All about Cheddar Cheese
Cheddar is one of the most popular cheeses in the world and one of my favorites. It originally came from Somerset, in England but is now produced in many parts of the English speaking world and beyond. But only 14 makers are licensed to use the EU Protected Designation of Origin �West Country Farmhouse Cheddar� which indicates it's still made in the traditional way.
The process for making cheddar is similar to other cow's milk cheeses, with the addition of a unique process that has taken on the name "cheddaring." Slabs of curd are stretched, then piled on top of each other to help drain the whey. This helps to harden the cheese and develop acidity and flavor. Farmhouse cheddars are traditionally wrapped in cloth and then aged. Good English cheddar should be buttery and nutty in flavor and should have a soft crumbly texture. Cheddar improves with age, developing those crunchy crystals of calcium lactate you find in other aged cheese, like Parmigiano Reggiano.
I recently got a chance to try some Westminster cheddar, and am happy to report that it is very widely available in supermarkets. Westminster aged cheddar cheese is made on England�s oldest cheddar making farm in North Somerset only 15 miles from the village of Cheddar. The Barber family has been making cheddar since 1833 and is reputedly to be the oldest cheddar making family in the world. The milk from their cheddar comes from Holstein Freisian cows. The cows are grass fed for 8-9 months of the year depending on the weather ( free from growth hormones, RBGH or RBST). As with all cheeses, the flavor is very much an expression of what the animals eat. What sets their cheddar apart? They hand turn the cheddar and it's not blast chilled, this lets the starter culture have more time to develop. They also mature the cheese at a slightly higher temperature to let the cheese mature again and develop in flavor.
While the popularity of cheddar has a lot to do with the influence of the expansion of the British Empire and milk rationing during WWII (cheddar was virtually the only cheese made in England during the war), it's versatility in cooking is also undeniable. If you are enjoying aged cheddar, it's good to at least try it on its own. Here are my tasting notes:
FarmhouseAged 10 months, it's buttery, creamy texture that melts and lasts on the finish, much sharper than domestic "extra sharp" cheddar with a richer flavor but not acidic.
Sharp
Aged 12 months, it is both sharper and drier than the 10 month, but still very creamy with no bitterness, a bit fruity.
Vintage
Aged15 months, it's even sharper, but less salty, little bit of crunch from the crystals, nutty.
Farmer's Reserve
Aged 2 years it represents only 2% of total production. It's the driest, with more crunch, complex but still creamy and earthiness.
Some of my favorite ways to use cheddar:
* Grilled cheese sandwiches
* Served with my favorite chutney and bread
* In macaroni and cheese with Spanish peppers
* In cheddar biscuits
* As a topping on chipotle chili
* In fondue
* In a souffle
* In cream of broccoli soup
* In corn chowder
Disclaimer: My thanks to Westminster Cheddar for supplying me with samples.
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Giving the Gift of Experience 2012
I'm sure you've heard that experiences are appreciated and more memorable than things. Speaking personally, I have no more room for stuff. If it doesn't fit in the refrigerator or my jewelry box, it's going to be tough to find a place in my overstuffed apartment. But a tour or a class is something I always appreciate. You know what they say, give a man a fish and you feed him for a day, teach a man to fish and you feed him for a lifetime.
Here are my ideas for the best experiences in San Francisco and beyond...
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| A stop at Craftsman & Wolves for a treat |
Neighborhood food walking tours are not just for tourists! In fact, most of the people who go on Edible Excursion tours are locals. Even if you know your own neighborhood, have you really dug into Japantown or the up and coming parts of the Mission? Nothing could be better than going with an expert.
I've been on several of Edible Excursions tours and loved all of them. The most recent tour is of the 18th Street corridor and what could be more fun than hanging out with one of the tour guides, local DIY diva Karen Solomon! She not only lives in the Mission but can make great personal recommendations for where to eat, drink and shop in the area. See the murals at the Women's Building, nibble on pizza, slurp a sangria and have a lick of ice cream all the while learning about new and not so new hot spots on 18th Street and Valencia Street. Tours range from $50-75 and are well worth the price given how much food you'll eat and fun you'll have.
San Francisco Cooking School
Just last month I got a chance to take a tour of the newly launched school and to chat with some of the instructors. I was really impressed. The space on Van Ness is gorgeous and the teachers experienced and enthusiastic. What sets this school apart is that even the classes for non-professionals are hand's on, not just demos. Learn how to make and decorate cupcakes from Kara of Kara's Cupcakes! Learn to make pasta from Viola Buitoni! Buitoni, a name synonymous with pasta. Make Asian dumplings with Andrea Nguyen, author of the book, Asian Dumplings.
I have a confession to make, I am lousy at creating cocktails. Oh I can follow a recipe like anyone else, but coming up with something new is a challenge. I love learning about spirits and playing with them. In San Francisco we actually have a non-profit organization dedicated to to preserving the cultural heritage of saloons and their cocktails in San Francisco, while also celebrating California's culinary philosophy and tradition via special public events, publications and educational seminars. I would LOVE to take a class with one of my (and I think everyone's) favorite local bartenders, Reza Esmaili and learn to make market fresh cocktails! But check out the schedule and find something that rings your bell.
I've been fascinated by the foraging trend. I grew up in the Bay Area and ate fish and seafood, mushrooms and fruit all harvested locally by family and friends. I've been on many nature walks and mushroom hunts and always learned a lot. Forage doesn't just hold markets and dinners, but wild food walks. They are two hours, held in both San Francisco and the East Bay and cost only $40. If no one buys me this as a gift, I plan on buying it for myself!
Are your ready for the trip of a lifetime? I just came back from Emilia Romagna, and created a slide show for Frommer's on what has to be one of the best food destinations in the Italy. My friends and fellow bloggers and Italian food enthusiasts Hedonia blogger Sean Timberlake and Italy in SF blogger Vanessa DellaPasqua who runs Global Epicurean have put together a second trip to Italy (on the heels of their sold out first trip), this time to focus on gathering porcini mushrooms, but also to try formaggio di fossa, visit a tartufo festival, learn to make pasta and piadina and of course get up close and personal with Parmigiano Reggiano, prosciutto and balsamic vinegar in their birthplace. And so much more! Check out the full itinerary and make someone's dream come true.
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Rocky Road Recipe
I blame Tori Ritchie for making me take on Rocky Road. Her email newsletter this week had a recipe for it and after that I was a goner. Rocky Road is one of those things you can't really mess up. I think the easier the better. With all due respect to Michael Ruhlman, the ratios are a bit fluid here, you can add more or less chocolate or nuts as you like. I've seen recipes that have 1 part chocolate to 1 part marshmallows and others have 2 parts chocolate to 1 part marshmallows. Of course, the better ingredients you use the better it will taste. But honestly I made this with supermarket chocolate chips and it was pretty darn good!
This would be a fun thing to make with kids and makes a nice gift too. My version uses nuts, marshmallows and cookies, but no raisins or powdered sugar. The cookies really add a nice crunch and make the candy seem a little less rich somehow (so I end up eating more?). Try it with different kinds of cookies and let me know what you think. I used Anna's Orange Thins in mine but I bet Ginger Thins or Almondina cookies would be good too.
Rocky Road
Ingredients
3 cups chocolate chips, bittersweet or semi sweet or a combination
2 cups mini marshmallows
1 cup toasted chopped walnuts
1 cup crushed shards of thin crunchy cookies such as Swedish thins or Moravian cookies
Instructions
Place the chocolate chips in a microwave safe bowl. Microwave for 2 minutes at 50% power. Remove from the oven and stir, then repeat as necessary until the chips are melted and smooth. Do not overheat them.
Add the marshmallows, toasted walnuts and cookies to the bowl melted chocolate and stir gently with a rubber or silicone spatula until all the ingredients are coated in chocolate. Spread onto a parchment lined baking sheet and allow to cool and harden. Break into pieces and store in an airtight container.
Enjoy!
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More Books for Cooks 2012
You know the drill, if you want your gift to arrive by December 24th, today is the last day to order with free Super Saver Shipping on Amazon. Of course, you could just go to a bookstore instead!
Every year there is a whole new batch of cookie books. Dozens I dare say. Here are a few worth your while. The Daily Cookie is written by a blogger I consider a friend, Anna Ginsburg. She is a baking whiz! Her blog is Cookie Madness and she is a past winner of the Pillsbury Bake-Off. Anna's recipes are very well-tested and never terribly complicated. Bar cookies, drop cookies, sandwich cookies and brownies are all included. Most recipes have photos and for each cookie and each day of the year there is a holiday or special event you can learn about.
Simply Sensational Cookies is another major cookie compendium. What I like about this book is that each recipe is rated--from easy to complicated so you know what to expect. The lovely photos are from White on Rice Couple bloggers, Diane Cru and Todd Porter.
Tate's Bake Shop: Baking for Friends is a more general baking book, but I include it because I think many will be familiar with the cookies from Tate's Bake Shop. The recipes in this book are very clear and easy to follow.
Cookies for Grown-Ups is a truly unique book, with lots of savory cookies, sophisticated flavors (like pink grapefruit and poppyseed or green apple, horseradish and ginger) and boozy ones like lime and tequila or Cookie Mary with all the flavors of a bloody mary! Ok, it's a little wacky, but fun.
For those who choose savory over sweet, a nice option is Salty Snacks, which features recipes for chips, crackers, pretzels, dips, crostini, and all kind of goodies that go with drinks. It's a great book for those who like to throw cocktail parties.
Another cool book inspired by a farmer's market is In Season, by food editors from New York magazine. This is not a regional book and should be useful for just about anyone in the country (ok maybe not Alaska or Hawaii!) The recipes come from different restaurant chefs and I like that recipes are from all corners of the globe, some traditional and many are modern. I have bookmarked Michael Anthony's Green Garlic Sauce, Cauliflower Tabbouleh and Sake-Poached Cherries. I just wish the book wasn't organized by season since in many places seasons overlap.
