Gourmet Fusion Store Blog

Cherries in Red Wine

2010-06-30T15:51:00.000-07:00

Cherry season is well under way here in San Diego, and the farmers' market has been selling wonderful juicy bing cherries for over a month now. The season in San Diego lasts for several months starting in mid-late May, so now is the time to buy them at their best.

As the cherry season is short in most areas, preserving them is a great way to prolong the season, and they can be used in sweet and savory dishes. This recipe for cherries in red wine can be done safely using a hot water canner, as the cherries have high acidity, as do the wine and orange juice. You will need 4 Ball or Kerr pint jars, together with lids and bands to make this recipe. Alternatively, if you do not wish to hot water can the fruit, simply make the recipe and refrigerate the fruit, but use within 2-3 days.

Recipe for Cherries in Red Wine

Ingredients (makes 4 pints)

2 quarts red wine
2 cups sugar
2 cups orange juice
24 whole cloves
16 3-inch strips orange zest
4 pounds Bing cherries, pitted (about 8 cups)

Recipe

Place the wine, sugar, orange juice, cloves, and orange zest in a medium pot. Bring to a low boil over a medium heat, stirring to dissolve the sugar.
Have ready 4 scalded pit jars and their bands (to scald, dip the jars in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 mins).
Simmer new lids in a small pan of hot water to soften the rubberized flange.
Add the cherries to the wine, simmer for 10 minutes, until they are soft but not collapsed.
Remove the cherries with a slotted spoon, and ladle them into the hot jars.
Reduce the wine mixture to about half its volume.
Strain the wine mixture, and pour over the cherries in jars, leaving 1/2 to 3/4 inch headspace.
Wipe the rims, set on the lids, and screw on the bands fingertip tight.
Place the jars in a big pot with a rack in the bottom and add enough water to cover he jars by 3 inches.
Bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 20 minutes.
Turn off the heat, allow the jars to rest in the water for 5 minutes, and then remove.
Allow the jars to cool, untouched, for4 to 6 hours.
Check the seals, and store in a cool, dry place for up to a year. Refrigerate after opening.

This fruit is amazing drizzled over pound cake, cheesecake, or served in tall glasses with whipped cream, ice cream, or yogurt. It makes an elegant dessert in minutes, and looks stunning with the dark fruit.

It can also be served with savory dishes, if you heat it first. More recipes can be found alongside this one in the book, Well Preserved by Eugenia Bone, a great book for anyone interested in home canning.

Growing Grapevines from the Mercato

2010-06-28T16:43:00.000-07:00

As Gourmet Fusion is a vendor at the Little Italy Mercato on Saturdays on Date Street, San Diego, I am often able to go and see what some of the other vendors are offering for sale. This week I was talking to Lissy Keily with Maness Vineyards about growing grapevines in San Diego, and could not resist buying some to try out.

Maness Vineyards of Jamul is selling a selection of grapevines at the Mercato for you to grow at home yourself and are happy to give you information about growing the vines, the wine these grapes produce, and the tours and products offered at their winery.

I live by the coast and have a container garden with many different kinds of plants which thrive all year round, but as every gardener knows, there are also the plants that simply don't make it, so I am keen to see what happens to these three plants.

The vines we chose were Nebbiolo (red), Sauvingon Blanc, and a red Zinfandel. I planted them on Sunday and am trying to find a sunny spot for them, as they like plenty of sun, but also like cool evenings, so the marine climate by the beach may work. Grapevines also like a climate that has more sunny days than rain, so that is not a problem in San Diego county. They apparently don't need a lot of water (also good), and according to the Sunset Western Garden book the vine can grow unchecked for the first summer, and the more leaves the better. They are pretty small at the moment, just 12 - 18 inches tall, but I'll keep you posted on their progress.

Mediterranean Olive Oils & Vinegars at Gourmet Fusion

2010-06-02T15:29:00.000-07:00

The Gourmet Fusion store is now offering specialty olive oils and vinegars through its online store. These delicious oils and vinegars are perfect for summer salads, pasta, and grilling (the lemon oil is especially good with fish).

We have three types of Spanish extra virgin olive oil - mandarin orange, Spanish lemon, and rosemary, as well as a natural extra virgin olive oil.

Our two vinegars are a rich, dark Vindaro Rioja Balsamic vinegar, and a 12-year reserve Moscatel semi-sweet vinegar.

If you are looking for a simple salad that is a little different, this mixed spring greens salad takes minutes to make, and is sure to be a hit at any dinner party or barbecue.

To make the salad we used Mallafre Catalonian extra virgin olive oil pressed with mandarin oranges and the Sotaroni white Moscatel vinegar.

To make this delicious salad, all you need is:

1 packet of mixed green salad

1/2 can of small mandarin oranges

2 tablespoons Mallafre mandarin oil

1 tablespoon Sotaroni white Moscatel vinegar

Rinse and pat dry the mixed salad, and place in a salad bowl. Mix together the oil and vinegar and pour over the greens. Toss together to distribute the dressing, and place the mandarins on the top. Serve as a light main course, or as a side dish with crusty bread.

Ossobucco

2010-04-16T12:21:00.000-07:00

Ossobucco, a northern Italian dish, came to mind recently when I bought a new paperback by Stuart Woods the other day, as one of the main characters in his books, Stone Barrington, always asks for this dish when he visits his favorite Italian restaurant.

Ossobucco in Italian literally means "bone with a hole", and consists of slowly cooked veal shank which is cooked until tender. It is often served with risotto or pasta, but can also be served with fresh vegetables such as asparagus. This recipe includes carrots in the sauce, but these are optional.

Ossobucco Recipe
Ingredients

1/2 cup all purpose flour
6 slices veal shank, each 1 1/2 inches thick, tied with kitchen string
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 medium carrots, sliced
salt and freshly ground pepper to taste
1 cup dry white wine
2 cups meat stock
1/4 cup chopped fresh flat-leaf Italian parsley
2 small cloves crushed garlic
1/2 teaspoon grated lemon zest

Method

Spread the flour on a plate and dust the veal, tapping off the excess. In a large, heavy pot over medium heat, melt the butter with the olive oil. Add the veal and cook on the first side until golden brown, about 4 minutes.
Turn the meat and add the onion, carrot and 1 crushed garlic clove to the pan, scattering it around the pieces of veal. Sprinkle with salt and pepper. Cook until browned on the second side about 4 minutes.
Add the wine, bring to a simmer and cook for 1 minute. Add the stock and bring to a simmer. Reduce the heat to low and cook, covered, turning occasionally, until the meat is tender, 1 1/2 - 2 hours. (The dish can be prepared up to this point, cooled, covered, and refrigerated for up to 24 hours. To continue, reheat gently over low heat for 20 minutes).
Combine the parsley and remainder of the garlic on a cutting board and finely chop together. Transfer to a bowl, add the lemon zest, and toss together. Scatter the mixture of the veal. Baste the veal with the sauce and simmer for 5 minutes longer.
Transfer to a warmed serving dish or individual plates and serve at once with risotto, pasta or vegetables.

Pizzaiola Halibut

2010-04-16T12:06:00.000-07:00

Pizzaiola is an Italian classic sauce recipe which is often served with beef but works equally well with any firm fish such as, halibut, tuna or swordfish. La Pizzaiola is made with tomatoes, garlic and oregano in olive oil, the same as a pizza sauce. The sauce is very easy to make and when served with fish makes a light and healthy summer meal. This recipe is from Antionio Carluccio's book, an Invitation to Italian Cooking.

Ingredients (serves 4)

4 halibut steaks
1 medium can tomatoes, chopped
4 tablespoons olive oil
2 pinches dried oregano
2 cloves garlic
flour for dusting
salt and freshly ground black pepper

Method

Dip the fish into the flour.
Heat the olive oil in a heavy pan over a high flame.
Fry the fish in the oil turning once until cooked through.
Remove from the pan and keep warm.
Slice the garlic and add it to the olive oil, reduce the heat a little and almost immediately, before the garlic starts to brown, add the tomatoes, oregano, salt and pepper.
Stir and cook for 5 minutes, then return the fish to the sauce.
Heat through for a further minute or two to allow the fish to soak up the flavor of the tomatoes before serving.
Serve the fish with the sauce with a green side salad and crusty bread.

Braciole

2010-04-14T14:24:00.000-07:00

If you are looking for a tasty Italian meal, and feel like making something more adventurous than Spaghetti Bolognese, Braciole is a great alternative. Braciole is stuffed beef rolls in a marinara sauce. It takes a little time to prepare, but it is well worth the effort.

The recipe below serves four, and the rolls can be made several hours ahead of time, and kept in the refrigerator, so that you are not rushing around when your dinner guests arrive.

Ingredients

4 thin slices of round steak
4 slices prosciutto ham
1/2 cup fresh white breadcrumbs
1/3 cup grated romano
1 cup beef stock
2 cloves garlic, minced
salt and pepper to taste
4 tablespoons olive oil
2 cups canned Italian tomatoes, drained
2 tablespoons tomato paste
1/2 cup dry red wine
1/2 teaspoon oregano
4 tablespoons flat-leaved (Italian) parsley, minced

Method

If your supermarket has a butcher, ask him to pound the slices of steak, otherwise, you will need to do this yourself. They need to be quite thin in order to roll properly.
Blend breadcrumbs, cheese, garlic, parsley, oregano and season with salt and pepper.
Place a slice of prossciutto on top of each steak, then spread one fourth of the breadcrumb mixture in the center of each slice, roll it up, tuck in the endss and tie with thread.
Heat olive oil in a heavy casserole, and brown the meat rolls on all sides.
Add tomatoes, tomato paste, wine and half a cup of stock, bring to the boil.
Cover and simmer for about 1 1/2 hours.
Add more stock if necessary.
When the meat is tender, season the sauce with salt and pepper, and serve with pasta such as penne, or rigatoni.

Jambalaya

2010-04-14T14:22:00.000-07:00

This weekend I decided to make Jambalaya, as it is a dish I have not made for some time. Jambalaya is a Creole dish found in many different forms in the southern states of America and in Central America. The dish contains pepper and chillies which gives it its hotness, and often the fleshy oysters found in the Gulf of Mexico are included. These are shelled and arranged over the rice a few minutes before the dish is cooked, so that they solidify, but remain fleshy.

However, when I arrived at the supermarket for the ingredients, not everything was available, so some improvising was necessary. Stone crab claws could not be found anywhere (not even frozen), but here in California we had an abundance of Alaskan King Crab legs, so I used these instead, chopped into approximately 3-inch lengths, resulting in a slightly more sweet flavor which contrasted well with the pepper and tangy lime flavors. The recipe below gives the original recipe, but feel free to substitute seafood and pork flavors with whatever you have available locally.

Ingredients (serves 4)

2 medium green peppers
18 oz tomatoes
4 oz boiled ham
8 oz large shrimp, shelled
4 crab claws (Stone or Common crab)
4 rashers rindless smoked bacon
3 oz onions, finely chopped
1 garlic clove, crushed
7 oz long grain rice
1/2 teaspoon salt
freshly ground pepper
sprig of thyme
1 teaspoon lemon balm
1 chili, finely chopped
2 teaspoons lime or lemon juice
chicken stock to cover

Method

Dry fry the diced bacon, and then lightly fry the onions in the bacon fat, over a moderate heat. Add the crushed garlic and finally the diced peppers. Simmer the vegetable mixture for about 5 minutes, or until the peppers are tender and the onion transparent.
Sprinkle in the rice, and stir until it is transparent and beginning to swell. Add the salt, pepper, thyme and lemon balm.
Marinate the finely chopped chili in the lime juice for 10 minutes before adding it to the other ingredients in the pan. Make sure that the chili is well distributed throughout the dish.
Stir in the ham and tomatoes. Pour on the chicken stock and cook oer a high heat for 5 minutes. Then fold in the prawns, crab claws. Set the oven at moderate (180 C, 350 F, gas 4). Place the pan in the preheated oven and cook for about 20 minutes.

