Season To Taste

It’s the time of year when it seems like everyone is putting together their “best of” or “favorites” of the previous year.  Well, I have a little list of my own favorites I discovered in 2008….food, wine, cookbooks, and more.  What are your “favorites” you discovered last year?  Leave me a comment and let me know what things I need to try in 2009!  Happy New Year!

My favorite new wine:  Luzon Verde Organic Jumilla Red Wine.  It is a simple red wine perfect for every night drinking…remember a glass of red wine a day is good for you!  Plus, it’s organic! At around $8 a bottle, you can’t go wrong.

My favorite new gadget:  The Bialetti Mukka Express stovetop cappuccino maker my husband bought me for Christmas.  It is just like the Bialetti “macchinetta” I blogged about earlier this year,but has the added attraction of a built-in milk frother for perfect cappuccini in under 5 minutes.  Sprinkle some cinnamon on top and you’re instantly transported to Italy (or Starbuck’s, whichever you dream about!). 

The list isn’t long, but these are just a few things I thought were worth passing along!  I’m always looking for new food finds, tips, and discoveries, so tell me about your favorites!

Champagne photo by dotw.

When I was a kid, it seemed like everyone had an electric can opener on their counter top.  Being that we always had to have the latest gadgets, ours was a special under-the-cabinet mounted version, ready for use but out of the way. 

Back then, unless you had a garden of your own, I guess there were a lot of cans being opened on a daily basis.  It wasn’t so unusual to eat peas or corn from a can, although these days, I wouldn’t dream of it.  I seem to remember lots of my friends eating Spaghettios and Chef Boy-ar-di from their lunchbox thermoses too, so can openers needed to be accessible and ready to go.  We had a very picky cat who only wanted the expensive canned food, so ours got daily use as well.  In graduate school, when I got my very first apartment, my mother bought me an electric can opener as a house warming gift.  She also gave me a set of wine glasses, which I guess she figured I’d be needing since I was now paying my own bills.  I still have both of these gifts, although I must say that the wine glasses get far more use than the can opener.  Why?  Some packaging genius came up with the idea for a pull-tab can—no can opener needed! 

Many soups, diced tomatoes, and tuna all have gone the way of the pull-tab…. but I’m still waiting for the rest of the can-world to catch on.  Beans?  Hello?  Time to get with the program!  And broth?  You too.  You’re missing the boat to the future!

Canned items are perfect for your pantry, as most of them keep for ages.  I always keep a variety of cans on hand, which are useful for all sorts of last minute meals.  Here is a list of canned goods worth keeping around, with or without your can opener.

Beans:  kidney, black, cannellini, garbanzo and pinto are all good varieties for your pantry.  They can be used in chili, soups, stews, and pureed for dips and spreads.  Be sure to rinse and drain all beans before using, as the water they are packed in is loaded with sodium.

Tomatoes:  whole tomatoes, diced tomatoes, tomato paste, and crushed tomatoes are all great starters for sauce, or a great way to add color and flavor to stews, soups, or pasta dishes.

Tuna:  the oil-packed Italian varieties and the water packed types are good for different things.  I keep both in the pantry at all times.

Soups:  bean soups, like lentil, are my favorite, and make an easy meal when drained a bit and poured over rice or pasta.  I tend to make my own noodle and veggie soups, but usually keep a can or two on hand for a hot-lunch in a pinch.

Broth:  chicken, veggie, and beef broths are good to have handy to add to soups, sauces, and stews.  Look for low-sodium varieties.

Photo above by “Blah Blah Blog”.

Let’s face it….most of what goes down in this world all comes back to the almighty dollar.  Sure, there are lots of good people doing good things, but the power of money seems to influence way too many important decisions…like our health.

While watching the Food Network, I saw a most disturbing commercial.  Two teenaged boys are sitting at the breakfast table eating cereal.  One says to the other, “Don’t you know that cereal is loaded with high-fructose corn syrup?  Even a doofus like you must know that is bad for you!”  The other, with a smug look on his face says, “Nutritionally it is the same as sugar and it is fine in moderation.”  The first boy looks as if he’s just been enlightened.  An all-knowing, female concludes, “Get the facts…you’re in for a sweet surprise!”   At the bottom of the screen, the fine print reads “The Corn Refiners Association”. 

