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Archive for the ‘Sides’ Category

Hail Caesar!

A finished caesar in the mixer    One of my oldest and dearest recipes, assembled and adapted from a union of my Father’s and his Sous Chef, Bobby’s collection. This recipe has been tweaked and perfected, loused up and neglected, for decades. Here is the most recent incarnation.

 
3 egg yolks
1 package anchovies or anchovy paste
3 garlic cloves
Paste of anchovy,garlic, mustard,egg1 teaspoon dijon or other flavorful mustard
2 cups vegetable oil, olive oil may be used, but your dressing will taste like it.Slowly add oil to anchovy mixture
3 lemons, juiced and strained

     Puree first four ingredients well in food processor. It is helpful to mince the garlic before this step. We use the microplane. Once thoroughly pureed, transfer to a mixing bowl. This is actually easier done with a hand whip, but we’ve practice and use the tabletop mixer. Have the oil in a pitcher so it can be easily poured very slowly into the dressing base while vigorously whipping. This is called mounting the dressing and can be notoriously difficult. Remember to add the oil very slowly and constantly whip. You will be able to see the oil “mount” into the emulsion. If you add the oil too fast, it will begin to gather on top. If this happens stop adding oil and continue to whip. You will end up with a lovely mayonnaise. If the mayo gets too thick before you add all the oil, add a few drops of lemon juice.

If the dressing fails to mount, it is considered “broken.” This is just as it looks, a disaster. To fix it, in a new bowl combine 1/2 teaspoon mustard and 1 teaspoon mayonnaise (the white condiment from your fridge.) Slowly add the broken dressing to the new bowl. In effect you are mounting the mayo/mustard mix with the broken dressing. Good luck and Good Stuff!

Build a Caesar

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Carefully scooped out tomatoes with diced flesh in foreground

Stuffed and ready for the oven

Father roasted a leg of lamb with saffron and garlic for Easter dinner. It was fabulous! Mother, however, is a vegetarian. So, for dinner for her and as a side for us we made these fantastic stuffed tomatoes. Simple and quick, and from what I understand, even better the next day. Good Stuff!

 

 

Stuffed Vine Ripe Tomatoes

4 – 6 Medium vine ripe tomatoes

1/2 cup breadcrumbs

3/4 cup shredded cheese (we used parmesan and romano)

2 Tablespoons olive oil

4 cloves garlic chopped

1/2 medium onion chopped

1 Tablespoon chopped fresh parsley

1 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh oregano

pinch of chopped fresh rosemary and thyme

salt and pepper to taste

Sautee the garlic and onion in the olive oil until soft and set aside to cool. Cut about 1/2 inch from the top of the tomatoes, reserve for another use. Carefully scoop the interior flesh from each tomato leaving a solid 1/4 to 3/8 inch shell of tomato to stuff. Over a sieve, remove all the seeds and waters from the tomato flesh, strain out the juice and reserve for another use. Dice the flesh, use about one half for the stuffing and, you guessed it, reserve the rest for another use. Toss the diced tomato flesh with the breadcrumb, cheese, herbs, cooked onion and garlic. Season to taste. The stuffing should be on the dry side. If you desire, it may be moistened with some of the tomato waters. Stuff the tomato shells and arrange in a baking dish. Bake at 400 degreesfor 15 – 20 minutes, until the stuffing starts to brown. Allow to set for several minutes before plating and serve warm. Good Stuff!

Toasty loveliness fresh from the oven

 

Plated with roast lamb, kobucha squash, braised cavallonero, and potato lyonnaisse

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