Wednesday, November 28, 2012

We just passed 10,000 visits in one month!

A heartfelt thanks to all our customers of our stores and followers online for making our blog such a successful one!  We are very proud of the gradual growth of this blog that has essential been a side hobby for us and is a fine supplement to our retail stores.  However, the best part is that you do not have to shop our stores to enjoy this blog and we appreciate those who visit from afar.  Mille grazie! Keep visiting and please make comments! We want to hear from you!
The best part of this post is that we have two more days until the end.  We hope to hit 11,000!  Thank you again!

Related posts:
5000 visits in one month!

Weekly Ad 11/29/12 - 12/5/12

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Happy Shopping!

Monday, November 26, 2012

Recipe: Pasta Carbonara with Bresaola

Pasta Carbonara made with Bresaola

“Quasi Carbonara” con Bresaola

4 to 6 servings
Bresaola in place of pancetta or gunaciale makes a carbonara that's a little tangier than traditional versions. A little cornstarch helps the sauce thicken. 


  • Fine sea salt
  • 6 large eggs
  • 1 tablespoon plus 2 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1 pound trenette or linguine
  • 2 1/2 cups whole milk 
  • 2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 4 1/2 ounces)
  • 1 (4-ounce) 1/4-inch-thick piece bresaola, cut into 1/4-inch cubes (1 cup)


Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, lightly beat eggs. In a small bowl, whisk together cornstarch and 1 1/2 tablespoons cold water.
Cook pasta in the boiling water until al dente.
Meanwhile, in a medium saucepan, bring milk to a boil, then whisk in cornstarch mixture. Whisking constantly, cook milk mixture until slightly thickened, about 2 minutes; remove from heat. Whisking, pour about 1/2 cup hot milk mixture into bowl with eggs. Repeat twice, then, whisking, add egg mixture back to remaining milk mixture. Whisk in cheese and 1 teaspoon salt.
Drain pasta, then return to pot. Add egg mixture and half of the bresaola to hot pasta; toss to combine. Let stand 2 to 3 minutes (pasta will absorb some of the sauce), then toss again. Adjust seasoning, if desired, then divide among serving bowls. Spoon extra sauce and sprinkle remaining bresaola over the top. Serve immediately. 
If you like this receip, then you will love the magazine.  Pick up a copy at select Doris Italian Market locations......

Thursday, November 22, 2012

Happy Thanksgiving!

Wishing everyone a Happy Thanksgiving and hoping you all give thanks for the little things that mean alot.

Weekly Ad 11/23/12 - 11/28/12

Happy Thanksgiving Everyone!  This week's sales begin on Friday due to the holiday.  Have a safe and happy one! See you all in our stores!

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Happy Shopping!

Saturday, November 17, 2012

Win 2 Tickets to See a Great Holiday Show

So here's the rundown:
  • 5 people will win 2 tickets. 
  • The 10 winners will meet in a private room and enjoy food provided by Doris Italian Market & Bakery
  • The 10 winners will get an opportunity to meet Mr. Lippia
  • It will be a great night of Christmas tunes and Classic Sinatra hits. Steve Lippia Style!
For more information, click HERE!

Print this and place in the entry box located inside the store or simply hand to cashier and she will be sure it gets in the entry box. Good Luck!

Friday, November 9, 2012

Cannoli-Filled Cupcakes!

These cannoli filled cupcakes started out as a special request and are quickly becoming a regular item in our bakeries.  I'm surprised we haven't made these sooner.  If you enjoy cannoli cream, then you'll love these.  If you aren't in South Florida,  I don't see why your local bakery couldn't make these.  They are simple enough.  Ciao!

