Almost any Italian chef will tell you that one of their secrets is the cheese they use.  Only authentic Parmesano-Reggiano will do.  It has a wonderful salty and nutty flavor that enriches pasta dishes, omelets, salads, meatballs, and vegetables.  It is a bit more expensive than the cheese you shake out of the plastic container that may or may not actually even be cheese.  But it is worth every penny.  You can grate it or shred it.  I like to grate a larger quantity and store it in a glasslock storage container.  It will keep for quite some time and that way I know when it was grated.  Some cheeses sit for quite some time after they are grated and they do not have the same freshness and flavor than if you do it yourself every couple weeks.  I also freeze it sometimes when I have a lot on hand.  You should save the rind and freeze it and drop it in your next soup or stew for an added layer of flavor and richness.  Check out the link below to shop for this cheese. 

http://eclecticgrocer.com/parequwh-10l.html

Almost everyone knows someone with a gluten allergy which can present a bit of a challenge when entertaining.  It is always a good idea to be prepared with a couple gluten free mixes on hand so there is no need to panic if you find out about such and allergy after a guest has arrived for the weekend or the day of a dinner party.  The Eclectic Grocer has a number of products that are gluten free and made in a dedicated kitchen.  They have chocolate chip cookie mix, lemon poppyseed bread mix, pancake and waffle mix, and a brownie mix.   Click the link below to check out the selection of fabulous gluten free products. 

http://eclecticgrocer.com/gluten-free-mixes.html

It is sad to say that it is almost time to think about planning a Labor Day – or unofficial end of summer celebration.  But don’t despair because summer isn’t over just yet!

Planning is paramount so take a look at the menu and tips below (in no particular order). 

1. Serve Kobe beef burgers or steaks for a grill experience your friends and family are sure to remember for some time.  Just sprinkle them with pepper and sea salt and sear them to seal in the juices.  Turn down the heat to be sure you don’t melt away the marbeling or you will basically watch all the flavor run into your grill.  Cook them until they are medium rare and tent them under aluminum foil for 10-15 minutes (to let the juices redistribute throughout the meat) and then serve. 
2. Suggested Side Dishes:  Roasted yukon gold potatoes with olive oil and fresh rosemary.  Arugala salad with balsamic vinaigrette (shave some parmesan cheese on top). 
3. Suggested Dessert:  Key Lime Cheesecake
4. Centerpiece:  Use tomatoes and yellow or orange bell peppers in a basket or a ceramic bowl. 
5. Appetizer:  Olive tapenade with Parmesan peppercorn baguette.
6. Set the table with white plates and let the food be the focal point. 

Check out the link below for Kobe Beef and Key Lime Cheesecake below. 

Kobe Beef http://www.eclecticgrocer.com/american-kobe-beef.html

Key Lime Cheesecake  http://www.eclecticgrocer.com/keylichw-sh.html

It can be overwhelming to entertain during the week, but not if you have a plan and excellent gourmet products to help you cheat a little.  Instead of having friends for dinner, have them over for coffee and dessert during the week or on a weekend afternoon.  Order a gourmet cheesecake online a few days ahead of time and the day of you will have to make some coffee, cappuccino, and/or tea.  Your friends will appreciate the gesture and no one will care that you didn’t make the cheesecake yourself. 

Click below to visit an online store with my favorite mail order cheesecake. 

http://eclecticgrocer.com/cheesecakes.html

I am a little obsessed with truffle oil right now and I tried it with dinner tonight. 

Cous Cous with Truffle Oil

I package Parmesan Cous Cous mix (preferably Near East)

1 Bay Leaf

Sea Salt and Freshly ground black pepper (to taste)

One tablespoon olive oil

One teaspoon Truffle Oil (white or black truffle oil would work)

One medium zucchini or two small zucchinis

One medium summer squash or two small summer squash

One tablespoon of fresh basil

Start by slicing the zucchini and summer squash very thinly.  Place the vegetables in a hot pan with about a tablespoon of olive oil, sprinkle with sea salt and freshly ground black pepper.  Cook them in a single layer so they can brown a little.  Prepare the cous cous according to directions on the mix.  Add a bay leaf, black pepper, the spice mix, and a teaspoon of truffle oil and then bring the water to a boil.  Add the cous cous and stir.  Let stand for about 5 minutes.  Next fluff the cous cous with a fork and add the vegetables, basil, and toss or just place the vegetables on top of the cous cous.  The great thing about cous cous is you can serve it hot or at room temperature so you have some flexibility with serving it.  This makes cous cous a great choice for casual entertaining. 

