Tag Archives: low sugar

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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  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
  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/

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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  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
  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/

Twice Baked Yukon Gold Mashed with Crispy Onions

Twice Baked Yukon Gold Mashed with Crispy Onions
Serves 8
If you love the taste of twice baked potatoes in their skins but don't want to go through all the trouble of baking the potatoes, then scooping them out, this casserole version is just the recipe for you!
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  1. 3 lbs. Yukon Gold Potatoes, Peeled, Large Dice
  2. As Needed Water
  3. 1/4 cup Egg Yolks (approximately 5)
  4. 8 Strips Bacon, Cut ¼” Pieces Across Width
  5. ½ cup Green Onions, Chopped
  6. 1 cup Cheddar Cheese, Shredded
  7. ½ cup Sour Cream
  8. To Taste Salt & Pepper
  9. 2 cups French’s® Crispy Onions
  1. Sauté bacon until crisp and reserve with its resulting grease.
  2. Cook potatoes in gently simmering water until softened. Drain and keep warm.
  3. Beat together potatoes, bacon (and grease), egg yolks, green onions, cheese and sour cream.
  4. Season with salt and pepper.
  5. Spray a 9” x 13” casserole dish with vegetable spray and fill with potato mixture.
  6. Bake at 400 F until top is lightly browned and mixture is heated through.
  7. Sprinkle crispy onions over top and return to the oven for 10 minutes.
  8. Remove from the oven and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Maize n’ Bleu Burgers

Maize n' Bleu Burgers
Serves 4
My Maize n' Bleu Burgers are stuffed with corn (maize) & Bleu (Blue) cheese which are natural pairings. Stuffed Burgers are always a treat for tailgates. Go Bleu!
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  1. 2 lbs. Ground Sirloin
  2. 3 Strips Bacon, Chopped
  3. ¼ cup Sweet Onion, Chopped
  4. 1 Tbsp. Garlic, Chopped
  5. 1 cup Fresh Sweet Corn Kernels
  6. 1 cup Bleu Cheese, Crumbled
  1. Saute chopped bacon on medium heat until crisp.
  2. Add garlic and onion to the sautéed bacon and continue to cook until softened.
  3. Add corn and sauté 1 minute longer then remove from the heat and allow mixture to fully cool, leaving bacon grease in the mixture. (Unless excessive).
  4. Divide ground sirloin into 4 equal portions.
  5. Pick up one portion of the ground beef in your palm, shape into a tennis ball shape, then press your thumb into the middle and pinch outward towards your index finger to create a large pocket on the middle. When the interior pocket is a little larger than a golf ball size stuff the inside with 2 tbsp. of both the sautéed corn mixture and the crumbled bleu cheese.
  6. Seal the pocket opening by pressing the exterior beef over the hole then gently flatten the ball into a burger patty approximately 1 inch thick.
  7. Repeat for the remaining burger and filling. If you have any remaining filling, you can use it as a topping later.
  8. Cook burgers to desired doneness as you would any burger, either by grilling or pan-frying.
  9. Serve on a bun of your choice with your favorite condiments.
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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  1. 2 Tbsp. Italian (Flat Leaf) Parsley, Minced
  2. 1 Tbsp. Lemon Zest, Freshly Grated
  3. 2 Medium Fresh Garlic Cloves, Minced
  1. Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
  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/

