HOLIDAY GIFTING FOR THE FOODIE, COOK AND BAKER

Regardless of the reason or season, those who love the art of cooking also love receiving a thoughtful and inspiring culinary gift, and what better time than the holidays to consider gifting that special someone on your list.  In this year’s Gifting Guide, I’ve assembled some of my favorites and top picks for that special foodie, cook and baker on your list, including yourself.  Of course, your imagination is your ultimate guide.  Enjoy!

~ Tantalizing Tastings ~

Alessi Italian Foods ~ As a child, Italian specialty items, especially sweets, were key to holiday and special occasion family celebrations.  Alessi Italian Foods consistently offers some of the finest imported Italian sweets and food items that evokes cherished memories of my childhood.  Some of my new favorite sweets include Cantuccini Alla Mandorla (Crisp Almond Cookies), Biscotti Savoiardi (Lady Fingers), Sfogliatine (Glazed Puff Pastry cookie), Panettone Classico, and Chocolate Premium Balsamic Reduction.

(Toasted Panettone Sundae with Chocolate Balsamic Reduction) 

The Cantuccini was a lightly sweetened and delicious crunchy almond biscotti; the Savoiardi was a tasty and airy cookie that had just the right amount of sugared topping; the Sfogliatine was a flaky puff pastry and deliciously crunchy, and had a unique sweet glazed topping; the Panettone was buttery and melted in the mouth with its tasty bits of candied orange peel and plump Sultana raisins; and, the Chocolate Balsamic Reduction had the perfect balance of sweetness from the chocolate and tang of the balsamic vinegar.   All of these would make for a grand basket of Italian specialty gifts, sure to please your gift recipient.  Here are my takes using some of these delicious treats; for additional recipe ideas, visit the website.  Biscotti Savoiardi ~ These traditional Tiramisu cookies are tasty on their own, but an interesting taste treat is to pair espresso soaked Biscotti, topped off with fresh strawberries that have been macerated in a sweet balsamic vinegar (like Alessi’s Raspberry Blush, or Orange Blossom Honey), and capped off with a generous dollop of whipped cream or Greek-style yogurt, and then drizzled with the Chocolate Balsamic Reduction; toasted pine nuts also add a nice tasting finish.  Panettone Classico ~ On its own, Panettone is delicious, but when used to make Panettone French Toast, the new flavor profile makes this breakfast treat a real winner.  On the website, there’s a recipe for Panettone Bread Pudding that is also delicious.  Another delicious take is to toast a slice of Panettone and top it off with premium vanilla ice cream and drizzle some of the tasty Chocolate Balsamic Reduction.  Chocolate Premium Balsamic Reduction ~ If you want to jazz up a fruit salad of berries and citrus, try adding a few drizzles of this delicious Reduction; the sweet and savory taste sensation will have you salivating.  http://alessifoods.com  http://www.vigo-alessi.com

Echelon Foods The Original Turducken ~ A popular any time of the year delicacy and delicious treat where all of the prep work has been taken care of.  Fully de-boned and seasoned chicken, duck, and turkey, plus a savory Italian sausage between each layer, makes this beauty easy to prepare…just thaw and roast according to package directions.  I’ve always loved chicken, duck, turkey, but when they’re combined, along with Italian sausage, the flavor marriage is incredibly delicious; the meat is moist, tender, and juicy; the leftovers are versatile and go great in casseroles, sandwiches, soups, or stews.  http://www.theoriginalturducken.com/index.html

  

(Baker's Brew Cocktail Crackers)

Savory Spice Shop ~ The Lincoln Park Square location in Chicago, one of several throughout the nation, offers a tremendous variety of specialty seasonings and spices; many of the unique blends are hand mixed in small batches to assure freshness for that special culinary creation.  A few of their delicious specialty blends are featured in recipes from their first-ever cookbook, “Spice to Plate”; included are Baker’s Brew Coffee Spice (ideal for sweet or savory dishes); Hidden Cove Lemon Garlic Blend (ideal as a rub or marinade for vegetables, fish, or meat); and, Paris Cheese Sprinkle (ideal for salads, dips, or spreads).  All of these unique specialty blends will add a new depth of flavor to your culinary creations. http://www.savoryspiceshop.com  http://www.savoryspiceshop.com/illinois/chicago-lincoln-square.html

Trump Winery ~ The Trump name, eponymous with quality, has another star in its impressive business crown.  Eric Trump, President, is at the helm of this sprawling Estate that’s situated near the beautiful Blue Ridge Mountains in picturesque Charlottesville, VA.  Winemaking isn’t new to Virginia; its heritage goes back to the Jamestown Settlement of 1607.  I had the pleasure of tasting some of the Trump Winery prized reds, whites, and rosés, and while I’m not an expert, I do know what I like, which is what enjoying wine is all about.  I’m the type that will have a chilled red with fish, or a chilled white or rosé with fish, seafood, or pork.  If the wine pleases my palette, I’m good.  Here is the mix of outstanding wines I tasted...(Whites) Sauvignon Blanc (2013)…a full bodied, crisp, clean, and strong oakiness; Chardonnay (2013)…light, crisp, clean, fruity; Sparkling Blanc de Blanc (2008)…reminded me of a crisp, sparkling, and refreshing Prosecco; (Rosés) Rosé (2013)…fruity, crisp, clean, beautiful color; Sparkling Rosé (2013)…fruity, crisp, clean, sparkling, beautiful color; (Reds) Meritage (2012)…fruity, well-balanced, mildly bold, beautiful color; New World Reserve (2012)…full bodied, rich and bold, deep rich color.  These wines would make for a wonderful gift for that special oenophile on your list.  http://www.trumpwinery.com

~ Tools of the Trade ~

The smart foodie loves maximizing their time efficiently by using tools designed to make their task effortless; or using pieces that speed up the cooking process; or, even using service pieces that functionally make an impression.  The following are must-haves will delight any foodie on your list. 

GreenPan ~ The leaders in healthy Thermalon Ceramic Non-Stick pans that also offer uniformity in heat distribution and retention without scorching food.  I especially enjoyed using the Lima 3D I Love Fish & Vegetable Open Frypan; the unique dimpling kept the flow of heat evenly distributed, while slightly elevating sautéed contents without over cooking.  http://www.green-pan.us/us/home-1867.htm

Knork ~ Dress up your table with beautiful Knork Flatware that elevates ordinary eating utensils into sleek implements with a contemporary design.  Ergonomically designed, lightweight and balanced throughout; also ambidextrous.  This beautiful, glossy 20-piece set is made of sturdy 18% chromium forged stainless steel fabricated from a solid form.  These implements add a beautiful luster with its mirrored and glossy finish to any table setting, whether simple or formal.  http://www.knork.net

Microplane Kitchen ~ The Microplane revolutionized the culinary industry and has come full-circle with a range of professional grade prep tools for the home cook and chef alike.  Their versatile Box Grater, Zester, Paddle Grater, Herb and Salad Chopper, and Cube Grater are must-have prep tools for the well-stocked kitchen; there’s a noticeable difference when using quality tools in the kitchen like these.  http://us.microplane.com/microplanekitchentools.aspx

Prepara ~ Prepara offers a wide range of prep tools that are inventive and practical.  My favorite is the Roasting Laurel, which is made of flexible silicone, and ideal for roasting meats or vegetables; the item naturally elevates the food items, which then allows for even flow and heat distribution.  http://prepara.com

Squish ~ The Collapsible Colander is one of many tools in this line that are unique and functional; the collapsible design feature helps minimize the storage footprint; bright primary colors add a bit of whimsy to these products and your kitchen.  http://www.robinsonus.com/Brands/Squish.aspx

Wüsthof ~ The iconic cutlery company knows for its precision honed surgical steel blades that offer superior accuracy, flexibility, and durability.  My favorite is the Traveller Set, which is great for away or at-home; it offers a full array of superior culinary tools, including three knives, kitchen shears, blade sharpener, and corkscrew.  The precision sharp blades make chopping, mincing, and cutting effortless.  http://www.wusthof.com/usa/index.jsp

~ Cookbooks to Explore ~

I love leafing through cookbooks, getting inspired, learning about new ingredients and techniques, experiencing new culinary wonders from an unfamiliar culture or region, or even gaining clarity or reiteration on content and concepts.  The key to these cookbooks is to use fresh, quality ingredients that are locally produced or accessible, wherever possible.  Using the right blend of spices and seasonings is key to ramping up the overall flavor profile.  Fresh and healthy ingredients and simple recipes are the common theme in these cookbook offerings.  Following are some recent cookbooks I stumbled across that would be great additions to anyone’s cookbook library. 

