SALADS: This vinaigrette recipe has been the family's favourite dressing for salads for many many years. It never fails to please.

BASIC DRESSING:  FRENCH VINAIGRETTE:

3 parts oil                                                        

1 part vinegar, preferably good balsamic vinegar

½ tsp. each salt & freshly pepper

½ to 1 tsp. sugar                                              

½ to 1 tsp dry or fresh mustard

chopped herbs                                                

1 clove garlic

Crush garlic.  Whisk mustard with a bit of oil into a thin paste. Add salt, pepper, sugar and the herbs. Add rest of oil and whisk together. Vinegar is added last and the whole mixture is whisk well together.

Some people prefer olive oil, but other oils may be used, or a combination of 2 oils.

There is a wide variety of vinegar to choose from---cider, red wine, white wine, tarragon and other flavoured vinegars, as well as balsamic vinegar. Lemon juice may be used with some salads, particularly seafood salads.

SALADS: This is so easy to whip up and quite delicious that you might like to give it a try some day.

CREAMY ORANGE DRESSING:

½ cup sour cream                                           

¼ cup liquid honey

grated rind of 1 orange                                    

¼ tsp. salt

½ tsp. dried mint flakes

Combine all ingredients and blender and swirl until smooth.

SALADS: If you are ever in need of a salad dressing with a Chinese flavour, please try out this recipe.

CHINESE-STYLE MUSTARD DRESSING:

1 tbsp. dry mustard                                         

2 tbsp. hot water

½ cup plum sauce                                           

3 tbsp. clear Chinese vinegar

2 tbsp. sesame oil                                           

1 tbsp. each light soy sauce & sugar

1 tsp. salt                                                        

Whisk dry mustard and hot water together in a small mixing bowl. Add remaining ingredients and whisk together.

SALADS: The addition of sour cream & other ingredients makes this basic mayonnaise stand out as a delicious salad dressing.

 CREAMY DRESSING:

 

½ cup sour cream                                                       

¼ cup mayonnaise

1 tbsp. tarragon wine vinegar                                      

1 tsp. prepared mustard

1 tsp. celery salt                                                          

2 drops hot pepper sauce

dash of white pepper                                                  

2 tbsp. chopped dill pickle

Whisk together sour cream, mayonnaise, vinegar, mustard, celery salt, pepper sauce and pepper.      Stir in chopped dill pickle. Chill until serving time

SALADS: This is basically a variation in making home-made mayonnaise with a twist. The addition of fresh herbs enhances the favour of the end product.

HERB MAYONNAISE:

2 egg yolks                                         

2 tsp. each Dijon mustard & lemon juice                                

1 cup olive oil

½ cup corn oil                                     

2 tbsp. balsamic vinegar

2 tbsp. minced parsley                        

1 tbsp. each minced fresh basil & fresh chives                       

salt and pepper to taste

In a large mixing bowl whisk together egg yolks, mustard and lemon juice. Add olive oil and corn oil drop by drop, whisking in to form a mayonnaise. Alternately, follow technique of making “Blender Mayonnaise”

Blend in fresh herbs, salt and pepper.  Add more lemon juice if necessary to thin mayonnaise. Refrigerate until needed.

SALADS: Here are 3 recipes of salad dressings that use home-made mayonnaise as base.

MAYONNAISE-BASED DRESSINGS:

Creamy Italian:

1 cup mayonnaise                                           

½ small onion, finely chopped

2 tbsp. red wine vinegar                                  

1 tbsp. sugar

¾ tsp. dry basil                                               

¼ tsp. salt

¼ tsp. garlic powder or 1 clove minced garlic             

1/8 tsp fresh ground pepper

Combine all ingredients in blender container.  Blend on medium speed 15 seconds or until smooth. Pour into glass jar. Cover with lid. Chill before use.

Creamy French:

1 cup mayonnaise                                           

2 tbsp. each sugar & cider vinegar                                          

1 tbsp. milk

1 tsp. paprika + ½ tsp. dry mustard     

¼ tsp. salt.

Whisk all ingredients together. Pour into glass jar. Chill

Creamy Russian:

1 cup mayonnaise                                           

1/3 cup chilli sauce or ketchup

2 tsp. lemon juice                                           

1 ½ tsp. sugar

Whisk ingredients together. Pour into glass jar. Chill.

SALADS: Here is the hand-whisking version of home-made mayonnaise. It is a little bit more labour intensive, but the result is really well worth the work.

