The Art of Food

Grilled Shrimp Skewers with Lime Blossom Honey Dipping Sauce

2012-01-20T16:51:00.000-05:00

Grilled Shrimp Skewers with Lime Blossom Honey

Dipping Sauce

Fresh shrimp from the savannah coast is reason enough to keep it on the menu often.
We've given you another reason, our lime blossom honey.
This is just one of many ways you can pair the two lovelies together
for a refreshingly sweet and savory snack.

12-16 shrimp

zest and juice of one lime

1/2 cup rice wine vinegar

1 teaspoon salt

2 Tablespoons Lime Blossom Honey

Soak 8 inch wooden skewers in water for about 30 minutes.

This will prevent the wood from burning on the fire.

Remove the shells from the shrimp, leaving on only the tail.

Starting at the tail side first, thread the pointed end of the skewer through the middle of the shrimp until you have skewered the entire shrimp. the end of the shrimp should be at the edge of the flat end of the skewer, without any edges showing. Continue until you have skewered all of the shrimp.

Refrigerate until ready to toss with sauce and grill.

To make the marinade and dipping sauce:

In a medium bowl, add the lime zest and juice, vinegar, salt and honey. Whisk until smooth.

Divide the mixture in half. Toss the skewered shrimp with one part of the sauce just before cooking. Let the shrimp marinate with the sauce for about 15-20 minutes. Use the remaining sauce to serve with the grilled shrimp. Serve the shrimp warm or at room temperature.

Serves 6- 8 as an appetizer

4 as a main course. *

*Serve with a gorgeous green jade pearl bamboo rice from our friends at Lotus Foods.

Chickpea Pasta with Parmesan & Kale

2012-01-14T15:39:00.001-05:00

It’s a cold but brilliantly sunny early winterafternoon. It’s just me and my dog jack,both curled up on the couch. Mewith a book and he with his eyes closed and an occasional twitch of his twohind feet.

My stomach reminds me that it hasn’t yet eaten lunch, which propels me tothe large double doors where the pantry provisions are stored. Pasta! I spot a jar of garlic chickpeas and remember a few wilted leaves of thelast of the garden kale buried inthe bottom drawer of the refrigerator.
I love the idea of using a few odds and ends to throw together a feast.

Chickpea pasta with parmesan & kale

Ingredients:

2 cups of bite-sized dried pasta, such as rigatoncini,orecchiete or

a few leaves of kale , cut into thin ribbons {use any garden greens on hand}

2 Tablespoons garlic chickpeas in their oil, slightly crushed

grated parmesan cheese

Heat a pot of salted water until it comes to a rolling boil.

Toss a handful of the cut kale into the boiling water alongwith the pasta.

Cook the pasta until it’s tender to the tooth.

Though I don’tnormally cook kale to death, this method is more a matter of ease.
Surprisingly, it yields a delicious melt-in-your mouth texture.

While the pasta and kale drain of it’s excess water in acolander, I grab what’s left of a once-substantial piece of parmesan. Tender snowflakes of cheese fall gracefullyinto a ceramic bowl, inviting the other ingredients to join the feast.

Toss the pasta, kale, parmesan and chickpeas together . Grate another Tablespoon or two of theparmesan on top.

Buon appetito!

Caesar Salad with Meyer Lemon Dressing

2012-01-08T08:30:00.005-05:00

Caesar Salad with Meyer Lemon Dressing

3 eggs

1 teaspoon chopped fresh garlic
juice of half lemon

1/2 teaspoon salt

1/8 teaspoon pepper

3 Tablespoons Meyer Lemon Relish
juice of 1/2 lemon
2 filets anchovies {salt pack is best}
Freshly grated Parmesan cheese {use the good stuff, please}

1 head of romaine lettuce, tender young leaves best

Fill a small sauce pan with water and bring to a boil.

Carefully lower in the eggs, trying not to crack the shell.

Cook one egg for five minutes, and the other two eggs for eight minutes, removing in soaking in cold water to stop the cooking. Let cool. Set aside the eggs cooked for eight minutes.

Cut the five minute egg in half. Remove the runny yolk into a
large mixing bowl {big enough to toss the greens}.

Add the lemon garlic, salt and pepper. Mix until smooth.
Rinse and remove any bones of the anchovies, as needed.
Chop the filets {use less or more depending on preferred taste}.

Add the meyer lemon relish, lemon juice, anchovies and 2 Tablespoons of the
Parmesan cheese and stir to incorporate all the ingredients.

To assemble the caesar salad:

To prepare the salad, remove any big, tough outer leaves of lettuce and set aside for another use.

Slice the remaining head of lettuce into four quarters. Remove the core and disgard.

Toss the lettuce with the dressing until well coated, but not drenched.

Place the dressed lettuce onto a plate or platter. Scatter a Tablespoon or two of grated Parmesan over the dressed salad greens. Cut the eggs in half and arrange around the lettuce leaves. Sprinkle the eggs with fresh cracked pepper. Serve with Parmesan crostini.

To make crostini:
Preheat oven 350 degrees.
Slice a baguette into ½ inch slices and place on a sheet pan. Brush the baguette slices lightly with melted butter. Sprinkle 1 teaspoon grated parmesan cheese onto each slice. Bake for 10 minutes or until golden brown.

Serves 2-4

Bella's Meyer Lemon Tart

2012-01-05T02:33:00.002-05:00

Bella's Meyer Lemon Tart

Meyer lemons are a sweet citrus typically found in California. Said to be a cross between a tangerine and a lemon, the flavor is almost floral and aromatic. Using the jarred Meyer lemon is a real time saver for this delicious dessert!

For the Dough:

1 ½ cups all- purpose flour

¾ cup powered sugar

1 Tablespoon Bella Cucina Preserved Lemons, rinse, discard pulp, andchop

Pinch kosher salt

12 Tablespoons (1 ½ sticks) unsalted butter, cold cut into cubes

For the Filling:

2 cups Bella Cucina Meyer Lemon Spread

2 Tablespoons sugar

5 egg yolks

Preheat Oven to 375 degrees fahrenheit

To Prepare the Tart Dough:

In food processor or stand mixer, process flour, powdersugar, lemons, and salt until combine. Add the butter and process until the dough just comes together. Remove from the bowl and knead by handuntil dough is smooth. Cover with plastic wrap until ready to bake. Keeps up to three days in therefrigerator and one month in the freezer.

Press the dough into a 9 in tart pan with removable bottom.Chill dough 15 minutes. Prick thebase of the tart shell all over with a fork, line tart shell with parchment andweigh with pie weights or dried beans. Bake until golden brown, 10-12 minutes. Remove pie weights and parchment and allow shell to cool.

To Prepare the Filling:

Place a medium saucpan, filled half way with water overmedium heat and bring to a simmer. Put the egg yolks into a medium metal bowl. Put the lemon cream in asmall bowl along with the sugar and place over the simmering water. Continuously wisk the cream until hotthrough and the sugar is dissolved. Whisk the lemon cream, a third at a time, into the yolks. Place the mixture into a clean saucepanover low heat, stirring constantly, until very thick. Remove from heat and strain. Imeadiatly pour into the cooled shells and allow to set upat room temperature.

Tempting & Simple: Roasted Sweet Balsamic Peppers with Goat Cheese

2012-01-03T13:27:00.003-05:00

Oxtail Soup

2011-12-16T09:29:00.002-05:00

One of my most favorite comfort foods in fall was my mom's oxtail soup. Feeding a family of nine, she did whatever she could to cook on a budget and still feed us well. Back then, oxtails were the poor man's meat. Today, they are an expensive treat. And well worth the money.

Rich, dark veal stock or beef broth makes this hearty soup simply delicious without any embellishment, but you can also add carrots, celery and onion as a flavorful base. Mushrooms would also be a nice addition. Toss in a small handful of grains, such as farro, or whip up a batch of home-made dumpling dough that will get dolloped on top, steaming until puffed up and ready from the steam of the broth.

I don't have my mom's recipe, but I winged it pretty well.
Here's my version of this fall comfort food feast:

Oxtail Soup

1 pound oxtails

2 Tablespoons olive oil

4 cups veal stock or beef broth

pinch of Porcini & Parsley savory salt

In a large cassarole dish or saute pan, heat the olive oil over medium high heat.

Place the oxtails in the pan and sear on all sides until the meat is browned and caramelized.

Add the stock or broth and cook, covered, until the meat is tender and the broth is

reduced, about 1 to 1-1/2 hours. The meat should fall off the bones and the broth should be infused with the flavor of the meat.

B is for Bellisima

2011-12-15T20:28:00.001-05:00

B is for beauty

Alfresco Pizza Party

2011-12-15T19:09:00.001-05:00

Hard to believe it's the end of November and I'm cooking out of doors alfresco with friends! Even for northern California it's unseasonally warm for almost winter time, so we took full advantage of it.

