Potato Wrapped Haddock (or Halibut or Cod)

Ohmigosh are these are so good, my husband ate three of them LOL. Make the infused olive oil the night before, and please don't skip it. It really makes the potatoes and fish sing! I was going to make a lemon garlic aioli to go with this, but that would have been a mistake, overpowering the other flavors. Serves 4 (usually).

4 6-oz pieces of haddock, halibut or cod, about 3/4" to 1" thick. Don't buy the frozen packages that don't show the actual pieces as they might be too thin for the required cooking time

1-2 Yukon Gold potatoes, scrubbed

Infused olive oil

Kosher salt

Parchment paper (Do not use cling wrap! the potatoes will stick to it and you'll have a mess on your hands)

Thoroughly dry the pieces of fish with paper towels so the olive oil and potatoes will stick and sprinkle with salt. Very thinly slice the first potato, using a mandoline or very sharp knife. Lay them out on a piece of parchment paper, edges overlapping, like this:

Brush the potato slices with oil and sprinkle with kosher salt. Put the piece of fish on the potatoes

and using the parchment paper to help you, wrap the potatoes around the fish. Press down firmly to get the potatoes to stick to the fish.

Repeat with each piece of fish, slicing the next potato only once you need it. Put them on a plate to chill and set the potatoes, and if you need to do more than one layer, use parchment to separate the layers. Chill for 1 hr but no longer: the salt will draw water out of the potatoes, which will help them to brown, but you don't want them to be sitting in a pool of starchy water, as they would if you leave them longer.

Heat just enough of the oil to cover the bottom of a non-stick skillet, at just over medium heat, until it's hot and rippling. You don't need a ton of oil, and if you use too much, it will splatter like crazy. Season the top of each haddock wrap with salt. Cook the fish a few pieces at a time, so you don't overcrowd the pan, 3-4 minutes per side depending on how thick the fish is, turning carefully with a wide spatula. Use a second spatula to hold the top of the fish in place as you turn it over. Add a couple more TB of oil after the first batch if you need to.

Drain the cooked fish parcels on paper towels and carefully - so they don't fall apart - transfer to plates. Yummy!

Pommes Anna with Infused Oil

Infused oil adds subtle flavor to these brown, crispy, tender potatoes that are better than french fries. I got the idea when making the oil for potato-crusted haddock, and could eat a whole pan of these all by myself. The recipe serves 2, but is easily doubled or even tripled - I'll tell you what to do.

2 russet potatoes, peeled
Infused olive oil
Kosher salt
Optional: freshly ground black pepper, red pepper flakes, or finely minced rosemary

Preheat oven to 425*F
Preheat burner on stove to medium

Brush the bottom and sides of an 8" non-stick oven-proof skillet with the oil. Using a mandoline or very sharp knife, thinly slice the potatoes one at a time (so they don't turn brown before you use them.) Lay the slices in concentric circles in the pan, pressing down each layer firmly, brushing each layer with the oil, and adding salt to every 3rd layer. If you're adding pepper or rosemary, sprinkle them on in the middle layer.

Cook on the stovetop about 5-8 minutes until the bottom layer starts to brown, using the edge of a spatula to peek and then press the potatoes back down into the pan. Pop the pan in the oven and cook for about 20 minutes, until the bottom layer is nicely browned.

Drain off all the oil, and using a dinner plate or flat skillet lid, flip the cake over and slide it back into the pan. Continue to bake another 10 minutes or so until the new bottom starts to brown.  Slide onto a cutting board, cut into pie wedge shapes and serve.

Note: if you're doubling or tripling the recipe, use a 10" or 12" skillet, increase the first oven cooking time to about 25 minutes and the second oven time to about 15 minutes. Don't cook more than 3 potatoes at a time in the same skillet; use two if necessary.

Infused (flavored) Olive Oil

Adds tons of flavor in meats, vegetables, potatoes, & can be used for both sautéing and baking. This is Anne Burrell's recipe and is perfect as is. I'm going to use it for Pommes Anna tonight.

1.5 c EVOO
6 medium garlic cloves, smashed
1 thyme bundle or 3 tsp dried thyme
2 bay leaves
Zest of 1 lemon removed with a vegetable peeler in wide strips (avoid getting any of the pith - white part)
Pinch crushed red pepper flakes
1 TB fennel seeds

Combine everything in a small saucepan and bring to a boil over medium heat. Remove from the heat and let sit at room temperature for at least an hour, preferably 3 hrs. Strain through a fine sieve and store at room temperature in an airtight jar.

Chicken with 40 Cloves of Garlic

Ok, 22 cloves, but that's because I only used one whole chicken instead of two. If you've never had this before, the garlic gets cooked until it's all soft and sweet. This is adapted from Ina Garten's fabulous recipe, but you can't just cut it in half across the board, and you do have to change up the ending to accommodate the nature of potato flour. Serves 4-5

1 3-3.5 lb chicken, room temperature, cut in eighths:
- save the neck, back and wings for stock
- cut the breast halves in half again, just above the halfway mark so they'll cook evenly, and you have 4 pieces of chicken breast instead of only 2

Kosher salt & freshly ground black pepper
20+ cloves garlic, peeled (about 2 heads)
3 TB EVOO
2 TB cognac, divided (a miniature liquor bottle will be enough)
1 c dry white wine (aged in aluminum barrels, not oak)
2 heaping tsp fresh thyme leaves
1 scant TB potato flour
1 TB whole coconut milk

Garlic: you can drop the cloves into a pot of boiling water for 60 seconds, drain and peel off the skins, or you can smash them with the flat of your knife and peel them. If you choose the second method remember you'll need to brown the garlic a little longer to make sure it's cooked all the way through.

Remove and discard all visible fat from chicken pieces. Dry with paper towels and season both sides with salt & pepper. Heat the EVOO in a dutch oven just above medium heat. Brown the chicken in batches, cooking 3-5 minutes on each side, and remove to a plate as they're browned.

Lower the heat to medium-low and cook all the garlic, turning frequently so they cook through and brown. Add the wine and 1 TB cognac, scraping up all the browned bits. Add the chicken back in and sprinkle the thyme leaves over the chicken. Cover and simmer over the lowest heat for 25-30 minutes til all the chicken is cooked through. (If you have quartered the chicken breasts, it'll be closer to 25 minutes.)

