tag:blogger.com,1999:blog-56186058311635094842024-03-13T00:59:13.115-04:00Avanti SavoiaRecipes, Reviews and Musings around Avanti Savoia <a href="http://technorati.com/faves?sub=addfavbtn&add=http://avantisavoia.blogspot.com"><img src="http://static.technorati.com/pix/fave/btn-fave2.png" alt="Add to Technorati Favorites"></a>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-5618605831163509484.post-82491225181772794112015-07-24T16:11:00.003-04:002015-07-24T16:11:32.978-04:00National Tequila DaySo today is national tequila day. Why? No body knows. But, who cares. As far as I'm concerned any reason to celebrate is a good reason. I believe yesterday was National Hot Dog Day (July 23rd)...what-a-party!<br />
<br />
If you are a follower of Avanti Savoia then we know you have a bit of a refined palate and have, hummm..., grown up a bit from the typical tequila shot. But, lets just say for the sake of an argument you have a friend; and, this friend needs a little help with what other options are available to bring tequila to the party in a new and fun way. Well, we've got you covered with a few ideas.<br />
<br />
Enjoy, and please drink responsibly.<br />
<h2>
</h2>
<h2>
<b><span style="font-size: large;">The Paloma<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://drizzleanddip.com/wp-content/uploads/2012/03/MG_9171-copy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://drizzleanddip.com/wp-content/uploads/2012/03/MG_9171-copy.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Paloma</i></td></tr>
</tbody></table>
</span></b></h2>
<span style="font-size: small;"><b>Ingredients</b></span><br />
<ul>
<li>1 1/2 shots of your favorite blanco tequila</li>
<li>Juice of half a ruby grape fruit</li>
<li>1/2 shot of agave syrup or sugar syrupAbout 75ml club soda</li>
<li>A squirt of fresh lime juice (optional)</li>
</ul>
<br /><b>Instructions</b><br />Mix the grapefruit juice, tequila and sugar syrup until well mixed.<br />Pour over a tall glass filled with ice and top up with soda water<br />
<br />
<i>Upgrade:</i> If you would like you can reduce the agave or sugar syrup and rim the glass with these fun and tasty sugars. Try <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2100/merchantId/0/departmentId/0/categoryId/26/Bourbon-Vanilla-Sugar" target="_blank">Bourbon Vanilla</a> or <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2106/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Sugar" target="_blank">Smoked Sugar</a>)<br />
<br />
(<i>Image and recipe adapted from <a href="http://drizzleanddip.com/2012/03/14/the-perfect-paloma-cocktail" target="_blank">drizzleanddip.com</a>)</i> <br />
<ul>
</ul>
<br />
<h2>
<span style="font-size: large;">The Bloody Maria<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://liquor.s3.amazonaws.com/wp-content/uploads/2014/03/recipe-bloody-maria-150x150.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://liquor.s3.amazonaws.com/wp-content/uploads/2014/03/recipe-bloody-maria-150x150.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bloody Maria</i></td></tr>
</tbody></table>
</span></h2>
<b>Ingredients</b><br />
<ul>
<li>2 oz Favorite Tequila</li>
<li>4 oz Tomato juice</li>
<li>.5 oz Lemon juice</li>
<li>4 dashes <a href="http://www.avantisavoia.com/index.cfm/m/106/fuseaction/store6products.productDetail/productID/2058/merchantId/0/departmentId/0/categoryId/61/Bourbon-Barrel-Aged-Worcestershire-Sauce" target="_blank">Worcestershire sauce</a></li>
<li>2 dashes Tabasco Sauce</li>
<li>2 dashes Tapatio Hot Sauce</li>
<li>.5 tbsp Prepared horseradish, to taste</li>
<li>1 pinch Celery salt</li>
<li>1 pinch <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">Ground black pepper</a></li>
</ul>
<br />
<b>Instructions</b><br />
<ol>
<li>Add all the ingredients to a shaker and fill with ice.</li>
<li>Shake briefly and strain into a pint glass filled with fresh ice.</li>
<li>Garnish with a lime wedge, a lemon wedge, a cucumber spear and a skewer of sweet pepper slices, jalapeño slices and queso fresco.</li>
</ol>
**Suggested upgrades**<br />
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/594/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Tomato-Sauce" target="_blank">Lowcountry produce Tomato Sauce</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/73/merchantId/0/departmentId/0/categoryId/9/Salish-Smoked-Salt" target="_blank">Salish Smoked Sea Salt (rim)</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2332/merchantId/0/departmentId/0/categoryId/26/Aleppo-Pepper-Ground" target="_blank">Aleppo Pepper flake</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2342/merchantId/0/departmentId/0/categoryId/26/Marash-Pepper-Flakes" target="_blank">Marash Pepper flakes</a><br />
Garnish: <br />
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/683/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Dilly-Beans" target="_blank">Dilly Beans</a> <br />
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/455/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Pickled-Garlic" target="_blank">Pickled garlic</a> or <a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/979/merchantId/0/departmentId/0/categoryId/67/Low-Country-Pickled-Garlic-with-Jalapeno" target="_blank">Pickled garlic with jalapeño </a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/979/merchantId/0/departmentId/0/categoryId/67/Low-Country-Pickled-Garlic-with-Jalapeno" target="_blank"></a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/454/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Pickled-Okra" target="_blank">Pickled Okra </a><br />
<br />
<i>(Image and original recipe adapted from <a href="http://liquor.com/recipes/bloody-maria/#PVCbV4FEcebfHUc1.97" target="_blank">liquor.com</a>)</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ca76-M0Jwz8/VbKWxSzAoSI/AAAAAAAAAcI/XZ879UVSYF0/s1600/38116-The-Skinny-Dipper-Tequila-Mixer-avantisavoia-v1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="The Skinny Dipper Bold Mixer" border="0" src="http://2.bp.blogspot.com/-ca76-M0Jwz8/VbKWxSzAoSI/AAAAAAAAAcI/XZ879UVSYF0/s1600/38116-The-Skinny-Dipper-Tequila-Mixer-avantisavoia-v1.jpg" title="The Skinny Dipper Bold Mixer" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Skinny Dipper</td></tr>
</tbody></table>
<h2>
This Skinny Dipper</h2>
This quite possibly is the easiest craft cocktail to make.<br />
Simply mix 1 oz of <a href="http://www.avantisavoia.com/index.cfm/m/174/fuseaction/store6products.productDetail/productID/2933/merchantId/0/departmentId/0/categoryId/90/The-Skinny-Dipper-Craft-Cocktail-Mixer-%28Tequila%29-8oz." target="_blank">The Skinny Dipper Mix</a> to 1 oz of your favorite tequila. Stir with ice and then strain. Garnish with a twist of lemon.<br />
<br />
<br />
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<h2>
</h2>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-78009299301950946462015-07-21T14:28:00.000-04:002015-07-22T11:26:38.817-04:00Bourbon Barrel Smoked Peppercorns on Candied Bacon<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Pp19EoNIsGk/Va6Mw91kD5I/AAAAAAAAAbo/325d2nHS7Lo/s1600/Bourbon%2BSmoked%2BPepper%2BCandied%2BBacon.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Pp19EoNIsGk/Va6Mw91kD5I/AAAAAAAAAbo/325d2nHS7Lo/s400/Bourbon%2BSmoked%2BPepper%2BCandied%2BBacon.png" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Because.....Bacon.</td></tr>
</tbody></table>
<i>Long name, easy recipe.</i><br />
<br />
Bacon is awesome. Candied Bacon is awesome. But, once you add <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2082/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Peppercorns-Tin" target="_blank">Bourbon Barrel Smoked Peppercorns</a> to the recipe, well you finally have a reason to use the fake word "awesomer!"<br />
<br />
Here is the recipe:<br />
<b>Ingredients</b><br />
<ul>
<li>1/2 pound Bacon</li>
<li>1 Cup Dark Brown Sugar (unpacked)</li>
<li>1 1/2 Tbsp <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2082/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Peppercorns-Tin" target="_blank">Bourbon Barrel Smoked Peppercorns</a> (or to taste)</li>
</ul>
<b>Instructions</b><br />
<ol>
<li>Mix the pepper and the sugar together in a bowl</li>
<li>Pack/press/cover both sides of bacon with pepper and sugar mixture</li>
<li>Bake at 375 degrees for 20 minutes or until bacon is cooked just the way you like it.</li>
</ol>
<br />
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<ol>
</ol>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-74903860302824703342015-06-02T17:45:00.001-04:002015-06-02T17:45:13.580-04:00Bourbon Vanilla Spiced Iced Coffee<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sQNxkYLGGuQ/VW4P4F9gPVI/AAAAAAAAAbQ/gTvoXNmkWDI/s1600/Bourbon%2BVan%2BIced%2BCoffee.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-sQNxkYLGGuQ/VW4P4F9gPVI/AAAAAAAAAbQ/gTvoXNmkWDI/s400/Bourbon%2BVan%2BIced%2BCoffee.png" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<b>Iced coffee</b> ranks up their with Italian ice and Popsicles during the hot months of late spring and summer at my house. Whether it is a lazy Sunday or a hoppin' neighborhood get together there is nothing better than a good iced coffee. I'm a bit spoiled when it comes to always having good freshly roasted coffee on hand from our supplier <a href="http://www.avantisavoia.com/index.cfm/m/16/fuseaction/store6Catalog.oneCategory/Coffee" target="_blank">Vienna Coffee Company</a>. So what do you do when you have all these yummy ingredients at your finger tips? Well you play. And, play we did. Check out this wonderful <a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/1065/" target="_blank">Bourbon Vanilla Spiced Iced Coffee recipe</a> that our chef Karen Crumley came up with as her take on this summer time treat.<br />
<br />
What is your favorite summer time treat?<br />
<br />
From my family to yours,<br />
<br />
Ben<br />
<br />
<br />
<h2>
<span style="font-size: large;">Recipe:</span></h2>
<h3>
Ingredients:</h3>
<ul>
<li>1 Pot Coffee (your choice, but make it a <a href="http://www.avantisavoia.com/index.cfm/m/16/fuseaction/store6Catalog.oneCategory/Coffee" target="_blank">good coffee</a>)</li>
<li>1/4 Cup Half and Half</li>
<li>2 Teaspoons <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2094/merchantId/0/departmentId/0/categoryId/26/Bourbon-Barrel-Aged-Vanilla" target="_blank">Bourbon Barrel Aged Vanilla Extract</a></li>
<li>2 Tablespoons<a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2106/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Sugar" target="_blank"> Bourbon Smoked Sugar</a> (or to taste)</li>
<li>1 Teaspoon fresh grated <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2788/merchantId/0/departmentId/0/categoryId/26/Nutmeg-whole" target="_blank">Nutmeg</a></li>
<li>Pinch of <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/71/merchantId/0/departmentId/0/categoryId/9/Murray-River-Salt" target="_blank">Murray River Sea Salt</a></li>
<li>Large pitcher filled 1/2 with ice</li>
</ul>
<h3>
Instructions:</h3>
<ol>
<li>Make a pot of your favorite coffee and cool for 30 minutes to an hour</li>
<li>Mix all ingredients together in pitcher and serve.</li>
</ol>
Want to print? <a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/1065/" target="_blank">Click here</a> <br />
<h4>
Tips and variations: </h4>
A couple of takeaways that should be noted. 1.) If Bourbon Barrel Smoked Sugar doesn't meet your personal preference then try the <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2100/merchantId/0/departmentId/0/categoryId/26/Bourbon-Vanilla-Sugar" target="_blank">Bourbon Vanilla Sugar</a>. 2.) Freshly grated Nutmeg is the way to go. Trust me, you will never use pre-ground nutmeg again after grinding a small amount each time you need it. Plus it lasts longer. 3) For a bit more coffee flavor and less water, freeze another pot of coffee in ice cube trays and use that instead of regular ice.<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com1tag:blogger.com,1999:blog-5618605831163509484.post-91679654168918914162014-10-14T16:00:00.000-04:002014-10-14T16:00:33.195-04:0012 Things you can do with Pumpkin Spice that doesn't involve pumpkin.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c4XCkTT1gXs/VD13HFk2jUI/AAAAAAAAAao/HNqY5ql7Yn0/s1600/pumpkin-pie-spice-avantisavoia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="12 Things to do with Pumpkin Spice that doesn't invole pumpkin" border="0" src="http://1.bp.blogspot.com/-c4XCkTT1gXs/VD13HFk2jUI/AAAAAAAAAao/HNqY5ql7Yn0/s1600/pumpkin-pie-spice-avantisavoia.jpg" height="265" title="12 Things to do with Pumpkin Spice that doesn't invole pumpkin" width="400" /></a></div>
How do you like your pumpkin spice; just a touch or pour it on? Here are some ideas to put the official taste of fall into every bite! Use a pinch, a dash or a whole teaspoon to spice up your life. And if you really want to have that pumpkin flavor, add some pumpkin puree to the mix. A couple of hints on the pumpkin puree cook it for a couple of minutes so it doesn’t taste raw and in some dishes you will need to “dry” it out. Just remember to start with a little knowing you can always add more down the line. Better yet, cook a whole can at a time and store it in the fridge to have on hand for whenever you feel the need. <br />
<br />
12 Things:<br />
<ol>
<li>Add to your coffee: It’s cheaper than Starbucks!</li>
<li>Vegetables: Use it in or on roasted whole small pumpkins, baked butternut squash, sweet potatoes, carrots and sautéed Swiss chard.</li>
<li>Meat and Fish: Salmon, pork a roast or chops, turkey, chicken and a dash in veal scaloppini.</li>
<li>Snacks: Maple glazed pumpkin spiced nuts, pumpkin spiced popcorn, cranberry and pumpkin spiced granola.</li>
<li>Pasta: Like some of our <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/426/merchantId/0/departmentId/0/categoryId/28/Pappardelline-Pasta-infused-with-Tomato" target="_blank">Tomato pappardelline</a>, <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/315/merchantId/0/departmentId/0/categoryId/28/Linguine-with-Squid-Ink" target="_blank">black squid ink linguine</a>, <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/2844/merchantId/0/departmentId/0/categoryId/28/Whole-Wheat-Pappardelle-Pasta" target="_blank">whole wheat pappardelle</a>, or for those of you avoiding gluten - <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/2847/merchantId/0/departmentId/0/categoryId/28/Gluten-Free-Casarecce-Pasta" target="_blank">gluten free casarecce</a>.</li>
<li>Sage Pesto: Add 1 teaspoon or to taste.</li>
<li>Whipped Cream: Add 1 teaspoon or to taste and use on desserts, breakfast and don’t forget (and most importantly) your coffee.</li>
<li>Breakfast: Pancakes (in the batter), in scones, in biscuits, and in waffles.</li>
<li>Cream cheese: Mix in 1 teaspoon to 8 ounces or to taste and spread on toast, bagels, a spoon ;) Fall treats: In cupcakes and cake pops and decorate them for Halloween and Thanksgiving.</li>
<li>Desserts: Mix 1 teaspoon or to taste into rice crispy treats, sugar cookies, apple fritters, muffins and coffee cake.</li>
<li>Maple Pumpkin Pie Popsicle</li>
<li>Last but NOT least: Ice cream. [Yeah, I know its fall]. Mix in 1 teaspoon or to taste, into softened vanilla ice cream and re freeze or make your own.</li>
</ol>
<br />
<br />
Pumpkin Pie Spice Recipe<br />
Don’t be afraid to spice it up.<br />
<b>Ingredients:</b><br />
<ul>
<li>4 Tablespoons cinnamon ground</li>
<li>4 Teaspoons <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2788/merchantId/0/departmentId/0/categoryId/26/Nutmeg-whole" target="_blank">nutmeg freshly grated</a>*</li>
<li>4 Teaspoons <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2786/merchantId/0/departmentId/0/categoryId/26/Ginger-Ground" target="_blank">ginger ground</a>*</li>
<li>3 Teaspoons <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2778/merchantId/0/departmentId/0/categoryId/26/Allspice-Whole" target="_blank">allspice ground</a>*</li>
<li>3 Teaspoons <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2782/merchantId/0/departmentId/0/categoryId/26/Cloves-Ground" target="_blank">Clove ground</a>*</li>
</ul>
<b>Instructions:</b><br />
Mix all ingredients in a bowl to combine, and store in an airtight container for up to 1 year.<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-60266654340450477462014-09-30T16:48:00.001-04:002014-10-01T12:59:05.748-04:00Teriyaki Chicken Wings Recipe with a Twist (Hint....it's bourbon!)<br />
<a href="http://4.bp.blogspot.com/-5t42X24aYTc/VCsOxBb4mCI/AAAAAAAAAZk/Q1RzkFdKzFU/s1600/38111_v2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Kentuckyaki Sauce available at avantisavoia.com" border="0" src="http://4.bp.blogspot.com/-5t42X24aYTc/VCsOxBb4mCI/AAAAAAAAAZk/Q1RzkFdKzFU/s1600/38111_v2.jpg" title="Kentuckyaki Sauce available at avantisavoia.com" /></a>What happens when you take a traditional Teriyaki sauce and mix in one of Kentucky's specialties? Well you get Kentuckyaki that's what. Lost in enthusiasm and excitement our customers scoop this up for themselves or as a gift, but we later find out that for some the bottle remains in their pantry unopened. Well to help fix this minor problem Chef Karen has come up with this simple and forgiving recipe to get you started. Enjoy and let us know what you think.<br />
<br />
Ben<br />
<br />
<h2>
Kentuckyaki Wings</h2>
<b><i>For the Wings</i> </b><br />
<b>Ingredients: </b><br />
<ul>
<li>3 Pounds chicken wings whole or cut up your preference</li>
<li>Juice of ½ a lemon</li>
<li>1 Tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/106/fuseaction/store6products.productDetail/productID/2070/merchantId/0/departmentId/0/categoryId/61/Bluegrass-Soy-Sauce" target="_blank">Bluegrass Soy Sauce</a>*</li>
<li>1 Tablespoon <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=lea%20%26%20perrins%20worcestershire%20sauce&linkCode=ur2&sprefix=lea%20%26%20P%2Caps%2C243&tag=avantisavoiac-20&url=search-alias%3Daps&linkId=XR3HPOWDKCM5NIZU" target="_blank">Lea & Perrins Worcestershire sauce</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=avantisavoiac-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /></li>
<li>1 Tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/106/fuseaction/store6products.productDetail/productID/2064/merchantId/0/departmentId/0/categoryId/61/Kentuckyaki-Sauce" target="_blank">Kentuckyaki</a>* </li>
<li>1 Teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">fresh ground black pepper</a>*</li>
<li>2 Tablespoons <a href="http://www.amazon.com/gp/product/B0006SKCVI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006SKCVI&linkCode=as2&tag=avantisavoiac-20&linkId=FKN7F6PA4KJKQ2ID">Chili Garlic Sauce</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=avantisavoiac-20&l=as2&o=1&a=B0006SKCVI" height="1" style="border: none !important; margin: 0px !important;" width="1" />
</li>
<li>1 Tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/5/merchantId/0/departmentId/0/categoryId/1/Colonna-Extra-Virgin-Olive-Oil" target="_blank">Colonna extra virgin olive oil*</a></li>
<li>1 Tablespoon Sesame oil</li>
<li>1 Tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">cooking olive oil</a>*</li>
<li>3 Tablespoons thinly sliced green onions</li>
<li>Black and white sesame seeds</li>
</ul>
<b>Instructions:</b><br />
<ol>
<li>Combine all ingredients in a bowl except wings. When all ingredients are combined add wings tossing to coat set aside 30 minutes to 1 hour to marinate or over night</li>
<li>Lightly oil a sheet pan, place wings on the sheet pan spacing them apart. Pour the remaining marinade over the wings and place in a 360 degree oven.</li>
<li>Set timer for 30 minutes and at the 15 minute mark, glaze the wings with about half the glaze.</li>
<li>Return to the oven for the next 15 minutes.</li>
<li>Set timer for 15 more minutes at the half way point glaze the wings with the remaining glaze.</li>
<li>Check for doneness the juices should run clear and the internal temperature should read 160 degrees</li>
<li>Move wings to a serving dish, garnish with thinly sliced green onions and black and white sesame seeds.</li>
</ol>
<i><span style="font-size: small;"><b>For the glaze</b></span></i><br />
<b>Ingredients:</b><br />
<ul>
<li>1/8 Cup dark brown sugar</li>
<li>½ Cup <a href="http://www.avantisavoia.com/index.cfm/m/106/fuseaction/store6products.productDetail/productID/2064/merchantId/0/departmentId/0/categoryId/61/Kentuckyaki-Sauce" target="_blank">Kentuckyaki</a></li>
<li>1 Teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2342/merchantId/0/departmentId/0/categoryId/26/Marash-Pepper-Flakes" target="_blank">Marash pepper flakes</a>*</li>
<li>½ teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2775/merchantId/0/departmentId/0/categoryId/26/Pure-Chili-Powder" target="_blank">chili powder</a>*</li>
</ul>
<b>Instructions:</b><br />
<ol>
<li>Mix all the ingredients in a glass bowl.</li>
<li>Stir to combine and microwave for 2 minutes</li>
<li>Use glaze as needed</li>
</ol>
<i>Hint:</i><br />
<i>You could make these “Kentuckyaki Fire Wings” just add 2 tablespoons garlic chili sauce to the glaze. That will over power the delicate balance of
teriyaki to spice, but they always say you only live once.</i><br />
* denotes items available at <a href="http://avantisavoia.com/">avantisavoia.com</a><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-31807328132459348522014-04-15T15:30:00.000-04:002014-04-15T15:30:57.372-04:00Pizza Pizzazz!<div align="center">
</div>
<div align="center">
<b><i>Was there life before pizza?<span id="goog_794911469"></span><span id="goog_794911470"></span></i></b>
</div>
<b><i>Such a recent arrival</i></b>
<br />
As popular and beloved as pizzas are in the USA, it's hard to believe that the dish is such a recent arrival. Italian immigrants introduced the dish to
America in the late 19th century, but it was GIs returning home from Italy after WWII that really got the pizza ball rolling. By tradition, it is thought
that pizza probably originated in the backstreets of Naples late in the 18th century.<b><i></i></b>
<br />
<b><i>New versions appearing constantly</i></b>
<br />
Styles and ingredients can vary enormously with new versions appearing constantly. Traditional Italian pizzas include such classic styles as: <i>Napoletana </i>(tomatoes, Mozzarella, anchovies, capers, and oregano), <i>Marinara </i>(fresh tomato sauce), and <i>Margherita </i>(tomatoes,
fresh Mozzarella, torn fresh basil leaves with a dash of Parmesan). <i>Calzoni</i> are half-moon shaped pizza "Foldovers" that are prepared with pizza
dough and feature similar fillings. Before baking they are usually brushed with olive oil and then baked in a hot oven just like pizzas.
<br />
<b><i>Originally baked on the hearth stone of the fireplace </i></b>
<br />
<i>Focaccia </i>
derives from the Latin word "focus," as they were originally baked on the hearth stone of the fireplace, which was indeed the center or "focus" of the
home. This style of flatbread dates from the very ancient Mediterranean world. Our Basic Quick Crust can also be used to make excellent <i>Focaccia.</i>
Although often topped with olive oil, coarse salt and herbs, toppings can include many possibilities.
<br />
<b><i>Cook it hot and cook it fast </i></b>
<br />
Making your own pizzas at home will quickly ruin you for the usual commercial chains. Homemade pizza can even be baked on a pizza "stone" that will
approximate the results obtained in a traditional brick oven. The following recipes are from one <i>La Cucina's </i>most popular classes. The key to
wonderful homemade pizzas is simple- start with the best ingredients and cook it hot and cook it fast!
<br />
<b>Basic Quick Crust: </b>
Yields: Dough for two 9 or 10 inch pizzas
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
3 cups Unbleached white bread flour (approximately)
</li>
<li>
1 tablespoon Sugar
</li>
<li>
1 teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/64/merchantId/0/departmentId/0/categoryId/9/Fleur-de-Sel-de-Gu%C3%A9rande-French-Sea-Salt" target="_blank">Sea Salt</a>*
</li>
<li>
1 package Fleischman's RapidRise yeast
</li>
<li>
2 tablespoons <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6Catalog.oneCategory/Olive_Oils" target="_blank">Olive oil</a>*
</li>
<li>
1 cup Warm water
</li>
</ul>
<h4>
Instructions
</h4>
<ol start="1" type="1">
<li>
Mix dry ingredients including yeast together in a mixing bowl. Make a hollow well in the center. Pour olive oil and warm water into the well.
</li>
<li>
Stir together until liquid is mixed with flour and then work the mixture with your hands until it is smooth. If it is too sticky, you may need to add a
little more flour, but be careful not to make it too dry. Each bag of flour will have slightly different moisture content.
</li>
<li>
Cover the dough with plastic wrap and a warm, damp cloth and allow it to proof (or rise) about 30 minutes. While dough is proofing (rising); prepare
the sauce.
</li>
</ol>
<b>Basic Uncooked Sauce: </b>
Yield: sauce for one pizza
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
8 ounces <a href="http://www.avantisavoia.com/index.cfm/m/85/fuseaction/store6products.productDetail/productID/456/merchantId/0/departmentId/0/categoryId/27/Lowcountry-Tomato-Sauce" target="_blank">Lowcountry Tomato sauce</a>*
</li>
<li>
1 tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6Catalog.oneCategory/Olive_Oils" target="_blank">Cooking Olive oil</a>*
</li>
<li>
1 Green onion, coarsely chopped
</li>
<li>
1 teaspoon minced <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2793/merchantId/0/departmentId/0/categoryId/26/Granulated-Garlic" target="_blank">dried garlic</a>*
</li>
<li>
1/2 teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2792/merchantId/0/departmentId/0/categoryId/26/Thyme" target="_blank">thyme</a>*
</li>
<li>
1/2 teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2789/merchantId/0/departmentId/0/categoryId/26/Oregano" target="_blank">oregano</a>*
</li>
<li>
1/2 teaspoon rosemary
</li>
<li>
1/2 teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/7/merchantId/0/departmentId/0/categoryId/26/Don-Vito%27s-Gold-Mediterranean-Spice-Blend" target="_blank">Don Vito's Mediterranean Blend</a>*
</li>
<li>
A few leaves of fresh basil
</li>
<li>
1/4 teaspoon (or to taste) <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2774/merchantId/0/departmentId/0/categoryId/26/Crushed-Red-Pepper" target="_blank">Crushed Red Pepper</a>
</li>
<li>
1/4 teaspoon Sugar
</li>
</ul>
<h4>
Instructions:
</h4>
<ol start="1" type="1">
<li>
Combine all sauce ingredients in a blender on high for 1-2 minutes and set aside.
</li>
</ol>
<b><i><u>AMERICA</u></i></b>
<b><i><u>'S FAVORITE PEPPERONI PIZZA </u></i></b>
Yield: One 9 or 10 inch pizza
<br />
<b>Ingredients:</b>
<br />
· 1 half recipe of Basic Quick Crust
<br />
· 1 recipe of Basic Uncooked sauce
<br />
· Two cups of Mozzarella cheese, grated
<br />
· Sliced Pepperoni (2 to 3 ounces), grated Parmesan and <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2789/merchantId/0/departmentId/0/categoryId/26/Oregano" target="_blank">oregano</a>* to taste
<br />
<b><i> </i></b>
<br />
<h4>
Instructions:
</h4>
<ol>
<li>Pre-heat the oven to 450 degrees. (If using a pizza stone, place it in the lower third of the oven to pre-heat it.) After dough has risen, divide it in
half (you may freeze it or make another pizza).Shape it into a ball.
</li>
<li>
</li>
<li>
Place on a lightly floured surface and flatten it with your hands.
</li>
<li>
Finish rolling out the dough with a rolling pin until it is about 1/8" thick and about 9 or 10 inches in diameter. With a little practice, you can toss
and spin the dough using centrifugal force to help stretch it. It is really much easier than it looks and your friends will be dazzled.
</li>
<li>
BAKING ON A SHEET PAN: Sprinkle 2 teaspoons of cornmeal on a pizza pan or sheet pan and then place dough in the middle of the pan. BAKING ON A PIZZA
STONE: Sprinkle 2 teaspoons cornmeal on a pizza peel and then place dough in the middle of the peel.
</li>
<li>
Pinch edge of dough to form a border to keep the sauce from running out.
</li>
<li>
Pour sauce onto dough and spread evenly with a spatula or wooden spoon. Be careful not to get sauce or other ingredients on the border.
</li>
<li>
Next sprinkle 2 cups mozzarella cheese evenly over the pizza.
</li>
<li>
Now top with as much sliced pepperoni as you wish. You may finish topping your pizza with grated Parmesan cheese and a little leaf oregano.
</li>
<li>
Of course you can use an assortment of your favorite ingredients: sliced mushrooms, chopped green onion, chopped bell pepper, sliced olives, Italian
sausage, etc. However, with whichever toppings that you choose, distribute them evenly and do not add too much. The biggest mistake made by novice
pizza bakers is to add too many ingredients and pile them up in the middle of the pizza.
</li>
<li>
When you have finished adding all the toppings and cheeses; IF USING A SHEET PAN; place it in the lower third of the oven and bake for about12 minutes,
or until cheese is bubbly and the crust is golden brown. IF USING A PIZZA STONE; slide pizza off peel and onto the hot pizza stone in the oven and cook
for about 12 minutes.
</li>
<li>
Before cutting, serving, and eating; allow the pizza to rest for 3 or 4 minutes.
</li>
</ol>
<ol start="2" type="1">
</ol>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com1tag:blogger.com,1999:blog-5618605831163509484.post-67367728125172218572014-03-19T16:22:00.004-04:002014-03-19T16:22:58.468-04:00<div align="center">
<a href="http://4.bp.blogspot.com/-X_A_ElM41nA/Uyn8hlv9QHI/AAAAAAAAAY4/FnPz7sMBAW8/s1600/gougeres+blog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-X_A_ElM41nA/Uyn8hlv9QHI/AAAAAAAAAY4/FnPz7sMBAW8/s1600/gougeres+blog.jpg" height="320" width="213" /></a><b>GOUGERES</b>
</div>
<div align="center">
<b><i>"You should always trust your own data." </i></b>
</div>
<div align="center">
<b><i> </i></b>
</div>
<b><i>A favorite Burgundian appetizer</i></b>
<br />
Gougeres are small baked appetizers of choux paste with Swiss cheese and are a favorite Burgundian appetizer, typically served with a <i>Kir</i>. Choux
Paste without the cheese can also be used for cream puffs, éclairs or even filled with savory fillings as starters. I've been making them for over
thirty years and have always had perfect success with the recipe. Looking back at that reality, I have no idea what prompted me to decide to serve another
recipe, especially without trying it first.
<br />
<b><i>Well, yet another lesson learned yet again. </i></b>
<br />
Maybe, it was the simply the gravitas of a very famous chef's reputation and an assumption that his must somehow be superior to mine. The only real
difference was the famous chef's version had another egg and a bit more butter. The results were not inedible but, they were kind of flat and deflated
looking. As an IT skilled friend of mine put it "you should always trust your own data." Well, yet another lesson learned yet again. I assure you that
although the following recipe does not come from the repertoire of a world famous chef, it does work consistently and taste great. Gougeres are usually
served cold but, I really prefer them served hot as a hor<i>-d'oevre.</i>
<br />
<b>*Available at avantisavoia.com</b>
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
6 Tablespoons Butter
</li>
<li>
½ Teaspoon each <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/64/merchantId/0/departmentId/0/categoryId/9/Fleur-de-Sel-de-Gu%C3%A9rande-French-Sea-Salt" target="_blank">Fleur de Sel Sea salt</a>*, freshly ground <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2771/merchantId/0/departmentId/0/categoryId/26/White-Peppercorns-Whole" target="_blank">white peppercorn</a>* and <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2788/merchantId/0/departmentId/0/categoryId/26/Nutmeg-whole" target="_blank">nutmeg</a>*
</li>
<li>
1 Teaspoon Sugar
</li>
<li>
1 Cup hot water
</li>
<li>
1 Cup sifted flour
</li>
<li>
3 Whole eggs
</li>
<li>
1 Cup grated Gruyere or other Swiss cheese
</li>
</ul>
<b>Instructions:</b>
<br />
<ol start="1" type="1">
<li>
Preheat oven to 450 degrees.
</li>
<li>
Combine butter, salt, pepper, nutmeg, sugar, and hot water in a large sauce-pan. Bring to boil. Lower heat and add flour.
</li>
<li>
Stir vigorously until batter pulls away from the side of the pan.
</li>
<li>
Remove from heat and place batter into a mixing bowl
</li>
<li>
Add eggs, one at a time, beating thoroughly after each one. Fold in grated cheese.
</li>
</ol>
Using an ice cream scoop, drop mounds of paste on an un-greased baking sheet. Bake in hot oven for 20 minutes; reduce temperature to moderate heat (350)
and bake about 20 minutes longer. Enjoy hot or cold!
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-31212421754720421972014-03-07T11:01:00.001-05:002014-03-07T11:01:27.912-05:00<a href="http://2.bp.blogspot.com/-SgdpfiAgmoY/UxnrozeiDJI/AAAAAAAAAYo/mOQcb-xV2v0/s1600/Tag_alfredo_mushroom_watermark.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SgdpfiAgmoY/UxnrozeiDJI/AAAAAAAAAYo/mOQcb-xV2v0/s1600/Tag_alfredo_mushroom_watermark.jpg" height="213" width="320" /></a><b>Porcini Tagliatelle with Alfredo Sauce and Wild Mushroom Medley</b>
<br />
Pasta with classic Alfredo sauce enhanced with the exciting earthy flavor of mushrooms
<br />
Serves 4 to 6
<br />
Preparation time: 20 minutes (plus overnight soaking for mushrooms); Cook time: 30 minutes
<br />
Available at avantisavoia.com *
<br />
<b>Ingredients:</b>
<br />
<u>Wild Mushroom Medley:</u>
<br />
<ul type="disc">
<li>
1.5 ounces mixed <a href="http://www.avantisavoia.com/index.cfm/m/62/fuseaction/store6products.productDetail/productID/384/merchantId/0/departmentId/0/categoryId/19/Mushroom-Medley" target="_blank">dried wild mushrooms</a>* soaked overnight in 2 cups of water
</li>
<li>
3 Tablespoons<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/4/merchantId/0/departmentId/0/categoryId/1/S%27ciappau-Extra-Virgin-Olive-Oil" target="_blank"> <i>S'ciappau </i>Extra Virgin Olive Oil</a>*
</li>
<li>
2 cloves garlic, minced and mashed
</li>
<li>
1 ½ cups of the mushroom soaking water
</li>
<li>
½ cup dry Marsala wine
</li>
<li>
½ teaspoon each <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/182/merchantId/0/departmentId/0/categoryId/9/White-Truffle-Mushroom-Sea-Salt" target="_blank"><i>Tartuflanghe </i>White Truffle<i> </i>salt</a>* and <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2771/merchantId/0/departmentId/0/categoryId/26/White-Peppercorns-Whole" target="_blank">freshly ground white pepper</a>*
</li>
<li>
Chopped Italian parsley for garnish
</li>
</ul>
<u>Pasta and Sauce</u>
<br />
<ul type="disc">
<li>
One 8.8 ounce package of <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/632/merchantId/0/departmentId/0/categoryId/28/Porcini-Mushroom-Tagliatelle-Pasta" target="_blank"><i>Morelli </i>Porcini Tagliatelle</a>*
</li>
<li>
2 ounces <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/605/merchantId/0/departmentId/0/categoryId/9/Pasta-Sea-Salt-1kg-%282.2-lbs%29-Coarse" target="_blank"><i>Sosalt </i>coarse salt</a>* (for cooking the pasta)
</li>
<li>
¼ cup butter, unsalted
</li>
<li>
1 cup heavy cream
</li>
<li>
1 clove garlic, minced and mashed
</li>
<li>
1 ½ cup grated Parmesan cheese
</li>
<li>
Freshly grated nutmeg * (to taste)
</li>
<li>
1 teaspoon each (or to taste) <i>Fleur de Sel </i>Sea Salt* and freshly ground white peppercorns*
</li>
</ul>
<b>Instructions:</b>
<br />
<u>Mushroom Medley</u>
<br />
<ol start="1" type="1">
<li>
Remove soaked mushrooms and strain and reserve the soaking liquid.
</li>
<li>
Heat 3 Tablespoons of olive oil in a sauté pan and add mushrooms and garlic cooking for just a couple of minutes. Add 1 1/2 cups of the reserved
soaking liquid, Marsala wine and Truffle salt and freshly ground white peppercorns. Simmer for about 30 minute on low.
</li>
</ol>
<u>Pasta and Sauce</u>
<br />
<ol start="1" type="1">
<li>
In a big pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil.
Lower the flame and cook the pasta until it is "<i>al dente</i>", 8 to 10 minutes, stirring occasionally with a wooden spoon. Reserve ¼ cup of
the pasta cooking water.
</li>
</ol>
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add heavy cream and bring to a boil. Cook until sauce has reduced
slightly, about 5 minutes. Add garlic, Parmesan and grated nutmeg; blend well and remove from the heat. Toss hot pasta and ¼ cup pasta water together
with the Alfredo sauce. Serve topped with Wild Mushroom Medley and garnish with chopped Italian parsley.
<br />
<br />
<br /><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-18856322182599072452014-02-27T12:33:00.001-05:002014-02-27T12:33:13.764-05:00Spaghetti Carbonara with Fried Sage Leaves<b>One of our favorites!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-j0TRBOK9ogw/Uw91qhott4I/AAAAAAAAAYY/IjsQyP-8iWs/s1600/Spaghetti-Carbonara-Avanti-Savoia.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-j0TRBOK9ogw/Uw91qhott4I/AAAAAAAAAYY/IjsQyP-8iWs/s1600/Spaghetti-Carbonara-Avanti-Savoia.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Spaghetti Carbonara with Fried Sage Leaves</b></td></tr>
</tbody></table>
<span id="goog_1840969835"></span><span id="goog_1840969836"></span> </b><br />
<br />
<br />
<b>Spaghetti Carbonara with Fried Sage Leaves </b>
<br />
Spaghetti with Carbonara sauce is a special recipe, fast and flavorful. Please note that authentic Carbonara sauce does not contain cream!
<br />
Serves 4-6
<br />
Preparation time: 15 minutes; Cook time: 15 minutes
<br />
Available at avantisavoia.com *
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
1 pound <a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/618/merchantId/0/departmentId/0/categoryId/28/Italian-Spaghetti-Pasta" target="_blank"><i>Garofalo</i> Spaghetti</a> *
</li>
<li>
2 ounces <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/605/merchantId/0/departmentId/0/categoryId/9/Pasta-Sea-Salt-1kg-%282.2-lbs%29-Coarse" target="_blank"><i>Sosalt </i>Coarse Salt</a>* (for cooking the pasta)
</li>
<li>
5 egg yolks plus 1 whole egg
</li>
<li>
1 cup grated Pecorino cheese
</li>
<li>
5 ounces Pancetta, diced
</li>
<li>
4 Tablespoons <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/5/merchantId/0/departmentId/0/categoryId/1/Colonna-Extra-Virgin-Olive-Oil" target="_blank"><i>Colonna</i> Extra Virgin Olive Oil</a> *
</li>
<li>
Freshly <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">ground black pepper</a> * (to taste)
</li>
<li>
Freshly <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2788/merchantId/0/departmentId/0/categoryId/26/Nutmeg-whole" target="_blank">grated nutmeg</a> * (to taste)
</li>
<li>
2 Tablespoons of chopped chives for garnish
</li>
<li>
Small amount of <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">olive oil for frying sage leaves </a></li>
<li>
3 or 4 fresh sage leaves per serving
</li>
</ul>
<b>Instructions:</b>
<br />
1. In a big pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil.
Lower the heat and cook the pasta until it is "<i>al dente</i>", 8 to 10 minutes, stir occasionally with a wooden spoon.
<br />
2. Put the grated Pecorino cheese in a large bowl and add the 5 egg yolks, the whole egg, 2 tablespoons of extra virgin olive oil , freshly ground black
pepper, (to taste) and freshly grated nutmeg (to taste). Stir vigorously with a whisk.
<br />
3. While the pasta cooks, put the diced bacon in a frying pan with 2 tablespoons of extra virgin olive oil, cook until the bacon is crisp.
<br />
4. When pasta is cooked, drain it and put it in a big bowl, add the egg mixture and stir well; then add the hot fried bacon, stir well. This all must be
done quickly, the heat from the pasta and bacon cooks the eggs and melts the cheese.
<br />
5. Heat the olive oil to approximately 325 degrees; add sage leaves to hot oil and fry until crisp but not burnt. It will only take a few seconds.
<br />
6. Garnish with the sage leaves and chopped chives and serve immediately.
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-89602578825779980992014-02-21T16:16:00.000-05:002014-02-21T16:17:39.979-05:002014 DOGWOOD ARTS HOUSE & GARDEN SHOW:: Celebrating 36 Years<div align="center">
<b><i><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OEgf4jQIQ7Q/Uweyf7dNIYI/AAAAAAAAAXo/adlE3XRJm6E/s1600/DWHGS2014.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-OEgf4jQIQ7Q/Uweyf7dNIYI/AAAAAAAAAXo/adlE3XRJm6E/s1600/DWHGS2014.jpg" height="208" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Dogwood Arts Festival's House & Garden Show</b></i></td></tr>
</tbody></table>
</i></b>
</div>
<b><i>A beautiful Valentine gift</i></b>
<br />
From February 14<sup>th</sup> through 16<sup>th</sup>, <a href="http://www.dogwoodarts.com/" target="_blank">Dogwood Arts</a> presented Knoxville and the region with a beautiful Valentine's gift… the <a href="http://www.dogwoodhouseandgarden.com/" target="_blank">House and Garden Show</a>. The 36<sup>th</sup> annual Dogwood Arts House and Garden Show is one of the Southeast Tourism Society's Top 20 Events, as well as the
largest annual fundraiser for the annual Dogwood Arts Festival. "The Dogwood Arts Festival takes place every April in Knoxville and celebrates our region's
arts, culture, and natural beauty," says Dogwood Arts Marketing Manager, Erin Slocum.
