Wednesday, July 30, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Foothill gourmet: Salad dressing recipes

By
From page B2 | April 22, 2013 |

Donna Brown

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.

Comments

comments

.

News

Sand Fire nears containment: 66 structures destroyed

By Cole Mayer | From Page: A1 | Gallery

 
District 2 candidate statements tell of goals

By Dawn Hodson | From Page: A1

 
Schedule for Highway 50 blasting closures

By News Release | From Page: A3

Tails wagging over dog park approval

By Julie Samrick | From Page: A3

 
Quarter-acre fire in Kelsey

By Rebecca Murphy | From Page: A3

.

Opinion

My Turn: Privatization of public services

By Mark Belden | From Page: A4

 
Policy book

By Mountain Democrat | From Page: A4

 
.

Letters

GDPUD management report

By Letters to the Editor | From Page: A5

 
District 2 supervisorial special election

By Letters to the Editor | From Page: A5

Piano replaced

By Letters to the Editor | From Page: A5

 
Comments sign-in policy

By Letters to the Editor | From Page: A5, 1 Comment

Save the Guinea Worm

By Letters to the Editor | From Page: A5, 1 Comment

 
Large bangs

By Letters to the Editor | From Page: A5, 2 Comments

Private property gets no respect

By Letters to the Editor | From Page: A5

 
.

Sports

Ex-Bruin lends a helping hand

By Steven Shaff | From Page: A8 | Gallery

 
Sierra Sharks finish middle of the pack

By Democrat Staff | From Page: A8

Roundup: July 29, 2014

By Democrat Staff | From Page: A8

 
Taz pull through for SSL trophy

By Patty Pope | From Page: A8

.

Prospecting

Nuns discover a pleasant place

By Lexi Boeger | From Page: B1 | Gallery

 
Bargains can be found everywhere

By Democrat Staff | From Page: B2 | Gallery

At a glance: Game time

By Mimi Escabar | From Page: B2

 
Barbecue dinner to benefit Blue Star Moms

By Mount Aukum Winery | From Page: B2

Stroke and osteoporosis screenings planned

By Life Line Screening | From Page: B3

 
Stagecoach story takes riders on a trip

By Wendy Schultz | From Page: B3

Help needed to make cool ties

By Sew 4 | From Page: B3

 
Gold Rush Days activities cancelled this year

By Sacramento Convention And Visitors Center | From Page: B4

Master Food Preservers: Tomato time

By Monique Wilber | From Page: B4

 
Build an author platform at the Library

By El Dorado | From Page: B5

 
Sacramento area museums offer summer fun

By Sacramento Association Of Museums | From Page: B5

.

Essentials

Crime Log: July 17

By Cole Mayer | From Page: A2

 
Weather stats 7-29-14

By Michael Raffety | From Page: A2

Building permits 6/2-6/2014

By Michael Raffety | From Page: A2Comments are off for this post

 
.

Obituaries

Wallace Murrel Thomas

By Contributor | From Page: A2

 
Merlyn Wilbur Adams

By Contributor | From Page: A2

Lisa Oliver Rose

By Contributor | From Page: A2

 
.

Real Estate

.

Comics

.

Women’s Health

Love the skin you’re in

By Noel Stack | From Page: WH4

Women’s Health Expo

By Marshall Medical | From Page: WH8