Thursday, November 8, 2012

Don't Forget to Order Your Turkey! (Coupon)

Reminder: This coupon cannot be used with the purchase of a gift card and/or used toward any Turkey Dinner purchases

Food Trends: Artisanal Salts

From exotic origins to trending flavors, artisanal salts are enjoying a resurgence as consumers and retailers alike see their culinary and commercial potential. 

from Specialty Food Magazine
by Nicole Potenza Denis

Ten years ago, the growing prevalence of unusual shapes and colors brought in from exotic locations around the globe reintroduced consumers to specialty salts. Today, a wide range of shoppers understand that artisanal salts have the ability not only to elevate ordinary food, but also to make extraordinary dishes taste out of this world.
“In a time of ingredient-driven cuisine, people are looking for quality ingredients that make their dishes pop. They are turning to artisan salts, rediscovering something authentic and real that has been overlooked for years,” says selmelier Mark Bitterman, author of Salted, A Manifesto on the World’s Most Essential Mineral and owner of The Meadow, a specialty shop of salts, chocolates, flowers and bitters with locations in Portland, Ore., and New York. “The resurgence of artisan salts is no longer subtle; it is becoming mind-blowing.”

Beginnings of a Trend

A trio of salts, unrelated in size, texture or color, sparked the culinary curiosity that is now evolving into a deeper appreciation of this time-honored mineral.
Like terroir, a term used to
describe wines, cheeses
 and other earth-influenced
 foods, some saltmakers
 are adopting the term
merroir, or the influence of the
 sea, originally coined to
 highlight how the chemical
and biological composition
of water can create varying
 flavors in oysters.
“Finishing salts like fleur de sel and flake salt like Maldon along with pink Himalayan were three of the first salts on people’s culinary radar,” Bitterman explains. “These salts spoke differently to different cultures and culinary mindsets. People were amazed by their textures, non-homogenization of their crystals, their colors and nutritional properties.” These three salts, he says, were a precursor to the current constellation of salts that are available to create and enhance flavors in countless culinary applications.
“Himalayan pink sea salt has helped transform the salt industry altogether, and there’s still a way to go,” says Melissa Kushi, president and CEO of Sustainable Sourcing, LLC, Makers of HimalaSalt, an ethically sourced pink Himalayan sea salt that is certified kosher, gluten-free, non-GMO and Green-e certified (made by 100 percent renewable wind and solar energy). Himalayan Pink was a bit of a novelty at first, due to its pristine nature and 250 million year history, explains Kushi. “Foodies and first adopters were open to it because of its beauty and delightful taste. But, 10 years ago, it was not widely known and raised a few eyebrows as a passing fad.”
In recent years, the artisanal salt category overall has since seen, says Victoria Taylor, founder of Victoria Gourmet, Woburn, Mass., greater appreciation of taste differences—derived from mouthfeel and trace minerals—and openness to explore variety. “It is commonplace for people today to have more than one salt in their cabinet,” she says. “Customers all over are embracing top-quality finishing salts.” In 2003, Victoria Gourmet won an NASFT Product Award (now the sofi Gold) for Outstanding Food Gift with the Culinary Salts of the World Gift Box, a recognition that put the company on the map for gourmet finishing salts.
Familiarity has made artisanal salts more accessible and, in turn, more commonplace to consumers. “We have gone from a sense of awe over the amazing variety of artisan salts’ characteristics to mainstream usage that includes not only the home cook but also chefs and manufacturers,” says Naomi Novotny, president of Saltworks, Woodinville, Wash.

