Saturday, July 31, 2010

Desserts Galore!



Well it's been a full month of recipes. We truly enjoyed finding and sharing these delicious dishes. We'll still be sharing recipes each month, but not as many as July. So get ready for next July; we'll do it all over again. Thanks to all who have let us know how much they enjoyed these recipes. We hope to continue to inform and entertain for a long time. Here are a few dessert recipes to end the month strong.

Lemon Pound Cake with Sugared Fruits
Serves 6


  • 2 cups cake flour
  • 1/4 cup finely ground corn meal
  • 1 teaspoon baking powder
  • 2 sticks butter, room temperature
  • Zest of 1 lemon
  • 1 cup sugar
  • 4 eggs
  • 1/4 teaspoon lemon extract
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • Sugared fruits (see note)
  1. Heat oven to 325 degrees. Stir cake flour with corn meal and baking powder. Set aside. In bowl of electric mixer, stir zest into sugar until evenly distributed. Add butter. Cream together on medium-high speed until light and fluffy. Add eggs 1 at a time, beating well after each egg. Reduce speed to low; add flour, stirring until just combined but no lumps are left.
  2. Spray 6 bundt molds with baking spray. Fill each mold half full, dividing batter evenly among molds. Bake about 25 minutes. Remove, cool in pan about 5 minutes and unmold onto cooling rack. Whip cream to stiff peaks with powdered sugar. Serve each topped with dollop of sweetened whipped cream and sugared fruits.

Note: You can bake this in 1 large bundt pan, but it may take as long as 50 minutes. It’s done as soon as a toothpick, inserted in deepest part of cake, comes out clean. Don’t overcook.

Note: To make sugared fruits, dip clean, dry, whole fruits—grapes, fresh currants, plums, kumquats—into a cooled simple syrup (cook 2 cups water with 1 cup sugar), and then dust with extra fine granulated sugar (available in baking aisle of grocery). Make these up to 12 hours before serving.

Orange Vanilla Cheesecake
Serves 12

  • 1 1/2 cups vanilla wafer crumbs
  • 4 tablespoons butter, melted
  • 1 1/2 pounds cream cheese, softened to room temperature
  • 1 cup sugar
  • Zest of 2 oranges
  • 1 tablespoon orange extract
  • 3 eggs
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • Seeds from 1 vanilla bean (see note)
  1. Heat oven to 350 degrees. Combine crushed cookies with melted butter. Press into bottom and slightly up sides of 8-inch springform pan. Bake about 10 minutes, until lightly brown. Remove from oven and cool in refrigerator.
  2. While crust cools, place cream cheese, sugar, zest and extract in bowl of electric mixer. Mix on medium-high speed until smooth. Add eggs, 1 at a time, beating after each addition. Pour into prepared crust and bake 50 minutes, until barely set. Cool in pan on counter, then in refrigerator overnight.
  3. When ready to serve, whip cream with powdered sugar, vanilla and vanilla bean seeds. Spread over top of cheesecake; slice and serve.Note: Buy whole vanilla beans in the spice section of your grocery store. To use, split bean lengthwise and use knife tip to scrape tiny black seeds from bean center. Stir seeds (which look like black paste) into custard.

Angel Food Cake with Red Currants
Serves 12

  • 1/2 cup red currant jam
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 cups cake flour, sifted
  • 1 1/2 cups sugar
  • 16 large egg whites
  • 2 teaspoons cream of tartar
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • Fresh red currants
  • Lemon Glaze (see note)
  1. Heat oven to 350 degrees. In small bowl, whisk jam with vanilla and salt until smooth. Set aside. Sift cake flour together with 1/2 cup sugar. Set aside.
  2. In mixing bowl, whip egg whites until frothy. Add cream of tartar. Turn mixer to high and slowly add remaining 1 cup sugar, beating until soft peaks form.
  3. Gently stir large spoonful of whipped egg whites into currant jam. Gently fold flour into egg whites. Fold in currant mixture until evenly colored. Pour batter into tube pan (do not grease pan). Tap gently on counter once to eliminate big air pockets. Bake about 45 minutes, until toothpick (a bamboo skewer works well) comes out clean.
  4. Cool completely in pan. Invert to remove cake from pan, being sure to loosen it around tube first.

Note: To make glaze, mix 1 cup powdered sugar with juice of 1 lemon. Thin with water if needed and drizzle over cooled cake.

Café Con Leche Semifreddo
Serves 8

  • 1 1/2 cups milk
  • 6 egg yolks
  • 1 cup sugar
  • 4 tablespoons instant coffee powder
  • 1/2 cup mascarpone cheese
  • 1 1/2 cups heavy cream plus extra for garnish
  • 1 tablespoon brandy extract
  • 1/2 cup chocolate-covered espresso beans, crushed
  • Whole chocolate-covered espresso beans
  1. Beat milk with yolks, sugar and coffee in metal bowl. Place over pan of simmering water, and heat to 160 degrees, stirring constantly until thickened. Let cool. Whisk in mascarpone. Chill in refrigerator.
  2. Whip cream with brandy extract to stiff peaks. Gently fold into yolk mixture; stir in crushed espresso beans. Line loaf pan with plastic wrap. Spoon mixture into pan. Freeze until solid. To serve, slice and plate with additional whipped cream and espresso beans.

