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fourthofjulyGFS

9 Amazing Recipes For Your Fourth of July Menu

fourthofjulyGFSOUR FOURTH OF JULY MENU!

Fourth of July is all about celebrating America and the great culinary traditions of this incredible country. But it’s also about summer, that bright, hot and sunny season that always seems to just fly us by entirely too quickly. This Independence Day, we’re making the most of the weather and taking our celebration outside – be it poolside or backyard, beach or park, rooftop or balcony, our 4th of July menu is simple, fresh and delicious. The plan: elevated versions of Americana food classics, like grilled cheese, burgers, corn on the cob, slaw, and more. Plus, a show-stopping perfectly-grilled pork tenderloin, and to finish off, a centerpiece worthy patriotic cake. America rocks!

 

Grilled Chipotle Pork Tenderloin

grilled pork tenderloin

Photo credit: Bev Cooks

This mouthwatering pork tenderloin recipe by Bev of Bev Cooks is the stuff of grilling dreams. It all starts with a spicy (but not mouth-melting) chipotle pepper, brown sugar and lime marinade, and a succulent pork tenderloin (we suggest the buttery Berkshire Pork Tenderloin by Steaks & Game). The trick is to marinade the pork in advance, so all the flavors will soak right into the meat. We love that this only looks like a time-consuming recipe – the pork actually grills in 45 minutes. Which leaves you plenty of time for cocktails and fireworks. Get the Grilled Chipotle Pork Tenderloin Recipe >

 

Sliders with Beer-Glazed Onions and Brie

gourmet burgers

Photo credit: Confections of a Foodie Bride

You’ve invited all your friends and family over and planned everything to the last red-white-and-blue napkin:  now’s the time to dazzle their tastebuds with a super-fancy burger that will leave your neighbors talking about your Fourth of July menu all sumer long. These elegant and delicious sliders (try out our Australian Wagyu sliders) by Confections of A Foodie Bride are just the thing. Topped with brie and craft brew-glazed caramelized onions, you’ll want to make sure you have enough of these to go around – they’re guaranteed to disappear as soon as you set them out.  Get the Sliders with Beer-Glazed Onions and Brie Recipe

 

Crab and Avocado Grilled Cheese

4th of july grilled cheese recipe

Photo credit: Foodie Crush

We absolutely LOVE LOVE LOVE this grilled cheese recipe by Foodie Crush. It’s sophisticated yet super simple, and there’s something about a grilled cheese that just takes us back to our summers at camp. But there’s nothing childish about this sandwich! It has meaty pieces of sweet snow crab and thick slices of avocado, all topped with melted Havarti cheese. It’s also a perfect vegetarian option to your Fourth of July menu. We might suggest adding a flavored mayo, and you can switch up the Havarti for any of your favorites (like Swiss, Gouda, or even Comte) – but just make sure the cheese you pick melts well (see our great selection of melting cheeses). Get the Crab and Avocado Grilled Cheese Recipe >

 

Fruit & Nuts Blue Cheese Slaw

fruit and nut slaw

Photo credit: Tidymom.net

This coleslaw recipe is a far cry from the traditional mayo-soaked slaw of picnics of yore. First of all, it’s loaded not with mayo but with delicious fruits like strawberries, mandarin oranges and grapes, then sprinkled with meaty pecans and topped with crumbled blue cheese. It’s also really simple to put together (you can even make it ahead the day before your party) AND it’s vegetarian. A great way to class up classic picnic fare! Get the Fruit and Nut Slaw Recipe by Tidy Mom > 

 

Spicy Shrimp & Avocado Salad

shrimp and avocado salad

Photo credit: Dine and Dish

The riot of colors and flavors in this salad by Dine and Dish completely grabbed us. It combines fabulous (and healthy!) seasonal summer ingredients like juicy tomatoes, meaty avocados and sweet corn, but it goes a step further with the zesty addition of Sriracha grilled shrimp. The contrast of the crisp lettuce, the creamy avocado and the hot shrimp is festive, delicious and hearty.  A drizzle of a great quality olive oil and some good balsamic vinegar, and you’ve got a side dish for your Fourth of July menu that can easily serve as a main course for your vegetarian and/or health conscious guests.  Get the Spicy Sriracha Shrimp and Avocado Salad Recipe >

 

Smoky Parmesan Corn On The Cob

parmsancorn_endlessmeal

Photo credit: The Endless Meal

Corn on the cob and summer go together, no question about it. Add Parmesan and a hint of smoked paprika to the equation, and you’ve got a dish worthy of your fireworks! This corn on the cob recipe by The Endless Meal will be your go-to summer staple, guaranteed.  Just brush the butter and parmigiano mix on the corn and wrap in foil (you can do all this and refrigerate up to two days in advance) and then throw on the grill alongside your burgers.  The perfect summer gourmet side dish for your Fourth of July menu! Get the Parmesan Corn on The Cob Recipe >

 

Red, White & Blue Mini Fruit Pizzas

fourth of july menu dessert

Photo credit: Mommy’s Kitchen

This patriotic dessert by Mommy’s Kitchen will please kids and adults alike! We’re big fans of adding fresh, seasonal produce to everything, and these “mini pizzas” (actually cookies) are the perfect vehicle to give kids a serving of fresh fruit (sneaky!). You can make your favorite cookie recipe, top it with a cream cheese filling and then add slices of fresh berries – just make sure you have blueberries for that red, white and blue theme. Or, instead of cookies and cream cheese, try some fresh blini and creme fraiche for a savory, grown-up alternative. Get the Red, White and Blue Mini Fruit Pizzas Recipe >

 

Summer Sangria

fourth of july menu sangria

Photo credit: Eat Drink Love

What’s a party without a signature cocktail? Our pick this year is this delish fruit-filled sangria by Eat Drink Love. It’s sweet, it’s filled with berries, and just like a punch, you can just make a big ol’ pitcher instead of laboring at the bar over individual drinks.  To keep with the patriotic theme, use blueberries and strawberries, and cut out some pineapples (it’s not white, but it’s close enough!) with a star-shaped cutter. Get the Summer Sangria Recipe >

 

Ombre Independence Day Cake

4th of july cake

Photo credit: Brit + Co.

Does this cake really need an introduction? Don’t you just want to run to the recipe just by looking at it? We did! This is the piece (of cake) de resistance for our Fourth of July menu. The crafty gals at Brit + Co. (their site is a treasure trove of all sorts of ideas – from food, to crafts to fashion – go get lost in the awesomeness!) made the executive decision to use cake mix and ready-made frosting to offset the time it takes to assemble the cake, but more enterprising and expert bakers can definitely use their favorite cake recipe and make their own frosting instead. This is the moment to go BIG, and this cake definitely fits the bill – just make sure you have enough height on your fridge to store it. Get the Ombre Independence Day Recipe > 

 

Happy Fourth of July!

 

A big thank you to all the wonderful bloggers who let us share the amazing recipes that make up our Fourth of July menu. We encourage you to visit their blogs and sites for more incredible recipes, menu ideas and general awesomeness.

Which one of these yummy recipes is your favorites? Do you have any great recipes for the Fourth? Share them in the comments below or on Facebook

4th of july dessert

Video: A Patriotic 4th of July Dessert!

4th of July dessert

 Juicy peaches, sweet strawberries and plump berries are ripe for the picking – and ready to be the star of your 4th of July desserts.

Need some inspiration for your 4th of July dessert? Joan Nathan’s fruit crisp is our featured pick! It’s filled with strawberries, blueberries, blackberries, and raspberries, then topped with a large scoop of vanilla ice cream, for the perfect and most delicious red, white and blue patriotic dessert.

There’s nothing more wonderful in the too-short summer season than making the most of the bounty of fruit that is just bursting with flavor and color. Juicy peaches, sweet strawberries and plump berries, to name a few, are ripe for the picking – and ready to be the star of your summer desserts. For this 4th of July dessert “pie”, the concept of tart is turned upside down, with the dough on top, the fruit at the bottom. This way, the juices of the fruit don’t turn the dough soggy, ensuring crisp bites.

Serve in spoonfuls over bowls, or, to give the presentation a more “summery” twist, spoon into mason jars and use long milkshake spoons.

Bonus!  This wonderful recipe is an all-season must – just replace the summer berries and rhubarb with whatever fruit is at the market, like crisp apples in the fall, or citrus fruit in the winter.  If the weather is cooler, top with whipped cream instead of ice cream (although we’re partial to ice cream all year long!).

 

 

 

Video: Tablet Magazine

passion fruit frozen puree pavlovas

Passion Fruit Pavlovas

passion fruit frozen puree pavlovas

 

Sweet, with a dash of fresh citrus flavor, airy pavlovas are the perfect dessert to welcome summer.  

The filling – or topping – of our pavlovas is made with exotic Passion Fruit Frozen Puree, but feel free to give your imagination free rein and use any of the other lush flavors from our incredible Boiron line of French fruit purees – or mix it up and offer a variety.

