Favorite Things Victoria's Kitchen Almond Water
I first encountered Victoria's Kitchen almond water at the Winter Fancy Food Show this past January. I was struck by how refreshing it was. It's not creamy like almond milk, but thinner and lighter and not too sweet. It has no artificial flavors or colors and while the way it is made is a secret, it's ingredients are only water, sugar, natural almond flavor (whatever that is!) and citric acid. There's something almost dewy about it. I really like it. So when I had the opportunity to receive some samples I said "yes." I thought I'd play around with it and see if I could develop some mixed drinks.
Let the record show, I am not a bartender. Not even close. I think it's part of the reason I am so in awe of bartenders. They are like alchemists, balancing flavors in ways that amaze me They delight me with their concotions. I tried pairing almond water with rum, bourbon, orange liquor, gin and even coffee liquor. Did I mention I am not a bartender?
I can tell you that almond water is fantastic in hot cocoa, and in warm and cold milk. It has some real affinities with rum, but you'd have to be adept at creating drinks to come up with the right cocktail using it. There are some sophisticated cocktail recipes on the Victoria's Kitchen almond water web site. It's not a very expensive mixer and it's delicious both hot and cold. You can also find a store locator.
Read More
Add your Comment
0
comments
The Epicurious Cookbook & MyRecipes America's Favorite Recipes
Despite the popularity of recipe websites, we enjoy printed cookbooks too much to dismiss them. Fortunately two big website publishers have compiled cookbooks that are truly stellar in some ways marrying the best of both worlds. They not only share their top rated recipes, but give use quotes and tips from readers and reviewers. The result is cherry picked recipes with plenty of reader insight.
The Epicurious Cookbook has over 250 "four fork" recipes that are tried and true. There are plenty of photographs, though not for every single recipe. The recipes are from magazines including Gourmet and Bon Appetit, as well as members. The headnotes for the recipes are particularly helpful, making serving, storage, and even substitution suggestions. The recipes have a certain practicality to them, as the back cover says "recipes you'll make again and again." There are also recipes from beloved chefs like Dorie Greenspan, Alfred Portale and Tom Colicchio. The photography is often elegant and have a consistent style (yes, more weathered wood finished backgrounds...) I love the sound of Eggplant Lasagna with Parsley Pesto, Beet and Carrot Pancakes and Mahogany Chicken (glazed in a soy, mirin and ginger sauce). The only thing I don't like about this book? The recipes are organized seasonally. Calling granola a Winter breakfast just seems dumb to me. There is no good reason not to make it and eat it all year long. Perhaps in some parts of the country this is helpful, but not in California where seasons overlap and are not always so distinct.
MyRecipes America's Favorite Food culls recipes from magazines including CookingLight, RealSimple and Sunset. It has 200 recipes all highly rated and tested. If you are the kind of person who prefers photos with every recipe, you will be happy with this book. If you are the kind of person who likes to read helpful headnotes, you will be disappointed, because there are none. There are some tips now and again, but more often there are symbols prompting you to scan a photo with your smart phone. Once you do that, you might get more recipes or a technique video. I'm a little bewildered. I use my phone for recipes, but not while I am reading a cookbook. It's an attempt to "bridge the digital divide" but frankly, it seems a little gimmicky to me. I like that they tell you where the recipes come from, something the Epicurious book does not do. Recipes that peaked my interest include Brandied Cranberry Short Rib Stew, Pasta with Asparagus, Pancetta, and Pine Nuts and Red Lentil Rice Cakes with Simple Tomato Salsa. Both of these books have really great recipes, so which one is right for you? It depends on where you generally turn for recipes. I actually think the Epicurious book has more interesting vegetarian recipes and more creative recipes in general, and the MyRecipes book has more healthy options. I've bookmarked more in the Epicurious cookbook but that's not surprising since it's my go-to recipe site. Have you seen these books yet? Let me know which one you like best.
Read More
Add your Comment
0
comments
Washington Apples
Do apples taste better today than they used to? I was just in Washington where 65% of the fresh apples eaten in the US are grown and I learned that the varieties and growing techniques are constantly evolving. The apple trees I imagined I'd see were big bushy ones, tall and majestic growing in a fertile valley. But that's not at all what I discovered in Eastern Washington. After driving hours through sagebrush desert I got a chance to walk through the apple orchards being grown by Zirkle fruit, a fifth generation family farm operation whose fruit is distributed by Rainier Fruit.
