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Chocolate Budino Recipe Posted on 23 Oct 14:16 , 0 comments

Celebrate National Chocolate Day (and every other day) with this creamy Italian pudding.

By: Chef Frank Bonanno
From: Frank's Journal

 

SupperBell Frank Bonanno Chocolate Budino Recipe

Budino is an Italian custard similar to a pudding, with your choice of flavorings. Of course we recommend chocolate, but you can get creative and use whatever you have handy in your kitchen. 

Serve in individual bowls with spiked whipped cream and wafer crisps to impress your dinner guests, or dig right into the pan for a weeknight treat. Either way, this easy dessert is sure to satisfy any sweet tooth!

 

FRANK'S NOTES

This recipe couldn’t be simpler to execute. The key is in the whisking.

Do you know how to make basic whipped cream? Use an electric mixer to whip 1 cup heavy cream to stiff peaks—whip in 1 teaspoon vanilla extract (or your favorite liqueur—a coffee liqueur would be nice for this dish; Irish cream is lovely on anything), plus 1 tablespoon powdered sugar. Double the batch to cover this budino.

 

CHOCOLATE BUDINO
Serves 8

INGREDIENTS

  • 3 cups milk
  • 4 Tbsp cornstarch
  • 1 cup cream
  • ½ cup sugar
  • ½ cup cocoa powder
  • 2 eggs
  • 2 egg yolks
  • 10 ounces chocolate chips


TOOLS

  • Large heavy bottom pot
  • Whisk
  • Small bowl
  • Rubber spatula
  • 8”x8” baking pan
  • 8 small bowls
  • Serving spoon
  • Whipped cream

 

PROCESS

  1. In your large pot, whisk together about 1/8 cup of the milk into the cornstarch. Whisk in remaining milk and cream; set over a medium flame. Whisk in cocoa powder and sugar.
  2. Continually whisk until the pudding starts to set up—5-6 minutes. Whisk in the whole eggs, one at a time. Continue to whisk; add in the yolks.
  3. Turn heat off. Whisk in chips until they’ve fully melted.
  4. Pour mixture into brownie pan; cover with plastic wrap. Refrigerate 3 hours—or overnight.


TO SERVE

  • Cover the pan with a healthy layer of whipped cream
  • Set the bowls and serving spoon nearby

 

 

 

MUST-TRY RECIPES

Simple & Easy Winter Soup Recipes

Homemade Carbonara Pizza

Mizuna Lobster Mac N' Cheese

Spinach & Meatball Calzone

 

 

Sourcehttp://www.bonannoconcepts.com/family/happy-birthday-frank/

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Denver Chili Recipe Posted on 10 Oct 16:22 , 0 comments

Comfort food just in time for cooler weather. 

By: Chef Frank Bonanno
From: Frank's Journal

 

SupperBell Chef Frank Bonanno Denver Green Chili Recipe

As temperatures fall and leaves begin to turn, we find ourselves reaching for more comforting dishes. Classics like chili, chicken pot pie and cheesy casseroles come to mind. And as a warm welcome to fall, we're sharing Chef Frank's Denver Chili recipe, with green chiles of course.

 

Green chile peppers are more prevalent in the Western/Southwestern regions of the U.S. You'll find them roasted and made into chilis for smothering just about everything from burritos to eggs and cheeseburgers. 

 

We find that Frank's rendition with pork is best served with warm tortillas and a dollop of sour cream. Other delicious accompaniments include cornbread, rice, roasted potatoes or corn chips.

 

FRANK'S NOTES

Because I live in Denver, chiles are readily available, fresh from Hatch and roasted on stands all over town. If you don’t have access to such bounty, you can roast any sweet chile yourself, or roughly five cans of roasted green chiles should suffice.

Both the chicken broth and the pork could be skipped here. Seriously. It’s a delicious iteration to just cook all of these ingredients together and then puree them. Freeze for later use, or just smother those breakfast eggs right up.

Rick Bayless makes his own tomatillo salsa, and his recipe works.