HOME-MADE MAYONNAISE:

1 to 2 egg yolks                                              

1 tsp. white wine vinegar

2/3 cup extra virgin olive oil                                              

dash of white pepper

½ tsp. salt                                                        

½ tsp dry mustard

few drops lemon juice

 

In a well-dried and clean mixing bowl, beat the egg yolk, vinegar, salt, dry mustard and pepper together with a whisk. Add olive oil, drop by drop, beating continuously, until ½   cup of oil has been added. Add a few drops of lemon juice, to bring mixture to the consistency of cream. Add the remaining oil in a thin steady stream, beating continuously, stopping the beating of oil from time to time to make sure the mixture is combining well.  When all the oil has been added and the mayonnaise is thick, add extra lemon juice to taste and adjust seasoning.

SALADS: Home made mayonnaise, whether made by hand-whisking or by using a blender, is easy to do, and the end product is many cuts above the store-bought variety.

BASIC BLENDER MAYONNAISE:

1 egg                                                               

¼ cup white wine vinegar

½ tsp. dry mustard                                          

½ cup extra virgin olive oil

½ tsp. salt

Place the egg, salt, mustard and vinegar in a blender together with half the oil. Blend at low speed for 2 seconds.  Remove feeder cap of the lid; and pour in the remaining oil in a steady stream with machine running. Blend for 15 seconds. Turn to high speed and blend 5 seconds more.

To make larger amount of mayonnaise, increase ingredients in appropriate proportions

VARIATIONS OF MAYONNAISE:

Use 2/3 cup mayonnaise as a base:

1.      Aioli Mayonnaise—Add 4 cloves garlic, finely chopped, and blend well.

2.      Chive Mayonnaise—Add ¼ cup chopped chives and 2 tsp. lemon juice. Blend well. Serve with vegetables or potato salads.

3.      Cucumber Mayo---Add 1 cup finely chopped cucumber and 1 tsp. finely chopped mint leaves. Blend well. Delicious with fish mousse.

4.      Horseradish Mayo—Add ¼ cup prepared horseradish, finely grated rind of 1 lemon, salt & pepper to taste. Blend well. Serve with cold roast beef.

5.      Pink Mayo—Add 1 cup tomato paste, the juice and grated rind of 1 lemon, salt & pepper to taste. Blend well. Great with eggs or fish salads.

SALADS: Here is another version of easy creamy dressing using avocado.

BLENDER AVOCADO SALAD DRESSING:

1 very ripe medium avocado                          

1 egg

2 stalks of green onions, chopped                  

1 tbsp. lemon juice

¾ tbsp. white vinegar                                      

1 tsp. sugar

½ tsp. salt                                                        

½ tsp. dry mustard

¼ tsp. paprika                                                 

1 dash garlic powder

1 cup oil

Half the avocado, remove stone, peel and cut it up. Put all ingredients except oil in blender. Add half the oil and buzz at high speed, turning machine on and off, for 1 minute. Remove feeder cap from lid and add remaining oil in a thin stream while machine is running. Turn off blender to scrape down sides once or twice. Stop blending once dressing becomes thick. Stir it with a rubber spatula and pour dressing into a glass jar. Dressing may be stored in refrigerator up to 4 days.  

SALADS: If you are looking for a delicious creamy dressing to serve with your salad greens, give this recipe a try.

AVOCADO CREAM DRESSING:

1/2 cup whipping cream                                             

1/3 cup cubed avocado

1/3 cup peeled, seeded and cubed cucumber              

3 tbsp. lemon juice

2 tbsp. minced green onions                                       

½ tsp. minced garlic

½ tsp salt + freshly ground pepper to taste

In a food processor fitted with steel blade, blend ingredients until dressing is smooth and light.        

SALADS: This is an excellent dressing for ceasar salad that is made at home. d

BLENDER CAESAR SALAD DRESSING:

2 egg yolks                                                     

3 to 4 garlic cloves

3 to 4 anchovy fillets                                      

1 tbsp capers   

10 drops Worcestershire sauce                       

5 drops Tabasco sauce, optional

1 cup olive oil                                                 

2 tbsp. each fresh lemon juice & white wine vinegar                          

salt & pepper

freshly grated or sliced parmesan cheese & croutons, & roman lettuce leaves

Combine all ingredients, except olive oil, lemon juice and vinegar, in blender. With motor running, add olive oil steadily but slowly through the opening of the lid, until mixture becomes thick.  Very slowly add in lemon juice and vinegar. Add salt and pepper to taste.  Pour dressing into a sealed glass jar. Refrigerate until ready to use.

To serve:  Add dressing into romaine lettuce torn into bite-sized pieces, toss well. Add in freshly grated parmesan cheese and croutons, toss and serve right away.    

