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Composed Salads--Cook-Off 12

Cookoff

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109 replies to this topic

#61 Grub

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Posted 06 August 2005 - 03:22 AM

I went traditional - Cobb Salad.  But as I was uploading my picture I shouted, "Damn I forgot the hard boiled eggs!!!"

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Dude, you inspired me...

For some reason, what you said never registered with me -- but I DID notice that there were no hard-boiled eggs in your Cobb salad... I figured hey, maybe he doesn't like it. It's not as if you have to totally follow the recipe, anyhow. Right.

Then, as I sat there, it just dawned on me -- I forgot the blue freakin' cheese! Argh! I mean, the salad is fine without eggs I'm sure, but the cheese, that lovely blue cheese, that brings a LOT to it.

D'oh!

Oh well...

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#62 helenjp

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Posted 06 August 2005 - 03:37 PM

That Cobb Salad inspired me too - looks like the perfect end-of-winter salad for our family now in New Zealand!

As for dressings, I tend to dress each item or group of items separately and then arrange them, as I often don't want a huge pool of dressing on the bottom of the plate. A sparing drizzle to finish is all that's needed!

Conversely, I like the idea of putting the dressing down first and then layering over it. Would work well over a bed of hummus too....

#63 snowangel

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Posted 11 August 2005 - 10:17 PM

The other night, we had Salad Nicoise

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Several comments:

Chris, somewhere upthread, you mentioned an "unbalance" with the dressing. I use a dressing with lemon juice, not vinegar, on this particular salad, and dress the beans and potatoes while warm. Perhaps you should try this.

The salad was plated with the assistance of two boys, one 4 and one 9 years of ages.

I used olive oil packed tuna. I had one can and one packet that was one of those vaccuum packed packets. The vaccuum packed stuff was crap.

But, we enjoyed this salad. Eaten on the deck. Accompanied by cold beer and lemonade.
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#64 Chris Amirault

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Posted 26 August 2005 - 03:52 AM

Chris, somewhere upthread, you mentioned an "unbalance" with the dressing.  I use a dressing with lemon juice, not vinegar, on this particular salad, and dress the beans and potatoes while warm.  Perhaps you should try this.

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I've seen this tip before, and it really works, especially with the potatoes.

On another note, what do people think we should do for the next cook-off? Let's gather some good ideas here!
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#65 Jason Perlow

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Posted 26 August 2005 - 05:45 AM

I think it should be something involving the remainder of the summer harvest, to use up tomatoes, zucchinis, etc.

How about some sort of stuffed fresh pasta thread? Like raviolis? Manicotti?

Or perhaps a slight return of Pizza, in Foccacia form?
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#66 Smithy

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Posted 26 August 2005 - 07:24 AM

I think it should be something involving the remainder of the summer harvest, to use up tomatoes, zucchinis, etc.

How about some sort of stuffed fresh pasta thread? Like raviolis? Manicotti?

Or perhaps a slight return of Pizza, in Foccacia form?

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I've looked at the eGCI course on stuffed pastas but still not tried it. A stuffed pasta thread might be just the ticket for getting me off my duff to try it. Gets my vote.

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#67 Khadija

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Posted 27 August 2005 - 05:31 AM

Can I suggest gnocchi?

#68 Susan in FL

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Posted 27 August 2005 - 10:08 AM

How about some sort of stuffed fresh pasta thread? Like raviolis? Manicotti?

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I've been thinking about fresh pasta as a cookoff.

Can I suggest gnocchi?

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That's a good idea, too. I've never made homemade. :shock:
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#69 Rachel Perlow

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Posted 27 August 2005 - 10:11 AM

I'd love it if we had a cook-off to help use up my tomatoes. I've got over a dozen monster sized tomatoes on my counter right now. Many more ripening. There's only so much tomato phyllo pizza one can make!

#70 Behemoth

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Posted 27 August 2005 - 10:26 AM

I'd love it if we had a cook-off to help use up my tomatoes. I've got over a dozen monster sized tomatoes on my counter right now. Many more ripening. There's only so much tomato phyllo pizza one can make!