<br />
<b><i>Selfless acts of kindness </i></b>
<br />
Presented by the Knoxville News Sentinel, the House and Garden Show relies on hundreds of volunteers who give many hours to bring this early celebration
of spring to life. Co-chair Shanna Browning says, "A show of this magnitude simply cannot happen without the volunteers. I am more than grateful for their
selfless acts of kindness to the people that come to the show."
<br />
<b><i>An amazing array of displays, services and products</i></b>
<br />
Scores of exhibitors (including <a href="http://www.avantisavoia.com/" target="_blank">Avanti Savoia</a>) offer an amazing array of displays, services and products. Avanti's participation not only includes our
booth where visitors can sample and purchase many of our unique products but, also the Avanti Savoia Cooking School. For the last 4 years <a href="http://www.avantisavoia.com/about_cooking_classes" target="_blank">La Cucina at Avanti Savoia</a> has presented 13 cooking demonstrations over the 3 days of the festival in a beautiful demonstration kitchen provided by Pattersons
Appliances.
<br />
<b><i>Con un tocco!</i></b>
<br />
Our demonstrations have always centered on Italian classics highlighting our products and the Italian philosophy of relaxed family dining. This year our
theme was "<i>Cucina classica Italian con un tocco</i>!" or Classic Italian Cuisine with a Twist! Chefs Joseph and Karen offered step by step
instructions on how to properly chop and prepare the ingredients, cook the sauce and boil your pasta. Then we added "un<i> tocco" </i>a modern twist to
the classics. Our menu included Spaghetti Carbonara with Fried Sage Leaves, Porcini Tagliatelle with Alfredo Sauce and Wild Mushroom Medley and this year's
standout dish, Farro Pilaf with Roasted Butternut Squash and Salt Block Seared Scallops Drizzled with Basil Infused Olive Oil.
<br />
<b><i>A food staple of the Roman legions</i></b>
<br />
Farro is an ancient cereal grain that was a food staple of the Roman legions. Pilafs are rice or other grains lightly browned in butter or oil and cooked
in water or stock. In this recipe Farro is prepared in a pilaf style and combined with roasted squash, pancetta, grape tomatoes and savory flavors. Finally
it is served topped with seared scallops and pickled onions. This is a recipe that is ancient and contemporary all at once. This baby was a Chef Karen
creation that is spectacularly delicious but also elicited "oohs and ahs" from the crowd because of its gorgeous appearance.
<br />
<b><i>Healthy, tasty and visually stunning</i></b>
<br />
Chef Karen comments, "My inspiration for this dish was the idea of taking a very old grain (Farro) and cooking technique (pilaf) and to turn it into
something healthy, tasty and visually stunning." The chef added a seasonal element (butternut squash), pungency (quick onion pickles) and the crowning
glory of Salt block Seared Scallops. Chef Karen especially enjoys teaching the method of Salt Block Cooking and looks forward to sharing another variation
next year.
<br />
<b><i>Family and friends coming together to share the love of good food and each other</i></b>
<br />
Although our stated intention was to inspire "your inner Italian chef", our philosophy can be stated very simply. The heart of cooking is all about family
and friends coming together to share the love of good food and each other. Buon Appetito, Y'all!
<br />
<br />
<div style="text-align: right;">
</div>
<a href="http://2.bp.blogspot.com/-vzuXDPVtk7E/Uwe4WBeHTTI/AAAAAAAAAX4/V26yX3e4w0Q/s1600/Farro_scallops_image_watermark.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vzuXDPVtk7E/Uwe4WBeHTTI/AAAAAAAAAX4/V26yX3e4w0Q/s1600/Farro_scallops_image_watermark.jpg" height="213" width="320" /></a><b>Farro Pilaf with Roasted Butternut Squash and Salt Block Seared Scallops</b>
<br />
Serves 6-8 - Preparation Time: 35 minutes - Cooking Time: 1 ½ hours
<br />
Available at avantisavoia.com *
<br />
Prepare the various components in the order listed for ease in assembling the pilaf.
<br />
<u>Roasted Butternut Squash</u>
<br />
Pre- heat oven to 350°
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
1 ½ to 2 pound Butternut Squash
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">All- purpose Cooking Extra Virgin Olive Oil*</a>
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/73/merchantId/0/departmentId/0/categoryId/9/Salish-Smoked-Salt" target="_blank">1 Teaspoon Salish Smoked Salt</a>*
</li>
</ul>
<b>Instructions:</b>
<br />
1. Peel and cut butternut into 1 inch cubes.
<br />
2. On a cookie sheet toss butternut with the olive oil and salt.
<br />
3. While the butternut squash is baking cook the Farro. Bake 45 minutes or until fork tender, do not allow it to become mushy. Remove from oven, transfer
to a plate and set aside.
<br />
<u>Farro</u>
<br />
Since this particular Farro is pearled it will cook quicker.
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">2 Tablespoon Cooking Extra Virgin Olive Oil</a>*
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/163/fuseaction/store6products.productDetail/productID/1731/merchantId/0/departmentId/0/categoryId/81/Farro" target="_blank">One 17.6 Ounce Package of Farro</a>*
</li>
<li>
8 Cups hot water or stock
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/605/merchantId/0/departmentId/0/categoryId/9/Pasta-Sea-Salt-1kg-%282.2-lbs%29-Coarse" target="_blank">2 Tablespoon Sosalt coarse sea salt*</a> (Use only 1 Tablespoon sea salt if using commercial stock or season to taste.)
</li>
</ul>
<b>Instructions:</b>
<br />
1. Add olive oil to pot, bring to medium heat, and add Farro stirring to coat each grain.
<br />
2. Stir sea salt into hot water and add to pot.
<br />
3. Bring to a boil, cover and boil for 20 minutes. Turn the heat to low and cook for 10 more minutes. Pull off heat and let sit for 5 minutes and drain off
excess water. Set aside until ready to use. While the Farro is cooking cook the Pancetta and the pickled onions.
<br />
<u>Quick Pickled Onions</u>
<br />
These pickles are good on just about anything!
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
1 Medium red onion
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/89/fuseaction/store6products.productDetail/productID/120/merchantId/0/departmentId/0/categoryId/10/Italian-White-Wine-Vinegar" target="_blank">½ Cup white wine vinegar*</a>
</li>
<li>
½ Cup rice vinegar
</li>
<li>
½ Cup water
</li>
<li>
1 Teaspoon sugar
</li>
<li>
1 Teaspoon (or to taste) <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/75/merchantId/0/departmentId/0/categoryId/9/Sel-Gris-Organic-French-Sea-Salt" target="_blank"><i>Sel Gris De Guerande</i> Fine Sea Salt*</a>
</li>
<li>
½ Teaspoon (or to taste) <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2082/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Peppercorns-Tin" target="_blank">Bourbon Smoked Pepper*</a> </li>
<li>
1 <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2780/merchantId/0/departmentId/0/categoryId/26/Bay-Leaves" target="_blank">Bay Leaf</a>*
</li>
</ul>
<b>Instructions:</b>
<br />
1. Pour all ingredients in a small sauce pot, and set the heat to medium high.
<br />
2. Julienne onion, when the pickling liquid comes to a boil, add onion, and boil for 2 minutes. Remove from heat and let stand for 5 minutes or more if you
want softer pickles. Drain and set aside or refrigerate for other use.
<br />
<u>Salt Block Cooked Scallops</u>
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
24-32 Sea Scallops, cleaned and dried
</li>
<li>
¼ to ½ cup <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/217/merchantId/0/departmentId/0/categoryId/1/Colonna-Organic-Lemon-Infused-Extra-Virgin-Olive-Oil" target="_blank">Colonna Lemon Infused Extra Virgin Olive Oil</a>*
</li>
<li>
½ Teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2082/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Peppercorns-Tin" target="_blank">Bourbon Smoked Pepper</a>*
</li>
<li>
2 Garlic cloves, minced and mashed
</li>
<li>
Salt block
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">All-purpose Cooking Extra Virgin Olive Oil</a>*
</li>
<li>
2 Paper towels folded into a pad
</li>
</ul>
<b>Instructions:</b>
<br />
Pre-heat the <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/2798/merchantId/0/departmentId/0/categoryId/9/Himalayan-Sea-Salt-Tile-8x8x2" target="_blank">salt block</a>
<br />
1. Combine all the ingredients, except scallops, in a glass bowl and set aside.
<br />
2. Pat the scallops dry, add to the bowl and gently toss to coat the scallops.
<br />
3. Pour a couple of tablespoons of olive oil on the paper towel pad and quickly wipe the top surface of the salt block with a light coat of oil. Be careful
the salt block is VERY hot.
<br />
4. Place the scallops 1 ½ inches apart on the salt block and cook 3-4 minutes on each side. Remove from salt block and serve.
<br />
<u>Pilaf</u>
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/163/fuseaction/store6products.productDetail/productID/1731/merchantId/0/departmentId/0/categoryId/81/Farro" target="_blank">One 17.6 Ounce package of Farro*</a>, cooked to medium tender (See recipe below)
</li>
<li>
1 Medium Butternut Squash, roasted (See recipe below)
</li>
<li>
½ Pound Pancetta, diced
</li>
<li>
2 Garlic Cloves, minced and mashed
</li>
<li>
1 Pint Grape Tomatoes
</li>
<li>
½ cup dry white wine
</li>
<li>
½ Bunch Italian parsley, hand torn
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/73/merchantId/0/departmentId/0/categoryId/9/Salish-Smoked-Salt" target="_blank">Salish Smoked Salt</a>* to taste
</li>
<li>
<a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">Freshly ground pepper</a>* to taste
</li>
<li>
1 ½ cup Quick Pickled Onions (See recipe below)
</li>
<li>
24- 32 Salt block cooked Scallops (4 per serving, See recipe below)
</li>
<li>
½ to ¾ cup <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/2834/merchantId/0/departmentId/0/categoryId/1/Colonna-Basil-Tulsi-Infused-Extra-Virgin-Olive-Oil" target="_blank">Colonna Basil infused Extra Virgin Olive Oil</a>*
</li>
</ul>
<b>Instructions:</b>
<br />
1. Cook the Pancetta until brown and crispy. Remove from pan, drain and set aside.
<br />
2. In the remaining grease add grape tomatoes, sauté for 1 minute, then add garlic sauté for an additional 2 minutes. Pour in the wine cook for 2
minutes, add Farro cook for 5 minutes. Gently fold in the roasted squash, cook for 3 minutes. Toss in parsley and pancetta, salt and pepper to taste, spoon
pilaf onto serving platter.
<br />
3. Top with scallops, pickled onions, and drizzle with Basil infused olive oil and serve.
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-50759269766594104242014-02-11T17:04:00.000-05:002014-02-11T17:04:09.927-05:00Chocolate Equals Love<b><i><!--[if gte mso 9]><xml>
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<i><b> </b><b style="mso-bidi-font-weight: normal;">“Who, being loved, is poor?”</b></i><b><i>
</i></b><b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"></span>~Oscar Wilde</b><b><i>
</i></b><br />
<br />
<b><i>Rather vague origins</i></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><i><a href="http://4.bp.blogspot.com/-3a2bM7CCU6Y/UvqdKHMGwHI/AAAAAAAAAXQ/vL9QYK0fh14/s1600/queen+cake+and+truffles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3a2bM7CCU6Y/UvqdKHMGwHI/AAAAAAAAAXQ/vL9QYK0fh14/s1600/queen+cake+and+truffles.jpg" height="320" width="240" /></a></i></b></div>
<br />
Celebrating St. Valentine's Day is a familiar and widely recognized holiday in America, but one with rather vague origins. The holiday as we know it is
primarily a western traditional, although many other global cultures have occasions in which romantic love is celebrated. The Roman Catholic Church
recognizes at least three different Saints named Valentine, and stories and legends abound.
<br />
<b><i>188 million Valentine cards</i></b>
<br />
Apparently, greetings, love messages and other gifts (especially chocolates, flowers and jewelry) have been exchanged in Great Britain and the US for some
300 hundred years. Our modern Valentine customs date from the 1840's, when it was basically reinvented as a marketing ploy to sell greeting cards. With the
introduction of mass produced cards around 1900, our card exchanging habits were permanently established. Permanently established to the tune of 188
million Valentine cards exchanged annually!
<br />
<b><i>Theobroma cacao, </i>the Food of the Gods</b>
<br />
I certainly do not expect jewelry or care about greeting cards but, sign me right up for the chocolate part! So a pre-Valentine's day chocolate cooking
class at La Cucina seemed appropriate. We selected several luscious recipes that celebrated three different approaches to appreciating <i>Theobroma cacao, </i>the Food of the Gods. Legends recount that the Mayan God Quetzalcoatl stole the sacred cacao seeds and gave them to mankind, and
was punished by the other Gods because this miraculous beverage had been reserved for their exclusive use. In fact, the Mayans were among the first to
cultivate cacao trees over a thousand years ago.
<br />
<b><i>Modern chocolate</i></b>
<br />
The modern chocolate with which we are familiar is a mixture of cocoa butter (the fat part of the cocoa seeds), cocoa powder and sugar. Dark Chocolate is a
mixture of cocoa liquor, cocoa butter and sugar, with a 50% to 90% percentage of cocoa. Basic chocolate contain at least 35% cocoa and not over 65% sugar.
Milk Chocolate is a blend of sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla. It should not be less then 25% cocoa. White chocolate is
not really chocolate because it doesn't contain any cocoa solids. White chocolate is a concoction of at least 20% of cocoa butter, sugar, milk or milk
powder, and vanilla.
<br />
<b><i>Our menu</i></b>
<br />
Our menu for the class included Chocolate Raspberry Truffles, Dark Chocolate Balsamic Ice Cream and Queen of the Cumberlands White Chocolate Cake with Sour
Mash Chocolate Icing. We will share the recipes for the Truffles here and post the others during the week of St. Valentine's Day.
<br />
<b><u>Chocolate Raspberry Truffles</u></b>
<br />
These confections are so named because the rather misshapen cocoa coated candies resemble the famous fungus of the same name.
<br />
Servings: 25 to 30 pieces
<br />
<b>Ingredients :</b>
<br />
<ul type="disc">
<li>
½ Cup heavy whipping cream
</li>
<li>
2 Tablespoon unsalted butter
</li>
<li>
1 Tablespoon light corn syrup
</li>
<li>
9 Ounces <a href="http://www.avantisavoia.com/index.cfm/m/15/fuseaction/store6products.productDetail/productID/2583/merchantId/0/departmentId/0/categoryId/15/Rich-Dark-Chocolate-65perCent-Cocoa" target="_blank">65% <i>Chocolove</i> Rich Dark Chocolate</a>*
</li>
<li>
3 Tablespoon Raspberry liqueur
</li>
<li>
1 Teaspoon <i>Silver Cloud </i><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/1393/merchantId/0/departmentId/0/categoryId/26/Raspberry-Natural-Flavor-Blend" target="_blank">Raspberry Natural Flavor</a>*
</li>
<li>
Cocoa powder (or powdered sugar) for coating <i> </i>
</li>
</ul>
<b>Instructions:</b>
<br />
<ol start="1" type="1">
<li>
Combine cream, butter and corn syrup in a sauce pan and bring to a simmer; remove from heat and cool for about 5 minutes.
</li>
<li>
Break chocolate into small pieces and stir into the cream mixture. Stir until melted and add Raspberry liqueur and Raspberry Flavor.
</li>
<li>
Cool 2 to 3 hours at room temperature.
</li>
<li>
Whip truffle mix with an electric mixer, on medium for about 1 minute.
</li>
<li>
Use a mini ice cream scoop to shape truffles. Place truffles on a tray lined with parchment paper and chill for 1 hour.
</li>
<li>
Roll chilled truffles in cocoa powder and enjoy.
</li>
</ol>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-77337716923292484142014-02-05T10:46:00.000-05:002014-02-05T10:46:51.594-05:00Best By Dating On Extra Virgin Olive Oil<span class="productLongDesc"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kHdQ7ocTNMc/UvJbwynCGTI/AAAAAAAAAXA/06MfvPmutgI/s1600/OL-+(26).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Freshly Pressed Extra Virgin Olive Oil (avantisavoia.com)" border="0" src="http://4.bp.blogspot.com/-kHdQ7ocTNMc/UvJbwynCGTI/AAAAAAAAAXA/06MfvPmutgI/s1600/OL-+(26).jpg" height="240" title="Freshly Pressed Extra Virgin Olive Oil (avantisavoia.com)" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the press</td></tr>
</tbody></table>
<strong>Dating on olive oil:</strong>
The perfect time to consume extra virgin olive oil is directly from the
press at the time <br />
of pressing. At that point the oil has 100% of
everything nature could provide.<br />
After that, olive oil begins to slowly lose some of its vitality.
Have you ever noticed that high quality olive oil has a best by date on
it, and the grocery store variety does not?<br />
That is because they don’t want you to know how old the oil is (one year, two years, five years?).<br />
It is not a problem if you intend to saute or bake with it, but it
becomes problematic when you want to use it for dipping, or salads, or
as finishing oil over vegetables.<br />
Face it—common grocery store olive oil tastes flat and lacks depth.<br />
Now back to best by dates: olive oil begins to lose vitality once it
is bottled, generally speaking 18 months after bottling, the oil is no
longer at its very peak.<br />
Here is the point of these ramblings; occasionally in our enthusiasm
for a great extra virgin olive oil, we buy too much, and 18 months later
we have a dilemma.<br />
Oil that is still great and certainly better then the common garden
variety you can expect at the grocery store. Unfortunately for us, we
can no longer, in good conscience, represent this oil as being in its
original peak condition. In our minds it has now become some of the
finest cooking, all purpose olive oil in the world.<br />
Long story short: we are selling this oil at the same price you might find at your local grocery store, $10.00 per bottle!<br />
The producers may vary, but the quality will be excellent and well worth your consideration.<br />
As always, Avanti Savoia stands behind everything we sell with a 100% money back guarantee.<br />
<br />
<h3 style="text-align: center;">
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">Try for yourself and see the difference. </a></h3>
<h3 style="text-align: center;">
</h3>
See what others are saying:<br />
<br />
<br />
<ol>
<li>
<span class="reviewHeadline">All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 05/05/2013;
By: <span class="reviewer">Justin
(Raytown,
MO
)
</span>
<br />
<span class="reviewDetail">We are continually surprised and
impressed with the quality of this Oil. We have never received a bottle
that does not have the wonderful smell of good quality Oil. </span></li>
<li>
<span class="reviewHeadline">Very satisfied with purchase!!!</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 12/24/2012;
By: <span class="reviewer">Sarah(Seattle,
WA
)
</span>
<br />
<span class="reviewDetail">This stuff is great! Perfect mild
flavor, BIG bottle, great value, and the dispenser at top prevents the
oil from spilling down the outside of the bottle. Really happy I got
this!</span></li>
<li>
<span class="reviewHeadline">cooking olive oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 06/29/2011;
By: <span class="reviewer">Deborah
(Arlington,
VT
)
</span>
<br />
<span class="reviewDetail">Excellent !!!! I use it for everything.
The quality and performance goes along way. Deborah Weiler, Vermont</span></li>
<li>
<span class="reviewHeadline">A staple in our house</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 11/18/2010;
By: <span class="reviewer">Janice
(
Knoxville,
TN
)
</span>
<br />
<span class="reviewDetail">So much better than what can be found
in local grocery store - at about the same price! Excellent ITALIAN
extra virgin olive oil.</span></li>
<li>
<span class="reviewHeadline">Cooking/All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 11/08/2010;
By: <span class="reviewer">GREGG (CLEVELAND,
OH
)
</span>
<br />
<span class="reviewDetail"></span></li>
<li>
<span class="reviewHeadline">Cooking/All Purpose Olive Oil</span><span class="reviewStars"><img alt="4 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars4.gif" /></span>
<br />Review Date: 01/18/2010;
By:<span class="reviewer">
(
Indianapolis,
IN
)
</span>
<br />
<span class="reviewDetail">Love your oils, although a little more expensive than what I can get in stores.</span></li>
<li>
<span class="reviewHeadline">Cooking/All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 01/09/2010;
By: <span class="reviewer">Helen (Watertown,
WI
)
</span>
<br />
<span class="reviewDetail">Very nice,makes for a very good cooking oil.</span></li>
<li>
<span class="reviewHeadline">Cooking/All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 12/15/2009;
By: <span class="reviewer">TIMOTHY
(OCEAN CITY,
NJ
)
</span>
<br />
<span class="reviewDetail"></span></li>
<li>
<span class="reviewHeadline">cooking olive oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 10/16/2009;
By: <span class="reviewer">Kathryn Johnson
(Charlotte,
NC
)
</span>
<br />
<span class="reviewDetail">Improves quality of my cooking</span></li>
<li>
<span class="reviewHeadline">Best value for the $</span><span class="reviewStars"><img alt="4 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars4.gif" /></span>
<br />Review Date: 07/19/2009;
By: <span class="reviewer">Theresa (Warren,
PA
)
</span>
<br />
<span class="reviewDetail">I cook only with olive oil, and have
found this oil to be the best flavor and quality for the money, better
than any I could find at grocery or specialty cooking stores. I buy 3-5
at a time when it's available and use it for salad dressings, cooking,
and baking (I bake all of our daily bread).</span></li>
<li>
<span class="reviewHeadline">Cooking/All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 05/17/2009;
By: <span class="reviewer">Louis (Stroudsburg,
PA
)
</span>
<br />
<span class="reviewDetail">I have ordered this several times and have been very happy with the products each time</span></li>
<li>
<span class="reviewHeadline">Best of Both Worlds</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 03/16/2009;
By: <span class="reviewer">Ben (
Knoxville,
TN
)
</span>
<br />
<span class="reviewDetail">This is such a great value. Perfect
for all my olive oil needs, but because it is a bit mature there is no
need to feel like I need to use sparingly. This is always in my pantry.</span></li>
<li>
<span class="reviewHeadline">All Purpose Olive Oil</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 02/24/2009;
By: <span class="reviewer">Annabel (New York,
NY
)
</span>
<br />
<span class="reviewDetail">Excellent quality and taste, especially for the price.</span></li>
<li>
<span class="reviewHeadline">Perfect for everyday use</span><span class="reviewStars"><img alt="5 stars" src="http://www.avantisavoia.com/store6/reviews/image/stars5.gif" /></span>
<br />Review Date: 02/07/2009;
By: <span class="reviewer">Sean
(Dayton,
OH
)
</span>
<br />
<span class="reviewDetail">This olive oil is just what we were
looking for in an everyday cooking olive oil. We have ordered six
bottles so far and have had nothing but positive experiences with it.
Bon Appetit!</span></li>
</ol>
<span class="productLongDesc"></span><br />
<br />
<h3 style="text-align: center;">
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">Try for yourself and see the difference. </a></h3>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-67755013956323991892014-02-03T11:37:00.000-05:002014-02-03T11:37:05.224-05:00SURVIVING THE BIG STORM: Bringing Santa Fe to Knoxville<b><i>We were just inconvenienced </i></b>
<br />
Today, we are watching the temperature inch up toward the freezing mark. The sun is shining beautifully on the brilliant white snow left by this week's
winter storm. We hope that much of the snow and ice might melt by this afternoon. Our city of Knoxville, Tennessee was covered by 3 inches or more and we
had temps hovering around zero. Although there were any number of traffic snarls and stranded motorist, we were far more fortunate than our neighbors to
the south. Georgia and Alabama were hit really hard. For us, the city was slowed down and we were just inconvenienced but, nothing like so many who really
suffered.
<br />
<b><i>Being snowed in wasn't half bad</i></b>
<br />
The main casualty for Avanti Savoia was canceling one of our <a href="http://www.avantisavoia.com/index.cfm/m/155" target="_blank">cooking classes at La Cucina,</a> which can be rescheduled. The class was to be "Fiesta de Santa
Fe" and the food and supplies had already purchased. The nice thing about that is that we had the makings of a winter New Mexican fiesta at our fingertips.
Being snowed in wasn't half bad with Chile Verde, Biscochitos and frothy cups of Chocolate Mexicano.
<br />
<b><i>The aroma of roasted chiles and fragrant Pinon wood</i></b>
<br />
<i>"Nueva Comida Mexicana"-</i>
the food of New Mexico is a fusion of Spanish, Mediterranean, Mexican, Native American and <i>Vaquero </i>(cowboy) cuisine. It is akin to but, not the
same as Tex-Mex, Californian and Arizonian cooking. In New Mexico the green chile (very similar to Anaheim peppers but, hotter) reigns supreme. It is the
largest agricultural crop in the state and the most famous comes from the little village of Hatch in Dona Ana County. If you ever experience the aroma of
roasted chiles and fragrant Pinon wood on a September day in Northern New Mexico, you will never forget it!<i> </i>
<br />
<b><i>Avanti Savoia Products*</i></b>
<br />
<b><u>Chile</u></b>
<b><u> Verde</u> - </b>
The definitive sauce of New Mexico that goes with just about anything!
<br />
<b>Ingredients:</b>
<br />
<ul type="disc">
<li>
2 Cups green chiles, roasted, peeled, seeded and chopped but, NOT rinsed (New Mexican Hatch Green Chiles are the pepper of choice but, you can
substitute a mixture of Anaheim , Poblano, Jalapeno, Serrano, and others as available)
</li>
<li>
1 Tablespoon <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">Cooking Extra Virgin Oil </a></li>
<li>
½ Cup yellow onion, chopped
</li>
<li>
2 Cloves garlic, minced and mashed
</li>
<li>
1 to 2 Cups Chicken broth
</li>
<li>
2 Tablespoons softened butter blended with 2 Tablespoons all purpose flour
</li>
<li>
1 Teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/73/merchantId/0/departmentId/0/categoryId/9/Salish-Smoked-Salt" target="_blank"><i>Salish</i><i> </i>Smoked Sea salt*</a>
</li>
</ul>
<b>Instructions:</b>
<br />
1. Roast the chiles either over an open gas flame or under the broiler. Turn them 2 or 3 times to roast all sides. Remove from heat and wrap in a damp
towel or place in a plastic bag. This helps in the peeling process. It is <u>highly recommended</u> to wear plastic gloves when handling any hot peppers.
When the chiles have been peeled and seeds removed, cut into strips lengthwise and chop into small pieces.
<br />
2. Heat the olive oil in a skillet and add the onion and garlic. Sautee gently until they begin to turn translucent. Add chopped chiles and continue
cooking for a few minutes. Add the broth and simmer another 10 minutes.
<br />
3. Blend together the butter and flour and add it to the simmering sauce a bit at a time blending well after each addition. Allow the sauce to simmer and
thicken to your desired consistency. Season with salt and enjoy.
<br />
<b><u>Biscochitos</u></b>
- In 1989, the State of New Mexico named the <i>Biscochito</i> as the official state cookie. It is a crispy cookie flavored with anise seed and cinnamon.
This cookie owes its texture to the inclusion of lard which is essential to the authentic recipe. It is served at celebrations such as weddings, baptisms
and other holidays especially Christmas. Like other styles of <i>"pan dulce" </i>they are not very sweet and are usually eaten with morning coffee or
after dinner late at night, sometimes served with a glass of sweet wine.
<br />
<b>Ingredients: </b>
<br />
<ul>
<li>
1 cup of lard (room temperature)
</li>
<li>
1 cup of sugar
</li>
<li>
3 Large eggs
</li>
<li>
1 Teaspoon <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2094/merchantId/0/departmentId/0/categoryId/26/Bourbon-Barrel-Aged-Vanilla" target="_blank">Bourbon Barrel Vanilla* </a></li>
<li>
1 Tablespoon anise seeds, crushed
</li>
<li>
Pinch of <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/75/merchantId/0/departmentId/0/categoryId/9/Sel-Gris-Organic-French-Sea-Salt" target="_blank">Velvet Sel Gris Sea Salt*</a>
</li>
<li>
1 Teaspoon baking powder
</li>
<li>
3 ½ cups all-purpose flour</li>
<li>Mixture of sugar and cinnamon to coat the cookies
</li>
</ul>
<b>Instructions:</b>
<br />
1. In the bowl of a mixture, combine the lard and sugar and beat until creamed. Add vanilla, anise and sea salt and blend well.
<br />
2. Add baking powder and flour a cup or so at a time until dough resembles pie crust dough. Roll out dough about ¼ inch thick and cut out cookies
using whatever shape that you desire. Dip each cookie into the cinnamon sugar and place on a parchment lined baking sheet. Bake at 350 degrees for about 15
minutes or until just slightly browned. The amount of cookies will depend on the size.<br />
<br />
<b><u>Spicy Mexican Hot Chocolate </u></b>
- This recipe for <i>"Chocolate Mexicano" </i>is certainly not confined to just New Mexico. This surprising combination of chocolate, milk, sugar
cinnamon and a touch of chile pepper has been enjoyed in Mexico and South America for centuries. It is an absolutely fabulous treat when enjoyed with <i>Biscochitos</i>!
<br />
1 tablet yields 4 cups of Hot Chocolate
<br />
<b>Ingredients:</b>
<br />
<ul>
<li>
<i>Abuelita </i>
Mexican Hot Chocolate Drink Tablets
</li>
<li>
1 Cup of whole milk per serving<i> </i>and tiny pinch of cayenne pepper
</li>
</ul>
<b>Instructions:</b>
<br />
1. The tablets must be grated into hot milk to dissolve properly, also at this point add the cayenne. When the tablet has melted into the milk it needs to
be whipped into froth. This can be done with a regular whisk but, nothing will produce the perfect frothiness better than the traditional <i>"molinillo" </i>and the process is really fun!
<br />
<div align="center">
<b>Buen Provecho, Y'all!</b><br />
<br />
<div style="text-align: left;">
If you enjoyed these recipes and want to check us out or take one of our Cooking Classes in Knoxville visit us here: <a href="http://www.avantisavoia.com/" target="_blank">www.avantisavoia.com</a>
</div>
</div>
<b><u> </u></b>
<br />
<b> </b>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com07610 Maynardville Pike, Knoxville, TN 37938, USA36.094116 -83.91674499999999235.6828255 -84.562192 36.5054065 -83.271297999999987tag:blogger.com,1999:blog-5618605831163509484.post-66774187549359915192014-01-24T11:00:00.000-05:002014-01-24T11:17:15.673-05:00Stocking the Pantry Part 2<a href="http://1.bp.blogspot.com/-Ahbqsyi_wrA/Ut6ZtH5YMNI/AAAAAAAAAWg/YXXBIy3cCmU/s1600/Stocking+the+Pantry+part+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ahbqsyi_wrA/Ut6ZtH5YMNI/AAAAAAAAAWg/YXXBIy3cCmU/s1600/Stocking+the+Pantry+part+2.png" height="320" width="320" /></a><a href="http://avantisavoia.blogspot.com/2014/01/stocking-pantry-part-1.html" target="_blank"><i>If you missed Part 1 you can read it here</i></a><b><i> </i></b><br />
<br />
<b><i>The only mineral that we eat as a food</i></b>
<br />
<b>Salt</b>
is the only mineral that we eat as a food and is an essential nutrient and universal ingredient. At one time all salt was produced by traditional artisan
methods that included solar evaporation, boiling brine or mining from deposits. Salt was a rare and valuable treasure that was even used as currency.
Avanti Savoia offers an assortment of more than 20 various natural salts from around the world which we usually just refer to as <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6Catalog.oneCategory/Gourmet_Sea_Salts" target="_blank">gourmet finishing salts</a>. Different styles, grinds, colors, flavors and nuances have been a delight for the Avanti chefs to experiment with in our cooking school, La Cucina.
One of our more exciting adventures with salt is our <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/2798/merchantId/0/departmentId/0/categoryId/9/Himalayan-Sea-Salt-Tile-8x8x2" target="_blank">Natural Salt Block Cooking Tiles</a>, which are cut from deposits in the Himalayan Mountains. They can be
used for cooking as well for serving. Just be sure to CAREFULLY READ THE INSTRUCTIONS.
<br />
<b><i>Flavors and nuances</i></b>
<br />
Cooking with <b>wines, spirits, liqueurs and cordials </b>can lend flavors and nuances to many dishes although they have other useful properties,
as well. Wines and spirits are used for de-glazing pans, making quick pan sauces and they often add a very important acid component to balance dishes.
Marinating with alcohol adds flavor, aroma and assists in tenderizing. Good examples of wines to have on hand are white vermouth, dry red and white table
wines, Sherries and Marsala. The flavor required in a particular dish will dictate the choice of liqueurs; such as coffee liqueur for Tiramisu or Grand
Marnier for crepes. Don't forget the place of Mirin and rice cooking wine in Asian cuisine.
<br />
<b><i>Cold pressed oils and cooking fats </i></b>
<br />
A selection of several <b>cold pressed oils and cooking fats </b>are also essential.<b> </b>At the top of the inventory is authentic
<a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6Catalog.oneCategory/Olive_Oils" target="_blank">Italian extra virgin olive oil</a> and nowhere is there a better selection that on <a href="http://avantisavoia.com./">avantisavoia.com.</a> Next favorite in our kitchen is unsalted butter,
whole or clarified. We do save bacon grease and use it judiciously. For deep frying peanut or canola oil and for specific flavoring nut oils such as
walnut, almond and hazelnut are wonderful. Upon occasion we use safflower oil and in baking - vegetable shortening and for good old Southern
Biscuits… lard. If you are lucky enough to come by duck or goose fat your credentials as a gourmet cook will be assured.
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/26/merchantId/0/departmentId/0/categoryId/24/Riccardo/IL-Denso-Giusti-Balsamic-Vinegar-by-Giuseppe-Giusti" target="_blank"><img border="0" src="http://www.avantisavoia.com/image/store/0/productImages/20008_v6-1_best_icon.jpg" height="320" style="margin-left: auto; margin-right: auto;" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/26/merchantId/0/departmentId/0/categoryId/24/Riccardo/IL-Denso-Giusti-Balsamic-Vinegar-by-Giuseppe-Giusti" target="_blank">Riccardo Giusti Balsamic Vinegar of Modena</a></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">
</div>
<b><i>Condiments and vinegars</i></b>
<br />
Many, many dishes require the addition of <b>liquid condiments and vinegars. </b> These items include <a href="http://www.avantisavoia.com/index.cfm/m/85/fuseaction/store6products.productDetail/productID/2058/merchantId/0/departmentId/0/categoryId/27/Bourbon-Barrel-Aged-Worcestershire-Sauce" target="_blank">Worcester sauce</a>, soy sauce, bitters and
favorite hot sauces which vary according to style of cuisine and personal taste such as Sambal, Siracha, Valentina, Tabasco, Louisiana or Texas Pete. <a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6Catalog.oneCategory/Balsamic_Vinegars" target="_blank">Fine Balsamic vinegars </a>from Avanti Savoia are a must, of course. Red and white wine vinegars, rice vinegar, black vinegar, herb and fruit vinegars can add a lot
of flavor and style. A collection of <b>sweeteners</b> is certainly required. Our go-tos are granulated and powdered white cane sugar, brown
sugar, raw sugar, honey, maple syrup, molasses, and corn syrup and Agave syrup.
<br />
<b><i>Important elements… we couldn't do without</i></b>
<br />
<b>Leavenings, thickeners and baked goods </b>
are important elements in any cook's kitchen. We couldn't do without baking yeast, baking soda, baking powder, cream of tartar, arrowroot, cornstarch,
xanthan gum, and unflavored gelatin. Using the a fore mention products will enable bakers to create any number of homemade baked goods, however at a minimum
a kitchen should also have available nice whole grain breads and specialty crackers. Corn and flour<b> </b>tortillas<b> </b>are
necessary for those of us that love Southwestern and Mexican cuisine.
<br />
<b><i>Dry pantry stock</i></b>
<br />
We can't do any baking without our <b>dry pantry stock</b>. Again, for serious bakers there is usually a long list of ingredients but, for the
simple home cook the following flours should prove to be sufficient; all purpose flour, self rising flour, whole wheat flour, unbleached white flour and
cake flour and bran or wheat germ. Powdered milk and powdered buttermilk are useful in a number of recipes. Gotta have cocoa powder and dark chocolate,
period! Several corn products are useful including stone ground cornmeal and grits as well as masa for making tortillas and thickening chili. Depending on
personal diet preferences, whole grains and cereals, a variety of rices, beans and legumes can be stocked.
<br />
<b><i>Canned goods and specialty products<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/635/merchantId/0/departmentId/0/categoryId/28/Five-Color-Bowtie-Pasta" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://www.avantisavoia.com/image/store/0/productImages/60130_v2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/14/fuseaction/store6products.productDetail/productID/635/merchantId/0/departmentId/0/categoryId/28/Five-Color-Bowtie-Pasta" target="_blank"><i><b>One of many specialty pastas</b></i></a></td></tr>
</tbody></table>
</i></b>
<br />
I honestly do not keep a huge collection of<b> canned goods and specialty products</b>, usually opting to purchase the items as they are needed.
Tomato products in glass are our choice and Avanti Savoia has three different brands with a variety of styles. Some of the canned goods needed in
recipes could include green chilies, pimientos, beans, artichokes, hearts of palm, packaged broths, Asian specialties (water chestnuts, bamboo shoots, and
baby corn), canned tuna, salmon and anchovies and home canned anything. Authentic Italian pastas from Avanti Savoia will come in handy and most kitchens
have peanut butter and perhaps some variations such as sun nut butter or almond butter.
<br />
<b><i>The most subjective list of them all</i></b>
<br />
Now, we come to <b>refrigerator items and freezer foods </b>and this probably is the most subjective list of them all. If you eat dairy products,
then your refrigerator could have milk, cream, half and half, yogurt, sour cream, cheeses and eggs (although not dairy, of course). Purchase the best and
most organic products that can be found. What else may be found in your ‘fridge (besides forgotten science experiments) depends entirely on your taste and
cooking needs. Fresh produce, favorite condiments, olives, peppers, pickles, relishes, jellies and jams – experience will tell you what you will have a use
for on a regular basis. The freezer is another area that reflects a household’s personality. I do try to catch specials on top quality seafood, poultry and
meats, so as to have a few possible main courses always on hand. Because I make our own stocks, I keep a few of these reduced to a concentrated state for
easier storage. It is worth noting that some of the world’s finest cuisines are based on the use of stocks and broths.
<br />
<b><i>It depends</i></b>
<br />
So, now at the end of this pantry<b> </b>ramble, I still can only offer the same<b> </b>comment that we started with – “it depends”.
The best advice is to carefully consider your needs and budget and collect only the best quality ingredients as well as the freshest. Avanti Savoia can
help!
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-63180955079890258512014-01-21T11:00:00.000-05:002014-01-24T11:16:21.213-05:00Stocking the Pantry Part 1<a href="http://1.bp.blogspot.com/-IyTj1eodLuU/Ut6X_cvAa1I/AAAAAAAAAWU/9Iwxm3sjQko/s1600/Stocking+the+Pantry+part+1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IyTj1eodLuU/Ut6X_cvAa1I/AAAAAAAAAWU/9Iwxm3sjQko/s1600/Stocking+the+Pantry+part+1.png" height="320" width="320" /></a><b><i>We are not talking about the quick and harried trip to the grocery store</i></b>
<br />
An often asked question in our cooking classes concern the proper stocking of home pantries and the usual answer is "it depends". We love to approach food
shopping as a continuing education; something exciting rather than just a necessary chore. This means of course, that you must give yourself time to enjoy
it. We are not talking here about the quick and harried trip to the grocery store sandwiched (no pun intended) between getting off work, stopping by the
gym and rushing home to get something on the dinner table.
<br />
<b><i>Chat with your suppliers</i></b>
<br />
Having a little extra time to chat with your suppliers as well as other shoppers can increase your food knowledge in interesting ways. Many of us have
already become package readers, even though that information can possibly be somewhat misleading on the surface. The internet has changed our research and
shopping habits; so much knowledge and convenience literally at our finger tips, such as (ahem) <a href="http://www.avantisavoia.com/" target="_blank">www.avantisavoia.com</a><br />
<b><i>Locally grown, unadulterated and organic and in season</i></b>
<br />
In larger communities not only can one visit large familiar chains but, small produce dealers, farmers markets, natural food stores, gourmet markets,
Asian, Mid-eastern, Hispanic and other ethnic markets. <b>Fresh produce</b> is best locally grown, unadulterated and organic and in season.
<br />
<b><i>Size, nature and tastes</i></b>
<br />
Other pantry items in the kitchen depend very much on the size, nature and tastes of the particular individuals or families. For instance a non- cooking
single person would stock their pantry quite differently than that of a large family or a couple that enjoys gourmet cooking and entertaining often.
