Southern Ohio wineries have teamed up for the 'Annual Ohio River Valley Barrel Tasting Tour.' The winemakers at Harmony Hill Vineyards & Estate Winery (Bethel), Kinkead Ridge Estate Winery (Ripley), Burnet Ridge (Cincinnati), Henke Winery (Cincinnati) and Woodstone Creek Winery (Cincinnati) will open their cellars to feature barrel sampling of unreleased vintages. Currently released award winning wines will also be available at the tasting counters for those interested in purchasing that special holiday gift. This is a very traditional event common in California and Oregon, for families and friends to tour their local wineries, taste current and upcoming releases, and meet the winemakers.
More information is available at www.KinkeadRidge.com/barreltasting.htm.
Sunday, November 16, 2008
Thursday, November 13, 2008
Holiday Flavors and Recipe Contest
Turkey Hill’s Limited Edition line features unique and classic flavors that accent special occasions. With the holidays quickly approaching, Peppermint stick and Egg Nog Premium Ice Cream will be available throughout the season.
Egg Nog is currently available in most stores that carry Turkey Hill products. Peppermint Stick will arrive in stores on November 17.
Said Turkey Hill President Quintin Frey, “We are always looking for interesting additions and homemade classics that tie special occasions to the taste of our products. We know that these delicious flavors will enhance the Limited Edition Line—and the holidays!”
As announced on Turkey Hill’s blog, The Ice Cream Journal, Turkey Hill is holding The Ultimate Holiday Recipe Contest using the Egg Nog and Peppermint Stick flavors. Not limited to just drinks or pies, ice cream culinary artists should enter any recipe that uses either new Limited Edition flavor as the main ingredient.
Recipes should be sent to icecreamjournal@gmail.com by December 1. Pictures of finished products are also welcome but not required. The best recipes will be featured on the Turkey Hill website and authors will receive a one-month supply of ice cream. Two top recipes will be picked for each flavor and featured one at a time on the Ice Cream Journal, from December 8-11. Using a blog poll, visitors will vote on their favorite recipe to choose the winner, who will receive a year’s supply of Turkey Hill iced cream.
Each Turkey Hill Limited Edition flavor is made in small batches and available for a limited time only.
# # #
Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the number-one refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast – from Maine to Georgia and west to the Rocky Mountain States. For more information about Turkey Hill, visit turkeyhill.com.
Egg Nog is currently available in most stores that carry Turkey Hill products. Peppermint Stick will arrive in stores on November 17.
Said Turkey Hill President Quintin Frey, “We are always looking for interesting additions and homemade classics that tie special occasions to the taste of our products. We know that these delicious flavors will enhance the Limited Edition Line—and the holidays!”
As announced on Turkey Hill’s blog, The Ice Cream Journal, Turkey Hill is holding The Ultimate Holiday Recipe Contest using the Egg Nog and Peppermint Stick flavors. Not limited to just drinks or pies, ice cream culinary artists should enter any recipe that uses either new Limited Edition flavor as the main ingredient.
Recipes should be sent to icecreamjournal@gmail.com by December 1. Pictures of finished products are also welcome but not required. The best recipes will be featured on the Turkey Hill website and authors will receive a one-month supply of ice cream. Two top recipes will be picked for each flavor and featured one at a time on the Ice Cream Journal, from December 8-11. Using a blog poll, visitors will vote on their favorite recipe to choose the winner, who will receive a year’s supply of Turkey Hill iced cream.
Each Turkey Hill Limited Edition flavor is made in small batches and available for a limited time only.
# # #
Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fourth largest-selling premium ice cream brand and the number-one refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast – from Maine to Georgia and west to the Rocky Mountain States. For more information about Turkey Hill, visit turkeyhill.com.
New Organic Green SuperFood Energy Bars from Amazing Grass
In response to busier lifestyles and poor dietary habits that prevent most people from getting their 5+ daily servings of fruits and vegetables, Amazing Grass has launched new, certified Organic Green SuperFood Energy Bars that feature a premium blend of nature's most nourishing and delicious SuperFoods. The energy bars provide health conscious consumers with a more potent, convenient and affordable way to satisfy their hunger and deliver nutrients to their bodies the way Mother Nature intended - unprocessed, organic and delicious.
Amazing Grass combined their alkalizing Organic Green SuperFood powder with antioxidant rich fruits and vegetables and nutritious organic nuts and seeds to create the Whole Food Energy Bar and Chocolate Whole Food Energy Bar. Like all Amazing Grass products, the new whole food energy bars are cold processed, raw, gluten free, dairy free and vegan.
Both varieties of the new energy bars feature an impressive nutritional profile and ingredient list. With no sugar added, the Whole Food Energy Bar has 220 calories, 8 grams of fat, 5 grams of protein, 25 grams of sugar and 36 grams of carbohydrates. The ingredients include Organic Dates, Organic Agave Nectar, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase, Organic Peppermint), Organic Cashews, Organic Almond Butter, Organic Rice Crisps, Organic Almonds, Organic Sunflower Seeds, Organic Dried Cranberries, Organic Pumpkin Seeds, Organic Dried Coconut and Organic Vanilla Extract.
In addition to the ingredients listed above, the Chocolate Whole Food Energy Bar features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor. The Chocolate Whole Food Energy Bar has 230 calories, 9 grams of fat, 5 grams of protein, 27 grams of sugar and 37 grams of carbohydrates. Both energy bars are sold nationwide at Whole Foods Markets.
Amazing Grass Green SuperFood powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity. The Amazing Grass Green SuperFood blend also provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. In addition to the new Whole Food Energy Bars and Green Superfood Drink Powder, Amazing Grass offers organic Wheat Grass in drink powder and tablet forms, Green SuperFood Chocolate Drink Powder and Kidz SuperFood Chocolate Drink Powder. Amazing Grass products are widely available around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass is a friends- and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Amazing Grass combined their alkalizing Organic Green SuperFood powder with antioxidant rich fruits and vegetables and nutritious organic nuts and seeds to create the Whole Food Energy Bar and Chocolate Whole Food Energy Bar. Like all Amazing Grass products, the new whole food energy bars are cold processed, raw, gluten free, dairy free and vegan.
Both varieties of the new energy bars feature an impressive nutritional profile and ingredient list. With no sugar added, the Whole Food Energy Bar has 220 calories, 8 grams of fat, 5 grams of protein, 25 grams of sugar and 36 grams of carbohydrates. The ingredients include Organic Dates, Organic Agave Nectar, Amazing Grass Green SuperFood (Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Spinach, Organic Chlorella, Organic Broccoli, Organic Acai, Organic Maca, Organic Carrot, Organic Beet, Raspberry, Organic Rose Hips, Pineapple, Green Tea, Organic Flax Lignans, L. Adidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase, Cellulase, Organic Peppermint), Organic Cashews, Organic Almond Butter, Organic Rice Crisps, Organic Almonds, Organic Sunflower Seeds, Organic Dried Cranberries, Organic Pumpkin Seeds, Organic Dried Coconut and Organic Vanilla Extract.
In addition to the ingredients listed above, the Chocolate Whole Food Energy Bar features an innovative Fair Trade Organic Dark Chocolate Coating made from Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Non-GMO Soy Lecithin and Natural Vanilla Flavor. The Chocolate Whole Food Energy Bar has 230 calories, 9 grams of fat, 5 grams of protein, 27 grams of sugar and 37 grams of carbohydrates. Both energy bars are sold nationwide at Whole Foods Markets.
Amazing Grass Green SuperFood powder has a high concentration of naturally-occurring enzymes, carotenoids, phytonutrients and antioxidants that work synergistically to fight free radicals, remove toxins and repair damaged cells. Ultimately, Amazing Grass contains every amino acid, vitamin, and mineral necessary to sustain human life. Since the human body is designed to get nutrition from whole foods, the body is able to efficiently and rapidly absorb the nutrients in Green SuperFood and quickly convert them to fuel.
For the majority of people, stress and consumption of unhealthy processed foods can create an acidic imbalance in the blood that, among other problems, can cause the body to store water and build up fat in the arteries (cholesterol) as protection from acidic blood. The rich chlorophyll content and high alkalinity of Amazing Grass Green SuperFood helps to combat acidity and restore blood to the optimal pH level. It also promotes improved circulation, digestion and regular elimination.
The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including more than 70% certified organic ingredients and an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. Amazing Grass Green SuperFood combines nutrient dense green food concentrates with other uniquely powerful ingredients like açaí and maca. SambazonÒ Acai, is a purple berry loaded with antioxidants, healthy omega fats, fiber and protein that grows in the Amazon Rainforest; and maca is a nutritious root grown at high altitudes in Peru that is known to be an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity. The Amazing Grass Green SuperFood blend also provides more organic whole leaf greens per gram than any leading green superfood mix, and unlike many others, it contains no soy lecithin fillers.
Amazing Grass’ mission is to educate the world about the benefits of green superfoods and the improved quality of life from healthy eating habits. In addition to the new Whole Food Energy Bars and Green Superfood Drink Powder, Amazing Grass offers organic Wheat Grass in drink powder and tablet forms, Green SuperFood Chocolate Drink Powder and Kidz SuperFood Chocolate Drink Powder. Amazing Grass products are widely available around the country and at www.AmazingGrass.com. The company’s popular GrassHeads program offers auto shipping along with discounts and other cool swag.
