In the Kitchen
Recipes for Salad Dressings
Our next Chef's Circle demo is scheduled for March 19th, when we have the Spring Garden Party festival, so in the meantime, how about seeing how many salads you can eat for the next few weeks? Here are some delightful recipes for your salads.
Asian Salad Dressing
Put the ingredients in from the top down and then whisk.
1/2 c. rice vinegar
1/4 c. soy sauce
1/4 t. ground ginger
1 pressed garlic clove
2 t. sugar
1 c. canola oil
Cesar Salad Dressing
Shred enough lettuce from the market to make 6-9 cups
1 c. French bread, cut 1/2 inch cubes; toasted slightly in a pan
1 egg
Juice of 1/2 lemon
1/2 t. Worcestershire sauce
Fresh ground pepper to taste
1 garlic clove
1/4 t. salt
1/4 c. olive oil
1/4 c. grated romano cheese (or none)
Mash garlic into side of large salad bowl (or put through a garlic press), using the salt as the mashing abrasive. Ease the egg into a boiling pot of water and boil exactly 1 minute, then retrieve from pot, crack into the bowl, breaking it up with a fork or whisk. Add lemon juice, olive oil and Worcestershire. Whisk well. Makes about 1/2 cup of dressing. Add lettuce leaves, tossing to coat thoroughly. Add Romano, bread and pepper. Toss again.
posted February 15, 2005 | permanent link to this article
February 12, 2005 - Margaret Hughes, The Kitchen Wizards
Margaret HughesIf there really are Renaissance women, Margaret Hughes is one of them. She earned a bachelor's degree with a double major in Family Studies and Early Childhood Development at the age of 21, taught English in Japan, nannied in Greece, directed all operations of a weight loss clinic, and advocated for and counseled people in the mental health system. Each experience was vital, yet it became clear over the years that all these jobs lacked one feature: a connection to the culinary world.
So, after soaring through culinary arts school with a 4.0 Associate of Arts Degree, Margaret chose the road less traveled. As personal chef, cooking instructor and kitchen consultant, Margaret’s dreams have now been realized. Margaret’s culinary savvy and her very attentive personal communication style have lead her to a variety of culinary and teaching venues including a 75 person cooking class on an Army Base, private cooking classes, family and party cooking classes, personal chef clients’ homes, kitchen reorganization and a Margaret Hughes original idea: recipe rescuing!
From decorating cakes to putting food on your kitchen table, Margaret’s experience, knowledge, and interest to always learn make her an excellent culinary resource here in the southwest. She can be contacted at: 873-7674.
Margaret will be presenting the following recipe and chocolate dipping techniques for breads and strawberries at 10:30 a.m. this Saturday in the big rain-proof tent at the west end of the market.
Chocolate Bread Pudding
1 French baguette cut into cubes
4 eggs
4 egg yolks
2 1/2 c. whole milk
2 1/2 c. heavy cream
1 c. sugar
1 tbs. pure vanilla extract
1 1/2 c. semi sweet chocolate chips
Marsala Berry Couli
2 pts. strawberries, fresh
1 pt. raspberries, fresh
1 c. brown sugar, packed
3/4 c. Marsala wine
1. Preheat oven to 350 degrees. Grease bottom of baking pan with 1-2 tbs. butter. Place bread cubes in baking pan.
2. Place chocolate chips in a medium bowl.
3. In a double boiler whisk together: eggs, egg yolks, milk, cream, sugar and vanilla. Stir constantly until mixture reaches 140 degrees.
4. Pour half of the mixture over chocolate chips and stir until melted and smooth.
5. Pour the remaining egg mixture over the bread cubes and soak half of the bread surface to create a marbled effect.
5. Pour chocolate mixture over the bread cubes leaving some areas with only the plain egg mixture. Press down on the bread to soak entirely.
6. Cover with foil and bake for 45 minutes to 1 hour. Cool and serve with Marsala Berry Couli.
For the Couli: Place all ingredients in a food processor and puree until smooth. Strain though a sieve to remove seeds.
posted February 9, 2005 | permanent link to this article
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