There’s going to be a celebration today, and although we’ll have the big game on, we’ll also have our big game on. In addition to the Super Bowl, today we’re celebrating the 80th birthday of Chef Ira, my hero and my dad. In honor of Chef Ira, we’re looking forward to both the football and the “food-ball” games!
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I’ve written before on this blog about the cooking skill of our beloved friend, neighbor, and honorary aunt, Connie. This morning, Connie and I talk while she stands stirring her legendary bechamel, later to be poured over pans of roasted mushrooms and steamed green beans, and then sprinkled heavily with flash-fried shallots — dusted thoroughly with salt and white pepper — for a spectacular, real-food-reimagining of a vintage-1950s, American, green bean/cream-of-mushroom-soup casserole.
Since this meal will be served buffet-style, Connie has decided to dispense with the standard tossed salad requiring two hands to serve, and to prepare instead a dipping salad. Her dipping salad consists simply of fresh hearts (the short, firm inside leaves) of Romaine lettuce standing at attention, like ladyfingers, around a bowl of a classic French dressing. Have a look see here. Connie wastes nothing. “It would be like throwing away flavor.”
Weeks ago, Connie swirled an almost-empty jar of dijon mustard with vinegar for use later in a salad dressing or marinade. This past week she poured 1/2 cup vinegar, 1 cup olive oil, the rinsings from the aforementioned dijon mustard jar, and herbs (start with thyme, oregano and basil) and spices (start with ground black pepper), into an almost empty mayonnaise jar for a simple, elegant, and deeply flavorful salad dressing that can be used as is or as a base for a range of variations.
For a Russian-style dressing, Connie adds a tablespoon of tomato paste. For a Caesar-inspired salad, she adds a teaspoon of anchovy paste, or more to taste. “You could also use fish sauce,” she says. “Or tabasco sauce.” I would like to try a couple tablespoons of Greek yogurt and a half-teaspoon of honey sometime. That might taste good spooned over some Belgian endive and grated carrots. Of course it’s also great plain. Just keep it nice and cold until right before serving time.
Check out the photos on my facebook page at Roxanne Breines Sukol, and enjoy the day!
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