The Art of Food

Celebrate the weekend: Bella's Apricot Bellini

Bella's Apricot Bellini

Celebrate the start of this spring weekend {and brunch!} with this luscious cocktail.

1- 750ml bottle prosecco, chilled

5 each of Bella Cucina Organic Apricots in Syrup

1 teaspoon fresh lemon juice

1 Tablespoon syrup from apricots

To make the bellini, place the pitted apricot halves along with the syrup and juice into a blender. Puree the apricots until smooth. Use more of the syrup to adjust for sweetness and consistency. Pass the puree through a sieve.
Put two tablespoons of the apricot puree in the bottom of
chilled glasses.

Top off with ice cold prosecco.

Salute!

1. Apricot Bellini {image via Serious Eats}

Baked Oysters Bella

If you like celebrity chef Tyler Florence's recipe for the classic Oysters Rockefeller,

you're gonna LOVE this recipe!

We've created the same classic -style recipe flavor with half of the ingredients and prep time.

More time to enjoy eating!

{Baked Oysters Bella}

Ingredients:

1/2 cup Spinach Artichoke Bruschetta Topping

1 Tablespoon Parmesan cheese

pinch chili flakes, optional

kosher salt

2 dozen fresh oysters, shucked and oyster left on shell

Directions:

Top each oyster with 1 teaspoon of the spinach artichoke topping.

Sprinkle the cheese and chili flakes on the topping.

Bake in a 425 degree until topping is brown and bubbly.

Serve immediately, preferably with Prosecco!

buon appetito!

Preserved Plum Tea: a Reflection

Preserved Plum Tea

{Tea is a religion of the art of life.}

quote by Okakura

One cannot help but love the ceremony of making and drinking tea. Warm tea offers a comforting invitation to slow down, sip and savor life's quiet moment. Iced tea provides a welcome and refreshing repose to the hot summer humidity. However this beautiful crimson-colored tea is served, choose beautiful cups that will delight the senses as much as the tea itself.

Enjoy it in the spirit of the ancient tea masters.

To make preserved plum tea:

1 tea bag or 2 Tablespoons loose plum, pomegranate, or strawberry tea

4 Bella Cucina Organic Plums in Syrup

Bella Cucina Organic Acacia Honey

In a tea kettle, heat spring or purified water until boiling.

Cut the plums in half and remove the pits.

Pour the water into the tea pot with the tea bag and plums.

Steep 4 to 5 minutes, then remove the tea bag.

Serve warm with honey or stir in honey to taste and refrigerate until cool.

If serving cold, pour chilled and sweetened tea into glasses filled with crushed ice and a sprig of garden herb {mint, marjoram, rosemary or lavender}. Garnish with a slice of preserved plum.

Preserved Plum Tea {photography Andrew Thomas Lee Photography}

Spring Flavors: Preserved Lemon & Parsley Pesto Pasta

Preserved Lemon & Parsley Pesto Pasta

Spring is in the air here in Atlanta, and there's nothing that harkens back to warm weather better than the scent of fresh lemons. Preserved lemons are a savory condiment used in Morroco when preparing the lamb tagine. They add a depth of flavor to dishes never attained before. Separate the rind from the pulp and mince. Stuff the rind under the skin of a chicken and roast, or puree entire lemon slices with olive oil and a flavorful savory salt for a delightful vinaigrette. Here, the preserved lemons are paired with a light parsley pesto that provides a fresh bite. This combination is perfect for a light spring meal. It tastes even better when dining al fresco!

1 Wedge of Bella Cucina Preserved Lemons

2 cups Italian parsley leaves

1 clove garlic, peeled

1 teaspoon capers, rinsed

2 Tablespoons lemon juice

1 teaspoon salt

pinch of pepper

1/2 cup Extra Virgin Olive Oil

1 pound of pasta

{a short cigar shaped pasta, like fiori {flower}, gemelli, or a ricotta-filled tortelloni}

Remove the pulp and seeds from the preserved lemon. Discard the seeds and add the pulp a food processor. Chop the lemon into fine dice. Slice the lemon rind length-wise into thin strips, then turn and cut into small dice cross-wise. Add the parsley, garlic, capers, lemon juice, salt and pepper.

