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Parmesan-Dijon Vinaigrette Recipe

January 26th, 2015 by alice  Tags: , , | Print This Post Print This Post

Parmesan-Dijon Vinaigrette Recipe

INGREDIENTS

  1. 1/4-1/3cup gratedparmesan cheese
  2. 1tablespoon finely choppedshallotsor scallions
  3. 1tablespoondijon-style mustard(or to suit taste)
  4. salt and pepper
  5. 1tablespoon freshly-squeezedlemon juice
  6. 1tablespoonvinegar
  7. 3/4-1cupolive oilor vegetable oil
  8. 2garlic cloves (optional)

DIRECTIONS

  1. Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid.
  2. Store in the fridge.

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Artichokes Chilled With Champagne Vinaigrette Recipe

January 16th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Artichokes Chilled With Champagne Vinaigrette Recipe

INGREDIENTS

  1. 2largeartichokes
  2. 1lemon, cut in half
  3. 4garlic cloves, bruised
  4. 2teaspoonschampagne vinegar
  5. 2teaspoonsfresh lemon juice
  6. 1teaspoon finely choppedshallots
  7. 1/4teaspoon italian dryherb seasoning mix
  8. 1tablespoonextra virgin olive oil
  9. salt
  10. fresh ground black pepper

DIRECTIONS

  1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
  2. Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
  3. Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.)
  4. (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.)
  5. In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
  6. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
  7. Serve the artichokes with a martini glass with a bowl of vinagrette to dip the leaves inches.

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The Reluctant Gourmet’s Basic Mustard Vinaigrette Recipe

January 3rd, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1garlic clove, smashed
  2. 2tablespoonsbalsamic vinegar
  3. 1teaspoonDijon mustard
  4. 5-6tablespoonsoil(vegetable, corn, canola, olive or some combination)
  5. 1pinchdried parsley
  6. 1pinchdried thyme
  7. salt & freshly ground black pepper

DIRECTIONS

  1. Procedure: In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.

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Low Carb Blue Cheese Vinaigrette Recipe

January 3rd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2garlic cloves
  2. 1/4lb high qualityblue cheese, crumbled
  3. 3ounceswhite wineor garlic-flavored red wine vinegar
  4. 6ounces high qualityolive oil
  5. 1/2teaspoonkosher salt
  6. 1/4teaspoonfresh ground black pepper (optional)
  7. 2teaspoonsDijon mustard

DIRECTIONS

  1. Into a small bowl, crush garlic with a garlic press (you can also use crushed garlic for this — the taste will be milder, this is what we prefer).
  2. Add vinegar, salt and pepper.
  3. Whisk in olive oil.
  4. Add mustard and stir in blue cheese. Refrigerate 2 hours to let flavors blend.

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Potato and Green Bean Salad With Balsamic Vinaigrette Recipe

December 21st, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Potato and Green Bean Salad With Balsamic Vinaigrette Recipe

INGREDIENTS

  1. 2lbssmall red potatoes(cooked until tender)
  2. 1lb smallgreen beans, rinsed and stems trimmed(cooked until firm-tender)
  3. 1mediumsweet onion, coarsly chopped
  4. 1/4cupfresh basil leaves
  5. BALSAMIC VINAIGRETTE

  6. 1/4cupbalsamic vinegar
  7. 2 cloves choppedgarlic
  8. 2tablespoonsfresh lemon juice
  9. 1dashworcestershire sauce
  10. 1/2cupolive oil
  11. 2tablespoonsDijon mustard
  12. salt and pepper

DIRECTIONS

  1. In a large bowl, combine the potatoes, green beans, onion and basil.
  2. Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
  3. Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
  4. Season with salt and pepper to taste.
  5. Serve chilled or room temperature.

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