tag:blogger.com,1999:blog-59994835780994275792024-03-12T21:41:17.344-07:00BJs Gourmet Specialty FoodsMy late father BJ Henderson, was an avid cook and loved foods from all over the world. He enjoyed, and indulged in an ecclectic array of foods that many of us would shy away from. BJ's Gourmet Specialty Foods is dedicated to his memory, and his love for gourmet foods from around the world.BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5999483578099427579.post-66775239944534357722011-04-11T16:49:00.000-07:002011-04-11T16:49:30.670-07:00Chicken Breasts Stuffed with Sundried Tomatoes and Scallions<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-5diLTLZlTdQ/TaOTf0SOhNI/AAAAAAAAAqI/cJ6n1he5jz8/s1600/Stuffed+Chicken+Breast+with+Marscapone+Cheese%252C+Sundried+Tomatoes+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-5diLTLZlTdQ/TaOTf0SOhNI/AAAAAAAAAqI/cJ6n1he5jz8/s400/Stuffed+Chicken+Breast+with+Marscapone+Cheese%252C+Sundried+Tomatoes+001.jpg" width="208" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com1tag:blogger.com,1999:blog-5999483578099427579.post-20454691338267940032011-04-11T16:48:00.000-07:002011-04-11T16:48:18.768-07:00Roasted Cabbage with Parsnips with an Agave Mustard Glaze<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-wRaksv_Z4CI/TaOTNZ6pTwI/AAAAAAAAAqE/AKvjXMJJBlk/s1600/Roasted+Cabbage+%2526+Parsnips+with+Coarse+Ground+Mustard+and+Agave+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-wRaksv_Z4CI/TaOTNZ6pTwI/AAAAAAAAAqE/AKvjXMJJBlk/s400/Roasted+Cabbage+%2526+Parsnips+with+Coarse+Ground+Mustard+and+Agave+001.jpg" width="311" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-82252316000529908092011-04-11T16:47:00.000-07:002011-04-11T16:47:10.987-07:00Creamy Saffron Risotto<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-2mjoc3s9qcA/TaOS7qfYeTI/AAAAAAAAAqA/iUY4IzH1NAE/s1600/Saffron+Risotto+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="http://4.bp.blogspot.com/-2mjoc3s9qcA/TaOS7qfYeTI/AAAAAAAAAqA/iUY4IzH1NAE/s400/Saffron+Risotto+002.jpg" width="400" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-78606157696812644412011-04-08T06:16:00.001-07:002011-04-08T06:16:57.749-07:00Chocolate Truffles<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-jyvAL_2PDgI/TZ8Kt3oh8pI/AAAAAAAAAp8/jXJVZbeJcKE/s1600/Chocolate+Truffles+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://4.bp.blogspot.com/-jyvAL_2PDgI/TZ8Kt3oh8pI/AAAAAAAAAp8/jXJVZbeJcKE/s400/Chocolate+Truffles+003.jpg" width="300" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-26363788477808042932011-04-07T14:24:00.000-07:002011-04-07T14:28:07.222-07:00Profiteroles with Vanilla Gelato and a warm Chocolate Ganache<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PW6JVNYZkgY/TZ4rbS6SPXI/AAAAAAAAAp4/TUCFoCDWLqQ/s1600/Profiteroles+003.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://4.bp.blogspot.com/-PW6JVNYZkgY/TZ4rbS6SPXI/AAAAAAAAAp4/TUCFoCDWLqQ/s400/Profiteroles+003.jpg" width="300" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-91531604499248265332011-04-07T14:23:00.000-07:002011-04-07T14:28:23.230-07:00Red Beet Carpaccio with Frisse, Toasted Almonds and Garlic Aioli<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-duu2VXkKI_o/TZ4rMO-DCoI/AAAAAAAAAp0/Zph59NMcIzU/s1600/Red+Beet+Carpaccio.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://2.bp.blogspot.com/-duu2VXkKI_o/TZ4rMO-DCoI/AAAAAAAAAp0/Zph59NMcIzU/s400/Red+Beet+Carpaccio.bmp" width="400" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-13107123606354817962011-04-07T14:21:00.001-07:002011-04-07T14:28:38.413-07:00Roasted Root Vegetables with a Vegetarian Demi Glace<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fJ0x0k2C8uA/TZ4q5tF1sFI/AAAAAAAAApw/i3htJnVO0lQ/s1600/Roasted+Root+Vegetables+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-fJ0x0k2C8uA/TZ4q5tF1sFI/AAAAAAAAApw/i3htJnVO0lQ/s400/Roasted+Root+Vegetables+1.jpg" width="353" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-82498449665881792432011-04-07T14:20:00.002-07:002011-04-07T14:28:54.916-07:00Steak au Poivre<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kOBIuyASiB4/TZ4qr8dPIEI/AAAAAAAAAps/8M6PnhwyPVc/s1600/Steak+Au+Poivre+017.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" r6="true" src="http://3.bp.blogspot.com/-kOBIuyASiB4/TZ4qr8dPIEI/AAAAAAAAAps/8M6PnhwyPVc/s320/Steak+Au+Poivre+017.jpg" width="320" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-91620556986245320152011-04-07T14:20:00.000-07:002011-04-07T14:29:12.592-07:00Nocciolata Semifreddo with Raspberry Coulis<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IzCbgFWfmIc/TZ4qixp9shI/AAAAAAAAApo/0RblWKhW9D8/s1600/013.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-IzCbgFWfmIc/TZ4qixp9shI/AAAAAAAAApo/0RblWKhW9D8/s400/013.jpg" width="300" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-51058322810266007682011-04-07T14:19:00.000-07:002011-04-07T14:29:31.530-07:00Tomato Salad with Garlic Aioli and Fresh Basil<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TUgsOsREFRA/TZ4qVDeQhAI/AAAAAAAAApk/YrKVc45M_S4/s1600/Tomato+Salad+002.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-TUgsOsREFRA/TZ4qVDeQhAI/AAAAAAAAApk/YrKVc45M_S4/s400/Tomato+Salad+002.jpg" width="300" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-51947274461722391102011-04-07T14:18:00.000-07:002011-04-07T14:29:48.023-07:00BJ's Rendition of the Filipinio dish Chicken Adobo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xB8bdUw7d-U/TZ4pTJdA7zI/AAAAAAAAApA/9vtripx4XxQ/s1600/Chicken+Adobo+001.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-xB8bdUw7d-U/TZ4pTJdA7zI/AAAAAAAAApA/9vtripx4XxQ/s400/Chicken+Adobo+001.jpg" width="332" /></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-15329329413886522952011-01-14T17:57:00.000-08:002011-01-14T17:57:00.701-08:00Seviche Shooters - Recipe to Follow Shortly<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TTD-mX243RI/AAAAAAAAAo4/9eHshNE0iI4/s1600/seviche+shooters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TTD-mX243RI/AAAAAAAAAo4/9eHshNE0iI4/s320/seviche+shooters.jpg" width="253" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Succulent Shrimp, Bay Scallops and Cod Seviche</span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Marinated in Lime Juice and Stella Artois</span></strong></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-61434594295222638182011-01-14T17:55:00.000-08:002011-01-14T17:55:05.580-08:00Tonight's Dinner - Recipe To Follow Shortly<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TTD-P4hdgxI/AAAAAAAAAo0/Bjm4_cOwQnc/s1600/risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TTD-P4hdgxI/AAAAAAAAAo0/Bjm4_cOwQnc/s320/risotto.jpg" width="256" /></a></div><div style="text-align: center;"><strong><span style="font-size: large;">Creamy Gorgonzola Risotto with Swiss Chard & Portabello Mushrooms</span></strong></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-53698897415973140222011-01-13T07:36:00.000-08:002011-01-13T07:36:06.240-08:00Bocuse d'or / SirhaBJ's Gourmet Specialty Foods has been given the opportunity to travel to Lyon, France January 22nd to January 26th to experience The Bocuse d'or an international contest of Chefs demonstrating extraordinary culinary skills.<br />
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Ever since 1987, the Bocuse d’Or contest has been giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers.<br />
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From one competition to the next, its international influence has grown constantly. With the successive creation of contests in Latin America, Asia and Europe, the Bocuse d’Or has become a showcase revealing outstanding talents and gastronomic trends from all over the world.<br />
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Beyond the competition itself, the Bocuse d’Or has created its own family: a global network of chefs, future celebrities and famous cooks, and partner companies. They all share the same values of creativity, rigour and innovation, are committed to passing on their skills … and have a passion for fine food and Art de Vivre.<br />
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And if this isn't enough, Sirha will be going on at the same time...a trade show for the food industry including caterers...my forte.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TS8bjONdqlI/AAAAAAAAAow/y7xQ5q6v7yU/s1600/Sirha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TS8bjONdqlI/AAAAAAAAAow/y7xQ5q6v7yU/s320/Sirha.jpg" width="320" /></a></div><h1><strong>Boldness, passion, creativity and expertise: the new trends in worldwide catering will be created at Sirha!</strong></h1><h3><strong>More than 20 years ago, Sirha dared to do what no one else had ever imagined before: persuade chefs to step out of their culinary laboratories and demonstrate their incredible talent to the whole world</strong>.</h3>This is how the unique concept of this major event was born, based on values such as passion, authenticity, innovation and excellence: it combined an international professional trade exhibition with one of the most prestigious culinary shows in the world.<br />
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Whether experienced or up-and-coming chefs representing a wide range of catering worlds, manufacturers, distributors or decision-makers, all these stakeholders share the same passion and join together at Sirha, the global catering laboratory in <place w:st="on">Lyon</place>, gastronomic capital of the world. <br />
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<h1><strong>Sirha is the world stage for new trends!</strong></h1>Sirha is a unique, interactive show, with innovation at the very core of the event, where the energy of exhibitors and visitors alike is focused for the benefit of tomorrow’s catering trends.BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-33846978824352196422011-01-12T07:17:00.000-08:002011-01-12T07:17:40.901-08:00The Spot Cigars - Catering<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TS3E8YAHENI/AAAAAAAAAok/PuG-6qLHErQ/s1600/The+Spot+Cigars.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TS3E8YAHENI/AAAAAAAAAok/PuG-6qLHErQ/s320/The+Spot+Cigars.bmp" width="309" /></a></div>Thanks to Reed & Gerry from <a href="http://www.thespotcigars.com/">The Spot Cigars</a> for inviting BJ's Gourmet & Specialty Foods to their 2011 events schedule.BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com3tag:blogger.com,1999:blog-5999483578099427579.post-19977307648693911362010-11-13T14:54:00.000-08:002010-11-28T08:11:14.986-08:00Recipes from BJ's Gourmet Foods<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TN8E4sbrlBI/AAAAAAAAAR8/BYtJ0b9XeI4/s1600/ricotta.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TN8E4sbrlBI/AAAAAAAAAR8/BYtJ0b9XeI4/s320/ricotta.jpg" width="213" /></a></div><br />
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<div style="text-align: left;"><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-11/Ricotta-Cheese/Detail.bok"><strong><span style="font-size: large;">Fresh Ricotta Cheese</span></strong></a></div><br />
<strong>Ingredients:</strong><br />
<ul><li>1 gallon of whole milk</li>
<li>1 quart heavy whipping cream, preferably organic, pasteurized (not ultra-pasteurized)</li>
<li>1 tsp kosher sea salt</li>
<li>1/2 cup fresh lemon juice</li>
</ul><strong>Preparation:</strong><br />
In a large pot combine the milk, cream, and salt. Heat over medium heat, stirring occasionally to prevent the bottom from scorching, until an instant-read thermometer registers 185F. <br />
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Add the lemon juice, stir. Reduce the heat to low and continue heating the mixture until the curds form.<br />
DO NOT boil. Remove from the burner and let stand for a little 30 minutes to cool slightly. Meanwhile, line a sieve with several layers of cheese cloth. Set the sieve over a large bowl. Transfer the cheese into the lined sieve and drain approximately 1 hour. Transfer the cheese into a container, seal and store in the refrigerator.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TN8K4W5ZHCI/AAAAAAAAASA/bjiUixl_Ug4/s1600/pizza+neapolitano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TN8K4W5ZHCI/AAAAAAAAASA/bjiUixl_Ug4/s320/pizza+neapolitano.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><strong>BJ's Adaptation of Pizza Margarita</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Pizza Dough</strong></div><div class="separator" style="clear: both; text-align: left;">4 tbsp Active Dry Yeast</div><div class="separator" style="clear: both; text-align: left;">3tbsp Salt</div><div class="separator" style="clear: both; text-align: left;">4 1/4 cups All Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Olive Oil</a></div><div class="separator" style="clear: both; text-align: left;">Pinch of Pure Cane Sugar</div><div class="separator" style="clear: both; text-align: left;">5 tbsp Warm Water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Topping</div><div class="separator" style="clear: both; text-align: left;"><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-4/Pasta-Sauce/Detail.bok">BJ's Marinara</a></div><div class="separator" style="clear: both; text-align: left;">Fresh Basil Leaves</div><div class="separator" style="clear: both; text-align: left;"><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-12/Mozzarella-Cheese/Detail.bok">Fior Di Latte (Mozzarella Cheese)</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Preparation</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle the yeast and half the sugar on the warm water in a small bowl. Stir until the yeast dissolves. Let stand until mixture is doubled.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put most of the flour and the salt in to a medium bowl. Stir in the yeast mixture and <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Olive Oil</a>. Continue to stir until a smooth dough forms.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Knead on a floured surface, using as much of the remaining flour as necessary to form a stiff elastic dough. Place dough in a large greased bowl, cover and let rest in a warm place until doubled (about 45 minutes) and not sticky. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Punch down the dough, and knead on a lightly floured surface to distribute air bubbles; let dough rest for approximately 5 minutes longer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Flatten dough into a circle on lightly floured surface. Roll out from the center towards the edges to form a flat round disc. Place on a pizza stone, and brush with <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Olive Oil</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-4/Pasta-Sauce/Detail.bok">BJ's Marinara</a> over the pizza dough, and place sliced rounds of the <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-12/Mozzarella-Cheese/Detail.bok">Fior Di Latte (Mozzarella</a>). Bake in a preheated 450F oven until golden brown for about 20 to 25 minutes. Garnish with the Fresh Basil leaves.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TOBGiHkWj9I/AAAAAAAAATI/5Zq8kghutow/s1600/DSCN0089.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TOBGiHkWj9I/AAAAAAAAATI/5Zq8kghutow/s320/DSCN0089.JPG" width="281" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Eggless Ricotta Cheese Creme Brulee with Raspberries and Carambola</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8 oz <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-11/Ricotta-Cheese/Detail.bok">BJ's Gourmet Foods Ricotta Cheese</a></div><div class="separator" style="clear: both; text-align: left;">1/2 cup heavy whipping cream</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pure cane sugar + 1 tbsp Caramelized Sugar Topping</div><div class="separator" style="clear: both; text-align: left;">1 tsp white vanilla</div><div class="separator" style="clear: both; text-align: left;">Fresh Raspberries</div><div class="separator" style="clear: both; text-align: left;">Carambola (Star Fruit) for garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cream <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-11/Ricotta-Cheese/Detail.bok">BJ's Gourmet Foods Ricotta Cheese</a> with 1/2 cup of sugar until smooth and creamy...like frosting. Gradually add the heavy whipping cream, and beat for an additional 3 to 5 minutes until smooth in consistency. Gently fold in Raspberries, and top with sugar. Use a flame torch to caramelize sugar topping. If you are not privy to a torch you can place under a broiler until the sugar caramelizes. Place in refrigerator for up to two hours allowing for brulee's to set. Serve with a garnish of Carambola, the mix of the ingredients with the crisp Carambola marries quite well.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TOHFuaLsX3I/AAAAAAAAAUQ/m6vBEX8IsCw/s1600/DSCN0095.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TOHFuaLsX3I/AAAAAAAAAUQ/m6vBEX8IsCw/s320/DSCN0095.JPG" width="275" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Broccoli with Baby Bella Mushrooms Sauteed in Burgundy Wine</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 Large Broccoli Florets</div><div class="separator" style="clear: both; text-align: left;">8 oz Baby Bella Mushrooms</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of diced Red Onions</div><div class="separator" style="clear: both; text-align: left;">3 large Garlic Cloves (coarsely chopped)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp of <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-29/LA-Organic-Extra-Virgin/Detail.bok">LA Extra Virgin Olive Oil</a></div><div class="separator" style="clear: both; text-align: left;">1 tbsp of Butter</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of Burgundy Wine</div><div class="separator" style="clear: both; text-align: left;">Pinch of <a href="http://stores.bjsgourmetfoods.com/Categories.bok">SoSalt Sea Salt</a></div><div class="separator" style="clear: both; text-align: left;">Coarse Ground Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place two tablespoons of LA Extra Virgin Olive Oil in a large skillet, and add onions and garlic and saute over medium high heat until onions become translucent. DO NOT brown the garlic as it has a bitter taste when it is browned, and could ruin a truly amazing dish. Add mushrooms to onion, and garlic saute and brown until the mushrooms appear a bit crisp. Add the butter, and mix with the vegetables until the butter has melted. Add the broccoli florets and the Burgundy Wine, de-glazing the skillet. Turn down the heat to medium, cover and cook broccoli for an additional 7 minutes until the florets are green, and crisp.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TOMZAGMZt5I/AAAAAAAAAUY/w_ygV2wj3Ps/s1600/DSCN0098.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TOMZAGMZt5I/AAAAAAAAAUY/w_ygV2wj3Ps/s320/DSCN0098.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Fettuccine with Crispy Fried Eggplant & </strong></span><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-2/Creamy-Eggplant-Parmesan-Pasta/Detail.bok"><span style="font-size: large;"><strong>BJ's Creamy Eggplant Parmesan Sauce</strong></span></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 lb Fettuccine</div><div class="separator" style="clear: both; text-align: left;">16 oz <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-2/Creamy-Eggplant-Parmesan-Pasta/Detail.bok">BJ's Creamy Eggplant Parmesan Sauce</a></div><div class="separator" style="clear: both; text-align: left;">Crispy Fried Eggplant (see recipe below)</div><div class="separator" style="clear: both; text-align: left;"><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-23/Parmesan-Cheese/Detail.bok">Parmesan Cheese</a> for garnish</div><div class="separator" style="clear: both; text-align: left;">Fresh Basil for garnish</div><div class="separator" style="clear: both; text-align: left;">4 cups of Water</div><div class="separator" style="clear: both; text-align: left;">Pinch of <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-46/Sosalt-Sea-Salt/Detail.bok">Sosalt Sea Salt</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bring the 4 cups of water boil, and add pinch of salt. While water is boiling, add fettuccine pasta and turn heat down to medium. Allow pasta to cook for 8 minutes for al'dente style pasta. Meanwhile, simmer <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-2/Creamy-Eggplant-Parmesan-Pasta/Detail.bok">BJ's Creamy Eggplant Parmesan Sauce</a> over medium heat and let simmer for approximately 20 minutes stirring occasionally to prevent scorching of sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After 8 minutes remove pasta from heat, and drain in a colander. Make sure you drain pasta thoroughly, otherwise you will have water pasta sauce with your pasta. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove sauce from the stove, and add pasta to the sauce using tongs to mix the pasta and sauce together. Toss in the <strong><span style="color: black;">Crispy Fried Eggplant</span></strong>, and gently mix together with sauce and fettuccine. Pour Pasta onto a plate,and garnish with <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-23/Parmesan-Cheese/Detail.bok">Parmesan Cheese</a>, and fresh basil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Crispy Fried Eggplant</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 medium eggplant </div><div class="separator" style="clear: both; text-align: left;">Safflower Oil</div><div class="separator" style="clear: both; text-align: left;"><a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-46/Sosalt-Sea-Salt/Detail.bok">Sosalt Sea Salt</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut Eggplant in half lengthwise, and then cut the halves into thin potato chip like slices. Put sliced eggplant into a colander and salt the slices. Cover, and let sit for 5 hours until the salt drains the bitter liquid from the eggplant. Rinse thoroughly and pat dry with a lint less paper towel.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour Safflower oil into skillet, or my preference deep fryer, and heat to 375(F) degrees. Add batches of thinly sliced eggplant to hot oil, and fry until crisp and light green. Drain on a paper towel, and lightly salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TOR3psqFViI/AAAAAAAAAWk/rNuAyhERnYU/s1600/DSCN0108.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TOR3psqFViI/AAAAAAAAAWk/rNuAyhERnYU/s320/DSCN0108.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Brazilian Vegetarian Feijoada (Black Bean Meatless Stew)</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 cups of Black Beans</div><div class="separator" style="clear: both; text-align: left;">1 large Sweet Potato cut and diced</div><div class="separator" style="clear: both; text-align: left;">2 cups of chopped Collard Greens</div><div class="separator" style="clear: both; text-align: left;">1 cup of diced Red Onions</div><div class="separator" style="clear: both; text-align: left;">3 coarsely chopped garlic cloves</div><div class="separator" style="clear: both; text-align: left;">4 Bay Leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 Maggi Vegetable Broth cube</div><div class="separator" style="clear: both; text-align: left;">3 tbsp of <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Olive Oil</a></div><div class="separator" style="clear: both; text-align: left;">1 handful of chopped fresh cilantro</div><div class="separator" style="clear: both; text-align: left;">1/2 diced medium red bell pepper</div><div class="separator" style="clear: both; text-align: left;">1 small jalapeno pepper deviened and coarsely diced</div><div class="separator" style="clear: both; text-align: left;">1 tsp onion powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp garlic powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-46/Sosalt-Sea-Salt/Detail.bok">Sosalt Sea Salt</a></div><div class="separator" style="clear: both; text-align: left;">1 pack of Goya Sazon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Directions</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soak Black Beans overnight. Cook soaked black beans with 1tbsp of <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-46/Sosalt-Sea-Salt/Detail.bok">Sosalt Sea Salt</a> in a large pot with water generously covering beans. Beans should cook for 2 to 3 hours covered on medium heat. The starch in the beans will cause the liquid to thicken. Remove 1 cup of the beans and mash to a pulp. Re-add mashed bean pulp to the cooked beans. This too will add as a thickening agent.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat <a href="http://stores.intuitwebsites.com/hstrial-BJSGourmetFoods/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Oil</a> in a dutch oven over medium high heat. Add onions, chopped garlic and cook to onions become translucent. Add diced sweet potato, and chopped greens and continue cooking over medium high heat stirring frequently with a wooden spoon. Greens should shrink in size, and have a dark green color. Add jalapeno, red bell peppers and cilantro and remaining ingredients including cooked Black Beans to the collard green and sweet potato mixture. Cook for 30 minutes on medium low heat. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with cooked white rice, and Caipirinhas</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TPJ4DKT6cTI/AAAAAAAAAck/Q8mZsLC12-s/s1600/DSCN0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TPJ4DKT6cTI/AAAAAAAAAck/Q8mZsLC12-s/s320/DSCN0153.JPG" width="288" /></a></div><br />
<div style="text-align: center;"><span style="font-size: large;"><strong>Carmelized Baby Bellas with Fettuccine and Fresh Basil</strong></span></div><div style="text-align: center;"><strong><span style="font-size: large;">in a Lemony Cream Sauce</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong>Ingredients</strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 Large Baby Bella Mushrooms - Sliced thin</div><div style="text-align: left;">1/2 cup diced red onions</div><div style="text-align: left;">3 garlic cloves chopped</div><div style="text-align: left;">1 tbsp of <a href="http://stores.bjsgourmetfoods.com/-strse-41/Whey-Butter--dsh--Mozzarita/Detail.bok">Mozzarita Whey Butter</a></div><div style="text-align: left;">2 tbsp <a href="http://stores.bjsgourmetfoods.com/-strse-20/Paradiso-Extra-Virgin-Olive/Detail.bok">Paradisio Extra Virgin Olive Oil</a></div><div style="text-align: left;">1/4 cup of White Wine</div><div style="text-align: left;">1 tbsp fresh squeezed lemon juice</div><div style="text-align: left;">1tbsp of heavy whipping cream</div><div style="text-align: left;">4 large leaves of Fresh Basil chopped</div><div style="text-align: left;">1 pinch of <a href="http://stores.bjsgourmetfoods.com/-strse-46/Sosalt-Sea-Salt/Detail.bok">SoSalt Sea Salt</a></div><div style="text-align: left;">Pinch of Coarse Ground Black Pepper</div><div style="text-align: left;">Chopped Grape Tomatoes for garnish</div><div style="text-align: left;"><a href="http://stores.bjsgourmetfoods.com/-strse-11/Ricotta-Cheese/Detail.bok">Ricotta Cheese</a> for garnish</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cooked Fettuccine Pasta </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Preparation</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat olive oil in pan over medium high heat, and saute onions and garlic...making sure garlic does not brown but is light in color. Add sliced mushrooms, salt & pepper and continue to cook for about 2 minutes until they become carmel in color...caramelized get it? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add butter, and continue to cook reducing the heat to medium. Add wine and fresh squeezed lemon deglazing the pan. Cook for about another minute or so and add cream. This will give the sauce a creamy consistency enhancing the lemony flavor.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove sauce from heat and add cooked pasta, tossing the pasta with the sauce. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Plate the pasta, and sauce mixture and garnish with fresh chopped basil, tomatoes and ricotta cheese.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-87348105197369136522010-11-12T08:59:00.000-08:002010-11-12T08:59:35.471-08:00BJs Gourmet & Specialty Foods: BJs Gourmet Cheeses ON SALE<a href="http://bjsgourmetfoods.blogspot.com/2010/11/bjs-gourmet-cheeses-on-sale.html?spref=bl">BJs Gourmet & Specialty Foods: BJs Gourmet Cheeses ON SALE</a>: "Fior Di Latte (Mozzarella Cheese) $6.00 Buratta Cheese $5.00 Buffalo Mozzarella Cheese $8.99 Parmigian..."BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-89246801571963885432010-11-12T08:53:00.000-08:002010-11-12T08:54:51.962-08:00BJs Gourmet Cheeses ON SALE<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TN1wogvDqjI/AAAAAAAAARs/B6fELnxxf-4/s1600/mozzarita.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TN1wogvDqjI/AAAAAAAAARs/B6fELnxxf-4/s1600/mozzarita.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://bjsgourmetfoods.com/">Fior Di Latte (Mozzarella Cheese) <span style="color: red;">$6.00</span></a></span></span></td></tr>
</tbody></table><span style="color: red;"> </span><br />
<span style="color: red;"></span> <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://bjsgourmetfoods.com/" style="margin-left: auto; margin-right: auto;"><img border="0" height="187" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TN1tG8VzF-I/AAAAAAAAARg/xG0QYMRmW08/s200/burrata+cheese.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><u><span style="font-family: Arial;"><span style="font-size: small;"><a href="http://bjsgourmetfoods.com/"><span style="color: #0066cc;">Buratta Cheese </span><span style="color: red;">$5.00</span></a></span></span></u></td></tr>
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<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/_Vf_M4q5VsKI/TN1ueYRT4ZI/AAAAAAAAARk/W2bY-DQdtDI/s1600/luparo.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TN1ueYRT4ZI/AAAAAAAAARk/W2bY-DQdtDI/s320/luparo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://bjsgourmetfoods.com/"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Buffalo Mozzarella Cheese <span style="color: red;">$8.99</span></span><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TN1vbZxvyVI/AAAAAAAAARo/O3-YaKPC_kI/s1600/parmigiano.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TN1vbZxvyVI/AAAAAAAAARo/O3-YaKPC_kI/s1600/parmigiano.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://bjsgourmetfoods.com/">Parmigianao Reggiano Cheese <span style="color: red;">$15.99</span></a></span></td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.bjsgourmetfoods.com/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">www.bjsgourmetfoods.com</span></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-6700720193249619922010-11-10T17:04:00.000-08:002010-11-12T08:33:21.029-08:00My Favorite Vegetarian Gourmet Food Recipes<div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Rigatoni with Vegetable Bolognese</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TN1qblsnD1I/AAAAAAAAARY/chKZ3t2YW1U/s1600/rigatoni.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TN1qblsnD1I/AAAAAAAAARY/chKZ3t2YW1U/s320/rigatoni.jpg" width="320" /></a><strong><span style="font-size: large;"></span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul><li class="ingredient"><span style="color: black;">1-ounce dried porcini mushrooms </span></li>
<li class="ingredient"><span style="color: black;">1 1/2 cups hot water </span></li>
<li class="ingredient"><span style="color: black;">3 carrots, peeled and chopped </span></li>
<li class="ingredient"><span style="color: black;">1 </span><span style="color: black;">onion</span><span style="color: black;">, peeled and chopped </span></li>
<li class="ingredient"><span style="color: black;">1 red bell pepper, seeded and chopped </span></li>
<li class="ingredient"><span style="color: black;">2 </span><span style="color: black;">garlic</span><span style="color: black;"> cloves </span></li>
<li class="ingredient"><span style="color: black;">1/4 cup olive oil </span></li>
<li class="ingredient"><span style="color: black;">2 teaspoons chopped fresh thyme leaves </span></li>
<li class="ingredient"><span style="color: black;">1 teaspoon chopped fresh </span><span style="color: black;">oregano</span><span style="color: black;"> leaves </span></li>
<li class="ingredient"><span style="color: black;">2 teaspoons salt </span></li>
<li class="ingredient"><span style="color: black;">1 teaspoon freshly ground black pepper </span></li>
<li class="ingredient"><span style="color: black;">5 ounces assorted mushrooms (like </span><span style="color: black;">shiitake</span><span style="color: black;">, cremini, and brown), stemmed and chopped </span></li>
<li class="ingredient"><span style="color: black;">2 tablespoons tomato paste </span></li>
<li class="ingredient"><span style="color: black;">1/2 cup red </span><span style="color: black;">wine</span><span style="color: black;"> </span></li>
<li class="ingredient"><span style="color: black;">1/2 cup mascarpone cheese </span></li>
<li class="ingredient"><span style="color: black;">1 pound rigatoni pasta </span></li>
