13 Jun 2010 … VINCE TALOTTA/TORONTO STAR … Harold McGee, an American food science expert, is even more … Then you immerse the bag in a water bath heated to the precise … Cowbell does its sous vide cooking with a $10000 vacuum sealer … Cooking sous vide traps food’s nutrition, the moisture, the flavour, …
www.thestar.com/living/…/789041–sous-vide-for-the-home-cook – Cached

Molecular gastronomy was — with all due respect to restaurateurs Ferran Adrià of Spain and Claudio Aprile of Toronto — a fad. It came on strong, all culinary pyrotechnics with its foams, gels, powders and tableside chemistry. The foodie scenesters, thrill seekers and the not-very-hungry ate it up, all 27 bite-sized, ephemeral courses of it.

But that fad is fading and leaving behind a technique with staying power. Sous vide, French for “under vacuum,” is a cooking method developed in France in the 1970s when chefs were looking for a way to cook foie gras without the heat-induced shrinkage.

When cooked sous vide, the pricey lobes of fatted goose liver kept their weight and luscious texture, and their flavour intensified. Foods cooked this way, chefs discovered, required less added fat and less salt.

Foods and their flavourings are vacuum-sealed in an especially tough plastic pouch, then immersed in a circulating water bath that sits at between 57C (134F) and 71.1C (160F). The food — anything from perfectly poached eggs to meltingly tender steaks — might float around for a couple of hours to a couple of days. Once cooked, it can be frozen or refrigerated, still in its pouch, ready to be reheated or finished in the oven or on the stovetop.

You’ve probably eaten sous vide foods without even knowing it in restaurants, on airplanes or on the train.

One Toronto man is on a mission to promote this cooking style as he gears up for a late summer relaunch of two branches of his sous vide fine food shop, A Taste Above.

“We want to be the blue collar Pusateri’s,” says Joseph Castiglione, referring to Toronto’s famously pricey fine food store.

Translation: fine food, healthy food, prepared with good ingredients that regular working folk can afford. When his shop reopens, there will be fresh and frozen sous-vide dishes such as lasagna, mac and cheese, stews and braised meats. Two portions will cost from $7 to $10, four portions from $15 to $17.

But please don’t put Castiglione’s dishes in the microwave. “Sometimes people ask me, ‘Can I nuke it?’ No! Nuking this food defeats the purpose. Cooking sous vide traps food’s nutrition, the moisture, the flavour, and keeps the texture so tender. A microwave would take all that away!”

Castiglione originally ran A Taste Above from a small storefront at Church and Richmond Sts., where he catered mostly to hungry and busy downtown professionals. But he closed a year ago (due to lease and customer parking issues) and is now fine-tuning his concept and scouting for new locations.

He’s playing with recipes for butter chicken lasagna, duck breast with tapenade and almonds, 48-hour beef ribs as well as a host of vegetable sides.

“It’s not full of chemicals you can’t pronounce, and a lot of it is either low sodium or salt-free,” says Castiglione. “It’s just good food.”

At a recent event, Castiglione served samples of what he’ll be selling. They included smoked duck with caramelized onion jam, fall-off-the-bone beef ribs scented with orange peel and bay leaves, and a simple chicken breast, seasoned with just a teaspoon of butter, a pinch of salt and pepper. After 75 minutes at 60C,it was pink but fully cooked, moist and incredibly flavourful.

Sous vide proponents believe it’s the most practical way to safely mass-produce food. Lawrence Bangay, president, owner and product development chef at Sous Vide Canada, says sous vide cooking means food “never exposed to the air again, not until you’re ready to reheat and eat.”

Bangay, a George Brown College-trained chef with a biomedical sciences degree from the University of Toronto, launched in Barrie 13 years ago and now has a 17,000-sq.-ft. plant in Mississauga and 15 staff.

Sous vide is an indispensable aspect of food service for hospitals, rail and airline companies, and even the military.

Sous Vide Canada supplies Cara Airline Solutions (which services 60 airline companies world-wide from their kitchen at Pearson airport) and Via Rail with dishes for their first-class patrons. On a tray at 30,000 feet or hurtling along the rails, you might find Bangay’s beef tenderloin stuffed with asiago and spinach or Vietnamese-style beef short ribs.

Bangay also works with an upscale retirement home chain and supplies Canadian and American high-end restaurant chains. In the freezer at your local supermarket, you might find King Cole Duck products, such as roasted duck a l’orange, created and cooked sous-vide by Bangay.

With all this sous vide production going on, you’d expect to find the technique front and centre of the curriculum of Toronto culinary colleges, but that’s not the case.

