Edible Tidbits

2010-12-05T07:34:00.000-08:00

Quinoa Croquettes

As researchers often say, ‘Quinoa is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants, and phytonutrients.’ I guess I can see why the Incans referred to it as the ‘grain of the gods.’
Yes, I love quinoa -- with its nutty, somewhat toothsome bite. And, whenever I have it I just can’t get enough. Problem is, I don’t prepare it often enough.

Yes, I have one favorite quinoa recipe that I weave into my weekly menu planning over at Familyeats.net . . . the Quinoa with Spicy Pintos, but, for all its goodness and a taste that I love, I just haven’t added many quinoa recipes to my weekly menu.
However, one afternoon last week, when I was scavenging through my pantry and fridge to see what I could prepare for the twins (other than peanut butter and jelly), the quinoa caught my eye. It jostled a memory of an appetizing picture that recently caught my eye while thumbing through Anna Getty’s Easy Green Organic, so I dug it out to see what it was all about.
Within 20 minutes, I had a delicious lunch of quinoa croquettes that I couldn’t get enough of – of course, the girls didn’t want to touch it. That’s OK, because that meant there was more for me to enjoy.
I did share, however, with Greg, when he returned from his meeting – only enough to ensure that I had some leftovers for lunch the next day. As for the twins . . well, I caved and gave them peanut butter and jelly. Their loss.

Quinoa Croquettes with Cilantro Yogurt Sauce

Cilantro Yogurt Sauce
1 large bunch fresh cilantro, stemmed
¼ cup soy sauce
¼ cup ume plum vinegar
1 small white onion, quartered (about ½ cup)
2 cups plain yogurt
1/3 cup olive oil

Quinoa Croquettes
1 cup quinoa, washed thoroughly
1 medium carrot, peeled and grated on medium holes
1 small zucchini, grated on medium holes
1 scallion, finely chopped (white and green parts)
1 tsp garlic powder
1 tsp salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
¼ cups all-purpose flour
Grapeseed oil for cooking

To make the sauce, combine the cilantro, soy sauce, vinegar and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at lest 1 hour.

To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool

When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg and flour. Mix well. Using your hands, form the mixture into patties about ½ inch thick and 2 inches in diameter.

Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. When the cakes are golden, turn them over and cook until the second side is golden. Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.

Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with Cilantro Yogurt Sauce. Or put the yogurt in a bowl for dipping. Top the cakes with grated carrot and zucchini.

Serves: 6 as a starter
Source: Anna Getty’s Easy Green Organic, Chronicle Books

For more great recipes and articles, visit us at Family Eats.

2010-11-03T10:21:00.000-07:00

Dealing with My Garden Guilt

As I step into the backyard, it looks different. Sure, the kids are still there playing on the swings. The balls, hula hoops, and sand toys are scattered around the yard, and the weeds are overtaking the few patches of grass. But as I look to my left, the summer garden is gone. The tomatoes have been pulled, the strawberries are no longer popping up, the beanstalks and peppers are missing, and the apples have stopped falling off the tree.
But all is not lost. Lonely in the corner of the bed, the pumpkin vine still grows strong and 5 medium-sized pumpkins are still hanging on.

In the kitchen, I have pears in the freezer, one last cucumber in the crisper, and a bucket filled with green tomatoes that has yet to ripen. We have truly enjoyed the abundance from our first-ever backyard garden, but I have to admit that it has been a challenge to keep up with the bounty – to use what it produced before it went bad
To help us deal with some of our over-abundance, we filled a box with pears and left it in the teachers’ lounge. With hundreds more, we traded pears at the backyard exchange, distributed to local food shelters, made them into pear pocket pies, pear tarts, and created a delicious pear and gorgonzola pizza. Yet there, next to the door, sat a bucket of fully ripe pears beckoning me to do something with them. When I finally got around to it, I was too late, the bees took over and the pears had already become a soft mess.
The same was true for the tomatoes – We sat waiting and waiting for the tomatoes to arrive. When they did (late this season), we couldn’t keep up with them. We picked baskets full each day. I made tomato sauce, tomato soup, sautéed them up for dinner, baked and drizzled with balsamic and Parmigiano-Reggiano. Our friends looked at us wearily when we offered some beautiful heirlooms for their family, “No thanks,” they would say with an apologetic smile, “but our neighbors just gave us a bunch.”
I was determined to use them all, so I searched online for more recipes, and in an attempt to get the kids to eat more, I made a big deal at the dinner table, “Oh remember when you planted these seeds in the Spring? I guess these are your tomatoes, Keely. Go ahead, try them!”
Still it wasn’t enough.
I felt a hurt in my heart when something turned bad, because after all our effort (OK, mostly Greg’s efforts) I allowed something to rot, to mold right there on the counter, unused, and unloved.

But I still have one more chance . . . the pumpkins!

We grew some. We bought some. We carved some. We still have some.

The carved pumpkins have already melted into a pile of mold, but there remains a handful sitting on the table, keeping a bit of the Fall spirit in the home until we need to make way for our Christmas decorations.

I can’t let these pumpkins - nurtured from tiny seeds and protected from the neighborhood deer - reach the same fate that the carved ones did; the same fate that some of the tomatoes reached . . . moldy, unused and tossed in the garbage.

So, I’m ready to get cooking.

All varieties of pumpkins are edible, but the Sweet (pie) pumpkin is the one that is the most flavorful for cooking. These cooking varieties have shallower fluting and more spherical. They have thicker walls and are generally smaller than carving pumpkins. When comparing same-sized pumpkins, cooking pumpkins feel heavier than common carving pumpkins. They have a deeper flavor and added sweetness.

Cooking a pumpkin isn’t something that I often do, so I pull out my much-referred-to Melissa’s Great Book of Produce by Cathy Thomas (John Wiley & Sons, Inc.) in search of pumpkin cooking tips. Here’s what I found:

“To cook flesh, cut off stem end with a sturdy knife. Scoop out membranes and seeds with a sturdy spoon (reserve seeds for roasting). If not baking whole, but pumpkin into wedges, then peel and cut into chunks.
To cook flesh, boil or braise trimmed chunks in a small amount of water or broth, or steam trimmed chunks. Puree, if desired. Pumpkin chunks can be brushed with a vegetable oil or olive oil, then grilled.
To use as a container, scoop out the seeds and membranes. Use raw or bake on a sturdy, rimmed baking sheet at 325 degrees F until the flesh is tender.”

Yes, I know, buying canned pumpkin is so much easier, but I guess my decision to use our homegrown pumpkins to make something delicious is part of the process of alleviating some of my garden guilt.
Next year, perhaps my garden guilt therapy should include a bit of canning. Until then, I’m off to enjoy some Pumpkin and Parsley Risotto Cakes, straight from the garden.

Pumpkin and Parsley Risotto Cakes

When preparing risotto for risotto cakes, ensure the mixture is slightly drier than when you serve it as a main course. To serve traditionally, as a wet dish, increase stock by ½ cup.

2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 ½ cups risotto rice
½ cup white wine
3 cups hot chicken stock
1 cup grated raw pumpkin, skin and seeds removed
¼ cup chopped Italian parsley
½ cup grated Parmesan cheese
salt and ground black pepper
2 tbsp corn meal

Heat oil in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Stir in rice.

Increase heat and add wine. Allow wine to evaporate then add stock, pumpkin and a little salt. Once stock boils, reduce heat to lowest setting, cover and cook for 15-17 minutes, stirring until rice is tender and creamy. Mix in parsley and cheese and adjust seasoning to taste.

Spoon mixture into greased muffin pans or shallow oiled tray. Flatten top evenly, scatter corn meal on top of risotto and lightly pat down. Chill for at least 5 hours.

When ready to serve take mixture out of muffin pans or, if it is on a tray, cut into small shapes. Heat oven to 400 degrees F, and brush or spray risotto cakes with a little oil. Place on an oven tray and cook for 10 minutes or pan fry for 5 minutes.

Makes about 24 cakes
Source: Savour Italy: A Discovery of Taste by Annabel Langbein, Graphic Arts Center Publishing.

For more delicious pumpkin recipes, visit Family Eats.

2010-10-20T09:22:00.000-07:00

Rethinking My Full Disclosure Policy

I’ve always been a full disclosure kind of girl. That is, when it comes to feeding my kids. I’ve been a Mom for almost 7 ½ years. And, during that time, I can count on one hand the number of times I attempted to hide a vegetable or something I wanted my kids to eat in the food I prepare for them. Needless to say, I’ve never been a fan of Jessica Seinfeld’s Deceptively Delicious cookbook, which is filled with secrets ways of getting kids to eat good food. Why hide a carrot by pureeing it beyond recognition and then spoon-feed it to your kids? They’re unknowingly chomping it down in a sauce and never getting the opportunity to learn how to experience the different flavors and textures of foods. Sooner or later, you’ll want to stop hiding the food, and you’ll be left to fight the carrot (or whatever food) battle with them. My mantra is to let the kids know what they’re eating. Let the kids crunch on a carrot, not one hidden in a sauce. Put food on their plates, meal after meal. They may not eat it the first time, the second time, or even the tenth. But most likely, they eventually will.

However . . today my full disclosure policy left me with half-eaten muffins scattered throughout the house (see photo at left). You see, I made Sweet Potato Muffins. To me, they were delicious. But when I answered the “What’s for snack?” question at school pick-up with full disclosure: “I just made sweet potato muffins,” I realized the kids thought differently. Their silence let me know that perhaps I was a bit too honest. My hopes were further dashed at home when I saw their faces as they grabbed the muffin and brought it cautiously to their mouths.

I do have to say, Addison gobbled them up without a complaint. Keely started to eat one, but like the other two, she quickly realized that this just wasn’t the muffin she had hoped for. They were moist, they were almost creamy in the center, just like the kids like. The problem was that those sweet potatoes weren’t in the only form my kids will eat sweet potatoes – fries.

I now sit here wondering if I hadn’t fully disclosed the muffins as ‘sweet potato’ muffins things would have been different. If I had stretched the truth and said something along the lines of “Halloween spice-flavored muffins,” would they have gobbled them ALL up. I may never know the answer to this question because my kids have a very strong food memory. If I tried to slip these muffins past them within a 2-year period, they would see through my ruse.

It’s now the morning after, and the same pile of half-eaten muffins sit on the counter, yet I’m not ready to trade in my Full Disclosure Policy for the Deceptively Delicious Policy. I will, however, be sure to add an addendum to my approach*

* if required, use the Don’t Ask Don’t Tell Policy.

Don’t let my kids dissuade you from trying these. I like them, Greg likes them, and Addison likes them . . . and that’s 50% of my household.

Happy baking!

Laura

Sweet Potato Muffins

1 cup unbleached all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ cup light olive oil or canola oil
1/3 cup brown sugar
1 large egg
1/3 cup low-fat yogurt
1 tsp vanilla
¾ cup shredded carrot
½ cup mashed roasted Beauregard, Garnet or Jewel yams
2 tbsp sesame seeds
1 tbsp pumpkin seeds

Preheat oven to 375 degrees G. Place paper liners in the cups of a 6-cup muffin pan.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt. In another bowl, combine the oil, sugar and egg. Mix in the yogurt and vanilla. Stir in the carrot and sweet potato. Add the wet ingredients to the bowl of dry ingredients, and mix just until blended. Spoon the batter into the muffin cups, filling them to the top. Sprinkle 1 tsp sesame seeds and a few pumpkin seeds over the top of each muffin.

Bake 22 to 27 minutes, until the muffins are lightly colored and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then un-mold, and cool completely on a wire rack.

Makes 6 muffins

Source: 12 Best Foods Cookbook, by Dana Jacobi, 2005 Rodale

2010-10-18T07:24:00.000-07:00

Buckeyes

aka peanut butter and chocolate treats

As a native Ohioan, I can declare, “I’ve from the buckeye state.” Usually, I get blank stares when I say that, followed up with, “What the heck is a buckeye?”
It doesn’t really matter, but in short, the buckeye is a nut from a deciduous tree (of the same name) from the Horse chestnut family. That’s all you need to know.

Now, on to more important things . . . the buckeye treat.
Anyone who hails from Ohio, knows what I mean. Buckeye Balls are little chocolate and peanut butter balls that are addictive homemade versions of peanut butter cups.

They’re easy to make, and even easier to plop in your mouth.

Just be warned: They’re addictive.

Buckeye Balls, aka peanut butter and chocolate treats.

Source: a tattered recipe dug up from who-knows-where, inspired by a college friend from Columbus, home of the Ohio State Buckeyes.

Ingredients:

1 stick butter (softened)

1 1⁄2 tsp. vanilla extract

3⁄4 cup creamy peanut butter

1 lb powdered (confectioners) sugar

12 oz. package of semi-sweat chocolate chips

1 tbsp. butter, margarine, or vegetable shortening (vegetable shortening is preferable)

1. Combine 1 stick butter, vanilla, and peanut butter in mixing bowl.

Continue mixing as you slowly add in the sugar

(amount may vary - more or less – until the mixture can be easily formed into balls without being sticky)

2. Form 1” to 2” balls with the dough and place them on a cookie sheet lined with wax paper. Chill the peanut butter balls for at least 2 hours.

3. After balls have chilled, combine the shortening and semi-sheet chips into a double boiler.

4. Using a toothpick (or small skewer) pick up the peanut butter balls and dip them in the chocolate. Leave a portion of the balls un-submerged because the candy should resemble the buckeye nut (refer to pictures)

5. Place onto a greased cookie sheet, and chill until chocolate coating has hardened.

Enjoy! And, as always, join me at Family Eats, where we reconnect with the food we eat and the family we love.

2010-10-13T09:16:00.000-07:00

The Hot Potato Post

(as in, Dropped Like a, How to Play, and How to Make)

I entered, I played, I played hard, I played by the rules, I got cut. That’s the story I hear again and again from my FoodBuzz friends who participated in the 2010 Project Food Blog competition.
After I got dropped I vented, I posted. Now I find myself drawn to all those other ‘venting’ posts appearing in my inbox. A common thread within each is the feeling that we’d all been dropped like a hot potato. The email of rejection is short, curt, to the point - something along the lines of “your participation is no longer required in this contest.”
I like how Zomppa explains the feeling of participating and then being dropped like a hot potato. Here is a snippet from a recent Zomppa entry entitled, “Dear Foodbuzz: French Apple Tart”

“And for what? For a letter of rejection? During this 3-week period, you did NOTHING but tell us how much you wanted us and then, BAM!? All of the sudden, we aren’t good enough? You get a little taste of us and then you decide we don’t suffice? Somehow, we just don’t do it for you anymore?”

Yeah, I’m with you Zomppa.
In the moments after the arrival of the email, I felt like I had just been dumped by a boyfriend . . . given no explanation as to why we were no longer compatible, why we were no longer together, why we couldn’t continue in this relationship. After all, I did exactly as you asked. I gave back to you with all my energy and focus (I planned, I wrote, I snapped pictures, I pushed aside life-as-usual for you, I voted).

Actually, I’m over this breakup. Yes, I have minor pangs of jealously when I see you courting someone else, but it is clear, you want to play the field. I’m happy to have my freedom back. I’m happy to blog about what I feel like blogging about. I’m happy to make it through a meal without taking a photograph of it.
But, I’m still drawn to you. I’m not totally over you. And maybe, just maybe, if you’re good enough, and you make some changes, I'll take you back next year.
In the meantime . . . today, I was inspired to create by Zomppa’s post. In the spirit of the current PFB challenge: Picture Perfect (step-by-step photo tutorials), I dedicate the following two Hot Potato tutorials to all of those PFB contestants who have been dropped like a hot potato.

Version One - Hot Potato Game

Yes, I know, this isn’t food related – but perhaps it will serve as a great dinner party game.

Ingredients:
2 or more players
1 potato
music to taste (make sure it can be easily paused and restarted)

Instructions:
1. Gather players in a circle – standing or sitting.

2. Hand one person the potato and start the music.

3. Players pass the potato to their neighbor. Play continues until the music is stopped.

4. Person holding the potato when the music stops is holding the ‘hot’ potato and is now out of the game.

Note: Some are good sports - Addie says "Darn!"

Warning: Some people get upset.

5. Continue game until one person is left. Winner is the player who has never been left holding the potato when the music stops.

Have Fun!

Version Two - How to Make a Hot Potato

Ingredients:

Potato
Toppings – such as butter, sour cream, cheese, salt, pepper, chives, bacon . . . your choice.

Instructions:
1. Preheat oven to 400 degrees F

2. Scrub potato; then pat dry.

3. Pierce skin of potato with something – knife, fork, skewer, kitchen shears, drill bit . . . your choice. (notice, we reuse our skewers!)

4. Place potato on baking sheet and put in preheated oven. Bake for an hour or more until aforementioned piercing implement can be easily inserted into the potato.

5. Remove from oven and slice lengthwise down the center. Be careful, it’s a Hot Potato! Top with toppings of your choice. I choose butter, salt and chives. However, I don't have any chives today, so to add a bit of color, I chopped up some leeks.

Hey, potato lovers remember to celebrate potatoes on the following days:
* September is National Potato Month
* March 14th is National Potato Chip Day
* July 13th is National French Fry Day
* February is Potato Lovers Month
* August 19th is Potato Day.

As for all current and past PFB contestants (except one luck winner), celebrate your own personal Dropped Like a Hot Potato Day – mine was October 1st.

2010-10-09T09:49:00.000-07:00

Reacquainting Myself with the Oreo Cookie

Oreo cookies are an American favorite that have remained virtually unchanged since they were introduced to us in 1912. Today, the original cookie has become an icon of our childhood days, and has provided Nabisco with an opportunity to build upon that Oreo cookie empire. Now we have more than 60 Oreo SKUs to choose from, including things like Double Stuf, Golden Oreos, White Fudge Covered with Chocolate Creme, Minis, low-carb Oreos, Halloween with orange crème, and limited edition football-shaped Oreos for tailgate parties. There is an Oreo for every occasion.
And, if you are looking to enjoy the flavor of Oreos outside of the cookie experience, there is a world of recipes that allow you to do so – from piecrusts, to mixing them Cool Whip, or deep-fried Oreos. If that isn’t enough, you can also find the Oreo ‘flavor’ in a host of packaged goods including Oreo-flavored cereal, Oreo cookie ice cream, and even a Japanese Oreo Matcha candy bar.
With all that Oreo cookie goodness surrounding me, I have to admit that I can’t remember the last time I ate an Oreo cookie. Am I un-American? Or just turned off by what can be found on the ingredient list?

Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine
Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Partially Hydrogenated Soybean Oil, Cococ (Processed with Alkali), High Fructose Corn Syrup, Whey (from Milk), Cornstarch, Baking Soda, Salt, Soy Lecithin (Emulsifier), Vanillin - an Artificial Flavor, Chocolate.

Yep, that’s what an Oreo is made of, and that list of undesirable ingredients just doesn’t sit well with me.
Actually, I don’t think it sat well with my brother either. I can still vividly remember the day nearly 35 years ago when he downed a whole row of Oreos. That night, he got sick . . . all over me ;-(
Needless to say, I haven’t been a big fan of Oreos since . . . until the other day.

A care package arrived from Mom. Among the craft supplies for the kids, Halloween decorations, and pictures from their latest European trip, was a small container of homemade Oreos.

They didn’t last long. The homemade version tasted just as I had remembered, only better. And, while they probably aren’t the healthiest treat to keep around, the recipe offered me a version of the store-bought variety that I could live with.

This weekend, I am once again becoming an Oreo fan, except this time around, it’s the homemade version. And, I may even make an extra batch and send them to my brother. (This time, I will keep my distance).

CREAM-FILLED CHOCOLATE SANDWICHES

(OREOS)

Makes about 30.

1 ¼ cups all-purpose flour

¾ cup Dutch-process cocoa powder

1 tsp. baking soda

¼ tsp. baking powder

1 ½ cups sugar, plus more for flattening cookies

10 tablespoons (1 ¼ sticks) unsalted butter, room temperature

1 large egg, room temperature

Vanilla Cream Filling

1. Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about two minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

3. Using a 1 ¼ inch ice cream scoop, drop dough onto parchment-lined baking sheets about two inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

4. Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

5. Place cream filling in a pastry bag fitted with a piping tip, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to two days.

VANILLA CREAM FILLING

Makes about 1 cup.

½ cup (1 stick) unsalted butter, room temperature

½ cup solid vegetable shortening

3 ½ cups confectioners’ sugar

1 tablespoon vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about two minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

2010-10-04T14:33:00.000-07:00

Our Luxury Dinner Party
(AKA The Would-Have-Been PFB #3 Post: Had I Made the Cut)

  This past Friday, as 12 o-clock rolled around, I stopped changing the kids’ beds and ran to my computer. I logged on to see if that coveted trophy would be attached to my Project Food Blog profile. But alas, it wasn’t. I was bummed, wondering how I missed the mark. I was confident (in a non-conceited way) of my efforts and my post, and had felt pretty sure that I would at least make it past this round.
  But I didn’t have time to wonder why and cry over not making the cut . . . I had to jump into action. That’s because I had followed the advice of the Food Buzz editors, who suggested that it would be a good idea to start planning for the next challenge, the Luxury Dinner Party, in the event that I’d make it to the next round.
  I obliged and now I had a fridge full of food, seven friends coming at 4:30, and a little girl sitting in her kindergarten class making place cards for our dinner table. I wiped away my tears, got a hug from my husband, and promptly headed back into the kitchen. There were sweet potato fries to be made, apple bunuelos to get in the fridge, and chimichurri sauce to be whipped up.
  Tonight it would be a South American inspired ‘luxury’ dinner. Notice that I place luxury in quotation marks. That’s because I need to clarify just what luxury means to me.

  When posed with throwing a luxury dinner party, it was the word luxury that made me cringe. You see, when I think of luxury, two words come to mind – time and money; neither of which I have much of at the moment.
  For those who don’t know, I’m a mom of four young children ages 7, 5, and a pair of 3 ½ year old twins. To me, luxury is the opportunity to go to the bathroom without having someone burst through the door asking for something (cat included). Luxury is getting the kids to bed early enough so I can spend a few moments alone with my husband before I plop into bed totally exhausted. Luxury is finding the time to remove the final bit of toenail polish that I had applied during my self-pedicure three months back. Luxury is splurging on ice cream for the kids on a warm Saturday afternoon. Now, that is what I call luxury.

  But, my trusty Webster’s New World Dictionary revealed something else.
Luxury is:

1. the use and enjoyment of the best and most costly things that offer the most physical comfort and satisfaction.
2. anything contributing to such enjoyment, usually something considered unnecessary to life and health.

