Tuesday, December 21, 2010

Fried Calamari

Calamari


Serves 4


Ingredients
  • 2 cup calamari sliced into rings (use tubes and tentacles)
  • 2 cup buttermilk
  • 2 cup all-purpose flour
  • Salt and pepper
  • Oil, for frying
  • 2 tbsp whole butter
  • 3/4 cup sliced mild banana peppers
  • 3/4 cup large diced tomatoes
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped scallions

Directions

  1. Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl.
  2. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour.
  3. Heat oil and fry calamari until golden brown. Do not overcook.
  4. Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss.
  5. Add calamari and toss. Serve

Monday, December 20, 2010

Scungilli Salad

Scungilli

Ingredients

· 2 pounds fresh scungilli or conch
· 1 wine cork
· 2 tbsp
vinegar
· 4 tbsp Doris Own Extra Virgin olive oil
· 1 medium red onion, chopped into 1/4inch dice
· 1 bunch fresh
thyme, leaves only, about 2 tablespoons
· 1 yellow bell pepper, stemmed and seeded, chopped into 1 ¼ inch
dice
· 1 cup dry white wine
· 3 Roma
tomatoes, chopped into 1 ¼ inch dice and 3/4 cup
· 2 lemons cut into wedges

Directions
  1. Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1 ¼ inch rounds and set aside.
  2. In a tall sauce pan (6 to 8 quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil.
  3. Lower heat to simmer and cook 15 minutes.
  4. Season with salt and pepper and serve in shallow bowls with lemon wedges.

Whiting with Lemon & Garlic

Whiting with Lemon & Garlic

Serves 4

Ingredients
  • 8 whole whiting
  • 1 ½ cups Doris Own 100% Pure olive oil
  • ¾ cup lemon juice
  • 5 cloves garlic, minced
  • 2 tbsp parsley
  • Salt and pepper, to taste
  • ¼ cup flour

Directions

  1. Clean and fillet fish. Remove heads and tails.
  2. In bowl, mix ¾ cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour.
  3. In large sauté pan, heat remaining oil. Sauté fish until golden brown. Remove and pour lemon mixture over and cover.
  4. Let sit for 5 minutes and serve.

Sunday, December 19, 2010

Baccala Salad

Baccala Salad

Ingredients

· 2 pounds salt cod cut in 3-inch pieces
· 1 cup Doris Own 100% Pure olive oil
· 4 cloves garlic
· 1/2 cup lemon juice
· 2 cups hot and sweet
vinegar peppers
· 1 cup Gaeta olives
· 1/4 cup capers
· 2 tablespoons chopped
parsley
· Salt and pepper, to taste


Directions

  1. Soak cod for 2 to 3 days, refrigerated, changing water regularly.
  2. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool.
  3. After it cools, remove skin and bones, if there are any, and break into bite size pieces.
  4. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
  5. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

Stuffed Baked Lobster

Stuffed Baked LobsterServes 4

Ingredients:
  • 4 lobsters
  • 1 box Ritz crackers, crushed
  • 1 pound backfin crabmeat
  • 2 tbsp Old Bay seasoning
  • 1 cup butter, melted
Directions:
  1. Preheat oven to broil.
  2. Use a lobster pot with a steamer insert to steam the lobsters for 10 minutes. When the lobsters are cooked and cool enough to handle, split them down the center of the underbelly with a sharp knife.
  3. In large bowl, combine the crackers, crabmeat, Old Bay seasoning and ½ cup butter, blending into a firm stuffing.
  4. Do not remove anything from lobster underbelly, fill the chest cavity with the stuffing, and glaze the top with the remaining melted butter.
  5. Bake or broil on high until the stuffing is crisp on the outside. The lobsters may need more melted butter brushed over them while baking.

Saturday, December 18, 2010

Feast of the Seven Fishes


The Feast of the Seven Fishes (festa dei sette pesci), celebrated on Christmas Eve, also known as The Vigil (La Vigilia), is believed to have originated in Southern Italy and is not a known tradition in many parts of Italy. Today, it is a completely Italian-American feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus.

History

The long tradition of eating seafood on Christmas Eve dates from the medieval Roman Catholic tradition of abstinence—in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.
There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ.
The "Feast of the Seven Fishes", a celebration of Christmas Eve with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional. The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy. Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years.

