Author Archives: Elizabeth

Roasted Sweet Potatoes with Black Beans and Chili Dressing

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This has to be the most beautiful fall dish I have ever made.  The combination of red onions, black beans, bits of yellow and red sweet peppers and that golden roasted sweet potato is just about the most amazing looking thing you’ll ever cook.  And it can also make your tummy rumble.  You’ve been warned. Even my husband with the cast iron stomach refused to eat it for the third time for that reason.

But boy, is it beautiful and it retains its color, even when you make too much and have to eat it for a third time (or not).

Roasted Sweet Potato Salad with Black Beans and Chili Dressing

by Mark Bittman, published in the New York Times

Time: 45 minutes

4 medium sweet potatoes (about 1 1/2 pounds–that’s two large potatoes), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh jalapeño chili
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro (opt)

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yield: 4 servings.

Pear-Almond Tart

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First you make the tart shell, and I love her advice to freeze it first.  Then the almond cream.  Let me just say: Blanched almonds? Converting regular almonds to blanched involves dunking them in boiling water for 60 seconds (no more), then rinsing them in cold water.  Then the skins can be pinched off, using thumb and forefinger.  (Videos can be found online, or you can just purchased blanched almonds).

SWEET TART DOUGH (Adapted from Dorie Greenspan’s book BAKING FROM MY HOME TO YOURS)

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough:  Put the flour, confectioners’ sugar and salt in the work bowl of a food processor and pulse a couple of times to combine.  Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely – the pieces will be the size of oatmeal flakes and pea-size pieces and that’s just fine.  Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition.  When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds.  Just before your reaches this clumpy stage, the sound of the machine working the dough will change – heads up.  Turn the dough out onto a work surface.

Very lightly and sparingly – make that very, very lightly and sparingly – knead the dough just to incorporate any dry ingredients that might have escaped mixing.

If you want to press the dough into a tart pan, now is the time to do it.

If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.

To make a press-in crust:  Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.  Don’t be stingy – you want a crust with a little heft because you want to be able to both taste and feel it.  Also, don’t be too heavy-handed – you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don’t want to press so hard that the crust loses its crumbly shortbreadish texture.  Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially bake the crust:  Center a rack in the oven and preheat the oven to 375 degrees F.  Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.  Bake the crust 25 minutes, then carefully remove the foil.  If the crust has puffed, press it down gently with the back of a spoon.  Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

FRENCH PEAR TART (with my modifications) Makes 6 servings

3 medium pears, firm but ripe

For the almond cream:
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon pure vanilla extract

1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see above), at room temperature

Confectioners’ sugar for dusting, or apple jelly for glazing

To make the almond cream:  Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny.  Add the ground almonds and continue to process until well blended.  Add the flour and cornstarch, process, and then add the egg.  Process for about 15 seconds more, or until the almond cream is homogeneous.  Add the rum or vanilla and process just to blend.  If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula.  In either case, the ingredients are added in the same order.  Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours. (I had mine in the fridge for about 1 hour–worked fine.)

Getting ready to bake:  Center a rack in the oven and preheat the oven to 350 degrees F.  Have a lined baking sheet at the ready.  Peel the pears, cut them in half from blossom to stem and core them; rub them with lemon juice.  Then put them on some paper towels and pat them dry – really dry – so that their liquid won’t keep the almond cream from baking.

Fill the baked crust with the almond cream, spreading it evenly.

Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream.  The halves will form spokes. (I only used five halves, using the other for a little cook’s snack.)

Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.  Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.

Right before serving, dust the tart with confectioners’ sugar.

Her notes about storing:  You can make the almond cream up to 2 days ahead and keep it closely covered in the refrigerator, or you can wrap it airtight and freeze it for up to 2 months; defrost before using.  However, once you’ve baked the tart, you should be prepared to enjoy it that same day.