Coconut Cake with Gingered Cream Filling
Serves 12

White cake

  • 1 1/2 sticks butter, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk
  • 6 egg whites
  • Gingered cream
  • 1 cup sour cream
  • 3 tablespoons light brown sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/8 teaspoon ground ginger
  • 1/2 cup mango ginger jam (or your favorite flavor)

White frosting

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup sour cream
  • 2 cups shredded coconut, toasted and cooled
  1. Heat oven to 350 degrees. Line 2 9-inch-square cake pans with parchment paper; spray with baking spray. Place butter, vanilla and sugar into bowl of mixer. Cream together on high about 5 minutes. Meanwhile, mix flour and baking powder together in separate bowl. In another bowl, whisk milk and egg whites together.
  2. Reduce mixer speed. Add 1/3 of flour. Blend in. Add 1/2 of milk/egg white mixture. Add another 1/3 of flour, remaining milk/egg white mixture and then remaining flour, blending well after each addition. Divide batter evenly between prepared pans. Bake 25 minutes. Cool about 10 minutes and then remove from pans to cooling racks to cool completely. Make ginger cream by stirring sour cream, brown sugar, ginger and jam together.
  3. Whip cream with powdered sugar and sour cream. Slice each cake layer in half horizontally. Place first layer on cake plate and top with 1/2 of ginger cream. Top with second cake layer. Spread about 1/4 cup frosting over layer. Top with third layer. Spread with remaining jam. Top with final layer. Spread remaining frosting over all. Sprinkle coconut on top. Refrigerate until ready to serve.

(source: floridatable.com)

Friday, July 30, 2010

Red Snapper Recipe

Red Snapper with Tomatoes & Feta Cheese

Prep Time: 20 minutes
Total Time: 30 minutes

Makes: 4 Servings

Ingredients:

  • 1 can (14oz) Diced Tomatoes, undrained
  • 6 green onions, sliced (about ½ cup)
  • ¼ cup thinly sliced celery
  • 2 tbsp lemon juice
  • 1 tsp dried oregano leaves, crushed
  • 4 red snapper fillets (about 4 oz each)
  • ½ tsp ground black pepper
  • ¼ tsp ground coriander
  • ½ cup (2oz) Feta Cheese Crumbles
  • 2 tbsp sliced ripe olives

Directions:

  1. Preheat oven to 450 degrees. Spray 8x8 inch baking dish with cooking spray; set aside.
  2. Combine tomatoes with their liquid, onions, celery, lemon juice and oregano in large skillet. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
  3. Place fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper and coriander.
  4. Bake 8 to 10 minutes, or until fish flakes easily when tested with fork. Drain any liquid from baking dish. Spoon sauce evenly over fish; sprinkle with cheese and olives

Thursday, July 29, 2010

Coffee Cake Recipes

Marie Mayo's Coffee Cake
Serves 15
  • 1 cup butter, softened,plus 1/2 cup butter, melted
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla
Topping
  • 1 1/2 cups brown sugar
  • 2 tablespoons cinnamon
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan. Cream butter, sugar and salt until light and fluffy. Beat in eggs.
  2. Whisk flour with baking powder. Combine milk and vanilla. Mix half milk with butter mixture; then mix in half flour. Repeat. Mix until just combined. Combine topping ingredients.
  3. Spread 1/2 batter in pan. Top with 1/2 topping. Top with remaining batter and topping. Drizzle butter over all. Bake 30 to 35 minutes, until knife inserted in center comes out clean.
Marcie’s Coffee CakeServes 9
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 cups sour cream
  • 2 cups flour
  • 1 tablespoon baking soda
  • Pinch salt
Topping
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 3/4 cup pecans, chopped (keep a few whole for garnish)
  1. Preheat oven to 350 degrees. Butter 9-by-9-inch pan. Cream together butter, sugar, eggs and vanilla until light and fluffy. Mix in sour cream.
  2. Whisk together flour, baking soda and salt. Stir gently into butter mixture; mix to combine, but be careful not to overmix.
  3. Use spatula to scrape batter into prepared pan. Mix sugar, cinnamon and pecans together and sprinkle over top of cake.Bake about 35 minutes, until knife inserted in center comes out clean.
To view link for recipe, click HERE

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Monday, July 26, 2010

Jam Jar Sweet Shiraz Drink Recipes


Click on images to view better


Jam Jar can be found at select Doris Italian Market & Bakery locations.


Sunday, July 25, 2010

Mango Sorbet

Mango Sorbet with Toasted Coconut

Serves 4 to 6



This mango sorbet is a luxurious, refreshing finish to any meal and has the added bonus of being easy to make—even if you don’t have an ice cream maker.


Ingredients:

  • 3 fresh mangos, peeled and pureed in blender (about 2 cups) or 16 ounces frozen mango pulp
  • 1/2 cup simple syrup
  • Toasted coconut for garnish

Directions: (Ice Cream Maker)

  1. Make sure the mango pulp and the simple syrup (2 cups water and 1 cup sugar brought to boil and simmered until sugar has dissolved; chill) are well-chilled.
  2. Pour into ice cream freezer and proceed according to manufacturers directions.
  3. To serve, scoop small portions into glasses and garnish with toasted coconut.

Directions: (No ice cream maker)

  1. Pour pulp/simple syrup mixture into metal 8- by 8-inch cake pan.
  2. Place in freezer.
  3. After 30 minutes, scrape ice crystals up with fork and return to freezer.
  4. Continue to freeze and scrape until the entire pan is slushy and icy.
  5. To serve, spoon scraped ice into glasses, top with toasted coconut and serve.

To toast coconut:

  1. Spread sweetened coconut in an even layer on a baking sheet and place in 350 degree oven.
  2. Stir every 5 minutes until toasted, about 15 minutes, but keep a close watch; it goes from toasted to burned quickly.
  3. Cool and store in an airtight container.

