Showing posts with label salad dressing. Show all posts
Showing posts with label salad dressing. Show all posts

Saturday, January 30, 2016

Orange Marmalade Salad Dressing #Recipe @Peg Cochran

Like many people, you have probably vowed to eat more leafy greens in the new year.  They're so good for you, right?  And salads are a great way of getting your daily dose.  But sometimes you get tired of the same old, same old.  This dressing is a delicious twist on the usual vinegar and oil.  Frankly, I'm a bit of a salad dressing snob having grown up with homemade vinaigrette, so I'm not a huge fan of bottled dressing.  Things can get a little dull after while, but this dressing really perks things up.

I like to add dried cherries or cranberries to the salad along with mandarin oranges or clementine sections, both of which pair nicely with this dressing.  If you don't have a nut allergy, a handful of chopped pecans would also taste good. 

1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
2 TBLS orange marmalade
2 TBLS balsamic vinegar
1/4 tsp salt or to taste
pepper to taste

Shake in a closed jar or whisk in a bowl until blended. Any leftover dressing can be saved for another day. 

Gather your ingredients

Measure your ingredients and put in a bowl or jar

Whisk ingredients until emulsified and well combined

I added sliced onions (red onions are especially good), dried cherries and clementines.


Bon Appetit!



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Tuesday, August 19, 2014

How to make Breaking Bad FRANCH Dip and Dressing – An Emmy Awards Recipe from Cleo Coyle



The Primetime Emmy Awards air next Monday, August 25. While there are many superb dramas honored with nominations, I have to admit that I'm rooting for a little black comedy/crime drama about a mild-mannered family man and school teacher who makes a big change in his life after being diagnosed with terminal cancer. 

Emmy Update - Breaking Bad won big. Best Actor, Best Supporting Actor, Best Supporting Actress, Best Writing, and Outstanding Drama Series of the Year. Congrats to the cast, crew, and creator Vince Gilligan. (Click here and find out what Vince said about writing that Marc and I wholeheartedly agree with!)

To save his family from financial ruin, Walter White breaks bad and pays his medical bills by entering the criminal underworld—not as an amateur sleuth. More like an amateur criminal. He uses his knowledge of chemistry to make meth with a hapless former student. The results are a mesmerizing odyssey of comedy and crime; tears and terror. It's one of the best written television shows I've ever seen, and (no surprise) it's up for a slew of well-deserved primetime Emmy Awards, including Best Drama, Best Supporting Actor and Actress, and a Best Actor nod for series star Bryan Cranston.


Breaking Bad, an offbeat AMC TV crime drama series
is a basic cable show, up for multiple Emmy Awards.
The awards show takes place Monday night 8/25.

So why am I featuring Breaking Bad in my weekly recipe blog post? Because, frankly, the show features a lot of cooking. 

Okay, much of that cooking involves Walter White cooking up a narcotic called Blue Sky (aka Blue Magic). But...his distribution partner owns a chicken franchise called Los Pollos Hermanos, and the legit food looks mighty good, I must say.


The show’s culinary legacy also involves a corrupt executive from a German food conglomerate. One unforgettable episode opened with a taste-tester sampling new dipping sauces created by its food lab.

What happens next, I won't spoil. Instead, I'll focus on the intriguing mention of a dipping sauce the lab called "Franch."

Described as a combination of America’s neon-orange French dressing and traditional Ranch, a "recipe" for Franch went viral as soon as it was mentioned on the incredibly popular show. 

A trio of editors from the Huffington Post even made a batch on YouTube by blending bottled dressings in equal measure. 

*****************



*******************

NOTE - If you choose to use bottled dressing,
the key to success is getting the ratio right when you
mix the two dressings. 
I give you a quick tip on how
to do it in my 
second Franch recipe below. ~ Cleo





Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


Cleo Coyle's (version of) 

The Breaking Bad

Franch Dip and Dressing 


This delicious dressing mentioned in an episode of the television show Breaking Bad marries the sweet, tangy zing of French with the creamy zest of Ranch. It's fantastic as a dipping sauce for chicken tenders, raw veggies, onion rings, and French fries. It works wonderfully as a salad dressing and sandwich spread. It's even quite tasty on hamburgers.

Marc and I will be whipping up a new batch for the Emmy Awards show next Monday. Whether you're breaking bread or Breaking Bad, we hope you enjoy the show...and eat with joy. 

~ Cleo


http://coffeehousemysteries.com/userfiles/file/Franch-Breaking-Bad-Cleo-Coyle.pdf
To download this free
recipe PDF,
click here.

To download this recipe in a free PDF document that you can print, save, or share, click here.


