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Welcome to Migliore Gourmet Foods
Greetings,
It has been a busy month. We returned June 30 from New York, after being a participant at the Fancy Food Show. What an amazing experience and such a well managed event.
KFROG sponsored the 4th of July Red, White & Blue Cruise at the AutoClub Speedway in Fontana. What a great venue - something for everyone, car show, music, motocross demo's & a spectacular fireworks show at the end!
I hope you will enjoy the summer months to come.
Sincerely,
Debbie |
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Freezing your Garden Harvest  Now that I have my own "backyard" crop ready to harvest...I became very interested in knowing how to preserve and maintain as much of the nutrient value as possible. (Pictured is Italian Parsley, Greek Oregano & Basil) So, I dusted off my 1977 copy of "Stocking Up" by Carol Hupping Stoner....OK, it was the 60 - 70's generation! The general rule for vegetables most suited for freezing, are those that are usually cooked before serving. Almost all fruits, especially berries, freeze very well. The freezing process itself does not destroy any nutrients in food. Nutrient loss during blanching and cooling process can occur. Nutrient loss can be kept at a minimum if you are quick and efficient when blanching & freezing. Food should be prepared as soon as it is harvested, or kept at 40 degrees F or lower no longer than 24 hours before it is prepared and frozen. Plastic containers or heavy plastic bags, heat-sealed closed so that the contents have a minimum amount of air in package. Oxygen entering frozen food through tears in packaging can ruin the best quality foods. All packaging should be identified with type of food and date it was frozen before going in freezer. When foods are removed from freezer, the process of spoilage can set in quickly. It is best to thaw in the refrigerator, or if the food is going to be cooked, there is no reason to thaw it first. Blanching (scalding or steaming) fresh produce prior to freezing can improve the nutrient retention, provide better appearance, color, texture and provide a longer freezer life. Vegetable blanching is typically 1 minute of dipping produce into scalding water, immediately followed by cooling down with ice water or cold running water. However, there are different preparation steps noted in "Stocking UP" for each vegetable, so you may want research further! Blanching Green Herbs is slightly different. Harvest on a sunny morning right before plants blossom. Remove damaged portions and rinse under cold water. Blanch for 1 minute in steam. Cool, pack, and freeze. "The Giant Book of Garden Solutions" recommends for BASIL to place leaves in a strainer and pour boiling water over them for a second. Then, lay the leaves on paper towels, and let them cool naturally, prior to freezing. This should prevent the leaves from turning black. |
FANCY FOOD Show in NY
The Fancy Food Show draws 2,500 vendors from 81 countries and 24,000+ attendees. The products shown at this show, are often known for their authenticity, ethnic or cultural origin, commitment to specific processing rules or traditions, superior ingredients, limited supply or extraordinary packaging.
Migliore Gourmet was given the opportunity to participate as a "member candidate" in the New Brands on the Shelf . What an incredible time and experience this show has provided.
Pictured, is my good friend and former colleague, Cindy Ott, who came to New York to help me with my booth!
Our space consisted of a 6'x6' space. We featured our line of seasonings, that were originally (8) of my father's sausage seasoning recipes. We served approximately 600 samples of our Medium-Hot Italian, Sicilian Fennel & Northern Italian seasonings prepared in ground pork (representative of "traditional" sausage) over the 3 day event.
The NASFT team were so well organized, it was a pleasure to be at the show!
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| Our Products are available at;
Claro's Italian Market - (6) Locations:
1003 E. Valley Blvd., San Gabriel, CA 91776
19 ½ E. Huntington Dr., Arcadia, CA 91006
159 E. College Street, Covina, CA 91732
1655 N. Mountain Ave., Upland, CA 91786
101 W. Whittier Blvd., La Habra, CA 90631
1095 E. Main Street, Tustin, CA 92860
Super Suppers
1206 Magnolia Ave., Ste. 105, Corona, CA
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Winning Recipe for June
Congratulations to Jan Beard on her winning recipe! Dark Cherry Balsamic Vinaigrette
1/2 cup Migliore Balsamic 1/4 cup sugar
1 Tbs. minced roasted (or sautéed) garlic
1/2 cup cherry preserves
1/4 cup Migliore Pomegranate Balsamic 1 cup Migliore Olive Oil
Kosher (or sea) salt
Freshly ground pepper
In a small saucepan over medium heat, bring the balsamic vinegar and sugar to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the garlic and cherry preserves and cook for 1 minute longer. Remove from the heat and let cool. When room temperature, whisk in the Pomegranate White Balsamic and then the olive oil. Season to taste with salt and pepper. Set aside. This can be used as a marination for beef & chicken, as well as salad dressing. |
Recipe Contest
Enter our monthly recipe contest and win your choice of (1) Large Balsamic, Olive Oil or Dipping Sauce, (1) Seasoning Tin and a set of White Porcelain Dipping Saucers!
Rules for entry: 1. Must contain an ingredient from the Migliore Gourmet product portfolio, i.e., Olive Oil, seasoning, balsamic vinegar or dipping sauces. 2. Must receive recipe by last day of each month. 3. Entry of your recipe provides Migliore Gourmet permission to share or publish this recipe via newsletter, email or Migliore Collection of Recipes CD. Recipe author will receive recognition. |
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Our Story
In Italian "Migliore" means the best. In 1907, my grandfather emigrated from Italy to America. He began a family at his home in Guasti, California, where he worked as a cooper of the local winery. At age 14, my father Battista Pruneri, began working at a small Italian market in the same colony. For over 50 years, he worked there, he became renowned for his sausage making. His legacy of wonderful Italian food was shared with his family. And now I send the best from our family to yours.
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