We got our tomatoes in late this year but the harvest promises a good yield - especially on leaves. One of my favorite fragrances is that of the leaf of the tomato plant.
I will freeze a few leaves too and see if in the heart of winter I can evoke some summer aromas into my tomato sauce. I tried putting tomato leaves in jarred pasta sauce and also in homemade. The results were nice. Overall the Paul Bertolli recipe wins.
To try that recipe click here. You can also put a few of your leaves into pesto. For Harold McGee’s procedure for this click here.
A few weeks back, we were invited to participate in a recipe contest using Tasteful Selections baby potatoes. Being a lover of the spud, I couldn’t refuse! Aren’t they the cutest potatoes you have ever seen?
My intention was to come up with a quick cooking dinner that could be served al fresco with some good vino. I am happy to report success: Tender potatoes in a spicy, smoky sauce studded with thick slices of chorizo all in one pot.
The thick and hearty tomato sauce is seasoned with smoked paprika, aromatic garlic and sliced onions. You could use any of the potato varieties for this dish, I really liked the look of the red on red.
We enjoyed the meal on its own but you could certainly add some corn on the cob, a simple cheese plate and/or some fresh summer fruit for dessert.
One Pan Spicy Potatoes with Chorizo
Serves 5
2 Tbsp olive oil
1 lb. chorizo, cut into 1/2-inch thick slices
1 1/2 tsp. minced garlic, about 3 cloves
1 medium onion, thinly sliced
1 jalapeno, seeded and minced
1/8 tsp. crushed red pepper, more to taste
1/2 tsp. smoked paprika
1/2 tsp. kosher salt, more to taste
1 (28-oz.) pkg. Tasteful Selections Ruby Sensation Potatoes, halved lengthwise
1 (14.5-oz.) can diced tomatoes
1 cup canned crushed tomatoes
2 Tbsp. thinly sliced chives or finely chopped parsley (optional garnish)
Add the olive oil to a heavy bottomed pot over medium heat. When hot, add the chorizo and cook for about 5 minutes until nicely browned. Use a slotted spoon to transfer the chorizo to a plate.
Add the garlic, onion, jalapeno, crushed red pepper, paprika, and salt to the pot, cook and stir until quite fragrant, about 1 minute. Add the potatoes and stir well to coat them with the seasonings.
Add the diced tomatoes and the crushed tomatoes. Stir well. Bring the mixture to a simmer and cover. Cook for about 10 minutes, stirring occasionally to prevent burning. Add the chorizo back to the pot and stir well, vent the lid and cook for an additional 10 - 15 minutes, until the potatoes are tender and the sauce is somewhat thickened.
Transfer the mixture to a serving bowl. If using, garnish the dish with chives or parsley. Serve hot or warm.
This is my new favorite store-bought ice cream. It is really yummy, brightly flavored with lemon, just a little puckery and creamy dreamy. I have perused the other Haägen-Daz 5 offerings, but the lemon flavor pulled my hand into the freezer like a magnet.
The concept behind Haägen-Daz 5 is that the ice cream is made from only 5 ingredients. As a former NPD person, I can only imagine how tough it was to bring this ice cream to market. In the land of fillers, gums, texturizers and artifical flavors, it is refreshing to find this product in the grocery store freezer. KUDOS Haägen-Daz 5!
If you are a label reader or a whole foods enthusiast, this ice cream fits the bill: Cream, sugar, lemon, skim milk and egg yolks.
It is outstanding straight out of the container but equally delicious with summer berries, a sprinkle of coconut or a drizzle of Chambord. Which flavor will I try next? Coffee, of course!
With Marco trying to stick to gluten-free eating, I am always searching for ideas, inspiration and products worth buying twice. I spied these New York Style Risotto Chips at Hannaford while I was picking up some other picnic fixings.
We all enjoyed them. In fact, I had to meter them to the children so that there would be some left for Marco. We sampled the Sea Salt variety. Very crispy, mildly flavored and dotted with flax seeds for contrast, these chips were fab with hummus and baba ganoush.
The show was packed! The best spot to browse new trends is the basement where I was not disappointed. There was a bevy of wonderfully creative products made by intrepid entrepreneurs.
