Portofino Sparkler

By admin | March 10, 2017

Ingredients:
1 part Lemon Rosemary Cocktail Elixir
3
 parts Prosecco
Lemon slice

Directions:

Pour the Lemon Rosemary Cocktail Elixir into champagne flutes, top with Prosecco and garnish with a slice of lemon.

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Lemon Rosemary Cocktail Elixir

By admin | March 10, 2017

Ingredients:
4 Meyer lemons, peels and juice
2 cups sugar
1 cup water (more or less depending on how much juice is squeezed from the lemons.)
4 sprigs rosemary

Directions:

  1. With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind.
  2. Juice the lemons. Add enough water to the lemon juice to make 2 cups of liquid. Combine lemon juice mixture and peels plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

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Catalan Soup of White Beans Garnished with Shrimp Flambèe

By admin | March 10, 2017

Adapted from The Neew Mediterranean Diet Cookbook by Nancy Harmon Jenkins.
Makes 8 servings

Ingredients:

For the Beans:
1/4 cup diced jamón or Italian prosciutto
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
1 medium yellow onion, chopped
4 tablespoons Garlic It! Twilight
1 cup dried Cannellini beans, soaked overnight and drained

Poggi Bonsi Fine French Grey Sea Salt

For the Shrimp Flambèe:
1-1/2 pounds medium shrimp, peeled
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
2 tablespoons brandy
1 medium yellow onion, chopped
2 or 3 tablespoons Garlic It! Twilight
1/4 cup Poggi Bonsi Extra Virgin Olive Oil
2 pounds ripe, red tomatoes, peeled or 1-28 ounce can whole tomatoes, with their liquid, coarsely chopped
a pinch of saffron threads, crumbled
1 cup dry white wine
Sea salt and freshly ground black pepper

Garnishes:
1/4 cup flat-leaf parsley, minced
Zest of one lemon

Directions:

  1. To make the bean soup, in the bottom of a heavy stockpot, combine the diced ham and olive oil and set over medium heat. Cook gently, just until the ham bits start to sizzle, then add the onion and Garlic It! and continue cooking until the vegetables are tender but not browned.
  2. Add the drained beans along with about 4 cups cool water…enough to cover the beans to a depth of 1 inch. Bring to a boil, turn the heat down to simmer, cover the pan and cook until the beans are tender – 30-45 minutes, depending on the size and age of the beans. You may need to add water from time to time but it should only be boiling water.
  3. When the beans are tender but not falling apart, stir in the salt, remove the pot from the heat, and set aside.
  4. Heat the olive oil in a pan over medium-high heat. Sauté the shrimp for about 2 minutes on each side, add the cognac and light with a long match. Let the alcohol burn off, but don’t let the shrimp burn.
  5. Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.
  6. Add the onions and sauté until they are tender, add the Garlic It!, tomatoes, sugar and chili flakes, raise the heat slightly, and continue cooking until the sauce thickens, 5-10 minutes.
  7. Stir in the saffron, then add the wine and raise the heat to high. Cook, stirring frequently until the alcohol has cooked off, about 5 to 7 minutes.
  8. Taste the sauce and add salt and pepper if necessary.
  9. Add the shrimp back to the pan and toss until sauce is well incorporated and shrimp are up to temperature.
  10. Both the beans and the tomato sauce may be prepared well ahead of time and held until ready to serve. When reheating the beans, you may want to add a little more boiling water to loosen the bean stock, which gets quite starchy as it sits.
  11. Reheat the tomato sauce when ready to serve. If the shrimp ar very large, cut them into two or three pieces. When the tomato sauce is bubbling, toss in the shrimp until just heated.
  12. Serve the hot bean soup in a shallow bowl with a large spoonful of the tomato and shrimp sauce in the middle. Top with parsley and a few strands of lemon zest.

Topics: Cooking Class Recipes, Mediterranean Favorites, Recipes | No Comments »

Chocolate Raspberry Tart with Brown Butter Crust

By admin | March 9, 2017

Ingredients:
1 recipe Brown Butter Crust baked in a 9″ tart pan

For the ganache filling:
1 cup heavy cream
8 ½ ounces good quality dark chocolate
2 tablespoons butter
2 cups (about) fresh raspberries, rinsed

Powdered Sugar
Whipping Cream
Fresh Mint Leaves

Directions:

  1. For the ganache filling, break the chocolate into small pieces and place in a medium-size bowl.
  2. Heat the cream. When it reaches the boiling point. You can heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil.
  3. Pour the hot cream over the chocolate. Stir with a heat-proof spatula till creamy and all chocolate has melted. Add the butter and stir well to incorporate.
  4. Pour chocolate mixture into cooled crust and refrigerate for at least one hour. Once the chocolate filling has cooled, top with raspberries, starting with the outside ring forming concentric circles as you come to the center. Refrigerate for at least four hours. When ready to serve, sprinkle the top with powdered sugar. Can be made up to 24 hours in advance.
  5. Garnish with a dollop of whip cream, top with a fresh raspberry and a mint leaf.

