Tag: Manhattan

Waldorf salad: at home as in Manhattan – Italian Cuisine

Apple, celery, mayonnaise and lettuce: few ingredients and a very simple preparation are what you need to make an iconic dish

Waldorf salad was first served in March 1893 at a charity ball hosted at the Waldorf Hotel in Manhattan for St Mary's Hospital for Children. The salad that bears the name of the famous hotel has a father as well as a date of birth: it was invented by the maître d’hôtel Oscar Tschirky, later known as the "Oscar of the Waldorf".
Oscar soon became very famous, as the hotel guests were famous, who within its walls, over the course of time, welcomed personalities such as Cole Porter, Marilyn Monroe is Frank Sinatra and many presidents of the United States, last Obama.

The Waldorf Astoria is currently closed, but will reopen in 2022: at the inauguration it will count 375 rooms and 375 residential units, officially on sale from April 2020. Certainly a privilege for a few. Instead, everyone can create the simple and mythical salad to immerse themselves in its atmospheres. Over the years, the Waldorf salad recipe has been updated several times, with the addition of Granny Smith and Fuji apples, red and green grapes and candied walnuts, while the dressing has become a mixture of crème fraîche, Dijon mustard, oil of olive, champagne vinegar, egg yolk and white truffle oil. We propose below the original version.

The Waldorf salad recipe

Ingredients

1 medium-ripened apple
1 stalk of chopped celery
¼ cup of mayonnaise
2 cups of lettuce, cut into small pieces
¼ cup chopped walnuts (optional)
salt
pepper

Method

Peel the apple and cut it in half. Remove the core and cut half into 4 thick wedges, the other half into thin slices.
In a medium bowl mix the celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and garnish with apple wedges.
If desired, add chopped walnuts.

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Pistachio Cinnamon Chicken Salad

I’m away in Orlando visiting Micky Mouse, so I asked my friend Amie Valpone, HHC, AADP, the Editor-in-Chief of www.TheHealthyApple.com^[1];
she is a Manhattan based Personal Chef, Culinary Nutritionist,
Professional Recipe Developer, Food Photographer and Writer specializing
in simple gluten-free ‘Clean’ recipes for the home cook. Amie recently
healed herself from six years of chronic pain, exhausting every doctor
in the country and Mayo Clinic; she shares her story of how Clean Eating^[2]
saved her life and inspires you to Clean up your food, too. Amie lives
in Manhattan, NYC where she cooks for a variety of clients including
celebrities and people with busy lifestyles who enjoy healthy, fresh
food.

Here’s the easiest chicken salad recipe that will impress even the pickiest of eaters. In this recipe, cinnamon and pistachios are used to healthfully brighten up the dish, while adding fragrance and flavor. Serve this chicken salad as an afternoon snack with whole grain crackers or sliced vegetables; or for lunch atop a bed of mixed greens and whole grain bread. I’ve used Greek plain yogurt instead of mayonnaise to cut the fat and a bit more protein and flavor to each bite!

Amie’s work appears on Martha Stewart, Fox News Health, WebMD, Prevention Magazine, Glamour Magazine, The Huffington Post, The Food Network, Clean Eating Magazine and many others. Visit Amie on Facebook, Twitter, Instagram and Pinterest.

Pistachio Cinnamon Chicken Salad
gordon-ramsay-recipe.com
Servings: 6 Serving Size: 1/6 • Old Points: 4 pts • Points+: 5 pts
Calories: 177 • Fat: 5.5 g • Protein: 25.5 g • Carb: 6 g • Fiber: 1.5 g • Sugar: 3 g
Sodium: 178 mg

Ingredients:

16 oz cooked shredded boneless, skinless chicken breasts ^[3]
1 1/2 cups Fat-Free Greek plain yogurt
½ cup pistachios, finely chopped
1 tsp ground cinnamon
1 tsp fresh lime juice
4 fresh basil leaves, finely chopped
1 stalk celery, finely chopped
1/4 tsp sea salt
1/4 tsp freshly ground pepper
2 scallions, finely chopped

Directions:

Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.

References

^{^} www.TheHealthyApple.com (www.thehealthyapple.com)
^{^} Clean Eating (thehealthyapple.com)
^{^} cooked shredded boneless, skinless chicken breasts (www.skinny-bits.com)

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Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious.

Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice.

I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog.

Once those tiny pieces of meat are simmered for that long, they’re completely tasteless, and certainly not good eats. But hey, you guys are the Bobby Flays of your faux “Bordelaise,” so suit yourself (didn’t think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make this sauce. If you do, and you give our Manhattan filets a go, I hope you give this great pan sauce a try as well. Enjoy!

Ingredients for 2 generous or 4 smaller portions of sauce:

8 ounces trimmed beef scraps, chopped fine

1/4 cup sliced shallots

pinch of salt

1/2 cup red wine (something from Bordeaux would be nice)

2 cups rich chicken broth (unsalted or low-sodium) or veal stock

salt and pepper to taste

1 tbsp cold butter