Wednesday, December 30, 2009
Tuesday, December 29, 2009
- 1/4 red pepper, diced
- 1/4 green pepper, diced
- 5 small potatoes (fingerling, or similar)
- 1/2 small onion, finely chopped
- 1 chicken apple sausage (optional)
- 2 tablespoons olive oil
- 6 eggs
- salt and ground black pepper to taste
- 2 tablespoons milk
- 1/2 tablespoon cream
- 1/4 cup Parmesan cheese
- Steam the potatoes until just tender, about 8 minutes.
- Prepare the vegetables - dice the red and green pepper, and the onion, and set aside.
- In a bowl, whisk together the eggs, milk, cream, and cheese until frothy. Season with the salt and pepper and set aside.
- Slice the sausage into thin slices.
- Heat the olive oil in saute pan over a medium-high heat until hot, and saute the sliced sausage for 1-2 minutes.
- Add the diced onion, and peppers and saute for a further for 1-2 minutes, then add the sliced potatoes. Saute for a further minute.
- Lightly whisk the egg mixture one more time, and add to the pan with the vegetables, and reduce the heat to medium.
- Cook the egg mixture, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of the frittata is set and the top is still runny, 7-8 minutes.
- While the egg mixture is cooking, heat the broiler to a high temperature.
- Place the pan under the broiler, and continue to cook until the eggs are set and the top is golden brown, 6-7 minutes.
- Remove the frittata from the broiler and loosen the bottom with a spatula. Slide the frittata onto a plate, and cut into wedges and serve hot, warm or at room temperature.
Friday, December 4, 2009
Thursday, December 3, 2009
Wednesday, December 2, 2009
- 1lb small potatoes (fingerling, or similar)
- 2 tbs extra virgin olive oil
- sea salt
- freshly ground black pepper
- 4 tablespoons spanish sofrito sauce (to cover)
- parsley for garnish
- Steam the potatoes until just cooked, approximately 8-10 minutes.
- Remove from steamer and set aside to cool slightly.
- Cut the potatoes in half or quarters, depending on their size, to make bite sized pieces.
- Heat the olive oil in a saute pan for 2-3 minutes, then add the cooked potatoes.
- Saute the potatoes for 2-3 minutes, and season with the salt and pepper.
- Add the sofrito sauce to the potatoes, and gently heat.
- When the sauce has heated through, serve in ramekins or cazuela dishes, and garnish with a sprig of parsley.
Tuesday, December 1, 2009
Leaping Lotus is also making donations this year to Carol’s House, the domestic violence shelter for women and children in Encinitas.
So ring in the holiday season by joining Leaping Lotus and Gourmet Fusion for the most fun shopping party of the year. You can find Gourmet Fusion on the 2nd Floor of the Leaping Lotus, 240 S. Cedros, Solana Beach.
Tuesday, November 17, 2009
- 2 skinless chicken breasts
- lemon pepper
- 4 tablespoons Avocado Lemon Olive Oil
- 2 cloves garlic, crushed
- 3 oz mushrooms, sliced
- 6 oz dried penne or rigatoni
- Several sprigs of flat-leaf (Italian) parsley
- Salt and freshly ground black pepper
- 2 tablespoons shredded Parmesan cheese (optional)
- Prepare the chicken for grilling. Wash and pat dry the skinless chicken breasts and brush with some of the avocado lemon oil, then sprinkle with lemon pepper.
- Grill the chicken with the pepper facing down on a pre-heated medium hot grill for 7 minutes, turn and brush the second side with oil and pepper and grill for a further 5-6 minutes. Continue grilling, until no pink remains. The temperature of the chicken should be at least 165° F. Do not be tempted to turn the temperature to very high, as this causes the chicken to dry out, it stays moist if cooked more slowly.
- When the chicken is cooked, remove from the heat, slice, set aside, and keep warm.
- Boil the water for the pasta, then add the pasta. Cook the pasta according to the timing on the instructions (usually between 10-12 minutes for al dente pasta)
- While the pasta is cooking, prepare the other ingredients. First crush the garlic, then roughly chop the Italian parsley, saving a few sprigs for garnish, and slice the mushrooms.
- When the pasta is almost ready, heat the remaining avocado lemon olive oil in a saute pan.
- Saute the fresh garlic in the oil for 1-2 minutes, then add the sliced mushrooms.
- Add the sliced chicken to the oil mixture and coat.
- Add the pasta to the oil, and mix in the Italian parsley, salt and pepper.
