Dinner Dealings: Sour Cherry Vinaigrette

Sunday, June 14, 2015

Sour Cherry Vinaigrette

A terrific dressing for a summer salad. I am pairing this with a pork tenderloin and it should be excellent.

1 1/2 Cup Tart Cherry Juice
1/3 Cup Red Wine Vinegar
Juice of one Lemon
1 clove garlic
1 teaspoon minced shallot
1/2 Cup olive oil
1/2 Cup Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
Salt & Pepper to taste

Please cherry Juice in a saucepan with the shallots and garlic, reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool.

Pour cherry juice, vinegar and lemon juice in to a large measuring cup (I like to use a 3 cup measuring cup) Add mustard and using a hand blender, blend for thirty seconds.
Add oil very slowly and blend until all is incorporated and you have an emulsified dressing. Correct seasoning with salt and pepper. Toss your salad lightly and Enjoy!

Will keep in the refrigerator for a week.

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Why Write my Dinner Dealings

Well, here I go. I'm starting a journey I never thought I'd begin. In all honesty, the first reason I wanted to start this blog was to have a place where I could keep my weekly menus and write my dinner ideas, recipes, preparations, etc. (as I created them) But, then I thought maybe others would benefit from what I posted. Now, I'm not one of those people who believe what I have to say is so important or even really cares what others think. Seriously, who wants to hear what I've got to say? Maybe no one. But, maybe there are lots of people who struggle every day thinking, "What's for dinner?" Folks who struggle to make great food for themselves, their families, their friends.

I see every week in the markets around town what people put into their shopping carts. I cringe. Most of what people buy is beige or in a box, pre-processed, and loaded with ingredients they can't pronounce. Why? It's easy, fast, and I think they've been brain washed by TV commercials that it actually tastes good. They buy very few fresh vegetables (green doesn't have to be the enemy), no fresh seafood, and if it's not a banana, apple or grape, no fruit.

Now, I'm no food snob, I love all kinds of food. I just believe, as Anthony Bourdain, we have forgotten how to cook in this country. Maybe we weren't taught or had no interest in learning. But, I think learning how to cook, feeding yourself and maybe others is a basic life skill. I am not talking about producing souffles, consommes, or anything complicated. Basic cooking is something everyone should know how to do. And, if you're going to do it why not make it dynamite?

In my kitchen, for the most part, I use a semi-homemade approach. I no longer have the time (or frankly, the interest) in making my own bread, puff pastry, or pastas, etc. Today, there exists very good processed "components" on every market's shelves that are great helpers for the home cook to produce restaurant quality results. With them you can cook excellent fare that is natural and not loaded with chemicals. I just really believe that we are what we eat and the junk that most people put in their bodies (and their children's bodies) is what keeps them overweight and sick.

Ok, I'm off my soap box.

Making great food is not hard you know. I work a fast paced, demanding career and can't take hours and hours to prepare dinner. Most of what I make is done in 30-45 minutes. You just need to be a little organized, know a few simple things, enjoy the process, and cook with love.

So, off I go...

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, June 14, 2015

Sour Cherry Vinaigrette

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