Garlic Bread

Perfect Garlic Bread
2 loaf ciabatta bread (we used bread with extra garlic baked into the bread, but any will work)
2 tbsp finely minced garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 stick butter
1/4 tsp dried oregano

Pre-heat oven to 375 degrees. Melt butter and oil and add garlic. Cook over low heat for 15 minutes, taking care not to burn. Season with salt, pepper, and oregano.

Cut the ciabatta bread lengthwise into two large halves, doubling the surface area. Carefully, with a spoon, drizzle the garlic butter and oil all over the bread, spreading the softened garlic as necessary and the entire loaf is evenly coated.

Bake for 15-20 minutes at 375 degrees until the top is just golden brown and crunchy. Take care not to burn.

Cut into individual pieces and serve warm with any Italian dish.

Pasta with Broccoli Rabe and White Beans

We used to have dinner with our neighbors in Washington at least once a week. Our taste in food was nearly identical and we loved to cook, eat, and drink together. One the best gifts our upstairs friends gave me was a love of the combination of broccoli rabe (rappini) and white beans. I soon adopted the standard sauteed rabe and white beans as a side with chicken, fish, or pork. As I learned more about the green vegetable, I realized that the result of my work was sometimes uneven because of the common bitterness in the greens. Sometimes it's not a problem, but in order to know for sure if your rabe will be bitter, taste a floret. If it's pleasant and sweet, cook it together with the beans and oil directly. If it's bitter or unpleasant at all, blanche the greens for the final 2 minutes of the pasta's cooking time in the water and you'll find the bitterness is left with the water and the pasta is unaffected. I like to add cubed poached chicken breast to the beans and rabe as an extra boost of protein and texture, but this could easily be a vegetarian / vegan dish, as well. If made with a different shape pasta such as rotini or penne, this could easily be a casserole.

Pasta with Broccoli Rabe, Chicken, and White Beans
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1 lb thin spaghetti pasta, cooked al dente
• 2 cans white beans (Great Northern, Cannellini), drained and rinsed
• 2 boneless skinless chicken breasts, poached in stock and white wine, cooled and cubed
• simmer equal parts chicken stock and white wine in a sauce pan and cook chicken gently until firm through, about 12 minutes
• 2 bunches broccoli rabe, stems trimmed off and coarsely chopped
• 3 cloves minced garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup grated onion
• 2 tbsp butter (optional, for richness)
• Crushed red pepper flakes (optional, for heat, to taste)
• Salt and pepper, to taste

Poach the chicken, cube, and set aside. Boil the pasta according to package instructions, minus about 1 minute. Taste the pasta to make sure it's done. If your broccoli rabe is bitter, blanche it with the pasta for the last couple of minutes of cooking. I use a large pot with a pasta insert so it's easy enough to lift everything from the pot together. If you don't have such a contraption, by all means, simply drain in colander.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions until fragrant and add the garlic. Cook for about a minute. Add the drained white beans and toss together until the beans are heated through. Add the chicken and toss again. Season carefully and add the broccoli rabe and pasta. Toss until everything is combined. Finish with a drizzle of olive oil or a dash of butter to taste, if desired.

Simple Lunch Salad

A few weeks ago, I came home to walk the dogs during lunch and found myself without much to eat in the house. I could have picked up a sandwich from Subway or another quick restaurant on the way back and forth to my office, but I accepted the challenge to have a quick lunch at home with some enthusiasm. Opening the refrigerator, I found a big bag of baby carrots and a tiny sack of whole radishes. Tomatoes are not in season yet, but I tend to keep a carton of cherry tomatoes on the counter year-round. Here's what I came up with...
Fresh Early Spring Salad
Serves 1
Prep Time: 5 min.
Cook Time: None

• 8 cherry tomatoes, halved
• 10 baby carrots, julienned (cut into matchsticks)
• 4 radishes, julienned (cut into matchsticks)
• 1/4 cup excellent quality extra virgin olive oil
• 2 tbsp white wine vinegar or lemon juice
• salt and pepper to taste

Prepare the ingredients as described and toss together. Enjoy on its own or as a prelude to a sandwich of leftovers from your dinner party the night before! 