 

DENVER GREEN CHILI
Serves 4 and more

INGREDIENTS

  • 2 T extra virgin olive oil
  • 2 pounds pork, cubed to ½ inch
  • 1 T salt
  • 1 t pepper
  • 1½ t dried oregano
  • 2 large yellow onions, diced
  • 4 cloves garlic, minced
  • 4 cups roasted green chiles, diced
  • 2 large cans diced tomatoes
  • 1 ½ cups tomatillo salsa
  • 2 cup chicken broth, plus 6 cups more
  • 2 T corn flour (or 1 corn tortilla)



TOOLS

  • Large cast iron Dutch oven
  • Wooden spoon
  • Blender
  • Ladle

 

PROCESS

  1. Turn stove top flame to high. When pan is screaming hot, add olive oil and reduce temperature to medium. Toss the cubed pork in the oil and add spices.
  2. Give a quick stir, then add onions and garlic. Cook, turning from time to time so the onions on the bottom don’t burn, until onions caramelize and pork is browned up nicely on each side, about 15 minutes.
  3. Add 2 cups of the chicken broth to deglaze any juicy bits of pork from the bottom of the pan, scraping and stirring until the broth comes up to a bubble–about five minutes–then add green chiles, tomatoes, salsa and remaining broth.
  4. Cook another half hour on medium—or slow it down and cook on low for an hour and a half. This way the house fills with that great autumn aroma.
  5. About 10 minutes before your chili is finished, remove 3 cups of chunky broth to the blender. Try not to capture any of the pork cubes, but no harm if you do. Puree in the blender with the corn starch or tortilla until smooth, then return to the pot.
  6. To Serve The first batch should just be enjoyed in bowls topped with a heap of grated cheese and a side of corn tortillas.

 

**This chili freezes well, but honestly, in my house, what with using as an egg-poaching medium and dumping onto burgers or pouring over something wonderful from the toaster oven and whatnot, it doesn’t last long enough to do so.

 

 

RELATED RECIPES

Simple & Easy Winter Soup Recipes

Homemade Pizza

Mizuna Lobster Mac N' Cheese

Miso-Lobster Ramen

 

 

Source: http://www.bonannoconcepts.com/industry/denver-chili-livewithfrank/

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Transparency About Driver Gratuity Posted on 28 Aug 10:41 , 0 comments

How we handle and distribute tips collected for drivers

 

SupperBell Drivers

In light of recent conversations about driver gratuity, we think it is important for us to let our customers know how we handle tips. 

Unlike many delivery operations, SupperBell employs our own drivers. Tips given by customers are held by the company until the next scheduled payroll, then are distributed to drivers through the company's payroll process. Driver hourly wages are paid consistent with their hourly rate, and are mutually independent of tipping. Pay rate does not go up or down in relation to driver gratuity.

100% of tips are paid out to employees, and no amount of tips are retained by the company. We have always understood any other difference in our approach to this practice as being illegal. SupperBell has not changed its policy since instituting driver gratuities in February of 2017. (see more below)

 

Culinary Chauffers. Delivery Ambassadors. Careful Couriers of the Chef Handcrafts!

19 FEB 2017

We've come to realize how much both our Customers and our Chefs appreciate the calculated, dedicated work of the SupperBell Drivers! They... hand-pack and ultra-chill each customer bag with fury... dash into the most rush-hour, traffic-laden window of road congestion... surmount snow-hell, high water, staircases and elevator cars... dodge raging dogs, sleeping babies, clueless spouses, curiously unlit alleys and unmarked duplexes... employ on-the-fly maneuvers to carefully deposit five-star meals for their clients, whether a single entree or a cart-loaded dinner party... and truly, express severe self-disappointment on the rare occasions that they cause an error.

Okay, you get it. SupperBell's drivers MAKE or BREAK SupperBell, even though they passionately strive to MAKE... and categorically never BREAK... SupperBell.

One of our most frequent customer complaints has been that drivers cannot be tipped during online checkout.

