The recipe is below. But first, a brief history of salad dressing.
 
 
SALAD DRESSING HISTORY

Salad greens were picked and eaten by man, likely from the furthest days of prehistory. But salad dressing came much later.

We know from the written record that the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago. Ancient Egyptians added Asian spices to those basic ingredients.

But what about creamy salad dressings that are so popular in the U.S.?

Modern mayonnaise was created by the great French chef Marie-Antoine Carême (1784-1833), founder of the concept of haute cuisine. He blended vegetable oil and egg yolks into an emulsion; his recipe that became famous throughout Europe, and subsequently, the U.S. and the world [more about it].

Mayonnaise became the base of creamy salad dressings, even when buttermilk* or blue cheese was added.

Salads were favorites in the courts of European monarchs. Royal chefs often combined as many as 35 ingredients in one gigantic salad bowl.

Sometimes, the monarch’s favorite salad included few or no greens.

 
But the conventional dressing for green salads remained oil and vinegar. In the U.S.:

 
Salad Dressing Today

Most of the salad dressings sold in the U.S. have a mayonnaise base. The most popular bottled dressing in the U.S. is ranch, a re-naming of buttermilk dressing.

Creamy dressings have four things that vinaigrettes don’t have: cholesterol, dairy, many more calories, and the antioxidants and heart-healthy monounsaturated fatty acids of olive oil.

So if you’re a frequent salad eater who piles on the creamy dressing, get out the oil and vinegar and make green salads the healthy foods they should be. You can:

 
Do the math, and you’ll realize that with all of the permutations and combinations†, you could make a different vinaigrette every day of the year.
 

RECIPE: DIJON-HERB VINAIGRETTE

Ingredients

 
Fresh Herbs

 
Preparation

1. WHISK together the first four ingredients. If you prefer, you can use the shaking technique:

Combine the vinegar and garlic in a 1-pint jar and let sit for about 5 minutes. Add the mustard, olive oil, salt and pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds.

2. DRIZZLE the vinaigrette over the salad, add the herbs and toss. Serve immediately.

[1] A vinaigrette, emulsified to prevent separation (photo © Hannah Kaminsky | Bittersweet Blog).

[2] One of our favorites: balsamic vinaigrette (photo © Canola Eat Well For Life).

[3] Parsley vinaigrette. Enough herbs will turn the vinaigrette green (photo © Hero Foodservice).

[4] Whether your ingredients bare basic or fancy green salad welcomes a vinaigrette. Potato and pasta salads, too (photo © Good Eggs).

[5] This arugula salad adds chicken, grapefruit, avocado and a tasty citrus-rice vinegar vinaigrette (photo © Nutmeg Nanny).

*There is also cream dressing, made with heavy cream and vinegar—no mayo. It originated in the area of Lyon, in the Auvergne-Rhône-Alpes region of France.

†If you never learned them in high school math, permutations and combinations calculate the various ways in which objects from a set may be selected; in this case, how many different recipes could be created from a set of ingredients.

[1] Pimento cheese on a cheeseburger is a special treat (photo © Gardenia Restaurant | NYC [now closed]).

[2] Switch out the bun for a different bread: baguette, brioche, English muffin, focaccia, or pita, for example (photo © Thomas Breads).

[3] A bacon cheeseburger with blue cheese (photo © Cheesecake Factory).

[4] A simple double cheeseburger: lots of protein (photo © Allen Brothers).

In case you missed National Double Cheeseburger Day on September 15th, September 18th is National Cheeseburger Day. So we know what we’re having for lunch!

Several restaurants claim that they created the hamburger, by placing a ground beef patty inside bread.

Several also claim the invention of the cheeseburger, although it’s not a stretch to see that any cook could have easily thought to garnish the patty with cheese, lettuce, tomato, onions, etc.—and that it happened everywhere burgers were made.

Louis’ Lunch in New Haven, Connecticut claims to have served up the original burger in the U.S. in 1900, placing a beef patty, tomato, onion, and cheese between two slices of toasted white bread—no ketchup or mustard. They still serve it the same way.

So: Did they invent both the burger and the cheeseburger?
 
 
> Check out the history of hamburgers.

> See more cheeseburger recipes below.
 
 
FANTASY CHEESEBURGERS

While people use different cheeses (we’re partial to Brie or Gruyere) and pile on ingredients like avocado or onion rings, some restaurateurs go overboard:

 
We don’t know any high rollers to treat us, so we’ll stick with some of the creative—and affordable—cheeseburger recipes below.

As you eat yours, enjoy Jimmy Buffett singing “Cheeseburger In Paradise.”
 
 
MORE CHEESEBURGER RECIPES

 
Plus

 
Man who invented the cheeseburger was smart; man who invented the cheeseburger was a genius.” — Matthew McConaughey

September is National Whole Grains Month, an occasion to revisit some oldies but goodies.

Thanks to King Arthur Baking (formerly King Arthur Flour) for this primer on eight* ancient grains.

“Ancient grains” is a marketing term used to describe a category of grains and pseudocereals, that are purported to have been minimally changed by selective breeding over recent millennia.

They are distinguished from more widespread cereals such as corn, rice and modern varieties of wheat, which are the products of thousands of years of selective breeding [source].

King Arthur sells the flour versions ground from ancient grains. They’ve provided the following information, including details on how the flours “bake up.”

Here are their recipes for using the different flours to bake banana bread, cinnamon bread, muffins, pancakes and scones.

The whole grains from which these flours are ground make delicious grain bowls, sides, salads, or substitutes for rice in any of your recipes (check out Bob’s Red Mill or Whole Foods to buy the whole grains).

To start you thinking in the “ancient” direction for the whole grains, there’s a recipe below for Kamut & Kale Salad. Bob’s Red Mill has more recipes.

More than half of them are gluten free: amaranth, buckwheat, millet, quinoa and teff.

1. AMARANTH

Amaranth is versatile, full of whole-grain nutrition, and enhances the flavor of many recipes. It’s naturally gluten-free. Like quinoa, it contains all nine essential amino acids plus lysine, a protein missing in most grains. Amaranth is a good source of iron, magnesium, and phosphorus.

> Flavor: Earthy and peppery.
> Flour Texture: Tender in small amounts; dense in larger quantities.
> Works Best In: Pancakes and quick breads.
> Gluten Free: Yes.

2. BARLEY

Barley is exceptionally high in fiber and low in starch, making it one of the lowest glycemic index (GI) grains you can use. With three times the soluble fiber of oats, it’s a delicious, nutty-tasting way to add nutrition to baked goods.

> Flavor: Subtly sweet and nutty.
> Flour Texture: Often moist in small amounts; crumbly in larger quantities.
> Works Best In: Pancakes and quick breads.
> Gluten Free: No.

3. BUCKWHEAT

Buckwheat is hearty, gluten-free, and a good source of magnesium, copper, and dietary fiber. Enjoy its health benefits, but also turn to it for its bold, nutty flavor.

> Flavor: Bold, toasty, and rich.
> Flour Texture: Moist and tender in small amounts; chalky in larger quantities.
> Works Best In: Pancakes and quick breads.
> Gluten Free: Yes.

4. KAMUT

Kamut is an ancient variety of durum, with a grain twice the size of modern-day wheat. It contains some gluten; but the gluten format is different from modern wheat, so it may be digestible by people with slight gluten sensitivities. It’s a good source of protein and dietary fiber. In the U.S., the commercial name for kamut is Khorasan wheat (here’s why).

> Flavor: Rich and buttery.
> Flour Texture: Light and tender in small amounts; verging on crumbly in larger quantities.
> Works Best In: Scones, quick breads, and muffins.
> Gluten Free: No.

5. MILLET

Millet is packed with nutrition for flavorful, healthier baked goods. Naturally gluten-free, it adds mild flavor to both sweet and savory recipes. You might recognize whole millet: The small yellow seeds are often used in bird seed mixtures.

> Flavor: Sweet and corn-like.
> Flour Texture: Cornbread-like in small amounts; sandy in larger quantities.
> Works Best In: Muffins and quick breads.
> Gluten Free: Yes.

6. QUINOA

Quinoa adds whole-grain nutrition and essential amino acids to baked goods. Naturally gluten-free, quinoa is one of the only plant foods that’s a complete protein, offering all the essential amino acids including lysine. Quinoa is also one of the grain world’s best sources of potassium.

> Flavor: Bold and nutty.
> Flour Texture: Moist in small amounts; dry in larger quantities.
> Works Best In: Muffins and quick breads.
> Gluten Free: Yes.

7. SPELT

Spelt is an ancient strain of wheat. It’s high in protein and has a nutty, complex flavor that’s sweeter and lighter than that of whole wheat. Gluten-containing spelt is a good source of fiber, iron, and manganese.

> Flavor: Sweet with a taste of whole wheat.
> Flour Texture: Soft and moist in small amounts; dry in larger quantities.
> Works Best In: Pancakes, quick breads, and muffins.
> Gluten Free: No.

8. TEFF

Teff is a whole grain, and also a versatile, gluten-free flour that adds whole-grain nutrition to baked goods. This ancient East African grain is used to make the Ethiopian flatbread, injera. It’s a good source of iron and fiber.

> Flavor: Toasted and earthy.
> Flour Texture: Tender in small amounts; gritty in larger quantities.
> Works Best In: Quick breads and muffins.
> Gluten Free: Yes.
 

RECIPE: KAMUT & KALE SALAD

Recommendation: It’s a chore to cook and peel fresh beets. Instead, we buy them cooked and peeled from Beetology.

Ingredients For 4-6 Servings

 
For The Vinaigrette

 
Preparation

This recipe was created by Hannah Kaminsky of Bittersweet Blog. If you’d like to serve it warm or hot, begin the assembly as soon as the kamut is fully cooked. Otherwise, chill the cooked grains for at least two hours before proceeding.

[2] Barley is one of the lowest glycemic index (GI) grains.

[3] Buckwheat flour is hearty and gluten-free.

[4] Kamut contains some gluten. In the U.S., the commercial name for kamut is Khorasan wheat. Here’s why.

[5] Naturally gluten-free, millet adds mild flavor to both sweet and savory recipes.

[6] Naturally gluten-free, quinoa is one of the only plant foods that’s a complete protein.

[7] Spelt has a nutty, complex flavor that’s sweeter and lighter than whole wheat.

[8] Teff, a whole grain, is a good source of iron and fiber.

[9] Update your kale salad with kamut. Recipe and photo © Hannah Kaminsky | Bittersweet Blog).

2. MEASURE out what you need for the recipe and store any extra in an airtight container in the fridge. It keeps well for up to a week.

3. TOSS the cooked kamut, kale, onion, mint, grapes and beets together in a large bowl.

4. WHISK together in a separate bowl the oil, vinegar, lemon juice and mustard, adding salt to taste. Pour the dressing over the vegetables and grains, mixing thoroughly to coat. Top with crumbled cheese and serve.
 
________________

*There are other ancient grains, such as einkorn and farro; but they are not typically ground as flour. They are, however, available as whole grains.

Savoy cabbage (Brassica oleracea var. sabauda L.) is the prettiest member of the cabbage species (Brassica oleracea).

It’s also known as choux de savoie (France), cavolo verza (Italian), and Milan cabbage and Lombardy cabbage (English).

Savoy is a loose-headed cabbage with crepe-like, crinkled, frilly leaves and a sweet, earthy flavor.

We enjoy it much more than a standard head of white cabbage—which is the industry name for what consumers call green cabbage.

It’s not as hard as conventional white/green and red cabbage. The leaves are still crunchy, but more tender tender.

As is common with agricultural products, there are many different varieties of Savoy cabbage, which is grown worldwide.

Savoy King is the most popular variety with U.S. growers, and favored for its versatility whether raw or cooked [source].

It is considered to be the most versatile of all cabbages, and can be substituted for both western hard-heading cabbages and Chinese loose-heading varieties (like Napa cabbage).

A head of cabbage will keep 1-2 weeks in the fridge, when loosely wrapped in plastic and stored in the crisper drawer.
 
 
HOW TO ENJOY SAVOY CABBAGE

In addition to serving raw in salads and slaws, Savoy cabbage can be baked, boiled, braised, grilled, roasted, steamed and stir-fried.

Simply cooked as a side dish (or on a vegetable plate), tossed with butter with black pepper, is nice enough.

But you can build on it by adding cherry tomatoes, grated cheese, mushrooms, peas, whatever. Here are other ways to enjoy Savoy cabbage.

 
 
CREATE A RECIPE

 

SAVOY CABBAGE HISTORY

Cabbage was most likely domesticated somewhere in Europe before 1000 B.C.E., although Savoys weren’t bred and cultivated until the 16th century C.E.

