The economy is tanking, grocery bills are climbing and food safety scares are on the rise. For the 43 million Americans planning a vegetable garden this spring, growing your own is a matter of dollars and sense.
Food gardening will jump 19 percent this year over last year, according to a new survey by the National Gardening Association (NGA). Homeowners with shrinking household budgets are looking for help in their own backyards. Can planting a veggie patch really save you money? Government agencies and gardening organizations say yes.
Every $100 spent on vegetable gardening yields $1,000 to $1,700 worth of produce, the U.S. Department of Agriculture estimates. That’s a serious hedge against skyrocketing food prices, expected to jump another 5 percent this year.
You’ll get a half-pound of edibles from every square foot of ground devoted to backyard crops, NGA experts say. Even a modest garden (15-by-15-feet) can produce more than 100 pounds of garden-fresh tomatoes, salad greens, vegetables and herbs. Better flavor and bragging rights come with the harvest.
Planting a vegetable plot and keeping it productive isn’t that hard if you start small, keep the basics in mind and plant reliable varieties. Take it step-by-step:
Lead with Location – A sunny, well-drained spot close to a water spigot is ideal. Leafy greens tolerate some shade, but other crops want eight hours of sun daily.
Suitable soil – Adding organic material is the key to an easy-care garden. It loosens stiff soil, helps retain moisture and nourishes important soil organisms. Good “ingredients” include manure, humus and chopped-up leaves. Spread a 4-inch layer of amendments on your plot and till into the top 9 to 12 inches.
Fertilize Faithfully– All edible plants remove some nutrients from the soil, and can quickly exhaust the soil without the help of a fertilizer. Always follow the rates given on the label when deciding how much to use.
Water wisely – One inch of water weekly is adequate for most vegetables. Soaker hoses or drip systems deliver water efficiently and keep foliage dry, fending off leaf diseases.
Patrol for pests – Monitor insect damage but try to keep your crops pesticide-free. Let natural predators fight your battles, hand-pick pests or dislodge them with a jet of water. If you must spray, do it late in the day when beneficial insects are less active.
Pick the right plants – Flower gardeners gravitate to the newest, showiest varieties, but smart food gardeners appreciate the tried-and-true. Bonnie Plants, available coast to coast, are time-tested varieties selected to suit regional conditions. For best results you’ll need to choose veggie and herb varieties suitable to your geographical location. Because Bonnie’s varieties are distributed regionally, you will automatically have suitable varieties available to you at retail in your area.
Look for Bonnie Plants in eco-friendly biodegradable pots that not only save tons of plastic pots from ending up in landfills, they also reduce transplant shock. Just tear off the bottom, set the pot in the ground and water.
If you’re ready to try your hand at creating your own backyard grocery garden, here are 10 easy crops to plant:
Basil – Perfect with tomatoes. Choose sweet basil or the compact ”Spicy Globe.”
Beans -- Bush beans like “Bush Blue Lake’”are easier to pick, but tall “pole” beans have higher yields.
Bell peppers -- Harvest green or red, when vitamin levels are higher. Try “Bonnie Bell” or the new, hot bell pepper “Mexibell.”
Chard – This leafy green tolerates cool temperatures well. Varieties like “Bright Lights” have brilliantly colored stems.
Cucumber -- Plant after the weather warms. Choose the mild Japanese cucumber or the old favorite “Burpless Bush Hybrid.”
Eggplant -- A much-loved favorite, eggplant thrives in hot weather. Try “Black Beauty” or the white-skinned “Cloud Nine.”
Lettuce -- Go for easy “leaf” lettuces like “Buttercrunch” “Red Sails,” or Romaine .
Parsley – Pick curly types or flat Italian parsley. This herb is rich in vitamins and a breath-sweetener, too.
Summer squash – Squash are very productive plants and easy to grow. Try zucchini “Black Beauty” or yellow crook-necked squash.
Tomatoes – These crimson favorites are the most popular backyard vegetable. Choose disease-resistant “Better Boy,” “Bonnie Original” or the extra-easy cherry tomato “Sweet 100.”
For gardening tips and more herb and vegetable varieties, visit www.bonnieplants.com.
Tuesday, March 17, 2009
Monday, March 16, 2009
Magnolia Downtown Los Angeles
Ron Marino and Laurie Mulstay open Magnolia in Downtown Los Angeles located at 825 W. 9th St. Magnolia Downtown is the fourth business for the LA-based entrepreneurial pair, who also own Magnolia and The BAR in Hollywood and CHLOE in Santa Monica.
With their great vibe, classic American menu, unpretentious style and staff, and mid-range prices, Magnolia presents a refreshing concept to the Downtown area. Magnolia will cater to the growing number of Downtown residents as well as the many business professionals in the financial and fashion districts, and will serve as an ideal lunch spot, a great place to grab drinks after work, or dinner following a Lakers game. Magnolia Downtown is conveniently located near the Staples and Convention Centers, Disney Concert Hall and LA Opera.
Executive Chef Richard Crespin, formerly of Gordon Ramsay and Jean Georges, will continue to oversee the menu for both Magnolia locations.
The owners, in collaboration with Meyer Davis Studios in NYC, designed the Magnolia Downtown décor. The space features similar components to its Hollywood location including the subway tile, comfy leather banquettes, white marble bar, a lounge area for drinks and appetizers and outside patios.
"The décor, menu, and attentive staff are simply the foundation for what we are confident will be the perfect compliment to the growing community that is Downtown Los Angeles. We are very excited to be a part this community," says Marino.
Magnolia Downtown opens Monday, March 16th, and will operate 7 days a week serving the classic Magnolia menu, with a full bar and specialty cocktails. The full menu is available "To Go" and delivery within a few blocks will begin shortly thereafter.
With their great vibe, classic American menu, unpretentious style and staff, and mid-range prices, Magnolia presents a refreshing concept to the Downtown area. Magnolia will cater to the growing number of Downtown residents as well as the many business professionals in the financial and fashion districts, and will serve as an ideal lunch spot, a great place to grab drinks after work, or dinner following a Lakers game. Magnolia Downtown is conveniently located near the Staples and Convention Centers, Disney Concert Hall and LA Opera.
Executive Chef Richard Crespin, formerly of Gordon Ramsay and Jean Georges, will continue to oversee the menu for both Magnolia locations.
The owners, in collaboration with Meyer Davis Studios in NYC, designed the Magnolia Downtown décor. The space features similar components to its Hollywood location including the subway tile, comfy leather banquettes, white marble bar, a lounge area for drinks and appetizers and outside patios.
"The décor, menu, and attentive staff are simply the foundation for what we are confident will be the perfect compliment to the growing community that is Downtown Los Angeles. We are very excited to be a part this community," says Marino.
Magnolia Downtown opens Monday, March 16th, and will operate 7 days a week serving the classic Magnolia menu, with a full bar and specialty cocktails. The full menu is available "To Go" and delivery within a few blocks will begin shortly thereafter.
Dining Out Sober. Tips for Alcohol Awareness Month (April)
It is estimated that there are 18 million Americans who have an alcohol-use disorder. Dining out is often a difficulty in many's quests to battle this illnes...
Sarah Allen Benton, a Licensed Mental Health Counselor and recovering alcoholic, is the author of the new book UNDERSTANDING THE HIGH-FUNCTIONING ALOCOHLIC: Professional Views and Personal Insights (Praeger Publishers, March 23, 2009).
Benton offers some tips to those trying to beat alcoholism when out to dinner......
-- Restaurants assume that all patrons are going to drink and place the wine menu on top of the regular menu, forcing even sober customers to be often confused and open it. Servers make most of their money from expensive bills that have alcohol charged on them. They often try to push drinks on all customers which can be challengeing and very tempting for those in early sobriety. Especially if they're out with others who drink. Iimmediately send that menu away and make sure the server knows you will have no alcohol.
-- Many foods have alcohol in the ingredients, such as chicken Marsala (Marsala wine) and desserts with rum sauces. Some sober alcoholics do not eat ANYTHING that has alcohol in it, even if the alcohol is cooked. Others will have cooked wine sauces. However, rum cakes have pure run poured on them and I have personally been triggered by innocently having a piece of it and then realized it afterwards.
-- Drinking non-alcoholic beers can be tricky for some. Sober alcoholics may feel pressure to have something in their hand or appear like they are drinking with those who are drinking around them. Many sober alcoholics do NOT drink beverages that mimic alcohol for it can become a slippery slope of "pretending" that you can drink.
Sarah Allen Benton, a Licensed Mental Health Counselor and recovering alcoholic, is the author of the new book UNDERSTANDING THE HIGH-FUNCTIONING ALOCOHLIC: Professional Views and Personal Insights (Praeger Publishers, March 23, 2009).
Benton offers some tips to those trying to beat alcoholism when out to dinner......
-- Restaurants assume that all patrons are going to drink and place the wine menu on top of the regular menu, forcing even sober customers to be often confused and open it. Servers make most of their money from expensive bills that have alcohol charged on them. They often try to push drinks on all customers which can be challengeing and very tempting for those in early sobriety. Especially if they're out with others who drink. Iimmediately send that menu away and make sure the server knows you will have no alcohol.
-- Many foods have alcohol in the ingredients, such as chicken Marsala (Marsala wine) and desserts with rum sauces. Some sober alcoholics do not eat ANYTHING that has alcohol in it, even if the alcohol is cooked. Others will have cooked wine sauces. However, rum cakes have pure run poured on them and I have personally been triggered by innocently having a piece of it and then realized it afterwards.
-- Drinking non-alcoholic beers can be tricky for some. Sober alcoholics may feel pressure to have something in their hand or appear like they are drinking with those who are drinking around them. Many sober alcoholics do NOT drink beverages that mimic alcohol for it can become a slippery slope of "pretending" that you can drink.
Friday, March 13, 2009
Celebrate Spring with Chocolate
With the arrival of spring bringing Easter, Mothers’ Day, and a bounty of fresh fruits and vegetables, the season is ripe for creating and sharing sweet moments with family and friends. And what would a celebration be without chocolate? Chocolate for Breakfast by Barbara Passino (The Gerald & Marc Hoberman Collection; February 2009; hardcover/$40.00; ISBN: 978-1-919939-55-1) allows us to indulge our chocolate fantasies with rich, creative recipes and menus, perfect for an Easter brunch, Mother’s Day breakfast, or just because.
“Chocolate has always been my passion, ever since I was a baby and my mother gave me a chocolate brownie as a bribe,” says Passino. “When I would visit my Aunt Johnny , she and I would share a secret ritual, tiptoeing down to the kitchen in the morning for a secret breakfast of brownies from the night before. That’s where I got the idea of having chocolate for breakfast.”
It was these loving memories that prompted Barbara to create the signature menus and recipes that she serves daily at her famous Oak Knoll Inn in California’s Napa Valley. Chocolate for Breakfast is a collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in more than 100 easy-to-follow recipes that allow home cooks everywhere to start new breakfast rituals with their families. Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for family gatherings or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Moroccan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion.
Recipes that use wonderful and fresh spring ingredients include:
· Lacey Singapore Omelet made with spring vegetables
· Triple Threat Chocolate Muffins baked in flower pots
· Spring Frittata
· Herbed Scrambled Eggs over Roasted Portabello Mushrooms
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Truffle Fritters with Cherry Sauce
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Chocolate Strawberry Dumpling
Barbara says to enjoy the season's fresh strawberries for Easter, followed by an Easter basket for grown-ups, both recipes from her book:
· Chocolate Strawberry Shortcake, followed by
· Eggs in a nest
For Mother's Day she suggests recipes that are so easy that the children can help with the cooking and so tasty that they will gladly eat:
· Baked Eggs with
· Triple Chocolate Muffins baked in a flowerpot
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes.
Start creating your own family traditions this spring with Chocolate for Breakfast!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
“Chocolate has always been my passion, ever since I was a baby and my mother gave me a chocolate brownie as a bribe,” says Passino. “When I would visit my Aunt Johnny , she and I would share a secret ritual, tiptoeing down to the kitchen in the morning for a secret breakfast of brownies from the night before. That’s where I got the idea of having chocolate for breakfast.”
It was these loving memories that prompted Barbara to create the signature menus and recipes that she serves daily at her famous Oak Knoll Inn in California’s Napa Valley. Chocolate for Breakfast is a collection of Barbara’s passion-filled creations, techniques, philosophies and anecdotes, all presented in more than 100 easy-to-follow recipes that allow home cooks everywhere to start new breakfast rituals with their families. Menus with a chocolate twist showcase culinary influences from around the world, creating unique meals for family gatherings or to make any day special.
