Specifications

GORGONZOLA BUTTER
Serve a slice of this savory compound
butter on top of your favourite steak – it
will melt and impart an incredible flavour.
Makes 1 roll compound butter, 16 slices.
1
⁄2 cup (125 ml) unsalted butter, softened
1
⁄4 cup (50 ml) Gorgonzola, crumbled
pinch freshly ground pepper
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluffy, about
30 seconds. Add Gorgonzola and mix
until well blended, about 30 to 40 seconds
longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch (2.5 cm) in diameter. Wrap
butter in plastic wrap twisting the ends to
form a log. Chill until firm enough to slice.
Place slices of Gorgonzola butter on top
of grilled or broiled steak, a fluffed baked
potato, or steamed vegetables.
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
freezer odors.
Nutritional information per slice:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
BALSAMIC VINAIGRETTE
Makes 1
1
⁄2 cups (375 ml).
1 shallot, peeled and finely chopped
[approximately 1 tablespoon (15 ml)]
1
⁄4 cup (50 ml) balsamic vinegar
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml) freshly ground pepper
1
⁄2 teaspoon (2 ml) sugar
3 teaspoons (15 ml) Dijon mustard
3
⁄4 cup (175 ml) extra virgin olive oil
1
⁄4 cup (50 ml) vegetable oil
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingredients
until well incorporated.
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification.
Adjust seasoning to taste.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH
<UBCMFTQPPOTNM>
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUtDIPMHtTPENH
tDBMDNHtGJCFSH
PARMESAN PEPPERCORN
DRESSING
This dressing is not only good on salads,
but is a perfect spread for sandwiches,
from smoked turkey to roast beef. It can
be used as a dip for vegetables or even
served alongside roasted meats.
Makes 1
1
⁄2 cups (375 ml).
1
⁄2 cup (125 ml) reduced fat mayonnaise
1
⁄2 cup (125 ml) reduced fat sour cream
1
⁄2 cup (125 ml) Parmigiano Reggiano,
finely grated
1 teaspoon (5 ml) crushed black
peppercorns
2 tablespoons (30 ml) fresh basil,
chopped
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) Dijon mustard
1 tablespoon (15 ml) fresh parsley, finely
chopped
1
⁄2 tablespoon (7 ml) finely chopped shallot
1
⁄2 teaspoon (2 ml) lemon juice
Place all ingredients in a medium mixing bowl
and mix on Speed 2 until thoroughly combined,
about 1 minute.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH
<UBCMFTQPPOTNM>
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
13