Monday, February 28, 2011

The Gift That Keeps on Giving!

Veal Ragu Sauce
Pasta with the Ragu Sauce
Soufflé after Mozza with Veal Ragu Base

We had a lot of veal left over from the big dinner and didn’t want to let it go to waist.  (Although with everything we made with it, I am sure it did go to our waists.)

We started by making a veal ragu. We removed the bones from the veal shanks, and started with the meat and vegetables and liquid remaining in the pot. We then adapted the recipe for Garganelli with Veal Ragu On Top of Spaghetti by Johanne Killeen and George Germon. This is an excellent ragu recipe.

We used our favorite Pappardelle by Rustichella – we purchased it at The Cheese Store of Silverlake.

We had so much sauce that we couldn’t use all of it up with just the pasta. We remembered a dish that we had at one of Mozza’s Restaurants outrageous Magiare In Fuamiglia Friday night family style dinners. They served Soufflés on top of a base of about 1 ½ inches of ragu sauce. It was fantastic! You dipped thru the light Soufflé and reached the ragu at the bottom. When served the ragu wound up on top of the soufflé. It was an inspired dish. So we decided to do it ourselves. We heated the ragu, poured it into a soufflé dish and following a recipe for the souffle portion that Mozza had provided to us, poured the mixture on top of the ragu. We then baked till a beautiful brown top had formed on the Soufflé. Thus the left over veal continued to serve us, and we loved it!

Garganelli with Veal Ragu
Serves 6 to 8 as a first course or 4 to 6 as a main course
On Top of Spaghetti
Johanne Killeen and George Germon

This versatile sauce works well with many pasta shapes, both dried and homemade. Try it with Garganelli, penne, or rigatoni.

If von have leftover veal from a roast, use it in place of the stewing veal. Cut the veal roast into tiny cubes and fold them into the vegeta­bles in step 2. Toss for a few minutes, add the wine, and proceed with the rest of the recipe.


¼        cup extra virgin olive oil
5         tablespoons unsalted butter
1         cup finely chopped onions
½        cup finely chopped carrots
½        cup finely chopped celery
½        teaspoon ground fennel seeds
½ to 1 teaspoon sea salt
1 pound stewing veal or leftover cooked veal roast, cut into 1/4- to 3/8-inch cubes
½        cup dry white wine
½        cup milk
1         cup chopped canned tomatoes in heavy puree
            1         cup homemade chicken
1         pound dried garganelli, penne, or rigatoni (Rustichella d'Abruzzp makes a great garganelli)
Freshly grated Parmigiano-Reggiano

Heat the olive oil and 2 tablespoons of the butter in a heavy-bottomed saucepan (about 8-inch in diameter and at least 4 inches deep) or flameproof terra-cotta casserole (with a lid). Add the onions, carrots, and celery. Saute the vegetables over low heat, stirring occasionally, until they are very soft and have almost melted into a puree. This can take about 30 minutes and requires patience. The vegetables must be soft before proceeding with the recipe or they will not soften further.

Add the fennel seeds and sauté for 2 min­utes until the fennel is fragrant. Raise the heat and add the veal. Cook, stirring, until the meat is no longer pink. Add the wine, reduce the heat, and cook gently, stirring often, until almost all the wine has evaporated, about 30 minutes. Add the milk, raise the heat, and cook until the milk has evaporated. Stir in the tomatoes and stock, and simmer, covered, until the veal is tender, an additional 30 minutes or more.

Bring a large pot of water to a boil. Generously salt the water and drop in the pasta. Cook, stirring often, until al dente. Drain the garganelli and transfer to a heated serving bowl. Cut up the remaining butter and toss with the pasta. Di­vide among heated bowls and top with a ladle of ragu. Pass extra sauce and Parmigiano-Reggiano at the table.


Friday, February 25, 2011

Shanks for the Memories










We decided to have a Crestmont Dinner. Crestmont in Silverlake is a short street that has a long history. We were recently lent a book by Daniel Hurewitz: Bohemian Los Angeles, and it documents that Silverlake has always been an artistic, alternate lifestyle community. Bea was born on Crestmont and has lived in Silverlake her entire life. Darryl and Robert live on the street, as well as Mike and Chris. We had the entire group over for a very lively night.

