Rising to the Occasion A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread... |
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Tasty Bites for Spring Even before the change to daylight savings time had us "spring forward", this year was simply flying by. Somehow, though, I always find time to relax in the kitchen... |
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Foodie Talk
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Written by foodie pam
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Thursday, 29 March 2012 |
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 Even before the change to daylight savings time had us "spring forward", this year was simply flying by. Somehow, though, I always find time to relax in the kitchen and find new things to share with foodies. This month's pick includes some great kitchen staples, addictive snacks, pick-me-up snacks and, of course, libations….
Great additions to the Kitchen Arsenal
 I've lost count of how many balsamic vinegars and olive oils I've tasted. Most often the balsamic vinegars are too sweet or artificial tasting, whereas the olive oils are either bitter or bland. Surprisingly, my latest tastings found well balanced balsamic and olive oil both from the same company: The Artisanal Kitchen. Plus, they won't bust your wallet. The Aceto Balsamico Di Modena -- Purple Label ($14.99 for 500 ml) is smooth and full-bodied with just the right amount of sweetness. The Three Olives Extra Virgin olive oil ($19.99 for 500 ml) is unfiltered and low in acid for a mellow fruity flavor. -- picked by Foodie Pam
Snackin' it up  If you are looking for a snack bar that is soft and sweet rather than the typical hard and crunchy granola bars, then give Kraft's Milk Bite a try. The Milk Bites are available in either Chocolate, Strawberry, Mixed Berry, Oatmeal or Peanut Butter and use real milk to create a soft and creamy granola bar (I found Chocolate and Strawberry equally tasty and addictive!). They need to be kept refrigerated, so be aware that this isn't something that will sit in the bottom of your travel bag for that emergency fix. -- picked by Foodie Pam
Italian Brew at Home  I tend to be a creature of habit when it comes to my morning cup of Joe. It's not that I'm against trying out new coffee beans, most simply don't get my attention for very long. Well at least they didn't. A recent tasting of Caffe Bomard from Italy not only got my attention for its great flavor and aroma, but more importantly this 100% Arabica Italian Roast continues to get my attention every morning. It is a lighter roast than some Italian roasts though, so if you are looking for an Espresso bean this may not be it. But for my French press it is perfect. Available on Amazon.com with a buy one get one free special it is currently $49 for 4.4 lbs. -- picked by Foodie Pam
The Dried Fruit Formerly Known as Prune  When fresh fruit is scarce, it used to be a challenge to add sex appeal to my morning oatmeal. Sure, there are plenty of packaged dried fruit varieties available, but reading their nutritional content on the bag made me think twice before shaking a liberal dose onto my cereal. The folks at Sunsweet have now solved this dilemma with Plum Amazins. Compared to the same size serving as raisins or dried cranberries, the Plum Amazins are less expensive, have 50% more fiber, 45% less sugar, 19% fewer calories, and a lower glycemic index. And then there are the antioxidants, potassium, plus the lack of added sugar and preservatives.
Because they are sold already pitted and diced, they are ready-to-eat for snacking, and a convenient substitute for any other dried fruit in your favorite recipes. Having them in my cupboard, I seem to find new uses every day. Adding them to salads or yogurt is a current passion. And do try them sprinkled over soft cheese, or with vegetables. (Kids adore that unexpected touch of sweetness.) Or in Moroccan-style dishes. Or tossed with salted nuts for a quick appetizer. See what I mean? The possibilities are endless. Plum Amazins are sold in an easy-to-pour 9-ounce canister in the dried fruit or produce section of most supermarkets, for a suggested retail price of $2.49. Amazin, indeed. -- picked by Peggy Fallon
Libations
While cooking is relaxation, nothing beats enjoying some champagne or wine after a long day at work. Champagne is a particular favorite of mine for a girl's evening of chit chat and nibbles (something I wish I had more time for). When I'm up for the splurge Taittinger Brut La Francaise ($45) is currently at the top of my list. Rated 91 Points by Wine Spectator, I couldn't agree more with their assessment: "A fine, very pure style of Champagne. Has hints of toast and citrus fruits that come together in a style that is almost the essence of Champagne. Crisp, rich and complex.". And it goes great with cheese! -- picked by Foodie Pam
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, 03 April 2012 )
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You Say En-dive; Those-in-the-Know Say On-deev |
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Foodie Talk
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Written by Peggy Fallon
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Thursday, 22 March 2012 |
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 Curious 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 )
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Foodie Talk
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Written by Peggy Fallon
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Monday, 19 March 2012 |
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 Fine 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 )
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Foodie Talk
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Written by Peggy Doherty Fallon
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Wednesday, 14 March 2012 |
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Rate, save, comment and tag recipes in this article |
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Rate, save, comment and tag recipes in this article |
| |   | Maggie Doherty’s Irish Soda Bread | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 My 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 BreadRecipe 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 )
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Foodie Talk
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Written by Team Project Foodie
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Tuesday, 03 January 2012 |
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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  You 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  Looking 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  Oh 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  Ever 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 )
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Tasty Bubbly to Ring in the New Year: The Best Champagne of 2011 |
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Foodie Talk
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Written by Team Project Foodie
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Wednesday, 28 December 2011 |
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 Even 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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Foodie Talk
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Written by Team Project Foodie
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Thursday, 24 November 2011 |
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 Want help finding the perfect gift for the foodie in your life? We've picked out some great choices for foodies who love wine, cheese, entertaining, baking and more including stocking stuffers, gifts under $25, mid-price gifts and even over the top gifts.
