Tuesday, July 31, 2012

Recipe: Honey-Sweetened Mascarpone with Berries and Pistachios

Well we are at the end once again of our month long of recipes.  We hope you got some new dishes that will frequent your table or at least that these dishes kept you entertained during the hot summer.  To finish the month, here is a wonderful dessert dish.

Prep Time: 10 Minutes
  • 1 cup mascarpone
  • 1 teaspoon orange flower water (optional)
  • 1/4 cup wildflower honey, warmed
  • 4 cups mixed berries, such as raspberries, blackberries and halved strawberries
  • 1/2 cup shelled pistachios
  1. In a small bowl, blend the mascarpone with the orange flower water and 2 tablespoons of the honey.
  2. Spoon the mascarpone into large shallow bowls. Scatter the berries and pistachios on top and drizzle with the remaining 2 tablespoons of honey.
Recipe Source: FoodandWine.com

Monday, July 30, 2012

Drink Recipe: Elderflower Sparklers

Elderflower Sparklers

Popular as a drink ingredient throughout northern Europe, Elderflower concentrate or syrup is made from the blossom of the elder tree. It has a delicate, lightly floral aroma and mild honey flavor, and is thought to help fight fevers and colds. Look for it in specialty shops that feature northern European foods (such as Ikea) or at lepicerie.com, or use apricot nectar as a substitute. Then raise a glass and say cheers to this FABULOUS and tasty 54 calorie per serving sparkling cocktail!


• 8 tablespoons elderflower
• concentrate or syrup
• 2 cups brut or extra-dry Champagne or a dry, light white wine, such as Sauvignon Blanc
• 2 cups seltzer
• Edible flowers, or mint sprigs for garnish

Place 1 tablespoon elderflower concentrate (or syrup) in each of 8 champagne glasses. Add 1/4 cup champagne to each glass, then top off with 1/4 cup seltzer. Garnish with flowers (or mint), if desired. You can still party and not want to slit your wrists when you get on the scale the next day!

Sunday, July 29, 2012

Recipe: Octopus Salad

Insalata di Polpo
Octopus Salad

24   baby octopus
4     slices lemon peel
2     bay leaves
3     small celery stalks
4     garlic cloves, minced
1/4  cup chopped parsley
1/4  cup lemon juice
1/4  cup extra virgin olive oil
1/4  cup capers

  salt and freshly ground pepper


Source: lacucinaeoliana.com
To clean the octopus, turn out the body and empty it,
remove the eyes and the beak at the base of the
tentacles, then rinse the octopus under cold running

Make a dressing by combining the lemon juice, olive
oil, capers and minced garlic. Chop the celery.

Bring a small pot of water to boil, add the bay leaves,
lemon peel and octopus. Cook for a moment or two
until the octopus is tender.

Strain the octopus then place them in a bowl, add the
chopped celery, parsley and dressing.

Salt and pepper to taste then toss the octopus salad.
Serve warm or at room temperature.

La Linea: Episode 218

Saturday, July 28, 2012

Recipe: Sicilian Breakfast Brioche

Sicilian Breakfast Brioche

In Sicily, these buttery rolls are served with ice cream.
Adapted from Forever Summer.


serves makes 14 buns, active time 30 minutes, total time about 6 hours
  • 1/4 ounce rapid rise yeast
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 4 1/2 cups bread flour
  • 3 tablespoons fresh orange juice
  • 6 eggs, lightly beaten
  • 2 tablespoons water
  • 1 cup unsalted butter, diced, at room temperature
  • 1 egg
  • 1 teaspoon water
  • Ice cream, for serving


  1. In the bowl of a stand mixer, combine yeast, sugar, salt, and flour. Mix to combine. Add orange juice and eggs and beat until dough begins to form.

  2. Using a dough hook, knead bread until smooth and shiny, about 10 minutes.

  3. Add 2 tablespoons butter. Knead into dough until absorbed. Repeat with remaining butter, adding two tablespoons at a time. Once butter is incorporated, knead one minute.