We've realized that we need to improve the SupperBell culture in a way that better celebrates our Drivers, follows industry practices, and even listens to what Emily Post has to say about gratuity

Customers, Driver Gratuity has been enabled for online checkout.

Drivers, we appreciate you!

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Frank's Italian Dip Sandwich Recipe Posted on 15 Apr 23:12 , 0 comments

Your New Favorite Dip-able Sandwich

By: Chef Frank Bonanno

 

SupperBell Chef Frank Bonanno Italian Dip Sandwich

"Growing up in New Jersey, my family never made French dip sandwiches. I was deprived, in a sense. When I moved to Denver as a young adult, I had my first French Dip sandwich at Cherry Creek Grille, and I was blown away by the flavors — the crisp baguette, the melty cheese, seasoned roast beef with a wonderfully fragrant au jus. As I sat and enjoyed my sandwich, I thought about ways to make it better, and that’s when I decided to make the ultimate dip — an Italian dip, perfected first as a sandwich I’d make after long nights on the line."  -Chef Frank Bonanno

 

THE ITALIAN DIP

Chef Frank Bonanno, Bonanno Concepts

Serves 4


INGREDIENTS

For the au jus

  • 2 cups chicken stock (low sodium)
  • 2 Tbsp butter
  • ½ white onion, chopped 
  • 4 sage leaves
  • ¼ cup Worcestershire sauce
  • Salt & black pepper, to taste
For the dip
  • 4 Tbsp butter, softened
  • 2 pounds high quality roast beef 
  • 8 slices provolone cheese
  • 4 mini French banquettes or Ciabatta rolls
  • Salt and black pepper

     

    TOOLS

    • Frigidaire Professional Infrared Convection Toaster Oven
    • Cuisinart Griddler/Panini Press
    • Small, deep baking dish with lid
    • 4 plates; 4 small bowls for au jus


    PROCESS

    1. For the au jus, preheat toaster oven to 350 degrees.
    2. While the toast oven is warming, fire up the Cuisinart Griddler. When griddler surface is warm, melt 2 Tbsp of butter on the surface.
    3. Once butter has melted, add chopped onions and sauté until translucent and fragrant. Transfer onions to baking dish and add chicken stock, Worcestershire sauce, sage leaves, salt and pepper.
    4. Cover the dish and place in the toaster oven. The au jus should begin to simmer – allow the flavors to meld for 15-20 minutes. 
    5. For the dip, cut your bread in half, spread soft butter on each side and place bread cut side down on griddler. Pile on a generous amount of roast beef and two slices of Provolone.
    6. Take the second slice of bread and put it on top of cheese. Press the panini until bread is golden brown and hot. Repeat for each sandwich.
    7. To serve, cut the panini in half and serve on a plate with a bowl full of warm au jus.

     

     

     

    RELATED RECIPES

    How to Make the Ultimate Sandwich

    Homemade Pizza

    Spinach & Meatball Calzone

    Mizuna Lobster Mac N' Cheese

    Carbonara Pizza

     

     

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    Homemade Carbonara Pizza Posted on 15 Apr 22:12 , 0 comments

    A Match Made in Italian Food Heaven

    By: Chef Frank Bonanno
    From: Food & Wine

     

    Chef Frank Bonanno is such a big fan of pizza that he recreated his favorite pasta, pasta carbonara, into an indulgent and irresistible pie. He transforms the dish into a pizza by topping a thin-crusted pie with sunny-side up eggs and pancetta.

    The best part? You can make this delectable pizza at home in about 15 minutes. Talk about a weeknight win! Get the easy recipe below.


