Greek Yogurt Panna Cotta with Pineapple Passion Fruit Sauce & Coconut Pineapple Sorbet

By: The Food Hunter

I recently had a chance to sample an amazing dessert from Lara Coleman, the pastry chef at Pointe Tapitio Cliffs. When asked what inspired her to create the Greek Yogurt Panna Cotta with Pineapple Passion Fruit Sauce and Coconut Pineapple Sorbet she responded:

"Warm spring evening breezes inspired me to use bright tropical flavors: passion fruit, mango, sweet pineapple with coconut in a balance of tastes. As very versatile ingredients, I enjoy the invigorating aspects of them. I've added lime zest and vanilla bean to fresh pineapple to give a light floral flavor and zip that pair so well with the tang of the sweet Greek yogurt panna cotta. The creamy sweet coconut and pineapple sorbet brings it all together. Finished with a crunchy unexpected flavor packed mango passion fruit tuile and pineapple passion fruit foam."

Yogurt Panna Cotta w/ Pineapple Passion Fruit Sauce & Coconut Pineapple Sorbet

1 1/2 c. non fat Greek yogurt
1/2 c. cream
1/3 c. sugar
pinch of salt
2 1/4 sheets of gelatin

Soften gelatin in cold water. Pour yogurt in bowl. Heat cream in pot with sugar. Stir until sugar has dissolved. Add gelatin stir until completely melted. Pour onto yogurt and whisk well. Pour into a 5 dishes and chill 4 hours. Unmold by sliding knife around inside of mold to release panna cotta and place on plate. (Panna cotta may also be served from dish it was poured into as well.)

Pineapple, lime and vanilla
Dice 1/2 pineapple into small cubes. Zest 1 lime and scrape 1/4 of vanilla bean onto pineapple. Toss together.


Pineapple Passion Fruit Sauce
2 1/3 c. pineapple puree
1/4 c. passion fruit puree
1 c. simple syrup
2 T. zanthan gum

In a blender on low medium speed, slowly add zanthan gum to puree/syrup mixture. Turn blender to medium high, making sure it is well incorporated.


Pineapple and coconut sorbet
16 oz. pineapple puree
14 oz. coconut milk (unsweetened)
24 oz. simple syrup
pinch of salt

Whisk together in bowl, freeze according to ice cream machine's manufacturer's directions.

Mango Passion fruit tuile
12 oz. sugar
4 oz. butter melted
4 oz. mangoe puree
2 oz. passion fruit puree
3 oz. all porpuse flour

Combine all ingredients in Kitchen Aide mixer with paddle attachment. Scoop teaspoon amounts on parchment paper lined sheet pan. Bake at 300 degrees in a suntil oven for 10 - 12 minutes rotating pan.

Plate Panna and add a few tablespoons pineapple, lime and vanilla mixture, drizzles of the pineapple passion fruit sauce. Add a scoop of the pineapple coconut sorbet and mango passion tuile. Garnish with edible flowers. Enjoy!

New Summer Menu At District American Kitchen & Wine Bar

By: The Food Hunter

A few weeks ago Chef Marchetti of District American Kitchen & Wine Bar, in downtown Phoenix, debuted a new seasonal menu. The summer menu features food and cocktails prepared with local ingredients including herbs from the restaurant’s garden and sustainably farmed produce from local growers.

This past weekend I had a chance to try some of the new items and I'm excited to share them with you now.We started with a few cocktails: the Dandelion Old Fashioned and the Mushroom Manhattan. Of the two the Dandelion Old Fashioned was my favorite. It features Angel's Envy Bourbon infused with green apple, honey and dandelion leaves. Very light and refreshing, perfect for summer and the meal to follow.



While deciding on dinner we snacked on lightly salted house-made potato chips accompanied by two completely different and delicious dips: a spicy sirachi cheese and a fresh chive. My dining partner and I had a hard time choosing which we liked better, as they were both equally interesting in their own way.



We also shared the grilled peaches and goat cheese appetizer which included pieces of tasso ham and shaved cucumber. I could have easily made a meal out of just this, it was that good!



