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6 posts from July 2024

07/30/2024

~ Superbly-Seasoned Steakhouse-Style Steak-Fries ~

6a0120a8551282970b022ad3814e88200dWould you like fries with that?  If your answer is yes, but you secretly, or not-so-secretly, want to taste more potato with a bit less crunch than you expect in an order of McD's-style shoestrings, or classic 1/2"-thick 3"-4"-long, square-tipped, box-cut, twice-fried French fries: the plump and planky, skin-on-or-off steakhouse-style steak-fry is for you.  Not to be confused with steak-frites, a French dish consisting of a pan-fried rib-eye steak served with classic French fries, steak fries are an all-American term referring to thick-cut fries -- more similar to Britain's wedge-cut chips.

When I was growing up, we adored my dad's round steak fries.

IMG_0253My dad thought outside the box.  If there was an easier way to do a task and still get the ideal end result, he'd find it.  Dad came up with his own time-saving version of steak fries for our family of four and we adored them.  He'd pop a few T-bone steaks in the oven under the broiler, and, while they sizzled away, he would peel and slice four Russet potatoes into 1/2"-thick discs -- FYI: potatoes can be peeled and disced in lots less time than it takes to peel and plank-cut potatoes.    

IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213Into a 14" skillet of 1/2"-deep corn oil the potatoes went.  They fried until light-golden on both sides, 12-14 total minutes.  Once transferred to a paper-towel-lined plate, he seasoned them ASAP with a 1:1 mixture of garlic salt and onion salt.

If the end justifies the means, think outside the box.

IMG_0264The apple-of-my-dad's eye didn't fall far from his steak-fry tree.

IMG_0325Use your own or any seasoning blend -- steak fries play well with almost anything one can conjure up.  If you'd like to add some herby flavor to the oil too, simply place a few whole sprigs of fresh herbs in the oil as it is heating up on the stovetop, then remove the sprigs just before adding the potatoes.  That said, I wasn't lying when I said my steak fries were superbly-seasoned.  Garlic salt and onion salt are sublime -- they go with everything.  As for potatoes, over-time, I've decided Yukon gold potatoes, left unpeeled and cut into 1/2"-thick planks, deliver more flavor and a tenderer texture than the Russet.  My cooking method remains the same as my dad's:  the skillet.

Everybody into the skillet.  Deep-frying requires frying twice, &, oven-roasting takes too long for such a lack-luster result.

IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213 IMG_0213Into a 10" skillet of 1/2"-deep corn oil drop two, large, skin-on Gold potatoes, cut to a thickness of approximately 1/2".  Fry until light-golden on all sides, 10-12 minutes, turning/tossing frequently with a spatula and/or fork.  Transfer to a paper-towel-lined plate and lightly-season ASAP with a 1:1 mixture of garlic salt and onion salt.

Would you like steak sauce with your steak fries?

IMG_0337Superbly-Seasones Steakhouse-Style Steak Fries:  Recipe yields instructions to make two types steak-fries (round Russets or planked Yukons), in an appropriately-sized skillet/ 2-4 servings. 

Special Equipment List:  cutting board; chef's knife; appropriately-sized skillet (10" skillet = 2 potatoes, 2 servings.  14" skillet, 4 potatoes, 4 servings); fork and/or spatula; paper towels

IMG_9975 IMG_9977Cook's Note: Great skillet-fried steak fries deserve a great steak -- preferably cooked in a grill-pan.  In my kitchen, that's ~ The Perfect 12-13-Minute, 2"-Thick Grill-Pan Filet ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

07/25/2024

~ The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Filet ~

IMG_9975Feel free to take your filet mignon into the great outdoors to cook it on the grill, but, I don't recommend it. Why? The filet, cut from the tenderloin and leanest, tenderest cut of beef, is the least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids. That said, indoors, on a grill pan, where it has a solid, steamy surface to sear itself above its own bubbling juices, the filet graduates at the head of its class -- with perfect, 4.0 grill marks too.

4, 8-9-ounce, 2"-thick USDA Choice Angus filet-mignon steaks.

IMG_9904To insure even cooking time & a pretty presentation...

IMG_9906... it's necessary to buck 'em up to hold their shape.

IMG_9912This is done by tightly-tying a rope-line around each waist.