APPETIZERS: This recipe was shared with me by a Vietnamese friend. It is a welcome alternative to the spring roll Chinese style.

VIETNAMESE EGG ROLLS:

rice paper

100gm minced pork

100gm shredded carrots

100gm shredded “wood fungus”

50gm vermicelli

½ tsp minced garlic

2 tbsp. Thai basil leaves, finely chopped

cooking oil for deep frying

seasoning:

     1 tbsp. fish sauce

     ½ tsp. sugar

     ¼ tsp. salt

     1 tbsp. white vinegar

     1 tsp. each minced garlic & ginger

     ½ tsp. chilli powder

dipping sauce:

    1 tbsp. each fish sauce & sugar

    1 tsp. lime juice

In a large heavy saucepan over high heat, heat oil until very hot and cook pork with garlic. Add shredded carrots, wood fungus and basil and stir-fry together for 1-2 minutes. Transfer to a bowl and set aside.

Clean pan and fill it with water. Bring to a boil, then add 1 tbsp. salt. Add in vermicelli and bring water back to the boil. Remove pan from heat and let soak for 2-3 minutes. Check for doneness after 2 minutes. Drain and cut vermicelli into roughly 2-inch section. Add vermicelli into pork mixture together with seasoning ingredients. Toss mixture well to mix.

Cut a sheet of rice paper in half. Fill each half with 2 tbsp. of pork mixture. Fold it up envelope style and moisten edges with water to seal.

Heat enough oil in wok for deep frying until 375 degrees F, or until tested to be hot enough. Deep fry egg rolls for 2-3 minutes, or until golden. Drain on wire rack.

Mix dipping sauce ingredients together to serve with spring rolls.

STARTERS: This is a nice treat for vegetarians who enjoy pate as a first course.

VEGETABLE TERRINE:

                                   

veggie mix:

    2 bags fresh spinach, 10oz. each

    3 leeks, white part only, chopped                           

    1 large onion, finely chopped

    2 stalk celery of equal size and shape                                             

    1 lb. ripe tomatoes, peeled, seeded and chopped    

1 tbsp. each chopped basil and parsley leaves

1 tsp tomato paste.

juice of 1 lemon

salt and pepper to taste + pinch nutmeg

5 eggs                                                                         

2 tbsp. butter

½ pint whipping cream                                               

4 garlic cloves, minced                                               

¼ cup cognac                                                                                                  

Wash spinach well, removing coarse and discoloured leaves. Cook spinach with the water clinging to it in a large pan until the leaves are wilted. Drain and squeeze as much liquid out of the leaves as possible. Chop coarsely, place in a bowl and sprinkle with half the lemon juice, salt, pepper and nutmeg. When cooled, stir in 2 lightly beaten eggs. Set aside.

Melt 1 tbsp. butter in a heavy pan. Add leeks and onion and cook gently over medium heat 2 to 3 minutes. Add cream and continue cooking for 5 minutes to reduce the liquid and allow the vegetables to absorb the cream to form a thin paste. Melt remaining butter in another heavy pan and add in garlic. Cook over low heat 1 to 2 minutes. Add chopped tomatoes and cognac, and cook until all the liquid has evaporated and mixture forms a thin paste. Add tomato paste and stir it in well. Transfer mixture to a bowl, add in the leek and onion mixture together with the remaining 3 eggs, lightly-beaten, parsley and chopped basil.

Butter a 1-quart terrine mould and line the base with well-greased foil. Cover bottom with half the spinach and pour in 2/3 of the tomato-leek mixture. Cut celery stalks to length of terrine. Stuff one celery with a little of the spinach mixture, and place the other, rounded side up, on top of it. Place this, lengthwise, in the centre of the vegetable mixture,  pushing gently into the mixture until it is completely submerged.

Pour on the rest of the tomato-leek mixture; then top everything with the remaining spinach.  Leave some space at the top of the mould to allow for expansion.

Preheat oven to 400 degrees F. Cover the mould with foil and place it in a large roasting pan containing boiling water coming up to half height of the mound. Transfer baking pan to oven and bake 2 hours. Fill pan with more boiling water when necessary and do not allow pan to go dry.  At the end of cooking time, check that spinach mixture is set and firm. Return to oven and cook longer if it is still runny.

When done, cool completely on wire-rack. Chill thoroughly in the fridge and turn out onto a serving platter.  Cut into serving slices to serve with toasts or crackers.

APPETIZERS: Samosa is not just an example of Indian cuisin, it is also a popular finger food that can be easily reproduced at home.

