Golden Memories from The Silver Palate

I have a cookbook that is so well worn that the spine is split in several places. I can remember my mom's cookbooks looking the same way when I was younger, and wondering why in the world she didn't get rid of them. Little did I know. It's not just what's on the printed page. It's the memories that are a part of each recipe that make the book so special. The grease stains, the tomato paste, the notes written casually in the margins. They are all reminders of happy cooking days gone by.
I used one of my favorite golden oldies tonight (The Silver Palate), for a simple vinaigrette recipe. It was given to me as a gift in 1984, before I hardly knew how to cook, from my dear friend Laurel. I learned more than a few great lessons from Laurel - about cooking and about life. And every time I pull The Silver Palate off my bookshelf I think of her. I love those memories, which is one reason why I think I like to cook so much, even today. From the same, worn out cookbooks.

(The classic vinergrette recipe is provided below, but check out the pesto and quiche recipes, if you can. Still my favorite after all these years.)

Balsamic Vinaigrette
1 garlic clove, peeled and pressed
1 tablespoon Dijon-style mustard
3 tablespoons balsamic vinegar
salt and freshly ground pepper to taste
1 cup best-quality olive oil

Press garlic in a glass cruet. Whisk mustard and vinegar together in a bowl. Season with salt and pepper and add to cruet. Dribble oil into the vessel in a slow steady stream. Shake well. Taste and adjust seasoning as necessary. Let the dressing stand at room temperature until you need it. Refrigerate leftovers. This should be used within a week for best results.