Dips - DressingsView Our Alphabetical Recipe Index for Dips - Dressings
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Nippy, sweet, hot, tart ….this is oh-so-wicked good.
Serve with biscuits, chicken dishes, and naan and tandoori and curry specialties or spread on croissants. You can use semi-drained canned mango.
Here in Montreal, Aux Vivres is a beloved vegetarian restaurant. They’re famous for their Dragon Bowl, which is bowl food at its best. I created my own special bowl food meal with my Mecca Bowl. It’s for vegetarians or anyone with good taste (you can and add either grilled chicken or grilled tofu as the protein component). The colourful arrange of healthy grains, stunning beets, carrots, atop baby greens and anointed with uniquely delectable ginger-garlic vinaigrette I invented makes this a riveting lunch classic in the restaurant chez food (i.e. your kitchen). The trick is to have things ready-to-go and then the assembly is 1,2,3 quick!
You dump and layer ingredients. You scoop 'em. You eat 'em. What could be simpler or more manly? To make this girl food, or new age man food, opt for low-fat sour cream. This is a great appetizer or Saturday night video fare. One dip and you get a cornucopia of Tex Mex flavors.
You can use any oatmeal recipe you like or mine Old Fashioned Irish Oatmeal to match up with this easy, oven-method of slow-roasting cranberries. A touch of coconut oil and maple syrup and the oven heat, and they turn out densely flavorful, deeply scarlet and are simply amazing, as a compote or unique topping on oatmeal (ice-cream or cakes).
I am almost a good preserver/jammer as I am a baker. Ok – I am outstanding. Most people who preserve get good at it – it comes with the territory as does creating your own special fruit combinations. I love plum jam but like a bit of oomph as provided by a handful of raspberries thrown in. This jam is ambrosial, deep crimson and sublime on toasted bagels or English muffins.
A nice cracker spread or vegetable dip.
No raw eggs nor anchovies in this spectacular Caesar salad. This is the definitive Caesar salad these days: creamy, easy, packed with garlic and fresh lemon, imported Parmesan cheese and some hot sauce for extra zest. This is a repertoire recipe of mine and I first made it for a restaurant I worked in. The regular chef fled in a disagreement one day, before the lunch trade started to arrive. Panic! They called on the pastry chef (me), pleaded for a quick Caesar dressing to soothe the lunch beasts. I decided I quickly had to make something flavorful but also a dressing that while not greasy, stayed together and coated the greens. The croutons: oven-baked chunks of fresh sourdough bread, were a cinch (Baker's always have extra bread around and a hot oven). You will make it at least once a week, get raves, and become a legend. The oven roasted croutons are addictive on their own. If you liked a pronounced anchovy taste (minus the anchovies) use the larger amount of Worcestershire. If you like less, use the lesser amount. I used to make 40 quarts of this dressing 4 times a week at the restaurant. These days, I make more modest amounts; I also rely in already peeled garlic I find at several supermarkets. A mortar and pestle does the mashing garlic part just fine.
(Part of a series on "commercial foods")The original is terrific, but in a pinch, this will work well.
This vinaigrette is similar to the one used in Japanese steak restaurants.
Two synergistic flavors - lox and olives in one handy spread. Serve on black bread, or bagel sandwiches with sliced tomato and Bermuda onion.
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