Dressings

Vinaigrette Dressing

This versatile dressing is suitable for almost any salad

3 tbsp wine vinegar

1 tbsp Dijon mustard

2/3 cup extra virgin olive oil

salt and freshly ground black pepper

1.

Whisk the vinegar and mustard in a medium bowl.

2.

Using a balloon whisk, gradually whisk in the oil to make

a thick, smooth vinaigrette. Season with salt and pepper.

Thousand Island Dressing

There is no need to limit this

dressing to salads—it goes

particularly well with seafood

2/3 cup mayonnaise

1/3 cup finely chopped red bell pepper

1 shallot, finely chopped

3 tbsp finely chopped sweet pickles

2 tbsp ketchup

1 tbsp finely chopped parsley

1 tsp Worcestershire sauce

few drops of hot red pepper sauce

●

Prepare ahead The dressing

can be made 2 days in advance,

                                                                 covered and refrigerated.

 1 .

Combine the mayonnaise, bell pepper, shallot, pickles, ketchup,

parsley, and Worcestershire sauce in a bowl, and mix well. Season with the

hot pepper sauce.

2 .

Cover and refrigerate until serving.

●

Good with shrimp cocktails or salads containing shrimp, crabmeat, or avocado.

Yogurt Dressing

If made with fat-free yogurt, this is a healthy alternative 

to mayonnaise

3/4 cup plain low-fat yogurt

1 tbsp finely chopped parsley

1 tbsp finely chopped dill

1 tbsp finely chopped preserved stem ginger

1 tsp preserved ginger syrup, from the jar

zest and juice of 1 small lemon

salt and freshly ground black pepper

●

Prepare ahead The dressing

can be covered and refrigerated for

up to 4 days.

1.

Mix the yogurt, parsley, dill,ginger, ginger syrup, lemon zest,

and juice in a small bowl. Season with salt and pepper.

2

Cover with plastic wrap and refrigerate until ready to serve.

●

Good with falafel or grilled meat, such as lamb.

Blue Cheese Dressing

                                                  

Drizzle this creamy, tangy dressing over your favorite greens

makes about 1 cup

prep 10 mins

3/4 cup plus 2 tbsp sour cream

4oz (100g) Roquefort cheese,

crumbled

1 garlic clove, crushed

2 tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp finely snipped chives

salt and freshly ground black pepper

●

Prepare ahead The dressing can be made well ahead of time and

refrigerated until ready to use.

1.

Place the sour cream, cheese, garlic, vinegar, and

mustard with 3 tbsp of water in a food processor, and blend until

smooth. Transfer to a bowl, and stir in the chives. Season with 

salt and pepper.

2.

Pour into a serving bowl, cover, and refrigerate until 

ready to serve.

●

Good with green salads, or as

Tandoori Chicken

As tender and flavorful as the classic restaurant dish, this at-home recipe has a more natural color

makes 4 servings-prep 10–15 mins, plus at least 3 hrs marinating

• cook 25–35 mins

For the tandoori marinade

1 onion, coarsely chopped

2 large garlic cloves, crushed and peeled

one 1/2in (13mm) piece fresh ginger,

peeled and coarsely chopped

3 tbsp fresh lemon juice

1tsp chili powder, to taste

1 tsp garam masala

1/4 tsp salt

pinch of ground turmeric

pinch of hot paprika

pinch of saffron threads

4 chicken legs, skin removed

vegetable oil, for the broiler rack

4 tbsp butter, melted

1 red onion, thinly sliced, to serve

lemon wedges, to serv

●

Prepare ahead The chicken can

be marinated in the refrigerator for up

to 24 hours

1.

To make the marinade, puree the onion, garlic, and ginger in a blender 

or food processor. Add the lemon juice, chili powder, garam masala, 

salt, turmeric, paprika,and saffron and process to combine.

2.

Pierce the chicken legs all over with a fork. Place them in a

nonmetallic bowl. Add the marinade and mix well. Cover with plastic wrap.

Refrigerate for at least 3 hours, occasionally turning the pieces.

3

Preheat the oven to 425°F(220°C). Line a roasting pan with

aluminum foil. Place a broiler rack over the pan and oil the rack. Remove

the chicken from the marinade, and arrange on the rack. Brush with half

of the melted butter.

