Thursday, May 12, 2016

Carrot, Ginger & Lemongrass Soup

This is a simple, tasty soup which can be prepared for winter or summer, hot or cold. While savory in nature, it has a slight sweetness, and we like that the ginger and lemongrass are backdrops - and not overwhelming. We think there is an overall harmony to the dish.

Some notes. If you are not familiar with ghee, it is a type of clarified butter. It imparts a nice butter flavor, but has a high smoke point. The quality of the chicken stock is important in this recipe, in fact, if you are familiar with bone broth, its use will make the soup richer in flavor. Lastly, we like to use white pepper in soups, mostly for aesthetic reasons in light colored dishes. Feel free to use freshly ground black pepper instead.

The croutons pictured are diagonally cut baguette slices, buttered and sprinkled with lemon pepper seasoning, and lightly toasted.


  • 2 tablespoons ghee or olive oil
  • 1 ½ cups diced onion
  • 2 cloves garlic, minced
  • 1 ½ pounds carrots, lightly peeled and thinly sliced
  • 2 tablespoons peeled and minced fresh ginger
  • 2 ½ tablespoons Pastamore Lemongrass with White Balsamic Vinegar
  • 4 cups high-quality chicken stock
  • sea salt
  • ground white pepper
In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and garlic, sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and lemongrass balsamic vinegar, increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender (or use an immersion blender) and blend until smooth, blending in batches if necessary. Season with sea salt and white pepper to taste and serve.

Makes 4 to 6 servings.

Note: You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

Thursday, May 5, 2016

Lemongrass Balsamic Mojito

Mixology is a hot culinary topic these days, and finding unique ingredients for cocktails is all the rage.

You may have heard the term "shrub". These are sweetened vinegar-based syrups, from which the cocktail is made, also known as drinking vinegar. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks. Our balsamic vinegar fits the bill perfectly.

The recipe that follows uses our Lemongrass with White Balsamic Vinegar. Lemongrass has a citrusy aroma, with undertones of ginger and mint, which obviously lends itself well to a mojito. This is a relatively easy recipe with stunningly complex & refreshing flavors.

Oh! Fair warning: We found these to be a little TOO easy to consume... if you know what we mean...

Combine mint and sugar in shaker; mash well with muddler or wooden spoon. Add lemongrass balsamic vinegar, rum and lime juice; stir or shake until sugar dissolves. Strain into 2 highball glasses. Fill with ice; top with club soda. Garnish with mint leaves.

Makes two drinks. 

Monday, November 23, 2015

Dark Cherry Balsamic Chocolate Truffle Cookies

We find it surprising that few people know how useful balsamic vinegar is in baking. Consider it like a liqueur, rich and full of flavor, but with a tang to ease the sweetness. We have always love chocolate and cherries as a combination - it marries like PB & J - but also consider this recipe with our Raspberry Balsamic for a clever and unique variation.

A note on the addition of the nuts: If you decide to add them (and we hope you do) be aware that the cookies will result in a mound shape – in other words, less flat. You can see the difference in the second picture where we have both cookies plated.


  • 4 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips
  • 6 tablespoons butter
  • 3 eggs
  • 1 cup white sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoon Pastamoré Dark Sweet Cherry Balsamic Vinegar
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pecans or walnuts, lightly chopped & toasted (optional)
  • powdered sugar, optional as dusting

In a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla, cherry balsamic and the chocolate mixture until well mixed.

Combine the dry ingredients: flour, cocoa, baking powder and salt, then gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips and pecans, if using. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees. Lightly cover cookie sheet with non-stick cooking spray. Roll chilled dough into 1 to 2 inch balls. Place on cookie sheets so they are 2 inches apart.

Bake for 11 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 3 dozen.

Friday, November 20, 2015

Gluten-Free Lasagna with Oven-Ready No-Boil Noodles

This is a reprint (with some elaboration) of the recipe included in our Pastamoré Garlic Chive Lasagna and our Spinach with Roasted Garlic Lasagna packages. In case the package is ripped, or the print is just too small to read, we wanted you to be able to find a copy here. Also, as we use the noodles more, we hope to try some variations. By the same token, if you have tried some different ways to use our noodles, please let us know. We will update this recipe as we learn!


  • 9” by 13” baking dish
  • 1 package Pastamoré Gluten-Free Lasagna noodles (12 noodles)
  • 1 pound ground beef (we like 90/10) or Italian chicken sausage
  • 2 (24) ounce jars of your favorite pasta sauce
  • 1 (16) ounce container ricotta cheese
  • 1 egg
  • 2 pounds shredded mozzarella cheese
Preheat oven to 350 degrees.

Cook ground beef or sausage in a sauté pan, medium heat until well browned.

In a large sauce pot, heat pasta sauce to a low simmer. Once the meat is cooked, add to the pasta sauce. Simmer for about fifteen minutes to blend flavors.

In a small bowl, mix egg with ricotta cheese. Set aside.

Assemble the lasagna: Spread a small amount of pasta sauce on the bottom of the baking dish. At this point, the layering begins, three times: noodles, ricotta mixture, sauce, and mozzarella – repeat.

Arrange 4 lasagna noodles evenly on bottom of baking dish. Using a spoon, dollop one third (4 to 6 spoonful’s) of the ricotta mixture on the noodles and spread as evenly as you can.

Using a ladle, cover the noodles completely with a layer (again, one third) of the pasta sauce. Sprinkle one third (about 10 ounces, the top layer can be a bit heavier) with shredded mozzarella cheese.

Repeat the layers, three times total, finishing with the mozzarella.

Cover with non-stick foil and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes. Total cook time is one hour. Remove from oven and let rest uncovered for 15 minutes. Cut into portions and serve.

Serves 8 generously.

Thursday, August 27, 2015

Caprese 'Cocktails' with 'Green Passion' Dressing

Caprese salads are simple to prepare. You just have to have great tomatoes and really good mozzarella. Heirloom tomatoes, when you can get them, are a must.  But our new dressing takes all this to a new level.

This dressing is reminiscent of the classic ‘green goddess’ dressing of old. Sadly, green godess dressing went to the wayside years ago along with Thousand Island and Russian dressings, but to be fair, green goddess still rates as a classic among chefs.  Green goddess was named for its tint, and has an herbaceous flavor.  Ours follows suit with both, and adds a tangy fruity freshness.

This is a versatile dressing, folks!  Already we have paired it with classic green salads.  If you are a fan of panzanella (think Tuscan salad of bread and tomatoes that is popular in summer), this makes for an amazing dressing to soak the bread and brighten the tomatoes!

for the cocktails:
  • 2 (8 ounce) containers fresh mozzarella (cherry sized or 'Ciliegine')
  • 2 pints cherry tomatoes, cut in half
  • 6 small basil leaves (as garnish)
for the dressing:
Combine scallions, garlic, basil, and passion fruit vinegar in food processor or blender and pulse to blend. Stream in Meyer lemon olive oil, then extra-virgin olive oil to form a smooth dressing. Add pepper and a touch of salt - not too much! A light touch of salt enlivens the flavors, too much will take away the 'fruitiness'.
This recipe makes about 1 cup of thick dressing, ideal for coating the tomatoes and mozzarella. For a lettuce salad or panzanella, you may want to 'thin' the dressing with more olive oil.
Combine tomato halves and mozzarella balls in a large bowl - you are looking for a 50/50 mix. Lightly salt and pepper. Add dressing to taste and toss to coat. Arrange in a cocktail glass and garnish with a basil leaf.

Serves six.