As all of you regular readers know, I have been promising a cookbook. A cookbook of all your favorite recipes from a quaint little coffee shop that went by the name of Morton Street Coffee. Well……….I have changed my mind! Now, before you go and work yourself into a tizzy, I have more news. I am going to give you the recipes for FREE right here on this little ole’ blog. And what better day to start the process than Super Bowl Sunday? A cookbook may be in my future but for right now that is on the sidelines.
One of the recipes that people have been BEGGING for is the house dressing we served on our salads. Since the first time I made this dressing, there has been a bottle of it in our refrigerator.
This is the star of the show. Do not use another vinegar that you have hanging out in the cupboard–because you will be disappointed that it does not taste the same as you have been remembering. Now, when you are at the store perusing the vinegar selection, make sure you get the rice vinegar with the green label. DO NOT buy the seasoned variety. Another plus to using rice vinegar is that it is naturally gluten free.
You are going to put the rice vinegar, oil, sugar, kosher salt & coarse ground black pepper into a saucepan on the stove on medium heat. You want to whisk it to dissolve the sugar every once in a while as it is coming to a boil.
You want it to come to a nice rolling boil. But watch it like a hawk–this happens in an instant it seems–you do not want it to boil over as it is a sticky mess to clean up. That is it! Move it somewhere to cool off. When it has cooled off, you are going to add some poppy seeds. Now, wasn’t that easy? You will never buy bottled dressing again. Take care of yourself. Make your own food so you know what is in it and can control what you are putting into your body. It is also much cheaper that buying it already made at the store.
Ta Da! All bottled up and ready to go.
(A printable recipe will follow at the bottom of the post)
I hope that all of you are healthy and are enjoying the winter. I for one have had ENOUGH of it. There is nothing for us to do about it though but finish slogging on through it until the end. March 20, the first day of SPRING, is now 46 days away. It seems so far away but this too shall pass. Thank Goodness!
Asian Poppyseed Vinaigrette
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup rice vinegar (use the natural NOT the seasoned)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper (where I buy mine, it is called Butcher pepper)
- 1 teaspoon poppy seeds
I have made this with different oils such as Olive oil or Grapeseed oil. You may also use agave nectar or honey in place of the sugar but cut the amount to 1/4 cup. If replacing the sugar with one of these, the vinaigrette will be a little bit of a thinner consistency. Enjoy!
|Put all the ingredients except the poppy seeds into a saucepan.|
|Bring to a rolling boil over medium heat.|
|Let cool. Add poppy seeds and put in a bottle or container. Store in the refrigerator and shake before using.|