Process until the mixture is finely chopped. Drizzle in the olive oil and continue processing until the mixture is pureed.

Cook the pasta al dente, according to the directions.

Toss the pasta with the parsley pesto mixture until the pasta is well coated.

Add the diced preserved lemon.

Serve as is or with grilled shrimp or chicken.

Let's Eat: Good Ingredients

GOOD FOOD TASTES GOOD.

It’s really that simple.

Food tastes better when it’s made with good ingredients. Less is more and enough is enough when eating and enjoying food that offers both substance and sustenance. Eating doesn’t always have to turn into an extravagant foodie feast and, in fact, sometimes the simpler the better. Let the beauty of the ingredients shine. Simple, but not always easy.

Until good food becomes affordable and accessible for everyone, mediocrity and unhealthy choices will abound. But that doesn’t mean having to buy in to believing one must eat tasteless food that has little nutritional value. Everyone must eat, so figuring out how to eat well is the first step. One meal at a time is where to start.

Thankfully, the cultural revolution has already begun.

Sure, good food costs more. So does anything of exceptional quality. Where are the dollars spent?

One simply has to learn how to shop, cook and eat.

Home cooked meals can be just as cost effective as the fast food found at drive-thrus and school cafeterias. Fresh produce can cost less than processed foods and all of their extraneous packaging. Most local farmer’s markets now even take food stamps! When we choose to support local farmers and artisan producers, more money goes into everyone’s pockets. And that is very, very good.

Sustenance on a Cloudy Day: Fennel & Tomato Soup with Preserved Orange Arancini

With daylight savings fresh upon us, it takes some time getting used to the darkness that greets me in the morning. The soft snickering of birds reminds me that dawn is on the rise, along with the subtle, faint glow of a darkened sky. Every day I hope for sunshine, warmth and beauty, and being in the south, I'm usually blessed with such. But prior to the blossoming of spring, Atlanta has its fair share of cloudy days, that can escalate into stormy weather. Today began as one such cloudy day, with a spot of rain mid-morning. I can always rely on a warm bowl of soup and a hearty piece of bread {or in this case, a satisfying arancini} to brighten even the darkest day. As I prepare my cloudy day sustenance, the thick expanse of clouds has given way just enough to allow a bit of sunshine into my afternoon. My hearty soup will taste just as delicious, if not more so with a glint of the sun's rays.

Fennel and Tomato Soup with Preserved Orange Arancini

To make the soup:

3 Tablespoons Extra Virgin olive oil

1 cup chopped yellow onion

1 cup thinly sliced fresh fennel, cores removed

1 Tablespoon minced fresh garlic

1 Tablespoon chopped Italian flatleaf parsley

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

3 cups Bella Cucina Passata al Pomodoro tomato sauce

2 slices Bella Cucina Farmhouse Oranges, finley chopped

4 cups chicken stock

ground black pepper, to taste

2 Tablespoons Bella Cucina Tangerine oil

1 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt

In a large heavy-bottomed pot heat the olive oil over medium heat. Add the onion, fennel, garlic , parsley, salt and pepper. Cook until the onions are soft, stirring constantly for about 5 to 10 minutes so the onions do not brown. Add the passata, minced oranges and stock. Cover and simmer for 40 to 45 minutes. Garnish with Tangerine oil and a sprinkling of the oregano and sage savory salt

For the Arancini:

½ cup arborio or canaroli rice for risotto

2 Tablespoons unsalted butter

2 cups chicken stock

¼ cup white wine

1 shallot, minced

2 garlic cloves, minced

1/2 teaspoons salt

1/4 teaspoon pepper

1/2 cup grated Parmesean cheese

1 Tablespoon Bella Cucina Fresh Basil Pesto

1 slice Bella Cucina Farmhouse Oranges, minced

1 ½ cup panko bread crumbs

kosher salt, to taste

ground black pepper, to taste

2 quart canola oil

Heat broth on a low simmer until ready to use.

