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Again we�re going to learn a few more recipes and about emulsification.

Chef Sven�s Garlic Parsley Dressing.

Use a good blender for this. Preferably one with an all metal blade assembly and a direct drive motor. You�ll be working it pretty hard.

  • 2 bunches of fresh parsley
  • 2 tbsp. chopped fresh garlic
  • 1 1/2 cups red wine vinegar
  • 4 tbsp. honey
  • salt and pepper to taste
  • olive oil

Combine these ingredients in the blender except the oil. That gets used last. Start with just one fourth of the parsley, adding as it gets chopped in the blender. You can use the stems by the way. When these ingredients are well blended, and as the blender is still running, slowly add the olive oil until you get a creamy texture. This is called "emulsifying".
You can store this in the fridge covered for up to two weeks.
Or you can share it with friends. Your choice.

Chef Sven�s Caesar Salad Dressing:

 Keep that blender handy for these ingredients:

  • 1 cup red wine vinegar
  • 2 tbsp chopped fresh garlic
  • 3 whole raw eggs
  • 2 tbsp Coleman's dry mustard
  • 2 tsp lemon juice
  • 2 tsp worcestershire sauce
  • 1 tbsp anchovy paste or...
  • 10 anchovy fillets
  • olive oil

Combine all ingredients except oil as you did in the above recipe and blend well.
Slowly add the oil to emulsify.
Now for some handy tips on the salad that you�ll want to serve this dressing with:
First cut the tips away from the leaves and discard. This will remove the bitternesss from the leaves . The sweetest leaves are the inner leaves nearest the core. You might want to save the outermost leaves for presentation on your main course plates topping with say an apple wedge and red grapes. Whatever your desire as long as it looks appealing to the eye.
Avoid purchasing pre-packaged grated Parmesean cheese. The quality of your salad is far better with freshly shaved Parmesean.
There are a number of decent packaged croutons on the market but to bake them yourself using stale French bread that you cubed and seasoned is by far the best.
Try to tear and not slice the remaining romain for the salad. You get less bruising that way.

Here�s my Easy Tofu Salad:

I don't know how familiar you are with tofu. I'll explain a little bit here.
Tofu is a bean curd which is actually very tasteless but full of protein. It taste kinda like grits or cous-cous, or quinoa. In other words, it has no flavor. When you add seasoning, the flavor is absorbed and maintained in the product. That my friend, is what makes it palatable. Taste's better than nothing, and you get plenty o� protein with tofu! This is a good recipe. I hope you try it. The fact of the matter is, I eat the stuff too.
So... what does this mean? Experiment with this recipe. You might find better seasonings than what I have put together. But this is a guide for you to work with.

Break up the tofu and mix with the rest of the ingredients.
Be careful once again with the Tamari or Soy because you don�t want to be too overbearing on the salt.
Dish this on your favorite bed of greens or in warmed pita bread with lettuce, tomato, cucumber and sprouts. It�s good drizzled with the Garlic Parsley dressing or:

Sven�s Tangy Miso Dressing:

Blend these ingredients:

  • 1/2 cup apple cider vinegar
  • 1/2 white onion, chopped
  • 1/4 cup honey
  • 4 oz. mellow white miso paste (found mostly at health food stores)
  • olive oil

One again, as you did above, blend all except the oil which you will use to emulsify. This dressing is great on a number of salads. Especially the crunchy fruity ones on greens that include Pine Nuts, apples, and pineapples.

DARN! IT'S THE "E. COLI" MEATLOAF RECIPE!


You see, not a lot of people understand this, but E. Coli was a really nice guy who never washed his hands. Generally he had bad hygeine habits anyway. He used to pick at himself a lot if you know what I mean.
Another problem was, his first name was "Edwina" which really screwed things up for him in middle school. Being the strapping young fellow that he was, you would think he could fight off his classmates that would gang up on him in gym class. But he was wrong. He got his butt whupped daily for being "The Yellow Boy".
So one day he made them some burgers as a concilliatory gesture hoping to make friends. But he didn't wash his hands. The guys got really sick, which is okay because they deserved it. For awhile they couldn't get to him, because they were all too busy on the crapper doing... well you know.
Before he was eventually murdered after class the next day, he left behind this recipe in his gym locker which was opened by a federal hazardous waste team that I have aptly named:

NO EDWINA HERE... MEATLOAF

  • 5 lbs. ground sirloin
  • 4 eggs
  • 1 lg chopped yellow onion
  • 2 tbsp. minced fresh garlic.
  • appx. 2 cups Italian style breadcrumbs
  • 1/4 cup worcesteshire sauce
  • salt & pepper (I like Lawreys� seasoned salt)
Wash your hands! In a large mixing bowl combine all of the ingredients, adjusting texture with more or less breadcrumbs. Don't gorget that the fat content could vary thus making the meatloaf too wet. You should request a 90/10 grind from your grocer when you buy the meat. 90/10 denotes 90% beef 10% fat.
Transfer to a non-stick loaf pan and bake covered at 350� for 1 hour. Let stand for about ten minutes before removing from pan.
HANDY TIP: With a knife seperate the loaf from the edges of the pan. Invert the pan onto your cutting board and tap the bottom of the pan with the handle of your knife. This will loosen the loaf from the bottom. Remove the pan and turn the loaf back over to slice. Wash your hands and serve.



SPEAKING OF "LOAFS" LAZY THAT I AM...

I have one here that was submitted to me by a very nice New Zealander named Liane, you can call her "Pretz" if you like, she doesn't seem to mind. She stumbled accross my Mom's page a while back, and mine to. Liane sent me a recipe via e-mail which I will share with you, well actually she's sharing it.

LIANE'S COTTAGE CHEESE LOAF


  • 2 eggs
  • 1 onion diced
  • 1 Tbs. Soya sauce
  • 1 Tbs. Oil
  • 1/4 tsp. salt
  • 1 cup cottage cheese
  • 1 cup rolled oats
  • 1/2 tsp. sage
  • 1 tsp. marmite (if available)

Mix all ingredeients together. Place in an oiled dish and bake in the oven at 180� C (roughly 300� F). Cover with greaseroof paper for the first half of cooking time. Mixture will be soft when first cooked, but will firm up as it stands.
EDITOR'S NOTE: The following are comments sent with the recipe word for word.
There is a Kiwi ingredient called "Marmite", it is a yeast extract... do not thnk you can find it there... the Marmite is not neccesary... it is the kind of recipe that you can play with a lot... I add lots of stir-fry veggies as well... mushrooms, celery, etc., etc.
This is geat as a meal, and also good on sandwiches cold the next day, or with a salad cold. This freezes well, and can be reheated succesfully. Hope you enjoy. --Liane
More editor's notes: I was never one to freeze dairy, since usually milk solids tend to seperate when defrosted, but if this works for her, than great!
The other thing is, if Marmite is a yeast product, and you can't get it here in the states, then I would suggest finding an alternative yeast product, because this is the catalyst that sets the "loaf" up.Meanwhile since I haven't worked on this in so long, it can't hurt any to research "Marmite" and find out what it's properties are so I can find a U.S. substitution.

Check to see if Liane's still sane.

Comments & suggestions.

Where this all started.

A little dip, a little seafood.

Ribs!

A laugh here and there.

A page I'm always going to be working on with no deadline.

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