These days, the apple trees in Washington are grown mostly on dwarf root stock, and using V shaped trellises. This makes them much easier for picking and for increasing the production per acre. The trees are short and bushy and most were positively laden with huge clusters of fruit.
Apples also must be cross fertilized and crab apples are particularly good for this, so you'll see them amongst the orchards too.
In and around Yakima you'll see a great variety of crops--hops, asparagus, mint, cherries, wheat and corn in addition to apples.
Agriculture is recent in this part of the country, dating back to the 1910's and booming in the 40's and 50's.
What also makes for great apples? Some of the same things that make for great wine. The region experiences cold nights and hot days, and has dark volcanic rock and sandy, silty, loamy soils that are low in nutrients but have good drainage and plenty of water from the Cascades. Growers learn from their experiments and their mistakes. New techniques, new varieties and even new ways to store apples mean today's apples may taste even better than the one's you remember from years ago.
Agriculture is recent in this part of the country, dating back to the 1910's and booming in the 40's and 50's.
What also makes for great apples? Some of the same things that make for great wine. The region experiences cold nights and hot days, and has dark volcanic rock and sandy, silty, loamy soils that are low in nutrients but have good drainage and plenty of water from the Cascades. Growers learn from their experiments and their mistakes. New techniques, new varieties and even new ways to store apples mean today's apples may taste even better than the one's you remember from years ago.
I spoke at length with the growers about organic apples. They told me they use less and less pesticides and the ones they do use are very targeted and dissipate quickly. Because they also grow organic fruit, they have adopted many organic techniques that they use with their conventionally grown crops as well. I was also told that there are very few insects that they can't battle naturally these days. Fruit is tested monthly to make sure their apples are not being tainted by chemicals, such as pesticide drifts. They take issue with the research done for the EWG list of "dirty dozen" fruit that says apples have higher rates of chemical residue. They pointed me to a web site funded by both conventional and organic farmers, that shares what they consider more accurate information on pesticides.
The most interesting thing I learned about apples, is that they benefit from controlled atmospheric or cold storage. Some are better after being stored than they are right off the tree! When you bring apples home, be sure to store them in the refrigerator and don't think of apples as just an autumn fruit, some like the Swiss bred Junami won't come to market until January. My favorite varieties are the spicy Braeburn, the sweet Lady Alice and the exquisite Honeycrisp, but I look forward to enjoying the juicy Jazz apple and the tangy Pink Lady as they arrive in the markets this autumn and beyond...and cooking with them too!
Disclaimer: I was a guest of Rainier Fruit on this trip to Washington. I was not paid to write this or any other post.
Disclaimer: I was a guest of Rainier Fruit on this trip to Washington. I was not paid to write this or any other post.
Read More
Add your Comment
0
comments
Chocolate Reviews
It's the time of year when the Bay Area is enjoying the most glorious sunny weather and the rest of country is starting to feel the chill. While I love Indian Summer, I also look forward to all the wonderful chocolate that reappears right around now. I'm off to judge some chocolate tomorrow for the Good Food Awards, so I figured I better clear the decks today. Here's a rundown of the chocolate in my stash at the moment.
The 66% goat milk from Peru has a definite "goat's milk" flavor. I like it, but you have to like goat's milk. The chocolate has a toasty character.
The 60% dark milk from Waiahole, Hawaii bar is sweet, with a smoky flavor and a dry finish. I really like it a lot.
The 72% Hamakua, Hawaiian crown is very unusual. I get bitter orange, and a lovely smoothness. Very intense.
The Dark Milk with Sea Salt has a very mild saltiness, almost not perceptible, it's also very floral. It's a little bit crumbly, not quite as smooth as I prefer.
The 70% dark chocolate San Jose Del Tambo Equador has a very tannic dry profile with both floral and tobacco notes.
The 72% Tenende, Tanzania Dark Chocolate Bar is actually very mild, and has some notes of red fruit.
I am always curious to try chocolate from Vosges. I greatly admire the creativity of the Katrina Markoff the founder and chocolatier. But I don't always love her chocolate. Sometimes it works other times, it just doesn't. Vosges is definitely not in the "unadulterated" category, their chocolates often feature edgy flavor combinations (and brilliant marketing).
