carrots, diced
1 ⁄ 4 cup green onions, diced
1 cup celery, sliced
1 ⁄ 2 cup Parmesan cheese, shredded
Bring a large pot of water to a boil. Add pasta and cook for 10 minutes or until pasta is al dente. Rinse with cold water and drain.
In a large bowl, whisk together mayonnaise, rice vinegar, lemon juice, sugar, garlic powder, basil, and oregano. Adjust seasonings to suit your own personal taste.
Add pasta to dressing and toss to coat. Add crabmeat, carrots, green onions, and celery, gently folding into the salad mixture. Finally, mix in Parmesan cheese. Cover and refrigerate for at least 3 hours (preferably overnight) before serving.
Times Gone By
Creamy Crab and Celery Salad is
not
to be mistaken for Crab Louie, which is distinctly American. This Creamy Crab and Celery Salad contains a great deal more mayonnaise than Crab Louie, and is built from a pasta base rather than one of lettuce.
Spinach and Feta Salad with Fresh Beetroot
The unique addition of fresh beets — known as beetroot in London — mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.
YIELDS 4–6 SERVINGS
4 medium beets, scrubbed, trimmed, and cut in half
1 ⁄ 2 cup walnuts, chopped
3 tablespoons maple syrup
1 tablespoon unsalted butter
10 ounces fresh spinach, washed and dried
1 ⁄ 2 cup frozen orange juice concentrate
1 ⁄ 4 cup balsamic vinegar
1 ⁄ 2 cup extra-virgin olive oil
4 ounces feta cheese, crumbled
2 oranges, sliced
Place beets in saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.
Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.
In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.
Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.
Suggested Pairings
This salad would be an excellent dish to serve before Creamless Steak
au Poivre
(see Chapter 4 ), Daisy’s Downton Rib Roast (see Chapter 5 ), or the Seven-Hour Leg of Lamb (see Chapter 4 ).
Potatoes Lyonnaise
A delicious side that goes especially well with the meat dishes favored at Downton Abbey, including Crispy Roast Duck with Blackberry Sauce (see Chapter 5 ) and Guard of Honor Lamb with Mint Sauce ( Chapter 4 ), this dish was created in the French city of Lyon (hence the name Lyonnaise), which is one of the capitals of French gastronomy. Lyon has also produced delicious dishes such as
Coq au Vin
(see Chapter 10 ) and Creamy Chocolate Mousse (see Chapter 7 ).
YIELDS 6–8 SERVINGS
3 pounds Yukon Gold potatoes, brushed and washed
2 teaspoons kosher salt
4 tablespoons extra-virgin olive oil
4 yellow onions, sliced
2 tablespoons minced garlic
1 ⁄ 2 cup unsalted butter, chopped
1 teaspoon white pepper
2 tablespoons curly parsley, chopped
Preheat oven to 400°F.
Place potatoes in a large pot and fill with cold water until potatoes are just covered. Bring water to a boil, adding 1 teaspoon of the salt. Reduce heat to medium-high and cook potatoes for 12–15 minutes. Potatoes are ready when they are only slightly tender. Remove potatoes from pot and drain thoroughly; do not rinse. Once potatoes are cool enough to touch and have dried thoroughly, remove skin. Cut them into 1 ⁄ 2 -inch slices.
Heat olive oil in a large ovenproof skillet over medium-high heat. Lower heat, then add onions and cook for 10–12 minutes, stirring frequently, until onions are golden brown and tender. Season to
1 ⁄ 4 cup green onions, diced
1 cup celery, sliced
1 ⁄ 2 cup Parmesan cheese, shredded
Bring a large pot of water to a boil. Add pasta and cook for 10 minutes or until pasta is al dente. Rinse with cold water and drain.
In a large bowl, whisk together mayonnaise, rice vinegar, lemon juice, sugar, garlic powder, basil, and oregano. Adjust seasonings to suit your own personal taste.
Add pasta to dressing and toss to coat. Add crabmeat, carrots, green onions, and celery, gently folding into the salad mixture. Finally, mix in Parmesan cheese. Cover and refrigerate for at least 3 hours (preferably overnight) before serving.
Times Gone By
Creamy Crab and Celery Salad is
not
to be mistaken for Crab Louie, which is distinctly American. This Creamy Crab and Celery Salad contains a great deal more mayonnaise than Crab Louie, and is built from a pasta base rather than one of lettuce.
Spinach and Feta Salad with Fresh Beetroot
The unique addition of fresh beets — known as beetroot in London — mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.
YIELDS 4–6 SERVINGS
4 medium beets, scrubbed, trimmed, and cut in half
1 ⁄ 2 cup walnuts, chopped
3 tablespoons maple syrup
1 tablespoon unsalted butter
10 ounces fresh spinach, washed and dried
1 ⁄ 2 cup frozen orange juice concentrate
1 ⁄ 4 cup balsamic vinegar
1 ⁄ 2 cup extra-virgin olive oil
4 ounces feta cheese, crumbled
2 oranges, sliced
Place beets in saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.
Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.
In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.
Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.
Suggested Pairings
This salad would be an excellent dish to serve before Creamless Steak
au Poivre
(see Chapter 4 ), Daisy’s Downton Rib Roast (see Chapter 5 ), or the Seven-Hour Leg of Lamb (see Chapter 4 ).
Potatoes Lyonnaise
A delicious side that goes especially well with the meat dishes favored at Downton Abbey, including Crispy Roast Duck with Blackberry Sauce (see Chapter 5 ) and Guard of Honor Lamb with Mint Sauce ( Chapter 4 ), this dish was created in the French city of Lyon (hence the name Lyonnaise), which is one of the capitals of French gastronomy. Lyon has also produced delicious dishes such as
Coq au Vin
(see Chapter 10 ) and Creamy Chocolate Mousse (see Chapter 7 ).
YIELDS 6–8 SERVINGS
3 pounds Yukon Gold potatoes, brushed and washed
2 teaspoons kosher salt
4 tablespoons extra-virgin olive oil
4 yellow onions, sliced
2 tablespoons minced garlic
1 ⁄ 2 cup unsalted butter, chopped
1 teaspoon white pepper
2 tablespoons curly parsley, chopped
Preheat oven to 400°F.
Place potatoes in a large pot and fill with cold water until potatoes are just covered. Bring water to a boil, adding 1 teaspoon of the salt. Reduce heat to medium-high and cook potatoes for 12–15 minutes. Potatoes are ready when they are only slightly tender. Remove potatoes from pot and drain thoroughly; do not rinse. Once potatoes are cool enough to touch and have dried thoroughly, remove skin. Cut them into 1 ⁄ 2 -inch slices.
Heat olive oil in a large ovenproof skillet over medium-high heat. Lower heat, then add onions and cook for 10–12 minutes, stirring frequently, until onions are golden brown and tender. Season to
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