Talk about spin!!  Sure, high-fructose corn syrup (HFCS) probably IS fine in moderation…but what they don’t tell you is that if you eat like most people do, it is nearly impossible to moderate your HFCS consumption.  It is in just about EVERYTHING these days.  According to Michael Pollan, author of the New York Times Best Seller The Omnivore’s Dilemma, of the some 45,000 items sold in grocery stores, more than a quarter of them contain some form of corn (HFCS, corn sweeteners, corn starch, etc).  HFCS isn’t just in soft drinks either.  It is in virtually everything that was once sweetened with sugar (sugar was replaced by HFCS because the latter is significantly cheaper).  This includes fruit juices, pretty much every item on the snack/chip aisle, baked goods (including crackers, cookies, pretzels, sandwich bread, rolls, muffins, etc), ice cream…and yes, cereals.  The list goes on and on.  While you can check to see if HFCS appears on product nutritional labels, its difficult to ascertain just how you’re ingesting.  And what about at restaurants?  In Pollan’s book, he references McDonald’s, where there are unspecified amounts of corn sweeteners and HFCS in the majority of foods listed.  But remember, HFCS is “fine in moderation”.

So what is so bad about the stuff?  Well, for starters, it is very high in calories.  I don’t need to tell you we have an obesity epidemic in this country, which most believe has led to a significant increase in Type 2 diabetes.  The problem is compounded by the fact that the inclusion of extremely inexpensive HFCS (instead of it’s more expensive counterpart, cane sugar) allows processed foods to be sold for a pittance, further encouraging poor food choices and over-consumption.  This is particularly a problem in the lower-socioeconomic communities.  Pollan gives an excellent example of this phenomenon:  a dollar’s worth of potato chips are about 1200 calories, where the same dollar’s worth of carrots are 250 calories.  One dollar of soda is about 875 calories, where the same amount of juice is 170 calories.  People think they are getting more for their money, when instead they are injesting a truckload of empty calories, only to be hungry for more a short while later (and naturally, consuming more empty calories).  The vicious cycle to obesity and poor health continues.

I find this “Sweet Surprise” campaign by the Corn Refiners Association unconscionable, but not unbelievable.  Yes, there are those of us who spend a lot of time reading labels, avoiding processed foods as much as possible, and trying to make health a top priority.  However, many people will see that commercial and think, “Great!  Sugar Pops aren’t so bad after all!”  Well, when you do “get the facts” as they instruct, you’ll realize you’re far better off avoiding the stuff all together.

Above photo by I’m Sort of A Big Deal.

Today, I continue my conversation with cookbook authors and fellow food bloggers Deana Gunn and Wona Miniati.  Their first book “Cooking with All Things Trader Joe’s” is a must-have for anyone who is a fan. 

STT: What audience did you have in mind while writing your cookbook and blog?

Deana: We envisioned busy moms like us as our primary target.  However, we’ve been pleasantly surprised to hear from men who have discovered our book.  So it seems that our cookbook really appeals to both genders.  We’ve received emails from people in all walks of life, from busy professionals, to stay-at-home moms, to retired couples traveling the country in an RV.  It seems what everyone shares in common is a love of Trader Joe’s and limited time to cook.

STT:  When you are developing recipes, what is your main goal, besides incorporating TJ’s ingredients?
Wona: We want to make it possible for busy people like us to put dinner on the table in minutes.  So, making it easy and fast is really important.  We also like to eat healthy, so we try to make our menus varied and interesting by using fresh ingredients and different combinations of flavors.
Deana:  It’s also been great getting our kids involved in the kitchen - they love to help and they even come up with their own recipes.  For a while, my son was even insisting on photographing his plate of food before eating!  I think it’s so important to instill the fun of cooking and the habit of healthy eating in kids at a young age.  And when recipes are short and easy, you really can include them.

