Ten Gifts for Food Lovers

I hate the word foodie.  I always have.  I'm not good at articulating why I have such a strong negative reaction to the word - I just do.  There is just something about the word and all it connotes.  A foodie, to me, is someone who is snobby about food and takes it much more seriously than one has to.  A foodie is someone who takes all of the enjoyment out of food and makes everything to do with it a competition.  A foodie is that bore at the next table, loudly analyzing every last morsel that goes into his mouth.  A foodie takes ten minutes to order a salad.  A foodie has been everywhere, has eaten everything, and believes she always knows *just* a little more than you do about it all.

In essence - a foodie is a jerk.

Now a food lover - that's my kind of person.  A food lover is, well, someone who loves food.  A food lover can appreciate the beauty of an expertly prepared seven-course restaurant tasting dinner but has equal appreciation for a humble home-cooked meal where love is the main ingredient.  A food lover might know the recipe for every Mother Sauce by heart or he might just understand the gorgeous simplicity in a perfectly crispy French fry.  A food lover has fun when it comes to food.  A food lover doesn't make it a game.  A food lover shares her food.

In that spirit I have pulled together a short list of some fun and (mostly) budget-friendly gifts for the food lovers in your lives.   These are just some items that I either own and love or that I currently covet (hint, hint).

The holiday season can be full of stress so as it begins take time to enjoy a quiet moment every day.  I know it's what gets me through this time of year.  I do hope this list offers you some guidance for the food lovers on your lists.  And if you have any ideas to contribute please add them to the comments!

Cook This Now by Melissa Clark

I have a cook's crush on Melissa Clark.  Not only is she  an inspiring writer, brilliant cook and hugely (though humbly) successful; she is an all-around lovely person.  I have always enjoyed her NYT column but her books blow me away.  Her latest is a collection of perfect family-friendly meals that coordinate with the seasons so there's no hassle and no fuss when shopping.  Every recipe of hers that I have had the pleasure to cook has turned out delicious.  Buy this for friends.  Buy this for yourself.  Just buy it!

Buy it here.

Denim Apron

I love this apron.  I have two of them: one going on eight years and one going on ten.  Both were gifts from people who clearly know me well.  This apron is indestructible.  I am a messy cook and no matter how I treat it and what I get on it, this apron always comes out of the wash looking like new.  I love the two front pockets, the extra long ties and the adjustable neck strap.  It comes in a variety of colors but I am partial to the denim version (it is thinner than denim for jeans).  You can personalize it too!

Buy it here.

Fooducate App

This is a handy app for anyone with an iPhone, iPod Touch or Android phone.  You can look up the nutritional information of foods and compare them with other choices.  However the best feature is the scanner. When you're in the grocery store you can SCAN in the item you are considering and it will provide the nutritional data and allow you to compare it with other foods in the same category.  This allows you to be an educated consumer and make better choices or at least weigh your options more carefully.  Everything in moderation!

Learn more here.

Milk Frother/Steamer

OK - so this one isn't so budget-friendly.  But that's why it makes such a great gift.  Plus the Fooducate App is free so you can average the cost of this plus that if you need help rationalizing...  It's the type of thing someone might not buy for him or herself but a coffee-lover will think of you every morning if this ends up under the tree or beside the menorah.  I can't say enough wonderful things about the Nespresso Aeroccino 3.  It steams.  It froths.  It can steam or froth HOT milk.  It can steam or froth COLD milk.  I bet if you asked it nicely it would empty your dishwasher, too. 

Buy it here.

 

Mydrap Napkins

These are amazing!   Actual cotton napkins that come 100 to a roll.  You can wash and re-use them up to six times before recycling.  And they come in a variety of colors and patterns.  They are great for parties, picnics and even lunchboxes.

Buy them here.

Recycled Coasters

Fun coasters made out of recycled newspapers and magazines.  A cute, quirky find that makes a nice host or hostess gift if you are attending any parties this holiday season.  They are food-safe, good for both hot and cold beverages and water repellent.  

Buy them here.

