Saturday, August 29, 2009
It has been a week since our new location in Sunrise has been open and it has been a great week. We would like to thank all of our customers for their loyalty and support and for all of the wonderful comments we are receiving.
In celebration of our new location we are giving away a 7 night Caribbean Cruise aboard Costa Cruises. This is our Doris Cruising Italian Style Sweepstakes. Win a one balcony cabin for you and a guest on a seven day Costa Caribbean Cruise (average retail value $1500). Entry forms can be found in our ads in the Sun-Sentinel Thursday Food Section, Sunday Community Section, or Tuesday Main Section. You can also print out the entry forms online at SouthFlorida.com or Cruise.com and bring it into any Doris Market location. The entry form boxes are located in the front of our locations near the registers. The last day to register for the drawing is September 13th. The winner will be selected on September 18th.
We are also handing out $50 onboard credit coupons to customers spending $50 or more in any Doris Market location. For customers booking a Costa Cruise, you will receive a $50 onboard credit.
Doris Market in Sunrise
GRAND OPENING CELEBRATION!!
Saturday, September 5th on the NW Corner of Sunset Strip and Nob Hill Rd.
Come join us for our Grand Opening Celebration. Festivities include a bounce house, face painting, music, hourly give-aways, food sampling, and wine tastings. You don't want to miss out on the event everyone is talking about!
We look forward to seeing you there!
Sunday, August 23, 2009
Saturday, August 22, 2009
Here is the live recording of our Ribbon Cutting Ceremony that was shown on WSFL SouthFlorida.com/live morning show.
Here are some photos:
Self Serve Meat Case
Thursday, August 20, 2009
School is right around the corner and that means shopping for clothes & supplies. Juggling that with work leaves little to no time to cook dinner for the household. That is where Doris Italian Markets comes in. Below is one of our vidfomercials talking about prepared foods.
Don't Cook Tonight! We'll do it for you.....
We also cater! Check our website or contact any location's catering department!
Sunday, August 16, 2009
Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores. To do this, pure 96% alcohol must be used and it should be diluted only after extraction, as 40% vodka does not extract all the oil flavors from the peel.
Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region. Various alcohols can be used to give distinct flavors. A higher proof alcohol maximizes extraction of the lemon flavor, whereas darker alcohols add complexity of flavor. Higher quality sugars used in the infusion process create a sweeter liqueur.
Limoncello is traditionally served chilled as an after dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.
We get a lot of inquiries for Limoncello in our stores. Unfortunaltely, it is a liqueur, therefore we cannot sell it. There are some wine-based limoncellos, but I do not recommend them. For those who like to create, I am providing here some recipes on how to make limoncello as well as providing multiple how-to videos. Read, watch and try. Pick the recipe you like best and make it your own. Salut!
Limoncello di LuciaIngredients:
750 ml bottle of grain alcohol
7 or 8 large lemons (make sure they’re organic and not sprayed, you’re using the peel!)
5 cups water
3 cups sugar
Wash the lemons thoroughly - scrub them clean of all residue.
Using a peeler, take off the skins being careful not to get any of the white lemon “pith” onto your peelings or it will add bitterness to your limoncello.
Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly. Put the date on the bottle.
Put the jar in a cool, dry place for one week - once a day, shake the contents well to remix everything. You’ll notice the color of the liquid changing to yellow and the color of the lemon peels fading.
One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.
Strain the lemon peels out of the alcohol and then mix the alcohol with the sugar-water. Usually the color of the alcohol changes from clear yellow to cloudy yellow when it’s combined with the sugar-water.
Pour the mixture into bottles which can be sealed tightly and store them in the freezer. If the limoncello is kept “frozen” until serving it becomes thick and syrupy
Limoncello from Giada De Laurentiis10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Sources: (italylogue.com & foodnetwork.com)
Saturday, August 15, 2009
Our new location located on the NW corner of Sunset Strip and Nob Hill Rd will open on Thursday, August 20th. We will have a ribbon cutting ceremony around 8am with the Sunrise city commissioners and other community icons. We invite everyone to come out and celebrate the opening of our new location. We will have a Grand Opening celebration all day on Saturday, September 5th. We will keep you posted on the specific details for the Grand Opening as we get closer.
There has been more additions inside our new store since the last pictures that we posted. All of our equipment is in place and our shelves are being stocked as we speak. We hope you enjoy the new pictures and we look forward to seeing you at our new location!
