While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
Not even 5 days past Halloween and I am already focusing on things to make for Thanksgiving. Every year I make a variation on the usually “cranberry sauce” and this year is no different. In that I added Ginger and Red onion and made more of a chutney than a plain sauce. There are cloves and cinnamon in there too, and orange juice, so a whole lot of flavors. It’s lovely though: tart and sweet and savory and complex. The best part about it: you can make it up to three weeks in advance, keep refrigerated in jars (like you would “freezer jam) and it’s lovely and fresh on Thanksgiving Day.
So, I’m pretty famous for my potato salad, but normally I make my Southern German (Bavarian or Swabian variety). Today, I thought I’d try a new and different kind for the BBQ that I am going to: French-style Herb Potato and Egg Salad. A little sweet, a little dill, very herby and turned out really really well, for a recipe that I made up on the fly. The eggs are semi-soft boiled (“7 minute eggs”) so their yolks actually mix well into the dressing, making it very creamy.
October 19, 1999 is a date that will forever remain in my memory. Why, you say? What is so important about that very day? It is the day that I ate the most perfect Caesar Salad salad ever made in the history of Caesar salads.
Yes, I remember the date. I remember the place (it was a restaurant attached to a Holiday Inn between Sausalito and Mill Valley, CA) and I remember the salad as if I ate it yesterday and yet it is almost 17 years later. That is how good this salad was. Think that I am crazy now? Yes, I remember the date of a salad. 🙂 Ever since then, I have tried Caesar Salads often, in the hope that maybe, just maybe I could find one just as good. Either the dressing doesn’t taste quite right, or there is too much of it (nothing like dressing with a side of romaine [shudder]) or (more often than not) it is just bad.
This salad doesn’t come close to the 1999 Salad, but I have found this dressing to be pretty awesome. As you know, the base of Caesar salad is egg yolks, but dealing with raw egg yolks can be a little problematic at times, so I thought of what else I could use as a base and came up with mayonnaise, which is in essence … eggs! This dressing should stay fridge-stable for a couple of days, if you don’t end up using it all at once.
It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.