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I just made two jars of sweet tomato chutney. Lasts for months and especially nice in the winter when you want something bright. I also make and freeze sauce. Basically I never met a tomato I didn't eat. :smile:

edit: how about a canning and pickling cookoff? I also just made eggplant pickles, but I need to do something with green beans.

*technically I participated in the salad cookoff, that's basically most of what we eat on summer worknights:

Tonight: roasted golden beet, wax bean, tomato, olive, goat cheese
Last week: Nicoise
Week before last: Spanish style: hard-boiled egg, roasted red pepper, olive, potato, tuna
etc.

Edited by Behemoth, 27 August 2005 - 10:32 AM.


#71 patticky

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Posted 27 August 2005 - 10:29 AM

I'm not sure if we are still doing composed salads, but I'm going back there anyway. I think a green composed salad generally is a single serving spectacular so that each person can enjoy the artistry of the dish. If it is on a large platter, it will soon be destroyed.

Layered salads are those 7 layer type salads with all the ingredients on top of each other and served in a glass bowl so you can enjoy the different colors and textures -- generally another category. (Do you think a Cobb salad is a horizontal version of a layered salad?)

My favorite composed salad is a bed of Boston lettuce with a jumbo shrimp, a few beautifully steamed asparagus and quarters of small sized tomatoes. I think you are supposed to use a single dressing but I do mine separately -- a seafood sauce dressing with the shrimp and vinegar and olive oil with the rest.

Whatever you call them, these salads look delicious! Thanks for the great ideas.

#72 Ann_T

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Posted 27 August 2005 - 11:52 AM

My family loves salads but I have never been a big fan of them. So I don't make them nearly as often as they would like me too. Here are a few that I have made in the past.


Salad Niciose
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Seafood Salad

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Tomato and Feta

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Pan Seared Foie Gras with Pears



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#73 piperdown

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Posted 27 August 2005 - 01:35 PM

Can I suggest gnocchi?

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I third this. I've wanted to compare TK's Chou Gnochhi with regular potato Gnocchi for awhile, and this will finally give me the impetus.

#74 Anna N

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Posted 27 August 2005 - 03:17 PM

My family loves salads but I have never been a big fan of them. So I don't make them nearly as often as they would like me too.  Here are a few that I have made in the past....

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WOW!
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#75 Chufi

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Posted 27 August 2005 - 03:25 PM

Both stuffed pasta and gnocchi are great ideas for the next cook-off.
I'm making ravioli this week so stuffed pasta would suit me very well.. :biggrin:
but, I recently made some spinach gnocchi that turned out rather heavy, so it would be nice to learn how to make light and fluffy gnocchi. Also, I just love to say the word gnocchi and welcome any opportunity to say it as often as I can. Gnocchi.. :wub:

#76 Susan in FL

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Posted 27 August 2005 - 07:01 PM

Also, I just love to say the word gnocchi and welcome any opportunity to say it as often as I can. Gnocchi..  :wub:

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Ahhh yes, I understand, being an easily amused person myself. :biggrin:

I think I'm going to "make" ravioli using crab somehow tomorrow night, but I am going to use the wonton wrappers or some such easy thing like that. It might take a Cook-off to force me into making fresh pasta again, and so I am in favor of that, or the "Gnocchi"... :wub:
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#77 Chris Amirault

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Posted 28 August 2005 - 05:01 AM

I'm not sure if we are still doing composed salads, but I'm going back there anyway.

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patticky, we're always still doing the cook-offs; check out the links at the top of this thread and you'll see lots of recent action on even the oldest ones. Hell, the fried chicken thread pops back to life every week or so! Please do keep reading and contributing to the threads.

Meanwhile, I sense a groundswell for fresh Italian pasta thread, including stuffed pastas and gnocchi....
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#78 daniellewiley

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Posted 28 August 2005 - 06:29 AM

Meanwhile, I sense a groundswell for fresh Italian pasta thread, including stuffed pastas and gnocchi....