Pavlovas are a classic European dessert of light and crusty meringue. Named after a Russian ballerina, Anna Pavlova, the dessert is, surprisingly enough, a New Zealand invention (though a hotly contested one) and the New Zealand’s National Dessert.

The stiff meringue “pillows” hold up beautifully and provide the perfect centerpiece for the lush passion fruit cream, with a soft center that melts in your mouth at the first bite. The trick to the pavlova is that once it’s done baking, it should be left to cool down completely in the oven, to avoid deflating.

 

Passion Fruit Pavlovas

Serving Size: 8

Passion Fruit Pavlovas

Ingredients

  • MERINGUE
  • 4 eggs, separeated into whites and yolks
  • ¾ cups sugar
  • 1 tsp. Apple cider vinegar
  • 1 tbsp. Corn starch
  • PASSIONFRUIT PUREE FILLING
  • ½ cup sugar
  • Grated lime peel
  • Juice of 1 lime
  • 1 cup Passion Fruit Frozen Puree
  • 1 cup plain yogurt
  • 2 limes, sliced thinly
  • 2 sprigs fresh Rosemary

Instructions

  1. Preheat oven at 275 F.
  2. In a bowl, beat the egg whites into soft peaks, then add the sugar one tablespoon at a time, beat continuously until you stiff peaks forms. Stop beating, incorporate the vinegar and cornstarch, then whip about 30 seconds more until you get a fully combined.
  3. Place a sheet of sheet of parchment paper over a baking sheet, and with a pencil, draw 8 circles of about 3-½ inches diameter.
  4. Drop one or two full tablespoons or 1/3 cup of meringue in the center of each circle. With a spoon, gently press into the center of each circle to create an indent or shallow hollow.
  5. Transfer to oven and reduce the heat to 200 F. Bake for 1 to 1 ½ hours. The meringue circles should be easily lifted from the parchment paper. When it’s done, leave to cool in the oven and then take to a dry place without covering.
  6. While meringue is baking, start your filling.
  7. In a bowl, mix the egg yolks and the 1/2-cup sugar, and add the lime peel and juice.
  8. Place the bowl in a water bath or double boiler – simmering, not boiling – mixing with a wooden spoon until it thickens. Make sure the water doesn’t boil over, or the preparation will spoil. Remove from heat.
  9. Add the yogurt and the Passion Fruit Frozen Puree and transfer the bowl to an ice bath to cool. Use immediately or store in the fridge
  10. Fill the pavlovas with the passion fruit filling and garnish with two half-slices of lemon and a bit of rosemary.
http://www.gourmetfoodstore.com/gourmet-food-blog/passion-fruit-pavlovas-recipe/

 

 

Recipe: Marcela Sorondo for Gourmet Food World
Photo: Monica Sempertegui for Gourmet Food World

fathersdaycollage

Celebrating Dad: A Father’s Day Menu In 4 Steps (+ 2 Dad-Worthy Recipes)

It’s Our Father’s Day Menu!

fathersdaycollage

The weather just calls us out to the great outdoors (or the backyard), so we thought up a Father’s Day menu that’s designed to enjoy al fresco.

Each Dad has a different palate, but a quick poll around the Gourmet Food Store office turned up one unanimous winner – meat. Grilled meats, to be specific. So this year, our Father’s Day menu is about firing up that grill and giving Dad an upscale version of his favorites foods.

And of course, no cookout would be complete without a signature cocktail, something for Dad to sip while he opens his presents. A selection of sweet desserts, a thoughtful, heartfelt card and lots of hugs and kisses, and you have the recipe for his most fantastic Father’s Day ever!

Step 1: Dad’s Upscale Dogs

Nothing could be easier or more delicious than throwing some delicious franks on the grill. To level things up a bit, try these fabulous Wagyu mini-dogs. Made from all-natural Australian Wagyu beef, they’re a super affordable way to give Dad a taste of the world-famous Kobe beef without breaking your retirement-fund piggy bank. Pair them with a sophisticated honey mustard dipping sauce, which you can make ahead and keep refrigerated – just warm it up when you’re serving the dogs.

cocktailweiners

 

Honey Mustard Dipping Sauce Recipe

In a small pot, mix all ingredients and simmer for 25 minutes on medium-low heat.

  • 1 tsp. honey
  • 1 cup ketchup
  • 1 tsp. garlic powder
  • 1 tsp. smoked pepper
  • 1 tsp. dry ground  mustard
  • 1 tbsp. Worcestershire sauce

 

Step 2: Cool Caipirinha Cocktail

He’ll need a refreshing beverage to wash down all this food, and we think he’ll appreciate this one. All Dads love sports, so in honor of the World Cup festivities, we included Brazil’s most popular cocktail to our Father’s Day menu: the citrusy and sweet Caipirinha. Limes, sugar, cachaca (pronouns kah//SHAH/sah) and lots of ice are all you’ll need to craft this cocktail. Need some pointers? This video will show you how to make the perfect Caipirinha.

