Posts filed under 'Store News'
Ingredients:
- 4 cherry tomatoes
-1/4 of a ripe avocado
- 4 tsp of crumbled Cohito cheese
- 3 TBS of GarLic it! Twilight Sliced Garlic
- 1 small flatbread
Instructions:
Coat both sides of the flat bread, let crisp on one side, then flip and spread the Twilight GarLic it! around the bread, sprinkle the crumbled cohito cheese evenly over top, then slice the tomatoes and avocados and arrange evenly all over top. Turn off heat when bottom is crisp, then serve right away.
December 15th, 2011
This recipe also works with chicken.
Ingredients:
½ pound fresh bay or sea scallops
1 teaspoon Casina Rossa truffle salt
1 tablespoon Casina Rossa truffle oil
½ cup white wine
Olive oil for sautéing (we prefer butter with the scallops)
Directions
1. Rinse scallops and pat dry.
2. Heat some olive oil or butter in a sauté pan and add the scallops (or chicken pieces). For scallops, sauté briefly over medium heat to keep “rare”; for chicken, sauté until the pieces are nearly cooked through.
3. Add white wine and truffle salt. Raise heat slightly; allow liquid to reduce by half. Turn off heat and stir in truffle oil.
4. Serve hot over rice or pasta or serve as an appetizer.
December 13th, 2011
Ingredients:
16 oz. cream cheese, softened
½ cup Stonewall Kitchen Old Farmhouse Chutney or Mango Chutney
¼ cup green onion, diced
1 clove garlic, crushed
Dash salt and pepper
½ cup Colby cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup pecans
Mix together the cream cheese, Stonewall Kitchen Chutney, green onion, garlic, salt and pepper. Fold in the Colby and Jack cheese Form the mixture into a ball or log and roll it into the chopped pecans.
Serve with tortilla chips or crackers.
December 13th, 2011
You gotta love the name of this holiday cocktail!
Ingredients:
1 oz. Irish Cream (Bailey’s)
1 oz. Kahlua
1 oz. Vodka
1 glass Eggnog
Chocolate Curls from the Red Tea Room
Mixing Instructions:
Swirl Irish Cream, Kahlua and vodka gently in a cocktail shaker with ice to chill. Strain into glass. Swiftly fill glass with cold Eggnog to mix. Garnish with Chocolate Curls from the Red Tea Room. Serve with a smirk.
Serve it up in a 16 oz. Picardie glass
December 11th, 2011
Ingredients:
2 cups freshly brewed Caffe Umbria Gusto Crema blend espresso, chilled
2 cups orange-flavored vodka (recommended: Pinnacle Orange)
1 cup coffee liqueur (recommended: Kahlua)
8 slices orange peel, twisted
Sugar for rim, optional
Mixing Instructions:
Fill a cocktail shaker halfway with ice. Add the Caffe Umbria espresso, vodka, and coffee liqueur. Shake for 30 seconds, or until foamy. Strain into a chilled martini glass (rub orange slice around rim and dip in granulated sugar if desired) and decorate with the orange peel. Serve at once.
December 11th, 2011
This delicious soup is lovely as an entree
on a cold autumn night
or as a starter for a special holiday meal.
Rich butternut squash soup is
garnished with Cranberry Relish,
Spiced Walnuts and Black Truffle Oil.
Continue Reading November 29th, 2011
We’ve taken the Barefoot Contessa’s (sorry, Ina) Rustic Apple Crostada recipe one step further…we bake it on an Emile Henry Baking Stone for an extra-crispy crust and drizzle it with Stonewall Kitchen Pumpkin Caramel Sauce. The perfect fall dessert, simple and delicious, heaven on a plate!
Continue Reading November 16th, 2011
Poggi Bonsi is proud to introduce Picardie Tumblers, faceted, easy-to-grasp drinking glasses have been the primary drinking glass in France for decades in homes, bars, bistros, and school cafeterias. These crystal clear, dishwasher and microwave safe drinking glasses are once again available in America.
Continue Reading October 6th, 2011
Easy Homemade Pizza Crust recipe
Courtesy of Emile Henry
Temperature: 425° F
Ingredients
- 3 cups all-purpose flour
- 1 env fast-rising dry yeast
- 1 teaspoon salt
- 4 tbsp. cornmeal
- 1 cup very warm water
- 2 teaspoons sugar
- 2 tbsp olive oil
Instructions
1. Combine flour, yeast, sugar and salt in mixing bowl. Whisk until ingredients are blended.
2. Stir in water and 2 tbsp olive oil until well blended.
3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes.
4. Sprinkle Pizza Peel with 2 tbsp. corn meal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14 inch circle and add toppings.
5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
CHEESE PIZZA:
Spread 1 c. tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1 inch rim. Sprinkle on 2 cups shredded Mozzarella cheese
PESTO PIZZA:
Drop 5-6 spoonfuls of pesto on cheese pizza.
MUSHROOM PIZZA:
Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
GRILLING DIRECTIONS:
1. Preheat your grill:
CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place Emile Henry pizza stone on top of grill grate. Let stone heat up to cooking temperature 500 – 700 degrees F, depending on your recipe instructions.
GAS GRILL: Light burners, put Emile Henry pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions.
2. Meanwhile, rollout pizza dough onto a pizza peel. Add sauce, cheese and toppings.
3. Just before cooking, sprinkle2 tbsp. of corn meal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly.
4. When pizza is done, remove it with pizza peel. If you’re making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot.
5. Place the stone on cutting board or trivets.
6. Cut pizza slices directly on Pizza Stone
September 22nd, 2011
Create a quick and healthy meal in minutes with our Final Touch Stainless Steel Mussel Pot Set. Quickly steam up to 2 pounds of mussels…steam and eat from the same pot. It features a unique top that holds the shells as you eat, as well as a reinforced sandwich bottom. This beautiful mussel pot is made from durable 18/10 stainless steel which makes it suitable for all types of cook tops including induction.
Continue Reading July 19th, 2011
Previous Posts
