Monthly Archives: July 2014

Caesar Salad Dressing

caesar_saladJuly 4th is National Barbecue Day, National Spareribs Day, and National Caesar Salad Day. There may be others but those are the only ones I could find. To celebrate, I thought I’d post my homemade Caesar salad dressing recipe. Just so you know, up front, there are no anchovies in this recipe. I’m not an anchovy fan, which was one of my motivations for making my own dressing. Anything I found in the store either had anchovies in it or didn’t have anchovies but didn’t taste quite right. So, I did a little research and a little experimenting and I’m really happy with this recipe.

I take a chicken Caesar salad almost every day to work for lunch. My love affair with Caesar salads began when I was pregnant with my first child. I craved and ate Caesar salads and orange juice nearly every day for 9 months and you would think that would have wrecked both for me but I still love both of those to this day. So, here’s my own concoction. Feel free to tweak it to your liking and, if you add anchovies, I won’t hold it against you. If you do want to add anchovies, I’d recommend starting with 2 anchovy fillets.



Blender or food processor

Measuring cups and spoons

Rubber spatula

Large mason jar or plastic container equivalent



1 ½ cups (real) mayonnaise

½ cup buttermilk

½ cup sour cream

¾ cup grated Parmesan

2 tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 clove garlic, smashed

½ teaspoon salt

1 teaspoon black pepper



caesar_in_jar-with_lidPut the mayonnaise, buttermilk, sour cream, Parmesan, balsamic vinegar, Worcestershire, garlic, salt and pepper into a blender or food processor and pulse the processor or blender on low speed for several seconds. Adjust the consistency if needed with a little extra buttermilk, but not too much. The dressing will thicken when you refrigerate it. Refrigerate the dressing for a few hours before using it on a salad. This will thicken it and marry all the flavors.

I use a large mason jar and I made a little label for the top so everyone knows what it is. For camping, I pour some into a plastic bottle, which goes into my cooler.

Categories: Recipes, Sides | Tags: , , , , , , , , , , , | 4 Comments

How to Care for Your Wood Cutting Boards

bamboo-cutting-boardIn the previous post, “Dangerous Equipment Lurking in Your Camp Kitchen—Cutting Boards,” I talked about how wood, specifically bamboo, cutting boards are best because of their strength and natural antibacterial properties. They are also easy on your knives and won’t dull them like glass, stone, marble or porcelain. See my blog post, “Now that’s a Knife,” for more information on the use and care of knives.

Caring for your wood cutting boards is pretty simple, and I like keeping it simple.

Wash boards after each use in warm, soapy water. If you have chunks of food stuck on the surface, use a knife or kitchen scraper to remove most of it before washing. Do not leave boards to soak! Do not wash wooden cutting boards in the dishwasher. They will absorb water, and this could trash your cutting board. Dry thoroughly before storing. I prefer air drying in the dish rack.

To remove odors, rub down with half a lemon or spritz with some vinegar. This will also help sanitize the board.

Wood cutting boards should be regularly seasoned with a good quality cutting board oil. You can find them in most hardware stores. Mineral oil is typically used, since it does not go rancid. Do not use vegetable oil or olive oil. To season, start with a clean, dry cutting board. Coat entire surface with a layer of oil and rub it in. Set the oiled board in a warm, dry area for 12 to 24 hours to fully absorb the oil. Buff to remove any oil that may not have been absorbed. Repeat as needed any time your board starts looking dull.

Keep your knives sharp. Dull knives mean that you have to press harder to cut, which will mark up your board.

And that’s really all there is to keeping your wood or bamboo cutting boards in good condition.

Categories: Care & Maintenance | Tags: , , , , , , , , , , , , | Leave a comment

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