In general, I’m not a big fan of mayonnaise. I think it has a very real and very important, but somewhat minimal, place in food. I like a thin layer of mayo on a turkey sandwich to give it some moisture. I like it mixed with canned tuna. And I like a dash of mayo when I make crab dip. But when it comes to salads like potato salad, or worse – egg salad (cue gagging face) then mayonnaise is just too much. And yet, here I am posting a recipe for mayonnaise done three ways. Spoiler, the three ways are sriracha, garlic, and regular.  

Here’s what happened. A few weeks ago before Ryan and I went to see the Dalai Lama speak we went out to lunch at the Chicken Shop in Holborn. The place is lovely with charming decor, amazing chicken, and tasty mayonnaise. So this is the thing. Here in the UK when you order fries (chips) they ask you what sauce you want. Ryan and I always say ketchup. The server brings ketchup but then always brings mayonnaise too; because how could we not want mayo? Mayonnaise on fries is how it’s done here. I’ve tried it, it’s fine, but I’m going to choose ketchup every time.

And then the Chicken Shop gave us fries with house made garlic mayonnaise and my world turned around. It has so much flavor! It was zesty, creamy, and full of garlic flavor without any bitter taste. Homemade mayonnaise is so much better than the jar! Get out of the way ketchup, I don’t need you any more. Who knew mayonnaise could be so delicious?!

I decided I needed to try making mayonnaise at home. So I turned to Julia Child and Mastering the Art of French Cooking. Homemade mayonnaise always makes me think of the scene in Julie and Julia where Meryl Streep as Julia Child says that she has discovered “foolproof mayonnaise” and that it has “scientific workability.” Armed with Meryl Streep’s voice in my head I was ready to go. But obviously I couldn’t make just regular mayonnaise, I needed garlic mayonnaise to go with what I had discovered at the Chicken Shop.

For the garlic mayonnaise I used roasted garlic for a rich yet sweet flavor. It’s ultimately a bit thicker than regular mayonnaise but really delicious. I also made sriracha mayonnaise. I think I’ve had that before, but I can’t place where or when. I liked this idea because of the combination of spicy heat and creamy coolness. To test all three I made a batch of French fries and did some eating. My favorite turned out to be the sriracha. If you have other ideas for mayonnaise flavors let me know! I’m now officially into the idea of fries and mayonnaise together.

The crazy thing is that I made this by hand. I intended to use my stand mixer, but in the beginning there isn’t enough material in the bowl so the whisk couldn’t reach it. Since I had everything in the bowl already, I just switched to the regular whisk. I’m sure you can do it in a food processor (but I don’t trust mine) and I think an electric hand mixer would work too – but I decided to be hard core and use my arm strength. Surprisingly my arm didn’t hurt it just takes a long time.

Finally making mayonnaise is all about making an emulsion. The egg and oil doesn’t want to mix, but you’re going to make it! If while you’re doing this you aren’t getting a good emulsion and your mayonnaise splits add some cool water and whisk vigorously. You can read more about what to do on Sheknows.com. But friends, delicious mayonnaise can be yours and it’s not hard. Just put on some comfortable slippers, pop in your headphones, play your favorite podcast and get to work whisking. You can do this!

Adapted from Mastering the Art of French Cooking. The recipe for plain mayonnaise is pretty much unchanged, it’s the addition of roasted garlic and sriracha that are mine.

Messy level: Although mostly a pretty dish-free and clean recipe, I ended up with oil EVERYWHERE. I got it on my hands, it dripped down the side of the measuring cup as I poured it in drip by drip. I had a small oil slick, but that was my only mess.