  4. Cover dough with a dish towel and let rise until doubled in volume, about 2 hours.

  5. Punch dough to deflate. Shape into a ball. Cover with dish towel and let rest in refrigerator for two hours or overnight.

  6. Let dough come back to room temperature. Line two baking sheets with parchment paper. Shape dough into fourteen round balls, placing balls on prepared baking sheets.

  7. Let buns rise until doubled in size, about one hour.

  8. Preheat oven to 400° F. Lightly beat egg with teaspoon water. Brush egg wash over tops of buns. Bake buns until golden, about 15 minutes.

  9. To serve, cut each cooled bun in half and fill with ice cream.
Source: seriouseats.com

Friday, July 27, 2012

Recipe: Tomato, Olive & Scallion Pizza

Serves 6
Hands-On Time: 15m
Total Time: 1hr 15m

  • cornmeal for the pan
  • 1  pound  Doris' pizza dough, thawed if frozen
  • 2  beefsteak tomatoes (about 1 pound) from our produce department, thinly sliced
  • 2  scallions, thinly sliced
  • 1/4  cup  pitted kalamata olives from our deli, halved
  • 2  tablespoons  Cento Pure Olive Oil
  • black pepper

1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
2. Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
3. Bake until the crust is crisp, 25 to 30 minutes.


This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.

Nutritional Information

Calories 232; Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 399mg; Protein 7g; Carbohydrate 37g; Fiber 2g

Source: realsimple.com

Thursday, July 26, 2012

More fun with food!

Summers can be a challenge when trying to keep your kids occupied.  Always remember that eating should always be enjoyable and for kids, you might as well make it fun....

Have more fun with fruits and vegetables by clicking HERE!

Weekly Ad 7/26/12 - 8/1/12

Click on image to view better.
Happy Shopping!

Wednesday, July 25, 2012

Breakfast Recipe: Pancetta Egg Cups

Pancetta Egg Cups
Recipe type: Breakfast
Author: Robin Gagnon
Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Serves: per person
Decadent diet friendly breakfast, that is quick and easy to make.
  • (ingredients listed are per serving)
  • 3 thin deli slices Pancetta (1 oz.)
  • 2 egg whites (lightly beaten)
  • 1/2 ounce sharp cheddar
  • 1-2 fresh basil leaves (chiffonade = thinly sliced)
  • 1-2 slices of toast
  1. Preheat oven to 375 degrees.
  2. Coat muffin tins with cooking spray.
  3. Line each muffin cup with a slice of Pancetta.
  4. Scoop some egg white into each cup, leave room for cheese.
  5. Top with crumbed sliced sharp cheddar.
  6. Bake for 5-7 minutes, until eggs are fully set.
  7. Gently pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
  8. Top with basil & serve.
As shown, over one slice of dry light wheat toast. Total of 320 calories, leaving you a bit of wiggle room for coffee and some fruit or juice.

Source: Mom Foodie

Monday, July 23, 2012

Recipe: Artichoke Bread (Vegetarian Recipe)

12 Servings

Prep time: 30 minutes + Cooling

Bake: 15 minutes


  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup reduced-fat mayonnaise
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Bake loaf according to package directions; cool. Cut bread in half
  • lengthwise; place on an ungreased baking sheet.
  • In a small bowl, combine the artichokes, bread crumbs, Parmesan
  • cheese, mayonnaise and garlic; spread evenly over cut sides of
  • bread. Sprinkle with mozzarella cheese.
  • Bake at 350° for 15-20 minutes or until cheese is melted.
  • Slice and serve warm. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 151 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 456 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Recommended Wine for this Recipe: This recipe pairs well with Sauvignon Blanc or Pinot Grigio

Sunday, July 22, 2012

Recipe: Ravioli with a tomato & pork sauce

Ravioli con sugo di maiale alla Modicana

(Ravioli with a tomato and pork sauce -  a speciality of Modica)

Ingredients (serves 4 people)

For the ravioli400gr plain flour
4 eggs
400gr fresh ricotta cheese
a small bunch of marjoram, chopped
Salt and pepper

The pork sauce100gr pork chopped into small pieces
200gr pork sausage (preferably with fennel seeds)
300gr tomato extract
1 medium onion
1 glass red wine
Extra virgin olive oil
Salt and pepper

The sauce: chop the onion and fry gently in a large pan, traditionally a terracotta casseruole dish. When the onion is nice and soft, add the pork and the sausage. Brown these and then add the red wine. When the alcohol is burned off, add the tomato extract and a glass or two of warm water. Mix well, cover and leave to cook for about 3 hours on a low heat. Check occasionally and add water if necessary, though your sauce should be quick thick.

After the sauce has been bubbling away for a couple of hours, you can make your ravioli (unless you''ve bought them!). First make a well of flour and break the eggs into the middle. Season with a little salt and pepper and then start mixing until you have a homogeneous, pliable dough. Work it well, then wrap in clingfilm and place in the fridge for between half and hour and an hour. While this is in the fridge, mix the ricotta with a little chopped marjoram and, if you like, a little lemon zest. Taste, and season if you think necessary Take out the dough, lay on a floured surface and start rolling out in a rectangular shape, until it is a few mm thick.Then, on half of the dough, place spoonfulls of the ricotta mix, leaving a couple of centimetres between each. You should aim to have about 7-8 ravioli per person. Then pick up the other half of the pasta and gently drape on top of the part with the ricotta mix. Press around the mix, to get out any air and make sure the two layers of pasta connect well. When you are happy with this, take a pasta cutter and cut the pasta into  individual ravioli. Dust with flour so they don't stick.
The ravioli making should ideally coincide with the end of the sauce's cooking (after 3 hours). To cook the ravioli, simply add to a pan of boiling salted water. When they float to the top (probably after a minute or two) they are ready. Carefully drain and plate up. Then add a piece of sausage and a spoonful or two of the thick tomato-pork sauce. Sprinkle with a little Parmesan or other tasty cheese and watch the dreamy faces of your guests!

La Linea: Episode 217

Saturday, July 21, 2012

Recipe: Farro Salad with Artichokes and Fennel

Farro Salad with Artichokes and Fennel

Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.

Serves 8 to 10 as a side

3 cups semi-pearled farro
Kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup red wine vinegar
1 tsp. finely grated lemon zest
1/2 cup chopped black olives
Freshly ground black pepper
1 cup oil-packed artichoke hearts
1 cup diced fennel (1/2-inch dice)
1 cup shredded radicchio
1 cup cooked cannellini beans
3/4 cup toasted pine nuts
1/4 cup chopped fresh basil

  1. Rinse the farro under cold water and drain.
  2. Bring 7 cups of water to a boil in a 4-quart pot over high heat.
  3. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes.
  4. Drain and rinse the farro with cold water to stop the cooking.
  5. Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.
  6. Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil.
  7. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
  8. Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps.
  9. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss.
  10. Taste and season as needed with more vinaigrette, salt, and pepper.
  11. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
nutrition information (per serving):
Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2.5; Protein (g): 11; Monounsaturated Fat (g): 12; Carbohydrates (g): 45; Polyunsaturated Fat (g): 5; Sodium (mg): 380; Cholesterol (mg): 0; Fiber (g): 8;

From Fine Cooking 117 , pp. 50-55

Friday, July 20, 2012

Recipe: Home-made Thin Crust Pizza

Home-made Thin Crust Pizza

Makes 2 pizzas

For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

For the toppings:
Your choice! Go wild!
For the base, we prefer a classic red sauce, or a white sauce if we're feeling fancy.
For toppings, there's sauteed onions, red peppers, or mushrooms. Sometimes we like to throw a little sausage or crisp bacon on there too!
For cheese, go for one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago

Making the Dough:

About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.
Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
When it comes together into a cohesive ball (see image below), turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.
Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky (below).
Use a bench scraper to divide the dough in two.

