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Where she belongs

Since I'm feeling particularly prickly today, I figured it was time to visit my favorite culinary waste-of-space: Rachel Ray.

One Sunday afternoon, I was watching the royal TV when this came on:



I screamed from the horror, and my husband came to make sure that I still had my limbs. When he realized the cause of my outcry, he shook his head, laughed, and walked out in a way that at once said "why did I marry this woman" and "OMG she called her dog food Nutrish?" Yes Honey, she named her Dog food Nutrish. Let that roll around in your head for a sec there. In the same way that she has ruined Olive Oil ("E.V.O.O!"), she has now Rachel Ray-afied "nutrition." Sigh.
That being said, the fact that she is donating money from the dog food to animal charities is very commendable and a lovely gesture -- I can't deny that. But deep down, I kind of get the feeling that she's trying to wiggle out of her contract with the devil by being charitable, and wouldn't anyone?

If the commercial weren't enough, I am now being attacked by RR at the grocery store... I'd like submit, people's evidence #2 into public record:












Oh you're not hallucinating. That IS Rachel Ray brand Chicken and Beef broth. Why? Why does Rachel Ray think her broth is so amazing that she must share it with the world? What could possibly be so special about it that I would ever ever ever purchase such tom foolery? There had better be Unicorn extract in that mess, or else its staying on that bottom shelf, on sale because no one, not even Donald Trump would buy that stuff full price. By the way, speaking of "celebrity" broth on the bottom shelf, make sure you check out Wolfgang Puck's broth on shelf BELOW RR. What did Wolfgang ever do to deserve to be shelved below Rachel Ray? Ok, so he's weird, I admit that, but he's culinary icon! I have to sigh again. Sigh.

Tacos and Guac

Hi readers. Health and "issues" restored, it's time to cook!

I like to think that I make pretty kick-ass Guacamole. Everyone adds their own special thing to Guac, I think this combo work really well. Try it once with these ingredients (if you can find them all, if not I'll offer suggestions of course), and feel free fiddle with the amounts according to taste. If you don’t love it, then add whatever you like – there are no rules when it comes to Guacamole.

Guacamole

7 small ripe Haas Avocados (or 6 large)
1/2 finely chopped large White Onion
*I really suggest White Onion for this,
you need something strong and pungent
1 large Jalapeno, finely chopped
*See pics.
You need to remove the seeds and pith (the white stuff)
And use plastic gloves if you're worried about spreading the heat
2 Medium Tomatillos chopped
*See pics.
Tomatillos are like a firm lemony flavored tomato
They add great flavor and wonderful texture.
If you can't find them:
Chop two small very firm (they can be green) tomatoes
and add the juice of another half of a Lime
1 cup finely chopped Cilantro
1/2 cup chopped Grape or Cherry Tomatoes
*I like the added sweetness, you can use reg tomatoes too though
Juice of 3 Limes
1 Tsp of Kosher Salt
*I like using Kosher Salt
but if you're using regular or Sea Salt
start with a 1/2 Tsp and work your way up.
Kosher Salt is actually less salty than normal salts

Add everything together and mash up to your desired texture. I like my Guac pretty chunky, but feel free to whip it up if you like. If you like it spicier add more Jalapeno or even some Tabasco or hot sauce. Also, add more salt or Lime or Cilantro according to your taste. I like to let it sit in the fridge for about an hour to let all the flavors really meld together. One other note: DON'T make or serve or store Guac it in a metal bowl. The metal with interact with the avocados and lime juice and make the whole thing a truly horrible shade of brown, and change the taste too. Instead use plastic or ceramic.

Makes about 3 cups, or more depending on the size of the avocados.


Finished Guac









Tomatillo with paper-like skin










Tomatillo, peeled









Tomatillo, cut









Jalapeno, cut








Jalapeno, cleaned








Jalapeno, diced, wearing plastic gloves









Tacos

This really could not be easier. I buy pre-made soft tortillas (sorry I don't have time to grind my own meal and make them), quickly sauté some steak and onions, and that’s it. Of course you can use Chicken, Pork, Fish, Shrimp or anything else you’re little Taco-loving heart desires.

1/2 Yellow Onion, sliced
1 lb Skirt Steak, cut into strips
*or Sandwich Steaks, or London Broil or...
It can be any somewhat lean, thin cut of meat
1/2 Tsp of Garlic Salt
*probably closer to 3/4 but not a full Tsp
2 Tbs of Veg oil
6-8 Small Tortillas
*doesn't matter if they're flour or corn
Queso Fresca
*This is soft white cheese, sometimes called Queso Blanco.
It comes in blocks that look like Feta or crumbled.
It doesn’t matter what you get,
you can add a slice to each taco or crumbles to each taco.
If you can't find it, use another mild cheese like Jack.

"Toast" the tortillas over the burner (see pic), a couple of seconds each side until heated (they might scorch marks, that’s fine, they add great flavor). Put aside. Heat the oil until very hot. Add the meat and the onions and sprinkle with the Garlic Salt. Just let the mixture cook on High until the meat and the onions get color and the meat is cooked. Taste both the onion and meat and add more Garlic Salt if needed. Add some cheese to a tortilla, add some of the meat and onions, and fold (see pic). Enjoy!


finished Tacos









Tortilla on the burner

Apologies

Sorry readers,

Personal and family health were my focus the past weeks -- I'll be back in cooking action very shortly! Please keep checking in,

thanks,
Duchess

SICK AS AN UNDERCOOKED TURKEY

Sorry its been so long readers, but since Thanksgiving I've been sick with Strep and pretty much my brain is mush. I assume I'll be a little more lucid this weekend, and then I can tell you all about my disasterous, but oddly humerous and heart warming Thanksgiving.

-Duchess

Broccoli

Someone sent me this clip, and it was so cute, I had to share....

Broccoli Hamster

Mushroom Soup & Stuffing

Success!

I tested the Mushroom Soup and Stuffing for the Thanksgiving meal this past weekend and they were (almost 100%) amazing. Stuffing needs some bacon amount tweaking, and Mushroom Soup needs some salt and pepper tweaking. As soon as they are setlled, I'll post pics and recipes. Let me just say, that the Brioche was divine in the stuffing! And they said it couldnt be done - ye of little faith. Don't let people tell you that seemingly odd culinary ideas won't work!!

PS
For those of you who are Costco members: Last week they were selling 10 Vanilla Beans for just over $20. If you don't know... that's a beyond amazing deal. If you don't know what to do with vanilla beans, check in later today or tomorrow for my vanilla bean post.

Nonsense! Or: What Does a Librarian Know About Cooking Anyway?

I was reading the NY Times food section, and there was an article about Turkey brining by a Mr. Harold McGee (not a very culinary name is it? He sounds like the local librarian to me). More specifically, the article was about the enternal Thanksgiving question: to brine or not to brine? Personally I think this is a ridiculous question, of COURSE you should brine don't be silly. Ok, so it takes a few hours or overnight to do, and it looks kinda funny after you take it out of the brining solution (imagine that pale pimply kid from Junior High School), but it's sooo worth it for a tender, juicy, and plump turkey -- and we all know that there is nothing more disapointg than a dry turkey on Thanksgiving (except maybe canned cranberry sauce, thank you 1950's).

However, if you read the article, after the "pro" section, there is a "con" section. The main issue under con's... no pan drippings for gravy. This is ridiculous! My mother, the Grand Duchess and I, have been brining our turkey's for years, and for years there has been amazing gravy. We accomplish this but using an excellent recipe by Pam Anderson that I've linked here (if you have a larger Turkey, or would like her gravy recipe, click on the link below to find Pam Anderson's book list). The librarion goes on to say that he tried many different techniques and temperatures with no success. Really, an educated librarian such as Mr. McGee should be better equiped at doing his research, if he had he would have found out that he's an idiot. All fooling aside, try Anderson's recipe, you won't be disapointed and you'll have plenty of gravy, thank you very much Mr. McGee.

(By the way, Pam Anderson has a wonderful collection of books that I highly highly reccomend for anyone! Check them out here.)

Thanksgiving Menu, Thanks!

Thanks for all the votes, the menu is now (almost) set!






Turkey & Gravy
Mom's Cranberry Relish
Mushroom Soup
Stuffing (TBD after testing, I'll keep you "posted")
Roasted Acorn Squash Wedges with Brown Sugar
Wild Rice with Apriocts and Spiced Almonds
Roasted Carrots & Cauliflower with Brown butter and Hazelnuts
Salad with Poached Pears and Stilton
Mom's Pumpkin Flan
Cranberry Clafouti

Thanksgiving Menu??

For the first time I think ever, Thanksgiving will be a sit down affair for us. We usually have a big 'ol buffet style number for around 30 or so people with a massive turkey, massive amounts of stuffing, green beans and mashed sweet potatoes, but this year I get to explore, be a little more elegant, and test these culinary chops of mine. I'm trying something new, survey's... so please give me your opinion.

This is what I'm thinking:

Turkey:
This goes without saying obviously. I brine my turkey with salt and sugar and some spices overnight which keeps it moist and faboo.

