Tag Archives: dressing

Recipe, Salad

The Wannabe Gourmet’s House Balsamic Vinaigrette

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It’s difficult to make a vinaigrette and photograph it to make it look like something appetizing, so please forgive my indiscretion. – Jonathan

In a mason jar with a tight fitting lid (or in my case, a repurposed pasta sauce jar), combine:

3/4 cup extra virgin olive oil
1/4 cup Balsamic Vinegar di Modena (or your favourite type of Balsamic)
1 T granulated garlic (I use granulated roasted garlic)
2 T Italian seasoning
1/4 to 1/2 tsp Dijon mustard (optional)
1/2 tsp fresh finely ground black pepper
salt, if needed.

Close lid tightly and shake vigorously. Allow to sit for one to two hours to allow the flavours to meld. Store leftovers in the refrigerator for 3-4 weeks.

N.B.: The Dijon mustard acts as an emulsifier, giving the vinaigrette a more creamy consistency, but to use or not is up to you. Purists would not include it.

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Breads, Recipe

Cranberry Sage Stuffing

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Cranberry Sage Stuffing

3 tbsp butter
3 tbsp extra virgin olive oil
1 large onion, minced
5 large celery stalks, chopped (if you have the leaves, chop them too)
2 cups dried cranberries
4 cups white bread, toasted and cut into cubes (or, if dry enough, just crunched up)
1/2 teaspoon dried sage
2 eggs, lightly beaten
1/4 tsp pepper
2 cups low-sodium vegetable stock, separated

In a large skillet melt the butter with the olive oil, and then sauté the onion and celery together for 3-4 minutes, until tender. Add dried cranberries, and 1 cup of vegetable stock. bring to a simmer for 2 minutes to help replump up dired cranberries.

Transfer everything to a large mixing bowl, and then add toasted bread, sage, eggs, and pepper. Toss together and use just enough of the remaining stock to hold everything together so that it is moist, but not dripping.

Spray an 8×8 baking dish with non-stick spray, and turn out the stuffing, patting down to make sure all the stuffing is level.

Bake at 350F for 30 minutes until heated through and brown on top.

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Main Course, Recipe, Salad

Seared Tuna Spinach Salad with Soy Sesame Dressing

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Seared Tuna Spinach Salad

16 oz fresh tuna steaks
1 tbsp olive oil
12 oz baby spinach, rinsed and drained
1 medium red onion, sliced into rings
12 oz white mushrooms, sliced
3 medium carrots, sliced into coins
2 ribs celery, sliced into 1/4″ pieces
sesame seeds
salt and pepper to taste

Place olive oil in skillet and heat to just to smoking. Add tuna steak and sear on each side for 45-60 seconds (tuna will be rare in the interior). Remove from pan, and allow to cool for 3 minutes, before slicing into 1/4″ slices.

Arrange 3 ounces of spinach on each plate, add carrots, red onion, mushrooms, and celery (you may also add any other vegetables you like). Place 4 ounces sliced tuna on each plate, in a star pattern. Sprinkle with sesame seeds. Serve Kosher salt and fresh cracked black pepper on the side, along with Soy Sesame Dressing.

Soy Sesame Dressing

2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup sesame oil
1/4 cup canola oil
2 tablespoons honey
1/4 teaspoon Asian chili sauce
1 tablespoon fresh grated ginger
2 teaspoons sesame seeds

Place all ingredients in a medium bowl and whisk to combine. Serve in small dishes alongside the seared tuna salad.

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