There's something iconic and appealing about the shape of a soft serve ice cream cone. I spent last weekend in Chestertown, MD and after a fun dinner out with friends, we gravitated towards the local Rita's. I ordered a small vanilla custard cone and when it was handed to me, I stopped for a moment to gaze upon it and admire the curves of the custard and the familiarity of the cone. Then I dug in, as it was starting to melt.
If you too appreciate the classic look of an ice cream cone, you can now bring that style into your house year round. Fred Flare is selling an Ice Cream Lamp that captures the image of a cone without all the drippy mess. Best of all, it will light up the room with a soft white glow. It would be perfect for a kid's room or a themed den.
One of the things I enjoy most about New England is visiting the many different shops that sell homemade ice cream. Usually, I judge ice cream according to its creaminess, sweetness, and flavor. But, last week, I tasted ice cream from Island Cow Ice Cream Co., in Stonington, Maine, that defied previous ways of perceiving the frozen milky delectable. The ice cream was amazingly milky. Understanding the milk used to make this ice cream seemed key to knowing what made it stand apart from previous ice creams I've tried.
When comparing ice cream from different shops, I never thought about the quality of the milk determining the end-result. Island Cow Ice Cream Co. has a small sign by their stand stating that they use milk from cows that are not injected with any steroids or hormones. Apparently, the 32 cows all have names and fall asleep to the music of Bach. After having worked in the cheese business for two years, I'm used to asking questions about the quality of the cows' diet and their milk. However, this is a new way of looking at ice cream.
If you're traveling to Maine, I highly recommend Island Cow Ice Cream Co. What are some fascinating ice cream shops you've been to this summer?
Years ago, I discovered this little pocket of cheap foodie Toronto awesomeness -- Kensington Market. Mixed in with irresistible spice and veggie stores, and the rather sketchy uncovered beans that sometimes meet the dirty feet of pigeons, lies Cheese Magic.
Run by an army of cute slacker dudes of seemingly unending supply, Cheese Magic is one of those places that makes you want to buy more and more cheese. No one barks at you for your order, and within a few glassed cases and an overflowing-with-cheese counter, there's almost anything you could possibly want. And if you're not sure -- just ask for a taste, or two, or three. They're happy to help; they're generous with their samples; and the cheese has always been insanely tasty.
I remember going early one weekday morning to acquire a selection of edibles for a wine and cheese party I was throwing that night. I told the woman behind the counter that I was throwing a cheese-themed party, and for the next half hour, she introduced me to a myriad of options, giving me a taste of each. I learned the eye-rolling wonder of Smoked Applewood Cheddar. I picked up some chaumes, havarti, brie -- while trying to refrain from picking up one of everything, being in debt for forever, and growing bigger than an expanding Violet Beauregarde.
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.
Remember that YouTube clip of the upcoming Iron Chef America game for the Wii that Shayna shared back in March? Well, now we've got more solid details about what faces have made it from the transition between show and game, courtesy of Eater.
Mario Batali and Masaharu Morimoto are definitely in. (Check out their Mii versions through the Eater link.) Batali says: "I'm delighted to be involved with Iron Chef America: Supreme Cuisine. My video game counterpart is as passionate and competitive in the virtual Kitchen Stadium as I am in real life, and I think the participation of Chef Morimoto and I adds a great level of authenticity to the game."
But what about the other guys? Alton Brown, Cat Cora, Bobby Flay, and new Iron Chef Michael Symon? They are curiosly missing from the press release, but if you check out that cover to the right, it certainly looks like at least Cora and Brown are involved. Since Flay ISN'T on the cover, I assume that means he's not a part of this.
We'll know for sure soon enough -- the game hits shelves this fall.
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.
Here in Philadelphia, we don't have to stray far from Center City in order to get a hit of Amish country. There are number of Pennsylvania Dutch vendors at Reading Terminal Market who sell jams, jellies, local honeys, fresh produce, meats, cheeses and some of the most amazing baked goods. However, normally the PA Dutch merchants don't call much attention to themselves and stay tucked back in one corner of the Market.
However, this weekend, the PA Dutch merchants take over the whole Market for the 19th Annual Pennsylvania Dutch Festival. The fest was canceled last summer, due to some unrest at the Market, so it's doubly exciting to see it return this year. Starting today, they'll set up the festival in Center Court and it will feature handmade crafts including quilts, woodcrafts, paintings, hand-braided rugs, wooden toys, and cedar chests. Available foods will including chicken pot-pie, donuts, ice cream, pies and canned fruits and vegetables. On Saturday, they'll have a mock barn raising on Arch Street, building a garden shed on the city street as well as a country auction.
If you're in the Philadelphia metropolitan area, I highly recommend coming into Philly to check out the festival. Be prepared for crowds and come with an empty stomach!
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
Do you think Whole Foods will be able to suppress its nickname Whole Paycheck?
Last week, I wrote a post asking why I cannot find decent macarons in the United States. Apparently, I'm not looking hard enough. Comments from all over the country revealed people's favorite shops where they buy them. Although I have not yet tried the macarons at all these places, I thought it would be useful to create a U.S. macaron directory.
So far, it looks like most of these places are located in California. Feel free to comment with new shops to add to the directory! Columbus, Ohio: Becke recommends Pistacia Vera at 541 south third street. Try their salted caramel macarons. Milwaukee, Wisconsin: Ann suggests that we try the macarons at 316 North Milwaukee St., at Harlequin Bakery.
New York, New York: To think that in my own city I failed to discover Macaron Café which is just around the corner from my mother's office at 161 west 36th street, just off 7th avenue. Thanks Tom Avel for letting us know about this shop. Kat Kinsman enjoyed the macarons from Alain Ducasse's Adour at the St. Regis hotel. Yountville, California: Although I did not care for Thomas Keller's macarons at Buchon Bakery in NY, Kelly enjoyed them at Keller's Buchon in Yountville at 6534 Washington st.
San Francisco, California:Verena suggests Boulangerie at 2325 Pine Street. Ivan claims that Tartine Bakery at 600 Guerreo St., by 18th street, is the place to buy macarons. Mathew points out another shop located at the Ferry Building Marketplace, shop No. 10 - Miette.
Berkeley, California: Verena also reccomends Masse's Pastries at 1469 Shattuck Ave.
Los Angeles, California: Jon raves about the macarons at Boule located at 408 N. Cienga Blvd and at 413 N. Bedford Drive in Beverly Hills.
Beverly Hills, California: Apart from Boule's Beverly Hills location, you can stroll into Paulette at 9466 Charleville Blvd. If you're not in Beverly Hills, you can order from them online. That's what John did.
There is something magical about saffron. Maybe, it's the striking bright red stigmas that always catch my eye and evoke images of vibrant florid Indian fabrics. Perhaps, I'm struck by its deep aroma that smells of honey with notes of grass and hay. Either way, I'm in love with this spice.
While walking through the colorful Spice Souk in Dubai, I visited several shops where they sell saffron. A merchant showed me different kinds and let me pick up a bundle of the Iranian Sargol saffron from its style, the yellow part of the plant below the red threads. Most people are shocked by the high prices of saffron. Iran is the world's largest producer.
Recently, international sanctions against Iran have contributed to rising saffron prices. Seventy-five percent of Iran's saffron is exported to the United Arab of Emirates and Spain. However, the main reason why saffron is so expensive can be attributed to its harvest. 150 saffron crocus flowers must be plucked by hand to produce just one gram of red saffron stigmas. Persian saffron is the highest quality of saffron. Suggestions on how to purchase saffron can be found after the jump.
I was walking on Broadway the other day, and I was nearly side-swiped by a peddling man, swerving in a red buggy. Obviously, it was a cheese delivery man.
Artisanal Premium Cheese recently launched their "Same Day Rickshaw Delivery" service in Manhattan, offering patrons between 34th and 63rd streets a 5pm delivery of an assortment of cheeses. Artisanal paired with Revolution Rickshaws (those lanky bicyclists in Central Park who offer romantic carriage rides) to add a little flavor to the service. Why they specifically choose a 29 block radius for cheese delivery? Well, its considered their "initial kick-off" phase, but I'm hoping for a complete expansion. I'm sure the cheese gets prime-time refrigeratory treatment, and the the site does say "Rickshaw Revolution will start peddling your way", so Ill be patiently waiting in my downtown apartment for the Rickshaw Celebration Collection.
I must admit, I'm fantasizing about owning one of those rickshaws. Can you imagine how popular I would be if my mobile bumper sticker said professional cheese delivery?
Ever since I returned from Dubai, I've become fascinated by Middle Eastern cuisine. A couple of weeks ago, I went to Sahadi's in Brooklyn, and I discovered Labne. Labne is a dense yoghurt eaten in Syria and Lebanon. It's not as tangy as many of the Greek yoghurts I've tried in the past, but it has the same thick texture. You can flavor it with crushed mint and olive oil. Also, it doesn't have nearly as many carbs as most yoghurts. Labne from Karoun Dairies in California has just two grams of carbohydrates in a two tablespoon serving size .
For those of you on a low-carb diet, like the Atkin's, Labne is a great find. You can use it as a dip for hamburger meat. It can be a substitute for sour cream. It also tenderizes meat in a stew and adds a great creamy tang to a soup. For those of you not on a strict low carb regimen, I urge you to try it over bread with sliced cucumbers and tomatoes, olive oil and maras pepper. When entertaining, Labne can serve as dip for bread. This month, the New York Times Magazine featured a recipe for labne-and-ricotta cheesecakes with rice, nut and raspberry relish.
Ah, the diverse ways you can add labne into your diet! Next time you have zaatar bread, dip it into labne and taste the gastronomic effects of this unique low-carb treat.
Ever since I returned from my school year abroad in Paris, I have been on a quest for delicate luscious creamy macarons. Unfortunately, every time I purchase them in the U.S., I am disappointed.
Why is it so hard to find decent macarons in the United States? The ones at La Maison du Chocolat are not bad. But, they're overwhelmingly chocolatey. Many times, they even taste too greasy.
Yesterday, I went to Thomas Keller's Bouchon Bakery in Manhattan and was jumping up and down with excitement when I saw macarons. They looked just like the ones I had at Ladurée in Paris. Except, when I looked at them closely, I noticed that the layer of cream in the middle was much thicker and heavier. A bite into a macaron from Bouchon Bakery is more like a bite into a heavy creamy delicious cake. Although it tasted quite excellent, it lacked many of the characteristics I love about the macarons I've tasted in Paris, mainly its lightness and slightly crunchy exterior and creamy interior.
Can someone recommend a shop where I can find a decent macaron?
The above was just too good to ignore. If you enjoyed the awesome Zombie Food Pyramid, you might want want to get out the wallet for some vegan zombies. It makes sense -- while it might not be a cerebral meal, why can't the world have vegan zombies who want ... GRAINNNS!? I mean, non-meat eaters might like zombies too.
The design is currently in the running over at Threadless, courtesy of the punning mind of Dennis Culver. Basically, the site allows you to submit your ideas and designs, and then they pick which ones they want to make. I doubt GRAINNNS won't make it, but you could always go and give it a little love.
When getting into high quality tea, the options can be a bit overwhelming. You can read all the right information about tea preparation, teaware, and all the different types of tea, but knowing what flavors you like and what teas you'll lean toward is an ongoing process that can get pricey if you're buying high quality tea and buying it four or more ounces at a time (typical purchase quantities).
The answer to this dilemma is something that I have a lot of fun with: tea samples. They're relatively cheap (allowing for great varety for the same price), they're a small commitment (low guilt if you just pitch the ones you don't like), they don't take up a lot of space (I have a drawer full of them), and they're easy to mail (if you don't like a tea, cheap postage will send it on to another tea drinker!).
In fact, they're so convenient that I still buy samples of tea that I do like, because I drink through my tea supply slowly (due to the huge variety of tea I have) and the unopened packets stay fresh. I also frequently send samples of my favorite teas to friends (a bundle of tea samples makes a nice gift).
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.
There's something iconic and appealing about the shape of a soft serve ice cream cone. I spent last weekend in Chestertown, MD and after a fun dinner out with friends, we gravitated towards the local Rita's. I ordered a small vanilla custard cone and when it was handed to me, I stopped for a moment to gaze upon it and admire the curves of the custard and the familiarity of the cone. Then I dug in, as it was starting to melt. 
Years ago, I discovered this little pocket of cheap foodie Toronto awesomeness -- Kensington Market. Mixed in with irresistible spice and veggie stores, and the rather sketchy uncovered beans that sometimes meet the dirty feet of pigeons, lies 
Remember that YouTube clip of the upcoming Iron Chef America game for the Wii that Shayna shared back 
I was walking on Broadway the other day, and I was nearly side-swiped by a peddling man, swerving in a red buggy. Obviously, it was a cheese delivery man.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