Easy Puff Pastry Tart

This tart is based on the free-form French pie technique known as "galette." Normally a galette is made with pate brisee, which is a standard pie crust. I use a sheet of store-bought puff pastry rolled out to the size of a baking sheet. It's incredibly easy to do and creates an impressive presentation that will wow your guests -- and you! I am sharing the recipe for an apple-blueberry tart flavored with cinnamon sugar. The opposite flavor profile, but equally delicious, would include dijon mustard, sliced turkey or ham, and a sprinkling of excellent gruyere cheese. Any and everything in between would be delicious.

Puff Pastry Tart
Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes

• 1 sheet store bought puff pastry, rolled roughly to the size of a baking sheet
• 2 granny smith apples, peeled, cored, and thinly sliced
• 1/2 cup fresh blueberries, raspberries, or blackberries
• 2 tbsp. white sugar
• 1 tsp ground cinnamon

Pre-heat your oven to 425 degrees. Roll your puff pastry to roughly the size of your baking pan on a large sheet of parchment paper. Leaving a 1-inch border, arrange the apples neatly on the dough. Sprinkle over the berries. Dust with the cinnamon sugar.
Bake for 20 minutes or until the pastry is risen and the apples are soft. Allow to rest for 10 minutes, slice, and serve.

Caprese Skewers

Catering parties is a hobby that I've not recently indulged... until this weekend! Admittedly not original, this particular hors d'oeuvre is easy, no-cook, and absolutely fool proof. Enjoy!

Insalata Caprese on a Stick
Yield: 40 skewers
Prep Time: 30 minutes

•  2 cups marinated bocconcini (recommended: Costco)
• 200 or so large, fresh basil leaves
• 2 pints grape or cherry tomatoes
• 1/2 cup excellent quality olive oil
• 1/3 cup excellent quality balsamic vinegar
• 40 or so bamboo barbecue skewers

Assemble the skewers as pictured. Drizzle with oil and vinegar.

Much belated credit to sous chef Matthew Gray for assembling the skewers!

Cauliflower Gratin

I have long lauded the virtues of the humble cauliflower. I love the texture and rich savor flavor of this pale vegetable. It's not necessarily my favorite vegetable, but it certainly gets more attention from me than most of my foodie friends, it seems. I love cauliflower soup, roasted cauliflower, and the cauliflower gratin that I humbly present here. Its a simple process that I've repeated a couple of dozen times with the same result -- tender but firm cauliflower and a savory, crisp topping. Here, I deliberately omit the normally obligatory cream and cheese sauce. I think the cauliflower's complex taste deserves to shine, so I hope you'll give it a go without the added caloric luxuries.

Cauliflower Gratin
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes

• 1 large head cauliflower, cut into florets, stem diced
• 1 cup grated gruyere or other quality Swiss cheese
• 3 tbsp softened butter
• 1/2 cup breadcrumbs (fresh are better, but dried will do)
• 2 tsp salt
• 1 tsp pepper
• 1/8 tsp freshly ground nutmeg
• 1 tbsp olive oil

The process is simple. Preheat the oven to 400 degrees. Toss the cauliflower with oil, salt, and pepper and place in an attractive baking dish. Roast for 20 minutes. Meanwhile, combine the grated cheese, nutmeg, butter, and breadcrumbs and form a coarse meal. After roasting, top the cauliflower with the breadcrumb and cheese mixture in an even layer and cook another 10 minutes until golden and crusty. The word gratin in French means crust, after all. You should find it crunchy, savory, and just a tad oozy with cheese.

The Story of Leftover Takeout Rice

Last week, we tried to go out for pizza Iggy's, one of our favorite haunts in Baltimore. Our friends at the wine store (the restaurant is BYOB) reminded us that the restaurant is closed on Mondays. I was in no mood to cook. The solution? Chinese takeout. We've discovered a really good place that delivers quality "Chinese" food... the standard American fare but really exceeding expectations called Asian Harbor. There was a leftover pint of rice. Here's what I did with it...
Leftovers into Fried Rice
Serves 2 as a side, 1 as a lunch
Prep Time: 5 minutes
Cook Time: 10 minutes

