Emily's Hot Dish

You will need:
2 cans garbanzo beans
4 cups chicken broth (use homemade if you have it)
1 head garlic plus 4 cloves
2 bay leaves
2 cups greek-style yogurt
bunch mint leaves
¼ cup pine nuts
½ cup feta cheese
2 pita or flat breads

I used to think that Ranch dressing was something that only came in a bottle. The idea of making my own at home never crossed my mind. At the very least, you had to buy a packet of “ranch dressing mix” and combine it with mayonnaise and buttermilk. Until recently it never occurred to me that the contents of the packet were spices that I could combine myself at home.

Because this recipe uses fresh herbs it tastes better than bottled dressing. And because it uses yogurt to replace half the mayonnaise it’s healthier than ranch dressing. It’s so easy to make, you’ll never buy the stuff in a bottle again. 

You will need:
  • 1/3 cup buttermilk
  • 1/3 cup greek-style yogurt
  • 3 tablespoons mayonnaise
  • ½ tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  
Mix all ingredients together. Serve. Extra dressing will keep in the fridge for at least 2 weeks. 

In my estimation, there’s no reason to ever buy salad dressing in a bottle from the store. Not only is it easy to make salad dressing at home, it’s often healthier, it tastes better, and it’s much cheaper.

Let’s take a look at a few common dressings. Today we'll make he easiest one to put together, and the one that I use most frequently: vinaigrette.  To make basic vinaigrette you’ll need three ingredients: oil, acid, and emulsifier.

The oil is easy: olive, canola, sesame, peanut, soy, etc. If you’re using a strongly flavored oil such as sesame, consider mixing it with a neutral oil like canola.

For the acid, I typically use vinegar or citrus juice. You can use any type of vinegar – balsamic, wine, rice, or whatever your favorite is. I also like to make flavored vinegar by microwaving a few tablespoons of plain white distilled vinegar or rice vinegar with a teaspoon or two of dried herbs for 15 seconds. Let it cool completely, strain, and Presto! You have tarragon (or oregano, or whatever) vinegar.

An emulsifier is a substance that holds fat and water together. When making salad dressing, the ones you’ll typically use are egg yolk, mustard, or honey.

To make the vinaigrette, mix 3 parts oil with 1 part acid and about ½ part emulsifier. For 2 servings, you’ll want to make about 4 tablespoons total, so use 3 tablespoons of oil, 1 tablespoon of vinegar, and 1 or 2 teaspoons of emulsifier. Whisk it all together. If the mixture appears to be separating, add more emulsifier and whisk some more.

If you like you can add other flavoring agents like minced herbs or spices, but you don’t have to. Add salt and pepper to taste, then toss with your greens and serve.

Note: if you’re leery of using raw egg yolk, you can coddle it to reduce the risk of food poisoning. Bring a small pot of water to boil, then put the whole egg in the water for 30 seconds. Remove with a slotted spoon, crack, and use your fingers to separate out the yolk. It will not be cooked through, but it will be slightly safer. You should also choose the freshest, most local eggs you can get your hands on. I use Steibr’s Farm Organic Cage-Free eggs, which are local to Seattle.

 Tomorrow: Buttermilk Ranch! It’s delicious, and made with yogurt! 

Sometimes I will make a recipe that calls for lemon zest but not lemon juice, like the incredible roasted chicken from last week. When this is the case, instead of chucking the "naked" lemons in the fridge where they will inevitably be forgotten and go bad, i juice them right after I'm done zesting them. I portion the juice into an ice-cube tray putting 1 tablespoon of juice in each cube, then freeze. When I need lemon juice for baking, salad dressing, or cooking I don't even need to measure - I just pop out as many cubes as I need. This juice tastes MUCH better than bottled juice and I don't always have to keep fresh lemons on hand. 

While typically I use packaged chicken stock, I like to take advantage of all the leftovers when I roast a chicken and make homemade stock. It really doesn’t compare to commercially available stock. It’s rich, flavorful, and has incredible body and mouthfeel. 

You will need:
  •Bones and scraps from 1 roasted chicken
  •Water

Put the chicken into a pot and pour in 4 cups of water. Take note of how far up the side of the pan the water comes. Pour in another 2 cups of water (6 cups total). Simmer over very low heat, partially covered, until the stock reduces to 4 cups. This will take 2-3 hours. If the stock reduces too much, just add more water and simmer for at least another 30 minutes. Strain the solids out and let the fat rise to the top. If you have a fat separator, use it to separate the fat from the sock. If you don’t have a fat separator, pour the liquid into a tall, narrow container. Refrigerate until the fat is solid, then remove it with a fork. 

This chicken broth makes wonderful chicken soup. Just add shredded leftover chicken and cooked egg noodles.