Monday, July 21, 2008
yes, another vinaigrette
I took my first ever cooking class (other than some 4-H classes in elementary school) this past weekend. It was awesome. Call it, a birthday present to myself, I suppose. And all thanks to a dear friend, Cathy, who is an assistant at the school. For those of you in the DC area, I highly recommend taking a class. It was worth every cent.
the menu: salade nicoise, seared salmon with braised leeks & fines herbes beurre blanc and creme brulee
and what do I have to share with you? yes, the vinaigrette. Don't get me wrong, the entire menu was amazing. But beurre blanc sauce calls for 2 sticks of butter, and I'm struggling to pass along such fat. Maybe I'll just save that for special occasions. But the vinaigrette was heavenly.
The chef insisted on three things:
1) a very slow, steady stream (no compromises) as you whisk in the olive oil. Droplets even.
2) that we experiment with all salt and pepper measurements.
3) 3 parts oil to 1 part vinegar
Here's the adapted recipe. Store in glass jar in refrigerator and shake vigorously before serving.
1 tablespoon wine vinegar
salt
Mix the salt into vinegar to dissolve.
Then add
1 tablespoon finely minced shallot
1 tablespoon Dijon-type mustard
1 tablespoon freshly squeezed lemon juice
Slowly whisk in 1/2 - 2/3 cup of olive oil (by droplets even) to form a smooth "emulsion." Toss in freshly ground pepper.Labels: Food Places, Salads and what you can dress them in
Posted by Jeannie ::
12:37 PM ::
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Fresh Corn Salad
I'm going to try to make up for the lull in posts for any of you out there that might be following this blog. I could use my sister's wedding as an excuse, some summertime trips or being mid-kitchen renovation (we're gutting it and starting from scratch!), but I've also just been lazy about posting. Send me any requests for particular types of food.
I hope you can enjoy this fresh corn salad with all the summer produce. It's an awesome side dish with grilled meat!
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears) You can use raw corn or cook for 2 to 3 minutes before slicing off the cob.
1 cup chopped red or green bell pepper
1 cup chopped green onions
Combine first 3 ingredients in a large bowl. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.
Labels: Sides
Posted by Jeannie ::
12:24 PM ::
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---------------oOo---------------
I took my first ever cooking class (other than some 4-H classes in elementary school) this past weekend. It was awesome. Call it, a birthday present to myself, I suppose. And all thanks to a dear friend, Cathy, who is an assistant at the school. For those of you in the DC area, I highly recommend taking a class. It was worth every cent.