Vinaigrette is any dressing made from oil and vinegar. French dressing implies vinaigrette and the many variations that were created. Britain and America made French dressing popular in the 1880’s. Because people realized how healthy salads were, many recipes have been created for the use of French dressing.

Vinaigrette is from the form of French vinaigre, which is commonly known as vinegar. It was first used in 1699 but it wasn’t until the late 19th century that Vinaigrette came onto the scene on its own. In French, vinaigrette was used to describe a carriage which resembled a vinegar seller’s cart. In Europe, Vinaigrette is also known as French dressing and it is the common salad dressing in the western world. Various flavorings to suit anyone’s taste is added to the mixture of oil and vinegar, using salt and pepper to taste. It is used on green salad and can be used to marinate various meat products, acting as a tenderizer.

By 1880, French dressing was becoming increasingly popular, mixing three parts oil to one part vinegar coupled with added seasonings like mustard or bleu cheeses. Presently, there are many new additions which has created Green Goddess, Thousand Island, Russian, Roquefort and ranch dressings. Dressings that were bottled had the greatest impact. In 1915, Hellmann’s deli style mayonnaise had the greatest impact. Kraft created the now popular Miracle Whip and the coral colored French dressing. Homemakers throughout the world enjoyed these convenience dressings. They seemed to taste even better than home cooked creations and of course cut the amount of time used in preparing these dressings. In the 1960’s, Julia Child, a master chef in her own right, instructed her viewers on how to make vinaigrette, using various herbs and spices to create a unique taste.

Using crisp mixed greens, or potato salad with the French flair, or the Mediterranean way of combining greens, vegetables, tuna, olives, eggs and anchovies, there is no doubt that vinaigrette is the dressing that compliments those dishes. The oil and the vinegar cannot be the “run of the mill” ingredients. For the authentic French dressing, you will need to use red or white wine vinegar; it cannot be very strong or pungent. Using this type of vinegar is a definite compliment to extra virgin olive oil, another classic with a very mellow taste.

Prior to 1880’s, French style dressings were simply known as dressings or salad dressing. Often this dressing contained egg, a carry over from the ancient Roman ways. The name French dressing did not show up in the American cookbook until after the 1880’s.

Whether you purchase a name brand bottled vinaigrette or choose to make your own unique signature dressing, always remember to use top quality extra virgin olive oil and either a red or white wine vinegar. With the added herbs and spices, you can create variations that are unique to your creative abilities. You just may have a winning creation that may taste better than Kraft’s and Hellman‘s dressings.

oil and vinegar, vinaigrette, salad dressing

Technorati Tags: oil and vinegar, vinaigrette, salad dressing

A vinaigrette and French dressing are one in the same and very easy to prepare. All you need is oil, vinegar, salt and pepper. The secret is to make sure the ingredients are top quality. Extra virgin olive oil with red wine vinegar or nut oils and balsamic or sherry vinegars. You can even use flavored vinegar with canola, corn or safflower oils. Before using this dressing, always whisk together the oil and vinegar as they do tend to separate almost immediately.

Combine these ingredients, using an oil and vinegar that complement one another and the foods that will be used…

• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• Fine sea salt and pepper freshly ground to taste

The olive oil should be whisked in the vinegar and seasonings combination. The finished dressing should be allowed to stand in place a few hours before using so that the numerous flavors can blend together. Before use, stir the dressing.

A variation to create Dijon vinaigrette is to add…

• 1 teaspoon Dijon mustard
• 2 tablespoons vinegar
• 6 tablespoons olive oil
• Fine sea salt and freshly ground pepper to taste

If you prefer herbed vinaigrette, simply add 1 tablespoon fresh finely cut herbs or 1 teaspoon dried herbs. Herbs that can be used are basil, tarragon, thyme, marjoram, and/or chives to taste.

By using extra virgin olive oil, you will taste the rich flavor of the oil. If the ingredients are robust, than use an oil that doesn’t have much flavor, such as corn, canola and light olive oil. If a tomato salad is being served, serve it with basil or rosemary infused oil. When preparing a vinaigrette with walnut oil, a salad prepared with green beans will taste so much better.

