Broadcast date: 7/25/2009 Champagne Vinaigrette and a Flank Steak with Quattro Copas, Pineapple, Jalapeno, and Agave glaze from the chefs at Google.

COOKING: Bring 1-inch water to a boil in a medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp tender. Drain; set aside. Meanwhile, combine vinaigrette ingredients in a ...

Toss tomatoes with EVOO, garlic, rosemary, salt, and pepper. Roast on baking pan at 450° F for 10–12 minutes until blistered.

Champagne Vinaigrette Makes about 1 cup This tart dressing is served at 1789 in Georgetown with a salad of mixed baby greens. Refrigerate in an airtight container for up to 2 weeks.

Add champagne vinegar, lemon juice, and honey to a jar with a tight-fitting lid. Mix all well with a spoon to combine. Add Dijon mustard and garlic. Mix well to combine.

Ingredients 16 ounces extra virgin olive oil 1 medium carrot peeled, thinly sliced 1 small white onion peeled, small dice 1 rib celery small diced 4 ounces champagne vinegar Directions In a small ...

However we may feel about seemingly made-up “food holidays,” I have to admit, declaring Dec. 31 National Champagne Day does seem rather appropriate, though I wish they had named it National ...

CLEVELAND, Ohio (WJW) –SOL restaurant, located in downtown Willoughby, has many fresh new dishes on the summer menu, including this Arugula Melon Salad with Mimosa Vinaigrette. The salad can be ...