How To Make Salad Dressings And Vinaigrettes
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Ever wonder how to make those delicious vinaigrettes and salad dressings you find at most restaurants? Tired of store bought chemical and sugar filled salad dressings and vinaigrettes? Finally an in-depth interactive learning course created and taught by cookbook author & TV host Chef Keith Snow, that will transform your love of salads by teaching you how to make amazing home made dressings and vinaigrettes, saving you money and allowing you to eliminate store bought processed foods your cupboard.
Making a salad dressing or vinaigrette is so easy yet most people are eating store bought dressings and vinaigrettes that are made with GMO (genetically modified organisms) sourced oils. Ranch dressing is total crap!!
Those of you that love the salad at Olive garden and other restaurants will love this course. You will be able to make dressings and vinaigrettes that taste better then most restaurants and contain only healthy ingredients.
A salad is only as good as the dressing or vinaigrette used to dress it. My recipes are tried and true, thousands of people worldwide have used my recipes with great success.
This in-depth course not only shows you basic technique but also explains how vinegar is made, oil is produced and what makes up a vinaigrette dressing. You will learn how each component from oil to vinegar to flavorings helps to make the basic dressing and vinaigrette amazing.
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|Section 1: The Basics-All About Dressings And Vinaigrettes.|
Pressing Olives To Make Olive Oil
How Is Vinegar Made?
The Pantry-What You Will Need
Making An EmulsionPreview
|Section 2: Videos Featuring Dressings and Vinaigrettes|
In this video you will see a very simple vinaigrette demonstrated. PLease note the actual time it takes me to assemble this. You can make this is mere minutes, so next time you make a salad, gather your greens, veggies, grilled meats etc. then construct this vinaigrette on the spot and toss the salad with a freshly made vinaigrette. You will be amazed how simple this is and how liberated you'll feel by NOT buying a tore bought dressing.
This simple salad is a great example of how you can use your homemade vinaigrettes to make amazing salads to impress your family, friends and most importantly, your taste buds.
**Pay special note how I use the vinaigrette as a "sauce" on the shrimp at the very end.....more on using vinaigrettes as sauces later in this course.
Here is a simple dish featuring spring asparagus with a simple lemon chive vinaigrette. Super tasty recipe....please..use asparagus that are local and only in spring!
Miso Ginger VinaigrettePreview
|Section 3: Additional Course Recipes|
Here is a simple recipe for Mango vinaigrette, perfect for grilled chicken or especially fish like Mahi Mahi or Halibut.
Blue cheese dressing is simple to make, and if you use a high quality blue cheese you will be thrilled with the quality. This is much better then store-bought blue cheese dressing, give it a try!
One of my favorite vinaigrettes, this feta cheese vinaigrette is delicious on heartier greens like kale, watercress, arugula etc. It's a good idea to grate or crumble your feta for this vinaigrette from a large chunk of feta, rather then buying store bought crumbles.
Everybody seems to love honey mustard dressing. Many kids taste this with processed fried chicken in the form os a dipping sauce. My version is made without the corn syrup, colorings, preservatives and other fake ingredients. This honey mustard dressing is very versatile and super easy to make.
|Section 4: Using Vinaigrettes As Sauces|
This roasted poblano vinaigrette can serve to enhance many dishes, especially a grilled or roasted chicken or tamales of many types. The roasted flavor of the chiles gives this vinaigrette a special flavor and it's something so easy to make that you will love having it in your recipe arsenal.
Amazing Chicken Tamales With Roasted Poblano Vinaigrette Sauce
Meet Keith Snow
Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last ten years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking. Subscribers receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes. In the spring of 2012, Keith’s audience expanded when he debuted a new television show on RFD TV in 55 million US homes. Chef Snow's First Cookbook, "The Harvest Eating Cookbook-200 Recipes For Cooking With Seasonal Food" debuted in 2009, published by Running Press the book has done very well and is now in it's second printing. Keith's online radio show The Harvest Eating Podcast is growing fast with a world wide audience in more then 100 countries. New episodes are published weekly.
The Early Years: The Farm Influence
Raised in suburban New Jersey, Keith’s family appreciated and valued the importance of fine cooking. Together, they frequented local farmers’ markets, but he found his true calling on his uncles’ farms: one owned a dairy farm in Goshen, New York and another raised horses and had a wild hatchery where grouse, partridges and other game birds could be found. There Keith was exposed at an early age to healthy, seasonal eating; he remembers a salad made straight from vegetables picked in his uncle’s garden as the best he’s ever consumed.
Keith’s career as a chef began almost accidentally. At 14, he filled in for a friend as a dishwasher at a local Italian restaurant and found himself increasingly drawn to cooking. He eventually trained under the direction of the restaurant’s disciplined former Navy chef. Keith’s talent as a chef evolved into a career and took him all over the country including California, Florida, North Carolina, Massachusetts, and Colorado
Keith was ahead of his time, thinking about fresh, unprocessed foods, long before organic and seasonal held much meaning for consumers. While still entrenched in the restaurant industry, Keith decided to combine his entrepreneurial spirit with his passion for natural foods and in 1992, at 25, he created Capone’s All-Natural Pasta Sauces. Unlike other jarred sauces, these were made without artificial ingredients or preservatives. Originally sold from the back of his car, his product quickly became available on shelves nationwide.
In 1998, Keith accepted a position at a small restaurant in North Carolina, where he and his wife were drawn to the serene quality of life. However, in 2000, he became Executive Chef at Colorado’s Copper Mountain Resort, overseeing a staff of 12 chefs, 250 employees, and nearly10 million dollars in food & beverage sales. It was at this point in his career that Keith discovered his affinity for food media, making appearances as a guest chef on several local programs.
Working long hours and dreading the harsh winters, Keith longed for the comfort of the North Carolina country lifestyle. He and his wife welcomed their first child, Olivia, and a few months later, Keith flew to the east coast and purchased a farm in western North Carolina on the spot. In 2003, Keith relocated his family into an 800-square foot apartment in a barn on the property.
Cooking Up a New Project
Once Olivia started eating solid foods, Keith and his wife, aware of the preservative-packed baby foods on the market, were determined to feed her the best possible diet. Using fresh vegetables and fruits grown in their garden, they created homemade baby food. During social outings, other parents expressed a keen interest in Olivia’s pureed peas, broccoli and butternut squash. Keith was amazed at the reaction and realized that he had important information to share. Adding to his influence in the area, Keith co-founded the local Slow Food® upstate SC chapter, which helped bring awareness to food policies and production practices, and ensured equity and sustainability.
“As I started to cook with these local seasonal ingredients, I finally developed a style of cooking I could call my own.” In 2006, he started shooting videos in his barn and housed them via Harvest Eating’s website. Diluting the “white coat intimidation” most chefs exude, Keith offers an inviting interactive experience. His cooking is resource-driven; the website even includes food finders to help home cooks find local farms.
Today, HarvestEating.com maintains a growing subscriber list of 20,000+ members in 100 different countries and his videos are available for viewing on over 500 websites worldwide.
A Chef of a Different Breed
Keith is a natural on camera. Offering food that’s rustic and accessible, he is warm and engaging; there’s no chef’s ego to obscure the cooking. In May 2008, he was the National Restaurant Association’s first recipient of the YOUTUBE “Hot Chef” title. A last minute entry, Keith’s Youtube video accumulated the most votes, winning him a trip to Chicago where he appeared with nationally recognized celebrity chefs.
Keith currently resides on a western Montana homestead with his wife, two daughters and son Garrett.
For more information about Chef Keith Snow and Harvest Eating, contact Amanda Santoro at The Brooks Group 212-768-0860