Simple Roasted Asparagus

It is incredibly easy to roast vegetables for a delicious and healthy side dish. One of my favorites is asparagus. You can replace the vomFASS extra virgin olive oil and seasonings I used with any number of yummy flavor combinations!

Roasted Asparagus vomFASS Mall of America Minnesota Food

 

Roasted Asparagus

Fresh asparagus, washed, dried, and tough ends trimmed

vomFASS Lemon Extra Virgin Olive Oil

vomFASS Garlic Pepper Whole Blend, to taste

Preheat oven to 425 degrees. Spread asparagus evenly in a single layer on a sheet pan. I like to line my pan with aluminum foil or parchment paper for easy clean up. Drizzle with olive oil and sprinkle with ground Garlic Pepper. Roast in oven for about 5 minutes, until tender crisp.

Advertisements

Gourmet Pizza: Easy with vomFASS!

As a busy Mom, Nana, Sister, Friend and Business Owner, my forte is making gourmet crowd-pleasing recipes that are quick and easy. These pizzas fit that bill, with a little help from carefully selected convenience foods and/or leftovers. Feel free to improvise to use ingredients you have on hand or prefer, especially with the veggies and meats. Don’t overload the toppings, as that will result in a soggy pizza.

These recipes have received rave reviews from two different cooking classes at vomFASS, as well as from my siblings at a long overdue gathering this past weekend. Enjoy!

Artichoke Pesto Chicken Pizza

Artichoke Pesto Chicken Flatbread Serves 4
1 10 inch pizza or flatbread crust*Pizza Recipe Chicken Artichoke Pesto vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
1 C. chicken breast, diced (leftovers, from the deli or rotisserie chicken)
½ jar vomFASS Artichoke Pesto
½ C. Shredded White Cheddar or Gouda cheese
½ C. sliced mushrooms
¼ C. Balsamic Glazed Onions
½ C. baby spinach leaves, roasted asparagus or other veggies
2 T. vomFASS Sherry Reserva Vinegar
2 T. vomFASS Garlic Extra Virgin Olive Oil
vomFASS Pyramid Sea Salt and Peppercorn Mix, to taste

Finishing options: Red Pepper,Truffle, or Porcini Extra Virgin Olive Oil; Aceto Balsamico Maletti

Preheat oven to 425°. Toss mushrooms with Sherry Vinegar & Garlic EVOO. Let marinate for at least 15 minutes or up to 24 hours in the refrigerator. Remove mushrooms from vinaigrette and dry on paper towels. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with chicken, remaining cheese, mushrooms, veggie and seasonings. Bake 10 – 12 minutes directly on the oven rack for a crispier crust. Remove from oven. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

*I use frozen gluten free crusts. Some of my favorites are from Gooters Dough to Go and Against the Grain, from Hyvee. 

 

Arugula Pesto Margherita Pizza

1 10-inch pizza or flatbread crust Margherita Pizza Recipe vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
½ jar vomFASS Arugula and Pine Nut Pesto
¼ C. fresh mozzarella, sliced/diced, or pearls
8 fresh basil leaves, shredded (chiffonade)
2 roma tomatoes
vomFASS Pyramid Sea Salt
and Peppercorn Mix,
to taste

Finishing options: vomFASS Red Pepper, Basil, or Garlic Extra Virgin Olive Oil; Aceto Balsamico di Famiglia or Maletti

Preheat oven to 425°. Slice tomatoes and place onto paper towels to draw out some of the liquid. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with tomatoes, basil, mozzarella, salt and pepper. Bake 10 – 12 minutes. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

Whisky BBQ Steak Bleu Cheese Pizza vomFASS Mall of America

Whisky BBQ, Steak & Bleu Cheese Pizza

1 10-inch pizza or flatbread crust
1 jar vomFASS Whisky BBQ Sauce
¼ C. finely grated parmesan
¼ C. Bleu cheese crumbles
½ C. grilled or broiled steak strips (leftovers or from deli)
¼ C. Balsamic Glazed Onions
½ C. broccoli, cut into small pieces and steamed for 2 minutes
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste

Preheat oven to 425 degrees. Combine BBQ sauce and Parmesan cheese. Spread in a thin layer onto crust. Top with beef, Bleu cheese, broccoli, balsamic onions and seasonings. Bake for 10 – 12 minutes.

 

Sweet & Savory Carrots, Instant Pot® Style

I’ve been wanting to try Instant Pot cooking for a while. So to make that a reality, I bought an 8 Quart Instant Pot, scheduled a cooking class to give me a deadline for my first trials and started cooking!Instant Pot Cooking Class vomFASS Mall of America

My initial feedback: I love it for cooking meat. I made a beef short rib recipe and a lamb souvlaki recipe, and in both cases the meat turned out tender and flavorful with less than an hour. In the case of the short ribs, the entire meal was completed in one pot, which I love. I was not as keen on the results of cooking vegetables, as I felt the total time it took to pre-heat, cook and vent the high pressure cooking process was at least as much as roasting the vegetables, with less control of the final result. I had a complete fail with a rice recipe, so I’ll be doing more research and experimenting with that before doing another Instant Pot cooking class.

