a new dressing this week

i made a new salad dressing this week, it is maple mustard sage. i started with about three tbsp of grainy dijon mustard and added about 1 1/2 cups of cider vinegar, 2 tsp minced garlic, 1 tbsp dried rubbed sage leaves and then slowly added about 3 cups of canola oil and finished by adding about 1/2 cup of maple syrup. the feedback from the campers who dared to try it is very positive. i quite like it. i also made a cucumber salad using cider vinegar and maple syrup, very tasty indeed. so fresh and tangy sweet.
i used puff pasrty for the quiche on monday as my supplier seems to have run out of phylo dough. not to worry the puff pastry worked quite well. so well i will use it this coming week for the onion tart the pot roast and panang chicken were the most interesting dinners last week. the potroast went into a very slow oven with lots of onion, celery, carrots, garlic, pasilla chilis, chipotle morita chilis and fresh thyme,oregano and rosemary. all this was covered with v8 juice and slowcooked for 4 hours. oh so good and so tender. one fellow let me know at least three times how much he enjoyed that pot roast. the panang chicken began with the chicken pieces being smothered in the panang chili paste (bought in chinatown) for a few hours before being cooked. while the chicken cooked i sauteed onion, celery and sweet peppers, then added more chili paste and then coconut milk. simmer for a bit, add the chicken and fresh basil and mint leaves. serve with jasmine rice, splendid.
as for baking the chili brownies were sooo tasty. i used chipotle powder in the old reliable texas brownie recipe. i also added cinnamon to the mix. these brownies are more cakey than fudgy so i went ahead and pored chocolate icing over them as soon as they were out of the oven. well worth the calories for sure.
i have way too many avocados so served up some guacamole with enchiladas on wednesday. i made red and black bean filling for the tortillas. enchiladas are very popular with the campers.