Amazing Grass is a friends- and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. The company produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa at a family farm in Kansas, and markets the most nutritious, convenient and affordable green superfoods to help families thrive. Amazing Grass stands out because the grasses are field-grown throughout the winter allowing the roots to soak up nutrients from mineral-rich soil for over 6 months. “The young leaves are harvested just one time each year at their nutritional peak,” says President Brandon Bert. "The greens are carefully flash dehydrated at low temperatures, frozen as whole leaf powders and then packed in nitrogen to maintain freshness. The extra steps ensure customers get the most nutrient-dense raw green food powders in the world," adds Bert.
Wednesday, November 12, 2008
The Jordan Grill
You're going to a game, the beach, a park, campgrounds, and you want to grill but don't want to bother with charcoal, lighter fluid or a cumbersome grill. The Jordan Grill is the answer. The Jordan Grill, a portable, disposable (usable several times!) grill is the instant solution for party hosts, tailgaters, apartment dwellers…..anyone who wants an easy, affordable, grill option.
A disposable Grill-in-a-Box, The Jordan Grill is ready to use…….just add the food! The Jordan Grill is a small grill-to-go that contains charcoal in a small aluminum pan with a grate on top. Whether you want burgers, ribs, hot dogs or vegetables, all you need is a match. This grill is easy to transport, effortless to use, simple to light and ready in 15 minutes. And with The Jordan Grill there's NO MESS! Just simply discard it when done. Ideal for picnics, tailgating, beach parties, boating, hiking, concerts, camping, fishing or a spur-of-the-moment barbecue (in winter, when the grill is put away), The Jordan Grill is made to go anywhere you go.
In addition, The Jordan Grill can be customized for corporate events, teams, universities and tailgating clubs in various quantities at a reasonable price.
The Jordan Grill is available for $5.99, plus shipping - at this price, most grillers will want to keep a few on hand! For more information on ordering the grill or customized grills, in quantity, call 914-235-8246 or go to www.thejordangrill.com
A disposable Grill-in-a-Box, The Jordan Grill is ready to use…….just add the food! The Jordan Grill is a small grill-to-go that contains charcoal in a small aluminum pan with a grate on top. Whether you want burgers, ribs, hot dogs or vegetables, all you need is a match. This grill is easy to transport, effortless to use, simple to light and ready in 15 minutes. And with The Jordan Grill there's NO MESS! Just simply discard it when done. Ideal for picnics, tailgating, beach parties, boating, hiking, concerts, camping, fishing or a spur-of-the-moment barbecue (in winter, when the grill is put away), The Jordan Grill is made to go anywhere you go.
In addition, The Jordan Grill can be customized for corporate events, teams, universities and tailgating clubs in various quantities at a reasonable price.
The Jordan Grill is available for $5.99, plus shipping - at this price, most grillers will want to keep a few on hand! For more information on ordering the grill or customized grills, in quantity, call 914-235-8246 or go to www.thejordangrill.com
Dolce Enoteca e Ristorante Inside Grand Sierra Resort Offers Decadent Dishes for Thanksgiving
Dolce Enoteca e Ristorante inside Grand Sierra Resort and Casino dishes a Thanksgiving specialty three-course menu for $32 available Wednesday, Nov. 26 – Saturday, Nov. 29.
The delectable dishes have been prepared exclusively for the Thanksgiving holiday and include a feast sure to satisfy any palate. The first course option is a Dolce Garden Salad which includes fresh mixed greens, tomatoes, onions and a choice of dressing.
Next, diners may indulge on an oven baked turkey dinner which includes turkey, Italian sausage stuffing, mashed potatoes, marshmallow yams, green bean casserole and cranberry relish.
To conclude the luxurious meal, guests can choose from a delicious baked pumpkin or Dutch apple pie.
The special Dolce Enoteca e Ristorante Thanksgiving menu is served 5 to 10 p.m. Wednesday, Nov. 26 – Saturday, Nov. 29. Dolce Enoteca e Ristorante is located in Restaurant Row at Grand Sierra Resort and Casino. Reservations are recommended and can be made by calling 775.324.9444. Dolce Enoteca e Ristorante will also be open from 5 to 10 p.m. serving its standard menu. For more information, please visit www.grandsierraresort.com.
About Dolce Enoteca
Dolce Enoteca is located within the Grand Sierra Resort and Casino and is the premier Italian restaurant and lounge in Reno. With a contemporary take on Northern & Southern Italian fare, Dolce is a warm, sophisticated restaurant with glamorous décor and friendly service. Dolce has a full bar and an extensive wine list to compliment your meal. For more information and reservations, please call 775.324.9444 or check out www.dolcegroup.com
About Grand Sierra Resort and Casino
Grand Sierra Resort and Casino is located in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
The delectable dishes have been prepared exclusively for the Thanksgiving holiday and include a feast sure to satisfy any palate. The first course option is a Dolce Garden Salad which includes fresh mixed greens, tomatoes, onions and a choice of dressing.
Next, diners may indulge on an oven baked turkey dinner which includes turkey, Italian sausage stuffing, mashed potatoes, marshmallow yams, green bean casserole and cranberry relish.
To conclude the luxurious meal, guests can choose from a delicious baked pumpkin or Dutch apple pie.
The special Dolce Enoteca e Ristorante Thanksgiving menu is served 5 to 10 p.m. Wednesday, Nov. 26 – Saturday, Nov. 29. Dolce Enoteca e Ristorante is located in Restaurant Row at Grand Sierra Resort and Casino. Reservations are recommended and can be made by calling 775.324.9444. Dolce Enoteca e Ristorante will also be open from 5 to 10 p.m. serving its standard menu. For more information, please visit www.grandsierraresort.com.
About Dolce Enoteca
Dolce Enoteca is located within the Grand Sierra Resort and Casino and is the premier Italian restaurant and lounge in Reno. With a contemporary take on Northern & Southern Italian fare, Dolce is a warm, sophisticated restaurant with glamorous décor and friendly service. Dolce has a full bar and an extensive wine list to compliment your meal. For more information and reservations, please call 775.324.9444 or check out www.dolcegroup.com
About Grand Sierra Resort and Casino
Grand Sierra Resort and Casino is located in the heart of Reno/Tahoe - America’s Adventure Place. GSR is northern Nevada’s most complete resort destination with nearly 2,000 guest rooms and suites. The property offers a wide variety of accommodations for the everyday business traveler to the complete family vacation with amenities that include 200,000 square feet of meeting and convention space, branded retail shopping, headliner entertainment, a cinema, a 50-lane championship bowling center, outdoor thrill rides, aqua golf driving range, the largest casino north of Las Vegas with 24 hours of heart-pounding action plus so much more. GSR is a proud member of Summit Hotels and Resorts, a prestigious brand of Preferred Hotel Group. For more information, please visit www.grandsierraresort.com or to make reservations call 1.800.648.5080.
Southern Celebrity Chef Cooks for 45,000 Diners
Emory University is proud of its mission to serve sustainable, delicious food to its diners; acclaimed chef and author Virginia Willis prides herself on cooking with only the finest, local ingredients. The coupling of Emory’s mission and Virginia’s expertise is exemplified in the Heritage Harvest Feast — a Thanksgiving menu comprised of recipes from Virginia Willis’s best-selling cookbook BON APPÉTIT, Y’ALL: Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, May 2008, $32.50) which will be served throughout all of Emory University’s dining facilities on Thursday, November 13. To celebrate the Thanksgiving holiday and in the spirit of friendship, family, and fellowship, Virginia Willis and Emory’s talented culinary team will cook soul-satisfying southern favorites, using local produce and heritage turkeys.
The daughter and granddaughter of consummate Southern cooks, Virginia Willis inherited their love of fresh, home-cooked food and unconditional hospitality before going on to become a classically trained French chef. These divergent influences inform BON APPÉTIT, Y’ALL, Virginia’s passionate homage to her culinary roots. Brimming with recipes meant for the family home kitchen, displaced Southerners yearning for a taste of home, aspiring cooks, and anyone who appreciates good food, and enhanced with stories, photos, tips, and techniques, BON APPÉTIT, Y’ALL seamlessly blends Virginia’s Southern and French roots into a memorable and thoroughly modern cookbook.
Emory University's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015. A Sustainable Food Committee was named by the President in the spring of 2007 to lead Emory’s Sustainable Food Initiative. The group includes a dozen members — faculty, staff, graduate, and undergraduate students — from all across the University and has accomplished a number of projects including establishing food purchasing guidelines and defining “sustainable” and “local” food.
About the Author
VIRGINIA WILLIS is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
The daughter and granddaughter of consummate Southern cooks, Virginia Willis inherited their love of fresh, home-cooked food and unconditional hospitality before going on to become a classically trained French chef. These divergent influences inform BON APPÉTIT, Y’ALL, Virginia’s passionate homage to her culinary roots. Brimming with recipes meant for the family home kitchen, displaced Southerners yearning for a taste of home, aspiring cooks, and anyone who appreciates good food, and enhanced with stories, photos, tips, and techniques, BON APPÉTIT, Y’ALL seamlessly blends Virginia’s Southern and French roots into a memorable and thoroughly modern cookbook.
