Fresh Approach Cooking

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Well then kiddies, it’s that time of year again!

Time to get those gifties picked out and who better to help you than lil ol’ me, here at my lil ol’ blog, Fresh Approach.

Just some fun little things for the chefs and food lovers in your life.

I went ahead and chose five things that I know I love and hope you will too!

Happy Holidays!


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1. Pig Corkscrew from Graham and Greene.

Is this not the cutest thing you have laid eyes on in ages? I love it and everything about it. Plus, it opens wine...so...you know...bonus!

It’s from a British website though…so, it costs a bit, but they do ship overseas, so fear not, you just have to call and arrange it.









2. Royal VKB and Margriet Foolen’s Slow Cooker from A+R store.


A very chic and modern slow cooker/tagine. I love the design asthetic of this, and that there is a video explaining how to use it. What could be better?

In the winter, it's perfect for making warm, delicious stews, and in the summer, you can (and will!) wow your guests with light fish tagines.








3. Krinos Taramosalata – I don't know how things went down at your house way back when, but when I was a little girl my parents always put this out for cocktail parties. It's a caviar spread that captures the taste of the ocean without the pricetag of the Sturgeon stuff.


It’s also the ideal thing to offer with pita or crudite.


Salty, creamy, perfection! If you have never had it, it's worth checking out. Great stocking stuffer, too. Of course.




4. The Forking Fantastic Cookbook – Zora O’Neill and Tamara Reynolds are two ladies who run a supper club in Astoria Queens, (And I think we all know how I feel about supper clubs!) and I have to say…they really are fantastic.

Get a copy and read all about their culinary adventures. Then try their Fried Chicken For a Crowd recipe. Omg, yum.









5. Pewter Place Card Holders.

I know, I already sent you to the Pig Corkscrew, and now these. But seriously…how sweet are these? Plus, they are from Hazelnut New Orleans, a really great store that I am pretty sure you will love.


Okay kids, that's all! I hope you found some inspiration! Have a terrific holiday season and see you in 2010!!!!

xoxo

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

This is what I suggested in years past! 2008, 2007, 2006, 2004

Labels: Something Else

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Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Labels: Drink of the Week, Something Else

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I had to pop in this post…because it’s just hard to resist. Even if my cookbook review skills are notoriously lacking…

I just wanted all you peaches to know how much I really, really like this cookbook, Nourish, Indulgently Healthy Cuisine, from Scott Uehlein at the luxurious and lovely Canyon Ranch Spa and that I urge you to get a copy for yourself.

There are a gazillion of books out there (and many just out in my living room too.) which speak to all sorts of cuisines and fads and fancies. Canyon Ranch: Nourish is not a book like that. It doesn’t pander or preach, or set it's self in some sort of limited category, it just sets forth food you will want to cook.

What sets this apart is that it is that rare thing…a book full of delicious, interesting but approachable recipes that cover a wide range of techniques and tastes without seeming like its oh-so-very-niche. (A good thing in my mind. I mean…I love my macrobiotic-Armenian-soups cookbook but how often do I pull such a thing out?) It’s for people who want dinner. Plain and simple.

While the recipes are all healthy, (having been written by the chef at a world famous health spa and all) it’s all logical healthy. Things people want to eat that happily are good for you too. (How about Chili-Rubbed Tequila Shrimp or Baked Lasagna with Meat Sauce. Italian Vegetable Soup with Cannellini Beans? See.) Pretty fab, right?

There are beautiful (approachable!) photos and calorie counts and explanations too. A few nods to green living and sustainable choices, and voila…a perfect cookbook for the ages. Real, healthy food. (Without any gimmicks. No weird fillers or strange concoctions. Just honest food.)

If you are the type of home cook who wants to open a book for inspiration, information and a bit of hunger-inducing photography…check this one out. It has all that, in spades.

Now if someone would just invite me to the Canyon Ranch Spa to check out the food in person…

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

"Founded in 1979, Canyon Ranch in Tucson resides in the foothills of Arizona’s Santa Catalina Mountains. "

Nourish - To feed and cause to grow; to supply with matter, promote health; to furnish with nutriment. To supply the means of support and increase to; to encourage; to foster; as, to nourish rebellion; to nourish the virtues.

Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core of certain palm trees. - Wiki

Labels: Books, Something Else

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Happy Holidays everyone!

I have been saving up some holiday gift ideas for you all year, and am excited to share.

Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.

For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.

Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!

1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.

Who can resist these beautiful things?

All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!

2. Stirling Silver Utensil Earrings from the Jewelry Kitchen

Giving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.

"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.

Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."

They also have lots of other things too choose from, so make sure to check out their website.

3. Yummyfun Kooking DVD.

Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!


4. Tokyo Recycled Glass Wine Glasses from By Nature.

I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.

All you need is some biodynamic wine to pour in to them.

The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...

5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com

"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"

6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.

This is the only cookbook I am asking for this year.

"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit

7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.

Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?

If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.

8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.

I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.

9. Divine Chocolate. A farmer-owned fair trade chocolate company.

Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?

(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."

Buy, share, enjoy, repeat.

