Work, Vinaigrette and Kitchen Must-Haves (part one)

I'm finally starting to get on the ball, here, people. I had to work the last couple of days. Click on the word "work" to check it out. It's the place that I gave you a tour of in January.

You know what? Working a little makes me way more productive. I love getting out of the house once in a while. And I forget how much I like to work until I get out there and do it.

Speaking of work, my new job is with General Mills. I will be working out of their R&D facility and it involves a lot of travel, but most of the time it will just be a day trip or overnight. Fly-in, work, fly-out. I'm thrilled. It's part time work, which is soooo nice. Plus? I can still consult for others, so I can continue to work at the Photography studio, which I love.

Okay, so let's talk recipes.

I was thinking really hard about what to include in my 3 recipes for Sarah. I have a million favorites, but very few that I make all of the time. Some of my favorites are just too complicated. Well - not complicated - but I tend to just "eyeball" things or I change them every time I make them or they're just not something that maybe YOU wouldn't want to make (i.e. French Onion Soup), so then, why bother sharing that one?

I want to please you people. Because that's what it's all about, right? Right.
Pleasing the Internets. Right. Yes. Because I want you to be happy.

One of the few things I make all of the time is a homemade mustard viniagrette dressing. Now, this is one of the recipes where I don't measure the ingredients. I'm going to give you the recipe that I based my vinaigrette from. It's good. But I tend to add more mustard - maybe double than the recipe calls for. It makes the vinaigrette thicker and then you can skimp on the oil a bit. I also vary the vinegars and oils. I really like Champagne vinegar (and don't buy really expensive champagne vinegar - that's just silly), but you can use anything. Cider vinegar is great in here. So is balsamic.



Homemade Mustard Vinagrette

1 Tablespoon Dijon Mustard
1/4 cup red wine vinegar
1 teapsoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

Whisk together all items except the oil. Slowly add the oil in a thin stream while whisking.

That's it! Besides changing the oil or vinegar, here are some other ways I change it:

*I'll add garlic (1/2 clove.)

*fresh herbs - basil or chives- are really nice in here.

*Like I said: add more mustard.

*I use this on a Caprese salad or on a green salad

* I use it on sandwiches,too.

*My favorite dinner in the whole wide world is baked chicken, a big green salad with shredded cabbage, shredded carrots, green or red onions, tomato and cucumbers and a baked potato. I put a little vinagrette on my potato with some sour cream.



* My favorite lunch is hummus spread on a panfried wheat pita flat bread (I use cooking spray to fry it) with the green salad I mentioned above on top of the hummus and drizzled with the vinaigrette and folded and eaten like a taco. Click on "hummus" for my recipe. I've never met a pre-made hummus that I've liked. It's gotta be homemade.

Alrighty-then!

Are you ready for my list of kitchen must-haves? Here we go!

I make my vinaigrette in these working glasses. I only have one size: the one on the right. I should get some taller ones, but I don't have the room for them. If you buy them at Crate & Barrel you can get some red lids for them. I use these for SO many things. Food storage, of course. You can use them as a drinking glass - I don't like them for that purpose, but Zuddy doesn't mind. I use them to hold cotton balls and swabs and toothbrushes in the bathroom medicine cabinet.

A good Chef's knife is a must. I like the 8-inch Wustof. There's a place in Mpls. that sells discounted sales returns. I buy mine there and I get them sharpened there once or twice a year. Zuddy sharpens them for me, too. But the guy at this place (It's called Eversharp) is top-notch.

Good dry ingredient measuring untensils are a must, too. I have 3 sets of measuring spoons and 2 sets of cups. I like the spoons to not have a large flared cup. I like the stainless ones from a cookware store. I'm picky about these. I don't have the ones above (which are All-Clad brand from Williams-Sonoma), but they look like good ones. I have the Williams-Sonoma store brand ones and I have an older model that they don't sell anymore.

A flat whisk. I didn't know I needed this until I was at my friend, Hilary's house using hers. She bought me one. I freakin' love it. I have a few different whisk sizes that I like.

Silicone spatulas. I like the ones from Pampered Chef. They're the best, but these ones from Williams-Sonoma look kinda peppy, don't they?

An instant-read meat thermometer. I just get mine at Target - the no-frills Taylor brand one.

Okay, this is an extravagance: this pepper mill. The very one pictured. I freakin' love this thing. Zuddy bought it for me when we were dating. It's super-easy to get the pepper in there and it's top-notch. Unfortunately? This is a photo from the one at Williams-Sonoma. It's Seventy-Five-Freakin'-dollars. I highly doubt Zuddy spent that kind of money on it, but there you have it. And if I had to do it all over again? I'd spend the money on it. But not for the salt. For the salt, just use kosher salt.

Okay, I could go on and on with this, but I will continue tomorrow.

I loved all of your comments on the cologne! Sarah!!!!!! You are too funny about the Pot-head at the party!!!!!!!!