Posts Tagged ‘yogurt’

Comfort with assorted Asian ingredients can help to introduce a whole new horizon to your lunch and dinner tables. These days almost any ingredient you desire can be obtained at your local grocery or gourmet store. If you are so lucky as to have an Asian or West Indian grocery nearby, you will find much more attractive prices on these items. Good Stuff!

Black Bean Vinaigrette

We like to serve this with the season’s best tomatoes and sharp salad greens, like arugula or mizuna. The fermented black bean sauce is an emulsifier and readily binds this dressing.

1 Tablespoon minced ginger

1 teaspoon minced garlic

1 Tablespoon Mirin

1/4 cup oil (Olive oil can be used, but will impart an olive flavor. Grapeseed oil is flavor neutral.)

1/4 cup fermented black bean sauce

1 1/2 teaspoons rice wine vinegar

honey to taste

Combine all ingredients and sweeten with a light amount of honey to taste.


Yogurt Curry Dressing

This is a subtly curried dressing we use for chicken salad or with raw vegetables.

1 cup yogurt

2 Tablespoons rice wine vinegar

1/2 teaspoon fresh squeezed lime juice

2 t toasted curry powder ( toast over low heat in a nonstick pan and allow to cool completely. )

2 Tablespoons Mirin

1 Tablespoon honey

Combine all and reserve refrigerated for several hours before use.


Here, also, are two complete salads using Asian ingredients.

Ginger-Carrot salad

1 pound carrots, shredded or julienned

1 clove garlic, minced

2 Tablespoons rice wine vinegar

1 cup chopped cilantro

1/2 cup vegetable oil

1/2 Tablespoon sesame oil

1/2 cup carrot juice

1 teaspoon ginger juice ( puree ginger in a press or processor and squeeze through a cloth.)

1/2 teaspoon soy sauce

1/2 teaspoon hot sauce

Reserve carrots. Combine rest of ingredients, add to carrots and refrigerate for at least a half hour before service.


Sesame noodles

This dressing keeps, and improves, for more than a week. Dress your noodles as you wish and save any remaining dressing for another meal. Spaghetti works for this salad, but we try to use udon noodles.

1/2 cup tahini

1/4 cup peanut butter ( optional to accommodate peanut allergies.)

2 cloves chopped garlic

1 Tablespoon chopped ginger

1/2 teaspoon minced lemongrass

5 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons honey

1 teaspoon hot sauce

Combine all in food processor and puree well. Refrigerate well before use. Apply to chilled, slightly oiled, cooked noodles for best results. Garnish with julienne spring onions, red bell pepper, black sesame, and/or peanuts. Good Stuff!


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Assembled ingredients

Grated fresh Horseradish root

Perfect condiment for roast beef. Assure all your ingredients are cold. Combine in a nonreactive bowl –

1 cup fresh grated horseradish root(around 1/2 pound)

1 cup wholefat yogurt

1/2 cup mayonnaise

1 teaspoon worcestershire sauce

1 teaspoon hot sauce(or to taste)

salt and pepper

Optional squeeze of lemon juice

Make this sauce at least a day ahead of time. Allow all flavors to steep well. Serve cold. Good Stuff!

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