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Recipe: Schiacciata alla Fiorentina

Schiacciata alla Fiorentina

(Florentine Orange Zest Cake)

Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin

  Tofu orange cake

INGREDIENTS:

2 ½ cups flour

1 cup coconut palm sugar (or brown sugar)

½ package (7 oz) House Foods Premium or Organic Tofu Firm

½ cup water

½ cup vegetable oil

Juice and zest of one blood orange (or orange)

Juice of one lemon

1 ½ tablespoon baking soda

2 tablespoons powdered sugar for garnishing

1 tablespoon butter for greasing pan

 

DIRECTIONS:

Preheat oven to 375 degrees.

In a mixer, blend together tofu, water, oil and the citrus juice. Pour the mix into a large bowl.

In a different bowl, mix together flour, sugar, baking soda, salt and baking powder. Mix all ingredients together evenly.

Slowly pour the dry mix into the liquid mix, whipping constantly to avoid the formation of lumps. Once all ingredients are mixed, the batter should have a moderately thick consistency.

Grease a 9” x 11” rectangular pan. Using a rubber spatula, spread the dough evenly in the pan. Bake for 35-40 minutes then let cool at least 30 minutes before removing from pan.

Garnish with sifted powdered sugar and serve sliced in rectangles, like a traditional Schiacciata.

 

Note: To make recipe Vegan, use butter alternative.

Low-Carb Tortillas Make Their Debut

La Tortilla Factory, the family-owned brand that originated the low-carb tortilla category, is introducing its first Low-Carb Flour Tortilla. The new product is high in fiber, low-fat, and contains zero trans fats.

La Tortilla Factory low Carb Flour FRONTThese new Low-Carb Flour Tortillas are made with unbleached wheat flour, cellulose fiber and expeller pressed canola oil, so they are not only soft and delicious, but contain only 70 calories per serving and offer 5g of protein and 36% of the recommended daily value of fiber. And because La Tortilla Factory does not use any hydrogenated oils, artificial sweeteners or aluminum baking powder in any of its products, the new low-carb flour tortillas are cholesterol-free and trans fat-free.

Ideal for those following a low-carb diet or seeking lower glycemic index foods (such as diabetics), La Tortilla Factory’s line of low-carb, high fiber tortillas are delicious and convenient. They’re available in four nutritious varieties: original whole wheat, large-size whole wheat, garlic & herb, and now traditional flour.

“We’re dedicated to providing our customers with great new products and our Low-Carb Flour Tortillas have both the flavor and nutrition our customers want and expect,” said Sam Tamayo, CEO of the third-generation, family-owned company. “La Tortilla Factory created the entire low-carb tortilla category, and we feel like this variety will complement our current one very nicely.”

The debut of Low-Carb Flour tortillas coincides with the unveiling of new redesigned packaging for the entire La Tortilla Factory low-carb product line. The new package has a better organized nutrition label and enables consumers to see more of the tortilla for increased appetite appeal.

La Tortilla Factory’s line of low-carb tortillas is available at independent grocers and supermarkets nationwide. The suggested retail price is $4.59 for a bag of eight tortillas.

Emmi Roth Introduces New Flavored Varieties

To meet consumer demand for bold, adventurous flavors, Emmi Roth USA introduces two new flavored cheese varieties in the Roth® Wisconsin range – Chipotle Havarti and 3 Chile Pepper Gouda (jalapeño, chipotle and habanero).These spicy specialties round out “The Fiery Five,” an assortment of boldly-flavored Roth cheeses, which includes Horseradish Havarti, Jalapeño Havarti and Peppadew® Havarti.

Retail sales data and menu trend analysis indicate that consumers are branching out to explore a host of hot peppers and distinctive flavors in their in- and out-of-home dining experiences. Growth in flavored cheese at retail has exceeded growth in total exact weight cheese for 2012 vs. 2011 (2.3 percent growth for flavored vs. -0.3 percent decline for total) and for the first half of 2013 vs. the same period in 2012 (1.7 percent growth for flavored vs. 0.5 percent for total cheese), with habañero, chipotle and jalapeño posting stronger growth in both 2012 and 2013 than flavored cheese overall (Source: Information Resources, Inc.).

