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olive oil cake recipe

The Classics: The Case For The Olive Oil Cake

olive oil cake recipe

Rosemary and Chocolate Olive Oil Cake. Ph: The Vanilla Bean Blog

Spongy, light, and delicious, the all-star classic olive oil cake definitely gets less play than it deserves. For some, it’s has a bit of a vintag-y, Old Italy feel that’s so en vogue right now. To us, it’s a wonderful cross between an angel cake and the most incredibly moist sponge cake. It’s rich and dense but still surprisingly airy, with a crisp and crunchy crust that adds interesting textural contrast.

Famously served at iconic NYC eateries Maialino’s (if you want their recipe, the amazing gals at Food52 have a great how-to right here) and Mario Batali’s Babbo Ristorante, olive oil cake is beautifully simple and still amazingly delicious.

Olive oil cake uses of course, olive oil, instead of butter, giving it not only a lighter flavor, but also a lot less saturated fat, calories, more antioxidants from the oil…overall, just much healthier approach to baking. The trick to a fabulous olive oil cake is choosing a mild and subtle olive oil, nothing too strong or too peppery, so that the cake still tastes like, well, cake!

We love how adaptable it is, a great blank slate of sorts, a moist backdrop for all sorts of other flavors, which can vary according to your moods, tastes or just what’s in season at the time. Add lemon or orange zest in the winter, blueberries and raspberries in the summer, and chocolate, well, any time of year is good for chocolate! The end result will always be delicious.

orange olive oil cake

How do you like them orange olive oil cake! CC Image courtesy of Uterior Epicture on Flikr (CC BY-NC-ND 2.0)

Olive oil cake is great as a dessert, but you can also enjoy it with your cup of morning or afternoon coffee. Make it in a cake or loaf pan for a traditional look, or in a muffin pan for mini olive oil cakes that are modern and more minimalist.

olive oil cake

Make olive oil cake in muffin tins for a more modern minimalist look. CC Image courtesy of Ulterior Epicure on Flikr. (CC BY-NC-ND 2.0)

The recipe for Rosemary & Chocolate Olive Oil Cake we’re sharing below combines rosemary and chocolate, a matching that is made in culinary heaven. It’s been adapted from Kim Boyce’s Good to the Grain. She uses spelt flour, but you can substitute for all-purpose if you want. 

Rosemary & Chocolate Olive Oil Cake

Rating: 51

Yield: Serves 8-12

Rosemary & Chocolate Olive Oil Cake

Ingredients

  • 3/4 cup whole spelt flour
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 3 eggs
  • 1 cup extra-virgin olive oil
  • 3/4 cup whole milk
  • 2 tbsp. fresh rosemary, finally chopped
  • 5 oz. bitter chocolate (70% cacao) pistoles, or bar cut into 1/2 inch pieces

Instructions

  1. Preheat the oven to 350.
  2. In a large bowl, add the flour, sugar, baking powder and salt and whisk together.
  3. Take another large bowl and whisk the eggs. Add the olive oil, milk and rosemary, and whisk. Using a spatula, fold the wet ingredients into the flour mix, gently mixing just until combined.
  4. Stir in the chocolate.
  5. Grease an 9 1/2-inch fluted tart pan with olive oil. Pour the mix into the pan, spreading it evenly and making sure the top is smooth and not lumpy.
  6. Bake for about 40 minutes, or until the top golden brown. To test for doneness: insert a skewer or knife into the center of the cake; if it comes out clean, the cake is done.
  7. Let the cake rest for a 5 minutes before removing from the pan.
  8. Serve warm or cool.
http://www.gourmetfoodstore.com/gourmet-food-blog/olive-oil-cake/

quiche lorraine

A Classic Quiche Lorraine Recipe For Bastille Day

quiche lorraine

 

French Classics: The Quiche Lorraine Recipe

Paired with a fresh salad in summer and spring, or with a hearty in soup in the winter, the perennial classic French Quiche Lorraine recipe is a dish as versatile as it is delicious.

July 14th marks Bastille Day, the day where all of France takes to the street and celebrates the French Revolution. Over here, it’s also the perfect excuse to celebrate France’s incredible contributions to the culinary world. And what better way to celebrate than with a chic and delicious savory quiche?

