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Update caesar salad dressing and pickled red onions with the new recipe markdown template

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whitney 2024-06-18 15:55:39 -07:00
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38
recipes/docs/salad/caesar-salad-dressing.mdx
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@ -2,13 +2,21 @@
sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Caesar Salad Dressing # Caesar Salad Dressing
:::info <Tabs>
Anchovy fillets or anchovy paste both work well. If using fillets make sure to smash to de-bone as much as possible. <TabItem value="photos" label="Photos" default>
::: A good Caesar salad dressing goes a long way, and making it yourself saves some money.
```mdx title="Ingredients" ![img alt](@site/docs/static/img/not-found.svg)
</TabItem>
<TabItem value="ingredients" label="Ingredients">
```text title="Caesar Salad Dressing"
2 small garlic cloves, minced 2 small garlic cloves, minced
1 tsp anchovy paste or 2 fillets 1 tsp anchovy paste or 2 fillets
1 tsp dijon mustard 1 tsp dijon mustard
@ -19,15 +27,23 @@ Anchovy fillets or anchovy paste both work well. If using fillets make sure to s
1/4 tsp freshly ground black pepper 1/4 tsp freshly ground black pepper
``` ```
```md title="Instructions" <Admonition type="info" title="Anchovy Prep">
1. <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>
``` </Admonition>
</TabItem>
### Notes <TabItem value="instructions" label="Instructions">
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.
![img alt](@site/docs/static/img/not-found.svg) <Admonition type="info" title="Healthier Tastes Better">
<p>Using less mayonnaise makes for a thinner dressing, and in my opinion less mayo flavor is better.</p>
</Admonition>
</TabItem>
### References <TabItem value="references" label="References">
https://www.onceuponachef.com/recipes/caesar-salad-dressing.html https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
</TabItem>
</Tabs>

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recipes/docs/sides/pickled-red-onions.mdx
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@ -2,13 +2,21 @@
sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Pickled Red Onions # Pickled Red Onions
:::info <Tabs>
Mix additionally after bottling to ensure proper coverage. <TabItem value="photos" label="Photos" default>
::: These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!
```mdx title="Ingredients" ![](@site/docs/sides/static/pickled-red-onions.png)
</TabItem>
<TabItem value="ingredients" label="Ingredients">
```text title="Pickled Red Onions"
1 large red onion, peeled and very thinly sliced 1 large red onion, peeled and very thinly sliced
3/4 cup apple cider vinegar 3/4 cup apple cider vinegar
1/4 cup water 1/4 cup water
@ -16,18 +24,28 @@ Mix additionally after bottling to ensure proper coverage.
1–2 tablespoons sweetener (maple syrup, honey, or sugar) 1–2 tablespoons sweetener (maple syrup, honey, or sugar)
``` ```
```md title="Instructions" <Admonition type="info" title="As Thin as Possible">
1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well. <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>
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. </Admonition>
<Admonition type="info" title="Additives">
<p>Add some spices for extra taste - People recommend celery salt.</p>
</Admonition>
</TabItem>
<TabItem value="instructions" label="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. 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. 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.
```
### Notes <Admonition type="info" title="Mix Well!">
Add some spices for extra taste - People recommend celery salt. <p>Mix additionally after bottling to ensure proper coverage.</p>
</Admonition>
</TabItem>
![img alt](@site/docs/sides/static/pickled-red-onions.png) <TabItem value="references" label="References">
### References
https://www.gimmesomeoven.com/quick-pickled-red-onions/ https://www.gimmesomeoven.com/quick-pickled-red-onions/
</TabItem>
</Tabs>