I anxiously awaited to receive the spices, unsure of what I was about to receive.
What came to me all the way from Italy was this lovely "Book of Herbs":
Here is the view of the inside of the abundance of herbs of all varieties, packaged for the type of dish it would accompany!
I had decided of all of these spices, to try the one for the "pesce" or fish! I wanted to make a light dinner and had decided to go with an open face sandwich with cod, spinach, and cherry tomatoes!
It was light, yet filling. The seasoning was absolutely perfect for the fish! It enhanced the fish, without getting in the way. The ingredients for this seasoning are: salt, rosemary, laurel, juniper, sage, parsley, oregano, garlic. The combination of spices was absolutely delightful!
Go on and get yourself some of this seasoning. Now, I command you!
Emily, you crazy lady, they're in Italy, and I live in America/Canada/UK/Holland. Don't you dare worry, you can order it online!
I highly recommend that you try Ariosto's seasonings!
Stay tuned, the next one I am going to try out is their seasonings for tomato sauces. Oh yes, I can ONLY IMAGINE how freakin' awesome that will be. My mouth is watering at the thought!
Open Face Cod Sandwich with Spinach and Tomatoes
Yields: 4 servings
2 cod fillets, halved
2 garlic cloves, roasted
10 oz. fresh spinach
1/2 cup cherry tomatoes
Extra virgin olive oil
4 slices bread (I used my homemade whole wheat quinoa bread, **recipe following)
1. Preheat your oven to 350 degrees. Place fillets on a baking sheet and bake for approximately 15 minutes.
2. Heat olive oil in a saute pan over medium heat. Add spinach and tomatoes and cook for approximately 3 minutes.
3. Toast your slices of bread and spread roasted garlic onto bread (1/2 clove per slice of bread)
4. Place 1/4 cup of the spinach on top of the bread, top with cod, and place tomatoes on top.
5. Serve immediately!
Courtesy: Healthy Bread in Five Minutes a Day
Yields: One 1lb loaf
1 1/2 cups white whole wheat flour
1 1/2 cups all purpose flour
1/2 cup raw quinoa
1 tsp active dry yeast
3/4 tsp kosher salt
2 TBS vital wheat gluten
1 1/2 cups lukewarm water
1. Whisk together dry ingredients, slowly add the water with either wooden spoon, spatula or mixer with dough attachment.
2. After the dough is well combined and pulling away from the bowl, cover (not airtight) and allow it to rise for 2 hours.
3. After the dough has finished raising, dust the top of the dough with flour, and using a bread knife, remove a grapefruit sized amount of dough. Pull the sides of the dough from the front to the back, forming a ball, rotating along the way.
4. Allow it to rest on either a cornmealed pizza peel or a nonstick baking mat for 40 minutes when using fresh dough, or 90 minutes when using refrigerated dough.
5. Preheat your oven to 475 degrees with a baking stone and roasting pan (on a rack directly beneath the stone) in the oven during the time of preheating.
6. Place the dough onto the baking stone, pour one cup of hot water into the roasting pan, and bake for about 30 minutes, or until the internal temperature of the bread reaches 190 degrees when taken with a meat thermometer.