Makes about 1 cup 4 garlic cloves 1/2 teaspoon sea salt, plus more to taste 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 2 tablespoons red wine vinegar 1/2 cup extra virgin olive oil Freshly ground black pepper to taste Mash the garlic and salt together with a mortar and pestle (or the flat side […]
Dijon Vinaigrette
December 18, 2009 by Leave a Comment
Makes about 2 cups vinaigrette 3 tablespoons Dijon mustard 1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good quality mayonnaise Juice of 1 lemon 1 tablespoon Champagne vinegar or white wine vinegar 1/2 cup olive oil 3/4 cup canola or safflower oil (omit if using mayonnaise) Salt and freshly ground black pepper […]
Green Apple Vinaigrette
January 1, 2009 by Leave a Comment
We make this at the market to marinate vegetables in or to put on green salads. I like it on grilled chicken breasts.
Crunchy Corn Relish
January 1, 2009 by 1 Comment
This relish can be made ahead of time and is delicious as a sauce for sauteed soft-shell crab or grilled salmon.
Spicy Tomatillo Salsa
January 1, 2009 by 1 Comment
Makes about 2 cups salsa 1 pound fresh tomatillos, husked and rinsed 4 fresh serrano chilies, stemmed 1/4 cup olive oil 1/4 cup vegetable broth or water, if needed 1. Preheat the oven to 500 degrees. 2. Toss the tomatillos and chilies with the olive oil and place on a baking sheet. Bake 15 to […]
Tarragon Mayonnaise
January 1, 2009 by Leave a Comment
This is also delicious on sandwiches or sliced tomatoes.
Cranberry Vinaigrette
January 1, 2009 by 1 Comment
This vinaigrette can be made several days in advance and refrigerated until ready to use.
Sweet Basil Vinaigrette
January 1, 2009 by 1 Comment
Makes about 1 cup ½ cup balsamic vinegar Juice of 1 lime 5 to 7 fresh basil leaves, cut into thin strips Sea salt and freshly ground black pepper to taste ½ cup extra-virgin olive oil Whisk the vinegar, lime juice, basil, salt, and pepper together in a small bowl. Slowly add the olive oil, […]
Foster’s Arugula Pesto
January 1, 2009 by Leave a Comment
This robust pesto is delicious with pasta, and dresses up grilled chicken or fish. You can also mix it into your favorite vinaigrette or use it as a sandwich spread.
Foster’s Seven Pepper Jelly with Fresh Mint
January 1, 2009 by Leave a Comment
Makes 1½ cups jelly 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly ¼ cup chopped fresh mint 3 tablespoons red wine vinegar 1 teaspoon freshly ground black pepper Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container […]