Tag: Side Note

Balsamic Dijon Vinaigrette

by Pam on January 21, 2013

Hi! It feels like it has been such a long time since I last posted a recipe. I have had a hard time resting my back and not doing the things I love, such as taking pictures of my food and making new recipes. I decided to give it a try this weekend by making something super quick and simple. I made a lovely salad and wanted a sweet yet tangy vinaigrette to go with it. I threw some ingredients together and I loved how this vinaigrette turned out. It was sweet and tangy and it paired perfectly with the salad I served it with (the salad will post tomorrow).

Unfortunately, working with my lighting equipment and leaning forward to get good angles of the food was causing me a lot of pain – so much so that I had to have my husband finish shooting some of the photos. I am so sick of being in pain and I am frustrated that the healing process is moving so slowly. I don’t know when I will be back to full-time posting but I hope it’s soon. Thank you for being patient! A huge thank you to my family who have really been amazing and so very helpful during this trying time!!

Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.

Side Note: My balsamic vinegar is very sweet so I used just a touch of honey and sugar. If your balsamic isn’t as sweet, you may want to add a touch more sweetness to your vinaigrette.

Print^[1]

Save^[2]

Balsamic Dijon Vinaigrette

Yield: 6

Prep Time: 5 min.

Total Time: 35 min. (30 minutes for the flavors to mingle)

Ingredients:

1/4 cup of canola oil
1 1/2 – 2 tbsp of balsamic vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1-2 cloves of garlic, minced
1/4 tsp honey
1/4 tsp sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.

Side Note: My balsamic vinegar is very sweet so I used just a touch of honey and sugar. If your balsamic isn’t as sweet, you may want to add a touch more sweetness to your vinaigrette.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence^[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth^[2] really made this soup extra special. Click the link for the recipe.

Print^[3]

Save^[4]

Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Peanut Brittle

by Pam on December 17, 2012

I am so excited about this recipe! I’ve always been intimidated by making candies so I don’t make them. A childhood friend of mine recently posted on Facebook that she is the queen of peanut brittle so I immediately asked for her recipe. I made a small batch this afternoon and it turned out AMAZING and it was so easy to make! My kids were the taste testers and they both fell instantly in love with this peanut brittle. We have friends coming over for dinner tomorrow night and I am excited to serve this for dessert – I have a feeling it’s going to make a lot of people happy. Thanks for sharing Amy… you’re the best (and so is your peanut brittle recipe)!

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

Print^[1]

Save^[2]

Peanut Brittle

Ingredients:

1 cup sugar
3/4 cup light corn syrup
1/2 cup water
1 cups raw spanish peanuts
1 tsp butter
1/2 tsp baking soda
1/4 tsp salt

Directions:

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

Recipe and photos by For the Love of Cooking.net
Original recipe Amy Wall

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)