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Chicken Tagine with Preserved Lemons, Prunes, Dried Apricots, and Olives

By admin | March 9, 2017

Makes 8 Servings

Ingredients:
4 lb chicken thighs, cut into 2″ chunks
1/4 cup cilantro, minced
1/4 cup flat-leaf parsley, minced (plus more for garnish)
2 tablespoons Garlic It! Twilight, minced
1 tablespoon ground ginger
Freshly ground black pepper
1 tablespoon (or more) Poggi Bonsi French Garden Sea Salt
1 pinch saffron threads, crumbled
2 whole preserved lemons
1/4 cup chicken broth
1/2  cup Poggi Bonsi Extra Virgin Olive Oil
4 medium onions, halved and very thinly sliced
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 cup whole pitted prunes
1 cup dried apricots (preferably Turkish), chopped
1 1/2 cups chicken broth
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 cup best-quality black or violet olives
2 teaspoons Ritrovo Selections Acacia Honey

Directions:

  1. Trim the chicken of fat
  2. In an Emile Henry Tagine or heavy stew pot, mix the cilantro parsley, Garlit It!, ginger, salt, and pepper. Crumble the saffron into the herbs. Cut one of the preserved lemons into small pieces and add to the tagine. Pour in the water and mix well.
  3. Put the chicken pieces in the tagine and mix into the sauce, making sure all the pieces are covered with delicious flavor.
  4. Pour the olive oil over the herb and chicken mixture and set the tagine over very low heat. As the chicken begins to sizzle, add the onions and stir to distribute them around the chicken pieces. Cover the tagine and cook until the chicken is done and the onions are almost melted into the sauce. After 30 minutes of cooking, add the paprika, prunes, and apricots. Total cooking time will be about 1 1/2 hours.
  5. Stir in the olives and the honey, add additional olive oil or water if the sauce is too thick. Onc the olives are heated through, the tagine is ready to be enjoyed.
  6. Serve over couscous, cooked according to package instructions.Garnish with parsley and thin slices of preserved lemon.

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Flatbread Crisps with Gorgonzola Butter, Sliced Moondrop Grapes, Walnuts, and Apple Balsamic

By admin | March 9, 2017

Wow your guests with this “to-die-for” appetizer.

Ingredients:
1/4 cup Gorgonzola cheese, crumbled
1/4 cup European butter, softened
1 cup (or more) Moondrop grapes, sliced into 1/8″ rounds
Ritrovo Selections Apple Balsamic Vinegar
Rustic Olive Oil Crackers
Toasted Walnuts

Directions:

  1. Mix the Gorgonzola and butter together until creamy. Add a little of the liquid from the Dried Figs in Barolo to thin the cheese mixture slightly.
  2. Spread the mixture on a Rustic Olive Oil Cracker, top with sliced Moondrop grapes and drizzle with Apple Balsamic vinegar. Finish with a few toasted walnuts.

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Spring in the Northwest with Chef Megan

By admin | March 2, 2017

chef megan

 There’s nothing like the flavors of spring in the Pacific Northwest!


Chef Megan Barone will be sharing this seasonal menu
featuring fresh local ingredients
gathered from the Pike Place Market.

Class includes plenty of food, wine and a recipe booklet.

Class will be held at Pike Place Market Atrium Kitchen.

 

1

“Prosecco Primavera”
Elderflower liqueur, Prosecco, lemon twist
Charred Leek and cauliflower soup with Casina Rossa Olive Oil with Lemon

2

Oregon Pinot Gris
Shaved asparagus salad with Dungeness crab and honey sambal aioli

3

Washington Chardonnay
Nettle strangolapreti with brown butter and hazelnuts

4

Pinot Noir
Morel  mushroom and pancetta tart with olive oil crust

5

Roasted rhubarb and creme frâiche semifreddo

Class fee $75
Sign me up!

Topics: Cooking Class Recipes, Spring in the NW | No Comments »

Our Menu of Mediterranean Favorites

By admin | February 22, 2017

Salade NicoiseMediterranean Favorites

Mediterranean cooking is some of the most delicious
and healthiest in the world.
In this class, we’ll recreate our favorite recipes
developed in over 3 years
of cooking classes at Poggi Bonsi.

