Salad dressings that aren't just for salad
I plan to be at the Farmers' Market at Madonna Plaza only once this month: November 15.
I'll
be selling my special salad dressing. Actually, it's not just salad
dressing as it can be used as a sauce for vegetables, seafood, grilled
chicken, and more.
- Northern Italian Balsamic Vinaigrette
- Asian drizzle
- Smoked Pimentón
- Mixed Berry Coulis
Each
is special. For example, the Northern Italian Vinaigrette is made with
aged vinegar, the Asian Drizzle is perfect for asparagus, and the Smoked Pimentón goes well with grilled chicken
breast and in soups. All of these salad dressings are fresh, made with
pure ingredients and no preservatives the day before you pick them up.
They must be kept in the refrigerator and will be good for a month or
two. A 12-ounce bottle sells for $8.00.
At the market, you will
be able to sample the dressings with greens. And you can place an order.
I'm told that people love giving these dressings as gifts. Unique, fun,
and pleasing to the palate!
Chef
José will be conducting a cooking class with a special autumn menu. You will have a fun time honing your culinary skills and sharing stories.
On the menu will be soup, salad, a main course, and dessert--a sumptuous meal suitable to the season.
You are welcome to bring your own wine.
Date: Wednesday, November 5, 2014
Time: 6:00 PM
Tuition: $65 per person
Phone (805) 544-FOOD (3663) to sign up (space is limited)
Please call now for details.
If you want to cook Thanksgiving dinner and still enjoy holiday, it's easy!
You need to start the Saturday before Thanksgiving. The first step is to clean out your refrigerator. Leave at least two shelves for the dishes that you will prepare day by day in advance. Peel potatoes, blanch your greens, make soup, bake pies--all ahead of the big day. Put beverages in a cooler so that the fridge is not crowded. On Thanksgiving Day, you cook the turkey and heat everything else. It's a day to relax and enjoy your company, the parade and game on TV, a stroll after the hearty meal.... The whole secret is doing the preparation in small steps in advance.
