Monday, January 23, 2012

Feta Vinaigrette

We're dangerously close to a year since I started Saturday's Mouse.  This might be where I get all introspective and goofy.  I haven't posted as much this month as I have in the past, and it's not for any reason other than I haven't had food to share with you.  We eat, but when it's me taking weird bits of leftovers out of the freezer and recompiling them into new meals, it's not going to do you any good if I tell you about it.  You most likely don't have a pint of pre-existing enchilada sauce in the freezer, and you probably don't have one lonely jar of onion soup left over to cook the brisket in (yeah, I cooked brisket).  

Also, I quit drinking coffee for no good reason other than I could, and I typically write this in the mornings.  

I'll get it together soon.  Until then, more salad dressing.  This one isn't even mine.  I got it from David Lebovitz and he got it from The Joy of Cooking.  So creamy, so good, and of course, super easy.  My version is adapted slightly for increased tanginess.  I like tanginess. 

Every good dressing starts with a good jar.  

I save every jar that comes through this house.  When I use up all the jam or pickles or whatever, I drop it into a pitcher in the sink to soak in hot water and dish soap.  The next day, I peel the label off, and run it through the dishwasher with the lid.  Then I store them, all throughout my house, open, near their lids.  I find that if you seal them up they get musty, or the ghosts of past flavors re-emerge.  I use jars to take leftovers to work, or to take milk for my cereal, or to freeze sauces and soups and stews.  My fridge is full of re-used jars holding the other half of that onion and the leftover bits of this or that that I have real plans to re-use.  If I don't have plans, it goes into the freezer for another time

Check that your jar has a good seal.  A weak seal will ruin your day.

Then get the cheese going.  Four ounces of feta. 

Crumble the feta into the jar.  Mash it with a fork a bit.

Two and a half tablespoons of red wine vinegar.  The original (ok, I didn't check the Joy of Cooking) - My source says 2, but I'm very pro-vinegar. 

Go back and mash that with a fork some more.

Add two tablespoons of olive oil and a quarter cup of water.  A bit less water than the source recipe. 

Add a good bit (quarter teaspoon?) of black pepper and a half teaspoon of dried oregano, or if you have fresh, use that but use less.  Or another herb.  This is your dressing.  No need for salt, you have cheese. 

Screw the top on and shake like crazy. 

This makes about 5 servings... or 6-8 reasonable servings. 

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