Feuille de brick is a crispy, non buttery dow. It is ready for baking and is ideal for light pastry.

Gran Polenta express is quick cooking, ready in only 5 minutes and made from first rate yellow corn flour for Polenta. Polenta should be made in a paiolo, the unlined copper pan that is just right for the purpose. With one hand a thin stream of ground maize is poured into salted boiling water, while the other hand the maize is stirred rapidly into the water with a long wooden stick or spoon to prevent lumps from forming. When all the maize flour has been added, the mixture must continue to be stirred constantly for at least 45 minutes. The coarser the flour, the longer the cooking. Polenta is extremely versatile, as it becomes complementary to the flavor of the dish it accompanies. The afficionados like polenta dressed only with butter and gorgonzola, crescenza, or other stracchino cheeses. Those less keen on the basic flavor of polenta prefer it as an accompaniment to rich stews of meat or fish. Polenta is excellent with stewed cuttlefish, for instance, or with jugged hare or stewed venison. Polenta can be made in advance and, when cold, baked in layered slices with meat sauce, cheeses, bechamel, etc. Sliced polenta is also broiled, grilled, or fried and served as an accompaniment to meat and game, or used as a base for bruschetta.

In this package you get not one, but TWO TUBS of cookie dough. That's enough batter to make almost 100 1 oz cookies. Try our bake it yourself gourmet cookie dough for a fresh baked experience using a tried and true, delicious recipe.

Polenta is a traditional peasant dish from northern Italy. It can be made with either white or yellow cornmeal. This coarsely ground white cornmeal is excellent for making both hard and soft polenta. White polenta is typically paired with fish and more mild dishes. <p>Several factors influence the flavor and texture of polenta, including flour type, brand, grind, cooking duration, culinary tradition, and even the quality of the water. If you like thinner polenta, use more water or cook for less time. If you like very thick polenta, use less water.

This sausage is made of delicious selected pork cuts seasoned with fresh garlic and wrapped in a light puff pastry. Served warm or cold, it makes an excellent appetizer and pairs well with good mustards, French pickles and warm potaoes. Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II. Fabrique Delices was also a proud supplier of the 1996 Atlanta Olympic Games.

Bramata (Polenta) - Coarse ground Yellow Corn. Carefully selected varieties of corn for Polenta are air dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal's natural flavor and freshness. Polenta should be made in a paiolo, the unlined copper pan that is just right for the purpose. With one hand a thin stream of ground maize is poured into salted boiling water, while the other hand the maize is stirred rapidly into the water with a long wooden stick or spoon to prevent lumps from forming. When all the maize flour has been added, the mixture must continue to be stirred constantly for at least 45 minutes. The coarser the flour, the longer the cooking.
Polenta is extremely versatile, as it becomes complementary to the flavor of the dish it accompanies. The afficionados like polenta dressed only with butter and gorgonzola, crescenza, or other stracchino cheeses. Those less keen on the basic flavor of polenta prefer it as an accompaniment to rich stews of meat or fish. Polenta is excellent with stewed cuttlefish, for instance, or with jugged hare or stewed venison. Polenta can be made in advance and, when cold, baked in layered slices with meat sauce, cheeses, bechamel, etc. Sliced polenta is also broiled, grilled, or fried and served as an accompaniment to meat and game, or used as a base for bruschetta.

A crispy, non buttery dough, Feuilles de Brick is ready for baking and is ideal for light pastry.

This delicious pate made of coarse grind of pork and chicken is complimented with pistachios and wrapped in a light puff pastry. Served warm or cold, it makes an excellent appetizer and pairs well with good mustards, cornichons and olives. Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II. Fabrique Delices was also a proud supplier of the 1996 Atlanta Olympic Games.