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September 2013



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Starving artists

Starving Artists in the Kitchen--Caesar Salad!

Joseph's Caesar Salad!

[Kate's note: you'll recognize this section as Joseph's own words!]

Some purists harp on the idea that the original Caesar Salad wasn’t made with anchovies. They hyperventilate over the fact that people thought it had anchovies in it but it was actually made with Worcestershire sauce, which gives it an anchovy flavor. Of course, the reason Worcestershire sauce has an anchovy flavor it because it is made with…

…wait for it…


Unfortunately, even the best of Worcestershire sauces nowadays are also made with crap like high fructose corn syrup and hydrolyzed soy and corn protein, along with a raft of things you can't even pronounce. So we’re going to make our Caesar Salad the way it should have been made in the first place – with anchovies!


1 egg yolk

[Kate's note: If you're nervous about raw eggs, stop right now. We use only the freshest, cage-free, Omega-3 eggs--not sure I'd want to use the ordinary supermarket kind, myself!]

2 cloves garlic

1 1/2 tablespoons Dijon mustard

2 tablespoons lemon juice

2 oz can of anchovies, drained and chopped

1/2 cup extra-virgin olive oil

1 head Romaine lettuce, washed, dried and coarsely chopped

1/4 cup Romano cheese, grated

fresh ground pepper

sprouts, if you like



I just throw everything except the cheese, pepper and croutons in a blender. Kate prefers using a whisk, which is a bit more work but is probably worth the effort.

[Kate's note: nah, but it's a lot quieter, and I hate noise...here's my favorite type of whisk]

If using a whisk, mix the egg yolk, garlic, mustard, salt, lemon juice and anchovies. Then slowly add the oil as you whisk.

Adding it slowly allows the dressing to thicken properly.

[Kate's note: this is a lot how you make your own mayo, something else people don't do much any more. More's the pity, it's delicious! I have an antique mayo-mixer, but here's today's version: Dressing and Mayonnaise Mixer]

Because of the egg yolk, this dressing doesn’t keep well, so don’t make it too far ahead of time; no earlier than the day you’re going to serve it. It’s best if used immediately.

Toss the lettuce with the dressing, cheese and croutons, top with fresh ground pepper, and serve.

A note on cheese – Romano is traditional and has a stronger flavor, but any hard, aged cheese will work, just so it’s shredded, not powdered. I normally use the commercial blend of shredded Parmesan, Romano and Asiago cheeses.

If it’s just us, I throw in an extra clove of garlic, but it’s not the best idea for company!


Tonight, Joseph made the croutons from the sourdough bread we picked up at Van Till Farms and Rayville Bakery this week. www.vantillfarms.com/ We are LOVING this place--I've gotten whole wheat bread, 9-grain bread, the sourdough, plus stone-ground organic flour I've already used to make one loaf of bread (recipes to come!) We treat ourselves to one freshly-baked peanut butter cookie every time we go...next time he challenged me to make it all the way home before finishing mine. (He normally doesn't make it to the PARKING LOT!)

They've just built a wood-fired pizza oven and cook in it Friday nights...we've got a date!


For you artists out there--the illustration was done with a burnt sienna Micron Pigma pen and watercolor washes.  It was fun!


i thought about you guys this week when i made borscht. basic soup, made with leftover stock, roast pork and beef, chicken stock, garlic, bay leaf, peppercorns, a few allspice, and lots of root veggies. toss in some great northern beans, and --yummmmm. (i bake the beets to preserve flavor--and it makes the color so rich that it's almost a crime! i add them last, and the broth still turns pink.)

little malie likes the "pink soup", and even tossed off the last of the broth.

Oooh, your borscht sounds different from mine, but GOOD. Malie has good taste, eh?



That sounds delicious. What a tasty blog you guys have!

Re: mmmmm

I'm glad you're enjoying it, we sure are! It's fun to work on these together, to plan what we're going to do, shoot pictures, and all.

Fun to eat it, too!
I just throw everything except the cheese, pepper and croutons in a blender.

I am guessing that you don't put the Romaine lettuce in the blender - or do you?
LOL! Um, no! Just the dressing...
Oops - missed that. Thanks!

Ooh! Gives me an idea - throw it ALL in and have a Caesar smoothie! :)
Hey, sometimes I'm just too lazy to chew!
Not that I've noticed. :-D


Wholefoods has a Worcestershire sauce that doesn't have all the bad stuff in it, just fyi.
This is a great version of Caesar salad! Throw in garlic, I say, with great abandon!
Oh, thanks, we'll have to check that when we're in the City next--no Wholefoods around here. I did find one brand that didn't have all the junk in it at our local grocer's, but we have enough on hand we decided not to buy it just yet.

And yes, it's really delicious!
One of my favorite Caesar Salad memories is from the late 1970s, at the Watergate restaurant, where they made it from scratch at your table, in the traditional manner, with anchovies and the raw egg yolk (cracked and separated before your eyes). It was always exquisite.
Oh YUM. That would be ELEGANT.