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I'm all for it! I have wanted to try Slkinsey's ricotta gnocchi for a while.
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#79 Chris Amirault

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Posted 28 August 2005 - 02:34 PM

As promised: Cook-Off XIII: Fresh/Stuffed Pastas and Gnocchi!
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#80 Meez

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Posted 19 January 2006 - 08:41 PM

I just figured out two things: 1. there was a cook-off for composed salads, and 2. there is no statute of limitations for cook-offs. Lots of great salads here; I really love nicoise and cobb salads. Here is something I did recently and posted in the Dinner thread:

Beet salad with gorgonzola and candied pecans

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Had some time today to do a composed thing. There is some balsamic on the beets, but I think it needed something a little more to tie it all together.



#81 Anna N

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Posted 20 January 2006 - 12:29 AM

I just figured out two things: 1. there was a cook-off for composed salads, and 2. there is no statute of limitations for cook-offs. Lots of great salads here; I really love nicoise and cobb salads. Here is something I did recently and posted in the Dinner thread:

Beet salad with gorgonzola and candied pecans

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Had some time today to do a composed thing. There is some balsamic on the beets, but I think it needed something a little more to tie it all together.

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WOW! That looks so good! Just added beets to my shopping list for next week. Thanks for sharing.
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#82 Susan in FL

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Posted 20 January 2006 - 08:26 AM

That does look good. That particular pictured salad got a big "DUH" from/about me. But of course... Start the salad with a layer of beets at the bottom. Then everything doesn't turn red. There will be a composed salad something like that coming to my table soon!
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#83 ellencho

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Posted 21 April 2006 - 02:49 PM

Reading terminal market had the cutest yellow and purple beets as well as baby arugula this week so I couldn't resist making this salad.
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#84 Chris Amirault

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Posted 21 April 2006 - 05:46 PM

Looks great! What is the dressing you use for beets? I just bought six fatties for tomorrow....
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#85 Grub

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Posted 21 April 2006 - 09:30 PM

Meez, that beet salad is truly inspirational. Beautiful. That's going on my to-do list right away.

#86 ellencho

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Posted 22 April 2006 - 06:20 AM

Looks great! What is the dressing you use for beets? I just bought six fatties for tomorrow....

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It couldn't be easier. Olive oil, lemon juice, microplaned shallot, salt, and pepper. The sweetness of the beets goes very well with this simple dressing.
Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

#87 jfrater

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Posted 26 April 2006 - 12:52 AM

A few weeks ago I made a Bresse Chicken Salad (from the Larousse book). The ingredients are boiled eggs (rare), asparagus (not tinned!), lettuce, chicken boiled in stock and chopped, and red and green capsicum peppers thinly sliced.

You dress the lettuce with vinaigrette and lay them in the salad bowl. Then you spoon all of the other ingredients into the middle. The chicken (after chopping) should have some vinaigrette mixed into it. I also sprinkled some Paprika on top to make it look prettier. The eggs are my favourite way of hard boiling - rare :) The blob in the centre is an egg rich mayonnaise.

And here you have it:

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I am sorry the photo is so close in to the salad - I took it before I even knew this site and thread existed :)

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#88 Pam R

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Posted 26 April 2006 - 06:56 AM

I am sorry the photo is so close in to the salad - I took it before I even knew this site and thread existed :)

Nothing to be sorry about - it looks delicious!

Thank goodness you found eGullet.. now you have a reason to photograph all your food :wink:

#89 Megan Blocker

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Posted 27 April 2006 - 04:57 PM

This is a not-so-fancy contribution to the cook-off...my mom used to make this all the time for dinner in the summer, and I got a craving for it this morning. Sliced tomatoes, cukes, red onion, new potatoes, blanched haricots verts, sweet corn, and some grilled chicken breast, all on top of a bed of romaine lettuce.

Served with a simple vinaigrette.

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Edited by Megan Blocker, 27 April 2006 - 04:57 PM.

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#90 jfrater

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Posted 27 April 2006 - 06:29 PM

[...] Sliced tomatoes, cukes, red onion, new potatoes, blanched haricots verts, sweet corn, and some grilled chicken breast, all on top of a bed of romaine lettuce.

Served with a simple vinaigrette.

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That looks very tantalising! What exactly are cukes?
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