Emory University's sustainability vision sets an ambitious goal of 75 percent local or sustainably grown food in the hospitals and cafeterias by 2015. A Sustainable Food Committee was named by the President in the spring of 2007 to lead Emory’s Sustainable Food Initiative. The group includes a dozen members — faculty, staff, graduate, and undergraduate students — from all across the University and has accomplished a number of projects including establishing food purchasing guidelines and defining “sustainable” and “local” food.
About the Author
VIRGINIA WILLIS is a French-trained chef, food writer, cooking teacher, and television producer. She has worked with Martha Stewart, Bobby Flay, and Nathalie Dupree, and her articles have appeared in Country Living, Family Fun, and Eating Well. She lives in Atlanta and is available for interviews. Visit www.virginiawillis.com for more information.
Herbs Company Get National People’s Choice Award from Co-op America
Eugene, OR-based Mountain Rose Herbs is being named today as the People’s Choice for Green Business of the Year from Co-op America. The award will be made formally this Friday at the San Francisco Green Festival™.
Since 1987, Mountain Rose Herbs has focused on delivering exceptional quality certified organic products with a strict emphasis on sustainable agriculture. Mountain Rose Herbs, which employs 60 people, produces only about 80 gallons of waste each month, the equivalent of an average four-person household. They are working toward a goal of zero waste. Additionally, the company is working to protect our environment, support the local economy, and move America towards more sustainable transportation in this country by having their commercial fleet of trucks runs on 100 percent locally produced biodiesel, made from waste vegetable oil, one of the cleanest modes of transportation available.
Thousands of consumers nationwide took part in a Co-op America online questionnaire to select their favorite green businesses. Based on 6,277 ballots submitted by consumers across the U.S., the top-10 finalists for the most popular environmentally-friendly business were: AlterEco, San Francisco, CA.; Babyworks, Portland, OR.; Frontier Natural Products, Norway, IA.; GAIAM, Boulder, Co.; Kate's Caring Gifts, Fremont, CA.; Mountains of the Moon, Chicago, IL.; Mountain Rose Herbs, Eugene, OR.; Pizza Fusion, Fort Lauderdale, FL.; We Add Up, Mentor, OR.; and West Paw Design; Bozeman, MT.
“We were thrilled by the tremendous interest of environmentally and socially conscious consumers across the country in voting for their favorite green businesses,” said Co-op America Corporate Responsibility Programs Director Todd Larsen. “We’re pleased to announce that green consumers awarded the prize this year to Mountain Rose Herbs, which is focused on maintaining eco-friendly practices not only in their production but also in their shipping and office operations. Their green and sustainable practices are truly a model for other companies.”
Mountain Rose Herbs Operations Manager and Director of Quality Control Shawn Donnille said: “The environmental ideals and practices incorporated by this company are an accurate reflection of the principles that all of us adopt in our personal lives. None of this would be possible without the enthusiasm and commitment exercised by each employee, and we could not do it without them.”
Mountain Rose is committed to being 100 percent organic, and has been since 2001, when they decreed that no conventionally grown materials would enter their warehouse again. They are also committed to their sourcing, which means providing quality green products to their customers, as well as protecting workers all along the supply chain. They are also one of the only companies in the US to carry Fair Trade Certified™ herbs, which guarantee that workers at the beginning of the supply chain receive a living wage and work under fair conditions. They also offer other Fair Trade items in their product line.
Mountain Rose Herbs uses 100-percent post-consumer recycled paper in their catalog, post-consumer recycled packaging for shipping orders, and uses office supplies, including paper clips and push-pins that are made with recycled content. They also power their building on 100-percent renewable energy, use energy-efficient computers, and only use green, natural, and biodegradable cleaning products inside their facility.
ABOUT CO-OP AMERICA
Co-op America is the leading green economy organization. Founded in 1982, Co-op America provides the economic strategies, organizing power and practical tools for businesses and individuals to solve today's social and environmental problems. Co-op America’s green economy programs encourage corporate responsibility, tackle climate change, build fair trading systems, advance healthy, local communities, and provide green purchasing and investing information for families and businesses.
To receive Co-op America’s popular publications, including Real Money and the National Green Pages, participate in Co-op America’s Green Business Conferences or Green Festivals, or to get its free e-newsletter, providing the latest green news, green discounts and opportunities to take action for a green economy, visit http://www.coopamerica.org, email info@coopamerica.org, or call at 800-58-GREEN.
Since 1987, Mountain Rose Herbs has focused on delivering exceptional quality certified organic products with a strict emphasis on sustainable agriculture. Mountain Rose Herbs, which employs 60 people, produces only about 80 gallons of waste each month, the equivalent of an average four-person household. They are working toward a goal of zero waste. Additionally, the company is working to protect our environment, support the local economy, and move America towards more sustainable transportation in this country by having their commercial fleet of trucks runs on 100 percent locally produced biodiesel, made from waste vegetable oil, one of the cleanest modes of transportation available.
Thousands of consumers nationwide took part in a Co-op America online questionnaire to select their favorite green businesses. Based on 6,277 ballots submitted by consumers across the U.S., the top-10 finalists for the most popular environmentally-friendly business were: AlterEco, San Francisco, CA.; Babyworks, Portland, OR.; Frontier Natural Products, Norway, IA.; GAIAM, Boulder, Co.; Kate's Caring Gifts, Fremont, CA.; Mountains of the Moon, Chicago, IL.; Mountain Rose Herbs, Eugene, OR.; Pizza Fusion, Fort Lauderdale, FL.; We Add Up, Mentor, OR.; and West Paw Design; Bozeman, MT.
“We were thrilled by the tremendous interest of environmentally and socially conscious consumers across the country in voting for their favorite green businesses,” said Co-op America Corporate Responsibility Programs Director Todd Larsen. “We’re pleased to announce that green consumers awarded the prize this year to Mountain Rose Herbs, which is focused on maintaining eco-friendly practices not only in their production but also in their shipping and office operations. Their green and sustainable practices are truly a model for other companies.”
Mountain Rose Herbs Operations Manager and Director of Quality Control Shawn Donnille said: “The environmental ideals and practices incorporated by this company are an accurate reflection of the principles that all of us adopt in our personal lives. None of this would be possible without the enthusiasm and commitment exercised by each employee, and we could not do it without them.”
Mountain Rose is committed to being 100 percent organic, and has been since 2001, when they decreed that no conventionally grown materials would enter their warehouse again. They are also committed to their sourcing, which means providing quality green products to their customers, as well as protecting workers all along the supply chain. They are also one of the only companies in the US to carry Fair Trade Certified™ herbs, which guarantee that workers at the beginning of the supply chain receive a living wage and work under fair conditions. They also offer other Fair Trade items in their product line.
Mountain Rose Herbs uses 100-percent post-consumer recycled paper in their catalog, post-consumer recycled packaging for shipping orders, and uses office supplies, including paper clips and push-pins that are made with recycled content. They also power their building on 100-percent renewable energy, use energy-efficient computers, and only use green, natural, and biodegradable cleaning products inside their facility.
ABOUT CO-OP AMERICA
Co-op America is the leading green economy organization. Founded in 1982, Co-op America provides the economic strategies, organizing power and practical tools for businesses and individuals to solve today's social and environmental problems. Co-op America’s green economy programs encourage corporate responsibility, tackle climate change, build fair trading systems, advance healthy, local communities, and provide green purchasing and investing information for families and businesses.
To receive Co-op America’s popular publications, including Real Money and the National Green Pages, participate in Co-op America’s Green Business Conferences or Green Festivals, or to get its free e-newsletter, providing the latest green news, green discounts and opportunities to take action for a green economy, visit http://www.coopamerica.org, email info@coopamerica.org, or call at 800-58-GREEN.
The Peat Inn
THE PEAT INN is a destination restaurant with a warm welcome and a reputation that extends well beyond Fife. Situated just 6 miles from the famous golfing and university town of St Andrews, The Peat Inn has been a food lover's institution for many years and, as of last year, is now owned and run by Chef and food columnist Geoffrey Smeddle and his wife Katherine.
The husband and wife team took over the iconic 5 star Scottish restaurant with rooms from previous owners David and Patricia Wilson in June 2006. David and Patricia built up the reputation of The Peat Inn over three decades, transforming it from an isolated rural pub into a culinary retreat. Geoffrey and Katherine adopt a similar philosophy and approach to their predecessors, which has already won over long-standing regulars and reignited interest from those who appreciate good food, fine wines and a warm welcome.
Geoffrey uses local seasonal produce combined with a classical French training, to create an imaginative and exciting menu, reflecting the best of Scottish ingredients. Prior to taking over the Peat Inn, Geoffrey was Head Chef at Sir Terence Conran's étain restaurant in Glasgow, where he won Best City Chef 2005 in the Scottish chef awards and the restaurant was also awarded Restaurant of the Year 2005-6 in the AA Restaurant Guide.
A few steps from the restaurant lies The Residence providing luxury accommodation in eight luxurious suites, each individually styled, with en-suite marble bathrooms and views over the private gardens and surrounding farmland. Seven of these suites are split level, with a separate sitting room area upstairs, away from the bedroom. The Peat Inn captures the best of small country house hotels but with an unpretentious atmosphere.
In autumn of 2006 The Peat Inn was awarded 5 stars by VisitScotland as a restaurant with rooms, is one of Joanna Blythman’s choices in a list of the top seasonal restaurants in Scotland and is also one of the AA’s Top 200 rated hotels. The Peat Inn is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service.