Mayonnaise Done Three Ways

 

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Serves: ¾-1 pint mayonnaise

Ingredients

• 3 egg yolks, room temperature
• 1 tablespoon white wine vinegar or lemon juice, plus a little more might be needed
• ½ teaspoon salt
• ¼ teaspoon dry or prepared mustard (I used a jar of Dijon)
• ½ pint/2 cups/16 ounces olive oil
• 2 tablespoons boiling water (boil water first then measure out the water)
• 4-5 cloves roasted garlic (optional, recipe for how to roast garlic to follow)
• 2-3 teaspoons sriracha hot sauce (optional)

Instructions

1. Use a large ceramic, glass or stainless steal bowl. Turn the hot water on from your kitchen sink. Let it run over the bowl to warm up a bit. Dry the bowl.
2. Add the egg yolks and using a whisk beat for 1-2 minutes until they are thick.
3. Pour in the vinegar/lemon juice, salt, and mustard. Beat for another 30 seconds.
4. Now for the tough part, incorporating the oil into the eggs. Add the olive oil a tiny bit at a time (drop by drop if you can manage) into the egg yolks. Beat with the whisk continuously until the sauce thickens. [Note: Julia Child says beating at the speed of 2 strokes per second is fast enough. To go drop by drop I held the measuring cup of oil with my left hand and just gently tipped the lip of the cup over the bowl, I then whisked with my right hand].
5. Every 30 seconds or so stop pouring the oil and just beat the eggs to make sure the oil really is incorporating.
6. Once you've used about ½ the oil and the sauce has started to thicken you should be out of the woods. You can now rest your arm a bit. Once you get back to beating you can add the olive oil in 1-2 tablespoons at a time. Still, be sure to beat thoroughly after each addition of oil.
7. If the mayonnaise becomes too thick or stiff, add a drop of vinegar/lemon juice to help thin it out.
8. When you're finished beating in the oil add the 2 tablespoons of boiling water. This is what Julia calls an "anti-curdling" method.
9. Now you have regular mayonnaise. If you'd like three types of mayonnaise divide your sauce into three. Set one aside to leave regular plain mayonnaise.
10. If you'd like roasted garlic mayonnaise, heat your oven to 400°F/205°C. Remove the garlic cloves from the bulb but leave the papery skin on. Drizzle with olive oil and then wrap in aluminium foil. Roast in the oven for 30-45 minutes. The garlic is ready when a knife easily pierces through. [Alternatively you could cut the top off the bulb of garlic, drizzle with oil, wrap in foil, and roast the whole thing use what you need and save the rest in the fridge.]
11. When the garlic is ready, peel off the skin then mash the garlic into a paste.
12. Mix the garlic paste in with ⅓ of your divided mayonnaise. It will make the sauce a bit thicker and chunkier, but with a nice rich, yet subtly sweet garlicy flavor.
13. With the remaining ⅓ of your mayonnaise add in 1 teaspoon of sriracha sauce. Taste. Add more, 1 teaspoon at a time (or ½ teaspoon at a time) until it reaches your desired spiciness. This will thin out your mayonnaise, but it's a wonderful blend of spicy hot and creamy coolness.
14. Now you have three flavors of mayonnaise for all your dipping and sandwich needs!

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Something I really enjoy about cooking is that fact that it opens me up to all kinds of new things. Whether it’s trying a new ingredient or learning a new method of cooking, I find that there is always something new to discover. And something I continually learn is that some foods you can make at home and they don’t only come from the store.That might sound like an idiotic thing to say, but hear me out. There are some foods like Oreos, Twix, or Cheez-Its that only seem to exist in the grocery store and I never consider that I could actually make them at home until I go on Pinterest and see how awesome and creative some people can be.

And that’s what brings me to ranch dressing. Last week when I made the Siracha roasted cauliflower, I thought about ranch dressing because it’s my favorite dressing to have with wings and other hot foods. And then I thought, “could I make that?” Because in my mind ranch dressing only comes in a Hidden Valley bottle from the store. When I told my friend Abi that I was making ranch dressing she said, “what’s even in ranch dressing?” My thoughts exactly. As far as I knew, ranch dressing is a delicious mystery.

So, I hit the internet and there are tons of recipes out there! It’s not so hard to make, but there is a lot going on in such a simple dressing. There are so many herbs and spices! To be quite honest, making ranch dressing is really personal because there are so many ways you can fiddle with it to make it exactly to your taste. You can make it sweeter, tangier, and if you wanted even a little bit spicy.