Most regional and farmer's market books disappoint me. But two really impressed me this year. My favorite was Pike Place Market Recipes. Seattle local Jess Thomson has gathered and developed recipes using the abundance of that legendary market. But you don't have to live in Seattle to make recipes like Pulled Pork Sandwiches with Stumptown Barbecue Sauce, Carrot Soup with Cumin and Honey, Hot Sweet Mango Pickles or Marche's Mussels with Pernod Cream. I particularly like the 10 Ways tips that feature suggestions for how to use apples or bread or charcuterie. The photos of locals vendors and dishes add to the pleasure of this smaller format volume.
A lot of pretty books this year didn't have much substance when I digger deep into them, and a few failed when I tried some recipes. But Southern Comfort really impressed me. Recipes like Oyster Swiss Chard Grain with Country Bacon, Grilled Calamari stuffed with Cornbread and Collards and Potato Gnocchi with Mustard Green Pesto all feel new and exciting yet familiar. I think this book went largely under the radar for most people but it's a good one.
Disclosure: This post contains Amazon affiliate links.
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Easy Almond Cookies Recipe
I was recently sent some almonds from the Almond Board and I was looking for a good way to use them. There are lots of similar recipes to this one, but the comments on Epicurious led me to make a crucial change in the recipe. I cut the sugar in half. I also made slightly larger cookies than the recipe calls for and skipped dusting them in confectioners sugar. It might seem odd to add almond extract to almond cookies, but without it they can be a little bland. Because they are such dense little bites, they won't crumble making them good for travel or shipping. They are gluten free and have no added oil or butter.
While no one eats cookies for health purposes, these are pretty healthy. Lots of research has been done on almonds and they are a true nutritional powerhouse very high in manganese, vitamin E and magnesium and eating them lowers cholesterol and reduces the risk of heart attack. So eat them in good health!
Easy Almond Cookies
Makes 14 cookies, but recipe can easily be multiplied
adapted from a recipe published in Gourmet magazine, 1997
Ingredients
1 cup blanched almonds, whole or slivered
1/3 cup sugar
Pinch salt
1 egg white
1/4 teaspoon almond extract
14 whole almonds
Instructions
Preheat oven to 350 degrees. In a food processor combine the almonds, sugar and salt. Process until very finely ground. Add the egg white and almond extract and pulse until the dough comes together. Roll the dough into 14 evenly sized balls, and place on a parchment lined cookie sheet. Press one almond into the center of each cookie, pressing down slightly.
Bake for 10 minutes or until just starting to show a hint of gold. Let cookies cool on the pan, then transfer to an airtight container.
Enjoy!
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Saeco Syntia Focus Espresso Machine Review
First a little story. When I was in Italy this past October I ended up in Parma a little too early for an appointment with my guide, so I went to get an espresso with my driver, Gianni. He told me he had an espresso machine at home that he and his wife use every day, and proudly that it came from Saeco, a company headquartered near Bologna, his home town. Saeco first launched a completely automatic espresso machine for home use in 1985 and purchased the iconic Italian brand Gaggia in 1999, and then in turn was purchased by electronics giant Philips in 2009.
I have not tested other espresso machines, but I can tell you what I consider the top 10 advantages of the Saeco Syntia Focus.
1. Small. The machine take up less counter space than a traditional coffee machine and grinder.
2. Flexible. Each cup is brewed exactly as you like (espresso or "long" American style) or hot water.
3. Easy. Actually it's super easy to use, no fancy settings or complicated programming options.
4. Economical. Because you only make what you want, not a whole pot.
5. Versatile. A small second reservoir allows you to add another kind of ground coffee (like decaf).
6. Fresh. It uses a ceramic grinder to grind each cup to order.
7. Quick. Start up takes less than a minute and a half out of stand by mode.
8. High quality. It produces great cups of coffee including espresso with real crema.
9. Sleek. This is a stylish machine you enjoy having on display on your counter.
10. Foam. It features a steamer for quickly frothing and heating milk.
The negatives for this machine would be if you prefer super oily dark roasts, those beans can clog the grinder over time. Or if you are a real control freak and want a less automated machine. And it's pricey. I've seen it on sale with free shipping for as low as $699 but the list price is $999.
So is the Saeco Syntia Focus right for you? If you want to enjoy espresso and cappuccino at home, in addition to regular American style cups of coffee, it just might be worth the splurge. And you know, this is the season for splurges.
So is the Saeco Syntia Focus right for you? If you want to enjoy espresso and cappuccino at home, in addition to regular American style cups of coffee, it just might be worth the splurge. And you know, this is the season for splurges.
Disclaimer: This product was provided to me for review purposes. I was not paid to write this or any other post.
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My Favorite Neighborhood Shops for Speciality Foods
The Candy Store is a cute as a button (make that button candy) little shop with sweet staff including the ebullient proprietor, Diane and her husband turned candymaker Brian. If you're a brittle fan do try Brian's coconut curry cashew brittle. I could tell you about my favorite candies in this store like the marshmallow ropes, peanut butter malt balls, or the realistic French "river stones" each filled with a surprise of apricot paste, marzipan, almonds and a thin layer of chocolate, but really, what fun would that be?
Head over to the store to discover something that makes you happy--something from abroad like a Cadbury Flake bar, or from your childhood like Zotz or Pop Rocks. Try a sample of matcha caramels or chocolate covered pistachios. Some items available online. Candy is one of the last affordable luxuries and it makes people smile! If that isn't reason enough to indulge, I don't know what is.
