All Hail Mikey G

At a talent show-themed birthday party when I was a kid, my cousin Mike dressed up as Julia Child and gave a cooking demonstration. He was about 10 years old. I don't remember what he made but it entailed him telling us to "Set your flame at a nice speed," in a high-pitched voice. Fast-forward about 20 years, and Mike's living in California wine country and still loves to cook. Whether it's lobster bisque or a simple tomato sauce and meatballs, the kid does it really well. The only recipe I have of his is for Caesar Salad Dressing, and though that may seem like a throwaway, it's actually become a staple in my kitchen.

The dressing is just garlicky enough and the perfect consistency for dressing on crisp romaine. I make a few adjustments, like toning down the anchovies, and rarely make an entire recipe, since a halved recipe is usually more than enough for a salad that serves four. You must use a blender or mini-food processor, first to make sure you've pureed the garlic and anchovy, but second because a blender aerates the dressing somewhat, so it's a little frothy and not at all gooey (it's beyond me how waiters who prepare Caesar Salad tableside in fancy restaurants achieve this consistency).

I seriously urge you to make this dressing next time you're having friends, Romans, countrymen over (ha). They'll be hailing you.--S

Caesar Salad

(in blender)
1 c olive oil
4-5 cloves garlic
1 can anchovies [I use only 3 or 4 anchovies]
1 heaping t Dijon mustard
5-6 shakes Worcestershire sauce
1 egg
1/2 c grated parmesan cheese
1/4 to 1/3 c red wine vinegar
Juice from 1/2 lemon
Pinch of salt
Pepper

Glazed Over

I made this Glazed Lemon Bread the other night. I had a feeling it would be good--it's from a cookbook I trust, the ingredients are wholesome and tasty, and, if I'm being honest, it involved using our new stand mixer, which made me happy. And it was good. But the best part--the outsides of the bread, which had been doused in lemon glaze--was really good.

I was worried that the glaze--which you pour over the hot bread, just out of the oven, still in the pan--would be too sweet. After all, it's just lemon juice and sugar, melted down into a concentrated syrup. And, I'll admit it, I have a sweet tooth, so just because the glaze was tasty to me, I feared others might find it cloying.

My fears were laid to rest (or my friends are liars), because two of my friends commented that they loved the bread, and that the glaze was the best part. Maybe everyone has a secret sweet tooth?--S

Glazed Lemon Bread

Serves 8

1 2/3 c all purpose flour
1 t baking powder
1/2 t salt
1 1/2 c sugar
1/2 c (1 stick) unsalted butter, room temperature
2 large eggs
2 t (packed) grated lemon peel
1/2 c whole milk
1/4 c fresh lemon juice

1. Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
2. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan.
3. Bake until tester inserted into center of bread comes out clean, about 1 hour.
4. Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
5. Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

Recipe courtesy of The Bon Appetit Fast Easy Fresh Cookbook