In the News - Winter Parmigiano-Reggiano and Rice and Beans and much more - - eat simply! live well! - enews
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coconut milk coconut milk

chili garlic chili garlic

garlic oil garlic olive oil

black currant currant syrup
Lightly sweet, thickly syrupy, delicious. Not too sweet, so that the flavor and tang of the black currants still shines through. Perfect as a dessert topping, or in your bar pantry.
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white honey white honey

capsicum capsicum pickle
Winter Parmigiano-Reggiano Summer is over and winter is here just in time; Winter Parmigiano-Reggiano, that is.

In the dead of winter it's nice to know that the cows of Tizzano Val Parma are in the relative comfort of their barns. More importantly, they are busy creating the milk that will become a DOP certified Parmigiano-Reggiano in one year. Even though it is ready to sell, many high-end grocery stores, wait until 24 months before they crack open the cheese. We actually wait an additional 12 months for a total of three years, meaning that this cheese started now won’t be ready until 2015.

Today, we are offering the winter Parmigiano-Reggiano that is at least 36 months in the making. What started as a combination of evening milk that is skimmed and then mixed with the morning milk, is now Parmigiano-Reggiano full of the crystalized amino acids, a true indication of the age of the cheese. It is this wonderful texture that makes the shaved pieces look spotty and full of crunch!

Legend tells us that Parmigiano-Reggiano was first created in the Middle Ages and is made in the same traditional way today. Though not all Parmigiano-Reggiano is created equally. All are good, but like any good food, each has it's own personality.

We have chosen a Parmigiano-Reggiano that was produced 2500 feet above sea level. The additional altitude helps to create more flavorful nuances within the cheese.

So, finish up the last of your Summer Parmigiano-Reggiano and make room for Winter!

Shop now for Winter Parmigiano-Reggiano!

protein beans Beans and Rice
and everything nice

When Scarlet O'Hara was on the Runner she ate beans.

This time in Alaska people watch the Corona beans.

It is not true that you can get juice from
Cranberry beans.

Both Chariots of Fire and Streets of Fire were misnomers for Tongues of Fire.

Ten years ago in Seattle we ordered cannoli for desert and got beans! Cannellini Beans, that is.

This time of year, as the hint of spring is in the air, it seems like beans are a great way to mix up the menu and get your protein too! Old as dirt, beans are everywhere. Baked, snap, pea, soy, snow, winged all describe or name beans.

Brasil and India produce the most dried beans, the US is sixth on the list. Sometimes beans are referred to with a generic name like ceci, also known as chickpeas or garbonzos, the bean type itself being Cicer. Though there are different types of ceci beans, rarely are they identified beyond their one name.

On the other hand, a type of bean named Vigna includes a group of beans, all different, that include the Moth, Azuki, Mung, Ricebean, and Black-eyed Pea. There are thousands of beans in the world. Here are a select few.

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Rice of all kinds!

There is a rumor that you need rice eaten with beans to make a complete protein. It might be true in some form or another, but the more amino acids that gather on one plate the more likely you are to get the protein you need.

There are a myriad of rices and types available. To describe rice in broad brush strokes, short grain is sticky and is for dishes like risotto or sushi rice. You can use longer grain rice for a drier style. For non-white rice there is Hei-mey, a black rice from China, wild rice, brown rice or even a white rice with the Haiga left in.

If you eat a lot of rice, like I do, all of the rices are wonderful to have on hand.

A wonderful color accent added to a plate for a contrast can be a rice like Hei-mey. Or make a hearty risotto in the winter warms the cockle of one's heart. And of course a good, hearty paella always seem just right, though I prefer a Creole jambalaya!

Though nothing like red beans and rice, Pretty Baby!

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  moroccan olive oil
Desert Miracle 2011!

leatherwood honey
Tasmanian Honey!

Tasmanian Leatherwood honey has been recognized by connoisseurs of food around the world for over 100 years. The special appreciation for Leatherwood honey is derived for several reasons. First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers; second, its quality factors, bright golden color, low moisture and balance of sugars, and third, its healthy vitality.

Tasmania lies on the latitude 42 degrees South. The only other landmasses that share this latitude are the south island of New Zealand and southern Chile. All else is the vast expanse of the Great Southern Ocean with its prevailing westerly winds, known in this latitude as the "Roaring Forties".

Tasmanian Honey

Cooking classes -

Cooking Classes with Chef Erin - The Moroccan Table Class
Add some spice to your life with exotic Moroccan food. We'll be demonstrating classic, simple dishes you can make at home, including olives with harissa, chicken tagine with preserved lemons and olives, quinoa "couscous", harissa & chickpea soup, and Moroccan coconut "cake".

This Weeks Recipes

Tonno e Fagioli
This tuna and cannelloni beans recipe is fast, easy and traditional.

Risotto with Red Cabbage and Pancetta
A wonderful, cold-weather risotto that has its roots in the Venetian practice of cooking shredded Savoy and other cabbages very slowly in olive oil, garlic and pork fat. This recipe courtesy of Marcella Hazan, and her wonderful cookbook, Marcella Cucina (Haper Collins, 1997)

Vanilla Rice Pudding with Orange Syrup
From La Cucina Italiana January/February issues, 2011, find one at your local store. Arance con Riso dolce al latte e vanilla, Vanilla Rice Pudding with Sweet Orange slices and Orange Syrup.

See what you missed in previous Newsletters

In The News - Sam's Sundae, Healthy Tuna, More

Umbrian Novello, All Shapes and Sizes

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