Celebrating Valentines Week

Tags

crab omelet, Eggs Benedict

This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

Having Fun With Popovers

Tags

popover, recipes

Oh yes! Delicious popovers. Fill with tuna salad, ham, jam or whipped cream. These buttery, soft “rolls”, of sorts, will suit any party. Or dinner table. Or breakfast. They are so versatile. Easy to make and you don’t really need any special tools or pans. Even though there are special pans for popovers. Or, use a metal muffin pan. Big one or little one.
But where did these come? Who “invented” them? Some sources say they are related to Scottish Short Bread. But more than likely, they come from England and are a derivative of Yorkshire Pudding. “The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.
The oldest known reference to popovers is in a letter of E. E. Stuart’s in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit’s Ring by A. A. Hayes published in 1892.
In American Food (1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon, Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.
Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.
Ogden Nash inverts the historical order of events.
Let’s call Yorkshire pudding
A fortunate blunder:
It’s a sort of popover
That turned and popped under.” [Wikipedia]

And from the sensitiveeconomist. com site, “Popovers are an American recipe that are thought to have descended from English batter puddings and Yorkshire puddings, although the origin is a bit uncertain. Puddings in medieval times were not like today’s custard-like desserts, but rather were meat-based.” In other words, I’m still not completely sure where popovers came from. Although, they appear to be strictly an American treat.

So now we know a little about the popover. But now the question is:Do I need a special pan? “Popovers are airy rolls that are just as much fun to bake as they are to eat. It is a balloon-like roll with a crisp, buttery exterior and a tender, eggy interior. Many people don’t make them at home because the perception is that you need a specialty pan to bake them. Fortunately, this isn’t true.” [craftsy.com] A good, sturdy muffin pan will work just as well.
Here is a recipe that we like and it works very well.

Popovers with Scrambled Eggs and Fresh Fruit

Popovers
Total: 50 min Prep: 10 min Cook: 40 min Yield: 8 popovers
Bob and Robin Young, Boise, ID
Ingredients:
3 T melted butter, divided
2 lg Eggs
1 c whole Milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 c All-Purpose Flour
1 t Celtic Sea Salt
Directions:
Preheat the oven to 400º F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. (This is extremely important to do!)
Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth.
Pour the batter into the warmed muffin tin ⅔ full (each popover will expand) and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Another variation – Popovers with Ham and Cheese Omelet and Fresh Fruit

(David Libowitz)

From David Libowitz “Sugar-Crusted Popovers

Makes 9
Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of Desserts.I thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well.I don’t have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.
For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140g) flour
For the sugar-coating:
2/3 cup (130g) sugar
1 teaspoon ground cinnamon
1/4 cup (60g) melted butter
Softened butter, for greasing the pan
Directions:
1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations,with softened butter.
2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
3. Add the flour and whiz for about 10 seconds, just until smooth.
4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
5. Bake for 35 minutes, or until the puffs are deep brown.
6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.”

Great Shellfish Boil

Since Boise State was playing the University of Connecticut, (BSU 62, UConn 7) we thought it would be fitting to have a shell-fish boil. Just did not have any sea water to boil the packs in nor any sea weed. Nonetheless, it was good. No! It was fantastic!
Per package, we used 1 lobster tail, 9 clams, 6 mussels, 1/2 ear corn and 8 small potatoes that we left whole. That was plenty per person. Wrapped the articles in cheese cloth, tied it into a package and placed it in sea salted boiling water for 20 minutes. Made some brown butter for dipping and some good wine and had a feast. Here are some photos. Left Click them to see enlarged. Enjoy!

Making the cheese cloth packages.

After cooking and plated.

Earlier this week, we had an awesome Scallops and Peas with Garlic Pasta. Here it is. Easy to do – Sear the sea scallops (the large ones), 4 per person, in butter with a little minced garlic. In the meantime, make about 1/4 pound angel hair pasta until adente. Add frozen peas and cook until peas are soft, if using frozen ones. Add to the seared scallops and mix well. Plate and top with chopped Italian parsley. Eat slowly and enjoy!

Scallops and Peas with Garlic Pasta

And then tonight, we had an awesome Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon. Simply delicious and quick and simple.

Baked Salmon with Green Beans, Garlic Mashed Potatoes and Israeli Melon

Winter Is Coming – Time For Jagerschnitzel

Tags

jager schnitzel, jagerschnitzel

That ‘s great and I do love a good Jagerschnitzel. But, what is Jagerschnitzel?

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. … Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. [Honest Food]

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. … Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. [Wikipedia]

You get the idea. Personally, I like the pork or, when you can afford and find it, veal. Here is one recipe.

Jägerschnitzel with Mushroom Sauce
(Hunter’s Schnitzel)

Source: adapted from Oma’s Kaffeeklatsch
Bob and Robin Young, Boise, ID
Ingredients:
4 Veal Cutlets, pounded lightly (use pork for Schweineschnitzel)
1 T fresh squeezed Lemon Juice
½ t Celtic Sea Salt
about ½ c Flour
3 T Water
1 Egg
about 1 cup Bread, or panko, Crumbs
3 T unsalted Butter
3 T Vegetable Oil
1 Lemon, sliced

Instructions:
Trim fat from meat and clip edges to stop edges from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnished with lemon slices.

Jägerschnitzel Sauce

Ingredients:
1 T unsalted Butter
3 slices Bacon, diced
1 Onion, diced
1 lb mushrooms, sliced
2 t Tomato Paste
1 c Water
1½ c White Wine
2 T Paprika
fresh Thyme, Celtic Sea Salt, fresh ground Tellicherry Black Pepper, to taste
2 T Parsley, chopped
¼ c Sour Cream

Instructions:
In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender.
Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel

Here is another recipe. Enjoy!

