Black Friday Sale Extended for Balsamic Vinegar of Modena

In a recent press release, Gourmet Living announced today its first Black Friday Sale of balsamic vinegar of Modena, Italy.  This Black Friday sales promotion features deep discounts on both a 12 and 25-year old traditional balsamic vinegar, the company’s award winning Goccia d’Oro and its recently released Goccia Nera.

The owners of Gourmet Living have decided to extend this promotion through the Black Friday weekend into Cyber Monday, so do take advantage of these promotional discounts to obtain premium balsamic vinegar at bargain prices.

As indicated in the press release, “the labels and contents of these products have been certified by the Italian authorities and are designated as DOP and IGP, respectively. These vinegars contain no additives or preservatives and are bottled in Italy under the strict supervision of the Italian Growers Consortium.”

“This special Black Friday promotion kicks off the holiday season and provides consumers with an opportunity to taste various grades of authentic balsamic vinegar,” says Sheila May of Gourmet Living. “Strict Italian regulations are in place for a very good reason: to guarantee the integrity of the product for the consumer. Gourmet Livings wants to insure that our products meet these stringent requirements so that people can actually enjoy the true taste of balsamic vinegar of Modena.”

Sheila May, one of the owners of Gourmet Living, explains how balsamic vinegar is aged in this instructional video:

Goccia Nera is a less expensive balsamic vinegar best suited for vinaigrettes, glazes and marinades. While most commercial balsamic vinegars have a density level of below 1.04, Goccia Nera has a density level of 1.07 and is more viscous.  A 250 ml bottle is heavily discounted from its normal retail price of $19.25.   In fact, on Black Friday ONLY, you can purchase this balsamic vinegar for only $11.50.

Goccia d’Oro is a premium grade balsamic vinegar with a density level of 1.33. This award-winning balsamic vinegar comes with an attractive display box and wax seal and makes a great gift for cooks and gourmands seeking a high-quality balsamic vinegar.   This is a must-have gift for friends and families and fellow gourmands.

Gourmet Living’s traditional balsamic vinegar (“DOP”) of 12 and 25 years is tested, sealed and bottled by the Consortium in a distinctive 100 ml bottle. Traditional balsamic vinegar consists exclusively of wine must and with no wine vinegar, additives or preservatives.  Please note that the hand-made presentation package in ONLY available for the 25-year old traditional balsamic vinegar of Modena.

Gourmet Living’s balsamic vinegar product line has been created to give buyers an authentic taste of artisan vinegars at various price points to suit their budget. A few drops of this vinegar is all that is needed to create a dish that tastes as if it were made in the heart of Italy itself. These vinegars are made from pressed Trebbiano and Lambrusco grapes in Modena, Italy, and then aged in oak, chestnut and cherry barrels.

Special promotional pricing on these balsamic vinegars will continue through Christmas eve, but the deepest discounts occur now.

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Brining a Turkey for Thanksgiving

Many food magazines and chefs suggest that “purists” don’t brine their turkeys.  This is just plain silly.  All turkeys should be brined.  The simple reason is that it makes the white meat moister and avoids having a turkey that is too dry when you try to get the dark meat to cook through.

I have found that the dark meat (175º F) of a Turkey has to have a 15° F higher internal temperature than the white breast meat (160º F).  Clearly, this is a major challenge when baking a turkey where the breast meat is exposed to the highest temperature.

This temperature balance is almost impossible to achieve cooking a turkey the conventional way in an oven.  Frankly, I prefer to spatchcock the turkey as recommended in Bon Appetit.   It requires a little more effort, but is certainly worthwhile.

In the past, I recommended immersing the bird in a liquid brine for at least 12 hours (overnight).   While this still remains an option, I now prefer a simple dry rub consisting of 2 tbs of salt, 2 tbs of  pepper, 1 tsp of sugar  and a pinch of thyme.  Apply the mixture liberally inside the cavity and under the skin, then wrap the bird tightly in saran wrap and refrigerate for 48 hours.   Also, you may want to add 1 tbs of baking powder to the mixture which tends to make the skin crisper.

Forget the expensive dry rubs at Whole Foods.  It is simply a rip-off!   The goal is to keep the white meat moist and a simple dry rub is generally all that it is required to do so.  A spatchcocoked turkey helps insure that both the dark meat and white meat cook properly.

