Tag Archives: low fat

Porcini Mushroom Cous Cous

Porcini Mushroom Cous Cous
Serves 4
Highly prized, Porcini mushrooms (or Cepes in France) are commercially sold fresh in autumn in central and southern Europe but are also dried and distributed worldwide. First described and classified in 1782 by the French botanist Pierre Bulliard, the Porcini (meaning ‘piglets’ in Italian as the young fruiting bodies resemble little piglets) are eaten and enjoyed raw, sauteed with butter, ground into pasta, in risotto, in soups, and in many other dishes. They are also featured in many cuisines, including Provencal, and Viennese & Thai. Porcini mushrooms have a chewy texture and a strong nutty-woodsy, sweet, and meaty taste. The sliced mushrooms are a rich brown color with hints of yellow. The dried Porcini mushroom’s flavors are actually enhanced when the mushrooms are dried in much the same way as sun dried tomato’s flavors are.
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Ingredients
  1. 2 Tbsp. Butter
  2. 1/3 cup Sweet Onion, minced
  3. 2 tsp. Garlic, fresh, minced
  4. 1 stalk Green Onion, chopped
  5. 1/2 pkg. Dried Porcini Mushrooms
  6. 2 cups Chicken Broth
  7. 1 pkg. Near East Brand Cous Cous (Original)
  8. To Taste Salt & Pepper
Instructions
  1. Soak Dried Porcini Mushrooms in warmed chicken stock for 1 hour. Drain and reserve stock and chop the resulting Porcini mushrooms.
  2. In a saucepan with a tight fitting lid, sauté both onions and garlic until softened but not browned.
  3. Add chopped mushrooms and sauté one minute longer.
  4. Add reserved chicken/mushroom broth and bring to a simmer.
  5. Add cous cous, immediately cover and remove from the heat. Allow to stand (covered) for 5 minutes.
  6. Remove cover, lightly fluff with a fork, season with salt and pepper to taste and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

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/

Sparty Chicken Dog

Sparty Chicken Dog
A healthy version of a "Hot Dog", my Sparty Dogs can use either ground chicken or turkey. Choose a spinach lavosh or any Flatbread "wrap" for a sandwich you're sure to enjoy.
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Ingredients
  1. 1 ½ lbs. Ground Chicken
  2. To Taste Salt & Pepper
  3. 2 Tbsp. Olive Oil
  4. 1 – 10 oz. Bag Baby Spinach Leaves
  5. ½ cup Sweet Onion, Chopped
  6. 1 Medium Poblano Pepper, Chopped Fine
  7. 1 Tbsp. Fresh Garlic, Minced
  8. 6 oz. Queso Cheese, Shredded
  9. 4 – 8” Spinach Lavosh
  10. 4 cups Baby Forest Greens (Spring Mix)
  11. As Desired Mayonnaise
Instructions
  1. Saute onion, poblano pepper and garlic on medium heat until softened. Cool.
  2. Lay out a sheet of plastic film about the size of a piece of paper.
  3. Divide ground chicken in 4 equal amounts.
  4. Place one portion of the ground chicken in the middle of the plastic film and flatten into a rectangle shape of uniform thickness, approximately 5” x 5”.
  5. Season surface with salt and pepper.
  6. Press all excess juices out of the chilled spinach mixture and divide into 4 equal portions.
  7. Sprinkle / spread 1 portion's worth of the spinach mixture on the chicken leaving a ½” border of NO filling all the way around the perimeter.
  8. Sprinkle approximately ¼ to 1/3 cup of the shredded queso cheese on top of the spinach mixture.
  9. Roll the chicken into a pinwheel roll shape by using the plastic film as a tool to lift the leading edge over the filling and then pulling back the plastic film away from the log as you continue to roll forward (or towards you if you find it more convenient).
  10. Finally, after the entire panel as been rolled into a log, roll the plastic film around it and twist the ends to make a firm, sausage shaped roll.
  11. Chill until ready to cook.
  12. To cook the “Sparty Dogs”, heat a grill or flat, non-stick skillet to medium high, spray with a non-stick vegetable spray and cook approximately 5 minutes on each side or until firm, opaque and cooked through.
  13. To serve, cut spinach lavosh to the size of the length of each dog. Spread surface with mayonnaise then top with a small handful of Forest Greens. Place the cooked Sparty Dog at one end of the lavosh and roll up to create a sandwich-like wrap.
  14. Guacamole or avocado slices may be added if desired.
Notes
  1. Makes 4 Dogs
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/

Orange Mint

Orange Mint
Colorful, delicious, refreshing and a wonderful addition to sparkling water or a rum drink.
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Ingredients
  1. 3 Naval Oranges
  2. 2 Tbsp. Granulated Sugar
  3. 3 Tbsp. Chopped Fresh Mint
Instructions
  1. Peel off rind by hand in large panels. Scrape off the interior white pith of the rind and then dice rind into ¼” squares.
  2. Poach orange rind squares in water for 3 minutes, discard water then poach again in new water for 3 minutes. Drain off all water and reserve rind pieces.
  3. Squeeze juice from oranges and stir in sugar until dissolved.
  4. Place approximately ½ teaspoon of fresh mint and a few squares of the orange rind in each ice cube compartment. Top off with the orange juice mixture and freeze.
Nino Salvaggio https://www.ninosalvaggio.com/

Pickled Hungarian Wax Peppers

Pickled Hungarian Wax Peppers
Serves 4
The Hungarian Yellow Wax Pepper, ‘Capsicum annuum’, is an Old World favorite that is the perfect pick for pickled peppers and pepper jelly. This pepper is also known as the Hot Banana Pepper which it is not but it is closely related. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees’ wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. Hungarian wax peppers are medium hot, with heat scores that range between 5,000 and 15,000 Scoville heat units.
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Ingredients
  1. 4 lbs. Hungarian Wax Peppers
  2. 3 lbs. Red & Green Bell Peppers, mixed
  3. 5 cups Cider Vinegar (5% acidity)
  4. 1 cup Water
  5. 4 tsp. Canning or Pickling Salt (or Kosher)
  6. 3 Tbsp. Granulated Sugar
  7. 2 cloves Garlic, fresh
  8. 1 cup Sweet Onions
Instructions
  1. Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers.
  2. Blanch in boiling water 1 minute, then shock in ice water and peel off skins. Flatten small peppers.
  3. Fill sterilized jars, leaving a ½ inch headspace.
  4. Combine and heat other ingredients to boiling and simmer 10 minutes.
  5. Remove garlic and onion.
  6. Add hot pickling solution over peppers, leaving ½ inch headspace.
  7. Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.
Nino Salvaggio https://www.ninosalvaggio.com/

Pear & Horseradish Sauce

Pear & Horseradish Sauce
Cultivated for over 3 thousand years and believed to be native of Central Europe, Horseradish is related to the mustard family, hence its biting flavor and aroma. The “horse” in horseradish refers to the size of the root (up to 6 feet) and its pungency. Thus the name was adopted so as to distinguish it from other radishes. Horseradish has found its way into the Cuisine of many cultures, particularly Jewish, and on the European Continent. Additionally, since real wassabi is very expensive, even in Japan, most Japanese restaurants around the world actually serve a horseradish mixture that’s been dyed green. In fact, the Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, seiyōwasabi?), or “Western wasabi”. Commercial cultivation in America began in the mid 1850’s, when immigrants started horseradish farms in the Midwest. By the late 1890’s, a thriving horseradish industry had developed in an area of fertile soil on the Illinois side of the Mississippi River. Today, approximately 6 million gallons of prepared horseradish are produced annually in the U.S. – enough to generously season sandwiches to reach 12 times around the world.
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Ingredients
  1. 4 Pears, ripe
  2. 1/3 cup Horseradish, fresh, grated
  3. 2 Tbsp. Honey
  4. 1/4 cup Cider Vinegar
  5. 1/3 cup Golden Raisins
  6. 1/4 cup Pecan Pieces, toasted
Instructions
  1. Grate horseradish and immediately mix with the vinegar.
  2. Peel, core and shred pears and add to grated horseradish with honey, golden raisins and toasted pecans.
  3. Serve as a sauce with roasted meats & it goes particularly well with pork.
Notes
  1. Makes approximately 2 1/2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Orange Ginger Marmalade Sauce

Orange Ginger Marmalade Sauce
This sauce goes exceptionally well with coconut crusted chicken or shrimp and makes an excellent dipping sauce for egg rolls.
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Ingredients
  1. 18 oz. Orange Marmalade
  2. 4 tsp. Prepared Horseradish
  3. 4 tsp. Whole Grain Dijon Mustard
  4. 3 Tbsp. Cider Vinegar
  5. 2 tsp. Ginger Root, minced
  6. 1 tsp. Garlic Cloves, minced
  7. 1 tsp. Jalapeno, minced
  8. 4 tsp. Green Onion, minced
  9. 2 tsp. Cilantro, minced
  10. 4 tsp. Red Bell Peppers, minced
  11. 1/4 tsp. Kosher Salt
Instructions
  1. Stir all ingredients into orange marmalade
  2. Cover and chill.
Notes
  1. A great sauce for Nino's Coconut Chicken!
Nino Salvaggio https://www.ninosalvaggio.com/

Nigella’s Clementine Christmas Cake

Nigella's Clementine Christmas Cake
In September of 2007, Nigella Lawson, internationally renowned food celebrity and cookbook author, visited Nino Salvaggio’s in preparation for a television appearance promoting her new book, “Nigella Express”. Nigella’s delicious recipe for her Christmas Cake is another one of many reasons to celebrate the holiday season “with taste”! The mandarin orange originated in the Far East and has been around since 2000 B.C. Clementines are the tiniest of the mandarins. Grown domestically but also imported from Spain; Morocco and other parts of North Africa. Clementines are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet and usually seedless. Most people think of Clementines as small tangerines, but they’re a different variety entirely with a distinctive taste. The Clementine is an excellent eating orange with a soft peel perfect for peeling out of hand.
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Ingredients
  1. 4-5 Clementines, unpeeled (about 1 lb.)
  2. 6 Extra Large Eggs
  3. 1 cup + 2 Tbsp. Granulated Sugar
  4. 2 1/3 cups Almonds, finely ground
  5. 1 heaping tsp. Baking Powder
Instructions
  1. Put the unpeeled clementines in a pot with cold water to cover, bring to boil, and cook for 2 hours.
  2. Drain and when cool, cut each Clementine in half and remove any seeds.
  3. Then chop everything finely – skins, pits, fruit – in the food processor (or by hand, of course).
  4. Preheat the oven to 375°F.
  5. Butter and line an 8-inch spring form pan with waxed paper or parchment.
  6. Beat the eggs.
  7. Add the sugar, almonds, and baking powder.
  8. Mix well, adding the chopped clementines. I don’t like using the processor for this and frankly, you can’t balk at a little light stirring.
  9. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you’ll probably have to cover the cake with foil after about 40 minutes to stop the top burning.
  10. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake’s cold, you can take it out of the pan. I think this is better a day after it’s made, but I don’t complain about eating it anytime.
  11. When the cake’s cold, you can take it out of the pan and enjoy this delicious Holiday treat.
Notes
  1. Yield 1 - 8" Cake
Nino Salvaggio https://www.ninosalvaggio.com/

Mulled Red & Golden Tamarillos

Mulled Red & Golden Tamarillos
Serves 6
Once a “lost food of the Incas”, the tamarillo is generally believed to be native to the Andes of Peru and probably also, Chile, Ecuador and Bolivia. It is cultivated and naturalized in Argentina, Brazil, Colombia, Venezuela and New Zealand. The fruit closely resembles a tomato, hence its name. They are held on the tree in clusters as are many other clustered fruit, such as cherries. Tamarillos are great with vanilla ice cream. They make wonderful chutneys, dips such as tamarillo guacamole, sauces for fish, meats and chicken. Boiled with sugar they make a wonderful breakfast fruit. Conversely, tamarillos when blended with oil, make a superb tangy mayonnaise that is ideal for fried chicken.
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Ingredients
  1. 6 large Tamarillos, whole (red or golden)
  2. 1 cup Red Wine
  3. 1 cup Water
  4. 1/4 cup Granulated Sugar
  5. 1/4 cup Brown Sugar
  6. 1 Cinnamon Stick
  7. 3 Whole Cloves
  8. 1 Orange, thinly peeled rind
  9. 1 Orange, strained juice
Instructions
  1. Blanch the tamarillos by plunging them (whole) in boiling water for 30 seconds then shocking in ice water. Peel the tamarillos, leaving the stalks on.
  2. In a saucepan, bring the wine and water to a boil.
  3. Add the sugar and stir in until dissolved.
  4. Add the cinnamon stick, cloves and orange rind & juice.
  5. Simmer on gentle heat for about 5 minutes.
  6. Add tamarillos & simmer approximately 15 minutes or until the tamarillos are slightly tender and evenly colored.
  7. Remove the fruit from the liquid to a bowl then strain the syrup, discarding the spices and rind.
  8. Boil the strained syrup on high heat, until slightly thickened.
  9. Pour over the reserved tamarillos and cool to room temperature.
  10. Serve with vanilla ice cream, rice pudding or whipped cream.
Nino Salvaggio https://www.ninosalvaggio.com/