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Biancoperla Farina di Mais
Polenta white corn flour
To the north of Venice, about an hour’s drive, is Treviso, situated in the Veneto region, known for its water rich and fertile land.
It is here that the “authentic, original” Italian sparklng wine Prosecco, was born. The area is also well know for its Radicchio rosso di Treviso, or red radicchio, a variety of chicory. With its long leaves of the late harvest, it is required to have two frosts before harvest to produce a softening of the bitter flavors.
Less well known, but coming from the same middle plain, is the farina di mais, corn flour. Today, most corn flour comes from yellow corn, but in Veneto, there grows a local variety with a long cob, with a tapered shape, which produces a bright white kernel. Named Biancoperla, it has been preserved by local farmers passing “seeds” on for generations.
This open pollinated or self pollinating variety produces a lower yield at harvest. This prized white corn is grown to make polenta, one of the regions most important and historical dishes.
Polenta, is a classic “porridge” made by boiling cornmeal/flour into a soup or thicker mix. Eaten right away, baked, fried and grilled it is a wonderful base for flavors or as the perfect accompaniment to proteins from the sea.
It's a great time to pull out your Marcella Hazan cookbooks for these wonderful recipes.
From More Classic Italian Cooking by Marcella Hazan;
Torta Casereccia di Polenta - Polenta Shortcake with dried fruit and pine nuts pg 433.
From Marcella Cecina by Marcella Hazan;
Cornmeal and Buckwheat Flour Polenta pg 233.
Trento-Style Buckwheat and Cornmeal Polenta with Melted butter and Anchovies pg 235.
Click here for White Corn Polenta!
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The 3 Mustards
Powder mustards to make you happy!
A really brief history of mustard. Romans: seeds mixed with wine (sound familiar?). Medicinal: Greeks used for scorpion stings, mustard plasters applied to toothaches, and one Pope felt it was so important that he named a grand moutardier du pape!
Perhaps spit roasted wild boar was the first meal with mustard. Today, we make tamer dishes with dried mustard from a simple condiment for dipping Dim Sum in, to baked beans with hot dogs.
Who knew that you could have a pantry filled with many different mustard powders all with different purposes?
We have 3 from one of our favorite mustard makers, Kozliks of Canada. From Mild Yellow to Medium Brown to Hot Traditional. It’s important to note that hot is the traditional.
The Hot Traditional is just like the yellow mustard you dip in. It’s hot; nose puckering so. Smooth start with a 1 to 1 ratio water to powder.
The Medium Brown is typical for French and Indian dishes. The “grainiest” of the bunch with a bit of a “wheatie” feel. A 1 to 1 mix is a place to start, but 2 to 1, and your dipping might be better.
The Mild Yellow is suggested to be used for stirring into sauces or your baked beans.
Shop Now for 3 Mustard powders!
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Gravenstein Apples
Make the best Apple Cider Vinegar!
Gravenstein apples are prized by chefs and home cooks alike for sweet-tart balance and their crisp, juicy texture. Luther Burbank, American horticulturist and botanist, noted, "It has often been said that if the Gravenstein could be had throughout the year, no other apple need be grown."
It's no surprise then that our friend Albert Katz chose Gravenstein cider - "the best cider around" as he says - for his extraordinary apple cider vinegar.
The cider for Katz's vinegar is made from Sonoma Valley late-ripening Gravensteins, when their sugar content is at its highest. The cider makes its leisurely transformation to vinegar in oak barrels housed in a 19th-century carriage house in California's nearby Suisun Valley; the beautiful old building, made of local stone and wooden beams, is perfectly suited to artisan vinegar production.
Exceptional apples, premium cider and the skill and imagination of Albert Katz all come together in a lovely, golden-red elixir with the fragrance of baked apples and sweet honey, balanced by a lively, spicy acidity. The Gravenstein vinegar truly shines in pork dishes, makes a wonderful pan sauce for chicken, and adds a subtle and deliciously fruity twist to cole slaw.
Shop now for Apple Cider Vinegar in time for Thanksgiving!
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Dry 100% Pedro Ximenez
Sherry vinegar may be the most called for vinegar. As you know you can't have 2 many vinegars. And when it comes to sherry, it's hard to beat 100% Pedro Ximenez
Parmigiano-Reggiano
The winter cheese is almost here! We'll be cutting the cheese soon. So order up. Nothing says it like cheese.
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| Give the Gift of Food |
You're all invited.
Three day party after Thanksgiving! Everything will be open, we're adding a 1940 stove to the shop (it won't be plugged in) and expect piles and piles of Panettone boxes in the shop very soon. Click here for more information about
Taste of The Cakes 2015.
Visit the store! Directions and maps here.
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