Whichever way you decide to celebrate Thanksgiving, please enjoy this wonderful family occasion.  A well prepared heritage turkey is certainly desirable, but the occasion is more important than how well the food is prepared.

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Aging Balsamic Vinegar of Modena in Wooden Barrels

As you delve deeper into making – and aging – balsamic vinegar of Modena, you are overwhelmed by the craftsmanship and care that goes into creating this remarkable product.

Farmers and artisans have been making balsamic vinegar for centuries.  Traditionally, small growers would often start a cask or barrel of wine must on the birth of a daughter, which would then serve as a dowry on their 18th birthday.    While this tradition is no longer practiced as frequently as it was in the past, the harvesting and aging process remains faithful to its traditions.

Most commercially sold balsamic vinegar consists of a mixture of aged wine must and wine vinegar.   While IGP certified and labelled balsamic vinegar has independent third-party controls, an IGP balsamic vinegar can contain wine must that has been barrel-aged ONLY 60 DAYS.  In other words, the density of IGP balsamic vinegar can vary significantly and impact on quality of the dining experience.  Most commercially sold balsamic vinegar consists mainly of wine vinegar with a very low density (it is watery rather than syrupy).

Condimento or balsamic vinegar labeled condimento (literally translated condiment) has no third-party certification process and its content is determined by the grower/bottler.  This is not to say that condimento is in anyway inferior to IGP-certified balsamic vinegar, it simply means that you need to trust your supplier.

Balsamic vinegar is aged in a series of wooden barrels called a battery.  Each year – normally in February – the oldest barrel in the series is topped up with wine must from the preceding year – see video and a longer explanation below.

In general, the first year’s wine must is stored in large oak barrels.  As these barrels are exposed to the elements (through a small opening on the top of the barrel), a certain percentage of the wine must evaporates.  As such, each barrel within the battery is “topped up” from the concentrated wine must of the preceding year.  This generally occurs during the coldest part of year while the wine must is resting.

The larger barrels tend to made of oak, while the middle years of the battery are generally made of chestnut wood. The chestnut tree is commonly found in Emilia Romagna. Softer woods, like cherry, are then used in the final six years of the aging process: years six through twelve.

While traditional balsamic vinegar is made entirely of wine must and quite expensive, please consider taking advantage of our special pre-holiday pricing on Gourmet Living’s balsamic vinegar of Modena now on sale on Amazon. FREE shipping for Amazon Prime members. This premium balsamic vinegar is sold with an attractive gift box and makes a great gift for family members or foodies alike.

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The Myth about Unfiltered Extra Virgin Olive Oil

C’era Una Volta in Montepulciano

Trequanda, Monticchiello & Montefollonica: A Glutton in Tuscany

I realize that gluttony is not something to gloat over, but it is certainly difficult to resist.  I am pleased to report that Dante only considers gluttony to be a Circle 3 punishment in The Inferno.  Nevertheless, it is nothing to be proud of even though you are on vacation in Tuscany.

Scholars differ on where gluttony ranks as a “mortal” sin, but I opted to overindulge in Tuscany rather than engage in the pre-election hysteria in our own country.  Hopefully, St. Peter will cut me a little slack on Judgement Day:

Gluttony–like lust–is one of the seven capital sins (sometimes called “mortal” or “deadly” sins) according to medieval Christian theology and church practice. Dante, at least in circles 2-5 of hell, uses these sins as part–but only part–of his organizational strategy. While lust and gluttony were generally considered the least serious of the seven sins (and pride almost always the worst), the order of these two was not consistent: some writers thought lust was worse than gluttony and others thought gluttony worse than lust. The two were often viewed as closely related to one another, based on the biblical precedent of Eve “eating” the forbidden fruit and then successfully “tempting” Adam to do so (Genesis 3:6). Based on the less than obvious contrapasso of the gluttons and the content (mostly political) of Inferno 6, Dante appears to view gluttony as more complex than the usual understanding of the sin as excessive eating and drinking.

Most foodies prefer to refer to gluttony as “fine-dining” – it sounds more politically correct.  I am no exception.   Sheila and I had wonderful meals in Trequanda, Monticchiello and Montefollonico.  All are within relatively easy driving distance from Montepulciano.  For those who are expecting great cultural insights, read no further.

Trequanda

The image below is a picture of the front of “Il Conte Matto” restaurant.  Literally translated, this means “The Crazy Count” and Sheila has suggested that he could well be one of my distant relatives.

According to legend, the villagers considered this family to be crazy for some 200 years.  My sister Alison, a feminist revisionist historian who joined us for this part of the journey, argues that the Count’s family must have been particularly naughty or rampant incest was allowed to run its destructive course.  I prefer not to know, since rumors and legends are probably far more titillating than the truth.

People come from around the world (read Germany and France) to taste the exceptional extra virgin olive oil produced in the vineyards and olive groves below the restaurant.  We sampled the 2015 and NEW 2016 pressing and found the olive oil to be exceptional.   Overlooking a most beautiful valley, this restaurant should be a must if you are visiting Tuscany as the olive oil and food are truly exceptional.

Alison settled for tagliatelle with white truffles, but I opted for Pici con le Briciole.  Pici is the “poor man’s pasta” as it consists solely of flour and water.  Briciole refers to lightly seasoned breadcrumbs.  This homemade Pici con le Bricole featuring the 2016 olive oil is as close as you can get to culinary heaven without levitating from your chair.  Wow, what a treat!  The image below is the “main course” of roasted pork, mushrooms and greens flanked by two vintages of olive oil and a vino nobile.  The EVOO from 2016 has a cream colored seal (far left).

We didn’t explore the town as we rushed off to a nearby Benedictine Monastery to see a library featuring many ancient manuscripts and a fresco that is believed to show images that may have represented Michelangelo and Raphael.

Monticchiello

Sheila and I dined at Osteria La Porta in Monticchiello which is only a few kilometers from Montepulciano.    If possible, you should sit on the terrace overlooking the valley.  If you are fortunate, you can get a table in the shade.   Since Sheila had the same hair color as the owner, we were provided privileged seating on the terrace.

While I was still trying to overcome my white truffle fetish, Sheila opted for quail on toast with foie (see below).  It was far more delicious than my Pici.

She followed this up with an equally impressive panna cotta with wild berries and cherry liqueur. This is one of those “special” desserts you only get once every few years.

We did take a walk into this precious town, but the tower at the top is now owned by a Scandinavian sculptress and is “private property.” Personally, I thought her contemporary sculpture in a garden leading to the tower looked only slightly better than lawn furniture at Walmart, but that is just one angry old man’s opinion.

Montefollonica

Montefollonica is one of those small walled medieval towns on the top of a hill that is within easy driving distance of Montepulciano.   I am quite sure there are some interesting sights in this small town, but Nick, Abigail and my sister Alison were very hungry.  Needless to say, our primary goal was to dine at 13 Gobbi, a restaurant well known for its tagliatelli served from a wheel of pecorino.

Look, it doesn’t get much better than this and even Dante couldn’t persuade me to resist the temptation. Gluttons unite!

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Pienza, San Quirico and La Foce: Meanderings through Southern Tuscany

Bagno Vignoni, Ristorante Anna and Brunello Montalcino

Starda: An Unexpected Tuscan Treasure

Traveling Hopefully: Ferrara to Montepulciano

Ferrara: A Renaissance Jewel in Italy

Comacchio and the Po River Delta

Dining Well in Ferrara, Italy

In the heart of Emiglia Romanga in Italy it is difficult to find poorly prepared food.  Ferrara is no exception and there are many fine restaurants where you can get excellent food at a reasonable price.  The risk is over-indulging – a problem I faced frequently with little self-restraint.

Unlike southern Italy, most of the pasta is made from eggs and flour rather than grano duro.  As such, the pasta dishes in this area tend to be softer and richer.  Cured meats also are quite popular and many diners often start with an antipasto of two or more varieties of thinly-sliced ham, mortadella, pancetta and, perphaps, some Parmesan cheese.  Dribble some balsamic vinegar of Modena over the cheese and you are in heaven.

The most famous and preferred ham is called culatello from Zibello.  Cut very thinly, this ham is leaner than the more widely known Parma ham.  The flavor is also far more subtle thanks to an aging process that lasts between 18 and 24 months.

