Primary Color - Food

part of the Primary Color package

This package includes stories and recipes from award-winning writers:

• Cole's Cooking A to Z by Brete Harrison
  One or two stories each week; 700-800 words, including recipes and color photographs.
• The Improvisational Cook by Sally Schneider
  Monthly column includes recipes and color photographs.
• Cookbook Nook by Peter D. Franklin
  Bi-weekly cookbook reviews, 1,000 words.
• Cookbooks from Andrews McMeel Publishing
  Monthly cookbook excerpts, including recipes and color photographs.

NOTE: Please contact Sales for more information / photo samples.

Samples

COLE'S COOKING A TO Z by Brete Harrison

DRESSINGS MAKE THE SALAD

"It's all in the wrist," say the experts. And for salad aficionados, the tossing is almost an art form. But it's the dressing that really makes a well-executed salad stand out.

Dressings fall into two basic categories: vinaigrettes made of oil and vinegar, and creamy dressings, which usually contain some form of mayonnaise. Added to this is the evolving family of hybrids, creative inspirations that are of no special category, but call on vinaigrettes and mayonnaise for their basis.

Vinaigrettes appear light and clear, ideal for greens and colorful salads. They are most appealing when the ingredients show through the dressing, but are also good with salads containing rich components such as beef or duck.

Mayonnaise-based dressings are richer and creamier, as their basic ingredient implies, complementing lean meats, such as fish, chicken and turkey. These dressings are emulsified, being blends of fat and liquid, but unlike butter-based sauces, they are not blended over heat. The ingredients are simply whisked gradually together by hand or in an electric blender or food processor.

A varied repertoire of salad and dressing recipes provides the building blocks for the beginning, main course or splendid end of a meal. Becoming more proficient with them allows your creativity to emerge in ways that will delight you and your guests.

The tossing may be all in the wrist, but the secret to salad success is in the dressing.

SUCCESS TIPS -- Both dressing categories can be varied by changing the kind of vinegar and oil used, and with the addition of chopped or diced fresh herbs and condiments such as mustard, capers and chopped olives.

-- Vinaigrettes are not stable and must be whisked just before using. As eggs are a binding component of mayonnaise-based dressings, they are relatively more stable.

-- Salads can be overwhelmed with too much dressing. Use just enough to lightly coat and flavor salad ingredients, changing the yield by increasing or decreasing proportionately.

-- When using mustard, particularly Dijon, a creamier, more pungent taste can be achieved by increasing its amount as much as a tablespoon.

-- Seasonings are a matter of taste. Start with a lesser amount first, taste, then increase and adjust to achieve your desired flavor.

BASIC VINAIGRETTE

2 tablespoons wine vinegar
1 teaspoon Dijon mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
Pinch pepper
6 tablespoons olive oil or salad oil (or mixture of the two)

1. Mix vinegar, mustard, salt and pepper in a small bowl.

2. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well-combined. If made ahead, beat again to combine thoroughly before adding to salad.

Makes about 1/2 cup.

CREAMY VINAIGRETTE DRESSING

3 tablespoons tarragon wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 cup olive oil
1/3 cup salad oil
1/4 cup crumbled blue cheese

1. Mix vinegar, lemon juice, mustard and salt in a medium bowl.

2. Using a whisk or fork, gradually beat in oils until dressing is slightly thickened and well-combined. Mix in cheese.

Makes about 1 cup.

BUTTERMILK BLUE CHEESE DRESSING

1/2 cup mayonnaise
1 tablespoon chopped parsley
1 green onion, thinly sliced
1/8 teaspoon each dried basil, oregano, rosemary and marjoram
1 small clove garlic, minced or pressed
1/3 cup buttermilk
Salt and pepper
1/4 cup crumbled blue cheese

1. Place mayonnaise in a medium bowl and stir in parsley, green onion, herbs and garlic.

2. Using a whisk, gradually mix in buttermilk, beating until smooth and well-combined. Add salt and pepper to taste.

3. Mix in cheese. Cover and refrigerate 1 to 3 hours to blend flavors. (Dressing will keep in refrigerator up to 1 week.)

Makes about 1 1/4 cups.

(PHOTO CAPTION: To build the ultimate salad, wait until just before serving to toss in the dressing.)

(PHOTO CREDIT: Copyright 2008, LS Media, LLC)

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