12 Things you can do with Pumpkin Spice that doesn't involve pumpkin.

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.

12 Things:

1. Add to your coffee: It’s cheaper than Starbucks!
2. Vegetables: Use it in or on roasted whole small pumpkins, baked butternut squash, sweet potatoes, carrots and sautéed Swiss chard.
3. Meat and Fish: Salmon, pork a roast or chops, turkey, chicken and a dash in veal scaloppini.
4. Snacks: Maple glazed pumpkin spiced nuts, pumpkin spiced popcorn, cranberry and pumpkin spiced granola.
5. Pasta: Like some of our Tomato pappardelline, black squid ink linguine, whole wheat pappardelle, or for those of you avoiding gluten - gluten free casarecce.
6. Sage Pesto: Add 1 teaspoon or to taste.
7. Whipped Cream: Add 1 teaspoon or to taste and use on desserts, breakfast and don’t forget (and most importantly) your coffee.
8. Breakfast: Pancakes (in the batter), in scones, in biscuits, and in waffles.
9. 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.
10. Desserts: Mix 1 teaspoon or to taste into rice crispy treats, sugar cookies, apple fritters, muffins and coffee cake.
11. Maple Pumpkin Pie Popsicle
12. 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.

Pumpkin Pie Spice Recipe
Don’t be afraid to spice it up.
Ingredients:

• 4 Tablespoons cinnamon ground
• 4 Teaspoons nutmeg freshly grated*
• 4 Teaspoons ginger ground*
• 3 Teaspoons allspice ground*
• 3 Teaspoons Clove ground*

Instructions:
Mix all ingredients in a bowl to combine, and store in an airtight container for up to 1 year.

Teriyaki Chicken Wings Recipe with a Twist (Hint....it's bourbon!)

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.

Ben

Kentuckyaki Wings

For the Wings
Ingredients:

• 3 Pounds chicken wings whole or cut up your preference
• Juice of ½ a lemon
• 1 Tablespoon Bluegrass Soy Sauce*
• 1 Tablespoon Lea & Perrins Worcestershire sauce
• 1 Tablespoon Kentuckyaki* 
• 1 Teaspoon fresh ground black pepper*
• 2 Tablespoons Chili Garlic Sauce
• 1 Tablespoon Colonna extra virgin olive oil*
• 1 Tablespoon  Sesame oil
• 1 Tablespoon cooking olive oil*
• 3 Tablespoons thinly sliced green onions
• Black and white sesame seeds

Instructions:

1. 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
2. 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.
3. Set timer for 30 minutes and at the 15 minute mark, glaze the wings with about half the glaze.
4. Return to the oven for the next 15 minutes.
5. Set timer for 15 more minutes at the half way point glaze the wings with the remaining glaze.
6. Check for doneness the juices should run clear and the internal temperature should read 160 degrees
7. Move wings to a serving dish, garnish with thinly sliced green onions and black and white sesame seeds.

For the glaze
Ingredients:

• 1/8 Cup dark brown sugar
• ½ Cup Kentuckyaki
• 1 Teaspoon Marash pepper flakes*
• ½ teaspoon chili powder*

Instructions:

1. Mix all the ingredients in a glass bowl.
2. Stir to combine and microwave for 2 minutes
3. Use glaze as needed

Hint:
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.
* denotes items available at avantisavoia.com

Pizza Pizzazz!

Was there life before pizza?

Such a recent arrival
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.
New versions appearing constantly
Styles and ingredients can vary enormously with new versions appearing constantly. Traditional Italian pizzas include such classic styles as: Napoletana (tomatoes, Mozzarella, anchovies, capers, and oregano), Marinara (fresh tomato sauce), and Margherita (tomatoes, fresh Mozzarella, torn fresh basil leaves with a dash of Parmesan). Calzoni 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.
Originally baked on the hearth stone of the fireplace
Focaccia 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 Focaccia. Although often topped with olive oil, coarse salt and herbs, toppings can include many possibilities.
Cook it hot and cook it fast
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 La Cucina's most popular classes. The key to wonderful homemade pizzas is simple- start with the best ingredients and cook it hot and cook it fast!
Basic Quick Crust: Yields: Dough for two 9 or 10 inch pizzas
Ingredients:

• 3 cups Unbleached white bread flour (approximately)
• 1 tablespoon Sugar
• 1 teaspoon Sea Salt*
• 1 package Fleischman's RapidRise yeast
• 2 tablespoons Olive oil*
• 1 cup Warm water

Instructions

1. 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.
2. 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.
3. 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.

