Chocolate with a serious pedigree from The Officina Profumo-Farmaceutica di Santa Maria Novella!

Chocolate with a serious pedigree from The Officina Profumo-Farmaceutica di Santa Maria Novella

Now you can get some aromatherapy with your chocolate

The Santa Maria Novella pharmacy in Florence, Italy, is known for its perfumes and herb- and spice-based items, like candles. Now it has introduced small boxes of elegant wrapped chocolates.

Fragrant rose-flavored dark chocolate and refreshing citrus-flavored milk chocolate, in boxes of 18 pieces for $37, are sold in the Lafco boutique at 285 Lafayette Street (Houston Street), (800) 362-3677. Also try the Santa Maria Novella Pharmacy shops in NYC and LA.

Dark chocolates that come with truffled centers seasoned with either alkermes, a venerable spiced liqueur, or chinaberry, said to be a good digestive, are $45 for a box of 12.

About the Officina Profumo-Farmaceutica di Santa Maria Novella

Adjacent to piazza di Santa Maria novella is one of the oldest pharmacies in the world, established by the Dominican fathers shortly after 1221, the year of their arrival in Florence. In the garden, the fathers began to cultivate the herbs that they need to prepare medications, balms and creams for the monastery's little infirmary. In 1612 the grand duke, Fernando I di Medici, gave the Dominicans permission to open this little store - the pharmacy was opened to the public. A century later their herbal secrets had become internationally renowned. The Officina Profumo-Farmaceutica di Santa Maria Novella has a modest sign near the door and no window in which to display its wares. many of the officina’s preparations have made history and have marked an epoch: the essences, as well as the famous and much requested perfumes, are still prepared to a large extent following the formulas studied in 1500 for Caterina de’ Medici. The history of 'eau de cologne' is quite special in this regard. Indeed, it seems that this was the essence that Caterina de’ Medici, queen of France, took with her to Paris, where it acquired the name of 'eau de la reine'. Later, the Italian Giovanni Paolo Feminis, who moved to cologne in 1725 and began to make it there, changed its name to 'acqua di colonia', as a tribute to the city where it was produced. The 'acqua di rose', rose water, an excellent refreshing tonic for red eyes, was already available for sale in the second half of the fourteenth century. Other favorites include the perfumed powders produced from the ground rhizome of the iris, the flower that grows freely on the hills around Florence in such profusion as to be adopted as the lily symbol of the city, still represented in its coat of arms.

The pharmacy of Santa Maria Novella in Florence, Italy, which was founded by monks in 1221, has sold its herbal balms and elixirs to the public since the 16th century. Today the shop, with its elaborately decorated ceiling, left, is privately owned and also sells fragrances, teas, honeys and jam like fruit compotes. Lafco, a shop for home and personal products at 200 Hudson Street (Canal Street), recently started selling the pharmacy's food products. There are 16 teas, mostly herbal infusions with great fragrance and intensely clear flavors, packed in boxes covered in Florentine paper ($22 to $30); small paper sachets ($10.50 to $17); and glass canisters with decorative dried flowers in their lids ($28 to $38). One tea, bergamot, is none other than Earl Grey with infinitely more finesse and less bitterness than most. The honeys, some limpid and some thick and creamy, are mostly $16.50 for 8 ounces; the fruit compotes are $18 for 12 ounces.

THE A LIST: make your own olive oils

THE A LIST: Make your own flavored olive oil for use at home.....It is super easy

For some time now I have been making my own favored olive oil for use in my home kitchen. I always start with an Italian clod pressed organic olive oil as a base. This type tends to have the best flavor as I am mostly using these as flavors on foods vs. cooking with them. The Italian cold pressed oils tend to maintain the rich and creamy flavors we like best in olive oil.

I use the favored oils on all sorts of things - as I always have them on-hand in my kitchen:

they are great on cooked veggies
they are great on popcorn after its been popped
they are great on salad
they are great on grilled meats or veggies
they are great on pasta or risotto or potatoes
love them for dipping a crusty bread
and more

To get started I buy glass bottles that have sealed pop tops or dispensers - I find the best sizes are between 12 and 18 oz. Glass bottles are the best for keeping the oil fresh and clean. Once you use a bottle for a flavor and want to change it up, remember to clean and sanitize the bottle before you change so you don’t layer the flavors.

