EASY HOMEMADE CAESAR DRESSING RECIPE | BON APPéTIT
Embrace the anchovy. Not only are anchovies essential for a classic Caesar dressing, they provide a tangy, salty, rich flavor that this dressing couldn’t get otherwise.
Provided by Rick Martinez
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
- Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
- Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.
BAKED SEA BREAM ROTA-STYLE RECIPE - BBC FOOD
This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.
- In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.
- Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.
- To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.
- Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately.
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- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
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EASY HOMEMADE CAESAR DRESSING RECIPE | BON APPéTIT
Embrace the anchovy. Not only are anchovies essential for a classic Caesar dressing, they provide a tangy, salty, rich flavor that this dressing couldn’t get otherwise.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.
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