Domestic Salts on the Rise

Like terroir, a term used to describe wines, cheeses and other earth-influenced foods, some saltmakers are adopting the term merroir, or influence of the sea. Originally coined to highlight how the chemical and biological composition of water in a particular region can create varying flavors in oysters, merroir plays an equally important role in salts. And the United States has its own swath of salty merroirs to be had.
According to Bitterman, France’s fleur de sel has played a large role in the rise of awareness of quality salt in America. But others say that Hawaiian alaea (red clay) salt was one of the first domestic salts to gain popularity in the U.S. “Its color and purported health benefits from the trace minerals was the initial appeal over traditional white table salt,” says Brett Cramer, owner of The Spice Lab, Ft. Lauderdale, Fla.
Over the past couple of years, Cramer has seen a growing interest in some Hawaiian salts like Guava Wood Smoked and Black Lava from Kilauea. The Spice Lab’s Hawaiian Sea Salt Tasting Collection offers 11 varieties and is a store best seller.
Awareness of other domestic salts is growing as hand-harvested products from all corners of the country build solid reputations. “[The U.S.] is where the cutting edge is,” Bitterman acknowledges. And with consumers’ current fervor for local foods, the U.S. artisanal sea salt market is poised to benefit.
Ben Jacobsen, founder of Jacobsen Salt Co. in Portland, Ore., is one saltmaker concentrating on specific waters. His salt-making career began unexpectedly on a fruitless crab-fishing trip on the coastal waters of Netarts Bay in Northern Oregon. Rather than come home empty-handed, Jacobsen collected salt water and decided to try his hand at making culinary salt.
What started as a hobby has turned into a growing, thriving business. Though Jacobsen’s first clients were a couple of local chef friends, it wasn’t until Portland’s New Seasons Market showed interest that he began to build the business. Now, his hand-harvested Netarts Bay salt is being used in restaurants both locally, such as Portland’s Irving Street Kitchen, and as far as Northern Spy Food Co. in New York. The salt has the appearance of shaved ice and a sweet, clean taste with a briny finish that lends itself to a variety of foods. “I wanted something that can stand up to food, has a crunch and is approachable so people can identify with it,” Jacobsen says.
Along the East Coast, unique salts are being harvested from the lower Florida Keys to the south shore of New York’s Long Island. In Florida, wife-and-husband team Midge Jolly and Tom Weyant of Florida Keys Sea Salt are harvesting and solar-evaporating salt that has a pure, light and briny taste. “All of our salt harvests are identified by evaporation phase, date of actual harvest, season, and in some cases number of days from collection of seawater to harvest of sea salt,” says Jolly. Providing the details of day-to-day salt farming, Jolly notes, connects the customer to the practice in a way that allows them to have a deeper understanding and connection to their food. “People want to feel that there is something about their food that they can identify with that is not commercial,” she adds.
About 1,500 miles north, the swings in temperature in Eastern Long Island and the plankton and algae found there contribute to the distinct tastes of Amagansett Sea Salt Company’s products. “Our salt is evaporating at different speeds, allowing for different flavors to develop,” says Steven Judelson, who co-owns the company with his wife, Natalie. Judelson has both summer and winter salt harvests. He describes the summer salts to have a crisp, clean, almost sweet flavor, while the winter harvest is more full, possessing a “beefier” character. “If people think of salt as a seasoning rather than an ingredient, the subtle differences could be off-putting,” he notes. “However, more customers are getting it and appreciate the flavor differences. Chefs are starting to hold out for colder-month salt for its heartiness.” Four years ago, Amagansett supplied salts to six restaurants; today, around 50, including Eleven Madison Park in New York.
Local appeal plays a role in showcasing complementary ingredients. Seattle Chocolates chose a Pacific sea salt for its San Juan Sea Salt chocolate bar. “The bar draws its flavor inspiration from the Northwest—the San Juan Islands, a popular weekend destination for locals—that is north of Seattle in the Puget Sound that connects us to the Pacific Ocean,” says CEO Jean Thompson. The “farm-to-cone” ice cream store Salt & Straw in Portland, Ore., prefers locally harvested salts to complement its frozen treats. “Whenever we put salt in ice cream, it is an immediate and unexpected hit,” says owner Kim Malek. The store offers Jacobsen Salt Co.’s salt to use in lieu of sprinkles and collaborated with local chef Naomi Pomeroy of restaurant Beast to create a cherrywood-smoked sea salt ice cream.

Better-for-You Product Applications

With the growing interest in artisanal salt is the perception that specialty salts can make for more healthful cooking. “Salt as an ingredient has moved from the back of food labels to the front,” says SaltWorks’ Novotny. High mineral content and lack of chemicals make the ingredient appealing over table salt, along with needing less of it. “By using sea salt as an ingredient,” she continues, “manufacturers can not only enhance their products’ flavor but lower the salt content as well.”
Caputo’s Market and Deli in Salt Lake City uses Himalayan sea salt for all its cured products in its new in-house salumeria. “The only way we are able to avoid nitrates or nitrate ‘natural flavoring’ replacements is a careful balance of Himalayan and other no-nitrate-added sea salts,” says Frody Volgger, Caputo’s in-house salumiere, who says Himalayan salt accounts for about 90 percent of the salt used in the product.
The use of sea salt in Sahale Snacks’ line of products is no mere afterthought. “A good-quality sea salt is sun-dried and it will still contain microscopic amounts of sea life, which provides natural iodine and naturally occurring mineral content,” says co-founder Edmond Sanctis. “The minerals impart flavor and texture that naturally balance with our carefully selected ingredients like orange blossom honey and Madagascar vanilla.”

