Tag Archives: Salad dressing

The Only Blue Cheese Dressing Recipe You’ll Ever Need

17 Apr

I’m not ashamed to say I eat this with a spoon…

 

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Jar of blue cheese dressing

Our family loved blue cheese. We ate it on crackers, in things, on other things, all alone, crumbled in salads and also as a dressing. Blue Cheese!

My grandmother, Honey, loved it so much she had a big wheel of Stilton delivered every year during the Christmas holidays. It sat on her butcher block in the middle of the kitchen in a round wooden crock and you could dip in whenever you wanted. (It didn’t last long.)

I love blue cheese so much I love even intense blue cheeses. The first time I ever tried a cheese cart/course at a restaurant was at Gramercy Tavern in NYC, one of the best and most beautiful restaurants ever. I was on a date and we decided to go for the cheese course between the main course and dessert. The waitress, who was amazing, rolled the cart to the table and went through twenty-three different cheeses! Describing where they came from, what they were like, etc etc. I was in awe. Not only by what all she knew, which changed daily, but having waited tables ten years myself, I can’t imagine having to take that much time with a table, particularly on a busy Saturday night when in the weeds. Stress. Anyway… she described the cheeses from soft and lush to intense. The last cheese was a blue cheese that actually had mold on it. She said it was “only for people who love blue cheese and then maybe not.” I of course had to try. It may have had mold on it but was so incredible like young Oliver I asked for more. 

I’m not saying you need to use moldy blue cheese for this dressing! (Hey, it’s just penicillin, right?) But if you like blue cheese of any kind, this is the dressing for you. I’ve played with it for years and perfected it to what I love.  So I give you my dressing, as well as my favorite salad with the dressing.

Heaven.

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Blue Cheese Salad

THE BEST BLUE CHEESE DRESSING  Continue reading

Your Ultimate Green Salad

11 Aug

Oh my, do I love salad. Of all kinds. Cobb Salad, Antipasto Salad (coming soon), Cole Slaw, Greek Salad, Salad Nicoise, Panzanella (OMG), Tabbouleh, Caprese… I can’t get enough. And while my ‘last meal’ would probably include a Caesar Salad, ultimately my favorite salad is a green salad. Of a very specific kind.

Green Salad Ingredients

Green Salad ingredients

One reason I love green salad is that I love lettuce. Love. It. Basically, I’m a rabbit. Years ago I saw my dear friend Tanja eating lettuce out of a bag like potato chips and I thought, ‘Yep, that’s another reason why we are such good friends.” Crispy, crunchy heaven, that lettuce. The basis for all green salad.

The term green salad, however, can conjure an image of a pitiful scattering of withered lettuce served for free before something better arrives. As the late great comedian John Pinette said, “Salad is not food. Salad comes before food. Salad is a promissory note that food will soon arrive. If my brain sees a salad it says ‘Something good is going to happen soon, wait right here.'” This might be true at a low-rent diner but it misses the genius of an amazing green salad.
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Preserve Me A Lemon!

21 Jun

I have two bountiful lemon trees in my backyard. I love these trees and what they provide. While I use lemons most every day – in drinks, in marinades, in salad dressings, as a flavor enhancer in all kinds of dishes – I still get overrun with crazy lemons! As weird as it may seem in other parts of the world, when you live in Southern California, it gets hard to pawn off fruit. People show up to work with bags and bags of lemons, oranges, etc and usually everyone just yawns.

plums

Monday at work, from someone’s tree… these were amazing plums.

Given my lemon bounty, I started looking for ways to use the extra. I discovered my favorite a few years ago: Preserved Lemons. Preserving lemons is so easy, and the result so wonderful, there is always a big jar of preserved lemons in my fridge. Besides extending the life of the fruit, preserving lemons make the entire lemon edible. In fact, the rind becomes the best part to use, though everything in the jar, once preserved, is terrific for cooking. Preserved lemons keep nearly forever, so you don’t have to rush to use them, a wonderful perk. But use them you will, I assure you.

I’ve tried many methods for preserving lemons. The easiest I’ve tried, which is also the best, is from Patricia Wells, a wonderful woman about whom I wrote last year. I was able to spend a week with her in France a couple of years ago, a week that remains a highlight for me. During the trip I cooked once on Julia Child’s original stove from her home in France. No, seriously, I did.

I thought we were talking about lemons…

Use this method, it’s perfect. I usually double the recipe, given I am constantly overrun, but this will give you plenty to start. All you need is a pile of lemons (8-10), some course sea salt, and a container with a non-metal lid:

Preserved start

For the recipe and more info, click:

 

“Never, Ever, Ever….” Vol I

7 Apr

According to The Internet, which is never wrong, salad dressing probably kinda/sorta came into being about 2000 years ago when the lovely people of Babylonia began to use oil and vinegar to dress lettuce. I’m glad someone started the trend. See, I’m a rabbit: I not only love salad, I love just lettuce. All kinds of lettuce, every kind. I even love iceberg lettuce, such great texture, what a wonderful crunch. While I love eating all kinds of lettuce naked, I also love a good salad dressing. This leads to the first in a series subtly entitled “Never, ever, ever!”

Never, ever, ever buy salad dressing in a bottle. Ever.  

There’s only one reason to think you should buy salad dressing in a bottle, which is ease. Come on Tom, seriously. I don’t have all kinds of time. It’s so easy. I pick it up at the store, I crack open the bottle, I pour it on some lettuce, instant salad. 

Um, No.

With a little initial prep, almost the same amount of ease gives you a dressing that is much healthier than anything you can get in a bottle. So making it at home makes much more sense. Plus, it tastes infinitely better. Trust me, do this once and you won’t go back. You have to go to the store to buy the bottled dressing. Instead, while at the store, buy a few of products to have on hand for prep and you are ready, anytime, to make your own dressing. Eventually, you won’t even be able to use a bottled dressing as you’ll begin to taste the chemicals and processing. Making your own salad dressing, along with broth, an upcoming post, and tomato sauce, an upcoming post, are the easiest first steps to transforming your cooking, kitchen and eating habits. Plus, I’ll say it again, homemade dressing tastes so much better. You don’t have to love cooking or being in the kitchen to ease your way into your own dressing. And my homemade vinaigrette is, well, incredible. And versatile… it’s great on it’s own but you can also use it as the basis for a number of other dressings. It’s so easy. Here we go:

Click here for the how to!