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Basic Vinaigrette
The perfect topping for a crisp green
salad, this can be varied by changing
the flavor of the oil or vinegar, or
by adding herbs.
Makes about 2 cups
1 clove garlic, peeled and finely minced
2 tablespoons Dijon-style mustard
1
⁄2 cup wine vinegar or lemon juice
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
1 cup vegetable oil
1
⁄2 cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 3 until well blended, 30 seconds.
With the mixer running, add the oils in a
slow steady stream, about 1
1
⁄2 minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed 3/
medium until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 54mg • calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional blue cheese dressings.
Try it as a dip for celery the next time
you serve Buffalo Wings.
Makes about 2 cups dressing
1 clove garlic, peeled and chopped
1
⁄2 ounce shallot, peeled and chopped
1
⁄2 cup lowfat buttermilk
1 cup nonfat yogurt
1
⁄3 cup lowfat mayonnaise
3
⁄4 teaspoon dry mustard
1
⁄2 teaspoon Worcestershire sauce
1
⁄4 teaspoon white pepper
3 ounces crumbled blue cheese
dash Tabasco
®
or other hot sauce —
to taste
Place the garlic, shallot, buttermilk, yogurt,
mayonnaise, dry mustard, Worcestershire,
and pepper in a medium bowl. Mix using
Speed 2 until smooth and creamy, 30
to 40 seconds. Add the crumbled blue
cheese and Tabasco
®
. Mix using Speed 2
for 20 to 30 seconds longer. Let stand
for
30 minutes before serving to allow flavors
to develop. Cover and refrigerate all
unused portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 47mg • calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes, omit
the garlic and chives.
Makes 7 cups (12 servings)
3 pounds russet or Yukon Gold
potatoes
4–6 cloves garlic, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3
⁄4 cup whole milk
1
⁄2 cup half-and-half
3 tablespoons unsalted butter
1
⁄2 cup (
1
⁄4 ounce) chopped fresh chives
1
⁄4 teaspoon freshly ground white or
black pepper
Peel the potatoes and cut into
3
⁄4-inch-
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine vinegar
in a 3
3
⁄4 quart saucepan* and cover with
cold water by 1 inch. Cover loosely and
bring to the boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 18 to 22 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and
1
⁄4 cup of
the chives in a Cuisinart
®
1
1
⁄2-quart sauce-
pan. Simmer over low heat until butter is
completely melted. Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from
the heat, and use Speed 2 to mash
12
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