catko | Sci Fi Cookbook

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Khan’s Revenge Chopped Bleu Cheese Salad, Wife Soup, and Jean-Luc Picard's Earl Grey Tea Cookies.

Best Served Cold

Candied pecans:
1/3 cup sliced-lengthwise pecans
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted

Blue cheese vinaigrette:
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
Salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

Salad:
3 cups chopped bibb / butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped

Apple, cut into chunks

Candied pecans: Preheat oven to 375 degrees F. Slice each pecan half into three lengthwise pieces. Toss pecans with melted butter, then with sugar, tossing well to ensure a thorough coating. Put nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove baking sheet from the oven, slide parchment and the nuts off the baking sheet to cool, and set aside.

Blue cheese vinaigrette: Whisk together the vinaigrette ingredients.

Salad: Chop the lettuces into smallish bite-sized pieces; wash and dry. Slice green onion. Place chopped lettuce and apple in large serving bowl. Add the vinaigrette and toss thoroughly to coat. Sprinkle with chopped onion. Break the cooled pecan slices apart and sprinkle over salad. Serve and enjoy!

Adapted from: Outback Steak House

Wife Soup

For when you done good. And someone’s come on board with vegetables.

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
1 cup corn kernels, canned, fresh, or frozen
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley
1 to 2 teaspoons lemon juice

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add leeks, garlic, and a pinch of salt, and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and potatoes, and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add stock, increase heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Adapted from: Alton Brown

Jean-Luc Picard’s Earl Grey Tea Cookies
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon Earl Grey tea leaves
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse until a dough is formed. Form dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Chill for at least 30 minutes.
When chilled, slice log into 1/3 inch thick pieces. Place on baking sheets and bake until edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Makes 2 dozen

Source: http://www.thekitchn.com/thekitchn/dessert/recipe-earl-grey-tea-cookies-013268

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