Caesar Salad (Eggless recipe)

Prep time: 25 to 30 minutes
Serves 2 as main course or 4 as appetizer course

Inspired by the Original Caesar Salad from Caesar's Restaurante Bar (published on this blog), I came up with this version of the salad sans egg. I made both salads the same day for my husband and son. They were clearly impressed - they couldn't even tell that there was no egg in this recipe. The consistency is a little thinner than the original Caesar Salad recipe, but my end note clearly states how to thicken the dressing. As they told me in Mexico last week, "Buen Provecho" (Bon Appetit)!

Ingredients:
1 head Romaine lettuce, dark outer leaves discarded
1 tablespoon plain, nonfat yogurt or mayonnaise*
1 clove garlic, crushed
1 teaspoon Dijon mustard (Grey Poupon® brand preferred)
2 teaspoons anchovy paste can be substituted
1 teaspoon Worchestershire sauce
3 tablespoons red wine vinegar
Juice of 1/2 lime
1/4 to 1/2 teaspoon salt
Dash freshly ground black pepper
3/4 cup oil (in a 3/4-cup measure, combine half each extra virgin olive oil and vegetable oil - a perfect blend!)
1/4 cup freshly grated Parmigiano Reggiano cheese
Garlic croutons, for garnish (can be substituted with plain baguette toasts or Kalamata olive bread toasts)
2 to 4 leaves of Italian (flat leaf) parsley, for garnish
2 to 4 pitted Kalamata olives, for garnish

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

Meanwhile, in a large wooden or stainless steel bowl, whisk together the mayonnaise, garlic, mustard, anchovy paste, Worchestershire sauce, vinegar, lime juice, the lesser amount of salt and black pepper until well blended; set aside.

Slowly whisk in the combined oils in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half. Taste and adjust salt level, if needed.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated. Alternatively, tear the leaves into slightly larger than bite-size pieces and then coat them with the dressing.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese, a few croutons, 1 parsley leaf and 1 olive placed in center of salad.

Serve immediately.

*Note: Before tossing the lettuce leaves into the dressing in bowl, you may thicken the dressing by adding 1 additional tablespoon of plain yogurt or mayonnaise.

Also, rather than saving half the grated cheese for garnish, I prefer to stir it all into the dressing before coating the Romaine leaves.

Recipe inspired by Original Caesar Salad Recipe of Caesar Restaurante Bar, Tijuana, Mexico
Text and Photograph © Nancy Real 2011

Nancy's Tastes & Trips - Caesar's Restaurante Bar, Tijuana, Mexico - Original Caesar Salad Recipe

The famous Caesar's Restaurante Bar in Tijuana, Mexico, was recently remodeled and opened for business in the summer of 2010. Some people wonder, "Why is it famous?" or "I never heard of it."


This is where Caesar Cardini, an Italian Mexican, invented the Caesar Salad. LOL if you thought Julius Caesar invented the salad in Ancient Rome over two millennia ago - the salad was invented in Mexico! Signor Cardini, a chef-restauranteur, immigrated from Italy to the USA and later in 1922, opened his first restaurant in Tijuana. This was during the Prohibition years when the manufacture, import, export, transportation, sale and consumption of alcohol and alcoholic beverages was forbidden in USA. As a result, many Americans, including Hollywood celebs, flocked down to Tijuana, aka "the party town".







Recently, some friends recommended that my husband and I also head down to TJ to enjoy a meal at Caesar's Restaurante Bar. A few days ago, we drove south from LA and, upon arrival at Caesar's Restaurante Bar in Tijuana, we were warmly greeted by the valet parking attendant and the maitre d' at the restaurant's entrance.






I walked into a distinct 1930's bistro setting which was inviting and comfortable, thanks to professional servers, who are always so eager to please their clientele.











I was introduced to the owner/manager who recounted a few versions of how Caesar Cardini invented his salad at his third Tijuana restaurant, established in 1927. Whether he made it for members of the Air Force late one night or when they woke up one morning, the sure thing is that Caesar made it on the spur of the moment with ingredients on hand. Cardini sure knew the art of "entertaining", for he prepared it at table side - everyone was delighted (and so was I).