Shaping the Dough:

Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.
Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.
Repeat with the second piece of dough.
Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

Topping and Baking the Dough:

Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet.
Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza.
Let both pizzas cool for about five minutes (we know--it's hard to wait!) and serve.

Wednesday, July 18, 2012

Sweet Basil Smoothie Recipe

Prep Time: 2 min
Inactive Prep Time: 20 min
Cook Time: 5 min
Level: Easy
Serves: 1 1/2 cups


  • 1 1/4 cups plain yogurt
  • 1 cup packed fresh basil leaves
  • 1 1/2 cups Lemon Simple Syrup, recipe follows
  • 1 cup ice


In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

Yield: 4 (6-ounce) servings
Prep Time: 5 minutes
Difficulty: Easy

Lemon Simple Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1 1/2 teaspoons lemon zest
In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Tuesday, July 17, 2012

Recipe: Mediterranean Tuna Antipasto Salad for Two


  • 7 ounce(s) beans, such as chickpeas, black-eyed peas, or kidney beans, rinsed
  • 1 can(s) (5 to 6 ounces) water-packed chunk light tuna, drained and flaked (see Tips & Techniques)
  • 1/2 large red bell pepper, finely diced
  • 1/4 cup(s) finely chopped red onion
  • 1/4 cup(s) chopped fresh parsley, divided
  • 2 teaspoon(s) capers, rinsed
  • 3/4 teaspoon(s) finely chopped fresh rosemary
  • 4 tablespoon(s) lemon juice, divided
  • 2 tablespoon(s) extra-virgin olive oil, divided
  • Freshly ground pepper to taste
  • 1/8 teaspoon(s) salt
  • 4 cup(s) mixed salad greens

  1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice, and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.

    Carb Servings: 1 starch, 1 vegetable, 2 1/2 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (100% dv), Folate (42% dv), Potassium & Iron (20% dv).

Total Fat17g
Saturated Fat2g
Total Carbohydrate28g
Dietary Fiber10g

Tips & Techniques
Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.

source: delish.com

Monday, July 16, 2012

Win a $500 Shopping Spree at Doris Italian Market & Bakery!

10 Iconic Italian Cocktails

10 Iconic Italian Cocktails
by Ivano Martignetti

Mastroianni’s class, Sean Connery’s style, Humphrey Bogart’s charm- these icons always seemed to look their best at the bar counter, where an elegant barman served impeccable cocktails in Martini glasses or in pure crystal tumblers.
A world away from the tacky barmen and plastic glasses that we sometimes have to deal with these days, but fortunately the cocktail myth lives on..
Italy has done a huge part in reinforcing the appeal and glamor of cocktails.  The cocktail trend really took off in the fifties, and Italy with its deep sense of fashion and design was perfectly suited to the ritual of cocktail preparation, the service in uniquely shaped glasses.  Italians welcomed the latest drink trends freshly arrived from the States. But Italy also innovated with the creation of new cocktail recipes. Barmen and notable drinkers left their legacy to the next generations.
Here are ten of the best Italian cocktails, certainly the most Iconic:
1. Americano
Category: Pre-dinner
Ingredients: 5/10 Vermouth rosso, 5/10 Bitter Campari, Soda Water
Preparation: Stir directly in an Old fashioned ice filled glass, top it up with soda water and garnish with a slice of orange
2. Negroni
Category: Pre-dinner
Ingredients: 1/3 Vermouth rosso, 1/3 Bitter Campari, 1/3 Dry Gin.
Preparation: Served on the rocks, you need to use a medium tumbler or a old fashioned glass, stir the ingredients directly in your glass and garnish with a half slice of orange and lemon peel.
3. Cardinale
Category: Pre-dinner
Ingredients: 5/10 Gin, 3/10 Vermouth dry, 2/10 Bitter Campari
Preparation: Also Cardinale fancies the Old fashioned ice filled glass, chilled. Stir and serve

4. Bellini
Category: All-day
Ingredients: 3/10 Nettare di pesca (peach juice), 7/10 Spumante Brut (Prosecco is traditional)
Preparation: Build it directly in a Champagne flute, pouring peach juice first and then Spumante Brut. No decorations unless you feel very creative.. .

