Chocolate, part two

Today I made my mother-in-law's chocolate icing.  She has the best chocolate icing in the world, hands down.  You could make the crappiest cake in the entire world, slap this icing on it, and ppl will love you forever.  It's a thick, dense, fudgy icing, and ridiculously simple to make.  Hubby will not eat any cake with chocolate icing unless it's his mother's icing.  Well, he may eat it, but he'll complain bitterly the whole time.  Since his birthday is on Tuesday, we celebrated today.  I made a "yellow cake with chocolate icing".  He asks for the same thing every year.  I also made lobster tails, filet mignon, roasted asparagus, and baked potatoes.  Everyone said I should have taken a picture of the food plated for the blog because it looked so colorful, but I passed.  You'll just have to use your imagination.

I also went to Roots Market  today to see what kind of weird chocolates I could find.  I guess their buyer had a moment of sanity, because there weren't as many odd flavor combos as there was the last time. My kids and I plan to taste test them tomorrow.  I also thought it would be fun to compare the chocolate company's description of their product versus reality.  Let me bring up that Chocolate/Bacon combo from yesterday's blog...Vosges writes, and I quote:

Breathe…engage your five senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue

I am laughing as I type this.  Really.  I would write it more like this:

 Open the wrapper, smell the strong aroma of bacon.  Anticipate a marriage of salty and sweet.  Instead the bacon overwhelms the senses with the chocolate a pale second, detracting rather than enhancing the cocoa flavor.  The taste lingers on your palate as your taste buds frantically recoil...You notice the glossy shine of bacon grease on your fingers.  You crave some sweet-smelling hand soap...

Ok...I'm a little harsh.  I realize that obviously some people love this combo, but I can't see how.   I tried it more than once too, thinking perhaps the first time I was too hasty in my decision.  I wasn't.

So, see the fun and hilarity that may ensue from this? Especially if we take pictures!  I may have to spread the tasting out over two days - I think I bought about 8 bars - we'll have reviews on chocolate with maca; chocolate with chili; chocolate with rose and ginger, and a few more weird combos, as well as some "regular" unadulterated chocolate (Salazon!!!)

Now, I did promise you a recipe, didn't I?

Grandma T's Chocolate Icing (printable recipe HERE)

•  1/3 cup butter
• 1/4 cup milk
• 1 cup semisweet chocolate chips (that is a 6 oz package if you are curious)
• 1 tsp. vanilla
• 2 1/2 cups confectioner's sugar

Combine the milk and butter.  Melt in the microwave.  I find 1 minute at 60% usually does the trick.

Add the chocolate chips and vanilla, beating with an electric mixer til' combined.

Add the confectioner's sugar.  When combined, beat at high speed until the icing is smooth and glossy.  The icing may be a bit thinner than what you are used to.  This is NORMAL, because the butter and milk are warm.  The icing WILL THICKEN upon standing. I gave this recipe to a co-worker once, who wound up adding about 2 additional cups of sugar because it was too thin LOL because I forgot to tell her that small little detail.  The icing at this point is perfect for icing a bundt cake, or the second layer in your two layer cake.

You can let the icing sit for about 20 minutes to "harden up", but if you're used to working with it thinner, then go for it!  This recipe will ice a 9 x 13 sheet cake, an 8" round 2 layer cake, 12 cupcakes, or a bundt pan cake.

Enjoy!

Chocolate - part one

I tried to think of a catchy phrase ("Imelda Marcos you're in my whey" was a fleeting moment of genius) but I couldn't think of one...and when you come to think about it, chocolate is very simple.  It's sweet, it tastes good, and it usually only has two main ingredients - cocoa and sugar.  People try to make it complex by adding all sorts of weird stuff to it.

I discovered chocolate waaaaaay before doctors were saying "Ya know, this stuff can be good for you - in moderation".  I loved chocolate as a kid - my mom would give me some coin to spend Sunday after church (I won't tell you how much, cos that would really really date me) and I would get either two small bars, or one large one.  The large one was always a Mounds bar.  Chewy flakes of coconut smothered in a thick layer of sweet, dark chocolate.  I guess that's where my love of dark chocolate was born.  When my grandmother would send me a box of Russell Stover candies for Easter, I would eschew the milk chocolate (except for the coconut crispies) and eat only the dark.  Weird kid, I know.

