Feb 11 2015
Valentine’s Day is fueled by love and the recipe of love has many key flavors. With aphrodisiacs, and heart-swooning tastes aplenty, allow Todaro Bros. to be your cupid of-the-palate, with our delicious and enticing Valentine’s breakdown to love.
First up – try a little amuse-bouche! French for ‘amuse the mouth’, these small, delicious little bites of food often given at the beginning of a meal to entice the appetite. This simple, tapas-like appetizer can be shared and eaten easily. Get flirty by taking sliced pear, chunks of blue cheese (we recommend our Roquefort or Mountain Gorgonzola) and a small dollop of our delicious Todaro Bros.’ Balsamic Sweet Onion Jam. Light and delicious.
These ingredients can also be used to form a simple salad with the addition of some arugula, walnuts and a drizzle of EVOO.
Feb 11 2015
Serve your heart on a platter this Valentines. Nothing says you’re serious about romance like a mouth watering Todaro Bros. steak created exclusively for Valentine’s Day. Simply, ask for the custom-cut at our Meat Department counter… It couldn’t be easier.
Follow our tips for grilling steaks to perfection and take your entree up a few love notches by incorporating this fantastic Porcini and Bacon Sauce Recipe.
Quick and easy tips to making a great steak:
1. Take your premium cut Todaro steak out of the refridgerator and make sure it is room temp. prior to cooking.
2. Salt generously with sea salt and some fresh black pepper.
3. Make sure you pan is very hot (Test with a flick of water, should sizzle and splatter immediatly.)
4. Grill approx. three minutes on each side, give or take for preference, allow steaks to get a nice carmalized exterior while maintaining a relativley pink interior.
5. 30 seconds prior to taking steaks off, finish with a tablespoon of butter per steak (if not more.)
6. Finally, and very important, let steaks rest for at least five minutes prior to serving. This keeps the juices in and allows the essential flavor of the meat to reach it’s climax. while maintaining a relativley pink interior.
Feb 11 2015
With its rich and herbaceous flavor and hints of mushroom, this exceptional Brie carries a pronounced aroma, buttery texture and deep flavor. Sounds a bit like falling in love?
Brie de Meaux is perfect paired simply with fresh baguette rounds and fresh berries. Or, if you fancy something a bit different for your love night, throw a lucious tasty tart in to the mix. Brie de Meaux as the star of your tart will have your Valentine purring with satisfaction. Soooo simple, and so very good!
Brie de Meaux and Onion Tart Heart
– Puff pastry
– 3-4 onions
– 8 ounces Brie de Meaux
Preparation: Chop the onions into large pieces, and fry slowly in butter at a low heat, until soft and slightly browned. Unroll the pastry (or roll it, if you are making it yourself). With large heart cookie cutter cut puff pastry in heart shape. Spread the onions out on the pastry. Cut the cheese into chunks about 2cm across, and spread these evenly across the tart. Cook for about 20 minutes at 220 degrees. The cheese will have melted, and flowed into the onions and pastry.
Dec 27 2014
Celebrate the New Year with fine flavors that make for classic entertainment at home, or where ever you plan to ring in the New Year.
In the rivers and lakes of Tennessee and Illinois, the wild Hackleback sturgeon makes its home. When mature, “American Caviar” features a small, black-to-dark brown bead that’s easy to love.
Paddlefish is known for producing delicate caviar that consists of a gentle smokey flavor. It is often dubbed “first-timer’s caviar” as its subtle flavors, minimal salt content, and lack of aftertaste make it a perfect fit for those newly introduced to caviar.
Farmed Imperial Osetra
Fresh, fruity and utterly delectable, our Ossetra is defined by a nutty flavor and firm, juicy grains ranging in color from a light to a warm, rich brown. As we grade each year’s harvest, we settle for only the best. Its taste would impress even the Tsar.
Locally made Cacciatorini 13.98lb
Wild Boar Cacciatorini. We trim the shoulder meat of feral hogs and blend it with our heirloom spices. The result is a slightly sweet and robust flavor.
