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The post Top off your Lamp with a New Flavor appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

Ingredients

• Lemon Sauce
  • 2 tablespoons olive il
  • 1 medium shallot, diced
  • 2 lemons, juiced
  • 1 lemon, zested
  • 2 cups low sodium chicken broth
• Pea Puree
  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
• Salmon
  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Sea salt
  • Freshly ground black pepper

Directions:

1. Start by making the lemon sauce. Using a medium sauté pan add olive oil to medium heat. Add the shallots and sauté until tender, about 5 minutes. Next add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over a low simmering heat.
2. To make the Pea Puree, combine the peas, garlic, salt, and pepper in a food processor and puree. Keep the machine running while you add the olive oil in a steady drizzle.
3. Transfer the pea puree to a small bowl. Set aside.
4. To make the Salmon, warm the olive oil in a large, heavy skillet over high heat.
5. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
6. To assemble the dish, divide the lemon sauce between 4 shallow dishes
7. Next place a large spoonful of Pea Puree into the center of each bowl.
8. Place a salmon piece atop each mound of Pea Puree.
9. Serve immediately.

Enjoy!

The post Lemon Salmon with Pea Puree appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

You can serve this delicate cut of beef so many ways. You can serve with my Mushroom Ragout which is always great. If you want to serve on a buffet then thinly slice and make a little balsamic reduction sauce. You can enjoy warm or cold. I normally take the leftover tenderloin and save for lunch over a salad. We also always make sure there is a little container for our Jack Russel, Jake! He just loves Beef Tenderloin – Lucky dog..

Tips: When purchasing your Beef Tenderloin the rule of thumb is 4 – 6 ounces per person. If you know your guests you can figure out how much beef each person will enjoy. Especially if you have other food options. This piece of meat is very tender and should only roast until medium-rare as it will continue cooking while resting. This meat will not taste well if overcooked!

Ingredients

• 3 1/2 pounds center-cut beef tenderloin roast
• 1 1/2 teaspoon sea salt
• 2 teaspoons or more dijon mustard
• 1 tablespoon slightly ground peppercorns
• 1 teaspoon dried oregano
• 1 teaspoon rosemary, chopped
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 teaspoon unsalted butter

Directions

1. Preheat the oven to 400 degrees F. or heat your grill to medium/high
2. Tie beef with kitchen twine (or ask the butcher to do it for you).
3. Season the beef all over with salt. Next coat entire beef with a light layer of dijon mustard. In a small bowl combine peppercorns, oregano, rosemary, thyme, garlic powder, onion powder and red pepper flakes. Coat evenly over beef tenderloin.
4. For the stove top: Heat a large Le Creuset Saute Pan over high heat. Carefully coat bottom of pan with olive oil and butter. When the butter is melted but not brown add in beef. Sear all sides until brown; about 8 minutes total.
5. For the grill:Heat grill to a medium-high temperature. Once grill is hot sear all sides of beef; about 8 minutes. Place beef tenderloin into a oven-safe Le Creuset Saute Pan or roasting pan.
6. Transfer the saute pan to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Carefully transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 15 minutes.

Note: You can prepare this beef tenderloin in advance – especially if you are searing in the house and you don’t want a mess with company. Sear the beef in advance and leave in the pan covered. When ready to roast place in your preheated oven!

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I like combing a few different types of mushrooms. Can be prepared in advance. Cook the mushrooms and set aside covered. Heat pan then just add wine and heavy cream about 15 minutes before serving.

Ingredients

• 1 1/2 pound mixed mushrooms, such as shiitake, cremini, bella or white button
• 2 to 4 tablespoons unsalted butter
• 1 medium shallot, 1 tablespoon
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 sprigs fresh thyme, leaves stripped
• 1/2 cup white wine
• 1/2 cup heavy cream

Directions

1. Clean the mushrooms by brushing with a white kitchen towel, white paper towel or a pastry brush to remove any loose dirt. (Do not rinse with water) Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.
2. Heat 2 tablespoons of the butter in a large Le Creuset Saute Pan over medium-high heat. Add the mushrooms and spread them out evenly in the pan using a wooden spoon. Keep the heat at medium-high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 7 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Remove pan from the heat and add wine. Return pan to the heat and scrape up any of the brown bits that attach to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil then immediately reduce to simmer. Stir a little until thickened – about 2 minutes.

