We decided
that we needed to eat the PPI roasted duck quarters in the fridge and because
the weather is warming, we would eat outside for the first time this year.
So after a
ride to Rio Bravo on the tandem at around 6:00, Suzette fetched the organic
greens and I fetched the duck quarters and Suzette assembled the salad, while
I made a dressing
Shallot Dijonnaise
Dressing Recipe
I added to a
mixing bowl a bit less than ¼ cup of white wine vinegar, 2 cloves of mash garlic,
1 tsp. of Grey Poupon Dijon Mustard.
Then I start adding slowly while stirring the mixture with a whisk, about
1 cup of mixed olive oil and grape seed oil, a dash of herbs de Provence and
salt and pepper. Then I minced a large
shallot and some sundried tomatoes and put them into the dressing and let it sit for five to ten minutes to mix the flavors.
I do not use
specific measurements for dressings because I determine the balance of ingredients
by taste but 3-4 parts oil to 1 part vinegar is a good ratio. I try to get the mixture to the point that it
does not have a sharply bitter vinegar aftertaste when I taste the dressing. Sometimes it helps to let the dressing sit for
a minute to blend the flavors and then I re-taste it to see if the vinegar has
begun to dominate again. When the
vinegar taste is just slightly discernible, but not bitter, the dressing is in
balance for me.
Suzette
sliced Roma tomatoes, and chopped a large Mexican green onion and heated the
duck in the microwave and then sliced each quarter and assembled them on the
salads. Then I returned to the Kitchen and
fetched and sliced of Manchego cheese and cut the slices into bite sized
pieces and sprinkled them onto the salad.
We then added a few croutons and I dressed the salads and we were ready
to eat.
Suzette set
the patio table and I fetched and opened a bottle of 2007 Cellier du Rhone
Cotes du Rhône red from the basement and we took our salads and glasses of wine
to the patio for a lovely dinner
Bon Appétit
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