VEGETABLE SAMOSAS

1 pkg. spring roll wrappers, thawed                                        

oil for deep frying

filling:

    3 large potatoes, boiled and coarsely mashed                     

    ¾ cup frozen peas

    1/3 cup canned sweet corn kernels                         

    1 tsp. each  ground coriander, ground cumin & mango powder

    salt & lemon juice to taste

In a pot of boiling salted water, cook peas for 3-5 minutes until tender. Drain and set aside.

Toss all the filling ingredients together in a large mixing bowl until well blended. Add salt & lemon juice; taste & adjust seasoning if necessary.

Work with 1 piece of wanton wrapper at a time while covering the rest with damp paper towels. Place 1 tbsp. of the filling mixture at one end of the strip and fold the pastry to form a triangle. Repeat until all the filling is used up.

In a large heavy saucepan or wok, heat enough oil for deep frying until very hot. Deep fry pasties  in small batches until they are golden brown. Drain well on paper towels before serving.

STARTER: This is a delightful first course that rivals bruschetta. Enjoy!

WARM MUSHROOM CROSTINI:

2 cups assorted mushrooms of choice            

4 tbsp. olive oil

1 tbsp. butter                                                   

2 slices smoke bacon, diced

1 small onion, diced                                       

2 cloves garlic, minced

2 tbsp. Italian parsley                                      

2 tbsp. grated Parmesan cheese

salt and pepper                                               

8-10 slices French bread, ¼-inch thick

In a large saucepan, melt butter in 2 tbsp. olive oil over medium-high heat to cook bacon, onion and garlic for a few minutes until onion is softened. Chop mushrooms coarsely and add into onion mixture. Cook 5-6 minutes more. Add salt and pepper to taste; then stir in parsley and cheese. Remove from heat and cover pot for 4-5 minutes.

Toast bread and drizzle each piece with a little olive oil.

To serve, spoon mushroom mixture over the toasts, and serve 2 slices per person.

STARTER: Turkey is not the usual ingredient for everyday meal. This recipe offers a good use of turkey meat with satisfying result.

TURKEY TIMBALES:

1 lb. skinned and boned turkey breast meat, cut into pieces

1/3 cup each of minced celery & onions

½ tsp tarragon                                                             

2 tbsp. butter

½ cup 18% cream                                                       

2 eggs, lightly beaten

1 tsp. salt + ¼ tsp. white pepper

Preheat oven to 350 degrees F.  Grease 6 ramekins and set aside. 

Cook celery and onions in butter over medium heat for about 3 minutes, add tarragon. Let the mixture cool. 

In a food processor fitted with steel blade, puree turkey meat. Add cream, eggs, salt and pepper to taste and process mixture until smooth.

Transfer to a large bowl and add the celery mixture to mix well together. Spoon mixture into prepared ramekins, and cover with a piece of foil.

Arrange ramekins in a baking pan filled with boiling water reaching 2/3 of the way up the sides of the ramekins. Transfer to oven & bake 15 minutes. 

Remove from oven. Take ramekins out from baking pan and let cool 5 minutes. Run a knife around the inside of each ramekin, and un-mould onto a warm plate to serve.  

STARTER: Pumkin makes an unusal and delicious filling for this first course pasta choice.

TORTELLINI WITH PUMPKIN FILLING:

pasta dough:

    2 eggs + 2 egg yolks

    2 cups all purpose flour                              

    pinch salt

filling:

    1 lb. pumpkin                                                         

    1 tsp. ground nutmeg                                              

    1/8 lb. macaroons                                       

    3/8 cup grated Parmesan cheese

   ½ cup butter                                                

    1 tsp. cinnamon

    ½ tsp. each ground ginger & cumin

    salt and pepper                                           

    1 tbsp. olive oil

Preheat oven to 350 degrees F. and grease a large baking dish.

Cut pumpkin into wedges, about 1-inch thick and arrange them in the baking dish. Sprinkle with oil, cover with foil and bake for 40- 50 minutes or until tender. Remove from oven and let cool.

 

Peel pumpkins, and pass the flesh through a fine sieve into a large bowl. Add in the crushed macaroons, 1/3 cup of Parmesan cheese, spices and salt and pepper to taste. Combine well into a semi-firm mixture.