An easily prepared salad includes…

• Washing the salad greens and drying them in a salad spinner. Wet greens will not allow the dressing to cling to them. Storing wet greens will make them spoil faster.
• Red and white wine vinegars can be used on almost any salad. For milder flavors, use rice or champagne vinegar.

Before serving your salad creation, toss the salad with the applied dressing just before serving. The dressing flavors will evenly distribute throughout the salad. It is a good idea not to toss a salad with the dressing applied, since the greens will wilt in a matter of minutes.

It is so simple to grow your own greens to use in your salad and makes sense given how expensive vegetables have become. You also are guaranteed a healthy meal when picked fresh from the garden and prepared almost immediately. Also, you will be able to taste test your personal combinations and prepare your dressing accordingly.

An entire meal can be prepared around the tossed salad you will be serving. Depending on your preference, you can readily create a French dressing or vinaigrette that is either mild or robust in flavor. This dressing will definitely be a compliment to the various greens that has been mixed together in your salad bowl, allowing a colorful display that is lightly bathed in a delightful tasting combination of your chosen oil and vinegar.

vinaigrette dressing, oil and vinegar, olive oil 

Technorati Tags: vinaigrette dressing, oil and vinegar, olive oil

The trick in serving cauliflower is all in the preparation. If you overcook it, it is just plain disgusting or if you serve it plain, it is very drab and boring. However, you will see this vegetable featured in soups, gratins, curries, risotto, pastas and salads from India to deep in the Mediterranean. When you go to the produce section in the winter, it is all but bare save for Cauliflower, which is actually at its peak.

While most of us are used to the plain white cauliflower, there are many varieties currently available today: purples, light green and pale oranges are examples. They all have similar tastes so you can liven up your recipes by substituting them for each other at any time.

Cauliflower is a member of the cruciferous vegetable family which feature phytonutrients and enzymes, in fact, it is loaded with them. These will help neutralize damaging toxins that can hurt your bodies cells. Cauliflower is also loaded with other beneficial properties such as the vitamins, B5, B6, C, and K. It is also rich in folate and dietary fiber along with being a great source of omega-3 fatty acids and manganese. This is more than enough reason to make sure that you include it in your diet plan.

If your children are like most and grimace when you put a big bowl of steaming cauliflower on the table, try serving it raw. For whatever reason, the kids who scream the most about eating veggies will actually gobble up raw cauliflower.

Goat Cheese Topped Cauliflower Gratin

This is a great vegetarian dish and super easy to make.

2 pounds of cauliflower, broken into florets
3 T olive oil, extra-virgin
Salt
Pepper, Fresh ground
6 oz goat cheese, fresh
1 garlic clove, shoot removed and cut in half
5 T milk, low fat
1 t thyme leaves, fresh (you may use a ½ of dried if fresh is not available)
1/4 C breadcrumbs, dried

1. Get a 2 qt gratin dish and oil it up while pre-heating oven to 450 degrees.

2. Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and stead for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.

3. Add an ample amount of salt and pepper and then toss with half of the thyme and 2T of olive oil. Evenly spread in dish.

4. In a mortar, place garlic and 1/4t of salt, use pestle to mash into paste. Move over to food processor and combine with goat cheese and milk and blend until smooth. Combine remainder of thyme and pepper to taste. When complete, spread mixture evenly across the top of the cauliflower.

5. When you are ready to place gratin in the over, sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. Place in over and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.  Yield: Serves 4

olive oil drizzled cauliflower

Technorati Tags: olive oil drizzled cauliflower

Sublimely Simple Salad Dressing

For the simplest salad dressings, you need only blend an acid like vinegar or the juice of a citrus fruit, with a healthy oil such as olive, nut or one with a neutral flavor, and season it with salt and pepper.

With a brisk whisk, the complementary flavors of the oil and vinegar blend together beautifully. You’ll need to restore the balance by whisking the oil and vinegar again before dressing the salad. Without an emulsifying ingredient the two will always separate.

So if you’d like the oil and vinegar to not separate, you may add mustard to emulsify the mixture in a creamy dressing. As good cooks know, after whisking the vinegar and mustard together, the oil must be gradually added or you’ll risk the dressing separating, resulting in what kitchen parlance calls a “break”. Nor can you add mustard to the oil at the end of the procedure. It will clump up in the dressing and cause the oil and vinegar to separate.