As I was making it, I kept trying to make mine like the bottle. This was especially tricky given that I was working from memory and not comparing it to actual bottle dressing. I came to a point where I liked it well enough, but it didn’t seem perfectly like the bottle. I asked Ryan to taste it and he said:

“It tastes like it at the beginning in the end, but in the middle it has more… pop.”

Then I asked him to compare it to the bottle. And he said…better! Well, that was good enough for me. Job done! My version tastes like ranch dressing but is less sweet, has a bit more complexity, and suits the tastes of my household – but most importantly isn’t the point of home cooking to be better than mass market stuff? I think so. So impress your guests the next time you put out a vegetable spread and show them it is possible to make delicious – and better – ranch dressing.

Recipe adapted from Ree Drummond. I’ve adapted it from her, please adapt it from me. Serioiusly. Start with the basics of mayo and sour cream. If you don’t like garlic, use just one clove. If you love chives, add a bunch. Start with a little and then work your way up to reach your desired consistency. If you find you’ve made it too tangy (maybe too much butter milk or sour cream) then add more sweetness with the Worcestershire sauce. If you find you’ve made it too sweet, add more salt, or spice like the paprika or mustard. You can make your perfect ranch dressing. Just trust yourself and you can do it.

Messy level: One spoon. The method for this is mixing all the ingredients, tasting, then adjusting. The only dishes you’ll make will come from when you have to chop the herbs – and a knife and a cutting board are hardly messy burdens.

Ranch Dressing

 

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Ingredients

• 2 cloves garlic
• ½ teaspoon salt
• ¾ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh dill
• 2 teaspoons minced fresh chives
• 1½ teaspoon Worcestershire sauce
• ½ teaspoon ground black pepper
• ½ teaspoon white vinegar
• pinch paprika
• ½ teaspoon dijon mustard
• ¼ - ⅓ cup buttermilk (add until desired consistency is reached)

Instructions

1. Either, mince the garlic very finely or use a grater to grate the garlic.
2. Put the garlic in a medium bowl and mix in the salt. Mix the garlic and salt together until you have a garlic paste.
3. Add the mayonnaise and sour cream to the garlic paste. Mix thoroughly so the garlic is spread throughout.
4. Now stir in the parsley, dill, chives, Worcestershire sauce, pepper, vinegar, paprika, and mustard.
5. Pour in a little bit of buttermilk. Keep adding until you have your desired consistency. I did just ¼ cup because I wanted it to be thick, and just barely pourable.
6. Taste! Adjust as you see fit. See my notes above about taste. For more info on that you can also go here
7. Now serve either with raw veggies, hot wings, or over your favorite salad.

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In addition to enjoying our neighborhood, I’m also trying to get back in the kitchen and do some real cooking. One the the best gifts we got from our going away haul, were two British cookbooks. Today, we can get practically any ingredient whenever we want, so it’s hard to know about traditional foods. I feel these cookbooks are giving me some good insight on traditional British cooking. There’s lot of recipes using lamb, pork, and part of the animals I’ve barely considered before. Alternatively, there aren’t many recipes using turkey or poultry. Vegetable recipes use mostly root vegetables, and barely any light leafy greens. These recipes give clues to what would have been available, before everything was available. I love it!

I also love the cookbooks because the recipe names are wonderful and amusing. Here are some examples: Yorshire Fat Rascals (cookies), flummery (custard), bubble and squeak (potatoes and cabbage). It’s so much more delightful than just describing what is in the dish. I love it. The name, soles in their coffins, is part of the reason that I c
hose today’s recipe. The sole, is the type of fish used. And the coffin is a hollowed out baked potato. I find this dish’s name both gruesome and adorable, I think that’s part of the fun. But I also thought the recipe sounded tasty. Seriously, fish, potatoes, and shrimp? That sounds yummy to me. I also wanted to push myself to try more fish recipes, and the technique seemed straight forward enough.  Although all the steps are pretty easy, it is a time consuming recipe. To make it quicker Ryan and I did the whole thing together, and that made cooking even more fun.