<br />
<b><i>Let's start with herbs, spices and flavorings </i></b>
<br />
Now, the fact that I am a professional chef means that my pantry is loaded with some supplies that many people would not use. A warm climate and the fact
that I have a very small greenhouse allow some <b>fresh herbs</b> to be available to me year round. Many of the upscale grocery stores carry a
selection of fresh herbs, as well. My current inventory of herb plants (almost all of them in containers) includes four kinds of basil, oregano, tarragon,
sage, rosemary, lemon thyme, bay laurel, chives, lavender, spearmint, peppermint and lemon balm. They look great on the deck, are very convenient to the
kitchen and make my cooking look and taste fabulous. I regularly harvest and dry many of these for later use. Do note that many dried herbs begin to
seriously lose their potency in about one year.<b><i> </i></b>
<br />
<b><i>Dried herbs also play an important role in my kitchen</i></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2787/merchantId/0/departmentId/0/categoryId/26/Juniper-Berries" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img alt="Juniper Berries at avantisavoia.com" border="0" src="http://www.avantisavoia.com/image/store/0/productImages/31024_v1.jpg" title="Juniper Berries" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2787/merchantId/0/departmentId/0/categoryId/26/Juniper-Berries" target="_blank">Juniper Berries</a></td></tr>
</tbody></table>
I always enjoy using marjoram, chervil, dill weed, summer savory and saffron, even if they are not homegrown. Also nice to have around are <b>dried preparations </b>such as chili powder, file powder, five-spice powder, turmeric and dry mustard and a selection of curries. Quite a
number of <b>whole and</b> <b>ground seeds</b> are essential. Favorites are: coriander, mustard, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2783/merchantId/0/departmentId/0/categoryId/26/Cumin-Seed" target="_blank">cumin</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2787/merchantId/0/departmentId/0/categoryId/26/Juniper-Berries" target="_blank">juniper berries</a>, poppy seeds,
fennel, caraway, dill, celery and black and white sesame seeds.
<br />
<b><i>The basic spice list</i></b>
<br />
Both <b>whole and ground</b> <b>spices and extracts </b>enhance many baked products. The basic spice list is nutmeg, cloves, allspice,
cardamom, ginger and cinnamon. A variety of <b>pure and natural extracts </b>have not always been easy to obtain at traditional grocery stores.
That problem was solved a few years ago, when we discovered the products of <i><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6Catalog.categoryDetail/showAll/1/departmentId/0/categoryId/26/merchantId/0/productOrderBy/manual_rank/ascDesc/ASC/" target="_blank">Silver Cloud Estates</a>.</i> Whatever flavor (ordinary or exotic) you
wish to have in the recipe that you are creating will dictate the extracts that you keep on hand. <i>Silver Cloud </i>has a huge variety of flavors
represented by those in our inventory; coconut, cherry, peach, apple, lemon, orange, lime, mango, strawberry, blueberry, raspberry, apricot, almond and two
vanilla products. One is a good quality yet familiar extract. The second, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/1408/merchantId/0/departmentId/0/categoryId/26/Vanilla-Bean-Paste" target="_blank">Vanilla Bean Paste</a> is just about my favorite vanilla flavoring ever! A few <b>dried delicacies </b>such as seaweeds, <a href="http://www.avantisavoia.com/index.cfm/m/62/fuseaction/store6Catalog.oneCategory/Truffles_&_Mushrooms" target="_blank">mushrooms</a> and lily buds also come in handy. Several kinds of seeds, nuts and dried fruit are in this
category, too.
<br />
<b><i>Some 15 different "peppery" products</i></b>
<br />
<b>Peppers and peppercorns </b>
get their own category, however. Ground black and white pepper; whole pink, green, white and <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">black peppercorns</a> are all favorites. Currently, Avanti stocks
some 15 different "peppery" products including the standard favorites as well as some really tasty exotics such as <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2794/merchantId/0/departmentId/0/categoryId/26/Ajis-Amarillo-Ground" target="_blank">Ajis Amarillo</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2332/merchantId/0/departmentId/0/categoryId/26/Aleppo-Pepper-Ground" target="_blank">Aleppo Pepper</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2342/merchantId/0/departmentId/0/categoryId/26/Marash-Pepper-Flakes" target="_blank">Marash Pepper</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2347/merchantId/0/departmentId/0/categoryId/26/Urfa-Biber-Pepper-Flake" target="_blank">Urfa Pepper</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2337/merchantId/0/departmentId/0/categoryId/26/Brandied-Pepper" target="_blank">Brandied Pepper</a>, <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2770/merchantId/0/departmentId/0/categoryId/26/Rainbow-Peppercorn-Mix-Whole" target="_blank">Rainbow Whole Peppercorn Mix</a> and <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2772/merchantId/0/departmentId/0/categoryId/26/Szechuan-Peppercorns" target="_blank">Szechuan Peppercorns.</a><br />
<br />
In <a href="http://avantisavoia.blogspot.com/2014/01/stocking-pantry-part-2.html" target="_blank">Part 2 </a>of <i>Stocking the Pantry</i> we'll talk about the only mineral that we eat as food as well as some information on olive oils and vinegars. <div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-78463874339290175192013-07-11T12:18:00.001-04:002013-07-11T12:18:04.802-04:00HOT STUFF!<!--[if gte mso 9]><xml>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productId/1049" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-ctkowkOGGfk/Ud7aLFVk4sI/AAAAAAAAAVk/iwYveSlZNow/s1600/BX106_v2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper Jelly Set</td></tr>
</tbody></table>
<br />
<div align="center" class="MsoNormal" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Do you like it hot?<span style="mso-spacerun: yes;"> </span>How hot is hot?<span style="mso-spacerun: yes;"> </span></i></b></div>
<div class="MsoNormal">
The Scoville Heat Scale rates the hotness of peppers and is
based on the measured concentration of the chemical compound capsaicin.<span style="mso-spacerun: yes;"> </span>The highest rating can be from one to two
million units; this being the level found in professional pepper spray!<span style="mso-spacerun: yes;"> </span>This system bottoms out at zero units for the
everyday bell pepper.</div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Somewhere between 30,000 and 50,000 units</i></b></div>
<div class="MsoNormal">
At <a href="http://www.avantisavoia.com/" target="_blank">Avanti Savoia</a>, the hottest product that we stock is rated
somewhere between 30,000 and 50,000 units. <span style="mso-spacerun: yes;"> </span>We do offer about 15 different “pepper”
products, as well as several pickles and jellies that are enlivened by the
addition of hot peppers.<span style="mso-spacerun: yes;"> </span>Some of our
“hot stuff” is very familiar stuff such as various peppercorns <i style="mso-bidi-font-style: normal;">(Piper nigrum of the Piperaceae family) </i>and
flaked and ground peppers (<i style="mso-bidi-font-style: normal;">Capsicum).<span style="mso-spacerun: yes;"> </span></i>We also stock the so called pink
peppercorn<i style="mso-bidi-font-style: normal;"> (Schinus molle), </i>which is
actually the dried berry from<i style="mso-bidi-font-style: normal;"> </i>what is
commonly known as the Peruvian pepper tree or the Brazilian peppertree <i style="mso-bidi-font-style: normal;">(Schinus terebinthiifolus).</i><span style="mso-spacerun: yes;"> </span>Another species that is called a peppercorn
although it is not<i style="mso-bidi-font-style: normal;"> </i>a close relative
at all of any of the previously listed peppers is the Sichuan peppercorn.<span style="mso-spacerun: yes;"> </span>It is procured from a type of Ash tree, <i style="mso-bidi-font-style: normal;">(Zanthoxylum). </i></div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">A flowering vine… native to India</i></b></div>
<div class="MsoNormal">
Let’s start with the familiar black pepper <i style="mso-bidi-font-style: normal;">(Piper nigrum)</i>, found on virtually every
table in America.<span style="mso-spacerun: yes;"> </span>This dried fruit of a flowering vine is a
native of India.<span style="mso-spacerun: yes;"> </span>Its pungent, zesty flavor has been highly
valued for centuries and as we know the search for pepper/spices played an
important role in the discovery of the new world.<span style="mso-spacerun: yes;"> </span>Through the 15<sup>th</sup> century this
highly prized commodity was imported in Europe, the Mid East and North Africa
from the Malabar region of India.
By the 16<sup>th</sup> century pepper plants were also being cultivated in
South East Asia, Sumatra, Madagascar, Malaysia and elsewhere.<span style="mso-spacerun: yes;"> </span>Pepper remained a luxury product well into
the 19<sup>th</sup> century when the East India Company began importing enormous amounts, therefore making the spice far more available and far more affordable.</div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">1/5<sup>th</sup> of the world’s spice trade</i></b></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Piper nigrum </i>is
the unripe fruit which is harvested, cooked and dried producing black peppercorns.
Pepper accounts for about 1/5<sup>th</sup> of the world’s spice trade and is
often categorized by its place of origin.<span style="mso-spacerun: yes;">
</span>Reportedly Vietnam
is the world’s largest producer.</div>
<div class="MsoNormal">
Green peppercorns are simply the unripe fruit that is
allowed to dry without the cooking process.<span style="mso-spacerun: yes;">
</span>White peppercorns are the core of the fruit which has been soaked in
water for a week with the outer covering removed.<span style="mso-spacerun: yes;"> </span><span class="productlongdesc">This produces a
mild and light colored berry appreciated by chefs for its appearance as well as
flavor</span> </div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">World’s finest peppercorns</i></b></div>
<div class="MsoNormal">
Avanti Savoia stocks several options:<span style="mso-spacerun: yes;"> </span><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2082/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Peppercorns-Tin" target="_blank"><b style="mso-bidi-font-weight: normal;">BourbonBarrel Smoked Peppercorns</b></a> <span class="productlongdesc">are cracked
peppercorns that have been slow smoked with aged bourbon barrels which give them a
wispy hint of smoke and a subtle oaky flavor that is reminiscent of fine
Kentucky bourbon.</span> <span style="mso-spacerun: yes;"> </span><span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2770/merchantId/0/departmentId/0/categoryId/26/Rainbow-Peppercorn-Mix-Whole" target="_blank">Rainbow Peppercorn Mix</a> </b> features not only a beautiful appearance but, a flavor and aroma
that are more complex than black peppercorns alone. The assortment
includes Tellicherry Black, Freeze Dried Green, Montok White and Baies Rose.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2337/merchantId/0/departmentId/0/categoryId/26/Brandied-Pepper" target="_blank">Brandied Pepper</a> </b> is a blend of black and green peppercorns laced with
brandy.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2768/merchantId/0/departmentId/0/categoryId/26/Tellicherry-Black-Pepper-Whole" target="_blank">Tellicherry Black Peppercorns</a> </b> are powerful and slightly hot
with a hint of sweetness. They originate from the Malabar Coast of Northern
India and are considered to be some of the world's finest peppercorns.<span style="mso-spacerun: yes;"> </span><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2771/merchantId/0/departmentId/0/categoryId/26/White-Peppercorns-Whole" target="_blank"><b style="mso-bidi-font-weight: normal;">White
Peppercorns</b>, </a><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2771/merchantId/0/departmentId/0/categoryId/26/White-Peppercorns-Whole" target="_blank">Muntok</a></b> are
simply ripe peppercorns that have had the skin removed before being
dried. White pepper adds a delicate pungency and blends well in
dishes where black pepper would be visible as dark specs.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">This is an exciting ingredient</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2772/merchantId/0/departmentId/0/categoryId/26/Szechuan-Peppercorns" target="_blank">Szechuan Peppercorns</a></b> are derived from at least two species
of the genus <i style="mso-bidi-font-style: normal;">Zanthoxylum. </i>They are<i style="mso-bidi-font-style: normal;"> </i>a wonderfully unique seasoning that is <u>not</u>
closely related to the </span><em>Piper nigrum. </em><span class="productlongdesc"> The flavor is derived from the outer hulls of the
small dried fruit of the Szechuan pepper and is described as a combination of
pepper, citrus and nutmeg; this is an exciting ingredient. Found in Five
Spice Powder it is also delicious in Hot and Sour Soup. It seems to work
best when ground in a mortar and pestle and passed through a strainer.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Chili peppers</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc">What we usually refers to as
Chili peppers </span>(<i style="mso-bidi-font-style: normal;">Capsicum) </i>include
many, many varieties world wide and this is where the Scoville Heat Scale
becomes interesting. These are a genus of flowering plants in the Nightshade
family <i style="mso-bidi-font-style: normal;">(Solanaceae.)</i> </div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Chef Joseph’s particular favorite</i></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2794/merchantId/0/departmentId/0/categoryId/26/Ajis-Amarillo-Ground" target="_blank">Ajis Amarillo, Ground</a></b> <span class="productlongdesc">is a beautiful yellow-orange pepper that
is a main stay in Peruvian cuisine. This pepper has a robust; fruity
“burn” coming in from 30,000 to 50,000 Scoville units.</span><i style="mso-bidi-font-style: normal;"> </i>This is<i style="mso-bidi-font-style: normal;"> </i>one of Chef Joseph’s particular favorites. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">A sweet dried fruit bouquet</i></b></div>
<div class="MsoNormal">
<span class="productlongdesc">Our <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2332/merchantId/0/departmentId/0/categoryId/26/Aleppo-Pepper-Ground" target="_blank"><b style="mso-bidi-font-weight: normal;">Aleppo</b></a><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2332/merchantId/0/departmentId/0/categoryId/26/Aleppo-Pepper-Ground" target="_blank"> Pepper, Ground</a></b> is a dark red, coarsely ground, medium hot
pepper with a sweet dried fruit bouquet that hails from the city of Aleppo (Halab) in Northwest Syria.
This is a delicious table side condiment used on a wide range of foods.
Aleppo Pepper adds a perfect zip to breakfast eggs or egg salad.</span> 10,000
to 23,000 Scofield units</div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">African Bird Pepper</i></b></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span></i></b></div>
<div class="MsoNormal">
<span class="productlongdesc">Our <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2773/merchantId/0/departmentId/0/categoryId/26/Cayenne-Pepper" target="_blank"><b style="mso-bidi-font-weight: normal;">Cayenne Pepper</b></a> is ground African Bird Pepper, which comes
in at about 30,000 to 50,000 Scoville heat units.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="catshortdescription"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Widely used seasoning</i></b></span><span class="productlongdesc"></span></div>
<div class="MsoNormal">
<span class="catshortdescription"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2774/merchantId/0/departmentId/0/categoryId/26/Crushed-Red-Pepper" target="_blank">Crushed Red Pepper</a> </b>is a widely used seasoning in many ethnic
cuisines, BBQ, pizza, etc. Wake up an everyday tomato sauce with a little
Crushed Red Pepper.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Traditionally blended with olive
oil, lemon juice and salt to flavor meats</i></b></span><span class="catshortdescription"></span></div>
<div class="MsoNormal">
<span class="productlongdesc">Mild to medium <a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2342/merchantId/0/departmentId/0/categoryId/26/Marash-Pepper-Flakes" target="_blank"><b style="mso-bidi-font-weight: normal;">Marash Pepper Flakes</b></a> display
fruity, slightly acidic flavors with earthy undertones. These flakes are
traditionally blended with olive oil, lemon juice and salt to flavor meats such
as chicken, lamb and goat. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Smoky, raisin – like flavor</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2347/merchantId/0/departmentId/0/categoryId/26/Urfa-Biber-Pepper-Flake" target="_blank">Urfa Biber Pepper Flakes</a></b><b style="mso-bidi-font-weight: normal;">,
</b>also known as the Isot Pepper, is grown in the Urfa
region (Saliurfa) of Turkey.
