Caesar Salad Dressing
February 5, 2012
2002 quick recipes.
Whisk together:
- 2 TB lemon juice
- 2 1/2 TB mayonnaise
- 1/4 tsp Worcestershire sauce
- 2 pressed garlic clove
1 TB olive oil on salad, toss, then add dressing mixture. Top with shredded Asiago cheese, salt flakes, fresh ground pepper.
2017 WSJ Caesar Cardini dressing
- 1 tsp Worcestershire sauce
- ¼ tsp Dijon
- 1 clove garlic
- 8 anchovy fillets in olive oil, drained, finely chopped
- 1 egg (just yolk preferred)
- juice 1 Mexican lime
- fresh black pepper
- ¼ C grated Parmigiano-Reggiano cheese
- ¾ C olive oil
Cyberspace Dressing
February 5, 2012
From Sallye Helder, Kauai 1999. Makes 2 Cups.
- 2 tsp Honey Dijon mustard
- 2 tsp Dijon mustard
- 1 tsp salt
- 2 tsp Cavender’s all purpose greek seasoning
- 1 tsp sugar
- 2/3 C Balsamic vinegar
- 1 C olive oil
- 1/3 C canola oil
- 4 cloves crushed garlic
- onion flakes to taste
Whisk all ingredients together, refrigerate.
Crepes
February 5, 2012
1995 SF Chron. Yield about 25 crepes. Stack flat on a plate, cool or serve & eat.
Mix liquid ingredients:
- 6 eggs
- 1 1/2 C Milk
- 1 C water
Add dry ingredients
- 1/2 to 3/4 C flour 1 tsp salt
- 1 tsp sugar
- 3 TB melted butter
Half recipe ( for girls )
Liquid ingredients: 3 eggs , 3/4 C milk, 1/2 C water
Add dry ingredients & butter : 1/3 C flour, 1 1/2T melted butter
Heat 6 -7 inch cast iron or crepe pans until water sizzles, use med-hi heat, butter pan before pour small amount batter (1/4 C or less) and swirl to coat pan (thinly, pour excess batter back into bowl). Turn crepe when small bubbles appear. Cook briefly once turned.
Swedish Pancakes
February 5, 2012
From Mormor Karin. Use large flat (crepe) pan or cast iron pan with 5-6 small pancakes. Lots of butter on each pan before pour batter on!!! Let butter bubble and turn golden. Pour on batter, thinly, wait until bubbles form before turning. First batch doesn’t turn out as good as rest, so take as a sample!! For the large pancakes, fold into thirds lengthwise on side plate, keep warm. Serve with sugar or lingonberries (or other berries). Sometimes serve with “Thursday” pea soup & Swedish Punch.
Serves 4.
Mix and let sit a bit.
- 1/2 C Bisquick
- 3 Eggs
- 1 1/2 C whole milk (Beat eggs and milk together)
- 1/2 tsp salt
- 1 TB Sugar
2020 Roberth Sundell version (Pläj restaurant, pre covid)
- 2 eggs
- 1/2 C Buttermilk
- 1/4 tsp vanillla
- 1 C AP flour (all purpose)
- 1 tsp sugar
- 1/4 tsp salt
- 3/4 C whole milk
- 1/4 tsp melted unsalted butter
Chimichurri
January 27, 2012
- From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.
Chimichurri
- 2 large cloves garlic
- 1 tsp pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1 C packed flat leaf parsley leaves
- 1/4 C fresh lemon juice
- 1/2 C extra virgin olive oil
In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.
SKIRT STEAK
- 2 LBs, trimmed. Rub steaks with mixture of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side. Rest 5 min on cutting board.
FLANK STEAK & Arugula
- 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.) Rest 5 min on cutting board.
- Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.
NEW POTATOES & WALLA WALLA ONIONS
- 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
- 1 small sweet onion, cut into paper thin wedges.
mix poatatoes & onions, place steak on top, drizzle chimichurri over and serve.
Turkey stuffing
January 26, 2012
- 1 loaf sourdough bread sliced, cubed & dried.
- 1/2 C chpd parsley
- 1 can sliced black olives, save juice
- 1 C pecans/walnuts cut into bite sizes
- 1 C sliced, browned mushrooms
- 1 stalk celery finely chopped
- 1 large onion, chopped and sauteed
- dash garlic, white pepper & salt
- 1 tsp fine herbs
- 1/2 tsp thyme
- 1/2 tsp tarragon
- Madiera or 1/2 C sherry
- moisten with beef broth
Saute bread crumbs in butter, mix all ingredients together. until bread slightly moist. Heat covered in moderate oven.
Herb Butter Turkey
January 26, 2012
Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.
Mormor’s gravy base:
- Turkey giblet, liver & neck (cut into 3 pcs)
- 4 C beef broth
- bunch parsley
- 1 tsp bouquet garni
- 1/4 tsp white pepper
- 2 med carrots cut into large pcs
- 2 TB flour
- 3 TB butter
- 2 T Grand Marnier and 1 TB cognac (add liquors last, after cooking)
Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan, melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).
14-16 LB Turkey, preheat oven 425°, use lowest rack position.
- 1/2 C butter (1 stick, room temperature, divided into pieces)
- 2 tsp minced fresh thyme plus 15 sprigs
- 2 tsp minced fresh tarragon plus 5 large sprigs
- 2 tsp minced fresh rosemary plus 5 sprigs
- 2 tsp minced fresh sage plus 5 sprigs
- 4 TB butter (for inside cavity)
- 4 TB butter to add to pan during roasting (1 Tb at a time)
- 4 C chicken broth
- Salt and pepper
Mix 1/2 C butter and all minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P. Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.
Roasting times for turkey; place turkey in oven.
- Roast 20 min at 425°
- Reduce to 350°, roast 30 min
- Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
- Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
- Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
- Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)
Gravy
- Strain juices from pan, use fat separator and mix into gravy base.
- Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.
Baked Fingerling Potatoes with Bacon & Cream
January 25, 2012
Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°
- 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
- 12 oz red pearl onions
Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.
- 2 Tbs unsalted butter, melted
- 2 Tbs extra virgin olive oil
- 1 tsp salt (Maldon flakes)
- 1/2 tsp pepper
Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.
- 1/4 C Crème fraîche
- 1/4 C heavy cream
- 1/4 C chopped chives
- 4 oz bacon (cooked until crisp, chpd fine)
- 1/4 tsp salt and 1/8 tsp pepper
Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.
Chicken Provençal
January 22, 2012
Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.
- 1 chicken (3-4 LBs) cut up 8 pcs.
- 1/4 C flour, season with salt & pepper
- 1/4 C olive oil
Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.
- 1 yellow onion (sweet) thinly sliced
- 1/2 LB cremini mushrooms quartered
Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.
- 2 C dry white wine
- 1 1/2 TBs chicken demi-glace
- 3 sprigs fresh thyme
Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.
- 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.
Add potatoes to chicken pot, stir. Bake uncovered 35 min more.
- 1 pint (2 C) cherry tomatoes halved.
Remove pot from oven, add tomatoes. Stir gently and let stand 5 min.
Olsson Recipes 