While there are a number of “traditional” Ferranese dishes, the most popular is cappelletti or tortellini as they are known in Modena and Bologna.  Who makes the best is a matter of intense local rivalry and secretive ingredients and methods of preparation.  From a layman’s perspective, they are all wonderful.

Often served in brodo, many prefer them with a little butter and sage.  Add a little Parmesan cheese and pepper and it is as close to heaven as you can get in the culinary world.  Found below are cappelletti served in brodo at one of our favorite restaurants in Ferrara, Cusina e Butega.

While we sampled many wonderful restaurants, one of our favorites was Il Mandolino.  This classic and popular restaurant looks like something out of a Fellini film, with paintings and objects adorning every inch of space on their high ceilings.

Here we ate the infamous pasticcio Farnese which consists of a sweet crust housing a mixture of macaroni, mushrooms, béchamel, sausage and, in our case, truffles.  Delicious contrast of tastes and textures.

Another specialty shown below at Il Mandolino was green lasagne.  This thinly cut layered pasta was as smooth as velvet.  It went down nicely with a glass on San Giovese or Lambrusco, popular wines of the region.

Other restaurants in Ferrara that we recommend are:

Il Don Giovanni (bistro for lunch in the old stock market building)

Osteria Savonarola (I passed on their specialty of donkey on polenta because I didn’t want to make an ass of myself).

Ca d’Frara- contemporary and very good, but a little over the top.

Trattoria di Noema, good, but we preferred Il Mandolino which is run by her sister and more traditional.

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Vietnamese Chicken and Cabbage Salad

California Extra Virgin Olive Oil: 2015 Vintage

Gourmet Living is proud to announce that our 2015 California extra virgin olive oil  is now on sale at our Online Store.

This wonderful olive oil is made from the Picual olive that was harvested in 2015.  We have changed the shape of the 500ml bottle and the cap to provide an improved consumer experience.  We use this olive oil interchangeably with our EVOO from Tuscany and feel that it is a great value for anyone looking for a domestic extra virgin olive oil.

For a limited time only, you can purchase our 2015 vintage California EVOO for 20% off its regular price of $24.50.  Simply enter promotional code CAEVOO20 at checkout, when you purchase Gourmet Living’s extra virgin olive oil from California.  FREE Shipping on all orders from Gourmet Living.

With so much fraud and mislabeling in the olive oil industry, we think it makes a lot of sense purchasing products that are grown and bottled in the United States.  California olive oil production is growing explosively as consumers are discovering the nutritional benefits of olive oil.  It is a great substitute for butter and commonly used for most salad dressings.

I use olive oil daily.  From quickly sauteing a piece of skinless chicken to adding it to pasta, olive oil has become an essential ingredient in my cooling.  Personally, I can taste the difference of fresh olive oil and heartily recommend it as a “dipping appetizer” with bread before the main meal.

There are an infinite number of uses of olive oil in your cooking.   While a 500 ml bottle normally provides you with 33 servings, I will often empty a bottle in a month to six weeks.    Regardless of your consumption pattern, a bottle of EVOO will last for a year after it has been opened if stored at room temperature and out of direct sunlight.

Like wine, olives are normally harvested in the fall.  This is a great opportunity to sample the great taste of a domestic extra virgin olive oil at a competitive price.

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Traditional Balsamic Vinegar of Modena Sale at Gourmet Living

Traditional balsamic vinegar has a very defined meaning for growers in Modena and Reggio Emilia (Italy), where authentic balsamic vinegar originates.  In the case of Modena, it refers exclusively to barrel-aged wine must that has been aged either 12 or 25 years.

In fact, the Italian Growers Consortium (“Consorcio’) has taken the extra step of testing, bottling and sealing this aged wine must in distinctive 100ml bottles that attest to its authenticity.  Traditional balsamic vinegar consists 100% of barrel-aged wine must with no additives or preservatives.

Sadly, many unscrupulous bottlers and retailers claim that they are selling “traditional balsamic vinegar” without the required certification (a seal) or the 100 ml required by the Consorcio.  In fact, a Best Seller on Amazon claims to be selling a traditional balsamic vinegar (“DOP” or “PDO”) in an improper bottle and without the required certification from the Consorcio.