In a medium- size saucepan, melt the butter over medium heat. Add the shallots, garlic, salt and pepper and saute until translucent and soft. Add the rice and stir until the rice begins to look translucent. Add the wine and reduce by half, stirring occassionally to make sure all of the rice is evenly coated and does not burn on the bottom. Stir in the oranges. Turn heat to medium high. Stirring continuously, add the warm broth in 1/4 cup increments. As the liquid evaporates add more broth, stirring constantly, until the rice is creamy and the texture is al dente. This will take about 20 minutes.

Add ¼ cup of the Parmesan cheese and mix just until blended. Remove the rice mixture from the heat and spread evenly on a butter sheet pan and set aside to cool.

Put cooled risotto into a large bowl and stir in the pesto. Form the risotto into evenly shaped balls, about 2 inches in diameter. Up until this step this recipe can be made a day ahead.

In a wide, deep pot with a heavy bottom that can hold at least 4 qts of liquid,

heat the oil to 325 degrees.

Take care with heating the oil as fat expands when heated and adding ingredients to the pan.

In a medium bowl, combine the bread crumbs, 1/4 cup of Parmesean cheese, and 1 teaspoon salt and mix well. Dip the arancini rice balls in the bread crumb mixture until well-coated. Let the arancini sit for about 10 minutes to let the breadcrumbs adhere to the rice well.

Fry the arancini in batches for about 5 minutes, or until golden brown on the outside and warm inside. Drain on paper towels and serve along side the soup.

1. Fennel and Tomato Soup {photo via Food52}

Q&A with Bella

Alisa Barry

What inspired you to create Bella Cucina?

There's nothing more that I love than sitting around the table sharing good food with friends. Small bites and a glass of wine. That's the way I like to eat and entertain.   From oven to table and jar to platter, you only need a few fresh ingredients to make it a festive feast.   And, I believe how we eat is just as important as what we eat. From sweet little plates that fit in the palm of your hand, to hand-carved wooden serving pieces as elegant accoutrements. They all enhance the experience.

I first fell in love with the art of eating when I lived in Europe many years ago. Every time I returned, I was reminded that taking time to savor is one of the simplest luxuries we can afford ourselves, everyday. Bella Cucina first started as a small lunchtime café. Inspired by Alice Water's philosophy of using what's in season, I would buy whatever the organic farmer's harvested for the week and create my menu around the ingredients. I was the cook, the caterer and the clean-up crew.   Soon after we opened, customers were asking how they could enjoy the flavors of the food in their own kitchen. Within a short year, I was bottling up freshly picked basil pesto, baking Death by Chocolate cookies and and preserving a Mediterrean condiment called preserved lemons. Within a short time, I had a complete line of Italian-inspired pantry provisions.   Fast forward a decade and some years later; Bella Cucina has become an award-winning artisan-made product line sold around the world.

For more Q&A with Bella, check out www.bellacucina.com

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SPRING FLING SALE!

Going on RIGHT NOW at

1044 N. Highland Ave. Atlanta, GA 30306

404.815.1826

SPRING FLING SALE

In addition to drastic savings on many of our food products, come check out one of a kind furniture and antiques!

Mirrored carved wood doors, set of 2
Oval mirrors are the centerpiece of these intricate carved wood set of doors. Can be used for closets on rolling mechanism or modified for doors.

Large Bins from the Champagne Region of France $695
Used to harvest grapes, but make a beautiful place for storage!

Large Antique Tea Dispenser

Antique Iron Light Fixtures $55-$85

White pneumatic clock $2200

Large Train station clock $275
Perfect piece to bring a bit of history to your loft or restaurant!

Antique outdoor overhang light $895

Wicker Table and Chair Set $325
Just the right set for spring and summer entertaining

Vintage Velvet Ottoman $295
Wonderful addition to your dressing table or as occasional seating for your living room

Heavy white doors, set of 2 $675

This set of doors would make the perfect addition to a pantry with an Italian flair!

19th C Large grey entrance doors, set of 2 $2250
Want to make a grand entrance? here's your chance!

19th Century iron bed with equestrian theme detail, head and foot board $2275

Check out these and much more today!