(reference: floridatable.com)

La Linea: Episode 115

Saturday, July 24, 2010

Bucatini all'Amatriciana - Happy Birthday Phillip

Today is my friend Phillip's birthday. I thought it would be appropriate to post a recipe of one of the many dishes he made. This recipe is unique because it is the last dish Phillip cooked for me. You see, I lost my dear friend nearly a year ago and his absence is felt by many. Phillip was a larger than life kind of guy who truly enjoyed his food, his wine, and most importantly, his family and friends.
Phillip's love of food was amazing. He took the hobby of cooking to new levels and challenged himself to make great dishes. If it wasn't for Phillip, I wouldn't have tried half the dishes I have and actually enjoyed them. But more importantly to me, these moments of culinary delight were always accompanied with conversations that fullfilled me intellectually as his cooking satisfied my stomach.
My memories of Phillip are many and they will always remain dear to me. I can go on about my one of a kind friend, but today is just to wish him a Happy Birthday and share with you, one of his many dishes.


BUCATINI ALL' AMATRICIANA
Amatriciana is a beloved Italian Pasta Sauce. It is slightly spicy red sauce, made with tomatoes and pancetta or guanciale, the Italian bacon.

Serves 4

Ingredients

  • 1 dried peperoncino, stem cafefully removed (be careful when using peperoncini not to touch your eyes afterwards), and seeds discarded.
  • ¼ lb. pancetta or guanciale (domestic guanciale, the Italian product is not easily available in the USA but an be special ordered, generally has more fat than pancetta, which is also available only in the domestic product)
  • 1 large red onion, diced
  • 1 28 oz. can of diced tomatoes
  • ¼ cup chopped Italian parsley
  • 12-20 leaves of fresh basil leaves, hand torn into smaller pieces
  • Extra virgin olive oil
  • 1 lb. bucatini pasta
  1. In a large sauté pan add a tbsp. of olive oil, over medium heat,
  2. sauté the pepperoncini
  3. after 2 minutes add the pancetta or guanciale and cook for 4-5 minutes until it begins to brown.
  4. Add the onions and cook for approximately 5 minutes until they turn from transparent to slightly brown.
  5. Add the tomatoes carefully.
  6. Add 1/8 cup of water, if too thick, mix well and if using canned tomatoes add a pinch of sugar to reduce acidity.
  7. Add parsley and basil and cook for 8-10 minutes, stirring occasionally, until the sauce starts to thicken.
  8. Boil 8 quarts of lightly salted water, add bucatini pasta, stir well into the boiling water, cook approximately 11 minutes, or to package directions.
  9. Taste a pasta strand. When cooked to al dente, that is with a slightly undercooked center remove the pasta with a pasta fork directly from the water into the sauce pan.
  10. Continue cooking over very low heat, while turning the pasta into the sauce so that all of the bucatini strands are well coated.
  11. Fork the pasta into individual serving bowls.
  12. Sprinkle a mixture of grated pecorino and parmigiano cheese over each bowl, to taste.
  13. Add a swirl of olive oil to each bowl.
  14. Serve immediately. Serves 6.

Friday, July 23, 2010

Cotechino with Lentils

COTECHINO WITH LENTILS (Cotechino con lenticchie)
Cotechino with Lentils is the most traditional dish for the Cenone, the Italian New Years Eve supper. The lentils represent the money soon to befall all who eat the lentils within an hour of midnight.

Makes 4 servings

Ingredients:
  • 8 ounces dried lentils
  • 2 cloves garlic, peeled
  • 12 fresh sage leaves
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • salt and freshly ground black pepper
  • 1 large (about 2 pounds) cotechino sausage
  1. In a medium saucepan, bring 6 cups of water to a boil, and add 1 tablespoon salt. Add the lentils, garlic, and sage. Cook the lentils at a gentle boil until tender yet still firm, about 20minutes. Drain and place in a medium bowl.
  2. Add the olive oil and vinegar to the lentils and season with salt and pepper. Set aside.
  3. Prick the sausage several times with a pin. Place in a large pot of cold water and bring to a boil over medium heat/. Reduce the heat to a very low boil, cover the pot and cook for 1 ½ hours. Drain.
  4. Spread the marinated lentil on a large serving platter to form abed for the cotechino. Slice the cotechino into ¼ -inch thick rounds, arrange over lentils, and serve.

Recipe by Mario Batali - Babbo NYC website

Thursday, July 22, 2010

Puree of Fava Bean & Chicory

PUREE OF FAVA BEANS AND CHICORY

Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.

Puree of Fava Beans and Chicory

(Serve 6)

  • 1.5 Kg fresh fava beans, shelled
  • extra virgin olive oil
  • salt, at taste
  • 1 kg fresh chicory
  1. Bring half a quart of salted water to a boil and add the fava beans.
  2. Boil until tender, and remove from heat.
  3. Meanwhile, bring a quart of salted water to a boil, add the chicory and cook for about 10 minutes.
  4. Remove from heat and drain thoroughly.
  5. Add 3 tablespoons of olive oil to the fava beans and, if necessary, add salt at taste.
  6. Mash with a wooden spoon in order to obtain a coarse puree. Place in a bowl and add a bunch of chicory.
  7. Season with oil and salt at taste.