• 1 pint leftover steamed white rice
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1/2 cup carrots, medium diced
• 1/2 cup frozen green peas
• 2 tbsp soy sauce
• 1/2 tsp siracha chili sauce (optional)

In a large non-stick skillet, cook the onion and carrots in oil until softened, but not browned. Add the rice and toss together with a non-metallic spoon or spatula (so as not to scratch your pan). If you can do the "chef toss" as in a wok, it is especially easy to combine the rice and vegetables. In fact, if you have a wok... use it here. Add the soy sauce and siracha sauce, if desired, and toss together until evenly combined and the rice is just starting to brown. Finally, add the peas, toss together, and cook for 2 or 3 minutes until the peas are just thawed.

This particular preparation is deliberately basic. You can augment the technique with scrambled egg, thawed shrimp or sliced chicken, or any other accoutrement of your choosing. I liked this preparation as a base for your creations. It also happens to be vegan, which is pleasant for some readers... and eaters!

Two Quick Soups for a Weeknight

It snowed last night and a dear friend was in the mood for soup. I shared these ideas with him and I thought you all may enjoy bundling up with a hot bowl of comfort before Spring finally arrives. Each soup will serve 4-6 people and take about 45 minutes from start to finish.


White Bean Soup with Turkey Sausage

2 cans cannellini or great northern beans

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

2 cloves garlic, minced

1 lb. turkey kielbasa (or regular kielbasa Polish sausage) thinly sliced or diced

4 cups chicken stock

1-2 tsp. fresh chopped thyme, to taste

1 bay leaf

salt and black pepper to taste

In a sauce pan or soup pot, saute the onion and celery in olive oil over medium high heat until softened. Add the garlic and stir until fragrant.

Add the kielbasa and saute until edges start to brown slightly.

Add the chicken stock and stir in the thyme and bay leaf. Drain and rinse the beans. Bring to a simmer and add the beans to the soup.

Simmer for 30 minutes uncovered. You can mash roughly to thicken or serve as is, removing the bay leaf.

Photo Courtesy Max Blachman, who was kind enough to make the white bean soup.

Simple Italian Tomato Soup

2 cans diced tomatoes

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

1 carrot, finely diced

2 cloves garlic, minced

1 cup red wine (Chianti, Pinot Noir, or anything you have on hand)

2 tbsp. tomato paste

3 cups chicken stock

1/2 tsp cayenne pepper

1 bay leaf

1 tsp dried oregano (or "Italian Seasoning" herb blend)

salt and pepper to taste.

In a sauce pan or soup pot, saute the onion, celery, and carrot in olive oil over medium high heat until softened. Add the garlic and tomato paste and stir until fragrant.

Add the red wine and simmer until the liquid is almost completely evaporated. Add the tomatoes, salt, pepper, cayenne, and herbs. Stir until the herbs begin to smell (called "blooming" the spices).

Add the chicken stock and simmer uncovered for 30 minutes. Can be served over large pasta or on its own with crusty bread.

Potato and Onion Kugel

One of the side dishes that people request most at the meals I serve around Jewish holidays is my broccoli and leek kugel. I have not posted the recipe here because it's still being refined for publication, but here is a version of the basic potato and onion kugel that I think you'll love.

Potato and Onion Kugel
Serves 6-8
Prep Time: 20 min.
Cook Time: 1 hr. 30 min.

• 2 large russet potatoes, peeled and grated
• 2 large onions, thinly sliced
• 2 tsbp vegetable oil (to saute the onions)
• 4 cups prepared mashed potatoes
• 1 cup flour or matzah meal
• 4 eggs
• 1/4 cup olive oil
• 1/2 cup water or vegetable stock
• 2 cloves garlic, finely minced
• salt and pepper to taste

Whisk together the flour / meal, eggs, oil, and water / stock. Set aside.
Saute the onions in a large pan in a few tbsp of vegetable oil until softened, but not brown.
Toss the onions with the grated potatoes. Fold the onions and potatoes with the flour mixture and the mashed potatoes until smooth and the shredded vegetables are evenly distributed.
Spread mixture in a greased baking dish (9 x 13) and bake at 350 degrees for an hour until golden on top and fluffy.