Tuesday or Wednesday
March 14 or 15, 2017
6-8pm

at our new cooking class venue:

The Atrium Kitchen
at Pike Place Market

Class fee: $75

 

1

Portofino Sparkler

Homemade Flatbread with Gorgonzola Butter
with Sliced Moondrop Grapes, Toasted Walnuts, and Apple Balsamic Vinegar

Fried Halloumi Cheese with Grape Syrup

2

Pinot Bianco
Composed Niçoise Salad with Citrus Balsamic Vinaigrette

Catalan White Bean Soup
Garnished with Shrimp Flambé

4

French Rosè
Chicken Tagine with Preserved Lemons, Prunes, Dried Apricots, and Olives
Served with Couscous

5

Late Harvest Pinot Noir
Dark Chocolate Raspberry Tart with Brown Butter Crust

tomatoes

Call 425-988-3906 to reserve your spot or sign up online

 

 

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Cooking with Fede of Trampetti Olive Oil

By admin | February 22, 2017

Thursday, February 23, 2017

We’re delighted to welcome Federico Bibi of Trampetti Olive Oil to the Atrium Kitchen!
Fede will share his extensive knowledge about olive oil production
and his passion for the simple, delicious cuisine of his native Umbria

1

Aperol Spiritosi Spritz

Tomato and White Bean Bruschetta
Bruschetta Capriciosa with Arugula and Tomato

2

Terre Margaritelli Greco

Passata Leggera
Ubricelli Pasta with Pureed Greens
and Liguiran Vegetable Antipasto

3

Terre Margaritelli Rosé

Olive Oil Poached Scallops
with Baby Greens and Raspberry Balsamic Vinegar

4

Terre Margaritelli Freccia degli Scacchi
Trampetti Olive Oil-Poached Beef with Sea Salt

5

Italian Dessert Wine

Olive Oil Dark Chocolate Mousse with Sea Salt
Hazelnut Whipped Cream, and a Chocolate Hazelnut Cookie

Topics: Cooking Class Recipes, Recipes, Tuscany & Umbria | No Comments »

Heart of Italy Tour Itinerary

By admin | February 20, 2017

Food, Wine, and Friendship
in the Green Heart of Italy

June 3-10, 2017

  1. Saturday, June 3
    12:00 – Transport from Fiumicino Airport
    3:00 – Arrival at L’Antico Vetreria, Getting Settled
    5:00 – Tour of Piegaro
    6:00 – Welcome Aperitivo Party
    7:30 – Dinner prepared by Chef Jennifer
  1. Sunday, June 4
    8:00 – Breakfast
    9:00 – Leave for Pienza, time to shop and explore
    1:00 – Lunch at “La Bandita
    4:00 – Tour of La Foce gardens
    7:30 – Light Dinner prepared by Chef Jennifer
  1. Monday, June 5
    8:00 – Breakfast
    9:30 – Leave for Orvieto
    1:00 – Lunch at “Tipica Trattoria Etrusca
    3:00 – Shopping and exploring
    6:30 – Cooking class with Keli
  1. Tuesday, June 6
    8:00 – Breakfast
    10:00 – Wine Tasting and Tour at “Monte Vibiano”*
    1:00 – Lunch at “Lillo Tatini” in Panicalle
    3:00 – Afternoon of relaxing
    6:00 – Aperitivo
    7:30 – Dinner – “Vitalogy” in Piegaro
  1. Wednesday, June 7
    8:00 – Breakfast
    9:00 – Leave for Deruta
    10:30 – Tour of G&P Ceramica Artistica
    12:30 – Visit Santuario Madonna del Bagno
    1:00 – Lunch at L’Antico Forziere
    3:00 – Time to explore the historic center of Deruta
    8:00 – Light Dinner prepared by Chef Jennifer
  1. Thursday, June 8
    8:00 – Breakfast
    9:30 – Leave for Assisi, Basilica di San Francesco
    1:00 – Lunch on your own in Assisi
    3:00 – Beer tasting at San Biagio
    6:00 – Aperitivo
    7:30 – Group-prepared antipasti buffet
  1. Friday, June 9
    8:00 – Breakfast
    10:00 – Umbrian Cooking Class and Lunch with Chef Jennifer at Terra Margaritella Winery
    3:00 – Free afternoon to pack and relax
    7:30 – Pizza & Wine Party
  1. Saturday, June 10
    8:00 – Breakfast
    9:30 – Transport to Fiumicino Airport

*Castello Monte Vibiano Vecchio Tour
This is the only winery in the world that is completely “green” and certified as carbon neutral.  Powered by sophisticated solar panels, they store energy to run the farm and cantina equipment which is electric. For many generations, who come from ancient nobility, have tended the vineyards of the castle. It was the vision of our dear friends, Princess Maria Camilla and her brother, Count Lorenzo-Fasola Bologna, of Castello Monte Vibiano Vecchio, to revolutionize the wine industry and not only become “green” but to actually generate carbon credits, by planting trees to absorb any carbon emissions from work in the vineyard, the olive groves and the cantina. The grapes and olives grow in the purest conditions for the highest quality wines and extra-virgin olive oil which are tended and harvested by hand.  Watch the video at: Castello Monte Vibiano Vecchio

**Umbrian Cooking Class & Lunch
Cooking classes are held at the Terre Margaritelli winery in Torgiano or directly in guest villa. The hands on class is based around the best local ingredients in season, and includes making antipasto, primo, secondo and dolce followed by a lunch (eating what we just made, of course!)

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