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County Faretasty fresh how to make a variety of vinaigrettes is a kitchen skill every cook should have. (MCT) — Knowing Why? saves money. Because it is simple and And vinaigrettes are not just for salad greens. You can drizzle them on fresh cooked vegetables or grilled chicken or fish. A vinaigrette consists of three parts oil to one part vinegar (or other acid) along with salt and pepper. Once you have that down, you can experiment with different vinegars, oils and seasonings. Riverview, Mich., has never been a fan of bottled vinai- grettes. "They were either too bitter or just didn't make the salad taste good and left a bad taste in my mouth," she said. Theresa Gemus, 56, of So she makes her own vinaigrette — directly on the salad. She seasons first, adds vinegar and then adds the oil. own vinaigrette allows her to control the flavors. "I can ad lib on the sea- soning flavors kind of on the fly," she said. "And depending what I am mak- ing for dinner, I can change those vinegars." Mary Spencer, a culi- nary instructor, also prefers to make her own vinaigrette because she can control the quality of the ingredients. "It's using good quality Gemus said making her MCT photo Vinaigrettes are not just for salad greens. You can drizzle them on fresh cooked vegetables or grilled chicken or fish. Here, Tomato Caesar Salad Bacon-Parmesan Crisps. Make vinaigrettes up to three days in advance and refrigerate. When you make the salad, place the greens in a bowl and add the vinaigrette a few table- spoons at a time so it just coats the greens. INGREDIENTS vinegars, some quality olive oils," said Spencer, who offers cooking classes at Taste: A Cook's Place, located in Epiphany Kitchens in Northville, Mich. To bring the dressing together, use an emulsifier such as Dijon, which "gives it a little tang," she said. Another tip: Spencer recommends making the vinaigrette in the bottom of the salad bowl and then adding salad greens and other ingredients and toss- ing them with the vinai- grette. "You want enough vinaigrette to lightly coat the leaves," Spencer said. "I think when you use something that is ready- made you squirt it on and sometimes you over do it," she added. "Making your own just tastes so much better." YOUR WAY TO A GREAT SALAD DRESS- ING Vinaigrettes are general- ly three parts oil to one part vinegar. So, to make about 1 cup vinaigrette you will need 3⁄4 cup oil and 1⁄4 cup vinegar or other acidic liq- uid. Exact amounts vary from recipe to recipe; the key is to adjust ingredients to taste. Here are some tips and a list of essential ingre- dients: MIX AND MATCH TIPS Have all the ingredients at room temperature so vinaigrette emulsifies more easily. the olive oil in slowly and in a steady stream. The mix- ture should slowly come together, emulsify and look creamy. While whisking, drizzle Beef 'N Brew Sept. 15, 2012 Downtown Red Bluff Red Bluff's 3rd Annual Beef Appetizers Brew Tasting Plum Crazy, The Gold Exchange Brownpapertickets.com For info: 530-833-9961 Tickets @The Loft, Coffee NOW .94¢+tax LUNCH & DINNER SPECIALS EVERYDAY Coming Soon Beer & Wine! Best Homemade Pies in Town Ice Cream Orders to go 731 Main St., 530.529.4012 open 7 days 5:30am-9pm 18th STOREWIDE SALE Gold Exchange facebook.com/redbluffgoldexchange Sept. 1st 413 Walnut Street Oil: Good quality fruity or mild olive oil, canola oil, grapeseed, nut oils such as walnut. Vinegars or acids: Bal- samic (white or dark), champagne, apple cider vinegar, fresh lemon or lime juice, fruit varieties (such as cranberry, pear or raspberry), orange juice, red or white wine vinegar, sherry vinegar, rice (sea- soned or unseasoned) for an Asian spin, plain white vinegar. pepper, Dijon mustard, fresh or dried herbs, minced garlic, minced ginger, honey, lemon or lime zest, chopped nuts, soy sauce (for Asian spin), minced shallots and sugar. Seasonings: Salt and GRETTE Makes:2⁄3 cup⁄ Prepara- tion time: 10 minutes⁄ Total time: 10 minutes This is plenty for dress- ing 8 side salads. 1 tablespoon finely minced shallots mustard 1⁄2 to 1 tablespoon freshly squeezed lemon juice 1⁄2 to 1 tablespoon Dijon 1⁄4 teaspoon salt 1 tablespoon red or white wine vinegar ity olive oil desired 1⁄3 to 1⁄2 cup good qual- Freshly ground pepper Fresh chopped herbs, if In a small bowl stir together the shallots, Dijon and salt. Whisk in the lemon juice and vinegar until blended. When well blended, start whisking in the oil, in a steady stream until it forms a smooth emulsion. Taste and adjust seasonings. Finish with a pinch of freshly ground black pepper and herbs, if using. From and tested by Susan M. Selasky in the Free Press Test Kitchen. 59 calories (97 percent BASIC DIJON VINAI- 1⁄2 cup plus 3 table- spoons freshly grated Parmesan cheese, divided 1 1⁄2 teaspoons all-pur- pose flour 4 anchovy fillets, rinsed and minced minced 2 tablespoons fresh lemon juice PARMESAN CRISPS Serves: 6⁄ Preparation time: 30 minutes⁄ Total time: 40 minutes 2 slices cooked, crisp, thick-cut bacon & Value-added vinaigrette way to use up zucchini. 