Chef John Higgins, director of George Brown Chef School, says they touch on it as part of other courses and use the technique in the restaurant at Chef’s House.

Higgins — a fan of the technique for many years — recently spent a week in New York City studying sous vide at the French Culinary Institute. He says he’ll add a Continuing Education course dedicated to the subject by next year.

Higgins loves sous vide for many reasons. “It appeals to my Scottish sense of economy,” he says. “It’s a space saver in the kitchen, there’s no need for all those pots and pans, and it allows you to use less fat and salt.”

Executive Chef Michael Steh of Reds Bistro and Bar in Toronto’s financial district, shared that classroom in New York with Higgins.

At Reds, a bone-in, 21-ounce prime rib for two ($75) is cooked sous vide for two and a half hours at 51C, then finished in the pan with butter and aromatics.

“It’s the most incredible prime rib you’ll ever taste,” promises Steh. “And if a customer asks why it’s so good, I have no problem telling them it’s sous vide. There are no safety issues if it’s handled properly.”

The sous vide food-safety manual has yet to be written by the Ministry of Health and Long-Term Care, so most restaurateurs opt not to risk spooking or confusing diners by listing the cooking method on their menus.

“It is very safe,” says Higgins. “Where we get into trouble is when people think they can put anything in a plastic bag, not vacuumed sealed, and drop it into boiling water. That’s not sous vide.”

While sous vide machines are popular in homes in France, North America is just now seeing the first home sous-vide machine hit the market.

The Sous Vide Supreme — available in Canada from www.sousvidesupreme.com — costs $499 (U.S.) plus $150 for a vacuum sealer.

Ultimately, sous vide is just another tool for creating delicious, healthy foods, and the only limit may be your imagination.

Case in point? Heston Blumenthal, British molecular gastronomy poster-boy and owner of the Michelin-starred Fat Duck restaurant, went whole hog (literally) — and cooked it sous-vide, in a hot tub.

Signe Langford is a Toronto writer.

See complete article

http://www.thestar.com/living/food/article/789041–sous-vide-for-the-home-cook

The Ice wines, a perfect match for our imported French chocolate fruit fondue.

Of course a big thank you to our devoted Culinary Club Members, Ash Silva and his invited guests.  A special thanks to Signe Langford. Food Writer – Stylist –Chef,

and many distinguished guests.

Host an evening; Weather it’s a charity, business function or an office party. A Taste Above and Vineyards will take care of everything to make your evening A Taste Above, a lot of fun, economical and classy.

Don’t miss our next function and see for yourself. Vineyards will provide the wine A Taste Above the food. You provide the guests.  

Vineyards Estate Wines, 228 Queens Quay (at Lower Simcoe, directly across from Harbourfront Centre) in downtown Toronto 416 598 8880 www.vineyardsestatewines.com

A Taste Above products: Contact 416 862 1333 or members@atasteabove.com             

               www.atasteabove.com  our blog www.atasteabove/blog.com

For all of all food capital needs www.metropolitanfoodgroup.com    

It was first snapped up by the world-class restaurants in

New York, Los Angeles, Chicago…

Now A Taste Above brings it to homes across North America.

             Come sample the delicious Sous-Vide-Fresh™ foods … with wine

March 25th, from 7 PM to 9 PM

                ADMISSION TO REGISTERED GUESTS ONLY

Metropolitan Food Group MFG will be hosting the unveiling of A Taste Above New Boutique Model at Vineyards Estate Wines, 228 Queens Quay (at Lower Simcoe, directly across from Harbourfront Centre) in downtown Toronto on Thursday March 25th from 7:00-9:00 pm.

We will also introduce you to Sous-Vide-Fresh™ a new and fantastic proprietary cooking method from France, which is taking North America by storm. You are invited to come out and sample these foods prepared right before your eyes, paired with VQA Ontario wines from Hillebrand Estates and Peller Estates. www.queensquaywine.blogspot.com

The evening commences with Champagne Cocktails (Ontario sparkling wine). You be the judge and compare to the imports.

Sommelier Glen Siegel (ISG) will be showcasing VQA whites and reds to pair with A Taste Above, Sous-Vide-Fresh foods!

There is absolutely no obligation of any kind other than an experience. If you like the wine to purchase or learn more about Ontario wines and A Taste Above investment opportunity … great! We would just love to see you there.

We want you to join us and have some fun. Please RSVP so we will know how many people to expect. (As space is limited) Feel free to pass this email along and invite your business friends who have a passion for good food and want to enjoy the wonderful world of A Taste Above.

                       www.atasteabove.com       blog     www.atasteabove.com/blog

You will have an opportunity to mingle with other guests and a short introduction to Metropolitan Food Group and their role in A Taste Above franchise opportunity while you enjoy and sip world renowned Ontario Dessert wine.

