Friday, June 10, 2011
Why it took me so long to visit Samurai Sushi, located at 2209 Elliston Place, is beyond me. I’ve heard so much about it and all I could think about is having a yummy sushi roll topped with delicious fruit. So when my friend Sumita suggested we meet up for dinner one night, I jumped at the chance to try it out.
So, how’s it taste?
From left to right: Yum Yum roll, Happy roll, Aloha roll, and Mr. Kaiser roll. They were all very good, but I liked the two with the fruit on top the best. The Yum Yum roll had spicy crab and cucumber inside with more crab and fish roe on top. The spicy crab wasn’t spicy at all, so don’t be scared to order it if you don’t like heat. The Happy roll had fried shrimp and cream cheese wrapped inside soy paper with avocado, strawberry, and nuts on the top. This was my favorite. I’ve never had soy paper before. It doesn’t really have much of a taste, but I liked the texture. It’s smooth and doesn’t get gummy. The strawberries on top were so ripe they added such a nice, refreshing flavor to counter the fried shrimp. Any roll with avocado and cream cheese will always get my vote. Which is why I also loved the Aloha roll. Fried crab, cream cheese, and asparagus wrapped inside soy paper with kiwi and nuts on top. Again the combo of fruit and fried goodness was delicious. It made both rolls seem not so heavy. The dark sauce on the top was sweet and you know how much I love sweet/savory dishes. The last roll, Mr. Kaiser, had spicy crab, cream cheese, and avocado inside, the whole thing fried and topped with a mild spicy sauce. The spicy wasn’t very spicy in this roll either, and I’m not usually a fan of entirely fried sushi rolls, but this one was good and very rich. I’m not sure I’d order it again though.
We also had a bowl of Edamame. Salty, yummy bites that we definitely didn’t need because the two of us could not finish the plate of sushi! I was in a serious food coma, but somehow kept popping these salty gems in my mouth. I just hate to see good food go to waste. I also enjoyed a nice glass of Canyon Road Pinot Grigio. Paired very well with the sushi.
While the inside of Samurai Sushi is somewhat of a dive and leaves much to be desired in the looks department, this place has quickly moved to the top of my list of favorite sushi spots in Nashville.
Tuesday, June 7, 2011
As much as I love to blog about food, I find it harder and harder to have something worth blogging about and yet still fit in my jeans. I really start to notice this issue during these warm summer months when tank tops, shorts, and the dreaded bikini are in season. Even though I’d love to eat these cupcakes or this ice cream everyday for breakfast, I have to find a way to balance all those sweets I make. How do I do it? I have a pretty big selection of figure-friendly recipes on hand and I’m always on the lookout for new ones. I found these Veggie Quiche Cups a few years back when I went crazy and tried the South Beach Diet. While the diet wasn’t for me, I did come away with a few goodies to share.
So, how’s it taste?
The first time I made the recipe, they were just ok. They tasted like diet food, but on that particular diet, I was more than happy to eat them. I wanted to give this recipe a facelift because I love a breakfast I can make in batches, freeze, and grab them on my way out the door. I never leave time in the morning before heading in the office, so anything portable is right up my alley. I added carrots and edamame to bring a touch of sweetness and make the cups heartier. The original recipe was too much spinach and not enough zip. Feel free to add your own combination of veggies as well. Peppers, zucchini, tomatoes, the possibilities are endless. I also used Sriracha instead of hot sauce and it added more depth of flavor with some heat. It doesn’t burn your tongue off, but it makes breakfast more interesting! I enjoyed these so much that I’ll continue to have a stockpile of them ready in my freezer.
Veggie Quiche Cups
Ingredients:
2 (10 oz.) packages frozen chopped spinach, thawed & drained
1 (16 oz.) carton liquid egg substitute
1 1/2 cups shredded reduced-fat cheese
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup edamame
2 tbsp. Sriracha (optional)
Directions:
1. Line two 12-cup muffin pans with baking cups or spray with cooking spray.
2. Combine the spinach, egg substitute, cheese, onions, carrots, edamame, and Sriracha in a bowl; mix well. Divide evenly among the muffin cups. Bake at 350F for 20 minutes, until a knife inserted in the center comes out clean.
