Francesco Illy Started the company in Trieste, Italy in 1933. Upon it’s opening, Trieste became the only city in the world to house the complete coffee production process and is still recognized for having the most important coffee research and test laboratories. In 1935 Francesco designed and patented a machine that was the stepping stone to all modern espresso machines, called the “Illetta”. And also played a role in revolutionizing pressurization, which allowed them to preserve the coffee during shipping across Italy.

That was all of the back ground information about the company that was interesting for me. There are some other cool sections on their website about the different programs they run as well as institutes for learning all about coffee from bean to cup. If you are interested in more of the info on that, check out their website at Illy.com. As for me I am interested in learning more about the beans. Illy uses a blend of 9 types of pure Arabica beans from Central and South America, India and Africa. I personally don’t know the difference between an Arabica bean and any other coffee bean. Actual I couldn’t even tell you any other type of coffee bean, so we will be looking into that…

The first written record of coffee made from the roasted beans was from Arabian scholars that said the drink aided in lengthening their working hours. Later, the Egyptians and Turks began making their brews of roasted beans and from there, as they say, the rest is history. Coffea Arabica is a species of coffee that is native to Yemen, which is located in the heel part of the Arabian Peninsula (I had to look it up). It is also native to the Southwestern highlands of Ethiopia and Southeastern Sudan. Coffea Arabica is thought to be the first species of coffee to be cultivated, and has been grown in Southwest Arabia for more that 1,000 years. Coffea Canephora (Robusta) is another widely used species of coffee bean and in comparison to Arabica is considered to produce a lesser quality coffee, but contains more caffeine.

The Arabica plant is shrub like and its sweet jasmine scented flowers only last for a few days. After they subside, the berries start forming. Starting as dark green and slowly turning red. When the berries turn a deep dark glossy red, they are referred to as cherries and are ready to be harvested. As with many tree crops, they are often harvested by hand so that only the perfectly ripe berries are picked, since they do not all ripen at the same time. The coffee beans are actually the two seeds within the fruit and there is sometimes a third seed or only one. When there is only one it is referred to as a ‘Peaberry’ since it is round in shape like a pea rather than flattened on one side like the beans we see regularly. The first written record of coffee made from the roasted beans were from Arabian scholars that said the drink aided in lengthening their working hours. Later, the Egyptians and Turks began making their brews of roasted beans and from there, as they say, the rest is history.

I can never decide if I prefer to know the background on products or not. I do like to learn new facts and tid bits but does it take some of the enjoyment out of my morning cup of Jo? Will I now be analyzing and comparing coffee from different places and begin asking what types of beans are in my morning blend, trying to identify different aromas as you learn to do with wine? Who knows, only time will tell. As for you, come in and give our new coffee a try and let us know what you think.

Until next time… CFM

Even though Yams and Sweet Potatoes looks pretty same and taste very similar, Yams tend to be starchier and drier than a Sweet Potato. Both are flowering plants but that is where the similarities end; at least taxonomically. All flowering plants are split into two categories, monocot and dicot. Yams are a monocot (one section to the seed, think of a corn kernel) and belong to the Yam family. They are closely related to lilies and grass and are native to Africa and Asia. Yams can vary in size from as little as the size of a small potato to record numbers of up to 130 pounds! Sweet Potatoes, on the other hand are a dicot (two sections in the seed, think of a peanut) and in the Morning Glory family. The skin color on Sweet Potatoes can vary in color from white, yellow, red, purple and even brown; the flesh colors also come in an array of colors ranging from yellow to orange to orange-red. There are firm and soft varieties of Sweet Potatoes, and just as the descriptors read, soft varieties are soft when cooked and firm varieties remain firm. It is the soft variety of Sweet Potato that is often sold as a Yam in the US. African slaves referred to these soft varieties as Yams because they resembled the Yams they were familiar with from Africa. More often than not you are eating Sweet Potatoes and not Yams, unless you purchased Yams at an ethnic market.

So now that we have some background information on what separates the two tubers in the world of botany, let’s look a little further into nutrition. Both Yams and Sweet Potatoes are both great health foods. But, they offer their own different nutritional benefits. Sweet Potatoes are well known for being packed full of nutrients and are still pretty low in calories. One Sweet Potato contains almost eight times the daily amount of Vitamin A recommended for adults, they also contain significantly higher amounts of calcium, iron, and vitamin E, and twice as much protein per serving as a Yam. However, Sweet potatoes contain less omega-3 fats than yams. The Yam and Sweet Potato are both loaded with potassium, magnesium, and phosphorous, as well as several so-called trace minerals: selenium, zinc, and copper. Again, as before, the Sweet Potato tends to win with these health benefits as well. Either way you look at it they are both great additions to the diet, we should all try to make an effort to have them more often than just once a year during the holidays.