Metropolitan Food Group M.F.G: is focused on two segments; Financing its own food and franchise operations and, servicing prime-market place Bankable customers that are often ignored and or under serviced by the traditional bank and financial services companies.  

Metropolitan Food Group, M.F.G: commitment is to helping individuals meet their capital and investment needs by helping business owner’s structure and implement growth capital, profit sharing plans, defined benefit plans, Life, Health, Dental, Long & Short Term Disability and Long Term Care.

        Perhaps Metropolitan Food Group can assist you…May we sponsor your company

RSVP. Info@metropolitanfoodgroup.com                              www.metropolitanfoodgroup.com   

                   Your name telephone number and number of people attending.

                                              To register, click here now.

This Special A Taste Above E-edition, compliments of  Prepared Foods focusing on the latest heart health news and research.

Med Diets ‘Reverse’ Atherosclerosis
A low-carbohydrate diet, a low-fat diet and the Mediterranean diet have been found effective in helping obese people to reverse carotid atherosclerosis, researchers have reported.

Americans Fall Short on Phytonutrients
As heart disease continues to be the leading cause of death in the U.S. for all adults, a new report released by the Nutrilite Health Institute, “America’s Phytonutrient Report: Heart Health by Color,” shows that Americans are falling short on heart-healthy phytonutrients.

Antioxidant Intake
This study aimed to estimate total antioxidant intakes from diets and supplement sources in the United States.

Bitter Melon for Hypertension
Bitter melon (Momordica charantia L.) is a common vegetable grown in Okinawa that has also been used recently in medicine for the treatment of diseases such as diabetes, hypertension and dyslipidemia.

Demand for Food and Beverage Additives to Grow
U.S. demand for food and beverage additives is forecast to expand 3.5% annually to $8.5 billion in 2014.

Green Tea and Vascular Function
A positive effect of green tea catechins on vascular function is becoming apparent.

Heart-warming News about Grape Seed Extract
Researchers at UC Davis are already recruiting for the next obesity-related studies including one using grape seed extract.

Nutrigenomics Likely to Change Public Health
Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.

Vitamin D for Heart Health
Consumers who get plenty of vitamin D can cut their chance of developing heart disease or diabetes by 43%, researchers at Warwick Medical School have said.

All of these and more Heart Health news and research may be found in Prepared Foods‘ Research Center on Heart Health, sponsored by Cognis

Amazing Woman’s Day and transforming women’s lives around the world

March 5 and 6 2010, Hilton Suites Toronto / Markham Conference Centre & Spa.

 Bring Your Creativity and a Willingness to Succeed Beyond Your Wildest Dreams!

A Taste Above Moto in our seven steps to becoming a millionaire executive report;

Visualize and let the magic of life manifest your dream into reality
This is your day to set free the brilliance of your feminine power, discover your real purpose and live with passion! Come and meet About Amanda Willett

As the Amazing Woman’s Day Toronto Executive Director, she will provide a platform for women to uncover new ways to create their business, their success and their life. Amazing Woman’s Day is transforming women’s lives around the world. March 6 and 7

A contributing writer of The Power of Women United, Amanda shares her journey of discovering her purpose, passion and reclaiming her identity as a woman. Amanda has pursued studies at the NY Image Resource Center in New York City and received her accreditation for designing and delivering workshops on image. Her workshops propel women to uncover and express their authentic selves, giving them the confidence to put their best self forward. As an image professional, Amanda provides services for individuals and corporations through coaching, personalized consultations, events, seminars and workshops. Amanda deems women really can have it all, and feels we are the creators of our own destiny.

Yes, You Can Define Your Own Purpose Profile, Innovate A Fresh Approach to Success,
Design a Path of Lasting Success and Attract More of What You Want in Your Life.

When You Know the Dynamic Principles and Essentials of Feminine Success! 
Learn More about Amazing Womens Day History           http://www.amazingwomansdaytoronto.com/amanda.html

 Distinct Privilege Cub offers entertainment solutions with memorable experiences for those who enjoy variety, customized experience, sophistication and privilege. 

At Distinct Privilege, members have the opportunity to experience a wide range of interests that reflect their multi-faceted lives while simultaneously enhancing their current relationships, personal, business and community.

