LATEST TASTINGS

(Image from www.artofeating.com)

The English poet and hymnodist William Cowper (1731-1800) said it best in his poem “The Task” (1785): “…Variety is the very spice of life, That gives it all its flavor...” In everything I approach, I do so openly and with a curiosity to learn from the experience. 

Following are my latest reviews of foods, champagne wines, and restaurant tastings that exemplify Cowper’s goals.  Today’s edition includes Lavazza Coffees, Nielsen-Massey Vanillas, Champagne Armand De Brignac Wines, Boka Chicago, Lou Malnati’s Pizzeria, and Perry’s Steakhouse & Grille.  Enjoy!

~ Food Tastings ~

Lavazza Coffee ~ Espresso Roast, Intenso Dark Roast, and Kilimanjaro Single Origin ~ I have always been partial to strong, full-bodied coffee.  I also find that drinking coffee black allows for the taste profile to be fully appreciated.  I’ve never been disappointed with this brand’s varieties or quality.  The Espresso Roast surprisingly goes well as a breakfast brew.  Its aroma and flavor are beautifully intense, with a slight bit of tang; the fine grind was ideal for espresso makers, but also automatic drip.  The Intenso Dark Roast was comparable to the aspects of the Espresso Roast; overall, however, the flavor was more rounded and less tangy.  The Kilimanjaro Single Origin has a mild aroma with a very round and mellow flavor; both the aroma and flavor were pleasant, and delicious.  My Tip:  I don’t recommend using a fine grind of coffee in a French press pot, because as the grind blooms, it expands and places a strain on the brewing mechanisms with increased pressure and stress on the glass beaker; I’ve had my glass beakers crack under the build-up of pressure from using the wrong grind.  All three of these varieties were delicious; I enjoyed savoring each one as a perfect way to get my day started.  For more information, visit http://www.lavazza.us/us/

Nielsen-Massey Vanillas ~ Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Pure Vanilla Extract ~ For over forty years, discerning chefs and home cooks have preferred the extracts and flavorings of Nielsen-Massey for their purity, high quality, and performance consistency.  When it comes to vanilla, Nielsen-Massey is also superior in taste.  I had the opportunity to try their Pure Vanilla Bean Paste and Pure Vanilla Extract.  It’s interesting to note that one-tablespoon of either product is the equivalent of one vanilla pod; this equivalency assure intensity of the vanilla flavor and its authentic taste.  Try using both in any recipe that calls for equal measures of just the extract flavoring.

(My "Sweet Heavenly Bites"; photo by T. Herman)

For example, for my “Sweet Heavenly Bites” cookie recipe, it calls for two tablespoons of flavoring extract; I used one tablespoon of the Bean Paste and Extract.  The purity and intensity of the vanilla flavor in both of these products doesn’t dissipate during the baking process and leaves a beautiful pronounced taste that is balanced and enhances the finished product.  For more information, visit http://www.nielsenmassey.com/consumer/index.php

~ Event Tastings ~

(Champagne Armand De Brignac Rosé; photo by T. Herman) 

Champagne Armand De Brignac Launch of Blanc de Noirs Assemblage Two at Boka Chicago Restaurant (Chicago, IL) ~ 12th and 13th generation champagne growers Jean-Jacques Cattier and son, Alexandre Cattier, craft these elegant wine cuvées.  Their family has grown champagne vines for over 250 years in the champagne wine region of Montage des Reims, France.  The superior quality to these wines is the result of taking only the first and freshest pressings of the grapes; another unique characteristic to the assemblage is that Armand de Brignac blends a trio of vintages from three distinct harvests.  Armand de Brignac is also deeply committed to sustainability of its wine cultivation and vineyard management.  It has received the coveted French government certification for vineyard management, High Environmental Value Level 3 (“Haute Valeur Environnmentale”).

~ Champagne Armand De Brignac Rosé ~

Composition: 50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Delicate, fruity, crisp, and slightly sweet.