PLEASE READ ON!
As soon as I was served the salad, I was asked, "Quiere la receta?" This means, "Would you like the recipe?" While I almost fainted, I responded, "Surely, this is only for me, and not intended to appear on my blog post featuring your resturant?" The owner personally came to my table to tell me, "We would be honored if you posted our recipe on your blog." My breath was taken away (I always get very emotional over food)!






And this is the original Caesar Salad (recipe follows)!









Thank you, Caesar's Restaurante Bar - not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can't wait to return for the exquisite food and impeccable service!


Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)

Prep time: 25 to 30 minutes
Serves 2 as a main course or 4 as an appetizer course

Ingredients:
1 head Romaine lettuce, dark outer leaves discarded
1 coddled, large egg
1 clove garlic, crushed
1 teaspoon Dijon mustard (Grey Poupon® brand preferred)
2 ounces anchovies, broken up (2 teaspoons anchovy paste can be substituted)
1 teaspoon Worchestershire sauce
3 tablespoons red wine vinegar
Juice of 1/2 lime
1/4 teaspoon salt
Dash freshly ground black pepper
3/4 cup olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese
Garlic croutons, for garnish (can be substituted with baguette toasts)

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.

Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.

Crack the egg - keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.

Serve immediately.


Caesar's Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.

Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar's; Color photograph of Hotel Caesar and
Original Caesar Salad Recipe posted on this blog - Courtesy Caesar's Restaurante Bar, Tijuana

Chicken Paillard with Fines Herbes & Mustard Sauce

Prep time for chicken: 25 minutes
Prep time for mustard sauce: 10 minutes
Serves 4

In 13th century France, Dijon became an important center for the production of mustard. In 1336, at a feast held by the Duke of Burgundy, historical records state that guests consumed 70 gallons of mustard or "moutarde". Later, in 1777, Grey Poupon®, the famous mustard manufacturing company, was established in Dijon.

Also part of French cuisine, "paillard" is a term used for thinly pounded, rapidly cooked meat. This easy chicken paillard recipe is delicately laced with "fines herbes", a Mediterranean herb blend consisting of chives, chervil, parsley and tarragon. The accompanying sauce, made with Dijon mustard, adds a perfect zest to this dish. Your guests will rave and say, "It's scrumptious" or "C'est si delicieux".

For the Chicken Paillard:
4 boneless chicken breasts, pounded into 1/4-inch thick cutlets
2 large eggs
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1-1/2 teaspoons Fines Herbes*
1 cup vegetable oil

Preheat oven to 325˚F. Wash the chicken cutlets and pat them dry with paper towels; set cutlets aside on a plate. In a wide, 1-quart bowl, beat the eggs with the salt and pepper. Place the cutlets in the bowl, coating them with the beaten egg mixture; set aside.

In the meantime, in another wide, 1-quart bowl, stir to combine the breadcrumbs and fines herbes. Gently coat the cutlets with the breadcrumb mixture and set them aside on a clean plate.

In a 12-inch skillet, heat the oil. Fry the cutlets on medium heat until underside is golden brown. Turn each cutlet once and repeat frying instructions. Transfer the cutlets to a baking dish; cover and keep warm in preheated oven while making the mustard sauce.

For the Mustard Sauce:
1 tablespoon unsalted butter
1 shallot, minced
1 cup dry white wine
1 teaspoon Grey Poupon® Dijon mustard
1 cup heavy whipping cream
1 egg yolk, beaten in a small bowl
Juice of half a lemon
Salt and freshly ground black pepper, to taste

In a 4-quart saucepot, melt the butter. Stir in the minced shallot and sauté until it is translucent, about 30 seconds. Stir in the wine and the mustard. Simmer on medium-low heat, stirring occasionally with a wooden spoon, for 2 minutes.

Add the cream and cook on medium heat, stirring occasionally, for 2 to 3 minutes or until sauce begins to thicken.

