How do I love cookbooks? Let me count the ways… One of my favorite things is the glossy photography, the luscious, shiny, melty, colorful images of food that look better than anything I’ll ever make. I’ve only bought one cookbook because of its photographs (The Nantucket Table — a mistake) but I do often cook recipes because of the photos. Which is how I came to make Deceptively Delicious’s ranch dressing.
Author Seinfeld says she often sets out a plate of raw veggies and dip before supper to stave off the hunger pangs of her children, a trick I thought I could employ with CK. Her recipe for ranch dressing sounded great — a puree of white beans, lowfat buttermilk, lowfat sour cream and garlic, flecked with parsley and parmesan cheese. More importantly, in the photo it looks delicious, thick and savory, perfect for dipping. (I wish I could show it to you, but I can’t find it online.) But after three seconds of blending the ingredients in my mini-prep food processor, I knew something was wrong. This is a salad dressing, folks, good for drizzling over lettuce. Actually, it would make a quite nice tangy, cold soup. But dip, it is not.