Archive for Summer’s Bounty – Page 2

Phyllis’ Mouth-watering Buttermilk Waffles

The batter for these waffles can be made the night before, an especially good thing for brunch entertaining!  I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt.  We also like using fresh fruit and some maple syrup.

DSC_7722 nx2Make the Waffles:

2 cups sifted unbleached flour**
2 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1 Tbsp. sugar
3 eggs
1 ½ cups buttermilk, well shaken
½ cup butter, melted**

You can use 1/2  cup whole wheat flour & 1 1/2  cups unbleached flour.

Equipment:  A Belgian waffle maker

Preheat waffle maker.

Sift & measure the flour; sift again with baking powder, baking soda, salt & sugar. In a large bowl, beat the eggs until light & lemon coloured. Slowly mix in the buttermilk. Add the dry ingredients and blend well. Mix in the melted butter. Place ¼ of the batter on the waffle maker, close & bake until lightly browned & crisp. Remove and place on a large baking pan and put in a preheated 180 F oven to keep warm while finishing the rest of the waffles. Continue baking the rest of the batter in the same way.

NB:  the waffles freeze very well.  Just thaw, pop in the toaster on medium heat until they crisp up.

Here are two of my favourite fruit sauces that I try & make when the fruit is in season to serve with the waffles but you can use really good frozen berries.  Or…you can just throw some fresh, in season berries on top. I like to top off the berries with some plain Greek style yogurt. However, if I were making these for my Mom….nothing else will do but heaps of whipped cream with the berries.

Both sauces will keep, in the fridge for about 1 week.  Otherwise, freeze for using later.

Strawberry Sauce – can be made up to 4 days ahead & you can reduce the recipe by half.  Make sure to use in-season, local strawberries.  They simply cannot be beat for both taste & colour!

Makes 6 Cups

8 cups halved fresh or frozen strawberries
¼ cup water
1 tsp. orange peel, finely grated
1 cup sugar*
½ cup corn syrup*
½ cup freshly squeezed orange juice
* If you think this would be too sweet for your taste, reduce the sugar accordingly.

In a large saucepan, bring strawberries, water & orange rind to a boil over medium heat; reduce heat to medium low & simmer, covered for 10 minutes. Stir in sugar, corn syrup & orange juice, return to the boil, turn heat down a bit and continue to boil, uncovered for 10 minutes, stirring often to prevent burning. Remove from heat; place in a bowl & chill until ready to use.

Blueberry Sauce – can be made 4 days ahead & you can reduce the recipe by half.

Makes 8 Cups

8 cups fresh or frozen blueberries
2 ½ cups apple juice
1 Tbsp. lemon rind, finely grated
1 ¼ cups sugar
2/3 cup corn syrup
¼ cup lemon juice

In a large saucepan, combine blueberries, apple juice & lemon rind; cook over medium heat stirring & mashing berries a bit, leaving some whole, for about 15 minutes or until mixtures comes to a boil. Gradually stir in sugar and corn syrup and lemon juice. Return to a boil and turn heat down a bit and boil stirring often, for 15 minutes. Remove from the heat; place in a bowl and chill until ready to use.

** If the sauce is a little too thin for your liking, combine 1 Tbsp. cornstarch with 2 Tbsp. cold water, then slowly stir into the boiling sauce for a minute before removing from the heat.

**If you think this would be two sweet for your taste, you can reduce the sugar accordingly.

To see how to melt butter in the microwave, click Melting Butter in the Microwave.

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Brunch Baked Eggs

Here’s another do ahead brunch dish for a stress free host, you can be enjoying your  Blood Orange Mimosa while brunch is baking!  I don’t know about you, but around the holidays when entertaining can get crazy, we need all the do-aheads we can get our hands on. This can be made vegetarian by leaving out the ham.  You can either bake in a 13×9″ pan or make 8 individual servings using ramekins.