There are many versions of Quiche Lorraine, and there’s some contention about what a true recipe should include. The original dish from Lorraine region of France did not include cheese. Made popular in America by the iconic Julia Child, this savory tart starts with a base of flaky, buttery tart crust, and builds up with a hearty layer of delicious Gruyere cheese, sumptuous smoked bacon (which you could easily substitute with smoked pancetta), all perfectly seasoned and welded together by a luscious mix of cream, milk and eggs.

Quiche lorraine recipe ingredients

A few simple ingredients, one scrumptious dish.

The secret to a perfect quiche lies in the short crust. It should be buttery but not overwhelmingly rich, the texture both flaky and delicate, and never overwhelmingly dense.

So how do you achieve that? The best way is to make your own pastry dough, which gives you control of the ingredient proportions. Don’t be intimidated! Making this pie crust is actually super simple and an essential skill to have. Our Quiche Lorraine recipe includes instructions to make your own pastry dough, from scratch, in just minutes.  You can even make extra dough and freeze it for later use, so you only do the work once. If however, you’re pressed for time, you can buy ready made dough or pastry shell.

quiche lorraine recipe crust

Master the perfect crust for a foolproof quiche

Once you’ve mastered the Quiche Lorraine recipe, it’s easy to bend the rules and experiment with your own ingredient combinations, and make great, inventive quiche recipes. Add seasonal vegetables, meats and sausage or seafood (like lobster!), and add your favorite cheese. The possibilities are endless…and delicious!

Quiche Lorraine Recipe

Rating: 51

Yield: 1 large quiche

Serving Size: Serves 4

Quiche Lorraine Recipe

Ingredients

  • Pastry
  • 2 cups all-purpose flour
  • ¾ cups butter
  • ¼ tsp. salt
  • 1 large egg yolk
  • 2 – 3 tbsp. cold water
  • Filling
  • 150 grams of smoked bacon or smoked pancetta, cut into thin strips
  • ½ tbsp. extra virgin olive oil
  • 4 eggs
  • ½ cup cream
  • ½ cup 2% milk
  • ½ tsp. Porcini salt
  • ½ tsp. Freshly ground pepper
  • 1 cup grated Gruyere
  • Special equipment
  • 11” French tart pan (with removable base)

Instructions

  1. Preheat oven to 350 F.
  2. For The Crust
  3. Place the flour in a large bowl and add the diced butter and the salt. Break the butter with a fork until you get a coarse meal-like (or breadcrumb-like) texture.
  4. Make an indentation in the center of the mix and add the egg yolk and water. Start forming the dough from the outside in, adding more water as needed until you get an even dough ball that doesn’t stick to the walls of the bowl. You want the dough to be soft. Add more flour and water as you go, if necessary
  5. Don’t knead the dough, but press it firmly and wrap it in film. Take to the fridge for at last 20 minutes.
  6. Roll out the dough over a lightly floured surface into a circle. As you roll out the dough, rotate it to ensure uniformity, and sprinkle more flour so it won't stick.The diameter of the crust should be about 1 or 2 inches larger than your pan.
  7. Roll the dough into the rolling pin (see picture), lift and unroll right onto your pan.
  8. With your thumbs, carefully press the bottom and sides of the dough, and make sure the rim of the pan is covered as well. Cut off any excess with a knife.
  9. Pinch the base with a fork.
  10. Blind baking: top with a sheet of foil topped with pastry weights or beans to blind bake the tart shells.
  11. Bake for about 10 minutes, then remove the foil and beans/weights, and bake for another 5 minutes until lightly golden. Set aside to cool.
  12. For the filling
  13. Heat up a large pan with the olive oil, and cook the bacon until golden and soft. Drain and set aside to cool.
  14. In a bowl, with a whisk or a fork, whisk lightly the eggs, cream, milk, pepper, salt and Gruyere.
  15. Spread the mix evenly over the tart.
  16. Bake at 350 F for about 20 to 30 minutes, until the quiche is golden and the filling is firm and has set completely. Tip: to check for doneness, insert a toothpick and remove, it should come out clean.
  17. Serve warm with a fresh green salad.
http://www.gourmetfoodstore.com/gourmet-food-blog/quiche-lorraine-recipe-bastille-day/

crumblecollage

Dessert: American Apple Pie Shots with Pistachio Crumble

American Modern: Apple Pie Shots with Pistachio Crumble

pistachio crumble shots

Is there any dessert more quintessentially American than a classic apple pie? This crowd-pleasing dessert is the perfect way to pay homage to America on Independence Day (or any other day!). The height of apple season isn’t until the fall, but apples are (thankfully) available all year-round, so you can make this summery version of the patriotic pie for 4th of July.

