Chef Track Instructor Chef Michael Scott shows Daily Camera writer Cindy Sutter how to make vinaigrette. Below is a recipe for a basic vinaigrette. Enjoy!

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Basic Vinaigrette Recipe

Ingredients:
Makes approximately ½ cup

1 TBS Acid: Red or white wine vinegar, lemon juice, Balsamic vinegar, rice wine vinegar, Sherry vinegar, etc.
1 tsp. Dijon mustard (emulsifying agent)
2 Pinches Sea salt, fine grained and Black pepper
4-6 TBS Canola oil, depends on vinegar’s acidity
1+ TBS Olive oil for flavor at the end Water to set and thin the emulsion

Methods:

1. Combine the acid and emulsifying agent, salt and pepper (do not over season as the final seasoning will be done at the end)
2. Make a ring with a damp towel to seat the bowl – keep it from moving while you whisk in the oil
3. Whisk in the canola oil by drops until an emulsion forms. Then add the oil in a thin, steady stream, whisking all the time.
4. Finish with olive oil and 1 TBS or less of water to set the emulsion. Total amount of oil depends on strength of acid.
5.Season: The acid-salt balance is critical. To correctly judge the taste, taste the vinaigrette on a leaf of lettuce. Remember: Dressing should never taste oily.
6. Dress greens

Recipe of the day: Pickled Ginger.

Learn to make this and all different types of sushi at CSR’s Sushi Madness Class, Monday 4/27.

Register now!

Pickled Ginger

(Amazu Shoga)

Yields about a pound

Ingredients:

1 lb                  Ginger root (the fresher the better, peeled and sliced transparent)

2 tsp                Salt

2½ Tbs           Sugar

5 Tbs              Water

¾ cup              Rice wine vinegar

¼ tsp               Salt

Method:

1.          Sprinkle the sliced ginger with the 2 tsp of salt and let sit overnight.  Rinse.

2.          Bring 2 cups of water to a boil, add the ginger and cook 5 minutes, drain.

3.          Heat the sugar, water, vinegar and remaining salt to a simmer.  Remove from heat.

4.          Add the ginger to the above mixture.  A pink color will develop as the ginger marinates.

5.          Keep refrigerated.  Will hold for 2–3 weeks.

Free Home Cook Open House @ CSR

Dust the cob webs off your sombrero, shake your ponchos out, and get ready for CSR’s Free Mexican Fiesta Open House. Mark your calendar for  Thursday,  May 7^th at 5:30  pm. Join us as we host an evening filled with all things culinary. We’ll have Mexican food to taste, cooking demos to watch, chef instructors to meet, discounts on classes, raffle prizes, and a piñata!  Don’t miss this spicy event at Culinary School of the Rockies.

Pre-registration is requested. Space is limited so sign-up today!

CSR’s Culinary Gala is coming up soon. Mark your calendar for April 23 & 24. Join is for a beautiful evening filled with a fine, five-course meal paired with unique wines and beer.

Our Culinary Arts students will create the menu with the produce, ingredients, and seasonality of Colorado in mind. They are inspired by classic French techniques, and the idea of reinterpreting French infused flavors, that are refreshed and modernized by using local Colorado ingredients.

The culinary Gala is only offered twice a year, so don’t miss out on this amazing dining experience.

Once each month CSR writes an article for the Daily Camera about what’s fresh and in season at the Boulder County Farmers’ Market. Our first article featured

Swiss Chard.  Chard is delicious leafy green that’s versatile and abundant and makes a great addition to all kinds of dishes including soups, stir-fries,

and casseroles.

Make sure to check out the Boulder Daily Camera Food Section every Wednesday for more info on what’s hot at the market!