Classic French Dijon Vinaigrette Salad Dressing
This post continues my series re-creating Julia Child’s first meal in France. I previously featured her first course (oysters on the half shell) and second course (sole meunière). Her third course was salade verte (green salad) with a lightly acidic vinaigrette dressing, served alongside baguette slices. I re-created the delicious, tangy dressing by making a classic French Dijon vinaigrette and poured it over a fresh salad with kumquat slices.
Every year I like to look and see which blog posts on Flavorful Journeys were most popular with readers. It’s a fun way to reflect and reminisce on my culinary adventures and travel experiences. Without further ado, here are Flavorful Journeys top 10 posts of 2015!
1. Sashimi Seaweed Cucumber Salad
This sashimi seaweed cucumber salad is one of my weeknight favorites. Since everything is served raw, preparation is a breeze. The fresh fish, roe, and seaweed transport you to the sea, while the citrusy ponzu enlivens the salad by adding acidity to the dish.
Female Jedi Cosplayer at Dragon Con 2015 with Lightsabers
Every Labor Day weekend, Atlanta hosts Dragon Con—one of the largest fantasy and science fiction conventions drawing over 60,000 attendees. One of the coolest things about Dragon Con are the cosplayers, people who dress up in costumes and represent characters, often inspired from tv shows, movies, video games, manga, comic books, or their own imagination.
Some of the most spectacular and elaborate costumes can be seen at the Dragon Con Masquerade Costume Contest. There’s a children division, as well as an adult competition, and a master’s category (for contestants who have previously won “Best in Show”). The costumes featured often take months to make and show true craftsmanship, dedication, and passion. In addition, to the awe-inspiring costumes, the contestants are also judged for their performance on stage. This is a fun show and a true highlight of Dragon Con!
Alinea’s nondescript exterior–it’s the gray building in the middle.
Alinea has been on my radar for a while now. I first heard about it in 2012 when one of my favorite food bloggers wrote about her experience. In 2013, Bon Appétit named Alinea the fourth best restaurant in America (see The 20 Most Important Restaurants in America). It’s also one of only two restaurants in Chicago with three Michelin stars, and it has been recognized as one of the world’s 50 best restaurants since 2007.
Ribeye Steak with Red Wine Sauce, Truffle Mac and Cheese, Salad, and Red Wine
It’s not very often that a wine–or any alcoholic beverage for that matter–inspires what I cook. Normally, I choose a meal first, then think about the beverage pairing. But when Corey and I received a nice bottle of Cabernet Sauvignon last summer, I made an exception.
Corey and I have very different wine preferences: I prefer light, refreshing German Rieslings with floral and sweet notes, while Corey prefers robust reds. When Corey mentioned this predicament to a colleague at his future firm this summer, she kindly sent him a bottle of Orin Swift Cellars Palermo Cabernet Sauvignon 2012–a wine that we both adored.