This is an easy dressing to have in the fridge and tastes wonderful. I like it best on mixed greens with toasted pecans or walnuts, beets or dried cherries, and crumbled feta or blue cheese.
Mix in blender:
1 1/2c canola oil
1c white vinegar
3T sugar
1 1/2t salt
1 1/2t paprika
3/4t dry mustard (or a squirt of regular mustard)
pinch of pepper
1 head garlic
the top section of leaves from three basil plants (or 2T dry basil)
Keeps well in the fridge
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Thursday, August 7, 2008
Wednesday, June 25, 2008
Squash Souffle
This is much easier than the title would suggest and a wonderful way to use winter squash. I always buy a few in the fall to roast and puree, then I have them in convenient 2c blocks in my freezer for whenever I feel like a pie a souffle. You might be able to use a 15oz can of pumpkin for this, but I've never tried it. This is very popular with both my husband and daughter. If you want a light dinner for a small family, serve this with a salad, for a larger group it is a tasty and unexpected vegetable side dish.
1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt
In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.
Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)
Pour batter into a buttered 2qt souffle dish or casserole.
Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.
1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt
In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.
Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)
Pour batter into a buttered 2qt souffle dish or casserole.
Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.
Friday, October 26, 2007
Pesto Mashed Potatoes
2 1/2 pound baking potatoes
6 tablespoons butter
1/2 cup sour cream
1/3 cup pesto sauce
salt and white pepper to taste
Bring a large pot of water to a boil. Peel potatles and cut into large diced pieces. Add potatoes to boiling water, cook until tender (15-20 minutes) and drain. Transfer potatoes to a large bowl and mash with a potato masher. Stir in butter, sour cream and pesto sauce. Season with salt and white pepper.
If you love pesto, these are the potatoes for you!
6 tablespoons butter
1/2 cup sour cream
1/3 cup pesto sauce
salt and white pepper to taste
Bring a large pot of water to a boil. Peel potatles and cut into large diced pieces. Add potatoes to boiling water, cook until tender (15-20 minutes) and drain. Transfer potatoes to a large bowl and mash with a potato masher. Stir in butter, sour cream and pesto sauce. Season with salt and white pepper.
If you love pesto, these are the potatoes for you!
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