by Sam Tackeff | Jan 24, 2010 | Ingredients, Pantry Staples
This week, the food gods aligned yet again: Food Fete, the Winter Fancy Food Show 2010, and a last minute trip to the East Coast coincided all at once! It’s safe to say that I’m feeling stuffed and looking forward to a week of leafy greens and light broths to get back to feeling normal!
The week started off with Food Fete, a media event featuring new and delicious products to sample. Some of my favorites included the blue cheese stuffed figs from the California Fig Advisory Board, the frozen quinoa from Village Harvest and Sweetwater Spice Co.‘s fajita bath, an incredible meat marinade. But I will say that the hugest surprise were the various sausages and products from the Field Roast Grain Meat company, which, being a vegan meatless product made of grains (alas, not gluten free) were perhaps the tastiest meatless products I have ever eaten. I was honestly shocked!
After a lovely evening, I went home to prime my stomach for day two, a full day at the Winter Fancy Food Show. The Fancy Food Show is the ultimate food discovery event – over 1300 vendors show up to share their products. Even pacing myself, I’d say that I may have had about 75-100 samples over the course of the day, but these were some of my favorites:
Happy Goat – Goat Milk Caramels. A smash hit. These caramels are made in tiny batches in the Bay Area, out of goat milk, organic sugar, and vanilla. Pop one in your mouth and you experience what I like to refer to as “SQUEE!!!!” : becoming completely unable to focus on anything other than how wonderful these are. And if say, you happen to have a morning caffeine habit, these taste absolutely delicious when stirred into coffee.
Cowgirl, Bellwether Farms, and Cyprus Grove Cheeses: it’s safe to say that these bay area favorites are some of the best cheeses around. I was excited to try Cowgirl’s new Devil’s Gulch cheese, which is only available for the next few months (it’s in a test phase). Bellwether’s sheep milk ricotta is always delightful, and Cyprus Grove’s Humboldt Fog is one of my favorites.
Secret Stash Salt: Having good salt is an invaluable part of any kitchen. I’m a big fan of Maldon Sea Salt, various coarse sea salts, but was completely wowed by the incredible flavors of Secret Stash – particularly the lavender, and the truffle salts.
Sam Adams Utopias: I’ve been trying to get a taste of Utopias for years, and was overjoyed to get my sip after asking coyly if they were still sampling it (there were no bottles left when I got there) – but the kind rep pulled out an unopened one and poured it for me! This stuff is touted as the strongest beer (at 27% alcohol), but tastes more like a fine liquor than a beer. In the future, when I can throw around mass sums of cash without worry, I’ll keep this in stock in my liquor cabinet. Smooth, potent, and delicious.
Black Garlic (see photo at top) – Black garlic, a fermented garlic product which tastes sweet is delicious! The fermentation process adds extra health benefits, and mellows the garlic flavor, producing a sweet product, almost like dried fruit. I’m thinking spread on some warm toast, this would be delicious.
Fentiman’s Shandy – Fentiman’s brand of fermented natural sodas are truly spectacular. They have them at Il Cane Rosso in the Ferry Building in San Francisco, but come originally from the UK. I was psyched to finally try the Shandy – a beer and lemony soda mix which is refreshing and delicious.
Kodiak Cakes – After seeing Jenna from Eat, Live, Run feature these regularly on her blog, I was excited to try some of their pancakes. Normally I’m a “from scratch” type of gal, but this mix is going to become a regular staple in my household – and I’m looking forward to trying more of their products. As I’m also particularly interested in the business of entrepreneurial food companies, Joel from Kodiak was really kind to give me a copy of the ‘History of Kodiak Cakes’ which I’ve been making my way through.
Barney Butter – I stir nut butter into my oatmeal, on toast, and even into savory soba noodle salad. Recently I switched from peanut butter to almond butter, which is slightly more nutritious and in my opinion more filling. Barney Butter is a brand of almond butter which I find particularly tasty, and was happy to see that they were at the show, and sporting a cute new look.
Stonehouse 27 Spice Co: While I’m most likely to make my own cooking sauces when creating Indian dishes, I was completely impressed by these flavorful sauces created by a sweetheart entrepreneur named Sharon Fernandes. The sauces are salt-free and bursting with flavor. I tried as many as I could, my favorite being the cashew cream. These are definitely going to be in my cabinet.