A unique process of sun drying during the day and wrapping and sweating at
night creates the smoky, raisin – like flavor with medium heat – 50,000
Scoville units.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Ideal for any Southwestern recipe</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2775/merchantId/0/departmentId/0/categoryId/26/Pure-Chili-Powder" target="_blank">Pure Chili Powder</a> </b>#31012 is a mixture of Ancho (1,000 to 1,500
units), Pasilla Negro (1,000 to 2,500 units) and New Mexican chilies (100 to
1,000 units). Pure Chili Powder is ideal for any Southwestern recipe.<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> </i></b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Familiar rich color</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2777/merchantId/0/departmentId/0/categoryId/26/Spanish-Paprika" target="_blank"><b style="mso-bidi-font-weight: normal;">Spanish Paprika</b></a> (Capsicum annum) is appreciated for its mild
flavor and familiar rich color.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Essential to traditional Spanish
cuisine</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2776/merchantId/0/departmentId/0/categoryId/26/Smoked-Paprika" target="_blank">Smoked Paprika</a>,</b> a specialty of the la Vera region west of Madrid <i style="mso-bidi-font-style: normal;">“Pimenton</i> <i style="mso-bidi-font-style: normal;">de la Vera Dulce”</i> </span>has a distinct smoky flavor and aroma. It
is dried by smoking over oak wood which<span class="productlongdesc"> adds a
sweet smoky flavor essential to traditional Spanish cuisine such as paella and
chorizo.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Oaky flavors of fine Kentucky bourbon</i></b></span></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/11/fuseaction/store6products.productDetail/productID/2088/merchantId/0/departmentId/0/categoryId/26/Bourbon-Smoked-Paprika-Tin" target="_blank">Bourbon Smoked Paprika</a> </b><span style="mso-spacerun: yes;">
</span>Paprikas are often smoked, but none of them are bourbon smoked. This
is a combination of sweet, piquant paprika and the mellow, oaky flavors of fine
Kentucky
bourbon.</span></div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Made in the old fashioned southern way<span class="productlongdesc"></span></i></b></div>
<div class="MsoNormal">
The next products will introduce you to some of the spicier
offerings from <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6Catalog.oneCategory/Low_Country_Products" target="_blank">Lowcountry Produce</a>,</i></b> a small South Carolina business that specializes in
high-quality relishes, chutneys, sauces, preserves, and pickles made in the old
fashioned southern way. Whether you are a long standing connoisseur of low country
fare or just beginning to appreciate this historic cuisine, we know that you
will be charmed by the great offerings from Lowcountry Produce.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/453/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Sweet-Cucumber-Pickles-with-Jalapeno" target="_blank">Sweet CucumberPickles with Jalapeno</a></b> Warning! You're getting the best of sweet
& spicy hot here-so make sure you like heat!</div>
<div class="MsoNormal">
<span class="productlongdesc"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/979/merchantId/0/departmentId/0/categoryId/67/Low-Country-Pickled-Garlic-with-Jalapeno" target="_blank"><b style="mso-bidi-font-weight: normal;">Pickled Garlic with Jalapeno</b></a> Similar to Lowcountry’s other
popular Pickled Garlic but with a kick. Use to prepare a savory and racy aioli
sauce.</span></div>
<div class="MsoNormal">
<span class="productlongdesc"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/449/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Garlic-Pepper-Jelly" target="_blank"><b style="mso-bidi-font-weight: normal;">Garlic Pepper Jelly</b></a> will have</span> garlic lovers will
swooning with happiness; try it with grilled Italian bread, meat glaze, pizza
topping -or wrapped in a tortilla with semi-sharp cheese for a quintessential
quesadilla.</div>
<div class="MsoNormal">
<span class="productlongdesc"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/1004/merchantId/0/departmentId/0/categoryId/67/Low-Country-Pepper-Jelly" target="_blank"><b style="mso-bidi-font-weight: normal;">Pepper Jelly</b></a> has become one of our classic favorites- Pepper
Jelly poured over cream cheese and spread on crackers is always served at our
Avanti Savoia holiday open house.</span></div>
<div class="MsoNormal">
<a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productId/1009" target="_blank"><b style="mso-bidi-font-weight: normal;">Strawberry PepperPreserves</b></a> makes an other wise plain breakfast a truly sensual
experience! Try these preserves with rich red strawberries and just a touch of
spicy Habanero peppers for a perfectly delicious balance.</div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Many modern chefs are taken with this concept</i></b></div>
<div class="MsoNormal">
Desserts prepared using pepper(s) may seem like an unusual
combination at first glance.<span style="mso-spacerun: yes;"> </span>However,
considering that the Aztecs were fond of chili mixed with their chocolate it is
not so outlandish that many modern chefs are taken with this concept.<span style="mso-spacerun: yes;"> </span>Check out the following take on the classic
French recipe for Tarte Tatin devised by chocolate genius, Jacques Torres.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
WHITE PEPPERCORN TARTE TATIN</div>
<div class="MsoNormal">
Serves 8</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">For the puff pastry:</i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<ul>
<li>¼ cup corn syrup</li>
<li>1½ Tablespoons water</li>
<li>1 sheet puff pastry dough</li>
</ul>
<br />
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">For the apples:</i></div>
<br />
<ul>
<li>½ cup granulated sugar</li>
<li>1 teaspoon white peppercorns</li>
<li>31/2 Tablespoons unsalted butter</li>
<li>6 Granny Smith apples, peeled, cored, halved lengthwise, and
sprinkled with lemon juice</li>
</ul>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Instructions:</b></div>
<div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; tab-stops: list .75in; text-indent: -.25in;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span><i style="mso-bidi-font-style: normal;">For the puff pastry</i>, preheat the oven to
400 degrees.<span style="mso-spacerun: yes;"> </span>In a small bowl, whisk
together the corn syrup and water and set aside. </div>
<div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; tab-stops: list .75in; text-indent: -.25in;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span>On
a flat work surface, roll the pastry to 1/8- inch thick and trim into a 12-inch
square.<span style="mso-spacerun: yes;"> </span>Transfer to a parchment-lined sheet
and, using a docker or the tines of a fork, dock the dough (pierce the dough
with holes).<span style="mso-spacerun: yes;"> </span>Place in the oven and bake
until lightly golden brown.</div>
<div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; tab-stops: list .75in; text-indent: -.25in;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span>Remove
from the oven and reduce the temperature to 350 degrees.<span style="mso-spacerun: yes;"> </span>Trim the puff pastry into a 9-inch circle,
brush with corn syrup, and return to the oven, baking to a golden brown.<span style="mso-spacerun: yes;"> </span>Remove from the oven, maintaining the
temperature, and reserve.</div>
<div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; tab-stops: list .75in; text-indent: -.25in;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span><i style="mso-bidi-font-style: normal;">For the apples, </i>in a small bowl, combine
the sugar and pepper. Coat the bottom and sides of a 9-inch saucepan with the
butter, sprinkle the bottom of the pan evenly with the peppered sugar, and
arrange the apples on top, packing tightly.<span style="mso-spacerun: yes;">
</span>Place over medium heat and cook for 20 minutes, or until the sugar has
caramelized.<span style="mso-spacerun: yes;"> </span>Transfer to the oven and
bake for 20 more minutes, or until the apples are softened.<span style="mso-spacerun: yes;"> </span>Remove from the oven and set aside to cool
slightly.</div>
<div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; tab-stops: list .75in; text-indent: -.25in;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span><i style="mso-bidi-font-style: normal;">To assemble the tarte Tatin, </i>set the
puff pastry circle over the apples and invert a plate on top.<span style="mso-spacerun: yes;"> </span>Turn the pan to unmold the tarte and set
aside, keeping warm.<span style="mso-spacerun: yes;"> </span>To serve, place the
tarte Tatin on a serving plate and serve with a chilled glass of Moscato d’ Asti.</div>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-81531552215509374312013-06-04T17:24:00.001-04:002013-06-04T17:24:03.685-04:00SWEETS FOR THE SWEET<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Wines with desserts</b></div>
<div class="MsoNormal">
In my last post I reported on a presentation about matching
salts, foods and wine for the state convention of the <span class="st">Tennessee Viticultural and Oenological Society</span>. <a href="http://www.tvos.org/">www.tvos.org</a><span style="mso-spacerun: yes;"> </span>We actually presented two programs for that
organization; the salt tasting as well as a tasting of locally produced wines
with desserts</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Grape growing and
wine making</b></div>
<div class="MsoNormal">
The TVOS (of which I am a member) was organized in 1973 is a
group of private citizens who conduct and promote the art and science of grape
growing (viticulture) and wine making (oenology).<span style="mso-spacerun: yes;"> </span>The first time I was invited to stage a
demonstration for these folks was 20 years ago in 1993 and with my interest in
regional foods and wines the society and I obviously shared much common
ground.<span style="mso-spacerun: yes;"> </span>This gathering also included an
award ceremony for the group’s amateur wine competition in which I participate
as a judge.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Combinations that
produce harmony, contrast or both</b></div>
<div class="MsoNormal">
The time honored formula for pairing wine and food is to
strive for combinations that produce harmony, contrast or both. It is both the
obvious and subtle components within food flavors interacting with the
complexity of the wines that produce such amazing results. Some combinations
seem crystal clear while others are deep and thoughtful. Each layer of a menu
can be matched with a corresponding wine creating a glorious procession of
flavors (or sometimes not).<span style="mso-spacerun: yes;"> </span>Often,
paring wine with the dessert course has simply been serving a wine a little
sweeter than the dessert itself. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">The most European of
simple meal endings</b></div>
<div class="MsoNormal">
As we considered dessert combinations it seemed like a
logical beginning to sample the most European of simple meal endings – bread,
fruit and cheese.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">French bread, sweet grapes and a Danish blue cheese matched with Mountain Valley
“Sonata” Sparkling Wine (a California
Blanc de Blanc sparkler would be a good substitute).<span style="mso-spacerun: yes;"> </span></b>Blue cheeses are often paired with
sweeter wines but, considering the saltiness (which neutralizes the sense of
acidity), and the blue cheese “bite” when eaten with a sweet juicy grape, we
felt that it did work quite well with the sparkler. Although we are thinking of
this combination in the context of dessert it would also serve as a nice
starter because of the dryness and refreshing nature of the sparkling wine.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">“God’s gift to the
sunny South”</b></div>
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kAqsx2MNHnE/Ua5aK1VSc5I/AAAAAAAAAVI/HT7DdZDh2RI/s1600/33353_v1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Lowcountry Produce Sweet Potato Butter from avantisavoia.com" border="0" height="200" src="http://3.bp.blogspot.com/-kAqsx2MNHnE/Ua5aK1VSc5I/AAAAAAAAAVI/HT7DdZDh2RI/s200/33353_v1.jpg" title="Lowcountry Produce Sweet Potato Butter from avantisavoia.com" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Butter from avantisavoia.com</td></tr>
</tbody></table>
<div class="MsoNormal">
This next fusion has “the taste of the Southland” written
all over it.<span style="mso-spacerun: yes;"> </span>From the Lowcountry of
South Carolina <span style="mso-spacerun: yes;"> </span>We think that we found
that with our <b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/133/fuseaction/store6products.productDetail/productID/450/merchantId/0/departmentId/0/categoryId/67/Lowcountry-Sweet-Potato-Butter" target="_blank">Lowcountry Sweet PotatoButter</a> paired with Stonehaus Winery’s American Muscadine (there simply is no
substitute for Muscadine).<span style="mso-spacerun: yes;"> </span></b>The Sweet
Potato Butter is slow cooked in natural flavors of orange, apple and lemon
juices with a dash of apple vinegar for bite.<span style="mso-spacerun: yes;">
</span>Sweet, “foxy” Muscadine Wine that Stonehaus describes as “God’s gift to
the sunny South” paired with a taste of the Sweet Potato Butter was one of the favorite
combos of our tastings.<span style="mso-spacerun: yes;"> </span></div>
comes a taste treat that begged us for a wine that matched its
southern nature.<br />
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<b style="mso-bidi-font-weight: normal;">Now here is the hard
part</b></div>
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For several years we have been interested in the combination
of wine and chocolate.<span style="mso-spacerun: yes;"> </span>This has included
the traditional port and chocolate as well as experimenting with dry red wines
as well. Many of us may have discovered the profound complexity and depth of
flavor offered by a wine/chocolate pairing by accident; a bite of chocolate at
the end of a meal with a bit of the remaining wine perhaps. This can change not
only the way you think of wine and chocolate, but can also enhance the way you
taste other flavors as well.<span style="mso-spacerun: yes;"> </span>For this
particular pairing we have chosen a <b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/15/fuseaction/store6products.productDetail/productID/2555/merchantId/0/departmentId/0/categoryId/15/Cherries-&-Almonds-in-Dark-Chocolate-55perCent-Cocoa" target="_blank">ChocoloveCherries and Almond in Dark Chocolate Bar</a> (55% Cacao) enjoyed with Mountain Valley’s
2006 Cynthiana Dessert Wine (try a Tawny
Port here).<span style="mso-spacerun: yes;"> </span></b>This confection is created with Michigan cherries and dry roasted California almonds in Belgian dark chocolate
crafted from African cocoa beans.<span style="mso-spacerun: yes;"> </span>Now
here is the hard part.<span style="mso-spacerun: yes;"> </span>Place the
chocolate in your mouth and allow it melt <i style="mso-bidi-font-style: normal;">slowly</i>.
Then note how the combination of cherries and almonds gradually blends into the
complex flavors of dark chocolate.<span style="mso-spacerun: yes;">
</span>Combine a sip of wine with the semi melted chocolate in your mouth and
experience the magical “slurry” that will result.</div>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-53729512337376178642013-04-17T14:43:00.001-04:002013-04-17T14:43:38.356-04:00SALT(S) OF THE EARTH AND SEA<!--[if gte mso 9]><xml>
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<i><b>Salt is the only mineral that we
eat as a food and is an essential nutrient and universal ingredient.</b></i></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Traditional artisan methods</b></div>
<div class="MsoNormal">
At one time all salt was produced by traditional artisan
methods that included solar evaporation, boiling brine or mining from
deposits.<span style="mso-spacerun: yes;"> </span>Salt was a rare and valuable
treasure that was even used as currency.<span style="mso-spacerun: yes;">
</span>From the mid nineteenth century industrial methods of producing salt
reduced not only the availability of natural salt but also its appreciation.<span style="mso-spacerun: yes;"> </span>However, in the last few decades there has
been an upsurge in the use of artisan salts not just to season a dish but to
consider the “terroir” or “meroir” of a particular salt that specifically
enhances a particular dish.<span style="mso-spacerun: yes;"> </span>We call this
“salting mindfully”, a term that we have borrowed from our friend, Mark
Bitterman, Master Selmelier.<span style="mso-spacerun: yes;"> </span>We will
speak more about Mark and his work a little latter. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Different styles,
grinds, colors, flavors and nuances</b></div>
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Avanti Savoia offers an assortment of more than 20 various
salts from around the world which we usually just refer to as gourmet finishing
salts. Different styles, grinds, colors, flavors and nuances have been a
delight for the Avanti chefs to experiment with in our cooking school, La
Cucina.<span style="mso-spacerun: yes;"> </span>It was also fun and interesting
for us to offer a program recently on matching salts, foods and wine for the
state convention of the Tennessee Viticultural and Enological Society. <a href="http://www.tvos.org/">www.tvos.org</a> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Grape growing and
wine making</b></div>
<div class="MsoNormal">
The TVOS (of which I am a member) was organized in 1973 is a
group of private citizens who conduct and promote the art and science of grape
growing (viticulture) and wine making (oenology).<span style="mso-spacerun: yes;"> </span>The first time I was invited to stage a
demonstration for these folks was 20 years ago in 1993 and with my interest in
regional foods and wines the society and I obviously shared much common ground.
<span style="mso-spacerun: yes;"> </span>This gathering also included an award
ceremony for the group’s amateur wine competition in which I participate as a
judge.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">The following is a
brief description of the salt program that we presented.</b></div>
<div class="MsoNormal">
<span class="productlongdesc">Sun, wind, and seawater join
forces in the famous salt ponds of Guérande to produce the delicate <b style="mso-bidi-font-weight: normal;"><a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/64/merchantId/0/departmentId/0/categoryId/9/Fleur-de-Sel-de-Gu%C3%A9rande-French-Sea-Salt" target="_blank">Fleurde Sel ("flower of salt")</a>.</b> The fine, light sea salt crystals
are coveted by gourmands around the world for their subtle flavor and high
concentration of minerals. Regarded as the "caviar of sea salts,"
this premium finishing salt will enhance the individual flavors in any dish you
prepare. We sampled it with a classic French salt tasting combination:</span> <b style="mso-bidi-font-weight: normal;">slices of bread spread with unsalted
butter, and fresh radishes sprinkled with <i style="mso-bidi-font-style: normal;">Fleur
de Sel. </i></b>This was paired with<b style="mso-bidi-font-weight: normal;"> Mountain Valley Vineyard’s “Sonata” Sparkling
Wine. </b></div>
<div class="MsoNormal">
<br /></div>
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It is the utter simplicity of the next classic tasting
combination that contains its appeal.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Bread drizzled with <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/2733/merchantId/0/departmentId/0/categoryId/1/Vantera-Extra-Virgin-Olive-Oil" target="_blank"><i style="mso-bidi-font-style: normal;">Vantera </i>Extra Virgin Olive Oil</a><i style="mso-bidi-font-style: normal;">
</i>and seasoned with <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/73/merchantId/0/departmentId/0/categoryId/9/Salish-Smoked-Salt" target="_blank">Salish Alder Wood Smoked Sea Salt</a>.</b> This
distinctive salt is <span class="productlongdesc">named for the indigenous people
who first inhabited Washington
State's Puget
Sound. The salt crystals are slow-smoked over native Northwest Red
Alder wood, the same trees used for centuries to smoke salmon.<span style="mso-spacerun: yes;"> </span>This artisan salt is a surefire seasoning
favorite for finishing any dish prepared on the grill. <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Vantera </i></b>is a blend of <i style="mso-bidi-font-style: normal;">Ortice, Leccino</i> and <i style="mso-bidi-font-style: normal;">Raciopella</i> olives from the <i style="mso-bidi-font-style: normal;">Campania</i>
region of Italy.
The succulent vegetal blend of grass and green tomato flawlessly balances the
bitter and spicy overtones producing a lightly spicy after taste in this
distinctive golden-yellow oil. Our wine for this tasting was <b style="mso-bidi-font-weight: normal;">Hillside</b><b style="mso-bidi-font-weight: normal;"> Winery’s Red Zinfandel.</b></span></div>
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<br /></div>
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<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;">A slice of Honey Crisp apple sprinkled with <a href="http://www.avantisavoia.com/index.cfm/m/12/fuseaction/store6products.productDetail/productID/59/merchantId/0/departmentId/0/categoryId/9/Alaea-Hawaiian-Sea-Salt" target="_blank"><i style="mso-bidi-font-style: normal;">Alaea </i>Hawaiian Sea Salt</a></b> gives us the opportunity to experience
the clean combination of crisp, sweet and salty. A touch of <i style="mso-bidi-font-style: normal;">Alaea</i>- red baked volcanic clay - gives
this natural sea salt its distinctive red color, adds a healthy dose of iron
oxide, and seals in moisture. Traditionally this earthy artisan salt is used as
a culinary seasoning, preservative, and in native healing and cleansing
rituals.<span style="mso-spacerun: yes;"> </span>Although a little “outside of
the box” we decided that <b style="mso-bidi-font-weight: normal;">Mountain
Valley’s Rhubarb Wine</b> created a provocative combination.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="productlongdesc"><b style="mso-bidi-font-weight: normal;">Mark Bitterman</b></span></div>
<div class="MsoNormal">
<span class="productlongdesc">This really was a fun event and
was well received by the participants.<span style="mso-spacerun: yes;">
</span>The opportunity to actually match food, salt and wine was most appealing
to our sense of creativity.<span style="mso-spacerun: yes;"> </span>We were
greatly assisted by Mark Bitterman’s gorgeous cookbook, <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Salted. </i></b>Mark is Selmelier
of The Meadow, an artisanal-product boutique.<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"> </i></b>I had the opportunity to
meet Mark at another event that we had both been invited to as presenters.<span style="mso-spacerun: yes;"> </span>Mark with his salts and me with our Avanti
Extra Virgin <span style="font-family: inherit;">Olive Oils and Bals</span>amic Vinegars.<span style="mso-spacerun: yes;">
</span>We had a great time combining our products for our own edification.</span></div>
<div class="MsoNormal">
<br /></div>
<span class="productlongdesc"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">A special thanks to Collier Wine Group and
Stonehaus Winery for sharing their wines.</span></span><br />
<br />
<span class="productlongdesc"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">If you enjoyed this post and should you be interested in purchasing Mark Bitterman's book, <i>Salted</i>, please feel free to use the link below. We do make a small commission from Amazon.</span></span><br />
<span class="productlongdesc"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span></span>
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<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-89594097431836039592013-01-11T16:16:00.000-05:002013-01-11T16:23:57.926-05:00Smoking Point of Oils<br />
<b>Low Smoke Point vs High Smoke Point</b><br />
<br />
Different cooking oils do react differently to heat, generally the higher they are heated, the more they break down and start to smoke. The temperature at which any particular oil will begin to smoke is called a smoke point. A high smoke point means that it can be heated to a higher temperature before it starts to smoke. <br />
Vegetable oils tend to have higher smoke points than animal product based fats. However, refined oils, with more impurities removed results in an even higher smoke point. There are other factors involved as well, the longer the oil heats and begins to brake down the lower its smoke point becomes. So, fresh oil will have a higher smoke point than leftover used oil. The general rule of thumb is to discard the old oil after three uses.<br />
<br />
In a commercial food service setting rarely is olive oil used for frying and I’ve never seen it used for deep frying. That is not to say that very good results can not be attained by <b>sautéing</b> using a product such as <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">Avanti Savoia’s cooking olive oil</a>. One of the overriding factors is not only the prospect of losing the very delicate and subtle organoleptic characteristics ( of fine extra virgin olive oil but, also the cost.<br />
