Barbara Bretton: Wish You Were Here

What's Cooking?

The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

Finally Spring: A Perfect Time for Tangy Vinaigrettes!

(Greg Brown's "Relining Salad" is my favorite kitchen-themed poster and any of its components will go well with this month's recipes—baked, blanched, boiled, steamed or stir fried!)

Earth history is replete with rites of spring, many of which celebrate rebirth as manifested in nature (blooming and resurrection). The real celebration of course was not about pretty flowers but about food supplies being replaced. In this day and age the only food-related rite that seems to be left is going on crash diets to look sexy in bathing suits for summer.

The advent of genetic engineering as well as global trade eliminates the concept of seasonal fruits and vegetables. Despite my love affair with technology, I prefer non-Frankesteined produce. Then again, we are lucky enough to be next-door neighbors to the garden state. Between them and upstate growers, we have access to lovely farmers markets. We are also very lucky that we have an abundance of green grocers so we don't have to rely on supermarket produce – which tends towards the pathetic.

These recipes are simple, will last for months refrigerated and are awfully versatile. You may use as a dressing for salads or cooked vegetables. You may use to flavor or refresh soups, pasta or even to marinade fish or meats. Place in a jar with a lid, shake well and refrigerate. As with all recipes I share with you, try it as written and then get inventive and put your own spin on it. I suggest a sprinkling of fresh crushed pepper when serving for a lovely hint of heat. Use at your discretion and enjoy!

Vinaigrettes from Mollie Katzen's Vegetable Heaven

Orange Vinaigrette

2 teaspoons grated orange zest
1/2 cup orange juice
4 tablespoons red wine or sherry vinegar
2 medium cloves garlic, finely minced
1 teaspoon salt
1/2 cup extra virgin olive oil

Mustard Vinaigrette

2 medium cloves garlic, finely minced
2 tablespoons prepared mustard
3 tablespoons minced fresh parsley
3 tablespoons vinegar
1tablespoon fresh lemon or lime juice
1/2 cup apple juice
1 teaspoon salt
1/2 cup extra virgin olive oil

You can email me at kali.templeofdoom@gmail.com.