Batter Licker

November 10, 2010

dilled lemon-dijon vinaigrette

Do you buy pre-made, bottled vinaigrette for your salads? If so, it’s okay. I’m not one to judge on this matter. Occasionally, I go on a Kraft Ranch Dressing bender. And I’ve been buying Girard’s Greek Feta Vinaigrette for years; with each purchase, I told myself that this one would be my last and that I was only making this last purchase so I could figure out how to recreate it from scratch with fresh ingredients at home. And so I lied to myself. Several times, and over several years. And I still haven’t even attempted it.

Having said that, vinaigrette is so easy to make at home, and tastes so fresh and delicious compared to the store-bought stuff that I really should make it from scratch more often. With a handy food processor or immersion blender (or even a whisk!) by my side, it literally takes seconds to come together.

With the citrusy bite of lemon and mustardy kick of Dijon balanced by a hint of tangy fresh dill and a touch of sweet honey, this particular vinaigrette is great on everything from salads and pastas to fish and chicken. (more…)

April 29, 2010

couscous-stuffed dover sole atop summer squash

Filed under: fish,seafood,veggies — Tags: , , , , , , , , , — Kristen @ 12:02 am

When it comes to food, I’ve always preferred the stuffed over non-stuffed. Not that Dover sole served over lemon-caper-garlic couscous wouldn’t still be delicious. But Dover sole stuffed with couscous? Way more fun to make, serve, and eat. Bonus: it ensures a little couscous makes it into each lemony bite of flaky fish.

I first became aware of this rolled-and-stuffed preference as a kid during our seemingly (but probably not actually) once-weekendly dinners of grilled steak, potatoes, and vegetable something-or-another. Up until that point, I was just as militant about keeping different foods separated on my plate as I was about making sure that my tucked-in shirt (I was a kid; tucked-in was trendy back then, I swear) created absolutely no lumps or bumps in my pants.

One day, while my attention was focused elsewhere, steak wandered over to fraternize with the mashed potatoes.  And I wanted to cry probably shed at least a silent tear or two. But then I realized something: the mess on my place actually tasted good!

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Then some salad joined the duo, and soon I was stuffing a little bit of everything into a hollowed out dinner roll. How magnificent – a taste of each part of the meal in every bite! Quite a few years later, some lucky friends of mine can tell you how much more enticing old favorites (e.g., cupcakes and pizza) become once stuffed (stay tuned) or rolled up.

And now, fish rolls. (more…)

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