Cocktail Punk, Dessert, Poor Man's Meat - - eat simply! live well! - enews
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In this issue:

Balsamic Vinegar

Corona Beans

curry powder curry powder
english fave

oatmeal saffron
it only takes a pinch!

curry mustard it's fabulous!
curry mustard

ground cumin cumin
freshly ground

monkey spoon ready!
bananas, rum, jam!

mustard ran out of mustard
time to re-stock

vinegar perfect for summer
priced for liberal use

recipe stuffed tomatoes
stuff w/emmer & parmigiano-reggiano! easy, therapeutic making dish. perfect time for making with oversized tomatoes.


Cocktailpunk Bitters Smoked Orange! Cocktailpunk
It's Bitters with a great attitude!

Ancient Eqyptians created bitters using grape based alcohol (wine) and, later in history, distilled spirits were used to draw and refine the herbal essence of plants in an effort to create a tincture to cure what might ail you.

This drawing of punctuated flavor into liquid form, most often extracted with the use of an alcohol (which acts as a solvent and preservative), creates a flavor-rich environment which then allows the marriage of what might not have been previously possible.

Used for so long as a method of healing, it is now used, with a recent revival of popularity in the US, in the afternoon and into the evening as a way of curing of one's woes.

When added to baked goods, such as cookies, you can enhance or add a flavor or curing properties such as Gentiana. But it is not just the adding of flavor that Bitters is good for, it is indeed best if thought of as an enhancer or propagator (Quantum Field Theory) of an already existing ingredient like orange or grapefruit.

And when modern bitter taste advances to today, small batch places, like Cocktailpunk, create amazing flavors and twist it all up to make you scrunch your nose and think like Feynman, and dream of new ways to make a cocktail.

This is what they say about the sampled, tasted, tested and hands-down store favorite; Cocktailpunk Bitter Smoked Orange;

“Smoked Orange is the new black. Orange zest is cold-smoked with alderwood, and the result is smoky but not overly intense; a finishing touch of mint adds interest. Built for and absolutely killer in tequila and mezcal drinks, but there are also unexpected and wonderful effects in combination with darker spirits.” Raymond.

Any of the Cocktailpunk bitters are a treat, we chose these three to add to our line.

Shop now for CocktailPunk Bitters!
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Essenza Balsamic San Giacomo Essenza!
Balsamic with thick Viscosity!

Resisting the sheer stress of gradual deformation, Essenza has impressive viscosity to allow it to cling to summer Parmigiano-Reggiano like a fresh snowfall. With its deep rich color, it paints the top of a fresh strawberry like Johannes Stoetter paints people.

And though we have our rituals for when and where we use balsamic vinegar, like a daily dressing of a nice green salad or a monthly moment with a steak, in my mind I think of balsamic vinegar as a winter blues stress reliever.

But in summertime it becomes this glorious dessert topping.

Summer is filled with dishes of fresh bounty, be it home made vanilla ice cream or grilled peaches topped with Créme Fraîsche mixed with honey. One wonderful idea is to pit and crush sweet cherries, twirl in balsamic and you have a dessert treat.

Or you can take piping hot asparagus, or any grilled veggies, and frill them like you do a hot dog with ketchup, gracefully swishing back and forth to create a gentle and flavorful trail of sweet vinegar which is divine!

This Balsamic lineage starts life as Agro di Mosto to become San Giacomo Condimento and then on to Essenza. And if you had the time, with just a few more years in the barrel, it will become a Red Seal Tradizionale.

Not just for strawberries and Parmigiano-Reggiano, Essenza balsamic vinegar is the summer delight opening your palate, adding sweet and tart with just a touch or two!

Shop now for the Essenza Balsamic!
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Corona Beans from Lazio Italy

Shop Now at gourmet
Corona Beans
From the Brizi Family in Lazio, Italy

As mentioned by Lynne Rossetto Kasper on her radio show...

This large white bean, Corona Judiones, is a member of the runner family phaseolus coccineus. Dried corona beans are already about half again as large the typical white runner, and when cooked, they almost triple in size! This is one reason this heirloom bean has often been called the "poor man's meat."

When we first tasted the coronas, we braised them in a simple puttanesca sauce, and they were heavenly, a perfect vehicle for sauce. Their impressive size makes them a natural for an antipasto plate, dressed with a flavorful vinaigrette.

Why Use Dried Beans?
With a little advance planning for soaking time, dried beans are easy to prepare - and you'll really notice the difference in flavor and consistency compared to canned beans.

These delightful corona beans are grown in Italy by the Brizi family on their Cerqueto farm, located near Acquapendente, in northeastern Lazio. The farm has been in the Brizi family for several generations and is now also a center of agriturismo in the region.

The Brizi family specializes in bringing new life to traditional local products such as beans, garlic, saffron, fennel, lentils, chickpeas and others. Signore Brizi, his wife and their two children grow all the products on their farm using traditional, natural methods.

Shop now for the Big Corona Beans!
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olive oil
By the side of the stove!
It's always there and it's always my companion. We love all of our oils, but Giuseppe's oil is our "first" "made-by-a-person-we-know" from a family farm.

banana pie
Banana Cream Pie

We love Banana Cream Pie! And it's the time to make it ... smooth, cool and sweet. Something refreshing about banana in the summer!

pie cream pie

Cooking Class! Booking August Classes Now

Cooking Classes with Chef Karen - Cooking the French Countryside Cooking Class
Some of France’s most famous food has its roots in rustic, regional fare. In this class you’ll learn how to make dishes that are typical of this French “country” style: unfussy and soul-satisfying. We’ll prepare a Pissaladiere Nicoise (onion tart with anchovies and olives); Daube Provencale (rich beef stew with tomatoes and orange essence); Ratatouille (sautéed onion, eggplant, tomato and red pepper); Salad Greens with Mustard Vinaigrette and Tarte Tatin with Crème Fraiche (open-faced apple tart with tangy cream sauce).

You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation. Only 12 people per class.

Visit the store everyday! (except Sunday)

It's warm. And we have air conditioning. And we hope to see you soon! Shipping Summer Parmigiano-Reggiano this week.

This Weeks Recipes - got photos of the recipes? we would love for you to contribute them for the new site!

Classic Paella Recipe

Emmer and Garbanzo Soup Recipe

Moroccan Hummus with Argan Recipe

Baked Lamb Loin Recipe

Caper Mustard Butter Recipe

See what you missed in previous Newsletters

Heilala Vanilla, Summer Fruitcake, Pickled Green Beans

Summer Parm, Taku River Salmon, Secret Soy

3 Secret Candies, Syrup Sweet on You Toll-free: 1-800-596-0885 Forward to a Friend facebook
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