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Update caesar salad dressing and pickled red onions with the new recipe markdown template
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sidebar_position: 2
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Caesar Salad Dressing
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:::info
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Anchovy fillets or anchovy paste both work well. If using fillets make sure to smash to de-bone as much as possible.
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:::
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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A good Caesar salad dressing goes a long way, and making it yourself saves some money.
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</TabItem>
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```mdx title="Ingredients"
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2 small garlic cloves, minced
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1 tsp anchovy paste or 2 fillets
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1 tsp dijon mustard
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1 tsp worcestershire sauce
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1 cup mayonnaise (use less for a thinner dressing)
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1/2 cup parmigiano-reggiano
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1/4 tsp salt
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1/4 tsp freshly ground black pepper
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```
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<TabItem value="ingredients" label="Ingredients">
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```text title="Caesar Salad Dressing"
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2 small garlic cloves, minced
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1 tsp anchovy paste or 2 fillets
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1 tsp dijon mustard
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1 tsp worcestershire sauce
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1 cup mayonnaise (use less for a thinner dressing)
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1/2 cup parmigiano-reggiano
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1/4 tsp salt
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1/4 tsp freshly ground black pepper
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```
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```md title="Instructions"
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1.
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```
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<Admonition type="info" title="Anchovy Prep">
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<p>If using anchovy fillets, it's a good idea to smear them into a paste using the side of a knife to break down any bones.</p>
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</Admonition>
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</TabItem>
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### Notes
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Use less mayo for a thinner sauce. I'm not a huge fan of the mayo taste, and using less helps with the taste.
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<TabItem value="instructions" label="Instructions">
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1. In a medium bowl, whisk together the **garlic**, **anchovies**, **lemon juice**, **dijon mustard**, and **worcestershire sauce**.
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2. Add the **mayonnaise**, **parmigiano-reggiano**, **salt**, and **pepper**, and whisk until well combined.
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3. Taste and adjust to your liking.
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<Admonition type="info" title="Healthier Tastes Better">
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<p>Using less mayonnaise makes for a thinner dressing, and in my opinion less mayo flavor is better.</p>
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</Admonition>
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</TabItem>
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### References
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https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
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<TabItem value="references" label="References">
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https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
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</TabItem>
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</Tabs>
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@ -2,32 +2,50 @@
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sidebar_position: 2
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Pickled Red Onions
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:::info
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Mix additionally after bottling to ensure proper coverage.
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:::
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!
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</TabItem>
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```mdx title="Ingredients"
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1 large red onion, peeled and very thinly sliced
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3/4 cup apple cider vinegar
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1/4 cup water
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1 teaspoon fine sea salt
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1–2 tablespoons sweetener (maple syrup, honey, or sugar)
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```
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<TabItem value="ingredients" label="Ingredients">
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```text title="Pickled Red Onions"
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1 large red onion, peeled and very thinly sliced
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3/4 cup apple cider vinegar
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1/4 cup water
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1 teaspoon fine sea salt
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1–2 tablespoons sweetener (maple syrup, honey, or sugar)
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```
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```md title="Instructions"
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1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
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2. Stuff thinly-sliced onions into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
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3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
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4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid.
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```
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<Admonition type="info" title="As Thin as Possible">
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<p>The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.</p>
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</Admonition>
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<Admonition type="info" title="Additives">
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<p>Add some spices for extra taste - People recommend celery salt.</p>
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</Admonition>
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</TabItem>
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### Notes
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Add some spices for extra taste - People recommend celery salt.
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<TabItem value="instructions" label="Instructions">
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1. Mix the **vinegar**, **water**, **salt**, and **sweetener** in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
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2. Stuff thinly-sliced **onions** into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
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3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
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4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid.
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<Admonition type="info" title="Mix Well!">
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<p>Mix additionally after bottling to ensure proper coverage.</p>
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</Admonition>
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</TabItem>
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### References
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https://www.gimmesomeoven.com/quick-pickled-red-onions/
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<TabItem value="references" label="References">
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https://www.gimmesomeoven.com/quick-pickled-red-onions/
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</TabItem>
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</Tabs>
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