We have many requests, so we'll quickly introduce today's Roasted Garlic Ranch Dressing recipe. Mary Frances Richards shared it from tastingmenu.com after reading about the Firebirds dressing on Sept. 21.
On to requests:
Jenny Price wants Pearl's Oyster House's fish tacos recipe.
Mike Mayo wants to duplicate the heavily spiced spaghetti he used to get at Nashville's old Grecian Inn on Donelson Pike.
Ruth Bolden wants the Mardi Gras Pasta recipe from Southaven's Fillin Station Grille. It's linguine in a Cajun shrimp broth.
Johnetta Neal wants to duplicate the dessert served at The Peabody's Sept. 17 Cancer Sisterhood luncheon. It's muffin-like with a chocolate cookie base, a cheesecake layer and garnish of strawberries and whipped cream.
Toya Edwards wants the parmesan tilapia recipe from Schnucks, especially the breading.
Dawn Miller wants the ham salad recipe from the deli at Schnucks.
Kristin Lawton still pines for the authentic chess pie recipe at Seessels.
Linda Bellaire hasn't given up the search for a pizza recipe she had from a 1970s Ann Landers column.
Requests for recipes can be left at 529-2673. Responses need to be in writing. Please e-mail them to CArecipefinder@gmail.com or mail to Recipe Finder, P.O. Box 84, Hillsboro, Tenn. 37342. Include your name, address and telephone number. We'll use only your name in a column.
Roasted Garlic Ranch Dressing
10 cloves garlic, peeled
2 cups canola oil
3 egg yolks
1 tbsp. Dijon mustard
2 tbsp. white wine vinegar
1 medium shallot, chopped
1 tsp. salt
About 1 cup water
� cup sour cream
1 cup Bulgarian-style buttermilk
� cup chopped parsley
1 tbsp. lemon juice
Pinch of cayenne pepper
Salt and pepper to taste
Put 10 cloves of garlic in a small ovenproof dish or saucepan and cover with 1 cup of the canola oil. Bake in 300-degree oven 1 to 2 hours, until cloves are soft and caramel colored. Cool. Transfer to storage container and allow flavor to develop overnight.
Remove garlic cloves from oil and place in blender container with egg yolks, Dijon mustard, white wine vinegar, shallot and salt. Blend on high 30 seconds.
Remove center cap of blender lid and begin pouring garlic oil in a thin stream. When enough oil has been added, mixture will become a mayonnaise base.
Continue adding garlic oil and remaining 1 cup canola oil. If mixture becomes too thick, no longer moves in the cup or starts to break and curdle, turn off blender, add a tablespoon or two of the water and mix on lower speed until mayonnaise becomes fluid again. Continue alternating oil and water until all the oil has been incorporated.
When proper consistency is reached, transfer mayonnaise to large bowl and refrigerate for 1 hour.
When mayonnaise has set, whisk in sour cream. Add enough buttermilk to thin the mayonnaise to dressing consistency. Add parsley and whisk to incorporate. Use lemon juice, cayenne, salt and pepper to correct the taste. (If dressing is too thin, add a bit of commercial mayonnaise.)
Source: http://www.commercialappeal.com/news/2011/oct/12/recipe-finder-another-garlic-ranch/?partner=RSS
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