The Stocking Stuffers Even if you can't fly to New York anytime soon, you can still get a taste of Chef David Chang's wildly popular Momofuku restaurants with these handy Momofuku jarred sauces. They come in two varieties: Momofuku Asian Braising Sauce and Momofuku Clay Pot Cooking Sauce. The former is a savory-sweet blend of soy, mirin, pear, dark brown sugar, rice vinegar, apple juice and sesame oil that comes with a recipe for "Asian Braised Short Ribs" on the back of the jar. The latter is a sweet-tangy combination of soy, mirin, lemongrass, fish sauce, shallots, ginger, cinnamon and star anise that comes with a recipe for "Clay Pot Pork." The sauces are $16.95 each. Or purchase the two as a set for $24. Find them exclusively at Williams-Sonoma. — picked by Carolyn Jung
 When a whisk is too much and a wooden spoon is just not enough, bakers reach for the dough whisk-an exclusive from King Arthur Flour. Looking a bit like an old rug beater, this kitchen essential has a flow-through blade that makes quick work of everything from muffin batter to the stiffest yeast dough. $14.95 for the mini, and $16.95 for the heavy-duty model from King Arthur Flour. — picked by Peggy Fallon
 Foodies who love playing games will quickly become addicted to Foodie Fight Rematch. The trivia game combines free-form, multiple choice and true-false questions in several different categories. The questions range from simple to hard (the true-false ones get me every time!). With its small carrying box, Foodie Fight Rematch can easily travel to wherever your foodie friends gather, but you need not have a large crowd - it's equally fun with as few as two players. $15.61 at Amazon.com — picked by Pam
 Classic mojitos require a muddler for the mint, and several other cocktails benefit from muddling too. Mashing cherries with basil makes a nice twist on the classic, or fresh cranberries can be muddled for fall cocktails. These wood muddles come in three styles. $17 each at C.S. Post & Co. — picked by Lisa Lawless
 Need just a little bit more for the stocking? Measuring spoons (fancy or plain each have their place) and measuring cups (particularly the ¼ cup mini-angled measuring cup with tablespoon markers $8.32 at Amazon.com ) are great stocking stuffers year-after-year. Small cookbooks are also great for stocking stuffers. If your stuffing a baker's stocking then So, Sweet! - a collection of 50 baked good recipes from Sur La Table ($9 at Amazon.com) with recipes like Almond-Chocolate Spritz Cookies is a great stocking stuffer. — picked by Pam
Under $25 (but too big for the stocking…) Anyone who loves baking pies and tarts will surely appreciate this French-born rectangular tart pan with a removable bottom. In addition to looking quite chic, it makes serving a breeze. A mere $18 (Williams-Sonoma or Sur La Table ) will breathe new life into your baking. (Round tarts are so last year.) — picked by Peggy Fallon
 These stain-resistant, neoprene oven mitts look to be indestructible. And, you can toss them into the dishwasher for cleaning. Cloth oven mitts with burn holes may now be a thing of the past. $18.00 at Williams-Sonoma — picked by Lisa Lawless
 St. Helena's Clif Family Winery makes a handy dandy wine pouch that is a perfect gift for friends who love toting some vino along in the great outdoors. These pouches are light, unbreakable, and supposedly have an 80 percent lower carbon footprint than two glass bottles, and 90 percent less waste and less landfill space than two glass bottles. The winery was founded by the folks who invented Clif Bars. Each pouch holds the equivalent of two 750-ml bottles and keeps the wine fresh for as long as a month after opening. Each pouch is a bargain $16.99, too. Choose either a pouch of crisp, unoaked Chardonnay or Cabarnet Sauvignon. Find the pouches online at ClimberPouch or ClifFamilyWinery. — picked by Carolyn Jung
 Inventive mixologists are using all kinds of flavors in bitters these days, and there have been recipes in magazines for making bitters at home. These bottles come in just the right size with a small, squirt spout for adding a drop or two of homemade bitters to your cocktails. $23.95 at Cocktail Kingdom. — picked by Lisa Lawless
