http://ringbrosmarketplace.com/blog Thu, 27 May 2010 18:29:01 +0000 http://backend.userland.com/rss092 en Fire is the beginning of cooking. Before you can master grilling you must first master fire. Now those of you with gas grills will say you don't need to know how to build a fire, but don't dismiss the art of fire making. Knowing how to put together a good ... http://ringbrosmarketplace.com/blog/?p=661 Millesimato, made exclusively from only the extra nutrient filled cow’s milk of the first one hundred days after the calf’s birth, is a certified parmigiano reggiano like no other. The unprecedented attention to detail in the production of this cheese begins with the fresh spring water located on the farm, the ... http://ringbrosmarketplace.com/blog/?p=672 Corn on the Cob with Parmesan Serves 6 1/2 cup olive oil 2 garlic cloves, chopped 1/2 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon salt 6 ears yellow corn, husked, halved crosswise Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, ... http://ringbrosmarketplace.com/blog/?p=673 Broccoli, Parmesan and Lemon Serves 4 3 heads broccoli (about 3 pounds) 3 tablespoons olive oil Salt and freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1 lemon, juiced Preheat the oven to 400 degrees F. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli ... http://ringbrosmarketplace.com/blog/?p=674 The modern method of smoking foods has evolved from a process of preserving. Long before refrigerators and chemical preservatives, smoke was used to extend the shelf life of food, particularly meat. Now days smoking, as it relates to barbecue is so much more. Smoking adds flavor. It tenderizes. And it ... http://ringbrosmarketplace.com/blog/?p=668 Typically when you think of smoked salmon you think of the mass produced, pre-packaged stuff. This is good as an appetizer or a snack. But what if you want a meal out of it? Then it's time to fire up the smoker. Smoking a salmon will not take a lot ... http://ringbrosmarketplace.com/blog/?p=669 Fennel Smoked Salmon 1 1/2 pounds salmon fillets 1/4 cup kosher salt 1 bulb fennel water black pepper Place salmon in a shallow baking dish. Place enough water in a saucepan to cover the salmon. Add salt and heat until salt is completely dissolved. Cool and pour over salmon. Let sit in the refrigerator over ... http://ringbrosmarketplace.com/blog/?p=670 Peppery Smoked Salmon Dip 1 cup smoked salmon 1 8 ounce package cream cheese 1/3 cup onion, finely chopped 2 tablespoons chives, finely chopped 2 cloves garlic, minced 1 teaspoon cayenne pepper 1 teaspoon Dijon mustard 1/4 teaspoon black pepper, ground Place all ingredients, except salmon, in a medium saucepan. ... http://ringbrosmarketplace.com/blog/?p=671 Leeks Vinaigrette Serves 4 8 medium leeks (3 1/2 pounds) 2 teaspoons salt 2 oz thinly sliced pancetta, chilled 5 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon chopped fresh flat-leaf parsley Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root ... http://ringbrosmarketplace.com/blog/?p=659 Vichyssoise Serves 6 5 leeks, washed and chopped (use just the white part) 1 tablespoon olive oil 1 liter bouillon (chicken or vegetable) 4 potatoes, peeled and diced salt and pepper 1 cup milk 1/4 cup heavy cream 1 bunch chopped chives (for garnish) Cook the leeks in the olive oil for five minutes, without browning. Add the bouillon,the potatoes, ... http://ringbrosmarketplace.com/blog/?p=660