Remove the chicken to a plate or platter with high sides and loosely tent with aluminum foil. Put a couple of ladles of the broth into a small bowl and whisk in the potato flour until smooth. Set aside while you add the last TB of cognac and high simmer for several minutes to cook off all the alcohol taste. Then add in the broth/flour and the coconut milk and stir to blend and thicken the sauce. Taste for salt & pepper (you'll probably need both.) Pour the garlic sauce over the chicken and serve.

Note: if you want to double the recipe, using 2 whole chickens, you can use my source, Ina Garten's:
- don't just double all the amounts
- no butter, flour or cream
- be sure to cook the alcohol taste off the 2nd addition of cognac before adding the potato flour and coconut milk!
- you can still cut the breast halves in half again. This seems to be very popular with my guests, since not everyone wants an entire breast half, and they can have both dark and white meat.

Inexpensive Pasture Raised (Free Range) Chicken Stock

Ina Garten has a great recipe for chicken stock, but we can't afford to pay $30-$40 for whole pasture raised chickens and then discard them!! All the vitamins and minerals are cooked out of the meat, and it seems so wasteful to me. Follow these tips and you'll have an excellent quality stock for less than the cost of store bought:

1) Buy whole chickens for your recipes and break them down yourself, saving the neck, wings and backs in a ziploc freezer bag until you have enough for stock, or 

2) Buy a couple of pounds of wings and backs from a trusted butcher. We get them at our local farmer's market for less than $2/lb, or

3) Make a Roasted Broth The collagen is already cooked, so the finished stock won't be gelatinous. What you will have is 'fond', the dark roasty bits at the bottom of the pan and on the carcass/bones, which makes the stock darker and adds a lot of concentrated flavor. Plus, since you've already paid for and eaten the meat, it's practically free, and you won't be paying premium prices for commercially roasted stock. Save all your leftover carcass/bones from your meals, & add them to a ziploc in the freezer until you have the equivalent of 2 chicken carcasses' worth.

I've been stressing using homemade chicken stock mainly because any time you see "natural flavor" in an ingredients list, there's a strong chance it's MSG, and even though the packaging may claim it's "free range" that's no guarantee they still aren't grain- or corn-fed, given antibiotics, or even fed GMOs. Here's my sure-fire variation. Makes about 4-5 quarts*, which I store in the freezer.

2-3 lb pasture raised chicken backs, necks and wings
2 large yellow onions, peeled and quartered
4 medium carrots, peeled and quartered
3 celery stalks, leafy tops included, quartered
15 fresh parsley sprigs, stems included
10 fresh thyme sprigs
15 fresh dill sprigs
1 head garlic, unpeeled & cut in half horizontally, exposing the cloves
1 TB kosher salt
2 tsp whole mixed peppercorns
Cheesecloth

Combine all the ingredients except the salt in a large stock pot that holds 7-8 qts and fill to about 1/2" below the rim with water. The fastest way I know to bring it to a boil is to use an electric kettle to heat the water in 1.5 litre increments; just keep heating kettles of water to boiling and pour them in. Add the salt now - if you put the salt in the pot in cold water, it could pit the bottom of the pot. Bring to a gentle boil, reduce to a gentle simmer so the bubbles are slowly rising to the top, and cook uncovered for 4 hours, stirring occasionally. Do not cook too quickly ~ no fast simmering ~ and do not add more water ~ let it cook down into a rich, concentrated stock.

Use a Chinese strainer to remove the larger pieces of chicken bones and veg to a separate bowl or plastic grocery bag to discard. (My husband picks through them for the carrots and chicken bits for our pets.) Strain the stock through a colander lined with 2 layers of cheesecloth into another stockpot or large bowl. Don't skip the cheesecloth or you'll end up with peppercorns and other bits in your stock. I use a quart measuring cup to scoop and pour the hot stock into plastic quart containers. Leave 1/2" room at the top for expansion. Cover and refrigerate until thoroughly chilled; remove all the surface fat; and refrigerate or freeze. 

*I buy my quart containers from Cassandra's Kitchen. They're perfect for freezing stock, soups, chili, etc. Your final stock quantity will vary according to how many lbs of chicken you use, the size of your stock pot, and how much it cooks down. Lower humidity = it will cook down more.

Rosemary Roasted Chicken Breasts with Pan Gravy

Of course there's a pan gravy. Especially when you have lemon, wine, herbs, and roasted chicken juices all begging to be made use of. That, and I seem to have a compulsion to make gravy or sauce whenever possible. This is a fast, easy weeknight dinner, and the chicken is very moist and tender. Serves 4-6

4 bone-in, skin-on pasture-raised chicken breasts

4 medium cloves garlic, finely minced
3 TB fresh rosemary leaves, roughly chopped
3 TB EVOO
1 lemon, juiced and zested
1/4 c dry white wine (aged in aluminum, not oak, barrels)
1/4 c homemade chicken stock
Kosher salt & freshly ground black pepper

1 rounded TB potato flour

Preheat oven to 375*F

In a Pyrex baking dish just large enough to hold the breasts, combine everything from the garlic to the chicken stock, using a fork to mix well. Rinse, remove any extra fat, and thoroughly pat dry the chicken breasts. Put the chicken breasts in the dish and turn several times to make sure they're well coated. Move any loose chicken skin so it covers as much of the meat as possible. Sprinkle the chicken with salt & pepper.

Put the Pyrex dish on a baking half-sheet and bake in the oven for 35-40 min, basting once or twice with the broth and goodies. Remove from the oven, put the chicken on a plate, loosely tent with aluminum foil, and let the breasts rest for 8-10 minutes.

In a medium saucepan over medium heat, heat 1 TB EVOO and the rounded TB potato flour, cooking and stirring with a whisk for a minute or so until it's thick and bubbling. Slowly add in the contents of the Pyrex dish, about 1/3 at a time, whisking to combine, and cook for 3-5 minutes, until it's the desired thickness. Taste for salt & pepper (it probably won't need much).

Remove and discard the chicken skin (it kept the chicken moist; we don't need the extra fat; and all the flavor is now in the meat and gravy.) Slice the breast across the grain, just as you would a turkey breast, and serve with gravy.

