REVIEWS
Standing behind a table teeming with packages of her handmade garlic-basil linguini and jars of freshly made Puttanesca sauce, Jordan Stone recalls the foods of her childhood; mushy spaghetti, burned bacon and mac’n’cheese with powdery lumps.
Longing to introduce the Delaney household to something better, Stone’s older sister Denise, 13 steamed frozen vegetables and tossed them with spaghetti. The dish emboldened Stone to experiment with fresh herbs and vegetables, spawning a passion for more sophisticated Italian food that ultimately inspired the opening of her business, Delaney’s Culinary fresh.
Today at farmers markets throughout Orange County and Los Angles, Stone delights shoppers with tubs of artichoke tapenade, jars of sun-dried tomato marinara sauce, and packages of freshly made linguini-her most prized offering. Every week, using a hand-crank pasta machine, she produces more that 550 pounds of fresh linguini and quota expected to increase twofold pending the arrival of a new high-powered machine. With several local restaurants buying her fresh pastas wholesale, and with a Delaney’s Culinary Fresh retail store slated to open in the next six months, Stone business has taken strides she never imagined.
Stone took the first step toward creating the Delaney’s line in the early 1990s, when she found herself divorced and working two jobs to support three daughters. Starting with a longtime favorite recipe for ¬cranberry-orange-honey butter, she whipped up in a large batch and set up a booth in front of her local grocery store. Much to her surprise, her butter sold.
In 2001, Stone quit her jobs and devoted all her energy to the new business. She began making sauces and tapenades, then added handmade linguini to the mix. Her linguini is a mixture of semolina flour, whole eggs, herbs, and sea salt--fresh, high-quality ingredients that combine to make a tender noodle. After two minutes in boiling water, these noodles need little more that a few sautéed vegetables or shavings of Parmigiano-Reggiano and cracked pepper.
Stone, accompanied by her daughters, can be found every Sunday at the San Clemente farmers market, enticing shoppers with a host of delicacies.
As I mentioned on Monday, I have a new Sunday dinner tradition: Delaney’s Culinary Fresh pasta mixed with anything I find that morning at the farmers’ market. Last week, I could not resist buying a variety of beautiful, wild mushrooms despite a slightly sketchy story about their origin.
So, I may have fibbed a little. Delaney’s Culinary Fresh pasta has become a little more than a Sunday night tradition. It has been more like a twice-a-week dinner affair, which supplies us with leftovers for lunch at least twice a week as well. The simplest and most delicious way I have thus far prepared this fresh linguini is this: Sauté sliced onions and fennel together over medium heat until caramelized. Transfer to a bowl. In the same pan, sauté Swiss chard with garlic and red pepper flakes until wilted and add to the bowl. Cook the pasta for two minutes, add to the bowl of vegetables, sprinkle with freshly grated Parmigiano Reggiano and serve. Ben has been very pleased with this combination, loving particularly the toothsomeness of the pasta and the texture of the chard.
Here’s another good one — one that is particularly relevant to this delectable fresh linguini: Avoid food products containing ingredients that are A.) unfamiliar, B.) unpronounceable, and C.) more than five in number. As a little experiment, I pulled a bag of egg noodles from my cupboard. Here are the ingredients: semolina, durum flour, egg yolks, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid. The Delaney’s Culinary Fresh red pepper linguini, on the other hand, is made with semolina flour, red bell pepper, egg and sea salt — ingregients we all recognize and know how to pronounce.
Visit the Delaney's Culinary Fresh Web site to read owner Jordan Stone's inspiring story, to find other locations to purchase this handmade pasta, and to read other ways to prepare a wonderful dinner in no time.
Garrett and I loved your Spinach Lemon Ravioli. We were anxious to try it for dinner last night, and are we glad we did. To sum it up, we think it was delicious. I boiled some water and sliped them in. When I noticed that all of the ravioli had floated to the top and turned on their side, I took them out of the water. I placed each in a pan with a dab of melted butter and olive oil, a dash of fresh garlic from the press, and freshly grated parmesan; just enough to lightly coat them, I didn't want anything to over-power the taste of the ravioli. The ravioli came out al dente, which is how we like it. All of them kept their shape without breaking during boiling, transferring (with a large spoon) from the pot to the pan, and transferring from the pan to the plate; (great!). Most pleasant of all was the taste. We throughly enjoyed our dinner. We loved the strong lemon zest; it was fresh, and clean, and made the entire dinner taste absolutely wonderful. The texture was also perfect. Neither of us could think of anything that we would change. We also like that the ingredients you use are whole foods with no fake ingredients, well done. We also really appreciate the opportunity to meet the person who has produced our food, it adds an additional layer of depth and appreciation. We both agree that it was one of the nicest dinners we have had in a long time; and want to send you our congratulations on a wonderful product, and wish you the best for great success. We'll tell our friends.
These products are amazing! You can taste the top quality ingredients and the culinary expertise that goes into every sauce and tapanade. The pastas are so fresh and are great for entertaining or eating a romantic meal alone!
Carlie Stone does a great job representing Delaney's Culinary Fresh, a pasta, oil, and sauce company started six years ago by her mother, Jordan, and operated with the help of Carlie and her sister. Based in Temecula, Delaney's Culinary Fresh features a variety of sauces made using extra virgin olive oil, aged Italian cheeses, and fresh herbs and spices. Carlie recommends using her mother's sauces for pasta, bruschetta, and salad. The ladies don't skimp on the flavor, and the sauces are guaranteed to be freshly made, often only a day or two before they're sold at the market.
Delaney's Culinary Fresh sells very good sauces for both pasta, meats and to slather on sliced bread at local farmer's markets. I've tried the four cheese dip, which is chunks of asiago, romano and provolone anchored in a vat of olive oil with basil, oregano, thyme, parsley, garlic and sea salt.
Picked up an excellent tasting sun-dried tomato marinara as well as fresh whole wheat linguini -- both had just been made. Look great and can't wait to try them out later this week.
"For time-challenged cooks, Delaney’s Culinary Fresh makes fresh pasta that cooks in 90 seconds. Owner Jordan Stone and her daughter dispense bottled sauces and flavored butters to use with meats, pastas and vegetables. I tasted the sun-dried tomato asiago and the olive Parmesan, both brimming with flavor, and the basil garlic fresh linguini cooks up perfectly—I ate some for breakfast. Everything is made at the Temecula plant (www.delaneysculinaryfresh.com)."
"Jordan Stone and her Delaney’s Culinary Fresh company offer a line of sauces, dressings and marinades made with a European flair. She christened her company “Delaney’s” in honor her late mother, who taught her sound business practices. Delaney’s Fromage Fantastique is fantastically flavored with Asiago, Romano and Provolone cheeses and a hint of sage, oregano, parsley, garlic and onion. Fromage Fantastique is marvelous as a dipping sauce or salad dressing and can even be used with pasta or vegetables. "
LINGUINI LUST
By Alexandra Stafford
ORANGECOAST MAGAZINE
May, 2008
THE OC FRESH FOOD GUIDE Pg 102
Alexandra Stafford, San Clemente, California
January 30, 2008
Robert, San Clemente, California
January 14, 2008
Nicholas, San Clemente, California
October 16, 2007
January 17, 2007
The ORANGE COUNTY REGISTER by Tenny Tatusian
January 03, 2007
Web blogger NED RAGGETT
Posted by Tenny Tatusian
November 12, 2006
This One Goes to Market
by Marcie Rothman
May 3, 2006
Village News, Nathalie Taylor
Staff Writer, 4/10/2005
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DELANEY'S CULINARY FRESH PASTAS
