Thursday, December 31, 2009
Thursday, December 24, 2009
Tuesday, December 22, 2009
Oh no! There are no more pizzelle irons! Nearly all locations are sold out of pizzelle makers. Please call before you go to check what is in stock.
Don't forget about the espresso! We still have plenty of Bialetti & Musa Espresso pots available. From 2 cups to 12 cup pots are available and replacement gaskets are also available for your pots.
We still have pasta makers available and some other kitchenware items including pizza stones. Hurry in before there is nothing left and do not forget to place your holiday orders!
- Pizzelle Irons
- Pasta Makers
- Espresso Pots
- Pizzelle Mix
- Pizza Stone
- Cookie Trays
- Good Cheer
- Your Seven Fishes
- Plenty of VINO!
Sunday, December 20, 2009
Thursday, December 17, 2009
Wednesday, December 16, 2009
About the March of Dimes:
March of Dimes is the leading non profit organization for pregnancy and baby health.
Our mission is to improve the health of babies by preventing birth defects, premature birth, and infant mortality. We carry out this mission through research, community services, education and advocacy to save babies' lives. March of Dimes researchers, volunteers, educators, outreach workers and advocates work together to give all babies a fighting chance against the threats to their health: prematurity, birth defects, low birthweight.
The first great polio epidemic in the U.S. was in 1916. The disease infected mostly children, killing thousands and leaving many more paralyzed. On a summer day in 1921, Franklin D. Roosevelt became one of its victims and the March of Dimes was born.Through life saving research we beat polio, but we continue our efforts to help children today by working to save babies from the silent crisis of premature birth.
A History of Success:
President Franklin Roosevelt established the March of Dimes in 1938 to save America's youth from polio. His premise was that people can solve any problem if they work together. He created a partnership of volunteers and researchers, and within 17 years, the Salk vaccine had been developed and polio was on the run.That dynamic partnership has endured and it's what makes the March of Dimes work. With the help and support of the American people, the March of Dimes has saved the lives of millions of babies over the past 64 years. And we won't stop until we reach the day when every baby is born healthy
Here is how we participated:
Last April we sponsored the March for Babies. This past October we sponsored the Signature Chefs Auction. And we continue to grow with the march of dimes in the future. One way is the march of dimes promo we have going on in the stores now.
Tuesday, December 15, 2009
Scopa is an Italian card game played with a standard Italian 40-card deck. It is most commonly played between two players or two teams of two players each, but can also be played with 3, 4, or 6 individual players. Scopa is a trick-taking game. The name is the Italian verb meaning "to sweep" since taking a "scopa" means you have "swept" all the cards from the pool. Watching a game of scopa can be highly entertaining an activity since true connoisseurs of the game maintain that lively and colorful banter in between hands is a vital part of the game.
Basic rules for the game can be found at these websites:
A simple internet search can come up with other sites that can provide instructions and other versions of the game as well as other games that can be played using the Italian playing cards. But for those of you who want a basic introduction, we have provided this short instructional video.
If you have a family member that wants to get back into the game or you simply want to try something new, you can get these playing cards at any of our locations or simply buy them online at our online store. Simply click HERE to get to the Doris Online Store. There are two types of playing cards available. There is the Sicilian Style and Napoletano Style Cards. Both sets are essentially the same with a variance in the images. Once again, we at Doris Italian Market hope this helps in your holiday shopping ideas and we wish you much cheer. Buon Natale!
Check our Online Store for more gift ideas. Just click HERE to go to the novelty section.
Sunday, December 13, 2009
One of the reasons for the large scale celebration in Siracusa is because that is where the holiday's origin is traced back to around 304 AD. According to the Sicilian legend, Lucia's mother, a wealthy lady, had been miraculously cured of an illness at the sepulcher of Saint Agatha in Catania. Lucia, a Christian, persuaded her mother in thankfulness to distribute her wealth to the poor. So, by candlelight, the mother and daughter went about the city secretly ministering to the poor of Siracusa.