Locally made Sopressata 13.98lb
Wild Boar Sopressata. The same as our Sopressata, only we’re using wild boar meat trimmed off the shoulder. It has a slightly sweet robust flavor.
Often considered the king of Italian salame, Felino is traditionally made in the Parma region of Italy. Stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma.
Our Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor – an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. We use an imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste.
Rosette De Lyon 17.98lb
Our Rosette de Lyon is a testament to what you can create with seasonings, wine and coarsely chopped meat, slow-aged to mellow perfection. This take-anywhere country-style favorite is as much at home in a picnic basket as it is on a baguette. The Fiore has been left on for an authentic look.
Delice de Bourgogne 9.98ea
This classic triple cream is made with an extra helping of butterfat, which elevates the silkiness of rich cow’s milk to insanely decadent heights. When fully ripe, the soft creamline takes over the interior layers of the cheese, leaving only a touch of firm paste at its heart. This is when Délice de Bourgogne is at its best
Named after the small town in France where it has been made since the early 14th century, this cow’s milk cheese is reminiscent of some of the most decadent triple crèmes, it is in fact only a double crème! The taste of Chaource has hints of mushrooms and a creamy, smooth finish. This cheese is absolutely wonderful paired with Champagne.
Produced in small 9oz. cyclinders, Explorateur is typical of many French triple cream cheeses in that it is mold ripened and covered with a white, bloomy rind. The interior paste of the cheese is an ivory color with a dense, but quite fluffy texture.
La Tur is a young, delicate cheese made from a blend of sheep’s, cow’s and goat’s milk. The rind on La Tur is soft and wrinkled, and the flavors are light and delicate, tasting of creme fraiche, mushrooms and grass with a slight tang. La Tur is very accessible and balanced and makes it an ideal cheese for a wide variety of wine pairings – especially those with honey or floral notes.
Selles Sur Cher 7.98ea
This delicious taste is reminiscent of the gentle valleys life of the Loire and the Cher. The more it is aged, the Selles sur Cher character becomes more pronounced and its nutty flavour is accentuated. At the first taste the Selles sur Cher is faintly heavy and elastic; this is followed by a softening as it melts in ones mouth. The fine wood charcoal covering is subtly tainted blue.
St. Marcellin 4.98ea
Saint Marcellin is even creamier, The nutty and fruity flavor is complex. made from cow’s milk. This cheese was born many centuries ago from goats milk. Saint-Marcellin is today produced from cow’s milk. It has a light, subtle acidic taste and gives off a vegetable and nutty aroma. The cheese has a soft pâte and should be eaten in a creamy state.
Jun 30 2014
After five years on the Hudson River, New York City’s Fourth of July fireworks display is returning to the East River! Three barges will be positioned near the Brooklyn Bridge, giving Lower Manhattan a front row seat to the explosive event.
Some of the area’s best viewing is just blocks away from Todaro Bros. Murray Hill storefront, but where ever you choose to watch the display, choose Todaro Bros. for your pre- and post revelry grub-getting.
Grab a $10 Todaro Bros. Lunch Box, complete with gourmet sandwich, side or salad choice, along with 2 fresh baked cookies (drink not included).
Apr 1 2014
Easter is always a special holiday for Italians, a special opportunity for a truly Italian ‘Roman Holiday’. This year we have a trio of special items, made from scratch in our kitchens, and only made available during this special spring season.
PIZZA RUSTICA: This traditional savory pizza is hearty, delicious and most often served during the Easter holiday. Unlike the flatter surfaced pizza commonly made in homes and restaurants, Pizza Rustica resembles a pie that is filled with cheeses and meats, which may include ricotta, mozzarella, provolone, and Romano cheese combined with meats such as sausage, salami, and prosciutto, or perhaps mortadella and soppressata instead of the sausage and salami. The ingredients are then baked within a pie dough crust and covering. The dough may be either pastry dough without sugar or yeast dough, both of which encase a savory filling of meats and cheeses.