    INGREDIENTS

    • One 1/2-pound ball of fresh or thawed frozen pizza dough
    • 1/4 cup mascarpone cheese
    • 2 tablespoons freshly grated Pecorino Romano cheese
    • 2 thick slices of pancetta, cut into 1/4-inch dice
    • Freshly ground pepper
    • 2 large eggs
    • Kosher salt
    • 1 tablespoon coarsely chopped flat-leaf parsley


      PROCESS

      1. Preheat the oven to 450°.
      2. Set a pizza stone or inverted baking sheet in the middle of the oven to preheat.
      3. On a lightly floured surface, roll out the dough to a 12-inch round and transfer to a lightly floured pizza peel.
      4. Spread the mascarpone on the dough, leaving a 1/2-inch border. Sprinkle with the pecorino and pancetta and season with pepper.
      5. Slide the pizza onto the stone and bake for about 6 minutes, until the crust is set and the topping begins to bubble.
      6. Crack the eggs over the pizza and bake for about 6 minutes longer, until the crust is golden, the egg whites are set and the yolks are still runny.
      7. Season the eggs lightly with salt, sprinkle with the parsley and serve.

       

       

       

      RELATED RECIPES

      Homemade Pizza

      Spinach & Meatball Calzone

      Mizuna Lobster Mac N' Cheese

      Making Cheese With Frank

       

      Sourcehttps://www.foodandwine.com/recipes/carbonara-pizza-cocktails-2009

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      French Scrambled Eggs Posted on 20 Mar 12:32 , 0 comments

      How to Scramble Eggs to Perfection

      By: Chef Frank Bonanno

       

      SupperBell Frank Bonanno Scrambled Eggs Recipe

       

      The Art of Fluffy, Indulgent Eggs

      I proposed to Jacqueline more than 20 years ago on a trip to France with Mel Masters. It was truffle season and the goal was to hit as many wineries and restaurants as humanly possible within the span of a week. At the time, being a vegetarian was a fairly novel life choice, and wherever we ate, when Jacqueline said she was a vegetarian, the chef would scramble her up some eggs with freshly shaved truffles. Two meals a day, minimum, Jacqueline would get that bounty of gold and funk and she wasn’t disappointed in the least. It’s still a favorite meal and this recipe is roughly the way I cook them for her.

      A NOTE: Eggs puff up with steam. If you’ve ever made scrambled eggs without liquid, you know how flat and hard they become. If you don’t have cream, use whole milk. No whole milk? Use skim. No dairy? Use water. The steam makes the scramble

      ANOTHER NOTE: The flavor and texture of breakfast eggs are brought out over low, low heat. Start high to melt the oil then turn the heat way down (sometimes I turn it off) to cook the eggs.


      INGREDIENTS

      • Baguette, cut on the bias
      • 2 Tablespoons butter 
      • 4 large eggs
      • Generous pinch kosher salt
      • 2 grinds pepper
      • 4 tablespoons cream
      • 1 cup grated gruyere
      • Optional: good truffle oil, 1 teaspoon freshly chopped chives


      TOOLS

      • Nonstick skillet
      • Medium bowl
      • Whisk
      • Spoonula
      • 2 breakfast plates


      PROCESS

      1. Toast the baguette slices to a light finish. Put two slices on each of two plates; set aside.
      2. Melt butter in a nonstick skillet over high heat. 
      3. While butter melts, whisk the eggs, salt, pepper and cream until just mixed. 
      4. Butter should be bubbly. Reduce the heat to low, and pour eggs into middle of pan, letting them spread to the edges. 
      5. Stir eggs, folding to the center, until eggs just begin to come together and little liquid remains.
      6. Fold in the cheese. 
      7. Optional (see story), drizzle with a nice truffle oil and 1 teaspoon freshly clipped chives.
      8. Spoon eggs over slices of baguette. Enjoy with strong coffee and fresh juice. 

       

       

       

      RELATED RECIPES

      Homemade Pizza

      Spinach & Meatball Calzone

      Mizuna Lobster Mac N' Cheese

      read more
      Miso-Lobster Ramen Recipe Posted on 1 Mar 13:00 , 0 comments

      Miso-Lobster Ramen

       From: Frank's Journal

       

       

      Frank Bonanno SupperBell Bones Miso-Lobster Ramen

       

      The Luxury of Comfort Food (BLT’s & Ramen & Such)

      My favorite meals, and the most consistently popular ones at the restaurants, are tweaked versions of ultimate comfort foods–the Lobster Mac ‘n Cheese on the Mizuna menu, the BLT I recently wrote about, the Froot Loops soft serve ice cream at Bones. A couple of years ago, a food writer asked me if I could upgrade my middle-of-the-night weakness: ramen noodles. Of course. Add lobster.