Choices Choices Choices
The components to the meal are similar for most families as there are always some combination of anchovies, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels, and clams. In the mixes are pastas, vegetables, baked or fried kale patties, baked goods, and homemade wine. Also, this tradition still remains very popular to this day.
Popular dishes
  • Stuffed calamari in tomato sauce
  • Stuffed-baked quahogs
  • Stuffed-baked lobsters
  • Fried smelts
  • Oyster shooters
  • Deep fried calamari
  • Deep fried fish/shrimp
  • Deep fried scallops
  • Deep fried cod
  • Linguine with clam, tuna, lobster, or anchovy sauce
  • Cod fish balls in tomato sauce
  • Marinated eel
  • Baccalà
  • Octopus salad
  • Whiting
  • Kale patties (baked or fried)
  • Scungilli salad
  • Crab stuffed mushrooms
  • Insalata de Mare (salad of the sea)

We at Doris Italian Market & Bakery wish you a Merry Christmas and a safe one as well.
Buon Natale!


source: wikipedia & family tradition

Wednesday, December 1, 2010

FYI - Cherries: Truly a super-food...

Cherries are not only super-delicious, but they are also a super-fruit packed with anthrocyanins and antioxidants. Cherry varieties such as Sweethearts, Bings and Lapins contain anti-inflammatory powers; the ability to fight free radicals; lower blood cholesterol and enables them to leap tall buildings in a single bound!
(source: www.globalorganics.ws)

Tuesday, November 23, 2010

Pumpkin Crunch

Pumpkin Crunch

Serves 20

Ingredients:

  • 1 15oz can pumpkin puree
  • 1 12oz can evaporated milk
  • 3 eggs
  • 1 ½ cups sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 package yellow cake mix
  • ½ cup chopped pecans
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 in pan.
  3. In large mixing bowl, combine the pumpkin puree, milk, eggs, sugar, cinnamon, and salt.
  4. Pour into the prepared pan.
  5. Sprinkle the cake mix evenly over the mixture. Top with pecans. Drizzle the melted butter over pecans.
  6. Bake for 50 to 55 minutes, or until golden brown.Let cool and serve chilled

Monday, November 22, 2010

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Serves 8-10

Ingredients:

  • 3 eggs, lightly beaten
  • 1 can pumpkin puree
  • 1 cup sugar
  • ½ cup dark corn syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 9in pie crust, unbaked
  • 1 cup chopped pecans
  • Whipped cream for topping

Directions

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, beat eggs, pumpkin puree, sugar, corn syrup, vanilla, cinnamon, and salt with a portable mixer on medium speed.
  3. Pour the mixture into the pie crust, and top it with pecans.
  4. Bake for about 40 minutes, or until a knife inserted halfway between center and edge comes out clean.
  5. Serve topped with whipped cream.

Sunday, November 21, 2010

Sweet Potato Soufflé

Sweet Potato Soufflé

Serves 8 to 10

Ingredients

  • 3 cups cooked sweet potatoes; peeled if baked, drained if boiled
  • 3 eggs
  • 1 stick melted butter or margarine
  • ½ cup whole milk
  • ¼ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of nutmeg

Ingredients for Topping

  • 1 cup cornflakes
  • ½ cup light brown sugar
  • 1/3 cup melted butter
  • ¾ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F.
  2. In large bowl, mash the sweet potatoes with a whisk or potato masher.
  3. Combine them with eggs, butter, milk, brown and white sugars, cinnamon, vanilla, and nutmeg.
  4. Transfer to a 9 x 12 in casserole dish.
  5. Top with pecan topping and bake for 25-30 minutes.

Directions for Topping

  1. Crush the cornflakes into small pieces.
  2. In mixing bowl, combine them with the sugar, butter, and pecan and mix well.
  3. Top the soufflé with this mixture before baking.

Saturday, November 20, 2010

Garlic Smashed Potatoes

Loaded Garlic Smashed Potatoes

Serves 6 to 8

Ingredients:

  • 6 slices bacon
  • 1 bunch green onions, chopped
  • 4 pounds red potatoes
  • 2 medium garlic bulbs, roasted
  • 1 16oz container sour cream
  • 1 ½ cups shredded cheddar cheese
  • 1/3 cup butter, softened
  • ¼ cup milk
  • ½ tsp salt
  • 1 tbsp olive oil

Directions:

  1. Cooke the bacon in a large skillet until crisp.
  2. Drain in paper towels, reserving 2 tbsp of drippings in the skillet. Crumble to bacon and return it to the skillet. Add green onions. Cook 1 minute or until green onions are tender. Set aside.
  3. Peel half the potatoes and cut the other half into ¼ in. pieces.
  4. Cooke peeled and unpeeled potatoes in boiling salted water 20 to 25 minutes. Drain and place in a large bowl.
  5. Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheddar cheese, butter, milk, and salt.
  6. Mash with potato masher until blended.
  7. Spoon into a lightly oiled 9 x 13in baking dish and top with remaining cheese. Bake at 350 degree F for 10 minutes or until cheese melts.

