| Savor |
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The
Ring Bros. Marketplace Newsletter
April 2011
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| Kid's Cooking Classes Return April 18 |
School vacation week is coming up again. What to do with kids? Send them to cooking class.
Due
to popular demand we are once again offering our kid's cooking class
for school vacation week. We will offer classes Monday April 18th
- Friday April 22rd from 1-2:30 p.m. The cost for each class is $15.
Parents of children aged 10-14 are encouraged to call 508-394-2244 for
reservations. Class sizes will be limited to 4 students per class and
will be hands on. The class size will be kept small so every
child will be able to participate.
Topics for this series of cooking classes are...
Monday April 18: Cupcake Wars
Tuesday April 19: Real Macaroni & Cheese
Wednesday April 20: Smoothies
Thursday April 21: TBD
Friday April 22: Playing With Your Food 2
In
addition to learning the specific recipes kids attending the class will
learn about kitchen safety, how to read and follow a recipe, how to
measure ingredients, basic nutrition and basic cooking skills.
The class will be taught by Ring Bros. Marketplace resident chef Don Fallon. We hope to see you there!
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| Store
Events |
Saturday
April 2, 3-5 p.m.
Cooking Demonstration
Scallop Pot Pie with Lobster Reduction
Thursday
April 7, 6-7 p.m.
Cooking Class: Italian Classics
Piccata & Marsala
Friday
April 8, 4-6 p.m.
Wine & Cheese Tasting
Saturday
April 9, 3-5 p.m.
Cooking Demonstration
Clam Chowder
Thursday
April 14, 6-7 p.m.
Cooking Class: Italian Classics
Pasta Primavera
Friday
April 15, 4-6 p.m.
Wine & Cheese Tasting
Saturday
April 16, 3-5 p.m.
Cooking Demonstration
Rack Of Lamb
Monday
April 18, 1- 2:30 p.m.
Kids Cooking Class
Cupcake Wars
Tuesday
April 19, 1- 2:30 p.m.
Kids Cooking Class
Real Macaroni & Cheese
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Wednesday
April 20, 1- 2:30 p.m.
Kids Cooking Class
Smoothies
Thursday
April 21, 1- 2:30 p.m.
Kids Cooking Class
TBD
Thursday
April 21, 6-7 p.m.
Cooking Class: Italian Classics
Shrimp Scampi
Friday
April 22, 1- 2:30 p.m.
Kids Cooking Class
Playing with your food 2.
Friday
April 22, 4-6 p.m.
Wine & Cheese Tasting
Saturday
April 23, 2-5 p.m.
Wine Tasting and Cooking Demonstration
Easter Accompaniments
Thursday
April 28, 6-7 p.m.
Cooking Class: International Cooking
Paella
Friday
April 29, 4-6 p.m.
Wine & Cheese Tasting
Saturday
April 30, 3-5 p.m.
Cooking Demonstration
Thai Favorites
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| Featured
Products |
NEW!!
India Tree All Natural Decorating Products
 Purveyor of sugar, decorating colors, spring decoratifs, and other fine food products from around the world.
Products
with the INDIA TREE label have found their way into the finest stores
and restaurants in North America, and into the homes of those who
understand that quality food contributes to a quality life.
NEW!!
Skinny Cow Cups
 Sinfully
good taste. Anything-but-skimpy portions. Yes, you can have it all–and
seconds too. Give yourself permission to indulge in Skinny Cow™ snacks,
and find happiness in every bite. New single serve cups.
NEW!!
 Stonewall Kitchen Flatbread Crisps
Simple,
natural ingredients are baked into our recipe for Flatbread Crisps.
Meant to be broken apart and sprinkled upon a favorite soup or salad,
dipped into a savory spread or adorned with a great tasting cheese.
NEW!!
Famous Falafel Chips
 Falafel,
a Middle Eastern seasoned vegetarian patty rich in protein and fiber,
has been served with hummus dip for hundreds of years. Falafel Chips
deliver the same delicious flavor are the the world's first and only
chips created for hummus dip.
Huge Selection of Easter Candy!!
Look for...
