Skip to main content

Strawberry Vinaigrette

It's again that time of year when it's too hot to eat and you end up with salad for dinner.  I make all sorts of variations on salad with whatever I happen to have hanging around. I decided to make a nice strawberry vinaigrette this time around. Since I finally got around to buying a new stick blender, I thought it was time to give it a test drive. Here's what I put in the salad this time around:

Mixed Greens
Carrots
Red Onion, minced
Chicken (leftover, grilled)
1 c bulgar wheat, cooked *

Strawberry Vinaigrette

5-6 strawberries, sliced
2T white balsamic vinegar
a bunch of chives
salt/pepper
olive oil

Place strawberries in a 2 cup glass measuring cup (or other tall container). Add vinegar and buzz with a stick blender. Add chives, salt, and pepper. Buzz again. Slowly drizzle in olive oil while stick blender is whizzing. Add about 1/4 - 1/3 c olive oil. Taste adjust seasoning and serve over salad.

I think you could also use fresh raspberries. Although I think you might need to add a pinch or two of sugar. You can also use quinoa, couscous, or any other small cooked grains. You might also want to add some cheese to the mix. Dried fruit, nuts, or whole strawberries would not be out of order here either. There are so many different things coming into season right now that, you can use just about anything.

So what do I think of the new stick blender? It's OK. It did a good job but was a little difficult to clean. There is a little "well" where the blade is and it's hard to get in there to clean. I'm really not too keen on sticking my fingers where the blade is to clean it. For the price, I don't think I can complain. My last one lasted about 10 years and it was only about $10. This one was a little over $15 and if it lasts me just as long, I'll be happy.

*I took 1/2 c bulgar and added 1 c of boiling water into a bowl. Covered it with plastic wrap, I let it sit for about 20 minutes until all the water was absorbed. Then stuck in the refrigerator. This gave me enough for 2 salads worth. I did this early on in the day.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …