Archive for the ‘Recipes’ Category

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Acetoria Vinegars: Black Current Vinegar Over Vanilla Ice Cream

Thursday, March 31st, 2011

Some of the most incredible, pure, flavorful vinegar you’ll ever taste, here at The Shop Agora! A few weekends ago we were fortunate enough to have a member of the Reiterer family visit the store.

As provided by Ritrovo:
Acetoria vinegars are the result of an extraordinary collaboration between esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. All Acetoria vinegars are made from fine wine. Reiterer judiciously selects the best basic ingredients then produces a wine with exceptional flavor, body, and acid balance. Then Bauer transforms these wines into vinegars, each aged in such a way as to extol the charac-teristics of its particular type. The result of this collaboration is the creation of intensely flavored, harmoniously balanced vinegars that bring flavor and freshness to anything from salad dressings to meat dishes to desserts.

You would never guess that this would be a hit recipe!

Black Current Vinegar Over Vanilla Ice Cream

Drizzle Acetoria Black Current Vinegar over some nice vanilla ice cream!
The acidity of the vinegar is absorbed by the sweetness of the ice cream for a perfect and very complimentary dish. This will be a unsuspecting hit that you can show off with in no time at your next dinner party!

Try it!

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The Best Breakfast Sandwich Ever!

Friday, August 13th, 2010

Before I start off writing about the BEST breakfast sandwich ever! I have to leave the disclaimer that I don’t have photographic proof of how amazing this really is!

Halloumi, Egg & Avocado Breakfast Sandwich
For those of you obsessed with Halloumi as the latest and greatest new food group, you need to try this out!

Ingredients
1 tablespoon extra virgin olive oil
1 egg
3 one third inch slices Halloumi
3 slices avocado
2 tablespoons hummus
Macrina baguette

Heat up saute pan with 1/2 tablespoon extra virgin olive oil (or grill on panini press). Add Halloumi, let brown then flip. When golden brown and cooked on both sides, remove cheese from pan. Add 1/2 tablespoon olive oil to a same pan and fry egg. Have baguette sliced in half. Spread hummus on bread, add Halloumi, egg and avocado slices. Serve!

Serving size: 1 breakfast sandwich

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Breadstick Frittata Recipe

Wednesday, May 5th, 2010

A great recipe courtesy of Ritrovo Selections. A fantastic way to use several of their products!

In this recipe, the breadsticks pieces absorb the liquid to add texture and contrast to the frittata. It’s a great way to use broken breadsticks and compliment our Casina Rossa truffle salt.

Ingredients:

1 cup Tenuta Castello breadsticks, broken into 1-inch pieces
6 eggs
¼ cup heavy cream
½ cup cooked greens
½ cup cubed boiled potatoes
2 Tbsp. Tenuta Cocevola extra virgin olive oil
Casina Rossa truffle salt, to taste

Directions:

In a bowl, beat eggs with heavy cream until slightly foamy; beat in truffle salt. Place oil in a heavy sauté pan and allow to coat pan and heat well. Add greens and boiled potatoes and sauté briefly. Pour eggs over the greens and potatoes and cook until almost set.

Place the sauté pan under a broiler and cook until set.

Carefully remove frittata from the oven, taking care not to touch hot surfaces. Allow to rest slightly, finish with truffle salt, and serve hot. Enjoy!

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il Macchiaiolo Corn Pasta with Sangiovese Sauce

Tuesday, March 16th, 2010

Try this simply delicious recipe for a quick and satisfying meal!

Ingredients:

½ bag il Macchiaiolo Corn Pasta Fusilli
1 Jar Radici of Tuscany Pasta Sauce with Sangiovese
1 Tbsp. Trampetti or Mannucci-Droandi Organic Extra Virgin Olive Oil
½ cup grated parmigiano reggiano cheese

Directions:

Cook pasta until al dente, about 7 minutes. Drain well. Toss with olive oil and pasta sauce. Toss gently with cheese.

Place in a 13-in rectangular pan and bake in a 350° F oven until cheese is melted.

Recipe provided by Ritrovo Selections

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How to Make Greek Mountain Tea or Tsai Tou Vounou

Friday, February 26th, 2010

We get asked all the time how to make Tsai Tou Vounou, or Greek Mountain Tea. This beautiful and nourishing tea is a sage plant relative, collected along the hillsides of Greece. Tsai Tou Vounou is rich in iron and is used as a calming, medicinal herbal tea.

Instructions
The tea comes with the stem and all in sealed bags. Take 1/4 or 1/3 of the entire bag (stem and flower). Fill a large pot with water and add tea. Bring water up to a boil and let steep. The tea will become stronger and more flavorful the longer is steeps.

Serve hot with honey and lemon, or try with honey and milk. The honey and lemon combination is great for absorbing the tea’s iron content. And for a relaxing evening or to compliment dessert, serve with milk and honey. This tea is a favorite and necessity in our home, try it in yours!

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Wild Chicory & Halloumi Pita Sandwich

Thursday, February 25th, 2010

Get ready for a wild recipe inspired by a combination of Greek & Italian ingredients! For those of you looking to integrate Maida Wild Chicory into your daily meals, here is something simple and delicious to consider:

Ingredients
1 tablespoon Sitia Extra Virgin Olive Oil
4 whole pitas, baked
1 jar Maida Wild Chicory
1 package Hallloumi, cut into 1/3″ slices
1 tablespoon Dr Pescia’s Tuscan Unfiltered Chestnut Honey

Using a grill or frying pan, heat olive oil over medium high heat. Add halloumi slices and cook until brown on both sides. At the same time bake pita until crispy around the edges.

Add grilled halloumi to baked pita. Top with a fork full of wild chicory and finish with a drizzle of chestnut honey. Fold pita over like a sandwich and serve warm. Enjoy!

Makes 4 Wild Chicory & Halloumi Pitas

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Breadstick Frittata Recipe

Tuesday, February 23rd, 2010

In this recipe, the breadsticks pieces absorb the liquid to add texture and contrast to the frittata. It’s a great way to use broken breadsticks and compliment our Casina Rossa truffle salt.

Ingredients

1 cup Tenuta Castello breadsticks, broken into 1-inch pieces
6 eggs
¼ cup heavy cream
½ cup cooked greens
½ cup cubed boiled potatoes
2 tablespoons Tenuta Cocevola extra virgin olive oil
Casina Rossa Truffle Salt, to taste

Directions

In a bowl, beat eggs with heavy cream until slightly foamy; beat in truffle salt. Place oil in a heavy sauté pan and allow to coat pan and heat well. Add greens and boiled potatoes and sauté briefly. Pour eggs over the greens and potatoes and cook until almost set.

Place the sauté pan under a broiler and cook until set.

Carefully remove frittata from the oven, taking care not to touch hot surfaces. Allow to rest slightly, finish with truffle salt, and serve hot.

Recipe courtesy of Ritrovo Selections

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Yam & Coconut Ginger Soup Recipe

Thursday, February 11th, 2010

I am a huge fan of simple, blended soups. I remember having a lovely orange coconut milk based soup at a friends. I couldn’t remember exactly what vegetables she used to make it, so I recreated it this way:

Yam & Coconut Ginger Soup

This is a great, passive time investment recipe to make. It’s hearty, tasty and can also be a great vegan soup option.

2 tablespoons extra virgin olive oil
1 onion chopped
3 carrots chopped
4 medium yams, baked, with skins removed and then mashed
1 two inch long piece of ginger, cleaned and chopped finely
5 cloves garlic, whole
1 13.5 oz can coconut milk
1 box chicken broth (veggie broth for vegan version)
salt and pepper to taste

Preheat oven to 400 degrees. Wash yams and bake them until soft (45-60 min). Remove yams from oven, let them cool. Peel inside of yams from the skin with a spoon and mash in a large bowl. Set aside.

In a large pot heat olive oil and add onions, saute until golden brown. Add carrots saute 5 more minutes. Place yams, garlic, ginger, coconut milk, and broth in pot. Bring up to a boil and let simmer until vegetables are soft (about 45 min). Remove soup pot from heat and with a stovetop blender blend soup until it has a smooth consistency. Add salt and pepper to taste. Serve warm accompanied with warm buttered baguette. Enjoy!

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Gluten Free Corn Couscous with Chickpeas

Monday, February 8th, 2010

This recipe for our new Gluten Free Corn Couscous takes less than 5 minutes to make and is a healthy, delicious and simple dish!

2 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 Box Bacchini Gluten Free Corn Couscous
1 Jar Radici of Tuscany Chianti Baby Chickpeas
2 tablespoons butter

In a large pot, add water, salt, oil, and bring up to a boil. Take pot off heat and add couscous. Cover and let sit in pot to absorb the water (2 minutes). Add butter and gently mix in to separate couscous. Mix in beans and serve warm.

Only five minutes for a delicious grain and legume dish! The Radici of Tuscany Chickpeas are packed in extra virgin olive oil and lemon juice so they add a great texture and flavor to the couscous, I highly recommend using this specific line of beans to make this a five star recipe.

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Greekified Cauliflower Soup

Monday, February 1st, 2010

A great and simple recipe for Cauliflower Soup!

Winter provides the perfect atmosphere for warming dishes and soul soothing soups. Try this simple blended cauliflower soup for a great side or entree.

Cauliflower Soup

1 large onion, chopped
1 large head cauliflower, chopped
1/2 cup extra virgin olive oil (Sitia preferred)
1 1/2 boxes chicken broth
3 large bay leaves
5 cloves garlic, peeled and whole
1/3 cup Pecorino cheese, grated
salt and pepper

In a large soup pot, heat 2 tablespoons olive oil. Add chopped onions, saute until golden brown. Add cauliflower and the rest of your olive oil, let saute a few minutes. Add chicken broth until vegetables are covered, give or take 1 1/2 boxes good broth. Add garlic, bay leaves, some salt and pepper. Cover and let simmer until cauliflower is soft. With stovetop blender, blend soup until smooth consistency. Integrate grated cheese and salt and pepper to taste. Serve hot and Enjoy!

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