Saffron is the golden stigma of the purple fall crocus and is the world’s most expensive spice. The value of this spice is derived from the fact that it is such a labor-intensive crop. Only five to seven pounds of saffron can be produced from each acre of land. The flavor of saffron, however, is very concentrated. One gram of saffron is enough to flavor forty servings of saffron rice or two large batches of paella.
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The contributors to this blog got together from a shared love of gourmet food, and especially cheeses. This is something that’s important to all of us for reasons of family traditions, heritage, and the simple way food enriches our lives. Working at igourmet.com, a gourmet food retailer, we often talk about food amongst ourselves, but we wanted to share these feelings with a larger community and hear their own views on what makes them passionate about great food.
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Dads love food. And as the old saying goes, the way to a man’s heart is through his stomach. In one simple click, you can impress Dad with a truly grand gesture of your appreciation and respect. Our extensive list of Father’s Day gifts will coax a smile out of even the most serious man. Treat your Dad to one of our award-winning gift baskets, assortments of specialty cheeses and meats or one of our ever popular Of-the-Month Clubs, for the gift that keeps on giving.
Spring Pizza with Panoleta and Fiddlehead Ferns
By: Nick Benard
1 lb whole wheat pizza
10 oz porcini mushroom bruchetta
8 oz fiddlehead ferns, black ends removed
16 oz Panoleta goat cheese, grey rind removed
1 large fennel bulb, sliced in mandolin or v-slicer
1 tsp fennel seeds
½ tsp dried oregano
Black Pepper to taste
Corn meal
Bring oven to 425
Bring 2 quarts of salted water to a boil.
Blanche fiddlehead ferns for 3 minutes until just al dente.
Discard water and dunk fiddleheads into ice water bath.
Dust a 16”x24” baking sheet with corn meal. If using a pizza stone, dust paddle with corn meal.
Roll out pizza dough to desired size.
Spread porcini mushroom bruchetta across surface.
Evenly scatter fennel slices and fiddlehead ferns.
Top with shredded panoleta, fennel, oregano, and black pepper.
Bake for 12-16 minutes, until golden brown and crispy on the bottom. Serves 6.
If you can’t find porcini bruchetta, simply sauté roughly diced portabellas in olive oil with onions, garlic, and bell peppers. Add more olive oil to make a spreadable sauce. Add salt, pepper, red wine vinegar, and red pepper flakes to taste.
This miracle fruit, Synsepalum dulcificum, is native to West Africa. The berry contains a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids. This protien makes tart lemons and hot peppers sweet tasting. The berry can also make cheap tequila taste as good as Patron! Read more about it here. To experience the fruit you may attend a “Flavor Tripping Party” hosted by Franz Aliquo in NYC. The fruit is also availabe by mail order through various specialty suppliers in New York, including Baldor Specialty Foods and S. Katzman Produce or via the web at www.miraclefruitman.com. (A freezer pack of 30 berries costs about $90 with overnight shipping.)
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INGREDIENTS
1/2 small melon
8 lettuce leaves
4 oz seedless green grapes
3 oz red grapes, seeded
DRESSING
185g (6 oz) Gorgonzola, crumbled
8 teaspoon fruity sauce
1/4 teaspoon chilli sauce
squeeze of lemon juice
GARNISH:
Sprigs of parsley
Few frisee and radicchio leaves
Little paprika
Directions
1. First make dressing by combining all ingredients in a bowl.
Set aside.
2. Cut melon into 4 slices; remove rind and seeds
3. Place 2 lettuce leaves each on 4 individual plates.
4. Arrange melon and grapes among the leaves.
5. Put a spoonful of dressing on top of each salad and garnish
with parsley, frisee and radicchio leaves.
6. Sprinkle a little paprika over dressing just before serving.
Serves 4.
Note: To make a thinner dressing if required, add a little single
(light) cream of milk until the desired consistency is reached
Baked Polenta with Grilled Italian Vegetable Medley
1 17.8 oz bag of Instant Polenta
1 28 oz can Menu Mixed Grill Vegetables
2 Quarts water
¼ C Extra Virgin Olive Oil (plus more for oiling pan)
Olive oil
Black Pepper
Salt
Preheat oven to 350 degrees. Lightly oil a 9”x13” baking pan with olive oil
In a heavy bottomed pot, bring water and 2 tsp salt to a boil. Add polenta and quickly stir to avoid any lumps. Reduce heat to low, and continue to stir occasionally for 5 minutes until cooked though and has a thick consistence. Stir in olive oil. To make a black polenta, omit the salt and add ½ C black olive tapenade after cooking polenta. For a fuller flavor, stir in grated Parmigiano Reggiano, Grana Padano, or Pecorino Romano. Other nice additions at this stage are 2 tsps of fennel seeds, 1 tsp of oregano, or 1 tbsp of fresh, mined rosemary and a minced garlic clove.
Once polenta is to your taste, pour into oiled pan and spread evenly. Smooth the top of the polenta and bake for 30 minutes. The polenta should not become brown, or color, but it should firm up a great deal, into an easily sliceable mass. In the last 10 minutes of cooking, spread mixed grill on top, just to warm vegetables through.
Remove from oven and allow to cool slightly. While still warm, slice into 3”x4” blocks and plate for individual servings. To finish, drape a slice or two of prosciutto on top, or a sprig of fresh basil, some cracked peppercorns, or a swirl of truffle oil over the plate.
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