Ingredient trends include: Anything coconut from coconut ice cream, to non-dairy milk alternatives, to coconut sugar; Kombucha of all different flavors; Probiotics in all sorts of products and agave used as an ingredient in beverages, ice cream and as an alternative to honey.
Nature’s Agave offers 3 different types of agave: Clear, amber and raw. The flavors of each were unique and invite experimentation!
Oogave is an agave sweetened soda which launched in Colorado and is very tasty. I liked the watermelon flavor.
Here is a sampling of what other products await you at your favorite natural foods stores:
Rhythm Chips are super tasty kale chips and one of the more unique items I tried at the show.
Another "raw" product I liked is from Earthlings Organics - their Rawnolais are distinctive, nutritious and delicious.
Capsaicin spiced elixir by Prometheus Springs was incredibly interesting. They did a great job on the flavor. The chilies are a little hot but not so hot that you needed to eat some bread or rice right away. These would be really fun to pair with different types of food. A true flavor trip, especially as a cocktail mixer!
Boulder’s Good Belly has some fantastic new flavors and introduced one for kids, a large sized beverage called Splash, and a handy to go pack.
Activate Drinks have a unique cap that allows you to add your vitamins into the water.
Coconut anything is hot, hot, hot but my attention was drawn to coconut sugar. This is a low glycemic sugar which is similar in flavor to brown sugar but without the molasses. The sap is collected from the flowering buds of the coconut tree.
In the protein supplement arena there were two exciting new products: One family of protein drinks from Evolution Fresh are outstanding. With 3 flavors (chocolate, mocha, and chai) and 31 grams of protein, these are the best ready to drink protein drinks I have ever had. They won’t be launching until April and mostly in California, but keep you eyes out, they are on the move.
Another interesting protein product is Tera’s Whey, "chef inspired and functional flavors of whey protein" from organic cheese producers. They even offer goat whey. With flavors like yumberry, pomegranate, Bourbon Vanilla, blueberry and chocolate, whey is no longer boring.
Overall it was a great show. I was relieved to see that the economy hasn’t stifled creativity. There were many beautiful and tasty new products.
Tamarind is a tropical fruit with origins in sub-tropical Africa. It is very popular in South and Central America, India and Southeast Asia. It is revered for its unique flavor profile of being tart and sour.
Interestingly enough, especially for fruit, tamarind is actually high in calcium and B vitamins. In some cultures, it is recommended for gastric ailments and in others it is enjoyed as a beverage during hot steamy weather. It is one of the secret ingredients in Worcestershire sauce. It is wonderful in Zingy, Tangy and Fruity Chicken.
This tangy and tart dish delivers incredible pomegranate and tamarind flavor.
1/4 cup mild oil like safflower or canola for high heat cooking
6 to 8 skinless chicken thighs
1 large red onion, diced into small pieces
1 cup fresh cilantro
5 cloves of garlic
1 tsp. sweet paprika
1 tsp. spicy paprika
3 Tbsp. Tamarind paste or 2 tsp. tamarind concentrate
(Neera’s is great, otherwise it’s available at Latina and Asian markets)
1/4 Cup Pomegranate molasses diluted in 1/2 cup water or 3/4 cup Pomegrante juice
1 Tbsp. honey
1 Tbsp. fresh ginger, finely chopped
1/2 cup grapes
1 tsp each salt and freshly cracked pepper
Juice from 3 tangerines
In a large dutch oven or large stainless steel pan, heat the oil and place the thighs in and brown on each side for about 6 to 8 minutes. Remove from pan. Saute onions until soft.
In a food processor process the garlic with the cilantro. Add to the pan with the remaining ingredients and bring to a boil. Return chicken to pan and make sure to coat and submerge into the sauce. Cover and cook for about 20 minutes, turning a few times during that time. Garnish with extra chopped cilantro and fresh pomegranate seeds if you like.
Nature’s Agave offers 3 different types of agave: Clear, amber and raw. The flavors of each were unique and invite experimentation!
Boulder’s
Coconut anything is hot, hot, hot but my attention was drawn to 
