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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Parisian culinary magician reveals secret of stunningly simple yet WOW! spring vegetable salad ( with a great sauce )

By Russ Parsons



JewishWorldReview.com | (MCT) We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard's Michelin three-star restaurant l'Arpege in Paris was a salad, and one that you could make quite easily at home?

Passard is undoubtedly a culinary magician, but of a decidedly subtle sort. Rather than creating elaborate constructions, his gentle touch coaxes out flavors that can change the way we look at ingredients.

Particularly at this time of year, when the markets are lined wall-to-wall with some of the best fruits and vegetables you'll ever taste, this is the kind of cooking that resonates.

There was a bit of beet, a couple of slender carrots, silken leaves of cooked onion, thin slices of cucumber and a few stray leaves of various greens. Simple, right? Yet it perfectly captured on a plate that exact moment of spring.

Each element tasted so clearly and deeply of itself that it seemed like it must have been some kind of magic. In reality, of course, there was no hocus-pocus, just perfect technique, and a little bit of that sublime sauce, which seems to amplify the flavors of everything it touches.

And here's the best part: If you've got an immersion blender, you can make that aigre-doux quite easily at home. In fact, you probably have all the ingredients in your cupboard. Blend honey and acid until smooth, and then slowly trickle in oil until the sauce has a consistency somewhere between heavy cream and mayonnaise.

You can vary the dressing by using different acids — substitute lime for lemon, or sherry vinegar for Champagne. And experiment with different oils. Unless it's a mild Provencal-style, straight olive oil might be a bit too strong; cut it with neutral vegetable oil.

I'll be the first to admit that this isn't my usual style of cooking. I'm much more comfortable with salads piled on platters than this kind of intricate ikebana type of plating. But I've also got to admit that it is growing on me in a kind of shocked "wow, did I really make that?" kind of way.

A couple of important things I've learned: With a dish this simple, every ingredient has to be perfect or you wind up looking like a jerk; there's a thin line between artistry and pretension. Make sure each element is of the best quality and cooked just to the exact point. And remember that less is more; you don't want a heap of ingredients piled on a plate, just enough to make your point.


SPRING VEGETABLE SALAD WITH L'ARPEGE'S AIGRE-DOUX

SERVINGS: Serves 4

TOTAL TIME: 35 Minutes


  • 3 tablespoons honey
  • 3 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 4 to 6 small, slim carrots
  • 1/2 cup shelled green peas
  • 1 head fennel
  • 8 radishes
  • 2 heads Belgian endive
  • Salt and freshly ground pepper
  • 2 tablespoons minced chives




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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1. In a small bowl, blend the honey, white wine vinegar and lemon juice with an immersion blender. With the blender running, slowly add the olive and vegetable oils, blending until you have a smooth sauce with a consistency somewhere between heavy cream and loose mayonnaise. You will have more dressing than required for the recipe; the remainder will keep tightly covered in the refrigerator for several days (just blend briefly before using it).

2. Cook the whole peeled carrots in a large pot of rapidly boiling, generously salted water until just tender-crisp, about 4 minutes. Refresh in an ice bath to stop cooking, pat dry and, if they are big enough, cut them into lengthwise quarters. Cook the peas in the same pot of water, refresh in an ice bath and pat dry.

3. Quarter the fennel, cut out the solid core and slice it lengthwise as thin as you can. Collect it in a large work bowl. Slice the radishes as thin as you can crosswise and add them to the work bowl. Quarter the heads of endive lengthwise, cut out the solid core and cut the leaves into thin strips. Add to the work bowl and set aside.

4. When ready to serve, blend the dressing briefly to recover the consistency. Spoon a generous tablespoon of the sauce in the center of a salad plate and use the back of the spoon to carefully spread it in a circle. Lightly season the shaved vegetables with salt and pepper and arrange over the top of the dressing in an attractive pattern (this must be done at the last minute or the salt will soften the vegetables).

5. Drizzle a half-teaspoon or so of dressing over the shaved vegetables and arrange the carrots and peas over the top. Sprinkle with minced chives and serve immediately.

EACH SERVING

Calories 186
Protein 6 grams
Carbohydrates 25 grams
Fiber 13 grams
Fat 9 grams
Saturated fat 1 gram
Cholesterol 0
Sugar 8 grams
Sodium 135 mg

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