LOVE BITE: Heart Shaped Steaks

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.

Zabaglione Italian Custard

Apr 3 2014

This super-simple, light Italian custard dessert is popular around the world, and usually served with strawberries, blueberries, peaches, etc. in a champagne glass. We recommend serving with ladyfingers.

8 egg yolks
8 teaspoons sugar
8 tablespoons Marsala
Fresh berries or sliced peaches
Whipped cream for garnish
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.

Serve warm in a martini glass, and decorate with berries, fresh fruit and a dollop of fresh cream. Add a few ladyfingers for dipping.


Panettone French Toast

Apr 1 2014


Panettone French Toast: A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas and Easter holidays. Here we transform this sweet bread into a delicious version of French toast.


  • 1/2 purchased panettone, about 1 lb.
  • 3 eggs
  • 1 cup milk
  • Grated zest of 1 orange
  • 1/2 cup fresh orange juice
  • 1 Tbs. Cointreau or other orange liqueur (optional)
  • 3 Tbs. granulated sugar
  • 1/4 tsp. ground cinnamon
  • Freshly grated nutmeg, to taste
  • Softened unsalted butter for brushing
  • Confectioners’ sugar for dusting
  • Warm maple syrup for serving


Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side.

Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste.

Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices.

Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup. Serves 4 or 5.

An Easy and Classic Tiramisu

Mar 28 2014


Tiramisu remains one of Italy’s classic desserts, and the Todaro family has enjoyed and indulged for as long as we can remember. Tiramisu is actually a very easy dessert to prepare, and if you’re entertaining at home, it makes a great after-pasta accompaniment. Best of all, it can be made in advance, and like a good lasagna it actually tastes better on the second day, after the flavors have combined.


  1. 1/2 cup heavy cream
  2. 2 large eggs, separated
  3. 1/3 cup plus 1 tablespoon of granulated sugar
  4. 1/2 pound mascarpone (1 cup)
  5. 1 cup strong brewed espresso at room temperature
  6. One 7-ounce package dry ladyfingers, preferably Italian
  7. 1/4 cup unsweetened cocoa powder, for dusting


In a medium bowl, whip the heavy cream until it is firm and refrigerate. In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color. In another bowl, using a whisk or an electric handheld mixer, beat the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar to the whites and beat until they’re firm and glossy. Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and one-third of the beaten egg whites. Gently fold in the remaining egg whites.

  1. Pour the espresso into a shallow bowl. Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of an 8-by-10- or 8-by-11-inch glass or ceramic baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer. Dip both sides of the remaining ladyfingers in the espresso and arrange them on top. Spread the remaining mascarpone mixture over the ladyfingers in a smooth, even layer. Cover and refrigerate the tiramisu overnight.
  2. Just before serving, sift the cocoa powder over the top of the tiramisu. Cut the tiramisu into squares and serve.

Cotechino with Lentils: A Todaro New Year’s Tradition

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.

Baked Camembert with Todaro Bros Balsamic Sweet Onion Jam

May 14 2013

Heat Oven to 350°. Coat oven proof dish with butter. Place Camembert in dish and spread Todaro Bros Balsamic Sweet Onion Jam over Camembert. Bake for 15 minutes or until cheese is very soft to the touch. Increase heat to 425° and bake 5 minutes longer. Serve with warm bread or water crackers.

Lamb Burgers with Mint Jelly

May 6 2013

Divide lamb into 4 portions, and shape each into a thick patty. Coat a grill pan with La Serra Olive oil and place over medium heat. When the pan has gotten hot,  cook patties for 3 minutes per side, for a medium-rare burger. Season to taste with salt and pepper.

Top the patties with Todaro Bros Mint Jelly and assemble the burgers to your preference.

Ultimate Grilled Cheese

May 6 2013

3/4 cup mayonnaise
3 Tbsp. freshly grated Parmigiano Reggiano cheese
6 Tbsp. Todaro Bros Fig Preserve with Ginger
1 tsp. salt
1/2 tsp. White pepper
Eight 1/2” thick slices Pane Franchese Bread or other Sourdough Bread
4 Tbsp. Echire salted butter, at room temperature
4 oz. Old Quebec Cheddar
4 oz. aged Comte
8 slices of thick-cut bacon, cooked until crispy.

Slices of Tomato

Combine mayonnaise, Parmesan, salt and pepper in a small bowl. Lay bread on a cutting board and spread each slice with butter. Flip bread and spread plenty of mayo mixture on each slice. Spread FigPreserves evenly on each slice. Grate Cheddar and Gruyere and combine. Place two slices of bacon on half of the bread slices, along with 2 sliced of tomato, top with each with ¼ of the cheese, and top with remaining bread, sauce side down. Heat a iron skillet over medium high and cook the sandwiches in batches for 5 minutes until cheese is melted and bread is toasted.


Roasted Pork Loin with Sweet Onion Balsamic Reduction Sauce

May 6 2013

• 2 pork loins (1.5 – 2 lbs. each)
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 2 Jars Todaro Bros Select Balsamic Sweet Onion Jam
• 2 tablespoons La Serra Extra Virgin Olive Oil
• 3 tablespoons low-sodium chicken broth

Pork Loin: Preheat oven to 375°. Season pork loins evenly with salt, pepper and garlic powder and rub one jar of Todaro Bros Balsamic Sweet Onion Jam over the meat. Place pork loins in an aluminum baking pan, covered with foil. Roast loins for 25 minutes, or until internal temperature reaches 150°.  Remove cover and roast for a final 10 minutes or so or until the internal temperature reaches 160°. Allow pork to rest for 15 minutes after removing from oven.

While loins are resting, combine Balsamic Sweet Onion Jam, olive oil and chicken broth in a small sauce pan. Bring ingredients to a boil, stirring constantly to help jam liquefy. Boil for 1 minute and then reduce heat to low and simmer for 20 minutes. Sauce will thicken slightly.

Slice pork loin and cover with sauce.

Grilled Skirt Steak with Todaro Bros. Merlot Steak Sauce

May 6 2013

• 2 to 2.5 pounds skirt steak, cleaned and trimmed
• 1/4 cup La Serra olive oil
• Kosher salt and white pepper to taste
• Todaro Bros Merlot Wine Steak Sauce

Rub steak with olive oil and generously season with salt and pepper. Grill steaks over high heat for 4 minutes on each side for medium-rare. Rest steaks for at least 5 minutes. Slice against the grain and drizzle Merlot Wine Steak Sauce over and serve.