This recipe was found in the book Shellfish by Anton Mosimann and Holger Hoffman.

Spaghetti alla Puttanesca

2010-04-14T14:17:00.000-07:00

Like most people, I am constantly looking for quick and easy meals to make in the evening, and this recipe is ideal. It is great because most of the ingredients are things you can keep on hand in dried form or canned, so it can be made quickly without the need to go shopping.

Ingredients (Serves 4)

1/4 cup olive oil
3 large cloves garlic, minced
3 chopped anchovy fillets in olive oil, plus 1 tablespoon of the oil (optional)
2 1/2 cups canned whole plum tomatoes, chopped with juice
1/4 cup pitted black olives, chopped
1/4 cup capers
1 teaspoon fresh oregano, or 1/4 teaspoon dried
1 teaspoon fresh thyme, or 1/4 teaspoon dried
1/2 teaspoon red pepper flakes
Salt
12 oz dried spaghetti or other strand pasta
3 tablespoons fresh flat-leaf (Italian) parsley, minced

Method

Bring a large pot of water to a boil.
In a large frying pan over low heat, warm the oil and garlic until fragrant but not colored, about 2 minutes.
Add the anchovies and their oil, and cook, mashing them with a wooden spoon, for about 2 minutes.
Raise the heat to medium and add the tomatoes and their juice, and the olives, capers, oregano, thyme, and red pepper flakes.
Cook, stirring frequently, until the sauce thickens, about 20 minutes.
Season to taste with salt.
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water.
Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
Drain, reserving about 1/4 cup of the cooking water.
Add the pasta to the sauce along with the parsley, tossing to combine.
Add as much of the cooking water as needed to loosen the sauce.
Warm briefly over low heat to blend the flavors and serve.

Paella

2010-04-12T12:41:00.000-07:00

I used to make this recipe in England, and now make it here in California with slightly different ingredients. If you do not know Paella, it is an everyday Spanish dish, and its ingredients vary greatly, but the nearer you are to the coast, the more seafood it will contain. As well as seafood, it also contains chicken and pork (even if in the form of sausage or ham).

Ingredients (serves 4)

1 lb clams (littlenecks are good)
1/2 lb shell on large shrimp
2 cooked boneless chicken breasts
2 mild italian or chorizo sausages
1 medium sized red pepper
1 can diced tomatoes
1 tbsp. olive oil
1/2 large onion chopped
1 crushed garlic clove
12 oz bottled clam juice
1/2 glass dry white wine
10 oz long grain rice
Saffron threads (infused)
5 oz fresh or frozen peas (thawed)
Salt & pepper to taste
Lemon & parsley garnish

You can vary the ingredients by adding mussels, langostinos, or lobster and you can use ham or pork instead of sausage.

1. Prepare the shellfish. Wash the shrimp under running water, and scrub the clams and leave to soak to remove any sand (if they are particularly sandy, leave them for 5-6 hours).

2. Pour boiling water on the saffron threads and leave to infuse for 15-20 minutes.

3. Chop the onion into small pieces, and crush the garlic.

4. Remove the seeds from the pepper and cut into strips.

5. Part cook the sausage in a frying pan with a little cold water for about 6 minutes. Remove from pan and leave for a few minutes to cool. Blot with a paper towel to remove excess fat and remove the skin with scissors. Cut the sausage into small pieces.

6. Heat the olive oil in a frying pan and lightly fry the onion and crushed garlic until the onion is transparent. Add the part cooked sausage and fry over a high heat. Add the pepper to this mixture and cook for five minutes.

7. Add the cooked chicken and tomatoes. Cook gently for 2 minutes before adding the white wine, saffron liquid, and about half the clam juice. Stir well.

8. Stir in the rice, then bring the mixture to the boil.

9. Add the shrimp and the clams and stir well. Cook with the lid on for approx. 20 minutes, until the rice is cooked. Check frequently while cooking, as the rice absorbs the liquid quickly, so add more clam juice as needed.

10. Serve with lemon wedges and parsely garnish. Enjoy!

Ratatouille

2010-04-12T12:27:00.000-07:00

If you are trying to think of a different way to cook summer vegetables, why not take a leaf out of Disney's book, and make ratatouille? Ratatouille is a vegetable stew from Provence in Southern France. It makes a colorful and delicious vegetable dish when all of the summer vegetables are relatively inexpensive. It can be served hot with grilled or roasted lamb or pork, or chilled with garlic bread as an appetizer. You might even get the kids to try some if you tell them it's called Ratatouille!

Ingredients

olive oil for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 teaspoon salt
1 lb zucchini, sliced
1 lb tomatoes, skinned, seeded and chopped, or 1 x 14 oz can tomatoes
1 large eggplant, sliced
1 green pepper, cored, seeded and sliced
freshly ground black pepper

Recipe (serves 4 to 6)

Heat 2 spoons of oil in a large saucepan.
Add the onion and garlic and fry until golden.
Add the remaining vegetables, season well with black pepper and stir in enough water to come about half way up the mixture.
Bring to the boil, stirring constantly, then lower the heat, cover and simmer gently for at least 30 minutes, stirring occasionally.
The vegetables should be broken down and soft, and the juices quite think.
Adjust the seasoning and transfer to a hot serving dish, or cool and chill in the refrigerator.

Pasta with Simple Marinara Sauce

2010-04-12T12:23:00.000-07:00

I have been asked many times what my favorite meal is, and despite the many elaborate, and sophisticated meals that I have eaten in restaurants, and painstakingly made myself, I always come back to basic Italian Marinara sauce and pasta.

I have sampled many different foods at the different food shows we attend but I am always reminded that the best food in the world is often the simplest. The beauty of this sauce is that it is quick and easy - anyone can make it, and it always tastes good. It is inexpensive, and you can make a huge batch and keep it in the refrigerator, or freeze it. You can use it in different ways - either use it as a simple sauce with pasta, or add chicken, shrimp or other seafood, and serve it with a green salad, and crusty bread. So, in these difficult economic times, it is a nutritious and inexpensive meal to make - and kids love it, too!

Marinara Sauce (serves 6)

1/4 cup olive oil
1/2 cup onion
1 clove garlic
3 cups canned Italian tomatoes, chopped
2 anchovy fillets, mashed (optional)
1/2 cup dry white wine
1/2 tsp. oregano
1/2 tsp. basil
1 tbsp. Italian parsley, chopped
salt and pepper to taste

Heat oil in a saucepan, and saute onion and garlic until light golden.
Add white wine.
Stir in tomatoes, and all other ingredients.
Add salt and pepper to taste.
Simmer for 30 minutes.
Serve with spaghetti, or pasta of choice.

Lemons and Limes

2010-03-31T13:47:00.000-07:00

As the seasons change, different fruits and vegetables appear and disappear at the farmers market, depending on where you live. I took a look at the La Jolla Open Aire Market website, as they have a great list of all our seasonal fruits and vegetables, and noticed that we are lucky enough to have lemons and limes in season all year round.

This reminded me of a recent conversation I had with my father who still lives in England, who spent many weeks trying to find limes at the local stores, as he wanted to "experiment" making some lime marmalade. Admittedly, he lives in a very small country town, but even so, it made me realize what an amazing climate we have here in Southern California. Citrus fruits, such as lemons and limes, not only add color and flavor to many dishes, but are a great source of vitamin C, essential to help boost our immune system.

The recipe below for Classic Lemon Bars appeared in a recent food network magazine, and is sure to be a crowd pleaser.

The lemon bars are simple to make using a food processor, and of course, take advantage of those super juicy lemons found at the farmers market all year round.

This recipe makes 24 bars.

Ingredients for the Crust

Vegetable oil for greasing pan
1 1/2 sticks cold unsalted butter, diced
2 cups all-purpose flour
3/4 cup packed light brown sugar
3/4 cup confectioners' sugar, plus additional for garnish
1/4 teaspoon salt

Ingredients for the Filling

4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (about 8 lemons)

Recipe

Make the crust: Place the rack in the middle of the oven and preheat to 350 degrees. Grease a 9 x 13 inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides. Grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/-inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

Colossal Grilled Shrimp

2010-03-31T13:42:00.000-07:00

In Southern California, we are lucky enough to be able to grill outdoors practically all year round, but if grilling season is a long way off for you, this recipe can also be made indoors under the broiler.

If you are looking for something simple, that is still elegant enough to impress the most discerning of guests, try these grilled Colossal Shrimp. These large shrimp, often known as the Giant Tiger Prawns, are imported into the United States from the Pacific and Indo-Pacific regions. They are much bigger (usually between 6-13 inches in length) than other shrimp and retain their shape well during cooking. If you cannot find these in the stores, the Blue Shrimp, from the west coast of Mexico, makes a good alternative.

These were marinated in a simple lemon and olive oil marinade and served with a Greek salad and pita bread. The Mediterranean flavors of the marinade also go well with Italian style food, so you could serve them over angel hair pasta tossed in olive oil and garlic, with a green salad on the side. Either of these meals is very light and ideal for a hot summer evening.

Colossal Grilled Shrimp with Mediterranean Marinade (serves 4)
Ingredients

3 tbsp fresh lemon juice
4 tbsp light olive oil
1 clove garlic crushed
salt
freshly ground black pepper
12 raw unpeeled Colossal Shrimp (use more if using a smaller shrimp)

Recipe

Combine lemon juice, olive oil, garlic and a dash of salt and freshly ground pepper in a glass bowl.
If the shrimp are not already deveined, slit the back of the shrimp and remove the vein with a deveiner, rinse and pat dry with paper towel.
Add the shrimp to the marinade and toss to coat evenly.
Cover bowl and refrigerate for 30 minutes up to an hour.
Remove from the marinade and grill over medium-hot coals until the shell is pink and the flesh opaque, depending on the size of the shrimp. The shrimp we used took 4 minutes each side to cook.

While the shrimp are cooking you can prepare a simple Greek salad using mixed spring greens, tomatoes, and cucumber tossed in olive oil and red wine vinegar (seasoned with a little salt if you like). Mix in a salad bowl and sprinkle with crumbled feta cheese and black olives. Serve with pita breads lightly grilled on both sides.

Spaghetti with Chanterelles in White Wine

2010-03-30T08:50:00.000-07:00

One of the nice things about being part of the Little Italy Farmers market is that you are able to buy some really great produce from the local vendors, and get cooking tips and techniques at the same time.

Last weekend we bought some chanterelles from the resident "mushroom man" at the Date Street, San Diego market, and he suggested we make a white wine reduction with shallots to bring out the full flavor of these hard to find wild mushrooms, so that's what we did.

Golden chanterelles taste earthy and smell fruity, and are one of the most sought after wild mushrooms. Because of their subtle flavor, they work extremely well in simple dishes like the pasta dish shown above, or soups, casseroles, risottos and stir fries, which help bring out the wonderful flavors.

Like all mushrooms they require careful cleaning, as dirt gets stuck inside the gills (much like leeks), so rinse them under cold water for a few minutes, then pat them dry on a paper towel.

They are prepared in much the same way as any other mushrooms, you cut off the rough end of the mushroom, and depending on the size of the chanterelles you have (they range from the size of cultivated button mushrooms to about 6 inches in width), you can either leave them whole, or slice them. The outer skin on the mushroom can also be removed, if you prefer.

This recipe makes a really light meal, and you can also add pancetta or bacon (sauteed with the shallots), and serve the pasta with a tossed green salad.

Spaghetti with Chanterelles (serves 2)

Ingredients

1/4 cup olive oil
1 small shallot (finely chopped)
10 oz (approx) chanterelles
1/2 cup dry white wine
salt and freshly ground black pepper
6 oz spaghetti
few sprigs fresh Italian parsley

Recipe

Bring a large pan of water to the boil for the pasta. Once boiled add the pasta and cook according to the instructions for al dente.
In a large frying pan over a medium heat, warm the oil. Add the chanterelles and saute for 2-3 minutes until lightly golden. Remove from the pan and keep warm.
Add the chopped shallots to the mushroom liquid, and saute for 1-2 minutes.
Add the white wine to the onions and cook until most of the alcohol has evaporated, about 1 minute at a high heat.
Return the chanterelles to the wine and onion mixture, and season to taste with salt and pepper. Cook for a further 2 minutes (the mushrooms should be just cooked but still tender).
Drain the pasta and add the cooked pasta to the sauce, along with the Italian parsley.
Add a little more olive oil, if needed, and toss to combine.
Serve immediately and garnish with a sprig of parsley.