Somewhere on the journey, I lost my fascination with chocolate.  Why? I dunno.  Maybe it had to do with my stomach problems (not interesting or life threatening, more of an occasional annoyance but one of the reasons I switched to unprocessed, fresh food and why I assiduously avoid green peppers and OJ and overindulgence in milk chocolate), or maybe I just grew up (perish the thought! me? grow up?!), or maybe I had kids, and I wanted them to be healthy, so I got rid of "junk" food.

The dark chocolate fixation never really went away though.  Every so often I would nibble a piece here and there, just to remind myself of what I was missing.  When dark chocolate became the fotm ("Flavor Of the Month" for those uninitiated into internet jargon) I was ecstatic.  I decided to try all variations - I mean...if they made them they had to be good, right?  Ummm....WRONG.  Srsly.

Some of the weirder combos I've tried: 

-Dark chocolate with Bacon.  Yes.  Bacon.  At first glance I thought "EWWWWW", but then I thought - I love bacon, I love dark chocolate.  Bacon is salty, might be good.  It wasn't.  It tasted like chocolate-flavored bacon which is pretty disgusting if you think about putting THAT next to your scrambled eggs in the morning. 

-Dark Chocolate with french bread.  Yup, some Frenchman that had too much wine probably slipped on the wet cobblestones after a night of discussing politics in the local cafe, and the french bread he was carrying fell onto the street, along with the melted bar of chocolate he had been carrying in his pocket all night (melted because the arguments got heated - those French can be quite passionate n'est-ce pas?) I know it sounds crazy, but suspend your disbelief and play along with me...So, he gets up, and being hungry after all that wine, examines his precious baguette and notices the melted chocolate on it.  Nonplussed, he takes a bite and breaks out into a drunken lopsided grin..."Magnifique!!!!!"  Umm...Jacques, sorry to burst your bulle (bubble), but no, stale french bread crumbs in dark chocolate does NOT taste that good.  Really, what were you thinking?

I've seen Dark Chocolate with Lavender but I don't have the guts nor the inclination to plop down $3 to try a bar.  Why? Because I think air freshener scents and chocolate need to remain separate.  Just sayin'.

I've also seen Dark Chocolate with Chili.  I think this could be a possibility - but if I want dark chocolate and chile together, I'll just make some Mole Sauce.  If you've never had homemade Mole, you are missing out - I haven't found a restaurant yet that can make a decent one.  But that's another blog post :)

Since Dark Chocolate is the fotm atm, companies are going to great lengths to tout their products - I had to laugh over reading The Nibble's reviews - was anyone a Seinfeld fan? I think Elaine wrote these descriptions - here's a quote:

the chocolate is strong and stout yet sweet enough to counter the fiery ginger, making the bar as a whole very feisty.

Ooook.  Thanks Nibbles.  Now I have an image in my head of a Green & Black's chocolate bar running around shaking their little cartoon fists at someone.  Feisty.

Vosges (the weird people that give you the Bacon and Chocolate bar) also have one called "Enchanted Mushroom" and for all you hippies out there, no, it is NOT what it sounds like...It's "infused" with reishi mushroom powder, which is one of those "supposed to be good for you" things that no one can explain why it's good for you, but the Japanese have been using it for years, so it must be good (honestly, I think those "health food" fotms are only good for the supplier's wallets - just my opinion)

Dagoba Chocolates also have some unique explanations for their odd pairings.  Perhaps they think if they make it sound exotic/romantic/exciting enough, ppl will plunk down cash for not so great chocolate? (I did - for that Bacon/Choc monstrosity that NO ONE liked - I gave it to five different people - all of them love chocolate, all of them went "EW")   They make one with "Chai essence" and I quote:

Chai tea spices, crystallized ginger and milk chocolate create an enlightened east-west infusion. Enliven your body, mind and soul.

Oooh...who doesn't want to "enliven their soul"?  Wow...let me go out right now and buy one so I too, can become enlightened and enlivened.  Maybe I'll give Buddha a run for his money.

Hmm...this blog turned into a bit of a rant...now, here's the good part.  Salazon Chocolate Company.  "Salazon" means "salted" in Spanish, so they are the "Salted Chocolate Company", and they sell salted chocolate.  OMG Salazon, muchisimas gracias for keepin' it real. Simple chocolate, simply good, organic ingredients, no weird combos with mushrooms and bacon (sounds more like a quiche)  The best chocolate.  Ever.  Reasonably priced.  Delicious.  Unpretentious.