Throughout the summer months all entrees at District American Kitchen are only $22, which is a steal if you ask me. We tasted the fried chicken, served with roasted garlic smashed potatoes and a side of gravy made with local Shcreiner's chorizio. The chicken, which was mostly white meat, was moist and tasty, with hints of honey & lemon.



We also ordered the chef's daily special: halibut served with roasted potatoes & tomatoes on top of a sweet pea puree and a blue corn crepe filled with goat cheese and mushrooms. I enjoyed the fish but I was smitten on the cheese filled crepe.



All desserts are made in-house by Pastry Chef Winnona. She does an amazing rendition of the childhood favorite, cookies and milk. A small malted milkshake is served alongside chocolate chip bars and chocolate sandwich cookies, similar to Oreos.



Though delicious my favorite was the coconut cream panna cotta with a layer of toasted coconut, served over an olive oil cake and topped with house-made mango sorbet. I couldn't get enough of this light and refreshing treat!



I can attest that the new summer menu at District American Kitchen & Wine Bar includes lots of delicious food. But don't take my word for it....try it for yourself.


District American Kitchen & Wine Bar
340 N. 3rd Street,
Phoenix, AZ 85004

This meal was provided complimentary. However, all opinions and comments are my own.

Chef For The Day at Talavera Restaurant

By: The Food Hunter

A few weeks back I embarked on a cooking adventure of a lifetime with Chef Mel Mecinas of Talavera Restaurant, in Scottsdale. Anyone who has ever wanted to know what it's like to work in a "real" kitchen, with culinary professionals, would love the Chef For A Day program at the Four Seasons Scottsdale at Troon North.



Chef Mel gave me a behind the scenes look at what really happens in a restaurant kitchen. We walked the grounds of the magnificent Four Seasons resort as Chef described his day from start to finish.



It turns out that cooking isn't the hard part. Identifying the best quality meats, fish and produce, creating and finalizing menus and making sure everything flows smoothly each and every day is way harder!



Working alongside Chef Mecinas and his kitchen staff was an epicurean experience I will never forget. I was welcomed into his kitchen with my very own embroidered chef's coat and put me right to work.



Together, Chef Mecinas and I shelled fava beans,



chopped mushrooms,



and rolled out 50lbs of gnocchi



which Chef Mel had seasoned in the largest bowl I'd ever seen.



I even got to attend the nightly kitchen staff meeting where they talked shop before the guests arrived.



The kitchen adventure also included time with Pastry Chef Lance Whipple. We talked dessert and bread as we did a walk-through of the bakery.



And got our hands dirty pitting what must have been 1000 cherries!



The best part of the experience was that after 4 hours of hard work in the kitchen I got to hang up my apron, put on my fancy clothes and join my husband for a multi-course dinner that I helped prepare.



We feasted on the Ahi Tuna Tartare adorned with avocado, radish & ponzu.



The seared Foie Gras over pound cake with cherries.



The Beef Carpaccio served with crab, caper berry and a 7 minute fried egg.



Seared Diver Scallops with mushrooms, fiddleheads over sweat pea risotto



Filet with mushrooms & a sweet pea sauce.



Dessert started with a cheese plate that consisted of 3 different cheeses, nuts and fruit.



Followed by the Milk Chocolate Panna Cotta served with rich chocolate cake and caramel rice crispies.



And lastly the cheese cake with fresh fruit.



Knowing it was going to be a late evening, we had made plans in advance to stay the night at the hotel. After dinner we retired to our 2nd fl. suite. Our room was lovely with, pastel colors and high-quality custom furnishings sourced from Mexican artists.



We had a private balcony that overlooked the pool and the magnificent views of the desert.



The next morning as we enjoyed breakfast on our private balcony before heading home and back to reality, I couldn't help but think how truly wonderful our time at the Four Seasons was.



From the once in a life time kitchen experience, to the stellar accommodations and delicious food it was truly something I will never forget, the only downside being it was over way to fast.

This was provided complimentary. However, all opinions and comments are my own.

Quail & Roasted Tomato Salad

By: The Food Hunter

When things start heating up outside I start looking for easier, lighter options to make for dinner. Often, I'll turn to main-dish salads that don't require a lot of advanced preparation.

In this recipe grilled quail is mixed with roasted tomatoes, green olives and an herb vinaigrette to create a delicious summer inspired salad. It's a quick and tasty dish that can be on the table in relatively no time.