Basic Uncooked Sauce: Yield: sauce for one pizza
Ingredients:

• 8 ounces Lowcountry Tomato sauce*
• 1 tablespoon Cooking Olive oil*
• 1 Green onion, coarsely chopped
• 1 teaspoon minced dried garlic*
• 1/2 teaspoon thyme*
• 1/2 teaspoon oregano*
• 1/2 teaspoon rosemary
• 1/2 teaspoon Don Vito's Mediterranean Blend*
• A few leaves of fresh basil
• 1/4 teaspoon (or to taste) Crushed Red Pepper
• 1/4 teaspoon Sugar

Instructions:

1. Combine all sauce ingredients in a blender on high for 1-2 minutes and set aside.

AMERICA 'S FAVORITE PEPPERONI PIZZA Yield: One 9 or 10 inch pizza
Ingredients:
· 1 half recipe of Basic Quick Crust
· 1 recipe of Basic Uncooked sauce
· Two cups of Mozzarella cheese, grated
· Sliced Pepperoni (2 to 3 ounces), grated Parmesan and oregano* to taste

Instructions:

1. 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.
3. Place on a lightly floured surface and flatten it with your hands.
4. 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.
5. 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.
6. Pinch edge of dough to form a border to keep the sauce from running out.
7. 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.
8. Next sprinkle 2 cups mozzarella cheese evenly over the pizza.
9. 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.
10. 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.
11. 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.
12. Before cutting, serving, and eating; allow the pizza to rest for 3 or 4 minutes.

GOUGERES

"You should always trust your own data."

A favorite Burgundian appetizer
Gougeres are small baked appetizers of choux paste with Swiss cheese and are a favorite Burgundian appetizer, typically served with a Kir. 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.
Well, yet another lesson learned yet again.
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-d'oevre.
*Available at avantisavoia.com
Ingredients:

• 6 Tablespoons Butter
• ½ Teaspoon each Fleur de Sel Sea salt*, freshly ground white peppercorn* and nutmeg*
• 1 Teaspoon Sugar
• 1 Cup hot water
• 1 Cup sifted flour
• 3 Whole eggs
• 1 Cup grated Gruyere or other Swiss cheese

Instructions:

1. Preheat oven to 450 degrees.
2. Combine butter, salt, pepper, nutmeg, sugar, and hot water in a large sauce-pan. Bring to boil. Lower heat and add flour.
3. Stir vigorously until batter pulls away from the side of the pan.
4. Remove from heat and place batter into a mixing bowl
5. Add eggs, one at a time, beating thoroughly after each one. Fold in grated cheese.

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!

Porcini Tagliatelle with Alfredo Sauce and Wild Mushroom Medley
Pasta with classic Alfredo sauce enhanced with the exciting earthy flavor of mushrooms
Serves 4 to 6
Preparation time: 20 minutes (plus overnight soaking for mushrooms); Cook time: 30 minutes
Available at avantisavoia.com *
Ingredients:
Wild Mushroom Medley:

• 1.5 ounces mixed dried wild mushrooms* soaked overnight in 2 cups of water
• 3 Tablespoons S'ciappau Extra Virgin Olive Oil*
• 2 cloves garlic, minced and mashed
• 1 ½ cups of the mushroom soaking water
• ½ cup dry Marsala wine
• ½ teaspoon each Tartuflanghe White Truffle salt* and freshly ground white pepper*
• Chopped Italian parsley for garnish

Pasta and Sauce

• One 8.8 ounce package of Morelli Porcini Tagliatelle*
• 2 ounces Sosalt coarse salt* (for cooking the pasta)
• ¼ cup butter, unsalted
• 1 cup heavy cream
• 1 clove garlic, minced and mashed
• 1 ½ cup grated Parmesan cheese
• Freshly grated nutmeg * (to taste)
• 1 teaspoon each (or to taste) Fleur de Sel Sea Salt* and freshly ground white peppercorns*

Instructions:
Mushroom Medley

1. Remove soaked mushrooms and strain and reserve the soaking liquid.
2. 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.

Pasta and Sauce

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 flame and cook the pasta until it is "al dente", 8 to 10 minutes, stirring occasionally with a wooden spoon. Reserve ¼ cup of the pasta cooking water.

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.

Spaghetti Carbonara with Fried Sage Leaves

One of our favorites!

