It’s hot outside, and who wants to cook? Not us. Instead, we’re talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman’s bare chest.
1 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1/2 tsp. table salt
5 Tbsp. olive oil, plus more to taste
In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil, and whisk vigorously to emulsify. Taste, and adjust as needed. Depending on your vinegar, you may need more oil. I often add another tablespoon, but it varies. This is a more acidic dressing than some, but it shouldn’t hit you over the head with vinegar.
Variations: Use white wine vinegar instead of red wine vinegar. Or use a mixture of lemon juice and Champagne vinegar. Or add some minced shallot, taking care to let them soak in the vinegar for 15 to 30 minutes before adding the other ingredients.
MOLLY’S MUSTARDS OF CHOICE
Roland Extra Strong Dijon Mustard
Edmond Fallot Dijon Mustard
Beaufor Extra Strong Dijon Mustard
The three are essentially interchangeable. I notice very little difference in flavor, if any, among them.
MATTHEW’S MISO VINAIGRETTE
2 tablespoons rice vinegar
1 teaspoon white miso
1/2 teaspoon sugar
1 tablespoon canola oil
Whisk ingredients together well. Taste and adjust as necessary.
THAI SALAD DRESSING
2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar
1 large garlic clove
Thai green chiles to taste
pinch of salt
Smash the garlic, chiles, and salt in a mortar and pestle. Stir in the remaining ingredients. Adjust to taste.
PAUL NEWMAN’S BARE CHEST
Our first ever live taping is coming up, and you can be in the audience absolutely free. (Though if you want to brush-pass us a wad of 20s, we’ll play along.)
When: July 29, 2010, 5:30pm
Where: Queen Anne Farmers Market, W Crockett & Queen Anne Ave N, Seattle
Why: Because you can watch us make total fools of ourselves in public.
Our comedy is certified organic, although some of our jokes should really be destroyed by unnatural means.
They may be expensive, highly perishable, and a little tricky to find, but it’s not summer without them: sour cherries! ‘Tis the season, and we’re celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.
SOUR CHERRY SHAKE
If you can’t get fresh sour cherries, jarred or canned sour cherries (not pie filling!) make a fine substitute; the jarred morello cherries from Trader Joe’s are our favorites.
2 pounds sour cherries, stemmed and pitted, or 24 ounces canned or jarred cherries, drained
1 quart vanilla ice cream
Place the cherries in a blender or food processor (reserving a few for garnish) and blend into a smooth puree. Add the ice cream and continue to blend until smooth, rich, and pink. Pour into four glasses, garnish with fresh cherries, and serve.
Yield: 4 12-ounce shakes
SWEET PICKLED CHERRIES
Makes about 4 cups
These cherries are wonderful with panna cotta, vanilla ice cream, cheesecake, or foie gras. Dried hibiscus can be found in the bulk section at natural foods stores, at Latin markets, and by mail order.
2 cups water
1/2 cup sugar
1/4 cup balsamic vinegar
2 star anise
zest and juice of 1 large lemon
2 tablespoons dried hibiscus flowers
1 cinnamon stick
2 pounds fresh sour cherries, stemmed and pitted, or two 24-ounce jars sour cherries, drained
In a medium saucepan, bring water, sugar, balsamic vinegar, star anise, lemon zest, lemon juice, hibiscus, and cinnamon stick to a boil. Boil 3 minutes, stirring frequently, until mixture is fragrant and sugar is fully dissolved. Place cherries in a large bowl. Strain the pickling liquid onto the cherries. Refrigerate at least 4 hours and up to a week.
This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they’re really as good as we thought they were. What happened to Cracklin’ Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rabbit, was the Hamburglar involved, and why can’t we keep this stuff straight? Join us as we share five bowls of sugar and call it lunch.