IMG_9933

Tie 'em even if you are foolish enough to put 'em on an outdoor grill.  You can thank me later for that small piece of advice.

IMG_9935 IMG_9935 IMG_9935 IMG_9935~Step 1.  Spray the grids of a nonstick grill pan with no-stick cooking spray and place over medium-high heat for 1 minute.  Once pan is preheated, place steaks on the grill grids.  Season their tops with freshly-ground sea salt and peppercorn blend*.  Continue to cook 5 full minutes. Using a spatula (not a fork), flip steaks over,  season the second sides and cook 5 more minutes. Flip steaks over and immediately give each one a quarter-turn, to form the signature cross-hatch grill-grid marks (note the direction of the marks in photos 3 & 4), then, cook 1 more minute.

*Note:  Steak-seasoning may be substituted for freshly-ground sea salt and/or peppercorn blend.

IMG_9950 IMG_9950 IMG_9950 IMG_9950~Step 2.  Flip steaks over one last time and cook 1 more minute.  Steaks will now have the signature cross-hatch marks on both sides.  Using the aid of a long-handled fork (without poking holes in meat), lift steaks onto their sides and use the sides of the grill pan for support as you work. Continue to cook steaks on their sides for another full minute, turning steaks methodically and constantly during this time, to brown all around their perimeters.  Remove steaks from pan.

Rest steaks 5-10 minutes prior to slicing & serving: 

IMG_9977Would you like Superbly-Seasoned Steak Fries with that?

IMG_0325The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Fillet:  Recipe yields 4 servings.

Special Equipment List:  kitchen-safe twine; kitchen shears; grill pan; spatula; long-handled fork

6a0120a8551282970b022ad39e9e4c200bCook's Note:  A classic recipe to cook a filet indoors is ~ Steak au Poivre (Peppercorn-Crusted Filet Mignon) ~.  It gets cooked in a skillet and is served with a luscious sauce made from the pan juices -- one of my fancy-schmancy favorites.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

07/20/2024

~Grilled Gem Wedges w/Blue Cheese, Bacon & Filet~

IMG_0167You can teach an old dog new tricks.  As a gal, who, for the most part, prefers her vegetables cooked in some manner to enhance their flavor and texture, grilling lettuce was a technique I learned just a few short weeks ago.  I haven't a clue why it eluded me for so long, except, in my own defense, I don't remember a chapter entitled The Art of Grilling Lettuce in my foodie manual. Grilling lettuce might not be for everyone.  After all, we eat with our eyes, and our eyes have been trained to seek bright green, crisp. lettuce leaves.  So, even though the concept may seem foreign, I'm here to report, there's a nutty deliciousness in this process that's hard to describe.

A grilled-lettuce salad is indeed a shabby-chic salad to look at.

6a0120a8551282970b022ad39c52f6200bA bit about the classic wedge salad:  Culinary reference books say iceberg lettuce (also known as crisphead or Simpson) was popular with Americans as far back as the 1920's, but, it places it "at the top of its game" in the 1950's and 60's. During this period, "the classic wedge salad" (a wedge of iceberg topped with blue cheese dressing, blue cheese, bacon, and sometimes, tomatoes) ruled the salad world much like the chicken Caesar does today.  It was a staple on every steakhouse menu. While this undeniably delicious salad has been deemed unhealthy by current-day food police, this is an unfair criticism.  Back in my day, Americans weren't eating via the drive-thru, take-out or delivery several nights a week. "The big cold wedge" was simply an occasional, pleasurable indulgence.

6a0120a8551282970b022ad356794e200cA bit about iceberg lettuce:  Prior to the 1920's, Americans relied primarily on seasonal leaf lettuces that were grown in their gardens or sold in their local markets for their salads -- salad eating in the colder regions was a seasonal pleasure. Then, along came the railroad.  It became possible for iceberg to be shipped year round, in traincars, from California to every corner of the USA.  Each crate of this round-headed super-crispy lettuce, which has a longer shelf life than all other leafy greens, was topped with ice to keep it cold during the long trip.  As the traincars pulled into depots for delivery and unpacking, the rail workers would shout, "here comes the icebergs", or, "the icebergs are coming".

Gem lettuce is a miniature, slightly-sweeter variety of romaine.

IMG_9720Described as the perfect cross between butterhead & romaine...

IMG_9724... these sexy little lettuce heads dress up any type of salad.

