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You Say En-dive; Those-in-the-Know Say On-deev

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Written by Peggy Fallon   
Thursday, 22 March 2012

ImageCurious about that pleasantly bitter crunch you recently enjoyed in a salad? Chances are it was endive, as it is beginning to show up everywhere. With good reason. Once available only as an import from Belgium, compact little heads of greenish-white or red endive now originate from dark growing rooms at California Vegetable Specialties (CVS) in the agricultural Sacramento River Delta area, thanks to mastermind Richard Collins. CVS is the only producer of endive in the U.S., selling over 4 million pounds per year.

Endive is not just another pretty face, nor is it simply the latest food fad. Its presence has withstood the test of time, for it is definitely the most versatile of the chicory family: a natural-born scooper for dips; an edible container for appetizers; and a must for chic salads. And as of late the European tradition of serving endive warm in soups, sides, and entrees is finally catching on. (Type "endive" in the Recipe Search box here on Project Foodie, or just click here, and you'll come up with plenty of ways to incorporate it into your everyday meals.)

As if tasting great and being "in season" all year long is not enough, endive is believed to have some significant health benefits: Dr. Oz named endive as the #1 vegetable to cut the risk of ovarian cancer. (In a study of 62,000 women, those who consumed 1 head--a mere 1 cup sliced or chopped, raw--per week reduced their chances of contracting this form of cancer by a whopping 75%.)

Look for endive the next time you're in the produce section. And don't balk at the price: on a per-pound basis, endive is less expensive than that bag of pre-washed lettuce you just threw in your shopping cart.

Go to endive.com for serving tips…and just about everything else you could possibly want to know about endive.

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

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Last Updated ( Thursday, 22 March 2012 )
 

A Jewel in the Suburbs

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Written by Peggy Fallon   
Monday, 19 March 2012

ImageFine dining atop an upscale market? You betcha. I dare say everyone in the San Francisco Bay Area is familiar with Draeger's, a mini-chain of 4 dazzling supermarkets renowned for their extensive selection of fine foods, specializing in hard-to-find treasures from local boutique producers as well as impressive imports from around the world. Their extensive wine department is staffed by knowledgeable experts; their collection of exquisite gifts and cookware can't be beat; and a stellar cooking school (where I happen to teach occasionally) attracts celebrity chefs from around the country.

It's no wonder Draeger's has become a must-see tourist destination for visiting foodies. Their landmark store in San Mateo, California has one big extra: arguably the best restaurant on the Peninsula. Really. Enter the doors of Viognier and you leave behind all the hubbub of the serious shopping going on downstairs. The restaurant is as serene as it is elegant.
I recently attended the "Half Moon Bay Crab Celebration" at Draeger's Cooking School in San Mateo, where we feasted on the bounty of our local coastline. The class began with an incredibly informative primer on Dungeness crab from our local Harbor Master, Captain Pietro Parravano. He was followed by Executive Chef Preston Dishman, fresh from overseeing dinner service at Viognier, to teach some of his favorite ways to prepare crab. I guess it's all in a night's work.

Chef Dishman carries an enviable resumé, even before he landed at Viognier. His wealth of culinary knowledge, some of which was simply dropped as "asides" during his presentation, left me scribbling notes madly. In short, he is best known for blending classic French techniques with California's bounty of fresh food. He believes it is part of the ethical duty of a chef to support local farmers and uses seasonal, local, organic and sustainable products whenever possible. In a time when it has become almost a cliché for chefs to claim they use only the finest ingredients, Dishman truly walks the walk. (Or woks the wok, as the case might be.)

As the filled-to-capacity class sipped wine, the aptly-named Dishman cranked out some of the best crab dishes I've tasted in a long time. Quite possibly ever. In less than 2 hours he effortlessly prepared his riff on Crab Louis, made with avocado cream, julienne slices of apple, and thinly sliced fennel and radishes; a Creamy Dungeness Crab Soup with sherry and celery root; and by far the most utterly delicate Dungeness Crab Cakes, served with Spicy Harissa Aioli. Just when we thought we couldn't eat another bite, Dishman rounded off the evening with his homemade Blood Orange Sorbet. Perfection.

To keep it all in the family, Dishman's wife, Nicole, heads up the beverage program at the restaurant. With over 1,700 bottles on the wine list, Wine Spectator has recognized it with a Best of Award of Excellence every year since 2002.  
If you're visiting the San Francisco bay area, make time for dinner at Viognier. It's the best of Big City Dining, right here in the 'burbs.

