2012 DOGWOOD ARTS FESTIVAL

52 Years of Celebrating

Despite the terrible press
In the year 1947, a famous travel writer called Knoxville, Tennessee “the ugliest place I ever saw in America.”  Still smarting from such an insulting description, the Chamber of Commerce in 1955 organized an auto tour in some of Knoxville’s most elegant neighborhoods. The idea was to view the area’s beautiful spring flowers, especially the gorgeous Dogwood blossoms. In 1961 the event grew into a real downtown festival with special events, food and music illustrating to the world that our community had vision, that we were creative, we were progressive and we were beautiful (despite the terrible press).

Radio personality Paul Harvey
Many celebrity guests have enjoyed the festival over the years but few expressed their delight as eloquently as did radio personality Paul Harvey in his 1996 Commentary on the Dogwood Arts Festival.  “There’s something about the soul and the climate between the placid lakes and the sloping meadows and the stone bluffs of the Smokies.  There’s something about Knoxville that makes dogwood trees grow taller.  Blossoms are giant-sized.  Pink hybrids are a translucent pink.  On shady slopes you’ll see wild dogwood branches creating a fountain from the top of a limbless trunk, and then drooping gracefully down in a waterfall of white blossoms.  And in residential streets, the nurtured dogwoods are resplendent by day and moonlighted by night.”

Grand garden party
“It was their Dogwood Arts Festival I attended in early April.  Over 35 years, that Festival has grown to where it hosts a quarter-million visitors for its grand garden party.  There are violets and iris, many apples carpeting the woodland floors, May apples.  There are lilacs and narcissus, and a rainbow of flowering fruit trees, but mostly along half a hundred miles of trails, into and through and around the city is a springtime blizzard of blossoms of dogwood.”

The natural beauty of our region
In 1978 The House and Garden Show was established, followed by A Very Special Arts Show in 1979 and Bazillion Blooms, the Chalk Walk, and Rhythm N' Blooms in 2009. Fast forward to 2012 and “Dogwood Arts is now a widely respected not-for-profit organization whose mission is to support arts, education, promote the visual and performing arts, and to preserve and enhance the natural beauty of our region.” 2012 celebrates the 52nd anniversary of the Dogwood Arts Festival and 58th anniversary of the Dogwood Trails.  The 2012 Festival also marked the inauguration of a new feature, the Culinary Arts Stage.

10 different demonstrations

The Culinary Arts Stage at Market Square Art Fair was situated at the edge of Krutch Park under a canopy of beautiful trees.  Thousands of visitors strolled through the Art Fair over the three day weekend and many of them visited the free admission Culinary Stage.  The culinary event offered ten different demonstrations and tastings by five chefs and culinary professionals and required the chefs to prepare 120 portions of their dish for sampling that was separate from their actual demonstration food. 

“Elevate life with every glass raised”

Constellations Wines and local wholesaler Triple C Distributor offered a daily tasting of five different Robert Mondavi Wines as well as matching wine with each demonstration.  Darrell Freeze, Field Sales Manager for Constellations Wines presented a program that included Cabernet Sauvignon, Merlot, Pinot Noir, Fume Blanc, and Chardonnay.  Darrell stressed that his company is actively engaged in “balancing the art and business of making wine”.  He also encouraged tasters to “elevate life with every glass raised”.  The wine tastings were indeed very well attended and made more enjoyable with the battery of real glassware provided by All Occasion Rental.

Sequoyah Grille
The first dish of the event was Risotto Italiano prepared by Chef Kirk Emory of Knoxville’s Sequoyah Grille Restaurant.  The concept behind the Sequoyah Grille is to utilize the freshest seasonal ingredients available, using classic culinary techniques and presenting the dishes with creative, artistic flair.  Chef Emory described their restaurant as a “neighborhood grille” and their cuisine as “right out of the ground fresh”.  The chef’s wife, Amy is also the business’ General Manager as well as the restaurants wine expert.

Nori Modern Noodle & Sushi Bar
Vietnamese/Thai fusion cuisine was represented by another local restaurant, Nori Modern Noodle & Sushi Bar.  The restaurant’s Sushi Chef, Justin Holleman demonstrated Vietnamese Shrimp and Basil Rice Paper Rolls as well as California Rolls.  The chef also noted that his restaurant prides itself on fresh vegetables and herbs and especially their freshly made home style broths.

Tupelo Honey Cafe
Asheville, North Carolina’s popular Tupelo Honey Café  was in charge of the next presentation.  Tupelo Honey Café currently has two locations in the Asheville area but will be expanding to Knoxville later this summer where they will be serving breakfast, lunch and dinner.  Chef Brian Sonoskos attributes their success to “a great following and a passionate staff”.  Their goal is “to provide a fine dinning experience at everyday low prices.” New Pimento Cheese is a trademark of the restaurant (they even have a Pimento Cheese of the Month Club) and was the dish that the chef chose for his demonstration.  Chef Sonoskos and the Café have just published their first cookbook, Tupelo Honey Café: Spirited Recipes from Asheville’s New South Kitchen

Cake of Knoxville
Heather Grubb is a stay at home mom with two young daughters and the owner of a small business – Cake of Knoxville and the veteran of 8 episodes of The Learning Channel’s reality competition, Next Great Baker.  She was also an entertaining demonstrator on our Culinary Stage. Heather regaled the audience with her behind the scenes stories of a TV reality show while whipping up a batch of her Lemon Yogurt Cupcakes.  The audience was charmed as much by her effusive personality as by her tangy cupcakes.

Avanti Savoia Imports
Avanti Savoia  was represented by our culinary team of Chefs Joseph Lowery and Karen Crumley.  Our offering was a dish that we have had great success with each time that we have served it; Radiatore Pasta con Salsa Fresca.  It is an easy and quick dish to prepare, although one that is always full of flavor.  Simply put, it is hot pasta served with an uncooked sauce of fresh vegetables, herbs and feta cheese served with a tangy dressing of extra virgin olive oil and balsamic vinegar.  Essentially a “warm” pasta salad, the key is good produce and (of course) the best oil and vinegar.  We’ve printed the recipe below for your convenience.

Blogger Alan Sims
One of the nicer compliments that we received was from blogger Alan Sims. He tells us that he enjoyed the dish so much that he visited Avanti Savoia’s booth and purchased the necessary ingredients so as to be able to recreate the dish for his own Sunday dinner.  Check out Alan’s blog and pictures covering the festival.  This blogger also writes about the Chalk Walk with lots of fantastic pictures on the same site.
  
Complicated and challenging
Besides our cooking demonstration we also had the privilege of sharing the 3 day hosting duties with our good friend and preeminent food stylist, Linda Ullian Schmid.  The logistical organization (complicated and challenging) was handled brilliantly by Chris Kahn, which meant that she not only spent untold hours planning the event but also working hard in the trenches doing everything from clearing tables to pouring wine.

Presenting sponsor
Avanti Savoia is an enthusiastic believer in the mission of the Dogwood Arts Festival and we had the distinction of being the Presenting Sponsor of both the Culinary Stage and the Chalk Walk. No event of this magnitude happens without the efforts of an army of volunteers and we sincerely thank each and everyone who helped especially the staff of The Dogwoods Arts Festival and the Culinary Stage committee. A very special thank you to Publix, the event’s sponsor.  The appliances were provided by Quinn Appliances and Viking.  Acme Block and Brick built our magnificent outdoor kitchen set and Regions Bank gave up their parking lot for our event tent.

50,000 people
An estimated 50,000 people visited downtown Knoxville that sunny beautiful weekend and we think a good many of them left as our friends.  As this was the festival’s first year offering the Culinary and Wine Stage we all learned a lot and all we can really say is – “just wait until next year and Bon Appetit Y’all”!

