My Recipe Box - Caesar Salad

 Bob Blumer’s Ultimate Caesar Salad

PAGE 88 in my cookbook.

Ingredients - serves 4 - 6. I cut it in half for 2 people

1/2 tsp salt
1 tsp coarsely ground fresh black pepper
3 garlic cloves, minced
2 anchovies or 1 tsp anchovy paste
1 tbsp Dijon mustard
1 egg yolk, coddled (see below)
1 1/2 tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/3 cup safflower (or mild olive) oil
1 1/2 tsp red wine vinegar
1 1/2 medium/large heads romaine lettuce
2 cups croutons
1/2 cup freshly grated Parmesan cheese

Method

Coddle the egg yolk by placing the whole unshelled egg in boiling water for 40 seconds, then running under cold water for 15 seconds.

In order and one at a time, add salt, pepper, garlic, anchovies, mustard, egg yolk, lemon juice and Worcestershire to a large wooden salad bowl. After adding each ingredient, beginning with the garlic, use the back of a soup spoon to grind it against the wall of the bowl and blend it with the previous ingredients into a smooth paste. (It should take about 15 seconds of muscle power to blend in each new ingredient.) Add oil and vinegar. Blend well.

Just before serving, tear lettuce leaves into bite-size pieces. Add to salad bowl. Toss thoroughly. Add croutons and Parmesan and toss again. Serve on chilled plates.

*According to Health Canada, eating raw or lightly cooked eggs can be especially risky for young children, the elderly, pregnant women and people with weakened immune systems.

My Recipe Box - Spicy Thai Basil Pork OR Beef Pad Gra Prow

May 2026 - Toronto ON

We didn't bother with lettuce wraps with this, simply served it with salad. It would also be good in tortillas. I could also see it in rice paper, fried or not.

I also had some ground beef that I mixed with the pork.

Pad Gra Prow

 Ingredients

  

For the Pork/Beef

1 lb ground pork ideally 80/20 for a bit of fat and richness

4 cloves garlic minced

2 Thai bird’s eye chilies finely chopped (adjust for heat preference) OR jalapenos

1 shallot finely diced OR white onion

2 tablespoons neutral oil canola or vegetable

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons fish sauce

1 teaspoon sugar - I omitted

1 tablespoon water

1 cup Thai basil leaves packed (don’t sub with Italian basil—Thai basil brings that peppery, anise kick)

For the Wraps/salad

1 head butter lettuce or romaine leaves separated and washed

1 small cucumber julienned

1 large carrot shredded or julienned

Tomatoes

Red onion

1/4 cup chopped roasted peanuts optional but adds crunch

1 lime cut into wedges

Optional Add-Ins

Sriracha or chili garlic sauce for extra heat

Jasmine rice or vermicelli noodles if you want to bulk them up

Pickled Thai vegetables like carrots and daikon for tang

Cilantro

Instructions

 

Step 1: Prepare the Flavor Base

Start by heating oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped chilies, and shallots. Stir-fry quickly, about 30–45 seconds, until fragrant but not burned. This forms the base of that punchy, aromatic flavor that’s key in authentic thai recipes.

Step 2: Cook the Pork

Add the ground pork and use a spatula to break it up. Stir-fry for about 5–6 minutes, or until the pork is fully cooked and starting to get those delicious crispy bits.

Step 3: Add Sauces and Seasoning

Lower the heat slightly. Add the oyster sauce, soy sauce, fish sauce, sugar, and a tablespoon of water. Stir to coat the pork evenly. Simmer for 1–2 minutes so the sauce thickens slightly and clings to the pork.

Step 4: Stir in Thai Basil

Turn off the heat and immediately add the Thai basil. Stir until the leaves wilt and become glossy. This last-minute addition preserves the herb’s bold, slightly spicy flavor. The pork should be glossy, rich, and deeply savory—a little sweet, a little salty, and full of heat.

Step 5: Assemble the Lettuce Wraps/salad

Place a spoonful or two of pork into each lettuce leaf. Top with julienned cucumber, shredded carrot, chopped peanuts, and a squeeze of lime. Add extra chili sauce if you like it fiery.

