baked potatoes and creamy potato soup

We are almost out of fresh food, but we do have a bag of potatoes. Remembering some of the food pins I pinned on pinterst. I had these baked potatoes at a restaurant and they tasted fabulous. I looked up how to make the roasted/bake potato and I was feeling for some creamy soup. This is my first time ever making something like this and I say it turned out great!! The soup was thick and had that potato flour taste, it was good, what I was looking for. The baked good was a bit dry; next time I think I would cover it with aluminum.

I followed theses recipes, but I was limited in ingredients so I had it improvise a bit.

http://www.tasteofhome.com/recipes/cheesy-chicken-chowder
I only used 2 rib of celery, 4 potatoes, handful of broccoli, I had string cheese but other than that I had all the other items for sauce (flour) mixture. I had this for lunch and off i go to class. When I came home it became really thick as it cooled. My mum told just add more liquid to thin it out. I reheat it and slowly add some water and stirred until it's the consistency I wanted. I also added a bit of salt too because the taste would have diluted.

http://www.marthastewart.com/332662/roasted-red-potatoes
I only had Russet potatoes and didn't have dill so used italian seasoning.

Creamy Pasta Chowder

I don't know what's the deal with me this week but I began studying and then I side track into cooking food. It happen this monday too, where I made the bake potato and creamy potato chowder.

Early this morning 8:30am, class start at 9, so I went on pintrest and looked at my pins. This one pin caught my attention because it was similar to what I made on monday but with pasta. So I had an idea what I want to make

http://chefrecipesmagazine.com/broccoli-shells-n-cheese/

http://www.tasteofhome.com/recipes/cheesy-chicken-chowder

I start following the first recipe on butter, onion, flour and milk, cheese but I didn't like doing it this way, made my hand tired, but then again I was using a wooden spoon. Next time I make this kind of step again, I will be using a whisk on the butter, flour and milk. And how, I went to the grocery today, so this time I have most of the ingredients. and I also roughly measured my amounts.

one medium onion, diced
1 carrot roundly sliced
1 rib of celery
handful of broccoli
1-2 potato, diced
over 3 cups of water
1 or more cheese string, sliced (I only had cheese strings)
1 tsp salt
over 1/2 tsp chicken bullion granules
1 tsp black pepper
scoop of butter (I had margarine)
1/2 cup flour
over 1 cup milk/cream
pasta, cooked as instructed and set aside

In a pot, bring water to boil add the potato, celery, carrot, onion, salt and pepper
let it cook until potato tender (I had it on high heat). Have a taste if need more seasoning.

While thats cooking make the flour mixture. In another pot, on high, melt the butter than whisk together the flour (looks clumpy) and stir around a few minutes, don't want to burn can turn on medium heat. Then add milk little bit at a time, whisk, milk, whisk... until the flour mixture looks smooth with no clumps. Then add the cheese. and mix until melted.

When the veggies are tender add the flour mixture into the veggie pot, and stir around until dissolves. Then I add the broccoli and cook a few minute and then add the pasta into pot. Fold it for pasta to be coated with sauce. Have a taste if need more seasoning.

Japanese cuisine blogs

I'm looking through these blogs the chef want us to look at and I like them already, even though, I have only read the recent post of each blog.

http://www.japanesefoodreport.com/
http://www.humblebeanblog.com/
http://tokyostation-yukari.blogspot.com/

Red Wine Vinaigrette

In cooking class. We had extra ingredients from his other class because of the class cancelation of the cold weather. We made a vinaigrette dressing for our salad. He said that for any vinaigrette main ingredients are oil and vinegar. So you can mix any kind of vinegar with oil, just get the ratio right that there is more oil than vinegar.

http://www.realsimple.com/food-recipes/browse-all-recipes/red-wine-vinaigrette-00100000081477/index.html

Ingredients
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
kosher salt and black pepper
(optional can add minced garlic, shallot, onion when done blending)
(optional can add berry puree like strawberry or raspberry into bender)

Directions
In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper.

Smooth Mashed Potatoes

In cooking class, week 2 french cuisine. The chef made this smooth mashed potato to go with our chicken basque. It was the best mashed potato I have ever tasted. It tasted devine. I found a recipe similar to what the chef used. I saw him using a electric hand mixer to smooth out the lumps. I'm thinking once the potato is boiled you can use the mixer to mash the potato and add in other ingredients and mix until smooth.

Ingredients
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Kosher salt
Freshly ground black pepper (or white pepper)
1/4 cup olive oil, optional

Directions
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

http://www.foodnetwork.com/recipes/tyler-florence/velvety-mashed-potatoes-recipe.html

Chocolate Peanut-Butter No Bake Cookies

I made this. I really wanted something chewy like a cookie when I made this. Then I realized we were out of eggs! I didn't have a car and it was cold out, not going to ride the bus.

I had to improvise in some of the items. I used only half of the items. I did need to each a bunch of them. I didn't have vanilla, so thrown that out of the needs. I used hot chocolate cocoa powder, that was what I had. I thought we didn't have butter either and I was going to sub it with olive oil but found a same container of butter. This was really easy and quick recipe to make.

Taste: I enjoyed the few first bite, I could taste the peanut butter, but then it became too sweet to my liking. I loved the texture the oatmeal add to it.

Need:
2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

Directions:

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html

How to make Sushi Pizza 寿司ピザとはなんぞや？

Sushi pizza? that sound creative!

Chicken in Creamy Pan Sauce

http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=558

4  small boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
1/2 of 8oz PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
RETURN chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

California Avocado Toast Three Ways Recipe | California Avocado Commission

California Avocado Toast Three Ways Recipe | California Avocado Commission

Ingredients

1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
½ ripe, Fresh California Avocado, peeled, seeded and mashed
1 egg – Optional
2 slices heirloom or beefsteak tomato – Optional
2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional
Fresh cracked pepper – Optional
Sea salt to taste – Optional

Instructions

California Avocado Toast with Fried Egg
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

California Avocado Toast with Heirloom Tomatoes
Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
Top with fresh cracked pepper and sea salt to taste.

California Avocado Toast with Bacon
Toast 1 slice bread, spread with 1/2 ripe, Fresh California
Avocado (mashed or sliced) and 2 slices cooked bacon.

Cracker + tuna salad + tomato and avocado

Some cracker were on sale at Copps. I about 3 different brands of crackers. They are whole wheat Ritz, hint of salt Wheat Thins, and brown rice baked with red beans Triscuit. I had Ritz before so I opened the Wheat Thins cracker. They taste pretty good but I was surprise that it taste a bit sweet. Well I saw on the Ritz box a topping recipe, it made me remember the tuna salad I made in the Agrace Kitchen. I also had fresh tomato grown in our mini garden and avocado at hand.

Tuna Salad
1 can (6oz) tuna, drained
about 1/4 cup mayonnaise (I didn't have any mayo so I subbed it with ranch)

At first I sliced the tomato and then sliced it in 1/4. For avocado I sliced it in half and then used the knife to slice horizontal and vertical in it's shell, I shouldn't have done that... When I opened the Wheat Thins they were about 1 inch square, small. My tomato slices were larger than the crackers and the avocado were random shape and size, so I just dice them smaller.

Lemon Sugar Cookies

http://www.marthastewart.com/333938/old-fashioned-sugar-cookies

I made Lemon Sugar Cookies, it's fresh out of the oven cooling and they smell lovely. I didn't have a lemon but I did have lime. I have a cheese grater and they don't grate zest very well, so I only got a teaspoon overfull of lime zest from 2 limes, but I did get a tablespoon of juice from half of a lime. I didn't know what to do with the other half so I just squeeze some extra juice into the butter/sugar mixture. I had no idea what was sanding sugar so I just used brown sugar to sprinkle on some of the cookies.

These taste pretty good. A buttery flavor with zesty tang. My cookies were moist, soft, and not too sweet. I'm also happy that they're not bitter!

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup packed light-brown sugar

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 cup unsalted butter, (2 sticks), softened

2 large eggs

Sanding sugar, for sprinkling (optional)

Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

Scoop dough using a 2-inch ice cream scoop;  space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.

Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Cream Biscuits

http://www.thecountrycook.net/2013/07/cream-biscuits-only-2-ingredients.html
Links has step by step picture.

Ingredients:
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)

Directions:
Preheat oven to 500F degrees.  Spray a baking sheet with a little nonstick cooking spray.

Measure out flour into a large bowl (don’t pack your measuring cup, scoop and swipe off excess flour).

Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).

If dough is too sticky to handle, add just a sprinkling of self-rising flour to the top.

Fold the dough two times to form a ball.

Pat or roll dough gently to a 1/2 inch thickness.

Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible.

Do not twist your biscuit cutter when cutting them out. Just press down, and pull up.

Place biscuits on baking sheet. Then roll the dough back up and spread it out again. Then do a second cutting. Don't cut the dough more than twice.
The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get 6 biscuits from this recipe. Place biscuits on your prepared cookie sheet.

Note:
Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush the tops of the biscuits with a bit of melted butter. Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown. Brush tops of biscuits with a little more melted butter and serve while warm.

Butter Dip Biscuits

http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html
There's step by step picture on the link.

Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)

Directions:
Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.  Stir until a loose dough forms. Dough will be sticky.

Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.

If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Cook’s Note:  
I really recommend only using buttermilk with these but if all you have on hand is regular milk then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.

Zucchini-Chocolate Chip Muffins

http://allrecipes.com/Recipe/Zucchini-Chocolate-Chip-Muffins-2/Detail.aspx?evt19=1

I didn't have a shredder so my mum helped and cut the zucchini into thin strips. I added about 2 cups of shredded zucchini. I also crush the walnuts into small pieces. I used about 1/4 choco chip because that all I had. I also didn't have cinnamon but had cinnamon sugar, which I made a few years back, I just wing it with it.

The batter became sticky and gooey-looking which is good so it can hold the added things in place and not sink to the bottom.

It looks good but when I open the oven I could smell a hint of baking soda in the air. I was concern that my muffin will taste bitter. As I feared, I could taste a hint of bitterness on my first bite. I don't know, what went wrong. Is it because I didn't add enough cinnamon and choco chips to cover the baking soda bitterness? I followed the recipe other than the cinnamon and choco chips...But other than that the muffin was moist and the zucchini kind of dissolved, couldn't even taste it.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

I also add a crumb topping. To test it out. The butter make the topping taste really good and it was crunchy.

1/2 cup oats

1/2 cup brown sugar

1/4 cup of flour

1/4 t. cinnamon

1/4 cup butter, cubed. 

Use fork to combine. Looking like coarse cornmeal, sprinkle over muffin cups before baking.

Pesto Sauce recipes

Made this at volunteering in kitchen. Its actually very simple if you have the ingredients and a food processor. All we used is:
4 cup fresh basil leaves, don't need to chop
1 cups grated Parmesan cheese
3 garlic cloves
1 tsp salt
1/4 -1/2 cup oil

Add basil, salt, and garlic into the processor and process it a bit then steadily pour the cheese in and then the oil. The consistency looked like the first picture below. 


I found a few different pesto recipe. I wasn't instructed to add salt and pepper so I didn't add any. And I just peeled the garlic and pulsed it in blender to chop it up.

The pesto I made looked like the 2nd picture. It was a bit chunky and I think it looked unpleasant but the chef said it's ready, done.


Pesto sauce with pine nuts:
2 cup fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, minced
1/2 cup Parmesan cheese grated
1/2 cup extra virgin olive oil
salt and pepper to taste

To make pesto sauce, put basil, pine nuts, garlic, and parmesan cheese in a food process. Pulse them together as you drizzle the olive oil through a tube until well blended.Season with salt and pepper

Pesto sauce with walnuts:
3 cups fresh basil leaves
 1 1/2 cups chopped walnuts
 4 cloves garlic, peeled
 1/4 cup grated Parmesan cheese
 1 cup olive oil
 salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Cilantro Pesto:
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.

Creamy Lemon Squares

http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=454

20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min. BEAT Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest just before serving.

Baked Blooming Onion - pretty

LINK: http://www.gimmesomeoven.com/baked-blooming-onion/

Doesn't this photo awesome and pretty? It totally reminds me of a flower. I think it's very artistic and creative.

LIST:
For The Blooming Onion:
1 large Vidalia onion
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun or blackening seasoning or italian seasoning
1/4 tsp. salt
2 eggs
optional sides: ketchup, spicy dipping sauce (see below), ranch dip, or honey mustard

For The Spicy Dipping Sauce:
1/2 cup Greek yogurt (or mayo)
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano

HOWTO:
To Make The Blooming Onion:
Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined.

Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. It is kind of tedious, but worth it!

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.

Remove and serve with desired sauces.

To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

Sweet Mung Bean With Sago Soup

In one of my nursing class I learned the Chinese culture terms in English. Certain food is categorize into yin and yang or cold and hot food. Mung beans are cold cooling food, well that is what my mum tells me when growing up. Thus, great for summer which is one of the reason I'm making it. It's been so hot and humid out.

I used a wok to cook it. I made full wok of soup. I put in:
1 cup of mung bean
I filled the wok with water like 2 or 3 liters
sugar or rock sugar, to taste
1/3 - 1/2 cup of sago

HOWTO: Add water and mung bean in pot or wok and let it boiled until the bean split. I covered the wok during the time. And check a few times to see if the bean has splitted. It took roughly about 30-40 minutes until the bean splitted. During the wait, I looked up online recipe to this and found the link below, which I follow in how to cook the sago and wrote the top part of this post. Which made me lost track of time in checking the beans. When I lifted the cover many beans were splitted and moved to the sides, it reminded me of the top part of an explosion mushroom for some reason. Anyways, the water level reduced and it looked like it need more water, so I added more water. I stirred it and then I used the soup spoon to take out the empty shells that were floating. When there was a gentle boil I added sago and add sugar. I couldn't find rock sugar, guess we were out, so I had to do with regular white sugar but rock sugar is preferred. I also reduce the heat to med-high. I let it boiled until the sago were half translucent and turn the heat off and cover the wok and let it sit for 15 minutes. I put the soup in container and fridge it. You can eat it hot or cold.

Added more water

I added more water because from past trials the sago will thicken the soup up, also when it's cooled it will also thicken up.

LINK: http://littlebitesbigtastes.blogspot.com/2013/06/sweet-mung-bean-with-sago-soup.html

Simple Egg Salad plus a nifty fast trick

List:
6 hard boiled eggs, diced
1/2 cup mayo
1/2 tsp pepper (optional)
1/2 tsp salt

Mix together.










BOTTOM PHOTO FROM: thepioneerwoman.com

I learned this trick at the kitchen. It's much faster than dicing the hard boiled eggs. Also using a knife the yolk would suction onto it so that was inconvenient  If you have a cooling rack with squares or anything similar you can...

Strawberry Balsamic Vinaigrette

Made this in where I'm volunteering. I didn't take photos so I used photos online that were similar to my results.

LIST and HOWTO:

1 cup fresh or frozen strawberry
2 tbsp strawberrry jam

If using frozen berries then microwave it 2 minutes. Then use blender to blend jam and berry. You want to chop/pulse them up. You don't want pink foam to form. Want the consistency be almost like the photo above. Pour into a large/medium bowl.

1 cup balsamic vinegar
1 tsp salt
1/4 pear vinegar
3 cup oil
1 tsp dijon mustard

Blend the 5 things together to emulsify. After the blend it looks like mocha chocolate color firm peak of egg whites texture. Then pour the mixture into the berry bowl and mix well. I tasted the end product and I could taste the strawberry flavor and the sourness.The end result looked like something like the photo below.