Guilt-Free Pancakes

Gluten-free, sugar-free pancakes your family will love
by: Morena Escardó

Photograph by Morena Escardo

Breakfast is the most important meal of the day. What we eat in the morning determines our blood sugar levels throughout the whole day. This will affect our energy, mood and appetite. In other words, depending on what you and your family eat first thing in the morning, you’ll need more or less coffee to get through the day, crave more or less junk food and sweets, and get along better—or worse—with each other. Your kids will also do better at school with a proper breakfast, which is a very big deal.

Yes, breakfast is that important.

A healthy, balanced breakfast should not have too much sugar or processed carbs—and pancakes, the ultimate kid-friendly morning treat, are most often full of both. Pancakes are usually made with processed flour and sugar, and then drenched in syrup with all kinds of unhealthy sweeteners—including high fructose corn syrup, if your maple syrup of choice isn’t real maple syrup. Even so, real maple syrup should also be a limited addition to your family’s diet because of its high sugar content.

However, there are ways to turn this morning staple into a healthier breakfast for all. Swapping regular flour for brown rice flour will allow people with celiac disease or gluten sensitivity enjoy the morning pancake ritual, too. Adding fruit for sweetness or a little honey is another way. Lucuma powder, made from the Peruvian lucuma fruit, can also add a maple-like flavor to your pancake batter.

If your kids have never tried the real thing, they’ll love these. If they’re used to regular pancakes, changing to a healthier version may take some getting used to, but sooner or later, it will become a real treat for them too. Experiment with different fruits, natural sweeteners and gluten-free flours until you find your favorite combination.

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RECIPE: Guilt-Free Pancakes

Yields 8 pancakes

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Ingredients

• 1/2 cup brown rice flour
• 1/4 cup water
• 2 ripe bananas, divided (1/2 a banana in the batter, and 1 1/2 bananas sliced for garnishing)
• 1 large egg
• 1 tablespoon lucuma powder
• 1 teaspoon baking powder
• 1/2 cup ripe mango (chopped)
• 1 cup strawberries
• 2 tablespoons raw honey
• 4 teaspoons ghee, coconut oil or butter (use 1/2 teaspoon per pancake)

Directions

1. Process all ingredients (except strawberries, honey, ghee and mango) in a blender until smooth (use only 1/2 a banana). You may need to pause it and stir with a spatula a few times to keep the dry ingredients from sticking to the sides of the blender.
2. Add the mango and process for about three seconds.
3. Heat 1/2 teaspoon ghee, coconut oil, or butter in a nonstick frying pan over medium-low heat.
4. Add 1/4 cup pancake batter, spread it with a spoon or spatula to form a circle, and cook for three minutes, or until you can easily turn it with a spatula.
5. Turn the pancake and cook the other side for two more minutes.
6. Transfer to a plate, add ½ teaspoon more ghee, coconut oil, or butter to the pan, and repeat. Do this with the rest of the batter until you run out.
7. Serve the pancakes with strawberries and the remaining 1 1/2 bananas sliced on top, drizzled with honey.

The 6 Veggies with the Most Protein

BY KATY LINDENMUTH

Vegetables aren't typically known for being a great source of protein, but there are some sneaky ones out there that contain a decent amount—so we asked Emily Gilbert, R.D., for the best plant-based ways to get this essential nutrient.

Something important to keep in mind: "Plant proteins are 'incomplete' proteins, meaning they don't contain all of the essential amino acids," says Gilbert. To make sure you get the different types of amino acids you need, make sure to combine these veggies with whole grains.

Peas
Each half-cup contains three and a half grams of protein. Try them in thiscreamy fresh pea soup with mint.

Spinach
You'll find three grams of protein in a half cup of spinach. Get your fill with one of these yummy spinach smoothies.

Baked Potato
Another stealth source of protein? Potatoes! A medium-sized one contains three grams. Need some fun topping ideas? Make these spinach- and goat cheese-stuffed baked potatoes. 

Broccoli
Broccoli's not just filled with fiber (2.6 grams per half cup)—it's also a great source of protein, with two grams per serving. Up your intake by sampling one of our four favorite broccoli recipes.

