Helado-Gelato

Talenti began as a gelateria in 2003 and has since grown into the best-selling gelato in the US. Taking inspiration from Argentine helado—gelato brought to Argentina by Italian immigrants in the early 20th century, Talenti is made with the same uncompromising commitment to quality and artisanship that distinguished Italian gelato in the pre-WWII era.

Talenti offers a unique experience, using only the finest natural and raw ingredients, carefully sourced locally and from around the world—Belgian Chocolate, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, and real Argentine dulce de leche are just a few of the many fine ingredients used to create Talenti gelatos and sorbettos.

Our gelato is made with fresh, hormone-free milk and only pure cane sugar. Not only is it delicious, but with 30% less fat than regular ice cream, it’s also a healthier alternative. Our sorbetto is dairy free and 100% fat free and also made with pure cane sugar—never high-fructose corn syrup. Both Talenti’s sorbettos and gelatos showcase our commitment to providing wholesome, all-natural  frozen desserts that taste amazing. - Talenti

Black Garlic

That's right, black garlic - not to be confused with my signature honey-colored caramelized garlic. But I predict it won't be long before this too becomes a common ingredient in every gourmand's kitchen. Garlic has been commonly used for centuries in the Far East in foods and also for its health benefits and medicinal properties. As for black garlic in its concentrated state; does this mean a higher concentration of antioxidants and benefits? Maybe so, the verdict is still out. But in terms of culinary seasoning, think concentrated or "reduction" version of caramelized garlic. The result is a complexity of mellow molasses meets rich sweetness, like a balsamic reduction. 

Tip: Black garlic is an excellent seasoning to add to porcini mushroom risotto.

Unfortunately this is something we can not replicate at home. It's a 30 day fermentation process requiring a specially made oven. Available from BlackGarlic. 

Green Thumbs Up

According to the U.S. Dept of Agriculture ERS report released May 2014, sales of 'locally produced food' reached $6.1 billion, thats up from $4.8 billion in 2008. And, locally grown foods generate billions in sales in fruit and veggies alone. With the increased passion to grow local, backyard veggie gardens will have enthusiasts in search for garden supplies. Remember the 3 P's: fresh produce,seedling plants & garden products while shopping in spring!Remember gardening only takes a sunny windowsill.

click to enlarge image for my 2012 Food & Lifestyle Trends

Major League Snack

MLB's opening night is Wednesday April 4th, and opening day is Thursday April 5th.

Today eating in ball parks goes way beyond the 20 billion hot dogs consumed in MLB ball parks. Fans have unanimously agreed that AT&T Park in San Francisco tops the list with the best offerings of stadium food. Who could refuse a Dungeness crab sandwich with homemade garlic fries tossed with fresh garlic? That does not mean that good BBQ ribs in Kansas City and sushi have replaced the old standby Cracker Jack. Although now sold in bags instead of boxes, they are still available in all 30 Major League parks, with Boston's Fenway Park tossing a thousand bags a game to munching fans. So what makes CJ's so special?

Cracker Jack is so much more than candy caramel-coated popcorn and peanuts. There is also that special little surprise in each box which still brings smiles to faces on kids of all ages. Did you know these one-of-a-kind prizes are sought after by collectors fetching north of 50k dollars? Hey that’s cool! - which by the way is the meaning behind the term ‘Cracker Jack’ in the 1890’s. I do think the name Cracker Jack is fitting, somehow ‘Cool Jack’ just doesn't have the same ring.

Watch this classic TV commercial from the 1960’s featuring Jack Gilford.

 

Bruschetta

What to grill this weekend? How about some bread? Bruschetta is one of my most popular recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Ideally, use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region.  

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato, that is topped with whipped salted cod. This cod is making me thirsty! Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato, that's made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision - crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta, enjoying the priceless view of the Amalfi Coast and await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smoky flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta 
From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

Makes 6 

3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.