original recipe
1/3 C olive oil
1 TBSP red wine vinegar
1 TBSP Dijon mustard (I used a rounded tablespoon)
1 TBSP honey
salt and pepper to taste
Mix it all up and let it blend. Variations: use lemon instead of vinegar and possibly add grated onion or shallot.
Monday, July 18, 2011
Saturday, July 16, 2011
Christina's German Pancakes
from lots of places--everyone seems to have the same recipe!
6 eggs
1 c milk
1 c flour
1/2 t salt
1/2 c butter
Pre-heat oven to 425
Put all the ingredients except for the butter in a blender, and blend for 8-10 seconds. There will be flour etc. sticking to the side that didn't get incorporated, but just ignore it, and let the batter rest while the oven heats.
When oven is ready, slice butter into pads and place evenly around the bottom of a 9x13 non stick pan. Place pan in the oven.
When the butter is just melted, pour the batter in the pan, shut the oven, and set the timer for 25 minutes.
I like to crack the oven for the last minute of baking, so the pancakes don't collapse so easily when I take them out.
Squeeze with fresh lemon right out of the oven and sprinkle with powdered sugar. We like to serve ours with bananas, whipped cream, and syrup as well.
6 eggs
1 c milk
1 c flour
1/2 t salt
1/2 c butter
Pre-heat oven to 425
Put all the ingredients except for the butter in a blender, and blend for 8-10 seconds. There will be flour etc. sticking to the side that didn't get incorporated, but just ignore it, and let the batter rest while the oven heats.
When oven is ready, slice butter into pads and place evenly around the bottom of a 9x13 non stick pan. Place pan in the oven.
When the butter is just melted, pour the batter in the pan, shut the oven, and set the timer for 25 minutes.
I like to crack the oven for the last minute of baking, so the pancakes don't collapse so easily when I take them out.
Squeeze with fresh lemon right out of the oven and sprinkle with powdered sugar. We like to serve ours with bananas, whipped cream, and syrup as well.
Sunday, July 10, 2011
Christina's Rhubarb Crisp
from marthastewart.com
Preheat oven to 350 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 45 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm with vanilla ice cream.
- 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins or baking dish
- 1 cup plus 1 1/2 tablespoons all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats
- 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
- 1 teaspoon grated orange zest
- Juice of 1 orange
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Preheat oven to 350 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 45 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm with vanilla ice cream.
Tuesday, July 5, 2011
Christina's Onion Soup Mix
from $5 Dinners
1 TBSP beef bouillon granules
3 TBSP dried onion flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Makes equivalent of one packet... but without the yucky fillers!
1 TBSP beef bouillon granules
3 TBSP dried onion flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Makes equivalent of one packet... but without the yucky fillers!