  My response to definition No. 1: I don’t have the luxury to consider enjoying the ‘most costly things.’ Without going into much detail, the economy has wreaked havoc on us, and I’m on a strict budget. I have set my weekly food budget so there would be no caviar, high-priced wines, or expensive cuts of meats. I couldn’t blow my weekly food budget on Friday night’s meal – I had a family of six to feed the rest of the week.
  And, as for the ‘physical comfort and satisfaction' that Webster’s notes, well the best I could even ask for is the quiet I seem to get when I drag the pile of laundry into the living room to be folded – the kids immediately find something else to do, far away from the laundry.

  When planning this Luxury Dinner Party, I had to keep the following in mind: I didn’t have the luxury of toiling away in the kitchen for hours, preparing a multi-course meal for friends. I had school drop-off and pick-up, soccer practice, religious education, playdates, weekly meal-making, lunch making, etc. etc. etc.
And, while I dream of the luxury of an adult-only meal, let’s face it, at $20 an hour for a nanny, I wasn’t going to pay someone to come watch the kids while I sat with adults in the other room. Heck, my guests have kids too. And, when it comes right down to it, we didn't want to exclude them.

  Now on to definition No. 2: I had a problem with “usually something considered unnecessary to life and health.” I see nothing unnecessary about a meal enjoyed together. In fact, a meal together is a luxury we enjoy each and every day at breakfast and in the evening as we face each other around the dinner table and discuss the day’s events.

  To find a definition I could relate to, I had to read the third definition listed in the dictionary's luxury entry:
3. the unusual or emotional pleasure of comfort derived from some specific thing.

  My response to #3 – I agree. Eating a delicious home-cooked meal with family and friends definitely provides me with an emotional pleasure.

  So, I guess the results of my Luxury Dinner Party would be representative of how I defined luxury.

  I set to planning the meal – inspired by the warm late September nights, I opted for something outside – where the 8 kids could roam free, and the adults could keep an eye on them from a safe, quiet and relaxing spot on the patio.
  My menu would be South American in theme and would include empanadas, sweet potato chips and chili lime tortilla triangles for appetizers followed by a grilled skirt steak topped with chimichurri sauce, roasted corn with chili lime butter, and mashed sweet plantains. For dessert, it would be apple buneulos, using the apples from our backyard.

My menu consisted of foods I could prepare a few days ahead of time – such as the empanadas, and easy to prepare dishes when the guests were on hand – such as the grilled steak and corn or the roasted plantains. I assured myself that I would have the luxury of sitting down with my guests and enjoying the meal.

With the adult menu set, I began to think about what I could serve the kids that would fit in with the so-called South American theme. I thought a roasted chicken with the mashed plantains and corn would do. But, as we were discussing the party plans early in the week, Nicole wrinkled her nose at my suggestions.
  It was that cute little nose wrinkle that got me thinking.
  With 8 kids to be at the party, they surely outnumbered the adults, so why shouldn’t they have a say in what they eat? With an age range from 3 to 7, there was a good possibility of a mutiny when it came to dinner. I could just see it now, just as the adults were sitting down to dinner, the kids would scream, “Yuck, I don’t like the mashed plantains,” or “I only like chicken that is crispy.” I would then be obliged to find something to settle the kids down and fill their bellies. (Actually the $20 an hour nanny is sounding pretty good right now!)
  Since the goal was to allow the adults to enjoy a sit-down meal with each other. So, why not let the kids decide on their menu? As long as it wasn’t hamburgers, pizza, spaghetti or peanut butter and jelly sandwiches, I was OK with what they chose.
  My kids started to run down their favorites: lasagna, Tigaroni (AKA rigatoni with cauliflower and baked breadcrumbs on top), and Sloppy Joe’s.
  Then, Nicole screamed, “Black meat!” (FYI: Black meat is what they call the meat for tacos).
  “Yes,’ the other three chimed in.
  So black meat it would be. Grayson then inquired, “What about appetizers? We can have empanadas, but how about fruit on sticks, too?”
  Then, Addison reminded us about dessert. “I want candy cherries for dessert.”
  "Yes,” said Keely, “Candy cherries on ice cream!”

  And, so it was. The kids menu was decided upon. Now, they moved into action.Nicole had seen me playing around with the menu template to be used in Challenge, #2 so she wanted to make a menu. She pulled out the easel and began to write down the kid’s menu. (Notice the Buick Lacrosse logo on it.)

Then on Wednesday evening as as I made my way into the kitchen to make the empanadas, the kids arrived one by one to help Recently I had made 200 lamb empanadas for the San Francisco Lamb takedown contest, so they were well-versed in the process of making an empanada. As I rolled out the dough, Grayson pulled up a chair and began to place teaspoons of filling on the dough then folding it over and crimping the ends. Nicole arrived, followed by Addie and Keely. Everyone had the chance to make a few before heading off to sleep.

As Friday neared, the excitement did as well. My kids love parties. They love being involved in the planning and preparations so on Friday afternoon, after school pick-up, they jumped into action. Grayson helped set up the kids tables, then set both the adult and kids tables.

“Mom, are we eating alfresco?” asked three-year-old Addison, who knew the word ‘alfresco’ from one of her Fancy Nancy books. Nicole was in her room carefully planning what she would wear, and the Keely continued to ask again and again whether I had purchased the candy cherries for dessert.

The guest arrived, the drinks were poured and the kids ran off together while the adults sat back and relaxed . . . we had captured our luxury. As darkness fell and the kids ran around out back playing flashlight tag, the big kids reveled in our last few moments of luxury – a glass of wine and good conversation . . . with other adults.

As I see it, I serve up a luxury dinner party every night – we plan the meals, make them from scratch and sit together at the table discussing the day’s events. And this past Friday evening was no exception.
In the end, I may not have advanced to compete in the Luxury Dinner Party challenge, but I am comforted in the fact that my family – and friends – consider me a winner.
I successfully completed the PFB Challenge #3, the Luxury Dinner Party – even if I’m no longer an official contestant.
Now on to planning our next party, the Annual Everage Pumpkin Carving Party! Bring your pumpkins, carving knives and your appetite!

Thanks to all who voted for me during the past two Challenges, in particular to those who posted encouraging words on my Royal Asian Meal post. Good luck to all those who are still in the race!
I hope you keep reading Edible Tidbits, and take the time to visit the Everage 6 at www.FamilyEats.net, where we connect with the food we eat and the family we love!

Apple Bunuelos
Source: Nuevo Latino, Douglas Rodriguez

2 cups butter
6 Granny Smith apples, peeled, cored and chopped
1 stick cinnamon
½ tbsp unflavored gelatin
1 ½ tbsp cold water
¼ cup boiling water
3 egg yolks
1 tbsp sour cream
1 cup all-purpose flour
2 eggs, lightly beaten

1 cup vegetable oil, for frying
1 cup confectioners’ sugar
1 cup heavy cream, whipped

Melt the butter in a saucepan. Add the apples and the cinnamon stick and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the apples are tender.

Meanwhile, in a mixing bowl, dissolve the gelatin in the cod water. Stir inn the boiling water to dissolve thoroughly. In a separate mixing bowl, gently beat the egg yolks and the sour cream together. Stir in the gelatin mixture.

When the apples are tender, fold into the gelatin mixture. Transfer to a clean bowl, let cool, and refrigerate overnight.

Remove the apple mixture from the refrigerator and make 35 to 40 small balls using a melon baller or mini ice cream scoop. Place the flour in a bowl, roll the balls in the flour, and refrigerate again for 10 to 15 minutes.

When ready to serve, heat the vegetable oil to 350 degrees F in a large pan or skillet. Roll the balls once more in the flour, then in the beaten egg. Roll in the flour a final time and fry in the hot oil until golden brown, about 3 minutes, turning to fry on all sides.

Drain the paper towels, sprinkle with confectioners’ sugar, and serve immediately with whipped cream.

Yields 6- 8 servings

2010-09-27T11:27:00.000-07:00

PFB Voting - and Our Favorite Granola

Voting for Project Food Blog Challenge #2: The Classics is now open. Voting continues until September 30th, at 6 p.m. Pacific Time. Visit the PFB site and vote away. There are lots of great entries, but be sure to read my entry, A Royal Asian Meal (and vote for me). Inspired by a visit to Thailand almost 10 year ago, I decided it was time to step up to the plate, and cook some truly authentic Asian dishes – not my Westernized adaptation of Asian classics.
This weekend while I was focused on cooking and blogging my entry for the contest, I was a bit negligent on my usual weekend ‘duties.’ This morning the kids were complaining that we didn’t have any granola in the house – so, instead of explaining to them why I just didn’t have the time this weekend, I got cooking so I wouldn’t have to hear any more complaints.
This is one of our favorite granola recipes, adapted from an Alton Brown recipe I found a while back. Very easy and extremely satisfying.

Breakfast Granola

3 cups oats

1 cup slivered almonds

¾ cup shredded coconut

¼ cup plus 2 tbsp. dark sugar

¼ cup plus 2 tbsp maple syrup

½ cup vegetable oil

¾ tsp salt

Mix oats, nuts, coconut and sugar in a bowl

In another bowl, mix maple syrup, oil and salt

Thoroughly combine both, then spread out on a cookie/baking sheet. Bake in a 250 degree F oven for one hour – or until brown – stirring every 10 minutes.

2010-09-26T14:53:00.000-07:00

A Royal Asian Meal

    On to Challenge #2: The Classics. We’re challenged to get out of our comfort zone and try a classic cuisine we’re not so familiar with preparing.
    There is no wavering here. Without a doubt, without another thought, I know I want to capture the authentic and vibrant flavors of Asian cuisine.
    Like so many Americans, inspiration for attempting new meals in our own kitchens comes from travel. Almost a decade ago, Greg and I spent nearly three weeks traveling the back roads of Thailand in search of great adventures and great food.
    As we traveled from the islands of the south to the northern corners of the country, we marveled at the gold-gilded wats and the hieroglyphics on caves, rode tuk tuks and long boats, had monkeys sit on our backs, then sat on the back of an elephant. Along the way we ate like royalty. We eschewed fancy hotel food for street food, floating market food and local favorites. We ate the way the Thai people ate.
(view a bit of my inspiration)

    We enjoyed a truly authentic experience, an experience that, for the past decade, I have tried to replicate here at home. My attempts have failed miserably. Not so miserable that we can't eat the meal. By miserable, I mean they lacked authenticity. My efforts have lacked the full-flavored, exotically authentic experience we enjoyed on the streets of Thailand.

    I ask myself, why?
    Well, probably because in order to authentically recreate a meal, you need the proper recipe, the proper ingredients, proper tools and proper techniques. I think I have failed on all accounts.

    I’ve a Westernized version of chow mein my Mother gave me. I often substituted my olive oil for the sesame or peanut oils listed in recipe. I’m ashamed to admit it, but I didn’t even have a wok. And, when it came to preparing the meal, I often relied on my own cooking techniques rather than taking the time to learn the techniques of Asian cooking that make the meal come together.
    When I think about it - I guess I had only been sticking my big toe in the Asian waters. This time I needed to jump in and immerse myself in the cuisine.
    I promptly dug out my authentic Asian cookbooks – the ones that previously served as bookends to my dog-eared Italian cookbooks – and began searching. I dug up Barbara Tropp’s The Modern Art of Chinese Cooking (William Morrow), Martin Yan’s Culinary Journey Through China (KQED Books & Tapes), Helen Chen’s Easy Asian Noodles (Wiley) and David Thompson’s simply titled, Thai Food (Ten Speed Press).
    I spent a good amount of time reading and re-reading recipes. I was in search of great tasting, satisfying recipes, but I needed to find something that wouldn’t set me into a frenzy in the kitchen with excessive preparation, AND wouldn’t set me into a frenzy at the table – when the kids refused to eat it. All the while, I needed to keep in mind the elements of creating authentic cuisine – proper recipes, proper ingredients, proper tools and proper techniques.

Proper Recipes

For this challenge, I only considered those cookbooks that offered authentic Asian recipes. Naturally I was drawn to Thompson’s Thai Food, with his vibrant photos and exciting stories of Thailand's colorful culinary history I was drawn into the recipe and transported to Thailand. I chose the Grilled Bananas with Grated Coconut and Salt because it was reminiscent of the day Greg and I spent eating our way through the streets of Chiang Mai -- where there were no bowls or paper plates, just street food wrapped in leaves or a fruit’s own skin.

Proper Ingredients

Any chef will tell you that you can’t prepare an authentic meal without a bit of authentic ingredients. It’s the terroir, the history of a place, the techniques in creating that food or ingredient, that make up a dish. Therefore authentic ingredients are essential. So, when I looked for a little Asian snack and came across Yan’s Honey-Glazed Nut Snacks, a Chinese-style nut brittle, I was excited. The snack’s key Asian ingredient is the Chinese five-spice. This spice encompasses the five taste sensations – sweet, sour, bitter, pungent and salty – and when used appropriately in this snack it creates the savory sensation of umami! Not only for this recipe, but for all four I was making, I needed the proper Asian ingredients. Off to the Asian Market I went.

Proper Tools

During a discussion I had with Helen Chen a while back, she talked about essential Asian kitchen tools, including the electric rice cooker (or her porcelain rice cooker), a bamboo steamer, a stainless steel skimmer, and the wok. As she explained it, “The wok wasn’t immediately popular when it first became widely available in the U.S. This was because it’s design was not conducive to use on American stoves, which had flat surface burners set relatively close together.”
It wasn’t until her mother, Joyce Chen, invented the original flat-bottomed, stir-fry pan in the late 1960s, that the wok became a popular piece of cookware throughout the U.S. “In addition to flattening the bottom of the pan to enable it to work on Western stovetops,” she explained, “the pan was smaller and included a long handle, making it more convenient for Western cooks.” This stir-fry pan, often called the Peking Pan, or a traditional wok is required to create a host of Asian recipes, including my choice, Helen’s own recipe, Beef and Broccoli on Crispy Noodle Cake. Not only would it require me to FINALLY add a wok to my collection of cooking tools, but it gave me a new perspective on noodles – pan fried instead of boiled. (It also gave me the ability to sell the meal to the kids as a crispy Asian pizza.)

Finally, I needed

Proper Technique

    The process of stir-frying requires quick movements, deep-frying requires a precise oil temperature, and dumpling making requires a bit of finger dexterity. I needed some insider tips to ensure my Shao-Mai Dumplings wouldn’t fall apart during steaming. (After all, it was my first attempt at any Asian dumpling recipe).
    I read and re-read Tropp’s recipe, technique notes, and studied the drawing of what the dumpling – complete with its empire waste and carrot crown - should look like. I employed her four-finger approach as I lifted, rotated, and poked the dumplings repeatedly until the wrapper was securely pleated around the filling. Thank you Barbara, I’m sorry it took me so long to ready your words of wisdom.

The Results

    I have to admit that I had a perception that Asian food is complicated. Most recipes have a long list of ingredients, and even longer set of instructions that I hesitated even considering making an Asian meal. This time around –prepared with the proper recipes, proper ingredients, proper tools and proper techniques, the dinner was truly a success (with only a few of the dumplings falling apart). My previous notions are dispelled. Even before the meal was set on the table, I was pleasantly surprised – and so was Greg. There was a calm coming from the kitchen. There was no frenzy, no yells for kids to get out of the kitchen, no second guessing my choices – just excitement over what I was creating – and just as much excitement eating it.

    A sign outside one Chiang Mai wat reads, “Practice is better than theory.”

    As a result of my recent experience, I am dedicated to "Authentic" practice.

2010-09-22T14:01:00.000-07:00

Thank You, Dear Husband

Since posting my first entry for Challenge #1 of Project Food Blog, The Wild Ride of a Blogger, Baker, Tradition Maker, I’ve been in a kind of daze. A daze trying to catch up on all those things I pushed aside last week while trying to get my entry in on time.

I’m not usually a procrastinator, but it seemed as if I was this time around. I probably wrote and trashed a few thousand words before I decided on the focus of my entry. But, I guess that is me. I have a track record of writing, rewriting, trying again and again until I get down on paper exactly what I want to say. I’m the same way when it comes to cooking and baking. If I don’t succeed, I’ll try again.

That’s what happened last week, in the middle of my “I-have-to-think-of-a-focus-for-my-post” flurry, I made Galette Vieux Perouges – or, Lemon Sugar Bread. The cookbook had been sitting on the counter for several days now, and I had to break away from writing and get some frustration out in the kitchen. Unfortunately, it just added to my frustration.
From the start, the dough just didn’t feel right. Even after letting it sit to rise, it remained just a lump of dough. Still, I continued through with the recipe not wanting to dump the whole thing in the garbage. I flattened it out, zested the lemon and sprinkled sugar on top. Then, in true multitasking talent, I went to the office to catch up on emails and look over Greg’s shoulders as he sat toiling away on editing my video for my blog entry. You see, Greg is the master of the video. (He was also the master of frayed “I shouldn’t have decided to do this,” nerves of his hyper wife.)
While I was standing, staring over my husband’s shoulders, hoping my presence would make things go a bit faster, I totally forgot the bread.
“Sh**!,” I yelled, and sped off, hurdling over one of the kids who was sitting on the floor, and headed for the kitchen. Burned crust, I was despondent. Mumbling a few words to myself, so as not to teach my children such vulgarities, I tossed it on the stovetop and walked away.
Shoulder’s slumped, I walked back to the office where my hard-at-work husband assured me it would all come together. But he had not yet seen the burnt lemon sugar bread.
I had to go for a walk. When I returned, the entire family was chomping away, happily, at the less-than-perfect lemon bread. I felt a bit better, as they all begged for more.
“Really?” I asked, wondering why they would even attempt to taste something so unappealing. Love, I guess – or hunger, as it was nearing dinnertime.
As the evening progressed, things got better. Greg continued to plug away at the video, compressing then uploading to YouTube, three separate times (because each time I’d see something I’d want to change).
Saturday evening as I went to bed, I was exhausted but assured that he would make that one last spelling change on the video and upload it for the third time. He was also in the middle of baking bread for the family-- something he miraculously found the time to do.

The next morning, there sat 4 loaves of beautiful bread on the counter.
A smile came to my face, and I realized that all of this support – help in getting the video together, help in calming my nerves, help in calming my frustration over the burnt bread, help in making bread for the family – that he needed to be treated to one of his favorite meal.
That evening it was grilled cheese. Yes, I said, grilled cheese. But this just isn’t any grilled cheese, it’s the Tyler Florence variety made with smoked mozzarella and pesto and accompanied by my oven baked sweet potato fries with maple syrup/barbecue sauce dip. He was very happy and grateful for the meal.
Then, as a treat for the entire family – myself included – it was a delicious Chocolate Pear Tart made with pears from our own backyard.
What a great ending to a hectic week.

Thanks, Greg, for all your support.
[And, if I make it to the next round, all that I will ask of him is to eat my Classics creation – of course, with a smile on his face. If I don’t make it to the next round, he gets to join me in the kitchen, as we continue to attempt the challenges on our own.]

Voting is almost complete - so be sure to cast your votes.

Chocolate Pear Tart

Serves: 8

Make pâte brisée
1 ½ cups flour
1 egg yolk
3 tbsp sugar
¾ tsp salt
7 tbsp unsalted butter

Sift flour onto a work surface and make a large well in the center. Pound the butter with a rolling pin to soften it. Put the butter, egg yolk, sugar and salt in the well. Work together with your fingertips until partly mixed. Gradually draw in the flour with a pastry scraper, pulling the dough into large crumbs using the fingertips of both hands. If the crumbs are dry, sprinkle with a tablespoon of water. Press the dough together. It should be soft, but not sticky. Work small portions of dough, pushing away from you on the work surface with the heel of your hand, then gathering it up with a scraper. Continue until the dough is smooth and pliable. Press the dough into a ball, wrap it and chill for 30 minutes or until firm. Can be refrigerated overnight, or frozen.

4 ounces semisweet chocolate
3 ripe dessert pears (about 1 lb)
2-3 tbsp sugar (for sprinkling)

For the custard
1 egg
1 egg yolk
½ cup light cream
½ tsp vanilla, or tsp kirsch

10-11 inch tart pan

Butter the tart generously, then sprinkle with sugar. Make the pâte brisée and chill it for 30 minutes. Roll out the dough to 1/8 inch thick and line the tart pan.

For the custard, beat the egg, egg yolk, cream, and vanilla until thoroughly mixed.

Heat the oven to 400 degrees F. Sprinkle the bottom of the tart with the chopped chocolate. Peel and thinly slice the pears crosswise; flatten the slices lightly. Arrange them in a flower petal design on the chocolate so that slices overlap. Spoon the custard so the surface of the pears is coated. Note: The custard should be visible between the pear slices. Sprinkle the pears with sugar.

Bake the tart well down near the base of the oven so the bottom cooks, 10 minutes. Reduce the heat to 350 degrees F and bake until the crust is brown and the custard set, 15-20 minutes longer. If the pears are not caramelized, brown them under a hot broiler for 2-3 minutes.

2010-09-20T13:51:00.000-07:00

Let’s Rock the Project Food Blog Vote!

After much anticipation, voting for the first-ever interactive blogging competition has commenced. Project Food Blog (PFB), an entity of Food Buzz, is an innovative online culinary blogging throw down where thousands of Food Buzz Featured Publishers compete in a series of culinary blogging challenges with the chance to be named Top Blogger.

After years of declining participation in the kitchen, Food Buzz, the brains behind the 2010 Project Food Blog Competition, inspired thousands of home cooks, professional cooks, and radical foodies to join together and share experiences. Now their culinary joys and sorrows are all exchanged in one awesome venue, FoodBuzz.com.
Launched this year, PFB has quickly established itself as the premier blogging competition, bringing together the young and old, the home cook and professional chef all with one common goal . . . to blog about food.
This installment of PFB brings more than 1,800 Featured Publishers to the intersection between food and the online culture, and asks them to pen their experiences related to food and beverage.
With a mission to identify and develop blogging talents, and inspire bloggers to reach new culinary heights, PFB encourages established bloggers and newbies alike, to go head-to-head in this all-out, rough-and-tumble blogging competition.
For the very first PFB Challenge, bloggers were asked to create a post that defines them as a food blogger and makes it clear why they have what it takes to be the next food blog star. They’ve wrestled with answering what makes their blog unique and sets them apart from other food blog brands. Some may say it is their foolproof recipes, others their mouthwatering photos, and still others their perspective on family meals.

Voting for the first challenge commences 6AM Pacific Time September 20th and continues through 6PM Pacific Time September 23rd.
Contestants will be voted on by Foodbuzz Featured Publisher peers and rated by a panel of judges including: Dana Cowin, Editor-in-Chief of FOOD & WINE Magazine; Nancy Silverton, Founder La Brea Bakery, Co-owner Mozza; and Pim Techamuanvivit, Author of ChezPim.com and The Foodie Handbook.

Only 400 winners advance to the second round, including one lucky Reader's Choice winner who earns auto advancement to the next challenge (solely based on Reader votes; not applicable in the final round). Winners will be announced 12PM Pacific Time September 24th.

In the end, there will be only one crown, but all participants are considered winners. They love what they do, and their efforts are supported by family, friends, and those online Food Buzz colleagues who have read and listened to their blogging with an open and understanding ear.

The power of the wooden spoon is in your hand – vote today, and support your PFB Featured Publishers. Get started browsing entries immediately. Visit the Edible Tidbits profile and Vote on the Wild Ride of a Blogger, Baker, Tradition MakerToday!!

Together, Let’s Rock the PFB Vote!

2010-09-18T13:45:00.000-07:00

The Wild Ride of a Blogger, Baker, Tradition Maker

This is my first entry for the Food Buzz Project Food Blog Contest and I’ve 1,000 words to explain:

What defines me as a food blogger;
Why do I have what it takes to be the next food blog star; and
What makes my blog unique and sets me apart from others.

Well, let me see . .

Would it be the recipes?
I have good recipes, tested recipes, and flopped recipes. But let’s face it, EVERYONE has recipes.

Would it be that I blog about what REALLY happens?
My blogging is about real-life adventures, but I’ve read blogs about 50th anniversary dinner mishaps, about landing a sought-after reservation at the latest celebrity chef’s restaurant, and the everyday successes of getting a meal on the table.
Let's face it, we ALL have adventures.

Would it be that I blog with conviction?
A successful blogger always blogs about what he/she believes in. That’s why we’re blogging, isn’t it?

Would it be that my blogging is therapy?
You bet! Blogging is my own little therapy group, a bit of rehab for the weary mom, an online cooking club, and a ‘you won’t believe what just happened’ outlet. I’m a Mom of four young kids, I don’t get much time for a bit of adult interaction, so I need an outlet, and I need the connection and the community of like-minded bloggers.
Let's face it, most of us Food Buzz bloggers use cooking and blogging as therapy.

Would it be that my blog is timely, relevant and interesting?
In the age of instant gratification, instant messaging, and real-time Twittering, it better be timely, it better be relevant, it better be interesting – otherwise, some wisecracking reader will blog a rant about you and make it go viral.

So, if I had to explain what it is that makes my blog stand apart from all the others, I would say that I don’t need the 1,000 words that the Food Buzz editors gifted me for this entry.

One word will suffice:

Experience

OK, OK, OK, I suppose I should give a bit of explanation. (And use up those 1,000 words I’ve been given).

Here goes:
Experience, hmmm . .
“Practical knowledge, skill, or practice derived from direct observation of, or participation in, events or in a particular activity; the conscious events that make up an individual life.”

Yes, I’m sporting a BA in magazine journalism and a MA in Communications, and have a 20+ year writing career under my belt. But I’m talking about experience.
Real-life, down in the dirt, living-the-life-that-you-write-about experience. You know, the kind that lives deep in your soul, and affects all that you think and do.
That practical knowledge and participatory experience that you won’t find in a textbook, cookbook, or on a Google search.

Just like so many food bloggers, my family had a big effect on how I view food. For me, it was a wonderful experience. Food and family were intertwined. We gathered for baptisms, dance recitals, and baseball games. We enjoyed homemade birthday cakes, chicken soup at Grandma’s every Sunday, and traditional Czech bread during holidays. There was mincemeat pie for Thanksgiving and carved watermelon baskets for the Fourth of July.
I grew up, went to college, and moved away from home (maybe not in that order). But still, whenever I came home, a home-cooked meal and the family were there waiting for me at the table.
I was truly happy living within my own little familial food and traditions microcosm. But then, one day, I landed a job that would rock my so-called “experienced” world.

For the next 12 years, as editor of a specialty food industry trade magazine, I traveled the globe learning about the food, culture and traditions of people around the world.

It was a wild ride that offered me the opportunity to more fully understand
the connection between food, family and friends. They are experiences that live with me every time I step into the kitchen, or get behind the computer.

These are my experiences . .

So, there you go.

Through it all, I’ve learned that the experience of food is what makes it special.
It is my life experiences – as a child, as a writer, as a wife and mom – that I bring to my blogging. Edible Tidbits a collections of “Recipes and Ramblings fit to be eaten,” . . . or should I say, ‘fit to be Experienced.”

Join me on my journey. Follow me at EdibleTidbits.blogspot.com, and on my own website FamilyEats.net where we “Reconnect with the food we eat and the family we love.” And, don't forget to click on my Project Food Blog profile (at right) to vote for me!

2010-09-10T06:03:00.000-07:00

Cookbooks Take Me Away!

The girls were playing school and Addie asked for some help finding a book that she, the teacher, could use. “I need a book with no pictures, only words,” she said to me, as she handed me La France Gastronomique (Arcade Publishing, 1991), the book she had removed form the shelf. “This one has too many pictures.”
I pulled down another book, and as I handed it to her, the French cookbook fell open revealing a beautiful shot of Gougeres. Sitting aside the delicious-looking pile of cheese puffs was a bottle of Chablis--all awaiting me in Burgundy. My heart began to long for France. I paged through the book and found one taste-tempting recipe after another.
Then I smelled the meatloaf in oven and wondered why, with such great recipes on hand, I was once again making meatloaf, mashed potatoes and steamed vegetables for the family. Now, there is nothing wrong with a little comfort food now and then, especially when everyone in the family will partake in that meal, but I had a treasure trove of cookbooks just awaiting to be rediscovered.
As I paged through Gastronomique, I remembered the countless times I visited the country, stopping to reminisce a bit longer on one particular trip. It was 1996 and I was in France for cooking school. The trip would take me from Paris, down to Arles where I, along with 6 friends, would spend the week in a small cooking school. Along the way we visited Aix, Avignon, and Lyon gobbling up fancy dinners, perusing daily markets, and picnicking on the hills for our Fourth of July celebration.
At the school, we honed our basic skills and learned some new ones that I have never used since (i.e. skinning a rabbit). Our mornings were filled with the market and instructions, and our late afternoons were filled with pastries and Pastis 51. In the evening we enjoyed the meal we prepared ourselves, coupled with good wine and lots of memorable conversations.
This cookbook transported me to France, and made me want to capture some of that beautiful tradition here in my home. I said, “Yes” to the photo of the baker in Ancy-le-France showcasing his honey spiced bread (yes to the bread, not the baker). I then grabbed a kale leaf (which was sitting on the counter) and placed it as a bookmark for the Chocolate Pear Tart. I found several recipes I wanted to whip up immediately, but this was only one of my hundreds of cookbooks.
Dreams of India, Italy and Greece awaited, while Charlie Trotter, Douglas Rodriguez and Martin Yan all beckoned me to expand my culinary horizons.
Tonight, I have to thank my dear little Addison for asking me to find her a book. In the process, she has reawakened my desire to create something new in the kitchen -- to travel the world in my kitchen. After all, with a family of six, traveling the world in our kitchen is much more affordable than hopping on a plane. Sure, it may not be the real thing, but it definitely will be a vacation from my everyday meatloaf and mashed potatoes.
Go ahead, I beg . . Cookbooks, take me away!

Gougeres (Cheese Puffs)

Makes 9-10 large gougers
Pate a choux made with
3/4 cup water,
½ tsp salt
1/3 cup unsalted butter
1 cup flour
3-4 eggs,

4 oz. finely diced Gruyere cheese
1 egg, beaten to mix with ½ tsp salt (for glaze)
1 oz grated Gruyere cheese (for sprinkling)

Heat the oven to 375 degrees F. Butter a baking sheet. Make the choux pastry
Cut the butter into pieces. In a small saucepan, gently heat the water, salt and butter until the butter is melted. Meanwhile, sift the flour on to a piece of paper. Bring the butter mixture just to the boil (prolonged boiling evaporates the water and changes the proportions of the dough). Remove from the heat and immediately add all the flour. Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the sides of the pan to form a ball. Beat for ½ -1 minute over a low heat to dry the dough. Beat one egg until mixed and set it aside. Beat the remaining eggs into the dough, one at a time, and beat thoroughly after each addition. Beat in enough of the reserved egg so that the dough is shiny and just falls from the spoon. If too much egg is added, the dough will be too soft and not hold its shape.

Once the pastry has reached the desire consistency, beat in the diced Gruyere.
Transfer the dough to the pastry bag and pipe 2 ½-inch large mounds on the prepared baking sheet. Brush the puffs with egg glaze and sprinkle with grated cheese. Bake in the oven until the gougers are puffed and brown but still slightly soft inside, 30-40 minutes. Gougeres are best eaten while still warm, but they can be baked up to 8 hours ahead. Keep them in an airtight container and warm them in a low oven before serving.

2010-09-08T20:56:00.000-07:00

Channeling my Inner Vegetarian

I grew up in a meat and potatoes family. T-bone steaks, meatloaf, Sloppy Joe’s, and beef stroganoff, were mainstays on the table. We enjoyed pork chops, pork roasts and fried chicken. Fish made its appearance during Lent, and vegetables were a canned variety taking a minor role aside a huge portion of potatoes or rice. That’s the way things were in the 70s. Meat on the table every night was a sign of a successful middle class family life.
Fast-forward 30 years and meat remains a mainstay on the table (and on the grill, in our cars, at the restaurants we frequent). No longer a status symbol of middle class wealth, consumption of beef is driven by its low cost and extreme availability. In fact, in 2009, the average yearly consumption of red meat, including beef,pork, veal and lamb was at 106.3 pounds per person. Even when vegetarians are factored into this number, the poundage is still staggering.
The USDA recommends that individuals consuming 2,000 calories eat 5.5 ounces of lean meats and beans each day (although this varies by gender and age). It is obvious that the 106 pounds of red meat Americans eat annually is leaps and bounds above what is recommended.
Sure, consuming red meat, especially beef, is a good way to fulfill recommended daily allowances of protein while providing our bodies with vitamin B12, iron, and zinc, but eating too much beef, which has a high saturated fat content, has been shown to increase the incidence of breast and colorectal cancers, as well as cardiovascular diseases, high blood pressure and cholesterol.
My health (and that of my family) has a lot to do with our cutting meat consumption. Not only the saturated fat issue, but also the health implications of consuming meat and poultry treated with antibiotics and growth hormones is quite upsetting to us. Beyond our own health, I also weigh in the fact that the production of meat is a big polluter of the environment.
But, to be honest, cost is a big reason we have cut back. While conventionally reared meats are sold at low prices, our choice for more natural and non-chemically enhanced options can be expensive, especially when feeding a family of six.
Whatever the reason is - the cost, our health, or the health of our environment - Americans are paying a bit more attention to the amount of meat consumed each week. To that end, programs such as Meatless Mondays have taken hold.
Lately I’ve taken a more active role in seeking vegetarian meals to incorporate into my rotating mix of recipes. Nothing too radical for our egg-loving, cheese-eating family, just a gentle switch from seven days a week, to five.
In the process, I easily mastered a healthy entourage of meatless pasta recipes including Spaghetti Alla Piemontese, Pasta Fresca, and Eggplant Parmesan to our mix. As for seafood, we add an offering or two every couple weeks, but since I’m not a fan of seafood, I find it hard to add it into the mix more frequently. So, that leaves me to turn to to veggies, grains and beans.
How fitting because this is Whole Grains Month. I can find inspiration on the Oldways/Whole Grains Council website, in addition to digging around in my cookbook collection.
Yesterday, it was Mollie Katzen's Enchanted Broccoli Forest and Vegetable Upside-Down Cake. I enticed the kids’ inner-fairy fantasies and asked them to bring their fairy dust and wings to dinner, as we were venturing into the Enchanted Broccoli Forest. I whipped out the cookbook and showed them a picture of what I was talking about, and they were definitely excited.

The results were less than enchanting. I’m attributing a big part of the mishap to the distraction of Keely’s top-of-her-lungs screaming (because I hadn’t planned a play date with her friend), just as I was trying to prep and prepare both dishes at once. As a result of this distraction, I put the upside-down cake in the oven to bake without adding the shredded cheddar. By the time I realized my mistake, it was too late. My heart dropped as I realized that the cheese, the one ingredient that just might entice them to eat the dish, sat on the counter.

Dinnertime came, and so did the complaints. I send a big Thank You to Greg for gobbling up both dishes, a high five to Grayson for trying both dishes (although he left the 'cake' on his plate), and a low five for the girls who wouldn’t even put the cake on their plates. Thank goodness I has some of those garbanzo beans waiting in the wings to help fill the gap.

Tonight, instead of trying to channel my inner vegetarian, I’m on a quest for some inner Zen. The kids will get their favorite pasta dinner, and I’ll get some peace.

Here’s hoping the vegetarian vibes are with you (at least once a week).

2010-09-04T20:52:00.000-07:00

The Great Gnocchi Incident

I shouldn’t have done it. I shouldn’t have made if from scratch. I should have had done a bit more research. I shouldn’t have had a meltdown.
But it happened, and I’m sure it will happen again.
Now as I look back, with a few days between the now-famous gnocchi incident and my
clear mind, I can see exactly what went wrong. Poor planning, relatively stressed out mood, and a way too late start.
It was just that tub of ricotta sitting in the fridge, just ready to reach its sell by date, and a desire to make this recipe that has long been on my list of things to do.
As I gathered ingredients, the kids heard noise in the kitchen and quickly arrived to see what was up.
“What are we having,” Keely’s favorite line.
“Gnocchi,” I said. What immediately followed was a linguistics lesson – how to get the right sound out of their mouth.
The twins eventually lost interest in the lesson, and wandered off to play. But Grayson was pulling up the chair ready to help. He was a big help making the dough, but since it took very little time to put together, he was antsy waiting the 30 minutes for it to chill.
When that time arrived, I moved everything to the kitchen table, and set up cutting boards for Grayson, Addie and Keely – Nicole was taking a late afternoon nap.
We each floured our boards the floor, the table and our clothes. I then divided the extremely sticky dough and began to roll it out.
With time ticking and the kids screaming, “I want to roll it out,” I instinctively just added more and more and more flour.
Eventually, I was able to roll it out with the kids begging for their own to play with I cut off a bit and handed the twins some, and gave Grayson a bigger piece to cut into the 1” pieces.
As I was trying to make the dough manageable, a thought kept creeping into the back of my mind . . . the kids are just not going to eat this –especially since they can see green (i.e. spinach) in the gnocchi. But I had to move on, time was ticking, flour was spilling, dough was sticking and water was boiling.
I think the biggest distraction was the time. You see, I need dinner served at a certain time so I can escape afterwards and get a swim in before I give Greg a hand getting the kids down. It’s a well-oiled time schedule that I desperately need to work in order to get a little exercise in and relieve the day’s bottled up stress. (you know, the ‘It’s summer and all four kids are at home waiting to be entertained while I’m trying to meet a deadline for an article” stress)
Greg popped in for a moment to take some photos of the gnocchi-making experiment. He left just as I was moving to the stove to start cooking. Three minutes, small batches of 15 gnocchi pieces. I plopped the first 15 in the water, and set out to clean up the kids. By the time I turned around, the water was a murky gnocchi color, and I could only fish out a handful of indistinct blobs.
The stress began to rise. I put more in the water, as the clock was ticking, and I set to clean up the table and ready it for eating. Back of the mind was knocking again, “They’re going to take one look at this and scream, ‘I don’t’ like it. What’s that green stuff?’”
I moved forward, without thinking this through, and once again, a handful of blobs I’m not sure I would eat, were fished out of the gnocchi broth.
Reaching full frustration at this point, I said a few under my breath, then barked at Grayson, who was innocently standing by waiting to help me, to go get Daddy.
By the time he arrived, I was in full crazed mode – dinner was a mess, I was seeing my relaxing swim time disappearing, and there wasn’t much in the fridge that I could whip up as a back up meal.
As Greg swooped in, he ordered me to get away from it all. After a few more minutes of madness pacing around the kitchen, I eventually retreated to the bedroom. When I returned, I was still upset about the failed attempt at gnocchi, but glad things were out of my hands now. Grayson quickly came to my side with a card reading “I’m sorry you’re feeling sad,” and a picture of perfect, un-melted spinach gnocchi(seen above). In a further attempt to make me feel better, he kept reassuring me that he was going to taste it.
We sat down to dinner, gnocchi with a bit of fresh tomato sauce. As expected, Nicole stuck her nose up at the whole things. Surprisingly, so did Addie. But Grayson and Keely dove right in and ate it up. Of course, whether Greg liked it or not, he obliged by finishing his meal.
In truth, it wasn’t all about the failed gnocchi attempt. But I think the failure just was the last straw in what was a stress filled day. It is hard to focus and enjoy the process if something is eating you up from the inside. It should have been fun – even if it didn’t turn out. Cooking is constantly trial and error and you can’t be discouraged by one failed attempt.
Believe it or not, but I’m ready to jump back into gnocchi-making. This time around, I’ll make sure I have set aside the proper amount of time to make them, and I’ll always, always have a backup.

Oh, by the way, here is the recipe:

Sabrina’s Gnocchi

These light-as-air gnocchi are nice with either Fresh Tomato Sauce or Gorgonzozla Sauce.

Fresh Tomato Sauce, heated
2 tbsp olive oil
1 large clove garlic, minced
12 oz. spinach, trimmed (1 cup cooked)
12 oz. ricotta, well drained in sieve
2 eggs
½ cup grated Parmesan
pinch grated nutmeg
½ cup flour
½ tsp baking powder
1 cup mashed potato
salt and ground black pepper

Prepare tomato sauce, then make gnocchi:
Heat oil with garlic and spinach. Cover and cook for a couple of minutes until spinach has wilted. Squeeze out all liquid and chop finely. Combine with other ingredients, season to taste.
Chill mixture for 30 minutes. Turn out onto a well-floured board. Divide into 4 (mixture will be very soft but just manageable, if it is too sloppy to handle, add a little more flour).
Use extra flour to roll each piece into a 1-inch thick log about 16 inches long. Cut each into 1-inch pieces. Roll in a little extra flour to prevent sticking. Cook about 15 at a time in a large pot of salted boiling water for 3 minutes. Scoop out with slotted spoon and transfer to a serving dish. Keep warm.
When all gnocchi is cooked, spoon hot tomato sauce over and serve.

Hot Tomato Sauce
Puree 1 lb. 4 oz. sweet tomatoes, chopped; 1 large clove garlic, peeled; salt, pepper and a pinch of sugar. Transfer to a pot, add 8-10 torn basil leaves, simmer for minutes.

Serves 6
Source: Savour Italy: A Discovery of Taste, Annabel Langbein, Graphic Arts Center Publishing

2010-09-04T14:29:00.000-07:00

A No Labor, Labor Day

Labor Day, first held in 1882, is dedicated to the social and economic achievements of American workers.

As described on the U.S. Department of Labor website:

"The form that the observance and celebration of Labor Day should take were outlined in the first proposal of the holiday — a street parade to exhibit to the public "the strength and esprit de corps of the trade and labor organizations" of the community, followed by a festival for the recreation and amusement of the workers and their families."

However you plan to celebrate - a backyard barbecue, a local parade, or a community festival, enjoy the time spent with the family and friends with some great food. Try this easy and delicious rolled cake that won't have you laboring in the kitchen on this late summer holiday.

Red, White and Blue Cream Roll
(from www.FamilyEats.net)
1 cup sifted cake flour
1 tsp. baking powder
¼ tsp. salt
3 eggs
3/4 cup granulated sugar
1 Tbsp. orange juice concentrate, thawed
2 tbsp. water
confectioner’s sugar
(1 can (21 oz) cherry pie filling)
or, fresh strawberries and blueberries
2 cups (1 pint) heavy cream
½ cup confectioner’s sugar
½ tsp. almond sugar

Grease a 1 X 10 X 1-inch jelly roll pan. Line bottom with waxed paper; grease paper. Preheat oven to 37 degrees
Sift flour, baking powder and salt onto a fresh piece of waxed paper.
Beat eggs in medium sized bowl with electric mixer at high speed until thick. Beat in sugar, 1 tbsp at a time and continue to beat at high speed until mixture is very thick and creamy.

Turn mixture to a very low speed. Beat in orange juice concentrate and water. Sift flour mixture over little by little, beat in until batter is smooth. Do not overbeat. Pour batter into prepared pan, spreading gently into corners.

Bake in preheated oven for 12 minutes or until center springs back when lightly touched.

Loosen cake around edges with a paring knife; invert onto a clean towel that has been dusted with 10X sugar; peel off paper. Trim ¼ inch from all sides with a sharp knife for easier rolling. Roll up cake and towel together, starting with one of the long sides. Cool completely on wire rack.

(Put cherry pie filling in a sieve and let most of the liquid drain off; reserve cherries)
beat cream in a medium-sized bowl until stiff. Beat in a 10X sugar and extract.

Unroll cake; spread with half the cream. Spoon ¾ of cherries over the cream. Roll up cake and filling, using towel to aid rolling. Place roll, seam side down, on serving plate. Spread with remaining cream; garnish with remaining cherries.

2010-09-02T09:31:00.000-07:00

It's Backyard Bounty Time Again!

I am still getting used to our relatively new home and all that we have growing in our back yard. Aside from the vegetable garden Greg started this year - and the kale, lettuce, strawberries, tomatoes, beans, beets, carrots, pumpkins, etc. growing, we've blackberry bushes galore, an ancient and huge pear tree, and an apple tree all bursting with goodness.
Last year, our pear bounty was too much for this family of six to consume - even freeze - so we made frequent trips to the Marin Open Garden Project. I made my share of pear pocket pies, and throughout the year we enjoyed frozen pears in smoothies, on top of ice cream, and other dessert.
Now, it is pear time again. I will start out with the pear pockets, simply because the kids are asking for it. But, I'm determined to expand my pear horizons and work it into dinner recipes. Stay tuned for my impending creations. In the meantime, enjoy the pear pocket recipe and a little video we created for FamilyEats.net last year.

Family Eats - Backyard Bounty

PEAR POCKET PIES

1 homemade piecrust
3 small, ripe California Bartlett pears, peeled, cored and diced
1/3 cup packed brown sugar
1 tbsp cornstarch
1/2 tsp cinnamon
1 tbsp milk
1 tbsp sugar
Dash nutmeg

Preheat oven to 400 degrees. Roll out pie dough and cut circle in crush using a 5-inch bowl as a guide. Gather up remaining dough and roll out on a lightly floured board and cut circles until dough is gone.
In a medium bowl, combine pears with brown sugar, cornstarch, cinnamon and nutmeg; toss well to combine. Place equal amounts of fruit onto half of each circle, leaving excess liquid in bowl.
Brush edges of dough with water. Pick up each circle like a taco shell, with rounded sides up, and pinch edges together to enclose filling. Place on a lightly greased baking sheet and press with the tines of a fork to seal. Brush with milk and sprinkle with sugar. Bake for 15 to 20 minutes, or until golden brown.

Enjoy!
The Everage Family
– Greg, Laura, Grayson, Nicole, Addison and Keely
www.FamilyEats.net

2010-09-01T09:17:00.000-07:00

Macaroni and Cheese Heaven

Like most kids today, mine were introduced to macaroni and cheese via a box – albeit a box of 365 Whole Foods branded mac and cheese and not the Kraft variety. Of course, one taste of boxed mac and cheese and the kids were hooked. What am I talking about, so was I. The convenience of making it, complemented by the ooey-gooey-good taste, and I could be found scooping spoonfuls of it into my own mouth before serving to the kids.

One day, I went cold turkey. I refused to buy the boxed mac and cheese any longer and set out to find a recipe that our family – all of us – would love to eat at dinnertime. (One with few ingredients and free from indecipherable additives).
This weaning period (from the boxed version) was a bit unsettling, especially since the kids often complained about the dinner even before they sat down. Yes,there were a few recipes I prepared that left a mound of leftovers and a hungry family after dinnertime.
“Mom, when can we have our regular mac and cheese?” they asked. My response of, “I’m not sure if we ever will,” completely perplexed them, but I knew an explanation of why I was choosing to make macaroni and cheese from scratch, instead of serving up the faux version from a box, would just fall on deaf ears.
Now, I have a few versions of mac and cheese under my belt that the family loves. There is the Carrot Macaroni and Cheese version, and the ever-famous Parmigiano-Crusted Rigatoni with Cauliflower and Proscuitto (or Tigaroni as Nicole has named it, because she has a hard time saying Rigatoni). There are rarely leftovers from Tigaroni night, and when there are, everyone fights over who will get them for lunch the following day.
Last night I added another one to our recipe box – Leek Mac and Cheese. It's a recipe I pulled from a Food & Wine magazine a year ago. When I made it several months ago, the results were less than perfect. I received lots of complaints about the cheese, and even more about the leeks. Following through with my resolve to try it again, I made it again (with reservations. This time, I split the mac and cheese in two – a pan with leeks for Mom and Dad, and a pan without for the kids.
“I want more mac and cheese!” was repeated time and again during dinner.
This time around: Success!

Leek Mac and Cheese

4 tbsp unsalted butter
Leek greens from 1 ½ pounds leeks, thinly sliced
Salt and freshly ground pepper
3 tbsp all-purpose flour
3 cups half-and-half or whole milk
10 ounces Manchego cheese, shredded (about 2 ½ cups)
1 pound elbow macaroni* Preheat oven to 350 degrees F. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes.

* Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.

* In a large saucepan of boiling salted water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined.

* Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining ½ cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.

2010-08-29T21:12:00.000-07:00

Embracing Polenta

Italian cuisine has often been referred to as peasant food. In the South, Italians filled their bellies with delicious pasta, while the Northern Italians survived on a corn meal mush called polenta. Just as pasta has helped define a culture and heritage of this country, so too has this Italian-style ‘grits’, and it is a dish that is increasingly supplanting pasta on the plates of restaurants and homes here in the United States.

Despite its growing popularity, polenta's reputation for taking a long time to prepare has kept it from being fully embraced in the U.S. As explained in "A Mediterranean Feast" by Clifford A. Wright, “Polenta is traditionally made in an all-copper concave cauldron called a paili, stirring the cornmeal in one direction for almost an hour.”
That is exactly how I remember it being prepared one sunny day several years ago in Piedmont. As I sat and watched Francesca tend to the polenta, slowly stirring the porridge (and occasionally shouting to the men in the other room to make sure that everyone’s glasses were filled with wine), she encouraged me to sit down. “Come sit down next to me,” she said to me in her sweet little voice. “I’ll show you how to make it.”
Her instructions were as follows:
“Start with a thick bottomed pot, and a diffuser if needed to keep things from burning. Use a one to five ratio of cornmeal to water. Place water in the pot and when it boils, put in a drizzle of extra virgin olive oil a bit of salt, and a bit of milk or vegetable broth, and you’re done! It isn’t hard at all.”

Years later, whenever I prepare polenta, I pull out those cryptic notes I took while Francesca explained the procedure, and try to conjure up the vision of her preparing it in her own kitchen. I visually recall what she meant by a ‘drizzle’ and a ‘bit’ and pray that my results will turn out at least half as tasty as hers did that day.

Through the years I’ve paired polenta with a variety of different foods. In particular, I’m a fan of polenta and sausage. It is relatively simple to make – cook the polenta, and while stirring and stirring, you cook the sausage. When the sausage is cooked, but it into bite-sized pieces, top the polenta and include the pan drippings – if you’d like, you can add some Parmigiano Reggiano cheese to the polenta first mixing it in until it melts.

Polenta is very versatile, pairing well with a lot of flavors. There is
Baked Polenta with Tomato Sauce, Polenta with Gorgonzola, Baked Polenta Fries, and Polenta with Mediterranean Vegetables.

But beyond these dinnertime suggestions, polenta is a versatile ingredient, one that can be paired with just about anything, for just about any occasion from breakfast to dinner and dessert. Recently, I have found polenta is a hit with the kids in the morning. Instead of oatmeal or boxed cereal in the morning, an Orange and Honey Polenta is now part of our repertoire of breakfast foods.

Honey and Orange Polenta

1 medium orange
1 1⁄2 cups low-fat milk
3⁄4 cups instant polenta or fine cornmeal
3 tbsp honey

1. Zest the orange, reserve 1 1/2 tsp. Peel orange and pith; then remove membrane from orange.
2. Combine water, milk and salt in saucepan; then bring to boil. Whisk in the polenta (gradually), and return to a boil. Reduce heat to medium-low (just enough to maintain an even bubble), whisk until polenta thickens (anywhere from 1 to 5 minutes). Remove from heat, cover and let stand 5 minutes.
3. Whisk 3 tbsp. honey and 1 tsp. zest into polenta. Divide among four bowls and top with orange segments.

2010-08-25T06:00:00.001-07:00

Ode to My Husband’s Darkly Fried Chicken

My heart sinks, and a weary numbness comes
My sense, what a mess he will make,
Of both dinner and of kitchen,
His words are forceful, “I will make fried chicken,”
Oblige must I, for he is man who has captured my heart

O for a drink of vintage wine, as man enters my domain,
“I’ll start at 4,” now 30 minutes late,
He struggles, separating wings from breasts
I hover not knowing, offer help or ignore?
Man against bird, a struggle for pride
A woman hopes for appetizing results
Children wonder, “What’s that smoke?”

Angry exclamation “Oh, feverish fat!”
Bird in hell, golden skin obscured
Consort consoles, then walks away
into fiery mist to disarm impending alarm
Eyes avert growing chaos;
An uneasy mind, quelled with wine

Two revolutions of clock, pile of pink wings remain
sizzle at last; inferno of mess
hectic confluence of elements
Shouts to clean hands
Eager eyes await their fate,
as does a man’s ego

Ravenous offspring ask for seconds
Wife impressed, still ignoring the mess
Man’s mind at ease, and resolution made:
“I will return; next time with golden results.”

2010-08-15T20:09:00.000-07:00

Learning to Live with Lamb

I’ve been thinking a lot about lamb lately. Having recently competed in the San Francisco Lamb Takedown, I’ve been intrigued as to the many different ways lamb can be prepared. Prior to the Takedown, my experience eating lamb was limited, and my experience making lamb was, well . . . non-existent.
With that said, one might ask, “Why lamb?” or even, “Why a competition cooking lamb?”
My experience in the Takedown was truly an exercise in getting out of my cooking and eating comfort zone. And, since lamb is not considered a staple in most American kitchens, I was intrigued to find out a bit more about lamb.

According to the American Lamb Board, the group which sponsored the Lamb Takedown,
“On average, a 3-ounce serving of lamb has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean.” Further, “because lamb naturally contains many essential nutrients, it is an easy fit for healthy diets. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while still being a good source of iron and riboflavin. All of this within an average of 175 calories per 3-ounce serving makes lamb naturally nutrient-rich.”
As if that wasn’t enough to convince me as to the healthfulness of Lamb, I looked further – to Australian Lamb. Here’s what I found:
“Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil. For instance, a 3oz serving of topside lamb steak has only 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.”
So, after a bit of research I realized that lamb can be a healthy addition to my weekly menu, and might actually be a good alternative to my meal repertoire. And, after participating in the competition, I realized all the delicious ways lamb could be prepared.
( For more information on the nutritional aspects of lamb, visit http://www.leanonlamb.com/ )

As for the ‘why’ behind me entering the competition, I did so because I am an advocate of trying new things. Once in a while, I dig out my cookbooks and seek out a new recipe to try. More often than not, things don’t turn out the way I planned, but I don’t let that discourage me. With each try at something new, I learn from my last attempt.
As for the lamb empanadas, well, they were good, but I know I can do better. I am inspired to create even more tasty ‘lampanadas’ next time, but in the meantime, I may even venture out and prepare some of the Takedown’s winning lamb combinations such as Lamb Nuggets or Slow-Roasted Lamb with Preserved Lemons.
Until next time . .

To read more about my experience, visit the blog at FamilyEats.net
Lamb Empanadas (Lambpenadas)

Filling
2 tbsp raisins
3 tbsp rum
2 tbsp olive oil
3 large cloves garlic, peeled and minced
1 or 2 jalpeno or Serrano peppers, seed and minced, or 1.8 tsp. cayenne
2-inch piece fresh ginger, peeled and minced
1 large onion, peeled and finely chopped (1 ½ cups)
¼ tsp. ground cloves
1 to 1 ½ tbsp finely chopped fresh mint or tsp dried mind, crumbled
2 tsp ground cumin
1 tsp. coarse salt
¼ tsp. ground white pepper
½ pound lean lamb, coarsely ground
3 tbsp roasted pigonlis
3 tbsp chopped fresh cilantro glaze

Sealer and Glaze
1 egg white
2 tbsp water, milk, or heavy cream

1. Prepare Curry Dough (recipe below)

2. Place the raisins and rum in a cup and let soak for 15 to 20 minutes

3. To prepare the filling, heat the olive oil in a sauté pan. Add the garlic, ginger, onion, cloves, mint, cumin, salt and white pepper; sauté over medium heat until the onion is totally translucent, about 4 or 5 minutes. Add the lamb and cook for 1 minute, stirring until the lamb is thoroughly cooked. Add the raisins with the rum and stir constantly until all the liquid has evaporated. Mix in the pignolis and remove from the heat. Cool thoroughly or store, well covered overnight in the refrigerator. Just before using, add the cilantro and mix: correct the seasoning with salt to taste.

4. To prepare the sealer and glaze, mix the egg white with water.

5. Preheat the oven to 375 degrees.

6. On a lightly floured board, roll out the dough about 1/8 inch thick, shaping it into a 16-inch square. Cut the dough into 4-inch squares. Knead and re-roll the scraps and cut into additional squares. Place 1 full tablespoon of filling the center of each square. Moisten the edges of the dough lightly with egg sealer. Fold the dough over the filling to form a triangle, and press the edges together with your fingertips or the tines of a fork to seal. Prick the surface of the empanada once or twice with the tines of a fork. Repeat this process until all the empanadas are assembled.

7. Spread parchment paper on a baking sheet. Arrange the empanadas on the parchment paper and brush with the remaining egg glaze. Bake for about 25 minutes, or until golden brown. Remove from oven; place the empanadas on a rack and let them cool slightly. Serve warm.

Curry Dough
Makes enough for 2 9-inch shells, 16 to 18 individual pastries, or 32 bite-sized pastries

3 cups all-purpose flour
2 tsp coarse salt
1 tsp sugar
8 tbsp lard*, chilled
3 tbsp Curry Oil (recipe below)
1 egg yolk
½ cup cold water

Sift the flour, salt, and sugar into a bowl. Add the lard and oil and mix quickly with your fingertips until the mixture resembles coarse meal. Add the egg yolk and ¼ cup of water. Continue mixing, adding the rest of the water, a little at a time, just until you have a firm dough. Knead the dough for a few seconds until smooth. Wrap the dough and let it rest in the refrigerator for about 10 minutes, or until ready to use.

* Vegetable shortening may be substituted for the lard; it will make a lighter pastry. For more flavor, use half vegetable shortening and half butter in place of the lard.

Curry Oil

Makes about 1 cup

1 ½ cups olive or vegetable oil
½ cup curry powder (about 2 ounces)
2 tsp ground cumin
1 tbsp ground turmeric
6 to 8 cloves
1 to 2 dried mirasol or red chili peppers, crumbled

In a small saucepan, combine all of the ingredients. Let sit for 30 minutes, stirring now and then.

Place the saucepan over low heat and bring to a gentle boil, stirring. Immediately remove from the heat and let the contents cool thoroughly.

Pour through an extra-fine sieve or a strainer lined with several layers of cheesecloth, squeezing the cheesecloth to extract all the oil from spices. Discard the contents of the sieve or cheesecloth. The oil is ready to be used or stored.

Storage Note: Curry oil will keep for up to 1 year, either in the refrigerator or in a cool, dark, dry place. Store in a tightly covered jar.

Source: The Art of South American Cooking by Felipe Rojas-Lombardi

2010-08-10T15:31:00.000-07:00

A Bit of Baby (Food) Reminiscing

A recent post from 18 Reasons about a baby food swap got me reminiscing a bit about the days when I did the same.

Preparing food for babies at home was once a commonplace affair. But, with the onset of the Industrial Revolution, commercially prepared baby foods found their way onto store shelves in 1927 with Dorothy Gerber’s first offerings. They were promoted as a convenience food that gave moms a bit more freedom from the kitchen, even if it came at a higher price. The slick advertising campaigns that soon followed, highlighted the ultimate in nutrition for the baby and ultimate in convenience for the woman, further cementing jarred baby foods as the preferred method of feeding babies in the U.S.
Today, it is estimated that a baby will consume 600 jars of baby food before moving on to real food. That number far exceeds a baby in Western Europe where babies consume only about 240 jars, and in Eastern European countries, such as Poland, where only 12 jars are consumed. The average cost for those 600 jars of baby food is about $300, but that amount can be considerably higher especially when the cost of organic baby food is factored in.
For a multitude of reasons, including cost, variety and health, preparing baby food at home is once again becoming fashionable. A growing number of parents are making the choice to switch from jarred foods to homemade baby foods realizing that it is an easy and convenient way to ensure their child has a foundation for health and healthy eating habits.
“Making baby food is the ultimate in convenience,” says Lisa Barnes, owner of Petit Appetit, a San Francisco-area company dedicated to empowering parents with the nutritional information and cooking skills necessary to prepare healthy, organic meals for their entire family. “And,” she adds, “homemade baby food is the ideal way to monitor quality, nutrition content and variety of foods your baby consumes. By simply straining, pureeing or mashing adult food, you can make nutritious, whole foods without adding unnecessary salt or sugar.”
Baby food can be prepared in a variety of different ways. Bananas, for example, can be mashed with a fork, while other fruits and vegetables can be steamed until soft then placed in a hand blender or food processor to blend it to a smooth consistency. For harder to process foods, such as meats or tough-skinned vegetables including peas and corn, look to use a high-powered blender or a food processor.
Having four children of my own, I have experimented, using a variety of different tools to prepare foods to the proper consistency. Initially I used a small, hand-cranked food mill that served its purpose in the early stages by milling soft fruits and vegetables along with tofu to a smooth consistency. But after a few short weeks, its capacity proved limiting, and vegetables, such as peas and corn (with their outer skin), didn’t process as smoothly as needed. Once my child graduated to meat, the hand-held mill no longer performed to my expectations, so I graduated to a hand-held stick blender, which enabled my to quickly blend a wider variety of ingredients with ease. Eventually, I struggled with this too. For the most part it performed as I needed it to, but I but still occasionally struggled with its ability to process to a smooth consistency.

True Liberation
It wasn’t until after my twins arrived, that I realized how wonderful my Vita-Mix® Professional Series would prove to be. Not only does the capacity allow me to prepare lots of food that can be frozen for use later - meaning it saves me a lot of time, the Professional Series is useful for preparing healthful foods for my older children, and even for myself and my husband. The Professional Series has proven to be the ultimate kitchen tool time and again. Because of its professional quality, preparing a wide range of foods is more convenient than ever. Meat is no longer an issue, as The Professional Series has the power and design to blend every bit of it to the same consistency, leaving no larger chunks that the babies couldn’t eat.
As the twins progressed through their new culinary experiences, and eat more, I was able to blend large portions, freezing some for later. The blender is also fun to use for everyone in the family, making soups, smoothies, and even dessert sauces.
By making baby food for my four children, I have learned a lot about the importance of educating my little ones about healthful eating habits. As Barnes says, “Children need to know that food doesn’t come from a jar in the pantry. Even visiting the farmer’s market with babies lets them experience the colors of the market, exposing them to new experiences. Then using those foods to prepare meals at home is the perfect way to educate your children about the field to table concept of eating.”
The sooner you can give children a greater variety of foods (what nutritionists call ‘feeding the rainbow’), you’ll set the foundation for a lifetime for healthful eating.
All this leaves me to ponder – in my spare time – whether Brussel sprouts will continue to be one of my son’s favorite vegetables when he heads off to college in 11 years.

For those of you in the San Francisco area, here are the specifics for the 18 Reasons event.

Friday, August 13th, 2010, 11AM-12PM, RSVP required
Homemade Baby Food Swap with Karen Solomon
$5 for everyone
RSVP by August 11th: info@18reasons.org

Feeding your bambino nutritious and delicious food is important, we all know that. It can also be expensive and time-consuming. But, like with most things, when we combine efforts the results are bigger, better, and more fabulous. At our first ever baby food swap, co-hosted by Karen Solomon, we're tapping our collective blending powers to make the most important of tasks - feeding our children - easier. In return for bringing a batch of organic homemade baby food (in 10 half-pint containers), you'll get to meet other parents, trade baby food secrets, and leave with 10 different half-pints of pureed deliciousness. We'll have coffee and tea on hand to help fuel the swap and your day.

Note: All baby food must be made from 100% organic ingredients. If it is seasonal, even better!

2010-08-04T09:06:00.000-07:00

Ooey, Gooey Goodness – S’mores at Home

Who wouldn’t love the combination of chocolate, marshmallow and graham cracker, all warmed up and gooey? Couple that with the fun of being out doors in the summer, and you’ve got yourself an American camping tradition – S’mores.
First found in “Tramping and Trailing with the Girl Scouts” of 1927, S’mores have been a mainstay of recreational camping for decades. After all, they’re simple to make while sitting by the fire-- skewer a marshmallow on a stick hold it above the fire until it is brown and soft on the inside, pinch it off the stick onto a graham cracker, and sandwich with a piece of chocolate and top with the other graham cracker.
Since they first appeared around the campfire, the delicious mixture of flavor has catapulted S’mores to new culinary heights. The flavor of S’mores can now by enjoyed in Pop-Tarts, ice cream, energy bars, and beyond. And, if you’re hankering for a S’more, but lack a campfire, backyard bonfire or a stick, you can still enjoy the ooey gooey flavors of S’mores right in your own home with the microwave S’mores maker, or the Hershey’s version which allows you to assemble it all yourself.

Me, I opt for a slightly different version of the S’more – one that can be enjoyed by kids and adults alike. My favorite indoor S’mores recipes is a jazzed up version of the traditional campfire favorite. Instead of a graham cracker, I use pizzelles, and top with ice cream drizzled with chocolate sauce. It is a treat that is great for the family as well as for company.

August 10th is National S’mores Day, so gather round the fire, microwave, or oven and join in on the fun.

Pizzelle S’mores

Pizzelles:
1 ¾ cups flour
2 tsp baking powder
pinch of salt
¾ cup sugar
½ cup unsalted butter, room temperature
2 tsp anise extract
1 tsp vanilla extract
3 large eggs
½ cup cold milk

Sauce:
1 1/3 cup whipping cream
8 ounces bittersweet or semisweet chocolate, chopped

24 large marshmallows
Ice cream – vanilla or chocolate

To make pizzelle:
Whisk first three ingredients in a small bowl. Using mixer, beat sugar and butter in medium bowl until blended. Beat in extracts, then eggs, one at a time. Beat in dry ingredients in 3 additions, alternately with milk in 2 additions, let batter ret 15 minutes.
Make pizzelles on waffle iron/pizzelle maker.

For sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until smooth.

To assemble:
Place 2 marshmallows on 1 warm pizzelle. Cover with another pizzelle and press to compact. Top with ice cream and warm chocolate sauce.
Note: To help marshmallows melt, place pizzelles on cookie sheet, top with marshmallows and place in a warmed oven. When marshmallows become soft, remove from oven and top with remaining pizzelle.

2010-07-22T06:15:00.000-07:00

Summer Soup

Summer is in full swing, the heat index is rising, the grill is lit, and we want to avoid the heat of the kitchen at all costs. When thinking of something refreshing to serve the family, summer salads, grilled burgers and fresh tomatoes, basil and mozzarella cheese all come to mind. But, I also think of soup. Yes, soup.
Here in Northern California, the thought of making hot soup in the summer isn’t odd. The weather here in our little valley can get pretty chilly, so a warm Sunny Carrot Soup or Italian Meatball Soup isn’t out of the question. But, as I got thinking of the days (before kids) when I used to travel, summer is definitely the time for cold soups. I wondered what could I prepare that would bring back memories of Spain, while satisfying my kids.
Summer’s bounty gives me a lot to work with.
Whether it is corn, tomatoes, zucchini, herbs, avocados, watermelon or berries, summertime produce provides me with a multitude of opportunities to add new recipes to our summertime repertoire.

Soup is a wonderful and inexpensive way to feed a family, and a great way to beat the heat of the kitchen. Now it’s decision time, will it be the Spanish classic Gazpacho, a Latin Flavored avocado soup, soothing Cold Pea Soup, or a refreshing Watermelon and Raspberry Soup? Whichever I choose, I’ll pair it with some hearty bread, cheese, fruit and we’ll have a filling meal.

Chilled Watermelon and Raspberry Soup
Source: 2010 Melissa’s/World Variety Produce

Ingredients

* 2 cups Raspberries
* 3 tablespoons Brown Sugar
* 1 Mini Watermelon cubed
* 2 Organic Limes juice freshly squeezed
* Mint cut into ribbons as needed

Directions

In a bowl, gently combine the raspberries and the brown sugar.

Chill in the refrigerator for 1⁄2 hour. In a blender, add the watermelon and the lime juice and puree until smooth.

Next add the raspberries and blend until smooth. Place in the refrigerator for 1 hour.

To serve, ladle into a soup bowl and garnish with a few mint ribbons.

Note:

To give a little punch to the soup, add a little Vodka to the berries while they are chilling.

2010-06-21T05:53:00.000-07:00

The Baking Contest Circuit

Every summer we gear up for great times. Lazy days filled with hikes, swims, ball games and great fun together. For many Americans, summer is also the time to indulge in the exciting experience of the county fair or local festival. It is at the fair, where we can enjoy foods and treats not enjoyed on a regular basis, play games, experience the rides, and wander through the exhibits and contests showcasing all the talent that the community has to offer.
Then, just last week, a flyer for the local Strawberry Festival came home from school with Grayson. He pointed out to me, “Mom, they’re having a cookie baking contest. Can we enter?”

I had never entered my cooking or baking into a contest, so I’m surprised that I was quick to answer, “Yes.” Then, when the idea began to sink in, a bit of worry arrived. What was I to make? Would I have the time? Would it turn out successfully?
I turned to the one woman who has been entering local baking contests for decades—my Mom-- to get me through this period of uncertainty.
She has been entering local baking contests for decades. I remember as a young child, waiting in the car while she dropped off her entries at the Fourth of July festival contest in Lakewood, Ohio. Only a year or so into her foray in the competitive baking arena, Mom won the grand Prize for her Lady Locks. Since then, she has baked up a storm for the Cuyahoga County Fair competition, entering her coffee cake with cherries and nuts, apple pie, pecan rolls with orange coconut filing, brownies with malted milk balls, and a host of other delights. Each year, her entries are awarded blue ribbons, and one year, her blue-ribbon Danish Pastries included a handwritten note explaining that she was very close to receiving Best in Show. It read, “This was the hardest decision we have had to make.”
I too, had a hard decision to make. What was I to bake? I knew Mom would certainly be able to provide me with a little guidance. So, I asked for a recipe that would be distinctive, yet not too hard to make. She offered up Meltaways. Ahh, that recipe she gave me years ago, but I just have never made. Well, she seemed assured that the recipe would fit the bill, so I took it and ran to the kitchen, but not before I had a heart to heart with her. I couldn’t move forward on this adventure without asking her for a bit of advice, which I share with you:

* Pick a recipe that will be different from what everyone else may enter. Make the chocolate chip cookies, apple pie, or brownies just a bit different from a traditional recipe.

* Choose a recipe in which every ingredient is relatively common.

* Choose a recipe that has good texture and mouthfeel.

* The recipe should be able to sit out for some time, so don’t choose a recipe with cream fillings or meringue, as they’ll not weather well during the judging process.

* Use quality ingredients, for instance a quality butter, or special high-quality chocolate, especially if chocolate is the main flavor in the recipe.

* Bake it as close to entry time as possible. It depends on the entry time, but if it is in late morning, I can make the cookies early that morning. And, if my entry includes a yeast dough, I get up early to make it to ensure the entry will be at its freshest. Some cookies and cakes can be made a day ahead.

* Make it at least once before the competition so that you can adjust baking temperature or time is need, or you decide to alter the recipe slightly to get desired results.

* Finally, and the most important: Take your time.

Happy Baking – I’ll let you know if I’m awarded a ribbon.

Meltaways
3/4 cup butter
1/2 cup packed brown sugar
1 egg yolk
1 1/2 tsp. vanilla
2 cups flour
1/4 to 1/3 cup chopped pecans

In a large mixer bowl, beat butter until softened. Add brown sugar and beat until fluffy. Add egg yolk and vanilla and beat well. Add flour and beat until well mixed. Cover and chill at least two hours or until easy to handle.
Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar.
Bake in a 350 oven for 7 to 9 minutes or til done. Remove and cool.

Frost with Browned Butter Frosting and, if desired, sprinkle with chopped pecans, gently pressing nuts into frosting. Makes about 42

Browned Butter Frosting: In a saucepan, heat 1/4 cup butter over low heat until lightly browned. Remove from heat. Stir in 2 1/4 cups sifted confectioner's sugar, 1 tsp. vanilla and enough milk (2 to 3 T) to make frosting spreadable.

2010-06-17T13:29:00.000-07:00

Am I a Kitchen Fanatic?

The other day, Grayson said to me, “Mom, you’re always in the kitchen.” This comment came during a conversation about the two of us playing together, and his statement was a way to tell me that I don’t play with him enough, instead I’m always cooking.

My heart sunk, as I wondered if this is the way my kids view me -- taking more time for food than for them. Am I a cook-aholic, a kitchen fanatic, a Mom obsessed with making sure great tasting, healthy foods are on the table for my kids – that don’t come out of a box found in the pantry or from a fast food outlet down the street? As these questions swirled around in my head, I had a moment of clarity. I put myself in his place, and I could see what he meant. From his perspective, when he wakes up, I’m in the kitchen getting breakfast ready and his lunch for school packed. When he returns home, around 4 p.m., I get him a quick snack, then start making dinner. So, he is correct in saying that I’m always in the kitchen.

Actually, I don’t know how much time I spend in the kitchen each day, but I do know that some days I do feel that I’m in the kitchen all day – especially on the days I bake bread. But, I have a family of six to feed, and that takes a bit of time. Even though Grayson felt (at the time) that I spent a lot of time in the kitchen, I know that he has benefited from my doing so.

There is no doubt that children pattern their behaviors after their parents. And, if highly processed, fast foods or convenience foods are what they are served on an almost daily basis, they quickly become accustomed to that lifestyle. A 2003 study by the Gepetto Group, a New York advertising and marketing agency, found that kids who say they don’t know which foods are healthy and good for them are more likely to want to eat in a fast food restaurant (41%).

Societal changes have played an integral part in changing how (and where) America eats. Fragmenting mealtimes, erosion of basic cooking skills and a desire for use of free time for other activities continue to fuel the desire for time-saving easy meal solutions.

With that in mind, I set out on a search to find the amount of time Americans spend in the kitchen cooking each day. Unfortunately, I dug up no specific number because cooking was always lumped together with other activities, such as house cleaning, laundry or bill paying—in essence, it was considered a chore.

However, I did find some interesting statistics. In the past several years, consumption of food prepared away from home has increased. Sales at full service restaurants were projected to reach $187.4 billion in 2008, an increase of 4.3 percent over 2007, according the National Restaurant Association. The NRA also noted that American adults buy a meal or a snack from a restaurant 5.8 times per week on average, spending 48% of their food budget on food away from home. Additionally, 70 percent of adults said their favorite restaurant foods provide flavor and taste sensations, which cannot easily be duplicated in their home kitchens, meaning they have grown accustomed to – and prefer - foods prepared at a restaurant.

Further, independent market analyst Datamonitor reported that many consumers see basic cooking tasks as difficult, making cooking a low priority when allocating free time. Culinary skills are not being passed down by generation and consumers now perceive basic cooking skills as difficult, and this lack of confidence in cooking may undermine the healthy eating message.

At the same time, those who do cook at home are interested in cooking exciting, flavorful and interesting meals themselves. The home remains the central location for mealtimes, with consumers seeking more authentic foods and flavors. Home cooked meals are the key source of comfort, and offer economy.

But there is another side of the coin to spending time in the kitchen – it’s the time spent eating together around the table. It has been shown that families who eat together have better nutrition, and in turn, have a lower risk of many diseases, including being overweight or obese. A study conducted by Harvard researchers and published in the Archives of Family Medicine, found families who reported eating together ‘almost every day’ took in more healthy nutrients including calcium fiber, iron, and vitamins. Another study also indicated that children who ate meals together with the family ate more fruits and veggies than those who did not. Other benefits of getting around the family table, is that kids do better in school and are less likely to take drugs.

The family meal is a great time to check in with family members, engaging family members in discussion. Children develop language skills, when adult is at table talk is richer. Establishing routine to create family togetherness is essential, and research suggests that cooking and eating at home will have a positive effect on the health of the body and the health of the family.

Go ahead, call me a cook-aholic. I’ll embrace my kitchen fanaticism. If we must call it a chore, it is probably one of the most rewarding chores I will ever perform.

A few interesting statistics that I dug up from the National Restaurant Association’s 2010 Restaurant Industry Forecast.
* $2,698: Average household expenditure for food away from home in 2008.
* 40 percent of adults agree that purchasing meals from restaurants and take-out and delivery places makes them more productive in their day-to-day life.
* 78 percent of adults agree that going out to a restaurant with family or friends gives them an opportunity to socialize and is a better way to make use of their leisure time than cooking and cleaning up.

2010-06-06T21:18:00.000-07:00

New Research: Your Weight is a Reflection of Where You Shop

Recently, a friend passed along a news article to me that I thought was pretty interesting, “Pricey grocery stores attract skinniest shoppers.” As the article explained, “The percentage of food shoppers who are obese is almost 10 times higher at low-cost grocery stores compared with upscale markets.” Albeit a small study, the findings underscore poverty as a key factor in our obesity epidemic.
The article continued with a note from the study’s lead author, Adam Drewnowski, a University of Washington epidemiology professor who studies obesity and social class, “That’s likely because people willing to pay $6 for a pound of radicchio are more able to afford healthy diets than people stocking up on $1.88 packs of pizza rolls to feed their kids.”
I agree that income is certainly a driving factor behind our food choices. And, when you’re stretching every dollar, you look for ways to cut costs at the store.
For years, the food industry has led us down the path to believing that prepared, packaged foods are more economical than buying fresh fruits and vegetables or even whole grains. Add to this, the marketing dollars spent in promoting a wide variety of convenient, fast, and low-cost options from pizza rolls and cinnamon rolls, to mega-sized burgers and pseudo-Mexican fare all at rock bottom prices, and why wouldn’t we ascribe to the notion that we’re getting a great deal on our food.

To me, it seems as if price is the main driving factor our food choices, especially when less-than-healthy food is offered at extremely reasonable price. With that thought in mind, I wonder what would happen if consumers were offered low prices for less of that same food – for instance, $1.88 for one pizza roll? I’ll bet that there would be a rebellion, simply because Americans have been programmed to expect lots of food for very little money – regardless of how healthy it is for them.
But, low cost and massive amounts of food are only two pieces of the pie. Knowledge and the value one places on food make up the other portions of the pie. Yet, knowing that certain food choices are better than others doesn’t mean that Americans are ready to make the change. What is required is a paradigm shift in the way we have been eating for so long. To break this low-price mindset takes more than raising our incomes, it takes raising awareness of our what we consume and how much of it we consume.

As I try to digest the findings from this study, I am drawn to the words Michael Pollan wrote in one of his books – and I will paraphrase – “eat better, whole foods, and eat less of them.” I agree with him. It is not an elitist attitude, instead it is an attitude grounded in what I feel is best for myself and my family. I ascribe to this philosophy because I believe that our choices for food affect us today, as well as in the future.

Generally, my food choices are based on health, quality, taste, and of course, price. Convenience is an occasional factor, but certainly not an overriding one. The reason I choose the food that I do is because I have the knowledge about food, the knowledge about how to make healthier choices, and a lifestyle that embraces the connection between food and the health of our bodies, our minds, and our families. That isn’t to say we shun all unhealthy choices, it just means we make food choices based upon our lifestyle, our set of values and our knowledge about food.

This study highlights income as a driving force behind our food choices. It reinforces the notion that unhealthy food is cheap and healthy food is expensive. As reported, all of the stores in his study stocked a wide range of nutritious food, including plenty of fruits and vegetables. So, why are the shoppers choosing foods like pizza rolls? The study contends that the reason is because healthy, low-calorie foods cost more money and take more effort to prepare than processed, high-calorie foods.
In fact, in a separate study two years ago, Drewnowski, estimated that a calorie-dense diet cost $3.52 a day compared with $36.32 a day for a low-calorie diet. Now, I’m not so sure about that price difference, because if I fed my family of 6 for $36.32 each a day, I’d be spending more than $1,500 a week on food! That is an alarming message that we need to stop sending to consumers. I don’t spend that much for food in a month!

The current study found that (in the Seattle region), the average market basket at the three high-priced grocery stores (which included Whole Foods) cost between $370 and $420. By contrast, at the area’s three lowest-priced stores, including Albertsons, the same basket of food cost between $225 and $280.
Too often Whole Foods is referred to as Whole Paycheck. But as I have found in my recent grocery shopping experiment (as reported in a recent Family Eats blog), I actually spent more money shopping at Safeway than I did at Whole Foods. (And a friend recently confirmed she found the same to be true).
Today, I mix my shopping between Trader Joe’s and Whole Foods and I spend between $170 and $210 a week for a family of six—less than the average market basket at the three lowest-priced grocery stores in the study. (I did a cost of living analysis between San Francisco and Seattle, and it revealed that San Francisco is indeed a more costly place to live – so if you factor in the 31% higher prices where I live, then I really did a better job at shopping).
To some extent, price may factor into our food choices, (for instance, I opt to hold off from buying certain fruits and vegetables if I feel the price is just too high), but I think for the most part, we’ve been brainwashed to believe that eating a healthy diet is too expensive for us.

Instead of highlighting the relationship between eating healthy and the amount of money we have—or don’t have--in our wallets, perhaps we should highlight how easy and relatively convenient it is to prepare great tasting and healthful meals from scratch using whole foods. To do this, we don’t need a degree from the Culinary Institute of America, instead, we need a reminder of how delicious, nutritious and easy to enjoy whole foods are. After all, how hard is it to pick up an apple and bite into it?

2009-08-20T20:43:00.000-07:00

The Diet Coke Diet

Wednesday morning, coffee in hand, I hit the computer to peruse food and dining sections in newspapers. While reading the When Parents Scream Against Ice Cream article in the NYTimes, I am deep into agreement with some of the moms. I, too, cringe when I hear the tingle of the ice cream truck. I can still remember running up the stairs of our duplex in Cleveland with my brother, begging Mom to give us a penny for some ice cream(or whatever it cost 40 + years ago), only to break down in tears because we had missed him. We had missed him because he drove away, there wasn’t anyone on the street clamoring to buy ice cream. The driver couldn’t see me as I was scurrying up the stairs to ask Mom for money. So he moved on. Today, those ice cream trucks sit and sit, and sit. I think the sounds of joy to the operators is the incessant whining of children, whose parents often give in just to shut them up.
I’m immersed in my thoughts of the ice cream truck – on the fence of whether they’re good or bad, when something catches my eye. It’s the Diet Coke banner ad at the top of the page. An ad I would typically ignore, since I don’t drink soda. But, it is the words that appear alongside the can of Diet Coke that make me take a second look – and, even make me click!
Next to that well-known can runs the words “Let’s Do Lunch,” “Your Dinner Date,” and “Every Meal Delicious” A tab on the ad tempts a click-through with the words “Visit the Diet Coke Kitchen.” Yes, they’ve tempted me. – I click.

The Diet Coke Kitchen.
My first thought, “How ridiculous,” a site dedicated to recipes made using diet coke.
My second thought, “How ridiculous,” a company known for its predatory advertising to children, a company whose product is a big cog in the wheel of America’s freight train of obesity, is offering up advice on good eating habits.
My third thought, “How ridiculous,” to add some credibility to their efforts, they’ve signed on a chef to be the spokesperson for the site.

All I know, is that this association – Diet Coke and Eating Well – just don’t mix. After quite some time on the site, I’m still confused. To me, there is such a disconnection between good eating and Diet Coke that I’m baffled at their attempt to try to set themselves into the realm of healthy eating. You don’t fool me Coke. And, even if the recipe for Moroccan Lemon Chicken with Mango Chutney sounds tasty, just for spite of it, I WILL NOT not try it!
(Sorry Chef Tom Colicchio. I’m disappointed that you chose this as your venue to showcase your talent.)

You’ve heard it before:
The number one source of calories in youth in America comes from drinking soda.

The United States ranks first among countries in soft drink consumption. The per-capita consumption of soft drinks is in excess of 150 quarts per year, or about three quarts per week.

The relationship between soft drink consumption and body weight is so strong that researchers calculate that for each additional soda consumed, the risk of obesity increases 1.6 times.

Soda consumption affects obesity, bone density, the heart, and, don’t get me started on the ill effects of the poisonous sweetener they use.

To me it doesn’t matter if the ad had a can of Diet Coke on it, but it is still associated with “The Real Thing.” Diet Coke drinkers are still susceptible to negative affects that come with consuming that three quarts a week – including the acidic affects of the soda on one’s teeth, and the poisonous effects of the artificial sweeteners they use. (Check out the Low-down on low-calorie sweeteners tab – what a farce). The rate at which Americans are addicted to sodas is alarming, even so much that it has the attention of those over at Fox News who have reported that Soda May Seriously Harm Your Health.
My favorite section of the site is the section Wellness & Balance. I click and come to the tab “ Quench Your Thirst: Find out how much fluid you need a day.”
I click, and see the copy reading “All Beverages Hydrate.” According to the site, the Institute of Medicine of the National Academy of Sciences has found that all beverages, including those with caffeine, contribute to total daily hydration. If you’re not in the mood for water, it’s OK to drink something else you enjoy like a sports drink, tea, or soft drink.”
There you have it, they are assuring us that Coke is a trusted friend, citing research that lets us know, we can have a soda as part of our daily fluid intake. Forget about mentioning the fact that soda is probably at the bottom of the list of hydrating beverages recommendations from the Academy (I’m making a somewhat educated guess on this point). “Go ahead, if you don’t want water, certainly don’t drink juice, have a soda and don’t feel guilty. Just make one of the recipes on our site, and everything will be alright.”

Suffice to say, I’m appalled. I know I’ve got soda-drinking friends out there, and I’m not averse to partaking in one myself time and gain. (Although to me, water, coffee and tea will do just fine – oh, and a bit of wine.)
My problem is, that I see this as yet another way to deceive the public, get their product brand embedded so deeply into our psyche that we begin to think “Coke is good for me. Coke = healthy eating. Coke is right there by my side helping me loose that extra 100 pounds.

Or rather, should I say: Coke is it.

2008-05-05T11:08:00.000-07:00

Hot Dogs and Milk Chocolate

On last evening’s flight back from Minneapolis, where I was attending the Specialty Coffee Association of America’s annual conference and exhibition, I grabbed my barely opened copy of In Defense of Food by Michael Pollan. I had 3 ½ hours of uninterrupted time (for the most part) to read his latest on eating in America. With my pen handy to mark those tidbits of information I might find useful, I came across one that I have since revisited several times.
In Chapter 10, Pollan notes a recent study by Paul Rozin, a psychologist, who presented Americans with a statement: “Assuming you are alone on a desert island for one year and you can have water and one other food. Pick the food that you think would be best for your health.”
The choices he offered were corn, alfalfa sprouts, hot dogs, spinach, peaches, bananas and milk chocolate. What the Americans surveyed chose was :
42% bananas
27% spinach
12% corn
7% alfalfa sprouts
5% peaches
4 % hot dogs
3% milk chocolate

As Pollan also notes, “only 7 percent of the participants chose one of the two foods that would in fact best support survival: hot dogs and milk chocolate.” The point he follows up with is that we are so obsessed with eating the right foods – or rather, the foods that media and research deem to be healthy – that we cannot decipher what is truly best for ourselves. Bottom line, we’re confused.
I, too, would not have chosen hotdogs or milk chocolate - although I did pause for a moment to consider (seriously consider) chocolate. Instead I glanced at each, trying to make a careful assessment. Spinach, hmm, a source of iron, might be a good choice; Sprouts nope, I can’t stomach them; bananas, I will need potassium . . . and so on down the list.
When I turned the page to find out what the two foods that would best support survival, I was initially upset that I couldn’t pass the ‘test’ After all, I think I know something about healthful eating.
My next thought was my children. With the exception of sprouts, I feed my children all of those foods. And, what is it that they are drawn to? You guessed it, hot dogs and milk chocolate. Perhaps they’re telling us something? I do remember having a discussion with my pediatrician a while back about my daughter’s obsession with pasta, crackers and bread. I worried that she would be eating too many carbs: Would she be setting herself up to fight this obsession later in life? And, was she missing out on other nutrients in her daily intake? As he pointed out, children eat their nutrients over a period of time, so he asked me to take a look at the foods she ate over a week. Did she get a broad range of other foods? Also, he did tell me that kids will eat what they need – she was eating lots of carbs because she was growing and very active. When she desired fruit, -- or rather, he body craved it, she would eat it. This simple advice from the pediatrician brought me back to reality when it comes to eating. My worries were a result of my media-driven belief that too many carbs are not healthy. And, in order to consume the correct nutrients – vitamins, minerals, etc., you must focus on nutrients found in specific foods . . . much like my mind roamed as I tried to figure out which food I was to choose for my life on a desert island.
Perhaps nutritionists should stop studying adults and their eating habits, and look to children, specifically toddlers, and what foods they crave. Because it appears as if my children would last much longer on the desert island (having chosen hot dogs or milk chocolate), than I would with my leaves of spinach.

2008-04-15T12:17:00.000-07:00

Today we sipped up the last drop of lambda olive oil. We received the 500 ml bottle of the oil from Krista, Crete as a sample only about 8 weeks ago, and I was a bit reluctant to use it for just anything. After all, that 500 ml bottle retails for about $59 (at the current exchange rate) – that is more than twice the amount I spend for my 365 brand 3L tin.
I carefully dolled it out to the family - a separate dipping oil plate for myself and my husband, our usual 365 brand olive oil for the kids to dip bread in. My son, not yet 5, quickly realized we were enjoying something different and demanded that he try ours. He reached across the table, dipped - OK, dunked - his bread in, dripped the oil on the table as he brought it back to his mouth (of course I immediately mopped up the oil with my bread), and took a big bite. His nose wrinkled and he said that it tasted like grass. I felt relieved on two fronts. First, that he could properly discern the flavor profile of this oil, and secondly, that he wasn't fond of the fresh and fruity flavor of lambda. He never dipped in our lambda again.
My husband took a bit heavier hand in using the oil than I did. "Hey, we've got to REALLY try it out," was his response. “And, it says to use it as soon as possible to ensure the freshest of flavor!”
I acquiesced, and we took to using it for dressings, dips, drizzling . . the usual olive oil fare. In addition to its intensely fruit flavor (and low acidity), the deep green color is complemented by the dazzling glass container. It looked pretty impressive sitting on the counter.
The problem is, we really enjoyed lambda. And, since we’ve experimented with the multitude of ways to enjoy using lambda, things could really get dangerous if we decided to replace our $25, 3L tin of olive oil with lambda. I surely would be surpassing my olive oil budget.
Then again, sometimes you just have to indulge . . . I guess the kids can go without a new pair of shoes this summer.
To conduct your own experiment, order some from Speiron Company.

2008-03-26T17:38:00.000-07:00

For all you espresso lovers who have to have their fix whenever and wherever they are, the new Handpresso is coming to market. Dubbed “The World’s Smallest Espresso Machine,” the compact, hand-powered unit is the ultimate in Nomadic Espresso. The lightweight unit required a bit of hand pumping, much like you would do if you’re bike tire went flat during an excursion. A small gauge on the handle lets you know when you’ve pumped your way to the approprate amount of pressure (16 bars) required to brew espresso. Handpresso requires only an E.E.E. pod and hot water and you’re ready to brew and enjoy in just seconds. Plop it in your luggage – heck, carry it on the plane with you – take it on a hike, go camping – I tasted espresso brewed in one, and it turned out pretty good. Check it out here.

2007-12-20T13:25:00.000-08:00

OK, a bit off of topic, but at least it is holiday inspired . .

An Interview with Santa
With the 2007 Holiday season upon us, the continued recall of many children’s toys due to excessive levels of lead paint and concern about toxic levels of PVC used in toys has left many parents wondering which toys will be safe to purchase for their children. Following is an interview with Santa, who discusses how he is dealing with the current crisis.

With the holiday season upon us, what is the big, in-demand toy this year?

Santa: This year, it isn’t any specific toy that is in demand. Because of the recent spate of toy recalls due to lead paint, and concern about PVC used in plastic toys, parents are demanding an assurance that all toys are produced using high-quality materials that are fully traceable back to source – all in an effort to ensure the toys their children play with are safe and free of dangerous chemicals and other substances. What this has translated into is a renewed demand for hand-crafted, classic toys that spark the imagination of children.

Well, isn’t that what your Elves are trained for: To hand-make, imaginative toys with care?
Santa: Yes, the Elves have always prided themselves on producing the best quality toys. Through the years they enjoyed creating traditional trains, dolls and blocks, for example, but as technology has advanced, they also have added a contemporary twist to these toys such as a new color, a designer wardrobe for a doll, or electronics that teach children how to spell in another language.

You look a bit worried and haggard. Are you anticipating too big of a demand for toys?
Santa: In recent times, demand has been especially high as parents have asked me to deliver more and more toys for their children. This is in contrast to my early years when one high-quality, hand-made toy was all that was needed to make a child excited on Christmas morning.
Unfortunately my workshops are empty this year. Like so many other industries, market demand and increased competition from low-cost mass producers drove me to cut costs. The only way I could compete was to outsource the production of Christmas toys to China where labor and production costs were a fraction of what I was paying my Elves. With China easily meeting the increasing demand for more toys, and producing them at a fraction of the amount it cost me to pay my Elves, my only choice was to let my workforce go and outsource to China.

Wow, how did you handle laying off the Elves? You had worked together for so many years.
Santa: It was the hardest thing I ever had to do. Mrs. Claus begged me to reconsider. To think about the Elves and their families. To think about how loyal they had been to me through the years, and how their skill in making toys couldn’t be replicated if made elsewhere. But she too knew, deep down, that if we were ever to continue to be the primary supplier of toys for Christmas that we had to keep up with parents’ increasing demands and move production to a cheaper locale.

How hands-on were you with the production and the quality control once manufacturing moved to China?
Santa: I never thought for a moment that the toys I was now buying from China would be of lesser quality than those the Elves produced in the workshop. I didn’t personally visit each factory, and perhaps that was one of my downfalls. Now because I let market forces, rather than my heart, drive my decision, poor quality, shoddy construction and poisonous paint have marred my reputation as the primary supplier of toys for children at Christmastime.

How will you deal with the current crisis?
Santa: As I mentioned, parents are once again asking me to produce hand-crafted high quality toys – much like those the Elves made years ago. Now with my workforce gone, and no way parents or the Consumer Products Safety Commission would allow me to deliver toys made in China, I’m not really sure. When I downsized, many of my Elves who had been with me for 20 or more years took early retirement, while the more novice Elves simply changed their profession and have moved on. Many took call center jobs in Indonesia.
My credibility within the toy industry is marred. I now have the same reputation that many other big businesses do, in that the consumers view me as solely dedicated to the bottom line instead of the quality of the product and the people who devoted themselves to me for so long. I’m not sure I can find a dedicated, experienced job force willing to commit to the long hours necessary during this time of the year.

Well then, how will you keep up with demand?
Santa: To help keep up with demand this year, I have contacted many grandparents who, in their own retirement, have taken up the hobby of hand-making classic toys for their own grandchildren. With so many Baby Boomer-grandparents around the world reaching retirement age, I am looking to build relationships with many of them to produce their specialties, whether it is wooden trains, hand-sewn dolls or whatever toy they enjoy making.

Will you continue to work with this skilled labor force in coming years?
Santa: Definitely! The Elves’ quarters are now in the process of being converted into a vacation timeshare where grandparents can visit for one to two weeks each year. During that time, they will have access to my workshop, tools and materials to create some truly spectacular classic toys. By working with a wide network of grandparents from around the world, no single grandparent will feel the pressure of having to mass-produce toys in an assembly line fashion. Instead they can produce at their own pace, putting a bit of love into every toy they create.

That sounds a bit like your old business model when you had the Elves on board.
Santa: Yes it is. I have learned my lesson the hard way. But I think those grandparents can remember the joy they had when they found one special toy under the tree when they were children. Now they can help me bring that joy to their grandchildren. Through this expanding network of “Grandparent Elves” I feel that I will be able to fill the stockings of children around the world with toys that inspire the imagination of children once again.

2007-09-04T11:25:00.000-07:00

Ok. It is the Oreo cookie that has resurrected me from the depths of four kids and lack of sleep. It has been months since I've even attempted to update this blog, but last week I received a Domino's Pizza flier in the mail. I could hold back no longer.
I'm sure you've all seen the flier: In addition to all the calories, fat and other 'unhealthy' things packed in a Domino's Pizza, now (albeit only for a limited time), comes the Oreo Dessert Pizza!
I have yet to try one, but feel I must just to say I have. Although I dread the sick feeling I will undoubtedly have after consuming so much sugar and . . . who knows what!
This decadent concoction features a dessert-style thin crust, topped with vanilla sauce, Oreo cookie crumbles and white icing. My son, who is 4, saw the picture of the 'pizza' and immediately declared "I want one!" What kid wouldn't? A plate full of sugar, goo and stuff kids shouldn't be fed.
If I am to taste this thing, I will have to do it late at night when the kids are sleeping (leaving no remnants for them to find in the morning). Otherwise, if they try it, I'm sure I won't hear the last of it. I want it now!
Who are these people that come up with such ideas. yes, decadence is what desserts are all about, but do we have to go overboard and entice anyone who has already consumed a boatload of unhealthy calories via the pizza, with another artery clogging, heart-stopping, offering?
Yes, I will succumb, and try a bite. But will quickly return to something that won't take 10 years off my life . . .
perhaps a bit of fruit. Hmm, maybe even a piece of cake - but at least I know what I put in my cake!

2007-05-14T15:16:00.000-07:00

I have to admit, I'm a skeptic. And I was a bit skeptical when I was first asked to meet with someone to discuss fortified coffee. I'm a coffee purist - and have been since I started writing about coffee nearly 15 years ago. So, when someone asked me to sit down and learn a bit more about this new innovation for the coffee industry, I had my reservations, but also was intrigued.
Fortified foods - we all consume them, even if we don't realize it. From cereal to bread to water and juice, science has found a way to make foods more beneficial to the consumer. In fact, I don't even think about it when I drink orange juice fortified with calcium, or cereal with added vitamins and minerals, but my coffee? My sacred cup of black coffee?
Actually, it is an interesting concept. Why not fortify coffee? It is a widely consumed beverage, so why not get a little something extra in it when you enjoy your coffee, latté, or mocha?
My meeting was held at the recent Specialty Coffee Association of America annual Conference and Exhibition. Earlier that morning, I sat in on a panel discussion that touched on the "Third Wave" of coffee cafes. In the past couple of years, the term "Third Wave" has come to represent those coffee cafes which have refocused on the community, offer more traditional beverages (as opposed to offering a broad spectrum of milk-infused coffee beverages) and are generally small in terms of number of outlets. These Third Wave cafes are manned by well-trained baristas who love to connect with their customers. As the panel discussion progressed, they came to the conclusion that Third Wavers are simply those cafe owners who are re-embracing the world of coffee. Going back to their roots. As they do so, they are representative of an evolving specialty coffee scene. I guess that is what fortified coffee is part of as well. As we take a look at the next 'new' thing in the specialty coffee world, this seems like a natural progression.
As I listened to the story about fortified coffee, I was pleasantly surprised to find out that this unique 'fortification' process doesn't alter the taste of the coffee at all. It doesn't affect the roast, it isn't an additive. It is simply a process that can add a whole host of beneficial qualities, even calcium to my morning cup of coffee.
Well, if it doesn't change the taste of my favorite brew - and it gives me something good for my body, then I'm all for it. While it has yet to hit the cafes, keep an eye out for a fortified brew at your favorite watering hole.

2007-04-25T13:44:00.000-07:00

Finally I'm back to the blog. The twins arrived at the end of December, and our recent move to a new home has kept me from writing. But something caught my attention today, spurring me to make the dive back into the blog.
We have a cat, and have been aware of the recent pet food scare. While we weren't driven to prepare home made food for Kona - after all, I am now a mother of four and getting food on the table is a bit challenging. However, the latest news is that there is evidence that the ingredients imported from China that have traces of melamine, may have be found in additives used in livestock feed as well as additives to human food. While this substance has yet to show up in our food supply, the ingredients are known to be used in bread, pizza, baby food and many vegetarian dishes.
Just one more thing to worry about in regards to our food supply chain. Every time I prepare something for my family, I now wonder if it is going to be harmful. We do a good job of making food choices - leaning towards whole foods rather than processed, etc., but total abstinence from the foods that may harm us is nearly impossible. And, I, like many of you, were caught unaware of the fact that melamine, which is typically used in products such as countertops, glues and fertilizers, could ever be considered to be used in food.
I still await delivery of glass baby bottles I ordered last week so that I can protect my twins from the potential harmful chemicals that are used to make many plastic baby bottles. This week, I walk through the market wondering if the choices I make today will turn up on the news tomorrow. Who knows what next week will bring?

2006-10-30T07:43:00.000-08:00

Lots of food news appearing in the papers lately - from a recent article about the new meat labels that are created to entice us to eat - animal compassionate, certified humane, and free farmed, for example - to news of the gathering of foodies in Turin, Italy for the Slow Food Terre Madre event, to the growing interest in ultra-premium fresh and frozen organic baby foods. For me, what is underlying all these issues is the challenge of bringing this information (and food) to the masses, because there is confusion and often a price premium.
Those meats that are labeled with animal welfare labels can be confusing for the average shopper - or even the well-informed shopper for that matter. And, they often come with a price premium that many consumers are not willing to pay. Likewise, the basis of the Slow Food movement is something that appeals to true foodies, but hasn't captured the mainstream consumer who is focused on price and convenience, often with little interest in where the food comes from (and in many cases, what is in it). As for the organic baby food end of it, price is also an issue, even though many new parents are focused on giving their children the best things.
I guess the bottom line is becoming an educated consumer. And becoming educated about the food offerings we have takes time - which many of us don't have. It is often too easy to fall into the habit of fast food, overly processed foods, or cheap food.
We have made a good transition to organic foods, buying most of our groceries at Whole Foods. This is the place our kids have come to associate with the grocery store. When I do go to Safeway, I bypass many of the aisle - soft drinks, candy, cereal, etc. because I don't need to deal with the marketing pressure. What they don't know about many of those foods will certainly be better for them in the long run.
Sometimes I fall into a rut where I am just looking for something quick and easy to prepare, and something my kids won't complain about eating. Some days they ask for apples and pears, others they want nothing to do with them. The same when I make a dinner. My son tells me that he wants something else - we'll it has been trying, but I let him know that I have served him what everyone is eating and if he doesn't want to eat it, then he doesn't have to. I also let him know that he won't have anything else - no snacks, no crackers, (no left-over Halloween candy) nothing. Most of the time he will eventually start eating, other times he won't and I just stand my ground. Granted there are things we make that the kids won't like, but I at least want them to start trying. And, I make sure we don't keep snacks in the house, and always try to offer a protein, starch and veggie at every meal. They might not all get eaten, but at least they know that this is the type of meal that they should expect.
with that said, I'm off to prepare lunch - who knows whether it will be a good eating day or a bad one - but at least I know I'm offering them will be healthy. If they choose not to eat it this time, they eventually will when they get hungry.
Until next time, enjoy Food, Family and Friends
Laura

2006-10-09T13:07:00.000-07:00

Enjoying Food, Family and Friends in the Piedmont
Last month I traveled to the Piedmont region of Italy to enjoy a culinary adventure. I was based in Bra, the home of Slow Food, and had the opportunity to eat at several Slow Food designated restaurants. Aside from enjoying delicious restaurant fare, I visited farms and vineyards to learn about various foods from the region - from robbiolo cheese to truffles to barolo, Barbera, Barbaresco and other wines of the region.
Perhaps one of the most memorable lunches on the trip was the one we enjoyed in the city of Serole. We were visitng a farm to see their small cheese production, but soon learned that everything the family ate, was produced right there on the farm. They were totally self-sufficient -- growing hay and herbs to feed the animals, using the goats for milk and cheese, raising cows for meat, nurturing bee hives for honey, growing grapes for their own barbera wine, and of course making their own grappa!
There were about 10 of us visiting the family, who welcomed us into their home and to their table (after a visit to the farm). The meal lasted 3 hours long, and was filled with fabulous homemade cooking - the ladies remained in the kitchen, preparing the next course and doing dishes, while the men kept us company and the wine flowing.
Among the offerings was a delicious bruscetta made with a tasty tomato 'jam' created by placing the tomatoes in a pan and cooking for a short while. The tomatoes were then put through a food mill to remove the water leaving behind a delicious, chunky tomato paste of sorts. Spread on homemade bread and topped with basil, it was so tempting to eat the entire loaf, but we kept reminding ourselves that this was just the beginning. We were then served two types of homemade salami, frito misto de Piemontese; sweet, fried semolina; veal, beef tongue with a green salsa, porcini mushroom crepes, pasta with mushrooms and tomatoes, beef and fried potatoes, followed by a mostarde di frutta made with pear, grape, and hazelnut, served with robbiolo cheese that was 3 days old. A custard torte was followed by a hazelnut torte, and homemade grappa. (Needless to say, we cancelled our dinner plans)

Aside from the fabulous meal, what was truly inspiring was that three generations of the family (one of the couples happened to be celebrating their 50th wedding anniversary that day), welcomed us into their home to enjoy the fruits of their labors. The meal is such a part of their everyday lives, and they savor every moment of it -- and want to share it with their friends as well. Always a smile on thier faces, preparing this feast was not a chore, it was a privilege. Something that they could share with others and show them how they, as a family, enjoy their company around the table, eating freshly prepared foods.
it surely was a great experience of Food, Family and Friends.
I'm inspired to continue that tradition here at home.
Until next time, enjoy!
Laura

2006-09-04T21:02:00.000-07:00

Updating this blog has been sporadic these days - with my husband on the road a lot lately, a nanny who quit, and the news that I'm expecting twins - I have been less than energetic to do just about everything.
Near the top of the list of dreaded things these days is making dinner. To add to the frustration is the fact that Nicole has become an extremely picky eater. If it isn't bread, crackers, pasta or some other carb, she pretty much won't eat it. Vegetables have always been an issue with her, but at least broccoli was always consumed. Now, she won't even touch that, and if she sees a piece of vegetable in something I serve her, she lets me know that she doesn't want it. And, if I get lucky and sneak something in, she spits it right back out again. I can get her to eat fruit, but sometimes that is even up in the air.
I'm told that all I have to do is continue to put good choices in front of her and she'll eventually get around to eating something. Still, as many of you have also experienced, it is extremely frustrating serving as a short-order cook, trying to find something that your child will eat.
This weekend, I spent time thinking about what is ahead this week. My husband leaves tomorrow for a business trip, and I will be with the kids alone until next Monday night. With 20-plus meals that I must deal with in the coming week, I thought I would finally put into practice something I have been talking about for quite some time. I planned several meals and pre-made them so I don't have to stand in the kitchen every day wondering what I should make for lunch or dinner.
With Nicole's picky eating on my mind, I set out to find recipes that she just might be interested in eating. My first choice was a split pea soup - easy to make, and she generally accepts soup to eat. Next, it was chili. Ground beef, tomato sauce . . . she loves, its the beans I'm worried about, but maybe she'll just eat around them. Another premade dinner was chicken parmigiana - just put it in the oven to heat and it will be ready without much fuss. I still have a few ideas up my sleeve, but I feel good that I've created three dishes this weekend that I can use throughout the coming week. I am hoping that I can continue this pre-planning of meals so that the weeks ahead, whether my husband is here or not, are made just a bit easier because the meals are already prepared.
Until next time, enjoy Food, Family and Friends
Laura

2006-08-14T09:06:00.000-07:00

A Saturday article in the newspaper caught my eye - "Obese? A 'poisoned' food supply may be to blame, UCSF expert says." A new hypothesis proposed by a UCSF doctor blames processed food as the reason for obesity - as opposed to our lack of willpower and exercise. According to his hypothesis, the sugar found in the majority of the foods we consume (bread, yogurt, potato chips) make the body believe that it is hungry. This results in us consuming more calories and the conserve energy (i.e. not exercise). Additionally, because sugar makes the body produce more insulin, which in turn blocks the hormones that tell the body to stop eating.
His contention is that doctors, community leaders and consumers must force the government and the food industry to remove these sugary foods from the mainstream. Skeptics were reluctant to blame obesity strictly on the food supply.
The process, which I will not attempt to paraphrase, was described in the article as follows:
"According to Lustig's (the UCSF doctor) hypothesis, sugar in large quantities drives up insulin secretion. This insulin floods the bran, and in particular the hypothalamus, which regulates energy use in the body. As a result, leptin, a hormone that tells the brain when the body needs more or less energy, can't get its signal to the hypothalamus because the insulin is blocking the way.
"The result is that the body is thrown into starvation mode - the brain thinks it isn't getting enough energy, so it needs more calories and it needs to save energy, he said. People end up feeling the symptoms of starvation,, including malaise, depression, a lack of motivation and, or course, hunger."

This isn't new news - doctors have known how sugar and the production of insulin affect the body in diabetics. Diabetics have long been schooled in what foods help them maintain a healthy lifestyle. I think the same is true of those of us who don't have diabetes. For those of us without the disease, we've been under the impression that we can eat just about anything we want to, because the long-term affects of eating whatever we want, may not be affecting us right now. Instead of looking at the whole picture, life 10, 20, 30 years or more down the road, many of us eat whatever we want because we may not see immediate repercussions.
This is where good eating habits come in. Yes, we are surrounded by processed foods that are full of sugar, but food experts have been saying to us for a long time to eat whole foods and exercise.
The UCSF doctor calls for forcing the government to take stronger measures in educating the public and providing healthy food options. To some extent, I agree. But they're not promoting McDonalds or other fast-food options. McDonalds is enticing consumers with lots of food for little money. Additionally, fruits, vegetables, whole grains, etc. are readily available at the supermarket. As one woman in the article stated: "You can complain that society does this to you, or that you don't have options, but I don't see it that way. If you are conscious of what you're doing, you can overcome your environment."
I agree wholeheartedly.

Until next time, enjoy Food, Family and Friends
Laura

2006-07-31T11:37:00.000-07:00

We've been going through carb withdrawals here. Generally my children eat well, but I was finding that their consumption of crackers and 'Os" was becoming excessive and was probably contributing to their smaller appetites at meal time. As well, every time I turned around they asked, "can I have a snack," or "crackers". I had to cut the cord and instill some definitive eating patterns.
I've decided that cracker time is limited to the afternoon, and once they finish the crackers I give them, that's it. They have to wait for set snack times, and then their choices are yogurt, cheese, or fruit. There has been a lot of whining, but I have seen a definite improvement in the amount they eat during meal time. I'm glad I curbed the carb/snack consumption now, because I'm sure it would have been much harder had I waited any longer. I now see how this can snowball into something much more harmful, creating eating habits that are hard to break.
We keep all cracker and snacks (which is usually only tortilla chips, as we are not a snack/chip family) in a cupboard out of their reach. It is high above a counter so they can't even open the cupboard and see what is inside. This is helpful especially since my oldest has taken to getting himself something when he wants it. The other day he went into the fridge and pulled out four yogurt cups, opened them all, and was sitting at the table eating them all. At least it was yogurt and it wasn't something like ice cream, but it really got me thinking. The foods that you don't want your children to have access to at all hours of the day, need to be kept out of reach - and out of sight.
My grandfather always kept a bottom cupboard in the dining room filled with goodies for the grandchildren. It was a place we knew we could go to find snacks, candy and all that stuff we practically had to beg for at home. I'll bet my parents we glad that we only had the opportunity to raid the cupboard once a week when we visited my grandparents. However, my aunt has always - and still does - had a very accessible cupboard filled with cookies, crackers, snacks and whatever goodies you can imagine. The cupboard was always accessible - not only to us, but to the kids - at any hour off the day. What a temptation!(I do have to say that my cousins don't have a weight problem and are very good about eating their meals)
At this stage, with two little ones, I want to keep ensure that they don't have that temptation. I want them to learn about good eating choices and to understand that a snack - whether a cookie, cracker or chips - is something that is an occasional treat, not something that is for consumption at all times. I can see how children get to a point of no return when it comes to eating these foods - they get used to it as a child, and when they're teenagers the habit is hard to break, and even much harder when they become adults.
I agree, snack are easy. They make my kids happy and they keep them quiet for a period of time, but in the long run, it will be much easier to limit them at this time, than to wait until its too late.
Until next time, enjoy time with Food, Family and Friends.
Laura

2006-07-16T13:55:00.001-07:00

Ice Cream Days of Summer
Saturday night's Food Network special, Scoop got me thinking. It was a reality-based show in which contestants competed to have their dream ice cream flavor sold in stores. The finalists' flavors were quite tasty (I know because I served on the judging panel) and some, quite exotic. The great thing about the contest was that consumers were able to take their love for ice cream and create something that was truly their own. As the contestants progressed through the process of making (and tasting) their dream flavors, you could see their eyes light up as the final product was set in front of them. Ice cream is a pleasure for so many of us.
We don't keep ice cream in the freezer on a regular basis - mainly because we would go through way too many cartons in a week. It is also a challenge, when my son knows that there is ice cream in the freezer, he asks for it constantly. I'd rather my children eat ice cream on a limited basis, for special times or certain occasions. And of course, as a great refresher on a hot summer afternoon. To sort of limit the begging for ice cream, I came up with a little disciplinary device that seems to be working.
Being that my 3-year old is working on impulse issues (i.e. being gentle with his sister, sharing and not grabbing toys, listening to us, etc), I created a Grayson's Day board in which each of the issues we want him to work on are listed on it. They include, being gentle with his sister, sharing, sitting down (and staying there) while eating, brushing teeth, among others. As he accomplishes one of these, a little magnetic man moves to the next space. If he doesn't, the man moves backwards. When this little magnetic man (whom Grayson believes is himself), reaches a certain point, Grayson gets some ice cream.
To make it even more special, we are going to make the ice cream that he gets as 'reward.'
This has turned into a great opportunity to get him involved with creating his reward, and I know exactly what ingredients are included, monitoring fat content as well as flavor. The home ice cream maker gives us the opportunity to make an infinite array of flavors, and brings us together in the kitchen.
There are a wide variety of ice cream makers available on the market, most of which are kid friendly and give them a sense of accomplishment in the kitchen. By creating a special "Grayson's Flavor" my son has even more incentive to follow the rules.

I'm off to have some ice cream.
Until next time, enjoy Food, Family and Friends.
Laura

2006-06-25T14:25:00.000-07:00

Recently we've been trying to visit the farmer's market on a more regular basis. It does take a bit more planning - getting the kids ready, going during specified hours, and perhaps the biggest challenge - knowing what I'll be preparing for meals in the coming days so that I can purchase accordingly . . . After all, its not like you can run over to the farmers market if you realize in the middle of dinner preparation that you need a certain ingredient.
Despite the challenges, we have found that there are some definite benefits to visiting the market, especially for our kids. They get to experience all the excitement of visiting each stall, looking at the fresh offerings, and even tasting them. By shopping the farmers market we have the opportunity to taste the freshest produce available, much of which has been picked either that morning or the day before. The market provides us with the opportunity to experiment by showing the kids the wider variety of produce than we'll typically see in the supermarket.

Aside from the variety and abundance of great tasting, fresh foods, the market allows us to support our local farmers. By buying direct, they definitely get a better profit for their work. And, as an added benefit, most of the produce found at the market is organically certified (or at least grown using organic methods but not certified).
On a recent visit, Grayson was intrigued by the box of various colored beans that he could run his hands through. He played in the box for a long time, looking at all the different types of beans, observing the different colors and speckles, even asking what each was called. He even chose his favorite 'colors' and placed a couple in his pockets. He pulled them in and out of his pocket for the rest of the day. This offered me a great opportunity to introduce him to different beans for meals.

Beans are a great food for kids and adults alike, and offer lots of opportunities for use, from appetizers to salads to main dishes. They're high in complex carbohydrates, protein and dietary fiber; low in fat, calories and sodium; and cholesterol free. (to learn more about beans and find recipes, visit www.americanbean.org).
The wonderful thing about visiting the market is if you have a question, there is always someone on hand to answer it - unlike many of the supermarkets. So, if you are wondering how to prepare a certain vegetable, or even help with a recipe, the vendor will be glad to share information with you.
I find a lot of my bean recipes in my collection of Molly Katzen cookbooks - she even has a great kids cookbook called Pretend Soup, but I find that Vegetable Heaven, The Moosewood Cookbook and the New Enchanted Broccoli Forest give me enough options to keep my kids (and us) happy.

I am confident that the 'bean' experience is just one of the many new experiences to come from visiting the farmer's market with my children. I am hoping that they'll become intrigued with green beans or tomatoes - two vegetables that I have a very hard time getting them to eat.

Until next time, enjoy Food, Family and Friends

Laura

2006-06-05T12:18:00.000-07:00

A few weeks ago I traveled to Las Vegas for the Gourmet Housewares Show, where some 200 companies exhibited cookware, kitchen gadgets, tabletop, cookbooks and more. While I only spent a day there, I did unearth a few notable new introductions that will surely make life in the kitchen more convenient, colorful, and/or enjoyable.

I recently asked my husband what his favorite kitchen gadgets/tools were, among those he mentioned were knives - sharp knives. To keep your knives in proper working order (and to ensure safety in the kitchen) Lamson & Goodnow presented a new porcelain BladeCone. This easy to use sharpener was designed so that you can sharpen frequently while cooking. And, its small footprint allows you to keep it on the counter, handy and ready for use whenever needed. A sculpted porcelain cone has a precisely calculated surface angle so the knife is automatically sharpened at the proper angle. It measures 7 1/2 inches tall and 6 inches in diameter and retails for around $120 - a price well worth it. www.lamsonsharp.com

The Clean 'N Stuff waste scoop and sink stopper is a handy gadget that lets you gather sink waste to the disposal's entrance and then stuff it through the rubber splash guard safely. www.cleanstuff.com

The bambu Lacquerware collection has been expanded to included small Mini Me bowls. The line, which is made of bamboo, is colored on the outside in Cantaloupe, Tomato, Blueberry, Lemon Chiffon, Robin Egg Blue, Black and Naked (no color). The bowls are suitable for both hot an cold foods and are a great way to add color to the table. www.bambuhome.com

Lodge Manufacturing highlighted its Signature series of cast-iron cookware that has stay-cool stainless steel handles. The line includes 10-inch and 12-inch skillets, 4.5-Quart Dutch oven and a 12-inch grill pan. In addition to this great line, the company also promoted the Lodge Color cast-iron line which brings color to the classic cookware. www.lodgemfg.com

Perfect for the summertime is the Cuisinart Mix It In Soft Serve Ice Cream maker. It comes with a double insulated freezer bowl and a unique three-way condiment dispenser that releases toppings as the machine is dispensing ice cream. The ice cream maker produces about 1.5 quarts of ice cream in just 20 minutes. It retails for $185. www.cuisinart.com

Anyone who has tried the Vita-Mix Professional Series blender, or seen it in action, knows how indispensable it is in making anything from great bar drinks to soups. Now available is a smaller 32-ounce container that is ideal for pureeing vegetables for spreads, making baby food, salad dressing or smoothies. www.theprofessionalseries.com

One product you probably don't think you need, but once you have it, you realize how fabulous it is . . . The food mill. OXO introduced a new food mill that makes preparing fresh purees, ,sauces, soups, etc. extremely easy. The mill comes with three stainless steel grinding discs (fine, medium and coarse textures). Three nonslip legs holds the mill securely over the bowl or pot (up to 11 inches in diameter). It retails fro $49.99, and is scheduled to be available in September. www.oxo.com.

Hopefully these up and coming new products will get you back in the kitchen and cooking. Until next time, enjoy Food, Family and Friends.

Laura

2006-05-29T15:31:00.000-07:00

Waffles all day long
Recently I received a waffle maker as a gift – one of the few small electrics for the kitchen that I had not acquired, but one I had been meaning to get for quite some time.
Lately, we’ve been purchasing frozen blueberry waffles from Whole Foods, and thought at nearly $3 pop, it would be much more economical – and fun – to make the waffles ourselves. After all, nothing beats the flavor of homemade waffles.
The great thing about making waffles, is that you can make them just like you like them – with blueberries, or without. With whole wheat flour or with a pumpkin spice batter.
The other great thing about waffles is that they can be enjoyed all day long. They can be made ahead of time, and frozen until ready for use. Then, pop them in the toaster to defrost and heat up.
Now that we have our own waffle maker on hand, we’ll be using it for much more than breakfast waffles. We love to experiment, so they’ll be a handy snack for the kids in the afternoon when topped with peanut butter, or for a more indulgent snack, I’ll fill them with ice cream to make ice cream waffle sandwiches.
Experimenting is great too. We’ll add unsweetened chocolate to the batter, or nuts, fruit, spices (such as cinnamon) or even coconut. In addition to whole wheat waffles, try sweet potato waffles, pumpkin spice, or even yogurt and fruit.
There are a wide variety of waffle makers available, so I thought I’d offer up some suggestions on how to choose the right one for your needs.

Features to consider:
Variable Browning Control: allows you to select the desired waffle texture – higher for waffles that are crisp on the outside and moist on the inside.
Indicator Light: tells you when the waffle maker is ready for baking, and one that lets you know when the waffle is ready. Some makers have an audible tone that signals when it is time to fill the waffle iron, and when they are properly baked.
Multifunctional: My VillaWare waffle maker includes three interchangeable plates – one for waffles, another for pizzelles, and a third for making grilled sandwiches. With a cone form, you can even transform the pizzelles into ice cream cones.
Stay cool handles: important especially when kids are around. The Cuisinart Waffle Dippers has stay-cool housing.
Nonstick surface: for preparation of waffles with minimal fat, and for easy removal.
Design: They run the gamut from squares, hearts and circles to Belgian waffles, waffle sticks, Mickey Mouse and more. In addition to the design of the waffles, some makers are designed to catch overflow batter, keeping it from dripping outside the machine and onto the counter. Cord storage is important, and a stand-up design that lets you store it standing on end in small spaces in the cupboard.

It is recommended that a waffle maker have at least 1,000 watts of power to ensure good, fast baking.

Models to consider:
VillaWare - This company has been making waffle irons for years, and currently have around 15 or so models in their repertoire, including the classic Mickey Mouse shape and also a Cinderella version. The one I have is the InterBake 3 which has three sets of plates to make deep pocketed waffles, sandwiches and pizzelles. It is pretty straightforward, not having any bells and whistles, although it does come with nonstick surface, stay-cool handles and easy to remove plates. It retails around $50.
Cuisinart offers a range of waffle makers, including the Traditional Waffle Iron, 6-slice Traditional Waffle Iron, and Waffle Dippers.
Features include a red power on indicator light, locking latch to keep the unit closed while baking and storing, nonstick plates, convenient cord wrap. Cuisinart has a six-setting browning control that allows you to customize your waffle preferences from light to dark. The 6-slice Traditional Waffle Iron and the Traditional Waffle Iron have stay-cool handles, and the Waffle Dippers has stay-cool housing. Six-slice Traditional Waffle Iron ($120), Traditional Waffle Iron ($60) and Waffle Dippers ($80).
KitchenAid ProLine Series Waffle Baker– For those who truly love not only eating, but making them. This powerhouse of a waffle maker is a double-sided baking unit that rotates (upside down) so that both the lower and upper plates are coated for even cooking. The waffle baker makes two, 7 ½ inch diameter by 1 ½” thick Belgian waffles. The machine is truly a professional and comes with a hefty price as well - $349.99.
Chef’s Choice Belgian Waffle Pro (850) – makes four deep-pocket Belgian waffles at once in a quick 1-1/2 – 2 minutes. Features include a ready beep, nonstick surface, automatic countdown timer, sleep mode, hast heat up and quick recovery for continuous preparation. It also features a baking system that lets you adjust the baking time and temperature for customized waffles. It retails around $140. Chef’s Choice also has the WafflePro express (840), Waffle Pro (830) and Pizzelle Pro.

That should be enough to help you enjoy waffles morning, noon and night.
Until next time, enjoy Food, Family and Friends
Laura

2006-05-15T14:15:00.000-07:00

This past week was filled with preparations for Grayson's third birthday party. I do have to say that things weren't as hectic as I thought they would be, even with 14 kids RSVP'd -- meaning that with parents, we'd be entertaining about 30 people. We opted for an hour and a half party, and hired someone to sing for a half an hour. That would keep the kids entertained, but they still needed to be fed.
Something simple and delicious was what I sought to create. I didn't want to spend my days before the party, and time during the party making food and serving it. I wanted to add a personal touch with some homemade items, but didn't want to go overboard and offer tons of options. So I decided on making two pizzas, along with an Asian noodle salad. I made the pizza dough the night before, so all I had to do in the morning was bring it to room temperature, then form the crust, put on the toppings so it was ready to plop in the oven when needed. The noodle salad, which took about 15 minutes to make the night before, required only to be placed in a bowl for serving. Bottled water, juice and lemonade for drinks, a simple fruit salad, and I had myself a party.
My son loves fish, so I did an Internet search for fish molds/pans and found easy directions on how to make the fish cake myself - no need to buy a mold that I would use only once or twice. Using a recipe pulled from a Good Housekeeping Cook Book, I made the cake a few days early, wrapped it in plastic wrap and foil to keep it fresh and moist, all I needed to do was to frost and assemble the cake the day before the party. Initially, I was going to make the frosting, but as my mother pointed out, there was no need to add an extra step onto the process. I bought canned frosting and colored it blue. The creation of the fish wasn't as time-consuming as I thought it would be, and after about 45 minutes, the fish was completed frosted and assembled. It was the star of the show for my son. He wanted to look at it all the time. The night before the party, he told his Dad "tomorrow, I can eat the fish cake."

I guess the point of the story is that making a memorable party, one that you remember and your guests do as well, doesn't take a lot of time or money. Simple, straightforward recipes go a long way. Your friends will appreciate the personal touch.
Until next time, enjoy Food, Family and Friends.
Laura

2006-05-01T14:28:00.000-07:00

Last Sunday, my husband and I headed north to wine country for a Slow Food event. There, Michael Pollan spoke about his current book, The Omnivore's Dilemma, in addition to espousing his thoughts on the Slow Food movement. (www.slowfoodusa.org)
Pollan spoke of the many lessons he learned while writing the book, including the unsustainable nature of the industrial food chain and how, in its existing state, cannot continue as is. As well, he touched on his belief that the organic food movement has become splintered - to include the small local organic farmers, and the big, mega organic farmers. He admits that natural foods supermarkets, such as Whole Foods, have done a great job at furthering the organic food movement, especially among mainstream America, however, he feels that they are falling short. Citing the San Francisco Chronicle article Green Giants (which ran the same day), Pollan pointed out the 'problems' (in his opinion) of the current state of the organic movement. He is an advocate of eating locally, as opposed to heading to the supermarket - natural food markets included. As more supermarkets offer organic foods, the organic agriculture system is becoming big business, with the size of many organic farms becoming quite large - even industrial in scale. His suggestion was to shun the supermarkets (as much as possible) and purchase at a local farmer's market. As he puts it, "foraging for food is one of the pleasures in life." And to that point, he couldn't stress enough the virtues of the local farmer's markets.
By eating locally, we create important relationships with the community and the natural world - as well as the family. As he spoke, our minds were swirling with thoughts on how we could make this work within our family. On occasion we head to the market, but find the convenience of Whole Foods, Trader Joe's and the local Safeway much more conducive to our busy lifestyle.
While it didn't take Pollan to apprise me of the fact that many children are unaware of where their food comes from, or what it looks like in its unprocessed state, but it did bring it to the forefront now that I have children.
It may require a bit of effort in the beginning, but I believe that once the habit of shopping at the farmer's market is established, it can become just as convenient as going to the supermarket. It may take a bit of menu planning - to understand which produce each season brings, but soon it will become a habit. It is a great way to reconnect yourself with the food world - the seasons of produce and the people in your community who produce these wonderful goods. It is also a great way to introduce children to the world of food - where it comes from, what it tastes like. And, it is an ideal opportunity for your children to take part in menu planning, food gathering, preparation, and the joys of eating.

We'll be heading to a market this weekend - exposing our children to the food, the smell and the farmers who work in our community. Yes, we will still frequent the local Whole Foods, but at least it is a start . . .

Until next time, enjoy Food, Family and Friends (and Farmers, too!)
Laura

2006-04-26T09:40:00.000-07:00

In search of inspiration, I ran across a few web sites that have proven to be helpful in building upon the food and family tradition within our household.
The first, www.kidsregen.org, focuses on offering kids aged 7-10 the tools needed to improve their health and the health of the planet. Created by The Rodale Institute, whose mission it is to work with people worldwide to achieve a regenerative food system that renews environmental and human health working with the philosophy that Healthy Soil = Healthy Food = Healthy Planet, the site offers information on fun and fitness, food and nutrition, easy to make recipes, gardening information and inspiration, activities and a host of resources for both parents and educators.

The next, is a fun site that helps you create a cookbook filled with family recipes, personal photos and stories. TheSecretIngredients.com offers interactive and creative ways for family and friends to preserve the recipes they were raised with. The personalized cookbooks can be created individually or through groups online and can be filled with recipes, dedications, and photos. The web site also offers food related resources including product reviews, informative articles and links to interactive blogs. I love the idea of gathering together favorite family recipes all in one place (in a beautiful bound book), although the cookbooks seem a bit expensive -- however they can be a wonderful gift - for a wedding shower, graduation gift, etc. The site may even provide you inspiration to create your own collection of recipes.

Finally, the May launch of Imbibe Magazine is almost here. I got a sneak peak at the first issue of this magazine that highlights drinks as a culinary category. The magazine covers all kinds of beverages from wine, beer and spirits, to coffee, tea, water and beyond. The articles focus on the history, ingredients, preparation and consumption of beverages, offering readers information to make more informed buying decisions -- ultimately for their enjoyment at home. The premier issue includes articles on the beverages of Oaxaca, organic wine, coffee and Trappist ales. It is very well written - offering a lot of great information. The magazine will be available at Barnes & Noble, Borders, Books a Million, Whole Foods, Wild Oats, Tower Books as well as select independent grocery stores, wine, beer and spirit shops. Check out the web site for more information:
www.imbibemagazine.com

Until next time, enjoy your time with Food, Family and Friends
Laura

2006-04-17T13:54:00.000-07:00

This past weekend, a front-page article in the San Francisco Chronicle "America's mean cuisine: More like it hot," discussed how spicy flavors are all the rage from junk food to ethnic dishes. The American palate's move from mild to spicy foods is attributed to a variety of things - from increased worldwide travel to the growing number of immigrants who bring their traditional foods to the U.S. I always like to add the 'Starbucks effect' as a reason-- i.e. Starbucks has helped raise mainstream consumer awareness of different taste profiles of one of the most popular beverages in the States. As a result, consumers are becoming more attuned to their taste buds, and seeking out new flavor profiles and exciting new flavor combinations.
For those of us who have been brought up on so-called 'mild' foods, with meals generally consisting of meat, veggies and potatoes that have been 'spiced' up with salt and pepper, the transition to more exciting taste profiles can be a bit trying. The same is true for children. From early on, they grow accustomed to certain taste profiles, and unfortunately, too often it is a sugary taste profile. (I cringe as I see the joy with which my children gobble up their Easter goodies, and wonder how I can get them to eat broccoli again).
My husband and I are adventurous with foods. By adventurous, I don't mean insects and foods that might be necessary to eat if I were on Survivor. By adventurous, I mean, with flavors. Different flavors. Layers of flavors. Spicy, sweet and everything in between. This comes more from a desire to enjoy foods, make them an adventure and not just a way to fill my stomach. As a result, we are constantly introducing our children to new foods - those foods that are often coined as 'adult' foods. Sure, my kids love their hot dogs and mac and cheese, but my soon-to-be three-year-old loves shrimp, broccoli, asparagus. He's even tried, and somewhat liked, brussel sprouts. He's had his share of Italian, but also enjoys a bit of Asian, and has even enjoyed a mild curry.
The Chronicle article does touch on the growth in ethnic food consumption, citing how Boomers are experimenting with other cuisines, which may include Thai or sushi. And, of course restaurants are cashing in on the fact that American palates are a bit more adventurous, but the worrisome thing is that the majority of consumers will enjoy these bolder flavors in junk food form. The article listed several recently introduced foods that fill the 'bolder' taste profiles. They include Coca-Cola's new Blak fusion beverage of Coke and coffee; Frito-Lay's sensations line of potato and tortilla chips seasoned with chiles, crushed red pepper and black peppercorns' Blue Diamond's Bold line of almonds which include Wasabi and Soy Sauce, among others. As well, the Wendy's spicy chicken sandwich, Carl's Jr. spicy barbecue burger, Cheetos, sauces, condiments, mints, candy and chewing gum blah, blah blah.
It was probably about 10 years ago, when the Fancy Food Show was filled with so companies promoting hotter than hot, ass-kickin' hot sauces. The challenge was to create the hottest version around; and only a partial droplet could be used when cooking. This trend eventually died down and morphed into hot sauces that had some depth of flavor. And, that is what it should be about. Tasting taste. Not making it so powerful that there is only one sensation: hot, or whatever it might be.
Tasting is such a wonderful thing, and all too often the foods we eat, whether we prepare them ourselves, or purchase prepackaged foods, there is one overriding flavor.
I enjoy, and of course want my children to do the same, tasting a variety of different flavors and textures, enjoying the entire sensory experience of eating. Unfortunately with the run on spicy and bolder flavors in many junk foods or fast foods, what many are experiencing are flavors that are created in the lab. A salsa verde powder that is sprinkled over chips, an artificially flavored habanero sauce spread over a chicken sandwich.
There are so many opportunities to experience the true flavor of a food made with fresh ingredients. I've hidden all the Easter chocolate from my kids - partly because they don't need the temptation and I don't need the headache of their constant asking, but I want them to experience great tasting chocolate, not the variety that is made mostly of fillers. I want them to grow up appreciating what the pure taste of chocolate is, to understand the role flavor has in eating; whether it is a treat, a snack, or a meal.
For those timid in the kitchen, a cooking class at the local kitchenware store, is a great way to start. In just a few hours, you'll learn how to create flavors that will enhance, not mask, the overall eating experience. At home, experiment with different spice blends, maybe even crushing your own spices in a mortar and pestle to create a home made curry, or secret spice blend. When you do purchase a sauce that claims to be 'bold' or 'spicy' try to taste-test it first before using. If it tastes processed, or the flavor is one-dimensional, opt to make your own - I marinate chicken in a hot and sweet tomato sauce that has honey, cinnamon, ginger, cayenne pepper and tomato sauce -topped with toasted sesame seeds. It takes only a few minutes to put together and I always get compliments on it.
Best of all, at least one of those compliments comes from my son.
Until next time, enjoy food, family and friends.
Laura

2006-04-11T06:30:00.000-07:00

I just returned from the annual Specialty Coffee Association of America conference and exhibition. The show’s exhibitor list ranges from producer country associations, importers and roasters, to companies offering coffee- (and tea) related products to the retailers who sell them. As has been the case in the past few years, the industry is focusing more on the issues related to coffee prices. Basically, the unfortunate downward trend in coffee prices has left many farmers in a crisis. The money they receive for the product they produce is much less than the cost to produce it. As a result, many are choosing alternate crops or, if they continue to produce coffee, they choose to produce a greater amount of lesser quality coffee in an attempt to sell volume over quality.
To help turn around this devastating downward spiral, many companies are creating relationships with farmers in source countries, working with them on a face-to-face basis, to help them through this crisis. The result has been many successful programs in which farmers receive a decent wage for their work, and in turn are given the incentive to produce better quality coffees. Programs like this have helped build schools, health care programs and the like in farming communities around the coffee-growing world.
So, as you enjoy your morning (or afternoon) cup of coffee, think about where the coffee came from. Think about the community where it was grown – the people’s whose lives depend on it. Think about your future coffee purchases, and hopefully they will be made with the sustainability of their lives, and the environment’s in mind. If you don’t know, ask your local retailer about labels you see on the packaging – Organic, Fair Trade, Rainforest Alliance, Utz Kapeh, etc. - and learn more about how your purchasing decisions can affect change not only in producer countries, but in your own backyard.
Ok, I’m off my soap box . .

