CELEBRATING ITALIAN HERITAGE MONTH ~ PART TWO

 

October is Italian Heritage Month.  It honors the many contributions people of Italian Heritage have contributed to America.  October is also National Pasta Month with October 25, 2013 designated as World Pasta Day.  Although a culinary cliché, pasta and pizza are probably the two most popular food groups people identify with Italian cuisine.  In that spirit, I want to share with you some wonderful recipes featuring products from De Cecco Pasta, Alessi and Vigo.  Part One featured products and recipes using De Cecco Pasta.  Part Two features products and recipes using Alessi and Vigo.  I’m also featuring my own recipe takes using various products from all three brands.  De Cecco Pasta, Alessi and Vigo bring authenticity to the table, no matter how simple or elaborate the culinary creation. 

~ ALESSI & VIGO ~

The Alessi family came to America in 1907 from Sicily to realize opportunities only the “new world” could offer.  In 1947, the founder left a successful sales career at Swift & Company and formed Vigo Importing Company as a family-owned importer of fine Italian products; eventually the Alessi brand was also developed, which represented unique and authentic products; both brands have been expanded over the years; today, there are 800 products between the two brands.  The company remains family-owned and is proud of the quality and value their products represent to all consumers who want to experience the authentic taste of Italy.  http://www.vigo-alessi.com/

~ Cheesy Stuffed Zucchini ~

  

Ingredients:

3 zucchinis

Alessi Sea Salt, to taste

Alessi Ground Black Pepper, to taste

2 tablespoons Alessi Extra Virgin Olive Oil

½ onion, finely chopped

½ cup Vigo Artichoke Hearts, drained and chopped

2 teaspoons Alessi Garlic Puree

¼ cup white wine

½ cup Vigo Seasoned Bread Crumbs

¼ cup grated Parmesan cheese

¼ cup parsley, chopped

1 tablespoon thyme, chopped

1.75 oz. Alessi Pine Nuts

¼ cup basil, chopped

Directions:  Preheat oven to 350.  Cut zucchini in half lengthwise and scoop out the pulp leaving about ¼” shell. Chop up the pulp and set aside. Place the zucchinis, cut sides up on a baking sheet. Sprinkle with salt and pepper, to taste.  Heat the olive oil in a large pan over medium heat. Add the zucchini pulp and onion. Sauté until onions are soft and translucent. Add the artichoke hearts and garlic and sauté for about a minute. Add the wine and let the liquid reduce.   Place the breadcrumbs in a bowl and stir in the zucchini pulp mixture, blend well. Add the remaining ingredients and mix evenly. Evenly spoon the mixture into the hollowed out zucchini shells. Bake for 35-40 minutes.

~ Stuffed Peppers ~

  

Ingredients:

1 cup Alessi Arborio Rice

2 cups Alessi Chunky Marinara Sauce, divided

6 large bell peppers

1 onion, chopped

1 tablespoon Alessi Extra Virgin Olive Oil

1 teaspoon Alessi Garlic Purée

1 pound ground beef

Alessi Sea Salt and Ground Black Pepper, to taste

1 cup shredded Parmesan cheese

Directions:  Preheat oven to 425°F. Line a large baking dish with foil.  Cook Arborio rice according to package directions. Transfer to a large bowl to let cool and stir in 1 cup of marinara sauce.  Bring a large pot of salted water to a boil over high heat. Cut off top of each pepper and scoop out seeds and membrane. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes. Using tongs remove peppers from water and drain upside-down on paper towels.

Sauté onion in olive oil until soft and translucent, stir in the garlic puree. Add meat and cook until crumbled and no longer pink. Stir in remaining 1 cup of marinara and season with salt and pepper. Reduce to medium heat for another 2-3 minutes. Add meat to rice and evenly combine.

Transfer peppers to baking dish and fill with rice and meat mixture. Top with shredded cheese and bake for 10 minutes or until cheese is melted.