*Quiche cups can be frozen and reheated in the microwave.
Saturday, June 4, 2011
Why hello there, cure to my once insatiable sweet tooth. This Oatmeal Turtle Tart is what I made last month for my mom on Mother’s Day. She loves chocolate and caramel about as much as I do. I guess that’s where I get it from. I almost always make a chocolate dessert when it comes to treats for her. Remember her birthday Whoppers Cupcakes? This tart has an oatmeal cookie base, a caramel filling, and a chocolate topping with all three layers involving pecans. It’s insanely rich, so all you need is a sliver, but that just means there’s more to eat later!
So, how’s it taste?
I’m not kidding when I say it’s rich or that it’s a sweet tooth cure. The base is an oatmeal cookie mix and has cinnamon in it, which chocolate and cinnamon have become one of my favorite combinations. They were seriously meant for each other. If you don’t want that flavor, you can use the oatmeal chocolate chip cookie mix and have more chocolate. A win win either way! I ran out of pecans making this recipe so I also used walnuts. The mix worked well, so feel free to use your preference. The tart is a bit thick right out of the fridge, so let it sit for about 10 minutes so the layers are easier to cut through. The best part is once you have your slice and it starts to come to room temperature, the caramel begins to ooze out. It’s like the dessert is taunting you, daring you to resist taking another bite!
Oatmeal Turtle Tart
Ingredients:
Cookie Crust
1 pouch (1 lb. 1.5 oz.) oatmeal cookie mix (I recommend Betty Crocker)
1/2 cup butter or margarine, softened
1 tbsp. water
1 egg
1 cup chopped pecans
Filling
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
Topping
1 bag (11.5 oz) milk chocolate or semisweet chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans
Directions:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water, and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave* caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. (*I chose to melt mine over the stove on medium-low heat in a small saucepan.)
4. In another medium microwavable bowl, microwave* chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. (*I chose to melt mine using a double boiler on the stove.) Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.
Wednesday, June 1, 2011
I have recently become a huge fan of Noodles & Company, located at 2116 Green Hills Village Drive near the Mall at Green Hills. I’d never heard of the chain before, but I’m glad they’ve found a home in Nashville. My first thought was “How many ways can you prepare noodles? Big deal.” Well, apparently there are a variety of delicious ways, all nicely organized for you by American, Mediterranean, and Asian. I’ve been three times now, and I still have a tough time choosing what to order. So many bowls sound mouth-watering to me, and I haven’t been disappointed yet. Along with noodles, you’ll find salads, soups, and sandwiches. Enough to keep you coming back for more without eating the same dish twice.
On my first visit, I had the Pad Thai with a side Caesar Salad. Noodles & Company has a great trio deal where you get a small bowl and can choose two more from soup, salad, or a protein. I chose shrimp with my Pad Thai. While you’ll find more authentic pad Thai in a Thai restaurant, the flavor was really good. The shrimp were cooked perfectly and were an excellent pairing with the pad Thai. There wasn’t a lot of sauce, which is the case for most of their bowls, but I grew to really like that.
The side Caesar was a nice portion. Even with the small bowl of noodles, it was a good-sized meal with the salad. The first Caesar I had was really good with just the right amount of dressing, but on another visit it had way too much and I couldn’t finish it.
My fellow diner, Denise, had the Whole Grain Tuscan Linguine with the Tomato Basil Bisque. She added meatballs for her protein and was nice enough to let me eat one. They are phenomenal! Not too greasy and full of flavor. The meatball sandwich is high on my list to try on my next visit. Denise enjoyed both the linguine and the bisque, reporting that the bisque was very tasty and not too heavy.
