filed in Daily Life, Foodstuff
Why I Get Cozy With A Magazine
My two favorite magazines, Cook’s Illustrated and The New Yorker, arrived today. I was comforted seeing them nestled together on the floor, underneath my mail slot. I knew in the days ahead if there were moments when I didn’t have anyone to occupy my time, they would be around to keep me company.
At least a few times a week, I make myself a salad for dinner, so I’m always on the lookout for the perfect vinaigrette. Check out the new issue of Cook’s Illustrated, whose recipes I can count on, like the most reliable friend:
Foolproof Vinaigrette
Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens.
Ingredients
1 tablespoon wine vinegar
1-1/2 teaspoon very finely minced shallot
1/2 teaspoon mayonnaise
1/8 teaspoon salt
Ground black pepper
3 tablespoons extra-virgin olive oil
Instructions
1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
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