Salad Bar

When you hear the worlds "Tossed Salad"... what is the first thing that comes to mind?  Lettuce, tomatoes, hard croutons and ranch dressing?  We seem to get in BIG ruts when it comes to salads.  When ever we have a family meal, I am always asked to bring a tossed salad and I love to get creative.  I will throw in anything... veggies, fruits, nuts, cheeses, breads... OH, that just gave me the idea to dedicate one month to salads.  Watch for that in late spring/early summer!

Back to the holidays!  A fresh salad is always a simple addition to any meal, but here are two wonderful recipes that will had holiday color to your meal!  The first one takes a little longer, only in that you have to roast the beets ahead of time.  It is still a VERY simple and easy recipe.

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

(My apologies for the quality of the pictures.  I should have used better background colors to bring out the beautiful colors of the salads.)

Roasted Beet, Mango-Ginger Stilton and Spinach Salad

(Chef Claudia Krevat)

4 Medium Beets ~ Washed, Leave Root attached, Trim Greens to 1"

4 Tbsp Spanish EVOO

4 Cups Baby Spinach

1 English Cucumber ~ Diced

5.29oz Wheel Mango and Ginger White Stilton Cheese ~ Crumbled

1Tbsp Miscuglio Italian Dried Herb Blend ~ ground with mortar and pestle

1/2 Cup Sicilian Lemon Olive Oil

1/4 Cup Cucumber Vinegar

Sel Gris and Fresh Ground Pepper ~ to taste 

1. Pre-heat Oven to 400 Degrees

2. Rub Beets with Spanish EVOO.  Wrap with parchment lined foil, place on baking sheet and bake 45 minutes to 1 hour until tender.

3. Cool in foil pack, cut off the root and greens (throw root and greens away).  The peels should slip off fairly easily with your fingers.

4.  Dice Beets.

5.  Whisk together the Miscuglio Italian Dried Herb Blend, Sicilian Lemon Olive Oil, Cucumber Vinegar, Sel Gris and Fresh Ground Pepper

6. Toss Dressing into Spinach and top with Beets and Cheese.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~

Spinach and Strawberry Salad

(Chef Claudia Krevat)

4 Cups Baby Spinach

1 English Cucumber ~ Diced

1/3 Cup Pecans

1 Pint Strawberries ~ Hulled and Quartered

1/4 Cup Blood Orange Olive Oil

2 Tbsp Vanilla Pomegranate Vinegar

1 tsp Raspberry Honey Creme

1 tsp Vanilla Bean Sea Salt

1. Whisk together the Blood Orange Olive Oil, Vanilla Pomegranate Vinegar, Raspberry Honey Creme and Vanilla Bean Sea Salt

2. Toss all ingredients left with dressing

Add some summer freshness to your Christmas or New Year table!

Be"SIDE" myself!

Deciding on a Side Dishes are often the hardest part of the menu!  Trying to come up with something a little different... and at this time of the year... FAST and EASY!

This colorful recipe is one of the fastest and easiest side dishes I have ever come across!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Roasted Baby Bell Peppers

(Chef Kalen Quin)

1 Bag* Mixed Baby Bell Peppers

Tuscan Herb EVOO

Arrabbiata Sea Salt and Spice Blend

1. Pre-heat Oven to 400 Degrees

2. Rinse & Drain Peppers

3. Toss with Tuscan Herb EVOO and Sea Salt and Spice Blend

4. Place on a parchment lined baking sheet and roast for about 10 - 15 minutes until they are fragrant and tender.  I like them slightly blackened, but you can shake pan after about 5 minutes if you don't want them to blacken on the bottom.

*These peppers come in multiple sized packages.  I have seen them at the warehouse clubs in 2-3 gallon-size bags and in the grocery stores in gallon-sized bags and also in quart-sized "clam-shells".

Be creative with the flavors of Oil and Salt!


These little, roasted peppers would also make a GREAT appetizer with a creamy dip made of 1/2 Cup each of Sour Cream and Mayo and 1 Tbsp of Parmesan Asiago Dipper!


Now... wasn't that EASY!

What's for Dessert?

Holiday dinner parties!  We love to host them, but it is just one more stress to add to the growing list of things to get done!

Why not make it simple!  Make the Puttanesca from the last blog post, add a nice tossed green salad and make Mousse for dessert!  REALLY!

http://www.adrizzleofoilapinchofsalt.com/2011/12/what-day.html

This Mousse recipe took me 15 minutes from the time I started taking out ingredients to the time I put the last dish in the dishwasher! Fast, Easy, Delicious and Festive!

(Note:  As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Vanilla Almond Chocolate Mousse

(Chef Biz Zimney)

1 Pkg (1 tsp) Gelatin Powder (ie: Knox Gelatin)

3 Tbsp Water

1/4 Cup Sugar

1/2 Cup Chocolat Vitale Chocolate Nibs

1 Cup Heavy Cream

1 Tbsp Vanilla Almond Simple Syrup

1. In a glass measuring cup or small bowl, sprinkle the gelatin on the water and let stand for about a minute to soften.

2. Place gelatin and water in microwave for 30 seconds, then whisk until gelatin is completely dissolved and liquid is clear.

3. Stir 1/4 Cup of the Chocolat Vitale Chocolate Nibs into the gelatin mixture and set aside to cool slightly.

4. Stir together the Sugar and remaining 1/4 Cup Chocolat Vitale Chocolate Nibs in a mixing bowl.  Add Cream and whip until stiff.

5. Gradually whip in the gelatin mixure.

6. Spoon into serving dishes.  Top with whipped cream and garnish with Chocolat Vitale Chocolate Nibs and/or Espresso Sea Salt.

This recipe makes about 2 Cups of Mousse.  It can be made just before serving or made a day ahead of time.

I have a iSi Easy Whip for making whipped cream.  It uses N2O cartridges and works like canned whipped creams.  I love it because I can add flavored syrups to the cream and it will keep in the refrigerator for days.  I used about 2 Tbsp of the Vanilla Almond Simple Syrup in 1 Cup of whipping cream to make the whipped cream for my mousse, to compliment the flavor of the mousse.  http://www.isi-store.com/

You can get quite creative with this recipe!  Try using one of the other flavors of Simple Syrups... Mint or Lime perhaps!  If using mint, sprinkle the whipped cream with crushed candy canes or garnish with a sprig of fresh mint!  If using lime, sprinkle with a bit of Lime Sea Salt and garnish with a lime twist.  Try adding a couple of tablespoons of instant coffee to the cream before whipping it.  Or... simply top it with fresh berries!
The possibilities are ENDLESS!

Whatever version you try... just DON'T skip the dessert!

What a Day!

Whew!  It is definitely the Christmas season!  All the hustle and bustle of shopping, baking, decorating and still trying to keep up with everyday life!  I have a feeling that the "Take-Out" food business does VERY well this time of the year!  I have to admit, that I too have done my share in helping to keep the restaurants in business!  BUT... my goal is to cook health, nutritious meals at home during the holidays.  Here is one of my all time favorites.  I ALWAYS keep the ingredients on hand, so that if I have had a crazy, busy day, I can whip this one up in the time that it takes to cook the pasta!  It is also a family favorite, so I know that everyone will be happy with dinner!

Pasta Puttanesca

(Chef Brie Thompson)

1/2 lb Trotolloni Pasta (or Farfalloni; Zucchetta; etc) (Cooked to al Dente)

1 Tbsp Sel Gris (Celtic Gray Sea Salt)

2 - 4 Tbsp Caramelized Garlic EVOO

2 Tbsp Finely Minced Anchovy Fillets (about 8 fillets) or Anchovy Paste

2  28oz Cans Diced Tomatoes (Drained, but RESERVE the juice)

1 Cup Moroccan Green Olives  or Kalamata Olives (Pitted and Halved)

2 Tbsp Tomato Paste

2 Tbsp Moroccan Capers

2 Tbsp Miscuglio Italian Dried Herb Blend

Frantoia EVOO  (to Finish)

1/4 Cup Fresh Parsley (Finely Chopped)

Grated Pecorino Romano (or Parmesan) 

1. Start Water Boiling, add Sel Gris (to keep water boiling), add pasta and cook approx 15 minutes until al Dente.  Drain.

2.  Meanwhile, in a large pot, cover the bottom with Caramelized Garlic EVOO and heat over medium heat.

3. Add Anchovies, Tomatoes, Moroccan Green Olives, Tomato Paste, Moroccan Capers, and Miscuglio Italian Dried Herb Blend.  Simmer until slightly thickened and reduced.  If it starts to dry out too much, add some of the reserved tomato juice.

4.  Toss in the cooked and drained Pasta.

5.  Drizzle with Frantoia EVOO, to Finish.  Sprinkle with Parsley and Cheese.  ENJOY!

All of the above ingredients can easily be kept in your pantry or refrigerator for long term storage, with the exception of the fresh parsley.  I always have dried parsley on hand... just in case!  If you do use dried parsley, add it early with the rest of the ingredients.  Dried herbs take longer to rehydrate and release their flavors.  Fresh herbs will release flavors right away, so always add them toward the end of cooking!

(I used Farfalloni Pasta in the picture.)

Stay tuned for more quick and easy meals and side dishes!