This summer I have been consumed by the Outlander book series. It was on my reading list for quite some time, and as a last minute impulse, I downloaded book one on my Kindle before heading to the Eastern Sierras and Yosemite for two weeks.
JESUS H. ROOSEVELT CHRIST! I was not prepared for the abandonment of my heart and soul to these books and its characters. In all honesty, I'm a sucker for historical fiction series; First Man in Rome, Shogun, and almost anything by Philippa Gregory. But Outlander bends the rules beyond historical fiction with the combination of time travel, adventure and an epic romance. I mean, what's not to love?
Ten weeks and eight books later, I'm obsessed with all things Outlander from the new TV series (JESUS H. ROOSEVELT CHRIST!) to the author's Facebook page and an Outlander devoted blog, Outlander Kitchen where the author creates recipes inspired by descriptions or characters from the book. It's such a brilliant premise for a blog. I am inspired by the singularity of it and the delicious recipes!
Our Saturday dinners are now Outlander meals comprised of recipes from OK and capped with watching a new TV episode. It's a nice way to share my Outlander world with Doc & D For episode 2, we devoured shepherd's pie. Our episode 3 meal was this menu: whisky sours, oatcakes + jam and Scotch eggs.
Because I always need something green on my plate or it just doesn't seem like a proper meal, I tossed up my usual salad and dressing, and aptly renamed it "Claire's salad", to round out the meal. Claire's salad is simple, any fresh leaves and fruit I have on hand, some thinly sliced red onions mixed with a garlic, thyme and curry vinaigrette.
I wish I could share exact measurements for the dressing. Since we make it so frequently, we don't bother with measuring spoons and cups. We just eyeball measurements and let taste guide the quantities. If you're adventurous, I've listed approximations. Taste often and adjust the vinegar and curry to your liking.
Garlic, Thyme + Curry vinaigrette - or Claire's dressing
- 1/2 cup olive oil
- 3 tbsp. red wine vinegar
- a dash (just a dash!!) balsamic vinegar
- 1 tbsp (at least!) of freshly minced garlic
- 1 tbsp chopped fresh thyme - you can also use dried thyme, start with a teaspoon then add more if necessary
- 1 tsp. curry - as curries vary in heat, I suggest you start with a 1/2 tsp.
- salt + pepper to taste
My weekly OK meal will have to wait as we'll be at the Northern California Scottish Games. At least we'll get our fix of Highland food…or at least whisky!
Enjoy - F&N!