Mugs on Sale at Gourmet Fusion

2010-03-24T12:48:00.001-07:00

Now is a great time to shop at Gourmet Fusion online if you are looking for Easter and Mother's Day gifts.

All of our ceramic and glass mugs - including mug and coaster sets, like the cute little tabby shown here - are on sale through March 30th.

Why not combine a mug with one of our cast iron or ceramic infuser teapots, or one of our specialty teas, to make an extra special gift.

We always combine shipping, and are happy to gift wrap and answer any questions you may have to make your shopping experience simple and fun.

Check out our range of mugs, teapots and tea at the Gourmet Fusion store online, or in the Leaping Lotus, Solana Beach. (Sale items online only).

Wine to Lose Weight?

2010-03-12T10:58:00.001-08:00

I am not quite sure how this works, but recent research has concluded that women who drink moderate amounts of alcohol tend to gain less weight over time than those who drink no alcohol. This included wine - both red and white, beer or liquor.

Research carried out at Brigham and Women's Hospital in Boston studied the alcohol consumption of over 19,000 women, all starting out at healthy weights. Over the 13 years taken to carry out this study, most women gained weight. However, those who consumed a light to moderate amount of alcohol gained less weight, and were less likely to become overweight or obese. The conclusion drawn from this was that those who drank moderate amounts of alcohol tend to eat less food, particularly carbohydrates.

The reaction to this article which was carried in USA Today appeared to be skeptical, at best, and I have to agree that a glass of wine for me usually means I need to bring out appetizers and snacks (see the picture), so it doesn't often lead me to eating less. I wonder if a similar study has been carried out with men?

Spicy Italian Sausage Sauce with Penne

2010-03-01T17:04:00.000-08:00

This is a variation on the traditional marinara pasta sauce, as it has the addition of hot Italian turkey sausages, and an abundance of colorful vegetables. The sweetness of the carrots and yellow pepper combines wonderfully with the hot peppery sausage.

You can use pork or turkey sausage, and both taste great. We chose turkey as it is the healthier option with less calories.

Ingredients

(serves 4)

3 hot Italian sausages, skinned and sliced
1/2 onion, diced
3-4 small carrots, diced
1 celery stalk, sliced
1/2 small yellow bell pepper, sliced
1 tbsp. olive oil
4 tablespoons red wine
1 can chopped tomatoes, drained
1 clove garlic, crushed
1 tsp. dried oregano
1 tsp. dried basil
2 dried bay leaves
1 tablespoon tomato paste
salt and pepper to taste
basil leaves for garnish (optional)
8 oz dried penne

Method

Make the sauce: Heat the olive oil in a saucepan and saute the crushed garlic. Add the tomatoes, dried oregano, dried basil, bay leaves, and red wine and bring to boil. Cook for 2 minutes at high heat. Reduce the heat and stir in the tomato paste, salt and pepper.
Simmer the sauce for a further 6 minutes, then remove from the heat.
Meanwhile, heat a pan of boiling water for the pasta, and add the dried penne. Cook according to the instructions (about 10 minutes for al dente).

4. Skin the sausages, and cut into slices about 1/2 inch thick. Heat the sausages in a pan, adding a little water, if necessary - no oil is usually needed with Italian sausages. Cook for 5-6 minutes.

5. Add the chopped onion, carrot, bell pepper and celery to the pan and cook with the sausage meat for a further 5 minutes - 6 minutes until the vegetables are tender.

6. Add the marinara sauce to the sausage and vegetable mixture, and heat through.

7. When the pasta is cooked drain, and add to the sauce mixture.

8. Serve immediately, and garnish with the fresh basil leaves.

Gourmet Fusion's Mediterranean Diet

2010-02-11T11:50:00.000-08:00

We at Gourmet Fusion have long been advocates of the Mediterranean diet - mainly because we love Mediterranean food, and most of the meals we cook at home have a Mediterranean influence. We also carry several types of virgin and extra virgin olive oil in the Gourmet Fusion store, and oil and vinegar dressings are always the first choice on our salads.

Many of us have read of the benefits of a diet rich in olive oil, whole grains, fish and fruit, because of its low cholesterol and benefit to a healthy heart, but a new study finds that such a diet may also protect aging brains from damage linked to cognitive problems.

The latest study was carried out at Columbia University Medical Center, New york City, and all of the participants, who averaged 80 years old, had no history of strokes, and had MRIs to look for brain infarcts - that is, tissues that have died because of reduced or cut-off blood supply (these infarcts are in fact strokes, but are so small that they escape notice).

The participants were divided into three groups - those who followed the the diet to a high degree, those who followed to a moderate extent, and those who followed very little at all during the previous six years. The people who strictly adhered to the Mediterranean diet had a 36 percent reduced risk of stroke compared with those who followed in the least.

Other studies have already found that this type of diet also lowers the risk for depression, cancer, heart disease, Alzheimer's and premature death, and as it tastes so good anyway, it is probably something we should all consider including as part of a healthy lifestyle.

Lobster Cocktail

2010-02-10T09:12:00.001-08:00

I recently read a survey that said 79 percent of American people believe that Valentine's Day is romantic because they eat special food that they have prepared for, or with, someone special. It also found that 65 percent of those questioned were planning to celebrate Valentine's Day by cooking and sharing a romantic evening at home this year, rather than going out to eat in a restaurant.

With that in mind, I thought I would share this recipe that I have made many times over the years for special occasions, and its elegant simplicity has never failed to impress and delight our guests. The recipe uses lobster, which is expensive, and may be difficult to obtain in some areas, so the lobster could be replaced with large shrimp (fresh or frozen) with equally good results.

Ingredients

1 lobster (about 1 1/2 lbs), boiled
1 lettuce heart
4oz mayonnaise
2 teaspoons tomato puree
1 tablespoon cognac, or brandy
2 teaspoons lime or lemon juice
generous pinch of ground ginger
12-15 drops Tabasco sauce
1 teaspoon sweet paprika
salt to taste
4 slices lime
4 black olives

Method

Shell and slice the lobster.
Arrange the lettuce leaves in four glasses and top with the lobster slices.
Beat the mayonnaise with the tomato puree, cognac or brandy, and lime or lemon juice.
Season with ginger, Tabasco, paprika and salt.
Stir in half the whipped cream.
Pour the dressing over the lobster and garnish with the remaining cream, the lime and the olive.

To make sure this cocktail is a winner, choose to serve it in tall, elegant glasses.

You can prepare these cocktails ahead of time, and refrigerate for up to an hour, then simply add the remaining cream and garnishes just before serving.

To make the evening really special serve with champagne, or a dry white wine, and melba toasts or crispy bread.

This recipe, along with many other delicious shellfish recipes and cooking tips can be found in the amazing book, Shellfish, by award winning chef Anton Mosimann.

Strawberries at Little Italy's Mercato

2010-02-03T08:07:00.000-08:00

One of the great things about living in San Diego's beautiful climate is that strawberry season starts at the end of January. How awesome is that? As Gourmet Fusion is a vendor at the local farmers' markets on Saturdays and Sundays, this means we have first pick of the freshest, tastiest food San Diego County has to offer.

At the Little Italy Mercato on Date Street, Kawano Farms of Oceanside is selling these juicy, field-fresh strawberries every Saturday morning. They are great to use in smoothies, desserts or just to snack on, and as well as their amazing taste, strawberries are full of goodness too, falling into the category of foods known as "super foods".

If you are looking for a yummy snack on super bowl Sunday, why not try this favorite that we published in our blog some time ago, but that proved to be so popular it is worth mentioning again.

This recipe is from "The Deen Brothers Cookbook", who if you didn't know, are Jamie and Bobby Deen, the sons of the Food Network's Paula Deen.

This simple, yet wonderful recipe, makes use of the abundant strawberries at the farmers market (or supermarket) right now.

They make an elegant looking dessert as part of a buffet, or can be served at a fancy brunch or as part of a cheese tray.

Ingredients

32 whole large strawberries, hulled
12 ounces cream cheese, softened
1/2 cup confectioners' (powdered) sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Method

1. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut sides down, on a serving platter. Carefully, cut the berries into 4 wedges, cutting almost to, but not through, the bottoms. Fan the wedges just slightly, taking care not to break them. Set aside.

2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

The Little Italy Mercato takes place every Saturday between 9 am and 1:30 pm on Date Street, San Diego, between India and Union Street.

Healthy Green Tea at the Gourmet Fusion Store

2010-01-28T13:42:00.000-08:00

At Gourmet Fusion we love green tea, as not only is it a great pick me up in the middle of the afternoon, it is also now very well known for its anti-oxidant properties.

Today I saw a report that the American Journal of Obstetrics and Gynecology has published research showing that green tea could be beneficial in the treatment of uterine fibroids. The research carried out at Meharry Medical College in Nashville has shown that green tea extract can eradicate fibroid lesions in lab animals, and shows great promise as a treatment in humans.

Clinical trials will begin soon, and we hope that they prove successful, as this could lead to the self-treatment and self-management of this condition by millions of women.

Gourmet Fusion carries four types of green tea in its Leaping Lotus store in Solana Beach, and also online.

Jasmine Petal, our most popular tea, is available as a loose leaf tea in a cylinder, and also in biodegradable tea sachets.

Our other green teas - Orange Sencha, Tropical Goji Green, and Tamayokucha Extremely Green Tea are all available in biodegradable tea sachets.

We also carry some of these teas in a convenient tea traveller size, ideal for those on the go.

All have a slightly different flavor, but all have a great taste. Why not try them all and see which you like best?

More Benefits of Blueberries

2010-01-18T16:20:00.001-08:00

Blueberries are always on the top of everyone's list when we think of super foods, and they are a great antioxidant, but recent research has shown yet another benefit.

According to the findings published in the Journal of Agricultural and Food Chemistry, blueberries may be associated with improved learning and word recall, and may be of potential benefit to older adults at risk of developing dementia or Alzheimer's disease.

We love blueberries and always use them as a topping for cereal at breakfast time, and they make a colorful addition to fruit salad. If you cannot find fresh blueberries, benefit can also be obtained from frozen blueberries, and preserves, such as Gourmet Fusion's organic blueberry preserve from Spain that can be found in the Gourmet Fusion store at the Leaping Lotus, Solana Beach.

Gourmet Fusion Goes to the Cats!

2010-01-18T15:09:00.000-08:00

Everyone who knows the Gourmet Fusion store knows that we have a very popular line of ceramic products featuring the mischievous Cattitude cats, and many of our dish towels feature cats, too.

Knowing that many of our customers are cat lovers, we couldn't miss the opportunity to meet with them at the Cat Fanciers' Show when we heard it was being held at the Del Mar Fairgrounds in Del Mar this weekend.

We will be there with all our cat favorites, plus some of our regular kitchen products to join in the fun and games. We will also be giving samples of some of our most popular teas and coffee.

If you don't know what the Cat Fanciers' show is, it is a "best in show" for cats. At the Del Mar show more than 30 breeds of cats will be represented, and there is also a class for Household Pets. This is the first time we have been part of this show, and we are really excited about it.

The event is taking place on Saturday 23 / Sunday 24 January at the Del Mar Fairgrounds, 2260 Jimmy Durante Boulevard, Del Mar, CA 92014.

The show is open between 10 am and 5 pm both days, and costs $8.00 for adults and $6.00 for children. More information can be found at the website of the Del Mar Fairgrounds.

Year End Sale at Leaping Lotus

2010-01-06T08:57:00.000-08:00

It's time for the 2009 year end sale - or should we say the 2010 new year sale, at the Leaping Lotus in Solana Beach, and the Gourmet Fusion store will be offering a store wide sale on all of its products, including kitchenware, teapots, gourmet foods, teas and coffee.