~ Black Olive Pâté Pizza ~

Ingredients:

1 (13.8oz.) can refrigerated pizza dough

1 ½ tablespoon Alessi Extra Virgin Olive Oil

1 teaspoon Alessi Roasted Garlic Purée

Alessi Sea Salt, to taste

Alessi Ground Black Pepper, to taste

1 jar Alessi Black Olive Pate

½ (7.5 oz.) jar Alessi Roasted Red Peppers, drained and sliced

2 slices prosciutto, torn into pieces

1 cup shredded Italian cheese, divided

1 tablespoon basil, finely chopped

Directions:  Preheat oven to 400.  Roll out pizza dough onto a baking sheet. In a small bowl combine the olive oil and garlic purée. Brush oil over pizza dough and season with salt and pepper. Bake for 7-8 minutes and then remove from oven.  Spread the olive pate evenly over the dough, leaving room for a crust. Top with ½ cup of the shredded cheese. Add the red pepper slices and the prosciutto, then top with remaining cheese. Bake for 8-9 minutes until cheese is melted and crust is golden brown. Remove from oven and sprinkle basil on top.

~ MY RECIPE TAKES ~

Pasta ~  To cooked pasta, drizzle heated EVOO and sprinkle with red pepper flakes, fresh minced garlic (or garlic purée), black olive purée, dried oregano, chiffonade of fresh sweet basil and grated Romano cheese (or Parmigiano-Reggiano); toss until well blended.  (Products used ~ De Cecco, Alessi and Vigo)

Pasta Salad ~ Cooked and drained pasta; cut artichoke hearts, toasted pine nuts, chopped scallions, drained and rinsed garbanzo beans, garlic purée, black olive purée, EVOO, red or white Balsamic vinegar and basil pesto; diced roasted peppers; toss until well blended; chill.  (Products used ~ De Cecco, Alessi and Vigo)

Caprese Salad Deconstructed ~ Diced fresh mozzarella, sliced Roma tomatoes and sliced shallot; fresh garlic (or garlic purée) and black olive purée; diced roasted peppers; drizzle with EVOO, red or white Balsamic vinegar and basil pesto; toss until well blended; use a crusty bread to sop up the juices.  (Products used ~ De Cecco, Alessi and Vigo)

Marinara Sauce ~ Tomato puree, tomato paste, browned and drained meaty pork neck bones, dried oregano, dried basil (or basil pesto), black pepper, fresh garlic (or garlic purée) mushroom powder and a small amount of sugar to tame the uncooked tomato flavor; cook slowly over a low gas flame, stirring frequently and tasting periodically to balance herbs and seasonings; this should take at least four to six hours to properly cook; towards the end of cooking, add a cup of good dry red wine; serve over favorite pasta.  (Products used ~ De Cecco, Alessi and Vigo)

Roasted Bread ~ Use a good quality crusty Italian bread that’s been sliced diagonally; spread garlic purée and black olive purée on each slice; drizzle EVOO and sprinkle with grated cheese; bake until cheese melts.  (Products used ~ De Cecco, Alessi and Vigo)

DE CECCO PRODUCTS

Rigatoni

Spinach Fusilli

Whole Wheat Penne Rigate

Organic Spaghetti

Angel Hair Spaghetti

Pesto alla Genovese

Extra Virgin Olive Oil

ALESSI PRODUCTS

Pine Nuts

Calamata Olive Pâté

Roasted Garlic Spread

Garlic Purée

Chunky Marinara Sauce

Fra Diavalo Arrabiatta Sauce

Extra Virgin Olive Oil

Sea Salt & Black Pepper Mill Duo

Mini Cannoli Shells

VIGO PRODUCTS

Italian Style Bread Crumbs

Arborio Rice

Artichoke Hearts

Flame Roasted Peppers

~ END GAME ~

There is an abundance of imported and domestic Italian food products to chose from when considering your next Italian-inspired culinary creation.  Explore, experiment and enjoy.  Celebrate Italian Heritage, even if you’re not Italian.  Cucina felice…buon appetito!

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

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; she 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 from www.vaughnpl.info.  All other photo credits as represented by the specific brand.)