Lindt
Jelly Belly
Hammond's
Belfine
Godiva and more!
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NEW!!
Purely Decadent® Dairy-Free Frozen Dessert
 I
am the younger sister of So Delicious Dairy Free. He thinks that he is
the best-tasting dairy-free ice cream on the planet. But between you
and me, I am the better looking one and the better tasting one. (Well,
just look at the name my parents gave me, and you'll see what I mean.)
I am a PREMIUM dairy-free ice cream, and I come in these mouth-watering
soy-based flavors: Vanilla, Mint Chip, Mocha Almond Fudge!
 NEW!!
Tate's Gluten Free Chocolate Chip Cookies
 New
Flavor! Introducing Tate’s Bake Shop’s Gluten-Free Chocolate Chip
Cookie – it’s our signature, thin, chocolate chip cookie, but
gluten-free. We make our gluten-free cookies with rice flour and the
same all-natural ingredients used in all of our gourmet baked goods.
Loaded with chocolate chips - and buttery good - our sweet six pack
includes 6, 8 oz. bags of gluten-free chocolate chip cookies. Each bag
contains approximately 12 cookies per bag. Tate’s Bake Shop’s
Gluten-Free Chocolate Chip Cookies are sure to become a favorite.
NEW!!
Against the Grain Gluten Free Products
Cinnamon Raisin Bagels
 New
Flavor! It still knocks us out how much people rave about our bagels.
Light and airy, folks often describe them as having the texture of a
croissant. Well, cool—but it’s a bagel! They make a perfect breakfast
or lunch item.
Baguettes
 Our
baguettes are crusty on the ouside, chewy on the inside, and full of
flavor. Each baguette is approximately twelve inches in length, with a
serving size of about one/third baguette per serving. You can make
great subs, hoagies, grinders, and cheese steak sandwiches. Whatever
you call it, our baguettes make great sandwich material.
Available at Easter!
Portuguese Sweet Bread with Eggs
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New at Dark Horse Beef and Deli!
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| Asparagus |
Health Benefits Overview
Since ancient times, asparagus has been thought to have special
healthful qualities. The harvesting the wild asparagus, famous for
their medicinal qualities, was a springtime ritual. These days the
ritual is more likely to take place in the produce aisles of the
supermarket when California's 116 million pound asparagus crop comes to
market.
Asparagus folklore credits the delicious
green spears with everything from curing toothaches to being a
reproductive tonic. Today we know that just 5 stalks of asparagus is an
excellent source of folic acid, a B vitamin that is associated with a
decreased risk of neural tube birth defects. Asparagus is also a good
source of vitamin C and carotenoids. Our bodies use some carotenoids to
make vitamin A, while others are strong disease-fighting antioxidants.
According to the National Cancer Institute, asparagus is the highest
tested food containing Glutathione, one of the body's most potent
cancer fighters. Additionally, Asparagus is high in Rutin, which is
valuable in strengthening the blood vessels.
Quick cooking best preserves the distinctive taste and nutritional bang
of asparagus. Asparagus is delicious, beautiful, and easy to do ahead
for a crowd and packed with nutrients.
Nutritional Facts
One serving of asparagus is low in calories and very low in sodium.
Asparagus is an excellent source of folic acid and is a fairly
significant source of Vitamin C, Thiamin, and Vitamin B6. Asparagus
contains no cholesterol of dietary significance. It is an important
source of potassium and many micronutrients.
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Cooking Asparagus
Here's How:
Soak the asparagus in cold water for several minutes. Swish it to
remove dirt and grit. Bend each stalk gently until the tough, woody end
snaps off. You may cut the ends off with a sharp knife. Discard the
ends or set aside. If the asparagus is particularly tough or old,
remove the skin from the stalk with a vegetable peeler.
To boil, tie the asparagus in bundles (this makes them easy to remove
all at once) and immerse in boiling, salted water. Blanch for about 10
minutes, or just until tender. Remove bundles immediately, remove
strings, and keep warm. If using an asparagus cooker or tall pot, tie
and stand the asparagus upright with the spears above water, then cover
and cook just until the stalks are tender but still firm. To microwave,
arrange the spears in a round baking dish with the tips toward the
center. Add 2 tablespoons of water. Cover and cook on HIGH (100% power)
for 8 minutes or until crisp-tender, rotating the dish a half turn
after about 4 minutes.