German Schnitzel with Mushroom Cream Sauce
(Rahmschnitzel)

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Author: Goodie Godmother, adapted from Cooking With Christine Serves: 4-6
Bob and Robin Young, Boise, ID

Ingredients – For the Pork Schnitzel:
1.5-2 lbs Pork Cutlets, or Pork Loin pounded thin
3 T Lemon Juice, approximately the yield from 1 fresh lemon
⅓ c All-Purpose Flour
1 t Celtic Sea Salt
½ t fresh ground Tellicherry Black Pepper
1 t ground Paprika
Ingredients – For the Mushroom Cream Sauce:
½ c unsalted Butter, 1 stick
⅓ cup dry Sherry Wine or a dry White Wine
16 oz sliced Crimini Mushrooms
2 T chopped fresh Chives, minced
3 cloves Garlic, minced
3 T All-Purpose Flour
¼ t fresh ground Nutmeg
¾ c Heavy Cream
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Directions:
Place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.

Some Good Summertime Meals at The Captain’s Shack

 
Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

Wonderful June Plates

Tags

aquaculture, aquaponics, Celia's Gourmet Food, Garden Creek Farms

Ah yes, so much fun to make these dishes. Some of the recipes are available and printed here. Enjoy! And yes, Idaho does raise shrimp and Australian Sea Bass. Look for Garden Creek Farms, Challis – “…Natural, Fresh, Sustainable Fish and Produce Production – Aquaculture and Aquaponics …”, ID (208) 339-4326 or email at jdoraz1963@gmail.com. Left-Click any of these photos to see them enlarged.

Fruit Salad
Fresh Strawberry
Fresh Baby Spinach
Blackberry Balsamic (Celia’s Gourmet Food, Celia’s Gourmet Foods and Olive Oil Dressing

Herb de Provence Butter
Fresh Rosemary
Fresh Lavender Blossoms
Fresh Thyme and Thyme Flowers
Fresh Oregano and Oregano Flowers
Fresh Chives
1/2 lbs Unsalted Room temperature Butter

Mix all together

Place the butter/herb mixture on Saran (plastic) wrap.

Roll into a 2″ dia log and freeze.

Idaho Shrimp Pasta
Garden Creek Farms Idaho Shrimp
(braised until just pink in the Herb de Provence Butter)

Braised Pasta
(break pasta – thin spaghetti – into 3″ pieces. Add butter to pot and “fry” the pasta. Add water and cook as usual)

Diced Fennel Frons

Fresh Raw Cold Salad – Fresh Beet Threads
Fresh Raw Carrot Threads
Martin’s Swiss Dressing

Australian Sea Bass Dinner
Garden Creek Farms Australian Sea Bass
(egg dip, flour, egg dip and Panco. Fry over low heat until golden brown.)

Jasmine Rice
(brown Jasmine rice in butter; add water, 1T butter and Jasmine tea leaves. Cook over low heat covered until tender)

Steamed Sugar Snap Peas

Salmon Dinner
Braised Pacific Salmon in Celia’s Gourmet Foods Mango Balsamic and Butter
Steamed Sugar Snap Peas and Beet Greens
Jasmine Rice

Dinner
Idaho Goat and Vandalia Onion Kabob
Grilled Peach
Green Salad
with
Tomato
Carrot Threads
Martin’s Swiss Dressing
2015 Parma Ridge Carmenere

Breakfast
Scrapple
Scrambled Eggs
Fresh Fruit Mix
Acme Bakeshop Sourdough Toast

Breakfast
Egg-In-Hole
(Acme Bakeshop Sourdough Toast)
with
Fresh Vegetables
Rosemary/Garlic Sausage

Breakfast – Fresh Fruit Waffle with Bacon
Fresh Idaho Blueberries
Fresh Idaho Plums
Soft Idaho Egg
Idaho Honey
Butter

Christmas Eve Brunch

Tags

porcini mushroom, ribeye

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

 

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.

Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.

Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.

Wonderful 5-Hour Roasted Duck

Tags

5 hour roasted duck, duck, duck sauce, Petit Verdot

Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Sunday Breakfast and Dinner

Tags

pork medalions, port wine, port wine reduction

These two items are so much fun to make. Somewhat quick. Somewhat involved. Always good. Give them a try. Enjoy!

 

 

Breakfast Potato Cups

Line a muffin tin with thinly sliced potato slices. Bake off for 20 minutes at 425 degrees F until potatoes are slightly crisp. Fill with a mixture of beaten egg, cheese, green onion, rendered bacon pieces, some salt and pepper. Bake at 425 degrees F until eggs are set. Remove and let cool 5 minutes. I used the convection for baking these. Top with Slasa or Pico de Gallo.

Breakfast Potato Cups Plated. They should come right out of the muffin tins as a unit. Serve with fresh fruit.

Heirloom Carrots
Fresh Corn
Pork Medalions
with
Port Wine and Herb Reduction

Port reduction – Using the cast iron skillet that the pork was done in, add 1 T Olive Oil, 2 c Port Wine, 1 T fresh Sage chopped, 2 t fresh Thyme and 2 T Heavy Cream. Stir to release the bits of pork that remain in the pan and the wine is reduced to 1 cup and starts to thicken slightly. Place 1 T of the reduction under the pork and 1 T on top of the pork.

How To Make a Caesar Salad Dressing

Tags

anchovies, anchovy, caesar salad dressing

Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.

Caesar Salad Dressing

Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup

Ingredients:
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper

Directions:
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.