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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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recipes/docs/salad/caesar-salad-dressing.mdx
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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.
![img alt](@site/docs/static/img/not-found.svg)
</TabItem>
```mdx title="Ingredients" <TabItem value="ingredients" label="Ingredients">
2 small garlic cloves, minced ```text title="Caesar Salad Dressing"
1 tsp anchovy paste or 2 fillets 2 small garlic cloves, minced
1 tsp dijon mustard 1 tsp anchovy paste or 2 fillets
1 tsp worcestershire sauce 1 tsp dijon mustard
1 cup mayonnaise (use less for a thinner dressing) 1 tsp worcestershire sauce
1/2 cup parmigiano-reggiano 1 cup mayonnaise (use less for a thinner dressing)
1/4 tsp salt 1/2 cup parmigiano-reggiano
1/4 tsp freshly ground black pepper 1/4 tsp salt
``` 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.
<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>
![img alt](@site/docs/static/img/not-found.svg) <TabItem value="references" label="References">
https://www.onceuponachef.com/recipes/caesar-salad-dressing.html
### References </TabItem>
https://www.onceuponachef.com/recipes/caesar-salad-dressing.html </Tabs>

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recipes/docs/sides/pickled-red-onions.mdx
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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!
![](@site/docs/sides/static/pickled-red-onions.png)
</TabItem>
```mdx title="Ingredients" <TabItem value="ingredients" label="Ingredients">
1 large red onion, peeled and very thinly sliced ```text title="Pickled Red Onions"
3/4 cup apple cider vinegar 1 large red onion, peeled and very thinly sliced
1/4 cup water 3/4 cup apple cider vinegar
1 teaspoon fine sea salt 1/4 cup water
1–2 tablespoons sweetener (maple syrup, honey, or sugar) 1 teaspoon fine sea salt
``` 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>
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. <Admonition type="info" title="Additives">
``` <p>Add some spices for extra taste - People recommend celery salt.</p>
</Admonition>
</TabItem>
### Notes <TabItem value="instructions" label="Instructions">
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.
<Admonition type="info" title="Mix Well!">
<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">
https://www.gimmesomeoven.com/quick-pickled-red-onions/
### References </TabItem>
https://www.gimmesomeoven.com/quick-pickled-red-onions/ </Tabs>