Category Archives: Dressings

dijon-garlic, tangerine dressing, Asian toasted sesame oil dressing

CT Style in The Bender Kitchen with Summertime Recipes!

CT Style in The Bender Kitchen with Summertime Recipes!

 

 

 

 

Back on CT Style in The Bender Kitchen with Ryan Kristafer and Teresa Dufour this past Thursday morning!  I feel so fortunate to be working with such a wonderful group of people at WTNH Channel 8 who make it so fun to share The Traveling Epicurean recipes with all of you.

My goal for this segment was to show you a couple of creative and really delicious ideas for all your summertime produce. Panzanella and Berries in Dreamy Cream came to mind.

One of the wonderful things about making these dishes is the abundance and variety you have to choose from at the farmers markets in the summer. The incredible flavors in this Panzanella recipe go without saying. All the aroma’s from the fresh herbs, basil, parsley, thyme & oregano to the fresh vegetables like the heirloom tomatoes, garlic, cucumbers, red onions really get you salavating. The creaminess from the fresh mozzarella and the crunchy from the homemade croutons balance it all out.

As for the Berries in Dreamy Cream, you can whip this one up in a matter of minutes as well. I’ve been making this sauce for over 20 years and always get the same delightful response from guests after their first bite. You would never think that melting Fluff and cream cheese together could make such a delectable sauce on fresh berries. It’s a sensation you have to treat your self to and then you’ll know what I’m talking about.

For other scrumptious, easy go to summertime dishes you’ve got to check out my Salsa 101, Best Guacamole Ever, Zucchini Spaghetti,  Fresh Grarden Tomato Sauce or Roasted Garlic & Cannelini Bean Dip ! ENJOY!

CT Style in The Bender Kitchen with Teresa & Ryan Making Manicotti!

CT Style in The Bender Kitchen with Teresa & Ryan Making Manicotti!

With Easter right around the corner I was excited to be back on CT Style in The Bender Kitchen with Ryan and Teresa so I could share with you my family’s secret recipe for homemade manicotti. These delicate pasta crepes are the lightest manicotti you’ll ever have. They are oozing with mozzarella, covered in tomato-basil sauce and topped with grated Pecorino Romano cheese and are sure to turn heads at the dinner table!

Italian tradition always includes a yummy side dish to go along with the ham, leg of lamb, turkey, salmon or tenderlion like manicotti, lasagna, eggplant rollatini or parmesan. Comfort food bringing it all together, an Italian side dish makes such a nice compliment to what ever meat or fish you choose.

This homemade manicotti recipe is a poured crepe-like batter and in my opinion it’s a whole lot easier then making a tradition rolled out pasta. Making the pasta crepe is like making pancakes or French crepes. On my manicotti recipe page I show you detailed pictures of how to make them. The YouTube “Manicotti Show” that’s embeded there also includes very detailed instruction on how to make these walking you thru each step making it very easy for you to follow and learn.

I love cooking for everyone on the CT Style set who seemed to love the manicotti because there weren’t any left over…makes the chef very happy! The lettuce wedges with Roasted Blue Cheese & Buttermilk Dressing (stay tuned for an up and coming show on that one) and crumbled bacon were a big hit too and lets not forget those Chewy Chocolate Chip Cookies! 

Once you introduce these delectable homemade manicotti into your family’s holiday dinner you’ll find it becoming part of your tradition too! Other wonderful side dishes you could add into your dinner, my Creamed Onions, Steak House Creamed Spinach or zucchini torta! Don’t forget about Ricotta Pie or Greek Baklava both crowd pleasers at parties! Enjoy and Happy Holidays! 🙂

 

 

 

 

 

 

“Big Game” Party Food on CT STYLE!

“Big Game” Party Food on CT STYLE!

With Teresa Dufour & Ryan Kristafer on CT STYLE Set

Showing you some fun and refreshing foods to make for your “Big Game” or Super Bowl party was the first thing that came to mind when I was deciding what to cook on “CT Style” this week. I went with my Crab Cake Balls with Homemade Thousand Island Dressing, Mango Salsa, and Honey Dripping Greek Baklava because they are all scrumptious make ahead dishes! The key words here being “make ahead” are a huge deal when throwing a party because it helps to take the pressure off, let’s you enjoy your guests and maybe have time to whip up some specailty cocktails like yummy Metaxa Mojito’s!