Balsamico Tradizionale

Not always so familiar…
The words Aceto Balsamico Tradizionale roll off my tongue fairly readily these days, but it was not always so.  Sometimes, when something has become very familiar in one’s life, it’s easy to forget the time that it was not always so familiar.  That would be the case for me with Balsamic Vinegar.
Man on the ground in Italy…
Not the case for Don Vito de Carolis, Avanti Savoia’s intrepid man on the ground in Italy.  Vito personally knows the producers and carefully selects the Italian products marketed by Avanti Savoia.  Although Vito has upgraded and expanded my knowledge of Italy’s “liquid gold”, my introduction to it was over 30 years ago.
Drop by drop…
My first bottle was a gift from Chef Deborah Madison, founding chef at the San Francisco restaurant, Greens in historic Ft. Mason.  Greens Restaurant is operated under the auspices of the San Francisco Zen Center and is one of our country’s premier vegetarian restaurants. I carefully brought my treasure home and discovered its pleasure by doling it out drop by drop.
Buyers beware…
Now we see “balsamic vinaigrettes” on fast food menus as well as a range of questionable products lined up on the grocery store shelves. BUYERS BEWARE… there is plenty of fake balsamic vinegar on the market.  Many of these vinegars have only their name thing in common with the real thing. Currently, anyone anywhere can legally produce “Balsamic Vinegar of Modena”.  They can range from very sweet to pungent and savory.  The better quality (and more expensive) are aged at least three years while the “cheapies” are aged only a short time in stainless steel tanks and artificially sweetened and thickened. “Aceto Balsamico di Modena” (Balsamic Vinegar of Modena), is not the same as “Aceto Balsamico Tradizionale” (Traditional Balsamic Vinegar).
Confident of the authenticity…
At Avanti Savoia, we take balsamic vinegars seriously and we are very confident of the authenticity of our entire line. REAL Balsamic Vinegars—the unique and noble “Gold Standard” of Italy—are produced only in the regions of Modena and Reggio Emilia.  It has only been during the last few decades that American cooks have discovered balsamic vinegar and elevated it to “rock star” status in the culinary world. In Italy, balsamic vinegar has been prized for centuries. In medieval times, it was valued for its healing properties. For a thousand years, wealthy Italian families have produced balsamic vinegar for their own use.
Royalty and only the most fortunate guests...
Fine aged balsamic vinegars were considered treasured family heirlooms, often as part of a bride’s dowry.  Considered “liquid gold,” small kegs of balsamic vinegar could be slowly consumed or even sold if economic conditions warranted. On special occasions, royalty and only the most fortunate guests might receive balsamic vinegar as a gift.
A select group of hoteliers...
At a recent event in Phoenix, Arizona, Avanti Savoia had the opportunity to showcase some of our more impressive balsamics at a tasting for a select group of hoteliers.  Our invitation came from one of Phoenix’s premier caterers, Creative Hands Cuisine.
Sound familiar… 
Owner and Executive Chef Doug Brochu and his wife/partner Camille Brochu describe their fare as “contemporary American Cuisine paired with a Mediterranean flair”.  Sound familiar?  The same concept could definitely be used to describe our attitude at Avanti Savoia.
The city of Phoenix’s “Point of Pride”…
The caterers provided really top notch fare at the location of the event, which was an elegant home perched on the side of Camelback Mountain, the city of Phoenix’s “Point of Pride”.  The view of the sunset over the skyline of Phoenix was a stunning backdrop for a stunning event.
Our stellar products…
Avanti Savoia provided a Balsamic tasting bar with four of our stellar products.  Included in this lineup were the following:
Acetaia Palatrini (Modena) Extra Vecchio 50 years
Giuseppe Giusti (Modena) Extra Vecchio 25 years
IL Borgo Gold (Reggio-Emilia) (Gold Corresponds to Extra Vecchio) 25 years
Giuseppe Giusti (Modena) Gold Medal Traditional 12 years
See our entire line of fine Balsamic.
Two of our most popular olive oils…
We also enhanced the tasting by including two of our most popular extra virgin olive oils; Paolo Cassini S’ciappau Gran Cru produced from the Taggiasca olive from the Linguria region of Northwest Italy and an organic oil, Marcinase pressed from the Coratina olive in the the Puglia region, the “boot heel” of Italy.
Several options…
The caterer provided a spread of delights to compliment our tasting including artisan breads, grapes, strawberries, chocolate, ice cream and a luscious platter of fine cheeses.  We suggested several options to the guests for their tasting progression.  For those interested in a serious comparative experience the plan was simply to taste the balsamics in the order of their ages.
The classic Italian manner of tasting…
That was accomplished by small amounts in demitasse spoons or in the classic Italian manner of tasting a small drop directly from the back of the hand.  There were also those guests that wanted to sample different balsamics with the different foods.  As is always the case with balsamic tastings, it was great fun to introduce the uninitiated to the joys of combining fine balsamic vinegar with strawberries or ice cream.  The consensus favorite had to be the Giuseppe Giusti Extra Vecchio.  This 25 year old beauty amazed us all with its deep round flavors full of delicate nuances.  For much more information on Giuseppe Giusti and all things balsamic, read our post A Vinegar Primer.
Salt Maestro…
We also had an excellent time with the Salt Maestro, Mark Bitterman.  Mark had also been invited to the event to share his love of gourmet salts and of course, there was much discussion between the two of us.  Try Mark’s suggestion of a tiny pinch of fine salt on a strawberry drizzled with a 50 year Balsamic.  WOW!  Mark is the author of the amazingly beautiful new book, SALTED.  For more info visit his website, www.the meadow.net
Thank you to Sara…
A last word about the staff of Creative Hands Cuisine – perfection; organized, skilled and focused.  It was a pleasure to be their guest and I must offer a truly genuine thank you to Sara, my hard working attendant; she made a special evening infinitely more pleasant!

