Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Salads
Halibut Pasta Salad
Beef and Potato Salad
Grilled Zucchini Salad
Winter Salad
Roasted Pumpkin Salad
Crinella Seafood Salad
Roasted Tomato Pasta Salad
Cauliflower Salad
Sonoma County Vinaigrette
Celery Victor
Lettuce and Avacado Salad
Mixed Seafood Salad
Pasta Salad with Pesto
Endive Salad with Tuna Dressing
Chicory and Fennel Salad
Panzanella
Orange Olive Salad
with Roasted Orange Vinaigrette
Rice Salad
Roasted Vegetable and Rice Salad
Salad of Mustard Greens
and Avacado
Melon-Tomato Salad
2005 Sauvignon Blanc
2005 Glissando
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Sonoma County Vinaigrette
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1 1/2 cups, good quality olive or other light oil
1/2 cup, red wine vinegar
1/4 cup, balsamic vinegar
1 teaspoon, salt
l teaspoon, dried tarragon
1/2 teaspoon, dried mustard
2 tablespoons. whole pepper corns
1 or 2 cloves garlic, peeled and crushed
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Add ingredients to an empty one quart container and shake well.
Mixture
is best served after marinating for 24 hours.
Mixture may be refrigerated,
but should be served at room temperature.
Shake well and remove garlic and
pepper corns before serving.
Mixture may be used to season salads,
artichokes
and asparagus, or other boiled vegetables. May also be used to marinate
poultry or fish before barbecuing, with dry white wine added. or to marinate
beef or venison with dry red wine added.
Variation: Sometime you will want a lighter, more refined version of the
vinaigrette because you are serving it over fruit or fish or very
delicate greens. This is a unique flavor. Roast the garlic until soft.
Do not let get dark brown. Peel the garlic and put in a hand held blender
with some of the vinegar. Liquefy and mix in the remaining ingredients.
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