PASTIERA DI GRANO: In the Todaro household, it would not be Easter without Pastiera di Grano, also known as pizza gran, la pastiera, or grain pie. The flavor and textures of Pastiera di Grano, chewy grains and creamy ricotta baked in a slightly sweet crust, are amazing. Its history dates back to where fresh ricotta was a seasonal luxury, and where sweets appeared only at holidays.
RICOTTA CHEESECAKE: Our authentic Italian Ricotta Cheesecake is out of this world. Much richer in flavor and deeper in texture than the the American cream cheese version, as Italians are more than happy to partake in the more crumbly consistency of ricotta cheese cake, any time.
We’ll be posting pricing and availability dates for these items soon.
Dec 26 2013
One of the enduring Todaro family traditions this time of year is cotechino con lenticchie, an ancient recipe steeped in tradition. Cotechino is a traditional, cooked, New Year’s sausage that was created in the town of Modena. It is said that the pork represents the richness of life in the coming year; the lentils are coins. To eat Cotechino is supposed to bring fortune in the New Year with lentils bringing money.
We are now carrying both a fully cooked imported Cotechino ($14.98 ea) and a locally made fresh Cotechino, which needs to be cooked, for $10.98lb.
This delicious dish is a must at every New Year’s party. Enjoy!
Cotechino with Lentils (Makes 4 Servings)
8 ounces dried lentils
2 cloves garlic, peeled
12 fresh sage leaves
1⁄4 cup extra-virgin olive oil
4 cups red wine vinegar
1 large (approx. 2 lbs) cotechino sausage
salt and freshly ground black pepper (to taste)
In a medium saucepan, bring 6 cups of water to a boil, and add 1 tablespoon salt. Add the lentils, garlic, and sage. Cook the lentils at a gentle boil until tender yet still firm, about 20 minutes. Drain and place in a medium bowl.
Add the olive oil and vinegar to the lentils and season with salt and pepper. Set aside.
Prick the sausage several times with a pin. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil, cover the pot and cook for 1 1⁄2 hours. Drain.
Spread the marinated lentil on a large serving platter to form abed for the cotechino. Slice the cotechino into 1⁄4-inch rounds, arrange over lentils, and serve.
Nov 18 2013
Finish your Thanksgiving Dinner off right, with homemade desserts supplied by Todaro Bros. From Pumpkin Pie to Homemade Bread Pudding, we’ve got all your holiday favorites; our homemade recipes are guaranteed to get raves and requests for seconds.
Our Todaro Bros.’ Thanksgiving Dessert Menu includes:
• Old Fashion Pumpkin Pie
• Fruit of the Forest Pie
• Apple Crumb Pie
• Blueberry Pie
• Pecan Pie
• Pumpkin Cheesecake
• Sweet Potato Pie
• Peach Pie
• Homemade Bread Pudding
• And our Famous Turkey Cake…A great work-of-art centerpiece!
To learn more about our full Thanksgiving Day Menu offerings and Dessert Menu, check out our online Thanksgiving catering menu now!
Orders must be placed by Monday, November 25th, by 12pm noon, or you can stop in and pick up menu items through our Prepared Foods Department.
Feb 13 2013
Food of love, love of food,
Fromage D’Affinois to set the mood.
Castelvetrano or ‘Greens Stuffed with Blue’,
Quality is key to your Valentine menu.
Your valentine now like Double Devon in your hands,
Catch the moment while you can.
A bite for a bite of Chocolate Cake,
This is the time and make no mistake
Let down your guard, relax and unwind –
To you and yours a Happy Valentine’s.
Feb 7 2013
True love is effortless, yet divine. This seductively-simple and elegant Valentine’s Day recipe incorporates one of the most potent aphrodisiacs – the prized white truffle.
Cook Michelangelo Onde (a very romantic pasta!) al dente, blanch and saute asparagus tips, stir a few tablespoons of creme fraiche into the warm pasta to taste, then dress in a fine Todaro EVOO. Finish with Aux Delices de Bois White Truffle Butter, sea salt and fresh pepper. For a flourished Valentine presentation, lay pasta over blanched radichio with sea salt and evoo, and garnish the top with finely chopped, ripe-red cherry tomatoes. Now fall in love!