Saturday, December 31, 2011

Jovanotti - Live in Miami in March 2012

If you are not familiar with the talent that is Jovanotti, here are two music videos to give you a small taste of his versatile music style.....





For ticket information, click HERE!

Friday, December 23, 2011

Top This Pizza Crusts Available in all Doris Market Locations!

If you haven't heard about the Top This Pizza crusts, you have not been reading the paper and watching television.  Around since 2004, these thin grilled pizza crusts are flying out of our freezers and for good reason.  They are absolutely delicious.  Pizza Night just got more interesting with Top This Pizza Crusts and with the holidays creeping up, it is the perfect idea for a quick meal while the Holiday chaos has got you beat. 

Make your own custom pizza or try this delicious Greek Salad Recipe.


Greek Salad Pizza       
§          1 TOP THIS grilled pizza crust
§         1 cup (volume) loosely packed pizza
   cheese (3 oz.)
§         1/3 cup Pomodoro sauce
§         Bake in the oven at 450°
§         Toss mixed greens, tomato, feta, red  onion, black olives and capers in garlic-oregano vinaigrette
§         Remove pizza from oven and top immediately with the tossed salad.

Cut into slices and serve with fresh cracked black pepper 

For more information about TOP THIS Pizza crusts, visit www.topthispizzacrusts.com

When we sampled these crusts, we were told to maintain its crispy crust, place the cheese before the sauce. A bit unorthodox, but I just use cheese, sauce and then cheese again along with any other topping I prefer.  Yeah, I like cheese, what about it?

Buon Appetito!

Wednesday, December 21, 2011

Italian Christmas 101

La Befana
During Christmastime, one readily observable difference between Italy and the United States, for instance, is the lack of crass commercialism that threatens to swallow up and completely secularize the holiday. For instance, instead of writing letters to Santa Claus asking for presents (or, in the digital age, e-mailing Santa Claus), Italian children write letters to tell their parents how much they love them. The letter is normally placed under their father's plate and read after Christmas Eve dinner has been finished.
 
Italians have also adopted some of the northern European traditions as well. Nowadays, especially in northern Italy, a fair number of families decorate an evergreen tree in their home. Here are some other rituals, customs, and traditions practiced by Italians during the Christmas holidays:
 
  • Ceppo: The ceppo is a wooden frame several feet high designed in a pyramid shape. This frame supports several tiers of shelves, often with a manger scene on the bottom followed by small gifts of fruit, candy, and presents on the shelves above. The "Tree of Light," as it is also know, is entirely decorated with colored paper, gilt pinecones, and miniature colored pennants. Small candles are fastened to the tapering sides and a star or small doll is hung at the apex.
  • Urn of Fate: An old tradition in Italy calls for each member of the family to take turns drawing a wrapped gift out of a large ornamental bowl until all the presents are distributed.
  • Zampognari and Pifferai: In Rome and surrounding areas bagpipers and flute players, in traditional colorful costumes of sheepskin vests, knee-high breeches, white stockings and long dark cloaks, travel from their homes in the Abruzzi mountains to entertain crowds of people at religious shrines.
  • La Befana: Kindly old witch who brings children toys on the Feast of the Epiphany, January 6. According to the legend of la Befana, the Three Wise Men stopped at her hut to ask directions on their way to Bethlehem and to invite her to join them. She refused, and later a shepherd asked her to join him in paying respect to the Christ Child. Again she refused, and when night fell she saw a great light in the skies.                         La Befana thought perhaps she should have gone with the Three Wise Men, so she gathered some toys that had belonged to her own child, who had died, and ran to find the kings and the shepherd. But la Befana could not find them or the stable. Now, each year she looks for the Christ Child. Since she can not find him, she leaves gifts for the children of Italy and pieces of coal (nowadays carbone dolce, a rock candy that looks remarkably like coal) for the bad ones.
  • Holiday Season: On the Italian holiday calendar December 25 isn't the only special day. Throughout December and January there are a number of religious holidays to mark the season.
    • DECEMBER 6: La Festa di San Nicola - The festival in honor of St. Nicholas, the patron saint of shepherds, is celebrated in towns such as Pollutri with the lighting of fires under enormous cauldrons, in which fave (broad beans) are cooked, then eaten ceremoniously.
    • DECEMBER 8: L'Immacolata Concezione - celebration of the Immaculate Conception
    • DECEMBER 13: La Festa di Santa Lucia - St. Lucy's Day
    • DECEMBER 24: La Vigilia di Natale - Christmas Eve
    • DECEMBER 25: Natale - Christmas
    • DECEMBER 26: La Festa di Santo Stefano - St. Stephen's Day marks the announcement of the birth of Jesus and the arrival of the Three Wise Men
    • DECEMBER 31: La Festa di San Silvestro - New Year's Eve
    • JANUARY 1: Il Capodanno - New Year's Day
    • JANUARY 6: La Festa dell'Epifania - The Epiphany
source: http://italian.about.com/lr/christmas_in_italy/245333/1/