Unfortunately, this was during the last great persecution of Christians in the reign of the Emperor Diocletian. The pagan young man, to whom Lucia was engaged, took a dim view of this distributing of her dowry, and denounced her to the prefect, Pascasius, who ordered that she be seized and tortured. Miraculously, when neither boiling oil nor burning pitch had the power to hurt her, she was blinded and slain with a sword. Her martyrdom is recorded in ancient sources and in an inscription found in Syracuse. (newsweden.org)
To help those observe the holiday, we have included a Santa Lucia braided bread recipe and a basic wheat pie (pastiera di grano). For those that need to purchase the wheat, check your local gourmet food store, and if you live in South Florida, you can get the wheat without skin or the precooked wheat at any Doris Italian Market location.
Known for her hospitality, this festive bread is inspired by the candle covered crown she is said to have worn to light her way as she brought food to the poor.
GLAZE AND GARNISH
And for those who like a good wheat pie (pastiera di grano). These pies are very popular during the Month of December and also for Easter. If you enjoy them but do not wish to make them, Doris Italian Markets will have them for sale in time for Christmas. But for those who wish to take the culinary challenge, here you go...The recipe provided makes 2 pies serving 8 people per pie. Enjoy!
- 18 ounces whole milk
- 3 large egg yolks
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated lemon rinds
- 1/2 cup finely minced candied citron peel (well rinsed and drained before mincing) (optional)
- 2 cups cooked wheat (about 1/2-3/4 pound of dry wheat should = 2 cups cooked) or 1 1/2-2 cups cooked drained arborio rice
- 1/2 cup whole milk
- 4 tablespoons butter
- 8 large eggs
- 2 1/2 cups sugar (cut sugar by 1/2 cup if using the citron)
- 2 teaspoons freshly grated lemon rinds
- 1 lb whole milk ricotta cheese (drained if very wet)
- 1/2-3/4 cup butter
- 3 eggs or 2 extra large egg yolks
- 2 1/2-3 cups all-purpose flour
- 1 cup sugar
- 1/2-1 teaspoon freshly grated lemon rinds
- ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
- Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
- Remove pan from heat and allow wheat to soak for a full 24 hours.
- After soaking, drain well before using in steps#17-19.
- If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
- Drain well, let cool and use for steps#17-19.
- Crust: Mix flour, sugar and lemon peel together in a bowl.
- Work butter into flour using your fingers (until it is the size of peas).
- Add eggs one at a time, mixing with a wooden spoon.
- Knead the dough lightly until it holds together well and clears the bowl.
- Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
- Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
- Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
- Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
- Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
- Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
- Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
- Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
- Remove from heat and let cool.
- Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
- Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
- If not using the lattice, trim the overhang to 1/4 inch.
- Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
- (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
- Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
- Beat mixture by hand, with a wooden spoon, until smooth and creamy.
- Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
- Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
- For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
- Fold the 1/2 inch overhang over the edges of the lattice and flute well.
- If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
- Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
- Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
- Remove pies from oven and place on a wire rack.
- When completely cooled, cover loosely with plastic wrap and chill until serving.
- If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
- Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.
And to top it all off for Santa Lucia Day, I present to you, Mario Lanza. Ciao Tutti!
Thursday, December 10, 2009
Wish your family and friends a Happy Holidays with Doris Italian Market.
Inquire at your local Doris Market or call 954-572-5269 ext. 302 for more information. Also inquire on our delivery services!
Wednesday, December 9, 2009
Monday, December 7, 2009
Sunday, December 6, 2009
Thursday, December 3, 2009
Wednesday, December 2, 2009
The Vino Nobile di Montepulciano has enjoyed its renowned reputation and high esteem ever since the year 790. This excellent wine was soon discovered and sold outside the Montepulciano region. In 1549, Sante Lancerio, Pope Paul III's maître de chaîne called the Nobile the "Vino perfettissimo da Signori". It was, however, the doctor and poet, Francesco Redi, who in the 17th century established the reputation of the Nobile as "The King of all Wine". The name "Nobile" dates from the era when higher quality wines were exclusively reserved for noble families. Even today it is still recognized as something very "special". As one of the first top wines to come out of Italy, since 1980 the Vino Nobile di Montepulciano has had the distinction of being classified as a DOCG wine. The Vino Nobile is matured in wooden casks for at least two years, starting from 1st January following the harvest. After maturing for three years the Vino Nobile is then granted the title "Riserva". In spite of its long tradition, the Vino Nobile di Montepulciano is, nevertheless, a modern wine. In recent years, hardly any other Italian wine has enjoyed such a noticeable improvement in quality and has thus gained an international reputation. (canneto.com)
Tuesday, December 1, 2009
Monday, November 30, 2009
The meaning of the word shares the same origin of pizza. Pizze means "round" & "flat". The pizzelle's origin comes from South Central Italy in the Abruzzo region.