Flavor trends on restaurant menus from Technomic’s Menu Monitor database also indicate consumer interest in bold and distinctive flavors across key categories on the menu, particularly within burgers and sandwiches, where flavors like jalapeño, chili, and chipotle serve to spice up familiar fare. Appetizer items featuring jalapeños have seen a 31 percent increase in the second quarter of 2013 (compared to a year earlier), and entrées with jalapeños show similar growth with a 29 percent increase. Chipotle is also on the rise, particularly in entrées, where items flavored with this smoky pepper have increased 16 percent in the last year (Source: Menu Monitor, Technomic).

“We always strive to provide on-trend cheese solutions for the foodservice trade. As consumers continue to seek out bold flavors, The Roth Fiery Five offer surefire ways to distinguish menus and delight diners with the heat they crave,” said Steve Millard, president and CEO of Emmi Roth USA.

3 Chile Pepper Gouda LoafThe RothFiery Five offer five ways to add to the tab with specialty cheese, and include:

  • NEW Chipotle Havarti: Smoky and spicy flavors are perfectly balanced in this bold yet creamy Havarti.
  • NEW 3 Chile Pepper Gouda: Chipotle, habanero and jalapeño peppers add south of the border flavor to a timeless standard.
  • Horseradish Havarti: Surprising ingredients come to life in this creamy original as chives, horseradish and mustard seeds combine for a kick of flavor.
  • Jalapeño Havarti: Fresh Wisconsin milk meets jalapeño peppers to bring the perfect spicy heat to this creamy favorite. 
  • Peppadew Havarti: Sweet and savory South African Peppadew peppers add a bit of adventure and a touch of heat to this traditional creamy cheese.

The Havarti varieties are available in a nine pound loaf format, while the 3 Chili Pepper Gouda is available in a six pound loaf and 10 pound wheel. Retail cuts will be available in 2014.

For recipe concepts and more information on The Fiery Five, visit www.emmirothfoodservice.com.

Emmi Roth Introduces New Flavored Cheese Varieties

To meet consumer demand for bold, adventurous flavors, Emmi Roth USA introduces two new flavored cheese varieties in the Roth® Wisconsin range – Chipotle Havarti and 3 Chile Pepper Gouda (jalapeño, chipotle and habanero).These spicy specialties round out “The Fiery Five,” an assortment of boldly-flavored Roth cheeses, which includes Horseradish Havarti, Jalapeño Havarti and Peppadew® Havarti.

Retail sales data and menu trend analysis indicate that consumers are branching out to explore a host of hot peppers and distinctive flavors in their in- and out-of-home dining experiences. Growth in flavored cheese at retail has exceeded growth in total exact weight cheese for 2012 vs. 2011 (2.3 percent growth for flavored vs. -0.3 percent decline for total) and for the first half of 2013 vs. the same period in 2012 (1.7 percent growth for flavored vs. 0.5 percent for total cheese), with habañero, chipotle and jalapeño posting stronger growth in both 2012 and 2013 than flavored cheese overall (Source: Information Resources, Inc.).

Flavor trends on restaurant menus from Technomic’s Menu Monitor database also indicate consumer interest in bold and distinctive flavors across key categories on the menu, particularly within burgers and sandwiches, where flavors like jalapeño, chili, and chipotle serve to spice up familiar fare. Appetizer items featuring jalapeños have seen a 31 percent increase in the second quarter of 2013 (compared to a year earlier), and entrées with jalapeños show similar growth with a 29 percent increase. Chipotle is also on the rise, particularly in entrées, where items flavored with this smoky pepper have increased 16 percent in the last year (Source: Menu Monitor, Technomic).

“We always strive to provide on-trend cheese solutions for the foodservice trade. As consumers continue to seek out bold flavors, The Roth Fiery Five offer surefire ways to distinguish menus and delight diners with the heat they crave,” said Steve Millard, president and CEO of Emmi Roth USA.

