The Salty Dog's Blog
Gremolata (also spelled gremolada) – a mixture of garlic, parsley and grated lemon zest-is the traditional garnish for the northern Italian braised veal shank dish known as Osso Buco. I have incorporated this lively combination into a citrus vinaigrette for a chilled salad of lightly steamed asparagus. Serve with chicken, seafood, roast lamb.
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon (packed) grated lemon zest
Grey sea salt, fine grain
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
6 tablespoons extra-virgin olive oil
Freshly ground Sarawak black pepper
2 pounds asparagus, medium to large size stalks
Place the parsley, garlic, lemon zest, ¼ teaspoon sea salt, lemon juice and orange juice in a small bowl. Mix with a whisk. Slowly whisk in the olive oil and season with black pepper. Set aside to allow the flavors to develop.
Trim the asparagus by snapping off the ends (they will break where the tender and tough parts meet). There is no need to peel the stalks. Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Give the dressing a final whisk, taste, add more sea salt and black pepper as needed, and spoon over the asparagus. Roll the asparagus in the dressing to coat completely.
Serve warm or let the asparagus cool to room temperature for about ½ hour, gently rolling the spears in the dressing from time to time.
Recipe Copyright Deirdre Davis 2016
Use of content requires permission.
This delectable classic is made with caramelized onions for a sweetness that contrasts with the savory-saltiness of the broth and the cheese garnish. The length of time needed for the browning of the onions is critical; it will make the difference between an insipid soup and a transcendent one.4 tablespoons unsalted butter 4 [...]
by Didi DavisMakes 12 muffins 2 cups flour ¾ cup sugar ½ tsp salt 2 tsp baking powder ¾ cup milk or half and half 2 eggs 1-2 tsp vanilla 1 stick butter, melted 2 cups blueberries Lemon Sugar or other flavored sugar, such as Mojito, Orange Ginger, Blueberry!Preheat oven to 400 degrees. Mix flour, sugar, [...]
Serves 8 or moreGratin Dauphinois is a regional dish of baked potato slices from the Dauphine region in south-east France. This version of the classicgratin, the wealthy cousin of scalloped potatoes, layers thin slices of potato with cream and seasoning. Nothing could be richer or simpler. Serve with roast beef or chicken, or enjoy the leftover gratin [...]
Use a dry, tart apple for this dish. They hold their shape well and retain just a bit of crispness. A mixture of apple varieties gives a deeper flavor. This is a great dish to serve with roast chicken, pork, or ham.4 apples, one type or a mixture, such as Golden Delicious, Braeburn, Granny Smith, [...]
Another very quick pickle to enjoy as a side dish or even as a sauce. These beauties are delicious atop a salad of greens or chicken salad. Also nice tucked into a ham sandwich made with pita bread. Serve with other sandwiches as well, or with chicken, or over rice or grains. Try as an [...]
Another quick pickle meant to be made and eaten, not canned and put by, these carrots have a nice crunch and all the rich Asian flavors we love. They make a colorful side dish for summer meals or any time of year meals. They also make a great snack, eaten straight out of the fridge. [...]
These are quick, refrigerator style pickles, not pickles you preserve and set aside for the winter. They are bright tasting and refreshing and make a snappy addition to meals. The tomatoes are best if eaten within a week. Once you have eaten the tomatoes, use the syrup in a cocktail, smoothie, or add to sparkling water.1 [...]
In this warm spring dessert, orange juice complements the poached rhubarb and fresh strawberries. The sauce is made by reducing the poaching liquid to a syrup, which intensifies the flavors of the spices. This sauce keeps for several days in the refrigerator.½ cup heavy cream 1 cup sugar, or try lemon sugar or coconut sugar1 cup orange [...]
Serves 4 to 6 Boneless pork roast, about 3 pounds 2-3 teaspoons Baharat spice blend of choice 1 tablespoon olive oil 7-8 slices baconPreheat the oven to 325 degrees F. Trim the outer layer of fat from the pork roast and place the roast on a rack in a small roasting pan or baking dish.In [...]