Recycled Glass Pitcher

A sturdy glass pitcher is always a great investment and it makes a good gift.  You can never really have too many pitchers.  I find that water, juice or a cocktail always look more festive when in a pitcher.  And, in a pinch, a pitcher always makes for an extra vase.   This one is earth-friendly as it is made from recycled glass.  Always a bonus to think green when buying gifts.

Buy it here.

Seltzer Machine

I know I have written about this before but I cannot say enough positive things about my SodaStream.  We drink a lot of seltzer here at Everyone Into the Kitchen and I really couldn't reconcile recycling upwards of 12 bottles a week.   Enter the SodaStream.  To be honest I don't like their soda syrups at all but we don't drink much flavored soda anyway.  The occasional root-beer is about it and when we do, this is the syrup we use.  The SodaStream is fun and simple to use and comes with reusable bottles that last for about two years before they need to be replaced.  Two bottles vs. 1,248?  SodaStream wins.

Buy it here.

Soup and Sandwich Tray

I just love the idea of this serving piece.  Sold in sets of two these trays make lunch fun.  Who doesn't love soup and a sandwich (especially the seminal comfort food combo of grilled cheese and tomato soup) on a blustery winter's day?  I imagine that eating lunch (or dinner) off this piece would put a smile on anyone's face.

Buy it here.

 

Whiskey Stones
The husband and I are known to drink scotch on occasion.  We may or may not have consumed a little too much of it on our first date.  As someone who prefers my scotch on the rocks I love the idea of these stones.  Instead of ice, these go in your drink (any drink - it doesn't have to be scotch).  Simply put them in the freezer to chill and add them to your drink of choice.  They cool the beverage without diluting it with any of that pesky water stuff.

Buy them here.

And Now for Something More Traditional (A Recipe for Creamy Oven-Baked Polenta)

It seems like corn pudding or a variation thereof is a common menu item on Thanksgiving.  Growing up in my home - not so much.  My father is allergic to corn.  Read that again.  Yes, corn.  All forms of corn.  Do you have any idea how difficult it is to be allergic to corn?  It's in EVERYTHING.   Don't believe me - read a label in your supermarket.  You're sure to find corn syrup or corn starch somewhere on the list.

Needless to say there weren't a lot of corn products on-hand or on-table when I was younger.  In the years since striking out on my own I have developed a healthy appreciation for corn meal and corn flour.  I love baked goods made with both products.  And I can't get enough polenta.  I also make quite a mean polenta; a polenta that pretty much secured my "A" on my culinary school final cooking practical.  But making delicious, creamy, luscious, lick-the-spoon polenta is a huge pain in the, ahem, arm.  All that stirring.  And waiting.  And stirring.  And waiting. And stirring... You get the picture.   Once you add a job and a child into the dinner-time mix something as time consuming and attention-stealing as polenta slowly fades from your repertoire.

Enter my savior:  oven-baked polenta.

I'm not sure where I first heard about this technique or what prompted me to try it but it is revelatory.  This method produces a swoon-worthy polenta that is rich in corn flavor, creamy in consistency and all-around delicious.  As an added bonus you can bake it right in the dish you plan on serving it from so there is one less pot to clean.  This is a perfect recipe for Thanksgiving or any time during the winter.  It makes a great accompaniment to braises and anything with a sauce.  And, I have it on good authority (OK, my own) that it's quite delicious on its own topped with some fresh ricotta cheese and toasted walnuts.

Oven Baked Creamy Polenta

Yields 6-8 servings as a side dish

Ingredients:

• 1 cup corn meal (coarsely ground is best)
• 4 cups unsalted chicken or vegetable broth (you can use water but broth adds more flavor)
• Salt and pepper to taste
• 2-3 TBS unsalted butter
• ½ cup freshly grated Parmesan cheese (or more to your liking)
• ¼-½ cup toasted walnuts (optional)

Preparation:

1. Preheat the oven to 375˚F.
2. Grease a 9"x13" baking dish and set aside.
3. Combine the cornmeal, broth and salt and pepper and pour into the prepared baking dish.
4. Bake for 45 minutes.
5. Remove from oven, stir to mix thoroughly, dot the top of the polenta with butter and return to the oven for an additional 10 minutes.
6. Remove from the oven and stir in the Parmesan cheese.  Taste and adjust the seasoning to your liking.  Top with toasted walnuts if using.  Serve immediately.

A Confession (Plus a Recipe for Roasted Cauliflower with Cumin, Yogurt and Pomegranate) #savethanksgiving

I have a confession to make. It's a little embarrassing.  Some might say it's downright un-American.  But for you guys I'm willing to come clean (takes a deep breath):

I'm one of those people who prefer the side dishes on Thanksgiving.  Left to my own devices I would skip the turkey altogether.

(Hangs head in shame).  I know, I know.  I'm sure my family and guests would revolt so I make a turkey every year - a damn good turkey I should add (dry brine, herb butter, 2 kinds of dressing [not stuffing] and an herb-kissed turkey-based gravy - posts on this forthcoming!).  But the few years I was a vegetarian (11 to be exact) I didn't even miss the turkey on Thanksgiving at all *gasp*.  Plus, if we're going to be historically accurate, it is more likely that the Pilgrims and Native Americans ate lobster or venison than turkey but let's not quibble, OK?

I realize that the center-piece of most Thanksgiving tables is a turkey and I will give the bird its due at some point (see above).  In fact I have taken a pledge to Respect the Bird.  Join me and others who love Thanksgiving in an effort to savor the fall and give Thanksgiving its due before moving on to the craziness of the winter holiday season.  You can follow them on twitter and on Facebook.

But right here, in this little post, I want to to focus on a side dish.  This is a recipe you can use all year long - not just on one day of the year and, while it is my goal to #savethanksgiving,  my ultimate goal is to get everyone cooking a little more  (you know - the whole Everyone Into the Kitchen thing).

As the darker days of fall settle upon us, come dinner-time, I find myself preheating the oven and then digging around the refrigerator for something to roast.  Combined with a little oil, some salt and maybe some herbs or spices, vegetables and meats are transformed by the proper application of dry heat.  As an added bonus roasting doesn't usually involve a lot of advanced preparation, is simple to do and often results is pretty easy clean-up.  

The beautiful, sturdy vegetables of fall lend themselves so well to roasting.  One such vegetable is the often maligned cauliflower.  People are used to eating cauliflower as an overcooked part of a steamed or boiled vegetable medley and I can see why it isn't appealing to many that way.  But once you have eaten roasted cauliflower you'll never look at it the same way again.

Gone is the strange mealy, bumpy texture and lack of flavor.  In its place you will find a subtly sweet, crunchy yet supple vegetable with a complex almost nutty taste.  I have made simple roasted cauliflower for children who claim they "HATE it" and it's "yucky."  But toss it with some oil and a little salt, pop it into a 425˚ oven and call it "popcorn cauliflower" and you've got a hit on your hands.  Combine it with some spices, yogurt and herbs and it is transformed into a sophisticated holiday table worthy side dish or, dare I say, main dish for vegetarians.

Roasted Cauliflower with Cumin, Yogurt and Pomegranate 
Serves 4 as a side-dish
Adapted from Cook This Now by Melissa Clark

Ingredients:
1 large head cauliflower, cut into bite-size florets (yes the one in that picture is purple - I'm a sucker for interesting vegetables)
1-2 TBS olive oil
1 tsp whole cumin seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup plain yogurt (I recommend Greek-style)
pinch of salt
2 tsp chopped fresh parsley or mint leaves (or a combination of the two)
2-3 TBS pomegranate seeds (optional)

Preparation:

1. Preheat the oven to 425˚F.
2. Toss the cauliflower with the olive oil, cumin seeds, salt and pepper.  I do this right on the baking sheet - no need to dirty a bowl!
3. Spread the cauliflower mixture out on a baking sheet leaving room between the pieces for air to circulate and prevent the cauliflower from steaming.
4. Roast, tossing the pan from time to time, for about 25 minutes.  You want the cauliflower to be golden brown.  In this case I used purple cauliflower and it is a little harder to see.  Some pieces will be crunchier than others based on the size.  This makes for a nice variation in texture in the dish.
5. Remove the cauliflower from the oven and transfer to a serving bowl.
6. Combine the yogurt with a pinch of salt and drizzle over the cauliflower.  Top with chopped parsley or mint and pomegranate seeds.

It's a Green(Card) Christmas (now, with pictures)

My friends, Sid and Nancy (yes, you read that right), are having a holiday party tonight. Sid recently received his Green Card (hence the name of this post and their party theme) and to celebrate I decided to make some green food and bring it with us to the party. Although I recently learned that Green Cards are, in fact, no longer green. Thank you, Google.

What did we do before the Internet when we needed to know something IMMEDIATELY?

But I digress.

Most green foods are healthy and this was for a party. A holiday party. I wasn't going to bring grilled asparagus (although I did provide a recipe at the end of this post). I wanted to make something Festive. Fun. Delicious. Calorie-laden. So I made these:

These cupcakes are chocolate-y but not overpowering and, despite the two cups of sugar, not too sweet. They stand up nicely to almost any kind of icing - especially those that tend to be rich and/or sweet.

Chocolate Cupcakes with Peppermint Buttercream

Yields 24-28 standard sized cupcakes
Cupcake recipe adapted from Hershey's

For the cupcakes:
2 cups sugar
1 3/4 cups all purpose flour
3/4 c cocoa powder (unsweetened)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup boiling water

• Pre-heat oven to 350F. Line 2 twelve average capacity muffin tins with the liners of your choice.
• Stir together the dry ingredients in a bowl that will accommodate the entire recipe.
• Add in the eggs, milk, oil and vanilla and beat on medium speed of mixer 2 minutes.
• Stir in boiling water (the batter will be very thin - so thin you'll think you ruined it).
• Fill the cupcake liners 2/3 of the way.
• Bake 22-25 minutes (it was exactly 22 minutes in my oven but times may vary).
• Allow to cool before icing.

For the frosting:
3/4 c unsalted butter (1 1/2 sticks), softened
1 box (4 cups) confectioner's sugar
3-4 TBS milk
1/2 tsp vanilla
1/2 tsp peppermint extract
Green food coloring - optional (unless of course these are for a party where the theme is GREEN)*
8 standard candy canes, crushed (place in a Ziploc bag, pound with a rolling pin and voila)

• Combine the butter and 1/2 of the sugar in a large bowl. Mix on medium to combine well.
• Add in the remaining sugar, milk and extracts and mix on medium until combined.
• Add in coloring if desired (or required)
  
• To beat out any bubbles that might appear in the icing and prevent a smooth finish (if you care for one) take a wooden spoon and sort of "mash" the icing until there are no more air bubbles visible.
• Icing keeps, covered in an air-tight container, 3-4 days.

To assemble:

• Ice each cupcake with the icing building up a slight rim or lip at the edge.
• Gently roll the edge in the crushed candy canes (spread them on a plate for easier access)

.

*Note: When it comes to food coloring I prefer the gels to the liquids. They are easier to deal with, more precise and produce more vivid colors (full disclosure - they're also more likely to stain as evidenced by my green fingernails -which are fine now). They are available in limited colors from Williams-Sonoma (www.williams-sonoma.com) or a variety of colors from Wilton (www.wilton.com).

As promised:

Grilled Asparagus with Lemon and Parmesan

Yields 4-6 portions as side dish

This recipe is a family favorite and a great "go-to" for a quick side-dish on a busy weeknight. It's also elegant enough to serve at a dinner party (I vaguely remember attending those in another lifetime) or holiday dinner.

1 1/4 lb asparagus (a good sized bunch - think 5-6 stalks per person)
1-2 TBS olive oil
Zest of one lemon
Kosher salt
Freshly ground pepper
A few TBS of freshly grated Parmesan cheese

• Preheat the oven to 400 F.
• Wash asparagus and dry thoroughly (any excess water will result in steaming and we don't want that).
• Trim off the tougher ends of the asparagus - you can either break them individually at the point where they bend or just line them up and chop off about an inch or so from the bottom (guess which method I use?).
• Toss the asparagus with the olive oil, lemon zest and salt and pepper to taste (I like these salty but remember the Parmesan will add more salt at the end). This step is great for child involvement - they'll love the tactile experience of the oil.
• Place the asparagus on a rimmed baking sheet in a single layer, leaving room between the stalks so the air can circulate.
• Roast for 20-25 minutes or until the asparagus starts to brown, shaking the pan once or twice during the process.
• Remove from oven, place into a serving dish and sprinkle on the Parmesan cheese which will melt from the heat of the asparagus.
• Leftovers (if there are any) are great on their own, served cold, chopped into a salad, mixed into cous cous or quinoa, tossed with pasta, as an addition in a quiche...

Frugal but Fabulous*: Holiday Cookies (and random musings)

Those of you who know me well know that I am the biggest Christmas loving Jew you'll ever meet. Imagine my delight in marrying a man who was Christian and Chinese. For the last 12 years I have not only been able to maintain the tradition long established by my people (Chinese Food + Movies = Christmas) but I also get *presents*. Really, it's the perfect storm of holiday goodness.

And, we can't forget Chanukah. A holiday the celebrates the wonders of oil. Presents and fried food. We Jews know how to par-tay.

Aren't the holidays wonderful? Sigh.

In the spirit of the season I give you my favorite cut-out cookie recipe. These cookies are easy to make and kid friendly, cost very little and are a great way to get into the holiday mood. They also fall under the Frugal but Fabulous banner: they make excellent and festive holiday gifts (think co-workers, teachers, your friendly US postal employee, etc.) in these trying times.

Don't worry about how they look. Just enjoy the process of making them. And, if you're making these with children, just savor the time you spend together.

Next time I will take step by step pictures. Cut me some slack, please. I'm new to this!

Everyone into the kitchen: it's time to get baking!


Basic Cut Out Cookies
Yields approximately 4 dozen 3" cookies

3 cups all-purpose flour
1 1/2 TBS baking powder
1/2 tsp ground cinnamon (optional)
1/2 tsp salt
1 cup (2 sticks) butter, softened so they yield to the touch, not melted
1 cup sugar
1 egg
1 tsp vanilla

• Preheat oven to 350 F.
• Combine flour, baking powder, cinnamon (if using) and salt in a bowl. Mix well and set aside.
• Cream butter and sugar together until very pale yellow and fluffy.
• Add in egg and vanilla and mix to combine well.
• Add in dry ingredients in 3-4 additions, mixing well in between each.
• Turn dough out onto lightly floured surface and knead to bring the dough together - it should be smooth.
• Divide into 3 equal parts and flatten each into a disk. Wrap each disk in plastic wrap or parchment paper. Chill for at least 1/2 hour before rolling and cutting out shapes. Can be frozen at this point and used at a later date. Just place the wrapped dough into an air-tight container.
• Roll out to between 1/8 and 1/4" (1/4" are sturdier and easier to transfer to baking sheets). Either roll on a surface you don't mind coating with flour or roll between two pieces of parchment paper (much easier!!). Scraps can be chilled and re-rolled but will be a little tougher the more they are rolled.
• Bake 8-10 minutes, on ungreased sheets or sheets lined with parchment, until lightly golden.
• Cool on a wire rack and decorate if desired.

To decorate:
Option 1 - mix 1 egg yolk with 1tsp water and food coloring and "paint" the cookies (using watercolor brushes) before baking
Option 2 - lightly dab cookies with water and sprinkle on colored sugar before baking
Option 3 - once cooled completely ice with royal icing (1 box confectioner's sugar, 3 TBS pasteurized dried egg whites ("Just Whites" brand is carried by most grocery stores in the baking aisle) 4-8 TBS milk and 1 tsp vanilla, lemon or almond extract. Combine dry ingredients and then, using only 4 TBS liquid to start, blend together. The icing should be slightly thicker than Elmer's glue). Icing can be piped on using a pastry bag and tips or by placing in a Ziploc bag and cutting off a very small piece of a corner. Icing will harden on the cookies if left to dry overnight. While icing is wet you can sprinkle on colored sugar which will also dry. Icing takes well to coloring.

Note: These bake up the best when they're very cold before going into the oven. I usually refrigerate them for 15 minutes after I have cut them out before baking. This way the edges are very neat and the cookies don't spread when baking.

*Shout out to Debby for the catchy name. Check out her cool website at: http://www.debbygansphotography.com/