Homemade Applesauce

Homemade Applesauce
Yield: 4 cups applesauce
Prep Time: 10 minutes
Cook Time: 1 hour

• 6 large apples - peeled, cored, and roughly diced
• 2 tbsp - 1/4 cup sugar, depending on your preferred sweetness and the selection of apples
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup reserved apple peel or 2 tbsp cranberry juice

Toss the apples with the salt, sugar, apple peel, and cinnamon in a large baking dish. Roast at 350 degrees for an hour, until apples are tender. Mash through a food mill or with a potato masher, allow to cool, and store in the refrigerator or serve warm.

Bruschetta

This is an incredibly simple version of an Italian classic. It has been well-received by numerous crowds and can easily be doubled or tripled. I think I'll make it again this weekend.

Bruschetta
Serves 6-8
Prep Time: 20 minutes, plus time for flavors to combine
Cook Time: 5 minutes, to toast the bread 

• 4 large tomatoes, cored and diced
• 1/4 cup chopped fresh basil
• 1 small shallot, very finely minced (less if onion is offensive)
• 1/4 cup extra virgin olive oil, plus 2 tbsp for brushing the bread
• 2 tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 large baguettes, sliced thinly on a bias (diagonal)
• 2 cloves garlic, whole

Once the bread is sliced, drizzle or brush with olive oil on both sides and toast in a 400 degree oven for about 5 minutes, turning halfway through.
Rub each slice of bread with a whole garlic clove, imparting fresh garlic flavor but not overwhelming the bread with chunks of raw garlic.
Combine all the ingredients for the topping in a large, non-reactive bowl. Allow to sit for about 20 minutes before spooning onto the cooled crostini.

Almost Instant White Bean Dip

My e-mail box is full of questions about light, summery dips. People are fortunately stepping away from the same old (but sometimes good) canned salsas, french onion dips, and cheesy mayonnaise of our parents' generation and looking to fresh or healthy ingredients for parties and barbecues. This dip is very similar to hummus, but not quite as thick.

White Bean Dip

• 2 cans cannellini beans, drained and rinsed
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil -- use the good stuff here
• 1 clove garlic, minced
• salt and pepper, to taste

Combine all ingredients except the oil in the bowl of a food processor fitted with the steel blade. Turn on and drizzle in the olive oil until desired consistency.

Reader Question - Light Pasta Dishes

Katie from Richmond asks...

 

"I love pasta dishes for dinner - usually with a marinara or vodka sauce, and a meat - but since it's summer I would like to lighten up my pasta dishes. What ideas do you have? They can be hot or cold recipes."

Katie, you should definitely check out my Mediterranean pasta salad. From there, take a look at the rest of my pasta dishes. There are 9 or so and they're mostly light and summer appropriate. I'd also suggest you look into some Asian cookbooks. I think that soba (Japanese buckwheat) noodles and Thai-style cellophane noodles are great in cold salads with just some thinly julienned vegetables tossed with peanut sauce or a little sesame oil.

For hot dishes, why not make a big batch of pesto sauce? You can keep it well in the fridge or freezer and enjoy the seasonal basil for months to come. Experiment with different pesto sauces, as well. Throw in some sun-dried tomatoes or roasted red peppers. Use walnuts or almonds instead of pine nuts. Add arugula or parsley to the basil, switch up the hard Italian cheeses that you use. It's a fun way to create something new. Don't forget to tell me if something wonderful comes out of your kitchen experiments!

Finally, you can toss boiled pasta with any wilted green for a light summer supper. I recommend kale, broccoli rabe, or even spinach. A squeeze of lemon juice and drizzle of olive oil finishes the dish with brightness and flavor without filling you up with all that sauce.

Basic Vegetable Stir Fry

Everyone likes a good stir fry. It's not necessarily always made with authentic ingredients, but the technique couldn't get any easier. It's the same principle as a saute, which I know you've tried a couple of times if you're still reading after realizing what this blog is all about. This works better in a wok -- but I don't have one at the moment, so I just use a large non-stick skillet. This is a vegetarian recipe, but you can add meat with the same technique. I'll offer some variations at the end.