DSC_2334 nx2Makes 12 Servings

6 cups shredded cheese, divided in half (a mixture of Monterey Jack, Old Cheddar, Gruyere)
¾ lb. fresh mushrooms, sliced
½ medium onion, chopped
¼ cup (approx.) red bell pepper, thinly sliced
¼ cup butter
8 oz. cooked ham, cut into julienne strips
8 beaten eggs
1 ¾ cups homogenized milk (do not use low fat)
1/8 tsp. Tabasco
½ cup unbleached flour
2 Tbsp. snipped fresh chives, basil, tarragon or thyme or a mixture of two herbs
1 Tbsp. finely chopped Italian parsley

Sprinkle 3 cups cheese in the bottom of a well greased or sprayed 13 x 9 x 2” baking dish. In a large frying pan, cook the mushrooms, onion and red pepper in the butter until the vegetables are tender but not brown; drain well. Cool a bit, then place vegetables on top of cheese.

Arrange ham strips on top of vegetables. Sprinkle with the remaining 3 cups of cheese. Cover and chill in the refrigerator overnight.

An hour before baking, remove from the fridge. Preheat oven to 350 F. Whisk together the eggs, milk, flour, herbs & parsley. Pour the mixture over the ingredients in the baking dish. Bake for approximately 45 minutes. Let stand 10 minutes before serving.

Variations:  substitute 3 cups of aged Cheddar for 3 cups of Monterey Jack Cheese.

Blood Orange Mimosa:  freshly squeezed blood orange juice and bubbly wine!  So good!

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Fettuccine Alfredo As It Was Meant To Be

Some time ago I read how Fettuccine Alfredo was first created, using only butter and cheese.  So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage!  Wow, I could hardly wait to get home and make some Alfredo.  Of course, there’s no question but Alfredo demands fresh fettuccine or tagliatelle.  The Italian butter really rocks this dish! We have been able to get our hands on New Zealand grass-fed butter that worked out very well.

Makes 3 – 4 Servings

1 lb. fresh, fettuccine/tagliatelle noodles**3 egg pasta dough
4 oz. Italian butter, unsalted and very soft (if you can’t find it…cultured, unsalted butter also works quite well)
2 – 3 oz. Parmigiano Reggiano, finely grated + extra for serving
Freshly ground black pepper

Heat a large pasta serving bowl in an 180 F oven.

Cook the fettuccine noodles in a large pot of salted boiling water for about two or three minutes, test for doneness after two minutes. At the same time, mix the softened butter in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. Reserve 1 cup of pasta cooking water, then drain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce in a heated serving bowl, adding pasta cooking water as necessary to create a creamy sauce; adding more cheese as necessary.  Season with freshly ground black pepper & serve immediately.

A creamy, cheesy dish of goodness enjoyed occasionally @#5.

To see how to make your own pasta, click Food Processor or Stand Mixer Pasta Dough.

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Basil Ricotta “Cavatelli” With Tomato Sausage Sauce

When the garden puts forth wonderful basil each summer, there are so many delicious choices of things to be made!  This version of cavatelli has ricotta cheese in the dough is not quite as soft as potato gnocchi.  This “pasta” is another end of summer, last of the basil, dinner in our house!  If you have some “OO” flour in the cupboard, you might like to try using it in combination with unbleached flour.  If you have a cavatelli maker, feel free to use it, making sure the dough is floured enough so it won’t stick when going through the machine.  When I am feeling lazy, I simply cut the raw sausages into 1″ pieces, brown in the EVOO and then continue with the sauce.  You could even grill the sausages on the barbecue, cool then cut them up into pieces and reheat in the sauce.

DSC_1088 nx2Makes 3 – 4 Servings

For the Cavetelli

2 eggs
10 fresh basil leaves
3 cloves garlic
¼ tsp. freshly ground black pepper
1 cup ricotta cheese (not skim or low-fat)
2 Tbsp. grated Pecorino Romano or Parmigiano Reggiano
1 to 1 1/2 cups flour (approximate), I use Italian “00” flour & unbleached flour

In a food processor, with the motor running, drop the garlic through the feed tube. Scrape down bowl with a spatula. Add the eggs, torn basil leaves, & pepper to the bowl; process until mixed; add the ricotta & cheese; process until blended. Add ½ cup of flour at a time, process using on/off turns, just until incorporated, before adding more flour, until the mixture forms a soft, slightly dough. It will be sticky but you don’t want to add too much flour. Remove from the processor onto a flour dusted surface & gently shape into a ball. Place on a flour dusted shallow bowl, cover & chill for 1 ½ hrs.