Note: This has become a popular request at my house. I serve this with Beef Tenderloin, T-bone steak and Pork chops.

The post Mushroom Ragout appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

Ingredients

• 1 medium spaghetti squash
• 4 ounces mushrooms, sliced
• 1/2 red bell pepper, stemmed and julienne-sliced
• 1 small can sliced black olives, drained
• 1 breast chicken, from rotisserie
• 1 ripe, avocado, peeled, seeded and sliced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Avocado Oil Vinaigrette Ingredients

• 1/4 cup avocado oil
• 1/4 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce

Directions

1. Prepare Avocado Oil Vinaigrette up to 24 hours before serving; refrigerate.
2. Halve squash lengthwise; scoop out seeds. Place halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
3. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.
4. Add remainder of ingredients and toss with the spaghetti squash
5. Top with vinaigrette before serving

The post Paleo Pasta Salad with Avocado Oil Vinaigrette appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

Friday, May 31, 2013 at CrossFit Relentless, West Hartford, CT – be there by 6:00pm

Let’s have some CrossFit Fun-Happy Hour!

Cindy Barbieri Anschutz and Jamie McDonald will be cooking up some delicious food! Let’s party!

Cindy will be doing a live demonstration “Cook Once – Meals all Week.” There will be audience participation and everyone will be able to sample! Cindy will share tips on planning your meals for the week and how to prepare your weekly meals in advance!

These will be Paleo Meals!

Jamie McDonald just opened his new BBQ house in Windsor, CT called Bear’s Smokehouse BBQ. He will be offering Paleo meals and a delivery service where the food can be vacuum sealed! You will meet Jamie and learn more Bear’s Smokehouse BBQ. Check out his website! Bear’s Smokehouse BBQ

Cost will be $25 per person:

1. Must be a minimum of 25 people
2. There will be a few giveaways – here are 2 so far! I am working on others…
   • Hamilton Beach Big Mouth Pro Juicer
   • Premier Limo – 4 hours of Limo service
3. Event is BYOB and a chair for demonstration
4. Everyone will get a taste of food prepared by Cindy and from Jamie’s Bear’s Smokehouse BBQ

Session: Friday, May 31, 2013
Time: 6:30pm – arrival time is 6:00pm (bring your own chair)
Theme – Paleo Meals to Prepare in Advance

There will be participation and bring containers to bring home any left overs!

Menu from Cindy: Cook Once – Meals all Week

• Baked Chicken with Roasted Root Vegetables
• Chicken Panzanella Salad
• Sweet Potato Cottage Pie
• Salmon Burgers

Menu from Bear’s Smokehouse BBQ

• BBQ Pulled Pork
• BBQ Brisket
• Smoked Sweet Potato
• Cole Slaw

Email Cindy Cindy@Cindystable.com no later than Wednesday, May 29th and $25 fee must be paid in advance unless otherwise confirmed.

The post Cook Once – Meals all Week appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> http://www.cindystable.com/cook-once-meals-all-week-crossfit-relentless-w-hartford-ct/feed/ 0 http://www.cindystable.com/paleo-friendly-flourless-chocolate-cake/?utm_source=rss&utm_medium=rss&utm_campaign=paleo-friendly-flourless-chocolate-cake http://www.cindystable.com/paleo-friendly-flourless-chocolate-cake/#comments Mon, 20 May 2013 21:42:45 +0000 Cindy http://www.cindystable.com/?p=11967 My number 1 Entertaining tip is ** Never try new recipes when having company! Well I had a few friends over from Crossfit this weekend and everything I made was a new recipe. I made this cake last minute! I am not a baker but now and then I come up with some really good desserts! This was so good that everyone ate every bit and someone even took the rest home (there was only 1 piece). I hope you enjoy this recipe as much as we did!

