you can easily vary it by changing the flavor
of the oil or vinegar, or by adding herbs.
Preparation: 10 minutes or less.
Makes about 2 cups
1
clove garlic, peeled and
finely minced
2
tablespoons Dijon-style mustard
1/2
cup wine vinegar or lemon juice
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground pepper
1
cup vegetable oil
1/2
cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. With the
chef’s whisk attachment, beat on speed
3 until well blended, 30 seconds. With
the mixer running, add the oils in a slow
steady stream, about 1-1/2 minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, mix on speed
3 using chef’s whisk until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g • fat
10g • sat. fat 1g • chol. 0mg • sod. 54mg •
calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional blue cheese dressings. Try it as
a dip for celery the next time you serve
buffalo-style wings.
Preparation: 10 minutes or less.
Makes about 2 cups dressing
1
clove garlic, peeled and chopped
1/2
ounce shallot, peeled and chopped
1
cup nonfat yogurt
1/2
cup lowfat buttermilk
1/3
cup low-fat mayonnaise
3/4
teaspoon dry mustard
1/2
teaspoon Worcestershire sauce
1/4
teaspoon white pepper
3
ounces crumbled blue cheese
Dash hot sauce – to taste
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using speed 3 until
smooth and creamy, 30 to 40 seconds.
Add the crumbled blue cheese and hot
sauce. Mix using speed 3, for 20 to 30
seconds longer. Let stand for 30 min-
utes before using to allow flavors to
develop. Cover and refrigerate all
unused portions. Keeps for 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g • fat
1g • sat. fat 0g • chol. 2mg • sod. 47mg •
calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Old fashioned comfort food at its best.
For basic mashed potatoes, omit the
garlic and chives.
Preparation: 20 minutes or less, plus cooking
time for potatoes.
Makes 7 cups (12 servings)
3
pounds russet or Yukon
gold potatoes
4-6
cloves garlic, peeled and halved
2
teaspoons kosher salt, divided
1
teaspoon white wine vinegar
3/4
cup whole milk
1/2
cup half-and-half
3
tablespoons unsalted butter
1/2 cup (1/4 ounce) chopped
fresh chives
1/4
teaspoon freshly ground white or
black pepper
Peel the potatoes and cut in 1/2-inch
slices. Place the potatoes, garlic, 1 tea-
spoon kosher salt, and wine vinegar in
a 3-3/4 quart saucepan* and cover with
cold water by 1 inch. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and chives in
a 1-1/2 quart saucepan. Simmer over
low heat until butter is completely
melted. Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
heat, and use speed 2 to whip the pota-
toes and garlic until somewhat smooth,
about 30 seconds. While still mixing,
add the hot milk and butter mixture, and
mix until well blended, about 30 sec-
onds. Mix on speed 4 until fluffy, about
1 minute. Add the remaining salt and
pepper; mix to blend, 15 seconds.
Scrape down sides of pan with rubber
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