Scallops & Sauteed Spinach with Hoisin Sauce

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When I bought the Gourmet Cookbooks at Costco last year (moment of silence, please,  for the closing of Gourmet Magazine) a free one-year’s subscription came to Bon Appétit, the sister publication to Gourmet.  I don’t know if I’ll re-up, but I have to say it’s been a year’s adventure of recipes and cooking.  One issue in particular, the April 2009 issue, I used most of the recipes.  And this recipe, by Molly Stevens,  was one of them.  I remembered it again, because while looking for something to cook up for the Anniversary of Our First Date (some 21  years ago, which my husband refers to as our “semi-anniversary,” since he feels its not a one of the biggies) I found some scallops in the deep freeze, remembered the box of spinach in the fridge and the hoisin sauce in the cupboard.  Score!

I always cut the scallops through the middle to make them thinner, and to make us believe we have more (you can never have too many scallops in your life). They also cook in a flash that way. I use about 1 and 1/2 bags of spinach (approx 5 oz. each), but the same amount of scallions, etc for that step.  Since we don’t drink, I substitute apple juice for the mirin and the last substitution I make is for the chili sesame oil: sesame oil plus a couple of drops of tobasco (one can have too many jars in the fridge of specialized ingredients, I think).

Yield: Makes 6 servings

1/4 cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1/4 teaspoon hot chili sesame oil
6 tablespoons (3/4 stick) butter, divided
1/4 cup chopped shallot (about 1 large)
1 tablespoon plus 1 teaspoon minced peeled fresh ginger
4 garlic cloves, minced, divided
1 serrano chile, seeded, minced, divided (I used jalapeno–a little more mild)
4 5-ounce bags baby spinach
Coarse kosher salt (sea salt works fine)
2 pounds sea scallops, side muscles removed
1 tablespoon peanut oil or vegetable oil
3/4 cup finely chopped spring onions or green onions (white and pale green parts only)
1/4 cup mirin (sweet Japanese rice wine)*

Whisk first 3 ingredients in small bowl to blend and reserve.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger (I grate frozen peeled ginger instead of chopping it), 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.

Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.

Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.

Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.

Pasta with Roasted Cauliflower, Take Two

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I had originally cooked up this recipe (from Simply Recipes) with bacon, so had written it up the way I cooked it.  I have to admit we were underwhelmed by this recipe, but did like it.  Just before I left on my trip to Florence, Italy I was cleaning out the fridge and saw a head of cauliflower.  Now that I knew I could, I did–I roasted it and threw it in the freezer.

Fast forward to last night, when I was tired, the fridge is too full of stuff and I need a meal.  I had picked up some prosciutto (which I didn’t have before) and decided to give this another go.  Wow.  What a difference.  The only changes I made were to roast the defrosted (already roasted) cauliflower for only 10 minutes, along with the tomatoes (using the sweet sugar cherry toms that I had) and to change out the pasta for a similar shaped type.  I chopped the prosciutto with the garlic and fresh sage from my garden (the only thing that seems to have survived this heat!), mixed it in when the recipe said.  My husband loved it, and so did I.

This picture is from try Take Three, this time with the spinach added in.  Manna.

Pasta with Roasted Cauliflower and Prosciutto

Ingredients

1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups)
1 pint cherry tomatoes
Olive oil
Salt
Freshly ground black pepper
1 and 1/2 teaspoons dried sage
4 large cloves garlic
4 ounces of prosciutto
8 ounces orecchiette pasta
5 ounces baby arugula or spinach, cleaned and coarsely chopped
1 cup grated Parmesan cheese

Method

1 Preheat oven to 425°F. Lay out cauliflower and tomatoes in a roasting pan, coat with olive oil and sprinkle with salt and pepper. Roast until just lightly browned and cooked through, about 15 minutes.

2 Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).

3 While water is heating, pulse garlic, sage, and prosciutto together in a food processor until coarsely chopped. Once cauliflower has browned lightly, remove from oven, toss cauliflower with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.

4 Boil pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente). Reserve one cup of pasta liquid. Drain water from pot. Add cauliflower, arugula (or spinach), and Parmesan to the pasta. Stir in enough cooking water to moisten (I added about 1/2 cup). Add salt and pepper to taste.

Serves 4.

