Wednesday, April 16, 2014

Foothill gourmet: Salad dressing recipes

From page B2 | April 22, 2013 | Leave Comment

Donna Brown


One of my favorite topics to share with my readers is tips that save money when preparing or cooking food. I read several food magazines each month, so I’m always on the lookout for helpful tips.

Today’s column includes many money-saving tips and salad dressing recipes to accent the salad greens you’re preparing.

Cheese rinds — Save your Parmesan rinds. The Parmesan rind adds savory depth to soups, tomato sauces and do, as my second mom, an Italian, Mrs. Pesevento, use the rinds later to compliment tomato sauce, soups or stew.

Cured meat scraps — Instead of tossing out scraps of cured meat, like dry sausage and proscuitto, place leftovers in a zipper-lock freezer bag. Then store them in the freezer. When making tomato sauce, or stews, add small amounts of the meat that fit your serving to the simmering pot for extra flavor.

Stale bread — Bread that is 2 to 3 days old is ideal for making bread crumbs. Pulse leftover slices in a food processor until crumbs are formed. Then either use them right away or freeze them in zipper-lock freezer bags. Stale bread can also be a great thickener for soups. Toss in pieces of stale bread at the end of the cooking cycle of a soup. The stale bread will absorb the extra water. You can puree in a blender some of the solids and some of the liquid of the soup and you will have a creamy soup without the cream.

Cilantro stems — While some herbs stems like parsley can taste bitter, cilantro is different. Sure, the leaves are tasty, but the great flavor is found in the stems. Sweet, fresh, and potent, but never bitter, the flavor intensifies as you travel down the stem.

For flavorful salad dressings try the following:

Classic vinaigrette — Whisk 2 teaspoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 tablespoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

Shallot-white wine — Make classic vinaigrette, replacing the red wine vinegar with wine vinegar. Add 1 minced shallot.

Roasted garlic — Slice the top off of 1 head of garlic and drizzle it with olive oil. Wrap in aluminum foil and roast at 400 degrees until tender, 35-45 minutes. Cool, then squeeze out the garlic cloves. Make classic vinaigrette in a blender adding the roasted garlic and 3 teaspoons of grated parmesan.

Bistro bacon — Make classic vinaigrette, above. Add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 teaspoons chopped chives.

Mediterranean — Make classic vinaigrette. Mash in 1/2 cup crumbled feta. Then, whisk in 1 teaspoon chopped parsley, and 1 diced plum tomato.

Dijon — Whisk 3 teaspoons each Dijon mustard and champagne vinegar, 1/2 tablespoon salt, and pepper to taste. Gradually whisk in 1.2 cup olive oil.

Spicy honey mustard — Whisk 2 tablespoons each honey and Dijon mustard, 2 teaspoons lime juice, and 1/2 tablespoon lime zest and salt. Gradually whisk in 1/4 cup each olive oil and Canola oil. then add 2 tablespoons chopped thyme and 1/2 minced jalapeno (optional).

I have many personal and sport friends that read my column. I’ve also had many readers who have responded to my column. You can touch bases with me through the Mountain Democrat. Thanks for keeping in touch all these years.


Discussion | No comments



Motorcycle fatality in Greenwood

By Cole Mayer | From Page: A1

Greenwood School being restored

By Rebecca Murphy | From Page: A1 | Gallery

Cal Fire increasing staffing, hiring

By Cal Fire | From Page: B1

EID restricts watering days

By Michael Raffety | From Page: A1, 10 Comments

Lover’s Leap fall injures man

By Tahoe Tribune | From Page: A1

EDH Fire Dept. annexing Latrobe

By Noel Stack | From Page: A1, 7 Comments

Tea Party meeting April 17

By Tea Party Patriots Of El Dorado Hills | From Page: A3, 42 Comments

Town Hall Meeting on Underage Drinking May 1

By El Dorado Hills Community Vision Coalition | From Page: A6

Floating body not a body

By Cole Mayer | From Page: A7

Old mill a goner

By Dawn Hodson | From Page: A11, 9 Comments | Gallery



A great big thanks

By Letters to the Editor | From Page: A5

Murder? Suicide?

By Letters to the Editor | From Page: A5, 6 Comments

‘Drive Clean’

By Letters to the Editor | From Page: A5, 3 Comments

Middle class getting poorer?

By Letters to the Editor | From Page: A5, 42 Comments

Real estate lies

By Letters to the Editor | From Page: A5, 6 Comments



Outside with Charlie: Switch gear

By Charlie Ferris | From Page: A8

Ponderosa volleyball is a family affair

By Jerry Heinzer | From Page: A8 | Gallery

Aussie team makes visit

By Special to the Democrat | From Page: A8

Griz have challenging day

By Mike Bush | From Page: A8 | Gallery

Roundup: April 15, 2014

By Democrat Staff | From Page: A9 | Gallery



Men to walk a mile in her shoes

By Center For Violence-Free Relationships | From Page: B2 | Gallery

Runners stampede for Sugarloaf scholarships

By El Dorado County Office of Education | From Page: B2 | Gallery

At a glance: Take aim on fun

By Mimi Escabar | From Page: B2

Team works to fight disease

By Placerville Kiwanis | From Page: B3

COOL School is accepting applications

By Rescue Union | From Page: B4

Band of Miwoks fund mission

By Shingle Springs Band Of Miwok Indians | From Page: B12



Crime Log: March 25-27

By Cole Mayer | From Page: A2

Weather stats 4-15-14

By Michael Raffety | From Page: A2



Numa Edward “Ed” Roberts

By Contributor | From Page: A2

Ronald Russell Rohrer

By Contributor | From Page: A2, 2 Comments


Real Estate




By Contributor | From Page: A10

Flying McCoys

By Contributor | From Page: A10

Speed Bump

By Contributor | From Page: A10

Working It Out

By Contributor | From Page: A10


By Contributor | From Page: A10


By Contributor | From Page: A10

New York Times Crossword

By Contributor | From Page: A10


By Contributor | From Page: A10

Horoscope, Thursday, April 17, 2014

By Contributor | From Page: A10

Horoscope, Wednesday, April 16, 2014

By Contributor | From Page: A10

TV Listings

By Contributor | From Page: A10