10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.

Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.

The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.

Please help support this worthy cause.




Well then, that is all I have. I hope you found something you like.

Happy Holidays!

xoxo
Rachael

© 2008 Fresh Approach Cooking
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You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!

The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!


© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.


This is what I suggested in years past! 2007, 2006, 2004

All of the photos in this post come from their respective websites. Credit where credit is due.

Labels: Something Else

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I write in books. I write in books in ink. I write in books in black ink that sometimes smears across the smooth pages because despite my attentions I am still a left handed writer.

I am forever underlining passages and leaving myself small comments in the margins.

A book is a personal item, to be devoured, and the notes that lie within are my mark. They remind me of where my mind was when I was reading it, or where I wanted my mind to go. Much like this site.

Since this is my habit, it should come as no surprise that I have little scribblings scattered throughout my cookbook collection too. Usually phrases no more descript than “Made, 1/25/06. Perfect.” But just enough info for me to recall the dish, the meal, and the company it was made for. Always a wonderful thing. Like a small notation on my life.

I can open any number of recipe collections and be transported as easily as I am by my favorite authors of fiction. With the words upon the pages come memories of good friends and good food. All of them blessings.

Now, tomorrow is my birthday, and we are going to a simple and beautiful restaurant that evokes so many memories for me. Memories of lovely times spent with new friends, old friends, family and loved ones. It is a place I retreat to for a quiet evening of fine dining in a graceful setting. It is old and new all at once, and it is perfection. I dream of their food, and the calm it brings me.

And yet, I do not have a copy of the cookbook they created, and therefore there is not a word in my hand etched out within. Perhaps I will fix that. And then I can recall what I am certain will be a fabulous meal.

This is just a recipe I have never written down, so in the spirit of keeping this site as my personal storehouse, I will post it now.

Try it my peaches, and taste the joy.


1 pound button mushrooms
1/2 pound cremini mushrooms
2 tablespoons butter
1 shallot, minced
2 teaspoons herbs de Provence
1 teaspoon fresh thyme
1/4 cup heavy cream
Salt and black pepper
Bay leaf for garnish

Mince the mushrooms until very fine.

Melt the butter in a large saute pan. Cook the shallot until translucent, then add the mushrooms and herbs. Saute until cooked through.

Remove 3/4 of the mixture and add to a food processor with the cream. Process until smooth. Remove and taste. Add salt and pepper. Add back the remaining mushrooms. To fancy it up, put into a large ramekin, top with a bit more herbs de Provence and a bay leaf Chill and serve with crackers.



© 2008 Fresh Approach Cooking
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Soda makers, Dr Pepper has promised that if Guns N' Roses singer Axl Rose releases "Chinese Democracy" at any point in 2008, everyone in America will receive a free can of Dr. Pepper.

Kosher salt weighs at least 26 percent less by volume than table salt. That means if you use a 1/4 teaspoon of kosher salt in a recipe calling for 1/4 teaspoon of table salt, you’re adding too little.

Lucques was chosen by Los Angeles Magazine as the number one restaurant (out of 75) in LA in their March, 2007 issue. “As native Angelenos, Suzanne Goin and Caroline Styne understood something about the city’s dual fascination with what’s fleeting and what’s permanent. Lucques captures this paradox. It has the snap of the new and the ease of the classical. Goin’s cooking style, Mediterranean in its inspiration, quietly flirts with the traditional repertoire. The restaurant defines the city’s laid-back luxury; it is gracious and timeless and, dare we say it, grand.”

Nacho-cheese-flavor Doritos, which contain five separate forms of glutamate, may be even richer in umami than the finest kombu dashi (kelp stock) in Japan. - NY Times

Labels: Appetizer, Something Else, Vegetarian

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First, before I start gushing and getting all over the top and grateful, I should explain that I took part in Blogging By Mail, an event that really is just the best thing ever.

In brief, participants names and addresses are added to the virtual pot, then names are drawn and voila, everyone gets a few little treats in the mail. All of this courtesy of Stephanie at uber-blog Dispensing Happiness. Is that a good time waiting to happen or what?

And now, on the the gushing...

Oh WOW. I feel like I won a prize package or something!

I got a simply lovely, and truly generous and kind package from that dear, sweet, love of a woman Brilynn of everyone's favorite site Jumbo Empanadas. She not only drew me a card (so sweet!) but she included a shot glass with the Canadian Maple leaf on it (it's as if the dear-heart just knew I love a good shot of Canadian Whiskey every here and again. And again.) then there were two sets of mini fluted tart molds (Oh the possibilities!) not one, but two Coffee Crisp bars (which have yet to be devoured) a giant bag of one of my all time favorite spices, paprika, from Toronto's House of Spice. (So nice! So nice!).

But wait, there's more!

She included a really fun peeler that actually does a julienne strip and a packet of Bali Breeze tea from The Language of the Leaf. (Canadian businesses sure do have excellent names, don't they! Love it!) That smells too good to be true. There was a Fair trade (yeah!), organic (yeah!) Cocoa Camino Matcha Green Tea candy bar that I ate in small nibbles, enjoying every moment of. And to tempt my sweet tooth even more, there are two pieces of candy that I am going to have to ask her about directly, since I cannot identify them.

