Wednesday, November 20, 2013

Pancetta-Wrapped Pork Tenderloin with Polenta


Wrapping the pork with Pancetta seals in the juices during cook time.

Yield: 4-6

Ingredients:

  • 1/2 cup dried apricots, diced
  • 1/2 cup brandy
  • 1 tbsp. yellow mustard
  • 4 tbsp. herbes de Provence, divided
  • 2 pork tenderloins
  • 1 tbsp. seasoning salt
  • 1 tbsp. chopped fresh rosemary
  • 1/2 tbsp. cinnamon
  • 1 tbsp. brown sugar
  • 3/4 pound pancetta or thin bacon
  • 1/3 cup soybean oil
  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 2 cups pomegranate seeds, pureed or 1 1/2 cups pomegranate juice
  • 1/2 cup rice wine vinegar
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp. mustard seeds
  • 1 1/2 tbsp. ground ginger
  • 3 sprigs of rosemary
  • 1/2 tbsp. red pepper flakes
  • Dash of hot sauce




Methods/Steps:

  1. Preheat oven to 325° F. In mixing bowl, combine dried apricots, brandy, mustard and 2 tbsp. herbes de Provence. Set mixture aside.
  2. Remove silver skin and excess fat from both tenderloins. In small bowl, combine seasoning salt, chopped rosemary, 2 tbsp. herbes de Provence and cinnamon; stir in brown sugar. Apply mixture liberally to both tenderloins. Wrap each tenderloin with pancetta (may be necessary to tie pancetta around pork with cotton twine). Set aside.
  3. Place large sauté pan over high heat; add oil. Sear both tenderloins in hot oil 3 to 4 min. on each side. Place tenderloins in 9 x 13 in.baking pan. Place in oven; bake 15 to 20 min. or until temperature in center of the thickest portion reaches 145° F.
  4. Meanwhile, place sauté pan with drippings over med. heat. Add apricot mixture and additional oil, if needed. Stir until caramelized; remove and keep warm.
  5. In another sauté pan over med.-low heat, combine chopped shallots and garlic. Cook until mixture starts to brown. Add pomegranate seed puree or juice and remaining ingredients. Simmer until mixture reduces by half. Remove tenderloin from oven, let rest 5 to 8 min. Slice into 1/4-in. thick pieces. Plate tenderloin, top with pomegranate sauce and apricots. Serve with polenta.

Lamb Chops Saltimbocca with Parsnips and Roasted Jus


Double lamb chops make an impressive entrée, especially when the preparation is a few steps up from broiling or grilling. TIP: Wrap the chops with prosciutto before sautéing and separately roasts the trimmings from the chops. These are roasted with garlic and shallots as the base for a flavorful jus; lightly browned parsnips complete the plate.


Ingredients:

  •          2 lamb racks, frenched (reserve trimmings)
  •         8 garlic cloves, unpeeled
  •          2 shallots, thinly sliced
  •          1/4 cup dry white wine
  •          Kosher salt, to taste
  •          8 long, thin parsnips with tops
  •          1 tbsp. freshly ground black pepper
  •          8 slices prosciutto di Parma (6 oz.)
  •          3 bay leaves
  •          4 oz. unsalted butter


Steps:

  1. In heavy-bottomed pan or Dutch oven, combine lamb trimmings and garlic; roast at 425 F until garlic is golden, about 15 min. Transfer trimmings to plate; set aside. Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 min., stirring occasionally.
  2. Remove pan from oven; transfer garlic to plate with lamb trimmings. Place pan on stovetop over med.-high heat. Stir in wine, using a wooden spoon to scrape up browned bits from bottom; simmer until wine is reduced by 2/3, about 2 min. Return roasted trimmings to pan, reserving garlic for later.
  3. Pour water over trimmings just to cover; bring liquid to a boil. Reduce heat to med.-low; simmer 45 min. Turn off heat; strain jus through fine-mesh sieve into med. bowl and set aside.
  4. Bring large pot of salted water to a boil. Fill large bowl half-full with ice; cover with water and set aside. Remove parsley tops from parsnips; remove leaves from stems. Discard stems; set leaves aside. Peel parsnips; blanch in boiling water 2 min. Transfer to ice water bath to stop cooking. Transfer parsnips to towel-lined sheet pan; set aside.
  5. Place chops on another sheet pan; season both sides with black pepper. Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so seam is on underside and meat is completely enclosed. (Do not cover the bone.) Finely chop 2 tbsp. remaining parsley; set aside.
  6. Lightly coat large skillet with nonstick cooking spray; heat over med.-high heat. Add chops, parsley-side down; cook until browned, 6 to 8 min. Turn chops over; add butter, bay leaves and reserved roasted garlic. Cook until chops are browned, 6 to 8 min; turn chops over and cook to med.-rare, about 8 min. longer. Remove chops from pan; cover and set aside.
  7. Place blanched parsnips in drippings in pan; brown on all sides, about 8 min. total. Pour in reserved lamb jus; bring to a simmer. Reduce heat to med.; simmer 1 min. Add chopped parsley. Serve parsnips and jus alongside chops.

Monday, October 21, 2013

Traditional Lasagna

Traditional Lasagna
12 Servings
Prep: 30 minutes plus simmering
Bake: 70 minutes + standing time

Ingredients
  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups (24 ounces) 4% small-curd cottage cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided


Directions
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts: 1 serving equals 493 calories,
27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Sunday, October 20, 2013

Recipe: Roman Style Artichokes


TOTAL TIME: 1 hour, 15 minutes
MAKES: 4 servings

Ingredients

  • 4 large globe artichokes with stems attached
  • 1/2 lemon
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped mint
  • 1 1/2 teaspoons finely chopped garlic
  • Salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Instructions

    Bend back and pull tough outer leaves from artichokes (keep pulling until you expose a central cone of leaves, green at tips, with a paler, whitish base at least 1 1/2 inches high). Slice off tough tops of central cone (at least 1 inch), squeezing lemon over cut parts. Using a paring knife, cut soft, prickly leaves and choke from center of artichokes (do not cut tender bottom). Cut away any tough green parts that remain of trimmed leaves. Trim stems, then, using a paring knife and keeping stem attached to base, carefully peel tough, green outer part from stems, down to white part. Rub with lemon juice.

    In a bowl, stir together parsley, mint and garlic; season with salt and pepper. Rub two-thirds of the mixture into sides of inner cavities of artichokes; rub remaining mixture over outside of artichokes. Set artichokes, topside down with stems facing up, into a heavy-bottomed pot with lid. Add oil and enough water to come one-third up artichoke leaves (not stems).

    Take a sufficient length of paper towels that, when doubled-up, completely cover top of pot. Soak towels in water, squeeze excess water out, and place over top of pot, covering pot completely. Put lid over towels, then fold exposed corners of towels back over lid. Cook over medium heat until artichokes are tender, 35 to 40 minutes. (If artichokes are tough, they may require longer cooking time; add 2 to 3 tablespoons water, if necessary for longer cooking.)

    Transfer artichokes, topside down, to a serving platter; reserve pan juices. Let cool to warm or room temperature. To serve, drizzle juices over artichokes and serve immediately.