Annabel Jackson & Linda Chia ~ “The Yunnan Cookbook (Recipes from China’s Land of Ethnic Diversity)” ~ This book beautifully marries the diverse culture and cuisine of China’s Yunnan province.  “…Within China, Yunnan inhabits a unique space.  It borders the provinces of Guangxi, Guizhoiu, Sichuan and Tibet to the east and north, but its longest border, to the west and south, is shared not with another Chinese province but with Burma and it also touches base with northern parts of Vietnam and Laos…” Ethnically rich with diverse variations of cuisine, recipes presented in the book combine simple, fresh ingredients for tasty and delicious dishes; each section provides in-depth insight into the traditions and customs of locals, which enables a better appreciation for each recipe and region.  Ingredients and methods are simple, but also rich in flavor profiles.

Justin Cline Macy and Kim Macy ~ “Miraval’s’ Sweet & Savory Cooking” ~ On my wish list is a weeklong stay at this health and wellness refuge.  Known for its fresh and healthy cuisine, Miraval’s top chefs have put together a beautiful book that captures the spirit and flavor of the cherished dishes served each day to guests.  This is no ordinary tasteless, cardboard-y “spa” cuisine!  Its recipes represent upscale, inventive, nutritionally dense creative culinary creations.  In addition to delicious and healthy recipes, there are additional sections on “The Best Equipment for Sweet and Savory Cooking”, “Kitchen Tips and Helpful Hints”, “The Sweet and Savory Cooking Pantry”, and “Sweet and Savory Cooking Secret Ingredients”.  Although I’m not able to experience Miraval at this time or in the foreseeable future, having this incredible inspirational resource cookbook is just like being there!

P. Allen Smith ~ “Seasonal Recipes from the Garden” ~ This popular celebrity gardener and designer has turned those talents into the culinary realm.  The recipes in this cookbook reflect his bountiful and seasonal garden harvests, and are further guided by his homey explanations for each simple and delicious dish.  He further segments by seasonal recipes that match seasonality of ingredients, which as we all know is the best way to consume food when it’s at its most favorable nutritional density; ingredients that are seasonal are also more economical, especially when sourced locally; there’s also a section on “How to Grow Ingredients for Your Recipes” and includes his expertise and insight on gardening, including how to thoroughly understand climate, soil, and other factors critical to the growing cycle. 

 

Savory Spice Shop ~ “Spice to Plate” ~ In the “Tantalizing Tastings” section above, I briefly mention this first-ever cookbook from this nationwide spice and seasoning emporium.  The book is a collection of recipes based on ten of their signature hand-crafted spice blends.  Marrying fresh ingredients with these inventive blends will definitely heighten the flavor profile of each dish.  The book also includes sections on “The Spice Rack” (recommends which additional spices and seasonings will be needed for the recipes), “Pantry Staples”, and “Recipe Guide”.  For those too timid to spice or season, for fear of creating a taste disaster, trust these delicious blends in your quest for mastering the art of cooking.  Each retail location offers in-depth demonstrations and tastings; expert staff will guide the newbie and the experienced cook on their spice and seasoning journey.

Scott Myers and Gabriele Gugetzer ~ “Authentic Mexican Cooking” ~ With Mexican cuisine mainstream for years, including readily available ingredients in most supermarkets for these tasty dishes, this book is a collection of traditional recipes for soups, sauces, tacos, burritos, tamales, poultry, fish, meats, desserts, and beverages.  The recipes are culled from various regions, with simple ingredients and easy to follow recipes.

Tina Nordström ~ “Scandinavian Cooking (Simple Recipes for Home-Style Scandinavian Cuisine)” ~ I’ve always enjoyed watching the PBS series “New Scandinavian Cooking”, which features celebrated Chef Nordström.  With an unpretentious style, she simplifies and clarifies any misconceptions about this delicious cuisine.  The book is also like having her in your kitchen, guiding you through her recipes with her whimsical style.  The book offers a wide range of home-style recipes that are simple and easy to follow.

Todd English ~ “Cooking in Everyday English (The ABCs of Great Flavor at Home)” ~ Another book by this celebrated chef that captures his passion for cooking.  All of the recipes are explained in simple detail, and are easy to follow.  The Contents are segmented into course categories, each with thumbnail images; there’s even a recipe section for “Kids and Family”.  The book also has sections on what items to have on hand in the pantry, to prepare and cook in, and also contains explanations on types of salt, cheeses, condiments, etc.

Wolfgang Puck ~ “Wolfgang Puck Makes It Healthy (Light, Delicious Recipes and Easy Exercises for a Better Life)” ~ This is an inspiring book loaded with healthy recipes that are easy to follow, plus fitness routines that helped this celebrity chef drop unwanted pounds while upping his healthy eating quotient with a healthier approach to cooking; includes a great deal of information and insight on how he achieved his goals, along with sage advice and encouragement, and delicious fresh and healthy recipes.   

~ More Gifting Ideas ~

(Image from www.dotcomwomen.com)

Putting your personality behind the gift always heightens the gift’s meaning for that special someone on your list.  Following are a few additional gift ideas that can easily add some holiday sparkle to your giving.

Gift Cards ~ Use your imagination to come up with the perfect gift card for that special someone on your list.  Consider gift cards to restaurants, food and wine tours, cooking classes, specialty stores (e.g. Williams-Sonoma, Sur La Table, Eataly), etc. 

Gift Baskets ~ Consider creating a themed gift basket of any of my holiday gift picks; additional items tucked inside the gift basket might include a gift card, or sweets plus hot cocoa or espresso mix; fixings for a buffet meal, including cheeses and crackers, a bottle of wine, specialty spreads (try making your own cranberry chutney), artisan breads; a cookbook with a collection of pantry staple items and prep tools; homemade baked goods, complete with a cherished recipe and all the fixings, etc….use your imagination to customize the gift basket.  Lastly, don’t forget to make a stunning presentation by adding creative décor to the basket, like French wired ribbon, raffia, burlap ties, tea towels, etc.  All of these extra touches add a nice homey accent to your gift.

~ In Closing ~

(Image from www.themashable.com)

Whatever the reason, whatever the season, give generously from the heart to those who have meant the most to you…family, friends, etc.  Don’t forget the simplest of gifts, either ~ like an utterance of gratitude, volunteering, donating to a local or other charitable cause, spending time with loved ones, or giving a huge hug and kiss to a loved one, or someone special in your life. 

~ To you and yours, Merry Christmas and Happiest of Holidays ~

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from www.bestmixerreviews.com; all other photo credits as represented by the specific brand.)

MORE TASTINGS ~ OUT & ABOUT ~ PART THREE

Here are a few more recent experiences to keep in mind the next time you’re thinking about expanding your culinary horizons…..

(Chicago Gourmet has it all, including these architectural marvels.)

Chicago Gourmet ~ Bon Appétit Magazine’s Seventh Annual Chicago Gourmet, is THE place to be for consummate foodies and oenophiles.  The annual event is a celebration of all-things food and wine, and features competitions, demonstrations, seminars, book signings, gourmet food tastings, wine tastings, as well as fund raising.  Over one hundred fifty of Chicago’s finest restaurants and chefs are featured throughout the event, with many of the area’s restaurants offering event features as part of their menu offerings coinciding with the main event.  Each year, the multi-day event gets bigger and bigger, and this year’s event was no different.  Including the Hamburger Hop Competition, Chicago Gourmet and Grand Cru, the combined events drew an astounding 12,456 guests in just a few days.  Chicago Gourmet spotlights the best in the culinary world from around the world and includes showcasing award-winning restaurants, master sommeliers, vintners, spirit and wine makers, premium breweries, popular mixologists, rising star chefs, celebrity chefs, and internationally renowned chefs.  Tickets are sold per day of the event, so you really need to come with a hearty appetite; it’s virtually impossible to consume every tasting offered, but it sure is enjoyable indulging in some and then figuring out which ones you’ll table for next year’s event.  Next year’s event will be September 25 – 27, 2015, so mark your calendars.  http://www.chicagogourmet.org

(Beef Tenderloin; photo by Wilbert Jones)

L20 Restaurant ~ The Two-Michelin Starred fine dining establishment in Chicago’s trendy Lincoln Park area will be closing its doors by year’s end to make way for a re-imagined new dining experience that will feature the culinary wizardry of rotating chefs brought in from around the country.  I recently attended a special dinner event for Tourism Quebec and was very impressed with the food, service and décor.  Besides scrumptious passed hors d’oeuvres, a three course dinner menu highlighted the evening; it consisted of ahi tuna, avocado mousse and torn basil salad, choice of striped bass, bouillabaisse broth, tomato confit and fennel, or beef tenderloin (which I chose), royal trumpet mushroom and butternut squash puree, and chocolate crémeux with lemon brioche.  I’d like to return to experience one of its initial dinner offerings under the new concept.  L20 Restaurant is one of the Lettuce Entertain You Enterprises, Inc. (LEYE) restaurants.  http://l2orestaurant.com

(Assortment of delicious bites.) 

Marion Street Market ~ If you’re looking for a unique bistro experience, this place is for

(Chef Steve Chiappetti)

you.  A mainstay and local favorite in trendy Oak Park that’s easy to get to by mass transit or main highways, Marion Street Market is a hybrid that’s restaurant, artisanal market (cheeses, cured meats, fresh baked breads, wine, beer, etc.), and bar where folks come to celebrate the best in food and beverage.  Menu items are fresh, local and seasonal, and all expertly imagined by culinary wizard Chef Steve Chiappetti.  I attended a special tasting recently, which featured delicious foods and libations that included specialty cheeses, dried fruits, flatbreads, crackers, prime beef, artisanal honeys, lobster mac n’ cheese, micro brews, and wines.  This beautiful bistro environment will have you coming back for more and more inventive dining and marketing experiences.  http://www.marionstreetcheesemarket.com

(Turducken Roast, a star attraction for the holiday feast.)

The Original Turducken by Echelon Foods ~ When turkey, duck and chicken are deboned and then stuffed inside the gastric cavities of each other, using a savory bread and sausage stuffing as the glue, ta-dah, the Turducken is born, a form of engastration.  The technique is certainly not new and has its culinary history in various cultures since the nineteenth century; earlier iterations included the Pandora’s Cushion, a goose stuffed with a chicken stuffed with a quail; later variations include the Gooducken, Ballotine, and Bustard.  Chef Paul Prudhomme is credited with popularizing the

(Momma Cuisine)

Turducken, but no one can state for certain who “invented it”.  Suffice it to say, its popularity made its way from Louisiana up north and it’s now a favorite main attraction on holiday tables.  I had the pleasure of attending a special presentation, demonstration and tasting of this delicious creation at one of Chicago’s newest restaurants, Reverie Chicago, an upscale restaurant in Chicago’s trendy River North area.  The main attraction at this special event was the Original Turducken by Echelon Foods.  Leading the demonstration was popular Momma Cuisine, who is currently touring the U.S. to introduce folks to this delicious alternative to the humble turkey feast just in time for this holiday season.  I was amazed at the tenderness and juiciness of this roast.  While individually I love the taste of turkey, duck, and chicken, the combination of these three “birds”, the combined taste experience was intensified and elevated into mouth-watering goodness.  The Turducken products are made in Iowa, using the finest whole birds that are deboned and then stuffed using a flavorful spicy Italian sausage and seasoned breadcrumb mixture.  All of the guesswork is taken out of preparation; no deboning is required; all one has to do is safely thaw it and then roast it according to directions. The finished main attraction ramps up the holiday meal to extraordinary, where gravy is definitely optional, it’s that tender and juicy.  Slicing into the Turducken is a showstopper, but tasting it is even better.  The Original Turducken by Echelon Foods is available at Jewel-Osco, or online at Costco. http://www.theoriginalturducken.com  http://mommacuisine.com  http://www.jewelosco.com/ - 1  http://www.costco.com

~ In Closing ~

Be sure to check each website or social media listing for additional information; don’t overlook signing up to receive regular email updates as well. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)

MORE TASTINGS ~ OUT & ABOUT ~ PART TWO

Here are a few recent experiences to keep in mind the next time you’re thinking about expanding your culinary horizons…..

