 Feeling a bit overwhelmed by the avalanche of wonderful recipes in this month's magazines, not to mention the holiday rush? Well, don't let either get to you; sit back, relax and read our take on this month's magazines along with our picks for great recipes to try. And if you're searching for Holiday recipes, try browsing the HolidayBaking, HanukkahDinner and ChristmasDinner tags. Happy Holidays!
Cookies! Need I say more? The hard part is choosing which to bake first. Will it be the cute-as-a-button glittery lemon sandwiches? Orange pistachio crescents? Dulce de leche half moons? In my case, it'll probably be all three. If you're still hunting for new holiday dishes to add to the big festive day, you're sure to find something tempting in the feature "Comfort and Joy'' which is what the holidays really are all about, aren't... |
 The first time I heard the name Tyler Florence it was in connection to the New York restaurant Cafeteria, which was a favorite spot for the Sex and the City girls and at the time known for having the best Macaroni and Cheese in town. But, the South Carolina native has made the transition well from Master of Mac and Cheese to Food Network Star and virtual household name. In his new book, Dinner At My Place, he shares with us some of his favorite menus. Menus, that is, that he's prepared at his Mill Valley California home where, as he once told a neighbor his, "my house is the best restaurant in town". Tyler - I feel the same way about my own home! This cookbook has a menu designed for everyone and just about every occasion from the common to the obscure. A celebration for Dungeness crab... |
 It’s that time of year again; time that is, for the Project Foodie Top Cookbook choices. This year the selection was a team project with Carolyn, Heather, Peggy and I each selecting our favorite recipes from one of four categories: Baking, General, Seasonal and Specialty. Over then next few posts we will share our choices, starting today with the top Baking cookbooks of 2008. "Martha Stewart's Cookies'' by Martha Stewart. Cookies are my favorite thing to bake, and I've been wanting to bake everything from this book ever since I got it. There are two features of this book that I especially love. One, there are photos of every cookie. And two, the chapters are divided into cookie texture types, such as "Light and Delicate,'' "Soft and Chewy,'' and "Rich and Dense.'' Must try recipes: Chewy Molasses Crinkles, and Brown-Butter Toffee Blondies. – picked by Carolyn... |
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Georgian Nagobilevi Village Tea |
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Georgian Tea History  Georgia is a former Soviet state located between Turkey and Russia on the Black Sea with a highly varying geography ranging from flat plateaus to mountainous regions. Those regions located in the foothills of the Caucasus Mountains have fertile soil, fresh running water, and clean air that makes them exemplary growing conditions for teas and interestingly, for grapes. Georgian tea growing began in the mid-1800's with reports of the initial importation of Chinese tea plants and seeds as early as 1847 and as late as 1897. While the exact date is unclear, it is clear that the initial tea growth produced high quality gourmet teas. Although Georgia is only the size of West Virginia it quickly became the largest producer of tea within Russia. In the early 20th century, due to the high demand for tea within the Soviet Union, Georgian tea became an essential commodity. Later in the century efforts by botanists to optimize tea growth within Georgia allowed growth of tea extremely well adapted to the Georgian climate and soil.
About Georgian Nagobilevi Village Tea  Since its independence from Russia in 1991, Georgia's teas are once again making an appearance on the market. From start to finish, the teas are all picked and processed by families who have been cultivating the tea for generations. The Georgian Nagobilevi Village tea comes from the western area of Georgia. It has extremely long, bold, jet-black, wiry leaves that produce a light amber cup with a mild, smooth, full flavor, a mellow winy character and a lingering delicate sweetness. Georgian Nagobilevi Village tea resembles a cross between the Ceylon Orange Pekoe and the China Black teas. The Ceylon is similar in color and mild smooth taste; the china black has the mellow winy characteristics. The Georgian tea stands out above these two with its large twisted leaf and delicate sweetness that shines through in this full flavored tea.
Tea Preparation Brew Georgian Nagobilevi Villag tea at 212º and steep for 3 minutes. About the Tea Taster  Simpson & Vail are purveyors of fine tea with an on-line store and a retail store. At Simpson & Vail you will find a wide selection of Teas, Coffees, teaware, and food related items. If you are in the area of Brookfield, Connecticut stop by and visit them. Each Saturday from 10 am - 4 pm they offer samplings of 4 teas. Whether on-line or in-person, Simpson & Vail is a great place to explore new teas or to simply indulge in your long time favorites.
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FOODIE HEATHER
Sweet Potatoe & Apple Puree I'm always on the look out for new side dishes and this one is not only good but economical too. Using two of the current seasons food items that... |
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FROM THE CHEF
In Search of the Perfect Apple Pie My mom taught me everything I know about baking. At least that is what she tells me to say to people whenever they ask how I learned to bake... |
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FOODIE HEATHER
Project Foodie Holiday Gift Guide – Foodie Gifts on the cheap (under $25) “It’s the most wonderful time of the year”…if it's so wonderful then why do we all stress about finding that perfect gift for the kids, husband, in-laws, boss, siblings,... |
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FOODIE PAM
If someone with a magic wand would grant me three restaurant reservations anywhere in the world, one of the restaurants would certainly be Ferran Adria's elBulli. Sadly, I don't... |
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