Vinaigrette Vigniette

HI all,

 

After my post on the “Cheaper and Better” book,  the thought hit me that giving you the French Dressing recipe as it was in the book and my modification on it might be something that would be of interest.  As I stated before, my husband is a bit more fond of the vinegar than the oil, so in my version you will see a different ratio in those ingredients and in the sugar.  Which ever one suits your taste I hope you enjoy it, but feel free to experiment and make it your own. It took me a few tries to get the right balance for us I have also used this as a marinade.  My changes are in red, have fun with this recipe!

 

Classic French Salad Dressing

 

1/2 cup olive oil  ( 1/4 cup, I use canola oil)     

1 Tablespoon red or white wine vinegar  ( 1 cup, I use cider vinegar )

1/2 teaspoon dry mustard

1/2 teaspoon sugar ( 1 tablespoon )

1/2 teaspoon salt   ( none )

1/4 teaspoon black pepper

1/2 teaspoon parsley

1/2 teaspoon basil

 

Place oil, vinegar, mustard, sugar salt and pepper in blender. Blend at high speed for 30 seconds, add herbs and blend for 15 seconds. Store in sterilized jar, thightly covered, in refrigerator. Dressing tastes best if used within one week, but will keep up to 4 weeks. ( I use a lidded container, put in vinegar then dry ingredients, shake to distribute, then add oil and shake vigorously.  Remember to tighten lid securely!!  If you use the blender method it may?? help with separation issues.)

 

 

Enjoy!!  

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Nature’s Splendor

 

Hi all,

 

Thought I would post some pictures of some of the lilies we have grown this year. The season has been a little wonky so most of the plants are done blooming, but they were beautiful while they were here!  The last picture is an Oregon Grape Holly. Very sharp barbs on the leaves, but an interesting plant. I have put in an image of the holly when it has its grape-like berries.

 

                                            

 

 

 

Enjoy this bit of Nature’s Splendor!!   

You Made That???

HI all,

 

With Summer in full swing we are eating more salads and lighter foods.  I was mixing up my husband’s favorite salad dressing (after Bleu Cheese, that is) and thought about a book I came into possession of quite a few years ago.  The title is ‘Cheaper and Better’ by Nancy Birnes.  It came out in 1987 and newest version  was released in 2017, available on Amazon.  It contains recipes for things from pantry supplies, personal care items, to help with garden pests and more.  Even a recipe for Baker’s Craft Dough (salt dough for those of a certain age)  for making ornaments with kids for the Christmas tree, that key dish for Father’s Day(beats another tie), etc. 

 

The  French Dressing recipe is the one I use, with my own tweaks.  My guy likes it more vinegary and less oily, so over the years we found a balance that works for us.  If you prefer to do things yourself it is worth checking out and you won’t have as many additives in your finished product.  Store bought is sometimes the way to go for busy times, but fresh from the kitchen or a bit more nature friendly is not a bad thing.  If you check online you might find an old version on some of the used book websites.  Either way it’s a fun read, I personally like to sit down and just look through my cookbooks for fun.  For those of you who like to do things yourself you may find some of the recipes and other ideas a nice alterative to store bought.

 

In future post I will be sharing my experience with homemade English muffins and some tips on vacuum sealing small portions of spices and other grocery items.

 

Enjoy!