A father's day cocktail

Caipirinha Ph: : Maurice Chédel

Step 3: The Father of All Burgers

This next course is the one that will make you his favorite forever: Grass-Fed Burgers Topped With Foie Gras. Start with great-quality grass-fed beef patties (or grind your own). The secret is in the foie gras slices – rich and succulent, it adds a layer of delicious decadence to what would otherwise be a regular backyard burger. Keep in mind that this is a relatively heavy dish, so make sure Dad doesn’t load up on lots of chips (or too many of those delicious Wagyu cocktail hot dogs) beforehand. Or, just leave enough time between the appetizer and the burgers!  See the full recipe for this meaty masterpiece below.

foiegrasburger

 

Step 4: Dad’s Just Desserts

After recovering from his food coma, Dad will certainly be ready for his something sweet. Surprise him with a variety of summer-ready mini tarts from Galaxy Dessert. The Tart Sampler includes four Dad-approved tarts: Pecan, Apple, Lemon and Key Lime. The best part? These delicious tarts are pre-made and all ready to go, no cooking required – and after all the work you put into the meal, we’re sure you’ll appreciate this sweet break from the oven!

 

 

 

 

 

 

Grass Fed Beef Burgers with Foie Gras

Serving Size: 4

Grass Fed Beef Burgers with Foie Gras

Ingredients

  • 4 Kaiser rolls
  • 4 burger patties
  • 4 slices of fresh foie gras
  • 12 shiitake mushrooms, sliced
  • 2 tsp. of balsamic vinegar
  • 1 cup heavy cream.
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350.
  2. Fire up the grill and get the heat up to high. While the grill is heating up, start on your foie gras.
  3. Season the foie gras slices with salt and pepper.
  4. Preheat a medium non-stick saucepan over very high heat. When it’s smoking hot, place the foie gras slices. Cook for about two minutes – the fat should start rendering immediately – then flip and cook for another 2 minutes.
  5. Remove from the pan (but don’t wash or discard the pan) and bake in the oven for about 5 minutes. While the foie gras is in the oven, start your shitake cream sauce.
  6. In the same pan used to cook the foie gras slices – which should have the rendered fat from the foie gras – add the shiitake mushrooms, 1 tbsp. of balsamic vinegar and a 1/2 tsp. salt, and cook for about 4 minutes over medium heat. Incorporate the heavy cream and cook, stirring, until the cream turns light brown.
  7. Leave the foie gras in a warm place while you cook your burgers.
  8. Season the burgers with salt and pepper and place on the grill over a hot fire – which will get you that nice crust. Grill each side for about 4 to 5 minutes – checking to make sure it’s not burning – then flip, and grill for another 2 minutes or so. To check for doneness, use an instant-read food thermometer: 125°F for medium rare or 135°F for medium.
  9. Serve each burger over a warm roll, topped with a slice of foie gras and drizzle with the shiitake sauce.
http://www.gourmetfoodstore.com/gourmet-food-blog/fathers-day-menu-4-steps/

 

fathersday

The Gourmet Father’s Day Gift Guide

THE GOURMET FATHER’S DAY GIFT GUIDE

Need a gift that’s as brilliant and inspired as Dad? We’ve selected our best and most exclusive treats to indulge him come Father’s Day. From sweet to savory, for cooking or for snacking, we’ve got the best gourmet Father’s Day gifts for the best men in our lives.

 

smoked-crocodile-andouille-sausage-1S-502

Grilling Sausages: The Ultimate Guide

The perfect grilled sausage!

The perfect grilled sausage! Photo by Steven Depolo

Grilling sausages perfectly can be a tricky endeavor, but an essential skill that all grill lovers should have. The versatile and delicious sausage must be treated with care and respect, finding the perfect balance between heat, fire and timing. Too much fire and you end up with a charred, shrunken and unappetizing lump of coal; cook it too long, and the sausage will dry up; cook it too little, and it will not only be raw, but also mushy. The perfect grilled sausage should have a nice char, a crispy skin, loads of juiciness and be cooked throughout.

Impossible? Never! We give you the top three tried-and-true methods for grilling sausages perfectly, every single time, so you’ll be ready come grilling season.

grilling sausages

Photo by: Martin Abegglen 

GRILLING SAUSAGES: THE TECHNIQUES

There are several methods to getting a sausage to grill perfectly, so take note and sharpen your grill skills.

