But first two things. They say I shouldn’t give my recipes away. Am I afraid someone will take them and go open their own place? Refer to the “Humor/Tragedy” thread. I figure if someone thinks it’s the recipes that make a restaurant they can take these, rent a building and get started. Hoarding them would also be a mistake karmically as well. Let he who has never hijacked a recipe withhold his own.
The real reason I’ve avoided the actual recipes is the work involved converting them faithfully to cups and teaspoons, or parts, or percentages. You’re going to have reduce our working formulas. I suggest converting by ratio. Look for that new book out called “Ratios; The simple codes behind the craft of everyday cooking”, it will help. For instance this dressing is 2 to 1 (mayo to milk). Want three cups of dressing? Start with 2 cups mayo and 1 cup milk.
Method; See the dashes between the numbers in the recipe? That’s how we illustrate pounds and ounces. If the dash is on the left of a number it refers to ounces. If the dash is on the right, pounds. 10-8? Ten pounds, eight ounces.
This recipe makes about 28 pounds or 3 1/2 Gallons. Notice the instructions for putting lemon juice in the milk. Adding lemon juice to the milk sours it. It’s a quick substitute for buttermilk when baking. You’re thinking “Why don’t you just order buttermilk?” Sorry with 60 quarts 1/2 & 1/2, 100 pounds of butter, 45 gallons of milk and 120 dozen eggs on the shelf in the cooler each week there’s no room for buttermilk.
Measure out your ingredients. 2 cups mayo, 1 cup soured milk, a few good pinches of salt and herbs, slightly less pepper, a bit of garlic (minced and cooked slightly in oil or butter.) and a good chunk of Gorgonzola cheese. Blend it, chill it and serve. This dressing is my best effort at reconstructing our family’s favorite dressing from the pizza parlor in the town where I grew up, Biagio’s. Now it’s everyones favorite here in Kilauea.
This recipe is now yours to hijack. Feel like using buttermilk? Buy a quart, drink 2/3′s of it. Put a cup in your dressing instead of soured milk. It may turn out tasting better. It may also turn into something the consistency of thick mud. If it does you’ve just joined our team. Team Risky Cookery. Try adding milk to thin it, then more seasoning to balance the flavor, etc. etc. Soon, I think technically it’s after the recipe has changed by 15%, you will be able to call it your own creation!
Gorgonzola cheese 3-12
Italian seasoning 4 Tbl
salt 4 Tbl
pepper 4 tsp
milk/lemon 1 Gl (with 3 Tbl lemon juice per quart)