Recipe Corner
Making vinegar cheese is really quite simple. Here are illustrated step-by-step directions for preparing the Herbed Vinegar Cheese recipe you’ll also find in our “Holiday Garden Gifts: Sharing Your Garden’s Abundance”
article on page 36 in our Winter 2011 issue.
Carl Esbjornson, our assistant editor’s husband, has been making a tasty balsamic vinaigrette for years, with the herbs and garlic they grow. The vinaigrette has been used as a salad dressing and a marinade for chicken. When their daughters were in high school, one of the girls’ friends, Kathryn, was having dinner with them. Pouring a large amount of the vinaigrette on her salad, she grinned and said, “You know, if you want to give me a Christmas gift this year, you could just give me a big bottle of this dressing! I could just drink it!” Carl was inspired and created a label—Carl’s Own—complete with a photo of him on the shores of Bradley Lake, the Grand Tetons in the background. He taped the label to a salad dressing bottle. When opening Christmas gifts, Kathryn was thrilled to receive Carl’s Own. The recipe is still a hit with friends—Carl says, “Eat your heart out, Paul Newman!”
My former boss gave this to me. I have no idea where he got it and, I'll admit, I was a little skeptical at first. However, after trying it, I fell in love with it and now make it all the time!
Heidi says, “My family waits all year for the first garden peas and new red potatoes so that I can make this recipe.”
One of the recipes my family looks forward to each summer when the first zucchini is picked is "Zucchini Saldana"! This dates back many years to a time in California when my husband and I were camping in Monterrey with another couple with the last name of Saldana. They whipped this up at the campsite and it has been a favorite of ours ever since. We can use zucchini, tomatoes and onions, all freshly picked from our yard. Enjoy!
