Behold before you are an easy ticket to ooohs and aaahs at your table and it’s all so simple now. Voila…. white truffle oil and pre-made roasted garlic. I can’t tell you how happy I was when I spotted that bag of garlic at the Vons Market. I know it’s not difficult to roast garlic but now that it’s one less step and mess, I will be using it much more often.
Truffle oil and chopped or whole roasted garlic will elevate your side dishes to sublime status instantly. Mashed potatoes, rice, risotto, pasta, bread, even vegetables will all taste better with this dynamic duo. Remember though a little goes a long way with the truffle oil and roasted garlic is a lot milder and sweeter than un-roasted. Enjoy!
White Truffle Oil and Roasted Garlic
Two great tastes that taste great together
What’s light, crisp, refreshing, bold, versatile and dry? A good Rosé. That’s right folks, just because it’s pink doesn’t mean it has to taste like bubble gum. This summer the Mr. and I dove into the delightful world of dry Rosé wines. We found it paired very well with most of our light summer meals especially sashimi. Below are two of our easy drinking everyday favorites. Both are French, fairly easy to find and with a price tag under $10 they won’t break the bank.
Cellier du Rhone Cotes du Rhone Rosé
La Vielle Ferme Rosé Wine
There are no words to describe the perfection you see before you. My friends have dubbed it “the best thing ever” after my last dinner party. I really hesitated in posting this one because you know a Gurlz gotta have some secrets but what the heck, I’m feeling generous (lucky for you). Here’s the hook up on my “cheats can be fabulous” version of Ahi Poke Deluxe on a Crisp….. made with a little help from my beloved Fish King.
Fish King sells an amazing already marinated and diced Ahi Tuna Poke. For those geographically challenged, the ingredients according to Fish Kings label are Ahi tuna (raw diced), soy, ginger, and green onion. However, I’m certain there is a bit of sesame oil added in as well and I suspect FK wants to keep a few secrets of their own. At home I add diced avocado and tomato and serve it on a crisp wonton skin. You can either fry the won ton skins lightly (the yummy way) or bake them as I did (the I’m trying to pretend I’m healthy way). I baked mine at 375 degrees on a baking pan lightly sprayed with canola oil. The tricky part here is to keep a close eye on them because they can burn very quickly as I found out. Timing is crucial; you have to pull them out just before you think their done because they continue to cook a bit when you pull them out. I also spray the tops with cooking spray before putting them in and add a touch of salt.
There you have it! Now you too can impress your friends and family. BTW, you’re welcome.