Volume 3 | March 2015

Culinary Pioneer THE

A MONTHLY GUIDE TO YOUR NEXT FOOD ADVENTURE

MARCH INTO

“Boldness be my friend.”

- William Shakespear

VOLUME 3 - MARCH 2015

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What We’re Eating This Month

Go bold, and get ready for some seriously flavorful eating this March. From Swiss cheeses fresh off the Alps, game-changing pâtés and jerky, bold flavors of Tunisia in every dish, Spanish and Moroccan influenced jams on everything, and funky cheeses washed in local beers—this month has plenty of “flava!”

THE CHEESE

NUSSKASE

When it comes to Swiss cheese, we just can’t stay neutral!

Nusskase hails from Lucerne, Switzerland and possibly the gates of heaven. This beauty of a Swiss cheese is made from the milk of cattle that are raised in a nature reserve, so super-clean and über-healthy!

The curds are washed in walnut oil before being pressed into wheels, which means this bold personality reads as a little sharp, supremely nutty, and an all-around sweetie.

L’ETIVAZ

THE MEAT

THE CULINARY DISCOVERY

L’Etivaz is another Swiss fellow that descended upon our tastebuds from the lofty Alpine Mountains. Bold is his middle name, with strong notes of fruit and olive flavors with a dash of barley wine on the finish. Just named Best in Show at the Swiss Cheese Awards, this is our nominee for “Favorite Fearless Alpine”.

SMOKING GOOSE BRINGS US BOLD PÂTÉS

Smoking Goose Meatery of Indianapolis is one of our favorite artisan producers, specializing in small batch salumi, pâtés, and all things meat.

We love them because they do it right, working only with independent farms in Indiana and neighboring states. Smoking Goose believes real meat has a story to tell. They tell its story by working with all natural and organic ingredients, and using traditional preparation and curing methods to make incredibly unique meat magic.

EPIC FOODS WITH AN EPIC STORY

Grass-fed meat in bar and jerky form, these unique and flavorful treats are paleo-friendly, gluten-free, low in sugar and an all-around perfect snack. By combining responsibly-produced, delicious-tasting and lightly-smoked animal protein with savory nuts and dehydrated fruits, Epic bars are perfect for in-between meals or packing in your bag for an epic adventure.

DI BRUNO BROS. — THE CULINARY PIONEER MARCH 2015

Bold,

sunny flavors SPICY SUNDRIED TOMATOES: Layer me in sandwiches and salads!

TUNISIAN SWEET PEPPER HARISSA: Use me on everything. Seriously.

Soups. Stews. Appetizers.

Marinades. Dips. Eggs.

From the southern shores of Tunisia, Les Moulins Mahjoub is a family-owned and operated producer that sticks to traditional farming practices and uses absolutely no artificial ingredients or additives.

Refresh your dishes with these bright flavors!

WILD MOUNTAIN CAPERS: I am a super star in tuna salad, but you gotta try me in pastas, fish, and chicken!

WHOLE WHEAT HAND ROLLED COUSCOUS: Boil me real quick, add oil to me, and your favorite herbs and flavors. Or switch up your salad game and throw me in!

THE SPREADS

APRICOT & ORANGE CHUTNEY Pair with a nutty Manchego cheese, fish, or duck.

THAT’S OUR JAM, BLAKE HILL - VERMONT

RASPBERRY, CHIPOTLE, & COCOA CONSERVE Pair with a creamy goat cheese or camembert.

ORANGE & BOURBON WHISKEY MARMALADES: Serve this with an artisanal blue cheese or on roast duck for a delicious kick!

Sourcing most of their fruit in-season from local farms, third-generation preserve makers from Blake Hill produce a stunning line of traditionally made, creatively concocted fruit preserves in the tiny village of Grafton in Southern Vermont.

Slow-cooked with no artificial preservatives, we’re jamming out to Blake Hill with every flavor.

ORANGE, LIME, & GINGER MARMALADES: Use as a glaze on halibut or cod for a delicious dinner.