Quail & Roasted Tomato Salad
serves two
2 Quail, butterflied
Olive Oil, for cooking quail
4 Roma Tomatoes, halved & roasted (see below)
2 Tsp. Fresh Mint, finely chopped
2 Tbs Red Wine Vinegar
4 Tbs Extra Virgin Olive Oil
1 Tsp Flat Leaf Parsley, finely chopped
4-5 Green Olives, pitted & chopped
Mixed Greens


For the Roasted Tomatoes
Preheat the oven to 350. Place the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and season to taste with salt and pepper. Roast for about 20-30 minutes or until semi-dried.

For the Quail Salad
Flatten out the quails and season inside and out with salt & pepper. Heat olive oil in a large heavy-based frying pan over medium-high heat. Lightly brush the quails with oil. Cook the quails on each side until browned and cooked through.

Combine the tomatoes, olives, herbs, vinegar and olive oil in a large bowl. Cut the quails into quarters and add to the vinegar mixture. Season to taste with salt and pepper, toss well to coat. Serve over mixed greens.

Clams & Spaghetti in Red Sauce

By: The Food Hunter

Spaghetti and Clams is a classic Italian dish that can be made either "red" or "white." The only difference being that the white sauce gets most of it's flavor from the clams while the red uses tomatoes which produces a much bolder flavor. Both versions are easy to make it just depends on your preference. I have no idea why, but growing up I would only eat spaghetti & clams in red sauce. It's only recently that I've started eating and really enjoying the white version.

One of my favorite pots to cook spaghetti in is my Anolon Nouvelle 6.5 quart stainless stock pot. This stockpot's size is ideal for tasks that require a medium-sized pot to get the job done. With its European-inspired, tulip-shaped design, the pot is the perfect height for boiling spaghetti.

I love this pot & I know you will too!

***The nice folks over at Anolon are offering one lucky reader a chance to win a stock pot of their very own! See below to enter!***

Clams & Spaghetti in Red Sauce
1/3 cup olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried hot red-pepper flakes
1 (28 to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
1 pound spaghetti
3 dozen little neck clams
Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice and simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.

Cook spaghetti in a pasta pot of boiling salted water until al dente.

Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes. Add spaghetti to sauce and toss to coat.


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Foodies In Phoenix

By: The Food Hunter

In just under two weeks a group of five foodies will be descending upon Phoenix in an attempt to gain a better understanding of the food and culture of our town. Sponsored by Visit Phoenix, #FoodiesInPhoenix will be staying at various resorts, visiting several culinary venues, and eating their way around Phoenix, Mesa & Scottsdale.

Get to know this diverse group of food & travel writers from around the US and follow their escapades in Phoenix on social media:

Theresa Greco is the creator of The Food Hunter’s Guide to Cuisine, where she shares her passion for delicious food and a healthy lifestyle through recipes and reviews. Her travel adventures have led her around the United States reviewing restaurants, meeting chefs and working with new and innovative food products. Follow her on social media: Twitter, Facebook, Instagram, Pinterest

Shelby Kinnaird, aka Diabetic Foodie, loves to prove that “diabetic” and “foodie” are not mutually exclusive terms. She just moved back to her hometown of Richmond, VA, recently called “the next great American food city” by the founder of Saveur magazine. Shelby loves to eat, travel, and spend time in the kitchen with her nephews and niece. If you have diabetes, cook for someone who has diabetes, or just want to eat healthier, check out her blog at diabeticfoodie.com. Follow her on social media: Twitter, Facebook

Susan Benton is a culinary enthusiast and entrepreneur, who for more than twenty years has called the beautiful beaches of Northwest Florida home. A world traveler and veteran to the food industry, she is the owner of 30AEats.com, GulfCoastRestaurants.com, and for the past thirty years has been known for her commitment to promoting farmers, chefs, restaurants, fishermen, artisans and businesses along the Gulf Coast. Follow her on social media: Twitter, Facebook  Instagram

