Friday, December 12, 2014

Pumpkin Risotto

We have a pumpkin risotto product in store. In the interest of quality control, I naturally had to make some.

Fantastic! The hardest thing about risotto is choosing the right rice. With it prepacked like this, that's taken care of. The next hardest thing is the stirring, and that's all on you. Even if you burn a little bit on the bottom, it's still delicious.

Pumpkin Risotto

1 pkg pumpkin risotto
1/4 cup Olive Oil, Porcini
1 qt broth, any kind
1 cup chopped dried mushrooms, optional
1 cup pureed pumpkin, optional

In a large pan, heat the olive oil to a low medium heat. Add in the risotto mixture, mushrooms and enough broth to cover. Let simmer. Stir occasionally, add more broth as needed to keep everything covered. Add the pumpkin in the last 5 minutes or so.

Total cooking time should be around 20-30 minutes. The rice will be tender, but not squishy. Serve with a sprinkle of salt and an optional sprinkle of cheese.

Monday, December 8, 2014

Online Only Coupon!

This coupon only lasts for a week and applies online only.

We have lots of in-store specials that change every day, so if you come in you won't be left out!

Happy Holidays!

Sunday, December 7, 2014

December First Friday Recipes!

Pureed Parsnip and Apple Soup

5 Granny smith apples
2lbs Parsnips peeled and cut into large dice
1 large sweet onion
2 Tbs. Cumin olive oil
2 tsp chopped garlic
2tsp ground coriander
2tsp ground cumin
6 cups vegetable or chicken stock
Salt and Pepper

Peel and core apples, cut apples into large dice. Peel onion and cut into large dice. 

Place soup pot on high heat, add onions and sweat 7 minutes. Add garlic and cook 2 more minutes. Add parsnips and apples to onion and garlic.

Add coriander and cumin sweat 2 minutes. Add stock bring to boil, reduce heat to simmer. 

Cook 45 minutes until parsnips are tender. Puree soup and adjust seasoning with salt and cracked pepper.

Serve with a drizzle of the Cumin Olive Oil or the Red Apple Balsamic.

Roasted Tomato and Mozzarella Tart

1 ¼ Cups flour
8 Tablespoons unsalted butter, cut into small chunks
2 teaspoons salt
5 teaspoons cold water

In food processor pulse flour and salt to incorporate. Slowly add butter and pulse until looks like fine sand. 

Slowly add water until dough begins to form a ball. Remove dough and flatten into small disk wrap and place in fridge for one hour.

For the Tart Filling:
10 Roma tomatoes
2 tablespoons Tuscan olive oil
1lb fresh mozzarella cheese sliced and halved
Basil leaves for garnish
Salt and Pepper

Thinly slice the tomatoes. Place them on an oiled cookie sheet. Sprinkle with salt and roast at 400° for 15 minutes.

While tomatoes cool, place dough on lightly floured work surface roll dough to 9x12 rectangle. Place dough on floured cookie sheet overlap roasted tomatoes and cheese on dough.

Drizzle with a little olive oil and bake at 400° for 25 minutes.

Let tart stand 3 minutes before cutting. Garnish each slice with basil and drizzle of Basil olive oil.

Seared Scallop and Arugula Salad

1/2 pound dry sea scallops
2 tablespoons olive oil
2 cups baby arugula
2 oz White Peach Balsamic vinegar
5 oz Basil olive oil
Salt and pepper

Remove muscle from scallop, dust with salt and pepper

In a heavy bottomed pan heat the oil. When oil is hot, add scallops and sear until golden (about 3 minutes) turn and repeat on other side.

Place the greens in large bowl. Whisk oil and vinegar together and drizzle over the greens. Serve with warm scallops.

Friday, December 5, 2014

Don't forget!

It's First Friday tonight! We're heating up the cider right now!


Seared Scallop and Arugula Salad
Roasted Tomato and Mozzarella Tart
Pureed Parsnip and Apple Soup

Now you know what you're missing!

Pictures and the recipes to follow!

Monday, December 1, 2014

Cyber Week!

This coupon is good ONLINE only. Please visit us in store for other great specials!

And don't forget First Friday this week! I am told that The Playhouse is having it's tree lighting Friday as well. There will be salad and something fish! And cider!

See you then!

Friday, November 28, 2014

Happy Black Friday!

Happy Black Friday all! We will be open until 9 tonight, so come out and get all your shopping done today!

We are offering a couple in store specials and some cookies too!

Hope to see you here!

Blood Orange Pumpkin Butterscotch and Vegan Strawberry Basil!