It is common for two cookies to be sandwiched with cannoli cream or hazelnut spread. When warm, these cookies can be rolled into cones or cannoli shells. Gelato in a pizzelle cone, sounds yummy about now. One reason for its popularity during Christmas, besides the obvious tradition of families making them from scratch, is that the iron, like a waffle iron, leaves an imprint like a snowflake on the cookie. A little powdered sugar on it and it looks like it came from the snowy outdoors. For those interested, Doris Italian Market & Bakery sells pizelle irons and the mix for thise who wish to cut some corners. These items can be found in our stores and at our online store. Simply click on the images and they will take you to the online store to order one. You should hurry though, these pizzelle irons always sell out every year.
As for recipes, there are many variances but they all tend to be rooted by a basic foundation. The following recipe is considered a traditional recipe.
Makes 150 pizzelles
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.
Sunday, November 29, 2009
There is an "open version" of the game which is popular and can be played anywhere, but a regulation bocce court is 76 feet long and 10 feet wide. You must make sure that playing surface is flat and level (packed dirt, gravel or grass are ideal).
The game is a lot of fun and perfect for a day out in great weather. Finding a bocce ball set is pretty easy. There are plenty of online store that sell them and even local stores in the mall or sporting good stores. For more information about bocce ball, check out http://www.bocceballsets.net/.
Click on the image to the left to view basic dimensions for a bocce ball court.
Saturday, November 28, 2009
From now until Christmas, Doris Italian Market & Bakery will be posting often on it's blogger. Look for recipes, food suggestions, traditional information, Italian Gift Ideas, music to enjoy, and some anecdotes to read and share. It's a busy time for us, but more importantly, it is a time to share with loved ones and to make more blessed memories that will live in our hearts forever.
Doris wishes you a merry rest of the year and hope that you make us part of it. Happy Holidays and keep checking our blog every day.
Wednesday, November 25, 2009
Well I can surely say that I am thankful for the life I have been given. I am thankful for where I come from, I am thankful for the people in my life. I am ultimately thankful for the difficulties in my life that in the end, they make me wiser & stronger.
I am thankful for neighborhood. Each Doris Italian Market & Bakery is a part of its neighborhood. Traditions have started and maintained by the members of its communities and store locations. From the Hollywood Fire Department getting its meat products from the store to Coral Springs residents rushing to get in the Christmas Eve photo before opening time.
I am thankful for the loyalty of our customers and the relationships that have been forged by this. I have seen families grow. From children being born, I have watched many grow up and some eventually worked at their neighborhood Italian Market. In a time where we are all in a rush to live, I am thankful for the little things that actually matter a lot.
We at Doris Italian Markets are thankful for our customers that choose to come to our stores when they have so many other choices. We are thankful that you have made us a part of your neighborhood and your lives.
This Thanksgiving, as we all give thanks, let us remember to be thankful for our families and to the fact that the neighborhood is alive and well in South Florida. Happy Thanksgiving everyone! Be well & be safe.
Sunday, November 15, 2009
Thursday, November 12, 2009
As for the zucchini, the edible flower blossom that adourns one end, is another delicious endeavor in itself. Many Italian traditional recipes have them stuffed. One way, which is arguably the most popular and most delicious is dipping the flower in batter and frying the zucchini flower. The saltiness and the crunchiness of the batter compliments the sweetness of the flower itself.
Depending on the time of the year, these delicate flowers can be pricey or inexpensive. In South Florida, they can be obtained in boxes of about 100 flowers. If that is too much, get a couple of neighbors and share in this delicious item. Check with your local produce manager and inquire. They may not know what you are talking about, but if you are near a Doris Italian Market, come inquire because we KNOW what they are.
I am posting a basic recipe for Fried Zucchini Flowers that serves about six. Please keep in mind that these are very fragile vegetables and should be utilized the day they are bought.