All that said, here is one of the recipes so far that I most successfully “vomFASSified” from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry & Kate Merker.  I love their cookbook and highly recommend it for Instant Pot beginners and experienced cooks.

Sweet & Savory Carrots

Ingredients

8 medium whole carrots (about 1 lbs) Carrots Instant Pot Cooking Class vomFASS Mall of America
2 T. vomFASS Rosemary Extra Virgin Olive Oil
2 T. vomFASS Mango Balsam Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Onion Mustard with Chipotle
vomFASS Sea Salt and Indian Green Peppercorns, to taste
1 T. fresh dill, minced

Directions

Add olive oil, mango balsam vinegar, salt and pepper to Instant Pot. Slice carrots at an angle into ½ inch slices and add to the pot. Stir to coat carrots. Combine honey and mustard in a small dish, then drizzle over carrots. Place the lid on the Instant Pot and lock. Cook on high pressure for 3 minutes. Use “Quick Release” method to vent steam, then open lid. Press Cancel, then press Sauté/medium. Stirring often, sauté until juice thickens and glazes the carrots, about 3 minutes. Add dill to carrots before serving. Cooking class vomFASS Mall of America

Nice job making these yummy carrots Andy!

 

Deviled Eggs Two Ways

So maybe you wouldn’t trade that Cadbury Chocolate Egg for a Deviled Egg. But then again, maybe you haven’t tried a vomFASSified Deviled Egg! Here are two recipes for putting some zip in your app!

Curried Deviled Eggs

Serves 12 (2 each)

12 large eggs, hard boiled and peeleddeviled eggs Easter vomFASS Mall of America Minnesota Food1/3 C. mayonnaise
2 t. vomFASS White Grape Balsamic Vinegar
½ t. vomFASS Madras Curry Powder, more for garnish
1 T.  vomFASS Walla Walla Sweet Onion Mustard
vomFASS Himilayan Sea Salt and Indian Green Pepper to taste
vomFASS Calamansi Balsamic Pearls
cream or milk to moisten yolks, as needed

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth.  Add the mayonnaise, vinegar, curry powder, mustard, salt and pepper and mix well. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with Curry  and Calamansi Balsamic Pearls before serving. Use a small spoon to create a little divot in each yolk mixture to keep the pearls in place. Enjoy!

 

Smokin’ Good Deviled Eggs

Serves 12 (2 each)

Ingredientsdeviled eggs recipe Easter vomFASS Mall of America Minnesota Food

12 large eggs, hard boiled and peeled
1/3 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar
1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Garlic Pepper Whole Blend and Danish Smoked Sea Salt, to taste

Cream or milk, as needed, to make the filling easy to pipe.
vomFASS Spicy Smoked Paprika and Raspberry or Calamansi Balsamic Pearls, for garnish

Directions

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Make a small divot in each yolk and add a few balsamic pearls. Enjoy!

 

Easter Brunch at Home

You can fight the crowds of people Sunday morning for a turn at Easter brunch in a restaurant. Or, you can make this easy, delicious and healthy brunch at home while in your PJs, with your favorite music streaming and sipping on a glass of bubbly!

Here’s our suggestion: Asparagus + Manchego Cheese Omelets – Serves 4Brunch at Home Omelet Asparagus vomFASS Mall of America

Ingredients

1 lb asparagus
8 eggs
1 C. Manchego cheese, grated
vomFASS ingredients:
Lemon Extra Virgin Olive Oil
Garlic Pepper Whole Blend
Herb Garlic Sunflower Oil
Pyramid Sea Salt
Indian Green Peppercorns

Tomatoes, avocado, or green onions for garnish.

Directions

Heat oven to broil. Wash asparagus and snap off tough ends. Blanch asparagus for 2 minutes in a steam basket over boiling water in a large saucepan. Then rinse asparagus in cold water to stop cooking. Pat dry on paper towels. (You can blanch a day in advance and hold in a container or zipper bag in the refrigerator until the next morning.) Place spears on aluminum foil lined baking pan with Asparagus Grilled Vegetarian vomFASS Mall of Americasides. Drizzle with Lemon Extra Virgin Olive Oil, turning spears to coat evenly with oil. Crack Garlic Pepper Whole Blend generously onto spears. Broil for 4 minutes on top rack of oven. (If your grill is free from its snow bank, use that instead of broiling!) Hold asparagus in oven on low, or turn oven off to hold while making eggs.