Added Flavor: The Appeal of Infused Salts

A major factor in the increasing popularity of specialty salts is the merging of familiar flavors—such as ginger, truffles, lime—with premium salt. “Flavored salts are fun and can provide a strategic advantage,” Bitterman says. “Not everyone can afford to buy truffles, but you can keep a jar of truffle salt in your cupboard to sprinkle on eggs whenever you want.”
Flavored salts are an important part of Amagansett Sea Salt Company’s product line. “By having salts with different flavors, we were able to develop more of our business,” says Judelson, who has been working with local Long Island wineries to perfect a wine salt. “Flavored salts are very commercially viable,” he adds.
At The Filling Station, a specialty shop featuring oils, vinegars and rare salts, in New York’s Chelsea Market, infused options like Thai Ginger, Ghost Pepper, Espresso and Cinnamon Chocolate Chipotle salt sell far better than straight sea salts, shares co-owner Laura Nuter. “Customers are looking to do something different to jazz up their same old recipes. They also want flavor and to keep it healthy. Infused salts can be the answer,” she says, noting that home cooks will undoubtedly use less salt if it offers a flavor infusion. The Filling Station’s Italian Espresso Salt is a big year-round seller and is popular sprinkled on vanilla gelato.
At Medbery Marketplace, Coshocton, Ohio, store manager Bettina Boon says infusions, such as aged balsamic sea salt, and hot flavors, like jalapeƱo and bhut jolokia (ghost pepper) sea salt, have really caught on at the market’s salt bar, especially for the grilling season. “Customers gravitate toward flavored salts and always come back for them,” she says.
Didi Davis, owner of Salt Traders, Ipswich, Mass., has seen first-hand how the interest in flavored salts has dramatically expanded over the years. In 2004, she started out with a popular vanilla salt. Now, she has around a dozen blends of house-made flavored salts, using salts from Maine, including such varieties as Smoked Paprika and Fennel Thyme.
Maine Sea Salt Company provides the key ingredient in a popular flavored salt offered by Chef Salt, Elkins Park, Pa. Chef Salt’s 7 Salt is a blend of seven varieties of unrefined salt (with salts from Maine, Bali and Pakistan), two kinds of peppercorns (Tellicherry and dried green) and a speck of Asian cane sugar for caramelization. “By using unrefined land and sea salts from across the globe, this blend exposes people to the world of salt beyond the singular sensation of saltiness,” says Andrew Schloss, co-founder of Chef Salt.

Trending Flavors

Retailers have seen that citrus-based and peppery flavors are shopper favorites, but other infusions are gaining momentum.
“Anything hot—like habanero, green chile and ginger—is resurging,” says SaltWorks’ Novotny. “But smoked salts have skyrocketed across the board. Chefs and manufacturers are realizing it is a natural way to add a smoky flavor.” At The Spanish Table in Santa Fe, N.M., assistant manager Rob Fettig says he’s been selling an extensive amount of artisanal salts in the past three years but recently noticed a heightened interest in smoky flavors. Some of the store’s offerings are Matiz Mediterraneo Smoked Sea Salt and La Cococha Smoked Paprika Sea Salt Flakes.
Whether the appeal of specialty salt is inspired by a health interest or a desire for culinary exploration, consumers are truly appreciating what these products have to offer. “Salt is not just a novelty ingredient anymore,” Bitterman says. “People are now coming to realize that artisan salt is the unexpected ingredient that delivers. It is practical, makes food taste better and is a quality ingredient that makes a difference in their cooking.” |SFM|


Check our spice section in any Doris location and see our selection of these artisanal salts that are growing in popularity.

