The Starving Musician Recipes
Easy Pool Party Menu
You don't need a Hollywood-size pool to have a great pool party: Throw
some kids' wading pools on the patio or on the lawn and do it Starving
Musician style. (Just watch out for the kids and pets, please.)
California London
Broil
Assorted Mixed Greens with Rock Star Dijon Vinaigrette
Grilled Corn
on the Cob with butter, sea salt, and freshly cracked ground pepper
Warm French bread (optional, but it stretches out the menu for a Starving
Musician's pool party)
Cherries and White Chocolate on Ice, or Cheesecake from your favorite
bakery (or both, if you're feeling flush or can con your manager into
bringing the cheesecake).
Rock Star's Favorite Dijon Vinaigrette
I made this salad dressing for a rock star foodie who
really liked it...hence, the name. It's best made at the last minute but is
quick and easy, and guests love that you made the effort.
Makes 1 cup
2 small or 1 large clove garlic, peeled and mashed into a paste (I use a
mortar and pestle; if you don't have one, use a garlic press or finely chop
it, then use the side of the knife to mash it into a paste with the salt
from this recipe)
4 Tablespoons freshly-squeezed lemon juice
dash salt, or to taste
four or five grinds of freshly-ground black pepper, or to taste
2 Tablespoons Grey Poupon Dijon mustard (the smooth one)
3/4 cup good quality extra virgin olive oil
2 Tablespoons chopped fresh Italian flat-leaf parsley
In a medium to large bowl, combine lemon juice and salt; whisk to dissolve,
then whisk in pepper, garlic, and mustard until well-blended. Whisking
rapidly, add olive oil in a slow, steady stream; continue whisking rapidly
until salad dressing is emulsified (i.e., is combined completely and has a
creamy, silky, appearance). Mix in the parsley by hand. Makes 1 cup.
Leftover vinaigrette keeps 1 week in the fridge in a tightly sealed glass
jar, but the olive oil will harden under refrigeration. Set out the jar at
room temperature for a half hour or so to reliquify, then whisk rapidly
before use. It may not emulsify as well but still tastes great.
Tips: 1. This recipe also works well in a food processor or blender:
Puree garlic, lemon juice, salt, pepper, and Dijon together, then with the
machine running, through the hole in the top of the lid add the olive oil in
a slow, steady stream and continue blending to emulsify. Then mix in the
parsley by hand. (You can also shake it together in a tightly-sealed jar,
but it may not emulsify.) 2. For a salad dressing that goes well with
sweeter salad ingredients like baby corn, green beans, red bell peppers, or
small red potatoes, I often add a packet of Equal or 1/2 teaspoon sugar with
the salt. 3. To reduce the fat a bit, you can reduce the olive oil to 1/2
cup, but the dressing will be stronger and not as thick. (I just use the
full amount and use less dressing on my salad.) 4. Other brands and flavors
of Dijon mustard can change this recipe a lot, so experiment to find one you
like best.
Recipes ©2006 Randi Reed
Back
to The Starving Musician Home |
