I am not sure the foodies are genetically different from other people. I have a hunch that it has to do with many things but that eating a variety of foods while you are growing up is a good start, although not the only piece to the puzzle. My mom did not like to cook and we had a variation of one of three or four meals every night. I was not allowed in the kitchen because I was messy. My kids hardly ever have eaten the same thing twice. They all have helped and do help in the kitchen and are exposed to a variety of tastes and textures, as well as cultures through the food we eat. Kyrie is an expressive foodie. You can see it on her when she eats. She is a picky eater, not that she refuses to eat something but she won’t eat more than a few bites of anything that isn’t to her liking. Yesterday she had a hot fudge sundae. Apparently it hit the spot:

Is that not the picture of a true foodie? I just love that picture!

Anyway. So, if you want to be a little more experimental here are the basics I think you should have. Everyone is going to have different ideas, of course, so take what you like and add what you like! These are not in any particular order or priority.

1. Smoked Salt- This adds a layer of flavor that makes a difference in many foods. I have heard you can smoke it yourself but I haven’t done that yet.
2. Chipotle Granules- I get the Archer Farms ones at Target. These are not canned but are dried chipotle in a tiny dice. You find them in the spices section. Adds smoky spicy heat.
3. Several kinds of cinnamon- Head over to Penzey’s and choose a couple of the varietal cinnamons.
4. Wasabi- A Japanese horseradish, wasabi comes in paste and powdered form. I prefer the powdered and you can add it to so many things for an intense heat. It doesn’t burn your tongue so much, but like horseradish, it clears your sinuses. Wasabi Mayo is a fantastic dip for raw snap peas, and one of my new addictions.
5. Turbinado sugar- even if you aren’t interested in the health benefits, turbinado sugar is a nice, large crystal that adds texture when sprinkled on cookies. It melts down beautifully for creme brulees, and it is wonderful sprinkled over the crust of breads before baking.
6. Fleur de Sel- a flaked sea salt, Fleur de Sel adds unique flavor to all kinds of things, including caramels and truffles.
7. A good balsamic vinegar, preferably one in white and one dark. Don’t be afraid to pay a little more for this than you would normally…it is worth it.
8. Local honey, raw and in as many flavors as is available in your area.
9. Culinary lavender buds
10. Rose water
11. Lavender, Violet, Rose, and Elderberry Monin Syrups make wonderful flavorings and additions to Italian sodas, cakes, pies, custards, ice creams, and anything else…
12. Loose leaf Earl Grey Tea, another great flavoring ingredient
13. Pink, white, green, red, and black peppercorns…but not mixed
14. Five spice powder
15. Garam masala
16. Walnut oil
17. Smoked sesame oil
18. Jalapeno jelly
19. Bottled Key lime juice
20. Agave
21. Gluten (to help bread rise)
22. A variety of flours: rye, graham, whole wheat, teff, etc…
23. A variety of fresh peppers: anaheim, poblano, jalapeno,bonnet, serrano…
24. Artichokes, canned or fozen
25. Fontina cheese
26. Smoked Gouda, Edam cheeses
27. Whole milk buttermilk
28. Truffle infused oil
29. Kosher salt (should just be in everyone’s pantry)
30. Wheat berries for pilafs and such
31. Peanut oil- do not use anything else ever for frying! I use peanut oil for almost everything.
32. Several varieties of olives
33. Macadamia nuts
34. Pignoli (pine nuts)
35. Fresh rosemary
36. Fresh sage
37. Fresh lemongrass
38. Finishing salt
39. Heirloom tomatoes
40. Heirloom potatoes: rose, purple, etc
41. Orzo, and any other pasta that you haven’t tried. Try flavored pastas, whole grain pastas, etc.
42. Fresh fennel
43. The organic baby leaf salads: herbs, mixed greens, etc.
44. Seeds for sprouting. There are a ton of different kinds.
45. Ice Cream salt
46. Edible gold flake
47. Edible glitter/metallic sprinkles
48. Fondant
49. Vanilla pods
50. Cardamom

image:maryeaudet

Post from: Baking Delights

I could not tell a difference between this and the regular one.  I am thrilled to say that the Reynold’s Wrap 100% recycled performed as well as the regular stuff.

From the website:

• Food-safe foil made from a mix of pre and post consumer aluminum.
• Strength and durability you’ve come to expect from Reynolds Wrap®.
• Available in Standard and Heavy Duty strengths.
• The packaging and core are made from 100% recovered paper and the inks used on the product packaging are water-based.
• Located in the foils, wraps and bags aisle at grocery and mass market retailers nationwide.

To show that they are serious the company also is using recycled packaging.  In fact, by using recycled aluminum foil it is estimated that there is 80% reduction in energy used compared to making it from new materials.  Plus there are fewer greenhouse gasses and less things filling up the landfill.

