Oh No! Doc Is Experimenting Again. - Learning To Cook Blog at Allrecipes.com - 288271

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Oh No! Doc Is Experimenting Again. 
 
Nov. 9, 2012 12:12 pm 
Updated: Nov. 14, 2012 6:04 am
I was in the grocery store just a few moments ago, looking for something to go with Spicy Tuna Fish Cakes, and as I was walking down the aisle with oils, I noticed Hazelnut oil. "I wonder what kind of vinaigrette that could make?" thought I. A small bottle was just under $12. Here's what I came up with:

2 tsp Dijon Mustard
1 small shallot, minced
1 Tbs Rice Wine Vinegar
1 tsp Cider Vinegar
2 Tbs + 1 tsp Hazelnut Oil
1 Tbs Peanut Oil (or canola, sunflower...)
salt and pepper to taste

Mix together mustard, shallots and vinegars. Whisk the oils into the vinegar mixture slowly. Adjust the seasoning.

It actually turned out pretty good. I have a little work to do on the ratios, but it's close. I'll cut back a bit on the mustard, and I think I have too much vinegar too. But just a bit. Maybe I'll splurge and go with all hazelnut oil next time. But $12 for 8 1/2 ounces is pretty steep.

I think I will use this vinaigrette with a green salad and to dress green bean bundles. I see some recipes for that on AR as well as the tuna cakes (I'm using salmon), but I don't think I want to use bacon this time. I will tie the bundles with green onion.
 
Comments
Nov. 9, 2012 9:03 pm
I would up the oil -maybe 2 tsp just less than 1 T. Maybe back down the mustard a bit.
 
Nov. 10, 2012 11:43 am
Was the facial expression captured after tasting your vinaigrette?
 
Nov. 10, 2012 6:03 pm
My two cents worth is , 1- Agree with Baking Nana and 2- do away with both vinegars and use white wine vinegar or champagne vinegar. ... See how freely I can spend your money?
 
Nov. 10, 2012 7:26 pm
Thanks. Champagne vinegar would be best. Cider is too strong, but it is what I had. That or Balsamic. And Baking Nana, are you saying just under 4 Tbs oil total? Conky, my expression was like this - 8D
 
Nov. 11, 2012 6:22 am
I agree with Mike about your vinegar. I can spend your money pretty freely as well! It does sound good!
 
Nov. 14, 2012 6:04 am
Perhaps a Hazelnut aioli could be a good pairing with the fish cakes? I'd use mostly olive oil with a couple tbsp of hazelnut oil and chopped hazelnut. It'd be pretty expensive aioli if you use just hazelnut oil.
 
 
 
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Hobbies
Gardening, Camping, Hunting, Reading Books

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
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