Weekend Eats

Happy Saturday, happy game day, happy Fall!!!! Gosh I love waking up at home, especially coming down stairs in the morning to my whole family home, it feels like Christmas around here! 

 

Look what I found of mom’s while I was snooping around looking for here caesar dressing recipe. Her culinary school notebook! I might snag this and take it back to Memphis, could come in handy 😉

Anywho, I just wanted to pop in and share some of the eats we have been enjoying. Y’all have got to try this ceasar dressing mom makes. Here’s the recipe:

This caesar dressing was delicous, but in all honesty the best part was the croutons. I was shocked to see mom making them on the stovetop not in the oven. If I ever make my own croutons I will use this recipe every time.

Cook’s Illustrated Recipe:

INGREDIENTS

  • Croutons
  • 5tablespoons extra virgin olive oil
  • 1/2teaspoon garlic paste from 1 medium clove (see note)
  • 1/2 – 3/4loaf ciabatta , cut into 3/4-inch cubes (about 5 cups) (see note)
  • 1/4cup water
  • 1/4teaspoon table salt

2tablespoons finely grated Parmesan cheese

INSTRUCTIONS

  1. 1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
  2. 2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.

    Here’s a trick I learned in school: See the nest I made using my towel in the pic above? If you will roll a kitchen towel and form it into a circle, your bowl will have a steady place to rest while you whisk in oil for a dressing or emulsion. This was especially handy while making mayonnaise, when bowl starts going wild and there isnt anyone to hold it, this towel nest does this trick.

    For the Caesar Dressing:

    • Salad
    • 3/4teaspoon garlic paste from 1 large clove (see note)
    • 2 – 3tablespoons juice from 1 to 2 lemons
    • 1/2teaspoon Worcestershire sauce
    • 6anchovy fillets , patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
    • 2large egg yolks (see note)
    • 5tablespoons canola oil
    • 5teaspoons extra virgin olive oil
    • 1 1/2ounces finely grated Parmesan cheese (about 3/4 cup)
    • Ground black pepper

2 – 3romaine hearts , cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

  1. Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
  2. 4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
  3. 5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.
 
This is what a power breakfast looks like around here, mom now has the men moving furniture 😉
Hope everyone has a wonderful weekend, send me pictures of your football eats, I’d love to share them and the recipe!!!!

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