Makes about 2 cups


Ingredients

2/3 cup buttermilk

2 teaspoons minced garlic

1 tablespoon fresh parsley, chopped (or 1 teaspoon dry)

1 tablespoon fresh chives, chopped (or 1 teaspoon dry)

1 teaspoon fresh dill, chopped (or ½ teaspoon dry)

3 whole scallions, minced (including the green part)

1 tablespoon sweet paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons ketchup

½ teaspoon Worcestershire sauce

½ teaspoon red hot sauce

½ teaspoon cider vinegar

3 tablespoons fresh-squeezed lime juice

2/3 cup mayonnaise (more or less) to thicken


Directions: Blend all of the ingredient, except the lime juice and mayonnaise. Add the lime juice and blend again. Adjust spices for taste, and then add mayonnaise, 1 to 2 tablespoons at a time, until the dressing reaches desired thickness. Store in an airtight container and refrigerate at least 30 minutes before serving. Dressing will stay fresh for up to five days.





Cleo's Criminally Easy 

Franch Dip and Dressing

Ingredients

2/3 cup of bottled Ranch Dressing
1/3 cup bottled French Dressing

Directions: Combine well and enjoy. Like the scratch version, this recipe works wonderfully as a salad dressing and makes an excellent dip for raw veggies, chicken nuggets, onion rings, and French fries. We even enjoy it as a sandwich spread, and it's quite tasty on hamburgers, too. 



May you...





Eat with joy!



New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





To view the
Coffeehouse Mystery
book trailer, click here.
 








 Happy News! 

Just in from
our editor...

 

Our hardcover
bestseller is now
an official bestseller
in paperback!


*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW



Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!



See the Billionaire Blend
Recipe Guide 
by clicking here.



***



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Wednesday, June 11, 2014

My Mom's Roquefort Dressing #recipe


My mother made the best Roquefort dressing in the world. I thought the recipe was lost, but when I visited my sister in Washington DC in May, I mentioned it, and she said she had it. The original recipe. She made me a card. It’s in my mom’s handwriting. I followed the original instructions, and it is still great. It's my husband’s new favorite dressing. It keeps for a long time, too.

Be sure to use the best Roquefort, and if you like your blue cheeses pungent, make sure you choose a pungent cheese.

Don’t even consider using a goat and sheep’s milk Roquefort for this dressing. It won’t have the same punch!

Enjoy!

No two ways about it, salads (unless wedges of lettuce) just don't turn out that pretty to photograph
when using a creamy dressing.

DARYL’S MOM’S ROQUEFORT DRESSING

Ingredients:

½ cup cider vinegar
½ cup Wesson oil
8 ounces sour cream
4-5 ounces Roquefort or blue cheese
1-3 shakes Tabasco
12-15 peppercorns or pepper to taste

Directions:

Put all the ingredients into a blender. Whir. Serve over a crisp salad of your choice.


*  Use a cow’s milk roquefort for the best “kick.”

PS This salad would taste great with cook and crumbled bacon or chopped red onions.


******************

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Monday, April 29, 2013

Krista's Honey Mustard Dressing

Do you have a signature dish? How about a go-to item? Something you make without giving it a lot of thought?

For me, one of those items is dressing. When I was writing The Diva Haunts the House, Sophie used my go-to quick dressing when she was making dinner. Here's the passage ~

I made a quick salad of soft baby spinach leaves, crisp apple slices, chewy dried cranberries, crunchy pecans, and thinly sliced red onion. In spite of my determination to act normal, I found I constantly looked out the kitchen window to be sure my assailant hadn’t returned. I whisked together tart apple cider vinegar, olive oil, honey, and mustard as a dressing and dinner was ready.

It's a book filled with Halloween fun, murder, vampires and a surprising kiss, yet the thing I'm asked about most often is that dressing. Now while I make it all the time, I never bother to stop and measure the ingredients. I just whip it together, taste it and add more of something if I need to.

I've finally measured everything and written it as a recipe. While Sophie used it at Halloween, it's good year round. If the salad ingredients are too fall-ish for you, swap out the apple slices and dried cranberries for sliced strawberries and blueberries. Power salad! Or try it with balsamic vinegar instead of apple cider vinegar.

It's worth noting that olive oil will change the flavor. I tried making it with my mother's preferred extra virgin olive oil, but it had such a heavy and distinctive taste that the dressing wasn't quite the same. I prefer Newman's Own Organic Olive Oil, but any olive oil without a strong flavor will do.


I typically use Annie's Horseradish Mustard but I've also made this with Dijon and it works just as well.

The dressing, as you might imagine from the honey, is sweet. I find it suits my picky eaters and as those who don't care for sweets much. Go figure.

And since this isn't much of a recipe, I'm sharing a favorite tip. My friend, Amy, never trusts the prepackaged salad labels that say it's already washed and ready to eat. I can't blame her. After all, there have been plenty of scares and recalls. Amy is very clever, though. She adds a big splash of vinegar to the water when she washes salads. You're probably going to dress it with something containing vinegar anyway, right? While vinegar won't kill everything, it does kill a lot of bacteria, mold, and germs.