My Recipe Box - Salad Dressings

Ingredients

Coconut Sweet Chili
200 mL coconut milk full fat, ½ can or mini can
¼ cup sweet chili sauce
2 tablespoons soy sauce
2 teaspoons lime juice
½ teaspoons red pepper flakes

Maple Ginger
3 tablespoons soy sauce
5 tablespoons maple syrup
1 teaspoon sesame oil
¼-1/2 teaspoon red pepper flakes to taste
2 tablespoons ginger grated finely
1 teaspoon cornstarch

Thai Lime & Basil
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons brown sugar
juice of 2 limes 3 tablespoons
1 teaspoon cornstarch
optional: 1 Thai chili chopped (remove seeds for a less spicy version)
1 bunch basil leaves (add fresh)

Lemon Sesame
½ cup chicken stock
1 lemon juiced; 2.5 tablespoons
1 tablespoon sesame oil
3 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon cornstarch
2 teaspoons sesame seeds

Hoisin Peanut
¼ cup peanut butter creamy
3 tablespoons hoisin sauce

2 tablespoons water
2 tsp lime juice
½ tsp red pepper flakes

5 Spice Mango
1 cup mango cubes
2 teaspoons lime juice
1 teaspoon sesame oil
1 tablespoon water
1 clove garlic
¼ teaspoon red pepper flakes
3 tablespoons brown sugar
½ teaspoon Chinese 5-Spice

Honey Sriracha
¼ cup honey
2 tablespoons soy sauce
1-3 teaspoons sriracha
1 tablespoon ginger finely chopped
1 clove garlic minced
1 teaspoon cornstarch

Instructions

Shake together all ingredients. 5 Spice Mango sauce- puree with an immersion blender.
Use immediately or freeze for up to 3 months.

To Cook The Stir Fry/Use The Sauce:
Heat 1 tablespoon of oil in a non-stick pan or a wok. Add 4-6 cups of veggies such as bell pepper, broccoli, carrots, snap peas. Cook for 5 or so minutes, until tender but crisp. Remove from the pan and set aside.
Add another 1 tablespoon of olive oil to the pan. Cook 1 lb of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and no longer pink in the middle.
Add the entire batch of stir fry sauce (thawed completely if you froze it). Cook for 1-2 minutes until heated through. Anything with cornstarch should be thickened at this point.
Return the veggies to the pan and toss everything to coat in the sauce.
Serve over rice.

Tips:
1- to make these sauces gluten-free, you should swap soy sauce for tamari, coconut aminos or liquid soy seasoning

2- in general, honey, maple syrup and brown sugar are interchangeable in equal amounts

3- cornstarch should be interchangeable with ½ the volume of arrowroot starch

Hoisin Peanut- just heat it through quickly when adding to the pan so it doesn't dry out

Lime Basil- do not add the basil directly to the sauce, add it to the stir fry just before serving.

Storage

Add the cornstarch to the sauce before storing; let it stand at room temperature for 10 minutes when removing from the fridge, and shake it up really well before adding to the pan.
store in the fridge for up to 1 week
freeze for up to 3 months

My Recipe Box - Caesar Dressing

 January 2023 - Toronto ON

February 2015 - Singapore

We love this Caesar dressing that doesn't involve raw eggs. I usually use cheddar cheese as stated, but I had the bright idea the other day (I hadn't made it in ages) of throwing some parmesan cheese into the blender, not a good idea! The food processor could not chop up the hard cheese. Grate it first!

½ clove of garlic
1 heaped teaspoon wholegrain mustard/Dijon
1 teaspoon Worcestershire sauce
1 tinned sardine fillet /anchovy, optional
40 g Cheddar cheese
2 tablespoons oil
100 g natural yoghurt
1 lemon

Peel the garlic and place in a small food processor or blender. Add the mustard, Worcestershire sauce and sardine fillet/anchovy, if using, then grate in the cheese. Add the oil and the yoghurt, then blitz until smooth, season with lemon juice and black pepper. Pour into a bowl and is ready to serve.