Dishes at the Peat Inn might include terrine of duck confit and foie gras with homemade toasted brioche; Anstruther lobster with lime, vanilla and mango; Roast monkfish with oxtail tortellini; Daube of beef with parsnip puree and glazed onions; warm milk chocolate and hazelnut fondant with espresso ice cream. http://www.thepeatinn.couk/
The husband and wife team took over the iconic 5 star Scottish restaurant with rooms from previous owners David and Patricia Wilson in June 2006. David and Patricia built up the reputation of The Peat Inn over three decades, transforming it from an isolated rural pub into a culinary retreat. Geoffrey and Katherine adopt a similar philosophy and approach to their predecessors, which has already won over long-standing regulars and reignited interest from those who appreciate good food, fine wines and a warm welcome.
Geoffrey uses local seasonal produce combined with a classical French training, to create an imaginative and exciting menu, reflecting the best of Scottish ingredients. Prior to taking over the Peat Inn, Geoffrey was Head Chef at Sir Terence Conran's étain restaurant in Glasgow, where he won Best City Chef 2005 in the Scottish chef awards and the restaurant was also awarded Restaurant of the Year 2005-6 in the AA Restaurant Guide.
A few steps from the restaurant lies The Residence providing luxury accommodation in eight luxurious suites, each individually styled, with en-suite marble bathrooms and views over the private gardens and surrounding farmland. Seven of these suites are split level, with a separate sitting room area upstairs, away from the bedroom. The Peat Inn captures the best of small country house hotels but with an unpretentious atmosphere.
In autumn of 2006 The Peat Inn was awarded 5 stars by VisitScotland as a restaurant with rooms, is one of Joanna Blythman’s choices in a list of the top seasonal restaurants in Scotland and is also one of the AA’s Top 200 rated hotels. The Peat Inn is about the whole dining experience: the warm atmosphere in the restaurant, the extensive wine list on offer and the friendly elegant service.
Dishes at the Peat Inn might include terrine of duck confit and foie gras with homemade toasted brioche; Anstruther lobster with lime, vanilla and mango; Roast monkfish with oxtail tortellini; Daube of beef with parsnip puree and glazed onions; warm milk chocolate and hazelnut fondant with espresso ice cream. http://www.thepeatinn.couk/
Tuesday, November 11, 2008
Tea and the Cold and Flu Bug
November is commonly referred to as the start of the dreaded “cold and flu” season, and the CDC estimates this year that there will be more than 200,000 Americans affected and most likely calling out sick from work, school and even social gatherings. So what can one do to avoid the cold and flu?
While the CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu, consumption of immunity-boosting beverages such as hot and iced tea year-round may also aid the body in staying healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that tea contains a component that can help the body ward off infection and disease, and that drinking tea may strengthen the immune system. The researchers identified a substance in tea, theanine, which primes the immune system.
A subsequent human clinical trial showed that participants who drank five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times.
According to this study, the data suggests that drinking Black Tea provides the body’s immune system with natural resistance to infection.
While drinking tea may not completely protect you from getting sick this season, the CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly.
So try to stay healthy this cold and flu season and don’t forget to drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
While the CDC strongly recommends an annual flu vaccine as the best way to reduce the chances that you will get the flu, consumption of immunity-boosting beverages such as hot and iced tea year-round may also aid the body in staying healthy during the cold and flu season.
Published research from Brigham and Women’s Hospital and Harvard University indicates that tea contains a component that can help the body ward off infection and disease, and that drinking tea may strengthen the immune system. The researchers identified a substance in tea, theanine, which primes the immune system.
A subsequent human clinical trial showed that participants who drank five cups of Black Tea a day for two to four weeks boosted the body’s immune defense system by four times.
According to this study, the data suggests that drinking Black Tea provides the body’s immune system with natural resistance to infection.
While drinking tea may not completely protect you from getting sick this season, the CDC states that healthy adults have a 30% chance of contracting the flu even with an annual flu vaccination, and the vaccine may be somewhat less effective for children and the elderly.
So try to stay healthy this cold and flu season and don’t forget to drink your tea every day! For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
Monday, November 10, 2008
The Grapes of Galilee Releases New Vintages
It was at a wedding in Galilee where, 2,000 years ago, Jesus turned water into wine. Today, this region is home to The Grapes of GalileeTM, wines of exceptional quality crafted to offer something original and inspirational in the spirit of unity for the various religions that originate from this area.
The Grapes of Galilee are grown next to Nazareth by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States. The wine’s suggested retail price is $13.99.
Cabernet Sauvignon 2006 - Deep royal purple, showing aromas of leather and dark cherry. Flavors focus on dark fruits, some plum, and hints of brown aromatic spice. Good mid palate with firm fruit tannins. Oak and fruit well integrated with a long, fruit-filled finish. Fruit and tannins in synch through to the finish, making the wine fun to drink.
Merlot 2006 - Medium bodied, with soft tannins and generous aromas of red and black berries with notes of cinnamon hearts and some oak. Oak initially frames the palate, which goes to red berries and black cherry, then becomes more integrated; very pleasant.
Chardonnay 2007 - Light gold, medium-bodied, with initial aromas somewhat shy, but clean and focused on pear and tropical fruit--specifically star fruit (carambola) and cherimoya. Very gentle fruit, unoaked, with good acidity gives the wine a clean, lively, fruit-focused finish.
“This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, visit www.haroz.com.
The Grapes of Galilee are grown next to Nazareth by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States. The wine’s suggested retail price is $13.99.
Cabernet Sauvignon 2006 - Deep royal purple, showing aromas of leather and dark cherry. Flavors focus on dark fruits, some plum, and hints of brown aromatic spice. Good mid palate with firm fruit tannins. Oak and fruit well integrated with a long, fruit-filled finish. Fruit and tannins in synch through to the finish, making the wine fun to drink.
Merlot 2006 - Medium bodied, with soft tannins and generous aromas of red and black berries with notes of cinnamon hearts and some oak. Oak initially frames the palate, which goes to red berries and black cherry, then becomes more integrated; very pleasant.
Chardonnay 2007 - Light gold, medium-bodied, with initial aromas somewhat shy, but clean and focused on pear and tropical fruit--specifically star fruit (carambola) and cherimoya. Very gentle fruit, unoaked, with good acidity gives the wine a clean, lively, fruit-focused finish.
“This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, visit www.haroz.com.
Sunday, November 9, 2008
Gourmet Tarts for the Holidays
The stress of shopping, cleaning and
cooking (not to mention working full-time) can be overwhelming during the
holiday season. This year, The Daphne Baking Company’s chocolate and
chocolate raspberry tarts make an elegant ending to any meal whether it be
an impromptu after-shopping supper or Christmas dinner. Served plain or
with flavored whipped cream, even the busiest hosts can serve memorable
holiday desserts. The tarts are currently available at retail outlets
throughout New Jersey, New York, and New England as well as on-line at
www.daphnebaking.com.
Chocolate: Indulgence at its finest. The Daphne Baking Company’s flaky
chocolate crust is filled with a decadent French Valrhona chocolate
ganache.
Chocolate Raspberry: A classic combination. Flaky chocolate crust is
filled with a chocolate ganache and topped with a raspberry curd.
Mocha Whipped Cream:
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1 1/2tablespoon cocoa powder, sifted
1 teaspoon instant espresso
Using an electric mixer, whip cream, sugar, cocoa, and espresso on
medium-low speed until frothy, about 30 seconds. Increase speed to
medium-high and beat until soft peaks form.
###
About The Daphne Baking Company
“We do the work, you take the credit”
The Daphne Baking Company’s premier line of tarts provides the elegance of
fine pastry straight from the freezer. Each tart is made by hand with only
the finest, all-natural ingredients including sweet cream butter, imported
spices, and artisanal New England maple syrup. Each package contains two
3-inch tarts, perfect for tidy individual servings. The tarts will
maintain their freshness for three months if frozen properly. For a list
of stores and information on additional products by Daphne, visit:
www.daphnebaking.com.
cooking (not to mention working full-time) can be overwhelming during the
holiday season. This year, The Daphne Baking Company’s chocolate and
chocolate raspberry tarts make an elegant ending to any meal whether it be
an impromptu after-shopping supper or Christmas dinner. Served plain or
with flavored whipped cream, even the busiest hosts can serve memorable
holiday desserts. The tarts are currently available at retail outlets
throughout New Jersey, New York, and New England as well as on-line at
www.daphnebaking.com.
Chocolate: Indulgence at its finest. The Daphne Baking Company’s flaky
chocolate crust is filled with a decadent French Valrhona chocolate
ganache.
Chocolate Raspberry: A classic combination. Flaky chocolate crust is
filled with a chocolate ganache and topped with a raspberry curd.
Mocha Whipped Cream:
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1 1/2tablespoon cocoa powder, sifted
1 teaspoon instant espresso
Using an electric mixer, whip cream, sugar, cocoa, and espresso on
medium-low speed until frothy, about 30 seconds. Increase speed to
medium-high and beat until soft peaks form.
###
About The Daphne Baking Company
“We do the work, you take the credit”
The Daphne Baking Company’s premier line of tarts provides the elegance of
fine pastry straight from the freezer. Each tart is made by hand with only
the finest, all-natural ingredients including sweet cream butter, imported
spices, and artisanal New England maple syrup. Each package contains two
3-inch tarts, perfect for tidy individual servings. The tarts will
maintain their freshness for three months if frozen properly. For a list
of stores and information on additional products by Daphne, visit:
www.daphnebaking.com.