Metaxa Mojito’s

The crab cake balls are actually from my crab cake recipe. We are just forming the crab into 1 1/2″ balls instead of disc’s. It’s a no nonsense kind of recipe without all the vegetable fillers. Chunks of crab, some seasoning and a few binder ingredients is all that make up this appetizer. Letting the crab cake balls set in the frig for a couple hours or even overnight let’s those flavors meld and the shape to really form making it easy to sauté. Then you briefly sauté them in a little butter and olive oil until golden and crispy on the outside.

The Bender Kitchen

You saw how easy it was to make my homemade thousand island when I had Teresa whisk together all the ingredients in just a few seconds. The secret ingredient in my dressing is adding in creamy horseradish to compliment the crab, like a “crab Louie”!

Make sure to buy a few mangoes a week before game day so they have time to ripen fully on your kitchen counter and they will make an amazing mango salsa. While you are at it check out the avocado’s to see how ripe they are and you may want to pick up a couple of those to leave on the counter as well.

Selfie Ritual w/Benny – CT Style Camera Man

As for the authentic Honey Dripping Greek Baklava recipe that comes from my good friend Maria, it’s to die for! It make’s the perfect party dessert cause you cut them up into little triangles…it’s always a crowd pleaser and again you if make it the day before it’s ideal!

I know you’ll have as much fun making these party dishes as I did with Ryan Kristafer and Teresa Dufour on CT Style! Just click on the link above and it will take you to the exact recipe page’s! Enjoy and I hope your team wins!

 

 

Gourmet Caesar Salad

Gourmet Caesar Salad

Caesar salads are probably one of my favorite salads of all time. So many wonderful flavors and textures in this combination from the crunchy garlic croutons (shown below) to the sharpness of the Reggiano Parmesano shaved on top. Then there’s a creaminess with the grated Parmesan and dijon in the actual dressing itself and a tang from the lemon and Dijon. Let’s not forget about that savory flavor in the undertones that you just can’t put your finger on with the anchovy paste and Worcestershire sauce. This Caesar salad is a winner all around!

You will really like how perfectly simple this recipe is and how you can totally make the croutons ahead of time, even weeks ahead. One of the reasons I love this recipe is the make ahead concept which makes our busy lives more enjoyable. You can make my homemade garlic croutons weeks ahead and keep them fresh in a Ziploc baggie in the freezer. Then make my gourmet Caesar salad dressing the morning of your event  storing it in a container in the refrigerator until needed. Last but not least the romaine, which you can clean and cut up the night before storing that in a Ziploc baggie while taking the air out ensuring the freshness as I show you in my VIDEO. Cutting up the romaine into 1/2″ strips is key to serving this at a party or picnic making it easy to eat  and eliminating the need for unnecessary utensils.

Now there’s the whole dilemma on whether or not to use a raw egg yolk. If I am having a small group of foodie friends over I would definitely add in a raw egg yolk to my Caesar salad dressing because it makes it that much more decadent. If you have never tried it with a farm fresh or organic egg yolk yet you should definitely treat yourself! When I do use an egg yolk I drizzle in the full half cup of olive oil and also add in an extra tablespoon or two of rice wine vinegar and lemon juice . Adding in a tablespoon extra of each will give it a nice balance. It’s basically to get the desired thickness you want because that added yolk offers up an extra thick and creaminess to the dressing this way you thin it out a pinch. For the most part when I make this gourmet Caesar salad for parties and picnics where I’m not sure if there will be someone there with an allergy I play it safe and omit the raw egg. And NO, I am not worried about salmonella with the raw egg because I only use farm fresh eggs directly from the farm or organic brown eggs from the food market. The ONLY time I would buy bulk white eggs from the store is when we are boiling and dyeing eggs for a holiday like Easter. You have to be picky about your ingredients, even the eggs are very important.

