Tag: taste

Orange Cumin Vinaigrette featuring the Old "Make-n-Shake" Salad Dressing Method

One of the first things you’re taught at culinary school is
how to make an emulsified salad dressing. Of course, we were no longer allowed
to call them “dressings,” and had to refer to them by the proper French name,
“vinaigrette,” but I knew deep down they were the same thing.

After learning how to spell “vinaigrette,” which I’m still
working on to this day, we were set up with bowls and whisks, and shown how to
properly achieve the celebrated emulsification. The chefs demonstrated that by
slowly dripping oil into vinegar while whisking like crazy, one could magically
bond the two elements together.

It took quite a while, and despite a burning shoulder, and
cramping forearm, the method did work beautifully. The dressing was perfectly
emulsified, and stayed that way. I was impressed. Of course, the next day they
showed us how to do the same thing in a blender in 10 seconds, which really
annoyed everybody. Why not show us the easy way first?

Well, little did I know there was even an easier way, than
the easier way. That’s right, I’m talking about the old “make-n-shake” salad
dressing method. By simply shaking vigorously in a small jar, you can create a
temporary emulsification that should stay blended more than long enough to
dress a salad.

Now let’s be clear, this method should only be used if you
are going to eat your salad right away. The good news is, this accounts for
roughly 95% of salad-related scenarios. For the rest of the time, when you need
the dressing to stay perfectly blended for hours, like on a buffet, you should
use the classic method instead.

Anyway, I’d promised to show you the very tasty orange and
cumin vinaigrette that we used on our raw kale salad, and I figured it was the
perfect excuse to demo this simple salad dressing trick. I hope you give it
a try soon. Enjoy!

Ingredients (makes about 3/4 cup):

1 rounded teaspoon Dijon mustard

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp fresh orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

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Linguine with Clam Sauce

by Pam on March 6, 2013

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen^[1] by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons^[2] and a Creamy Caesar Dressing^[3] for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Print^[4]

Save^[5]

Linguine with Clam Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

8 oz dry linguine, prepared per instructions
1/2 tbsp olive oil
1 large shallot, minced
3 cloves of garlic, minced
2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
1 whole lemon, juiced
1/4 tsp red pepper flakes
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley, chopped

Directions:

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eat, Live, Run at Tasty Kitchen

References

^{^} Tasty Kitchen (tastykitchen.com)
^{^} Caesar Salad with Homemade Garlic Croutons (www.gordon-ramsay-recipe.com)
^{^} Creamy Caesar Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Tomato Bisque – Soup Might Not Count as a Meal, but Bisque Certainly Does

It’s been awhile since I dropped a Seinfeld reference, but
this hearty tomato bisque had me reminiscing about the famous “soup’s not a
meal” episode. It’s rich, hearty, and satisfyingly thick without being heavy.
Sorry, Bania, it counts.

There are different opinions on what makes something a
bisque. Technically, it’s made from some sort of shellfish puree, but modern
usage includes vegetables as well. Above and beyond that, it has to have cream,
and be thickened with rice.

One problem with many of the tomato soups I’ve had, is that
they are either thickened with tons of tomato paste, which is like eating a
bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry,
which leaves them too pasty for me. A little rice thickens the soup just as
well , but also gives it a nice silky texture.

As far as the canned tomatoes go, we’re using the same
argument here we use for tomato sauce. Unless you have some amazingly sweet,
vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess
moisture, then chances are San Marzano tomatoes will produce a superior
product.

I tried to stress in the video how important it is to adjust
the seasonings to your liking, especially the sweetness. Many of us were raised on Campbell’s tomato soup
(and grilled cheese sandwiches, of course), and because that flavor is so
ingrained in our taste memories, you need to get this at least close for it to work.
Taste, adjust, taste, adjust, and as always, enjoy!

Ingredients for 6 Portions:

1 tbsp olive oil

1 cup diced onion

1/2 cup diced celery

3 cloves garlic

1 quart chicken broth, plus more as needed

1 (28-oz) can crushed San Marzano tomatoes, or about 3 1/2
cups of other crushed tomatoes

1/2 tsp paprika

3 tbsp white long grain rice

1/2 cup heavy cream
1 or 2 tsp sugar, or to taste

salt and pepper to taste

cayenne to taste

basil to garnish