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Might be worth trying. But I'm not enthusiastic about the sweet glaze.
Save the walnuts for salad.
Waldorf Salad
By Lidey Heuck
Published Jan. 25, 2024
Waldorf Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch.
INGREDIENTS
Yield:
4 servings
?cup mayonnaise
1tablespoon lemon juice
1teaspoon honey
½teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon black pepper, plus more for serving
2crisp red or green apples, such as Granny Smith or Fuji, or one of each
1cup seedless red grapes, halved
1cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving
1cup walnuts or pecans, toasted (see Tip)
3tablespoons chopped fresh parsley, plus more for serving
PREPARATION
Step 1
In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper.
Step 2
Core and dice the apples into ¾-inch cubes. Place in a large bowl, along with the grapes, celery, nuts and parsley.
Step 3
Pour the dressing over the salad and toss well. Garnish with parsley and celery leaves, if using, along with a pinch of black pepper. Store, covered, in the refrigerator for up to 24 hours.
TIP
To toast the walnuts or pecans, heat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.
https://cooking.nytimes.com/recipes/1024821-waldorf-salad
It looks very good..
I happen to have a bunch of walnuts in the freezer. I wonder if this would be good...
Unbelievable Walnut-Crusted Chicken
https://sallysbakingaddiction.com/unbelievable-walnut-crusted-chicken/
This might be interesting, and a bit different:
Favorite Strawberry Bacon Salad
https://sallysbakingaddiction.com/favorite-strawberry-bacon-salad/
I don't think I'd put any honey in the dressing. In my view, salad dressing should almost never be sweet.
Actually, #93 in Chicago does not serve Chicago style pizza. Chicago style pizza is not on that list.
93. Spacca Napoli Pizzeria – Chicago, USA is 2015 Michelin Guide Recommended. It looks delicious and authentic Italian.
https://www.spaccanapolipizzeria.com/media
New York Pizza is what I (most Americans?) want for pizza 🍕
Chicago Pizza-Pie is tasty, but it's not a slice 🍕
Detroit Pizza-Focaccia is tasty, but it's not a slice 🍕
California Pizza-Salad is tasty, but it's not a slice 🍕
Hawaiian Pizza-Pineapple... never order this for me 😒
IMO
I like American pizza. Thin crispy chewy crust with a thin layer of flavorful sauce and toppings on top of the cheese. And enough cheese to cover the sauce and to let the toppings melt into it a little bit. Use whole milk mozzarella for best taste and texture. Low moisture part-skim mozzarella isn't my first choice for pizza.
I think the raise in your pension is just enough to cover a block of cheese to make that cheesecake.
I think the raise in your pension is just enough to cover a block of cheese to make that cheesecake.
I collect OAS and CPP, but I have no idea how much it is.
I'm more worried about the capital gains tax increase.
The budget they just dropped took it to a whole new level of confusion.
HA!
1/2 my recipes are in cups and tablespoons, the other half in grams and milliliters. It can get confusing, just as the Canadian gubmint confused the hell out of me as as young child.
One year I'm learning about weights and measures and the difference between the Canadian and American standards, the next year the gubmint decided we were going metric and now have to be able to figure out the difference between a liter, a Canadian gallon and an American gallon, celsius and farhenheit etc. EEEEK!!!
I'm still traumatized 50 years later....
BTW, anyone got a good cheese cake recipe?
lol, I'll bet I would be...
If you ate one of my brownies, you'd be laughing.
GROOOAAAANNN...
Great deep fried.
A Biga is more or less the same as a poolish.
It's just pre fermentation to develop flavor.
I use both I guess, but always have called it poolish.
Great for French and Italian bread.
I prefer my recipes in weights. I convert everything to grams.
I don't do well with recipes in cups. It might be my fried little brain causing that, but hell, our cups and measures are bigger than yours.
Messed up many a batch of brownies because of that.
Ate'm anyway.🥴
a US Cup is 240ml (or 8.45 imperial fluid ounces.) This is slightly different from an Australian, Canadian and South African Cup which is 250ml
a US liquid tablespoon is approximately 14.8 ml (0.50 US fl oz), a European, United Kingdom and Canadian tablespoon is exactly 15 ml (0.51 US fl oz), and an Australian tablespoon is 20 ml (0.68 US fl oz).
Made plane rice for dinner........
Mashed potatoes and rice with peas?
Me? With peas too
HEY Somebody ate all of them. LOL
Here's a couple of pics from the fried mashed tater video I posted. Marc just loved them and said the recipe was a keeper. Didn't measure anything just added enough cornstarch to firm up the mashed taters. I put cheese and onions, butter, milk, and a bit of garlic powder in my 5 lbs of mashed taters.
Woo Hoo Found a mayo bottle, can't wait to try, just mashed up 5 lbs taters today. Made those fried mashed tater things with mashed from the other night. Marc just loves them. Pics to follow
Here's what seems to me to be an interesting recipe for English Muffin Bread. It has a low rating, but that's because one reviewer was pissed off because the recipe was expressed in cups, not weights.
Have you ever head of a "biga"?
English Muffin Bread
https://www.foodandwine.com/english-muffin-bread-8627577?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12693768-20240427&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=042724&utm_term=recipe-of-the-day&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Does anyone like that?
Same guy who likes mashed potatoes with rice
Yup, like I said, I'll wing it
I would have, too. Especially chives. Or chopped green onion tops.
We don't eat a lot of celery. In that recipe I would've expected chives or parsley I think.
Yes, that is true... Just protect against cuts. A good way to do that would be to ask a neighbor to do it for you.
Yeah, for sure, they always make things look so easy, LOL
If I do make it, I'll report in.
You don't use celery greens? They come with every pack of celery, after all. They're attractive, and make a nice garnish.
I have the feeling that cutting the bottle top would not be as easy as it looks.
That's odd. Attractive, but who adds large amounts of flour AND cornstarch to potatoes, which are already almost pure starch?
Hey, dang good idea, not sure if I have one but will check.
It's just celery leaves chopped up and I doubt I'll use them, I'll wing it, as usual, LOLOL
Our flip-top mayonnaise has a little like you describe. If you also have one of those, maybe when you're through you could just save the bottle then you have a squeezable bottle for anything like this you want to try.
Will you use celery greens? I don't think I've ever seen a recipe that called for them or remember tasting them.
I'll try both, I'll just use different bottle tops. I know they make things like that but I like playing and doing stuff like that. I've been recipe surfing again and I've got some leftover mashed taters from last night, gonna try this. Guessing the bottle ring in the taters is to hold some of the sauce?
If you don't use the wavy lines it might not have the same crispness as the square. And don't cut yourself on the bottle top.
Check this out, I'll just cut a square instead of the wavy lines and I'll cut the taters a bit smaller before I boil/simmer them with some better than bouillon. May have to put them in the freezer for just a bit before frying.
My dad was a big fan of anchovies on his pizza.
Grandma pizza sauce and anchovies?
I agree. I think less is better with any kind of pizza, really. No more than two toppings in addition to tomato and cheese (if tomato is used).
Unless it's a Quattro Stagioni, which by definition has four additional toppings. But they're placed in separate quadrants of the pizza, not mixed together. Obviously, they represent the four seasons.
Agreed no figs, and no pineapples.
I do like these,
Margherita pizza, also known as Pizza Margherita, is a classic Neapolitan pizza made with mozzarella cheese, fresh basil, tomatoes, and olive oil.
A thin crispy pizza crust deserves minimalism.
More is not better.
Just as well, as fig season is in the fall. You could really add whatever you want.
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