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Find your Inner Gourmet: Vinegar & Salad Dressing

 

As you can see in the video above, making salad dressing is so easy you can practically do it in your sleep! In the video you can see a demo of what making dressing looks like, and tips on what vinegars to buy – and where to get them for cheap! But here are some quick refresher notes!

 

So many possibilities! Almost all bought at Marshalls ;)

 

The combinations are endless depending on the flavor of vinegar and herbs you choose.  Salad dressing is a simple ratio of 3:1, oil to vinegar. So let’s say you want to use 1/3 cup vinegar, you would need 1 cup of extra virgin olive oil (or another oil if you like, depending on the flavor you want). If you wanted to use ¼ cup of vinegar, you would use ¾ cup of oil.

 

1/3 cup vinegar, 1 cup oil

 

 

But we can’t just combine them and call it a day! That would be an unspeakably, tragically boring… and also they would separate. First we need to add salt and pepper to the vinegar. And you can throw in a teaspoon or two of anyherb you like – see what is in your fridge or garden, especially in the warmer months. It is actually a good way to use herbs that are wilting, or slightly past their peak because they are going to be finely chopped. If the fresh herb cupboard is bare, you can add a ½ a teaspoon or more of most any dried herb

 

 Pepper and Thyme

 

 

If you want a dressing that stays suspended/emulsified, add a teaspoon or two of dijon or whole grain mustard and mix well. It’s the same process we use to make mayonnaise. We are essentially forcing the oil and vinegar to mix against their will… cruel, but you gotta do what you gotta do.

 

Dijon and Whole Grain – either one works. We do not recommend using french's however ;)

 

This is how you add it... it's terribly difficult

 

Now you are ready to whisk in the oil, but do it very gradually or it will not combine properly.

 Gradually pour and whisk

 

You did it! As you can see, the dressing looks a little cloudy. That’s how you know the oil and vinegar are suspended and will remain mixed, at least for a little while. It won’t last forever, so if you aren’t pouring the oil on right away, be sure to give it another good whisk before you pour it on to salad greens.

 

 Pour it in a salad, or store it in a jar.

 

The great thing about dressing is that it lasts for days. Ball canning jars are great for storing and (little known fact) you can get them at Wal-Mart for just $6 for 12! If you store it, just be sure to take it out of the refrigerator about an hour before you use it so the oil has a chance to come to room temperature. Then give it a good whisk/shake, pour it over your salad and enjoy!

To Market To Market

As I started thinking about Cityseed’s fabulous farmer’s market in New Haven’s Wooster Square and as I looked through the hundreds of pictures I’ve taken in recent weeks, I was struck not only by the vibrant colors, the luscious fruits and vegetables, but the remarkably diverse and colorful people who come to this special place Saturday mornings.

We’ve met so many wonderful people at our booth who genuinely care about food and are meticulous about the quality of ingredients they use in their everyday lives. My hats off to them. For those of us who live in or near New Haven, we owe a lot to market manager Rachel Berg, and her tireless staff for running this market so perfectly week after week and making these local and organic foods accessible.

I will be posting a photo essay on the market seasonally since it is such an integral part any foodie’s life; here are some moments of this past glorious summer and just a hint of autumn.

One of the things I just love about the market is that it is one-stop-shopping; you can and should pick your menus for the week based on what the local Connecticut farmers are harvesting that week.

I fell in love with beets this summer since they were so plentiful and were offered in so many colors; orange, white and of course that beautiful dark purple that turns a gorgeous pinkish lavender color when pureed with a bit of cream. We ate them in chilled borschts, we caramelized them for salads with avocado and goat cheese, and sometimes we just ate them roasted with a just a sprinkle of sea salt and coarse pepper.

There is also no better place to buy so many other herbs, vegetables and fruits as well.

Or ingredients for a refreshing salad of arugula, lettuce, tomatoes and red onions.

You can also pick up gorgeous wild flowers, sunflowers and the most spectacular dahlias to decorate your table with too. And while you’re at it, don’t forget to pick up some of the finest baked goods in Connecticut at the Sono Bakery.

One of the reasons to go to the market, of course, is the people watching. It’s some of the best in New Haven.  The shopkeepers and the customers have a lot of pizzaz and personality.

People find many ways of transporting their goods home too; most, of course, are environmentally friendly; You see re-usable bags  and wheels of every kind.

Of course, pampered pets enjoy the morning at the market too. And why not?

I hope I’ve whet your appetite to visit the market, or one nearest your home. But I’m warning you; they’re addictive. Supermarket produce will never look the same again.

If you live nearby and plan to visit the Wooster market, please be sure to come by and say “Hi” to us next time you’re there. We’d love to see you. If you live far away, find your local market and get to know your local growers. They are wonderful people who care about the land and the food we eat.

For now, enjoy these last pictures of autumn’s beginning; I love all things apples and pumpkins, and I promise to have some recipes for you in the coming weeks.  In the meantime, get out there and pick some apples or pumpkins. It’s good for you.

I’m going back into the test kitchen right now so I can come up with some great pumpkin recipes. I’ll be back soon!

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