Ring Bros Marketplace Newsletter

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The Ring Bros. Marketplace Newsletter February 2011

Contents

School Vacation Cooking Classes
Store Events
Featured Products
10 Foods for Valentines Day
Cauliflower Season
Tips for Cooking with Kid's
3 Ideas for Cooking Pollock
Gluten Free Desserts at Nata's
From the Cheese Shop: Calabro Ricotta
Book of the Month
Cut Flower Tips

School Vacation Cooking Classes
School vacation week is coming up!. 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 all vacation week from Monday, February 21st - Friday, February 25th from 1-2;30 p.m. The cost for each class is $15. Parents of children age 10-14 are encouraged to call 508-394-2244 for reservations. Class sizes will be limited to 6 students per class and will be hands on. Topics for this series of cooking classes are... Monday, February 21 - Stuffing and Roasting a Chicken A classic of cooking. We will learn how to make a great tasting stuffing and the proper technique for roasting a chicken. We will also learn how to make a pan gravy. Tuesday, February 22 - Pizza Who doesn't love pizza. Students will learn how to make fresh gourmet pizza from the dough to great tasting toppings. Wednesday, February 23 - Chicken Noodle Soup Grandma's cure all. Kid's will learn how to make a stock from the bones from Monday's lesson. Then we will put together a healthy and delicious soup. Thursday, February 24 - Quesadillas Ole! Learn how to make these kid friendly Mexican favorites and everything to go along with them including fresh salsa & guacamole. Friday, February 25 - Playing With Your Food Who says you can't play with your food? We will mix and stir up all kinds of fun things from Play Dough to Non-Newtonian Fluid. Your kids will never look at food the same way. 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
Thursday February 3, 6-7 p.m. Cooking Class: Healthy Cooking Understanding Fats Saturday February 5, 3-5 p.m. Cooking Demonstration Cream of Broccoli Soup Thursday February 10, 6-7 pm Cooking Class: Comfort Foods Hearty Beef Stew Saturday February 12, 3-5 p.m. Cooking Demonstration Strawberry Soup in Chocolate Bowls Thursday February 17, 6-7 pm Cooking Class: Comfort Foods Chicken Pot Pie Saturday February 19, 3-5 p.m. Cooking Demonstration Roast Stuffed Chicken Monday February 21, 1-2:30 pm Kid's Cooking Class Stuffing and Roasting a Chicken		Tuesday February 22, 1-2:30 pm Kid's Cooking Class Pizza Wednesday February 23, 1-2:30 pm Kid's Cooking Class Chicken Noodle Soup Thursday February 24, 1-2:30 pm Kid's Cooking Class Quesadillas Thursday February 24, 6-7 pm Cooking Class: Comfort Foods Meatloaf Friday February 25, 1-2:30 pm Kid's Cooking Class Playing with Your Food Saturday February 26, 3-5 p.m. Cooking Demonstration Sweedish Meatballs
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Featured Products
NEW! Be My Guest Granola My commitment to quality has been fueled by my success in my private nutrition practice for the last 20 years. The recipe is original and remains the same as it was when I baked my very first batch. Each batch is mixed and baked for a delightful flavor and made with enthusiasm. I've chosen the finest ingredients in making Be My Guest Granola "the most extraordinary granola you'll ever taste!" It remains the breakfast of choice in my own home. I've been told when giving Be My Guest Granola as gifts that people have been accused of hoarding it, hiding it and borrowing it from others! Once you have tasted Be My Guest Granola, like so many others, "you'll never leave home with out it"!" NEW! Heavenly Souffle Our products are made with only the finest ingredients and are designed for you to have melt-in-your-mouth desserts on the table with minimal preparation time. Desserts are shipped frozen in individual 4 oz ceramic ramekins. Soufflés bake in less than 20 minutes and the crème brulee is thawed slightly before torching or placing under the broiler for 2-3 minutes to get that perfect caramelized top. Look for Chocolate Souffle and Creme Brulee in our freezer section! Taylors of Harrogate Tea Founded in 1886, Taylors of Harrogate is an independent family business, dedicated to the pleasures of good tea and coffee. The family business has been buying and blending fine teas for over a century. In every cup of our tea you can taste the skill, creativity and craftsmanship of Taylors’ tea blenders. Taylors’ employees visit tea estates personally to select only the finest seasonal hand-plucked teas. NEW! Chobani Champions Yogurt Call us proud parents if you want, because everyone here at Chobani is