For the flavors, use the real fresh thing when possible.
Flavors I have in my kitchen now:
Roasted garlic oil
Rosemary oil
Black currant oil
Hot fire roasted chili (Serrano) oil
Six pepper blend oil

Here is what I do -
For the garlic - I roast 4 cloves of garlic and slice them in 4 and drop them in the bottle and fill with oil. cap and let rest in a cool dark space for a week before use

For the herbs - I make sure they are clean and dry - I drop them into the bottle, a use a lot, top with oil. Cap and store as noted above

For black currant - I buy them dried and drop in a cup of the currants, top with oil. Cap and store as noted above

For the hot chili - I grill in a pan, 6 whole Serrano chili peppers until blackened on all sides, drop into the bottle while hot and top with oil. cap and store as noted above

For the six pepper, I start with two tablespoons of French whole peppercorn blend - black, red, white, pink and green and add one teaspoon red pepper flakes. Top with oil and cap and store as noted above.

Its best to store them for the week as it gives the flavors time to mellow and blend.
Before use, sample each for an understanding of the flavors.

I never add salt or citrus as it shortens the lifespan of the oils. Don't store them in the fridge.

In addition to your use, these make great gift ideas and there are loads of flavor ideas to be tried.

Enjoy and always eat well
Aaron

Roasted Cod with Shiitakes in Miso Broth

time: 10 min Start to finish: 20 min

Servings: Makes 4 servings

Ingredients

4 (6-oz) pieces cod or hake fillet (about 1 inch thick) – FRESH FISH ONLY

2 1/2 tablespoons vegetable oil, divided

1/4 lb sliced shiitake mushroom caps

2 (1/2-oz) single-serve packages dehydrated red miso soup

1 scallion, thinly sliced

Preparation

Preheat oven to 450°F with rack in middle.
Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.

Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.

Meanwhile, prepare soup according to package instructions.

Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

Fennel and Carrot Slaw with Olive Dressing

Fennel and Carrot Slaw with Olive Dressing

2 medium fennel bulbs with fronds

5 carrots, coarsely grated

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

1/4 cup Spanish green olives, pitted and finely chopped

6 sun-dried tomatoes packed in oil, drained and very thinly sliced

2 tablespoons chopped flat-leaf parsley

Preparation

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.

Whisk together lemon juice, vinegar, oil, olives and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).

Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.

I love this salad!!!

THE A LIST: Stuff I Like to Share: HIBISCUS TEA

I LOVE THIS TEA!!!

The flowers of Hibiscus, Rosa sinensis ("Chinese rose") may or may not have originated in China, as its name suggests, but today it is grown around the world. Rich in vitamin C, the full flavor and deep red color of the infusion made from its magnificent blossoms have long made it a favorite healthful beverage, both hot and cold. Hibiscus, also known as red-sorrel, is listed in the German Commission E Monographs and its flower tea was traditionally used internally for stimulating appetite, soothing sore throats, laryngitis and tonsillitis, coughs, dryness of the lungs and digestive upsets. The tea also contains high concentrations of colorful purple flavonoids called anthocyanins that are antinflammatory as well as lots of vitamin C. Anthocyanins are beneficial for skin and vascular health and are also known to coat the surface of cell membranes and protect them from enzymatic and free radical damage. The powdered flowers of a related plant have been shown to stimulate cellular regeneration, cleansing and detoxification.

PREPARATION:
To prepare a hibiscus infusion, use a few pieces, just over a teaspoon, per cup of boiling water and steep about 5 min. Hibiscus is very tart, so you will probably want to sweeten it with honey, sugar or other sweetener. Hibiscus flowers may be infused multiple times. Alternatively, soak ¼ cup (½ oz) hibiscus in a quart of cold water overnight. In the morning strain out the flowers and sweeten to taste.

I like to make mine in a drip coffee pot as it keeps the water hot enough and is easy to clean up. I simply fill the #4 filter and make a full pot. While still hot, I add sliced ginger and a sliced lemon. Once cool, I simply use 2/3 tea to 1/3 water – and serve hot or cold. It’s great to make and keep in the fridge.


Botanical Name: Hibiscus sabdariffa L.Origin: EgyptOrganic: QAI Certified OrganicKosher: KSA Certified

Here is the link to buy it online:

http://www.frontiercoop.com/prdDisp.php?I=2946&full=y

Thank you Bruce

THE A LIST: The Eat Well Guide

This is a great tool - The Eat Well Guide, the easiest and most comprehensive way for you to find wholesome, fresh, sustainable food in the US and Canada. Find food in your neighborhood and when you travel that is healthful, humane, better for the environment, and that supports family farmers. All you need to do is enter your zip code on the main page of the link below and it will bring up a list of places to find fresh sustainable foods!

The Link: http://www.eatwellguide.org/index.cfm