We started with lots of wine served with Humus and Pita Chips from Joan’s on 3rd. They are absolutely the best pita chips in LA.

It had been cold and wet again so a winter dinner was perfect given the weather. We started with a delicious spring soup – Farro, Leafy Greens and Potato, as Prepared in the Marches from the Paula Wolfert Cookbook: Mediterranean Grains and Greens. It is a great spring soup with asparagus and fresh shelled peas. I had baked a no-knead bread which we had with the soup.

For the main course we made Braised Veal Shanks from an unpublished recipe by Mark Peel of Campanile. It is a pain to make but delicious. Of course, we purchased the veal from McCall’s Meat and Fish, these were beautiful tender shanks. They were braised with lots of vegetables. We served the meat over Polenta with the braising liquid and vegetables.

A cheese course of Mt Tam Cheese from The Cheese Store of Silverlake was next with the crusty No-Knead Bread.

Finally Chris and Mike provided a delicious home made Salted Carmel Ice Cream on top of homemade Chocolate Sauce that seized up to a thick texture. With the dessert they served a Waffle like cookie called a Gaufrette.

We then served Chateau Clemens Barsac a Premier Cru dessert wine, it was delicious! 

It was a very enjoyable dinner with political discussions, Silverlake stories and a spirited conversation about adulterated milk-products.


Farro, Leafy Greens, and Potato Soup as Prepared in the Marches
From Mediterranean Grains and Greens by Paula Wolfert

Serves 3 or 4

On a spring trip to the Marches (on the Adriatic coast of central Italy) I met a marvelous white-haired forager-chef-restaurateur, Felice Orazi, famous for his spring soup made with a local wild green called bubbolino, farro, and freshly dug potatoes.

Felice's wife, Rosalba, also uses bubbolino in her equally famous risottos and frittatas. Felice's restau­rant, Le Copertelle, is nestied on the side of a mountain. He starts picking bubbolino in March, when this marvelous pealike green is barely an inch out of the ground. It's then, he says, that the plant is at its tender best. On the April day when I visited he looked out the window just before going out to forage. "Hmmm the weather's weird today," he said. "I think I'll find some mushrooms, too." Then he smiled. "It's going to be a good lunch."

He returned with bubbolino and mushrooms, and the lunch, as promised, was good—in fact, out of this world! He told me that as spring progresses into summer he must go out earlier each day in order to climb higher up the mountain, since at lower levels the plants have matured and are too bitter for cooking.

Bladder campion (as bubbolino is called in English) tastes like a cross between asparagus and sweet peas—which is how I've simulated its taste in the following recipe, also adding a little arugula for texture.

When I first started searching for wild greens, I thought bladder campion would be hard to find. In fact, I found it right in the middle of my daylily patch in front of my summer home on Martha's Vineyard. Unfortunately, it was too mature to use.

If you do decide to go for the real thing, be sure to consult a reliable book on wild edible plants in your area. Otherwise you may make a mistake and cook an inedible look-alike.

½         cup farro
3         tablespoons olive oil plus more for garnish
½         cup chopped flat-leaf parsley
½         teaspoon red pepper flakes (without seeds) or more to taste
4         cloves garlic, peeled and sliced
½         pound boiling potatoes, peeled and chopped
½         pound arugula leaves, stemmed and finely shredded
1         cup shelled peas         .   .
3         fresh asparagus spears, sliced very thin crosswise (optional)
Salt
Freshly ground black pepper
3         cups vegetable, meat, or poultry stock, simmering
Freshly grated pecorino Romano or Parmigiano-Reggiano

1.   Pick over and rinse the farro and soak in tepid water overnight.

2.   Drain the farro, cover with fresh cold water, and cook, covered, until tender, 45 minutes or longer, depending upon the age of the grain.

3.   Meanwhile, in a heavy-bottomed bean or soup pot, heat the oil; add the parsley, red pepper, garlic, and potatoes; and saute until soft and golden brown, about 15-30 minutes, mashing the potatoes in the pot, so that they begin to stick to the bottom of the pan and create caramelized areas here and there—but avoid burning.

