Train Party 2011 Salad Dressing

Marny's Fabulous Salad Dressing

2 Tbs. white wine vinegar
1 Tbs. dry white wine
2 tsp. Dijon mustard
1 tsp. soy sauce
3 Tbs. sugar, or more to taste
1/2 tsp. curry powder
1/2 tsp. salt, or more to taste
1/4 tsp. freshly ground black pepper
1/2 cup vegetable oil

Mix everything but the oil together in a bowl. Whisk in the oil till thickened.

Lacks Red Bell Pepper and Cheddar Cheese Spread

Excellent with crackers, on crusty bread or served as a dip with crudites. Makes 1 1/2 cups.

1/2 small onion, quartered
3 large garlic cloves, peeled
2 teaspoons olive oil
2 large red bell peppers
1 1/2 cups grated sharp cheddar cheese (Tillamook), packed
Dash of cayenne pepper
2 tablespoons chopped fresh chives

Preheat oven to 375º.
Place onion and garlic in small baking dish. Drizzle with olive oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.

Meanwhile, char peppers over gas flame on all sides. Cool ten minutes. Peel and seed peppers. Pat dry. Place all ingredients except chives in a food processor. Puree until almost smooth.

Transfer to a bowl. Stir in chives. Season with salt and pepper.

Cover and refrigerate at  least two hours.

Can be prepared one day ahead.

Train Party 2010

Green Bean and Cherry Tomato Salad

1 pound green beans,
1 pound cherry or grape tomatoes
1 large shallot
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
salt
pepper
fresh basil or other herbs-snipped into small pieces

1. Parboil green beans until just tender. Drain and spread out to cool after rinsing with cold water.
2. Wash tomatoes and cut in half.
3. Make dressing by whisking the olive oil with the vinegar, shallot and herbs. Mix dressing and tomatoes. Leave dressing at room temperature or bring to room temperature before adding beans.  Add green beans just before serving ( adding early will discolor the beans).

Corn and Blueberry Salad

6 ears fresh sweet corn
1 cup blueberries
 1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

1. In a large pot, bring salted water to a boil. Add shucked corn and cook, covered for 5 minutes or until tender. When cool enough to handle, remove corn from cobs.
2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
3. Combine lime juice, oil, honey, cumin, and 1/2 teaspoon salt in a jar. Shake well.
4. Add dressing to salad. Toss.
5. Cover and refrigerate overnight ( up to 24 hours).
Makes 8 servings.

Ginger Lemonade

6 cups water, divided
1 1/4 cup sugar
1/4 cup grated peeled fresh ginger
1 1/4 cup fresh lemon juice ( about 7 lemons)
1/4 cup fresh lime juice

Combine 1 cup water , sugar, and ginger in saucepan. Boil for 1 minute. cool and strain. Add 5 cups water and juices. Serve over lemon slices