My very mostest favorite thing was a bag of dried strawberry candies that were so sweet and juicy I almost wanted to pinch them! (What can I say, that's my reaction to sweet and juicy things.)

And last but not least, that gem of a woman included a copy of the film Waitress. Seriously folks, is she a peach or what.

I know its a bit strange to read me post about a few things I got in the mail, but I am so touched by Brilynn's spirit and the whole spirit of this event that I hope you are inspired and will sign up for the next round. My heart is so full of joy right now!

Of course, I was a bit of a slacker in mailing my gifty out, but there is a package on it's way to Little Spatula in Naperville, IL right now, so hopefully it will be there soon...(Update: It arrived!)

Thank you again to Brilynn for her wonderful package, and to Stephanie for organizing such a thing, and to you all for reading my silly little blog.

Kisses,
Rachael

© 2008 Fresh Approach Cooking

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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. That means YOU, "Collection of Cooking Recipes"!!! Stop stealing!!!!

If only life were as easy as pie. - Tagline for the movie Waitress

All Cocoa Camino products are certified organic and Fair Trade Certified. This means that the ingredients have been produced in an environmentally sustainable manner and that Fair Trade prices and premiums have been paid to farmers for their cocoa and sugar. - Cocoa Camino

Food prices are affecting the bottom line at restaurants nationwide. Last year the $28 tuna au poivre entree at Boston's Chez Henri was eight ounces of fish. Now it's five. "I can't allow my food costs to go up because then I won't be in business," says chef and owner Paul O'Connell. - WSJ.com

Labels: Something Else

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The downfall of the youth of today is that they just don't get the cultural reference of that moment-in-time arrangement of words,

Happy, Happy, Joy, Joy.*

Poor lil grommets, don't know what they are missing.

Such a quality expression too!. Not to mention it's got a really catchy tune.

Just try to say that and not smile.

So that, obviously, that is the golden phrase emitting from my rosy lips every moment I think of Shauna over at Gluten Free Girl (blog) and her breaking the news that she and The Chef are expecting a baby girl in August.

Happy, Happy, Joy, Joy.

Of course, (in a fit of generosity) as a little mother-to-be, I guess it makes sense she had these chocolate covered booze-infused French delights from ChefShop sent to me instead of to herself...for one thing, she is just really nice in sending an unexpected gift, (which really, I owe her!) but she also probably pegged me as the perfect person to gain sympathy weight.

Oh those crafty pregnant ladies...

Well imbibing in calories is no trouble with these beauties (which are very much gone as of this writing) are as easy on the eyes as they are to eat.

I really was surprised and thrilled to receive two boxes of this incredible Mme de Margaux sweets at Ms. Shauna's request. One sky blue box of chocolate covered cherries with armagnac and the other of equally amazing chocolate covered grapes with rum. Which rhymes with yum. Happy Happy Joy Joy indeed.

They were so good, I simply must sing their praises. They were so boozy the Ombudsman refused to eat one before getting behind the wheel of his (hybrid) car. They made my head swim, my heart swell and my mouth smile. They are chocolate perfection.

Now peaches, on this random late winter (for some) 80 degree (for others) day, I am going to urge you to click on over to ChefShop and make a box of these your own.

So here is to the Happy Happy Joy Joy of new life, and new treats.

© 2008 Fresh Approach Cooking

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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Oh My GOODNESS. I am a terrible, bad and awful friend. I forgot to wish that sweet peach, Tiffany a very happy birthday last week...oy. Happy belated Birthday Tiffany!!!!!!!!!!!!!!!! Please visit her blog and leave b-day wishes comment for her, won't you?

Based in the Médoc region of France near Bordeaux, the makers of these chocolates, Mademoiselle de Margaux draws its inspiration and know-how from the renowned Margaux terroir. In the quest for subtly powerful ingredients and aromas, Mademoiselle de Margaux creates new recipes inspired by the riches of nature. - Chefshop.com

Americans drink thirty-five million bottles of cognac each year. We're the world's No. 1 consumer by far. -NY Magazine

Armagnac is a distinctive kind of brandy made of mainly the same grapes as cognac. Its name comes from the Armagnac region of France where it originates.Armagnac has been making brandy for around 200 years longer than Cognac. And for every six bottles of Armagnac sold around the world there are one hundred bottles of cognac sold.

Labels: Something Else

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So while everyone else at The Rock Goddess' ultra lux Oscars viewing party/feast for all senses, was actually watching the spectacle, I was chatting in a corner with the chic and fab Christiane.

I swear, I love this woman!

Christiane, for those of you not quite in the know yet, is the genius authoress of The 99 Cent Only Store Cookbook! She is the perfect blend of brilliant and daring, darling and delectible, (the best sort of friends to have I say!) and I hope you will all check out her book the minute it hits the stores.

________________________

Find a 99 Cent Only store near you

Labels: Books, Something Else

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Labels: Something Else

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To one and all, I wish you a very, very Happy New Year.

