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Recipes
Sizzling SaladRomaine Lettuce, 1 small headRed Leaf Lettuce, 1 small head 1/2 cup mushrooms, sliced 1 cup onions, julienned 1/2 cup carrots, julienned 1/2 cup red peppers, julienned 1/2 cup yellow squash, julienned 2 cups tofu, cubed (optional) 2 cups chicken, sliced (optional) 1/2 tsp. oregano 1/2 tsp. basil 1 clove garlic, crushed 1 tbsp. olive oil or salad oil 1. Cut washed and dried lettuce into 2" square pieces. In a medium bowl, toss evenly to coat 3 cups lettuce with 1/2 cup dressing. 2. Saute garlic, oregano and basil in oil until garlic turns golden (not brown). Add onions, saute 1 minute. 3. If using chicken or tofu, add to skillet and saute for 3 minutes. Add mushrooms, carrots, peppers and squash and saute for 2 minutes. Place over salad greens. 4. Serve immediately. Makes 2 large portions. Dijon Vinaigrette1/2 tsp. parsley, chopped 1. Place all ingredients, except the oil, in a medium bowl. Whisk together for 1 minute. 2. Slowly whisk in the oil until the mixture is combined. 3. Transfer the dressing to a sealable container. Add more salt and pepper to taste, if desired. Makes 1 3/4 cups. Tomato Vinaigrette1/2 tsp. parsley, chopped 1. Place all ingredients, except the oil, in a medium bowl. Whisk together for 1 minute. 2. Slowly whisk in the oil until the mixture is combined. 3. Transfer to a sealable container. Add more salt and pepper to taste, if desired. Makes two cups. Chicken Salsa Omelet1 1/2 cups cooked chicken, diced 1. Preheat 3 tbsp. butter or margarine in a saute pan. Add chicken and salsa, heat through. Transfer to a bowl and set aside. 2. Combine eggs and half & half, beat until well blended. 3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the chicken/salsa mixture in the center, fold in half. Repeat steps for the second omelet. Makes 2 large omelets. Mushroom-Leek-Shallot Omelet1/2 cup leek whites, sliced 1. Preheat 3 tbsp. butter or margarine in a saute pan. Add leeks, shallots and Italian seasoning, saute for 3 minutes. Add mushrooms and sherry, cook for 2 additional minutes. Transfer to a bowl, set aside. 2. Combine eggs and half & half, beat until well blended. 3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the mushroom mixture in the center, fold in half. Repeat steps for the second omelet. Makes 2 large omelets.
Waldorf Omelet1/2 cup mayonnaise 1. Toss diced apples with lemon juice until coated, drain any remaining liquid. Add celery, raisins, cinnamon, sugar and apple juice, stir. In a separate bowl, whip mayo and sour cream until combined. Add apple/celery/raisin mixture and refrigerate. 2. Combine eggs and half & half, beat until well blended. 3. Preheat 1 1/2 tbsp. butter or margarine in a saute pan, add 1/2 the egg mixture and heat slowly. Using a fork, lift the edges of the omelet, tilt the pan and allow the uncooked egg to cook through. Place 1/2 of the Waldorf mixture in the center, fold in half. Repeat steps for the second omelet. Makes 2 large omelets. Buttermilk Biscuits1 1/2 cups bread flour 1. Preheat oven to 375 F. Lightly grease a cookie sheet. 2. Sift together the bread flour, cake flour, sugar, salt and baking powder. Add the butter and combine well (until butter is incorporated into small pieces). 3. In a separate bowl, blend the buttermilk, regular milk, eggs and vanilla together. Add this liquid to the dry mixture, combining only until the ingredients are moistened. 4. Place the dough onto a floured surface, press into an 8" rectangle and then fold into thirds. Cover the dough with plastic wrap and let rest for 15-20 minutes. 5. Roll the dough out to a 3/4" thickness. Cut the biscuits using a biscuit cutter and placed on the greased cookie sheet. 6. Allow the biscuits to rest for 20 minutes, then bake for 18-20 minutes until golden brown. |
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