As far as recipes go, our Chef recommends this one for Candied Sweet Potatoes with Streusel Topping:

Serves 8-10

• 4-3/4 Pounds Yams or Sweet Potatoes
• 3/4 Cup Pure Maple Syrup
• 6 Tablespoons Melted Butter
• 1-1/2 teaspoon Grated Orange Zest
• Salt & Pepper to Taste

Streusel:

• 1 Cup Softened Butter
• 5 Oz. Brown Sugar (about 1/2 +1/8 Cup)
• 1 teaspoon Cinnamon
• Pinch of Salt
• 1 Pound All Purpose Flour ( Approximately 4 Cups)

Preheat oven to 375*. Cook Sweet Potatoes for 30 minutes. (They will not be fully cooked). Cook, peel and cut into 1 inch pieces. Place in 9x13x2 baking dish. Blend melted butter, syrup and orange zest in a small bowl; pour over Yams. Sprinkle with salt & pepper; toss to coat. Bake until just tender, stirring and basting occasionally.

Make streusel by mixing all ingredients until crumbly. Crumble over top of Potatoes and continue to bake until browned, approximately 20 minutes.

So that is that on this topic, please let us know what you think when you try the recipe. Until next time.

CFM

For your convenience, we have assembled a variety of steak boxes and meat bundles and specially priced them. So stock up your freezer or send a steak box as a special gift to those hard to shop for people year round. These are all available fresh or frozen with a 72 hour pre-order and you can order in store, by phone or email. And best of all, we can DELIVER!

Here is a sneak peek at some of the savory bundles we have to offer…

STEAK GIFT BOXES

4 8-10 oz. Beef Filet Mignons with CFM Steak Sauce
$59.99

4 10-12 oz. USDA Prime New York Strip Steaks with CFM Steak Sauce
$89.99

4 10-12 oz. USDA Prime Rib eye Steaks with CFM Steak Sauce
$69.99

4 14-16 oz. T-Bone Steaks with CFM Steak Sauce
$69.99

BUDGET GRILL BUNDLE $99.99

• 4 lbs. Beef Sirloin Tri-Tip (Plain or marinated)
• 4 lbs. Beef London Broil (plain or marinated)
• 10 lbs. Fresh Ground Beef Chuck (Bulk or patties)
• 5 lbs. Housemade Sausages (your choice Hot Italian, Sweet, Italian, Bratwurst, Sicilian wine & cheese, or Breakfast Links)
• 3 lbs. Boneless Skinless Chicken Breasts
• 3 lbs. Country Style Pork Ribs (plain or Italian marinated)

WINTER MEAT BUNDLE #1 $169.99

• 4 lbs. Beef Brisket Flat
• 2 lbs. Beef Sirloin TriTip (plain or marinated)
• 4 lbs. Beef Plate Short Ribs
• 4 lbs. Beef Chuck Stew Meat
• 4 lbs. Beef Chuck Pot Roast
• 3 lbs. Boneless Premium Pork Loin Roast
• 3 lbs. Premium Pork Tenderloin (plain or marinated)
• 3 lbs. Thick or Thin cut Premium Center Cut Pork Loin Chops
• 5 lbs. Fresh Ground Chuck (Bulk or Patties)

We also have larger bundles if you have the extra freezer space. So just let us know when you are ready to order and if you would like pick up or delivery and we will have you all taken care of! If you would like to offer something on the sweet side as well just ask about our customizable Gift Baskets. Happy eating and Holidays!

Corporate gifts, thank you’s, birthdays….any time is a great time for a gift basket! Aside from our great themed baskets that you will find on our website, we also offer customized baskets to suit any craving, event and budget. With the array of imported and domestic gourmet items that fill our shelves the possibilities are endless. Here are a few of our favorites just to give you an idea.

The “Blueberry Breakfast” comes with Farmhouse Pancake & Waffle Mix, Wild Maine Blue Berry Jam, and Maine Maple Syrup & Toasted Oat Granola.

The“Italian Gourmet” features Imported Pasta, Gourmet Red Sauce, Water Crackers, Classic Italian Vinaigrette, Olive & Tomato Tapenade, Flavored Dipping Oil, Wafer Cookies, Fine Chocolates, Fancy Olives, Thin Bread Sticks, Parmesan Cheese Melts, Cracker, Flavored Risottos, Amaretti Italian Cookies and San Pellegrino

And the “It’s all about Chocolate” includes goodies such as Double Dipped Gourmet Chocolate Malt Balls, Chocolate Covered Pretzels, Classic Almond Butter Toffee, Chocolate Mint Melt Aways, Double Chocolate Crispy Gillie Cookies, Gourmet Chocolate Covered Popcorn, imported Chocolate Bars, Chocolate & Caramel Bites, Chocolate Covered Raisins and Tate’s Amazing Chocolate Chip Cookies!