4.   Add the arugula, peas, and asparagus, if using, and stir-fry for a few minutes. Season with salt and pepper. Add the fully cooked farro and 3 cups sim­mering stock and bring back to a boil. Cook at the simmer for 30 minutes to cook the vegetables and blend flavors.

5.   Adjust the seasoning with salt and pepper. Remove from the heat and let stand 5 minutes before serving. Serve with a drizzle of fresh olive oil and a small spoonful of cheese.


Braised Veal Shanks With Salsa Verde
Mark Peel Campanile Restaurant
Serves 6

This is a variation of Osso Bucco, but on a more impressive scale. The veal shank is left whole for the slow gentle braising, and then long strips of succulent meat are sliced off for serving. This dish can be elevated to a show piece by presenting the shank standing on end with the sliced meat fanned out around it on a bed of braised vegetables. The trick to slicing is allowing the shanks cool in their liquid for a good half hour, allowing the meat to firm up a little, and to use a very sharp knife.

These veal shanks are best for a big wintry Sunday evening meal. Served with polenta, soft, or fried, and Salsa Verde, this dish is complete, as the unctuousness of the veal and polenta combination is cut by the sharp flavor of the Salsa Verde. Don't let the long preparation and cooking time put you off, because the braise doesn't require much attention, only enough to ensure that the liquid does not evaporate to the point the shanks are less than half covered.

The shanks can marinate for up to 2 days. The dish can be prepared, and cooked hours in advance, if desired. If you can find marrow spoons anywhere, and you have a taste for it, eat the marrow. The shank bones will yield a few more delicious mouthfuls of rich veal flavor.
Osso bucco is traditionally served with the bone cut into small pieces, but most butchers can order whole shanks if you ask. Have the round bottom of the shank bone trimmed flat if you want it to stand upright.

2 whole veal shanks, each about 3-1/2 pounds

Marinade
1/3 cup extra virgin olive oil
1/2 teaspoon whole juniper berries, crushed
1/2 teaspoon whole black peppercorns, crushed
2 or 3 sprigs fresh thyme
2 or 3 sprigs fresh rosemary

Braising Liquid
3 tablespoons vegetable oil
1/4 (6 ounces) green cabbage, washed, trimmed, and cored, and cut into 2" pieces
1 medium (1/2 pound) onion, cut into eighths
2 large (1/2 pound) carrots, peeled, cut in half, lengthwise and
then cut into 2" pieces
3 large (1/2 pound) celery stalks, cut into 2" pieces
2 large (1/2 pound) leeks, whites only, trimmed and cut into
2” pieces
1 medium (1/2 pound) fennel bulb, trimmed and cut into 1/8" thick pieces
1 cup dry white wine
1/4 cup white wine vinegar
5 cups Brown Veal Stock
5 cups water
2 heads (1/4 pound) garlic, cut in half, horizontally
4 sprigs each thyme, sage, and parsley

Salsa Verde

Kosher salt
Freshly ground black pepper
In a large mixing bowl, marinate the shanks in 1/3 cup olive oil, the juniper berries, whole peppercorns, the thyme and rosemary. The shanks can marinate, refrigerated/up to 2 days^)

Have ready:

The Brown Veal Stock, warm in a medium saucepan, over low heat.

Preheat the oven to 400 degrees.

Remove the shanks from the marinade. Dry the shanks with a few shakes to remove any surface liquid. Season lightly with kosher salt and black pepper. Brown the shanks until brown on all sides, about 10 to 15 minutes. (If a grill is unavailable, or inconvenient, brown the veal shanks in a large cast iron skillet, over medium-high heat, with 2 tablespoons of vegetable oil, about 10 to 15 minutes) After browning, let the shanks rest on a large platter.