STT:  How do you test the recipes?

Wona: First, we test the recipes ourselves multiple times, and then the recipes have to be husband- and kid-approved.  Finally, we enlist the help of testers across the country, and our testers include complete novices as well as two trained chefs.  They test to make sure they understand the recipe, can find all the ingredients, and like the results.

STT:  Do you have a favorite recipe from the cookbook? 

Deana:  I think that the Black Bean Soup and the South Seas Chocolate Mousse are my current favorites.  I’m not a huge fan of sweets but I am completely hooked on good dark chocolate.  This mousse is made with light coconut milk, so it’s a lower fat version that tastes so creamy and rich. 

Wona: The 2 recipes my kids ask for over and over are Turkey Chipotle Chili and Spicy Szechuan Tofu (fondly called “Tofu Squares” in our home; I may have misnamed this recipe because it really isn’t spicy — even my 2-year-old gobbles it up).

STT: What’s up next for you? 

Deana: We are really excited about a new website we will launch in a couple of months, where Trader Joe’s fans can exchange their own recipes and share ideas for using their favorite TJ’s items.  They will even be able to print out a master grocery list they can take to TJ’s.  So many people have asked us for a second cookbook, such as a vegetarian cookbook - we’re considering a few different themes.  

Thanks to Deana and Wona for a great interview, and for sharing one of their favorite recipes! 

Chipotle Turkey Chili

On a cold night, warm your body and soul with a big bowl of homemade chili.  Refried beans thicken the chili, giving it long-cooked texture and flavor in just minutes.  Chipotle salsa adds a kick of heat, while a splash of barbecue sauce balances the spice with a touch of smoky sweetness.

1 ¼ lb. ground turkey (one package)
1 medium onion, chopped, or 1 ½ cups bagged Freshly Diced Onions
1 Tbsp olive oil
1 tsp ground cumin
1 (28-oz) can Diced Tomatoes
1 (15-oz) can Organic Black Beans
1 (16-oz) can Refried Black Beans or Refried Pinto Beans
½ cup Chipotle Salsa
2 Tbsp barbecue sauce, such as All Natural Barbeque Sauce
Sour cream (optional)
Fancy Shredded Mexican Blend cheese (optional)

• Heat olive oil in medium saucepan over medium heat. Cook onions 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 minute longer.
• Add remaining ingredients. Refried beans need to be broken up and stirred into the chili until dissolved.
• When chili comes to a boil, lower heat and simmer for 10 minutes.

•    Garnish with sour cream and cheese.

Prep time: 10 minutes
Hands-off cooking time: 15 minutes
Serves 4

Several months ago, I discovered the website “Cooking with Trader Joe’s“.  Created by two California moms, Deana Gunn and Wona Miniati, CWTJ’s has become something of a sensation among Trader Joe’s fans and foodies alike.  The website, which features their first cookbook, Cooking with All Things Trader Joe’s, a monthly newsletter, and companion blog (plus lots of other things like substitution lists, gift basket ideas, etc.), is a find for anyone who loves to cook, but is too busy to spend hours and hours in the kitchen.

I recently spoke with Deana and Wona about what led them to the world where Trader Joe’s reigns.

STT: How long have you been doing “Cooking with Trader Joe’s”?

Deana: I discovered Trader Joe’s when I moved to California about 12 years ago, and I used to shop at the original store in Pasadena.  True to form, it had a tiny parking lot with a long line of cars!  It was always an adventure going there and all the foods were so interesting, high quality, and affordable.  Over the years, my recipes began to center more and more around Trader Joe’s products - not only was it exciting food, but it was a snap to make.
Wona: I used to cook from scratch, and I remember 10+ years ago having to make trips to 3 places when I wanted to throw a dinner party: Trader Joe’s, Safeway, and the farmers’ market.  Trader Joe’s was my favorite store, but I couldn’t get everything I needed there, so I had to supplement with pantry items at Safeway, and produce at the farmers’ market.  As Trader Joe’s expanded their selection of goods, it suddenly became possible to do ALL my shopping at Trader Joe’s.  Also, as soon as kids came into the picture, I couldn’t make multiple trips to get food anyway, so “Cooking with All Things Trader Joe’s” quickly became my preferred way to cook. 

