Prosciutto + Pistachio Salad

Prosciutto + Pistachio Salad

Last week I gave you a simple recipe that used seasonal local ingredients. My Onion, Fig, & Feta tarts used cheese from a local goat farm and seasonal fresh figs. And although the tarts are extremely delectable on their own, I created them with the intent to include the pastries as part of a larger meal that is just as simple to prepare as the first portion.

Fig pastry recipe is here: Onion, Feta, & Fig Tarts

If you have thumbed around my blog, for even a second, you will notice that it is filled with hearty southern food and decadent baked goods. I am not a one trick pony, I do (quite often) make healthy(ish) food. I swear you can find a salad recipe some fifty posts ago.

Like my fig tarts, and this recipe uses fresh local ingredients; plus, you can whip it up in a dash. My homemade salad dressing, which sets any salad apart, is made with local Savannah honey and white balsamic for a punch.

I crisp of some salty prosciutto and sprinkle over pistachios. Served on the side, which add sweet and savory notes, are the fig tarts posted last week.

This one is a dinner party show stopper (along with well cooked protien) or a satisfying weeknight meal that is better than that frozen pizza we always go to.

Pistachio & Proscuitto Salad

Pistachio & Proscuitto Salad

Ingredients

  • For The Dressing:
  • 1/4 Cup of White Balsamic Vinegar
  • 1/4 Cup of Olive Oil
  • 1 Tablespoon Garlic, minced
  • 2 Tablespoons of Honey
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • Juice of 1/2 of a Lemon
  • For The Salad:
  • 1 Cup of Shelled Pistachios, toasted
  • 4 Ounces of Prosciutto
  • 1 Pound of Spring Mix
  • 2 Onion, Fig, & Feta Tarts Per Person

Instructions

  1. The day before, or a few hours before, make the salad dressing.
  2. In a mason jar, combine all of the dressing ingredients.
  3. Vigorously shake.
  4. Place the dressing in the fridge until ready to use.
  5. To make the salad, heat up a medium skillet and fry the prosciutto until crispy.
  6. Drain cooked prosciutto on paper towels.
  7. Make each salad by topping them evenly with pistachios, crumbled prosciutto, the dressing, and 2 tarts.
Powered by Zip Recipes
https://epicuropedia.com/2019/07/25/prosciutto-pistachio-salad/

1X4A9840

Advertisements

Seasonal Citrus Salad

Seasonal Citrus Salad

Citrus was put on this earth to help get everyone through the cold winters in the south. You see us southerners, especially in the low country, thrive in thick sticky heat. The second the temperature drops below 70 degrees, madness ensues.

Around the same time the winter blues make us yearn for a day on the boat and some warm salt air, citrus comes into season. A little fresh vitamin C pick me up always helps make the long winter nights seem shorter. Every time I peel a juicy ripe orange I am immediately reminded of sipping a Mai Tai by the pool.

If you look in my pantry this time of year, you will always find a mound of sumo oranges. My husband loves to bring them home to me as a treat, unless I really need some chocolate.

This recipe came together by walking around my local market and picking out what was ripe and in season–citrus. And of course I included sumo oranges.

I love a recipe that is a simple-to-make showstopper. When you use really good in-season ingredients it does not take much work to make the finished dish taste good. All together this Seasonal Citrus Salad took around ten minutes to throw together, and the result was one I was proud to serve to my friends for dinner. This salad would also be a lovely addition to any brunch or breakfast.

Because this recipe is seasonal, you can use any citrus that is available near you. Please do not feel constrained to use what I have listed, go out and grab your favorite winter citrus.

Seasonal Citrus Salad

Seasonal Citrus Salad

Ingredients

  • For the Dressing:
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Reduced White Balsamic Vinegar
  • 1/2 Cup of Olive Oil
  • 1 Teaspoon of Tahini
  • 1/2 Teaspoon of Salt
  • For the Salad:
  • 1 Pomelo Citrus
  • 2 Sumo or Tangelo Oranges
  • 2 Oranges
  • 1 Grapefruit
  • 1/2 of a Red Onion, peeled and thinly sliced
  • 1 Cup of Pistachios, roughly chopped
  • 1/2 Cup of White Vinegar

Instructions

  1. First make the dressing. In mason jar, combine all of the ingredients for the dressing, cover with a lid, then shake until well combined. Set aside.
  2. In a small bowl cover the sliced red onion with the white vinegar. Set aside to allow the onion soak in the vinegar and soften its flavor.
  3. Peel and slice all of the fruit.
  4. In a large bowl combine the sliced fruit, drained onions, and salad dressing. Mix until well combined.
  5. Top salad with chopped pistachios and serve immediately.
Powered by Zip Recipes
https://epicuropedia.com/2019/02/17/seasonal-citrus-salad/

Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.

IMG_4913

Pluot & Almond Galette

Pluot & Almond Galette

Ingredients

  • Crust Ingredients:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 sticks cold unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon of sugar
  • 5 tablespoons ice water. Add more if needed
  • Galette Ingredients:
  • 1 Tablespoon of Brown Sugar
  • 3 Tablespoons of All Propose Flour
  • 2 Tablespoons of Butter, cut into small pieces
  • 1/2 Teaspoon of Salt
  • 6 Pluots, sliced
  • 1 Tablespoon of Vanilla Extract
  • 1 egg yolk
  • 1 Tablespoon of Milk
  • 1 Cup of Sliced Almonds, coarsely chopped

Instructions

  1. In a mixing bowl, combine flour, sugar, salt and mix until combined.
  2. Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
  3. Pour in your 5 tablespoons of ice water.
  4. Lightly fold together ingredients with your hand until the dough just comes together.
  5. Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
  6. While the dough rests prepare the rest of your ingredients.
  7. Slice your pluots into thin wedges, and place in a mixing bowl.
  8. Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
  11. Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
  12. Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
  13. Evenly arrange your small pieces of butter over the top of the fruit.
  14. Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
  15. Create an egg wash by whisking your milk and egg yolk together.
  16. Brush the wash onto the crust, then sprinkle with white sugar.
  17. Bake for 45 minutes to 1 hour, until the crust is golden brown.
  18. Let cool completely before serving, or the juices will not set and run out.
Powered by Zip Recipes
https://epicuropedia.com/2018/08/21/pluot-almond-galette/