This recipe comes from the book Great British Cooking: A Well Kept Secret. This book is adapted for the American kitchen, which is awesome except that I’m an American cook using a British kitchen. So, I like measurements in cups and tablespoons, but Fahrenheit isn’t helpful anymore. More specifically, the recipe writes temperature in Fahrenheit and my oven is Celsius. Needless to say, Ryan and I did some Googling and converting mid cook.  I think after today, I’ll have to start putting both temperatures on the blog to keep my mind straight.

If you’re going to attempt this recipe, my most important recommendation is to trust your eye on how much to buy. The original recipe calls for 8 small sole fillets and 4 baking potatoes. When I saw the size of the available potatoes, compared to the size of the sole fillets, I knew that wouldn’t work. I went with three sole fillets, and 4 potatoes. The biggest fillet was cut in half and fit nicely in the two smallest potatoes. While at the grocery store, use your judgement on what will fit best. Ok, that’s enough direction. Let’s get cooking.

Ingredients:

4 baking potatoes

3-4 sole fillets

1 small yellow onion, finely chopped

2 cups white wine

4 tbsp butter

1/3 cup flour

2 cups mushrooms, sliced lengthwise

1 cup peeled and uncooked shrimp

salt

pepper

butter & milk for seasoning potatoes

Directions:

1. Heat oven to 425°.

2. Scrub the potatoes clean. Use a fork and poke a few wholes into the potato. Put the potatoes directly onto the oven rack, or on a baking sheet. Bake for 1 hour, or until a knife pokes through with no resistance. (I took this picture because I was so excited to have an oven light. The oven in Arlington did not have a light)

3. While the potato is baking, chop the onion.

4. In a small roasting pan, or oven proof dish, roll the sole fillets (like you’re rolling up a carpet). Pour the wine and onions over the fish. Season with salt and pepper. Cover loosely with aluminum foil.

5. When the potatoes are finished, take them out and set them aside to cool. Keep the oven door slightly ajar for a few minutes to let some heat out. Reset the oven to 350°.

6. Put the fish in the oven for 8 minutes. If you’re worried your oven is too hot, take it out a little earlier. You don’t want the fish to be overcooked.

7. While the fish is cooking, chop the mushrooms. Also, take the potatoes and cut a slice off lengthwise. This is the lid to your coffin. Use a spoon and hollow out your baked potatoes. Set the insides in a bowl to use later.

8. Take the fish out of the oven. Turn the heat up to 400°. Carefully remove the fish from the pan. Keep the cooking liquid, but strain out the onions.

9. In a saucepan, melt the 4 tbsp of butter. Then add the flour and cook for two minutes. Gradually add the strained wine cooking liquid. Stir until you get a light-colored creamy sauce (you might not need all the liquid). Taste. Season with salt and pepper if desired (Be careful! I didn’t realize my pepper opened two ways, one way with small holes and one with large. I accidentally opened the large size and dumped so much pepper in I practically ruined the sauce!)

10. While you’re making the sauce, heat a skillet over medium heat. Add the mushrooms and cook for 5 minutes, then add the shrimp. Cook until they just turn pink. Remove from heat.

12. Put the potato coffins in your roasting pan. Spoon a bit of sauce into the bottom of a hollowed out potato. Then place a fish fillet inside. Spoon a bit more sauce on top. Then spoon the shrimp and mushrooms on top of that. If you like the sauce, you can pour lots more sauce on and smother the whole thing. Finally put the potato lid on top.

13. Cook in the oven for 10 minutes. While this is cooking, mash the potato insides. Gradually add milk, butter, and salt until the mashed potatoes are to your liking.

14. Remove from the oven. Place a coffin and a dollop of mashed potatoes on your plate. Serve!

Messy level: 4 spoons. This has a lot of steps, and requires a lot of spoons, pots, and finesse. The maneuvering between steps isn’t hard, but we made a mess straining the wine sauce, stirring the flour sauce, and all the pouring that has to be done. Also, hollowing a potato and stuffing it with a sole fillet makes for some gooey fingers.