Brussels Sprouts
These little green guys get a bad rap, but they're actually nutritional superstars: Each half cup packs two grams of protein, along with 247 milligrams of potassium and 110 micrograms of vitamin K. Luckily for haters everywhere, we found these six new (and delicious) ways to eat Brussels sprouts.

Corn
OK, we know that corn is technically a grain. But you can find it in the produce aisle—and you'll be glad to know that half a cup of kernels provides two grams of filling protein. Try this grilled corn with lemon-parsley butterwith dinner tonight. 

10 Gourmet Definitions

The world of gourmet is one of taste and style; from colorful portions to vintage wine collections. The practice of appreciating the beauty and artful nature of our food must have been around since the beginning of civilized society. However, the term gourmet is said to have been originated in France. In its early usage, gourmet referred specifically to wine stewards, who were usually employed by wine dealers to serve as their connoisseurs. In the early 18th century, gourmet was given a much broader definition from just referring to wine tasters to mean connoisseurs and other individuals known to pay particular attention to their wine and food.

Today, it is generally accepted that the term gourmet means high quality food and wine, which are usually presented aesthetically. The term also refers to individuals who appreciate gourmet cuisines. There has been a perception, built from earlier centuries, that gourmet foods were exclusively meant for the rich. However, due to the increasing public awareness about climate change along with our health and the importance of natural food, there has been an increase in the number of people patronizing gourmet food.

This article will reveal 10 areas of gourmet and their definitions relating with gourmet.

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Definition 10)  Wine
The different types of wines we have today are the result of the experiments of curious grape farmers in the past who tried different combinations when brewing their grapes. Red wine gets its color and heavy taste from the fact that the grapes are blended with their skin. Rose wine is produced with a similar process, but the grape’s skin is separated after a short while, hence the pink color. White wine and rose wine have about the same acidity level, which is reasonably lower than that of red wine. It is possible to produce rose wine by mixing red and white wine; however, this is illegal in some countries. Red wine has the longest storage time – some bottles have been known to be shelved for over 50 years. White wines and rose wines are stored for a maximum of 25 years. As wine ages, the fermentation process causes its compounds to form into aggregates; this is why mature wines have sediments (they are usually filtered from the wine before it is drunk).

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Definition 9)  Gourmet Gift Basket
A gourmet gift basket differs from other gift baskets in some notable ways. First, a gourmet gift basket must be made of wicker – although the size and shape may vary. The content of a gourmet gift basket is also different from that of ordinary gift baskets. While normal gift baskets may contain dried fruits, canned food, biscuits and jam, a gourmet gift basket usually comes with fresh exotic fruits, wine and cheese among other rare food and non-food items. Decorations are very important for gourmet gift baskets – this adds the finesse aesthetic quality to the package. It is common to see items in gourmet gift baskets arranged beautifully according to their colors and shapes.

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Definition 8)  Gourmet Recipes
Many gourmet recipes have colorful stories behind them. Surprisingly most of these high end recipes today, were created due to the unavailability of the usual food stuffs.

One such recipe is the Chicken Marengo recipe. According to the story, Napoleon Bonaparte was at the battle of Marengo, and having fought all day without food was quite hungry. His cook, Dunard, sent out people to gather the food they could from the nearby houses, but all they got was a little chicken, some shrimps, eggs, garlic and tomatoes. The chef made the best meal he could with these items, (adding some cognac) and Napoleon loved it. This is how Chicken Marengo recipe came to be.

Another interesting gourmet story features the famous composer Guiseppe Verdi. He is said to have been a big foodie with a particular interest in Italian local foods like Spalla Cotta di San Secondo (he once sent a handwritten recipe of this meal to the Ricordi family, which still exists today).

There are many simple gourmet recipes, however, due to the intricate nature of these meals and the extra care and attention taken in preparing them, the quickest gourmet dish can be prepared in no less than 15 - 30 minutes. Here are some examples of gourmet recipes:

Shrimps and Mussels

Pork chops on a bed of vegetables

Gourmet Japanese Seared Beef:

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Definition 7)  Gourmet Dessert
Desserts are one of the best ways to express the color and style of gourmet dishes. There are literally hundreds of simple gourmet dessert ideas. Dessert recipes are the perfect avenue to capture the unbounded richness of gourmet dishes. One of the earliest recognized gourmet desserts is Crème brûlée, which was first recorded in Cuisiner roial et bourgeois by Massialot. It is prepared by simply sprinkling sugar over custard and heating it. Although most people who eat gourmet dishes choose to do so as part of a healthy eating goal, gourmet desserts are noted to contain ingredients with very little nutritional value such as sugars and cream. This is partly why most gourmet desserts are served in very small portions. There are basically two secrets to making good gourmet desserts. The first is to use the best ingredients available and the second is to treat the dessert like a work of art. With gourmet dishes, the taste and the presentation of the food item rank equal in their level of importance.

