Authentic Italian Tiramisu

This is a modified Tiramisu recipe from my friend Michela Concetti from Susa Italy

Ingredients:

17 ounces mascarpone cheese

4 egg yolks

2 pkgs. of lady fingers

½ cup of sugar plus a little extra to sweeten coffee

Unsweetened cocoa powder

6 cups of mocha coffee

First prepare the coffee, which is essential to wet the lady fingers * See note below

Put in a bowl and add sugar to your taste, then let it cool.

Whip the egg yolks with the sugar until the mixture is puffy and creamy.

Add the mascarpone cheese until creamy, smooth and fluffy.

You got the cream of tiramisu!

Lightly dip the lady fingers in coffee for longer than a couple seconds or they will get soggy. Put a single layer of into the bottom of your baking dish

Cover the lady fingers with a layer of mascarpone cream.

Arrange now the second layer of lady fingers.

Cover them with the remaining cream and level.

Sprinkle with cocoa powder the surface of the Tiramisu and store in refrigerator until it is to be eaten.  I added chocolate shavings for a garnish

• NOTES*   If you are unable to find lady fingers in your local grocery you can substitute Pepperidge Farm Milano cookies.

Chickpea and Tomato Basil Salad

1 can chickpeas, drained and rinsed

1 pint Cherry tomatoes, halved

5 large basil leaves, chopped

3 cloves of garlic, minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey

pinch of salt

Toss all ingredients together and chill for at least 20 minutes and serve.

 

Greek Rice Pilaf

Greek  Rice Pilaf also  known as Prassorizo  ( Leeks and Onions)

INGREDIENTS:
 makes 4-6 servings

3 large leeks sliced  thin
6 green onions sliced thin
1 yellow onion  diced
1 cup Arborio rice
Extra Virgin Olive Oil
¼ cup of dried  parsley
2 tbsp. minced garlic
1 tbsp. Greek Oregano
Salt and pepper to taste
3 cups water

DIRECTIONS:

Heat the olive oil in a large sauce pan over a medium heat.


Add the leeks and onions to the oil stir well and sauté until soft (cover the pan for 3 -5 minutes).


Add the Arborio rice and sauté for 2 more minutes mixing well to coat the rice with oil.

Add garlic and parsley to the pan, mix and heat through for another minute.


Add seasonings and gradually add 2 cups of water stirring occasionally.


Once all the water has been added and the pan`s contents brought to a boil, turn the heat down to medium-low and cover the pan to simmer for 20 minutes.


Continue stirring and add  water if  needed.


Once the rice is finished  cover and remove from heat and let sit for 10 min. And serve

Tuscan Raw Kale Salad

Ingredients
4-6 cups kale, loosely packed, sliced leaves  and midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
salt & pepper, to taste
2/3 cup grated Pecorino Romano cheese
1.2 cup toasted walnuts
Instructions
Whisk together lemon juice, olive oil, salt, pepper to taste
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese and toasted walnuts
Will keep well in fridge for 3-4 days.                                    

Greek Nachos

Ingredients…

8  - pita`s cut into triangles
1 - sm. container crumbled Feta
1- pound of ground Lamb
1- 5 0z. Container of plain Greek Yogurt
4- Roma tomatoes
1 - med. Cucumber
1- tsp. dried mint
½ - cup  Kalamata olives
Hummus
Extra Virgin Olive Oil


Directions…

Cut the Pita`s into triangles and place on a baking sheet, drizzle with Olive oil and  toast in the oven at 350 degrees for 8 min. remove from heat  and arrange on a large platter.

Dice the Olives, cucumbers with the skin  on and the tomatoes and set aside.

In a skillet brown the ground Lamb in Olive oil. When done remove from heat and stir in the mint. Spoon the meat over the pitas. Place dollops of Greek yogurt randomly over the meat, then add the diced olives, cucumbers and tomatoes and sprinkle the feta over the top. Serve warm and with  Hummus.

The Spice Agent

Recently on a trip to Branson and browsing  the shops of Historic Downtown Branson, Mo. My daughter and I stumbled upon a shop called the spice agent, I was needing a Middle Eastern spice called Sumac and I thought no they probably  dont have such a item, but decided to go in anyway, wow was I ever wrong the Owner Chris has a whole line of Middle Eastern spices  and tons of other  unique hard to find spices.

                 Owner of the Spice Agent Chris Poulos                                                                                                                                                                                                       

           The Spice Agent delivers fresh spices, specialty blends, dried goods, gourmet salts, and more. Check out our page for great cooking tips and ideas!
Order online also  www.TheSpiceAgent.com


The Spice Agent offers goods for sale at its retail location in Historic Downtown Branson, MO and online. The goal: offer the freshest collection by buying spices in whole form and grinding on site. It is our mission to help cooks understand the importance of keeping spices stored properly and maintaining a fresh collection in the kitchen. Fresh spice makes all the difference!

These are a few of the spices  I picked up. The Sumac and  the Baharat are some of the most fragrant  you will find. I bought the powdered Horseradish because I had never  tried the powdered before, I mixed a couple of tablespoons of mayo and a pinch of the Horseradish, mixed and put on a Roast Beef sandwch , yum! The flavor was mild and  I didnt miss the heat Im used to  from most Horseradish.   The Hickory powder, I used a pinch of it  in a pot of chili, the best Chili I have ever ate. It reminded me of when you go camping  and the food has a  slight smoky flavor and is always delish.

Tropical Fruit Salsa

2  - mango`s peeled and diced
1 -  cup fresh pineapple tidbits
¼  - cup diced green bell pepper
¼  - cup diced  red onion
1/3 - cup lemon juice
1/8 - Devo Pineapple White Balsamic Vinegar * notes below
1 -  tablespoon red pepper flakes
2 -  chopped Cilantro

Combine all ingredients and serve. Goes really  well with grilled chicken.


*  I used Pineapple White Balsamic vinegar from the Devo Olive Oil co. because it is both sweet and tangy. It added such a nice taste to the salsa and really enhanced the Pineapple flavor.

Pineapple White Balsamic vinegar is just  one of the many unusual and delicious  flavors of Oil and Vinegars that  Devo Olive Oil sells.  The store is great, you get to taste everything  before purchasing.  Your taste buds go wild and your culinary  creative ideas start flowing  on how to use these great flavors.

Devo Olive Oil

Devo Olive Oil Co.

317 Branson Landing BLVD., Branson, Mo.  65616
phone ( 417) 544 -1413