And now...a drinking song.

Should old acquaintance be forgot and never brought to mind? Should old acquaintance be forgot, and auld lang syne.

For auld lang syne, my dear, for auld lang syne,
we'll take a cup o’ kindness yet, for auld lang syne.

And surely you’ll buy your pint cup! And surely I’ll buy mine! And we'll take a cup o’ kindness yet, for auld lang syne.

We two have run about the hills,and picked the daisies fine; But we’ve wandered many a weary foot, since auld lang syne.

We two have paddled in the stream, from morning sun till dine; But seas between us broad have roared since auld lang syne.

And there’s a hand my trusty friend !And give us a hand o’ thine! And we’ll take a right good-will draught, for auld lang syne.

Labels: Something Else

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***Update: At the close of bidding we raised more than $90,000! There were 38 bids on the Hammacher Schlemmer Upside-Down Tomato Garden and 31 on the dinner for two at CAMAJE. Thank you all so much, and good luck in the drawing!!!***

It is my great pleasure and honor to offer not one, but two fantastic gift prizes for this years Menu for Hope 4.

What am I talking about?

I am talking about an annual online raffle event started by food blogger/philanthropist/all around fab lady, Pim Techamuanvivit, to raise money for a worthy cause during the holiday season.

This year, we (and by we, I mean me and you and international food bloggers galore) will be raising funds for the UN World Food Programme. We are specifically going to help provide school lunches for children living in Lesotho, Africa.

To explain, allow me to quote Pim, "The program is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there." And by providing these lunches, a child stays healthy, misses less school and has a better chance in life.

A worthy cause indeed.

So, as I said, I am extremely proud to be offering two fantastic and very food-centric gifts that for a minimum of a $10 donation, you may win in our raffle!

Now open up your wallets and join on in!

The first, (CODE UW19) is dinner for two* at the ever-excellent Camaje Bistro & Lounge on MacDougal Street in New York City. (And yes, you must be in, or go to, NYC to eat the meal...)

I was supremely fortunate to be treated to a fantastic dinner at Camaje recently. After the first sublime bite, I knew had to ask Chef/Owner (Friend/Inspiration) Abigail Hitchcock if she would be willing to help out with this cause. And because she is such an amazing soul, she did!

I just wanted so much to share with one of you the wonderful experience I had. It is such a warm and inviting space and the food, well, the food is superb. It is restaurant that will capture your heart.

Chef Abby makes a meal like none other. Delicious, refined and daring, it is without parallel. I love this woman, I love her food.

I hope you will bid on item UW19 to experience for yourself just how rewarding a meal at Camaje can be.

For loads more info, visit her website to read all the glowing accolades and tempt yourself with a few sample menus...and check out her cooking classes and dark dining... they are amazing.

Next up, the incredibly generous people of New York's Hammacher Schlemmer (America's longest running catalog, known since 1848 for carrying the Best, the Only, and the Unexpected.) have kindly donated an Upside-Down Hanging Tomato Garden! (CODE UW20)

The garden is an ingenious, compact planter that "takes the toil out of tomatoes by elevating the planting bed so vines grow downward. Hanging vines need almost no attention as tomatoes ripen in the air (not on the ground) where they won't rot. Complementary plants like basil, parsley, rosemary, and peppers can be planted on top, which holds up to 80 lbs. of topsoil."

It is a marvel. And wow, talk about eating local...nothing is more local than your own home!

Think about it kids...this could be all yours, for donating to a good cause.

Now get donating and let's make this year a great year for the children of Lesotho.

Here are the simple instructions on how...

1. Choose a prize. (There are many more listed on food blog website Chez Pim too! Don't feel limited to these.)

2. Go to our donation page at First Giving.

3. Specify the prize you would like in the 'Personal Message' section in the donation form. Each $10 you donate will give you one raffle ticket toward a prize of your choice. For example, a donation of $50 can be 2 tickets for UW19 and 3 tickets for UW20. You just write 2xUW19, 3xUW20.

And that's it!

Bids will be accepted until the end of day, December 21st 2007. Winners will be announced on January 9th on Chez Pim.

Thank you all SO much, in advance, for your generous support of this event!

*Some restrictions apply.
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Please visit Hammacher Schlemmer online to see their amazing array of products, or if you are in NYC, their landmark store is located at 147 E. 57th Street New York, NY 10022. They can also be reached toll free at (800) 421-9002

CAMAJE Bistro & Lounge is located at 85 MacDougal Street (between Bleecker and Houston)New York, NY 10012. The telephone number is 212-673-8184. Zagat's 2008: Food: 23, Decor: 15, Service: 19, Cost: $35. "With the air of a "secret" find on an "out-of-the-way Paris street", this "terrific little" Village bistro's French-American fare comes via a "sweet" staff; it can be a "squeeze", but it's "romantic" for dining a deux; P.S. "try the cooking classes" or don a blindfold for one of their 'Dark Dining' events."

Labels: Something Else

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Why hello my peaches, and Happy Holidays to you all!