My friend Barbara is an amazing cook {and accomplished artist} so spending an afternoon at her house watching her create a fabulous feast from her garden was like heaven on a plate.

We were welcomed with roasted olives perfumed with lemon oil and a hint of picante peperoncini. Salumi and cheese whet the appetite while Barbara rolled out the pizza dough, readying it for the 500 degree oven. Caramelized shallots, fresh heirloom sweet 100's {or sweet million as she calls them} and fresh milk mozzarella melted into the crispy crust. Freshly picked arugula leaves drizzled with oil gave the pizza a nice bright finish. And of course, prosecco and red wine took us merrily, merrily, merrily from antipasti to dolci dessert.

Good food is good, but shared with friends in the spirit of love and generosity
makes it something sublime.

Tempting + Simple: Caramelized Onions + Golden Raisins with Gorgonzola Dolce

2011-12-14T16:22:00.000-05:00

Introducing the Organic Artisan Collection

2011-12-09T12:10:00.001-05:00

We’reexcited to introduce our new line of artisan – crafted products made with all organicingredients.

About the Organic Artisan Collection

Thecollection assortment pairs perfectly as cheese + meat condiments, flavorfulsauces for fish, poultry + meats or as an accompaniment for antipasti plattersor dessert toppings.

Honeys

We'vecollaborated with Italian beekeepers to bring you our three organic artisanhoneys. All our honeys are produced in the "nomadic" method, wherebees are brought to the location where the flowers blossom at their peak,giving each honey their own distinct flavor profile. Small-hive bee keeping yields an elegantlyaromatic honey. They arewonderful spread on toast, drizzled on sharp cheese, or stirred into yourfavorite cup of tea.

Acacia has alight golden wheat tone; subtle hints of citrus pair perfectly with artisancheeses, afternoon tea or drizzled decadently over your favorite yogurt andfresh fruit.

LimeBlossom is a unique honey not oftenfound in the marketplace. Dense and crystallized, it is deceivingly bright, yetdecidedly bold. Toss with fresh fruit and a hint of mint or swirl into anherbal tea.

ChestnutHoney Blossom isreminiscent of the forest. Deep and dark hues with a viscous texture and nuttytaste, it enhances both sweet & savory dishes. Drizzle over fresh ricottacheesecake or serve as a condiment with a rich, smoky blue cheese.

Relish, Jams + Twists

Locallyand regionally sourced organic ingredients are the highlight in these hand-craftedproducts.

MeyerLemon Relish is a versatilecondiment that adds a bright & intense flavor to any dish. Serve as a cheese condiment withsautéed Greek sheep’s milk haloumi slices or a fresh goat’s milk cheese. Serveatop an arugula salad with shaved Parmesan or roasted free-range chicken,grilled fish or baked garden vegetables.

SavoryTomato Jam is both sweet and savory,with a decadent undertone of Ceylon cinnamon permeates the sweetness of locallygrown tomatoes. An elegant everyday ketchup replacement, this jammy spread willelevate your average burger and enhance your momma’s meatloaf.

MeyerLemon Cocktail Citrus Twists arecarefully knotted by hand and preserved in a simple syrup. A perfect balance ofsweet & tart, add them your cocktail or sweet tea for a bright punch offlavor. Take a simple dessert and make it sensational by using twists as anedible garnish. Add a few twists to your arugula salad to balance out thepeppery bite.

Preserved Fruits

Ourpreserved fruits are picked and packed at the peak of ripeness and preserved byhand at the height of the season so you can enjoy year-round.

Apricotsin syrup are a sunburst of flavor and color in a jar. Preservingwhole with the stone creates an aromatic, almond flavored syrup that is asdelicious as the fruit itself. Our apricots are wonderful grilled and tossed ina salad, sliced and paired with a subtle brie, or floated in a glass withprosecco for a perfect apricot bellini!

Plumsin syrup are harvested at their absolute peak. Preserved whole ina simple syrup showcases their rich color and texture. They are wonderfulroasted and tossed in a salad, pureed into a tempting cocktail, or baked in adecadent cake.

Toreceive information about Bella Cucina

ALLNATURAL * ARTISAN –MADE

Artfulfood & gifts,

contactus: Tel. 866.350.9040

www.bellacucina.com

customerservice@bellacucina.com

{Simplicity is a luxury. Passion is a choice. Good food issacred.}

Buon appetito!

2011 Bella Cucina Artful Food
Photos taken by Andrew Lee Photography & Dark Stripe Media

Spring Lamb Stew with Caramelized Onions + Golden Raisins

2011-12-07T20:55:00.001-05:00

Spring Lamb Stew with

Caramelized Onions and Golden Raisins

¼cup flour

1 Teaspoon Bella CucinaRosemary + lavender aromatic savory Salt

1 # boneless shoulder of lamb, cut into 2”cubes

6 Tablespoons Extra Virgin Olive Oil

1 bulb fennel, chopped intodice {about 2 cups}

8 oz. sliced babyportabello mushrooms

2 fresh whole garliccloves, peeled and crushed

½ cup red wine

1 – 6oz. jar Bella CucinaCaramelized onions & Golden raisin antipasti

3 cups chicken or beef broth

¼ cup chopped fresh parsley leaves

salt and pepper

Preheat oven to 350degrees.

In a medium size mixingbowl, mix the flour, salt and pepper. Coat the lamb well, shaking off any excess flour off the meat. Disgard the flour.

In large sauté pan, heat3 tbsp. olive oil over med. high heat until hot. Season lamb with salt and pepper and cookuntil browned and caramelized on all sides. Remove the lamb from the pan andset aside. Add the remaining oil to pan and heat. Add fennel, mushrooms,garlic, 1 tsp. salt and 1/8 tsp. pepper and sauté until soft (about 10 minutes). Add the wine and cook until liquid isreduced by half.

Add back the lamb, caramelized onions and golden raisins, broth and parsley. Bring to a boil. Remove from heat,cover with a lid and transfer to the pre-heated oven. Cook in oven until meatis tender and broth has thickened, about 1 ½.

Serve over herbed polenta or artichokemashed potatoes

Buon Appetito!

Plum Mint Fizz

2011-12-07T20:45:00.001-05:00

Plum Mint Fizz

4 Preserved Plums, reserve one for garnish
1 Tablespoon syrup from plums

2 wedges Preserved lemon

3 lemon leaves

1/2 cup Gin or vodka

2 cups soda water

ice

In a medium saucepan add the syrup and 1 preserved lemon wedge. Cook over medium heat just until boiling. Turn off of the heat and add the mint stems. Allow the syrup to steep for 30 minutes. the syrup directly into a blender. Add the plums and pureeuntil smooth. Strain the puree, then pour into a pitcher and refrigerate until chilled. When ready to serve, add the gin and onecup soda water and mix until well-blended. Fill glasses with crushed ice, add a slice of the remaining preserved lemon and plum. Pour the chilled mixture into the glasses. Top off with more soda water.
Garnish with mint leaves.

Kale Caesar Salad with Garlic Croutons & Local Farm Egg

2011-12-07T20:37:00.001-05:00

Kale Caesar Salad with GarlicCroutons & Local Farm Egg

1 bunch Tuscan kale, washed and dried

1 bunch watercress, washed and dried and large stems removed

2 cups of croutons {buy pre-made ormake your own!}

½ cup of Bacon & Onion Jam

3 Farm eggs, cooked, peeled and quartered

1 cup of aioli Meyer lemon dressing (see recipe below)

1 cup of freshly grated parmiggiano reggiano cheese

Salt & Pepper to taste

If kale leaves are large, remove the thick spine and discard into your compost pile.

Stack the leaves and roll them up like a cigar.

Slice the roll into very, very thin strips, or chiffonade.

In a large bowl mix Kale, Watercress, croutons and parmesan.

Pour a quarter tohalf of the aioli over the greens mixture.

Mix gently with salad forks.

Serve on individual salad plates/bowls top with adusting of parmesan and half of the farm egg.

Sprinkle the egg with a pinch of salt and a grinding of black pepper.

Plum Dolci Cake

2011-12-07T20:22:00.001-05:00

Plum Dolci Cake

1 cup whole almonds

3/4 cup sugar

7 oz. almond paste

1 cup butter, roomtemperature

5 eggs

1 1⁄2 tsp. vanilla

3 Tbs. syrup

1/2 cup flour

2 tsp. baking powder

1⁄4 tsp. salt

6-8 Organic Artisan Preserved Plums

In food processor, mixalmonds, sugar, almond paste until finely ground. Add butter, vanilla untilincorporated. Add eggs until batter is smooth. Add flour, baking powder, andsalt. Mix until just combined .

Pour into buttered andfloured springform pan or muffin tins half way. Place cut halves of stone fruit. Top with batter. Finish with sliced halves of stone fruite.Sprinkle vanilla almond sugar.