 STT: How did the two of you team up?
Wona: Deana and I went to college together, and that’s where I learned to appreciate her quick wit, humor, and sharp intellect.  When she called me in January 2007 with her idea for a Trader Joe’s cookbook, it was immediately obvious to me what a great idea it was.  Brilliant!  Absolute genius!  We decided right then and there to become business partners and start our own publishing company to make this idea a reality.

STT:  What did you do prior to this?  How’d you make the transition to the recipe-business?Deana:  It doesn’t take a rocket scientist to appreciate TJ’s… but that’s what I was: a rocket scientist.  I led optics research teams at high-tech start-up companies.  I’ve always loved to cook, but I think it was during the long work days of the tech boom that I really began to appreciate efficient home cooking.  I was busy, but I still wanted to eat healthy, I wanted to enjoy great meals with my husband, and we loved to have big dinner parties.  I realized that I wanted to join the party and enjoy the company, not stand over the stove the whole time.  So my recipes began to evolve to include the best of all worlds.

Wona: My professional career didn’t necessarily prepare me for writing a cookbook; I was working in high-tech marketing at the time.  However, I love to cook and grew up helping my mother cook for huge dinner parties that literally took the entire day to prepare for.  Watching my mom slave over a hot stove for hours at a time made me realize I had to find a better way to entertain.  Over the years, I kept a binder of all my favorite recipes.  As I got busier, I noticed the really time-consuming recipes sat collecting dust, and the recipes I came back to again and again were the simple ones that didn’t require too much time in the kitchen.

STT: Do you still work in your former careers?

Deana: No, we no longer work in our previous jobs.  Between our publishing company, new recipes, and our kids, there aren’t enough hours in the day for anything else! 

On Friday, I’ll continue my conversation with Deana and Wona, and they’ll share one of their favorite recipes your whole family will love.

Oxo Food Mill

 Growing up, we always had a “Foley Food Mill” in our house.  It didn’t get a lot of use, save for apple season, when my father made gigantic batches of homemade apple sauce.  He would put as many cut apples as he could fit into a huge, white pot and simmer them on the stovetop for hours.  Once they were broken down, into the food mill they’d go and we’d watch the delicious pulp stream out the bottom as he turned the crank.  He always added cinnamon and sugar, and we’d enjoy fresh applesauce for days to come.

Although I take my children apple picking every fall, for some reason I have never made applesauce with them.  Pies, crisps and turnovers seemed to take precedence each year.  This year, I decided that it was the year for applesauce, so I needed to get a food mill of my own.  The benefit of a food mill is that you don’t have to peel or core the apples prior to cooking, which is a huge time saver.  The food mill separates all the good stuff you want in your applesauce, from the other stuff you don’t. 

As I did some research, I found there was a huge difference in price depending on the mill you chose.  Some very basic models were as little as $20, whereas one French-made version was over $100.  The original Foley food mill was around $50, as was the one I ended up purchasing, the Oxo Good Grips Food Mill. 

The mill sits too far down into the bowl.

So, what was the difference between the least expensive version and the pricier options?  Features and quality.  While entirely serviceable, the least expensive mills were generally made from a lighter-weight stainless steel.  One of these models I tested also did not have retractable or folding “feet” on the bottom to rest on the rim of a bowl or pot (see photo right).  This was a problem because it left little room for the food to exit the mill. 

The medium-priced mills were heavier-duty, and the holes on the discs (most mills include three sizes) were angled instead of flat, which I believe more closely mimicked those on a food processor (rather than those on a ricer).  This allowed for more friction when processing the food through the mill, for a smoother result.  The Oxo mill also had a rubberized crank and handle which made it more comfortable to use, as well as rubber “feet” which kept it from slipping on the rim of your bowl or pot (if you are familiar with Oxo products, these “comfort features” are the trademark of their products).  In the end, these were the features that sold me on this particular mill.