CELEBRATING ITALIAN HERITAGE MONTH ~ PART ONE

October is Italian Heritage Month.  It honors the many contributions people of Italian Heritage have contributed to America.  October is also National Pasta Month with October 25, 2013 designated as World Pasta Day.  Although a culinary cliché, pasta and pizza are probably the two most popular food groups people identify with Italian cuisine.  In that spirit, I want to share with you some wonderful recipes featuring products from De Cecco, Alessi and Vigo.  Part One features products and recipes using De Cecco.  Part Two will features products and recipes using Alessi and Vigo.  I’m also featuring my own recipe takes using various products from all three brands.  De Cecco, Alessi and Vigo bring authenticity to the table, no matter how simple or elaborate the culinary creation. 

~ DE CECCO CONTINUES ITS TRADITION ~

In addition to October 25, 2013 being World Pasta Day, it also marked the official opening of a special exhibit, “Opening the Vaults: Wonders of the 1893 World’s Fair” at Chicago’s Field Museum.  Artifacts that were part of this event and stored in the Museum’s vaults since that time, were placed on display; visitors to the exhibit will get a glimpse into Victoria-era life.  This massive event involved 46 countries, 65k exhibits and 200 buildings sprawled over an area equivalent to 600 acres.  Some 25 to 27 million visitors came to the event, which ran from May 1 to October 30, 1893, to see the latest in technology and innovation, history and culture.  http://en.wikipedia.org/wiki/World%27s_Columbian_Exposition

De Cecco Pasta featured prominently in what was also known as the 1893 Columbian Exposition and World’s Fair.  De Cecco Pasta was one of the many exhibitors at this “modern day marvel”. The event would also mark the first time De Cecco Pasta was introduced to the U.S. at this event.  Exhibitors were awarded Gold Medals for their products based on criteria that included the product’s superior quality, technological advancements and innovative manufacturing processes; for food-based exhibitors, aspects of the product’s taste, texture, color and consistency were also considered.  

De Cecco Pasta was awarded one of these prestigious Gold Medals.  This was quite an accomplishment for a company that had only been known in Europe for a mere six years, since its founding in 1887.  De Cecco’s founders were visionaries when it came to improving the manufacturing process for premium pasta product, but were also visionaries to take a leap of faith by coming to the U.S., the “new world”, to exhibit at the 1893 Columbian Exposition and World’s Fair. 

De Cecco Pasta continues to be Italy’s premium pasta brand.  Renowned chefs prefer the brand because of its superior qualities and consistent taste.  De Cecco Pasta is carefully crafted in the mountains of Central Italy and utilizes a proprietary manufacturing process to make its 160 pasta products.  Production starts with a milling process that only uses the heart of durum wheat to produce premium semolina, then mixes it with cool natural waters (sixty degrees Fahrenheit) from De Cecco’s own mountain spring; the semolina dough is then drawn through bronze die extruders to produce its unique shapes; the formed pasta is then placed in a carefully controlled environment and allowed to dry cure naturally and slowly at a low temperature, which can take anywhere from 18 to 35 hours. 

De Cecco knows that heat can be the enemy when it comes to pasta and can negatively impact the delicate properties of the finished product and its taste.  Heat affects the natural color and composition properties of the pasta and sacrifices its overall quality.  Because of these aspects, heat is never a part of the De Cecco process!  De Cecco Pasta cooks more evenly, with the outer portion never becoming mushy and the inner portion the perfect al dente consistency.  (I can’t the same for the many other brands of pasta I’ve tried, which were mushy on the inside and too al dente on the inside.)  Compared to other pasta brands, during the manufacturing process, a heat source is used in the mixing and drying steps; another, which heat source, is then used to speed the drying process of the formed pasta in about four hours.  The competition also uses Teflon dies that extrude the pasta shapes, resulting in a smoother outer portion of the form, which limits the ratio of sauce adherence to the pasta; this overall process by other brands also contributes to the dried product having a darker color, even before adding it to boiling water. 

This entire lengthy process guarantees that each pasta variety is consistent and to the high standards the company was established on.  De Cecco Pasta has been the recipient of numerous awards and accolades, and was recently inducted into the Italian Trade Commission’s Hall of Fame. Founded in 1886 by the De Cecco brothers in the Abruzzo region of central Italy, today De Cecco exports to more than 87 countries and is the world’s third largest manufacturer of pasta. Their product line includes 240 products, including premium pasta, sauces, its own brand of olive oil and other related fine foods.  http://www.dececcousa.com/

~ LUNCHEON PASTA FEATURES ~

The luncheon featured passed hors d’oeuvres.  The first course was a salad of mesclun greens, toasted quinoa, goat cheese and golden beet chips, dressed with apricot vinaigrette (tasty, but the quinoa wasn’t necessary and too crunchy).  The second course was a De Cecco Pasta Tasting featured in the following recipes (each portion was delicious).  Crusty Italian bread with De Cecco Extra Virgin Olive Oil for dipping was also served (a very balanced oil, without any harsh peppery overtones). The dessert featured an elegant Buttermilk Panna Cotta and Burgundy macerated strawberries, but missing from my portion were the garnishes of toasted hazelnuts and mint (elegant and silky with a delicious choice of pungent buttermilk as the base).  Prosecco, Pinot Grigio and a Cabernet were offered throughout the luncheon. 

OVERALL ~ The featured De Cecco Pastas were each cooked perfectly without the chew being too hard or the outer portion of the pasta mushy, two issues with many other pastas.  The sauces for each recipe were flavorful and adhered evenly to each pasta shape, making for a tasty and balanced blend of sauce with pasta.  The following recipes are easy to follow and require ingredients that are staple to most pantries. 

~ Brussels Sprout, Cauliflower and Shiitake Fusilli ~

MY TAKE ~ The Brussels sprouts and cauliflower were tender and sweet; the subtle taste of Shiitake mushrooms added an interesting, albeit flavorful texture.  The Spinach Fusilli and the delicate sauce were pungent with garlic; the sauce adhered nicely to the pasta.

Ingredients:

1 pound De Cecco Whole Wheat Fusilli, or Spinach Fusilli
8 ounces Brussels sprouts, trimmed
12 ounces cauliflower florets (about 4 cups)
1/4 cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided
4 medium shallots, finely chopped
4 garlic cloves, minced

7 ounces fresh shiitake mushrooms, stems removed
1 cup finely chopped fresh Italian parsley

Salt and pepper to taste

1/3 cup grated Parmesan cheese

Directions:  Cook pasta and Brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking.  Drain, reserving 1/4 cup pasta water.  While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15 to 30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.  Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.

~ Bucatini with Herbed Meat Sauce ~

MY TAKE ~ In place of the Bucatini, thick spaghetti was served.  The meat sauce was flavorful and balanced, without any one ingredient being dominant.  The thick and hearty sauce adhered nicely to the pasta. 

Ingredients:

1 pound De Cecco Bucatini or Linguine
3 tablespoons De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided

1 pound lean ground beef or ground lamb
4 garlic cloves, minced

3 bay leaves
1 tablespoon chopped fresh rosemary, divided

1/2 cup dry red wine
1 (28-ounce) can tomato puree

Salt and pepper to taste

1/2 cup grated Pecorino cheese or Parmesan cheese

Directions:  Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef, garlic, bay leaves and 2 teaspoons rosemary; cook 5 minutes or until browned, breaking up larger pieces while cooking. Add wine; cook 5 minutes or until wine evaporates. Stir in tomato puree. Reduce heat to medium-low; cover and simmer 1 hour or until thickened. Cook pasta according to package directions; drain.  Remove meat sauce from heat. Discard bay leaves. Stir in remaining 2 tablespoons oil and 1 teaspoon rosemary. Season to taste with salt and pepper. Serve meat sauce over cooked pasta. Sprinkle with cheese.

~ Shellfish Nage with Penne Rigate ~

MY TAKE ~ The delicate and rich sauce was flavorful and balanced; no individual component was dominant.  The delicate sauce adhered well to the pasta shape; the sauce had a subtle pink hue and a faint taste of seafood.  (No photo is available for this dish.)

