Gourmet Food

Posted by Jacqueline Church

Of tools, tales and cucurbits.

I've written about gadgets, tools, trucs tips.

One tool I have not had all these years is an inexpensive one that gives great pleasure with very little effort. It can help wake you up, or keep a good night going. Guessed it yet?

Bialetti Espresso maker. I never knew how easy it is to make a great cup of espresso. OMG life as we know it has changed.

Well after an espresso, anything seems possible.

How about a new cocktail? How about some Tzatziki? Lettuce wraps? Waternelon salad?

Yes, yes, yes, and yes.

Take a look around and you'll find not one but three cucurbit related recipes lurking here.

Cool as a cucumber, and rarin' to go!

Posted by Jacqueline Church

The Back Forty Boils Crab

Let others debate the “sustainable versus local” issues. Anyone graduating past Philosophy 101 knows that “versus” is a nice construct for debate, but a lousy rule for real life. To quote Violet, in the Pulitzer winning August: Osage County, “The world is round, get over it.” To quote me, go see August. Now.

Back to The Back Forty.

Chef Peter Hoffman once redefining casual dining at Savoy takes the concept in a new direction here. He takes it to the farm. And he takes the farm to Alphabet City. Right in the Lower East Side Manhattanites can dine on farm-to-table meals and shop a small farm market in-house.

He’s also bringing seasonality to the menu. From summer beef and corn to Maryland Crab Boil, diners can discuss with author Betty Fussell the issues of corn and beef. To a Maryland girl, nothing says summer like a pot of steamed crabs, a bottle of beer (okay, several) and a table covered in newspaper.

Marisa, Paul and everyone else in NYC this summer, get over there now. The beloved blue crabs have been diminishing for a while now and the news is grim for their future. Get ‘em while you can, even if it’s in a Manhattan restaurant.

Posted by Jacqueline Church

Not only did I get to tour a salmon cannery, talk to fishermen, conservationists and see a glacier calving, I was a guest judge in the Taste of Cordova. I dined on dishes offered by local cooks and chefs and we spent as many of our meals as we could sampling local fare. From sourdough to reindeer sausage. And then there was the salmon. And the moose.

Home with a belly, head, and heart full. Good people, hard-working characters, fun-loving hosts to us city kids, they were patient as could be with our endless (many of mine foolish) questions. Where else would I be able to discuss how one shoots a 900 lb moose, butchers it, gets it into the boat and home to the freezer. With a woman, popping popcorn under a sign that says "honor system: 50 cents."

After seeing her sign in the window of her shop, "Sue's Knives", "I got my moose!" I had to ask her about it. When would I ever get such a chance? So, what kind of gun do you use to shoot a moose? "A pretty big one," laughed Sue.

Then she showed me her pictures. Unbelieveable, amazing. I have dined on moose sliders now, and have terrific homemade moose sausage in my fridge. A gift from the brother of our host.

And salmon? Wait until you hear about the salmon.

For now, read about how burgers are enjoying glory everywhere and peruse that gorgeous salmon menu.

Posted by Jacqueline Church

What's for dinner? Something quick, lean and tasty? How about buffalo?

In this week's post I share my intro to this native species that was nearly extinct. Why eat it then? Because by supporting the farmers who raise this buffalo, we are creating a market for its continued stewardship.

The folks at Wild Idea Buffalo keep grass-fed, free-roaming, hormone-free buffalo. They even harvest it sustainably. Read more about it here.

To learn about the Sustainable Harvest Alliance, see the website, here.

Posted by Jacqueline Church

First it was square watermelon, now aphrodisiac watermelon. I guess there's nothing left for the remarkable melon to do.

Posted by Jacqueline Church

I'm off to Alaska next week, judging the Taste of Cordova and touring the Copper River area, Prince William Sound and learning about the wild salmon fisheries. Copper River Wild is the annual festival and I can't wait to bring back what I'll learn while there.