To shape the Cavetelli:

Remove dough from the fridge & divide into 4 pieces. On a very lightly floured surface, roll each into a long tube, approximately 1/2” in diameter. Continue rolling the other 3 pieces of dough. With a sharp knife, cut the ropes into ½” pieces.

Place the cut cavatelli onto a lightly floured rimmed baking pan, cover & place in the fridge until ready to cook them.

Make the Tomato-Sausage Sauce:

2 – 4 Tbsp. EVOO
2 cloves garlic, minced
1 (28 oz.) tin Italian tomatoes, chopped
1 Tbsp. fresh oregano, chopped or 1 tsp. dried oregano
3-4 fresh basil leaves, torn
1 Tbsp. chopped flat leaf parsley
2 or 3  (6” long) Italian sausages, either with fennel or not (or Italian turkey sausages)

(opt.) pepperoncino (chili flakes) to taste
Salt & freshly ground pepper to taste

In a medium skillet, brown the sausages on all sides. Remove & reserve. Heat the EVOO in a saucepan over medium heat & cook the garlic in the oil for a minute or so without the garlic taking on any colour; add the chili flakes & dried oregano (if using); add the tomatoes & bring to a boil. Meanwhile, cut the sausages into chunks & add to the sauce. Reduce the  heat & simmer the sauce about 25 minutes (until thickened), add the fresh oregano, basil & parsley, simmer for 5 minutes. Season to taste with salt & pepper, keep warm.

While the sauce is simmering, remove the cavatelli from the fridge & bring a large pot of water to a boil, add 1 Tbsp. salt. Place the cavatelli onto a flat tray in one layer, leaving behind any excess flour & slide them into the boiling water. Give them a stir& in a minute or so they will begin to float to the surface. Cook the cavatelli for a total of approximately 7 – 8 minutes. Have ready a warm serving bowl. With a slotted spoon remove the cooked cavatelli to the bowl; ladle the sauce over &  gently give them a stir using a spatula. Serve hot, passing either Pecorino or Parmigiano!

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Cherry Tomato Tarts

These days at #5 we seem to be eating cherry tomatoes 24/7. I’ve been wanting to make these tarts all summer and finally did! And are we glad I did…they were so good! Whipped up a green salad…dinner! You can easily double the recipe to make 8 servings. The best time to make this is in the summer with outdoor grown cherry tomatoes…I used Sungolds (my desert island tomato) and Sweet 100’s.

Makes 4 (4”) Tarts

For the Tarts:

1 batch pie dough, Version 2,  using 2 cups unbleached flour & 1 cup whole-wheat flour.  Roll the leftover scraps into a ball & freeze to use later.

dsc_3054-nx2Generous 1 ½ cups of yellow & red cherry tomatoes
Scant 1 ½ Tbsp. Kosher salt
1 ½ cups diced onion
3 Tbsp. EVOO + extra for drizzling or brushing the tomatoes
1 ½ Tbsp. Dijon mustard
¾ cup grated Gruyere cheese, not packed down
Freshly ground black pepper

Garnish: 8 Pitted black olives (I used Italian sun-dried, which worked out very well), cut in half.
Fresh basil leaves, rolled up and sliced chiffonade fashion

Make the Tarts:

Roll out the dough approx. 1/8” thick. Using a small plate (like a bread & butter plate), that’s approximately 1” larger than the widest part of the tart pans, cut out circles, using a thin-bladed knife. Fit the pastry into lightly floured tart pans & fold over the excess so that the sides are thicker that the bottoms.  Trim off any excess by rolling the rolling pin across the top of each tart.

Place the pastry-lined tart pans onto a rimmed baking sheet. Prick all over with a fork & chill for at least 1 hour.   You could do this the day before you want to bake the tarts.

Preheat the oven to 400 F.

Remove the tart shells from the fridge. Cover each with a round of baking parchment & fill with either pie weights or dried beans. Place in the oven & bake for 15 – 20 minutes, or until they are lightly coloured. Remove the pie weights & parchment, return to the oven & bake for an additional 10 minutes or until the sides & tops of the crusts are slightly golden. Remove from the oven, place on a cooling rack & cool to room temperature.

In the meantime, cut the cherry tomatoes in half. Place in a colander set over a bowl & sprinkle with the salt. Allow the tomatoes to drain for 1 hour, shaking slightly now and again.