~ Champagne Armand De Brignac Blanc de Blancs ~

Composition: 100% Chardonnay

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Bright, crisp, dry, and with a bite; high level of sulfates.

~ Champagne Armand De Brignac Gold Brut ~

Composition: 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Well-rounded and balanced; bright, crisp, and fruity.

(Champagne Armand De Brignac Blanc de Noirs Assemblage Two)

~ Champagne Armand De Brignac Blanc de Noirs Assemblage Two ~

Composition One: 100% Pinot Noir

Multi-Vintage: 2006, 2008, 2009

Composition Two: 100% Pinot Noir

Multi-Vintage: 2008, 2009, 2010

My Tasting Notes: Lovely and fruity, slightly intense, and dry; had a velvety and smooth mouth-feel.

~ Champagne Armand De Brignac Demi Sec ~

Composition: 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-Vintage: 2009, 2010 & 2012

My Tasting Notes: Fresh and fruity, crisp, and slightly dry.

~ The Menu ~

Welcome Aperitif

Champagne Armand de Brignac Rosé

Appetizer

The Dish: Marinated Striped Jack with Nori, Lime, and Potato

The Pairing: Champagne Armand De Brignac Blanc de Blancs

My Tasting Notes: The pungent aroma and salty taste of the fish overpowered this wine.

First Course

The Dish: Roasted Chicken with Mushroom Au Jus, and Turnip Puree

The Pairing: Champagne Armand De Brignac Gold Brut

My Tasting Notes: A delicious brined chicken breast with seared herbed skin that was enhanced with this crisp and bright wine; wonderful food and wine pairing.

Second Course

The Dish: Lamb Tender, with Apricot Puree, and Spring Onion

The Pairing: Champagne Armand De Brignac Blanc de Noirs Assemblage Two

My Tasting Notes: A delicate morsel of roasted lamb gave an earthy umami aspect with this elegant wine; another wonderful food and wine pairing.

Dessert Course

The Dish: Coconut & Citrus Ice Cream, Angelfood Cake, with Passionfruit, Tapioca, and Elderflower infused Crème Anglaise

The Pairing: Champagne Armand De Brignac Demi Sec

My Tasting Notes: Delightful sweet dessert notes were heightened with this delicate fruity wine; this was a wonderful ending to a delicious evening.

For more information, visit http://armanddebrignac.com

Boka Chicago Restaurant ~ This Michelin-star restaurant is a favorite of locals and visitors, and has quite the following.  Wonderful ambiance, great service, and delicious menu selections.  For more information, visit http://www.bokachicago.com

~ Lou Malnati’s Midway Preview Celebration (Chicago, IL) ~

(Photo by T. Herman)

In 1971, the first Lou Malnati’s Pizzeria opened in Lincolnwood, IL, a northwest area of Chicago.  The location specialized in Chicago’s famous deep-dish pizza.  Since that first pizzeria, there have been 12 full-service restaurants, 33 carryout locations, and 2 cafes, all located throughout the Chicago-area; there is also one restaurant in Phoenix, AZ.  As of May 5, the Malnati family proudly opened up its thirteenth full-service restaurant in the busy Chicago Midway airport corridor, making it their forty-eighth pizzeria establishment.  I had the pleasure of attending a special preview celebration with some family members. 

(Chicken Marsala Rigatoni; photo by T. Herman)

We dined on their delicious Malnati Signature Salad, which was dressed with their delicious Sweet Onion Vinaigrette.  Some of us had their Lasagna, Bowtie Pasta and Lou’s Sausage, and Chicken Marsala Rigatoni; I enjoyed the latter.  The portion sizes were generous and a to-go bag was in order.  We also enjoyed their delicious Spinach and Mushroom Deep-Dish Pizza; for dessert there was Tiramisu, and Key Lime Pie.  