Saturday, December 17, 2011

Adding to tradition..... "Who's on First?"

One of our major goals in having a business, is to be a part of the community.  Each of our locations have traditions that are recognized by the residents near them, like how the Hollywood Fire Department gets it meats from Doris Italian Market.  Now all locations have firefighters and police officers shopping regularly.  Sheriff Al Lamberti has been sighted numerous times at our stores. 

Myself being in one location for over 15 years, I have witnessed children grow up and go off to college.  We have catered families' engagement parties, showers, weddings, Christenings, Birthdays, religious milestones (communion, bar/bat mitzvahs), graduations, and yes, we have even been part of heart breaking events such as a loss in the family.

We take great pride in knowing that many people trust in us to be a part of their precious moments.  In doing so, our customers have become part of ours.

Christmas Eve Morning 2010
 The Christmas Holiday is our biggest of the year and also the most special.  In Coral Springs, for almost the last 10 years, we take a photograph right before we open.   You can see the pictures along the wall when checking out. Seeing over 100+ people waiting outside to get their holiday goodies with such excitement makes all of us at Doris Italian Market & Bakery feel fortunate to have such loyal customers. 

Well this Christmas tradition has caught the attention of many.  We have a firefighter who is an honorary employee of Doris and hands out the numbers for the bakery before we open.  And now, we have a customer that wants to add to our tradition by performing Abbot & Costello's famous "Who's on First" routine.  We at Doris Italian Market are honored to have customers help add to our traditions.  So if you want to catch the routine, show up at our Coral Springs location by 8 am and watch Bochie & Galup perform at 8:15.
Here is a YouTube video of their act.  We hope to see you all at our stores this holiday!

Thursday, December 8, 2011

Weekly Ad 12/8/11 - 12/14/11

This is a double page ad so it may be difficult to read some of the items.  Click on the image and you may be able to view it larger...

Tuesday, November 29, 2011

We reached 5000 visits in one month!

A sincere thank you to all our fans and customers who have been visiting our blog.  Although a small number compared to most sites, 5000 hits in one month for us is a huge milestone!  We have been making slight changes and trying to make our content better.  We look forward to hitting 10,000 in one month so please provide feedback or spread the word about our blog.  We plan to have more human interest stories and always more recipes as well as sharing the events that go on in our stores.  So thank you all again for making the blog more than a hobby for us!

Related Posts:
10,000 Hits

Thursday, November 24, 2011

Weekly Ad 11/25/11 - 11/30/11

To All Our Customers! Please be advised that these prices are not effective until Friday 11/25/11.  Have a safe and Happy Thanksgiving!
Click on image to view better!
Happy Shopping!

Tuesday, November 22, 2011

An Italian Thanksgiving....

Every once in a while, amongst the chain e-mails and spam, I receive a circulated message that brings me back.  Well with Thanksgiving right here, I thought I would share this email which pretty much finds my address each year.
I think many of you will appreciate the Italian Style Menu..... Happy Thanksgiving!

An Italian Thanksgiving
ITALIAN THANKSGIVING
When I was a kid growing up, Thanksgiving was a day to reflect on what we had to be thankful for and to see my family together.
After this peaceful moment, of no one screaming at each other, it was time to eat! ANDIAMO!


