Carpaccio di Salmone

pronounced: car-PAH-cho dee sal-MOH-neh
Raw cured salmon salad




Carpaccio is traditionally a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer.

Ingredients:

1 salmon fillet (skin-on OK)
Kosher salt
Freshly ground pepper
Extra virgin olive oil
1 tbsp capers
1 red onion, thinly sliced
2 sprigs flat parsley (optional)
Lemon or Orange slices (optional)

Method:

1. Season salmon generously with kosher salt and ground pepper on both sides.
2. Refrigerate salmon 24 hrs, flipping it in it's brine every so often.
3. Freeze salmon fillet.
4. While frozen slice paper thin on a bias.
5. Arrange slices on platter.
6. Dress with a little olive oil
7. Top with capers and onion slices
8. Garnish with parsley, lemon slices or orange segments (optional)

Variations

Use fresh tuna or even trout.
Top with parmigiano shavings.
Serve on a bed of arugula or mesclun greens.
Add a few oil-cured olives.
Add to a tomato-wine cream sauce at the last second and toss with penne.


Copyleft (2010) The Budget Gourmet

Strawberries with Balsamic vinegar

makes 2-4 servings

Ingredients:

• 1 basket of strawberries
• 1/4 cup of sugar (optional)
• 1-2 tablespoons Balsamic vinegar or to taste
• A little pinch of salt
• A little fresh black pepper (optional)

Method:

1.Prepare strawberries by cutting the top stem off and then cutting them in half.
2.Add sugar, salt, balsamic vinegar and black pepper, if using.
Refrigerate for several hours, stirring ever so often.
Delicious by itself, exceptional over cheese cake or ice cream.

Variations:

Try it with raspberries or blackberries.
Take a cup or more of balsamic vinegar and reduce it by 2/3 by simmering it slowly, it will produce a sweet syrupy vinegar that can be used in many different recipes.




Copyleft (2010) The Budget Gourmet

Cracked wheat Tabouleh with Tahini sauce

pronounced: tah-BOO-lee
Makes 3-4 servings

Ingredients:

• 1 cup water (use boiling for quick method)
• 1/2 cup cracked wheat
• 1 bunch chopped parsley
• 1 small bunch minced mint leaves (optional)
• 1/2 cup finely chopped red and/or green onion
• 1 tomato, diced
• 1 cucumber diced
• 1/4 cup olive oil
• Fresh squeezed lemon juice, to taste
• 1 tsp. kosher or sea salt, or to taste
• Fresh cracked Pepper, to taste
• pinch ground cumin (optional)
• Pinch cayenne pepper (optional)
• Pinch allspice (optional)

Method:
1. Soak the cracked wheat in the water & refrigerate several hours or overnight.(For a quicker method: boil the water and pour over wheat in a bowl and cover for about 20-30 min.).
2. Mix wheat with other ingredients, lemon juice & olive oil last.
3. Serve with Tahini sauce (recipe follows).

Variations:
Substitute wheat with couscous or even cooked brown rice.
Garnish with cubed or crumbled feta cheese, Kalamata olives, pepperoncini peppers or artichoke hearts.
Use prepared salad dressing instead of olive oil and lemon (like Ceasar dressing).

Tahini Sauce

Ingredients

• 1 or 2 garlic cloves
• 1/2 c. tahini
• 1/4 c. fresh lemon juice
• 1/2 c. water, more or less
• Salt & pepper, to taste

• Pinch of cayenne pepper (optional)

Method

1. Process all ingredients in a food processor, starting with garlic (mince fine), then tahini, lemon juice, enough water to obtain a creamy consistency, and finally salt, pepper and cayenne (if using).
2. Refrigerate for several hours. You might have to add a little water at this point if sauce is too thick, and adjust seasoning as well.
3. Serve with tabouleh, falafel, fattoush or any kind of salad.

Variations

Try with peanut, sunflower or other nut butters.
Add hot sauce to make a pink spicy dressing
Add 'Liquid Aminos' or Tamari soy sauce.



Copyleft (2010) The Budget Gourmet