Sunday, February 28, 2010

Best Job in the World?

Isabelle Sofras Edwards may have the best job in the world. A locally based wine distributor specializing in the wines of Greece and Italy, she was opening three lovely Tuscan reds for tasting in the Capri Flavors kitchen one snowy day last week.

Isabelle along with Raffaele Vuotto, son of Capri Flavors owner Costanzo and Chef Titina, will teach a series of food and wine paring classes beginning this week. "Let's Party Italian" highlights Italy's 4 great wine producing regions--beginning with perhaps the most famous-- Tuscany, home of the newly popular Super Tuscans and long-time favorite Chiantis.

Isabelle is an expert in food and wine parings. A graduate of the Culinary Institute of America, she worked as an international chef for more than a decade. "I turned my hobby (wine) into a career and my career into a hobby," she explains.

In last week's tasting a full-bodied red won out. Villa Pillo Borgoforte is a mixture of Cabernet and Sangiovese--the classic grape of Tuscany. It will be a last minute addition into the Thursday night class menu, beating out two baby Super Tuscans that were also very pleasing.

An average of 6 wines will be sampled in each class, along with Italian cheeses and other easy to fix food parings. For more information scroll down for the full menu, click this link http://www.capriflavors.com/index.php?main_page=index&cPath=74 or call Capri Flavors at 919 462-9255 to reserve your spot. Book this week and there's a special gift certificate promotion going on.





Tuscany -Chianti Menu
(March 4, 6pm)
____
Extra Virgin Olive Oil
Pinzimonio Raw Vegetable Appetizer
Sesame Bread
____
Carpineto, Vernaccia di San Giminiamo
Pecorino Toscano Chesse DOP "Pientino"DOP
____
Castelli del Gravepesa, Chianti Classico
Marzolino Cheese
____
San Felice , II Grigio, Chianti Classico Riserva
Pecorino Truffle Chesse
Mixed Cold Cut Meats
____
Blind Taste: San Felice Vigorello, Super Tuscan vs Carpineto, Dojaolo Baby Super Tuscan
Tortellini con Crema di Funghi Porcini
_____
Campobello, Santo Desert Wine
Cantuccini, Almond Cookies

Monday, February 22, 2010

Titina Returns to the Kitchen

Fresh from hip replacement surgery but feeling better everyday--Capri Flavors Chef Titina Vuotto has decided to resume her popular cooking classes on Monday April 5. Gift card holders and long-time students who have waited so patiently can go to capriflavors.com or call 919 462-9255 to book their spots.



Classes are very hands-on. Students of all skill levels chop, kneed, and saute under Titina's watchful eye. Then everyone enjoys the fruits of their labors around Titina's big Italian table.



Students may bring wine to enjoy with the meal, or purchase bottles of Italian wine in the Capri Flavors retail store.



Classes are scheduled on Mondays and Fridays beginning at 6 pm. Menus and dates are listed below



Titina and her husband Costanzo would like to thank everyone for their good thoughts and get well wishes during her recent surgery and recovery. They appreciate your patience and look forward to seeing you soon.

SICILIA Menu April 19, 23--May 17, 21--June 14, 18

Anellini con Melenzane (Anellini with Eggplant)

Pollo al Curry (Chicken Curry)

Piselli al Prosciutto (Peas with Prosciutto)

San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu April 26, 30--May 24, 28--June 21, 25

Malloreddus Con Dalsiccia (Malloreddus with Sausage)

Cozze Gratinate (Mussels au Gratin)

Carciofi alla Sarda (Sardinian Artichokes)

Sabadas’ (Ravioli with Honey)

PIEMONTE Menu April 12, 16--May 10, 14--June 7, 1

Pasta e Cannellini (Cannellini Beans with Pasta)

Roast-Beef con le Castagne (Roast Beef with Chestnuts)

Fava alla Piemontese (Piemontese Fava Beans)

Nodi D’Amore (Love Knots)

CAPRI Menu April 5, 9--May 3, 7, 31--June 4

Limoncello (Lemon Liquor)

Suffle di Formaggio (Cheese Souffle)

Aragosta alla Crema (Lobster in Cream Sauce)

Radicchio al Parmigiano (Radicchio with Parmesan)

Torta di Capri al Limoncello (Capri Cake with Limoncello)

Wednesday, February 17, 2010

Party like an Italian with a taste of Tuscan Wines

Don't give up on those gift cards! Chef Titina continues to make excellent progress as she recovers from hip-replacement surgery. As soon her "Let's Cook with Titina," classes are rescheduled, we'll let you know--Keep checking the blog for updates.

