Gourmet Recipes for the 21st Century - Cooking with Olive Oil and Wine
Renowned European chef Pia Balling announces the release of her first cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", a series of recipes for health conscious living in the 21st century.
Do chefs ever retire? Do they go sky-diving or river rafting? What does a chef/owner do after selling her very successful restaurant?
For renowned chef Pia Balling, none of the above, although it was certainly tempting! Instead, writing a series gourmet cook books with recipes for some of her best European and Mediterranean dishes came first.
Announcing the release of Pia's cook book, "Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine", the first in a line of cook books to help readers learn how to create dishes that are good for body, ego, wallet and tastebuds!
"Pia's Mediterranean Inspirations" is more than just recipes and wine pairing instruction, it is a way of thinking and cooking that goes beyond the recipe and focuses on total health and well-being, enhancing both body and spirit.
This new way of looking at healthy Mediterranean cooking is derived from Pia's childhood in Denmark, her many years as a top tennis professional and refined as chef/owner of Pia's European restaurant in Carefree, AZ.
The recipes featured in "Pia's Mediterranean Inspirations" offer natural simplicity and bountiful flavors without using butter or fat. Instead, Pia offers dishes created with extra virgin olive oil and good wines, which is the heart of Pia's cooking. In addition, the book offers tips, strategies and insight on creating wonderful tasting food using common sense and basic spices.
"Pia's Mediterranean Inspirations - Cooking with Olive Oil and Wine" is available online at www.piaseuropean.com/book1.htm, http://www.amazon.com/ and other booksellers.
For more information, contact: Pia Balling at 480-321-6168 or via email at info@piaseuropean.com.
Tuesday, March 17, 2009
The rise of the Gourmet Pizza/Wine Bar
"Let's have a pizza today!"
How many times have we said that as an easy option for a fast, no hassle meal? But this has gradually changed over the last year as fast food customers have begun to demand healthier and fresher alternatives.
While burger restaurant chains have adjusted their menus to meet these rising demands, including lowering the price of their burgers, the big pizza chains have been struggling. Rising cheese prices have not made it easy to compete.
And not only have the big pizza chains been attacked by burger chains, but also by smaller, independent pizza restaurants. "Grazie" in Scottsdale, AZ is a perfect example of this.
After only a few years, Grazie has expanded to three pizza/wine bars in the greater Phoenix area, each one tailored to its particular market. Most recently I visited the .D.C.Ranch location, which is more upscale.
Pizza/wine bars are sit-down places with a wide selection of wines, and beer is also served. Grazie is also a wine shop, so if you like the wine you had with your meal, you can buy a bottle or more to take home! The menu prices are reasonable and the personnel very professional and open to diners sharing their dishes.
We were four people and we ended up sharing two bottles of wine, one red wine and one white. Our wines were very pleasant for the price.
The salad we first shared was large, well presented and very delicious. The mixed greens were fresh and appetizing, with fresh red peppers cut thinly, parmesan cheese sliced thinly and a quality Italian salad dressing - you could taste the quality of the olive oil in the dressing, a very refreshing touch after often being served readymade, low-quality dressings that usually spoil the whole salad.
Following the salad, we shared three different pizzas and they were all delicious. Real gourmet pizzas with a crust that was just right for all of us, just the right amount of quality cheese, tomatoes without too much acidity and flavorful olives.
All in all a very uplifting gourmet experience for a decent amount of money in nice surroundings. Needless to say, we will be back!
Here are the locations for the three Grazie's in the Phoenix-Scottsdale area:
1: Old Town Scottsdale
2: Verrado
3: Canyon Village
I forgot to tell you that Grazie also has wine tastings on a regular basis that include your meal. Here is a link to their website:
Http://www.grazie.us/
Enjoy your visit when you go!\
Pia
http://www.piaseuropean.com/
How many times have we said that as an easy option for a fast, no hassle meal? But this has gradually changed over the last year as fast food customers have begun to demand healthier and fresher alternatives.
While burger restaurant chains have adjusted their menus to meet these rising demands, including lowering the price of their burgers, the big pizza chains have been struggling. Rising cheese prices have not made it easy to compete.