Barbara has organized recipes into chapters such as North of Southwest, Asian Persuasion, The French Connection, Moroccan Excursion, Valentine’s Day Decadence, Recipe for a Perfect Night’s Sleep, and All-American, making it simple to find a recipe or menu to fit any mood or occasion.
Recipes that use wonderful and fresh spring ingredients include:
· Lacey Singapore Omelet made with spring vegetables
· Triple Threat Chocolate Muffins baked in flower pots
· Spring Frittata
· Herbed Scrambled Eggs over Roasted Portabello Mushrooms
· Chocolate-filled Gazelle Horns served with Tajine of Eggs Baked with Summer Vegetables
· Chocolate Truffle Fritters with Cherry Sauce
· Chocolate Omelet with Blueberries in a Pinot Noir Sauce
· Chocolate Strawberry Dumpling
Barbara says to enjoy the season's fresh strawberries for Easter, followed by an Easter basket for grown-ups, both recipes from her book:
· Chocolate Strawberry Shortcake, followed by
· Eggs in a nest
For Mother's Day she suggests recipes that are so easy that the children can help with the cooking and so tasty that they will gladly eat:
· Baked Eggs with
· Triple Chocolate Muffins baked in a flowerpot
Barbara has also provided a list of Resources so even those who live in produce-deprived areas can find all of the items needed to create her recipes.
Start creating your own family traditions this spring with Chocolate for Breakfast!
ABOUT THE AUTHOR
Barbara Passino is the proprietor/chef of Oak Knoll Inn, a luxurious, intimate inn nestled amidst rows of grapevines in Napa Valley, California’s Wine Country. Her decadent breakfasts have become California legend and attract visitors from all over the world. In the midst of her 15 years in the world of finance, Barbara took time to study with master chef Marcella Hazan in Venice. Eager to learn about other cultures through the role of food in daily life, Barbara combined travel with the study of cooking and was inspired to turn her passion into a full-time dream-come-true: Barbara and her husband John bought the Oak Knoll Inn in 1992. All of this culminates in the greatest breakfasts imaginable.
ABOUT OAK KNOLL INN
Surrounded by 600 acres of vineyards, slowly drifting hot-air balloons and magnificent sunrises, Oak Knoll Inn is the perfect setting for a slow-paced, life-changing feast that Barbara likes to call breakfast. Guests from around the world return year-after-year to dine on Barbara’s latest culinary creations. Critics have delighted in the Oak Knoll experience, frequently describing it as Napa’s most romantic and luxurious bed and breakfast. Mornings at Oak Knoll start with breakfast that can be enjoyed in front of a crackling fire or out on the sunny deck. Every evening, Oak Knoll hosts a wine and cheese party, often with a visiting winemaker. A refreshing splash in the swimming pool in the morning and a soothing dip in the Jacuzzi at night are the perfect way to start and end the day. And, the secluded setting of Oak Knoll Inn belies the wonderful fact that some of Napa's best known wineries and renowned restaurants are just minutes away.
More information on Barbara Passino and Oak Knoll Inn is available at www.OakKnollInn.com
Thursday, March 12, 2009
OU Introduces New Passover Recipes for 2009
On Passover, most people can expect to munch on matzah in endless variations: matzah sandwiches, matzah pizza, and matzah lasagna. However, for those who want a little variety, inventive, creative recipes that don’t focus on matzah can be found on the Passover website of the Orthodox Union, www.oupassover.org.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the United States and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
The following are some of the new, featured recipes that can be found on www.oupassover.org:
PEAR COMPOTE (pareve)
Zest of 1 lemon, slivered
Zest of 1 orange, slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups sugar
4 cups water
4 Bosc or Bartlett pears; peeled, cored and quartered
1 cup golden seedless raisins
1 cup pitted prunes
1 cup peeled, pitted and halved fresh apricots or 2/3 cup dried
In large heavy saucepan combine the lemon and orange zests, cinnamon, cloves, sugar and water and bring to a boil. Reduce the heat simmer and add pears, raisins, prunes and apricots. Cooked, covered until the pears are just cooked but still firm, 20 to 25 minutes. Remove the cinnamon sticks and cloves. Serve warm or chill and serve cold.
_____________________________
MUSHROOM CRUST QUICHE (dairy)
5 tablespoons butter
1/2 pound mushrooms, coarsely chopped
1/2 cup finely crushed matzo
3/4 cup chopped green onions
2 cups shredded Cheddar
1 cup cottage cheese
3 eggs
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Preheat oven to 350. Melt 3 tablespoons butter in skillet over medium heat. Sauté mushrooms until tender. Remove from heat. Stir in the matzo. When the mixture is cool press it into bottom and sides of greased 9" pie plate.
Melt remaining 2 tablespoons butter in skillet. Add and sauté green onions quickly. Spread the green onions over crust and then sprinkle the cheese on top of the onions. In blender or food processor, combine the cottage cheese, eggs, and cayenne pepper. Blend well. Pour the egg mixture into the mushroom crust. Sprinkle the top with paprika. Bake 35 to 45 minutes or until done. Let stand about 10 minutes before serving. Serves 6.
__________________________
PESACH PORTABELLO PIZZA (dairy)
5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, diced
2 tablespoons butter or margarine, melted
salt
Mozzarella cheese
Parmesan cheese
Preheat oven to 350. Thaw spinach and press out liquid. In a bowl combine the spinach, cheese, basil, and pepper. Clean the mushrooms and remove the stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush them with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with the diced tomatoes and salt. Sprinkle the top with mozzarella and/or Parmesan cheese to taste. Bake for 12 minutes or till heated through or place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve. Makes 12.
__________________________
HONEY AND PECAN CRUSTED CHICKEN (meat)
1 16-oz jar Pesach duck sauce
1 cup dried apricots, chopped
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 teaspoon garlic powder
1 1/2 cups matzo meal
3/4 cups chopped pecans
6 boneless, skinless chicken breasts, pounded flat to an even thickness
Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour. Preheat oven to 400. Lightly spray a cooking sheet with nonstick cooking spray. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine. In a shallow dish, combine the matzo meal with pecans. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture. Place in a single layer in the prepared pan; spray the tops with cooking spray. Bake for 20 minutes. Serve the chicken with the apricot sauce. Serves 6.
______________________________________
CROCK POT CHICKEN ITALIANO (meat)
4 boneless, skinless chicken breasts
1 package of white button mushrooms
1/3 to 1/2 cup Pesach Italian dressing
1 can diced Italian style tomatoes (do not drain)
Red Pepper Flake (use a little or a lot depending on ho spicy you like things)
Arrange chicken breasts in single layer on bottom of crock pot. Chop mushrooms into quarters and place over chicken. Pour Italian dressing and tomatoes (including juice) over chicken and mushrooms. Crush red pepper flake in hands and then sprinkle over. Put lid on crock pot and turn to low. Cook 6 to 8 hours depending on thickness of chicken breast. Serves 4.
__________________________________
SAVORY CARROT AND APPLE CASSEROLE (dairy or pareve)
1 lb carrots, peeled, cut into sticks
2 large white onions, sliced into wedges
5 tablespoons butter or margarine
3 large apples, cored, thinly sliced into rings
1 teaspoon thyme (optional)
1/4 cup lemon juice
1 cup matzo meal
Preheat oven to 350. Grease a 2 quart casserole dish. Steam carrots in boiling salted water until tender-crisp. Set aside. In a skillet saute the onions in the butter until golden. In the prepared dish, layer the carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt the remaining butter and then mix in matzo meal. Sprinkle the matzo meal mixture over vegetable mixture. Bake degrees for 15 minutes or until vegetables are heated through and the topping golden brown. Serves 4. This recipe can be doubled or tripled.
__________________________________
BERRIES BRULEE (dairy)
4 cups frozen mixed berries, fresh berries or frozen peaches
cinnamon
1/3 cup sour cream
1 teaspoon vanilla
1/4 cup brown sugar
4 to 6 oven proof small bowls or ramekins
Place a cup of frozen berries in each dish and sprinkle generously with cinnamon. Allow to thaw overnight, or leave out for an hour or so. Turn on broiler. Mix the sour cream and vanilla. Adjust vanilla to taste. Put a dollop of the sour cream mixture on each of the ramekins of berries. Sprinkle brown sugar generously on top of each ramekin. Place on a shallow baking dish or broiler pan on second shelf under the broiler and watch carefully until the brown sugar melts and starts to brown. Take the pan out and let cool enough to place at the table. Serve warm. Serves 4 to 6.
___________________________
PESACH CARROT CAKE (pareve)
1 1/4 cups oil
2 cups sugar
1 3/4 cups matzo cake meal
1/4 cup potato starch
2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups grated carrots (about 1 lb.)
1 cup chopped walnuts
1 cup white or golden raisins
5 eggs separated
Preheat oven to 350. Oil a 10" bunt tube pan. Into a very large mixing bowl, mix oil and sugar; mix well with a wooden spoon. Add cake meal, potato starch, cinnamon, nutmeg, carrots, walnuts, raisins and egg yolks. Stir to mix well. In the bowl of an electric mixer beat the egg whites until stiff and then fold them into the batter. Gently mix until all white traces disappear. Pour the batter into the bunt tube pan. Bake 60 to 70 minutes or until a toothpick placed into the cake comes out clean. Cool upright in pan on wire rack. Remove from pan and frost if desired.
Dairy frosting: Cream 1 8-oz. pkg. cream cheese with 1 stick sweet butter, until fluffy. Add 3 tablespoons honey and beat well. If frosting is too soft to spread, chill about a half-hour.
Pareve topping. Brush the top of the cake with warm honey and sprinkle with chopped walnuts.
Throughout the year, the OU’s website and the OU’s weekly e-zine, Shabbat Shalom, offers readers recipes, food columns, and kitchen advice. As Passover approaches, these features take on a Passover slant so that those celebrating the holiday can utilize the site’s helpful hints, laws, and recipes adapted for Passover.
Eileen Goltz, author of the cookbook Perfectly Pareve, presents original recipes comprising a treasure trove of selections, including chicken, muffins, kugel, desserts, and salads. Recipes are meat, dairy or pareve (neither meat nor dairy).
Ms. Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the United States and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Web site. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine.
The following are some of the new, featured recipes that can be found on www.oupassover.org:
PEAR COMPOTE (pareve)
Zest of 1 lemon, slivered
Zest of 1 orange, slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups sugar
4 cups water
4 Bosc or Bartlett pears; peeled, cored and quartered
1 cup golden seedless raisins
1 cup pitted prunes
1 cup peeled, pitted and halved fresh apricots or 2/3 cup dried
In large heavy saucepan combine the lemon and orange zests, cinnamon, cloves, sugar and water and bring to a boil. Reduce the heat simmer and add pears, raisins, prunes and apricots. Cooked, covered until the pears are just cooked but still firm, 20 to 25 minutes. Remove the cinnamon sticks and cloves. Serve warm or chill and serve cold.
_____________________________
MUSHROOM CRUST QUICHE (dairy)
5 tablespoons butter
1/2 pound mushrooms, coarsely chopped
1/2 cup finely crushed matzo
3/4 cup chopped green onions
2 cups shredded Cheddar
1 cup cottage cheese
3 eggs
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Preheat oven to 350. Melt 3 tablespoons butter in skillet over medium heat. Sauté mushrooms until tender. Remove from heat. Stir in the matzo. When the mixture is cool press it into bottom and sides of greased 9" pie plate.
Melt remaining 2 tablespoons butter in skillet. Add and sauté green onions quickly. Spread the green onions over crust and then sprinkle the cheese on top of the onions. In blender or food processor, combine the cottage cheese, eggs, and cayenne pepper. Blend well. Pour the egg mixture into the mushroom crust. Sprinkle the top with paprika. Bake 35 to 45 minutes or until done. Let stand about 10 minutes before serving. Serves 6.
__________________________
PESACH PORTABELLO PIZZA (dairy)
5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, diced
2 tablespoons butter or margarine, melted
salt
Mozzarella cheese
Parmesan cheese
Preheat oven to 350. Thaw spinach and press out liquid. In a bowl combine the spinach, cheese, basil, and pepper. Clean the mushrooms and remove the stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush them with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with the diced tomatoes and salt. Sprinkle the top with mozzarella and/or Parmesan cheese to taste. Bake for 12 minutes or till heated through or place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve. Makes 12.