Membership enquiries contact, Michel Shah. www.distinctprivilege.com 

A Taste Above is proud to have taken part with Distinctive Privilege wine tasting Celebration with its members enjoying, Sparkling wine cocktails and a selection of Vineyards Estate Ontario  white and red wine favourites; companied with a selection of A taste Above delicacies  fit for discriminating Distinct Privilege members;

Whatever the occasion is, make it A Taste Above, host a VIP Culinary Club Party.  It is fun; it can be complimentary and financially rewarding as well. Invite your friends and A Taste Above will provide the hors d’oeuvres and wines to match. (Conditions apply) *

Not only will you be proud to serve the best in food, you will be the first to introduce A Taste Above opportunity to your neighbourhood and earn rewards for doing so.

For your cooperation and assistance we are prepared to reward you and your friends handsomely.

A Taste Above Franchise systems’ objective is introducing qualified individuals to help us grow our membership by registering their desire as full VIP participating members and ultimately the option to participate financially at all stages of our growth, earning extraordinary returns at the pre-opening/construction stage of corporately owned and operated boutiques while establishing a track record prior of granting franchises to Owner/Operator.

A Taste Above Culinary Club membership is complimentary to individuals who have a passion for good food and want to enjoy the wonderful world of A Taste Above. You are most welcome to receive promotional favours such as, Annual Gala Dinner Events and regular updates on VIP Culinary Club Membership activities.  

Contact members@atasteabove.com

               Toll free 1866 263 9920 International 1- 416 861 1333   

Get information about Sous Vide Canada Limited, a Manufacturer in Barrie, ON. Canadian Trade Index has the latest phone number & address for this …

Sous Vide Canada Limited together with A Taste Above Canada introduced the Sous Vide cooking concept to the retail industry.. Sous Vide Canada supplied such high end retail outlets like Pusateries  www.pusateris.com/ in Yorkville fashionable district.  A Taste Above went a step further and developed Sous-Vide-Fresh™ and Sous-Vide-Ready™ for consumer friendly consumption which are ready to heat and serve at your convenience any time of the day or night.

 A Taste Above, Proprietary cooking method, Sous-Vide-Fresh and Sous-Vide-Ready method is simply “foods cooked under vacuum in steam created by its own juices at the right temperature for an extended period of time”, guaranteeing quality, taste, and freshness. Each entrée is packaged separately in an inner and outer pouch.

 The inner pouch: Sous-Vide-Fresh™ the inner pouch is uniquely designed to create steam under vacuum by its own juices thus enabling the consumer to complete the cooking process. The material in the inner pouch is “food safe,” as it is FDA approved.

 The outer pouch: Reusable and moisture resistant. Its purpose is to keep foods sealed for freshness for an even longer period of time.

A Taste Above promotes Demonstrations and sampling of Sous-Vide- Fresh proprietary cooking method: on a regular basis.

Register online for an open house and
reserve your place in a franchise ownership with A Taste Above

      www.atasteabove.com our blog www.atasteabove.com/blog/

A Taste Above welcomes our association with the Metropolitan Food Group. Metropolitan Food group will assist A Taste Above in our launch of new boutiques through out the G.T.A. Their partnership with several brands, experience, and capital will be an asset to our Owner/Operators as well as our investors.

Metropolitan Food Group M.F.G, makes Franchise Financing  easy. Metropolitan Food Group understands the need in the Franchise industry from conception to completion. Metropolitan Food Group M.F.G  is  a privately owned group of companies, engaged in all aspects of the Food & Franchising industry which includes Financing, Factoring, Conditional sales contracts, Corporate and commercial lending.

M.F.G. is focused on two segments, financing its own food and franchise patnerships operations and servicing prime-market place Bankable customers that are often ignored and or under serviced by the traditional bank and financial services companies.

M.F.G. segment is commitment is to helping individuals meet their capital and investment needs by helping business owner’s structure and implement growth capital, profit sharing plans, defined benefit plans, life, health Dental Long & Short Term Disability and  Long Term Care.

M.F.G. has recognised this market place opportunity and extends consumer loans to these individuals under specific terms and conditions.

• We factor inventory, accommodate financing of food containers in transit, in storage, and vendor receivables;
• Conditional sales contracts; Equipment financing; Leasing;
• Interim capital for corporate owned franchise systems prior of Selling to owner operators.  
• As a member  of  other food industry financial services providers;
• We accommodate favourable consumer loans for employees of our corporate clients.
• Metropolitan as a Group provides professional investment and corporate services and benefit programs to business and its employees.  

M.F.G. segment concentrates on good food processing, development and retailing, with the objective of providing Canadian consumers with the best in shopping for everyday household needs. Committed to creating value for its partners and participating along with its employees and supporting the communities in which it operates.

M.F.G: franchise segment: Assists in consulting and funding all aspects of  established and new franchise locations, providing interim and working capital  to financing new Franchisees.

