Mint & Almond Pesto

From StoneSoup.

Serve this pesto pretty much any where you’d serve regular pesto. Dollop on soups or salads. Use as a sauce for pan fried fish, chicken breasts or even steak. My personal favourite is to team it with lamb… Either lamb cutlets cooked until still rosy pink or slow roast lamb shoulder literally melting off the bone. It’s also great to liven up some steamed green beans or peas.

Enough for about 1 cup 
large bunch mint, leaves picked 
1 small clove garlic 
3 handfuls almonds 
1/2 cup extra virgin olive oil 
2 tablespoons lemon juice

1. Whizz mint, garlic and almonds in a food processor until finely chopped.

2. Add oil and a little lemon juice and mix. Taste and season with salt, pepper and extra lemon if needed.

VARIATIONS 
summery – replace mint with basil. You can replace the almonds with pine nuts but I’m also a fan of cashews because they’re delicious and much more affordable.

nut-free – replace almonds with half soft breadcrumbs and half finely grated parmesan.

other herbs - flat leaf parsley, carrot tops, coriander (cilantro) are all possibilities. I’m also a fan of a little bit or sage or oregano combined with parsley.

garlic-free – sometimes I can’t be bothered with garlic and it’s still lovely but I do find it needs more salt and lemon to make up for that garlicky sharpness.

no food processor – just finely chop everything and stir together for a more rustic chunky pesto.

Aioli (Provençal Garlic Mayonnaise)

From New York Times.

By MARTHA ROSE SHULMAN

Aioli is the quintessential Provençal condiment, a very pungent garlic mayonnaise that in its home country contains more garlic than the version below – which is already pretty garlicky. It’s easy enough to make, and wonderful with all sorts of vegetables, like greens, steamed artichokes and asparagus. All it requires of the eater is a taste for raw garlic.

On Fridays there is a meatless tradition in Provence called aioli monstre, or huge aioli: a feast of boiled vegetables and salt cod accompanied by copious amounts of aioli. In the fall, the end of the harvest might be celebrated with such a feast, and at one of my favorite Provençal restaurants, Le Paradou, near Arles, that’s what you go there to eat on Fridays. Aioli is also traditional on Christmas Eve, in the ritual meal known as the gros souper.  In Catalonia, garlic mayonnaise, which is traditionally made without the egg but in modern times has evolved into something more like this version, is traditionally eaten as an accompaniment to grilled spring onions and snails at a feast called the cargolada. It’s also an indispensable accompaniment to paella.

But aioli requires no feast. This week I had some left over from a dinner party, so I stirred it into a mixture of steamed cod and fava beans, with delicious results. I spread it on sandwiches, and I used it for a wonderful chickpea and green bean salad.

Aioli (Provençal Garlic Mayonnaise)

I find that it is easy and just as quick to make aioli in a mortar and pestle or in a bowl with a whisk as it is to use a food processor. I prefer the tight mayonnaise I get this way. No matter which tool you use, always mash the garlic in a mortar and pestle first so that you have a paste and not little bits of garlic suspended in mayonnaise.

2 to 4 large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed

Salt to taste (about 1/2 teaspoon)

2 free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)

1/2 cup grapeseed oil

1/2 cup extra virgin olive oil

1. Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.

2. Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly):

Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it’s easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it’s easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.

Using a food processor:

Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.

Rouille

This variation is served with bouillabaisse and other fish soups. I like it with just about anything that aioli is good with.

To the above recipe add:

2 generous pinches saffron

1/4 teaspoon ground cayenne, or 1 dried hot red pepper, seeded

1/2 teaspoon tomato paste (optional)

When you have mashed the garlic, add the saffron and the cayenne or hot pepper and mash together. Proceed with making the mayonnaise as directed.

Yield: 1 1/2 cups.

Advance preparation: This will keep for 2 to 3 days in the refrigerator, but the garlic becomes more pungent, so use the smaller amount. You can make the mayonnaise ahead, mashing the garlic to stir in shortly before serving.

Nutritional information per tablespoon: 85 calories; 9 grams fat; 1 gram saturated fat; 4 grams polyunsaturated fat; 4 grams monounsaturated fat; 15 milligrams cholesterol; 9 grams carbohydrates; 9 grams dietary fiber; 49 milligrams sodium (does not include salt to taste); 0 grams protein.

  Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Ginger Vinaigrette

I don't eat a lot of salads so I shouldn't buy any bottled dressing as I end up throwing it away as it usually sits in our fridge for months. I don't know how this vinaigrette from David Tanis tastes though, but I'm intrigued as I've never had ginger vinaigrette before. It's worth a try the next time I feel the urge to have salad. Maybe this coming summer?

