A Perfect Way to Dress Your Salad
You have these wonderful greens in your fridge, have little time and just want to serve a fast meal that tastes really good and at the same time makes a healthy meal.
From experience you know that the meal does not always come out the way you want it and wonder why - your greens are too good to be spoiled and you dream about a formula to help you out right now.
This is where I, as a former Restaurant owner, chef and now among other things a cook book writer, can help you.
I am going to give you some basic rules relating to making a dressing that not only fits the salad but also enhances the different tastes.
First be clear on which kind of salad you are making:
If you add heavy ingredients like meat, cooked eggs, cut potatoes and other vegetables or fruits your salad leaves need to be strong. The greens need to be fresh and the color as dark green as possible.
Your dressing is the initiator of marrying the different flavors of whatever you have put into your salad. The more vegetables and fruits you ad to your salad the more flavorful your dressing needs to be.
Most people often have hearts of Romaine in their fridge as it keeps very well. This is what is used for a Caesar Salad so here is a recipe for the most necessary part of this dish:
Caesar Dressing: (4 servings)
* 3 cloves of garlic
* 2 eggs
* 1/4 cup of extra virgin olive oil
* 1 teaspoon Dijon Mustard
* 1 tablespoon wine vinegar, can be red or white
* 1 splash of soy sauce
* 1 tablespoon of freshly pressed lemon juice
* 1 slice of fresh Parmesan Cheese
Peel and mince or chop finely the garlic.
Cook the two eggs in boiling water without breaking them for one minute and when cooled enough to touch break them into a smaller bowl or the salad bowl and stir them well until light in color.
Add the mustard and the extra virgin olive oil little by little.
Then add the garlic, lemon juice, soy sauce and the wine vinegar. I personally prefer a good red wine vinegar.
Mix everything well and you can add fresh ground pepper to taste.
I never add salt at this point as the Parmesan cheese in itself is salty and if you prefer to top your salad with Anchovy this is salty too.
The Parmesan cheese tastes and looks great if you can shave it, however it is also ok to use grated Parmesan Cheese.
Add your salad to the bowl and when you are ready to eat toss everything in the bowl with the dressing and top the salad with the Parmesan Cheese.
Make sure there is enough salad for the dressing in your bowl. Otherwise keep some of the dressing for another salad.
The consistency of the dressing has to be thin enough to blend easily with the salad chosen but not so thin that it immediately goes to the bottom of the salad bowl.
So remember this:
* Make sure your chosen dressing marries the flavors of whatever you have put into your salad bowl
* Choose a thinner dressing for lighter greens
* Always use fresh ingredients
* The more ingredients you have added to your salad, the more flavorful your dressing needs to be
* Do not add salt when you have salty ingredients in the dressing and/or the salad. You can spoil a great dish in no time with just a little too much salt.
Finally: enjoy your meal!
Best wishes,
Pia Balling
PS: Remember when making your dressing: Mixing different ingredients well is a question of balance, balance in taste and texture.
PIA BALLING is driven to make life a wonderful and exciting experience for as many people as possible by supporting health, body and mind through recipes, specialty foods, nutrition tips, personal growth programs and more. For more, please visit her websites at http://www.piaseuropean.com82 or http://www.youramazingpower.com83.
Article Source: http://EzineArticles.com/?expert=Pia_Balling84
Pia Balling - EzineArticles Expert Author
Monday, May 4, 2009
Old World Authentic French Restaurant Does Exist in The Greater Phoenix-Scottsdale Area
Pri-fixe and a la Carte Menu in Grand Style at Cave Creek's Le San Souci French Restaurant
Back in 1958 when there were more Saguaros than people in desert southwest, Monsieur Louis Germain, a renowned chef from St. Georges, France arrived in Scottsdale. He had just finished a stint at the famous "Perini" in Los Angeles, where luminaries such as Mr. Del Webb raved about his food. Despite all of the adulation, Germain chose to take his talents to Arizona. What would make him choose the desert over Hollywood? His love of horses - and the Phoenix Scottsdale area was the perfect location to follow both passions. Forty years later, Germain continues to create old world authentic french cuisine at "Le Sans Souci" in Cave Creek.
It is all at once amusing and strange to find this classic French restaurant in Cave Creek, one of the most Southwestern of Southwestern cities. Here in the old French style setting of romance you can enjoy a high quality pri-fixe lunch or dinner, all made to order, for a very reasonable price. You can even add a bottle of wine from the well composed wine list and not break your budget. The lunch and dinner pri fixe menus include: fresh home made bread; your choice of soup; a salad; entree of your choice; dessert from his dessert tray; and coffee or tea.
The a la carte menu is a bit more pricy but boasts several entrees prepared right at your table, like the "Steak Marchand de Vin" or "Tresor de la Mer" which is shrimp, lobster and scallops with sherry or cream sauce. Then you have Chef Germain's specialties of the house including "Poached Salmon with Mousseline sauce" or a "Dover Sole" made the traditional way, Frog legs with garlic butter sauce, Escalope de Veau "Oscar" (veal sautéed and topped with crab legs asparagus and béarnaise sauce) Grilled Rack of Lamb, and much more.
A la Carte you have to try his absolutely wonderful and nationally acclaimed "Grand Marnier Soufflé" or "Chocolate Soufflé". Or try something from his famous dessert tray like his popular very special cheesecake, traditional Napoleon's and French single dessert cakes, and also all his wonderful tarts made the original french way. You simply have to say "Yes" to taste these mouth-watering delights.
Monsieur Louis is very faithful to French classical, flavorful, old fashioned comfort food with consistency in menu choices, preparation, relatively reasonable pricing not to mention a great wine selection. A very pleasant place to dine, wine and chat and enjoy the wonderful "to order food". Le Sans Souci has separate rooms for parties. The special Sunday brunch is also worth your while.
In all, Le Sans Souci is a rare gem that is absolutely worth trying - all without having to fly to France! Dive into the quality of traditional fine French cuisine in of all places, the desert southwest. For more information look up Le Sans Souci, Cave Creek on the internet.
With my best food wishes,
K. Pia Balling
PIA BALLING is driven to make life a wonderful and exciting experience for as many people as possible by supporting health, body and mind through recipes, specialty foods, nutrition tips, personal growth programs and more. For more, please visit her websites at http://www.piaseuropean.com82 or view her blog here83. Article Source: http://EzineArticles.com/?expert=Pia_Balling84 |  |
Tuesday, March 17, 2009
Gourmet Recipes for the 21st Century
Gourmet Recipes for the 21st Century - Cooking with Olive Oil and Wine
Renowned European chef Pia Balling announces the release of her first cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", a series of recipes for health conscious living in the 21st century.
Do chefs ever retire? Do they go sky-diving or river rafting? What does a chef/owner do after selling her very successful restaurant?
For renowned chef Pia Balling, none of the above, although it was certainly tempting! Instead, writing a series gourmet cook books with recipes for some of her best European and Mediterranean dishes came first.
Announcing the release of Pia's cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", the first in a line of cook books to help readers learn how to create dishes that are good for body, ego, wallet and tastebuds!
"Pia's Mediterranean Inspirations" is more than just recipes and wine pairing instruction, it is a way of thinking and cooking that goes beyond the recipe and focuses on total health and well-being, enhancing both body and spirit.
This new way of looking at healthy Mediterranean cooking is derived from Pia's childhood in Denmark, her many years as a top tennis professional and refined as chef/owner of Pia's European restaurant in Carefree, AZ.
The recipes featured in "Pia's Mediterranean Inspirations" offer natural simplicity and bountiful flavors without using butter or fat. Instead, Pia offers dishes created with extra virgin olive oil and good wines, which is the heart of Pia's cooking. In addition, the book offers tips, strategies and insight on creating wonderful tasting food using common sense and basic spices.
"Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine" is available online at www.piaseuropean.com/book1.htm, http://www.amazon.com/ and other booksellers.
For more information, contact: Pia Balling at 480-321-6168 or via email at info@piaseuropean.com.
Renowned European chef Pia Balling announces the release of her first cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", a series of recipes for health conscious living in the 21st century.