Basic Stir Fry
Serves 4-6 (can be doubled or tripled as much as necessary)
Prep Time: 30 minutes (it takes a while to chop all the vegetables)
Cook Time: 15 minutes

• 4 carrots, peeled and julienned
• 1 onion, julienned
• 1 lb shiitake mushrooms, stems removed and caps julienned
• 2 portabello mushrooms, gills and stems removed, caps thinly sliced
• 2 cups snow peas
• 1/2 cup bean sprouts 
• 1 tbsp vegetable oil
• 1 tsp crushed red pepper flakes
• 1 clove garlic, minced
• 2 tbsp soy sauce

Prepare all of the vegetables first. Keep in separate plates or bowls. Pre-heat the wok or skillet over high heat and add the oil. Allow to shimmer, then add the carrots. Toss for 3 minutes. Add the mushrooms and onion. Toss another 5-8 minutes. Add the snow peas, garlic, pepper flakes, and soy sauce. Cook until heated through and the garlic is evenly distributed through the vegetables. Remove from heat and toss with the bean sprouts.

Variations

• Thinly sliced lean beef, such as sirloin or flank steak marinated in soy sauce and mirin for a few hours, add with the onion / mushrooms
• Slices or cubes of chicken thigh or breast meat that has been similarly marinated, or even fresh without a marinade, add before the carrots
• Peeled and de-veined shrimp, add after the mushrooms and onion and cook just a few minutes, depending on the size of the shrimp
• Thinly sliced lean pork, add before the carrots

Broccoli Gratin

If you're looking for an easy side dish for a dinner party, this gratin is for you. Once you've mastered the technique of a basic gratin, you can gratin anything -- broccoli, cauliflower, potatoes, eggplant, zucchini... the list goes on. It's even the same idea as my macaroni and cheese! Give it a try!

Broccoli Gratin
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes

• 3 heads broccoli, chopped into florets / small diced stems
• 2 cups cheddar cheese, grated
• 1 cup Swiss cheese, such as gruyere, grated
• 4 cups half and half
• 2 tsp garlic powder
• 1/2 stick butter (4 tbsp)
• 1/4 cup flour
• salt and pepper to taste

Pre-heat the oven to 425 degrees. Steam the broccoli with a vegetable steamer for about 10 minutes, until just softened but not mushy. Test after 5 minutes to be sure it's not cooking to quickly.
Warm the half and half in a saucepan over low heat.
Melt the butter in a saucepan over medium heat until just foaming. Add the flour and whisk until combined. Allow to cook for a minute or so. Do not burn.
Whisk in the half and half and allow to come to  a simmer. Whisk in the grated cheeses, garlic powder, salt and pepper. Stir until smooth.
Toss with the broccoli and pour into a baking dish.
Bake at 425 degrees for 10-15 minutes until browned on top and bubbling.

Coleslaw

I know it's heresy for a Southern cook to admit this, but I hate mayonnaise. I don't enjoy the flavor or mouth feel. It's not as though I can't appreciate what it contributes to recipes, but I always seek a viable alternative to mayonnaise whenever possible. When it comes to pasta and potato salad, I opt for vinaigrette over gloppy mayo every time. I love this version of mayonnaise-free coleslaw and I hope you will,  too. It keeps perfectly at room temperature for hours, so you don't have to worry about it spoiling on the picnic table.

Coleslaw
Serves 10
Prep Time: 20 minutes, plus overnight
Cook Time: None

• 1/2 large head of white (green) cabbage, shredded
• 1/2 large head red cabbage, shredded
• 1/2 large red onion, thinly sliced
• 2 cups shredded carrots
• 1/2 cup sliced almonds
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2/3 cup white wine vinegar

Toss all ingredients in a large bowl and allow to chill overnight.

Bananas Foster

This is an easy version of the classic New Orleans dessert. This is not something you want to make every day, as it is heavy on the butter and sugar, but certainly can impress when you set it on fire in front of your guests!

Bananas Foster
Serves 4
Prep Time: 5 min.
Cook Time: 20 min.

