Salad Dressings
Recipe By: Chris
Koch
Serving Size : 8
Categories : C --
American - CA Dressings / Salad
Entree,
Vegetarian
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 cups water
1/3 Lb Soft Tofu
1 Ea Avocado
1/2 C Water
1/4 C Olive Oil
1/4 C Light Miso
2 Tbsp Brown Rice
Vinegar
1 Tbsp Lemon
Juice
2 Tbsp Onion --
minced
1 Clove Garlic --
minced
1/4 C Fresh Basil
-- minced
Bring water to
simmer, add tofu for 2 minutes, drain, rinse in cool water, and
drain again.
In a blender or
food processor, combine tofu, avocado, water, oil, miso, rice
vinegar, lemon juice, onion and garlic. Purée until smooth.
Transfer to bowl
and stir in basil.
Serve mixed with
greens or as a dip.
Recipe By: Chris
Koch
Serving Size : 10
Categories : C --
French C -- Italian
Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 tablespoon
Dijon Mustard
1 tablespoon
Sugar
1/4 teaspoon Salt
1/4 teaspoon
Black Pepper
1/4 cup Balsamic
Vinegar
1 cup Blended Oil
Whisk the
mustard, sugar, salt, pepper and vinegar together
Slowly add the
oil, drop by drop, whisking briskly to emulsify
Yield:
"10 ounces"
Recipe By: Chris
Koch
Serving Size : 10
Categories : C --
Italian Condiments
Dressings / Salad
Pastas/rice
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Bunches Fresh
Basil
2 C Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
Bring a pot of
salted water to boil. Prepare a large bowl of ice water (1/2 ice and
1/2 water). Place the basil in boiling water for 2 minutes.
Carefully transfer to ice water and chill. Transfer to drain on
paper towels or clean kitchen towel.
Purée the basil
in a food processor
Add the oil and
salt and pepper, stir well
Let sit for at
least 1 hour, strain out solids.
Store oil under
refrigeration
Yield:
"3 cups"
Recipe By: Chris
Koch
Serving Size : 9
Categories : C --
United Kingdom Dressings / Salad
Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 cup blue
cheese, crumbled
1 1/8 tablespoons
water
1 1/8 cups
mayonnaise
1 1/2 tablespoons
onion -- grated
3/8 tablespoon
lemon juice
3/8 cup sour
cream
3/8 cup Half And
Half
3/4 teaspoon
tabasco sauce
3/4 teaspoon
Worcestershire sauce
1 1/2 cloves
garlic -- mashed
In bowl, mix
about 1/3 of the bleu cheese and the water together into a smooth
paste ( use food processor for large quantities)
Combine all the
ingredients except the reserved bleu cheese. Fold in crumbles bleu
cheese.
Prepare at least
one day before use.
Recipe By: Chris
Koch
Serving Size : 8
Categories : C --
Italian C -- Mexican
Dressings / Salad
Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each Egg Yolk
-- whip to lite yellow
1 clove Garlic --
minced
2 each Anchovies
fillet
1/4 teaspoon
Worcestershire Sauce
1 dash Hot Pepper
Sauce
1 tablespoon Red
Wine Vinegar
1 dash Crushed
Red Pepper
1 dash Dried
Basil
1 dash Dried
Oregano
1/4 teaspoon
fresh cracked black pepper
1 cup olive oil
1 head romaine
lettuce
1/2 cup shredded
parmesan cheese
Croutons
Prepare croutons
unless you have some made.
Separate the
eggs, save or discard the whites. In a large bowl, whisk the egg
yolks to a lite yellow ( 2-3 minutes)
In a separate
bowl, mash the garlic and anchovies into a paste with a fork. Add
the Worcestershire, hot sauce, vinegar, basil, oregano, pepper and
combine well. Whisk this mixture into the egg mixture
Place a soup bowl
on the counter and lay a damp towel over soup bowl. Place the mixing
bowl into the soup bowl. This will help to secure the bowl while
whisking. Begin adding oil one drop at a time while whisking. After
about half of the oil is added, begin to drizzle the oil in while
whisking until all the oil is added.
If the oil is
added too quickly, the emulsion will 'break' and the oil will
separate (this is bad)
Tear lettuce into
bite sized pieces, toss with dressing . Garnish with cheese and
croutons
Yield:
"1 1/4 cups"
Recipe By: Chris
Koch
Serving Size : 4
Categories : C --
French Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 C Blood
orange juice
2 Tbsp Lime Juice
2 Tbsp Shallot --
minced
1 Tbsp Dijon
Mustard
1 Tbsp Olive Oil
2 Tbsp Chives --
chopped
1 Tbsp Cracked
Pepper
1 teaspoon kosher
salt
Combine juices,
shallots and mustard in a food processor for 30 sec.
Gradually add oil
to emulsification
Stir in chives,
pepper and salt
Recipe By: Chris
Koch
Serving Size : 8
Categories : C --
American - CA Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Cucumber --
peel, seed, dice small
1 cup Plum
Tomatoes -- peel, seed, dice small
1/2 tablespoon
Shallot -- minced
1/4 teaspoon
Garlic Powder
1/4 teaspoon
Onion Powder
1/8 teaspoon
Black Pepper
1 1/2 fluid
ounces Champagne Wine Vinegar
1/2 tablespoon
Fresh Parsley -- minced
1/2 tablespoon
Fresh Cilantro -- minced
1/2 teaspoon Salt
1/2 tablespoon
Lime Juice
6 fluid ounces
Sour Cream
2 fluid ounces
Mayonnaise
Set aside 1/2 of
the tomatoes and cucumbers
Place all the
other ingredients into the blender and puree. Pour into bowl.
