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COARSE POLENTA
Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance.
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COARSE WHITE POLENTA
Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.
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COLORADO ANASAZI, BEANS
Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean’s name, which means ancient ones, comes from the cliff-dwelling Anasazi Native American tribe of America’s Southwest, who first cultivated this type of bean.
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COLORADO FREMONT, BEANS
These large beautiful heirloom beans of multi colors are thought to date back to the ancient Fremont People grown in Burlington, Colorado.
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CONAGRA, SEMOLINA
Semolina is simply a coarser version of durum flour. Milled from durum flour, semolina is primarily used in making pasta, macaroni, and noodles. 12% protein, minimum. Durum, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni and other pasta products.
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CORN FLOUR
Add it to your favorite pancake, biscuit or bread recipe for added flavor and nutrition. Try making your favorite cornbread recipe with part or all corn flour instead of cornmeal. Your cornbread will be richer and less crumbly when made this way.
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COUSCOUS, MOROCCAN/FRENCH
Although frequently considered and eaten as a grain, couscous is a small pasta made from semolina wheat. Most commonly associated with Moroccan cuisine, couscous is enjoyed throughout Africa, the Middle East, and the Mediterranean. Due to its quick preparation and health benefits, the popularity of this dish is quickly growing in other parts of the world as well. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.
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CRANBERRY BEANS (BORLOTTI)
Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. Cranberry Beans have a sweet, mild flavor. Also referred to as a borlotto, crab eye, roman, romano, rosecoco or saluggia bean.They may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked.
Suggested Use:In Italy, Cranberry Beans are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary.
Basic Prep:Soak overnight in plenty of water. Drain, rinse and place in a large pot that has a lid. Add enough water to cover beans by 1 inch. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked.
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CUP 4 CUP, GLUTEN FREE MULTI-PUPOSE FLOUR, 25 LB
Developed by chefs of Thomas Keller’s acclaimed restaurants, Cup4Cup’s™ Multipurpose Flour is the original gluten free flour and first 1:1 substitution for all-purpose and wheat flour in most any recipe. Unlike most gluten free flours, Cup4Cup has a neutral flavor that won’t change the taste of your favorite recipes, making it the perfect gluten free solution for your favorite cookies, cakes, cupcakes, quick breads, pie crust, gravy and sauces, scones, muffins and homemade pasta.
• Certified gluten free • Made with non-GMO ingredients • Certified kosher by the Orthodox Union • Made in USA
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DASCA, VALENCIAN PAELLA RICE
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
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DON JUAN, MARCONA ALMONDS FRIED IN OLIVE OIL
Marcona almonds are Spain’s miraculous, crunchy fried-and-salted delicacy are produced in the heart of Andalucia. Large, tender Marconas are peeled, fried in sunflower oil, and dusted with fine sea salt.
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DURUM SEMOLINA
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
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EINKORN (ANCIENT GRAIN)
Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
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FARRO, WHOLE ITALIAN
Farro is an unhybridized ancestor of modern wheat. It has a hearty, nutty flavor and has been grown throughout Europe for centuries. Today, with renewed interest in traditional and organic foods, farro is featured on the menus of many of the best restaurants in Italy and is rapidly gaining popularity in the United States. Farro is a cereal grain. Unlike wheat, the farro husk adheres to the grain, just as in barley and oats. Its fiber content is therefore high and so are its nutrients. Vitamin E, an antioxidant important to health and disease resistance, is prevalent in farro. Protein content is high also and when combined with legumes, it forms a complete protein source.
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FAVA BEANS, DRIED
The Fava Bean (Vica faba) is a flat, oval bean, 3/4 to 1 inch long, that grows in an inedible large pod. The Fava has an assertive, almost bitter earthy flavor and granular texture. These beans are also known as faba, broad, horse, English, scotch, field rounded, or Windsor beans. Favas were the only bean known to Europeans until the discovery of the new world. The Fava pedigree goes back to ancient Egypt as a staple in the diet of the pyramid builders, cultivation can be traced back to the bronze age in Switzerland and the iron age in Great Britain. Fava Beans must be peeled before eaten. A peeled Fava Bean is also called a Habas Bean. One cup dry yields 2-1/4 cups cooked.