apple pie crumble

For our version, we deconstructed it and took the pie out of its shell, layering the different elements and presenting it in modern, individual size glass jars.  You can use small jam jars, mason jars, or even shot glasses for this apple pie crumble.  Instead of a classic crumble, we added meaty pistachios for a great crunchy texture. You can top it off either with ice cream – a la mode – or whipped cream, depending on how hot the weekend gets!

apple pie crumble

Your pistachio crumble should be buttery, crunchy and just a bit salty. Once it’s done, break it apart with your hands into coarse pieces, and make the crumbles as big or as small as you want. If pistachios are not your thing, you could easily substitute for a finally chopped macadamias (yum!), thinly sliced almonds, or just a regular crumble.

 

American Apple Pie Shots with Pistachio Crumble

Rating: 51

Yield: Serves 6

American Apple Pie Shots with Pistachio Crumble

Ingredients

Instructions

  1. Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
  2. In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
  3. In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
  4. Preheat the oven to 375 F.
  5. Spray non-stick spray over a baking sheet, and spread the crumble.
  6. Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
  7. To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 spoonfuls of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.
http://www.gourmetfoodstore.com/gourmet-food-blog/american-apple-pie-pistachio-crumble/

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/

 

risottomain

Spring Risotto Recipes!

risottomain

A risotto might conjure images of hearty winter dinners, but the beauty of a basic risotto recipe is that you can take it from winter to spring, simply by adding some seasonal vegetables and removing some of the cheese and butter that is so comforting during the colder weather season, but too heavy during the lighter months.

We give you some ideas by extraordinary bloggers, who show you how you can take some humble grains of rice and easily transform them into an amazing, fresh spring and summer gourmet meal. Plus, a great and simple risotto recipe to add to your summer risotto recipe repertoire!

 

 

Minty Fresh Risotto Recipe

This creamy but fresh risotto recipe starts with the classic Arborio rice and gets a boost of veggies with crunchy sugar peas and a bright flavor from fresh mint. The perfect centerpiece for any spring – or summer – lunch! The original recipe comes from the extraordinary Donna Hay, but it’s really Darina’s wonderful photography over at Gratinee Blog that made this gorgeous risotto make our top five.

 

 

The Lighter Side of Risotto

We always love finding lighter versions of a classic recipe, as long as it doesn’t skimp on flavor, of course. This fabulous Lighter Spring Risotto recipe by Iowa Girl Eats includes loads of health and flavorful vegetables like asparagus and spring peas, plus meaty mushrooms and of course, Arborio rice. What it doesn’t include: butter and cheese, so you can eat your risotto and still be ready for summer swimming.

 

 

Put Spring In Your Lemon Risotto

“Tender yet crunchy green vegetables with bright creamy lemony rice”…we can’t describe it any better ourselves! Jeanine from Love and Lemons uses her favorite ingredient to add some bright citrus flavor to her delicious Lemon Risotto with Asparagus and Peas, loading the dish with spring veggies like peas and asparagus, and finishing it with a secret genius technique – which you can read all about here.

 

Lemon & Dill Risotto

Lemon & Dill Risotto

Ingredients

  • ½ stick of butter, chopped
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 ½ cup Arborio rice
  • 4 garlic cloves, crushed
  • ½ cup dry white wine
  • 6 cups fish stock (heated)
  • 1 tablespoon lemon rind (finely grated)
  • ¼ cup chopped dill
  • 1 ½ cup parmesan, finely grated

Instructions

  1. In a large heavy saucepan over medium heat, place the butter and the oil.
  2. Add the chopped onion and cook for about 2–5 minutes or until soft.
  3. Next, incorporate the rice and the garlic, and stir continuously for about 1 minute until rice is well coated.
  4. Add the white wine and cook until evaporated, or about 1 minute.
  5. Start adding the stock, one cup at a time, STIRRING continuously, for about 25–30 minutes or until all the liquid absorbed and the rice is al dente. If the liquid evaporates and the rice is not done yet, add more stock until fully cooked and creamy.
  6. Finally, add and stir in the lemon rind, dill and cheese.

Notes

http://www.gourmetfoodstore.com/gourmet-food-blog/spring-risotto-recipes/

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/