Wake Up To Anke

I'm always on the lookout for better made products, and I recently met energetic Anke, the "fittest" baker and founder of Anke's Fit Bakery. Her Cocoa Banana Granola made my Good Stuff pick!

As a fitness trainer and a fit baker she is a baker who is fit. She founded Anke’s Fit Bakery to bring her two passions, exercise and baking, together, and to offer clients and customers delicious food that tastes like the “real” thing, while providing energy based sweets while bringing a little fun back into fitness.

Growing up in Germany, Anke's grandmothers and mother would bake everything from scratch. She has created delicious treats, made from just a handful of natural ingredients that deliver on energy and taste. I enjoy Anke's Cranberry Almond Oat Cookies on afternoon coffee breaks (the truth is I can be satisfied with just one, but my good friends can consume the full 6 pack in one serving). I've recently tried her Cocoa Banana Granola which is sweetened only with organic Maple Syrup. It's the ideal breakfast treat after an early morning work out. It's a good feeling, knowing a bowl of Anke's Granola is waiting for me after my workout cool down. BTW, it is delicious on top of ice cream too!

Anke states, "...Read the labels! In many low-calorie snacks and desserts, most of the ingredients are processed. I believe strongly that the body just doesn’t know what to do with those manufactured components masquerading as food."

ankesfitbakery.com

Number One

What makes the vanilla latte one of the most popular coffee drinks? Vanilla latte is simply espresso, steamed milk (with the froth) + vanilla syrup. Taste combo, I guess. It is the number one specialty coffee ordered in coffee houses in the US. Myself, I'll opt for a double espresso pianura first, but I'm always one to share what's hot - especially during this chilly time of year. So, warm up with a vanilla latte. 

Vanilla Latte

1 oz Vanilla syrup
8 oz milk
2 shots espresso

Steam milk and vanilla syrup together. Pour heated, flavored milk into a tall glass and add brewed espresso. Spoon a thin layer of foamed milk over beverage. Option: 1/2 cup of very strong brewed coffee can be substituted for 2 shots espresso.

Tips: 
- Use 1 percent or whole milk for better froth
- For the best tasting espresso, grind the espresso beans just before preparing.
- Enjoy drinking espresso immediately because it has a 10 second window before it begins losing flavor and increases in bitterness.

 

Impressed

California's own olives pressed to perfection. Inspired by pressing facilities of Italy and Southern France, Award-Winning Olive Oil Maker and Olive Queen, Deborah Rogers has made her mark in the olive industry with award to prove her hard work is worth it. Her impressive opperation turns-out high quality olive oils sought after by chef and culinarians going toe-to-toe with European imported products. 

Drizzle, Dip and Drool.

Great for dipping fresh bread or drizzle on bruschetta.

Tasting Notes:
A blend of three fruity olive oils, this MEDIUM Intensity oil is a crowd-pleaser.  It has green grass and tropical flavors, enhanced by a fruity peppery finish.

Suggested Pairings:
Because of its complex flavor profile ranging from fruity to peppery, Master Blend pairs well with all types of cuisine.  It brings out the more robust flavors of roasted vegetables, bean purees, spreads and homemade salad vinaigrettes.  A perfect "every day" olive oil.

The Olive Press is dedicated to anything and everything having to do with olives and olive oil. Visiting one of the tasting rooms in Sonoma and Napa is an experience. The best and freshest award winning California extra virgin olive oils are offered for tasting, along with a variety of vinegars for unusual, creative and sometimes explosive pairings.  In the artisan & gourmet gift shop you’ll find many unique and distinctive items and a variety of culinary delights for the chef and novice alike.

George's Bruschetta 
Recipe by Chef George Hirsch | Makes 6 Servings | From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

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.

Handmade Ravioli

This is a special dish I like to prepare around the holidays. Preparing handmade ravioli requires extra time and attention, but it's so worth all the effort. I have included a step-by-step for the dough and recipe for the filling. Maybe this week you can make an extra special dish for visiting relatives. Have everyone pitch in- the more cooking, the merrier. 

Handmade Ravioli Recipe, Filling and ravioli dough