One of my favorite indoor ways to let down from a busy day, is to read food magazines. It’s a great opportunity to mentally “taste” new recipes without the calories or effort. It also stimulates inspiration and ideas for our food blog, and for entertaining.
What’s not to like about good food? And who doesn’t want culinary news and tips as we celebrate a renaissance of delicious, healthy, well prepared foods. With farmers markets opening all over our country and fascinating new foods arriving from around the world and onto grocery and specialty food store shelves, our options are phenomenal. Problem is, there’s so much going on there isn’t time to keep up with all that’s out there.
In redesigning my site I decided I should create a spot where I can write about some of the pros I know or discover in the culinary circles I move in. The ones who open doors of knowledge and instruction for us as well as offer practical how-tos for everything from artisan chocolates and cheese to introducing us to a colorful palette of exotic ingredients and cuisine.
Are you a culinary pro? Do you have a favorite instructor, writer or blogger you think should be part of this section? Please let me know about blogs, classes, publications and articles and classes that deserve mention. I’m happy to share your news and I invite you to send articles to be posted in this section. It’s a great way to share your expertise with an appreciative audience. Bon appetit!
First, I admit I’m not a vegan or even a card carrying vegetarian (though I lean in that direction), but I have friends who are and I like wowing them with a new dessert on movie nights. I also love learning new techniques, culinary styles and recipes from different cultures and regions. So cooking and baking vegan intrigued me.
Every January I go to San Francisco for a few days to see friends and celebrate my birthday. I time my visit to coincide with the San Francisco Specialty Food Show though this year I didn’t attend. Instead I spent time visiting friends, dining out and enjoying the City.
Courtesy of David Lebovitz from l’appart: The Delights and Disasters of Making My Paris Home
About the following recipe, David says, “Chocolate souffle remains one of my all-time favorite desserts, and even though I now have a variety of porcelain souffle molds in my kitchen here in Paris, I prefer to bake a chocolate souffle in a shallow baking dish. Some can barely wait to get past the crust, to dive into the warm, tender pool of dark chocolate underneath, but I like the fragile, cocoa-colored crust just as much as what hides beneath it. It’s a balance between the tough, and the tender, and one rarely exists without the other….Although I have my share of regrets, using good chocolate to make a souffle is never one of them.”
Courtesy of David Lebovitz: The Sweet Life in Paris
Tagines (also spelled tajine) are a perfect antidote to cold, wintry nights. Remarkably enough, they’re also wonderful on warm summer nights. Why? because they are so richly flavored, all of your senses will come into play. They’re also warming, filling and unique enough for serving at intimate dinner parties or even for a special date night for two.
This is a great lemon bar recipe – bright, tart-sweet and with a buttery crust with nice vanilla notes. Meyer lemons aren’t quite as tart as Eureka and other American lemon varieties. If you’re using Meyer lemons, you might need a little extra lemon juice.
It’s freezing outside, you’re exhausted, and you want something better than a can of soup for dinner. Here’s an easy solution. It requires some shopping in advance, so get the basic ingredients and have them on hand. You’ll be grateful you did.
Love salads as an entree but when the weather turns cold, not so much? That’s my problem. Easy to make, they can be as simple or complex as your mood or time allows, they’re healthy and, if you’re clever, you can get in your days’ worth of greens at one sitting. The problem? Facing a crisp, cold green salad on a cold, wet or snowy day! So, what’s the alternative?
If you are a ginger snap or spicy cookie fan, look no further. A wonderful contribution to holiday platters, these cookies make great gifts and are perfect for a quiet evening at home, cozied up by the fireplace with a nice cup of tea.
If you’ve ever eaten a burger, a sandwich or anything else that features caramelized onions, you likely had a wow moment — a how could something as humble as an onion be so sweet and pack so much flavor? Really. Onions?
So, in late November, as I was stalling as long as a I could before climbing out of bed and into the chilly morning, I started thinking about something new I could make to give friends and family for the holidays. Onion jam came to mind.
The holidays are happening this minute! If you’re in deer-to-the-headlights mode, there’s still time to pull it together and make gifts for family and friends without needing to trek to the malls and deal with traffic jams and long lines. And, the good news is that homemade food gifts are far more appreciated than “stuff.” So roll up your sleeves and let’s get started.
During my time in Devon, England, one of my goals was to try Sticky Toffee Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.
Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!
The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark earlier and the weather turns chilly or cold. They all but beg us to take them home to make something warm, filling and comforting! What I love about this recipe is that you get an unusually silky, risotto as the butternut squash is used two ways. Half of the roasted butternut squash is pureed, which adds to the creaminess of this dish.
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked pumpkin cake or pie — or latte, I might add? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.
Life can certainly get complicated as new products flood the market and old products get rebranded. There are actually five different types of vanilla in the marketplace right now and we’re not talking five different species here. We’re talking labels and what’s inside the bottles. As I get asked about this frequently, I decided to write an article specifically addressing what’s in the bottle and why it’s labeled the way it is. We’ll start with pure vanilla extract.
Pure Vanilla Extract
There is a Standard of Identity for vanilla extract in the United States. To be labeled vanilla extract, a gallon measure must contain 13.35% vanilla bean extractives (10-ounces of moisture-free solids), 35% alcohol, and the balance in distilled water. What is not listed in the Standard of Identity is sugar, corn syrup, caramel color or any other additives. Some companies include one or more of these ingredients on their labels, but most do not. The same is true with alcohol. Grain alcohol is the most commonly used alcohol but sugarcane alcohol is also used. Sugar or corn syrup are often used to mask the harsh notes of alcohol or to make the extract smell and taste better if the quality of the beans used were not good quality.
This recipe (with some adaptations) comes to us from Jerry Di Vecchio, the woman who helped change the way the West eats. By West, I mean the Western United States. A gracious and amazing woman, Jerry spent her entire career working at Sunset Magazine, and many of those years as the editor/director of the food division. She also inadvertently launched my career as an international expert in vanilla. But that’s a story for another time. Instead, this easy-to-make, delicious entree is one you’re going to want in your collection of favorites, whether for a weeknight dinner or for a special meal with guests.
When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were known as Big Pat and Little Pat) worked and lived in New York City, and in our eyes she was all we aspired to be. My cousin Deborah and I took the train to Manhattan and spent a day with Big Pat. It was a classic New York summer day — hot and sultry — but my aunt had prepared a sophisticated cold lunch, which included the perfect dessert: half-frozen table grapes in sweetened sour cream. This was before yogurt was mainstream and sour cream was considered a gourmet item. I’ve been making some version of this refreshing dish ever since.
Enough customers have asked us this question that I realized that although I’ve mentioned this information in passing in blogs, we needed a blog that addresses this important question. My hope is that this will assist all of you who aren’t quite sure about the best way to preserve your products.
Washington State may well remember 2017 for the abundance of its sweet cherries from the Yakima Valley. The record crop came in late but the fruit has continued for nearly two months, with unusually low prices and delicious, plump fruit. For those of us who nearly turn into myna birds during cherry season, it has been cause for celebration.