diff --git a/recipes/docs/salad/caesar-salad-dressing.mdx b/recipes/docs/salad/caesar-salad-dressing.mdx index a5874ec..b7f8f2f 100644 --- a/recipes/docs/salad/caesar-salad-dressing.mdx +++ b/recipes/docs/salad/caesar-salad-dressing.mdx @@ -2,32 +2,48 @@ sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Caesar Salad Dressing -:::info -Anchovy fillets or anchovy paste both work well. If using fillets make sure to smash to de-bone as much as possible. -::: + + + A good Caesar salad dressing goes a long way, and making it yourself saves some money. + + ![img alt](@site/docs/static/img/not-found.svg) + -```mdx title="Ingredients" -2 small garlic cloves, minced -1 tsp anchovy paste or 2 fillets -1 tsp dijon mustard -1 tsp worcestershire sauce -1 cup mayonnaise (use less for a thinner dressing) -1/2 cup parmigiano-reggiano -1/4 tsp salt -1/4 tsp freshly ground black pepper -``` + + ```text title="Caesar Salad Dressing" + 2 small garlic cloves, minced + 1 tsp anchovy paste or 2 fillets + 1 tsp dijon mustard + 1 tsp worcestershire sauce + 1 cup mayonnaise (use less for a thinner dressing) + 1/2 cup parmigiano-reggiano + 1/4 tsp salt + 1/4 tsp freshly ground black pepper + ``` -```md title="Instructions" -1. -``` + +

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.

+ + -### Notes -Use less mayo for a thinner sauce. I'm not a huge fan of the mayo taste, and using less helps with the taste. + + 1. In a medium bowl, whisk together the **garlic**, **anchovies**, **lemon juice**, **dijon mustard**, and **worcestershire sauce**. + 2. Add the **mayonnaise**, **parmigiano-reggiano**, **salt**, and **pepper**, and whisk until well combined. + 3. Taste and adjust to your liking. + + +

Using less mayonnaise makes for a thinner dressing, and in my opinion less mayo flavor is better.

+ + -![img alt](@site/docs/static/img/not-found.svg) - -### References -https://www.onceuponachef.com/recipes/caesar-salad-dressing.html + + https://www.onceuponachef.com/recipes/caesar-salad-dressing.html + + diff --git a/recipes/docs/sides/pickled-red-onions.mdx b/recipes/docs/sides/pickled-red-onions.mdx index 74e0751..2b02339 100644 --- a/recipes/docs/sides/pickled-red-onions.mdx +++ b/recipes/docs/sides/pickled-red-onions.mdx @@ -2,32 +2,50 @@ sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Pickled Red Onions -:::info -Mix additionally after bottling to ensure proper coverage. -::: + + + These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick! + + ![](@site/docs/sides/static/pickled-red-onions.png) + -```mdx title="Ingredients" -1 large red onion, peeled and very thinly sliced -3/4 cup apple cider vinegar -1/4 cup water -1 teaspoon fine sea salt -1–2 tablespoons sweetener (maple syrup, honey, or sugar) -``` + + ```text title="Pickled Red Onions" + 1 large red onion, peeled and very thinly sliced + 3/4 cup apple cider vinegar + 1/4 cup water + 1 teaspoon fine sea salt + 1–2 tablespoons sweetener (maple syrup, honey, or sugar) + ``` -```md title="Instructions" -1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well. -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. -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. -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. -``` + +

The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.

+ + + +

Add some spices for extra taste - People recommend celery salt.

+ + -### Notes -Add some spices for extra taste - People recommend celery salt. + + 1. Mix the **vinegar**, **water**, **salt**, and **sweetener** in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well. + 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. + 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. + 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. + + +

Mix additionally after bottling to ensure proper coverage.

+ + -![img alt](@site/docs/sides/static/pickled-red-onions.png) - -### References -https://www.gimmesomeoven.com/quick-pickled-red-onions/ + + https://www.gimmesomeoven.com/quick-pickled-red-onions/ + +