__________________________
HONEY AND PECAN CRUSTED CHICKEN (meat)
1 16-oz jar Pesach duck sauce
1 cup dried apricots, chopped
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 teaspoon garlic powder
1 1/2 cups matzo meal
3/4 cups chopped pecans
6 boneless, skinless chicken breasts, pounded flat to an even thickness
Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour. Preheat oven to 400. Lightly spray a cooking sheet with nonstick cooking spray. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine. In a shallow dish, combine the matzo meal with pecans. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture. Place in a single layer in the prepared pan; spray the tops with cooking spray. Bake for 20 minutes. Serve the chicken with the apricot sauce. Serves 6.
______________________________________
CROCK POT CHICKEN ITALIANO (meat)
4 boneless, skinless chicken breasts
1 package of white button mushrooms
1/3 to 1/2 cup Pesach Italian dressing
1 can diced Italian style tomatoes (do not drain)
Red Pepper Flake (use a little or a lot depending on ho spicy you like things)
Arrange chicken breasts in single layer on bottom of crock pot. Chop mushrooms into quarters and place over chicken. Pour Italian dressing and tomatoes (including juice) over chicken and mushrooms. Crush red pepper flake in hands and then sprinkle over. Put lid on crock pot and turn to low. Cook 6 to 8 hours depending on thickness of chicken breast. Serves 4.
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SAVORY CARROT AND APPLE CASSEROLE (dairy or pareve)
1 lb carrots, peeled, cut into sticks
2 large white onions, sliced into wedges
5 tablespoons butter or margarine
3 large apples, cored, thinly sliced into rings
1 teaspoon thyme (optional)
1/4 cup lemon juice
1 cup matzo meal
Preheat oven to 350. Grease a 2 quart casserole dish. Steam carrots in boiling salted water until tender-crisp. Set aside. In a skillet saute the onions in the butter until golden. In the prepared dish, layer the carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt the remaining butter and then mix in matzo meal. Sprinkle the matzo meal mixture over vegetable mixture. Bake degrees for 15 minutes or until vegetables are heated through and the topping golden brown. Serves 4. This recipe can be doubled or tripled.
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BERRIES BRULEE (dairy)
4 cups frozen mixed berries, fresh berries or frozen peaches
cinnamon
1/3 cup sour cream
1 teaspoon vanilla
1/4 cup brown sugar
4 to 6 oven proof small bowls or ramekins
Place a cup of frozen berries in each dish and sprinkle generously with cinnamon. Allow to thaw overnight, or leave out for an hour or so. Turn on broiler. Mix the sour cream and vanilla. Adjust vanilla to taste. Put a dollop of the sour cream mixture on each of the ramekins of berries. Sprinkle brown sugar generously on top of each ramekin. Place on a shallow baking dish or broiler pan on second shelf under the broiler and watch carefully until the brown sugar melts and starts to brown. Take the pan out and let cool enough to place at the table. Serve warm. Serves 4 to 6.
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PESACH CARROT CAKE (pareve)
1 1/4 cups oil
2 cups sugar
1 3/4 cups matzo cake meal
1/4 cup potato starch
2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups grated carrots (about 1 lb.)
1 cup chopped walnuts
1 cup white or golden raisins
5 eggs separated
Preheat oven to 350. Oil a 10" bunt tube pan. Into a very large mixing bowl, mix oil and sugar; mix well with a wooden spoon. Add cake meal, potato starch, cinnamon, nutmeg, carrots, walnuts, raisins and egg yolks. Stir to mix well. In the bowl of an electric mixer beat the egg whites until stiff and then fold them into the batter. Gently mix until all white traces disappear. Pour the batter into the bunt tube pan. Bake 60 to 70 minutes or until a toothpick placed into the cake comes out clean. Cool upright in pan on wire rack. Remove from pan and frost if desired.
Dairy frosting: Cream 1 8-oz. pkg. cream cheese with 1 stick sweet butter, until fluffy. Add 3 tablespoons honey and beat well. If frosting is too soft to spread, chill about a half-hour.
Pareve topping. Brush the top of the cake with warm honey and sprinkle with chopped walnuts.
Shaman Chocolates Launches New Organic Bars Featuring SuperFoods
Shaman Chocolates has expanded its socially responsible collection of gourmet, organic chocolate bars to include two unique new flavors. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions.
Shaman Chocolates blended the purest certified organic and Fair Trade chocolate with some of the healthiest organic superfoods to create the new Organic Dark Chocolate with Acai, Lemon & Orange and Organic Dark Chocolate with Green Tea & Ginger chocolate bars. In addition to its rich fruit flavor, Acai berries provide more antioxidants than blueberries or pomegranates, and feature an abundance of omega fats, protein and fiber. Green Tea has been revered by cultures for over 4,000 years as a traditional medicine. Now, modern science is demonstrating that it contains high antioxidant levels and powerful flavonoids, and offers therapeutic, anti-inflammatory, cholesterol lowering, fat burning and other health benefits.
These two new flavorful chocolate creations join seven other delicious, organic varieties of Shaman Chocolates: Extra Dark Chocolate (82% cocoa), Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt, Dark Chocolate, Dark Chocolate with Ruby Raspberries, Dark Chocolate with Coconut, Milk Chocolate and Milk Chocolate with Hazelnuts. The suggested retail price is $3.00 for a 2-ounce bar. The chocolate bars, which feature labels adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased at www.shamanchocolates.com.
Shaman Chocolates was created by Brant Secunda, the world-renowned shaman, healer and ceremonial leader in the Huichol Indian tradition of Mexico. He is the director of the Dance of the Deer Foundation Center for Shamanic Studies and a teacher of seminars and retreats worldwide (www.shamanism.com). By donating all profits from the sales of Shaman Chocolates, providing an outlet for their visionary yarn paintings and beaded artwork, and donating a portion of the tuition from each seminar and pilgrimage he leads, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways.
Shaman Chocolates blended the purest certified organic and Fair Trade chocolate with some of the healthiest organic superfoods to create the new Organic Dark Chocolate with Acai, Lemon & Orange and Organic Dark Chocolate with Green Tea & Ginger chocolate bars. In addition to its rich fruit flavor, Acai berries provide more antioxidants than blueberries or pomegranates, and feature an abundance of omega fats, protein and fiber. Green Tea has been revered by cultures for over 4,000 years as a traditional medicine. Now, modern science is demonstrating that it contains high antioxidant levels and powerful flavonoids, and offers therapeutic, anti-inflammatory, cholesterol lowering, fat burning and other health benefits.
These two new flavorful chocolate creations join seven other delicious, organic varieties of Shaman Chocolates: Extra Dark Chocolate (82% cocoa), Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt, Dark Chocolate, Dark Chocolate with Ruby Raspberries, Dark Chocolate with Coconut, Milk Chocolate and Milk Chocolate with Hazelnuts. The suggested retail price is $3.00 for a 2-ounce bar. The chocolate bars, which feature labels adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased at www.shamanchocolates.com.
Shaman Chocolates was created by Brant Secunda, the world-renowned shaman, healer and ceremonial leader in the Huichol Indian tradition of Mexico. He is the director of the Dance of the Deer Foundation Center for Shamanic Studies and a teacher of seminars and retreats worldwide (www.shamanism.com). By donating all profits from the sales of Shaman Chocolates, providing an outlet for their visionary yarn paintings and beaded artwork, and donating a portion of the tuition from each seminar and pilgrimage he leads, Secunda provides continuing economic support that enables the Huichols to continue to live in their traditional ways.
Wednesday, March 11, 2009
A Sweeter Anniversary or Birthday
Along with chocolates, flowers (and perhaps a ring), Valentine's Day is a loving holiday worthy of something special - perhaps a delicious dessert, perhaps delicious, sweet wines to go with that dessert.
Quady Winery (www.quadywinery.com) has been making delightful, very creative, award-winning sweet wines in Madera, CA since 1975, shipping their wines to connoisseurs in the U.S. and worldwide.
Something Different - and Predictable - for a Change
And, unlike the uncertainly and guesswork we have all experienced opening a bottle of wine - only to find it has gone bad - these wines are consistently delicious and predictable.
Sweetness comes in many forms, perhaps as an aperitif before a great meal, wonderful as a sweet wine pairing with many desserts - and many people, regardless of age or romantic inclination - have not tasted excellent sweet wines.
There is Essensia, made from delicious Orange Muscat grapes (known in Italy as Orange Blossom Muscat), a delicious accompaniment to desserts, especially chocolate and those containing almonds, peaches, apples or apricots. With sparkling water, Essensia makes a refreshing spritzer; with sparking wine you have an Essensia Royale. Delicious.
Elysium - Made from the Black Muscat grape with a rose and litchi scent and especially appropriate for Valentine's with the heart on the label. Elysium is perhaps the best accompaniment for dark chocolate dessert. Valentine's Day made simple? A bottle of Elysium, a red ribbon and the finest chocolate dessert you can find.
Quady's Batch 88 Starboard, is, yes, Port. But, of course, it can't be "Port" because that comes from a place in Portugal, the Douro River Valley. Since "starboard" (right) is the opposite nautical direction to port (left) that's how it got its name. The grapes in this world-class port are primarily Tinta Roriz from the Madera, CA area, a blend of several vintages, 190 proof neutral grape spirits (instead of the usual 140 proof fortifying brandy) and then aged, on average, five years. Superb for those who love a great, after-dinner Port.
Deviation is a new style of dessert wine made by infusing aromatic plants into Muscat. In Deviation, Quady has infused two botanicals: Scented geranium and Damiana. The result is truly exotic, a breathtaking aroma of honeysuckle and rose. The wine tastes sweet but amazingly finishes dry. As one reviewer said: "Perhaps the most exotic beverage at this price I have ever tasted - literally breathtaking . perfect for the sweet warm shadows at the end of a long summer picnic, or any intimate occasion."
Electra, a light, very low alcohol (4%) picnic wine (with the tastes of peaches and melons) partners nicely with summer fruits (strawberries, nectarines, peaches and melons), salads, spicy Asian and Indian foods, light desserts, lovely blues skies and a day in the fresh air. It's just excellent as it is, or perhaps on the rocks or semi-frozen as a slushy.
Quady Winery (www.quadywinery.com) has been making delightful, very creative, award-winning sweet wines in Madera, CA since 1975, shipping their wines to connoisseurs in the U.S. and worldwide.
Something Different - and Predictable - for a Change
And, unlike the uncertainly and guesswork we have all experienced opening a bottle of wine - only to find it has gone bad - these wines are consistently delicious and predictable.
Sweetness comes in many forms, perhaps as an aperitif before a great meal, wonderful as a sweet wine pairing with many desserts - and many people, regardless of age or romantic inclination - have not tasted excellent sweet wines.
There is Essensia, made from delicious Orange Muscat grapes (known in Italy as Orange Blossom Muscat), a delicious accompaniment to desserts, especially chocolate and those containing almonds, peaches, apples or apricots. With sparkling water, Essensia makes a refreshing spritzer; with sparking wine you have an Essensia Royale. Delicious.
Elysium - Made from the Black Muscat grape with a rose and litchi scent and especially appropriate for Valentine's with the heart on the label. Elysium is perhaps the best accompaniment for dark chocolate dessert. Valentine's Day made simple? A bottle of Elysium, a red ribbon and the finest chocolate dessert you can find.
Quady's Batch 88 Starboard, is, yes, Port. But, of course, it can't be "Port" because that comes from a place in Portugal, the Douro River Valley. Since "starboard" (right) is the opposite nautical direction to port (left) that's how it got its name. The grapes in this world-class port are primarily Tinta Roriz from the Madera, CA area, a blend of several vintages, 190 proof neutral grape spirits (instead of the usual 140 proof fortifying brandy) and then aged, on average, five years. Superb for those who love a great, after-dinner Port.
Deviation is a new style of dessert wine made by infusing aromatic plants into Muscat. In Deviation, Quady has infused two botanicals: Scented geranium and Damiana. The result is truly exotic, a breathtaking aroma of honeysuckle and rose. The wine tastes sweet but amazingly finishes dry. As one reviewer said: "Perhaps the most exotic beverage at this price I have ever tasted - literally breathtaking . perfect for the sweet warm shadows at the end of a long summer picnic, or any intimate occasion."