And not only have the big pizza chains been attacked by burger chains, but also by smaller, independent pizza restaurants. "Grazie" in Scottsdale, AZ is a perfect example of this.
After only a few years, Grazie has expanded to three pizza/wine bars in the greater Phoenix area, each one tailored to its particular market. Most recently I visited the .D.C.Ranch location, which is more upscale.
Pizza/wine bars are sit-down places with a wide selection of wines, and beer is also served. Grazie is also a wine shop, so if you like the wine you had with your meal, you can buy a bottle or more to take home! The menu prices are reasonable and the personnel very professional and open to diners sharing their dishes.
We were four people and we ended up sharing two bottles of wine, one red wine and one white. Our wines were very pleasant for the price.
The salad we first shared was large, well presented and very delicious. The mixed greens were fresh and appetizing, with fresh red peppers cut thinly, parmesan cheese sliced thinly and a quality Italian salad dressing - you could taste the quality of the olive oil in the dressing, a very refreshing touch after often being served readymade, low-quality dressings that usually spoil the whole salad.
Following the salad, we shared three different pizzas and they were all delicious. Real gourmet pizzas with a crust that was just right for all of us, just the right amount of quality cheese, tomatoes without too much acidity and flavorful olives.
All in all a very uplifting gourmet experience for a decent amount of money in nice surroundings. Needless to say, we will be back!
Here are the locations for the three Grazie's in the Phoenix-Scottsdale area:
1: Old Town Scottsdale
2: Verrado
3: Canyon Village
I forgot to tell you that Grazie also has wine tastings on a regular basis that include your meal. Here is a link to their website:
Http://www.grazie.us/
Enjoy your visit when you go!\
Pia
http://www.piaseuropean.com/
Sunday, March 1, 2009
Newsletter: Feeling Good In Stressful Times
This past weekend has been just wonderful. Bella (she is my extra oversized Jack Russell Terrier) and I had a great workout. Just what we both needed to calm down and enjoy life!
These days it is easy to feel stressed - most of us have experienced an economic downturn. When something like this happens to me, I get into a period where I eat horribly - lots of sweets and rich food - drink far too much coffee, and munch on whatever is easy, like chips.
The result is I end up feeling puffed up and very uncomfortable, so I know it's time to change some of these automatic "bad habits" and start eating something more energizing. That is when fruits and lots of vegetables find their way into my fridge again, and luckily these days vegetables and fruits are easy to find in the stores.
My cooking, inspired by the northern Italian way of eating, is performed almost without any fat yet still yields rich flavors and is surprisingly filling and satisfying. By changing my eating habits back to this method of cooking, it takes me just a week to feel amazingly good, happy and content, and ready to take on whatever I want to accomplish with fresh energy.
An example of one of these nutritious and flavorful dishes - one that my family and friends love - is "Chicken Valdostana Style." See it below in your Recipe of the Month...
RECIPE OF THE MONTH:
This light and delicious dish comes from the Val D'Aosta in the area between Piemonte and France. Traditionally dishes from Val D'Aosta consist of meat and cheese, however like everything else, eating habits and dishes tend to change with the times and this delicious chicken dish is a great example...
INGREDIENTS:
(per person)
1 boneless chicken breast
2-3 Roma tomatoes
1 clove of garlic
½ onion
1/8 cup of dried porcini mushrooms
¼ cup of red wine
½ cup of flour
Chicken base, 1 pinch
1 teaspoon Cajun spice
1 teaspoon nutmeg
Salt and pepper to taste
DIRECTIONS:
1. Chop the tomatoes, onions and the garlic and place in three different bowls.
2. Place the Porcini mushrooms in a small bowl and cover them with lukewarm water.
3. Heat the olive oil in the pan at medium heat. Add the onions and cook until they become clear, then add the garlic, chopped tomatoes, chicken base, nutmeg and Cajun spice.
4. Now add the wine - use a wine you would drink or the wine you are going to drink with your meal - and the now soft Porcini mushrooms, saving the water from the mushrooms for later use if you'd like.
5. Simmer for at least 10 to 15 minutes. If the sauce reduces too far, add water, wine or liquid from the Porcini mushrooms.
