Monday, January 25, 2010

Cooking Lesson

Every time I cook I learn something. It's funny that way. Some people find out that you've had some cooking experience and they are afraid to have you over for dinner. The thing is, it doesn't matter if you buy dinner at the local deli, or if you really try to impress, it's the company that counts. Go ahead, have people over and have a good time.
I recently went to a cooking class. It doesn't matter how many of these I attend, I always learn something. I have made salad dressing for years. It wasn't until this chef told me that if you add vinegar and water (we all know they separate) and emulsify them with a blender, you will get better results with the oil and vinegar not separating if you add an "emulsifier" like Dijon mustard. Hmmmm, now that I didn't know. Try it, you'll get a smooth and tasty dressing for your salads.

4 cups salad greens
1/4 c. dried cranberries
1 cup diced chicken or turkey
1/4 cup candied walnuts
1/2 cup julienned carrots
Cranberry vinaigrette

Cranberry Vinaigrette
3/4 cup cranberry sauce
2 Tablespoons rice wine vinegar
2 Tablespoons diced green onion
1 Tablespoon Dijon mustard
1/2 cup salad oil
Salt and pepper

Toss salad "fixings". Put vinaigrette ingredients in a blender. Pulse for one minute. Toss with salad.