Viva Aceto Balsamico Tradizionale!

Fresh Black Truffles… from East Tennessee?

The pinnacle of culinary legend…
To the uninitiated, they are not much to look at; uneven, wrinkled, black lumps ranging in size from peas to tennis balls.  But, to serious foodies and chefs alike these black lumps reside at the pinnacle of culinary legend.  They are not particularly attractive to describe either; “the fruiting body of an underground fungus that grows in symbiosis with some varieties of oaks and hazelnut trees; parasites actually that grow near the roots of the trees”.

Tuber melanosporum…
However, this subject of mysterious folklore, gastronomic mystique and powerful passions is of course, Tuber melanosporum.  The rare and sublime aroma, the pungent, unmistakable and yet hard to describe flavor; we could only be talking here about one thing – the world’s most delectable and luxurious “fungus” - fresh Black Truffles – the glory of France!  Wait, did I say France?  I actually meant the glory of East Tennessee! Yes, in the foothills of the beautiful Appalachian Mountains, an extraordinary harvest and agricultural dream is well underway.

The amazing efforts of our neighbor…
At Avanti Savoia, we have always deeply appreciated culinary treasures from family owned farms and small producers that represent patience, skill and a deep respect for land, culture, and, above all, taste.  We are incredibly excited to announce the amazing efforts of our (all of the above) neighbor, Tom Leonard of Leonard’s Truffiere.  Although, the elusive fungus has long evaded cultivation, Tom grows truffles!  Not chocolate candy, but real truffles right here in the USA!

His true destiny…
After over a decade of persistence and vision, Tom’s dream is paying off and you are the lucky winner!  Tom is a farmer by his family heritage and a Registered Nurse by occupation.  But we predict that it is as one of America’s first truffle farmers that he will realize his true destiny.  Tom owns land in the Eastern part of the state of Tennessee (and no we’re not telling exactly where; dastardly truffle robbers, you know?).  In time he realized that his farm has soil or terroir and other conditions similar to the truffle growing Perigord region of France.

Tom needed a truffle dog…
That was just the beginning; he then needed to condition his soil and plant his hazelnut trees inoculated with the spores of Tuber melanosporum.  Although in the past, the French often employed pigs to find the elusive fungus, that job is now mostly accomplished by dogs, some especially bred for the right traits.  Tom needed a truffle dog.  In a wonderful story for animal lovers, Tom found his dog at an animal shelter. “Bonnie” was as Tom puts it “only a few moments away from the needle.”  Perhaps in appreciation “Bonnie” has turned into a truffle dog extraordinaire!  Tom’s glad, Bonnie’s glad and so are we!

“Black Diamonds”…
For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia.  Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures.  Click here to go now.


Fresh truffles are best served, well… fresh.
It is reported that there are at least 100 varieties of truffles but, there are only a few that are used in cooking. Fresh truffles are best served, well… fresh.  Frozen, canned or fresh can be used somewhat interchangeably, but it is when they are very fresh that they best exhibit both their distinctive flavor and texture.  Fresh truffles can be wrapped in paper towels, placed in an air tight container and stored in the refrigerator for up to 5 days.  Fresh truffles also freeze well, but the texture changes as the little white veins turn to liquid.

Natural parings with the distinctive truffle...
A little can go a long way as well.  It is also important how they are prepared and with what dishes. Foods like rice, risottos, pastas, polenta, potatoes, cheese, cream and eggs are all natural parings with the distinctive truffle.  Butter, oil and other fats also help showcase the intriguing flavor. The truffles can help intensify other flavors, but recipes with too many strong flavors would just complicate and perhaps overwhelm what should be the star, i.e. the truffle itself. Generally speaking, about ¼ ounce per serving constitutes a generous portion.

Many chefs prefer to remove the outer skin…
Truffles are best served at their peak of freshness and not really cooked, but rather added to other dishes while they are hot, such as adding shaved truffles to a pasta table side or stirring into egg dishes at the last minute.  Many chefs prefer to remove the outer skin or peridium and then slice the truffle into a fine julienne or matchstick pieces.  The outer peelings can be chopped and then added to fine sea salt or used to infuse olive oil.

