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Product Brand: Brezzi - Country of Origin: ItalyIngredients: aerated butter, white truffles, regiano parmesan, salt.Product is shelf-stable and will address via FedEx Ground serviceAvailability: Usually ships aural 1 business day
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Potted prawns make a welcome turn from primary smoked salmon. Serve them with curly Melba toast, savoury biscuits or simple slices of toast.
Sumptuous Christmas Lunch Recipie
Urbani Sauce, Champignons and Summer Truffle Sauce Extra, 2.8-Ounce Jars (Pack of 3) Best
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Urbani Sauce, Champignons and Summer Truffle Sauce Extra, 2.8-Ounce Jars (Pack of 3) Feature
Pack of three,2.8-Ounce glass jars(Total of 8.4)
Cooked in olive oil with a touch of garlic, salt and pepper, has given life to the most sold products in the entire truffled range
Product of Italy
Urbani Sauce, Champignons and Summer Truffle Sauce Extra, 2.8-Ounce Jars (Pack of 3) Overview
Product of Italy.
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*** Product Information and Prices Stored: Mar 22, 2012 04:59:57
Serves 6-8
400-500g shelled raw prawns
2 shallots, sliced
2 pinches ground nutmeg
1/2 teaspoon sea salt
150ml non-vintage champagne
1/2 lemon
100g unsalted butter
Freshly ground pepper, to taste
25g (total weight) chopped parsley and dill, plus sprigs to garnish
Put the uncooked prawns, shallots, nutmeg, salt and champagne into a saucepan and cook over a medium heat until the blue flesh turns firm and pink. Drain the prawns, reserving the liquid and set aside. Squeeze the juice of the lemon into the pan liquid and sacrifice down to 3 tablespoonfuls. Chop the prawns and divide among 6-8 ramekins. Pour over the reduced liquid and leave to cool. Melt the butter in a saucepan and cool to warm. Stir in the pepper and chopped herbs, then spoon over each ramekin. Leave to cool completely, then embellishment with herb sprigs and chill. Refrigerate for up to 3 days before use, and the flavour will admittedly improve.
For The Turkey
5kg Bronze turkey or other fresh turkey (not frozen), ideally outdoor raised, trussed
1 red onion, halved
250g stale bread, cubed
30g (total weight) parsley, thyme and tarragon, de-stalked and snipped
2 shallots, sliced
1D2 teaspoon sea salt
1D2 teaspoon ground white or black pepper
12 dried apricots, snipped
25g fresh ginger, sliced thinly then shredded
For The Sauce
120ml chicken bouillon incorporate or 2 chicken stock cubes, crumbled
4 shakes Worcestershire sauce
450ml dry Marsala
1 head garlic, halved crosswise
200g redcurrant jelly, chopped or mashed
3 tablespoons arrowroot
8 or 12 tiny bunches of fresh table grapes
Bunch of fresh parsley, bay and thyme, and rocket leaves to garnish
Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Remove the giblets from the turkey and push the onion halves inside the cavity, without untying the trussing strings. Remove the fat inside the vent and snip into small pieces. Put the fat strips, bread, herbs, shallots, seasoning, apricots and half the ginger into a food processor. Whizz in 40-second bursts to create a crumbly stuffing. Turn the bird onto its breast. Loosen the trussing strings sufficient to fill the neck cavity neatly with stuffing. Get again, and fasten using a wooden cocktail stick, ensuring that the ends are well tucked in. Slide the bird into an extra-large oven-roasting bag, breast first, and set in the roasting pan, breast up. Put the bouillon or crumbled cubes, Worcestershire sauce and Marsala into a measuring jug, and make up to a litre with boiling water.
Add the remaining ginger and stir. Retention the bag ends open, pour in the warm liquid. Seal the bag thoroughly and tie tightly with string. Put the garlic halves, cut sides down, in the pan colse to the bagged turkey (these will help to preclude the bag from sticking). Pour in about 1cm of boiling water colse to the outside to create a bain-marie. Cook in the oven for 1 hour, then sacrifice the heat to Gas Mark 5 (190°C, 375°F) for a supplementary 2-21D2 hours until the bird is golden and the wings look and feel very tender when gently prodded through the bag (this gentler style of cooking takes longer than roasting). Remove the pan from the oven. Pour off the garlicky water. Cut open the bag and discard the bag and string.
