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July 27, 2007
Kate Gilbert Living Omnimedia
This week on Kate Gilbert Living, we'll explore activities for when you're between deadlines and just don't feel like working on the stuff you should be doing.
Plant an herb garden OK, fine. I didn't plant it. My mom did, but do you really think that Martha plants all of her own stuff? I watered it. Isn't that good enough? And I'm going to cook with it. The thyme will go into roasted potatoes and garlic. The chives will go into vinaigrette (I always make my own salad dressing now that I realize how yummy and easy it is... Plus, my French husband would have a stroke if I dared buy salad dressing). I'm sure I'll find things to do with the basil and rosemary.
Make vinaigrette I use a mini food processor thing because it's convenient but you're welcome to do this in a bowl. All amounts are approximate and you should experiment to find the ratios that you like. I use a big serving spoon for my measurements.
1) Chop up garlic. A clove... or two... or shallots. I really like shallots when I'm eating it with baby spinach.
2) Add some salt. A little. Or a little more.
3) Add as much freshly ground black pepper as you like.
4) Add 4 big spoons of balsamic vinegar and 2 of white vinegar. Mix it up a bit.
5) Add about 9 spoons of olive oil and 1 spoon of walnut oil if you're not too lazy to get it out of the fridge (which I usually am). Mix it up pretty well. I like my vinaigrette to have a lot of bite. Use twice or even three times as much oil as vinegar if you like it oilier.
6) Plop in a heaping tablespoon of very strong French mustard. I use the fine grain one for flavor and then sometimes the big grained on top of that one for texture. Mix the vinaigrette to death until it's emulsified.
7) Taste and correct seasoning if necessary. And oh yeah! Add your fresh herbs!
Eat it on salad, on a potato omelette (seriously yummy) mozzarella and tomatoes, use it to marinade, etc. hmmmm. I think I need a potato omelette for dinner tonight.
Fingerpaint with the youngster I did this in the hopes of having a few minutes to clean up and to stop the endless whine of "byebye? byebye? byebye? lolla? (stroller) lolla? byebye? byebye?" It worked for about three minutes, which was good enough.
Bake a cake (and eat it) This is Jane's Butterscotchy lemon cake. I was lazier than her. I only had one pan so only one layer and I didn't make the lemon curd, but I did whip some cream and serve it with fresh fruit.
That's all for today. I'm off to spin until naptime is over, then you'll find us back at the wading pool. See you next time on Kate Gilbert Living.
Posted by kate at July 27, 2007 01:29 PM
Comments
Just read this post today. Are you vegetarion? If not, my favorite thing to do with fresh herbs (especially sage, tarragon or rosemary) is stuff them under the skin of a chicken and roast it. Tasty, and pretty presentation, too.
Posted by: Deb at September 2, 2007 01:40 PM
Thanks for the salad dressing recipe. We tried it--well, as close as you can follow a salad dressing recipe--and loved it.
As good as a new knitting pattern!
Posted by: Laura at July 31, 2007 09:12 PM
All Gorgeous!! The dressing - YUM! The baby - adorable! hehe The language - familiar! Lila Pearl just says WALK! WALK! Not a whine, oh no. A shouting demand! She liks to watch RACK and GONKY (Shrek and Donkey). Such a sweet age. :)
Posted by: Laura at July 30, 2007 11:41 PM
Delurking to exclaim: YUM. You are making me very hungry.
Hmm, I've never made a potato omelette. Sounds divine. (You've given me an idea for easy supper later this week).
Posted by: Terra at July 30, 2007 05:47 PM
Oh man, I have tons of basil and pesto is my favorite thing to do with it - I have so much, I freeze it. Then we get to have it all year.
Posted by: Julia at July 30, 2007 04:22 PM
I must admit that salad dressing does sound divine.
And that cake looks terribly fancy with the powdered sugar top. Very fancy indeed!
Posted by: leslie at July 30, 2007 01:22 PM
I must admit that salad dressing does sound divine.
And that cake looks terribly fancy with the powdered sugar top. Very fancy indeed!
Posted by: leslie at July 30, 2007 01:21 PM
I must admit that salad dressing does sound divine.
And that cake looks terribly fancy with the powdered sugar top. Very fancy indeed!
Posted by: leslie at July 30, 2007 01:20 PM
When life gives you basil, make pesto. Super easy, freezes well if you use olive oil and don't add the cheese, and it goes great in so many things, potatoe salad, pizza, sandwich spread and oh yeah, pasta too.
Posted by: Kathryn at July 29, 2007 12:34 PM
Make pesto with the basil! It's so yummy over pasta. Just put tons of basil in the processor with pine nuts, olive oil and parmesan. Keep adding different amounts until it's the consistency and flavor you want. You can even freeze it for fresh pesto in winter!
Posted by: Carol at July 29, 2007 07:32 AM
the only bottled dressing that ever made it into our house growing up was bleu cheese. my mother has a bit of a weakness for bleu cheese dressing.
Posted by: maryse at July 28, 2007 08:52 PM
yummy!
the vinaigrette looks good. Whenever I make one it is always a disappointment. I will try this one. I like your description. Maybe I never stirred vinaigrette to death before, that could be the key. *smile*
Posted by: kellie at July 28, 2007 06:36 PM
Can i come and eat at your place :)
Posted by: Kylie at July 28, 2007 05:12 PM
At least you are watering it and it's not dead... I'm famous for the brown thumb... ::sigh::
mmm cake!
Posted by: jennsquared at July 28, 2007 01:14 PM
That cake looks divine! I should avoid cake, though, since none of my clothes fit. Hmmmmm. Glad you're getting in touch with your inner Martha. x!
Posted by: regina at July 28, 2007 11:21 AM
I like my vinaigrette more on the vinegar-y side. MY uncle and I let everyone else take their salad and then we doctor it up for the 2 of us! Yummm. What to do with basil....throw a couple of leaves in your salad, make bruschetta, pasta sauce, no wait...PESTO! Mmmm pesto...'kay bye.
Posted by: Carol at July 28, 2007 11:08 AM
Look at you, you domestic goddess!
Posted by: alison at July 28, 2007 02:19 AM
Heck I don't think Martha takes care of any of it other than when she is on tv. She has people to do all that for her. ;)
Sounds like tou have been busy. Love the doily powdered sugar design on the cake.
Posted by: Tonia at July 27, 2007 07:28 PM
Can Martha design really neat knitting patterns too? I think not! 1-0 for Kate! ;)
Posted by: ~J~o at July 27, 2007 06:36 PM
Mmmmmm, basil. I pick mine and put it in a jar with olive oil for flavoring.
Mmmmm, potato omelette. It's a good thing.
Posted by: inky at July 27, 2007 05:45 PM
I am impressed!
Posted by: Kathy at July 27, 2007 05:18 PM
Can I come and eat at your house?
Posted by: Bookish Wendy at July 27, 2007 05:07 PM
mmmmyum. potato omelette and cake, please! i'll bring some wine, shall i?
Posted by: kris at July 27, 2007 04:48 PM
Thanks for sharing your vinaigrette recipe...my 6 year old just asked today about making our own salad dressing (we've been addicted to Annie's Shitake vinaigrette dressing for a while)....we'll be testing it out!
Posted by: Gudrun at July 27, 2007 04:00 PM
You would give Martha a run for her money :)
I'm reading The Stand (Stephen King) between deadlines... Much less productive than you...
Posted by: connie at July 27, 2007 02:41 PM