       

      It wasn’t until Bones opened that I had the opportunity to execute lobster ramen on a menu. How great is that? I get to mix work and play all the time. I really think work is play. Life is great. But I’m getting off track.

       

      At Bones, I poach the lobster in butter. Think about each of those words. Poach. In butter. Then it’s tossed in a miso buerre blanc with freshly made ramen. I have to admit, I tried making the ramen myself. I tried it a lot. No good. Sometimes, you just have to let go of the things you’re no good at and leave it to people who have been working through the recipes for generations. The source of the noodle itself has a back story that has to do with the Reverend Sun Myung Moon, but that’s a blog post of its own. Holy whatever–the Lobster Ramen at Bones is rich and decadent and everything a signature dish should be. If you ever find yourself home with a beautiful bottle of white wine, a living lobster and a good deal of patience I have a recipe for you, too. Make note, there are reasons the ramen costs a bit more at Bones than what you might find in a traditional ramen shop–starting with the broth, heading to the noodles and leading all the way to that red crustacean. . . If you give it your hand, though, shoot me an email or a facebook post or something and let me know how you fare. I’d love to know how we measure up!

       

       

      Miso-Lobster Ramen

      Serves 4

      Ingredients:

      • 2 cups white wine
      • 1 shallot, sliced thin
      • 12 peppercorns
      • ½ cup heavy cream
      • ¾ pound butter
      • Bunch organic garden scallions cut on small bias
      • 1 ¼ pounds fresh lobster
      • 1 cup edamame, shelled
      • 1 cup buerre blanc
      • 8 ounces fresh ramen noodles
      • 1 tablespoon miso paste
      • 4 ounces butter
      • Sea salt and freshly cracked pepper

      Tools: Non-reactive sautee pan, whisk, sieve (colander lined with cheese cloth or coffee filter will work); 2 large pots, ice, lobster cracker, sharp knife; 4 serving bowls.

       

      Process:

      Buerre Blanc

      1. Place white wine, vinegar, pepper corns, and shallots in a non reactive pan and reduce until sec (dry); add heavy cream,  reduce by 2/3 more.  Slowly   add butter, whisking constantly.  Strain through fine mesh sieve and hold warm until ready to use.  Clean pan to use for plating.

       

      To Cook Lobster

      1. Fill large pot with heavily iced water and leave in sink near a colander.
      2. Bring large pot salted water to boil. Relieve lobster of claws and tail; place claws in one bowl and tail in another.
      3. Pour boiling water over both to cover. Let claws cook 6 minutes, toss into colander, then plunge into ice bath while tails cook 2 minutes more (8 total). Drain tails, dip into icy bath.
      4. Clean large pot and fill anew with salty water; set to boil for noodles. Remove cooled lobster meat from the shells; cut tail into 5 pieces. Set aside.

       

      To Plate:

      1. Cook ramen noodles in boiling water until tender (about 2 minutes). Strain; hold.
      2. Set sauté pan over medium heat. Add butter when hot.  Once butter is completely melted, add lobster, edamame, and miso.  Reduce heat and cook slowly; hold warm.  Toss in noodles and just warm through.
      3. Add buerre blanc; toss well and season to taste with salt and pepper.
      4. Divide among four bowls and garnish with scallions.

       

       

       

      RELATED RECIPES

      Simple & Easy Winter Soup Recipes

      Homemade Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

       

      Sourcehttps://www.bonannoconcepts.com/industry/comfort-food-blt-ramen-and-such/

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      Frank's Spinach & Meatball Calzone Recipe Posted on 1 Mar 12:00 , 0 comments

      Spinach & Meatball Calzone #LivewithFrank

      From: Frank's Journal

       

      Frank Bonanno SupperBell Spinach-Meatball Calzone

       

      Spinach-Meatball Calzone #LivewithFrank

      Serves 1-2

      A note: Pizza stones are awesome and if you’re trying your hand at homemade pizza, you really should invest in one. They hold a nice, uniform temperature, and the porous stone sucks up any residual moisture, so the crust crisps up beautifully. A cookie sheet works, too–just not as well.

