The Basics of Vinaigrette

I have recently returned from camping on the beach with my family. Though we slept in tents and ate what we could fit in a couple of coolers, we managed to enjoy some yummy fresh vegetables.  It was a nice contrast to the modern primitive experience preferred by my children, which is a solid diet of anything that can be held over a fire with a stick.  Probably the most notable meal this week was a giant salad dressed with fresh vinaigrette.  Something magical happens when you get the right balance of oil, vinegar and a few other tasty ingredients. We  had a mixture of canola oil, lemons, dark cherry balsamic vinegar, loads of fresh garlic, salt and pepper in our "beach camping" vinaigrette. What you can create, however, is truly up to what flavors you prefer. There is nothing new about salad, but your dressing can be fresh and creative with each meal.

Here are the basics and a few suggestions:

Oil and Acid: If you ever wondered why you had to study ratios and proportions in school, the answer is to be able to make a really nice vinaigrette!  Three parts oil, one part acid.  That's the magical ratio.  Though your taste might prefer a little more acid on certain foods, it's a good place to start.  You can explore different flavors in the types of oils you choose, like olive, grapeseed, avocaco, etc.  Whole Foods has a simple guide to oils that might be helpful: https://www.wholefoodsmarket.com/recipes/guides/oils.php

Vinegar and citrus fruits like lemons and limes are obvious acids to balance the oils in your dressing.  But you can also use wine, beer, fruit juices, fresh tomato, or combine vinegar with the others for more complex flavor.  "Vinegar" is a generic term, but there are hundreds of aged, infused, flavored and specialty vinegars that are delicious.

Aromatics: Although the oils and vinegar's you choose can dominate the flavor of your dressing, the use of aromatic vegetables and fruits can also shape the overtones of your creation.  Any type of onion, fresh herbs, shallots, garlic, lemongrass, fennel, ginger root, celery, root vegetables (like beets and carrots), or fruits and berries can be used cooked or raw.  If they are processed in a blender you can create a more even texture and the flavors will infuse more evenly into the oil and vinegar or juices. If you choose to mince or chop the aromatics, you will have nice bursts of flavor.

Seasonings: Salt and pepper will obviously do the trick, but a well-stocked spice cabinet will put on a show.  It is possible to create a "muddy" dressing where there are too many flavors, but the use of flavorful spices are important in rounding out a good vinaigrette.  A teaspoon of mustard (whole grain French, Dijon, or English) is a staple in many vinaigrette's. Also, a dash of spicy paprika or cayenne is nice.  But there is no need to stop there. Dried spices and herbs can take you around the world in terms of flavor, and are easy to collect and store.

Mixing and blending: My favorite method is to shake the ingredients in a jar with a lid.  It's low-tech and easy to clean, while extras can stay in the jar for later.  Depending on the desired consistency of your dressing, however, you may want to use a food processor or blender, or perhaps just a whisk and bowl.

Caramelized Onions

As I continue with the pre-season preparations, I thought I would share one of my favorite staples for the table.  Caramelizing onions is simple, but does require a bit of patience.  A large pan of onions can take up to an hour to finish.  Once you have a supply of these sticky-sweet gems however, you can make dressings, pasta sauces, relishes, or just eat them by the spoonful. The longer you cook them, the more natural sugars emerge from the onions. So you can cook them for 7-10 minutes, or until they just begin to brown, and they will retain most of the nutrition.  If you cook them until they are completely soft & brown they will obviously be more like desert. One medium sized onion will provide one serving as a side or relish, so adjust the quantity to your needs.

Ingredients: 4 medium yellow or sweet onions 1/4 cup canola oil (or butter plus a little oil if you are feeling decadent) A pinch of salt A splash of white balsamic vinegar (optional)

Method: Remove the root and top ends of the onions, then peel. Cut in half lengthwise. With cut side down, slice into thin strips or wedges.  Add oil and onions to a heavy-bottomed skillet and cook, stirring occasionally, on medium-low heat.  I use a simmer burner so it will be less likely to get too hot and scorch the onions. Add the salt once the onions begin to soften slightly.  Cook gently until the onions brown, or until done to your desired taste.  Add a splash of white balsamic vinegar and cook for one minute more.  Remove from heat and let rest for a few minutes.  Serve warm or chilled.