The sale begins on Thursday January 7, 2010 with a private shopping event for invited customers beginning at 6pm through 8 pm. The sale is then open to the public on Friday January 8, through Sunday January 10 until 6 pm.

Located right in the heart of Solana Beach's Design District on Cedros, Leaping Lotus is a great place to shop for gifts, or browse for new ideas.

The Gourmet Fusion store can be found on the 2nd floor, Leaping Lotus, 240 S. Cedros, Solana Beach, CA 92075. Tel (858) 720-8283.

Green Salad with Mandarin Oil & White Vinegar dressing

2009-12-30T12:44:00.000-08:00

If you are looking for a simple salad that is a little different, this mixed spring greens salad has a zesty salad dressing which is light and refreshing, and an ideal choice after the heavy meals that most of us have eaten over the holiday period.

It takes minutes to make, and was an instant winner at the holiday gala at the Gourmet Fusion store in Solana Beach. Even those who thought that the olive oil pressed with mandarin would be too strong a flavor with the light salad, were delighted at the subtle flavor the oil mixed with white vinegar added to this dish.

To make the salad we used a Spanish oil and vinegar sold in the Gourmet Fusion store.

The oil we used is Mallafre Catalonian extra virgin olive oil pressed with mandarin oranges.

The Sotaroni vinegar is a semi-sweet 12-year reserve white Moscatel vinegar which is made from pure Moscatel grapes that have been aged in American oak barrels. It was the winner of several awards, including the 2007 NASFT Finalist for best vinegar, and when you taste this vinegar you understand why!

To make this delicious salad, all you need is:

1 packet of mixed green salad

1/2 can of small mandarin oranges

2 tablespoons Mallafre mandarin oil

1 tablespoon Sotaroni white Moscatel vinegar

This Spanish oil and vinegar, can be found in the Gourmet Fusion store, inside the Leaping Lotus, 240 S. Cedros, Solana Beach, along with many other Spanish gourmet products.

Gourmet Fusion Frittata (Tortilla)

2009-12-29T15:51:00.000-08:00

This recipe is adapted from the recipe for Spanish omelette (tortilla espanola) and the Italian frittata.

The traditional Spanish omelette is probably Spain's most commonly served dish, served in tapas bars throughout the country. The true Spanish omelette contains only three ingredients - potatoes, onions and eggs, plus salt and the oil in which it is cooked.

Frittatas are traditionally served as antipasti, and contain vegetables such as roasted bell peppers, sauteed zucchini, or caramelized onions. Both make great appetizers, and also a good light main meal, served with a mixed green salad, as shown here. In our recipe we have also added chicken and apple sausage, but if you prefer, you can use vegetables only.

Ingredients

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

Recipe

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.

The frittata can be cooked up to a day in advance, covered and refrigerated. Bring to room temperature before serving, and serve with salad, or as an appetizer with a glass of wine.

Tree Lighting in San Diego's Little Italy

2009-12-04T08:58:00.000-08:00

Gourmet Fusion has a busy weekend planned. We will be at San Diego's Little Italy Mercato at 9 am thru 1:30 pm, and then we will be taking part in the Tree Lighting and Christmas Village.

The big event will be when Santa arrives at 4:30 pm on Little Italy's Fire Engine #3, and the lighting of the Christmas Tree at Date & India. The festivities continue right through until 7pm, and we may even see some snow flurries on Date Street.

Gourmet Fusion will be offering all kinds of gift ideas, great for stocking stuffers, or a special treat for yourself. Look out for the Deglingos, Deglingos mini-clips, Cattitude and lots of holiday tree ornaments.

We will also be selling our popular battery operated Light Garden flowers and willow branches, to make your holiday glow.

So come see us tomorrow Saturday, December 5th at the Mercato between 9 am and 1 pm, at Date and Union Street, San Diego, or the Holiday Village between 3:30 pm and 7:pm, on Date Street between India and Columbia.

Preserved Flowers at Gourmet Fusion

2009-12-03T08:24:00.000-08:00

Gourmet Fusion has recently introduced a new range of preserved flowers into its Leaping Lotus store for the holiday season.

Designed and hand crafted by Mia of M & C Floral Design, these beautiful works of art are a wonderful gift idea that will continue to delight long after the holidays are over.

If you are not familiar with preserved flowers, they are fresh flowers from different parts of the world that have been preserved with a special processing technique, and then made into beautiful arrangements.

The wonderful thing about these arrangements and floral displays is that although they are real flowers, the method of preserving allows you to keep them looking fresh for several years with minimal attention.

They should be kept indoors in normal lighting (not direct sunlight), and away from humidity, and carefully dusted from time to time. Unlike air plants, they do not require any water or misting.

We have a variety of arrangements, from the smaller arrangements such as the one shown at the top, great for wedding favors, or special gifts, to the larger free standing arrangements which make ideal center pieces.

They can also be arranged in frames and on plates which can wall mounted, or placed on a center table as a beautiful focal point in any room.

You can find more arrangements by M&C Floral Design at the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Solana Beach.

Tasty Sofrito Sauce Potatoes

2009-12-02T10:35:00.000-08:00

This recipe was inspired by one of the newer sauces that we carry in the Gourmet Fusion store - our Rustic Spanish Sofrito Sauce. It makes a great side dish with steak, or fish, and is a simple appetizer or tapas.

Sofrito sauce is a tomato sauce that is often used as the base sauce in traditional paella. It is different to an Italian tomato sauce as it contains almonds which give it a subtle sweetness. Our recipe is simplicity itself, and tastes delicious.

Ingredients

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

Method

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.

Sofrito Sauce can be found in the Gourmet Fusion store at the Leaping Lotus, or in our online store.

This versatile sauce is also good as a base for pizza. Stop by the store for our gala on Thursday December 3rd and try some for yourself.

Carnivale on Cedros

2009-12-01T16:10:00.001-08:00

Can you believe it is time for the fourth and final gala of the year at the Leaping Lotus in Solana Beach? The theme for this event is Carnivale on Cedros, featuring stilt performers, acrobats, jugglers and living statues stationed in different locations along the main street of the Design District.

All of the major stores will be open, and there will be a great Carnivale atmosphere all the way down Cedros.

So mark your calendars for December 3rd, and come ready for a fun shopping party starting at 5:00 pm right through until 9 pm.

Leaping Lotus is always a great place to go for gifts, and beautiful items for your home, and there are items to suit every pocket.

Gourmet Fusion has a full range of great gift ideas. For the pet lover, take a look at our pet water bottles, cat and dog dish towels, and cattitude ceramics. We also have a great range of teas and teapots, gourmet food items, and many kitchen products that are both practical and fun.

Leaping Lotus will have live music from “Third Coast Jazz,” near the front entrance, and throughout the store vendors will be serving cookies and appetizers.

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.

Chicken & Mushroom Pasta with Avocado Lemon Oil

2009-11-17T10:48:00.000-08:00

One of the great things about being part of the farmers' market is that you get to try some amazing food. Not only are the fruits and vegetables the freshest, and tastiest you can buy, there are also many other products available, such as the avocado lemon oil, featured in this pasta dish.

This recipe conjures up everything about living here in Southern California. The chicken in this recipe is first grilled, a year round activity here, and the olive oil is made from locally grown avocados and lemons. The final dish is delicious, with a subtle balance of avocado, lemon and chicken flavors.

This oil is also great for dipping, or to make a simple vegetarian pasta by sauteing cooked pasta for 2-3 minutes in olive oil combined with crushed garlic.

Chicken and Mushroom Pasta with Avocado Lemon Olive Oil

Ingredients (serves 2)

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)

Method

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.

This meal can be served with a green salad, and is great with a dry white wine, such as Pinot Grigio or Sauvignon Blanc, or San Pellegrino water with a slice of lemon.

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.

Deglingos at Gourmet Fusion

2009-11-12T08:57:00.001-08:00

The Gourmet Fusion store really is a fusion of fun and entertaining products, and not all of our products are kitchen related - we carry some products because they are popular, and our customers enjoy the unexpected variety of items they find in our store.

If you are not familiar with the Deglingos, they are funky, quirky animals each with their own unique personality and design. BigBos The Wolf is shown here, and he comes dressed in a pinstripe suit, with red and white spotted tie, pink herringbone vest, and beige checked socks.

Deglingos have been manufactured with the highest quality and finishing in mind. They have been tested in one of the most recognized laboratories in the world and comply with EN71 European regulations which guarantee a high level of safety. As such they are suitable for all ages except for Original Pikos and Chikos which are recommended for 3+ year olds.

We also now carry the new mini-clip Deglingos, which are just as quirky, and just as much fun as the full sized Deglingos, but you can take them anywhere - clip them on your bag, belt or use them as a key chain. A great gift idea!

You can find the Deglingos family, together with the mini-Deglingos at Gourmet Fusion inside the Leaping Lotus, 240 S. Cedros, Solana Beach, California, or at Gourmet Fusion online.

Gourmet Fusion Spicy Shrimp Cazuelas

2009-11-03T08:20:00.000-08:00

At the Gourmet Fusion store we sell three different types of Spanish Paprika, and many customers often ask us what type of dishes you can use paprika for, so here is the recipe for Spicy Shrimp Cazuelas.

You can buy the Spanish Paprika, Olive Oil and terra cotta (lead free ceramic) Cazuelas in our store, but we don't sell the shrimp!

Ingredients

12 raw unpeeled jumbo or extra large shrimp

1 tablespoon extra virgin olive oil (Dintel Spanish)

Lemon pepper

Freshly ground black pepper

Salt

Hot Paprika (Chiquilin Pimenton Picante)

2 cloves garlic crushed

1 tablespoon dry sherry

Parsley for garnish

Recipe

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.

In this recipe we have used the Chiquilin Pimenton Picante, to give our shrimp the hot, and spicy flavor, but this recipe works equally well with either the Pimenton Dulce (mild), or the Pimenton Ahumado (smoked).

All have a slightly different flavor and aroma, but all taste delicious. They can be found in the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Cedros Design District, Solana Beach, or online.

Popular Poachpods at Gourmet Fusion

2009-11-02T08:42:00.001-08:00

We keep selling out of our popular Poachpods at the Gourmet Fusion store, but they are back once again ready for the fall season.

These ingenious little egg poachers by Fusionbrands take the pain out of poaching an egg, and with these floating silicone cups you can have perfectly poached eggs in 4-6 minutes, with no watery egg white, and no messy clean up!

Poachpods by Fusionbrands are a modern silicone egg cooking tool. These flexible silicone molds float in the water during cooking and are ideal for poaching eggs, baking and molding.

How to Poach an Egg in a PoachPod

Evenly oil the PoachPod, crack an egg into it, and float in boiling water. Cover the pan with a lid and cook in boiling water for 4 to 6 minutes or to desired firmness. Use a slotted spoon to remove the pad from the water. To remove the egg from the Poachpod, run a spoon around egg edge, then flip pod inside out and gently push egg out.

How to Bake Flan, Frittata or Cakes in a PoachPod

Fill the PoachPod with your favorite batter and place on a pan for support and cook as directed in your recipe.

How to Mold Foods in a PoachPod

Fill PoachPod with food to be molded, chill if needed, and flip PoachPod inside out to remove food.

PoachPods are ideal for a quick breakfast or supper snack, and the possibilities are endless!

Fusionbrands has won numerous design awards for this great little gadget that has been approved by the FDA. You can find Poachpods online at the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Solana Beach, and at our Farmers Markets in San Diego's Little Italy (Saturday mornings), and La Jolla (Sunday mornings).

Start shopping for the holidays!

2009-10-29T16:01:00.001-07:00

Gourmet Fusion has just received a new shipment of beautiful cast iron teapots, great gifts for the upcoming holiday season.

All the designs are handcrafted in cast iron, with a food-safe enameled interior, and due to the strength of their construction, they can be used as a teapot, or placed on a stove top as a kettle to boil water. They all have a removable stainless steel infuser that fits just under the lid, so you can easily use whole leaf tea (or tea bags) in just the same way as you would use our ceramic infuser pots (i-pots).