Overall, the service was outstanding, and the food incredibly delicious.  I admit that it had been many years since I had enjoyed a slice of the iconic Lou Malnati’s Deep-Dish Pizza, and this special preview event made up for that long dry spell; there’s good reason why this pizza is considered the best in the area.  The restaurant was packed with animated guests who brought a party atmosphere to the preview, but that was understandable since it was a celebration.  If the preview is any indication of the new location’s success, my guess is that there’s nothing to worry about at all and that this latest location will be a huge success.  It’s worth a return visit to experience some of the other extensive menu offerings, despite the driving being a bit of distance for me.  For more information, visit https://www.loumalnatis.com/chicago-midway

~ Perry’s Steakhouse & Grille (Oakbrook, IL) ~

For thirty-seven years, Perry’s Steakhouse & Grille has been serving their award-winning iconic “seven-finger-high Pork Chop”.  It’s first restaurant opened in 1979 as part of the family’s Perry’s Butcher Chop and Deli, in Southeast Houston.  Since then, the number of restaurants has expanded to fourteen.  The secret to their famous Pork Chop is that it’s seasoned with a proprietary blend of spices, and then delicately cured, slow roasted, slow smoked and caramelized to perfection.  It arrives tableside perfectly seasoned and grilled with melting garlic-herb butter, a lime slice to add a touch of tang, and delicious fresh mashed potatoes. The restaurant also offers prime beef, seafood, salads, and delicious vegetable sides.  I went to this fairly new location recently and was impressed with the beautiful club ambiance.  The dim lighting and tables covered in linen added an upscale aspect to this restaurant.  Service was outstanding and began with a serving of their on-premises freshly made bread, which was delicious.  

(Photo by T. Herman)

For my choices, I went with their seasonal salad of Garden Greens, with Pear, and Candied Pecans; a little went a long way of the slightly peppery house Italian dressing, which I requested on the side.  The main entree included their luncheon cut of their famous Pork Chop, the portion size is quite generous, and the equivalent of the size of a large four-fingered palm; its size reminded me of two generous cuts of thick-cut Iowa pork chops; my server told us that the dinner portion is close to seven-fingers in height.  The seasoning was perfect, and the curing and grilling process made for a moist and delicious taste experience; the serving of the mashed potatoes, while also delicious, was a bit on the salty side.  Overall, the entrée was wonderful and I had plenty leftover to take home (same with the salad).  The value for the meal is very attractive, given the size of portions, which can easily be shared by two calorie-conscious folks.  My guest’s choices included their Spinach & Warm Bacon Vinaigrette Salad with Grilled Salmon.  

(Photo by T. Herman)

Of course, we both had to try their desserts.  To me, you can tell how great a restaurant is by the quality and taste of their desserts, and Perry’s didn’t disappoint. Coffee was served with a small plate of mini almond biscotti, perfect for dunking!  For the main dessert attraction, I ordered their Vanilla Bean Crème Brûlée with Fresh Berries (a mix of raspberries, blackberries, and strawberries, embellished with a tasty sprig of mint leaves); my guest ordered their Deconstructed Lemon Meringue Pie, which she enjoyed.  The Crème Brûlée was exceptionally delicious; it had just the right amount of crack to the burned sugar, and it’s velvety smooth consistency and rich taste of pure vanilla bean and lip-smacking rich egg-vanilla custard was the perfect end to a wonderful dining experience.  For more information, visit http://www.perryssteakhouse.com/menu-locations/chicago/oak-brook/

~ In Closing ~

(Image from www.hopespeak.com)

Take the time to be culinary-curious…discover new tastes…go out and explore your surrounding area for some new experiences…make it an adventure…claim your new culinary finds.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, United Fresh, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as indicated, or as represented by the specific brand.)

