Saturday, July 16, 2011
One Big Table
I just bought this cookbook and I am so excited! I swear it was written just for me. Molly O'Neill, former food writer for the New York Times started ten years gathering material for what would become this cookbook: One Big Table -600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs. It truely is a loving portrait of American cooking today. There are photos on almost every page -photos from the past, and photos of foods and cooks of the present. The following recipe, very similar to the blue cheese dressing posted on Arctic Garden Studio by Nicole (click here) is the first thing I plan to make from this cookbook, but it definitely won't be the last.
Rogue Creamery's Best Blue Cheese Dressing Ever
Whisk together in medium bowl until combined:
1 c. mayonnaise
1/2 c. sour cream
1 T. lemon juice
1 T. red wine vinegar
1/2 t. Worcestershire sauce
3 garlic cloves, minced
1/4 c. fresh parsley, minced
2 oz. (about 1/2 c.) Oregon blue cheese, crumbled
salt and pepper to taste
Cover and refrigerate 30 minutes before serving.