Thanks Tara. Welcome to the AH journey! I am working on more videos. Have you found our Facebook page yet? so much support there. facebook.com/groups/alwayshungrybook -- Chef Dawn
Chef Dawn, the wife and I had dinner last night at Chef Jean-Georges' The Inn at Pound Ridge, in Pound Ridge NY., and I tried the Kale salad with my main course. Quite interesting; lightly dropped in hot water for a few seconds. then bathed in a Parmesan pureed lemon dressing which I think incorporated a lighter oil than olive oil. Not sure what it was but it didn't overpower the rest of the dressing. Like a sauce, the dressing was really the signature piece for making this Kale salad very unique. I agree, it's all about the sauces and dressings!
Welcome to the AH community. So glad to have you here! If you need extra support, we have a fantastic Facebook Group facebook.com/groups/alwayshungrybook, and we have lots of coaching support options and classes you can find from our website www.drdavidludwig.com/ah-coaching-platform/ --Chef Dawn Ludwig
@@DavidLudwigMDPhD The Ranchero worked great although I could not find poblano peppers. I had a problem with the mayo..it wouldn't thicken up. I tried more whole milk, then whipping cream and they only helped to thicken it a bit. Then I tried adding 1/8 tsp guar gum and voilà, it worked. I can't do raw egg yolks as I am immunosuppressed. So I hope guar gum is okay.
@@Cathy.C. Here are a few tips for this recipe: 1) I find that soymilk works more consistently well in this recipe than whole milk (I think you need something with a bit more protein. That's why almondmilk doesn't work for this), and 2) it requires an immersion blender rather than a regular blender or a cake mixer. 3) Troubleshooting: If it doesn't thicken, add a couple of tablespoons of milk or soymilk to a new jar, then pour the unthickened stuff into the new milk while blending with an immersion blender. You can also add a bit more oil once it emuslifies (thickens). 4) A bit of guar gum will work, however, gums like guar gum can be linked to gastro-intestinal issues in some people. 5) I haven't tried it but just had an idea, you might try a bit of Greek Yogurt in place of the whole milk if you don't want to use soy milk. -- Chef Dawn
@@DavidLudwigMDPhD Chef Dawn thank you so much for a very helpful reply! Although I was using an immersion blender (KitchenAid) I'll try all your other suggestions and see how that works.
Yummy!!! Thank you Chef Dawn!! Can't wait to make these sauces!!
I just bought the book and am starting this journey. Please make more of these videos! 🙏🏼🙏🏼🙏🏼
Thanks Tara. Welcome to the AH journey! I am working on more videos. Have you found our Facebook page yet? so much support there. facebook.com/groups/alwayshungrybook
-- Chef Dawn
Chef Dawn, the wife and I had dinner last night at Chef Jean-Georges' The Inn at Pound Ridge, in Pound Ridge NY., and I tried the Kale salad with my main course. Quite interesting; lightly dropped in hot water for a few seconds. then bathed in a Parmesan pureed lemon dressing which I think incorporated a lighter oil than olive oil. Not sure what it was but it didn't overpower the rest of the dressing. Like a sauce, the dressing was really the signature piece for making this Kale salad very unique. I agree, it's all about the sauces and dressings!
Great video, I couldn't believe this diet would work but yes yes yes
I love the book
Wow all this sounds delicious! Can't wait to try them. I will have to get Dr. Ludwig's book too. It's so refreshing not having to count calories.
Thanku can't wait to start
I just bought the book. I'm ready to do this!
Welcome to the AH community. So glad to have you here! If you need extra support, we have a fantastic Facebook Group facebook.com/groups/alwayshungrybook, and we have lots of coaching support options and classes you can find from our website www.drdavidludwig.com/ah-coaching-platform/ --Chef Dawn Ludwig
These all look really good! Going to make them all! Already belong to the great FB group, got my book last night and can't wait to start AH next week.
So glad you enjoyed the video! Let us know how your recipes turn out! -- Chef Dawn
@@DavidLudwigMDPhD The Ranchero worked great although I could not find poblano peppers. I had a problem with the mayo..it wouldn't thicken up. I tried more whole milk, then whipping cream and they only helped to thicken it a bit. Then I tried adding 1/8 tsp guar gum and voilà, it worked. I can't do raw egg yolks as I am immunosuppressed. So I hope guar gum is okay.
@@Cathy.C. Here are a few tips for this recipe:
1) I find that soymilk works more consistently well in this recipe than whole milk (I think you need something with a bit more protein. That's why almondmilk doesn't work for this), and
2) it requires an immersion blender rather than a regular blender or a cake mixer.
3) Troubleshooting: If it doesn't thicken, add a couple of tablespoons of milk or soymilk to a new jar, then pour the unthickened stuff into the new milk while blending with an immersion blender. You can also add a bit more oil once it emuslifies (thickens).
4) A bit of guar gum will work, however, gums like guar gum can be linked to gastro-intestinal issues in some people.
5) I haven't tried it but just had an idea, you might try a bit of Greek Yogurt in place of the whole milk if you don't want to use soy milk.
-- Chef Dawn
@@DavidLudwigMDPhD Chef Dawn thank you so much for a very helpful reply! Although I was using an immersion blender (KitchenAid) I'll try all your other suggestions and see how that works.
Great video, love ur recipes
Thanks!!
Where can I find the jars? Love the recipe ideas!
I just use wide-mouth canning jars available at most grocery stores or general merchandise stores.
What immersion blender is it that you are using. I have a Breville that I love, but it won't fit in the wide-mouth (3" diameter) jars. :(
Wow, what a cool page! Thanks for bringing the Ludwig's to my attention, @jan_ellison_buszucki!