One more thing! Quite a few of us from Mystery Lovers' Kitchen will be at Salt & Pepper Books in Occoquan, Virginia this Thursday, May 2nd, from 4PM to 7PM. We'll be signing books and having fun. Hope some of you can join us!



Fall Salad

spinach leaves
sliced red onion
chopped pecans (toast them first for company!)
dried cranberries
apple slices

Mix above, or arrange on individual plates.


Krista's Honey Mustard Dressing

1/4 cup olive oil (I like Newman's Own Organic)
1 teaspoon apple cider vinegar
2 tablespoons honey
2 tablespoons mustard

Pour all ingredients into a bowl and whisk together. Pour over salad and toss, drizzle over individual salads, or serve on the side.

Add a steak and it's dinner!

Tuesday, January 3, 2012

The Head is Not Dead! My Iceberg Conversion and an Italian Blue Cheese Dressing by Cleo Coyle




First a tasty shout-out to our new Crime Writing Cooks! Lucy Burdette and Peg Cochran, welcome! 


We will be seeing their first posts very soon. In the meantime, three cheers to Lucy who is launching a brand new series today with her book An Appetite for Murder. Huzzah! ~ Cleo 



Now for my regularly 
scheduled blog post... 

The Head is Not Dead! 

For years I wouldn't touch iceberg. Why? Why this prejudice against a harmless little head of greens? Because where I grew up, nobody ever heard of arugula or radicchio. (Not in the 1970's, anyway.) 

Cleo Coyle, Iceberg
Convert, is author of
The Coffeehouse
Mysteries
At home, my Italian father grew green and red leaf lettuce in the summer months, but during the winter, we ate one kind of lettuce, the only kind found in local markets and on restaurant menus: iceberg. Sure, the dressings would change, but the dulling sameness of the salad set me off that particular variety for years. Until lately... 


Under the heading Everything Old is New Again (especially in a  New Year), I give you a classic "chop house" salad: a wedge of iceberg lettuce generously drizzled with a fresh, creamy blue cheese dressing. 


Yes, I know...iceberg offers less nutrition than other varieties, but in the winter, when I'm feeling particularly dehydrated, I find an iceberg wedge to be just the ticket. It's stupidly simple to prep, of course: cut the head into quarters. It's also hydrating, refreshing, satisfying, and stimulating. Yes, stimulating... 




"Wakey, wakey!" 
CRUNCH keeps you up!

According to foodie research, cold foods that crunch in your mouth (like apples, carrots, and iceberg lettuce) keep the mind alert. So, on top of hydration, iceberg lettuce is an alarm clock for that sluggish winter brain. 


Crunch with joy! 
~ Cleo






Cleo Coyle’s Creamy 
Italian Blue Cheese Dressing 


To download this recipe in a free PDF that you can print, save, or share, click here.




Gorgonzola is my favorite blue for this recipe (it's Italian, after all), but you can use Roquefort, Stilton, Danish, or your favorite blue. Or we can ask our blog's cheese expert, Avery Aames, for advice on her favorite blue cheese. :)


As for the other ingredients, I find the scallions bring a fresh flavor to the dressing, and the lemon juice offers the kind of bright zip that usually comes from vinegar. As for the anchovy (another Italian heritage addition), have no fear. The single anchovy will not make the dressing taste fishy. Instead, it will enrich the dressing with a delicious note of umami. To learn more about umami, one of the basic notes of flavor beyond sweet, salty, bitter, and sour, click here


Makes 1 cup 

Ingredients:


4 ounces gorgonzola cheese, crumbled
1 Tablespoon finely chopped scallions
6 Tablespoons mayonnaise
1 Tablespoon extra virgin olive oil
1 Tablespoon sour cream*
1 teaspoon fresh lemon juice
¼ teaspoon white pepper
¼ teaspoon sea salt 
1 anchovy, mashed (optional but I always add it!)

*Note for thinner dressing, stir in about 1 tablespoon of milk or buttermilk or add a bit more sour cream.



Directions: In a large bowl mix the ingredients and blend until smooth and creamy. You can leave the dressing thick or thin it out (as noted) by adding a bit more sour cream or about one tablespoon of whole milk or buttermilk (fresh buttermilk or light buttermilk is truly the best for flavor, IMO).

Left thick, this dressing can be tossed with leafy greens or used as a delicious dipping sauce for raw veggies or hot chicken wings. Made thinner, you can pour it over a wedge of iceberg, and...




Eat with joy
in 2012!

~ Cleo Coyle, author of  
The Coffeehouse Mysteries


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.