Until then, here is a terrific new twist on this favorite technique. Shiitake Salmon en Papillote* created by Chef Jim Nuetzi of The Capital Grille incorporates interesting Asian flavors for a killer dish. Shiitake mushrooms, fresh ginger and star anise all come into play.

With all the debate, we can still make delicious and healthy, responsible choices. More soon on how.

For the recipe, email me here and I'll send it along!

* see my blog for the recipe. For more ideas, see this article.

Posted by Jacqueline Church

When I saw these popsicles in NYMag.I thought hey, they stole my idea...! Remember the Granita? It just goes to show you that when an idea has arrived, it has arrived.

Here's another idea; A culinary calendar. There are some fantastic classes and events, some of them once in a lifetime opportunities...really not to be missed if possible. How about cooking classes with master chefs, top restauranteurs and sommeliers?

The first Slow Food Nation event in San Francisco? Got it.

Or, if a wedding is on your calendar (and your friends are really special AND you're really rich) why not stock their newlywed pantry? This is Dean and Deluca (whose catalog is fondly referred to as food porn in many households...) going over the top, once again. Follow the link to fully stocked luxurious pantry. Everything here for the lucky couple setting up house. Artisanal oils and vinegars, Italian sauces and pastas, herbs, arborio rice, finishing salts, pure maple syrup and pancake mix...it even includes a canvas and leather tote for that time in the distant future when a shopping trip will be needed.

Posted by Jacqueline Church

This website for specialty foods by mail order also has an eco-friendly line of palm dinnerware. Besides the salmon recipe contest (ends June 20) there's a mushroom recipe contest that has closed, but TONS of recipes are posted on their blog.

Check out the recipes and let me know if you find a good one, besides mine of course...

Posted by Jacqueline Church

This Top Ten list from Reuters caught my eye. But maybe that's because I don't have much of a view right now. Top Ten Restaurants with a view, includes two in Dubai and one in Beirut, one in Tel Aviv, one in Turkey. Looking at the recent world events, I'm thinking that adds up to about 50% of the list being located in countries that carry US State Dept Traveler's Advisories.

Besides, my rule-of-thumb, based on my highly scientfic two-week sprint across the US with a soon-to-be-ex boyfriend in a VW in the early 80's. Actually, I gained more than one life lesson from that trip, And at least one food rule. The food related lesson has to do with the restaurants that advertise their view. Avoid them. 9 times out of 10 they're hawking the view because the food stinks.

What the US State Dept doesn't tell you in those Traveler's Advisories is that 11 days in a Jetta with a soon-to-be-ex boyfriend is much more hazardous to your health and his than a trip to the Middle East. But, if you happen to be visiting Dubai or Beirut anytime soon, please let me know how you found the view and the food of the restaurants recommended by Reuters. Maybe the rule needs amending.

The other life lesson involved the hubris of two young New Yorkers learning what it means when Colorado State Troopers tell you NOT to attempt a mountain passage in a certain amount of snow without chains or an emergency requiring passage AND chains.

The corrollary is that if the diner waitress tells you her dog threw up from looking out the car window down the cliffs on that pass, it probably IS pretty steep....

Posted by Jacqueline Church

After my travels recently, I'm ready for the armchair style. Comfort of my own home, my own kitchen, my own bathroom, my own bed. Yes, I know, I am the one mooning on and on about waking up in a new place and the thrill of the unknown sights, smells and sounds that await me. It's still true. I'm just spent. From Vancouver. to Seattle, to Monterey to New Orleans to Nantucket - jeez - this is sounding rather ridiculous to whine about....did I mention the last six days were with parents? Did I mention we live in a loft...okay, enough said.

If you're researching your next trip, or just in a dreaming about traveling mood, I highly recommend Everett Potter's newsletter and this edition has a delightful interview with the author of the hot new book "The Saucier's Apprentice" Bob Spitz.

If you really want to do the culinary travel thing, which I wrote about here, then why not read Everett's interview and pick up Bob's book for the plane ride. At least then you'll arrive armed with some knowledge of the non-culinary type that can help you sail through the cooking school experience.

Bon voyage!