Bake at 325 degrees for onehour or until toothpick is dry when inserted.

Apricot Almond Cake

2011-12-07T20:20:00.001-05:00

Apricot Almond Cake

3/4 cup sugar

7 oz. almond paste

1 cup butter, roomtemperature

5 eggs

1 + 1⁄2 tsp. vanilla

3 Tbs. syrup from apricots

1/2 cup flour

2 tsp. baking powder

1⁄4 tsp. salt

6-8 preserved Apricots
1 cup whipping cream

Preheat oven to 325 degrees.

In food processor sugar and almond paste until finely ground. Add butter, eggs, vanilla and syrup and mix until incorporated. Combine the flour, baking powder, andsalt and sift into the batter mixture until smooth.

Pour into buttered andfloured springform pan or muffin tins half way. Place cut halves of stone fruit. Top with batter. Finish with sliced halves of stone fruit.

Sprinkle vanilla almond sugar.

If making as a cake, bake for 45 minutes to onehour. If baking in muffin tins, bake for 20-30 minutes. Cake is done if toothpick is dry when inserted.

Serve with whipped cream.

Grilled Apricot + Radicchio Mint Salad

2011-12-07T19:59:00.001-05:00

Grilled Apricots + Radicchio Mint Salad

6 Organic Artisan Apricots, cut in half and remove pits

 8-10 leavesof fresh mint

 2 small heads of radicchio

 1 teaspoon Tuscan Rose + Pink Peppercorn salt

 4tablespoons extra virgin olive oil

 2Tablespoons Acacia Honey

 2 ounces Tumacheese *

{*fresh mozzarella or fresh pecorino will also do well}

  Preparethe fire for the grill. Toss the apricot halves with 1 Tablespoon of the olive oil. Chiffonade {cut into thin strips} 4of the mint leaves and sprinkle on the peach. Sprinkle with 1/2 teaspoon of thesalt.  

  Cut the radicchio heads in half. You should have fourpieces. Drizzle with 2 Tablespoons of the olive oil. Sprinkle with theremaining 1/2 teaspoon of salt.  

  Place the apricots and radicchio on the grill. Don't move the fruit for a few minutes so theybrown and caramelize, which will help them easily come off the grill. {about 1 -2 minutes}. Gently remove the apricots from thegrill with a spatula to a cutting board or plate. Cut each half in 4 slices. Drizzle with 1 Tablespoon ofthe Acacia honey while they are still hot so they absorb some of theliquid. You can stop right here anenjoy the grilled apricots with a dollop of whipped cream or mascarpone mix witha bit of vanilla and organic sugar.

Or....keep going.   

The radicchio will bedone on the first side when the edges of the leaves begin to brown. When thefirst side is nice and browned, turn over and grill the other side. The firstside will take a bit longer {about 3-4 minutes}.The second side will take justa minute or two. Remove from the grill to a cutting board or plate and setaside to cool enough to handle.   Slice the tuma into 1/2 inch pieces. Place ina medium bowl. Chiffonade remaining 4 mint leaves and add to the bowl.   Cut theradicchio crosswise into 1/4 inch slices.  Add to the bowl with the apricots and gently toss.Drizzle with the remaining 1 Tablespoon of Saba and toss again, just untilcombined. Serve right away.   

Baked Penne with Farmhouse Sugo

2011-12-07T16:41:00.001-05:00

Baked Penne Pasta with Farmhouse Sugo

8 serves

2c whole milk

4T unsalted butter

3T AP flour

1 1/4c Parmesano-Reggiano

1 T kosher salt

pinch nutmeg

1 # pene pasta, cooked al dente

1 ea jar Bella Cucina Farmhouse Sugo Pasta Sauce

8 oz mozzarella, cut into 1/2in cubes

Preheat oven to 350°F

Warm milk over low heat. Melt the butter in a medium saucepan over medium heat until melted. Whisk in flour until there are no longer any lumps. Continue to whisk as the flour cooks for 4 minutes. Slowly pour the warm milk into the roux, whisking all the while. Cook The Béchamel, stirring occasionally, until it has thickened and is smooth. Whisk in 1/2c parmesaeno, 1T salt, and nutmeg. Then stir in the sugo pasta sauce.

In a large bowl combine the pasta, sauce, mozzarella, and 1/2c parmaseno. Transfer pasta to an oiled oven safe casserole dish and top with 1/4c parmesaeno. Bake for 40 minutes or until the top of the pasta is golden brown and bubbly around the edges.

Baked Tomatoes with Garden Herb Salsa

2011-12-07T16:29:00.001-05:00

Baked Tomatoes with Salsa Verde

5-6 roma tomatoes, quartered to base

1 jar Bella Cucina Garden Herb Panini spread

2T Bella Cucina EVOO

2t. Bella Cucina Citrus/Fennel Salt

1/3 cup panko bread crumbs

Preheat oven to 350.

Take quartered tomatoes and put 1 t. salsa verde inside each one. Place stuffed tomatoes snugly in Mezze tagine or other baking dish and add another teaspoon of salsa verde to the top of each tomato. Then drizzle w/ EVOO, sprinkle w/salt and top w/ panko.

Bake for 30-40 minutes, then finish by broiling for 2-3 minutes until the crust is golden.

Preserved Orange Almond Cake

2011-12-07T16:25:00.001-05:00

Orange Almond Cake

¼ cup toasted almonds

1 cup sugar

6 oz. almond paste

2 orange slices plus 3 Tbs. syrup

1 cup butter, room temperature

5 eggs

1 ½ tsp. vanilla

¾ cup flour

2 tsp. baking powder

¼ tsp. salt

6 orange slices

chestnut honey

In food processor, mix almonds, sugar, almond paste, kumquats, syrup, until finely ground. Add butter, vanilla until incorporated. Add eggs until batter is smooth. Add flour, baking powder, and salt. Mix until just combined .

Pour into buttered and floured springform pan. Place orange slices on top of butter.

Bake at 325 degrees for one hour or until toothpick is dry when inserted.

Powdered sugar/chestnut honey

Orange + Vanilla Upside Down Cake

2011-12-07T16:22:00.001-05:00

Easter brunch is a family tradition that often begs for new and exciting additions. A classic upside down cake becomes a new hit with the addition of Farmhouse Oranges from Atlanta's very own Bella Cucina inspired by Tami Hardeman's gorgeous blood orange upside down cake

These delightful oranges are sliced and preserved in an orange-flowered-flavored simple syrup. There is just enough in the piccolo size for this cake plus extra for garnishing your mimosas.

Orange and Vanilla Upside Down Cake

Topping:

2 tbsp granulated sugar
2 tbsp melted butter
most of one piccolo sized jar of Bella Cucina Farmhouse Oranges (reserve syrup)

Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp pure vanilla extract
2 large eggs
1/2 cup orange juice

Glaze (optional):

reserved syrup from Farmhouse Oranges
1/2 tsp pure vanilla extract
1/4 cup powdered sugar, sifted

Directions:

Preheat oven to 375 degrees
Make topping in 9 inch cake pan. Brush 2 tbsp melted butter around sides and bottom of pan then sprinkle 2 tbsp granulated sugar evenly on bottom of pan.
Artfully arrange Farmhouse Oranges on bottom of pan keeping in mind that the cake will be turned upside down when you are finished.
In a large bowl sift together flour, baking powder and salt.
In a separate bowl with a handheld or electric mixer cream stick of butter with granulated and brown sugars. When light and fluffy, add vanilla. Add eggs, one at a time, and whisk until golden and an even consistency.
Gradually stir in flour mixture (preferably by hand). Be careful not to over mix. Mix just until all ingredients are blended together.
Spread cake batter evenly over arranged oranges being careful not to disturb them.
Bake at 375 degrees for 35 to 40 minutes. Cake will be golden brown and a toothpick inserted into the center will come out clean.
Immediately run a clean knife around edge of cake and grab desired cake plate. Put plate on top of pan and invert cake onto it.

Glaze (optional):

Mix together ingredients for glaze, adding more orange juice if you don't have enough syrup left.
Pour onto cake or serve on the side

Don't forget to use your extra orange slices to garnish your mimosas!

Smoked Salmon and Preserved Lemon Torta

2011-12-07T16:20:00.001-05:00

Smoked Salmon and Preserved Lemon Torta

8 oz. Cream cheese, softened

8 oz. Mascarpone cheese, softened

2 quarters of Bella Cucina preserved lemon, chopped fine

(remove pulp and rinse lemon first)

2 T. capers, rinsed and dried

4 oz. Smoked salmon, chopped

Garnishes:

Bella Cucina Sicilian Lemon Oil

Chopped fresh dill

Capers

Bella Cucina Preserved lemon, chopped

Combine softened cheeses w/ handheld blender; add chopped, preserved lemon and capers and combine well.

Line mini-loaf pan (12 oz. capacity) w/ dampened cheesecloth and layer half the cheese mixture into the prepared pan using a moisten spreader.

Next, layer in the chopped salmon.

Finish by putting on the rest of the cheese mixture, again using with a moistened spreader.

Cover with overhanging cheesecloth and wrap loaf with tinfoil.

Let sit in refrigerator overnight with a weight on top to compress the form.

Take out of form when ready to serve and garnish – your choice of fresh lemons, dill, capers or finely diced preserved lemons. Drizzle with lemon oil.

Buon Appeito!!

Yukon-gold Potato + Watercress Salad with Balsamic Mustard Dressing

2011-12-07T16:19:00.001-05:00

Yukon-Gold Potato and Watercress Salad

2 pounds Yukon gold potatoes cut into ½ inch dice

½ cup mayonnaise

2 tablespoons Bella Cucina Chestnut Honey Mustard1/4 cup cider vinegar

2 tablespoons walnut oil

1 tablespoon dried thyme

½ red onion, sliced paper thin

1 cup watercress leaves, stems removed

In boiling salted water, cook the potatoes until they are soft and just break apart when pierced with a fork. Drain.

In a mixing bowl, combine mayonnaise, mustard, vinegar, walnut oil, and thyme.

Toss the potatoes with the mayonnaise mixture.

Gently fold in the onion and watercress.

Serve with your favorite Panini sandwich.

Chestnut Honey Mustard Marinade

2011-12-07T16:17:00.001-05:00

Chestnut Honey Mustard Marinade

Our mustard made with chestnut honey from Italy makes a perfect glaze for roasted or grilled meats or fish. Combine ¼ cup Chestnut Honey Mustard, 2 Tbsp. orange juice and 1tsp. chopped garlic. Brush on meat or fish and marinate 4 hours or overnight in refrigerator. Roast or grill meat until done.

Roasted Plum, Radicchio, + Goat Cheese Salad with Mint Pesto Vinaigrette

2011-12-07T16:13:00.001-05:00

Roasted Plum, Radicchio, and goat cheese salad with mint pesto vinaigrette

Serves 6

4 large handfuls of wild arugula

1 ea small head of radicchio, grilled

¼ c walnuts

3 T Bella Cucina Chestnut Honey

4 oz goat cheese

1 ea jar Bella Cucina Plums, halved and roasted

1 T balsamic vinegar

3 T Bella Cucina Tangerine Oil

2T Bella Cucina mint pesto

½ t kosher salt

½ t cracked black pepper

For the Vinaigrette:

Whisk together the vinegar, pesto, salt, and pepper. While whisking continuously slowly drizzle in the tangerine oil. When the dressing is well mixed set aside (this is a broken vinaigrette so it will never fully come together)

For the Salad:

Put the honey into a cold pan and turn on to medium heat. When the honey begins to bubble wait one minute then turn off the heat, but do not remove from the burner, add the walnuts to the honey and stir to coat. (If at any point in the process of heating and reducing the honey it begins to rapidly darken in color or bubble out of control simply remove form the heat)

Place the greens in a large bowl and toss with the vinaigrette. Top the salad with the goat cheese and caramelized walnuts.

Mint + Pistachio Pesto with Jasmine Rice and Grilled Shrimp

2011-12-07T16:12:00.001-05:00

My dear friends Caryl + Ken of Lotus Foods import rice from around the world. I love their Jasmine rice; tiny grains of fragrant flavor that enhance any sauce or side dish.

We love the exotic flavors of jasmine rice with the bright clean flavor of a garden mint + pistachio pesto. Eat it as is or toss with grilled shrimp, chicken or spring peas.

Mint & Pistachio Pesto with Jasmine rice and Grilled Shrimp

1-1/2 cups jasmine rice, cooked according to directions

1/4 cup mint + pistachio pesto

1 wedge preserved lemon, rinsed, pulp removed and cut into fine dice

1/2 pound grilled shrimp or chicken

Cooked the rice just until tender. While still warm, toss the rice with the pesto so it absorbs the flavors of the herbs. Serve as is with a garnish of toasted pistachios or toss with grilled shrimp or pulled roasted or sliced grilled chicken, or blanched spring peas.

Chicken Tagine with Pumpkin + Chickpeas

2011-12-07T16:03:00.001-05:00

CHICKEN TAGINE WITH PUMPKIN AND CHICKPEAS
A tagine is a traditional stew and cooking pan from Morocco.

Ingredients:
6 large whole chicken legs (with thighs), skins removed.
2 tsp. cumin, crushed seeds or powder
2 large onions, peeled and quartered
2 Tablespoons butter
1 Tablespoon extra-virgin olive oil
coarse salt + pepper
3 garlic cloves, sliced
1 cup pumpkin pesto or 1 cups organic pumpkin puree.
pinch of ground cinnamon
1 Tablespoon chopped Italian parsley
2 cups chicken stock
1 cup cooked chickpeas

Season the chicken legs with salt and pepper. If using cumin seeds, toast the seeds over medium heat just until you smell the flavors releasing. Crush in a mortar + pestle or with the bottom of a heavy pan. Sprinkle the cumin over the chicken. Set the aside.

Preheat the oven to 400 degrees. In a skillet over medium heat, saute the onions in butter and olive oil until softened. Season with salt and continue cooking until the onions are cooked, about 10 minutes. Add the pumpkin pesto, garlic, cinnamon and parsley. Stir until blended. Remove the mixture from the pan and place in a large tagine cooker.

Arrange the chicken legs over the mixture in one layer, skin side up. Add the chicken stock.
Cover the tagine and bake for 20 minutes, or until the liquid is bubbling. Reduce the heat to 175 degrees. Add the chickpeas and continue cooking for another 30 minutes, or until the chicken legs are tender to the touch of a fork.

Serve the chicken tagine over Sardinian Fregola.

Serves six.

Vidalia Onion Dip

2011-12-07T15:55:00.001-05:00

Vidalia Onion Dip

1 6 oz. jar Bella Cucina Vidalia Onion Pesto

¼ cup Mayonnaise

¼ cup Grated Parmesan Cheese

Combine pesto and mayonnaise and place in an oven proof baking dish. Top with Parmesan Cheese and bake until golden brown. Serve with Bella’s dipping crackers.

Vidalia Onion + Goat Cheese Tart

2011-12-07T15:48:00.001-05:00

Vidalia Onion and Goat Cheese Tart

This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with a lightly dressed arugula green salad.

Tart dough:

1 ½ cup flour

1 tsp. Salt

2 tbsp. Parm cheese

12 tbsp. Butter, cold cut into 1 inch pieces

2 tbsp. Cold water

Preheat oven to 400 degrees.

IN food processor, flour, salt and cheese. Pulse mixture until combined. With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for 10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:

6 eggs

11 oz. Goat cheese, softened

1- 6 oz. Jar Vidalia onion pesto

2 tbsp. Parm cheese

2 tbsp. Fresh thyme

1 tsp. Salt

1/8 tsp. Freshly cracked black pepper

In medium mixing bowl, whisk together eggs, goat cheese, pesto, parm cheese, thyme, salt and pepper until smooth and thick. Pour into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.

Cool slightly and serve in wedges .

Serves 6

Red Pepper Pesto Dip

2011-12-07T15:33:00.001-05:00

Red Pepper Pesto Dip

8 oz. package of cream cheese, softened

1 small bunch fresh cilantro, chopped

1 jalapeno pepper, seeded and chopped

Juice of fresh lime

Salt to taste

1 6 oz. Bella Cucina Red Pepper Pesto

Mix all ingredients with an electric mixer or a wooden spoon.

Season to taste.

Serve chilled or at room temperature. Buon Appetito!

Grilled Vegetable Gazpacho

2011-12-07T15:30:00.001-05:00

Grilled vegetable Gazpacho

Ingredients:

1 small zucchini, yellow squash, red onion, golden pepper, cucumber and ear of corn.

Slice the squash, onions and golden pepper into slices. Remove the husk from the corn, but pulling it back. Toss or brush the vegetables lightly with olive oil and grill.

Cut the grilled zucchini, onion and pepper into ¼ into dice.

Peel and cut cucumber into ¼ inch dice {remove seeds if not seedless}

Remove the kernels from the corn.

1 clove fresh garlic, chopped

1 tbsp. Extra virgin olive oil

1 (6 oz.) jar Sweet pepper pesto

2 cups Roasted tomatoes pureed and strained or tomato juice

Dash hot pepper sauce, optional

½ tsp. Cabernet or red wine vinegar

¼ cup fresh cilantro, chopped

In a large bowl, combine the tomato puree or juice, garlic and vinegar. Season to taste. Add the grilled vegetables and cucumbers. Add the cilantro.

Chill until ready to serve. Top with yogurt mixed with chive blossoms and fresh squeezed lime juice. Garnish with cilantro.