IMG_9749Originally native to France and Spain, this miniature variety of romaine has been around for a long time on the West coast of the USA.  Thankfully, its gain in popularity has finally resulted in my having easy access to it here on the East coast, more specifically, Central Pennsylvania.  Its scaled-down appearance is remarkably similar to its larger relative, having a green (sometimes reddish), oblong head with loose, crinkly leaves gathered around its crisp, more compact heart. Described as the perfect cross between butterhead (also known as butter, bibb or Boston bibb) and romaine, its crisp texture and compact size make it perfect for appetizer-size lettuce wraps and a great substitute for iceberg lettuce on any type of sandwich or wrap sandwich.

It's super-crispy, fork-friendly green leaves are often served in high-end restaurants, in a fancy-schmancy single-serving salad course.  Sliced in half or quarters and lightly painted with vinaigrette or olive oil, it holds up really well on the grids of a hot grill or grill pan too.   Like other leafy greens and lettuces, it won't hang around forever, but, if stored loosely wrapped in plastic in the vegetable crisper of the refrigerator, I've found it easily lasts up to a full ten days.

Halved & brushed w/EVOO, it does great on the grill or grill pan.

IMG_0041Part 1:  Make the dressing, preferably in day in advance.

6a0120a8551282970b01a3fd253167970bBlue cheese dressing is undoubtedly one of America's most popular salad dressings -- especially with men.  As the only girl in a sea of four men in my kitchen, this has been proven true.  In any steakhouse you'll be offered their house salad, many times a classic wedge salad, with the option of their in-house-made blue cheese dressing on top of it.  Order chicken wings anywhere, and unless you request them served otherwise, they will arrive with blue cheese dressing. 

6a0120a8551282970b01a511d428b7970cMy recipe will rival any blue cheese dressing, anywhere.  Chocked full of chunky blue cheese crumbles and the right balance of sweet and savory spice with a touch of heat, I'm reasonably certain it will become your favorite version.  My favorite blue cheese comes from Denmark, but, if you've got a favorite, as long as it can be crumbled, use it.  If you have the time, prepare the dressing a day before serving, to allow it ample time to thicken and give all the wonderful flavors time to marry.

6a0120a8551282970b01a3fd232464970bFor the salad dressing:

1/2  cup each:  buttermilk, mayonnaise and sour cream

1/2-3/4 teaspoons cayenne pepper sauce

1/2  teaspoon each:  lemon juice and Worcestershire sauce

3  tablespoons minced chives

1-1 1/2  cups crumbled blue cheese, 4-6 ounces

For the dried spice blend:

6a0120a8551282970b01a73dddf0f9970d1/2  teaspoon each:  minced garlic, garlic powder, sugar and celery salt

1/4  teaspoon each:  minced onion, onion powder, celery seed, cracked black pepper, white pepper

1/8  teaspoon salt

IMG_9886 IMG_9886 IMG_9886~ Step 1.  In a medium bowl, vigorously whisk together the salad dressing ingredients, except for the blue cheese crumbles and chives.  In a small bowl, stir together the dried spice blend, add them to the bowl of wet ingredients and, once again, vigorously stir.  Fold in the blue cheese crumbles and chives.

Note:  Depending on how much blue cheese you added, you will have 2-2 1/2 cups of salad dressing.  Transfer to a food storage container, cover and refrigerate several hours to overnight.

Part 2:  Grill-pan a filet or four & let 'em rest 10-15+ minutes.

IMG_9975Feel free to take your filet mignon into the great outdoors to cook it on the grill, but, I don't recommend it. Why? The filet, cut from the tenderloin and leanest, tenderest cut of beef, is the least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids. That said, indoors, on a grill pan, where it has a solid, steamy surface to sear itself above its own bubbling juices, the filet graduates at the head of its class -- with perfect, 4.0 grill marks too.

IMG_9906 IMG_9912 IMG_9933~Step 1.  For even-cooking and a pretty presentation, tie a kitchen-twine rope-line around the waist of each of 4, 8-9-ounce, 2"-thick filet mignon.