The post Paleo “Friendly” Flourless Chocolate Cake appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> Are you looking for a delicious and healthy dessert recipe! Try my Paleo “Friendly” Flourless Chocolate Cake.. This is perfect for entertaining or just surprising you loved one with a special treat! This is a paleo recipe and gluten free. If you have any questions – email me or comment on Facebook!



Ingredients

• 16 ounces Enjoy life, chocolate chips
• 1 stick unsalted organic butter (plus extra for coating pan)
• 1 teaspoon vanilla
• 1 teaspoon Medaglia D’Oro Instant Espresso Coffee
• 9 large eggs, separated
• 1/4 cup agave or stevia

Whipped Topping

• 8 ounces heavy cream
• 1 teaspoon vanilla

Directions

1. Preheat the oven to 350 degrees F. Butter a 9-inch springform pan then wrap outside with foil.
2. Put the chocolate and butter into the top of a double boiler using a heatproof bowl and heat over about 1-inch of simmering water until melted. (Do not let the bowl touch the water). Let cool for a couple of minutes then whisk in vanilla and coffee.
3. In a medium bowl whisk the egg yolks with the agave until light yellow in color.
4. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will prevent the eggs from scrambling due to the heat of the chocolate. (if they scramble you cannot use them). Combine the remaining chocolate to the eggs and whisk well.
5. Using an electric mixer eat the egg whites in a large bowl until stiff peaks (about 3 minutes).
6. Using a spatuala and adding 1/3 of eggs whites at a time fold into the chocolate mixture. Do not over mix – just combine carefully by folding.
7. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out. About 25 minutes. Let stand 10 minutes, then remove sides of pan.
8. While the cake is baking in the oven take heavy cream and vanilla and pour into a mixing bowl. Beat until fluffy (3-4 minutes). Cover and refrigerate until ready to use!

Note: You can use a large glass bowl and add chocolate and butter then microwave for 1 minute. Use a spatula and combine until chocolate and butter is melted. Then add in vanilla.

Cooks Note: You can use regular white sugar if you prefer!

The post Paleo “Friendly” Flourless Chocolate Cake appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> http://www.cindystable.com/paleo-friendly-flourless-chocolate-cake/feed/ 0 http://www.cindystable.com/public-relations-assistant/?utm_source=rss&utm_medium=rss&utm_campaign=public-relations-assistant http://www.cindystable.com/public-relations-assistant/#comments Mon, 20 May 2013 19:25:22 +0000 Cindy http://www.cindystable.com/?p=11981 Job opportunity for a public relations assistant! This will be a 20 hours position to start but can turn in to full time.

The post Public Relations Assistant appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> Cindy Barbieri Anschutz from Cindy’s Table is looking for an assistant with communication, social media, organizational skills and more. Tasks will change often. Cindy’s business is growing. As a cookbook author, food blogger, entertaining expert and host of a new show on NBC CT “Everyday to Gourmet” Cindy needs assistance in her day-to-day activities.

Skills with food is a plus but not necessary! Must pose excellent organizational and computer skills. Photoshop (Elements) or other similar type skills a plus.

Job Description

The PR assistant is an entry level public relations position that works closely with Cindy in scheduling TV segments, appearances, demonstrations and coordination of her TV show. Also, works with vendors/clients when scheduling events.to fulfill client needs. The PR assistant will ensure smooth running of the daily tasks and as it relates to Cindy’s Table.
​
This person will coordinate specific projects and assignments supervised by Cindy. This may include preparing sponsors, giveaways, social media, newsletters, email notifications, scheduling, website, presentations and schedules, and other tasks that may arise.

Will assist with identifying sponsors and sending information then scheduling meetings.

Other duties may include contacting media outlets to arrange press coverage, events and conferences.

The ideal candidate will be pursuing or already possess a bachelor’s degree in public relations, communications or journalism or experience working at a local news outlet. The candidate should have strong writing, research and organization skills, be willing to adjust to a variety of client temperaments and personalities and be willing to go above and beyond the call of duty in order to complete a project accurately and on time. You must have skills in gaining more exposure via social media. Working with sponsors and maintaining giveaways.