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

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Last Updated ( Monday, 19 March 2012 )
 

Green with Nostalgia

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Written by Peggy Doherty Fallon   
Wednesday, 14 March 2012
List of viewable recipes from "The Lodge Cast Iron Cookbook" by The Lodge Company

ImageMy parents were already adults when they emigrated to the U.S. from Ireland, so their culinary preferences pretty much always reflected “the old country.” We’ve all heard the jokes about bland Irish cooking, with its overcooked meats and vegetables. When I was growing up, unfortunately most of those tales were true.

Let’s just say meals at our house weren’t terribly innovative. But my mother managed to feed 3 squares a day to a family of 8—which is certainly an accomplishment none of her children can match.

Her real claim to fame, however, was her Irish soda bread. This “scon,” as she called it, was something she learned to make as a girl in Donegal. In her own American kitchen, she tweaked and fussed with her mother’s recipe—adding a bit more sugar in deference to my father’s sweet tooth, and an egg to lighten the texture. You know how cooks are.

As a testament to this, several of my relatives have slightly different versions of essentially the same recipe—each written in my mother’s distinctive hand. But fine-tuning aside, scon was always the best part of our breakfast table, served with steaming cups of hot tea made kid-friendly with milk and sugar.

This soda bread bears no resemblance to those dry and crumbly loaves being sold at supermarkets this week. And I see no point in debating the pros and cons of using currants over raisins; or the merits of adding caraway seeds. This is what I grew up with, and I wouldn’t change a thing. Even now, 83 years after she first landed at Ellis Island, my mother’s scon remains part of every Doherty family gathering. And we’ve picked up plenty of converts along the way.

So when the folks at Lodge asked if I had a favorite recipe to contribute to their new cast iron cookbook, my mother’s soda bread immediately came to mind. You see, for as long as I can remember she baked it in a well-seasoned cast iron skillet. I never asked why—it’s possible she simply didn’t own a 9-inch cake pan back in those early years. Many of us have since tried baking it every possible way, but nothing compares to the crisp crust and happy memories associated with soda bread baked in a cast iron skillet.

Maggie Doherty's Irish Soda Bread

Recipe from The Lodge Cast Iron Cookbook by The Lodge Company (Oxmoor House, 2012)


Maggie Doherty was cookbook author Peggy Fallon's mother, who swore by cast iron when it came to her soda bread. 

Makes one (9-inch) round loaf

  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups raisins (preferably 1 cup
  • each golden and dark raisins)
  • 2 cups buttermilk
  • 1 large egg, lightly beaten

1. Preheat the oven to 375°. Generously grease a 9-inch cast iron skillet with vegetable shortening.

2. Combine the flour, sugar, baking soda, and salt in a large bowl; whisk gently to blend. Stir in the raisins to coat with the flour mixture. Make a well in the center and add the buttermilk and egg; stir until a stiff dough forms. (Use a wooden spoon if you must, but the most efficient way to mix this soft, sticky dough is with floured hands. Alternatively, the dough can be mixed in a heavy-duty stand mixer fitted with the dough hook.)

3. Remove the dough from the bowl and mound it into the prepared skillet, roughly forming a round loaf. (Don't be concerned that it won't hold its shape; it will be corrected during baking.) Lightly moisten your hands with water to smooth the top. Using a serrated knife dipped in flour, score the top with a large X, about 1/2-inch deep. (This will ensure even baking, and it will also scare away the devil, according to Peggy's mother.) Bake until the loaf is golden brown with a firm crust and the bottom sounds hollow when tapped with a knife, about 1 hour.

4. Remove the bread from the skillet and let cool on a wire rack at least 30 minutes before cutting into 1/2-inch-thick slices. Serve warm, at room temperature, or toasted, with or without butter.


Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

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Last Updated ( Wednesday, 14 March 2012 )
 

Healthy but Tasty

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Written by Team Project Foodie   
Tuesday, 03 January 2012

Are you ringing in the New Year with a healthy lifestyle resolution?  While many will say healthy equates to not-tasty I disagree.  To me healthy means moderation and thinking about the food we eat.  With that in mind, this month's What's Tasty focuses on foods that can aid in the healthy lifestyle including some great snacks and ways to spice up that bland diet food…

Rhythm Kale and Sweet Potato Chips

ImageYou can't get much healthier than kale, which is a natural superfood, or sweet potatoes, which are high fiber and contain Vitamins A and C.  But can you envision yourself craving either?  Probably not, yet if you're anything like me you'll find them delicious when transformed into a crunchy, yet raw, chip.  Unlike any potato chip I've ever had these dehydrated vegetables mixed with vegan sauces offer a punch of nutrition in a flavor packed snack.  Made by Rhythm Superfoods the kale chips come in Bombay Curry, Kool Ranch and Zesty Nacho; and the sweet potatoes come in Sea Salt and Hickory BBQ.  Available nationwide. — Foodie Pam

Snikiddy Eat Your Vegetables

ImageLooking for a chip that is closer to a potato chip?  Meet Snikiddy Eat Your Vegetables. These chips are made with a combination of sweet potatoes, carrots and navy beans that have the crispy crunch and mouth feel of potato chips with the added benefit of nutritious vegetables.  If I didn't know these chips were made from these vegetables I would never have guessed.  Be warned though. These chips, particularly the sour cream & onion and the sea salt varieties, are really good; you won't be able to eat just one but at least they are better for you than traditional potato chips!  Available nationwide.  — Foodie Pam

Jenkins Jellies Hell Fire Pepper Jelly

ImageOh how I love a sweet heat!  And what a heat this Hell Fire Pepper Jelly is. A blend of seven different types of hot and sweet peppers this jelly packs a punch that is balanced by its sweetness.  I find it the perfect complement to a turkey sandwich which makes it a great substitute for both high fat mayonnaise and cheese that are normally loaded on my sandwiches. And since hubby loves it too we find we can't keep enough of it in the house.  Available on-line and at select retailers. Foodie Pam

Chef Belinda's Spices

ImageEver wonder how some people are able to turn a simple fish dish into something extraordinary and loaded with great flavor? More than likely the answer lies in a premium spice mixture.  Personally, I love using fresh herbs and spices, but during this time of year when my vegetable beds are dormant a great dried spice mix can certainly be the way to go.  One of my favorites is by Chef Belinda, a Chicagoan turned South Carolina southern belle and professional chef.  For years she's been praised for her flavorful spice mixtures which motivated her into trying her hand at selling them. The Chef Belinda Spice blends includes everything from a classic Grilling Rub, Mediterranean Steak Spice, and my personal favorite The Everyday Spice which I use on popcorn, scrambled eggs, chicken, fish, and you name it. — Heather Jones

 

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

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Last Updated ( Monday, 02 January 2012 )
 

Tasty Bubbly to Ring in the New Year: The Best Champagne of 2011

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Written by Team Project Foodie   
Wednesday, 28 December 2011

ImageEven those who aren't drawn to Champagne the rest of the year often celebrate with it on New Year's Eve.  But choosing a Champagne or sparkling wine can be a daunting task, given the vast number of choices available in all budget ranges.   While it was a tough job, we made the sacrifice and set out to find you some great choices for celebrating New Year's Eve (and enjoying throughout the year). Read on to see our picks; and if you're unsure of the right way to open a bottle of Champagne, check out this great how-to video from Real Simple magazine. 

First up is a budget-friendly sleeper that comes from New Mexico. Nope, we're not kidding. Gruet's fine wines are made by a genuine French family using classic Methode Champenoise. In New Mexico. Though available in many stores throughout the U.S., go to Gruet Winery to read the history of the winery and peruse all the choices available. The Gruet Rosé sparkling wine is a personal favorite…and at under $15 per bottle, you don't need to wait for a special occasion to justify serving it. — picked by Peggy Fallon

Another inexpensive option comes from California winemaker Jennifer Wall at Barefoot Bubbly, where she is known for her fruit-forward wines. At $10, the Barefoot Bubbly Brut Cuvee can't be beat as an affordable choice; and its sweeter profile appeals to many who normally eschew the bubbly.  

If you're looking for something a step-up without completely busting the bank, then consider the Pol Roger Brut Reserve 'White Foil' Non-Vintage and the Veuve Clicquot Brut Yellow Label.  The Pol Roger Brut Reserve Non-Vintage ($39 at KL Wines)  is an equal blend of Pinot Noir, Pinot Meurnier and Chardonnay that Wine Spectator (91 points) says results in "Rich notes of pear pastry, toasted almond, smoke and honey are well-meshed with and balanced by fresh notes of lemon peel, quince and grated ginger, all knit with the finely tuned acidity and creamy mousse". No matter how you describe it, we found it highly enjoyable and perfect for a celebration--which may be why the Royal Household selected it for serving at Prince William's wedding reception.

While that recommendation is hard to beat, the Veuve Clicquot Brut Yellow Label ($45 at KL Wines) is also a Project Foodie favorite.  Wine Spectator (90 points) says it has "Hints of toast and biscuit accent lightly honeyed flavors of quince, apple blossom and peach in this fresh and balanced Champagne. There's a stony underpinning, with a smoke-tinged finish".  We enjoy it all year long!  — picked by Pam

Happy New Year Foodies!
Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.

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Last Updated ( Tuesday, 27 December 2011 )
 
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