Friday, March 25, 2011

Recipe: Merluzzo alla Vicentina

Cod, Vicentina Style, or Merluzzo alla Vicentina: Cod with a little onion and a little milk: one of the most classic north Italian fish recipes.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings Cod Vicentina Style

Ingredients:

  • 1 pound (500 g) cod fillets, either fresh or frozen
  • Flour, seasoned with salt and pepper to taste
  • 1/2 a small onion, minced
  • A tablespoon of unsalted butter or olive oil
  • About a half cup of milk
  • Minced parsley as a garnish

Preparation:

If the fillets were frozen, thaw them.

Sauté the onion in the oil or butter until it begins to brown. Meanwhile, flour the fillets well. Brown the fillets on both sides, then add enough milk to partially cover them, and simmer them for 6-7 minutes. Remove the fillets to a platter and reduce the sauce. Pour the sauce over the fish, garnish it with the parsley, and serve.

Source (italianfood.about.com)
 

Thursday, March 24, 2011

Recipe: Merluzzo Dorato (Fried Cod)

Merluzzo Dorato (Fried Cod)

Here is a simple yet satisfying recipe:

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings fried cod

Ingredients:

  • 1 pound (500 g) cod fillets, either fresh or frozen
  • Flour, seasoned with salt and pepper to taste
  • An egg, beaten
  • 2 tablespoons butter
  • 2-3 leaves sage
  • 2 tablespoons lemon juice, or more, to taste
  • Lemon wedges
  • Sprigs of parsley

Preparation:

If the fish is frozen, thaw it.

Flour the fillets and dredge them in the beaten egg. Meanwhile, heat the butter and sage. Sauté the fillets over a brisk flame for six minutes, turning them after three. Sprinkle them with the lemon juice, and transfer them to a serving platter, spooning the pan juices over them. Garnish the fish with the parsley, and serve it, with the lemon wedges on the side.


Source (italianfood.about.com)

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Wednesday, March 23, 2011

Recipe: Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Cook Time: 40 minutes

Yield: 4 Servings

Ingredients

  • 1 cup milk
  • 3/4 cup water
  • 1/2 cup stone ground white cornmeal
  • Unsalted butter
  • Full flavored extra-virgin olive oil
  • 12 ounces mixed wild mushrooms washed and dried
  • Quick mixing instant flour
  • 4 (6 ounce) pieces cod
  • Sea salt and freshly ground black pepper
  • 15 year old balsamic vinegar

Directions

  • Combine the milk, water, and cornmeal in a medium sized saute pan.
  • Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour).
  • After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
  • In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes.
  • Season to taste with salt and pepper.
  • Heat 1-tablespoon olive oil in a saute pan.
  • Lightly flour the cod with the instant flour.
  • Place the fish in the pan and add 1-tablespoon butter.
  • Cook for 3 minutes and then turn over.
  • Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish.
  • Salt and pepper, to taste.
  • Place a small mound of the polenta in the center of the plate.
  • Place the cod directly on top of the polenta.
  • Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.
source (foodnetwork.com)

Recipe: Merluzzi (Whiting) Soup

Brodetto di Merluzzi (Whiting Soup)
Description:

A very light and delicate soup that cures all your ailments.

Ingredients



  • 2 Lbs Whiting - cleaned and gutted


  • 4 Tbs - EV olive oil


  • 4 Cloves garlic - minced

  • 4 Plum tomatoes cut in pieces


  • Fresh parsley 


  • Directions


  • Clean the fish well - Nonna leaves the heads on... you do what you prefer.

  • In a pot put together: 3 quarts of water, oil, garlic, tomatoes and the parsley.

  • Bring everything to a boil and let it boil for about 15 minutes.

  • Add the merluzzi and cook for another 10 minutes.

  • Separately cook pasta, Nonna always uses cut spaghetti... you can use any pasta that you prefer.

  • Mix the pasta with the soup and serve.


  • Thursday, March 17, 2011

    The Benefits of Wheatgrass..... read and come by to find out for yourself!


    Come to our Coral Springs location on Friday afternon at 1 pm and try some free samples of sunflower, pea greens, wheatgrass, and wheatgrass juice.  David Fromhold of www.wheatgrassdepot.com will be by providing samples and information of these organic products.

    Just to let you know......
    The Benefits of 1 oz. of Wheatgrass Juice
    • Nutritional density of 2.5 pounds of fresh organic green vegetables
    • Suppresses appetite, curbs cravings, stimulates circulation, & metabolism
    • Helps to alkalize the blood, stimulate healthy tissue growth, & detox/cleanse the liver
    • Up to 70% chlorophyll which helps to stabilize blood sugar levels
    • Proven to help build red blood cells, reduce anemia, & lower blood pressure
    • Naturally energizes the body, reduces fatigue, & promote regularity
    For more information, visit the wheatgrassdepot.com website.  We hope to see you at the Coral Springs location this Friday.

