SALMON WITH GINGERED BALSAMIC SAUCE CANNELLINI BEAN, CARROT AND PARSNIP SOUP
The world of oil and vinegar is larger than you might think. With a drizzle, create magic, BY CLAUDIA W. ESBENSHADE, Staff Writer
Locally, two oil and vinegar taprooms have opened in the past year. Home cooks and local chefs have tapped into the variety of flavors offered at these businesses and are discovering myri
1/4 cup Olio 25 Star Balsamic from Modena
1 tablespoon shredded fresh ginger (use the coarse holes of a cheese grater)
1 tablespoon minced green onion
1 garlic clove, crushed through a press
Nonstick vegetable oil cooking spray
4 salmon fillets (approximately 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Position a flat broiler pan 6 inches from the source of heat and preheat the broiler. In a small saucepan, bring the balsamic vinegar, ginger, green onions and garlic to a simmer over low heat.
Remove from heat and set aside. Meanwhile, spray the broiler pan with nonstick cooking spray. Season the salmon with salt and pepper. Broil the salmon skin-side down, until just opaque when flaked in the center with the tip of a knife, 5 to 7 minutes. Transfer fish to warmed dinner plates. Spoon balsamic vinegar with its seasonings over the fish and serve immediately.
Recipe from Joe Desimone of Olio in Lititz.
1/4 cup Seasons Family Reserve Extra Virgin Olive Oil
2 leeks, sliced
1 large roasted red pepper, chopped
4 garlic cloves
2 large tomatoes, diced
5 cups water
2 (15.5-ounce) cans cannellini beans, drained, rinsed
1 tablespoon Seasons smoked paprika
2 large carrots, cut into bite-size pieces
2 parsnips, cut into bite-size pieces
1 teaspoon black peppercorns
1 bay leaf
3 cups spinach leaves
2 tablespoons Seasons Sherry Reserva Vinegar
8 slices of chorizo (cut in bite-size portions)
Salt to taste
In a deep saucepan, heat the EVOO. Add leeks, roasted red pepper, tomatoes and garlic cloves. Saut' until soft, about 10 minutes over medium heat. Transfer the mixture to a food processor and puree.
Bring pureed vegetables back to saucepan. Add water, carrots, parsnips, bay leave, peppercorn and smoked paprika. Stir and let boil over medium heat for 5 minutes.
Add chorizo, beans and spinach. Stir well and let simmer over medium heat for 15 minutes. Broth should be thick and hearty. Drizzle with Seasons Sherry Reserve vinegar and serve immediately. Add salt to taste. Recipe from Seasons Olive Oil and Vinegar Taproom.