“….and I’d like that pureed”, Part I

08/19/2015 by Laura 10 Comments

A few friends and followers have commented on my lengthy absence from this space. That makes me smile! I will try to explain. This post has been writing itself in my head for the last 8 weeks. I’ve thought of every clever way I could possibly choose to tell this story. You know….these are the best of times and the worst of times and life is what happens while your busy making other plans, kind of stuff.

In early July, I accepted a sales position with a fantastic company as a Regional Sales Manager. I have represented many wonderful brands over the years, and I am thrilled to now be working with the #1 popcorn company – Angie’s Artisan Treats! The products are sold in hundreds of stores across the country, in brightly colored bags, with BOOMCHICKAPOP(®) written across the front. I am so thrilled to have joined this team of wonderfully talented, creative and hard working folks. I am truly honored and blessed. I cannot wait to come up with a few popcorncentric recipes, someday soon.

On July 7th, I traveled to Denver to join my sales team for a 2 day fall/winter planning session. Though my start date was officially July 20th, I did not want to miss out on the learning’s shared at this meeting. I immediately felt comfortable with my team! We were scheduled for a full day of planning and an evening of fun at a Rockies baseball game! During an afternoon break, I noticed an email from Dave, asking me to give him a call. Since I was in a cellular dead-zone I replied, asking him to let me know what was up via email. I received the following message: The doctor called with the results of my biopsy. It’s not good. My face went white, my hands were shaking, and my throat fell through my body, down to my knees. Keep in mind, I am in a meeting room with 6 people I’ve just met, who are counting on me to help them accomplish company goals for the remainder of the year. My boss noticed my rapid change in demeanor asked me if everything was “ok”. I said no. I told him that Dave had a biopsy on a little lump on his neck, July 2nd, and he had just emailed me that it was not ok. We found a phone that worked and I called Dave. He let me know he was seeing the doctor the following day. I made the decision to head back to Seattle. My team texted Uber, a car arrived quickly, and I managed to get to the airport in time for a 6pm flight. By then, the tears had started and they would not stop! I got to the Alaska airlines desk and told them I had a family emergency and absolutely needed to be on the next flight. The very kind agent got me a seat, listened to my story, told me everything would be ok and sent me off with a full box of Kleenex. I’m really sorry I did not catch her name. I hope she knows how much I appreciated her kindness and ability to say the perfect things to me at that time.

We got to the doctors office the next morning, a few minutes early. Me with my notepad and Dave with questions. We heard the words: cancer, radiation, chemo, surgery, recovery, treatable, curable. It’s not that we had never heard those words before, it’s that those words were now on my husband’s chart, along with his name, social security number and birthday. My husband Dave, the guy who had never spent a night in a hospital; except at my bedside, never broke a bone and had one or two stiches once or twice in his entire 58 years. We asked and received answers to many questions, and left with many more. We would not see this doctor again, as she and our primary care doctor, had arranged for us to meet with a doctor who specialized in Dave’s particular type of cancer. We spoke with our primary care doctor and confirmed it would be ok to wait to see the specialist after our week at the beach, which we had planned as my “between jobs vacation”.

With a July 24th appointment confirmed and our concerns of immediacy laid to rest, we put all our energy into our upcoming week on the Oregon Coast! We needed the rest, relaxation and diversion! We had stayed in the same rental house in Cannon Beach for over 15 years. Sadly, it is no longer available. We found a fabulous pet friendly house a little further south in Rockaway Beach, right on the beach and next to an awesome restaurant! I cooked two things during our vacation: baked potatoes to go with steaks Dave grilled and blueberry muffins, with berries from our garden. Dave and I ate every fish / shellfish available in it’s finest fried form, tried numerous offerings of the Oregon Coast’s best chowder and drank every IPA we could find. It was glorious. Cooper, our younger dog had never seen the ocean. He is fearless and adventurous and, as predicted, ran straight into the waves with total abandon!

The best calamari either of us have ever eaten was at the restaurant next door to the house we rented in Rockaway Beach. We had calamari and oyster shooters 5 nights in a row! Dave also had a dang good burger and I enjoyed a few fabulous salads at the Sand Dollar Restaurant. We sat at picnic tables on the patio with Cooper and Jasper tucked under our feet.

The fried oysters and clam chowder from Old Oregon Smokehouse were also a hit!