Simple, real descriptions :  "Our original bar with our dark chocolate and our signature touch of sprinkled sea salt."  Nothing like "Explore your passions and taste the exotic - take a walk on the dark side with our chocolate sprinkled with zesty sea salt - spice up your life tonight!"  Ew.  That is SO not Salazon.
"Roam the world.  Eat salted chocolate" now THAT is Salazon :-).   Experience life, live each day to the fullest, and eat chocolate.  What better philosophy to live by?  All you really need to throw in there is "Love each other". 

Salazon has three types of chocolate (all dark):  One with sea salt, one with cracked black pepper, one with turbinado sugar (raw sugar) and sea salt.  All are equally scrumptious.  I have a small piece a day, and tell myself "it's good for you".   The sea salt brings out the chocolately sweetness; the turbinado sugar/salt combo adds more sweetness to those that crave it; the cracked black pepper brings a whole 'nother dimension to the chocolate - the best way I can describe it, is it brings out the "darker" side of the chocolate - the intense cocoa flavor that usually shares the spotlight with the sugar.

I don't work for Salazon.  I didn't even get a free candy bar.  But I do believe in getting good, honest independent companies out there that use fresh ingredients and make a DELICIOUS product.  Hence my romance with Trader Joes, Coffee Fool,  and Salazon.  If you don't have a Whole Foods near you, never fear, you can order Salazon Chocolate online.  Try it just once.  You will probably be cursing me after you do, because you'll be hopelessly hooked (I sent you a couple bars Tina!)

I love a simple, honest product.  Don't go putting weird stuff in chocolate like bacon, or lavender, or chai, or stale bread crumbs.  Put something in it that will enhance the flavor of the chocolate.  After all, isn't that why you bought the bar in the first place?

Imelda Marcos, you're in my whey!

I am the Imelda Marcos of cheese.  There I said it.  I'm a cheese whiz, a Parmesean queen, a Stilton supplier.  I'm a Bierkase buyer, a Dutch Mimolette doyenne, and a Fresh Mozzarella fanatic.  I nibble on Neufchatel, savor Saint-Andre, and go ga-ga for Goat cheese (or crazy for Chevre - same difference)  What Imelda and I have in common though, is we both have an overabundance.  She has shoes, I have cheese.

I can't go by a cheese section without seeing what's new.  If something looks appealing, I'll buy it - "Oh! that sounds good! I bet it would go great in a [insert dish of choice here]" Ka-CHING! The problem is, I never make that dish the cheese would go great in.  Then it languishes in my refrigerator for God-only-knows-how-long until I clean the fridge out, and notice I could supply the third world with all the penicillin they need from the mold growing on the cheese.

I decided to take out all the unopened packages of cheese and do an inventory.  Here's what I found, and that doesn't even include the opened packages.  You know, the pre-shredded cheeses - right now I have Mexican, Italian, and Italian with herbs, Sharp Cheddar, Parmesean (two containers) and Romano.  Oh, and a package of sliced Muenster. Erm...and an open package of wedge Parmesean for grating...umm..oops I forgot that package of sharp Provolone.  I think that's all of them.  Really.  Honest.  Cross my heart.

OK...here's the list:

1. Gruyere -which is...if you didn't know, an insanely expensive type of Swiss cheese.  I can't even remember why I bought it - for fondue perhaps?
2. Trader Joe's Apple Smoked Garlic Cheddar - I remember my salivating glands going into production when I read the title...I imagined putting it on a burger, eating it with sliced apples, putting it in scrambled eggs...you see the wrapper intact, don't you?
3. Mimolette - I love this cheese.  It's very hard, sweet and nutty, and tastes heavenly grated onto a baked potato, and good in little bites with beer.  You would not want to know how the rind gets its pitted appearance though.  That will be my little secret. It would ruin the romantic appeal of this cheese, trust me.
4. Cheddar - I don't know why I bought this - It's just an aged sharp cheddar from Vermont.  Perhaps for Christmas, and I never put it out?  It's MARCH now, people!!!
5. Andruil Baltic-style Farmer Cheese - I think the term "Baltic" appealed to me. I'm half Estonian.
6. Gorgonzola - I use this instead of Blue Cheese.  I find it creamier, mellower than Blue.  I use it in burgers, and on salads, (although Goat Cheese has recently taken it's place).  Which reminds me...I also have an open log of Goat Cheese in the fridge.  Mea culpa for not mentioning it above.  (Maybe if I sneak it in here, you won't notice)
7. Cranberry Chevre - OMG I love this cheese.  On a plain soda cracker.  Buy it, or wait til I post a recipe. Trader Joe's.
8. Asiago Cheese - This is a type of parmesean.  Not generic.  Nutty.  Yummy.  Good for grating, except I already have one of these open, in addition to two commercially grated containers *sighs* I need help.
9. Swiss - Yes, it's just plain swiss. I think it's left over from the Potatoes Dauphinois that I made at Christmas. Not sure. It could be from the quiche too.
10. Pecorino "Grand Old Man" - It's a cool name. It's in the parmesean/romano family line of cheese. It's made in Italy. I must have been Italian in a past life and yearning for my homeland when I bought this cheese.
11. Stilton with dates and oranges - Stilton alone is a hard cheese to take...it's strong, stinky, and in that "mold is good for you" cheese family (think Blue and Gorgonzola) However, mix it with dates and oranges, and you cut that stinkiness and it's pretty good. Though I would not know, I haven't tried it yet. It SOUNDS really good. This is a white Stilton. There are two types - white and blue. Bet you didn't know that.
12. Muenster - I am on a muenster cheese kick. I eat it for lunch with some roasted cauliflower and dried green beans. Don't knock dried green beans til you've tried them. They are yummy. I know, I'm weird. But it's good.
13. Cracker Barrel Sharp White Cheddar - Hubby likes this cheese. I think it got it for Super Bowl. We never used it.
14. Fig Cake with Almonds - This is not a cheese. However, I am also obsessed with Fig Cake. It's a very hard, dense bread type thingie that tastes really good if you put cream cheese or goat cheese on it. A little goes a long way. However, I usually eat it for a few days then forget about it. It's like fruitcake in that it never goes bad. It could also be a handy weapon if you have an intruder break into your house, so be sure to keep that pointy tip. Those fig cakes can be lethal.
15. Stilton with Dates and Oranges - Sound familiar? It should, because this is also #11. It sounded so good, that I had to buy it again, because I didn't realize I had a wedge from the first time I bought it. Now I have to think about what I can do with this. Perhaps a salad binge is in order.
    

I am taking suggestions as to uses for the above cheeses.  I should really find a 12-step program for Impulsive Cheese Buyers.  Right now though, I guess I'll go eat my lunch.  Two slices of cheese down, many more to go.  BTW...See Cheese #12.

my lunch

Oatmeal is good for you...

...even if it's in a chocolate chip snack cake.  Hah.  Keep saying it over and over to yourself, and you might begin to believe it.  Actually, it's better for you than one of those icky store bought mixes that pass for cake. 

I must confess, I'm not a baker.  It's not that I don't know how to bake - I've made my fair share of tortes, mousse, buche de noels, and various and sundry cakes, cookies, and pies...I just prefer cooking.  I am guilty of buying a mix if the family wants cake, simply because I lack the passion to make it from scratch.  However, there is one exception.

Chocolate Chip Oatmeal Snack Cake!

I always tell myself "it's good for you!" as I cut a slice and chow down.  And it is, I guess.  Still sweet and chocolately, but it's sweet and chocolatey goodness made from oats.  Did I mention it's easy?  Did I also mention you don't even need a mixer? No? I didn't? hrm, I must be slipping.  You don't need a mixer, and it's super easy to make! There.  Now get out all your ingredients and read on.

Ingredients: (Printable recipe HERE)

3 eggs
1 stick of butter
1 cup brown sugar (packed) (Packed means you pack it down lightly with your fingers)
1 cup granulated sugar
1 3/4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup rolled oats (This can be any kind of oats - in a pinch, if you have a hankering for the cake, but are out of the canister of oats, you can use the instant microwave oatmeal in a pouch.  Just try not to get too much of the sugary powder in the measuring cup - I've used maple brown sugar with good success - 3 pouches = about a cup)
1 3/4 cup boiling water
2 TB cocoa powder (This is not your powdered chocolate milk mix like Quik or Swiss Miss.  This is unsweetened cocoa powder.  HUGE difference)
12 oz. package chocolate chips (This can be any kind of chocolate chip - milk, semisweet, mini, chunky, who cares? whatever is in your cupboards will do)
3/4 cup chopped pecans (You can use any kind of nut you have in the house except perhaps peanuts.  Walnuts, hazelnuts will also work well in this recipe.  Heck, you could even combine whatever you have!)
3/4 cup coconut (*optional)