Yogurt

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While I couldn’t seriously join the Hippies (I disagreed with too much of what they were saying and I liked wearing my bra) this cultural movement had an influence on our kitchens.  One tenet was the back-to-the-land idea, of beating The Man at his own game by making or raising or growing your own vegetables.  My contribution was learning to cook, as well as making some items from scratch, one of them being yogurt.  I realize that while I attribute this impulse to the Hippies, it could have just as easily come from Sunset Magazine, with its pictures of women wearing triangular head scarves, fringe and multiple rings.  Many of my recipes hail from that magazine.

I used to make this up (it makes a lot), store it in the fridge and use it all week long, scooping out the yogurt for breakfast and after-school snacks.

Yogurt

Heat to 150 degrees:

12 1/3 cups milk

2 cans (14 oz) sweetened condensed milk

Soften 3 packages unflavored gelatin in a small amount of the warmed milk.  Add this to the warmed milk, then cool to 120 degrees, stirring often. Add a small amount of the warmed milk to 5 Tablespoons unflavored yogurt (with active cultures–Dannon works well–read the labels), then pour the yogurt mixtures back into the milk mixture and stir well.

Pour the milk mixture into four clean large canning jars (1 quart size).  Lid them, then place all in a large pan and fill the pan up to their rims with 120 degree water. (I used my water bath canner–don’t let the bottles float–stop adding water if they start to wiggle around too much.)  Wrap this all in blanket and leave for 12 hours on the counter, undisturbed.  Remove from water and place in the refrigerator until chilled.

Mother’s Wheat Germ Bread

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I think about the fires recently in the hills around us here in Southern California, and remember back to the Oakland California fires in an earlier era.  While many stories were poignant and very sad, one that has stuck in my memory is the story of the woman who lost everything in the fire.  Interestingly, she despaired the most over the loss of her recipes, some of which were family treasures passed down for several generations. (I have a few of those as well.)

Some weeks after the fire, one of her neighbors found out where she was living, and brought her a loaf of her own bread, with the recipe attached to it.  Little by little, her recipes came back to her, because she shared them.  Little by little, she rebuilt her life.

My mother cooked for a crowd: her family of seven children.  I remember coming home as a teenager to the smell of this bread, freshly baked.  It was perfect in the afternoons, just warm crumbly bread, some homemade jam, and a glass of milk.  Of course the fantasy memory might include then happily skipping off to do the homework, but I think the real memory probably was slicing one more slice, in order to avoid leaving Mom’s kitchen and her good bread.  This is one recipe I don’t want to lose, so I’m posting it here.

When I made a batch, the bread turned out to be softer than I had remembered.  How to get the *crunch* that lingered in my memory?  Toast it, slice by slice in the the toaster, and drizzle with honey. Lovely.

My mother and I talked about this recipe and she says it never lasts in their house, mainly because they give away one of the two loaves every time.  She still is still teaching me more things than just making bread.

Mother’s Wheat Germ Bread

Combine in a mixer bowl:

1 1/2 cups boiling water
6 Tbls. shortening (I suppose you could substitute butter)
1/2 cup honey
1 teaspoon salt

Dissolve 2 packages yeast in 1/2 cup warm water and add to above mixture.  Then add 2 eggs, mixing well, but not overbeating.

Add: 1 cup wheat germ and 3 cups white flour and beat for 2 minutes at medium speed.  Blend in 2 1/2 cups more flour.

“Blob it in” (the recipe says) into 2 greased loaf “tins,” and let rise to within 1″ of the top of the pan.

Bake at 375 degrees for 45-50 minutes.  Brush tops with melted butter.

I find that I’m used to a more complete recipe these days: Do I turn the loaves out onto racks immediately, or let them cool for 10 minutes in the pan?  When do I brush on the melted butter?  How long do I mix the dough?  This is a recipe from days when most women cooked, and cooked regularly, and knew what to do.  I smile at even earlier recipes that say things like “Cook in a moderate oven until done.”  Translation, please?

