Classic Vinaigrette

by Ann Landi — September 4, 2006

Monday September 4th
World’s Best Vinaigrette

We’ve tried many formulas for this classic salad dressing in the WiredBerries kitchen, but this is the one we like best. Use an empty bottle of store-bought dressing or an air-tight jar and it will keep in the fridge for weeks. (You can vary the sugar and mustard to taste, of course, and throw in whatever herbs you like, such as tarragon or dried basil.) In a large mixing cup, blend:

¼ cup red or white balsamic vinegar
1 teaspoon sugar
Coarse salt and ground pepper
½ cup extra virgin olive oil
2 tablespoons Dijon mustard

Pour ingredients into bottle or jar, shake well, serve. Makes 1 cup.

Tuesday September 5th
Instant Funnel

Don’t have one on hand with a wide-enough mouth for certain tasks? Using kitchen shears or a utility knife, cut a 1-liter empty plastic soda bottle in half and use it to transfer rice or cereal to a canister or birdseed to a feeder.

Wednesday September 6th
How Much Garlic?

When recipes call for a teaspoon or a tablespoon of chopped garlic, do you wonder how big a clove is needed? We found this handy guide in Cook’s Illustrated, our favorite no-nonsense, no-frills culinary mag:

•	A small clove, about ¾ inch at its thickest part, equals ½ teaspoon.
•	A medium-sized clove, about 1 inch at its thickest, equals 1 teaspoon.
•	A large clove, about 1 ¼ inches thick, yields 2 teaspoons.
•	And a monster-size clove of elephant garlic, 1 ½ inches thick, yields 1 tablespoon.

Thursday September 7th
Sites to See

From time to time, we’ll bring you word of other websites that offer valuable services at little or no cost. One of our current faves is Angie’s List, which compiles ratings and reviews for more than half a million homeowners in 70 major cities. This is the place to check out landscapers, handymen, electricians, plumbers, roofers, cleaning help, painters, and other contractors in your area. In New York City alone, there are some 18,000 reviews. (www.angieslist.com)

Friday September 8th
The Last Word on Tomatoes

Well, maybe not….but this might be our last of the season. We just discovered a nifty gizmo from the kitchen pros at Williams-Sonoma, one that cuts multiple even slices at a pop. Perfect for topping char-grilled burgers or serving with mozzarella cheese for un’insalata caprese. Or simply finish off the slices with the great vinaigrette recipe from Monday September 4th. Imported from Italy, this slicer looks something like a spatula with a soft-grip rubber handle; it has serrated blades that glide through a ripe tomato with razor precision—and it’s only 11 bucks. (www.williams-sonoma.com)