Creole Baby-Mac Salad with Coriander Viniagrette

"A man too busy to take care of his health, is like a mechanic too busy to take care of his tools."

--Spanish Proverb

My apologies to all my readers, for having been away from blogosphere for the past couple of days. I started my blog on October 15th 2008. Its been a joy ride since then, untill a couple of days back when I came across an unwanted element here on blogosphere (my first bad experience). The person in question has been notoriously involved in chatting up young women bloggers and bothering them (which I later found out from fellow bloggers). I was taken aback when the person dared to leave a comment on one of my posts saying that he has saved my profile picture to his screensaver....talk about pliagrism!

For once I actually thought I should delete my picture.I was upset and very disturbed. But then my hub...my rock...cajoled me into being brave and reinstated the point that this is a public forum, so I should take this incident with a pinch of salt. A few blogging friends too advised the same.



All my readers, my blogger friends, my visitors,...you guys are my support system! I owe it to you and so I had to share this with you all.
I was not going to sit back and let things happen. I want to forewarn my friends here. Be cautious and lets stay united!

We had gone for morning walks lately, as the weather is not all that chilly now. So keeping in with the healthy streak I made some quick macaroni salad.



Creole Baby-Mac Salad with Coriander Viniagrette

Ingredients-
Coriander Viniagrette- (can be made ahead and kept in jars,in the fridge)
1 tbsp white wine
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 cup coriander leaves
2 tbsp champagne vinegar/plain white vinegar
2 tsp coriander seeds
1 tsp finely minced garlic
a pinch of sugar
salt and pepper to taste




For the salad-
1/2 cup sweet corn kernels
1/2 cup chopped cherry tomatoes
3 salad shallots/onions, minced
1/4 cup green peas
1/4 cup shredded carrots
1/2 tsp capers
1/2 tbsp minced green/red chillies(adjust according to taste)
3 cups baby elbow-macaroni,cooked
a dash of olive oil



Method-

Coriander Viniagrette-
Roast the coriander seeds slightly in a pan,over medium flame.
Put all the ingredients, except the oil and the coriander, in a blender. Process until smooth.
With the blender running, slowly pour in the oil until it’s well blended.
Chop the remaining coriander very fine and stir into the dressing.
The coriander taste is very strong, start with 2 tblsp and only increase the quantity if you want a stronger-tasting result in your salad.


Note:This vinaigrette is an excellent marinade for ribs or fish. If you like a stronger lime flavour add 1 tsp lime zest to the blender as well.




Now, for the salad--
In a bowl,mix all the ingredients (for salad) and toss with 2 tbsp of the coriander viniagrette.
Check seasoning and serve with some refreshing lemonade.



See the lbs vanishing!! :D

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) which is a melting pot cuisine that blends French, Spanish, Caribbean, Mediterranean, American, and African influences. It also bears hallmarks of Italian and German cuisine. There are some contributions from Native Americans as well.



South Louisiana has two unique cuisines: the Creole cuisine with its rich array of courses indicating its close tie to European aristocracy, and Cajun cuisine with its one potmeals, pungent with the flavor of seafood and game.



Most people eat to live, Creoles and Cajuns live to eat! Their very existence is food, more food and still more food! They are not greedy and certainly not selfish. They will gladly share a meal with you, offering the choicest morsels for your pleasure. They have adopted the Spanish "my house is your house" philosophy and are happy to make sure your stomach is full.



What is the difference between Creole and Cajun cooking? Most Louisianians claim the answer is simple. Many of the early Creoles were rich planters and their kitchens aspired to the grande cuisines. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. The Cajuns, on the other hand, were refugees who relied on their Acadian cuisine tradition and made the best of what south Louisiana offered merely to survive!



The Creoles were the European born aristocrats, wooed by the Spanish to establish New Orleans in the 1690's. Second born sons, who could not own land or titles in their native countries, were offered the opportunity to live and prosper in their family traditions here in the New World. They brought with them not only their wealth and education, but their chefs and cooks. With these chefs came the knowledge of the grand cuisines of Europe. The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine. The terminologies, precepts, sauces, and major dishes carried over, some with more evolution than others, and provided a solid base or foundation for Creole cooking.



Creole cuisine, then, is that melange of artistry and talent of cooking, developed and made possible by the people of various nations and cultures who settled in and around New Orleans, and is kept alive by Louisiana sharing it with the rest of the world.

I take this over to the Housewarming party hosted here.

And to none other than Presto Pasta Nights, held by Ruth (of Once Upon a Feast) and co hosted by Erin (of The Skinny Gourmet).

To health and happiness!