    Adapted from Essentials of Classic Italian Cooking (Knopf) by Marcella Hazan.
    source: lacucinaitalianamagazine.com

Monday, September 30, 2013

Chickpea and Tomato Soup

Chickpea and Tomato Soup
Servings: 6     Prep Time: 35 minutes

Ingredients:
3 tbsp Doris Extra Virgin Olive Oil
3 oz. onions, chopped finely
2 oz. celery, chopped finely
2 oz. carrots, chopped finely
2 large garlic cloves, chopped finely
3 cups canned chickpeas, rinsed and drained
14 oz can plum tomatoes, undrained
3 cups Kitchen Basic vegetable stock
½ cup Cento Sundried Tomatoes  in olive oil, blotted and chopped finely
1 tsp salt and ground black pepper or to taste
3 tbsp fresh basil leaves, chopped finely
Basil pesto or grated Reggiano Parmigiano to garnish

Directions:
1.      In a large pot, heat the oil on medium-high.  Add the onions, celery, and carrots and sauté until lightly colored, about 4 to 5 minutes.  Then add in the garlic and cook for 30 seconds.
2.     Add 2 cups of the chickpeas, the plum tomatoes and half of the vegetable stock. Cover the pot, lower the heat and simmer for 15 minutes. Then put into electric blender and puree until smooth.
3.     Put the soup back in the pot and stir in the remaining vegetable stock, chickpeas, sundried tomatoes and salt and pepper to taste.  Bring soup to a simmer. 
4.     Add the basil and taste soup to adjust the seasonings.  Serve with some pesto or sprinkle Reggiano Parmigiano if desired.


Buon Appetito!

Thursday, August 15, 2013

Recipe Contest Winner

Congratulations to our recipe contest winner, Frank Arieno! Check out his recipe for Casa Mia Lamb Chops on our Pinterest page!

Ingredients
-1/2 C Doris Extra Virgin Olive Oil
-6 Lamb Chops
-3 Whole Tomatoes (peeled and sliced)
-8 oz Green Olives
-Parsley
-1 Onion (chopped)
-1 Green Pepper
-1 Yellow Pepper
                *De-stem and seed peppers and then cut into small pieces.
-Salt and Pepper to taste

Preparation
Heat Doris Extra Virgin Olive Oil in a sauce pan. Add in chopped onion, parsley, peppers, tomatoes, olives, salt and pepper and cook for 15 minutes. In another pan, sauté the lamb chops with Doris Extra Virgin Olive Oil until cooked to your liking. Pass the lamb chops to the skillet with the vegetables. Adjust salt and pepper, cook for 5 minutes. Enjoy.

Back to School Lunches

The new school year is almost here! Send your little one off to school with a healthy lunch with Doris Market products!

Turkey Sandwich:
  • 2 pieces of whole grain bread
  • 2 slices of deli turkey
  • 1 tbsp mustard
  • 1 piece of leaf lettuce
  • 1 sliced tomato
  • 1 slice of provolone cheese


Ants on a Log
  • 3 slices of celery
  • 2 tbsp peanut butter
  • raisins

Weekly Ad 8/15/13 - 8/21/13


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Happy Shopping!

Wednesday, July 31, 2013

Weekly Ad 8/1/13 - 8/7/13


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Recipe: Fruit & Custard Tart

Crostata di Frutta
Fruit and Custard Tart
This is a tart to rival a patisserie bought one. Delicious with soft fruit such as raspberries.

Saturday, July 27, 2013

Free Pop-Up Timers When You Buy A Roast


The other day, I was in a store and noticed pop-up timers for sale.  Two for $2.  It made me feel good knowing our markets provide them for no-charge when you purchase a roast of any kind.  Whether you are buying a pork roast, beef roast, lamb roast, or any other kind of roast.  A pop-up timer is provided to ensure a great culinary experience.  Here are the cooking activation times for each timer:

  • Yellow (Boneless Beef Roast) 138F/59C
  •  Green (Pork Roast) 160F/71C
  • Blue (Lamb) 165F/74C
  • Red (Turkey) 180F/82C
We want your shopping experience to begin in our stores and end on your table.  That is why we have taken many measures to stay connected with you.  Whether it be via social media, in our stores, or at home, we appreciate you allowing us to be a part it.  Grazie Mille!



Monday, July 15, 2013

Get your kids away from the TV

Having some of your kids' favorite characters jump out of the TV and on to the table is a good option for fun family time and healthy eating....... Don't you think?

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