Now Italians do it all little bit different than the rest, but what else is new.
First we start with:


ANTIPASTO
then LASAGNA or
MANICOTTI (depending on what you had last year) with
MEAT IN THE GRAVY
then SOUP
Now we get to the Meal:
TURKEY
STUFFING
ROASTED POTATOES
BROCCOLI RABE
and / or ESCAROLE
ROASTED RED PEPPERS
SAUTEED MUSHROOMS
SAUTEED STRINGBEANS (picked from the vine in the backyard garden)
THE BREAD (that nonna made)
and GOD FORBID YOU FORGET THE SALAD!!!
(picked from the backyard garden with homemade wine vinegar)


To wash it all down, we had:
HOMEMADE WINE
and 7 UP (IN THE GLASS BOTTLE)
Then after the men had a 2 hour nap and the woman cleaned all the dishes, we had:
CHESTNUTS
MIXED NUTS
FRESH FRUIT
DRIED FIGS
and FINOCCHIO
Then we started the dessert:
ITALIAN COOKIES
SFOGLIATELLE
CANNOLIS
and ITALIAN PASTRY (just in case we missed something)
During this feast we enjoyed a nice EXPRESSO with
MARIE BRIZARD ANISETTE or
ROMANA SAMBUCA
Then after that we needed a little something for DIGESTIVO


We went straight for the BRIOSCHI!!!





HAPPY THANKSGIVING TO ALL MY PAISANI

Friday, November 4, 2011

Pizza Night Recipe: Easy Philly Beef Pizza

Preparation Time: 25 minutes
Cook Time: 9-11 minutes
Difficulty: Moderate

Serves 4-6

INGREDIENTS
1 lb Sterling Silver® Boneless Sirloin Steak, trimmed and cut into thin strips
1 clove garlic, minced
1/2 tsp garlic pepper seasoning
1 T olive oil
1/2 medium purple onion, cut into thin wedges
1/2 medium green pepper, cut into thin strips
1/2 medium red pepper, cut into thin strips
1 prebaked pizza crust
1-1/2 cups shredded provolone cheese
1/2 tsp basil leaves (optional)

METHOD

Heat oven to 450°F. Place beef and garlic in medium bowl; sprinkle with garlic pepper seasoning; toss to coat. Heat oil in large nonstick skillet over medium-high heat. Add beef; cook and stir 3 minutes. Add onion and peppers; cook and stir 2 minutes. Remove from heat. Place pizza crust on baking sheet. Sprinkle with 1 cup cheese; sprinkle with basil. Top evenly with onion and pepper strips. Arrange beef strips evenly over pizza; top with remaining cheese. Bake 9 to 11 minutes or until hot and cheese is melted.

Doris Italian Market & Bakery is  proud retailer of Sterling Silver Premium Beef.

Tuesday, November 1, 2011

Doris' Turkey Dinner Packages 2011

Click on Flyer for a Larger View

Recipe: Two-Pepper Sweet Potato Roast

Recipe by:  Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Preparation Time: 40-45 minutes
Difficulty: Moderate

Serves 6

INGREDIENTS

2 lbs Sterling Silver® Sirloin Tip or Bottom Round Roast
1 T olive oil
2 T dry steak seasoning
4 cups water
1 white onion, cut into wedges
1 red bell pepper, cut into 1-1/2-inch chunks
1 yellow bell pepper, cut into 1-1/2-inch chunks
2 sweet potatoes, cut into 2-inch chunks

METHOD

Place roast in stockpot, pour olive oil over roast, and sprinkle with steak seasoning. Add water and all vegetables. Cover, and bake at 325°F for 1-1/2 hours.

Friday, October 28, 2011

FYI - Cucumbers: The Miracle Worker

  • Cucumbers contain most of the vitamins needed every day. Just one cucumber contains Vitamins B1, B2, B3, B5, B6, Folic Acid, Vitamin C, Calcium, Iron Magnesium, Phosphorus, Potassium & Zinc.
  • Feeling Tired in the afternoon? Pick up a cucumber for a good source of B Vitamins and Carbohydrates that provide a quick pick-me-up that can last for hours.
  • Tired of bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror.  It will eliminate the fog and provide a soothing, spa-like fragrance.
  • Looking for a fast and easy way to remove cellulite?  Try rubbing a slice or two of cucumbers along your problem area for a few minutes.  Phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!
  • Want to avoid a hangover or a terrible headache? Eat a few slices before going to bed and wake up refreshed and headache free.  Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding a horrible day after.
  • Out of WD40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge and voila! The squeak is gone.
  • Don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe.  Its chemicals will provide a quick and durable shine that not only looks great but also repels water.
  • Stressed out and don't have time for a massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water.  The chemicals and nutrients from the cucumber react with the boiling water and are released in the steam creating a soothing, relaxing aroma shown to reduce stress in new mothers and college students during exams.
  • Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath.  The phytochemicals will kill the bacteria in your mouth responsible for causing bad breath.
  • Looking for a "green" way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean.  Not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm your fingers or fingernails while you clean.

