Gourmet Cooking and Living is a leading destination for fine Mediterranean products, host of the Olive Oil and Cheese of the Month Clubs and a spot for people who enjoy cooking, eating, entertaining and living a ... “gourmet life".
Carnevale Party with Abruzzo flavor
Carnival or Mardi Gras is celebrated around the world at the end of February marking the beginning of the Lent season. We decided to throw our own version of the Italian Carnevale party, and were fortunate to have chef Rosanna Di Michele cook for us before her departure to Vasto, Abruzzo. Sabrina Notarnicola, of La Cucina Italiana Magazine, was the perfect hostess making sure all the guests had a great time.
Rosanna kicked off the night with to-die-for bruschetti with grilled eggplant, basil, and Fior De Sardegna from the Gourmet Cheese of the Month Club.
Three beauties from our Cheese of the Month club: Ossau-Iraty, France, Beemster XO, Holland and Fior Di Sardegna, Italy
Our newest arrivals: Magaria Limited Edition, Sicily and Colline Teatine Vastese DOP. Along with Artisinal Chinotto, Lavendar, and Chili Pepper Honey from Liguria.
Guests were given a formal Olive Oil tasting with Nazzareno Callipo.
Rosanna’s second course was her mouth-watering homemade pizza. She used simple toppings like fresh mozzarella, basil, cherry tomatoes, and olive oil to top her pizzas.
Rosanna’s third course was her signature fresh tomato sauce with shaved Ricotta Salatta and chili peppers- AMAZING!
Great night with the people that help keep Italian Culture alive!
Yellow Squash Gnocchi with Butter and Smoked Ricotta
While we still have plenty of cold days to spend indoors, there is plenty of time to fool around in the kitchen. This is a lovely recipe we make from time to time, easy enough but still makes you feel gourmet :)
1 yellow squash, about 1 pound
1 2/3 cups flour
2 eggs
3 tablespoons butter
4 sage leaves
2 ounces smoked ricotta, grated
Olive oil to finish
Salt
Preheat the oven 350°. Peel and remove the seeds of the squash, cut into slices and transfer to the oven to bake for 20 minutes. Pass the squash through a sieve and transfer to a bowl to cool.
Bring a large pot of water to a boil. Meanwhile, combine the squash with the flour, eggs and a pinch of salt and mix well. Add salt to the pot of boiling water and, using two spoons to help you form the gnocchi, take spoonfuls of the mixture and add to the pot. Cook until the gnocchi float to the surface, then remove them with a slotted spoon, reserving the gnocchi cooking water, and plunge the gnocchi into a bowl of cold water.
In a skillet over medium heat, melt the butter. Add the sage leaves and cook until fragrant. Transfer the gnocchi back into the pot of reserved cooking water for a few seconds, then drain. Add the gnocchi to the sage butter, flavoring them briefly, then sprinkle with the smoked ricotta and serve immediately. Finish the dish with a drizzle of extra virgin olive oil. Serves 4
The only bad thing about making your own pizza dough is craving it and then tasting store bought dough.
Sexy Salmon Salad
This refreshing citrus salad can be used as a main course, side course or even alongside a fritatta for brunch. It’s light and healthy, filled with protein and omega 3’s. It’s easy to make, yet makes an elegant presentation, we had it on a normal Thursday evening, but it does add a bit of “sexy” to any dinner.
Buon Appetito!
Ingredients:
1 package or 4 slices of Norwegian Salmon torn into bite size pieces
2 oranges (one grated and juiced, one peeled and separated into segments)
1 cup mixed baby greens torn into bite size pieces
1 cup shredded cabbage
1/4 walnuts (the crunchier the better!)
1/4 of your favorite Extra Virgin Olive Oil (I used our 2011 Magaria because I love its spicy taste with the tangy citrus flavor)
1 splash of red wine vinegar
1/4 teaspoon of dijon mustard
salt & pepper
Procedure:
1. In a small mixing bowl pour olive oil, vinegar, mustard, juice and grated peel from orange, salt & pepper and whisk until blended. Then add salmon, cover and refrigerate.
2. Then in a large salad bowl place all greens, walnuts and orange segments decoratively.
3. When you are ready to serve take out dressing and give another stir, then pour dressing over salad covering evenly, then place salmon on top.
Buon Appetito!
Portion control
When it comes to carbs its hard to keep from eating the whole bowl. This vegetarian-rice stuffed bell pepper, makes a great first or second course.
Ingredients:
4 bell peppers ( we used yellow and orange)
1 cup brown rice cooked
1 small zucchini cubed 1 carrot cubed
1 celery stick halved then sliced
1 clove of garlic crushed
1/2 cup Brenta cheese, grated
Salt & pepper
Pre heat oven to 375
Procedure:
1. Cook brown rice in 2 cups salted water
2. In a small sauté pan on med- low heat add olive oil, garlic, carrot, celery, and zucchini.
3.When half way cooked, add 1 cup of water and let simmer for 5 minutes.