My Recipe Box - Build a Salad Dressing

 From Kath Eats

Under OIL I would add sesame

Under MUSTARD I would add horseradish/soy sauce/yogurt

My Recipe Box - Potato Salad Dressing

I have always just mixed mayo and salad dressing in with the cold potatoes, radishes and/or celery and onions for potato salad.

I got to thinking that if I blended the ingredients it would make a smoother dressing and this was delicious!! I could see using it on a Caesar salad or coleslaw.

Adjust the items depending on how much you need. Whether you use a blender or just give them a good shake is up to you. I have even used an almost empty mayo jar so I could get the bits that were still in the jar.

1/2 cup olive oil/avocado mayo

1/4 cup Italian salad dressing

2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard

1 teaspoon pickle juice

1 teaspoon apple cider vinegar

A drizzle of olive oil
Siracha to taste
Freshly ground black pepper, to taste

My Recipe Box - Kale and Brussels Sprouts Salad

My step-daughter recently served us a salad from Costco which was delicious.


Since I already had kale and brussels sprouts I made my own version.

2 cups finely shredded kale
2 cups finely shredded Brussels sprouts 
1/4 cup walnuts
1/4 cup chopped feta
Sliced apple with skin
Cucumbers - drained


I made my own salad dressing. Again, use whatever you would like.

There are so many other things you could add, so just use whatever you have lying around.
Cranberries
Pears
Parmesan cheese 
Almonds
Pumpkin seeds

My Recipe Box - Honey Dijon Balsamic Vinaigrette

This is a keeper. Served last night over spring greens with strawberries and walnuts along with shoulder lamb chops.


Honey Dijon Balsamic Vinaigrette

Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 8


INGREDIENTS:


1/3 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
salt and pepper to taste

DIRECTIONS:

1. Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

 

WC My Recipe Box - Ploughman's Salad

Beth hosts Weekend Cooking where you can post anything food related.


As anyone who knows me knows I have a crush  fascination with Gordon Ramsay. I caught  a new (to me) show last week and they ran back to back episodes of Gordon Ramsay's Home Cooking.

I just realized I posted Gordon last week as well!
And here and here from Las Vegas:
Pub and Grill
BurgR
Steak


Photo - October 2009 London England

I also love ploughman's lunches so when Gordon made this "modern" version of a ploughman's I had to try it. 

He served it with these delightful beer bread loaves.

Serves 4

INGREDIENTS

• 100g watercress, excess stalks cut off
• 1 romaine lettuce, roughly sliced
• 1 English eating apple, quartered, cored and cut into small chunks
• 3 celery sticks, trimmed and finely sliced
• 8–10 radishes, trimmed and sliced
• 6–8 slices of cooked ham, torn into pieces
• 100g best-quality Cheddar cheese such as Montgomery, cut into strips with a vegetable peeler
• 100g best-quality Stilton such as Colston Basset, cut into small cubes

For the quick pickled onion

• 1 red onion, peeled and very thinly sliced into rings
• ½ tbsp golden caster sugar
• 4 cloves
• 2–3 tbsp red wine vinegar
• Pinch of sea salt

For the dressing

• ½ –1 tsp English mustard, to taste
• 1 tsp runny honey
• 2–3 tbsp white wine vinegar
• 4 tbsp olive oil
• Sea salt and freshly ground black pepper

Method

1. First make the pickled onion. Put the onion into a bowl and sprinkle with the sugar, cloves, vinegar and a pinch of salt. Toss well to mix, place a saucer or layer of cling film over the onions and weigh down with a can of jar. Leave while you prepare the salad, or for up to an hour.
2. To make the dressing, put the mustard, honey, vinegar and oil into a bowl, add a pinch of salt and pepper and stir to combine. Taste and adjust the seasoning as necessary. Set aside.
3. Place the watercress, lettuce, apple, celery and radishes in a bowl and mix together. Mix the dressing again, pour it over the salad and toss to ensure everything is lightly coated.
4. Dot pieces of the ham and cheeses over the top. Drain the pickled onion and dot this over too. Toss lightly and serve.

