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

 

 

 

Print Recipe
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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Seafood Pizza with basil sauce

Seafood pizza with basil sauce

Disaster struck on Saturday morning this weekend. I got up as usual at 8 am and went down to the kitchen. I knew what I had to do. We were planning to eat pizza that evening, and I wanted to mix the dough as early as possible. Pizza dough always becomes better with long fermentation time in the refrigerator. So the first thing I did was to check my sourdough starter. I had fed it before I went to bed, so I expected a lively, bubbling starter.

To my dismay, I saw that unlike me, it hadn’t woken up yet. And that’s bad. Very bad. Because as most of you know, it can take some time to wake up a sleepy starter. I didn’t have time for that.
I swore about lazy, ungrateful, useless and grumpy sourdough starters while I furiously glared down into the glass jar. A puny little bubble rose up to the surface and burst in front of my eyes.
I got the message.
“That’s all you will get, asshole, so why don’t you let me go back to sleep?”

I have been baking with a sourdough starter for many years now, and I know how to get my starter in a perfect, good, mature mood. Most of the time I should add. These things happen, I know. It happens even to professional bakers. Still, there are few things that make me more frustrated. You have planned everything in detail, but when it’s time for action, everything is ruined by a starter that makes a mummy appear like a playful foal.

I realized that there was only one thing left to do. I had to use commercial yeast. Now, before anyone starts to feel offended, I would like to point out that there is absolutely nothing wrong with using commercial yeast. I do it sometimes, depending on what kind of bread I want to bake. It’s just that we sourdough nerds are a bit special (or weird). If we have decided to bake something with a sourdough starter, it feels like a failure if we have to use commercial yeast.

And it was thoughts like that that ran through my head that morning. But then I remembered something. A few weeks ago I watched a cooking show about how they bake real Neapolitan pizza. A Swedish chef went down to Napoli to try to learn how to bake the famous dish. I remembered that he failed most of the time. But I also remembered that they used fresh, regular yeast.
“If the Italiens can use it, so can I,” I said to myself.
“You hear that you son of a mold-infested, hooch overfilled jar of shit” I shouted in triumph to my starter. “I don’t need you.”

My starter responded with silence.

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