March 4, 2011

Salt-Free Ranch Revealed

Ok. Now I know how my parents felt when my brother and I begged for a puppy. After weeks of being told “no” and that “just because” is a perfectly acceptable answer, they finally caved in. And Snickers, our cocker spaniel that eventually went blind and deaf but was a cuddle bug all the same, was eventually welcomed to the family. Arm, twisted. So after weeks of receiving wonderful emails from you all, requesting the ingredients for the secret low sodium ranch dressing – that I was going to save for the book – I just couldn’t resist any longer. […]

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January 25, 2010

Guess Who's Coming to Dinner, the Lunch Edition

Last week, I played caterer to a very special guest.  Apron tied on tight, prep bowls aplenty, and a glass of white wine to keep me cool under pressure, I served a three course meal that was light, bright, and of course, low in sodium.  While my companion’s identity will remain anonymous – sorry, I’m keeping this one to myself – I will share with you the secrets that made this mid-afternoon feast  an easy success. I went simple, choosing recipes that I could make the evening before, that required minimal attention, and that, well, honestly, had a lot of margin […]

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January 14, 2010

Holly Holly Hollandaise

Happy Semi-Hump Day (just two more afternoons to go until the weekend) and a special thank you to those readers who wrote in their votes for this morning’s post. The winner, of course, was the perfectly poached Eggs Benedict that Mom whipped up during Stanford’s bowl game on New Year’s Eve. The origin of this dish is still a mystery. Multiple people and places have been accredited for its creation, from a special order by a hungry (and demanding) patron at the Waldorf Hotel circa 1894, to a traditional French cuisine named œufs bénédictine, consisting of a toasted piece of […]

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January 13, 2010

Holy Anchovy

When my kidneys failed six years ago, and I began my low sodium diet, I assumed certain foods were permanently off the “safe food” list. Anchovies, sardines, and any other tiny fish packed in a tin can, I thought, were swimming in sodium, and while I cannot say that I ever consciously chose to eat them before my diet changed, I found myself wincing with culinary jealousy when I read about other cooks using this fishy flavor to enrich their dishes. Anchovy and herb pate, kale puttanesca, a chunky Mediterranean tapenade, a milky Cesar salad dressing, even bread – these […]

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