5. Rossini
Category: All-day
Ingredients: 3/10 Nettare di fragole (strawberry juice), 7/10 Spumante Brut
Preparation: It is a variation of the Bellini. Same preparation. Should you feel like experimenting further variations, we suggest you to try as well Mimosa (orange + brut), il Tiziano (“strawberry grapes” + Brut) ed il Puccini (mandarin + Brut)

6. Gin and It
Category: Pre-meal
Ingredients: 3/10 Vermouth rosso, 7/10 Gin
Preparation: Pour the ingredients in a mixing glass and serve in a cocktail cup with a red cherry.

7. Aperol Spritz
Category: Pre-meal
Ingredients: Aperol 2/10, Prosecco 8/10, Seltzer
Preparation: Fill a tumbler or a red wine glass with ice, pour Aperol, Prosecco and top it with Soda water. Garnish with a slice of orange.

8. Martini Cocktail
Category: Aperitivo
Ingredients: 8/10 Gin, 2/10 Vermouth dry.
Preparation: This is a tricky one, Martini lovers get a bit emotional about the way they want it, bartenders sometimes can’t keep up with them.. Anyway the original recipe says you have to pour in an ice filled mixing glass gin and vermouth dry, stir well and serve in a chilled cocktail glass. Please don’t forget a green olive and lemon peel. There are many variations of this cocktail, here you can find some of them: Perfect Martini, Sweet Martini, Smoky Martini, Dirty Martini, Vodka Martini, Gibson, Martinez..

9. Angelo Azzurro
Category: After dinner (very…)
Ingredients: 6/10 Gin, 3/10 Triple Sec o Cointrau, 1/10 Blue Curacao
Preparation: Pour the ingredients in shaker, shake well and serve in a ice filled or a cocktail cup. No garnish needed.

10. God Father
Category: After dinner
Ingredients: 3/10 Amaretto di Saronno, 7/10 Scotch Whisky
Preparation: Pour the ingredients in a ice filled Old fashioned glass and stir well. From the States we got the female version of it, God Mother (3/10 Amaretto di Saronno, 7/10 Vodka)

Source of article: cellartours.com

Sunday, July 15, 2012

Recipe: Mediterranean Grilled Mozzarella Skewers

Mediterranean Grilled Mozzarella Skewers


Servings: 6


1 cup extra-virgin olive oil
2 tablespoons Spanish sherry vinegar
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon crushed red pepper flakes
2 teaspoons minced garlic
12 fresh mozzarella ciliegine balls (1/3 ounce each)
12 seedless red grapes
12 pitted kalamata olives
12 cherry tomatoes
12 large caperberries
6 (8-inch) to 12 (6-inch) skewers

Cooking Directions:

In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.
Heat a gas or charcoal grill to medium.
For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.
Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.

source: eatwisconsincheese.com

La Linea: Episode 216

Saturday, July 14, 2012

Recipe: Salmon Burgers

Salmon Burgers

Yield 4 servings
Time 20 minutes

If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. The two-step grinding process means that those flavorings that you want minced fine, like garlic or ginger, can go in with the first batch of salmon; those that should be left coarse, like onion or fresh herbs, can go in with the rest.
  • 1 1/2 pounds skinless, boneless salmon
  • 2 teaspoons Dijon mustard
  • 2 shallots, peeled and cut into chunks
  • 1/2 cup coarse bread crumbs
  • 1 tablespoon capers, drained
  • Salt and freshly ground black pepper
  • 2 tablespoons butter or olive oil
  • Lemon wedges
  • Tabasco sauce
  • 1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary -- until the mixture becomes pasty.
  • 2. Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
  • 3. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
  • 4. Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
  • The recipe's mustard, shallots and capers are not the only approaches to consider for seasoning these salmon burgers. While pureeing the first batch of salmon, you can:
  • * Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon) and ginger (a teaspoon). Use peanut oil for sauteeing if you have it.
  • * Add a small clove of garlic (don\'t overdo it, because the garlic will remain nearly raw and strong tasting).
  • For the coarser, second batch, you can:
  • * Use a quarter of a cup onion or scallions, in addition to or instead of the shallots.
  • * Add spice mixtures like curry or chili powder, using a teaspoon to a tablespoon, depending on your spice capacity.
  • * Add 1 tablespoon or more of fresh herbs, like parsley, chervil, dill or cilantro.
  • * Add red or yellow bell pepper (half a cup), cored, seeded and roughly chopped.
  • With the bread crumbs, try mixing in lightly toasted pignoli (a quarter cup or more) or sesame seeds (about a tablespoon).
Source: The New York Times

