Intro

Hello to all of you out there in cyber-land...it is good to be back writting again. My wife, daughter and I had some good, quality time off recently. We spent time in Central and Northern California. Our 15 year old daughter , Caitlin had not had an opportunity to see the Monterey- Carmel part of the state....as you all probably know, the 17 mile drive is spectacular, and the whole Route 1 drive up the coast is just one-of-a-kind. San Francisco was enjoyable, with the vibe, and action that only a big city can provide.We had two great dinners in neighborhood joints in the city, one at an upsacle saloon called Izzy's. Limited menu of steaks and chops;great food, neighborhood atmosphere. Also, great Italian food (Caitlin had what I consider the perfect plate of Gnocchi's)...at Firenze. Having spent a lot of time over the years in New York City both at work and play, San Francisco reminds me of a West Coast version of New York City.

The Ferry Market, which is a veritible gold mine for food lovers, is a way to spend a few hours perusing the different vendors for some of the finest local producers of anything from olive oil, cheeses, pork products, wine, bread, ice cream, and on and on. If you go to www.ferrymarket.com you will get an idea of what is there. The ferry ride over to Sausalito is something to enjoy, also. Takes about 35 minutes from the Ferry Building and provides a chance to be on the water, visit a quaint little village...almost New England-like.....  Sonoma County was the final leg of our road trip...and it did not dissapoint. The scenery and country-side were as beautiful, green and vine-filled as ever. The people are friendly and the wide open spaces are enjoyable, especially after being in the city...  As much as one might like to point out the short-comings of California in political and economic terms, there is so much to enjoy, so much variety that our state has to offer...it's nice to get out there and enjoy it occasionally.

When we do venture out into the country-side, we are usually exposed to what the local farmers and ranchers produce. Either in local farmer's markets, in the smaller local grocery stores or most certainly in loca restaurants. As we did a bit of all of that it occured to me that we were availing ourselves to more fresh fruit and vegetables that normally...certainly we are in prime growing season and the freshness of the locally produced foods is so much more evident. We were eating an abundance of fresh salads...and it occured to me at the Ferry Market while purchasing olive oil from my favorite California producer; MacEvoy Ranch....why not take stock of some great ingredients and throw some salad dressing out there for us to make together. So many times I think we find ourselves purchasing the freshest produce we can find, only to drown it in some multi-nationally-made, bottled...with who knows what preservative, food color, and stabilizer inside. So, I am going to do two seperate articles on dressings. Dressings that you can easily make with mostly ingredients that you probably have(or should have) in your pantry. This week I will discuss some old favorites,....some of the things we probably grew up with;  and next week I will get into some more up-to-date offerings that are today a little more main stream. (This from a guy who thinks Sinatra is mainstream!!)

Some of you may think that I am "Gadget-man", because I am getting into the habit of plugging some peice of equipment each week...and while there may be a bit of truth to that; I believe that a well equipped kitchen has to have the proper tools...just like any other occupation or avocation. So, this week, I am suggesting that if you have a have a blender,food processor or boat motor...that will suffice. (Sorry, boat motor is my slang for an immersion blender). But there is a fun little gadget availible on www.Amazon.com that will whip up a dressing in nothing flat. Do a search for a "Bonjour Salad Chef Salad dressing mixer". For $20.00 you will get a jar that has a mini immersion blender that fits snugly in the top. It also has some dressing recipes printed on the side....I know, it is a little hokey...and the printing will probably dissapear after a number of washings. But you aren't buying this for the recipes..that's what I am here for!!! You are buying this for the convienience.....check it out...Hey, I don't make any money off this stuff!!!  Not yet, anyway....and if I someday do, you will be the first to know!!! This week we will discuss  Chinese Chicken Salad Dressing, Green Goddess, Hot Bacon,Ranch(yes, ranch!!) American-style French and Caesar Dressing.

Salad Dressing Recipes

CHINESE SALAD DRESSING

• 3 T. Red wine vinegar
• 1 T. Soy sauce
• 1 T. Hoisin sauce
• 4 ea. Scallions, trimmed and finely chopped
• (1-inch) peice fresh ginger, peeled and finely grated...(or, use the stuff in the jar in your produce department..about a tablespoon and a half or so)
• 2 Tsp Honey
• Chili-garlic sauce..to taste...this is the Siracchi, hotter than hell stuff we all have in the back of the reefer. Use a bit at a time...it finishes off the dressing nicely.