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Wednesday, July 21, 2010

Cheese & Asparagus Wrap

Cheese & Asparagus Wrap

  • 2 tsp. cooking oil
  • 8 spears thin asparagus
  • 1 clove garlic, crushed
  • 1/3 cup chicken broth
  • 2 large flour burrito-size tortillas
  • 4 slices Mun-chee® Horseradish or Sweet and Mild Cheese
  • 2-4 slices deli London broil or roast beef
  1. Place medium saucepan over medium flame and coat bottom with oil.
  2. Add asparagus and garlic to heated pan; stir and sauté for 1 minute.
  3. Add chicken broth. Simmer for 4 minutes or until asparagus is warm, but still crunchy; remove from heat.
  4. Warm tortilla according to package directions.
  5. In lower half of tortilla, alternate layers of Mun-chee cheese slices, asparagus spears (removed from chicken broth), and slices of London broil.
  6. Fold in 1 side and roll away from you.

Makes 2 wraps, or slice for a delicious snack.

Tuesday, July 20, 2010

Brie Turnover Salad

Brie Turnover Salad



Prep Time: 25 minutes
Total Time: 50 minutes
4 servings



Ingredients:

  • ½ cup port
  • ½ cup Doris Montepulciano Red Wine
  • ¼ cup raspberries, fresh
  • 1 shallot, minced
  • 2 tbsp sugar
  • 2 tbsp raspberry vinegar
  • 4 tbsp walnut oil (or olive oil)
  • 4 tbsp canola oil
  • 8 oz Brie cheese
  • 6 sheets Filo dough
  • 1 cup butter
  • 4 cups mixed baby greens: arugula, mizuna, etc (washed & dried)
  • ¼ cup walnut halves
  • Salt and pepper to taste

Directions:

  1. Carefully lay out 1 sheet of filo dough. Brush lightly with butter.
  2. Cover with 2 more sheets brushing each with butter.
  3. With knife, cut filo into straight strips about 3” wide. Repeat process with 3 additional sheets. (You will only be using 8 strips)
  4. Put equal amounts of Brie cheese at the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue folding until the entire strip is used.

Vinaigrette:

  1. Combine wine, port, sugar and raspberries and reduce over medium heat.
  2. In a blender, put reduced mixture, vinegar and shallot and blend at a low speed. Add oils slowly. Season with salt and pepper to taste.

Assembly:

  1. Preheat Oven to 350 degrees and bake walnuts until slightly brown and aromatic, 6-8 minutes. Set aside to cool
  2. In 350 degree oven, bake turnovers until golden brown (approx 6-8 minutes).
  3. In a large bowl place the greens, add dressing and toss lightly.
  4. Adjust seasoning and divide among 4 plates.
  5. Place 2 turnovers on top of each and sprinkle walnuts around.

Monday, July 19, 2010

Honey Balsamic Bean Salad Recipe

Honey Balsamic Bean Salad
  • 8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans
  • 1 small head of romaine lettuce, washed, dried, shredded
  • 1/3 cup / 1 oz / 30g sliced almonds, toasted
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons runny honey
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4+ teaspoon fine grain sea salt
  • 10 sprigs fresh thyme
  1. Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside.
  2. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes.
  3. Run your fingers up each thyme sprig, removing the leaves.
  4. Add to the salad bowl along with a good amount of the dressing.
  5. Toss well, and add more dressing if you like.
  6. Finish by sprinkling with the remaining almonds.

Serves 4- 6.

Inspired by a recipe in Teaching Dad to Cook Flapjack by Miranda Gardiner (Hardie Grant Books, May, 2010).

Sunday, July 18, 2010

Zucchini Ricotta Cake Recipe (Gluten Free)

Zucchini Ricotta Cheesecake

Keep in mind this is a ricotta based cheesecake - not one based on cream cheese. The texture is going to be different (and delicious) in its own right.

To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. Anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when you have the time and inclination, drain the ricotta through cheesecloth to get even more moisture out of the cake, butit is not necessary. Lastly, a springform pan is effective, but you could use an equivalent baking dish or deep tart pan as well.

  • 2 cups zucchini, unpeeled & grated
  • 1 teaspoon fine grain sea salt
  • 2 1/2 cups ricotta cheese
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh dill, chopped
  • zest of one lemon
  • 2 large eggs, well beaten
  • 1/3 cup goat cheese, crumbled
  • drizzle of olive oil
  1. Preheat oven to 325F degrees, racks the middle.
  2. Butter/oil a 7-inch springform pan.
  3. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes.
  4. Now aggressively squeeze and press out as much moisture as you can. Set aside.
  5. In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl.
  6. Stir in the eggs and continue mixing until well combined.
  7. Now stir in the shredded zucchini.
  8. Fill the springform pan with the ricotta mixture and place on a baking sheet.
  9. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off.
  10. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
  11. At this point, if the cake is baked and set, but the top isn't quite golden, zap it with the broiler (just about a minute) to get a bit more color on top.
  12. Remove from the oven and let cool five minutes, then release the cake from its pan.
  13. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
Serves 8

To view source of recipe click HERE.

La Linea: Episode 114

Saturday, July 17, 2010

Italian Style Shrimp Wrap Recipe

Italian Style Shrimp Wraps

Servings: 4

Ingredients:

  • 4 tbsp pesto (available in a jar at Doris Market)
  • 4 tortillas or flatbreads (regular or flavored)
  • 1 cup spinach leaves
  • 1 to 1 ½ cups of cooked shrimp, cut into ½ inch pieces
  • 1 (14oz) jar/can artichoke hearts, drained & chopped
  • ½ cup diced sun dried tomatoes

Directions:

  1. Lay tortillas flat and spread pesto on it.
  2. Top with shrimp, spinach, artichoke hearts, and sun dried tomatoes and roll up.