A kitchen towel provides a handy assist to keep the bowl from moving about while you are simultaneously whisking and slowing pouring in the oil. Simply fold it lengthwise, twist it tightly, and form a ring the size of the base of the bowl.
When the bowl is placed on top, it will remain stable and make your whisking and pouring much easier.

salad dressing, oil and vinegar, simple dressing

Technorati Tags: salad dressing, oil and vinegar, simple dressing

A Salad Dressing can Contribute to a Healthier Diet

In today’s world, time is of the essence. We rush, we cut corners, we sometimes even compromise. In no area is this as prevalent as in food preparation. In the not too distant past, many hours of each day were devoted to planning, shopping for and preparing tasty meals. We simply don’t take the time necessary these days to create good, wholesome dishes. And all this corner-cutting could prove detrimental to our health as we choose foods that are fast rather than good for us.

If you don’t want salad dressings full of preservative, additives, damaged polyunsaturated oils like soybean or canola, sugar and sodium and even sometimes hydrogenated fats, stay away from those that are commercially prepared. You can make your own healthier versions in very little time.

It’s simple to make a perfect vinaigrette with just three basic ingredients: a healthy fat, an acid and, if you want a consistent “creamy” dressing, an emulsifier. Here is an easy recipe which will take less than five minutes to prepare:

The juice of half a lemon, squeezed into a small bowl, provides the necessary acid. Be sure there are no seeds or pulp. Next, a tablespoon of Dijon mustard serves as an emulsifier when it is mixed with the lemon juice. Finally, one cup of extra virgin olive oil – the healthy fat – is added to the mixture, poured in a thin stream while vigorously whisking. And that’s it: a beautifully blended, rich and creamy dressing in just a few minutes.

If you’d like, you might add a bit of unrefined sea salt and freshly cracked pepper to enhance the flavor. Or you can substitute flax oil for about ¼ of the olive oil to add healthy omega-3 essential fats. If you are not fond of Dijon mustard, a raw egg yolk will serve well as the emulsifier.

Creative cooks will find this basic recipe perfect for adding their own unique touch. An authentic Caesar dressing can be conjured up with the addition of an egg yolk, finely chopped garlic anchovy paste and maybe chopped capers. Or make grapefruit vinaigrette by adding freshly-squeezed grapefruit juice. With your favorite, finely-chopped herbs, you will discover new flavors. Substitute balsamic vinegar for lemon to produce a balsamic vinaigrette. Or find another flavored vinegar to subtly alter the flavor– how about pear vinegar in a salad of fresh pear slices and Roquefort? And a raspberry vinaigrette is as easy as mashing up fresh raspberries (but be sure to use a strainer to keep out the seeds).

Order of operation is important, here. Just remember to add all ingredients to the emulsifier and acid mixture before slowly pouring in the oil. A hand-blender or food processor may be used to save time and save a tired arm when preparing more complicated dressings, like the Caesar.

You can create a better and healthier version of any grocery store dressing with this basic recipe and your own imagination, and you can do it quickly and at home. Who knows, you may come up with a fantastic new taste destined to become your signature dressing.

Healthy and inexpensive, this one little step takes you away from the processed food aisle and introduces healthier and tastier flavors to your table.

oil and vinegar salad, vinaigrette, salad dressing, healthy salad

Technorati Tags: oil and vinegar salad, vinaigrette, salad dressing, healthy salad

Roasted baby artichokes with drizzled Olive Oil

One vegetable that goes great with olive are baby artichokes. Spring and fall are the two seasons when artichokes are abundant and at their peak. The name may be deceiving, but baby artichokes are actually full grown artichokes. They are the ones that grow on the branches of the artichoke plant rather than on the main stem, which carries the typical large artichokes. The largest ones can be found growing on top of the plant. Baby artichokes are a great vegetable as they are easy to clean and do not have any of the bothersome, fuzzy fibers that can usually be found in the larger artichokes. Everything in the baby artichoke is practically edible, which is why it makes for a great dish alone, served with pasta, or in an artichoke salad. Here you will find a recipe for roasted baby artichokes, a perfect dish that everyone can try and enjoy, and you will only need 3 simple ingredients: artichokes, oil, and seasoning. They are delicious and incredibly easy to make.