SPRING GREEN ~ LIGHTER FOOD FARE

(Image from www.ally.com)

Although the calendar indicates it’s definitely Spring, Winter is still holding on a tiny bit in some parts of the country, and where I’m at, the temps are going to dip back down into the thirties in a few days.  I’ve always loved Spring, because it was always about renewal and possibilities for nearly everything in my life.  In my other blog, “Terry’s Spa, Beauty and Wellness Go-To” I write an annual article on lifestyle transitioning from Winter to Spring.  Everything “lightens up” in Spring, including the types of things you cook.  As the temps heat up, I try to also lighten up my food choices; come Summer, I try avoiding using the oven as much as possible.  Lighter food fare is also easier to digest than heavier or denser food items, like meat, heavy sauces, etc.; and, it’s certainly easier to enjoy eating something that’s not steaming hot, like soup or stew when the temps are also hot.  And while I’m a basic cook, I also enjoy exploring new recipes, foods, and tastes.  Following are some of my culinary creations that I developed over the past year; I have quite a number of them, but decided to share these, since they’re ideal for Springtime.  Enjoy!

Cream of Asparagus & Scallion Soup

(Photo by T. Herman(

…my homage to the new season of Spring, usually takes shape with a soup that features two of the season’s most iconic veggies…asparagus and scallions…I took a large bunch of thin asparagus, cleaned, and then chopped into one-quarter inch pieces…I took a large bunch of scallions, cleaned, and then chopped them into one-quarter inch pieces…I added both chopped veggies to a Dutch oven and then added a large container of herb seasoned chicken broth, along with some reserved asparagus water (from the Spring Quiche I made a few days ago; the flavored water was from boiling some of the asparagus I used for this dish; more frugality)…to the mixture, I also added a few Bay leaves, and about two tablespoons of dehydrated parsley flakes…the soup is currently cooking over a medium flame…once it begins to boil, I’ll remove the Bay leaves, and then simmer, with the cover slightly ajar, and continue cooking for at least thirty minutes, or until veggies are al dente…I’ll then turn the gas off, cover completely and allow the cooking process to steam…after checking for seasoning and the taste of the veggies, I’ll then use my immersion blender to purée…to the puréed mixture, I’ll add a bit of milk to make the overall consistency creamy…I’ll post photos of the finished soup, but for now, enjoy the prepping photos of what promises to be a tasty and delicious soup…

Spring Quiche

(Photo by T. Herman)

…I amaze myself at how clumsy I can be at times…yesterday I did some grocery shopping and of course, by the time I had gotten home, somehow I managed to crack a half-dozen eggs…as luck would have it, I had also purchased scallions, asparagus spears, and grated cheese…not too worry…I salvaged the eggs and kept them chilled…it’s not even 9:00am and I now have in the oven my version of a “Spring Quiche” (minus the crust; I’m not that ambitious!)…mind you, when I purchased my groceries yesterday, making quiche wasn’t in the meal plan…after scrambling the eggs, I added milk, dehydrated parsley, Himalayan salt, ground black pepper, sliced scallions, cut thin asparagus spears (reserving the spear heads), yellow cheddar cheese, and an Italian blend of white cheeses that included mozzarella, white cheddar, Provolone, and Asiago…to a lightly greased fry pan (I used EVOO), I then poured in the mixture in, and decorated the top with additional uncut asparagus spears, and the spearheads…I’m baking the “Spring Quiche” right now in a 320 deg F oven, which I preheated…as per my usual, I didn’t “measure” anything, and just went with my visual instincts, which I hope prove to be correct and the finished product turns out delicious, because it sure looked that way going into the oven…digits crossed…

Antipasto Salad

(Photo by T. Herman)