So, what goes into the aluminim foil?  Car parts, stadium seats, cookware, lots of things….and it is heated to unbelievable temperatures so it is clean and safe for food.

You can get coupons for 100% Recycled Reynold’s Wrap and more information on the Reynold’s Wrap website. Give it a try, and let me know what you think.  The one thing is that I have not yet seen it in stores so I don’t know what the price difference is.

image: Reynold’s Wrap

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It would be because Marc Audet accidentally broke off the outside plumbing fixture and had to turn off all the water to the house and I can’t even start a loaf of bread without water.

SO how are YOUR preparations going?

Here is the menu I decided on which I will hopefully be finishing up shortly…

Hot Artichoke and Spinach Dip with Lavash

Maple Glazed Roast Turkey

Sage Stuffing

Gravy

Mashed Potatoes

Sweet Potato Casserole

Brussels Sprouts with Lemon and Pistachio

Green Bean Casserole ( YOU kno w the one)

Red Jello Salad (You have to be from the midwest to understand that jello is not a dessert…it is a SALAD)

Fruit Salad (mixed fruit with marshmallows and creme fraiche, lightly sweetened)

Potato Rolls

Whole Wheat Rolls

Cranberry Sauce (Erin is making it)

Pumpkin Pie

Praline Cheesecake (not sure..I may try to make a coconut praline cheesecake..I am still deciding)

The Daring Bakers Challenge which YOU can’t know what it is yet…

Chocolate Earl Grey Truffles

Starbucks Thanksgiving Blend Coffee

Earl Grey Tea

Lipton Caramel Truffle Tea

image:morguefile

Post from: Baking Delights

When Tess sent me the copy of Secret Suppers she also sent a fascinating book called Cooking with Les Dames D’Escoffier.

This is more of a cookbook/who’s who list than anything.  I really enjoyed it.  The book is broken into sections as any cookbook would be but then each section is broken down into recipes by certain Dames d’ Escoffier…Julia Child, Dorie Greenspan,  Joanne Weir, Marcella Hazan…the list goes on.

But it doesn’t stop there. There is a little triva about each of these amazing ladies to go along with the recipes.  I did not know, for example, that Dorie Greenspan was in a doctoral program for gerontology when she abandoned it in favor of becoming a food writer!

This is not a small book with twenty pages of recipes.  This is a serious work, a fantastic anthology if you will, of some of the best in the history of food.  320 pages!

Some of the recipes are:

• Winter Minestrone with Butternut Squash and Kale from Abby Mandel
• Phyllo Fontina Cheese Bites from Linda Hopkins
• Scandanavian Cardamom Braid from Beatrice Ojakangas
• Catalan Pasta with Garlic Sauce from Marilyn Tausend
• Burgundian Spiced Caramels from Jennifer McGlinn
• Gingered Sweet Potato Parsnip Puree from Lee Wooding

I have made a few of the recipes, and I have played with a few of the recipes.  The Anise & Vanilla carrots were based on the Anise carrots in the book.  The recipes are easy to follow and interesting but not so unusual that you would not actually make them.  This is real food, stuff the husband and kids will eat without making weird jokes and odd remarks..and fixing themselves peanut butter and jelly instead.

So, what do you think? Is this something you think you would want to add to your collection?

Feel free to ask questions about it and I will try to answer…

Image:MaryeAudet

Post from: Baking Delights

What are age appropriate activities for two years old and under?

A child two years old or less can be part of the fun in the kitchen He can stir ingredients, get things with help, and wipe off the table. Even just giving him a bowl of water and a whisk and allowing him to be part encourages a love for cooking. He can clean vegetables, and arrange snacks like sliced apples on plates. This is a great age to introduce things like edible play-do.

What are age appropriate activities for three to four year olds?

Three and four year olds are big enough to do all of the things they could do at two and they can also knead bread dough, help roll out pie crust and cookies, cut cookies with a cookie cutter, pour the ingredients from the measuring cup into the bowl, set the table, and help clear the dishwasher. He can shape dough into simple rolls, help wash dishes, and make some simple snacks for himself, like peanut butter and celery dips.

What are age appropriate activities for five to six year olds ?

As children get older they like to make their own decisions. Five and six year olds can help choose the menu and the food at the store, they can fix their own sandwiches, like polka dotted peanut butter & raisin, and they can decorate cookies with frosting. They can peel eggs and some fruits, and can crack eggs into the batter.

What are age appropriate activities for seven to ten year olds?

Your seven to ten year old can read a recipe, use the microwave, exhibit a good understanding of kitchen safety, make a simple meal by himself, and make bar cookies by himself with supervision. By now your child is developing a natural understanding of how cooking works.

What are age appropriate activities for eleven year olds and up?

At this age your child is ready to learn serious cooking. Yeast breads, pie crusts, sponge cakes, and savory meats are all waiting to be experimented with and tried. Allow him to explore his interests in the kitchen.

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