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Cooking STRESSES ME OUT so I will have to check out the chicken soup recipe you shared, Ms. Gia. I could take or leave her cutesy turns of phrase but I love the way Molly Baz explains things and this Caesar salad recipe is great. I swap out the canola oil for olive oil and I like to double it up to make one giant salad.
PRODUCE 1 garlic clove 1 lemon 4 romaine hearts DAIRY 2 large eggs 2 ounces grated Parmesan cheese (about Ā½ cup), plus more for serving PANTRY Ā½ crusty baguette (about 6 ounces) 2 tablespoons extra-virgin olive oil Kosher salt Coarsely ground black pepper 4 oil-packed anchovy fillets 1 teaspoon Dijon mustard Ā½ cup canola or vegetable oil 1 teaspoon Worcestershire sauce
Serves 4
1. Make the croutons: * Preheat the oven to 350Ā°F. Tear Ā½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, Ā½ teaspoon kosher salt, and a few good cranks of black pepper until weil coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool. 2. Make the dressing: * Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use. * Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. * Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl. * Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil. * Starting with a very thin stream at first, whisking constantly as you go, incorporate Ā½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. * Whisk in Ā¾ teaspoon kosher salt, Ā¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (Ā¼ cup). * Taste the dressing on a leaf of romaine-it should be salty, cheesy, and lemony. * Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with a side of crouts. 3. Prep the lettuce: * Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. * Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet. 4. Serve: * Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (Ā¼ cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
PRODUCE 1 garlic clove 1 lemon 4 romaine hearts DAIRY 2 large eggs 2 ounces grated Parmesan cheese (about Ā½ cup), plus more for serving PANTRY Ā½ crusty baguette (about 6 ounces) 2 tablespoons extra-virgin olive oil Kosher salt Coarsely ground black pepper 4 oil-packed anchovy fillets 1 teaspoon Dijon mustard Ā½ cup canola or vegetable oil 1 teaspoon Worcestershire sauce
Serves 4
1. Make the croutons: * Preheat the oven to 350Ā°F. Tear Ā½ of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, Ā½ teaspoon kosher salt, and a few good cranks of black pepper until weil coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool. 2. Make the dressing: * Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use. * Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. * Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl. * Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil. * Starting with a very thin stream at first, whisking constantly as you go, incorporate Ā½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. * Whisk in Ā¾ teaspoon kosher salt, Ā¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (Ā¼ cup). * Taste the dressing on a leaf of romaine-it should be salty, cheesy, and lemony. * Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with a side of crouts. 3. Prep the lettuce: * Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. * Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet. 4. Serve: * Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (Ā¼ cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
Feb 25, 2025
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Actually had no idea who she was and had only heard of her from friends making fun of her grotesque habit of shortening words into cloying little abbreviations (see photo) + the extremely basic fundamental nature of her recipes. But having been raised by a womenās studies professor who was liberated by the microwave, I recognized that I fall well within her target audience of inept learned helplessness white women with no ability to independently sustain themselves, so I looked her up.
Love her caesar salad recipe except I replace the canola oil with more olive oil because what the fuck that is so foul and sad. I usually make it with hydroponically grown icicle lettuce but Iām doing it with chiffonade cut dino kale soaked in olive oil and salt this time because I didnāt have time to go to the farmers market this morning and the greens at Whole Foods are always a sad state of affairs.
Love her caesar salad recipe except I replace the canola oil with more olive oil because what the fuck that is so foul and sad. I usually make it with hydroponically grown icicle lettuce but Iām doing it with chiffonade cut dino kale soaked in olive oil and salt this time because I didnāt have time to go to the farmers market this morning and the greens at Whole Foods are always a sad state of affairs.
Apr 7, 2024
Rec
āin a food processor:
4-5 garlic cloves
3-4 anchovies
2 egg yolks
zest of one lemon
1/3 c of lemon juice
salt & pepp
blend those together ^^^^
add in:
1 tbsp dijon
1 tbsp of worcestershireĀ
blend ^^^^
slowly blendĀ in 1 c of olive oil (should take 2 mins)
whisk in heartās desire of parmesano reggiano ā„ļø
fin
āļø bonus: massage into kale / endive + top with toasted breadcrumbs
fin
āļø bonus: massage into kale / endive + top with toasted breadcrumbs
Jan 26, 2024
Rec
š„¬Strip the leaves from the stems, bundle them and roll them up, chiffonade them, toss them with a liberal amount of olive oil, coat them in salt, massage the salt and oil into the leaves. Leave it a bowl covered in the fridge for at least an hour then take them out and add whatever other vegetables or dressing or ingredients you want to add. I love kale Caesar I use Molly Bazās recipe because itās written for idiots but I sub the canola for olive oil š Iām inept in the kitchen and this is essentially the only meal I know how to make.
Brussels sprouts cut in half, tossed in olive oil and pepper, laid out in a single layer of a sheet pan and cooked until crispy š¤¤ Also recommend buying frozen broccoli and steaming it in the microwave according to the instructions... Costco sells really awesome frozen vegetable mixes you can steam them or roast them. Donāt get too bent out of shape about losing some amount of nutritional value from cooking them!
Brussels sprouts cut in half, tossed in olive oil and pepper, laid out in a single layer of a sheet pan and cooked until crispy š¤¤ Also recommend buying frozen broccoli and steaming it in the microwave according to the instructions... Costco sells really awesome frozen vegetable mixes you can steam them or roast them. Donāt get too bent out of shape about losing some amount of nutritional value from cooking them!
Nov 25, 2024
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It lends a reflective and wistful tone to written communications imoā¦
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My dad teases me about how when I was a little kid, my favorite thing to do when I was on the landline phone with somebodyābe it a relative or one of my best friendsāwas to breathlessly describe the things that were in my bedroom so that they could have a mental picture of everything I loved and chose to surround myself with, and where I sat at that moment in time. Perfectly Imperfect reminds me of that so thanks for always listening and for sharing with me too š
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