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Friday, February 2, 2018


Francesca and I make our own salad dressings.  I gave a bottle of my "miso" to friends in Georgia last week and today, they asked me for the
 I don't have one. I make it up each batch based on my feeble memory and momentary instincts.  I tried putting it on paper and here is what I came up with:

-Start with a third of a pint (about 5 oz.) of miso paste
in your blender (Whole Foods has it)
-Add 1/4 water to that, then toss in
-a cup of oil (olive, safflower, whatever).
-1/4-1/2 of a med. onion

-Fresh ginger, the size of a peach pit.
-2 cloves of crushed garlic (or more! Garlic is as
good as ten mothers)
-a peeled and seeded lemon (or lime)
-tea spoon of fish sauce and a
 -tea spoon of honey (more if you've a sweet tooth!)

-Now pour in 1/3 cup vinegar
-tspn of mustard (takes too long to include vowels sometimes)
   Once in a while I will add a dash of Tabasco sauce just
for the hell of it.
Turn on the blender for 20-30 seconds.

If there are herbs growing in the front yard I will throw in
some leaves of cilantro, parsley, chives, and  Jamaican hibiscus
at this point. I run the blender then just one or two seconds
for these so I can see the herb bits suspended in the liquid.
Give it a taste.
If it seems to lack something, add that.

Again, it's a guessing game writing "my recipe".  Maybe the oil part is 1 1/2 cups.
It fills up 2/3 of our Waring blender and two salad dressing

Have fun with it.  It's hard to go wrong. Whatever you make will be twice as good as the store bought stuff.


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