<li class="ingredient"><span style="color: black;">1/4 cup </span><span style="color: black;">Parmesan</span><span style="color: black;"> </span></li>
</ul><h2><span style="color: black;">Directions</span></h2><div class="instructions"><span style="color: black;">Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.</span><br />
<br />
<span style="color: black;">Place the carrots, onion, bell pepper, and garlic in a </span><span style="color: black;">food processor</span><span style="color: black;">. </span><span style="color: black;">Pulse</span><span style="color: black;"> the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, </span><span style="color: black;">thyme</span><span style="color: black;">, oregano, salt, and pepper and cook until tender, about 6 minutes. </span><span style="color: black;">Strain</span><span style="color: black;"> the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini </span><span style="color: black;">mushroom</span><span style="color: black;"> liquid and red wine. Bring the liquid to a </span><span style="color: black;">boil</span><span style="color: black;">, reduce the heat to low, and let the mixture </span><span style="color: black;">simmer</span><span style="color: black;"> until the liquid is reduced by half, about 10 minutes. Add </span><span style="color: black;">mascarpone</span><span style="color: black;"> cheese and stir just until the </span><span style="color: black;">cheese</span><span style="color: black;"> is incorporated.</span><br />
<br />
<span style="color: black;">Meanwhile, bring a large pot of salted water to a boil over high heat. Add the </span><span style="color: black;">pasta</span><span style="color: black;"> and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. </span><span style="color: black;">Drain</span><span style="color: black;"> pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to </span><span style="color: black;">moisten</span><span style="color: black;"> the </span><span style="color: black;">sauce</span><span style="color: black;">. Toss with Parmesan and serve.</span></div><span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html">http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Grits and Roasted Vegetables with Hazelnut Butter</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TN1jNgEU2dI/AAAAAAAAARU/EtrAdY8TSPA/s1600/grits+and+veggies.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TN1jNgEU2dI/AAAAAAAAARU/EtrAdY8TSPA/s320/grits+and+veggies.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul><li>1/2 medium butternut squash, peeled and cut into 1/2-inch pieces </li>
<li>4 plum tomatoes, halved lengthwise </li>
<li>4 cloves garlic, smashed </li>
<li>4 sprigs fresh thyme </li>
<li>6 tablespoons extra-virgin olive oil </li>
<li>Kosher salt </li>
<li>1 1/2 pounds mixed mushrooms, halved </li>
<li>1 cup old-fashioned grits </li>
<li>2 cups vegetable broth </li>
<li>1 1/2 cups milk </li>
<li>5 tablespoons unsalted butter </li>
<li>Pinch of cayenne pepper </li>
<li>1/3 cup chopped hazelnuts </li>
<li>1 tablespoon light brown sugar </li>
<li>2 tablespoons cider vinegar </li>
<li>1/2 cup crumbled blue cheese, such as gorgonzola </li>
</ul><div></div><strong>Directions</strong><br />
Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.<br />
<br />
Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.<br />
<br />
Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.<br />
<br />
Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.<br />
<br />
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/grits-and-roasted-vegetables-with-hazelnut-butter-recipe2/index.html">http://www.foodnetwork.com/recipes/food-network-kitchens/grits-and-roasted-vegetables-with-hazelnut-butter-recipe2/index.html</a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Collard Greens Salad with Peanut Vinaigrette</strong></span></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TN1cDOTq4BI/AAAAAAAAARQ/y3PdRi_uHHo/s1600/collard+greens+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TN1cDOTq4BI/AAAAAAAAARQ/y3PdRi_uHHo/s320/collard+greens+salad.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div></div><ul><li>1 cup raw peanuts </li>
<li>1 cup grapeseed oil </li>
<li>2 tsp. smoked paprika </li>
<li>Kosher salt, to taste </li>
<li>6 tbsp. apple cider vinegar </li>
<li>2 cloves garlic, smashed and minced </li>
<li>into a paste </li>
<li>2 shallots, minced </li>
<li>Freshly ground black pepper, to taste </li>
<li> 1 medium carrot, peeled </li>
<li>8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise </li>
<li>1 15-oz. can black-eyed peas, drained and rinsed </li>
<li>1 Fresno or Holland chile, stemmed, seeded, and julienned </li>
<li>4 hard-boiled eggs, halved (optional)</li>
<li>1⁄2 cup loosely packed cilantro leaves </li>
</ul><div><strong>Preparation</strong> </div><div></div><div>1. Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowlof peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside. </div><div></div><div>2. Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.</div><div></div><div>SERVES 4–6<br />
<br />
<a href="http://www.saveur.com/article/Recipes/Collard-Greens-Salad-with-Peanut-Vinaigrette">http://www.saveur.com/article/Recipes/Collard-Greens-Salad-with-Peanut-Vinaigrette</a> </div><div></div><div></div><div></div><div> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Risotto with Leeks, Shiitake Mushrooms, and Truffles</strong></span></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNs7qIA2tLI/AAAAAAAAAN0/76sEdCqQWUM/s1600/shitake+mushroom+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNs7qIA2tLI/AAAAAAAAAN0/76sEdCqQWUM/s320/shitake+mushroom+risotto.jpg" width="320" /></a></div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div></div></div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div></div></div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><strong>Ingredients</strong></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="ingredientsList"><li class="ingredient">2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)</li>
<li class="ingredient">3/4 cup whipping cream</li>
</ul></div><br />
<div></div><strong>Mushrooms:</strong> <br />
<ul class="ingredientsList"><li class="ingredient">1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices</li>
<li class="ingredient">1 large onion, halved, thinly sliced lengthwise</li>
<li class="ingredient">1/4 cup (1/2 stick) butter, melted</li>
<li class="ingredient">1 tablespoon white truffle oil</li>
<li class="ingredient">1 teaspoon minced fresh thyme leaves</li>
</ul><br />
<div></div><strong>Risotto:</strong> <br />
<ul class="ingredientsList"><li class="ingredient">4 tablespoons (1/2 stick) butter, divided</li>
<li class="ingredient">1 large onion, chopped</li>
<li class="ingredient">1 1/2 cups arborio rice or medium-grain white rice</li>
<li class="ingredient">1/2 cup dry white wine</li>
<li class="ingredient">5 cups (or more) hot vegetable broth</li>
<li class="ingredient">1/2 cup grated Parmesan cheese</li>
<li class="ingredient">2 teaspoons shaved or chopped black truffle (optional)</li>
<li class="ingredient">Chopped fresh parsley</li>
</ul><strong>Preperation</strong><br />
<br />
<div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="instructions"><strong>For leeks:</strong><br />
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD:<i> Can be made 1 day ahead. Cover and chill. Rewarm before continuing.</i> </div><div class="instructions"><br />
<div></div></div><div class="instructions"><strong>For mushrooms:</strong><br />
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD:<i> Can be made 2 hours ahead. Let stand at room temperature.</i> </div><div class="instructions"><br />
<div></div></div><div class="instructions"><strong>For risotto:</strong><br />
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve. </div><div id="chefNotes"><br />
<div></div></div><i>Market Tip</i> White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com. <br />
<br />
<div></div><br />
<div></div><a href="http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz14vlcBRRW" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz14vlcBRRW</a></div><br />
<div></div><br />
<div></div><br />
<div></div><span style="font-size: large;"><strong>Brussels Sprout Hash with Caramelized Shallots</strong></span><br />
<br />
<div></div><br />
<div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNs8dlVUD8I/AAAAAAAAAN4/17uYmwGweeI/s1600/brussel+sprout+hash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNs8dlVUD8I/AAAAAAAAAN4/17uYmwGweeI/s320/brussel+sprout+hash.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><br />
<div id="ingredients_headline_wrapper" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><h2></h2></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="ingredientsList"><li class="ingredient">6 tablespoons (3/4 stick) butter, divided</li>
<li class="ingredient">1/2 pound shallots, thinly sliced</li>
<li class="ingredient">Coarse kosher salt</li>
<li class="ingredient">2 tablespoons apple cider vinegar</li>
<li class="ingredient">4 teaspoons sugar</li>
<li class="ingredient">1 1/2 pounds brussels sprouts, trimmed</li>
<li class="ingredient">3 tablespoons extra-virgin olive oil</li>
<li class="ingredient">1 cup water</li>
</ul></div><strong>Preparation</strong><br />
<br />
<div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="instructions">Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. </div><div class="instructions">Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper. </div><br />
<div></div><br />
<div></div> <a href="http://www.epicurious.com/recipes/food/views/Brussels-Sprout-Hash-with-Caramelized-Shallots-240411#ixzz14vjxj4p3" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Brussels-Sprout-Hash-with-Caramelized-Shallots-240411#ixzz14vjxj4p3</a></div><br />
<div></div><br />
<div></div><span style="font-size: large;"><strong>Beet and Goat Cheese Salad with Pistachios</strong></span><br />
<br />
<div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNs9mCcgE9I/AAAAAAAAAN8/-wPFVFidynI/s1600/beet+and+goat+cheese+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNs9mCcgE9I/AAAAAAAAAN8/-wPFVFidynI/s320/beet+and+goat+cheese+salad.jpg" width="302" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong> </div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="ingredientsList"><li class="ingredient">3 large red beets (1 2/3 lb without greens)</li>
<li class="ingredient">2 large golden beets (1 lb without greens)</li>
<li class="ingredient">1/4 cup minced shallot</li>
<li class="ingredient">2 tablespoons fresh lemon juice</li>
<li class="ingredient">3/4 teaspoon salt</li>
<li class="ingredient">1/4 teaspoon black pepper</li>
<li class="ingredient">1/4 cup pistachio oil</li>
<li class="ingredient">4 oz soft mild goat cheese</li>
<li class="ingredient">3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped</li>
<li class="ingredient">1 oz <i>mâche</i> (also called lamb's lettuce), trimmed (4 cups)</li>
</ul></div><br />
<div></div><div class="ingredient">Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)</div><div class="ingredient"><br />
<div></div></div><div class="ingredient"><strong>Preparation</strong></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><h2></h2><div class="instructions">Preheat oven to 425°F. </div><div class="instructions">Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.</div><div class="instructions"><br />
<div></div></div><div class="instructions">While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.</div><div class="instructions"><br />
<div></div></div><div class="instructions">When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat. </div><div class="instructions"><br />
<div></div></div><div class="instructions">Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios. </div><div class="instructions"><br />
<div></div></div><div class="instructions">Toss <i>mâche</i> with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately. </div><div class="instructions"><br />
<div></div></div><div id="chefNotes">Cooks' notes: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature. </div><br />
<div></div><br />
<div></div><a href="http://www.epicurious.com/recipes/food/views/Beet-and-Goat-Cheese-Salad-with-Pistachios-107426#ixzz14vl96sLd" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Beet-and-Goat-Cheese-Salad-with-Pistachios-107426#ixzz14vl96sLd</a></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><strong><span style="font-size: large;">Asparagus with Morels and Tarragon</span></strong></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNtAoCUhD0I/AAAAAAAAAOA/IVZY70rfnXg/s1600/Asparagus+with+Morels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNtAoCUhD0I/AAAAAAAAAOA/IVZY70rfnXg/s320/Asparagus+with+Morels.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul class="ingredientsList"><li class="ingredient">1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces</li>
<li class="ingredient">1 pound green asparagus, trimmed and cut into 2-inch pieces</li>
<li class="ingredient">3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces</li>
<li class="ingredient">1/2 cup finely chopped shallots (2 large)</li>
<li class="ingredient">1/4 pound fresh morels, cleaned and halved lengthwise if large</li>
<li class="ingredient">1 tablespoon chopped fresh tarragon</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">1/4 teaspoon black pepper</li>
<li class="ingredient">1 tablespoon fresh lemon juice</li>
<li class="ingredient">Garnish: chopped fresh tarragon</li>
</ul></div><strong>Preparation</strong><br />
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<div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="instructions">Cook white and green asparagus separately in a 5- to 6-quart pot of <a href="http://www.blogger.com/recipes/food/views/105591">boiling salted water</a> , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.</div><div class="instructions"><br />
<div></div></div><div class="instructions">Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry. </div><div class="instructions"><br />
<div></div></div><div class="instructions">Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately. </div><div id="chefNotes"><br />
<div></div></div>Cooks' note: Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. <br />
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<div></div><a href="http://www.epicurious.com/recipes/food/views/Asparagus-with-Morels-and-Tarragon-238445#ixzz14voO9Jpa" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Asparagus-with-Morels-and-Tarragon-238445#ixzz14voO9Jpa</a><br />
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<div></div><span style="font-size: large;"><strong>Avocado Tomato And Mozzarella Salad</strong></span><br />
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<div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtFNnJJzVI/AAAAAAAAAOI/6UsZYl-lxc8/s1600/Avocado+Tomato+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtFNnJJzVI/AAAAAAAAAOI/6UsZYl-lxc8/s1600/Avocado+Tomato+Salad.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><ul><li class="ingredient">2 avocados, sliced</li>
<li class="ingredient">2 ripe tomatoes</li>
<li class="ingredient">1 pound mozzarella</li>
<li class="ingredient">1 1/2 ounce bunch fresh basil leaves</li>
<li class="ingredient">1/4 cup olive oil</li>
<li class="ingredient">1/4 cup balsamic vinegar</li>
<li class="ingredient">salt and pepper to taste</li>
</ul><h3 id="rP">Preparation:</h3><div class="instructions">With a small knife, cut the little stem end out of the tomato, and using a serrated knife, cut the tomatoes into 1/3 inch slices. Slice the mozzarella 1/4 inch thick. <br />
Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates. <br />
Drizzle on the olive oil and vinegar. <br />
Season with salt and pepper. Serve with Italian bread or baguette (French bread).<br />
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<div></div><a href="http://vegetarian.about.com/od/vegetarianappetizers/r/avosalad1.htm">http://vegetarian.about.com/od/vegetarianappetizers/r/avosalad1.htm</a><br />
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<div></div><span style="font-size: large;"><strong>Marinated Cauliflower Salad</strong></span><br />
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<div></div><strong>Ingredients</strong></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="rating"><div><div class="rating"><span itemprop="yield">Serves 4</span> </div></div></div><div class="right"><ul><li>3 Tbs. lemon juice</li>
<li>1 Tbs. Dijon mustard</li>
<li>1 clove garlic, minced (1 tsp.)</li>
<li>1 tsp. olive oil</li>
<li>2 cups bite-sized cauliflower florets (8 oz.)</li>
<li>1 small red bell pepper, cut into 3/4-inch dice (1 cup)</li>
<li>2 Tbs. chopped fresh parsley</li>
<li>1/4 cup shaved Parmesan cheese, optional</li>
</ul></div><strong>Preperation</strong><br />
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<div></div><span itemprop="instructions">1. Whisk together lemon juice, mustard, garlic, and oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate 4 to 8 hours. Stir 1 or 2 times while marinating. </span><br />
<div></div><div>2. Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.</div></font><br />
<div></div><span itemprop="instructions"></span></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span itemprop="instructions"><a href="http://www.vegetariantimes.com/recipes/11420?section">http://www.vegetariantimes.com/recipes/11420?section</a></span></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span itemprop="instructions"></span><br />
<h1 itemprop="name"><span style="font-size: large;">Chocolate S'mores Pie</span></h1><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div></div></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><span itemprop="summary"><em>Campfire lovers rejoice: marshmallows may not </em></span></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><span itemprop="summary"><em>be veg (they contain gelatin), but marshmallow </em></span></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><span itemprop="summary"><em>crème is. A little of this decadent dessert goes a</em></span></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><span itemprop="summary"><em> long way, so serve it in thin slivers.</em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNtI8VAKIHI/AAAAAAAAAOQ/1WvYHsl8CHc/s1600/ChocolateSmoresPie_MED.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNtI8VAKIHI/AAAAAAAAAOQ/1WvYHsl8CHc/s1600/ChocolateSmoresPie_MED.jpg" /></a></div><div itemprop="name"><br />
<div></div></div></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><strong>Ingredients</strong></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div></div></div><div align="left" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul><li>1 7-oz. bar 60% cacao bittersweet chocolate baking bar, chopped</li>
<li>1 cup soy creamer</li>
<li>1 large egg, room temperature</li>
<li>1/2 tsp. vanilla extract</li>
<li>1 9-inch prepared graham cracker crust</li>
<li>1 1/2 cups marshmallow crème</li>
</ul></div><strong>Preperation</strong><br />
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<div></div><span itemprop="instructions">1. Preheat oven to 350°F. Place chopped chocolate in heat-proof bowl. Bring soy creamer to a simmer in medium saucepan. Pour soy creamer over chocolate, and let stand 30 seconds, then whisk until combined. Whisk in egg, vanilla, and pinch of salt. </span><br />
<div></div><div>2. Pour chocolate mixture into crust. Cover crust edges with foil or pie shield. Place on baking sheet, and bake 25 minutes, or until softly set around edges but still loose in center when shaken. Cool 1 hour on wire rack.</div><div></div><div>3. Preheat broiler. Spread marshmallow crème on pie, and broil 30 seconds to 1 minute, or until top is golden-brown.</div></font><br />
<div></div><span itemprop="instructions"><a href="http://www.vegetariantimes.com/recipes/11358?section">http://www.vegetariantimes.com/recipes/11358?section</a></span><br />
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<div></div><div class="headers"><h1 class="header"><span style="font-size: large;">Wild Mushroom Lasagne</span></h1></div></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNtWPoAkENI/AAAAAAAAAOU/amX5JDW616c/s1600/mushroomlasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNtWPoAkENI/AAAAAAAAAOU/amX5JDW616c/s320/mushroomlasagna.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="text"><em>Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love. </em></div><div class="ingredient-sets"><div class="ingredient-set"><h3>For Béchamel sauce</h3><ul class="ingredients"><li><span class="quantity">3</span> <span class="unit">tablespoons</span> <span class="name">unsalted butter</span> </li>
<li><span class="quantity">2 1/2</span> <span class="unit">tablespoons</span> <span class="name">all-purpose flour</span> </li>
<li><span class="quantity">3</span> <span class="unit">cups</span> <span class="name">whole milk, heated</span> </li>
<li><span class="quantity">1</span> <span class="name">garlic clove, smashed</span> </li>
<li><span class="quantity">3/4</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
<li><span class="quantity">1/8</span> <span class="unit">teaspoon</span> <span class="name">black pepper</span> </li>
</ul></div><div class="ingredient-set"><h3>For mushroom tomato sauce</h3><ul class="ingredients"><li><span class="quantity">2</span> <span class="unit">cups</span> <span class="name">boiling-hot water</span> </li>
<li><span class="quantity">1 </span><span class="unit">oz</span> <span class="name">dried porcini mushrooms (1 cup)</span> </li>
<li><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">chopped onion (1 medium)</span> </li>
<li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">extra-virgin olive oil</span> </li>
<li><span class="quantity">2</span> <span class="name">(14- to 15-oz) cans diced tomatoes in juice</span> </li>
<li><span class="name">Pinch of sugar</span> </li>
<li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">chopped fresh basil</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