A large shallow dish like the one I have in the photos and in my video show is a great investment for salads like this. I have found many gorgeous platters and bowls like this at very economical prices at stores like Home Goods and TJ Max…you should definitely check out those deals! When I have many friends over for dinner I often serve the Caesar salad in that large shallow bowl and if it’s a more intimate dinner party I even plate up individual size portions which also make for a pretty presentation. 

Not only can this bold full flavored salad hold up on its own as an appetizer but you can certainly pear it up with some crab cakeslazy mans lasagna, lobster mac & cheese, or some pulled beef taco’s and ending with chocolate eclairs would just put it over the top!

DSCN45211-300x225

IMG_5742

lobmac

IMG_3234

IMG_6379

 

 

 

CAESAR SALAD DRESSING 

DSCN4562DSCN4564DSCN4563

 

 

DSCN4565
DSCN4568        DSCN4543      DSCN4554DSCN4555     DSCN4561DSCN4572DSCN4575

 

 

 

 

 

 

 

 

 

 

 

 

CAESAR SALAD DRESSING RECIPE:

  • 1 large/2 medium cloves of garlic put thru garlic press
  • 1 egg yolk farm fresh or organic brown eggs ONLY – EGG YOLK OPTIONAL
  • 1 Tbsp Dijon – Grey Poupon or Maille
  • 1 Tsp anchovie paste
  • 1/2 tsp salt
  • 1/4 tsp fine blk pepper
  • 2 dashes of Worcestershire sauce
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp rice wine vinegar “seasoned” (this comes original or seasoned …I prefer seasoned)
  • between 1/3 – 1/2 cup good olive oil
  • 1/4-1/3 cup grated Reggiano Parmesan
  • 2 good dashes of your favorite hot sauce (I use Siracha in this recipe)

DIRECTIONS for the CAESAR DRESSING:

  1. In a medium bowl add garlic thru press, anchovie paste, salt, pepper and Dijon
  2. Mash these items together with  the back of a spoon to combine and form a paste in a wooden bowl
  3. Transfer paste to a large glass bowl
  4. Add in 2 dashes of Worcestershire sauce, dash of Siracha and rice wine vinegar/ lemon juice mixture
  5. Separate egg yolk from white and add to glass bowl (EGG YOLK OPTIONAL) and whisk immediately
  6. Then very slowly whisk in olive oil so it emulsifies JUST DRIZZLE IN DROPS AT A TIME or IT WILL NOT EMULSIFY and you will have to start over
  7. NOTE: Adding in the egg yolk makes it super easy to emulsify the dressing
  8. Lastly, whisk in 1/3 grated Reggiano Parmesan
  9. Put the dressing into a canning jar for ease and pop it into the frig til you are ready to use
  10. Be sure to take out 30 minutes before you use the dressing so it can come to room temperature
  11. Will be good for a few days in the frig

DIRECTIONS- for Assembling the Caesar Salad:

  1. Cut ends off of romaine hearts then cut them in half length wise
  2. Wash and spin leaves
  3. Lay the leaves down on paper towels to catch any additional moisture
  4. Put 3 or 4 pieces at a time layered on top of one another and slice into 1/2″ strips which make it ideal for a party so there no need for a knife
  5. Here you can put the cut romaine pieces into large freezer Ziploc baggies and into the frig til you are ready to assemble the Caesar salad OR
  6. Put into a large shallow bowl, add dressing, and toss
  7. Top with shredded Parmesan and Italian garlic croutons (shown below) and mangia-mangia!

Garlic Croutons

DSCN4535DSCN4536DSCN4537DSCN4538DSCN4540DSCN4541DSCN4542DSCN4543DSCN4551DSCN4552DSCN4554DSCN4572DSCN4549

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS FOR GARLIC CROUTONS: Makes 12 -13 cups of Croutons – 1 Ex-Lg Ziploc Freezer Baggie of Croutons:

  • 1- 1 1/2  large loafs of good Italian bead (14-15 cups croutons-use 1/2 stick butter and 3 tbsp olive oil if you have 10 cup of bread cubes)
    • 4 large garlic cloves put thru garlic press
    • 1/4 cup olive oil
    • 3/4 stick butter (salted) melted
    • 4 tsp garlic granules (not powder) – Sprinkle 2 tsp per cookie tray
    • 1 tsp salt
    • A couple dashes of your favorite hot sauce Siracha -you can find this with the other hot sauces at the super market
    • 2 cookie trays