Electra, a light, very low alcohol (4%) picnic wine (with the tastes of peaches and melons) partners nicely with summer fruits (strawberries, nectarines, peaches and melons), salads, spicy Asian and Indian foods, light desserts, lovely blues skies and a day in the fresh air. It's just excellent as it is, or perhaps on the rocks or semi-frozen as a slushy.
Spain's Celebrity Chefs Bring a Fiesta to The French Pastry School
This coming June 26 and 27, The French Pastry School will welcome Spanish Master Pastry Chefs Francisco (Paco) Torreblanca and Oriol Balaguer for a one time only exclusive demonstration and workshop for pastry professionals and food enthusiasts alike. Chicago's Celebrity Chef and TV personality, Rick Bayless will be participating for the first time with The French Pastry School, preparing his own specialty cuisine during the event for all the participants and chefs.
The two-day workshop will comprise alternating demonstrations by both chefs allowing the participants personal interaction with the masters. Also on the agenda are meals with the guest chefs themselves, multi-course lunches prepared by Chef Rick Bayless of Topolobampo and Frontera Grill, plus private evening events on both the 26th and 27th. For more details and to register for the class, visit www.frenchpastryschool.com.
Chefs Paco Torreblanca and Oriol Balaguer have earned international acclaim in the pastry industry. Some of Torreblanca's accomplishments include the award for Best Master Artisan Pastry Chef in Spain in 1998; The Best Pastry Chef for Restaurant Desserts in Spain in 2004; Best Pastry Book in the World in 2003 by Gourmand World Cookbook Awards. Torreblanca runs his own pâtisserie business in Alicante, Spain, and has worked as an international consultant for many years. He first taught a course at The French Pastry School in 2004.
Oriol Balaguer's accolades are also numerous, including Award for Professional of the Year in 2006; Best Pastry Chef in Catalonia in 2003; Best Dessert in the World in 2001; and Best Book in the World in 2000. Balaguer worked under Ferran Adrià for seven years at elBulli restaurant, which has been named the Best Restaurant in the World four times by Restaurant Magazine. Balaguer opened his pastry and chocolate studio in 2002 and first taught at The French Pastry School in 2008.
"It is a great honor to welcome these chefs back to the school and present this rare and unique opportunity to pastry chefs and food enthusiasts everywhere," said Sébastien Canonne, M.O.F., co-owner and co-founder of The French Pastry School, "Chef Torreblanca and Chef Balaguer are two of the best pastry professionals in the world, and to have them here together will be an enlightening, once-in-a-lifetime experience for all involved."
A similar event was held last year featuring Chef Pierre Hermé. The exclusive workshop drew participants from all over the globe and included the participation of Chef Jean Joho of The Everest Room, Chef Dominique Tougne of Bistro 110, and Chef Art Smith of Table 52, formerly the personal chef to Oprah Winfrey.
Chef Hermé said of the two-day affair, "The preparation was perfect, the facilities were amazing, and the workshop was a wonderful, wonderful experience."
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
The two-day workshop will comprise alternating demonstrations by both chefs allowing the participants personal interaction with the masters. Also on the agenda are meals with the guest chefs themselves, multi-course lunches prepared by Chef Rick Bayless of Topolobampo and Frontera Grill, plus private evening events on both the 26th and 27th. For more details and to register for the class, visit www.frenchpastryschool.com.
Chefs Paco Torreblanca and Oriol Balaguer have earned international acclaim in the pastry industry. Some of Torreblanca's accomplishments include the award for Best Master Artisan Pastry Chef in Spain in 1998; The Best Pastry Chef for Restaurant Desserts in Spain in 2004; Best Pastry Book in the World in 2003 by Gourmand World Cookbook Awards. Torreblanca runs his own pâtisserie business in Alicante, Spain, and has worked as an international consultant for many years. He first taught a course at The French Pastry School in 2004.
Oriol Balaguer's accolades are also numerous, including Award for Professional of the Year in 2006; Best Pastry Chef in Catalonia in 2003; Best Dessert in the World in 2001; and Best Book in the World in 2000. Balaguer worked under Ferran Adrià for seven years at elBulli restaurant, which has been named the Best Restaurant in the World four times by Restaurant Magazine. Balaguer opened his pastry and chocolate studio in 2002 and first taught at The French Pastry School in 2008.
"It is a great honor to welcome these chefs back to the school and present this rare and unique opportunity to pastry chefs and food enthusiasts everywhere," said Sébastien Canonne, M.O.F., co-owner and co-founder of The French Pastry School, "Chef Torreblanca and Chef Balaguer are two of the best pastry professionals in the world, and to have them here together will be an enlightening, once-in-a-lifetime experience for all involved."
A similar event was held last year featuring Chef Pierre Hermé. The exclusive workshop drew participants from all over the globe and included the participation of Chef Jean Joho of The Everest Room, Chef Dominique Tougne of Bistro 110, and Chef Art Smith of Table 52, formerly the personal chef to Oprah Winfrey.
Chef Hermé said of the two-day affair, "The preparation was perfect, the facilities were amazing, and the workshop was a wonderful, wonderful experience."
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
OU Passover Website for 2009 Is Up and Running
Since 2006, the Orthodox Union has been calming frazzled nerves and answering questions on everything from cleaning to cooking inspired by one of the most enjoyable – but also the most intricate and complex to prepare for – Jewish holidays, Passover. The OU does this by creating a Passover website that can be found at www.oupassover.org.
The website, which was recently updated for 2009, is a one-stop shop for all Passover-related queries. Subjects range from recipe substitutions and cleaning tips, to kosherizing household items for Passover and the proper amounts of the traditional food and wine that must be consumed at the seder.
Popular features that have returned from previous years include a fully downloadable Passover Guide, which sorts all the various products, both edible and household items, into two sections of those allowed on Passover and those not kosher for Passover; an expansive database of all OU Kosher for Passover products; and a section of frequently asked questions and answers of common Passover food inquiries.
Brand-new for 2009 is a section on Birchat ha-Chammah (a blessing over the sun said every 28 years, and one that is said this erev (eve of)Pesach, April 8); additional information expanded from previous years on caring for infants and the infirm; new feature articles about dieting on Passover and cleaning for Passover, such as “Pesach Dieters, Take Note! You Can Have Your Potato – and Eat It Too,” by nutritionist Shira Isenberg; and “The Chef’s Table: Healthy Passover Pleasures,” by cookbook author Norene Gilletz. There will also be articles on wine, traditional seder items, and matzah, such as “From Grapes to Kosher Wine,” by Rabbi Shmuel Singer, OU Rabbinic Coordinator, and “What Could be Hiding in My Romaine?” by Rabbi Dovid Bistricer, OU Rabbinic Coordinator.
The website is managed by Rabbi Yonaton Kaganoff, OU Rabbinic Coordinator.
“Passover is a wonderful, but also incredibly detailed, holiday,” declared Rabbi Menachem Genack, CEO of OU Kosher. “The OU Passover website clarifies many issues of concern regarding proper preparation and observance of the Festival, while also providing informative and enjoyable features on various aspects of the holiday. The website is a wonderful resource for the entire Jewish community.”
For more information visit www.oupassover.org.
The website, which was recently updated for 2009, is a one-stop shop for all Passover-related queries. Subjects range from recipe substitutions and cleaning tips, to kosherizing household items for Passover and the proper amounts of the traditional food and wine that must be consumed at the seder.
Popular features that have returned from previous years include a fully downloadable Passover Guide, which sorts all the various products, both edible and household items, into two sections of those allowed on Passover and those not kosher for Passover; an expansive database of all OU Kosher for Passover products; and a section of frequently asked questions and answers of common Passover food inquiries.
Brand-new for 2009 is a section on Birchat ha-Chammah (a blessing over the sun said every 28 years, and one that is said this erev (eve of)Pesach, April 8); additional information expanded from previous years on caring for infants and the infirm; new feature articles about dieting on Passover and cleaning for Passover, such as “Pesach Dieters, Take Note! You Can Have Your Potato – and Eat It Too,” by nutritionist Shira Isenberg; and “The Chef’s Table: Healthy Passover Pleasures,” by cookbook author Norene Gilletz. There will also be articles on wine, traditional seder items, and matzah, such as “From Grapes to Kosher Wine,” by Rabbi Shmuel Singer, OU Rabbinic Coordinator, and “What Could be Hiding in My Romaine?” by Rabbi Dovid Bistricer, OU Rabbinic Coordinator.
The website is managed by Rabbi Yonaton Kaganoff, OU Rabbinic Coordinator.
“Passover is a wonderful, but also incredibly detailed, holiday,” declared Rabbi Menachem Genack, CEO of OU Kosher. “The OU Passover website clarifies many issues of concern regarding proper preparation and observance of the Festival, while also providing informative and enjoyable features on various aspects of the holiday. The website is a wonderful resource for the entire Jewish community.”
For more information visit www.oupassover.org.
Tuesday, March 10, 2009
Social Media Widget for Food & Wine Pairing 3.0
Food & Drink Pairing Goes 3.0 at NatalieMacLean.com
New Drinks Matcher Widget Offers Thousands of Pairings Online
New York, March 10, 2009 - Which wine tastes best with pork chops in a maple glaze? Does rosemary-marinated grilled halibut invite red or white wine? Are there also great food pairings for beer, spirits, cocktails, coffee and tea?
To answer these questions and thousands more, the web site NatalieMacLean.com now offers a new Drinks Matcher widget, a portable version of the site's existing food-and-wine pairing tool. You can download the free Drinks Matcher widget in just three clicks to your computer desktop, web site, blog or social media page like Facebook, MySpace or iGoogle from www.nataliemaclean.com/matcher.
"The variety of food-and-drink combinations has exploded in the last five years," says Natalie MacLean, publisher of North America's largest wine e-newsletter. "Chicken isn't just chicken anymore: Now we eat it stuffed with pancetta and fresh herbs, rubbed with curry spices or sautéed in an orange balsamic sauce. We're looking for more interesting flavors, both on the plate and in the glass-and we want them to work together."
During the eight years that Natalie spent testing the combinations for her Drinks Matcher, she found two extremes when it comes to food and wine pairing: "Some people say that it's complete nonsense, while others insist that there's only one perfect match for every wine. Neither approach helps wine lovers."
"People want some guidance, even though the pairings are subjective. It all comes down to balancing flavors and textures. I'm a thoroughly hedonistic researcher. Of the thousands of combinations I tried, some were delicious, others were a disaster. I share the ones that worked in the Drinks Matcher."
You can search the matcher for drinks to pair with meat, pasta, seafood, vegetarian dishes, pizza, take-out, sauces, herbs, cheese or dessert; or you can find dishes to go with wine, cocktails, liqueurs, beer, spirits, cider, coffee, tea-and yes, even water. The Drinks Matcher is meant to be a springboard to help you discover the matches you prefer. The perfect pairing, of course, is between you and the wine you like.
Who will use the Drinks Matcher?
- Food and wine lovers can use it as a handy desktop tool to plan dinners and parties
- Bloggers and wine clubs can add it to their sites to keep visitors coming back for pairing suggestions
- Liquor and gourmet stores, wineries, restaurants and culinary schools can use it to help customers, staff and students
Get the Drinks Matcher:
- Post the Drinks Matcher widget in just 3 clicks: http://www.nataliemaclean.com/matcher
- Two compact sizes to fit any computer desktop, site, blog or social media page
- Mobile format for Blackberries, iPhones and SmartPhones works in liquor stores or restaurants
What can the Drinks Matcher do for me?
The Drinks Matcher will help you discover mouth-watering pairings, like these that Natalie selected for her Top 10 comfort foods:
1. French onion soup with Chilean Chardonnay
2. Irish lamb stew with Irish Stout
3. Spaghetti and meat balls with a Bloody Mary
4. Roast chicken with Burgundian Pinot Noir
5. Shepherd's pie with Australian Shiraz
6. Macaroni and cheese with Argentinian Malbec
7. Roast beef with Californian Cabernet Sauvignon
8. Pork chops and applesauce with Washington Late Harvest Riesling
9. Toffee pudding with Colombian Dark Roast Coffee
10. Chocolate cake with Kentucky Bourbon
You'll also find Natalie's favorite green food and wine matches for spring and summer vegetables on her web site: http://www.nataliemaclean.com/view.asp?id=246. When you visit the site, check out the other handy online tools she offers:
- Free e-newsletter, recipes, blog, wine glossary, podcasts, articles, wine links, events, Twitter updates, RSS feeds
- More than 50,000 wine reviews searchable by price, score, cellar maturity, food matches and recipes
About Natalie:
Natalie MacLean is an independent journalist and author of the bestseller Red, White and Drunk All Over. For Google searches on popular terms like "food and wine matching," Natalie's site is often on the first page of the results as it has become a go-to resource for food and wine lovers. Natalie has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. At the World Food Media Awards in Australia, she was named the World's Best Drinks Writer.
