Salad Days!
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-JT
No avocado?
Oh my! Thank you for that! I haven’t seen Green Goddess dressing since I was a tot!
Yum!!! I love Green Goddess dressing. Thanks much for posting the recipe.
It sounds like it would be a really good dressing. I’ve never tried it before. I have some cucumber salad dressing I bought recently that I’m going to try soon as well..
I like this French Dressing recipe. I sometimes use chili sauce instead of ketchup.
http://www.sfgate.com/food/chefssecrets/article/Wayfare-Tavern-revives-the-original-green-goddess-3246160.php
I’ve never heard of this dressing, looks like this link has the original recipe.
I love that spring is coming an d we plant our garden.
I made this for lunch yesterday, as we got a lot of asparagus from the market. I added some thick grilled slices of bacon to the sandwich, as I knew my husband would not eat it without some kind of meat in it. It was really good.
http://www.foodandwine.com/recipes/grilled-asparagus-subs-with-smoky-french-dressing
I love that spring is coming and we can plant our garden.
I made this for lunch yesterday, as we got a lot of asparagus from the market. I added some thick grilled slices of bacon to the sandwich, as I knew my husband would not eat it without some kind of meat in it. It was really good.
http://www.foodandwine.com/recipes/grilled-asparagus-subs-with-smoky-french-dressing
/johnny
Anchovies? I need to make that recipe..+
This thread reminds me ...I’ve been meaning to try this one because I love it:
Outback House dressing (Mustard Vinaigrette)
1/2 cup olive oil
1/3 cup white wine vinegar — or any vinegar
1 pinch salt
1 pinch freshly ground black pepper
1 tsp mustard — French or English
Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake well before serving.
My husband loves French dressing. He doesn’t like any other salad dressing, and French is hard to find around here. He hates vinegar and mayo, which is why pretty much every dressing he doesn’t like. I tease him that I’m going to make some for him by mixing ketchup and mayo. He eats salad with no dressing.
This is one of my favorite spring dishes. All the herbs from the garden go into this.
ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE – A LA TONY BLAIR
Recipe courtesy Jamie Oliver
4 (8ounces) sea bass fillets
1 handful mixed herbs (green or purple basil, parsley), roughly chopped
2 1/2 pounds potatoes scrubbed
Olive oil
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Handful parsley leaves, chopped
1 1/4 pounds mixed, preferably wild, mushrooms, sliced
4 lemons
1 recipe salsa verde, recipe follows
Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
Salsa Verde:
2 cloves garlic, peeled
1 small handful of capers
1 small handful pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons best quality olive oil
Sea salt and freshly ground black pepper
The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn’t tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe. Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar. Yield: 8 servings
Yield: Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 30 minutes
I’ve never tried this but I’m going to. I make the best Caesar dressing, with anchovies, and I make it in a food processor so no one knows the anchovies are in there.
A Blessed Easter to all.
http://www.theholidayspot.com/easter/easter_recipes.htm
http://www.theholidayzone.com/easter/index.html
PRESSURE COOKERS & recipes
Not long ago there was discussion about pressure cookers, recipes, how to’s, etc.
This site found in the files and would like to share
MISS VICKIE
http://missvickie.com/
Last week you shared the pineapple wacky cake recipe. BTW trying that one recipe today.
As we both seem to enjoy making these crazy cakes, sharing a site that has WACKY CAKE INFO
http://www.lynnskitchenadventures.com/2015/03/wacky-cake-cooking-collection.html
Do believe there is another site where the spice version was shown, but unable to connect at the moment
LYNNES COUNTRY KITCHEN.NET
http://lynnescountrykitchen.net/
You might wish to try it youself.
Hope this novice post to you arrives intact.. VK
JT-
As you are so fond of pickled anything, sharing this with you. Way back in 2004 there was once a site called Picklenet.com It can still be found with comments, recipes and ideas on where else LOL the Wayback Machine at Web Archive. A click below will take you directly to the Wayback Picklenet site for a month in the year of 2004. WARNING you might find some broken links or perhaps nothing at all as you work your way thru the years on each time the site was saved. Enjoy your read.
http://web.archive.org/web/20040714003634/http://www.picklenet.com/
The following URL you might wish to plug into the Wayback system just to see what might be found on it as well.
http://picklenet.com/sections/recipes.htm
Enjoy
VK