While I usually prefer to make things from scratch when possible, salad dressing is something which I’ve continued to buy for an embarrassingly long time. Yesterday I finally set out to create something with the same creamy tang and umami as the various Goddess dressings on the market.
This dressing hits all the same marks as what I’ve been buying commercially with an almost smoky flavor from the garlic.
Creamy Roasted Garlic Dressing:
50g Dark Soy Sauce
40g Fresh Lemon Juice (about 2 small lemon’s worth)
60g Apple Cider Vinegar
100g Olive Oil (plus a little more for frying)
4 Medium Cloves Garlic
7 Medium Fresh Basil Leaves (~6 grams)
5 Grinds Black Pepper
1/2 tsp Dill
A dash of Cayenne
A Scant 1/8th tsp Xanthan Gum (*optional, but will help keep it from separating if made in advance)
Combine your liquid ingredients in a blender and set aside.
Slice the garlic thinly and fry it in enough oil to cover, using the smallest skillet you have (something like this Lodge Skillet), until it starts to turn dark brown but is not burnt. Pour the hot oil and garlic into the blender to stop the cooking process, being careful to avoid hot oil splatter.
Add the herbs and spices and blend until smooth.
This recipe makes about a pint and will keep for at least a week in the refrigerator.
After recently recent success with an Olive & Walnut Bread inspired by The Bread Exchange: Tales and Recipes from a Journey of Baking and Bartering I thought I’d clean out the fridge a little by making pepperoncini bread. It’s delicious without being too intense in flavor and has been going quickly from the house. The addition of whole grain rye flour gives the crumb a softer texture while adding flavor and the health benefits of whole grains.
800g High gluten or Bread flour
200g Whole Grain Rye Flour
200g Sourdough Starter (there’s a recipe to start your own in the book linked above)
525g Water (depending on your flour and the weather you may need a little more or a little less water).
10-15 Pepperoncini with stems and seeds removed, roughly chopped.
Kneed for 10 minutes in a stand mixer or by hand until the dough becomes uniform and smooth.
Divide dough in half, form into tight balls and proof overnight in a basket or cloth lined bowl (I use these: 2 Pcs Masterproofing Round Banneton Basket–8 Inch).
In the morning (or at night if your schedule is like mine) and preheat your oven to 450f. Move the loaves to a well floured pizza peel and cook directly on a baking stone or cook on a baking sheet, either method should take 20-25 minutes. For a better crust place an old metal pan in the bottom of your oven while you preheat it and pour a cup of water in it to steam your bread before you close the oven door.