 

METHOD 1: Straight-Up Grilling 

Grilling over moderate fire is the most straightforward method for grilling sausages.

Perfect char marks.

Perfect char marks. Photo by: Didriks

What you’ll need: a grill, a food thermometer, patience

How to do it: follow the two-zone fire method by dividing your grill into two sections, one hotter than the other (you control this by the amount of coals on each side). Place the sausages over moderate fire, and using food thermometer, test the temperature of the sausages until it comes up to 150 degrees F, and the exterior is nicely browned.

What to look out for: overcooking – make sure your heat is not too strong, or you’ll end up with a burnt coal. Also, flare-ups are common due to the fat content of sausages.

 

METHOD 2: Poach, Then Grill

This time-honored method is followed by grilling devotees around the world.

Grilling sausage tip: poach before grilling.

Grilling sausage tip: poach before grilling. Photo by: Austin Keys

What you’ll need: cold water, stove, pan, food thermometer.

How to do it: in a large saucepan, add the sausages and cover with cold water, and bring to boil over low heat. Test the internal temperature of one of the sausages with a probe thermometer – when it reaches 150 F, take them out and place them on the grill to finish cooking.

What to look out for: while this is a fairly fool-proof method, because you’re not grilling the sausage for that long – just enough to get the browning and charring – you won’t get a ton of smoky grill flavor.

 

METHOD 3: The Beer (or Wine) Hot Tub

Poaching or simmering the sausage in a beer, wine or sauce will reduce cooking time and add spectacular flavor.

grilling sausages in a beer bath prior

Delicious sausages simmering in a bath of beer and spices. Photo by: J. Kenji López-Alt

What you’ll need: a disposable aluminum pan (if you’re doing it directly on the grill) or a large saucepan (if you’re doing this on the stovetop), food thermometer, water or liquid ingredient of your choice (beer, stock, wine), and any other ingredients or seasoning you want (onions, peppers, spices, etc.).

How to do it: place the sausages in the pan and cover with the cold liquid and/or other ingredients, and place it over a hot fire to bring it to a simmer. Once it starts simmering, move it to a low-heat section of the grill (or lower the stove fire), and cook slowly. When the sausage has reached the 150 F (test using a food thermometer), it’s done and can be transferred to the grill for the final char. For more on this method, visit this step-by-step grilling sausage guide the food-loving folks at Serious Eats.

What to look out for: make sure that you don’t boil the liquid, which will cause it to evaporate. If you lose some fluid, make sure you replace it.

 

GRILLING SAUSAGES BONUS TIPS:

  • Before you even start grilling (or poaching), let sausages come to room temperature. They’ll cook much faster.
  • After the sausages have reached the final temperature (150-160 F), let them rest in a warm place (the edge of the grill, for example, or a hot plate) for about 5 to 10 minutes, so the juices have a chance to settle. If you cut or bite into it directly, you’ll lose a lot of moisture. Warning: if the meat is pink, put the sausage back on the grill, it’s raw.

Here is a video on how to barbecue a Curly Q Sausage

Get that grill fired up! We’ve got great sausages to serve up this Memorial Day! Shop Sausages >

 

 

featureimage

2014 Mother’s Day Gift Guide!

mother's day gift guide

Can your Mom rock an apron AND a killer little black dress? Is she as at home scurrying around in the kitchen as she is strolling through Versailles or a Moroccan bazaar? Sounds like our gourmet moms can wear many hats – from a chef’s toque to a beret!

No two moms are alike, and we’ve got Mother’s Day gifts for all of them. Whether she’s a natural-born entertainer or a weekend-warrior baker, our Mother’s Day Gift Guide holds the key to the gift that will suit her palate and her lifestyle.

MOTHER’S DAY GIFTS FOR…

PARISIAN MOMS…

MASTER CHEF & BAKER MOMS…

EXOTIC MOMS…

SOPHISTICATED FOODIE MOMS…

ENTERTAINING MOMS…

Cinco de Mayo recipes

Cinco de Mayo Food History + 10 (Amazing) Cinco de Mayo Recipes

Cinco de Mayo recipes

Brush up on a little culinary history while getting ready to celebrate Cinco de Mayo. We explore the most classic Cinco de Mayo foods, plus we give you 10 amazing recipes to add to your fiesta repertoire.

CINCO DE MAYO FOOD HISTORY

Nachos

Cinco de Mayo food -Nachos with Homemade Taco Meat and Sriracha Cheese Sauce

Nachos with Homemade Taco Meat and Sriracha Cheese Sauce by The Weary Chef.