4

Roast for about 25 minutes,or until the chicken is cooked

through and the juices run clear when pierced with the tip of a knife.

5

Remove the pan from the oven. Preheat the broiler. Pour

off the juices that have accumulated in the pan. Brush the chicken with

more butter. Broil the chicken, still on the rack and pan, about 8in (20cm)

from the source of heat for about 5 minutes, until the edges of the

chicken are lightly charred. Serve hot,with the onions and lemon wedges.

Potato Skins with Cheddar and Bacon

                                     Presented this way, these baked potatoes are a real treat

makes 4 servings-prep 50 mins • cook 25 mins

4 medium baking potatoes, scrubbed

7oz (200g) bacon, rind removed,

cut into sticks

2 shallots, finely chopped

scant 1/2 cup whole milk

2 tbsp butter

3/4 cup shredded Cheddar cheese

2 tbsp chopped parsley

salt and freshly ground black pepper

1.

Preheat the oven to 400°F(200°C). Prick the potato skins

all over with a fork. Bake in the oven for about 45–50 minutes, until

tender. Reduce the oven temperature to 350°F (180°C).

2.

meanwhile, cook the bacon in a frying pan over medium-high

heat about 4 minutes until golden. Add the shallots and cook until they

soften, about 1 minute more.

3.

slice off the top third of each potato, horizontally. Using a

spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out

skins and place in a lightly oiled baking dish.

4.

mash the potato with a potato masher. Add the milk and

butter, and beat until smooth. Stir in the Cheddar and bacon mixture

along with the parsley. Season with salt and pepper.

5.

spoon the mixture back into the potato skins and bake for

20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley sprinkled on top, if desired.

Baked Ricotta with Roasted Tomatoes

                    This dish is all about balance. Match the mild ricotta with  full-flavored olive oil,

                            ripe tomatoes,  and sharp black pepper

makes 4 appetizer servings

prep 15 mins • cook 25 mins

1 large red pepper

2 tbsp extra virgin olive oil, plus

more for the pan and for drizzling

7 ripe cherry tomatoes, cut in half

salt and freshly ground black pepper

8oz (220g) fresh ricotta cheese,

drained to remove excess whey

2 tbsp freshly grated Parmesan

Cheese

●

Prepare ahead The dish is best served hot, but it can also be baked

up to 4 hours in advance and served at room temperature.

1.

Position a broiler rack 6in (15cm) from the source of heat

and preheat the broiler. Place the red pepper on the rack and broil, turning

occasionally, about 10 minutes, until the skin is charred and blistered.

Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the

pepper into thin strips.

2.

Preheat the oven to 425°F(220°C). Lightly oil a small baking

dish. Reserve 2 tomato halves and nplace the remaining tomato halves in

the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt

and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove

the dish from the oven and set aside.

3.

Cut the ricotta cheese in half crosswise. Remove the

tomatoes from the dish. Place the bottom half of the ricotta, cut side

up, in the dish and season lightly with salt and pepper. Arrange the pepper

strips on top, then the tomatoes.Drizzle with olive oil and top with the

remaining ricotta, cut side down.

4.

Sprinkle with the Parmesan and drizzle with a little extra oil.

Return to the oven and bake for 15 minutes until the cheese is hot and

the top is golden.

variation

Substitute sun-dried tomatoes in oil

for the roasted cherry tomatoes and

pimiento del piquillo (preserved

Spanish peppers) for the red peppers

Porcini Mushroom Soup

                    This hearty Italian country soup is full of deep, earthy goodness

makes 6 servings

prep 20 mins, plus soaking 

• cook 1 hr, plus standing

low fat, low GI

freeze, without the bread, for up

to 3 months

1oz (30g) dried porcini mushrooms

1,5 cups boiling water

3 tbsp extra virgin olive oil, plus

more for drizzling

2 onions, finely chopped

2 celery stalks with leaves, finely

chopped

4oz (115g) cremini mushrooms,

sliced

2 garlic cloves, thinly sliced

2 tsp chopped rosemary

1 tsp chopped thyme

3 cups vegetable stock

one 14.5oz (411g) can chopped

tomatoes, drained

salt and freshly ground black pepper

4 cups diced day-old crusty bread

●

Prepare ahead The soup can be made through step 3, then cooled,

covered, and refrigerated for up to 2 days. Reheat, then add the bread.