In the end, I did not test the expensive French mill, mainly because I know I wouldn’t use it enough to warrant shelling out $120.  Besides, the mid-range mills are well made and do the job perfectly well.  They can be used not only for fantastic homemade applesauce, but also for mashed potatoes, baby food, purees, soups, sauces and jams.  Food mills are available at most department stores, kitchen stores, and even some discount stores, as well as online.

I have a pet peeve.  Okay, I have MANY pet peeves, but one in particular annoys me to no end.  Why are there people who insist on putting an “X” in “espresso”?  It is not EX-presso, in spelling or pronunciation.  It is ES-presso, an Italian word.  The Italians don’t even use an X in their alphabet (or a J, but that is neither here nor there). 

There is another “S” I’d like to put back in espresso as well.  The S for simplicity.  These days, it seems as if  over-the-top espresso machines have become ubiquitous.  Williams-Sonoma sells home-models that run up upwards of $3500, and even their “lower-end” machines are in the $300-500 range.  That is a serious amount of Joe.  I also think this is a seriously American obsession.  Italians certainly know their espresso, and I’m pretty sure they aren’t dropping that kind of coin on espresso machines for their homes.

When I studied in Italy as a college student, the family with whom I lived drank espresso every day after pranzo (lunch).  They did not own a fancy espresso machine, but instead used a small, stovetop espresso maker, much like the one my grandparents owned.  The top half looks like a little teapot, which screws into the bottom chamber where you put the water.  Ground espresso goes in a circular filter which rests between the two sections.  When heated, the water flows up from the bottom chamber, through the grinds, and fills the teapot section with authentic, hot espresso.  I’ve always marveled at the way this happens, without any electrical parts to usher the water upward.  It is like magic— in a matter of minutes, cold water placed in one section becomes steaming espresso in another.  Magical, but simple.  The best part?  One of these little pots is under $20.

Before going to Italy, I had never tried espresso (or coffee, for that matter), so I wasn’t sure what to expect from the tiny little cup of blackness.  At first I found it bitter, and loaded it up with a ridiculous amount of sugar.  My host family thought this was hysterical, so I made a deal with them that by the time the semester was over, I’d be drinking it straight up.  Day by day, I decreased the sugar in my cup and true to my word, I was drinking it black by the time my stay was over.  As a going away present, they bought me my own little Bialetti “macchinetta”  so I could continue to enjoy post-pranzo espresso back in the States. 

I rarely have the opportunity for a leisurely lunch, so the days of lingering over an afternoon espresso are a thing of the past.  However, whenever I need a little late-day pick-me-up, I pull out my macchinetta and am instantly transported back to Italy.  It is simplicity at its best.

On a recent weekend ‘back home’ visiting my family, we checked out the 8^th Annual Susquehanna Valley Garlic Festival near Cooperstown, New York.  Held on the rolling property of Wood Bull Antiques, various local garlic farmers and vendors displayed their bulbs, braids, garlicky creations, and literature.  Garlic is typically harvested in July and hung to dry for several weeks, and reaches its prime in early fall.  By September, garlic festivals abound, and are definitely worth a weekend excursion.

 Armed with a pocketful of spearmint gum, I set out to sample my fair share of garlic.  I tried garlic pesto, garlic biscotti, and garlic-blueberry muffins.   In one tent they were having the event’s first-ever garlic cook-off, and contestants were busy whipping up garlic aioli, garlic mashed potatoes, and garlic jalapeno poppers (all delicious, but the aioli took first prize). 

Next I followed my nose to “Anthony’s Original Garlic Wings” where they were tossing fried chicken wings with a combination of garlic, grated parmesan cheese, and some other secret ingredients.  These were the real deal…and although I went to college near Buffalo, New York and have an affinity for regular Buffalo wings, I must say these were darned good! 