Head over to the store to discover something that makes you happy--something from abroad like a Cadbury Flake bar, or from your childhood like Zotz or Pop Rocks. Try a sample of matcha caramels or chocolate covered pistachios. Some items available online. Candy is one of the last affordable luxuries and it makes people smile! If that isn't reason enough to indulge, I don't know what is.
Cheese Plus is hands down, the best specialty food store near my home. The prices can be a bit on the high side, but owner Ray Bair carefully chooses every item and if you want a great bottle of jam or my friend Alison's fabulous chutney or fresh pasta, the best couscous, or outstanding salami, this is the place. It's not a big store, but there is plenty to choose from and I've never bought anything that disappointed me. You can easily put together a picnic basket, gift box or find just the right hostess gift here not to mention holiday gift. Right now they have those exquisite Robert Lambert fruit cakes with rare citrus, Rustichella d'Abruzzo panettone in flavors like fig and chocolate or cherry. A perfect stocking stuffer? The truffle trio with honey, salt and carpaccio at a very attractive price. The store really knows cheese well, as you might expect. In fact, right now if you sign up for their cheese of the month club you'll get a pound and a half of cheese each month and won't pay a penny for shipping. If you have questions or want to find something special in that department, this is a good place to look.
David's Tea is a Montreal based tea company with stores all over the place and a huge selection of tea. I spoke with the David Segal, the co-founder and he told me all about the teas and blends he creates and carries--black, green, herbal and even non-tea varieties such as his fruit and vegetable based infusions. I think its fair to say it's his passion for tea and sharing the pleasure of tea that has led to his success. Visiting the store I've always been warmly greeted and offered a sample or two plus the opportunity to smell any of the teas I like.
David's Tea strives to make tea accessible for the newbie with creative and exciting flavors like Vanilla Orchid, Coco Chai Rooibos and Ice Cream Cake, a black tea flavored with white chocolate, vanilla, carob, sprinkles and little bits of freeze-dried ice cream, and yet satisfies the tea connoisseur with a great selection of oolong and puerh teas and more. They also carry a nice selection of exclusively designed unique tea accessories like tea cups and infusers and have lots available online. The tea collections are seasonal so of course, there's a Winter season collection with flavors like Cookie Dough, Banana Dream Pie. Chocolate Chili Chai and Alpine Punch.
David's Tea strives to make tea accessible for the newbie with creative and exciting flavors like Vanilla Orchid, Coco Chai Rooibos and Ice Cream Cake, a black tea flavored with white chocolate, vanilla, carob, sprinkles and little bits of freeze-dried ice cream, and yet satisfies the tea connoisseur with a great selection of oolong and puerh teas and more. They also carry a nice selection of exclusively designed unique tea accessories like tea cups and infusers and have lots available online. The tea collections are seasonal so of course, there's a Winter season collection with flavors like Cookie Dough, Banana Dream Pie. Chocolate Chili Chai and Alpine Punch.
Buyer's Best Friend Mercato is a tiny retail store in North Beach. I've been told the Haight location is much bigger but this is the one that's closest to me. I like being able to find local treats like Clarines Florentines, Oren's Kitchen enticing nut mixes (like wild rosemary almonds or Indian Ajwain cashews) and Dang Foods utterly addictive toasted coconut chips. North Beach is looking up these days with more and more great restaurants and shops. Don't miss this one if you're in the area.
Bonus online store
I have been lucky enough to try a sampling of some of the items available from New York Mouth. While the name might suggest only items from or for New Yorkers, they actually have good stuff from all over the country. And by good stuff I mean artisanal and hand made edibles. Some of my favorites have been Kings County Jerky Co. sweet and garlic Korean beef jerky, Spoonables thick and rich caramel sauce with sesame seeds, zingy Rick's Picks handy corn relish, The Uncommon Pickle's pickled cherries and award winning Sour Puss Pickles pickled ramps. While this is only an online store, shopping, picking goodies or gift collections is as much fun as receiving the treats creatively wrapped up in corrugated cardboard, orange tape and a reusable canvas bag.
Bonus online store
I have been lucky enough to try a sampling of some of the items available from New York Mouth. While the name might suggest only items from or for New Yorkers, they actually have good stuff from all over the country. And by good stuff I mean artisanal and hand made edibles. Some of my favorites have been Kings County Jerky Co. sweet and garlic Korean beef jerky, Spoonables thick and rich caramel sauce with sesame seeds, zingy Rick's Picks handy corn relish, The Uncommon Pickle's pickled cherries and award winning Sour Puss Pickles pickled ramps. While this is only an online store, shopping, picking goodies or gift collections is as much fun as receiving the treats creatively wrapped up in corrugated cardboard, orange tape and a reusable canvas bag.
The Candy Store
1507 Vallejo St @ Polk
San Francisco
Cheese Plus
2001 Polk St @ Pacific
San Francisco
David's Tea
2123 Polk St @ Broadway
San Francisco
Buyer's Best Friend Mercato
450 Columbus Ave @ Vallejo
San Francisco
New York Mouth (online only)
Disclaimer: I have received some review samples from David's Tea and New York Mouth.