1.  Preheat the oven to 350.  Get out a 9 x 13" baking pan and spray with non stick cooking spray.

2.  Pour the boiling water into a large mixing bowl.  Add the oats.  Cut the butter up into 8 pieces and throw it into the bowl.  Let the whole thing sit for ten minutes while you go do something fun.

before adding the butter

after adding the butter

3.  Now, the butter should be melted, and the oatmeal should have absorbed some of the water.  Get a whisk, and add the eggs - whisk well, making sure the yolks are broken.  Add the sugars and vanilla, and whisk again.  (You really just need to make sure the eggs are slightly beaten, and all the ingredients are well combined.  You don't need to kill the batter)

4.  Take out a scraper - (you know, those rubber thingies you scrape the bowl with to get out every last bit of gooey goodness) Add the flour, cocoa, salt, and baking powder, and mix well.  Fold (remember that term?)  in HALF of the chips, and HALF of the nuts.  If you are using coconut, put ALL the coconut in.  

5.  Put into the greased 9 x 13" pan, and sprinkle the top of the batter with the remaining chips and nuts.

before baking

6.  Bake in a 350 degree oven for 40-45 minutes, or until either a) a toothpick inserted near the center comes out clean (unless of course, you've hit a chocolate chip) or the top springs back when you lightly touch it. 

done!

Cool on a wire rack.  It serves 16 generously.

hahaha.  Ben looking longingly at the cake

  (Here's a piece cut, with my son in the background waiting for me to take the pic so he can devour the cake.  Luckily the cake is hiding his mouth.  He's probably drooling for its yummy goodness.)

Restaurant rant...

Hubby and I ate at a local restaurant the other night.  We had eaten there once before, around New Year's.  The food was very good, except for my dish (that the waitress recommended) which was absolutely horrid.  The other thing was the waitress and her adamant insistence that there was "nothing wrong" with the flat soda that she served my teenage kids "It's an 'off brand'" she said, and refused to even consider getting replacements (What even happened to "the customer is always right"?) Hubby went to get the manager, who then explained that they were having problems with the upstairs soda fountain.  She got us sodas from the downstairs bar which were nice and fizzy.  It was at this point that I realized our server had lied, and perhaps the duck confit manicotti was not the best choice (It wasn't). Which really ticked me off - because when I ask a waiter "What's good?" or "What do you like?" I expect an honest answer. Don't give me an item on the menu that the chef or manager tells you to push because it's not moving or it's getting old . Seriously.  There is no WAY she would have liked that dish she recommended to me.  It was wrong on so many counts.  The restaurant had been opened for only three weeks back then, so we decided to give it another try - perhaps they had worked the kinks out, etc...

Back we went.  Except this time, it was worse.  After I tasted the salad, I wondered if the chef had even tried any of the dishes he was sending out?  I realize that taste is subjective, but honestly...the signature salad of the restaurant should be well...tasty.  When I ordered, I had asked about a seafood dish that had a tomato tarragon au jus.  I was told the au jus was already made, so they could not make the au jus without tarragon, which I hate. This kind of sent up a red flag for me.  A tomato au jus takes about five minutes to make, if you've roasted the tomatoes ahead of time.  Do you think an au jus sitting around for hours stewing on a warmer will taste better, or one that is freshly made and plated right before serving?

Mediocre food is what you expect from franchise chains. Sometimes there are exceptions, but most of the time you go to a franchise with your kids to get a break from cooking, and to get a decent meal. You do NOT expect mediocre food from a restaurant where the bill was $100 for two people, nor should you stand for it. My daughter gave an audible gasp when I told her what I said to the waiter when he asked "How was everything?" I hesitated for a moment, then very nicely replied "Well, do you want me to say it was fine, or do you want me to be honest?"


It seems like we as a society put up with sub par in order to avoid making waves. Why is that? Have we been so conditioned NOT to make a fuss? I didn't cause a scene, I didn't raise my voice, I simply told the waiter why I only had two bites of my main course. And then he agreed with me! Next thing you know the owner comes over, and wants my opinion, since he confesses he has some kitchen woes. I repeat my concerns and opinions yet again. The owner takes the check and says dinner is on the house, then invites us back in a few weeks when hopefully his chef will have his act together.  He said he'd send out 4 or 5 dishes he knows his chef can make well.