</ul></div><div class="ingredient-set"><h3>For assembling lasagne</h3><ul class="ingredients"><li><span class="quantity">12</span> <span class="name">long ruffle-edged dried lasagne noodles (not no-boil)</span> </li>
<li><span class="quantity">5</span> <span class="unit">oz</span> <span class="name">finely grated Parmigiano-Reggiano (1 3/4 cups; see cooks' notes, below)</span> </li>
</ul></div></div><div class="prep-steps"><h3>Make béchamel:</h3><ul><li class="step"><div class="text">Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.</div></li>
</ul></div><h3 class="prep-steps">Make mushroom tomato sauce:</h3><div class="prep-steps"><ul><li class="step"><div class="text">Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.</div></li>
</ul></div><ul><li class="step"><div class="text">Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.</div></li>
</ul><h3 class="prep-steps">Assemble and bake lasagne:</h3><div class="prep-steps"><ul><li class="step"><div class="text">Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.</div></li>
</ul></div><ul><li class="step"><div class="text">Put oven rack in middle position and preheat oven to 425°F.</div></li>
</ul><ul><li class="step"><div class="text">Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.</div></li>
</ul><ul><li class="step"><div class="text">Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.</div></li>
</ul><div class="presentation"><strong>Cooks’ notes:</strong> </div><div class="presentation"><ul><li>To finely grate Parmigiano-Reggiano and similar cheeses, use the small (1/8-inch) teardrop-shaped holes (not the ragged-edged holes) of a box or similar handheld grater. Other shaped holes, a Microplane rasp, and pregrated cheese yield different volumes. </li>
</ul></div><div class="preparation"><ul><li>Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using. </li>
</ul></div><ul><li>You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking. </li>
</ul><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Ruth Cousineau </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Romulo Yanes </span></span></div></div><br />
<div></div><a href="http://www.gourmet.com/recipes/2000s/2005/02/wild-mushroom-lasagne">http://www.gourmet.com/recipes/2000s/2005/02/wild-mushroom-lasagne</a><br />
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<div></div><div class="headers"><div class="headers"><h1 class="header"><span style="font-size: large;">Bruschette with Chickpea Purée and Chopped Arugula Salad</span></h1><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtYMZyAxnI/AAAAAAAAAOc/Gn0FXiGSJoE/s1600/bruschette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtYMZyAxnI/AAAAAAAAAOc/Gn0FXiGSJoE/s320/bruschette.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="ingredient-sets"><div class="ingredient-set"><h3>For toasts</h3><ul class="ingredients"><li><span class="quantity">6</span> <span class="text">(3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf</span> </li>
<li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">olive oil</span> </li>
</ul></div><div class="ingredient-set"><h3>For topping</h3><ul class="ingredients"><li><span class="quantity">1</span> <span class="text">(19-oz) can chickpeas, rinsed and drained (2 cups)</span> </li>
<li><span class="quantity">1/3</span> <span class="unit">cup</span> <span class="text">water</span> </li>
<li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="text">olive oil</span> </li>
<li><span class="quantity">1 1/2</span> <span class="unit">tablespoons</span> <span class="text">fresh lemon juice</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="text">salt</span> </li>
<li><span class="text"><a href="http://www.blogger.com/recipes/2000s/2004/11/arugula-salad" s_oc="null">Chopped arugula salad</a></span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><h3>Make toasts:</h3><ul><li class="step"><div class="text">Put oven rack in middle position and preheat oven to 425°F.</div></li>
<li class="step"><div class="text">Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.</div></li>
</ul></div><div class="prep-steps"><h3>Make chickpea purée:</h3><ul><li class="step"><div class="text">Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).</div></li>
</ul></div><div class="prep-steps"><h3>Assemble <em>bruschette</em>:</h3><ul><li class="step"><div class="text">Spread toasts with chickpea purée and serve topped with arugula salad.</div></li>
</ul></div><div class="presentation"><strong>Cooks' note:</strong> Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.</div><div class="presentation"></div></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Andrea Ferrari </span></span></div></div><div class="header"><br />
<div></div></div></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> <a href="http://www.gourmet.com/recipes/2000s/2004/11/bruschette-chickpea">http://www.gourmet.com/recipes/2000s/2004/11/bruschette-chickpea</a></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="headers"><h1 class="header"><span style="font-size: large;">Sautéed Broccolini with Garlic</span></h1><div class="header"><br />
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<div></div></div><div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">1 1/2</span> <span class="unit">lb</span> <span class="name">Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed</span> </li>
<li><span class="quantity">1/4</span> <span class="unit">cup</span> <span class="name">olive oil</span> </li>
<li><span class="quantity">2</span> <span class="name">garlic cloves, finely chopped</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
<li><span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">black pepper</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><ul><li class="step"><div class="text">Cook Broccolini in a 6- to 8-quart pot of <a href="http://www.blogger.com/recipes/2000s/cookingtips" s_oc="null">boiling salted water</a> until stems are crisp-tender, about 5 minutes, then drain in a colander.</div></li>
</ul></div><ul><li class="step"><div class="text">Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.</div></li>
</ul></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Andrea Fazzari </span></span><br />
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<div></div><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/broccolini">http://www.gourmet.com/recipes/2000s/2004/11/broccolini</a></span></span><br />
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<h1 class="header"><span style="font-size: large;">Broiled Polenta Sticks</span></h1><div class="header"><br />
<div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtZa7TxxWI/AAAAAAAAAOk/ujZtk37rA1w/s1600/polentasticks.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtZa7TxxWI/AAAAAAAAAOk/ujZtk37rA1w/s320/polentasticks.jpg" width="320" /></a></div></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"></span></span></div><br />
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<div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">6 1/2</span> <span class="unit">cups</span> <span class="name">cold water</span> </li>
<li><span class="quantity">1 1/2</span> <span class="unit">teaspoons</span> <span class="name">salt</span> </li>
<li><span class="quantity">2</span> <span class="unit">cups</span> <span class="name">yellow cornmeal (not stone-ground)</span> </li>
<li><span class="quantity">2</span> <span class="unit">teaspoons</span> <span class="name">olive oil plus additional for brushing</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">oz</span> <span class="name"><a href="http://www.blogger.com/recipes/2000s/cookingtips" s_oc="null">finely grated</a> Parmigiano-Reggiano (1/3 cup)</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><ul><li class="step"><div class="text">Brush a 13- by 9-inch baking pan with water.</div></li>
</ul></div><ul><li class="step"><div class="text">Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.</div></li>
</ul><ul><li class="step"><div class="text">Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.</div></li>
</ul><ul><li class="step"><div class="text">Preheat broiler.</div></li>
</ul><ul><li class="step"><div class="text">Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.</div></li>
</ul><div class="presentation"><strong>Cooks’ note:</strong> Polenta can be cooked and unmolded 1 day ahead. Chill on oiled baking sheet, surface covered with lightly oiled parchment (oiled side down), then tightly covered with plastic wrap. Bring to room temperature before brushing with oil, sprinkling with cheese, and broiling.</div><div class="presentation"></div></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Andrea Fazzari </span></span><br />
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<div></div><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/polentasticks">http://www.gourmet.com/recipes/2000s/2004/11/polentasticks</a></span></span><br />
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<div class="headers"><h1 class="header"><span style="font-size: large;">Delicata Squash and Roasted Mushrooms with Thyme</span></h1><div class="header"><br />
<div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNtaFY_CM9I/AAAAAAAAAOo/efnmizGFdtA/s1600/delicata.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNtaFY_CM9I/AAAAAAAAAOo/efnmizGFdtA/s320/delicata.jpg" width="320" /></a></div><div class="header"><br />
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<div></div></div><div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">6</span> <span class="unit">tablespoons</span> <span class="name">olive oil</span> </li>
<li><span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">chopped fresh thyme</span> </li>
<li><span class="quantity">3/4</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">black pepper</span> </li>
<li><span class="quantity">2</span> <span class="unit">lb</span> <span class="name">delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices </span></li>
<li><span class="quantity">2</span> <span class="unit">lb</span> <span class="name">mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><ul><li class="step"><div class="text">Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.</div></li>
</ul></div><ul><li class="step"><div class="text">Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes. </div></li>
</ul><div class="presentation"><strong>Cooks' note:</strong> Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.</div><div class="presentation"></div></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Andrea Fazzari </span></span><br />
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<div></div><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/delicata_squash_roasted_mushrooms">http://www.gourmet.com/recipes/2000s/2004/11/delicata_squash_roasted_mushrooms</a></span></span><br />
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<div></div><span class="contributor"><span class="name"><strong>Roasted Vegetable Gravy</strong></span></span><br />