The Produce Department
Island Displays for all of your fruits and vegetables
The Produce Department
One of the largest deparments in the store to better accommodate the needs and desires of our customers while shopping comfortably. If feels like you are in the fields in Italy picking fresh fruits yourself.
Self Service Meat Department
Featuring an all new extensive self service meat case, expanding your meat selections and offering grab and go convenience.
Full Service Meat Department
Our usual gourmet service meat case has been upgraded to offer more Doris own, very reasonably priced, oven ready items for your convenience.
The Deli Department
With a wide selection of prepared foods and salads (including a salad bar) you will never go hungry. Pick up a sandwich and enjoy it in our little cafe (in the front of the store) and have an espresso or cappuccino.
The Cheese Corner
Our cheese section is unlike any other store in South Florida with a wide selection of imported and domestic gourmet cheese to choose from. Try a new cheese every week and pair it with its wine match and learn about the textures and flavors from our cheese specialists.
We look forward to seeing you there. Don't forget to visit our website http://www.dorismarket.com/ and remember you can shop online. Tell your out of town family and friends they too can enjoy all of Doris Market's specialties.
Thursday, August 13, 2009
While pizza & pasta dominate popular Italian foods, there is a another recognized, although not as popular, staple food from Northern Italy that helps make up the "Italian Food Trinity": Polenta. Made by boiling cornmeal, polenta has been and still is considered a peasant food, but that hasn't deterred many varieties of recipes for making it.
It's origin dates back long ago and may perhaps outdate pizza & pasta.
Polenta has been dubbed by some "Italian grits" and there are similarities to the hominy grits that is so popular in the Southern United States. In this way polenta, grits and other "mush" type foods share a common link as the food of poverty. However in ancient times, what would later be called polenta started out as one of the earliest and simplest foods made from grain. Made from wild grains and later from primitive wheat, faro (a popular Italian grain), millet, spelt or chickpeas, the grain was mixed with water to form a paste that was then cooked on a hot stone. In this way, early polenta may have pre-dated leavened bread, since yeasts were often hard to come by and milling techniques were not yet refined.
History of Polenta
In Roman times, polenta (or as they knew it, pulmentum) was the staple of the mighty Roman Legions and would eat it in either a porridge or in a hard cake like form, much like today. By this time, milling techniques had greatly improved and the course grind favored for pulmentum had mostly been replaced by farina, a flour. However even though bread was widely available in Ancient Rome, the legions and the poor alike preferred the simplicity and tastiness of their early polenta. For the next few centuries, nothing changed in the history of polenta, much like the living conditions of those who ate it most - the peasantry. However things would slowly improve for polenta, if not the peasantry - the first was the introduction of buckwheat into Italy by the Saracens.
This nutritive grain - known as grano saraceno is still popular in Tuscany for making polenta near and adds a distinctive flavor that was widely favored for centuries. Buckwheat polenta would eventually fall out of favor when a crop from the New World arrived in Italy sometime in the 15th or 16th centuries known as maize. The new crop was a perfect match for the farms of Northern Italy, where landowners could grow vast fields of corn for profit, while forcing the peasantry to subsist on cornmeal. This new form of polenta was abundant, but seriously lacking in nutrients compared to earlier forms of the dish.
However cornmeal polenta is very tasty and filling, and therefore continued to be a staple long after conditions improved for the poor. Amazingly, this simple act of greed on the part of landowners helped shape a major component of Italian cooking. From then on most of Italy's polenta consumption was made from corn, which ranges in color from golden yellow to the Veneto's white polenta.
In the world of cooking, few dishes have the stigma attached to their preparation as polenta does. Much of Italy's polenta is still made the tedious old-fashioned way using a round bottom copper pot known as a Paiolo and a long wooden spoon known as a Tarello. The process to make a soft polenta involves a 3 to 1 ratio of water to polenta and constant stirring for up to 50 minutes. Today in a modern kitchen with a good heavy pot, polenta preparation is not so painstaking, but it still does need attention and occasional stirring. Cooking polenta using a double boiler method is even easier. There are now even instant polenta - but the less said about it the better. When finished the polenta can served in this soft form or poured out onto a slab and allowed to cool to form a cake.
The key to the popularity of Polenta is its sheer versatility. It can be served with nearly anything and that is why it has spread to every corner of Italy, always making use of what is locally grown or raised. Soft polenta is often a replacement for bread during a meal, or instead of the pasta course, served with butter and cheese and possibly shaved truffles. Polenta can also be served as a contorno (side dish) to regional meat dishes such as Osso Bucco, waterfowl and fish. Polenta in cake form can be layered with Parmigiano-Reggiano cheese and baked.
