" 'Later I passed by, and when I looked at you and saw that you were old enough for love, I spread the corner of my garment over you and covered your nakedness. I gave you my solemn oath and entered into a covenant with you, declares the Sovereign LORD, and you became mine. " 'I bathed you with water and washed the blood from you and put ointments on you. I clothed you with an embroidered dress and put leather sandals on you. I dressed you in fine linen and covered you with costly garments. I adorned you with jewelry: I put bracelets on your arms and a necklace around your neck, and I put a ring on your nose, earrings on your ears and a beautiful crown on your head. So you were adorned with gold and silver; your clothes were of fine linen and costly fabric and embroidered cloth. Your food was fine flour, honey and olive oil. You became very beautiful and rose to be a queen.'" Exekiel 16: 8-13
Thursday, April 21, 2011
Tonight I tried something different. I've been getting tired of the same-old same-old salad dressing routine of red wine vinegar and olive oil. Not that there's anything wrong with it, but my senses were ready for a difference in flavor and texture.
I knew I could now eat eggs, and olive oil has never been a problem.
So I headed to the computer to look up recipes for home-made MAYONNAISE! There were several, but this is the one I chose...
Home-Made Olive Oil Mayonnaise
2 egg yolks (save the whites to scramble with a whole egg for breakfast)
1 cup olive oil
2 Tbsp. lemon juice or vinegar (red wine vinegar for me, thanks)
Pinch of white or black pepper
1/4 tsp. salt
Combine all ingredient except the oil in a medium bowl, and stir well. Next, whisk in the oil -- a few drops at a time -- making sure it is well-integrated into the egg yolk mixture. Once you've whisked a third of the oil in, you can start adding it in a steady stream, as long as you are whisking steadily and quickly. (You may want to stabilize the bowl by placing a towel beneath it, and a friend to trade off whisking duties with is also helpful.)
Voila! Mayonnaise! Add additional seasoning at this point if you want. The mayonnaise should be light and fluffy, but if it doesn't fluff up enough, it's still tasty and a great salad dressing on its own. It will be yellower than commercial mayonnaise.
Refrigerate in an airtight container for up to 5 days.
This mayonnaise can also be made in a blender, which is helpful to keep your arm from getting tired. I whisked it this time, but will probably try the food processor when I next make it.
For dinner, I fixed pork chops braised in red onions and celery. I added chopped nectarines and a can of cherries packed in water. I even threw in the water for extra flavor, and cooked it down to a demiglaze. The side dish? Steamed broccoli topped with my freshly made mayonnaise, of course! It was quite a tasty dinner, if I do say so myself.
'Bring me some game and prepare me some tasty food to eat, so that I may give you my blessing in the presence of the LORD before I die.' Genesis 27: 7
yum!
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