Juicy, Brined Pork Chops

These chops are so juicy, tender and flavorful, I"m going to brine mine every time from now on. It's February and too cold to barbeque outside, but come the Spring, these babies will be on the coals! Adapted from an Anne Burrell recipe. We had them with sage-roasted acorn squash.  Serves 3, double the recipe for 6.

3 thick bone-in, pasture raised pork chops
1.5 TB kosher salt
1 TB raw honey
1 TB fennel seeds
1 TB coriander seeds
1/2 tsp crushed red pepper flakes
1 large or 2 small bay leaves
1/2 yellow onion, diced
1 carrot, diced
1 rib celery, diced
2 medium cloves garlic, smashed

Put the salt and honey in a glass bowl large enough to hold the chops. Add 1/2 c water hot enough to melt the honey and dissolve the sugar, and stir. Add another 3 cups or so of cold water (so that when you put the chops in, they don't start to cook) and the rest of the brine ingredients. Add the pork chops and more cold water if needed to ensure the chops are completely submerged. Cover with plastic wrap and refrigerate for two days (mine were in for three days, didn't hurt them a bit, and probably helped.)

Heat a grill pan or cast iron skillet over medium-high heat. Take out the chops and dry them off with paper towels, wiping off the seeds and veg. Cook the chops about 8 minutes per side for medium, then tent with aluminum foil and let rest 5-10 min.

Note: a lot of moisture will come out of the chops as they cook, so you want your pan hot enough to evaporate the water so the chops don't end up braising instead of grilling or frying. Click on the picture and you'll see just how juicy they are! Delish!

Update: We've barbequed since I wrote this post, and they are so tender and juicy hot from the grill! Also, they do Not dry out in the fridge and make wonderful leftovers. If there are any left. Here they are bbq'd with a side dish of  sauteed apples, onions, cognac and thyme:

Orange Almond Spice Cake #1

Loaded with orange and spices, I think this would make a perfect Easter dessert. The almond flour gives it a marzipan cake taste and texture, which I love. I'm naming this #1 because while it's perfect as is, I'm still experimenting with the recipe and may come up with a variation down the road. You could top this with fresh or frozen/thawed berries, or make a simple glaze, but I'm leaving it plain to try in a bread pudding. Besides, it's good enough to eat just like this! Makes one 8" layer, serves 6-8.

1-1/2 c almond flour, not almond meal (I use jkgourmet brand)
1/4 tsp finely ground kosher salt
1/2 tsp ground mace
1 tsp freshly grated nutmeg
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cinnamon
pinch of ground cloves
1-1/4 tsp aluminum-free baking powder

2 extra large eggs from pasture raised hens, separated
pinch cream of tartar
1/3 c raw honey
1 TB orange zest
about 1/4 c freshly squeezed orange juice
50 ml coconut oil, melted (I know, the measurement is different but it should be on your measuring cup)
1 tsp good quality vanilla extract

Preheat oven to 325*

Using a very light amount of coconut oil, grease an 8" round baking tin, line bottom with parchment paper, and lightly grease the paper.

In a medium bowl, sift all the dry ingredients together. In a measuring cup, pour in the coconut oil and add enough orange juice to make 1/3 c total. In the bowl of a stand mixer, blend all the wet ingredients except the egg whites together, starting slowly and then turn mixer to med-high for another 30 seconds or so. Add in the dry ingredients and do the same, starting slowly and scraping down the sides of the bowl before moving to med-high for 30 seconds.

In a separate bowl, whip the egg whites with the cream of tartar until they form stiff peaks. Fold the egg whites in 1/3 at a time. Batter will the very light and high. Pour into cake tin, put tin on a baking half sheet and bake for 25 minutes, till a toothpick or cake tester comes out clean.

The cake will settle as its cooling. Cool in pan on a rack for 10 minutes, then invert out of tin to another rack to finish cooling. Store the cake uncovered at room temperature.

Pears Baked in Honey and "Cream"

Truly scrumptious! The heavy cream and butter in the classic method is replaced with whole coconut milk, and raw honey takes the place of refined white sugar. I think it tastes equally delicious and is so fast and easy! Great for a quick weeknight dessert or any time you need to satisfy your sweet tooth, at only 120 calories per serving. The recipe is 1 pear for every two people, so just increase the amounts accordingly.

1 Bosc pear, peeled, halved, stem, seed core and bottom bit removed
4 tsp raw honey
4 TB whole coconut milk

Preheat oven to 375*

Prep your pears while the oven is pre-heating.

If you're baking several pears at once, you can use an oven-proof baking dish just large enough to hold all the pears. I like to use crème brûlée dishes because I can serve them right out of the oven. 
Put your dish(es) on a baking half sheet, and put 2 tsp honey and 2 TB coconut milk in each individual dish, or the full quantities if using one dish. Put in the oven for a couple of minutes, just long enough to melt the honey. 

Take out the half sheet and stir the honey/milk mixture with a spoon to combine. Put the pears in the dishes and spoon the sauce over the pears. Keep the dishes on the half sheet as you bake for 10 minutes, baste the pears with the sauce, and bake for another 10 minutes. Remove and let cool enough to handle. Soooo good!

Elegant Veal Birds

Only if it's pasture raised veal, right? I haven''t made this dish in years due to my veal boycott, but remember it as one of my favorites. A real luxury, and elegant enough for a special dinner. The big question now was, would I be able to replicate it using non-bread crumbs and no butter or cream? Would it taste just as good? It's different. There's no substitute for butter. But it's really good, and I'd be proud to serve it to guests (my personal litmus test.) It's very rich-tasting, so I'd recommend a simple green salad to go with it. Serves 4-6
(Sorry the picture is so white, I'm having fits with my camera flash today.)

1.5 lb veal scaloppine, pounded very thin with a mallet between 2 pieces of waxed paper
Kitchen twine

Filling
1/4 lb range fed seasoned, ground pork sausage, room temperature
1/2 c "bread  crumbs" (2 parts almond flour to 1 part golden flax seed meal)
pinch garlic powder
pinch onion powder
pinch dried thyme
1 large egg, beaten
1 TB finely chopped fresh parsley
1 TB finely chopped fresh tarragon (don't omit this!)