Tuesday, November 9, 2010

Recipe: Butternut Squash Quiche

Sweet Onion & Butternut Squash Quiche
Serves 6 to 10

Ingredients:

  • 1 9in deep dish frozen pie shell
  • 2 cups butternut squash, peeled & diced small
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 1 tsp white pepper
  • 2 tbsp sage
  • 3 vidalia onions, sliced thin
  • 4 tbsp butter
  • 3 eggs
  • 1 cup whole milk
  • 2 tbsp Worcestershire sauce
  • ½ cup asiago cheese, shredded
Directions:
  1. Toss diced squash with oil, salt, pepper, and sage.
  2. Roast in a 350 degrees F oven until soft.
  3. Heat a pan until smoking hot, then add sliced onions and butter.
  4. Cook the onions until they are golden to deep brown, stirring constantly to keep the butter from burning.
  5. Transfer the onions to pie shell.
  6. Puree the squash with eggs, milk, and Worcestershire sauce, then pour the mixture over the onions. Be sure all of the onions are covered.
  7. Sprinkle cheese on top.Bake at 325 degrees F for about 45 minutes, until the top of the pie is uniformly golden brown

Monday, November 8, 2010

Recipe: Sweet Potato Pie

Sweet Potato Pie

Serves 10

Ingredients:


  • 1 ½ cups cooked mashed sweet potatoes, warm
  • ½ cup (1 stick) butter, at room temperature
  • 1 ½ cups sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • Pinch of allspice (optional)
  • 1 tsp vanilla extract
  • 2 eggs, well beaten
  • 1 cup evaporated milk
  • 1 9in. pie shell unbaked

Directions:

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, put the mashed sweet potatoes, add the butter, and mix well.
  3. In a separate mixing bowl, combine the sugar, cinnamon, nutmeg, salt, and allspice. Blend them together. Stir in the vanilla. Then add the sweet potatoes and the eggs, stirring well. Stir in the evaporated milk, a little at a time. (You don’t want the mixture to be soupy.)
  4. Pour the mixture into the pie shell.
  5. Bake for about 35 minutes, or until the center is firm.

Serving Tips:

Serve with a small scoop of whipped cream on top of each slice.

Saturday, November 6, 2010

Recipe: Carrot Soufflé

Carrot Soufflé Supreme

Serves 10

Ingredients:

  • 1 pound cooked carrots
  • 3 large eggs
  • ½ cup sugar
  • 3 tbsp all purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ½ cup butter, melted
  • Pinch of nutmeg

Ingredients for Topping:

  • 1/3 cup crushed cornflakes
  • 3 tbsp brown sugar
  • ¼ cup chopped walnuts
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 1 tbsp butter, melted

Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray a 1 ½ quart casserole dish with cooking spray.
  3. In a blender or food processor, place cooked carrots, eggs, sugar, flour, baking powder, vanilla, butter, and nutmeg. Blend well.
  4. Transfer to the casserole dish.

Directions for Topping:

  1. Combine cornflakes, brown sugar, walnuts, cinnamon, nutmeg, and melted butter.
  2. Sprinkle on top of casserole.Bake for 45 minutes.

Friday, November 5, 2010

It's Turkey Time!

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Place your orders Early!
These prices are for 2010 only!

Friday, October 29, 2010

Recipe: Pumpkin Cake

Pumpkin Cake


Servings: 6 to 8

Ingredients for Cake:

  • 1 box yellow cake mix
  • 4 eggs, beaten
  • ¾ cups sugar
  • ½ cup oil
  • 1 cup pumpkin pie mix
  • ¼ cup water
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg

Ingredients for Icing:

  • ½ cup (1 stick) margarine, melted
  • 1 box confectioners’ sugar
  • 3 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1 cup pecans, toasted

Directions for Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a Bundt pan.
  3. In large mixing bowl, combine the cake mix, eggs, sugar, oil, pumpkin pie mix, water, cinnamon, & nutmeg, and beat with a portable mixer.
  4. Pour the batter into the prepared pan.
  5. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Directions for Icing:

  1. In large bowl, combine the margarine, sugar, cream cheese, & vanilla, beating well with a portable mixer.
  2. When cake is cool, spread on the icing, and garnish the cake with pecans.

