The Gift of Food

So my last post was gifts for the cook.  These are food gifts for the cook and the baker.  Sometimes people just hedge on spending that extra money for something better quality or cool to have.  So here are a few ideas.  Things I certainly enjoy.

If you read my blog, ever, you know that this is the only vanilla I use.  Nothing else tastes like it, and although it is a little pricier, it is worth every penny.  The vanilla paste is a wonderful treat for someone who makes their own ice cream, meringues, whipped cream...It is basically all those little vanilla bean specks in a sugar based suspension.  It keeps a long time, much longer than vanilla beans, which tend to dry out.  It really eliminates scraping the bean, and there is no waste.

Seasoning your food is paramount.  Maldon sea salt crumbles perfectly on your salads and meat.  And tellicherry pepper is all I would ever put in my grinder.  I never believed there was a difference, but there is.  Truffle and Salt is an expensive addition to a pantry, but nothing tastes as decadent as truffle.  It is amazing sprinkled on pasta, potatoes, even popcorn.  Finally, the tin of Potlatch Seasoning.  We sell out of it often, and for good reason.  It is terrific on salmon, but also makes a yummy sour cream based chip dip and season your chicken with it before you make chicken salad and wow...whole new level of flavor!

My dad buys Hot Rocks in bulk.  We all get them.  It is a chunky salt and pepper mixture with a little lemon in there as well.  It is so good on a steak!  The little jar on the right comes from the St. Helena Olive Oil Company.  It is a darling package with some great herbs inside.  Just add a great olive oil and dip your bread.  I also sprinkle it on pasta.

The baker in your life will thankyou for any of these. Instant espresso powder enhances anything chocolate, but also can bring a great coffee flavor to baked goods without adding any additional liquid.  This is my favorite brand.  Some are very bitter, almost burnt tasting.  The Pernigotti cocoa is something I talk about frequently, it just beats anything from the grocer.  Lyle's Golden Syrup is delicious and beats out corn syrup every time.  And local honey is a gift everyone would love.  Honey has many benefits, and local honey is shown to help with seasonal allergies.  I also love that I support a local bee keeper.

I have sung the praises of Captain Rodney before.  These are usually found in a specialty store, and are fun additions for the holidays.

If your food lover doesn't have a Trader Joe's and you do, here are some suggestions.  I stock up when we go to Nashville.  The nut selection is vast, and priced very well.  Almond meal, raw almonds, sliced almonds, pistachios (out of the shell) and macadamias are some of my favorites.  The white balsamic is my everyday vinegar, I buy 4 bottles at a time.  The peanut butter cups?  Delicious.  I bought them in August and they have been in hiding for 3 months.  I treat myself to one every week or so.  They also usually have some good special chocolate things for the holidays.  I just love this store.  Wish we had one in Memphis....hint hint hint.

So certainly there are lots of other great food items, but this is a good start.  A change from the classic olive oil, bottle of wine or Christmas candy route.  So head and out and make your food lover happy.  You may reap the rewards of your gift as well!  So what are you waiting for?  Shop, and maybe someone else will cook!

Secret Recipe Club: Short Ribs and Truffle Parmesan Fries

It's time for another Secret Recipe Club!  My last two Secret Recipe blogs have really been pretty easy for me to choose what to make, but this month I was really overwhelmed!  First off, Barbara from Barbara Bakes  is yet another long lost soul mate, and stalking, er, reading dozens of posts on her blog, was really quite fun.   She is a  Mass Comm major, (me too) obviously a cook, baker, blogger and her photo shows her in a Tuscano apron.  I may own one very similar to that!

She had some great things to choose from, but when I read her post on Short Ribs, I knew I found my recipe.  Her husband raved about them, and after our amazing dinner at Bottega I knew Scott would appreciate my attempt at short ribs.  She used a recipe from Simply Recipes and served hers with caramelized onion mashed potatoes, but I decided to make Parmiagiano Truffle Fries like we had at Bottega.

The first big change I made in this recipe was that I brined the ribs first for about 4 hours.  If you have never brined your meat, you are missing out!  I am no chemist, but I look at it like this, after you drink too many margaritas and eat too many chips and salsa, you retain water...sort of the same idea.  Brined meat is amazingly juicy and tender.  If you choose to brine just one thing, brine your Thanksgiving turkey.  You will thank me later!  I used a half cup of the Williams Sonoma brine dissolved in enough water to cover the short ribs.   I only cooked 6 ribs instead of 12, and my other change was that I first served them right from the oven instead of chilling the cooked ribs overnight and skimming the fat off.  My hubby works at home, and if I had these braising all day and he came down from the think tank for dinner, and I gave him a turkey burger, well, he'd be a little unhappy.  To compensate, I upped the baking time and lowered my oven temp.  We took a walk after dinner to keep the cholesterol moving!  To be fair, we ate the leftovers the next day after taking off the hardened fat, and warmed them stovetop.  Scott decided they were even better. Here is the recipe.

Short Ribs
from Barbara Bakes, that she got from Simply Recipes!

6 bone in beef short ribs
salt and pepper
¼ cup olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
4 carrots, peeled and chopped ( I love carrots and added more than her recipe)
1 bottle good, dry red wine (I went Spanish Grenache)
3 cups beef stock (does anyone actually sell veal stock?)

Preheat oven to 300°.  Over moderate heat, heat the olive oil and brown the short ribs (patted dry) on all sides.  Work in batches so the pan is never crowded.  Remove from pan, and saute the onion, celery and carrot in pan until browned.  Remove, and deglaze pan with the wine and reduce liquid by three quarters until thick and syrupy.  Return short ribs and veggies back to pan.  Add the stock to cover the ribs.  Bring to a boil, cover and bake for about 3½ hours.  They should be fork tender.

Truffle Parmesan Fries
From Napa Style, Michael Chiarello

Russet Potatoes
Ice Water
Peanut Oil
Truffle Salt
Fresh Grated Parmesan

So this is new for me, I don't fry often.  I followed the Napa Style recipe pretty close.  I sliced the potatoes thin, like match sticks, a perfect job for a mandoline. Then  I soaked them in ice water because this apparently makes them crispy.  I am not a frying expert, so I took his word for it.  I fried them first in 325° oil and drained them.  Then before serving I fried them crispy in 375° oil.  I do not keep truffle oil on hand, which is what they drizzle on the hot fries at Bottega. So I used Truffle & Salt which worked beautifully.

 Top with the cheese and serve with the short ribs and a nice glass of red wine from Chiarello Vineyards.  Ahh, reliving my vacation!

Thank you Barbara Bakes, I am coming back to make Mardi Gras King Cake which looks delicious and is a great Mardis Gras staple in this part of the country, but I have never made my own!  Also check out the other reveals in the Secret Recipe Club below.So, what are you waiting for?  Get in there and cook!