Posts filed under 'Grocery Finds'
A few weeks back I was lucky enough to enjoy 3 hours of food and beverage happy time in southern Maine with my dear friend and fellow flavorista, Kathy. We met up at Stonewall Kitchen's Flagship store in York, Maine. FYI – January and February are a great months to stop at Stonewall Kitchen and take advantage of the post-holiday sale items.
Of course one of the best things about shopping at a Stonewall Kitchen location is getting to sample all of the deliciousness before you buy. I adore so many of the products.
Kathy picked up Pulled Pork Simmering Sauce and I decided on Seedless Red Raspberry Jam. This jam tastes and smells just like fresh picked summer raspberries, minus the thorn bush scrapes. It has the texture and uncooked flavor of a freezer jam and is superb on toast or stirred into plain yogurt. I am almost ashamed to say that my jar is two-thirds gone and I haven't shared any of it. Honestly, I hid it behind all of the other jams.
If you ever had the opportunity to try Fresh Samantha's Raspberry Dream (it only lives on in cyberspace), this product is its long lost jam cousin. Interestingly enough, this jam uses seedless raspberry puree as one of its base ingredients. I wonder if it is the same raspberry puree we used at Fresh Samantha to make Raspberry Dream?
February 2nd, 2012
Our Thanksgiving was seriously scaled back this year as a result of a broken foot (Heal quickly Miss Morgan), knee replacement surgery (Here's to a quick recouperation Bionic Mimi), my bum knee (MRI scheduled for Thursday) and some serious inclement weather (SNOW).
For the first time in many moons, I watched the Macy's Thanksgiving Day Parade in its entirety while sipping bellinis and nibbling on warm croissants compliments of the frozen foods section of Trader Joe's.
I always buy my croissants at Standard Baking Company but my knee, the weather and icy roads were working against me so I asked Marco to pick up something yummy at Trader Joe's for Thanksgiving breakfast. My hunting and foraging husband came through in spades.
These little dandies thaw and rise overnight at room temperature. After 20 minutes in the oven you've got buttery, flaky yumminess. Just add some cafe au lait (or a bellini) for a complete treat, definitely not everyday fare but certainly perfect for a holiday morning.
November 28th, 2011
One of my favorite snack indulgences is Yummy's Choice Labaneh. As I hate to beholden to buying snack foods so I embarked on trying to make my own.
Labaneh, not to be confused with keffir cheese or Greek sour cream is a wonderful "cheese" made from strained yogurt that has many iterations from the Eastern Mediterranean. In most households the plain strained yogurt is simply served with some dried mint and unfiltered olive oil as a dip for pita bread. Some add Z'hatar spice too. Sammy's takes it a few delectable steps further.
A quick web search found me scratching my head as there seemed to be quite few interpretations of what constitutes labaneh. One of my favorite blogs, The Nourished Kitchen had thorough information as to how to make labaneh and then suggestions as to how to enjoy it in addition to all the health benefits you get from eating it. Wikipedia provided decent background information on strained yogurt.
Recently I found Lebni from Greek Gods which they sell as Kefir Cheese. Then I found a torn out page from Saveur magazine from a few years back featuring Lebni in their 100 issue.
I was driven to my tower of cookbooks. Jeffrey Alford and Naomi Duguid, intrepid Canadian travelers and chroniclers of international traditional foods as well as the amazing Eastern Mediterranean expert, Claudia Roden and historical food writer Anne Mendelson, offered what I needed in terms of background and recipes.
Flatbread and Flavors, a favorite book by Alford and DuGuid, and Anne Mendelson's Milk Through the Ages have the best recipes for making yogurt cheese balls that you store in olive oil. If you don't have either book and don't feel like purchasing yet another cookbook – their technique is the same as the one on the Nourished Kitchen site listed above. Claudia Roden in Arabesque calls it "cheese and yogurt dip" and includes adding feta to the yogurt -like Yummy's, but no walnuts.
Here is my version of Yummy's labaneh. I guarantee that you will enjoy this tangy, salty, herbaceous "yogurt cheese". I served it with some homemade pita crisps (Labaneh is pictured in the center) and even placed some in some nastursum flowers.
The other nibbles are fresh figs with caramelized walnuts and Pt. Reyes blue cheese, dates with parmesean cheese and Marcona Almonds and "fried" chick peas (recipe posting soon). To me the closest thing I can relate this "cheese" recipe to is French Boursin. I could see leftovers being used in Kimberly's Grilled Portabella Mushroom Sandwich on Meatless Mondays.
Barr's Lebaneh
1/4 cup toasted walnuts
1/4 feta cheese
1/4 cup Greek Gods Lebani (Keffir Cheese)
1 clove garlic
EVVO, a nice fruity variety
1 Tbsp. each Chives, mint, parsley -chopped fine
You can make this by hand which makes for a wonderful consistency, but I prefer to use my food processor. The recipe also easily doubles for a crowd.
