October, 2012 | The Artful Gourmet :: Food Stylist | Photographer | Blogger

October 20, 2012November 2, 2012

Chocolate Love: Baci Perugina Italian Chocolate Recipes & Giveaway!

I recently attended an amazing chocolate class at Eataly, taught by food historian, author and chocolate expert, Francine Segan. The class was hosted by Baci Perugina and the legendary Perugina Scuola del Cioccolato in Italy.

We had the opportunity to create our own Baci chocolate confections, including

Baci Chocolates,

Baci Pie,

Chocolate Cups,

and Chocolate Dessert Pasta

while sampling bubbly Italian Prosecco.

Baci, which means “kisses” in Italian, are still made from a coveted original recipe and consist of a dark, silky chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

Baci was created by Luisa Spagnoli, co-founder of Perugina in 1922. Inspired by pure passion, she set out to create a unique confection as grand as her deep feelings of love for a special someone. Legend says that Luisa would lovingly wrap secret love messages around the Baci she created for her lover. Once introduced to the public, Baci became extremely popular, appealing to young lovers browsing sweet shops of Perugia, Italy. Nearly 100 years later, the original recipe remains unchanged, and each Baci remains ensconced in a love note that reflects the sentiments of love, affection and friendship – and is the Italian way to say “I Love You” worldwide.

Check out the great photos and recipes from the class below and keep scrolling to enter to win the Baci chocolate giveaway (2 lucky winners will receive a 15-piece box of Baci Dark Chocolates!)

Francine Segan for Baci Perugina Chocolate Class at Eataly

Baci Chocolates Recipe

Yield: 12 pieces

Ingredients

2 ounces Gianduia chocolate
12 whole hazelnuts
2 tablespoons ground hazelnuts
3 ounces Perugina 51% cocoa dark chocolate

Instructions

In a food processor, blend the Gianduia chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created.
Roll the paste into a rope about the width of a wine cork. Cut into 12 cylindrical pieces.
Melt dark chocolate and heat to 104 degrees F. Drop 3/4 of the dark chocolate on to a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
Add the cooler tempered chocolate to the 1/4 tempered chocolate and mix well. The combined chocolate should have a temperature of 87.8 degrees F.
Place a whole hazelnut on top of each cylinder of gianduia.
With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Pie

Yield: 10

Ingredients

1 piecrust, store bought or home made
1/2 cup flour
1 cup sugar
2 eggs
1/2 cup, 1 stick unsalted butter
1/4 cup Italian hazelnut liquer (such as Frangelico)
18 Perugina Baci candies

Instructions

Preheat the oven to 350 degrees F.
Line a 10-inch pie pan with rolled out pie crust.
Using an electric hand mixer beat the flour, sugar, eggs, butter and liqueur in a bowl.
Pour the batter into the prepared crust. Place the Baci candies, nut side up, into the batter.
Bake for about 45 minutes until the top crust is set.
Allow to cool to room temperature before cutting.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Coppe di Cioccolato (Chocolate Cups)

Yield: 6

Ingredients

7 ounces + 9 ounces Perugina 51% cocoa dark chocolate
1.5 ounces fresh dairy cream
1 ounce butter
1 ounce Liquor - hazelnut (Frangelico) or lemon (Limoncello)
2 Baci Perugina candies, chopped

Instructions

Melt 7 ounces dark chocolate and cream together in a double boiler.
Add the butter and gently mix to incorporate. When done, add the liquor and set chocolate "ganache" aside.
Melt the remaining 9 ounces chocolate and temper by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
Drop in a mold for pralines to create the cups.
Fill each cup with the cream and chocolate ganache.
Sprinkle the chopped Baci over the filled cups.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Chocolate Dessert Pasta

Yield: 4

Baci are tossed with hot pasta, creating a rich, silky sauce, which pops with roasted hazelnut flavor. It's wonderful plain, but you can dress it up with a splash of hazelnut liqueur and a dollop of whipped cream.

Ingredients

1/2 pound spaghetti
12 Perugina Baci candies
Whipped cream or mascarpone cheese; hazelnut liqueur such as Frangelico (optional)

Instructions

Cook the pasta according to package directions. Drain.
Put 1 whole Baci in each of 4 coffee cups, wine glasses or dessert bowls.
Divide the hot pasta among them and top each with 2 more coarsely crushed Baci.
Serve immediately, topped with a dollop of whipped cream or mascarpone cheese and splash with some hazelnut liqueur.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Perugina Chocolate Giveaway!