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And then I tried a roasted acorn squash stuffed with rice and lentils. It came out under cooked and under seasoned. That was probably a recipe that with a little tweaking I could get right, but I was still disappointed.

But one meal worth writing about was my lunch on Monday. I had off for Columbus day and my friends Ashley and Mala came over. We had a pretty fancy lunch despite some lazy hostessing on my part. And by lazy hostessing, I mean that 75% of the dining table was covered with a puzzle of Abraham Lincoln that I’m working on, and I also made them use paper plates. In spite of that, lunch actually turned out quite nice and now I wish I had taken more pictures.

We started out with a cheese plate. Ashley brought apple-cinnamon covered goat cheese. I had never had goat cheese coated in anything but herbs, so it was cool to try. We also had Gruyere and cheddar, which I served on my fancy cheese platter with the fancy cheese knives.

For our lunch we had a salad (that Ashley made), pici pasta, and homemade tomato sauce. Ashley’s salad was a great combination of sweet, from the fruits, and a sharp saltiness, from the blue cheese. The pear she used was a little soft, which was actually really nice because it soaked up the dressing. And the addition of pecans made for a nice crunch.

The recipes for the pici and tomato sauce I adapted from the Amateur Gourmet. We were all skeptical of how well the pasta would come out and we were delighted that it actually tasted like pasta. We did have some issues with shaping the pasta. The Amateur Gourmet said to shape the pasta, put it on a plate, and toss it with flour before putting the pasta into boiling water. We did that, but we must not have used enough flour because all the pasta stuck together and Mala and I ended up ripping the heap of dough apart and throwing in random sized pieces into the water. The three of us agreed it would have been easier to bring the water to a boil, then shape the pasta, then immediately throw it in the water so the shape would be less weird. Because of the random shaping, some of the fatter pieces were heavy and reminded me of gnocchi. But, if you roll thinner pieces it really tastes just like pasta. Though in the end, I think we were all impressed that we made homemade pasta for lunch.

The pasta sauce was my favorite part. I learned about it from the Amateur Gourmet, but the original author is Marcella Hazan. This recipe is SO EASY and SO DELICIOUS. I really don’t think I’m overselling it. There’s this pasta restaurant that Ryan and I love called Pasta Mia. The pasta there is so good that we always overeat because we want to soak up as much of the good flavor as possible. The first time I made this recipe I thought, “this smells like Pasta Mia.” But I didn’t say anything because I didn’t want to influence Ryan. Then he took a bite and said, “this is like Pasta Mia.” So if Pasta Mia means anything to you, then you’ll know this sauce is good. If Pasta Mia means nothing to you, sorry. You should still try it because it’s so simple and comforting and tasty.

Anyway, today’s post has three recipes and I hope you enjoy!

Ashley’s Salad–

Ingredients:

(Portion amounts based on your taste preferences)

arugula

sweet and spicy pecans

crumbled blue cheese

1 pear, sliced

dried cranberries

balsamic vinaigrette

Directions: 

1. Mix arugula, pecans, cheese, pear, and cranberries in a large bowl.

2. Dress with balsamic vinaigrette. Serve!

Tomato Sauce –

Ingredients:

1 28oz can of whole peeled tomatoes

5 tbsp butter

1 medium onion, peeled and cut in half.

Directions:

1. Empty the can of tomatoes into a pot. Use a knife and roughly cut up the tomatoes. Don’t get crazy with this, just cut the tomatoes in halves or quarters.

2. Add the butter and onion halves. Turn on the heat to medium and bring to a simmer.

3. Once it’s simmering, lower the heat. Let it simmer, uncovered, for 45 minutes. Stir occasionally and use your spoon to smash and crush the tomatoes.

