Pass the Charcuterie platter please


By Diane Adam January 10, 2016 No Comments on Pass the Charcuterie platter please

Pass the Charcuterie please

The January cold has settled itself into our everyday lives. During these cold winter days, there is nothing better than enjoying Charcuterie.

Ok, I’ll be real honest; I never know how to say it correctly. In fact I have visited You Tube a few times to hear it spoken correctly. Charcuterie (pronounced “shar-KYOO-ter-ee”) is the thousand-year-old tradition of making sausages and other cured, smoked and preserved meats. Here at Fooducopia executive chef Richard Glover creates a delight nothing short of edible art.

I can’t recall the first time I had Charcuterie, but I would be remiss to boast that my high school niece swears it is her favorite item on the menu.

So what is this fancy French word all about? Charcuterie comes from chair “flesh” and cuit “cooked.” Before refrigeration, this was the way people were able to eat cooked cold meats without the risk of it being spoiled.

So what is featured on Fooducopia’s charcuterie platter? An enjoyable decadent work of art that begins with thinly sliced Proscitto di Parma, which is imported from the Parma region. This meat features only pork and no salt additives and is selected from only the best pigs in central and northern Italy.
“What makes it unique is that it has to be aged in the Parma region because of the floral aromatics in the region,” explains chef Glover.

Also featured is Italian dried salami along with several wonderful cheeses including my favorite—aged Gouda.

The Charcuterie platter features a host of wonderful items to compliment the meat and cheese. Local mustard, toasted nuts, olives, local honey, local bread as well as organic fruit and local micro greens grace the platter as well.

There is also an ala cart charcuterie choice as well, but with the cold weather around us there is nothing more memorable than an evening with friends or family sharing a charcuterie platter paired with your favorite wine. So call your friends make a reservation and head on over tonight to Fooducopia. But before you go, be sure to log on to You Tube to practice your pronunciation. I did and succeeded.

Make a reservation now at Fooducopia!

How to Make Bread Sticks with Pizza Dough


By Donna Currie May 5, 2012 No Comments on How to Make Bread Sticks with Pizza Dough

Sometimes when I get products from Fooducopia, it takes me a while to figure out what kind of recipe to make. Other items are much easier — their use is so obvious.

So, when I got a ball of pizza dough, the obvious answer was …

… no, not pizza.

I decided to make bread sticks.

Making breadsticks is a great use for the dough if you have some leftover after pizza night. And it’s also worth it to buy extra dough just to make bread sticks.

You can use any herbs you like for this — oregano or thyme would be great, or your favorite herb mix.

Herbed Crispy Bread Sticks

  • 1 ball of  pizza dough
  • 2 tablespoons dried herbs or herb mix of your choice

Move the dough from the freezer to the refrigerator to thaw the day before you use it. Remove it from the refrigerator and allow it to come to room temperature an hour before you roll it out.

Preheat the oven to 300 degrees.

Flour your work surface and turn out the dough. Roll the dough to a rough 12-inch square. Sprinkle the dough evenly with the herbs. Fold the dough in thirds, like a letter, then fold it thirds again in the other direction.

Roll the dough to a rectangle about 6×12 inches. If it’s difficult to roll, let it rest for 10 minutes to relax the gluten and make the rolling easier.

Cut the dough into 12 6-inch strips. Pick up the strips one at a time and twist them to form a spiral while stretching them to about 12 inches long. Place them on a baking sheet leaving space between them.

Bake the bread sticks at 300 degrees until they’re dry and stiff to the touch and they’re lightly browned, about 35 minutes.

Remove the bread sticks from the pan and let them cool completely on a rack.

Donna Currie is a Colorado-based food writer who operates the blog, Cookistry.

Antioxidants in Dried Fruit vs. Fresh Fruit


By Fooducopia May 1, 2012 No Comments on Antioxidants in Dried Fruit vs. Fresh Fruit

Karen Collins, MS, RD, CDN, discusses the latest hot topics in the field of diet, nutrition, and cancer every week in a column called HealthTalk published by The American Institute for Cancer Research (AICR).

Q: Do fresh fruits that are high in antioxidants keep that antioxidant content when dried?

dried fruit vs fresh fruit raisinsA: Yes, dried fruits can be very good sources of antioxidants despite losing most of the water-soluble vitamin C (one antioxidant) present in their fresh forms. Research now shows that for most fruits, the majority of antioxidant power stems from their many natural plant compounds called phytochemicals.

Dried cherries and cranberries remain high in anthocyanins, which are antioxidant, anti-inflammatory compounds that, at least in laboratory studies, also slow development of cancer. Dried apricots provide somewhat less beta-carotene in their quarter-cup standard serving than you get in a half-cup of fresh apricots, but both forms are excellent sources.

Furthermore, total content of phytochemicals called phenols are similar. Raisins retain many of the beneficial phytochemicals found in grapes, and studies rate their antioxidant power similar, even considering raisins deliver that antioxidant power in a much smaller serving.

