I was hungry and figured I could do something with TJOC's Vinaigrette (p. 572).
The recipe was pretty simple--I crushed some garlic through my garlic press and added salt, pepper, red wine vinegar, shallot, and a little prepared mustard.
The vinagerette had a great flavor but was a little heavy on the olive oil in my opinion. I like my vinaigrettes more acidic. In the future I would probably make it with balsamic vinegar rather than red wine but it was nice to get the vinaigrette-making technique down.
And it led me to a delicious dinner:
I love artichoke hearts drenched in vinaigrette, preferentially with some feta cheese on the top. Yum! And I pretend it's healthy!
The next day I took the leftover vinaigrette and turned it into Roquefort or blue cheese vinaigrette (p. 573) by adding some crumbled blue cheese. I always use Maytag blue cheese because it's my favorite--and because I'm an Iowan and feel like I'm supporting the state when I use it. Maytag is mild (for a blue cheese) but flavorful--I would challenge anyone who says they don't like blue cheese to try blue cheese dressing made with Maytag. I've converted many naysayers with it.
I then went on a vinaigrette making bender. I made Honey mustard vinaigrette (p. 573). I mixed lemon juice, honey, coarse-grain mustard, and my version of white wine vinegar. I say my version, because I didn't actually have white wine vinegar, so I just mixed red wine vinegar and rice vinegar.
I whisked olive oil into the mixture:
And had a beautiful dressing! It was good, if you like honey mustard. Sweet and mustardy. I've always thought that I didn't like mustard because I don't like yellow mustard but I seem to be okay with Dijon. Random fact for the day--prepared mustard is yellow because of turmeric.
I finished out my day with Sherry vinaigrette (p. 573). I mixed sherry vinegar (I just counted my types of vinegar and I have white vinegar [essentially for cleaning], balsamic, red wine, rice, apple cider, and sherry--it seems like a lot of choices), Dijon mustard, shallot, thyme, and red pepper flakes:
And then whisked in the olive oil:
It was really good but, like all the others, heavy on the olive oil. I liked the flavor but I think that sherry vinegar is one of my least favorite types--it's a strange flavor.
Honestly, I eat a lot more salad when I actually have dressing and salads in the fridge and I could really stand to eat more veggies (I love them but I forget about them), especially since I'm allergic to an increasingly large variety of fruit.
Has anyone tried any of the TJOC dressings I haven't made yet? I would take requests.