This is the gift that is sure to please for any occasion. So the next time you are at a loss on ideas for a gift just give us a call and we will take care of the rest!

GRILLED MARINATED TRI-TIP ROAST WITH RED ONION COMPOTE

• 1 Whole Trimmed Tri-Tip roast
• 1 cup Basic Meat Marinade
• 1 cup Ginger People Ginger Hickory Sauce

RED ONION COMPOTE

• 4 medium red onions, peeled, halved and sliced
• 1 TBL olive oil
  1 TBL kosher salt
• 2 tsp fresh cracked black pepper
• 2 TBL Tomato paste
• 5 TBL Brown sugar
• 5 TBL red wine vinegar
• 1 TBL dry mustard
• 1 bottle of beer

1. Place tri-tip roast and marinade in bag and refrigerate overnight.
2. Heat oil in large saucepan. Add onions, salt and pepper and cook over medium heat until they just start to caramelize, approximately 8-10 minutes. Stir in tomato paste and cook another 3-5 minutes or until the onions are caramelized. Add brown sugar, vinegar, mustard, and beer to the onions. Reduce heat to low, place lid just off pan to create a small vent, and continue to simmer slowly, about 30 minutes or until mixture is cooked and has a thick, sauce-like consistency. Stir contents every 10 minutes to prevent sticking. Transfer to a bowl and cool to room temperature.
3. Clean and heat grill. Sear roast on all sides over high direct heat. Transfer to indirect heat with wood chips and cook approximately 45 minutes or until desired doneness. (We recommend medium rare.) Baste with Ginger Hicklury sauce the whole time on indirect heat, turning every five minutes or so.
4. Remove from grill, let rest about 10 minutes and then slice thin against the grain Serve with room temperature onion compote.

Mexican-style soups are light and full of fresh flavors. We serve it “straight up” here at CFM every Friday, but it’s also fun to top it with some of the traditional toppings of shredded cabbage, diced avocado, radishes, onions or cilantro. Also goes well with tortilla chips, tequila and a cold cerveza! Hope you enjoy it as much as we do!

Cook’s Fresh Market Posole Verde (Makes approx 3 gallons)

32 oz hominy
1 pig’s foot
1.25 gallons rich, homemade chicken stock
3 bay leaves
1 TBL Kosher salt
3 sprigs fresh thyme
1 tsp dried oregano

2 TBL Olive oil
3 oz bacon, diced fine
1 quart onion, diced
2 cups carrots, diced
2 cups celery, diced
1 cup poblano chile, diced
3 TBL minced garlic
4 TBL jalapeno chile, minced
2 guajillo chiles, toasted, soaked, pureed
1 TBL chile powder
1.5 TBL cumin ground

1.75 pounds roasted green chiles, skinned, seeded, diced (hatch or anaheim)
2.25 pounds chicken breast, diced fine or ground
2 quart rich homemade chicken stock
1 quart tomatillo puree (fresh roasted or canned)
2 cups diced tomato, canned
salt and pepper to taste
hot sauce to taste
1/4 cup fresh cilantro, chopped

Bring stock with hominy, pig’s foot, bay leaves, salt, thyme, oregano to a simmer. Cover and cook over leow heat until very tender and hominy is starting to split, approximately 2+ hours (dried hominy will take longer). Remove pig’s foot, remove meat, dice and add back to cooked hominy. Remove bay leaves and thyme sprigs.

Heat olive oil in soup pot; add bacon until cooked half way. Add onion, carrot, celery, and poblano. Partially cover and cook until vegetables are tender, stirring often.

Add garlic, jalapeño and cook one additional minute. Add guajillo puree, chile powder and cumin and cook one additional minute.

Add green chiles, ground chicken, stock, tomatillo and tomato. Bring to a simmer. Add cooked hominy with diced pig feet and broth. Simmer 45-60 minutes.

Adjust seasoning with salt, pepper, hot sauce and lime juice to taste. Finish with cilantro right before serving.

Serve with shredded lettuce and/or cooked cabbage, diced onion, limes, and fried corn tortillas on the side.

Q: What’s your favorite dessert to eat? A: Brownies with ice cream.

Q: What’s your favorite dessert to make? A: Ice Cream! Flavor? Vanilla

Q:  Favorite beverage?  A:  Milk…oh, wait…really it’s freshly pureed and strained grape juice!