The cast iron teapot has its origins in China, and later became popular in Japan in the 17th century, where it became known as "Tetsubin" ("Tetsu" and "bin", meaning iron and vessel).

We also carry a cast iron trivet, featuring a hobnail design, to use with our cast iron teapots, so you can enjoy your pot of tea without damaging your table.

All of our cast iron pots can be found, together with our range of teas, at the Gourmet Fusion store in the Leaping Lotus, 240 S. Cedros, Solana Beach, and at our online store.

We also carry a small range for sale at our popular Farmers Markets in San Diego's Little Italy on Saturday mornings, and at La Jolla's Open Aire Market on Sunday mornings.

Loose Leaf Tea at Gourmet Fusion Store

2009-10-28T08:34:00.001-07:00

The Gourmet Fusion store has recently introduced three types of loose leaf tea by Two Leaves and Bud, two green teas and one black tea. All have been available for some time in biodegradable sachets, 15 to a box, but are now available in these great eco-friendly tea cylinders. Great for gift giving, just in time for the holidays.

Jasmine Petal

Classic Chinese Green Tea dried with Jasmine Petals

The first is our most popular tea, the Jasmine Petal, in the lavender colored cylinder. This classic green tea is the most consumed in China, and is traditional green tea which has been dried with jasmine petals. However, as many of my customers have commented, it produces a very light, subtle flavor, and the slight floral fragrance of jasmine, known to relax the nervous system, pairs well with Asian food. It is grown in the Fujian Province, where the teas exhibit a depth and complexity not found in lesser teas.

Orange Sencha

Organic Green Tea with Italian Orange

Our second green tea is Organic Sencha Green Tea, in the lively lime green cylinder.

This Japanese green tea blend has the flavor of Italian red oranges added, giving a slight tanginess to this Japanese classic. Sencha is the most consumed tea in Japan. This long leafed tea, finished in the sun, also includes sunflowers, orange peel, and just a hint of Italian red orange flavor to add just a hint of sweet and spicy to this classic green tea. This smooth tea, with slight citrus flavor, makes a great daytime tea to sip while you are at work, or studying.

Assam

Organic Breakfast Tea

Our third loose leaf tea in the crimson red cylinder is the classic Assam tea, often known as English Breakfast Tea.

This tea is produced in the oldest tea growing region of Assam in north east India that has low, rolling hills creating a great environment for rich tea. Assam is one of the most popular teas in England, and although this full bodied, deep gold tea is ideal for breakfast, it is still one of the most widely served teas for all day in England. This traditional, full leaf tea produces a rich multi-layered malty flavor.

All of our teas can be found at Gourmet Fusion in the Leaping Lotus store at 240 S. Cedros, Solana Beach, CA, together with a great selection of teapots, and of course, online.

Olive Oil Could Help Alzheimer Sufferers

2009-10-27T11:46:00.000-07:00

Gourmet Fusion recently had a special promotion on our extra virgin olive oils in the Leaping Lotus store at Solana Beach. Most people are aware that the "Mediterranean diet" which includes fish, lean meat, vegetables and fruit, and an abundance of olive oil is considered one of the healthiest in the world. Olive oil is an essential part of the Mediterranean lifestyle, and its diversity lends itself to most cooking methods and many dishes, including salad dressing, pasta making, and baking.

It is, therefore, good to learn that new findings published in the journal, Toxicology and Applied Pharmacology, have just shown that a compound found in extra virgin olive oil could deter proteins from disrupting the nerve cell function that causes Alzheimer's disease. Scientists have discovered that the compound, oleocanthal, beneficially alters the structure of highly toxic proteins known as ADDLs. ADDLs are believed to directly disrupt nerve cell function, eventually leading to memory loss. The scientists are optimistic that with further research these findings could help identify effective preventive measures to help combat Alzheimer's disease.

So, if you are looking for a quick appetizer or snack, pour a little olive oil in a ramekin or olive oil dish, add some chopped garlic, or balsamic vinegar (or both) to make a healthy dip. Chop up a crusty loaf of bread for dipping, and invite your friends over for a glass of wine. Perfect!

Gourmet Fusion has extra virgin olive oils available online, and in the Leaping Lotus either natural flavor, or pressed with lemon, orange, or rosemary.

The source of the above research on Alzheimer's: Toxicology and Applied Pharmacology, Volume 240, Issue 2, October 2009.

Fun at Little Italy Festa

2009-10-12T12:38:00.000-07:00

So how was the 15th Annual Italian Festa in Little Italy, San Diego? Well, we got up early and set off in the dark, but when we arrived at about 6:30 am, the buzz and anticipation of the day ahead could already be felt. Some tents were already up - in fact, some vendors, were almost set up, even though Festa didn't begin until 10 am. The restaurants were starting to put out their ovens and grills for the day, and the smell of coffee filled the air.

People began arriving early, and locals walked their dogs, went to church, or breakfast. They didn't seem to mind that many of us had not finished setting up properly, in fact, half the fun was in seeing what we would set out next. We made our first sale long before the opening of Festa at 10, and continued to talk to customers for the rest of the day, learning many new things, including that San Diego's Little Italy has the largest dog population per residence in the US! It certainly seemed that way when you looked around.

Our dog water bottles, and silk screen printed dog dish towels were very popular, as well as our fun spreaders with every kind of theme, and our teapots and cast iron tetsubin teapots.

Talking to our customers is a great way for us to get to know what products are the most popular, and what other items people might like. If you didn't get a chance to go the Festa, stop by at one of our Farmers' Markets - Mercato at Date and Union on Saturday, and The La Jolla Open Aire Market, Girard Avenue, on Sunday.

I am expecting new holiday products to arrive this week, so the coming weeks at Gourmet Fusion will be fun.

Gourmet Fusion at Little Italy Festa

2009-10-08T08:22:00.000-07:00

Gourmet Fusion has been very busy over the last few weeks in the store at Solana Beach, and at our two farmers' markets in San Diego's Little Italy on Saturday morning, and La Jolla on Sunday morning.

This weekend is no exception, as we will be at the Columbus Day Festa on Sunday October 11th, with all of our new items for fall. So, if you are in the area stop by and see us.

We will be showcasing a full range of espresso cups, and teapots. New fall flowers in shades of amber and plum that light up to make a beautiful table decoration, kitchen gadgets, dish towels, and, of course, Cattitude.

Little Italy is always fun and food is definitely a central theme - just take a look at the picture shown here - it is the longest Caprese Salad - I believe it was 40 feet long!!

Some of the events taking place are Italian street painting using chalk on India between Fir and Grape, a stickball tournament, beer and wine garden, street performers and a Little Italy Scooter raffle at the end of the day.

Gourmet Fusion Expands

2009-09-08T20:20:00.000-07:00

We have been very busy over the last few weeks at the Gourmet Fusion store, and have now extended our store on the second floor of the Leaping Lotus, Solana Beach.

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.

Water Bottles at Gourmet Fusion Store

2009-08-19T15:27:00.001-07:00

The Gourmet Fusion store has now added several lines of stainless steel water bottles to its products.

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.

Bomba Rice at Gourmet Fusion

2009-07-16T10:23:00.001-07:00

We have now added authentic Bomba Rice from Valencia, Spain to our range of Spanish food products, great to use with our polished steel paella pans.

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.

Summer I-Pot Sale!

2009-07-15T11:00:00.000-07:00

It's time for our summer I-Pot sale once again at the Gourmet Fusion store. All I-pots are 20% off their regular retail price until July 21st. We have most colors available, and offer the 17oz size (shown) and the 24oz, as well as the 17oz Cattitude.

If you are not familiar with I-pots (short for infuser pots) they are ceramic teapots with a double mesh stainless steel infuser inside, that lifts out, and a flip up stainless steel lid. The lid clips on and off for easy washing. All parts of the teapot are microwave and dishwasher safe, and they are made of colorful lead-free ceramic.

You can buy them online and in our Gourmet Fusion store at the Leaping Lotus, Solana Beach.

Paella Pans at Gourmet Fusion Store

2009-07-14T09:12:00.001-07:00

Our ever popular polished steel paella pans are back in the Gourmet Fusion store. We are stocking the slightly smaller 13" size, as this is the ideal fit for most domestic stove tops, so that your paella (or any other dish) heats through properly with no cold spots. This size serves up to 5 people.

Manufactured by Garcima, Spain's premier paella pan manufacturer, our polished steel pan is the traditional pan of Spain, and offers exceptional value at $19.99.

Paella Pan Care

Before first use boil several cups of water in the pan to remove the clear protective finish, and remove the label. Follow this by washing the pan by hand with mild soap and then dry with a soft dish towel. Finally, rub a small amount of oil on the pan prior to storage to prevent rust.

Additional Tips

Never store a pan wet or allow to air dry; dry it immediately.
Do not put your polished steel pan in the dishwasher.
Always oil a pan before storage to prevent rust.
Discoloration is normal (turning blue/black) and is an indication that your pan is seasoned properly.
If you pan does rust, simply clean off the rust with a scouring pad or light sandpaper, then re-oil.

Ideal for barbecues, beach parties and picnics, Gourmet Fusion Paella Pans can be found online, at our Solana Beach store in the Leaping Lotus, or at the San Diego Little Italy Mercato (Saturdays), and the La Jolla Open Aire Farmers Market (Sundays).

Chilled Avocado & Cucumber Soup

2009-05-13T12:20:00.001-07:00

If you sometimes feel like soup, but don't want a labor intensive, slaving over a hot oven type of meal, this chilled avocado soup is a great alternative.

It is an easy, refreshing soup to make, and ideal for the warm summer evenings ahead. It doesn't take long, but you need to prepare it several hours in advance of serving so that it has time to chill properly.

Ingredients
(serves 4)

1 1/2 cucumbers, peeled
1 1/4 cups (about 1 bunch) mint leaves
Flesh of 2 ripe avocados
6 scallions, trimmed
Juice of 2 lemons
Generous pinch of chili powder
8 oz Greek-style yogurt
1 1/4 cups vegetable stock
Ice cubes, to serve

Method

Reserve half a peeled cucumber and 1/4 cup mint leaves, then process the remaining ingredients in a food processor until smooth.
Transfer to a jug, season to taste with sea salt, then cover and refrigerate until chilled.
To serve, cut reserved cucumber into small chunks and combine with torn reserved mint leaves.
Pour soup among bowls, add a couple of ice cubes to each bowl, and spoon over the cucumber and reserved mint leaves.

Hazelnut Crepes with Peaches

2009-05-06T12:21:00.000-07:00

If you want to make something really special for Mother's Day brunch on Sunday, these delicious crepes filled with mascarpone, peaches and raspberries are definitely the answer.

However, if you want something a little less elaborate, crepes are not difficult to make, and can be filled with many different fruits and preserves, or served simply with a squeeze of fresh orange juice, and a sprinkle of sugar.

Hazelnut Crepes with Peaches
Makes 12 Crepes, serves 6

Ingredients

2 tablespoons ground hazelnuts
1 cup flour self-rising flour, or all purpose flour to which 1/2 tsp. baking powder has been added
1/4 teaspoon ground cinnamon
2 teaspoons caster sugar (super fine sugar)
1 egg, lightly beaten
1 3/4 cups milk
1/8 cup (20g) unsalted butter, melted, plus extra to cook
icing sugar to dust

For the Filling

1lb mascarpone
3 tablespoons honey
1 teaspoon finely grated orange zest
4 peaches
juice of 1 lemon
4 oz raspberries
1 tablespoon Frangelico

Method

For the crepes, sift ground hazelnuts, flour, cinnamon, sugar and a pinch of salt into a bowl.
Make a well in the center and gradually whisk in the combined egg and milk to form a smooth batter, then whisk in the butter.
Cover and stand the batter at room temperature for 30 minutes.
Meanwhile, make the filling by combining mascarpone, 1 tablespoon honey and orange zest. Refrigerate until needed.
Blanch the peaches in a saucepan of simmering water for 30 seconds, transfer to a bowl with lemon juice, roll to coat in juice, then leave to cool.
Peel cooled peaches, halve, remove stones and cut flesh into small pieces.
Melt a little extra butter in a small pan over a medium heat, add 2 tablespoons of the batter, and swirl to coat the base of the pan.
Cook over a medium heat until lightly browned underneath. Turn (or toss if you are brave) the pancake, and cook for a further minute or until lightly browned. Repeat with extra butter and batter, stacking the crepes as you make them.
Melt a little more butter in a fraying pan and saute the peaches for 1 minute, add raspberries, remaining honey and liqueur, and toss to combine.
To serve spread each crepe with 2 tablespoons mascarpone mixture, top with fruit mixture and fold into quarters.
Dust liberally with icing sugar.