The last two weeks in July included a trip to Minneapolis for the first days of my job, and a Sunday afternoon gig for Dave’s band: The Fentons. The trip to meet the rest of the folks at my new company, and and the gig all were fabulous. I finally read the manual on my year old camera, and managed to record The Fentons 60 minute performance, flawlessly. After the gig, Dave had to let the band know of his condition. With surgery pending, decisions had to be made and scheduled gigs had to be cancelled. It was one of the hardest conversations he has ever had with the 4 guys who have been friends for over 35 years. We also made the decision to delay our long overdue bathroom remodel that we had scheduled for September. We talked about cancelling my Paris birthday trip, but decided we would wait to see what the specialist had to say.

We met with the doctor who would take over Dave’s case on Friday, July 24th. We heard more words, conditions and scenarios that we had never, ever considered alone or in the combinations suggested! Further tests were scheduled, including a PET scan, to possibly determine the source of the cancer. Surgery to remove the tumor as well as the suspicious tonsils, would be scheduled soon after. On the way home in the car, Dave told me he was done, if he could no longer eat or sing. I assured him, that would not happen.

Dave had surgery on Friday, August 7th at 7:40a.m. His tonsils were removed robotically, and numerous tissue samples were taken to be biopsied. Though the PET Scan indicated the source of the cancer was likely a tonsil, subsequent pathology did not confirm it. Dave has been an amazing patient. He has not complained once and he has bounced back quickly. The removal of the tumor on the right side of his neck, left him with a six-eight inch incision. He has lots of ideas to explain the resulting scar, once this is all behind us. Dave will meet with the radiologist and the oncologist next week. After that, the treatment plan will be determined. The waiting is the hardest part.

I titled this post…. “and I’d like that pureed” Part I. I’m guessing you might be wondering how this story and how this food blog are going to relate! Dave was instructed to eat only soft food after his surgery on August 7th. When the doctor told me he would be required to eat soft/pureed foods, I totally panicked. You don’t recover from major surgery eating ice cream and mashed potatoes, unless you’re 4 or 5. Additionally, what was I going to eat during his recovery, that would not make him go crazy if he could not have it. I looked at the menu the hospital provided. YUCK. Poorly seasoned, tasteless food only gets worse once pureed. So, as I always do when I need to learn anything, I got on line. I read, researched, dug my Nutri Ninja out of the cupboard and started cooking in preparation for his home coming on Monday, the 10th. I will share my recipes, ideas, and shortcuts with you via Part II of this post.

Have a wonderful evening,

Laura

Let the grilling season begin!

06/10/2015 by Laura Leave a Comment

Summer has arrived ahead of schedule in Seattle. We are experiencing record breaking temperatures in the low 80’s. Our garden is loving every minute of it, and I am certain I will have ripe tomatoes very soon.

As you know, we grill all year ’round for pleasure, but when it is as hot as it is, it is out of necessity.

One of our summertime favorites is Dave’s bbq chicken. As I’ve mentioned in previous posts, low heat and frequent turns result in moist, juicy and tender chicken. We love the whole chicken legs as they cook evenly and have lots of flavor. Our favorite side dish is our traditional potato salad. Did you know nasturtiums flowers and leaves make lovely garnishes and they are edible! Stay cool and enjoy!

BBQ Chicken and Potato Salad Directions

Have a wonderful evening,

Laura

Strawberry Rhubarb Shortbread Bars

05/31/2015 by Laura 2 Comments

This is one of my favorite weekends of the year. Amma is here in the Pacific Northwest as part of her summer tour. For many years, my dear friends Andrea, Sharon and Andrea’s son Jack have migrated to Seattle from Vancouver, BC to attend Amma. This year was no exception. To celebrate the visit, we made a glorious meal for Saturday’s dinner. Dave made his world famous macaroni salad and barbecued chicken. We also had some of the best early summer corn we have ever had. My contribution was the strawberry-rhubarb shortcake bars I concocted on Saturday afternoon. I had gone to the produce stand to get things for juicing. When I saw the bright red stalks of rhubarb sitting next to the strawberries…. I decided I would come up with something for dessert. I didn’t want to make a pie as I was also making quiche for the weekend, and I am not that into pie crust in the first place. I wanted something everyone could just help themselves to; like a bar cookie. A quick internet search led me to Carla Hall’s Strawberry Shortbread Bars. Perfect….I just had to incorporate my rhubarb. None of us care for things “too sweet” and the contrast of lemon, rhubarb and strawberry is a total winner. This recipe could actually accommodate any summer fruit. Blackberries rule, here in Seattle, which has me thinking about a blackberry, Thai basil and lime combination. Ooh la la!