6. Prepare the chicken breasts. Slit in the middle without cutting through and hammer it lightly.
7. Add a pinch of nutmeg and Cajun spice to the flour and turn the chicken breast lightly in the flour.
8. Place the chicken breast on top of the sauce and let them cook at least 5 minutes on each side until done.
9. Plate the meal: First place the chicken breast on the plate, then top with the sauce and do not hold back!
With this meal you won't leave the table hungry!
WINE:
I suggest the Primitivo di Manduria (Luporano) from Italy. The Luporano Gutturnio
is refreshing and enhances the taste of the porcini mushrooms.
You can also choose a Merlot from California or a Pinot Noir from Oregon.
Enjoy your meal!
These days it is easy to feel stressed - most of us have experienced an economic downturn. When something like this happens to me, I get into a period where I eat horribly - lots of sweets and rich food - drink far too much coffee, and munch on whatever is easy, like chips.
The result is I end up feeling puffed up and very uncomfortable, so I know it's time to change some of these automatic "bad habits" and start eating something more energizing. That is when fruits and lots of vegetables find their way into my fridge again, and luckily these days vegetables and fruits are easy to find in the stores.
My cooking, inspired by the northern Italian way of eating, is performed almost without any fat yet still yields rich flavors and is surprisingly filling and satisfying. By changing my eating habits back to this method of cooking, it takes me just a week to feel amazingly good, happy and content, and ready to take on whatever I want to accomplish with fresh energy.
An example of one of these nutritious and flavorful dishes - one that my family and friends love - is "Chicken Valdostana Style." See it below in your Recipe of the Month...
RECIPE OF THE MONTH:
Chicken Valdostana Style
This light and delicious dish comes from the Val D'Aosta in the area between Piemonte and France. Traditionally dishes from Val D'Aosta consist of meat and cheese, however like everything else, eating habits and dishes tend to change with the times and this delicious chicken dish is a great example...
INGREDIENTS:
(per person)
1 boneless chicken breast
2-3 Roma tomatoes
1 clove of garlic
½ onion
1/8 cup of dried porcini mushrooms
¼ cup of red wine
½ cup of flour
Chicken base, 1 pinch
1 teaspoon Cajun spice
1 teaspoon nutmeg
Salt and pepper to taste
DIRECTIONS:
1. Chop the tomatoes, onions and the garlic and place in three different bowls.
2. Place the Porcini mushrooms in a small bowl and cover them with lukewarm water.
3. Heat the olive oil in the pan at medium heat. Add the onions and cook until they become clear, then add the garlic, chopped tomatoes, chicken base, nutmeg and Cajun spice.
4. Now add the wine - use a wine you would drink or the wine you are going to drink with your meal - and the now soft Porcini mushrooms, saving the water from the mushrooms for later use if you'd like.
5. Simmer for at least 10 to 15 minutes. If the sauce reduces too far, add water, wine or liquid from the Porcini mushrooms.
6. Prepare the chicken breasts. Slit in the middle without cutting through and hammer it lightly.
7. Add a pinch of nutmeg and Cajun spice to the flour and turn the chicken breast lightly in the flour.
8. Place the chicken breast on top of the sauce and let them cook at least 5 minutes on each side until done.
9. Plate the meal: First place the chicken breast on the plate, then top with the sauce and do not hold back!
With this meal you won't leave the table hungry!
WINE:
I suggest the Primitivo di Manduria (Luporano) from Italy. The Luporano Gutturnio
is refreshing and enhances the taste of the porcini mushrooms.
You can also choose a Merlot from California or a Pinot Noir from Oregon.
Enjoy your meal!
--------------------------------------
One of my goals is to give YOU great and fulfilling information about gourmet food, health and well-being. Give you the expert advice you are looking for and answer your questions, so I'm happy to introduce:
ASK PIA
Click here to email me a question about food, health and well-being
and I will respond personally with the answer. The best question will receive a gift certificate for any of our products sold at http://www.piaseuropean.com/
Answers to your questions will also appear in the next newsletter.
Click here to email me a question about food, health and well-being
and I will respond personally with the answer. The best question will receive a gift certificate for any of our products sold at http://www.piaseuropean.com/
Answers to your questions will also appear in the next newsletter.
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