Pomegranate Tea

2009-05-04T17:19:00.001-07:00

We have now added Pomi-Berry tea to our range of organic teas, available in the Gourmet Fusion store. Our Two Leaves and a Bud Pomi-Berry is a blend of pomegranate and herbal berry blend.

Research has shown that pomegranate is one of the top foods when it comes to high levels of disease fighting antioxidants.

Our tea blend is a combination of berry blend, forest berries, pomegranate, apple, lavender and hibiscus to create a balanced, sweet but relaxing herbal blend. Finally, chamomile and lemongrass complete the flavor making it a great after-meal tea.

This yummy drink contains no caffeine, and the biodegradable tea sachets are large and mug-sized, so you can steep them in a big mug without losing any of the flavor. Full of leaf herbs, flowers and large fruit pieces, you can watch the leaves open and infuse in your mug.

Available in boxes containing 15 tea sachets, Pomi-berry can be found online and at the Gourmet Fusion store at 240 South Cedros Avenue, Solana Beach, California.

Super Food Strawberries

2009-04-29T11:29:00.001-07:00

If, like me, you love strawberries, the good news from the California Strawberry Commission is that they fall into the group of super foods that improve health and longevity, and are full of cholesterol-lowering antioxidants.

A recent study published in the scientific journal, Metabolism, carried out by the University of Toronto, confirms existing evidence that strawberries are one of the world's most nutrient-rich foods. It showed that the antioxidant power in strawberries can improve and maintain the effectiveness of cholesterol-lowering diets. High cholesterol is known to contribute to heart disease, and including antioxidant-rich strawberries in a healthy diet is a behavior change that is simple and delicious to make.

Here is the US, we are fortunate that California strawberries are grown and available year-round across the country. One serving, about a cupful, or eight strawberries, is not only rich in antioxidants, it is low in sugar (containing about 50 calories), and also an excellent source of vitamin C.

The recipe for the delicious Summer Strawberry Daiquiri shown above, and of course, Paula Deen's Cream Cheese and Pecan Stuffed Strawberries, have been featured in earlier issues of our blog, and are great ways to use summer strawberries. However, if you are looking for the best healthy option, it's advisable to eat the strawberries without the addition of alcohol or cream cheese!

Steamed Mussels with White Wine & Chiles

2009-04-22T12:12:00.000-07:00

This is the kind of meal to share with friends, sitting around the table enjoying the flavor of the mussels, dipping crusty bread in the juices at the bottom of the bowl, and drinking a glass of white wine, or your favorite ice cold beer.

You should buy the mussels on the day that you are going to cook them, and scrub and debeard them in advance of cooking.

Ingredients (serves 4)

4 lbs mussels, scrubbed and debearded
1 cup dry white wine
2 cloves garlic, finely chopped
1 tablespoons flat leafed parsley, plus a little for garnish
4 scallions, cut into 1-inch pieces
1 tablespoon olive oil
2 red chiles finely chopped
1 large baguette

Method

Place the olive oil in a large wide pot over medium heat.
Add the garlic and saute for about 2 minutes.
Add the scallions and the chiles and saute for another minute.
Add the mussels, and toss quickly to coat.
Add the white wine and and cover the pot.
Continue to cook over a medium-high heat for about 3 minutes, or until the mussels begin to open. Discard any mussels that do not open.
Add the tablespoon of chopped parsley, and toss to combine.
Continue cooking until all the mussels have opened.
Place the mussels in warmed serving bowls, or one large bowl (family style) and spoon over the wine mixture.
Sprinkle with the additional parsley, and serve immediately with the baguette.

Spice Things Up

2009-04-21T11:40:00.001-07:00

Ever wondered what to do with the spices and herbs you use regularly, so you don't have to search through dozens of jars to find the one you want?

Gourmet Fusion has the answer with these cute little mini spice canisters, each with an airtight colorful acrylic lid, and a mini spoon that slots neatly into the side when not in use. They can be found online as a set of four, or you can find them in our Solana Beach store at the Leaping Lotus. They also make a great gift for someone who likes to cook, or a host or hostess gift.

Spices are derived from aromatic seeds, berries, buds, roots, or barks, and they are used to enliven many dishes. Here are just a few of the common ones.

Allspice
This sweet Caribbean spice, sold ground or as whole dried berries, gets its name because its flavor resembles a blend of cinnamon, cloves, and nutmeg.

Cayenne Pepper
Finely ground from the dried cayenne chile, this orange-red powdered seasoning delivers a spicy-hot accent.

Cinnamon
One of the most popular sweet-hot spices, cinnamon is the aromatic bark of a type of evergreen tree, sold ground or in long, thin curls (cinnamon sticks).

Cloves
Native to Southeast Asia, these dried flower buds of an evergreen tree have highly aromatic flavor. They are used whole or ground in both sweet and savory recipes.

Coriander
The small, spicy-sweet seeds of the coriander plant, also the source of the herb known as fresh cilantro or Chinese parsley.

Cumin
Sold either as whole seeds or ground into a pale brown powder, cumin is popular in Middle Eastern, Indian, and Mexican recipes for its strong, dusky flavor and aroma.

Nutmeg
This popular baking spice is ground from the hard fruit pit of the nutmeg tree. For the best flavor, grate the nutmeg as needed.

Paprika
Made from the dried paprika pepper, his powdered spice is available in sweet, mild, and hot forms. Hungarian and Spanish paprikas are both available.

Red Pepper Flakes
The coarsely crushed flesh and seeds of dried hot red chile. This seasoning adds a touch of fire to sauces and marinades, but use carefully - they add more heat than you expect!

Saffron Threads
It takes the hairlike stigmas from many thousands of blossoms of a variety of crocus to yield one pound of this golden, richly perfumed spice, making it one of the world's most expensive. Use just a pinch of saffron to impart a bright, sunny yellow color and wonderful aroma to a dish. Saffron threads are best, as saffron that has been ground loses its flavor more quickly.

Clams with Sausage & Tomatoes

2009-04-15T12:23:00.000-07:00

This simple recipe is made with clams and sausages in a tasty tomato sauce. The recipe suggests using linguica or chourico sausages, however, I have used Italian sausages, and other types of sausages with equal success, but the flavor of the sausage does have a marked effect on the final flavor of the dish.

Serve the clams in shallow bowls, either spooned over wedges of boiled potatoes or accompanied by lots of coarse country bread.

Ingredients

2 tablespoons olive oil
3 yellow onions, thinly sliced
4 cloves garlic, finely minced
1-2 teaspoons red pepper flakes or 2 fresh chiles, finely minced
1 bay leaf, torn into pieces
1/4 lb presunto or prosciutto, diced
1/4 lb linguica, or chourico, casings removed and crumbled
1 cup dry white wine
2-3 cups diced, canned tomatoes with juices
3 lb small clams, such as Manila, well scrubbed
1/2 cup chopped fresh flat-leaf parsley
freshly ground black pepper to taste
lemon wedges (optional)

Method

In a large saute pan over medium heat, warm the olive oil.
Add the onions and saute until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and saute until softened, about 3 minutes more.
Add the bay leaf, ham, sausage, wine, tomato, and the fresh chiles, if using.
Simmer for 10 minutes.
Add the clams, hinge side down, discarding any that are open or broken.
Cover and cook until the clams open, 3-5 minutes.
Spoon the clams and juices into warmed bowls, discarding any clams that failed to open.
Sprinkle with parsley and a liberal grinding of black pepper.
Serve with lemon wedges, if desired.

The recipe originates from the Algarve region of Portugal and can be found, along with many other mouth-watering recipes in the Williams Sonoma book, savoring Spain and Portugal.

Gourmet Fusion Spring Shopping Party at Leaping Lotus

2009-03-12T16:26:00.000-07:00

Mark your calendars for the first party of 2009 at Leaping Lotus in the Cedros Design District, Solana Beach. On March 19th from 5:00 - 8:00 p.m., Gourmet Fusion at Leaping Lotus, together with many other vendors on Cedros, will be celebrating Spring with the first shopping event of the year.

Leaping Lotus will have live music, refreshments, raffle drawings and a BBQ to get everyone in the party mood. Appetizers and wine will be served throughout the store, and Gourmet Fusion will be giving samples of our wonderful, organic chocolate Art Bars.

Leaping Lotus is a great place to find those special, hard to find gifts, and this year won the Ranch and Coast Magazine "Readers Choice, Best of ..." award in two categories for 2009 - Best Accessories store, and Best Home Accessories store - so why not spend the evening with Leaping Lotus and the Gourmet Fusion store, and have some fun while you shop?

Gourmet Fusion has many sale items, including teapots, travel tumblers, salt and pepper mills, and Cattitude. We have also expanded our range of beautiful cast iron teapots to include the new Namaste range.

If you have not visited Leaping Lotus before, now is a great time to do so. Leaping Lotus is located in the heart of the Cedros Design District, in Solana Beach, California. 21,000 square feet, with over 100 merchants and literally millions of unique items and gifts to choose from. Come see us at 240 South Cedros Ave - Solana Beach,CA 92075 858.720.8283.

Healthy Chicken Curry with Squash

2009-03-11T09:38:00.001-07:00

Many people don't like to try curry because they think it will be too hot and fiery, but this curry is gently seasoned with turmeric, which has been noted recently by medical experts as a powerful anti-flammatory which they believe may alleviate such illnesses as arthritis. This curry also has just 306 calories per serving, so if you are watching your weight, it is a tasty meal to add to your calorie controlled diet.

Ingredients (makes 8 servings)

1/4 cup canola oil
1 large onion
2 large garlic cloves, minced
2 tablespoons minced fresh ginger
2 hot chiles with seeds, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons turmeric
5 cups low-sodium chicken broth
1/2 cup coconut milk
salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Rice and lemon wedges to serve

Method

In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Stir in the curry powder and turmeric and cook for 2 minutes.
Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender (approx 15 minutes).
Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes.
Serve over rice, and garnish with lemon wedges.

Nutrition information for 1 serving: 306 calories; 12 gm fat; 3.9 gm sat fat; 23 gm carb; 4.6 gm fiber.

This recipe and many other healthy meals can be found in the March issue of Food and Wine magazine.

Ghostini

2009-03-03T14:44:00.000-08:00

If you've been feeling like you need a quick pick-me-up trip to Las Vegas, but the economy has led you to reconsider, why not create the atmosphere at home with this fun colored Ghostini cocktail? The Ghostini, the signature drink of the Ghost Bar at the Palms Casino Resort, is a shimmering pastel yellow melon flavored cocktail, as glamorous as the people who frequent the Ghost Bar.

Sitting on the fifty-fifth floor of the Palms Casino Resort in Las Vegas, the Ghost Bar offers one of the best views to be found in Las Vegas. This futuristic silver, white and green bar is patronized by rock icons and movie stars, and if you get tired of celebrity spotting, take a break on the ghost deck, where the see-through floor looks down on to the Skin Pool Lounge below.