On my second visit, I had the Pesto Cavatappi on the recommendation of the cashier from my first visit. This is my favorite noodle bowl so far. I added shrimp again, but this time tried the house side salad. The cavatappi was served in this wonderful wine, cream sauce with garlic, mushrooms, tomatoes, and parmesan. I had to refrain from picking the bowl up and licking it when I was finished. The shrimp was again cooked perfectly and a great addition to this bowl.
I didn’t care for the house side salad. It’s lettuce, a few chunks of tomato and cucumber, and a balsamic dressing. Too boring for my taste.
On my most recent visit, I chose the Pasta Fresca with chicken. I was tempted to add shrimp again, but thought I needed to change it up a bit. The chicken was cooked and seasoned very well, although I would prefer my chicken to be cut into bite-sized pieces instead of strips, call me lazy. You can choose between Parmesan and feta for this bowl, and I chose feta…with no regrets! This pasta is light, yet packs tons of flavor with the balsamic, white wine, red onions, tomatoes, and spinach.
I hope this post has you itching to try a noodle bowl for yourself. Well, you’re in luck! Thanks to the folks at Noodles & Company, I’m giving away 2 coupons each to 5 lucky readers! The coupons are good for one free bowl at Noodles & Company, valid at any Noodles & Company location.
To enter: Visit the Noodles & Company web site, then return here and leave a comment on this post telling me which item you’re most excited about trying. I’ll randomly choose five winners. This is the only requirement to enter the contest.
For up to three additional entries (please leave a separate comment for any of these you do):
I’ll randomly draw the winners on Saturday, June 4th at noon Central. Please make sure you leave a valid email address as an alternate winner will be chosen if I don’t hear from you within 48 hours. Good luck!
Congratulations to Rachel, Tonya, Shannon, Jill, and Denise! You are the lucky five! I hope you enjoy your Noodles & Company noodle bowls! (Winners were chosen using Random.org.)
Disclosure: Noodles & Company sent me free noodle bowl coupons, but I was not compensated for this post. All opinions expressed here are solely my own.
Sunday, May 29, 2011
I should’ve named these 1 a.m. sticky buns. I don’t know why, but I always get an itch to bake bread late at night. And every single time I forget that baking bread from scratch is quite the lengthy process. So when I started these at 8:30 at night, I didn’t think about staying up until 1 a.m. to finish them! I had a variety of apples I needed to use and I wanted to make something new. No apple pie, no apple crisp, nothing that reminded me of fall would do. Then I thought about cinnamon rolls and how delicious the pumpkin version turned out. Why not apple? I turned to the best book in bread baking and found sticky buns. Aha! Let’s make Apple Sticky Buns!
So, how’s it taste?
God these were so good. I’m not a huge fan of apple desserts. I’ll almost always choose another fruit flavor over apple, but it’s such a classic. The soft, cinnamon apple filling went perfectly with the sticky bun. The buns are very soft with a delicate hint of lemon that makes them phenomenal. Although it’s a long process from start to bite, it was pretty easy with the help of a mixer. There’s a part in the directions where you can put the dough in the refrigerator and bake them later. I did make quite a mess rolling up the apple-filled dough, but getting your hands dirty in the kitchen is part of the fun! If you’d prefer regular sticky buns, just leave out the apple filling and follow the rest of the directions. This recipe makes a lot of sticky buns, but they freeze very well. I wrapped the buns individually in plastic wrap and put them all in a freezer bag. Microwave one in the microwave for 20-30 seconds on defrost and you’ve got a stellar breakfast!
Apple Sticky Buns
Ingredients:
Sticky Buns
6 1/2 tbsp. sugar
1 tsp. salt
5 1/2 tbsp. unsalted butter, room temperature
1 egg, slightly beaten
1 tsp. grated zest of 1 lemon
3 1/2 cups bread flour
2 tsp. instant yeast
1 1/4 cups buttermilk, room temperature
1/2 cup cinnamon sugar (6 1/2 tbsp. sugar + 1 1/2 tbsp. ground cinnamon)
Apple Cinnamon Filling
3 tbsp. unsalted butter
4 apples, cut into bite-sized chunks (I used a mixed variety but Granny Smith work well)
6 tbsp. brown sugar
6 tbsp. honey
1 1/2 tsp. ground cinnamon
1 tbsp. fresh lemon juice
Caramel Glaze
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1 cup unsalted butter, room temperature
1/2 cup corn syrup
1 tsp. pure vanilla extract
Directions:
1. For the sticky buns, cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and lemon zest until smooth. Then add the flour, yeast, and buttermilk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3. Meanwhile, for the apple filling, heat the butter in a large sauté pan over medium heat. When bubbling, add the apples and sauté 4 to 6 minutes until softened. Stir in all remaining ingredients and set aside to cool on the counter or in the refrigerator.
4. Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don't roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.
5. Sprinkle the cinnamon sugar over the surface of the dough. Scoop the apple cinnamon filling over the cinnamon sugar, leaving about 1/2-inch edge. You may have leftover filling.
6. Roll the dough into a log, creating a cinnamon sugar spiral as you roll. With the seam side down, cut the dough into even pieces about 1 3/4 inch thick for larger buns; or 1 1/4 inch thick for smaller buns.
7. For the caramel glaze, combine the sugar, brown sugar, salt, and butter in the bowl of an electric mixer. Cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla. Continue to cream for about 5 minutes or until light and fluffy.
8. Coat the bottom of 1 or more baking dishes or pans with sides at least 1 1/2 inches high with 1/4-inch layer of the caramel glaze. Refrigerate and save any excess for future use. It will keep for months in a sealed container.
9. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap.
10. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the fridge 3 to 4 hours before baking to allow the dough to proof.
11. Preheat the oven to 350F with the oven rack on the lowest shelf for sticky buns. Bake the buns for 30 to 40 minutes or until golden brown. Remember sticky buns are upside down, so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked.
12. Coll the buns in the pan for 5 to 10 minutes and then remove them by flipping them over onto another pan. Carefully scoop any glaze back over the buns with a spatula. Wait at least 20 minutes before serving.
Thursday, May 26, 2011
How stinkin’ cute are these Dinner Rolls Baked in a Jar? I’ve had these bookmarked to make for months now, but kept forgetting the 4-ounce jars. I finally found them at my local Kroger (I have no idea why I forgot about the Interwebs and just didn’t order them). The recipe is for whole wheat buttermilk rolls with rosemary and although it’s baking bread from scratch, they couldn’t be easier thanks to a stand mixer. The presentation is adorable.
So, how’s it taste?
Delicious! I’ve said it a million times, but you just can’t beat fresh-baked bread. I like these rolls because the whole wheat makes them substantial, but they are actually pretty light and fluffy. Rosemary is a strong herb, but it’s pretty subtle in the roll. The salty, crusty tops lend a nice crunch to the otherwise soft roll. Slather on some butter and it’s carb heaven. I would definitely make these again for special occasions.
One tip: don’t be tempted to make these without the jars. The dough is thin and the rolls spread all over the place when baking. They taste just as good, but make for flat, ugly rolls.
Dinner Rolls Baked in a Jar
Ingredients:
1 tbsp. active dry yeast
1 tbsp. sugar
3 tbsp. warm water
1 cup buttermilk, room temperature
1 large egg
2 1/2 cups whole wheat bread flour
1 tsp. sea salt
1 tsp. chopped rosemary, plus more for garnish
6 tbsp. unsalted butter, room temperature
12 (4 oz.) jelly jars
Directions:
1. In a small bowl, stir together yeast, sugar, and warm water. Let mixture stand until yeast begins to foam, about five minutes.
2. Meanwhile, combine whole wheat flour, chopped rosemary, and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center.
3. Whisk yeast mixture with a fork until dissolved. Add buttermilk; stir in egg. Pour into the flour well.
4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid.
5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed.
6. Knead dough on low for five minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour.
7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap and allow to rise in a warm place for 1 hour.
8. Place your jelly jars on a cookie sheet and prepare by oiling generously with olive oil and sprinkling the bottoms with cornmeal. (I didn't sprinkle with cornmeal and they worked fine.)
