Saviolo
Saviolo's JournalHomemade Caesar Salad Dressing Recipe from Scratch (video)
Making caesar salad dressing is very similar to making mayonnaise. Basically, you are emulsifying oil into egg yolk with the help of some mustard to help bind everything together. There are, obviously, a few other ingredients involved, as well! Anchovy paste is a frequent addition to the recipe, but it's not always easy to find it in stores, and not everyone likes it, so it's okay to leave out. We like it because it adds this delightful umami richness to the recipe that we quite enjoy.
We added a lot of lemon juice to ours, because we enjoy the dressing to be a little tart to combat the bitterness of whatever greens we're using. The croutons are very versatile, and you can make a lot of changes to that part of the recipe. Herbs are a delightful addition to the croutons, and a little bit of dried oregano, basil, or rosemary can be added before they are baked. Also, we let the croutons soak up all of the garlic bits, but the remaining garlic oil in the bowl was enough to infuse the dressing with a pronounced (but not overpowering) garlic aroma.
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Quick and Simple Vegan German Potato Salad-Inspired Recipe (video)
This week we got some really amazing purple potatoes from a local farmer, and we wanted to do this delightful potato salad inspired by a German potato salad. The biggest difference is that the German potato salad frequently or typically includes bacon, but this version is completely vegan. It's nice and zingy with the vinegar and grainy mustard, and you could even spice it up a little with either some cayenne sprinkled in, or even some pickled jalapenos diced finely and mixed in with everything.
The fresh herbs are really the key to this one. If you don't have all of the fresh herbs we use here, you can switch up the flavour profile with things like cilantro, basil, or chervil. Variations on this recipe are frequently served warm or even hot, but we find that this one is better if it's had time to chill for an hour or so in the fridge before serving. The hot version is a little different, and we'll probably make a video about that sometime in the future, because it is also delicious.
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Homemade Turkey Swedish Meatballs and Gravy Recipe (video)
We saw an ad recently telling couples to go to IKEA for a romantic meal at the IKEA diner. We always feel like making dinner yourself is a little more romantic, so here is a way you can make delicious turkey Swedish meatballs at home! The way this recipe works, they come out a little more like little patties instead of meatballs, but that's just semantics, really. These are fairly light in flavour, and you can definitely spice them up if you want to. Blitz up a dried pepper or add some cayenne to the spice mix if you want a little bit of heat.
The mixture comes out quite wet and sticky, so forming them into balls is a little challenging. Also, Swedish meatballs tend to have a little bit more of a bouncy or springy texture, so you need to work them slightly more than a typical Italian-style meatball, but less than one of those much firmer Chinese-style meatballs. The flavour profile for the Swedish variety is very simple, just allspice, nutmeg, and some parsley!
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Julia Child's Lemon Souffle Pie Recipe
This recipe comes from Julia Child's excellent "Mastering the Art of French Cooking." This is one of my favourite lemon desserts of all time for a few reasons. Firstly, it's quite easy to do. If you can make a good lemon curd, you're off to the races. Second, I love sour things, and this pie has an amazingly delicious and bright sour lemon flavour. Third is the texture. This pie is so light and airy it's practically not there, and it really is very much like a soufflé in a pie shell.
Do make sure that you blind back your pie crust enough before you add the filling. We underdid ours by just a little. It probably could have gone another 5 minutes. Because the soufflé pie takes so little time to cook at a low temperature, the crust is not going to get a whole lot more cooking time, so you need to make sure you get it at least 2/3 or even 3/4 done before you add the filling. Also: You can make this pie with any citrus you like. This could be a lime soufflé pie, or orange, or grapefruit, or a blend of them. Lemon is one of my very favourite flavours ever, so this recipe is perfect for me as-is.
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100-year-old French Canadian Meat Pie Recipe - Tourtiere (video)
This is an old recipe! This is the tourtière recipe my mom got from my dad's mom, and dates back to sometime in the early 20th century. This is a classic French Canadian dish from that era of a pork pie with potato and breadcrumbs. Like a lot of recipes of its time, it's simple, hearty food, but we've made a couple of changes to the original episode to bump the flavour up a little. In the original recipe, the ground pork was just boiled with the potatoes, and not cooked at all before. We gave it just a little bit of browning for some extra flavour. We also replaced the plain sugar with maple syrup and added some sage. We also blitzed up a dried pepper pod to add a little kick, but we didn't include that in the video.
You can spice this up in lots of different ways. This is a very basic recipe with minimal flavouring. We thought the sage would go nicely with the pork (it did) and that the maple syrup would add a little bit of interest to it (it also did). You can use your favourite pie crust recipe for the crust (lard would be more traditional in this recipe), and you can change the flavour profile however you'd prefer to. After boiling with the potatoes and breadcrumbs, this recipe really gets a similar texture to a pot pie.
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Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,282