Sunday, February 27, 2011

Recipe: Pasta in a Lamb Ragout

Attending the South Beach Food and Wine Show was truly a treat.  You were able to taste so many wines, alcoholic elixirs, and foods.  The taste buds were in over drive.  I was able to revisit so many Italian wines that we already carry, like Amarones, Chiantis, Proseccos, and some nice light crisp whites. 
While wandering around, I came across the Barilla Pasta Pavillion and sampled a very enjoyable sauce with their pasta.  Doris Italian Markets used to carry a nice variety of Barilla pastas but as of a few years ago, their pastas that are sold in the U.S. are manufactured in the U.S.  A representative of Barilla stated that Barilla is still family owned and has around 13 factories world-wide and use the same formula for manufacturing pasta in all of the factories. 

Unfortunately, many of Doris Market customers prefer Imorted Italian Pasta so we have eliminated the regular line.  However, some locations carry their award winning Barilla Plus Pastas which are enriched with extra amounts of protein.

Well here is the recipe I was mentioning.  For more recipes, check out www.barilla.com.

Pasta in a Lamb Ragout
Serves 4-6 people
Ingredients
  • 1 16oz. box of your favorite pasta
  • 4 tablespoons olive oil
  • 1 small onion diced
  • 1/2 teaspoon chili flakes
  • 1 garlic clove, chopped
  • 1/2lb. lamb stew meat, diced into 1/2 inch pieces
  • 1 cup white wine
  • 28oz. can (or 2 - 14oz. cans) Cherry Tomatoes
  • 4 leaves fresh basil, torn
  • 1/2 cup Locatelli Romano Cheese, grated
  • salt - at your discretion for taste
  • freshly ground pepper - at your discretion for taste
Preparation
  1. Bring a large pot of water to a boil. Season water with salt (optional)
  2. Heat oil in a large skillet; add diced onions and chili flakes. Cook for 3-4 minutes.
  3. Add chopped garlic and cook for 1 additional minute.
  4. Add lamb meat and brown well. Season with salt & pepper at your discretion.
  5. Deglaze with wine and continue cooking until all the liquid has evaporated.
  6. Add tomatoes and stew for 5 minutes.
  7. Cook Pasta according to package directions; drain and toss with sauce.
  8. Toss with basil and grated cheese before serving.
Buon appetito!
(all the ingredients in this recipe can be found at your nearest Doris Italian Market & Bakery)

Thursday, February 24, 2011

Weekly Ad 2/24/11 - 3/1/11

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Happy Shopping!

Tuesday, February 8, 2011

Chocolate Fondue with Jam Jar Sweet Shiraz

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Our friends at Jam Jar Sweet Shiraz just posted this great Valentine's Day recipe. They have other great recipes using their great tasting sweet shiraz.  Just visit their facebook page and "like" them!

Jam Jar Sweet Shiraz Can be found at select Doris Italian Markets.

Friday, February 4, 2011

Super Bowl Recipe: Veal Balls in Beer Sauce

Veal Balls in Beer Sauce

Makes 16 veal meatballs
Ingredients
  • 1 pound 3 ounces ground veal 540g
  • 4 slices white bread, torn into small pieces
  • 1 cup beer, divided
  • 1/2 cup water
  • 2 teaspoons honey
  • 2 tablespoons margarine, divided
  • 1 cup diced onions
  • 1 garlic clove, minced
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • dash of pepper
Directions
1. In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
2.In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
3.In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
4.Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.

5.Shape into 16 balls, each about 2 inches in diameter.
6.In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
7.Add reserved honey mixture to skillet and bring to a boil.
8.Reduce heat to low; let simmer 1 minute.


Recipe Source: vealrecipes.com

Wine Tasting This Saturday

Come by the Coral Springs location this Saturday at 2 p.m. and try 3 interesting wines.  The first wine is ideal for Valentine's Day and is sure to be a great gift.  It Cocoa di Vine Chocolate Wine.  Here is a fact sheet on the wine.  Study the info and then taste the wine for yourself Saturday.
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Next up are a Chardonnay and a Pinot Noir from California winery Pennywise. Here are the fact sheets to prep you for the tasting.



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See you Saturday from 2p.m. - 4p.m.!

Thursday, February 3, 2011

Super Bowl Recipe: Grilled Italian Stuffed Burgers

Grilled Italian Stuffed Burgers

Ingredients
  • 1/2 package frozen spinach leaves, thawed 300g
  • 2 cloves garlic, mince
  • 1/2 teaspoon salt and pepper
  • 1 egg
  • 1/4 cup dry Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1lb lean ground veal 454g
  • 2 slices ham
  • 2 slices Provolone cheese
Directions
  1. In bowl, combine thawed spinach and half each of the garlic, salt and pepper.
  2. Set aside.
  3. In large bowl, beat egg; stir in bread crumbs, Parmesan cheese, parsley and remaining garlic, salt and pepper.
  4. Add veal; mix just until combined.
  5. Place ham on cutting board; top each slice with 1 slice cheese, then half of the spinach mixture.
  6. Roll up; cut in half.
  7. Shape veal mixture into four 3/4-inch (2 cm) thick patties around ham roll-ups.
    (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
  8. Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Come to your nearest Doris Italian Market and get your fresh ingredients to guarantee a victory this Super Bowl Sunday!