The milk chocolate Peanut Butter and Banana bar was my favorite. It has a tiny bit of salty crunch and the peanut butter and banana flavors really complement the sweet milky chocolate. It tastes like snack time in preschool, and I mean that in a good way.
The Sweet Cherry Pecan milk chocolate bar is definitely a bar I would enjoy again. It has lovely caramel notes and the faint chew of dried cherry. Not much pecan really.
The New Orleans dark chocolate chili bar is pretty good, if you like fruity chili in your chocolate I guess. A little of this goes a long way. The heat packs a punch.
The Southern Hibiscus peach milk chocolate bar is a little odd, it has the crunch of perhaps dried peaches? It's a bit sour from the fruit, but overly sweet at the same time.
Least successful for me anyway is the Beef Jerky milk chocolate bar. It's very smoky and salty and has an "I dare you" novelty appeal but it's not something I'd want to eat again.
The Crispy Carrot bar is really fun. The sweetness of the carrots plays off the creamy milk chocolate nicely. The crunchy carrots will stick in your teeth though! The orange flavor is light, the carrots are more pronounced. Surprisingly good.
The Red Fire Caramel bar is filled with creamy caramel with spicy chiles and cinnamon. It's pretty good, but rather sweet for a 62% bar. Definitely for caramel lovers only.
The Smoked Banana Caramel bar is frankly terrible. It is another filled bar, but the smoked banana caramel has an over ripe banana flavor and is sickly sweet. I can't imagine how anyone would like this one.
Disclaimer: These bars were samples or gifts. I was not paid to review any of them and my opinions are my own.
Read More
Add your Comment
0
comments
The Food of Israel
The Israel we know is a land of contradictions and conflicts and common ground can be hard to find. But having just been there, I can say the notable exception to this, is the food. The food is really, really good, and something everyone enjoys with gusto whether it's fine dining or street food. Like the country itself, the food is very diverse. And while the history and scenery might be enough for some tourists, I came for the food. Not just because it's good, but because it provides a window into the culture and the people living there.
While there is diversity in people, politics, heritage, beliefs, religion and more in Israel--enthusiasm and appreciation of food surely is universal. Frankly, it's hard to think of a place with more diverse cuisine; their most famous dishes come from all over the world and use the great local ingredients that are readily available thanks to the climate and often innovative agricultural techniques not to mention Israeli tenacity.
While there is diversity in people, politics, heritage, beliefs, religion and more in Israel--enthusiasm and appreciation of food surely is universal. Frankly, it's hard to think of a place with more diverse cuisine; their most famous dishes come from all over the world and use the great local ingredients that are readily available thanks to the climate and often innovative agricultural techniques not to mention Israeli tenacity.
I thought I knew what food in Israel would be--hummus, falafel, olives and the like. I did find all of those things, but I also discovered so much more. Israel is a country of immigrants and refugees from all over the world and they bring their culinary traditions which become woven into the fabric of a modern country that is thousands of years old, but was declared the State of Israel some 64 years ago.
Here are some common and delectable dishes I tried in Tel Aviv that were (mostly) new to me.
Sabich
Oh my, this is the egg sandwich to end all egg sandwiches. Egg salad, the kind with chopped up hard boiled eggs and mayonnaise is my kryptonite. I cannot stand it. But this unusual combination of thinly sliced fried eggplant, hard-boiled eggs, tahini, fresh tomatoes and lettuce, herbs, slivered onions, pickled cabbage and various hot sauces including amba, a kind of tangy hot, vibrant pickled mango sauce, is something else altogether. Some versions also include thin slices of cooked potato. I know it sounds weird but trust me when I tell you this is one of the most delicious street foods I have ever eaten. It's a riot of flavor and texture and somehow both filling and yet light. Mostly it's layers of soft and silky vegetables but there is juiciness and a little crunch from fresh vegetables too. It was brought to Israel by Iraqi Jews who enjoy it on the Sabbath, because everything can be prepared ahead of time. It's typically eaten either for breakfast or lunch.
Where to eat it: I read that the version at 2 Tchernichovsky Street was the best and I believe it. It is made with care and costs only around $5, a pittance for a sandwich that is life changing!
Mafrum
This is another dish I never even heard of before coming to Israel. But I'd go back to Israel just to eat the delicious versions I tried in the Carmel Market. Another dish prepared for the Sabbath, this one comes from Libya. I've also been told it's a Berber dish. Highly spiced meatballs are packed into artichoke hearts or sandwiched between slices of potatoes or eggplant then dredged in flour then egg and fried and finally cooked in a tomato sauce and served.
