Ingredients For Success
Last weeks' newsletter discussed how sauces can really make your greens sing.
This prompted one of our CSA clients to email us saying that this message resonated with him and that his guests often "freak out" when they try his homemade dressing.
But he said that it goes even further than homemade, and has everything to do with choosing quality ingredients.
I couldn't agree more.
A scenario to exemplify the above may sound familiar to you:
While at a friends' house, you, as the legendary sauce-maker, are asked to prepare a salad dressing.
No problem, you think to yourself, I'll just whip up my famous balsamic vinaigrette. But first, I must find the necessary ingredients.
You whip open the cupboard to find a rancid bottle of canola oil sitting next to plain ol' white vinegar.
Any chef will tell you that the quality of an ingredient is paramount. And why would we expect it to be any different, since a good recipe is the result of technique mixed with the sum of all parts.
While perhaps it may be a bit silly to buy edible gold leaf or truffle-flavoured fleur de sel, the good extra virgin olive oil, and the fancy balsamic vinegar might be worth the expense, especially if paired with fresh herbs from the farm. And while we are at it, we may as well buy the local honey to sweeten and quality dijon mustard to emulsify.
While certain sauces are less expensive to buy than to make at home, in terms of true cost accounting, your health will benefit from the homemade version and its reduced salt and sugar content. That's because the cheap pre-made stuff typically contains unhealthy artificial ingredients to make up cost.
Most importantly, if we chose flavour over convenience, we may find ourselves eating healthier meals more often.
Pass the salad please.