- Cook for a further 1-2 minutes until the pasta is completely coated with the oil and garlic mixture.
- Garnish with parsley sprigs, and serve with additional black pepper and Parmesan cheese.
Bella Vado Avocado oils can be found at the Little Italy Mercato in San Diego. Their website, bellavado.com, also gives you more information about this natural oil.
Thursday, November 12, 2009
Tuesday, November 3, 2009
12 raw unpeeled jumbo or extra large shrimp
1 tablespoon extra virgin olive oil (Dintel Spanish)
Freshly ground black pepper
Hot Paprika (Chiquilin Pimenton Picante)
2 cloves garlic crushed
1 tablespoon dry sherry
Parsley for garnish
- Preheat the broiler to 450 degrees F.
- Brush the Cazeulas with a little olive oil, and place the shrimp in the dish or dishes.
- Drizzle the remaining olive oil over the shrimp.
- Pepper the shrimp to cover, using black and lemon pepper.
- Add Paprika, salt, garlic, dry sherry and lemon juice to Cazeulas.
- Broil for about 10 minutes, until shrimp turns pink, and flesh is firm.
- Sprinkle with parsley, and serve immediately in the sizzling Cazuelas, accompanied by crusty French bread, and your favorite cold beer or white wine.
Monday, November 2, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Monday, October 12, 2009
Thursday, October 8, 2009
Tuesday, September 8, 2009
We finished adding our new stock just in time for the Labor Day weekend, and are looking forward to the Fall Affair Gala Event which will take place on Thursday, September 17th, from 5:30 pm to 8:30 pm, at the Cedros Design District (more details to follow).
Everyone loves our new layout and additional space and we can't wait to add our new products ready for the fall season. So, if you are in the area, why not stop by and check out the new look of the Gourmet Fusion store. You can find us on the second floor at the Leaping Lotus, 240 S. Cedros, Solana Beach.
Wednesday, August 19, 2009
We have introduced stainless steel Go Green bottles for adults, kids and pets, and a separate line of kids water bottles by Quench.
The Go Green bottles come in a great selection of designs such as Butterfly (shown here), seashells, red stripes, blue stripes, and circles (click here to see full selection). All are BPA free, have a securely attached screw cap, and are lightweight and easy to carry. The 24oz capacity bottles have a wide mouth screw off top that can be filled with water, soda and ice cubes, and a small screw off top for drinking.
The pet water bottles have all the same features as the adult bottles, but they also have a roller ball tip so that your pet can lick the water instead of having it poured on his head!
Pet bottles come in three great designs - dog bones, puppy paws, and classic stainless steel. All have the words Pet Water Bottle written down the front, and make great gifts for pets, or pet owners.
The kids water bottles by Quench have been a huge success, partly because of the fabulous design which features a food grade, food safe, flip up lid, and partly because kids love the artwork on the bottles. Designs such as Green Monkey, Octopus, Pink Princess, Ocean Jungle and Red Zoo are great for back to school.
All bottles can be found in the Gourmet Fusion store in Solana Beach on the second floor of the Leaping Lotus, 240 S. Cedros, Solana Beach, CA, or online. They are also available at the Mercato in Little Italy, San Diego on Saturday mornings, and at the La Jolla Open Aire Market, La Jolla on Sunday mornings.
Thursday, July 16, 2009
If you are not familiar with Bomba Rice, it is a rice which has a very hard grain, thus allowing it to absorb more liquid (and flavor) than any other rice in the world. It is, therefore, an ideal choice when cooking paella, or saffron rice, where the rice is cooked in the broth and slowly absorbs the liquid as part of the recipe, rather than pouring the liquid away, as with boiled rice.
The beauty of bomba rice is that it is practically impossible to fail with this rice. It cannot be over-cooked, maintains its consistency, and never becomes sticky. Even though it absorbs more liquid than ordinary rice varieties, the grains remain separate and individually loose from one another. It has a wonderful mild flavor, that will not interfere with even the most subtle of flavors.
Bomba rice is expensive, but if you're looking to prepare an amazing paella, it is worth the extra cost. Gourmet Fusion has the smaller bag, 1.1lb (500g) in stock, as we thought it was a good size to try out the rice, without spending a huge amount. Our Bomba Rice is Certified Origin Paella Rice from the L'Albufera Nature Preserve in Valencia, Spain, and retails for $6.99. It can be found online or in our Solana Beach store at Leaping Lotus.