Rex Pickett, author of Sideways, says that Natalie "writes about wine with a sensuous obsession," and is "laugh-out-loud funny." Eric Asimov of the New York Times calls Natalie's approach "a winning formula," describing her as "the disarming Everywoman . . . she loves wine, loves drinking." The Financial Times of London observes: "Natalie MacLean is a new force in the wine writing world-a feisty North American answer to Hugh Johnson and Jancis Robinson."
New Drinks Matcher Widget Offers Thousands of Pairings Online
New York, March 10, 2009 - Which wine tastes best with pork chops in a maple glaze? Does rosemary-marinated grilled halibut invite red or white wine? Are there also great food pairings for beer, spirits, cocktails, coffee and tea?
To answer these questions and thousands more, the web site NatalieMacLean.com now offers a new Drinks Matcher widget, a portable version of the site's existing food-and-wine pairing tool. You can download the free Drinks Matcher widget in just three clicks to your computer desktop, web site, blog or social media page like Facebook, MySpace or iGoogle from www.nataliemaclean.com/matcher.
"The variety of food-and-drink combinations has exploded in the last five years," says Natalie MacLean, publisher of North America's largest wine e-newsletter. "Chicken isn't just chicken anymore: Now we eat it stuffed with pancetta and fresh herbs, rubbed with curry spices or sautéed in an orange balsamic sauce. We're looking for more interesting flavors, both on the plate and in the glass-and we want them to work together."
During the eight years that Natalie spent testing the combinations for her Drinks Matcher, she found two extremes when it comes to food and wine pairing: "Some people say that it's complete nonsense, while others insist that there's only one perfect match for every wine. Neither approach helps wine lovers."
"People want some guidance, even though the pairings are subjective. It all comes down to balancing flavors and textures. I'm a thoroughly hedonistic researcher. Of the thousands of combinations I tried, some were delicious, others were a disaster. I share the ones that worked in the Drinks Matcher."
You can search the matcher for drinks to pair with meat, pasta, seafood, vegetarian dishes, pizza, take-out, sauces, herbs, cheese or dessert; or you can find dishes to go with wine, cocktails, liqueurs, beer, spirits, cider, coffee, tea-and yes, even water. The Drinks Matcher is meant to be a springboard to help you discover the matches you prefer. The perfect pairing, of course, is between you and the wine you like.
Who will use the Drinks Matcher?
- Food and wine lovers can use it as a handy desktop tool to plan dinners and parties
- Bloggers and wine clubs can add it to their sites to keep visitors coming back for pairing suggestions
- Liquor and gourmet stores, wineries, restaurants and culinary schools can use it to help customers, staff and students
Get the Drinks Matcher:
- Post the Drinks Matcher widget in just 3 clicks: http://www.nataliemaclean.com/matcher
- Two compact sizes to fit any computer desktop, site, blog or social media page
- Mobile format for Blackberries, iPhones and SmartPhones works in liquor stores or restaurants
What can the Drinks Matcher do for me?
The Drinks Matcher will help you discover mouth-watering pairings, like these that Natalie selected for her Top 10 comfort foods:
1. French onion soup with Chilean Chardonnay
2. Irish lamb stew with Irish Stout
3. Spaghetti and meat balls with a Bloody Mary
4. Roast chicken with Burgundian Pinot Noir
5. Shepherd's pie with Australian Shiraz
6. Macaroni and cheese with Argentinian Malbec
7. Roast beef with Californian Cabernet Sauvignon
8. Pork chops and applesauce with Washington Late Harvest Riesling
9. Toffee pudding with Colombian Dark Roast Coffee
10. Chocolate cake with Kentucky Bourbon
You'll also find Natalie's favorite green food and wine matches for spring and summer vegetables on her web site: http://www.nataliemaclean.com/view.asp?id=246. When you visit the site, check out the other handy online tools she offers:
- Free e-newsletter, recipes, blog, wine glossary, podcasts, articles, wine links, events, Twitter updates, RSS feeds
- More than 50,000 wine reviews searchable by price, score, cellar maturity, food matches and recipes
About Natalie:
Natalie MacLean is an independent journalist and author of the bestseller Red, White and Drunk All Over. For Google searches on popular terms like "food and wine matching," Natalie's site is often on the first page of the results as it has become a go-to resource for food and wine lovers. Natalie has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. At the World Food Media Awards in Australia, she was named the World's Best Drinks Writer.
Rex Pickett, author of Sideways, says that Natalie "writes about wine with a sensuous obsession," and is "laugh-out-loud funny." Eric Asimov of the New York Times calls Natalie's approach "a winning formula," describing her as "the disarming Everywoman . . . she loves wine, loves drinking." The Financial Times of London observes: "Natalie MacLean is a new force in the wine writing world-a feisty North American answer to Hugh Johnson and Jancis Robinson."
Monday, March 9, 2009
So Long, Winter - A Toast to Spring!
Each year as nature shakes off the heavy cloak of winter, lighter cocktails make a re-appearance inside the home and at the bar, heralding the arrival of spring and the rapid approach of the summer season. When diners can again consider whether they’d like to eat indoors or “al fresco,” friends take brunch out on the patio again and weather permitting, an early evening cocktail hour and dinner can be hosted in the backyard.
Campari, the colorful one-of-a-kind Italian spirit, can be mixed into a variety of classic and contemporary cocktails and served as the ideal accessory for a range of seasonal occasions. This spring, consider experimenting with this unique ingredient, a spirit that has had the same secret recipe since its creation almost 150 years ago. The versatility of this blend of herbs, spices and fruit peels makes Campari a distinctive complement to many spring cocktailing moments, from an Easter celebration to a Mother’s Day luncheon.
Experience the passion of mixologist Manny Hinojosa, who won last year’s Shake It Up: The Battle of the Mixologists competition in Las Vegas with a Campari cocktail. Hinojosa created the Cielo Rosso at the Walnut Creek Yacht Club in San Francisco’s Bay Area, a cocktail which makes a terrific addition to a spring lunch. If you’re a bit more advanced in your bartending abilities, shake up bartender Pete Vasconcellos’ Vermiglio, originally served at Mia Dona in New York.
As April showers awaken deep-buried bulbs to yield May flowers, let the Cielo Rosso and Vermiglio cocktails awaken your senses.
Campari, the colorful one-of-a-kind Italian spirit, can be mixed into a variety of classic and contemporary cocktails and served as the ideal accessory for a range of seasonal occasions. This spring, consider experimenting with this unique ingredient, a spirit that has had the same secret recipe since its creation almost 150 years ago. The versatility of this blend of herbs, spices and fruit peels makes Campari a distinctive complement to many spring cocktailing moments, from an Easter celebration to a Mother’s Day luncheon.
Experience the passion of mixologist Manny Hinojosa, who won last year’s Shake It Up: The Battle of the Mixologists competition in Las Vegas with a Campari cocktail. Hinojosa created the Cielo Rosso at the Walnut Creek Yacht Club in San Francisco’s Bay Area, a cocktail which makes a terrific addition to a spring lunch. If you’re a bit more advanced in your bartending abilities, shake up bartender Pete Vasconcellos’ Vermiglio, originally served at Mia Dona in New York.
As April showers awaken deep-buried bulbs to yield May flowers, let the Cielo Rosso and Vermiglio cocktails awaken your senses.
Recession Proof Recipes: New Online Resource for Healthy Meals that Save Cents
It is no secret that supermarket spending has been impacted by the recession. Whether you live in a small town or big city, all consumers are seeking solutions to cut corners. Today, the Idaho Potato Commission (IPC) launches “Watching Waistlines and Wallets” (www.idahopotato.com/waistlines_wallets), a web-based resource designed to help cost-conscious shoppers cook-up meals that bank on flavor while saving cents. No longer will Americans have to compromise their palates or pocketbooks to serve up satisfying meals!
“Watching Waistlines and Wallets” features a repertoire of recession-proof and nutritious recipes all for less than an estimated $3.50 per serving. Enjoy healthy, home-cooked meals without having to do the math. This carefully selected inventory of tried and true Idaho® potato recipes showcases convenient meals for breakfast, lunch and dinner that are great tasting and use commonly stocked pantry items. A sampling of recipes and their approximate cost include:
§ Breakfast: Fruity Idaho® Potato Breakfast Squares – $1.10 per serving
§ Lunch: Idaho Potato Crusted Pizza – $1.50 per serving
§ Dinner: Hearty and Heart Healthy Idaho Potato Soup/Stew -- $2.00 per serving
§ Side Dish: Low-Fat Idaho Potato Gratin -- $1.00 per serving
“While trying to maximize our meal-planning budgets it has become increasingly important to understand the nutritional ROI (return on investment) of every meal,” says Frank Muir, President/CEO, IPC. “When it comes down to it, cost and convenience usually are considered more often than flavor or healthfulness. We’ve packaged all four of these factors into ‘Watching Waistlines and Wallets’ and are excited to share this valuable, user-friendly resource with consumers.”
Each recipe begins with nutritious Idaho® potatoes as the building block. In fact, one 5.3 oz spud is only 110 calories, contains zero fat and cholesterol, and is packed with nutrients including 45% daily value of vitamin C, nearly two times as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that’s a lot of nutritional bang for your buck -- and even better, your quarter!
Next, add the convenience factor. Whether you’re running after kids or running a business, all recipes feature simple instructions and commonly stocked pantry items. With an assortment of recipes and variety of preparation techniques, you will be amazed at the endless options for Idaho® potato preparations.
For the complete database of “Watching Wallets and Waistlines” recipes, including eye-catching photographs and important nutrition information, please visit www.idahopotato.com/waistlines_wallets.
The Idaho Potato Commission is a state agency that is primarily responsible for expanding the markets for Idaho grown potatoes through advertising, promotion and research. The Commission also protects the use of the “Idaho® potato” and “Grown in Idaho®” seals, which are federally registered Certification Marks that belong to the IPC. These Marks ensure that consumers are purchasing potatoes that have been grown in the state of Idaho.
“Watching Waistlines and Wallets” features a repertoire of recession-proof and nutritious recipes all for less than an estimated $3.50 per serving. Enjoy healthy, home-cooked meals without having to do the math. This carefully selected inventory of tried and true Idaho® potato recipes showcases convenient meals for breakfast, lunch and dinner that are great tasting and use commonly stocked pantry items. A sampling of recipes and their approximate cost include:
§ Breakfast: Fruity Idaho® Potato Breakfast Squares – $1.10 per serving
§ Lunch: Idaho Potato Crusted Pizza – $1.50 per serving
§ Dinner: Hearty and Heart Healthy Idaho Potato Soup/Stew -- $2.00 per serving
§ Side Dish: Low-Fat Idaho Potato Gratin -- $1.00 per serving
“While trying to maximize our meal-planning budgets it has become increasingly important to understand the nutritional ROI (return on investment) of every meal,” says Frank Muir, President/CEO, IPC. “When it comes down to it, cost and convenience usually are considered more often than flavor or healthfulness. We’ve packaged all four of these factors into ‘Watching Waistlines and Wallets’ and are excited to share this valuable, user-friendly resource with consumers.”
Each recipe begins with nutritious Idaho® potatoes as the building block. In fact, one 5.3 oz spud is only 110 calories, contains zero fat and cholesterol, and is packed with nutrients including 45% daily value of vitamin C, nearly two times as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that’s a lot of nutritional bang for your buck -- and even better, your quarter!
Next, add the convenience factor. Whether you’re running after kids or running a business, all recipes feature simple instructions and commonly stocked pantry items. With an assortment of recipes and variety of preparation techniques, you will be amazed at the endless options for Idaho® potato preparations.
For the complete database of “Watching Wallets and Waistlines” recipes, including eye-catching photographs and important nutrition information, please visit www.idahopotato.com/waistlines_wallets.
The Idaho Potato Commission is a state agency that is primarily responsible for expanding the markets for Idaho grown potatoes through advertising, promotion and research. The Commission also protects the use of the “Idaho® potato” and “Grown in Idaho®” seals, which are federally registered Certification Marks that belong to the IPC. These Marks ensure that consumers are purchasing potatoes that have been grown in the state of Idaho.