It can also be grilled and served with Bruschetta-like toppings like mushrooms and tomatoes. Leftover polenta is also very versatile as it can be fried and covered in butter, melted lardo, or cheese. In many ways, polenta reflects the people who have relied upon it for so long - those long suffering peasants that had to make do with what they had. They have left Italian cooking the legacy of an eminently flavorful, filling and versatile dish known as polenta.
Other Reference Links: http://en.wikipedia.org/wiki/Polenta
Monday, August 10, 2009
Thursday, August 6, 2009
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Does your liquid antacid contain aluminum? Or magnesium?
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Wednesday, August 5, 2009
Monday, August 3, 2009
To prepare those who have or are interested in curing their own olives, we have provided the following information to help you do so.
EQUIPMENT: Use wood, glass, stoneware, or heavy, light-colored plastic containers. DO NOT USE glavanized or aluminum containers. Stirring utensils should be stainless steel or wood.
Be sure olives are completely covered by solution during all stages of curing. Exposure to air darkens olives.
- Soak 12 hours in lye solution - 4 tablespoons lye in one gallon cold water. (Solution should not be over 65 to 70 degrees Farenheit before adding olives.) Stir occasionally.
- Drain and soak 12 more hours in fresh lye solution. Cut into a large olive - lye will change the flesh to a yellow-green color, penetrating to the pit.
- If the lye has not penetrated to the pit, soak an additional 12 hours in a fresh lye solution.
- Rinse in cold water.
- Soak 6 hours in fresh, cold water.
- Cover with salt brine - 6 tablespoons salt per gallon of water. Let stand 2 days. Refrigerate and use within two weeks. To keep longer than two weeks, follow the next 3 steps or process in a pressure canner.
- Cover with salt brine - 13 tablespoons salt per gallon of water. Store 1 week.
- Cover with fresh salt brine - 1 pound or 1 2/3 cups salt per gallon of water. Let stand 10 to 12 days.
- Cover with fresh brine - 1 pound or 1 2/3 cups salt per gallon of water. Store in a cool place, preferably a refrigerator.
- If, at any time, the olives become soft or bad smelling. DO NOT EAT OR EVEN TASTE THEM.
- Mold or scum mar form on the brine. Skim off as soon as it appears. If the mold growth is heavy, destroy the olives.
- Olives are a low-acid food and require careful handling to prevent botulism. Olives MUST be canned in a pressure canner. The complete directions for canning are in Home Pickling of Olives.Try these links as well for more in formation about canning. Click here and/or here.
Saturday, August 1, 2009
Well although Katrina took top billing in 2005, Hurricane Wilma was the fourth costliest hurricane in US History. In Florida, it was responsible for 5 hurricane related deaths (26 indirect deaths), left over 6 million without power (average restore time was 8-15 days), and displaced thousands from their homes due to extensive damage resulting in condemnation. Damage in Florida totalled 20.6 billion dollars and many residents were still waiting for insurance settlements as recent as 2008.
Doris Italian Market fell victim to the storm as well. All stores experienced power outages. Some locations' power were restored within 2-3 days while other locations were not restored until over 1 week later. Product was lost, however, damage was minimal to our locations compared to other businesses. Once up and running our locations worked very hard to help residents get back to some level of normalcy.
It has taken since then to get Florida back to normal and there are still areas that still show the effects of Wilma. Going through that was a wake-up call for many including Doris Italian Markets. That is why Doris Italian Market is installing back-up generators in their locations.
Part of a bigger agenda, Doris Italian Market has invested in itself to be able to continue to be that neighborhood store for all its customers. Installing back-up generators provides a bit of peace of mind that in the event of a severe storm which causes power outages, Doris Italian Markets will be able to remain open and provide all who come with the best meat, produce, seafood, baked goods, deli items and groceries without interruption.
As of this posting, the Pembroke Pines location has complete back-up power and the Coral Springs & Boca Raton locations are just finishing installing their generators in time for Hurricane season. All other locations are in the blue-print stages but the three mentioned locations provide acceptable coverage of Broward County as well as the southern part of Palm Beach County.
We want people to know that we have all the provisions (water, ice, meat, bread, canned goods, etc) needed to prepare for a hurricane. There is less chaos at our locations and we never gouge our prices. A select few already know this and we want more to know this. As your neighborhood store, we have been and will always be there for you during the good times and bad.