3 Chile Pepper Gouda LoafThe RothFiery Five offer five ways to add to the tab with specialty cheese, and include:

  • NEW Chipotle Havarti: Smoky and spicy flavors are perfectly balanced in this bold yet creamy Havarti.
  • NEW 3 Chile Pepper Gouda: Chipotle, habanero and jalapeño peppers add south of the border flavor to a timeless standard.
  • Horseradish Havarti: Surprising ingredients come to life in this creamy original as chives, horseradish and mustard seeds combine for a kick of flavor.
  • Jalapeño Havarti: Fresh Wisconsin milk meets jalapeño peppers to bring the perfect spicy heat to this creamy favorite. 
  • Peppadew Havarti: Sweet and savory South African Peppadew peppers add a bit of adventure and a touch of heat to this traditional creamy cheese.

The Havarti varieties are available in a nine pound loaf format, while the 3 Chili Pepper Gouda is available in a six pound loaf and 10 pound wheel. Retail cuts will be available in 2014.

For recipe concepts and more information on The Fiery Five, visit www.emmirothfoodservice.com.

Downton Abbey Wines Launch Bordeaux Collection

DOWNTON ABBEY WINES BORDEAUX COLLECTIONBritish period drama Downton Abbey® has fast become a global sensation, with around 120 million viewers glued to TV screens worldwide. Now, it’s possible for fans everywhere to bring a taste of Downton Abbey home with a collection of wines inspired by the award-winning television series. The Downton Abbey Wine Collection features two enticing blends from the Bordeaux region of France: a “Blanc” white wine and a “Claret” red wine.

In creating this unique collection, Downton Abbey Wines looked to Grands Vins de Bordeaux, a family-owned Winery with more than 130 years of winemaking experience in the prized Entre-Deux-Mers region of Bordeaux, France. Winemaker Jean-Marc Dulong enlisted time-honored winemaking practices as well as modern techniques to create a collection of finely balanced, elegant wines that are eminently drinkable: Downton Abbey Blanc is a light and crisp white blend, while Downton Abbey Claret is medium-bodied red with bright fruit and a silky finish.

“We are excited to launch the Downton Abbey Wine Collection, made in the finest Bordeaux winemaking tradition,” said William Zysblat, co-creator of the wines. “Our collaboration with the Dulong family made perfect sense, as we wanted the same vines, soil and region used to produce the wines from the Downton Era. Having Dulong as our winemaker allows us to create accessible wines that we truly believe the Crawley Family would have been proud to serve at their table.

Winemaker Jean-Marc Dulong added, “It is exciting for me to think about my Bordelaise ancestors crafting their clarets and blancs in the Downton Abbey era. Their know-how, passed down to me through five generations, has inspired my own winemaking. With Downton Abbey Wines, I have strived to capture the essence of Bordeaux in this collection of delicious and approachable wines.”

Downton Abbey Wines are available online at www.Wine.com and www.DowntonAbbeyWine.com, and will also be available at specialty wine retailers and supermarkets nationwide including Cost Plus World Market beginning November 1, 2013 for $14.99 per 750-ml bottle.

For sales and distribution inquiries, please contact PL360 Beverage Partners at biz@downtonabbeywine.com / (303) 949-9317.

Policing your Donuts: FDA Tentatively Determines that Trans Fats from Partially Hydrogenated Oils (PHOs) are not Generally Recognized as Safe (GRAS)

By John Moore, Venable LLP

Today the U.S. Food and Drug Administration (FDA) issued a notice, due to publish in tomorrow’s Federal Register, tentatively determining that partially hydrogenated oils (PHOs) are not generally recognized as safe (GRAS) for use in food.  If this determination is finalized, PHOs would effectively be banned from use in foods unless they are first approved by FDA as “food additives,” which would likely be difficult.  This would have a major impact on the food industry.  In particular, products such as donuts, cookies, margarine, microwave popcorn, frozen pizzas, baked goods, frostings, and many other foods would need to be reformulated.