There are many fraudulent representations made over the quality, age and content of balsamic vinegar and, as such, the informed buyer should be vigilant when choosing balsamic vinegar, particularly balsamic vinegar that is labeled “traditional,” which has a very specific meaning to the Consorcio and informed buyers.

Now and for a limited time only you can purchase Gourmet Living’s authentic traditional balsamic vinegar that has been aged 12 years (D.O.P.) or 25 years (D.O.P extravecchio) in these special presentation boxes.   Together with these special presentation boxes (for gifting), you will also receive a ceramic spoon, bottle stopper and a booklet published by the consortium explaining the history of balsamic vinegar together with a few recipes.

Found below is an image of Gourmet Living’s 12 year (DOP) traditional balsamic vinegar in its Consorcio mandate packaging:

Now through September 30th, you can purchase either (or both) of these authentic DOP vinegars for 30% or more from than their already reduced retail price. Together with the balsamic vinegar, you will receive this exquisite hand-made presentation box which makes it idea for gifting.

• 12 Years Traditional Balsamic Vinegar (Purple Label) – Enter Promo Code KQ1FTPNPSZDR at Checkout. 
• 25 Years Traditional Balsamic Vinegar (Blue Label) – Enter Promo Code DB7GRMTAJ9WB at Checkout. 

Needless to say, but all orders from Gourmet Living qualify for FREE SHIPPING.  

Considering the price of authentic traditional balsamic vinegar, this promotion is not for everyone.  Nevertheless, if you truly want to experience the taste on undiluted and barrel-aged balsamic vinegar of Modena, this is an opportunity that doesn’t come along frequently.

To learn more about balsamic vinegar, CLICK HERE.

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Cured Pork: Why Your Food Doesn’t Take Like Mama’s – Part 4

Momofuku Saäm Bar is one my favorite restaurants in New York City.  Despite loud and obnoxious music, no reservations and always crowded conditions, it remains a must for any gourmand who treasures culinary imagination.  Momofuku Saäm is the brain-child of the talented yet irreverent chef, David Chang.

Dining at Momofuku is like attending Hamilton:  The Musical for the first time – you don’t know quite what to expect.    I am always surprised and delighted at Chang’s inventiveness and never leave his restaurant without a smile on my face.

As regular patrons are aware, David’s specialty is pork.  One early evening several years ago, we were sampling a plate of cured when David Chang appeared from the kitchen and asked us to sample a new cured ham that he had discovered.  I distinctly recall that it was a Meacham ham from Kentucky, that we found delicious.

We have since ordered several Meacham hams from their online store, but there are many other wonderful sources for ham like Edwards Virginia Smokehouse that is now back in operation after a fire burnt down their facility in January.

I could talk about cured pork and cured meats for hours, but close friends will often say OINK, OINK if I go on too long.    In this age of commercialization, most cured meats, hams and bacon simply don’t taste nearly as good as meats that have been cured the old-fashion way.

Let’s face it, hogs raised in pens and force-fed with with grain by-products produce large but rather tasteless hams and bacon.  Many are filled with nitrates and other artificial preservatives and coloring agents.

No wonder the bacon and pre-packaged ham cuts for sandwiches  you purchase at the grocery don’t take like Mama’s.  At best, they are simply fillers and – at worst – these processed meats may lead to obesity and other health complications.

The only bacon I cook with is Benton’s bacon.   It is simply the best bacon I have ever tasted and has a favor profile that enriches everything from green beans to chili.  Frankly, I find it a bit too salty to eat for breakfast, but Benton’s bacon is the “real deal” when cooking.  Thanks Allan Benton for contributing your experience.

We don’t eat as much ham or bacon anymore other than bacon for flavoring certain dishes.  Nevertheless, we use imported  San Daniele Prosciutto – cut very thinly – with our melons.

While Jamón Serrano is wonderful as an appetizer when thinly sliced off the hock, it is rarely used in cooking.  As an alternative, we love Surryano ham from Edward’s Smokehouse which is currently unavailable for sale at this time.

So, if you are looking for food that “tastes like Mama’s,”  do make the point of using authentic cured pork produced by artisans.  Factory-processed cured meats simply lack authenticity.

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Grilled Shrimp in a Warm Bean Salad

I am not a big fan of shrimp, particularly the farm-raised variety often referred to as “tiger” shrimp.  Like most artificially-raised products, they seem to lack the taste and texture of the “real” thing (at least for those few of us who still remember what the “real” thing tasted like).

