Food

Instead of classes during the time between Thanksgiving and Christmas break, my school introduced the idea of intensives. During the time of intensives I'll be leaving behind my rigorous academic schedule for an apron. 

Today we were challenged to make a vinaigrette with balance between acids, bitters, salty and sweet flavors. Our options were Balsamic vinegar, rice wine vinegar, lemon juice, honey, olive oil, canola oil, orange juice and salt. Above is a picture of our final product. Probably not the best mixture for a salad, but prime for a summer fish dish. 

My Favorite Vinaigrette Recipe: Sweet Basil Vinaigrette 

1/3 cup red wine vinegar 

3 tablespoons sugar 

3 tablespoons chopped fresh basil 

1 tablespoon fresh lemon juice 

2 teaspoons Dijon mustard 

3/4 teaspoon freshly ground pepper 

1/2 teaspoon salt 

3/4 cup canola oil