9. Turn dough onto a oiled counter and divide into twelve pieces. Shape dough into round balls and place into prepared jelly jars. Cover with a clean towel and allow to rise for one hour.
10. Preheat oven to 400°F. Brush the tops of the rolls with melted butter and snip tops with scissors. Place rosemary sprig in the center of the snipped area and sprinkle tops with sea salt. (I found baking with the sprig produced a brown piece of rosemary. Snip the tops of the rolls but don't add the sprig until after baking.)
11. Place in a hot oven and bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.
Tuesday, May 24, 2011
I am a huge fan of cream cheese. Be it sweet or savory, if it’s included, I want it. When the Philadelphia Cooking Cremes came out, I jumped at the chance to try them. Philadelphia so kindly put out several recipes to try with each creme and the Creamy Shrimp Tacos sounded completely irresistible, using the Santa Fe Cooking Creme. Shrimp and fish tacos are a big favorite of mine, so I knew I had to try this combination of two of my favorites.
So, how’s it taste?
I loved these! I’ll warn you, they are the messiest food. It was not pretty when I was scarfing these down with cream cheese and lime juice running all over my fingers. Incredibly easy to cook and assemble. Cook the onions and shrimp, stir in the cooking creme, and you’ve got dinner in no time. I used prepackaged coleslaw mix instead of the purple cabbage and it worked very well. The contrast between the crunchy cabbage and radish with the creamy shrimp was just what I wanted in a shrimp taco. The cream cheese added a nice Southwestern flavor with a tad bit of spicy heat. I mixed the coleslaw and radishes in with the shrimp mixture to make filling the tacos easier. Mixing everything together also worked well as the cooking creme was a bit too much for just the shrimp and onions.
Creamy Shrimp Tacos
Ingredients:
2 tsp. oil
1 cup thinly sliced onions
1 lb. uncooked, deveined, peeled small shrimp
1 tub (10 oz. ) Philadelphia Santa Fe Cooking Creme
8 (6-inch) flour or corn tortillas
1 cup Mexican-style shredded cheese
1/2 cup shredded purple cabbage
1/2 cup shredded radishes
2 tbsp. chopped fresh cilantro
Juice from 1 lime
Directions:
1. Heat oil in large skillet on medium-high heat. Add onions; cook and stir for 5 minutes. Stir in shrimp; cook 3 to 4 minutes or until shrimp turn pink, stirring frequently.
2. Add cooking creme; cook and stir 2 minutes.
3. Spoon onto tortillas; top with remaining ingredients.
Sunday, May 22, 2011
I’m a huge fan of breakfast, even breakfast for dinner. I’m also a lover of pretty much anything with bacon. I’ve been searching for the best Bacon Waffles and I’ve finally found a recipe I really like. My waffle maker is Belgian-style, but these would be even better with a standard waffle iron. Crispy bits of bacon surrounded by light waffle batter, smothered in butter and syrup. I’ll take that meal anytime of day.
So, how’s it taste?
Finally a bacon waffle recipe that is not only easy to whip together but satisfies my craving for salty and sweet. After a few bombs in the kitchen, I was so happy with the results of these waffles. The crumbled bacon stayed crunchy and was spread throughout the fluffy batter. I liked that these waffles weren’t very heavy. The batter is slightly sweet, but it can handle the added sweetness of the syrup. The bites of salty, smoky bacon with syrup were perfect. These freeze well, so make the entire batch and have homemade bacon waffles anytime you get a craving!
Bacon Waffles
Ingredients:
2 cups all-purpose flour
1 tbsp. baking powder
1/4 tsp. baking soda
2 tbsp. sugar
2 large eggs
3/4 cup buttermilk
3/4 cup whole milk
4 tbsp. unsalted butter, melted
6 strips bacon, cooked & crumbled
Syrup, for serving
Directions:
1. Heat a waffle iron.
2. In a medium bowl, stir together flour, baking powder, baking soda, and sugar. In another bowl, whisk together the eggs, buttermilk, milk, and melted butter. Stir the crumbled bacon in to the wet ingredients. Mix the dry ingredients into the wet ingredients all at once with a wooden spoon until just combined. The batter will be lumpy. Do not overmix.