Kosher salt & freshly ground black pepper
EVOO
2 TB potato flour, separated
3/4 c homemade chicken stock
1/4 c dry white wine, un-oaked (not aged in oak barrels)
1 TB minced fresh chives
1 TB Dijon mustard
1 TB whole coconut milk

Preheat oven to 325*F

In a medium bowl, combine all the filling ingredients and mix thoroughly with a fork. Lay the scallopine pieces out on sheets of waxed paper or a cutting board. Put 1 level TB of filling in the center of each piece. Roll lengthwise, tucking in the sides as you go. When they're all rolled and filled, cut two 6" pieces of twine for each "bird" and tie them snugly, cutting off the extra string, like this:

Generously season each with salt and pepper. Coat the bottom of a large, oven-proof skillet with EVOO (about 4 TB) and heat over medium heat. When the oil is hot and rippling, brown the birds on all sides, maybe 4 min per side, using tongs to gently turn them. Don't worry if a little filling slips out, the world won't end ~ you'll just have more flavor in your gravy. 

Remove the browned birds to a plate, lower the heat to medium-low and spoon out all but 2 TB of the oil in the pan. Add about 1/3 c of the chicken stock to deglaze the pan, using the edge of a metal spatula to scrape up all the bits. Add 1 TB of the potato flour and whisk to combine. Pour in the rest of the stock and wine, blending with the whisk. It will not be thick; that's good. Put the birds back in the pan, cover and bake for about 30-40 minutes till they are cooked through and tender. 

Note: I had small pieces of veal, so they only took 30 minutes. If yours are bigger, allow a little more time. You don't want the veal to be overcooked, but you do want the pork cooked through!

Remove the birds to a serving dish and put the skillet back on the stove over medium heat. Cut the twine off the birds while the skillet is heating up. Add the mustard, cream and chives, and 6-8 grinds of pepper, whisking to blend.  Taste and correct salt & pepper, but I seriously doubt you'll need more salt. Add in the second TB of potato flour and bring to a high simmer, whisking to thicken. Add a little more flour if you like a thicker sauce. Pour the gravy around the birds and serve.

Salmon Cakes with Creamy Dill Sauce

Oh I am so happy the way these turned out! Very inexpensive wild caught protein, and they'll be great re-heated for lunch tomorrow, too. I made a sauce to go with them, which is really yummy, but then decided to have the cakes with a salad instead. Pictured with the sauce from the next time I made them, at the end of the recipe, easy and goes wonderfully well. Serves 4

EVOO
3 6-1/2 oz cans boneless, skinless salmon, drained
2 scallions, white and light green parts only, thinly sliced (about 1.5+ TB)
3 TB horseradish
2 TB finely minced fresh dill
4-8 dashes Original Tabasco (you can always shake more on the cooked cake)
1/2 medium red bell pepper, finely chopped (brunoise)
2 large eggs, beaten
2-3 tsp Old Bay seasoning (I prefer 2 tsp; my husband likes 3)
1/2 c almond flour (not almond meal) + 1/4 c golden flax seed meal, well combined in a small bowl (these replace bread or cracker crumbs very well)

Sauce
1.5 TB EVOO
3 TB very finely minced shallots (can be omitted)
1.5 TB potato flour
1/3 c dry white wine
1.5 TB finely minced fresh dill, or more to taste
1/3 c chicken or vegetable stock
1/3 c whole coconut milk
Kosher salt & freshly ground black pepper

In a large bowl, combine the salmon, scallions, dill, horseradish, Tabasco, red bell pepper, eggs, and Old Bay. Add 3/4 of the "bread crumbs" and stir to combine. If the mixture is too wet, add the rest of the bread crumbs. Form 8 patties of equal size.

Preheat a large cast iron skillet with 4 TB EVOO, just below medium heat. When the oil is hot and rippling, cook 4 patties at a time, 3 minutes per side (if they're browning too quickly, lower the heat) and drain on 2 layers of paper towels.

For the sauce: saute the shallots in the EVOO over medium heat until translucent. If you're skipping the shallots, just heat the oil and then... Add the potato flour, whisking to combine. The flour will tighten up very quickly. Add the dill, and white wine and chicken stock 1/3 cup at a time, then add the coconut milk. Keep it at a brisk simmer, whisking constantly until the sauce thickens, about 3-5 minutes. You can stop when the sauce is thinner, or cook longer if you like a thicker sauce. Add salt & pepper to taste.

Here they are with the dill sauce:

Moroccan Spice Lamb Chops

This is a very quick, easy entree, and you probably already have all the spices in your cupboard. I started with a spice blend from a Rachael Ray recipe and only made a few teensy changes. This is very spicy, but not really hot. If you want it hotter, use hot smoked paprika instead of sweet. Increase or decrease the amounts proportionately for fewer or more people. Serves 4

8 pasture raised lamb loin chops, 1-1/2" thick
EVOO
2 tsp ground cumin
1-1/2 tsp ground turmeric
3/4 tsp sweet paprika
3/4 tsp ground coriander or coriander seeds (I prefer ground)
3/4 tsp garlic powder
1 tsp kosher salt
1/2 tsp crushed red pepper flakes

Preheat a cast iron grill pan over medium heat. Do not put oil on the pan. In a small bowl, combine all the spices and mix thoroughly. Dry the chops with paper towels and cut off any large chunks of fat. Rub both sides of the chop with EVOO and then coat with the spice mixture, using your fingers to press it in. I do both sides twice because I like a nice thick coating and use up all the spice blend.

For medium chops (still pink in the middle but not red) cook 5-6 minutes on each side. If it looks like the spices are starting to burn, just turn the chop and cook on each non-bone side for the last couple of minutes, one per side.

How to tell if the chop is cooked to medium: palm up, spread out your thumb and fingers on one hand as far as they'll go. Press down on the fleshy part below your thumb with the index finger of your other hand. That's what the chop should feel like: firm, but still able to move the flesh. Now relax your thumb and fingers and press down on the fleshy part. That's what rare feels like.

Remove to a plate, loosely tent with aluminum foil, and let rest for at least 5 minutes. Click on the photo to see how thick the chop is, and adjust your cooking time if yours are thinner.

Bonus picture. My husband had already started eating and I thought you should see the interior color of what I call medium. He was kind enough to stop, so I didn't want to make him wait longer for me to clean up the plate.

