All Blog Posts (78)

le plaisir de manger c'east la passion de la vie

Eclairs au Chocolat Daring Bakers, Daring Bakers Chocolate Eclairs Not proud at all of this month’s challenge…Nothing to do with Meeta’s choice : on the contrary, I was extremely happy to have the opportunity to make PH’s Chocolate Eclairs. No, I meant that I just spoilt it all with my ugly decorations! Where was my head when I made…this? Probably still on holidays (yes, I know, very bad excuse). Anyway, they were delicious, even though I found the Chocolate glaze extremely time-cons… Continue

Added by Ron Duprat on September 1, 2008 at 8:20am — No Comments

BBBIIIIGGGG DEVELOPMENT for Secondi-Gourmet

The phone rang on Monday going to voicemail and Laurel was on the line from Grapevine Cottage in Zionsville, a NW-burb in Indy. She wanted to let me know someone dropped off some of my Secondi-Gourmet sauce for them to try. They loved it!

I was to wait and connect with them on… Continue

Added by Brett on August 7, 2008 at 10:30pm — 1 Comment

Perhaps odd, perhaps interesting... you decide...

I was doing my thing visiting my normal routine of social networking sites when I ran across this article posted tonight at 5PM by Erik Deckers over on Smaller Indiana. Hint... it has someth… Continue

Added by Brett on July 8, 2008 at 10:16pm — No Comments

Our First Customer Goes Wild!

Boy, I didn't see this coming! It was early, morning hours, for sure. I receive an email from someone that I was scheduled to have a lunch meeting with to discuss Confluence! which is a networking event my company (… Continue

Added by Brett on July 1, 2008 at 6:55pm — No Comments

Official Site Launch: Secondi-Gourmet.com

It's official, www.Secondi-Gourmet.com is live! Orders are received for the various Secondi-Gourmet sauces and pastas right from the home page for ease. "Secondi" is the Italian word for "Main Dish," which we felt best described the us… Continue

Added by Brett on June 30, 2008 at 8:30pm — 1 Comment

Starts in a Commercially-Approved Kitchen

Technically, one cannot prepare or sell food to the general public unless it is start-to-finish cooked in a commercially-approved kitchen. My wife and I are fortunate to know a few restaurant owners in Indianapolis. Bill Pritt, who went to College with me, owns the… Continue

Added by Brett on June 29, 2008 at 6:30pm — 1 Comment

I wish I Could Show You!

You must know it's just killing me. As much as I want to show you the new site we've been working on, I guess it's best to keep it under wraps. I'm the type of person that wants to wait until its just perfect before I release it to the readers/public. But then there's another side that says maybe you'd get a bang out of watching it come together. Site development is an evolution. As I decide to add more sauces to the list, I need more graphics, more descriptions, more pricing, more cart options,… Continue

Added by Brett on June 29, 2008 at 7:56am — No Comments

Snip, snip! But Where?!!

OKay... I know I've read that you should pinch back your basil to encourage more production. I think I've killed another one of my basil plants in the process. Where exactly are you supposed to snip-snip? Continue

Added by Brett on June 28, 2008 at 12:44pm — No Comments

Another Big Sauce Day to Come

This evening we ran around getting all our supplies to take to the restaurant this weekend for our next round of bottleing. I am planning to make the pomodoro sauce I started with, but in addition I'll bottle the Arrabiata (spicy) and Garden Vegetable sauces. I'll need to spend some of tomorrow creating the new label layouts. Branding is so critical these days and on ventures like this... I'll be interested to see where things end up. More soon... Continue

Added by Brett on June 27, 2008 at 10:00pm — No Comments

New Site Coming to Promote Sauce

Things are busting right along on the site... I'm not quite ready to release the details to TFJ readers, but it's coming very soon, we hope by the end of the weekend. I'll be bottling up some more versions of my sauce this weekend. The pomodoro sauce wil be the base for additional varieties including Garden Vegetable (Pomodoro + bell peppers and mushrooms - Yummy!), and Arrabaiata (Pomodoro + Red hot chili flakes - SPICY!). Stay tuned... more coming soon... Continue

Added by Brett on June 27, 2008 at 7:48am — No Comments

Exciting News

Well, I've always wanted to bottle my own sauce! I've just completed the first batch. I have a friend that owns a couple restaurants in Indy, and he's allowed me to come in and prepare and bottle my own sauce. It's high-end gourmet sauce... not something you'd pay $1.98 for at Wal-Mart. I didn't realize until recently that Wal-Mart did carry a decent selection of gourmet sauces that range up to just over $9 for about 24-26 ounces. The pricing is comporable to what you would find at Fresh Market… Continue