In a large oven proof casserole, or deep roasting pan, over medium heat, preheat the 3 tablespoons vegetable oil. Saute the cabbage, onion, carrots, celery, leeks, and fennel until lightly browned on all sides, about 10 minutes. Deglaze the pan with the white wine and the vinegar and reduce by about 1/4, about 5 minutes. Add the stock, water, garlic, and the thyme, sage, and parsley, and bring to a simmer. Transfer the browned shanks and any juice on the platter to the casserole and put the casserole in the oven. The braising liquid should come a little more than half way up the side of the shanks. Braise, uncovered, until the shanks are very tender, about 2-1/2 to 3 hours turning carefully every 45 minutes.

Remove the pan from the oven, and allow to rest about 20 minutes.
Remove the shanks to a platter, skim away and discard the fat.   Return the braising liquid and the shanks to the pan, and allow to rest in the broth for a half hour before slicing.

Prepare the Saisa Verde

Using a long, very sharp knife, slice the shanks taking care to avoid shredding the meat. Slice 1/4" to 1/2" thick pieces parallel to the bone, working around the bone until all the meat is removed.

To serve, stand the shank bones on the broad end, on a large platter and fan the sliced meat around in a circular pattern. Put a portion of polenta, if desired, in each of 6 large, warm soup plates, add a portion of braised vegetables and about 1 cup of the braising liquid. Drizzle a tablespoon of Salsa Verde over each portion of polenta, and several tablespoons over the sliced veal, and serve immediately.


SALSA VERDE
Yields 3/4 cup
This salsa verde is of Italian, not Mexican origin. The flavor is a balance of garlic, anchovy, tart lemon, capers, and fresh herbs. Salsa verde is perfect for serving with roasted meats. It fills the same taste niche as steak sauce, but because it's freshly made, the flavors are more vibrant. The lemon juice and the vinegar from the capers give it a cutting quality, and the anchovy adds a bite to the richness of roasted meats. It's a small flavor twist that works especially well on a roast beef sandwich. Salsa Verde is perfect with the Braised Veal or Lamb Shank. It is important that Salsa Verde be prepared fresh no more than an hour before serving to catch all the flavors at their peak.

3 anchovy filets, coarsely chopped
3 large garlic cloves, peeled
1 tablespoon + 1 teaspoon capers, drained well
1/2 cup extra virgin olive oil
2 teaspoons fresh lemon juice
3 tablespoons coarsely chopped Italian parsley leaves
2 tablespoons coarsely chopped fresh marjoram
2 tablespoons coarsely chopped fresh mint leaves
Kosher salt
Freshly ground black pepper

In a mortar and pestle, grind to a paste the anchovy fillets, capers, garlic, 1/4 teaspoon kosher salt, and 1 tablespoon of the olive oil. Continue to grind, adding the herbs, and 1 more tablespoon of olive oil. When the herbs have been ground to a coarse paste, slowly add the remaining olive oil, stirring to incorporate it into the paste.

When ready to serve, stir in up to 2 teaspoons fresh lemon juice, to taste. Season to taste with kosher salt and black pepper, and serve immediately.



Thursday, February 24, 2011

Lunchtime Eggplant


During our pork dinner, Shu mentioned one of his absolute favorite Bangladeshi Dishes: Bengali Style Eggplants with Tamarind Sauce. He offered to come to our house and cook it for lunch. The dish is his Mom’s recipe and is excellent. He also talked to us about the difference types of Ghee and highly recommends the use of Gawa Ghee. We will look for it.

We are anxious to make the dish now that we have the recipe. It is wonderful. He served it with Roti, that he grilled on our stove.

Bengali Style Eggplants with Tamarind Sauce ( Tetul diye Begoon)

Shuman’s Mom’s Recipe

1 and Half Lbs of Desi Eggplants (Begoon/Baingan)
Half large Onion chopped
1 Table spoon Garlic paste
1 Table spoon Ginger paste
1 Table spoon Gawa Ghee
2 Table spoon Tamarind Sauce (Tetul) mix this with 1 table spoon sugar or honey
1 Table spoon plain Yoghurt
1 Table spoon Panch Phoron or Poram (Bengali Phoron, Hindi Poram)
Fresh Cilantro
Salt to taste
Chili powder upto you.

