Leanne’s Salad Dressing
2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil
put everything into the VM and process until nice and smooth. Taste it and add more of whatever !!
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onion crema from chefsteps.com
This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.
Preheat oven to 400F x
Don’t peel, drizzle with a little olive
Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.
Buzz until very smooth. Depends on the texture you want.
This is such a good technique Terry’s going to try it with other vegetables.
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Shrimp Dipping Sauce
1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce
VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp
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Roasted Sweet Pepper Sauce
Recipe By: Dean James Max
4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream
Peel and roughly cut the peppers into chunky pieces. Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.
Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.
Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.
Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.
Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.
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Gretl’s Harissa
1 cup red pepper flakes
3 tablespoon paprika
3 garlic clove
1 teaspoon ground coriander
3 teaspoon ground caraway
2 tablespoon water
olive oil
In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.
Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.
Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.
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Celery Seed Dressing
2/3 cup sugar
2 teaspoon Lemon Juice
1 teaspoon Dry mustard
1 teaspoon Salt
1/4 teaspoon White pepper
1 small onion
1/3 cup cider vinegar
1 cup oil
1 teaspoon Celery Seed
1. Place the first 6 ingredients and half of the vinegar into a blender.
2. Blend well. With blender still running, slowly add the oil and
3. remaining vinegar. Blend all thouroughly. This will prevent the
4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.
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Apple Vinaigrette
1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 Whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.
Notes: this is terrific with the chicken, apple, bacon salad