- The first step, of course, is getting the zucchini flowers. Once obtained, keep them in your refrigerator (crisper section) until ready to be used.
- When ready, wash them gently, pat them dry and remove the pistils.
- 18 zucchini blossoms
- A pint (500 ml) whole milk, or a mixture of beer and milk
- 3 heaping tablespoons flour
- An egg, lightly beaten
- Olive oil or lard, for frying
Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.
If you haven't ever tried them, trust me, you will be hooked! You will not be able to stop eating them. I can probably eat 18 flowers with ease!
How do you like to prepare your zucchini flower? Share with us!
Friday, November 6, 2009
If you want that home cooked meal but just don't have it in you to prepare, well don't fret. We can provide you with that home cooked quality with our wide selection of prepared foods. All you have to do is heat & eat. For $15.99 Doris' Home Meal Replacement includes:
- 2 Entrees
- 2 Starches
- 2 Vegetables
- House Salad or Soup of the Day for 2
- Fresh Daily Baked Bread
- Add $4 to include a bottle of Doris' Montepulciano Red Wine with your meal.
Choices include lasagna, meatballs, sausage & peppers, pasta dishes, and chicken dishes. Excluded are any veal dishes, broccoli rabe, and stuffed eggplant.
You can also win a free meal for two! Simply drop off your business card at your local Doris' Deli Department or fill out the form below and drop it off. One winner is picked weekly from each location. So Don't Cook Tonight! Visit your nearest Doris Italian Market & Bakery and leave the work to us.
Thursday, November 5, 2009
Well for those of you who haven't had chestnuts or aren't sure how to prepare them, here is a quick how-to to try:
- Using a cutting board & knife, make 2 perpendicular cuts on the round side of the chestnut. Each chestnut should look like it has a "plus sign" carved into it. If you are a novice at handling a knife, use a short serrated blade.
- Spread the chestnuts evenly on a baking dish with the flat side down and drizzle water over the chestnuts with your fingers.
- Pre-heat your oven to 425 degrees and then place the baking dish in the oven as close to the heat source as possible.
- After roasting for 10 minutes, turn the chestnuts over.
- After a total of 20 minutes in the oven, the chestnuts are ready. Serve them hot, and if you baked them right, peeling them open should be easy.
How do you prepare your chestnuts? Share with us!
Tuesday, November 3, 2009
Holidays are a big deal for our family and the food is always center stage. Don't get stuck in the kitchen! Let us make your holidays an event to enjoy and remember. Happy Holidays!
Saturday, October 31, 2009
In Italy, Halloween has been becoming more and more popular and while children are not yet going door to door, Italians are spending more and more money on Halloween decorations and parties. All Saints Day is the more popular holiday which was created by Pope Boniface IV to replace the pagan holiday honoring the dead. Even today, the Catholic Church condemns the Halloween celebrations as an American pagan holiday despite its European origin.
While its popularity grows in Italy, Halloween probably won't surpass All Saints Day as the dominant holiday but young adults are increasingly enjoying dressing up and being festive. This is a good indication that Italians are welcome to trying new festive cultures while never abandoning their own.
The more festive holiday Italy observes that people dress up is Carnevale, which is Italy's version of Mardi Gras which occurs in the spring. The holidays haven't changed but how they are observed has. So in truth, All Saints Day is the main holiday in Italy while many still have costume Halloween parties. Halloween has become another money making opportunity for Italian businesses and it's appeal and profitability ensures it's growth, yet for a country where Catholicism is still highly influential, All Saints Day trumps devilish Halloween in Italy.
For all of those going out tonight..... Have fun and be safe.
Tuesday, October 27, 2009
Sunday, October 18, 2009
Eh, Cumpari! is a novelty song sung in a Southern Calabrese dialect. It is a cumalitive song where each version contains all the previous verses (like the 12 days of Christmas song). It was adapted from its traditional roots in 1953 and reached as high as #2 on the Billboard Charts.
Thursday, October 15, 2009
Sunday, October 11, 2009
Thursday, October 8, 2009
Wednesday, October 7, 2009
Peroni Beer is one of the oldest breweries in Italy. It was established in 1846 by Francisco Peroni and was acquired by SABMiller in 2003.