M.F.G:  holds interest and cash in long and short term investments in other food and franchised operations.

M.F.G: seeks long term, stable growth in its operating segments through continuous capital investment supported by a strong balance sheet, thereby providing sustainable returns to its investors and shareholders through a combination of investment opportunities of common, preferred shares and convertible corporate notes.

In order to be successful in delivering short and long term value to investors and shareholders and to fulfill its long term objectives of security and growth, M.F.G employs various operating strategies

M.F.G: Issues each investor T5 slips annually, outlining interest income earned on their investment and/or T3 slips outlining dividends. Investors can be individuals or companies. A valid social insurance number or business number and a mailing address are required for interest income reporting. Monthly repayments are paid accordingly to investor instructions.

M.F.G clearly recognizes the nature of the clientele. Our client/partners concerns are addressed professionally, with a personal touch and a responsibility to seeing every detail through.

Given the general prudent portfolio management practices, M.F.G has implemented a pro-active no-nonsense risk reducing strategy which has proven to be both efficient and highly effective. Our customer service specialists are experienced, sophisticated and well trained. Utilising the latest technologies, they effectively manage the individual’s portfolio treating every client with professionalism, courtesy and respect.

Our portfolio management system is practical, sensible and workable approach to protecting our security interests. Our system maintains and enhances the quality of cash flow payment streams, encourages our clients to act reasonably and responsibility and improves the quality of aggregate loan portfolio. It continues to be a winning strategy and time tested proven asset management formula for ongoing success.

M.F.G. management practices, procedures and operations offer sound overall portfolio management, a clear demonstration of our professional capabilities, confirmation of our commitment to ongoing success and an attractive safe high-yield income generating investment.

Take advantage of this passive, fixed rate income investment today and start enjoying fixed real dollar monthly income payments within 30 days.

If you are a commercial enterprise looking to put a customer financing program in place to help grow your business, please send an e-mail to metropolitanfoodgroup@hotmail.com and an account executive will return your call within 24 hours.

Also see Metropolitan Food Group www.metropolitanfoodgroup.com

KFC Franchise: Do you want to buy a KFC Franchise but don’t know if you qualify for financing? We have pre-approved KFC for funding. We recommend collecting the information you desire directly from KFC department and visit us, we will do the rest. Note: KFC may not available in some areas. Also see Metropolitan Food Group  www.metropolitanfoodgroup.com

DO YOU WANT TO BUY A 7-ELEVEN FRANCHISE ?

-Eleven Franchise: Do you want to buy a 7-Eleven Franchise but don’t know if you qualify for financing? We have pre-approved 7-Eleven Franchise for funding. We recommend collecting the information you desire directly from 7-Eleven Franchise department and visit us, we will do the rest. Note: 7-Eleven Franchise is not available in some areas.

Also see Metropolitan Food Group www.metropolitanfoodgroup.com Metropolitan Food Group, M.F.G: franchise segment: Assists in consulting and funding all aspects of established and new franchise locations, providing interim and working capital  to financing new Franchisees.

Metropolitan Food Group M.F.G: is a privately owned group of companies, engaged in all aspects of the Food & Franchising industry which includes Financing, Factoring, Conditional sales contracts, Corporate and commercial lending.

Metropolitan Food Group M.F.G: is focused on two segments, financing its own food and franchise operations and servicing prime-market place Bankable customers that are often ignored and or under serviced by the traditional bank and financial services companies.

Metropolitan Food Group: clearly recognizes our client/partners concerns and are addressed professionally, with a personal touch and a responsibility. We understand the need in the industry and participate from conception to completion.

Metropolitan Food Group, M.F.G: is commitment is to helping individuals meet their capital and investment needs by helping business owner’s structure and implement growth capital, profit sharing plans, defined benefit plans, Life, Health, Dental, Long & Short Term Disability and  Long Term Care.

Metropolitan Food Group, M.F.G: has recognised this market place opportunity and extends consumer loans to these individuals under specific terms and conditions.

• We factor inventory, accommodate financing of food containers in transit, in storage, and      vendor receivables;
• Conditional sales contracts; Equipment financing; Leasing;
• Interim capital for corporate owned franchise systems prior of Selling to owner operators.  
• As a member  of  other food industry financial services providers;
• We accommodate favourable consumer loans for employees of our corporate clients.

Metropolitan Food Group: is committed to continue expansion by partnering with goal-oriented, committed individuals. We don’t offer a salary. We do offer a medical benefit plan and profit sharing programs, work to own opportunities, and marketing support. Estimated first-year earnings: $50,000 to $80,000. We are currently seeking leaders in the Financing, and Food Franchising industry. We operate in the following areas: London, Kitchener Region, Ottawa Region, Hamilton Region, and GTA.