excited to introduce you to Chobani Champions, the first Greek yogurt made for kids! 100% natural No synthetic growth hormones, preservatives, or artificial sweeteners Packed with protein An excellent source of vitamin D A good source of bone-building calcium Five live and active cultures, including three strains of probiotics Gluten-free and Kosher certified Free of nut, soy, wheat, and shellfish allergens Two kid-friendly, blended flavors (VerryBerry and Honey-nana) NEW! Xochitl Tortilla Chips Based on traditional Anzac recipes, Xochitl Mexican-style corn chips are oven-baked with Nixtamal dough then quickly fried. These deliciously thin and crispy chips are made with all-natural ingredients, without preservatives, transfats or gluten.		NEW! San Marzano Brand No Salt Added Tomatoes Plum tomatoes named after the region of San Marzano near Naples, Italy have traditionally been the tomatoes of choice for the best flavored tomato sauce. These are domestically grown tomatoes which use the same variety of seed. They are firm and meaty with very few seeds. They are Fat and Cholesterol Free. Now with no added salt! Each can contains 28 ounces of recipe ready, crushed or whole peeled San Marzano Tomatoes. Good Wive's Hors d'oeuvers Suprise your valentine! For almost 30 years, Good Wives has blended the highest quality ingredients with award-winning culinary creativity to produce the best hors d’oeuvres in foodservice. Our products are all made with superior ingredients to ensure that you get the best tasting hors d’oeuvres every time. You can be proud to serve our products as if you made them yourself.. NEW! Laurel Hill Specialty Grains Grains are known as staple crops throughout the world. They are a rich source of vitamins, minerals, carbohydrates, oils, and proteins. Available in... Red Wheat Berries – Husked, whole wheat kernels surrounded by the bran of the wheat have a hearty texture; Often considered the highest quality wheat available; Perfect enhancement for pilafs or bread; excellent in salads Black Barley – A low yielding crop with a hearty, chewy texture; Wonderful in soups and stuffing; edible, can go from farm to table Farro – These whole grains of wheat have a firm, chewy texture and nutty flavor; Most commonly found in soups, salads & side dishes; also good for risottos as it is similar to Arborio rice Kaniwa – Grown in high altitudes in Chile. Resembles flavor and texture of Quinoa; Can be ground into a powder to prepare breads, noodles or healthy snacks Seven Grain Blend – A blend of grains and Brown Basmati Rice to provide a combination of nutrients and flavors; Makes the perfect pilaf, stuffing; add to salads & soups Spelt – A shiny, dark, rice shaped grain that is a relative of wheat. These quick cooking grains have a sweet, nutty flavor and a firm, chewy texture; Marinate these with salad dressing for a delicious appetizer; substitute for rice LOOK FOR NEW! O.A.T.S GRANOLA
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10 Foods for Valentine's Day
1. Avocado The Spanish spread news of its stimulating powers on return to Europe and Catholic priests forbade their parishioners to eat them. Avocados are a smooth, unctuous fruit with a sexy consistency. The avocado is also a supremely healthy superfood, very mineral dense, and contains the body’s master antioxidant glutathione, as well as host of healthy carotenoids, heart-friendly monounsaturated oil and superior amounts of fibre, potassium and B6. 2. Chilli Chillis can fire you up in more ways than one. They contain the chemical capsaicin that can induce the release of endorphins to create a temporary high. Capsaicin also speeds up the metabolism and increases circulation, responses that are similar to those experienced when having sex. It ignites our internal engine and stimulates our energy for passion. 3. Celery Celery contains the male hormone androsterone that is said to stimulate sexual arousal in women. Androsterone is believed to be released after eating through perspiration and functions as a pheromone that turns women on, hence a female aphrodisiac. The Swedish author C.E. Hagdahl in his Cooking as Science and Art (1879) says that ‘Celery contributes to a stimulation of the digestion, but is also suspected to be somewhat sexually exciting or even straightforward arousing.’ The Romans also favoured the abilities of this vegetable, dedicating celery to Pluto the 'god of sex'. 