…I had a taste for a salad, so I used what I had on hand (there's that frugal theme, again!) and improvised by creating a salad that's a twist on a familiar theme…I drained and chopped marinated vegetables (Alessi and Vigo brands) that included green asparagus, white asparagus, button mushrooms, artichoke hearts, and hearts of palm & artichokes (I do love artichokes!)…I added these to a bowl, plus chopped celery leaves, diced yellow onion, and whole grape tomatoes…I then added EVOO (Cobram Estate, Australia brand) and some dried oregano…after mixing thoroughly, I chilled for about thirty minutes and served alongside a slice of Margherita Pizza (Palermo’s) that was topped with sweet basil pesto (Aldi Priano)…this was a quick and easy light dinner that was also delicious…

Garlic & Herb Focaccia

(Photo by T. Herman)

…preheat oven to 357 deg F…I had a one pound round of frozen plain pizza dough…once it was thawed, I allowed it to come to room temperature…I then oiled a large mixing bowl with EVOO and transferred the dough to the oiled bowl and then covered it…I allowed it to rise for one hour…I uncovered it and punched the dough down and began adding all-purpose flour to remove the tackiness…to an oiled (EVOO) glass baking dish, I added the dough and smoothed it out to fit the pan…I then pricked it with a fork to keep the dough from puffing up unevenly and creating air pockets…I liberally coated the top with more EVOO and then added a generous amount of garlic powder and oregano…I baked it for about an hour…the finished focaccia looked nice and rustic…to individual servings I added a bit of Himalayan pink salt…optional add was basil pesto…would also be great dipped in a nice marinara sauce…to go along with this, I also jazzed up a plain cheese pizza by sprinkling it with oregano and topping it with a few thin slices of Italian hard salami and provolone cheese…I sprinkled a bit more oregano and baked for about twenty-five minutes, or until the cheese was melted and the top was a golden brown…I topped it with sweet basil pesto (Aldi Priano)…the pizza had a nice crisp chew to it, and the focaccia had a soft chew to it…both items were delicious…

Meatloaf Bake

(Photo by T. Herman)

…I had a taste for meatloaf, and decided to thaw some frozen hamburgers I had, and use that as the base…once thawed, I blotted away any moisture from the burgers…preheat oven to 350 deg F…in a large mixing bowl, add the thawed hamburger, and crumble…sauté in EVOO one medium diced yellow onion, and three minced cloves of garlic…cook slightly, remove from heat, and cool to room temperature…to crumbled meat mixture, add dehydrated parsley, ground black pepper, Worcestershire sauce, three eggs, one cup of plain breadcrumbs, a splash of half and half, and the cooled sautéed veggies…mix well…lightly oil a large glass baking dish…add the seasoned meat mixture…press evenly throughout the entire baking dish…cover with two 8 oz cans of plain tomato sauce…distribute the tomato sauce evenly over the meat…bake for one and one-half hours, or until knife inserted comes out clean…I’ll post photos of the finished dish once it comes out of the over...I might make some mashed potatoes, or just eat a slice of this as my dinner…so far, it smells delicious as it’s cooking…

Marmalade Soy Baked Salmon Filets, Farro Butternut Squash & Kale, and Spaghetti Squash

(Photo by T. Herman)

…preheat oven to 375 deg F…I had the good fortune to receive, for review, some fresh caught gorgeous whole salmon filets from Atlantic Sapphire...I cut the huge filets, placed them skin side down on baking sheets, scored them, and then seasoned them with ground black pepper and Himalayan pink salt…I also had a small spaghetti squash, which I also scored and placed in a glass baking dish…in a separate small Dutch oven, I made the new Alessi Foods Farro Butternut Squash & Kale mix, which I also received for review…I added some dehydrated parsley…as the salmon and spaghetti squash were baking, I made the glaze for the salmon…I used Crosse & Blackwell Marmalade, also a review product, garlic powder, and Kikkoman Lite Soy Sauce…I mixed these ingredients thoroughly…as soon as I test the salmon for doneness, I’ll generously brush the filets with the glazed and let them continue baking to caramelize the glaze…for the spaghetti squash, I’ll just add dollops of sweet cream butter, a dash of Himalayan pink salt and ground black pepper…