Pommes des Terre Rouge avec Haricots Verts

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My friend Susan, tired of not seeing her friends, got a few of us together the other night at her house for what her ninth-grade daughter christened as Salon du Chocolat.  Who knows why a French title, but it does sound really cool.  (Maybe she’d heard about the famous one in Paris?) So we all racked our brains to come up with something French to contribute to the evening.

This was mine, a mixture of sauteed haricots verts, red new potatoes and strips of lemon zest.  It’s not my recipe; head over to Food & Style to read all about it and even watch Viviane’s video.  Then come back here and I’ll tell you what I learned.

I learned that I should have cooked the potatoes earlier, like an hour or two earlier.  They were too hot when I put them into the pan to saute them up.  I also think you could get away with just 2 Tbls of olive oil, instead of 3, but that’s just us.

The secret ingredient I had that night was  this:  Fleur de Sel from the Dallmayr’s shop in Munich.  I used three hearty pinches, and yes you could substitute regular sea salt if you wanted to.  I walked past their food emporium in Munich and one of the windows was a like a scene from a bazaar, with large flat bowls of various types of Fleur de Sel.  I chose the lemon flavor–I thought it would be the most useful, and besides the jar was really cute. In earlier days, I would have saved the jar for a special occasion–always years in the future.  But now, I notice that special occasions are all around me–like tonight’s Salon du Chocolat, so why wait?

Others got into the spirit as well with quiches (from Susan), tartlets (which Thatcher was quick to note was food, not tiny wayward women), ratatouille from Kara, chocolate-dipped strawberries (Kris), watermelon salad (Julie), Choux Pastry with Almonds (Jo) .  Donna and Nicole joined us after the picture and I didn’t keep track of the food after that as I was in a happy haze of  delicious dishes and good company.

Sautéed Haricots Verts With Baby Red Potatoes And Lemon Zest, with changes

(I made two batches)

1 1/4 lbs baby red potatoes – unpeeled and left whole
1/2 lb haricots verts – stem ends trimmed and cut in half
1 tablespoon sea salt for the blanching water
2 tablespoons unsalted butter
3 tablespoons olive oil
zest of half a lemon – peel zest with vegetable hand-peeler and cut in 1/8” julienne strips
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a medium heavy bottom soup pot with cold water, add the potatoes and bring to a boil at medium-high heat. Fast simmer, uncovered for 10 to 14 minutes depending on their size. The potatoes should be tender but still firm. Drain, then set aside to dry and cool.

Step 2: Fill a large bowl with cold water and several ice cubes.

Step 3: Fill a large heavy-bottomed soup pot with water and bring to a boil. Add the salt and blanch the haricots verts(tender green beans) for 3 to 4 minutes (depending on their size) until tender, but still crunchy. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on towel, then pat dry, and set aside.

Step 4: Cut the potatoes in 1/2” edges. Heat a large non-stick skillet over high heat. Add the butter and olive oil. As soon as the butter is melted, add the potato slices and sauté for 2 to 3 minutes until golden. Toss the potatoes and continue sautéing for an additional 1 to 2 minutes, until golden. If needed, repeat the process until the potatoes are golden brown on all sides. Add the lemon zest, toss well and sauté for an additional 1 minute until lemon is crispy and golden. Add the haricots verts. Toss well until the beans are warmed through, about 1 minute. Add the salt and pepper, toss again and remove from heat.

White Fish with Green Gazpacho Sauce

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The other night Dave said he’d take me out, but as it got closer to dinnertime, I thought about how tired he was (we both are–this jetlag is tough this time!) and maybe it would be better if we’d just eat in.  So, like most of my recipes, I hopped onto the web to find something to cook.  My favorite site is Epicurious.com, an aggregation of the recipes from Bon Appetit and Gourmet magazines.  I like that Foodie People comment on the recipes, warning me or helping me to cook my own version of the dish, although I must admit little patience with those who substitute nearly every ingredient then say they can’t stand the recipe.  I try for a certain amount of fidelity, especially if the rating is high.