Ingredients:

1 pound De Cecco Penne Rigate

1/2 cup butter

4 shallots, chopped

6 garlic cloves, minced

2 cups White Wine (Chardonnay)

2 cups lobster infused stock

1 cup cream

Salt & white pepper to taste

Suggested Serving Ingredients: poached fennel, diced tomatoes, chopped fresh herbs, dill marinated shrimp.  Directions:  Over medium low heat, sweat the shallots and garlic with the butter until translucent.  Turn heat up to medium and add the white wine and stock. Stir for three minutes.  Add the cream, salt, and pepper, and allow to reduce to half, stirring often to avoid scorching. Toss sauce with cooked pasta, poached fennel, tomatoes, chopped fresh herbs, and dill marinated shrimp.  (Recipe courtesy of Executive Chef Nick Sutton, “Food for Thought”)

~ MY RECIPE TAKES ~

Pasta ~  To cooked pasta, drizzle heated EVOO and sprinkle with red pepper flakes, fresh minced garlic (or garlic purée), black olive purée, dried oregano, chiffonade of fresh sweet basil and grated Romano cheese (or Parmigiano-Reggiano); toss until well blended.  (Products used ~ De Cecco, Alessi and Vigo)

Pasta Salad ~ Cooked and drained pasta; cut artichoke hearts, toasted pine nuts, chopped scallions, drained and rinsed garbanzo beans, garlic purée, black olive purée, EVOO, red or white Balsamic vinegar and basil pesto; diced roasted peppers; toss until well blended; chill.  (Products used ~ DeCecco, Alessi and Vigo)

Caprese Salad Deconstructed ~ Diced fresh mozzarella, sliced Roma tomatoes and sliced shallot; fresh garlic (or garlic purée) and black olive purée; diced roasted peppers; drizzle with EVOO, red or white Balsamic vinegar and basil pesto; toss until well blended; use a crusty bread to sop up the juices.  (Products used ~ De Cecco, Alessi and Vigo)

Marinara Sauce ~ Tomato puree, tomato paste, browned and drained meaty pork neck bones, dried oregano, dried basil (or basil pesto), black pepper, fresh garlic (or garlic purée) mushroom powder and a small amount of sugar to tame the uncooked tomato flavor; cook slowly over a low gas flame, stirring frequently and tasting periodically to balance herbs and seasonings; this should take at least four to six hours to properly cook; towards the end of cooking, add a cup of good dry red wine; serve over favorite pasta.  (Products used ~ De Cecco, Alessi and Vigo)

Roasted Bread ~ Use a good quality crusty Italian bread that’s been sliced diagonally; spread garlic purée and black olive purée on each slice; drizzle EVOO and sprinkle with grated cheese; bake until cheese melts.  (Products used ~ De Cecco, Alessi and Vigo)

DE CECCO PRODUCTS

Rigatoni

Spinach Fusilli

Whole Wheat Penne Rigate

Organic Spaghetti

Angel Hair Spaghetti

Pesto alla Genovese

Extra Virgin Olive Oil

ALESSI PRODUCTS

Pine Nuts

Calamata Olive Pâté

Roasted Garlic Spread

Garlic Purée

Chunky Marinara Sauce

Fra Diavalo Arrabiatta Sauce

Extra Virgin Olive Oil

Sea Salt & Black Pepper Mill Duo

Mini Cannoli Shells

VIGO PRODUCTS

Italian Style Bread Crumbs

Arborio Rice

Artichoke Hearts

Flame Roasted Peppers

~ END GAME ~

There is an abundance of imported and domestic Italian food products to chose from when considering your next Italian-inspired culinary creation.  Explore, experiment and enjoy.  Celebrate Italian Heritage, even if you’re not Italian.  Cucina felice…buon appetito!

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

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; she 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 from www.vaughnpl.info.  All other photo credits as represented by the specific brand.

HEALTHY SNACKING

Healthy snacking is an oxymoron that’s easier said than done ~ all things in moderation, including snacking, and while you’re at it, make sure it’s healthy!   

I’ve come across some options that are definitely healthier than many "snacks" and also tasty.   Some of these options can even be combined to create a quick on-the-go breakfast or lunch, by adding a container of yogurt or a small salad.  Having a variety of eating choices is also key to eating healthy, since monotony leads to boredom and temptation into the realm of the “forbidden”.  Whatever you snack on, make sure it’s satisfying, healthy and not tempting or a meal replacement.  Good luck!

