salad dressings from scratch

Garlicky Dressing
makes 1 1/ 2 cups

INGREDIENTS:
1 lemon, zested and juiced
2 garlic cloves, minced
4 anchovies, minced
1/2 cup olive oil
1 tsp Dijon mustard
1/2 tsp Kosher salt
1/2 tsp ground black pepper

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Tahini Dressing

makes 1 cup

INGREDIENTS:

juice from 1 lemon

1/4 cup tahini

1/4 cup extra virgin olive oil

1 garlic clove

1 tbsp soy sauce
1/4 - 1/2 water (more if the consistency is too thick)

salt and pepper

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Buttermilk Caesar Dressing
makes 1/2 cup

INGREDIENTS:

1/2 cup buttermilk
Juice of 1/2 lemon
1 garlic clove, minced
2 anchovies, minced
1/8 cup mayonnaise
1/8 cup grated parmesan cheese
salt and pepper

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Soya Sauce Vinaigrette
makes 3/4 cup

INGREDIENTS:

1/4 cup extra virgin olive oil
1/2 cup unseasoned rice wine vinegar
1 tbsp soya sauce
1 tsp sesame oil
1 tsp sugar
salt and pepper

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Orange Balsamic Dressing
makes 1 cup

INGREDIENTS:

1/2 cup orange juice
1/4 olive oil
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tbsp soy sauce
1 garlic clove
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt and pepper

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Cilantro Jalapeno Dressing

makes 1 cup

INGREDIENTS:

1/4 cup cilantro stems

1 jalapeño, deseeded

1 garlic clove

1/4 cup grape seed oil

1/2 cup rice wine vinegar

salt

METHOD:

1. Add all ingredients to a food processor or blender and pulse until smooth. Or you can finely chop and whisk everything together.

2. Toss with your favourite greens and serve immediately. Leftover dressing can be stored in an airtight container in the refrigerator up to 1 week.

pourable chocolate

Chocolate ganache is an easy and elegant way to top your desserts. The Kitchn gives an excellent cooking tutorial on this.

Chocolate Glazed Cheesecake

makes one 9 inch cake

INGREDIENTS:

Homemade Cheesecake

15oz bittersweet chocolate

3/4 cup heavy cream, room temperature

Store bought truffles and macarons

METHOD:

1. Follow the recipe and make a cheesecake.

2. In a glass bowl over a bain marie, melt the chocolate. Gradually add the cream and stir until the chocolate is a pourable consistency. The chocolate glaze should have an even shiny sheen to it.

3. Pour the glaze into a liquid measuring cup and let cool at room temperature for 15-20 minutes.

4. Remove cheesecake from the fridge. Give the glaze a stir and slowly pour it over the centre of the cake, allowing it to drip down the sides.

5. Decorate as desired while the chocolate glaze is still malleable.

6. Chill until ready to serve.