Apple Carpaccio with Goat Cheese and Arugula Salad

Yield: 4

Ingredients

Apple Syrup

• 1 quart sweet apple cider

Apple Cider Vinaigrette

• 2 tablespoons of apple cider vinegar
• 2 tablespoons of the Apple Syrup
• 1/2 cup of 100% Olive Oil (not extra – as it will alter the taste of the apple cider)
• Salt and pepper

Arugula Salad

• 2 apples (such as Cortland, braeburn, golden delicious)
• 4 slices of hard goat cheese (or 8oz of soft goat cheese)
• 4 handfuls of arugula

Directions:

Apple Syrup

1. Pour the apple cider into a cast iron sauté pan over medium heat.
2. Reduce the cider slowly to 1 cup.
3. Remove from heat and let cool.
4. It will have the consistency of thick syrup.

Apple Cider Vinaigrette

1. In a mixing bowl add the apple cider vinegar and the apple syrup and whisk.
2. Add the olive oil and salt and pepper to taste, mix together.

Arugula Salad

1. Peel and slice the apples.
2. Place the apples on each plate in a circular pattern.
3. Toss the arugula with the vinaigrette.
4. Place the salad on top of the apple slices.
5. Put the goat cheese on top of the salad and serve.

 Source: Food Network

Rachel's Thoughts: We made it with hard goat's cheese and it was lovely!

Sesame Chicken

SERVES 3 -4

Ingredients

·      3 whole boneless chicken breasts

Marinade

·      2 tablespoons light soy sauce

·      1 tablespoon cooking wine or dry sherry

·      3 drops sesame oil

·      2 tablespoons flour

·      2 tablespoons cornstarch

·      2 tablespoons water

·      1/4 teaspoon baking powder

·      1/4 teaspoon baking soda

·      1 teaspoon vegetable oil

Sauce

·      1/2 cup water

·      1 cup chicken broth

·      1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)

·      1/4 cup cornstarch

·      1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup)

·      2 tablespoons dark soy sauce

·      2 tablespoons sesame oil

·      1 teaspoon chili paste (or more)

·      1 garlic clove (minced)

Frying

·      peanut oil (3 1/2-4 cups)

Serving

·      2 tablespoons toasted sesame seeds

Directions

·      Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

To prepare the sauce:.

·      Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:

·      Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.

·      Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Source: Recipe Zaar

 

Rachel's Thoughts: One of my favorites that Titus makes!

Coconut Rice

Replace half of the amount of water that the recipe calls for white coconut milk and cook as usual.  It is a good idea to keep a closer eye on this rice as it makes a nasty mess on the stove if it boils over and has a bit more of a tendency to burn.  Mixing in some unsweetened coconut after the rice is cooked is a nice addition. 

Buy the expensive coconut milk!  It's only $0.20 more and is WAY better!

Source: Titus
Rachel's Experience: This is a great alternative to serving a side of normal white rice, we have really enjoyed this rice with a variety of curries as it adds nice flavor.