Ghostini - Ingredients

1 1/2 shots Absolut Vodka
1/2 shot Midori melon Liqueur
1 splash of sour mix

Method

Shake the ingredients over ice
Strain over a martini glass
Garnish with a cherry

Low Calorie Burgers with Mustard Sauce

2009-02-24T11:33:00.000-08:00

With more and more people choosing to eat at home, finding something to please the family that is quick, and healthy, is not always easy. This recipe is a low-calorie burger that is spiced up with the addition of a mustard sauce. The burger and sauce are approximately 170 calories, and if you add a hamburger bun, check the packaging, but this usually adds about another 120 calories. You can use ground beef or lamb, and both are equally good.

Ingredients (makes 6 servings)

1 beaten egg
1/3 cup soft bread crumbs (about 1/2 slice)
3 tablespoons skim milk
1/4 cup finely chopped onion
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1 pound lean ground beef or lamb
2 tablespoons plain low-fat yogurt
2 tablespoons reduced-calorie mayonnaise or salad dressing
2 teaspoons Dijon-style mustard
1/4 teaspoon dried dill weed
1/4 cup chopped seeded cucumber

Method

In a large mixing bowl stir together egg, bread crumbs, milk, onion, parsley, and salt. Add meat and mix well. Shape into six 1/2-inch thick patties.
Place meat patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 minutes more or until meat is no longer pink.
Meanwhile, for sauce, in a small bowl stir together yogurt, mayonnaise, mustard, and dill weed. Stir in cucumber. Spoon sauce over burgers.

Nutrition information per serving: 170 calories, 17 g protein, 3 g carbohydrate, 9 g fat, 101 mg cholesterol, 237 mg sodium, 253 mg potassium.

This recipe can be found with many other great ideas for saving calories without going crazy, in the Better Homes and Gardens New Dieter's Cookbook.

Two Leaves and a Bud

2009-02-03T11:22:00.000-08:00

As I am from England, I grew up drinking tea in a tea drinking family (yes, the English way with milk and sugar), and now drink both tea (without milk and sugar), and coffee.

In England to "put the kettle on" is a kind of reflex action to any situation, good or bad. If friends come round to visit, or if you have anyone working on your house (plumbers, electricians, construction workers, etc.) the first thing you ask is, "would you like a cup of tea?", and the natural response to any kind of problem is to make a cup of tea.

Not only is tea warm and comforting, it calms the nerves, and research continues to show the health benefits of tea, especially green and herbal teas. In fact a recent study by the Moffitt Cancer Center in Florida found that increased intake of tea reduced the risk of breast cancer among women under the age of 50 by up to 37%, and previous reports have found the benefits of tea consumption to include a lower risk of heart attack and stroke, a lower cholesterol level, improved blood pressure management, and alleviation of symptoms for common illnesses.

Gourmet Fusion is now carrying a full selection of teas by the Two Leaves and a Bud company. These include black, white, green and herbal teas. All are in easy to use tea sachets filled with premium whole leaf tea. The sachets are made of biodegradable cornstarch based nylon, pyramid shaped to allow the whole leaves to circulate and infuse properly. The tea itself is single origin whole leaf organic tea, and many of the teas are also Kosher certified, an increasingly important consideration.

We are selling the single origin tea in boxes of 15 sachets, or if you would like to try a selection of teas we offer a tea sampler, which includes black, green and herbal teas (8 individually wrapped sachets). Then if you are looking for a gift for a tea drinking friends, why not choose one or more of our tea travelers? These eco-friendly, brightly packaged tinless tins, contain 4 biodegradable tea sachets with six teas to choose from.

Two leaves and a bud is now available online and in the Gourmet Fusion store at Leaping Lotus, Solana Beach, California.

Art Bars Back at Gourmet Fusion!

2009-01-30T08:57:00.000-08:00

Gourmet Fusion is happy to report that delicious Art Bars are once again gracing our shelves in Solana Beach just in time for Valentine's Day.

Ithaca Fine Chocolates, the makers of Art Bars, are the first US chocolate company to offer Fair Trade Certified chocolates. Art Bars are creamy Swiss chocolate that are certified organic, Fair Trade Certified, and feature an art reproduction on a collectible card inside the wrapper. 10% of profits on each bar go support art education.

They come in five different chocolate bars, and all ingredients are certified organic, soy-free and vegan!

Dark Chocolate: cocoa liquor, unrefined whole cane sugar, cocoa butter. Cocoa 58% min.

Extra Dark 70% Chocolate: cocoa liquor, unrefined whole cane sugar, cocoa butter. Cocoa 70% min.

Dark Chocolate with Coconut: cocoa liquor, unrefined whole cane sugar, coconut flakes, cocoa butter. Cocoa 58% min.

Dark Chocolate with Quinoa Crisp: cocoa liquor, unrefined cane sugar, cocoa butter, raw cane sugar, quinoa rice crisps. Cocoa 61% min.

Dark Chocolate with Cocoa Nibs (bits of roasted cocoa beans): cocoa liquor, unrefined cane sugar, cocoa butter, cocoa nibs, raw cane sugar. Cocoa 70% min.

With their new, elegant and contemporary packaging, they make a great gift, or why not treat yourself to one while you shop?

Art Bars can be found at Gourmet Fusion, inside Leaping Lotus, 240 S. Cedros, Solana Beach, California.

I-Pot Sale at Gourmet Fusion

2009-01-23T10:57:00.001-08:00

It's tea time again at Gourmet Fusion, and all our 17oz and 24oz I-Pots are on sale through January 31.

A great way to start the new year and brighten up your kitchen ready for spring - our new stock of spring colors has just arrived, including Pink Blossom, Sky Blue and Sugar Coral. I-Pots are not only modern, but practical, as well. The lead free ceramic contemporary teapot is dishwasher and microwave safe, and comes with a detachable flip-up stainless steel lid and double mesh infuser, also dishwasher safe.

They make a great gift, so why not stock up now for Easter and Mother's Day?

Both sizes are available online or in our Gourmet Fusion Store at the Leaping Lotus, Solana Beach.

Moroccan Entertaining Made Easy

2009-01-21T11:50:00.000-08:00

According to celebrity cookbook author Paula Wolfert, the fascination with Moroccan cuisine has taken off in Europe, and America. Paula who is author of the 1973 cookbook, Couscous and Other Good Food from Morocco, which last year won the James Beard Foundation Cookbook Hall of Fame Award, believes that Moroccan cuisine is now very hot in America.

That being said, it is often difficult to find the time or ingredients to put together an authentic Moroccan dining experience. If that's the case, but you still want to create something elegant and exotic, Gourmet Fusion's white porcelain tagines can help.

They come in two sizes - the larger one measuring 6.25 inches diameter is ideal for single servings, and the smaller one (4.75") is great for desserts. Serve your favorite recipe in these restaurant quality tagines by Front of the House, or simply use them to serve nuts, olives, cheese and cold meats, buffet style. Add some exotic table linens and candles and you have a simple, Mediterranean atmosphere. They can be bought online, or at Gourmet Fusion in the Leaping Lotus, Solana Beach, CA.

Shrimp Provencale

2009-01-13T14:57:00.001-08:00

If you are looking for a light, simple, yet elegant meal after the holidays, this Provencale recipe can be used with shrimp, mussels, clams or even, as in the original that this was adapted from - snails. It does have a lot of ingredients, so you would need to plan ahead, and the creme fraiche on top is optional.

The thing that made this recipe extra special was the use of a teaspoon of herbs from Provence with added lavender. These dried herbs are readily available in most supermarkets - I used Morton & Bassett's of San Francisco's blend. The blend of all the herbs and finely chopped vegetables makes for a very subtle, and interesting flavor, but it is not so strong that it overpowers the flavor of the seafood.

Ingredients (serves 4)

3/4 lb medium sized shrimp with shell, deveined
2 tablespoons olive oil
1/1/oz shallots, diced
1 garlic clove, chopped
2 oz red pepper, finely chopped
2 oz mushrooms, thinly sliced
2 oz boiled ham, finely diced
6 tablespoons dry white wine
2 tablespoons sweet (cream) sherry
8 fl ounce of fish or chicken stock
1-2 teaspoons herbs of Provence
1 small mild red chili, finely chopped
salt
pepper
paprika
1 can diced tomatoes, drained
4 tablespoons creme fraiche
handful snipped chives for garnish
Boiled or steamed rice.

Method

Rinse and pat dry the shrimp, devein if necessary.
Heat the oil in a pan and fry the shallots and garlic.
Add and fry the red pepper, mushrooms, ham and chili.
Add the shrimp and saute for 2 minutes.
Add the white wine, sherry and stock.
Add the drained tomatoes.
Season with herbs, salt, pepper and paprika.
Simmer for 15 - 20 minutes.
Serve over boiled or steamed rice, with a spoonful of creme fraiche for each person.
Garnish with snipped chives.

Prosciutto & Blue Cheese Crostini

2008-12-31T10:32:00.000-08:00

This is a quick appetizer that is ideal for the holiday season. It is an adaptation of a Spanish recipe which uses Serrano Ham and not Prosciutto, however, the two can be substituted with equally good results. Prosciutto is generally easier to find in supermarkets and specialty food stores, so I have used that. Also, the blue cheese used in the original recipe is Spanish Cabrales, however, any robust blue cheese can be used such as Gorgonzola, or Roquefort.

Ingredients

1/2 cup (4 ounces) blue cheese, such as Cabrales, Gorgonzola, or Roquefort, at room temperature
1/2 cup (4 ounces) cream cheese at room temperature
1/4 cup hard apple cider, plus more as needed
1 teaspoon fresh lemon juice
1 sweet baguette
1/4 cup extra-virgin olive oil
15 thin slices (about 6 ounces) Prosciutto
Sprig of rosemary for garnish

Method

Preheat the broiler.
In a small bowl, combine the blue cheese, cream cheese, 1/4 cup apple cider, and lemon juice.
Using a fork, mix and mash until a spreadable paste forms, adding more cider if necessary.
Cut the bread into 1/4-inch thick diagonal slices and arrange on a baking sheet.
Place under the broiler and toast until golden.
Lightly brush the toast on one side with olive oil.
Spread the cheese mixture on the olive oil-side of the toasts.
Cut each slice of ham in half lengthwise.
Roll the slices into spirals and place 1 on each of the toasts.
Garnish with tiny piece of rosemary.

This, and other great holiday recipe ideas, can be found the in the book Everyday Celebrations by Donata Maggipinto.

Frangelico Cream Martini

2008-12-12T08:34:00.000-08:00

More and more people are dining and entertaining at home, and this cocktail makes a great alternative to a traditional Irish coffee drink that you would serve after dinner, and is ideal for the holiday season.

Essentially, it is a mix of Frangelico liqueur and Kahlua, topped with double cream, then served in a martini glass for a touch of elegance. If you have not tried Frangelico before, it is an Italian hazelnut liqueur which pairs really well with coffee, or coffee flavors.

This drink is one of the signature cocktails that can be found at the Cosmos Bar/Restaurant located on the ground floor of the Deste Foundation Centre for Contemporary Art in Athens, and is featured in the book Signature Cocktails by Bill Tikos.

Ingredients:

1 fl ounce Frangelico Liqueur
1/2 fl ounce Kahlua
1 fl ounce Double Cream

Method:

Mix the Frangelico and Kahlua in a cocktail shaker with plenty of ice and shake well.
Pour into a martini glass.
Top with double cream.

Fondue Sale at Gourmet Fusion Store

2008-12-08T08:43:00.001-08:00

If you are looking for some retro fun this holiday season, a fondue party is a great way to get together with friends, and family.

The Gourmet Fusion store offers several types of fondue pots, that come complete with fondue forks and accessories in their own boxed set, and all are on sale with 20% off right now.

For the serious fondue enthusiast we have the Chantal Meat and Cheese Fondue set which consists of two pots - one ceramic, and one stainless steel. The steel pot is ideal for cooking meats and vegetables, while the ceramic pot is great for cheese or chocolate. On sale for $63.99.

If you love chocolate, or know someone who does, then our Typhoon Chocoholics and Chocolate Lovers fondue sets are a great idea - just the right size for dipping - and on sale for $15.99.

Or, if you are looking for a stylish vintage looking addition to your kitchen, the Typhoon Vintage Cream Chocolate fondue set is also great value on sale at $15.99.