IMG_9935 IMG_9935 IMG_9935 IMG_9935~Step 1.  Spray the grids of a nonstick grill pan with no-stick cooking spray and place over medium-high heat for 1 minute.  Once pan is preheated, place steaks on the grill grids.  Season their tops with freshly-ground sea salt and peppercorn blend*.  Continue to cook 5 full minutes. Using a spatula (not a fork), flip steaks over,  season the second sides and cook 5 more minutes. Flip steaks over and immediately give each one a quarter-turn, to form the signature cross-hatch grill-grid marks (note the direction of the marks in photos 3 & 4), then, cook 1 more minute.

*Note:  Steak-seasoning may be substituted for freshly-ground sea salt and/or peppercorn blend.

IMG_9950 IMG_9950 IMG_9950 IMG_9950~Step 2.  Flip steaks over one last time and cook 1 more minute.  Steaks will now have the signature cross-hatch marks on both sides.  Using the aid of a long-handled fork (without poking holes in meat), lift steaks onto their sides and use the sides of the grill pan for support as you work. Continue to cook steaks on their sides for another full minute, turning steaks methodically and constantly during this time, to brown all around their perimeters.  Transfer steaks from grill pan to a plate, loosely cover steaks with aluminum foil or plastic wrap (to keep moist), and, set aside to cool prior to slicing and serving slightly-warm or at room temperature.

Part 3:  For the salad, grilling the lettuce, &, the assembly:

IMG_0018Of course you can serve this salad without grilling the gem lettuce -- everyone loves a crisp and classic wedge salad.  That said, the slightly-sweet gem lettuce gets sweeter on the grill pan, and, because of its compact leaf structure it holds up really well.  Set your apprehension aside for a moment and try it once.  You just might like it, and, be surprised to find out your family does too.

16  gem lettuce heads, sliced in half, 4 gem lettuce heads per salad

1  tablespoon olive oil, for ever-so-lightly brushing on gem lettuce halves

4  grill-pan-grilled filet mignon, slightly-warm or at room temp, from above recipe

1 1/2-2  cups dressing, from above recipe

1  cup crumbled blue cheese

1/2-3/4  cup very-thinly-sliced red onion, cut into half-moons, half-moons cut into quarters

1/2-3/4  cup crisply-fried and small-diced bacon

freshly-ground sea salt and peppercorn blend, for garnish

IMG_0020 IMG_0020 IMG_0020~Step 1.  Slice each lettuce head in half lengthwise.  Using a pastry brush, lightly paint the flat surfaces with olive oil. Spray grids of a nonstick grill pan with no-stick and place over medium-high heat for 1 minute. Once pan is heated, arrange gem lettuce halves, without crowding the pan, flat side down, on hot grill grids. Do this in two batches if necessary.  Grill lettuce, without turning, for 3-3/12 minutes. Turn heat off and remove lettuce from skillet.  Use ASAP to plate salads as directed below.

IMG_0138IMG_0138IMG_0138IMG_0138IMG_0138~Step 2.  To assemble the salads, on each of four salad/luncheon-sized plates, in the following order, decoratively arrange, sliced filet mignon, grilled lettuce halvess, red onion, blue cheese crumbles and bacon bits. Dollop a generous scoop of dressing in their centers, then, give each salad a light, even grinding of sea salt and peppercorn blend.

The beauty is in the eye of the grilled-lettuce beholder:

6a0120a8551282970b022ad359f885200cPick up a knife & a fork and cut in to nutty deliciousness: 

IMG_0132Grilled Gem Wedges w/Blue Cheese, Bacon & Filet: 2-2 1/2 cups salad dressing & four, hearty main-course salads.

Special Equipment List: 2-cup food storage container w/tight fitting lid; cutting board; chef's knife; kitchen twine; kitchen shears; aluminum foil or plastic wrap; grill pan; pastry brush 

6a0120a8551282970b022ad356791d200cCook's Note:  The perfect accompaniment to any wedge salad is a steak.  An extraordinary accompaniment to any wedge salad is ~ Steak au Poivre (Peppercorn-Crusted Filet Mignon) ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

07/15/2024

~A Little Thing Called Gem Lettuce: A Leafy Treasure~

IMG_9720

Lettuce is not a subject people get excited about.  That said, everyone has a preference, nonchalantly placing their favorite variety in their shopping cart as they saunter through the produce department.  In our present day food world, it's understandable to take this humble, fragile and perishable vegetable for granted, but, prior to the 1920's, that was not the case. Americans relied primarily on seasonal leaf lettuces that were grown in their gardens or sold in their local markets for their salads -- salad eating in the colder regions was a seasonal pleasure. Out of season, the cook relied on rugged root vegetables like carrots, potatoes and cabbage.