Chef Karen received the nod…
One of the great perks in working at Avanti Savoia is the opportunity to test and sample so many fine gourmet products.  So, just a few days ago that meant experimenting with Tom’s fresh truffles.  Chef Karen Crumley received the nod as truffle chef, meaning Ben and Chef Joseph got to be the tasters, lucky us.  Chef Karen is a graduate of the University of Tennessee Culinary Institute, assists Chef Joseph with classes and teaches her own popular Sushi classes at La Cucina.

Most luxurious of ingredients...
The chef choose to demonstrate 3 dishes to sample this most luxurious of ingredients.  First, a serving of toast points topped with a bit of sheep’s milk cheese, a quail egg fried in olive oil and topped with shaved truffle.  Next, spinach salad with carrots, pears, some Pecorino/ Romano cheese, truffle slices and dressed with just a little Cassini extra virgin olive oil and Il Borgo Tinello vinegar.  Then, per Chef Joseph’s request; smashed, “dirty” baby Yukon potatoes enriched with cream, butter, olive oil, Black Truffle salt, crispy pancetta pieces and yes, more shaved truffles. I bet you wish that you worked here too, don’t you?

Prepare your own fresh truffle dishes…
The next best thing is the opportunity to prepare your own fresh truffle dishes.  For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia.  Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures.  Shop Now!

Good, Honest Bread: The Joy of Handmade Bread

 Four distinct seasons…

After one of the hottest summers on record, we are all delighting in the cooler weather!  I have truly come to appreciate the beauty of fall in the southern mountains since I spent my childhood in the parched landscape of the1950’s Texas drought, a home with four distinct seasons is still a wonder.

Autumn brings a resurgence…

Summer heat often discourages me from engaging in some of my favorite activities in the kitchen.  I really do love preparing rustic dishes that require long slow cooking procedures with layers of flavors and textures.  So, autumn brings a resurgence in my interest in such dishes as Texas Chili, stews, soups, gumbos (we made a killer shrimp, oyster, sausage and chicken gumbo last weekend) and baking.

Making artisan breads…

My favorite activity is bread baking mostly by hand in small batches.  I certainly know what it means to mix bread dough in 80 quart mixers and the use of dough sheeter/spreaders in commercial bakeries, but making artisan breads by hand is a totally different critter.  Heavy equipment is of course absolutely necessary in serious production bakeries. 

Actually touching and kneading the dough by hand…

Home bakers do have the option of mixers with bread hooks and bread machines to produce their loaves.  However, these time-saving devices not only limit the amount of dough that can be produced, but also in the “physicality” of actually touching and kneading the dough by hand.  It is also very good exercise. Yes, you can buy decent bread and yes, bread machines can turn out decent bread with a minimum of effort and don’t get me wrong about bread machines, I don’t personally ever use one, but my wife produces a tasty loaf of bread in her machine that I do enjoy very much.

A hand made loaf of perfectly browned bread…

If however, I’m going to be the Boulanger, then it is a hands-on experience.  There is really nothing else in the kitchen that is quite as exciting for me as the magic of baking real bread. I believe that for most other bakers (novices and old-pros alike) is nothing else that matches the experience of removing a hand made loaf of perfectly browned bread from your own oven.  Baking bread was where I started in the food business over 40 years ago (except for a short stint as a dishwasher in very picturesque Taos, New Mexico) and to me it will always be special.

A “feel” for the process…

A recent cooking class in our La Technique series at La Cucina entitled Bread: The Good and Honest Loaf has had me inspired about bread baking all week and it seems like a perfect time for a post on this subject that is so near and dear to me.  The dough for bread, Pizza, Calzone, and Focaccia can all be prepared in pretty much the same way.  There are plenty of variations of course in terms of types of flours, sweetening, oil or fat, the ratio of yeast and liquid to flour, flavorings and the shape of your loaves.  However, once you get down the basics and a “feel” for the process, you can make changes and additions as they occur to you. Which is the reason that our bread class was completely hands on with students participating in all the steps including shaping and baking their own take-home loaves.

A few basic steps…

Bread making can appear to the beginner as a mysterious and complicated process; however there are really just a few basic steps and rules that must be followed.  Those fundamental steps are: 1. Properly activating the yeast.  2. Mixing the dough and any other ingredients. 3. Kneading, conditioning and allowing the dough to proof or rise.  3. Deflating the dough by beating it down and the second rising.  4. Shaping the loaves, slashing the tops and allowing the dough to rise a final time.  5. Baking and applying any final glazes or toppings.  Please visit our Bread category in the Avanti Savoia Recipes for a selection of our bread recipes.  When that beautiful hot bread finally comes out of the oven, indulge yourself with the excellent jams and jellies from our friends from Low Country Products.