1.

Combine the dried porcini and boiling water in a small bowl. 

Let stand for 30 minutes. Drain through a fine sieve, reserving the

soaking liquid. Coarsely chop the soaked mushrooms.

2.

Heat the oil in a large saucepan over medium-low

heat.  Add the onions and cook about 5 minutes, until softened. Add the

celery and cook 5 minutes more, until the celery is tender. Stir in the

mushrooms, garlic, rosemary, and thyme and cook until the mushrooms

soften, about 5 minutes more. 

3.

Add the stock, tomatoes, and the soaked mushrooms and their

liquid. Bring to a boil over high heat. Return the heat to medium-low and

simmer for 45 minutes. 

4 .

Stir in the bread. Season with salt and pepper. Remove from

the heat, cover, and let stand for 10 minutes. Stir well so the bread can

break up and thicken the soup. Spoon into deep bowls, drizzle each

serving with olive oil, and serve hot.

● Good with bowls of spiced olives, and crusty bread.

variation

Fresh Porcini Soup

Replace the dried porcini with 4oz

(115g) fresh porcini. Do not soak

them; instead, slice and add them to

the soup along with the cremini

mushrooms. You will need an extra

cup of vegetable stock.

Roast Stuffed Shoulder of Lamb

PORTIONS: 10  PORTION SIZE: 5 OZ (150 G)
 INGREDIENTS 
Stuffing:
4 oz 125 g Onion, fine dice
1 tsp 5 mL Garlic, chopped fine
2 fl oz 60 g Olive oil, vegetable oil, or3 oz 100 g Soft, fresh bread crumbs 
 (about 2 cups)
1/3 cup 80 mL Chopped parsley
1/2 tsp 2 mL Dried rosemary
1/4 tsp 1 mL Black pepper
1/2 tsp 2 mL Salt
1 Egg, beaten

1 Boneless lamb shoulder,
about 4 lb (1.8 kg)
as needed Oil
as needed Salt
as needed Pepper
as needed Dried rosemary

Mirepoix:
4 oz 125 g Onion, chopped
2 oz 60 g Carrot, chopped
2 oz 60 g Celery, chopped
2 oz 60 g Flour
1 qt 1 L Brown beef stock or lamb stock
4 oz 125 g Tomatoes, canned
 to taste Salt
 to taste Pepper

Per serving: Calories, 390; Protein, 31 g; Fat, 25 g (57% cal.); Cholesterol, 120 mg;

Carbohydrates, 11 g; Fiber, 1 g; Sodium, 275 mg.

PROCEDURE

1. Saute the onion and garlic in oil until soft. Remove from heat and cool.

2. Combine onion and garlic with the remaining stuffing ingredients and

mix lightly.

3. Lay the lamb shoulder out flat, fat side down 

 (a) Bone out the shoulder. To remove the blade bone, slide

the knife against the bone to separate it from the meat.

 (b) Spread the boned shoulder with the stuffing.

(c) Roll the shoulder and tie it securely.

4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.

5. Rub the meat with oil, salt, pepper, and rosemary.

6. Place the meat on a rack in a roasting pan. Insert a meat thermometer

into the thickest part of the meat (not into the stuffing).

7. Place in a 325°F (165°C) oven. Roast the meat about 1,5hours

8. Place the mirepoix in the bottom of the roasting pan. Baste the meat

with fat and continue to roast until the thermometer reads 160°F

(71°C). Total cooking time is about 2,5hours.

9. Remove the roast from the pan and let stand in a warm place.

10. Set the roasting pan over high heat to clarify the fat and finish browning

the mirepoix. Drain off about three-fourths of the fat.

11. Add the flour to the pan to make a roux, cooking it until it is brown.

12. Stir in the stock and tomatoes and bring to a boil. Simmer, stirring, until

the gravy is thickened and reduced to about 1,5pt(750 mL).

13. Strain and skim excess fat.

14. Season to taste with salt and pepper.

 15. Slice the roast crosswise, so each slice contains stuffing in the center.

When slicing, be careful to keep the slices from falling apart. Serve each

portion with 2 oz (60 mL) gravy.