Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

Guy Savoy A French Culinary Legend

 France is the birthplace of good food.It has given birth to some of the most legendary chefs in world history including Auguste Escoffier to now Guy Savoy. He recently became the first chef  to be welcomed into the esteemed and prestigious the Academie des Beaux Artes. He is sinly gone beyond being one of the finest cooks in modern Gallic history.He is a true artesan.

Former New York TImes Paris bureau chief and contributor Elaine Sciolino wrote about this remarkable man and his accomplishments in yesterday's New York Times Wednesday section.Chef Svoy's honor os the perfect sweet revenge because he had a Michelin star removedfrom his review in 2023. It  went from two to three.The Academie des Beaux Artes is one of the five academies led by the Royal Academie Francasrs first stated by  Louis XIV. At the Academie des Beaux Artes there are what's known as The "Immortals": painters, sculptors, architects, photographers ,choreographers, musicians and even film and  museum directors. Admitting a chef is a big deal, even in a country where gastronomy has ruled for centuries. He got on after just one round of voting despite that some members were not at all happy to admit him.Yet he even surpassed the great painter Eugene Delacroix and great composer Hector Berlioz. Both were rejected several times before gaining entry,

Chef Savoy is one of the last great chefs dedicated to the art and craft of turning foods into perfect object de desire. His, restaurant, located across from the Musee Louvre, has amazing food. He has created an egg and Caviar dish decorated with a savory sabayon which the staff makes sure dinners have extra of that. Dinners are given second helping of soups and main dishes like Bresse(chicken a breed known for it;s tender meat and juiciness)  .However the pandemic turned around the French palate  and made them crave fast foods like McDonald's .Fast food has soared throughout the country despite the country's plunging economy. Still Chef Savory persists, namely to his dedication to gastronomy. He also credits his mother,Leonie, a small bar and buvette - or informal eatery in their home in Bourgain-Jallu ,outside the French Culinary capital of Lyon.His Swiss born father Louis was the town gardener, supplying the restaurant with veggies and fruit, Fresh produce figures strongly in Chef Savoy's dishes.After the ceremony guests were able to taste thanks to him setting up outdoor tables and stations. His famed artichoke soup was a hit.

Chef Giy Savr will no doubt be rememebered for his amazing dishes.He is a true artists worthy of his membership in the Academie des Beaux Artes. He and his recipes were stand out not only in France but also the world

A Heady Sip Of Green

 Combining alcohol with veggies has been around for a long time. There's that brunch staple the Bloody Mary , rich with tomato juice and garnished with celery stalks. Olives and pearl onions have graced neat martinis since their invention practically. However there's a new , greener version of this. It's a heady taste of the farmer's market.

New contributor and food stylist Rebekah Peppler wrote about this new and invigorating trend  in today's New York Times Wednesday Food section.Drinks are being infused with such green vegetables as arugula and snap peas. It gives cocktails a lighter, Springier taste that's perfect with light hors d'ouevres. One of the innovators in  this is Anne Willliams Pierce. the owner of the Columbus ,Ohio bar, The Law Bird. She even won the title of most imaginative from the United States Bartender Guild for her Blanc vermouth with sugar snap peas. She used a pressure infusion which is used more to deliver intravenous fluids to a body. There are easier ways to do this however. Muddler works. One can be bought at any home goods store but the end of a wooden spoon or rolling pin also works well.The leaves just have to be crushed to release the flavors and "juices". Ms. Williams has put celery and green cardimon bitters in everything from gimlets to margaritas.

It's easy to replicate this at home.Ms. Williams Pierce suggests first using a light liquor. She advised to stay away from barrel aged spiritsLighter, botanical ones are better. Try gin or a grassy tequila or pizcal. Also infuse an herbaceous liquor for more flavor such as a fennel liqueur like Finochietto,Chartreuse or genepry.An easy simple syrup can be turned green.Infuse  it with mint, celery leaves,basil or tarragon.There's also a simple cucumber syrup that can be used.Just add the juiced veggie to equal parts sugar and stir.Ms. Peppler gives two recipes, perfect for a summer's night.One is a snap pea gimlet which has a mint simple syrup mixed with six snap peas, gin, lime juice  and lime peel. Keep the min leaves strained from the syrup after cooking using a Hawthorn net - which looks like a small whisk. Smash the peas with a muddler and add the gin lime juice and syrup.The second cocktail is a spin on a Pi,,'s cup with the addition of arugula slices and cucumber.Lemon and lime slices are added and everything is juiced by crushing. Pimms NUmber one and simplesyrup. Shake in a cocktail shaker and put into a Tom

Collins glass

These are the perfect drinks for a summer cocktail party. Use a mix of veggies and herbs to make the perfect green drink. They;re refreshing on a hot night.

