Cooking is my passion. I am fortunate that this passion often overlaps my career in nutrition as we work to build healthy recipes, test cooking techniques, and write curricula that helps everyday cooks make healthy food for their family. As with any passion, you should sharpen your knives from time to time. The way I do this is to attend cooking classes.
I have had the opportunity to train at Le Cordon Bleu, Culinary Institute of America, and most recently, at the Institute for Culinary Education. My latest class was four days of intensive training in cooking skills. The class included traditional French techniques that are centuries old and are still used as building blocks for many cuisines of the world. This four-blog series will include one technique from each day that I believe may help you as a home cook. Cook along with me as we explore fine cooking techniques.
Day 3
The third class in this four-class series included poaching fish, poaching fruit, making handmade pasta, pasta sauce, and vinaigrettes. The skill that you, I, and anyone who cooks even a little will use over and over is a good vinaigrette. I have blogged several times about how easy it is to make your own salad dressing. It is cheaper, better tasting, and you know what ingredients are going into your dressing. To make a French vinaigrette takes practice and a lot of skill. Getting the emulsion just right so the sauce is perfectly blended is difficult. Don’t worry, you don’t have to do it that way; there is an easier technique that works like a charm.
You need a jar with a leak-proof lid. Place all the ingredients into the jar and shake very well to combine all of the ingredients. Use what you need and store the rest in the refrigerator. The oil will harden slightly so pull it out of the refrigerator about 30 minutes before you need it again and shake well.
Simple Vinaigrette
Ingredients
- 1 Tablespoon lemon juice
- 2 Tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 4 Tablespoon olive oil
- 2 Tablespoon minced fresh herbs (parsley, thyme, tarragon, rosemary)
- Salt and pepper to taste
Directions
- Place all ingredients in a jar with a leak-proof lid.
- Shake vigorously to combine all ingredients. Make sure the mustard is completely combined with the other ingredients.
- Serve on mixed greens or any salad.
- Store the remainder in the refrigerator for another meal.
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