Can't make it to our store? Check out our website

http://www.bellacucina.com/

Grilled Shrimp Skewers with Lime Blossom Honey Dipping Sauce

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

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

My stomach reminds me that it hasn’t yet eaten lunch, which propels me to the large double doors where the pantry provisions are stored. Pasta! I spot a jar of garlic chickpeas and remember a few wilted leaves of the last of the garden kale buried in the 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 along with the pasta.

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

Though I don’t normally 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 a colander, I grab what’s left of a once-substantial piece of parmesan. Tender snowflakes of cheese fall gracefully into 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 the parmesan on top.

Buon appetito!

Caesar Salad with Meyer Lemon Dressing

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

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, and chop

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, powder sugar, lemons, and salt until combine. Add the butter and process until the dough just comes together. Remove from the bowl and knead by hand until dough is smooth. Cover with plastic wrap until ready to bake. Keeps up to three days in the refrigerator and one month in the freezer.

Press the dough into a 9 in tart pan with removable bottom. Chill dough 15 minutes. Prick the base of the tart shell all over with a fork, line tart shell with parchment and weigh 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 over medium heat and bring to a simmer. Put the egg yolks into a medium metal bowl. Put the lemon cream in a small bowl along with the sugar and place over the simmering water. Continuously wisk the cream until hot through and the sugar is dissolved. Whisk the lemon cream, a third at a time, into the yolks. Place the mixture into a clean saucepan over low heat, stirring constantly, until very thick. Remove from heat and strain. Imeadiatly pour into the cooled shells and allow to set up at room temperature.

Tempting & Simple: Roasted Sweet Balsamic Peppers with Goat Cheese

Oxtail Soup

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

B is for beauty

Alfresco Pizza Party

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

Introducing the Organic Artisan Collection

We’re excited to introduce our new line of artisan – crafted products made with all organic ingredients.

About the Organic Artisan Collection

The collection assortment pairs perfectly as cheese + meat condiments, flavorful sauces for fish, poultry + meats or as an accompaniment for antipasti platters or dessert toppings.

Honeys

We've collaborated with Italian beekeepers to bring you our three organic artisan honeys. All our honeys are produced in the "nomadic" method, where bees 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 elegantly aromatic honey. They are wonderful spread on toast, drizzled on sharp cheese, or stirred into your favorite cup of tea.

Acacia has a light golden wheat tone; subtle hints of citrus pair perfectly with artisan cheeses, afternoon tea or drizzled decadently over your favorite yogurt and fresh fruit.

Lime Blossom is a unique honey not often found in the marketplace. Dense and crystallized, it is deceivingly bright, yet decidedly bold. Toss with fresh fruit and a hint of mint or swirl into an herbal tea.

Chestnut Honey Blossom is reminiscent of the forest. Deep and dark hues with a viscous texture and nutty taste, it enhances both sweet & savory dishes. Drizzle over fresh ricotta cheesecake or serve as a condiment with a rich, smoky blue cheese.

Relish, Jams + Twists

Locally and regionally sourced organic ingredients are the highlight in these hand-crafted products.

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

Savory Tomato Jam is both sweet and savory, with a decadent undertone of Ceylon cinnamon permeates the sweetness of locally grown tomatoes. An elegant everyday ketchup replacement, this jammy spread will elevate your average burger and enhance your momma’s meatloaf.

Meyer Lemon Cocktail Citrus Twists are carefully knotted by hand and preserved in a simple syrup. A perfect balance of sweet & tart, add them your cocktail or sweet tea for a bright punch of flavor. Take a simple dessert and make it sensational by using twists as an edible garnish. Add a few twists to your arugula salad to balance out the peppery bite.

Preserved Fruits

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

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

Plums in syrup are harvested at their absolute peak. Preserved whole in a simple syrup showcases their rich color and texture. They are wonderful roasted and tossed in a salad, pureed into a tempting cocktail, or baked in a decadent cake.

To receive information about Bella Cucina

ALL NATURAL * ARTISAN –MADE

Artful food & gifts,

www.bellacucina.com

customerservice@bellacucina.com

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

Buon appetito!

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