Jennifer Drummond works full time in the day as an Executive Assistant and in the evening she writes for her health food blog Peanut Butter and Peppers. Jennifer has a passion for all types of food, especially burgers and she believes you can eat what you want in moderation, as long as you don't go overboard and you include some form of exercise. Stop by PB&P for healthy everyday recipes that include the nutritional stats. Follow her on social media: Twitter, Facebook, Instagram

Michelle De La Cerda, owner of, The Complete Savorist, is originally from the culinary diverse Southern California now residing in the culinary moderate Northern Utah. She is a former history and English teacher who now spends her time creating and adapting international recipes for the home cook, reviewing restaurants, and can be heard discussing food and travel on UPR (Utah Public Radio.) Follow her on social media: Twitter, Facebook 

 Special thanks to the following Phoenix Businesses for hosting our adventures:

Bluehound Kitchen & Cocktails
The Scottsdale Farimont Princess
Westin Keirland Resort & Spa
Joe's Farm Grill
Queen Creek Olive Mill
True Garden
Az Wilderness Brewing
Central Bistro
Desert Botanical Garden
The Vegan Taste
Deseo
La Hacienda 
The Farm at Agritopia

Baby Broccoli Bruschetta

By: The Food Hunter

Baby broccoli is a cross between broccoli and Chinese kale. It's similar in appearance to regular broccoli but with much smaller florets and longer, thinner stalks. Although it looks the same the taste is a bit sweeter than conventional broccoli.

If you're looking for an appetizer that doesn't require a lot of fuss give these Baby Broccoli Bruschetta a try. The combination of whipped ricotta cheese and baby broccoli makes a beautiful presentation that tastes delicious.

Baby Broccoli Bruschetta

For the Baby Broccoli
1 bunch baby broccoli
2 tablespoons olive oil
1 clove garlic, thinly sliced
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Blanch the baby broccoli in a large pot of boiling salted water for approximately two minutes. Drain immediately and immerse in a bowl of ice water. Drain the baby broccoli and set aside.
 
Add olive oil to a large saute pan. Add the garlic and saute until fragrant. Add the baby broccoli to the pan with the garlic and cook for about two minutes. Season with salt and pepper.


For the Whipped Ricotta
2oz ricotta cheese
olive oil
salt

Whisk together until thickened.
 

Although it tastes very similar to broccoli and can be prepared in the same way, broccolini is usually a bit sweeter and the stalks are more tender, which means they cook faster. - See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/broccolini-vs-broccoli#sthash.YjlilD7n.dpuf

Although it tastes very similar to broccoli and can be prepared in the same way, broccolini is usually a bit sweeter and the stalks are more tender, which means they cook faster. - See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/broccolini-vs-broccoli#sthash.YjlilD7n.dpuf

Although it tastes very similar to broccoli and can be prepared in the same way, broccolini is usually a bit sweeter and the stalks are more tender, which means they cook faster. - See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/broccolini-vs-broccoli#sthash.YjlilD7n.dpuf

Although it tastes very similar to broccoli and can be prepared in the same way, broccolini is usually a bit sweeter and the stalks are more tender, which means they cook faster. - See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/broccolini-vs-broccoli#sthash.YjlilD7n.dpuf

Summertime Sangria

By: The Food Hunter

Kick-off your next backyard party with this no-fail refreshing cocktail. The perfect blend of melon, citrus and spirits makes the Summertime Sangria so delicious one drink will leave your guests begging for more. Since this cocktail is best served chilled I recommend freezing some of the melon balls before adding them to the recipe. The melon balls freeze nicely and won’t water down your beverage as they thaw.

I recently received a bottle of Balls Vodka which I used to make this cocktail. Balls vodka is American-made vodka, distilled four times and bottled in New York. Not only is this bottle a fierce 80-proof, but fun for everyone as it’s corn-fed. Balls Vodka is great for capturing the spirit of summer. It’s healthy, (under 100 calories per serving) it’s smooth, (tastes a bit like vanilla) and it’s perfect to mix into a cocktail without dominating the taste.

****Enter below for a chance to win a bottle of Balls vodka****

Summertime Sangria
(makes 1 pitcher)

8 oz Balls Vodka
4 oz Elderflower Liqueur
1 bottle of your favorite Rose

1 can of San Pellegrino Lemonata
lemon and/or lime wedges
1 honeydew, balled (freeze some to use as ice)

In a pitcher, combine vodka, rose, and Elderflower Liqueur.

