Life has been completely crazy lately. I started a full-time position plus I’m still making desserts at my other job. I have cut the hours there drastically but between the two it’s a 60 hour week, usually.
Needless to say, I have not been cooking dinners, sad to say, but I’m sure many of you can relate.
So, this post is going to be short and sweet. (and savory)
The first recipe I would like to share is made up of mostly pantry ingredients. Since it’s summer, salads are a favorite, all that fresh produce coming from gardens, and farmers’ markets, etc. Not to mention who likes to turn their oven on in the summer, that’s why we have grills. My recipe is for a basic vinaigrette; you may “dress” it up as you like.
Lemon Vinaigrette :
- Juice of one lemon ( about 2 T at least) you may use the bottled stuff, but it’s not as good.
- 2 garlic cloves minced finely, or 1/4 tsp garlic powder
- 1 tsp oregano again fresh is better
- 2T dijon mustard… Here is where you can get a little wild. I used whole grain, but honey mustard would be lovely.
- 1T honey…no substitutions here!
- 1/4 tsp pepper…fresh ground is best, but let’s be real.
- 1/2 tsp pink Himalayan salt..again reality if necessary.
- 1/2 c apple cider vinegar… I made some of this with leftover peelings when I pressed apple cider last year..I’ll have to do a post on that sometime, but store-bought is okay too.
- 1/2 cup olive oil (I bet you thought I couldn’t come up with a substitute for olive oil), but you can use any oil that is not overwhelming in taste. Although, a flavored oil like rosemary or raspberry would be lovely in a dressing.
- Mix all of the ingredients except the oil in a small bowl, then drizzle the oil in while whisking. The emulsion will not last very long, so you will have to shake the bottle before use.
*Tip* This will stay fresh for at least a month unless you add fresh raspberries, then maybe a week, but since it is so easy to make, you can make new batches frequently.
This recipe can also be used to marinate meat: chicken, turkey, and pork. It would also be a lovely sauce over sautéed fish: salmon, tilapia and tuna. Better yet use the leftover to dress tuna salad instead of mayonnaise. Add some onions, celery, capers and you have a delicious sandwich.
The second recipe I’m sharing is for dessert!
Ganache. It is so very versatile and again simple and quick. Dip fruit in it. Top a cake with it. Put some over ice cream. Roll it into balls and cover in chocolate you have truffles…and the possibilities are endless!
- 1 lb of good quality chocolate…not tollhouse chips!
- 1 cup full-fat heavy cream…after all this is dessert people.
- Heat the heavy cream to almost boil. I just microwave for 1 1/2 minutes and pour over the chocolate. Stir, try not to agitate or whip it, air changes the composition of this mixture.
If you are using this as a sauce use immediately if you are using it for icing a cake, you could pour it over it immediately, or you could let cool to room temp then cover and refrigerate. Do this for the truffles too, use a small scooper to help portion your truffles, freeze the balls and dip into tempered chocolate. That my friends will have to be another post though!
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I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.