Thursday, October 7, 2010

All Hail Caesar!

Here it is Mom - the recipe. I stupidly did not take pictures of the finished product, but I did photograph the process, because there has been some trouble in replicating my fantastic results.

My fabulous Caesar salad

Romaine lettuce, croutons, and freshly grated parmesan reggiano cheese

Two anchovies, if you wanna sub anchovy paste, which we do a lot, it's about 1 Tbs

The juice of one lemon, plus one garlic clove pressed

One egg coddled for one minute, we make sure to get all of the slightly solidified white because it gives the dressing more body

This is the lemon juice, anchovy, garlic, egg mixture so far.

A dash of Worcestershire sauce.

This is the dressing after we've whipped it, but before we've added olive oil; it's volume is around 100 mL.

After the olive oil has been added and it has been whipped again. Now, it's around 200 mL. There is a lot of foam on the top making it look like it's a little more. Mom asked which brand of olive oil we use, but we are not brand loyalists when it comes to olive oil. Do be sure to use extra virgin though. 

 Add the dressing to the salad bowl and toss with the lettuce, croutons, and parmesan. While this dressing is excellent, it is not the most consistent recipe. Partially that's because I don't measure anything, but it's also because there are a lot of variable ingredients in it. The age of the egg seems to make a difference to the body and depth of the dressing; since the egg isn't fully cooked though we really try to only use fresher eggs anyway. Also, we buy our parmesan at Costco in big wedges, and it definitely gets a little smoother and less robust after it's been in the fridge awhile. Even the lemons change things. We sometimes get a really acidic lemon, but other times they are much more mild. Whatever the differences, this recipe is definitely a Caesar salad revelation. C and I eat one a couple of times a week with dinner to break up the classic vinaigrette monotony.


And just to add insult to injury for anyone who didn't have a terrific meal tonight - butternut squash and sage pasta. One of my all-time favorite fall recipes.

video
The world's slowest way to eat peas, but I don't think speed was the goal here. Also, at the very end of the video, you can hear him say "Cook it!" He was telling me to cook the box of pasta that was on the table, so he could eat it. The boy knows what he wants.

3 comments:

  1. I hate that my borders seem to take over anything nearby. Does anyone know a setting that can stop this?

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  2. THANK YOU THANK YOU THANK YOU! I am SO happy to have this recipe! You made my day! (And probably Mike's, too, when he tastes it!)

    Woo Hoo! XOXOXO

    p.s. - a package should have arrived today for Wiggle.

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  3. Your food photos always look appetizing.
    I like the new way of eating peas.

    ReplyDelete