For roasted baby artichokes, the ingredients you will need are:

2 pounds baby artichokes
¼ cup extra virgin olive oil
Salt and pepper to taste

Prepare your artichokes by cleaning them first. Do this by trimming the stem and pulling off the outer leaves. Leave the lighter green leaves. Place the outer leaves in a cold water lemon bath, which is simply made of 1 part lemon and 3 parts water. Let them sit for a while and then take them out of the lemon bath. Next, cut the larger artichokes in half, leaving the really smaller ones whole. Place all the artichokes in a pot of water and cover. Simmer the artichokes for about seven or eight minutes until they soften and are just tender. Take them off the flame and drain them well. Once they have cooled, toss them in olive oil and arrange them in one layer in a baking dish. Bake them for about seven or eight minutes in a 450 degree oven. Once cooked, take them out and sprinkle the dish with some salt and pepper to taste. Your roasted artichokes are now ready to be served and enjoyed!

These artichokes are a great accompaniment to any meat dish or it can be tossed with pasta and a good quality Parmesan cheese for a satisfying and delicious meal. Artichokes are very healthy and tasty and can be cooked in any way you like! They are a good source of vitamin C, folate, fiber, and other minerals such as potassium, phosphorous, and magnesium.

artichokes and olive oil, roasted artichokes with olive oil

Technorati Tags: artichokes and olive oil, roasted artichokes with olive oil

Off the Grill: Chicken Salad Chicken salads are great dishes, either as the start to a meal or it is the meal itself. This warm chicken salad goes great with warm and toasted garlic bread or grilled garlic crostini.
You will need:

1 tablespoon sherry vinegar
1½ tablespoons pink peppercorns, or 1½ teaspoons green peppercorns mixed with 1 tablespoon of raw honey
1/3 cup olive oil
2 tablespoons balsamic vinegar
¾ - 1 pound boneless, skinless chicken breast halves, (3 breast halves, minus tenderloins)
Kosher salt
Freshly ground black pepper
2 cups pink grapefruit segments, plus juice
½ teaspoon Dijon style mustard
3-4 chives
7-8 ounces or 1 bag of arugula leaves, washed and dried

In a small cup, combine the sherry vinegar and peppercorns. Leave them to soak as you prepare the chicken. In a separate, large shallow, plate, combine two tablespoons of the oil with the balsamic vinegar. Take your chicken pieces and put them in between pieces of plastic wrap and pound them to a thickness of about ¾ of an inch using a rolling pin or mallet. After pounding, dip the chicken in your oil and vinegar mixture, coating each side evenly. Season each piece lightly with salt and pepper, then cover them and let stand for about 15 minutes in order for the flavors to sink into the chicken.

Prepare the grill and put it to high heat. If using a gas grill, prepare the grill to medium heat, getting ready to fan flames if they get too out of control. Before laying your chicken down on it, lightly coat your grill rack with oil.

Prepare your grapefruit by cutting off the top and bottom of the fruit and removing the white pith from the fruit. Start the cut from above going downwards. Once you’ve peeled the fruit completely, put the meat in a fine strainer and cut between the sections of the fruit using a paring knife. Collect al the fruit and the juice in the bowl, making sure to squeeze the extra juice out of any remaining pulp.

After all that, the chicken is done marinating and is ready to be grilled. Cook each side for about four minutes until the chicken is just cooked through. Once cooked, transfer them to a chopping board and cut them into ¼ to ½ inch wide strips. Cover the pieces loosely to keep them warm. Drain the grapefruit segments and reserve the juice for later on.

While the chicken is grilling, the vinaigrette can already be prepared. Whisk together the remaining oils, 1 tablespoon reserved grapefruit juice and mustard in a large mixing bowl. Snip the chives and whisk them well into the mixture. Don’t forget to ad salt and pepper and adjust as you go along. Finally, add the arugula to finally toss and lightly coat each leaf.