1507 Vallejo St @ Polk
San Francisco
Cheese Plus
2001 Polk St @ Pacific
San Francisco
David's Tea
2123 Polk St @ Broadway
San Francisco
Buyer's Best Friend Mercato
450 Columbus Ave @ Vallejo
San Francisco
New York Mouth (online only)
Disclaimer: I have received some review samples from David's Tea and New York Mouth.
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Kitchen Gift Guide 2012
I've already written about many of my favorite kitchen goodies from silicone spatulas to Microplane graters and the Vita-Mix blender. Here are some more things I appreciate most in the kitchen. They have each withstood the test of time, especially the cookware. Buy them for yourself or someone you love.
I have every brand of cookware possible--Calphalon, All-Clad, Le Creuset--you name it. But the pots I use the most are from the Anolon Chef Clad line. They are handsome brushed aluminum with stainless steel and can be used on all cooktops and even under the broiler. In my experience they really hold up better than the other top brands and are cheaper. What more could you ask for? Right now the best deals (good discount and free shipping) are on the Anolon site. There is also a lifetime warranty. 
As much as I'd like to, I can't quite give up on non-stick pans. With every non-stick pan I've always found there are some compromises but the Zwilling Spirit line of non-stick pans give me everything I want. They are easy to clean, with a great non-stick Thermalon ceramic surface that has not chipped after almost 6 months of use. The pans are PTFE and PFOA free, heat resistant to 500 degrees! and really substantial with good weight and even heating, so no hot spots or buckling. The pans are pricier than some non-stick, but totally worth it. A must for crepes and eggs. 
I wouldn't have thought that I would get that much use out of this set of Trudeau colanders but I probably use them daily. They are just perfect for washing vegetables and fruit and draining pasta, I especially like the small one for berries.
You are probably thinking I have lost my mind, but my Brother label maker now is permanently in the kitchen. I label almost everything that goes into the refrigerator and freezer. The labels peel off only when I want them to and there are no longer mystery containers lurking. My model is no longer available but any Brother model should be fine.
Disclaimer: I received the Trudeau and Zwilling products as review samples. This post contains some affiliate links.
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Holiday Gift Fairs 2012
If you are interested in San Francisco Bay Area made treats and treasures, these three gift fairs should be on your radar for this weekend, December 7 - 9, 2012. 
La Cocina Gift Bazaar
This year the La Cocina Gift Bazaar is taking place downtown! It will be at the Crocker Galleria at 50 Post St from Friday, December 7th from 1 pm - 7 pm. There will be live music and plenty of delicious things to eat and give as gifts. Some of my favorites include Kika's Treats, Global Grub, Maite Catering, Love & Hummus and Azalina's. This is a great event, put on by San Francisco's first non-profit incubator kitchen. I've gone every year. Don't miss it! 
Speakeasy Holiday Indie Mart
Hosted by Indie Mart this Saturday, December 8th, from 12 pm - 6 pm is the Speakeasy Holiday Indie Mart at Speakeasy Ales & Lagers, 1195 Evans Ave, Bayview. Tour the brewery, purchase packaged foods and sweets or find something to eat at one of the food trucks. A shuttle will be available for $3 to get you there, look for details coming soon. Sorry I don't have a listing of vendors, but I'm sure this will be a worthwhile event.
SFMade Holiday Gift Fair
I'm a big fan of the Fort Mason farmer's market and this weekend there is even more reason to go, the SFMade Holiday Gift Fair will be taking place from 10 am - 6 pm at the Herbst Pavilion. Keep an eye out for local favorites including Bi-Rite, Heath Ceramics, The Chai Cart, Poco Dolce, also NeoCocoa and Clairesquares (both of whom will also be at the La Cocina event on Friday).
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Holiday Cookbook Gift Guide 2012
Here are my picks for great gift worthy cookbooks! From coffee table books, to DIY books and more...
Big and beautiful coffee table books
For the hardcore DIY types, kimchi and jam may be child's play. But I bet making salami isn't. Michael Ruhlman's Salumi will walk you through the steps and techniques to making Italian style salami and many variations. Cotechino, pancetta, lonza, coppa, even culatello which is not imported from Italy to the US, t's all here.
There are also recipes for using your homemade product like Coppa, Orange & Onion Salad and Spuma di Mortadella.
For someone who has already taken on charcuterie, this is what comes next.
This is a trend I predicted for 2012. And it continues to take off with two fantastic books that help you find you to find, cook and enjoy foraged wild ingredients.
For other books I've recommended this year:
Mexican Cookbook Roundup
The Epicurious Cookbook & MyRecipes America's Favorite Recipes
Food Blogging Resources
Cookbooks for Right Now
DIY Canning & Preserving
Disclosure: This post contains Amazon affiliate links
Big and beautiful coffee table books
Some cookbooks are really coffee table books. They are large, filled with glossy photos and tell intriguing stories--they are the anti-ebook. The recipes and the restaurant recommendations are kind of secondary. These two books will satisfy the armchair traveler who loves to eat.