Dried fruits also generally retain the fiber content of their fresh forms.

Just remember that you need to find some other good sources of vitamin C, and because calories become more concentrated, watch that portion control.

Photo (cc) via Flickr user babbagecabbage.

Wonton Wrappers Ravioli with Butternut Squash


By Nicole Hopping April 28, 2012 No Comments on Wonton Wrappers Ravioli with Butternut Squash

While homemade ravioli is not for the faint of heart, substituting ravioli shells made from scratch with wonton wrappers can cut preparation time in half. I think you’ll enjoy my take on butternut squash ravioli, which was featured in the February edition of Taste of Home, a family-friendly cooking magazine.

If you’re pressed for time the night of, buy chopped fresh squash found in most grocery stores and roast it the night before. I also prefer using organic ingredients when available and Corner Store has a great Organic Half and Half.

Preparation time: 40 minutes

Cooking Time:

25 minutes (roasting)

10 minutes (boiling)

Yield: 4 servings


  • 3-½ cups peeled and chopped butternut squash
  • 1 Tbs olive oil
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ cup organic half and half cream
  • 40 wonton wrappers
  • 1 egg, beaten
  • Flour (for dusting)
  • ½ cup salted butter, melted
  • 6 Tbs marinara sauce
  • 1/3 cup raw walnuts, finely chopped
  • 1 Tbs sage, finely chopped


  1. Preheat oven to 425 degrees. In a large bowl toss squash with olive oil, salt and pepper. Place squash on a greased baking sheet and bake uncovered for 25 minutes (or until tender), stirring once. Let cool.
  2. In a food processor, puree the cooked squash and cream.
  3. Spoon 1 TBS of the mixture into the center of a wonton wrapper. Moisten wrapper edges by brushing on the beaten egg and top with another wonton wrapper. Pinch edges to seal, trying to avoid trapped air. Dust with flour and set aside. Repeat with remaining wrappers and filling. Tip: Keep wrappers covered with a damp paper towel until ready for use. Do not stack the uncooked ravioli.
  4. Bring a large pot of water to a boil and reduce heat to a simmer. Cook ravioli in small batches for 1-2 minutes, remove with a large slotted spoon and place directly on serving plate; keep warm. Tip: Add a dash of salt to the pot to avoid sticking.
  5. In a small saucepan cook the butter and sage until butter becomes slightly brown and sage becomes crispy. Add chopped walnuts and marinara sauce, heat through. Drizzle over the ravioli and serve.

6 Mother’s Day Cakes: Ideas to Make Mom Smile


By Jessica Lymberopoulos April 26, 2012 No Comments on 6 Mother’s Day Cakes: Ideas to Make Mom Smile

New moms and seasoned child-rearing veterans alike will appreciate the love and thoughtfulness behind these fabulous Mother’s Day cakes.

spiced flourless thousand-layer cakeEuforia’s Spiced Flourless Thousand-Layer Cake

You could pen a poetic message to your mom along with this cake, alluding to its many individually-baked and delicately sweet layers. The story behind Euforia is also very fitting for Mother’s Day — founder Kartika Castonguay started the company as a way of preserving the memory of her late mother, who taught her how to make these exquisite cakes.

Giant Cupcake Topped with Roses has instructions for crafting a gigantic cupcake that would make a perfect homemade treat to give your mom this year. Her secret is to make a chocolate casing for the cupcake to sit in. Send us pictures if you try this one!

Cheesecakes in a Jar Sampler

Spoil your mom with Decadence Gourmet Cheesecake‘s six most popular individual, portion-sized cheesecakes that are actually baked in their own recyclable glass jars! Flavors include German Chocolate, Tiramisu, Outer Banks (Peanut Butter and Chocolate), NY Style, Strawberry NY Style, and Key Lime.

She’ll love this gift — just don’t expect her to share!

The Pioneer Woman’s Springy Flower Pot Desserts

Now these are fun! Bring back fond memories of the early years with your mom by making her these dirt cake-esque desserts, beautifully served in flower pots and garnished with fresh flowers. Ingredients include ice cream, pound cake, oreos, and gummy worms of course. Yum!

Vanilla Cupcakes with Coconut Frosting

At first these cupcakes from Food for Thin may seem a little too “vanilla” for a Mother’s Day gift. But after one bite they reveal appealing tropical overtones from the coconut flour, milk, and oil used as ingredients. If you have a family beach vacation coming up, these healthy cupcakes will help carry Mom through until she can dip her toes in the sand (and won’t threaten her bathing suit-look).

Purple Ombre Sprinkles Cake

This trendy Purple Ombre Sprinkles Cake recipe from Rasberri Cupcakes is the perfect option for the bright and cheery young mom. You’ll need a little skill in the kitchen to pull this one off, so recruit the help of an experience family baker if needed.


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