*THIS GIVEAWAY HAS ENDED – CONGRATULATIONS TO OUR 2 WINNERS, TROY AND SIMON!

I’m proud to host a giveaway for 2 lucky winners to receive a 15-piece box of Baci Perugina Dark Chocolates courtesy of Baci Perugina and Bender Hammerling Group! All you need to do is leave a comment below telling me why you love chocolate and your favorite chocolate recipe idea.

*For additional entries, follow Artful Gourmet on Facebook and Twitter and let me know you’ve done so.

**Follow Baci Perugina on Facebook and Pinterest for even more giveaway entries, leaving separate comments below that you have done so.

Make sure to enter your email address (not public) with your comments so I can contact the winners to receive their Baci chocolates.

***Giveaway begins on Saturday, October 20th and 2 winners will randomly be chosen from the comment entries below on Thursday, November 1st at 12 pm EST.

Good luck and enjoy the recipes!

Look for Perugina and Baci Chocolate at Eataly and other fine shops, or online at Colavitastore.com

October 6, 2012April 5, 2017

Roasted Cream of Tomato Soup

Last year in January, it was cold, dark, rainy, and downright miserable and depressing. Not to sound negative, but we all know that’s what winter in NYC can feel like at times. ENDLESS. I pretty much hibernated away in my apartment, and decided I needed to entertain myself somehow – what better way than to cheer myself up with some homemade creamy tomato soup?

When I was a kid, I used to love staying home sick from school – why? My Mom would wrap me up under blankets on the couch and make me a grilled cheese sandwich smothered in Campbell’s tomato soup in front of the tube, which made the misery of being sick almost OK (and kinda fun!) – and to this day, I still crave this combo for a cozy day on the couch at home.

This recipe is sure to warm you up with its creamy roasted tomato flavor. Serve it with some grilled or toasted bread with olive oil and herbs or mini grilled cheese bites for dipping in the soup (or smothering!) and maybe even a glass of red wine to warm you up even more.

Maybe Spring can wait a few more months after all.

Roasted Cream of Tomato Soup

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 4

Ingredients

4 lbs fresh heirloom or vine-ripened tomatoes, quartered
4 large garlic cloves
1-2 tbsp extra-virgin olive oil, for drizzling
1 tbsp butter
2-3 medium shallots, finely chopped
1 tsp fines herbes (parsley, chervil, tarragon, chives)
Kosher salt and fresh ground black pepper
2 cups chicken broth (or vegetable, if you prefer)
1 tbsp tomato paste
1/2 c heavy cream or half and half

Instructions

Preheat the oven to 350 degrees.
Spread the tomatoes and garlic on a baking sheet, drizzling with olive oil and bake for 45 minutes to an hour until tomatoes are soft and skins are dark brown. Remove from the oven and let cool. Once cooled, remove skins from tomatoes and garlic and discard.
Heat a large saucepan or Dutch oven over low heat. Add butter, shallots, fines herbes and salt and pepper, saute until the onions are soft. Add the roasted tomatoes and garlic, chicken or vegetable broth and tomato paste and bring mixture to a boil. Reduce heat and cover, simmer for 20-30 minutes.
After 20-30 minutes, puree the soup with an immersion blender in the pan, or remove from pan and puree in a blender and pour back into the pan.
Stir in heavy cream or half and half, blending thoroughly. Add additional salt and pepper to taste and garnish with a sprinkle of fines herbs (or julienned basil leaves).
Serve in soup bowls with crusty garlic herb bread (or over a grilled cheese sandwich on a plate!) and a glass of red wine.

https://www.theartfulgourmet.com/2012/10/roasted-cream-of-tomato-soup/

Other Tomato Soup recipes you may enjoy:

Kalyn’s Kitchen Tomato and Cilantro Soup

Michael Chiarello’s Homemade Tomato Soup

Pioneer Woman’s Sherried Tomato Soup

Michael Symon’s Blue Cheese and Tomato Soup via The Amateur Gourmet

Average Betty’s Creamy Tomato Soup and Grilled Cheese

October 6, 2012October 6, 2012

It’s all about U (& Me!) :: Nespresso U-Launch Pop-Up Party NYC

Gosh I’m a lucky girl, but it’s not just all about me – it’s all about U, too. I recently attended a Nespresso Pop-Up party in the trendy Meatpacking District in NYC, to celebrate the launch of their new U machine.