My Recipe Box

I am trying to use less and less processed foods. I do not want to buy all those salad dressings in plastic bottles.

I decided to make our Caesar dressing for the first time. I used this recipe and we really enjoyed it so it is getting added to our box. it is quite zesty. I combined a mish-mash of recipes and think this worked out perfectly.

Image source

Caesar Salad Dressing


Ingredients

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon vinegar I just used regular white vinegar but will experiment with othersesp. apple cider
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice I used freshly squeezed
Minced anchovy fillets (optional) not in our house!

Directions
Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

Friday Finds - Recipes

Truffles!!

Recipe and image source

Mini raspberry marble cheese cakes

Recipe and image source

Ahi tuna salad one of my most favourite things to eat!

Recipe and image source


Grodon Ramsay's burgers and bread maker buns


Recipe and image source

Friday Finds - Recipes

Grit vinaigrette from Peaceful Reader

Recipe and photo source

Seeded popovers from 101 Cookbooks.

Recipe and image source


Orange rosemary chicken in slow cooker

Recipe and image source

Friday Finds - Recipes

Spanish stewed chicken thighs from Rachael Ray's show this week.

Image and recipe source


Roasted Beet Salad with Chevre and Hazelnuts another good winter salad.
Image and recipe source

Lamb shreds with deep fried rice sounds good and enjoy the fact that she said it was one of her best meals while in Xian China in the Muslim district as we really enjoyed looking at all the food there.

Chicken pepper fry

Recipe and image source

Recipes To Try

Photo from our recent trip to NYC

From this week's blog hopping I discovered the following recipes:

Truly tender spaghetti and meatballs I have many recipes for meatballs but still like to check out others.

Amazing stuffed chicken breasts these look so good!!

Chicken tikka masala Yum Indian and we have some naan bread in the freezer.

Honey ginger balsamic glazed beets

A quick fall meal from CBC.
Turkey meatball soup
Spinach radicchio and radish salad
Green onion quick bread
Quick ravioli bake

Caramel apple cupcakes

This looks like a fantastic old-fashioned carrot cake. I have one I've used for years but this sounds much better!!

Friday Favorite Finds - Recipes To Try

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in my Kitchen.

Bacon cheeseburger meatloaf sliders from The Life and Loves of Grumpy's Honeybunch.

This is just so tasty sounding!

Beet and citrus salad with pinenut vinaigrette from Serious Eats.


Dark chocolate Raspberry goat cheese brownies from The Kitchn.


Chocolate carrot cake from Steak N Potaotes Kinda Gurl.

Recipes To Try

Photo taken in Istanbul

Easy baked buffalo wings I love anything that doesn't need frying.

Shrimp appetizers little bites

Cheddar cheese beer soup with pumpernickel croutons

Buffalo chicken meatballs

Almond pear French toast casserole looks delicious.

Cheesy beer bread does that not look delicious?

Cranberry orange pecan butter would be so good on scones!

Apple butter stuffed buttermilk biscuits

Caesar salad dressing

Grilled chicken breasts with herbed butter, almonds and Gruyere

My Recipe Box - Magic Pan Salad Dressings

Does anyone remember the chain Magic Pan? 

The Magic Pan was a small American chain of fast-food and take-away creperies using the recipes of a now-closed chain of full-service restaurants that specialized in crêpes, popular in the early 1970s through early 1990s, which peaked at 110 Magic Pan locations throughout the United States and Canada.

Background to the Magic Pan

The Magic Pan was a restaurant chain started by a Hungarian couple, the Fonos in San Francisco in the 1970's. The original concept had been an Austrian style crepe restaurant mostly with recipes from Mrs Fono's family background. There were ham crepes and spinach crepes and chocolate and strawberry crepes for dessert.

