Salad Dressing Boot Camp

We eat a lot of salads around here. Green, pasta, vegetable and fruit salads are generally easy to prepare, will feed a large crowd and in many cases, they're the perfect multi-purpose compliment to a simple main course. In my book, a pasta-based main dish is never complete without a fresh green salad to help balance out the rich flavors of a spicy marinara or creamy alfredo or carbonara.

So, why buy bottled salad dressings when they're so easy (and economical) to make? Don't get me wrong. It's not like I don't ever buy the prepared dressings at the grocery stores, but when I'm having a gathering of friends or family where a salad is on the menu, I always make two or three of my homemade dressings.

Basic Vinaigrette
(this is about as simple as it gets. The most important thing to remember is to always use a 3 to 1 oil to vinegar ratio)

• 3/4 C Light Olive or Safflower Oil
• 1/4 C Vinegar (cider, red wine, white wine or white balsamic vinegar are fine)
• 1 Tbls Dijon Mustard
• 1 Tsp Kosher or Sea Salt
• 1/2 Tsp Black Pepper
• 1 Shallot, very finely minced
• Pinch of Sugar

Whisk or blend (in a processor or blender) the vinegar, mustard, salt & pepper and sugar (if you use it). Slowly drizzle in the oil as you continue to whisk or blend.

Honey Balsamic Vinaigrette

Using the basic recipe, cut the dijon in half, replace the standard vinegar with a good balsamic and add 1 to 2 Tbls of your favorite honey. Trust me... You'll be amazed by what the honey does to this dressing.

Classic Caesar Dressing

Use the same amounts of oil and vinegar.
Use 1/2 of the mustard.
Add 1 Tsp Worcestershire sauce, 1 large clove crushed garlic and 1 teaspoon anchovy paste. (I hate anchovies, but trust me; don't leave it out, because the paste is completely dissolved in the dressing and it's not fishy at all. It really isn't the same without it)

If you want a creamy Caesar dressing, add 1 egg yolk or 1 Tbls of real mayonnaise if you're worried about raw eggs.

I add about 1/4 Cup of freshly grated Parmesan cheese and some crispy fried Pancetta (Italian bacon) or American bacon, to roughly torn romaine lettuce and croutons and then I toss it all together at the table.

Source

You can make a myriad of dressings from this one basic recipe. You can replace cider vinegar with balsamic or herbed vinegar, or citrus juices like lemon, orange and grapefruit. Substituting flavored or infused oils can add a richness and depth of flavor when using spicy, peppery greens like arugula or endive.

Adding a sweetener like brown sugar, honey or agave nectar can change the entire flavor profile of the vinaigrette and make it a bit more kid friendly too. You only need a pinch or two.

Experiment with different ingredients to see what you and your family prefer. Some combinations might not always be a huge success, but the ingredients are inexpensive and the prep time is quick, so you won't be wasting your time or your hard earned money if you need to make up a new batch.

Source

One of the things that I love most about a creamy Bleu Cheese or Thousand Island dressing, is that they make me feel like I'm indulging in a guilty pleasure. Let's face it. Even when we make the decision to eat healthier, we still want to feel like we aren't depriving ourselves of everything good in life. A tablespoon or even two, of a creamy, rich dressing on a big bowl full of veggies can be very satisfying and in the grand scheme of things, doesn't really add that many extra calories, when it accompanies a lean meat or fish main course.

The base ingredient in most creamy salad dressings is usually sour cream, mayonnaise or some type of oil. In some cases, all three of these might be in one dressing. This is another place where I would encourage you to experiment. There is a multitude of ingredients that you can add to this basic mixture and come up with a huge array of flavors and textures that are sure to make a plain green salad or a bowl of fresh fruit, a new and delicious experience. And if you must watch your sugar or fat intake, there are ways to get the same creamy rich flavors, without all of the things that you aren't supposed to eat.

Source

Instead of sour cream, try plain yogurt or some low-fat cottage cheese that's been whizzed around in a food processor or blender 'til it's smooth.

Instead of a cup of full-fat mayonnaise, try a low fat or fat-free version or a couple of teaspoons of a light vegetable or nut oil.

While some dressing recipes call for heavy cream to thin them out a bit, try a tablespoon or two of low-fat buttermilk or evaporated milk. (no, not the sweetened condensed milk ~ save that for some homemade fudge!)

