Friday, July 8, 2011

Caesar Salad Dressing - What's a salad without a great dressing!

Caesar Salad Dressing
  • 1/2 small clove garlic
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon anchovy paste, or to taste (optional)
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons grated Asiago cheese
Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.

Wednesday, July 6, 2011

Adding Song

Okay, so right now it's Salad & Soup sans Song - we're figuring out how to add sound.  It's coming . . . I think!

Roasted Red Pepper Soup

 3 large red bell peppers
2 plum tomatoes, halved lengthwise
1 onion, quartered
3 large garlic cloves, peeled
1 tablespoon canola oil
1 (15 oz) can chicken broth
1 teaspoon balsamic vinegar
¾ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon heavy or whipping cream
¼ cup very thinly sliced basil, for garnish.

1.       Heat oven to 425 F.  Toss peppers, tomatoes, onion, and garlic with oil.  Spread on a broiler pan in a single layer.  Roast 30 minutes, until vegetables are tender and caramelized.
2.       Transfer vegetables to saucepan and add broth; bring to a simmer.  Cover and cook 10 minutes.  Remove peels.
3.       Transfer to a blender; add vinegar, salt, and pepper.  Puree on low for 30 seconds.  Increase speed to high;  puree until smooth.  Add cream and pulse just to blend.  Return to saucepan until just heated through.  Garnish with a small nest of basil in the center of soup, if desired, before serving.

Tuesday, July 5, 2011

Chris's Strawberry Salad

½ package of Baby Spinach
½ package of mixed greens
Handful of chopped Chives
1 pint of Strawberries
Fresh Dill to taste
Sliced Almonds
Goat Cheese
Potato Salad

Potato Salad - You can use store bought potato salad or you can make your own by boiling 6 boiling potatoes until fork tender but not mushy.  Cool them until they are easy to handle.  Peel potatoes and cut into bite size pieces.  Pour 1 - 2 tablespoons of red wine vinegar over potatoes and salt to taste.  Add 5-6 green onions chopped.  Add about ½ cup mayonnaise.  Add more salt and pepper if desired.  Put potato salad on the bottom and cover with lettuce.

1/3 cup olive oil
1/8 cup balsamic vinegar
1/8 cup red wine vinegar
2 cloves of garlic, crushed
1 dash fresh ground salt
1 dash fresh ground pepper
1 tablespoon honey
1 teaspoon Dijon mustard

Mix all ingredients in a sealed bottle, shake well and pour ¼ of mixture over lettuce.  Toss to cover then add the rest of the ingredients and then add the rest of the dressing.