Serves 6-8 as a first course.

White Bean + Tuna Tomato Basil Salad

2011-12-07T15:26:00.001-05:00

White Bean and Tuna Tomato Basil Salad

1-16 oz. can cannellini beans, rinsed and drained

12 oz. canned albacore tuna

1 pint sweet 100’s or grape tomatoes, cut in half

3 tablespoons basil leaves, sliced in thin strips

½ cup fennel, sliced in thin strips

¼ cup red onion, chopped

1 tablespoon chopped fresh garlic

juice of 1 lemon

1 tablespoon Bella Cucina Cabernet Vinegar

¼ cup Bella Cucina Sun-Dried Tomato Pesto

1 teaspoon freshly cracked black pepper

1 tablespoon kosher salt

4 tablespoons Bella Cucina Extra Virgin Olive Oil

In a large bowl, add cannellini beans, tuna, tomatoes, onion, fennel, red onion and garlic.

In a separate small bowl, whisk add lemon juice, vinegar, pesto, pepper and salt whisking until smooth. In a slow steady stream, drizzle in olive until whisking constantly until emulsified.

Pour the sun-dried tomato vinaigrette over the bean and tuna mixture. Toss gently until well-coated. Add the fresh basil and toss once more just until combined.

Serve as a salad over fresh arugula greens.

Serves four

Roasted Fingerling Potatoes with Olivada Vinaigrette

2011-12-07T15:23:00.001-05:00

Roasted Fingerling Potatoes with Wild Oregano and Sage Savory Salt

and Olive Pesto Vinaigrette

Serves 8

2 # fingerling potatoes, washed and halved lengthwise

2 T Bella Cucina Wild Oregano and Sage Savory Salt

1 t cracked black pepper

3 T Bella Cucina Extra Virgin Olive Oil

For the Olive Pesto Vinaigrette

1 ea (6oz) jar Bella Cucina Olivada Olive Pesto

3 T Bella Cucina Extra Virgin Olive Oil

1T lemon juice

1 T fresh thyme, picked

For the olive Pesto Vinaigrette:

Whisk together Olivada Olive pesto, olive oil, lemon juice and thyme until well mixed (this is a broken vinaigrette so it will never fully come together).

For the Fingerling Potatoes:

Preheat oven to 425 degrees fahrenheit. Put a sheetpan in the oven while it preheats. Put the fingerling halves in a large bowl and toss to coat with the olive oil, salt, and black pepper. Carefully remove the hot sheetpan from the oven and scatter the potatoes evenly, in one layer onto it. Put the sheetpan back into the oven for about 25-30 minutes or until the fingerlings are golden brown and crisp on the outside and tender on the inside. Let the fingerlings sit for 5 minutes when they come out of the oven then toss in the olive pesto vinaigrette.

Olive + Preserved Lemon Condiment

2011-12-07T15:21:00.001-05:00

1/2 cup Olive Pesto

1 wedge Preserved Lemon, chopped (rinse lemon and remove pulp before chopping)

1 Tablespoon capers, coarsely chopped
1 Tablespoon Italian parsley, chopped
1/4 tsp. kosher salt
1/8 tsp. freshly cracked black pepper

Place all ingredients in a small bowl. Gently fold all ingredients together. Serve at room temperature.
Makes about 1/2 cup

Crostini Olivada

2011-12-07T15:17:00.001-05:00

Crostini Olivada

This is the ideal impromptu antipasti. It can be made in minutes and blends the wonderful flavors of the Mediterranean.

1 baguette, cut into ¼ inch slices 1 whole clove garlic, cut in half 1 six oz. jar Bella Cucina Olivada Olive Pesto 1 wedge Bella Cucina Preserved Lemon, diced (rinse lemon and remove pulp before chopping) 1 Tablespoon capers 1Tablespoon fresh lemon juice 2 Tablespoons chopped Italian parsley Kosher salt and freshly cracked black pepper to taste

Preheat oven to 375 degrees

Place baguette slices on a baking sheet and bake until lightly toasted, about 8-10 minutes.

In a bowl, combine the pesto, preserved lemon, capers, lemon juice, 1 tablespoon parsley, salt and pepper.

Gently rub each crostini slice with the cut side of the garlic clove. Spread the softened goat cheese on each piece, then top with the olive spread, and sprinkle with the remaining parsley for garnish.

Basil and Tomato Layered Mascarpone Cheese Torta

2011-12-07T15:14:00.001-05:00

Basil and Tomato Layered Mascarpone Cheese Torta

16 ounces mascarpone cheese

16 ounces cream cheese

1 cup Bella Cucina Fresh Basil Pesto

1 cup Bella Cucina Sundried Tomato Pesto

2 tablespoons toasted pine nuts

Sprig of fresh basil

With a hand mixer or wooden spoon, blend softened cheeses until smooth. Line a 9-inch loaf pan with dampened cheese cloth or cellophane with enough overlap on the outside of the pan. With a moist spatula, spread 1/3 cheese mixture in pan until evenly covered. Top with Bella Cucina Basil Pesto, careful not to blend with cheese. Top 1/3 cheese mixture, then Bella Cucina Sundried Tomato Pesto. With remaining 1/3 cheese mixture, spread until evenly covered. Fold cheesecloth or cellophane over top of cheese. Wrap in foil and refrigerate overnight (at least 8 hours). To serve, carefully remove foil and cheesecloth and gently invert onto a serving platter. Top with pine nuts and fresh basil sprig. Serve at room temperature with Bella’s Dipping Crackers.

Buon Appetito!

Tomato and Basil Basted Breakfast Eggs

2011-12-07T15:11:00.001-05:00

Tomato and Basil Basted Breakfast Eggs This recipe makes basting eggs a breeze. Our fresh basil pesto is like using fresh grown basil from the garden on your farm fresh eggs. Enjoy with country bacon and a crispy ciabatta toasts.

Ingredients: 1 tablespoon Parmagiano-Reggiano cheese, grated
1 tablespoon Fresh Basil Pesto
2 tablespoon grape tomatoes, cut in half
1 teaspoon Mediterranean Tangerine Aromatic Oil
1 teaspoon Fresh chopped basil leaves
2 whole eggs

Directions:
In individual serving ovenproof baking dish or ramekin, break eggs carefully side by side. Add tomatoes and basil pesto . Sprinkle salt and pepper to taste and drizzle with Tangerine Oil. Bake in 350° oven until edges are bubbly and yolk is cooked to your desire.

Remove from oven and sprinkle with cheese and fresh basil. Serve while hot with applewood smoked bacon .

Nocciola Tiramisu

2011-12-07T15:03:00.001-05:00

Nocciola Tiramisu

12 serves

24 ladyfingers, halved lengthwise

9T sugar

1T dark rum or Vin Santo

1 # mascarpone

4 ea egg yolks

¼ c Bella Cucina Dolci Nocciola

1 c heavy cream

12 ea chocolate covered espresso beans, garnish

shaved chocolate for garnish

While the coffee is still warm dissolve 3 tablespoons of sugar in it and stir in the rum or vin santo.

Using a Kitchen Aid with the paddle attachment, blend the remaining sugar into the mascarpone, yolks, and dolci nocciola until smooth and creamy.

To Assemble the Tiramisu: Have twelve 5 oz ramekins or bowls ready. Dip two halves of the ladyfingers in the bottom of the bowl. Press down gently and repeat with all other bowls. Top the layer of ladyfingers with 2 tablespoons of the mascarpone mixture. Put another layer of ladyfingers on top of the mascarpone, press down gently.

Switch the paddle attachment on the Kitchen Aid for the whisk attachment. Whip the cream into the remaining mascarpone mixture until light and fluffy. Top each bowl with 2 tablespoons of the cream mixture. Garnish the Tiramsu with shaved chocolate and an espresso bean.

Cover and refrigerate until ready to serve. Will keep for two days.

Sweet Citrus Tartar Sauce

2011-12-07T15:02:00.001-05:00

Sweet Citrus tartar Sauce

1/2 cup Blood Orange spread

2 cloves of garlic, peeled and finely minced

1 cup mayonnaise {if you're ambitious, you can make your own, otherwise, use a good quality jarred variety}

3 Tablespoons chopped fresh chives

In a medium bowl, mix together the blood orange spread, garlic and mayonnaise until well combined. Fold in the chives. Taste seasoning and adjust as necessary.

Keep refrigerated until ready to use.