Adding buttermilk will give a subtle sweetness and a slightly tangy taste at the same time. It's one of those "best of both worlds" ingredients because it's rich in flavor, but a low-fat version adds far fewer calories. Evaporated milk tends to have a less than stellar reputation and it really shouldn't. It's quite low in fat and it doesn't add any funky flavors of its own. It's also great in creamed soups, but that's another post for another day.

Mary's Thousand Island/Russian Dressing 

I basically begged for this recipe when a much loved local steakhouse was closing its doors after over 40 years of being in business. ( If it wasn't totally wrong on every level, I could probably eat this stuff with a spoon. lol) The chef was kind enough to give it to me and since the restaurant is now closed and no longer serving it, I guess I kind of consider it my own!

• 1&1/2 C Mayonnaise
• 3/4 C Heinz Chili Sauce
• 3 Tbls Green Bell Pepper, finely minced
• 3 Tbls Yellow Onion, finely minced
• Kosher or Sea Salt, to taste

Process the onion and green pepper in a blender or food processor. Strain off all but a couple of tablespoons of the liquid that's exuded. It adds quite a bit to the flavor of the finished dressing. If you don't have a blender or processor, you'll need to mince the onion and pepper as finely as you possibly can, because you want them to be almost a pureed consistency. As odd as it might seem, this dressing really won't taste the same if they're too chunky. Mix all the ingredients in a small bowl until well combined, then cover and refrigerate for at least one hour. The longer you refrigerate this, the better it gets!

Mary's Garlic Blue Cheese Dressing

• 1 C Mayonnaise
• 1 C Sour Cream
• 8-10 oz Blue Cheese, crumbled and divided
• 1/4 of a Small Onion, grated with juices
• 1 Small Clove Garlic, crushed
• 1 Tsp White Wine vinegar
• 1 Tsp Worcestershire Sauce
• 1 Tsp Brown Sugar
• Kosher or Sea Salt & Black Pepper, to taste

Vigorously whisk all ingredients, except 1/2 of the bleu cheese in a small bowl (or you can use a processor or blender) until smooth and creamy. You can add a bit of milk or cream to thin it out a little if you prefer. Gently stir in the other 1/2 of the bleu cheese, cover and refrigerate for at least 30 minutes.

For a twist on flavor, you can use the "base" ingredients and just change up some of the others a bit to make:

Creamy Cheddar and Bacon Dressing

Keeping all of the other ingredients the same, eliminate the Garlic, substitute 1 C Sharp Cheddar Cheese for the Blue cheese and add 1/4 C cooked, chopped Bacon.

Or,

Savory Ranch Dressing

Replace 1/2 of the Sour Cream with Buttermilk.
Eliminate the Cheese and Garlic.
Substitute your favorite Hot Sauce for the Worcestershire
Add chopped fresh or dried herbs.
(I use Chives, Thyme, Basil, Oregano and Marjoram)

Or,

Sweet Buttermilk Herb Dressing

Recipe HERE

I have tons of salad dressing recipes and I'm happy to oblige any requests, but with the basics that I gave in the recipes above, you should be able to take the ball and run with it. (notice the slight super bowl reference? LOL)  Enjoy!



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Tex-Mex Chicken Chili Soup

We love just about any kind of chicken soup and I make a myriad of variations, depending on my mood at the time. It could be Chicken with Roasted Garlic and Wild Rice, Chicken Minestrone, Chicken with Matzo Balls and of course, the old standard, Chicken Noodle.  But there's one that I make more than any other and that's Tex-Mex Chicken Chili Soup.

I've been craving a hot comforting bowl of homemade soup since I had my little battle with bronchitis/pneumonia and I finally felt well enough to make a pot. It's a healthy, hearty soup and it uses ingredients that I generally have in my pantry. It's one of Hubby's favorites because it's a great vehicle for hot sauce and cheese.

It looks like a lot of ingredients, but I can assure you that it's really easy to make. It's also very low in fat and contains lean protein from the chicken and the beans. The veggies are vitamin rich and the beans are an excellent source of powerful antioxidants. You really can't go wrong with this one... It's low fat, delicious and good for you!

I have plenty left to freeze for another time, but let's hope it isn't because one of us needs it to help ease an upper respiratory onslaught!

