Russian Dressing & Ranch Dressing

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            FOOD FUNNY
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Here's a good one about the importance of perspective from Rosemary Zwick:

Two mothers met for coffee. "Well Ruthie, how are the kids?"

"To tell you the truth, my son has married a real tramp!" says Ruth.
"She doesn't get out of bed until 11. She's out all day spending his
money on Heaven knows what, and when he gets home, exhausted, does she
have a nice hot dinner for him? Ha! She makes him take her out to dinner
at an expensive restaurant."

"Oh! What a shame. And how about your daughter?"

"Ah! Now there's a lucky girl. She has married a saint. He brings her
breakfast in bed, he gives her enough money to buy whatever she needs,
and in the evening he always takes her out to dinner at a nice restaurant."

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            TODAY'S RECIPES
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Although the original recipe contained caviar according to some sources,
nowadays the difference between Russian dressing and Thousand Island
dressing is a fine distinction. I have had Thousand Island dressings
that were smooth and lump-free, and I have had Russian dressings that
were chock full of little chunks. My version is considerably smoother
than the typical Thousand Island dressing, and is equally at home on a
sandwich as a salad.

Russian Dressing

3/4 cup (180 ml) mayonnaise
1/4 cup (60 ml) ketchup
2 tsp (10 ml) grated or finely chopped onion
2 tsp (10 ml) prepared horseradish

Combine ingredients in a small bowl and stir to combine thoroughly.
Serve immediately or keep refrigerated for up to 3 days.
Makes about 1 cup (250 ml).

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There are so many versions of Ranch dressing on the market these days
that it has become difficult to agree on exactly what Ranch dressing is.
When it was developed by the Henson family of the Hidden Valley Ranch in California
(you can read more about it here <http://www.hiddenvalleyranch.com/about.php>)
it contained buttermilk, and so does my recipe.

Ranch Dressing

1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) buttermilk
1/4 cup (60 ml) sour cream
2 Tbs (30 ml) very finely chopped combination of fresh herbs such as parsley, chives, chervil, savory, dill, or celery leaves
1 tsp (5 ml) cider vinegar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) garlic powder
1/2 tsp (2 ml) onion powder
Salt and freshly ground pepper to taste

Combine ingredients in a small bowl and stir to combine thoroughly.
Refrigerate for at least 2 hours or up to 3 days before serving.
Makes about 1 1/4 cups (310 ml).
Received on Tue Jul 24 07:31:17 2007