Pour the poaching liquid into a heat-proof measuring jug; there should be about 800ml. Return the bird to the oven to continue cooking. Meanwhile, pour the poaching liquid into a large saucepan and hard-boil it down, uncovered, for 20 minutes or until approximately reduced by half. Add the jelly, stir and cook until dissolved. Mix the arrowroot with 8 tablespoons of cold water, stirring until smooth. Whisk this into the Marsala broth and cook, stirring, for 3 minutes or until a slippery and thick glaze forms. Test the bird is done by piercing one leg joint and Retention a spoon underneath; juices should run clear gold, not pink. Pour the glaze all over the bird. Turn off the oven. Leave the bird to rest, with the oven door ajar, for 10 minutes. To serve, set the glazed bird on a heated platter, garnished with small grape bunches, herbs and rocket leaves. Reheat any remaining Marsala glaze and serve as gravy.
Cheat's bread sauce
Forget endless simmering of onions studded with cloves - this is an easy way to make and enjoy bread sauce, and it takes just 5 minutes.
Serves 8-12
350 g stale white crustless bread
1 teaspoon sea-salt crystals
4 white peppercorns
4 cloves
1D2 teaspoon freshly grated nutmeg
1D2 dried bay leaf, crumbled
550 ml creamy milk
10 cm piece white part of leek, finely sliced, crosswise
20-25 g knob of salted butter
Tear the bread directly into a food processor and process continuously for 45 seconds to create crumbs. Put the salt, pepper, cloves, nutmeg and bay into a mortar and pound to a fine grit. Add to the crumbs. Bring the milk to the boil and add the leeks and butter. Pour into the processor with the motor running, processing for 1 minute. Pour the thickened sauce into a sauce jug or dish and serve hot, warm or cold.
Warm green salad
This refreshing warm green salad looks fabulous and can be served with the main course, or on its own in the middle of the main procedure and cheese or pudding.
Bring the vegetable stock to the boil in a pan and add the beans. Part-cover and cook on a high heat for 3-4 minutes. Add leeks, part-cover again and cook for 3 minutes (the beans and leeks should both be bite-tender). Remove the pan from the heat and leave to cool slightly, uncovered. Line your serving bowl or plate with the chicory leaves; then, using tongs, drain and add the beans and some of the leeks to the centre. Scatter with chives, then add the remaining leeks. thoroughly whisk or shake together the vinegar, oils, honey and mustard. Add 4 tablespoons of the hot vegetable cooking liquid, then whisk again. Serve the dressing in a small jug.
Epicurean roast potatoes
Beautifully crunchy-crisp on the outside and soft and fluffy on the inside, these potatoes are the exquisite accompaniment to the festive turkey.
Serves 6-8
8-10 oval-shaped Wilja or Desirée potatoes, peeled, halved crosswise
1 teaspoon ground black pepper
1 teaspoon fine sea salt
2 teaspoons finely crushed garlic
500ml extra-virgin olive oil
250ml grapeseed oil
Chopped fresh parsley to embellishment (optional)
The day before serving, put the potatoes into a saucepan of boiling water. Bring to the boil and cover; sacrifice heat and parboil for 16 minutes. Drain the potatoes and, when cool, mix the pepper, salt and garlic and rub all three over them. Pile the potatoes into a non-reactive bowl and pour over the oils. Leave to stand overnight. Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Drain a third of the oil from the potatoes into a roasting pan and heat for 30 minutes in the oven. Add the potatoes and cook for 11D4 hours, turning halfway through.
Red cabbage compote
You can prepare this dish some hours or a day ahead, if you like, but don't add the salt until just before serving as it would dull the vibrant colour otherwise.