Friday, October 21, 2011

Recipe: Bruschetta Oysters on the Half-Shell

It's Friday again and some people are tending to wait for the weekend to enjoy pizza, so here's a non-meat recipe that just may do the trick for your Friday night.....
Click on the image to view it better

Friday, October 7, 2011

Video Recipe: Pasta with Tuna Sauce

Well it's Friday again and maybe you want pizza over the football weekend but you also do not want to have meat tonight. What to do? Here's a quick video recipe to make pasta with a tuna sauce. Buon appetito!

Wednesday, October 5, 2011

As seen on The Dr. Oz Show!

The New Superfruit: Lingonberry

By Pina LoGiudice ND, LAc and Peter Bongiorno ND, LAc
Directors of
Inner Source Health

The benefits of the berry are starting to seem endless. Blueberries have been shown to be helpful with protecting blood vessels in diabetics. Cranberries have been used for years to effectively treat urinary tract infections. And raspberries have eye-protective antioxidants called lutein. Eating berries in general may also help ward off certain types of cancers.

Berries are an amazing group of fruits. The berry came up with an amazing assortment of plant chemicals called polyphenols, which are powerful antioxidants, to help neutralize the sun’s radiation to avoid damage to its tender flesh. A type of polyphenol called flavonoids give berries their dark coloring and confer health benefits on us when we eat them.

One of new berries on the block that science is seriously looking into is the lingonberry; it appears to have higher concentrations of plant polyphenols and may confer even greater health benefits. Well known in Scandinavia, the lingonberry’s Latin name is vaccinium vitis-idaea, and is also known as the cowberry. As a member of the vaccinium species, it is related to the cranberry, bilberry and blueberry. Today, scientists are showing its value in both human and animal studies that are proving to have positive results.

Lingonberry Animal Studies
Animal studies have shown how the lingonberry can lower inflammatory molecules, block oxidants from destroying tissue, and also help the body replace important antioxidants, like glutathione, which is a master antioxidant in our body. Lingonberry has also been shown to increase red blood cell and liver enzymes needed for antioxidant protection. We need antioxidants to protect vessels and nerve tissue, and also to help decrease the damage from inflammation. Proanthocyanidin extracts from lingonberries were also found to be effective against the bacteria Staphylococcus aureus, which can cause a wide variety of infections. 


A 2011 Finnish study gave rats with high blood pressure lingonberry juice to drink for eight weeks. While the juice did not lower blood pressure, there was a striking benefit of protection for the inner linings of the animals’ blood vessels (called endothelial linings). The lingonberry helped the effect of a molecule called nitric oxide, which is needed to help the vessels relax. Most interestingly, this effect seemed to be stronger with the lingonberry over the cranberry and black currant. They found the lingonberry to have almost twice the phenols as the cranberry.

Lingonberry Human Study
Native Americans in North America have a history of using this berry to help those suffering with diabetes and cardiovascular illness. Modern research is starting to catch up with what the Native Americans already knew. A 2010 Canadian study with First Nation Cree subjects found that the lingonberry was able to reduce the effect of advanced glycation end-products (AGEs). AGEs are the byproduct of sugars and heated protein molecules in the body that accumulate in patients with high blood sugar. These AGEs contribute to the damage in a diabetic’s vessels. This damage is a major contributor to kidney disease, eye disease and circulation problems that can lead to skin sores and amputation. Naturopathic treatments for diabetes include exercise, eating low glycemic index foods (low sugar content) that are cooked at low temperatures and are minimally processed, and blood-sugar-balancing herbs like gymnema and cinnamon. Now, it seems we can add lingonberry to this list.

