I'd love to tell you guys that I'm some culinary genius; a mad scientist who dreams up new and exciting concoctions in my science lab kitchen. But the truth is simply this: I like to cook and I like to eat. That's pretty much the long and the short of it. I don't create recipes with any regularity. I've created my fair share, I suppose, but unlike some of the big dogs in the cooking blogosphere, I am no future cookbook author. I just like to cook and care for my family and friends via food. So, when I find someone else's recipe that I like, I am perfectly fine and comfortable giving credit where credit is due. I won't try to pretend it's mine. My ego isn't that large. But what I will do is share it. A good recipe deserves to be shared, passed on and written down for those who come behind us.
One thing I love is a good Caesar salad. I like the "classic" style with the creamy, garlicky dressing with fresh Parmesan. The problem is that it's really hard to find a truly good Caesar salad anymore. Restaurants buy the dressing; I don't care what they might try to tell you. I can tell when I taste it. It tastes just like the dressing from the last restaurant I visited. And cross your fingers that you don't get some heavy handed salad guy in the kitchen who sends you a bowl of lettuce taking a swim in that bottled dressing. But, alas, I am ranting...
I have discovered THE PERFECT Caesar dressing via my super fave website, All Recipes. A brilliant lady named Karen came up with this recipe and frankly, I'd like to meet her. I made a batch of this last week and have already made a second. At one point, my husband and I were just eating it out of the bowl. Yes, it's that good. The only thing I did differently was the anchovies. I didn't have any so I used about 4 tsp of anchovy paste. And, believe it, the anchovy is vital. Even if you aren't an anchovy eater (I'm not) it adds a depth of flavor that can't be duplicated. You know, it's that ingredient that you just can't put your finger on but you'd know if it wasn't there.
So, cheers to Karen, wherever you are. You are my mad scientist hero!
One thing I love is a good Caesar salad. I like the "classic" style with the creamy, garlicky dressing with fresh Parmesan. The problem is that it's really hard to find a truly good Caesar salad anymore. Restaurants buy the dressing; I don't care what they might try to tell you. I can tell when I taste it. It tastes just like the dressing from the last restaurant I visited. And cross your fingers that you don't get some heavy handed salad guy in the kitchen who sends you a bowl of lettuce taking a swim in that bottled dressing. But, alas, I am ranting...
I have discovered THE PERFECT Caesar dressing via my super fave website, All Recipes. A brilliant lady named Karen came up with this recipe and frankly, I'd like to meet her. I made a batch of this last week and have already made a second. At one point, my husband and I were just eating it out of the bowl. Yes, it's that good. The only thing I did differently was the anchovies. I didn't have any so I used about 4 tsp of anchovy paste. And, believe it, the anchovy is vital. Even if you aren't an anchovy eater (I'm not) it adds a depth of flavor that can't be duplicated. You know, it's that ingredient that you just can't put your finger on but you'd know if it wasn't there.
So, cheers to Karen, wherever you are. You are my mad scientist hero!
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