Here then, is my "beef" - Why send out dishes you know your chef excels at, and leave the rest on the menu?  Doesn't that make going to the restaurant a crap shoot?  Maybe next time I should just bring a dart, close my eyes,  and throw it at the menu - I'd have the same chance of getting a good meal.

It's sad, because I would love to see this restaurant succeed.  Our little town needs a good, Italian restaurant.  The ambience is great, the service is impeccable (except for that waitress the first time) and the calamari are to die for - light, airy, crispy and tender.  But everything else? meh.  Instead of trying to put a "spin" on something - why not stick to the traditional, and just make good, fresh, regional Italian food? 

I don't  think the food has to be fancy.  It just has to be good.  People will come back, heck I'd even overlook sub par service if the food was amazing.  That's why the majority of people go out to eat.  They want something better than what they can get at home.  My favorite restaurant in Chinatown is a place called Wo Hop's on Mott Street.  The waiters are surly and rude, they have tables put together in long rows that you share with strangers.  But the food is fresh, and GOOD.  Even at 2 am in the morning. If you are ever in NYC, you *must* go there.  (Don't go upstairs - that's for tourists.  You have to go downstairs.) I have yet to find a Chinese restaurant with food as good as Wo Hop's.  Damn you Wo Hop's.

I cook with fresh ingredients as often as possible.  Fresh meat, fresh veggies.  The only thing canned I use are tomatoes, and in the summer, I make my own sauce.  It takes about 10 minutes.  You can definitely taste the difference between fresh and processed food.  Make fresh food in your restaurant (and you would be surprised that some restaurants use frozen entrees), and people will come back.  Keep it simple if you have to.  Taste what goes out of the kitchen.  If you don't have a kitchen that can support "fancy" dishes, don't make them.  Make something good that your kitchen CAN support, even if it means changing the menu.  To me, that's just common sense /shrugs

Trader Joe's and what is has to do with cooking...and my life.

I love Trader Joe's.  If you happen to be unlucky enough to live in a state without one, I'll enlighten you. (Tina, I'm sorry to tell you the closest one to you is 602 miles away in Santa Fe, NM.  Just tell Robby to gas up the car and take you out there mmm...k? LOL.)

I can't really remember when I discovered Trader Joe's.  However, I've become a fanatic within the past few years.  I would brave the Baltimore Beltway (I don't know which is worse, DC or Balto, but they're both pretty bad - I've lived near both) and drive 21 miles to the one in Reistertown just to get my TJ fix, until they built one in Elkridge, which is a mere 15 minutes from my house.  Just walking into a Trader Joe's you get into a good mood.  Why? Well, I can list a few reasons:

1. The employees always have a smile on their face.  Seriously.
2. The employees wear hawaiian shirts - (Now, if they only offered free drinks in a coconut!)
3. There is not a hint of MSG to be found in any of their products.
4. Most of the stuff is organic.
5. It is very reasonably priced for organic/natural food.
6. They have stuff no one else has (like edamame hummus - Yum OH!)
7. I love their cheese selection (I am the Imelda Marcos of cheese - unfortunately, my consumption doesn't always equal my purchasing..."ooooh! that looks yummy!" I say, snatch it up, and it's a new science project in my fridge a few months later)
8. They have some awesomely cute cashiers (I found my daughter's future husband at the local Trader Joe's, but he doesn't know it yet), and the ones that aren't cute, are so friendly you'd swear you were in California - and that makes them cute.

Trader Joe's doesn't have a huge spice selection - but they have Himalayan sea salt, black pepper, and an "everyday seasoning" grinder.

I get my himalayan sea salt there - it's $1.99 for a grinder like this, yet at another organic market, they want $6.99 for the same size jar. holy moly!  The funny thing is, I just figured out what the tops are for - you know those clear, sort of flat lids on top?  I always thought it was to keep the grinder dust free and sanitary.  Well, I'm sure it does that, but...you can also leave the lid on, turn that sucker upside down, and grind your little brains out until you have the amount of seasoning you want (If you are a measuring type of person - which I'm not)  I found this out completely by accident when I wanted about a teaspoon of sea salt to throw on my roasted cauliflower (and omg that is another blog post - but you are in for SUCH a taste sensation!!!!), I grabbed the grinder - and those pink crystals are a little tough to grind...and all of a sudden, a light bulb went off over the top of my head (I swear if you were with me, you would have seen it) and I turned the grinder upside down with the top still on and ground out the amount I needed.  I had to laugh, because after I realized it, it was so obvious!