DIRECTIONS FOR GARLIC CROUTONS:

  1. Pre-heat oven to 400º
  2. Slice bread into 3/4″ slices length wise
  3. Then slice into 3/4″ squares, you don’t want them to be perfect – that’s what’s lovely about hand made croutons they don’t look like they came from a box
  4. Melt 3/4 stick of butter
  5. In a large mixing bowl add 1/4 cup olive oil, 3/4 stick melted butter, 4 garlic cloves thru garlic press, 1 Tsp salt, and whisk  to mix
  6. Divide this mixture into two and pour onto the 2 cookie trays spreading them evenly all over the tray
  7. Divide up Italian bread cubes into 2 and put onto the 2 cookie trays right on the olive oil mixture
  8. Stir the cut up bread cubes all around the cookie tray to evenly coat and soak up all of the olive oil mixture. I use a pastry scraper (see photo) to do this…a tool which I use a lot!
  9. NOW sprinkle 2 Tsp of garlic granules on each of the cookie trays filled with Italian garlic croutons
  10. Put into the oven for 12 minutes til golden
  11. IMPORTANT – they go quickly at the end so you really need to watch them so they don’t burn
  12. Let the Italian garlic croutons cool before putting them into a Freezer Ziploc baggie
  13. I usually keep them on the counter for a few days then throw them into the freezer to store and keep fresh

Homemade Blue Cheese Dressing

Homemade Blue Cheese Dressing


BLUEI can’t think of anything more annoying then being out at a restaurant where they serve up a beautiful mescaline salad or heirloom tomatoes with blue cheese dressing from a bottle! My homemade gourmet blue cheese dressing recipe is gosh darn easy to make and all done in the food processor!

I have been making this homemade blue cheese dressing for over 20 years and it’s one of my favorite recipes. I love all blues whether they are pungent, and or creamy from Stilton, to Maytag, Danish, and Gorgonzola, and to die for sweet and creamy Cambozola. Last but not least is my Italian Gorgonzola Dolce which I make an incredible pasta sauce with (that’s not really “last” …the list of great blues goes on and on). Not to stray from the homemade blue cheese dressing recipe but you really ought to check out my gourmet Gorganzola Dolce Cream Sauce & Fresh Thyme that I serve on pasta or gnocchi featured on May 15, 2014 which you can make in 5 minutes blind folded!

The Chart House Restaurant makes one of my favorite blue cheese dressings and that’s where my recipe was hatched from. Of course, I changed up amounts, procedures and ingredients adding in several others until I got the taste I wanted and this is how I have been making it for over 20 years. My homemade blue cheese dressing is slightly chunky, on the creamier side where you sprinkle extra crumbled blue to the top of your salad at the end. The consistency is really a matter of personal preference. You can actually make it as smooth or chunky as you want by “pulsing” only when blending the ingredients in the food processor. You can also pulse til smooth in the food processor, then throw in a handful of crumbled blue and finish with a gentle mix using a spatula… it’s your prerogative to change it up how you see fit. I offer up the great list of ingredients and now you can be creative on texture!

buffdipI always make this dressing when I make my chicken wings or when I buy blue for my Buffalo Chicken Dip that’s always the first appetizer gone at my parties! Serving the blue cheese dressing up with the chicken wings and all of my favorite veggies on the side you can’t go wrong. Another great dinner idea would be layering grilled beef or chicken fillets, a couple of thickly sliced heirloom tomatoes, a drizzle of my homemade blue cheese dressing and a sprinkle of crumbled blue with crispy chunks of bacon on top of that … hot diggety! When you see how easy and crazy good this blue cheese dressing is you will never be happy with bottle again!

icemohitoYou may want to add in some other yummy appetizers like Homemade Salsa, or Spanakopita with Metaxa Mojito’s, and for an entré try Homemade Potato-Ricotta Gnocchi, easier than you think to make! You certainly shouldn’t forget dessert of Honey-Dripping Baklava or Death by Chocolate Meringue Pie! 🙂

