Ina Garten Creamy Mustard Vinaigrette Recipe…my new favorite salad dressing.
Wouldn’t it be kinda cool to be famous enough that when someone refers to you by first name that everyone automatically knows who they’re talking about? Ina…Julia…Giada…Emeril.
Even cooler is the fact that the world of blogging has brought us normal people celebrities. We may not identify them by first name, but who doesn’t know everyone’s hometown hero Pioneer Woman. I started my food blog in May. My Facebook posts were commonly scrumptous teaser titles of what I was preparing for dinner. Kind of a “here kitty kitty” to all of my friends. Finally someone suggested that I start a blog. What? I had never read a blog, didn’t know anything about them. Well, it didn’t take me long to get hooked. The most pleasant surprise in my new world of blogging is finding so many interesting people who open up their kitchens and their lives to us with similar interests – everyday cooking and life.
Thanks to blogging, I’d much rather read and cook along with Noble Pig and her mom as they make sauerkraut and pierogi’s. I always look forward to an email notification of a new post from Karen in Wichita; great recipe ideas and beautiful pictures. I don’t even know how I found Karen and Cathy, I guess just poking around on different blogs to see what other people were doing. And see, I’m calling them by first name, have never met them, but feel like I know them better than a few of my neighbors. I find this much more enjoyable and personal than cooking along with Giada in her perfect kitchen with a view of the perfect beach, with her perfect husband and her perfect friends. Don’t get me wrong, I love Ina, a huge fan, I Tivo and watch Giada and have saved many of her recipes. But now a days I’m much more likely to test a pizza recipe that Vickie in Montana posted rather than something I’ve recently seen on television or read in a magazine. Much more personal, much more fun and easier to relate to.
Was I just on a soapbox? Ok, back to Ina’s delicious dressing.
I hardly ever buy bottled dressings anymore. Years ago, I discovered that one can lead a perfectly normal life without a bottle of Wishbone in the refrigerator. Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.
One of my favorites is this creamy vinaigrette that I watched Ina make one day. I love this dressing. Her recipe states that if you’re afraid of the raw egg, just omit. I guess I’m not afraid of the raw egg. I mean, should I be? I always use very fresh organic eggs, purchased at Whole Foods. I just don’t think the recipe would be as creamy good without it.
Here’s Ina’s Recipe:
- 3 Tbs Champagne vinegar
- ½ tsp Dijon mustard
- ½ tsp minced fresh garlic
- 1 extra-large egg yolk*, at room temperature
- ¾ tsp kosher salt
- ½ tsp sugar
- ¼ tsp freshly ground black pepper
- ½ cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
I served this along side Cincinnati Chili. Cincinnati Chili is about the oddest concoction I’ve ever seen. So odd, that I decided I better give it a try. I have to admit, it’s pretty darn good, in a VERY odd sort of way.
When Googling Cincinnati Chili there were many Cincinnati Chili recipes, lots of ideas, lots of similarities…but one common rule:
Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way.
- Two-Way Chili: Chili served on spaghetti
- Three-Way Chili: Additionally topped with shredded Cheddar cheese
- Four-Way Chili: Additionally topped with chopped onions
- Five-Way Chili: Additionally topped with kidney beans
I don’t have any kidney beans on hand, so we’re ordering up four-way today.
Adapted from Taste of Home
3 lbs ground beef
1-1/2 cups chopped onions
1-1/2 tsp minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 square (1 ounce) unsweetened chocolate, coarsely chopped
1-1/2 tsp ground cinnamon
1-1/2 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper
1/8 tsp ground cloves
Hot cooked spaghetti
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
3. Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Yield: 10 servings.