Interested individuals who have a passion for food and desire financial independence are invited to submit your resume by email to metropolitanfoodgroup@hotmail.com

Take advantage of this passive, fixed rate income investment today and start enjoying fixed real dollar monthly income payments within 30 days.

If you are a commercial enterprise looking to put a customer financing program in place to help grow your business, please send an e-mail to metropolitanfoodgroup@hotmail.com and an account executive will return your call within 24 hours.

 DO YOU WANT TO BUY INTO FOOD FRANCHISING ?

Do you want to buy a Food Franchise but don’t know if you qualify for financing? We have a list of pre-approved registered Food franchises for funding. We recommend collecting the information of your favourite franchise and visit us, we will do the rest.  Take a good look at the Food franchise of choice and if it does not meet your requirements, Metropolitan Food Group M.F.G has detailed information on hundreds of pre-qualified franchises and business opportunities which qualify for Metropolitan Food Group M.F.G funding

Also see Metropolitan Food Group  www.metropolitanfoodgroup.com 

Christmas is what the western world refers to as Holiday celebrations; began at the time of the Romans and the Miracle which is acknowledged and celebrated with families, all over by  civilised society with, feasting, goodwill and generosity to the poor, the exchange of gifts and the decoration of trees.

Make these festive Holidays a truly North American Christmas Miracle; enjoying traditional treats of various cultures.

Start with our traditional North American Christmas Turkey or an old fashioned Italian Lasagne a Tuscan/Jewish pot roast, with a helping of Potato latkes and desert with a classic rugelach. Go Chinese foods such as roast barbecued pork, chicken.

 Borrowing from recipes, stories and secrets of chefs and bakers from around the world, we capture the art of old world Holiday Celebrations and recipes.

Hanukah Is Gift Giving: Start with the Miracle of the holidays in December with Hanukah with Gift giving of kindness, goodwill, and generosity to the poor, respect towards our fellow Brothers and Sisters in this wonderful universe.

Christmas Eve Its Fish: Celebrate the Miracle and start feasting (see the following recipes) with typical Italian Christmas dishes which include baccalà (salted dried cod fish), vermicelli, baked pasta, capon and turkey. Traditional Christmas Eve Dinner, which includes seven types of fish (or nine, eleven, or thirteen, depending on the town of origin), is known as La Vigilia Napoletana in southern towns and includes drowned broccoli rabe (also known as Christmas Broccoli), roasted or fried eel, and caponata di pesce (fish salad) to complete the main course. Traditional sweets (i dolci) are also important items for the (Christmas menu) in Italy. Many of them originated in convents, where the nuns made special types of sweets to mark major religious holidays such as Christmas, presenting them as gifts to eminent prelates and to the noble families from which their mothers superior came. Every convent made a particular kind of sweet. These desserts include: struffoli (Neapolitan honey pastry); cenci (fried pastry ribbons sprinkled with powered sugar); dried figs, candied almonds, chestnuts, and marzipan fruits and vegetables.

Antipasti di Mare ~ This is a wonderful Christmas Eve appetizer but is tasty year round. This seafood salad often contains octopus as well as shrimps, scallops, and calamari, but if you prefer, you can certainly leave the octopus out. The octopus requires a much longer cooking time, so if you choose to include it, you will need to add an additional hour or so to your preparation time. Serves 6
(1) Pound Calamari, Cleaned and Cut Into Rings (1) Pound Medium Shrimp, Cleaned and Deveined (1) Pound Scallops (3) Cups Octopus Cut Into bite size Pieces,  (5) Bay Leaves (2) Cloves Garlic, Crushed ( 2) Lemons (1) Cup Black Olives (2) Table spoons capers, ( ½)Cup pine nuts. (Optional) Omit and replace what ever fish you enjoy.
Combine all of the above items except the wine and lemon… Place in a hot frying pan with Olive Oil; cook all ingredients for 5 minutes. Add a pad of butter (optional) (2) Cup White Wine, Lemon and simmer (5) minutes. Serve with good old fashioned Italian Bread or your favourite pasta (Vermicelli or linguini)