An Easy Fruit Sundae

 Sometimes you just want a sundae but without the ice cream. There's something about fruit and cream that magical tpgether. It can even be healthy.

The other day I was craving a healthy yet decadent dessert and this came to mind.

This is bananas, peaches and strawberries from Stop & Shop.It;s their brand of frozen fruit that;s perfect in sundaes but also in other desserts like crepes (which is definitely on my radar).

F course every Sundae has to be topped with whipped cream so I used dairy free coconut based Whipp.This is one of my favorite whipped creams. The non dairy versions are usually lighter and not as heavy tasting as the full cream ones.

This is the finished ,fluffy version. I love the mix of fruit with it and in the future I can add some chocolate chips or chocolate syrup to round it out. 

A fruit sundae is always a nice summery treat. It can be made from fresh or frozen ones .It;s a nice light flavor, perfect for the warm days ahead.

Memorial Day Food for Thought

Today is Memoriall Day and it's a day when we should remember our service people. For the ones we have with us there are so many gestures we can do to show our gratitude and appreciation,

For our veterans, cook them their favorite. foodsTake  them  food shopping. Share your garden with them. They'll appreciate all that fresh fruit and veggies. Celebrate their achievements with parties and barbecues. Birthdays should be big deals too. Invite them over for an afternoon of talk with the kids so they can  learn history first hand.

For our servicepeople. give them gift certificates for that special. dinner out. Babysit their kids for that much needed romantic meal with their spouses.Celebrate them with block parties or quiet coffee times where they can open up about their experiences over a cup and a slice of cake. 

America was born out of war 250 years ago. We need to celebrate and appreciate service people past and present who preserved our ideals and Constitution. Celebrate the present generation with a plate and glass of something good

TRy Chickpeas in That Salad

 Chickpeas are the perfect summer add in.They can be used a sub for tuna ,They can add more depth and flavor to ordinary three bean sala.dThey can also stand in for potatoes in a creamy side salad.

Regular contributor and chef Yottam Ottolenghi wrote about the last in today's New York Times Wednesday Food section. Chickpeas are perfect stand in for the boiled spuds because they absorb the mayo or yogurt faster while still maintaining their shape.They also don;t turn into a grainy mush if they're set out too long.Chef Ottolenghi adds a bright lemon salsa to them to make the dish more interesting (although this is optional). He also adds sweet dill pickles cucumber and jalapeno along with a lot of fresh dill, although this again is optional.Like potato salad this chickpea one can be served with any kind of meat,from chicken wings to burgers;For the chickpeas they can either be two jars or two cans drained and rinsed((save the bean water or aquafaba for making summer meringues). The dressing is a mix of yogurt and a cup of mayo along with Dijon mustard. Vegan mayo can also be used for an eggless touch.

It's then just a matter of blending these with the chickpeas to create a creamy salad.Chef Ottemlenghi also roasts the lemon slices at this time in a 425 degree Farenehiet oven for twelve minutes or until the edges begin to char.They're set aside to briefly cool and then finely chop.This is added to a bowl of chopped cucumbers (preferably the Persian kind) along with the gherkins, dill,spring onion jalapeno and pickle brine. Five tablespoons of olive oil are also added along with one teaspoon of maple syrup, a quarter teaspoon celery salt anda few grinds of fresh pepper. This salsa is spooned over the chickpea salad and nigella seeds can be added for more texture and flavor if wanted.Roasted chickpeas can also be used to decorate if so desired.

Instead of potatoes add chickpeas for a different spin. They are a lovely alternative and hold up better. They make for a great summer salad.

Foodie Pantry will be on a five day holiday foe the Memorial Day weekend. ENjoy!