Plugra is a European style butter that really does make a difference in your baking. I have used it for years, especially for the French pastries and baked goods that I do. It is basically butter with less water so that you have a higher fat content.  Why is that good? Your recipes will be lighter, richer, and more tender.

The only complaint that I have about Plugra is that it isn’t organic. I love using it, and I love the results I get with it. It does cost a little more than regular butter but if you are doing something really special it is worth it. The Plugra Home Page has a bunch of recipes, information, and hints for using the product. Here are some of my favorites:

• Warm Soft Center Bittersweet Chocolate Cake
• Butternut Squash Soup with Coconut Foam
• Coffee Seared Steaks
• Mascarpone Stuffed Challah French Toast
• Torta al Cioccolato

Nope, the company did NOT send me Plugra, nor did they buy advertising. I really like this stuff and I think that if you haven’t used it you should try it.

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Post from: Baking Delights

I know my surgery was over a month ago but I am just now beginning to cook a little. It wiped me out. I feel like such a wimp! I am exhausted in the afternoons. Anyway, I decided to try out the mushrooms and see how I liked them. We don’t get a huge variety of mushrooms here in Texas, at least not in my area. I was amazed at the selection I was sent, and there are even more on the site. Dried mushrooms are great because the flavors are more intense and they keep practically forever.

I decided to make my Faux Stir Fry Dinner. I will be posting the recipe a little later, we love it because it is cheap easy and quick!

I  used the Maitake mushrooms. These have a unique, nutty, woodsy-rich flavor and a buttery texture.  The texture really held up well during cooking. I rehydrated them with some hot water for about 20 minutes before adding them (and the water) to my recipe.

The flavor was wonderful. The dish was a huge hit – Kyrie ate two helpings, which for her is amazing. The child looks like a spider-monkey. Even those who aren’t at all keen on mushrooms loved this dish. Best of all, the mushrooms are organic. They are a little expensive but  the flavors are rich enough that you can use them as a flavoring agent in almost anything. If you are not using the water that you rehydrated them in in your recipe be sure to save it for soup or stew. It holds a lot of flavor.

The flavors were fresh and intense, and I like the fact that you can use these whenever without worrying about having them spoil. Marx Foods is the company that does the environmentally friendly palm leaf disposable plates I  reviewed.

If you want to add some mushroomy goodness to your foods but don’t have access to a wide variety this is a great way to try some new flavors and textures.

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Post from: Baking Delights

Rather than doing a separate review for each I am just going to say that all  four of these products are delicious. The corn and black bean salsa was not too spicy, but had a very fresh flavor. In fact, all of the sauces had a good, fresh tomato flavor.They are not overly salty and all of the ingredients are well balanced. I really liked this brand. Give it a try if it is available in your area.

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Post from: Baking Delights

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

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Post from: Baking Delights

Believe it or not cumin is fantabulous with…of all things…vanilla.  And chocolate.  And citrus.

That beautiful golden color is an indication of the flavor because the flavor of cumin is warm, and caressing.  The flavor of cumin is the flavor of a summer day in the country…endlessly long and lazy.

Ground cumin is much more intense that the seed, but getting the seed and grinding your own is the best way to get the most intense flavor.  Here are some ways I like to use cumin:

• Mix with salt and butter and keep in the fridge.  This is fantastic on fresh corn on the cob.
• Add to corn chowder.
• Add to cooked carrots
• Add to mashed potatoes and sprinkle with cheese
• Use as a flavoring in vinaigrette
• Add a pinch to a yellow cake batter
• Add a pinch of cumin and a pinch of chile to a tropical fruit salad
• Add to hot chocolate or fudge frosting

I know, using cumin in such a variety of ways is a stretch for most people but once you start playing with this flavor you will be hooked.  Yeah, it is fantastic in main courses like enchiladas and mac and cheese but….try it in a variety of ways.  It is just that good!

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Post from: Baking Delights

However, as I was shopping in the yogurt aisle at Target (which is fast becoming one of my favorite food stores, more about that later) I saw this very unique looking yogurt.

Yep.  You read that right.  Plum-Honey-Lavender.  I had to get it, do ya hear me? I HAD to.  And then the yogurt looked so lonely I picked up the Vanilla Chai.

So of course, the first thing I did when I got home was…..taste it.

It was tangier than I expected.  I think I would have preferred it a little sweeter but the flavor was great and the combination of plum and lavender is brilliant.  This is going to be a go to yogurt ingredient for me.  I am thinking pound cakes and bundt cakes and as the dressing for fruit salads.

On its own as a snack? Not so much.  It was not sweet enough for my sweet tooth.  But combined into something else it is going to be amazing.  This will work great anywhere you need yogurt or sour cream in a recipe and you want a little burst of tangy fruit.

The kids loved it, by the way, and didn’t think it was too sour.

If you see it it is a definite must try.

images:maryeaudet (c) 2009

Post from: Baking Delights