In a frying pan over medium to medium-low heat, cook the onion in 3 Tbsp. EVOO until transparent & soft, stirring often, approximately 5 – 10 minutes. Set aside to cool to room temperature.

Divide the Dijon mustard between the tart shells & spread on the bottoms with a brush; add the grated cheese & top with the onions. Place the drained tomatoes onto a double thickness of paper towels, to absorb a bit of the excess moisture, then arrange them on top of the onions. Either drizzle or brush the tops of the tomatoes with EVOO &  grind a bit of freshly ground pepper over top.

Place the tarts back onto the rimmed baking sheet & return them to the 400 F oven for 15 – 25 minutes, until the pastry is golden & the cheese is melted.

Remove tarts from the oven & allow them to cool for 10 minutes before serving.

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Caponata (Sweet And Sour Eggplant)

You just gotta love summer!

It’s delicious! The recipe makes a lot, but it keeps very well, for up to 1 week. It’s bit time consuming but I think the end result is well worth it and you can cut up everything but the eggplant the day before. Terrific to have in the fridge in the summer to serve with Italian bread or as part of an antipasti platter. Heck, I can’t see why it would not be good in a pasta salad or as a condiment in a sandwich, or like our friends did, served it with grilled lamb! Like I said, it’s delicious and when I make it everyone loves it! Who doesn’t like praise?

Makes About 1 Quart

DSC_3828 nx22 lbs. eggplant
2 Tbsp. + 1 tsp. coarse sea salt
EVOO oil for frying the eggplant
11 garlic cloves, chopped
2 Tbsp. tomato paste
1 28 oz. tin Italian tomatoes, finely chopped, juice reserved
5 celery ribs, cut into ½” pieces
1 large onion
1  red or yellow bell pepper, cut into ½” pieces, or half of each colour
1 cup (6 oz.) green olives (Sicilian or Greek olives) in brine, pitted, cut into ¼” pieces or so
¼ cup drained bottled capers, rinsed
1/3 cup red-wine vinegar
¼ cup sugar
½ tsp. freshly ground black pepper
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh basil

Cut eggplant into 1/2 “cubes & transfer to a colander. Toss with 2 Tbsp. sea salt; let drain 1 hour.
While eggplant drains, heat 2 Tbsp. EVOO in a 4 – 5 qt. heavy pot until hot, but not smoking, then sauté ¾ of the garlic, stirring, until golden, but not browned, up to 1 minute. Add tomato paste & cook stirring, 1 minute. Add tomatoes & their juice; reduce heat & simmer, uncovered, stirring occasionally until thickened, 20 – 25 minutes. Set aside.

You can make this the day before & chill until ready to proceed with making the caponata.

Bring 3 cups water to a boil; add 1 tsp. salt. Cook celery until tender, 5 – 7 minutes. Drain in a colander & rinse under cold water to stop cooking. Set aside.

Gently squeeze eggplant to remove excess moisture & pat dry. Heat ¼” EVOO (about 2 cups) in a 12” heavy frying pan over moderately high heat to 360 F, then fry eggplant in 4 batches, stirring & turning constantly with a slotted spoon until browned and tender, 3 – 5 minutes. per batch. Bring oil back to 360 F between each batch.. Transfer eggplant to a paper towel lined baking pan.

I like to use my trusty electric frying pan for this because of it’s built in thermometer.

Pour off all but 2 Tbsp. of the oil from the frying pan. Turn the heat down to moderate & return the pan to the burner, or continue using the electric frying pan. Cook onion, bell pepper & remaining garlic, stirring occasionally, until golden, about 10 minutes. It’s always a good idea to add the garlic half way through this process so that it won’t burn. Add chopped tomatoes & their juice, eggplant, celery, olives, capers, vinegar, sugar, pepper & remaining 1 tsp. salt & simmer uncovered, stirring occasionally for 15 minutes.

Cool to room temperature, uncovered, then chill, covered for at least 8 hours.

Just before serving stir in the parsley and basil. Serve at room temperature. Yum, yum!  And…for a little extra yumm you can add 1/3 cup each golden raisins & either toasted pine-nuts or slivered almonds after the caponata is cooked but still hot.

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There’s Something About Canning

It’s the season once again to haul out our jars and get canning and preserving! And I am so glad to see a resurgence of interest in people taking it up!  Domenica Marchetti has recently published a new book “Preserving Italy” that’s filled with delicious recipes.

DSC_4424 nx2The household I grew up in had a pantry stocked full of  Mom’s labours; all kinds of jam, bread and butter pickles, pickled beets (with beets from our garden), relishes, mustard pickles (Dad’s favourite), canned cherries from our trees in the backyard, tomatoes, apricots, peaches, pears, applesauce and so on. For some reason all this work had to take place on the hottest days of the year! It seemed that there was always loads of produce and fruit showing up, people had fruit trees in their yard they were giving away, or  friends and neighbours who would bring back stuff from the Okanagan that had to be put up for the winter, right now! Then, of course, there was the salmon canning every year…I don’t like salmon…couldn’t stand the smell and couldn’t be in the house when it was being processed in that huge pressure cooker!

I  remember Mom and I staying up all night peeling those little silver-skin onions for pickling later that day!

So, you can imagine, when I left home to be on my own, I really missed all the wonderful treasures stored in our basement storage room (aka the cooler). It seemed to me that if I wanted some jam I had better damned well learn how to make it! I worked in a fruit cannery for a couple of summers when I was in my teens and I wasn’t about to eat bought jam!

DSC_3296 nx2I don’t do much canning anymore and I kind of miss it, especially when I see all the wonderful produce and fruit at the Farmer’s Market each week. Memories of sitting on the back steps on a sunny morning, peeling a big bag of pears someone had given us, about to be turned into spicy pear chutney or trying to come up with something clever to do with that big bunch of Italian prune plums a friend left at the back door, other than jam; not that I don’t love plum jam. In the end they became a star anise flavoured Asian plum dipping sauce!

A sight to behold and what a sense of accomplishment…all those glorious sparkling colours of jams and jellies in their cute little jars, dill pickles resting for 6 weeks, relishes and dark, spicy chutneys to serve with meat pies or on a sandwich or with cheeses…yum! Yes, there really is something about canning!

If you would like the recipe for the relish, click Mary’s Green Tomato Relish.  For the recipe for the Zucchini Marmalade, click here. For the recipe for my Dill Pickles, click here.

If you are looking for a recipe, send me a comment and I will get right back to you!

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3 Mediterranean Dips

I just crave these dips in the summer. Transports me straight to the Mediterranean! Good pita and some great wine; just about perfect. I think dips are a wonderful thing to take to a party or get-together in the summer. Great with my Greek lemon-oregano chicken or marinated lamb. You might want to drain the yogurt the night before for a nice thick Tzatziki.

Phyllis’ Tzatziki

Makes about 2 1/2 cups

_DSC2041 resize2 cups Plain Yogurt (I like Liberte Mediterranean, but a good thick Greek yogurt would also be great)
½ English cucumber
2 cloves garlic
2 tsp. lemon juice
2 Tbsp. EVOO
½ tsp. Dijon mustard
1 Tbsp. fresh dill, chopped

Take a large piece of well rinsed cheesecloth (Julia Child always recommended rinsing to remove the medicinal aroma of cheesecloth). Line a metal sieve with the cheesecloth. Place the yogurt in the sieve; place over a bowl and cover. Allow to drain in the fridge for a few hours or overnight. Grate the cucumber and place in a sieve over a bowl; salt the cucumber & allow to drain for about 20 minutes. Remove yogurt and place in a large bowl. Squeeze as much liquid from the cucumber as possible, using your hands, and add to the yogurt. Smash the garlic and sprinkle with a little sea salt. By pressing & spreading with the back of a chef’s knife, puree the garlic & add to the yogurt mixture. Add the lemon juice, EVOO, Dijon mustard and dill. Blend well. Place in the fridge for an hour or so to blend the flavours. Season with salt if required and serve with pita bread or as a dip for kebabs or anything else that takes your fancy! Tzatziki will keep for a few days in the fridge.

Hummus 

This is another wonderful dip from the Mediterranean. It is not only delicious with warm pita bread but I also use it for sandwiches & wraps.

Makes about 3 cups

1 19oz tin chick-peas (garbanzo beans), rinsed & drained
½ cup tahini (sesame seed paste), well-stirred
1/3 cup EVOO
1/3 cup fresh lemon juice
½ tsp. ground coriander
¼ tsp. ground cumin
2 large cloves garlic, minced
3 Tbsp. chopped fresh parsley
¼ cup cold water
Salt & freshly ground black pepper to taste

Tahini can be found at most grocery stores, usually in the ethnic section, or at any Greek grocery store.

Place chick-peas, tahini, oil, lemon juice, coriander & cumin in the bowl of a food processor; puree until smooth; transfer to a bowl. Stir in garlic, parsley, water, season with salt & pepper. Hummus is a good keeper and will last a number of days in the fridge.

Baba Ghanouj

Boy do I love this! It just screams summer. Serve either with warm pita or as a spread on a wrap. Try and get some fresh, local eggplant for this if possible.

Makes about 3 cups

2 large eggplants (2 ½ lbs. total)
¼ cup tahini (sesame seed paste), well-stirred
2 – 3 cloves garlic, mashed to a paste with ½ tsp. sea salt
3 Tbsp. fresh lemon juice
½ tsp. ground cumin
1 – 1 ½ tsp. sea salt
2 Tbsp. EVO
1 Tbsp. chopped fresh flat-leaf parsley

Garnish: Smoked paprika and a drizzle of EVOO

Tahini can be found at most grocery stores, usually in the ethnic section, or at any Greek grocery store.

Turn oven to broil. Place the eggplant on a baking sheet and broil 6” from heat, until very soft, turning occasionally. Cool 20 – 35 minutes. Cut eggplants in half and remove the flesh, discarding the skin. (I usually strain the cooked eggplant pulp for 30 minutes to remove excess liquid). Place in food processor with tahini, garlic, lemon juice, cumin & salt until combined well. Season with salt if necessary. Transfer to a serving plate or shallow bowl, drizzle with EVO, sprinkle with a few pinches of smoked paprika and then scatter on the parsley.

If you would like to make the chicken to have with the tzatziki, click Greek Lemon Chicken.

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Meyer Lemon Vinaigrette

Meyer lemons were something we never saw in our markets here in Vancouver…but thankfully all that’s changed! Heck, even Costco sells them now!  This dressing is excellent and I make it often.  Whenever I find Meyer lemons, I pick up a bunch, squeeze them and freeze the juice for later use.

Makes Approximately 1 Cup

¼ cup Meyer lemon juice
1 Tbsp. red wine vinegar
1 clove garlic, smashed
½ tsp. stoneground Dijon mustard
1/8 – ¼ tsp. each of dried marjoram, oregano & basil (fresh herbs are wonderful if you have them, simply use 1/2 tsp. of each one)
1 Tbsp. honey
1 ½ tsp. sugar
Salt to taste
¾ cup EVOO

Put everything, except the oil, in the blender & blend until well combined; slowly drizzle in the EVOO until dressing is emulsified or all ingredients are well blended. Taste, adjust seasoning to your taste & enjoy.

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Anne’s Anchovy-less Caesar Salad Dressing

This one is for all of you who hate anchovies as much as I do!  I’ve sampled really fresh, marinated ones in Italy, sorry, they still taste like anchovies!  It’s OK though, my husband adores the little morsels!  The garlic gives it a really good punch. Anne gave me her recipe a really long time ago and we make the dressing often as you can tell from the stained, well-used recipe in the photo. Get out the romaine, parmesan and homemade croutons.

Makes approximately 1 cup

1 egg
2 garlic, coarsely crushed
2 Tbsp. red wine vinegar
9 Tbsp. EVOO
Dash of salt to taste
½ tsp. sugar
¼ tsp. pepper
½ tsp. Dijon mustard
1 ½ tsp. lemon juice
2-4 drops of Tabasco
2-4 drops of Worcestershire sauce

Combine everything but the oil in a blender. Blend well. Slowly drizzle in the oil until well emulsified. Pour into a jar & keep chilled for up to 3 or 4 days.

Toss with romaine lettuce leaves, a generous sprinkling of Parmesan cheese & croutons, toss again.  Enjoy!

If you would like to make your own croutons, please go to Homemade Croutons.  Featured image shows salad with toasted Italian bread drizzled with EVOO…also fabulous!

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