PINT IN GRAMS RECIPES

Name: Wedge Salad
Total time: 20 min
Yield: Serves 4
Ingredients: 1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint; 1 small shallot, peeled and diced, approximately 2 tablespoons; 2 tablespoons red-wine vinegar; Kosher salt and freshly ground black pepper, to taste; 2 thick slices bacon; 8 ounces blue cheese, like Roquefort, crumbled; 1/4 cup buttermilk; 2 tablespoons mayonnaise; 1 tablespoon olive oil; 1 teaspoon hot sauce; 1 teaspoon lemon juice; 1 dash Worcestershire sauce, to taste; 1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges; 2 tablespoons finely minced chives

WEDGE SALAD RECIPE - NYT COOKING

Wedge Salad Recipe - NYT Cooking image

Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.

Provided by Sam Sifton

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 cup cherry tomatoes, approximately 12 to 15, cut in half, about a half pint
1 small shallot, peeled and diced, approximately 2 tablespoons
2 tablespoons red-wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 thick slices bacon
8 ounces blue cheese, like Roquefort, crumbled
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
2 tablespoons finely minced chives

Steps:

Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.

Nutrition Facts : @context http//schema.org, Calories 403, UnsaturatedFatContent 17 grams, CarbohydrateContent 12 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 17 grams, SaturatedFatContent 14 grams, SodiumContent 1249 milligrams, SugarContent 7 grams, TransFatContent 0 grams

OVERNIGHT OATS RECIPE - NYT COOKING

Overnight Oats Recipe - NYT Cooking image

When soaked overnight in milk, oats become tender and creamy. Unlike oatmeal, the uncooked but softened oats retain a fresh flavor and, of course, they’re delicious cold. Soaking dried fruit — use your favorite — alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating. Then, just before you dig in, top it with nuts for an irresistible crunch against the creamy oats.

Provided by Genevieve Ko

Total Time 5 minutes

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup old-fashioned oats
1/4 cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
1/4 teaspoon kosher salt
Maple syrup, honey or brown sugar (optional)
2 tablespoons chopped or sliced nuts, toasted, if desired

Steps:

Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

Nutrition Facts : @context http//schema.org, Calories 137, UnsaturatedFatContent 4 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 146 milligrams, SugarContent 7 grams

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2014-12-07 · In British, Australian and sometimes Canadian recipes, the “imperial pint” is used which is 20 fluid ounces. American and sometimes Canadian recipes use the American pint of 16 fluid ounces. Dry Measure Equivalents 3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams 2 tablespoons: 1/8 cup 1 ounce 28.3 grams 4 tablespoons 1/4 cup 2 ounces 56.7 grams 5 1/3 tablespoons 1/3 cup 2.6 ounces 75.6 grams ...
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