Golden Raisin And Caper Vinaigrette Food

STUFFING WITH SAUSAGE AND RAISINS

Steps:

• Heat oven to 375° F. Butter a 3-quart baking dish. Place the bread on a large rimmed baking sheet and toast, tossing once, until golden, 12 to 15 minutes. Transfer to a large bowl.
• Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 minutes. Add to the bread.
• Wipe out the skillet and melt the butter over medium heat. Add the leeks, carrots, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 10 to 12 minutes. Add the broth and raisins; bring to a boil. Add to the bread.
• Add the parsley and eggs to the bread mixture and toss to combine. Transfer to the prepared baking dish. Cover loosely with buttered foil and bake for 30 minutes. Uncover and bake until golden, 15 to 20 minutes.

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
• Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
• While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
• Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.

ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE

Steps:

• Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
• Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
• At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.

GREEN BEANS WITH WARM RAISIN-CAPER DRESSING

Steps:

• Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
• In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.

RAISIN-CAPER SALSA VERDE

Steps:

• Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

GOLDEN RAISIN AND CAPER VINAIGRETTE

Steps:

• Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.

GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream. (Adjust consistencyby adding warm water1 tablespoon at a time.)

CAPER VINAIGRETTE

Steps:

• Combine mustard, salt, peppr, and vinegar in a small bowl.
• Whiskk in olive oil until well blended.
• Stir in capers.
• Enjoy!

SAUTEED SWISS CHARD WITH GOLDEN RAISINS AND CAPERS

Steps:

• Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
• In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
• Add chard stems and cook, covered, 5 to 7 minutes or until tender.
• Stir in raisins.
• Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
• Remove from heat, stir in capers.

SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE

Steps:

• Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
• Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
• Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
• Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
• Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
• Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.