T’row it in d’ere
This entry was written by , posted on January 12, 2007 at 01:20 pm
Filed under Like Whoa D'At and tagged cooking, ingredients, salad-dressing.
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10 Comments
I bet that salad won the award for Best Dressed.
throw what in?
the herb that’s in the metal container?
and what should i throw it in?
(This is really Dawn)
Funny you should ask…the dressing is a play on your ordinary raspberry vinaigrette. Rather than relying solely on red wine vinegar, which is usually my single choice for dressings, I also included white and cider vinegars. To enhance the punch of taste I like to add to all my dressings a splash of lemon juice but then tone down the sourness by adding a pinch of sugar which also helps to bring out the citrus flavor. Also, for the first time, I used dry mustard power rather than a spoonful of Dijon (this, however was circumstantial: my Dijon was moldy.) I think in the future I will continue to used Dijon (Old Fashion Dijon is good too!) to give the dressing an overall creamier texture. Moving on. I always add way to much garlic…but, in the GOOD way! Just when you thought you used too much, add another clove. What else…oh yeah! the mystery herb in the metal container is Italian Spices. Too much of this stuff can be really overwhelming so don’t add too much…and I will let you be the judge of that. Salt and pepper, of course. I don’t know really what it does to the flavor, but, for some reason, I feel obliged to include it. Worcestershire sauce, also first time usage, added a heartiness to the flavor. I will difinitly use that again! ALSO, my second favorite ingredient…FRESH DILL! It’s my new fave fresh herb and I want to add it to everything! I know what you are thinking…”Where does the ‘raspberry’ part come in?….well, and this is my first fave ingredient Raspberry Preserves! Add a couple spoonfuls of this stuff. T’row all this in d’ere (”d’ere†being a food processor) and pulse. Very tasty.
I used this dressing for a mixed greens salad that was topped with Gorgonzola cheese, candied pine nuts (heat up a pan, add pine nuts and sugar, stir continually until sugar is melted and pine nuts are toasty brown, set on tin foil to cool), and broccoli.
It was an amazing salad. Good luck with proportions. I made like a cup of the stuff and I think it took me and hour. It was worth it!
Oh yeah, the dressing also has Olive Oil!
Mmmmm…goddamn…makes me want to spend 600 on a plane ticket to come eat salad at your house. Calf bitches make good dinners, I said it I said it.
Wow, sounds like salad-cake. I’m into it…
JESS! I would totally cook dinner for yo’ ass if you come out here! I think a couple people who frequent this site can agree that we do a good dins!
Verily, I concur.
Speaking of salad and new ideas, at least that is what i was speaking about. Try this
First take some red vinegar put it in a bowl and then put it in the freezer until frozen.
Take some romaine lettuce and chop the heart in half lengthwise so that they stay together , get some oil and brush it on the flat side. Then get some good parmagan cheese and put it on the oily lettuce. Next get a pan and heat that bad larry up until it is hot. Take the lettuce and put it cheese and oil down into the pan for maybe 1 or 2 minutes until the cheese looks a little brown. TAke the lettuce out of the pan and, this is key, put the non cooked lettuce into something really cold. An ice tray or whatever you want to keep the heat from going all the way through the lettuce and for the bottom to stay cold. Then get your frozen red wine vinegar and use a fork to scrape it up. You want it to look like red snow.
SO you take your cheesy lettuce then sprinkle the frozen vinegar on it and pow you got some type or grilled cheese hand help salad thingy.
I hate to say it Justin, but that is absurd! I don’t trust myself to make that without watching it being made first. Looks like you will have to cook me (and Ky if want) dins next time we come to B-town area…!
Secondly — is it ridiculous to spend $20 (including shipping) on a bottle of my fave red wine vinegar? It’s made from a vineyard in Michigan and it is totally amazing. Ky thinks this is crazy, to spend that kind of money “on salad dressing”. I don’t think he understands; if it was JUST salad dressing, yes that would be absurd, I wouldn’t, if the opportunity arose, spend $20 on Shaw’s brand Creamy Italian.
In context, I am talking about the best vinaigrettes has to offer. It’s called St. Julian’s in case you are curious. The product is “Italian Dressing”. Also, I would like to add that this dressing has tons of nostalgic aspects to it as well. Since I’ve moved out east I’ve had only limited home-cooked meals from my Italian Fam. back in Chicago (probably like 8-ish ((if that )) in the past 4 1/2 yrs.) Many of you Italians may agree, that there is nothing like it! Anyways, by purchasing this, it would supplement for the lack of the good ‘ol days. My Italian fam. (my dad’s side), used the stuff all the time for salads and I would like a little piece of home every once and a while.
Too much to ask for?
Ah, well Kyle will probably disclude my opinion since I feel I am known for ridiculous purchases, random internet findings and mass amounts of purses and scarves and shoes and t-shirts with heady sayings, but all of that aside, I would pay that for something that was the best and had special meaning. Hell, I would probably buy two.