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In The Kitchen – Box 1

May 20, 2010

Let’s recap what are in the boxes: Green 0nions, Winter Density lettuce, Salad Bowl Red lettuce, French Breakfast radishes, and wild strawberries.

Many of you will make a salad out of all this… so I’ll start with a good dressing recipe.  I showed this to some of you a couple of weeks ago, but now it’s in writing.

Herbed Buttermilk Dressing

1 ⅓ cups of a neutral oil like Canola Oil or Safflower

4 raw fresh egg yolks

¼ cup of Buttermilk (Cruz Farm makes the best buttermilk)

Juice of 1 lemon – maybe more to taste

1 Tsp. of Vinegar (Champagne, White Wine, White Balsamic, White, Cider … just avoid red or balsamic vinegars for this)

⅓ cup Chopped herbs of your choice (Tarragon, Chives and Thyme is a great combination but Basil would be nice… or Chervil and Mint – get creative!)

½ Tsp of Kosher Salt – maybe more to taste

Black Pepper to taste

Crack the Yolks into a blender and add the lemon juice, salt, pepper, and vinegar (all while blender is off).  Turn the blender on a low speed and keep a towel over the top.  While blending, drizzle in a few drops of the oil and wait a few seconds.  Now start drizzling in your oil in a very slow stream, occasionally stopping and letting the mixture blend.  You will see this “mayonnaise” form before your eyes.  The mixture will eventually thicken to the point where it won’t blend anymore.  At this point, add some buttermilk and give the mixture a little push with your spatula to get it going again.  Continue adding the buttermilk until it reaches the consistency you prefer for your dressing.  If you would prefer it as a dip AND a dressing, add less buttermilk and keep it thick.  When the consistency is reached, taste it.  If it needs salt, add it. If it needs pepper, add it… lemon juice… etc.  When your flavor is good, add your chopped herbs to the blender and blend once more.  Don’t leave it on too long unless you want your dressing to turn green.  Now you’re done.  Toss it with a salad or use it as a dip.  This is a basic recipe for a mayonnaise adapted for salad dressings.

For an easy Asian stir fry, here’s a classic combination that will taste like something you had a Chinese restaurant. 

Cut into strips whatever vegetables you’d like… peppers, onions, carrots, mushrooms, radishes… take your pick.  Next, cook some thinly sliced lean meat (pork, chicken, beef) that has been lightly coated in seasoned flour (salt, coriander, cumin, pepper, cayenne, etc…) in med/high heated canola oil.  When cooked (maybe 2 minutes) Set meat aside until the veggies are ready.  In a separate pan, heat up some olive oil and start the pan with ginger and dried red chiles (red pepper flakes if you don’t have whole chilis)– cook for 30 seconds then add your vegetables.  When the vegetables are cooked to your liking, add equal parts of Japanese Soy sauce and Sweet Soy Sauce along with a few drizzles of sesame oil.  This will be your sauce.  If it’s not thick enough you can add equal parts of a starch like corn starch or potato starch with water to thicken your sauce (this is called a slurry).  It won’t take much so start with 1 TBL of corn starch mixed with 1 TBL of water and stir this into your sauce.  When the sauce is to your liking, add your meat and toss with chopped green onions. 


One Comment leave one →
  1. Carly permalink
    May 22, 2010 9:48 am

    What a great dressing! Thanks for posting!

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