I have been reading Julia Childs’ latest book My Life in France. A must read for all you foodies out there. I now am going to get her first book: Mastering the Art of French Cooking.
There was also a movie – but this is not a rom-com. This is great food on a plate from your stove.
Cookery and Bookery are two separate issues. Yet are so entwined. The essentials of the latter make for the performance of the former.
As I move through this season I am already starting to think about the holidays and what a great time we will be having in our kitchen. Things just seem a bit dreary with this weather and all. I want snow?
Today’s recipe, Balsamic Vinaigrette, is for the Rustic bread salad from our menu. It is one of the basic formulas of all vin’s. 3 to 1, oil to vinegar. Then adjust the flavor to suit your style. I like bold italian such as Oregano and Marjoram. Seldom do I create heat within my vin’s; it doesn’t play well with greens.
Balsamic Vinaigrette
1 cup Olive Oil (good not necessarily EV)
1/3 cup imported balsamic vinegar
1 clove chopped garlic
1 Tbls minced onion
Season with S and P. Add oregano, marjoram, basil either chopped fresh or dry.
~AC