Where to eat it: I had it at Dr. Mafrum, Rambam 4 in the Carmel Market
Shakshouka
I first had shakshouka in Morocco, but Israelis have really taken to the dish and it is served just about everywhere, especially for breakfast. It's a cinch to make at home. Just saut� some onions, peppers and add plenty of tomatoes. Cook it into a thick sauce and season it with paprika then poach some eggs in it. Lightly poach the eggs or cook them all the way through, however you prefer. And voila! You have a satisfying dish that demands nothing more than bread to sop up the sauce.
Where to eat it: Anywhere! I had the best version in someone's home. Thanks to a new service called EatWith, you should soon be able to eat in someone's home too when you are traveling to places like Israel, Italy and Spain. But I also had it served in a little cast iron pan at Cafe 12, Rothschild 12, in Neve Tzedek, a very hip neighborhood filled with boutiques and galleries where the beautiful people go. In fact, my dining companion spotted a former Miss Israel, model and actress Gal Gadot who starred in Fast & Furious.
More posts on Israeli cuisine to come!
More posts on Israeli cuisine to come!
This trip was sponsored by Taste of Israel and I was their guest. I was not paid to write this or any other post.
Read More
Add your Comment
0
comments
Food Blogging Resources
Because blogging has been so good to me, I've become a blogging evangelist, often encouraging others to blog too. At first blogging was fairly straight forward, but over the years, it's gotten more complicated. I used to say you could set up a blog in 5 minutes on Blogger. That may still be true, but there's a lot of work involved after that. There is food photography, food writing, and a plethora of social media to participate in. Even though I've been at it for 9 years, I am no expert when it comes to blogging. I have questions and there haven't really been books to turn to, until now.
Food Blogging for Dummies addresses the questions of the food blogger. The format of the book makes it easy to understand things like the pros and cons of self hosting your blog and provides a very basic cheat sheet with some html code. It also covers food photography. While it's not comprehensive, it really does touch on an awful lot. The author is big on name dropping referring to top bloggers by first name--Heidi, David, Elise--but she clearly knows her way around the food blogging world. Though I think it's probably best for the newbie, the seasoned blogger will surely pick up some tips in this book too.
There are a lot of food photography books, but as a food blogger, chances are, you are also the food stylist. Two new books actually take on this combination. The first is Food Styling and Photography for Dummies. Let me just say at the outset that this book is not specifically targeted at food bloggers, although bloggers will find much of it useful. If you are hoping to make the leap from amateur to professional this is a good book for you since it covers everything from dealing with personnel and sets to professional lighting equipment and pricing models.
The other book on the subject is Plate to Pixel, digital food photography and styling by noted food blogger and photographer, Helene Dujardin. Ok I'm just going to say it. The overuse of the distressed wooden surfaces in this book drives me a bit bonkers. But there is much to learn about lighting, perspective, equipment and resources. The tone of the book is encouraging and positive. All in all, it's a great book.
I know some people think it's just a time suck, and a way to ogle at photos, but it's really so much more than that. Pinterest can be a powerful tool for organizing information, finding content and more. Pinterest for Dummies author Kelby Carr jumped on the bandwagon early and is a good guide to getting the most out of Pinterest whether you are new to it or not. I particularly liked the chapter on finding ways to use Pinterest.
Even as someone who has embraced Pinterest I picked up a lot of tips and techniques. The more you learn about Pinterest the more you will get out of it. I also believe the sooner you get involved with it the better. The book is a slim volume but worthwhile.
Last but not least there are two books that are not new, but that I refer to frequently. The Recipe Writer's Handbook is just the best resource for anyone who writes recipes. How many cups are in a pound of cranberries, how do you adapt US recipes to metric, what's the actual definition of saut�? It's all there and more. The other book is Dianne Jacob's Will Write for Food, the current version has quite a lot on blogging and is good for all food writers or wanna be food writers. It is not a book that covers photography or how to find advertisers. It is a book on food writing and on that topic alone it's very comprehensive. Whether you want to become a better writer, find an agent, get a book deal or write for magazines, her advice is solid.
Disclaimer: There are affiliate links in this post and I may receive commissions for purchases. I also received some, though not all of the books discussed in this post as review copies.
Read More
Add your Comment
0
comments
Previous Article
