Orange Cumin Vinaigrette featuring the Old "Make-n-Shake" Salad Dressing Method
After learning how to spell “vinaigrette,” which I’m still working on to this day, we were set up with bowls and whisks, and shown how to properly achieve the celebrated emulsification. The chefs demonstrated that by slowly dripping oil into vinegar while whisking like crazy, one could magically bond the two elements together.
It took quite a while, and despite a burning shoulder, and cramping forearm, the method did work beautifully. The dressing was perfectly emulsified, and stayed that way. I was impressed. Of course, the next day they showed us how to do the same thing in a blender in 10 seconds, which really annoyed everybody. Why not show us the easy way first?
Well, little did I know there was even an easier way, than the easier way. That’s right, I’m talking about the old “make-n-shake” salad dressing method. By simply shaking vigorously in a small jar, you can create a temporary emulsification that should stay blended more than long enough to dress a salad.
Now let’s be clear, this method should only be used if you are going to eat your salad right away. The good news is, this accounts for roughly 95% of salad-related scenarios. For the rest of the time, when you need the dressing to stay perfectly blended for hours, like on a buffet, you should use the classic method instead.
Anyway, I'd promised to show you the very tasty orange and cumin vinaigrette that we used on our raw kale salad, and I figured it was the perfect excuse to demo this simple salad dressing trick. I hope you give it a try soon. Enjoy!
Ingredients (makes about 3/4 cup):
1 rounded teaspoon Dijon mustard
1 rounded teaspoon orange zest
1 tsp cumin, or to taste
1/4 tsp red pepper flakes, or to taste
1 tbsp fresh orange juice
1/4 cup rice vinegar (or white wine or sherry vinegar)
1/3 cup olive oil, or to taste
Crème Caramel – Maybe the Best Dessert Ever
If my plea for you to use crème fraiche goes unheeded, yes, heavy cream will work here, but the subtle tang and nuttiness you get from the fermented cream takes this to places the regular stuff just can’t. It also seems to add some extra smoothness to the texture, and make no mistake; the mouthfeel with this classic is just as critical as the flavor.
You also have the freedom to change the size and shape of your ramekins. Whether you use fewer, larger ones, or a larger number of smaller-sized ramekins, the procedure will work exactly the same. Of course, you’ll have to adjust the cooking times, but the “just set” doneness test will be your ultimate guide. I hope you give these classic treats a try soon. Enjoy!
Ingredients for 4 (6.5 oz) Crème Caramels:
*Scant 1/2 cup sugar, melted over medium heat until a dark caramel forms (just a tad less than a full half cup)
1 large egg
3 large egg yolks
1/4 tsp salt
1/4 cup sugar
1 tsp vanilla
1/2 tsp Grand Marnier
1/2 cup crème fraiche
Happy Friday Fish Sauce
Both go well with crispy, deep-fried seafood, but for more delicate preparations, may I suggest this lovely Tarragon Walnut Brown Butter Sauce we posted back in 2009. I just love this simple sauce, and it couldn'tbe easier. If you haven’t already, I hope you give it a try soon. Enjoy!
Follow this link to read the original post, and get the ingredient amounts.
30 Minute Midwestern Pork Stew with Vegetables
The unseasonably cool weather has me back in a comfort food mood. Meat and potatoes are exactly what I am looking for. But not just any meat and potatoes. How about a thick and rich pork stew? As per usual I have about 30 minutes to get dinner on the table.
Click here for Recipe»
30Minutes
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Beer
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Midwestern
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OnePotMeal
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Pork
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Soups-Stews
Cream of Asparagus Soup - For the Love of Spring
Don’t get me wrong, I love the fresh spears, and have posted many recipes featuring them, but for pure asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make sure your onions are fully cooked before adding the asparagus, and other than not over-cooking it, there’s not a lot that can go wrong.
Testing the vegetable’s doneness by pressing them against the side of the pot should eliminate any guesswork, but if unsure, err on the side of slightly under vs. slightly over cooked. The other decision you’ll have to make is whether to strain or not. I recommend it, but totally understand if you don’t. The soup is great as is, but straining out the woodier fibers does give it a finer, more velvety texture.
Of course, the float of Parmesan and lemon cream on top is optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green goodness. I hope you fall in love with this soup soon. Enjoy!
Ingredients for about 1 1/2 quarts of soup:
2 tbsp butter
1 diced onion
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly ground black pepper to taste
pinch of nutmeg (I forgot to mention in video, but just add with other spices!)
1/2 cup of heavy cream
For the cream topping:
1/4 cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest
Appetizer
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Soups
,
Vegetables
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