 

Meanwhile, make pasta dough:  Measure and mound the flour on a smooth flat work surface. Make a well in the center of the flour. Drop the eggs, salt and olive oil into the well. With a fork, beat together the eggs and oil and begin to incorporate the flour into egg mixture, starting with the inner rim of the well.As you expand the well, keep mixing the flour and egg mixture and working it until a cohesive mass is formed. Lightly flour the board and start kneading this with both hands, using the palm of your hands. Continue kneading for 5-10 minutes until dough becomes smooth and quite elastic and a little sticky. Wrap the dough in plastic, or covered by an inverted bowl, and allow it to rest for 1 hour, at room temperature.

 Roll pasta dough out thinly. Cut into 3-4-inch squares. Spoon into each square of pasta some pumpkin filling, about the size of a walnut. Fold each square into a triangle; and press the edges firmly to seal. Wrap the 2 corners of the triangle into the middle, moistening the edges with water to stick, to make into tortellini.

 

Cook tortellini in a large pot of boiling salted water for 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Arrange 3 on each warm serving plate. Sprinkle with remaining Parmesan cheese and melted butter. Serve piping hot as a starter course.

STARTER: This is a popular cold dish found at most buffet tables or on the menu of Italian restaurants. The secret of success at home is the freshest cheese and the best ripe tomatoes available from market to table.

TOMATOES AND MOZZARELLA WITH PESTO DRESSING:

6 to 8 ripe tomatoes                                        

1 lb. Buffalo Mozzarella cheese

basil sprigs, to garnish                                     

salad greens, dressed with preferred salad dressing

pesto dressing:

    ¾ cup each fresh basil leaves & extra virgin olive oil

    1 garlic clove, crushed

    ½ cup pine nuts                              

    juice of 1 small lemon

    salt and pepper                               

Wash and dry tomatoes and cut into ¼-inch slices.  Drain the mozzarella and cut into ¼-inch slices.  Wash and dry salad greens, set aside until required. Wash and dry basil leaves.

Add basil leaves, garlic, pine nuts, salt and pepper and lemon juice into the work bowl of  a food processor fitted with steel blade. Process into a smooth paste, taste and adjust seasoning. With machine running, add olive oil through the feed tune in a steady scream. Process with on/off pulses to make into a thick sauce.

Arrange alternate slices of tomato and mozzarella around one side of serving plate. Spoon  a little pesto sauce over the mixture. Arrange salad greens on the other side of the plate. Garnish with sprigs of basil to serve. 

APPETIZERS: This is a twist as well as a short-cut to the traditional way of using flour dough to make meat dumplings.

PORK DUMPLINGS WITH DIPPING SAUCE:

1 lb. medium ground pork                                          

½ cup finely-chopped green onion

2 tbsp. each finely chopped cilantro & finely grated ginger

1 cup fresh shitake mushrooms, finely chopped        

1 pkg. wanton wrappers

cooked Chinese cabbage leaves

seasoning for filling:

    1 tbsp. light soy sauce                                             

    1 tsp. each sesame oil, sugar, salt & rice wine or dry sherry           

    2 tsp. tapioca starch or cornstarch               

    1 egg white                                                 

    dash of white pepper

dipping sauce:

    ¼ cup each water, soy sauce & dark brown sugar

    1 tbsp. lime juice                                        

    ½ fresh red chili; finely chopped

Place pork in a large bowl and add in seasoning ingredients as well as green onion, cilantro and mushrooms. Use a pair of chopsticks to mix ingredients well together.           

Cover wonton wrappers with a double thickness of damp paper towel to keep from drying out. Working with 1 piece of wrapper at a time, fill it with 2-3 tsp. of pork mixture. Moisten edges of wrappers with water and bring the four corners to meet in the middle over the filling, pressing edges together to seal.

To steam dumplings:  Arrange filled dumplings on the piece of cooked cabbage in a large bamboo steamer.  Continue to make dumplings until all the filling is used up. 2-3 bamboo steamers can be stacked to steam together, or cook the dumplings in batches in a single steamer.  Fit the steamer (s) over the rim of a large pot filled with boiling water or sit steamer on a rack that fits in a wok filled half way with boiling water. Cover steamer or wok and steam dumplings for 8-10 minutes.

To pan-fry dumplings:  Heat oil in a large non-stick skillet until hot and arrange as many dumplings on the bottom as possible without crowding. Cook over high heat until bottoms are browned and crisp. Add in a few tablespoons of water; then cover skillet with a lid and reduce heat slightly. Cook dumplings for a few more minutes until water has evaporated. Check for doneness by poking one dumping with a bamboo skewer. If the meat filling is no longer pink inside, dumplings are cooked. Repeat cooking procedure with rest of dumplings.

Dissolve sugar in water in a small saucepan. Add rest of dipping sauce ingredients. Let sit 20 minutes. Serve with dumplings.