Tuesday, October 31, 2006
This was supposed to be something else
The America’s Test Kitchen’s Family Cookbook Copyright 2006
¾ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion I used shallots
2 teaspoons Dijon mustard (optional)
½ teaspoons fresh oregano or ½ teaspoon dried oregano I added 1 1/2 teaspoons of dried (oops!)
½ garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
Shake all ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up tp 7 days; bring to room temperature, then shake vigorously to recombine before using.
I've really been enjoying a basic free-styled balsamic-canola oil- salt-pepper-honey dressing on our salads lately but I had shallots I needed to use for something. I bought them after seeing them at a decent price, and thinking they were an option in a recipe I had planned but they weren't.
I messed up and added too much oregano but since I had made the dressing ahead of time, the taste wasn't too strong by the time we ate it.
I had a couple of other posts lined up but I lost my head and completely forgot to load them into blogger last night. I hope I get a chance tonight because this morning I discovered that my dishwasher is not working and I have a ton of dishes to wash tonight. That dishwasher is only a couple of years old and I'm very PO'd right now. The old dishwasher was 20 years old and worked fine up until the end when it sprung a leak. I would have just had it repaired had I known how much better it was than a new dishwasher. This is what I don't understand - the old dishwasher never needed 'additives' (like Jet Dry) but the newer, supposedly advanced dishwasher, needs this stuff all of the time. Is this progress? I probably spend $50 a year on additives.
A Blast From The Past: Honey French Dressing from April 2006 - another simple dressing that we loved.
Question of the Day: How old is your oldest major appliance?