A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Thursday, September 2, 2010

My Sister's Caesar

Anyone who knows my sister well knows that Caesar salad has always been her favorite food. I remember being in Spain as kids and Lauren dragging my family around from restaurant to restaurant until we found somewhere that served Caesar salad for lunch.... a very difficult feat in such a meat-eating country. While it may be difficult to find a great salad when out and about, it's much easier to make your own delicious one! Recently, Lauren and I collaborated on making a "healthier" (aka eggless, dairy-free) version of her childhood favorite which we made more elegant with some crunchy parmesan crisps.

1/2 cup extra virgin olive oil
4 anchovy fillets
2 tbsp lemon juice
2 garlic cloves
3 dashes Tabasco
1 tsp dijon mustard
3/4 tsp salt
1/2 tsp Worcestershire
freshly ground black pepper
romaine hearts, washed and dried
shredded parmesan cheese

Start by washing and drying the romaine hearts and spreading them out in a platter. You can also slice the leaves into smaller pieces, but I thought this made for a prettier presentation.

In a food processor, combine all the ingredients listed above, minus the parmesan cheese which will be saved for later, until smooth.

To make the parmesan crisps, heat a non stick pan over medium high heat and sprinkle 1 tbsp of cheese into the pan.

Let it cook for a minute, flip and let it sit another minute, or until crisp, then remove. If you don't have a non-stick pan, you can use a regular pan and spay some Pam spray on it.

Drizzle all of your dressing onto the romaine leaves, using your hands to mix them around a bit, so as to spread the dressing around. Garnish with the parmesan crisps and serve. If you have any extra anchovies, you might want to throw them on as well. Hopefully your siblings will be as happy as mine when this is put on the table!