Sunday, March 8, 2009
A Top Chef's Contest Promotes Selfless Acts of Kindness
With the U.S. unemployment rate currently hovering around 8% and climbing, more people are anxious and depressed. According to a study released this week by the National Sleep Foundation, one third of Americans are losing sleep over the state of the economy.
But what about the people who are turning tough times into opportunities for personal growth? What about the people who are looking at the recession as a chance to connect with their communities and help other people in need? "Tough times also have a way of bringing out the best in people," says award-winning chef Clive Berkman.
To help struggling families, Berkman is offering his services as a private chef for one week to the grand prize winner of the "Create Your Own Empty Bottle Moment Contest." "Full bottles speak of possibilities," say
s Berkman. "But empty bottles tell the great stories. How are you impacting other peoples' lives? Did you take your layoff and make it something greatÑa chance to make the major life shift you always wanted to make but were secretly scared?"
In addition to the grand prize winner, the top 25 entries will receive a free copy of Creating Empty Bottle Moments: Cooking with Clive, which will help them create savory meals for less. The contest is open to all residents in the 50 U.S. states, 18 years and older.
The "Create Your Own Empty Bottle Moment Contest" begins March 15, 2009. To enter, fill out the online entry form at www.CookingWithClive.com. Winners will be announced Memorial Day Weekend, May 2009.
In his new book, Creating Empty Bottle Moments: Cooking with Clive (March 2009, ISBN 978-1-888237-71-9, $30.00, Baxter Press), Berkman shares the empty bottle moments of his guests at one of the finest restaurants in Houston, including the presidential announcement of George H.W.
Bush and cooking steaks for Van Halen. The book also contains menus with recipes from some of Berkman's most memorable meals.
A native of Johannesburg, South Africa, Berkman began his culinary career in the South African Army as a kosher chef. He attended chef training at Cassio College in London. He is best known as the chef, manager, and part owner of Charley's 517 in Houston. Under his guidance, the restaurant achieved many accolades, including The DiRoNa Award and Travel and Holiday magazine's Dining Award. It was one of only three restaurants in Texas to win Wine Spectator magazine's Grand Award. Berkman lives in Houston.
Creating Empty Bottle Moments: Cooking with Clive by Clive Berkman (March 2009, ISBN 978-1-888237-71-9, $30.00, Baxter Press)
But what about the people who are turning tough times into opportunities for personal growth? What about the people who are looking at the recession as a chance to connect with their communities and help other people in need? "Tough times also have a way of bringing out the best in people," says award-winning chef Clive Berkman.
To help struggling families, Berkman is offering his services as a private chef for one week to the grand prize winner of the "Create Your Own Empty Bottle Moment Contest." "Full bottles speak of possibilities," say
s Berkman. "But empty bottles tell the great stories. How are you impacting other peoples' lives? Did you take your layoff and make it something greatÑa chance to make the major life shift you always wanted to make but were secretly scared?"
In addition to the grand prize winner, the top 25 entries will receive a free copy of Creating Empty Bottle Moments: Cooking with Clive, which will help them create savory meals for less. The contest is open to all residents in the 50 U.S. states, 18 years and older.
The "Create Your Own Empty Bottle Moment Contest" begins March 15, 2009. To enter, fill out the online entry form at www.CookingWithClive.com. Winners will be announced Memorial Day Weekend, May 2009.
In his new book, Creating Empty Bottle Moments: Cooking with Clive (March 2009, ISBN 978-1-888237-71-9, $30.00, Baxter Press), Berkman shares the empty bottle moments of his guests at one of the finest restaurants in Houston, including the presidential announcement of George H.W.
Bush and cooking steaks for Van Halen. The book also contains menus with recipes from some of Berkman's most memorable meals.
A native of Johannesburg, South Africa, Berkman began his culinary career in the South African Army as a kosher chef. He attended chef training at Cassio College in London. He is best known as the chef, manager, and part owner of Charley's 517 in Houston. Under his guidance, the restaurant achieved many accolades, including The DiRoNa Award and Travel and Holiday magazine's Dining Award. It was one of only three restaurants in Texas to win Wine Spectator magazine's Grand Award. Berkman lives in Houston.
Creating Empty Bottle Moments: Cooking with Clive by Clive Berkman (March 2009, ISBN 978-1-888237-71-9, $30.00, Baxter Press)
Saturday, March 7, 2009
Lost Continent Double IPA will be the first release of Grand Teton Brewing’s bi-annual seasonal beers
Grand Teton Brewing Company, known throughout the West for their exceptional microbrews, will begin shipping Lost Continent Double IPA mid-April as the first of their two seasonal beers. Lost Continent will be available from May through the end of September. From October 1st through the end of March, Grand Teton Brewing will be offering Black Cauldron Imperial Stout. Both brews will be available in uniquely designed 4-packs (12oz bottles) and in ½-Bbl kegs.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com .) The bottle’s label is adorned with metallic gold trim and its top is wrapped with gold foil.
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
Lost Continent Double IPA has an astonishing three pounds of hops per barrel in the kettle and another pound per barrel of “dry-hops” added after fermentation, bringing this beer to 90+ IBUs. Starting with an original gravity of 22˚ Plato (1.088 SG), this is a full-bodied beer weighing in at 8.0% ABV. The hops provide citrusy, resinous spiciness, making this beer a great match for any bold food. Try it with prime rib, Cajun blackened pork or chicken, Thai, Indian or Vietnamese cuisine.
Grand Teton Brewing updated the name and image of their Double IPA to reflect the history of IPAs. The image on the bottle and 4-pack depicts an old nautical map, compass rose and fictitious “Lost Continent”. (Feel free to browse the map of the Lost Continent on the website www.grandtetonbrewing.com
India Pale Ales were originally brewed to quench the thirst of the British who occupied India in the 1700s. The higher gravity, heavily hopped ales could survive the long, arduous voyage (across the equator twice) through tropical waters where lighter, sweeter ales would spoil and sour. These IPAs soon became the choice beer for adventurers who had the curiosity to see what was over the horizon. As explorers raced to discover uncharted corners of the globe, many considered it necessary to bring IPAs with them.
We encourage you to keep exploring and looking for your own Lost Continent. As you venture out into the unknown, make sure to pack a beer that will survive the journey.
Both the Lost Continent and Black Cauldron beers were born from the renowned Cellar Reserve Program. Over the last 6 years, these have been the most popular of the Cellar Reserves, with numerous requests from bars, retail stores and fans. Both beers are high gravity and bottle and keg-conditioned. Conditioning creates a smooth, creamy head, fine layer of yeast at the bottom and exceptionally long shelf life. For simplicity of shelf placing and register sales, both 4-packs will have the same UPC.
Be on the lookout for Black Cauldron Imperial Stout coming this October. For information on either brew or the seasonal program, call the brewery at 1-888-899-1656 or contact your local Grand Teton Brewing distributor.
Grand Teton Brewing Company was founded in 1988 as the first modern “micro” brewery in the state of Wyoming. Today, founder Charlie Otto and his company are in the top 100 craft breweries in North America. Premium microbrews include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse Wheat and the favorites of the Yellowstone and Grand Teton National Parks, Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton Ale (amber). From their production facility in Victor, Idaho, Grand Teton Brewing Company beers are hand-crafted from only the finest ingredients, including locally-grown grains and pure Teton mountain spring water. GTBC is a green company utilizing bio-diesel and feeding local farmer’s cattle with spent grain from the brew kettle. Discriminating beer drinkers can find their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming, Montana, Utah, California, Colorado, Oregon, Washington, Wisconsin, Arizona, Kansas, New York and Missouri.
Thursday, March 5, 2009
Redesigning of Top Chef's, Fabio Viviani's Website
Newly designed restaurant
website will be fully featured and reflect popular chef's culinary
style. Digital Imagination today announced the redesigning of Top
Chef's, Fabio Viviani's website. The dramatically updated site will
be accessible at the below website in early March 2009:
http://www.cafefirenze.net
"Ventura County's own Top Chef, Fabio Viviani may be a household name,
but his current website isn't doing much to resonate with his newly
acquired fan base," explained Kiffen Taylor, Co-founder and CEO of
Digital Imagination. "Creating a website that's not only media rich,
but also leverages off of Viviani's current fame is what we see as our
biggest priorities. The restaurant's site is an extension of Fabio,
and should reflect that.
Fabio Viviani is the Co-Owner and Executive Chef of Cafe Firenze
Italian Restaurant and Martini Bar, one of the most recognized
restaurants in Ventura County. Born and raised in Florence, Italy, he
has traveled across Europe and is trained in classic Italian and
Mediterranean cuisine. Viviani incorporates Italian, French and
Spanish influences in his dishes and believes that cooking is a craft.
Mr. Viviani is currently working on opening the Firenze4Kids
Foundation, which will emphasize the promotion of health and wellness
for kids through good nutrition and will also launch
kidshealthcafe.com, the largest informative resource library available
online, designed to enhance a healthy and safe lifestyle for children.
Additionally, Fabio also works as William Shatner's private chef.
website will be fully featured and reflect popular chef's culinary
style. Digital Imagination today announced the redesigning of Top
Chef's, Fabio Viviani's website. The dramatically updated site will
be accessible at the below website in early March 2009:
http://www.cafefirenze.net
"Ventura County's own Top Chef, Fabio Viviani may be a household name,
but his current website isn't doing much to resonate with his newly
acquired fan base," explained Kiffen Taylor, Co-founder and CEO of
Digital Imagination. "Creating a website that's not only media rich,
but also leverages off of Viviani's current fame is what we see as our
biggest priorities. The restaurant's site is an extension of Fabio,
and should reflect that.
Fabio Viviani is the Co-Owner and Executive Chef of Cafe Firenze
Italian Restaurant and Martini Bar, one of the most recognized
restaurants in Ventura County. Born and raised in Florence, Italy, he
has traveled across Europe and is trained in classic Italian and
Mediterranean cuisine. Viviani incorporates Italian, French and
Spanish influences in his dishes and believes that cooking is a craft.
Mr. Viviani is currently working on opening the Firenze4Kids
Foundation, which will emphasize the promotion of health and wellness
for kids through good nutrition and will also launch
kidshealthcafe.com, the largest informative resource library available
online, designed to enhance a healthy and safe lifestyle for children.
Additionally, Fabio also works as William Shatner's private chef.
Wednesday, March 4, 2009
The most buzzed about Grill cleaning gadget introduces a new addition!
resh off a successful first year, The Grill Daddy and Grill Daddy Pro, the highly publicized (and much talked about) tools go from a “does it really work infomercial product..” to the most raved about Grill cleaning tools on the market! The first grill cleaning tool of its kind, perfectly sleek and ultra lightweight, eco-friendly and made to last, The Grill Daddy and Grill Daddy Pro are specifically designed to thoroughly, quickly, and easily clean any barbeque grill with the power of steam no matter what the mess! Now… with grilling more popular than ever and with the overwhelming popularity of today’s cooking shows, nuvo kitchen gadgets, ultra modern cooking utensils and designer appliances are the “must have” home items and the Grill Daddy Brush Co. steps up and introduces the Grill Daddy Platinum, the ultra luxe edition for the most discerning griller.
Available in three convenient styles, the smaller travel size Grill Daddy, larger master cleaner the Grill Daddy Pro and the new designer Grill Daddy Platinum, are the ultimate must haves for BBQ aficionados, Entertaining enthusiasts, Sport fanatics, Calorie Cutters, Health conscious, Picnic buffs and Gourmet Grill lovers everywhere!
Grill Daddy: The quintessential tool for camping in the woods, beachside bonfire, tailgating or a summer evening barbeque with friends. At 14 inches long, the Grill Daddy is designed for smaller, compact travel grills, great for tailgating, and retails for $19.99.
Grill Daddy Pro: Is the ultimate dream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for today's hottest restaurants or for a large backyard barbeque party.
Grill Daddy Platinum:: For the discerning chef and design devotee. Crafted from timeless metal alloy, the new sleek design of the mid-sized Grill Daddy enjoys all the features and benefits of the original Grill Daddy and is available for $49.99. It’s the ultimate grilling tool that combines performance and luxurious design. Great gift item for housewarming, bridal shower, and father’s day, etc.