Seafood Sausages

Seafood Sausages
Serves 6
The recipe below allows you to add whatever additional seafood garnishes you wish into the general mixture. Follow the recipe and either use my garnish or choose other seafood in its place (using the same total amount).
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  1. 1 Cup Fresh Scallops (sea are cheaper), Patted Dry
  2. 1 Cup Raw Shrimp, Patted Dry
  3. 1 Egg White
  4. 1 Cup Heavy Whipping Cream
  5. Pinch Salt
  6. Pinch Ground White Pepper
  7. ½ tsp. Granulated or Powdered Garlic
For Garnish
  1. ½ tsp. Crushed Red Pepper Flakes
  2. 1 Tbsp. Parsley Flakes
  3. ½ Cup Red Bell Pepper, Minced, Patted Dry
  4. ½ Cup Green Onion, Finely Chopped
  5. 1 Cup Raw Shrimp, Chopped Fine
  6. 1 Cup Lobster or Alaskan Crab, Chopped Fine
  1. In a food processor, puree scallops and shrimp to a fine paste.
  2. Add the egg white and blend 1 minute.
  3. Add WELL-CHILLED heavy whipping cream in a slow stream while blending. This should take about 1 minute in total.
  4. Add salt, pepper and garlic. Pulse a moment or two to mix in.
  5. Turn mixture out of the food processor into an appropriately sized mixing bowl, and then stir in all of the garnish ingredients until they are evenly distributed.
  6. Place a piece of 12” wide x 15” long (approximately) plastic film on a clean, flat work surface. At one of the narrow ends, portion the mixture about 1” away from the edge to create a broomstick-like diameter of mixture, leaving about 2” of space on both sides with no filling. On a 12” wide film, this would make the filling about 8” long and about 1” in diameter.
  7. Fold the bottom inch over the filling and roll the broomstick forward (keeping the plastic film taught) until you reach the end of the film.
  8. Repeat this procedure until all of the mixture is used.
  9. Next, you will want to gather the excess film at both ends just before the portioned sausage filling begins. Tighten the sausage link by pinching each end closed and then rolling the link along the counter using the friction of the counter to form each sausage link into a firm tube.
  10. Carefully secure each tightened end with a twist tie or rubber band to keep each link firm.
  11. *TIP: If you see air pockets in your links you can improve the final look of your sausages by taking a small needle and puncturing the air pocket with a small prick of the needle.
  12. After all of your links have been made, poach them together in BARELY simmering water approximately 15 minutes or until they are firm. DO NOT OVERCOOK. If you over-poach your links, you will see them puffing up.
  13. Chill links in a bath of ice water for 15 to 20 minutes to firm them up before cutting. You can even prepare these a day ahead of your intended use.
  14. Before cooking your sausages, I recommend you unwrap then cut them into 2” (maximum 3”) pieces at a slight angle.
  15. Lastly, sauté them in butter (or garlic butter) in a non-stick skillet over medium-high heat until re-heated through. You can brown them ever so lightly, but I do not recommend browning them.
  1. Makes about 6 cups or 6 – 10” x 1” Diameter Sausages
  2. Feeds Approximately 6 Persons with Pasta
Serving Suggestion
  1. I enjoy my seafood sausages over linguine, with my Lobster Sauce recipe, my Mediterranean Style Seafood Marinara Sauce recipe or even a white clam sauce.
Nino Salvaggio https://www.ninosalvaggio.com/

Chicken with Farfalle & Mascarpone

Chicken with Farfalle & Mascarpone
Serves 4
If you'd like to try mascarpone cheese in a recipe other than a dessert, I'd recommend trying it in a sauce recipe like this one.
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  1. 1 cup Mascarpone Cheese
  2. 2 Tbsp. Fresh Lemon Juice
  3. 1 tsp. Freshly Cracked Black Pepper
  4. 4 cups Raw, Boneless, Skinless Chicken Breast, cut in strips
  5. 1 Tbsp. Extra Virgin Olive Oil
  6. 1 Tbsp. Fresh Garlic, chopped
  7. 1/3 cup Sun-Dried Tomatoes, chopped
  8. 1/4 cup Green Onions, chopped
  9. 1/4 cup Pine Nuts, whole
  10. 1 bag (10 oz.) Baby Spinach
  11. 1 lb. Farfalle (Bow Tie) Pasta
  12. 1/4 cup Shredded Parmesan Cheese
  13. 1/4 cup Buttered Bread Crumbs (optional)
  1. Cook farfalle in boiling salted water to al dente. Drain and reserve cooked pasta and 1/2 cup of the cooking water.
  2. Stir together the lemon juice, mascarpone and pepper and set aside.
  3. In a LARGE skillet over medium high heat, saute chicken strips in 1/2 of the olive oil until just cooked and lightly browned. Reserve & keep warm.
  4. In the same skillet now over medium heat, saute the pine nuts until lightly toasted then add the garlic and green onion and saute a moment longer.
  5. To that saute mixture, add back the chicken, the cooked pasta and the 1/2 cup of pasta water and then additionally add the sun-dried tomatoes and the uncooked spinach leaves. Cook this mixture over medium heat while gently stirring and folding the ingredients for 1 minute then add the mascarpone mixture while stirring.
  6. Bring the sauce within the mixture to a simmer and then season with salt and any additional pepper to taste.
  7. Portion for service topped with Parmesan Cheese and/or buttered bread crumbs.
Nino Salvaggio https://www.ninosalvaggio.com/