Serves 6-8
1 medium red cabbage, halved
2 red onions, halved
2 apples, quartered, cored
4 garlic cloves, crushed
8 juniper berries, crushed
60ml vegetable stock or water
60ml robust red wine
2 tablespoons extra-virgin olive oil
1 orange, halved
75g redcurrant jelly, chopped
1D2 teaspoon sea-salt flakes
Remove the core, shred the cabbage and put it in a heavy-based saucepan. Slice the halved onions and apple quarters thinly and add to the cabbage with the garlic, juniper berries, stock and wine. Drizzle the olive oil over. Squeeze the orange halves into the cabbage, then set them on top, skin sides up. Bring the pan to the boil, then cover and sacrifice heat. Cook for 15-18 minutes, then discard the orange halves; add the jelly and cook, covered, for 5 minutes or until liquids are syrupy. Stir gently, then season with salt and serve
Celebration dessert
Serves 8-12
250g golden caster sugar
300ml red wine, such as Shiraz
1 cinnamon stick, halved lengthwise
6-8 small sweetmeat pears, peeled, halved, cored
350g good-quality bitter chocolate
1 mandorlata cake or panettone (1 kg)
250g ricotta cheese
500g good-quality vanilla custard 250 ml white rum
500g strained natural Greek yogurt
2 teaspoons vanilla essence
2 sheets edible gold leaf, optional
Combine 175g caster sugar, the wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes. Add the pears and poach for 20-35 minutes, then remove. Boil liquid for 20 minutes until reduced to 400ml, and Remove the cinnamon. Pour 200ml of this syrup into other pan. Add 200g chocolate; stir and gently cook to create a sauce, then cool. Cut the cake or panettone into chunks and use some to line the base of the serving dish. Sit the pears on top and drizzle with the wine syrup. Pour the chocolate sauce over. Whisk half the ricotta, half the custard and 4 tablespoons of rum, and spoon over. Add a final layer of cake and remaining rum. Whisk together half the yogurt, remaining ricotta and sugar and the vanilla essence, and pour over. Chop and scatter the rest of the chocolate. Whisk the remaining custard and yogurt, and pour on top. Decorate with gold leaf, if liked.
Sheep's Milk Ricotta Gnocchi with Morel Sauce and asparagus Spring Vegetable Salad with Parmesan Tuile and White Truffle-Oil Vinaigrette All Recipes can be found at: reginasvegetariantable.com
Valentine's Day is many things to dissimilar people- a chance to start new relationships, rekindle old ones, or remind that extra someone how fabulous they in effect are. Others feel it is just another "Hallmark" holiday where they are staggering to do something for unknown reasons. Regardless of your hopes, expectations, or reservations about Valentine's Day, chocolate has long been a popular gift for lovers.
Since the days of the Aztecs chocolate has been used as a gift. Today a box of luxurious quality chocolate says a thousand "thank you's", "good luck", or "I love you". Chocolate can be given as a way of saying "congratulations", "I am sorry" or "get well soon". On Valentine's Day chocolate clearly says "I Love You!" Chocolate is more than food, it not only fills your belly but also makes you feel soooo good. Elaine Sherman wrote "Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy ... Chocolate makes us wicked, guilty, sinful, healthy, chic, happy." What more could you want to say to your lover on Valentines Day? Even the scientific name for the tree from which chocolate is derived, Theobroma cacao, translated from Greek, means "food of the gods".
Truffle Sauce
Why does chocolate evoke so many feelings and emotions for us? Chocolate has long been associated with passion, romance and love. This association may go all the way back to the Aztecs. They believed chocolate was a source of spiritual wisdom, staggering energy and elevated sexual power. Chocolate was widely used as a nuptial aid and was widely served at wedding ceremonies. The Aztecs did not know chocolate as we do today; they consumed the cocoa as a drink. Reports indicate that the Emperor Montezuma consumed large quantities of the drink every day and always fortified himself with a cup before enchanting his harem. The explorer Cortes reported to Carlos I of Spain that chocolate is "... The divine drink which builds up resistance and fights fatigue. A cup of this costly drink enables a man to walk for a whole day without food." From the earliest times, chocolate was carefully a substance of power and a source of vitality.
Why Chocolate for Valentine's Day?