Not only is Grill Daddy the best Grill cleaning tool on the market with its no battery/energy saving ability to produce steam that literally melts the grease away but the Grill Daddy is Eco- Friendly too as it only uses water to clean (no harsh chemicals) and it's made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Specially designed for convenience and safety in mind, the Grill Daddy handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it helps to decrease future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
The Grill Daddy and Grill Daddy Pro can be found at retailers such as Home Depot, Wal Mart, Ace and True Value Hardware Stores while the Grill Daddy Platinum is currently available by special order. Detachable replacement brushes are available online www.buygrilldaddy.com.
Available in three convenient styles, the smaller travel size Grill Daddy, larger master cleaner the Grill Daddy Pro and the new designer Grill Daddy Platinum, are the ultimate must haves for BBQ aficionados, Entertaining enthusiasts, Sport fanatics, Calorie Cutters, Health conscious, Picnic buffs and Gourmet Grill lovers everywhere!
Grill Daddy: The quintessential tool for camping in the woods, beachside bonfire, tailgating or a summer evening barbeque with friends. At 14 inches long, the Grill Daddy is designed for smaller, compact travel grills, great for tailgating, and retails for $19.99.
Grill Daddy Pro: Is the ultimate dream cleaner for the BBQ competitor, serious Chef and/or the ultimate griller. The Grill Daddy Pro is both easy to use and affordable at $24.99 and is great for cleaning large grills; it is perfect for today's hottest restaurants or for a large backyard barbeque party.
Grill Daddy Platinum:: For the discerning chef and design devotee. Crafted from timeless metal alloy, the new sleek design of the mid-sized Grill Daddy enjoys all the features and benefits of the original Grill Daddy and is available for $49.99. It’s the ultimate grilling tool that combines performance and luxurious design. Great gift item for housewarming, bridal shower, and father’s day, etc.
Not only is Grill Daddy the best Grill cleaning tool on the market with its no battery/energy saving ability to produce steam that literally melts the grease away but the Grill Daddy is Eco- Friendly too as it only uses water to clean (no harsh chemicals) and it's made with FDA approved materials so no lead or toxins. It sterilizes as it cleans and conveniently stores on hanging hooks along with other grill utensils, helping to make life just a little more organized! Specially designed for convenience and safety in mind, the Grill Daddy handles keeps hands away from heat and provides maximum leverage while the heavy duty stainless steel bristles break up caked on food without harming porcelain covered grill grates. By liquefying the grease, it helps to decrease future grease build up in the brush and cleans grills down to the original surface restoring sear marks for grilling perfection. Dishwasher safe, the brushes easily detach to make brush clean-up a cinch!
The Grill Daddy and Grill Daddy Pro can be found at retailers such as Home Depot, Wal Mart, Ace and True Value Hardware Stores while the Grill Daddy Platinum is currently available by special order. Detachable replacement brushes are available online www.buygrilldaddy.com.
Lidia Bastianich and Lou Di Palo Team Up to Offer the Very Best in Italian Cuisine
Lidia Bastianich, best-selling Italian cookbook author, renowned restaurateur and host of the popular Emmy nominated cooking program, Lidia’s Italy, has found a perfect partner in Lou Di Palo and Di Palo Selects (www.dipaloselects.com), the online extension of New York City’s beloved 4th generation store, Di Palo’s Fine Foods.
When Lidia wanted a reliable resource for her many hungry fans clamoring for a place to find the freshest, highest quality, Italian ingredients to use in her recipes, Di Palo Selects was the obvious choice. Now Lidia’s fans can find the essentials they need: Grana Padano cheese, fine olive oils, hard-to find cuts of pasta, and more. Lidia and Lou are a match made in heaven: They share passion, knowledge, and generosity of spirit, and they have a common goal of making Italy’s rich culinary heritage accessible to food-lovers all over the United States.
“Visitors to my website (www.lidiasitaly.com) and people who watch my show and read my books always ask the same question: ‘Where can I find the ingredients I need to try your recipes at home?’” said Lidia. “I’m now proud to be able to offer specialty food items selected by my good friend Lou Di Palo, who is as passionate about quality Italian food products as I am about Italian cuisine.”
“I have been a huge admirer of Lidia for years,” said Lou Di Palo. “She’s taught millions of Americans about authentic, high quality Italian cuisine — and that cuisine is based on the kind of quality, artisan ingredients that my family has been offering our customers for four generations.”
Di Palo’s Fine Foods has long had the reputation of importing the finest quality Italian delicacies to food lovers in New York, and Lou Di Palo has earned a reputation as one of America’s foremost authorities on the specialty artisan foods of Italy. Ruth Reichl, Editor and Chief of Gourmet Magazine calls shopping at Di Palo’s “One of the greatest pleasures of my life” and gushed to Gourmet’s readers in a recent newsletter that Di Palo Selects, is a “wonderful resource.”
About Lidia Bastianich
Lidia Matticchio Bastianich is an award winning chef, restaurateur, cookbook author and Public Television cooking show host. Her latest series, Lidia’s Italy, was nominated for an Emmy in 2008. She is also the host and author of several earlier series and companion books including Lidia’s Family Table, Lidia’s Italian American Kitchen and Lidia’s Italian Table. Lidia’s Family Table was nominated for Best National Cooking show in 2007. Together with her daughter, Tanya, she has written Lidia Cooks from the Heart of Italy, due out in October of 2009 along with another 52 episodes of Lidia’s Italy.
In addition to over ten years with Public Television, Lidia is well known for her acclaimed restaurants including the three-star Felidia and Del Posto restaurants in New York, the popular theater Becco restaurant and Lidia’s restaurants in Kansas City and Pittsburgh. Lidia was named Outstanding Chef – U.S. and Outstanding Chef – New York by the prestigious James Beard Foundation.
Lidia and son, Joseph Bastianich, well known wine expert and restaurateur of multiple locations in New York, Las Vegas, Los Angeles and beyond also produce award-winning wines at the Bastianich and La Mozza vineyards in Italy. Lidia is also active in Public Television fundraising and dedicates much of her time raising monies for organizations like Unifem as well as many other national and local charities. For more information on Lidia, visit www.lidiasitaly.com.
About Di Palo Selects
Di Palo Selects (www.dipaloselects.com), launched in the fall of 2008, carries the best artisan foods of Italy and communicates the rich culinary traditions and the story and behind each hand-selected product. Di Palo Selects offers Italy’s finest cheeses, pastas, salumi, olive oils, balsamic vinegars and more, personally selected by Lou Di Palo. “I love to visit the dedicated craftsman who make these great products, select unique items to bring back to the US, and very importantly to learn about the history and traditions of how these products are made, and what makes them so special,” says Lou Di Palo. “My passion is to share this knowledge with my customers so they feel transported to the small villages and farms of Italy where the products come from.”
When Lidia wanted a reliable resource for her many hungry fans clamoring for a place to find the freshest, highest quality, Italian ingredients to use in her recipes, Di Palo Selects was the obvious choice. Now Lidia’s fans can find the essentials they need: Grana Padano cheese, fine olive oils, hard-to find cuts of pasta, and more. Lidia and Lou are a match made in heaven: They share passion, knowledge, and generosity of spirit, and they have a common goal of making Italy’s rich culinary heritage accessible to food-lovers all over the United States.
“Visitors to my website (www.lidiasitaly.com) and people who watch my show and read my books always ask the same question: ‘Where can I find the ingredients I need to try your recipes at home?’” said Lidia. “I’m now proud to be able to offer specialty food items selected by my good friend Lou Di Palo, who is as passionate about quality Italian food products as I am about Italian cuisine.”
“I have been a huge admirer of Lidia for years,” said Lou Di Palo. “She’s taught millions of Americans about authentic, high quality Italian cuisine — and that cuisine is based on the kind of quality, artisan ingredients that my family has been offering our customers for four generations.”
Di Palo’s Fine Foods has long had the reputation of importing the finest quality Italian delicacies to food lovers in New York, and Lou Di Palo has earned a reputation as one of America’s foremost authorities on the specialty artisan foods of Italy. Ruth Reichl, Editor and Chief of Gourmet Magazine calls shopping at Di Palo’s “One of the greatest pleasures of my life” and gushed to Gourmet’s readers in a recent newsletter that Di Palo Selects, is a “wonderful resource.”
About Lidia Bastianich
Lidia Matticchio Bastianich is an award winning chef, restaurateur, cookbook author and Public Television cooking show host. Her latest series, Lidia’s Italy, was nominated for an Emmy in 2008. She is also the host and author of several earlier series and companion books including Lidia’s Family Table, Lidia’s Italian American Kitchen and Lidia’s Italian Table. Lidia’s Family Table was nominated for Best National Cooking show in 2007. Together with her daughter, Tanya, she has written Lidia Cooks from the Heart of Italy, due out in October of 2009 along with another 52 episodes of Lidia’s Italy.
In addition to over ten years with Public Television, Lidia is well known for her acclaimed restaurants including the three-star Felidia and Del Posto restaurants in New York, the popular theater Becco restaurant and Lidia’s restaurants in Kansas City and Pittsburgh. Lidia was named Outstanding Chef – U.S. and Outstanding Chef – New York by the prestigious James Beard Foundation.
Lidia and son, Joseph Bastianich, well known wine expert and restaurateur of multiple locations in New York, Las Vegas, Los Angeles and beyond also produce award-winning wines at the Bastianich and La Mozza vineyards in Italy. Lidia is also active in Public Television fundraising and dedicates much of her time raising monies for organizations like Unifem as well as many other national and local charities. For more information on Lidia, visit www.lidiasitaly.com.
About Di Palo Selects
Di Palo Selects (www.dipaloselects.com), launched in the fall of 2008, carries the best artisan foods of Italy and communicates the rich culinary traditions and the story and behind each hand-selected product. Di Palo Selects offers Italy’s finest cheeses, pastas, salumi, olive oils, balsamic vinegars and more, personally selected by Lou Di Palo. “I love to visit the dedicated craftsman who make these great products, select unique items to bring back to the US, and very importantly to learn about the history and traditions of how these products are made, and what makes them so special,” says Lou Di Palo. “My passion is to share this knowledge with my customers so they feel transported to the small villages and farms of Italy where the products come from.”
GROW Cincinnati
GROW is a long-term program of the Cincinnati Horticultural Society, developed to address the issues currently facing many individuals and families: healthy lifestyles, economic challenges, community involvement and environmental concerns. Participants will increase their knowledge of gardening and be able to appreciate how small changes in our behavior can have a significant effect on our overall well-being.
GROW kicks-off in spring 2009, providing 5,000 individuals throughout the Greater Cincinnati Metro area with vegetable garden kits (pot, soil, plant materials), everything needed for your container garden to yield fresh vegetables for at least 30 meals. By the end of the first harvest, CHS hopes to have influenced the community to be more committed to nature, healthy eating and an active lifestyle. GROW reinforces the increasing desire of consumers to eat locally grown food because it tastes better, is healthier and curbs the cost in rising groceries, demonstrating how sustainable gardening and nutrition work hand in hand, fulfilling CHS’ motto “changing lives…one pot at a time.”
GROW seeks to engage a broad audience of participants: individuals, groups, neighborhoods, schools, families, corporations, and charitable organizations. The fee for Corporate and individual participation is $15 per kit; charitable participation is sponsored by contributions from individuals and foundations.
Current list of GROW participants:
• Richards Industries
• Horan Associates
• Rookwood Pavilion & Commons & Bzak Landscaping
• The Ronald McDonald House
• The Fischer House
• Norwood Public Schools After-School Program
• Hamilton County ESC Early Learning Program
• The Cincinnati Museum Center
GROW kick-off potting events will be held throughout the city in late March through early April.
CHS encourages everyone to become involved in Cincinnati's vegetable revolution! Interested participants or sponsors for GROW can contact:
• Mary Kramer, GROW Program Director, Cincinnati Horticultural Society,
513.872.9555, ext. 17 or chsfoods@fuse.net.
GROW kicks-off in spring 2009, providing 5,000 individuals throughout the Greater Cincinnati Metro area with vegetable garden kits (pot, soil, plant materials), everything needed for your container garden to yield fresh vegetables for at least 30 meals. By the end of the first harvest, CHS hopes to have influenced the community to be more committed to nature, healthy eating and an active lifestyle. GROW reinforces the increasing desire of consumers to eat locally grown food because it tastes better, is healthier and curbs the cost in rising groceries, demonstrating how sustainable gardening and nutrition work hand in hand, fulfilling CHS’ motto “changing lives…one pot at a time.”