Wednesday, November 5, 2008
Get Healthy this New Year with O.N.E.!
It’s that time of year again—time to sit down and consider that list of New Year’s resolutions. From hitting the gym to eating better, most of us have health and fitness goals at the top of our to-dos.
Make O.N.E. (www.onenaturalexperience.com) part of your new year! A healthy, grab-and-go drink from O.N.E. is a great way to get your day started right:
• Instead of coffee for your morning pick-me-up, try O.N.E. Coffee Berry as a healthier alternative—one 11 oz serving contains as much caffeine as a cup of green tea, but it is packed with vitamin C and antioxidants which help protect the body against oxidative stress (which we all need a little protection from!)
• Have a bit of extra time? Make a smoothie: blend some protein power and your favorite fruit with O.N.E. Coconut Water. Known as nature’s original sports drink, it’s loaded with all five essential electrolytes and potassium which quickly re-hydrates the body to give you the energy to make it through the day! It also contains only 60 calories per serving and is naturally fat-free.
• Have a long day ahead? Opt for O.N.E. Amazon Açaí to boost energy and stamina, combat pre-mature aging, improve mental clarity, bolster the immune system and detoxify the body. O.N.E. Amazon Açaí contains more antioxidants than pomegranates, is rich is Omega 3, 6 & 9 and Amino Acids, as well as Vitamin B & E, Ellagic Acid and Vitamin C. It is also rich in Anthocyanins, an essential antioxidant found in red wine. And, if you can’t get enough of this superfood, it now comes in a 1 Liter size.
Make O.N.E. (www.onenaturalexperience.com) part of your new year! A healthy, grab-and-go drink from O.N.E. is a great way to get your day started right:
• Instead of coffee for your morning pick-me-up, try O.N.E. Coffee Berry as a healthier alternative—one 11 oz serving contains as much caffeine as a cup of green tea, but it is packed with vitamin C and antioxidants which help protect the body against oxidative stress (which we all need a little protection from!)
• Have a bit of extra time? Make a smoothie: blend some protein power and your favorite fruit with O.N.E. Coconut Water. Known as nature’s original sports drink, it’s loaded with all five essential electrolytes and potassium which quickly re-hydrates the body to give you the energy to make it through the day! It also contains only 60 calories per serving and is naturally fat-free.
• Have a long day ahead? Opt for O.N.E. Amazon Açaí to boost energy and stamina, combat pre-mature aging, improve mental clarity, bolster the immune system and detoxify the body. O.N.E. Amazon Açaí contains more antioxidants than pomegranates, is rich is Omega 3, 6 & 9 and Amino Acids, as well as Vitamin B & E, Ellagic Acid and Vitamin C. It is also rich in Anthocyanins, an essential antioxidant found in red wine. And, if you can’t get enough of this superfood, it now comes in a 1 Liter size.
Culinary Competition is Saturday at Cincinnati State
Who: Ten aspiring young chefs
What: Cincinnati Bailliage 2008 Young Chef Rotisseurs Competition
When: Saturday, Nov. 8, 10 a.m. until approximately 5 p.m.; awards ceremony 6 p.m.
Where: Midwest Culinary Institute, housed in the Advanced Technology and Learning Center (ATLC) on the Clifton campus
Background: This is a competition for young chefs (age 27 and below) from the Greater Cincinnati area. It’s sponsored by the Midwest Culinary Institute and the Cincinnati chapter, or bailliage, of the “Confrerie de la Chaine des Rotisseurs,’’ which bills itself as the oldest gastronomic organization in the world.
Details: Contestants will be required to plan and prepare a three-course meal for four people from a basket of ingredients they will not have seen in advance. Winners will be picked by a panel of judges and announced at an awards ceremony Saturday evening. Members of the Cincinnati Baillage will be on hand to observe part of the competition and awards ceremony, and will dine Saturday night at the Summit, the fine dining restaurant operated by the Midwest Culinary Institute.
What: Cincinnati Bailliage 2008 Young Chef Rotisseurs Competition
When: Saturday, Nov. 8, 10 a.m. until approximately 5 p.m.; awards ceremony 6 p.m.
Where: Midwest Culinary Institute, housed in the Advanced Technology and Learning Center (ATLC) on the Clifton campus
Background: This is a competition for young chefs (age 27 and below) from the Greater Cincinnati area. It’s sponsored by the Midwest Culinary Institute and the Cincinnati chapter, or bailliage, of the “Confrerie de la Chaine des Rotisseurs,’’ which bills itself as the oldest gastronomic organization in the world.
Details: Contestants will be required to plan and prepare a three-course meal for four people from a basket of ingredients they will not have seen in advance. Winners will be picked by a panel of judges and announced at an awards ceremony Saturday evening. Members of the Cincinnati Baillage will be on hand to observe part of the competition and awards ceremony, and will dine Saturday night at the Summit, the fine dining restaurant operated by the Midwest Culinary Institute.
Tuesday, November 4, 2008
Feisty Cuban Cuisine Cookbook
Sabor – or flavor, in Spanish – is a concept that encompasses so much more than food. You can cook with sabor, speak with sabor, and dance with sabor, and in Cuba, sabor is both a state of mind and a way of life.
¡Sabor! A Passion for Cuban Cuisine (Running Press, November 2008, $29.95), the aptly titled latest cookbook from Ana Quincoces Rodriguez, offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. Begin ning with the “holy trinity” of Cuban cuisine (gar lic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes, like:
· Croqueta Preparada (Cuban Sandwich with Croquettes)
· Mariquitas (Fried Plantain Chips) with Mojo Criollo (Garlic Sauce)
· Frituras de Bacalao (Cod Fritters)
· Empanadas de Chorizo (Chorizo Turnovers)
· Bistec de Palomilla (Minute Steak)
· Pierna Asada (Roast Pork Leg)
· Tostones (Fried Green Plantains)
· Flan de Coco (Coconut Flan)
Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout.
After just a few moments of paging through ¡Sabor!, cooks of all levels will hear the kitchen calling. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.
About the Author
Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Rodriguez has appeared in several magazines and newspapers and on national television numerous times as a result of the success of her first, self-published, book, Cuban Chicks Can Cook. She lives in Miami, Florida with her husband and two teenage daughters.
_______________________________________________
¡SABOR!
A PASSION FOR CUBAN CUISINE
By Ana Quincoces Rodriguez
Running Press
November 2008
Hardcover Original/$29.95
ISBN: 978-0-7624-3347-6
_______________________________________________
Recipes from ¡SABOR!
Empanadas de Chorizo
Chorizo Turnovers
Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat.
I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool.
You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe. This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).
Makes 20 medium or 40 appetizer-sized empanadas
Empanadas
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup diced onion
1/4 cup diced green bell pepper
1/2 cup tomato sauce
1/4 cup vino seco (dry white cooking wine)
1/4 teaspoon pepper
1/2 pound ground Spanish chorizo sausage
1/2 pound ground sweet ham
Salt
20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator
Canola oil, for shallow frying
Sauce
1 cup thick, refrigerated ranch dressing (I like Marie’s)
1 to 2 tablespoons hot sauce (like Tabasco)
1 to 2 teaspoons chopped cilantro
To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole.
Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days.
Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough.
Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown. Transfer to a paper towel–lined plate and continue frying the rest of the empanadas.
To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.
Empanadas de Carne (Ground Beef Empanadas):
Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this.
Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas):
Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.
Platanos Tentación
Sweet Plantain Casserole
Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good!
Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.
Serves 4 to 6
3 very ripe (black) plantains
4 tablespoons salted butter
1/2 cup light brown sugar
1/4 cup dark rum
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan.
Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside.
Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains.
Cover the pan with aluminum foil and bake for 15 minutes.
Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes.
Remove the foil and bake for 10 minutes to brown the top. Serve immediately.
Bistec de Palomilla
Minute Steak
This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsley—at every Cuban restaurant, cafeteria, and hole-in-the-wall eatery Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.
Serves 4
1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice
1 garlic clove, crushed
4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick
Garlic powder (not garlic salt)
1/4 teaspoon salt, plus more as needed
Pepper
2 tablespoons olive oil
1 cup chopped onion
1/4 cup chopped parsley
1 tablespoon fresh lime juice
Arroz Blanco (White Rice) (page 82), for serving
Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving
Combine the orange juice and garlic in a small bowl.
Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper.
Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak.
Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).
¡Sabor! A Passion for Cuban Cuisine (Running Press, November 2008, $29.95), the aptly titled latest cookbook from Ana Quincoces Rodriguez, offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. Begin ning with the “holy trinity” of Cuban cuisine (gar lic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes, like:
· Croqueta Preparada (Cuban Sandwich with Croquettes)
· Mariquitas (Fried Plantain Chips) with Mojo Criollo (Garlic Sauce)
· Frituras de Bacalao (Cod Fritters)
· Empanadas de Chorizo (Chorizo Turnovers)
· Bistec de Palomilla (Minute Steak)
· Pierna Asada (Roast Pork Leg)
· Tostones (Fried Green Plantains)
· Flan de Coco (Coconut Flan)
Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout.
After just a few moments of paging through ¡Sabor!, cooks of all levels will hear the kitchen calling. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.
About the Author
Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Rodriguez has appeared in several magazines and newspapers and on national television numerous times as a result of the success of her first, self-published, book, Cuban Chicks Can Cook. She lives in Miami, Florida with her husband and two teenage daughters.