What with super shopping day, Black Friday (heavens, what a foreboding title!) behind us, and the holidays (Hanukkah! Christmas! Kwanzaa! New Years!) looming large, I thought I would break out my top twelve off-the-beaten-path holiday present suggestions for all of the foodies, chefs, cooks and more in your life...all road tested and Fresh Approach approved!


Enjoy!

Mwoah,
Rachael


1. The exceedingly fabulous Mary and Chris of Maryink in Tennessee, have conjured up what can only be described as the must have item of the year. The Fruit Basket Waist Apron.

Sweet, but not cloying, these beauties are too good to be true.

They are hand screen-printed on natural cotton duck and cost $12 each. Really kids, at that price, how can you go wrong?

Available online from super-site Etsy.



2. Based in the Alps, Sarah Finn is an wood-working artist extraordinare. Her incredibly stunning laser cut (that are sturdy and wipe-able!) place mats...well, sigh, right?

They measure 14"w x 17" and are just so darned stylish, I can't get over it. She also makes napkin rings and all sorts of other kitchen-centric fantasticness.

These beauties run about $25 each.


3. How sweet is this hand-crafted Pea Pod necklace? I love it so much!

Created by the brilliant Aimee Addison of Wear Me Jewels, in Eugene, OR, it is sterling silver and Russian Serpentine on a leather cord.

Pick yours up for $35

She also offers jewelry making classes if you are in the area!


4. Looking for something with an old school vibe? Want a way to bring that extra something special to your next cocktail soiree?

Look no further than the taste-titillating bitters brought to you by the Fee Brothers. ("Don't Squeeze, Use Fee's!) I personally have been using the limited edition Whiskey Barrel Bitters for months now and cannot imagine my mixology without it on hand. They also offer Grapefruit, Lemon and much more.

If you haven't experienced old fashioned, (since 1835!) hand-made bitters, I suggest you get your hands on a bottle, stat.


5. Why not get all those recipes you have been collecting organized into your very own personal cookbook from TasteBook? For me, this was a dream come true. Stunning results and easy as can be follow along directions. Get over there and be on your way to becoming the (self) published author you know you should be! 100 recipes for $35


6. Willow Pond Farm in Fairfield, PA offers the most incredibly delectable Rosemary Jelly. This truly artisan product is made one batch at a time with certified organic herbs from their own garden. Use it to make their famous thumb-print cookies, or go wild (as I did) and keep a jar on hand until next summer, so you can glaze fig tarts in the most unexpected way. One 4 oz. jar is $3.75 and they are available online, unless you want to go visit the farm! (I certainly would if I were anywhere nearby!)



7. Now, under normal circumstances I always advocate buying the absolutely highest quality (forged!) knife you can afford...but if you're picking up a gift for someone more focused on style, well, Los Angeles based CulinHome Decor knives are just too whimsical to pass up.

Available in three patterns, Hibiscus, Jax and Splash, they are just the coolest darned things goin'. Prices vary...check their site for where to buy in your area.

In LA they can be picked up at Illiterature on La Brea starting at $35.00



8. Wanna get your ham-on? (Jamon?)

If you are serious about the pork, and trust (me, and) the ultimate food lover, Jeffery Steingarten's taste (and who doesn't, really) - the man who declared this is the tops - then get thee over to La Quercia Rossa for their ethereal Heirloom Breed Culaccia Prosciutto. "The only single-breed, dry cured ham in the USA."

Hand crafted in Iowa. Prices vary. Also available from Williams-Sonoma.


9. And since we talked ham, I figure the next logical step, is cheese!

In this case, a sublime Gouda Boere Kaas, made right here in Southern California by the Dutch craftsmen of Winchester Cheese.

Their cheese is award winning and rightly so.

Available online or at The Cheese Store of Beverly Hills. And they offer a Cheese Club option. Could anything be more wonderful?



10. The Crystal Dragon low ball, heck, the whole bar set, makes me dizzy with desire.

Could anything be more swank? Glamour, glamour, glamour.

The imperial design is sand-etched onto mouth blown clear lead crystal from Hungary and ready to make all your Eastern dreams come true.

Starting at $95 these beauties are available exclusively from Gumps of San Francisco.


11. Tell the truth, how excited would you be to receive an upside down tomato garden this holiday season? Seriously. Local tomatoes! As in, from your own kitchen! Too amazing!

"Hanging vines need almost no attention as tomatoes ripen in the air (not on the ground) where they wont rot. Complementary plants like basil, parsley, rosemary, and peppers can be planted on top, which holds up to 80 lbs. of topsoil. The compact planter can fit in any space with ample sunlight, even condominium balconies."

All this for $75 plus shipping!



12. Choco LA LA Fair Trade Chocolates. Those cheeky chocolatiers. Sassy and ethical, not to mention, makers of glorious, fresh, hand-made chocolates!

Try the dark chocolate truffles - "a rich dark center with a hint of chili and coconut, all enclosed in a dark chocolate shell."

For me, a trip to England is never complete without getting my hands on a box these (which also includes their chocolate covered mango...sigh.), and now, they are available online!


Prices vary.