  

Bolthouse Farms Shakedowns ~ These handy small packs of baby carrots come with a Ranch or Chili Lime seasoning section embedded in the packaging; once it’s released and its contents “massaged” onto the carrots, the perfectly seasoned baby carrot becomes a tasty and healthy treat.  Each single serve pack is 2.25 oz., only 25 calories and zero fat grams.  http://www.babycarrots.com/

Crispy Green Crispy Fruit ~ These freeze-dried fruits are naturally sweet; the process preserves the flavor and nutritional value.  Flavors I tried included Mango, Crispy Apple, Asian Pear, Banana, Tangerine, Crispy Pineapple and Crispy Cantaloupe.  Great eaten alone, or crushed and used as a topping on cereal or yogurt, or as an added treat, crush and add to your favorite granola.  Each single serve pack is .36 oz., 40 calories (or less), with zero fat grams; each pack is equivalent to a single serving of fresh fruit.  http://www.crispygreen.com/

  

G. H. Cretors Popped Corn ~ Okay, I lied; I’m including these as an indulgent snack that when consumed in moderation, is in fact healthy; there, I’ve said it.  I tried their Just the Carmel Corn, Just the Cheese Mix and Chicago Mix.  The latter is actually the iconic combo Chicagoans love by combining Carmel Corn with Cheese Corn, to get their sweet and savory on.  Each variety is locally made in Waukegan, IL.  Each is incredibly fresh and delicious and tastes just popped.  The only thing missing is the wafting aromatics of the fresh-popped corn variety and the warmth of the popper, they’re that GOOD!  A definite indulgence that is easily addictive.  Did I say they were GOOD!  http://www.ghcretors.com/

 

  

Vitalicious Wild Blueberry Vita Tops ~ These all-natural tasty and delicious Wild Blueberry “muffin tops” are only 100 calories with one fat gram and 8 grams of sugar; they’re also packed with 4 grams of protein and 7 grams of fiber and lots of real fruit.  Great toasted or warmed in a microwave.  http://www.vitalicious.com/wbb24.htm

 

T-Fal Non-Stick Mini Grilled Cheese Griddle ~ This is a really cute 6.5” quality non-stick grill pan that isn’t just limited to grilling the iconic comfort sandwich.  Use your imagination for cooking up some small amounts of foods, or use it to reheat leftovers; I enjoy wrapping a leftover in foil and then placing it on the surface to reheat on a low flame.  It’s also great for toasting frozen waffles or pancakes, but as an indulgence, it’s best for creating your own grilled cheese sandwich.  http://www.t-falusa.com/

~ END GAME ~

Snacking isn’t a bad thing; it just becomes a bad thing when the wrong types of food items are snacked on and consumed as if the end of the world is right around the corner.  Enjoy your snacks, but choose them wisely.  Healthy snacking is possible; you just have to know which ones are the better alternatives to others.  Happy snacking!

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

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; she 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 www.realsimple.com; all other photos as represented by the specific brand.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized. 

COOKING FOR A CAUSE

(Villa Della Torre)

I recently had the pleasure of attending the “Allegrini Palazzo Della Torre Cook-Off For A Cause” event, held at Chicago’s Centered Chef, a cooking and wellness event school.  The charity event was sponsored by Italy’s Allegrini Winery and cooking school, and was hosted by sixth generation owner and CEO, Marilisa Allegrini.  Allegrini Winery and cooking schools is located in the Valpolicella region of Italy, and regularly sponsors these charity events throughout the U.S.

Three of Chicago’s hottest chefs were challenged to create a signature dish that paired well with the featured wine, Allegrini Palazzo Della Torre (2009), a full-bodied deep red with fruity overtones; the wine is a blend of three different grapes grown at the historic Villa Della Torre Estate; Corvina Veronese (70%), Rondinella (25%) and Sangiovese (5%). 