IMG_7479

cookedspan

IMG_7868

IMG_7568

chcomerg

 

 

 

020

023024

 

 

031036

038

 

 

 

INGREDIENTS:

  • 2/3 cup (1/2 cup if you like a milder flavor) of Danish, Maytag, Stilton or what ever your favorite crumbling blue may be
  • PLUS 1/3 cup blue cheese extra for sprinkling on top of dressing when you plate the salads
  • NOTE: Should have beautiful blue veining in the blue cheese and Maytag and Stilton are not as crumbly as Danish so you will probably have to cut up with a knife instead of breaking it up with your hands
  • 1 cup Helman’s Mayonaise (I ONLY use Helman’s)
  • 1 cup sour cream
  • 1 tbsp olive oil
  • 1 tbsp “seasoned” rice wine vinegar
  • 1 tsp champagne vinegar
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Siracha (Asian hot sauce you can find at local Stop & Shop with all “hot Sauces”)
  • 1/2 tsp Colemans Dry Mustard
  • 1/4 tsp salt
  • 1/4 tsp finely ground pepper
  • 1 Recipe Buffalo Chicken Dip

DIRECTIONS:

  1. Put all above ingredients into food processor EXCEPT 1/3 CUP OF BLUE and pulse slowly for 15 seconds until you get the desired smoothness…You may want to take off the top and get a better peak (you are saving that extra 1/3 cup of blue cheese to crumble on top when plating)
  2. You can also pulse til smooth, pour the dressing into a large bowl, toss in a handful of crumbled blue (that 1/3 cup) and mix in gently with a spatula and voilà!
  3. Dress salad or vegetables and sprinkle with extra crumbled blue on top… Enjoy!

After all this cheesiness  you may want to try my Perfectly Chocolate” Hershey Cakes, my chocolate crackle cookies, or chocolate pecan pie! YUM!

IMG_2793

IMG_3663

wholepiepecan

 

 

 

Cold Asparagus-Ginger Salad

Cold Asparagus-Ginger Salad

Wow…this cold asparagus-ginger salad is such a God send in the busy spring and summer days when you want something refreshing, super flavorful and a total make ahead dish so you can focus on having fun with your family and friends. The longer this sits in the frig the better the flavors get so make this the night before and that will be one less thing to do when you have to grill the Asian salmon, skirts steaks, or sautéed chicken breasts with a roasted garlic & cannellini purée, or perfectly mashed potatoes with red onion. The dressing with the asparagus is really my go to Asian dressing that I use for many dishes and you should add this to your repertoire also. With the toasted sesame seeds you should always toast more then you need and keep them in a jar or Ziploc because for such a simple task it adds a lovely nutty flavor to any dish.

iphone pictures 603iphone pictures 605iphone pictures 608

 

 

iphone pictures 612

iphone pictures 615

iphone pictures 619

 

 

 

iphone pictures 532

iphone pictures 534

iphone pictures 540

 

 

 

 

iphone pictures 544

iphone pictures 546

iphone pictures 1871

 

 

 

 

iphone pictures 1895

iphone pictures 1874

iphone pictures 1879

 

 

 

iphone pictures 1876iphone pictures 634iphone pictures 1890

 

 

 

 

 

 

Ingredients: Makes enough for 6 people

  • 2 lbs. fresh asparagus
  • 1/4 cup toasted sesame seeds
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp good olive oil
  • 2 Tbsp rice wine vinegar “seasoned” (I get the seasoned)
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp Tamari (a dark brewed soy sauce…you can just use 2 Tbsp of reduced sodium soy if you don’t have this on hand but it’s a delicious item to add to your cabinet)
  • 1 Tbsp fresh grated ginger
  • 1 Tsp sugar
  • juice from 1/2 lime

Directions:

  1. Toast sesame seeds on medium heat in a small pan shaking the pan periodically back and forth
  2. This happens quickly once they heat up…it will only take about 3-4 minutes so it’s best not to leave the pan or the stove so they turn golden evenly
  3. Once the sesame seeds are golden remove from the pan, place in a ramekin and set aside
  4. In a large bowl mix together soy, toasted sesame oil, rice wine vinegar, lime juice, olive oil, fresh grated ginger with a microplaner, sugar and 1 Tbsp toasted sesame seeds and set dressing aside
  5. Bend asparagus to find the proper “break” point then cut the ends off to even them up
  6. Put asparagus in cold salted water and bring to a simmer
  7. Cook til tender but NOT mushy
  8. Drain and give them ice bath to shock …don’t need to make them cold just want to shock to retain vibrant color
  9. Dry off asparagus on a paper towel and place on a serving platter
  10. Cut dried asparagus into 4 pieces and add to dressing bowl, toss and pop into the frig to marinate the flavors for 1 hour to overnight
  11. Serve with your favorite protein and sprinkle a dusting of toasted sesame seeds on top

 

 

Asian Shrimp & Rice Noodle Salad

Asian Shrimp & Rice Noodle Salad

This Asian Shrimp & Noodle Salad is best when you make it the night before so all these wonderful herbs and oils can marinate the rice noodles and shrimp. Granted, sometimes it just can’t be helped because the flavors are so bright and delicious no one can wait for the next day. This recipe originated from my good friend Karen who is a true foodie! I of course have tweaked the ingredients as I do with most recipes. I used rice noodles making it gluten friendly instead of pasta which you can use as well…I love it with pasta also but I feel that using the rice noodles makes this a lighter dish. I have also added in carrots using a lemon zester which makes spaghetti like strands and I love what the color does for the dish not to mention orange is my favorite color…can you tell? When you buy the carrots be sure to buy the loose carrots with the greens still intact because they are so much sweeter then the packaged ones especially for something like this where they play one of the main characters to the story.

You can pretty much buy rice noodles anywhere but I have to tell you one of my favorite Asian markets is Hong Kong Grocery at 71 Whitney Ave., New Haven, CT. It’s on the corner of Trumble St. & Whitney Ave. and they have a Dim Sum Restaurant next door. You can get all your rice noodles, rice paper, rice wine vinegar, soy’s, a good size bag of sesame seeds and much more at the street level. Down stairs you will find the freshest, juiciest ginger you will ever have and the same for their daikon radish and garlic bulbs. I also buy some very durable and adorable Asian bowls there. It’s a great find and you should really try to stop in when you get the chance. This Asian shrimp and noodle salad would go great with some chocolate-avocado mousse, or Pavlova with fresh pineapple & berries for dessert!

iphone pictures 1385iphone pictures 1386iphone pictures 1391

 

 

 

 

iphone pictures 603

iphone pictures 605iphone pictures 608

 

 

 

iphone pictures 1388

iphone pictures 1416

iphone pictures 1393

 

 

 

 

iphone pictures 1394

iphone pictures 1399

iphone pictures 1398

 

 

 

 

iphone pictures 1402

iphone pictures 1417

iphone pictures 1414

 

 

 

 

Ingredients – Serves 6-8 lunch or dinners:

  • 3/4 lb. rice noodles (linguine fini or fettuccine…I used a fettuccine size width in the pictures)
  • 1-1 1/2 lb. medium size peeled and deveined shrimp or cooked shrimp
  • 3/4 cup reduced sodium soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup “seasoned” rice wine vinegar
  • 1/4 cup oilve oil
  • juice from 1/2 lime
  • 2 Tbsp fresh grated ginger
  • 1 bunch sliced scallions (save 1/4 cup for garnish)
  • 5 medium-small size loose carrots (don’t use the packaged ones)
  • 1 cup cilantro (2/3 for dressing, 1/3 for garnish)
  • 2 Tbsp sugar
  • 1/4 Tsp pepper
  • 3 Tbsp toasted sesame seeds
  • 1/2 Tsp Tabacsco or Siracha (a hot chili sauce sold right next to the Tabasco at the store) this of course if optional

Directions:

  1. If you have uncooked shrimp put into a medium pan with cold water, bring to a boil, turn down heat and simmer for 1 minute
  2. Drain the shrimp and run cold water over them or put into an ice bath, dry with paper towels and set aside
  3. Toast sesame seeds on medium heat in a small pan shaking the pan periodically back and forth
  4. This happens quickly once they heat up…it will only take about 3-4 minutes so it’s best not to leave the pan or the stove
  5. Once the sesame seeds are golden remove from the pan, place in a ramekin and set aside
  6. Peel and grate the carrots with a lemon zester and set aside
  7. Bring a large pan of water and 2 Tbsp salt to a boil and add 3/4 lb of rice noodles (or Pasta)
  8. Boil for 7 minutes and the drain and rinse with cold water
  9. In a large bowl add soy, toasted sesame oil, rice wine vinegar, lime juice, olive oil, ginger, scallions, cilantro, salt & pepper, Tabasco, 2 Tbsp toasted sesame seeds, shrimp, rice noodles and carrots and toss…so basically add everything together and toss till blended
  10. Put into the frig for at least 2 hours, preferably over night
  11. Serve in bowls and top with cilantro, scallion slices and a sprinkle of sesame seeds..YUM!


Asparagus Salad with Yummy Dijon-Garlic Dressing

Aspagus Salad with Yummy Dijon-Garlic Dressing

OK, you may be saying “why is she using the word yummy in the title”? Well, you may just find yourself wanting to lick the bowl after the asparagus (or salad) is gone with this dressing! Yes, this is my go to dressing because it’s done in a matter of minutes…no fuss and very delicious.  I love both big name Dijon’s out there but if I were to have a favorite I would choose Maile because of it’s very delicate flavor.  Both Grey Poupon and Maile have a full time residence in my frig.  This dressing creation is mine but the inspiration and idea behind grating the egg comes from our good friend Jim who was a saucier chef. You will see too how grating an egg just brings it all together giving this dish a little extra creaminess along with the flavor of the earthy asparagus. It all works so well together! This could be a side dish or you could serve this with hors d’ oeuvres like baked coconut shrimp, zucchini torta, crostinis with fresh mozzarella, pesto and roasted tomato and roasted chick peas.

iphone pictures 601iphone pictures 530iphone pictures 532

 

 

 

iphone pictures 534

iphone pictures 540

iphone pictures 544

 

 

 

 

 

iphone pictures 546iphone pictures 1345iphone pictures 1347

 

 

 

iphone pictures 1338

iphone pictures 1339

iphone pictures 1340

 

 

 

 

iphone pictures 1341

iphone pictures 1342

iphone pictures 1343

 

 

 

 

iphone pictures 1344

iphone pictures 1383

iphone pictures 1381

 

 

 

 

Ingredients:

  • 1 1/2lb. of asparagus
  • 1 hard boiled egg
  • 1 1/2 Tbsp Dijon mustard (Grey Poupon or Maile)
  • 1 garlic clove thru garlic press
  • 2 Tbsp rice wine vinegar – “seasoned” (rice wine vinegar come in both plain and seasoned…I always use seasoned)
  • 1/3 cup grated Reggiano Parmesan
  • 1/2 cup extra virgin olive oil
  • 1/4 Tsp salt
  • 1/4 Tsp pepper
  • dash of Tabasco if you want to spice it up

Directions:

  1. Place an egg in a small pan with salted cold and slowly bring to a boil (adding salt helps the eggs to peel easier)
  2. When it starts to boil remove from the heat and cover
  3. Let the egg sit covered for 12 minutes
  4. Run cool water over the egg, peel and set aside
  5. Bend asparagus to find the proper “break” point then cut the ends off to even them up
  6. Put asparagus in cold salted water and bring to a simmer
  7. Cook til tender but NOT mushy
  8. Drain and give them ice bath to shock …don’t need to make them cold just want to shock to retain vibrant color
  9. Dry off asparagus on a paper towel and place on a serving platter
  10. Grate the hard boiled egg onto the ends of the asparagus
  11. In a medium stainless steel or glass bowl add in Dijon, garlic thru garlic press, rice wine vinegar and Parmesan and whisk til combined
  12. Slowly stream in the olive oil constantly whisking
  13. Drizzle the Dijon-garlic dressing on the front 2/3 of the asparagus and mangia!