Monday, November 5, 2012

What we've been up to..... (Part 1)

Our sampling of the products
we sell has made a huge impact
in our stores

The feedback from our customers
 has been overwhelming and
our store managers truly enjoy
 the face time with them...

2012 has been a very productive year for us here at Doris Italian Market & Bakery.  We completed a very ambitious renovation/expansion project at our Coral Springs location which took nearly 7 months to complete.  Our renewed effort to our customers has caught the attention of larger chains as these billion dollar companies consider us a competitor and have accepted our coupons at their locations.  We are experiencing growth at a time when the economy isn't.  We have reinvested in ourselves to also make a valuable point.  If you wish for change, it is up to us as individuals to do our part and by doing so, we have done, on a small scale, what many have expected the government to do.                                                             

Some of the demonstrations
have included interesting people
 like this Countess from Italy
whose family makes  great
Tuscan wine from their land
that has been theirs since
the 9th Century

We created more jobs.  The Coral Springs location created an extra 10 jobs due to its expansion.  We also put many tradesmen to work during our expansion/renovation.  General Contractors, engineers, architects, plumbers, electricians, painters, carpenters, machinists, and the list goes on and on.                                                                     

The spectrum of items being
sampled has been growing and
 customers can truly expand
their horizons by trying unique
 foods and beverages

Our reinvestment in ourselves also ended up being an investment in the future of where we are.  By doing what we have done, we have told our customers that our stores are here for the long term and with renovations in the works for our Pembroke Pines location, there is no denying that we are and will remain a part of the communities where we are located. 

All smiles

Stay tuned for more updates about what we have been doing and we have planned regularly.  Next update will talk about our catering which is growing by leaps and bounds.  Ci vediamo!

Customers are truly educating themselves
with these sampling opportunities

Mr. Olive Oil has become quite the
 regular in our stores and is at celebrity
status with his high quality products

Even the owners enjoy
the opportunity to mingle
 with the great customers who
 frequent our stores

We recognize the family
 element in our stores
 and have made an effort to even
 show our appreciation to the kids

Friday, November 2, 2012

Pizza Recipe for Autumn

Fall Pizza with Sage Pesto, Caramelized Butternut Squash, and Goat Cheese
One prepared pizza crust OR 1/2 recipe herbed pizza dough (search this site for my recipe)
1 tablespoon extra virgin olive oil
3 tablespoons sage pesto (recipe follows)
3/4 cup caramelized butternut squash (recipe follows)
2 ounces of goat cheese, crumbled
4 thin slices of pancetta or prosciutto, cooked soft NOT crisp (I use the microwave for this) and cut into bite size pieces
1 leek (white part only), halved lengthwise and cut into 1/4 inch slices
fresh cracked pepper to taste
grated parmagiano reggiano to taste
freshly grated nutmeg to taste
Sage pesto:
1 cup walnuts
1 cup loosely packed sage leaves
1/4 cup loosely packed parsley
1/4 teaspoon freshly grated nutmeg
1/2 cup extra virgin olive oil
Caramelized butternut squash:
1/2 small butternut squash cut into 1/2 inch dice
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

To make the pizza:Preheat the oven to 450 degrees and place a pizza stone on the bottom rack of the oven. If using homemade dough, on a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15 inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with extra flour as needed.

Dust the surface of a pizza peel with semolina flour and place the dough you are using. Lightly brush a one inch border of extra virgin olive oil around the pizza. Spread the sage pesto around the rest of the pizza and then evenly distribute the caramelized squash, the goat cheese, the pancetta, and the leek atop the sage pesto. Bake in the oven for 10 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper, parmagiano reggiano, and additional nutmeg. Slice and serve immediately.

For the sage pesto:Combine the walnuts, sage, parsley, salt, and nutmeg in the bowl of a food processor and pulse 10 to 15 times to break up the walnuts and herbs somewhat. With the processor running, slowly pour in the olive oil. Taste and add additional salt if needed.

For the caramelized butternut squash:Preheat the oven to 400 degrees. Place the diced squash on a baking sheet lined with parchment paper. Drizzle with the olive oil and balsamic vinegar and add salt and pepper to taste. Bake for 30 minutes until the squash is tender, mixing once after 15 minutes. Let cool.