Mix together.
Pour into container.
This makes enough for several salads.
Whisk together the vinegar, salt, pepper, shallots, capers and mustard - whisking the mixture until the salt dissolves.
Add the oil in a slow steady stream, whisking constantly. Don't rush this - add the oil slowly.
The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.
For the herring salad, place the
Mix together and keep refrigerated for tossed salads.
Mix above ingredients and pour over:
Mix well in blender.
Use for tossed salads, chicken, etc. Store unused salad dressing in refrigerator.
o 3 quarts of water for the pasta. Add 1 tsp
2 bowls for very large salads, or 4 bowls for lighter salads). Top with
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Add the lavender infused vinegar to the mayonnaise, teaspoon by teaspoon until the desired flavour and taste has been achieved.
Serve in a pretty dish with fresh lavender as a garnish.
Great with salmon, most types of fish, seafood, salads and cold roast chicken and hams.
Combine all in a 3 quart saucepan and bring to a boil.
Reduce heat to a gentle simmer and skim.
Whole breasts take 15-18 minutes while boneless breasts take 7-10.
*Allow to cool in the liquid COMPLETELY.
Drain and dice the chicken to use in salads or pot pies.
Reserve poaching liquid as a stock.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Combine all ingredients together and pour over tossed salad.
ave oil for another use, like frying crouton for future salads, if desired
o the pan and saute for 1 minute.
Add the
ogether. Knead with dough hook for 5 minutes. Place dough in
own. Roast in the oven for 40-50 minutes, or until
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
Combine
vinegar,
sugar and salt in saucepan, stirring until sugar
dissolves.
Bring to a boil.
(If you desire, add ajinomoto when
liquid
becomes clear.) You can make a larger \"batch\" at a time and keep it on hand, making it handy to make sushi,
inari, maze-gohan, California roll, etc., frequently. The \"su\"
is
also very
good to make \"sunomono\" or for other salads.