|make your stomach happy||.||
seduction in three courses
by Yee-Fan Sun | 1 2 3 4 5
continued form page 1
If you're feeling particularly industrious, you can also make the mashed potatoes and salad dressing a day in advance. Strawberries, green beans, and shallots can also be washed, prepped and stored in containers to further cut down on your day-of kitchen duties. Of course, sharing the cooking with your special someone will make the work even faster … and a whole lot more enjoyable to boot.
arugula with blue cheese, cherries and almonds
4 cups arugula, washed and
1 Heat a dry skillet over medium-high heat for a minute or so. Add the almonds, turn off the heat, and lift the skillet off the burner. Quickly toss the almonds in the pan to heat them up; you should almost immediately begin to see the edges of the nuts brown. Transfer to a bowl as soon as they've begun to turn color, removing any nuts that get too burnt.
2 Reserve a few almonds and dried cherries to drizzle on top of each salad. Place the remaining ingredients in a bowl. Just before dinner, toss the ingredients in the bowl with enough vinaigrette (below) to taste. Divide the salad onto two plates, and garnish with remaining almonds and cherries.
1 tsp. minced shallot
Combine the shallot, honey,
salt and vinegar in a small jar with a screwcap (recycled mustard jars
and the like work well; you could, of course, use a bowl instead, but
the jar has the advantage of letting you shake up the ingredients really
well without making a mess). Blend with a fork, breaking up the honey as
best you can. Add the oil and a few grinds of black pepper. Screw on the
lid for the jar, and shake the whole thing up to blend. Taste and adjust
seasonings as needed. The dressing will keep for a few days in the
fridge; just reshake before using.