Boheme Blend, One of Three Opera Blends

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Description

Look below for the recipes developed for the Boheme by Damon Lee Fowler!

 

The Boheme Blend is one of three bends developed especially for the Savannah VOICE Festival! We call it the “Opera Collection”. At least one dollar is donated to the Savannah Voice Festival for every bottle purchased in our shops or online at The Salt Table web site.

The Boheme Blend the perfect spice blend with a touch of Italian Pizazz!  Great on vegetables, meats, eggs, and starches.

Comes in bottle with grinder, 2.0 oz. (56g)

All natural Ingredients:  Himalayan pink salt, garlic, onion, peppercorns, basil, parsley, oregano, thyme, cilantro

For more information about The Savannah Voice Festival and the other two other blends of the “Opera Collection”: Click HERE

 

Recipes

Pasta alla Violetta Tagliatelle with Chanterelle Mushrooms and Boheme Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

“Chanterelle” is French for “little singers,” presumably because these delicate mushrooms look a bit like a singer’s open mouth. Simply sautéed in butter and seasoned lightly with The Salt Table Boheme Blend, they’re tossed with egg pasta noodles from Verdi’s home town of Parma, but they’re equally good with factory pasta. Chanterelles are seasonal, so if you’re not able to find them, cultivated shiitake and oyster mushrooms can be substituted.

Serves 4

INGREDIENTS:

  • ¾ pound fresh chanterelle mushrooms, or shiitake or oyster mushrooms, mixed
  • 5 tablespoons unsalted butter
  • 1 medium shallot, split lengthwise, peeled, and minced (about ¼ cup)
  • ½ lemon
  • The Salt Table Boheme Blend
  • 12 ounces fresh egg tagliatelle, fettuccine, or short pasta such as fusilli or penne
  • 1 cup freshly grated Parmigiano-Reggiano

How to Make It:

  1. Gently clean the mushrooms with a dry cloth or soft brush. Halve or thickly slice the larger ones, but leave small ones whole.
  2. Put 2 tablespoons of butter in a large skillet or sauté pan. Return the pan to medium heat and let the butter melt. Add the shallots and sauté, tossing often, until just beginning to color, about 4 minutes. Add the chanterelles and sauté, tossing gently, until they have started to collapse. Season lightly with Boheme Blend, then squeeze in a few drops of lemon juice. Toss, taste, and adjust the lemon juice and Boheme Blend. Cook until the mushrooms are tender. Turn off the heat.
  3. Bring 4 quarts of water to a rolling boil in a 6 quart pot. When the water begins boiling, stir in a small handful of salt, then stir in the pasta. Cook the pasta until al dente, stirring occasionally. Just before it’s done, gently reheat the mushrooms over medium-low heat.
  4. When the pasta is ready, drain and add it to the mushrooms with the remaining butter and ¼ cup of the cheese. Toss well and add another ¼ cup of cheese, then serve at once, passing the remaining cheese separately.

Boheme Blend, One of Three Opera Blends

Gala Gamberi alla Romana (Sautéed Shrimp Roman Style with Boheme Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table’s Boheme Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.

Serves 4 as a main dish, 6-8 as an appetizer

INGREDIENTS:

  • 1¼ pounds medium to large shrimp
  • ½ cup extra virgin olive oil
  • 2 large cloves garlic, lightly crushed, peeled, and minced
  • 2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
  • ¾ cup dry white vermouth or dry white wine
  • The Salt Table Boheme Blend
  • 1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
  • 2 lemons, cut into wedges

How to Make It:

  1. Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
  2. Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Boheme Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
  3. Turn them out onto a platter and serve warm or at room temperature with lemon wedges.

Boheme Blend, One of Three Opera Blends

Tagliatelle Verdi (Green Noodles with Boheme Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

In this classic pasta dish from Giuseppe Verdi’s home town (Parma), the name isn’t a reference to the famed opera composer but to the actual color of the noodles. (If Verdi had been born in England, his name would’ve been “Joe Green. Never mind.) The sauce is exquisitely simple, being nothing but good butter, Parmigiano-Reggiano cheese, and The Salt Table’s Boheme Blend.

Serves 4

INGREDIENTS:

  • The Salt Table fine sea salt
  • 12 ounces green tagliatelle or fettucine pasta noodles
  • 5 tablespoons unsalted butter, softened
  • About 2 teaspoons The Salt Table Boheme Blend, freshly ground
  • 1 cup freshly grated Parmigiano-Reggiano cheese

How to Make It:

  1. Bring 4 quarts of water to a rolling boil in a heavy-bottomed 6-8-quart pot. Slowly stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, about 1-2 minutes for fresh pasta, 4-6 minutes for dried pasta. While the pasta cooks, mix the butter and 1 rounded teaspoon of Boheme Blend in a large, wide bowl.
  2. When the pasta is ready, reserve a few spoonfuls of its cooking water and lightly drain it. Add the pasta to the bowl with the butter and Boheme blend and toss well. If it seems a bit dry, add a spoonful or two of the reserved cooking water. Add ¼ cup cheese, toss well, and add another ¼ cup cheese. Taste and add Boheme Blend as needed. Toss and serve with the remaining cheese passed separately.

Boheme Blend, One of Three Opera Blends

Additional information

Boheme Blend

Boheme Blend in Grinder Bottle, Opera Collection Gift Set

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