Health benefits … are not lost…<br />
While we do recommend our <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/209/merchantId/0/departmentId/0/categoryId/1/Cooking/All-Purpose-Olive-Oil" target="_blank">Avanti Savoia cooking oil</a> for sautéing we usually reserve our <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6Catalog.oneCategory/Olive_Oils" target="_blank">top quality olive oils</a> for recipes such as pasta, salad dressings, dipping oils or adding fine extra virgin olive oil at the end of the cooking process such as drizzling on vegetables, fish, poultry or meats. <b>The health benefits of extra virgin olive oil are not lost as long as the oil is not heated past its smoking point. But what is that point?</b><br />
Finding reliable and accurate smoke point sources can be challenging as even the information provided by experts can vary widely in the exact temperatures at which a particular variety of oil will began to smoke. I began to research some material for this post with my “usual suspects” of technical references. Very quickly I came to appreciate the very different information given by a number of qualified experts. A bit of the conflicting data has been collected here for you to compare for yourself.<br />
<br />
<b>SMOKING POINT OF OILS</b><br />
<i><b>On Cooking – A Textbook of Culinary Fundamentals </b></i><br />
Butter – 260 F<br />
Lard - 370 F<br />
Canola Oil – 430 F to 448 F <br />
Extra Virgin Olive Oil – 250 F<br />
Peanut Oil – 450 F<br />
Shortening, vegetable – 410F<br />
Soybean Oil – 495 F <br />
<i><b>The Professional Chef – Culinary Institute of America </b></i><br />
“Generally, vegetable oils begin to smoke around 450 F, while animal fats begin to smoke around 375 F. Any additional materials in the fat (emulsifiers, preservatives, proteins, carbohydrates) lower the smoke point.”<br />
<i><b>On Food and Cooking – by Harold McGee</b></i><br />
Butter – 250 F<br />
Lard – 400 F<br />
Vegetable oils – close to 450 F <br />
Shortening, vegetable – 370 F<br />
<i><b>Food Lover’s Companion – by Sharon Tyler Herbst and Ron Herbst</b></i><br />
Canola oil – 435 F<br />
Olive oil – 410 F<br />
Peanut oil – 450 F<br />
Sesame Seed oil – F<br />
Soybean oil – 450 F<br />
<i><b>About.com Culinary Arts</b></i><br />
Butter, whole – 350 F<br />
Butter, clarified – 450 F to 475 F<br />
Canola oil – 425 F to 475 F<br />
Lard – 375 F<br />
Olive oil – 325 F to 375 F<br />
Soybean oil – 450 F to 475 F<br />
<i><b>Wikipedia</b></i><br />
Butter – 250 F – 300 F<br />
Canola, refined – 400 F<br />
Extra Virgin Olive Oil – 375 F<br />
Lard – 370 F<br />
Peanut oil, unrefined - 320 F<br />
Peanut oil, refined – 450 F<br />
Sesame oil, unrefined – 350 F<br />
Sesame oil, semi refined – 450 F<br />
Soy oil, unrefined – 320 F<br />
Shortening, vegetable – 360 F <br />
<i><b>International Olive Oil Council (IOOC)</b></i><br />
“When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.”<br />
<br />
It all sort of depends on who you believe and for a professional chef – there is nothing like a few decades of experience.<br />
<br />
Happy frying!<br />
<br /><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-56744162080113053762012-11-21T15:26:00.000-05:002012-11-21T15:26:06.250-05:00 THE GREAT AMERICAN THANKSGIVING<!--[if gte mso 9]><xml>
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For the typical American just the words “Traditional
Thanksgiving Dinner” have the power to evoke a whole range of images and
catchwords. Whose tradition?<span style="mso-spacerun: yes;"> </span>What
dinner?<span style="mso-spacerun: yes;"> </span>And for that matter, why are we
giving thanks in this manner, anyway?<span style="mso-spacerun: yes;">
</span>Americans love Thanksgiving and as we all know, celebrate it with family
reunions, gatherings of friends and sumptuous feasts.<span style="mso-spacerun: yes;"> </span>We also surround it with an enormous
collection of myths and questionable history.<span style="mso-spacerun: yes;">
</span>As we enthusiastically observe our “great North American Holiday” note
that we were hardly the first civilization to set aside days of thanks.<span style="mso-spacerun: yes;"> </span>Greeks, Romans, Anglo-Saxons, Hebrews and
many other ancient cultures all celebrated in the autumn to give thanks for an
abundant harvest.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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The event that we generally think of as the first
Thanksgiving was in 1621.<span style="mso-spacerun: yes;"> </span>It was a three
day English Harvest Festival celebrated by some 90-odd Wampanoag Native
Americans and about 60 of the surviving Pilgrims.<span style="mso-spacerun: yes;"> </span>We hold dearly to an enduring image of the
somberly dressed Pilgrims and their native guests enjoying a “traditional”
Thanksgiving menu.<span style="mso-spacerun: yes;"> </span>However the iconic Turkey
might not have adorned the groaning board, as the term was generically used to
indicate wild fowl which very well may have been duck or goose.<span style="mso-spacerun: yes;"> </span>No pumpkin pies or dinner rolls either, as
the colonist had long before exhausted their supplies of flour.<span style="mso-spacerun: yes;"> </span>Boiled pumpkin and fried cornmeal bread were
far more likely and it is recorded that the feasters enjoyed the fresh venison
from 5 deer contributed by Chief Massasoit and his countrymen.<span style="mso-spacerun: yes;"> </span>Their menu was further enhanced by lobster,
clams and other freshwater fish.<span style="mso-spacerun: yes;">
</span>Berries, dried fruit and wild greens were probably enjoyed, as
well.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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Even the day upon which we celebrate this event has gone
through considerable evolution.<span style="mso-spacerun: yes;"> </span>As
genuinely successful as this “first” Thanksgiving seems to have been, it was
not repeated the next year and was never observed by the Pilgrims on any
regular day.<span style="mso-spacerun: yes;"> </span>The establishment of the
national holiday on a regular annual basis was the result of a 1863
proclamation by President Abraham Lincoln which established our present holiday
on the last Thursday of November.<span style="mso-spacerun: yes;"> </span>We
have continued with this tradition ever since (mythic imagery and all) except
for a brief and unpopular switch to the third Thursday in November during FDR’s
administration.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
People tend to be very opinionated and passionate about
their culinary preferences, although this has more to do with regional tastes
and individual family prejudices than with historical facts.<span style="mso-spacerun: yes;"> </span>As a youngster in Texas of the 1950s, I fondly remember my
father’s absolute contempt for all white bread “Yankee Dressing”.<span style="mso-spacerun: yes;"> </span>My grandmother’s sage and cornbread dressing
was and is the holy writ.<span style="mso-spacerun: yes;"> </span>However, in
both my home and career, I have discovered that it is not necessarily heresy to
recognize the melting pot nature of our American holiday.<span style="mso-spacerun: yes;"> </span>In this spirit we offer you our recipe for
Sweet Potato Mousse. </div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">SWEET POTATO MOUSSE</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">A unique Southern dessert made
with Lowcountry Produce’s Sweet Potato Butter; a favorite at Avanti Savoia’s
annual Open House</i></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
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Serves 8 to 10</div>
<div class="MsoNormal">
Available at Avanti Savoia*</div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>12 ounces Whipped Cream Cheese</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>¼ cup Doug’s Other Honey*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>One 16 ounce jar Lowcountry Produce Sweet Potato
Butter*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 teaspoons Silver Cloud Vanilla Bean Paste*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ teaspoon Avanti Savoia Allspice*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 teaspoons Avanti Savoia Cinnamon*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>!/2 teaspoon Nutmeg*</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>½ pint heavy cream</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: 0in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>2 Tablespoons powdered sugar</div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Instructions:</b></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span>Bring cream cheese to room temp and whip in an electric
mixer until smooth.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span>Add honey and mix well.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span>Add Sweet Potato Butter and blend very well, scraping
down sides as necessary.<span style="mso-spacerun: yes;"> </span>Next, blend in
the vanilla and spices.</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span>In a separate mixing bowl, whip cream and powdered
sugar until fluffy.<span style="mso-spacerun: yes;"> </span>Fold this into the
mousse mixture.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span>Place mousse into attractive serving bowl or individual
serving bowls.<span style="mso-spacerun: yes;"> </span>The mousse can also be
served in bite size pastry cups.<span style="mso-spacerun: yes;">
</span>Refrigerate over night or for a least several hours.</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -27.0pt;">
<span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span>Serve with or without a dollop of whipped cream. </div>
<div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-83722104478841760832012-08-01T15:31:00.002-04:002012-08-01T15:31:44.128-04:00GOING MUSHROOMING<br />
<div align="center" class="MsoNormal" style="text-align: center;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Always follow the 100% rule!</i></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SwqIxF3jXto/UBl_dt5Qo-I/AAAAAAAAARo/EYdhN8DFfFw/s1600/Joseph_Dr_Whitey.bmp" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Chef Joseph and Dr. Whitey" border="0" height="213" src="http://3.bp.blogspot.com/-SwqIxF3jXto/UBl_dt5Qo-I/AAAAAAAAARo/EYdhN8DFfFw/s320/Joseph_Dr_Whitey.bmp" title="Chef Joseph and Dr. Whitey" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Joseph and Dr. "Whitey" show off their bounty!</td></tr>
</tbody></table>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
We leave the open highway</div>
<div class="MsoNormal" style="text-align: center;">
We scatter, ranging through</div>
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The forest gloom; we ramble</div>
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Ankle-deep in dew.</div>
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<br /></div>
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Through thickets deep in dark</div>
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The spears of sunlight rush</div>
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On brown and yellow mushrooms</div>
<div class="MsoNormal" style="text-align: center;">
Under every bramble bush.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"></span></b></div>
<div class="MsoNormal" style="text-align: center;">
They hide among the stumps</div>
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Where birds alight to rest</div>
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And when we lose ourselves, </div>
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The shadows guide our quest.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
So brief these autumn days </div>
<div class="MsoNormal" style="text-align: center;">
And sunset solitudes,</div>
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The twilight has no chance</div>
<div class="MsoNormal" style="text-align: center;">
To linger in the woods.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
Our bags and baskets burst</div>
<div class="MsoNormal" style="text-align: center;">
With gathered stock before</div>
<div class="MsoNormal" style="text-align: center;">
We leave for home: pine mushrooms</div>
<div class="MsoNormal" style="text-align: center;">
Make almost half our store.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Behind our backs the dark</div>
<div class="MsoNormal" style="text-align: center;">
Still forest walls arise,</div>
<div class="MsoNormal" style="text-align: center;">
And, beautiful in death,</div>
<div class="MsoNormal" style="text-align: center;">
The day flames bright and dies.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: right;">
<i style="mso-bidi-font-style: normal;"><u>Going Mushrooming</u></i><u>
by Boris Pasternak</u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Baskets of Treasure</i></b></div>
The famous author of <i style="mso-bidi-font-style: normal;">Dr. Zhivago, </i>Boris
Pasternak<i style="mso-bidi-font-style: normal;"> </i>(like most of his fellow
Russians) was an avid wild mushroom hunter.<span style="mso-spacerun: yes;">
</span>I found myself remembering his little poem about mushrooming recently
when I was engaged in the same pursuit.<span style="mso-spacerun: yes;"> </span>However,
my mushroom foray was located on the Tennessee
side of the Great
Smoky Mountain
National Park not the
Russian countryside.<span style="mso-spacerun: yes;"> </span>Other than the
poet’s mention of autumn and his harvest of Pine Mushrooms (<i style="mso-bidi-font-style: normal;">Tricholoma matsutake</i>), I was struck by
the similarities of the “rambles”.<br />
Our ramble was in very hot July and our baskets of treasure were the
colorful Chicken of the Woods (<i style="mso-bidi-font-style: normal;">Laetiporus
sulphurus</i>) and the highly sought after Chanterelle, actually two very
similar species of Chanterelles (<i style="mso-bidi-font-style: normal;">Cantharellus
cibarius </i>and<i style="mso-bidi-font-style: normal;"> Cantharellus lateritious)</i>.
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1zubiNHrSpw/UBmAYghVqfI/AAAAAAAAARw/VpIvOHcjm4A/s1600/CIMG0366.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="A single Chanterelle" border="0" height="240" src="http://3.bp.blogspot.com/-1zubiNHrSpw/UBmAYghVqfI/AAAAAAAAARw/VpIvOHcjm4A/s320/CIMG0366.JPG" title="A single Chanterelle" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A single Chanterelle</td></tr>
</tbody></table>
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Ashville
Mushroom Club</i></b><br />
And when I say “our”, I’m referring to a recent foray with the <a href="http://www.ashevillemushroomclub.com/" target="_blank">Asheville Mushroom Club</a>. <i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span></i>A
quote from their website states “We are a diverse group of people whose common
interest is to learn about and collect all kinds of fungi and to enjoy eating
edible mushrooms we gather in the forest. Others cultivate fungi in their
gardens. At our meetings, we hear from experts - many of them club members -
about different aspects of fungi identification, folklore, cultivation and
culinary preparation”.<br />
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Being
with Dr. Harry “Whitey” Hitchcock is always an adventure</i></b><br />
<div class="MsoNormal">
The host for the occasion and the source for my invitation
was Whitey Hitchcock.<span style="mso-spacerun: yes;"> </span>Oak Ridge resident
and Anderson County Commissioner Dr. Harry “Whitey” Hitchcock has been
studying, hunting, cooking and eating wild mushrooms for nearly 20 years. A
retired science teacher and avid naturalist, he currently forages seasonal wild
mushrooms and sells to restaurants as well as to individuals. Because finding
just the right mushroom is an opportunistic exercise, being with Dr. Whitey is
always an adventure – in the woods or in the kitchen. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">“I see a lot of my friends in the woods”.</i></b></div>
<div class="MsoNormal">
Dr. Whitey has an extensive background that has prepared him
for his wild mushroom expertise and reputation. <span style="mso-spacerun: yes;"> </span>Whitey’s father was a forester who inspired
his son to attend Forestry
School after a stint in
the service.<span style="mso-spacerun: yes;"> </span>Whitey actually put in 7
years as a Field Forester for TVA.<span style="mso-spacerun: yes;"> </span>The
master forager comments that “I love the woods; it was my refuge as a child and
part of who I am”.<span style="mso-spacerun: yes;"> </span>“I see a lot of my
friends in the woods”. I learned what he meant on our recent outing.<span style="mso-spacerun: yes;"> </span>He introduced me by name to so many of his
“friends”. Not just mushrooms but plant life of all kinds.<span style="mso-spacerun: yes;"> </span>I was especially drawn to the ferns and
mosses.<span style="mso-spacerun: yes;"> </span>Fern beds are a favored spot for
our very, very good friends – the Chanterelles (also Girolle in French,
Galletti in Italian and Pfifferling in German).</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NSwbg_wBbaI/UBmA9WDD3ZI/AAAAAAAAAR4/wD0gDqfSwfo/s1600/CIMG0349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chanterelles on the ground" border="0" height="240" src="http://3.bp.blogspot.com/-NSwbg_wBbaI/UBmA9WDD3ZI/AAAAAAAAAR4/wD0gDqfSwfo/s320/CIMG0349.JPG" title="Chanterelles on the ground" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chanterelles on the ground</td></tr>
</tbody></table>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">It is indeed a thrill</i></b></div>
The Chanterelles are so beautiful and generally easy to spot; their bright
apricot color is highly visible against the green floor of the forest (once
your eye becomes used to their form). It is indeed a thrill when you find your
first one and then find another and another until your basket contains enough
for a feast!<span style="mso-spacerun: yes;"> </span>The “tie dyed” look of the
Chicken of the Woods and their preference for growing on logs and tree is also
easy to recognize<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gdKtavU1QUg/UBmBPduvtaI/AAAAAAAAASE/-NBfqsebRcM/s1600/CIMG0354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken of the Woods on a log" border="0" height="240" src="http://4.bp.blogspot.com/-gdKtavU1QUg/UBmBPduvtaI/AAAAAAAAASE/-NBfqsebRcM/s320/CIMG0354.JPG" title="Chicken of the Woods on a log" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken of the Woods on a log</td></tr>
</tbody></table>
<b style="mso-bidi-font-weight: normal;">What a nice “lagniappe”</b><br />
The beautiful Chanterelles and Chicken of the Woods that came home with me that
day ended up being shared by the very lucky members of a Tuesday night cooking
class at La Cucina.<span style="mso-spacerun: yes;"> </span>Although, the class
itself was entitled “Cooking with Fresh Herbs and Spices”, we had planned to
offer a recipe for marinated mushrooms as well as a dish of deep fried
mushrooms, anyway.<span style="mso-spacerun: yes;"> </span>It turned out to be a
perfect opportunity to use our newly harvested Chanterelles in the marinade as
well as deep frying the Chicken of the Woods.<span style="mso-spacerun: yes;">
</span>What a nice “lagniappe” that was to share with our cooking students. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Xj7jIgM_vZ8/UBmBdFXo7fI/AAAAAAAAASM/8rauLesgYoo/s1600/CIMG0374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Xj7jIgM_vZ8/UBmBdFXo7fI/AAAAAAAAASM/8rauLesgYoo/s320/CIMG0374.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The platter for class</td></tr>
</tbody></table>
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">“Pretty
competent”</i></b><br />
When I asked Dr. Whitey to describe his level of wild mushroom expertise, he
answered simply that he is “pretty competent in identifying the mushrooms of
his region and that he knows how to figure out specimens from other
regions”.<span style="mso-spacerun: yes;"> </span>He points out that he has
never been sick from eating foraged mushrooms and that he always follows what I
call the “100% rule”.<span style="mso-spacerun: yes;"> </span>That is the rule that
states that you must be 100% sure of your identification noting as one of my earlier
mushroom instructor pointed out “99% sure can kill you”.<br />
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">A
class that sells out very quickly</i></b><br />
<div class="MsoNormal">
Looking ahead at the calendar; on <a href="http://www.avantisavoia.com/index.cfm/pageid/447/fuseaction/store6products.productDetail/productID/2731/merchantId/0/departmentId/0/categoryId/0/Tuesday,-September-11th:--The-Wild-Mushroom-Forager" target="_blank">Tuesday, September 11, Dr.“Whitey”</a> will be our guest at La Cucina to offer his class entitled <b style="mso-bidi-font-weight: normal;">THE WILD MUSHROOM FORAGER</b>. La Cucina at
Avanti Savoia is happy to welcome Whitey to share his expertise, harvest and
delectable recipes with us and our students.<span style="mso-spacerun: yes;">
</span>The menu will include:<span style="mso-spacerun: yes;"> </span></div>
<ul>
<li><span style="font-size: 11pt;">Chicken
of the Woods curry on rice</span></li>
<li><span style="font-size: 11pt;">Creamed
Chanterelles with smoked ham over stone ground grits</span></li>
<li><span style="font-size: 11pt;">Leek,
Potato and wild mushroom (as available) Gratin</span></li>
<li><span style="font-size: 11pt;">Special
finds will be sautéed and served with eggs on toast points</span></li>
<li><span style="font-family: Calibri; font-size: 11.0pt;"><span style="font-family: Times,"Times New Roman",serif;">Dr.
Whitey will be in the woods several days before the class.</span><span style="mso-spacerun: yes;"></span></span></li>
</ul>
<div class="MsoNormal">
Mushroom selection will depend on
weather and harvest.<span style="mso-spacerun: yes;"> </span>Visit our <a href="http://www.avantisavoia.com/index.cfm/m/155" target="_blank">Cooking Class schedule</a> for more information.<span style="mso-spacerun: yes;"> </span>We
expect this to be a class that sells out very quickly.<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><br /></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Learn at the side of a qualified expert</i></b></div>
<div class="MsoNormal">
Learning to identify wild mushrooms is something that one
needs to learn at the side of a qualified expert.<span style="mso-spacerun: yes;"> </span>Reference books are useful as a reference but
not as a sole guide to identification.<span style="mso-spacerun: yes;">
</span>Positive identification is not the only concern in harvesting wild
mushrooms either.<span style="mso-spacerun: yes;"> </span>Private property
should be the site of foraging only with clear permission from the owner.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">“Tsiya’hi”</i></b><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
In the instance of harvesting on public land, make sure you
know and understand whatever regulations apply (and stick to them).<span style="mso-spacerun: yes;"> </span>My adventure with Dr Whitey and the Asheville
Mushroom Club took place in a particularly beautiful and historic spot known as
“Cades Cove’ located in the Smoky
Mountains, an area known
for its amazing plant and wildlife diversity.<span style="mso-spacerun: yes;">
</span>Cades Cove is the single most visited spot in the most visited park in
the National Park system.<span style="mso-spacerun: yes;"> </span>The Cove is an
isolated valley that was home to early settlers as well as the Cherokees, who
called the place “Tsiya’hi” or “otter place”.<span style="mso-spacerun: yes;">
</span>The otters have long since disappeared as well as permanent residency by
anyone.</div>
<br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">The
Park Rangers take their jobs… very seriously</i></b><br />
Even as heavily visited as this area is, one can still find vast quiet
copses full of wildlife and yes, yummy mushrooms.<span style="mso-spacerun: yes;"> </span>This extraordinary area is also a UNESCO
World Heritage Site. So, therefore very special rules govern the entire park to
help preserve it.<span style="mso-spacerun: yes;"> </span>The Park Rangers take
their jobs as stewards of this park very seriously as Dr. Whitey and I noticed
when US Park Ranger Jamie Sanders appeared on one of the shaded hillside that
we were foraging.<span style="mso-spacerun: yes;"> </span>After making sure that
we knew the regulations and were adhering to them, we enjoyed an interesting
conversation with her and she invited the good doctor back to the Ranger
Station for him to assist her with some plant identification. <span style="mso-spacerun: yes;"> </span>While we visiting, Ranger Jamie was helpful in
providing me with the specific regulations concerning the collecting of
mushrooms and other wild harvest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Iv_X4jOqgw8/UBmDKkpiwXI/AAAAAAAAASg/WRgttGc-Ax0/s1600/CIMG0372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Iv_X4jOqgw8/UBmDKkpiwXI/AAAAAAAAASg/WRgttGc-Ax0/s320/CIMG0372.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ranger Sanders holding Chicken of the Woods</td></tr>
</tbody></table>
<br />
<u>From the Superintendents Compendium:</u><br />