RASPBERRY & HIBISCUS PRESERVES: Pair with a creamy goat cheese or asiago.

BONUS JAM! Another bold jam move comes to us from Japan. Using the fruits of the region, expert growers from Yakami Orchards bring us Yuzu and Aloe Marmalade, both with clean, bright flavors.

How to Use Yuzu Marmalade: Smear on bread, muffins, bagels and rolls. Or as a glaze for roasted pork, chicken or duck, or with grilled fish.

How to Use Aloe Marmalade: Use as a marinade and basting sauce with flaky white flesh fish, shellfish, or poultry, or whisk a little into your favorite salad dressing for a cool, refreshing bite.

DI BRUNO BROS. — THE CULINARY PIONEER MARCH 2015

CHEESE news

MAMA ZANCOLLI’S PERFECT EASTER PIE RECIPE

MEET OUR

Our own Johnny Z. shared his mom’s recipe years ago, and we haven’t looked back!

MAD SCIENTIST OF CHEESE

Crafting one-of-a-kind cheeses handwashed in beers from all over the world (or from our own backyard!), Rich M., one of only a handful of cheese affineurs on the East Coast, ages these masterpieces in our cheese cave at our Rittenhouse location.

Affinage is the careful practice of ripening cheese. Rich mixes beer with salt water to make a briny bath that causes an internal fireworks display of chemistry that makes his cheeses explode with flavor. Wash it.

Flip it. Brush it. Pat it. Spritz it. Age it. Pair it.

Eat it. Repeat!

WHAT WE’RE WASHIN’ THIS MONTH: • Langres in Tired Hands Ruby Skeletons Listening to Your Footsteps • Red Cat in Tired Hands Selfish Smoked Saison • Stracapra in Round Guys Brewing Co. • Malgaiola and Quadrello di Bufala in Weihenstephaner Dunkel Stop by the Rittenhouse store and ask about our Weekly Cheese Wash. And talk to Rich about how he got started as a Certified Cheese Professional! Fun Facts: His favorite color is purple, he’s an expert on “The Simpsons”, and he gets to test all the beers before he uses them on cheese. Off the clock, of course!

CHAT CHEESE WITH US! @DiBrunoBros

#thecheeselife

YOU WILL NEED: ☑ 1 lb. Basket Cheese

☑ ½ lb. Sweet Soppressata

☑ 2 lb. Fresh Ricotta

☑ 4 Hard Boiled Eggs, peeled

☑ ¼ lb. Grated Parmigiano Reggiano

☑ 4 Large Eggs, reserve 1

☑ 1 lb. Prosciutto Cotto ☑ ¼ lb Prosciutto di Parma Black Label Riserva

☑ 2 tsp. Italian Parsley, chopped ☑ ½ tsp. Ground Black Pepper ☑ 1 tsp. Flour ☑ 4 8” Pie Shells, Unbaked

HOW IT’S MADE: 1. Preheat oven to 350˚ F. Dice the meats and the hard boiled eggs, and grate the Parmigiano. With a wooden spoon, mix in the raw eggs (except for one), Ricotta, Basket Cheese, herbs and spices to make your pie filling.

2. Fill each pie shell. Cut the top crust into lattice pieces and place over the topping, pressing into the bottom crust around the edges, and trim any excess. Brush the lattice with raw beaten egg.

3. Bake for 60-70 minutes until set and lightly browned.

Allow the pie to rest for 10-15 minutes before serving.

INSTAGRAM PIC OF THE MONTH

BOLD MOVE:

@temp6868 shared this bold move, and we’re eating it up.

The “wafflewich” has a few slices of Speck Alto Adige melted with Valdeon blue cheese and topped with arugula, tart cherry and cerignola olive chutney, and finally balsamic vinegar for the ultimate bold kick! #Speck #Valdeon #Wafflewich #EatFamous #Charcuterievil #DiBrunoBros #BrotherlyGrub

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