There are three recipes in this section....you won't want to miss any of them!
Balsamic Tomato & Cucumber Salad
This was so good on a hot day!
Fresh veggies from my Dad's garden gave me the idea for this delicious salad.
Ingredients:
One large beefsteak tomato, 1 medium yellow cucumber, chives, mozzarella cheese, balsamic vinegar and olive oil and garlic salt with black pepper.
I prepared the chilled plate with the balsamic vinegar and olive oil. Tomatoes, cucumbers and cheese were thinly sliced, and ready for assembly.
Layering the Salad:
Lightly blot the tomatoes and cucumbers with a paper towel. This will help prevent the salad from toppling over. One slice each; tomato, cucumber, cheese and repeat again. *On the second piece of cheese, I tore a thin strip off the cheese and formed a cheese curl. Sprinkle with garlic salt and black table pepper. Sprinkle with chives and serve. **I made four salads with one large tomato and one round cucumber.
It was a wonderful compliment to the rest of the meal. *More recipes to follow.
We had warmed the left over *Tri-tip from a previous dinner and made a mushroom & red table wine gravy using one of our favorite wines from
New Clairvaux Vineyards in Vina, California.
To complete the dinner I made a whipped mustard cream for the meat, along with some zucchini and yellow squash. Let's just say... YUM!
(*See the Aug. 21st post featuring the Tri-tip Beef & Roasted Veggie Dinner).
*See the recipes below:
Mushroom & Red Table Wine Gravy
Okay, I ADMIT to having a glass of wine while cooking! There I said IT! With wine this good, WHO wouldn't! Okay, so on with the recipe...
*See "Cook with Style" within the "Tastefully Yours" section for more info on the Red Table Wine from New Clairvaux Vineyard.
Mushroom & Red Table Wine Gravy:
One package of Au Jus gravy mix, I used Knorr's. Mix and add as directed on the package. I mix mine in a pitcher before I add to the pan. In a heated pan, melt 2 tablespoons of butter. Cook on medium high, browning the mushrooms.
Reduce heat to a simmer and add the Au Jus. Cook slowly, so the gravy starts to thicken. Add 1/4 cup of red table wine. Simmer, reducing until thick, stirring often. You can see the results! Pour the gravy over the meat. Heat until meat is warmed. Oh my gosh...this was yummy! One more recipe to go....
Whipped Mustard Cream:
You will need; 1 carton of heavy whipping cream, stone ground dijon mustard and black table pepper. Simple to make, but a little planning ahead is required.
Chill your bowl and beaters, along with the whipping cream and mustard. This will help make a better whipped cream. First, whip the cream in the chilled bowl until the cream starts to thicken. You want it stiff, but don't whip too long or it will make butter!
(My daughter, Tara @ Trendy Treehouse, made the cream, while I took photos and gave instructions. She has a new favorite recipe!)
It doesn't take long at all, but I would make this recipe first and then store in the refrigerator until serving.
Now you can see the difference after it whips.
FOLD in the remaining ingredients ; 2 tablespoons of the mustard, season with garlic salt and black table pepper to taste. *Chives may be added for color.
This is so good served as a condiment for your meat and veggies. You won't believe how GOOD this tastes! This cream has a a light buttery flavor. The mustard and seasonings blend in nicely, creating an unexpected, yet mild taste to the cream. Everyone, who has tried this recipe, has absolutely loved this condiment!
*Don't forget to check out "Cooking with Style" to learn more about New Clairvaux's Red Table Wine.
Left over Tri-tip Dinner made Special with Style...Enjoy! 
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