Tuna Cannellini Bean Salad

(Photo by T. Herman)

…a simple, yet delicious and easy to pull together salad that’s packed with fiber and protein…again, I’m using what I have on hand to continue my frugal theme…ingredients included one 5 oz. can of Tuna packed in EVOO (Wild Planet Wild Albacore Tuna In Extra Virgin Olive Oil), do not drain, flake…13 oz. jar of Cannellini Beans (Jovial), rinsed and drained…1 T Capers (Crosse & Blackwell Premium Non-Pareil Capers)…1/4 red onion, diced…2 small fresh garlic cloves, minced…1 T sweet basil pesto (Aldi Priano)…balsamic vinegar (Aldi Priano)…dried oregano, dehydrated parsley, ground black pepper…mix everything together…no additional salt is needed, since the tuna and capers have sufficient amounts of sodium…chill for about an hour before serving with assorted crackers…

Salmon Basil Patties with Basil Caper Yogurt Sauce

(Photo by T. herman(

…I became inspired with an abundance of fresh basil from my two basil plants…I was inspired to create some Salmon Patties and incorporating this aromatic and delicious herb…I used a can of Wild Alaska Pink Salmon (Wild Planet)…I used the small amount of water it was packed in and then flaked it…to this I add an egg, ground black pepper, dehydrated parsley flakes, sautéed diced yellow onion, sautéed fresh garlic, as a binder, I used crushed crackers and some pancake mix (Bob’s Red Mill), and chiffenade of fresh sweet basil…I mixed everything well and formed into small patties…I heated a pan, added a small amount of canola oil and began browning the patties on each side…as they were cooking, I made the sauce, which consisted of plain yogurt, which I added capers and sweet basil pesto and mixed thoroughly…once the patties were browned on each side, I removed them from the pan and allowed them to cool a bit, and served with the sauce and some dill pickles…the finished patties are delicious on their own, but adding the sauce takes the flavor profile over the top…

Panzanella Salad

(Photo by T. Herman)

…I’ve made this traditional Italian salad many times…it uses leftover bread as the salad base, and is definitely frugal…while it’s delicious anytime of the year, it’s the ideal summertime salad…I’m using leftover crusty Ciabatta bread (Turano Bakery) that I’ve cut into cubes, EVOO, balsamic vinegar, thinly sliced yellow onion, minced fresh garlic, chiffenade of fresh sweet basil, sliced grape tomatoes, sweet basil pesto, chunked salad cucumbers, capers, ground black pepper, dehydrated parsley, and dried oregano…just mix everything together in a large bowl and let it rest so that the bread soaks up the vinaigrette and all the flavors meld together…then, refrigerate for several hours before serving…I drizzled the serving with Balsamic Reduction (Alessi Foods)…can also be served as part of a tossed green salad…delicious, refreshing, and frugal…

Red Dragon Fruit & Yogurt Parfait

(Photo by T. Herman)

…this exotic beauty’s color is a real visual Wow!… this was my first time ever eating Red Dragon Fruit (Frieda’s Specialty Produce)…I cut the fruit lengthwise and scooped out the beautiful intense ruby-red seeded pulp…I placed spoon-sized scoops in a wine glass…in layers, I alternated with the Red Dragon Fruit, Greek yogurt, and walnut pieces…I then topped off the final layer with a bit more of the yogurt and nuts, and then drizzled Aunt Sue’s Raw Wild Honey (Sue Bee Honey)…the addition of the honey brought out the natural juices of the Red Dragon Fruit, and added just the right amount of subtle sweetness to this exotic fresh fruit dessert…Dragon Fruit is a nutrient dense fruit, rich in Vitamins A, B  and C, plus polyunsaturated fatty acids…it’s also delicious…can also be added to fruit salads, granola, etc….

