Chilled Rhubarb Soup

Most everybody has heard of rhubarb pie or cobbler, but this time it is the star of a chilled soup.  Instead of dessert, this is a great starter for a hot summer day.  The soup is barely sweetened, and it allows you to taste the full flavor of the rhubarb.  The addition of fresh raspberries and Pastamore Raspberry Balsamic Vinegar give the rhubarb just enough sweetness to be delicious.

A chilled soup you say?  The original plan for this recipe was to be a chilled soup, but I made sure to taste it when it was hot yesterday.  It wasn't bad, but it was a much more acquired taste than eating it cold.  Letting it sit overnight also allowed the flavors to meld together like a good soup should.

Ingredients:   Serves: 4 - 8 oz servings
1 Tbsp - butter 
1 lb - rhubarb

1.5 Tbsp - Pastamore Raspberry Balsamic Vinegar

3 oz - fresh raspberries
1 - garlic clove
1.5 oz - shallot
3/4 tsp - dried rosemary
3/4 tsp - salt
2 tsp - sugar
24 oz - water

Directions:
1.  Rinse the rhubarb and raspberries.  Peel the garlic cloves, and smash with the side of a knife.  Slice the shallots.  Chop the rhubarb into 1/2" long pieces.

2.  Place a pot on the stove over medium-high heat.  Once the pot is hot add the butter.  After the butter has melted, add the shallot.  Cook until the shallot has become translucent.  If the shallot begins to brown reduce the heat.

3.  Add the garlic, rosemary, salt, sugar, and Pastamore Raspberry Balsamic Vinegar.  Cook until the sugar has dissolved.

4.  Add the rhubarb and fresh raspberries.  Cook for five minutes, stirring often.

5.  Add the water.  Bring to a boil, and then reduce to a simmer.  Cook for 10-15 minutes, or until the rhubarb have become completely tender.

6.  The soup can either be blended with an immersion blender or a regular food processor.  After the soup has been blended, place into a container and place into an ice bath.  Refrigerate until cold, preferably overnight.

7.  Ladle into bowls.  Garnish with fresh raspberries and a drizzle of Pastamore Raspberry Balsamic Vinegar.

Lemon Mint Hummus

Hummus can either be delicious or a big bore.  Garbanzo beans (chickpeas) easily accept any flavor profile that you throw at them.  Having a plain tasting hummus is only the fault of the person making it, and it can easily be spiced up to suit any taste or type of cuisine.  Either as a snack or an appetizer, hummus can be a light and delicious treat.

This recipe utilizes fresh lemon, fresh mint, garbanzo beans, and Pastamore Meyer Lemon Oil.  The flavors in this hummus are light and fresh, and would make a great start to a variety of meals.  This hummus is simple and easy to make, and only requires the use of a food processor.

Ingredients:
1 can - garbanzo beans, drained
8-12 leaves - fresh mint

1 Tbsp - Pastamore Meyer Lemon Oil

1 clove - garlic
1-2 tsp - fresh lemon juice
Zest - of 1/2 lemon
To taste - salt and white pepper (black acceptable)

Directions:
1.  Place the drained beans and all ingredients except the oil into the food processor.

2.  Place the top on the food processor and turn on.  Through the top of the food processor slowly drizzle in the Pastamore Meyer Lemon Oil.  Blend until the oil is fully incorporated and all of the ingredients are smooth.

3.  Season with salt and pepper.  If the hummus is too thick, water can be added and processed until thoroughly incorporated.

4.  Serve with warm or grilled pita or flat bread.

Dinner and Dessert using Fig Balsamic

 Dinner and Dessert using Fig Balsamic 

     Because we get asked all the time..."What other things can I make with balsamic vinegar besides salad dressing?" We wanted to show you that it's really easy and not as intimidating as it sounds.


     This is our first video in a series of many to follow.  It was quite an  adventure for all of us, but things seemed to turn out pretty well considering it was our first run at it.  Of course, we have some improving to do, details like making sure our utensils are nearby....and aside from the "creative process" it's a fun day because the food always turns out tasting 100% awesome!!  If you don't believe me, ask our film crew, they are giving us a discount and in return, they get a free and truly delicious "gourmet" meal after the taping is complete!  It works out well for everyone involved.