“…certain mushrooms (edible species only) may be gathered by hand for
personal use or consumption (commercial use is prohibited).<span style="mso-spacerun: yes;"> </span>The amount of fruits, berries, nuts and
fruiting bodies of mushrooms that are authorized for collection shall not
exceed 1 pound per person per day for each species, except for apples, pears
and peaches.<span style="mso-spacerun: yes;"> </span>The gathering of designated
fruits, fruits, berries, nuts and mushrooms is prohibited within 200 feet of
nature trails, motor trails, handicapped accessible trails and scientific and
nature study areas”.<br />
<br />
Enjoy your wild mushroom foraging but, be informed, be safe and be
responsible.<span style="mso-spacerun: yes;"> </span>Vivent les champignons
sauvages et Bon Appetit Y’all.<br />
<br />
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-69312748102674475712012-06-12T20:14:00.000-04:002012-06-12T20:28:37.230-04:00SMOKED BOSTON BUTT AVANTI SAVOIA STYLE<br />
Dry rub mixtures are the perfect way to prepare dishes for the long cooking process of slow smoking. They lend a deep savory flavor to smoked meats and as they are usually cooked over indirect heat, burning or scorching is not a problem. Dry rub mixtures can be made out of almost any ground spice or herb combinations. One of the BBQ lovin’ Southern favorite cuts of pork is Boston Butt. Boston Butt is generally the choice for the ever present pulled pork sandwiches so beloved in the south. To begin with, the name “Boston Butt” is more of an historical description than an anatomical one. The cut itself is the upper part of the shoulder from the front leg. It may also contain the blade bone. Before the American Revolution a great many pork products were processed in the city of Boston. They were then packed into barrels for shipment known as “butts” and two hundred years later we still use the term “Boston Butt” to describe this flavorful piece of pork.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C82BlPeycGw/T9fVp9iRHLI/AAAAAAAAAQ0/NWZ4U2p8vpQ/s1600/DSCN0772.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-C82BlPeycGw/T9fVp9iRHLI/AAAAAAAAAQ0/NWZ4U2p8vpQ/s320/DSCN0772.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 1: Hand rub with preferred dry rub</td></tr>
</tbody></table>
<b>Step One.</b><br />
Always carefully rinse the foods to be cooked and completely dry each piece. Do<br />
this ahead of time and place the items uncovered into the refrigerator for at least an hour before you add the dry rub. Remove meat from the refrigerator and hand rub each piece with a small amount of Avanti Savoia All-Purpose Cooking Olive Oil and a generous application of dry rub. Use as much dry rub as will stick (about 1/3 cup for a 4 or 5 lb. Boston Butt pork roast. My preferred method is to rub in some of the seasoning with my hands and then sprinkle on some more. <br />
<br />
<a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/440/classID/21" target="_blank"><b>Heart O’ Texas Dry Rub</b></a><br />
<ul>
<li>2 Tablespoons ground Cumin </li>
<li>1 teaspoon Thyme</li>
<li>1 Tablespoon Oregano </li>
<li>2 Tablespoons granulated Garlic or powder (not garlic salt)</li>
<li>2 Tablespoons Onion Powder </li>
<li>2 Tablespoons Chili Powder</li>
<li>1 Tablespoon (crushed) Juniper Berries</li>
<li>2 teaspoons Ground Black Pepper</li>
<li>1 Tablespoon Salish (Alder wood) Smoked Salt</li>
</ul>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_ZHiTwshN-4/T9fWc1SWIeI/AAAAAAAAAQ8/VVsZL0EIBjg/s1600/DSCN0799.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-_ZHiTwshN-4/T9fWc1SWIeI/AAAAAAAAAQ8/VVsZL0EIBjg/s320/DSCN0799.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 2: Prepare you coal then add your choice of wood</td></tr>
</tbody></table>
<br />
<b>The Fire</b><br />
This depends entirely upon what equipment and system you are using, but the best smoking is always done over indirect heat. This can even be done on a very simple kettle type charcoal grill by simply arranging the charcoal in a ring around the edge of the grill. Like a doughnut with no charcoal in the middle over which the meat or whatever will cook. Amounts of charcoal will vary according to the size or amount of items to be smoked. Do not scrimp on the charcoal because you do not want the fire to go out before you have finished the smoking process, a little experience will help you to make the right call. Light your fire according to your custom (lighter fluid or however) and allow it ignite to a full glow. Make sure the meat rack is clean and hot before you begin cooking. Nothing ruins grilled or smoke meats for me quite as much as the burnt bitter flavor from a less than clean grilling rack.<br />
<br />
<b>Wood Chips for Smoking.</b><br />
Packages of Hickory or Mesquite chips/chunks are available wherever grilling supplies are sold. Good enough, but there are many other choices that may be available out of your own backyard or at least your own area. Almost any wood from fruit tree pruning will work well, instilling its own subtle character and flavor. We have had great luck with wood chips from apple, pear, peach, plum, nectarine as well as terrific results from wild cherry trees that grow abundantly in our locale. Wood from nut trees is really nice too, especially walnut and pecan. I find that pieces of wood about 3 or 4 times the size of my thumb work best. Sometimes I soak them in water first and sometimes I use them dry, both methods work just fine but, I think I prefer using the chips dry. I find however that a water pan under the meat rack is very important in producing a nice moist meat. You can also use many different kinds of liquid in the “water” pan besides water (wine, beer, mint tea, soda pop that has gone flat, left over brine from pickle jars adds nice flavor too). The wood chips or pieces are added after all the coals are glowing and just before adding the meat.<br />
<br />
<b>Smoking and Serving</b> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IW5q4CZ9qhM/T9fWddXxWUI/AAAAAAAAARE/oSJwlrMt3N8/s1600/DSCN0802.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-IW5q4CZ9qhM/T9fWddXxWUI/AAAAAAAAARE/oSJwlrMt3N8/s320/DSCN0802.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3: Fill the "water" pan with your choice of liquid</td></tr>
</tbody></table>
Remove the meat rack from smoker and spray the rack first with a cooking spray to prevent sticking. Place a big handful of wood pieces on top of the charcoal and pour your liquid of choice into the water pan. Return oil sprayed rack to smoker and place the prepared and seasoned meat in the middle of the meat rack. Cover with the lid to the grill and let ‘er rip. You can adjust the amount of heat and smoke by leaving space between the lid and grill. Turn the Boston Butt about once every hour. If you have a functioning thermometer on your smoker; bring to 250F to 300F degrees. At this temp it will take your roast about 1 hour per pound. Internal temperature of the roast should read 160F. When cooked to desired doneness remove from smoker and wrap in foil until ready to “pull” or in my preferred method; slice. Yes slice, after the meat has had time to rest for at least 15 minutes, I thinly slice the roast and serve it with Pop Lowery’s Texas Lemon BBQ Sauce ON THE SIDE. The truth is that I’m not particularly fond of pulled pork. Often I find that it is stringy, overcooked and swimming in a sauce that is either too sweet or contains too much vinegar. So what I’ve really done here is adapt the Boston Butt to the technique used in Texas to smoke and serve beef brisket. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TwCePh3BYZc/T9fXZXL6obI/AAAAAAAAARM/bIuEPv3wvgE/s1600/DSCN0808.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TwCePh3BYZc/T9fXZXL6obI/AAAAAAAAARM/bIuEPv3wvgE/s320/DSCN0808.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 4: Let the smoking begin!</td></tr>
</tbody></table>
<br />
<a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/442/classID/21" target="_blank"><b>Pop Lowery’s Texas Lemon Barbecue Sauce</b></a><br />
Yield: About 4 Cups <br />
<ul>
<li>Grated and finely chopped peel and juice of 1 lemon</li>
<li>2 Tablespoons of yellow onion, finely chopped</li>
<li>12 ounce bottle of Chili sauce</li>
<li>2 Tablespoons Worcestershire sauce</li>
<li>2 Tablespoons brown sugar</li>
<li>¼ cup prepared yellow mustard</li>
<li>2 teaspoons Ground Black Pepper</li>
<li>1 teaspoon Chili powder</li>
<li>1 teaspoon granulated Garlic or powder (not garlic salt)</li>
<li>½ tsp. Tabasco sauce</li>
<li>2 tsp. Sel Gris Sea Salt</li>
<li>¼ cup All-Purpose Cooking Olive Oil</li>
</ul>
1. Mix all ingredients together and simmer about 20 minutes over low heat. Stir often to prevent sticking.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2uY676zwJZw/T9fXZt7BJ_I/AAAAAAAAARU/KBSVMeXD93U/s1600/DSCN0825.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-2uY676zwJZw/T9fXZt7BJ_I/AAAAAAAAARU/KBSVMeXD93U/s320/DSCN0825.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lookin Good!</td></tr>
</tbody></table>
<br />
<br />
<b>Father’s Day Menu 2012</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Hw0sAmJ6Djo/T9fXaHAJlDI/AAAAAAAAARc/ROgJjmycz6Q/s1600/DSCN0840.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Hw0sAmJ6Djo/T9fXaHAJlDI/AAAAAAAAARc/ROgJjmycz6Q/s320/DSCN0840.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 5: Quickly get inside before your neighbors know it's ready!</td></tr>
</tbody></table>
Father’s Day and cranking up the old grill to celebrate the occasion seems like a sure bet. Most dads love cooking on their grills and so do we. For this year’s feast we recommend something a little different. Try dry rubbing and slow smoking a Boston Butt Roast – slice the meat instead of the more familiar “pulling” and wait for the compliments. Start your dinner with an Italian/Southern fusion – Grilled Melon and Country Ham and add a little touch of Italy with Don Vito’s Pasta Salad with Oranges and Coffee Baked Beans. Finish up this eclectic meal with our Jolly Blue Giant Blueberry Pie while local blueberries are in season. Sweet tea and cold beer would be the Southern beverages of choice however; a dry Rose will please wine loving dads as well.<br />
<br />
<div style="text-align: left;">
<b><i>Appetizer </i></b></div>
<div style="text-align: left;">
<a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/350/classID/8" target="_blank">Grilled Melon and Country Ham</a></div>
<div style="text-align: left;">
<b><i>Main</i></b></div>
<div style="text-align: left;">
Smoked Boston Butt (above)</div>
<div style="text-align: left;">
<b><i>Sides</i></b></div>
<div style="text-align: left;">
<a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/179/classID/2" target="_blank">Pasta Salad with Oranges</a> and <a href="http://www.avantisavoia.com/index.cfm/pageid/295/fuseaction/recipe.recipe/recipeId/704/classID/16" target="_blank">Coffee Baked Beans</a></div>
<div style="text-align: left;">
<b><i>Dessert</i></b></div>
<div style="text-align: left;">
Jolly Blue Giant Blueberry Pie (below)</div>
<br />
<b>Jolly Blue Giant Blueberry Pie</b><br />
This two crust pie will require the dough recipe to be doubled.<br />
<b>Pie Crust Dough</b><br />
<i>Ingredients:</i><br />
<ul>
<li>2 cups all purpose flour, sifted</li>
<li>¼ cup butter</li>
<li>¼ cup shortening</li>
<li>4-5 Tablespoons ice water</li>
</ul>
<i>Instructions: </i><br />
<ol>
<li>Combine flour and butter in food processor and mix for short time. Add shortening and blend again.</li>
<li>With the food processor running add ice water a tablespoon at a time until the dough forms a ball. Remove from machine, cover and let rest in the refrigerator until ready to roll out and fill.</li>
</ol>
<b>Blueberry Filling</b><br />
<i>Ingredients:</i><br />
<ul>
<li>6 heaping cups fresh blueberries</li>
<li>1 to 1 1/4 cups sugar (depends on sweetness of berries)</li>
<li>3 Tablespoons cornstarch</li>
<li>1 Tablespoon flour</li>
<li>Pinch of salt</li>
<li>1 Tablespoon Water </li>
<li>½ teaspoon cinnamon*</li>
<li>½ teaspoon Silver Cloud Vanilla Bean Paste*</li>
<li>2 teaspoon Silver Cloud Blueberry, Natural Flavor*</li>
<li>1/2 of a 9 ounce jar of Lowcountry Produce Blueberry Preserves*</li>
</ul>
<br />
<i>Instructions:</i><br />
<ol>
<li>Combine blueberries, sugar cornstarch, flour, salt and cinnamon in a large saucepan and cook for about 5 minutes, stirring often and gently. Remove from heat; fold in Vanilla, Blueberry flavor and preserves. Allow to cool.</li>
<li>When filling has cooled; roll out bottom crust, fit into pie pan and add filling.</li>
<li>Roll out top crust and top pie carefully sealing edges or form a lattice top. Brush with a beaten egg and sprinkle with a little more sugar if desired.</li>
<li>Place pie into a 425 degree oven and cook for about 20 minutes. Reduce heat to 350 and cook for another 30 to 35 minutes. Remove from oven and allow the pie to set a little while before serving.</li>
</ol>
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"></span><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com1tag:blogger.com,1999:blog-5618605831163509484.post-76371433758581007282012-05-04T12:27:00.000-04:002012-05-04T12:27:17.651-04:002012 DOGWOOD ARTS FESTIVAL<br />
<h2>
<b>52 Years of Celebrating</b></h2>
<br /><b>Despite the terrible press</b><br />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).<br /><br /><b>Radio personality Paul Harvey </b><br />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.”<br />
<br /><b>Grand garden party</b><br />“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.”<br />
<br /><b>The natural beauty of our region</b><br />In 1978 <a href="http://www.dogwoodhouseandgarden.com/" target="_blank">The House and Garden Show</a> was established, followed by <a href="http://www.dogwoodarts.com/a-very-special-arts-festival/" target="_blank">A Very Special Arts Show</a> in 1979 and <a href="http://www.dogwoodarts.com/bazillion-blooms/" target="_blank">Bazillion Blooms</a>, the <a href="http://www.dogwoodarts.com/chalk-walk/" target="_blank">Chalk Walk</a>, and <a href="http://rhythmnbloomsfest.com/" target="_blank">Rhythm N' Blooms</a> 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 <a href="http://www.dogwoodarts.com/market-square-art-fair/" target="_blank">Culinary Arts Stage.</a><br /><br /><b>10 different demonstrations</b><br /><br />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. <br /><br /><b>“Elevate life with every glass raised”</b><br /><br />Constellations Wines and local wholesaler Triple C Distributor offered a daily tasting of five different <a href="http://store.robertmondavi.com/index.cfm?method=storeproducts.showList&productcategoryid=fb6731a1-ccf8-4d8c-17c4-797b05620fc8&isMarketingURL=1&orderby=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&startrow=1&maxrows=9" target="_blank">Robert Mondavi Wines</a> 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 <a href="http://www.alloccasionspartyrentals.com/products/" target="_blank">All Occasion Rental</a>.<br /><br /><b>Sequoyah Grille</b><br />The first dish of the event was Risotto Italiano prepared by Chef Kirk Emory of Knoxville’s <a href="http://www.sequoyahgrille.com/Home.aspx" target="_blank">Sequoyah Grille Restaurant</a>. 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.<br /><br /><b>Nori Modern Noodle & Sushi Bar</b><br />Vietnamese/Thai fusion cuisine was represented by another local restaurant, <a href="http://www.noriknoxville.com/" target="_blank">Nori Modern Noodle & Sushi Bar</a>. 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. <br /><br /><b>Tupelo Honey Cafe</b><br />Asheville, North Carolina’s popular <a href="http://www.tupelohoneycafe.com/" target="_blank">Tupelo Honey Café</a> 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<br /><br /><b>Cake of Knoxville</b><br />Heather Grubb is a stay at home mom with two young daughters and the owner of a small business – <a href="http://cakeofknoxville.com/" target="_blank">Cake of Knoxville</a> 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.<br />
<br /><b>Avanti Savoia Imports</b><br /><a href="http://www.avantisavoia.com/" target="_blank">Avanti Savoia</a> 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.<br />
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<b>Blogger Alan Sims</b><br />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 <a href="http://stuckinsideofknoxville.com/2012/04/dogwood-arts-festival-market-square-art-fair-part-2/" target="_blank">blog and pictures</a> covering the festival. This blogger also writes about the Chalk Walk with lots of fantastic pictures on the same site.<br />
<br /><b>Complicated and challenging</b><br />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.<br />
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<b>Presenting sponsor</b><br /><a href="http://www.avantisavoia.com/" target="_blank">Avanti Savoia</a> is an enthusiastic believer in the mission of the <a href="http://www.dogwoodarts.com/" target="_blank">Dogwood Arts Festival</a> 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.<br />
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<b>50,000 people</b><br />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”! <br /><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-40858506021546089722012-02-14T10:37:00.001-05:002012-03-08T08:44:08.947-05:00Balsamico Tradizionale<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mnJ2nZKZ0eE/Tzp_n0na5pI/AAAAAAAAAQc/El0xT8zoYD8/s1600/Traditional_Giusti_v1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mnJ2nZKZ0eE/Tzp_n0na5pI/AAAAAAAAAQc/El0xT8zoYD8/s1600/Traditional_Giusti_v1.jpg" /></a></div><b>Not always so familiar…</b><br />
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.<br />
<b>Man on the ground in Italy…</b><br />
Not the case for Don <a href="http://www.avantisavoia.com/index.cfm/m/97/t/Vito_De_Carolis">Vito de Carolis</a>, 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.<br />
<b>Drop by drop…</b><br />
My first bottle was a gift from Chef Deborah Madison, founding chef at the San Francisco restaurant, Greens in historic Ft. Mason. <a href="http://www.greensrestaurant.com/">Greens Restaurant</a> 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.<br />
<b>Buyers beware…</b><br />
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).<br />
<b>Confident of the authenticity…</b><br />
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. <br />
<b>Royalty and only the most fortunate guests...</b><br />
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.<br />
<b>A select group of hoteliers...</b><br />
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, <a href="http://www.creativehandscuisine.com/">Creative Hands Cuisine</a>.<br />
<b>Sound familiar… </b><br />
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.<br />
<b>The city of Phoenix’s “Point of Pride”…</b><br />
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.<br />
<b>Our stellar products…</b><br />
Avanti Savoia provided a Balsamic tasting bar with four of our stellar products. Included in this lineup were the following:<br />
<a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/547/merchantId/0/departmentId/0/categoryId/24/Traditional-Balsamic-Vinegar-of-Modena-aged-50-years">Acetaia Palatrini (Modena) Extra Vecchio 50 years</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/48/merchantId/0/departmentId/0/categoryId/24/Tradizionale-Extravecchio-Balsamic-Vinegar-by-Giuseppe-Giusti">Giuseppe Giusti (Modena) Extra Vecchio 25 years</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/136/merchantId/0/departmentId/0/categoryId/24/Traditional-Balsamic-Vinegar-of-Reggio-Emillia-Gold-Label">IL Borgo Gold (Reggio-Emilia) (Gold Corresponds to Extra Vecchio) 25 years</a><br />
<a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/46/merchantId/0/departmentId/0/categoryId/24/Tradizionale-Affinato-Balsamic-Vinegar-by-Giuseppe-Giusti">Giuseppe Giusti (Modena) Gold Medal Traditional 12 years</a><br />
<a href="http://www.avantisavoia.com/index.cfm/pageid/459/pageID/459/fuseaction/contentpage.main/editContentId/154/editReadmore/yes/assignedContentId/index.cfm/pageid/90/fuseaction/store6Catalog.oneCategory">See our entire line of fine Balsamic</a>.<br />
<b>Two of our most popular olive oils…</b><br />
We also enhanced the tasting by including two of our most popular extra virgin olive oils; <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/376/merchantId/0/departmentId/0/categoryId/1/S%27ciappau-Gran-Cru-Extra-Virgin-Olive-Oil">Paolo Cassini S’ciappau Gran Cru</a> produced from the Taggiasca olive from the Linguria region of Northwest Italy and an organic oil, <a href="http://www.avantisavoia.com/index.cfm/m/9/fuseaction/store6products.productDetail/productID/3/merchantId/0/departmentId/0/categoryId/1/Fruttato-Intenso-Extra-Virgin-Organic-Olive-Oil">Marcinase</a> pressed from the Coratina olive in the the Puglia region, the “boot heel” of Italy.<br />
<b>Several options…</b><br />
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.<br />
<b>The classic Italian manner of tasting…</b><br />
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 <a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/48/merchantId/0/departmentId/0/categoryId/24/Tradizionale-Extravecchio-Balsamic-Vinegar-by-Giuseppe-Giusti">Giuseppe Giusti Extra Vecchio</a>. 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 href="http://www.avantisavoia.com/index.cfm/m/110/t/About_our_Balsamic_Vinegars#vinegarPrimer">A Vinegar Primer</a>.<br />
<b>Salt Maestro…</b><br />
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 <br />
<b>Thank you to Sara… </b><br />
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!<br />
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<b>Viva Aceto Balsamico Tradizionale! </b><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0tag:blogger.com,1999:blog-5618605831163509484.post-54330244957461028402011-12-15T14:15:00.002-05:002011-12-16T10:14:40.028-05:00Fresh Black Truffles… from East Tennessee?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CqoLFvmbSo4/TupEHPXPiqI/AAAAAAAAAQA/le8pAidmK1E/s1600/Truffle_CatIcon_Original.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-CqoLFvmbSo4/TupEHPXPiqI/AAAAAAAAAQA/le8pAidmK1E/s200/Truffle_CatIcon_Original.JPG" width="198" /></a></div><i><b>The pinnacle of culinary legend…</b></i><br />
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”.<br />
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<i><b>Tuber melanosporum…</b></i><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a_Scr9L--78/TupFFo0nteI/AAAAAAAAAQI/lsD6ATEE1gA/s1600/Leonard_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="http://4.bp.blogspot.com/-a_Scr9L--78/TupFFo0nteI/AAAAAAAAAQI/lsD6ATEE1gA/s320/Leonard_02.jpg" width="320" /></a></div><i><b>The amazing efforts of our neighbor…</b></i><br />
At <a href="http://www.avantisavoia.com/">Avanti Savoia</a>, 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!<br />
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<i><b>His true destiny…</b></i><br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cSVpmR0JcyI/TutgNzuULMI/AAAAAAAAAQQ/Q6GR1uwKZdI/s1600/Bonnie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cSVpmR0JcyI/TutgNzuULMI/AAAAAAAAAQQ/Q6GR1uwKZdI/s320/Bonnie.JPG" width="240" /></a></div><b><i>Tom needed a truffle dog…</i></b><br />
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!<br />
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<b><i>“Black Diamonds”…</i></b><br />
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. <a href="http://www.avantisavoia.com/buy_fresh_truffles">Click here to go now</a>.<br />
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<b><i>Fresh truffles are best served, well… fresh.</i></b><br />
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.<br />
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<b><i>Natural parings with the distinctive truffle...</i></b><br />
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.<br />
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<b><i>Many chefs prefer to remove the outer skin…</i></b><br />
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.<br />
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<i><b>Chef Karen received the nod… </b></i><br />
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.<br />
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<b><i>Most luxurious of ingredients...</i></b><br />
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 <a href="http://www.avantisavoia.com/Paolo_Cassini_Extra_Virgin_Olive_Oil">Cassini extra virgin olive oil</a> and <a href="http://www.avantisavoia.com/index.cfm/m/10/fuseaction/store6products.productDetail/productID/290/merchantId/0/departmentId/0/categoryId/24/Balsamic-Vinegar-of-Reggio-Emilia-Tinello-Red-Label">Il Borgo Tinello vinegar</a>. Then, per Chef Joseph’s request; smashed, “dirty” baby Yukon potatoes enriched with cream, butter, olive oil, <a href="http://www.avantisavoia.com/index.cfm/pageid/216/fuseaction/store6products.productDetail/productId/183/productReview/1/">Black Truffle salt</a>, crispy pancetta pieces and yes, more shaved truffles. I bet you wish that you worked here too, don’t you?<br />
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<i><b>Prepare your own fresh truffle dishes…</b></i><br />
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. <a href="http://www.avantisavoia.com/buy_fresh_truffles"> Shop Now!</a><div class="blogger-post-footer"><hr /> <a href="http://avantisavoia.blogspot.com/">Avanti Savoia's Blog</a></div>Avanti Savoiahttp://www.blogger.com/profile/06517380226591027351noreply@blogger.com0