Ancho Deviled Eggs

(Photo by T. Herman)

…the other day, I tried my hand at making Chef Pati Jinich’s “Ancho Chile Salsa (Pickled)…simple ingredients…I’ll list the YouTube video clip for your reference…anyway, the longer this concoction marinates in the fridge, the better and more intense the flavors…it actually becomes sweet and savory…since I’m trying to use up what I have on hand (frugality), and it being the July 4^th Holiday Weekend, I decided to try making deviled eggs, using the Ancho recipe, plus other traditional ingredients…I peeled and halved hard boiled eggs and then removed the yolks, setting the yolks aside in a mixing bowl…I then smashed the yolks to a fine grainy consistency, and added salad dressing, dehydrated parsley, sweet Hungarian paprika, ground black pepper, and generous amounts of the Ancho recipe…I mixed thoroughly and made sure I had the desired consistency…I then filled the empty egg white halves with the mixture and smoothed out the filling…plated and embellished with sweet basil leaves made all of these combined flavors absolutely delicious…

Cream of Spring Green Soup

(Photo by T. Herman)

…what better way to celebrate being frugal and using what’s on-hand, recuperating from the flu, and welcoming the arrival of Spring and Palm Sunday this weekend by making a delicious and comforting pot of seasonal soup…chicken broth (2 cans), Tanimura & Antle Artisan Lettuces (Petite Oak and Petite Tango), diced baby asparagus (reserve tips for garnish), bay leaves (2), black pepper, and dehydrated shallots, yellow onion, garlic, celery, and parsley…half n’ half…on a medium heat, simmer the chicken broth, diced asparagus, dehydrated veggies, bay leaves, and black pepper until asparagus are thoroughly cooked and fork tender...remove bay leaves…add lettuces and cover, allowing for steam to cook lettuces (wilted)…turn heat off and let rest for fifteen minutes…then, using an immersion blender, begin blending everything until it becomes a smooth puree…slowly add the half n’half and heat for fifteen minutes…serve with a drizzle of EVOO and a dollop of plain yogurt and garnish with a few of the asparagus tips…

Italian Garbanzo Bean Salad

(Photo by T. Herman)

…this is a simple salad to make, with flavors and seasonings that are definitely Italian…here’s what I used: in a large bowl, combine 13 oz of drained and rinsed Garbanzo Beans (Jovial), 2 cups mini Grape Tomatoes, 1 T drained capers, one-half yellow onion diced, one medium garlic clove minced, 1-2 T sweet basil pesto (Aldi Priano), ground black pepper, 1 T dried oregano, 1 T dehydrated parsley, EVOO, and balsamic vinegar…mix thoroughly and chill for one to two hours before serving…this is great as a side salad, or added to cooked pasta, or added to chopped Romaine lettuce…use whatever beans you like and whatever seasonings you prefer to make it your own, but try this recipe, and I know you’ll make it one of your favorite, quick and easy, go to salads…delicious…

~ Resources ~

(Image from www.withfoodandlove.com)

Alessi Foods https://alessifoods.com

Vigo Foods https://vigofoods.com

Crosse & Blackwell http://www.crosseandblackwell.com

Sue Bee Honey http://www.suebee.com

Atlantic Sapphire http://www.atlanticsapphire.com

Tanimura & Antle Produce http://www.taproduce.com

Jovial Foods https://jovialfoods.com

Kikkoman USA http://www.kikkomanusa.com

Wild Planet Foods http://www.wildplanetfoods.com

Turano Baking Company https://turano.com

Frieda’s Specialty Produce http://www.friedas.com

Chef Pati Jinich https://patijinich.com

Bob’s Red Mill http://www.bobsredmill.com

Palermo’s Pizza http://www.palermospizza.com

Aldi https://www.aldi.us

~ In Closing ~

(Image from www.ovioorganics.com.au)

Take time to enjoy the new season.  Open those windows and find some new ways to create a tasty dish that’s easy to prepare and delicious.  That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, United Fresh, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as indicated, or as represented by the specific brand.)