Chocolate Cake with Ganache

A grain-free, dairy-free, guilt-free, moist, rich chocolate cake for Paleo and GARD followers? Yes, ma'am (or sir). You can really experiment with this one, too. I cut the original recipe in half since there are only two of us, added more baking soda and powder for lift, half an extra egg for moistness, more cocoa, vanilla and maple syrup/honey, swapped out regular bar chocolate for chips, and used whole coconut milk in the ganache. With, may I add, GREAT results! I'd serve this to anyone with pride. Serves 6-8

1/3 c organic coconut flour
3 TB almond flour - not almond meal, which is coarser (I use jk gourmet)
4 TB c unsweetened organic cocoa powder
1/4 tsp kosher salt, finely ground
1 tsp baking soda
1 tsp  baking powder

5 extra large organic eggs from pasture-raised hens*
2 tsp good quality vanilla extract
3 oz  + 2 tsp pure organic maple syrup  or raw honey (you can add more if you like it sweeter)
1/2 c organic coconut oil, melted

1/2 c (5 squares) GF DF semi-sweet chocolate, finely chopped
1/2 c whole coconut milk
few drops of good quality vanilla extract

Preheat oven to 350*F (by the way, have you used an oven thermometer to check the temp? 5* one way or the other can make or break you when baking)

Grease (I used room temp coconut oil) an 8" round cake tin. In a small bowl, sift together all the dry ingredients. In the bowl of a stand mixer, beat the wet ingredients together until well blended. With the mixer on low, slowly add in all the dry ingredients until well mixed, then beat on high for 30 seconds. Pour into the cake tin and even out the top with a rubber spatula. Bake 25-30 minutes (mine took 25) until a toothpick or cake tester comes out clean. Don't overbake! Cool on wire rack for 10 min.

Run a table knife around the inside of the tin to help loosen the cake, turn it upside down on a cooling rack and tap the bottom of the tin firmly with the handle of the knife to loosen it. Use a second cooling rack to turn right side up, and continue cooling. 
Note: put a kitchen towel underneath the cake rack to absorb the moisture that's released when cooling. A lot of moisture comes out of this cake!

While the cake is cooling, heat the coconut milk in a small saucepan until tiny bubbles form around the edges and steam rises from the milk. Remove from heat, add in the chocolate and vanilla, and stir to melt the chocolate. Since you're not using chocolate chips, it won't harden as quickly but you'll have a better quality ganache. When the cake is completely cooled, use a rubber spatula to spread the ganache, letting it run over the sides. You can put it in the refrigerator to thicken it faster, but I like it ooey-gooey. Left out, it'll take a couple of hours.

*My baking improved immensely 5 years ago when I started using extra-large, instead of large, eggs and only from range fed hens. The shells are much harder, the yolks darker, & the whites incredibly thick and "whippable". 

The original recipe is here

Lemon Roasted Broccoli

While making the lemon roasted cauliflower, I thought about how well lemon and broccoli go together, so I gave it a try. I've roasted broccoli with garlic before on a half-sheet pan, but this keeps all the juices together and the broccoli browns without getting too crispy. I like it this way better, and even more than the cauliflower!

1 head broccoli, cut into bite sized florets
4 TB EVOO
Kosher salt & freshly ground black pepper
6 medium cloves garlic, each in 3-4 slices
1 lemon, cut in half and juiced

Preheat oven to 400*F

Warm the EVOO in a large, oven-proof saucepan over medium heat. Add the broccoli florets, salt & pepper, and garlic slices. Saute for a few minutes, tossing to coat. Add the lemon juice and lemon quarters and toss to combine. 

Roast in the oven 20-25 minutes, until the broccoli is at your preferred texture and the garlic is soft and sweet. Really yummy!

Lemon Roasted Cauliflower

Kris' husband Tom makes this Emeril Lagasse recipe and she says it's her favorite way to eat cauliflower. I found several Emeril variations on the internet. This one is very lemon-y when you first take it out of the oven, but it mellows quickly. I added a few pinches of crushed red pepper flakes at the end, and it evened the flavors out perfectly for me. (That was the only change I made.) Serves 4

1 head cauliflower, cut into bite sized florets
4 TB EVOO
Kosher salt & freshly ground black pepper
8 medium cloves garlic, each in 3-4 slices
2 lemons, cut in half and juiced
Crushed red pepper flakes

Preheat oven to 400*F

Warm the EVOO in a large, oven-proof saucepan over medium heat. Add the cauliflower florets, salt & pepper, garlic, and crushed red pepper. Saute for a few minutes, tossing to coat. Add the lemon juice and lemon halves and toss to combine. Roast in the oven 25-35 minutes, until the cauliflower is at your preferred texture (I went to 35.)

[You can also roast it at 500*F which will brown the cauliflower and garlic more than this way; just make sure you turn it during roasting to keep any pieces from burning.]

Remove the lemon halves, put in a serving bowl and enjoy.

Note: I tried a little chopped fresh rosemary on a serving portion, as one variation suggested, but as much as I love fresh herbs, I felt this was one dish that was better without it.

P.S. I'm going to try this method with a head of broccoli.

Raw Honey Outperforms in Taste and Health Benefits

My friends have been touting the benefits of raw honey for years, which makes me wonder why I didn't start using it in recipes a lot sooner. Marinades, rubs, vinaigrettes, sauces: it works just as well as cane or beet sugar in cooking, tastes wonderful, and the health benefits are inarguable.

"Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurization process. In fact, pasteurized honey is equivalent to and just as unhealthy as eating refined sugar. (italics added)

Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. 

Raw honey's benefits don't stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.

Raw honey purchased from a local source is an excellent way of treating seasonal allergies. Local honey is preferred for treating allergies because the likelihood is great that it will contain small amounts of the specific pollens an individual may be allergic to."

- From Natural News

We buy raw, unfiltered, unheated honey from Stockin's Apiaries, located 13 miles from our home, at the local farmer's market. For treating allergies, it's suggested you use honey from within a 20 mile radius of your home, but that's not always possible, so just go for as close as you can. 

Use the Honey Locator to find apiaries near you, and be sure to check out your local farmer's markets and health food stores. They may not mention "raw honey" but any apiary is going to start with raw; just call and ask if it's available, and where you can buy it.

How to Eat Wild in the City - Find Pasture Raised Proteins

First the why, then where and how. As you may have noticed in my recipes, I emphasize grass-fed, free-fed, free-range cattle, pork and poultry, wild caught fish, non-GMO, hormone- and anti-biotic free proteins, humane living conditions and abbatoirs. 