Drink to Your Health
Although not well known in the United States, lingonberries are available in juice form in some health food stores. They can also be found in jams, and the berries can be bought frozen or in powdered form online. For our patients with diabetes, blood pressure challenges, and inflammatory concerns, we recommend taking a tablespoon or two of the frozen berries and adding them to one cup of non-sweetened almond milk with a three-quarter cup of ice; blend for a healthy flavonoid-rich treat!

At this moment, you can locate Roland Brand Lingonberry Preserve at our Coral Springs location, soon to be in all other locations.

Tuesday, October 4, 2011

PRESS RELEASE: Online Italian Newspaper Launches During Italian Heritage Month!

FOR IMMEDIATE RELEASE
October 4, 2011
For Immediate Release                                                 
Contact:
Jenifer Mangione Vogt
Cell: 561-961-9136


ITALIAN SOUTH FLORIDA™ LAUNCHES
FOR ITALIAN HERITAGE MONTH

Online Newspaper Features Stories and Information About
Local Italian Business and Culture

BOCA RATON, FL — The world is enamored with Italian culture and October marks the time when Americans honor the contributions Italian Americans have made by celebrating Italian Heritage Month. 

This month also marks the official launch of Italian South Florida™ (http://www.italiansouthflorida.com/), an online newspaper that spotlights Italian business and culture throughout South Florida and beyond.  The stories on the site focus on the people and places that bring “old country” traditions of excellence to their local neighborhoods and serves as an awareness-building vehicle for these businesses, though it’s worth noting that some of the best Italian businesses thrive solely because of word-of-mouth.  There is also a focus on Italian art, film, music and design and the individuals and venues throughout South Florida that provide for these artistic traditions.

The site was created to cultivate and preserve the Italian culture that many Italian Americans grew up with in neighborhoods where Italian small business owners contributed greatly to the overall cultural fabric of the community.  These are businesses, such as the many wonderful Italian bakeries, restaurants and social organizations, that today struggle to compete with larger organizations.

Italian South Florida™ also features Italian and Italian American writers that contribute articles on a wide variety of topics. One such writer, Cookie Curci, writes for Italian American magazines across the country and frequently contributes stories on Italian American culture.  An Italian law firm will contribute a monthly column “U.S.-Italy Law,” which covers topics relevant to Italians looking to do business in the U.S. and Americans who would like to conduct business in Italy.  Other regular columnists, from both the U.S. and Italy, write about Italian fashion, food, and wine.  There are even guest celebrity contributors from the U.S. and Italy.  Most of the articles on the site are written in English, but some are in Italian and more Italian language content will be available in the future. 

The site already has a strong following, though it’s only been in Beta mode since April.  There have been visits from over 50 countries, with the U.S., Italy and Canada sending the most traffic. Nearly 3,500 people follow the Facebook page and there are over 800 Twitter followers.  

****

Italian South Florida™ and its sister site, Italian New York ™, are online newspapers and networking hubs for Italians and Italophiles that report on Italian culture in both locations, without bias or prejudice, in an effort to unite the diverse population of Italians under their common love for Italian culture and heritage.  The mission is simple: provide high quality content that’s relevant to the Italian community and, in this digital age, an information portal for Italians and Italophiles.  The tagline alludes to the fact that, in Italy, the southern part of the country is referred to as the “Mezzogiorno.”

Sunday, October 2, 2011

Rosé Wine: Becoming quite the popular wine that goes with everything...

The growth of the dry rosé wine category has seen double digit sales increases each year for six years.  It is a fun and versatile wine that complements today's American lifestyles.  In France, rosé outsells both red and white wine (www.winesofprovence.com). It's growing popularity can be explained by:
  • It's fun – rosé is a beautiful, festive wine that goes hand-in-hand with good times.
  • It's Mediterranean – the dry, acidic nature of Provence rosé is the perfect strikes a perfect balance with the well-loved Mediterranean flavors of olive oil, seafood, and fresh vegetables.
  • It's versatile – many foodies consider rosé THE pairing wine because it complements so many dishes.  
The crisp, cool flavors of a well-balanced rosé pair well not only with traditional Provençal cuisine, but with spicy, full-flavored dishes from many parts of the world. Year round, try a dry, fruity rosé with:

International Cuisine
  • Asian fusion
  • Indian curries
  • Mexican and Tex-Mex fare
  • Middle Eastern cuisine
  • Spanish paella and tapas
  • Italian pizza, pasta, and risotto
  • Thai cuisine
  • Szechwan and other Chinese dishes
  • Sushi
American Fare
  • Burgers
  • Salads
  • Sandwiches
  • Soups and stews
Meat
  • Barbecued pork
  • Chicken
  • Grilled burgers
  • Ham
  • Lamb
  • Steak
  • Turkey
  • Veal
Fish and Seafood
  • Grilled fish, seafood
  • Steamed or poached fish
  • Lobster
  • Bouillabaisse and other traditional Provençal cuisine
Vegetarian
  • Grilled or steamed vegetables
  • Herb omelets
  • Ratatouille
Holiday Foods
  • Appetizers, hors d'heuvers
  • Ham
  • Turkey
Appetizers
  • Canapés
  • Cold cuts, sausages
  • Cheeses
  • Dips
  • Bruschetta
  • Paté
Rosé's versatility is supported by many including food and wine experts and journalists

"A more versatile food wine you won't find in any color, at any price point."
-Wine Enthusiast
"To achieve rosé nirvana, follow my 'Rosé Rule of P': serve it with anyting pink–lobster, shrimp, ham, pork–or anything Provencal–such as bouillabaisse, salade Nicoise, or grilled sardines."
-Mark Oldman, Oldman’s Brave New World of Wine (Norton, 2010), p. 114
Proven rosés are "…gently made, intriguingly perfumed , and dry enough to be the perfect foil for the garlic and olive oil that characterize the region's cuisine."
-The World Atlas of Wine by Hugh Johnson and Jancis Robinson, p. 146
"A richly textured, full-bodied red wine teams up will with a robust steak or stew. A light-edge white wine pairs well with lighter seafood or vegetarian dishes. Rosé lies somewhere in the middle and may fit both ends of the style spectrum."
-winemaker and rosé enthusiast Jeff Morgan, in Rosé: A Guide to the World's Most Versatile Wine
"Now we have a more Mediterranean diet where we have turned to olive oil, garlic and fresh herbs. That all goes with rosé — so our wine pallet is catching up with our food pallet."
-wine merchant Randy Kemner, quoted in the Los Angeles Times. Read the article.
"Part of the cheer of rosé is that it pairs so well with everything."
-Richard Belts, sommelier, quoted in "In the Pink"
 "Not just for summer sipping and bouillabaisse, rosé wines pair well with all kinds of cuisines, all year long."
-Wine Enthusiast

La Linea: Episode 133

Saturday, October 1, 2011

Do you like burgers?

We've been noticing many different types of burger joints opening up around the area, and it seems to be the same for the rest of the USofA.  Well, there are friends of Doris Markets that have created a blog which was recently awarded a "Most Valuable Blogger" award from the area's local CBS TV affiliate.  They try out burgers and write about it, record video about it, and even ask for suggestions of where to try burgers.  It's a great site to find out where to go for that unique burger or to find out what to expect from certain buger joints. Check out their page by clicking on their image...

Also join their facebook page by clicking HERE!

Wednesday, September 21, 2011

Ennio Marchetto: The Quick Change Comedian aka The Living Cartoon

Ennio Marchetto is a world renowned and awarded comedian  from Italy who has created his own theatrical language mixing mime, dance, music and quick change costumes made out of card-board and paper. In eighteen years Ennio has performed in over 70 countries for more than a million people. His show has received numerous awards and international critical acclaim.

Thursday, September 15, 2011

Quinoa Recipe

Quinoa is the hottest grain on the market right now.  Come by any Doris location and pick up a box of Black Quinoa and try this recipe.
Black Quinoa, Beets and Feta Salad with Cashew Green Goddess Dressing
For vegetarians or anyone interested in colorful, flavor-filled salads, this quinoa-based mixture can satisfy even the heartiest appetite. To retain its appeal, the ingredients are tossed with a little oil to keep them looking their best, and the dressing is added at the last minute

Yield: 24 (9-ounce) portions
Preparation time: 35 minutes, plus 4 hours unattended soaking and roasting time •
Shelf life: 2 days