Add lemon/lime wedges and melon balls. If serving immediately top off mixture with Lemonata and stir. If not refrigerate until ready to use, adding Lemonata at that time. 

Pour into glasses filled with frozen melon balls and additional ice if needed.

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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Fired Pie

By: Bethany Bonomolo

At lunch time this place is hopping with busy customers on their lunch breaks. The walls have large colorful murals which reflect the home towns of the three partners who own Arizona’s ten Fired Pie locations. It’s a cafeteria style set up where you choose a pizza or salad from the menu or you can create your own combination.

The pizzas have a nice thin crust with a little crispness at the edges. We tried the steak and blue pizza from the menu, which was delicious. The steak and blue uses garlic and oil instead of marinara sauce, and thinly sliced steak, mushrooms, peppers, onion and Gorgonzola. We found it to be very flavorful specially when the Gorgonzola hit our taste buds.



We also tried a build your own pizza with garlic oil, spinach, tomato and fresh mozzarella. I think we might have preferred a bit more spinach, but the flavors blended well.



We sampled the steak and blue salad and the field greens & roasted veggie salad with veggies, mushrooms, onions, artichokes, feta and balsamic vinaigrette. I loved the cold sweet peppers, and once again the steak and blue was the stand-out.



The dessert “Pookie” was a warm, soft doughy cookie in a tiny pie pan with a scoop of vanilla bean ice cream.



According to Co-Founder Rico Cuomo all of the Fired Pie locations make the pizza dough, sauce and even grill their own veggies daily. Prices are very reasonable at $7.95 for salad or pizza (the toppings are included, as many as you want!) Over all, a good value and great lunch spot.

Cranberry Buttermilk Scones

By: The Food Hunter

I'm no stranger when it comes to baking, but when my husband asked me to make him scones for breakfast I realized I had never made these particular pastries before. Not wanting to disappoint him I immediately solicited the help of a professional baker, Lisa Levison.



Lisa is the owner of The Bakery Phoenix, a small neighborhood bake shop at 16th St. & Bethany Home Rd. Lisa's passion for baking started as a young girl and has continued to grow throughout her adult years. From mini-pies to giant cookies and almond croissants, everything at The Bakery Phoenix is made fresh from scratch every day.



Lisa graciously invited me into her bakery and spent an entire morning teaching me how to make scones, eclair shells, and her amazing almond croissants.



A few important facts I picked up that morning include:

1. Bakers get up super early. Lisa starts her day baking goodies at 4am.



2. Scones don't need to look perfect or even pretty to taste amazing, so don't stress out.



3. Eclairs can be both sweet or savory depending on what you decide to fill them with.

4. When making scones it's important to use cold ingredients and to not over mix the batter.



5. The Almond Croissants at The Bakery Phoenix are amazing.



6. I could totally work in a bakery.



Cranberry Buttermilk Scones
(recipe courtesy of The Bakery Phoenix)
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cut into pieces 2/3 - 3/4 cup (160 - 180 ml) buttermilk
1 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with the paddle attachment or by hand. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix. Add cranberries.

Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch long log. Cut log into evenly shaped triangles.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.

The Bakery Phoenix
1528 E. Bethany Home Rd.
Phoenix, AZ 85014
480-499-0211

Chicken Marbella

By: The Food Hunter

Years ago a co-worker who knew how much I loved to cook, gifted me a copy of the Silver Palate Cookbook, written by Julee Rosso and Sheila Lukins. This cookbook is a collection of well-loved recipes from the 1970's Manhattan gourmet take-out shop with the same name.

One of the most popular dishes on the menu, which later became a classic party dish in the 1980's, was the Chicken Marbella. A Mediterranean inspired recipe featuring chicken marinated overnight in a combination of green olives, capers and prunes, then baked with brown sugar and white wine.

Though I've had this book for several years, and have cooked from it a ton, I am just recently getting around to making Chicken Marbella. This recipe produces a moist chicken that is delicious served hot over rice or equally as good served as a cold salad. I know I will be making this again and again.



Chicken Marbella
(recipe from Silver Palate)
serves 10-12

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green olives
1/2 cup capers, rinsed
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.