Posts filed under 'Mail Order'
Navarro Vineyards makes wonderful wines. My husband signed up for their pre-release program a few years ago and we have never been disapointed. They also make amazing non-alcoholic grape juices. The Gewurztraminer grape juice is heavenly. I learned about Ver Jus from them as well. This month they sent us an incredible jar of medieval style mustard. This whole grain mustard is so interesting and would compliment sliced ham, beef or leftover Thanksgiving turkey. It is not anything like mustard that we know today. Try to imagine the flavors of mustard deconstructed. I really enjoyed the texture.
November 28th, 2008
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If a vacation to Hawaii is not on your calender, the next best thing is wonderful friends who bring you an edible souvenir of Hawaiian shortbread cookies from Honolulu. I am not sure if it is the cuteness of these cookies that gets me or the fact they that are really, really yummy. I could honestly hear them calling me through the cabinet as I typed into the night. I actually hid them from my husband and children.
Now, I know that Hawaii is not known for its cookies. When one conjures up Hawaii, it involves beaches, amazing seafood, hula dancing, volcanos and pineapples. Honolulu Cookie Company should make the list! There was a tie for my favorite flavor: Dark Chocolate Kona Coffee and straight Butter Macadamia. I am not sure when I’ll get to go to Hawaii (it’s on the "when I win the Powerball list"). Until then, I can always order more cookies and daydream.
November 7th, 2008
Tonight, along with ghosts and witches, there will be a mass pile-up of Milky Ways, Skittles, Twizzlers and Sugar Babies. There will also be plenty of "sugar children" after the consumption of all these Halloween treats. Luckily, Halloween falls on a Friday this year, so after all the doorbell ringing, we’ll gather at a neighbor’s home for some grown up drinks, music and fun.
Here’s a sampling of candies, confections and chocolates that are at the top of my Halloween wishlist:
Sweet Marguerites are fancy chocolates from my hometown. These superb chocolates are filled with top notch pistachio and coffee creams.
For me, Neuhaus chocolate is just beyond words. Every bite is a "please don’t stop" moment.
Jacques Torres knows his chocolate. A pastry chef by training, Torres exhibits his true passion with his signature chocolates.
Let me count the ways that I love Bruttles. These peanut butter and chocolate confections are creamy and crispy at the same time. I read about them in Saveur magazine and ordered them for my mom as a gift.
"Modjeskas" were created in 1889 at Bauer’s Candy, in Kentucky in honor of a celebrated Polish actress. These are a two bite candy and it is tough to stop at only one. The children can keep their Sugar Babies, I’ll take a "Modjeska " thank you very much.
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My little tiger, Vincenzo*, before the candy pile-up. Halloween 2007.
*screen name
October 31st, 2008
I have a thing for yogurt, really good thick yogurt like they have in France. Greek-style yogurt is pretty excellent, but this water buffalo yogurt from Vermont is just off the charts. I will not pretend to know the chemistry of water buffalo milk versus cow milk; but the difference is clearly apparent in yogurt. Super thick, super creamy yogurt with a richness beyond compare. Decadent and yogurt are not two words I would typically put together, but in this case, it is a total fit. I eat this yogurt as a special snack or for dessert topped with cherry preserves. My dreams of French yogurt have come true.
Bufala di Vermont is one of only two water buffalo creameries in all of the US. Their products are available in the six New England states, New Jersey and New York. The company’s website is quite thorough and even contains some recipes. Many of their products are also available through mail order.
October 23rd, 2008
Some of our dear friends travelled to Virginia on vacation and brought back some edible souvenirs from The Peanut Shop of Williamsburg. I was lucky enough to receive a tin of these peanuts as a gift and I will never look at peanuts the same again. These extra-large, extra-crisp, lightly salted and roasted peanuts are so good they will stop you in your tracks.
I’ve served them to several other "Mainers" and the response is always the same. "Damn, those are good peanuts!" I mean no disrespect to Mr. Peanut and Planters, but these Virginia peanuts are my gold standard.
October 15th, 2008
The first time I sipped at Teaism was such a treat that I can vividly recall the aromatic teas, salty oat cookies and ginger scones. Not a fancy place, Teaism just does things right. Barr asked that I specifically mention their chai tea, which she finds uncommonly good and fantastically prepared.
There are three Teaism locations in DC. They serve an appetizing breakfast menu and a varied luncheon/dinner menu with traditional sandwiches and Asian specialties including Bento Boxes and noodle bowls. From 2:30 until 5:30, Teaism offers two afternoon teas: Traditional (tea sandwiches, mini-sweets and a pot of tea) and Asian (rice, pickles, tea cured salmon with nori and a pot of tea). The customers at Teasim run the gamut from tea savvy students to darjeeling sipping politicos and business people. Obviously, Teaism specializes in hot and cold tea and tea beverages (Zhenzhou Pearls, Tisanes) but there are also Indian inspired lassis, ginger limeade and other fruit juices. Lucky for those of us who are longing from afar, Teaism has an online teashop where you can purchase their teas (56 varieties at press time) and other tea-related goodies like books and teapots.