For dressing:
1½ pounds raw cashews
1½ ounces garlic
9 ounces water
6 ounces fresh lemon juice
4 ounces fresh basil leaves,
plus more to garnish
3 ounces flat-leaf parsley
18 ounces extra virgin olive oil
salt
freshly ground black pepper


For salad:
4 pounds trimmed golden beets
2 large bay leaves
1½ pounds black quinoa
1 pound young fennel, very thinly sliced
12 ounces feta cheese, crumbled
6 ounces trimmed watercress, cut into 1-inch lengths
2 pounds seedless watermelon, rind removed, cut into 1-inch cubes
4 ounces oil to drizzle on salad


For the dressing:

1. Soak cashews in water until soft, at least 4 hours. Drain.
2. In the jar of an electric blender combine cashews with garlic, water and lemon juice; puree until creamy and smooth, scraping down the sides as needed. Add basil and parsley and blend. Pour in oil and blend until completely smooth. Season with salt and pepper.

For the salad:

1. In a covered dish, roast beets until tender. Remove and let cool, then peel and cut into 1-inch cubes. Set aside.
2. Meanwhile, bring 6 cups of salted water to a boil. Add bay leaves and quinoa, lower heat to a simmer, cover and cook until tender and the germ is visible, about 15 minutes. Remove and drain. Discard bay leaves. Transfer to a large bowl.
3. Add to the bowl the fennel, feta and watercress along with most of the beets and watermelon cubes, reserving some for garnish. Pour on a little oil and toss gently to blend.
4. Transfer the salad to a platter, garnish with basil leaves and remaining golden beets and watermelon cubes. Serve dressing in individual containers.

NUTRITIONAL DATA (per 9-ounce serving): Calories: 560; Cholesterol: 15 mg; Sodium: 270 mg; Fat: 45 g; Dietary Fiber: 5 g

source: specialtyfood.com

Weekly Ad 9/15/11 - 9/21/11

Click on image to view better.
Happy Shopping!

Monday, September 12, 2011

Saturday, September 10, 2011

How to Decant Wine (Videos)

In keeping with the Carpineto Winery, let's learn about proper wine dacanting...




Another basic instructional video....


And why we decant wine...


Friday, September 9, 2011

Carpineto Dogajolo: Baby Super Tuscan

Dogajolo 2009

Type:

Alcohol:
12.9%

Region:

Tuscany, Italy

The name Dogajolo was simply invented by the founders of Carpineto. It derives from the Italian word doga, meaning “stave,” the thin, narrow strips of wood used to form casks.

Vineyards:

Produced from estate-owned vineyards located in Chianciano (Siena) and Gaville (Florence). Planted using the spurred cordon training method along the hillsides of Tuscany at altitudes ranging from 300-350 meters above sea level. These high-density vineyards with 7500-8000 vines/hectare cover approximately 35 hectares of sandy clay soil rich in limestone.

Technical Data:

  • pH: 3.64
  • Residual Sugar: 1.5 grams/liter
  • Acidity: 4.7 grams/liter
  • Dry Extract: 28.6 grams/liter

Winemaking:

Since each varietal ripened at different times, they were vinified separately immediately after they were harvested between September and October. Alcoholic fermentation and maceration took place in stainless steel tanks over 10-15 days at 25-30°C. During this time, periodic pump-overs were conducted. The Sangiovese underwent complete malolactic fermentation, whereas the Cabernet Sauvignon only partially completed this process. After filtering, the wines were blended in a combination of oak barrels and cement vats, the final product aged for 6 months before being bottled in late March. This wine was immediately released as it is best consumed young.

Tasting Notes:

The nose is fruity with hints of cherry, coffee, vanilla and spice. It is full and soft on the palate with complex and well-developed flavors and tannins.

Food Pairings:

Suitable for everyday consumption, this wine is a great value that pairs well with a wide variety of dishes, such as antipasti platters, grilled white meats, and tomato-based pasta dishes.

Reviews:

Wine Spectator

Score: 87

Rich, … with one-dimensional cherry and blackberry notes. Moderately firm tannins shore up the finish. Best from 2013 through 2018.  -B. Sanderson, May 2011

This wine is already a favorite amongst our customers.  If you haven't tried it yet, come pick up a bottle and see what the hub bub is all about.  Salut!