Looking for natural, holistic and organic products that are made locally? Artizone.com is thrilled to announce that eSutras Organics, a Chicago-based manufacturer offering everything from herbal supplements to ethnic spice blends has joined the Chicago site.
A’isha Bauer, the founder of eSutras, is a trained flavor biochemist. She wanted to use her expertise to make products that were “in alignment with health, wellness and nature” and eSutras Organics was born. Continue reading
Fresh peach season is in full swing and grocery stores everywhere are overflowing with the soft, fuzzy fruit. If you’ve only ever paired peaches with ice cream or sliced them into cobbler, then we have a recipe for you! This soul-comforting dessert starts with big hunks of brioche, a soft buttery bread, mixed with handmade plum jam and slices of fresh peaches, all topped with a custard sauce and more jam and peaches.
The easy-to-transport dish is perfect for a backyard barbecue at the neighbor’s house – serve it hot or cold with a big scoop of Honeybush Sorbet from Savoy Sorbet or Vanilla Kulfi-Ice Cream from Kaurina’s Kulfi & Ice Creams!
Serves 8-10
artizone.com ingredients:
8 slices of Brioche Pullman, ½ inch slices from Empire Baking Company
1 stick of unsalted butter, softened from From the Grocer
1 jar Plum Jam from JJ&B – Jellies Jams & Butters
1 liter heavy whipping cream from From the Grocer
2 cups whole milk from County Line Farms
1 tablespoon vanilla extract from From the Grocer
4 whole eggs plus 6 egg yolks from Busy B’s Market
½ cup sugar plus 2 tablespoons sugar from From the Grocer
From your neighborhood farmer’s market:
2 lbs. peaches, pitted and halved
Preheat oven 300 degrees Fahrenheit.
Spread brioche slices with butter and jam. Stack them on top of each other and then cut into quarters. Cut 5 peaches into halves and remove the pits – set aside the 10 halves. Slice up and pit the remaining peaches. Arrange brioche quarters and peach slices in two 12-cup capacity ovenproof dishes. Place 5 peach halves on the top of each dish and add a spoonful of plum jam in the peach pit cavity. In a saucepan over high heat, add cream, milk and vanilla until the mixture comes to a boil. Set aside.
In a large bowl, whisk eggs and egg yolks with sugar until well combined. Slowly add the hot cream mixture to the egg mixture and whisk well till it turns into custard. Strain out lumps if needed. Pour the custard evenly over the brioche and peach dishes, then sprinkle each dish with one tablespoon of sugar. Make a bain marie by filling a large dish with 1 inch of water. Place the brioche pudding dishes into the water bath. Bake for 1 hour and 20 minutes until the custard is set.
Preparation time: 25 minutes / Start to finish: 1 hour 45 minutes
This recipe was created by Cheryl Ng Collett
Cheryl Ng Collett is a Dallas-based freelancer writing for publications such as Dallas Morning News, D Magazine, Citysearch, Expedia, Where Magazine and White Rock Lake Weekly.
Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates and lists great restaurants in Dallas for the whole family.
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Let us know how your version turns out! Leave a comment and show off your photos by tweeting us or posting on our Facebook Page.
*All photos in this blog show actual Artizone ingredients.
All popcorn is not created equal. But when it is good, popcorn can be really, really good (like eat-the-whole-bag good).
Grocery shopping on artizone.com just got a whole lot easier. Drum roll please . . . . introducing “My Zone!” This brand new feature offers customers several tools to make their shopping experience more efficient. Continue reading
Happy National Shrimp Day! In honor of this shellacious bogus holiday, we’re celebrating with one of our favorite summer recipes – grilled shrimp kebabs with a mango-chipotle marinade. Not only is it a great grilling recipe that can be multiplied to easily feed a crowd, it’s super simple to prepare so get the kiddos involved to help assemble the kebabs. Just don’t forget to soak your bamboo skewers; you don’t want a fire!
We sure hope Bubba Gump would be proud to eat this dish… after all, shrimp is the “fruit of the sea.”
Serves 4-6
artizone.com ingredients:
1 lb medium shrimp from Rex’s Seafood
½ cup Mango-Chipotle Sauce from Rex’s Seafood
1 yellow pepper, stemmed, de-seeded and quartered from From the Grocer
1 red pepper, stemmed, de-seeded and quartered from From the Grocer
Special tools: Bamboo or metal skewers
Set bamboo skewers to soak in cold water for 30 minutes. Peel and devein the shrimp, leaving the tails on. In a medium bowl, toss the shrimp with the sauce. Cover and let sit in the refrigerator for about 25 minutes. To assemble the skewers, thread on the peppers and shrimp on each, alternating between them and using about 3 shrimp per skewer.
Heat a gas or charcoal grill for cooking over high heat. Place the skewers on the grill and cook, turning once, until the shrimp and cooked through and browned, and the peppers are charred in places, about 7 minutes total. Serve right away.
For an appetizer, serve alone. If being served as a meal, pair alongside a hunk of baguette or linguine tossed lightly with Rattlesnake Cracked Pepper & Chipotle Chili Olive Oil and a squeeze of fresh lemon juice.
This recipe was created by Emily Wise Miller.
Emily Wise Miller has written on food and travel for national publications such as Saveur, Elle Décor, Salon.com, and the San Francisco Chronicle. In addition, she has worked as an in-house editor for companies such as Fodor’s Travel Guides, Chronicle Books, and Weldon Owen Publishers in San Francisco, where she edited nearly a dozen cookbooks under the Williams-Sonoma brand. Miller is the author of the books The Food Lover’s Guide to Florence (Ten Speed, 2003 and 2006), Top Chef Quickfire, and How to Cook Like a Top Chef. She lives and cooks in Dallas with her two children and her husband, an art historian.
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Let us know how your version turns out! Leave a comment and show off your photos on our Facebook Page or tweet us and we’ll post to our Flickr stream!.
*All photos in this blog show actual Artizone ingredients.
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