Indispensable…

Our amazing collection of Honeys from Around the World and Maple Syrups from Highland Sugar Works  can provide the perfect solution for recipes calling for alternative sweeteners. For a regional southern touch, Bourbon Smoked Sugar sprinkled on apple pie or on top of sugar cookies is outstanding! The extracts and pure flavors from Silver Cloud have become indispensable for my baking as well.  We have 14 different and unusual flavors that always enhance any baked goods.

Great opportunities for creative baking…

DonVito’s Gold Italian Spice Blend is an all-purpose spice and natural complement to any of our extra virgin olive oil. Our signature blend of rosemary, sage, thyme, garlic, coriander, and oregano enhances the flavor of any fish or chicken dish, and provides the crowning touch for fresh-baked bread dipped in extra virgin olive oil.  Avanti’s line of Specialty Oils provides some great opportunities for creative baking too.
Flours…
An important word about flours:  The correct flour to use in baking bread is one made from hard winter wheat, the difference being the higher gluten content; this would include Unbleached White Flour, Bread Machine Flour, Bread Flour, Unbleached White Whole Wheat Flour and Whole Wheat Flour.  Whole Wheat does not absorb quite as much liquid, so that also has to be taken into account when mixing the dough.  All Purpose is not the flour to use in bread baking.  It is milled from soft spring wheat and is the flour to use in biscuits, cakes and pastries.
Practice and patience…
Bread making is also one activity that is very difficult to learn without actually doing it. Please remember that anything worth doing requires practice and patience.  The rewards are so worth it (and by the way I am sparing you the enormous collection of baking puns that I have collected over the years).  Good baking and Bon Appetit Y’all!

Apples...An Enduring Friend

… A member of the rose family...

If you look closely, the beautiful little flowers are the tip off that Malus domestica is actually a member of the rose family (Rosaceae).  Perhaps the apple is the earliest of cultivated trees and it certainly remains one of the most widely cultivated in the world today.  It is estimated that there are at least 75,000 varieties in existence, with the US and China as the leading producers. 

… The honey bee… does the job…

Apples are also linked with another of our favorites – honey.  Apple trees must be cross pollinated and it is the industrious honey bee that does the job. Being the subject of countless legends, proverbs and adages; apples are obviously a permanent fixture of our culture.  Many of the older strains have become very rare, although there have been great strides in the last couple of decades to preserve these precious heirlooms of the past.

…many savory dishes as well…

Apples in desserts are a staple and you can check out some of Avanti Savoia’s by visiting our own recipe dessert feature.  However, apples are use in many savory dishes as well.  I even use apples in my Tennessee Valley Pate with Fruit and Green Peppercorns, Pan – Seared Salmon Steaks with Apple – Scented Beurre Blanc.  You can also find some unusual and tasty salad combinations in our Salad section.

…this is the season to enjoy…

I am also fond of drinking my “apple a day” and this is the season to enjoy.  Every autumn the southeastern is brimming with freshly harvested apples and many of those apples end up being milled to produce non-alcoholic cider or filtered to make apple juice.

…hard cider and vinegar…

Cider can also be fermented (as the earliest settlers knew) to create hard cider and vinegar.  The resourceful Italians also produce Apple Balsamic Vinegar, two of which Avanti Savoia carries.  Both of our selections are produced by famed Balsamic Vinegar Company GiuseppeGiusti.  

…lots of personality…

First is the FiveYear Old Apple Balsamic, which we consider to be a perfect blend of sweet-and-sour-spicy-apple flavor. This apple balsamic vinegar has lots of personality. If you want more flavors for bland vegetable dishes, here it is! As with Traditional Balsamic Vinegar this vinegar is aged in oak barrels for syrupy texture & rich flavor.

…exquisite with anything containing apples…

Next is the premium 10 Year Old Apple Balsamic.  Slowly aged in oak, this distinctive apple balsamic vinegar is twice as old as our other Apple Balsamic vinegar. Thicker, richer and more sumptuous, you will find this vinegar exquisite with anything containing apples.  Hot apple turnovers with vanilla ice cream drizzled with Apple Balsamic anyone?

…tastes like apple cider…

As a baker I’m excited about our Apple Natural Flavor Blend by Silver Cloud Estates. This product tastes like apple cider when used in your favorite cake or cookie recipe.  Try this versatile, colorless flavoring in frosting, ice cream, beer and wine.