This cheesy tower of crisp tortilla chips (called totopos in Mexico) is now a classic of the American snacking experience. Nachos were allegedly created in 1943 in Piedras Negras, Mexico, by Ignacio “Nacho” Anaya, then maître d’hôtel at the Victory Club Hotel. Finding himself with hungry guests and nothing to serve them, Nacho whipped up a snack of tortilla chips cut into triangles and topped with shredded cheddar and jalapeno peppers….and a culinary legend was born. Today, all you need are tortilla chips and imagination to make spectacular nachos – like Nachos with Homemade Taco Meat and Sriracha Cheese Sauce by The Weary Chef.

Tacos

Cindo de Mayo food - Salmon and Halibut Fresh Fish Tacos

Salmon and Halibut Fresh Fish Tacos by The Organic Kitchen.

This handy little dish has actually been around for a while…like a few centuries. Before the Europeans actually came to the New World, the people of Mexico were eating tacos. And why not? There’s a lot to love about these folded tortillas. Starting with the fact that you can load them up with just about any filling.  From beef to pork, veggies to seafood, the mighty taco is the vessel of culinary dreams. There are many traditional taco recipes out there, so we were psyched to find two great options for this Cinco de Mayo, including one for our vegan friends: Fresh Fish Tacos by The Organic Kitchen, and Vegan Street Tacos by The Vegan Road.

Cinco de Mayo Food - Vegan Tacos

Vegan Tacos by The Vegan Road.

Guacamole

Cinco de Mayo Food - Guacamole by Skinny Taste.

Guacamole by Skinny Taste.

In America, it’s not a real Cinco de Mayo party unless there’s guacamole! This green dip can be found in almost every American table during Super Bowl Sunday, but it’s actually a dish that even predates modern Mexico and goes as far as the Aztecs. Fun fact: some Europeans used to call the guacamole a “salad of alligator pear”. The basic recipe for guacamole starts with ripe avocados mashed into a soft paste, but inventive and delicious guacamole recipes abound. Add a little bit of heat, a dash of lime, and some imagination, and you can make a killer guacamole – like this Guacamole recipe by Skinny Taste.

Queso Fundido

Cinco de Mayo Food - Poblano Queso Fundido by What's Gaby Cooking.

Poblano Queso Fundido by What’s Gaby Cooking.

Also called “queso flameado” – literally, “flaming cheese” – queso fundido is Mexico’s answer to fondue. Made with melted cheese and chorizo, it typically also has a nice amount of spice and is served bubbling hot with soft tortillas or tortilla chips. It’s said to have originated in Northern Mexico, very close to the border with the American Southwest, which explains why today queso fundido is as ubiquitous in El Paso as in Juarez. So grab your favorite melting cheeses and go over to What’s Gaby Cooking for her incredible Poblano Queso Fundido recipe.

Quesadillas

Cinco de Mayo Food  - Margarita Chicken Quesadillas with Margarita Guacamole by Half Baked Harvest.

Margarita Chicken Quesadillas with Margarita Guacamole by Half Baked Harvest.

Mexico has practically made an art out of cooking with the tortilla, and the cheesy quesadilla is another great example. Made of a corn or flour tortilla, a quesadilla is filled with cheese (and other favorite ingredients), folded, cooked until the cheese is melted and delicious, and served with salsa, guacamole or sour cream. Combining Cinco de Mayo food and booze, we give you this fabulous Margarita Chicken Quesadillas with Margarita Guacamole recipe by Half Baked Harvest. Si, de nada! (that means ‘yes, you’re welcome!’).

Burritos

Cinco de Mayo Food  -Sweet Chili Sausage and Black Bean Burritos by Vikalinka.

Sweet Chili Sausage and Black Bean Burritos by Vikalinka.

Some say burritos originated with Mexican cowboys, yet others maintain it actually got its start in California. It’s a  true Mexican-American dish! Whatever the case, what’s certain is that burritos are rolled-up, oversized tortilla goodness. A burrito uses a wheat-flour tortilla, which unlike the taco, which is just folded, in a burrito the tortilla is wrapped around the filling of choice. Whether for lunch, dinner or breakfast, a burrito is a great choice for a Cinco de Mayo food celebration. Need some burri-inspiration?  Try this filling Sweet Chili Sausage and Black Bean Burritos by Vikalinka.

Pico de Gallo

Cinco de Mayo Food  - Pico de Gallo by A Teaspoon of Happiness.

Pico de Gallo by A Teaspoon of Happiness.