Parsley Root Soup

Parsley Root Soup
Serves 4
Parsley the herb needs no introduction; but what might is the version that is grown not for its leaves but for its root, which is used in a culinary sense much like any other root, such as parsnips. Also called Hamburg Parsley and Turnip-Rooted Parsley, this parsley subspecies is grown for its beige, carrot-like root which tastes like a cross between a carrot and celery. It’s used in parts of Europe in soups, stews and simply as a vegetable. The ancestral wild parsley is thought to have arisen on the island of Sardinia. The Greeks and the Romans used parsley leaf much as we still do today. In mythology, parsley was believed to have sprung from a Greek hero, Archemorous, the forerunner of death; the Greeks crowned the winners at the Isthmian games with parsley, and warriors fed parsley leaves to their horses. Parsley, long in common use all around the Mediterranean, was brought to England and apparently first cultivated there in 1548.
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  1. 1 Tbsp. Butter
  2. 1 Tbsp. Garlic, chopped
  3. 1/2 cup Sweet Onions, sliced
  4. 1 cup Yukon Gold Potatoes, peeled & diced 1"
  5. 1 cup Celery Root, peeled & diced 1"
  6. 4 cups Chicken Stock
  7. 1/4 tsp. Dry Thyme
  8. 1 cup Heavy Cream
  9. 2 Tbsp. Fresh Italian Parsley Leaves, chopped
  1. Sweat garlic and onion in butter in a medium sauce pan on medium low heat for 5 to 10 minutes.
  2. Add potato, celery root, chicken stock and thyme and simmer approximately 30 minutes or until celery root is tender.
  3. Remove soup from the heat, allow to cool, then puree in blender or food processor until smooth.
  4. Return pureed soup to the sauce pan.
  5. Add cream and simmer 5 minutes.
  6. Season with salt and pepper to taste and serve with a garnishment of fresh chopped parsley.
Nino Salvaggio https://www.ninosalvaggio.com/

Pan Fried Malanga & Yam Cakes

Pan Fried Malanga & Yam Cakes
Serves 4
A tuber that is sometimes confused with Taro because of similar characteristics. Malanga can range anywhere from ½ to 2 pounds in weight. This crunchy, juicy root has a rough brown coat and a crisp, colorful flesh that is beige, yellow or reddish in color. Popular in Cuba and Puerto Rico, Malanga has a taste and texture all its own. Once cooked, this crisp tuber takes on a smooth, nutty flavor. An excellent addition to soups and stews, Malanga can also be shredded and used in a similar manner as a potato. This recipe for Pan Fried Malanga Cakes is a good introduction to this delicious Specialty Produce.
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  1. 1/2 lb. Malanga
  2. 1/2 lb. Yam or Sweet Potato
  3. 1 Egg, whole large
  4. 2 Tbsp. Cilantro, fresh, chopped
  5. 1 tsp. Lemon Juice, fresh
  6. 1/4 cup Crackers, crushed
  7. 3 Tbsp. Green Onion, chopped
  8. 1 tsp. Salt
  9. 1/8 tsp. Black Pepper, ground
  10. 2 Tbsp. Butter, melted
  11. 2 Tbsp. Vegetable Oil
  1. Peel Malanga and yam. Set in cold water.
  2. Mix egg, cilantro. lemon juice, crackers, green onion, salt & pepper.
  3. Grate Malanga and yam with large grater, (it should yield 2 cups). Combine with egg mixture and let stand 10 minutes.
  4. Heat 1 tablespoon each, butter and oil in large non-stick skillet.
  5. Stir Malanga mixture.
  6. Portion ½ cup of mixture into pan and press into rounds.
  7. Fry on low heat until both sides are browned, about 5 minutes.
  8. Repeat making 4 more rounds. Serve at once.
Nino Salvaggio https://www.ninosalvaggio.com/

Oyster Mushroom Risotto

Oyster Mushroom Risotto
Serves 6
The Oyster mushroom, or Pleurotus ostreatus, is a common mushroom prized for its edibility. Long cultivated in Asia, it is now cultivated around the world for food. Both the Latin and common name refer to the shape of the mushroom. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters. In Chinese, they are called ping gû (literally “flat mushroom”). Oyster mushrooms are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, selenium, vitamins A and B.
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  1. 4 Tbsp. Butter
  2. 2 cups Oyster Mushrooms
  3. 4 Shallots, peeled & minced
  4. 2/3 cup Cognac
  5. 7 cups Chicken Stock
  6. 1 3/4 cups Arborio Rice
  7. 1/3 cup Parmesan Cheese, grated
  8. 2 Tbsp. Parsley, fresh, chopped
  9. To Taste - Salt & Pepper
  1. Melt 2 tablespoons of butter in a medium skillet over medium-high heat.
  2. Add shallots and sauté one minute, then add oyster mushrooms and continue to sauté 2 to 3 more minutes to soften.
  3. Add cognac and ignite.
  4. Continue to cook mixture until flames are extinguished and the liquid mixture is reduced by half.
  5. Add the Arborio rice and ¼ of the chicken stock and continuously stir until nearly all the stock has been absorbed into the rice.
  6. Add the remaining chicken stock in 3 more stages while continuously stirring. The mixture will begin to take on a creamy consistency.
  7. Once the last quarter of the chicken stock has been added and the mixture has the consistency of oatmeal, remove from the heat, season with salt and pepper and stir in the Parmesan cheese.
  8. Serve immediately with a chopped parsley garnish.
Nino Salvaggio https://www.ninosalvaggio.com/