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Red Onion Vinaigrette Recipe

January 27th, 2015 by alice  Tags: , | Print This Post Print This Post

Red Onion Vinaigrette Recipe

INGREDIENTS

  1. 1/4cupvinegar
  2. 1/2cupsugar
  3. 1cupvegetable oil
  4. 1teaspoonsalt
  5. 1/2smallred onion, chopped
  6. 1teaspoondry mustard
  7. 2tablespoonswater

DIRECTIONS

  1. Combine all ingredients in a blender and blend on high speed intil smooth and thickened.
  2. Refrigerate for at least 1 hour before serving.

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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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