Thursday, February 27, 2014
Thursday, February 20, 2014
Our Wine of the Week is: Guado Al Tasso “Il Bruciato” Tuscan Red Wine (2011) on sale for $25.99/750ml.
Description: A blend of Cabernet, Merlot, and Syrah, with flavors of blackberry, dark plum, and creamy chocolate.
This pairs well with our Cheese of the Week: BelGioioso Domestic Sharp Provolone Cheese $6.99 / lb.
Enjoy a glass of Il Bruciato with a few pieces of BelGioioso Sharp Provolone Cheese tonight!
This wine also pairs well with:
- Parmigiano Reggiano
- Imported Gorgonzola
- Doris Fresh Ricotta
**These items are on sale thru 2/26/14.
Thursday, February 13, 2014
Thursday, February 6, 2014
Potatoes are gaining favor as a pizza topping either on their own or partnered with complementary ingredients. This recipe pairs the spuds with prosciutto, garlic and fresh thyme. The raw potatoes are sliced ultra-thin so they can be scattered on the dough and cook as the pizza bakes.
Yield: 4-6 servings (one 12-inch pizza)
- 1 1/2 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 tsp. active dry yeast
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 cup very warm water (120° to 130° F)
- 1 tsp. olive oil
- 4 tsp. olive oil
- 1 large garlic clove, thinly sliced
- 1 lb. unpeeled red potatoes
- 1 oz. thinly sliced prosciutto, torn into strips
- 1 cup heavy cream
- 1 tsp. chopped fresh thyme leaves
- Freshly ground black pepper and sea salt
- Prepare crust: In bowl of electric mixer (fitted with the dough hook, if available), combine flours, yeast, salt and sugar. Gradually mix in water and oil. Knead on med. speed until dough is smooth and elastic, about 10 min. (If dough hook is not available, knead dough on lightly floured surface until smooth and elastic, about 4 to 6 min.)
- Form dough into a ball; place in lightly oiled bowl, turning to coat top. Cover with towel or plastic wrap; let rise in warm, draft-free place until doubled in volume, about 1 hr.
- Lightly dust 12-in. pizza pan with semolina flour. Punch down dough. On lightly floured surface, roll dough out to 13- to 14-in. circle; fit onto prepared pan. Let rise in warm, draft-free place for 20 min.
- Preheat oven to 425° F. Brush top of dough with 2 tsp. oil. Arrange sliced garlic evenly over top. Using a mandoline, food processor or sharp knife, cut potatoes into very thin slices, about 1/8-in. thick. Scatter potato and prosciutto over dough. Drizzle with cream and remaining 2 tsp. oil; sprinkle with thyme. Season generously with pepper and lightly with salt, as desired.
- Bake in center of oven for 30 to 35 min. or until crust edge is golden and cream is bubbly. Let stand 5 min. To serve, cut into wedges.
Photo and recipe courtesy of United States Potato Board
Monday, February 3, 2014
Mixed greens, avocado and segments of fresh grapefruit and orange offer a refreshing combination in this winter salad. Finished with a fresh citrus vinaigrette, the fruits of the season shine on the plate.
- 1⁄4 cup fresh grapefruit or blood orange juice
- 1 tbsp. fresh lime juice
- 1⁄4 tsp. finely grated ginger
- Salt and pepper, to taste
- 2 tbsp. light olive oil
- 3 oz. mixed salad greens
- 1 pink or red grapefruit, peeled and sectioned
- 1-2 oranges, peeled and sectioned
- 1 avocado, peeled and sliced
- 1⁄4 cup pine nuts, toasted
- 4 roasted lemon or lime slices, for garnish
- Whisk together juices, ginger, and salt and pepper. Whisk in oil. Toss half of vinaigrette with greens; reserve remainder.
- Divide greens among four salad plates. Arrange grapefruit, orange, and avocado on top of greens.
- Drizzle remaining vinaigrette over salads. Sprinkle with pine nuts and garnish with lemon slices.
Main Ingredient: Vegetables, Nuts, Fruits
Day Part: Dinner, Lunch
Menu Part: Salad
Cuisine Type: American Recipes