…a terrific gift idea

One other fine product featuring apples is the Apple Cinnamon Pancake Mix by famed Vermont maple sugar producer Highland Sugarworks. This mix is a high quality all natural and preservative-free pancake and waffle mix. We think that you will find it to be a perfect balance of Apple and Cinnamon.  Also check out the Sunday Morning Delight gift box.  Also from Highland Sugar works; buttermilk pancake mix with apples and cinnamon paired with cinnamon infused 100% pure maple syrup is a terrific gift idea.

October is National Apple Month so don’t miss it.  There are apple festivals everywhere of which we intend to attend a least one or two and report back in a future post.

VEGETABLES AND VEGETARIANS: The Summertime Bounty

 

...the concept of eating locally is hardly a new one.

You can’t pick up a cooking magazine or read a food blog without bumping in to the word “locavore” or “localvore.”  Wikepedia claims that the word was coined by Jessica Prentice in connection with Earth Day celebration in 2005.  That fact may very well be true, but the concept of eating locally is hardly a new one.

...they would be both amused and amazed…

In fact, I find my thoughts returning to my grandparents and their gardens some 50 years ago.  I think they would be both amused and amazed by both the word locavore and the foodie movement in general.  Not that it means that they would disapprove; it’s just that except for certain staples (sugar, flour, salt, pepper, coffee, tea, etc.) most of their fresh food was by definition, local.

…clever parents enlisted our enthusiasm…

I remember with great fondness harvest times at my grandfather’s farm located in the Kennedale community between Ft. Worth and Dallas, Texas.  The actual labor was hard, hot and sweaty, but clever parents enlisted our enthusiasm with promises of “going to the country, how much fun we would have and how delicious the food would be”, and we did and it was.  I’m quite sure that the kids were never overworked and we did have fun and even now the memories of the food can make my mouth water.

…cold sweet watermelons equaled survival.

Although there probably were other crops, I primarily remember green beans, black-eyed peas, corn, tomatoes, onions, peppers, okra, cantaloupes, peaches, blackberries and watermelons.  Oh, those watermelons!  In the raging heat of Texas summers cold sweet watermelons equaled survival.

I learned to drive in that old Caddy…

Spending the night at my grandfather’s farm meant rising with him in the wee hours just before sunrise, which seemed an exciting adventure (as long as I didn’t have to do it on a regular basis, of course).  We would then ride to the watermelon patch on his tractor or in his old beat up fishin’ Cadillac.  I learned to drive in that old Caddy bouncing around in his cow pastures.

I also still swear by the thumping method of judging ripeness…

At that early hour the Texas sun had not yet heated up the acres of watermelons.  I would walk down the rows with my grandfather where he taught me how to judge the ripeness of the melon by the sound of the thump of his big fingers.  When he found one that was just right he would lift it up a few feet and drop it.  We would then each eat a piece of the sweet heart out of the broken melon for breakfast. They would still be cool from the night and even if it is just in my memory, they were the best melons that I ever tasted.  I also still swear by the thumping method of judging ripeness although not everyone agrees.

…they just enjoyed good eating from their own fields.   

In our last post I mentioned that for many of us the term “farm to table” is not just a modern culinary catch phrase, but simply describes our experiences at our parents or grandparent’s tables long ago.  Meatless meals were completely common place when the bounties of summertime garden vegetables were available.  For the most part those old farmers were not necessarily interested in a vegetarian or vegan lifestyle, they just enjoyed good eating from their own fields.

(Well, it was the 60s)

There was a time when I was a young adult that I ate very little meat, although in truth I was never a strict vegetarian.  I did however learn how tasty simple clean food could be.  Lots of brown rice (well, it was the 60s); beans, grains and fresh vegetables were at the heart of my diet.  Very few animal products were involved, partially by choice and partially by economics.  I found “commercial meat substitutes” to be tasteless, lifeless choices that seemed to me to be completely pointless, although in the ensuing 40 something years those products have improved. Thanks to my family’s attitude toward eating out of our garden, I was (and remain) perfectly happy with an all vegetable repast

…a perfect time to offer one of our cooking classes featuring vegetables.

Here in our home in the southern Appalachian foothills it is high summer and our gardens and the local farmers’ markets are brimming with delicious healthful choices.  We thought that it was a perfect time to offer one of our La Technique cooking classes featuring vegetables.   