_______________________________________________
¡SABOR!
A PASSION FOR CUBAN CUISINE
By Ana Quincoces Rodriguez
Running Press
November 2008
Hardcover Original/$29.95
ISBN: 978-0-7624-3347-6
_______________________________________________
Recipes from ¡SABOR!
Empanadas de Chorizo
Chorizo Turnovers
Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat.
I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool.
You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe. This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).
Makes 20 medium or 40 appetizer-sized empanadas
Empanadas
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup diced onion
1/4 cup diced green bell pepper
1/2 cup tomato sauce
1/4 cup vino seco (dry white cooking wine)
1/4 teaspoon pepper
1/2 pound ground Spanish chorizo sausage
1/2 pound ground sweet ham
Salt
20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator
Canola oil, for shallow frying
Sauce
1 cup thick, refrigerated ranch dressing (I like Marie’s)
1 to 2 tablespoons hot sauce (like Tabasco)
1 to 2 teaspoons chopped cilantro
To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole.
Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days.
Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough.
Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown. Transfer to a paper towel–lined plate and continue frying the rest of the empanadas.
To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.
Empanadas de Carne (Ground Beef Empanadas):
Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this.
Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas):
Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.
Platanos Tentación
Sweet Plantain Casserole
Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good!
Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.
Serves 4 to 6
3 very ripe (black) plantains
4 tablespoons salted butter
1/2 cup light brown sugar
1/4 cup dark rum
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan.
Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside.
Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains.
Cover the pan with aluminum foil and bake for 15 minutes.
Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes.
Remove the foil and bake for 10 minutes to brown the top. Serve immediately.
Bistec de Palomilla
Minute Steak
This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsley—at every Cuban restaurant, cafeteria, and hole-in-the-wall eatery Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.
Serves 4
1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice
1 garlic clove, crushed
4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick
Garlic powder (not garlic salt)
1/4 teaspoon salt, plus more as needed
Pepper
2 tablespoons olive oil
1 cup chopped onion
1/4 cup chopped parsley
1 tablespoon fresh lime juice
Arroz Blanco (White Rice) (page 82), for serving
Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving
Combine the orange juice and garlic in a small bowl.
Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper.
Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak.
Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).
100 yr. old soda fountain finally selling famous hot fudge
After 100 years of serving their hot fudge sauce exclusively at their
stores in two-ounce pitchers, Lagomarcino's is now offering their
famous hot fudge in 10-ounce glass jars made precisely to the secret
formula that has always been used. The recipe will remain a well-kept
secret; with the hot fudge carefully prepared 25 jars at a time in their
own candy kitchen.
Lagomarcino's is a renowned confectionery and soda fountain in the
Quad Cities that is celebrating 100 years of continuous business in the
same family in 2008.
Founded by Angelo Lagomarcino in 1908, the confectionary has
operated continuously in downtown Moline, Illinois, and along with the
sale of the hot fudge in a jar, they are celebrating their centennial with
a new book "Sweet Memories: The Lagomarcino Story." This heart-
warming look at 100 years in business and their loyal customers was
written by Quad-City Times columnist and author Bill Wundram.
Angelo Lagomarcino obtained the secret recipe for their delicious hot
fudge sauce from a traveling salesman in 1912. Angelo paid him $25
for the recipe, against his wife's better judgment. She scolded him for
spending so much money, but he was right. The same recipe is still
used today and has earned Lagomarcino's national and international
recognition from well-known culinary magazines and food editors. It's
been touted by reviewers as "the best Hot Fudge in the Solar System."
The hot fudge sauce is served along side the ice cream in its own little
pitcher.
In a survey by Illinois Magazine published in its July 2002 issue,
Lagomarcino's was voted the "Best Homemade Candy" in the state. In
2006, Lagomarcino's won an America's Classics Award from the famous
James Beard Foundation in New York. The James Beard awards "are
considered the Oscars of the food industry," co-owner Beth
Lagomarcino said of the Beard awards.
The soda fountain also serves sandwiches, soups, salads, old-
fashioned sodas, phosphates, and a fruity pop invented by Charlie
Lagomarcino in the '20s.
At their Moline location, it's the original décor with the mahogany
booths, Tiffany-style lamps, and a hexagon terrazzo floor with blue
flowers. The metal ceiling is still there from when the building was
built and the original cigar and candy cases are still in use.
Lagomarcino's also opened a location across the river in the historic
Village of East Davenport in 1997.
The fourth generation of Lagomarcino's is helping continue the
delicious tradition. "My college kids are working this summer and (her
brother) Tom's children have," Ms. Lagomarcino said. "His kids have
worked extensively. It is how they helped pay their way through
college."
Both the books ($19.95 each) and glass jars of hot fudge ($7.95 each)
are for sale at their two stores.
Locations: 1422 5th Ave., Moline, IL, 309-764-1814
Village of East Davenport, 2132 E. 11th St., Davenport, IA, 563-324-
6137
For more information, visit http://www.lagomarcinos.com.
For information on the Quad Cities area, contact the Quad Cities
Convention & Visitors Bureau at 309-277-0937 or visit their website at
http://www.visitquadcities.com. Located on the Mississippi River in
the Midwest, the Quad Cities is comprised of Davenport and
Bettendorf, Iowa; Rock Island and Moline/East Moline, Illinois; and
surrounding communities.
stores in two-ounce pitchers, Lagomarcino's is now offering their
famous hot fudge in 10-ounce glass jars made precisely to the secret
formula that has always been used. The recipe will remain a well-kept
secret; with the hot fudge carefully prepared 25 jars at a time in their
own candy kitchen.
Lagomarcino's is a renowned confectionery and soda fountain in the
Quad Cities that is celebrating 100 years of continuous business in the
same family in 2008.
Founded by Angelo Lagomarcino in 1908, the confectionary has
operated continuously in downtown Moline, Illinois, and along with the
sale of the hot fudge in a jar, they are celebrating their centennial with
a new book "Sweet Memories: The Lagomarcino Story." This heart-
warming look at 100 years in business and their loyal customers was
written by Quad-City Times columnist and author Bill Wundram.
Angelo Lagomarcino obtained the secret recipe for their delicious hot
fudge sauce from a traveling salesman in 1912. Angelo paid him $25
for the recipe, against his wife's better judgment. She scolded him for
spending so much money, but he was right. The same recipe is still
used today and has earned Lagomarcino's national and international
recognition from well-known culinary magazines and food editors. It's
been touted by reviewers as "the best Hot Fudge in the Solar System."
The hot fudge sauce is served along side the ice cream in its own little
pitcher.
In a survey by Illinois Magazine published in its July 2002 issue,
Lagomarcino's was voted the "Best Homemade Candy" in the state. In
2006, Lagomarcino's won an America's Classics Award from the famous
James Beard Foundation in New York. The James Beard awards "are
considered the Oscars of the food industry," co-owner Beth
Lagomarcino said of the Beard awards.
The soda fountain also serves sandwiches, soups, salads, old-
fashioned sodas, phosphates, and a fruity pop invented by Charlie
Lagomarcino in the '20s.
At their Moline location, it's the original décor with the mahogany
booths, Tiffany-style lamps, and a hexagon terrazzo floor with blue
flowers. The metal ceiling is still there from when the building was
built and the original cigar and candy cases are still in use.
Lagomarcino's also opened a location across the river in the historic
Village of East Davenport in 1997.
The fourth generation of Lagomarcino's is helping continue the
delicious tradition. "My college kids are working this summer and (her
brother) Tom's children have," Ms. Lagomarcino said. "His kids have
worked extensively. It is how they helped pay their way through
college."
Both the books ($19.95 each) and glass jars of hot fudge ($7.95 each)
are for sale at their two stores.
Locations: 1422 5th Ave., Moline, IL, 309-764-1814
Village of East Davenport, 2132 E. 11th St., Davenport, IA, 563-324-
6137
For more information, visit http://www.lagomarcinos.com.
For information on the Quad Cities area, contact the Quad Cities
Convention & Visitors Bureau at 309-277-0937 or visit their website at
http://www.visitquadcities.com. Located on the Mississippi River in
the Midwest, the Quad Cities is comprised of Davenport and
Bettendorf, Iowa; Rock Island and Moline/East Moline, Illinois; and
surrounding communities.
More Natural Gourmet Dressing Recipes from Sturkey's
Fresh from the kitchen of award-winning Chefs Paul and Pam Sturkey comes a new, more natural recipe for their famous Sturkey’s House Dressing – a Creamy Balsamic Vinaigrette (original and lite flavors). Consumers can now enjoy their favorite Sturkey’s House Dressing with more natural
ingredients like organically raised soy beans, naturally aged balsamic vinegar, and fresh chives. Paul Sturkey comments, “Pam and I had a vision of creating more naturally clean, shelf stable products without compromising the great taste of our dressing; I think we accomplished that vision with this new formula.”
The creative culinary couple did not stop there ... they are also expanding their popular line of natural dressings with the release of two new flavors: Sturkey’s Gourmet Creamy Caesar and Sturkey’s Gourmet Herb Ranch also made of natural wholesome ingredients.
One of the great things about Sturkey’s dressings is its
versatility! The creamy balsamic vinaigrette dressings double as a rich marinade and glaze, while all of the Sturkey’s gourmet dressings are also great as vegetable dips. “Our kids love the dressings”, says Pam Sturkey, “which makes me happy as a mom because I know they are eating healthy”, Pam continues.