Is it a sauce, is it a salad, is it a side dish?! AyDios mío! Don’t worry, all you need to know is that Pico de Gallo is amazing. Whether as a topping or a dip, you’ll find this chunky salsa accompanying many Mexican dishes, which makes it essential for a true Cinco de Mayo fiesta. Pico de Gallo (‘rooster’s beak’ in Spanish) is basically just diced tomatoes, white onions, and HOT chile peppers. Use it to top nachos, to fill tacos or burritos, or serve it with tortilla chips. Bonus: the colors of the ingredients are the same as the Mexican flag. We found you a great Pico de Gallo recipe with a twist, by A Teaspoon of Happiness.

Margaritas

Cinco de Mayo Food  - Jalapeño Margarita by Keep It Simple, Sweetie.

Jalapeño Margarita by Keep It Simple, Sweetie.

Thought not technically a Cinco de Mayo food, How could it be a fiesta without a Margarita? One of the many stories about the birth of this cocktail goes back to 1938, when dancer Marjorie King walked into Carlos “Danny” Herrera’s restaurant and asked for a drink. The problem? Ms. King was allergic to all spirits…except – you guessed it! – tequila. That’s just one of the many legends behind this citrusy concoction, but what we do know for certain is that a classic Margarita recipe includes tequila, triple sec, and lime juice – salt or sugar-rimmed glass, optional! We wouldn’t just include any old boring Margarita recipe, so how about this Jalapeno Citrus Margarita by Keep It Simple, Sweetie? Zesty, spicy and boozy!

Mexican Hot Dogs

Cinco de Mayo Food  - Mexican Hot Dogs With Chipotle Cream by Damn Delicious.

Mexican Hot Dogs with Chipotle Cream by Damn Delicious.

What? Hot dogs are not Mexican you say? You got us, but we decided you had to try these Mexican Hot Dogs With Chipotle Cream by Damn Delicious. The perfect combination of the great ingredients of Mexican cuisine with a true American classic. Cinco de Mayo meets Cuatro de Julio (4th of July!)!

The artichoke's tough exterior hides a (delicious) heart.

What to Eat in Spring: Artichokes

The artichoke's tough exterior hides a (delicious) heart.

The artichoke’s tough exterior hides a tender and tasty heart. Photo by: Mercedes Palomino

Early spring is bursting with fresh, colorful produce, and you should be eating it now. A great one to incorporate? The wonderful artichoke. It’s at its peak March through May, so now’s the time to give all your artichoke recipes a try.

About the Artichoke

It might have a tough exterior, but the artichoke has a heart of gold. This round, multi-layered flower of the thistle family is not only delicious, it’s also packed with healthful nutrients.  Super high levels of potassium, calcium, fiber and antioxidants make this a must-eat. Add to that great flavor and incredibly versatility, and you’ve got yourself a veggie winner!

How to Pick An Artichoke

Go for the ones that appear tightly closed and feel heavy – this is a sign of freshness. Also look for an even, olive-hued leaf. If it shows some areas with black streaks, it means it’s been frost-kissed (burned by frost) – these artichokes are actually quite soft and flavorful, if not pretty.

How To Prep An Artichoke

Start by trimming the top off with a bread knife, about 1 to 2 inches. Then, with kitchen shears, cut each exposed thorn by ½ inch. Remove the first couple of layers of leaves, as they will be a bit tough. Finally, cut the stem off – although it’s perfectly edible, it might hinder your presentation. While you’re prepping, place cut artichokes in a bowl with water and lemon juicy, to prevent browning of the leaves (some browning will inevitably occur).

How To Store An Artichoke

Store the artichokes that you won’t be using right away, unwashed, in a perforated plastic bag in the fridge. They will keep for about 4-5 days. Once the leaves open up and appear looser, eat right away.

How To Cook An Artichoke

Since artichoke leaves are fibrous, you should always boil (or steam) them to soften them up. Anywhere from 20-45 minutes should do the trick, depending of the size of the produce. To get to the artichoke heart, cut it across the center, lengthwise, and spoon out the fuzzy, hairy part – that’s the “choke”, and it’s inedible – under that lies the tender, delicious heart.

The possibilities of the artichoke are endless – fabulous in a smooth artichoke dip, and equally incredible when stuffed and baked. You can really have fun and experiment with it, so grab your basket and get yourself to market, stat!

