This delicious dressing is made with ginger, garlic, Szechuan peppercorns and sesame seeds.
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I love all of the recipes on Rouxbe. In particular, I am a huge fan of the Greek Salad (http://https.rouxbe.com/recipes/14) and have made it at least 20 times. I'm so glad to have now made this dressing, which is absolutely fantastic, and I created the same salad recipe that you stated at the end of the video with greens, carrots, beets, garbanzo beans, sprouts, tomatoes, feta, and nuts. I add rotisserie chicken and pack if for lunch several times a week. Please share more healthy salad ideas when you have them. I feel so proud to incorporate all of those veggies into my diet in a delicious way.
I found Szechuan Peppercorns at a local Asian food store in, of all places, the snack food isle. The regular spice isle was devoid of this item. I did not buy them because the country of origin was China. Due to melamine contaminated pet foods, questionable pesticide practices, and relatively lax regulatory standards for imported foods, I am wary of purchasing foods that are produced in China.
Do you know if Szechuan Peppercorns are produced elsewhere, and if there might be a mail order source for, say, a domestic product?
As for buying them from a source that you feel comfortable with, we will leave that up to you. Alternatively, here is a link that I found on how to grow and harvest your own szechaun peppercorns http://www.guardian.co.uk/lifeandstyle/2010/dec/13/szechuan-pepper-chinese-five-spice
I can tell from this comment and your previous comments that you are quite interested in the history of food and spices (which is great by the way); therefore, you may want to consider buying yourself a few books on these massive and highly interesting subjects. In fact, there are several books dedicated to "The History of Food" and "The History of Spices". Cheers!
Yes Dawn, you are absolutely right. I am very interested in the history of food and history of spices. I glean information from various sources, but for some reason, did not think to search Amazon for food history books :) Thank you again for the suggestions. I will order these books tonight and check out the szechuan links in the next couple of days.
There are several academics in my family, and since I cook for family events, I find myself under a barrage of questioning -- in a good way -- and sometimes I know the answers, but often I find myself shrugging my shoulders. Wikipedia is only so good for such esoteric information.
For example, last Wednesday the dinner conversation started with gluten-free diets, to 1970's gluten roasts & TVP, to fast food and filler technology, to the birthplace of teff & quinoa, to food allergies, and on to chipotle peppers and why they are not ubiquitous in American cuisine -- because they are so good! (My nephews were raving because they thought that the quinoa salad contained bacon.) Little did they know that smoked flavors come in many different forms :)
If you hadn't guessed, I made the Rouxbe quinoa and black bean salad -- so many questions, so little time.
I appreciate your help. I enjoy these subjects, but feel a bit overwhelmed at times because many are not easily answered in my online or cookbook libraries.
Rebecca I hear you when you say "I enjoy these subjects, but feel a bit overwhelmed at times because many are not easily answered in my online or cookbook libraries." and to this I would say, don't get too overwhelmed, remember that knowing how to cook the food is the most important part.
Of course knowing where things came from and what their role was in history is interesting and even important but it should be fun. That the great part about cooking the learning never ever ends! Keep up the good work Rebecca. Btw, dinners at your family get togethers sounds very interesting and fun! Cheers.