Posts filed under 'Grocery Finds'
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
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!
July 15th, 2010
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.
June 25th, 2010
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.
March 25th, 2010
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.
February 12th, 2010
The scene in It’s Complicated where Meryl Streep makes Pain au Chocolat with Steve Martin reminded me how much fun it is to cook with puff pasrty.
This onion tart is a really easy and delicious; it goes well with any meat, with soup or alongside salad. It could also be cut into thin slices and served as an hors d’oeuvres. I love recipes that lend themselves to versatility. Serve this tart with a German reisling or Alsastian white.
Made like a tarte tatin, but savory, this tart will forever be in my repetoire. I don’t make my own puff pasty because I think DuFour makes a very good one. I found mine at Whole Foods but you can check their website for other locations. If you love puff pastry then you will also love Martha Holmberg’s book called Puff. I will post some fantastic things to do with Dufour’s over the next few months.
Onion and Potato Tart
Makes one 12-inch tart
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Upside down tart baking. Flip it and serve.
8 Tbsp. butter
2 medium yellow onions, sliced thinly
6 Yukon gold potatoes, peeled and sliced into 1/4 inch think pieces
Salt and Pepper
1/2 tsp. freshly chopped thyme, or a bit less dried thyme
Freshly grated Parmesan cheese ( or cheese of your choice) as garnish
1 sheet puff pastry
Preheat oven to 400.
In a 12-inch skillet that is ovenproof, melt the butter over medium heat. Add the onions and potatoes, season with salt and pepper and thyme and stir to coat well. Cover and cook for about 15 to 20 minutes. While the potatoes are cooking, roll out the puff into 12 inch circle about 1/8 of an inch thick. Prick holes all over the top. Turn off the flame and place the pastry on top of the potato/onion mixture. Pat it down and place it into the oven and bake for 10 to 12 minutes.
Remove it from the oven and allow it to sit for about 15 minutes. Place a large plate over the top of the pan and carefully invert the tart on to the plate. Slice tart into 6 wedges and serve.
January 22nd, 2010
I picked up a jar of this vanilla bean paste with high hopes. I had previously tried other vanilla bean pastes and they just never lived up to my expectations.
This version from Nielson-Massey delivered true vanilla flavor and vanilla bean seeds without scraping a pod or investing in whole vanilla. Not only did it satisfy my inner flavorista but it appealed to my tendency to be obsessed with efficiency.
When kitchen-tested in vanilla ice cream, Dorie Greenspan’s No Bake White Chocolate Pie (post forthcoming) and Slow Cooker Dulce de Leche, this vanilla bean paste shined in every test. I can’t wait to try it in a cake!
To find a retailer near you, click here. If you happen to live in greater Portland, check out Micucci’s on India St., they sell a nice assortment of Nielson-Massey products at very reasonable prices.
Flavorista made it into the finals for a Homie Award over at Apartment Therapy. When you have a free moment, please cast one more vote for us. Click here to vote.
While you are in the voting spirit, please cast a vote for our friends over at Remodelista, a finalist in the Home Design category. Thanks!
January 4th, 2010
These flaky, rich biscuits from Robinhood Meeting House are the perfect way to start the New Year. I strongly suggest you purchase two packages because once you bake off the first package, you will instantaneously want more.
Made in a family-owned bakery in Bath, Maine, this biscuits are the penultimate biscuit. After winning a Fancy Food Award in 2006, the company has grown swiftly. The biscuits are in most of the 50 states and online.
I have never made it up to Robinhood to have dinner at the Free Meeting House, where these biscuits originated, but it is on the list.
Lollie is an 11 year-old biscuit aficionado and she has proclaimed these biscuits "the best to date." So add them to your shopping list and start the New Year with sheer biscuit bliss.
December 31st, 2009
When in doubt, go for a book, gadgets or something homemade!
Momfuku by David Chang is probably one of the best cookbooks of the year. If you are ever in New York, his restaurants are a must.
Citrus reamers or a citrus press like you see in Mexico.
Kimberly’s Sweet & Spicy Slow Cooker Almonds.
These beautiful folding wooden salad tongs are also perfect.
Give the gift of a flavor trip this holiday season with Frooties! This is a great activity for the whole family. Watch everyone eat lemons, limes and grapefruits with gusto!
A jar of Barr’s homemade Chocolate Hazelnut spread.
December 17th, 2009
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