4. After 45 minutes, discard the onion.

5. Serve.

Pici Pasta –

Ingredients:

3 cups all purpose flour

1/4 tsp salt

1/2 large egg, beaten (Mala beat the egg first, then we measured out half)

1 cup water, room temperature

Directions:

1. In a large bowl mix together flour and salt.

2. Add the water and egg. Knead until smooth. (Amateur Gourmet says about 5 minutes)

3. Flatten it and rub it with olive oil. Cover it with plastic wrap and let it sit for 30 minutes.

4. While you’re waiting for the dough, bring  a large pot of water to boil.

5. Generously flour your work surface and hands. Roll out the dough. Cut the dough into desired pieces. (I cut the dough into chunks and then rolled out snakes).

6. Drop the pasta snakes into the boiling water.

7. Boil for 3-4 minutes.  You want the pasta to be cooked through but not raw.

8. Drain, top with sauce. Serve!

Messy level: The salad and tomato sauces are easy 1-2 spoon recipes. The pici though is a 4-spoon recipe. You have to stick you hands in and knead the dough and it get really sticky and caked into your finger nails. Also you have to flour your work surface and roll everything out. It takes a bit of work and makes quite a bit of mess. All this mess is the reason I was  a lazy hostess and opted for paper plates.

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I think the website is hilarious. I feel like if my college friends and I had a cooking show, it would be like Thug Kitchen. Probably less cursing, but the same idea that you’re awesome, what you’re making is awesome, and not to take it all too seriously. Anyway, today’s recipe comes from him.

When I found this recipe I was excited because I thought it would be something both Ryan and I would like. I want to have more meatless dinners, but it’s got to be satisfying and delicious for both me and Ryan. This seemed perfect because chickpeas are filling, there’s vegetables in the falafel, and the buffalo sauce is really flavorful and delicious. Also, Ryan and I were recently in Charlottesville, VA and ate at One Meatball Place and I loved their special buffalo chicken meatball. It was so juicy and amazing and I was eager to try something similar again soon.

Suffice it to say, I was inspired and Ryan and I were going to have buffalo falafel for dinner! I really liked it and had the leftovers for lunch for the next two days. It was spicy, flavorful, and I’ll call it “healthy” since there’s cauliflower in it. And as a broad generalization, I think it’s a good balance of foods girls like and foods boys like. I recommend eating it on pita bread or over lettuce and drizzled with ranch dressing.

If you don’t like spicy, you could still make the falafel and pair it with your favorite sauce. This sauce is great though, and I’d use it on chicken wings or any other meal where you’d like to add a kick.

Ingredients: 

Falafel:

1 15oz can of chickpeas, drained

1/3 of pound cauliflower

1/4 cup diced onion

2 gloves garlic, finely chopped

1 tsp olive oil

1/2 tsp all-purpose seasoning

2 tbsp bread crumbs

Buffalo Sauce:

2 tbsp olive oil

2 tbsp flour

1 cup cayenne based hot sauce

1/4 cup water

1 tbsp vinegar

Directions:

1. Preheat oven to 400°. Grease a baking sheet

2. Using a food processor, chop up the cauliflower until it’s in tiny pieces.

3. In a bowl, mash the chickpeas until fairly smooth. You can leave some chunks, but you want it to be smooth enough so you can form chickpea balls.

4. Add the cauliflower, garlic, onion, oil, seasoning, and bread crumbs to the chickpea paste. Mix.

5. Form the mix into balls. It will make a little more than a dozen.

6. Put the balls on a baking sheet. Cook for 12 minutes, flip, then cook for 12 more minutes. They should be lightly brown on the outside.

7. While the balls are baking, start on the sauce. In a saucepan, heat oil

8. Add flour to oil. Stir continuously until it is golden. This takes about 3-4 minutes. Don’t let it boil.

9. Add half the hot sauce and mix. It should thicken up.

10. Add the rest of the hot sauce, water, and vinegar. Mix until smooth. It will smell spicy!!

11. After the falafels are done baking, pour buffalo sauce on top of them and bake for another 5 minutes. It’s less messy if you gather the balls on your baking sheet, then pour the sauce on them.

12. Serve and eat!

Messy level: I give this two spoons. It’s pretty self contained and there’s nothing that really splatters. I think it’s important to really grease the baking sheet well. I had a hard time flipping the balls over and so it made clean up a little more challenging.

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