Tuesday, May 3, 2011
Cooking Tips from NYC Chef!
1:37 PM | 
Posted by
STAR Fine Foods |
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We found this great cooking tip in an article by By Erica Marcus
McClatchy-Tribune Information Services
Peter Spyropoulos, Limani, Roslyn NY: The executive chef of the luxe Greek Limani considers salads his specialty.
“A good salad starts with quality products,” he said. “I use romaine hearts, good ripe tomatoes, English cucumbers.”
Once he’s assembled his ingredients, he wants their flavors to shine.
“People tend to mess things up with too much stuff in the dressing,” he said. “Keep the dressing simple.”
Spyropoulos doesn’t even make his dressings in advance because “whatever you put into it, the vinegar will change the flavor of.”
Just before he serves the salad, he combines in a bowl red wine vinegar, salt and pepper, a crushed garlic clove and some chopped fresh parsley or oregano. Then he whisks in extra-virgin olive oil (the ratio of vinegar to oil is 1 to 3), and that’s the dressing.
We found this great cooking tip in an article by By Erica Marcus
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| Picture form http://www.limaniny.com/ |
Peter Spyropoulos, Limani, Roslyn NY: The executive chef of the luxe Greek Limani considers salads his specialty.
“A good salad starts with quality products,” he said. “I use romaine hearts, good ripe tomatoes, English cucumbers.”
Once he’s assembled his ingredients, he wants their flavors to shine.
“People tend to mess things up with too much stuff in the dressing,” he said. “Keep the dressing simple.”
Spyropoulos doesn’t even make his dressings in advance because “whatever you put into it, the vinegar will change the flavor of.”
Just before he serves the salad, he combines in a bowl red wine vinegar, salt and pepper, a crushed garlic clove and some chopped fresh parsley or oregano. Then he whisks in extra-virgin olive oil (the ratio of vinegar to oil is 1 to 3), and that’s the dressing.
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