Cut Eggplants in halves or quarters.
Heat Ghee and put in the onions, garlic and ginger for a few minutes
Put in Eggplants and stir in high heat
Add tamarind sauce and yoghurt And IF you want Chili powder
reduce heat
when almost done (Eggplants are tender) put in Panch Phoron (which has been heated)
put in Cilantro and cover to retain smell. Just place the Cilantro on top, dont mix with Eggplants.

Serve with Chapatti or plain white rice......Enjoy!


Monday, February 21, 2011

Jews and Muslim Share a Pork Dinner






Mark Bittman column in the New York Times as been a staple source for recipes that we love to make. He recently retired from his column (we will miss it). He listed his top 25 recipes from his years at the paper. The Pork Pernil was one of his favorites and we decided to make it. What better thing for Jews to serve to a Muslim!

We started with a favorite (and easy salad) that we call The Hungry Cat Salad, after the restaurant in Hollywood where we had the salad. It is delicious. You can get the recipe from our blog of: Nov. 21, 2009. Click the date to get the recipe.

With the pork we made a wonderful potato dish: Baked Yams with Lime and Honey from Mesa Mexicana by Susan Feniger and Mary Sue Milliken. This recipe for potatoes is a winner. Try it! The lime and honey makes the potatoes both sweet and bright! I really like it.

The dinner gave us lots of leftovers! Our type of cooking!


THE MINIMALIST
Let the Oven Do All the Work
By MARK BITTMAN
IF you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. The last time I roasted a large one it was in the oven for seven hours.
Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable.
When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar.
But I’ve taken some liberties by adding a little cumin and some chilies; the onion is my addition, too. After all, pork is less flavorful than it used to be.
I believe that a slightly wetter coating and some water in the bottom of the pan keeps the meat moist during the long, slow roasting period.
The idea is this: Make a purée of the onion, garlic — you can use much more than the four cloves I recommend here — oregano, cumin and mild chili powder, like ancho. You can add a little cayenne or chipotle powder, but not too much.
Rub the paste all over the pork shoulder, and then roast it in a slow oven at about 300 degrees until it’s super-tender and brown.
When it’s done, the pork should be just about falling off the bone and a thing of beauty, crisp and dark. If the outside needs a little more browning, just jack the heat up a bit for 10 or 15 minutes.
Let it rest a bit, serve and try not to feel too guilty.


Recipe: Pernil
Time: At least 3 hours
1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving.
1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
Yield: At least 6 servings.


Baked Yams with Lime and Honey
Mesa Mexicana
Mary Sue Milliken
Susan Feniger


Serves 6 to 8

3       large yams (about 4 pounds)
½       cup water
6       tablespoons honey
4       tablespoons unsalted butter, at room temperature juice of 4 limes
1-1/2       teaspoons salt
½       teaspoon freshly ground black pepper

Creme frache or sour cream, for garnish

Baking yams slowly in their skins retains all their flavor. We consider them richer and sweeter than sweet potatoes. this dish can be completed as much as three days in advance and reheated we love these rich yams with grilled turkey breast with vinegar and Cracked Pepper

Preheat the oven to 350°F

Wash the yams and place in a baking dish with the water. Bake until the potatoes are soft and the skins puffy, about 1\h hours. Set aside to cool slightly (leave the oven on).

Peel the yams and place in a medium baking dish. Add the honey, butter, lime juice, salt and pepper Stir and mash well with a potato masher Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through. Sprinkle the top with crema, creme fraTche or sour cream and serve hot.



Friday, February 18, 2011

Italian Feast







Robert and Darryl had surprised us with a pound of Benton’s Hickory Smoked Bacon. It is very difficult to obtain and extremely Smokey. Sort of like a single-malt Bacon.

We decided to make Pasta All 'Amatriciana, from a recipe in The Zuni Café Cookbook. It is our favorite version of the pasta. We planned to invite Robert and Darryl over in thanks for them bringing us the bacon which we used to make the pasta sauce. You can find the recipe in our blog of Nov. 21, 2007. Click the date to get the recipe. This is not a difficult recipe and it is FABULOUS!