Thankfully, along came the transcontinental railroad.

It became possible for iceberg to be shipped year round, in traincars, from California to every corner of the USA.  Each crate of this round-headed super-crispy lettuce, which has a longer shelf life than all other leafy greens, was topped with ice to keep it cold during the long trip.  As the traincars pulled into depots for delivery and unpacking, the rail workers would shout, "here comes the icebergs", or, "the icebergs are coming".  Then, along came refrigerated rail cars, trucks and airplanes.  The stage was set for the lettuce industry to boom, and boom it did.  Worldwide distribution of many varieties of lettuce, bagged lettuce mixes and micro greens was possible.  

Gem lettuce is a miniature, slightly-sweeter variety of romaine.

6a0120a8551282970b022ad3803e6d200dDescribed as the perfect cross between butterhead & romaine.

IMG_9750Originally native to France and Spain, this miniature variety of romaine has been around for a long time on the West coast of the USA.  Thankfully, its gain in popularity has finally resulted in my having easy access to it here on the East coast, more specifically, Central Pennsylvania.  Its scaled-down appearance is remarkably similar to its larger relative, having a green (sometimes reddish), oblong head with loose, crinkly leaves gathered around its crisp, more compact heart. Described as the perfect cross between butterhead (also known as butter, bibb or Boston bibb) and romaine, its crisp texture and compact size make it perfect for appetizer-size lettuce wraps and a great substitute for iceberg lettuce on any type of sandwich or wrap sandwich.

It's super-crispy, fork-friendly green leaves are often served in high-end restaurants, in a fancy-schmancy single-serving salad course.  Sliced in half or quarters and lightly painted with vinaigrette or olive oil, it holds up really well on the grids of a hot grill or grill pan too.  Like other leafy greens and lettuces, it won't hang around forever, but, if stored loosely wrapped in plastic in the vegetable crisper of the refrigerator, I've found it easily lasts up to a full ten days.

These sexy little lettuce heads dress up any type of salad.

IMG_0021Try 'em halved, brushed w/EVOO & grilled to a nutty-golden brown...

IMG_0030... in my Grilled Gem Wedges w/Blue Cheese, Bacon & Filet salad:

6a0120a8551282970b022ad35a36aa200cOr "as is" in my Little Gems Caesar Salad w/Roasted Chicken

IMG_9842"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

07/10/2024

~ Little Gems Caesar-Style Salad w/Roasted Chicken ~

IMG_9842Over the past four decades, the classic Caesar salad has:  #1)  Become America's most popular main-dish salad; #2) Altered the lettuce industry, as the demand for romaine has skyrocketed, and: #3) Turned the chicken-topped Caesar salad into the chicken item most frequently found on restaurant menus -- even more than wings and chicken fingers.  Now considered the all-American salad, it was in fact invented in Mexico in 1924 by an Italian-born immigrant to Mexico.

Now considered the all-American salad, the Caesar was invented on July 4th, 1924, by an Italian-Mexican chef & co-owner of a restaurant in Tijuana, who emigrated to & resided in America.

IMG_9803Caesar Cardini lived in San Diego, but worked as a co-owner in a Tijuana restaurant in order to avoid the restrictions of Prohibition. He concocted his now iconic salad late in the day on the Fourth of July, for some Hollywood celebrities, after the holiday crowd had depleted his kitchen of many ingredients.  He used romaine lettuce (which doesn't impress us today, but back then it was an uncommon ingredient) and tossed it with a dressing made from just six ingredients:  garlic, olive oil, lemon juice, Worcestershire sauce and Parmesan cheese.  In the original salad, he used whole lettuce leaves, which were meant to be picked up and eaten with the fingers.  The original salad dressing contained no anchovies, but got its slight anchovy flavor from the Worcestershire sauce (which contains anchovies).  Later, the salad was tossed and served at tableside, and posh restaurants in Hollywood and LA, who catered to the upper class, soon began offering it.