Buon Appetito

All items can be found at your local Doris Market

Friday, July 16, 2010

Garlicky Greens Recipe

Garlicky Greens Recipe

If you are using spinach ignore the stem instructions below. With spinach, simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

  • 1 large bunch of kale, chard
  • 2 tablespoons extra-virgin olive oil
  • fine grain sea salt
  • 5 cloves of garlic, crushed and chopped
  • 1/4 cup Parmesan cheese (opt)
  • crushed red pepper flakes

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2-3

To view actual recipe click HERE.

Tuesday, July 13, 2010

Insalata Caprese Recipe

Insalata Caprese
Mozzarella and Tomato Salad

A simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella or whole milk mozzarella, plum tomatoes and basil.

Ingredients:

  • 2-3 Vine Ripe Tomatoes
  • 2lb Doris own fresh mozzarella
  • 6-8 leaves of fresh basil
  • 8oz Doris own extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Cut the mozzarella in ¼ in slices.
  2. Cut the tomatoes in ½ in slices.
  3. On a dish, stack the mozzarella and tomato slices alternating one slice of mozzarella and one slice of tomato, etc
  4. Instead of stacking you can lay the mozzarella and tomato slices flat (alternating), slightly overlapping each other.
  5. Sprinkle with fresh basil leaves, drizzle with olive oil, and season with salt.

Monday, July 12, 2010

Wild Mushroom Risotto Recipe

  • Wild Mushroom Risotto

  • Serves 4 people

Ingredients:

  • 3 tbsp Doris Own olive oil
  • 1 small white onion chopped
  • 1 lb Risotto Arborio Rice
  • 46 oz Chicken Stock
  • ½ lb. Shittake Mushrooms sliced
  • ½ lb. Baby Portabello Mushrooms sliced
  • ½ lb. White Buttom Mushrooms sliced
  • 3 oz Grated Parmesan
  • Black pepper and salt to taste
  1. Sautee` the chopped onion and sliced mushrooms in a pan with 3 tablespoons of olive oil until brown.
  2. Add rice and stir until evenly coated with olive oil.
  3. Add ½ of the heated chicken broth (a little at a time) while stirring the risotto
  4. When all of the broth has been absorbed, stir in cheese and season with salt and pepper to taste.

Note: The risotto is done when it is tender but firm to the bite, Al Dente like pasta. Top with grated parmesan cheese and serve.

Sunday, July 11, 2010

Sicilian Style Chicken Wrap


Sicilian Style Chicken Wrap







Basil Marinated Chicken with Caponata


Ingredients:
  • ½ cup basil leaves
  • ½ cup Doris Olive Oil
  • 2 cloves garlic
  • 2 tbsp Cento red wine vinegar
  • 4 boneless & skinless chicken breasts
  • Salt and ground pepper
  • 4 spinach flat breads
  • 4 slices Doris smoked mozzarella
  • 2 cups spinach leaves
  • 1 jar Cento caponata
Directions:
  1. Place basil, oil, garlic, and vinegar in a blender and blend until smooth.
  2. Place chicken in a shallow baking dish and add the marinade all over chicken. Marinate for 2 hours in the refrigerator.
  3. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked.
  4. Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata, and spinach leaves. Roll and serve.
Buon Appetito!

All items in recipe can be found at your local Doris Market




La Linea: Episode 113

Saturday, July 10, 2010

Cool Summer Soups

Although soup is often thought of as a cold weather staple, there are plenty of summer soups loaded with taste, texture and eye appeal. Served chilled or at room temperature, they can be a satisfying appetizer, soothing lunch or refreshing dessert.
Some of the most flavorful persuade seasonal produce to take the starring role—such as ripe, juicy tomatoes in gazpacho. The proliferation of heirloom and locally grown summer fruits and vegetables has made just-picked produce more accessible.
Like a bare summer dress, these pared-down, minimalist soups expose excesses and faults. If a soup uses stock, for example, it should be either made in your kitchen or a high-quality prepared product. Another terrific base, especially for fruit soups, is yogurt. Again, choose the best quality.

PEACH SOUP WITH BLUEBERRIES
Yield: 24 (1-cup) portions
Preparation time: 15 minutes
Shelf-life: 4-5 days under refrigeration (without sorbet and mint addition)
Serve this seasonal cooler as a light dessert to end a hot weather meal or enjoy it as a light main course. Either way, this soup takes minutes to make and is sure to tempt heat-weary summer diners.

INGREDIENTS:
  • 6 cups ripe peaches, puréed and refrigerated until cold
  • 6 cups apple cider
  • 3¼4 cup honey
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon ground nutmeg
  • 3 pints vanilla yogurt
  • 3 pints fresh blueberries
  • 3 pints peach sorbet (optional)
  • Mint leaves, to garnish

METHOD

  1. Combine peaches, cider, honey, lemon juice and nutmeg in electric blender and purée until smooth. Pour into a bowl, fold in yogurt, cover and chill for at least 2 hours.
  2. Before serving, fold in blueberries. Top each portion with a 2-ounce scoop of peach sorbet. Add mint leaves and serve.

CURRIED MANGO SOUP WITH LOBSTER

Yield: 24 (11¼2-cup) portions, including lobster and salsa additions

Preparation time: 15 minutes

Shelf-life: soup, 4-5 days under refrigeration; salsa, 1 day
This pale coral-toned soup is a fragrant marriage of tropical flavors, including mangoes, coconut, lobster and red curry paste. Perfect for a light supper or lunch on a steamy day. The color may be subtle, but the flavors are exciting with the vibrant confetti of salsa added before serving.

