Magical Eggs in Balsamic

Balsamic Hard-boiled Eggs

12 hard- boiled eggs

1 – ½ cups Secolari California Balsamic vinegar

Warm the balsamic vinegar. Place the eggs in glass container. Pour the warm balsamic vinegar over the eggs.  Let cool and refrigerate for at least 12 hours. Be sure to turn the eggs occasionally so that they will be evenly colored. When you have the desired color, remove eggs from balsamic.  The eggs can be served on a salad, for Easter, or to decorate an antipasto platter.

You can also reserve the balsamic and make another batch before discarding.

The balsamic vinegar is a popular condiment on our Italian table. In Italy we are fortunate enough to be able to count on high quality balsamic made with cooked must of grapes that come exclusively from the province of Modela and Eggio Emilia. 

Traditionally the balsamic vinegar is used for salads, vegetables, sauces, dips and marinades. It is served as a condiment for appetizers and sometimes used in drops on cheeses such as Parmesan and Mozzarella. It is also used to garnish ice cream and sweets.

For this recipe, I used a medium quality California balsamic vinegar because of the large quantity I needed.  I save the luxurious Modena balsamic for more cherished drizzling's.

http://www.secolarievoo.com/balsamic/california-balsamic.html

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Leeks and Cheese Pie

Leeks and Cheese Pie

2 ready-made pie crusts

2-3 tablespoon extra virgin olive oil

3 large leeks, cleaned thoroughly**

Sea salt

Black pepper

Pinch red pepper flakes

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

2-3 tablespoons golden raisins

1 ½ cups shredded Gruyere or Fontina 

½ cup grated Parmesan cheese

To clean the leeks, loosen the outer leaves, cut off the tough green leaves and root, on the opposite side. Open them with a sharp knife.  Cut  first, then rinse them several times. I also soak them in a large bowl of cold water for 15-20 minutes. Then I rinse them one more time.  To cook these leeks just dry them with paper towel to remove excess water before cooking. 

 

Fresh leek

Preheat oven to 350 F.  Line a baking sheet with parchment paper.

In a medium size skillet, add the oil and leeks on medium-low heat.  Cook until the leeks are soft and barely golden.  Add the salt, pepper, and spices and combine.  Lastly combine the raisins and cook another minutes. 

Place the first pie crust on the parchment paper.  Spread the leek mixture on the pie leaving about an inch gap. Sprinkle the cheeses on top. Place the other pie crust on top. With a fork or with fingers bring the edges together to close.  Brush with egg wash and bake about 30 minutes or until the top is golden.

Leeks, golden raisins, and spices

 The leek is a tasty and versatile vegetable, a little treasure that can be used in cooking to flavor recipes in place of onion.  It is more delicate in taste.  

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Halloumi and Endive Salad

Halloumi and Endive Salad

3 endives, cut in cubes (diced)

Juice ½ lemon

5 tablespoons extra virgin olive oil, divided  

Flour for dredging

Sea salt

Freshly ground black pepper

1 halloumi cheese, thinly sliced

Mix the lemon juice, 2-3 tablespoons oil, salt and pepper in a bowl; mix well. Add the cut endives and mix again.

Dredge the halloumi slices in flour, shaking off any excess flour.  Add 2 tablespoons of olive oil in a skillet, when hot at the halloumi cheese and cook until golden brown on both sides, turning only once.

When ready, transfer the endive salt to a serving plate, add the cooked cheese. Serve warm.

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, or cow’s milk. It has a high melting point so it can be fried or grilled. The texture of Halloumi changes when grilled or pan fried from strong salty flavor to a creamier texture.

This is a delicious treat when you are looking to change up a routine salad dish. This recipe can be served as a Tapas, Meze, or Salad. 

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