Click the link below to purchase truffle oil. 

http://eclecticgrocer.com/grartrflexvi.html

There are several reasons to choose glass storage containers instead of plastic storage containers for food.  The glass products are more eco-friendly, will not stain (and I have ruined many plastic containers with tomato sauce), and they are believed to be safer for your family.  As I am sure you have heard, there is a great deal of research on the possible ill-effects of using plastic containers for food storage.  Particularly the links between cancer and microwaving foods in plastic containers.  Until this is all sorted out, it is probably best to use glass storage solutions.  Why take a chance?

Please visit the link below for more information on glass storage solutions.

http://eclecticgrocer.com/glass-food-storage.html

This marinade can be used on poultry, meat, fish, and vegetables.  You can also add some of it to rice or cous cous dishes.  It could be added to the water while cooking the rice or cous cous and/or drizzled over the rice or cous cous once it has finished cooking.  It is a versatile product. 

Another idea is to use this in lieu of mayonnaise for a tuna salad.  You should use grilled tuna or high quality packaged tuna for this recipe.  Coat the tuna generously and add some fresh chopped parsley or mint.  Serve on open faced sandwiches with a sprig of parsley or mint as a garnish. 

Check out the link to purchase this product below.

http://eclecticgrocer.com/withmelesare.html

You may be surprised that I suggest you purchase marinades.  But there are some very high quality products out there and your guests will never be the wiser.  I am going to post a link to some great marinades below.  They are wonderful on chicken, fish, or even pork. 

The great thing about these is you can use the sauce to repeat the flavors throughout your meal.  You can use it as a salad dressing and on the meat or fish.  This takes the guesswork out of determining whether the flavors of your main course and side dishes will work. 

Visit eclecticgrocer.com for more information or to purchase these fabulous marinades/Salad Refreshers (dressings). 

http://eclecticgrocer.com/salad-dressings-and-refreshers.html

You just spoke with some of your close friends and were pleased to learn they are available for dinner tonight.  Then it sets in – my friends will be here for dinner tonight.  Don’t panic!  Think about enhancing your meal with a store bought sauce.  They will wonder how you pulled together such a wonderful meal on such sort notice.  You should always have some products like this and some chicken or fish in the freezer in case you pull together a party on a moment’s notice. 

Visit Eclectic Grocer to purchase the recommended products below. 

http://eclecticgrocer.com/withcapelich.html

Use this Caribbean Peach Lime Chutney as a sauce for Chicken or Fish. 

Or marinate some chicken with a Tuscan Tomato Basil Vinaigrette.  Serve with rice or cous cous and a tomato salad. 

http://eclecticgrocer.com/withtutobavi.html

Here is a recipe that I developed this evening.  It was light and delicious. 

Pasta with Peppers and Truffle Oil

Serves 4

4 bell peppers (preferably not green and sliced thinly)

Two medium red onions (sliced thinly)

Two cloves of  garlic (finely minced)

One tablespoon of truffle oil (plus more for drizzling)

Two tablespoons of fresh basil

1/4 teaspoon of red pepper flakes (optional)

Sea Salt and Freshly ground black pepper (to taste)

1/2 cup parmesano reggiano cheese grated

1 pound of pasta (penne or rigatoni)

Start bringing the pasta water to a boil.  Add the truffle oil to a heated pan on medium heat.  Next add the onions and peppers (thinly sliced) and sprinkle them with salt and pepper.  Once the vegetables begin to carmelize (about 10 minutes), add 1/2 cup of white wine (Chardonnay or Pinot Grigio).  Allow the alcohol to burn off and then add a tablespoon of butter and reduce the heat.  Add the red pepper flakes and the clove of garlic.  When the pasta is finished cooking, transfer the pasta to the saute pan and toss with the vegtables.  Add a ladle of pasta water if the pasta is dry.  Drizze with some more truffle oil, add the fresh basil and the cheese.  Toss again and serve immediately. 

Visit the Eclectic Grocer website to stock up on Truffle Oil and other culinary delights and cookware. 

http://eclecticgrocer.com/grartrflexvi.html