I mingled with the Nespresso team, Padma Lakshmi of Top Chef, and several other tastemakers and food influencers

under a big grand tent brightly lit in pink, while sipping wine and champagne, tasting delicious chocolates and hors d’oeuvres and sampling their luscious espressos and hearing all about this amazing, shiny and new coffee machine.

I have to admit, I’m a bit of a coffee snob. I fell in love with espressos and cappuccinos when I lived in Australia because they don’t actually have coffee machines or go to Starbucks due to the European influence and coffee culture over there. I got a Nespresso Pixie and Aeroccino Milk Frother earlier this year and absolutely love them. So easy and convenient and I can get my coffee fix in about a minute flat.

But the U Machine is even cooler! It comes in four different colors: Pure Orange, Pure Cream, Pure Grey and Pure Black. It’s a handsome little devil, with a sleek design and tactile interface and this machine is quite the smarty pants, too – it actually remembers your coffee preferences (Ristretto, Espresso or Lungo) and there’s no programming needed.

All you do is pop one of their colorful Grand Cru capsules in the top, fill up the water tank (which swivels around to the side to save space on your counter), press go, and voila! – you’ve got a delicious, home-brewed espresso or cappuccino ready to enjoy in about a minute. This is one classy little machine – and quite the catch, if I may add.

They have over 16 coffee blends with a variety of flavor notes to choose from ranging from citrusy, spicy, woody, flowery, winey, cocoa, to honey, and they come in Espresso, Lungo or Ristretto capsules. They also have a ton of cool accessories to go with your new U Machine too – glasses, containers, spoons, stirrers and more to compliment your awesome coffee experience at home. It’s retails for about $199, and the coffee capsules run about .68 cents a piece, which you can get online through their Nespresso Club. Who needs Starbucks when you can make your own delicious coffee creations at home?

With a coffee machine this cool and smart, it really IS all about U now, isn’t it?

Click the photo gallery below to view a slideshow of all the event photos..fun!

Nespresso iced chai cappuccino

Hanging with Padma Lakshmi

Enjoy a couple of Nespresso Cappuccino recipes below, compliments of Padma Lakshmi, Nespresso’s celebrity spokesperson.

Nespresso Iced Chai Cappuccino

Ingredients

Spice Mix:
2 parts cinnamon
1 part ground cloves
1 part ground cardamom
1 capsule of Indriya from India Grand Cru
8.5 fl oz of milk
Sugar to taste
Cinnamon Stick

Preparation

Pour the brewed Indriya from India Grand Cru into a cappuccino cup.
Add about 1/8 teaspoon of the spice blend.
Froth milk using the Nespresso Aeroccino or the steam function of your machine.
Fill the cup with the prepared frothed milk and add sugar to taste.
Garnish with a cinnamon stick.

—–

Nespresso Cardamom Cappuccino

Ingredients

1 capsule of Indriya from India Grand Cru
4 fl oz of milk
1 tsp of natural brown sugar
1/4 tsp of powdered green cardamom
Pinch of crushed raw unsalted almonds
Grind of nutmeg

Preparation

Pour the brewed Indriya from India Grand Cru into a cappuccino cup.
Mix the milk of your choice with the natural brown sugar and powdered green cardamom.
Froth milk using the Nespresso Aeroccino.
Fill the cappuccino cup with the prepared frothed milk over the Espresso.
Top cappuccino with the crushed raw unsalted almonds, grind of nutmeg, and a pinch of cardamom.

—–

Below are a couple of links to the Nespresso coffee recipe sites and their Coffee Recipes book so you can create your own Nespresso coffee recipes:

Nespresso Ultimate Coffee Creations (Nespresso Global coffee recipe site):

http://www.nespresso.com/ultimate-coffee-creations/US/en/coffee-recipes

Nespresso’s Padma Lakshmi’s Recipe Page (US only page):

http://www.nespresso-us.com/ultimaterecipes/

Download a copy of the Nespresso Coffee Recipe Book

October 5, 2012May 2, 2022

Italian White Bean, Vegetable & Pasta Soup

I always look forward to the season change to Autumn – there’s something calming to the beautiful colors of the leaves, the cooler temperatures, and sunny skies. It’s a time of harvesting and celebration of autumnal fruits of the earth mixed with a sadness for the upcoming cold Winter months.

I love the heartier, warming foods Autumn brings, and there’s nothing better than a delicious bowl of homemade soup. It reminds me of when I was a kid – my Mom would always have a big pot of soup simmering away on the stove to warm us up after a day outside romping in the leaves in the brisk, cool weather. Mom’s soup was always something to look forward to and a safe haven to come home to.

