Posts Tagged ‘Bertolli’

Oct

13

2011

With Indian Summer Comes Soup And A Giveaway

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Roasted Beet Soup with Beet Greens Horseradish Cream

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Salumi Cheese Platter Bertolli - The Duo Dishes

L.A. folks! Look at the mercury creeping up in your thermometers. Your air conditioning is probably blasting, and perhaps you even ate some ice cream today. Well, let’s throw your entire life out of wack and talk about soup. It’s the fall, and no matter how much you are fighting it, October is here. It’s funny how sometimes this blog is full of inconsistencies, such as blueberries in autumn and soup on Indian summer days that peak at 90 degrees. No matter, here’s a tale about soup–a tale that involves Bertolli and beets. You are no doubt wondering how those two are connected. Let’s try to connect the dots. Grab a spoon, and come along for the ride.

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Aug

8

2011

Bertolli Shows Us Los Angeles’ Italian Flair

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Bertolli Shows Us Los Angeles' Italian Flair

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Amir Chrystal Cafe Bellagio - The Duo Dishes

Where to start, where to start. Let’s try to start at the beginning, although it feels like a formidable task. Last weekend, Amir and I were invited to taste and sip the wares of several Italian restaurants and eateries here in Los Angeles under the guided hand of our friends at Bertolli. We are never ones to pass up a food experience, especially one that will open our eyes yet again to another undiscovered side of Los Angeles. This is truly a rich food city, and we confirm that fact almost every day. The itinerary would include visits to Café Bella Roma, Obika Mozzarella Bar, Primi al Mercato, Norcino Salumeria, Café Bellagio and Osteria Mamma–each one offering its own specialty that would be authentic, traditional and delicious. With eager appetites and loose fitting pants, we made our way over to the first location where we would meet the other bloggers who would accompany us.

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Jun

7

2010

Welcome to the Chef’s Table

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Welcome to the Chef's Table

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Welcome to the Chef’s Table

It’s big, fun announcement time! We’ve kept this quiet for almost three months, and finally we can share the news. In early March, a call came in from one of our friends who we initially met in November 2009 at the 1st Annual Foodbuzz Blogger Festival. This friend had an opportunity presented by his client Bertolli, and they were curious to see if we’d be interested in participating. But of course! Never was there a moment of hesitation when we found out what the project would be. The only bad part was that we had to keep our lips zipped until the June. Well that day is here, and we can talk! Come take a seat at the Chef’s Table, will you?

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Jun

3

2010

Beat the Heat

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Lemon Braised Fennel

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Beat the Heat

There are some days it’s just too hot to turn on the oven. Lucky for us, it’s not that warm yet in Los Angeles, but this weekend will supposedly be a scorcher. We are heading into our June gloom days–drab and overcast in the mornings before the sun breaks through in the afternoon. This actually started with a bit of May gray if anyone remembers those weeks of dreary mornings last month. Regardless, summer is on its way, so we don’t need to rush it, especially if we want to continue using the oven for special meals. Oh yes, you can still use your oven in the summer if you choose the right time. Oven braising is one of the best ways to end up with something that’s going to satisfy. It utilizes moisture and heat to slowly cook your food to its most tender, delicate degree. You can cook the most succulent beef, lamb, turkey and even chicken with the simplest braising techniques. When it’s just a tad too warm to even think about slow cooking a lamb shank, try tossing in a bunch of fresh, crisp vegetables.

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Nov

9

2009

Letting the Flavors Shine Through

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Apple Turnovers

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Letting the Flavors Shine Through

We’re back from an absolutely great weekend at the Foodbuzz Blogger Festival. So many people, so much food, so little time. Three days in one of California’s best cities, and the chance to work side-by-side with the great people of Bertolli. Plus, we had the opportunity to meet everybody behind Foodbuzz, which was a treat.  We have a lot of pictures to go through and to share, but that will take a little time. While you wait, here’s a dessert to wet your appetite!

Have you ever had desserts that were just two sweet?  Almost two sweet to eat?  If you think back to your golden years–let’s say, the ages of five to ten–there was almost no such thing as ‘too sweet’.  Cotton candy, bubble gum, chocolate bars, sour gummies, jelly beans and the like could be eaten with wild abandon without a care in the world.  There may have been a  a blaring sugar high followed by a roaring tummy ache, but who even remembers those things?  Now, most of us have perhaps developed palettes that cannot handle too much sugar.  We are the same way when it comes to certain foods, especially dishes that feature fruit.  The best part …

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Oct

29

2009

So Many Ways to Fill It

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Mini Beef and Raisin Empanadas with Cilantro Lime Sauce

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So Many Ways to Fill It

Empanadas, empanadas, empanadas.  Just saying the word makes the mouth water, no?  The stuffed bread pastries have a long cultural history across the world, and you’ll find variations in the name and fillings in Latin, Asian and Caribbean countries everywhere.  They can be savory and spicy, sweet and flakey, baked or fried, square or crescent-shaped.  Although there are similarities in their basic construction, the differences between each one make them stand out as all their own.  After reading a NY Times article about Chilean style empanadas, it was clear that we had to give this version a try.

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Oct

24

2009

We’re Gunning For It

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Pancetta, Arugula, Sun-Dried Tomato and Asiago Cheese Pizza

Poultry & Pork • Tags: , , , ,

We're Gunning For It

A couple of days ago, we announced the fact that we made it into the Top 10 as a Menu Item for the Bertolli Sauce team!  It’s going to be so much fun to meet all of the other food bloggers we have interacted with mostly in the virtual world.  Although, we’ve made it to the Top 10, there is another pinnacle we’re reaching for right now.  The Foodbuzz community will be able to vote for three bloggers to present a live demo in the Bertolli Sauce Kitchen at the Tasting Pavillion.  Here’s hoping we’ll get the chance to work with the Bertolli Sauce team and present our Menu Item to all of you!  Voting opened yesterday to all Foodbuzzers, and we hope you’ve extended a little helping hand.  Just think…after early November, you will get a break from all of the Duo Dishes voting pleas.  Until then, please exercise your right and vote, vote, vote!

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Oct

22

2009

The Results are In

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The Results Are In

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The Results are In

Normally we don’t post twice in a day, but there’s been a lot of exciting commotion in the last couple of hours, so we just had to interrupt today’s normal programming for this announcement! When Foodbuzz announced the possibility of sponsor-donated scholarships for the November festival in San Francisco, we jumped at the chance to enter recipe submissions based on their respective products. One of the sponsors was Bertolli, and we figured we could come up with something awesome for the Bertolli Sauce team. Our submission was one of those go-with-the-flow creations where we brainstormed a lot of ingredients we like individually and tried to see how they would work in combination. The final announcements were made today, and we made it into the Top Ten! We’ll be On the Menu for the Foodbuzz Blogger Festival. There are no words for how excited and grateful we are right now! No words! We pulled together a few of the words we have left just for this post.

Baby Portobello Stuffed Mushrooms is the way we went with our appetizer. We figured sautéed zucchini, spicy Italian sausage and Pecorino Romano would pair well with …

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