Category Archives: Food for thought

General joys and problems of cooking for one.

Treasure from the “manager’s special” grocery cart!

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Sometimes I stop at the front of the grocery store and rummage through that end-of-season, after-holiday stuff: the green and red candied cherries, and the like.  I seldom find anything that I want to bring home with me so I’m not always consistent about checking it out.  I have to thank an observant friend and neighbor for a “find” in that cart recently: truffle oil (from Tuber melanosporum, the Perigord black truffle)!  She thought I might like to know about it–and a phone call sent me scurrying off to the grocery store to check it out.

image from Wikipedia

black Perigord truffle

I was pleasantly surprised to find two  8.54-ounce cans of La Tourangelle black truffle oil languishing amongst the mounds of candied cherries, candied pineapple, and other post-Christmas goodies.

Even at the price marked before it ended up in the manager’s special cart,  I would have tried it–but at half that, it was a true no-brainer–$4 and a little change.  I came home with two cans–one to share with a fellow foodie so that we can be creative with it. So did I bring home treasure or not?

I’ve had the good fortune, in one of my previous careers, to have had experience with freshly harvested black truffles from Garland Truffles here in North Carolina, so I know that they should smell like. I was trying not to expect too much from my little bargain–a bit of the expect-the-worst pessimism, so that I might be pleasantly surprised.

It’s hard to describe the aroma of fresh black truffles–but I’ve experienced it, so I was almost expecting to be disappointed when I opened that can of truffle oil. I guess it was a bit of you-get-what-you-pay-for, and I sure didn’t pay much for this. I was hoping for that rather ethereal, woodsy, moist, warm aroma, that makes you say “Wow, what is that?”   It’s just unforgettable once you’ve experienced it.

When I popped the seal and smelled that truffle oil,  I was even more pleased with this find–the aroma was all it should have been–woodsy, earthy, moist (not damp, moldy, or musty though), and warm,  in a way that set me right out in the woods in the sunshine.

A little searching on the Internet I found the La TourangelI website--with an amazing array of artisan flavored oils.  After checking prices on the web, I realized that I really had an amazing bargain.  I’m not sure what the original price was in the grocery store, but I spent $4 and some change for the can, that had another price of a bit more than $8.  The cheapest price I found online was at least double that latter price, and I’d say that’s not overpriced given the per-pound price of Tuber melanosporum!

I love truffles, but they aren’t usually on my budget, so this is fantastic to have that much truffle oil–truly a rare treat.  I’m still thinking of things to do with it–incredible fun for a foodie!

What have I done so far?  Well, one of my favorite combinations is truffles and potatoes.  My favorite decadent treat?  Take one properly baked russet potato (no foil anywhere near it and not microwaved either), and add some truffle butter.  Okay, I didn’t have truffle butter, but this oil had a strong enough flavor that mixed with some softened butter, I came very close to the truffle butter than I had made  when I had access to fresh truffles.  Then, add some earthy, yeasty Champagne, and it is awesome.

Then, I’ve drizzled a bit over a lovely steak–yum!  And added a few drops to my omelette–and (as claimed by La Touranglle) the flavor stood up well to the heat necessary to cook  the omelette, though I’d certainly not expose the truffle oil to high heat.

What next?  Well, I’m contemplating possibilities for combining this with another of my favorite foods, oysters.  I’ve looked at recipes for truffled oyster stew, and found some possibilities…but who knows what will be next…maybe a bit added to a grilled cheese sandwich (preferable made with raclette).

It’s time for improvisation in the kitchen.  A son goût! 

Trying to keep the New Year’s resolutions…

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I’m really trying to keep my New Year’s resolutions, though sometimes I think that I should simply resolve each year to try to do better on keeping LAST year’s resolutions.  But it’s a new year, new start, so here goes!

I’ve just gotten back from the grocery store–with only one thing that wasn’t planned–That was a veggie that I’ve never seen in this Harris Teeter before–a Boniato (Cuban sweet potato). While I gripe loudly and constantly about how crowded the grocery store always is on Sundays, it’s what seems to work for me–so I gripe and still shop on Sundays–unless I ran out of milk on Saturday!

The grocery shopping took a bit longer than usual, but I went with the idea of doing some meal planning on the hoof.  (I like to shop by what looks good and what’s on special, so meal planning at home doesn’t necessarily work for me.) I went with a set number of meals in mind–and the meat (at least vaguely) in mind, then walked around looking to see what was on special, and what looked good–in other words,  produce and meat.

Knowing that we can expect some cooler weather over the next week did influence my shopping, and so did the fact that I’m still knee deep in course prep for the medical terminology courses that I’m teaching.  I need cool-weather dishes that I can pop into the oven (Römertopf is out on the counter–and I can scarcely believe that I’ve not posted about cooking something in them before this.)

The result of my meal planning on the fly was this and I’m going to keep you posted on how well I succeed with this–hoping for some peer-pressure here:

  • It’s really too-warm-for-the-season weather here today, so I’m having something light (and “leftover”)–cod re-warmed with the tomato sauce that I brought home from the Italian restaurant, and cauliflower and black olive gratin (had all the ingredients in the fridge except the cauliflower.  I purchased enough for one good-size serving from the salad bar–cheaper than a whole head of cauliflower when I know part will likely go to waste.)
  • Lamb (shoulder chops to be cut up) braised with veggies–in the Römertopf–with an under-appreciated vegetable–turnips.  Personally I love them raw too, and like the sweetness that they add to soups, so they get used a lot.  Doesn’t hurt that they store so well either.
  • Chicken thighs to roast (most likely Römertopf  again) with some root vegetables (have carrots, turnips, parsnips, and some cabbage).  There will be at least two meals from the chicken thighs.
  • Since I have some lovely ham stock (courtesy of a friend sharing ham and the ham bone with me) I’m going to make some bean and kale soup for one warm cozy supper.
  • While I was perusing the New York Times Health section and stumbled onto a recipe for a turnip gratin that is a possible for a side dish with some of the chicken.
  • Then last, but not least, is a fresh black pepper and onion sausage that most likely headed into the Römertopf with some potatoes, to be accompanied by some cabbage that’s been quickly microwaved with a bit of extra-virgin olive oil.

After my meal planning, I’ve got a couple servings of meat (chicken thighs and pepper-onions sausages) that are flexible and should lend themselves to other things if my appetite doesn’t fit my plans.  The sausages could always end up in another “one-pot” dish.  There are also some salad makings in the fridge, and some fruit (Fuyu persimmons, apples, and oranges) for dessert.

One of the things that I like about recipes like those for the cauliflower-black olive gratin and the turnip gratin, is that even though they say “serves 6” they are SO easy to cut down to size for single-serving cooking.

So that’s my plan for this week–regular cooking that is healthy, and doesn’t promote waste from things that just don’t get used.  There are some lunches to be made during the week since most of my courses are online this term–meaning I’m home to fix brunch or lunch for myself.  Maybe that Boniato will fit there.

I’ll be posting more about these meals, but, please, wish me luck with the New Year’s resolution!  Now, off to the kitchen to do the cauliflower-black olive gratin to go with my cod in tomato sauce!

Christmas eve wishes for all….

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Listening to the Messiah–a Christmas eve tradition for me.

The corn chowder (with chicken and linguica) is just about ready.  Salad of cucumbers, fuyu persimmons, and oranges (with fig-infused balsamic), and bread just about ready to pop into the oven.

I wanted to wish everyone a  thoughtful and pleasant Christmas eve, and a wonderful Christmas day, with good food, wine, friends, and family.

Sugar plums

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I think that these are a special holiday treat. Too bad that we don’t see more of them.

Rufus' Food and Spirits Guide's avatarRufus' Food and Spirits Guide

Despite the title, these little treats are quite dense and spicy, but not overly sweet. Feel free to alter the fruit mix. A number of recipes only used dates and apricots. Most recipes we saw called for using a food processor, but we don’t have one and were worried the blender would gum up on the first pulse. If you have the same dilemma just remember to chop the fruit very fine.

Sugar Plums

  • 1/2 cup pecans, chopped very fine
  • 2/3 cup honey
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped pitted dates
  • 1/4 cup finely chopped dried plums
  • 1/4 cup finely chopped dried cherries
  • 1/2 cup powdered sugar (aka confectioners’ or icing sugar)

Combine nuts, fruits and spice in a large bowl. Using a wooden spoon or rubber spatula, mix in honey stirring to coat evenly. Pinch off teaspoon-sized…

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Gift ideas 2012….

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STILL doing holiday shopping?    If you’ve got some last-minute shopping to do for your favorite foodie (that includes yourself, too), here are some of my suggestions based on some of the things that I use a lot.

Let me insert a disclaimer here and now–I do not receive any remuneration, discounts, or any other consideration for any products that I recommend on this website–it’s all based on my satisfaction from my use in my home kitchen! 

1.  Rice cooker, steamer, and slow cooker all in one

Krups rice cooker, steamer and slow cookerSomething that never gets put away is my Krups rice cooker–that is also a steamer (even while cooking rice), and a slow cooker.  It even cooks pasta! I’ve used all it’s features and once you understand that it quits cooking when water evaporates and the temperature begins to go above boiling point, you can get away from recipes and get it to do what you want it to do.

The recipes that came with the instructions will do for a start–but it lends itself to cooking things without much attention.  One of the recipes in the booklet that I do find useful is one for mac ‘n’ cheese (one of my favorite comfort foods).  I was really skeptical the first time that I tried this, but it’s become a go-to for quick comfort foods.   One of the rather neat things about this is that when the water has evaporated and the temperature starts to rise, you do get a brown crust on the bottom (that’s normal in rice cookers) which really makes the mac and cheese (with or without the ham).  I’ve even tried using cheddar to do this (adding some extra) and it doesn’t get stringy.  I think that it must be the starch from the pasta in the water that does that.

From the Krups booklet that came with the rice cooker, here’s mac ‘n’ cheese:

Ingredients

  • 200 gm or 1/2 pound macaroni (small penne or other hollow pasta also works)
  • 30 gm or 1/4 cup butter cut in small pieces (I’ve use less and it works fine)
  • 1 slice ham (or not, or more as you choose)
  • 20 gm or 1/4 cup Gruyère cheese (I like a bit more, or use another cheese that melts well)
  • 1/2 teaspoon salt (adjust according to the saltiness of the ham)
  • 500 mL or 2-1/4 cups water

Assembly & cooking

  • Cut ham into small pieces (if using)
  • Place the butter, macaroni, ham, Gruyère, water, and salt in the bowl and mix.
  • Close the lid, select the Rice cooking mode and press Start.
  • When the cooker switches to keep warm mode, let stand for 5 or 10 minutes, then dig in.

The rice cooker automatically switches to keep warm after about 20 minutes of cooking. You do need the stand time for the pasta to finish cooking.  But…how much simpler can you get?  I’m still playing with variations on this recipe, but it’ a keeper.  Admittedly, this is not a stocking stuffer, but it’s a useful addition to the kitchen and I don’t say that about many stand-alone appliances.

2.  Home espresso machine for the coffee lover

Krups home espresso machine with carafe

espresso in the making

No, I’m not talking about a huge price tag that you see in the Williams-Sonoma catalog.  I was wandering through Bed, Bath & Beyond one day and I saw this small espresso machine on display–with a very reasonable price tag.  It just had to come home with me (with the rationale that Frankie, the cat, needed to give me a Christmas present).

I’ve used the stove-top espresso pot for a long time, but it wasn’t an every morning thing–a little too demanding for my early morning mental state!  But this is simple, and you can froth milk with it, too!

It’s been used evey day since it arrived in the kitchen, to make plain unadorned espresso, cappuccino, or latte, or just a cup of regular strength flavorful coffee.  Since I’m not wild about very dark roasted coffee, I continue to use the Jamaica Blue Mountain Blend that I buy at Costco, grinding my own.

The only down side is that if you want to grind your own coffee, the whirligig-blade spice/coffee grinder won’t do it–you do need to have a burr grinder–but those are not that expensive.  So, if you’re a coffee fiend, this might be a good gift.

3.  Clever coffee dripper

drip-style individual cup coffee ffunnel

Clever Coffee Dripper

Until the espresso machine arrived, this was my gadget of choice for morning coffee.  It has the advantage of not requiring much effort–but making coffee that is close to that of a French press. (I decided to try this after it was recommended in Cook’s Illustrated–and was very pleased.)

This is in the stocking-stuffer range of gift, but does improve the quality of coffee over the usual drip machine or funnel-and-filter apparatus.  It uses the readily available filters from the supermarket, and it’s not demanding in terms of how the coffee is ground.

4.  The proper-size pan

petit brasier with lid

petit brasier from All Clad

If you, or the cook in your life, often prepare meals for one or two, an appropriately sized pan will make life easier and the food better.  One of my most often used items is the “Petit Brasier” from All Clad.

It’s definitely a useful addition to the kitchen.  It can go from stove top to oven; it can function as a skillet, too.  It has the same shape as what is sometimes called an “everyday” pan, but it’s sized for cooking for one or two.

5.  Cookbooks

cover of The Science of Good cookingFor serious cooks,  good cookbooks are always welcome!  We’re always looking for new ideas–especially those that get us away from feeling that we need a recipe for anything that we cook.

One of the stand-out cookbooks for this is The Science of Good Cooking from Cook’s Illustrated. This one supplies food science in a low-key useful way to go along with some great recipes.

For some great recipes and thought on cooking for one are in order, then here are two books that are likely to titillate that favorite foodie who cooks for one.

Cover of Serve Yourself

 

Serve Yourself is delightful reading with recipes for lots of condiments that make dressing up that second serving (also known as left-over) for a rerun–or just for dressing up any meal.

.

Another for the cook who does single-serving cooking is The Pleasures of Cooking for One by Judith Jones.  It includes not only recipes but JonesFC9780307270726some food philosophy and thoughts on dining alone–from someone who does not view dining alone in a negative way.

…and just in case you’re wondering, giving serious cook a cookbook, no matter whether they are just beginning or are accomplished is not insulting…we LOVE cookbooks.

6.  Other miscellaneous stocking stuffers

Still undecided, or just need something small how about:

  • a gift certificate from Penzeys Spices–a chance to try some wild and wonderful herbs and spices that you won’t find in the grocery store.
  • a subscription to Eat Your Books–a search engine for cookbooks.  Yes–the ones that you or your favorite foodie have on the shelves.  You enter titles, and then you can search those books for recipes.  No more frustrating moments trying to remember just which book that recipe was in.
  • A new knife to complete or add to the set in constant use would always be welcome.
  • If you are still undecided see Kitchen equipment for small-time cooking, e.g. immersion blender, or other cookware alternatives for cooking for one or two.  There are other suggestions in posts from previous year’s gift suggestions.
  • You’ll also find some of my favorite books in the Bibliography.
  • If you love planning meals to showcase a great wine, then there’s a gift possibility–a special bottle of wine to anticipate and plan a great meal around.  Price doesn’t necessarily dictate whether a wine is special–there are lots of great wines just waiting for a meal to happen.  It’s always been my treat for myself on my birthday to go to my favorite wine shop (Wine Authorities) and buy a special (not necessarily expensive wine) and then plan a meal around it.  (If you’re from Durham NC it’s the Wine Authorities–and are awesome in helping coordinate food and wine.  Not local, they do ship.)
  • I’ll leave you with one final suggestion–a gift certificate for Kindle books.  A number of the books mentioned here are available for the Kindle, including The Science of Good Cooking.

I do hope that I’ve helped with any last-minute shopping dilemmas, and wish you and your favorite foodie (and the cat) another year of pleasures from the kitchen–good food, good wine, good friends.

A son goût! 

orange tabby on kitchen counter with mixer and knives

the sous chef

A food science cookbook!

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Sci of good cooking FC9781933615981Even if you think that you have enough cookbooks, The Science of Good Cooking is one you should at least check out of the library and read.  I’m sure it’s obvious from my posts that I like to understand cooking, rather than just following a recipe slavishly.  You’ve probably also noticed that I’m a fan of Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen, so it probably won’t come as a surprise that I’m recommending this book.

I consider myself a reasonably accomplished cook, and pretty good at improvisation, but I’ve benefited from reading and using this book.  It’s like a cooking school in a book.

While there are lots of good recipes, the presentation is by techniques and concepts to help you understand what actually goes on when you apply heat, or use salt in a recipe, or why the yolk and the white of eggs cook differently.  And there’s experimental data, too.  This book is not just telling you what to do but why to do it–there are experiments to show why a technique works.  Mastering the techniques in this book will give you so much freedom in the kitchen, because you’ll understand the changes taking place while you’re cooking.  The information is presented without a lot of heavy-duty chemistry or physics that you sometimes find in food science books, too.

Every recipe that I’ve used from this book has improved my cooking!  The extra-thick strip steak that I cooked using the technique from this book was the best I’ve ever eaten. Same for the baked fish.

Thanksgiving foods…some thoughts.

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As we approach the feast tomorrow, I thought I’d share this link to some thoughts on Thanksgiving foods:  Mark Bittman’s column from The New York Times on another Thanksgiving tradition that deserves more thought–the sweet potato.

Wishing you all happy Thanksgiving!

Spinach Quiche Cups from Manilla Spoon Blog

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It’s been incredibly hectic as the end of the teaching term approaches–and I’ve been remiss on postings.  I had a bit of time today and was perusing some of the food blogs that I follow, and found a new one with a recipe that looks wonderful–especially since eggs are my “go to” for quick easy meals.  This one is easy to cut down for one or two people!

From Manilla Spoon here is a recipe for crustless  spinach and mushroom quiche that I though needed to be shared!

Kale in salads?

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This recipe and the one also mentioned in this post have convinced me that I need to try kale in a salad–I love the stuff in soups, and braised dishes.

StefanGourmet's avatarStefan's Gourmet Blog


I remember being surprised when I read about kale salad for the first time on Emmy Cooks, since kale is usually eaten cooked in the Netherlands with mashed potatoes and smoked pork sausage (boerenkool met worst). Fresh kale is also mostly available in winter, not the best season for eating salads. When I was travelling in the USA, I found kale to be used for salads everywhere and even made my own ‘Trail Mix’ version of Emmy’s kale salad a few times. Since it is unseasonally warm at the moment and therefore suitable weather for a salad and I saw a nice head of kale at the market, I decided to see if the Dutch variety of kale is also suitable for kalad. Turns out it isn’t really; even though I used to top, youngest, leaves they were quite a bit tougher than the kale we had in…

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Lime and Sage Roast Chicken

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This sounds like a fantastic flavor combination–must try this next time I do a whole chicken!

GreedyFrog's avatarThe Greedy Frog

image
If I have been a bit quiet lately, it is mostly because I have been spending some time at my parents’ in France, and I have been rather too busy eating what other people had cooked, to be doing any cooking myself…

But I have brought back a few new cake and tart tins, a brand new cast iron pan (it is huge!) and some Valrhona chocolate. And I can’t wait to start experimenting with my new toys!

In the meantime, here is a nice, easy but delicious Sunday recipe.

Have a great day everyone!

You will need:

1 chicken (preferably free-range)
1 lime
1 tbsp olive oil
Salt
Pepper
About 2 tbsp dried sage

Method:

Weigh your chicken, and calculate the cooking time: it should take 20 min per 450 g, plus 10 to 20 min overall. Preheat your oven to 190C/ fan 180/ gas 5.

With strong kitchen…

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