Friday, July 13, 2012

Recipe: Summer Squash Pizza with Goat Cheese & Walnuts

Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its sweetness.

  • SERVINGS: Makes one 12-inch pizza

    1. 1 tablespoon Doris' Own extra-virgin olive oil, plus more for drizzling
    2. 1 garlic clove, minced
    3. All-purpose flour, for dusting
    4. 6 ounces Doris' Own pizza dough
    5. Pinch of crushed red pepper
    6. Salt and freshly ground black pepper
    7. 1/2 small onion, thinly sliced
    8. 1/4 cup shredded part-skim-milk mozzarella
    9. 1 teaspoon chopped summer savory
    10. 1/4 pound summer squash, thinly sliced on a mandoline
    11. 2 ounces fresh goat cheese, crumbled
    12. 2 tablespoons chopped toasted walnuts
    1. Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
    2. Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
    3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
    Wine Suggestion: Sauvignon Blanc

    You can pick up our own pizza dough in our stores, fresh or frozen.  We even have whole wheat pizza dough!

    Other Pizza Recipes:
    Grilled Pizza with Pears & Fig Jam
    Philly Beef Pizza
    Pizza with Garlic Paste & Pine Nuts
    Grilled Sausage & Ricotta Pizza

    Thursday, July 12, 2012

    Chef Emillo's Famous Sciue Scuie Sauce

    Prep. Time: 10 minutes
    Cook Time: 30 minutes

    5 tbsp Cento Extra Virgin Olive Oil
    ¼ cup onion, diced
    2 tsp Bellino Minced Garlic
    28 oz Cento Whole Cherry Tomatoes
    1 lb Anna® Capellini
    Salt and Cento Ground Black Pepper to taste
    Cento Grated Romano Cheese, to taste
    Fresh basil, chopped, to taste

    Cover surface of large sauce pan with oil. Add onion and sauté until translucent. Add salt, garlic and pepper. After pinching each tomato with finger, add tomatoes. Bring to a boil; simmer for 20 minutes. Prepare pasta according to instructions on package. Mix pasta and sauce thoroughly until completely covered. Garnish with cheese and basil. Serves 6

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    Wednesday, July 11, 2012

    Who's Coming?!

    We will be adding details as we get closer to the date.  Come celebrate our new look!

    To RSVP, Click HERE.

    Recipe: Egyptian Red Lentil Soup


      • 5 cups vegetable broth or 5 cups water
      • 1 cup dried red lentils
      • 2 cups chopped onions
      • 2 cups chopped potatoes
      • 8 garlic cloves, peeled and left whole
      • 1 tablespoon canola oil
      • 2 teaspoons ground cumin
      • 1/2 teaspoon turmeric
      • 1 teaspoon salt
      • 1/3 cup chopped fresh cilantro
      • 3 tablespoons fresh lemon juice
      • salt and pepper


    1. Add the first 5 ingredients to a large pot; cover and bring to a boil.
    2. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
    3. Take pot from stove burner and set aside.
    4. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
    5. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
    6. Set spice mixture aside for 1 minute to cool.
    7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
    8. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
    9. Add in lemon juice; stir to combine.
    10. Rewarm soup in soup pot; season if needed with salt/pepper.
    source: food.com

