Idressing1

Italian Salad Dressing

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I think of this recipe as akin to the house dressing at the Olive Garden.  With that in mind, it goes great in a lettuce, tomato, red onion (thinly sliced) salad complete with garlic croutons and topped with some grated parmesan cheese.

Idressing2

Why eat out when you can mimic the best part of the Olive Garden experience (IMO) at home, using some freshly grown lettuce from the garden?

PREP TIME: COOK TIME: TOTAL TIME: 15 min    YIELD: 1 bottle
Ingredients:
  • 1/2 cup mayonnaise
  • 1/3 cup white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 4 tbsp corn syrup
  • 1 tbsp lemon juice
  • 5 tsp grated parmesan cheese
  • 1 clove garlic, minced
  • 1 tsp italian seasoning mix
  • 1/2 tsp dried parsley flakes
  • pinch black pepper
  • 1/2 tsp xanthan gum (optional)
 Directions:
  1. Combine all ingredients and mix thoroughly.  Note the xanthan gum is optional, however it does help to make the thick consistency of the dressing.
  2. Store in an airtight container in the refrigerator for one to two weeks.
rvinegar1

Raspberry Vinegar

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This started out with me trying a new recipe for a raspberry vinaigrette, which was a bit less than successful because I substituted red wine vinegar for the called-for raspberry vinegar. Determined to make a mends to the vinaigrette recipe, I went looking for raspberry vinegar, but ultimately decided it wasn’t worth the exorbitant price at the grocery store, especially considering I couldn’t think of many uses for a whole bottle.

I guess I feeling particularly adventurous when I came across the idea of making home-made raspberry vinegar. Intriguing, and seemingly easy and more cost effective. I found this blog post from The Yummy Life on the subject.

I realize it’s not a true DIY vinegar, as there was no fermenting involved here.  I generally followed the recipe as directed and tweaked the type of vinegar used ever so slightly, and ended up with a beautifully red liquid, with subtle raspberry flavour.

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What about those leftover raspberries? Make Raspberry Chipotle Barbecue Sauce.

PREP TIME: COOK TIME: TOTAL TIME: YIELD: 1 jar
Ingredients:
  • 3/4 cup loose fresh raspberries (or frozen unsweetened)
  • 1/4 cup white balsamic vinegar
  • white wine vinegar to fill the jar
 Directions:
  1. Wash berries well, and add to 500 mL mason jar.
  2. Add vinegars, fill to top.
  3. Seal and refrigerate for 2 weeks.
  4. Strain mixture through cheesecloth, and transfer to a resealable container.