Wednesday, January 27, 2010

Salad Dressing

          After taking my daily journey through the local "├╝ber-mart", I was daunted by the sheer amount of different salad dressings available. It then ocurred to me that I’ve never been able to figure out why people actually purchase commercially made salad dressings in the first place. If you take the time to actually read the list of ingredients in a commercial salad dressing, at least the ones that you can pronounce, chances are, you have just about everything in the cupboard that you need to make your own, Xanthan Gum and Sodium Benzoate aside.

Here is a basic dressing that can be used eight ways from Sunday and easily keeps for a week, if you happen to make too much of it.

The technique is so frighteningly simple, the variations limitless, and it takes all of a minute to do, that I really don’t know why everyone doesn't be creative and make their own versions of this.

So, here goes and let's put Kraft in the poor-house.

Don't Be Upset

It may seem that I have not updated as I promised the crew over at Project 52 (, but not so!

I have been revising the previous posts, and, in particular, the Tortellini in Brodo, which everyone should be eating, naturally, to make them available for comment and consumption. As usual, things are often posted in haste and are incomplete, however, that shall be rectified.

I am working on a book, television programme, and web site to showcase all of these recipes that I will be doing over the next year; so, please, keep tuned.

Comments and derision are expected and encouraged.

Take a look at the next missive, I will give you a "mission statement" next week.......

Sunday, January 10, 2010

Back From Italy

So, I've just returned from the continent and came across a great project for us bloggers.

The gist is this, publish one new blog post a week for the next year, and let's see who makes it. It's a great personal challenge, and I highly recommend it.

I discovered this from my web-aquaintance (is that even a term??) at to give all of us a kick in the pants for the coming year, Twitter begone!

Regardless, I'm going to up the ante with my participation, and not so much as post a new entry every week, but a new recipe every week from the book and television show that I am working on.

So, eat well my bretheren, and keep checking up on me.