4. Chocolate Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psyochoactive feel-good chemical, and PEA (phenylethylamine), the ‘love chemical’ which releases dopamine in the pleasure-centres of the brain and peaks during orgasm. PEA is said to help induce feelings of excitement, attraction, and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known to promote a sense of wellbeing and relaxation, and ‘nature’s Viagra’ arginine, the amino acid that enhances arousal and sensation in men and women. Arginine is converted into nitric oxide in the body which increases blood flow and relaxes smooth muscle in the gentalia. No wonder Casonova was chocolate fanatic! 5. Fennel Fennel’s aphrodisiac traits have been upheld by research that has found it to increase the libido of both male and female rats. This is likely due to the hormone-like compounds it contains that mimic the female hormone estrogen. This estrogenic activity is why fennel has been used as a breast enlarger. 6. Figs This sexy fruit has long been thought of as an arousing stimulant and an open fig is believed to emulate the female sex organs. Figs are steeped in history and are one of the oldest recorded fruits. They are mentioned in the bible (Adam and Eve wore fig leaves to cover their private parts), are reported to be Cleopatra’s favourite fruit and the ancient Greeks held them as sacred and associated them with love and fertility. Following on in some Southern European countries wedding guests would throw figs instead of rice at newly weds as a sign of fertility. 7. Garlic This hot, pungent herb is said to stir sexual desires and Roman priestesses of old claimed garlic could make ‘women fall in love and men powerful’. It is certainly an immensely healthy food with many disease-protective qualities such as lowering cholesterol, aiding circulation and fighting bacteria, fungi and viruses. The problem with garlic is its potent aroma - if your partner loves it great, if not, it’s a risky choice for an aphrodisiac. 8. Honey Sweet sticky honey is a great source of boron, a trace mineral that helps the body use and metabolise estrogen, the female sex hormone. Studies have shown that this mineral may also enhance testosterone levels in the blood, the hormone responsible for promoting sex drive and orgasm in both men and women. In addition, honey contains B vitamins needed for testosterone as well as other nutrients, enzymes and phytochemicals. 9. Liquorice (licorice) Licorice has been used in ancient China for its love and lust provoking properties. Research has revealed that the smell itself is particularly stimulating. In a study by Dr. Hirsch, the neurological director of the Smell and Taste Treatment and Research Foundation in Chicago, black liquorice was found to increase blood flow to the penis by 13 per cent. In China it is also reported to be particularly stimulating to women. 10. Nutmeg Nutmeg has been lauded as an aphrodisiac across numerous cultures and highly prized by Chinese women. Research supports this use as it has been observed to increase mating behaviours in mice. Large quantities of nutmeg can be psychoactive and produce hallucinogenic effects so don’t go overboard.
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Cauliflower Season
The milk, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk. Health Benefits Cauliflower offers phytochemicals that the body needs in order to stay healthy. Cauliflower is a member of the 'white' family in terms of fruits and vegetables. Included in this group are other natural foods such as bananas, mushrooms, onions, and garlic. Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level. Folate is also found in cauliflower, which is a B vitamin that is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly. Of course, cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers. History Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be. The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C. It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. The United States, France, Italy, India and China are countries that produce significant amounts of cauliflower. How to Select and Store When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs. Store uncooked cauliflower in a paper or plastic bag in the refrigerator where it will keep for up to a week. To prevent moisture from developing in the floret clusters, store it with the stem side down. If you purchase pre-cut cauliflower florets, consume them within one or two days as they will lose their freshness after that. Since cooking causes cauliflower to spoil quicker, consume it within two to three days of placing in the refrigerator after cooking. Tips for Preparing Cauliflower Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks. To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges. Cauliflower contains phytonutrients that release odorous sulfur compounds when heated. These odors become stronger with increased cooking time. If you want to minimize odor, retain the vegetable's crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time. Some phytonutrients may react with iron in cookware and cause the cauliflower to take on a brownish hue. To prevent this, add a bit of lemon juice to the water in which you blanche the cauliflower.
Cauliflower Gratin Serves 4-6 1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.		Roasted Cauliflower Soup Serves 3-4 1 medium cauliflower olive oil 1 yellow onion 2 cloves of garlic 2 medium potatoes 500 ml stock (vegetable or chicken) 500 ml water 3/4 tbsp cream salt, cayenne pepper to taste Heat the oven to 175°C. Divide the cauliflower into florets, and put in an oven proof pan. Drizzle with some olive oil and toss to coat. Cut the onion into wedges, and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower, and bake for about 30-45 minutes or until the cauliflower is soft. Move the cauliflower, onion and garlic to a large pot. Dice the potatoes and add them. Cover with stock and water, and let simmer on medium heat until the potatoes are completely soft. It will take 20-30 minutes. Use a handheld blender to mix the soup until smooth. Add cream, and season with salt and cayenne pepper.
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Tips For Cooking With Kids
Cooking together can be a delicious learning experience for children and their parents. Kids can explore new foods, learn about nutrition, and develop math and reading skills as they measure and read directions. These simple guidelines are designed to help you make cooking safe and fun, and to entice your children into trying something new! Planning is part of the fun! Invite your child to help to plan a meal or pick a recipe, make a list of ingredients, find them in your kitchen, and/or shop for them. This way, children can learn how to organize and follow through, as well as think ahead. Give your kids a sense of control and accomplishment by letting them make choices whenever possible. Wash hands before you start cooking. Make sure every child washes his/her hands before cooking -- and washes them again any time they sneeze, use the bathroom or cough. It's never too early to instill good sanitary habits! This goes for grown-ups too! Create a safe place where kids can cook. Set up a work area at a lower height to make easier for preschoolers to reach things. Offer children a stool only if you know they can balance on it.This is very important, there are a dangerous objects around. Remove any sharp objects from their reach. No matter where kids work, always supervise them closely. Stay in the kitchen until the cooking is finished - or take the kids with you to another room. Set up clear rules about the stove. Explain to them about the stove in age-appropriate, simple terms; for example, "The stove is hot! It's not OK to touch it. Mommy or Daddy will put the pan in the oven. You can watch." Always keep pan and utensil handles turned towards the back of the stove. Give preschoolers their own safe utensils. Offer them wooden or plastic ones. If older children are able to use grown-up equipment, monitor them carefully. Avoid giving children graters, as fingers can easily get scraped. Here are some ideas... Measuring spoon set Measuring cups: one for dry ingredients and one for wet ingredients Wooden spoon Apron or large t-shirt Potholders and/or oven mitts Small knife (plastic, paring, or as appropriate for your child) Vegetable peeler Safety scissors Rubber spatula Small cutting board Reading and following directions are in the mix! Ask your child to read each instruction aloud as you prepare the food. Kids will get a sense of turn-taking and sequencing from following directions in order. Practice math as you measure and stir. Your child can count and help measure to build math skills. When cooking with more than one kid, ask each child to count "stirs" as he or she whips the batter. Siblings or groups of kids can take turns doing the same step - in their own unique way. You may want to let each child participate in each step of the recipe. This may take longer, but cooking with kids is as much about "process" as it is about product. It's easier to enjoy cooking together if you're not "starving." Either pick a quick recipe that makes a healthy snack, or have veggies, fruit, and dip to snack on before you start. Be spontaneous! To avoid a trip to the store, make simple substitutions. Cornmeal can sometimes replace flour, use vegetable oil instead