    

    Recipe: Corned Beef and Cabbage Ravioli with Mustard Cream Sauce + Dessert!

    Corned Beef and Cabbage Ravioli with Mustard Cream Sauce


    Click title or inage to get to the recipe...

    How Italians Celebrate St. Patrick's Day

    St. Patrick's Day in Italy
    by Martha Bakerjian

    Italians will use any excuse for a festival and St. Patrick's Day is no exception. Although it's not widely celebrated, you will find St. Patrick's Day festivities in many parts of Italy, especially in the north. Florence hosts several days of live music and dancing, and of course, food and drink. In Rome, you can attend the Irish Celtic Ball on March 18 or join 8 hours of pub crawling on March 17 or 18, with 20 euros getting you all the Guiness, lager beer or wine you can drink in an hour plus Irish dancing and singing.

    You can find Irish pubs in Rome, Florence, Venice, Bologna, and Taormina in Sicily. We even stumbled on an Irish pub, Il Cavallino, in Vernante, a small northern Italian town painted with murals of Pinocchio. The owner was happy to practice his English with us and gave us directions to an off-the-beaten-track traditional music festival in a remote mountain village. I even got to participate in the traditional dances. That day, completely unplanned, was the highlight of my trip.
      (source: goitaly.com)


    Check our blog tomorrow for some St. Patrick's Day recipes with an Italian twist!

    Weekly Ad 3/17/11 - 3/23/11


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    Thursday, March 10, 2011

    Now Available in All Locations: Gravy Wars by Lorraine Ranalli

    From the city that brought us Rocky, cheesesteaks, and soft pretzels, comes Gravy Wars : South Philly Foods, Feuds & Attytudes...

    ...a humorous narrative about the Italian-American culture, told from a South Philly perspective. You’ll laugh out loud as you read the truth about Italian traditions and superstitions. Plus Gravy Wars is peppered with more than 65 scrumptious original recipes to help you win your own culinary competitions.
    Best-selling author, Lisa Scottoline calls Gravy Wars "Charming and heartwarming, and an authentic echo of growing up Italian-American. Ranalli is the real deal, and it shows!" 

    Purchase the book at a
    SPECIAL PRICE!!

    Come in to any Doris Italian Market & Bakery location and purchase the book for $9.99 with a $10 purchase of any Cento Brand item (regular retail of book is $18.95).  Discount will be automatically applied at check-out. 
    If you like stories about growing up in a close-knit family setting and Italian Style cooking, then this book is for you.

    Book Signing from the Author

    When: 3/26/2011 2p.m.
    Where: Sunrise location
    Who: Lorraine Ranalli (author of Gravy Wars)

    Come to our Sunrise location this day and purchase Gravy Wars and get the author, Lorraine Ranalli to autograph it.  Also at the location will be food & wine demos so mark your calendar!

    This promotion is made possible through the support of our friends at Cento Fine Foods.

    Weekly Ad 3/10/11 - 3/16/11

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    Saturday, March 5, 2011

    Check out the Vatican Splendors Exhibit in Ft. Lauderdale

    Doris Italian Market & Bakery has partnered with the organizers of the Vatican Exhibit in Fort Lauderdale to help promote a rare opportunity to see up close some historical pieces of Roman history. 

    The Vatican Splendors Exhibit presents extraordinary works of Vatican art, history, culture and religion by masters including Michelangelo, Bernini, Giotto and Guercino.  Some artifacts date back to the First Century.

    From the venerated relics (bone fragments) of Saint Peter and Saint Paul to Michelangelo's art and tools used in work on the Sistine Chapel, this exhibit comprises one of the largest Vatican collections ever to tour North America. Many items have never before been on public view.

    About the Vatican

    The Vatican is an independent state located inside the city of Rome covering an area of 0.17 square miles. It is the home of Pope Benedict XVI, the current head of the Catholic Church worldwide. The Roman Pontiff, who resides at the Vatican, as the successor of Peter, is the perpetual and visible principle and foundation of unity of both the bishops and of the faithful.
    Come in to your nearest Doris Italian Market & Bakery and receive a coupon for $3 off a ticket.  Each coupon is good for up to 4 tickets.  All you have to do is spend $10 and then you can ask your cashier for the coupon.

    Keep in mind that this exhibition is only here for a limited time.  Do not miss out on this historical opportunity.  This promotion is valid until April 10th 2011.





                                         

    Win a Saeco Brand Espresso Machine!


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    Friday, March 4, 2011

    Roast Pork Loin with Chestnut Honey Glazed Peaches

    Roast Pork Loin with Chestnut Honey Glazed Peaches

    Peaches glazed with sweet and subtly bitter chestnut honey and white balsamic vinegar are a tasty complement to roast pork. Because fresh peaches are unpredictable in availability and consistency, high-quality frozen sliced peaches are a useful, and far more economical, option.


