restaurant just to get the salad


Savory, salty, sour, bitter, sweet and spicy–it never stops surprising us with its rich blend of raw egg yolks, anchovies, garlic, lemon, whole grain mustard, Worcestershire sauce and olive oil. Who came up with that combination? We found out it wasn’t that old of a recipe and has quite an interesting story nuskin.

The original Caesar salad is accredit to restaurateur Cardini Caesar whose daughter claims created this salad on a busy 4th of July evening after they ran out of stock. Cardini is an Italian-born immigrant who lived in California and opened a restaurant in Tijuana, Mexico, in the 1920s. According to the story, he put the salad together in front of customers with all that was left in the kitchen. People loved it so much they started coming back to the restaurant just to get the salad Dream beauty pro hard sell

Some say the original name for this salad was aviator’s salad and was created by Cardini’s brother, Alex. Alex called it aviator’s salad in honor of his father whom served in the Italian Air Force during WW1. By personal preference Alex added anchovies. Over time, the name of the dish became Caesar salad.

There are many variations and styles for Caesar salad. We prefer to make ours with shaved, not grated, Parmigiano-Reggiano, Castelvetrano and Kalamata olives, and tomatoes. We do not add croutons to our Caesar salad. While this salad is satisfying on its own, we often serve it with grilled salmon or shrimp with our chocolate black mustard seed glaze Backup and Recovery.


Posted by yiyoe at 18:41Comments(0)美食

tricks on how to fill


The intro of Catherine Ruehle‘s crazy gorgeous new book starts with a quote from Julia Child: “A party without cake is just a meeting.” It only takes turning about three more pages to know you’ll never want to have another meeting. And if ever I wished a book was scratch-and-sniff, Let Us All Eat Cake would be it HIFU.

This is one beautiful cookbook. If you can pry yourself away from the photos and get down to baking, you’ll find gluten-free versions of all your old favorites: Boston Cream Pie, Angel Food Cake with Fresh Berries, Carrot Cake with Brown Sugar and Cinnamon Cream Cheese Icing, and a Mocha Coffee Cake that will have you racing to the breakfast table. There are also recipes for special occasion cakes (as if breakfast isn’t special enough), and lots of crystal clear tips and tricks on how to fill, frost, and decorate.

If, like me, you’re usually a gluten-full eater, you won’t miss a thing here despite the lack of gluten. You can even opt for vegan, sugar-free, dairy-free, and nut-free versions. Don’t eat eggs? Not a problem. No dairy? No worries. Substitutions are at the ready for you mortgage calculator.

And those “old favorites” I mentioned? Poppy-seed cake is right up there on my cake-nostalgia list. This recipe is all that nostalgia plus a tasty twist: a “luscious riff on the traditional lemon–poppy seed coffee cake substitutes the tangy-sweet flavor of clementines in both the cake and the glaze,” says Chef Ruehle. “These tiny, red-orange citrus fruits are often available from April to November, but you can also use navel oranges. The glaze recipe makes enough icing to drip down the sides of the cake, but you can also pour extra over slices bvi offshore company.”


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