Stuffing:
I've never made stuffing from scratch before, but I am this year. What I'd really like to do is make a stuffing from brioche (a soft somewhat sweet French bread), but I suspect that even if I let it get a bit stale or dry it out in the oven, it's going to be too soft of a bread for stuffing. If that's the case I'll use corn bread instead. As for what kind of stuffing, I have in my mind that Toasted Pine Nuts & Bacon (slab bacon so I can get some nice cubes) sounds wonderful. I would use sautéed onions and celery and maybe mushrooms. I'd use plenty of Thyme, butter and white wine too.

Wild Rice:
I'm pretty sure I'm making wild rice instead of potatoes. It's a little less expected, and the huge array of stuff I can put in the rice is fun. I was thinking of dried cranberries and pecans, which isn't terribly groundbreaking but it's still great. Of course, I could go a totally different route. I might go a little spicy and Moroccan... spiced almonds and dried apricots. What do you think?

poll by twiigs.com

Soup:
I've always wanted to start a Thanksgiving meal with soup. I'm torn though. I'd like to do either an acorn squash soup, or a Mushroom Soup. Before you decide, let me say this. If I make the acorn squash soup, then I wouldn't have acorn squash in the rest of the meal, and I would make this killer mushroom pate that would be served on toast points along with the salad. If however, I make the mushroom soup, I would make equally amazing acorn squash wedges with brown sugar and melted butter. I'm leaning toward mushroom soup, but what do you think?

poll by twiigs.com

Veggies:
I'm thinking of roasted carrots and cauliflower with brown butter and roasted chopped hazelnuts... that made me hungry actually. OOO I can't wait!

Salad:
Depending on soup decisions, this will either have the toast points with the mushroom pate, or sliced poached pears and stilton (an English cheese that’s very much like a Blue cheese)... oh man got hungry again!

Dessert:
Dessert will be my Mother's pumpkin flan - I know it sounds weird but its AMAZING, and a cranberry clafoutti (that is fruit sautéed in liquor, and then baked in a batter, so good, so easy).

Phew, well thanks for the input, and there will be recipes as soon as decisions have been made, and then of course pics of the food!

Lazy Eating

Ellen Degeneres once did a brilliant little sketch about how lazy this country has gotten. Indeed, lazy enough to have developed gogurt and breath strips (check it out here at the 3:56 mark).

I have another addition for her: the soy sauce dispensing chopstick. Ya, it's EXACTLY what you think it is. I dunno how I feel about this. On the one hand it's damn clever, and leave it to the Japanese to make something else "cute". On the other hand -- is this really necessary? It's all a little too Jetson's for me -- we're steps away from food in pill form. Now, if someone found a way for me to eat fish without getting a bone stuck in my throat, that would be progress!

RRSA! (Rachel Ray Strikes Again!)

We have copious TV's in the office. They're all over the place and most are on CNN 24/7, which is fine by me. So imagine my abject horror when walking down the hall to the copy room, one of the TV's was on The Rachel Ray Show. Before I continue, let me once again state: I can’t stand Rachel Ray. I can't stand the casseroles, I can't stand the fake cheeriness, and I can't stand that she finds it perfectly ok to ruin something as divine as Olive Oil by calling it EVOO (Extra Virgin Olive Oil).

Back to my story:
It's bad enough that her, ahem, "show" was on. It was bad enough that someone, (and I don't know who, but I'll fish them out), changed the mind-advancing, informational bastion that is CNN for the pure drivel, idiocy and mind numbing that is The Rachel Ray, ahem, "Show" -- all of these things were cause enough for this rant... but it gets worst.

On today's, ahem, "show" RR gave a woman a SARAH PALIN MAKEOVER! Oh my God, if Nicholas Cage (someone who makes my skin crawl) had walked on stage I would have had a heart attack right then and there. The woman who is single handedly bringing us back to the 1950’s Betty Crocker culinary world, giving women makeovers in the style of the woman who would single handedly bring us back to the intellectual dark ages that were, well, the Dark Ages? Surely, this IS the end of days.

But now that I think about it, isn't it perfect? In fact thinking about it more, it's a casserole dream come true! I can see them now, Sarah having had just killed a baby seal by throwing a Jesus bomb on its head from a helicopter, lovingly handing over the carcass to Rachel who with all the culinary genius she possesses, serves her very best Taco Surprise for Sunday dinner.

For those of you who think I'm exaggerating about these recipes by the way, yesterday's recipe on her, ahem, "show", was a Turkey Patty Melt. A Patty Melt? You need a recipe for this? Rachel, darlin', you mean you made something that is basically nothing more than a grilled cheese sandwich, and threw some Turkey in it, this close to Thanksgiving??? How did you come up with it girl? Genius, pure genius.