GROW seeks to engage a broad audience of participants: individuals, groups, neighborhoods, schools, families, corporations, and charitable organizations. The fee for Corporate and individual participation is $15 per kit; charitable participation is sponsored by contributions from individuals and foundations.
Current list of GROW participants:
• Richards Industries
• Horan Associates
• Rookwood Pavilion & Commons & Bzak Landscaping
• The Ronald McDonald House
• The Fischer House
• Norwood Public Schools After-School Program
• Hamilton County ESC Early Learning Program
• The Cincinnati Museum Center
GROW kick-off potting events will be held throughout the city in late March through early April.
CHS encourages everyone to become involved in Cincinnati's vegetable revolution! Interested participants or sponsors for GROW can contact:
• Mary Kramer, GROW Program Director, Cincinnati Horticultural Society,
513.872.9555, ext. 17 or chsfoods@fuse.net.
Dinner and a Movie Suggestions from Garofalo
Is your romance plummeting? Telling your significant other the "bad economy" is the reason yet again that you need to skip date night might not continue to fly. And dinner and a movie at home probably sounds like a poor subsitute. That is, until you do dinner a movie Italian style! For a little more than the price of a glass of wine and an appetizer at a restaurant, you can escape to Italy (ok, minus the actual air travel and language barrier!) with a simple Italian meal paired with a fine Italian wine and an Italian-themed movie that brings "La Dolce Vita" into your living room.
We know that Italian food has a prominent place in America, but Italian cinematography has also influenced Hollywood. Grab one of these Italian classics to go with your Italian food and wine and you'll have the perfect 'serata italiana'!
Try a classic like Cinema Paradiso that explores youth, coming of age, and reflections (in adulthood) about the past. Or fire up a comedy like Johnny Stecchino that stars well-known actor Roberto Benigni and chronicles his mishaps with the mafia in Sicily. Or tickle the heart strings with Life is Beautiful, a film that tells the story of a Jewish Italian who uses his immigration to help his son survive their detainment in a Nazi concentration camp. In the mood for a little mystery thriller? Try The Talented Mr. Ripley, which features beautiful Italian scenery with a psychological twist.
The Menu!
The beauty of Italian cooking is in the simplicty; a few simple ingredients make the best dishes! This translates not only into great taste, but in today's tough economy it also translates into savings. With a few simple ingredients, you too can have a fabulous romantic Italian dinner for the fraction of the cost in a restaurant. For the cost of a few items that you likely have in your kitchen already, you will be sure to wow without breaking the bank!
· Antipasto: Bruschetta al pomodoro
· Primo: Penne pomodoro e basilico
· Fruit plate: Grapes with Grana Padano
· Wine pairing: Fantinel 'Celebrate Life' Merlot
Ingredients, quantities
· 2 Ripe Tomatoes
· 1 Can Crushed Tomatoes
· 1 Can Tomato Paste
· Small Yellow Onion
· Small Red Onion
· 1/2 pound Grana Padano
· Celebrate Life Merlot
· Fresh Basil
· Italian Bread
· Small bunch of grapes
· Garofalo Pasta
· Fresh Garlic
· 2 fresh rolls
Bruschetta
· Start with some good Italian bread, ripe tomatoes and basil
· Dice tomatoes and chop some basil (rough chops are fine)
· In a bowl, mix the tomatoes, basil, salt and pepper to taste and mix with some Italian extra virgin olive oil and a dash of balsamic vinegar
· Slice the bread in two and place on a stove top grill or in the oven
· Arrange bread on a serving plate and spoon some of the tomato topping onto it
Penne pomodoro e basilico
(Garofalo Penne pasta with tomatoes and basil)
Ingredients:
· 1 lb Garofalo Penne mezzani rigate
· 2 lbs peeled or fresh tomatoes
· 2 cloves of garlic
· 1 bunch of parsley
· Extra virgin olive oil
· Salt
· Pepper
PREPARATION
Heat extra virgin olive oil in a pan with thinly sliced garlic without over browning; add the tomatoes, salt and pepper and cook the sauce slowly until slightly reduced. Add in parsley and cook over low flame for an additional few minutes. Cook the Penne in plenty of salted water and remove when al dente. Drain and mix with some sauce then top with an additional scoop of sauce and garnish with a whole parsley leaf.
We know that Italian food has a prominent place in America, but Italian cinematography has also influenced Hollywood. Grab one of these Italian classics to go with your Italian food and wine and you'll have the perfect 'serata italiana'!
Try a classic like Cinema Paradiso that explores youth, coming of age, and reflections (in adulthood) about the past. Or fire up a comedy like Johnny Stecchino that stars well-known actor Roberto Benigni and chronicles his mishaps with the mafia in Sicily. Or tickle the heart strings with Life is Beautiful, a film that tells the story of a Jewish Italian who uses his immigration to help his son survive their detainment in a Nazi concentration camp. In the mood for a little mystery thriller? Try The Talented Mr. Ripley, which features beautiful Italian scenery with a psychological twist.
The Menu!
The beauty of Italian cooking is in the simplicty; a few simple ingredients make the best dishes! This translates not only into great taste, but in today's tough economy it also translates into savings. With a few simple ingredients, you too can have a fabulous romantic Italian dinner for the fraction of the cost in a restaurant. For the cost of a few items that you likely have in your kitchen already, you will be sure to wow without breaking the bank!
· Antipasto: Bruschetta al pomodoro
· Primo: Penne pomodoro e basilico
· Fruit plate: Grapes with Grana Padano
· Wine pairing: Fantinel 'Celebrate Life' Merlot
Ingredients, quantities
· 2 Ripe Tomatoes
· 1 Can Crushed Tomatoes
· 1 Can Tomato Paste
· Small Yellow Onion
· Small Red Onion
· 1/2 pound Grana Padano
· Celebrate Life Merlot
· Fresh Basil
· Italian Bread
· Small bunch of grapes
· Garofalo Pasta
· Fresh Garlic
· 2 fresh rolls
Bruschetta
· Start with some good Italian bread, ripe tomatoes and basil
· Dice tomatoes and chop some basil (rough chops are fine)
· In a bowl, mix the tomatoes, basil, salt and pepper to taste and mix with some Italian extra virgin olive oil and a dash of balsamic vinegar
· Slice the bread in two and place on a stove top grill or in the oven
· Arrange bread on a serving plate and spoon some of the tomato topping onto it
Penne pomodoro e basilico
(Garofalo Penne pasta with tomatoes and basil)
Ingredients:
· 1 lb Garofalo Penne mezzani rigate
· 2 lbs peeled or fresh tomatoes
· 2 cloves of garlic
· 1 bunch of parsley
· Extra virgin olive oil
· Salt
· Pepper
PREPARATION
Heat extra virgin olive oil in a pan with thinly sliced garlic without over browning; add the tomatoes, salt and pepper and cook the sauce slowly until slightly reduced. Add in parsley and cook over low flame for an additional few minutes. Cook the Penne in plenty of salted water and remove when al dente. Drain and mix with some sauce then top with an additional scoop of sauce and garnish with a whole parsley leaf.
Columbus Asian Festival
Thousands of people from all over Central Ohio and the Midwest will gather in Columbus to enjoy the 15th Annual Asian Festival at Franklin Park, 1777 E. Broad Street in Columbus, on Saturday, May 23 and Sunday, May 24. The festival is free and open to the public.
“We started the Asian Festival in 1995. Our mission was to showcase our Asian Heritage and Culture to the Central Ohio community. About 10,000 people attended the inaugural Asian Festival,” said Dr. Yung-Chen Lu, one of the founders of the Asian Festival. “Last year was a record year. We’ve grown to more than 140,000 visitors. People come not only from Central Ohio to visit, but we also have guests from across the Midwest who come to experience our Asian Festival.”
The Asian Festival will be open from 10a.m. to 9 p.m. on Saturday, May 23rd and
11 a.m. to 7 p.m. on Sunday, May 24th. Admission and parking are free.
The 2009 Asian Festival will feature cultural displays, colorful entertainment, artist demonstrations, delicious food, health and wellness screenings and activities from 15 ethnic groups.
Every year the Festival highlights two countries. This year, the Asian Festival not only brings visitors entertainment from around the globe, but will also highlight entertainment and performances from Korea and South East Asia.
The Asian Festival is also teaming up with the Central Ohio Big Read Project. Amy Tan, the author of the Joy Luck Club will be on hand at the festival to talk with guests and for a book signing.
Additional Highlights:
· Cultural Activities – Each country will have a cultural booth display showcasing richness and cultural traditions in the multipurpose center Throughout the day cultural demonstrations and crafts will be featured in this area.
· Food – Restaurants and food vendors will prepare food that spans the continent from Indonesian Skate skewers to Chinese spicy home-style noodles, green onion pancakes and Philippine fried rice and pancit.
· Entertainment – Includes classical and traditional Asian music and dance to the modern. Groups from around the country state and locally will perform on stage at the Pavilion. To help showcase the festivals’ featured countries: Pak Eun Ha, a traditional Korean drummer will perform along with Pak Hwanyoung, a famous flute and changggo (hour-glass shaped drum) player. .
· Health Pavilion – This year’s Health and Wellness Program is called “Healthy Lifestyle an ounce of Prevention.” Guests will be able to get several different types of free health screenings and talk one on one with medical health educators.
· The Asian festival is once again partnering with the Komen Breast Cancer Foundation and the Komen Race for the Cure to promote Breast Cancer Awareness. The Asian Festival will have a major presence at the Komen Race for the Cure in downtown Columbus on May 16th.
Asian Festival sponsors include the Ohio Commission on Minority Health, The Ohio Arts Council, Greater Columbus Arts Council, American Family, Nationwide Insurance Company, State Farm Insurance Company, ABC6 & Fox28 News and Radio One.
More information is available at www.asian-festival.org, via e-mail at chairperson@asian-festival.org or by calling (614) 402-3384.
“We started the Asian Festival in 1995. Our mission was to showcase our Asian Heritage and Culture to the Central Ohio community. About 10,000 people attended the inaugural Asian Festival,” said Dr. Yung-Chen Lu, one of the founders of the Asian Festival. “Last year was a record year. We’ve grown to more than 140,000 visitors. People come not only from Central Ohio to visit, but we also have guests from across the Midwest who come to experience our Asian Festival.”
The Asian Festival will be open from 10a.m. to 9 p.m. on Saturday, May 23rd and
11 a.m. to 7 p.m. on Sunday, May 24th. Admission and parking are free.
The 2009 Asian Festival will feature cultural displays, colorful entertainment, artist demonstrations, delicious food, health and wellness screenings and activities from 15 ethnic groups.
Every year the Festival highlights two countries. This year, the Asian Festival not only brings visitors entertainment from around the globe, but will also highlight entertainment and performances from Korea and South East Asia.
The Asian Festival is also teaming up with the Central Ohio Big Read Project. Amy Tan, the author of the Joy Luck Club will be on hand at the festival to talk with guests and for a book signing.
Additional Highlights:
· Cultural Activities – Each country will have a cultural booth display showcasing richness and cultural traditions in the multipurpose center Throughout the day cultural demonstrations and crafts will be featured in this area.
· Food – Restaurants and food vendors will prepare food that spans the continent from Indonesian Skate skewers to Chinese spicy home-style noodles, green onion pancakes and Philippine fried rice and pancit.
· Entertainment – Includes classical and traditional Asian music and dance to the modern. Groups from around the country state and locally will perform on stage at the Pavilion. To help showcase the festivals’ featured countries: Pak Eun Ha, a traditional Korean drummer will perform along with Pak Hwanyoung, a famous flute and changggo (hour-glass shaped drum) player. .
· Health Pavilion – This year’s Health and Wellness Program is called “Healthy Lifestyle an ounce of Prevention.” Guests will be able to get several different types of free health screenings and talk one on one with medical health educators.
· The Asian festival is once again partnering with the Komen Breast Cancer Foundation and the Komen Race for the Cure to promote Breast Cancer Awareness. The Asian Festival will have a major presence at the Komen Race for the Cure in downtown Columbus on May 16th.
Asian Festival sponsors include the Ohio Commission on Minority Health, The Ohio Arts Council, Greater Columbus Arts Council, American Family, Nationwide Insurance Company, State Farm Insurance Company, ABC6 & Fox28 News and Radio One.
More information is available at www.asian-festival.org, via e-mail at chairperson@asian-festival.org or by calling (614) 402-3384.
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