Spirited Woman Blogger Team

Playing Favorites

I got an interesting little email this week. It was from a friend of mine in the U.K. and it was for a recipe exchange. The exchange is pretty simple – you send one recipe, something that’s a favorite, to the person whose name is listed in the body of the email then you copy the note and send to 20 friends, including your name in the body. It’s kind of a “round robin” approach and in the end, you should get 36 new recipes. 

And I am really excited to do this! Not because I necessarily need 36 new recipes (I still have a stack of Bon Appétit magazines to get through!), but because I’m very curious to see what folks from the U.K. consider their favorites. What are their “go-to” recipes? The one’s their family and friends ask for over and over again. Should be interesting!

This also got me thinking about my own cooking habits and why some dishes remain in my repertoire and others fall by the wayside. What makes a recipe a true favorite (besides great taste, of course)? Is it simplicity? Exotic ingredients? A homemade feel? In trying to figure out which recipe to share for this exchange, I started thinking about what my favorites have in common . . . here are my very unscientific findings:

- Goes With Everything – our family favorites tend to be the recipes that “go with” just about anything.  This summer, a big favorite is Watermelon, Tomato & Mint Salad. This recipe is a good baseline  – but I’ve added Kalamata olives and dressed the salad with Balsamic vinegar and olive oil to give it a little more depth. Not only is it cool and refreshing, but it goes with any type of grilled meat or seafood making it fool-proof for parties or family gatherings.

- Offers A New Twist – I love gazpacho (the cold, chunky tomato-based soup we usually start to see on menus when the mercury soars).  But last summer, I was looking for a change of pace and I found a recipe for White Gazpacho. It was similar to the original in that it was cold and chunky, but added some different tastes including almonds and grapes to make it a new favorite. Sometimes a little twist on an old favorite is all you need!

In the Kitchen with Dad

When I was little, my Mom did pretty much all the cooking in our family – and she was great at it (no complaints).  But, every once in a while my dad would break out a spatula and surprise us with one of his “specialties.”  His idea of cuisine usually revolved around a breakfast theme (no matter what time of day) as breakfast was his favorite. My favorites were his blueberry pancakes, French toast and scrambled eggs with grilled bread (vs. toast). Nothing fancy, just good.  He also introduced me to the beauty of just-picked-from-the-garden vegetables.  I remember sitting on the back step with him and eating cucumbers or tomatoes with just a bit of salt sprinkled on them – amazingly good!

With Father’s Day right around the corner, I started thinking about how much fun it was when my dad cooked (probably because he didn’t do it that often) and I began wondering what it might be like to have a chef for a father. How great it would be to be exposed to different cuisines at a young age – the education, the adventure – it would be like eating out every night of the week! Then I remembered a television program I saw with world-renowned chef Jacques Pepin and his daughter Claudine called Cooking with Claudine. It was produced in San Francisco at KQED (public television) and it was wonderful. The interplay between Pepin and his daughter was at once sweet, funny, nurturing and instructional. 

The show was a typical cooking show in that they demonstrated a variety of recipes usually resulting in a meal at the end. But with Claudine asking questions along the way and Jacques teaching her some of the skills and techniques that made him such an amazing chef and the two of them laughing and bantering back and forth, the program also felt like a slice of home . . . like you were “dropping in” on the Pepin’s on a Sunday afternoon. And the food was accessible. Things like roast chicken with a little salt, pepper, lemon and vinegar – plus the drippings from the bird. In fact, I once read that Pepin said the biggest mistake people make is to “fuss around” with food.  With Claudine, he was able to really impart that message as she represented us, the viewer – although she grew up with this amazing chef as a father and was surrounded by great food, she was still a novice when it came to preparing it. They even wrote a cookbook together to help further guide at-home cooks.

My Secret Flavor Weapons

I love to cook. I love trying new recipes . . . experimenting with old ones . . . it’s almost like therapy for me.  When I get in the cooking zone, I’m happy. But I know a lot of people feel very differently. 