Lonely Planet's Food Lover's Guide to the World: Experience the Great Global Cuisines is over 300 pages of stories, photographs, recipes, and recommendations for where to find some of the most iconic dishes in the world--everything from Korean Bibimbap to Argentinian Empanadas and French Tart Tatin. Along the way you'll find food festivals and drinks, rules of etiquette, cooking schools, ingredients and markets. This is a book probably written using clips from guide books and then some. It definitely is the right book for someone who travels a lot or plans to. There is plenty of advice and direction for where to go, what to eat and even how to eat it. The recipes are definitely secondary. Some of them are not terribly well written but they do add flavor to the book.
Saveur The Way We Cook: Portraits from Around the World is a glossy book of full page photographs, there are some stories too, but mostly it's photos. At the back of the book are 50 recipes including Bistro French Fries, Layered Herring Salad and Dry Cured Olives with Rosemary and Orange. It's a book to get lost in, not so much for planning trips like the Lonely Planet book. It's as if Gourmet and National Geographic somehow came together in one. It's a book that truly appreciates the food ways of foreign places--be they in Tennessee or Tehran.This book is for anyone who enjoys photography as much as travel and exploration.
Make it
For DIY types, a how to book and a jar of something delicious is probably the best gift of all. I've picked three that I think really stand out.
For DIY types, a how to book and a jar of something delicious is probably the best gift of all. I've picked three that I think really stand out.
Mother in Law's Kimchi is the best kimchi I have ever eaten. Really. So I couldn't be happier to see The Kimchi Cookbook, filled with recipes for making spicy succulent kimchi and using it, from Lauryn Chun. The photos make kimchi sexy! I've bookmarked Quick Cucumber and Chive Kimchi and French Breakfast Radish Kimchi. There are recipes for kimchi and recipes using kimchi, like Kimchi Cornmeal Pancakes.
The ingredient section will help get you up to speed on what's necessary to create authentic Korean flavors. But the uses of kimchi are not all traditional. Pair this book with a jar of kimchi (perhaps even homemade!) and give it to your favorite chile head.
The ingredient section will help get you up to speed on what's necessary to create authentic Korean flavors. But the uses of kimchi are not all traditional. Pair this book with a jar of kimchi (perhaps even homemade!) and give it to your favorite chile head.
Jams are hot stuff. I am going to share some of my favorites in another post for now let me say, making jam rivals eating it. It's an outlet for creativity and allows us to preserve the best of every season. I've reviewed jam cookbooks in the past, but I particularly like Jam On (from Laena McCarthy of Anarchy in a Jar)because it enables you to customize and come up with your own flavors, there's also pickled fruit, fruit butter and shrub recipes and some nice suggestions for ways to use jams and marmalades you might not have considered like in a roast chicken recipe, in cocktails and even risotto. I tried Anarchy in a Jar jams and was mightily impressed. My favorite was the Grapefruit and Smoked Salt Marmalade, but any jar plus this book would make a truly fine gift for the DIY maven in your midst.
There are also recipes for using your homemade product like Coppa, Orange & Onion Salad and Spuma di Mortadella.
For someone who has already taken on charcuterie, this is what comes next.
And now for something completely different
Perhaps it's because I went to Israel this year, but Jerusalem is the cookbook I keep gravitating towards. The sensibility is just different. And yet very appealing.
Written by a Jew and an Arab both from Jerusalem, it's hard to put your finger on because the dishes featured have Middle Eastern, Eastern European and Sephardic roots. But it has a freshness and vibrancy that speaks to the place that inspired it. So some of these recipes may be familiar, but many are combinations that will excite you! Roast Chicken with Clementines & Arak, Butternut Squash & Tahini Spread, Lamb Stuffed Quince with Pomegranate & Cilantro and Swiss Chard Fritters are just a few of the intriguing recipes in the book.
Written by a Jew and an Arab both from Jerusalem, it's hard to put your finger on because the dishes featured have Middle Eastern, Eastern European and Sephardic roots. But it has a freshness and vibrancy that speaks to the place that inspired it. So some of these recipes may be familiar, but many are combinations that will excite you! Roast Chicken with Clementines & Arak, Butternut Squash & Tahini Spread, Lamb Stuffed Quince with Pomegranate & Cilantro and Swiss Chard Fritters are just a few of the intriguing recipes in the book.
Wild and wonderful
This is a trend I predicted for 2012. And it continues to take off with two fantastic books that help you find you to find, cook and enjoy foraged wild ingredients. The first recommendation is for Foraged Flavor. This book really makes it easy to explore and identify edibles in your backyard and beyond. The photos are great. The recipes are eclectic with Italian, French and Asian playing starring roles. They are mostly very easy and very appealing.
Recipes include Daylillies stuffed with Lobster, Avocado and Sushi Rice, Purslane Eggplant Caponata and Dandelion Flower Jelly.
Recipes include Daylillies stuffed with Lobster, Avocado and Sushi Rice, Purslane Eggplant Caponata and Dandelion Flower Jelly.
A Feast of Weeds is a bit more academic, not surprising since it was written by an Italian professor. The book explores the literary side of the plants that you can find and cook. The recipes are solidly Italian and anything but run-of-the-mill! Consider Pomegranate Risotto, Polenta with Nettles and Spaghetti with Wild Arugula. Talk about cucina povera. This is the real deal.
While written by a professor the book is very approachable and easy to use and appreciate.
The book features lovely drawings but no photos. The essays that go with each ingredient are less field guide and more Humanities or Classics major. You can read an excerpt.
So pretty!
While written by a professor the book is very approachable and easy to use and appreciate.
The book features lovely drawings but no photos. The essays that go with each ingredient are less field guide and more Humanities or Classics major. You can read an excerpt.
So pretty!
For someone who loves to entertain, nothing could be a more welcome gift than this gorgeous gold trimmed little volume--Ladur�e: Entertaining: Recipes, Ideas & Inspiration which comes packed in tissue in it's own box.
While not terribly practical for weeknight dinners, it will be a great source of inspiration with stylish tips and modern recipes like Lobster Rose Petal Carpaccio and Sea Bass Tartar with Grapefruit and finally classics like Orange-Passion Fruit Macarons, Tableware, glassware, and yes, etiquette are all addressed. For the girliest girl (or boy) on your list or that relative that has everything.
While not terribly practical for weeknight dinners, it will be a great source of inspiration with stylish tips and modern recipes like Lobster Rose Petal Carpaccio and Sea Bass Tartar with Grapefruit and finally classics like Orange-Passion Fruit Macarons, Tableware, glassware, and yes, etiquette are all addressed. For the girliest girl (or boy) on your list or that relative that has everything.
For other books I've recommended this year:
Mexican Cookbook Roundup
The Epicurious Cookbook & MyRecipes America's Favorite Recipes
Food Blogging Resources
Cookbooks for Right Now
DIY Canning & Preserving
Disclosure: This post contains Amazon affiliate links
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Banana Nut Oat Muffins Recipe
These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a muffin pan that makes 6 muffins that fits in it perfectly. And you know what? Making 6 muffins is much better than making a dozen!
Muffins, like cupcakes are really good when they're fresh, but they get dry and stale quickly. So making smaller batches more frequently makes good sense. These muffins use lots of healthy ingredients like oatmeal, oat bran, bananas, walnuts and a little bit of olive oil so you can feel good about eating them. I used extra virgin olive oil because it's what I have on hand but you could use any olive oil you like. Olive oil is great for baking, especially in muffins and quick breads. The muffins are moist, with a little crunch from the nuts, a little chew from the oats, and have that buttery texture that comes from using bran, perfect to take when you're running out the door.
I adapted this recipe adding oat bran, increasing the amount of nuts and swapping out olive oil for melted butter but I'm not sure where the original recipe came from. It might seem like a lot of ingredients, but it comes together very quickly. The reason I used rolled oats, oat bran, bananas and walnuts is because they all contain magnesium. Many people are deficient in magnesium, over half the population in California according USDA research. But the combination is also really delicious, even if you don't need more magnesium in your diet. Just about everyone (unless those with nut allergies) can benefit from more nuts in their diet. Walnuts in particular have amazing heart healthy benefits.
Do you have a favorite walnut recipe? You could win fabulous prizes if your family recipe is chosen in the Gift of Gather contest.
Do you have a favorite walnut recipe? You could win fabulous prizes if your family recipe is chosen in the Gift of Gather contest.
Banana Nut Oat Muffins
Makes 6 large muffins
Ingredients
2/3 cup all purpose flour
1/3 cup oat bran
1/2 cup old fashioned rolled oats
1/3 cup dark brown sugar, firmly packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup mashed very ripe bananas (the skins should be brown)
1 egg
1/4 cup extra virgin olive oil
1 teaspoon vanilla
1/2 cup walnuts, chopped
Instructions
Preheat oven to 375 degrees. In a mixing bowl, stir together the flour, oat bran, oatmeal, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, mix together the mashed bananas, eggs, oil and vanilla. Add the banana mixture and walnuts to the flour mixture, stirring with a rubber spatula or wooden spoon just until the dry ingredients are moistened. Do not over mix.
Spoon batter into a well greased or paper-lined muffin pan (grese the top of the pan to make removing the muffins easier). Bake for about 20 minutes or until toothpick inserted into center muffin comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove muffins from the pan and let cool completely or better yet, eat warm.
Enjoy!
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Leftover Turkey
Here is a favorite post from a couple of years ago--what to do with all that leftover turkey...
Leftover turkey, even dry, overcooked turkey, is good in soups, salads, sandwiches, stews, smothered in sauce or topped with a poached or fried egg.
Here are some suggestions for how to use leftover turkey. I've linked to recipes, some I've tried others just look good to me, but feel free to use your own or your imagination!
If you have any favorite turkey leftover recipes, please share them by leaving a comment.
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Olive Oil from Spain
Next week I'll be in Spain, tasting the gourmet food and wines of the Basque region, then heading out into the country to visit wineries, a cheese maker and a fish cannery, finally ending in Madrid. But while I'll be indulging in all things Spanish, you can get a taste too.
Olive Oil from Spain is highlighting different olive oil varietals during Olive OIl from Spain Restaurant Week from November 12 -18, 2012 here in San Francisco. Of course Spanish olive oils are not just used in Spanish cooking so in addition to Contigo and Canela, Atelier Crenn is also creating special dishes, inspired by the four most popular Spanish olive oil varietals, picual, hojiblanca, arbequina and cornicabra.