Strawberry Rhubarb Shortbread Bars

1/2 pound butter softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 3/4 cup all purpose flour

1/2 cup almond flour

2 cups sliced strawberries

2 cups sliced rhubarb

1/4 cup lemon juice

2 teaspoons finely grated lemon zest

2 tablespoons of sugar

1/2 cup Strawberry Jam

Heat the oven to 350′. Prepare a 9 x 13 baking pan by greasing it with a little butter.

In the bowl of the food process combine the butter and the sugar. Add the vanilla, salt, flours and pulse until coarse and crumbly.

Set aside about 1/2 cup of the mixture in the refrigerator. Pat the remaining dough into the prepared pan. Make sure it is even. Poke the shortbread with a fork to allow steam to escape. Bake until lightly brown around the edges, about 15 minutes. Remove from the oven and let cool.

While the shortbread is baking, prepares the strawberry rhubarb mixture. Place the lemon juice and remaining sugar in a medium pot. Warm over medium-low heat. Add the rhubarb and bring to a simmer. Cook the rhubarb until it is soft, about 7 minutes. Add the strawberry jam and return to a simmer. Add the sliced strawberries and cook another 5 minutes. Add in the gated lemon zest.

Spread the mixture over the shortbread. Make crumbles out of the remaining shortbread dough that was chilling in the fridge and sprinkle them over the top of the fruit mixture. Return the pan to the oven and bake until the shortbread crumbles are golden.

Let cool and refrigerate. Serve with a big scoop of your favorite vanilla ice cream.

Enjoy, with gratitude and great friends!

Have a wonderful evening,

Laura

Laura’s Baked Rigatoni

05/26/2015 by Laura Leave a Comment

“Life is what happens while your busy making other plans.” We both have a lot going on, leaving very little time for this piece of my heart. I will get back to regular posting soon, and I promise to end the year with a bang! Meanwhile, I want to share this quick and easy casserole with you. It saved us from expensive takeout Monday night.

After spending the weekend pruning, planting, mowing, trimming, mulching and composting, neither of us were anxious to grocery shop and then cook. After digging through the pantry and the refrigerator, we came up with this version of baked rigatoni. Not your typical Memorial Day fare, but a great week night meal. This recipe makes about 8 servings; enough to freeze for a future “I don’t feel like cooking” dinner. Enjoy!

Laura’s Baked Rigatoni

1 package Rigatoni, Ziti or Penne dry pasta (about 12 ounces) – cooked al dente, drained and cooled

1 jar of your favorite pasta sauce, about 24 ounces

1 can diced tomatoes, drained, about 14 ounces

1 large red bell pepper, chopped

1 sweet yellow onion, chopped

4 cloves garlic, minced

8 ounces crimini mushrooms, sliced

1 small eggplant, diced into 3/4″ cubes

2 lbs. Italian Chicken sausage

1 12 ounce package mozzarella cheese, cut into small cubes

1/2 cup grated parmesan cheese

1 tsp. Italian seasoning

salt and pepper

2-4 tablespoons of olive oil

Prepare the pasta al dente, according to package directions. Do not overcook. Drain the pasta and let it cool in the colander.

Prepare a large baking dish / casserole by lightly spraying with oil. Pre-heat the oven to 350′.

Heat 2 Tablespoons of olive oil in a large skillet, over medium high heat. Add the onions, garlic, bell pepper and eggplant. Saute about 10 minutes, until vegetables are softened. Transfer to a large mixing bowl. Add another Tablespoon of oil to the pan and sauté the mushrooms, about 6 minutes, until soft. Transfer the mushrooms to the mixing bowl. Add the last Tablespoon of oil to the pan and brown the sausage thoroughly. Remove the pan from the heat and let the sausage cool down a bit. Transfer the sausage to the mixing bowl. Add the cooled pasta, diced tomatoes, pasta sauce, Italian seasoning and mozzarella cubes to the mixing bowl. Mix thoroughly. Taste for salt and pepper and add accordingly.