of melted butter, etc. Introduce new foods. Kids often will try unfamiliar foods, including vegetables and fruits, when they transform them into personal "creations" like a funny face pizza or a fruit kabob. Turn a sandwich into a special snack! Cutting sandwiches with cookie cutters makes them special. Decorating with vegetables and fruits will transform a simple sandwich into a sandwich face. Make set-up and clean-up part of the routine. Kids may love using a mop or dustpan as much as they love the cooking, but save cleaning until the cake is in the oven. Remember that they are kids and they are going to make a mess. "If your hands aren't dirty you not having fun!" Enjoy the experience! But don't be surprised if the kids don't clean their plates. Some kids will enjoy the cooking more than the eating. And so it goes....
Peanut Butter Blossoms 2 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup unsalted butter, softened to room temperature 1/2 cup peanut butter 3/4 cup firmly-packed brown sugar 1/2 cup granulated sugar 1 large egg 1 egg yolk 2 tsp. vanilla extract 36 to 48 Hershey kisses, unwrapped Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper or a silpat mat (Compare prices). In a medium bowl, whisk together the flour, baking powder and salt. Cream butter, peanut butter and sugars together with an electric mixer. Beat in egg, egg yolk and vanilla. Gradually, beat in the flour mixture until just combined. Do not overmix. Drop by rounded teaspoonsful onto prepared cookie sheets. Flatten slightly with your fingers. Bake 12-15 minutes until the cookies are just starting to brown. Remove from oven, and immediately press a Hershey kiss into the center of each cookie.		Strawberry Smoothies Serves 2 Smoothies can be made with fresh or frozen strawberries. If you're using frozen strawberries, look for pre-sliced frozen strawberries, because they are easier to blend. If using fresh strawberries for this strawberry smoothie recipe, add ice to achieve a milkshake-like texture. 2 cups frozen unsweetened strawberries 1/2 cup cranberry raspberry juice 1/4 cup orange juice 1/2 cup vanilla yogurt 2 fresh strawberries for garnish (optional) Place the strawberries in the bottom of a blender or food processor, fitted with a metal blade. Add the juices. Top with the yogurt and puree until smooth. Pour into glasses and garnish with each with a strawberry.
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3 Ideas for Cooking Pollock
You might initially think your choices are limited when planning a meal with pacific pollock, but there are many different directions to take with this incredibly abundant fish. It doesn't always have to come back to the ubiquitous fish sticks or fish sandwiches so popular at lunch and dinnertime. Why not take a cue from the different cultures of our country and region and try pollock fajitas or a Caribbean pollock salad? You don't have to keep it simple when you are working with pacific pollock. Try out any of these three recipes when you want to get down to business in the kitchen. Pollock filet with couscous: Looking for a different take on an old favorite? Alter your spice choices a bit and enjoy baked pollock with couscous to turn around your approach at dinner. Line a baking sheet covered with tin foil with three pats of butter, coriander, paprika, sliced green onion, almonds and currants. Add pollock filets and bake for about twenty minutes. Top with lemon slices and serve with couscous for a Moroccan touch. Pollock fajitas: You probably know the drill when it comes to making fajitas. It's all about organizing the ingredients and making sure everything is fresh. In this case, you can break up the monotony of chicken or beef by using pacific pollock. Sauté green and red peppers with onions sliced lengthwise. The pollock can either be cooked in a pan or even fried if you want a truly tasty and guilty pleasure. Serve with fresh guacamole and sour cream lining your warm tortillas. Caribbean fish salad: What does it take to turn a pollock filet into a Caribbean salad delight? In this case, it all comes down to the fruits you are using. Fresh oranges, pineapple and avocado will make all the difference. Grill your pollock using a teriyaki sauce, then place over a bed of greens with a light olive oil dressing. The chunks of pineapple, orange and avocado create a totally different array of smells and tastes. Any time you sense your family getting totally bored by the way you are preparing salads at home, use this recipe and reverse the trend.
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New Gluten Free Desserts at Nata's

