Strawberry Cobb Salad

Strawberry Cobb Salad

Ingredients

  • INGREDIENTS
  • FOR THE GREEN GODDESS DRESSING:
  • 1 c.  Greek Yogurt
  • 1/2  bunch flat-leaf parsley
  • 3 tbsp. tarragon leaves chopped
  • 3 tbsp.  thinly sliced chives
  • large basil leaves
  • 1 clove garlic
  • 1 tsp anchovy paste
  • FOR THE SALAD:
  • 2 tbsp.  extra-virgin olive oil
  • 2 6- oz. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • romaine hearts shredded
  • 12  strawberries hulled and thinly sliced
  • avocado pitted, peeled and thinly sliced
  • 1/8  red onion thinly sliced
  • 4 oz.  crumbled goat cheese
  • 2 oz.  thinly sliced prosciutto
  • hard-boiled egg quartered

Instructions

  1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
  2. Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
  3. To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.

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Spring Asparagus and Mushroom Tagliatelle

Spring Asparagus and Mushroom Tagliatelle

Ingredients

  • Kosher salt
  • 1 lb.  tagliatelle
  • 3 tbsp.  extra-virgin olive oil
  • 1 lb.  baby portabella mushrooms sliced into 1/4" pieces
  • cloves garlic minced
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • 1 c.  vegetable or chicken stock
  • 1 lb.  asparagus chopped into 1" pieces
  • 2 tbsp.  butter
  • 1 c.  freshly grated Parmesan plus more for garnish
  • 1 c.  freshly grated fontina cheese
  • 1/2 c.  parsley leaves

Instructions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Deglaze with wine and reduce until evaporated. Add stock and asparagus, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix. Add pasta water for desired consistency.
  3. Top with grated Parmesan, a drizzle of olive oil and parsley.

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Cauliflower Roasted with Tomato and Garlic

Roasted Cauliflower with Tomato and Garlic

Ingredients

  • 1 pt.  red cherry tomatoes
  • 1 pt. yellow or orange grape tomatoes
  • cloves garlic smashed and peeled
  • 4 tbsp.  extra-virgin olive oil divided
  • 1/2 tsp.  kosher salt divided
  • 1/4 tsp.  freshly ground black pepper
  • 1/4 tsp.  crushed red pepper flakes
  • medium head of cauliflower
  • 1/8 tsp.  paprika
  • 1/4 c.  chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 400° with the oven rack in the middle. Put the tomatoes and garlic in a large baking dish, then drizzle with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt, pepper and red pepper flakes. Toss to coat.
  2. Trim the large green leaves from the cauliflower and discard, then trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle remaining tablespoon oil over the cauliflower and rub to coat. Sprinkle with paprika and remaining 1/4 teaspoon salt. Roast for about 1 hour, or until the cauliflower is tender and can easily be pierced with a paring knife.
  3. Sprinkle parsley over the cauliflower. Slice the cauliflower into wedges and serve with tomatoes and garlic.

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Dill Pickles

Dill Pickles

Ingredients

  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 9 dried chilies - Optional

Instructions

  1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars. Place one dill head, two garlic cloves and one pepper in each jar.
  2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.