Broccoli Peanut Salad

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 3/4 cup sugar
• 2 tablespoons cider vinegar
• 1 tablespoon lemon juice
• 5 cups broccoli florets
• 1/2 cup raisins
• 1/2 cup chopped peanuts
• 1/2 cup chopped red onion
• 1 -2 slice bacon, cooked crisp and crumbled

Recipe

• 1 in a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
• 2 chill for an hour or two.
• 3 in a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
• 4 add the dressing mixture; toss to coat.

Broccoli Salad

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 8
• 2 lbs fresh broccoli stems
• 4 teaspoons olive oil
• 1/4 cup finely chopped green onion
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dry mustard
• 3 garlic cloves, smashed
• 1 tablespoon red wine vinegar
• 3 tablespoons water
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 tablespoon dijon mustard

Recipe

• 1 steam broccoli, covered, 6 minutes or until crisp tender.
• 2 drain, place in a large serving bowl.
• 3 heat oil in a small saucepan over medium heat.
• 4 add onions and next 3 ingredients (onions through garlic), saute for 3 minutes.
• 5 remove from heat.
• 6 add vinegar, dijon, water, pepper and salt.
• 7 stir with a whisk until blended.
• 8 drizzle over broccoli, tossing gently to coat.

Auberge Roast Chicken Rillettes With Armagnac, Thyme And Garlic

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (4 -5 lb) whole chickens, cut into quarters
• 1 tablespoon chopped fresh thyme leave
• 4 garlic cloves, peeled and crushed
• 1 shallot, peeled and diced
• 1/2 teaspoon quatre-epices or 1/2 teaspoon rabelais seasoning
• 1/2 teaspoon ground mace
• 12 black peppercorns
• 8 fluid ounces dry wine
• 1 teaspoon salt
• 2 tablespoons armagnac
• extra duck fat or goose fat, melted

Recipe

• 1 pre-heat the oven to gas mark 6, 400°f (200°c).
• 2 begin by placing the chicken joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour to cook. then remove them from the oven and drain off all the fat from the roasting tin into a bowl.
• 3 now place the chicken joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace, quatre epices, chopped shallots and garlic. then use a pestle and mortar to crush the peppercorns coarsely, and add these as well.
• 4 next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours.
• 5 after that, pour off all the liquid into a bowl, stir in the armagnac and reserve it; have the terrine, loaf tin, or small ramekin dishes ready.
• 6 take a quarter of chicken, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. then, using either two forks or just your hands, shred the pieces of chicken flesh as finely as possible, and pack them into the terrine or ramekin dishes.
• 7 when you have repeated this with the other chicken quarters, press all the shreds of meat down very firmly into the terrine or ramekins, then pour in all the cooking juices with the armagnac, (there's no need to strain them).
• 8 melt a little duck or goose fat and pour it over the top to seal the rillettes - it will solidify as it cools.
• 9 lastly, decorate the surface with the thyme, bay leaves, and peppercorns - pressing into the duck or goose fat. then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. you can make it well in advance as it will keep for about five to seven days.
• 10 serve with hot buttered triangles of toast and cornichons -- or a confit d'oignons -- and salad leaves!

Blueberries And Cream Salad

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 (3 ounce) package lemon jell-o gelatin
• 1 cup boiling water
• 1 (24 ounce) can blueberry pie filling
• 2 tablespoons lemon juice
• 1/2 cup sour cream
• 1 tablespoon sugar

Recipe

• 1 dissolve the gelatin in boiling water.
• 2 set aside to cool.
• 3 stir in the pie filling and lemon juice.
• 4 chill until partially set.
• 5 spoon half the gelatin mixture into an 8.
• 6 5"x4.
• 7 5"2.
• 8 5" loaf pan.
• 9 chill until set (keeping remaining gelatin at room temperature.).
• 10 combine the sour cream with the sugar.
• 11 spread evenly over the gelatin in a loaf pan.
• 12 top with layer of remaining gelatin.
• 13 chill for 4 to 5 hours or overnight till firm.

Bay Scented Lentil Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups petite dry green lentils
• 2 bay leaves
• 4 ounces pancetta, finely chopped (about 1 cup)
• 6 cups finely chopped red cabbage
• 1/3 cup wine vinegar
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 garlic cloves, minced

Recipe

• 1 place lentils and bay leaves in a large saucepan. cover with water to 2 inches above lentils; bring to a boil. reduce heat, and simmer 18 minutes or until tender; drain. discard bay leaves.
• 2 heat a large nonstick skillet over medium-high heat. add pancetta; sauté 2 minutes or until browned.
• 3 remove the pancetta with a slotted spoon. add cabbage to drippings in pan; sauté 5 minutes or until tender.
• 4 combine the lentils and cabbage in a large bowl. combine vinegar and the remaining ingredients, stirring with a whisk.
• 5 drizzle vinaigrette over lentil mixture; toss well to coat. sprinkle with pancetta just before serving.

Bayou Cocodrie Red Cabbage Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 small red cabbage head
• 2 cups boiling water
• 3 tablespoons wine vinegar
• 2 tablespoons sugar
• 3/4 cup salad oil
• 1/2 large onion, chopped thick
• 1/8 cup celery, chopped thick
• 1/2 teaspoon accent seasoning or 1/2 teaspoon creole seasoning
• 1 teaspoon lemon juice
• 1/8 teaspoon tabasco sauce

Recipe

• 1 remove outer leaves of the cabbage and cut the cabbage into very thin slices (i would use a food processor or a mandolin). place the cabbage in a large bowl with a cover. pour the boiling water over it and let it stand for about 3 or 4 minutes. put all of the other ingredients into a blender and blend at medium speed until all is well blended and smooth. drain off the water from the cabbage. add the dressing from the blender to the cabbage and mix well. cover the bowl and place in the refrigerator. allow to stand overnight. serve chilled.

All-purpose Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 tablespoons wine
• 2 tablespoons vinegar
• 1 tablespoon dijon mustard
• 1/2 cup olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1 clove garlic, minced

Recipe

• 1 in a small bowl whisk together wine, vinegar, and mustard until blended.
• 2 slowly pour in olive oil, whisking constantly.
• 3 whisk in oregano, parsley, and garlic.
• 4 use for a dressing on mixed greens.