Archive for the Uncategorized Category

Himalayan Pink Salt Plate Review

Posted in Uncategorized on November 17, 2010 by Lisa.Trifiro

My Himalayan Salt Plate finally arrived and it’s worth every penny!

There are two basic ways you can use your plate. You can either heat it up and use it as a cooking platform, or chill it for aesthetic presentation.  The heating method is best for those looking to add a natural mineral flavor to their cuisine. You can use any cooking methods you wish to heat the plates (gas range, grill, oven or electric stove). The salt plates will retain their heat, allowing you to cook with them table-side. However, keep in mind that once  heated, the plates will change in appearance, bringing out internal flaws that are a characteristic of a natural product. Also, you have to take precautions not to burn the table or yourself if you use this method.

You can also re-refrigerate or freeze the plates and use them as a  serving platform for an amazing table-side  presentation.

My first time use of the salt plate was very exciting.  I stuck it in the freezer to chill and got to work on some homemade sushi. ** Sushi Tip** Make sure you cook your rice  at least  1 hour in advance to allow time for  the rice to cool. Place a cool damp cloth over the bowl of rice, so it doesn’t dry out.

The plate added a nice mild salty flavor to the fish, but wasn’t overpowering. I will definitely use it to serve appetizers on such as  cheese and crackers or a  crudite platter. The possibilities are really endless for uses of the plate. I can’t  wait to try it out with deserts! I’m planning on making  an extravagant chocolate desert for Christmas,  just so I can wow family with the presentation.

Cleaning the salt plate is extremely easy. You use a moist cloth or mildly abrasive brush to gently scrub the surface. You have to let it air dry for at least 24hr. before chilling again. I have decided to use my plate for aesthetic presentation and will budget for another one to cook with. I would recommend owning one to all my fellow foodie friends.

Fun Fact *Himalayan Pink Salt is one of the purest salts found on earth, having been protected by hardened lava within the Himalayan salt beds for hundreds of millions of years. When it comes to purity and mineral content, no other salt compares. Himalayan Pink Salt delivers many healing benefits to the body, including lowering blood pressure, improving circulation and detoxification from heavy metals*.

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French Macaroons for your Christmas Tree

Posted in Uncategorized on November 10, 2010 by Lisa.Trifiro

Christmas is right around the corner. I know it’s only the beginning of November, but before you know it Christmas will be here. With a three year old and a newborn, you never feel like you have enough time for anything. So, I am trying to plan ahead as much as I can. I really like to find unique gifts for all of my friends and family members and buying Handmade has become quite an obsession of mine.  I came across these adorable French Macaroon ornaments and I just had to share them. The lead time on these is two to three weeks. They should arrive just in time to decorate the tree. They are perfect for the foodie in your life, although, it’s perfectly o.k. to buy them just for yourself. They would also be perfect for an ornament exchange party. It looks as though she is going through these pretty quick, so if you are interested in them and you don’t see them on the site, contact the merchant and request that she set up a listing for you.

Click here to check out where I found these:

French Macaroons



Cookie Lovers Paradise: Soft and Chewy Chocolate Chip Cookies with a hint of Vanilla Bean Salt

Posted in Sweet, Uncategorized on April 21, 2010 by Lisa.Trifiro

These delicate soft and chewy chocolate chip cookies are perfect for sharing, although they are so delicious, it will be tempting to eat them all by yourself. They are cleverly baked in a mini cast iron skillet and finished with a touch of raw sugar and hint of vanilla bean salt before baking.

Recipe adapted from The Cookbook Chronicles

2 1/2 sticks unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup demerara sugar

1 3/4 cups packed, dark brown sugar

2 large eggs

2 1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 cup + 1 tbsp bread flour (I used whole wheat bread flour)

1 tsp baking soda

1/4 tsp baking powder

1 1/2 tsp kosher salt

less then a small pinch of vanilla bean salt for sprinkling over top

18 oz. 70% bittersweet chocolate, coarsely chopped

Make the cookies:

1. Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

2. Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

3. Lightly grease a cast iron skillet with vegetable oil. Place a dough ball the size of your palm into skillet and dust the tops of with a little demerara sugar, and a tiny bit of vanilla bean salt. Because this recipe yields about 25 fairly large cookies, you will want to bake some on a baking sheet lined with parchment paper or a Silpat. (6-8 cookies per sheet)

4. Bake in a 350 degree oven on the middle rack for 15-17 minutes. (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.