Tips:
- If using asparagus in a cold dish, plunge into cold water immediately after cooking.
- Freeze the discarded stems for future use. They can be cooked and pureed for sauces and soups, or used to flavor stock.
- Avoid
cooking asparagus in an iron pot. Asparagus contains tannins which
react on contact with iron, altering the vegetable's color.
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Cream of Asparagus Soup
Serves 4
2 lb. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips
lengthwise if thick. Reserve for garnish. Cut stalks and all remaining
asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a
4-quart heavy pot over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring,
5 minutes. Add 5 cups broth and simmer, covered, until asparagus is
very tender, 15 to 20 minutes. While soup simmers, cook reserved
asparagus tips in boiling salted water until just tender, 3 to 4
minutes, then drain.
Purée soup in batches in a blender until
smooth, transferring to a bowl (use caution when blending hot liquids),
and return to pan. Stir in crème fraîche, then add more broth to thin
soup to desired consistency. Season with salt and pepper. Bring soup to
a boil and whisk in remaining tablespoon butter. Add lemon juice and
garnish with asparagus tips.
Cooks' note:
• Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating. |
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| How a fun challenge turned into big help for a local food pantry |
| What
started out as a challenge between the manager of Ring Bros.
Marketplace and 11 year old Elizabeth Kirby to get a few Facebook fans
snowballed into a lesson of the power of social media and a windfall of
support for a local food pantry.
 Elizabeth
Kirby, Lizzie to her friends and family, is a precocious little blond
girl with a big heart. Her mother Kerrie was shopping at Ring Bros.
Marketplace with her kids last Tuesday afternoon and struck up a
conversation with Don Fallon, Manager of Ring Bros. During the
conversation the subject of Ring’s Facebook page was brought up. Ring
Bros. needed 4 people to “like” them to have 300 fans. Elizabeth knew
she could get a couple of her friends to like the page so she spoke up.
During
the ensuing conversation several goals were decided upon. A couple of
them were purely put forth as jokes. How could an 11 year old ever get
100 people to like a grocery store’s Facebook page?
Never underestimate a little girl on a mission.
The
goals were as follows...if she could get Ring Bros. to 300 “likes” by
Saturday, she and her brother Jamie would win free admission to one of
the April vacation kid’s cooking classes, for 320 “likes” she could
pick the menu for the class, and for 400 “likes” she and her family
would get a $100 gift card to the store.
Elizabeth
got to work right away. She had about 10 people in an hour. By the mid
morning Wednesday she had reached the goal of 320 “likes”. Word started
to spread. By dinner time on Wednesday the “likes” were starting to
pile up and it became apparent that Lizzie was going to reach her goal.
Thursday
morning when the total number of “likes” was 388 everything changed.
Elizabeth posted the following on Ring Bros. Marketplace wall...
“HEY
thanks to all are hard work we have 388 people and i want to tell you
all some thing Don and i made a bet if i got to 400 he would give my
family and i a 100$ gift card and last night i said to my mom i want to
make a change so i will give my 50$ because my brother gets the other
50$ i want to give mine to a soup kithchen or a chairity so i'm not
only helping ring brothers i am helping kids, parents and other ones in
need so all are hard work paid off for all the people in need so lets
get that 400 for the people who need it XOXOXOXOXOXOXOXO lets get 400
likes to ring brothers !!!!!!♥ ♥ ♥ ♥ ♥ :) :) :)”
It’s
amazing what happens when children become role models for adults. Right
away Fallon matched her $50 pledge. When Rita McClelland, owner of
Spinner’s Pizza at Ring Bros. Marketplace, heard about it she pledged
$100. The goal of 400 “likes” was reached at about 10:00 a.m. That’s
when things really began to get interesting. Kerrie Kirby, Elizabeth’s
mother, posted the following on Ring’s wall...