 CHRISTMAS DAY, Start with our Turkey recipe: You will need the following Ingredients to make brine. You may exchange or eliminate some spices which may not agree with you. We   suggest you have the following ingredients chopped and portioned ready to use.
1 gallon cold water
1 pound kosher salt
4 ounces cracked black peppercorns
12 bay leaves
1/2 ounce ground cloves
1/2 ounce ground ginger
2 teaspoons chopped fresh sage leaves and 3 sprigs sage
2 to 4 rosemary sprigs and 1 teaspoon chopped fresh rosemary leaves 
2 to 4 teaspoons chopped fresh garlic, do not use powder garlic
1 or 2 sprig thyme
4 sprigs parsley
1 red onion, peeled and quartered and 1 cup cubed
1 cup cubed carrots
1 cup cubed celery
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, remove giblets and neck, reserved for stock
Olive oil, for drizzling
1 stick unsalted butter, room temperature
2 granny smith apples, quartered and cored
1/2 cup Pinot Griggio or your choice of white wine may be used
1/2 cup Marsala or other sweet wine
4 cups turkey stock, see recipe that follows
Beurre manie (French “kneaded butter”) (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) to thicken Pan Gravy.
Salt and pepper to taste
 
Preparing a Bain-marie (Brine)
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the giblets and neck for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan.
Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
Drizzle the turkey with olive oil and rub it into the skin.
Roast the turkey to at least 165 degrees F , about 2 1/2 hours.  If the skin gets too dark during roasting, cover lightly with aluminum foil.
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
 
Pan Gravy
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season to taste, with salt and pepper.
 
Turkey Stock:
Reserved giblets and neck from turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 15 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

CHOOSE A Tuscan/Jewish pot roast.
Yield: 8 servings

• 2 Tablespoons extra-virgin olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bay leaf
• 3 Tablespoons freshly chopped rosemary leaves
• 1/4 cup freshly chopped Italian parsley
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 3 chicken livers, cleaned of membranes and bile
• One brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
• 1 bottle (750 ml) dry red wine
• 1 1/2 cups chicken stock or low-sodium canned broth
• 1 1/2 cups milled or crushed Italian plum tomatoes

Preheat the oven to 325 degrees.

In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion and cook, stirring, until the onion is wilted, about three minutes. Add the bay leaf, rosemary, parsley, garlic and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat.

Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices

 Potato latkes; Yield: 4 to 6 servings

• 6 large Idaho potatoes
• 1 onion, peeled and halved
• 1 egg plus 1 egg yolk, beaten together
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 Tablespoon rendered chicken fat (optional)
• 2 teaspoons all-purpose flour
• Vegetable oil

Preheat the oven to 400 degrees Peel the potatoes and, working quickly, grate them on the finest hole of a box grater into a stainless steel bowl. With your hands, firmly squeeze all the water out of the potato pulp (you¹ll want to work over the sink).When as much liquid as possible has been squeezed out of the potatoes, grate the onion into the bowl and mix.

Add the egg mixture, salt, pepper, chicken fat (if using), and flour. Mix together very well.

In a large frying pan, heat the oil until very hot but not smoking. Place heaping Tablespoons of the potato mixture in the pan, flattening them until they are about 1/2 inch thick. Reduce the heat to medium and fry until golden brown on the bottom. Turn and repeat, cooking until well browned and cooked through.

Drain on paper towels, then transfer to a baking sheet and place in the oven. Repeat with the remaining potato mixture. If necessary, add more oil to the pan between batches and heat thoroughly.

 The classic Jewish rugelach

Probably the most popular of American Jewish cookies, this horn-shaped treat was made in Europe with butter; cream cheese was added in North America. Our version has no sugar in the dough but a sprinkling on top of the finished cookie will satisfy the sweet tooth. You can also use this dough to make hamantashen.
The dough:

• 8 ounces cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups unbleached all-purpose flour
• Confectioners’ sugar

Apricot filling:

• 1 cup thick apricot preserves
• 3/4 cup walnuts, roughly chopped

Chocolate filling:

• 1 cup (about 8 ounces) shaved bittersweet chocolate, preferable imported
• 1/4 cup sugar

Cinnamon-sugar filling:

• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 2 teaspoons cinnamon

The dough: Place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Filling and baking the rugelach:

Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.

Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.

Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, and also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners’ sugar just before serving.

 You may prefer Chinese: Char Siu” (Cantonese style BBQ Pork).

(Cantonese style BBQ Pork). Is prepared and served in so many ways in Asia as well as North America Personally, we prefer my Chinese BBQ Pork with egg noodles tossed with the BBQ Pork caramel sauce. But it’s always great with plain white rice, fried rice, or as bun stuffing. .Here is our Cantonese version.

BBQ Pork Caramel Sauce : 1) To avoid sticking or burning onto the pan, cook all ingredients on a double boiler on medium-low heat, stirring constantly, until sauce thickens, let it cool down and then set aside.