French Pastry School and Pastry Chicago’s Fourth Annual Brownie Competition ~ The 4th Annual Pastry Chicago Brownie Competition was recently held at Alliance Paper & Food Service.  The winner of this year’s competition was Anabella Sosa Diaz; her decadent entry, Cashew Caramel Chocolate Brownies, beat out twenty other brownie recipes for First Place.  Winners went home with prizes from competition sponsors that included Plugra Butter, King Arthur Flour, KitchenAid, and Nielsen-Massey Vanillas.  While judging took place, World Pastry Champion and Chef Instructor Patrice Caillot demonstrated his indulgent crispy brownie recipe that was topped off with decadent ganache.  Attendees got a chance to indulge in these extraordinary sweets; the crispy portion of the light and delicate brownie had just the right amount of sweetness, but the ganache topping was incredibly sweet, even for my taste; that being said, these brownies were fabulous.  Overall, this was an interesting event and the first of its kind I attended.  I was amazed at the talent, beauty and creativity of each brownie entry.  I’m lucky if a boxed cake mix comes out tasting good when I make one!  http://www.frenchpastryschool.com  http://www.pastrychicago.org

Maggiano’s Oak Brook ~ I was curious about the latest menu offering from this franchise restaurant.  The “Lighter Takes” menu are chef adaptations of their most popular dishes, but made healthier with reduced fat, sodium, and carbs, and a caloric cut by at least fifty-percent.  I tasted their Hand-Cut Fettuccine Alfredo with Grilled Chicken, Asparagus, and Light Asiago Cream Sauce; the reduced calories for the new menu feature was 850 versus 1,570 calories for the original recipe; the newer recipe uses a lighter sauce, versus the creamier, fattier version in the original recipe; I especially enjoyed the grilled chicken and asparagus, but did find the sauce too watery and bland; perhaps some grated Parmesan would’ve oomphed the flavor quotient.  I also tasted the Taylor Street Baked Ziti with Chicken Sausage, Herbed Ricotta, Mozzarella, and Pomodoro Sauce; the reduced calories for the new menu feature was 950 versus 1,410 for the original recipe; the reduced calorie version swaps out the traditional Italian sausage with chicken sausage, which dramatically reduces calories; the herbed ricotta added a nice touch that made the overall flavor delicious; the tomato sauce was a bit watery and needed more tomato added to it.  All portion sizes are very generous to begin with, and can easily be shared, or half of the portion can be taken home. If you’re looking to pare down calories, the new “Lighter Takes” menu options are a good bet based on what I tasted; overall, the flavors didn’t suffer from the calorie makeovers.  Maggiano’s continues to offer its buy one, get one pasta deal.  http://www.maggianos.com

(Photo by Julie Hendricksen)

Pirch Chicago ~ I’ve had the pleasure of participating in two weekly hands-on cooking demonstrations in the popular “Sourcing Saturday” events at this upscale kitchen-bath-laundry store; these hands-on cooking demonstrations celebrate fresh and local foods, while participants are guided by the expert culinary staff on prepping and cooking featured menu items prepared on top of the line ranges and ovens; once the items are cooked, participants savor their culinary labors.  Once a month, another popular venue is the “Cinema Sunday”.  A family-themed feature film is shown, while the culinary staff prepares a special menu; after the movie, everyone enjoys the delicious culinary creations.  The day I went, we watched the movie “Matilda”, which I had never seen before and found it to be entertaining with a twist of dark kiddie humor.  The culinary staff prepared a menu consisting of Matilda Pancakes with Apples, Cinnamon and Whipped Cream; Salad of Mixed Greens, Cucumbers, Grape Tomatoes, and Purple Carrots, dressed with a light Vinaigrette; Bacon-Wrapped Meatloaf stuffed with veggies, Mashed Yellow Lentils, and Green Peas; and, Chocolate Fudge Cake with Strawberry Whipped Cream.  This was a delicious and entertaining way to spend a Sunday afternoon.  http://www.pirch.com/location/chicago/

~ In Closing ~

Be sure to check each website or social media listing for additional information; don’t overlook signing up to receive regular email updates as well. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from dreamatico.com; all other photo credits as represented by the specific brand.)

HONORING ITALIAN-AMERICAN HERITAGE MONTH WITH ALESSI ITALIAN FOODS

October is Italian-American Heritage Month, and as an Italian-American on my mother's side, I'm proud of my heritage and all of the many contributions Italian-Americans have made in shaping and developing our cherished nation.