The reason is simple. Farmed fish are being fed corn and soy (mostly GMO, genetically modified, at that). Cattle, poultry and pork have been fed commercial grade (also mostly GMO) corn for decades, contaminating the meat, milk and eggs, creating secondary food intolerances that affect our bodies the same as when we eat corn and soy.

From the GARD website: "One of my newest concerns is the presence of glutamate in the flesh of grain-fed animals, especially chickens, turkeys, and cattle. This is a topic of discussion on the celiac forums and we are now believing [sic] that this is a real concern and could explain why some celiacs are not responding to elimination diets. Catfish are also grain fed." 

Actually, this applies to all of us with gastro-intestinal and neurological conditions related to food intolerances. It doesn’t matter how healthy our diet is, if we’re eating proteins that have been fed corn, soy or grain we’re not going to get well. Also consider that feedlot cows get sick on this unnatural diet and are then given massive doses of antibiotics, which stay in the meat.*

What are By-Product Feedstuffs these factory farm cows being fed? 

Fresh pasture and dried grasses are the natural diet of all ruminant animals. In factory farms, animals are switched to an unnatural diet based on corn and soy. But corn and soy are not the only ingredients in their “balanced rations.” Many large-scale dairy farmers and feedlot operators save money by feeding the cows “by-product feedstuffs” as well. In general, this means waste products from the manufacture of human food. In particular, it can mean: 

*sterilized city garbage 

*candy, sometimes with the wrappers still on 

*bubble gum

*floor sweepings from plants that manufacture animal food

*bakery, potato wastes or a "scientific blend" of pasta and candy

Eat Wild is an excellent state by state resource for finding safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy, eggs, milk and other wild edibles. If you can't find a nearby source, call and ask those in your state if they sell at a local store or farmer's market. If you need to Google a source (not all ranches are listed on this site) read Rule #1.

Click on the Free Raised Veal Pasture Tour and Video on this page to find out about one such ranch in Wisconsin. For me, this isn’t just about my health, it’s about my conscience.

Oasis at Bird-in-Hand is my local farmer's co-op, where I buy most of my pasture-raised proteins (you can see a picture of their pork shoulder in my recipe for Carnitas and they do ship!

Rule #1: When you use Google, use the term "pasture raised", i.e. "pasture raised chickens", or "pasture raised eggs", rather than "free range". "Free range" can mean the chickens have access to a small, barren patch of dirt outside their overcrowded hen house. Chickens are flocking birds; they won't go outside unless their sisters do, and let's be honest: what's the point of going outside if they don't get to wander around and pick through cow patties looking for grubs and worms?

Include your state, or nearby states if you live near a border, in your search terms.

Rule #2: Be sure to ask whether the cattle has been "grain-finished." What's the point of paying a premium price for grass-fed cattle if it's been fed corn and soy the last 6 months of its life?

Rule #3: Even grass-fed cattle need food supplements in the winter, when the grass is dead or covered in snow. Hay, or alfalfa, is still a form of grass, which is fine; just be sure to ask about corn or soy supplements during your research.

Farmed catfish, tilapia, salmon and trout are grain-fed in the U.S., mainly corn. Look for the words “wild caught” while shopping.

*If you haven't read The Omnivore's Dilemma I highly recommend it. Michael Pollan will open your eyes, your mind, and your mouth (the last in jaw-dropping astonishment.)

Grass Fed Veal Scaloppine

Fortunately, grass fed or "free raised" veal* is becoming much more common, ending my 20 year boycott against buying or eating veal. Perhaps it's because it has been so long, but this sure tastes good. Quick and easy, and the sauce does it justice. You don't taste the mustard or lemon juice at all ~ it adds just the right acid for balance. Serves 4

1 lb veal scaloppine, pounded to equal thinness

Kosher salt and freshly ground black pepper

1/2 c potato flour in a shallow dish, plus 1 TB for the sauce

EVOO

1/4 c dry white wine

1/2 c homemade chicken stock

1 TB chopped fresh thyme leaves

1 rounded tsp Dijon mustard (original)

1/2 tsp freshly squeezed lemon juice

1 TB whole coconut milk (it tastes just like heavy cream)

Have everything prepped, measured and ready to go before you begin, because once your meat is cooked, it goes very quickly. Heat a large skillet over medium heat and coat the bottom with EVOO. Cut the scaloppine into serving size pieces, about 4"x4". Salt and pepper both sides, then dredge in the potato flour. You'll notice the flour is much more powdery than wheat flour, you need a lot less, and it dries out the meat perfectly (that's all you want it to do, anyway.)

When the oil is hot and rippling, put about 3 pieces of meat, or however many you can fit in without overcrowding, in the pan and cook for 2 minutes on the first side, 1-2 minutes on the second side. Potato flour is stickier, so if you're using a regular (not non-stick) skillet, you may have to coax the meat loose with a metal spatula; that's fine, you'll just have more brown flavor bits in your gravy. Remove the meat to a serving plate with raised edges. Cover loosely with aluminum foil, and cook the rest of the veal the same way, adding more EVOO if you need to.

Pour off the extra oil or add more to make about 1 TB in the skillet. Add 1 TB potato flour and stir briskly with a whisk. The potato flour will cook much more quickly than wheat flour. Add in the wine and stir to incorporate. It will thicken up fast. Working quickly, add in the chicken stock and lemon juice, and use the edge of your spatula to help scrape up all the brown bits, and then whisk until it's all uniform and emulsified. Add in the thyme, mustard and coconut milk, whisk to blend, taste for more salt and pepper, and pour over the meat. As you can see, I like a lot of sauce. I should have decorated the plate with some parsley, but we were hungry!

Note: EVOO breaks (separates) in a sauce more easily than butter because it's an unrefined oil. If this happens, don't add more flour, add another tsp or two of chicken stock and whisk briskly. That should save it.

*If you Google "grass fed veal", a multitude of sites come up where you can find local-to-you or by order grass fed or "free fed", hormone and antibiotic-free, humanely raised cattle. Click on the Free Raised Tour and Pasture Video on this page, Free Raised to find out about one such ranch.