Make omelets two eggs at a time. Crack eggs into a bowl and whisk. Add 1 T. water and a pinch of Pyramid Sea Salt, groundProsecco vomFASS Mall of America or crumbled with fingers, and a grind or two of Green Indian Peppercorns and whisk again. Heat Herb Garlic Sunflower Oil in an omelet pan or small non-stick saute pan over medium high heat until oil is hot. Add eggs, reduce heat to low and cook until set but not dry. A cover can help get the center set. Slide omelet onto plate and put in oven to hold with asparagus. Cook the remaining omelets. Assemble with asparagus, add grated 1/4 cup grated cheese to each omelet, saving some for garnish. Add other garnishes desired.

Pair with sparkling wine, such as our beautiful Sentio Prosecco from Italy, on its own or add orange juice for a Mimosa. Enjoy!

Simplify: instead of omelets, simply scramble the eggs all at once and serve with asparagus on the side and grate cheese over all.

Signature Experiences at vomFASS in Mall of America®

Signature Experiences for Private Corporate, Tour and Social Groups

We enjoy working with event planners and corporate contacts to develop extraordinary, vomfass15-2495.JPGprivate group experiences! Choose from the options below, or contact me to discuss a customized version. Our products are terrific for gifting, too, so let’s chat about swag bag options, top producer awards, employee and client gifts and more. Review our Booking Agreement. Contact us at reservations@vomFASSTwinCities.com or 952-426-3222 for more information or to schedule your private event at vomFASS in Mall of America, Level 3, North (N345), Bloomington, MN. Read this review of our Signature Experience on the yTravelBlog.

The Art of Delicious Dining – Mediterranean Style

Group size: 15 – 20          Starting at: $35/person
Duration: 90 minutes

Description: Presentation and three-course tasting meal with light interaction involving guests. Presentation by Tamra Kramer, local owner of vomFASS, including overview of Mediterranean lifestyle, health benefits of oils and vinegars, how to use them, highlights of her entrepreneurial journey and insights into a family-owned international gourmet business.

Upgrade options: 5 Courses or Upscale Menu: +$10 – $20/person
Wine: +$10 – $20 / person          Spirits: +$10 – $20 / person

The Art of Delicious Dining – Small Plate Cooking Class

Group size: 3 to 12         Cost: $50/person; minimum fee $400
Duration: 90 minutes

Description: small plates tasting meal with significant cooking interaction involving guests.

Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.

DIY Vinaigrettes and Salads

Group size: 3 to 12       Cost: $25/person; minimum fee $100
Duration: 45 – 60 min.

Description: Enjoy learning how to make your own delicious and nutritious vinaigrettes and salads, and get a mini intro to the Mediterranean way of healthy eating.

Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.

Wine Appreciation Experience

Group size: 6 – 20       Starting at: $32/person; minimum fee $400
Duration: 1 – 1.5 hours

Upgrade options: Premium wine selection +$10/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of wine paired with light bites.

Customer Feedback on a Signature Event: 

“Our group loved the dinner and everyone agreed it was the best meal we shared on our entire trip to Minneapolis.  The staff was wonderful, the presentation was interesting and the food was delicious!”

International Whiskey/Whisky Appreciation

Group size: 6 – 20              Cost: starting at $32/person
Duration: 1 to 1.5 hours

Upgrade options: Premium spirits selection +$10 – $15/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of five whiskey/whisky selections complemented by light bites.

Brandy Appreciation

Group size: 4 – 20                  Cost: $40-50/person
Duration: 1 to 1.5 hours

Upgrade options: Premium spirits selection +$10 – $15/person; buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about a flight of five brandy selections complemented by light bites.

Absinthe Appreciation – Fact, Fiction and Flavor

Group size: 6 – 30                           Cost: $40/person
Duration: 1 to 1.5 hours

Upgrade options: buy vomFASS product gifts for your guests to take home

Description: Taste and learn about the colorful history of authentic French Absinthe, complemented with light bites.

Cocktail Mixology Class

Group size: 6 – 20                           Cost: $40-$50/person
Duration: 1 to 1.5 hours

Upgrade options: buy vomFASS product gifts for your guests to take home.

Description: Taste and learn about making a flight of cocktails, complemented by light bites.

vomFASS Public Class Schedule

Not enough people for a private event? Check out our public events on our Facebook events page and call to register for a scheduled class.

Gifts of Great Taste

glencairn2vomFASS is your gift giving concierge service! Call to schedule an appointment for a personal vomFASS tasting experience before selecting from our wide range of gourmet gift baskets or simply send us your list and budget and we’ll get to work on creating and delivering your gifts on your timeline. Gluten-free, vegetarian, kosher diets on your gift list? We’ve got this! Want to include your company logo or message? Of course we can!

A gift of good taste is appreciated during the holidays, as well as every other season. We enjoy extraordinary food and drink year-round, don’t you?  We are standing by to make this your easiest – and most appreciated – gift giving experience ever.

vomFASS 2017-2018 Gift Guide