And the Winner is....

The ever fabulous Paula from the fabulous bell'alimento! If you've never been to her blog do check it out, she makes amazing Italian food and is doing the Bread Baker's Apprentice Challenge so there's tons of delish homemade bread on there too. Miss Paula will be getting the OXO Cherry & Olive Pitter and 3 jars of my jam to test out and give me some honest feedback!

Paula was comment # 9 which was picked through random.org's random number generator:

Because I love that this contest got me some new people commenting, I'm going to send 2 more jars of jam to....drum roll please.....Tiff! Check out her adorable munchkins over at her blog.

She was also chosen through the random number generator.

Ladies, email me your mailing addresses at piccantedolce [at] gmail [dot] com and I'll get your prizes in the mail.

Enjoy!

What I've been up to and a GIVEAWAY!

So I've been a bit lax in posting lately. Work has been busy, life has been busy, I've been lucky enough to have lots of visitors lately and finally it's been so hot that cooking is the last thing on my mind. The other thing distracting me is the fact that when I have felt like cooking it's been jam, not just any jam but delicious gourmet jam with local fruits. I have been spending nights dreaming up new and tasty flavor combinations and in the last 3 weeks have made 7 different jams. I'm a bit out of control. The reason I haven't posted any of my recipes is that I am in the development stages of trying to get my own little line of artisanal jams going. It may not be something that is up and running until next spring/summer when all the delicious fruits are back in season, but right now I am developing recipes and am optimistic about the reactions I have been getting. There is still a ton of work to do and it is going to take alot of time and effort, but I can't wait. I'm excited to be starting something that involves my love of cooking and a potential way to earn a living. I know it will be slow going but I love the prospect of where it could all go! Don't worry though, I am still cooking and over the last few days have amassed quite a few recipes to post, I also got some amazing treats in this weeks Mama Earth basket that I can't wait to play around with. Stay tuned!

To make up for the lack of posts I have a giveaway. This is a tool I never knew I needed until it ended up in my stocking last Christmas, the OXO Cherry & Olive Pitter. I know cherry season is coming to a close, at least up here it is, but this tool is excellent for pitting olives as well. It's so handy and cuts down tremendously on the mess you make while pitting cherries or olives.


Along with this fabulous kitchen tool, I'm also going to send 3 small jars of my jam only if the winner promises to share some honest feedback with me.

How do you enter this giveaway? Simple just post your favorite kind of jam in the comments below. Winner will be selected randomly Thursday after midnight PST. Don't forget to tell your friends!

T&C: Buffalo Chicken Pizza

For this month's Taste & Create I was paired up with Rachelle at Mommy, I'm Hungry. Not only is she my T&C partner, but she also adopted my bloggie friend Tania over at Love Big Bake Often. Please check out both of their blogs for delicious treats.

Moving on to the food...last weekend my best friend and college roommate flew up to Toronto from Boston for a weekend filled with baseball, beer and bonding. We have a full weekend with a fab dinner on Friday night, baseball game and bar crawl on Saturday and a baby shower on Sunday. Knowing we'd be wiped by Sunday night I had planned ahead to cook dinner on Sunday night so we could relax on the patio with some wine. I found just the perfect thing to make on Rachelle's blog in her Buffalo Chicken Pizza. We lived on Archie Moore's Buffalo wings in college and since the boy was going to eating with us too, he's a fan of all things Buffalo Chicken. For all the things I've made from scratch I couldn't believe I had never made my own pizza dough and this would give me the perfect opportunity to try. I decided to do grilled pizzas, lucky for me Rachelle had a delicious sounding Buffalo Style Chicken Pizza recipe on her blog. I tweaked the crust to make it whole wheat and even though I'm one for using my own tomato sauce for everything, I decided to try her Pizza Sauce as is.


Grilled Buffalo Chicken Pizza
adapted from Mommy, I'm Hungry

3 skinless, boneless chicken breast halves - shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce (I used 3 TBL)3/4 cup blue cheese dressing
1/2 cup pizza sauce (see recipe below)
1 prepared pizza crust (see recipe below)
6 oz shredded mozzarella cheese
6 oz shredded smoked cheddar cheese

1. Preheat grill to medium low. In a medium bowl combine the shredded chicken, melted butter and hot sauce. Mix well. Mix together pizza sauce and blue cheese dressing.
2. Oil heated grill and place one of the pizza dough rounds on it. Let grill until light grill marks begin to appear and the bottom side is cooked, approx 5-10 minutes.
3. Flip crust and top with Blue cheese pizza sauce mixture. Shredded chicken & hot sauce and equal amounts of the cheeses. Let cook until bottom is cooked through and the cheese is melted and bubbly.
4. Remove to a cutting board and let cool for 5 minutes before cutting.
5. Repeat with other dough round and the rest of the ingredients.

