Himalayan Salt Recipes

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Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes) Recipe

Panna cotta de chèvre frais et sa macédoine de légumes is a summery dish. It was such a sunny day today in the Bay Area, so I decided to make something refreshing and light.

In case you don't know, panna cotta is a firm jelly. It can be either be savory or sweet. Instead of using gelatin, I used agar for the vegetarians in the house. I paired the panna cottas with mixed vegetables and lentils to get a balanced meal with proteins, dairy and veggies.  

I served them in little verrines. Verrine is just a fancy word for glasses but they are the latest trend in French cooking. If you host a buffet-style dinner, it's the ideal way to run a stress free party as this dish can be prepared in advance.

savory panna cotta


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Creamy Gorgonzola Ranch Salad Dressing Recipe

I had some gorgonzola left over from the cheese soufflé I made yesterday, so I decided to make a salad dressing out of it. Instead of going for the obvious choice of making a bleu cheese dressing with the gorgonzola, I opted to make a ranch dressing. Ranch salad dressing is a blend of mayonnaise, sour cream, buttermilk and spices. Traditional mayonnaise calls for egg yolks but my 9-year-old- sister-in-law is deathly allergic to eggs so I substitute it with homemade vegenaise made with silken tofu.

This flavorful salad dressing meets everyone's diet restrictions in my home while still being delicious. I hope you will enjoy it as well.


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Smoked Salmon on Wonton Puff with Dill Cream Cheese Recipe

Smoked salmon is a very elegant ingredient to serve. It's slightly pricey but you don't need a whole lot to prepare a nice first entree.

I paired the salmon with a dill flavored cream cheese brightened with Meyer lemon juice and a fried wonton skin to add a little Asian flair and some crunch to the dish. Persian cucumbers are another nice contrast to the velvety texture of the smoked salmon.


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Le Mac and Cheese Recipe

Le Mac and Cheese

01.11.09 by Jackie

Yesterday, we had a healthy meal. I worked out for an hour and felt good. But today to hell with exercise! We haven't had macaroni & cheese since Thanksgiving and the kids were asking for it. And when I say kids, I mean my husband.

We always make mac and cheese from scratch, and after trying this recipe, you will too. Say goodbye to  those blue boxes of powdered synthetic "cheese" product.

To bring more flavor to an ordinary mac and cheese, I use an herb-infused butter. I picked oregano,  tarragon, dill and thyme. This is what I have left in my herb garden from this past season. You can mix  and match whatever other herbs or spices you want like basil, chives, marjoram or even garlic and chili.  Have fun and create your own unique flavor. 

For Mac & Cheese, use any kind of tube-shaped pasta so that it can be coated inside and out with all the  cheesy goodness. For this particular preparation, I used the typical elbow-shaped pasta.  


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Pistachio Pesto Pasta Recipe

Pistachio Pesto Pasta

01.06.09 by Jackie

I bought some Sicilian pistachios that are to die for. We all almost finished the whole package, but I had about a half a cup remaining so I figured it was the perfect opportunity to make a Mediterranean-inspired pesto sauce. I love experimenting with new flavors. Pestos are so versatile. You can pick any nut, herb or dry fruit, oil and cheese; add salt and pepper and you're done. You can keep the extra pesto in an ice-cube tray in your freezer for up to 6 months or for 2 weeks in your refrigerator.

I always keep some pesto on hand for when I need to quickly throw a meal together. It brings so much flavor to pastas, sandwiches, all sort of dips, mashed potatoes, lasagna sauce, chicken. There are a plethora of  possibilities.


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