Holiday Shopping Event at Leaping Lotus

2008-12-03T08:14:00.000-08:00

The holiday season is now upon is, and what better way to celebrate the season than a late night shopping event at the Leaping Lotus in the Cedros Design District, Solana Beach?

This unique holiday shopping event is taking place on Thursday, December 4th between 5:30 p.m. and 8:30 p.m. Everyone knows that the Leaping Lotus is THE place to find those special, hard to find gifts, so why not spend the evening with Leaping Lotus and the Gourmet Fusion store, and have some fun while you shop?

Gourmet Fusion has many sale items, including teapots, travel tumblers, salt and pepper mills, and Cattitude. Check out our whimsical holiday decorations, snowmen pie vents, and festive table linens.

If you are in a hurry, we also have many items ready to give with their own holiday gift tags and ribbon - all you need to do is write the names on the tag. These gifts include, boxed wine stoppers, English tea in an elegant elephant tea caddy, Cattitude mug and coaster sets, and retro fondue sets.

This holiday shopping event will include live music by "Dano's Island Sounds", with their exotic sounds of the Caribbean, raffle drawings all evening, a special Holiday Fashion show, together with wine and refreshments, and holiday sales throughout the store.

If you have not visited Leaping Lotus before, now is a great time to do so. Many other merchants on Cedros are also taking part in this late night holiday event.

Leaping Lotus is located in the heart of the Cedros Design District, in Solana Beach, California. 21,000 square feet, with over 100 merchants and literally millions of unique items and gifts to choose from. Come see us at 240 South Cedros Ave - Solana Beach,CA 92075 858.720.8283.

Cardamom Coffee

2008-11-24T11:36:00.001-08:00

Adding flavors to coffee is nothing new - there are many flavor infused coffees available in most supermarkets and coffee shops, but cardamom is easy to add to coffee at home, and the aroma that fills your kitchen is sensational.

Green cardamom is used widely in the Middle East in coffee drinks, and sprinkled on sweet dishes, in Indian dishes, and in many Scandinavian pastries and cakes. Many of us have tried cardamom in Chai Tea which is a mixture of black tea, ginger root, cinnamon bark, black pepper, cardamom, cloves and star anise.

Here's how to make your own Cardamom Coffee to sip in front of a fire as the chilly evenings close in (yes, even here in San Diego it has been getting steadily cooler!).

Method

Before brewing coffee in a drip coffee maker, place a cardamom pod in the filter bag with the coffee. As the coffee brews the cardamom will infuse the coffee with a wonderful flavor and perfume, making an exotic and warming drink.

Vanilla Espresso Martini

2008-11-21T08:22:00.000-08:00

If you are looking for something interesting to serve your guests, the Vanilla Espresso Martini is ideal as an after dinner drink, or simply on its own. The signature drink of the 101 Hotel in Reykjavik, it is great to drink in front of a cozy fireplace.

This cocktail recipe, and many more, can be found in the fabulous book, Signature Cocktails, Cool Cocktails from Cool Places by Bill Tikos.

101 Vanilla Espresso
Ingredients

1 fl ounce espresso
1/2 fl ounce cognac cream liqueur
1/3 fl ounce Kalhua
1/3 fl ounce Absolut Vanilla Vodka
1 dash sugar syrup

Method

Pour the ingredients into a shaker with ice.
Shake well.
Serve in a Martini glass.

Cattitude is Back

2008-11-20T15:12:00.001-08:00

The ever popular Cattitude range is back in our Solana Beach store, and online.

Available in blue, pink, green and ivory, these cute little cats can be found on mugs, mug and coaster sets, espresso cups, travel tumblers, and i-pots.

We also have a great selection of 17oz and 24oz i-pots at both stores. Our Solana Beach store can be found on the second floor inside the Leaping Lotus, in the Cedros Design District, and be sure to check out our holiday gala event on December 4th for all your gifts.

If you prefer to buy online, we are offering free shipping during the holiday season on any three or more items purchased together.

Cinnamon Applesauce

2008-11-20T10:50:00.000-08:00

Making applesauce is a great way to spend a fall afternoon, and if you make it before Thanksgiving, it's a great gift for your guests.

It is basically making the very simple sauce, and preserving it in jars. Once made, it can be sealed and stored in jars in the refrigerator for up to 2 weeks. The applesauce is great for using as filling in pies and tarts, and can be served as a side with pork and ham.

Cinnamon Applesauce - Ingredients

16 unpeeled red-skinned apples, such as MacIntosh or Rome Beauty (cored and quartered)
1 1/4 quarter cups fresh lemon juice (about 8 lemons)
1/2 cup sugar
2 4-inch cinnamon sticks, broken in half
2 cups water

Method

Put the apples in a large, heavy saucepan.
Sprinkle them with lemon juice and toss thoroughly to coat.
Add the sugar, cinnamon sticks, and water. Bring to a boil, then immediately reduce the heat to medium-low.
Cover the pot and let simmer until the apples break down to applesauce, 30 - 40 minutes.
Remove from the heat, uncover, and let the apples cool slightly in the pot.
Discard the cinnamon sticks.
Using a rubber scraper, gently push the apples through a coarse-mesh sieve or food mill. Discard the peels.
Return the applesauce to the pt, and heat until it begins to bubble. Transfer to hot, sterilized jars.
Seal and store in the refrigerator for up to 2 weeks.

Benefits of Canned Tomatoes

2008-11-13T10:28:00.000-08:00

Canned tomatoes have always been a staple food in my store cupboard, mainly because if everything else fails I can always make a quick pasta and marinara sauce. They are also the base for many soups, casseroles and sauces, as well as my favorite paella. Use them drained or with the juices, adding different herbs and spices to come up with totally different flavors.

So I was especially excited to read in a recent report presented at the American Dietetic Association's annual expo how beneficial canned tomatoes can be.

People who ate at least one-quarter cup of canned tomatoes had lower levels of C-reactive protein, which is one of the indicators of cardiovascular risk, than those who ate less than that amount. The research also showed that those who ate canned tomatoes had a greater intake of vitamins and nutrients. The study found that those who ate canned tomatoes consumed more of the nutrients that are lacking in many Americans' diets, including fiber, vitamins C and E, potassium, and magnesium. It was also found that those who ate canned tomatoes also consumed less total fat, saturated fat, cholesterol and added sugars.

As well as being rich in antioxidants, including vitamin C, beta carotene and lycopene, canned tomatoes are relatively inexpensive, at a time when many consumers are looking for nutritious, cost-conscious meals.

The recipes featured in the Gourmet Fusion store blog often contain canned tomatoes, check out some of the recipes below from our past blogs:

marinara sauce
spaghetti alla puttanesca
rigatoni with chicken
jambalaya
braciole
ossobucco
pizzaiola halibut
ratatouille
paella
marco polo's lobster fra diavolo

Drink More Red Wine!

2008-10-24T08:33:00.000-07:00

A new Canadian study has found that just one glass of red wine, not only helps you relax at the end of a stressful day, but can also assist in warding off illness.

Researchers at the University of Guelph have discovered that the polyphenols found in red wine, and red grapes significantly slowed the growth of cancer tumors in mice. In the study mice were injected with breast-cancer cells and fed polyphenols from grapes or red wine. After 33 days, it was discovered that the growth of tumors in mice that were given grapes was almost totally arrested, and had significantly slowed in the mice fed with polyphenols extracted from red wine.

Polyphenols are a group of chemicals known for their antioxidant effects, and commonly found in grapes, berries and other fruits and vegetables (blueberries and cherries are a good source).

The findings showed that polyphenols from grapes had a greater effect than those from wine, probably because they were more concentrated. So, if you are looking to have the greatest effect, you are probably best ending your meal with cheese, crackers, red grapes and a glass of Merlot!

Lime and Chili Chicken

2008-10-23T11:45:00.001-07:00

This is a really simple recipe that I found in a recent Donna Hay magazine which is quick to make, and healthy as well.

In the magazine's recipe they use Chinese broccoli, but any type of green vegetable works such as broccoli, kale, chard, spinach or collard greens. I also added baby carrots for some color and additional sweet flavor, and sprinkled five spice powder over the vegetables as they cooked.

Ingredients (serves 4)

1/2 cup vegetable or light olive oil
2/3 cup store bought chili jam or sauce *
1/3 cup lime juice
4 cloves crushed garlic*
4 chicken fillets, thin cut
2 cups steamed jasmine rice
green vegetables
five spice powder to taste

* the sauce I used was a Chinese Chili Garlic Sauce (Lee Kum Kee) which is readily available in many supermarkets, and I, therefore, omitted the garlic in the marinade

Method

Place the oil, chili sauce, lime juice and garlic (if not included in the sauce) in a non-metallic bowl and stir to combine.
Place the chicken in a bowl with half of the marinade, and toss to coat.
Set aside for 5 minutes.
Heat a grill pan or barbecue over high heat.
Heat water for the steamed rice, and follow instructions on package for cooking (it usually takes about 15 - 20 minutes).
Cook the chicken for 4-5 minutes on each side or until cooked through and spoon over the remaining marinade.
While the chicken is cooking, steam the vegetables for 3-5 minutes, depending on the type of vegetables used. Thick leafy vegetables will need longer cooking time. Sprinkle a dash of five spice powder on the vegetables as they steam to give them an additional Asian flavor.
Serve the chicken and vegetables over the steamed rice.

Italian Festival Equals Food!

2008-10-13T10:55:00.000-07:00

Yesterday was the Columbus Day Italian Festival in San Diego's Italian Village. The celebration has been held on India Street for the past fourteen years, and has grown in size and popularity.

This area of San Diego has seen an amazing transformation during that time, and is now a modern, bustling area with trendy boutiques, and a sophisticated design center right in the heart of the most amazing Italian restaurants, cafes, wine bars and bistros.

The Columbus Day Festival is a great opportunity to taste some of the traditional foods that these first class restaurants have to offer, as many of the most well known such as Mimmo's, Filippi's, Zucchero's, and Mona Lisa - to name a few, set up street stalls and you can sample anything from pizza, pasta and the famous sausage sandwich to gelato and pastries.

As well as the food, which is the main attraction for most people, there is art, ceramics, music and dancing, and this year's festival was sprinkled with a few Democrat and Republican supporters trying to persuade you one way or the other.

If you missed it this year, don't worry it will be back next year. The only requirements when you visit this Festival are that you must be hungry and bring plenty of sunscreen!

Aria Sun

2008-10-07T11:27:00.000-07:00

I was at my local bar / restaurant last weekend, The Spot in La Jolla, and was interested to hear the conversation between the bartender and one of the customers. The customer was, of course, lamenting the fall in the stock market, the state of the economy, the bailout and how bad life was in general, and the bartender replied that in these times his business improved dramatically, and I had read in the New York Times that many of the bars around Wall Street were, not surprisingly, busier than usual.

The article I had read indicated that most people were drinking beer, but when I researched the cocktail of choice for the well-heeled, moneyed New Yorkers, I found the ideal bar with the ideal drink in Boston, Massachusetts.

Aria, a sophisticated, sexy lounge club, has become the meeting place for wealthy New Yorkers and New England aristocracy. It is situated in the basement of the Wilbur Theater in the heart of Boston's theater district. I read about this club in the book, Signature Cocktails by Bill Tikos (thecoolhunter), and it was described as decadent, plush and glamorous, but other reviews I have read online have been less flattering. One thing they all agree on is that fashion is foremost and you have to have the "look" to get through the velvet rope.

To create your own Aria signature cocktail, the Aria Sun, you don't have to do anything too fancy (see below), and it would definitely pass the Sex in the City test!

Aria Sun
Ingredients

1 fl ounce vodka
1/2 fl ounce grenadine
2 fl ounces cranberry juice
1 lemon

Method

Pour the vodka, grenadine, and cranberry juice into a shaker.
Squeeze in fresh lemon juice to taste.
Shake well, and strain into a cocktail glass.
Garnish with a twist of lemon.