Columbia University Dining

Sizzling Salad

Romaine Lettuce, 1 small head
Red 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 Vinaigrette

1/2 tsp. parsley, chopped
1/2 tsp. oregano
1 clove garlic, crushed
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. dijon mustard
2 tsp. shallots, finely chopped
1/3 cup red wine vinegar
1 tsp. worcestershire sauce
1/4 tsp. freshly ground pepper
1 tbsp. water
1 cup olive oil or salad oil

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 Vinaigrette

1/2 tsp. parsley, chopped
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic, crushed
1/4 cup tomatoes, chopped
1/3 cup cider vinegar
1/4 tsp. thyme
1 tbsp. red onion, finely chopped
2 tbsp. sugar
1 tbsp. tomato juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/4 cup olive oil or salad oil

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 Omelet

1 1/2 cups cooked chicken, diced
1/2 cup medium salsa
6 tbsp. butter or margarine
1/4 cup half & half
8 eggs

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 Omelet

1/2 cup leek whites, sliced
1/2 cup shallots, sliced
1 cup mushrooms, sliced
1/2 tsp. Italian seasoning
1 tsp. sherry wine
8 eggs
6 tbsp. butter or margarine
1/4 cup half & half

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 Omelet

1/2 cup mayonnaise
1 tbsp. sour cream
1/2 cup apple, diced
1/4 cup celery, diced
1/4 cup raisins
1/4 tsp. cinnamon
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. apple juice
8 eggs
3 tbsp. butter or margarine
1/4 cup half & half

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 Biscuits

1 1/2 cups bread flour
1 1/2 cups cake flour
1/2 cup sugar
1 1/2 tsp. salt
3 tbsp. baking powder
1 1/2 cups butter
1 cup buttermilk
1/2 cup milk
3 eggs
1 1/2 tsp. vanilla extract

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.