      Another note: Purchase dough from your favorite pizza place. It’s the best-easiest cheat possible, and any spot should happily sell you a batch.

       

      Ingredients

      Pizza dough (8 oz if you’re purchasing from, say Osteria Marco, who specializes in individual pizzas, and 18 ounces if it’s from a family-pie type spot, like Anthony’s. Or you could try your hand at a homemade batch like this one in Food and Wine)

      • 2 cups ricotta
      • 1 cup fontina
      • 1 cup spinach, blanched or frozen and defrosted, or raw if you don’t mind a bit of a soggy mess
      • 2 chopped up meatballs (frozen from the supermarket, or from that delicious batch you made from the live tutorial on the Luca icookbook)
      • ¼ cup parmesan cheese (plus 2T for dusting)
      • 2 T extra virgin olive oil
      • Tools: Pizza stone or cookie sheet; pastry brush, spatula

       

      Process

      1. Heat the oven and the pizza stone to 500˚
      2. Use your fingertips to gently stretch the dough into a 10” circle. Set the circle onto a very lightly floured surface
      3. Place all ingredients on half the circle, then fold the dough over the top to create half moon.
      4. Seal the edges of the moon together by slightly wetting your fingertips, then roll the crust between your fingers, crimping slightly as you move along the semi-circle.
      5. Brush the top with olive oil and dust with parmesan. Set on the pizza stone and bake 15-20 minutes, or until the crust is a bubbly golden brown.

      To Serve

      1. Remove with a fat spatula and cut in half. Present with forks and lots of paper towels. I think a fine Colorado beer or a good sauvignon blanc is a must here.

       

       

      RELATED RECIPES

      Homemade Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

       

      Sourcehttp://www.bonannoconcepts.com/recipe/spinach-meatball-calzone-livewithfrank/

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      How to Pair Wines Like a Pro Posted on 14 Feb 07:00 , 0 comments

      Our Favorite Wine Pairings for Valentine's Day

      By: SupperBell

       

      SupperBell's Tips For Pairing Wines Like a Pro

       

      “A bottle of wine begs to be shared; I have never met a miserly wine lover”
      ― Clifton Fadiman

       

      This time of year has us thinking about the dining experience - how every element comes together to create the perfect meal for two. A meal that is uniquely and unforgettably yours. And the wine you choose to share is a pivotal part of the experience you've created.

       

      Our chefs at SupperBell have crafted a special menu to indulge you in your Valentine's favorites without the hassle. We're featuring everything from lobster bisque and crab cakes, to grilled grass-fed filet mignon and seared scallops with Mediterranean risotto. Once your heart is set on starters and entrees, finish your experience with a gourmet cupcake duo or a decadent chocolate brownie. 

       

      Our Valentine's Menu also includes vegetarian and chicken options, as well as family sized meals for when your plus one becomes plus some. After you make your menu selections and choose a delivery window, we'll handle the rest! Our meals are fully prepared and only need to be heated upon arrival. 

       

      Now that SupperBell has your meal delivery handled, you can focus on the "wine" in "wine and dine". But what to choose? Did you order steak and your partner seafood? Going for a tapas style meal? And what about dessert? Not to worry, we've collected a list of our failsafe wine pairing tips that are sure to impress your Valentine.

       

       

      Wine Pairing 101

      Champagne: A celebratory classic. It's generally light and acidic, and goes well with appetizers, particularly seafood. Obviously it's great on its own as well.

      Sparkling Rosé: Pink in color with rich berry notes, this fruitier cousin of Champagne also pairs wonderfully with seafood appetizers, cheeses, and an array of desserts.

      Sauvignon Blanc: Food-friendly and aromatic, with notes of citrus and herbs. Pairs notoriously well with seafood, chicken and fresh salads.