Learn about pasture raised proteins, along with resources, in Eat Wild in the City

Baked Baby Acorn Squash with Crispy Sage

When you hit on something deliriously good because you can't rely on a stick of butter to make it so, it's a 5 star day. I swear this is the best acorn squash I've ever eaten in my life. The chicken stock in the baking dish adds so much complex flavor, and the crispy sage leaves ~ which you must include ~ will have you cleaning your plate. My husband and I ate the entire test recipe immediately, but I'm not sorry I'll have to think of something else to go with dinner. Speaking of dinner, if you're rushed for time getting it on the table, you can make this in advance and re-heat the following night. Serves 2, but easily increased to however many you like.

2 Baby acorn squash, about 12 oz each (or you can get a big one instead, around 2 lb)
1 Bunch fresh sage leaves
Kosher salt
Freshly ground black pepper
EVOO
4-6 Cloves garlic, peeled and smashed
1 c-ish Homemade chicken stock
2-4 TB Whole coconut milk

Preheat oven to 375*F

Cut the squash in half lengthwise and scoop out the seeds. Generously salt and pepper the insides. Stuff 1 garlic clove and a few sage leaves in the cavity of each half and place face down in a glass or ceramic baking dish, like this:

For a larger squash, use about 6 cloves of garlic and a big handful of sage leaves. Pour about 1/4" chicken stock in the dish, just enough to keep the squash from sticking or burning, and to add lots of flavor during baking. Water will do in a pinch but honestly, the chicken stock is sooo much better. Bake about 40 minutes for the baby squash, closer to an hour if you're using a large one. Check for doneness: you should be able to put a fork in the flesh and easily turn it. Allow to cool.

While the squash is cooling, coat the bottom of a skillet with EVOO over medium heat and wait for the oil to ripple; you want the leaves to crisp, not soak. Pick the biggest sage leaves, about 3 per serving, and fry in the oil around 2-3 minutes, watching that they don't burn, until they start to curl. If you haven't done this before, cook a couple of test leaves first. Gently remove with tongs and drain on paper towels. (I saved the sage oil in a glass jar to use another time.)

Scoop flesh out of squash halves and run through a food mill with the medium plate. A food mill will give you the best texture, but if you don't have one, use a ricer (not a food processor.) If you need to, warm the squash up again in a saucepan over medium heat until it's steaming. Beat in warmed coconut milk and chicken stock (not what was left in the baking dish, that'll be too garlicky) in a ratio of 2:1, to the consistency you like, with a wire whisk. I used 2 TB coconut milk and 1 TB stock. Taste for salt & pepper. Beautifully sweet, creamy, perfectly seasoned squash without an ounce of butter or cream.

Roasted Cauliflower

This isn't a recipe, just a technique. I liked Anne Burrell's idea of roasting cauliflower into spicy nuggets as it has almost no taste on its own, but I was hesitant about using cayenne pepper on an entire head.

So I preheated my oven to 375*F, cut a head of cauliflower into little floret nuggets, dumped them on a half-sheet pan and tossed them with about 2 TB EVOO and a sprinkle of kosher salt. Then I made 4 separate piles and seasoned them differently:

Garam Masala blend
Cayenne pepper
Herbs de Provence (hey, you never know, right?)
Paprika and cumin

I roasted them for just under 15 minutes and tossed with a spatula, roasting another 10 minutes until golden brown and soft enough to cut with a fork. The nuggets were small, so they could probably get away with a total of 20 minutes. Fast and easy.

The Outcome: the cayenne was (predictably) too hot for me; the Herbs de Provence got lost but the flavor was still very good, I might try them in a cauliflower mash some time; the paprika and cumin, which I expected to like the most, was too blah; and the Garam Masala blend was both our favorite. Yum! So, I suggest you experiment with your spice cupboard too; go a little wild and crazy, divide it up like I did so you can do a side-by-side taste test, and discover your personal favorite.

Roasted Potato Shallot Soup

My friend Diana hates leeks, which are the usual combination in a potato soup. When I thought about it, I realized several people I know dislike them, and this soup is too good to miss. Shallots are sweet when roasted and complement a lot of foods, so I decided to give them a try. Worked like a charm, not too sweet, not too onion-y. :-) Some potato soups are bland and need to be punched up with a lot of pepper and spices, but not this one. It has tons of flavor! Don't worry about the coconut milk, it doesn't taste coconutty at all, just rich and creamy (plus, you'll be saving a whopping 1200 calories in all!) In fact, I actually like this version even better than the original, and that's saying a lot. Serves 6-8

2 lb Yukon Gold potatoes, peeled & cut in 1" chunks, no bigger
12 oz shallots, peeled and left whole unless they're huge, then cut in half
5-6 more shallots for the crispy shallot topping, peeled and very thinly sliced
EVOO about 1-1/2 c total for everything or 1/4 c EVOO and 1-1/4 c coconut oil, melted
Kosher salt
Freshly ground black pepper
3 c baby arugula, loosely packed *See note below
1/2 c dry white wine, plus 2 TB to add at the end
6-7 c homemade chicken stock
3/4 c whole coconut milk, shaken vigorously before opening

Preheat oven to 400*F

Put the potatoes on one half of the half-sheet, shallots on the other. Drizzle both generously with EVOO and toss to coat all the pieces. Sprinkle generously with salt and pepper. Cover the shallots with a piece of aluminum foil. Roast for 15 minutes.

While the veggies are roasting, start your crispy shallots; they'll take just as long to cook. Heat 1-1/4 c EVOO (since I ran out, I used the coconut oil and it worked fine) in a saucepan over medium-low heat. Separate the shallot rings as you drop them in. Toss to coat with the oil and slowly cook them for 30-40 minutes, stirring occasionally,  until they're all golden brown. Lower the heat if you need to, to keep them from burning. Remove with a slotted spoon to paper towels to drain and crisp up.

Back to the veg: after the first 15 minutes, remove the aluminum foil and turn the potatoes and shallots with a metal spatula so they get evenly browned and don't burn on the bottom. Use your spatula to coax up any potatoes that are stuck. Roast for another 15 minutes and turn again. Roast another 10-15 minutes, for a total of 40-45 minutes, until the potatoes break up easily with a fork. Transfer the veg to a large bowl, using your spatula to scrape up any browned bits on the sheet and include those, too.