Nata's Noodles is now carrying gluten free desserts fron two companies.

The first is ...

All Can Eat Foods.

“It’s our mission to produce fresh, healthy and great tasting gluten, allergenic and sugar-free foods that everyone in the family can enjoy.” Based in Randolph, Mass., ALLCANEAT Foods Ltd. produces delicious gluten-free and allergenic-free baked goods and prepared meals that are giving people with dietary restrictions a new found freedom to eat and enjoy everything. For those without restrictions, ALLCANEAT provides all natural food alternatives that support a healthy lifestyle. Every ALLCANEAT product is 100% gluten, soy, tree nut, peanut and sesame-free; the Company also offers dairy, sugar, egg and yeast-free products.

ALLCANEAT does not use any genetically modified (GMO) ingredients, artificial flavors or colors in its foods.

The second is...

Sweet Sin Bakery

Sweet Sin Bakery has been creating delicious, quality, desserts and baked goods since 2005 in a dedicated, gluten-free bakery. The products were created by a pastry chef who has Celiac disease and knows the difficulty in finding delicious products that are safe for the Celiac and wheat sensitive communities. She developed her recipies with one thing in mind: to give the Celiac community something they could really sink their teeth into!

At Sweet Sin bakery, our goal is to create and serve quality desserts, while following our unique health-related recipe requirements without compromising the outstanding flavor.

In all our gluten-free desserts and baked goods we use only natural ingredients, and you can be assured you are getting the best product that we can offer you.

From The Cheese Shop: Calabro Fresh Ricotta
Calabro Cheese Corporation is a 43 year old family owned and operated Italian Cheese company founded by Mr. Joseph Calabro, President and CEO. The manufaturing plant and corporate offices are located in the East Haven Industrial Park at 580 Coe Avenue, East Haven, CT 06512. The current manufacturing site and perishable distribution is a 54,000 sq. ft. facility. Calabro specializes in producing the following Italian cheeses: Ricotta, Ricotta Impastata, Mozzarella Fior Di Latte, Grated Parmesean and Romano cheeses; and a line of select specialty cheeses which includes scamorze, caciocavallo, burrini, smoked mozzarella, fresh basket cheese, and queso blanco. Calabro Cheese was the first Italian cheese company to develop fat-free ricotta cheese with absolutely NO FAT, NO SALT, and NO PRESERVATIVES added. Two years ago Calabro added a fat-free mozzarella cube and fat free shredded mozzarella. These cheeses are targeted for a nutrition conscious population, as well as for coronary patients on a medically prescribed diet, or any individual who wishes to adhere to a no fat restricted diet. This ricotta is the ultimate pride of our cheeses. It is a fresh, delectably rich and creamy cheese exhibiting a delicate flavor of soft sweet butter. It is made exclusively from the freshest, most superior, Grade A Vermont farm milk. It is manufactured via a 100 years old artisan method that attends to the intricate parameters of creating a finely balanced texture and consistency. It is hand dipped and hand packed in metal containers with macroscopic holes to allow for appropriate drainage. A cone-shaped head of white, fluffy curd is formed and covered with a thin poly-sheet secured by an elastic band to complete the packaging process. This ricotta is manufactured exclusively for upscale, gourmet specialty food stores that cater to a clientele with a discriminating palate. It is a vital, primary ingredient in Italian entrees such as lasagna manicotti, ravioli, and Italian pastries as Sicilian cannoli.
Chocolate Ricotta Pie Makes 1-11” Pie 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total) 1/4 cup sugar, plus 3/4 cup Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 3 ounces cream cheese, at room temperature 1 large egg 3 large egg yolks Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly. In a double boiler, melt the chocolate over very softly simmering water. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.		Ricotta Frittata Serves 4 3 tablespoons olive oil, plus more for drizzling 1/2 cup sliced onions 1 teaspoon chopped, fresh marjoram Salt Freshly ground black pepper 6 eggs 3/4 cup ricotta cheese 3 tablespoons grated Parmesan cheese Preheat the oven to 375°F. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
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Book of the Month