Add reserved
tomatoes and cucumbers, stir to combine.
Recipe By: Chris
Koch
Serving Size : 6
Categories : C --
American - NW Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2/3 C Sour Cream
3 Tbsp Fresh Dill
-- chopped
2 Tbsp Dijon
Mustard
1/3 C Caviar
In a small bowl,
combine the sour cream, dill and mustard
Fold in the
caviar to blend
Refrigerate for
30 minutes
Season with salt
and pepper
Recipe By: Chris
Koch
Serving Size : 12
Categories : C --
American - CA C -- Asian
Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons Soy
Sauce
4 tablespoons
Mirin
4 tablespoons
Orange Juice
1 tablespoon
Grated Ginger Root
1 teaspoon
Crushed Red Peppers
1 tablespoon
Sesame Seeds
1/4 teaspoon
Sesame Oil
1/2 cup Vegetable
Oil
In a bowl, whisk
together the soy sauce, mirin. orange juice, ginger root, crushed
pepper and sesame seeds
Combine the oils
and whisk together
While whisking,
add oil slowly to the other ingredients to form emulsion
Recipe By: Chris
Koch
Serving Size : 12
Categories : C --
American - CA C -- Asian
Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup Soy Milk
1/2 cup Sesame
Oil, Toasted
4 tablespoons
White Miso
4 tablespoons
Onion -- minced
2 tablespoons
Brown Rice Syrup
6 tablespoons
Brown Rice Vinegar
4 tablespoons
Fresh Ginger Root -- grated/juiced
1 cup Walnuts --
toasted
4 tablespoons
Fresh Parsley -- minced
Toast the walnuts
in a 350° oven for 12 minutes. Toasting nuts adds a tremendous
amount of flavor. Toasting in a pan on the stove often ends with
scorched or burnt nuts. The best way to toast nuts is to place them
on a lipped baking sheet or shallow baking dish. Place them in a
pre-heated 350° oven and begin by toasting for 10 minutes. Increase
the length a few minutes at a time until the desired color is
achieved.
Place the soy
milk, sesame oil, miso, onion, syrup and vinegar, ginger root and
1/4 of the walnuts into a food processor or blender and purée until
smooth
Course chop the
walnuts and stir into the dressing with the parsley.
Recipe By: Chris
Koch
Serving Size : 4
Categories : C --
French Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2/3 cup Red Wine
Vinegar
2 tablespoons
Honey
1/2 each Onion --
minced
1 teaspoon Dijon
Mustard
1 cup Olive Oil
1 teaspoon Salt
1/2 teaspoon
Cracked Pepper
Combine vinegar,
honey, onion and mustard in processor for 30 seconds. Gradually add
the oil to form a emulsification. Season with salt and fresh cracked
black pepper.
Recipe By: Chris
Koch
Serving Size : 4
Categories : C --
Caribbean Dressings / Salad
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/3 Cup Mango --
brunoise
1/4 Cup Fresh
Lime Juice
1 Tablespoon
Sugar
1 Teaspoon
Shallot -- minced
1/2 Teaspoon Lime
Zest
1/4 Teaspoon
Crushed Red Pepper
1/4 Cup Light
Olive Oil
Combine
everything except the oil in a food processor and puree.
With the
processor running, slowly drizzle the oil in until combined
Recipe By: Chris
Koch
Serving Size : 4
Categories : C --
American - CA Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 ounces Fresh
Lime Juice
2 ounces Miso,
White
1/4 cup Rice
Vinegar
2 tablespoons
Mirin
1 tablespoon
Ginger Root -- grated
1/2 tablespoon
Brown Sugar
1/4 tablespoon
Garlic -- minced
1/2 tablespoon
Lime Zest -- or grated
In a large mixing
bowl whisk all the ingredients together and rest for 2+ hours
Recipe By: Chris
Koch
Serving Size : 32
Categories : C --
Asian Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/3 cup Ginger
Root -- grated
1 cup Orange
Juice
1/4 cup Shallot
-- minced
1/4 cup Rice
Vinegar
1/4 cup Orange
Peel -- grated
1 1/3 tablespoons
Dijon Mustard
2 cups Vegetable
Oil
1/4 cup Sesame
Oil
Whisk together
all the ingredients except the oil. In a separate container combine
the two oils. Gradually whisk in the oil.
An Emulsion is
created when two different liquids are "attached" to each other -
Oil and Vinegar or egg yolk and butter. Examples include mayonnaise
or sauce béarnaise. The key is to combine the non-fat ingredients
well and then slowly…very slowly whisking in the fat. If the fat is
added too quickly the two liquids will separate again and this is
known as "breaking". To insure the proper amount of oil is being
added, dip a fork into the fat and allow the droplets to fall into
the other ingredients while whisking. Once the emulsion begins to
form, the fat can be added in a slow and stead stream.
Recipe By: Chris
Koch
Serving Size : 6
Categories : C --
Asian Dressings / Salad
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
cornstarch
2 tablespoons
water
1 1/2 cups
pineapple juice
1/2 teaspoon
orange zest
1 tablespoon soy
sauce
1 2/3 tablespoons
brown rice vinegar
1 1/3 tablespoons
sesame oil
1/2 teaspoon
chili oil
1/2 teaspoon
garlic powder
1 teaspoon fresh
ginger root -- juice
salt and white
pepper
Mix cornstarch
and water to form slurry
Combine all other
ingredients in sauce pan and bring to boil. Remove from heat, stir
slurry to recombine and add to sauce. Return to heat while whisking
and continue to thicken.
Cool completely
or chill for later
Yield:
"1 1/2 cups"