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Whenever we read the obscene stories, the voluptuous debaucheries, the cruel and torturous executions, the unrelenting vindictiveness, with which more than half the Bible is filled, it would be more consistent that we called it the word of a demon than the Word of God. It is a history of wickedness that has served to corrupt and brutalize mankind. I do not believe in the creed professed by the Jewish Church, by the Roman Church, by the Greek Church, by the Turkish Church, by the Protestant Church, nor by any church that I know of. My own mind is my own church. It is impossible to calculate the moral mischief, if I may so express it, that mental lying has produced in society. When a man has so far corrupted and prostituted the chastity of his mind as to subscribe his professional belief to things he does not believe he has prepared himself for the commission of every other crime. - Thomas Paine, The Age of Reason

18.10.17 1447 [PST]
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Home >> Articles >> Recipes

Caesar Salad

Ingredients:

Garlic Croutons (or buy them)
2 large cloves garlic , peeled and pressed through a garlic press
1/4 teaspoon table salt
3 tablespoons extra-virgin olive oil
2 cups 1/2-inch white bread cubes (from a baguette or country loaf)

Caesar Salad
1 large egg
3 tablespoons lemon juice from 1 medium lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon table salt
8 grindings ground black pepper
1 small clove garlic , pressed (1/4 teaspoon)
1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)
1/3 cup extra-virgin olive oil

2medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3cup grated Parmesan cheese

Instructions 1. For the croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden, about 12 minutes. Cool on baking sheet to room temperature. (Croutons can be stored in airtight container for up to 1 day.)

2. For the dressing: Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds . Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerate in airtight container for 1 day; shake before using.)

3. Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.






  

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