The first known documentation of this crinkly cabbage is in the 1500s, in a region that bordered France, Italy, and Switzerland that was then ruled by the Italian House of Savoy.

The historical territory was shared among the modern countries of France, Italy and Switzerland.

The elegant-looking cabbage was embraced in Savoy; and wherever it traveled since.
 
 
> The Detailed History Of Cabbage

[1] What a beauty: Savoy cabbage is the loveliest-looking variety (photo © Monika Grabowska | Unsplash).

[2] Stuffed cabbage in a vinegar-spiked tomato sauce. Here’s the recipe from Waitrose (photo © Waitrose).

[3] Take stuffed cabbage to new heights with this Barley “Risotto” Stuffed Cabbage. It has a surprise: Guinness beer. Here’s the recipe (photo © Guinness)

[4] Use Savoy cabbage leaves as wraps. Here, it’s taco filling; but conventional fillings like tuna are also delectable (photo © Vegetarian Everyday Cookbook).

[1] Drink it chilled, hot or at room temperature (all photos © Diageo).

[2] Make a sundae with vanilla ice dream and sautéed apples. Better yet, make boozy ice cream

[3] Bake with it. How about a Baileys Apple Chai Pie? Here’s the recipe.

[4] Give it as a gift, or buy a bottle for your Thanksgiving table.

Baileys Irish Cream Liqueur is the best-selling liqueur in the world.

Since the debut of Original Irish Cream Liqueur in 1974, Baileys has expanded its portfolio to include Almande (vegan, made with almond milk instead of cream), Chocolate Cherry, Espresso Crème, Salted Caramel, Strawberries & Cream and Vanilla Cinnamon.

Some flavors, such as Crème Caramel, Hazelnut, Mint Chocolate and Pumpkin Spice, have been retired, leaving behind fond memories.

Each flavor is an indulgent drinking experience. We find it a substitute for ice cream—a shot of Baileys being a better alternative to most of a pint of ice cream.
 
 
BAILEYS APPLE PIE ~ THE NEWEST IRISH CREAM FLAVOR

Introduced for Holiday 2020, Baileys Apple Pie Irish Cream Liqueur marries the fall apple season to holiday celebrations.

It’s an alcoholic apple pie, heady with the flavors of cooked apples and cinnamon. The natural creaminess of the liqueur adds a sense of vanilla ice cream (à la mode).

At 17% ABV, it’s in the same alcohol range as a glass of sherry or port.

Freshness is guaranteed for two years, even if the bottle has been opened, refrigerated or not. Just keep it away from heat.

The MSRP for a standard 750ml bottle is $24.99. Don’t tarry: It’s a limited edition for the holidays.
 
 
USES FOR BAILEYS APPLE PIE IRISH CREAM LIQUEUR

Some people think of Baileys Irish Cream Liqueur as an after-dinner drink, after—or instead of—dessert.

But it’s so much more than a liqueur to sip neat or on the rocks.

 
Here’s a recipe for Baileys Apple Chai Pie.
 
 
THE HISTORY OF BAILEYS IRISH CREAM

Baileys Irish Cream was created almost 50 years ago by Gilbeys of Ireland, part of International Distillers & Vintners (which is now part of Diageo), as it searched for something new to introduce to the international market.

Research began in 1971, and the liqueur was formulated by an internal team plus consultants.

The formulation of Baileys was created with a surfeit of alcohol from a distillery and a desire to use surplus cream from an Irish dairy business, both owned by by the parent company, Grand Metropolitan (Irish cows are known for quality of their milk).

The first trial formulation included alcohol, cream and Nesquik, the classic chocolate milk powdered drink made by Nestlé.

Finally, the approved formulation: a delectable concoction of the cream from the cows, Irish whiskey, cocoa extract, both beet and cane sugar, and some proprietary ingredients we can’t suss out (Vanilla extract? Sweetened condensed milk? A hint of coffee? None of these?).

When it was time for branding, the name was inspired by the Bailey’s Hotel in London, although the liqueur’s registered trademark omits the apostrophe. R.A. Bailey, whose signature adorns the label of the Original bottle, is a fictional character.

The liqueur was launched in Ireland in 1974, the first Irish cream liqueur on the market—creating the category, which now has at least 8 rivals.