Here is something a little different to do with spring’s rhubarb bounty. And it is surprisingly delicious! These are spicy, sweet/tart little bites. You can eat them like a pickle on the side of something or straight out of the jar!
This is a great basic Vegan Almond Dressing that can replace mayonnaise. You can spice it up – literally- with onion and/or garlic powder, paprika etc. to give the spin you want for your recipe. Continue reading “Vegan Almond Dressing”
This vegan sour cream recipe is a dairy free staple that you can add seasonings or sweeteners to to make dips, dressings or sauces. 5 ingredients, 5 active minutes and you’re done! Continue reading “Basic Vegan Cashew Sour Cream”
This salad dressing is very versatile with only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and also goes well with fruit driven salads such as Melon and Crispy Prosciutto. It is one of my go-to dressings. You can mix up a double batch if you like. It will keep in the fridge for up to a week.
Notice the ratio of oil to vinegar is lower than many recipes so it is actually a fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories.
I am so happy to post this recipe because I made these yesterday and the brittle, yellow newspaper article from 1988 (yes…1988) was crumbling in my hands. So… apparently I have been making these pickles for 28 years! Continue reading “Easy Dill Pickles”
I have been making these Bread and Butter Pickles for years. They are so easy to make because they are not canned technically. You just pour the boiling vinegar mixture over the cucumber slices, seal and store in the fridge. Continue reading “Easy Bread and Butter Pickles”
I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Let’s face it – we put a lot of time and effort into many of the dishes we create for friends and family. I was often irritated that I couldn’t quite get that same umami level you get in a good restaurant. Well-I finally learned – it is the veal stock!! Continue reading “Veal Stock”
There are many variations of demi-glace. It is basically a further reduction of veal stock after the addition of red wine, herbs, garlic, shallots. You can use wine and/or port, thyme, rosemary -whatever flavouring you want your final sauce to represent. Here is a fairly simple demi-glace recipe that goes well with beef. I personally use thyme and bay leaves for beef and if I wanted it for lamb I would add a sprig of rosemary.
This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.