Choco-Luvvvvvv

The other day, in a moment of weakness, I went to Whole Foods to get lunch. Some of you know of my hatred of Whole foods, it based on many things, not the least of which is "organic" bullion cube for $3.59, for a box of 4 cubes... GIVE ME A BREAK! Do me a favor, go to the $.99 cent store and get yourself 36 cubes for the price of 1 box from Whole Foods. Ok, Dennis Miller moment aside, I got lunch at Whole Foods.

And, as always, those clever little marketing bastards put all the goodies on the line next to you while waiting to buy said overpriced lunch, and this is why I grabbed a “Chocolove” chocolate bar -- with raspberries. To say it was amazing is an understatement. Ladies, I urge you to run to a Target (yes for some reason they sell the brand at both Whole Foods and Target, go fig!), and grab yourself a bar of your choosing. It is SERIOUSLY good.

Being a trained pastry chef, I am particularly picky about my chocolate. I find most of the stuff on the market to be too sweet, too waxy, not well made (anytime you open a chocolate bar and it has that kind of white filmy layer on it, it means that when the chocolate was being made they didn't melt or cool it to the right temperatures), or chalky. This stuff was perfect. In fact, so perfect that I spread the love amongst the other ladies in the office, and everyone was choco-gasm-ing (just made that up).

I checked out they're website, and the flavor options and grades of chocolate are a dream. The bars run the gambit from 33% milk chocolate to 77% cocoa (that’s pretty dark by the way. That means that the bar is 77% cocoa and only 23% milk). They have a line of “Vintage” chocolates from different countries, much like wines, and the flavor combos are amazing! They even have “organic” bars, stemming from cocoa beans that have been farmed and raised organically. The company has great gift boxes and gift ideas, and the wrappers on the bars are lovely -- they're made to look like love letters, complete with stamps.

If you’re a serious chocolate lover, and like a strong chocolate, I suggest you also check out Scharffen Berger chocolates (which are not generally found in stores other than their own, although you can get them at Fairway and Dean & Deluca), which are more pricey than the average bar. Scharffen Berger is a family run, American brand that is not for the faint of heart, this stuff has a bite.

The economy being what it is, I’ve decided that my holiday shopping list will consist of divine Chocolove bars wrapped in pretty bows. It’s simple, it’s yummy, and come on, it’s CHOCLATE!

You'll thank me for this one:

I am a serious garlic lover -- the more garlicky, the better. That being said, even I can admit that peeling and chopping garlic is a pain. No matter the instrument, whether it be that rubber tube thing that takes the skin off, or a garlic press, or small hand held chopping apparatus, it’s always a mess.

Thankfully, there's garlic paste. It comes in tubes or jars, and is NOT to be confused with bottled chopped garlic which is always miserable and tasteless. Depending on the brand, some are saltier than others, you have adjust your seasoning, but all garlic paste is a “good thing” (thank you, Martha).

You can use it exactly the same way you would fresh garlic. Heat in oil and sauté with it, it’s wonderful in sauces, and you can make a really good rub for meats, fish, and poultry. I introduced my Mother to the wonders of garlic paste this summer, and she hasn't looked back since. Of course this isn't some grand new discovery, but most people either forget it exists, only use it for salad dressings, or have never even thought about it... so next time your at the market, grab a tube and experiment, you'll thank me for this one.

Autumn Foods

Fall happens to be my favorite season. Not only is it stunning here on the East Coast, but foods get warmer, thicker, and heartier.
Here's what I'm looking forward to:







Apples
Nothing says Fall to me more than apple picking. Of course nothing makes me happier afterward than making yumminess out of said picked apples. Apple Pie, Apple Sauce, Apple Butter... just to name a few. Of course there will be recipes and pics as soon as I make them.

Pears
Pears are apple's snobby cousin and I love them for it. Sure you can make Pie and sauce and butter out of them too, but what you really want to do is Poach them, Tart them, and place them on a lovely tray with some good strong cheeses!

Thanksgiving
My FAVORITE holiday, and not just because it has amazing food. Thanksgiving is one of those rare times of the year when people really do come together. No one is left behind on Thanksgiving, there's always another chair at the table, another place to squeeze in, another friend or family's meal to crash. That being said, what’s better than turkey, stuffing, and pecan pie??? That's right, not a hell of a lot.

Stew
I love a good stew -- beef, rabbit, fish, whatever it is, it always feels like love and warmth. I have to admit, I have yet to find that perfect Beef Stew recipe, so if anyone has one they're willing to share...

Coq au Vin
Oh the glory that is a good Coq Au Vin. Classically this is made with an old rooster, but since it’s a real chore to find a rooster, let alone an old one, chicken has to do. Chicken is actually a summer meat, that's when they were slaughtered, having been fattened up all winter. However, old rooster was slaughtered as the weather got colder, since you guessed it, they were older. So technically this is a fall dish, and the heartiness created by the bacon and wine doesn't hurt either (Coq au Vin literally means = Cock in Wine). The recipe is in the next post -- pics to come as soon as it's cool enough to make.

Hot Tea
I know everyone says hot tea cools you down in the summer, but I can't get my head around it. So come fall I'll be drinking my tea hot again, what a joy!

Sleep
Although not a food, a worthy addition:
I always sleep better come fall and winter. Sleeping with out the AC or fan is such a joy! Just an open window, a blanket, and the man you love.

Coq au Vin

4 Chicken Thighs (skin on)
4 Chicken Legs (skin on)
**personally, I prefer thighs, so I usually put more thighs than legs
2 Cups rich red wine
**like Cabernet Sauvignon, but even a Malbec or Chianti would work
1/2 - 3/4 lb of slab bacon
**slab instead of sliced so you can cut it into cubes/chunks
1 Medium yellow onion, finely chopped
8 Garlic cloves, crushed or finely sliced
10 or so white pearl onions, peeled
**these will be cooked whole so try to get them not too small or too big, bite sized
1/2 lb Crimini mushrooms
**Baby Bella mushrooms are the same thing, white / button mushrooms work as well
3 Tbs flour
1 Tbs tomato paste
2 Tbs Cognac
**if you don't want to add cognac, you can use chicken or beef stock
3-4 dry bay leaves
6-7 Fresh Thyme sprigs
Salt & pepper
Olive oil
**maybe, depends on how much fat is rendered from the bacon

1. Put chicken and wine in a large bowl. Refrigerate overnight if you can, if not, at least 4-5 hours.

2. Preheat oven to 325. Remove the chicken from the wine and pat dry, but reserve the wine. Season the chicken with salt and pepper.

3. Cook the bacon on medium-low (very important to cook bacon at a low temp, there is so much fat in bacon that it burns very quickly) in a Dutch Oven or a heavy bottom pot with a lid (if no lid, then tin foil) that can be put in the oven. Cook until crispy but not burnt, about 20 minutes. Set aside the bacon (try not to nibble too much) and leave the drippings in the pot. You should have about 3 Tbs of fat, that’s just over a quarter cup. If it looks like less than that, add some olive oil. Reversely, if it looks like more than that, get rid of some – this is already a rich dish, you don’t want it oily too.

4. Raise the heat to medium-high, and working in batches, cook the chicken until the skin is golden about 6 minutes or so per side. Transfer to a plate. Add the chopped onion until translucent and then add the garlic for two or so minutes. Add the pearl onions and the mushrooms, and cook until browned, about 5-6 minutes. Stir in the flour and the tomato paste and cook another couple of minutes (this will make things a little thicker, if it seems like it’s getting too sticky lower the heat a bit, you don’t want things to burn). Now add the cognac and stir everything together for another minute or so.

5. Return the chicken and the bacon to the pot. Add the reserved wine and the herbs. Bring it all to a simmer, making sure to get all the bits that might have stuck to the bottom. Cover with the lid, and put it in the oven until all the veggies and the chicken is cooked. Depending on your stove and the pot, this could take anywhere from 45 minutes to just over an hour.

6. When you take it out of the oven, throw away the herbs, and skim the top of any access oil. If there is a lot of oil that need skimming, then you probably didn’t need that extra olive oil, or didn’t remove enough bacon fat. Serve it hot in its cooking pot.

**By the way, this tastes even better the day after. If you can stand it, cook this the day before, refrigerate, and re-heat on the stove. If it’s gotten really thick, add a 1/4 – ½ cup of low sodium chicken or vegetable stock to loosen everything while re-heating on low heat and covered.

Last Supper

There's a game that Chef's play behind closed kitchen doors, a game they play after their shifts, when they go hang out at bars and late night eateries to unwind. Said game is "Last Supper." It's an easy game, consisting of one question: it’s you're last day on earth, what do you eat?













Beautifully brought into the tangible realm, Melanie Dunea's "My Last Supper: 50 Great Chef's and Their Final meals" is a must have for any foodie. Dunea, a really wonderful photographer, has a true gem on her hands.
With an intro by my favorite haggard and disgruntled ex-chef Tony Bourdain (who by the way, asks this question of every chef he meets and always has), and a couple of recipes as well, it's a bonafide hit. So of course, this begs the question, what would be your last meal on earth.
I have to admit, it’s a really hard question for me. There are simply too many things that I love to eat. Also, I’m a big fan of seasonal eating, so will I be dying in spring or winter? Am I alone or with others? Do I still have teeth? Ultimately of course, it all goes back to memory and comfort. Overwhelmingly, people want the simplicity of their childhoods, that dish that Grandma made only on Easter Sunday, the local delicacy that the rest of the world shuns.
Again, food is so much more than nourishment, its what home is. I have so many wonderful memories wrapped around meals. The endless food extravaganza in Northern Spain with the family of girl who took care of me when I was a child; the fresh chocolate croissants I used to eat after swimming in my Aunt's Pool in South Hampton, Chutney, Crepe, Rice with Raisins, fresh Challah, Futomaki, Taco night...
I hope I get a wonderful response from this and get all of your last meals! My choices are straight from childhood, and are wrapped up in oddities, magic, and comfort. This took me a long time to figure out, and I'm sure if you asked me next month, or on my last day on earth, it would change… but here it is today:

Pan Seared Shad Roe on Buttered Toast (Oddity):
It is exactly what it sounds like -- the roe sack from a Shad fish.
Something that my English Mother introduced to me very early on, it looks and sounds revolting to most people, but its odd texture, and mild almost smoky taste reminds me of dinners at the kitchen table with my Mother looking on proudly as her American daughter gobbled it up.

Sautéed Fiddlehead Ferns with Garlic (Magic):
They look like ingredients in some witches brew, or the charming home of your friendly woodland nymph, but in fact they are just baby ferns that have yet to unfurl themselves. They are strange looking, and are earthy and bitter, but sautéed with olive oil and tons of garlic, they are heavenly.

My Mother's Flan (Comfort):
Everyone is convinced that their Mother or Grandmother made the best _________ (fill in the blank). I am proud to say, that I have yet to taste a Flan that rivals hers. To that end, with all cooking I do, and the arduous feats of sugar that I've been trained to produce, I can't make my Mother's Flan. Flan always means the holidays to me, family, and standing over a stove making caramel on cold snowy nights.

Foodie Links

So, you can't find gray salt anywhere? Need Turkish Pistachio's or Japanese Rice Wine Vinegar? Let me help you:













SaltTraders.com
For every conceivable kind of salt and salt mix you must visit Salt Trade. They have Black, Gray, and Pink Salt (a personal favorite) and everything else in-between. Specialty salts are never cheap, so these are about average if not slightly cheaper only because it’s coming straight from the distributor. Check it out; they also have great salt mixes, and collections for you intrepid salt lovers.

CandyCrate.com
LOVE this site. They have candies from the 40's straight through the 90's. It’s a lot fun. You can get decade collections (a 50's candy box for example), and they even carry naughty candy... I guarantee that if you’ve been craving wax lips, or bit o' honey, or any other long gone candy, they will have it for you!

GourmetFoodStore.com
For when you need that caviar and pate fix. It’s all the pricey stuff -- truffles, caviars, smoked salmons, rare mushrooms, etc. However, the prices aren't any more expensive than a gourmet store, and in same cases even slightly cheaper.

AquaMaestro.com
I love International bottled waters, but they can be really hard to find. Enter Aqua Maestro. It's actually a water club based in Palm Springs, Florida... really, I couldn’t make that up. They don’t ship everywhere, but if your looking for the elusive Highland Spring sparkling water (a Scottish brand that I love), it’s the only place that you'll find it in America. You can order 1 case, or you can have them send you cases on a schedule. If you need your Voss every 3rd Tuesday of the month, this is the place for you.

KingArthurFlour.com
A baker's dream come true -- every conceivable kind of flour, baking need, or baking utensil at your fingertips. They have a catalog that you can sign up for, and even carry some very handsome serving dishes. If you have wheat allergies, you can find all kinds of alternative flours and ingredients here. If you just love making brownies every Sunday, this is the place for you as well.

AsianfoodGrocer.com
A very well stocked online market. I will say that it’s mostly Japanese products, but they do have all manner of Asian (not including Indian) goods. I don't know was 95% of the stuff is, but I'm always willing to try something new.
There are very few places to find Chinese items online. This has some, but you're better of finding your local Chinatown or even favorite Chinese Restaurant and ask where they go grocery shopping.

KoaMart.com
As you could probably guess, this is a mostly Korean online grocer (although they also carry Japanese products as well). You can get all manner of candies, groceries, Kim Chee's and more things that I can’t even identify -- its fun to look though!

IShopIndian.com
An online Indian Grocery store. If spices are what your after, scroll down to Zamouri, but if you’re looking for breads, and sauces, this is your place.

AsiaMex.com
This is kind of funny, but it’s an Asian and Mexican store. I only included it because they have random products from the Philippines and Thailand that you might not find on the other sites.

MexGrocer.com
You guessed it, Mexican. From soda's to candy, to salsa’s to hot sauces to soup mixes, if you can’t find it at your local Bodega, you can find it here.

RussianFoods.com
Not a food I know very well, but this site is huge! They have cereals and teas and cookies and sausages, and anything else you could want. From Russia, with Love.

TheScottishGrocer.com, FoodIreland.com, BritishGoodsOnline.com
I clumped these together for obvious reasons. Scottish, British and Irish foodie lovers these are for you. If you need Treacle and Marmite (of course, who actually NEEDS Marmite), you can get it here. Cheerio!

ETurkuaz.com
Turkish delight. They stock everything from sausages, to teas, to breads. Again, if its spices you’re after, don't order here, but for any other Turkish food, give it a try.

Wine.com
I don't tend to actually buy wine from wine.com, but I use it as my Zagat’s wine guide. You can look at staff favorites, or search by country or price, and happily (happily because I'm a wine-dummy) there are always very nice descriptions. They also have great sales and a newsletter.

BeerGeek.biz
You can get Budweiser anywhere, but for Nut Brown Ale, you have to do a little searching. This place has random and hard to find Beer’s from around the world. And, although I've never done it, I’m sure there actually are Beer Geeks behind the screen waiting to answer any beer questions you might email them.

Cooking.com
When I need pots and pans and baking sheets, I tend to check this place out first. They really do have good prices, and if you sign up with them, you get notices for seriously AMAZING sales via email. They also have just a dizzying amount of things for the kitchen – it’s a website I love to troll and drool over.

AsSeenOnTv.com
I know, you’re asking yourself why? Well, where else are you going to get a Rotato (look it up on the website) or a home rotisserie oven? For all of you who have seen that oddly mesmerizing commercial at 3am advertising some kitchen gizmo, here's where you find it. Added bonus: no embarrassing phone call to make asking for your pasta-lover 3000.

ZamouriSpices.com
The best place to find that elusive spice. They carry all manner of Asian, Indian, and Middle Eastern spices, and even Oprah likes it. So if Ms. O likes it, it can’t be bad right?

DaynasMarket.com
This place has an amazing collection of Mediterranean and even some Middle Eastern goodies. Definitely the place for nuts and dried fruits, but they also have oils, and crackers, and god knows what else. On top of all of that, the shipping is cheap.
heap.

Heaven Sent

Before I delve into this, let me preface by saying that I'm Jewish (not Kosher though, shrimp and pork are too yummy to give up). That aside, my ideas about religion are very similar to those of cooking... explore, be brave, keep an open mind, and experiment!

Frances Mayes who wrote "Under the Tuscan Sun" which was also made into a movie (just barely resembling the book by the way), wrote a charming little anecdote about learning to cook Tuscan-style when she found out that St. Lorenzo (St. Lawrence), was the patron Saint of Cooks. Currently I'm reading her new book on traveling around the world, and St. Lorenzo came up again. I thought I'd do a little more research and maybe even find myself a little St. Lawrence statue, and in the process, some other Gastronomic Saints showed up as well. Here's who they are:


St. Lorenzo/Lawrence
It turns out that St. L is specifically the Patron Saint of Grills (however, some say the Patron Saint of Boiled Foods). Why? Because he was martyred on one (again, or boiled depending on which story you listen to). The story goes that instead of screaming in pain, he asked to be turned over when he was "done" on that side. So all you grillers and Kabob fans should get yourself a St. L statue, and remember to turn your food before it burns! (Also, all you boiled cabbage, rice, and poached egg lovers can say a little prayer as well).


St. Elizabeth
Maybe my favorite, St. Elizabeth is the Patron Saint of Bakers. How delightful! The reason is even more charming -- it turns out that after the death of her husband, St. E baked bread for the poor and took care of the sick until her own death. Now that's a Catholic chick I could look up to!




St. Michael
The Patron Saint of Grocery Stores, and this one is kinda funny. It turns out that St. M is not only one of the Arc Angels, but is also the Patron Saint of Police Officers (he's the Angel who killed the Dragon, I'm sure you've seen paintings and wall hangings depicting it). However, because Grocery Stores were (and still are) so frequently looted and robbed, and because the cops come to the rescue, he now works double duty.