Well there you go my dears, I hope you found something you like!
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All of the photos in this post come from their respective websites. Credit where credit is due.

Wanna see my suggestions from years gone by? Check it out here and here.

One last gift suggestion...make a donation...there are a few worthy causes listed on the left...

Labels: Something Else

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Five things to try before you die.

Now isn’t that such a fantastically indulgent daydream? To actually try all the items compiled by a multitude of foodies at the request of Melissa of The Traveler’s Lunchbox?

Where to begin? Let's see…first let’s all eat a juicy ripe peach off of a tree in Georgia, or a fig in Italy, have some coffee in Hawaii, then go to Maine for some blueberries, and Seattle for some salmon but don't forget to jaunt off to England for clotted cream. Next stop Cambodia for some beer and Turkey for some kebobs.

Not only will our mouths and stomachs be satisfied but our minds endlessly thinking of the next food that simply must be tried. It is a long list after all.

What a lovely fantasy! I could spend all day just reveling in it.

Now shall I add my little thoughts? Shall I tell you what I deem worthy of this monumental list?

First, I must point out that I think all of the previous entries sound totally awesome. Full tilt good times. So these are my additions, and that is not to say I think a vine ripened tomato is less important (because frankly, they are supreme) or that I don't think everyone should try caviar or Wagu beef, I am just making sure these little delights are included in the roundup too.

So on with the show!

Truffled French Fries. Heady, salty deep-fried soul-touching splendor. I recommend the Hotel Bel Air bar’s version…but obviously you should get them where ever they are available in your area. A combination divined from above.

A Cheese Blintz. What is a blintz? It is a golden crepe filled with light as air whipped cheese, and topped (more often than not) with fruit syrup. The best are made at home, because anything made with care by someone who has done it more times than they can count, is worth trying. For many people it is a standard, for many, many more, it will be a whole new treat.

A Slice of Pizza from Fieros Pizza in East Hampton, NY. I only make it out to visit East Hampton once a year, but in between I dream of this thin sliced slice of perfection from my childhood. On rainy winter nights I wonder, can it really be as good as I remember? And every time I bite into a slice, I am reminded that yes, it really is. Thin crust, slightly crackled and just this side of charred, the red sauce is thin and the cheese gooey. What more could a person ask for?

An Authentic Fish Taco. Eaten out of hand from a thatched hut on a sun drenched beach (why is all food better by the sea?) someplace in Baja or on the way home from a baseball game, it doesn't matter which. It is my favorite food, and I cannot imagine a life where I couldn’t eat them.

Wedding Cake. I don’t know what it is about weddings that I love so much, but the simple act of two people making such a profound commitment in front of the people they care most about, to me, is amazing and beautiful (even the tacky ones in Vegas) …and that it ends with cake, well, all the better. White cake from a box, or a nine-tiered fantasy, it is all the same to me…symbolic of a sweet life and therefore the best thing indeed.

So why these things out of all the things people can eat? Why not dinner at Nobu or fish stew in the South of France? Well, those things are all great too, but like I said, I wanted to add a few that hadn't been mentioned and the things that mean the most to me.

Had my list been longer, it would have included: A Chicago style hot dog, steak in Argentina, my Spanish sister-in-law’s gazpacho and a real Danish Smorrebrod . Not to mention, an Italian-American Feast of the Seven Fishes on Christmas eve with people you love, soda sipped through a straw made out of a red vines licorice, (preferably, at the end of a dock with your feet dangling over into the water) popcorn at The Sunset Five movie theater, lunch at The French Laundry, Tahitian vanilla scented beurre blanc poured over a freshly caught and grilled fish in Bora-Bora, Tatertots in a school cafeteria, Falafels: anywhere, a picnic at The Hollywood Bowl and of course, cocktails on the roof of a building at sunset.


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The San Francisco-based beer He-Brew, a company that started out as a joke is celebrating ten years in business. Founder Jeremy Cowan says that starting out, he and his friends just thought it would be fun for Jews to have their own beer. Ten years later, with 2 million bottles sold, it's not a joke anymore.

In Germany, there is a monument to the potato with the inscription "To God and Francis Drake, who brought to Europe for the everlasting benefit of the poor – the Potato."

Danish cuisine still contains elements harking back to the time before industrialization, i.e. the time before c. 1860, the age of storage housekeeping with a cuisine based on beer and rye bread, and salted and smoked pork and herring. - The Danish Embassy Website

Labels: meme, Something Else

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There are a lot of ingredients that can intimidate people. I for one, went years without buying any whole crabs because I didn't want to have one and not know what to do with it. The solution in that case was the ever wonderful resource
Fish and Shellfish by James Peterson. Pictures and a detailed description explained each and every little step. I was a new woman.

Nowadays, the handy-dandy internet would have yielded the answer. Perhaps you are on this site right now to answer a question yourself, and maybe that question is...what on earth do I do with this pineapple?

Well kiddies, if that is why you are here, it's your lucky day because I'm going to tell you.

