This Week -

Mack's Corner

This Week -

This week 1-12-16

"1000 places to go before you die."

I saw a book the other day called "1000 places to go before you die". I guess they want you to go see the Eiffel tower and Niagara Falls. But I was thinking if I had a "get in free" card and one of those Star-Trek teleporters and 10 of my best friends and only one day to do it, where would I take them? What would we do? ..  First we would wake up in sleeping bags on the bank of the Eleven point river. Somebody would be cooking bacon and my friend Jon would be making his world class peach cobbler on the camp fire. We would get a taste and jump in the river. When we came out we would be standing on the roof of Clark Tower. It's windy and there's no rails. Just to wake up .. Then sitting in the Bouchon Bakery in the in The Time Warner building in New York we would have a cup of coffee 2 bites of a Pain au Chocolat .. And walk out on the beach at Destin just to smell the ocean and feel the sand between your toes. From there we would go to the Smithsonian Air Museum and sit in the Blackbird cockpit. For Lunch we would go to Yountville in Napa valley to Bistro Jeanty and eat Escargots in Garlic butter and the best French fries in the world. Time to rest so we go to Monarch Ski lodge to sit on the couch and watch it snow and have somebody rub my shoulders while I take a nap. To start the night off we go to Felix's oyster bar in New Orleans for 2 oysters, just before we land at the front door of The French Laundry. As we sit down the waiter says "There are no menus tonight, Chef Keller would like to cook for you" yea baby! Three hours later we walk in to the top section of Bush Stadium, center field, just in time to see a home run.. landing in the middle of a Pearl Jam concert as the first note of "Better man" begins and 20,000 people sing the whole song from start to finish as loud as they can. As the song ends we land in the hot springs pool at Frontier ranch in Colorado, water temp = 105, outside temp = 20, snow falling, shooting stars making trails across the ski... A cup of the best coffee in the world at Restaurant August in New Orleans and finish the night off sitting under the old bridge by Tom Lee Park listening to the trains go over head and the tugs go down the river and fall asleep in the Romeo & Julet suite in the Peabody Hotel, only to wake up to Champagne and eggs Hussarde At Brennans.....  

God's like that: He loves us to have friends. He talks to us through our friends. He gives us security and peace with our friends. He didn't put us here to be alone. He doesn't even get past the first chapter of the Bible until a friend shows up. What do you share with you friends? How does God speak through you to your friends? Do you take your friends to places where God speaks to you?

Want to go?
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Cooking 220 - 2 pans, 2 burners, 20 minutes:

I did Vinaigrette last week. Here's some othr really great Salad Dressings/sauces/dipping that I really like.

Suuzanne Goin's Green Goddess dressing. From her cookbook "Sunday Suppers at Lucques"

Green Goddess dressing

INGREDIENTS
1 extra-large egg yolk
1 cup grapeseed oil
1 cup flat-leaf parsley leaves
1 cup packed watercress, cleaned, tough stems removed
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 clove garlic, chopped
2 salt-packed anchovies, rinsed, bones removed (I use oil-packed)
Juice of 1 lemon
1 tablespoon plus 1 teaspoon champagne vinegar
Kosher salt and freshly ground black pepper

DIRECTIONS
1. Put the egg yolk in a bowl (preferably stainless steel, but I use glass). Slowly pour 1/4 cup oil into the bowl, drop by drop, whisking all the time. Continue this way as the mixture thickens. Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.

2. Puree the parsley, watercress, tarragon, and chives in a blender with the garlic, anchovies, lemon juice, and remaining 1/2 cup oil.

3. Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise. If the dressing seems too thick, thin it with a little water. Taste for balance and seasoning.

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Real-Deal Aioli
Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Ingredients
SERVINGS: MAKES ABOUT ½ CUP
1 large egg yolk
4 medium garlic cloves, finely grated
½ teaspoon kosher salt
½ cup olive oil

Preparation
Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then ⅛-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.


Do Ahead: Aioli can be made 1 day ahead. Cover and chill

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Broccoli-Quinoa Salad With Buttermilk Dressing

Ingredients
SERVINGS: 4

Buttermilk Dressing:
¾ cup buttermilk
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon unseasoned rice vinegar
Pinch of freshly ground black pepper
1 teaspoon (or more) fine sea salt

Salad:
1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Kosher salt
1 cup white, red, or black quinoa
½ cup coarsely chopped parsley
¼ cup coarsely chopped tarragon
¼ cup coarsely chopped pistachios

Preparation
Buttermilk Dressing:
Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Salad:
Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.

Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.


Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.


Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

Mack

Posted by Mack Oates at 1:22 PM