4. Meanwhile cut stem off of peppers leaving a hole for the stuffing. Clean out any loose membrane or seeds.
5. When rice is ready mix with sautéed vegetables, then spoon into peppers filling to the top.
6. Finish with grated Brenta cheese on top & bake for 1 hr and 15 minutes.
Enjoy!!
Back into the swing of things….
It has been a busy couple of months, preparing for the Holidays and dealing with the Holidays, our busiest time of year! We love the Holidays for that reason, but with that said now that they are over, it’s time to get back to another part of our business that we really love and that is cooking!
Having exceptional Extra Virgin Olive Oil and decadent cheeses on hand inspires tons of culinary creativity. We send all of our members monthly recipes in our printed and email newsletters, however we thought we should share them with those of you whom aren’t members of the Italian Olive Oil of the Month or Cheese of the Month Club.
Our resolution for the new year is to share more so we will send you more recipes, great food tastings, and other inspirations. Our blog is for anyone that appreciates exceptional gourmet products, loves cooking for friends and family, and believes in tradition.
Old World vs. New World Event at Spina Restaurant
At one of our recent events in NYC, Old World vs. New World Wines, Cheeses and Olive Oils, were the main focus of the menu designed by Spina Restaurant. The eight course menu, which included: Linguine Ai Ricci di Marre (linguini finished with habanero chili oil, oven roasted tomatoes, arugula and sea urchin), Taglioni Al Frutta di Mare, Ravioli stuffed with mint and ricotta di bufala and lamb shank ragú and Saffron infused Sardinian gnochetti tossed with a veal, beef and pork ragú, was perfectly paired with wines from Italy and California, thus showing differences between Old World and New World productions.
Two fresh goat cheeses from our Goumet Cheese of the Month Club kicked off the evening: Humbolt Fog from California and Boucherondin Chevre from France, served with an apricot marmelade.
Later to close the meal, Crafton Cheddar from Vermont and Boschetto Al Tartuffo, from Tuscany were savored.
A lesson in correct Olive Oil tasting to receive it’s fragrances and flavors delighted guests. Each course was prepared with our Magaria Limited Edition Extra Virgin Olive Oil from Sicily, or Vetrano from Campania, Italy, two new 2010 fresh harvest Olive Oils.
Spina, located in Alphabet City, is relatively new yet has recieved praises by the Italian newspaper Oggi and and has even been awarded a spot cooking at Gracie Mansion. They are particularly known for their home made pasta, an excellent wine list as well as a staff that go above and beyond.
Read their excellent review fromOggi.http://www.spinarestaurant.com/press/Spina_Oggi7.pdf
Spending the last days of Summer in South Italy
Lucklily our family and business warrant us traveling to Italy often. However, going during the Summer, especially August, for us is the best time of year. In Summer, the locals seem happier, the gorgeous produce is at its best, and the weather is perfect for long days at the beach and cool nights spent going for a Passeggiata (a walk) and gelato.
This trip will be spent mostly in Calabria, the most southern region before Siciliy. It is enveloped by two gorgeous coastlines, the mediterrranean and the adriatic. The beaches are breathtaking, not completey filled with tourists, and the landscape reminiscent of California with steep mountains overlooking the blue ocean.
The time we spend in Italy is a perfect mix of business and pleasure, but for us everything is revolved around food, culture, and enjoying the art of living. It’s the experiences we have that make our job so much fun, making fresh pasta and pizza in Campagnia (the country), visiting Olive Oil farms to meet with the producers, and tasting their freshest Olive Oil, eating at trattorias and pizzarias that have been there for decades, making panini’s for the beach with leftover’s from the night before, the and all the wonderful stuff in between.
This year we will attempt to document as much as possible, and share the experience with our friends, family and all who are interested.
Stay tuned for gastronomic updates along the way…..
The Italian Olive Oil of the Month Club and Testaccio Restaurant- May 2010
Last night, Wed. May 12th, our Italian Olive Oil of the Month Club held a dinner for our members and associates to come together for great food and to get to know one another at Testaccio Restaurant. After months of organizing this event…it finally happened, and all of our 60 guests left with smiles and full bellies. Thank you to Testaccio Restaurant, L.I.C. for hosting us, and preparing the very special menu that delighted all of our guests, and the wonderful Chiara Carfi, of CHC Public Relations, for pulling the whole event together for us.
- A big Thanks to everyone that helped out with the event.
- Tetaccio Restaurant provided the perfect back drop to showcase our Olive Oils.
- Nazzareno giving a lesson in Olive Oil Tasting
- The first of the five courses served, Crème brulee with sea urchin and Vetrano’s extra virgin olive oil
- Guests smelling the 2010 Best Olive Oil.