Chocolate gourmet dessert with strawberry:

Gourmet dessert menu from a restaurant:

Slice of homemade Italian tiramisu dessert:

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Definition 6)  Gastronomy
Did you know that there is a discipline dedicated to the study of food? Gastronomy has been described as the art and study of food and eating. Gastronomy has greatly influenced the spread of healthy food culture around the world and the development of gourmet cuisines. By influencing people to appreciate food, gastronomy ensures “the senses can be used to fully appreciate and relish the hedonistic pleasures of life.” Another common term associated with gourmet is a gourmand. Both terms (i.e. ‘Gourmet’ and ‘Gourmand’) are generally accepted to mean a gastronome or a person who inquires about and appreciates the beauty of food. However, there is a general perception that gourmand refers to a glutinous kind of appreciation for food. Gourmet refers to a more reserved appreciation of food which is usually marked by discretion.

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Definition 5)  Gourmet Vegetarian
Did you know that there are gourmet vegetarian dishes? Indeed the ideas of gourmet and vegetarianism are compatible since gourmet dishes promote the use of many fresh fruits and vegetables. According to ‘Gourmet Vegetarian’ by Jane Price, there are “a vibrant selection of [gourmet] vegetarian recipes that make gorgeously fresh, seasonal produce the star of any meal you create.” It is interesting to note that most gourmet vegetarian recipes are quite old. In another part of her book, Jane Price supports this assertion with the following statement. “Far from being the sub cultural statement that vegetarianism came to mean in the 60s and 70s, enjoying meatless meals has long been a part of balanced, local diets of the planet.”  Here are some examples of vegetarian gourmet food.

Delicious field salad with grilled pumpkin stripes:

Gourmet vegetarian mushroom burger:

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Definition 4)  Gourmet on a Budget
Is it possible to maintain a gourmet diet with a very slim budget? It is natural to associate gourmet with expensive food, however this is a false assumption. Gourmet refers to any food that is fresh, organic and free of harmful materials. It is possible to maintain a gourmet diet on a budget. It is necessary to plan your meals in order to successfully indulge in gourmet dishes on a budget. Try to eliminate the unnecessary expenses as much as possible. It is also advisable to shop after meals, as cravings that lead to impulse buying will be reduced. For the best gourmet food products, it is best to shop at the farmer’s market.

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Definition 3)  Gourmet Mushroom
There are special types of mushroom referred to as gourmet mushrooms. These mushrooms are usually not available in supermarkets and only at specialty shops. Button and Portobello mushrooms are the two most common types of mushroom used in food. These mushrooms however, are not gourmet mushrooms. The main difference between gourmet mushrooms and regular mushrooms is in the richness of the flavor. Gourmet mushrooms can be either fresh or dried. Most gourmet mushrooms only grow in certain parts of the world, therefore can be quite expensive. It is important to purchase gourmet mushrooms from a farmer’s market or outlet that specializes in edible fungi, as improper storage may cause the mushroom to lose some quality. It is also possible to easily grow your own gourmet mushrooms.

Delicious stuffed mushrooms with meat and cheese:

Roasted gourmet mushrooms with vegetables:

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Definition 2)  Gourmet CoffeeGenerally, gourmet coffee is used to describe any blend of coffee bean cultivated with a special method that gives it a distinctively rich taste. This term does not refer to a particular type of coffee bean, or coffee from a particular place. Just about any coffee can be referred to as gourmet, regardless of whether it is roasted light or dark and whether it is grown in a particular continent. The disadvantage of the open nature of this term is that it can be appropriated by unscrupulous sellers to sell low quality coffee as gourmet.

