Another recipe from my brother. I like how he just whips things up because he knows the basic idea of what should happen. He and I and my daughter and a friend were at our cabin in Delta Junction when he decided to make chocolate souffle. Please understand that at the cabin, the water comes off the roof into a cistern and is then piped into the house . . . when it works. Sometimes we just bring water from home in jugs because it’s easier. Electricity at the cabin (to run the water pump and a kitchen light) is provided by a couple small solar panels hooked to a couple car batteries. Other lighting is from kerosene lamps. The gas range is fueled by propane, a small tank like for a barbecue. The bathroom is a walk to the outhouse. Grey water for washing is thrown over the side of the deck. And he’s going to make a chocolate souffle. First, there wasn’t any chocolate powder or chocolate chips to be found among all the food left behind through several years. He handed a Ziploc of old M&Ms to the girls and told them to start pounding them with a hammer. He whipped up eggs and whatever else goes into a chocolate souffle, mixed it with the crushed M&Ms and we had the most delicious chocolate souffle I’ve ever eaten. That’s how my brother rolls. Anyway, this is his very tasty recipe for Caesar Salad.

  • Ingredients
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 egg
  • Juice from 1/2 lemon
  • 1/4 cup olive oil
  • 1/2 tsp. balsamic vinegar
  • 2-3 Tbsp. grated Parmesan, plus more to sprinkle at the end
  • 1 head Romaine lettuce
  • Croutons

In a very large wooden bowl, mash the garlic with a fork. Add anchovy fillets and mash into a paste with the garlic. Stir in the raw egg and the lemon juice. Mix thoroughly. Stir in olive oil and vinegar. Stir in Parmesan. Toss the Romaine into the mixture so it’s well coated with the dressing. Sprinkle Parmesan over all. Sprinkle with croutons. Serve.

Notes: This serves 4-6 depending upon how large a head of Romaine is used. If you’re concerned about using a raw egg, you can coddle it, but that’s a different subject. I use raw. This salad doesn’t save, so you really need to eat it when made. It’s really easy to make!