3. Pour the amount of batter recommended by your waffle iron manufacturer onto the waffle iron. Bake as directed. (I use the Belgian waffle plates for the Cuisinart Griddler and it takes about 3-4 minutes.) Serve hot with syrup.
Thursday, May 19, 2011
Now that warmer weather is slowly making its way to Nashville, I find myself in the mood for cold, sweet treats. Ice cream, smoothies, milkshakes, popsicles. You name it, it’s in my freezer. I couldn’t wait to make homemade popsicles. They are so fun and easy to make and I like being able to grab one out of the freezer whenever my sweet tooth flares up. What I like best about these Grape Popsicles is how pretty they are. A simple white popsicle with bursts of red from the sliced grapes. Kind of like the adult version of the purple stuff on a stick.
So, how’s it taste?
It’s pretty close to the purple version, but a tad bit sweeter. I opted to buy my white grape juice, but you could certainly make your own if you prefer. See the end of the directions below for instructions. I sliced my red grapes into thirds because they were so large. I love the contrast of the white popsicle with slices of red grapes. It’s a cool effect to have the grapes suspended and turned differently throughout and each popsicle is different. You could add a lot more slices of grapes or experiment with different fruits, too. These are perfect for snacking on!
Grape Popsicles
Ingredients:
1 1/2 cups seedless red grapes, cut in half
4 1/2 cups white grape juice*
*Purchase this or make your own with instructions below.
Directions:
1. Divide the grape halves among the pop molds. Pour in the grape juice and insert the sticks. Freeze for at least 6 hours.
2. Remove from the freezer, let stand at room temperature for 5 minutes before removing the pops from the molds.
*For homemade grape juice: Wash four cups of white grapes (about 6 pounds) and discard any that aren't firm. In batches, with a potato masher, mash the grapes so that all of them are popped. Put them in a large pot and add 2 cups of water. Bring to a boil and cook over medium heat for 10 minutes, stirring and smashing the grapes occasionally. Remove from the heat and pour through a fine-mesh sieve or a colander lined with several layers of rinsed and squeezed cheesecloth. Add 1/2 cup sugar and stir until dissolved. Chill in refrigerator for at least 10 minutes before using the juice for popsicles.
Tuesday, May 17, 2011
I’m definitely one of those people that loves ranch dressing. It’s my number one salad dressing choice and I dip everything in it. Fries, pizza, veggies, you name it. Ever since I made homemade dressing for my Spring Dinner Party, I’ve been wanting to try other kinds. Buttermilk Ranch Dressing was a great choice. I don’t mind the bottled stuff, but I wanted to see how much fresher it could taste without all those ingredients I can’t pronounce. Plus it’s a great way to start using the herbs I just planted!
So, how’s it taste?
I was pleasantly surprised how much I liked this dressing. The ingredients are so simple I was worried it would taste like mayonnaise and nothing else. Everything blends so beautifully that you can’t identify just one ingredient and I love the specks of herbs and pepper. It doesn’t quite taste like it’s bottled counterpart, so I almost hesitate to call it ranch. It’s more like a buttermilk herb dressing. I’ve seen a few versions with dill, thyme, and Worcestershire added, so I may experiment with those flavors in the future. I used it recently in my Three Bean and Cheese Salad and wow was it outstanding! It’s definitely got a bright, fresh flavor compared to store-bought. Taste the herbs and seasonings as you go and add more to suit your liking. It should last in the refrigerator at least two weeks.
Buttermilk Ranch Dressing
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp. olive oil
1 tbsp. lemon juice
1 cup buttermilk
1 small bunch of chives
1 small bunch of parsley
1 clove garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Directions:
1. Combine all of the ingredients in a food processor and blend for 10 seconds. Adjust seasonings as necessary. Store in the refrigerator in an airtight container.
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