    Yield: 24 portions (about 4 to 5 ounces pork + ½ cup (4 ounces) peaches)
    Preparation time: 1 hour 15 minutes, including unattended roasting time
    Shelf life: 2 days


    • 1 cup sea salt
    • ½ cup fresh rosemary leaves
    • ¼ cup sage leaves
    • 1 ounce garlic
    • 3 tablespoons coarse ground black pepper
    • Zest of 1 lemon
    • 3 (3-pound) boneless pork loin roasts
    • 6 tablespoons unsalted butter
    • 5½ pounds frozen sliced peaches, slowly defrosted
    • 1½ cups chestnut honey
    • 1 cup white balsamic vinegar
    • 3 sprigs rosemary + small sprigs of rosemary for garnish


    1. Preheat oven to 350 degrees F.

    2. Combine salt, rosemary leaves, sage, garlic, pepper and lemon zest in a food processor and process until fairly finely ground. Liberally season the pork with the rosemary salt and place roasts, fat side up, in a roasting pan or pans large enough so the pork is not crowded. Transfer to oven and roast to an internal temperature of 150 degrees F., about 60 minutes. Let stand for 10 minutes, during which the meat's temperature should rise to 160 degrees.

    3. While the pork is cooking, melt butter in a large skillet over high heat. Add peaches and cook for about 3 to 4 minutes, shaking the pan often. Stir in honey, and cook about 1 minute, then pour in vinegar; adjust the heat to medium-high, and cook until peaches are tender, about 7 minutes, stirring occasionally. Strain liquid into a smaller pan, add rosemary sprigs, and cook until syrup is thick and reduced by about two-thirds. Pour syrup over the peaches, remove rosemary sprigs and serve with sliced pork. Garnish each portion of pork with a small sprig of rosemary.


    NUTRITIONAL DATA (per serving): Calories: 430; Cholesterol: 110 mg; Sodium: 890 mg; Fat: 20 g; Dietary Fiber: 2 g


    To view original recipe, click HERE.

    Thursday, March 3, 2011

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    Wednesday, March 2, 2011

    Recipes: Fig Stuffed Pork Chops & Fig Stuffed Pork Loin

    I came across these recipes and I cannot tell you how the thought of fig stuffed in pork just made my mouth water.....
    Fig Stuffed Pork Chops
    INGREDIENTS

  • 6 boneless pork chops

  • 8 fresh figs, chopped

  • 1 small yellow onion, chopped

  • 1 large Portobello mushroom, chopped

  • 2 cloves of garlic, chopped

  • 2 tbls of butter

  • 1 Tbles of extra virgin olive oil

  • 8 to 10 slices of stale Italian bread

  • 1 15oz can of chicken broth

  • 1 tsp of rubbed sage

  • 1 tsp of dried oregano

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • PREPARATION

  • Slice a pocket on the side of the pork chops

  • In a saucepan sauté the onions, garlic and mushrooms in the butter and oil until tender, about 2 to 3 minutes.

  • Add the figs and the sage for 2 more minutes.

  • Add the chicken broth and simmer for 5 minutes.

  • Break up the bread and add it to the broth until all the broth is absorbed.

  • Cook while stirring for 5 more minutes.

  • Let the stuffing cool down a little and stuff the pork chops.

  • Secure the opening with a toothpick so the stuffing don’t fall out.

  • Season the chops with the oregano, salt and pepper.

  • Place under a broiler for 10 minutes turning once during that time.

  • Serve some of the extra stuffing on the side. Serves 6 people.

    Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence


    Ingredients

    • 1 boneless top loin pork roast, about 2 1/2 pounds
    Stuffing
    • 1 cup packed (6 ounces) figs, stemmed and halved
    • 1/2 cup white wine
    • 1 tablespoon packed brown sugar
    • 2 teaspoons dried herbes de Provence or Italian herb seasoning
    • 1/2 teaspoon pressed or minced garlic
    • 1 tablespoon drained capers or finely chopped parsley (optional)
    Glaze
    • 1/4 cup Dijon mustard
    • 1/2 teaspoon pressed or minced garlic
    • 1/2 teaspoon each salt and freshly ground black pepper
    Roasted Vegetables
    • 1 1/2 pounds small (1- to 1 1/2-inch) red potatoes
    • 1 pound medium carrots, peeled and cut into 1-inch pieces
    • 12 medium shallots, peeled
    • 2 tablespoons olive oil
    • 1 tablespoon dried herbes de Provence or Italian herb seasoning
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Preparation
      1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
      2. Arrange rack in lower third of oven. Preheat oven to 425°F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.
      3. In oiled 9- x 13-inch baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F and continue roasting 50 to 60 minutes, or until instant-read thermometer registers 155°F. (Insert thermometer into meat, keeping tip away from fruit.)
      4. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.
    Serves
    Makes 6 servings