Mommy Andersons Caesar Recipes

PISTACHIO POPPY BREAD

Steps:

• Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
• Preheat the oven to 350 degrees F.
• Butter and lightly flour the loaf pan.
• In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
• Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.

MOMMY ANDERSON'S OYSTER DRESSING

Steps:

• Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
• In a large bowl, mix all the stuffing cubes with the parsley and set aside.
• In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.

KATIE'S BIG KALE CAESAR BY SUNNY

Steps:

• Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
• Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
• Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.