Tuesday, September 18, 2012

Capezzana Wine Tasting & Bottle Signing by the Winemaker




Ms Bonacossi (the winemaker) will be sharing these two wines (below), talking about her winemaking process, and signing bottles.  We hope to see you Friday at 4pm in our Coral Springs location...



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San Gennaro Festival This Saturday!

Hey everyone! If you live in the Broward County area and do not have any plans this Saturday, stop by the first Festa di San Gennaro hosted by the Church of San Isidro.  There will be food, music, some more food and local vendors. We will have a tent selling Italian Novelties, Refreshments, Packaged Cookies and Sfogliatelles.  We are very excited about this event and hope that it is the beginning of a great South Florida Tradition.  We are looking forward to seeing you there!



If you have any questions about this event, please contact Billy at giuliamzannitto@yahoo.com. 

Ci vediamo!

Saturday, September 8, 2012

Friday, September 7, 2012

Recipe: Creole Pizza (Okra & Shrimp)

INGREDIENTS:
1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups Bisquick® baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped 1 cup shredded mozzarella cheese
DIRECTIONS:

Heat oven to 425°.
Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce.
Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.
Sprinkle shredded Monterey Jack cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato.
Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.

Recipe Source: Farmers Market Authority

Monday, September 3, 2012

Olive Oil advice from Mr. Olive Oil

Mr. Olive Oil
Olive oil reduces bad cholesterol
Three tablespoons of extra virgin olive oil every day help to decrease the concentration of fat in the blood. And to fight aging.
Three tablespoons of olive oil per day remove the cholesterol out of the way
. "Several scientific studies have confirmed that, thanks to its monounsaturated fatty acids, extra virgin olive oil allows a reduction of colesteroloLdl (the bad) and an increase of the good one (HDL)."
How much oil consumed per day?
Three tablespoons in place of other condiments are recommended for a healthy and balanced diet, one you can use it to dress pas
ta, the other for the second and two servings of vegetables a day recommended by nutritionists. For higher levels of energy expenditure (with a daily intake of 2,600 kilocalories and over) are allowed four tablespoons. Caution: the oil is not a drug, and if consumed in excess will increase rather than decrease the cholesterol.

Raw or cooked?
Better, when possible, add the olive oil raw. But it must be said that the virgin is not harmful in cooked foods. Due to its high percentage of oleic acid, olive oil has a high smoke point, is stable at high temperatures: the combination of heat resistance and antioxidant content makes it great for cooking..

Is it true that olive oil has anti-aging properties?
It contains many antioxidants can counteract the notorious free radicals responsible for cell aging. In particular, the polyphenols, which give it its characteristic flavor of the oil, to have strong antioxidant and anti-inflammatory properties as well. Olive oil exercises this property mostly when it is included in a diet with plenty of fruits and vegetables, which are also rich in antioxidants.

Bitterness and pungency in Extra Virgin Olive OilA few days ago I was with some customers and I was pouring some of the oils I select and sell also online. At some point one of them said to me: "ok, I just want to try one of the oils that you have selected, the important thing is that it is not bitter and spicy."
Bitter and spicy are two positive components and when I select an olive oil they always have to be present!
The bitter and spicy are generated in the olive oil as a result of the presence of polyphenolic substances. The greater the presence of such substances, the greater the intensity of bitterness and spicy.

There are great benefits for our body made by the polyphenols contained in the olive oil.
The polyphenols are powerful antioxidants and contribute to the prevention of a high number of degenerative diseases.
The olive oil, when high quality, has gained in recent years a prominent position in the landscape of healthy and nutritional foods thanks to the high concentration of polyphenols.
For this reason therefore the bitter and pungent are to be considered positive characteristics: they represent, in fact, the litmus test of the presence of polyphenols in oil.

Bitter and spicy are two indicators of the quality and the presence of substances that are particularly healthy for our body.
It is therefore only to "educate" our palate. If our goal is to eat healthy and natural it will not be hard to get used to appreciate the quality oil although bitter and spicy.


Visit select location of Doris Italian Market & Bakery to purchase Mr. Olive Oil's products or if you do not live near our locations, visit his website at bestfromitaly.us .

Grilled Eggplant Pizza

Total Time: 1 hr 15 min
Prep: 15 min
Inactive: 45 min
Cook: 15 min

Ingredients


  • 3 eggplants, about 3 pounds total, sliced 3/4 inches thick
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup
  • 2 large red or yellow bell peppers
  • 1 recipe Piadine dough (or Doris' Own prepared pizza dough)
  • All-purpose flour, for dusting
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped fresh oregano leaves
  • 1 teaspoon red pepper flakes, optional
  • About 1 cup pitted kalamata olives from our deli
  • About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded
  • About 3 cups packed arugula
  • Doris' Own Balsamic vinegar

Directions

Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.

In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.

Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.

Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.

Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.

Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.

Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

Recipe source: foodnetwork.com Michael Chiarello


Saturday, September 1, 2012

More Wine-Based Technology!

At first glance, this piece of oenophilic engineering looks like a Steampunk Batcycle from the current films.  But further investigating reveals that this soap-box derby vehicle is a fully functional vehicle that tops out at a blistering speed of 3 MPH.  Now if only Ducati can take this design and tweak it a little..... ahhh to dream.

To learn a little more about this interesting construction read about Twin Barrels Burning.