Like artichokes? You’ll love:

Artichoke and Truffle Sauce by Urbani

 

Easy Artichokes

Rating: 51

10 minutes

1 hour

Total Time: 1 hour, 10 minutes

Easy Artichokes

To eat: pull off each leaf, dip the soft end in your favorite sauce (anything mayo or butter based is amazing), grip the broad end tightly and scrape the fleshy end with your teeth, sucking all that meaty flesh; discard the rest of the leaf.

Ingredients

  • 4 large artichokes (or 5 medium ones)
  • 1 tbsp. coarse or kosher salt
  • Juice of 1 lemon

Instructions

  1. Fill a glass bowl with cold water and lemon juice. Set aside.
  2. Prep the artichokes by rinsing them first with cold water. Then with a serrated knife, trim the top by cutting off about 2 inches. Remove the first layer of leaves until you see the lighter colored ones. With kitchen scissors, cut the pointy ends of the remaining leaves, about ½ off. Once you’re done with an artichoke, place it in the bowl with lemon juice while you prepare the next.
  3. Fill a large, heavy pot with about 2/3 full of water, kosher or coarse salt, and lemons. Bring to a boil and add the artichokes.
  4. Reduce heat to medium-high, partially cover the pan, and cook until tender, about 40-50 minutes (depending on size of the artichokes) until a sharp knife goes through the base easily - like a baked potato.
  5. Cool the artichokes and serve with your favorite dip or sauce, like Hollandaise.
http://www.gourmetfoodstore.com/gourmet-food-blog/what-to-eat-now-artichokes/

gourmet food gifts for valentine's day

Made With Love: Fabulous Valentine’s Day Gifts

Chocolates, caviar, who could resist?!

Love is in the air, and we could not help but fall for its sweet (and savory!) call. Our favorite gifts and ingredients for Valentine’s Day are perfect to set a loving mood. From sensual Russian caviars to set a luxe ambiance, to heart-melting heart shaped Belgian chocolates, we have the ingredients to cook up some romance this February 14th!

gourmet food gifts for valentine's day

 

 

OsetraOsetra Classic Russian Caviar Gift Set

Start your evening with spoonfuls of premium Russian caviar over a dollop of creme fraiche and a fresh, hand-made. Glam it up with the gorgeous (optional) Mother of Pearl serving spoon.

 

 

 

 

 

Sevruga Gift Set For Valentine's DaySevruga Caviar Gift Set 

It will be an affair to remember when you start the evening with super luxurious Sevruga caviar, served with a Mother of Pearl spoon. The set includes creme fraiche and hand-made blini.

 

 

 

 

 

Smoked Salmon Gift For Valentine's Day BreakfastSmoked Salmon Gift Set

Follow your romantic evening with a delicious breakfast in bed…and don’t forget the fresh flowers! Our gift set includes smooth smoked salmon, fresh hand-made Russian blini and creme fraiche.

 

 

 

 

 

Leonidas Belgian Heart Shaped ChocolateLeonidas Belgian Chocolates Hearts Collection

The can’t-go-wrong Valentine’s Day gift: a golden box filled with delicious heart-shaped Belgian chocolate.

 

 

 

 

French Almond Macaroons For Valetine's Day GiftFrench Almond Macaroons

These sweet confections are sure to win her affections! Lovely and airy macaroons, perfect for your main squeeze.

 

 

 

 

 

Leonidas Belgian Chocolates in Jewelry BoxLeonidas Belgian Chocolates in Jewelry Box

Declare your love on Valentine’s Day with sweet chocolates in a lovely keepsake box…bonus points when you add some pretty bauble or gorgeous gem to go with it.

 

 

 

 

Belgian Milk Chocolate Baking Chips For Chocolate Covered StrawberriesBelgian Milk Chocolate Chips by Callebaut

Our best baking chocolate is perfect to dip strawberries, which of course you should then hand-feed to your sweetheart between sips of champagne.

 

 

 

 

Strawberry Fruit Puree For Valetine's Day cocktailsFrench Strawberry Fruit Puree

Made in France by Boiron, this is perfect to concoct thematic cocktails and delicious desserts for your Valentine’s Day party!

 

 

 

 

 

Aphrodisiac pomegranate fruit puree for Valetine's DayFrench Pomegranate Puree

Lead them into sweet and sexy temptation with the original forbidden fruit! This ruby-red fruit puree makes for seriously seductive Valentine’s Day cocktails and decadent desserts. Another of our delicious frozen fruit purees by Boiron.

 

 

 

 

French Fig Puree For Valentine's DayFrench Fig Puree

Ignite some passion with this well-known aphrodisiac ingredient – perfect for sweet and savory recipes. Made in France, by Boiron.

 

 

 

 

 

Find more gift ideas for Valetine’s Day here!