Escaping poverty, and striving for a better life for their families, Italians began emigrating from their motherland to the U.S. in the late 1880s; by the early 2000s, there were over twenty-four million who would call America their new home.  http://en.wikipedia.org/wiki/Italian_American

My mother’s people traveled from Calabria to their new homeland in the early 1900s, and would eventually take root in the Chicago-area.  (My father’s people, Austro-Hungarian, also came to America in the early 1900s).  Both of my parents were first-borne Americans, as were their siblings.  Faith, family, and food were the underpinnings of their upbringing, as well as mine. 

Like many immigrants, my parent’s families were poor and unlike today, there weren’t any government or social agencies who gave aid to the poor; back then, families made the most of what was available by earning a meager income to help take care of their growing families; sometimes there wasn't enough food to go around, but somehow, everyone managed.  The English language was stressed with utmost importance, because in order to succeed in the new homeland, the language also needed to be mastered, that, and also getting a good education.  The mother tongue was spoken in the household, but so was English; the respective cultures never suffered and were never lost.

Growing up, most of our meals were humble and used many of the food conveniences of the era, but as often as possible, my mother always used fresh produce, whenever it was available and in season.  But, the most memorable dishes were those my mother made, that she learned by watching her mother, the grandmother I never knew, for special occasions like birthdays, First Holy Communion, Confirmations, graduations, and holidays.  These specialties were labor intensive and involved huge amounts of ingredients and foodstuffs.  My parents also made homemade sweet and hot Italian sausage and sold it to the neighbors on a limited basis. 

To this day, my favorite food is Italian, and over the years, I’ve learned to experiment and adapt many of my mother’s simple, uncomplicated dishes; but, somehow, they never, ever tasted the same…there’s nothing like the touch of momma!!  The following focuses on Alessi Italian Foods, its history, and its products.  The vast array of high-quality food products available from Alessi Italian Foods is reminiscent of my mother’s specialty dishes; consistent quality based on fresh and natural ingredients, makes for delicious tasting creations. 

~ How Alessi Italian Foods Began ~

“In 1947, the Nation was celebrating the end of World War II. Some 40 years earlier, Antonino Alessi and his family emigrated from their native Sicily to come to America, the land of opportunity.  Tampa, then a sleepy port town known mainly for handmade cigars, was chosen as home.  At age 19, Antonino (Tony) landed a job as a salesman for a national company, and quickly became one of their best.  Time went on and Tony's success continued.  Always looking to the future however, he realized he would be faced with a dilemma.  The company he worked for had policy that would not allow family members to be hired.  Concerned with providing for the welfare of his two sons and desiring to establish an opportunity for his family to work together, Tony left the security of his career position to build Vigo Importing Company.  In so doing, he displayed that same pioneering spirit that guided his parents to America a generation before, a spirit, which continues today at Vigo Importing into the third generation.  Together with their father, sons Tony Jr., and Alfred have brought Vigo Importing Company from its humble origins to what is now a multi-million dollar corporation with national and international sales.

    In these days of corporate raiders and huge multi-national conglomerates, Vigo Importing Company is somewhat an anachronism.  We remain a family business, squarely attuned to the changing needs of the marketplace and clearly aware of what has brought us this far: quality, innovation and value.  We use only the best and freshest ingredients to produce truly unique products at economical prices.  We search the world for new tastes and products and strive to bring them to you.

    As a result of this pursuit, the Alessi product line was born.  These specialties capture the best of traditional Italian cuisine.  From the sun-kissed peaks of Sicily, to the northern vales of Tuscany, every facet of Italian culture can be tasted and experienced.  The Alessi label even means things that the Italians haven't thought of, like White Balsamic Vinegar.  It's so different that we have been granted a patent by the United States Federal Government for developing a new art.  Let Alessi turn you into an Everyday Gourmet.

    You see, at Vigo Importing Company food is our business.  And we take it seriously.  We strongly feel that the quality and variety of the food you eat enriches your life, and we pledge to do all we can to provide you with products of which we are proud.”

~ Alessi Italian Foods ~

The following items were tested in my home kitchen, and represent a small selection of the extensive products available online, retail grocery, and specialty food markets.  No matter which product I cooked with, the taste was clean, fresh, and delicious; each product was made from fresh, premium quality ingredients, and represented traditional Italian standards and products at their finest.  Each one I used reminded me of my mother’s cherished recipe ingredients that she learned how to master at her mother’s side, and in turn, I learned from my mother.  Alessi Italian Foods definitely rekindled and reconnected me with those cherished memories learned at a young age in my family’s home kitchen. 

