Monday, January 9, 2012

From my table to yours: Chilean lemon-garlic-dill dressing

I love to cook. Next to writing, it’s my go-to form of therapy. There’s something soothing  (yes, soothing) about being in the kitchen. (Disclaimer: I’m not talking about those moments where I’m frantically looking in the fridge for items to throw together for dinner while the kids are nipping at my heels.)

I love the intentional meals—-the ones you put careful thought into (“Who am I feeding?” “What’s the weather like outside—-is it a BBQ chicken drumsticks or fish stew kind of day?” “Would this go well with the new bottle of wine that a friend recommended?”). Recently, some of my favorite meals have included roasts (I made a savory baked sirloin with mushrooms and red onion on Christmas Eve), fusion (last weekend was kimchi hamburgers), and soups (anything with lentils or kale—-sign me up!).

I’m excited to share my culinary adventures with you. It’s a new feature this year, as well as a fun way for me to chronicle what I’ve been feeding my family. Here’s to epicurean adventures in 2012!  

For my first recipe share, I thought I’d pass along my “I can’t live without this” Chilean salad dressing from my wonderful mother-in-law, Sylvia. If you love lemon and garlic, then this dressing will be a home run!


Chilean lemon-garlic-dill dressing

What you’ll need:
·       1-2 lemons (depending on how lemon-y you like it)
·       1 clove garlic (minced or pressed)
·       ½ tsp dill (fresh is best; dried is good, too)
·       ¼ tsp salt (or to taste)
·       ½ cup canola oil
        (Note: the measurements are all approximates, as I never use measuring spoons or cups. I'm a firm believer in using your instincts, and taste buds, as judge.)

What to do:
Squeeze the juice from the lemon(s). Using a garlic press, add fresh garlic. Then add dill, salt and oil. Whisk together. Yes, it’s that simple! Enjoy on salad, use as a dip for veggies, or as a marinade for chicken and fish.