Thursday, October 28, 2010

Recipe: Pumpkin Stew

Pumpkin Stew

Servings: 8-10

Ingredients:

  • 1 pound beef stew meat, cubed
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1 inch cubes
  • 4 medium carrots sliced
  • 1 large green pepper, cut into ½ in pieces
  • 4 garlic cloves minced
  • 1 medium onion, chipped
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp instant beef bouillon granules
  • 1 14oz can tomatoes, undrained, cut up
  • 1 pumpkin (10 to 12 pounds)
  • 2 to 3 tbsp oil

Directions:

  1. In a dutch oven, brown the meat in 2 tablespoons oil.
  2. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
  3. Cover and simmer for 2 hours.
  4. Stir in bouillon and tomatoes.
  5. Wash the pumpkin: cut a 6 to 8 inch circle around the top stem. Remove top and set aside: discard seeds and loose fibers from inside.
  6. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
  7. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F for 2 hours or until the pumpkin is tender.
  8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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Wednesday, October 27, 2010

Recipe: Pumpkin Casserole

Fall Pumpkin Casserole
Serves 4 to 6

Ingredients:


  • 1 medium pumpkin (make sure it will fit in your oven)
  • 2 to 4 cups long grain or Spanish rice
  • 2 tbsp vegetable oil
  • 1 pound lean ground beef
  • 1 pound mild Italian sausage
  • 1 medium onion, peeled and diced
  • 1 28oz can tomatoes
  • 1 16oz can cut green beans
  • 1 16oz pkg shredded mozzarella
  • 1 16oz pkg shredded cheddar
Directions:
  1. Preheat the oven to 350 degrees F.
  2. Cut the top off the pumpkin, and remove the seeds and fibers.
  3. To make the casserole, cook the rice according to the package instructions.
  4. Heat the oil in a large skillet over medium heat, and brown the ground beef and sausage; drain well and set the meat aside.
  5. Sauté the onions in the same skillet. Stir the meat with the onions.
  6. To fill the pumpkin, layer the ingredients with rice, meat mixture, tomatoes, green beans, and the cheeses. Repeat this process 3 times ending with the cheeses.
  7. Place the lid back on top of the pumpkin and put it on a baking sheet.
  8. Bake for 2 ½ to 3 hours. Once the pumpkin is soft, its ready to eat.

Tuesday, October 26, 2010

Recipe: Pumpkin Bread

Pumpkin Bread or Muffins

Servings: 2 loaves or many mini muffins

Ingredients:

  • 3 1/3 cups all purpose flour, sifted
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups granulated sugar
  • 4 eggs
  • 1 ½ cups canned pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water

Ingredients for Topping:

  • 2 tbsp salted butter, melted
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees F.
  2. Stir the flour, baking soda, salt, cinnamon, nutmeg & sugar together in a mixing bowl. Quickly add eggs, pumpkin, oil, & water.
  3. Mix with a dough hook (or by hand) until dry ingredients are just moistened.
  4. Put mixture into 2 greased loaf pans (or mini muffin pans); bake for 1 hour.
  5. Let cool for 5 minutes, then transfer from pans to a wire rack.
  6. While loaves are still warm, brush on the melted butter and then sprinkle with sugar and cinnamon.

Monday, October 25, 2010

Recipe: Pumpkin Pie Dip

Pumpkin Pie Dip

Servings: 4 cups

Ingredients:


  • 1 8oz pkg cream cheese, softened
  • 2 cups confectioner’ sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp ground ginger
  • Gingersnap cookies

Directions:

  1. In a large bowl, mix the cream cheese and sugar until smooth.
  2. Add the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Stir until blended.
  3. Serve with the gingersnaps.

Saturday, October 16, 2010

Recipes with Wine Suggestions: Pappardelle with Veal Ragù

Pappardelle with Veal Ragù

Serves 8

Ingredients

  • 3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1/2 cup extra-virgin olive oil
  • 1 large sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground fennel
  • 1 1/2 cups dry red wine
  • Two 28-ounce cans Italian whole tomatoes, drained and chopped
  • 4 cups chicken or veal stock
  • 1 1/2 tablespoons minced rosemary
  • 2 pounds fresh pappardelle
  • Freshly grated Parmigiano-Reggiano

Directions

  1. Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
  2. Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
  3. Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
  4. In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.

Wine Suggestion: Medium-bodied Chianti (An Old World Tuscan dish with a Tuscan wine)

(source: foodandwine.com)

Saturday, October 9, 2010

FYI - Persimmons

PERSIMMONS
You know it’s getting close to the holidays when you start to see Persimmons again. Though they originated in China, they quickly spread throughout Asia and finally made it to American shores in the 1800’s. Only 2 varieties are readily available: the Hachiya, which are plum shaped and are too astringent to eat until completely soft and ripe; and the Fuyu, which are shaped like a small tomato, and can be eaten while still firm. Both boast glossy orange-red skins and come with their pretty calyx (the stem) intact. Sweet with a hint of nutmeg spiciness, these fruit can be eaten raw or made into baked treats!

Friday, October 8, 2010

Recipes with Wine Suggestions: Leek & Pecorino Pizza


Leek & Pecorino Pizza

Ingredients
  • All-purpose flour, for dusting
  • 1 1/2 pounds Doris' pizza dough, cut into 8 pieces
  • 1/4 cup plus 2 tablespoons Doris' Own extra-virgin olive oil, plus more for brushing
  • 2 large leeks, sliced 1/4 inch thick
  • Salt and freshly ground black pepper
  • 3/4 pound ground lamb (ground fresh in our meat department)
  • 32 cherry tomatoes, halved
  • 1/4 pound truffled pecorino cheese, thinly sliced
Directions
  1. Preheat the oven to 500°.
  2. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.)
  3. On a lightly floured work surface, roll out each piece of dough to a 7-inch round.
  4. Oil 3 large baking sheets and place the dough rounds on the sheets.
  5. Cover with plastic wrap and let rest for 15 minutes.
  6. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil.
  7. Add the leeks, season with salt and pepper and cook over moderate heat until softened, about 8 minutes; transfer to a plate.
  8. Add the 2 tablespoons of olive oil to the skillet.
  9. Add the lamb, season with salt and pepper and cook until no pink remains, about 5 minutes.
  10. Generously flour a pizza peel.
  11. Place a dough round on the peel and brush with olive oil.
  12. Top with some of the leeks, lamb, tomatoes and pecorino cheese.
  13. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp.
  14. Repeat with the remaining ingredients and serve.

This pizza goes well with a light, spicy Oregon Pinot Noir

(source: foodandwine.com)

Thursday, October 7, 2010

Recipes with Wine Suggestions: Lamb Chops with Frizzled Herbs

Herbed Lamb Chops

Tip: Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 8 large garlic cloves, chopped
  • 1/4 cup plus 2 tablespoons rosemary leaves
  • 24 frenched lamb chops (about 5 1/2 pounds)
  • Vegetable oil, for frying
  • 16 sage leaves
  • 1/4 cup flat-leaf parsley leaves
  • Kosher salt and freshly ground pepper
Directions
  1. In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
  2. Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
  3. Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.

Wine Suggestion: Serve with a powerful Cabernet Sauvignon

(source: foodandwine.com)

Weekly Ad 10/7/10 - 10/13/10

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Saturday, October 2, 2010

Win a Trip to Little Italy!



Click on the images to view better.

There are two runner-up prizes:

  • First runner-up $50 Doris Gift Card
  • Second runner-up - 2 tickets to a Panthers Home game
Pumpkin Muffins

· 2 cups flour
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1 scant teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 can (15 to 16 ounces) pumpkin puree
· 1/3 cup melted butter
· 1/2 cup evaporated milk or half-and-half
· 1/2 cup brown sugar, packed
· 1/4 cup granulated sugar
· 2 large eggs, beaten
· 1 teaspoon vanilla
· 1/2 to 3/4 cup chopped pecans or raisins
· cinnamon-sugar, optional

Preparation:
Directions for Pumpkin Muffins


  1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
  2. Stir to blend In separate bowl,
  3. combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
  4. Stir pumpkin mixture into the dry ingredients until moistened.
  5. Fold in pecans or raisins.
  6. Do not overmix.
  7. Line 12-cup muffin tin with paper liners or grease well and dust with flour.
  8. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired,
  9. Bake at 375° for 20 to 25 minutes.
  10. Serve warm or at room temperature.

Makes 12 to 16 pumpkin muffins.

Friday, October 1, 2010

Pumpkin Pudding

Pumpkin Pudding

  • 2 cups pumpkin purée
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 3/4 cup milk
  1. Blend all ingredients;
  2. Pour into a buttered 1 1/2 quart casserole.
  3. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean.
  4. Cool and garnish with dollops of whipped cream or whipped topping.

Thursday, September 30, 2010

Recipes with Wine Suggestions: Honeyed Fig Crostatas

Honeyed Fig Crostatas

Serves 8


Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • Kosher salt
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup plus 3 tablespoons ice water
  • 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
  • 5 teaspoons honey
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon thyme leaves, plus small sprigs for garnish
  • 1 egg beaten with 1 tablespoon of water

Directions

  1. In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
  3. Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
  4. Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
    Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.

Wine Suggestion: Moscato d'Asti (sweet & effervescent)

(source: foodandwine.com)

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Wednesday, September 29, 2010

Recipes with Wine Suggestions: Triple-Decker Baked Italian Cheese Sandwiches

Triple-Decker Baked Italian Cheese Sandwiches

Serves 8

Ingredients
  • 8 plum tomatoes, halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 teaspoon thyme leaves
  • 2 white Pullman loaves—ends discarded, each loaf cut into twelve 1/2-inch-thick slices
  • 1 pound sliced provolone cheese
  • 1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

  1. Preheat the oven to 325°. On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown. Sprinkle with the thyme leaves and bake for about 30 minutes longer, until the tomatoes are very tender and slightly shriveled but still juicy. Let cool.
  2. Increase the oven temperature to 375°. Brush 16 bread slices with the remaining 2 tablespoons of olive oil; arrange 8 of the slices oiled side down on a large rimmed baking sheet. Top with the provolone and the unbrushed bread slices. Cover with the tomatoes, 4 cups of the Fontina and the remaining 8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted.
  3. Preheat the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted. Transfer the sandwiches to plates and serve.

Wine Suggestion: Dry Rosé


(source: foodandwine.com)

Saturday, September 25, 2010

Columbus Day Giveaway - Win an Espresso Machine



An argument for and against organic...

The debate about the benefits of organic grown foods versus traditional farming has been going on for years now. For some people, they have not yet heard enough from both sides in determining which is the way to go. Here are two excerpts (one for organic, one for non-organic) to help those begin to develop an understanding of the two and maybe help raise questions of their own.

FOR
Protect Future Generations: The average child receives four times more exposure than an adult to at least eight widely used cancer-causing pesticides in food. The food choice you make now will impact your child’s health in the future.
Prevent Soil Erosion: The soil Conservation Service estimates that more than three billion tons of topsoil is eroded from United States croplands each year. That means soil is eroding seven times faster than it is being built up naturally. Sustainable farming builds soil.
Protect Water Quality: Water makes up two-thirds of our body mass and covers three-fourths of the planet. Despite its importance, the Environmental Protection Agency (EPA) estimates pesticides and some cancer-causing contaminates in groundwater in 38 states are polluting the primary sources of drinking water for more than half the country’s population.
Save Energy: Modern farming used more petroleum than any other single industry, consuming 12 percent of the country’s total energy supply. More energy is now used to produce synthetic fertilizers than to till, cultivate and harvest all the crops in the Unites States. Organic farming is still mainly based on labor-intensive practices, such as weeding by hand and using green manures and cover crops rather than synthetic fertilizers to build up soil. Organic produce also tends to travel fewer miles from field to table.
Keep Chemicals Off Your Plate: Many pesticides approved for use by the EPA were registered long before extensive research linking these chemicals to cancer and other diseases had been established. Now the EPA considers 60 percent of all herbicides, 90 percent of all fungicides and 30 percent of all insecticides carcinogenic. A 1987 National Academy of Sciences report estimated that pesticides might cause an extra 1.4 million cancer cases among Americans during our lifetime. The bottom line is that pesticides are poisons designed to kill living organisms, and can also be harmful to humans. In addition to cancer, pesticides are implicated in birth defects, nerve damage and genetic mutation.
Protect Farm Worker Health: A National Cancer Institute study found that farmers exposed to herbicides had a six time greater risk than non-farmers of contracting cancer. In California, reported pesticide poisonings among farm workers have raised an average of 14 percent a year since 1973 and doubled between 1975 and 1985. Field workers suffer the highest rates of occupations illness in the state.
Help Small Farmers: Although more and more large-scale farms are making the conversion to organic practices, most organic farms are small, independently owned and operated family farms of less than 100 acres. It is estimated that the United States has lost more than 650,000 family farms in the past decade. And with the U.S. Department of Agriculture predicting that half of America’s farm production will come from one percent of farms by the year 2000, organic farming could be one of the few survival tactic left for family farms.
Support a True Economy: Although organic foods might seem more expensive than conventional foods, conventional food prices do not reflect hidden costs borne by taxpayers, including nearly $74 billion in federal subsidies in 1988. Other hidden costs include pesticide regulation and testing, hazardous waste disposal and cleanup, and environmental damage.
Promote Biodiversity: Mono-cropping is the practice of planting large plots of land with the same crop year after year. While this approach tripled farm production between 1950 and 1970, the lack of natural diversity of plant life has left the soil lacing in natural minerals and nutrients. To replace the nutrients, chemical fertilizers are used, often in increasing amounts. Single crops are also much more susceptible to pests, making farmers more reliant on pesticides. Despite a tenfold increase in the use of pesticides between 1947 and 1974, crop losses due to insects have doubled – partly because some insects have become genetically resistant to certain pesticides.
Taste Better Flavor: There’s a good reason why many chefs use organic foods in their recipes – it tastes better! Organic farming starts with the nourishment of the soil, which eventually leads to the nourishment of the plant and, ultimately, our palates.


Excerpted from an article by Sylvia Tawse, marketing coordinator for Alfalfa’s Markets in Boulder and Denver, CO.


AGAINST


'No proof' organic food is better.

There is no evidence organic food is better for you than conventional food, minister David Miliband has said.
The environment secretary said organic food was more of a "lifestyle choice that people can make".
There is no "conclusive evidence either way" concerning the health effects of pesticides, he told the Sunday Times.
The Soil Association, which regulates organic food, said studies show a difference between organic food and food produced using industrial methods.
“ I would not want to say that 96% of our farm produce is inferior because it's not organic ” David Miliband
It was critical of Mr Miliband's suggestion that food grown with the use of pesticides and other chemicals should not be regarded as inferior.
Mr Miliband: "It's only 4% of total farm produce, not 40%, and I would not want to say that 96% of our farm produce is inferior because it's not organic."
He said despite the rise in organic sales being "exciting" for shoppers, they should not think of conventionally-produced food as "second best".
'Extra payment'
Peter Kendall, president of the National Farmers' Union, added that he had seen "no evidence" to prove organic food is healthier.
"If there's a small but growing percentage of consumers who want a different product, then that's a great opportunity for members," he said.
"But I have a real problem with conventional methods being demeaned at every opportunity."
According to the Soil Association, organic food sales in the UK increased by 30% to £1.6bn in 2006.
Robin Maynard, the association's campaigns director, said the environment secretary's comments were "slightly disappointing".
"It has been shown over the years that there is a difference between food produced organically and that produced using industrial methods.
"It is not just a lifestyle choice in terms of the environment, organic is better for that.
"Mr Miliband's own government has recognised in the past that organic food can be better for that. In fact organic farmers get an extra payment due to this."
Long-term research
However, Mr Maynard admitted there was a lack of studies showing how organic food could be healthier.
He said this stemmed from the difficulties of pinpointing exactly how such food was healthier and because research needed to be carried out over "tens of years".
The association's website says organic food does not contain many of the artificial additives used in modern food production, and also have more natural vitamins and minerals.
It also argues organic food is better for wildlife because it does not use pesticides or dangerous sprays.
Pressure from shoppers has boosted the volume of organic UK produce in supermarkets, the association said last year.
Pete Glanville, secretary of the Shetland Organic Producers Group, said organic food is about producing local goods that are chemical free.
"You only have to look at the list of things that goes into creating lots of things to realise just how much we are not putting into our bodies by eating organic."
"We are not saying the other 96% which is farmed conventionally is rubbish. We personally are making a choice about what goes into our bodies."


Story from BBC NEWS:http://news.bbc.co.uk/go/pr/fr/-/2/hi/uk_news/6238227.stm