I highly recommend dining at Contigo, I've loved it since day one. I celebrated a birthday at Atelier Crenn earlier this year and was really wowed by the experience, from the food through the service and wines. I've only been to Canela once, and it was right after it opened. It was a bit hit or miss, but it was early days. You can also find Spanish olive oils at local Draegers, Mollie Stone's or Whole Foods.
I got a chance to try each of the varietals, which are often featured in blends so I really didn't know what each tasted like on it's own. Here are my tasting notes:
Arbequina
- Buttery, mild, with a bite on the finish
Drizzle on raw or cooked vegetables and grilled dish, not recommended for cooking
Cornicabra
- Pungent and bright, fruity
Use with warm salads, cooked vegetables and sauces such as mayonnaise
Hojiblanca
- Mild, sweet, creamy and smooth
Recommended for frying and in making bread, pasta and pastries
Picual
- Grassy, notes of hay
Best used for frying also it was suggested paired with orange and chocolate
I also got a sneak peek at the dishes that will be served at Atelier Crenn. As you might expect the dishes that chef Dominique Crenn created were wildly creative, beautiful and exciting.
Clockwise: Hamachi, caviar, beet gelee and celery sorbet, Tomato, olive rock and ch�vre, Squab, sunchoke and huckleberry, Fallen olive dessert
Courtesy of Olive Oil from Spain, here are some very cool ideas for ways to use olive oil you might not have considered:
* For a fast appetizer, pour it over fresh chevre or feta cheese with some pepper flakes and chopped herbs.
* Use instead of mayonnaise in your egg salad sandwich or deviled eggs.
* Dress up chocolate ice cream by scooping into small rounds and placing them atop a small pool of olive oil. Sprinkle with Maldon salt.
* Mix with honey and orange juice. Serve over chilled orange slices with julienned mint.
* Toss on popcorn with a little salt and hot or sweet piment�n for Spanish-style popcorn. Goes especially well with Almod�var films.
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Thanksgiving Tips
Last month I cooked a Thanksgiving dinner and a Christmas dinner. The only thing missing was a crowd around the table. Why the feast? I was developing recipes for Roast Turkey, Brown Sugar and Mustard Baked Ham, Maple Mashed Sweet Potatoes, Lightened Green Bean Casserole, a Holiday Salad (with pomegranate seeds and pepitas) and Harvest Apple Stuffing. I also created some recipes using leftover ham and turkey and for a few fun things you can make for the holidays to give as gifts like Peppermint Bark and Chocolate Chip Cookies in a Jar. The recipes were for Grocery Outlet and will be featured in a brochure for customers.
Having never hosted my own holiday dinners for 10+ people, I learned a lot! I shopped for as much of the dishes as possible at Grocery Outlet, after doing my planning and creating shopping lists. Of course making lists of what you need to buy is important, but being open to swapping out ingredients if you find something delicious and on sale is a good idea too. I was planning to use dried cranberries in the salad but found pomegranates were a better choice at the time.
Shopping at Grocery Outlet I found many more organic products than I was expecting. There were organic fresh, frozen and packaged foods, and all were very competitively priced. Grocery Outlet has come a long way since I used to shop at the San Francisco store affectionately referred to as the "canned food store."
When it comes to holiday meals, the main thing is to have an enjoyable time with your family and guests. If that means buying a pie instead of baking one, so be it! Concentrate on putting your energy into the things that matter most to you don't make yourself crazy trying to do everything. Most importantly? Have fun!
So here are my tips for Thanksgiving:
1. Divide and conquer! Holiday meals are more elaborate and involved. No one person should have to do it all. Letting guests or family members take responsibility for a dish or a course gets them more involved and is nice way of sharing.
2. Think big. Contrary to popular belief, many people love leftovers! Especially roast turkey or ham, not to mention stuffing and gravy. Make enough so guests can take some home or so you can make great soups, sandwiches, enchiladas, stuffed crepes and more. You'll be amazed at all the ways you can turn leftovers into fresh meals.
3. Plan ahead. Not only is planning important, but preparing some things like appetizers, side dishes or desserts ahead of time will make the actual holiday much less stressful. Not everything can be prepared ahead, but sometimes even components like salad dressing or pie crust can be made days before you need to use them.
4. Enjoy seasonal flavors. Whether or not you're roasting a turkey or baking a ham, Autumn fruits and vegetables like apples, pomegranates, pears, cranberries, sweet potatoes, brussels sprouts and squash are welcome additions to the holiday table. Even if you serve them in new ways, they will make everyone feel the holiday glow.
5. Start early. Holidays are really about spending time together, not just eating. So plan to get together early in the day. Have appetizers and drinks, socialize before sitting down to the main event.
Wishing you and your family a very happy holiday season!
Amy
5. Start early. Holidays are really about spending time together, not just eating. So plan to get together early in the day. Have appetizers and drinks, socialize before sitting down to the main event.
Wishing you and your family a very happy holiday season!
Amy
Disclaimer: Though I was compensated to create recipes for Grocery Outlet, I was not paid to write this or any other post.
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