But I'm going to make you wait for it while I chitter chat about the pineapples I used. I found them in the market today and was sort of excited because I had never seen anything like them. They are taller, thinner and darker colored (on the outside) than the jet-sweet (jet-fresh? I forget) right from the Hawaiian Dole plantation pineapple I am used to seeing. They were actually from Ghana, Africa. I was so intrigued (and at $0.99 each!) I bought three. The flesh is almost white and the taste is much less perfumed, they are remarkably less stringy, have lower acidity and are much sweeter than more common varieties. I thought cutting them up was a much less daunting task than with a larger fruit, and the resulting 2 cups from one pineapple was perfect. No need to over indulge, and nothing ended up in my freezer.

So, how DID I cut up my perfect Royal African Sugarloaf pineapple? I'll tell you.

First, get out a large knife.

Slice 1/4 inch of the bottom off, and then do the same for the top. Discard. (Compost is nice.)

On this particular pineapple, the leaves had a saw-like sharpness, so do be careful if you find them too.

Next, stand the pineapple up on it's now flat base and slice away the rind, following the curve of the fruit. (Much like I did with this orange.) There will for sure be some"eyes" left behind...just cut them off too. (In the picture there I left the rind on, I thought it made it easier to see what was going on...but for sure slice off the rind before proceeding.)

Next, cut down through the center, to create two halves. Lay these down on your board and slice again, lengthwise, creating quarters. Stand each quarter up and notice there is a core. Slicing downward again, remove the core (see in the picture, where the cut is on the slice you are looking down at? That's what I mean.) Discard the cores (or use to infuse vodka) and slice the remaining portions in half.

Cut the remaining pineapple into slices, or chunks and enjoy.

The other option is to use a pineapple corer, but, well, I haven't got room in my house for such a single subject item, have you?

Tomorrow, I will share a recipe I made using this fresh treat!

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The major fruit and vegetable growing areas in Ghana, presently concentrated within southern Ghana, are endowed with very favourable climate, deep rich soils and a remarkably knowledgeable rural agricultural labour force. This excellent combination of essential factors make the growing areas ideal for the production of top quality tropical fruits and vegetables. Ghana exports high quality pesticide-free produce. Currently exported products include pineapples, papayas, bananas, mangoes, chillies, tinda, karela, tindori, marrow and many others. - Ghana Trade.org

Pineapples were first cultivated by the Guarani Indians of Brazil and Paraguay. Most languages of the world adopted the word for pineapple from the Brazilian Tupi Indian word "nana" or "anana" (meaning excellent fruit), and not from the name "piña" (pine cone), which the first Spanish explorers gave it. Ananas is the name in French, Italian, Russian, Polish, Serbo-Croat, Romanian, Bulgarian, Turkish, Hebrew and Hindi.

Golden Pineapple is a variety developed by Del Monte in Hawaii. It is not only sweeter, but also contains three times more vitamin C than other pineapples.

Labels: Gluten Free, Kitchen Project, Something Else, Vegan, Vegetarian

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England has a lot of terrific little quirks. An obsession with baked beans, an aversion to iced beverages and an absolute affinity towards cheese. And cheese rolling. An event that has been going on for hundreds of years and some say it has roots in pre-Roman times.

For no real known reason, (fertility rites and harvest rituals are suspected) every May in the town of Gloucestershire, (pronounced Gluster-shur) on top of Cooper's Hill (which is ONE DEGREE off from being classified as a CLIFF) they hold the annual Cheese Rolling, and I was lucky enough to attend this insane event (along with many other Americans and not a short supply of Kiwis and Aussies) yesterday.

Cheese Rolling? Basically, a man hurls a 7 pound wheel of Double Gloucester Cheese down a hill and 10-15 competitors (per race) run after it, while a few thousand spectators balance on the edge of the track to catch a glimpse. Both participants and spectators have been seriously injured in the past, with broken bones being the least of their worries, as the cheese can land in the crowd knocking them over like so many bowling pins.

So it was knowing all of this was coming that a group of 8 of us set out in The Major (a retired Army Rover, equipped with night vision goggles and a top speed of about 45 mph) so my BF could toss himself down a hill and we could cheer him on, and pick him up from the hospital later, should need be.

We arrived early and paid the £5 fee to park in a spacious, hilly field (which The Major made short order of, wasting Fiats in its wake) and proceeded to troop off into the beautiful woods towards the hill. At a fork in the path, the BF headed up, as the rest of us edged closer and closer to insure a clear view. I should mention again that this is an outrageously, seriously, frighteningly steep hill, and spectators were crashing down everywhere. We heard cries of “Save the beer!” rise up from the crowd as onlookers tumbled South taking out everything in their paths as they toppled. The pictures just cannot do the severity of the angle justice.

At the top of the hill, runners (chasers?) vied for a spot among the hundreds trying. Since it was first come, first served, and there had been people there all morning, the crowd was restless and drunk. I mean, if you were about to essentially jump down a cliff, wouldn’t you want to loosen up a little with a frosty Fosters? Sadly, the BF arrived too late, and was turned back, though offered a spot in the uphill race, which he declined. I am sad he didn’t get to give it a go, but am happy the day ended with him in one piece.