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<div class="text"><em>This gravy makes a nice accompaniment to the <a href="http://www.blogger.com/recipes/2000s/2004/11/broiled_polenta_sticks" s_oc="null">broiled polenta sticks</a> and the <a href="http://www.blogger.com/recipes/2000s/2004/11/delicata_squash_roasted_mushrooms" s_oc="null">roasted squash and mushrooms</a>, as well as the <a href="http://www.blogger.com/recipes/2000s/2004/11/broccolini" s_oc="null">sautéed Broccolini</a>. </em><br />
<div></div><div>Learn how we created the <a href="http://www.blogger.com/magazine/2000s/2004/11/expert_advice_gravy" s_oc="null">rich flavor</a> in this recipe.</div></em></div><div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">plus 1 teaspoon unsalted butter</span> </li>
<li><span class="quantity">3</span> <span class="unit">tablespoons</span> <span class="name">plus 1 teaspoon all-purpose flour</span> </li>
<li><span class="name"><a href="http://www.blogger.com/recipes/2000s/2004/11/roastedvegetable_stock" s_oc="null">Roasted Vegetable Stock</a>, heated</span> </li>
<li><span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
<li><span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">black pepper</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><ul><li class="step"><div class="text">Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper. </div></li>
</ul></div><div class="presentation"><strong>Cooks' note:</strong> Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat. </div><div class="presentation"></div><div class="presentation"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span></div><div class="presentation"></div><div class="presentation"><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/roasted_vegetable_gravy">http://www.gourmet.com/recipes/2000s/2004/11/roasted_vegetable_gravy</a></span></span></div><div class="presentation"></div><div class="presentation"><span class="contributor"><span class="name"></span></span><br />
<div class="intro"><div class="headers"><h1 class="header"><span style="font-size: small;">Roasted Vegetable Stock</span></h1><div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">3/4</span> <span class="unit">lb</span> <span class="name">cremini mushrooms, halved</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">lb</span> <span class="name">shallots (6 small or 4 medium), left unpeeled, then quartered</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">lb</span> <span class="name">carrots (3 medium), cut into 1-inch pieces</span> </li>
<li><span class="quantity">1</span> <span class="name">red bell pepper, cut into 1-inch pieces</span> </li>
<li><span class="quantity">2</span> <span class="name">garlic cloves, coarsely chopped</span> </li>
<li><span class="quantity">4</span> <span class="name">fresh flat-leaf parsley sprigs (including stems)</span> </li>
<li><span class="quantity">3</span> <span class="name">fresh thyme sprigs</span> </li>
<li><span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">olive oil</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">dry white wine</span> </li>
<li><span class="quantity">1</span> <span class="name">Turkish bay leaf or 1/2 California</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">canned crushed tomatoes</span> </li>
<li><span class="quantity">1</span> <span class="name">quart water</span> </li>
<li><span class="quantity">3/4</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </li>
</ul></div></div><div class="prep-steps"><ul><li class="step"><div class="text">Put oven rack in middle position and preheat oven to 425ºF. </div></li>
</ul></div><div class="preparation"><ul><li class="step"><div class="text">Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.t, stirring occasionally, until vegetables are golden, 35 to 40 minutes.</div></li>
</ul></div><ul><li class="step"><div class="text">Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.</div></li>
</ul><div class="presentation"><strong>Cooks' note:</strong> Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 1 month.</div><div class="presentation"></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
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<div></div><a href="http://www.gourmet.com/recipes/2000s/2004/11/roastedvegetable_stock">http://www.gourmet.com/recipes/2000s/2004/11/roastedvegetable_stock</a><br />
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<h1 class="header"><span style="font-size: large;">Baked Figs in Lemon Syrup</span></h1><div class="header"><br />
<div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtbk6PLUvI/AAAAAAAAAOs/Yibh9nHZigA/s1600/bakedfigs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="http://3.bp.blogspot.com/_Vf_M4q5VsKI/TNtbk6PLUvI/AAAAAAAAAOs/Yibh9nHZigA/s320/bakedfigs.jpg" width="320" /></a></div></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"></span></span></div><span class="contributor"><span class="name"><span class="contributor"><span class="name"></span></span></span></span></div><span class="contributor"><span class="name"><span class="contributor"><span class="name"></span></span></span></span></div><span class="contributor"><span class="name"><span class="contributor"><span class="name"><span class="contributor"><span class="name"></span></span></span></span></span></span></div><div class="byline"><span class="contributor"><span class="name"><span class="contributor"><span class="name"><span class="contributor"><span class="name"></span></span></span></span></span></span><br />
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<div></div></div><div class="ingredient-sets"><div class="ingredient-set"><ul class="ingredients"><li><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="text">water</span> </li>
<li><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="text">plus 2 teaspoons sugar</span> </li>
<li><span class="quantity">3</span> <span class="text">lemons</span> </li>
<li><span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="text">unsalted butter, softened</span> </li>
<li><span class="quantity">1 1/2</span> <span class="unit">lb</span> <span class="text">firm-ripe fresh purple figs, trimmed and halved lengthwise</span> </li>
</ul></div></div><div class="preparation"><div class="prep-steps"><ul><li class="step"><div class="text">Put oven rack in middle position and preheat oven to 350°F. Boil water and 1/2 cup sugar in a small saucepan, stirring, until sugar is dissolved. Remove syrup from heat. Squeeze enough juice from 2 lemons to measure 1/3 cup and stir into syrup, then discard lemon halves.</div></li>
</ul></div><ul><li class="step"><div class="text">Remove zest from remaining lemon in long strips with a vegetable peeler and, if necessary, trim any white pith from zest with a sharp paring knife. Cut zest lengthwise into thin julienne strips. Reserve lemon.</div></li>
</ul><ul><li class="step"><div class="text">Blanch zest in a 1- to 1 1/2-quart saucepan of boiling water 1 second, then drain in a sieve and add to syrup. Cut away any remaining pith from lemon. Working over a bowl, cut segments free from membranes.</div></li>
</ul><ul><li class="step"><div class="text">Spread butter in a 1 1/2-quart flameproof gratin dish or 10-inch heavy ovenproof skillet. Arrange figs, cut sides up, slightly overlapping in 1 layer. Sprinkle with remaining 2 teaspoons sugar and bake until figs are softened and begin to exude juice but still hold their shape, 25 to 30 minutes.</div></li>
</ul><ul><li class="step"><div class="text">Transfer figs with a slotted spoon to a shallow serving bowl and put gratin dish or skillet over a burner at moderately high heat.</div></li>
</ul><ul><li class="step"><div class="text">Add syrup and deglaze gratin dish or skillet by boiling until syrup is reduced to about 3/4 cup, 6 to 8 minutes. Add lemon segments along with any juices in bowl and pour syrup (with lemon segments) over figs. Cool to warm or room temperature before serving.</div></li>
</ul><div class="presentation"><strong>Cooks’ note:</strong> Syrup can be made, without deglazing and adding lemon segments, 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before deglazing gratin dish and adding lemon segments.</div><div class="presentation"></div></div><div class="byline"><div class="contributors"><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
<span class="contributor"><span class="label">Photograph by </span><span class="name">Andrea Fazzari </span></span><br />
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<div></div><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/baked-figs">http://www.gourmet.com/recipes/2000s/2004/11/baked-figs</a></span></span><br />
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<div></div><span class="contributor"><span class="name"><span style="font-size: small;"><strong>Meringue Roulade with Anise Cream</strong></span></span></span><br />
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<div class="ingredient-sets"><div class="ingredient-set"><h3>For meringue</h3><ul class="ingredients"><li><span class="text">Vegetable oil for greasing pan</span> </li>
<li><span class="quantity">5</span> <span class="text">large egg whites</span> </li>
<li><span class="quantity">1/8</span> <span class="unit">teaspoon</span> <span class="text">salt</span> </li>
<li><span class="quantity">1 1/4</span> <span class="unit">cups</span> <span class="text">superfine granulated sugar</span> </li>
</ul></div><div class="ingredient-set"><h3>For anise cream</h3><ul class="ingredients"><li><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="text">regular granulated sugar</span> </li>
<li><span class="quantity">1 1/2</span> <span class="unit">teaspoons</span> <span class="text">anise seeds</span> </li>
<li><span class="quantity">1 1/2</span> <span class="unit">cups</span> <span class="text">chilled heavy cream</span> </li>
</ul></div></div><ul class="appurtenances"><li class="appurtenance"><h3>Special equipment:</h3><div class="text">parchment paper; an electric coffee/spice grinder</div></li>
<li class="appurtenance"><h3>Accompaniment: </h3><div class="text"><a href="http://www.blogger.com/recipes/2000s/2004/11/baked-figs" s_oc="null">baked figs</a></div></li>
</ul><div class="preparation"><h3 class="prep-steps">Make meringue:</h3><div class="prep-steps"><ul><li class="step"><div class="text">Put oven rack in middle position and preheat oven to 350°F. Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment.</div></li>
</ul></div><ul><li class="step"><div class="text">Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes.</div></li>
</ul><h3 class="prep-steps">Make anise cream and assemble roulade:</h3><div class="prep-steps"><ul><li class="step"><div class="text">Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.</div></li>
</ul></div><ul><li class="step"><div class="text">Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.</div></li>
</ul><div class="presentation"><strong>Cooks’ note:</strong> Roulade can be made 1 day ahead and chilled, covered with plastic wrap.</div></div><div class="byline"><div class="contributors"><br />
<div></div><span class="contributor"><span class="label">Recipe by </span><span class="name">Melissa Roberts </span></span><br />