Pizza Dough
adapted from Mommy, I'm Hungry

2 1/4 teaspoons active dry yeast
2 Tbsp honey
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
1 1/4 cup unbleached all purpose + 1/2 cup more for kneading
1 1/4 cup organic Red Fife whole wheat +1/2 cup more for kneading

1. In a large bowl, dissolve the yeast and honey in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 1 1/4 cup all purpose and 1 1/4 cup Red Fife.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
Divide dough in 2 even pieces. Punch down the dough, and form each into a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Pizza Sauce
adapted from Mommy, I'm Hungry

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt.
2. Mix together, breaking up any clumps of cheese.
3. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.


This was a perfect summer night dinner, especially on a hot summer night since very little was cooked inside, keeping my little hot box of a kitchen cool. I roasted my chicken breasts before shredding, but you could easily use leftover chicken or grille it. The pizza sauce needs no cooking and is delicious! Aside from all the ease in putting this together, it was so very tasty and enjoyed by the boy and the college roomie, both very tough critics when it comes to all things Buffalo Style. Thanks Rachelle for such a tasty recipe! Don't forget to check out the other Taste & Create entries here. Enjoy!

Daring Cooks: Cod, traditional flavors powdered

Last month I joined the group Daring Cooks, one of the groups from the Daring Kitchen which also includes the Daring Bakers. I joined because many of my favorite bloggers also cook and bake along and because I was looking to challenge my ways of cooking a bit more with harder recipes and hopefully new techniques. Well I got more than I bargained for with this first challenge! For my first Daring Cooks challenge, our host Sketchy chose a recipe from Grant Achatz Alinea cookbook. Now for those of you that don't know who Grant Achatz is he is a chef that specializes in molecular gastronomy. Now what is molecular gastronomy? I personally didn't know much about it until a few years ago, so I went to good ole wikipedia for a definition:

Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking.^[3] It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).

On of the more well-known techniques used in molecular gastronomy is spherefication, where something like olive juice is taken and formed into olive like spheres that burst when placed in your mouth. I know these olives are on the menu at the Bazaar at the SLS Hotel in LA, a place I've been wanting to visit on my next trip home.

On to the recipe, my thoughts on making and eating will follow.


Skate, Traditional Flavors Powdered - I used cod as it was a substitution allowed if you could not find skate
from Grant Achatz Alinea Cookbook

• 4 skate wings
• * Beurre monte
• * 300g fresh green beans
• sea salt/kosher salt
• 1 banana
• 454g butter - 4 sticks
• 300g lemons
• 5g citric acid/vitamin c tablet
• 150g cilantro
• 150g parsley
• 100g dried banana chips
• 300g spray dried cream powder (or powdered milk)
• 100g cup minced red onion
• 200g capers (brined, not oil)

* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.

Powders - prepare ahead of time
caper / onion
lemon powder
cilantro/parsley powder
'brown butter' powder

Powders
once dried, all powders should be pulsed in a coffee grinder/spice mill/morter and pestle then passed through a chinois or fine mesh strainer.

citrus powder
300g lemons
1000g simple syrup
5g citric acid/vitamin c tablet

zest 300g of lemons (10.6 oz), remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to a dehydrating tray. 130 for 12 hours. pulse the zest in a coffee grinder, pass through chinois, and mix with citric acid/vitamin C powder.

If you do not have a dehydrator, place in microwave for 8 to 10 minutes at medium powder. Once dried, follow the other instructions.

cilantro/parsley powder
150g cilantro
150g parsley

blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place on dehydrator tray. 130 for 12 hours. grind and pass through chinois.

If you do not have a dehydrator, place in microwave for 30 seconds, turn over leaves and microwave for another thirty seconds. They should be dry by now, pulse in coffee grinder, pass through chinois and reserve.

onion powder
100g cup minced red onions

dehydrator - 130 for 12 hours
microwave at medium power for 20 minutes.

pulse in grinder, pass through chinois

Caper powder
200g capers (get the ones packed in brine/vinegar)

run the capers under cold water for two minutes to remove some of the brine.
dry on paper towels and dehydrate for 12 hours at 130 degrees.
microwave instructions are unclear. Dry them as much a possible with paper towels, the microwave on medium for 1 minute. Check the moisture content and stir them. repeat for 30 second intervals until they are dry. If you use this method, pleas post the time needed to dry the capers.

Once dry, pulse and sift the powder. Mix it with the onion powder.