In fact, many of my friends tell me they hate cooking. They say it’s too complicated or too time-consuming.  And when I ask why they don’t make easy recipes (i.e., meals that take under 30 minutes and don’t require any fancy prep or cooking techniques), they complain those options are boring. As a Spirited Woman, I refused to accept that excuse – easy definitely does not have to equal boring!

There are tons of great recipes out there that are simple to execute and delicious to eat. And now that we’re coming up on summer, there will be even greater options for the grill (can’t get much easier than that!).   But, I got to thinking. Maybe it’s not about the recipe, per se. Maybe it’s about learning how to add flavor no matter what you’re making. What’s the old saying: give a man a fish, he’ll eat for a day . . . but teach a man to fish and he’ll eat for a lifetime? I think that goes for cooking too. In many cases you don’t need a recipe to transform a dish – you just need a key ingredient or two. So, in celebration of easy, delicious summer meals, I have a few “secret weapons” to share that will help you make any meal fast and flavorful. 

Secret Weapon #1:  Sun-Dried Tomatoes 
Unlike regular tomatoes, sun-dried tomatoes are always full of flavor, so you can count on them to perk up chicken, fish or even burgers.  Look for the moistest, softest ones you can find (usually in the produce section of the supermarket).  I like to dice them up and sauté them with olive oil, garlic and onion and then spoon them over a grilled chicken breast and sprinkle with parmesan cheese.  Or, you can get a little more creative and try something like this:  Lamb Burgers with Sun-Dried Tomato Aioli.

Secret Weapon #2:  Fresh Herbs
No matter what you cook, fresh herbs can make a serious difference.  Whether it’s a simple tossed salad with some fresh, torn basil on top or grilled vegetables sprinkled with olive oil and tarragon, fresh vs. dried herbs deliver more flavor and punch.  Try mixing fresh herbs with butter for a great accompaniment for grilled meats or veggies – and go for herbs you don’t normally use for a bigger twist!  Check out this easy recipe for Grilled Flank Steak with Herb Butter.

The Dr. Oz Show - Be a "Smart" Savvy Diner

I just saw an interesting segment on The Dr. Oz Show – one of my new favorites. If you haven’t checked it out, I highly recommend the show as it is full of easy, quick tips for healthy living. I especially like the segments on food and the one that caught my attention recently was on “Restaurant Secrets” and how to be a savvier diner.

Most of us are already pretty savvy shoppers – in fact, I think part of being a Spirited Woman is having a natural curiosity about things and that extends to the dinner table. Most of us focus quite a bit on what we eat at home – we know where our food is sourced, we know how it’s prepared, and we know what’s in it because we’re in control. But when it comes to restaurants, it’s not so easy. That’s because there are a lot of tricks to the restaurant trade. Bon Appétit's Restaurant Editor Andrew Knowlton joined Dr. Oz and shared several great tips . . . here are my favorites:

1. Beware of the “Special”:  According to Knowlton, most restaurants create specials for one of two reasons:  either to use seasonal ingredients that they can not permanently add to the menu or to “move” ingredients that are on the verge of going bad. So how can you tell if a restaurant is doing the latter? One rule of thumb -- avoid any “kitchen sink” dishes (i.e., sauces, soups or stews that contains a wide variety of ingredients). According to Knowlton, chances are some ingredients will be fresh, while others are not. For example, if you had a choice between two specials --  pasta with chicken ragu or grilled chicken with white asparagus and porcini mushrooms -- which would you choose?  Knowlton says the safer bet is to avoid the “ragu” and go for the grill.  
2. Choose Local and Seasonal – Fish?: We all know fruit and veggies are seasonal, but Knowlton says fish and some meats are too. So although you may be tempted to try that “exotic imported” item on the menu, think twice. It’s better to pick something local and in-season for optimal flavor and freshness. For example, he says if you ever see Tiger Shrimp on the menu, run the other way.  According to Knowlton, Tiger Shrimp are imported from Asia and are often raised in small ponds that are quite dirty and in which they end up eating their own excrement (not terribly appealing). They also have very little flavor, so restaurants need to “doctor” them up with sauces, marinades and butters, which means more calories. 

