Simple Vinaigrette

Simple Vinaigrette

There's nothing like a simple salad these days...whether it be in the height of the heat in the summer time, or on a cold, cold day...Salads are the new big thing in bowls everywhere.

I love salads, they're like Junior Mints: Very Refreshing!

You can put just about anything in a salad these days, from fruit, cheeses, nuts, and even vegetables...Salads are the new table staple. I love a Big Salad. And Elaine, too.

Anyone that knows me knows that I'm truly a Saucier deep down, as my passion for food roots from that of marinades, dressings, sauces, gravies...pretty much anything that edible in a liquid form.

Here's a quick and easy basic Vinaigrette recipe that covers all bases and works with all types generic or complicated recipes.

You'll need:

2 Shallots (Onion/Garlic family-maaad flavour)

2 Garlic Cloves

1 heaping spoonful Dijon or Grain Mustard

1/3 cup good vinegar- Balsamic, red wine, grape, anything you can find or even lemon/lime juice

1/2 cup Extra Virgin Olive Oil

Salt and Pepper

Mince/chop garlic and shallots finely, or even in a food processor. Add to mustard, and whisk in Vinegar or lemon/lime juice, salt and pepper.

Drizzle in Olive Oil slowly and combine. You can also add all these ingredients to a jar and give it a good mix up.

Voila.

Tip: Toss your salad with a little bit of the vinaigrette before serving, instead of just drizzling it on top. Use a large bowl and some tongs or two salad forks. Get the dressing in all the crevices of each individual lettuce leaf for full effect.

Once you've established this dressing, the salad is your oyster.?. I mean, there are many more possibilities to make this dressing into something special. These ingredients are the base for any amazing dressing. So Soup It Up!

For some very nice variations, add some: Strong flavours: fresh grated ginger/roasted garlic puree/Fresh cheese: Feta, Asiago, Crumbled Goat Cheese/ fresh herbs such as thyme, mint, coriander, parsley/ Fresh fruit juice or pulp: Orange pulp, pureed pear or apple, any berry jam...

This is just a start. Use flavours you like and I guarantee it will turn out amazing. Keep it fresh, keep it simple. You can't go wrong.

The Ultimate Cheesecake: Made Easy

The Ultimate Cheesecake, Novice Level


Okay so I made this dessert last week for a friends' going away party, was a bit daring and had GREAT SUCCESS. And this has to be the easiest thing to make for instant gratification purposes.



WARNING: May lead to a serious case of Itis


It didn't look exactly like this one but the Reese Peanut butter cups are definitely a nice touch.


Ingredients:

2 1/2 cups -Graham Cracker crumbs (Oreo cookie crumbs work well also)

1 1/2 sticks (1/2 cups) unsalted butter

3 pkgs (250 g) Philadelphia Cream Cheese (Light if preferred, but why?)

3 large eggs

1 cup smooth Peanut Butter

Dash of vanilla extract

Pinch of salt


Skor Bits (or any other little nugget you like, nuts, chocolate chips, etc work well)


Tools needed:

9- inch spring form pan/ 2 -4 inch minners (the one that has the latch to release)

large mixing bowl

electric hand mixer or large stand mixer

spatula

oven


Prep:

To begin, leave your cream cheese out at room temperature for about an hour or so to soften. You don't want it melted or runny but you want it not cold. This will help for ease of mixing.

Place graham crumbs in mixing bowl, and melt butter in a small mug or bowl in the microwave for about 30 seconds in 2 batches.

Add melted butter to graham crumbs and mix. Put a small amount in the palm of your hand and squeeze into a ball. If the clump stays together, your butter ratio is perfect. If not, add some more melted butter until the mixture looks dark and sticks together.

Pour graham crumb mixture into spring form pan and press evenly to distribute along bottom of pan. I like to push it up against the edges too for a nice, even crust. Use your hands for this, there's no other way. Set aside.

Rinse out bowl and add 3 pkgs of cream cheese. Use electric mixer, starting on low and raising speed, until cream cheese is combined, light and fluffy, approx 3 minutes.

Next crack eggs into a separate small bowl, and add one at a time and whisk on medium until incorporated. Add a splash of vanilla extract and also a pinch of salt.

Add peanut butter and whisk one last time.

If you're a pro, and want to be extra, separate the cream cheese mixture into 2 even portions before adding the peanut butter. Then add the peanut butter to only one batch. You can then layer one on top of the other for special effects.

Once everything is mixed add your Skor bits, or whatever other nuggets you want to add.

Pour into spring form pan over crust, try not move it around much. Give the pan itself a shake slightly to allow it to settle.

Bake for about 1 hour at 350. Allow to cool for about 2 hours and then place in the fridge for another 2 hours.


Dress up your cheesecake however you like, to make the top look pretty. You can drizzle melted chocolate, add Reese' Peanut Butter Cups like the photo above, or just sprinkle with nuts. Make it your own, and I'm sure it will be hit.