      Pinot Noir: For an evening of varied food flavors, pinot noir is a light, dry red wine that complements almost everything on the table.

      Cabernet Sauvignon: A steak-lover's top wine choice for its robust fruit flavors and full-body. The key is to pair the boldness (and marbling) of your steak to the boldness and body of your Cab. 

      Zinfandel: Less refined than the Cabernet, the tannins and acidity in this wine cut through the richness of a highly-marbled steak and other hearty cuts of meat perfectly. 

        

       

      VALENTINE'S NIGHT IN

      Grass-Fed Grilled Filet Mignon

      Seared Scallops with Mediterranean Risotto

      Southern Crab Cakes

      Lobster Bisque

      Cupcake Duo

      Chocolate Brownie

       

      VIEW FULL VALENTINE'S MENU...

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      Frank's Tips For an Amazing Cheese Plate Posted on 6 Feb 15:47 , 0 comments

      For An Amazing Cheese Plate

      From: Frank's Journal

       

      Frank Bonanno of SupperBell Cheese Plate

       

      Last night, I had an amazing platter at Sushi Sasa—all of the kitchen elements worked in harmony: the caliber of chefs; the freshness, temperature, and perfectly sliced fish; the quality of rice and simplicity in seasoning. . .

      That sushi plate got me to thinking about meat and cheese plates, because the same components can make or break one: the caliber of chefs; the freshness, temperature, and thickness of each slice, the quality of bread and simplicity in seasoning . . .

      I was recently victim of a bad cheese plate at a restaurant up the road: yesterday’s bread, ice cold and week-old Burrata, cappicola cut so thickly that I had to chew it like an oily, meaty, wad of gum, prosciutto as fat as Oscar Meyer bologna. Here are these beautiful (or once beautiful) products, made in the manner they were a hundred years ago with real attention and care, and yes, love, leaving the kitchen with anything but attention or care or love.

      In truth, I’ve mostly given up on meat and cheese platters in restaurants because it can be such a disappointing way to start an evening out—-but it has that potential; it could be, should be a wonderful start to a night, whether it’s Friday dinner with the family or Thanksgiving for a throng. These little touches that enhance salumi, they are so small, so simple, that I can lay them out here for the home chef. In five simple steps.

       

       

      FIRST

      Pick up your products from a trusted vendor (probably not the grocery store). In Denver we have Tony’s, Marczyk’s, Chef’s Mart, The Truffle, St. Killians—really, we’re lucky to have a nice assortment of butchers and cheese mongers–people who know what they’re talking about. (If you’re looking for something specific, shoot me an email and I’ll help if I can.)


      SECOND

      There’s a reason Berkel makes a slicer just for prosciutto—so that it can be cut to near sheer. You shouldn’t really have to chew it at all. The rich, salty-sweet texture should just melt on your tongue. A butcher has thousands of dollars’ worth equipment–let him use it to slice the cured meat to its appropriate thinness. (Once cut, use it within 24 hours, though, because room temperature meat —see next tip—will oxidize in short order and turn.)

      THIRD

      Most meats and cheeses should be served between 68 and 72 degrees–room temperature. Consider food (all food, really) the way you would wine: too cold or too hot, and you lose the slight variations in aroma and all of the nuances in the flavor profile.

       

      FOURTH

      Some cheeses do not improve with age. Burrata, for example, is defined by the Cheese Primer as “meant to be eaten the day they are made.” If in doubt, ask your monger, and serve accordingly.

       

      FINALLY

      Pay heed to the bread. Fresh, grilled, rubbed with garlic after grilling, drizzled with a good extra virgin olive oil. Well done bread will heighten every flavor on the plate.

      Don’t make your guests, your date, yourself a salumi victim. It’s easy to be amazing instead.

       

       

      RELATED RECIPES

      Frank's Homemade Pizza

      Carbonara Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

      Sourcehttps://www.bonannoconcepts.com/industry/for-an-amazing-cheese-plate/

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