FDA’s concern focuses on trans fats, which are deliberately produced in the manufacturing process for PHOs to help increase the melting point, shelf life, and flavor stability of the oil.  Although trans fats exist elsewhere in the diet to some extent, PHOs are the major source.  According to FDA, trans fats may have adverse effects on blood cholesterol parameters that affect the risk of coronary heart disease (CHD), and may have other health implications that, as FDA acknowledges, are unconfirmed.  This tentative determination that PHOs are not GRAS follows a 2003 rule requiring labeling of trans fat content in nutrition labeling, as well as various state and local initiatives that have restricted the use of PHOs.

FDA has established a 60-day public comment period from publication of the notice.  Given the complexity and economic significance of the tentative finding, it is likely that this period could be extended if requested by stakeholders noting a need for more time to prepare fulsome comments.  Besides requesting comments on whether FDA should finalize its tentative determination, the Agency also requests comments on:

  • Other possible approaches to addressing PHOs in food, such as setting trans fat specification levels.
  • How long reformulation would take.
  • What would be a reasonable compliance date to allow adequate time for reformulation while minimizing market disruption?  (The notice hints that a “multi-year compliance period” may be allowed.)
  • How can the burden on small businesses be reduced?
  • What other challenges may exist, such as products that cannot be reformulated?
  • Whether there is a “prior sanction” for the use of PHO in food of which FDA is unaware.

The pre-publication version of the notice is available at https://s3.amazonaws.com/public-inspection.federalregister.gov/2013-26854.pdf.


 

John Moore is an Of Counsel in Venable LLP’s  Washington office. Dr. Moore, who holds a PhD in chemistry, previously worked for food manufacturers overseeing production. Dr. Moore’s practice focuses on the full spectrum of federal and state food and drug regulations, covering packaged foods, food additives, food contact substances, dietary supplements, alcoholic beverages, biologics, as well as consumable products of biotechnology.

AdvancePierre Foods Names New President of Retail Division

AdvancePierre Foods today announced that Tom Lavan is the new President of its retail division, which sells fully assembled sandwiches and value-added protein products to major grocery chains and club stores across the country.

Lavan is a consumer packaged goods executive with more than 25 years of experience in all facets of sales, marketing, distribution and new product development with both private label and branded products. He has held leadership positions in a variety of settings, including start-up, private equity-backed and Fortune 50 companies.

For more than 14 years, Lavan was in leadership roles with ConAgra Foods, managing parts of its seafood companies, frozen food company, and leading a $420 million business unit. He was most recently the President of Wolfgang Puck consumer products division, managing and growing the Organic/All Natural Wolfgang Puck brand worldwide. Prior to that he was President and COO of Spartan Foods of America.

Lavan and his wife will be relocating from Richmond, Va. to Cincinnati where AdvancePierre is headquartered.

Copper Moon Rises with Single-serve Coffee

Coffee lovers who enjoy the convenience and consistency of single-cup brewing systems can now also enjoy a unique brand of premium-quality coffee, as specialty roaster Copper Moon Coffee LLC® (Copper Moon®) has introduced its new line of single-serve ‘AromaKups®.’

Designed specifically for use in the increasingly popular single-cup brewing systems, these new AromaKups —available in several of Copper Moon’s 100 percent Arabica coffee blends from around the world—feature an innovative open-filter pouch.

AromaKups Single Serve CoffeeAccording to Copper Moon CEO, Brad Gutwein, the AromaKups offer both an environmental and brew-quality benefit, explaining, “The open-filter package uses 35 percent less plastic versus the rigid-cup design, while it also facilitates ideal aroma and flavor extraction. It really yields a superior brew that optimizes the great taste coffee lovers have come to expect from Copper Moon.”