The full line of Sturkey’s dressings will be produced by Barhyte Specialty Foods in Pendleton, Oregon and will be available to local retailers beginning November 19, 2008. Look for Sturkey’s gourmet products in Cincinnati area Biggs, Costco, Kroger, Meijer, Jungle Jims, and other specialty retailers; also order online at www.sturkeysgourmetproducts.com.
ingredients like organically raised soy beans, naturally aged balsamic vinegar, and fresh chives. Paul Sturkey comments, “Pam and I had a vision of creating more naturally clean, shelf stable products without compromising the great taste of our dressing; I think we accomplished that vision with this new formula.”
The creative culinary couple did not stop there ... they are also expanding their popular line of natural dressings with the release of two new flavors: Sturkey’s Gourmet Creamy Caesar and Sturkey’s Gourmet Herb Ranch also made of natural wholesome ingredients.
One of the great things about Sturkey’s dressings is its
versatility! The creamy balsamic vinaigrette dressings double as a rich marinade and glaze, while all of the Sturkey’s gourmet dressings are also great as vegetable dips. “Our kids love the dressings”, says Pam Sturkey, “which makes me happy as a mom because I know they are eating healthy”, Pam continues.
The full line of Sturkey’s dressings will be produced by Barhyte Specialty Foods in Pendleton, Oregon and will be available to local retailers beginning November 19, 2008. Look for Sturkey’s gourmet products in Cincinnati area Biggs, Costco, Kroger, Meijer, Jungle Jims, and other specialty retailers; also order online at www.sturkeysgourmetproducts.com.
South African Coffee Recipe Warms the Heart and Soul
The chef at Eagle's Crag Lodge in South Africa’s Shamwari Game Reserve has created a special drink that safari-goers savor on chilly nights. A mixture of several taste sensations that delight the palate, the Shamwari Coffee has a warming effect that turns chattering teeth into smiles – especially when served in front of a roaring fire. And now skiers are discovering its delicious benefits combined with silky texture and complex aroma when returning from a day on the slopes. Following is the recipe to warm your heart…and more:
Shamwari’s Coffee
1 quart of milk
Half a cup of grated chocolate
Zest of 1 orange
Almond extract (a dash) according to your taste buds
2 heaping Tablespoons of good coffee ground fine
Add all ingredients to the pot and bring to a simmer. Do not boil. Add a shot of Amarula Crème or Bailey’s Cream. Pour into a mug and enjoy.
*Note: For non-alcoholic drink, add 1 Tablespoon of Condensed Milk in place of the Amarula or Bailey’s Cream.
Shamwari is the flagship property of the Mantis Collection. Home to Africa’s Big 5 (elephant, rhino, buffalo, lion and leopard), the reserve is malaria-free and is situated in the Eastern Cape of South Africa. This reserve has received numerous international awards, including the World’s Leading Conservation Company and Game Reserve for many consecutive years. It is situated in verdant bush along the Bushmans River, halfway between Port Elizabeth and Grahamstown along the famous Garden Route from Cape Town. Luxury safari accommodation is offered in 6 different lodges on this private game reserve.
Rates at Shamwari begin at $448 per guest per night, depending on the season. Rates include all meals, bar, and inclusive activities. For reservations, contact Shamwari Game Reserve by visiting www.shawmwari.com or email reservations@mantiscollection.com
Shamwari’s Coffee
1 quart of milk
Half a cup of grated chocolate
Zest of 1 orange
Almond extract (a dash) according to your taste buds
2 heaping Tablespoons of good coffee ground fine
Add all ingredients to the pot and bring to a simmer. Do not boil. Add a shot of Amarula Crème or Bailey’s Cream. Pour into a mug and enjoy.
*Note: For non-alcoholic drink, add 1 Tablespoon of Condensed Milk in place of the Amarula or Bailey’s Cream.
Shamwari is the flagship property of the Mantis Collection. Home to Africa’s Big 5 (elephant, rhino, buffalo, lion and leopard), the reserve is malaria-free and is situated in the Eastern Cape of South Africa. This reserve has received numerous international awards, including the World’s Leading Conservation Company and Game Reserve for many consecutive years. It is situated in verdant bush along the Bushmans River, halfway between Port Elizabeth and Grahamstown along the famous Garden Route from Cape Town. Luxury safari accommodation is offered in 6 different lodges on this private game reserve.
Rates at Shamwari begin at $448 per guest per night, depending on the season. Rates include all meals, bar, and inclusive activities. For reservations, contact Shamwari Game Reserve by visiting www.shawmwari.com or email reservations@mantiscollection.com
Monday, November 3, 2008
Afternoon Tea Parties
Whether it’s a summer tea party in the garden or a cozy gathering in front of a roaring fire, afternoon tea is a treat any time of the year and the perfect way to celebrate a special occasion.
For a relaxed afternoon with friends, choose from an elegant Classic English Tea with finger sandwiches and Lemon Drizzle Cake; a Fireside Tea with Toasted Teacakes and Sticky Marzipan and Cherry Loaf; or an indulgent Champagne Tea with Smoked Salmon Crostini and Strawberries and Cream. There are ideas for special occasions too. Try a pretty Mother’s Day Tea with Victoria Sandwich Cake, or a romantic Valentine’s Tea, including Mini Dark Chocolate Eclairs. Girlie get-togethers include a Bridal Shower, a Sweet Sixteen Party and a Baby Shower.
The men are invited too! Why not prepare a Gentleman’s Tea, perfect for Father’s Day, or host a Russian Tea, with Blinis with Sour Cream and Caviar or an exotic Moroccan Tea with glasses of sweet Mint Tea and Almond and Orange Blossom Pastries. Fun ideas for adults and children alike include the circus-inspired Big Top Tea Party with Strongmen Sandwiches and Clown Cookies and a Teddy Bear’s Picnic with Gingerbread Bears.
The perfect book for tea party enthusiasts everywhere – brimming with ideas and delicious recipes to delight anyone looking for a fresh approach to this beloved tradition.
THE AUTHOR
Susannah Blake has written a number of books, including Coffee Indulgences and the international bestsellers Cupcake Heaven and Cupcakes (all for Ryland Peters & Small). Her work also appears in Livingetc, OK! and She magazines. Susannah lives in south London.
Ryland Peters & Small, Pub: Sept. 2008, $27.95
By Susannah Blake
For a relaxed afternoon with friends, choose from an elegant Classic English Tea with finger sandwiches and Lemon Drizzle Cake; a Fireside Tea with Toasted Teacakes and Sticky Marzipan and Cherry Loaf; or an indulgent Champagne Tea with Smoked Salmon Crostini and Strawberries and Cream. There are ideas for special occasions too. Try a pretty Mother’s Day Tea with Victoria Sandwich Cake, or a romantic Valentine’s Tea, including Mini Dark Chocolate Eclairs. Girlie get-togethers include a Bridal Shower, a Sweet Sixteen Party and a Baby Shower.
The men are invited too! Why not prepare a Gentleman’s Tea, perfect for Father’s Day, or host a Russian Tea, with Blinis with Sour Cream and Caviar or an exotic Moroccan Tea with glasses of sweet Mint Tea and Almond and Orange Blossom Pastries. Fun ideas for adults and children alike include the circus-inspired Big Top Tea Party with Strongmen Sandwiches and Clown Cookies and a Teddy Bear’s Picnic with Gingerbread Bears.
The perfect book for tea party enthusiasts everywhere – brimming with ideas and delicious recipes to delight anyone looking for a fresh approach to this beloved tradition.
THE AUTHOR
Susannah Blake has written a number of books, including Coffee Indulgences and the international bestsellers Cupcake Heaven and Cupcakes (all for Ryland Peters & Small). Her work also appears in Livingetc, OK! and She magazines. Susannah lives in south London.
Ryland Peters & Small, Pub: Sept. 2008, $27.95
By Susannah Blake
Saturday, November 1, 2008
Camelina Seed … A New Delicious Way to get your Omega-3’s
A small Washington farm is growing an ancient oil seed crop from Celtic Europe not only because itxidants and vitamin E, but because it
Healthier than flax, Camelina Seed and Camelina Oil arenall Eastern Washington Farm is producing it as fast as MarxFoods.com can sell it.
et over how delicious it was,�I found out how healthy it is and knew immediately both Camelina seed and oil were a perfect fit for MarxFoods.com.
As soon as the products were online, orders started rolling in from bird lovers who feed the seed, also known as Gold of Pleasure, to their canaries, researchers studying the health benefits, and farmerto grow their own crops.
Marx went on to say, n consumption, the oil is great in salad dressing and has such a delicious nutty flavor that itoasted, added to salads or baking mix. We had no idea, other unusual applications would begin to surface.
For centuries Camelina oil was a part of the daily diet from Siberia to Spain called various names including Leindotteroil, Gold-of-Pleasure, German Sesame, Wild Flax and Ya-Ma-Ji.
Camelina crops were dormant up until about 10 years ago. When the effects of modern, neutral-tasting, refined food oils became a health concern, German scientists realized the health benefits of cold-pressed Camelina A single teaspoon of the oil contains the recommended daily intake of Omega 3 which enhances heart health, blood flow and brain function.
Compared to flax (a combination of oil and fiber), Camelina is highly valued for its broad range of fatty acidsatio of 3:1.
