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.

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 ...

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.

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 ...