Added by Brett on June 25, 2008 at 11:08pm — No Comments

"Recipe of the week" ending 18th May 2008

Mama's Delux Chocolate Birthday Cake 110ml(125g) soft butter/marg 10ml(2tsp)Vanilla Essence 375ml(300g)castor sugar 3 large eggs 125ml(60g)Cocoa 125ml(1/2cup)hot water 125ml(1/2cup)warm milk 500ml(2cups)cake flour 10ml(2tsp) cream of tartar 5ml(1tsp) bicarbonate of soda 2ml(1/2tsp)salt For the icing: 250g butter,softened(but not oily) 500g icing sugar,sifted 30ml(2Tbsp)milk +/- 2Tbps cocoa For the cake: 1.Preheat oven to 190'C 2. Cream butter/marg till soft,add vanilla essence. Gradually… Continue

Added by Anthony Vieira Da Cruz on May 15, 2008 at 9:28am — No Comments

"Recipe of the week" ending 11th May 2008

Cape Brandy Tart 1. 250g Dates,stoned 2. 5ml/ 1tsp Bicarbonate of soda 3. 250ml boiling water 4. 115g Butter or marg 5.200g Sugar 6.2 Eggs,beaten 7.240g Flour 8.5ml Baking Pwd 9.2ml Salt 10. 250ml Chopped walnuts For the Syrup: 1. 250g Sugar 2.15g Butter or marg 3.190ml Water (3/4cup) 4. 5ml Vanilla essence 5. pinch of salt 6. 125ml Brandy 1. Pre heat oven to 180'C 2. Cut up dates & divide in 2 equal portions. Add bicarb to one half & pour over the boiling water.Stir to… Continue

Added by Anthony Vieira Da Cruz on May 6, 2008 at 4:35am — No Comments

"Recipe of the week" ending 27th April 2008

The following recipe has been chosen simply because it is a healthy alternative to the fattier meats on the market. It is used commonly in South Africa. I hope you enjoy it. Ostrich Goulash Stew 1. 1pk Ostrich Goulash chopped 2. 1/2 cup Red wine 3. Oil 4. 1 onoin chopped 5. +/- 1 medium raw fresh carrot 6. A couple Baby potatoes skin still on 7. Beef stock cube made on in +/- 250ml hot water. 8. Frozen mixed veg 1. Place Ostrich in casserole dish & pour wine over. Wine must… Continue

Added by Anthony Vieira Da Cruz on April 21, 2008 at 4:53am — No Comments

"Recipe of the week" ending 20th April 2008

Fruit Cobbler Ingredients: - 1 can (1 lb 13 oz) fruit and syrup OR 3 cups fresh fruit sweetened and 3/4 c. water (6-7 good sized peaches - peeled and sliced) (can also use blueberries, or a mixture of peaches and blueberries) 1 T. cornstarch 2 T. cold water 1 T. butter or margarine 1/2 recipes shortcake dough (follows) Instructions: - Heat oven to 400F. Heat sweetened fruit and water (or canned fruit and juice). Blend cornstarch with 2 T. water and stir into heated fruit. Heat to boiling, s… Continue

Added by Anthony Vieira Da Cruz on April 14, 2008 at 7:00am — No Comments

The Kopper Kettle

Kopper Kettle in Madison, IN is an interesting place full of ch… Continue

Added by Brett on April 10, 2008 at 9:30pm — No Comments

"Recipe of the week" ending 13th April 2008

Cheese and Bacon Quiche Ingredients: 3/4 cup plain flour 40 g butter, softened 4 eggs 2 cups milk 1 onion, diced 3 slices bacon, diced 1/2 cup natural bran 1/2 cup grated cheese 1 teaspoon mixed herbs Instructions # Mix flour, butter, eggs and milk. # Add the rest of the ingredients. # Pour into a quiche flan dish that has been greased and bake for about 1 hour at 175 degrees celsius. # This will then turn out with a base and filling. Continue

Added by Anthony Vieira Da Cruz on April 7, 2008 at 6:30am — No Comments

"Recipe of the week" ending 6th April 2008

Honey Baked Ham 1 Smoked ready-to-eat ham, -13 to 15 pounds 2 To 3 bottles gingerale 3 c Dry white wine GLAZE: 5 tb Dijon mustard 1/3 c Honey 1/3 c Real maple syrup SAUCE: 1 1/4 c Chicken stock 3 tb Real maple syrup 2 tb Dijon mustard 2 ts Cornstarch Remove the rind and score with diagonal cross-cuts. Put ham in a close fitting kettle and cover with gingerale. Bring to boil, then simmer for 20 to 30 minutes. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale,… Continue

Added by Anthony Vieira Da Cruz on April 4, 2008 at 6:30am — No Comments

Tre Wilcox (Winner of "Top Chef" 2007)

Tre Wilcox, winner of "Top Chef" in 2007, whipped up a fantastic ba… Continue

Added by Brett on April 2, 2008 at 6:00am — No Comments

Marcus Samuelson Cooking Demonstration

Marcus was at the show to demonstrate his new line of Cookware.… Continue

Added by Brett on April 1, 2008 at 6:00am — No Comments

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