1⁄3 cup good quality olive oil 2 tablespoons fresh lemon juice 1⁄2 teaspoon freshly ground black pepper 1⁄4 teaspoon dried crushed red pepper kosher salt 2 pounds medium zuc- chini, trimmed 1⁄2 cup coarsely chopped fresh basil 1 teaspoon coarse The skinny on almonds (MCT) — When is a 100-calorie pack not a 100-calo- rie pack? When it's filled with almonds. The calorie count for California almonds turns out to be 20 percent lower than previously measured, according to new studies conducted by nutrition scientists at the U.S. Department of Agriculture. So that 100-calorie pack of dry roasted almonds you might grab to snack on actually contains 80 calories. The almonds are not any different, but the way the USDA cal- culates calorie content is new and improved. Historically, samples of food are burned in the lab to measure the amount of heat given off, which is measured in calories. Now USDA researchers have enlisted the help of 1⁄4 cup pine nuts or blanched almonds, toasted Small wedge of Parme- san cheese In a small bowl, whisk oil, lemon juice, salt, black pepper and crushed red pepper. Set dressing aside. Using vegetable peeler human volunteers to determine the number of calories actually digested and absorbed from almonds as part of typical American meals. "We are excited to have this approach to look at calo- ries in a mixed diet," said David Baer, who led the research study published this month in The American Journal of Clinical Nutrition. "How we count calories is an important issue," he 1 small clove garlic, 2 tablespoons olive oil, plus more for drizzling 1 teaspoon Worcester- shire sauce 5 medium or large heir- loom tomatoes, sliced crosswise 1⁄2-inch thick Sea salt and freshly ground pepper or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16-inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Plate salad on individual plates. Using vegetable peeler, shave strips from Parmesan wedge over salad. Tested by Susan M. Selasky in the Free Press Test Kitchen. From bonappetit.com. from fat), 18 grams fat (2.5 grams sat. fat), 6 grams car- bohydrates, 4 grams pro- tein, 247 mg sodium, 2 mg cholesterol, 2 grams fiber. 187 calories (84 percent Baby arugula or water- cress, for topping Preheat the oven to 375 Like a GPS system, USDA nutrition experts are recal- culating, and their new course is a bit more complicated because measuring digestion and absorption in human volunteers means collecting samples of feces. The analysis revealed that the fat in almonds is not absorbed as easily as fat in other foods due to the nut's fiber content. "Fat is stored inside the cell walls," said Chris Rosen- bloom, a registered dietitian and professor emerita of nutrition at Georgia State University. "If the cell walls are not completely broken down through chewing and normal digestion, then not all of the fats, therefore not all of the calories, will be available to the body. said. "So foods like almonds that are high in fiber and a 'hard' nut actually have fewer calories based on the usual calculations." Similar studies with pistachios found 5 percent fewer calories than previously measured. Another diet discovery: Even though subjects were fed meals designed to maintain their weight during the USDA study and were consuming about 70 almonds a day, many lost weight because the available amount of calories was actually 100 or 150 calories fewer per day because 20 percent of the nut was not being digested. "So if you avoid almonds because of the calories, you should think again," Rosenbloom said. "Almonds can help you feel full longer so (they) are good food to include for weight management." Wednesday, September 5, 2012 – Daily News 5A degrees. Finely chop the cooked bacon. In a small bowl, mix together the bacon, 1⁄2 cup Parmesan and flour. Line a baking sheet with parch- ment paper. Divide the bacon-cheese mixture into 4 mounds on baking sheet and flatten them into 3 1⁄2- inch rounds. Bake until golden brown and the cheese melts, about 7-8 minutes. Let cool on the baking sheet 5 minutes, then transfer to a rack using a thin spatula and let cool completely. To make the vinaigrette: In a small bowl, whisk the anchovies, garlic, lemon juice, olive oil, Worcester- shire sauce and the remain- ing 3 tablespoons of cheese. Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the vinaigrette. Scatter the watercress on top and drizzle with olive oil. Break the crisps into bite-size pieces and add to the salad. work magazine, September 2012 issue. Tested by Susan M. Selasky in the Free Press Test Kitchen. Adapted from Food Net- from fat), 7 grams fat (1 gram sat. fat), 0 grams car- bohydrates, 0 grams pro- tein, 62 mg sodium, 0 mg cholesterol, 0 grams fiber. TOMATO CAESAR SALAD WITH BACON- from fat), 9 grams fat (3 grams sat. fat), 8 grams car- bohydrates, 7 grams pro- tein, 532 mg sodium, 12 mg cholesterol, 2 grams fiber. 130 calories (58 percent SHAVED ZUCCHINI SALAD WITH PARME- SAN AND PINE NUTS Serves: 6⁄ Preparation time: 15 minutes⁄ Total time: 15 minutes This side salad is a great ANNIVERSARY - 15th