Do chefs ever retire? Do they go sky-diving or river rafting? What does a chef/owner do after selling her very successful restaurant?
For renowned chef Pia Balling, none of the above, although it was certainly tempting! Instead, writing a series gourmet cook books with recipes for some of her best European and Mediterranean dishes came first.
Announcing the release of Pia's cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", the first in a line of cook books to help readers learn how to create dishes that are good for body, ego, wallet and tastebuds!
"Pia's Mediterranean Inspirations" is more than just recipes and wine pairing instruction, it is a way of thinking and cooking that goes beyond the recipe and focuses on total health and well-being, enhancing both body and spirit.
This new way of looking at healthy Mediterranean cooking is derived from Pia's childhood in Denmark, her many years as a top tennis professional and refined as chef/owner of Pia's European restaurant in Carefree, AZ.
The recipes featured in "Pia's Mediterranean Inspirations" offer natural simplicity and bountiful flavors without using butter or fat. Instead, Pia offers dishes created with extra virgin olive oil and good wines, which is the heart of Pia's cooking. In addition, the book offers tips, strategies and insight on creating wonderful tasting food using common sense and basic spices.
"Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine" is available online at www.piaseuropean.com/book1.htm, http://www.amazon.com/ and other booksellers.
For more information, contact: Pia Balling at 480-321-6168 or via email at info@piaseuropean.com.
The rise of the Gourmet Pizza/Wine Bar
"Let's have a pizza today!"
How many times have we said that as an easy option for a fast, no hassle meal? But this has gradually changed over the last year as fast food customers have begun to demand healthier and fresher alternatives.
While burger restaurant chains have adjusted their menus to meet these rising demands, including lowering the price of their burgers, the big pizza chains have been struggling. Rising cheese prices have not made it easy to compete.
And not only have the big pizza chains been attacked by burger chains, but also by smaller, independent pizza restaurants. "Grazie" in Scottsdale, AZ is a perfect example of this.
After only a few years, Grazie has expanded to three pizza/wine bars in the greater Phoenix area, each one tailored to its particular market. Most recently I visited the .D.C.Ranch location, which is more upscale.
Pizza/wine bars are sit-down places with a wide selection of wines, and beer is also served. Grazie is also a wine shop, so if you like the wine you had with your meal, you can buy a bottle or more to take home! The menu prices are reasonable and the personnel very professional and open to diners sharing their dishes.
We were four people and we ended up sharing two bottles of wine, one red wine and one white. Our wines were very pleasant for the price.
The salad we first shared was large, well presented and very delicious. The mixed greens were fresh and appetizing, with fresh red peppers cut thinly, parmesan cheese sliced thinly and a quality Italian salad dressing - you could taste the quality of the olive oil in the dressing, a very refreshing touch after often being served readymade, low-quality dressings that usually spoil the whole salad.
Following the salad, we shared three different pizzas and they were all delicious. Real gourmet pizzas with a crust that was just right for all of us, just the right amount of quality cheese, tomatoes without too much acidity and flavorful olives.
All in all a very uplifting gourmet experience for a decent amount of money in nice surroundings. Needless to say, we will be back!
Here are the locations for the three Grazie's in the Phoenix-Scottsdale area:
1: Old Town Scottsdale
2: Verrado
3: Canyon Village
I forgot to tell you that Grazie also has wine tastings on a regular basis that include your meal. Here is a link to their website:
Http://www.grazie.us/
Enjoy your visit when you go!\
Pia
http://www.piaseuropean.com/
How many times have we said that as an easy option for a fast, no hassle meal? But this has gradually changed over the last year as fast food customers have begun to demand healthier and fresher alternatives.
While burger restaurant chains have adjusted their menus to meet these rising demands, including lowering the price of their burgers, the big pizza chains have been struggling. Rising cheese prices have not made it easy to compete.
And not only have the big pizza chains been attacked by burger chains, but also by smaller, independent pizza restaurants. "Grazie" in Scottsdale, AZ is a perfect example of this.
After only a few years, Grazie has expanded to three pizza/wine bars in the greater Phoenix area, each one tailored to its particular market. Most recently I visited the .D.C.Ranch location, which is more upscale.
Pizza/wine bars are sit-down places with a wide selection of wines, and beer is also served. Grazie is also a wine shop, so if you like the wine you had with your meal, you can buy a bottle or more to take home! The menu prices are reasonable and the personnel very professional and open to diners sharing their dishes.
We were four people and we ended up sharing two bottles of wine, one red wine and one white. Our wines were very pleasant for the price.
The salad we first shared was large, well presented and very delicious. The mixed greens were fresh and appetizing, with fresh red peppers cut thinly, parmesan cheese sliced thinly and a quality Italian salad dressing - you could taste the quality of the olive oil in the dressing, a very refreshing touch after often being served readymade, low-quality dressings that usually spoil the whole salad.
Following the salad, we shared three different pizzas and they were all delicious. Real gourmet pizzas with a crust that was just right for all of us, just the right amount of quality cheese, tomatoes without too much acidity and flavorful olives.
All in all a very uplifting gourmet experience for a decent amount of money in nice surroundings. Needless to say, we will be back!
Here are the locations for the three Grazie's in the Phoenix-Scottsdale area:
1: Old Town Scottsdale
2: Verrado
3: Canyon Village
I forgot to tell you that Grazie also has wine tastings on a regular basis that include your meal. Here is a link to their website:
Http://www.grazie.us/
Enjoy your visit when you go!\
Pia
http://www.piaseuropean.com/
Sunday, March 1, 2009
Newsletter: Feeling Good In Stressful Times
This past weekend has been just wonderful. Bella (she is my extra oversized Jack Russell Terrier) and I had a great workout. Just what we both needed to calm down and enjoy life!
These days it is easy to feel stressed - most of us have experienced an economic downturn. When something like this happens to me, I get into a period where I eat horribly - lots of sweets and rich food - drink far too much coffee, and munch on whatever is easy, like chips.
The result is I end up feeling puffed up and very uncomfortable, so I know it's time to change some of these automatic "bad habits" and start eating something more energizing. That is when fruits and lots of vegetables find their way into my fridge again, and luckily these days vegetables and fruits are easy to find in the stores.
My cooking, inspired by the northern Italian way of eating, is performed almost without any fat yet still yields rich flavors and is surprisingly filling and satisfying. By changing my eating habits back to this method of cooking, it takes me just a week to feel amazingly good, happy and content, and ready to take on whatever I want to accomplish with fresh energy.
An example of one of these nutritious and flavorful dishes - one that my family and friends love - is "Chicken Valdostana Style." See it below in your Recipe of the Month...
RECIPE OF THE MONTH:
This light and delicious dish comes from the Val D'Aosta in the area between Piemonte and France. Traditionally dishes from Val D'Aosta consist of meat and cheese, however like everything else, eating habits and dishes tend to change with the times and this delicious chicken dish is a great example...
INGREDIENTS:
(per person)
1 boneless chicken breast
2-3 Roma tomatoes
1 clove of garlic
½ onion
1/8 cup of dried porcini mushrooms
¼ cup of red wine
½ cup of flour
Chicken base, 1 pinch
1 teaspoon Cajun spice
1 teaspoon nutmeg
Salt and pepper to taste
DIRECTIONS:
1. Chop the tomatoes, onions and the garlic and place in three different bowls.
2. Place the Porcini mushrooms in a small bowl and cover them with lukewarm water.
3. Heat the olive oil in the pan at medium heat. Add the onions and cook until they become clear, then add the garlic, chopped tomatoes, chicken base, nutmeg and Cajun spice.
4. Now add the wine - use a wine you would drink or the wine you are going to drink with your meal - and the now soft Porcini mushrooms, saving the water from the mushrooms for later use if you'd like.
5. Simmer for at least 10 to 15 minutes. If the sauce reduces too far, add water, wine or liquid from the Porcini mushrooms.
6. Prepare the chicken breasts. Slit in the middle without cutting through and hammer it lightly.
7. Add a pinch of nutmeg and Cajun spice to the flour and turn the chicken breast lightly in the flour.
8. Place the chicken breast on top of the sauce and let them cook at least 5 minutes on each side until done.
9. Plate the meal: First place the chicken breast on the plate, then top with the sauce and do not hold back!
With this meal you won't leave the table hungry!
WINE:
I suggest the Primitivo di Manduria (Luporano) from Italy. The Luporano Gutturnio
is refreshing and enhances the taste of the porcini mushrooms.
You can also choose a Merlot from California or a Pinot Noir from Oregon.
Enjoy your meal!
These days it is easy to feel stressed - most of us have experienced an economic downturn. When something like this happens to me, I get into a period where I eat horribly - lots of sweets and rich food - drink far too much coffee, and munch on whatever is easy, like chips.
The result is I end up feeling puffed up and very uncomfortable, so I know it's time to change some of these automatic "bad habits" and start eating something more energizing. That is when fruits and lots of vegetables find their way into my fridge again, and luckily these days vegetables and fruits are easy to find in the stores.
My cooking, inspired by the northern Italian way of eating, is performed almost without any fat yet still yields rich flavors and is surprisingly filling and satisfying. By changing my eating habits back to this method of cooking, it takes me just a week to feel amazingly good, happy and content, and ready to take on whatever I want to accomplish with fresh energy.
An example of one of these nutritious and flavorful dishes - one that my family and friends love - is "Chicken Valdostana Style." See it below in your Recipe of the Month...
RECIPE OF THE MONTH:
Chicken Valdostana Style
This light and delicious dish comes from the Val D'Aosta in the area between Piemonte and France. Traditionally dishes from Val D'Aosta consist of meat and cheese, however like everything else, eating habits and dishes tend to change with the times and this delicious chicken dish is a great example...
INGREDIENTS:
(per person)
1 boneless chicken breast
2-3 Roma tomatoes
1 clove of garlic
½ onion
1/8 cup of dried porcini mushrooms
¼ cup of red wine
½ cup of flour
Chicken base, 1 pinch
1 teaspoon Cajun spice
1 teaspoon nutmeg
Salt and pepper to taste
DIRECTIONS:
1. Chop the tomatoes, onions and the garlic and place in three different bowls.
2. Place the Porcini mushrooms in a small bowl and cover them with lukewarm water.
3. Heat the olive oil in the pan at medium heat. Add the onions and cook until they become clear, then add the garlic, chopped tomatoes, chicken base, nutmeg and Cajun spice.
4. Now add the wine - use a wine you would drink or the wine you are going to drink with your meal - and the now soft Porcini mushrooms, saving the water from the mushrooms for later use if you'd like.
5. Simmer for at least 10 to 15 minutes. If the sauce reduces too far, add water, wine or liquid from the Porcini mushrooms.
6. Prepare the chicken breasts. Slit in the middle without cutting through and hammer it lightly.
7. Add a pinch of nutmeg and Cajun spice to the flour and turn the chicken breast lightly in the flour.
8. Place the chicken breast on top of the sauce and let them cook at least 5 minutes on each side until done.
9. Plate the meal: First place the chicken breast on the plate, then top with the sauce and do not hold back!
With this meal you won't leave the table hungry!
WINE:
I suggest the Primitivo di Manduria (Luporano) from Italy. The Luporano Gutturnio
is refreshing and enhances the taste of the porcini mushrooms.
You can also choose a Merlot from California or a Pinot Noir from Oregon.
Enjoy your meal!
--------------------------------------
One of my goals is to give YOU great and fulfilling information about gourmet food, health and well-being. Give you the expert advice you are looking for and answer your questions, so I'm happy to introduce:
ASK PIA
Click here to email me a question about food, health and well-being
and I will respond personally with the answer. The best question will receive a gift certificate for any of our products sold at http://www.piaseuropean.com/
Answers to your questions will also appear in the next newsletter.
Click here to email me a question about food, health and well-being
and I will respond personally with the answer. The best question will receive a gift certificate for any of our products sold at http://www.piaseuropean.com/
Answers to your questions will also appear in the next newsletter.
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