About a month ago when Lazaro and Natasha of 5 Star Foodie asked me to be part of their new Spring 5 Star Makeover “Restaurant Wars” I was ecstatic.
This is my first event and it involves about 8 teams of three bloggers each. Each team choosing a secret ingredient and the name of their restaurant. There is a lot of talent out there and you will be able to meet new bloggers and see what some old friends are up to.
Our concept is a virtual al fresco restaurant, Ciao Fiore. Our secret ingredient, edible flowers. The restaurant will be featuring three courses. I am in charge of the Antipasti Tavola (appetizer table), Lori, Primo (main course) and Debi, Dolce (desert).
Our Antipasti table’s star is “ricotta fresca”, home-made cow’s milk ricotta with the addition of arugula flowers for an extra mild peppery taste.
Added to the table would be the following elements which our guest will be able to choose from:
Smoky: roasted vegetables.
Creamy: the star ingredient of the “antipasti” table.
Salty: Italian sausages and prosciutto.
Crunchy: Assorted breads and focaccia.
Acid: Giardiniera: Assorted picked vegetable and olives.
Let’s not forget a glass or two of our wild Hibiscus flower infused Prosecco.
1 quart whole milk
1/2 cup heavy cream
1/4 tsp kosher salt or more to taste
1-1/2 tablespoons lemon juice
Colander lined with cheesecloth
In a saucepan combine milk, cream, salt and bring mixture to a simmer over medium high heat stirring with a spatula until thermometer reaches 180 degrees.
Once mixture has simmered, add the lemon juice stirring gently until blended. Let mixture sit for about a minute or so, turning down the heat. Once curdled, let set for a few minutes and then pour into your cheesecloth prepared colander.
PLEASE JOIN US FOR THE GRAND OPENING OF
“ CIAO FIORE”
ON THURSDAY, MAY 31, 2012.
Mangia poco, bene, e spesso – Eat little, well and often