This recipe for Italian White Bean, Vegetable & Pasta Soup is a simple and nutritious soup chock full of fresh vegetables and herbs, pasta and Italian Great Northern white beans. It’s great topped with some freshly grated cheese, served with crusty bread and a leafy green salad.

The good news with vegetable soup is you can substitute just about any veggies you want – throw in some kale or spinach, zucchini, green beans, peas, corn; whatever your heart desires. It’s healthy and filling and warming to the soul.

And it’s definitely worth taking a romp in the leaves if you know there’s a pot of goodness on the stove waiting for you.

Print
Italian White Bean, Vegetable & Pasta Soup

Rating: 41
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes

Yield: 4-6

Ingredients
1 tablespoon extra virgin olive oil
½ cup chopped red onion
3 cups chopped fresh tomato
2 carrots, peeled and sliced thinly
1-2 stalks diced celery
½ cup chopped yellow bell pepper
½ zucchini squash, cut into thin slices, halved
2 cloves minced garlic
½ cups dried pasta (bow-tie, penne or shells)
1 can Italian white beans
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
¼ teaspoon paprika
¼ teaspoon dried ground fennel seed
1 tablespoon chopped fresh parsley (or ¼ tbsp. dried)
1 tablespoon minced fresh basil (or ¼ tbsp. dried)
3 cups water
3 cups vegetable stock (low sodium)
A few fresh thyme sprigs or leaves (for garnish)
Freshly grated Parmesan or Romano cheese (for garnish)
Instructions
In a large stock pot or Dutch oven, heat olive oil and sauté onions, tomatoes, carrots, celery, bell pepper and zucchini over medium-high heat for 5 minutes. Add the minced garlic and sauté another 1-2 minutes.
Add the pasta, white beans, salt and pepper to taste, paprika, fennel seed, chopped fresh herbs, water and vegetable stock; cover and simmer over medium-low for 30 to 40 minutes until cooked through and vegetables are tender. Add additional salt and pepper to taste, and extra stock or water to adjust desired consistency and thickness.
Garnish with fresh thyme leaves and freshly grated cheese; serve with crusty Italian bread and a leafy green salad.
Notes
Feel free to substitute or add any veggies you like to the soup: Zucchini, Green Beans, Squash, Corn, Peas, etc.
Adjust thinness or thickness of soup by adding more or less broth and/or water to the soup while it cooks down.
3.1
https://www.theartfulgourmet.com/2012/10/italian-white-bean-pasta-soup/

October 3, 2012June 29, 2020

Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes

There’s nothing better than a fresh baked pie on a dreary, Fall day. I decided to make a savory pie (quiche) with some fresh spinach, green onions, garlic, dill, Fines Herbes, eggs, milk, Parmesan and Sharp White Cheddar cheese I had on hand. So easy, and the perfect comfort food to warm you up on a gray day like today.

I used store-bought frozen pie crusts to save time and make my life easier, but if you’re in the mood to make your own pie crust, here’s a great basic recipe by Martha Stewart. If you’re into gluten-free, check out this pie crust recipe by Bea Peltre of La Tartine Gourmande. You can also make or cut the dough into smaller mini pies or use this recipe filling for a 9-inch tart if you prefer. This is a vegetarian recipe, but would also be fantastic with a little bit of crispy bacon or prosciutto and asparagus or broccoli if you’re not a spinach fan. You can also substitute Gruyere or Fontina cheese in place of the shredded White Cheddar if you like. Serve with leafy greens tossed in a balsamic vinaigrette and a latte or glass of white wine, and you’ve got a fantastic brunch! Enjoy.

