Woman of the Inland Empire - Chef Fenya Konovaloff

January 2017 Inland Empire Magazine Issue

How to make the best vinaigrette at home

FIVE EASY STEPS

Here are five easy steps for any aspiring chef who wants to create delicious, fresh tasting dressings at home. Since I have always easily made my own gourmet dressings, I forget that not everyone realizes just how easy it really is! 

Buying local and fresh to make your own custom creations beats buying a bottle from the store any day; the best part is that you can change the recipe to your taste, using what’s available in your own backyard or at local farmer's markets--fresh herbs and flavored olive oils and balsamic always delight the senses! You can also adjust the recipe to make more or less dressing, depending on the amount you need.

FIVE STEPS

1. COLLECT ALL YOUR INGREDIENTS

2. PLACE VINEGAR OR FLAVORED VINEGAR IN BOWL

3. SLOWLY WHISK EXTRA-VIRGIN OLIVE OIL IN BOWL, OR USE FLAVORED OLIVE OIL

(TIP: WHEN YOU WHISK THE INGREDIENTS TOGETHER AND THE BOWLS START TO SPIN, PLACE A DISH TOWEL UNDERNEATH THE BOWL TO SECURE IT FROM SPINNING)

4. ADD YOUR HERBS, SALT, PEPPER AND GARLIC (ZESTED)

5. BLEND WELL

(TIP- YOU CAN ALWAYS USE A MASON JAR AND SHAKE IT CONTINUOUSLY  FOR 1 MINUTE AND STORE IN YOUR REFRIGERATOR)

VARIANTS:

FRESH HERBS IN SEASON (tarragon, basil, thyme, sage, parsley, oregano or marjoram )

ROASTED GARLIC

DICED GREEN ONION

EDIBLE FLOWER PETALS (rosemary flowers, lavender, dianthus,  pansies or squash flowers)

PARMESAN CHEESE

LEMON OR ORANGE ZEST

GOURMET MUSTARD

BASIC RECIPE:

½ C. BALSAMIC VINEGAR

PINCH OF SALT AND PEPPER

1 GLOVE OF GARLIC (ZESTED)

4 TABLESPOON OLIVE OIL

YOU DON’T HAVE TO USE DRESSING ON JUST SALAD; IT'S ALSO GREAT ON VEGETABLES OR POTATOES...MAKE A POTATO SALAD!  BE CREATIVE AND LISTEN, AND YOUR FOOD WILL TO TALK TO YOU!  ENJOY!

Riverside Caterer joins IDA Program - Press Release

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Grilled Watermelon Salad Recipe

 

AN ELEGANT ENTREE MAKES ANY SUMMER COOK OUT COOL

 

Summer hot cooking tips feature outdoor BBQ for your desserts using watermelon.
Honey grilled watermelon salad is sweet and simple at the summer’s peak.
How to pick a good watermelon?
Visiting your local Farmers Market is the best choice, but a local supermarket is another alternative.

2 large slices of the watermelon must be cut into four triangles.
2 table spoons of olive oil
½ teaspoon salt
2 tablespoons of honey
1 pint of grape tomatoes, quartered
4 ounces of fresh mozzarella, cut in half or sliced
fresh basil leaves and balsamic glaze for drizzling


Directions
Preheat your grill to medium heat. Drizzle watermelon with olive oil and season all sides with salt and pepper. Add splash of honey over each watermelon and place them on the grill, grilling each side for about 2 minutes. Remove and add a little more honey if desired.

Assemble salads by placing two watermelon triangles on each plate, then cover with a few grape tomatoes, thin slices of mozzarella and basil leaves. Add some salt and pepper on top, then drizzle with balsamic glaze (can be purchased at your local grocery store or made at home! 

SERVE AND ENJOY

Recipe by Russian Doll Bakery and Catering

Jason and Sharon's Organic and Wine Wedding

 We had the pleasure to cater a wedding using local organic ingredients this past weekend! We meet so many wonderful people at the bride and grooms wedding. Thank you to everyone who raved about the food a presentation at the private winery estate in Temecula Ca. Everyone was dressed to the nines, so obviously the food had to match. Which you can see below Russian Doll Bakery and Catering did an amazing job.

The Schwaiger's are having a baby boy!

The Schwaiger's are celebrating their first baby and thrilled to be apart of the baby shower a few weeks ago. All the close family and friends came to share this special time in their lives to celebrate life into this world. This was a time where people bonded together and rejoiced in the story of the couples challenges of having a baby. We will celebrate with them when he comes!