Favorite Italian supermarket finds?

Sep 17th, 2005, 08:45 AM
  #81  
 
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Would the vanilla bean paste be used the same in recipes? I assume it may be more concentrated....
jamiec is offline  
Sep 17th, 2005, 12:56 PM
  #82  
 
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I've never heard of it either. Do you use a teaspoon of paste instead of flavouring?
kleeblatt is offline  
Sep 17th, 2005, 01:33 PM
  #83  
 
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Hi there. I just rummaged through my cabinets! ITs called Madagascar Pure Vanilla Bean Paste, they have a website on the jar. www.NielsenMassey.com. It has vanilla bean seeds in it so it also looks like the real deal. It ways 1 tbs Pure Vanilla Bean Paste = 1 Vanilla Bean and 1 Tbs = 1 Tbs Vanilla Extract, so the same. Its kind of as runny & thick as warm honey. I bought mine in the market in Grand Central Station in NYC and it was $12.95. That is about the most you could expect to pay for it.
AnnieP is offline  
Sep 17th, 2005, 01:36 PM
  #84  
 
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Thanks!
kleeblatt is offline  
Sep 17th, 2005, 01:39 PM
  #85  
 
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welcome, I made a killer panna cotta with it. Yum!
AnnieP is offline  
Sep 18th, 2005, 11:29 AM
  #86  
 
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OOOOOO.....Yummie..... pleeeese Annie can we have the killer panna cotta recipe?
Mischka is offline  
Sep 18th, 2005, 11:59 AM
  #87  
 
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Williams-Sonoma.com has the Nielsen-Massey vanilla bean paste for $11.00, which may or may not be a better deal depending on the shipping for each site.
tessa67 is offline  
Sep 18th, 2005, 12:16 PM
  #88  
 
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Panna Cotta. I got it from www.gourmet.com. I have to go out now but will track it down later if you guys dont. It was the one that is very plain and this is crucial stick exactly to the measurments and melt the gelatin before you add it to the cream. (I tried one before that said shake it on and mix it in - disaster!)
AnnieP is offline  
Sep 18th, 2005, 12:21 PM
  #89  
 
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Got it. BYEEEE. I just left it in nice glasses instead of unmoulding it. Topped it with passion fruit sauce and rasberries and a sprig of mint.

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla (I used the paste)

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Serves 8.
Gourmet
August 1997


AnnieP is offline  
Sep 18th, 2005, 12:22 PM
  #90  
 
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unmolding

Ick. not unmoUlding.
AnnieP is offline  
Sep 18th, 2005, 12:26 PM
  #91  
 
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and OH, since some people here seem to be interested in desserts, I have an amazing Warm Molten Chocolate Cake one that is easy and spectacular for dinner parties (or not) I will post it later as my hubby is pulling me out the door!
AnnieP is offline  
Oct 9th, 2005, 02:35 PM
  #92  
philiprol
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Calamari, my wife and I go to grocery stores for a date sometimes. We are going to Switzerland and Italy for three weeks, mid-June, and don't want to spend too much time wandering stores, but I expect when we do, it will be a grocery store. Thanks for beginning this thread; it is fun to think about. Phil
 
Oct 9th, 2005, 03:49 PM
  #93  
 
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If you're in New York go to the Chelsea Market (16th St and 9th Ave) and find Buon Italia. They import wonderful Italian proudcts, some the packaged brands you like, others are cheeses, meats, etc. THE BEST. They also have a tiny group of tables where you can enjoy an espresso or cappuccino from the hands of un vero Italiano barrista.
satnitcboy is offline  
Oct 9th, 2005, 04:21 PM
  #94  
 
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Leaving for Venice and Bologna on Thursday...does anyone else have anything else to add? I've got my shopping list made out!
swalter518 is offline  
Oct 11th, 2005, 04:37 AM
  #95  
 
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Hi everyone, how wonderful. I love going to the shops. I got a real kick from going to supermarkets in the U.S. and Canada.So many items, and in such large portions too. Australia doesn't have as many options. I think I'll rate supermarkets in Italy as my "MUST SEES" too.
ginder is offline  
Jan 29th, 2008, 11:35 AM
  #96  
 
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AnnieP are you still around? We are still waiting for the Warm Molten Chocolate Cake recipe!!!

I'd forgotten all about this great thread. I've beeen re-reading old Venice threads and came across this. Does anyone have any updates?
Mischka is offline  
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