May 15 2010
So, still no move date in sight to our newly renovated home from Pravexx (we should have moved in on February 5th, then March 5th, then April 12th, then May 5th, then May 10th, then May 15th..today’s the 15th and still no move in sight). And, while I have told you in the past that I couldn’t post as much until I move to the new home, I have decided to stop waiting for the big move day.
In someways I have become a “broken food blogger” – I only have 4 plastic yellow pickinick plates to photograph on, one salad bowl, and 3 forks. But, in no way have I become a broken foodie – there is a big difference! Although my current kitchen/foyer is smaller than the bathroom of my last apartment (2 meter x 2 meter), I still cook for my family every day and I still send my son to preschool with delicious homemade meals.
There are somethings that you should never let go of. The most important being your dignity in the kitchen. Last week I cooked a 5 course meal with one electric burner and a toaster oven for 15 people and no body would have guessed. Granted it took me 3 days to prepare, but I accomplished it and it made me feel good.
So, today I want to share with you a recipe that I found way back in the winter when I lived in my old home, but still use today in my tiny hole-in-the wall kitchen. The recipe says it’s an Italian salad dressing, but I find that it can go either way Greek or Italian.
5 cloves Garlic
2.5 teaspoons dried Tarragon
2.5 teaspoons dried Oregano
1.5 Tablespoons dried Basil
2 teaspoons Salt
1 Cup Red Wine Vinegar
2.5 Cups Olive Oil
Process the garlic, tarragon, oregano, basil, and salt in a food processor or blender (if you don’t have one skip this step by just adding them to a large jar with lid). Add the red wine vinegar and olive oil and process until well combined (again, if you don’t have either add the remaining ingredients to a jar with a tight fitting lid and shake vigorously). Pour into a jar or dressing bottle and store up to 5 days in the refrigerator.
makes 16 single servings or 4-8 family-sized salad servings.
In my salad I used:
Red Bell Pepper
diced Red Onion
cheese-stuffed Chili Peppers