Tag parties that cook

Parties That Cook Winter Heat Wave Recipe: Salad of Orange, Avocado and Black Olives

0 comments By The Kitchen Whisperer Filed in General, Menus & Recipes Tagged with Avocado and Black Olives, January salad, parties that cook, salad, Salad of Orange, salad recipes, winter salad January 20th, 2011 @ 1:36 pm

Unusually warm weather for January calls for the perfect salad. With citrus ingredients to remind you that it’s still Winter, this Salad of Orange, Avocado and Black Olives provides a much-needed break from comfort food cravings!

Salad of Orange, Avocado and Black Olives
This recipe can also be found in our Soup, Salad & Pasta Recipes Section!

Ingredients
Salad:
1/4 small red onion, sliced thinly, top to bottom
3 Tablespoons champagne vinegar
1 teaspoon orange zest
2 navel oranges
2 blood oranges, can substitute regular oranges
4 kumquats, thinly sliced
3 medium ripe avocados
3/4 cup black Kalamata olives, pitted and cut in half from top to bottom
1/4 cup fresh cilantro leaves
1/3 cup pistachios, toasted

Salad Dressing:
2 Tablespoons reserved orange juice
2 Tablespoons champagne vinegar
2 teaspoons honey
3 Tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Methods/Steps
Soak Onions: Soak the red onions in the vinegar for 30 minutes. Strain and reserve.

Section Oranges: Holding 1 orange over a medium bowl, grate enough zest to measure 1 teaspoon and set aside for the dressing. Using a sharp knife, cut the top and bottom off each blood orange to reveal the flesh. Trim all of the peel so that no white pith remains. Over a bowl, cut the oranges crosswise into ¼-inch slices reserving 2 Tablespoons of orange juice. Set aside. Slice kumquats into very thin slices. Set aside.

Avocado: Cut the avocado in half from top to bottom. With a sharp knife blade, tap the avocado pit enough that it dislodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in one piece. Cut each avocado half into 8 slices. Place face down on a plate to prevent browning.

Make Dressing: In the bowl containing the reserved orange zest, whisk together the orange juice, vinegar, honey, olive oil, salt and pepper.

Compose Salad: Place the various citrus on a serving plate, intermixing with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, red onions, cilantro and pistachios. Serve immediately.

Serves/Makes
Serves 8

San Francisco Event Recap: Winter Fancy Food Show 2011

0 comments By The Kitchen Whisperer Filed in General, News & Events Tagged with 2011 food, cheese, chocolate, fancy food show, food show, food trends, parties that cook, san francisco food show, tea, winter fancy food show January 18th, 2011 @ 5:14 pm

Today was the last day for the Winter Fancy Food Show. Held in San Francisco’s Moscone Center, exhibitors came from all over the world to display their latest and greatest food products, though only National Association for the Specialty Food Trade (NASFT) members can do so. The show takes place over 4 days, with educational and informational events for those in the food industry scattered throughout.

With more than 1,300 exhibitors and 17,000 retailers, distributors and food service pros attending, over stimulation comes easily. This was my first year attending the Fancy Food Show, and I must say, it pays to have a seasoned guide! Fortunately, maps of the floor plan are available for those who like to have a plan of attack (and don’t mind looking like a tourist/ high school freshman). Thanks to these tips, we made it through the entire arena in less than 4 hours!

– Don’t eat breakfast. Doors open at 10am, and many exhibitors are already waiting with samples.
– Be picky. There are so many food samples calling your name that one must learn to discriminate quickly. You wouldn’t want to find yourself too full to try the ONE thing you’ve always wanted to try!
– Keep moving. Breaks are great, and sometimes necessary, but you’ll lose quite a bit of time waiting to get a picture with
Ina Garten or Duff Goldman.
– Drink water. Take advantage of the strategically placed water stations. Yes, there are countless samples of every kind of thirst quencher, but water guarantees that you won’t be dehydrated!

Cheeses, cured meats, teas and CHOCOLATES are expected. Surprisingly delicious items included Plush Puffs gourmet maple-bacon marshmallows, Julian’s Recipe Belgian waffles, and any kind of goat’s milk ice cream I could get my hands on (no surprise there).

Miso mac n cheese, A Tavola Together’s 5 Minute Focaccia Mix and Tabasco’s Spicy Chocolates all stirred up quite a crowd. One noticeable trend was coconut and aloe waters. I left with more than just a couple samples of exotic water.

Though I may have been drawn to the guilt-inducing foods, there was an abundance of health-oriented products this year. Gluten-free items, organic foods and low calorie snacks were everywhere! This progression reflects the world’s increasing demand for health-conscious food options –definitely a good thing. I cannot wait to see which products make it big in 2011!