“We
still have 2 days 2 go ...If we can get 500 likes by saturday 12:00 i
match Elizabeth's and Ring Brothers donations to "Create The Good "
(new food pantry for the Dennis -Yarmouth school children ) Please
spread the word !!”
Elizabeth
and her mom had decided that the charity should be “Create the Good”, A
food pantry dedicated to serving the needs of Dennis-Yarmouth School
Children. Founded in November of 2010 “Create the Good” distributes
donated non perishable food and staples in all D-Y schools.
After
discussing the events of the previous days, Ring Bros. decided to start
taking donations through their cash registers for “Create the Good”.
Signs were placed at the registers asking customer to donate. During
the cooking class held Thursday evening, the Kirby’s stopped by and
over $100 was raised for the food pantry. Ring Bros. also posted a
coupon good for 5% off to thank it’s new fans for their support.
The
goal of 500 “likes” was made late afternoon on Thursday. People were
then coming out of the wood work to make challenges for 600 “likes”. By
midnight there were 550 “likes”.
Friday
morning local business had caught wind of what was happening and
started to help out. Vetorino's Landscaping and North Side Auto Body
posted the story on their Facebook walls. The goal was changing from getting “likes” to raising as much money as possible for Create the Good.
About 8 a.m. the following post appeared...
“ERT
Architects will donate $100 for every company/individual(up to 5 for a
total of $500) that will make the same offer for Create the Good (DY
School Food Pantry's). If you would please consider making the same
kind commitment or help by donating towards the match...imagine the
exponential benefit that this could have. From Erik Tolley via Kerrie
Kirby”
Roger’s
& Grey Insurance, Dennis Equipment, Corey’s Custom Landscaping,
M.J. Nardone Carpentry, Dark Horse Beef & Deli, Harney’s Liquors
and Ring Bros. Markets all pledged $100. In less than 6 hours $1200 had
been raised for the food pantry. A host of other businesses have
pledged $100 each if Elizabeth will help them get to a certain number
of “likes” on their pages as well. Imitation surely is the sincerest
form of flattery.
“Like”
number 600 came at 11:15 p.m. Friday night. With that, several people
came through with their pledges totaling about $200. A full 12 hours
before the noon Saturday deadline. Over 300 people became fans of Ring
Bros. Marketplace in the span of 3½ days, doubling the number of fans
the store had.
 What
started as a joke to gain a couple new Facebook “likes” ended up
proving that one selfless act can gain momentum and in the end
everybody wins. Ring Bros. Marketplace has a lot of new fans. Create
the Good received over $2000 in donations to restock their empty
shelves and an 11 year old learned some life lessons including you
really CAN do anything you put your mind to.
The
challenge between Lizzie and Ring Bros.captured the imagination of a
community. Children, adults and businesses alike did what they could to
make a difference.
Harnessing
the power of social media can be difficult. Every business wants their
marketing to go “viral” and get people’s attention. This little
adventure is dwarfed in scope by true viral campaigns like “Old Spice”
or “Betty White to host SNL” but tell that to the families who will
have food on their tables because a grocery store wanted a couple more
fans and a little girl knew she could do it.
Donations may be made by sending a check to Create the Good P.O. Box 1151 South Yarmouth, MA 02664-1151
Pictured in photo 1; Elizabeth Kirby, Kerrie Kirby
Pictured
in photo 2 from left to right; Stephanie Flynn (Create the Good),
Tracy Post (Create the Good), Ed Ring, Dawn Nardone (Create the Good),
Elizabeth Kirby, Don Fallon
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| Tips for the Perfect Ham |
Shopping Tips:
- Decide
the type and quality of ham that you want for your serving intentions.
You would not want to select a "ham and water product" to serve for a
nice ham dinner and you would probably not purchase a "ham with natural
juices" to make sandwiches for lunch.
- Determine whether you want a bone-in ham for the additional flavor it provides or a boneless ham for the ease of carving.
- Know
a head of time the number of people you will be serving and take into
consideration their eating habits. If you are serving a number of
teenagers in comparison to small children, the quantity you need will
definitely be affected. See Quantity to Buy.
- Read
the label on the ham carefully to be sure you are getting what you
expect. Be knowledgeable about the terminology used on the label. See
Read the Label.
- Hams can be quite large so be
sure you have a pan large enough to cook the ham. If not, consider
purchasing two smaller size hams to satisfy your needs.
- Realize that the better quality hams and extra features will generally add to the cost of the ham.
- Always
select ham that has been inspected and approved for wholesomeness to
guarantee that it was processed under sanitary conditions and is free
of disease.
Thawing Tips:
- Plan
ahead so that you will have adequate time to defrost the frozen ham
using one of the proper methods. Having the meat slowly thaw in the
refrigerator will result in the best quality of meat and is the safest
method for preventing food borne disease.
- When
thawing in the refrigerator, realize that food placed in the coldest
area of the refrigerator will take longer to thaw than if placed in
another area. Also, food place in a refrigerator set at 35°F will take
longer to thaw than one set at 40°F.
- While thawing, be sure that drippings do not contaminate other food or preparation surfaces.
- To
store ham after it has been thawed in the refrigerator, remove from
wrapping and blot dry with a paper towel. Place on a tray with sides to
catch drippings, cover loosely and place in the refrigerator in an area
where there is no danger of the juices dripping onto food that will be
eaten with out cooking, such as raw vegetables and salad fixings.
- As
the ham is thawing in the refrigerator, it may have juices that
accumulate on the tray where the meat is sitting. These juices should
be drained off as they accumulate. The juices will deteriorate and go
bad faster than the meat and will then contaminate the meat.
Cooking Tips:
- Soak country hams prior to cooking to reduce their saltiness.
- To
remove rind easily off from a cooked ham, slit the rind lengthwise down
the ham before cooking and cook with the slit side down. Remove
immediately after cooking and the rind should pull off easily.
- It is best to serve country hams in very thin slices because of their very intense flavor and saltiness.
- Ham is easier to slice thin when it is cool.
- Do
not overcook ham or it will become dry and tough. The threat of
trichinosis is eliminated when the ham is heated to 137°F, but the USDA
recommends that uncooked pork should reach 160°F to be safe. Fully
cooked ham should be cooked to 140° F to intensify its flavor and
juiciness.
- Do not baste the ham with its juices as it is cooking because they are too salty and will only add more saltiness to the ham.
- Glazing the ham at the end of the cooking process adds flavor and a more appealing finished look to its appearance.
- Removing
a canned ham is made easier by first placing the sealed can in hot
water for 1 or 2 minutes. Open and slide the ham out.
Roasting/Baking Tips:
- To add extra flavor, apply a glaze to the ham during the last 30 minutes of the cooking time.
- Roasting
at a lower oven temperature (NEVER roast meat below 200°F) will result
in meat that is more flavorful and moist. It will take longer to cook
but the results will be worth the wait.
- Do not
use sharp utensils that may pierce the ham when trying to turn it
because piercing allows valuable juices to escape. Use other utensils,
such as wooden spoons and spatulas for handling the ham.
- If
cooking more than one ham, be sure that there is uniform space around
the hams so that they will cook evenly. The hams should not be touching
and there should be enough space around them to allow air and heat to
circulate.
- When placing a thermometer in the
meat to check for doneness, be sure that the stem is not touching a
bone because this can result in a false reading.
Grilling Tips:
- Preheat grill to proper temperature to ensure the meat's surface is seared quickly to give it a flavorful crust.
- Using
clean racks and coating them with vegetable oil or a nonstick vegetable
oil spray will help prevent the meat from sticking.
- To keep ham slices flat while grilling, clip fat around the edges at 1 to 1 ½ inch intervals.
- Do not use a fork to turn the ham as it cooks. The piercing causes juices to escape. Use tongs to turn.
- Keep
an area in the charcoal grill empty of coals so if a flare up occurs or
some of the meat is cooking to quickly, the meat can be moved to this
area. On a gas grill, leave one burner on low.
Tips for Checking Doneness:
- When poked with a meat fork, the meat will show little resistance.
- The meat will begin to separate from the bones and the larger bones will be easy to move.
- To
ensure doneness, check with a meat thermometer. A thermometer inserted
into the thickest part of the cut should produce a temperature of 160°F
for an uncooked or partially cooked ham and 140°F for a fully cooked
ham.
Refrigerating Tips:
- Do not slice the ham until just before using. Slices will lose moisture and dry out faster than uncut pieces.
- Check
the temperature of your refrigerator with an appliance thermometer on a
regular basis to verify that it is maintaining the proper temperature
- Chill
leftovers quickly by dividing them into shallow dishes before
refrigerating. This will shorten the time that the pork is in the
danger zone between 40°F and 140°F.
- If you are
not sure whether the ham has been refrigerated for the maximum
suggested storage time and you are questioning if it is safe to eat, do
not taste test it . . . be safe and THROW IT OUT!
Freezing Tips:
- Use
moisture proof wrap or bags when freezing ham. Wax paper is not
moisture proof and should not be used for wrapping ham because it would
not hold the moisture in the meat.
- Freeze ham as soon as possible to maintain the best quality.
- Do
not freeze canned ham. If the canned ham is not a shelf stable item,
remove the meat from the can, wrap tightly, and then freeze.
- If
the ham has a bone that could poke through the wrapping, protect it
with foil or plastic wrap before wrapping the entire piece.
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Orange Baked Ham
Serves 6-8
1 (3-5 pound) fully cooked, spiral-cut ham on the bone
3 garlic cloves
4 ounces orange marmalade
1/4 cup Dijon mustard
1/2 cup light brown sugar, packed
1/2 orange, zested & juiced
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince
the garlic in a food processor fitted with the steel blade. Add the
marmalade, mustard, brown sugar, orange zest, and orange juice and
process until smooth. Pour the glaze over the ham and bake for 1 hour,
until the ham is fully heated and the glaze is well browned. Serve hot
or at room temperature. |
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Honey Bourbon Glazed Ham
Ham
1 cup Honey
1/4-1/2
cup
Bourbon
1 cup Brown Sugar
Preheat
oven to 350°. In a bowl mix together all of the ingredients except for
the ham. Place the ham in a roasting pan. With a sharp knife make slits
in the ham and apply some of the glaze. Put about an inch of water in
the bottom of the pan cover, and place into the oven. Bake until done
(see chart). Continue to apply the glaze every 20-30 minutes throughout
the cooking process. After the ham is done apply, glaze one last time
and let rest for 15 minutes before slicing. |
Back to top |
| Fox Seafood Smoked Fish |
 Fox
Seafood Inc. is located on the beautiful Rhode Island shoreline in the
picturesque town of Narragansett. Our close proximity to the fishing
port of Point Judith and long-standing relationships with local
fisherman ensures our access to the freshest seafood available.
We
are a producer of fine quality 100% ALL NATURAL smoked seafood. Just
fish, salt, and natural smoke from a unique blend of hickory and maple
woods.
All of our fish is meticulously cared for and handled
under Federal Seafood HACCP regulations from the time its received into
our facility, through out processing, packaging, and shipment. You can
be sure that you will receive a safe product with consistent quality
and flavor.
 Smoked Peppered Salmon
- Our smoked salmon is rich, moist, and buttery. It is brined for 16
hours to bring out its full flavor, dusted with black pepper, and then
hot smoked for 10 hours over maple and hickory wood. After one bite you
will be addicted! Our salmon is “Ocean farmed” without the use of
antibiotics and hormones. The fish are raised in low density pens and
fed an all natural diet. This process results in cleaner oceans and
healthier fish.
 Smoked Peppered Bluefish
- We began smoking bluefish in 1980. Our years of experience has
produced the very best smoked blue available. Brined for 18 hours and
then smoked over our unique blend of hardwood for 10 hours to produce a
beautiful golden brown fillet with a rich and luscious smoky flavor.
Bluefish is naturally high in omega-3 fat and we use no preservatives,
just salt and smoke, so enjoy this tasty and healthy treat!
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| Captain Parker's Chowder |
We now proudly offer Captain Parker's Clam Chowder.
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| Home Accents |
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easter egg glass bud vase
fused glass detail
 spring floral platter
earthenware. hand painted.
10.75" sq [27.3cm sq].
potted wheat grass
weathered wood planters.
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april showers dishtowel
printed on flour sack material. 100% cotton. machine wash cold separately; tumble dry low.
 carnivale mosaic footed glass hurricane
handmade.
urn-shaped. painted glass pieces illuminate when lit. may also be used
as a vase. 8"h x 5" dia [20.3cm h x 12.7 dia].
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| Book
of the Month |
The Olives Table:
Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English
Todd English (Author), Sally Sampson (Author), Carl Tremblay (Photographer)
 In
1989, Todd English and his wife Olivia opened the original Olives;
since then the restaurant has moved to larger quarters, and Todd and
his bold, inventive Mediterranean-inspired cooking have earned an
international reputation. Voted one of the Top Ten Restaurants by
Esquire magazine and the Best New Restaurant by Boston magazine, it has
also been voted Favorite Restaurant in the Zagat Guide to Boston and
Vicinity.
In The Olives Table, the artistry of one of
America's top chefs is on display, with more than 160 dazzling recipes
from Olives and from Todd's home kitchen, illustrated with beautiful
photographs by Carl Tremblay.Todd's robust, intensely flavored food
begs to be savored and shared with others. And since the complexity of
English's cooking comes from the layering of tastes and textures -- not
exotic equipment or techniques -- by following the careful,
step-by-step instructions, even the timid cook can recreate the dishes
that the patrons of English's hugely popular Boston restaurant enjoy at
the Olives table.
Pull out the stops and begin a meal with
Todd's signature Olives Tart, baked in a crisp crust and rich with
olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks
with Apple-Fennel Mashed Potatoes for your main course, and finish with
Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast,
try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with
Arugula Salad with Tomato and Cucumber Juice; finish with
Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of
Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with
roasted new potatoes and end with Gingersnap Risotto Pudding.
Whatever meal you decide to create from these recipes, you won't be disappointed.
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Back to top |
| The Thing is Spring |
With
spring finally upon us it's time to address a few floral questions
along with offering a big thank you for stopping by the floral counter
to chat, ask questions, and to share your ideas.
How do I keep flowers fresher and longer lasting?
Prolonging the life of cut flowers requires a few simple steps:
- keep your container and water clean
- re-cut flower stems every few days
- make sure that any foliage does not sit in the water
- avoid direct sunlight and heat sources
Refresh flowers that have wilted prematurely by re-cutting:
- woody stemmed flowers and plunging the stems into hot water a let soak for several hours
- soft stems and plunging into warm water to soak for several hours
- and soaking blooms like hydrangeas lying down in a basin of tepid water.
Do you have any fresh ideas for my daughter's upcoming prom?
The
trends are jewelry-like wrist corsages, arm bands, and bling. Since
many of the prom dresses are strapless or "spaghetti" strapped the
girls like a wrist piece that doesn't feel heavy or tight. The new
colorful beaded wrists are topped by a single bloom with just a touch
of accent flowers and sprays of tiny rhinestones or faux pearls.
Fashion forward gals really love the upper arm bands that compliment
their own jewelry.
How do I deal with those small bulb plants you sell?
Actually,
after the plant ceases to bloom and the leaves die off, one should
clean off the bulb and store it for autumn planting but do the "Lazy
Liz" and plant those bulbs as soon as the ground will allow. A lovely
spot for small bulbs is by a mailbox, lamp post, or next to the back
porch or slider door.
My ficus plant wilted last fall. What did I do wrong?
Ficus,
super at air purification, are happiest left in a brightly lit area but
not in full sun. Keep the soil moist... not soaked. Your plant will
commonly shed in late summer or fall so don't worry.
When should I start planting this spring?
Good
old Cape Cod often serves up frosty mornings and occasionally snow in
the early spring. Wait until you see your garden-loving neighbor dig
in. Otherwise you have to wait until after the last frost... not always
easily determined.
With renewed energy for a new season, Liz
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