Pour the mixture into the baking dish. Top with the grated parmesan cheese. Cover with foil and bake until bubbly, about 40 minutes. Remove the foil and cook another 10 minutes.

Enjoy with crusty bread and a crisp green salad.

Thanks for visiting. Have a wonderful evening.

Laura

In memory of our beautiful kitty, Phoebe.

Grilled Halibut with Asparagus, Lemon and Spring Pea Risotto

03/28/2015 by Laura Leave a Comment

There are many things that alert us to the arrival of Spring; the dainty pink flowers on the flowering currant bush in my garden, surprise appearances by tulips and crocus, and the frequent sighting of big, orange robins. There are two more things that assure me winter is behind us here in the Pacific Northwest, and that is the appearance of fresh Alaskan halibut and the seasons first asparagus. While the possibility of eating halibut and asparagus 5-7 times per week for a solid month thrills me beyond belief, Dave does not feel the same way. So, in an attempt to reach a bit of a compromise, I decided to “hide” the asparagus in a rich, creamy, cheesy risotto. I will be making this again! The combination of vegetables in this risotto is only limited by what’s available at the farmers market!

For the Risotto, inspired by this recipe

6 cups stock – I used organic chicken stock

2 Tablespoons of olive oil , plus Tablespoons of butter

1 large spring leek, washed and diced

1 cup Arborio rice

1/2 cup dry white wine

10 stalks medium size asparagus, trimmed and cut into 2-inch lengths

1 cup frozen petite peas

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley leaves

1 Tablespoon fresh chopped tarragon

1 cup finely grated Pecorino Romano cheese, plus more for serving

Coarse salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil and 2 Tablespoons of the butter over medium heat in another saucepan. Cook the diced leek, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and additional 2 tablespoons of butter. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

For the halibut

Heat the grill thoroughly. Oil the grated very well.

Season the halibut with a drizzle of olive oil and salt and pepper.

Grill flesh side down 5-7 minutes. Flip and grill an additional 5-7 minutes. Do not over cook this beautiful, delicate fish.

Thanks for visiting. Have a wonderful evening.

Laura

Chicken “Tortilla” Soup – Paleo Friendly

02/21/2015 by Laura 1 Comment

Dave and I continue to explore Paleo eating. The elimination of grains, beans, legumes, sugar, dairy and alcohol has benefited us both greatly. I mentioned earlier we had excellent blood pressure readings at our recent physical. We received our blood work results last week and they were the best in years for both of us. Dave’s were actually better than mine. I attribute that to his twice daily walks with the dogs and a lower stress life style. I intend to join him more frequently on the walks, which will help with my numbers and the stress!

We don’t feel deprived or miss much of anything eating this way. But when we were both craving Chicken Tortilla Soup, I was concerned with what I could substitute for the standard corn tortilla. I had 4 or 5 sweet potatoes sitting on the counter smiling up at me! A-ha…. I will julienne and toast them. It was a perfect solution and it worked beautifully.

Chicken Tortilla Soup with Sweet Potato Strips

inspired by this recipe from Food & Wine magazine

6 tablespoons coconut oil

1 onion, chopped

4 large cloves garlic, smashed

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 quarts chicken bone broth or homemade stock

3 cups canned crushed tomatoes in thick puree (one 28-ounce can)

2 bay leaves

2 1/2 teaspoons salt

1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)

1 3/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces

1 avocado, cut into 1/2-inch dice

Lime wedges, for serving

Julienne 1 large sweet potato. Oil a baking sheet with coconut oil. Place the sweet potato strips on the baking sheet. Place in a 300′ oven to toast. Stir every 15-20 minutes to ensure even cooking. This process will take about an hour. Cook until the strips are dry and crunchy.

Warm 2-3 Tablespoons of coconut oil in a large heavy soup/stock pot. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

While the soup is simmering, prepare the chicken. Cut the chicken thighs into bite size pieces. Add a couple of teaspoons of coconut oil to a large skillet. Season the chicken pieces with salt and pepper and sauté until they are a little brown. Set aside.

Blend the soup using an immersion blender or by transferring the contents to a blender. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 10 minutes.

To serve, ladle the soup into a bowl. Top with sliced avocado and the toasted sweet potato strips. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Enjoy!

For those of you who do not remember what is under the snow, here are some “first signs of spring” shots from my garden.