Red Pesto and Truffle Sauce - Truffle Thrills Best
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Red Pesto and Truffle Sauce - Truffle Thrills Feature
PRODUCT SIZE: 1 can, 6.1 oz - single unit
STORAGE: room temperature, SHELF LIFE: 1 year
Customer Reviews
*** Product Information and Prices Stored: Mar 16, 2012 20:02:08
Chocolate has been a branch of study since the first shipment from Veracruz arrived in Spain in 1585. But contemporary science has made some enchanting findings that may help account for our lust for quality chocolate. Chocolate contains organic substances known as alkaloids. The most prominent of these substances is theobromine, which works as a stimulant to the kidneys. Stimulants in chocolate also influence the central nervous system, with effects similar to caffeine, which is also gift in chocolate. A chocolate bar may include as much as 200 mg of theobromine but only about 25 mg of caffeine. another prominent substance found in chocolate is phenylethylamine, which is part of a group of chemicals known as endorphins. Endorphins have an corollary similar to amphetamine and are found naturally in the human body. When endorphins are released into the bloodstream, the mood is lifted and feelings of safe bet energy are reached. The sensation known as "runners high" is caused by endorphins released while exercise. Phenylethylamine levels in the brain have also been associated to "falling in love". One more chemical found in chocolate is seratonin. Seratonin is known for its calming properties. The proximity of these chemicals may account for the multitude of feelings chocolate evokes.
Debra Waterhouse, author of Why Women Need Chocolate, conducted a recognize and found: 97% of women reported cravings, 68% of which are for chocolate, 50% would pick chocolate over sex, and 22% were more likely than men to pick chocolate as a mood elevator. These findings could in effect be interpreted as a corollary of how chocolate makes us feel. I don't know why more women pick chocolate than men, for I am a man and I love chocolate.
Critics would say that the benefits of eating chocolate are small when compared to the sugar and fat contained in a chocolate bar. The best chocolate, dark chocolate with high cacao butter content has no added fat, as well as a high percentage of cacao solids and correspondingly less sugar. Although chocolate will never be carefully a health food based on its nutritional value, it is still good for you! Good for your heart and soul-anything that helps comfort stress and makes you feel so good must be.
Receiving a nicely wrapped box of chocolates causes a sense of anticipation. The satisfaction of unwrapping the box, the sensual smell, lifting the soft seductive papers, the look of the level dark chocolates. When it finally passes your lips and starts to abruptly melt filling your mouth with exquisite pleasure. The taste and smell flood your senses with fabulous ecstasy. Eating it slowly, taking time to enjoy and savor every bit. What great way to start off an evening of love?
Why Chocolate for Valentine's Day?chicken nugets being cooked in our RV Video Clips. Duration : 0.12 Mins.
We are on vacation in Ocean Beach Having chicken nuggets with truffle oil, garlic and hot sauce. and we have some hot gooey cheese sandwiches cooked in olive oil. Want to come on over. We are not going to work until you bring us some paralegal work. You can come on down and have hot cheese sandwiches at the beach in our luxury RV. We don't have work but we are in a Mercedes RV at the beach and have cheese and wine. Come on down and have some garlic cheese sandwiches and chicken nuggets
Tags: Ocean, Beach, California, Bums, with, law, degree
Chef's Table July 2009 Video Clips. Duration : 2.18 Mins.
The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) CONFIT OF TOMATO & SEA SCALLOP SASHIMI TERRINE, fines herbes frisée salad, tomato paint, pistachio & black truffle coulis. 2) FRESH TARRAGON RAVIOLI, chrysanthemum brined breast of squab & ragoût of braised legs, preserved meyer lemon braised celery heart. 3) WHITE MISO & SAKE TORCHED HAMACHI, daikon, cucumber, nashi pear, wakame seaweed consommé, littleneck clam crouton, aged soy aïoli. 4) GREMOLATA BRAISED BREAST OF VEAL, eggplant caviar farcie tomato, leek fondue, pommes maxim, bone marrow bordelaise. 5) APRICOT ALMOND GENOISE TORTE, basil ice cream, candied almonds, rhubarb vanilla bean sauce. (See more at www.TheDiningAlternative.com)
Keywords: chefs table events, the dining alternative, private dining service, chef peter ungar, fine dining, wine pairings, personal chef, private chef
