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Dressed to Kill - Balsamic Vinaigrette

>> 8/15/10

I find that a quicker link between my children and salad foods is the dressing.   For beginner palates, something sweet boosts their appetite - dark brown sugar is my flavor savor.  I emulsify the dressing because my kids don't want to see a mess of ingredients.  Emulsifying, is the binding of the acid (balsamic vinegar) with oil.  To do so, you need an emulsifying agent which is usually dijon mustard or egg yolks, and then you incorporate the oil in a slow steady stream while mixing at a rapid pace.  I'm lazy, I like to use an immersion stick for blending.  Also, 3:1 ratio oil:vinegar.

Balsamic Vinaigrette
1/4 c. balsamic vinegar
2 t dark brown sugar
1 t minced garlic
1 T minced shallot

Blend ingredients.  In a slow steady stream mix in 3/4 c olive oil.

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Santa Monica Farmers Market

Crunch Time

Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
We are big on quick food prep - Chop Therapy - to make real food into fast food and we use what we term flavor savors that give a flavor punch to foods instead of using preservatives or processed ingredients.
We love getting the whole family involved in the food preparation effort. We also use some momgenutity for presenting real food in our homes so it stands a chance against the marketing assault of the Happy Meal.
Please share your ideas and share our posts with anyone you know who might want more real food in their meals.

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