Composed and Bound Salads

Composed Salad: salad prepared by arranging each of the ingredients (base, body garnish and dressing) on individual plates in an artistic fashion

Bound Salad: salad composed of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing (often, but not always mayonnaise based)




Two versions of a Nicoise Salad (composed salad)




Taco Salad in a Tortilla Cup and a Roasted Corn Salsa


Blue Cheese in Phyllo Pastry and a CousCous Tabbouli


Composed Salad Featuring Sole Seviche, Mango Escabeche, Wasabi Creme and a Soy Glaze

Traditional Spain Day 1

Todays lesson covered several traditional style Spanish dishes: Gazpacho, Tortilla Espagnola, and Paella.

Paella is a dish that most likely was developed in the region of Valencia, as did many other rice based dishes. Paella is the dish that served as inspiration for the Creole dish Jambalaya. Based on medium grain rice flavored and colored with the indigenous spice saffron and then garnished with a variety of proteins [chorizo sausage, chicken, various shellfish and vegetables]

The Tortilla in question here is far from what we first think of when we hear the word tortilla. This tortilla ("small cake") is more of a frittata, an open faced omelet, in this case filled with potatoes and onions.

Gazpacho began as a creamy white soup derived from almonds, garlic, olive oil and sherry vinegar, but when the "New World" delivered tomatoes and bell peppers it was transformed into what we now sometimes label a salad in a soup bowl. A chilled puree of perfectly ripe vegetables is concentrated and strained and then served with cuts of those vegetables, and/or grapes or other creative garnish. Perfect for hot weather but well received anytime quality ingredients are available.

Cinco de Mayo

Cinco de Mayo

The holiday celebrates a Mexican victory over French troops on May 5 1862 (the Battle of Puebla) with support of American supplies. Our main interest, of course, is in the traditional foods used to celebrate, along with Mariachis, dancing, fiestas and parades.

Traditional Cinco de Mayo Foods:
Posole
Chilaquiles
Tinga poblana de pollo
Chorizo, Bean and Cheese Nachos
Grilled corn salsa

Posole: from Spanish Pozole: Traditional stew dating back to pre-Columbian days featuring hominy, chilis and vegetables - after arrival of Spanish pork was added to the mix (There is a rumor that the pork was added in place of the original secret ingredient: human flesh)

Hominy: dried maize (corn) kernels which have been treated with an alkali of some sort. Process is known as Nixtamization. Corn is soaked in lye water solution, derived from wood ash, until germ and hard outer shell are removed, then dried.