Italien salad dressing

Italien dressing

Is there anyone else than me that have given a new year resolution?
Is there anyone else than me regretting that?
I thought so.
Well, a promise is a promise. My new year resolution was to reduce my meat consumption. I have already reduced it a lot, but I think I can do more.

I don’t think I will ever become 100% vegan. However, I’m not even close to that. I can do more, no doubt about that.
But if I’m supposed to trade meat for more vegetables, it has to taste great. Otherwise, I will “forget” that resolution in a couple of weeks. There are thousands of ways to make vegetables more delicious. Some vegetables don’t need anything extra. They taste just fabulous as they are. But not all of them (anybody else not thinking Brussels sprouts is a godsend?).

I have decided to eat more salad for lunch this year. It’s a great dish. There are thousands of variations, and sometimes, just sometimes, you can add some meat and still feel good about it.

But a salad needs a dressing. Otherwise, it’s just boring. And the best dressing is that containing ingredients that you usually have at home. Because of course, you should mix your own dressing.
Buying ready-made dressing always gives you some extra junk you don’t want. Don’t believe me? Read the ingredient list next time you stand in the grocery store with a bottle in your hand. I’m sure you will find at least one additive that you don’t have a clue about what it is.

Besides, it won’t take you many minutes to mix your own. You will make this Italien dressing in less than 10 minutes.
It will lift your leafy green salad and most other vegetables to another level.

Italien dressing

 

Italien dressing

 

If you’re planning to use all of it the same day you should, of course, use fresh garlic. But if you want to make a big batch to have in the fridge for a couple of weeks, you should consider using garlic powder instead. Keeping fresh garlic in oil for longer periods can be a bit hazardous. Even if you store it in the refrigerator. Just google Botulism, and you will understand what I mean.┬áThe same goes for the dried herbs. Dried basil is pathetic compared to fresh, I know. Oregano is better, and parsley is somewhere in between. But if you plan to make a big batch to keep in the refrigerator, I do think dried herbs are better.

So, now there is no excuse for not eating vegetables. Except for Brussels sprouts of course. But perhaps if I roast them with parmesan cheese and some olive oil? It may work.

Italien dressing

 

 

 

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Italien salad dressing
This Italien dressing is not only the perfect partner to your leafy green salad. It will lift all kind of vegetables to another level.
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Place all ingredients in a jar and shake well.
  2. Add some sugar if the dressing is too tangy. You may have to adjust the salt and pepper as well.
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Pulled pork on sourdough hamburger buns

Pulled pork in sourdough hamburger buns

I was looking through my cookbooks, trying to find some inspiration for the weekend dinners. When I found pulled pork on hamburger buns, I knew I had found the perfect meal for the Saturday evening. It takes some time to cook pulled pork, but most of the time it takes care of itself. You just have to add some wood chips and checking the temperature now and then. The rest of the time you can just relax in a comfortable chair drinking a beer or whatever you prefer to do.

The recipe was written by Jonas Cramby, a popular food writer here in Sweden. He has no formal chef training, I think. But he has a genuine food knowledge that he writes about with a humorous twist.
The recipe for pulled pork in this post is almost a copy of the one in his book. I just decided to replace some of the chili powder with some smoked paprika in the BBQ sauce.

There was a recipe for hamburger buns in his book as well. I decided not to copy that recipe. It was nothing wrong with it. I’m sure it tastes great and fulfills its function, but it was baked with instant yeast.
And I am a typical sourdough guy. I know that you will always get bread with more taste if you bake it with a sourdough starter than if you use commercial yeast. Therefore, I always try to replace the yeast with a sourdough starter if possible.

You can find a lot of good recipes for sourdough buns, but I wanted to do something that was my own.
A good hamburger bread should be light, soft and airy. At the same time, it must be able to withstand some meat juices without getting soggy. I wanted a brioche type of bun. But not too much brioche, so I decided not to go overboard with the butter. Feel free to experiment with the amount of butter, but whatever you do, don’t use margarine. It’s a grisly invention. Remember what Anthony Bourdain said. Margarine is not food for humans.
Milk, on the other hand, is excellent food, and it is also the secret to get soft bread. Most of the times you don’t want a soft crust on your sourdough bread, but hamburger buns is an exception. So I used equal parts water and milk for this recipe.

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