The Real Deal

Have you ever met someone and been totally disappointed – but in a good way? Disappointed because they were nothing like you thought they’d be, but in a good way because they turned out even better?  That’s what happened last month when I finally met one of my cooking idols: Barbara Lynch. 

It was at a book-signing in a small gift shop here in Charlestown, MA and given the intimate setting, I imagined I’d hear lots of crazy stories about Barbara’s misspent youth and rise to culinary fame along with some not-so-politically-correct Q&A. Coming from South Boston (aka “Southie”) I expected she’d be tough – almost “salty” – punctuating her sentence with expletives and having the group rolling on the floor with funny and risqué stories about coming of age in a male-dominated profession containing characters like Anthony Bourdain and Mario Batali. I thought she’d be brazen and kind of “in your face.” But, I was wrong.

Barbara Lynch is quiet and reserved – even a bit shy. When I walked into the shop, she was standing behind a counter stacked with copies of her new cookbook Stir: Mixing It Up in the Italian Tradition (the first she’s ever written) and I immediately noticed she was smaller then I’d imagined – thinner and more delicate then she appears in pictures. Dressed all in black with her brown hair neatly pulled back in a ponytail, she held a direct, steady gaze (it was hard to tell if she was saying “stay away” or if it was just nerves). Then the event started and she was asked to read from her new cookbook, something she said felt very “foreign” to her, but she was willing to give it a go (guess it was nerves after all).

In a clear, slightly Boston-accented voice she began: “Sometimes I try to imagine how my life would have turned out if I hadn’t discovered cooking. It would have been easy for me not to. I was born in 1964 and my family lived in a four-room apartment in the Mary Ellen McCormack housing project. Like most families in Southie, ours was a big one. And, like most, we were poor, fiercely Irish, and extremely loyal. From what I saw, people hardly ever left the neighborhood. . .  If I ever had thoughts at all as to what I might be when I grew up, they were modest ones. I might have pictured myself running a bar or maybe opening a sub shop, in Southie. But having a restaurant of my own on Beacon Hill? No way . . . How could I, Barbara Lynch, one of seven kids begin raised by a single mother -- my dad died a month before I was born – ever hope for something like that?”

Spread the Love Through Food on Valentine's Day - Part 2

Valentine’s Day is upon us (the card companies are not letting us forget!) so hopefully, you’ve already found that “special something” for your sweetheart. If not, check out my last post for some tasty dish ideas. I may be biased, but as I wrote earlier this week, I think the best way to a man’s or woman’s heart is through their stomach. But special foodie gifts can also be very personal, thoughtful and fun. As a Spirited Woman, I like to think Valentine’s Day should celebrate all types of love – from romantic to familial to friendship. So, if you’re like me and looking for some gift ideas for your girlfriends, your mom, your neighbor or anyone special in your life, I’ve got some great options:

Make It Personal (and Fun) - Who doesn’t love getting treats on Valentine’s Day – especially when they’re tasty and tailor-made.

1. M&Ms: You might think M&M’s sound kind of boring, but the personalized ones make a great gift. Choose from a variety of sayings like “U had me at hello” or “2gether 4ever” or create your own . . . then pick from a rainbow of colors and M&M’s does the rest! You can even add pictures like hearts or lips. $34.95 for three 7-ounce bags.  
2. Saint Cupcakes: Mmmm, cupcakes. You can buy them at the corner bakery or you can customize your own from Saint Cupcakes. Pick from eight cupcake flavors (e.g., chocolate, carrot, vanilla toffee), seven frostings (e.g., cream cheese, hot fudge, buttercream) and 13 sprinkle varieties. You can also add special occasion decorations spelling out "love you" or "just because".  Get a 6-pack for $17.50 or a 12-pack for $35. 
3. Bissinger’s Confectionista: Do you have a friend or relative who can’t live without her Jimmy Choo’s? Check out Bissinger’s “Confectionista” collection. It’s a mix of their handmade chocolates packaged in a box shaped like a shoe (adorable!). But whatever you choose --  truffles, bon bons, chocolate covered apricots, caramels and marshmallow hearts – you’ll find a fabulous treat as Bissinger’s uses natural ingredients like real raspberries, blackberries and blood orange.  $22 for the Confectionista. 

Spread the Love Through Food on Valentine's Day

Ah, Valentine’s Day is almost here -- the holiday of love.  And the holiday that can strike fear in the heart of many of a gift-giver. How do you find the perfect way to say “I love you” and show just how much you care?  I say, go with something tasty! 

Remember the old saying "the way to a man's heart is through his stomach?" Well, I think that's true for women too -- basically, for anyone on your valentine's list. Luckily, there are a ton of unique, delicious food-focused gifts out there from which to choose -- ranging from elaborate and expensive to simple and cheap. So, whether you celebrate romantic love . . . love of friends and family . . . or love of yourself, you've got options. In fact, there are so many great gift ideas that I’ve broken them into two posts . . .  this one focusing on romantic ideas and the next one focusing on friendly options . . . 

Love at First Bite - Who doesn't love chocolate?  Even a plain ole Hershey bar is a treat. But for Valentine's Day, kick it up a notch and go with something rich, exotic and downright sinful!
--MarieBelle's Croquette au Chocolat bars: the best of both worlds, these bars combine silky milk or dark chocolate with bits of buttery European cookies to add crunch and intrigue. Get an impressive box of four bars for $45. 
--Debauve & Gallais “Les Incroyables”: go over-the-top with chocolates from Debauve & Gallais -- the original chocolatiers to the King. Anything you order from them will be a show-stopper, but Les Incroyables -- nougat and carmelized Spanish almonds coated with bittersweet chocolate are to die for. $65 for a 10-piece tin; $255 for a 40-piece box. 

In Good Taste

If I didn’t love Ruth Reichl before, I sure as heck do now. For those who don’t know her, she is one of the most spirited women in the food industry -- working her way up from local restaurant critic to New York Times critic to celebrated author and, most recently, editor-in-chief of Gourmet magazine. I’ve admired her for a long time, but lately she’s become a super-star in my book. And it’s not for something she’s done as much as it is for something she didn’t do. Let me explain a bit. 

By now you’ve probably read or heard about the closing of Gourmet magazine, where Reichl had been at the helm since 1999. Maybe you even got one of those sad little postcards, like I did  – “officially” informing you of the magazine’s closure and moving your subscription over to Bon Appétit, another Conde Nast publication. And maybe, like me, you were a little heart-broken by the whole thing. 

For over 70 years Gourmet had been the “grand dame” of culinary publications, helping put numerous chefs, trends, restaurants, and foods on the map. To be fair, the publication always had it critics. Some thought it was too difficult or stuffy – many recipes used hard-to-find ingredients and could be challenging. But since taking over, Reichl made it her mission to “update” the publication without losing its hard-core foodie soul. She accomplished this by bringing in fabulous writers and tackling key issues like sustainable eating and farming – making food more accessible on every level -- while continuing to provide the types of recipes and in-depth examinations of ingredients and techniques we’d come to love and expect.

As I looked at my last issue of the magazine – the November 2009 edition – it struck me that no one could be as heart-broken about this whole thing as Reichl. After all, this was her baby for the past 10 years. So I went online and started reading as much as I could about the closing and that’s when I fell in love with Ruth all over again. In every comment, every interview, every Tweet and every blog post, Reichl handled herself with grace, honesty, and integrity.  Something – in this age of Jon & Kate-style finger-pointing – you don’t see everyday.

A Foodie’s Gift Guide: Last-Minute Luxuries

I do this every holiday. I have the best intentions of getting all my shopping done early (this year I set December 1st as the goal), yet no matter how hard I try, I always end up in a last-minute crunch. Inevitably, there are one or two people on my list who I save until the bitter end – either because they are difficult to buy for or because I’ve just plain run out of ideas! If you’re like me, here are some ideas that may help you finish your list with a day or two to spare. In this post (my last in a series of three on foodie-inspired gifts), I found a variety of luxurious gift items – for men and women – that can be ordered online or be purchased at local merchants. So, let’s get shopping!

For the Sweet Tooth: Hotel Chocolat - I am in LOVE with Hotel Chocolat. The British company recently opened a store here in Boston (their only US location so far) and I can’t get enough. For anyone who likes chocolate and has a sense of culinary adventure, their bars, slabs, truffles, cocoa and other confections provide an endless supply of surprises – mixing white, dark, and milk chocolate with exotic spices, fruits, nuts, cookies and crisps. Try Liquid Chocolate with Aztec Chili for an amazing cup of hot cocoa . . . or Pink Champagne Truffles for something sophisticated. Better yet, go for the Truffle Tree – a huge chocolate tree studded with almonds, Florentines, caramelized crispies, cranberries and Gianduja truffles – a truly unforgettable gift. Prices from $15-$75. 

For the Gadget Guru: ThermoWorks & Kuhn Rikon - Everyone loves getting great tools for the kitchen – things that make cooking easier and more fun. Try ThermoWorks for a fantastic thermometer that reads temperatures in just 3 seconds. $96. Or Kuhn Rikon for the most amazing non-stick knives – from paring to bread knives that won’t rip or tear loaves. $10-$20. Then there’s the new Bodum “Bistro” toaster. Made of stainless steel with a heat-resistant rubber finish and a handy defrost button, these retro-funky toasters come in a variety of very cool colors (magenta, lime green, brown, black, etc.) – so they look as good as they work!  $80. 

A Foodie Gift Guide: Au Natural

It’s getting down to the wire – for gift-giving, that is!  We have one week left to find the perfect presents for those we know and love. And for folks who like things natural (i.e., organic, healthy) it can sometimes be especially challenging. But, as I mentioned in my last post, if you focus on “foodie-inspired” gifts, you’re sure to find something special for everyone on your list (even the most health-conscious!). To get you started, check out these options – almost all of which can be ordered online and delivered right to your door . . . happy shopping!

For the snacker . . .Just because the folks on your list like to eat well, doesn’t mean they don’t appreciate the occasional sweet or treat! Stuff their stocking with one of these items – or, buy them all and create a little gift basket! --Pamela’s Products Organic Cookies – These gluten-free wonders taste just like homemade and are very reasonably priced – you can get a “case” of 6 boxes for under ($20). --Askinosie Chocolate – Created by a former criminal defense attorney, this fantastic chocolate comes in dark, dark-milk and white and is made with just three ingredients: cocoa beans, organic cane sugar and cocoa butter. Although technically not organic, Askinosie prides himself on promoting Fair Trade practices and being able to track each and every bean back to its origin – something you can feel good about while you indulge!  --Justin’s Nut Butter – Made in Boulder, Colorado, these spreads come in great flavors like honey peanut, chocolate hazelnut and maple almond – perfect on toast, with fruit or as a topping on ice cream – they even come in “squeeze packs” top take on the go ($6-$10). 

For the vinophile . . . Organic and biodynamic wines are gaining more and more popularity – probably because they taste better and better!  Napa Valley, Oregon and Washington are all producing some great gift-worthy selections – and most are relatively easy to find (just ask your local wine merchant). --2006 Bonterra Mendocino County Zinfandel – A leader in the organic wine movement, Bonterra uses techniques such as composting, integrated pest management, and natural fertilizers to produce this mellow, boysenberry-scented red wine ($15).