 Cloth napkins are ever so much more civilized than paper, and they're better for the environment, too. If you're hesitant to use Grandma's damask every day, check out these 100% cotton easy-care hotel linens available in ivory or white from Pottery Barn. Generously-sized dinner napkins are $24 for 6: cocktail napkins $12 for the same number at Pottery Barn . For a bit extra you can even get them monogramed, or purchase a matching tablecloth or runner. And best of all, linens ship free. — picked by Peggy Fallon
 Sipping in Style… It's time to recycle those old jelly jars and start drinking out of grown-up glassware. These Venetian-inspired hand-blown tumblers are as suitable for fine wine as they are for your morning orange juice. A bargain at $24 for a set of 4 uniquely stunning designs at Wisteria . — picked by Peggy Fallon
The under $100's -- Kicking it up a notch  Hands down, this is the best pizza stone for the grill that I've tried. The Emile Henry round pizza stone is glazed, making it not only beautiful to behold, but a little easier to slide your pizza on and off of it. Founded in 1850 in France, Emile Henry is renowned for its dutch ovens and other ceramic cookware. It's no wonder that its pizza stone heats up so evenly. It's also easier to clean than other stones. You can wipe it off or put it in the dishwasher. The $49.95 stone is available in black at Williams-Sonoma or in blazing red at Sur La Table. — picked by Carolyn Jung
 Wine & Cheese Pairings — It's hard enough to pick a great wine let alone picking a great cheese to pair with it. Pairings Wine & Cheese makes both easy with hand selected combinations of delicious artisanal cheeses and wines that make both taste better. Each pairing includes a bottle of wine perfectly paired with a half-pound of cheese; information on both the wine and cheese; and the option to purchase more of either at a discount. Available as individual pairings (about $50) or monthly subscriptions in the Wine & Cheese clubs (price depends on number of months) at www.pairingswineandcheese.com. — picked by Pam
 Several years ago a dear friend gave me a Michael Aram cake server as a special gift…and so the love affair began. Aram is an American-born artist who honed his metalworking skills in India in the late 1980's. His work can now be seen in many upscale gift shops and department stores; or check out his web site for a special selection of Christmas items and Judaica. My current obsession is a small hand-hammered stainless bowl nestled in an oxidized bronze olive branch. $79 for timeless beauty from Michael Aram. — picked by Peggy Fallon
 iPad owners already know how easy it is to cook directly from on-line recipes but depending on the type of carrying case or stand you have the logistics so can be less than ideal. The ipad Joule by Element Case has a nifty little stand that doesn't tip over, lets you angle for easy viewing while cooking in 3 different positions and doesn't take up much kitchen counter space— the trifecta for the iPad using foodie in the kitchen! $99 at tekcases. — picked by Pam
Over $100 and Big Ticket Items Fried food lover's looking to limit their fat in-take now have an option - ActiFry is a low-fat fryer that only uses 1 tablespoon of oil to make French frys! The ActiFry has a hot air distribution system that allows food to be fried with minimal oil while the food rotates inside the ActiFry. I was surprised by the French fries it produced which are a bit crispier than oven roasted potatoes. The ActiFry can make enough French fries for four people at a time, and it can be used for any sturdy fried food (the food is rotated in the pan so soft foods won't work as well), along with stir fry's, vegetables, and even risottos. $249.95 at Amazon.com. — picked by Pam
 These domes likely fall into the very special gift category for most of us, but if the occasion comes along, their pretty colors and delicate shapes are lovely. They offer a stunning way to serve pastry and cheeses. $545 - $565 at Joe Cariati. — picked by Lisa Lawless
Have foodie will travel? If you've got a foodie on your list who loves traveling (and you've got the budget) here are some options to consider:
Disclosure: Items discussed in this post may have been provided to Project Foodie by vendors, publicists, and/or manufacturers.
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 ( Friday, 25 November 2011 )
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Tasty Entertaining, Drinking and Eating |
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Foodie Talk
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Written by Team Project Foodie
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Thursday, 27 October 2011 |
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This month's What's Tasty is a mash-up of delights for the foodie. Whether you're looking for help entertaining, tea options, or hot from the oven breads we've got it…
Bamboo Chic  Have you ever seen those catalog ads for little plastic trays to carry appetizers, the ones that also have a built-in notch to hold the stem of a wine glass? The ad usually features a cocktail party filled with urbane-types chatting it up, each effortlessly balancing their personal stash of food and drink in one hand. Well, I've never been very tempted to try those trays-probably because I tend to talk with my hands. But if your friends are more subdued in their conversational skills, Totally Bamboo has made a good looking version out of-you guessed it-eco-friendly bamboo. But rather than destined to be hidden away until your next party, these dual-purpose 10 ½ x 6 ½ -inch Bamboo Puzzle Party Platters can be linked together and lined up on a buffet for an interesting serving piece. Check out their web site www.totallybamboo.com for lots of other very cool bamboo gift items, many priced at under $20. —picked by Peggy Fallon
Sassy Tea
When life gets to be a bit much, not many things can calm and center me like a great cup of tea. That being the case, I'm always on the hunt for that next great brand to make the experience that much more satisfying. Enter Village Tea Company (Dallas, TX), founded by a dashing, young, self-made man. Village Tea Company offers teas such as Sassy Green Tea and Gentle Organic Lemon Ginger tea. The quality of this tea is one that you can see as well as taste. Check them out at www.villageteaco.com. —picked by Heather Jones
Tandoor Flatbreads
 Want hot and tasty flatbread from the oven without making it yourself? Well, sometimes you can have your cake and eat it too… Stonefire Flatbreads use a commercial tandoor oven to produce authentic, buttery flatbread that will let you have that hot and tasty flatbread in minutes. The instructions say to warm the flatbread in the oven, but I found that broiling a short time adds a bit of crispness to the outside that made them even tastier. Either way they offer a quick way to have warm flatbread (aka naan) with dinner. And they store well in the freezer without compromising taste. Available nationwide see www.stonefire.com for details. —picked by Foodie Pam Disclosure: Items discussed in this post may have been provided to Project Foodie by vendors, publicists, and/or manufacturers.
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 ( Friday, 25 November 2011 )
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Foodie Talk
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Written by foodie pam
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Wednesday, 28 September 2011 |
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Do you eat responsibly? I know it sounds like a personal question along the lines of "Are you going to eat all of those cookies?", but how much you eat is not what eating responsibly is about. So what is eating responsibly? It's knowing where the food you eat comes from, how it is grown, how it is raised, how it is harvested, how it is slaughtered, how it is processed and how it is transported to your kitchen. It is the knowledge that the choices you make in selecting the food you are putting into your mouth impacts more than you. It means that when you choose to eat something that is inexpensive you understand the hidden costs of eating it. Simply put, like drinking responsibly, eating responsibly means you consider the lives of others in your choices.  Last month I was invited to a very special dinner in Des Moines Iowa in appreciation of the Hog Farmers who raise hogs for Niman Ranch. The weekend long event included a tour of a working hog farm, educational presentations, a stop at the Des Moines farmers market (absolutely huge) and an awards dinner for the hog farmers.
While you might thing the educational presentations would focus on how great Niman Ranch is—surprisingly they were heavily weighted on education rather than marketing. At the hog farm tour we learned how they ensure not only a consistent and high quality product but that the hogs are raised with care. For example, the hog farmers must qualify to be providers and are constantly scored on the quality of their product. We also learned that breed, as well as how the hogs are treated, including reducing stress, are important for a great tasting piece of pork.  On the hog farm tour we saw hogs ranging from 4 days old to several months old playing, eating and living on open ground. And while they clearly were a bit unsettled with all of us imposing on their life, in general they seemed stress free. We learned that the land on which the hogs are raised this year will rotate to another location next year so that the land can replenish itself while performing other duties. This is in stark contrast to hogs raised in confinement with streams of manure cycling by and where stress is the way of life rather than the exception. Ironically, yet not surprising in our profit driven world, we also learned that hogs raised in confinement facilities are cheaper to raise and as a result, the individual farmer may be a dying bread.
 The educational presentations continued the next day focusing on sustainability with a panel of experts from across the country discussing what sustainability is and how we achieve it. Later that night we enjoyed a pork-centric dinner while the hog farmers received awards for the quality of their product. Overall the weekend was very educational, and of course tasty, as we were served wonderful dishes made with pork the entire weekend.
So how does this fit in with my question of eating responsibly? Honestly, it is the basis for the question. A weekend of observing people passionate about the product they produce made as great an impression as the various educational aspects of the weekend. And while I can't say I've consciously thought of eating responsibly for very long, indirectly I've been doing it for a while with my choices of eating locally, eating seasonally, shopping at farmers' markets, and making as much of my own food as possible. Yet, I admit, until the weekend in Des Moines I bought meat at the grocery store without thinking of where it came from or why that was important to understand (beyond that higher quality meat tastes better). I failed to ask myself was the animal raised responsibly and if not what impact does that have? Does this mean I will never again buy meat in the grocery store without an assurance of how it is raised? No, because sometimes we have very limited choices, sometimes money is tight and sometimes we are rushed. But, armed with the knowledge of the impact of my choices, I will try whenever possible to make a responsible choice. I hope you will do the same and that the next time someone asks "Do you eat responsibly?" you can proudly declare you do. 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, 28 September 2011 )
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Tasty Fun in the Kitchen and Beyond |
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Foodie Talk
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Written by foodie pam
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Thursday, 18 August 2011 |
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Whether you're looking for some fun while cooking, a handy condiment, a great Spanish wine, or a weekend of wine tasting, you'll find it in this month's What's Tasty...
 I"m not sure my mother actually said this, but I'm sure someone's mother tagged the phrase—"Dress for the job". That's why construction workers don't wear suits and chefs wear aprons, but nothing says that an apron has to look like a rag. Still, I admit accessorizing in the kitchen with a gorgeous apron isn't something I'd normally fall head-over-heals for. Yet... I have thanks to Flirty Aprons: fashionable aprons that add a little extra something to time in the kitchen! The aprons come in fun-named styles like Sugar n’ Spice, Strawberry Shortcake, Very Cherry, Frosted Cupcake, Sassy Black and more. Frosted Cupcake adds fun in everyday cooking but Sassy Black has a chic flair to it that will be perfect for me to wear while finishing dinner at my next dinner party. They also have matching aprons for kids, although Strawberry Shortcake is probably a better choice for that than Sassy Black!
 Yes, I know, I know tomato season has barely ended and here I am talking about canned pasta sauce. But even the best of us don't always have the time, energy or desire to make our own sauce. Or perhaps you have a lack of tomatoes as I did this year (I'm blaming the weather...). Whatever the reason commercial sauce has its place. La Famiglia DelGrosso — a family-owned pasta sauce producer that has a line of sauces inspired by family members. Each sauce matches with a family member's memories that inspired the flavors such as Aunt Mary Ann’s Sunday Marinara, Aunt Linda’s Arrabbiata Memories and Uncle Bo’s Roasted Red Pepper Sauce. Not only is it fun to read the inspirational memories but the different sauces are also fun to try and they taste good too!
 In recent months I've tried several Spanish whites. I wasn't on a specific quest, I was just looking for something other than a Chardonnay or Sauvignon Blanc. To my surprise not only did I find a great tasting white but one that won't break the bank. Albariño (US $15) is a crisp, fruit-forward wine from the signature varietal of Spanish winery Martín Códax. Had I been on a quest it would have been very successful indeed!
 Speaking of wine, if you live near the California Central Coast and enjoy wine then you may want to check out Sunset SAVOR the Central Coast. This 4-day event includes area winemakers, chefs, and artisanal food producers. On October 1, Paso Roble's will host Paso Glow—a food and wine dinner under the stars and with star chef Celebrity Chef Cat Cora. Better yet, until midnight August 25th, Travel Paso Robles Alliance is offering a chance to win tickets to the events. Get all the details on the contest at the Travel Paso Robles Alliance website. Disclosure: Items discussed in this post may have been provided to Project Foodie by vendors, publicists, and/or manufacturers.
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, 17 August 2011 )
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What's Tasty: Breakfast, Gourmet Treasures, Wine and Dining… |
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Foodie Talk
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Written by foodie pam
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Monday, 23 May 2011 |
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A Wholesome Breakfast  While I love a hot cooked breakfast, I'm not much of a morning person so I often resort to cold cereal for breakfast. If that rings a bell with you or if you prefer not to search for a recipe prior to your first cup of coffee then Jack and Jason's Pancakes may be a great option for you. Unlike many prepared pancakes Jack and Jason's are made with organic ingredients. And they are made with whole wheat flour which gives them a healthful slant. They do require measuring milk and mixing an egg but otherwise are a prepared mix. Available flavors are original, blueberry, banana walnut, double chocolate and pumpkin spice.
A Daily Treasure  Daily Gourmet provides a daily blast of new food products combined with great deals for the savvy foodie. Dubbed as a 'personalized guide to the world of gourmet food' the Daily Gourmet offers great deals on gourmet food items. For example, today's deal is on a two-bottle set of single-varietal Vino Vinegar. Both of the vinegars are award winning. The Syrah vinegar won a 2009 Gold medal and the Merlot vinegar won a 2010 double-gold both at the Sonoma County Harvest fair. We recently had the pleasure of testing out these vinegars which have the character of their corresponding fine wine translated into a tasty vinegar. The Daily Gourmet offer for this two-bottle set is $22.00 which includes shipping. Normal retail price is $30 + shipping. Other Daily Gourmet offerings are both equally cost conscience and tasty.
Adult-Style Summer Fun As the weather turns warmer we're happy to adjust to open windows, shorts and patio dining. Similarly, our wine choices need to transition; those bold red wines become less appealing and lighter wines make it to the table more and more frequently. A rising trend we've observed this year is the Rosé. Be it a Sangiovese Rosato from Silverado Vineyards in Napa, a Jaboulet Parallel 45 Cotes du Rhone Rosé from France, or an El Coto de Rioja Rioja Rosado from Spain, Rosé provides the cool refreshing crispness of a chilled wine while giving you a hint of their bold red cousins. Indeed a Rosé is almost like having your cake and eating it too… Foodie Find of the Restaurant Kind Last up, while I don't normally talk about restaurants this find deserves a great big shout out. Located in a modern version of a barn, BarnDiva (Healdsburg, CA), quite simply knocked my socks off last month when I dinned there. The flavors were bold, innovative and refined all at once. And unlike many restaurants the greatness followed thru all the way to dessert. If you find yourself in Healdsburg I recommend giving them a try. Disclosure: Items discussed in this post may have been provided to Project Foodie by vendors, publicists, and/or manufacturers.
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, 14 June 2011 )
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Admit it, we're all addicted to cookbooks… |
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Foodie Talk
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Written by foodie pam
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Monday, 09 May 2011 |
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Ok, my turn. Hi, my name is Pam and I love cookbooks. No, the truth is I'm addicted to cookbooks. And I'm willing to bet that if you're reading this you probably are too.  Just one of my many cookbook stashes For me, it all started innocently enough. I moved out of my parents house, got an apartment and my mom bought me my first cookbook-"The Better Homes and Gardens Cookbook" (Yeah, that's it, we'll blame this all on mom!). It had the recipes I grew up on. But since I was on my own I wanted to try *new* recipes. I subscribed to a magazine. The next year I subscribed to more and by the time I got married my husband and I were eagerly trying new recipes all the time. Life was good. We'd get a few magazines a month, pick out recipes to try and cook them. Over time the magazine pile grew, the recipes to try grew and we couldn't possibly cook them all. I'm not one for chaos. That's why I started Project Foodie - I kept losing track of the recipes in all those magazines.
For a short time life was good again. Chaos was limited. Then one day, a package arrived by UPS. I hesitantly opened this unexpected package finding a cookbook. I honestly don't remember which one; but I am sure that when that book arrived I owned less than 10 cookbooks. I was a cookbook novice. I'd heard stories of people who owned hundreds of cookbooks, but couldn't imagine why. Until I sat down and read the cookbook. That was the day my addiction started. Today, my cookbook collection spans several rooms. I've lost count how many I have. I frequently enter a room and 'find' some cookbooks in a corner. And lest you think I'm the only addict in my house my husband has his own piles of cookbooks. Chaos again entered my life. But not in the way you might think. This time my problem was finding new cookbooks to feed my addiction. Search the web for cookbook reviews and book sellers pop-up. Sure you'll find some reviews but, I at least, find it difficult to find lots of reviews in one place. That was the seed for CookBookKarma. Finding cookbooks. Then one day while browsing tastespotting, or was it foodgawker, I'm not sure which, it hit me. Wouldn't it be cool if we could get a visual on the cookbook reviews? BINGO - cookbook reviews + fabulous food photos; CookBookKarma was born. And life is good again. CookBookKarma feeds my cookbook lovin' soul. If you love cookbooks check it and I bet it will feed yours as well… 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, 14 June 2011 )
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