While we are on the subject of rice, we should give a nod to orzo, which is NOT rice, but pasta. Orzo can substitute for rice in many recipes and it looks similar, like a fat version of rice. The cooking method is boiling, like pasta, not absorption; you will drain off the cooking liquid. […]
OK people. A little history quiz: Why is Ranch Dressing called Ranch Dressing and how long has it been around? Give up? Although this dressing seems ubiquitous, it has not been around that long. In the early 50’s when the Hensons began serving it at their dude ranch, Hidden Valley, in Santa Barbara, their customers […]
This is probably my very favorite of all creamy salad dressings. It’s a beautiful bright green…so summery. It goes gorgeously with seafood, I have used it as a dressing for potato salad along with capers, and of course on romaine and iceberg based salads. A blast from the past, certainly-in the 60’s it was a […]
Now to guy salad dressing because men do not live by vinaigrette alone! You know, the creamy stuff. Ranch. Blue cheese. Russian. All the dressings that negate the slimming notion of a salad in the first place. It’s a look…meaning nothing is wrong to eat-everything in moderation. And that sometimes you gotta have it-what are […]
Last time we learned how to make simple vinaigrette. Easy right? So today, we will learn what to do to take that vinaigrette and emulsify it. That is to add an ingredient (or ingredients) that make the oil and water passionate about each other! Emulsifier–a surface-active agent that facilitates the mixing of two or more […]
Salad dressings seem to be a mystery to many. I have noticed that there is many a cook, proud of their kitchen prowess, who plop a bottled salad dressing on the table next to a beautifully constructed salad. It’s a mystery to me why salad dressing is perceived as “too much trouble”. It especially makes […]
