Archive for August, 2008

Catalan Vinaigrette

tbs red wine vinegar
___ tbs water, hot
___ tsp salt, or more to taste
___ tsp black pepper, freshly ground, or more to taste
___ c olive oil, extra-virgin
_ shallot, large, finely chopped
_ cornichon pickles, , or other sour pickle, finely chopped
_ tomato, fresh, ripe, plum, finely chopped
_ tbs capers, drained and coarsely chopped, if large

1. Combine the vinegar, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small nonreactive bowl and whisk until the salt is dissolved. Add the oil in a thin, steady stream, whisking constantly to make an emulsified sauce. Whisk in the shallot, pickle, tomato, and capers.

2. Taste for seasoning, adding salt and pepper if necessary. Let stand for at least 10 minutes and up to 4 hours before serving. If you refrigerate the sauce while it stands, bring it to room temperature before serving, making sure you restir it and check it for seasoning as well.

Makes about 1 cup

August 23, 2008 at 2:03 am Leave a comment

Couscous Salad:

From kosherinthekitch

1 C Couscous
2 C Water

Sautee: 6 green Onions chopped
1 red or green pepper chopped
Add 1 cup of fresh mushrooms & Sautee 3-4 minutes. Add Couscous. Add 1 can of chickpeas withouth the water. Grate 1 carrot. Add salt and pepper to taste.
1/2 tsp Basil
2 tbsp minced fresh dill or 1 tsp dry dill
~ Recipe Submitted by Aliza Kessler

August 23, 2008 at 12:49 am Leave a comment


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