…we just visited a couple of farmers’ markets…

We prepared for this class in the easiest most straight forward way possible – we just visited a couple of farmers’ markets and then based our menu on what looked appealing.  The important element (besides the fresh vegetables) at this class was technique.  If you have a few basic knife skills and cooking techniques, your kitchen experience will be much easier, more efficient and fun.  Take a look at this sampling of our class menu.

*Denotes Avanti Savoia products.

Roulades of Seared Japanese Eggplant filled with Herbed Goat Cheese

This is a simple and delicious recipe courtesy of Texas catering Chef David Lowery.

Ingredients:

8 Japanese eggplants

Small amount of Sea salt*and cooking olive oil*

6 to 8 ounces goat cheese, softened

2 teaspoons tarragon*

1 teaspoon thyme*

½ teaspoon white pepper, ground*

Sprinkling of freshly grated nutmeg*

Instructions:

1. Slice eggplants lengthwise and sprinkle with a little salt.  Allow to set 15 minutes, rinse and pat dry.
2. Cover baking sheet with parchment paper, arrange eggplant slices flat and brush lightly with olive oil.  Bake in 350 degree oven for 10 to 15 minutes and cool.
3. Combine goat cheese and seasoning; spread on cooked eggplant.  Roll up and skew with wooden pics.

Fresh Vegetable Platter

Yes, everyone is completely unimpressed with everyday platters of stale and unappetizing carrots and celery sticks but a few simple changes can make that old boring standby pop.  Employ the technique of lightly blanching and refreshing your cruciferous vegetables to bring out the color and flavor.  Serve your veggies with our Thai Style Spicy Chili Sauce*. 

Chef Karen’s Quick Pickled Root Vegetables

A fast way to add some zest to your vegetable or relish tray, this recipe is a combination of root vegetables dressed in a savory pickling mixture of water, sugar, good vinegar, minced garlic, fresh basil, freshly ground Black Peppercorn*, Salish Alder Wood Smoked Sea Salt*.  Combine all ingredients and chill for a short time before serving.

Easy Smeasy Caprese Salad

This is a famous and delicious method of serving tomatoes, mozzarella cheese and fresh basil.  The salad can be stacked, fanned or served on skewers.  Traditionally it is seasoned with sea salt, pepper and olive oil.  We will make ours really special with Colonna Granverde Extra Virgin Olive Oil with Lemons*.  Combine the ingredients in a salad bowl and dress at the last moment for a simple, non fussy version.

“Frenched” Green Beans with Provencale Butter

“Frenching” is a kitchen term for slicing green beans for cooking.  Remove strings and cut beans on the bias into 2 or 3 pieces – two or three inches long, depending on the size of the beans.  For 1 pound of beans: bring about 3 cups of water and the juice of ½ lemon to a rapid boil.  Add “frenched” beans and cook 8 to 10 minutes (or to taste).  Immerse hot beans in ice water to stop cooking process.  Drain and set aside until ready to be heated with Provencale Butter.

Provencale Butter

Yields about 1 ¼ cups

Ingredients:

1 cup butter

2 shallots or green onions, minced

4 cloves of garlic, minced and mashed

½ cup parsley leaves, chopped

2 tablespoons white wine

Juice of ½ lemon

¼ teaspoon nutmeg, freshly grated*

Sea salt* and white pepper* to taste

Instructions:

1. Soften butter and combine with all ingredients.  Blend by hand or in a food processor and heat with beans as described above.

Sautéed Cucumbers

Peel desired number of cucumbers and remove the seeds by scraping them out lengthwise with the tip of a spoon.  Chop into quarter inch slices and sauté with olive oil, salt, pepper and a generous amount of tarragon.  Cook only until the cucumbers are just tender.  This way of preparing cucumbers is surprising to many Americans, but it is so easy and delicious it could become one of your favorites.

Baked Stuffed Pattypan Squash

This can be a beautiful meatless entrée. Select small tender squash for this dish.  Using a paring knife and a melon baller; remove a portion of squash from the middle making sure you do not cut all the way through to the bottom.  Save the squash that you remove for stuffing or another dish.  Bring a pot of water to boil.  Add salt and boil or steam squash for a few minutes – just until barely tender, remove from water and drain.

Prepare stuffing by finely chopping reserved squash and sautéing it in a bit of olive oil and chopped onion and garlic.  Mix squash mixture with herbs of choice, and a little egg and grated cheese, if desired. Lightly oil reserved hollowed squash and stuff each with prepared filling. Sprinkle with a little grated cheese on top and bake in a baking dish at 375 degrees until done, depending upon size of squash.

Bon Appetit Y’all.