When we called them they said they were making fish soup. The Fish Soup was in the style of an Italian Cippiono, served with Garlic Aoli Croutons. We jointly decided to combine the dinner and have courses with the pasta first followed by the soup. Robert has been on a fish soup bender and this was a delicious version. Of course the fish was from McCall’s Meat and Fish. We love it when guests bring a course!

I baked a Bread, varying the recipe a tad, adding a little more yeast and a little less salt. It improved the bread, rising a little higher. It was raining very heavily and I wondered if the humidity would affect the bread, but it didn’t. We once again had Mt Tam Cheese, I really like its sour taste.

Robert and Darryl also surprised us bringing home made very dark, very rich Chocolate Ice Cream. They said they bought the chocolate from The Spice Station of Silverlake. I didn’t know they sold chocolate. With the ice cream we served Almond Cookies from Mozza2Go.

Delicious dinner as good or better than any Italian Restaurant in LA!

Friday, February 11, 2011

Michael and Tamara Dinner






Michael and Tamara were in town and we invited Robert and Darryl to join us for dinner. We had invited some other friends but they couldn’t make it.

We had to start with Crab with Dynamite Sauce. Michael and Tamara love Matsuhisa, when we go there we always order his Crab in Creamy Spicy Sauce, and this version is possibly even better. I have posted the recipe many times, it can be found on our blog of: Sep. 5, 2010. Click the date to get the recipe.

With the Crab we served Japanese Rice and Seaweed Salad. For the first time we bought the Seaweed Salad at the Saturday Silverlake Farmer’s Market. It was quite good.

For the main course we made Honey-Cured, Smoked Salmon, smoked in the egg. This is a great recipe, and easy to make (if you have fabulous salmon and an Egg).  We purchased the Salmon and Crab at McCall''s Meat and Fish. The recipe is from Cooking with Fire and Smoke by Phillip Stephen Schulz and can be found in our blog of: January 15, 2009. Click the date to get the recipe.

We followed with a course of Mt. Tam Cheese which we purchased at The Cheese Store of Silverlake. With the cheese we served a Bread that I had baked.

With the Salmon we served fresh Asparagus in a Mustard Sauce with Hazelnuts. The recipe for the Mustard Sauce is from The Food of Campanile Cookbook, to which we added Hazelnuts. The sauce is delicious.

Robert and Darryl brought an extremely rich Chocolate Cake that they made.

Mustard Vinaigrette
The Food of Campanile
Mark Peel and Nancy Silverton

Yields   1 1/2   cups


This is more forceful than a basic red wine vinaigrette. The mustard and the garlic give it extra vibrancy, 
and the lemon adds a clean, fruity element that contrasts with the zest of the mustard.
At Campanile we use both extra-virgin olive oil and simple vegetable oil, such as almond or safflower oil, 
to produce a lighter fla­vor than if we were to use olive oil exclusively. For some reason that has never
been fully clear to us, plain vegetable oil emulsifies better than extra-virgin olive oil. Incorporating the
veg­etable oil before the olive oil will reduce the likelihood that this, and all emulsified vinaigrettes,
will separate. Vinaigrettes such as this are better suited to salads made of greens with a hearty structure,
such as romaine, or a sharp fla­vor, such as arugula. Delicate greens, like mache or mesclun, would be
overwhelmed by this dressing. The vinaigrette will keep, refrig­erated, for up to 2 days.

1 extra-large egg yolk at room temperature
1 large garlic clove, peeled and minced (1 teaspoon)
¼`cup whole grain mustard Juice from 1 lemon (4 tablespoons)
½ cup red wine vinegar
½ cup vegetable oil
½ cup extra-virgin olive oil
Kosher salt
Freshly cracked black pepper

In a medium mixing bowl, whisk together the egg yolk, garlic, mustard, lemon juice, and red wine
vinegar. Add the vegetable oil in a slow trickle, whisking continuously until all the oil is incorporated.
Repeat the procedure with the olive oil. Correct the seasoning to taste. To taste for the correct seasoning,
spoon a little of the dressing over a few greens. Taste the greens and adjust the seasoning as necessary,
with kosher salt and black pepper. Refrigerate, covered, and use as needed.