Attend meetings with sponsors and publicist to stay on track of all schedules and demonstrations.

Duties

The PR assistant will work closely with Cindy Barbieri Anschutz to produce basic production and detail work required for various accounts. This includes, but is not limited to the following:

• social media
• relationships with media
• newsletters
• PowerPoint presentations
• maintenance of photo files
• production supervision
• general administrative duties (faxing, filing, copying, phone calls)
• client billing
• social media management
• scheduling
• WordPress
• setting up studio for filming/production
• Constant Contact

Please contact Cindy Barbieri Anschutz at Cindy’s Table (Cindy@CindysTable.com).

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]]> http://www.cindystable.com/public-relations-assistant/feed/ 0 http://www.cindystable.com/kale-artichoke-and-pecorino-salad/?utm_source=rss&utm_medium=rss&utm_campaign=kale-artichoke-and-pecorino-salad http://www.cindystable.com/kale-artichoke-and-pecorino-salad/#comments Fri, 17 May 2013 15:21:04 +0000 Cindy http://www.cindystable.com/?p=11789 I created this Kale, Artichoke and Pecorino Salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the Pecorino right before serving gave the salad and extra flavor that made this dish very yummy!! Give it a try! You can omit theContinue Reading

The post Kale, Artichoke and Pecorino Salad appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> I created this Kale, Artichoke and Pecorino Salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the Pecorino right before serving gave the salad and extra flavor that made this dish very yummy!! Give it a try! You can omit the cheese to keep it Paleo!

If you are looking for Graters or Zesters – Be sure to check out my friends at Edgware! Let them know Cindy sent you…



Ingredients

• 3-4 sliced panchetta
• Olive oil
• 1 can artichokes, quartered and drained
• 1 bunch kale, chopped
• 1 lemon, juiced
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground pepper
• 1/4 cup pecorino cheese, freshly grated

Directions

1. Take panchetta and chop. Heat a saute pan over medium heat and add in 1 tablespoon of olive oil. Saute panchetta until crisp – about 7 minutes. Using a slotted spoon remove panchetta and place on a plate lined with a white papertowel.
2. Using the saute pan over medium heat add in artichokes and cook for 2 minutes on each side. You really just want them to brown a little. Remove from pan and set on a plate.
4. In a large bowl or serving platter add chopped kale, Then add in artichiles and panchetta. Drizzle with olive oil (about 3 tablespoons) then add lemon juice, salt and pepper. Toss together. Using your Edgeware grater top with Pecorino cheese

Note: This can be done up to 2 hours before serving! Refrigerate covered until ready to serve. Enjoy

Cooks Tip! If you are using Pecerino cheese you can use less sea salt. Pecorino is a salty cheese. To learn more about Parmesan vs Pecorino please visit my blog post at Parmesan vs Pecorino

The post Kale, Artichoke and Pecorino Salad appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> http://www.cindystable.com/kale-artichoke-and-pecorino-salad/feed/ 0 http://www.cindystable.com/be-brilliant-with-led-landscape-lighting/?utm_source=rss&utm_medium=rss&utm_campaign=be-brilliant-with-led-landscape-lighting http://www.cindystable.com/be-brilliant-with-led-landscape-lighting/#comments Fri, 17 May 2013 14:14:50 +0000 Cindy http://www.cindystable.com/?p=11934 Here is a lighting tip from my friends at

The post Be Brilliant With LED Landscape Lighting appeared first on Italian Recipes | Paleo Recipes | Cindy's Table | Cindy Barbieri Anschutz.

]]> Here is a lighting tip from my friends at Connecticut Lighting

Be Brilliant With LED Landscape Lighting!

• When it gets dark, LEDs help your yard become the star of the night. LEDs have revolutionized landscape lighting. With their superior performance, energy saving features and wide array of choices, LEDs are designed to shine brilliantly for years to come. Connecticut Lighting Centers offers a five-year warranty on all LED bulbs.

Learn more about how you can light up the night with help from Connecticut Lighting Centers.

Click Here for Link



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]]> http://www.cindystable.com/be-brilliant-with-led-landscape-lighting/feed/ 0