INGREDIENTS

  • 6 cups ripe mango, puréed
  • 6 cups aseptically packaged mango nectar (not canned mango pulp)
  • 6 cups canned unsweetened coconut milk
  • 3¼4 cup Penang-style red curry paste
  • 1¼3 cup fresh lemongrass, finely chopped
  • 2 (3-inch) pieces fresh gingerroot, peeled
  • 6 tablespoons light brown sugar
  • 6 tablespoons unsalted butter
  • 3 pounds lobster meat, cut into 1¼2-inch medalions
  • Salt and freshly ground black pepper
  • 3¼4 cup dark rum (optional)

For the salsa:

  • 3 cups ripe mango, finely diced
  • 3 cups red bell pepper or combination of bell pepper and hot red chili peppers, finely diced
  • 3¼4 cup basil, finely shredded
  • 6 tablespoons fresh lime juice

METHOD:

  1. Combine puréed mango, mango nectar, coconut milk, curry paste, lemongrass, gingerroot and brown sugar in an electric blender and purée until completely smooth. Pour soup through fine strainer into a bowl, pressing to extract as much liquid as possible.
  2. Heat butter in large skillet over medium-high heat. Add lobster and sauté until just cooked through, 1-2 minutes, turning frequently. Season to taste with salt and pepper. Pour on rum, if using, and cook over high heat for 30 seconds. Scrape into the soup.
  3. For the salsa: Combine remaining mango, red pepper, basil and lime juice in a bowl. Serve soup in large, flat bowls. Top each with a generous spoonful of salsa and serve.

ROASTED RED PEPPER & PAPRIKA SOUP

Yield: 24 (1-cup) portions

Preparation time: About 45 minutes

Shelf-life: 1 week under refrigeration
Amelia Hunt of Falls Brook Farm in Old Lyme, Conn., dries and grinds organic Hungarian peppers into the paprika she sells at her farm stand. She serves this bright vermilion-colored soup hot or cold, depending on the season.

INGREDIENTS:

  • 6 tablespoons olive oil
  • 2 pounds onions, chopped
  • 1 1¼2 ounces garlic, minced
  • 8-12 fresh red chilies, such as jalapeños, seeds and membranes removed, sliced
  • 1 tablespoon hot or sweet paprika
  • 6 pounds red bell peppers, roasted, skinned and seeded, blotted dry
  • 6 quarts chicken or vegetable broth
  • 3 pounds red potatoes, peeled and diced
  • Large bouquet garni (fresh bay leaf, 12 sprigs flat-leaf parsley or chervil, 12 sprigs thyme or marjoram, and 6 ribs celery with leaves tied with string for easy removal, or dried herbs tied in a cheesecloth square)
  • 1 tablespoon salt or to taste
  • 6 tablespoons fresh thyme leaves, chopped
  • 3¼4 cup half & half or heavy cream (optional)

METHOD:

  1. Heat oil in a large heavy casserole over medium heat. Add onions, garlic and chilies, cover, and sweat until soft, but not brown, 10-15 minutes. Add paprika and cook another minute. Add bell peppers, broth, potatoes and bouquet garni and simmer until potatoes are soft, about 20 minutes.
  2. Remove bouquet garni. Transfer mixture to the jar of an electric blender or food processor, or use an immersion blender to purée soup until smooth. Return to pot, season to taste with salt, stir in the fresh thyme and cream, if using, and let soup cool to room temperature. Garnish with a drizzle of sour cream and thyme sprig.
    Joanna Pruess is a contributing editor to Specialty Food Magazine.
(To view actual article click HERE)

Friday, July 9, 2010

Polenta with Prosciutto & Porcini Ragu

Italian Polenta with Prosciutto-Porcini Ragu
Yield: 24 (8-ounce) portions (5 ounces polenta, 3 ounces ragu)
Preparation time: 45 minutes polenta, 20 minutes ragu
Shelf life: 2 to 3 days

Speaking of comfort foods from yesterday's post, I thought I would get back to our Italian roots today. Toothsome polenta with a rich wild mushroom and prosciutto ragu is Italian comfort food at its best. This recipe was created by Jason Kallert, the executive chef of the New York Friars’ Club.

Polenta:
  • 7 quarts chicken stock
  • ½ pound unsalted butter
  • ¼ cup olive oil
  • 2 tablespoons sea salt
  • 7 cups coarse yellow cornmeal
  • 1 cup grated Parmigiano Reggiano
  • Salt and freshly ground black pepper to taste

Ragu:

  • ¼ pound unsalted butter
  • 3 ounces olive oil
  • ¾ pound yellow onions, finely diced
  • ½ pound thinly sliced prosciutto, chopped
  • 2 quarts veal demi-glace
  • 1 quart chicken stock
  • 3 pounds fresh porcini, trimmed, wiped and sliced (see Note)
  • Salt and freshly ground black pepper to taste
  1. For the polenta: In a large stockpot, bring chicken stock, one stick of butter, olive oil and salt to a boil; slowly whisk in the cornmeal until it is combined. Turn heat down to low and simmer polenta, stirring with a wooden spoon every 5 minutes, for 45 minutes.
  2. Turn off heat; stir in remaining butter, Parmigiano Reggiano cheese and salt and pepper to taste, cover and keep warm. The polenta should have a smooth consistency and should pour almost like mashed potatoes.
  3. For the ragu: Heat butter and 1 ounce of oil in a large casserole. Add onions and sauté until translucent. Stir in prosciutto, sauté for 5 minutes, then add demi-glace and chicken stock and simmer for 15 minutes.
  4. While ragu is cooking, heat remaining 2 ounces of oil in a couple of large sauté pans until almost smoking; add the porcini and sauté until golden brown, shaking the pan often. Drain off oil, add mushrooms to the ragu and cook 15 minutes longer; taste to adjust the seasoning.
  5. For each portion: Place a 5-ounce ladle of polenta into a bowl, add a 3-ounce ladle of ragu over it and serve.