Recipe Source Canadian Living Test Kitchen

Farina 00 - Italian Flour Overview

Italian Flours overview/ Farina 00

Italian Flours are graded by a Italian law passed in 1967 (law 4.7. 1967. n. 580.) It is based on measuring the ash content of the flour (just as for French and German Flours.)


Flours from hard wheat are termed "semola" or "grano duro." Flours made from soft wheat are labelled "grano tenero" meaning "tender grain." In Italy, as in much of Europe, soft wheat is the norm.


Grano duro flours are slightly yellowish and have a more granular texture. They are used for pasta, and in the south of Italy, for some types of bread. They are often also called "semolato di grano duro" or "sfarinato di grano duro."


Grano tenero flours are white, more powdery flour used in bread and in pastries.
You can also buy "farina speciale per pizza, dolci e pasta."


In the flour listed below, "Tipo" means "type." This type classification applies to "grano tenero" flours.

Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/pages/italianflours#ixzz1AN5x5wpj

Tipo 00


This Italian Flour is also called "dopio zero", meaning "double zero."


Farina 00 is appreciated for its whiteness, basically it is a low extract flour around 73% to 75% with low ash content  (hence its purity) and still retains relative high gluten.  They are the softest, finest, Italian flours; they are very finely ground like a fine powder and are very white. They have the most refinement done to them and the least fibre remaining.


Every mill in Italy makes several different kinds of Type 00, as flour in this category can be milled from hard wheat (durum wheat) or soft wheat.


The protein will range between 7.4 (for the soft wheat flours, often labelled "grano tenero") and 11 % (for the hard wheat flours, "grano duro"), but generally it is no higher than 9 to 9.5%. Consequently, at bakeries they are often blended with stronger flours for bread making.


The "grano tenero" flours in this category are more in the range of "cake flour" in terms of protein content. They will not create much gluten.


If you are using a Tipo 00 flour for pasta, you want to make sure that the one you are using was milled from hard wheat.

Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/pages/italianflours#ixzz1AN61LJ38

Purchase this flour from any of our locations or if you do not have a Doris in your area, purchase from our online store. Click HERE!

Weekly Ad 2/3/11 - 2/9/11

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Happy Shopping!

Wednesday, February 2, 2011

Looking for a place to have a special occasion or event?

Come join us at the open house event at Signature Memories on February 24th where you can meet with members of the staff and meet representatives for companies that can provide services you may be looking for.

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Visit their website: http://www.sigmemories.com/

Durum Flour

Durum Flour
Durum flour is the fine ground powder left over from the milling process and also a product of semolina that is ground further.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN3qm3t2

Semolina and durum flour are both high in proteins and gluten, a wheat-specific protein that people suffering from celiac disease cannot eat. These proteins make the flours very pliable in dough form and allow them to hold up well under heated conditions.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN3y4vuh

Durum flour, with its more delicately ground texture, creates a softer dough that is forced through pasta makers more easily and bends or curls when cooked.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN42I1Y1

Semolina and durum flour are traditionally used in pastas, noodles and even some breads that need to impart a coarse, hard texture. Semolina's coarse and grainy texture makes it usable for hard pastas that maintain shapes under heat. Rotini, farfale and macaroni all use semolina's shape-retention properties to give their pasta pieces distinct shapes. Durum flour is used in softer noodle products like spaghetti and lasagna so that the pasta becomes softer and more pliable when cooked. Durum flour's fine grain texture also lends itself well to baking, offering hard wheat textures to breads and doughs
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN48Bhco

Purchase this flour from our online store! Click HERE!

Tuesday, February 1, 2011

Semolina Flour

Semolina #1 Flour

Semolina flour is a type of flour that's derived from durum wheat. This flour is most often used to make pasta, but it has other, lesser-known uses. Semolina flour often produces a thicker, crispier product than other types of flour when it is added to baked goods such as breads and pizza crusts. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in

Read more: How to Use Semolina Flour | eHow.com http://www.ehow.com/how_5199952_use-semolina-flour.html#ixzz1AN2dBo1T

  • Use semolina flour to make and roll out pasta dough. Semolina flour can be used in any pasta recipe, whether water- or egg-based. It produces a stretchy dough that can be cut into shapes and dried.
  • Substitute semolina flour for some or all of the all-purpose or whole-wheat flour in a bread recipe. This substitution will yield a baked good that is tender with a crisp crust.
  • Roll out pizza crust with semolina flour to give it a crunchy exterior. For chewy crust, use semolina flour instead of all-purpose or whole-wheat flour to make the dough.
  • Make hot cereal with semolina flour. Pour some flour into a saucepan, then thin it out with milk until it is the desired consistency. Add a handful of dried fruit and a drizzle of honey. Heat the cereal over low heat, stirring constantly, until it thickens slightly.
  • Thicken soups, stews and gravies with semolina flour. Semolina flour doesn't clump as easily as all-purpose flour and, because it has a high amount of wheat gluten, a little goes a long way. Simply add the flour to the simmering dish a pinch at a time, stirring constantly, until it is thickened.
Read more: How to Use Semolina Flour | eHow.com http://www.ehow.com/how_5199952_use-semolina-flour.html#ixzz1AN2o2xkU

Purchase this flour from any of our locations or if you do not have a Doris in your area, purchase from our online store. Click HERE!