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<div></div><span class="contributor"><span class="name"><a href="http://www.gourmet.com/recipes/2000s/2004/11/meringue-roulade">http://www.gourmet.com/recipes/2000s/2004/11/meringue-roulade</a></span></span></div></div></div></div></div><br />
<ul><li class="ingredient"><span style="font-size: small;">1-ounce dried porcini mushrooms </span></li>
<li class="ingredient"><span style="font-size: small;">1 1/2 cups hot water </span></li>
<li class="ingredient"><span style="font-size: small;">3 carrots, peeled and chopped </span></li>
<li class="ingredient"><span style="font-size: small;">1 </span><span style="color: black; font-size: small;">onion</span><span style="font-size: small;">, peeled and chopped </span></li>
<li class="ingredient"><span style="font-size: small;">1 red bell pepper, seeded and chopped </span></li>
<li class="ingredient"><span style="font-size: small;">2 </span><span style="color: black; font-size: small;">garlic</span><span style="font-size: small;"> cloves </span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup olive oil </span></li>
<li class="ingredient"><span style="font-size: small;">2 teaspoons chopped fresh thyme leaves </span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon chopped fresh </span><span style="color: black; font-size: small;">oregano</span><span style="font-size: small;"> leaves </span></li>
<li class="ingredient"><span style="font-size: small;">2 teaspoons salt </span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon freshly ground black pepper </span></li>
<li class="ingredient"><span style="font-size: small;">5 ounces assorted mushrooms (like </span><span style="color: black; font-size: small;">shiitake</span><span style="font-size: small;">, cremini, and brown), stemmed and chopped </span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons tomato paste </span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup red </span><span style="color: black; font-size: small;">wine</span><span style="font-size: small;"> </span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup mascarpone cheese </span></li>
<li class="ingredient"><span style="font-size: small;">1 pound rigatoni pasta </span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup </span><span style="color: black; font-size: small;">Parmesan</span><span style="font-size: small;"> </span></li>
</ul><h2><span style="font-size: small;">Directions</span></h2><div class="instructions"><span style="color: black; font-size: small;">Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.</span><br />
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<span style="color: black;"><span style="font-size: small;">Place the carrots, onion, bell pepper, and garlic in a </span><span style="font-size: small;">food processor</span><span style="font-size: small;">. </span><span style="font-size: small;">Pulse</span><span style="font-size: small;"> the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, </span><span style="font-size: small;">thyme</span><span style="font-size: small;">, oregano, salt, and pepper and cook until tender, about 6 minutes. </span><span style="font-size: small;">Strain</span><span style="font-size: small;"> the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini </span><span style="font-size: small;">mushroom</span><span style="font-size: small;"> liquid and red wine. Bring the liquid to a </span><span style="font-size: small;">boil</span><span style="font-size: small;">, reduce the heat to low, and let the mixture </span><span style="font-size: small;">simmer</span><span style="font-size: small;"> until the liquid is reduced by half, about 10 minutes. Add </span><span style="font-size: small;">mascarpone</span><span style="font-size: small;"> cheese and stir just until the </span><span style="font-size: small;">cheese</span><span style="font-size: small;"> is incorporated.</span></span><br />
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<span style="color: black;"><span style="font-size: small;">Meanwhile, bring a large pot of salted water to a boil over high heat. Add the </span><span style="font-size: small;">pasta</span><span style="font-size: small;"> and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. </span><span style="font-size: small;">Drain</span><span style="font-size: small;"> pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to </span><span style="font-size: small;">moisten</span><span style="font-size: small;"> the </span><span style="font-size: small;">sauce</span></span><span style="font-size: small;">. Toss with Parmesan and serve.</span><br />
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<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html"><span style="font-size: small;">http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html</span></a></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com2tag:blogger.com,1999:blog-5999483578099427579.post-42604567265408930512010-11-10T10:35:00.000-08:002010-11-10T10:35:41.936-08:00November Shopping At BJS Gourmet Foods<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrJBh4IQUI/AAAAAAAAACU/XYKOUjiiUOc/s1600/grana+pandano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrJBh4IQUI/AAAAAAAAACU/XYKOUjiiUOc/s1600/grana+pandano.jpg" /></a></div>Grana Pandano Cheese - $15.99 per pound<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNqnOF02JeI/AAAAAAAAAAM/rXoglLt_eX0/s1600/fior+di+latte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNqnOF02JeI/AAAAAAAAAAM/rXoglLt_eX0/s1600/fior+di+latte.jpg" /></a></div>Fior Di Latte - Fresh Mozzarella $7.00 per pound<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNqwsY5Ky0I/AAAAAAAAABA/L5wIpyMIYFk/s1600/tarallini+caserecci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNqwsY5Ky0I/AAAAAAAAABA/L5wIpyMIYFk/s320/tarallini+caserecci.jpg" width="320" /></a></div>Oropan Forte - Tarillini Olive Oil Flavored $4.99<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrgZglhUeI/AAAAAAAAAEI/G8h8hT1P6cA/s1600/bal_amaretti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrgZglhUeI/AAAAAAAAAEI/G8h8hT1P6cA/s320/bal_amaretti.jpg" width="320" /></a></div>Amaretti Cookies $6.99<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrgY_uqEUI/AAAAAAAAAD8/1KEmu3XRM0k/s1600/luparo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrgY_uqEUI/AAAAAAAAAD8/1KEmu3XRM0k/s320/luparo.jpg" width="320" /></a></div>Lupara Bufallo Mozzarella $10.99<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrgYHG394I/AAAAAAAAAD0/DFXhFAAVHeI/s1600/parmigiano%2525202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrgYHG394I/AAAAAAAAAD0/DFXhFAAVHeI/s1600/parmigiano%2525202.jpg" /></a></div>Parmigiano Reggiano Cheese $17.99 per pound<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrh-CEAG7I/AAAAAAAAAH8/BMDBB74zutY/s1600/9-l_epoisses_affine_au_marc_de_bourgogne_sur_paille_aop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="http://4.bp.blogspot.com/_Vf_M4q5VsKI/TNrh-CEAG7I/AAAAAAAAAH8/BMDBB74zutY/s320/9-l_epoisses_affine_au_marc_de_bourgogne_sur_paille_aop.jpg" width="320" /></a></div>Epoisses Cheese $23.99<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNriH596R5I/AAAAAAAAAKI/rYALViq_zrs/s1600/burrata+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNriH596R5I/AAAAAAAAAKI/rYALViq_zrs/s1600/burrata+cheese.jpg" /></a></div>Mozzarita Buratta Cheese $6.50<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNriZRKvGMI/AAAAAAAAANE/IA-YiCmRiDQ/s1600/culatello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNriZRKvGMI/AAAAAAAAANE/IA-YiCmRiDQ/s1600/culatello.jpg" /></a></div>Culatello Ham $14.99 per pound<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrldeDOIwI/AAAAAAAAANw/MwJ5j-67NU8/s1600/prosciuttoparma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://1.bp.blogspot.com/_Vf_M4q5VsKI/TNrldeDOIwI/AAAAAAAAANw/MwJ5j-67NU8/s320/prosciuttoparma.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: left;">Proscuitto Ham - Antica Salumeria Rosi Parma $17.99</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For more information, products and promotional sales visit the website at <a href="http://www.bjsgourmetfoods.com/">http://www.bjsgourmetfoods.com/</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0tag:blogger.com,1999:blog-5999483578099427579.post-20559835215889228722010-11-10T08:23:00.000-08:002010-11-10T19:17:22.767-08:00Salone Del Gusto 2010 - Torino, ItalyI was privileged to be able to attend Salone Del Guston in Torino, Italy this past October. Salone Del Gusto is an exhibition of those sustaining the artisnal food trade. The festival is a celebration of what we eat, and those who make it!<br />
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The festival included the following themes:<br />
<ul><li>Marketplace</li>
<li>The Slow Food Presidia</li>
<li>Enoteca</li>
<li>Street Food</li>
<li>Cocktail Bar</li>
</ul>The Marketplace the exhibitors were themed by their regions and the regions where the foods were procuced. Of course I was biased to one particular region...ITALY<br />
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Slow Food was a term I was not familiar with, but when I was explained the termniology of Slow Food I immediately inducted this new word into my food vocabulary. The Presidia which are considered smaller producers of sustainable food such as cheeses, cured meats, sweets, vegetables, grains and other foods protected by Slow Food. <br />
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Slow Food is a global grassroots organizaton with supporters in a 150 countries who link the pleasure of food with a communal and environmental committment.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNrAyG-ctTI/AAAAAAAAAB4/dXt_SKfaIBI/s1600/the-handover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNrAyG-ctTI/AAAAAAAAAB4/dXt_SKfaIBI/s320/the-handover.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNrBeaiKdhI/AAAAAAAAACA/3msQaL5gcrw/s1600/proscuitto+di+san+daniele.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://2.bp.blogspot.com/_Vf_M4q5VsKI/TNrBeaiKdhI/AAAAAAAAACA/3msQaL5gcrw/s320/proscuitto+di+san+daniele.jpg" width="320" /></a></div><br />
Enoteca, the wine tasting pavillion, was remarkable...nothing like a permeable wine to cleanse your palatte after sampling a diverse mix of food. I felt like I was in an infinite wine bar with more wine than I could consume in an entire lifetime.<br />
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Street Foods - there was an array of vendors from every where including my country of choice ITALY, China, Sweden, France, Spain, and each had their spin on street foods...many of them being exotic in nature.<br />
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The Cocktail Bar, happened to be many of the attendees favorite. The had bartenders from around the world showcasing their talents, throwing and catching liquor bottles and then making fabulous concoctions of liquors, liquerosas, fruity cocktail and exotic cocktails with ingredients I couldn't pronounce.<br />
<div class="separator" style="clear: both; text-align: center;"></div>BJ's Gourmet Foodshttp://www.blogger.com/profile/06801248499653919567noreply@blogger.com0