The Alessi Italian Foods Experience ~

Mediterranean Specialties ~ Sun Dried Tomato Pesto, Basil Pesto, Roasted Garlic Puree

Soup ~ Porcini Mushroom Soup

Rice ~ Risotto Milanese Style With Saffron, Risotto With Porcini Mushrooms

Pasta and Gnocchi ~ Enriched One-Step Lasagna, Gnocchi Di Patate

Premium All Natural Tomato Sauce ~ Smooth Marinara, Princess Sauce With Heavy Cream, Puttanesca With Olives, Capers, and Anchovies

Olive Oil ~ Extra Virgin Olive Oil

Vinegar – Balsamic ~ White Balsamic, White Balsamic Orange Blossom Honey, White Balsamic Raspberry Blush, Balsamic Reduction Glaze, White Balsamic Reduction Dijon Mustard Infused Glaze, Balsamic Reduction Glaze Chocolate

~ My Adaptations ~

Lasagna ~ Alessi Smooth Marinara Sauce, Lasagne; added Tomato Pesto, Basil Pesto, and Garlic Puree to fresh ricotta cheese.  I also peeled and sliced eggplant into one-quarter inch rounds, salted each slice and placed in a colander, with a weight on top (the salt pulls out the bitterness of the eggplant); after this step, blot dry and dredge in flour, and discard liquid; lightly brown each side in Olive Oil.  In a lightly oiled oblong baking dish, alternate layers of sauce, uncooked pasta, seasoned ricotta, and browned eggplant slices; repeat until ingredients are used up; top off with shredded Mozzarella and grated Parmesan; bake at 350 degrees in oven until cheeses have thoroughly melted and become slightly browned.

Gnocchi Supreme ~ Alessi Gnocchi Di Patate and Porcini Mushroom Soup; cook the Gnocchi Di Patate according to package directions; drain.  Reduce amount of liquid called for when preparing the Porcini Mushroom Soup and cook to a consistency of a sauce; add to cooked Gnocchi; for a flavor add, sauté thinly sliced fennel, including fronds, sliced sweet onion, and Garlic Puree; mix everything and mixture place in lightly oiled baking dish and top with bread crumbs that have been flavored with a choice of grated Italian cheeses such as Asiago, Grana Padano, Parmigiano-Reggiano, or Pecorino; bake at 350 degrees in oven until topping turns slightly browned. 

Quick Takes ~ Prepare either of the Risottos according to package.  Serve alongside browned lean meat that’s been added to one of the Pasta Sauces; top with freshly grated cheese of choice.  Complete the meal with a fresh salad made with a light dressing using any of the White Balsamic Vinegars, flavored with Basil Pesto, Tomato Pesto, and/or Garlic Puree, and Olive Oil.  Consider making a salad comprised of garbanzo and cannellini bean salad with thinly sliced shallots and chopped fresh Italian parsley; season with a dressing of one of these White Balsamic Vinegars, Olive Oil, Garlic Puree, and Basil Pesto.

Balsamic Reduction Glazes ~ Next time you braise, roast, bake, or grill, consider brushing your protein with one of these flavorful Glazes, or drizzling them on the cooked protein; the delightfully intense flavor these Reductions add to your finished dish is amazing.  Do consider using the Chocolate Glaze drizzles over fresh cut fresh fruits (e.g. pineapple, pear, kiwi, berries, etc.); or macerate the fruits in the Glaze and a hint of one of the flavored White Balsamic Vinegars; serve over pound cake or angel food cake, with an add of fresh whipped cream.

~ In Closing ~

You don’t have to be a celebrated chef to be a culinary wizard when it comes to cooking Italian.  Some of the best chefs began as home cooks, or learned from one.  What is key is having a passion for what you’re cooking, enjoying doing it, using quality ingredients and products such as Alessi Italian Foods, and feeding the hungry souls with joy and humility.  Be sure to check the website for recipes using Alessi Italian Foods.  Each product is flavorful, high quality, and delicious!  For more information about these wonderful products, including recipes, go to http://alessifoods.com and http://www.vigo-alessi.com/index.php?option=com_content&view=article&id=29&Itemid=53

  

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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(Introductory photo credit from italianfoodforever.com; second photo is of my mother; all other photo credits as represented by the specific brand.)