Spaghetti Carbonara with Fried Sage Leaves

Spaghetti Carbonara with Fried Sage Leaves
Spaghetti with Carbonara sauce is a special recipe, fast and flavorful. Please note that authentic Carbonara sauce does not contain cream!
Serves 4-6
Preparation time: 15 minutes; Cook time: 15 minutes
Available at avantisavoia.com *
Ingredients:

• 1 pound Garofalo Spaghetti *
• 2 ounces Sosalt Coarse Salt* (for cooking the pasta)
• 5 egg yolks plus 1 whole egg
• 1 cup grated Pecorino cheese
• 5 ounces Pancetta, diced
• 4 Tablespoons Colonna Extra Virgin Olive Oil *
• Freshly ground black pepper * (to taste)
• Freshly grated nutmeg * (to taste)
• 2 Tablespoons of chopped chives for garnish
• Small amount of olive oil for frying sage leaves
• 3 or 4 fresh sage leaves per serving

Instructions:
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 "al dente", 8 to 10 minutes, stir occasionally with a wooden spoon.
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.
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.
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.
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.
6. Garnish with the sage leaves and chopped chives and serve immediately.

2014 DOGWOOD ARTS HOUSE & GARDEN SHOW:: Celebrating 36 Years

Dogwood Arts Festival's House & Garden Show

A beautiful Valentine gift
From February 14^th through 16^th, Dogwood Arts presented Knoxville and the region with a beautiful Valentine's gift… the House and Garden Show. The 36^th 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.
Selfless acts of kindness
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."
An amazing array of displays, services and products
Scores of exhibitors (including Avanti Savoia) 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 La Cucina at Avanti Savoia has presented 13 cooking demonstrations over the 3 days of the festival in a beautiful demonstration kitchen provided by Pattersons Appliances.
Con un tocco!
Our demonstrations have always centered on Italian classics highlighting our products and the Italian philosophy of relaxed family dining. This year our theme was "Cucina classica Italian con un tocco!" 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 tocco" 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.
A food staple of the Roman legions
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.
Healthy, tasty and visually stunning
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.
Family and friends coming together to share the love of good food and each other
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!

Farro Pilaf with Roasted Butternut Squash and Salt Block Seared Scallops
Serves 6-8 - Preparation Time: 35 minutes - Cooking Time: 1 ½ hours
Available at avantisavoia.com *
Prepare the various components in the order listed for ease in assembling the pilaf.
Roasted Butternut Squash
Pre- heat oven to 350°
Ingredients:

• 1 ½ to 2 pound Butternut Squash
• All- purpose Cooking Extra Virgin Olive Oil*
• 1 Teaspoon Salish Smoked Salt*

Instructions:
1. Peel and cut butternut into 1 inch cubes.
2. On a cookie sheet toss butternut with the olive oil and salt.
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.
Farro
Since this particular Farro is pearled it will cook quicker.
Ingredients:

• 2 Tablespoon Cooking Extra Virgin Olive Oil*
• One 17.6 Ounce Package of Farro*
• 8 Cups hot water or stock
• 2 Tablespoon Sosalt coarse sea salt* (Use only 1 Tablespoon sea salt if using commercial stock or season to taste.)

Instructions:
1. Add olive oil to pot, bring to medium heat, and add Farro stirring to coat each grain.
2. Stir sea salt into hot water and add to pot.
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.
Quick Pickled Onions
These pickles are good on just about anything!
Ingredients:

• 1 Medium red onion
• ½ Cup white wine vinegar*
• ½ Cup rice vinegar
• ½ Cup water
• 1 Teaspoon sugar
• 1 Teaspoon (or to taste) Sel Gris De Guerande Fine Sea Salt*
• ½ Teaspoon (or to taste) Bourbon Smoked Pepper*
• 1 Bay Leaf*

Instructions:
1. Pour all ingredients in a small sauce pot, and set the heat to medium high.
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.
Salt Block Cooked Scallops
Ingredients:

• 24-32 Sea Scallops, cleaned and dried
• ¼ to ½ cup Colonna Lemon Infused Extra Virgin Olive Oil*
• ½ Teaspoon Bourbon Smoked Pepper*
• 2 Garlic cloves, minced and mashed
• Salt block
• All-purpose Cooking Extra Virgin Olive Oil*
• 2 Paper towels folded into a pad

Instructions:
Pre-heat the salt block
1. Combine all the ingredients, except scallops, in a glass bowl and set aside.
2. Pat the scallops dry, add to the bowl and gently toss to coat the scallops.
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.
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.
Pilaf
Ingredients:

• One 17.6 Ounce package of Farro*, cooked to medium tender (See recipe below)
• 1 Medium Butternut Squash, roasted (See recipe below)
• ½ Pound Pancetta, diced
• 2 Garlic Cloves, minced and mashed
• 1 Pint Grape Tomatoes
• ½ cup dry white wine
• ½ Bunch Italian parsley, hand torn
• Salish Smoked Salt* to taste
• Freshly ground pepper* to taste
• 1 ½ cup Quick Pickled Onions (See recipe below)
• 24- 32 Salt block cooked Scallops (4 per serving, See recipe below)
• ½ to ¾ cup Colonna Basil infused Extra Virgin Olive Oil*

Instructions:
1. Cook the Pancetta until brown and crispy. Remove from pan, drain and set aside.
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.
3. Top with scallops, pickled onions, and drizzle with Basil infused olive oil and serve.

Chocolate Equals Love

 “Who, being loved, is poor?” ~Oscar Wilde 

Rather vague origins

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.
188 million Valentine cards
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!
Theobroma cacao, the Food of the Gods
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 Theobroma cacao, 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.
Modern chocolate
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.
Our menu
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.
Chocolate Raspberry Truffles
These confections are so named because the rather misshapen cocoa coated candies resemble the famous fungus of the same name.
Servings: 25 to 30 pieces
Ingredients :

• ½ Cup heavy whipping cream
• 2 Tablespoon unsalted butter
• 1 Tablespoon light corn syrup
• 9 Ounces 65% Chocolove Rich Dark Chocolate*
• 3 Tablespoon Raspberry liqueur
• 1 Teaspoon Silver Cloud Raspberry Natural Flavor*
• Cocoa powder (or powdered sugar) for coating

Instructions:

1. Combine cream, butter and corn syrup in a sauce pan and bring to a simmer; remove from heat and cool for about 5 minutes.
2. Break chocolate into small pieces and stir into the cream mixture. Stir until melted and add Raspberry liqueur and Raspberry Flavor.
3. Cool 2 to 3 hours at room temperature.
4. Whip truffle mix with an electric mixer, on medium for about 1 minute.
5. Use a mini ice cream scoop to shape truffles. Place truffles on a tray lined with parchment paper and chill for 1 hour.
6. Roll chilled truffles in cocoa powder and enjoy.

Best By Dating On Extra Virgin Olive Oil

Right out of the press

Dating on olive oil: The perfect time to consume extra virgin olive oil is directly from the press at the time
of pressing. At that point the oil has 100% of everything nature could provide.
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?
That is because they don’t want you to know how old the oil is (one year, two years, five years?).
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.
Face it—common grocery store olive oil tastes flat and lacks depth.
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.
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.
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.
Long story short: we are selling this oil at the same price you might find at your local grocery store, $10.00 per bottle!
The producers may vary, but the quality will be excellent and well worth your consideration.
As always, Avanti Savoia stands behind everything we sell with a 100% money back guarantee.

Try for yourself and see the difference.

 

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   Improves quality of my cooking
10. Best value for the $
    Review Date: 07/19/2009; By: Theresa (Warren, PA )
    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).
11. Cooking/All Purpose Olive Oil
    Review Date: 05/17/2009; By: Louis (Stroudsburg, PA )
    I have ordered this several times and have been very happy with the products each time
12. Best of Both Worlds
    Review Date: 03/16/2009; By: Ben ( Knoxville, TN )
    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.
13. All Purpose Olive Oil
    Review Date: 02/24/2009; By: Annabel (New York, NY )
    Excellent quality and taste, especially for the price.
14. Perfect for everyday use
    Review Date: 02/07/2009; By: Sean (Dayton, OH )
    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!

Try for yourself and see the difference.

SURVIVING THE BIG STORM: Bringing Santa Fe to Knoxville

We were just inconvenienced
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.
Being snowed in wasn't half bad
The main casualty for Avanti Savoia was canceling one of our cooking classes at La Cucina, 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.
The aroma of roasted chiles and fragrant Pinon wood
"Nueva Comida Mexicana"- the food of New Mexico is a fusion of Spanish, Mediterranean, Mexican, Native American and Vaquero (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!
Avanti Savoia Products*
Chile Verde - The definitive sauce of New Mexico that goes with just about anything!
Ingredients:

• 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)
• 1 Tablespoon Cooking Extra Virgin Oil
• ½ Cup yellow onion, chopped
• 2 Cloves garlic, minced and mashed
• 1 to 2 Cups Chicken broth
• 2 Tablespoons softened butter blended with 2 Tablespoons all purpose flour
• 1 Teaspoon Salish Smoked Sea salt*

