Craig Claiborne S Vinaigrette Recipes
CRAIG CLAIBORNE'S VINAIGRETTE
Make and share this Craig Claiborne's Vinaigrette recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 2m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, add mustard, salt, pepper and vinegar.
- Stir well; to make smooth, whisk while adding the oil slowly.
- You want to get it thick like mayonnaise.
- Add the shallots and mix well.
Nutrition Facts : Calories 324.8, Fat 36.1, SaturatedFat 6.1, Sodium 56.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.3
VINAIGRETTE SAUCE
Provided by Craig Claiborne
Categories easy, salads and dressings
Time 5m
Yield 10 tablespoons
Number Of Ingredients 4
Steps:
- Put the vinegar in a small mixing bowl and add the salt and pepper.
- Start beating with a wire whisk, while adding the oil. (This sauce will keep for weeks if properly refrigerated.)
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams
VINAIGRETTE SAUCE
Provided by Craig Claiborne
Categories easy, condiments, salads and dressings
Time 10m
Yield about 1/4 cup
Number Of Ingredients 9
Steps:
- Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
- Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 38 grams, Carbohydrate 24 grams, Fat 46 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 618 milligrams, Sugar 12 grams, TransFat 0 grams
CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT
Make and share this Craig Claiborne's Rum Chocolate Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
- You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
- Cut a round of wax paper to fit the bottom.
- Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
- Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
- Sift the flour and sugar together; set aside.
- Place chocolate in the top of a large double boiler over hot water on medium heat.
- Dissolve the coffee in the boiling water and pour over the chocolate.
- Cover the pot and leave until the chocolate is melted.
- Remove the top of the double boiler and stir well with a wire whisk until smooth.
- With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
- Gradually whisk in the dry ingredients and then the rum.
- Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
- Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
- In two or three additions fold the whites into the chocolate.
- Pour the mixture into the prepared pan; smooth the top.
- Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
- With a small metal spatula first cover the sides of the cake and then the top.
- Additionally, may decorate with chocolate curls or with candied violets or rose petals.
- May refrigerate, if needed before serving.
Nutrition Facts : Calories 512.4, Fat 41.3, SaturatedFat 24.7, Cholesterol 245.1, Sodium 143.4, Carbohydrate 30.6, Fiber 3.1, Sugar 21.2, Protein 8.3
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