• 4 large, firm bananas (almost ripe, not green)
• 1/2 stick unsalted butter
• 1/2 cup water
• 1 cup brown sugar
• 1/4 cup whiskey or cognac
• pinch salt

Slice the bananas on a bias, around 2 inches thick. In a large, non-stick skillet, melt the butter over medium high heat.
Add the brown sugar, water, and pinch of salt. Allow to come to a bubble and thicken.
Add the bananas. Cook for 10-15 minutes.
Turn off the lights!
Off the heat, add the whiskey or cognac. Return to the heat and light with a large match and allow the alcohol to cook off.
Cook for a few more minutes and serve over cold vanilla ice cream.

Mango Salsa

A twist on a classic, this salsa will go over really well at parties. It's also great during casual barbecues and keeps well in the fridge for a week or so. Serve with chips as a dip or over chicken or pork as a delicious raw sauce.

Mango Salsa
Serves 12 as a dip
Prep Time: 20 min.
Cook Time: None 

• 1/2 cup diced red onion
• 2 cups chopped tomato
• 2 cups diced fresh mango
• 1/4 cup chopped parsley
• Cilantro is traditional, but I am one of those with the genetic cilantro aversion. Use what you like.
• 2 tbsp chopped fresh mint
• 1 jalapeno pepper, finely diced
• 2 tsp salt
• 1 tsp pepper
• 1/4 lemon juice
• 1/4 cup extra virgin olive oil

Combine all ingredients in a glass or other non-reactive bowl. Taste for seasonings and adjust to your taste. Allow to sit for a few hours before serving.

Potato Wedges

For some reason, I have accidentally omitted potatoes from my shopping lists lately. It's a shame, because I love to make herb roasted potatoes with meat or chicken. A couple of months ago, the local supermarket had some huge russet baking potatoes on sale, so I bought a couple of pounds. Baking potatoes are a little mealy for roasted potatoes, but great for potato wedges. Here's an easy recipe for wonderful baked potato wedges with a seasoning mix that helps them get delightfully crisp.

Potato Wedges
Serves 4
Prep Time: 5 minutes
Cook Time: 40 minutes 

• 2 large russet potatoes
• 1/4 cup vegetable oil
• 1 tsp cayenne pepper
• 1 tsp finely ground black pepper
• 1/2 tsp paprika
• 1 tsp thyme
• 1 tsp garlic powder
• 2 tsp kosher salt (plus more to taste)

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Cut the potatoes into wedges, about into eighths.
Toss the potatoes with the oil and spices until evenly coated.
Place in a single layer on the sheet pan, arranged neatly for easy turning.
Bake for 20 minutes. Turn each potato wedge over to brown the other side.
Bake for another 20 minutes, until brown and crisp. If the potatoes are resisting browning in your oven, as they do in mine occasionally, feel free to turn on the broiler for a few minutes. Watch them carefully!
Serve at cookouts, especially with burgers in lieu of french fries!

Ginger Dressing

This is one of those recipes I have to post by popular demand of my friends. It's based on a salad dressing they used to serve at a great sushi place in Charleston on King Street called Sushi Hiro. I confess I haven't eaten at Sushi Hiro in years, but this particular condiment from the early 2000's is certainly a keeper.
This makes about a pint and a half of dressing, so I'd say package it in old pasta sauce jars and it should keep up to a month in the fridge. It's wonderful on salad, but also a pretty good dip for crudites or topping for fish or grilled chicken.

Ginger Dressing
Yields 14 oz +/- of dressing
Prep Time: 10 minutes

• 1 cup peeled, chopped carrot
• 1/2 cup chopped fresh onion (about 1 chopped small onion)
• 1/4 cup peeled, chopped fresh ginger
• 1/4 cup soy sauce
• 1 tbsp siracha chili sauce
• 2 large cloves garlic, peeled and roughly chopped
• 2 tbsp ketchup
• 1/4 cup rice wine vinegar or white wine vinegar
• 1/2 cup vegetable oil
• salt and pepper to taste

Combine all ingredients except the oil in the bowl of a food processor or blender. While the mixture is being blended, drizzle in the oil until the dressing is smooth. Tiny bits of ginger and carrot will remain. This is the desired texture.
Taste for seasonings. Adjust according to your taste. I often find that, depending on the strength of the onion or sweetness of the carrots, you may want more vinegar or soy sauce).
Blend again and chill before serving.