For the initial launch, Copper Moon is offering these single-serve AromaKups in four of the company’s most popular world coffees, including:

  • Copper Moon Costa Rican Medium Roast: a silky-smooth, well-balanced blend with a sweet aroma and an eloquent finish
  • Copper Moon Kona Medium Roast: a mellow, balanced, aromatic blend with a smooth, clean finish
  • Copper Moon Kenyan Medium Dark Roast: a full-bodied, aromatic exotic and complex blend with citrus notes and a smooth, clean finish
  • Copper Moon Sumatra Dark Roast: a rich and bold, yet smooth and refined, blend, with herbal notes and a pleasant earthy aroma

Copper Moon plans to support its single-serve launch with coupon promotions, location-based sampling, email blasts and social-media promotions. Consumers can purchase the new Copper Moon single-serve AromaKups in 12-, 20- or 40-count packs, available at many popular retailers, as well as online at CopperMoonCoffee.com and Amazon.com.

Turkey Tips from “Taste of History” Chef Walter Staib

chef staib

PBS “Taste Of History” Host and Philadelphia’s City Tavern Chef Walter Staib displays a roast turkey prepared in traditional colonial manner.

Thanksgiving is a traditional holiday with a delicious turkey taking center stage. Celebrate the holiday with a scrumptious turkey recipe that harkens back to colonial times from culinary historian and PBS-TV Chef Walter Staib. Chef’sChoice®’s carving tips will help make it as easy to serve as it is to eat!

Roast turkey recipe

 

 

 

 

 

 

Preheat oven to 325° F. Place oven rack on bottom level. Place wire roasting rack in large roasting pan and spray with vegetable cooking spray. Remove giblets, neck and any visible fat from cavity. Discard liver and fat. Rinse turkey inside and out with cold water; pat dry. Sprinkle turkey cavity with salt and pepper. Place quartered onion inside. In small bowl, combine parsley, thyme, shallots and 1 tablespoon of the oil. Sprinkle with salt and a generous grinding of pepper. Rub herb mixture on meat under the skin on each side of the breastbone. Place fresh sage and tarragon under skin, leaving whole. Tie drumsticks together with kitchen string and twist the wing tips behind the back. Place turkey, breast side up, in prepared roasting pan. Roast for about 2 hours, until breast is browned. Cover with foil and roast for 3 to 4 hours, basting the turkey every 15 minutes with its own juices. Roast until a meat thermometer inserted in a thigh muscle registers 180 –185° F.

“Turkey is delicate by nature—the sharper the knife, the cleaner the cut and the nicer the presentation,” says Staib. “Thankfully, we don’t have to rely on the 18th century grinding stone to create sharp knives. EdgeCraft makes holiday entertaining a little easier with Chef’sChoice® sharpeners.”

Chef’sChoice Turkey-Carving Tips:

• Step 1

Be sure to use a good, sharp knife. Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor-sharp edge on your knife. Chef’sChoice® M130 professionally sharpens, steels and strops all brands and types of knives. Precision guides eliminate guesswork for sharp, durable edges. For help finding a sharpener that’s right for you, call (800) 342-3255 or visit www.chefschoice.com.

• Step 2

After the turkey is cooked (meat thermometer should read 180–185° F when inserted in the thickest part of the turkey), cool the bird for 15 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut ”into the breast just above the wing.

• Step 3

Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices. Following these preparation and carving tips can help make your Thanksgiving a meal to remember and one that our country’s founders would have enjoyed!

A Gift of Vanilla

SONY DSCs.a.l.t. sisters is offering a Vanilla Bean Infusion Kit that would make a great gourmet gift idea. The kit includes a 16-ounce bottle filled with top grade Madagascar vanilla beans, from which an aromatic vanilla extract can be made simply by adding premium vodka, bourbon or rum and allowing time for the infusion of flavor. There is plenty to love about the essence that vanilla adds to baked goods.

Charmane Skillen, the Founder of s.a.l.t. sisters and a champion of unprocessed and unrefined products, has developed several lines of exceptional salts and spice flavors that enhance and celebrate food. These lines include the highest quality sea salts (s.a.l.t.), vanilla infusion kits and vanilla beans (b.e.a.n), natural herb blends (h.e.r.b), seasoning rubs (r.u.b.s) and gift packages designed for the giving (g.i.f.t.).

Suggested retail price: $30.25.

s.a.l.t. sisters

574-276-8871

www.saltsistersonline.com