BBQ Pork: Method: ( 1) Fork the pork belly and rub the minced ingredients all over the meat. (2) Marinade the pork bellies with half to two thirds of a portion of the prepared caramel sauce over the meat, and then set aside for at least 20 minutes. ( preferably overnight ) (3) Pan fry the marinated meat over medium-high heat until both sides are nicely browned, cover and let it cook on medium-low heat for an additional 20-30 minutes. (4) Baste some glaze over the meat 5 minutes before finish time. (5) Pour the remaining caramel sauce over the meat, before of after cutting the meat into serving size.

Deserts: Go all out fill the table with all; Italian Cannoli, Jewish rugelach, Chinese almond cookies with mango ice cream. Fruit, Nuts, family and friends.

                ENJOY THE MIRACLE OF CHRISTMAS HAPPY HOLIDAY

Register for A Taste Above Culinary Club         members@atasteabove.com                     www.atasteabove.com

  ]]> http://atasteabove.com/blog/merry-chrismas-and-a-happy-prosperous-new-year/feed/ 0 http://atasteabove.com/blog/top-10-franchise-for-2010/ http://atasteabove.com/blog/top-10-franchise-for-2010/#comments Sat, 19 Dec 2009 03:55:24 +0000 ata http://atasteabove.com/blog/?p=280 Top 10 Franchises for 2010. A Taste Above extends a challenge for Top 10 franchises in 2010. A Taste Above a golden award winner now claims top 10 franchise place for 2010. We believe A Taste Above offers the most rewarding low entry Franchise with guarantee pre established income. We stake our name in the Top 10 franchise category in 2010

A Taste Above selects, builds, operates, and manages new locations, establishing an income stream prior of granting boutiques to franchise Owner/Operators, thereby guaranteeing a pre-established income which is based on the individual boutique’s gross profit, from its prior operating history.

Owner/Operators investment is $50 to $100,000 which will vary from one location to another; secured by the boutiques initial inventory, franchise fee and goodwill with the balance being A Taste Above contribution; we also serve as landlord, financing source, record keeper and consultant to the Franchisee. We take an active role in the Franchisee’s business because our success is predicated on their success.
A Taste Above™ culinary food boutique is one of the most unique Fresh, Frozen, and Cooked ready to “Dine Out at Home” food chains of “Quality” imported and locally produced, conventional and specialties foods. Prepared by chefs using A Taste Above exclusive proprietary cooking method, “Sous-Vide-Fresh™ and Sous-Vide-Ready™”.

Served in an economical and friendly alternative to conventional grocery store shopping while you enjoy a complimentary espresso or one of our quality signature teas while you shop “All in casual elegance”.

A Taste Above has completed five years of research and development, on consumer acceptance, and demand for its products, including retail, catering wholesale to better restaurants and Hotels throughout North America thereby offering a proven and different ground floor opportunity in a professional neighbourhood business in which to be proud.

A Taste Above is now ready for its next stage, by retailing via its own Owner/Operator Franchised boutique units in family neighbourhood’s shopping malls through out GTA and adjoining cities throughout the rest of North America.

To qualify, it is a prerequisite for interested individuals to have a passion for food, to seek financial independence and prepared to take a very important first step by making a very moderate investment of $97.00 to reserve your place and signal your intent to participate. Receive a complimentary Culinary Club Membership, enjoy Dinner for Two (2), and attend one or more very important A Taste Above Culinary courses. These will cover franchising, management, culinary knowledge, (of course sampling with matching wines is always a must for better understanding of culinary knowledge) and most important of all, financial independence which is sought by many and achieved by a few who know and understand the secrets of the rich. That is what you will gain from membership in A Taste Above Culinary Club. A Taste Above Culinary Club Membership will assist you to achieve these objectives.

The registration first step alone is a very beneficial step for interested individuals. Once you have received and reviewed all the benefits of the Culinary Club Membership, particularly the 7 step DVD on becoming a millionaire with A Taste Above and have completed the qualifying “one on one” interview, you are ready to enjoy the better life that comes with financial independence.

Please accept our invitation to a Culinary Club Dinner for Two, Culinary Club membership and, Reservation for franchise participation. Enjoy our gala dinner for Two (2) and enjoy cuisines from around the world, you will learn all about rising consumer income, changing demographics, lifestyles, and shifting preferences due to new information about the links between diet and health all contributing to new demands for better foods and A Taste Above.

Whether you desire to partner as Franchisee Owner/Operator, Investor, Property owner, a career with A Taste Above or become one of our greatest asset (a Patron); we welcome you to enjoy the hospitality and the knowledge of A Taste Above.

This is a once in a life time opportunity to reach the success you deserve.

Register members@atasteabove.com                   web                             www.atasteabove.com