Now that I’d had my fill of garlicky snacks, I began talking to the various farmers about their hints and tips for storing garlic.  This is a topic that I’m often asked about in my cooking classes, so I figured it would be worthwhile to hear it from the experts.  All the farmers agreed that a cool, dark, non-humid location (like the pantry) was essential for keeping garlic fresh.   Bill Rowley of Laughing Goat Garlic Farm in Brockport, New York, said that he sells his garlic in brown paper lunch bags because that is the best way to store them.  The paper allows the garlic to “breathe” and keeps the garlic dry.  When moisture is introduced to the garlic, it will begin to sprout, spoiling the flavor.  Bill also warned against common mistakes:  storing garlic in the refrigerator and/or in plastic bags.  This environment is not dry enough for garlic…which, when fresh, will last up to a few months in the correct conditions.

All at once, it became apparent that I had exhausted the window of time that my young kids would tolerate being at a garlic festival, and more pressingly, my breath could kill a dragon.  I had just enough time to snap a few photos before hopping in the car, and immediately cracked open that pack of gum.

For a list of garlic festivals in your area, check out The Garlic Seed Foundation Website.

Sweet Roasted Garlic

Garlic turns wonderfully sweet when roasted, and is a great addition to mashed potatoes, tomato sauce, or even spread on toasted baguette slices for a super-simple hors d’oeurve.

Makes about 2 tablespoons mashed roasted garlic

1 large head garlic, top sliced off horizontally

1 teaspoon olive oil

Salt

Preheat oven to 425 degrees.

Place the head of garlic on a square of tin foil.  Drizzle olive oil over cut top and sprinkle with salt. 

Seal the tin foil into a “package” and place in oven to roast for approximately 30 minutes.  Garlic will become softened.

When cooled, gently squeeze the garlic out of the papery skin into a bowl.  Mash with a fork.

Store in an airtight container for up to 1 week in the refrigerator.

On past trips to Europe, I always seemed to be on a mission; a mission to see every church, every piece of artwork, and every place of historical significance.  I always returned exhausted.  This time, things were different.  My (kid-free!) vacation was all about kicking back, slowing the pace, and naturally, doing lots of eating.  I was in Italy and France—arguably two of the best food destinations on earth.  I was in foodie heaven!

Our first stop was the Italian Riviera, near Genova, the home of Pesto Genovese.  Those of you who have followed my blog know I’m a pesto freak, so this was a treat.  The first night I was excited to put the pesto to the testo (sorry, couldn’t resist).  I ordered “spaghetti al pesto”, and was surprised when it reached the table.  There were no actual flecks of basil —- just a smooth, pale green sauce that was almost infused into the pasta, which shared the same pale green color.  When I commented that their pesto looked so different from what we had back at home, the owner replied with a bit of a smirk, “because ours is fresh.”  (I think many Italians think we Americans eat everything out of a can, jar, or at McDonald’s.)  Rather than get into a debate, I let that one slide and asked how she prepared the pesto.  She told me it was simply basil, olive oil, garlic, pine nuts, parmesan cheese, and salt/pepper.  Nothing else.   Hmmmm….I wasn’t sure I believed her, but I decided to drop it and enjoy the dish, which was absolutely delicious.

Another night, another pesto.  The next evening’s restaurant featured a light and fluffy potato gnocchi with pesto.  It was the same consistency and color as the previous night’s dish.  Once again, I asked the owner how this pesto was different that what I made at home.  She said she had a secret—she put a little bit of ricotta cheese into the mixture to make it “piu cremosa” (creamier).  Ah HA!  I love an honest cook!

The next day I had” trofie al pesto” for lunch (trofie is a hand-rolled pasta typical of this area), but this time I was asked if I wanted it in the “Ligurian style” (Liguria is the region in which Genova is situated).  I learned that this meant that cubed potatoes and green beans were tossed in with the pasta and pesto.  .  Surprisingly, the pesto in this dish was darker green with lots of visible basil, much like my own.  It was also very good, but I decided I preferred the lighter colored version a bit better.  Even with the ricotta, it seemed somehow lighter. 

I just brought home a great big bunch of basil from the farmers market, and will add a tablespoon or two of fresh ricotta cheese to my pesto.  Believe it or not, I’m still not sick of it!