Oils and Herbs

Last week on C’est Bon Cuisiner it was all about Oils and Herbs. From quick and easy vinaigrettes to homemade mayonnaise!

Check out Rogers 23 Tuesday at noon and several other times for repeats! Click here for a full listing of when you can catch our show. This week’s episode is all about Tomatoes!

** Contest!** Just comment on this blog post and let us know which of the following recipes you would make at home! You will be entered into a draw for 2 tickets to our Taste of Lowertown Food Tour of the ByWard Market for this coming Saturday. Contest closes Friday morning at 10am. Good luck.

Pesto Rosso

Quantity	Ingredient
4 cups	Fresh basil
1 cup	Sundried tomatoes in oil
2 cups	Parmesan cheese, grated
4	Garlic   cloves
1/3 cup	Toasted   pine nuts
2 tbsp	Lemon   juice
½ cup	Olive   oil

In a food processor combine all ingredients, puree until smooth

Pesto

Quantity	Ingredient
4 cups	Fresh basil
2 cups	Parmesan   cheese, grated
4	Garlic   cloves
1/3 cup	Toasted   pine nuts
2 tbsp	Lemon   juice
½ cup	Olive   oil

In a food processor combine all ingredients, puree until smooth

 

 

Mayonnaise

Quantity	Ingredient
2	Eggs
45 g	Grainy   mustard
10g	Red wine   vinegar
4 g	Salt
1g	Pepper
500 ml	Soya oil

In a food processor combine all ingredients, puree until desired consistency.

 

House vinaigrette

Quantity	Ingredient
¼ cup	Dijon
½ cup	Red wine vinegar
1 ½ cup	Canola oil

1.  Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds.
2. With the machine running, slowly drizzle in ½ cup of the oil.  Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick.  It should be very creamy.
3. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks.  Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)