Farfalline from Sapori with Frantoi Cutrera Norma Tomato Sauce with Eggplant

March 20, 2024

Ingredients:1/2 a package of  Sapori Antichi Multicolor Farfalline (Bowtie) 8.8oz 1/2 a jar of Frantoi Cutrera Norma Tomato Sauce with Eggplant 10.23oz 4 tbsp salted butter 3 tbsp All-Purpose flour 2 cups whole milk (optional) 1 cup of cheese of your choice (parmesan) ½ pound cremini or button mushrooms, cleaned and sliced 3 medium shallots, … More Farfalline from Sapori with Frantoi Cutrera Norma Tomato Sauce with Eggplant

Spinach & Artichoke Galette with Frantoi Cutrera

November 4, 2019

Ingredients: 1/4 c olive oil 3 large cloves garlic, minced 10 oz fresh spinach 1 T fresh lemon juice 2 jars Frantoi Cutrera Artichoke Hearts, drained 1 tsp dried basil 1 tsp freshly ground black pepper 1/2 tsp salt 1 store-bought pie crust flour, for dusting 4 oz fresh mozzarella, sliced thin or shredded, about … More Spinach & Artichoke Galette with Frantoi Cutrera

Chestnut Crème Brûlée with Clement Faugier Chestnut Spread

November 4, 2019

Ingredients: 2 c whole milk 2 c heavy cream 8 large egg yolks 3/4 c granulated sugar, divided 1 c Clement Faugier Chestnut Spread Directions:  Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes. … More Chestnut Crème Brûlée with Clement Faugier Chestnut Spread

Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

February 12, 2019

  Ingredients: For each salad: 2 medium beets (red or golden, or both), roasted and sliced in wedges Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.) 1 oz goat cheese 1 T chopped nuts of your choice (walnuts, pistachios, etc.) For the vinaigrette: 2 T Edmond Fallot Walnut Vinegar 2 … More Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

June 9, 2017

Ingredients: 1 pound bucatini 1/3 c olive oil 1/4 c Mustapha’s Mediteranean Capers Surfines, drained and patted dry 2 c coarse bread crumbs (from a baguette) 1/2 c chopped dill 2 cans Gonidec Sardines in Extra Virgin Olive Oil 4 garlic cloves Directions: Cook bucatini in a pasta pot of well-salted boiling water until al … More Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Grilled Mussels with Terre Exotique Turmeric-Lime Butter

May 29, 2017

Ingredients: 1/2 c (1/2 stick) unsalted butter, room temperature 1 tsp crushed red pepper flakes 1/2 tsp Terre Exotique Turmeric from Madagascar 1 tsp finely grated lime zest kosher salt 4 pound mussels, cleaned and de-bearded cilantro leaves with tender stems, for serving Directions: Place butter, red pepper flakes, and turmeric in a small bowl. … More Grilled Mussels with Terre Exotique Turmeric-Lime Butter

Carrot Ginger Smoothie with Terre Exotique Turmeric

May 26, 2017

Ingredients: 1 large ripe banana, previously peeled, sliced and frozen 1 c fresh or frozen pineapple 1/2 T fresh ginger (1 small knob, peeled) 1/4 tsp Terre Exotique Turmeric from Madagascar 1/2 c carrot juice 1 T lemon juice (about 1/2 small lemon) 1 c unsweetened almond milk Directions: Add all ingredients to blender and … More Carrot Ginger Smoothie with Terre Exotique Turmeric

Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

May 3, 2017

Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam

April 4, 2017

Ingredients 1-1/2 c plus 2 T all-purpose flour pinch of salt scant 1/4 c sugar 3/4 tsp baking powder 1/2 tsp vanilla extract grated peel of 1/2 lemon 2 medium eggs, room temperature 3-1/2 T unsalted butter, very soft 1 jar Les Confitures a l’Ancienne Wild Blueberry Jam Directions Preheat oven to 350°F. Dump the … More Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam

Vodka Rose Spritz With Bacanha Organic Rose Syrup

July 31, 2024

Indulge in the elegance of a Rosy Martini – a blend of vodka, rose syrup, lemon juice, and aromatic bitters, topped with sparkling rosé and garnished with delicate dried rose petals. Perfect for a touch of sophistication. Combine vodka, rose syrup, lemon juice, and bitters in a shaker with ice. Stir until chilled and strain … More Vodka Rose Spritz With Bacanha Organic Rose Syrup

Roasted Eggplant Tomato Tart

July 17, 2024

A fresh and delicious recipe for a homemade savory tart PREP TIME: 20minutes minutes COOK TIME: 1hour hour 45minutes minutes CHILLING TIME: 1hour hour 10minutes minutes TOTAL: 3hours hours 15minutes minutes SERVINGS: 8 servings (makes one 10″ tart). INGREDIENTS flakiest, all-butter pie crust: eggplant-tomato filling: custard: INSTRUCTIONS make the crust: you can call it here, or you can do either or both of the steps below for extra flake option 1 … More Roasted Eggplant Tomato Tart

Bajan Rum Punch With Bacanha Organic Cane Sugar Syrup

May 15, 2024

Ingredients: 1 part freshly squeezed lime juice 2 parts Bacanha Organic Cane Sugar Syrup 3 parts Barbadian Rum such as Mount Gay 4 parts water, passion fruit juice, or half and half 2-3 dashes bitters Grated nutmeg Slice/wedge of lemon/orange DIRECTIONS 1 Make by the glass or the pitcher – use ounces or cups for “parts” … More Bajan Rum Punch With Bacanha Organic Cane Sugar Syrup

Fig Jam and Walnut Rugelach

October 5, 2023

This Fig Jam and Walnut Rugelach Recipe is packed with delicious Fall flavors thanks to the fig jam and cinnamon walnut rugelach filling. They are the perfect addition to your holiday cookies list this season. Ingredients For the rugelach dough For the rugelach filling Egg wash & topping