    Created by Pastamore's very own Chef Jon, you can find both of these recipes Rib Eye Steak with Green Beans and the Strawberry Shortcake with Fig Balsamic Whipped Cream can be found at http://www.pastamore.com/ by clicking on the recipe page under Fig Balsamic.  Bon Appetit!

    

Poached Egg Topped Sauteed Asparagus

For me, egg yolk is Mother Nature's perfect sauce.  I'm sure that I am biased because I could eat over-easy eggs every day of the week.  This recipe combines delicious in-season asparagus with the fantastic qualities of a poached egg.  Topping this off with a drizzle of Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar give this dish a spectacular flavor.

This recipe only has a few ingredients, and works great as an appetizer or small dish.  This recipe does utilize a cooking technique that many people may not have performed themselves.  Poaching an egg is fairly simple, and the only way to get any good at it is through practice.  I won't go into deep details on how to make them, simply because there are hundreds of good resources on the internet.  Simply Google-ing "poached egg" will give great picture examples, and searching YouTube will give easy to follow visual instructions.

Ingredients:   Servings:  4
1 lb - Asparagus
4 - large eggs
1 - lemon

As needed - Pastamore Meyer Lemon Oil

As needed - Pastamore Traditional Barrel-Aged Balsamic Vinegar

1/2 Tbsp - Vegetable oil
To taste - salt and black pepper

Directions:
1.  Heat a large saucepan on the stove over medium-high heat.  Rinse the asparagus, and cut the ends off of the stalks.  Cuts should be made where the knife easily passes through the flesh.  When the pan is hot, add the vegetable oil and allow to heat.  Once hot, add the asparagus.  If the asparagus begins to darken too fast, reduce the heat to medium.  Asparagus will be done when tender.

2.  Fill a medium sized pot half-way full with water, and place on the stove over medium-high/high heat.  The water should be heated until it is just about to boil.  The water should not be a rolling boil, and there should be little to no bubbles.

3.  Add the juice of 1/2 lemon to the water.  Break the eggs into 4 separate small bowls or containers.  Using a spoon or spatula, create a whirlpool in the center of the pot.  Gently lower one egg into water.  Cook for 3-4 minutes.  Remove using a slotted spoon, and allow to drip over a towel or paper towel.  Repeat with the remaining eggs.

4.  Plate the asparagus.  Top with the poached egg, and season with salt and black pepper.  Lightly drizzle both Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar over the top.  Enjoy!

Bold Balsamics

One thing we get asked all the time is....what can balsamic vinegar be used for besides salads and desserts?  Well my friends, we have been grilling up some very flavorful meals using balsamic vinegar.  This recipe uses a fig balsamic to marinate the meat. 

 Fig Balsamic Marinated Rib Eye Steak with Green Beans
Servings: 4

Ingredients:        
4 - Ribeye steaks
2 Tbsp - Pastamore Fig Balsamic Vinegar
1 Tbsp - vegetable oil
1 lb - fresh green beans
1/2 - medium onion, sliced
1.5 tsp - garlic, minced
1 lb - new potatoes
4 oz - milk
1 Tbsp - butter/olive oil/Pastamore Rosemary Dipping Oil
To taste - salt and black pepper

Directions:
1.  Rinse the potatoes.  Cut the potatoes into quarters and place into a large pot. 
Cover the potatoes with water, and place the pot on the stove over high heat.  Cook until fork tender.

2.  Place the steaks into a large zip top bag or onto a large dish.  Cover with 1.5  Tbsp Pastamore Fig Balsamic Vinegar and 1 Tbsp vegetable oil.  Mix until the steaks are evenly coated.  Season with salt and pepper.  Allow to marinate  10-15 minutes before cooking.  Remove the stems from the green beans.