In fact, I often give the fish section of most grocery stores a wide berth since I often pick-up the smell of ammonia, which suggests that the fish may no longer be fresh.  My husband thinks I am a bit paranoid, but I do think your local fish monger is a more reliable source for “fresh” fish.

With respect to shrimp, I firmly believe that wild shrimp – even though they are more expensive – taste like shrimp.  In fact, as the chart below illustrates, there are several other legitimate reasons other than taste on why you should insist on wild caught fish.   I do – and I feel a lot healthier.

In any event, I discovered that wild-caught shrimp paired with beans, particular fresh cranberry beans (not used in this recipe) is a welcome summer treat as the days begin to shorten and the nights grow cooler.  This particular recipe below is from the Greenwich Times from May, 1992.

Warm Bean Salad with Wild-Caught Grilled Shrimp

Ingredients

• 1 to 1 1/2 pounds or 16 large peeled and deveined wild-caught shrimp (fresh)
• 2 large garlic cloves, freshly chopped
• 2 Tbsp of fresh rosemary
• 4 Tbsp extra virgin olive oil  (Gourmet Living Tuscan EVOO, please!)
• Sea salt, to taste  (Gourmet Living’s Mediterranean Sea Salt works wonders)
• Freshly ground black pepper, to taste
• 3 cups cooked and drained Tuscan-style great Northern beans
• 3 large tomatoes, seeded and chopped
• 1 Tbsp fresh lemon juice

Preparation

1. In bowl, combine shrimp, half the garlic, 1 Tbsp rosemary and 2 Tbsp olive oil with salt and pepper.  Stir well.  Cover and and chill one hour.
2. Preheat barbecue grill or broiler.
3. In saucepan, heat remaining oil, garlic and rosemary over medium heat just until fragrant, about one minute.  Stir in cooked beans.  Cover and cook over low heat five minutes or until warm.
4. Remove from heat.  Stir in tomato, lemon juice and salt and pepper to taste.
5. Grill shrimp over hot coals until lightly browned and just opaqued in thickest part, about 5 minutes.
6. Spoon beans on the plates and surround with shrimp.
7. Garnish with additional rosemary and served with salsa.

This is a wonderful warm dinner that gets you ready for the fall.  We normally will eat this at room temperature.

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Paleo Recipes: West African Chicken Stew

For the most part, we are wedded to the Mediterranean diet or lifestyle, but will occasionally venture out and test some new diets.

At the suggestion of my sister-in-law, my husband and I decided to see what the Paleo diet had to offer.  I checked out a few books at the library, but eventually decided on a few cookbooks that I thought provided some interesting recipes.

Before sharing an excellent recipe for West African Chicken Stew from Well Fed 2 by Melissa Joulwan, I would like to make a few observations about the Paleo diet.

The paleo diet is loosely based “on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.”  In effect, it is the food that hunters and gatherers would consume rather than the food farmers who produce from domesticated animals and farmed vegetable gardens, particularly legumes.

As such, it differs considerably from the Mediterranean diet in the sense that you are eliminating one more level of “food processing” from your diet.   Clearly, a reduction in factory-processed and potentially chemically-treated foods is a way to eat more naturally and help restore body health.  In fact, many people have told us that they “feel better” after being weaned from artificially processed foods.  Who am I to argue?

The following recipe for West African Chicken Stew is reprinted from the Healthy Foodie Blog, which has some gorgeous photos on how this dish is assembled.  While the author of the blog substituted chicken breasts, I strongly recommend using chicken thighs because they have far more flavor.  We served this lovely stew with coconut cauliflower rice (also available in Well Fed 2).

WEST AFRICAN CHICKEN STEW – FROM WELL FED 2

INGREDIENTS (Serves 2 to 4)

• 1/2 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs (I used breasts)
• salt and ground black pepper
• 1/2 medium onion, diced (about 1/2 cup)
• 1-inch piece fresh ginger, grated (about 1 tablespoon)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 tablespoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup canned crushed tomatoes
• 1/4 cup water
• 1/4 cup sunflower seed butter (no sugar added)
• 1/4 teaspoon pure vanilla extract
• garnish: minced fresh parsley leaves, sunflower seeds

INSTRUCTIONS

1. Sprinkle the chicken enthusiastically with salt and pepper. Heat a large soup pot over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
2. In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes.
3. Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, sprinkled with parsley and sunflower seeds.