St. Pascual
The Patron Saint of kitchens and domestic animals. Although he could bless any kitchen, he is specifically fond of Mexican Cuisine (he was a Spanish Monk). So, hang some chili’s around his neck and he'll make sure your oven doesn't conk out!




St. Marta
A most important culinary Saint. Marta was the sister of Mary Magdalene, and kept Jesus and his gang fed. Because hospitality was so important to her, later after Jesus' death, she became the Saint of Hospitality (did someone say Dinner Party?), Inn's and currently Bed & Breakfasts. How cute is that!

St. Urban
The Patron Saint of grapes and vines, a.k.a. wine. He was actually Pope for a short while and was then murdered. I don't really understand why after his death he was linked to Wine... but there you have it. You can put a St. Urban sticker on your Wine rack for good measure, and sweet libations.

Rahhhz-berries & Smoked Salmon

Thanks to ZipCar, we are now upwardly mobile in the most literal sense. With our rented VW Jetta, we braved the BQE to go the Red Hook Fairway (most of you know my love of Fairway), the brand new Red Hook Ikea (which is only about three blocks away from said Fairway), and the real revelation of the day… Costco.

I had never been to a Costco, and never gave it much thought. But the economy being what it is, and prices rising everywhere for everything, a tub-o-mustard for $5 sounded mighty good. I am so glad we went. I knew to expect the 24 rolls of toilet paper, the beach chairs, more mayo than you could eat in a lifetime and all the other random and yet oddly necessary items you never knew you always wanted, however, what really surprised me was not only the sheer quantity of the food available, but the quality.

My husband, who was used to this, having been a Costco-er from way back told me about the fresh veggies, TV’s, and amazing smoked salmon... wait what? Smoked Salmon? In fact, and to his credit because there no way in hell I would have picked up Smoked Salmon at Costco without him making me, the Kirkland brand (Kirkland being Costco’s in house brand), Smoked Salmon did NOT disappoint. First off you get about 2 feet worth of Smoked Salmon for $17. Normally, this would not bode well for taste or quality, but I was so happy to be proven wrong. We had it last night, and the texture was firm and not mealy like some cheaper Smoked Salmons can be, it wasn’t too oily or too salty, and the smokiness was perfect. I mean really perfect – very Little Red Riding Hood (just right). I am a Costco convert if for no other reason than the Smoked Salmon, and really what a divine reason…

Speaking of divinity, did I mention the Rahhhz-berries (for the phonetically challenged, that’s Raspberries said the way God intended, like an English Drag Queen). Rahhhz-berries are some of my favorite fruits. In fact, most berries are, but there is something so silly and girly about Rahhhz-berries, that I can’t help but favor them -- the pinky-red color, the silly little thimble shape, it all makes for a fairytale-like foodie experience. I suspect this why one very rarely see’s men gobbling Rahhhz-berries the way one see’s girls (ok THIS girl) greedily scarf them down. All that being said, the unfortunate reality about the berry is that are incredibly expensive. I suspect this has to do with the labor and care needed to cultivate and collect them, but who knows? So picture my stupid grin when I saw a 3 pint box of Rahhhz-berries for $4.95. No, that’s not a typo. That was $4.95 for 3 a pint box of Mother’s Nature’s Tinkerbell fruit.

Fast forward to the very night we got back from our jaunt, and you would have found me, with my 3 pints in bed, greedily hording and gulping down my prize. My husband, lovingly smirked at me whilst my fingers turned that happy Rahhz-berry pink.

Beyond the Salmon and fruit, the vast array of wonderful looking meats (not to mention veggies, fruits, poultry, wheels of cheese etc) was dizzying. The only thing really stopping me from buying some of the freshest most ruby-red looking beef tenderloin I’ve ever seen, was that nagging voice in my head going “yes it’s only $20 for these two massive logs of loin, but when exactly are you going to be eating all that meat” of course the before mentioned conversation was rationalized much to the chagrin of my hubby.

Of course Costco is nothing new. It’s not as if I’ve discovered the next great Taco Truck, but I wonder how many foodies are aware of the gem that is Costco? Maybe more than I think? Whatever the case may be, I’m a convert. And if you’re coming over anytime soon for a dinner party, I can guarantee, that the Salmon Fume Salad, Herb Crusted Tenderloin, and Rahhz-berry Tart, were all thanks to Costco!

PS. Although I didn’t buy my tub-o-mustard, I did get a two pack of Dijon for $3.69. Can you even get one jar of Dijon for that?