Q:  Dessert with milk, coffee, wine or another beer?  A:  Milk please!

Q: Did you have a career before you went to culinary school? A: Accounting and I hated sitting behind a desk all day. I went to the New England Culinary Institute and that’s where I met my mentor, Brent Kimbrough.

Q: Favorite baking ingredient:  A:  Honey

Q:  Favorite Cookbook:  The Flavor Bible, In the Sweet Kitchen, Hamelman’s Bread

Q:  Love or hate to “decorate” cakes?  A:  Don’t mind it at all

Q:  Biggest baking disaster?  A:  In culinary school someone put salt in the sugar bin and I used it to make a 30lb batch of butter cream.

Q:  Favorite thing to cook at home?  Vodka penne with a piece of fried chicken on the side.

Q:  Favorite thing to cook for a date?  Chicken Fra Diablo or Marsala.

Personal Info:  Single, 2 yellow labs named Ranger and Caspian, astrological sign is Cancer

There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.

That being said, we will explore some of the different brands of chocolates we carry in the market. We have lots to choose from so we hope to see you soon for your favorites!

BISSINGER’S This company has been making chocolates in St. Louis since 1927, but originally they started in 17th century Paris. They have three chocolate shops in St. Louis with one being a “chocolate lounge” featuring confections, desserts, savories, wine and gourmet coffee. Currently we carry their Caramels and Chocolate Covered Cherries.

VOSGES These are some sexy chocolates! Katrina Markoff personally chooses every spice, flower and chocolate that is flown into our Chicago kitchens. The infusions of rare spices and flowers combined with premium chocolate give a delicate balance of flavor, leaving you with a layered and lingering sensation of spice and chocolate, a true haut-chocolat experience. On the back of each box she explains how to enjoy an exotic candy bar: Breathe, See, Smell, Snap, Taste, Sense…aaaahhhhhhh! Currently we carry the Black Pearl Bar (wasabi, ginger, black sesame seeds), the Woolloomoolloo Bar (macadamia nuts, coconut, hemp seeds), Naga Bar (curry powder, coconut flakes), and the FAMOUS Bacon Bar.

CHOCOLOVE These are sooo sweet they even come with a love poem inside! Choose from Raspberries in Dark Chocolate, Toffee and Almonds in Milk Chocolate, Orange Peel in Dark Chocolate or Decadent Dark Chocolate.

CHOCOLATE SANTANDER The only single origin chocolate produced in Colombia and one of South America’s most special takes its name from the State of Santander, Eastern Colombia. The privileged terrains of the Andean mountains of Yariguies, yields Colombia’s best cacao known by its exquisite and delicate flavor. We carry 36% cacao milk chocolate, 53% cacao semi-dark, 65% cacao dark, and 70% dark.

VALRHONA Chocolate from France. We carry the Les Grands Crus line, flawless and perfect for melting or baking.

We love Chocolate!

Cakes, cookies, brownies, bars, dark, white, milk chocolate…you can find it all here at Cook’s Fresh Market. Below are some facts you may not have known about this delectable bean…

The cocoa bean was discovered over 2000 years ago, in the tropical rainforests of Mesoamerica. It played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.

In 1521 with their conquest of Mexico, the Spaniards discovered the Aztec custom of drinking chocolate. When the Spanish brought cacao home, they doctored up the bitter brew with cinnamon and other spices and began sweetening it with sugar. They managed to keep their delicious drink a Spanish secret for almost 100 years before the rest of Europe discovered what they were missing.

Sweetened chocolate soon became the latest and greatest fad to hit the continent. Because cocoa and sugar were expensive, chocolate became the symbol of wealth and power. By the 1800′s, solid chocolate candy was being mass produced and more affordable to the general public.

In 1894, Milton Hershey founded the Hershey Chocolate Company in Lancaster, PA. And the rest, as they say, is history! America’s (and the world’s) love affair with chocolate continues to grow with every generation!

Next blog…our favorite chocolate bars!

He can be found on a daily basis behind the meat counter or in the refrigerated meat processing room…scraping, sawing, cutting, and slicing.  To pull him out of his “meat cave” to get him to answer some questions was quite the feat, but I managed!  Hope you enjoy the interview:

Q:  What is the strangest request you have received…more than once?  A:  Kangaroo Meat!  We used to be able to get it more easily, but now Australia has limited the export of it.

Q:  If you are making your wife dinner, what is it?  A:  Cheerios

Q:  Beef, pork, lamb or poultry?  A:  Sausage

Q:  Favorite activity after work?  A:  Camping, working in yard/garden, hanging with wife and dog, drinking cold ones.