Thoughts on the Paleo Diet and MSLS Nutty, Grain Free, Gluten Free Paleo Friendly “Granola”

02/10/2015 by Laura Leave a Comment

Have you heard about the Paleo Diet? It took awhile for me to be convinced that “eating like a caveman” was logical, sensible, necessary, or could in any way, provide a more positive outcome, than any other “trendy” diet. Well, I am here to say I was wrong! I’ve observed numerous friends, not only lose excess weight, but also be transformed into healthier, younger versions of themselves after only 2 or 3 months of changing their diet. Motivated by witnessing many of these transformations, I read many books, a lot of research, and hundreds of recipes. In early January I gave up grains, legumes, beans, sugar and dairy, in all forms. Was this easy? Hell no! Am I happy eating like this? You bet I am. (I will not go into detail why these specific items are “banned”, as there are numerous books, documents and research studies that go into detail available in bookstores, libraries and on-line.)

The interpretation of the Paleo diet I am sharing with you, is my own. First of all, this is not really what I would think of as a “caveman” diet. I am not grilling brontosaurus burgers and I’m not gnawing on tree roots. I am eating a pre-industrial revolution, pre-processed foods, non genetically modified, non-hydrogenated, non-sugar laden, non-messed up with hormones, pesticides or antibiotics diet of fruits, vegetables, meats, poultry fish, nuts and seeds. You are right; it is not easy. Most of my food is prepared from scratch, right on down to the mayonnaise. Every label of any item considered for consumption must be thoroughly scrutinized for sugar; in all it’s clever “non-threatening” disguises, GMO laden soy and canola – in any form, preservatives that we have been convinced are just fine and all sorts of other things that I never gave a second thought to. What I have learned in digging deep into the science behind the Paleo diet, is just how impactful these “acceptable” ingredients can be on our brains and bodies, throughout our lifetime. I thought I was eating “right”. Organic, natural, hormone and antibiotic free whenever and wherever possible. What I have learned is how a few changes can significantly improve my health. Again, these are my interpretations, based on my research and personal experiences. I have made these decisions for myself with no intention of recommending what anybody else should do. Except Dave….He has to eat what I cook.

In six weeks I have strayed from the guidelines of the diet only slightly; by consuming a glass or two of wine socially. In six weeks I have lost 12 pounds and I have more energy than I have had in a very long time. I am sleeping like a baby and, when taken a week ago, my blood pressure was about what it was in my 20’s. In six weeks, the life long patch of eczema on my elbow has all but disappeared; confirming my long-held suspicion of a wheat sensitivity. Can I and will I eat this way for the rest of my life? I don’t know, but I can say I will continue to follow the guidelines until I have finished losing the weight I need to and until my “numbers” are where I want them to be. I do know that I will pay far more attention to “hidden” ingredients and that if I choose to ingest sugar, in any form, it will be rare. Honestly, removing things like bad fats and processed sugar from your diet changes what you crave. If I miss anything, I miss cheese, yogurt and sour cream. I will add dairy back slowly; at some point, and determine if I have any negative reactions to it. Is this way of eating more expensive? Maybe a little, but not much overall when I consider the items I am no longer buying. The secret to any eating plan is just that; PLAN. Having food on hand is key. Making sure you have dinner leftovers for tomorrows lunch and healthy grab and go items in easy reach makes things a lot easier.

If you do need to grab something quick, my favorite sweet is anything from Hail Merry – macaroons, nut mixes and chocolate tarts, and my favorite protein / savory are the jerky bites from EPIC. (These are not PAID endorsements; I have not received any form of compensation. These are my personal “always in my backpack” lifesavers.)

Since we rapidly depleted $22 worth of mail-order No-Grain Granola, I decided I best figure out how to make this tasty breakfast alternative, myself. I am so happy I did! After reading numerous recipes and ingredient panels, I decided on a combination that would work for us. I spent about 20 minutes in the bulk bin section at my favorite store bagging up all the “legal” necessities: flaked coconut, cashews, sesame seed, chia seed, sunflower seed, pumpkin seed, and various forms of almonds. All were organic and most were raw and untoasted. Though I preferred all raw ingredients; rather than make a stop at a second store with the other 50,000 people shopping for weekly staples on a Sunday afternoon, I decided I would just adjust my cooking technique to balance the raw and pre-toasted ingredients. I had the other ingredients I needed at home: sea salt, Grade B maple syrup, organic vanilla extract, and organic coconut oil.

Heat your oven to 250′ F.

I used convection as it speeds the toasting process.

Line 2-4 rimmed baking sheets with parchment paper.

For every 6 cups of dry ingredients you will need 1 cup of liquefied coconut oil, 2-4 tablespoons of grade b maple syrup (depending on your preferred level of sweetness), 2 teaspoons of vanilla and 1 teaspoon of fine sea salt.

(I am not giving specific quantities – just proportions for dry to liquid. This is to allow you to adjust the ingredients to your liking.) If using a combination of raw and pre-toasted nuts: Place your non-toasted nuts and seeds in a large mixing bowl. (Hold back the toasted ingredients.) You can also add cinnamon, cardamom, or any other spices that you enjoy.

Pour the coconut oil mixture over all. Mix thoroughly. Spread evenly on the baking sheets. Bake for about 30 minutes, stirring every ten minutes until lightly toasted. Set aside.

Place the remaining pre-toasted nuts and seeds in the large mixing bowl. Add the proportionate amount of liquefied coconut oil, maple syrup, vanilla and sea salt. Mix thoroughly. Add the nuts and seeds from the baking sheets back into the bowl and remix. Distribute the mixture evenly amongst your baking sheets. Return to the oven and continue to toast until golden brown, another 45-60 minutes; stirring every 10 minutes.

Don’t try to speed this up with higher heat, as you will burn the delicate ingredients.

Remove toasted “granola” from oven and allow to completely cool. Place in air tight jars or freezer bags and store in a cool, dark place.

This is fabulous with the nut milk of your choice for breakfast, sprinkled over a warm baked apple for dessert, or by the handful as a quick snack.

40th Annual Winter Specialty Food Show – Laura’s Favorite Finds*

01/26/2015 by Laura 1 Comment

It was another fabulous show in San Francisco. With over 80,000 products from 1,300 exhibitors representing the latest in specialty foods and beverages from across the U.S. and 35 countries, what more could a foodie ask for? My head was in a different place this year as I walked the aisles. While I visited old friends to see what was new, I had my eye out for all things sugar, grain, dairy, and gluten free. With the new year, I am trying to eat a Paleo diet to both improve my “numbers” and drop a few pounds. Are you as amazed as I am that EVERYTHING has sugar in it? Though my focus was Paleo friendly, I also found many amazing things that I cannot wait to try, in a few months, in moderation!

I am so proud of my friend Isela. Look at her on the cover of the show guide! Isela launched HERNÁN products in 2007. Today HERNÁN products continue to encompass a respect for Mexican traditional design with a functional and contemporary sensibility. Their goal is to open up new markets for artisans and producers that would normally not have an audience outside of Mexico. To address issues on both sides of the border closer to home, a percentage of profits will be invested in the HERNÁN foundation in Del Rio, Texas. HERNÁN is headquartered in Del Rio, Texas

I first tried her amazing Mole Poblano at the Summer Fancy Food show in 2013. Isela is preparing to launch a Pepita (Pumpkin Seed) Mole Sauce this Spring. It is delicious and will be amazing with grilled fish. Be sure and check out the beautiful Mexican cookware and hot chocolate on her website!

It’s so wonderful to see all the successful women in the Specialty Food industry continue to grow. Chef Lena Kwak launched Cup4Cup gluten free flour and baking blends just a few years ago and has already been honored as one of Forbes’ “30 Under 30 Innovators” (2012), one of Zagat’s “30 Under 30″ and as an “American Made” award recipient from Martha Stewart. Way to go Chef! We cannot wait to see what is next.

I was walking down the aisle and saw my favorite, home town Boat Street Pickles. I looked up and Chef Rene Erickson was in the booth. On the heels on a very successful launch of her book: A Boat, A Whale and a Walrus, I was really surprised, and thrilled, to see her there! She is one of the hardest working women in the food biz today! If you eat oysters anywhere other than Rene’s the Walrus and the Carpenter, well then….I’m not really sure you had a fresh oyster!

The team was sampling the new Pickled Cherries. As with all the pickled products, they were amazing and would be a delightful addition to a cheese plate or roasted meats.

Speaking of Chef’s and cooking and baking and all those pots and pans and clean ups….I hope you all are using parchment parper! Have you tried The PaperChef’s Parchment? It is the only one you can dampen with water and form to your baking pan! Amazing!

Check out this Smoked Brown Sugar and Smoked Olive Oil from Darkhorse Specialty Foods

I took a sniff of the Whiskey Smoked Brown Sugar and my mind started racing. Caramels, pork roast, apple pie, ice cream….the possibilities are endless. Same goes for the Olive Oils. Perfect for adding a soft, smoky flavor to sautéed vegetables, fish, and marinades. Their website has awesome recipes. Brenda and Al have a big hit on their hands with a crowded booth and celebrity chef endorsements, I am looking forward to a whole lot of smoky goodness from these folks!

Sometimes there are amazing things in your own back yard and you don’t even know it. This pure, simple, elegant bottled water is from Oregon. Cascade Mountain Spring Water was fortunate to gain access to Ginger Springs, which is a product of one of the world’s finest natural water resources. The spring is located at the base of Mt. McLoughlin in the Southern Cascade Mountain Range of Oregon. This pristine mountain spring is well known for its high quality water, which begins life as rain and snowmelt that penetrates into the Earth’s surface. The water is then naturally filtered by volcanic rock absorbing high quality minerals resulting in a clean refreshing taste that is a perfect balanced pH (pHerfect).

There must have been 30 or more booths showing jerky. Jerky is definitely an awesome, portable on-trend snack and comes in any flavor and protein source you can imagine. However, jerky without sugar; in one form or another, is hard to find and I had almost given up, until I came upon the EPIC booth. The makers of the Paleo friendly EPIC Bar definitely have another hit on their hands! Awesome products!

This is hard to admit but I HATED Brussels sprouts until a few years ago. Dave has always like them, and insisted on them with his Christmas roast. I dutifully prepared them and discreetly choked them down every year. Once I finally slow roasted them with olive oil, life changed. Now one my favorite vegetables, we even put them in salads, raw! Here’s one more great way to enjoy this cruciferous bulb of glory from Wonderfully Raw: new packaging and a brand new flavor of Brussel Bytes!

Like many of you, I have tried a lot of gluten free products over the years. The Paleo diet has further restrictions making any kind of palatable mixes or prepared foods even more difficult to find. I was thrilled to come across Simple Mills. Created by a mom who needed allergy free food for her family, the products are delicious and Paleo friendly!

On trend and perfect for snacking are Real Sticks from Vermont. RealSticks are gluten free and contain 50% less fat and 40% less salt than the leading snack sticks, and at least 80% less sugars than the leading sports bars. RealSticks are low (0-2) carb, dairy free, no MSG, and no artificial anything. No preservatives. Just 2 WW points in each 1-oz stick.These are delicious, portable, convenient. As someone who travels frequently, I can tell you I have a few of these in my back pack at all times! In case you don’t know, Sofi Awards are the food equivalent of an Oscar!

The beautiful packaging of this canned seafood from Geomar caught my eye. The story, the taste and the quality made me very happy I stopped to check it out! Sustainably harvested seafood from very deep waters off the coast of Chilie, produced in a state of the art facility and exported around the world.

Smoky was an apparent emerging flavor and theme this year so this brand new, pure liquid smoke was a pretty cool find! That is all that is in the bottle – concentrated smoke! Amazing….and a little goes a very long way! Check out Lazy Kettle Brand Liquid Smoke!

If you follow my blog, you’ve heard me rave about the amazing American made cured meats from La Quercia. I put the Speck (smoked prociutto) in all sorts of things! I wasn’t the only one who stopped by their booth to tell them how much I love their products! All the pork is humanely raised without the use of antibiotics, on family farms around the mid-west. They were sampling their new Spicy Prociutto Spread….it was delicious!

From my ever inventive friends at Peanut Butter and Company come two new product lines: Powdered Peanut Butter and their spin on Dulche De Leche – Yum Bunny. Oh my goodness….YUMM! The powdered peanut butter has 85% less calories than traditional peanut butter, yet retains all the protein, fiber and delicious peanut flavor! Perfect for your morning smoothie, peanut sauce, or baking! Congratulations Lee and Team! You definitely have another hit on your hands.

I was drawn to the Lafaza booth by the delightful smell of fresh vanilla! I am so happy I stopped in as I ended up learning a lot. Like many of the companies exhibiting at the specialty food show, Lafaza has a unique story to tell. Lafaza was founded by a couple of Peace Corp pals. They spent a combined 20 years working side by side with the farmers who grow LAFAZA vanillas. These former Peace Corps Volunteers, are certified food managers, researchers, and business people – and lovers of the people, places, and wonderful products of Madagascar. Many of their partners have been growing and curing vanilla beans in environmentally sustainable ways for over four generations. Lafaza is bringing us beautiful products from a beautiful environment with a business model to sustain healthy longevity for all. Well done Lafaza!

Our favorite Bob’s Red Mill has new packaging as well as some new sugars! Look at the 28 ounce bag of Sparkly Sugar – perfect for those of us get a little cookie crazy at the holidays!

I’ll just leave you with a few more candid shots of some of my favorite people and products. Enjoy!

Have a great evening,

Laura

*These reviews and opinions are entirely my own. My blog is my personal hobby and is not affiliated, endorsed, or associated in any way with my employment. I am not being compensated in any way for these comments, endorsements or photographs. Thank you, Laura.

Chocolate Dipped Shortbread – Epicurious Holiday Cookie Contest

01/03/2015 by Laura Leave a Comment

It started with this email, received December 15, 2014:

“‘Tis the season for holiday baking and sharing! We invite you to recreate an Epicurious cookie recipe for the chance to win a Vitamix Professional Series 750 (valued at $639) and your cookie photo featured on Epicurious.com.”

How fun, cookies, photos – right up my alley; for December. The blog is More Savory, Less Sweet, after all! This will be my last sugar, chocolate, calorie laden post for awhile…Well, at least until Valentine’s Day! There was a list of six cookie recipes to choose from. I love shortbread cookies, and I happened to have a lot of chocolate on hand, so my choice was easy. I did change it up a bit. The recipe called for cutting the shortbread in rectangles, I chose to cut the dough into rounds instead. It is amazing to Dave and I how much the chocolate changes the flavor of a plain shortbread cookie. They are just delicious. Enjoy!

Chocolate-Dipped Shortbread

yield
Makes about 3 dozen cookies

With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.

Ingredients

(I used all organic ingredients, where possible)

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped
Sparkly sugar, if desired

Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.

In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.

On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles, or 2″ circles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.

Prick each cookie several times with tines of fork, then chill 10 minutes. Sprinkle with decorators, sparkly sugar, if desired. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.

To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.

Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

Happy New Year, and thank you for following More Savory, Less Sweet!

Santa’s Favorite Chunky Chocolate, Cranberry, Pistachio Cookies – 2014 Food Blogger Cookie Swap

12/15/2014 by Laura 5 Comments

When I signed up for the 4th Annual Great Food Blogger Cookie Swap, there was no doubt in my mind which cookie I would be making. Everyone seems to love this cookie. It’s not frilly or fussy like a lot of holiday cookies. The combination of dark bittersweet chocolate chunks, tart cranberries and salty, crunchy pistachios is divine. The festive dark red cranberries and the bright green pistachios make this the favorite Christmas cookie at our house. It may become the favorite at your house too!

Santa’s Favorite Chunky Chocolate, Cranberry, Pistachio Cookies

(inspired by David Lebovitz, Chocolate Chip Cookies, from Ready for Dessert)

(I doubled this recipe)

2 1/2 cups organic all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt

1 cup (8 ounces) unsalted butter, at room temperature

1 cup organic packed dark brown sugar

3/4 cup organic cane sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup pistachio nuts, toasted and coarsely chopped

1 cup dried cranberries

14 ounces bittersweet chocolate chunks

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, beating 3-5 minutes after each egg. Add 1/2 the flour mixture and gently mix on low one or two minutes. Remove the bowl from the mixer. Add the remaining flour, nuts, chocolate, and cranberries and mix with your hands until all is thoroughly incorporated.

On a lightly floured work surface, divide the dough into thirds. Shape each third into a log. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours. (You can refrigerate up to 2 weeks or freeze up to one month.) When ready to bake, let the dough sit at room temperature about 15 minutes, while oven heats.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks 3/4 inch thick and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, err on the side of under baking. Cookies always continue to bake a little after they have been removed from the oven.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Santa will be so pleased to find these cookies waiting for him on Christmas Eve!

Happy Holidays from More Savory, Less Sweet.

Cookies??? Did someone say cookies????