Brown Butter powder

100g Dried banana chips (unsweetened if possible - many are coated in honey - the freeze dried ones would be brilliant)
300g spray dried cream powder

If you cannot find the cream powder, you can substitute Bob's red mill non fat dry milk powder, or even carnation instant milk powder. The substitutions will alter the flavor a little, but you will still get the general idea.

preheat the oven to 350 degrees, sift the cream powder into a fine layer on a silpat or on parchment. bake for 4 minutes, then remove for heat. If it bakes for too long, it will burn. Be very cautious with all powders in the oven. They all go from browned to burnt in a few seconds.

grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve.

---

* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte - 454g butter (4 sticks, 1 pound) cubed and cold, 60g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break - this is your poaching liquid.

Skate
Prepare the skate - 50G v shaped cuts are recommended
Bring 100g water, 100g beurre monte, and green bean rounds to a boil over high heat. Cook until the water has evaporated (about 3 minutes), when the pan is almost dry, remove it from heat and season with 3g salt

bring 300g water and 300g beurre monte to simmer over medium heat, add skate wings and simmer for 2 minutes. Remove the pan from heat and flip the wing over and let rest in pan for two more minutes. Transfer to warming tray lined with parchment and season with 5 grams of fine sea salt.

Plating

Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern.

Peel the banana into very thick slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder.

My first thought when going through the process of this meal was I now know why restaurants that specialize in molecular cuisine are on pricier end of restaurants. It's very time consuming. Drying everything for the powders in the over was a real test in patience for, someone who always burns bread in the oven. As it was I burned the red onions twice, so I decided to forgoe that powder because it just seemed cursed for me. I generally work best with set cooking times and with the powders there weren't any. That was tough. Making the buerre monte was tougher than I had first anticipated, I felt like I was hand whipping a buttercream icing. But this was a challenge and I love that I was challenged, I loved even more that I felt like I really accomplished something when it was all said and done something I NEVER would have tried before.

This dish is very interesting, the powders really make what is otherwise a very mild flavored fish sing. Both the boy and I thoroughly enjoyed it. I truly had no idea what to expect from this first Daring Cook experience and it's funny I went through a whole range of emotions from the reveal of the recipe to posting about it now. It started with straight up fear and then being so overwhelmed I procrastinated making it until this past weekend to complete and total frustration to exhaustion and finally to accomplishment. I doubt I will cook anything like this anytime soon, but it has made me want to dine at a molecular cuisine restaurant even more. My wish list is ever growing Alinea, The Bazaar, WD-50, The French Laundry and Colborne Lane at the top right now. With Colborne Lane and The Bazaar being the likely ones I'll visit first, since the former is in Toronto and the latter is in LA tow of my home cities.

Please head on over to the The Daring Cooks Blogroll to check out everyone elses attempts. And please please post here to let me know if you have tried any of this cooking, I'd love to hear how it went. Enjoy!

Cinnamon Sugar Banana Muffins

A few weeks ago when we were at the cottage I found a ton of bananas in the freezer just waiting to be made into something tasty. I actually think I great many of them we some we had brought up there weeks before, so even though the boy parents weren't around I didn't feel bad using them up. On this specific weekend we had a ton to do around the house, to help prepare for the arrival of the boy's new little niece or nephew, which we now know is a nephew, the adorable Jack William! Anyway on this Friday night prior to little Jack's arrival, I took 3 bananas out of the freezer with the plan to make something tasty and easy for breakfast the next morning.

We awoke the next morning to a phone call announcing the arrival of Jack and since I was awake I decided to go put the thawed bananas to good use. Now what to make. I've posted a couple banana bread recipes on here, both very delicious but I decided to make muffins this time. Even easier to just grab and go when there is alot to do, it just seemed like the perfect answer. I decided to tweak this delicious banana bread recipe for my muffins.


Cinnamon Sugar Banana Muffins
makes 1 dozen

3/4 cups all-purpose flour
3/4 cup whole wheat flour

1 cup sugar

1 tsp ground cinnamon

1 tsp baking soda
1/2 tsp baking powder

1/2 tsp salt

1 cup mashed ripe bananas (about 3 medium bananas)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

For topping
1 Tbsp sugar

1 tsp ground cinnamon

2 1/2 Tbsp packed dark brown sugar

1. Preheat the over to 350 degrees F. Butter each well in a muffin tin, or line with muffin papers.

2. In a medium bowl, whisk together flours, sugar, cinnamon, baking soda, baking powder & salt. In a large bowl whisk together banana, eggs, oil, honey & water. Add the dry ingredients to the wet ingredients, and stir well. Fill each well 1/2 full.