Pile the arugula on the sheet pan and roast 4-5 minutes, just to get it crispy, then add it to the potatoes and shallots in the bowl. Now, working in batches, add half the contents to a food processor (I think a blender would work fine, too), add the 1/2 c wine and a cup or so of the chicken stock, just enough to help blend everything. I do not add a lot here, because when it's too liquid, the potatoes and shallots won't puree as easily or consistently. Process until smooth, transfer to a soup pot, and do the next batch the same way.

Now add the rest of the chicken stock to the pot. I like my soup thick and hearty, so I only use about 6 c total. Stir in 1/2 c of the coconut milk, taste, and add the rest if you want it creamier, like I do. Heat through, to just below a boil. Take it off the heat and add the 2 TB white wine. Don't skip the wine here! When you taste the soup it will feel like something's missing, and the wine does the trick. Taste for salt & pepper and add more if you like. Top each bowl with the crispy shallots, and enjoy!

* * * * * * *
See how easy this is? All you need are pantry staples and arugula, and you have a rich, hearty, flavorful  soup for days like today, when it's 12* outside. (You'll need twice as much as in the picture, by the way. When I'm experimenting, I cut the recipe in half; no sense in wasting an enormous pot of food that went south.)

*Note: I've made the original version many times, but I always omitted the arugula because it sounded... well, icky. Huge mistake. I tried it with spinach (yuck) and arugula, and what a fool I was; the arugula is going in every time from now on!

This is adapted from Ina Garten's recipe for potato leek soup with only a couple of changes. If you want to make the original version with leeks, just swap out the coconut milk for the heavy cream, use coconut oil for the crispy shallots if you prefer, and omit the crème fraîche and cheese; you won't miss it at all. Plus you'll be saving 880 calories from omitting the crème fraîche, and another 318 from swapping out the cream for whole coconut milk!

Jeff's Famous Bobo Burgers

If I had to include one burger recipe, this would be it. One beautiful Sacramento day, Jeff decided to barbeque hamburgers. He'd just finished reading Bobos in Paradise, and decided to create a burger worthy of a Bobo*. He hit it out of the park. The original recipe includes 3 TB good red wine** and 1/4 c. Italian bread crumbs, which are what make them over-the-top insanely good. I've left them out here, but they are still my favorite, hot, juicy, and delicious! Serve them with oven-roasted potatoes, a green salad, or Hot German Potato Salad.

1 lb 80/20 grass-fed ground beef
4 tsp finely minced fresh parsley
1 large egg from a free-range hen
2 medium cloves garlic, finely minced or crushed
1 tsp kosher salt
Freshly ground black pepper
1.5 TB EVOO

Get your barbeque coals ready or heat a cast-iron grill pan on medium. Make sure the pan is good and hot before you put the burgers on. In a large bowl, thoroughly mix all the ingredients, adding salt & pepper to taste. It will be looser than usual because of the lack of bread crumbs; that's ok. Form 4 patties and grill about 4 minutes on each side for medium, 5 minutes for well-done. I like mine topped with a bit of pickled red onion. (Click on the picture for a closer look.)

*"Do you believe that spending $15,000 on a media center is vulgar, but that spending $15,000 on a slate shower stall is a sign that you are at one with the Zenlike rhythms of nature? Do you work for one of those visionary software companies where people come to work wearing hiking boots and glacier glasses, as if a wall of ice were about to come sliding through the parking lot? If so, you might be a Bobo.

In his bestselling work of "comic sociology," David Brooks coins a new word, Bobo, to describe today's upper class -- those who have wed the bourgeois world of capitalist enterprise to the hippie values of the bohemian counterculture. Their hybrid lifestyle is the atmosphere we breathe, and in this witty and serious look at the cultural consequences of the information age, Brooks has defined a new generation."

**Red wine is exceptionally high in tannins, often causing the Red Wine Headache or a migraine. From Wikipedia: "Tannins cause the release of serotonin, a neurotransmitter. High levels of serotonin can cause headaches and that may happen in people who also suffer from migraine headaches."

Roasted Beet and Blood Orange Salad

This is the best time of year for blood oranges, and they're delicious with toasted walnuts and oven-roasted beets, tossed in a citrus salad dressing. You can use endive and make a more formal, structured salad, as I did below, or use mixed greens, which is my personal preference as it holds more dressing. I'll post a picture with that variation the next time I make it. Serves 4

3 blood oranges
1/2 c toasted walnuts
2 lb beets, peeled and cut into 1/2" x 1" pieces
kosher salt
freshly ground black pepper
1 TB freshly squeezed lemon juice
1/4 c EVOO
4 endive or mixed green lettuces, washed and spun thoroughly dry

Preheat oven to 400*F

Prep the beets, put them in one layer on a half-sheet pan, toss with 1.5 TB EVOO and sprinkle with salt. Roast about 45 minutes, turning them over about halfway through, until they're easily pierced with a fork. Watch them carefully: you do want to get good caramelization, but you don't want them to burn. While the beets are roasting, zest one of the blood oranges and squeeze the juice; set aside zest and juice for the dressing. If you haven't already, toast the walnuts now, in a dry pan on the stove or on a tray in the toaster oven and set aside to cool

For the dressing: in a small bowl, whisk together 1 TB lemon juice with 2 TB reserved orange juice, 1/2 tsp salt, 6-8 grinds of pepper, and half the zest. Whisking the whole time, stream in the EVOO. You're aiming for a nice blend of lemon/orange. If you want more orange flavor, try adding more of the leftover zest first, then add more orange juice 1 tsp at a time, but remember you'll also need to add another TB or so of EVOO.

For the other 2 oranges: cut off each end, set it on a flat side and cut the peel off from top to bottom in strips, working your way around the orange. Be sure to cut all the pith (white part) off while saving as much orange as possible. Turn the finished orange on its side and cut into 1/4" discs.

For an arranged salad, dip the walnuts, beets and oranges in dressing and place on the endive and drizzle extra dressing over the top. if you like. For a mixed salad, just put everything, including the greens, in a big bowl and toss with your (clean) fingers. They're more efficient than tongs to make sure all the lettuces are coated without drowning the salad in dressing.

I should have used a more colorful plate for the photo, but I didn't think of it until afterwards. We were hungry and wanted to eat, and I needed to get the rest of the meal on the plate. Next time, yes?

Extra picture of my salad dressing experiment with separate spoons to make sure I'm not confusing one taste with another. I made small amounts of 3 different test dressings, messing around with each, before I settled on one.