The category I browsed that night was Quick Meals, but it wasn’t until the next night that I cooked this up.  I’d give it a very high rating in these categories: low-fat, easy, quick, not-so-pricey and delicious.  Choose a mild white fish (we used Orange Roughy) that is firm and won’t fall apart. I served it with quinoa (see recipe elsewhere on this site) and some sliced al dente carrots, drizzled with the teensiest amount of honey.  We probably didn’t need the carrots, but they were good.

Ingredients

  • 1 1/2 cups coarsely chopped English hothouse cucumber (about 3/4 of a large cake). Don’t peel, just scrub clean
  • 3/4 cup coarsely chopped green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 5 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons (or more) white balsamic vinegar (I used rice wine vinegar, but had to add more to bump up the taste–used almost 3 Tbls.)
  • 1 medium chopped seeded jalepeno chile–remove seeds and inner membrane (and wash hands thoroughly!)
  • 2     7-to 8-ounce fillets of a mild white fish
  • 1 1/2 teaspoons ground cumin
  • 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved (about two handfuls, but we like tomatoes)

Preparation

Gazpacho Sauce: Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chile in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper. (Note: I’m thinking this could be done a couple hours ahead if needed.  It does separate a little, but just stir it back together.)

Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.  (This photo is the fillets, before cooking.)

Ladle some gazpacho sauce on each of 2 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

Per serving (without quinoa or carrots): Calories 361, Total fat 20g, Saturated Fat 3g, Cholesterol 151mg, Sodium 188mg, Carbohydrate 5g, Fiber 1g, Protein 39g

White Beans

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Last week in Italy, for our 20th Anniversary Dinner, we had two appetizers, healthy servings of pica (homemade spaghetti) with meat sauce, and to chase all that, these white beans.  Theirs were made from scratch, not canned, with bits of green onion, red onion, Italian Elixir of Life (that would be olive oil), a little salt and that’s it.

Cut to today, when it’s in the low hundreds, fires raging outside, and I’ve been grading and those beans sound like a good thing to pull together.  But I’m doing it SoCal style.

First mix up a batch of Lemon Vinaigrette, Casually.  Then get out your can opener.

Open two cans of Great Northern White Beans; Ralph’s has  good kind.  Drain, then rinse well, then drain again, then dump into your serving bowl.

Cut three 1/4″ slices off a large red onion; chop into small dice.  I guess that’s about 1/3 cup.   Scrape onto beans.

Go out into your garden and get a couple of springs of basil and a sprig of tarragon (optional), wash then cut the leaves into ribbons, adding to the bean mixture.

Having visited Costco recently, of course you have some deboned rotisserie chicken in bags in your freezer (about 2 cups each) and you actually remembered to thaw one out today.  Chop that coarsely, and add to the melange.  Pour the Lemon Vinaigrette over everything and gently stir with a spatula. Let sit until you are finished with your grading, or your project or until your spouse comes home, about 1 hour.

Chop some fresh tomatoes (about 1 large, or 3 Romas) into 1/2″ dice, and place into a separate serving dish.

When you were at Costco, you also remembered the Bake-Your-Own-Tortillas so cook some of those up, keeping them warm either in your cheezy styrofoam tortilla container, or a (clean) folded dish towel.

Serve the beans in a shallow bowl, accompanied by the tomatoes and the tortillas.  An easy supper on a hot day, but I think this would even be good on a cold day, if you heated everything up.

Elizabeth’s Lemon Vinaigrette

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This is a really easy recipe.  Just whisk it together and enjoy.

First, squeeze the juice of 1 lemon into a medium bowl.

Add a shake of Herbes de Provence, a few grinds of salt and pepper, about 2 Tbls. water and about a 1/2 teaspoon of sugar.

Whisk to blend, then add about 1/2 Tablespoon Dijon mustard (a healthy squirt) and whisk again.

Keeping that whisk going, dribble in olive oil until it starts to thicken, then add some more.  I probably use about 1/3 to 1/2 cup in total.  Don’t measure–just concentrate on it going from watery looking to slightly thicker as it emulsifies.  That’s your lemon vinaigrette.