I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people’s kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
We begin the week with a tasty cooking club assignment for something herbalicious from Curtis stone and I picked his version of Italian burgers, adapted of course incorporating a few more herbs than called for and a bit of cheese. My porch rail herb boxes are filled with herbs and I chose to add a bit of fresh oregano and basil to Curtis’ recipe (link below for complete recipe) and I tossed in a bit of feta cheese, next time I’ll add shredded provolone.
Curtis’ Green Goddess Dressing adapted and made in an immersion blender.
1 anchovy filet
1 garlic clove, peeled
2 bunches baby watercress, leaves only or fresh baby spinach
*optional fresh basil leaves
1/2 cup flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 large egg yolk
Juice of 1 lemon (or more)
1 1/4 cups canola or grapeseed oil
Salt and freshly ground black pepper
Use an immersion blender if you have one. Blend the anchovy, garlic, watercress, herbs, and 3/4 cup of grapeseed oil until smooth.
Add the egg yolk with the lemon juice for 1 minute. With the engine running, slowly drizzle in the remaining 1/2 cup of grapeseed oil in a thin stream until emulsified blend until smooth and emulsified. Add the peeled avocado, blend season the dressing to taste with salt and pepper and, if necessary, more lemon juice.
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