Stir half of the sauce into the bowl with beaten egg yolk. Return the egg yolk mixture to the saucepot; cook and stir for an additional 1 to 2 minutes or until thickened. Add lemon juice, salt and pepper. Stir and taste. Adjust seasonings, if necessary.

Serve warm, as an accompaniment to Chicken Paillard with A Side of Carrots & Green Beans, previously published on this blog on February 15, 2011.

Wine pairing: Chilled White Bordeaux.

*Fines Herbes is a dry herb mixture found in the spice section of most supermarkets or in a gourmet cook's store.

For a thicker sauce, mix together 1/4 cup cold water with 2 teaspoons cornstarch until smooth. Pour a little cornstarch mixture into boiling sauce, stirring constantly. The sauce will thicken immediately. Stop adding the cornstarch mixture when sauce reaches desired consistency. Adjust seasonings, to taste.

Text and Photograph © 2011 Nancy Real.

Irish Whiskey Cake with Avocado Cream Frosting

Cake Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Frosting Prep Time: 5 minutes

When I first imagined making this scrumptious cake, I thought it should be round. But then I thought, "Naaah, decorated cupcakes are more fun." I also bought a clover leaf cake pan and delved right into the festive spirit of St. Patrick's Day.

The one thing I was sure about was to rid the cake and frosting of all that butter without taking away the rich flavors. My version of this springtime cake contains no butter - the "cream" in the frosting comes from fresh avocado with an added tangy surprise. The result is a rich and delicious Irish Whiskey Cake. And, no matter what shape you decide to give this dessert, you and your guests can reach for that second or third piece guilt free - enjoy!


For the Cake:
2 ¾ cups all-purpose, unbleached flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups granulated sugar
½ cup vegetable oil
5 large eggs
½ cup whiskey
1 teaspoon vanilla extract
zest of 1 lemon
One 10 or 11-inch spring form or conventional round cake pan*, one clover leaf cake pan, or two muffin pans lined with 24 baking cups

Preheat oven to 325F˚. Grease and flour either a 9-inch round cake pan or a clover leaf cake pan; set aside. If making cupcakes, line the muffin pans with baking cups and set aside.

In a 1-quart bowl, combine the flour, baking powder and salt; set aside. In either a stand mixer fitted with a bowl or a conventional mixing bowl (using a hand mixer), beat together the sugar, oil, eggs, whiskey, vanilla and lemon zest until smooth. On low speed, stir in the dry ingredients and mix until batter is smooth, about 2 to 3 minutes.

Pour the batter into desired cake pan or into the muffin cups.
Place cake pan on a rack positioned in center of oven and bake 30 to 35 minutes or until knife inserted in center comes out clean.

Alternatively, place muffin pans on top and bottom oven racks and bake 20 to 25 minutes or until knife inserted in center of one cupcake comes out clean. Transfer cake pan or muffin pans to counter and set aside to cool. When cake is completely cooled, unmold it and transfer to a serving platter; set aside. Make Avocado Cream Frosting.

For the Avocado Cream Frosting:
2/3 cup freshly mashed avocado
5½ to 6½ cups powdered sugar
2 to 2½ tablespoons freshly squeezed lemon juice
One 4.25-ounce Decorating Green Icing Tube fitted with a straight tip (optional)

In a 1-quart mixing bowl, whisk together the mashed avocado (with all lumps broken down) and 5½ cups of the powdered sugar. Mix in the lemon juice and whisk until smooth. If frosting appears to thin, add a little more sugar and whisk until consistency is smooth and creamy but firm enough to hold its shape on top of cake or cupcakes. With a spatula or flat, round-tipped knife, frost the cake or cupcakes. Using the tube fitted with a tip, make decorations over frosting.

The cake or cupcakes can be served the same day or made a day ahead, covered in a foil tent and refrigerated. To foil tent a cake, place 6 to 8 toothpicks halfway into cake and spaced out throughout cake surface. Create a tent with aluminum foil sheets that are large enough to cover cake and secure around platter edges.

*Note - A 10 or 11-inch square cake pan can be used as well.

Text and Photographs © Nancy Real 2011