Tonight's dinner dropped into my lap, literally.
Earlier this morning,
a friend dropped by with "extra" Romaine lettuce.
By extra, I mean 6 heads.
Later this afternoon,
another friend dropped by
with a chicken he'd just smoked.
We have good friends.
Here's Mr. Hawthorne's mise en place
for his Caesar salad dressing.
Actually he calls it his menage a trois.
Close enough.
about 1 cup ELBOO
(Extra Light Bertolli Olive Oil)
4 garlic cloves
1 TB anchovy paste
1 TB Dijon mustard
1 TB Lea and Perrins
juice of 2 lemons
1 egg, coddled
1/4 cup grated Parmesan cheese
(We prefer Il Villagio from the Teeter.)
Mince the garlic.
Whisk in the anchovy paste, mustard,
lemon juice, and Lea & Perrins.
(We're using anchovy paste here for the convenience.
We only wanted a small amount of dressing
and using up a leftover tin of anchovies
is not the easiest thing to do.)
To coddle an egg,
bring water to a boil,
and place egg in water for one minute.
Crack egg into mixture and whisk.
Slowly drizzle in olive oil, whisking, to emulsify.
Grate Parmesan into dressing.
Whisk away.
Slowly drizzle in the ELBOO,
whisking, until you have a nice emulsion.
Taste test
and adjust ingredients to your taste.
Grate in cheese.
Next, I started on my croutons.
I only used about 3/4 of the loaf,
saving the rest for Moreover French Toast on Sunday Morning.
I went down to my herb garden
and picked oregano, variegated lemon thyme,
English thyme, rosemary, sage, and parsley.
Cook for about 5 minutes,
shaking and stirring to slightly brown the cubes.
Place the croutons in a slow oven - about 250 degrees
and let bake until desired level of toastiness.
About thirty minutes works for me.
Shake pan every now and then during baking time.
Looks yummy.
ReplyDeleteSigh, all anyone ever brings me is six pounds of overcooked spaghetti.
I love little nuggets of herbaliciousness. ;)
ReplyDelete