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 |
- Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds.
- 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.
- 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.)
I’d likely make the mayonnaise – always wanted to try and make homemade and this recipe makes it look so simple!
Mark
Great photos and clean, fresh, holsum food.
I’m a sucker for sundried tomatoes, and we still have some basil in the garden that I’d love to use before the frost comes. I’d go for the Pesto Rosso.
The pesto and house vinaigrette would be two recipes I would make at home.
According to our random number generator you are the winner Sonya!! I will be in touch shortly to give you information on your prize!