Spinach, Cheese & Green Onion Pie with Dill and Fines Herbes

Rating: 41

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8

Ingredients

1 9-inch unbaked pie shell (or handmade pie dough)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 green onions, sliced thin
1- 5 ounce package fresh baby spinach leaves
3 large eggs
1 1/2 cups milk
1 teaspoon dried dill or 1 tablespoon fresh dill
1 teaspoon dried Fines Herbes
1 tablespoon minced onion
1/2 tablespoon garlic salt
Pinch of ground nutmeg (a few sprinkles)
Freshly ground black pepper
1 1/4 cups shredded White Sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees.
Let frozen pie shell defrost and place in a 9 inch pie pan.
Heat oil and butter in a saute pan over medium-high heat. Saute spinach for a few minutes until wilted. Add minced garlic and green onions and saute for another minute or so. Remove from heat and set aside to cool.
In a medium mixing bowl, beat eggs with milk, herbs and seasonings. Add Parmesan cheese to egg mixture and stir well.
Place the spinach, garlic and onion mixture over the bottom of the unbaked pie shell. Sprinkle grated Cheddar cheese over the top. Pour egg, milk and herbs mixture over the cheese, spreading evenly inside the pie crust.
Bake pie in oven for 45 minutes until eggs are firmly set and crust is browned. If crust edges start browning too quickly, cover them with some foil half way through.
Remove the pie from the oven and let it cool and firm up for 10-15 minutes.
Slice into wedges and serve with a green salad.

Notes

*Alternative Recipe Suggestions: Add some crispy bacon or prosciutto to the quiche, substitute Gruyere or Fontina for Cheddar, or use asparagus or broccoli instead of spinach.

https://www.theartfulgourmet.com/2012/10/spinach-cheese-green-onion-pie-with-dill-and-fines-herbes/

Other Spinach Pie Recipes you might enjoy:

Paula Deen’s Crustless Spinach and Cheese Quiche

Williams Sonoma Spinach and Feta Quiche

Martha Stewart Spinach and Gruyere Quiche

October 3, 2012October 3, 2012

FLAVOURS Tasting Event with Paris Gourmet at Dream Hotel NYC

FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC

I recently attended a wonderful tasting event sponsored by Paris Gourmet at the Ava Lounge Dream Hotel in NYC. Although it rained, we still had a wonderful time sampling delicious gourmet food, champagne, wine and cocktails by Frederick Wildman and Sons, while meeting other professionals in the culinary industry. We sampled fresh homemade cheeses such as Burrata, Mozzarella and Ricotta, smoked salmon and caviar, fresh grilled pork by Iberico Fresco, Madrange French Ham, Rougie Foie Gras, fresh baked baguettes by Pain D’Avignon, and of course topped off our tasting with some gorgeous desserts!

Check out the great photos of the event below, and be sure to visit Paris Gourmet’s Twitter and Facebook pages for more info and photos of the event!

FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC

October 2, 2012October 3, 2012

Buitoni Loves Guys Who Can Cook (& so do I!) – Submit your video & enter to win $10K

Buitoni loves Guys that can cook (and so do I!) – Guys, here’s your chance!

The research is in:
– 92% of girls say they like guys who can cook.
– 61% say they wish their guy cooked more often.

On October 1st, BUITONI® launches the Girls Like Guys Who Can Cook video contest on Facebook. To enter, Submit a video that shows how a guy can turn an ordinary meal into an extraordinary one with BUITONI® pastas and sauces. You could win $10,000 and a year’s supply of BUITONI pastas and sauces, and submit it by November 4th.

From November 6th-18th, just in time for Election Day, BUITONI fans will be able to vote on the videos entered, and receive a coupon for a $1 savings on BUITONI® refrigerated pastas and sauces, when they vote the first time! Submitters of the Top 15 videos that receive the most votes will be named finalists and will win a year’s supply of BUITONI® refrigerated pastas and sauces. A panel of judges will announce the $10,000 grand prize winner on November 29th.

So get your guy to heat things up in the kitchen for a chance to win $10,000!

Go to Facebook.com/BuitoniUSA to enter and for full Official Rules, including entry requirements.

One vote per person per day from 11/6/12 – 11/18/12. Coupon limit one per person. Supplies Limited.

Check out the video below and be sure to read the Official Rules for details.

October 1, 2012October 1, 2012

Effen Vodka ART OF DESIGN Cocktail Party at The Empire Hotel Rooftop NYC!

Last week I was invited to an exclusive cocktail party for Effen Vodka at The Empire Hotel Rooftop in NYC.

This premiere, invite-only VIP event was titled THE ART OF DESIGN, with local mixologists who competed to design the most provocatively premium Effen® Vodka martini. EFFEN toasted NYC’s jet set of tastemakers, fashionistas, influencers, and more as the city’s top mixologists competed for the best EFFEN-infused cocktail.

We viewed work by local artists while enjoying the freshly designed cocktails—and then voted to decide which cocktail is best.

The Blue team was our favorite, but all the teams whipped up tasty fresh cocktails…

made with their four unique EFFEN® Vodkas: Original, Cucumber, Black Cherry and Dutch Raspberry — each continuously distilled, crisp and smooth, and suited for many delicious cocktails.