3. In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

4. Bake the muffins until a tester inserted into the center comes out clean, about 30 mins, give or take a little (This truly depends on how hot your over runs). Cool the muffins in a on a wire rack for 15 minutes. Then carefully remove the muffins from the pan, taking care not to dislodge the topping. Serve warm topped with butter.

I just love the way the cinnamon pairs with the banana here. Also the addition of whole wheat flour gives it a really hearty taste and makes it feel a bit more healthy. It worked out perfectly as something easy to grab as everyone was getting stuff done around the house. I have a feeling I'll be making this one again and again. Enjoy!

Shrimp & Mango Salad Lettuce Wraps

One Sunday, not to long ago when the boy was away at work and I was doing all kinds of boring things around the house, I decided that even though I was home alone and cleaning and doing laundry I was going to take the time to make a nice lunch for myself, so that I could sit and enjoy our recently revamped backyard. I looked around the kitchen and realized I had some beautiful organic lettuce and cherry tomatoes that needed to be used. For protein I was craving shrimp, which we luckily had in the freezer. All the other ingredients were things we happened to have on hand and I wanted to see how they would all work together.

Shrimp & Mango Salad

1 avocado - diced
1/2 mango - peel and diced
10 large shrimp
8 cherry tomatoes - halved
1/4 cup mayonnaise
1 Tbsp or more lemon juice
1 head Boston lettuce - leaves in tact and washed and dried
salt & pepper

1. Preheat grill on low heat. If the shrimp have shells, peel all but the tail, and place on soaked bamboo skewers. Sprinkle with salt and pepper and place on heat grill. Grill shrimps for approximately 3 minutes per side until they are just pink all the way through.
2. Remove shrimp from skewer and remove tail shell. Cut each shrimp into 2-3 pieces.
3. Mix together the mayonnaise, lemon juice and add salt & pepper to taste. Carefully toss with shrimp, mango, avocado and tomato.
4. Lay lettuce leave out in a single layer on a platter. Place a small scoop of salad onto each leaf. Wrap up leaf to eat.


All in all this made for a delicious Sunday lunch and one I anticipate to making the next time I have friends over on a hot day. It's perfect for summer, as the only cooking is outside on the grill and the whole thing comes together very easily. I'm sure it would be very tasty on some bread for a sandwich, but I was going for a low carb version and the fresh Boston lettuce worked perfectly. Enjoy!

Sweet Cherry Apple Pie

I've admittedly been a bit distracted by personal stuff of late. Nothing to worry about dear readers, just stuff that I'm letting get in the way of some delish cooking and baking and then posting about it. I'm over that now or I'll at least pretend I am and will get some of the yummy things I've been making lately posted for you all to enjoy and hopefully make yourself. The unfortunate thing about my distraction is that I missed the deadline for this month's You Want Pies With That challenge. Please head on over to the site and check what some of the other ladies have been baking for their Summer Favorites pies. ****UPDATE! The ever fabulous Holly at PheMomenon was able to squeeze me in despite my last post. Yay! ****

A few weeks ago at the cottage, the boy and I were planning dinner for Saturday night, which of course included his faves steak and potatoes and when we landed on dessert, he requested a pie but kept it pretty open-ended. I decided I wanted to see what kinds of fruits they had at the market in town before I settled on anything. While his sister bought beautiful strawberries, they looked too good and fresh to do anything other than just eat, no cooking of additional sugar required on these beautiful berries. So to the market we went to get stuff for dinner and on a hunt for some delicious looking fruit. The boy is a fan of apple pie and since I haven't made one in awhile I thought it would be nice to do an apple pie with some other fruit. Right when I walked in the front door of the market I saw the most beautifully ripe sweet cherries and decided upon a Sweet Cherry Apple Pie.

10 Favorite BBQ dishes!

Tomorrow is is the 4th of July and even though I'm in Canada it work out that we will celebrating Canada Day on the 4th! Besides that, the big July holiday will always be July 4th for me. Regardless of what you celebrate and where you are the summer is chock full of BBQs and pot lucks and get togethers. To help inspire some tasty treats for your holiday weekend BBQ's I decided do a round up of some of my favorite dishes that are perfect for BBQ's and the summer.

1. To start off, you can't go wrong with Grilled Wings with a Chipotle Dry Rub. They are cooked on the grill you don't have to spend the BBQ standing over a vat of frying oil or heating up the house with the oven. besides that they pack a HUGE flavor and spice punch and are a definite favorite with us.

2. What is a BBQ without a burger? Why not try a Beef Bourguignon burger and really impress your guests. Packed full of flavor and oh so easy and satisfying. Of course if you want to be picky, this French flavored burger may be better suited to a Bastille Day celebration, either way it's sure to impress.