Note: If fresh porcini are unavailable, substitute the same amount of white mushrooms along with 1½ ounces reconstituted dried porcinis. Strain and reduce the soaking liquid down to a few tablespoons and add it to the demi-glace or stock.

NUTRITIONAL DATA (per 8-ounce portion): Calories: 390; Cholesterol: 20 mg; Sodium: 600 mg; Fat: 10 g; Dietary Fiber: 6 g

(To view article with recipe, click HERE)

Thursday, July 8, 2010

Red Bliss Potato Salad

Red Bliss Potato Salad
Serves 6

This comfort food couldn’t be simpler, so why not make it more often? Goes great with burgers off the grill. A nice alternative from the usual suspects found on your table. Enjoy the recipe and feel free to leave a comment giving some feedback.

  • 1/2 cup mayonnaise (not salad dressing)
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons white vinegar
  • 6 scallions, thinly sliced (save some green tops for garnish)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery seeds
  • 2 pounds red bliss potatoes, cooked to tender and cooled (skin on)
  • 3 eggs, hard-boiled, peeled and sliced (reserve some yolk for garnish)
  • 1/4 cup parsley, chopped

In large bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, scallions, salt, pepper and celery seeds. Whisk until smooth and creamy (if still too thick, thin with buttermilk, 1 tablespoon at a time). Cut potatoes into quarters (or more, if potatoes are large). Place potatoes, eggs and parsley in large bowl. Drizzle dressing over all. Stir gently so you don’t break up potatoes. Taste and adjust seasonings if necessary. Garnish with scallion and egg yolk. Serve immediately or chill until needed. (source of recipe: click HERE)

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Wednesday, July 7, 2010

Tiny Beef Meatballs Skewered with Fresh Arugula & Fresh Mozzarella Bocconcini


(Makes about 40 meatballs. Photo is missing Arugula and substituted sun dried tomatoes with grape tomatoes)
  • 1lb. ground beef
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon dried oregano
  • 0.25 cup freshly grated Parmesan Cheese
  • 3 tablespoons bread crumbs
  • 1 teaspoon salt
  • 0.50 teaspoon freshly ground black pepper
  • 40 fresh arugula leaves, washed & dried
  • 20 fresh mozzarella bocconcini, each cut in half
  • 40 sun-dried tomatoes halves (use the type soaked in oil)
  1. Preheat oven to 375 degrees. Mix beef, garlic, egg, oregano, cheese, bread crumbs, salt & pepper in bowl until well combined. Make meatballs using about a half tablespoon mixture for each. Line baking tray with foil & spray lightly with cooking spray. Place meatballs on tray as you make them, and then bake about 20-25 minutes, until no pink is left. Cool Meatballs slightly.
  2. Skewer each meatball with toothpick. Wrap bocconcini half with arugula and skewer that, and finish with piece of sun-dried tomato.

(source of recipe: floridatable.com)

Tuesday, July 6, 2010

Grilled Cheese Sandwiches: Not just for Kids Anymore

Hot Dish: Say Cheese(article from FloridaTable.com)

These days, chefs around the country are revving up the mighty grilled cheese to create even more decadent versions. Kris Wessel, chef and owner at Miami’s Red Light, put grilled cheese sandwiches on the menu almost as a nod to the restaurant’s past. “Red Light was originally a lunch counter and served grilled cheese,” he says. “We do anything from lobster and tomato with ‘stinky cheese’ to seared foie gras with mushrooms, pear jam and fontina.” He changes it up often but two regular features are his applewood-smoked bacon with fontina and the “Bratty Kid,” which is white bread (a thickly cut, finely textured variety) and (white cheddar) cheese. While it may be a nod to grilled cheese for kids, he says “Adults order it all the time.”

Expert Tips from Chef Wessel

  • “Grill” it open faced, then press it closed to serve. This guarantees the fillings are good and hot and melting. Butter the bread, place it buttered side down on a baking tray—this will crisp up the outside while the inside is heating up.
  • Finish the sandwich with salt or fresh herbs at the last minute. The salt lends a texture and brightness to the sandwich and fresh herbs warm up just enough to enhance the first bite of grilled cheese.
  • Use the best bread for the filling. Wessel enhances his foie gras grilled cheese with a 7-grain loaf and his lobster grilled cheese with a mellower white bread, such as a good sour dough.
  • Add more comfort and pair it with a warm bowl of soup—Wessel likes to serve the lobster grilled cheese with a bowl of lobster bisque—and dipping is encouraged.
Applewood Smoked Bacon with Goat Cheese and Tomato
(Cooked According to Red Light Little River method: Makes 1 sandwich)

  • 2 slices sourdough bread
  • 2 teaspoons unsalted butter, softened
  • 3 pieces thick-cut applewood-smoked bacon, cooked to crisp
  • 1 ounce soft goat cheese
  • 2 slices tomato
  • Sea salt
  1. Heat oven to 425. Spread 1 side of each slice of bread with butter. Place butter side-down on a baking sheet. Top 1 slice of bread with bacon, the other with cheddar. Place in oven and bake until bacon is hot and cheese is melted, about 5 minutes.
  2. Remove sandwich from oven and top with tomato. Press closed quickly and sprinkle with sea salt. Serve immediately.
South FLorida Restauarants that serve upscale Grilled Cheese Sandwiches:
Red Light, 7700 Biscayne Blvd., Miami, 305/757-7773
City Diner, 3400 S. Dixie Highway, West Palm Beach, 561/659-6776

Monday, July 5, 2010

Bloody Mary Recipe

Well it's the day after some obvious festivities and many people may have the day off today as well. So that means they need a little recovery beverage before the day truly starts. Here's a basic Bloody Mary recipe to help those that need it.





