Better Homemade. February 25, 2018.
Homemade Caesar Salad
INGREDIENTS
The Dressing
6 anchovy fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
The Croutons
3 cups torn 1" pieces country bread, with crusts
3 tablespoons olive oil
The Lettuce
3 romaine hearts, leaves separated
The Cheese
Parmesan, for serving
RECIPE
The Dressing
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
The Croutons
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce
Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
The Cheese
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
Dan Leader's 4-Hour Baguette
Makes: 3 baguettes
Prep time: 4 hrs
Cook time: 30 min
Homemade Boursin Cheese
2 8 oz packages of cream cheese
2 sticks of butter
1 tsp each: dried basil, black pepper, dill, oregano, thyme, marjoram, onion powder
1 1/2 - 2 tsp garlic powder
Soften cheese and butter, blend in spices. Make a day ahead. Makes plenty, freezes well.
Fiery Mango Jam
4 medium fresh mangoes, peeled, stoned, and cubed (or 4 c frozen mangoes, thawed)
zest of 2 lemons
6 T freshly squeezed lemon juice
1 T peeled, finely chopped fresh ginger
4 Thai chiles, finely chopped
2 1/2 c fine granulated sugar
Combine all ingredients in a heavy bottomed pot. Cook over low heat, stirring often, taking care not to scorch, for 30 mins.
Using a spoon, drizzle a small bit of jam on a cool plate. If the mixture is runny, continue to cook until thicker. If ready, the jam will appear glossy and thick.
When the right consistency is reached, remove from the heat and pour into a bowl to cool. Transfer to a storage container and cover. Store refrigerated for up to one month or process for canning.
From My Two Souths, by Asha Gomez
Makes: 3 baguettes
Prep time: 4 hrs
Cook time: 30 min
- 1 1/2 cups (12 ounces) tap water, heated to 115° F
- 1 teaspoon (1/8 ounce) active dry yeast
- 3 1/4 cups (14 2/3 ounces) all-purpose flour
- 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
- 1 splash Canola oil, for greasing bowl
- 1/2 cup ice cubes
- Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.
- Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.
- Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.
- Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.
- Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.
Homemade Boursin Cheese
2 8 oz packages of cream cheese
2 sticks of butter
1 tsp each: dried basil, black pepper, dill, oregano, thyme, marjoram, onion powder
1 1/2 - 2 tsp garlic powder
Soften cheese and butter, blend in spices. Make a day ahead. Makes plenty, freezes well.
Fiery Mango Jam
4 medium fresh mangoes, peeled, stoned, and cubed (or 4 c frozen mangoes, thawed)
zest of 2 lemons
6 T freshly squeezed lemon juice
1 T peeled, finely chopped fresh ginger
4 Thai chiles, finely chopped
2 1/2 c fine granulated sugar
Combine all ingredients in a heavy bottomed pot. Cook over low heat, stirring often, taking care not to scorch, for 30 mins.
Using a spoon, drizzle a small bit of jam on a cool plate. If the mixture is runny, continue to cook until thicker. If ready, the jam will appear glossy and thick.
When the right consistency is reached, remove from the heat and pour into a bowl to cool. Transfer to a storage container and cover. Store refrigerated for up to one month or process for canning.
From My Two Souths, by Asha Gomez