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Definition 1)  Gourmet Serving Tips
Serving is an important part of gourmet cuisine – it is through artful serving that food is made to communicate that characteristic gourmet essence. All gourmet food items in cans, jars and bottles should be kept at room temperature until they are opened. This gives the food a longer shelf life past the best before date listed by the manufacturers. It is important to remove food from metal cans after it is opened. In cooking gourmet sources, bring it to boil slowly, this way the sauce retains its full essence. Practice arranging the food to create that splash of colors and appetizing appeal typically characteristic of gourmet cuisines.

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Added Tid Bits

There are also pet gourmet foods on sale today. These items are prepared with the same high quality materials that are characteristic of gourmet dishes. The menu includes “dishes like wild salmon and whipped egg soufflé with garden greens, part of Fancy Feast’s Elegant Medleys line, or Outback Grill, an Australian-themed entree from Weruva, with native fish like barramundi and trevally.  ”The key to understanding and appreciating gourmet is to conceptualize it is an art. Prepare and savor your gourmet cuisines like one of the classical painters would go about creating a piece – with care and unwavering attention. Hopefully, these 10 definitions have sparked your interest about the world of gourmet.

By: Jay Adrianna

Food Trends of 2014 + Flavor Forecast for 2015

Posted by artfulgourmet 

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

A lighter and healthier classic comfort food: Vegetable Lasagna

Posted by artfulgourmet

Vegetarian Lasagna

Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.

Print

A lighter and healthier approach to the classic comfort dish Lasagna

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 10-12

Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.

Ingredients

• 12 lasagna noodles
• 1 1/2 tablespoon olive oil, divided
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, chopped fine
• 1 cup zucchini, chopped fine
• 1 cup fresh spinach, chopped fine
• 1 cup carrots, chopped fine
• 3 cups marinara sauce (homemade or prepared)
• 1 cup Ricotta cheese
• 1 cup low-fat Parmesan cheese, shredded
• 1 cup low-fat or 2% Mozzarella cheese, shredded
• Salt and pepper, to taste
• Fresh basil leaves or parsley, torn for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
3. Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
4. Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
5. Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.

Notes

Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.

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Kristen in Wonderland: Eataly NYC

Welcome to Eataly – a journey through Mario Batali’s 
Italian Wonderland

Ah, Eataly. The hottest buzzword in the New York food scene over the past few months. Grand Opening: August 31st, 2010. Mario Batali and Lidia Bastanich’s dream child venue – I needed to get there. Fast.

After hearing all the buzz about this grand Italian Wonderland, I decided to make several attempts to get a quick glance at this gem, but after two attempts of around-the-block lines of people, I started getting discouraged, as my anticipation grew to get a peek at this amazing palace, just taunting me with the sight of it. I could only peek through the windows with my jaws open, chomping at the bit to get in there. As if I were peering through the looking glass, into another land, surreal and far away from mine.

After waiting over a month to get in this place, I was determined to make my way in and begin my foodie excursion. One Sunday afternoon, my boyfriend and I went on a stroll to Madison Square Park, and on the way encountered a pop-up mini food festival and market. There we bought a variety of fresh herbs and spices and French salt concoctions, and then bought some artisan cannolis (Almond Joy coconut and chocolate, Pistachio Cream, and Chocolate Peanut Butter Cup – um, heaven!) while taking in all the other food stand delights, all the while holding ourselves back to pigging out on fresh Bavarian pretzels, gourmet burritos and Fatty Cue BBQ, knowing our Eataly destination was next.

When we arrived at Eataly, the line was surprisingly non-existent and we bolted through the front door like a couple of kids in a candy shop. We walked in the Coffee Bar entrance, and immediately my eyes grew large and my blood started pumping, taking in the crowds and grandeur of this palatial food hall. First stop: the Cappuccino/Espresso Bar with its enormous, shiny espresso machine and customers milling around it as if they were sitting in a café on the sidewalks of Italy, crowding around the bar, sipping their strong shots of Italian roast, with not a care in the world but to laugh and tell stories with their friends for hours on end. A few counters down and across were imported chocolates and homemade fine desserts such as pastry tarts and mousses, tiramisu and the like. My heart was really pumping now.

