Stuff by Tammy

Herby Garlic Lemon Vinaigrette

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

Ifyou have extra fresh herbs laying around or want a lovely light fresh dressing for your next salad this is it!

Roasted Beet

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

Make approximately 1 cup (250 mL)

Ingredients

1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil

Directions

Wrap beet in foil and roast in the oven on a baking tray (to help capture leaks) for 60 minutes at 400F
Unwrap beet and allow to cool slightly
Roughly cut beet and measure out 1/2 cup
In a blender mix together all ingredients except for the oils.
Slowly incorporate the oils to help set the emulsification.

Hint

Wear gloves when working with beets or you will have purple hands!

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Roasted Garlic

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

Ingredients

1 head of garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
1/2 teaspoon kosher salt
pepper to taste

Directions

1. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out the cloves
2. In a blender mix together all ingredients
3. This is great as a dressing or a marinade for chicken

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