In the meantime, Titina's son Raffaele Vuotto will step into the Capri Flavors kitchen along with wine distributor, Isabella Sofras Edwards for a series of Italian wine tastings with food parings.

"Let's party Italian" is designed to help cooks and non-cooks alike pull together memorable gatherings without a lot of kitchen time. The series begins on Thursday March 4th with a sampling of Tuscany.

A total of four menus are planned, each revolving around wines from Italy's top regions along with cheeses, cold cuts and other easy foods that go best with them in a party setting.

An average of 6 wines and foods will be sampled each class, and the price is just $40. The first menu is listed below.

Class size is limited to just 14 so book on-line now or call 919 462-9255 for more information.



Tuscany -Chianti Menu
(March 4, 6pm)
____
Extra Virgin Olive Oil
Pinzimonio Raw Vegetable Appetizer
Sesame Bread
____
Carpineto, Vernaccia di San Giminiamo
Pecorino Toscano Chesse DOP "Pientino"DOP
____
Castelli del Gravepesa, Chianti Classico
Marzolino Cheese
____
San Felice , II Grigio, Chianti Classico Riserva
Pecorino Truffle Chesse
Mixed Cold Cut Meats
____
Blind Taste: San Felice Vigorello, Super Tuscan vs Carpineto, Dojaolo Baby Super Tuscan
Tortellini con Crema di Funghi Porcini
_____
Campobello, Santo Desert Wine
Cantuccini, Almond Cookies

Sunday, February 7, 2010

Back to the Roots of Pizza

With Super Bowl snacks still weighing heavy--It's time to forget those take out pizzas and get back to the real thing--Pure. Simple. Italian. The original pizza--Neapolitan Style.

So while Capri Flavors Chef Titina continues to recuperated from her recent surgery, here's a classic recipe from her cooking class collection.

If you've never made a yeast dough, don't let that stop you. Titina's crust is easy enough for a beginner. The dough comes together at the start of class and rises on the counter while students prepare other dishes. It's not fussy. And kneading is fun. Use it to take out your frustrations.

Titina uses a rectangular pan. Her crust is soft and not too thin.

A note about Titina's recovery. She's making very good progress, but her surgery was less than a month ago, and it's still too soon to tell when classes will resume. Titina wants to come back ASAP, but she wants to come back at full speed. So if you're holding gift cards, please be patient a little longer. We'll let you know as soon as classes are rescheduled. And thanks for your understanding.

Pizza Margherita
Ingredients:
For the Dough:
1 envelope of drive active yeast (not rapid rise)
1 and 1/2 cups Farina (Italian flour) or all purpose flour
1 pinch of sugar
1/4 tsp salt
2 TBS extra virgin olive oil
For the topping
1/2 bunch of fresh basil
5 oz fresh mozzarella, thinly sliced
2 TBS grated Romano or Parmesan cheese
1 can whole peeled tomatoes
4 TBS olive oil
Salt and ground pepper

For the pizza dough: In a small bowl mix the yeast and the sugar, 2 TBS lukewarm water, olive oil and 2 TBS of flour. Allow starter to rise in a warm place for 30 minutes.

On a work surface, pour the rest of the flour and make a well in the middle. Add the starter to the flour and sprinkle with the salt. Gradually adding 1 cup of lukewarm water, knead to a smooth and silky dough. Knead vigorously and occasionally beat the dough onto the work surface. Sprinkle some extra flour if necessary. Shape the dough into a loaf, place in a large bowl, cover with dishcloth and let it rise for at least one hour or until doubled in size. The dough also needs to be soft.

Preheat the oven to 425 degrees. Brush a pizza pan with 1 TBS of olive oil. Vigorously knead the dough one more time. Roll it out and place on the pan. by hand finish stretching the dough by pressing it into the pan, leaving it thicker around the rim.

Drain the canned tomatoes and set the juice aside. Slice the tomatoes, distribute them evenly on top of the pizza and crush them lightly with a fork. Leave a 1 inch wide rim around the walls of the pan. Layer the sliced mozzarella over the tomatoes and season with salt and pepper.

Place the pizza on the lowest rack in the oven and bake for 15 minutes. Remove the pizza and sprinkle it with grated cheese and fresh basil. Drizzle with olive oil return to oven on the middle rack and bake 10 more minutes. Serve hot.