Cosmo G first appeared to me while I was making notes and doing some food history research.
I had come across a technique called:
v. to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. Also as noun, a wedge of citrus fruit. (in French it is Suprême)
It looked pretty easy so I figured with all of this California rain why not do something with oranges. There have been lots and lots of Organic Oranges around since they are in season. I have also been blessed with some tangerines, grapefruits and lemons from locals in the area.
With this in mind I segmented 3 large oranges and 3 grapefruits.
I decided this would become Cilantro & Orange Salad with Mint, Olives and Grapefruit! And all at once Cosmo G was born. I think I will include this recipe for a Raw Tasting party I would like to host.
3 Oranges, Supremed
1 small Grapefruit – (*Please see note!)
1 cup fresh flat leaf parsley, chopped
1 cup fresh cilantro/coriander, chopped
1/4 cup fresh mint, chopped
1 cup Raw Pine Nuts
1 cup Raw Olives Chopped
Extra Virgin Cold Pressed Olive Oil
2 Drops Bergamot Essential Oil
Preparation: Combine the oranges, cilantro, pine nuts, and parsley in a large bowl. In a seperate bowl combine grapefruit, olives, and mint. Allow each bowl to marinate for 15 – 20 minutes. Combine the two and sprinkle with olive oil. Allow this to marinate for another 20 minutes. * (The Grapefruits I used were extremly PITHY. There was such a small amount of fruit that I ended up with approximately 2 Tbs.)
Here is the Cilantro, Parsley, Pine Nuts and Orange Suprême…
Grapefruit Suprême, Olives, and Mint…
I decided to go with an Italian themed meal. I set about looking around at the veggies I had. Eggplant (Aubergine) was the winner. I had received 2 wonderful Eggplants last week from a client and felt this was the best time to use them. It is nice when I am able to use vegetables that are grown locally and given as gifts!
I decided I would make some sort of Eggplant Noodle and an Al’Arrabiata sauce. Nice and Spicy is what I needed last night. I needed to refuel my fire with some spice. It was really chilly last night and I was so cold when I got home. I kicked on the Dehydrator for the first time in a long time. I figured I would have a warm “Raw Pasta” dish and a nice refreshing salad.
I used my Cai Bao to make a Tagletelle type of noodle out of the eggplant. I drizzled them with olive oil, Apple Cider Vinegar and a little Nama Shoyu. I placed them in the Dehydrator for 1 hr at 115 Degrees.
Meanwhile, I made…
RAW ARRABIATA SAUCE
3 Chopped Roma Tomatoes
3 Cloves Garlic
1 Handful Fresh Flat Leaf Parsley, Chopped
8 Sun Dried Tomatoes
1 Tbl. Cayenne
1 Tbl. Red Pepper Flakes
3 tsp. Nama Shoyu
Preparation: Process 2 Romas, Parsley, Sundried tomatoes and garlic in Food Processor with “S” Blade. Combine the ingredients just processes in a bowl with the remaining Roma tomato and mix in the spices. Place bowl in the Dehydrator at 115 Degrees for 1/2 hour. When both are just warm to the touch combine and serve.
Arrabiata Sauce out with the Romas before the Dehydrator..
Nice and rich looking out of the Dehydrator…
Everything on one plate…
This was a really good combo in terms of taste! Sweet & Fresh with a hint of salt from the olives and the wonderful spice from the red sauce on top of the marinated Eggplant Noodles! Delicious. A definite winner for the tasting menu!
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