Camelina also contains monounsaturated fats that beneficially influence cholesterol and is rich in gamma tocopherol and vitamin E.
Eastern Washington farmers began producing Organic Camelina about three years ago and since then top chefs in the Pacific Northwest have become very enthusiastic about the oil.
Here author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.
Tomato Salad with Camelina Oil and Sheep Cheese
Serves 4 to 6
Ingredients:
4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs - flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese
Technique:
About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.
Use a box grater with the slicing blades - as opposed to the grating surface - to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.
Healthier than flax, Camelina Seed and Camelina Oil arenall Eastern Washington Farm is producing it as fast as MarxFoods.com can sell it.
et over how delicious it was,�I found out how healthy it is and knew immediately both Camelina seed and oil were a perfect fit for MarxFoods.com.
As soon as the products were online, orders started rolling in from bird lovers who feed the seed, also known as Gold of Pleasure, to their canaries, researchers studying the health benefits, and farmerto grow their own crops.
Marx went on to say, n consumption, the oil is great in salad dressing and has such a delicious nutty flavor that itoasted, added to salads or baking mix. We had no idea, other unusual applications would begin to surface.
For centuries Camelina oil was a part of the daily diet from Siberia to Spain called various names including Leindotteroil, Gold-of-Pleasure, German Sesame, Wild Flax and Ya-Ma-Ji.
Camelina crops were dormant up until about 10 years ago. When the effects of modern, neutral-tasting, refined food oils became a health concern, German scientists realized the health benefits of cold-pressed Camelina A single teaspoon of the oil contains the recommended daily intake of Omega 3 which enhances heart health, blood flow and brain function.
Compared to flax (a combination of oil and fiber), Camelina is highly valued for its broad range of fatty acidsatio of 3:1.
Camelina also contains monounsaturated fats that beneficially influence cholesterol and is rich in gamma tocopherol and vitamin E.
Eastern Washington farmers began producing Organic Camelina about three years ago and since then top chefs in the Pacific Northwest have become very enthusiastic about the oil.
Here author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.
Tomato Salad with Camelina Oil and Sheep Cheese
Serves 4 to 6
Ingredients:
4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs - flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese
Technique:
About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.
Use a box grater with the slicing blades - as opposed to the grating surface - to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.
One Thousand Gluten-Free Recipes Book
Fall is the season of harvest when we gather with friends and family to celebrate and give thanks — most often with food. But what if you or a family member has a wheat allergy or gluten intolerance? For the millions of Americans living with celiac disease and wheat allergies, participating in our yearly ritual of food and good cheer is an exercise in abstinence.
This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.
“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”
Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries
Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.
A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.
“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”
In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake
1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.
ABOUT THE AUTHOR
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com. A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website: www.SavoryPalate.com.
1,000 GLUTEN-FREE RECIPES
by Carol Fenster
John Wiley & Sons
October 2008
$35.00/hardcover
ISBN: 978-0-470-06780-2
Recipes from 1,000 GLUTEN-FREE RECIPES
Breakthrough Ready-to-Bake Yeast Bread
This ready-to-bake bread dough was inspired by New York baker Jim Lahey’s “no-knead” technique. Mark Bittman wrote about Lahey’s technique in the New York Times and it was also featured in Cook’s Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you’re ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won’t brown as deeply.
Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)
1 cup warm (110°F) milk (cow’s, hemp, rice, soy, potato, or nut)
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
2 cups potato starch
1 cup Carol’s Sorghum Blend (see below)
1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 tablespoon cider vinegar
1 teaspoon sesame seeds, for sprinkling
Dissolve sugar and yeast in warm milk. Set aside 5 minutes.
In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.
When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.
Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
-4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
-2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
-2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.
Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.
Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.
Carol’s Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour
Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.
Macaroni and Cheese
Creamy and satisfying, macaroni and cheese is the perfect choice for cool autumn days. Hot sauce, dry mustard, and nutmeg enhance and deepen the flavors of this American classic. Pair this gluten-free version (which can also be dairy-free) with a steaming bowl of tomato soup.
Makes 4 servings
3 cups milk (cow’s, rice, soy, potato, or nut)
3 tablespoons sweet rice flour (4 tablespoons if using rice or potato milk)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance
2 cups (12 ounces) grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1 cup (6 ounces) grated Monterey Jack or mild white cheese or cheese alternative, such as Vegan Gourmet
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon hot pepper sauce, such as Frank’s
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
2 cups (about 8 ounces) gluten-free elbow macaroni, such as Pastariso, cooked al dente in salted water according to package directions
1 cup store-bought gluten-free bread crumbs, such as Ener-G, or homemade Plain Bread Crumbs (see below)
Paprika, for garnish
Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 2-quart ovenproof baking dish.
Place all but 1/4 cup of the milk in a heavy medium saucepan. In a small bowl, stir the sweet rice flour with the remaining 1/4 cup of milk until it is smooth and then whisk it into the milk. Cook over medium heat, whisking constantly, until the mixture thickens. Add the butter and stir until it is melted.
Remove the pan from the heat and stir in the cheeses, hot pepper sauce, mustard, and nutmeg until the cheeses are completely melted. While the pasta is still hot, add it to the sauce and toss to coat the pasta thoroughly with the cheese sauce. Transfer the mixture to the baking dish.
Bake 15 minutes. Sprinkle with bread crumbs and a dusting of paprika. Bake 15 minutes more or until the cheese is bubbly and the bread crumbs are browned. For speedier results, place a broiler rack about 6 inches away from the heat source. Preheat the broiler and broil the dish until the bread crumbs are browned and crunchy. Let stand 5 minutes. Serve immediately.
Homemade Plain Bread Crumbs
4 cups gluten-free bread of choice, torn in small pieces
Place the bread in a food processor and pulse on/off until the crumbs reach desired consistency. Store tightly covered in the refrigerator for up to 2 weeks and in the freezer up to 3 months.
Mediterranean Tomato Soup with Rice
Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.
Makes 4 servings
2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice
Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.
This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.
“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”
Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries
Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.
A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.
“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”
In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake
1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.
ABOUT THE AUTHOR
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com. A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website: www.SavoryPalate.com.
1,000 GLUTEN-FREE RECIPES
by Carol Fenster
John Wiley & Sons
October 2008
$35.00/hardcover
ISBN: 978-0-470-06780-2
Recipes from 1,000 GLUTEN-FREE RECIPES
Breakthrough Ready-to-Bake Yeast Bread
This ready-to-bake bread dough was inspired by New York baker Jim Lahey’s “no-knead” technique. Mark Bittman wrote about Lahey’s technique in the New York Times and it was also featured in Cook’s Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you’re ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won’t brown as deeply.
Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)
1 cup warm (110°F) milk (cow’s, hemp, rice, soy, potato, or nut)
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
2 cups potato starch
1 cup Carol’s Sorghum Blend (see below)
1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 tablespoon cider vinegar
1 teaspoon sesame seeds, for sprinkling
Dissolve sugar and yeast in warm milk. Set aside 5 minutes.
In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.
When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.
Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
-4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
-2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
-2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.
Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.
Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.
Carol’s Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour
Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.
Macaroni and Cheese
Creamy and satisfying, macaroni and cheese is the perfect choice for cool autumn days. Hot sauce, dry mustard, and nutmeg enhance and deepen the flavors of this American classic. Pair this gluten-free version (which can also be dairy-free) with a steaming bowl of tomato soup.
Makes 4 servings
3 cups milk (cow’s, rice, soy, potato, or nut)
3 tablespoons sweet rice flour (4 tablespoons if using rice or potato milk)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance
2 cups (12 ounces) grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1 cup (6 ounces) grated Monterey Jack or mild white cheese or cheese alternative, such as Vegan Gourmet
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon hot pepper sauce, such as Frank’s
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
2 cups (about 8 ounces) gluten-free elbow macaroni, such as Pastariso, cooked al dente in salted water according to package directions
1 cup store-bought gluten-free bread crumbs, such as Ener-G, or homemade Plain Bread Crumbs (see below)
Paprika, for garnish
Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 2-quart ovenproof baking dish.
Place all but 1/4 cup of the milk in a heavy medium saucepan. In a small bowl, stir the sweet rice flour with the remaining 1/4 cup of milk until it is smooth and then whisk it into the milk. Cook over medium heat, whisking constantly, until the mixture thickens. Add the butter and stir until it is melted.
Remove the pan from the heat and stir in the cheeses, hot pepper sauce, mustard, and nutmeg until the cheeses are completely melted. While the pasta is still hot, add it to the sauce and toss to coat the pasta thoroughly with the cheese sauce. Transfer the mixture to the baking dish.
Bake 15 minutes. Sprinkle with bread crumbs and a dusting of paprika. Bake 15 minutes more or until the cheese is bubbly and the bread crumbs are browned. For speedier results, place a broiler rack about 6 inches away from the heat source. Preheat the broiler and broil the dish until the bread crumbs are browned and crunchy. Let stand 5 minutes. Serve immediately.
Homemade Plain Bread Crumbs
4 cups gluten-free bread of choice, torn in small pieces
Place the bread in a food processor and pulse on/off until the crumbs reach desired consistency. Store tightly covered in the refrigerator for up to 2 weeks and in the freezer up to 3 months.
Mediterranean Tomato Soup with Rice
Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.
Makes 4 servings
2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice
Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.
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