Basic Balsamic Dressing

Basic Balsamic Dressing

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.

veal-stock-jar

Veal Stock

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”

Demi-glace

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.

Garlic Oil

Garlic Oil

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.