Aside from this broader social issue . . . and on a much lighter note, exhibitors offered up some great new beverageware designs so we can enjoy our cup of coffee (or tea) in style.
One of my favorites since they came to market has been the Miam Miam line of coffee mugs (see below). These whimsical mugs are truly eye-catchers when they sit on your desk. To view all styles, visit the Miam Miam section of the following website – www.unitedbrands.us.

With continued trend in drinking chocolate, La Cafetiere introduced the La Chocolatiere drinking chocolate maker. Perfect more creating frothy hot or cold drinks from wither chocolate flakes or instant chocolate, the maker also includes matching mugs. (www.lacafetiere.com)

On the tea end, Pacific Cornetta presented the Aletta Tea-zer tea infuser vacuum bottle. Featuring a double-wall plastic construction that retains heat, the Tea-zer has a stainless steel removable brewing basket for brewing loose-leaf teas as well as tea bags. The sip lid has perforated holes to prevent swallowing stray tealeaves. (www.pacific-cornetta.com)

Until next time, enjoy Food, Family and Friends
Laura

2006-03-24T14:15:00.000-08:00

Through the years, I have seen a lot of trendy kitchenware products presented at trade shows. Oftentimes I’ve wondered how they could have even made it past the boardroom.
I've had enough practice that I can spot a gimmick a mile away -- and often cringe at the time and energy that is put into a product that is going to be as short-lived as the trend it was created to fulfill. (I do have to admit, I had one of those defrosting trays in my kitchen for many years – never really sure if they worked or if I just kept it around for so long because I had convinced myself that it was a ‘miracle’ product.)

Because my kitchen has always been on the small side, I have always been careful as to which products I really need, which ones will truly be useful, and which ones might be a bit frivolous.
When silicone kitchen accessories hit the U.S. consumer market several years ago, I thought, “Wow, this is good.” Silicone initially made its way into the U.S. kitchen with the must-have Silpat liner. This liner, which chefs have used for years, is made of a combination of fiberglass and silicone, and turns any pan into a nonstick surface (www.demarleusa.com). Its success in the consumer world led the way for more silicone products to be introduced. Today silicone has permeated almost every aspect of the kitchenware industry, and is on everything from gadgets to oven mitts, to trivets, spatulas and more.

The main benefits of silicone in the kitchen are that it is heat resistant to upwards of 600 degrees Fahrenheit and is non porous – two important attributes when it comes to the kitchen. Take the potholder as an example. Traditionally made of fabric, the potholder doesn’t always keep our hand safe from the heat, gets dirty, and needs to be replaced on a frequent basis. On the other hand, the silicone potholders (and oven mitts) are much more durable and useful. They can withstand the heat that a typical cloth potholder or oven mitt might not. As an added benefit, the silicone potholder is slip resistant and waterproof. And, if it is a coordinated kitchen look you’re going for, these potholders are available in a variety of colors. Lamson & Goodnow’s HotSpot is flexible and easy to grasp, and come in a wide array of fun colors including transparent colors or even novelty designs such as snowflakes, snowmen or hearts. (www.lamsonsharp.com)
On the Oven Mitt end, there are a couple versions out there including the iSi ORKA oven mitt and the SiliconeZone version which offers left- and right-handed mitts. The silicone oven mitt is perfect for a variety of tasks – including reaching into a pot of boiling water to grab a lobster. But, if lobster isn’t a frequent item on your menu, the mitt is useful when reaching into the oven or even the barbecue. Heck, it is also pretty handy if you need to reach into the fireplace to quickly adjust a log or place a new one on the fire – just keep in mind that it is heat resistant to about 600 degrees F
How a silicone product performs is dependent upon several factors such as the thickness of the silicone as well as its grade. Because silicone has become so popular, there are a lot of products out there to choose from. Some silicone products are made using bulk fillers – which is cheaper than using all silicone. They aren’t as effective, though. A quick test someone once showed me that will help determine if fillers are used is to bend it in half- If the color remains solid, then there are no fillers. (If you bend a red baking pan, for example, and you can see some white – then fillers are used).
I haven’t used silicone for baking too often, simply because I have found success with my metal pans, and I don’t want to experiment with results in the silicone baking. When using silicone for baking keep in mind that the form is floppier than a metal pan, so it will take some time to get used to placing the pan in the oven without spilling the batter. Additionally, when using silicone for baking, there won’t be a browning effect – so, if that’s what you’re looking for, you might be disappointed. However, if you’re frosting a cake then the browning doesn’t matter.

Some kitchen tools that I have found indispensable include the spatula. The nonporous nature of silicone comes in handy especially when stirring tomato sauce. The silicone won’t discolor, and since it is heat resistant, you can use the silicone spatula in a pot of sauce or even to cook up scrambled eggs.
Also handy is the stainless steel kitchen tongs that have silicone on the ends. Now available from Cuisipro, the silicone is on the grabbing portion of the tongs, making them great for grabbing slippery foods – such as lasagna, and are perfect for use all the time because the silicone end keeps it from scratching the bottom of pots and pans. They are colorful too – and come in yellow, red, blue, orange and frosted tips. (www.cuisipro.com)

Another great silicone product from Lamson is thefoodloop – it is a silicone trussing tool that replaces kitchen string (or toothpicks) when cooking. I don’t use it very often, but when I need it, thefoodloop is very handy to have around.
One of my favorites – especially for the kids to use is the SillyBowl – a small bowl made of silicone. Beyond using it for the kids, the Silly Bowl is perfect for serving spreads, dips, or sauces – especially at an outdoor barbecue. (www.lamsonsharp.com).

The Sili Gourmet Measuring cups and spoons (from William Bounds Ltd.) come in very handy. They are color-coded cups and spoons that have stainless steel handles that are easy to grip (even when hands are wet). The cups and spoons are color coded so you can easily grab the correct cup/spoon size when needed. Making them even more functional is the flat bottom design so that they sit securely on the counter when filled without spilling. The cups can be used for cooking functions such as melting butter, and are ideal for measuring sticky ingredients such as peanut butter, (www.wmboundsltd.com).

I still have on hand an old basting brush my great grandmother made with goose feathers. I don’t use it, but remember my mother and grandmother using them to spread melted butter all the time. Mine sits on a shelf in the kitchen and when I glance at it I cringe as to all the yuck that has accumulated on it. That’s what makes the silicone basting brushes my friends. The silicone bristles make them easy to clean, and there is never any leftover residue from past use. Many companies have them available, iSi has a silicone baster that allows you to store the basting liquid – butter or glaze – in the handle. With a soft squeeze, the liquid is dispersed into the bristles for basting. They also have a small ‘Squid” baster that draws up pan juices by suction into the reservoir, allowing you to then brush them on (www.isinorthamerica.com). Kuhn Rikon has a 8 ½ inch long Silicone Brush that has a version that is perfect for basting in the oven or for the barbecue. The non-shedding brush is heat safe to 500 degrees F and doesn’t absorb flavors. It is easy to clean in the dishwasher or by hand. Best of all, it retails for around $7. (www.kuhnrikon.com).

As I mentioned before, I’ve had some relatively small kitchens, so bulky cookware and accessories are always an issue. A recent introduction from SiliconeZone is the answer to at least one of my dilemmas – the Flexible Silicone Strainers/Colanders. This tool collapses into a flat piece for easy storage. Beyond its ability to store flat, the strainer makes clean-up of starchy foods (such as potatoes and pasta) a breeze. (www.siliconezoneusa.com).
One other great SiliconeZone find is the Universal Easy Lid. There is no organization to our plastic container cabinet, and it is made even worse by the fact that we allow Nicole and Grayson to open it and grab a plastic cup or bowl for snack-time. (It also serves as a mild diversion when I need to get something done in the kitchen). The Universal Easy Lid eliminates the time I spend looking for the right lid to fit a container. Now I can store a bean salad, leftovers, or whatever in a bigger bowl and plop on one off these lids. It includes a 12.5-inch, 10.5-inch, 8-inch and 6-inch size, so it fits nearly every bowl we have. It also provides a vacuum seal to melamine, glass, metal or ceramic bowls. I also use the lid as a splatter guard on the stove. (www.siliconezone.com).

That’s about it from me today – I’m off to cooking in my silicone-infused kitchen.
Until next time, enjoy your time with Food and the Family.

Laura

2006-03-12T13:56:00.000-08:00

Time for Yourself – even if it is a couple of minutes.

It’s been a hectic weekend, as most are, and I long for the quiet time that I don’t usually get until after 8 p.m. when both the kids are down. With one out of the house grocery shopping with Daddy, and the other taking a nap (which I hope lasts until they return from the store), I sit down to relax with my computer and a cup of tea. Having consumed my daily share of coffee at 6:30 a.m. when the kids dragged us out of bed, I opt for something more soothing, with less caffeine.

No doubt you are all aware of the health benefits of tea, but if you need a reminder, here they are:
Tea provides various nutrient supplements including potassium, vitamin C, and a number of trace minerals including chromium.
Tea is rich in antioxidants which help protect cells that may otherwise mutate into cancer and other diseases.
Green tea exhibits anti-viral and anti-bacterial properties making it useful in warding off some forms of flue, colds and other illnesses.
Polyphenals and catechins found in tea have been found to lower undesirable fats in the blood including cholesterol. While green tea continues a higher percentage of the catechin antioxidants, research has documented that black and oolong teas have many of these same healthy effects on the human body.

I usually mix it up, trying different kinds of tea – green, oolong, black, even mate and rooibos, which are not officially ‘tea’, but are often lumped into the same category.

While my intentions are to grab some quiet time, it doesn’t always happen. Inevitably, my tea is brewing and the kids wake up – and my tea gets cold. My big find has been the Timolino Travette Tea Maker. It is a vacuum insulated tea ‘pot’ that includes a basket infuser that sits inside the pot, giving the tea leaves room to properly release flavor. The vacuum insulated container holds the tea at the perfect temperature for up to three hours. It has a padded base so it sits securely on the table, desk or counter without marring, and the stainless steel interior makes it easy to clean. It has a 20-ounce capacity. (www.Timolino.com)

That’s my pick of the week! With St. Patrick’s Day coming up, we’ll be getting ready for a festive dinner. Check back later this week to hear about our plans.
Until next time, enjoy Food and the Family.
Laura

2006-03-07T12:59:00.000-08:00

Well, we did it. Grayson helped make the pasta. He participated in every stage, helping mix the ingredients for the pasta, then kneading it, and of course, his favorite part 'cranking the machine.' All in all, it didn't take much time - yes, a bit more time than store-bought pasta, but the experience of the family making it together is well worth the few extra minutes. When running the pasta through the Atlas pasta machine, Grayson was amazed at how the machine performed - he decided which size spaghetti we were to make - actually making two thicknesses. days later, he is still talking about it. In fact, he had a little 'tantrum' because we were making left-over pasta and not making it from scratch!
Until next time, enjoy Food and the Family
Laura

2006-03-02T12:59:00.000-08:00

This week's San Francisco Chronicle (3/1) Food section featured an article about the recent Winter Fancy Food Show held in San Francisco in January. I have attended this show too many times to count over the past 12 years. The show is put on by the National Association of the Specialty Food Trade, which holds three versions of the Fancy Food Show throughout the year - Winter in San Francisco, Spring in Chicago and Summer in New York City. This truly is the place to find the best of the best food products ranging from imported cheeses, to condiments, specialty meats, confections, cookies and more. As the author of the article noted, the show is literally a food fest, where trade members (not open to the public) have the opportunity to taste a wide, wide variety of specialty foods.

The foods introduced at the show are literally, the foods that will appear at your local stores in the coming months.
So, I thought I'd write a report of my findings at the show. This, of course, will not be exhaustive, since there are hundreds of booths, hundreds of new products and often not enough time to see everything.
Here are a few snippets of what is up and coming to your neighborhood store.

Chocolate, chocolate everywhere. High quality is what it is all about. Great new offerings - as well as those previously introduced - from a host of companies include the Torn Ranch Tea Bar, with European dark chocolate infused with green tea and a hint of jasmine (www.tornranch.com).
For the wine lover, there was the Wine Lover's Chocolate Collection from The San Francisco Chocolate Factory. Each different cocoa percentage is paired with a red wine varietal. Scharffen Berger introduced the 3-ounce El Carmen 75% Cacao Limited Series dark chocolate bars as well as the Gianduja bars. (www.scharffenberger.com).
The new dessert sauces collection from Fran's Chocolates is a tasty trio. The Dark Chocolate, Classic Caramel and Pure Raspberry Sauces - are Fran's most requested sauces and are now available in a three pack. (www.franschocolates.com)
For the tea and chocolate lover, Serendipitea is offering unique and distinctive blends such as romantic tea and flower blends, along with tea/tisane blends with real dark chocolate (www.serendipitea.com).

Fair Trade labels continue to expand beyond the coffee realm and include Fair Trade certified sweeteners from Wholesome Sweeteners. The line includes organic Fair Trade sugar, organic Fair Trade sucanat, organic Fair Trade powdered sugar, organic Fair Trade light and dark brown sugars, organic Fair Trade molasses, and Fair Trade raw cane sugar.

Lots of healthy and tasty beverages to keep an eye out for. New to the show was the Ardea Beverage Company which offered airforce Nutrisoda, nutrient-enhanced sodas that are made with natural fruit flavors and colors (www.nutrisoda.com).
For those wanting to experience the healthful benefits of mate, Pixie Mate showased their offerings including The Original Mate latte, Mate Mocha, Mate Chai and Dark Roast Mate Latte (www.piximate.com).
The portable T-Buddy from TzuThe International serves as both a mug and a tea pot. A built-in infuser allows for brewing full leaf teas, herbal 'teas' and even coffee. They also offered a green tea bar, that is made with green tea leaves and Sapporo brewer's yeast. The bar is high in protein and fiber and comes in Multi-grain, Japanese Germ Rice or Tropical fruit.
Honest Tea introduced certified organic bottled iced teas in unsweetened varieties as well as lightly sweetened flavors including Mango White Tea, Heavenly Honey Green tea. From ITO EN, two new varieties have been added to the all-natural, unsweetened Teas' Tea line - Lemongrass Green and Rose Green.
Great for entertaining is the Stirrings Cocktail Essences from Nantucket Off-Shore Seasonings. The herbal and floral infused cocktail essences come in Summer Basil, Hillside Lavender, Mediterranean Rosemary and 60 Petal Rose flavors, and are a great way to give a martini a bit of flavor.
For those who demand the real thing, Nielsen-Massey vanillas introduced four new pure extracts - Chocolate, Almond, Orange and Lemon for a variety of baking and cooking applicaiotns. www.nielsenmassey.com.

Flavors of the world include the Maya Kaimal line of all-natural, refrigerated Indian sauces. A delicious shortcut to some of your favorite Indian dishes such as Tikka Masala, Coconut Curry, Tamarind Curry and Vindaloo. (www.mayakaimal.com) And for those who love to stir fry, Republic of Tea's cold-pressed extra-virgin tea oil is great. The Tea Oil ensures a balance of texture, flavors and color, while preserving valuable nutirents. (www.republicoftea.com).
A tasty blend of sesame, garlic, coriander and ginger with a hint of star anise make up the Asian Brining Blend from Victorial Gourmet. Perfect for pork tenderloin or shrimp. (www.vgourmet.com)
An interesting snack find -- Lasagna Chips. Made from fresh sheets of lasagna, cooked and seasoned to create several flavors: Garlic & Oregano, Tomato Basil, Sea Salt and Barbecue, as well as a new, whole-wheat Lasagna Chip (www.lasagnachips.com).
Recipes from the Aztec and Mayan recipes are replicated from Xochitl in slasas, dipa dn corn chip[s. Salsa/dips are available in Chipotle, Roasted Jalapeno and Habanero. Voted best Chips in the Country by the Rosengarten Report in Sept. 2005. (www.salsaxochitl.com)
Madras Curry Mustard, from Bear Creek Fine Foods, is a blend of Madras curry spice with organic mustard to offer exotic flavor with ahint of sweetness and a punch of spice. (wwwbearcreekfinefoods.com)
- Three new buttery crackers from the Fine Cheese Company of Bath England include Charcoal (yes, charcoal), Wholemeal and Natural.
- Tasty new fig sauces at The Girl and The Fig - Spiced Fig Caramel and Spiced Fig Chocolate.
- Numerous companies highlighting distinctive gourmet sea salts - many hand-harvested and certified authentic, including those from SaltWorks Inc. (www.seasalt.com).
- Emeril's All Natural Chicken, Beef, and organic vegetable Stocks.
--** Fruit/Flavor to keep an eye on - Goji Berries - The TIbetan Goji Berry is chock full of lots of good things: 18 amino acids, more beta carotene than carrots, more iron than spinach, 500 times the vitamin C by weight than an orange, lots of protein . . . .
- The list could go on and on . . but I must move on.

Keep and eye out for these new products . .
Until next time, enjoy Food and the Family

Laura

2006-02-24T09:11:00.000-08:00

On the Op/Ed page of the Feb. 24th New York Times, Alice Waters speaks to the need for instilling good eating habits in children, because, as she says, "children's eating habits stay with them for the rest of their lives." Waters, who is owner of Chez Panisse Restaurant and Cafe and the founder of the Chez Panisse Foundation, created the Edible Schoolyard program in the Berkeley area 10 years ago. Children become involved in this school-lunch initiative which weaves a garden of fruits, vegetables and herbs into their daily classroom activities. As she states in her NYTimes piece "We're not forcing them to eat their vegetables; we're teaching them about the botany and history of those vegetables. We're not scaring them with the health consequences of their eating habits; we're engaging them in interactive education that brings them into a new relationship with food. Nothing less will change their behavior."
Her Edible Schoolyard has become a model for a school lunch initiative that spans the Berkeley district. My goal is to build upon the belief that engaging children in interactive education will bring them into a new relationship with food - to nurture that love of food here at home.
Children learn to eat healthy through hands-on experiences that are sensory filled - as opposed to listening to how nutritious a food is for them. This weekend, it will be a family experience where we all participate in the making homemade pasta. Regardless of the results - tasty or not; perfectly shaped or not - we will enjoy the experience of making it, eating it and talking about it.
I'll let you know how it turns out . .

A great resource for learning more about whole grains is the Whole Grains Council. Last year the Council introduced the Whole Grains Stamp, created by the Council and Oldways Preservation Trust, as a quick and easy way to identify healthy and delicious whole grains at the store. To view the stamp, visit www.wholegrainscouncil.org, or www.oldwayspt.org. While at the Oldways site, check out the EatWise program for teachers and parents. An 8-lesson curriculum, called High Five, was created "that wakens children's excitement and interest in their food. It teaches children about healthy eating, simple cooking and cultural models for meals." You can order the curriculum for $20.

Until next time, enjoy Food and the Family!
Laura

2006-02-23T10:20:00.000-08:00

Food, Family, Friends and Fun

I’m exhausted, physically and mentally, as I step into the kitchen for what seems to be the 15th time in the same day. This time, it’s to search through the refrigerator and pantry to figure out what I am to make for dinner – I’ve two kids to feed (a 1 year old and 2 ½ year old), along with a hungry husband. (and a circling cat who is relentless until I feed him as well). Unfortunately, the kids need to be fed before my husband comes home, so that often requires separate preparation of a well-rounded meal that includes some sort of protein, healthy grains, and a vegetable. (We do plan several nights during the week when we all gather together for a meal).
I’m just coming to the point where Nicole, who is 1, can eat the same foods as my son, Grayson – good news because this cuts down on the different versions of meals I have to fix. Every day I’m in this position I vow to myself to create meals ahead of time, so that all I have to do is heat them up and serve them. This is a dream that has not become a reality. Sure, I occasionally pre-make meals, but they need a bit of variety, so I can’t serve them the same thing again and again.
Kids or no kids, the “what’s for dinner” dilemma is common, especially with today’s workloads and other commitments.
We aren’t a fast-food family (except for the occasional In and Out burger), and refuse to fall into the fast food trap so many families fall into. Our goal as parents is to bring up our children in an environment where they learn about the foods they eat -- An environment where experimentation is important, and where preparation and consumption are part of the whole experience. Our ‘kitchen’ isn’t fully organic, but we tend to lean towards purchasing organically grown vegetables along with meats and dairy that are free of growth hormones.
Grayson, who will be three in May, is already a fixture in the kitchen when I’m cooking. And, I am hoping that some day soon, Nicole will join us in the kitchen. Whenever possible, Grayson participates in the food preparation. To me, this is an important step to opening up the world of food to children. No, he’s not there all the time, but enough to have the desire to help.
He helps count the scoops of coffee every morning, he helps stir ingredients together for pancakes, he is a great ‘help’ when kneading dough for Pizza Friday. Even if he is observing, he is learning. I name ingredients and gadgets, and am sure to impress on him the need for being careful in the kitchen – i.e. what is off limits to him. As a result, he tells Daddy about the flour, salt and yeast that we used to make pizza dough, and that we mixed the ingredients with a whisk and a wooden spoon. When not helping with preparation, he is a perfect helper when the table needs to be set.
When we sit down together, we make it a point to talk about our days – what he did at preschool, how Nicole mastered another word . . . If we are eating pasta, we talk about the pasta shapes and how some pasta is made in Italy – which is a great way to start talking about food traditions in other countries. Regardless of the age of children, there is an opportunity to teach them about food, traditions and togetherness.
Edible tidbits will provide Moms and Dads with ways to get children involved, how to create healthy meals – quickly, and how to build lasting traditions in the kitchen and at the dinner table.
For those no-children households, Edible Tidbits will offer you information on choosing ingredients, the latest in gadgets, even product spotlights from time to time. All in all, my goal is to offer up ‘advice’ to anyone who is looking to make life in the kitchen simpler – without sacrificing taste or quality. Food should be enjoyed with family and friends – with its preparation just as enjoyable as its consumption.
I am not a formally trained chef (although I did spend a week in Arles, France at a cooking school) I am simply a mother of two who learned how to cook and bake at home from my mother and grandmother. I am also a writer, who has had the opportunity to experience the food cultures of other countries and who has an ‘insider’s’ view to those kitchen tools that make life in the kitchen much easier.
My experience in the food and kitchenware industries (see my bio) gives me the advantage to preview new items for the kitchen, see food trends in the making, and give a unique perspective on how to make life in the kitchen easier and more enjoyable – with family and friends.
I hope you enjoy my thoughts.