Mélange de Haricots
Walnut Dijon Vinaigrette
Saint Albray Cheese
Made with pasteurized cow’s milk from the Jurançon in the Pyrénées- Atlantiques, ripened for two weeks and formed into a shape similar to that of a flower with each “petal” forming a half pound of cheese. The six “petals” are centered around a disk which, when removed, creates a hollow center resembling the center of the flower. For more information about St. Albray, and some excellent recipes, please visit Ile de France.
Saint Albray has a distinctive taste. During the aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. It has a rich aroma and a creamy flavor that can be enhanced by eating it with its ginger/reddish-white rind. I especially like the intriguing aroma, and highly-recommend eating that rind!
Warm Leek and Saint Albray Salad
Walnut Dijon Vinaigrette
Leeks are tied together to keep their shape, then cooked in boiling water about 15 minutes until tender. Drain and slice, arrange on plate. Drizzle walnut dijon vinaigrette over warm leeks. Add slices of St. Albray and candied walnuts, basil chiffonade as garnish. This recipe was inspired by a terrific cookbook: Bistro Laurent Tourondel, New American Bistro Cooking.
Walnut Dijon Vinaigrette: Minced Shallot and Garlic, Dijon Mustard, Sherry Vinegar, Walnut Oil, Salt and Pepper.
Rosé made a nice summer pairing with this leek salad.
Petite Oak – Tender and mellow
Petite Tango – Curly leaf similar to mild arugula or endive
(Green is slightly sweet, red is slightly bitter)
Petite Gem – firm and crunchy with mild sweet flavor
(more on Artisan Lettuce here
St. Albray on Warm Baguette
Artisan Lettuce Salad
Next time you are looking for an esoteric cheese for your cheese platter, as an alternative to the ubiquitous Brie, give St. Albray a try!
Roasted Carrots, Parsnips, and Shallots
Garlicky Olives and Gremolata
Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes.
While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper to taste. Gremolata is the condiment traditionally served with Osso Bucco alla Milanese. The flavor is fresh (parsley), bright (lemon), and intense (raw garlic). A great condiment!
To serve: the roasted vegetables are topped with gremolata and garlic green olives. This excellent recipe was posted by my blogger friend, Marie, the Proud Italian Cook
back in October. I am a fan of parsnips, so I added them to the recipe, plus I like the look of white parsnips mixed with the orange carrots. Thanks Marie!
French Green Beans and Yellow Wax Beans
Topped with Zesty Baby Bellas
Mushrooms are sautéed with a little butter and olive oil, then add minced garlic and season with salt and pepper, finish with a splash of white wine, squeeze of lemon juice and fresh thyme.
The mixed beans are steamed then tossed with a little olive oil, salt and pepper. To serve: top with the mushrooms. Garnish with chopped parsley. Do you like the mélange de haricots?
I love the colors. Please visit here
for another vibrant bean recipe.
Grilled Marinated Mushroom Salad
Gorgonzola, Grape Tomatoes, Pecans
Three Vinegar Syrup
Speaking of mushrooms, I just have to share this salad! The portobello is marinated in Worcestershire sauce, olive oil, rosemary, thyme, garlic, shallots and red wine vinegar. It is then grilled and served over a salad of mixed greens, radicchio, sprouts, grape tomatoes, Gorgonzola and pecans. Drizzled with a 3 vinegar syrup. Scott Lee reduces the 3 vinegars separately, Chinese Blush Vinegar, Balsamic Vinegar, and Seasoned Rice Wine Vinegar then he combines them to dress this salad. You can enjoy this very tasty mushroom salad at my dear friends’ restaurant, Gina Lee’s Bistro
in Redondo Beach, California. See ya there!
Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs
Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…
Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch
Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables
at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah?
I am equally impressed with the beans and squash.
Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.
Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive
blog, as she is hosting Susan’s Legume Love Affair Event
for October. Do you like all kinds of beans? Make sure to check out Legume Love!