My Coffee Beans

Kusmi Russian Morning Tea #24 (8.8oz.)

Founded in 1867 in Saint-Petersburg, Kusmi Teas are faithful to the spirit of the firm P.M Kousmichoff, supplier of the tsars of ancient Russia. In 1917 when the Revolution started in Russia, anticipating a disaster, the eldest Kusmichoff son transferred a part of his fortune to the London office and then created the Kusmi Tea company in France, based in Paris at 75 avenue Niel, where the company still has its workshop and boutique.

Kousmichoff has been carrying on the same tradition of serving connoisseurs and gourmets, combining discerning taste and creativity. Well known for their superb flavor and smootheness, they are distributed throughout the world in the most fashionable and exclusive places. Kusmi teas share all the complexity and subtlety of ancient Russia.

Russian Morning No. 24 is a blend of black China, Ceylon and India teas. Perfect for breakfast.

Each tin contains 8.8 ounces net weight of Russian Morning No. 24 Loose Tea blend by Kusmi Tea from France.

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Preserved Lemon Cream by Bella Cucina

Bella Cucina Artful Foods signature preserved lemons are folded into a tangy lemon cream. Whole eggs are then added to create a lush creamy texture that enhances the tart yet sweet and intense lemon flavor.

Spoon Preserved Lemon Cream over pancakes for brunch, fold into whipped cream and serve with fresh berries, or try their delicious recipe below.

Bella Cucina Artful Food is the winner of “Outstanding Product Line” at the International Fancy Food Show and has made Oprah’s “O” List.

Each jar contains 6 ounces net weight of Preserved Lemon Cream by Bella Cucina Artful Foods.

Tagliatelle with Fresh Fava Beans and Preserved Lemon Cream

• 1/3 cup extra virgin olive oil
• 1/2 cup mascarpone cheese
• 6 ounces Preserved Lemon Cream
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• Parmigiano-Reggiano shavings, for garnish
• 1 pound fava beans, shelled
• 1 pound tagliatelle or other pasta (choose a high-quality durum wheat pasta)

In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins.

Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.

Note: If fresh fava beans are not available, try using dried fava beans which will need to be soaked or boiled ahead of time.

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Antica Italia Balsamic Vinegar

Antica Italia produces a premium gourmet quality Balsamic Vinegar.

Antica Italia Balsamic Vinegar is produced in Modena, Italy which is the world center of Balsamic Vinegar production.

Antica Italia is a twelve year quality balsamic vinegar, each bottle is individually numbered within its production run as an indication of its quality.

Because of its unique sweet and sour flavor, balsamic vinegar is an excellent garnish for desserts and fresh berries as well as a dressing for salads or a seasoning for meat and fish.

Each bottle contains 17 fluid ounces of Antica Italia Balsamic Vinegar from Italy.

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Torani Kiwi Syrup

Torani has been a part of caf

Orzo by Rustichella d’Abruzzo

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild.

Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d’Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.

Present almost everywhere in Italy, and quite often in Greek dishes, rice-shaped Orzo is great in soups or as a side dish.

Each bag contains approximately 1.1 pounds (500 gr.) of durum wheat semolina Orzo by Rustichella d’Abruzzo imported from Italy.

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