bahwm
quality posts: 15
Private Messages
trifecta wrote:Does anyone remember which cheeses Mr Handal's daughter was serving at DnD? I could have sworn one of them was a beehive, but I can't remember which one. Was it the barely buzzed? I think that was the only one that was rubbed. Just trying to correlate to the woot plus deal.
Doralice Handal was serving a Parmesan! Believe it or not! That was the best Parm I ever tasted!
By the way, thanks for mentioning the cheeses because i missed them today. Must get some tomorrow! Love them!
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
bahwm
quality posts: 15
Private Messages
rjquillin wrote:bahwm, I should have paid more attention to your beet feta salad.
Can you prompt me on the details?
I've got already cooked spiced beets, and feta. What else, besides greenery?
Sorry for the delay. 
Roasted Beets, Greens and Goat Cheese Salad
Recipe Brought to you by FoodFit/Lifescript
This recipe serves: 4 Prep. time: 15 minutes Cooking time: 1 hour
Ingredients
For the vinaigrette:
2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
salt to taste
freshly ground black pepper
For the salad:
2 medium beets, unpeeled
2 cups red or green lettuce leaf, washed and torn into bite-size pieces
1/4 cup goat cheese
Cooking Instructions
For the vinaigrette:
1. Place all the ingredients in a blender. Blend on high speed to combine.
2. Adjust the salt and pepper to taste.
For the salad:
Preheat the oven to 350°F.
1. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.
2. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.
3. Toss the beets with half of the vinaigrette.
4. In another bowl, toss the greens with the remaining vinaigrette.
5. Arrange the greens on a serving plate. Place the beets on top of the greens.
6. Crumble the goat cheese and sprinkle over the top of the salad.
Nutrition Facts: Serving size: 5 ounces Calories 198; Total Fat 18 g;
Saturated Fat 4 g; Protein 5 g; Total Carbohydrate 6 g; Dietary Fiber 1 g
Sodium 133 mg; Percent Calories from Fat 78%; Percent Calories from Protein 10%; Percent Calories from Carbohydrate 12%
PM me your email and I'll send a properly formatted copy. 
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
bahwm
quality posts: 15
Private Messages
mommadeb1 wrote:NOT!!! that salad was AWESOME!!!!
Thank you. 
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
bahwm
quality posts: 15
Private Messages
rjquillin wrote:Agree, but what was in it? I didn't hang in the kitchen...
[edit] oops, read the whole thread Ron.
Ok, I guess I did ok. I had some beets I had pickled/spiced earlier. Just chopped them up and tossed over some green stuff and topped with feta. I thought there was something else in there as well; nuts, dried cranberries, something else?
Nope. No nuts, no dried cranberries, nothing else but what you see in the recipe above. I think the shallots work with the red wine vinegar and the EVOO to give a little sweetness with the beets that are wrapped in foil and roasted in the oven for about an hour - hour and a half, depending on the size of the beets.
Now, the Spinach Salad with Roasted garlic & pine nuts, that's a different story!
Spinach and Roasted Garlic Salad Serves: 4
12 garlic cloves, peeled
1/2 cup plus 2 tablespoons olive oil, divided
1 lb. baby spinach
1/2 cup pine nuts
1 tablespoon fresh lemon juice
1/2 cup Romano cheese, plus more for sprinkling
Salt and pepper to taste
Preheat oven to 375°.
Place garlic cloves in a small baking dish or foil packet, drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast for 30-40 minutes until golden brown and soft when pierced with a sharp knife. Remove from oven, pour garlic and oil into a small bowl and mash garlic in oil with a fork. Set aside.
Meanwhile, place pine nuts on a baking sheet and toast in oven for 6-8 minutes until lightly browned. Set aside.
Place spinach in a very large bowl. Add garlic in oil and lemon juice and toss until well-coated. Drizzle remaining 1/2 cup olive oil over spinach and toss until well-mixed and spinach leaves start to wilt a bit. Add pine nuts, Romano cheese and salt and pepper and toss again.
Sprinkle with additional Parmesan and additional olive oil if desired and serve.
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
bahwm
quality posts: 15
Private Messages
MarkDaSpark wrote:And someone (actually two) got their picture in this blog about D&D! Not me though. 
Thanks for letting us know, Sparky.
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
bahwm
quality posts: 15
Private Messages
CAGrl wrote:Not sure since I have a bottle of it. 
We have a bottle of it, too.
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast
