Tag Archives: Gluten-Free

Ponderosa Lemon Granite (Pink Snow)

Ponderosa Lemon Granite (Pink Snow)
Serves 6
First propagated under the name “American Wonder Lemon”. The Ponderosa Lemon resembles a common lemon except that they are much, much larger. They are grown primarily for their curious size and shape, but also make excellent juice and are great for cooking. The fruits are very juicy and have many seeds. The tree is small, (about 10 feet) and fairly thorny. It is thought to be a natural cross between another type of citrus and a lemon, possibly Citron. The flavor is excellent and fruits can reach the unbelievable size of a football.
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Ingredients
  1. 1 cup Ponderosa Lemon Juice
  2. 2 cups Water
  3. 1 Egg, Extra Large (in shell)
  4. As Required Granulated Sugar
  5. 1 Tbsp. Grenadine Syrup
  6. 1 Tbsp. Mint, fresh, minced
Instructions
  1. Place lemon juice, ROOM TEMPERATURE water and grenadine in a deep bowl.
  2. Have 1 fresh egg (in the shell) at the ready. It will be used as a flotation device to test the density of the lemon and water solution as you add the sugar to it (there is an air pocket inside each fresh egg).
  3. Slowly whisk in the granulated sugar into water sugar mixture. After 1 cup of sugar, carefully place the egg into the solution (still within the shell). If the egg sinks, remove the egg and keep adding more sugar until the egg floats and until the exposed shell of the egg is the size of a U.S. Quarter.
  4. Add minced mint and place the solution in a shallow pan in your freezer.
  5. After 30 minutes, check the solution and scrape with a fork to create a slush. Repeat every 30 minutes until the mixture is a light pink, snow like, frozen “Pink Snow”.
  6. Serve frozen.
Nino Salvaggio https://www.ninosalvaggio.com/

Pole Bean Salad with Mushrooms

Pole Bean Salad with Mushrooms
Serves 4
Pole Beans are not a specific variety of bean but rather a distinction of growth characteristic in which the bean plant itself grows vertically on trellises or poles rather than in a bush like form. Many different bean varieties can actually be grown as either “Pole Beans” or Bush Beans including many types of snap beans, lima beans and runner type “string beans”. Beans contain fiber and a lot of protein, including the essential amino acid lysine. (Most grains lack lysine; combine them with beans, however, and they form a complete protein.) Pole Beans also provide folacin (folic acid) and some minerals. All together, beans are a healthful vegetable, and they taste delicious.
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Ingredients
  1. 2 cups Green Pole Beans, cut 2"
  2. 2 Roma Tomatoes, sliced 1/4"
  3. 1/2 Red Onion, cut in thin slivers
  4. 2 cups White Mushrooms, sliced 1/4"
  5. 1/4 cup Extra Virgin Olive Oil
  6. 2 Tbsp. White Vinegar
  7. 1 tsp. Dijon Mustard
  8. 3 cloves Garlic, crushed
  9. 1 Tbsp. Tarragon, fresh, chopped
  10. To Taste Salt & Pepper
Instructions
  1. Blanch beans in boiling salted water for 5 minutes.
  2. Rinse in cold water to stop cooking and preserve color. Drain, chill and place in a bowl with tomatoes, onion and mushrooms.
  3. In a small bowl, place mustard, garlic and tarragon. With a whip, whisk in olive oil and vinegar in a slow drizzle to create an emulsion.
  4. Season dressing with salt and pepper to taste.
  5. Pour dressing over salad, toss and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Sweet Potato & Ham Hash Browns

Sweet Potato & Ham Hash Browns
Serves 8
Not a "hashed brown" in the usual sense, sweet potatoes & ham offer a unique twist on an old favorite. If you wish, adding more ham, or even bacon can make this side dish an entree to enjoy!
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Ingredients
  1. 2 lbs. Sweet Potatoes
  2. ¼ cup Vegetable Oil
  3. 1 cup Sweet Onion, Chopped
  4. 1 Tbsp. Fresh Garlic, Chopped
  5. 1 cup Smoked Honey Ham, Julienned
  6. 2 Tbsp. Chives, Chopped
  7. To Taste Salt & Pepper
Instructions
  1. Rub whole sweet potatoes (with skin on) with 2 TBSP of the oil and then roast in a 375 F oven until tender. Cool, remove skins and dice into ½” cubes. Set aside.
  2. In a large skillet, sauté the onions and garlic on medium heat in the remaining oil until softened.
  3. Turn the heat to medium high and add the sweet potatoes and ham. Allow the mixture to rest, unstirred for 2 minutes at a time to promote browning, then gently fold over and repeat until the potato mixture has some color. Avoid stirring to keep potato pieces intact.
  4. Just before serving, season with chives, salt and pepper.
Nino Salvaggio https://www.ninosalvaggio.com/

Sauteed Fresh Pumpkin with Bacon & Onions

Sauteed Fresh Pumpkin with Bacon & Onions
Preparing fresh pumpkin as a vegetable side dish is a familiar but unique and welcome choice. With the added ingredients of maple bacon & green onions it's a sure bet they'll want seconds.
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Ingredients
  1. 4 cups Pumpkin, Raw, Cut Julienne
  2. ¼ lb. Maple Bacon, Raw, Cut in ¼ inch pieces
  3. ½ Red Onion, Medium Size, Cut in Thin Slivers
  4. ¼ cup Green Onion, Cut in ¼ inch bias cuts
  5. ¼ tsp. Cracked Black Pepper
  6. to taste Kosher or Sea Salt
Instructions
  1. In a sauté or fry pan, sauté bacon pieces until nearly crisp.
  2. Add red and green onion and sauté one minute.
  3. Add pumpkin and sauté 2 to 3 minutes longer or until pumpkin is tender.
  4. Season to taste with salt and pepper.
Notes
  1. Yield: approximately 4 cups
Nino Salvaggio https://www.ninosalvaggio.com/

Maple Roasted Baby Fingerling Potatoes with Bacon, Green Onions & Fresh Thyme

Maple Roasted Baby Fingerling Potatoes with Bacon, Green Onions & Fresh Thyme
Serves 4
One of my go-to potato side dishes, I love the taste of maple, bacon & potatoes. Feel free to substitute red skin potatoes if you wish.
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Ingredients
  1. 1 Lb. Fingerling Potatoes
  2. 6 Strips Bacon, cut in ¼” pieces across the width
  3. ¼ Cup Green Onions, Cut ¼” on the Bias
  4. 1 tsp. Fresh Thyme Leaves, Chopped
  5. 2 Tbsp. Pure Maple Syrup
  6. To Taste Salt & Fresh Cracked Black Pepper
Instructions
  1. Roast fingerling potatoes in a 400 F approximately 20 minutes or until softened to the touch. Remove from the oven and set aside.
  2. In a large sauté pan, cook bacon until crisp then remove all but 2 TBSP of bacon grease leaving the bacon pieces in the pan.
  3. Add potatoes and maple syrup and sauté 5 minutes.
  4. Add remaining ingredients and sauté 3 minutes to cook green onions and thyme.
  5. Season to taste and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Go Blue Potato Salad

Go Blue Potato Salad
Serves 4
Purple (blue fleshed) potatoes, partnered with the maize color of Yukon Gold Potatoes and prepared mustard makes this colorful potato salad a MUST for University of Michigan tailgaters!
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Ingredients
  1. ½ lb. Blue Potatoes
  2. ½ lb. Yukon Gold Potatoes
  3. ¼ cup Celery, Chopped
  4. ½ cup Sweet Onion, Chopped
  5. ½ cup Mayonnaise
  6. 3 Tbsp. Prepared Mustard
  7. To Taste Salt & Pepper
Instructions
  1. Cook potatoes whole until done, chill, then cut in halves or quarters depending on size. (Pieces should be approximately ½” to ¾” in size.
  2. Combine all ingredients and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Classic Gremolata

Classic Gremolata
Pronounced [greh-moh-LAH-tah], gremolata is not actually a dish but rather a topping, generally made from three ingredients: fresh parsley, lemon peel and fresh garlic. Its claim to fame is that it’s the last and finishing touch to the braised veal shank dish known as Osso Buco. However, it is also used in many other dishes, and chefs are now liberating the classic version’s recipe to introduce many other unique ingredients while still keeping its name.
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Ingredients
  1. 2 Tbsp. Italian (Flat Leaf) Parsley, Minced
  2. 1 Tbsp. Lemon Zest, Freshly Grated
  3. 2 Medium Fresh Garlic Cloves, Minced
Instructions
  1. Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
Notes
  1. Makes about a 1/4 cup.
Other Versions
  1. While the classic version is, without a doubt, tried and true, chefs and gourmet cooks have broadened the appeal of gremolata by experimenting (with much success) with other herbs and seasonings, such as
  2. • Substituting completely chopped shallots for the garlic
  3. • Substituting basil, oregano, tarragon, marjoram, cilantro or even mint for the parsley
  4. • Substituting another citrus, such as lime, orange or grapefruit, for the lemon
  5. So, if you wanted to go crazy, you could make
  6. • Minted Orange Shallot Gremolata
  7. • Cilantro Lime Garlic Gremolata (or even substitute chives)
Nino Salvaggio https://www.ninosalvaggio.com/

Chocolate Ice Cubes

Chocolate Ice Cubes
These cubes are GREAT with Kahlua or Irish Crème. Another variation is to let the mixture cool a bit then add a teaspoon of crushed candy cane to each ice cube cavity before pouring the chocolate mixture into them.
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Ingredients
  1. 1 cup Milk
  2. 1 Tbsp. Dark Cocoa
  3. 1 Tbsp. Granulated Sugar
  4. ¾ cup Semi-Sweet Chocolate Chips
Instructions
  1. Mix together the milk, cocoa and sugar and bring to a scald in a microwave oven.
  2. Remove the hot milk mixture from the oven and add chocolate chips, stirring until they are completely dissolved.
  3. Pour into ice cube trays.
Nino Salvaggio https://www.ninosalvaggio.com/

Strawberry Yogurt Ice Cubes

Strawberry Yogurt Ice Cubes
Substitute these cubes in place of regular water ice cubes for a more flavorful smoothie. As an additional option, you can add the puree of one ripe banana.
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Ingredients
  1. 1 cup Vanilla Yogurt
  2. 1 cup Strawberry Puree
  3. 1 Tbsp. Honey or Granulated Sugar (Optional)
Instructions
  1. Mix all ingredients together and freeze in ice cube trays.
Nino Salvaggio https://www.ninosalvaggio.com/

Very Cherry Ice Cubes

Very Cherry Ice Cubes
These decorative ice cubes are a festive addition to any drink, but they’re especially beautiful in beverages that are clear enough to show off the embedded cherries.
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Ingredients
  1. 1 cup Hot Water
  2. ¼ cup Tart Cherry Juice Concentrate
  3. ¼ cup Granulated Sugar
  4. 1 dozen Sweet Cherries, with Stems
Instructions
  1. Stir together water, cherry juice concentrate and sugar until thoroughly dissolved.
  2. Place a single cherry in each ice cube compartment (stem up) and pour in cherry mixture to cover then freeze.
Nino Salvaggio https://www.ninosalvaggio.com/