Now, you can plate your salad. Arrange some of the arugula leaves on a plate, topping it with chicken slices and some of the grapefruit segments. Drizzle each plate with some vinaigrette and top it off with soaked peppercorns. Serve the salad immediately and enjoy.
grilled chicken salad, grilled chicke marinade

Technorati Tags: grilled chicken salad, grilled chicke marinade

Whisked, not shaken oil and vinegar vinaigrette

If you thought that vinaigrette is exclusively a salad partner, then you are highly mistaken. As a matter of fact, vinaigrette can be used with a number of dishes, including pasta, fish, and grilled vegetables. It is a very handy thing if you know how to make vinaigrette, as this sauce is simple, very easy to make, and can come from the ingredients that you already have stored in your pantry. A homemade vinaigrette is more economical and tastes leagues better than store-bought vinaigrette.

The two basic ingredients for vinaigrette are oil and vinegar, and the ratio between the two plays a very important role. Generally, it is three parts oil to one part vinegar, but if a milder, less acidic ingredient is used instead of vinegar, the proportion of the oil lessens. As with all things cooked and prepared, the best results will come from using the best and freshest ingredients.

You will need two hands in making vinaigrette: one hand to whisk the ingredients together, while the other is used for pouring in the oil. This is why it is important that your bowl is stationary as you work. Using a rubber bottomed bowl is most helpful, but if you don’t have one, shape a round towel into ring around the bottom of the bowl to provide the needed traction.

Begin by dissolving a bit of salt in the vinegar. This is done because salt dissolves more readily when it is mixed in the vinegar directly; you can still season and adjust the taste of your dressing at the end. Next, add a small amount of Dijon mustard and whisk until all of it is combined well into the vinegar. This acts as an emulsifying agent, which binds the oil and vinegar together. Now, pour in the oil in a slow, steady stream while whisking continuously and vigorously, until everything is incorporated well and emulsified. Season to taste with salt and pepper and your vinaigrette is done and ready for the taking.

Don’t be afraid to experiment and play around with this basic recipe by using a different type of oil or vinegar, such as garlic infused olive oil or balsamic or red-wine vinegar. You can also alter and increase the flavors of your dressing by adding herbs, shallots, garlic, or even citrus zest. As a way to top off your dishes, this vinaigrette can be tossed over salad greens, drizzled over grilled fish, meat or vegetables, or mixed with pasta.

Note: Your vinaigrette dressing will be as good as the ingrediemts you use to make it. Be sure to use a quality extra virgin olive oil as well as a fine vinegar.

vinaigrette, oil and vinegar, vinaigrette dressing

Technorati Tags: vinaigrette,  oil and vinegar, vinaigrette dressing

Blender Basil Dressing

If you’ve got a blender at home, then you should know that these things aren’t just for purees or shakes. Blenders can also help you greatly in concocting great salad dressings. Here is a recipe for a wonderful and easy-to-make basil dressing.

The ingredients for this recipe are as follows:

2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 to 5 tablespoons coarsely chopped fresh basil
1 tablespoon granulated sugar
2 cloves garlic, chopped
¼ cup canola oil
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

Add the vinegars, basil, sugar, garlic, oils, salt, and pepper in a blender. Pulse the mixture, or mix it in short bursts so that the ingredients combine thoroughly and the basil do not get chopped too fine. A combination of butter lettuce, freshly shredded Parmesan cheese, marinated mushrooms, juicy red ripe tomatoes, and even some ripe wedges of Haas avocado make for a delightfully superb salad. This recipe yields about a cup dressing.

 basil salad dressing, basil salad dressing recipe

Technorati Tags:  basil salad dressing, basil salad dressing recipe

Basic Vinaigrette Recipe

One of the great things about vinaigrette is that it is so versatile and flexible. All you need is a reliable basic vinaigrette recipe and all it’s other variations stem from just this. Below is a basic recipe for vinaigrette, which you can adjust and alter to create several variations.

You will need:
4 to 6 cloves garlic, peeled
About 1 teaspoon salt
About 2 cups red or white wine vinegar
1 tablespoon sugar
About ½ teaspoons freshly ground black pepper
About 2 cups extra virgin olive oil (or 1 cup olive oil and 1 cup canola oil)Method:

basic vinaigrette, oil and vinegar, vinaigrette dressing

Technorati Tags: basic vinaigrette, oil and vinegar, vinaigrette dressing