Welcome to day four of the In the Kitchen – Real Food Basics giveaway! I’m happy you’re here!
As promised, today I’m going share a recipe for Caesar Dressing from the book. Adding cooked marinated chicken to it would make a fabulous lunch or dinner! (Of course, I am writing this at the last minute, and so I made Caesar Dressing for breakfast.)
But before we get to the dressing recipe, I’d like to share the recipe list from the book. As you can see, there’s a great variety, including main dishes, sides, breakfasts and desserts.
- Chicken Marinade
- Roasted Chicken
- Fried Chicken
- Tomato Sauce
- Potato Soup
- Chicken Noodle Soup
- Roast Beef
- Mexican Chicken Soup
- Cheese Sauce
- Caesar Salad
- Cheesy Potatoes
- French Fries
- Sausage Gravy
- Buttermilk Pancakes
- Whole Grain Bread
- Pizza Dough
- Coffee Cake
- Chocolate Chip Cookies
- Ice Cream
- Super Food Smoothies
Including the recipes I’ve shared with you, in the past week I’ve made Pizza Dough, Buttermilk Pancakes, French Fries, Cheesy Potatoes, Caesar Salad, Cheese Sauce, Roasted Chicken and Chicken Marinade, and tonight I’m making Chili. Not bad for one little book, huh?!
On to the Caesar Dressing. In the interest of disclosure, I have to tell you that I had a hard time getting this to emulsify [*see update below]. However, the same thing has happened to me all this week with my own recipes that I use all the time. It’s just one of those weeks. Maybe it’s my eggs… Remember to take your time, both in making sure the egg is whisked well and in pouring in your oil. In case you have the same trouble, here are some tips to save a broken emulsification.
*2 large cloves garlic
*3 anchovy filets, mashed
*3 Tbsp. red wine vinegar
*2 Tbsp. lemon juice
*1 tsp. sea salt
*1/2 tsp. basil
*1/2 tsp. thyme
*1/2 C. olive oil
First, use a microplane grater to crush your garlic. If you don’t have one (and you should!), you can mince it, but it’ll be better incorporated into the dressing if you can really crush it. Then, go ahead and mash up your anchovy filets. I suppose you could use a bit of anchovy paste, too; or you can actually leave them out if you really don’t like them. Add the red wine vinegar. (You could use apple cider vinegar if you prefer.) Then, coddle your egg. Bring a pot of water to a boil on the stove, then add the egg for exactly 45 seconds. Crack your egg into your dressing and whisk it in. Add your lemon juice now. Then, add your spices; salt, thyme, basil. Now, slowly stream in your olive oil. If you go too fast, the dressing won’t emulsify, meaning that your oil will separate from your other ingredients. Make sure you are whisking as you do this. Then, pour your dressing into a bottle. Serves 2-3.
Prep time: 10 min.
Serving Suggestion: Serve with crisp Romaine lettuce, croutons, and parmesan cheese for a wonderful Caesar salad!
This has a wonderful garlicky flavor. I used anchovy paste and apple cider vinegar, because that’s what I had. This was also the first time I’ve ever coddled an egg! (Ask my kids; I’m not a big coddler.)
Tomorrow is the last day of the giveaway. Make sure to get in your last few entries! Remember to leave a separate comment so I count your entries properly. For today:
1) If you haven’t already, visit my first post this week for up to two entries.
2) Use the ‘Share’ button to share today’s post on Facebook, Twitter, StumbleUpon, your blog or via email. (I’ll add an extra entry for the first person to do this!) If you do more than one, leave a separate comment for each.
3) Review the recipe list above and then comment below and tell me which recipe you’d make first if you won the e-book.
4) Come back tomorrow for a final recipe and your last chance to get more entries!
I’ll announce the winner on Monday, as well as provide a coupon code for those who don’t win.
*Update: I just made this recipe again, and thought that I was having the same issue… But then I tasted it, and it was delicious! And then it hit me: It’s not a creamy Caesar! I was waiting for it to turn into a creamy, mayo-like dressing. Duh. Sorry about that. I served it for lunch over some lettuce, cherry tomatoes, cukes and green onions topped with some leftover salmon. YUM.
Just a note: Following the giveaway, I’ll be switching to a new host for my blog. Stay tuned for news on that so you don’t miss a post!
« previous postGiveaway Day Three
Thank you for joining me for day three of the giveaway for Kate Tietje's e-book In the Kit...
next post »Final Day of the ‘In the Kit....
I'm going to do things a little differently today. Let me jump right into the Chili recipe...