Nutmeric – Turmeric is a staple in my kitchen, and I was excited to see this nut butter product with turmeric at the show – nutmeric was developed by a chemistry professor, which touches at my heartstrings, and made me chuckle. There is a huge* crossover between science people and food people…(I heart all my former science profs!)
Other favorites included Kikkoman’s new yuzu ponzu sauce, yuzu being a delicate citrus, which they served with tempura shrimp and avocado. I’m looking forward to seeing this product on the market. Yuzu also showed up with Yuzusco – a liquid spice… And I also quite enjoyed my Hudson Valley Foie Gras, the savory macarons by Fabrique Delices, and some delicious Nueske’s bacon.
Finally, I was happy to see some hometown favorites from New England, including Stonewall Kitchen, Lollipop Tree, Stoneyfield Oikos yogurt to name a few.
by Sam Tackeff | Jan 6, 2010 | Baking, vegan
I’m wary of vegan dessert recipes. “Vegan” and “Dessert” just don’t go together. Philosophically, it’s just so difficult to conquer – a good dessert is something filled with butter, sugar, and eggs, and who am I to compromise on that? And I’ve been burned so many times with really bad vegan desserts that make me cringe just thinking of them. It is with this brutal preface, that I’m so happy to say that I’ve seen the light. Now, some things you just can’t do vegan (such as shortbread) but the truth is, there are some brilliantly good vegan desserts, such as these Mocha Chocolate Chip Muffins that you probably have to go and bake today.
I owe my philosophical conversion to my friend Beth, who is both vegan, and a particularly adept baker. She routinely brings in to work the most delicious muffins and cookies, that are really just out of the world incredible. My particular favorites are the pumpkin chocolate chip walnut muffins, but after eating these mocha chocolate chip, not only did they best the pumpkin chocolate chip, but they have also taken a place in my all time favorite muffin category.
Most of Beth’s recipes come from Isa Chandra Moscowitz, who has a great blog called the Post Punk Kitchen and has some really awesome cookbooks that I would highly recommend to anybody who is vegan, or simply interested in adding some vegan cooking to their repertoire. Or anyone who likes super tasty food. This particular recipe came from ‘Vegan with a Vengeance’.
Vegan Mocha Chocolate Chip Muffins
makes 1 dozen muffins
from ‘Vegan With a Vengeance‘
by Isa Chandra Moscowitz
1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder*
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
Method:
1. Preheat the oven to 375 degrees Farenheit. Lightly grease a 12 muffin tin, or line with muffin liners.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder. In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Fold in the chocolate chips.
3. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
Note: Regarding the instant coffee, if you don’t have any, you can just add more cocoa powder and make it “double chocolate”. The instant will give you a nice concentrated flavor, better than using espresso, and without being problematic with the liquid to dry ratios. Beth used those new Starbucks Via – one little package is equal to a teaspoon. I’ve also used them for baking with similar success.
More Books by Isa Chandra Moscowitz:
:: Veganomicon, the Ultimate Vegan Cookbook (buy on amazon)
:: Vegan with a Vengeance (buy on amazon)
:: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (buy on amazon)
:: Vegan Brunch: Homestyle Recipes Worth Waking Up For (buy on amazon)
and her newest
:: Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats (buy on amazon)
by Sam Tackeff | Jan 4, 2010 | Local stores, Shopping
The news is hot:
Six local vendors are about to open a collaborative culinary marketplace in San Francisco’s Bernal Heights neighborhood… in other words, less than a mile away from my house. Yeehaw!!! I walk up the hill to Bernal about once a week, partly for the pleasure of huffing and puffing my way up the little hill from Mission to Cortland – and partly for the pleasure of enjoying this great little corner of San Francisco filled with independent coffee shops, bookstores, cute restaurants, and nice markets. I haven’t yet tried the new Sandbox bakery, but I hear that it’s fantastic… Anyone want to join me?
The lineup of vendors is looking particularly promising:
Wholesome Bakery: Tasty vegan treats and baked goods – that are also wheat-free, yeast-free and soy-free. And to wash them down, Desiree Salomon’s DEZYS DRINKS—including “freshly made chai, juice, and kombucha tea, all made from scratch daily using mostly organic fruits, vegetables, and spices, and all kid-friendly.” Yum!
Paulie’s Pickling : featuring hand crafted pickled vegetables and fruits, as well as sauces, relishes, sandwiches and salads. I have a thing for pickles that rivals any pregnancy craving, so I’m guessing that this one is going to be a particular favorite of mine.