3. What something different than a classic burger? How about a delicious and flavorful and definitely not status quo braised and then grilled Pork Belly. Now this one taste some time and planning but is definitely worth it.


4. Don't have time to slave away cooking, then try my Maple Whiskey Pulled Chicken. Of course using pure Canadian Maple Syrup if you are celebrating Canada Day. It's so easy and perfect to pile high on a bun with some cole slaw.

5. If you are looking to impress, go for the Gaucho Style Steak with Chimichurri Sauce. This Argentinean flavored sauce makes your average NY Strip something special.

6. For a delicious and refreshing side dish check out this delicious Watermelon and Feta Salad. the saltiness of the feta cheese perfectly balances out the sweet and refreshing watermelon. Making it the ideal salad for a hot summer day.

7. If you are doing a clam bake or crawfish boil or anything having to do with surf and turf, don't forget to make Salt Potatoes. The perfect dish for the peak of season new potatoes.


8. It's always nice to work some greens in to your BBQ feast, my Grilled Asparagus with Lemon Vinaigrette are the perfect option as they are best served at room temperature and complement just about any protein.

9. No BBQ is complete without dessert and these Cinnamon Brown Sugar Cupcakes are perfect topped with Blueberry Cream cheese frosting or you can make a Raspberry version to incorporate the red and blue.

10. Finally my new favorite dessert for it's flavor and the complete ease of putting it together, Strawberry Rhubarb Upside-Down cake. While this may not be the most impressive looking dessert, the flavors are great and in season right now, the cake is beyond moist and it is a cake that doesn't need frosting!

So there you have it 10 of my favorite holiday BBQ dishes. I'll definitely by making the Strawberry Rhubarb Upside-Down cake, since it's a winner every time. I'm also going to make my delicious mac & cheese since the boy is doing BBQ Chicken & Ribs. And since we'll be up at the cottage for the weekend I'm also making my Raspberry Mascarpone French Toast Strata for Sunday morning. I am in the midst of attempting to make homemade marshmallows and graham crackers for gourmet s'mores, stay tuned for a post about them next week (assuming the marshmallows and grahams come together alright)!

Hope everyone has a happy and healthy holiday weekend!

Cucumber Melon Soup with Serrano Ham Crisps

It has been impossible muggy here in Toronto for the past week or so and while I grew up with this kind of weather in Boston, I've become accustomed to the dry heat in Southern California. Because of this insane mugginess I've had very little desire to cook and to be completely honest have been weeding through and posting recipes I've stored up just to keep things rolling here. All it took to inspire me was a trip to the grocery store last night. I went to pick up some ingredients for tonight's dinner and got happened upon some beautiful organic cantaloupes. I've been wanting to make gazpacho, a deliciously tomato-y cold soup, but decided that the melon would pair beautifully with the organic hot house cucumber I had waiting for me in my newest Mama Earth box. Thus this deliciously refreshing soup came about.

Cucumber Melon Soup
serves 6

1 organic cantaloupe
2 hot house cucumbers
1 shallot
1/4 cup + 2 Tbsp white wine vinegar
1/2 cup good quality extra virgin olive oil
1/2 tsp salt
1 Tbsp lemon zest
6 slices Serrano ham
1 large handful flat leaf parsley

1. Preheat oven to 350F. Spray a cookie sheet with cooking spray and lay the slices of Serrano ham on the prepared sheet. Place in the oven to crisp up about 10-15 minutes. Remove from oven to cool.
2. Remove rind and seeds from cantaloupe and cut into 1-2" chunks. Peel cucumbers, slice in half and remove seed with a spoon. Cut into chunks. Peel and roughly chop the shallot. Place all the fruit and vegetable into a food processor fitted with the metal blade. Pulse until everything has begun to break down. Add in vinegar, lemon zest and salt. Pulse to combine.
3. Turn the food processor on and stream in the olive oil until all combined, you may adjust the amount of oil to your preference. Place finished soup in the refrigerator until ready to serve.
4. Roughly chop the flat leaf parsley and crumble the ham into large pieces. Serve soup cold topped with crumbles and chopped parsley.


This soup is a breeze to put together and incredibly savory, considering it's made with fruit. The shallot and olive oil really round out the flavor, with the vinegar adding just the right amount of acid and the ham and parsley adding texture. The boy, who generally turns his nose up at these kinds of healthy things, even liked it and appreciated it with the humid weather. If you don't eat meat you could top it with veggie bacon crumbles or even a nice manchego cheese. The purpose for the crispy ham was texture and salt, so if you chose not to add anything it may need a bit more salt. Enjoy!