CCardiniI've heard it said that a restaurant is only as good as its Caesar salad and a Caesar salad is only as good as its dressing.  A few decades ago, back in the 1970's, '80's and '90's, when people still had an appreciation for the snobbery of an elegant restaurant, that was true, and no one enjoyed the fanfare of watching a black-tied waiter prepare my Caesar salad, to my liking, at tableside, more than me.  If a Caesar salad was on a restaurant menu, I ordered it.  Nowadays -- not so much.  Fast forward.  In our present-day Olive Garden-, Carrabba's-type atmosphere, I'm betting most folks wouldn't know a good Caesar salad, or a good Caesar dressing from a bad one, even if they got hit on the head with an olive wood bowl.  I find this disheartening because the simple elegance of a well-prepared Caesar salad is indeed an extraordinary dining experience.

Cardini served his original salad arranged atop leaves of long, slender hearts-of-romaine.  Each leaf was intended too be picked up & eaten out-of-hand.  Cardini would have adored gem lettuce.

IMG_9864Gem lettuce is a miniature, slightly-sweeter variety of romaine.  

IMG_9720Described as the perfect cross between butterhead & romaine...

IMG_9724... these sexy gems will dress-up my July 4th Caesar salad.

IMG_9749Originally native to France and Spain, this miniature variety of romaine has been around for a long time on the West coast of the USA.  Thankfully, its gain in popularity has finally resulted in my having easy access to it here on the East coast, more specifically, Central Pennsylvania.  Its scaled-down appearance is remarkably similar to its larger relative, having a green (sometimes reddish), oblong head with loose, crinkly leaves gathered around its crisp, more compact heart. Described as the perfect cross between butterhead (also known as butter, bibb or Boston bibb) and romaine, its crisp texture and compact size make it perfect for appetizer-size lettuce wraps and a great substitute for iceberg lettuce on any type of sandwich or wrap sandwich.

It's super-crispy, fork-friendly green leaves are often served in high-end restaurants, in a fancy-schmancy single-serving salad course.  Sliced in half or quarters and lightly painted with vinaigrette or olive oil, it holds up really well on the grids of a hot grill or grill pan too.   Like other leafy greens and lettuces, it won't hang around forever, but, if stored loosely wrapped in plastic in the vegetable crisper of the refrigerator, I've found it easily lasts up to a full ten days.

Part 1:  Caesar-Style Salad Dressing a la Melanie

IMG_9767The original dressing contained six ingredients:  garlic, olive oil, lemon juice, Worcestershire and Parmesan -- it did not contain anchovies, getting its slight anchovy flavor from the anchovies in the Worcestershire.  When it comes to making Caesar dressing, I play by the rules, bending them by adjusting the quantities to suit my own taste.  I want my dressing garlicy, peppery, and creamy, and, I want it to get creamy by using the traditional raw egg.  I want it slightly sweet and savory too, and, while I don't want to see anchovies, I want to taste their tang.  As for the Parmesan -- I omit it from the dressing, choosing instead to use a copious amount to garnish my salad.   

IMG_9707While store-bought dressing is a time saving ingredient, and, "hoaky-smokes Bullwinkle", there is a wide selection to choose from (and that includes the trademarked Cardini's brand, which is named after Caesar Cardini), when it comes to making this iconic salad, I don't take shortcuts -- and I'll put my dressing up against any of the bottle brands out there.  That said, I won't call the food police if you choose to use one, but, if you do, do not be afraid to "doctor it up a bit" to suit yourself.

IMG_96861  2-ounce can anchovy fillets (preferably rolled w/capers), well-drained

1/4  cup Dijon mustard

2  tablespoons red wine vinegar

1  tablespoon each:  garlic paste, lemon juice, Worcestershire sauce, sugar

1/2  teaspoon coarsely ground black pepper

2  large eggs, at room temperature

1/2  cup extra-virgin olive oil

IMG_9691 IMG_9691 IMG_9691 IMG_9691~Step 1.  Place all the ingredients, except olive oil, in work bowl of a food processor fitted with a steel blade.  Put the lid on, turn the motor on, and process for a full 30 seconds.  With the motor running, add the olive oil, in a thin, slow, steady stream, through the feed tube into the dressing. Transfer to a 1 1/2-2-cup size container, cover tightly and refrigerate one hour prior to using (to allow flavors time to marry), and, keep it stored in the refrigerator for up to one week.