Buttermilk Panna Cotta with Blood Orange Cream

2011-12-07T14:54:00.001-05:00

Buttermilk Panna Cotta with Blood Orange Cream

1 envelope gelatin + ¾ cup cold water

1 cup heavy cream + 1 cup sugar

2 cups buttermilk + 1 Tbsp. vanilla

1 jar Blood Orange Spread

In a small bowl, sprinkle gelatin over water until dissolved. Let stand for 3 minutes. In a saucepan heat cream and sugar until sugar is dissolved. Remove from heat to cool slightly. Stir the gelatin mixture, vanilla and buttermilk into the cream until well-combined and smooth in texture. Brush the sides of eight 6oz. cups with oil. Pour into the prepared cups and let chill for 4 hours or overnight until set. When ready to serve, unmold by running a warm knife around the edges of the panna cotta, and invert onto a plate. Whisk Blood Orange Spread until smooth. Top each panna cotta with a dollop and garnish with sprigs of mint leaves.

Serves 8

Key Lime Crème Brulee

2011-12-07T14:53:00.001-05:00

Key Lime Crème Brulee

1 ¾ Cups Heavy Cream

¾ Cup + ½ Cup Sugar

6 Egg Yolks

1 Jar Key Lime Spread

Preheat oven to 275 F.

Heat Cream in a small saucepan until bubbly. Combine ¾ cup of sugar and egg yolks in a bowl, whisk together until pale yellow and thick. Beat heated cream into eggs, whisking continuously. Stir in Key Lime Spread. Ladle custard into six 4 to 6oz. oven-proof ramekins. Place in a flat pan and transfer to oven. Pour boiling water around ramekins to about halfway up the side. Bake until custard is set, about 1 hour. Remove ramekins from water bath, cool to room temperature, cover with plastic wrap, and refrigerate for at least 8 hours or for up to two days. Before serving: position broiler tray close to heat and turn on broiler. Sprinkle remaining sugar on top of crème brulee and place under broiler until top is browned and bubbling, watching carefully that sugar doesn’t burn. Remove, let stand until sugar cools, then serve.

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream

2011-12-07T14:47:00.001-05:00

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream
Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead.

Ingredients: 1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz.
1/2 cup mascarpone cheese
6 ounces Preserved Lemon Cream
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Parmigiano-Reggiano shavings, for garnish
1 pounds fava beans, shelled
1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta)

Directions:
In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins.

Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.

Lemon + Mint Poundcake with Preserved Lemon Whipped Cream

2011-12-07T14:44:00.001-05:00

LEMON & MINT POUNDCAKE WITH PRESERVED LEMON WHIPPED CREAM and FRESH BERRIES IN SEASON

A classic Bella Cucina recipe, we get requests for it all the time. A delicious and simple cake for dessert, tea, or breakfast.

4 large eggs
1 1/3 cups sugar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 wedgesBella Cucina Preserved Lemons, diced , OPTIONAL
(remove the pulp and rinse the lemons before dicing)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
2 Tbsp. chopped fresh mint, OPTIONAL {we decided to add this in to the cake to incorporate herbs from the garden. It was a delicious new addition to the recipe!}
½ cup heavy cream at room temperature
5 ½ tablespoons unsalted butter, melted then cooled
1 Jar Bella Cucina Preserved Lemon Cream
1 cup fresh berries in season {we used fresh blueberries from the garden}

Preheat oven 350°

Butter a 9-by-5-inch loaf pan and dust with flour, shaking off the excess.

In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until blended. Stir in the lemons until combined. Fold in the sifted flour and baking powder. Add the heavy cream, stirring until incorporated. Gently fold in the melted butter and oil. Once combined, pour into the pan and bake in center of the oven until golden brown and a toothpick placed in the center comes out clean, about 60 minutes.

Remove from the oven and set on a wire rack to cool.
Serve with 1 cup Bella’s Preserved Lemon Cream folded in with 1 cup whipped fresh heavy cream. Garnish with fresh berries and a sprig of mint.

Serves eight

Cranberry Relish

2011-12-07T14:41:00.001-05:00

Cranberry Relish

1 jar cranberry conserve
2-3 slices chopped preserved orange
1/2 cup fresh pomegranate seeds

Combine and serve with Bella Cucina Dipping Crackers.

Cranberry Preserved Orange Almond Muffins

2011-12-07T14:40:00.001-05:00

Cranberry Preserved Orange Almond Muffins

½ cup butter, softened

1 cup sugar

½ cup brown sugar

2 tbsp. Almond paste

2 whole eggs

1 tsp. Pure vanilla

½ tsp. Lemon juice

½ cup buttermilk

1 tsp. Baking powder

pinch baking soda

pinch kosher salt

2 cups flour, all-purpose unbleached

1 cup Preserved oranges and kumquats, seeds removed and chopped coarsely

1 cup Cranberry Conserve

In food processor, break up sugars and almond paste until finely ground. In mixer, cream butter with sugar and almond paste mixture until light in color and texture. Add eggs one at a time until blended. Add vanilla and lemon juice, mixing just until blended. Sift dry ingredients. With mixer on low speed, alternately add dry ingredients and buttermilk in two parts just until incorporated. Do not overmix. Fold in oranges and kumquats, then cranberries . Spoon in muffin cups or greased muffin tin. Bake in a preheated 350 (degree) oven until done (about 20-30 minutes) or until a toothpick comes clean when pierced in the center of the muffin.

Makes 10-12 Muffins

Cranberry Apple Almond Muffins

2011-12-07T14:30:00.001-05:00

Cranberry Apple Almond Muffins

1 cup sugar 1/2 teaspoon lemon juice

1/2 cup brown sugar 2 cups all-purpose flour

2 tablespoons almond paste 1 teaspoon baking powder

1/2 cup butter, softened 1/8 teaspoon baking soda & kosher salt

2 whole eggs 1/2 cup buttermilk

1 teaspoon vanilla 1 cup Cranberry Apple Sauce

In food processor, break up sugars and almond paste until finely ground. In mixer,

cream butter with sugar and almond paste mixture until light in color. Add eggs,

vanilla and lemon juice, mixing just until blended. Sift in dry ingredients and add

buttermilk alternately until incorporated. Fold in cranberry apple sauce. Spoon in muffin cups or greased muffin tin. Bake in a preheated 350 degree oven until toothpick comes clean when pierced in the center of the muffin (about 20-30 minutes). Makes 10 - 12 muffins.

Applewood Smoked Chops with Sauteed Brussels Sprouts + Chestnuts

2011-12-07T14:28:00.001-05:00

Applewood Smoked Chops with Sauteed Brussel Sprouts & Chestnuts.

Preheat oven to 400 degrees

2 applewood smoked pork chops on the bone {you can also use uncured pork chops and saute with applewood bacon instead of oil}
1 Tablespoon olive oil
2 handfuls of fresh brussel sprout bulbs, washed, trimmed of ends and cut in half. The smaller the better, here.
4 roasted chestnuts {you most likely won't have chestnuts laying around, so you might substitute with canned or a tablespoon of puree mixed with broth for flavor}.
2 Tablespoons cider vinegar
sprig of fresh sage
1/4 cup Cranberry Conserve
Salt & Pepper to season

In 1 quart of salted boiling water, blanch the brussel spouts just until cooked al dente when pierced with a sharp knife.
In a medium saucepan, heat the oil over medium high heat. Sear the chops until caramelized on front and sides. Turn over.
Add the brussel sprouts, chestnuts, cider vinegar and sage. Cook in the oven uncovered just until the sprouts are tender and the chops are done {about five-seven minutes}.
Serve with a dollop of Cranberry Conserve.

Pane Insalata with Olivada Pesto

2011-12-07T14:26:00.001-05:00

PANE INSALATA WITH OLIVADA PESTO, LEMON DRESSED ARUGULA GREENS AND PARMESAN CHEESE

1 sheet Pane Rustico Italian Flatbread
½ cup Olivada Olive Pesto
small handful of arugula greens
1 Tablespoon fresh lemon juice
1 tsp. Wild Oregano & Sage Salt
4 Tablespoons extra virgin olive oil
shavings of parmesan cheese

In a 350 degree oven, bake the sheet of flatbread in the oven until golden brown, about 1-2 minutes {watch carefully- it cooks fast!}. Break into 10-12 rough hewn pieces. Spoon the olive pesto over the sheet of flatbread evenly, leaving about an inch of the bread plain.
In a small bowl, add the lemon juice and salt, and whisk in the oil until it is emulsified. Toss a one Tablespoons with a handful of greens and dress lightly, just until coated. Place on the flatbread. Top with shavings of cheese.

Serve immediately.
*note: the pane will become soggy if prepared with the other ingredients too early. Put together about 15-20 minutes before serving.

Cucumber, Chickpea + Feta Rustico Antipasti

2011-12-07T14:24:00.001-05:00

CUCUMBER, CHICKPEA + FETA RUSTICO ANTIPASTI

2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.

