New Beginnings

Well.  I can tell you about myself anytime.  What is important at this juncture, is to know what this blog will be showcasing.  Certainly great photos of food and wine.  And the recipes that will allow you to present honest, healthy, (and some not so healthy), straight forward delicious food.

As you can tell by the title of the blog, Farmed, Fished, Foraged and Ranched,  I believe in using foods in their form as much as possible.  I also believe that to honor the food we eat, we need to recognize what we are eating and where it is sourced from.  So, when I use a local ingredient, or reference some specific spice, cheese, etc, I will tell you where to find it.  I find nothing more frustrating than to read a recipe, decide to make it, then find out you can’t get half of the ingredients where you live.  And as I live in Wyoming, it happens often.   I hope to minimize your frustration with that situation.

To begin with, I thought I would start with my grandmother’s pot roast.   I grew up eating this every Sunday.  Or maybe, my MIL’s crepes, or some of my own creations. Or my mothers White Chocolate Cheesecake.  I must admit, I am not much of a baker, so when you see a gorgeous cake, most likely my Mom made it- unless specifically noted.  Or other credit given.  I have so many ideas- and so many options!

Since I like to eat healthy, let’s start with a Tuna Nicoise Salad.  One that I can eat every day.

Here it is in my bowl.   SO yummy and tasty.

Seared tuna, blanched green beans, Kalamata olives, baby potatoes, 7-minute egg, spring mix, homemade garlic croutons, tomatoes and red wine vinaigrette.  Tasty!   And so good for you!

I do suggest prepping the beans, chopping the olives, and trimming the potatoes & cutting tomatoes prior to starting.  I also recommend reading the recipe first and completing the vinaigrette prior to attacking the cooking.

Ingredients:

2 – 4 oz. sashimi grade ahi tuna steaks

1/2 cup pitted Kalamata olives roughly chopped

2 soft boiled 7 minute eggs  (I make extra eggs for breakfast and other salads)

1/2 cup halved grape tomatoes

2 handfuls of blanched green beans (3 minutes in boiling water.  remove and submerge in ice bath)

8 oz baby potatoes.  ( I use red, Yukon’s and purples.  whatever you have will work fine.  color is always more intriguing)

1 package Spring Mix lettuces.  ( can also use combo of spring mix and butter lettuce)

Red Wine Vinaigrette  (recipe to follow after instructions)

Instructions:

Bring large pot of salted water to boil.

Wash and trim potatoes as needed.

Add potatoes to boiling water.  Should take about 15 minutes to cook.  Adjust time as needed to cook to done.  Remove and drain potatoes.  Place in bowl or tray and allow to cool completely.  Personally, I like a tray and rotate the potatoes to speed cooling.

Add eggs to boiling water.  Make sure to boil eggs exactly 7 minutes.   Immediately remove and place in ice bath.

Then, add the trimmed beans to boiling water.  Should take 3 minutes.  Remove from water and plunge into ice bath to stop the cooking.  Beans should be crisp and bright green.  And you want crisp beans for this salad. When cooled, cut beans in half.

Chop tomatoes.

Chop olives.

Brush tuna steak with olive oil on both sides.

Light grill.  Set on high.  (You can also sear in a hot pan on the stove).

Sear on high heat for 45 seconds each side.  (And I mean 45 seconds.  We want seared tuna, not cooked all the way through).

Remove and place tuna steaks on cutting board.

Take lettuces, olives, potatoes, green beans, tomatoes and place in bowl.  Drizzle with Red Wine Vinaigrette and toss.

Slice Tuna on an angle and place on top.

Serve with extra Red Wine Vinaigrette as needed.

Red Wine Vinaigrette

2 clove garlic minced ( I like a bit more; and use 4 TBL’s)

2 shallot minced  (can substitute red onion; use 4 TBL)

I cup red wine vinegar

2 TBL’s  Dijon Grainy Mustard

6 TBL’s Red Wine (Use something you would drink; cheap wine will make the dressing yuck)

Season with salt and pepper.

Whisk together.  Or use an old mason jar with lid.

This makes a lot of dressing; don’t swamp your salad.  You want it lightly covered and crisp.  Save the remainder for drizzling on chicken, or vegetables.

Enjoy!  Because this is one of my favorite salads.   Let me know what you think!

 

Terri

 

 

 

 

 

 

 

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