ICHI Lucky Cat Deli : Japanese deli delights! I’m particularly looking forward to their sushi (which has until now been experienced only by those lucky enough to have ICHI cater an event..) Japanese sandwiches, and take home sushi kits.
El Porteño Empanadas : I went to college with Texans responsible for my love of empanadas. But really, who wouldn’t love an empanada? Little handpies that you can fill with savory or sweet, and then grab on the go? My type of food! El Porteño Empanadas are of Argentinian influence, and will feature Prather Ranch Beef, Fulton Farms Chicken, and fresh organic/local veg for their vegetarian versions.
Della Terra Organics : organic produce from the bay area – open seven days a week when you miss out on farmer’s market.
And for the kitchen oriented,
Bernal Cutlery will set up shop on the premises to sharpen your well used knives.. and maybe tempt you with some new ones.
This is just a taste, but I’ll be sure to report from the field in a few weeks when the doors open! [Opening Late January, 2010.]
331 Cortland
Bernal Heights
331 Cortland Avenue, San Francisco
California, 94110
Contact: 415-822-4024
by Sam Tackeff | Jan 2, 2010 | Baking
I haven’t been baking lately. Martha, my poor Kitchen Aid mixer has been a little bit lonely as my healthy lifestyle goals have reduced the amount of cookies coming out of my oven. I generally tend to use the excuse that my stove is unreliable, but the truth is, I’m afraid of baking a batch of wonderful cookies and not being able to control myself from eating the entire batch. Ah, the woes of a food lover trying to find balance.
Fortunately, I was invited to a party – which means that a host gift was in order – and Martha was finally put to good use for a batch of shortbread, one of my favorite cookies. I used to consume those stick shortbread in the red plaid packaging on a regular basis (Walkers), but baking your own buttery, crumbly shortbread is one of the easiest forays into baking there is, and well worth the (limited!) effort.
Traditional shortbread is made from one part white sugar, two parts butter and three parts oatmeal flour, but all I had on hand was some white flour, which tends to be the most commonly used today. Fortunately, If you stick to the ratio of 3 parts flour: 2 parts fat: 1 part sugar, you can be pretty adventurous – perhaps substituting some rice flour, or cornflour to vary the texture without risking the integrity of the final product.
You can also add in a number of mix ins – mini chocolate chips, flavoring such as almond or vanilla extract, citrus zest of all kind, pecans, dried fruit, or even use fresh herbs such as lavender or rosemary.
Other wonderful aspects of the shortbread cookie: The dough can be made in advance, rolled into a log, and stored in your refrigerator for several days so that you can slice a few cookies off when you want them. They also ship fairly well and are great as gifts. And the greatest part is that there are no eggs in the batter so you can eat it raw with abandon.
And don’t forget the cookie crumbles! You can bake those too! (The rejects make great quality control for the cook…) Now, to avoid broken slices, just let the log sit at room temperature for a few minutes before slicing, and use a warm knife. I’m impatient however, so some of my cookies turned out like this…
Shortbread
Makes about 2 dozen
1 1/2 cups all purpose flour
a pinch of kosher salt
2 sticks unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
zest of 1/2 a lemon
1. In a bowl, mix flour and salt, and set aside.
2. In the bowl of a mixer, add softened butter and sugar, and beat on medium speed just until just smooth, about 2 minutes. Add vanilla extract, and lemon zest, and beat until combined. Set speed of mixer to low. Slowly add flour mixture to the mixer, and beat on a low speed until blended and just coming together.
3. Form dough into a logs, about 2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days). If it’s still slightly crumbly, don’t worry, pack it tightly in the log, and it should firm up in the refrigerator. You can also freeze the dough for up to one month, and if frozen, let the log stand at room temperature for 10 minutes. 15 minutes before taking the dough out of the refrigerator, preheat the oven to 350 degrees Fahrenheit.
4. Remove shortbread from the fridge and remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment or Sil-pat. Bake in the preheated oven until the edges are just slightly golden, about 12 minutes. Let cool to room temperature. (Cooling both allows the cookies to firm up so that they don’t fall apart, and will also help you to avoid burning your mouth on 350 degree butter.)
Cookies can be stored in an airtight container for up to 1 week, but believe me, they won’t last this long. They are also freezable, for up to a month.
Note: Recipe can easily be doubled, tripled, you name it. The main rule of thumb is to stick to the 3-2-1 ratio of flour to fat to sugar.