Enjoy.  This recipe is a little spicy but delicious.  Thank you Melissa. We love your cookbook!

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Traditional Balsamic Vinegar: Don’t be Conned!

Traditional balsamic vinegar specifically refers to balsamic vinegar that consists ONLY of wine must that has been barrel-aged for more than 12 years.

Traditional balsamic vinegar is VERY EXPENSIVE and sold ONLY in distinctive 100 ml bottles.     Typically, a 100 ml bottle (a little over 3 oz.) of 12 year old traditional balsamic vinegar sells for roughly $100.

To avoid adulteration, false labeling or contamination, the Italian consortium collects and tests the wine must from authorized producers and then bottles and seals the vinegar with its own distinctive seal.

Using Gourmet Living’s brands to illustrate the difference, found below are certified bottles of Traditional (DOP or PDO) 12 year-old balsamic vinegar and a premium brand of IGP certified balsamic vinegar which consists ONLY of barrel-aged wine must AND aged wine vinegar.

 

Sadly, there are many dishonest vendors who falsely label their product as TRADITIONAL balsamic vinegar or DOP balsamic vinegar when it is not. Again, TRADITIONAL balsamic vinegar is sold only in distinctive 100 ml bottles and costs roughly $100.

To avoid competing against other Vendors who falsely misrepresent their products on Amazon and other retail venues, Gourmet Living only sells Traditional Balsamic Vinegar on its own website. For a limited time only, you may purchase authentic 12-year old traditional balsamic vinegar for only $97.50. It comes with a distinctive decorative box, ceramic spoon and pouring spout as shown below:

This makes a wonderful Christmas gift for for fellow gourmets who appreciate the distinctive taste of traditional balsamic vinegar.

Also, our premium brand of Goccia d’Oro balsamic vinegar, which normally sells for $38.50, can now be purchased on Amazon for only $25.00. This limited time offer is available only through September 30. FREE Shipping for Amazon Prime members.

Knowing the difference when purchasing quality balsamic vinegar can save you much money and helps avoid unpleasant surprises.   Please consult our website for more information on balsamic vinegar.

For more information about our summer balsamic vinegar promotion, CLICK HERE.

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Water: Why your Food Tastes Different than Your Mother’s – Part 3

Scene:  Early 1970s in an apartment on the upper east side in NYC

Anna (our new Italian friend):  “Butta giù la pasta!”   Translation:  The pasta is served.

Claudio (husband to Anna and sniffing the aroma of the pasta):  Anna, did you use bottled water for the pasta?

Anna:   Sorry, but I ran out of time.  Is there a problem?

Claudio:  I can smell the chlorine in the pasta.

This little vignette has stuck in my mind for many years and simply underscores the importance of using the “right” ingredients in your cooking.  Last week, we saw that a tomato is comprised of about 95% water, which suggests to me that your cooking isn’t going to be as good as Mama’s unless you use the same H2O.  

Chances are that your mother or grandmother was using well-water rather than water piped into your house from nearby reservoirs.  While there is no need to go overboard to buy the most expensive bottled water, do consider your H2O options when cooking.

While the quality and source of water makes a huge difference in pasta, it also makes a big difference in beans.

As I indicated earlier, we purchase our dried beans from Rancho Gordo in California which sells heirloom beans.  Like water, if you are not using authentic and natural ingredients, the taste profile of your food is likely to suffer.

 

If you haven’t stocked up on Rancho Gordo beans, do yourself a favor and visit their online store.   For those who need a little inspiration, try this wonderful recipe from David Rosengarten, which is featured on the Rancho Gordo website.  I quote with very minor changes so big thanks to David and the folks at Rancho Gordo.

