A jar of honey can become a sticky mess. Next time you're adding honey to another dish or a mug of tea, use a honey dipper to prevent a thick gooey layer from spreading.
Skillet brings local gourmet food to the streets of Seattle
Imagine that on your lunch break you purchase gourmet food from the window of a 1962 Airstream trailer. In Seattle, the chefs from Skillet are making this possible. Skillet goes to different street corners every day concocting meals depending on what's available locally and seasonally. They've become famous for their Kobe-style burger served on brioche with bacon jam, blue cheese and arugula. Besides tasting delicious, the food is also reasonably priced, between $6 and $10.
According to an article from Forbes, Skillet sells about 200 lunches daily. Chef Danny Sizemore states that he opened up Skillet, with his partner Joshua Henderson, in order to fill a void in Seattle: high-end street food. The Forbes article points out that the concept is not entirely unique. In Minneapolis, there's Chef Shack that sells bison burgers topped with homemade condiments. And, in Marfa, Texas, Food Shark offers homemade hummus and falafel with crisp romaine lettuce from a truck.
To find out where Skillet's Airstream trailer is going to be and what they're going to serve visit their site.
Cheese Course: Salers
From the moment I tried Salers cheese, I was intrigued by its meaty flavor, peppery taste, and zest of dried fruit and nuts. Salers is part of a family of cheeses, from the Auvergne region of France, that includes Cantal and Laguiole. I think of them as the "French cheddars," because of their cheddar-like consistency and nuttiness. As far as taste is concerned, I have never tasted any other cheese that has the same animal taste as Salers.
The history of Salers dates back at least 2,000 years. Its popularity was at its peak during the 17th century, at the court of Louis XIV. Traditionally, Salers was aged in burons, stone huts, in the mountains where the farmers sought refuge. The cheese provided a source of food and a form of currency for exchange. Today there are just 100 farmers producing the cheese. The name of the cheese comes from the name of the breed of cows that produce the milk that creates this cheese. The Salers cows are brought up to the high mountain pastures during the summer to graze on wild flowers and grass.
It's their rich summer diet that produces the cheese's complex aroma and taste. Salers is aged for approximately 10 months and is made from 100 percent raw milk. You can bring out the sweetness of Salers and subdue its meatiness with a full body red wine. It also pairs well with dried nuts. Recommendations on where to purchase this cheese can be found after the jump.
Tip of the Day: Store honey appropriately
As with many other foods, we tend to refrigerate honey or incorrectly store it. One of the great things about honey is that it doesn't go bad for years. However, you'll want to store it appropriately so that it retains its unique texture and flavor.
Who knew Maine had good cheeses?
I was surprised by the number of restaurants, such as the Pentagöet Inn and Atlantica on the northeastern coast of Maine, that had local cheeses. I never knew how delicious the cheeses from Maine were until recently. I discovered four luscious creamy cheeses: Bleu Velvet, Golden Ridge Camembert, Seal Cove Chèvre, and Eleanor Buttercup. After savoring these cheeses, I was eager to find out more about cheeses from Maine. I visited the State of Maine Cheese Company in Rockport where I was given a map of all the cheese makers in New England.
Maine even has it's very own cheese guild that strives to support the growing Maine cheese community. Cheese-making is becoming popular all over the United States. What kinds of interesting local cheeses have you tried?
Jacques Torres running a white chocolate straw poll
Every election year, different bakeries and candy makers come out with party or candidate-identified treats. They conduct their own, unscientific straw polls, in an attempt to determine what the outcome of the election will be. While elections won't be won or lost over sweet confections, they do add an element of fun to your convention or election return parties.
Famed chocolatier Jacques Torres has thrown his hat into the election-themed chocolates this year, with a pair of white chocolate lollipops. They are available with either a blue donkey for the Dems or a red and blue elephant for the GOP. The back of the blue pops are printed with the slogan "Barack the Vote," the others cheer that "Mac is Back." They run $5 a pop and are hand crafted with some of the tastiest, citrus-infused white chocolate around. They'd make a great election time gift for your favorite policy wonk.
Famed chocolatier Jacques Torres has thrown his hat into the election-themed chocolates this year, with a pair of white chocolate lollipops. They are available with either a blue donkey for the Dems or a red and blue elephant for the GOP. The back of the blue pops are printed with the slogan "Barack the Vote," the others cheer that "Mac is Back." They run $5 a pop and are hand crafted with some of the tastiest, citrus-infused white chocolate around. They'd make a great election time gift for your favorite policy wonk.
Guess the politicians' favorite foods!
Who still loves their hometown pizza joint? Who obsesses over pork rinds? Click the thumbnails to find out!
What is the nation's biggest kosher market?
As of now, it's Pomegranate located in the Midwood neighborhood of Brooklyn, NY. The 20,000 square feet of shopping space includes aisles full kosher gourmet foods. An article from New York magazine calls Pomegranate a "kosher gourmet megastore." The supermarket seems to be a cross between Whole Foods and Trader Joe's.
Unlike other specialty markets, Pomegranate caters to the thousands of Orthodox Jewish families living in New York City. The store has three kitchens: dairy, meat, and parve (fish, vegetables, fruit and grains). Each has its own on-duty full-time rabbi. Customers can choose from a rich selection of freshly baked challah and homemade cheeses to aged prime beef-rib steaks to an olive bar and sushi bar. The gourmet food market is an obvious business trend. Is the kosher version of Whole Foods the new trend?
I live in Brooklyn, not far from Pomegranate, and I see several smaller gourmet kosher markets on Kings Highway. The prices are not cheap. So, I do not think that Pomegranate will have a hard time competing with existing stores. You can now visit the supermarket that's located on Coney Island Avenue at the corner of Avenue L.
Cheese Course: Atlantic Mist
A couple of years ago, one of my friends suggested that I try Atlantic Mist, a creamy cow's milk cheese with a bloomy rind from Mecox Bay Dairy in Bridgehampton, NY. I finally tried it and was amazed at how similar it tastes to the raw milk Camemberts that I've eaten in France. Most Camemberts that are imported into the U.S. are pasteurized and lack the sharp barnyard flavor and sweet fudge-like paste of a traditional raw milk Camembert. It's incredible that Atlantic Mist, a local cheese from the Hamptons, comes closer to the original than its pasteurized French counterparts. Atlantic Mist has an irresistible meaty aroma and a stunning gooey sweet taste.
Visit Mecox Bay Dairy!
If you're making a trip to the Hamptons, be sure to visit the dairy farm. Art and Stacy Ludlow and their sons Peter and John started to handcraft cheeses in 2003 from the milk of their small herd of Jersey cows. Atlantic Mist is aged for a minimum of 61 days and it's made in small batches. You can contact Mecox Bay Dairy at 631-537-0335 or you can email Art at art@mecoxbaydairy.com. Recommendations on where to purchase this cheese can be found after the jump.
Cheese Course: Seal Cove Chèvre
Until recently, I did not realize how ignorant I was about the vast array of delicious creamy cheeses from Maine. I was aware of the many different cheese producers in Vermont, like Jasper Hill Farm and the Cobb Hill cooperative. So, a few nights ago, I was pleasantly surprised when I discovered a soft handmade goat's milk cheese from Seal Cove Farm, a small goat dairy in Lamoine, Maine. The flavors are exquisitely pristine with absolutely no sourness. The light fluffy texture slowly crumbles and melts on the palate. It's the perfect final course to be served at the end of a long meal. Alternatively, you can incorporate the cheese in various dishes to be served prior to your dessert, such as salads.
Visit Seal Cove Farm!
This is the first American cheese that I've written about for Cheese Course. And, it's the beginning of a long list of unique local cheeses we can purchase on our own soil. I highly suggest visiting these dairies to learn about how these labor-intensive artisanal products are crafted. Seal Cove Farm is located north of Acadia National Park in Lamoine, Maine. Before visiting give them a call at 207-667-7127. Recommendations on where to purchase this cheese can be found after the jump.
Luxemburgerli: Zürich's version of the French macaron
Recently, I browsed through Monocle's "travel top fifty," and I was intrigued by no. 24: Sprüngli Luxemburgerli. These pastries are a take on the French macaron but are said to be lighter and more airy. I am dying to try them! Currently, you can only purchase them in Zurich and, of course, Dubai.
I could not find a recipe online. So, I'm not exactly sure what makes them lighter than their French counterparts. However, I found a blog that contrasts the two. The cream center makes Luxemburgerli more airy than French macarons which can have jelly, caramel, or ganache in the center. They're also much smaller than French macarons. They're about the size of a quail's egg.
Luxemburgerli were actually invented in France by Camille Studer in 1967, and then, they were brought to Zurich. The name went through several changes: Baiser de Mousse, Gëback des Luxemburgers, and finally Luxemburgerli ("little Luxemburger"). When it comes to purchasing these luscious buttery sweets, you should head to Sprüngli Confiserie.
Try Banyuls vinegar!
Several weeks ago, I wrote about the many ways to savor sherry wine vinegar. Banyuls vinegar is like sherry wine vinegar's more refined and delicate French cousin. Like Port and sherry wine, Banyuls is a fortified wine which means that alcohol is added to it. Banyuls vinegar develops a walnut flavor, taste of gingerbread and vanilla, and aroma of fresh plums after being aged in wooden barrels for five years. It comes from the Pyrenees, close to Spain. Like sherry wine vinegar, it makes a great vinaigrette. Where can you find this vinegar?
You can purchase the vinegar online from French Food Exports, Honest Foods, and Gourmet Food Store. A while ago, I bought my favorite bottle of this stuff from Formaggio Essex in NY.
How can you spice up your meal with it?
Cheese Course: Roquefort Vieux Berger
Roquefort Vieux Berger has long been one of my favorite blue cheeses. The second you take a bite into this luscious blue, you taste a gritty sharp saltiness that mellows out and transforms into a sugary fruity flavor evoking the aroma of ripened dates, grapes, and apricots. The flavors are gorgeously well balanced and the texture is superbly thick and creamy. It's the best Roquefort that I have ever tasted, because it does not overwhelm the palate and leave an unpleasant strong aftertaste. Like all Roqueforts, Vieux Berger is produced from raw sheep's milk. It's aged in damp caves found under the village of Roquefort-sur-Soulzon, in southwestern France. Perhaps, its uniqueness can be attributed to the fact that it's the Roquefort produced on the smallest scale. Its name seems to pay tribute to the enduring tradition of shepherds leading their sheep on the the Causses, vast plateaux found in the Aveyron, near the village of Roquefort. "Vieux Berger" means "old shepherd."
How should one savor this sweet succulent blue?
Besides enjoying it plain à la française, you can eat it on whole grain toast with a variety of different condiments. My favorite condiment to pair with Roquefort Vieux Berger is chestnut spread. You can even taste it with a bold chestnut honey. A mirabelle jam will bring out the cheese's fruitiness and minimize its saltiness.
Suggestions on how to purchase this cheese can be found after the jump.
The ecstatic effects of hazelnut purée and dark honey
I first experienced the combination of hazelnut purée and dark honey at Slow Foods' cheese festival in Italy. The Piedmont region of Italy is known for its hazelnuts. You can find the most succulent rich hazelnut cakes and cookies. My favorite hazelnut concoction was hazelnut purée and dark honey. My first taste on toast brought about a dionysian state of gastronomical enchantment. The sweet nutty flavors and intensely smooth creamy buttery texture were all so overwhelmingly perfect!
When I returned from my trip, I looked all over NY for another hazelnut and honey mixture. And, I was surprised by the many shops that carried this delicious treat. Recently, Time Out New York had an article about one in particular from southern France called Avelline. This was probably my favorite one that I tried.
How does one enjoy hazelnut purée and dark honey?
Besides eating it plain on toast, you can use it as a condiment with cheese. I suggest you pair it with Montgomery's farmhouse cheddar or Stilton Colston Bassett. You can even pair it with a variety of nutty pecorinos.
Bizarre ice creams: Beet sorbet is just the beginning
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While I pride myself on my willingness to accept a weird culinary challenge, this trait has led me to put more than a few strange things into my mouth. Codfish pancakes? No problem! Raw fish in Tijuana? Been there, done that, got the t-shirt. Scorpion vodka? Slightly chitinous tasting, but it did the job. Rendered pork fat on toast? Well, once was enough...Recently, however, an Asylum post about weird ice creams made me realize that there might be limits to what I'm willing to consume. Forget red bean ice cream and wasabi sorbet; those are just the table stakes, the bare minimum that you need to get through the door of bizarre frozen desserts. For something really different, try bacon and egg ice cream from The Fat Duck, a British restaurant. If that doesn't float your boat, how about a frozen dessert made from horse flesh, or perhaps a nice bowl of Japanese ox tongue ice cream? If you're in the mood for something a little more savory, there's always Rosa Mexicano's Tomato Habañero sorbet or their avocado, strawberry and white chocolate ice cream!
Okay, I'll admit it: I might be going down to Rosa Mexicano to try a few of these out. After all, the place has never failed me before and there are few culinary horrors that can't be rectified by the addition of a pomegranate margarita. That having been said, it'll take more than a couple of glasses of sake to put a double scoop of frozen ox tongue anywhere near my mouth!
Is Whole Foods' nickname Whole Paycheck appropriate?
This past Saturday's New York Times had an intriguing article on how Whole Foods is trying to overcome its nickname, Whole Paycheck. Considering the high food prices sweeping the entire nation, this attempt is crucial for the company's survival. Since its financial peak in 2006, Whole Foods' stock has dropped more than 70 percent. The market for organic foods and specialty foods is in trouble.
A report from TNS Retail Forward produced a survey last month that shows that 20 percent of shoppers have altered where they purchase groceries because of the economy. To make matters worse for Whole Foods, market researching firms, like the Hartman Group, say that consumers are less interested in organic foods.
In this current economic environment, what is Whole Foods doing to change its image as an overpriced grocery store?
- Offering more discounts
- Increasing lower-priced store brands
- Advertising products they sell at a good value
- Organizing budget-focused store tours
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