The downhill runs (there are uphill races for children) are presided over by a Master of Ceremonies who wears a traditional white trench coat, a top hat and a large fake flower in a buttonhole. He is a sight to see. (Picture below) At exactly noon the crowd began to cheer, “Roll the Cheese!” and the guest 'roller' flung the cheese with the tried and true call of: "One to be ready, two to be steady, three to prepare - and FOUR to be off". At that point, the mad men (and in one race, mad women) flung themselves downward at amazing velocities to catch the cheese (and some air.) Bodies flew through space, legs were snapped, paramedics waited at the bottom of the run, and in the end (of the second race) young Jason Crowther from Wales came out the victorious and proud owner of a large wheel of cheese he doesn’t intend to ever eat. (Despite sweet pleadings from the ladies for “Just a little nibble”) For their valiant efforts, the second place winner was awarded a whopping £5 and the third runner up, £2.

After the last race, (which they delayed starting because there were no ambulances left and they had to wait for one to return) we settled into the field for a classic British picnic (classic because of the Brits good hearted but stubborn refusal to leave, as temperatures dropped and rain began to fall) of cheese and Branston pickle sandwiches, (looking like PB&J in that photo up there) and outrageously sweet local strawberries. We then held our own Cheese Roll (Cheese as prize, a Baby Bell) which (though he cheated) the BF did win, much to his own satisfaction. We also ran into the actual race winner of the cheese on the drive home, and they compared prizes.

If you are in the area, and want to spend a day enjoying this, England's own extreme sport, I applaud and encourage you. Just get there early, and have a blast!
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The 2001 Cheese Roll event was cancelled as a result of the foot and mouth crisis

During rationing in the Second World War the cheese was replaced by a wooden replica - still with a piece of cheese inside

Heavier people tend to sit, while lean ones are more restless and spent two more hours a day on their feet - standing, pacing around and fidgeting. The difference translated into 350 calories a day, enough for the heavy people to take off 30 to 40 pounds a year, if they would get moving. Researchers believe the tendency to sit still or move around is biological and inborn, governed by genetically determined levels of brain chemicals. And that tendency influences weight - not the other way around. - NY Times

Labels: Something Else

# posted by Rachael Narins @ Tuesday, May 31, 2005 2 comments

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In an interesting personality twist -- I love going to baseball games. It’s everything magnificent all wrapped into one event. Sun, food, random cheering, wholesome family fun and, well, baseball. I can even follow the game, which is a bonus. Must be something left over from childhood (so I guess I need to throw in a “Thank You Daddy!”). Not only do I love baseball games, I love going to all the different stadiums. I’ve been to quite a few actually. (If you knew me, this might strike you as odd, since I’m outrageously girly most of the time.)

Of course, the best part is trying all of the astonishingly yummy regional snacks. (And in my case, trying to smuggle in sparkling wine in a can.) In my heart, and on my sleeve I am a Dodgers fan (and a Mets fan, and a Red Sox and Cubs fan. It’s all about spreading the love) but I am also a food lover and therefore willing to admit Candlestick Park, (or whatever its called lately, 3-com or Monster) has the best food of all. (Big food loser? Arlington Stadium. Sorry!) Those garlic fries – sublimely crispy golden fried potato perfection drowned in ¼ cup chopped of garlic that has been swimming in warm oil all day, then topped with salt and parsley --- all I can say is Mmmmmm. They also offer turkey legs and the SUSHI. While not traditional, its fun and you can’t ask for much more on a sunny afternoon. Except for your team to win.

The reigning king of ballpark foodstuffs though is the Dodger Dog, brought to you by the good people of Farmer John. (who offer recipes on their site. Eek?) It’s 12 inches long and 76 grams of hotdoggin’ goodness in a steamed white bun. Lets be honest here kids, the Dodger Dog IS nature’s perfect processed food and right around the fourth inning it becomes the only thing on this green earth worth eating. Nostalgia may be a huge factor in how great it tastes, but I cannot imagine a game without one. Well, one or two. And a pretzel with mustard. ($3.50) And some peanuts. ($5.00) And a few beers ($7.00 for Michelob, $8.00 for Gordon Biersch, in a cup or a plastic bottle) and a huge lemonade. Oh and how do all those things taste? Like overpriced, undersalted processed foods that take you back to a simpler time. Ahhh. That’s the life. Welcome to summer.


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According to the National Hot Dog and Sausage Council, Los Angeles is second only to New York in the number of pounds of hot dogs purchased on an annual basis — 44.7 million.

Dodger Stadium is the reigning ballpark leader in hot dogs consumed, with 2.2 million sold in a season. Among Major League teams, the Cleveland Indians are a distant second place, with 1.5 million hot dogs sold each season at Jacobs Field.

Dodger Dogs are not kosher, (they are, in fact 100% pork) but there is a group trying to bring a kosher hot dog alternative to Dodger Stadium. To get involved, contact the Lou Barak Memorial Hot Dog Committee at kosherdogs@hotmail.com

Random shilling: I am selling a Vera Wang dress and darling Gila's wedding gown on ebay. Check them out!

Labels: Something Else