Part Two:  Caesar-Style Croutons a la Melanie

IMG_9742Not too big, not to small, not too hard, not to soft, buttery-rich and bold-flavored from plenty of black pepper, garlic powder and Italian seasoning, I make my croutons from scratch, and, I make 'em using homemade bread, which I make in my bread machine.  Why?  Because, just like store-bought dressings, I take Ceasar salad-making seriously, and, that means: no short cuts.

1  pound loaf, 1/2"-cubed, bread-machine herbed-pizza-dough loaf

2  sticks salted butter

1/2  teaspoon garlic powder

6a0120a8551282970b01b7c95305a4970b-1For the dough:

3/4  cup warm water

1  tablespoon olive oil

2 1/4  cups all-purpose flour

1  teaspoon sea salt

1  teaspoon sugar

1/2  teaspoon each:  garlic powder, Italian seasoning blend and coarse-grind black pepper

1  teaspoon granulated dry yeast

~ Step 1.  Place all ingredients, in order listed, in bread machine.

Follow the instructions in your machine's manual for baking a 1-pound loaf of white bread.  Got questions?  Click on the the link provided above to get my directions and step-by-step photos.

IMG_9608 IMG_9608 IMG_9608 IMG_9608 IMG_9608 IMG_9608 IMG_9608 IMG_9608~Step 1.  In a 12" skillet, melt the garlic powder into the butter over medium-low heat.  Adjust heat to medium-high and add the bread cubes.  Using two large, slotted spoons, tossing constantly until butter is all absorbed and almost constantly thereafter, brown and crisp the bread, about 15-18 minutes, lowering the heat as necessary toward the end of the cooking process.  Remove the skillet from heat and allow the bread to cool in the skillet for about 1 hour, where it will continue to crisp up.  Use one of the slotted spoons to transfer croutons to a shallow bowl that has been lined with paper towels, then remove and reserve the smaller crouton bread bits for plate garnish.  

Part Three:  Caesar-Style Gem Salad a la Melanie

6a0120a8551282970b01b7c92e1f14970bIt's been said that a restaurant is only as good as its Caesar salad. As a lover of Caesar salad, if a restaurant offers one, I'm ordering it. That said, with or w/o the chicken option, I ask that my Caesar contain three on-hand additions to the usual suspects: onion, tomato and hard-cooked egg. One last item of note, I roast two chickens almost every week.  I do it because I love having it on-hand for a quick salad or sandwich all week long.  Feel free to use poached- or grilled-, salt-and-pepper-seasoned- chicken.

When it comes to salad making, it is not an exact science.  I have estimated the quantities below to the best of my ability, based upon my preferences -- I encourage you to do the same.

IMG_9810For four, main-dish, gem-lettuce Caesar-style salads w/roasted chicken (in order of assembly):

10-12 Little Gem lettuce hearts, separated (a generous 2 1/2 hearts per salad)

1-1 1/2  cups red onion, peeled, quartered and very-thinly-sliced, shaved (a generous 1/4 cup per salad)

2 1/2  cups bite-sized, pulled- or diced, chicken breast (a generous 1/2 cup per salad)

4-6  hard-cooked eggs, peeled & wedged, wedges cut in half (1+ egg per salad)

1 1/2  cups grape tomatoes, halved (about 1/3 cup per salad) 

Caesar-style dressing, from above recipe

1/2-1  cup finely-shredded Parmigiano-Reggiano Cheese (a generous tablespoon per salad -- I shredded 5-6 ounces and will refrigerate what I do not use)

Caesar-style croutons, from above recipe 

freshly-ground black pepper, for garnishing salad

IMG_9814 IMG_9814 IMG_9814 IMG_9814 IMG_9814 IMG_9814 IMG_9814 IMG_9814~Step 1.  To assemble four hearty, individual-sized salads (or one large salad on a large platter), divide, layer and arrange the ingredients, in the the following order:  gem romaine leaves, red onion, chicken breast, hard-cooked egg, grape tomatoes, a drizzle of dressing, a sprinkling of cheese, crunchy croutons and, a generous grinding of black pepper.  Serve immediately.

Once assembled, serve salad(s) ASAP...

IMG_9847... & enjoy w/a fork, or, out-of-hand a la Caesar Cardini: 

IMG_9876Little Gems Caesar-Style Salad w/Roasted Chicken:  Recipe yields 1 1/2 cups dressing and 4 large, main-dish serving.