David Rosengarten’s Red Beans and Rice

“I love the recipe for Red Beans and Rice that appears in my newest cookbook, It’s ALL American Food–developed by me and Susan Bird, my crack Cajun recipe-tester. Just buy some red kidney beans at your supermarket, get some good rice and have yourself a feast! If you wish to add andouille, tasso or chicken to this recipe, to make it meatier still . . . go right ahead!” – David Rosengarten

Ingredients (makes 4 servings)

• 1 pound dried beans, such as Red Nightfall or Sangre de Toro
• 1 large onion, finely chopped
• 1 small green pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 large garlic cloves, finely chopped
• 1 fresh jalapeño, finely chopped
• 1 tablespoon vegetable oil
• 10 1/2-ounce can chicken broth
• 1 cup red wine
• 3 cups of water
• 1 bay leaf
• 1 pound smoked ham hocks
• 1/2 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 
2 cups hot white rice
• Chopped scallions for garnish

Preparation

1. Wash beans well and sort through them, removing any pebbles or impurities. Place beans in a pot, cover with water and soak overnight.
2. When ready to cook, drain beans and set aside.
3. Sauté onion, green pepper, celery, garlic and jalapeño in oil in a large stock pot over medium-high heat, uncovered, until soft (about 10 minutes).
4. Add beans to the pot, along with chicken broth, red wine, water, bay leaf, ham hocks, cayenne pepper and black pepper. Bring to a boil. Reduce heat to a simmer and taste to adjust seasoning. Simmer, covered, for 2 hours, stirring frequently.
5. Remove ham hocks after 2 hours. Continue to simmer beans for another 30 minutes, or until the liquid in the beans has a thick, creamy consistency.
6. As soon as the ham hocks are cool enough to work with, remove all meat from the bones, and shred it. Return meat to the beans.
7. Divide the hot rice among 4 wide, shallow serving bowls. Pour 1 1/2 cups of the bean mixture over the rice in each bowl; you’ll have a little bean mixture left over.
8. Garnish with scallions and serve immediately.

Remember, if you want your food to taste like “home-cooking” you must use natural ingredients.

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Heirloom Tomatoes: Not as Tasty as Mother’s? Part 2

Foods today are grown and processed differently than when our parents and grandparents prepared food.  Many will argue that foods served today doesn’t taste as good as Grandma’s cooking.  As I reported earlier, many heritage grains and vegetables have lost their taste and now replaced by vague replicas that have been cloned and altered by modern farming techniques.

Nowhere is this more evident than in the production of tomatoes.  When was the last time you had a tomato that actually tasted like a tomato?

Like most people I have been seduced by the marketing ploy by Whole Foods (and others) that “vine ripened tomatoes are fresher and taste better.”

While the logic seems inescapable, I learned that tomatoes are 94% water.  While the green vines are pretty, doesn’t it make sense to consider the origin of the water as the primary “taste” determinant of a tomato?   Imagine all those carefully crafted tomatoes in hothouses receiving hydroponic drips concocted in scientific labs managed by agronomists.

Sure, this process may increase crop yields and produce beautifully colored artificial tomatoes, but they certainly won’t have the taste of the ones my grandmother used in her cooking.

While grocery stores now offer many varieties of tomatoes, I have discovered that most lack taste.  Even tomatoes that are labeled “organic” often fail to meet my taste expectations.

After suffering for years to recapture the true flavor profile of a “real” tomato, I was reacquainted with that sublime flavor while shopping at our local Greenwich Farmer’s Market.

Jennifer, who runs a small 3 acre farm in Newtown, CT is my go-to resource for organically grown tomatoes.   To obtain their organic certification, Jennifer had to compile a list of everything that touched her soil for three years.  Her farm is then inspected yearly.

Needless to say, no artificial ingredients such as pesticides and herbicides were used to contaminate the soil and her tomato plants are grown from seeds and seedlings “stored in and around” her house.  Next year, she plans to move them to a small barn on her property.

In effect, the taste of her tomatoes are largely determined by nature:  the unique chemical combinations of her soil, rain water and well water.   You can taste the difference in tomatoes that are grown and harvested naturally using the best ingredients provided by Mother Nature.

When I arrive at the market, I ask Jennifer to select tomatoes that will ripen at various stages during the week.  Of course, every home cook realizes that you should never refrigerate tomatoes (unless the skin is broken).

I can’t tell you how wonderful these tomatoes taste with Gourmet Living’s extra virgin olive oil from Tuscany.   If you are looking for inspiration, try this wonderful recipe by Dan Kluger for Heirloom Tomatoes with a Herbs Almond Vinaigrette that was featured a little over a week ago on our Blog.

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