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Easy “kicked up” bruschetta Extra virgin olive oil Balsamic vinegar Red pepper flakes 1 tsp or to taste Minced or fresh garlic 2 anchovy fillets 3or4 fresh tomatoes (heirloom if you have them) Fresh basil Crusty bread Parmesan cheese (in the block) ¼ tsp. Fresh black pepper Preheat your oven to 350 degrees. Slice your crusty bread and place on a baking sheet. Brush with olive oil and bake until slightly browned. If you have a fresh garlic clove, rub it on the slices on one side when they come out of the oven. It will add more depth of flavor. Then set aside to cool. In a bowl, combine diced tomatoes, garlic, chopped fresh basil, and fresh black pepper. Take a fork and make a paste with your anchovy fillets by mashing. This is an optional ingredient and may be left out. Just add a touch of salt to your mixture to replace the salt component in the anchovy. Now, fold everything together. Drizzle olive oil and half that amount of balsamic vinegar. Fold again. With a large spoon, place the bruschetta topping on your slices of bread. Top with red pepper flake to taste. Take a vegetable peeler and peel off slices of parmesan cheese to finish. You have a fresh tasty summer treat for your guests with not much hassle. Be sure not to give out your secret recipe!
ne ingredient that I get asked the most about is truffle oil. Many people have it in their pantry because they hear about it, but have no idea how to use it. It is a wonderful accent and enhancer of flavor to most dishes when not over used. A little goes a long way. Truffles are extremely hard to get and afford, so the oil is a great way to go. Add a bit to mashed potatoes, scalloped potatoes, marinades, and dressings to really bring things to a new level. The following is a wonderful easy salad dressing to add to your fresh butter lettuce and fruit.
Champagne truffle vinaigrette
1 tbsp Champagne vinegar ½ tsp Truffle oil 1 cup Extra virgin olive oil Honey (to taste around 1 tsp to ½ tsp) Salt and pepper (white pepper works even better)
In a bowl add vinegar, truffle oil, and honey. Using a whisk, slowly drizzle olive oil into the mixture until it comes together and thickens. Finish with a dash of salt and pepper. Pour over a butter lettuce cup with sliced fresh fruit. This, also, makes a wonderful light dessert.
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ere is a healthy cooked option to go with your beautiful fresh salad. It has an oriental flair with items from your pantry. Break out your grill for added flavor.
Angels’ Summer Recipe for any White Fish (Tilapia, Halibut, and Sea Bass are all good options)
Marinade
1tbsp Honey Soy Sauce Pinch of Crystalized Ginger 1tsp Worcestershire Pinch of garlic 1tbsp Orange juice (pulp free) Pinch of pepper Lemon Orange
Place all above ingredients in a Ziploc including your fish of choice. Let marinade in the refrigerator for at least 20 minutes and no more than 40 minutes. Otherwise, the fish will slowly begin to cook due to the acid in the marinade. Discard marinade and heat up the grill. Depending on the fish you chose, you may need a piece of aluminum foil under the fish to prevent sticking and falling apart. Cook with sliced lemons and oranges on top for extra pop. The time will, also, vary. Just look for flaky and moist fish with no sheen to the inside. Do not overcook! Serve with the fruit salad and dressing you made for a healthy flavorful dinner.
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ou are ready for summer and armed with new recipes. Take time to keep up with your inventory to keep a hassle free pantry. Store things properly and check expiration dates. Enjoy your new items and don’t be afraid to do a little experimenting on your own.