    Tuesday, July 10, 2012

    Recipe: Farfalle with Zucchini and Parsley-Almond Pesto

    This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
    1. 1 pound farfalle
    2. 1 garlic clove
    3. 1/3 cup unsalted roasted almonds
    4. 1 1/2 cups flat-leaf parsley leaves
    5. 1/2 cup plus 1 tablespoon extra-virgin olive oil
    6. 1/4 cup freshly grated Parmigiano-Reggiano cheese
    7. Kosher salt and freshly ground pepper
    8. 1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
    9. Pinch of crushed red pepper
    1. Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.
    2. Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a large, shallow serving bowl.
    3. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Transfer the zucchini to the bowl with the pesto. Add the farfalle, toss well and serve.
    Make Ahead The pesto can be refrigerated overnight.
    Wine Suggestion: Blended White Tuscan
    from foodandwine.com

    Monday, July 9, 2012

    Drink Recipe: The Florentine


    A laser focus on fresh, seasonal ingredients carries over from the food menu to the cocktail list at Michael’s Genuine. Mixologist Ryan Goodspeed gives this drink a savory Mediterranean twist with olive oil-braised fennel, tarragon, green olive puree and citrus juices. Campari—a well-loved Italian spirit—provides the perfect bittersweet notes to balance the vodka-based cocktail.


    At a glance
    Region: Mediterranean
    Main Ingredients: fennel, olives, orange juice, vodka
    Beverage Serves: 2

    ¼ bulb fennel, cut into 2 wedges
    1 tsp. extra virgin olive oil
    2 tarragon sprigs
    1 large lemon wedge
    4 oz. vodka
    2 oz. fresh-squeezed orange juice
    1 oz. lemon juice
    1 oz. pitted green olives, pureed
    2 orange wedges
    1 oz. Campari


    1. In small sauté pan over med. heat, slowly sweat fennel wedges in oil until soft, about 15 to 20 min. Set aside to cool.
    2. Muddle the tarragon and lemon in a shaker. Add vodka, orange juice, lemon juice and green olive purée. Shake and strain over ice into highball glasses. Add a dash of Campari to finish. Garnish each drink with an orange wedge and sautéed fennel slice.
    Recipe courtesy of
    International Olive Council

    Recipe: Italian Bowtie Cake (Vegetarian Dish)

    4 ServingsPrep: 20 min. Bake: 15 min.


    • 8 ounces uncooked bow tie pasta
    • 2 cups garden-style spaghetti sauce
    • 1 envelope Italian salad dressing mix
    • 2 cups (8 ounces) shredded part-skim mozzarella cheese


    • Cook pasta according to package directions; drain.
    • In a large bowl, combine the spaghetti sauce and salad dressing mix.
    • Add pasta; toss to coat.
    • Transfer to a greased shallow 2-qt. baking dish.
    • Sprinkle with cheese.
    • Bake, uncovered, at 400° for 15-20 minutes or until heated through.
    Yield: 4 servings.
    Nutrition Facts: 1 serving (1 cup) equals 357 calories, 10 g fat (6 g saturated fat), 33 mg cholesterol, 906 mg sodium, 45 g carbohydrate, 2 g fiber, 21 g protein.
    Wine: Recommended Wine for this Recipe: Pinot Noir.

    To find this recipe and many other delicious ones, visit tasteofhome.com

    Sunday, July 8, 2012

    Recipe: Lemon-Scented Mascarpone Trifle

    Lemon-scented Mascarpone Trifle
     Prep Time: 30 min
    Inactive Prep Time: 30 min
    Cook Time: 5 min
    Level: Easy
    Serves: 6 servings


    • 1/2 cup sugar
    • 1 lemon, zested and juiced
    • 16 ounces mascarpone cheese
    • 1 store-bought pound cake, cut into 1/2-inch thick slices
    • 1/2 cup creme de cassis liqueur
    • 2 cups quartered strawberries (or whole blueberries or whole raspberries)
    • Fresh mint leaves, chopped, for garnish


    In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

    In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

    To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

    Find this recipe at foodnetwork.com