Arugula + Preserved Lemon Salad

2011-12-07T14:21:00.001-05:00

Arugula, Preserved lemon, pine nut and shaved Parmasean Salad

with lemon oil dressing served with Pane Rustico

with olive and caper relish

Serves 4

4 large handfuls of baby arugula, washed and dried

¼ c pine nuts, toasted

4 oz Parmesean cheese, use a vegetable peeler to shave into long shards

4 ea wedges Bella Cucina preserved lemons, seeds removed, pulp taken out and reserved and outside finely diced

1 T Bella Cucina Champagne vinegar

3 T Bella Cucina Tuscan extra virgin olive oil

1 t Bella Cucina lemon oil

½ t kosher salt

½ t ground black pepper

2 ea large rounds Bella Cucina Pane Rustico, toasted dry

olive and caper relish

For the Vinaigrette: In a blender puree the preserved lemon pulp, champagne vinegar, lemon oil, salt, and pepper. When the Lemon mixture is pureed,with the blender on low, slowly drizzle in the olive oil and when then the dressing has come together set aside

For the Salad: Place the baby arugula, pine nuts and diced lemon in a large mixing bowl and toss with the dressing. Top the plated salads with the shaved parmesaen cheese.

Arugula + Shaved Parmesan Insalata

2011-12-07T14:20:00.001-05:00

ARUGULA AND SHAVED PARMESAN INSALATA

2 large handfuls of baby arugula leaves
1 wedge of Parmesan {for shaving}
1 shallot, peeled and chopped finely
1 Tablespoon cabernet or red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 Tablespoons extra virgin olive Oil
1 sheet Pane Rustico flatbread*

Wash and dry the arugula leaves.
With a vegetable peeler, shave the Parmesan cheese into thin shards until you have around a quarter cup or so.
In a small bowl, add the shallot, vinegar, salt and pepper. Slowly whisk in the olive oil until blended well.
Gently toss the arugula just until the leaves are lightly coated. {you may not need all of the vinaigrette-best to add less to start}. Place on a sheet of cooked pane rustico. Top with shaved Parmesan cheese.
Makes a antipasti selection, salad course or a main course when topped with grilled salmon or pulled roasted chicken.

Warm Spinach + Artichoke Dip

2011-12-07T14:18:00.001-05:00

Warm Spinach + Artichoke Dip

1 jar Spinach Artichoke Bruschetta Spread

1/3 cup mayonnaise

2/3 cup parmesan cheese, with some reserved for topping

Combine all three ingredients and place in an oven safe dish. Top with parmesan cheese and bake at 400F for 15-20 minutes, or until golden brown.

Serve with bella’s dipping crackers or Pane Rustico

Spinach Artichoke, Sundried Tomato Pizzetta

2011-12-07T14:13:00.001-05:00

Spinach Artichoke, Sundried Tomato Pizzetta

INGREDIENTS:

Crust:

1 Bella Cucina Focaccia and Pizza Dough Mix

2 sheets wax baking paper

1 jelly roll pan

2 cups dry, uncooked beans

Egg Filling:

1 jar Bella Cucina Sun Dried Tomato Pesto

½ Jar Bella Cuccina Spinach and Artichoke Bruschetta Spread

1 tsp Bella Cuccina Porcini Mushroom and Chive Savory Salt

1 ½ cups organic milk

1 tsp dry mustard

1 tsp cracked pepper

1 dozen eggs

1 lb mixture of grated Fontina, Asiago, Provolone and Motzarella Cheese

Topping Side-sauce:

1 jar Bella Cucina Sun Dried Tomato Pesto

1 cup chopped, seeded cucumber

DIRECTIONS:

Crust:

- Pre-heat over to bake at 400 degrees

- Follow the directions to prepare 1 pizza dough with the Bella Cucina Foccacia and Pizza Dough Mix.

- Measure wax paper to completely cover a jelly roll pan (2 sheets together to cover)

- Roll out pizza dough with a rolling pin, as thin as possible to cover with excess, on top of the wax paper.

- Place into jelly roll pan and pull edges up to cover over and create a sticky crust on the outside edge of the jelly roll pan, pressing down into pan to form fit inside.

- Poke thoroughly with a fork the entire inside surface and then cover bottom with raw, hard, uncooked beans.

- Bake at 400 degree for 10 to 15 minutes until golden brown. Remove from oven and remove beans.

- Reduce oven to 350 degrees

Egg Filling:

Mix remaining ingredients in mixing bowl for 2 minutes until frothy.

Pour into crust, top with grated cheese and return to oven for 35 minutes or until a toothpick can test at center and come back clean. Do not overcook.
Let rest 5 mintes. Cut into triangles and serve on platter with side sauce.

Topping Side-sauce:

Mix Panini spread with chopped cucumber and serve on the side

Tomato and Bocconcini Antipasti

2011-12-07T11:44:00.001-05:00

Tomato and Bocconcini Antipasti

1 6 ounce Antipasti Tomatoes

4 ounces Bocconcini fresh mozzarella

Fresh basil leaves, torn

Cracked black pepper

Slice the baby mozzarella balls in ½ or ¼ thick pieces. Pour tomatoes right out of the jar on top of cheese. Garnish with torn basil and cracked black pepper.

Buon Appetito!

Bella's Signature Antipasti Platter

2011-12-07T11:24:00.001-05:00

BELLA’S SIGNATURE ANTIPASTI PLATTER

1 cup Marcona Almonds Pane Rustico

1/2 lb. La Quercia Prosciutto 1 6oz. Olivada Olive Pesto

1/2 lb. Creminelli Tradizionale Sausage 1 6oz. Piccolo Pomodoro 8oz. 8oz. Sweet Grass Dairy Goat Cheese Tomato & Basil

8oz. Rogue River Smokey Blue Cheese 1 6oz. Caramelized Onion 8oz. Fresh Mozzarella Bocconcini Fennel & Golden Raisin

Choose your favorite large platter or cutting board. Allow the goat cheese and blue cheese to come to room temperature, about 30 minutes. Have two cheese knives available.

For the Pane Rustico, drizzle with olive oil and salt. Place in a 350 oven for 30 seconds or until brown. Arrange the prepared Pane Rustico at the center (Tip: place the Pane Rustico on top of a cake stand for added height). Place the almonds and mozzarella in small bowls. Thinly slice the sausage and fan out along the edge. Roll the prosciutto into cigars. Serve the Olivada pesto from the jar, or use a small bowl and have a serving spoon available. The tomatoes and caramelized onions can also be served out of the jar or placed directly on the platter. (Tip: if serving on the platter, reserve the liquid from the jar, as it makes a delicious condiment). Have small plates, forks, toothpicks, and napkins nearby. Keep your arrangement simple and casual, and you’ll have a wonderful antipasti platter for any party!

Serves 6-8

Artichoke + Meyer Lemon Relish Tagine

2011-12-07T06:54:00.001-05:00

Artichoke + Meyer Lemon Relish Tagine

Meyer Lemon Relish

Antipasti Olives

Holiday Easy Entertaining

2011-12-07T06:17:00.001-05:00

Spring Peas + Meyer Lemon Pasta

2011-12-07T06:12:00.001-05:00

Grilled Haloumi in Fig Leaves with Meyer Lemon Relish

2011-12-07T05:55:00.001-05:00

GRILLED HALOUMI with MEYER LEMON RELISH

  This recipe is a great way to use fig leaves. If you aren't growing them in your backyard, you can substitute pickled grape leaves. Find them at a specialty grocer or online.

8 ounces Haloumi cheese

 2-4 fig or grape leaves, depending on size 

2 skewers, soaked in water for 10-15 minutes

 3 Tablespoon Meyer Lemon Relish

1 teaspoon Peperoncini + Pimenton salt

Toasted crostini bread rounds   Rinse and dry the leaves. Lay them out flat and overlap them to make a nice bedding for the cheese. Place the cheese in the middle of the leaves. add 1 Tablespoon Meyer lemon relish {Sometimes I like to add a pinch of crushed peperoncini chili flakes.} Fold the leaves over the cheese, like making a package. Secure the leaves by threading the skewers through the leaves and cheese on opposite ends.   Place on the grill and cook about 3-4 minutes on each side, or until the leaves are nicely charred and the cheese is very soft.   Place cheese on a platter, remove the skewers and open up the leaves. Top with the remaining

Meyer Lemon Relish.

Bella's Bloody Mary with Peperoncini + Pimenton

2011-12-07T05:41:00.001-05:00

Tempting and simple:

The freshest bloody mary made with our organic Passata, heighten the flavor of the mary by rimming the edge of the glass with Peperoncino Pimentón Aromatic Salt.

Bella's Bloody Mary

Creamy Tomato Soup
2-3 T. EVOO
3-4 cloves garlic, minced
1 jar Passata
2-3 cups Chicken stock
1 cup heavy cream

Saute the garlic in oil until softened, but not brown, then add Passata; cook for3-4 minute on med. heat then add stock, cook for 10 min. then add cream Season w/ porcini salt or sage and oregano salt and Fresh ground pepper.

