Sunday, June 28, 2009
Our first catering event - Sara's Baby Shower
Soba Noodle Salad with Cucumber and Mango
¼ c sugar
¾ tsp salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 T fresh lime juice
1 T oriental sesame oil
1 ½ tsp grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 c chopped fresh basil
1 c chopped fresh mint
1 c chopped toasted salted peanuts
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Hulya’s Turkish Potato Salad
1 kg of medium size new potatoes
1 red onion (sliced crescent shaped)
6 spring onions (chopped)
one bunch of dill, fresh mint and parsley (chopped)
8 dill pickles (sliced)
1/3 c of black kalamata olives
½ c of olive oil
½ c of apple cider vinegar
1 tsp of salt
½ tsp of pepper
½ tsp of hot red pepper flakes
Boil the potatoes till soft but not mushy. Peel and chop into cubes. Add all the other ingredients. Mix the dressing in a small jar and pour over the salad. Toss and let wait for an hour or so before serving.
Cut or rip kale into large chip size pieces (they will shrink as they bake). In a large bowl toss with a little olive oil and salt (and any spices to taste). Arrange kale on baking sheets, bake at 375 for 6-8 minutes (checking often after 5 minutes).
Green Salad with Cherry Basalmic Dressing
Greens, red cabbage and shredded carrots
¼ c mashed cherries (I used a baby food mill)
2 T basalmic vinegar
3 T olive oil
salt and pepper
Mohito Fruit Salad
Pineapple, blueberries, bananas and grapes tossed together in a bowl.
1/8 c fresh mint leaves
1/8 c. sugar
juice of one fresh lime and
Blend with a stick blender and toss over fruit.
Cold cuts, cheese and rolls.