Place the walnuts into the food processor and pulse until they are fine and crumbly. Remove about 1 Tbsp.
Add the feta and Greek God's keffir cheese and the clove of garlic. Turn machine on and puree with the machine running add about 1/8 cup olive oil.
Remove from the food processor and place into a bowl. Stir in the finely chopped herbs. Drizzle on some more olive oil and season with salt and pepper. Garnish with the remaining walnuts and serve.
October 15th, 2011
We had dinner at our neighbor's house the other night. They are the founders of New Planet Beer, a company that produces amazing gluten-free beer. I love the raspberry brew. The salad dressing they served is a new personal favorite.
The combination of apricots and basil was a surprise for me and one that I never have considered. The dried apricots (and I recommend using the sulphured kind) give this dressing a beautiful color when blended with the basil.
Seneca adapted it from About.com. After reading the original recipe, I think her adaptation is really superior and easier to make year round when fresh apricots are not available. This is the perfect time of year to make this dressing as the basil is plentiful and inexpensive.
Seneca's Basil and Dried Apricot Salad Dressing
Enough for a large salad for 2.
It is best to make and use this dressing on the same day because it will lose its vibrant color if it sits too long.
4 dried apricots, sulphured apricots are preferable as you will have a nicer color
1 to 2 Tbsp. apple cider vinegar, to taste (slightly sweet or more acidic)
1 tsp. raw blue agave
1/4 cup fresh basil, chopped
2 Tbsp. grapseed oil or mild olive oil
(nut oil like walnut or almond would be good too)
Salt and Pepper, to taste (see pantry note about flake salt below)
Rehydrate the apricots in hot water. Drain away all of the water except for 1 Tbsp.
Put the apricots and the reserved water in a blender along with the cider vinegar, and agave. Process into a thick puree. Add the chopped basil and blend again. Now whisk in the oil.
Arrange your salad: Arugula, mache, spinach and baby greens are all excellent choices. In one version, I added toasted walnuts and the Early Girl tomatoes that are so abundant in Boulder Farmer's Markets. This dressing also works well on raw kale salad.
Flavorista Bonus Material
Some of My Pantry Staples:
Maldon's Smoked Sea Salt Flakes are an excellent choice for salads. Sprinkle it over the salad just before serving, rather than mixing it ito the dressing, for the best flavor and effect.
The entire Wholesome Sweeteners line is noteworthy but I especially like this organic agave.
Spectrum's Organic unfiltered apple cider vinegar is my preferred cider vinegar. I've tasted quite a few brands, and this one is by far the best as it doesn't have a harsh bite.
October 2nd, 2011
Whether you call them jimmies, shots or sprinkles, I have got the thing for you! Sprinkles that are made from actual chocolate. Oh my! It is an instant upgrade to any dish of ice cream.
Guittard Chocolate Sprinkles from King Arthur'sOnline Store
This small obsession I have with real chocolate sprinkles began when I had heard about homemade chocolate sprinkles at Len Libby's, a great candy/chocolate store in Scarborough, ME.
I love the homeade ice cream sold at Len Libby Candy Store in summer months; it is one of my all-time favorite guilty pleasures. The ice cream is rich and flavorful and certainly some of the best around. Len Libby's is also the home of Lenny, the world's only life size chocolate moose. So if you happen to be traveling on RT. 1 in Scarborough, ME., be sure to stop by Len Libby's, you will be glad that you did.
When I inquired about the sprinkles, the Len Libby staff assured me that the sprinkles were indeed real chocolate but not made on premise. Of course, I went right home and did an online search. King Arthur's online store sells Guittard Chololate sprinkles and Amazon sells Deruyer Chocolate Sprinkles.
Cupcakes, ice cream have never had it so good.
July 18th, 2011
Or shall we go with what the label reads "Crunchy, Smoky, Sweet Love?"
Barr and I love bacon but I have been hesitant to embrace the bacon flavored candy trend. A few years back, it seemed like almost every confection I sampled at the Fancy Food Show had a bacon component and I was not overly impressed, until now.
I was shopping at The Cheese Iron, my most favorite cheese shop in greater Portland and as I strolled through the store waiting for a supremely well-made Cubano sandwich, this Bacon Caramel Toffee caught my eye and landed in my basket. The lovely gal working the counter assured me, "It is really, really good and definitely worth the $12.99 price tag."
The folks at Vosges take chocolate very seriously, the quality of their chocolate is excellent and the products they create are quite unique. Vosges Black Pearl Exotic Candy Bar is made from ginger, wasabi, black sesame seeds and dark chocolate. Their Woolloomooloo Exotic Candy Bar combines roasted and salted macadamia nuts plus Indonesian coconut and milk chocolate.
Let's get back to the Bacon Caramel Toffee. It was superb. Thin toffee deftly seasoned with small pieces of applewood smoked bacon, enrobed in creamy milk chocolate and dusted delicately with smoked salt. This confection is perfectly balanced and nuanced to a T.
If someone offers you a taste of crunchy, smoky, sweet love, definitely say "Yes!"
June 21st, 2011
Move over macaroni and cheese this is my new go to one pot pasta dinner. This recipe which appeared in the Wall Street Journal on March 26th is off da' hook! Another hit by one of our Flavorista favorties, Dorie Greenspan. What makes this recipe stand out is flavor and texture of the pasta. It cooks in a fraction of the time and differently from what you would usually do – treating it more like a risotto and less like pasta (without all the stirring).
There are many ways you could pump this up and add different flavors -diced proscuitto or Serrano ham, a medley of wild mushrooms, some blanched broccoli, grilled asapargus or baby spinach. Make it plain for the kids and add whatever you want for the adults.
The first night I made it I did not have any mascarpone so I substituted cream cheese. This dish is perfect for Better than Bouillon (a Flavorista fave and pantry staple – I am so happy they sell very large jars of it now in our Costco).
This product is not only better than bouillon, it's better than stock-in-a-box by a landslide. I used the chicken base but the vegetarian and mushroom bases are also delicious and would be well suited for a Meatless Monday. Tubetti is a must for this dish. The shape makes for the perfect texture.
The only other divergence from the original recipe I did was to cook it in my La Chamba and place it in a 250 degree oven with some fresh mozzarella balls sliced on top for 20 minutes before serving. My new go to comfort food!
"Risotto" Pasta a la Dorie Greenspan
2 Tbsp. butter
1 small onion, diced
3 3/4 cups chicken stock (3 tsp. of Better Than Bouillon dissolved in 3 3/4 boiled water)
1 1/3 cups tubetti
1/2 cup heavy cream
1/2 cup freshly grated parmesan (pecorino and asiago would be excellent choices too)
3 1/2 Tbsp. mascarpone (or regular cream cheese)
Salt and Pepper to taste
Melt the butter in a large pot and saute the onions, stirring occasionally for a good 10 minutes. You can season with salt and pepper now or after the dish is done.
Add the chicken broth and bring to a boil. Reduce heat and add the pasta. Cook, stirring occasionally for 20 to 25 minutes. Pour in the cream and stir well. Allow to simmer for about 3 minutes. Stir in the parmesan and cream chesse and cook for another minute. Let the dish rest for about 3 minutes, adjust the seasoning then serve.
May 4th, 2011
Traditionally made with pork and chicken, posole made with the right ingredients can also be delicious vegetarian. In Mexico, this dish is consumed like menudo, to help quell the effects of a hangover. I just love the buttery, crunchy texture of hominy.
Two "secret" ingredients for me were my vegetable stock (see the post on Soup Swap for the recipe)and the new (but hard to find) fire roasted tomato with chipotles from Muir Glenn. I’ve been a huge fan of the fire roasted with green chilies for a while, and those are in this recipe too. The fire roasting flavor of the tomatoes helps to add the needed depth to this hearty "stoup". A few classic Mexican cooking techniques are also essential.
I
Vegetarian Posole
¼ cup olive oil
2 Ancho chilies, top stem removed
2 large onions, diced
2 cloves garlic, smashed and chopped finely
2 Tbsp. whole coriander seed, crushed
1 Tbsp. whole cumin seed crushed
4 cans Muir Glen Fire Roasted Tomatoes with Green Chilies
Or 2 of Fire Roasted Tomatoes with Chipotle Chilies and 2 with Green Chilies, your choice
4 cans of hominy (2 yellow and 2 white), rinsed and drained
4 Quarts homemade vegetable stock (I added an ancho chilie and guillio chilie to this batch), hot
Procedure:
Heat a large heavy bottomed pan on the medium heat. Add the olive oil, the whole ancho chilies, onions and garlic. Add the ground spices and stir until they are fragrant. Allow to cook for 10 minutes. Now add the hominy and stir well. Add the tomatoes of your choice.
Remove the ancho chili and place in a blender with some of the hot stock, just enough to cover. You can add the garlic to this as well. Puree until smooth. Add the hot vegetable stock to the posole and then stir in the chili puree.
Allow to cook for 30 minutes over low heat stir every so often. You may now season with salt and pepper to your heart’s content. If you want to make it thicker and have a more potent masa punch, place whole corn tortilla in with the posole and let it soften for 5 minutes. Now remove it with some of the broth and puree it with your immersion blender as you did for the chilies. Add back into the posole and stir well.
Serve garnished with freshly chopped avocados, cilantro, fresh lime and slices of radish.
February 28th, 2011
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.
While at the Harold McGee Lectures series at the French Culinary Institute in November of 2009, I was given print outs of many of the Curious Cook columns Mr. McGee writes for the New York Times. One of the many wonderful articles was about tomato leaves in cooking. Now, yes it is thought that they are poisonous, but it turns out that this has never actually been proven. To read the article click here.
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.
September 2nd, 2010
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.
httpv://www.youtube.com/watch?v=fmjFT11moAY
July 28th, 2010
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