Instructions:
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 highly recommended 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.
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.
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.
Biscochitos - In 1989, the State of New Mexico named the Biscochito 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 "pan dulce" 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.
Ingredients:

• 1 cup of lard (room temperature)
• 1 cup of sugar
• 3 Large eggs
• 1 Teaspoon Bourbon Barrel Vanilla*
• 1 Tablespoon anise seeds, crushed
• Pinch of Velvet Sel Gris Sea Salt*
• 1 Teaspoon baking powder
• 3 ½ cups all-purpose flour
• Mixture of sugar and cinnamon to coat the cookies

Instructions:
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.
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.

Spicy Mexican Hot Chocolate - This recipe for "Chocolate Mexicano" 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 Biscochitos!
1 tablet yields 4 cups of Hot Chocolate
Ingredients:

• Abuelita Mexican Hot Chocolate Drink Tablets
• 1 Cup of whole milk per serving and tiny pinch of cayenne pepper

Instructions:
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 "molinillo" and the process is really fun!

Buen Provecho, Y'all!

If you enjoyed these recipes and want to check us out or take one of our Cooking Classes in Knoxville visit us here:  www.avantisavoia.com

Stocking the Pantry Part 2

If you missed Part 1 you can read it here

The only mineral that we eat as a food
Salt 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 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. One of our more exciting adventures with salt is our Natural Salt Block Cooking Tiles, 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.
Flavors and nuances
Cooking with wines, spirits, liqueurs and cordials 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.
Cold pressed oils and cooking fats
A selection of several cold pressed oils and cooking fats are also essential. At the top of the inventory is authentic Italian extra virgin olive oil and nowhere is there a better selection that on avantisavoia.com.  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.

Riccardo Giusti Balsamic Vinegar of Modena

Condiments and vinegars
Many, many dishes require the addition of liquid condiments and vinegars. These items include Worcester sauce, 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. Fine Balsamic vinegars 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 sweeteners 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.
Important elements… we couldn't do without
Leavenings, thickeners and baked goods 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 tortillas are necessary for those of us that love Southwestern and Mexican cuisine.
Dry pantry stock
We can't do any baking without our dry pantry stock. 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.
Canned goods and specialty products

One of many specialty pastas

I honestly do not keep a huge collection of canned goods and specialty products, 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.
The most subjective list of them all
Now, we come to refrigerator items and freezer foods 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.
It depends
So, now at the end of this pantry ramble, I still can only offer the same 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!

Stocking the Pantry Part 1

We are not talking about the quick and harried trip to the grocery store
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.
Chat with your suppliers
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) www.avantisavoia.com
Locally grown, unadulterated and organic and in season
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. Fresh produce is best locally grown, unadulterated and organic and in season.
Size, nature and tastes
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.
Let's start with herbs, spices and flavorings
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 fresh herbs 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.
Dried herbs also play an important role in my kitchen

Juniper Berries

I always enjoy using marjoram, chervil, dill weed, summer savory and saffron, even if they are not homegrown. Also nice to have around are dried preparations such as chili powder, file powder, five-spice powder, turmeric and dry mustard and a selection of curries. Quite a number of whole and ground seeds are essential. Favorites are: coriander, mustard, cumin, juniper berries, poppy seeds, fennel, caraway, dill, celery and black and white sesame seeds.
The basic spice list
Both whole and ground spices and extracts enhance many baked products. The basic spice list is nutmeg, cloves, allspice, cardamom, ginger and cinnamon. A variety of pure and natural extracts 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 Silver Cloud Estates. 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. Silver Cloud 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, Vanilla Bean Paste is just about my favorite vanilla flavoring ever! A few dried delicacies such as seaweeds, mushrooms and lily buds also come in handy. Several kinds of seeds, nuts and dried fruit are in this category, too.
Some 15 different "peppery" products
Peppers and peppercorns get their own category, however. Ground black and white pepper; whole pink, green, white and black peppercorns are all favorites. Currently, Avanti stocks some 15 different "peppery" products including the standard favorites as well as some really tasty exotics such as Ajis Amarillo, Aleppo Pepper, Marash Pepper, Urfa Pepper, Brandied Pepper, Rainbow Whole Peppercorn Mix and Szechuan Peppercorns.

In Part 2 of Stocking the Pantry we'll talk about the only mineral that we eat as food as well as some information on olive oils and vinegars.