[entry by ts]
Start with cold olive oil. Add olive oil to cold pan. Add in a few whole cloves of garlic. Salt & pepper to taste, chili flakes if desired. Turn on the heat; the lowest possible.
This should slowly infuse the oil with garlic flavor. Wait until the garlic starts to brown a little. Turn off heat. Remove garlic cloves. (You can use them for some other thing. They're *almost* roasted garlic, but not that soft & roasted.)
The oil is ready!
Cut bread (any type) into cubes. Toss bread & oil together.
Place cubes onto a baking sheet and toast in the oven until golden.
(350 degrees; but doesn't really matter, re temperature. Just make sure to look at them and don't let them burn.)
Proportions: I made A LOT of croutons. I used about 1/4 cup of olive oil for about 8-10 slices of bread (normal sandwich bread type bread).
Wash & dry.
This is *almost* traditional because I used mayonnaise instead of raw egg yolks (with there being kiddies and all at the potluck), and I added capers.
I made A LOT of dressing. Yield was about 2 cups or so. Proportions of the ingredients are approximate (I can't remember exactly anymore) and all are subject to your taste/personal preference.
Dump everything into a food processor.
1 head garlic
1 tin anchovies
juice of 5-7 lemons
2 Tbsp capers
2 tspn Worcestershire sauce
1/4 cup mayo
1/2 cup olive oil
Toss romaine & croutons with dressing. Add parmiggiano-reggiano shavings (or grated). Enjoy!
1st Annual Spring Break Potluck Summary
Lechon Kawali ("Lechon ni Betchon") by bsc
Lettuce Wrap by msc
Shrimp Fried Rice by mega
Ginataan by lsc
Almost-Traditional Caesar Salad by ts
Blueberry Muffins by cw
Roast Chicken by js
Sunday, March 25, 2007
[entry by ts]