Jamón ibérico Tasting (finest flavor of Spain right here in Princeton!)

I had the pleasure of tasting Iberico ham for the first time over this Thanksgiving weekend, courtesy of my guests in town for the weekend, my foodie cousin and her foodie hubby. We indulged in a tasting of Iberico ham (picture courtesy of my brother-in-law), followed by Manchego cheese (also from Spain, courtesy of my hubby Ravi) topped with Peach Spread and Rye crackers topped with Tomato Spread, both of which products I am developing under my condiment line, HerbNZest LLC.

I savoured the way the fat melted in my mouth releasing the nutty, mildly sweet, and exquisite flavors of Jamon Iberico. The first "jamones ibéricos" were released for sale in the United States in December 2007. It is in fact quite rare to find a purveyor that will carry this ham.  Luckily, for us we found it at Bon Appetit specialty stores, right here in Princeton, priced at $96/ pound.

Jamón ibérico, Iberico ham, also called pata negra, is a type of cured ham produced mostly in Spain and is at least 75% black iberico pig. It is the diet of acorn, herbs and grasses,the environment of Spanish counrtyside oak pastures, the genetic make-up and the traditional 2-4 year curing process of the iberico pig that lends to its unique taste. A good source of information about Iberico and the distinction between regular Iberico and Iberico Bellota may be found at http://www.jamon.com/iberico.html.

Try it sometime (sparingly of course) and Enjoy!

Baked Butternut Squash Topped with Gruyere

This was my contribution to the Family Thanksgiving dinner at my cousin's house this year. And even though this is the second squash recipe on my blog, this selection is well deserved for Thanksgiving due to its rich flavors that beckon the holiday spirit.

Ingredients:

2 large butternut squash, diced into cubes

1 5x1 inch slab of gruyere

1 tbsp fennel seeds

1/4 tsp black pepper

1 tsp salt

1 slab butter molten or 1/2 cup vegetable oil

1/2 cup cream (heavy or light) depending on preference

1 tbsp chopped chives for garnish

1 tsp lemon juice

Orange zest (optional) for garnish

 1tbsp toasted pine Nuts (optional) for garnish

Cooking Method:

Baste the baking tray with oil or butter. Season the squash with fennel seeds, salt and pepper. Line the squash cubes in rows and pour cream and molten butter in between. Cover tray with aluminium foil and bake in oven at 375 degrees for 40 minutes. Then uncover the foil, top with lemon juice and line with Gruyere shavings and broil on top rack for 10 minutes to crisp the top. Then add toasted pine nuts, chives, orange zest and heat right before serving. Enjoy!

Easy Twist on Tamago Nori Sushi Roll for Eggiterians

I love sushi and given my hubby is eggiterian, I love this twist on Tamago Sushi Roll. Its quick and easy to prepare and aesthetically  pleasing. And its healthy coz I didn't use tempura vegetables but rather fresh veggies and no sugar in my Tamago, just a plain egg omelette. Enjoy!

 

 
Ingredients: for 3 rolls
Sticky rice: 1 cup boiled
Egg beaters 2 tbsp
Baby carrots juliened 1/4 cup
Celery juliened 1/4 cup
Shitake chopped and sauteed lightly in oil
Cucumber juliened 1/4 cup
Sesame seeds, lightly toasted
Nori sheets 3
Vegetable Oil
Salt
Ginger, Wasabi, Soy sauce
 
Method:
In a small pan, heat 1 tsp oil to make an omelette using the egg beater. Lay the nori sheet on top of the rolling mat. Line the mushroom, veggies and egg slices starting at the end of the sheet close to you. Then lay a thin sheet of rice on the nori sheet leaving an inch on the far end. Sprinkle sesame seeds over the rice. Start rolling the mat away from you, careful not to roll it into the nori sheet, pressing the mat down to tighten the roll each time. You can dip your fingers in water, so as to prevent rice from sticking to your fingers. Slice the roll into 3/4 inch slices and plate. Serve with soy sauce, wasabi and ginger.