This recipe uses a great cheat for the anchovies, Worcestershire sauce. It's so simple to make, and no questionable egg yolks or tedious whipping to deter novice salad dressing makers.
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup Mayonnaise
2 Tablespoons milk
1 Tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
salt and pepper to taste
Blend first 4 ingredients. Whisk in milk (I totally just use a fork). Stir in remaining ingredients. Makes 1/2 cup of dressing. Enough for 4 big salads or 8 side salads.
My favorite is to top the dressed greens with chopped roasted almonds and more Parmesan cheese, add chicken to make it a meal, and chopped green onions for even more flavor.
Monday, December 31, 2012
Saturday, December 29, 2012
Poached Apples with Port Soaked Prunes and Spiced Syrup
In all my years of eating and cooking it is rare for me now to come across something that makes me close my eyes because it is so delicious. This dessert did. Although, not everyone at the table was as taken with this dessert, I didn't mind...more for me.
Granny Smith Apples, fist sized or larger
Prunes (I had to go to a natural foods market to get ones without preservatives)
1 cup of Sugar
1 quart of water
Port
1 Cinnamon stick (4 inches long)
2 whole Cloves
Put the Prunes in a small dish and cover with Port, microwave until simmering, let sit for 6 hours.
In a small pot, bring the sugar and water to a moderate boil. Peel and remove the core so that it leaves a small divot in the center of the apple (for the prune).
Boil halves of apples for 2-3 minutes, as many as will fit in the pot at a time. Do not let the apples get mushy. Remove and set aside, refrigerate. The poaching will keep them from browning.
Once all the apples are done, lower the heat on the syrup to a slow simmer, add cinnamon stick and cloves. Let reduce to 1 cup of liquid, check infrequently at first and more often later.
To serve: Place one apple half in dish, put prune in divot, ladle 1-2 Tablespoons syrup over apple.
Discard or drink port. 200 calories per serving.
We had plenty of spiced syrup leftover that I am excited to try on french toast or stirred into tea. Plus the reduction made my house smell fabulous for the whole day.
Granny Smith Apples, fist sized or larger
Prunes (I had to go to a natural foods market to get ones without preservatives)
1 cup of Sugar
1 quart of water
Port
1 Cinnamon stick (4 inches long)
2 whole Cloves
Put the Prunes in a small dish and cover with Port, microwave until simmering, let sit for 6 hours.
In a small pot, bring the sugar and water to a moderate boil. Peel and remove the core so that it leaves a small divot in the center of the apple (for the prune).
Boil halves of apples for 2-3 minutes, as many as will fit in the pot at a time. Do not let the apples get mushy. Remove and set aside, refrigerate. The poaching will keep them from browning.
Once all the apples are done, lower the heat on the syrup to a slow simmer, add cinnamon stick and cloves. Let reduce to 1 cup of liquid, check infrequently at first and more often later.
To serve: Place one apple half in dish, put prune in divot, ladle 1-2 Tablespoons syrup over apple.
Discard or drink port. 200 calories per serving.
We had plenty of spiced syrup leftover that I am excited to try on french toast or stirred into tea. Plus the reduction made my house smell fabulous for the whole day.
Friday, December 21, 2012
Red Cabbage and Blue Cheese Coleslaw
This really is as easy as it sounds.
2 lb head of red cabbage, outer leaves removed and rinsed well
1 cup good (like Marzetti's) Blue Cheese Dressing
Cut the head of cabbage lengthwise through the core. Cut each half in two. Remove the core. Cut the Cabbage short ways into small, thin strips.
Toss with the dressing, cover, and refrigerate. Let sit for at least four hours before serving.
UPDATE: This recipe works best if you shred the cabbage. Otherwise you'll need to add a bit of sugar to help break it down. And personally I wanted it saltier.
2 lb head of red cabbage, outer leaves removed and rinsed well
1 cup good (like Marzetti's) Blue Cheese Dressing
Cut the head of cabbage lengthwise through the core. Cut each half in two. Remove the core. Cut the Cabbage short ways into small, thin strips.
Toss with the dressing, cover, and refrigerate. Let sit for at least four hours before serving.
UPDATE: This recipe works best if you shred the cabbage. Otherwise you'll need to add a bit of sugar to help break it down. And personally I wanted it saltier.
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