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Soup And Salad Restaurant - Yahoo Recipe Search
AllrecipesThis soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!YummlyGood recipe, tasty and refreshing, but today in the restaurant most of the people prefered the niçoise salad. Will repeat it for sure, thanks for the idea!AllrecipesA copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Food NetworkThis refreshing, flavorful salad stars Chinese black vinegar with light soy sauce as its milder sidekick. Smashed cucumber salad (pai huang gua in Mandarin) is a staple side dish in many Chinese restaurants, and I’ve often ordered it along with soup dumplings for a light meal. Chinese black vinegar has a deep and slightly smoky flavor, mild acidity and faint sweetness. The salad usually includes garlic and sesame seeds or sesame oil, and some variations add chiles or Sichuan peppercorn; this version uses gochugaru (Korean red chile flakes) for a touch of heat, which isn’t traditional but gives the salad a nice red hue and balanced spiciness. Smashing the cucumber helps to create jagged edges so there is more surface area to absorb the dressing, while salting the cucumber softens the skin, firms up the flesh and releases some water, concentrating the cucumber’s flavor.Food52My favorite restaurant in the entire world is George’s California Modern. Long hailed as the best restaurant in San Diego, it’s located in La Jolla and is only a hop skip and a jump away from my house. I grew up loving George’s… in fact, one of my friend’s in junior high was the daughter of the exec chef at the time. However, I go so far as to say as it is one of the best restaurants in the country- for sure the best that I’ve ever eaten at. It never disappoints. All this to say, is that one of our favorite dishes they've ever served is a chilled crab salad, topped with a corn congee/pudding type soup. Obsessed! I have a winter corn chowder recipe; and was excited to try my hand at a chilled summer version that could be served over my lobster salad. It did NOT disappoint.Food52Once upon a time, one of Montana'€™s largest wheat growers and millers operated a restaurant across the street from a cookware store where I taught classes. They served an array of great big sandwiches, soups, salads, and their signature wheat chili. It was vegetarian, and made with wheat berries, tomato-based with, I believe, kidney beans. One woman in particular with whom I worked loved it, praised it to the skies, closed her eyes as her head sank backward with the first couple of fragrant, steaming bites. “I just love this,†she intoned every single time she brought back a styrofoam cup of it. I had to try it. Since I cannot eat anything out of styrofoam in any shape, I ordered a cup and sat down then and there with a book for a delicious bit of silent time away from the store. I took my first eye-closing, head-tilting bite. My eyes popped and my jaw dropped. Bitter, extremely bitter. The cumin, and there was a hell of a lot of it, had been over-toasted. The wheat berries, the supposed star of the show, had simply been tossed into the pot and cooked in the available liquid. I stuck my spoon in the center of the cup, and I swear to you it stood up straight as a stick. It wasn’t chili; it was mortar. Okay, I can adopt the restaurant critic’s approach and give a place three tries. The second time yielded the same results. I suspected that a third would not be a charm. Clearly, it was a work in progress. The missing ingredient was progress. Moving on, I kept the vegetarian concept. The boiled-within wheat berries alone focused too much attention on an ingredient that was more texture than flavor, and waaaaaay too much texture at that. Oven-roasting them punches up their flavor before simmering them separately in some vegetable stock in advance of adding them and their stock to the mix. While the wheat was roasting, I built a hardwood charcoal fire. I used it to sear the chile and tomatillos, then tossed some alder chips on the coals and tamped down the drafts to kiss them with a touch of smoky flavor. And I didn’t over-toast the cumin.Food52This recipe came about exactly 33 years ago--my husband was involved in opening a restaurant in Manchester, VT and was asked if I would be willing to submit a recipe for the menu. Soupe a l'oignon was suggested so I just set about doing something different--eliminated the crouton and Gruyere, replaced the beef broth with chicken and then decided that cream (yes, heavy cream) would be the rich and silky way to go! The recipe below is what was on the menu at "Cobblestones" but nowadays I tend to use light cream or even half & half. It's not quite as luscious but we always seem to finish it with no trouble! The grated cheese is optional and we tend to "eat" this soup with a good, crusty baguette, green salad, a triple creme cheese and some red grapes...and, of course, a nice crisp white wine!Food NetworkOne of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