Bloody Mary Recipe (serves 1)

  • 1 oz Vodka
  • 3 oz tomato juice
  • 2 red hot sauce
  • 2 green hot sauce
  • 1 dash Worcestershire sauce
  • 0.5 oz lemon juice
  • 1 pinch salt
  • 1 pinch peppers
  • 1 stalk celery
  1. Add Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper.
  2. Pour back and forth between two mixing glasses.
  3. Strain into an ice-filled highball glass.
  4. Garnish with celery stalk.

Sunday, July 4, 2010

Two Cocktails for Your 4th of July Celebration!

OK so we figured you all have your gameplan for the grill by now today is a perfect day to provide some nice refershing cocktail recipes. Don't worry, tomorrow we'll post a Bloody Mary recipe or two.... Happy 4th!

Spiked Arnold Palmer (serves 1 drink)
  • 4oz. freshly squeezed lemonade
  • 4oz. unsweetened iced tea
  • 1oz. iced tea-flavored vodka (ie: Sweet Carolina, Firefly or Teaka Sweet Tea Vodka)
  1. Pour lemonade, iced tea and vodka into shaker with ice.
  2. Shake well
  3. Strain into ice filled highball glass
  4. Garnish with lemon wedge and mint leaf
  5. Serve

Raspberry Blossom (makes 1 drink)
  • .75oz. raspberry syrup
  • .75oz. fresh lemon juice
  • 1.5oz. Hangar One Mandarin Vodka (or similar)
  • Splash of orange blossom water
  • Egg White (optional)

Shake & strain over ice into rocks glass

To make Raspberry Syrup

  • Bring 2 cups sugar and 2 cups water to a boil
  • Add 1 cup muddled raspberries to hot syrup
  • Steep 45 minutes
  • Strain to remove fruit
  • Chill and use for cocktail

source for both cocktails: http://www.floridatable.com/

La Linea: Episode 112

Saturday, July 3, 2010

Onion Rings! Yay!


Onion Rings
Serves 4-6




  • 2 white or yellow onions
  • 2 cups buttermilk
  • 4 cups vegetable oil
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 12 ounce bottle of beer (your choice)
  1. Slice onions into rings about 1/2 inch wide. Soak in buttermilk (or cold water) for at least 2 hours (this takes the bite out of the onion)
  2. Heat oil to 350 degrees. In bowl, stir 1 cup flour with salt, pepper, and paprika. Drain onion rings and toss with flour mixture. Shake to remove excess flour.
  3. Mix 1 beer with 1 cup flour. Dip onion rings into batter and then place into oil one by one. Don't crowd rings in Dutch oven or they will stick together. Fry until golden brown. Remove and drain on paper towels. Keep warm on cooling rack placed in low oven.

Note: If batter is too much, drain onion rings and dredge them in well seasoned flour, shake off excess and fry dredged onion rings in oil. This gives the onions a nice, crispy coating without the batter coating.

Friday, July 2, 2010

Saffron Risotto Cakes with Red Onion Jam


In keeping with the cocktail theme from yesterday's recipe, we are providing another unique yet simple dish that would taste great served poolside with a refreshing summer wine. Enjoy!



Saffron Risotto Cakes with Red Onion Jam
Makes about 36 cakes

  • 1 cup cooked saffron risotto, cooled (leftovers are great for this)
  • 1/4 cup Parmesan cheese, grated
  • 1 cup red onion jam (see second recipe below), room temperature
  • Thinly sliced scallion greens for garnish
  1. Preheat oven to 350 degrees. Warm risotto in microwave until you can stir in cheese. Blend thoroughly, and then press risotto into parchment-lined cookie sheet. Rice should be about 1/4-inch thick. Cool completely (at least 1 hour in refrigerator or overnight). Use small biscuit cutter to cut rounds of rice out. Place all on another cookie sheet and bake in oven until warm, about 8 minutes.
  2. Top each rice cake with dollop of onion jam. Sprinkle with sliced scallions and serve immediately

Red Onion Jam (Makes about 2 cups)

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large red onions, finely chopped
  • 1 teaspoon fried thyme
  • 2 teaspoons salt
  • 1 tablespoon balsamic vinegar
  • 1/4 cup red wine
  • 3 tablespoons honey
  • 1 bay leaf
  1. Melt butter and oil together in heavy sauté pan over medium-high heat.
  2. Add onions, thyme and salt; cook, stirring often, until onions are soft.
  3. Deglaze with balsamic and red wine, allow to reduce briefly, and then stir in honey and add bay leaf.
  4. Reduce heat to low and cook about 30 minutes, until tender.
  5. Store chilled, serve at room temperature.

NOTE: Onion jam spread is great on any sandwich (good choice is a grilled cheese). It is tart, sweet, and biting at the same time. Once made, it will keep, covered, in the refrigerator for several weeks and will enhance just about any dish.