GRAND AIOLI
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider this a good starting point.
Provided by Anna Stockwell
Categories Dinner Party Spring Summer Shrimp Potato Mayonnaise Garlic Green Bean Dip Egg
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
- Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
- Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
- Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
- Do Ahead
- Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.
THE BEST GRANOLA
For our best granola, we wanted a crunchy, clustery version that wasn't too sweet. We created this simple but universally likeable recipe that's flavored with vanilla and a blend of brown sugar and maple syrup. We love its pure flavors and balance of salty and sweet. It is the perfect canvas for personalization, so we've included some ideas for mix-ins at the end of the recipe.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 5 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
- Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
- Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
- Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.
GOLDEN GRANOLA
Provided by Sue Ellison
Categories Nut Breakfast Brunch Bake Raisin Coconut Cashew Macadamia Nut Winter Molasses Maple Syrup Bon Appétit Colorado
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Place oats on large rimmed baking sheet. Bake until oats are lightly toasted, stirring occasionally, about 15 minutes. Transfer baked oats to large bowl.
- Increase oven temperature to 350°F. Spray same rimmed baking sheet with nonstick spray. Mix shredded coconut, all nuts, and sesame seeds into baked oats. Whisk maple syrup, vegetable oil, dark corn syrup, and light molasses to blend in small bowl. Pour over oat mixture; toss to coat evenly. Spread granola on prepared rimmed baking sheet. Bake 12 minutes. Mix in raisins. Bake until deep golden, about 12 minutes longer. Cool granola on sheet.
GRANDPERE DANS LE SIROP
This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day.
Provided by COUNTRY_BUMKIN24
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.
- In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.
- Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.
Nutrition Facts : Calories 686.3 calories, Carbohydrate 139.3 g, Cholesterol 34.6 mg, Fat 13.2 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8.1 g, Sodium 366.4 mg, Sugar 106.1 g
GRAND OLE OPRY SALAD
Make and share this Grand Ole Opry Salad recipe from Food.com.
Provided by Texas
Categories Corn
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the vegetables and set aside. In a saucepan, mix vinegar, oil and sugar; bring to boil. Coll and then pour over other mixture. Marinate, covered for AT LEAST 24 hours.
Nutrition Facts : Calories 304.9, Fat 5.5, SaturatedFat 0.8, Sodium 181, Carbohydrate 58.9, Fiber 7.4, Sugar 40.9, Protein 6.6
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