This Spicy Thai Noodle Salad is a substantial summer salad that I serve with my Ginger Soy Salmon and Cucumber Mango Salad. It is a wonderful menu for summer entertaining. This salad can be served cold or at room temperature. My husband can’t get enough of this salad. It keeps well in the fridge for a few days so it is handy to have on hand. Continue reading “Spicy Thai Noodle Salad”
This recipe is so simple and tastes so good. This marinade is very versatile. It is also excellent for chicken and pork tenderloin. I haven’t tried it on shrimp but I think it would be good on other seafood too. Just don’t over marinate because the lime juice will have a chemical reaction with the meat and fish that actually cooks it.
I love this Cucumber Mango Salad because it is light and refreshing. It is wonderful for calorie reduced diets. It also has no salt so another healthy bonus! Continue reading “Cucumber Mango Salad”
This salad makes a substantial addition to a meal since beets tend to be a satisfying vegetable. You can make this year round and if you use canned beets and mandarins it is a cinch to throw together.
The key to this salad is the combination of toasted walnuts and walnut oil. Continue reading “Walnut, Beet , Feta Salad”
I just realized as I was preparing this post…. I guess I really like green salads with fruit in them since my 3 favourites that were posted first all have fruit in them! “Lime” green really says it for this salad. The dressing is predominantly lime flavoured Continue reading “Lime Green Salad”
This recipe is adapted from a recipe from Fine Cooking. Vanilla may sound boring but this cake is to die for and highlights whatever fruit you want to garnish it with. Continue reading “Classic Vanilla Layer Cake with Mascarpone Icing”
Vermouth is actually an ancient drink using wine as a base and a variety of roots, herbs and spices, wormwood in particular. Wormwood was believed to treat stomach issues and intestinal parasites. The name Vermouth derives from the German Wermut (wormwood). Modern Vermouth, a fortified wine, is traditionally from the Turin area of Italy (think Cinzano), but France(Noilly Pratt) and other countries also have their own versions. Wormwood has been banned as a drink ingredient in many countries. In general Italian vermouth tends to be the sweeter red version and French vermouth the drier white version.
Marsala available in North America is a fortified wine similar to Port, Madeira or Sherry. It is produced around the city of Marsala in Sicily. It can be made from white or red grapes. White grape varieties are Grillo, Inzolia, or Catarratto. Red varieties are Perricone, Calabrese, Nero d’Avola or Nerello Mascalese. Coloring can be golden, amber or ruby.
Marsala is marketed with 3 different levels of sweetness and various amounts of aging:
- Secco (Dry) maximum 40 grams of residual sugar per litre
- Semi-Secco (Semi-Dry) 41-100 with 40 grams of residual sugar per litre
- Sweet > 100 grams of residual sugar per litre
- Fine- aged < 1year
- Superiore- aged at least 2 years
- Superiore Riserva aged at least 4 years
- Vergine e/o Solera – aged at least 5 years
- Vergine e/o Solera Stravecchio or Vergine e/o Solera Riserva- aged at least 10 years
In Sicily Marsala is traditionally served as an aperitif between first and 2nd course of a meal. More recently dry Marsalas may be served chilled with cheeses such as Parmesan, Gorgonzola, Roquefort or other spicy cheeses and fruits. Sweet Marsala may also be served at room temperature as a dessert wine.
In North America Marsala is primarily used in cooking with Chicken Marsala being the most well known.
I love this salad. It is a bit different than many with the salty prosciutto standing in for the North American bacon fix. The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells with Marsala and Vermouth for an Italian themed lunch. See the wine pairing notes for this meal as well.