Lemon Tarragon Sauce - Two Ways

 

Aioli

1 local farm-fresh egg

2-4 cloves of garlic, peeled and minced

1 cup olive or canola oil

Zest and juice from one lemon

1/8 tsp ground fenugreek

1/8 tsp ground turmeric

Whole nutmeg, grated (about 1/4 of the nutmeg)

Dash of white pepper

2 sprigs fresh tarragon (can substitute fresh basil)

Sea salt to taste

You can use a whisk, blender, or immersion blender to make the aioli. Basically the method you choose is based on your preference, as long as you are able to get the ingredients to emulsify. Add egg, garlic, spices, lemon juice and salt (but not the tarragon) to a medium sized bowl, jug or blender. Mix until combined. On a medium-low speed, drizzle the oil as slowly as possible into to the mixture. Don't rush this part. The key to a creamy sauce is to allow the oil to emulsify as it mixes into the rest of the ingredients, and not to let it pool on top. Once you are finished with this step, stir in the tarragon and adjust the spices, lemon and seasonings to taste.

Serve as a dressing, alternative to mayonnaise, or sauce for...just about anything.

Butter Sauce

4 Tbs good quality unsalted butter*

Juice from 1/2 lemon

1/8 tsp ground fenugreek

1/8 tsp ground turmeric

Whole nutmeg, grated (about 1/4 of the nutmeg)

Dash of white pepper

2 sprigs fresh tarragon, minced (can substitute fresh basil)

Sea salt to taste *Can substitute canola oil and blend cold, rather than warming in a saucepan.

Melt butter in a small saucepan. Add spices and seasonings then whisk in lemon juice over low heat until well blended and begins to thicken slightly. Remove from heat and stir in tarragon. Serve warm, drizzled over vegetables or meats.

Teriyaki Marinade & Stir-Fry Sauce

This is a fantastic easy to make sauce for quick meals.  It's perfect for springtime when stir-fry vegetables like Pak Choi, Spring Onions, Cabbage are plentiful.

Ingredients:

3 garlic cloves, minced

1/2 cup soy sauce

1/2 cup water

Juice from one lime

1/4 cup honey

1 Tbs fresh ginger root, grated (optional)

Method:

Combine all ingredients and adjust to taste. Refrigerate and keep for up to one week. To use: marinate tofu, chicken or beef, then grill or broil. To thicken the unused marinade for use as a sauce: 1) Combine 1 Tbs corn starch in a small jug with 1/4 cup of water.  2) Heat 1 cup of the marinade in a sauce pan until it just begins to boil.  3) Whisk the corn starch mixture into the boiling marinade and stir until thickened. Remove from heat and serve over sauteed vegetables.

Toasted Garlic Drizzling Oil

 

This is a great place to begin. As I launch this blog, I'm running through a mental list of favorite ways to eat fresh vegetables. I hope to research, test and share many creative and healthy recipes throughout the CSA season. There is nothing wrong with simplicity, however. When organically grown vegetables are fresh from the farm, the natural flavors are enough to please your taste buds. And simple dressings can turn something ordinary into gourmet. Around my house, people lick the plates clean when veggies get enough heat to make the colors bloom, a sprinkle of sea salt, and a drizzle of toasted garlic oil. It's a quick, easy, and nutritious way to eat almost everything that comes in your CSA share.

Before you begin, you will need to purchase a glass drizzling bottle (one that can hold about a pint seems to work well). Also, make sure it has a spout large enough to let the pieces of garlic pass through.

Ingredients

1 bulb of fresh garlic

Canola oil*

Extra virgin olive oil (about 1 pt.)

Method

Peel the garlic cloves and mince as small as possible. You can use a garlic press, but the texture is not as nice, and the pieces may stick together while cooking. Place the garlic in a medium sauce pan with enough canola oil to coat the bottom of the pan with about 1/4 inch of oil. Let the oil warm slowly, reaching a simmer on medium-low heat. Stir occasionally. It will take about five minutes to change in color. Toasting garlic is not an exact science, but you will know it's done when it changes to a golden brown color and the aroma is somewhat buttery. When this happens, turn off the heat and let the oil cool. It will continue to cook after the heat is off, so be careful not to scorch the garlic.

When the oil is cool enough to touch, pour into the drizzling vessel. You may need to use a spoon or a funnel to get the garlic pieces into the bottle. Fill the rest of the bottle with extra virgin olive oil and swirl to blend. On the first day of preparation, the oil will not have as much garlic flavor, but as it has time to infuse it will become more aromatic.

Drizzle generously over steamed vegetables, baked potatoes or sweet potatoes, bread, fish...and basically anything else.

*Some recipes use olive oil for this part of the recipe, but because of the potential for de-naturing the oil due to it's lower smoke point, canola oil is used. Canola oil also is rich in healthy mono-unsaturated fats, but has a higher heating point than olive oil. Read the following articles for more information about canola and olive oils:

http://www.whfoods.com/genpage.php?tname=dailytip&dbid=261

http://www.canolacouncil.org/canola_oil_properties_and_uses.aspx