3.  Heat grill to medium-high heat. 

4.  Place a large cast iron skillet onto one side of the grill.  Place the marinated  steaks onto the grill.  Add the sliced onions and green beans to the pan.  Add a drizzle of vegetable oil, and season with salt and pepper.  Cook for 5 minutes, and then add the minced garlic  Cook the green beans until the they are tender and the onions are soft (10-15 minutes).  Season the green beans with salt and black pepper.  Grill the steak until the desired doneness is reached.  Remove the green beans and steak from the grill.  Allow the steaks to rest for 5-10 minutes before serving.

5.  Drain the potatoes in a colander, reserving a little of the cooking liquid.  Return  the potatoes to the pot that they were cooked in, and add the 1/2 cup of milk and 1 Tbsp of butter/olive oil/Pastamore Rosemary Dipping Oil.  Mash using a potato masher.  Season with salt and pepper, and mix until thoroughly incorporated.

6.  Plate the mashed potatoes, the steak, the green beans, and then finish the plate
 with a drizzle of Pastamore Fig Balsamic Vinegar.

Fresh Lemon Tzatziki

After eating at a Greek restaurant last week, I was inspired to make some tzatziki sauce at home.  A nice warm pita and tzatziki sauce made a fantastic snack or appetizer.  The addition of the Pastamore Meyer Lemon Oil gives this tzatiziki a unique and refreshing flavor.  Amounts of ingredients can be changed in this recipe easily to accommodate specific tastes.

Ingredients:
8 oz - fat free Greek yogurt

1/2 Tbsp - Pastamore Meyer Lemon Oil

1/4-1/2 - medium cucumber
10-15 leafs - fresh mint
1 Tbsp - fresh lemon juice
To taste - salt and white pepper

Directions:
1.  Place Greek yogurt into a mixing bowl.  Add lemon juice.

2.  Peel the cucumber, and remove the seeds using a spoon.  Mince the cucumber and add to the yogurt.

3.  Remove the mint leafs from the stem.  Cut with a fine chop.  Add the mint and the Pastamore Meyer Lemon Oil to the mixing bowl.

4.  Mix until thoroughly incorporated.

5.  Serve with warmed pitas or flat bread.

Salad Time...Get out the Grill?

     Salad Time...Get out the Grill?  Why of course, there's nothing quite like grilled portabella mushrooms and a nutrient dense, refreshing salad.  I really enjoy the explosion of flavor that comes from the watermelon and the fig vinaigrette doing a dance with the mushrooms, walnuts and goats cheese.  So, when it's salad time, get out the grill, you'll be glad you did!

                           

 

 Grilled Mushroom and Spinach Salad with Balsamic Fig Vinaigrette

Servings:  4

Ingredients:         
2 - large portabella mushrooms
8 oz - baby spinach
2 Cups - seedless watermelon
2 oz - goat cheese
3 oz - walnuts
2 Tbsp - Pastamore Fig Balsamic Vinegar
3 Tbsp - Extra Virgin Olive Oil
To taste - salt and black pepper
1 tsp - minced garlic

Directions:
1.  Heat grill to medium-high/high heat.

2.  While the grill is heating heat a small saucepan on the stove over medium heat.  Once the pan is hot, add the walnuts to the pan. Dry roast the almonds until they have become toasted.  The walnuts will be crisp and dry, be sure to stir them often so they do not burn.

3.  Remove the stems from the portabella mushrooms and place gill side up on a plate.  Lightly drizzle with olive oil and Pastamore Fig Balsamic Vinegar.  Place 1/2 tsp of minced garlic onto the mushrooms, and spread the garlic until evenly distributed.  Season with salt and black pepper.

4.  Place the mushrooms onto the grill.  Grill until the mushroom has become tender, approximately 10 minutes.

5.  While the mushrooms are cooking, cut the watermelon into 1/2" x 1/2" pieces.

6.  Once the mushrooms have cooked, cut them into 1/4" x 1/2" strips.

7.  Place the spinach, mushrooms, and watermelon into a large bowl.  Rough chop the toasted walnuts and add to the bowl.  Crumble the goat cheese and add to the bowl.  Mix until all ingredients are evenly spread.

8.  Place the Pastamore Fig Balsamic Vinegar into a small bowl. Slowly drizzle the olive oil into the vinegar while whisking until all of the oil has been added.

9.  Serve the salad and top with the fig balsamic vinegar vinaigrette.