Tag Archives: low sodium

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/

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/

Strawberry Panna Cotta

Strawberry Panna Cotta
Serves 8
Unlike custards thickened with eggs, or puddings thickened with cornstarch, Panna Cotta desserts are "set" with gelatin. The result is a pure taste which melts in your mouth. Enjoy this strawberry version.
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Ingredients
  1. 2 cups Heavy Cream
  2. 1 cup Milk
  3. 1 cup Fresh Pureed Strawberries (Strained)
  4. ¼ cup Granulated Sugar
  5. 1 Tbsp. Unflavored Gelatin
  6. ¼ Tsp. Red Food Color (Optional)
  7. Optional Chocolate Shavings, to Garnish
Instructions
  1. Sprinkle gelatin over ½ cup of cold milk and let it stand for about 10 minutes without stirring. This is to soften the gelatin.
  2. In a saucepan, add cream, the remaining ½ cup milk and the sugar then cook on medium heat, stirring constantly to dissolve the sugar. Taste and add more sugar if desired.
  3. When the cream mixture is heated through and starts simmering, turn off the heat. Add the softened gelatin mixture and stir well to combine. Make sure the gelatin is completely dissolved.
  4. Add the pureed strawberries and (optional coloring).
  5. Pour into individual 4 to 6 ounce containers.
  6. Chill in the refrigerator uncovered for about 3 hours or overnight.
  7. Serve with optional chocolate shavings.
Notes
  1. Serves 8 – 4 ounce portions.
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/

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/

Peanut Butter & Cream Cheese Dip

Peanut Butter & Cream Cheese Dip
This recipe goes great with crisp apples, pears, ... even celery!
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Ingredients
  1. 1/2 cup Nino's Homemade Peanut Butter
  2. 1/2 cup Cream Cheese, softened
  3. 3 Tbsp. Brown Sugar
  4. 1/2 tsp. Vanilla Extract
  5. Pinch of Cinnamon
Instructions
  1. Place all of the ingredients in a food processor and blend until creamy.
Notes
  1. For a lighter, fluffier dip, just add a bit of milk or water.
Nino Salvaggio https://www.ninosalvaggio.com/

Pineapple & Cilantro Salad

Pineapple & Cilantro Salad
Serves 4
This member of the carrot family is also referred to as Chinese Parsley, Coriander and Dhania (in the Indian subcontinent, and increasingly in Britain) and is actually the leaves (and stems) of the Coriander plant. Cilantro (from the Spanish name for the plant) has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but “juicier” and with citrus-like overtones. Some people instead perceive a spicy or “soapy” taste. This taste is believed to be a result of an enzyme that changes the way some people’s taste buds perceive the flavor of coriander leaves. Cilantro leaves and stems are best if chopped and added to a dish just before finishing to take full advantage of their unique flavor.
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Ingredients
  1. 1 Fresh Pineapple, peeled, cored
  2. 1 Red Bell Pepper, julienned
  3. 1/2 Red Onion, sliced 1/4"
  4. 2 Garlic Cloves, chopped
  5. 1/4 cup Cilantro, coarsely chopped
  6. 1 Tbsp. Jalapeno, with seeds, minced
  7. 1 Lime, juiced
  8. 2 Tbsp. Honey
  9. 2 Tbsp. Sesame Oil
  10. 1 tsp. Black Sesame Seeds
  11. To Taste - Salt & Pepper
Instructions
  1. Chop pineapple into small bite size pieces and place in a non-reactive bowl.
  2. Add all remaining ingredients.
  3. Cover and chill.
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/

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/