2 cups passata

6 ounces vodka

2 Tablespoons lemon juice

1 Wedge Preserved Lemon

1 teaspoon worcestershire sauce

1 Tablespoon Peperoncini + Pimenton Salt

In a large pitcher, mix Passata, vodka, lemon juice, preserved lemon, Worcestershire sauce and a pinch of Peperoncino & Pimentón salt. Stir until blended. Wet rims of glasses and dip into salt.

Fill with ice, pour over bloody mary mix

and garnish with celery heart and Persian cucumber spear.

2011-12-07T05:15:00.001-05:00

Roasted Squash Risotto with Fried Sage leaves

4 cups vegetable broth

2 Tbsp. butter

1 Tbsp. extra virgin olive oil

1 cup yellow onion, chopped

1 tbsp. garlic, chopped

1 Tbsp. fresh sage, chopped

1/4 cup white wine*optional

1-1/2 cups Canaroli or arborio risotto rice

1 whole butternut squash

1/2 cup Parmesan cheese

Preheat oven to 350 degrees. Cut the butternut squash in half, and place cut side down on parchment –lined sheet pan. Bake until soft and easily pierced with a fork. Remove from oven and cool to the touch. Remove the seeds and peel or cut off the outer skin. Cut one-half of the squash into 1 inch cubes. Puree the other half with ½ cup of warm broth in a blender until pureed. Set aside until ready to use.

To fry the sage leaves, heat 2Tablespoons butter over medium heat. When the butter is melted, add the sage leaves and cook just until slightly crisp {the butter will just start to foam.} Remove the pan from the heat immediately {so it doesn’t burn- butter will turn brown very quickly!} With slotted spoon, remove the leaves onto a plate lined with paper towels.

Heat broth on low simmer until warm. In a medium saucepan, add the melted sage butter {from the fried sage leaves} and oil over med. high heat. Add the onions, garlic and sage and sautee until soft, about 5-7 minutes. Add the rice and stir for a minute until well coated. Add the white wine and reduce the liquid by half. Stirring continuously, add the broth in 1 cup increments as the liquid evaporates. Within 20 – 25 minutes, or when rice is al dente but not quicked cooked and creamy in texture, add the butternut squash puree. Continue cooking for a few minutes or until risotto is cooked and ready to stir. Fold in the butternut squash cubes and the Parmesan cheese. Serve at once with fried sage leaves and more grated cheese.

Roasted Carrot + Apple Risotto with Fried Sage Leaves

2011-12-07T05:11:00.001-05:00

Roasted Carrot + Apple Risotto

with Fried Sage leaves

1 bunch carrots {about 8 carrots}

1 apple

2 Slices Preserved Oranges

1 Tablespoon olive oil

1 teaspoon salt

1/8 teaspoon pepper

4 cups vegetable broth

2 Tablespoons unsalted butter

1 Tbsp. extra virgin olive oil

1 cup yellow onion, chopped

1 tbsp. garlic, chopped

1 Tbsp. fresh sage, chopped

1/4 cup white wine

1-1/2 cups Canaroli or arborio risotto rice

1/2 cup Parmesan cheese

1 Tablespoon Tangerine Oil

Preheat oven to 350 degrees. Peel and cut the carrots into rounds. Peel, core and cut the apple into small cubes. Toss the carrots and apples with olive oil, salt and pepper and roast until soft, about 20 -30 minutes. Remove from oven and cool to the touch. Puree half of the carrots and apple with ½ cup of warm broth in a blender until pureed. Set aside until ready to use.

Heat broth on low simmer until warm. In a medium saucepan, add the melted sage butter {from the fried sage leaves} and oil over med. high heat. Add the onions, garlic and sage and sautee until soft, about 5-7 minutes. Add the rice and stir for a minute until well coated. Add the white wine and reduce the liquid by half. Stirring continuously, add the broth in 1 cup increments as the liquid evaporates. Within 20 – 25 minutes, or when rice is al dente but not quicked cooked and creamy in texture, add the carrot puree. Continue cooking for a few minutes or until risotto is cooked and ready to stir. Fold in the sliced cooked carrots and the Parmesan cheese. Serve at once with fried sage leaves and more grated cheese.

Zucchini Involtini

2011-12-07T05:08:00.001-05:00

Zucchini + Fresh Ricotta Involtini

  1 cup Fresh Tomato Puree or Sauce

1 cup vegetable stock

3 large, long green zucchini cut lengthwise into thin strips

2 Tablespoons Extra Virgin Olive Oil

1 Tbs. Kosher salt

¾ cup ricotta cheese

¼ Parmesan cheese

2 Tbs. Mint + Pistachio Pesto

1 tsp. black pepper

1 whole egg

1 tsp. fresh mint leaves, chopped

6 oz. fresh Mozzarella Cheese

Pour the pureed tomato or tomato sauce and broth into a saucepan. Heat and keep warm until ready to use. * In summertime when tomatoes are are the height of season, cut and roast 2# tomatoes in the oven with olive oil, salt and pepper and puree.

Arrange zucchni slices on a plate and drizzle with olive oil and sprinkle with salt and fresh cracked black pepper.

Grill over a medium flame on a barbeque or in a grill pan until light brown, about one minute per side.

To make filling:

In a medium mixing bowl add parmesan, ricotta, basil, black pepper, salt, egg and mint. Mix until all ingredients are combined.

To assemble:

Preheat oven to 350 degrees

Spoon the warm sauce into a medium-sized oven proof casserole.

Take one slice of zucchini and place 2 Tablespoons on the filling mixture at one end and slowly roll it loosely to the other end. Continue with the remaining slices of zucchini.

Place one slice of the mozzarella over each piece and bake for 25 minutes or until cheese is melted, slightly brown and bubbly.

Garnish with torn fresh basil leaves and a grating of parmesan before serving

Mediterrean Eggplant + Chickpea Dip

2011-12-07T05:05:00.001-05:00

Mediterranean Eggplant Dip

1 cup Chickpeas, drained

1 tsp. Fresh mint leaves

1 clove Fresh garlic

1 Tbsp. Tahini paste (found in specialty grocers)

3 Tbsp. Fresh lemon juice

1-6 oz. Jar Roasted Eggplant Pesto

¼ cup Extra Virgin Olive Oil

1 Tbsp. Sicilian Lemon Aromatic Oil

In food processor, puree chickpeas, mint and garlic until chopped finely. Add tahini, lemon juice and eggplant pesto. With processor running, drizzle in olive oil until mixture is smooth. Serve in a decorative serving dish and drizzle top with Lemon Oil and fresh mint sprig. Serve with toasted pita

Bread wedges or Bella’s Dipping Cracker.

Food Gifts for the Holiday

2011-12-07T05:03:00.001-05:00

Roasted Carrots with Preserved Oranges + Honey

2011-12-07T04:55:00.001-05:00

Roasted Carrots with Preserved Oranges + Honey

1 bunch carrots

3 slices Preserved Oranges

3 Tablespoons olive oil

calendula salt

Acacia Honey

Peach + Polenta Crostata with Preserved Lemon

2011-12-07T04:49:00.001-05:00

PEACH and POLENTA CROSTATA

with Preserved Lemon

For the filling:

3 lb. ripe peaches

1 wedge Preserved Lemon

3 Tbs. flour

½ teaspoon ground cloves

½ teaspoon ground cinnamon

½ cup sugar

Tart shell:

1 stick plus 2 ½ Tablespoons butter

¾ cup sugar

3 egg yolks

1 ¼ cup flour

¾ cup polenta

Cream the butter and sugar in a mixer using the paddle attachment. May also be done by hand with a woodern spoon or food processor. Add the yolks one at a time, mixing completely after the addition of each yolk. Sift the cornmeal, flour, and salt. Slowly add to the mixture on slow speed. When mixture just comes together, remove from mixer and turn out on a lightly floured surface. Knead until smooth and in a ball shape.

Cut ball of dough in half. Wrap one half of the dough in plastic wrap, press into a disc shape and refrigerate for at least 20 minutes to an hour.

Roll out other half of dough into an 11 inch circle, then transfer to a buttered 8 ½ inch tart pan with a removable bottom. Press in the dough making sure bottom and side edges are even. Sprinkle one teaspoon of polenta on bottom of shell to absorb any liquid from the peaches. Bake for 5-7 minutes. Brush bottom with glaze. Top with peach filling.

On a lightly floured surface roll out remaining half of dough so that it is large enough to cover tart shell. It is important that surface and rolling pin be floured ro avoid the dough from sticking, and thus breaking. Either fold the dough in half and place over tart shell, pressing and trimming edges, or cut-out shapes (such as hearts) and place on tart in a circular pattern, pressing at the edges.

Make an egg wash for the tart by lightly mixing 1 Tablespoon cream and 1 egg yolk in a small bowl. Lightly brush on tart crust and edges. Bake at 375 degrees until bubbly and golden brown, about 40-50 minutes. Serve warm or at room temperature.