1 shallot,finely diced
1 garlic clove, smashed to a paste with a little salt
1 tablespoon white wine vinegar or rice vinegar
Salt and pepper
2 teaspoons finely diced or grated peeled ginger
1 tablespoon Dijon mustard
1/4 cup grapeseed or other mild vegetable oil
1 teaspoon toasted sesame oil
Juice of 1/2 lime

Combine the shallot and garlic in a small bowl with the vinegar. Add a little salt and pepper and let sit for about 5 minutes, then whisk in all the remaining ingredients. Makes about 1/2 cup.

Asian Vinaigrette

I love it with salad greens with a little dill and some canned corn.

Mix all ingredients and whisk until peanut butter has dissolved.  May also use food processor:
 
1/2 c sesame oil
1/2 c soy sauce
1/2 c rice wine vinegar
1/4 c honey
2 T peanut butter
2 T brown sugar
1/4 c toasted sesame seeds (optional)

Lemon-Shallot Vinaigrette

2 medium shallots or 1 large, minced
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Whisk all ingredients, except olive oil in a small bowl or 2-cup liquid measuring cup. Slowly whisk in oil, first in droplets then in a steady stream, to make a thick vinaigrette.

Salad Dressing - Master Recipe

1 cup extra virgin olive oil
1/2 cup of any vinegar, lemon or lime juice
1/2 cup honey, maple syrup or jelly
1 heaping tablespoon Dijon mustard
1 heaping tablespoon fresh herb or spice (optional)
a sprinkle or two of sea salt and freshly ground pepper

Pour everything into a Mason jar and shake vigorously until combined. This will stay fresh in the refrigerator for several weeks. Makes about 2 cups.

Salad Dressings

Here are salad dressings that I plan to try soon from Michael Smith.

If a vegetable's best friend is a salad, then a salad's best friend is a tasty dressing! Easy to add, healthy flavour. Simple. Start with one part vinegar, or anything sour like lemons or limes. Then add three parts of everything else - oils, cheese, honey, miso paste or whatever. Somehow the tastes and flavours always seem to balance!

These recipes fill a standard Mason jar so you'll have plenty of leftovers. Make them once and enjoy many different salads! The leftovers should be refrigerated. If them firm up just spoon into a salad bowl and whisk until they soften. You can also cut the recipes in half or even double them and give some away.

Lemon Parmesan Dressing

A cupful of extra virgin olive oil
The juice and zest of 2 lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
Half a cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and peppr

Makes about 2 cupfuls.

Feel free to try: If you have some leftover bacon fat, add a spoonful for intense - but naughty - bacon flavour; it's an old short-order cook's trick!

Honey Lime Dressing

The juice and zest of 4 limes
A few heaping spoonfuls of honey
A spoonful of mustard
A cupful of olive oil
A sprinkle or two of salt and pepper

Feel free to try: For another citrus flavour, replace the 4 limes with 2 lemons. Try tossing some mandarin orange segments or shredded coconut into the salad too. A handful of chopped mint adds a nice touch.

Spicy Asian Dressing

This brightly flavoured dressing doesn't include any oil and is most often used for flavouring vegetables, not greens. For a spicy treat, toss some with bean sprouts, sliced cucumbers and sliced red onions. I also love it as a quick marinade for grilling fish.

A cup or so of rice wine vinegar
2 heaping spoonfuls of Thai chili garlic sauce
2 heaping spoonfuls of sugar
A sprinkle or two of salt

Feel free to try: You can replace some or all of the vinegar with lime juice. For more Asian flavour, add a touch of toasted sesame oil.

Vanilla Vinaigrette

It may seem odd to flavour a vinaigrette with vanilla, but once you try it you'll know why it works so well. Vanilla mellows the sharpness of vinegar with a clean, crisp edge that's very refreshing. It's a great way to dress up simple mixed greens.

A cupful of extra virgin olive oil
Half a cup or so of white wine vinegar
2 spoonfuls of honey
A spoonful or two of pure vanilla extract
A spoonful of Dijon mustard
A sprinkel or two of salt and pepper

Lemon-Soy Dressing

I'm not into salads, but if ever I have to prepare salad, this dressing from The Garden-Fresh Vegetable Cookbook looks easy enough to make. And best of all, I have all the ingredients available all the time.

If you were to peek into my refrigerator at any point in the year, this is the salad dressing you would be most likely to find. It is a pleasing blend of flavors, is low in fat, keeps forever, and is very, very good.

1/2 cup soy sauce
1/4 cup water
1/4 cup dark sesame oil
6 tablespoons fresh lemon juice (about 2 lemons)
4 garlic cloves, minced

Combine all the ingredients in a glass jar and shake well.
Serve at once or store in an airtight container for several months in the refrigerator. Stir or shake well before using.

Makes 1 cup.