Season to taste with a bit of salt and pepper...mix everything together in a jar with lid...or in your new, fancy Bonjour Salad Jar!!!
 
AMERICAN-STYLE FRENCH DRESSING

• 3 T. Ketchup (Heinz, of course!!)
• 3 T. Red wine vinegar
• 1 T. Sugar
• 1 Tsp dry mustard
• 1/2 Tsp paprika
• Pinch of white pepper....the fineness of the white pepper seasons a dish more evenly than ground black does...but be careful!!  a little goes a long way
• 1 Egg yolk
• 3/4 C. Extra virgin olive oil
• salt..to taste

 
All all ingredients except the oilve oil and salt and pepper in a bowl or blender.  Drizzle in the olive oil slowly, whisking or blending constantly until smooth. Season with salt and pepper to taste.
 
RANCH DRESSING
 
Ok, I know what you are thinking.....what about Hidden Valley ranch????  Unless you have a family member who owns a peice of the Hidden Valley Ranch (the dressing was really developed by a guy who at one time owned the property), make your own!!!  It's better...trust me.
 

• 1/2 C. buttermilk
• 1/2 C. sour cream
• 1/2 C. mayonaisse (Hellman's or Best Foods..)
• 1 T. chopped fresh chives
• 1 T. finely chopped flat leaf parsley....look for it, your market probably has it....don't use the curley variety...it's too freakin bitter!!
• 1 Tsp garlic powder
• 1/2 Tsp onion powder
• Salt and pepper  To taste

 
Mix all ingredients in a bowl and mix well...season to taste
 
HOT BACON DRESSING
 
The ancestor to this dish is german-style potato salad...German-Americans also used this to dress dandelion greens. In the good old U.S. of A., the bitter greens were eventually supplanted by spinach.

• 6 Ea. strips of bacon...roughly chopped
• 2 Ea. Shallots, finely chopped.
• 1/3 C. Malt vinegar....every store has it  (Heinz, of course!!)
• 1 T. dijon mustard
• 2 Tsp. Sugar
• Salt and pepper to taste

 
Cook bacon in a small pot over medium high heat, stirring often, until crisp...about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Add the shallots to the pot with the drippings and cook until softene, about 2 minutes. Whisk in the vinegar, mustard, sugar and salt and pepper. Continue whisking until heated, about 30 seconds. Pour immediately over your salad, finish with the crumbled bacon and enjoy
 
GREEN GODDESS DRESSING
 
This was named for a popular stage play of the 1920's ...called, well, The Green Goddess!!

• 1/2 C. Mayonaisse
• 1/2 C. Sour Cream
• 1/4 C. roughly chopped chives
• 1/4 C. roughly chopped flat leaf parsley
• 1 T.  Tarragon vinegar
• 2 Tsp fresh lemon juice
• 1-1/2 Tsp finely chopped tarragon
• 2 ea Anchovy filets
• Salt and pepper to taste

 
(Ok, so this dressing has some ingredients that even I do not have in my pantry!!!  Deal with it...live a little)

Combine all ingredients in a blender or your handy-dandy Bonjour Salad jar....puree until smooth, taste for seasonings
 
CAESAR SALAD
 
I threw this in as a reason to buy a whole tin of Anchovy's...use some for the recipe above...use some more for this recipe..with the left overs...top off your Caesar Salad and enjoy!!!....make sure your dinner partner enjoy's this salad too, because you're gonna have some kinda breath after this!!
 

• 1/2C mayonaisse
• 2 Ea. oil packed anchovies
• 1 Ea. small garlic clove (did I say small?? what the hell was I thinking!!!)  Go for it!!
• 1 T. capers, drained
• 1 T. fresh lemon juice
• 1 T. H2O
• 1 Tsp Dijon mustard
• 2 T. freshly grated parmesan cheese...not the crud in the green cardboar can!!!

Kosher salt and pepper to taste (I hope you know that I mean just kosher salt...there is no such thing as Kosher pepper)Combine everything in your food processor except the cheese. Process until smooth...Add the cheese and pulse to blend. Season with salt and pepper
 
That's it for today...hope you enjoy some of the things I've thrown out here today......the next installment will include some more dressings...some that are a lillte more contemporary...until then...
 
Cheers!!