The business expanded and was purchased by Quaker Oats in the 1980's. They took the concept expanded it to a French country kitchen concept and rolled it out across the nation. The centre piece of each Magic Pan was the giant tile enclosed Crepe Wheel which spun around and cooked the crepes and other dishes while the customers looked on. It was one of the first "chain" restaurants in the country in a time when the US was just beginning to discover different foods. The Pan delivered that and at a decent price point. It was also a perfect time for a crepe restaurant as like fondue, crepes were all the rage in the 1970's.

The restaurant designed an automated system to make crepes
at a crepe station, consisting of a motorized conveyor that would heat metal pans. An attendant would dip the bottom of the pans in the crepe batter, to ensure an even coating. And then turn the pans upside down while placing them on the gas flame conveyor, so the thin crepes actually cook on the bottom of a clean & greased pan that’s facing upward. The ‘conveyor’ was a gas flame heated circular “wheel” about normal table height that slowly turned and held eight pans maximum at one time.

Image - Montreal Gazette

They had a location in the Eaton Centre (formerly Les Terrasses) in Montreal and served crepes and salads. Image source

  These restaurants just disappeared one day. While browsing the web for some information on the chain someone reminded me of their chicken divan crepes!!

I would always have the savoury mushroom spinach and cheese crepe.

This salad dressing has always been one of my favourites. I have substituted other fruits such as fresh raspberries in season and use raspberry vinegar instead.

I always add a smidgen of Dijon mustard to my salad dressings as well.

MAGIC PAN ORANGE - ALMOND SALAD

1 tsp. tarragon leaves, crushed
1/2 tsp. salt
1/8 tsp. black pepper, coarsely ground
3 tsp. sugar
1/2 c. tarragon wine vinegar
1 c. vegetable oil
Romaine lettuce
Sliced scallions or green onions
Mandarin orange sections
Toasted sliced almonds

Combine tarragon leaves, salt, pepper and sugar in medium mixing bowl. Add vinegar and mix well to dissolve salt and sugar. Slowly whisk in vegetable oil until mixture becomes creamy in color. Pour over salad of torn Romaine lettuce, sliced scallions and mandarin orange sections. Garnish with toasted sliced almonds. Yield: 1 1/2 cups dressing (more than enough for 1 salad).

SPINACH SALAD (Based on  The Underground Restaurant Chef  recollection of the Magic Pan's recipe)

Dressing:
1 cup vegetable oil
1⁄2 cup tarragon wine vinegar
1 tsp dry tarragon leaves
3⁄4 tsp salt 1⁄8 tsp pepper
1 tsp sugar
1⁄2 tsp Dijon mustard

Combine all ingredients except oil. Slowly whisk in oil.

Salad:
Fresh spinach
Fresh mushrooms, sliced
Chopped bacon
Chopped hard-boiled egg

Wash and dry spinach leaves. Sprinkle mushrooms, chopped cooked bacon and chopped hard boiled eggs over spinach. Toss with dressing.

Recipes To Try

Some great recipes found this week!

Chocolate chip cheesecake bars from Brenda's Canadian Kitchen from right here in Toronto.

A copykat recipe for Subway's orchard chicken salad

Super easy chocolate lava cake

Marinated flank steak looks so yummy!!

Recipes To Try

Apple cinnamon bundt cake from Big Mama's Kitchen. I might have to make this soon.
Cabbage salads are something I've just started making this winter and they are so much better than lettuce at this time of year and definitely better for you.

Ice cream cupcakes I just put oreos on this week's grocery list even though we almost never buy cookies.

Wasabi and crystallized ginger dark chocolate brownies

Beef and veggie stirfry Made this on sunday and it was a definite hit.
Cheesecake in a glass with rhubarb syrup is a very elegant dessert for a dinner party.

Cream cheese stuffed french toast I will definitely have to make this soon.

Sour cream cinnamon streusel muffins with pecan filling

New Recipes To Try

Cobb salad

Chicken satay looks yummy from The Foodie Bride.

Fennel salad with citrus fruit - I have seriously got to try making this.

This chicken parmesan looks delightful!

Indian Bread with potato filling

Gobi fritters from one of my favourite bloggers, Mangocheeks.

Overnight wheat rolls

Garlic naan bread