As we passed down the hallway, the floor to ceiling shelves seemed to swallow us in with rows of Lavender Honey, Italian teas, nuts and other bite-sized delights that flickered before our eyes at every angle. I felt like I was Alice in Wonderland, who fell down the rabbit hole and woke up in a strange, new land – intriguing and familiar, enticing and strange. I wanted to explore more and this was just the beginning.

We made our way down to the Salumi area and picked up some Italian Proscuitto, spicy Sopressata and a big block of Parmigiana Reggiano – hmmm, appetizers for our Italian feast I have already started creating in my mind. Fontina, Romano, sheeps milk cheese, the selection was endless and daunting. The seafood counter was next, with shiny silver, pink and red whole fish, smoked salmon, baby octopus, clams, mussels, shark and swordfish. Some of the creatures were a bit eerie and scary, but fresh and beautifully displayed on ice with handwritten signs describing the fare.

Next we entered The Piazza – the grand food hall in the center of Eataly with grand arches and domed ceilings carved in fine architectural detail. You could feel a buzz in the air and the energy of a European outdoor marketplace where the Italians gather with family and friends for an all day feast. It emanated a sense of awe and drama, with its tall ceilings, food and wine stations in every corner, a bar and tall tables with stools in the center, as the waiters flew by with massive platters of gourmet cheese, fresh sliced meats, crusty bread and tall flowing glasses wine. I felt a bit claustrophobic as people were fighting their way through the crowds to get a seat in this hectic maze of food heaven.  I was excited. Amazed. I felt as if we had arrived at the Queen’s palace in all its glory and I wanted in.

We sat at the bar and ordered an Italian dry red, as we sampled some bread and cheese on a cutting board, watching the other patrons eat and drink with a zest for life. In one corner there was a fresh Mozzarella bar, around the corner “Il Pesce”, the seated counter raw bar and antipasto area. We took our wine glasses with us and made our way to the book store near the beer and wine area, and down to La Pizza & La Pasta, a seated counter and table area that serves artisanal dried and fresh pastas and Napoleon 10” pizzas. The smell of baked bread and garlic overwhelmed us as my hunger grew to find my own tasty morsels to whip up an Italian feast at home.

We made our way to the shelved dry goods, an array of pastas, olive oils, imported cans of tomatoes, capers, artichokes and balsamic vinegars and my hunt became full on for the perfect ingredients for our feast. We bought some whole Cherry tomatoes, Extra Virgin olive oil and garlic, fresh Italian bread, artichokes and jarred basil pesto. I felt dizzy by the overwhelming selection of imported goods, and eventually our shopping cart was so heavy, we needed to take a quick rest from all the madness. We found a hidden kitchen in the back corner of the venue, where Lidia Bastanich holds cooking demos and classes and wine tastings, known as “La Scuola”. This kitchen was stocked and fit for a King as we sat in awe, sipping our wine.

Our journey was slowly coming to an end, 2 hours later, and we passed through Manzo, the formal dining, and meat-centric restaurant, headed up by chef Mike Toscano. It was dark and moody, with a quiet elegant atmosphere. We felt a bit out of place as we snuck through to get back to the main hall to find our way out. We passed the Rotisserie meats bar, eyeing the roasted chickens and meats, and stood at the crossroads signage trying to figure out where to check out. With a slight head buzz from our wine, we passed through the gourmet hall once again, eyeing the chocolates and coffees and desserts. I resisted as the tiramisu and layered cakes and tarts taunted me from the countertops, as my taste buds said yes, and my wallet said no. Pure Torture.

We finally made our way out and headed home, anxious to savor our Italian goodies and prepare our feast. Cracking open a bottle of red, we crushed the cherry tomatoes and garlic, sautéed the zucchini in olive oil, and threw in the parsley and garlic salt we bought from the Spice vendor in the park and our sauce was underway. Sipping our wine and waiting for the Spinach penne and Garlic bread to cook, we nibbled on breadsticks and basil pesto and smiled at each other as I grated the fresh Parmigania Reggiano for our pasta dish.

I felt proud and accomplished, as if I had gone to a strange land on an adventure and learned something new. Bettered myself in some way. A fantastical getaway, if only for a moment…I was happy and complete. It felt good to be in the comfort of my own home, enjoying a homemade Italian meal with my man on a Sunday evening. Check. Mission Complete.

Check out all the pictures from my foodie excursion here: