A Taster’s Journey

It’s easy to fall into a routine of cooking and eating the same things. Trying new ingredients and discovering new wines is one way to mix things up. Here are a few items that I think are worth seeking out…

Farro Fetticini by Valentino Felicetti (Rustichella d’Abruzzo is another great producer) is an excellent alternative to semolina pasta.  Farro, sometimes called spelt, is a whole grain wheat that can have a slightly nutty taste. I like to serve it with shrimp and peas. It’s easy to make, saute the shrimp till just pink then add the pasta and a little pasta water. Add frozen peas, the juice of two lemons,  two tablespoons of butter, and a pinch of red pepper flakes for kick.

Frontera Tomatillo Salsa is a tasty product by Chicago chef Rick Bayless. I have enjoyed several of his salsas, so I was optimistic about the tomatillo salsa. His products are typically very authentic, and packed with flavor. This salsa contains the tang of sweet roasted tomatillos, cilantro, garlic, and serrano chiles. It tastes fresh, explodes with flavor, and has a hearty kick.  I added chunks of pineapple to the salsa and used it to top a grilled fish. The pineapple adds some sweetness and also tones down the heat. I have also enjoyed this salsa in an omelet and in a stir fry. I think it is a versatile product to have in your pantry that can add interest to many of your meals.

Frontera Tomatillo Salsa

Last week I bought a bottle of Apple Chipotle BBQ Bath made by Sweetwater Spice Co. It’s a flavored brine concentrate that was recommended by a local gourmet food store, Metropulos. Apples and brine sound like the perfect combination for pork chops which are on the menu for next week.

Apple Chipotle BBQ Bath

Friends recently bought me a bottle of Peaceful Alliance by Artiste Winery.  This wine is a blend of 75% Pinot Noir, 22% Syrah and 3% Viognier. I normally prefer to judge wines strictly on the contents of the bottle, but I must say this is the best looking label I have ever seen. The painting of the rowboat is by Carole Rae Watanabe. Good news, the wine itself is also great. It’s a light to medium bodied wine that is very well balanced. It tastes like a bowl of raspberries combined with an earthiness that gives it well rounded character.

Wine Label

When I think of  Thanksgiving I dream of  a golden brown turkey. I believe this tradition is embraced by most of us; and this bird will be the cornerstone of our meal. But why do so many people cook the same side dishes every year? I am sure many of these dishes are outstanding, but how about adding just one new dish?

Although I am always looking for ways to improve the Thanksgiving meal, I don’t want to make things more complicated. If I suggested a dish that was tasty, pretty easy to prepare, and added a new twist to the meal would you try it? Here are two sides that you might consider…

Carrot Souffle

I had the pleasure of visiting Blackberry Farm in Tennessee several years back; it’s a spectacular place with great food. Recently I saw an interesting  recipe from Blackberry Farm for carrot souffle. After a few modifications, I came up with the recipe below which is easy, very flavorful, and quite unique.  

Carrot Souffle

For 4-6 people…

16 medium sized carrots                           1/2 cup heavy cream

18 saltine crackers                                        1/2 cup whole milk

1/2 cup grated cheddar cheese               1/2 cup grated  Monterey jack cheese

1/3 cup minced shallots                             3 eggs

1 tbs. butter                                                     1/4 cayenne pepper

1 tsp. salt                                                           1/4 tsp. ground pepper

Preheat oven to 350 degrees. Peel the carrots and cut into 1/4 inch rounds. Boil the carrots over medium heat till tender, about 10 minutes. Strain the carrots and add to the food processor with the milk and cream. Puree the carrots and add to a large mixing bowl. Place the saltines into a ziploc bag and break into crumbs. Add these crumbs to the mixing bowl with the cheese, shallots, salt, pepper, and cayenne. Add these ingredients to a buttered baking dish. Break up the tablespoon of butter into small chunks and add to the carrot mixture. Whisk the eggs till foamy (you may want to use an electric mixer) then fold into the carrots. Bake for 45 minutes. The dish will puff up and turn a light golden brown. Serve immediately.

For many years we made mashed potatoes for Thanksgiving. Remember the old days with the lumpy mashed potatoes? Well that is no longer acceptable, we are now told to put the potatoes through a ricer. I don’t know about you, but when I am trying to plate the Thanksgiving dinner with 6 side dishes a ricer is the last thing I want to deal with. A few years back I saw a recipe for smashed potatoes that I simplified. Smashed potatoes are so much easier than mashed, and I think they also taste better. I hope you like them as much as I do.

Smashed Potatoes (for 2 people)

14 small fingerling potatoes                            1 1/2 tbs. butter

2 tbs. sour cream                                                 bunch of fresh chives

salt and pepper

Boil the fingerling potatoes whole until tender, about 30 minutes. Drain and return to the heat to cook off any excess water. Add butter and smash the potatoes with a potato masher, no need to over mash because lumps are preferred. Add sour cream, salt, and pepper and mix. Use a scissor and snip an abundant amount of chives. Serve. Note that small yukons can be substituted for the fingerlings.

Enjoy your Thanksgiving!