Teaism has been turning out fragrant infusions for over 12 years. If you happen to be strolling through DC and stumble upon a Teaism, be sure to stop in. Your senses and your stomach will be delighted.
September 23rd, 2008
Most commercial ricotta cheese is ubiquitous, nondescript. It works just fine as a filling for lasagna or as a base for Italian cheesecake, but ricotta is not usually the belle of the ball. I have a new favorite ricotta to eat off the spoon: Maplebrook Farm Whole Milk Ricotta. It is creamy, even silky. Its taste is delicate and supremely delicious. Maplebrook Farm is a small (20 employee) cheese company in Vermont that produces fresh mozzarella, cherry-wood smoked mozzarella, ricotta and cheddar cheese bites. Currently, Maplebrook Farm cheeses can be found at specialty food markets in the Northeast and Mid-Atlantic. They also have sampler packs available for mail-order.
Maplebrook Farm’s ricotta is made in small batches with rGBH-free milk. It is hand dipped and hand packed. The end result is a Vermont artisan cheese that deserves the spotlight.
Ricotta, Pistachio, Honey Cup
My favorite no-cook treatment for this stellar ricotta.
1/4 cup ricotta
2 Tbsp. roughly chopped pistachios
drizzle of orange blosson honey
Place ricotta into a small dessert dish, top with pistachios and drizzle with honey.
Serves 1
September 15th, 2008
It happened last week at Whole Foods; I found a vegetable new to me! I LOVE when this happens. It feels like striking gold on the clearance rack but instead of something to wear, it’s something to eat. What is the remarkable vegetable in question? Watermelon Radish.
These stunning roots are an heirloom variety of daikon radish. Watermelon radishes do not have the same bite of regular radishes. These fuschia beauties can be presented on a veggie tray or as an appetizer course with unsalted butter and kosher salt, a decadent, but delicious way to consume radishes.
Radishes with Butter and Salt
According to an article in the Boston Globe, radishes served with soft butter and coarse salt are commonplace in France. After tasting, we understand why. Break out the pastis!
1 bunch of radishes
3 Tbsp. unsalted butter
1 Tbsp. kosher salt or sea salt
Wash radishes, remove stems. Cut in quarters or thickly slice (you decide).
Serve with butter and salt. Guests prep their own nibbles.
September 9th, 2008
My seven year old son, Maverick*, grew potatoes this year. For two years, he has been a single crop farmer. Last year, he grew corn in his 3×4 foot patch of earth. Planting seed potatoes was fun: Prep the soil. Make little mounds. Insert seed potatoes. Water and watch for potato worms. Harvest (late summer/early fall). All told, we dug up eight pounds of potatoes.
Be sure to pick up or order your seed potatoes early. Vendors often sell out. Mail Order Sources for Seed Potatoes:
Hash Brown Potato Cake
2 cup grated potatoes
1 Tbsp. olive oil
1 Tbsp. butter
1/4 tsp kosher salt
1/8 tsp. ground black pepper
1. Heat oil and butter in a 12 inch non-stick skillet over medium-high heat. When hot scatter potatoes in the pan. Add salt and pepper to the pan.
2. Cook for 15 minutes, until crispy and golden brown. Using a spatula, flip the potatoes over.
3. Cook for an additional 8 – 10 minutes until crispy.
4. Serve immediately.
Serves 4 for breakfast or as a great side for dinner.
*screen name
September 6th, 2008
Savory Spice of Colorado is my favorite place to buy spices. The Johnstons’ opened their first store in Denver and recently opend a second in Boulder. Fret not, they also have a fantastic website that features wonderful recipes and all kinds of ways to use their concoctions. One of my favorites is Capital Hill Seasoning. I use it for my whole roasted chickens and on fingerling potatoes. One of their recommendations is to mix 1 Tbsp. into 1 cup of sour cream to make a great crudite sauce. Their other signature products include roasted granulated garlic and onion – which I use on anything I roast . I also love the tomato powder and freeze dried lemon zest. www.savoryspiceshop.com
Here is a basic recipe for Marinated & Grilled Summer Squash
Ingredients
2 Tbsp. Capitol Hill Seasoning from Savory Spice
1 tsp. Roasted Granulated Garlic from Savory Spice
2 – 3 Tbsp Sunflower Oil
5 Medium Summer Squash, cut into thick strips
Preheat grill or start charcoal.
Add Capital Hill Seasoning and Roasted Granulated Garlic to a large mixing bowl whisk with oil.
Toss well with Squash.
Grill until well marked and crisp-tender, about 3 – 4 minutes each side. Serve hot, warm or at room temperature with with pesto and fresh garden tomatoes.
Ahhhh, summer bliss!
August 29th, 2008
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