Tex-Mex Chicken Chili Soup

• 2 - 3 Cups Chicken, cooked and shredded
• 1 28oz Can Petite Diced Tomatoes
• 1 - 2 Qts Chicken Stock or Broth
• 1-2 Tbls Light Olive Oil or Canola Oil
• 1 Red or Green Bell Pepper, chopped
• 3 Carrots, peeled and chopped
• 1 Lg Onion, peeled and chopped
• 1 - 2 Large Cloves Garlic, finely minced or pressed
• 1 Can Niblets Corn
• 1 Can Mild Chopped Green Chillies
• 1 Can Pinto Beans, drained and rinsed
• 1 Can Red Kidney Beans, drained and rinsed
• 1 Tbls Chili Powder
• 1 Tbls Ground Cumin
• 1 Tbls Adobo Seasoning
• 2 Tsp Onion Powder
• 2 Tsp Garlic Powder
• 2 Tsp Kosher Salt
• 1 Tsp Fresh Ground Pepper

You can change out the veggies and the type of beans you prefer, but these seem to work best for the flavors that I'm looking for.

The Adobo (I use Goya) seasoning adds a nice richness to the soup that it seems to lack without it. You can also use fresh herbs like parsley, cilantro, thyme or even a little finely chopped rosemary. Just go easy on the cilantro or rosemary. They are very strong herbs and could easily overpower the other flavors in the soup.

I start by cooking the carrots in a couple of tablespoons of olive or canola oil because they take just a bit longer than the other vegetables. I then add the bell pepper and the onion and saute them until they are just starting to soften and give off a bit of liquid.

I add in all of the seasonings directly to the softened veggies so that they have a chance to lend their rich aroma and flavors right from the start.

The chicken and the corn go in next...

Then the tomatoes...

Next comes the stock...

And finally, the drained and rinsed beans.

I let the soup simmer on medium to medium low heat for about 30 minutes, but it can go longer at a lower temp if you have the time.  If the broth seems to dissipate and the soup gets a bit too thick, you can add in a cup or two of chicken stock or water as needed.

Serve the soup with shredded cheese, chopped herbs or scallions or if you're feeling decadent, a big dollop of sour cream!  Crusty bread and a green salad round it out and make it a hearty, healthy, delicious meal!

Enjoy!

Mary

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Women In Food ~ Alex Guarnaschelli's Pork Meatballs

Welcome to the first-ever installment of Women In Food!

For centuries the food world has been dominated by men, but that's beginning to change. I have immense respect for the talented women who've made it to the top of the proverbial food chain in today's culinary world.

I hope to be featuring one of these incredible ladies who are boldly and deliciously paving the way for new generations of female chefs, food writers and industry entrepreneurs on a regular basis. The plan is to provide you all with a little background, maybe some video and certainly lots of delicious recipes throughout the series.

(If you'd like to know a little bit more about why it is that I admire these ladies so much, just click HERE)

Update: I've had to put this series on hold for the time being. I'd like to bring it back at some point in the future, when I can give it the attention it deserves.

So, Without further ado, this month's Woman In Food is...

Chef Alex Guarnaschelli

Executive Chef:

Butter
415 Lafayette Street NY, NY
and
The Darby
244 W 14th Street NY, NY

Alex's Book

 

Alex's Pork Meatballs

• 2 pounds lean ground pork (not too lean), cut from the pork shoulder 
• Kosher salt 
• 2 teaspoons chili flakes 
• 2 teaspoons fennel seeds 
• 2 eggs 
• 1/2 cup sour cream 
• 2/3 cup packed curly parsley with stems, washed, dried and chopped 
• 1 cup freshly grated Parmesan 
• 1 cup bread crumbs, toasted 
• 1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing 
• Alex's Mother's Marinara Sauce, recipe follows

Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.

Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches.

Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.

Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.

Marinara Sauce

• 4 tablespoons extra-virgin olive oil
• 2 large yellow onions, peeled, halved and diced
• 10 cloves garlic, peeled, halved and cut into thin slices
• 2 to 3 teaspoons red pepper flakes
• 2 teaspoons granulated sugar
• Kosher salt
• 3 medium carrots, peeled and grated
• 1 (28-ounce) can whole peeled tomatoes
• 4 cups water, divided, plus more as needed
• 1 cup basil leaves, washed
• Freshly grated Parmesan

Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. 

Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. 

