
 |
|
February 10, 2012
Lisa M. Krieger: Man with defibrillator demands access to his own heart's information
David G. Savage: Why activists may not be in a hurry to have High Court rule on alternative marriage
February 9, 2012
Laura McMullen: 10 Least Expensive Public Schools for Out-of-State Students
Kimberly Palmer: How to actually enjoy -- relaxing, financially -- your vacation
February 8, 2012
Warren Richey: Why momentous Prop. 8 ruling might not satisfy gay-rights groups
Menachem Wecker: Though Controversial, LL.M.'s Can Lead to Specialized Legal Jobs
The Kosher Gourmet byDana Velden: Going to the bother of making soup? You know it better be good. This CREAM OF TOMATO SOUP certainly is! And it's a cinch to make, too (Includes techinques and serving secrets)
February 7, 2012
Frank J. Gaffney, Jr.: Caught off-guard? President's Super Bowl interview with Matt Lauer gives those who need a reason not to vote for him, a darn good one
Suzanne Bohan: Leaping lizards! Tiny reptiles advancing robot design
February 6, 2012
Jonathan Tobin: Iran Threatens Israel With Destruction, But the New York Times Doesn't Hear It
Jeffrey Fleishman: In newly democratic Egypt, tens of democracy activists jailed, to stand trial; their groups are 'threatening the stability of the homeland'
Julie Deardorff : Researchers say antioxidants may not be that effective and could do more harm than good
Mark Clayton: How did Anonymous hackers eavesdrop on FBI and Scotland Yard?
February 3, 2012
Edmund Sanders : Israeli official says Iran is creating missile that could reach East Coast of US
Victoria Kim: Immigrant-smuggling ring used black drivers to avoid racial profiling
February 2, 2012
Jim Carney: Wrong number call may have saved her life
Reza Kahlili : Ex-CIA spy in Iran's Revolutionary Guard: What Obama doesn't grasp about striking deals with Tehran
Tina Susman: For woodchuck rescuer, every day is Groundhog Day
February 1, 2012
Brian Bennett: US officials see increasing threat of domestic attack from Iran
Emily Brandon: How to Take Advantage of New 401(k) Fee Disclosures
January 31, 2012
January 30, 2012
Paul Richter and Ramin Mostaghim: Misreading Teheran's limits -- deadly and economically devastating as they may be -- is a risk administration, Europe seem willing to take
Suzanne Bohan: Warning: Nap-deprived tots missing more than sleep, study finds
Meg Handley: Banks Revamping Rewards Programs to Woo Customers
January 27, 2012
Caroline B. Glick: Obama: Of course I intend to prevent a nuclear holocaust . . . in a few months
Yochonon Donn: In liberal New York City, fervently-Orthodox Jews may soon be getting a district to call their own
Jeannine Stein: An inflated ego and thinking you're 'all that' doesn't just make others sick of you, it can make you ill
Katy Hopkins: New budget rules may affect how much money you get for college
January 26, 2012
Ed Koch: To the New York Times, calling for the murder of Jews by those capable of having their incitement taken seriously isn't news
Jeannine Stein: Mental illness struck one in five U.S. adults in 2010: Report
January 25, 2012
Richard Simon: House passes two bills endorsing the use of religious symbols at military memorials
Fred Weir: Putin: Multiethnic Russia cannot survive as a US-style 'melting pot'; must find its own way
Susan Johnston: 5 Sneaky Coupon Strategies Consumers Should Watch Out For
January 24, 2012
Carol Clark: The price of your soul: How your brain decides whether to 'sell out'
Caroline B. Glick: America lost most in 'Arab Spring'. Sadly, many voters still don't grasp the extent
Warren Richey: Drug criminal scores win in GPS ruling from conservative-leaning high court
Erika Bolstad: Black conservatives gather to talk about gaining strength
January 23, 2012
Melissa Dribben: Jewish voters to play a key role in Florida's Republican primary
Jordan Rau: In quest to grow, Catholic hospital system will announce this morning its break from church
Ali Safi: U.S. envoy gives Taliban terms for peace talks
January 19, 2012
January 18, 2012
January 17, 2012
Frank J. Gaffney Jr.: No-kidding red lines: U.S. response to an Iranian nuke may be bluster, but Israel's won't be
David G. Savage: They sued their principals after slandering them online --- now the cases are headed to the Supreme Court
David Francis: Where to Invest in 2012: With stocks expected to rebound, opportunity abounds for investors
January 13, 2012
Ben Lynfield: Israeli lawmakers move to annex Jewish Judea, one museum at a time
Alexia Elejalde-Ruiz: Thriving through touch: Gentle massage helps older people with low mobility improve in mind and body
January 12, 2012
Warren Richey: Landmark Supreme Court ruling a 'resounding win' for religious groups
Warren Richey: Supreme Court says no to new rule on eyewitness testimony
John Fauber : Statins found to raise diabetes risk in postmenopausal women
Katy Hopkins : Consider This Before You Pay for an Online Degree
The Kosher Gourmet by Joseph Erdos: This mushroom and barley soup has an intense -- almost nutty -- flavor that mixes robust with Middle East. It has creaminess without cream
January 11, 2012
Shari Roan: Millions of atrial fibrillation sufferers at risk for devastating, but preventable, stroke
Tom Hussain: Pakistan -- recipient of more than $21 billion in civilian and military aid -- speeds pursuit of Iranian pipeline, defying US
David G. Savage: High court signals it won't be loosening TV's 'indecency' rules
Stephen Ceasar: Oklahoma's Islamic law amendment can't go into effect, court rules
January 10, 2012
Reza Kahlili: From an ex-CIA spy: US must exploit new split in Iran's Revolutionary Guard
Karen Kaplan: Study: Nicotine replacement products ineffective when used in real-life situations
January 9, 2012
Michael Doyle: Put through legal hell over dream home, couple fought back hard --- all the way to Supreme Court
|
| |
Jewish World Review
Splash it on! Tap your inner jazz musician and improvise when stirring up a vinaigrette
By Judy Hevrdejs
http://www.JewishWorldReview.com | (MCT)
It takes longer to spell vinaigrette than it does to make it. Vinegar. Oil. Salt. Pepper. Mix it up. Splash it on the season's first greens.