The French Women Don't Get Fat Cookbook
Mireille Guiliano

Guiliano’s French Women Don’t Get Fat: The Secret of Eating for Pleasure (2004), a runaway best-seller, prompted a follow-up cookbook, French Women for all Seasons (2006) and a lifestyle Web site, where Guiliano advises Francophile devotees on everything from business strategies to scarf tying. Fans will recognize familiar material in her latest cookbook, which is organized loosely according to meals that all reflect her mantra: cook and eat seasonal, sense-pleasing foods in reasonable quantities; walk often; drink water; enjoy small moments. As usual, Guiliano employs the warm, personal tone that has earned her so many followers, and she frequently shares anecdotes from her own life as she introduces her recipes, which range from simple scrambled eggs (made velvety with a touch of cream) to recipes that incorporate trendier ingredients, such as quinoa. The menus and suggestions for staple ingredients and equipment all support the approachable, delicious dishes, but it’s Guiliano’s final list of reasons to cook (for love, self-expression, pleasure, education, and amusement) that may finally send readers into the kitchen to start following her sensible advice.

Cut Flower Tips to Perk-Up February or What To Do with Your Valentine's Flowers

February may be all about Valentines but I like to think it is also the month when flowers really make a difference in our mood. Let's face it, those dreary landscapes, slushy streets, and grey buildings beg for a color perk-up and since you can't change the outside why not brighten things up inside?

Whether you purchase cut flowers (93% of you buy for yourselves) or receive them as a gift you can easily arrange them and care for them with just a few tips in mind. Think container shape and flower type and how to keep the arrangement fresh. A good place to start is with the question of preservative.

For ease and convenience, by all means use the little packet that comes with your flowers. But you will need to change that water. And while I'm a firm believer that a clean container, frequent re-cutting, and lots of water changes are super important for cut flowers there is a lot of science behind preservative care. Cut flowers need to absorb water and nutrients or "food" and avoid bacteria.

A simple home preserve recipe is as follows:

To one quart of tepid to warm water add the juice from half a lemon (the acid aids absorption) add a teaspoon of sugar (food) and a teaspoon of bleach (to combat bacteria). Stir well before filling your vase either a quarter full (for tulips or other bulb related
blossoms) or three fourths (for most other flowers).

Now for the vase.

There are many styles to choose from but some shapes compliment certain flower types better than others. Here are a few ideas to consider.

Bud vases protect thin and long stemmed flowers like freesia, orchids and delphinium but also serve to showcase single blooms like roses.

Urns cradle long stemmed and large headed flowers such as peonies, tulips or calla. They can be angled in the vase... layering as you go.

Rounded vases make the perfect base for stiff, straight stemmed blooms like roses, carnations and mums that will be mounded. Create a domed effect that mirrors the roundness of the vase.

Bubble shapes love flowers that you gather together all at once and drop into the vase. Sweat peas, poppies, and tulips come to mind.

Square vases work well heavy headed flowers that also have thin stems like daffodils, amaryllis and gerbera daisies.

Cylinder vases best handle those woody or bulky stemmed beauties like sunflowers, hydrangea, peonies, and branches.

Most importantly, no matter how you display your cut flowers, and the choice is yours, enjoy the mood boost.

You deserve it!

Happy Valentines Day to All, Liz

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