There you can see some fresh pepper I ground for illustration.  This only works by the way, with those grinders whose tops sort of 'snap' on.   This discovery sort of made my day.  I was very proud of myself for having figured this out - (being the eternal optimist, I chose that route instead of the "omg how blonde can you be to not have known this sooner?!!!" route...)

Any rate, it's a great place to go - if you don't have one near you, go to their website and tell them to get a construction crew out there pronto.  If you DO have one near you - try the goat cheese with cranberries.  If you are hesitant about trying goat cheese, because the name intimidates you, let me assure you, the only part of the goat that's in this cheese is the milk.  It's similar to feta, but when it gets warmed, it gets creamy, which makes it absolutely YUMMY in a seared scallop salad with baby greens and a mustard vinaigrette dressing.  It's a tangy cheese, with a bit more bite than cream cheese.  It's meant to be eaten with a cracker or some fruit, or crumbled over a salad.  This cheese they sell has cranberries around the outside, and is a good choice for someone's first foray into goat cheese, especially if you love cranberries. They also have an onion flavored cheddar which is yummy on hamburgers, apricot stilton, go and have fun trying all the different varieties.  The final thing I will suggest is their edamame hummus

At first I was hesitant to try this, being a hummus purist, but I'm so glad I did.  Paired with pretzel sticks, it's a nice healthy snack alternative to chips and dip!

If you have a Trader Joe's near you, and haven't yet experienced them - what are you waiting for? Hop in your car, stay awhile, have a cuppa joe (on them!) and sample their latest tidbit (free!)  Shop knowing you'll not have to check labels for MSG, the ingredients are natural or organic, and the prices reasonable.  What more could you want?

Rosemary, Potatoes, and waxing poetic: Part Three

Since I love to cook with fresh herbs (you get the best flavor from them, really!) I use a chopper - if you don't have one, I highly suggest picking  one up.  I got mine at Tuesday Morning, and it was reasonably priced.

These have extremely sharp blades, so I do not suggest running your finger along the edge to see if it's "sharp enough". Wash the blade by hand, don't put it in the dishwasher, it will dull up. Chop your herbs/spices with a rocking motion

And in a matter of seconds, you have your herbs as finely chopped or as coarsely chopped as you wish

It's really a must-have kitchen tool if you use fresh herbs a lot (which I do) and if you have five thumbs in the kitchen (which I don't, but it makes my life SO much easier).  The board has a shallow indentation, which keeps the majority of the herbs I am chopping IN the bowl instead of scattered on a flat board.  I can chop as little as a few sprigs of rosemary to a whole bunch of parsley, and not worry about fingers being partially amputated, or my hubby cautioning me around knives. 

Hubby has a memory like an elephant.  Back in our dating days, I was over at his apartment making dinner. I accidently cut myself on a knife he had.  It didn't even leave a scar. However, he still remembers the incident and admonishes me every time he sees me wielding a knife. That happened about 22 years ago and I haven't cut myself on a knife since then.  In fact, the only reason I cut myself was because knowing his lack of culinary prowess in the kitchen and the paucity of cooking paraphenalia in his cabinets, I just assumed the man would not own a sharp knife :-P.  Well, he DID have a sharp knife - One.  That I used and cut myself on slicing potatoes.  This knife had a serrated edge and looked like one of those inexpensive steak knives you pick up for like $2 in the supermarket.  You know the kind - with the brown plastic handle? Except it wasn't. (Thank you brother in law Eric who at the time was a college kid trying to make a buck selling Cutco knives on the side).  It lulled me into a false sense of security with its plastic handled demeanor, but in reality you could probably shave your legs in a pinch with a Cutco knife. Luckily it was a minor injury and it didn't even leave a scar, but that still doesn't stop hubby from cautioning me.  Oi.  All the more reason for getting one of these chopping block curvy knife thingies so you keep all your digits away from the sharpiness and you keep hubby/friend/so/parent/roomie from nagging you about the possibility of a trip to the Emergency Room.