Archive for March, 2011

Homemade vinaigrette is so very easy

Every time I pass the salad dressing aisle in the store these days, I let out a little sigh. It’s becoming such a regular condition that I’m starting to feel like one of Pavlov’s dogs.

Why this reaction over a simple salad staple? Because dressing can be so easily made at home instead of at some factory pumping out high-fructose-laden goop.

The easiest of all dressings to make also happens to be one of the tastiest: vinaigrette. At its simplest, you can make vinaigrette by mixing vinegar and oil in a ratio of one part vinegar to three or four parts oil, depending on your preference. By adding a few more ingredients, you can make it combine better and taste greater.

The process of combining two ingredients such as oil and vinegar that usually don’t like to combine is called emulsification. A vinaigrette is a classic example of a temporary emulsion because, in time, the two immiscible ingredients will separate. That’s why you shake a bottle of dressing before using: to get the ingredients to recombine, at least temporarily.

To make a vinaigrette go from good to great, I like to add a couple of extra ingredients, namely dried herbs such as oregano, and a dollop of mustard. That latter ingredient will not only add a burst of flavor, it will act as an emulsifier to help keep the vinaigrette more stable.

Emulsifiers such as mustard, honey and even the lecithin compound found in egg yolks are like that peacemaking third friend you had in high school who could make the two others who are usually at odds with each other get along.

With or without such extra ingredients, vinaigrettes can be made in countless ways, with everything from basic red wine vinegar and generic vegetable oil to a pomegranate vinegar and high-end extra virgin olive oil.

For this recipe, I use a decent balsamic vinegar and regular olive oil. The result is a delicious, slightly sweet vinaigrette that is outrageous on salads. In addition to a dressing, it will also work wonderfully as a dip and a marinade for meat.

Ready to make your own vinaigrette? Grab a bowl, a whisk, and let’s get to this.

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Make a date with bacon

I’m going to kick off this column with two of the tastiest words you’ll ever hear: “bacon-wrapped.”

Does it even matter what follows this compound modifier of goodness? Wrap anything in bacon and you have the makings for awesomeness in your mouth. You’ve probably had bacon-wrapped shrimp or bacon-wrapped asparagus, both wonderful examples of bacon wrapped around a savory item.

But did you know you can pair bacon with a sweet food for an equally unctuous experience? Bacon is a savory, salty meat; when paired with something sweet, it’s a wonderful contradiction, a yin-yang of pleasure for you taste buds.

In this application, we’re pairing bacon with a date, a sweet fruit. Here’s another case of the sum being greater than the parts. On their own, both bacon and dates are wonderful. When paired, they are both taken to the next level.

Bacon-wrapped dates are super easy to make – basically wrap bacon around a date, insert toothpick and cook on a tray in an oven. They are delicious as a snack and will take any party to the next level as a excellent hors d’oeuvre.

For easier eating, buy dates that have been pitted. As for the bacon, I prefer center cut because it tends to be less fatty.

Ready to make a date with bacon? Let’s do this.

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