Special Equipment List:  food processor; 1 1/2 cup food storage container w/tight-fitting lid; cutting board; serrated bread knife; chef's knife; 12" nonstick skillet; 2 large slotted spoons; paper towels; microplane grater

IMG_9803Cook's Note:  Looking for the perfect accompaniment to a Ceasar salad? ~ My Traditional Gazpacho: Fresh from our Garden ~ is it.  Just like steaming hot tomato soup and a grilled cheese sandwich go hand-in-hand in the Winter, so goes gazpacho and the Caesar salad.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

07/05/2024

~ Creamy, Garlicy & Peppery Caesar-Style Dressing ~

IMG_9767I've heard it said that a restaurant is only as good as its Caesar salad and a Caesar salad is only as good as its dressing.  A few decades ago, back in the 1970's, '80's and '90's, when people still had an appreciation for the snobbery of an elegant restaurant, that was true, and no one enjoyed the fanfare of watching a black-tied waiter prepare my Caesar salad, to my liking, at tableside, more than me.  If a Caesar salad was on a restaurant menu, I ordered it.  Nowadays -- not so much.  In our present-day Olive Garden, Carrabba's atmosphere, I'm betting most folks wouldn't know a good Caesar salad from a bad one if they got hit on the head with an olive wood bowl.

The Caesar salad, was invented on July 4th, 1924, by Caesar Cardini, an Italian-born Mexican immigrant & co-owner of a restaurant in Tijuana, Mexico, who resided in San Diego. 

CCardiniCardini concocted his now iconic salad late in the day on the Fourth of July, for some Hollywood celebrities, after the holiday crowd had depleted his kitchen of many ingredients.  The original and easy-to-make dressing contained just six ingredients:  garlic, olive oil, lemon juice, Worcestershire and Parmesan -- it did not contain anchovies, getting its slight anchovy flavor from the anchovies in the Worcestershire.  When it comes to making Caesar dressing, I play by the rules, bending them by adjusting the quantities to suit my own taste.  I want my dressing garlicy, peppery, and creamy, and, I want it to get creamy by using the traditional raw egg.  I want it slightly sweet and savory too, and, while I don't want to see anchovies, I want to taste their tang.  As for the Parmesan -- I omit it from the dressing, choosing instead to use a copious amount to garnish my salad.

IMG_9707While store-bought dressing is a time saving ingredient, and, "hoaky-smokes Bullwinkle", there is a wide selection to choose from (and that includes the trademarked Cardini's brand, which is named after Caesar Cardini), when it comes to making this iconic salad, I don't take shortcuts -- and I'll put my dressing up against any of the bottle brands out there.  That said, I won't call the food police if you choose to use one, but, if you do, do not be afraid to "doctor it up a bit" to suit yourself.

IMG_96861  2-ounce can anchovy fillets (preferably rolled w/capers), well-drained

1/4  cup Dijon mustard

2  tablespoons red wine vinegar

1  tablespoon each:  garlic paste, lemon juice, Worcestershire sauce, sugar

1/2  teaspoon coarsely ground black pepper

2  large eggs, at room temperature

1/2  cup extra-virgin olive oil

IMG_9691 IMG_9691 IMG_9691 IMG_9691~Step 1.  Place all the ingredients, except olive oil, in work bowl of a food processor fitted with a steel blade.  Put the lid on, turn the motor on, and process for a full 30 seconds.  With the motor running, add the olive oil, in a thin, slow, steady stream, through the feed tube into the dressing. Transfer to a 1 1/2-2-cup size container, cover tightly and refrigerate one hour prior to using (to allow flavors time to marry), and, keep it stored in the refrigerator for up to one week.

Try my Italian-seasoned Caesar-style croutons w/my dressing:

IMG_9742Use them both on my house-special gem Ceasar-style-salad:

IMG_9864Creamy, Galicky & Peppery Caesar-Style Dressing:  Recipe yields 1 1/2 cups.

Special Equipment List:  food processor; 2-cup food-storage container w/tight fitting lid

6a0120a8551282970b019aff58cbc0970dCook's Note:  Similar to the Caesar salad in that it is only as good as its dressing,  ~ My Big Fat Greek Lemon-y-Garlic Salad ~, is one of my favorite salad combinations.  Full of briny olives and feta, it's particularly good with grilled or poached seafood (crabmeat, lobster, shrimp and/or scallops) added to it.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)