The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

Alex's Bio:
(courtesy of Food Network)

There are few American chefs, much less female chefs who can boast staying power in Michelin-starred restaurants. Chef Alexandra Guarnaschelli can boast indeed — she embarked on a culinary journey in France and ended up working in some of the country’s top restaurants including esteemed chef Guy Savoy’s eponymous three-star kitchen. 

Not surprising for the daughter of esteemed cookbook editor Maria Guarnaschelli, who spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on at the time: one year was devoted to Indian with Classic Indian Cooking by Julie Sahni; another year was devoted to Italian with The Splendid Table by Lynne Rossetto Kasper.

"My mother was always coaxing me from my ‘Barbie land’ under the dining room table to peel potatoes, knead bread or assemble a trifle,” says Guarnaschelli, who jokingly continues, "what else could a seven-year-old have wanted from life?"

This early emphasis on her palate truly shaped her future in food. On the day of Guarnaschelli’s graduation from Barnard College in 1991, she decided to explore her culinary interests and began working under the tutelage of the acclaimed American chef and restaurateur Larry Forgione.

Forgione encouraged Guarnaschelli to travel and expand her skillset, so she obligingly moved to France to do a work-study at La Varenne Culinary School in Burgundy. After school and traveling throughout France, she moved to Paris to begin a four day stage at the Michelin three-star restaurant Guy Savoy. Four days turned into four years with Guarnaschelli rapidly being promoted to sous chef at La Butte Chaillot, another Savoy establishment. “The first three months were terrifying — imagine being a young American woman in charge of a French kitchen with 10 young, male cooks under you? Professionally, it was a life-changing experience,” she says.

After seven successful years in France, Guarnaschelli returned stateside. Though she left the country, she maintained her connection with the cuisine, joining the venerable Daniel Boulud at restaurant Daniel, where she quickly rose through the ranks to become sous chef at the Manhattan standard. Always looking to expand her culinary knowledge, Guarnaschelli moved to Los Angeles for two years to join Joachim Splichal’s Patina Group, where she worked at the acclaimed Patina restaurant in West Hollywood before moving to New York to open Splichal's first New York City venture.

In 2003, Guarnaschelli was given the opportunity to expand her repertoire and become the executive chef at Butter Restaurant, where she would create her own eclectic American and green market-inspired menu. In addition to her restaurant work, Guarnaschelli inspires budding chefs as a Chef-Instructor at New York City’s Institute of Culinary Education. Guarnaschelli is also helming the kitchen of the NYC modern dining and cabaret concept, The Darby.

Chef Guarnaschelli has appeared on Food Network’s Iron Chef America as both a challenger and a judge, a reoccurring judge on the popular primetime series Chopped, along with her own shows, The Cooking Loft, as well as Alex’s Day Off launching in October 2009.




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Bacon Wrapped Pork with Peach Whiskey Glaze (updated)

I'd started this post before I got sick and just forgot about it until today. We had this for dinner on the 5th of January, I think??  I'm definitely feeling better than I did a few days ago, but I'm still not quite up to making a full meal for dinner. I might try something simple tonight, though.  Maybe a big pot of Chicken Tortilla Soup??  I'll keep you posted. So here ya go....

Lately, it seems like we've been eating mostly chicken or pasta of some kind and I wanted something different.  I knew that I had a couple of pork tenderloins in the freezer and because I have a few different ways to prepare them that are super easy and really tasty, I knew I'd find something to do, but I found that each recipe that popped into my head, left me missing one or more of the key ingredients that I'd need and I really didn't want to go out to the store.

"Got Chicken Soup" Redux, An Update and Some Blog News

Before I get to the rest of this post, I want to say a ginormous Thank You! to everyone for all of the good thoughts, wishes and prayers that you've been sending my way.  I appreciate them and all of YOU more than I can say.

The Update:

I saw the nurse practitioner at my doctor's office Tuesday afternoon and the verdict was a nasty case of bronchitis that (according to her) was rapidly headed towards an even nastier case of pneumonia. Hopefully though, with the script she gave me for Zithromax and a little... OK, a lot of rest, I should be well on the road to recovery in the next couple of days.

The cool mist vaporizer, the boxes of Kleenex, the Mucinex and the Ibuprofen are helping too, of course. Oh... and copious amounts of water, which of course has it's downside. (remember how I mentioned having shortness of breath going from the family room to the loo? yeah, that.) I really am being a good girl and following orders, but since I still feel kinda like a limp noodle, I don't have much choice.