Master this classic French dressing, and you'll understand why chefs call it one of the great sauces. Start with a simple recipe or the classic proportions: 1 part vinegar to 3 or 4 parts oil.
Taste. Consider the elements of your salad. Adjust.
Now improvise.
Embellish it with herbs, spices, mustard or honey. Drizzle it on blanched asparagus, sliced tomatoes, grilled vegetables, fish or meat.
"You should be looking at ingredients the way a musician looks at the keyboard," said chef and cookbook author Norman Van Aken of Norman's in Orlando, Fla. "It's fine to substitute an ingredient if you know why — if you're furthering the story. Or will you be muddying it?"
Jacques Pepin, the legendary TV chef and author of 20-plus cookbooks, might add chopped tomatoes, onions, capers or avocados. "The variety is almost infinite," he said.
Pepin's easiest recipe? Start with an almost-empty jar of Dijon mustard, he said, then "put in salt, pepper, a tablespoon of good red wine vinegar, then some oil, and shake."
Simple? Versatile? You bet. And it can also cost less than bottled varieties. One cup of vinaigrette made at home with red wine vinegar and olive oil costs about $2.20. Two national brands we checked recently cost $2.90 or more per cup.
The key to success: balancing the acid (vinegar or lemon juice, for example) and oil (olive, corn, etc.) to complement a salad's ingredients.
Strong-flavored lettuces, pickled vegetables, delicate greens or subtle fruit—they each require a different balance of vinegar to oil.
TIPS
• Add interest with vinegars: mild rice or sweet balsamic, tangy red wine or apple cider.
• Oils range from mild vegetable to olive; go easy with intensely flavored seed (sesame) or nut (walnut, hazelnut) oils.
• Match the dressing to the flavor and texture of greens — a delicate taste with tender greens (Boston, bibb, etc.), more intense tastes with strongly flavored greens (romaine, arugula, radicchio, etc.).
• If a salad has strong acid elements (i.e., pickled vegetables), "I may just use olive oil and lemon juice because I don't want more acid," chef Norman Van Aken said.
• When a salad is served after an entree such as roast chicken or beef, add a bit of the pan juices to the vinaigrette.
• Use a fork, a whisk, a blender — or a clean screw-top jar.
• Lettuce leaves should be dry so dressing clings to them.
RECIPES
BASIC VINAIGRETTE
Prep: 5 minutes Makes: About 1/2 cup
Adapted from the 12th edition of "The Fannie Farmer Cookbook" (first published in 1896).
- 2 tablespoons red or white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup olive or vegetable oil
Mix vinegar, salt and pepper in a small bowl; let stand a few minutes. Slowly stir or whisk in oil. Taste for acid and salt; add more if needed. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.
Variations:
Mustard French dressing: Add 1 to 11/2 tablespoons Dijon mustard to the vinegar. Blend. Proceed with recipe.
French dressing with fresh herbs: Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
Chiffonade dressing: Add 1 tablespoon minced parsley, 2 tablespoons minced sweet red pepper, 1 tablespoon minced onion, and 2 hard-cooked eggs, finely chopped.
Nutrition information: Per tablespoon: 120 calories, 100 percent of calories from fat, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g protein, 146 mg sodium, 0 g fiber
PINEAPPLE-SESAME VINAIGRETTE
Prep: 5 minutes
Makes: 1 3/4 cups One of cookbook author and chef Norman Van Aken's variations on the vinaigrette adds pineapple juice and sesame oil
- 3/4 cups each: canola oil, pineapple juice
- 1/4 cup dark roasted sesame oil
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- 1 tablespoon each: honey, soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Whisk all ingredients together vigorously in a bowl, blender or food processor. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.
Nutrition information
Per tablespoon: 76 calories, 92 percent of calories from fat, 8 g fat,
1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g protein, 64 mg sodium, 0 g fiber
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
© 2009, Chicago Tribune
Distributed by McClatchy-Tribune Information Services
|