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…)

November 1, 2010

pear tart with gorgonzola-walnut crust

Sweet and salty, refreshing but buttery – this tart takes all the wonderfully complex flavors in a traditional pear, gorgonzola, and walnut salad topped with balsamic vinegar, and turns them into a baked treat appropriate for the warm holiday season and cold weather ahead.

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I always look forward to the end of summer, as it marks the beginning of the season for speckled, golden yellow-skinned, slightly red-flushed Bartlett pears. The creamy, tender white flesh of Bartletts tastes refreshingly sweet when consumed raw in salads or bruschetta, but also holds its shape well in cooked dishes, whether baked in cinnamon butter or poached in red wine.

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