(Allegrini Palazzo Della Torre 2009)

  

Monetary prizes were awarded to each chef for their favorite charity.  The judging panel consisted of Marilisa Allegrini, Catherine DeOrio (Host, PBS Check Please!) and Adam R. Seger (Master Mixologist/Sommelier).  Additional judging was done by food and wine media, trade members and winery executives.  All attendees received small plates of each signature chef creation, plus glasses of the featured wine and then voted on which dish ranked as first, second or third.  

(L to R Chef Chris Pandel, Chef Ryan Poli, Marilisa Allegrini, Chef Takahsi Yagihashi)

CHRIS PANDEL, Executive/Chef Owner, The Bristol and Balena

THE DISH ~ Cavatelli with Duck Sugo

THE CHARITY ~ Spence Farm Foundation (1^st Place, $3,000)

MY TAKE ~ Although the homemade Cavatelli was a bit too al dente, the Duck Sugo was the star of this dish.  The perfectly cooked shredded duck added a depth of flavor to the rich and savory sauce.  This delicious dish made me crave more!

TAKASHI YAGIHASHI, Executive Chef/Owner Takashi Yagihashi, Taskashi and Slurping Turtle

THE DISH ~ Grilled Pennsylvania Squab (with Grilled Black Mission Figs with Bacon, White Grits, Mousseline of Squab Liver, Reduction of Concord Grapes with Balsamic Vinegar Glaze)

THE CHARITY ~ Imerman Angels (2^nd Place, $2,000)

(Chef Yagihashi's Signature Dish)

MY TAKE ~ This was a very complex dish with all of its components.  I thought the star of the dish was the Grilled Black Mission Fig wrapped in Bacon.  The Mousseline of Squab Liver was decadent tasting and served between two paper-thin wafers.  And, what’s not to love about Grits.  The garnish of Concord Grape circles, along withthe Reduction with the Balsamic Vinegar Glaze was a nice touch.  The Grilled Pennsylvania Squab was a tad bit on the chewy side; the Squab was served with its claw in tact, an interesting visual, albeit practical for an easy grip.

RYAN POLI, Chef/Partner, Mercadito Hospitality (Tavernita and Little Market Brasserie)

THE DISH ~ Braised Veal Breast (with Vanilla Turnip Puree and Glazed Carrots)

THE CHARITY ~ Pilot Light (3^rd Place, $1,000)

MY TAKE ~ I was disappointed with the piece of Braised Veal Breast I received, because it was too fatty; once I dissected my portion and trimmed away the fat, what little was left on the plate was tasty, especially the crisped topping.  The Vanilla Turnip Puree was a bit too sweet, while the Glazed Carrots had no natural sweetness to them and tasted bland. 

OVERALL ~ The Allegrini Palazzo Della Torre wine paired well with each individual dish and respective components.  The wine’s subtle fruitiness complimented each featured meat, while the wine’s acidity and tannin levels didn’t overpower the delicate savory flavors for each dish.

 

RESOURCES ~

Chef Chris Pandel ~

The Bristol; http://www.thebristolchicago.com/ 
Balena; http://balenachicago.com/ 
Spence Farm Foundation;  http://spencefarmfoundation.org/  

Chef Takashi Yagihashi ~ 
Takashi; http://takashichicago.com/home.php 
Slurping Turtle; http://slurpingturtle.com/home.php 
Imerman Angels; http://www.imermanangels.org/

Chef Ryan Poli ~

Tavernita; http://tavernita.com/

Little Market Brasserie; http://littlemarketbrasserie.com/

Pilot Light; http://pilotlightchefs.org/

 

RECAP ~ It was exciting being a part of such a lively event, and having a chance to taste a leading wine, paired with signature dishes by some of Chicago’s hottest young chefs, and then vote on their dishes and charities.  I’m also pleased that my taste buds were spot-on, since I voted the way the chef signature dishes placed for their charities. Congratulations to Marilisa Allegrini for sponsoring such a worthy event, and to Chefs Pandel, Yagihashi and Poli and their respective charities.  If you’d like to receive a copy of the chef recipes, please email me with “Chef Cook-Off” in the subject line.

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

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; she 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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N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized.