Heather's Heat and Flavor

Bangkok Thai Cuisine Delivers True Thai Flavors... and Heat!

2008-08-12T22:26:00.004-04:00

One of those little strip malls on Mayfield is harboring a hidden Thai treasure. Brian and I have now eaten at Bangkok Thai Cuisine twice, and it has quickly become a favorite. The food has been consistently extremely good, and it is conveniently close to our home (our other favorite restaurant for hot food is Mekong River, which delivers great Vietnamese dishes).

Nestled between Chinese take-out and a beverage store, a quick peek in the door reveals that this little gem offers something more than the outer facade projects. The atmosphere is serene and upscale. The menu is varied and offers something for everyone. For us, an important factor is that we can get food that is actually quite spicy and still seasoned appropriately (not just about the heat).

At our first meal out, Brian ordered the Pad Ped with Pork (four star heat, though I think they held back on the heat a little, not trusting that we really meant it when we said hot). Pad Ped has galingal, lime leaf, eggplant, bell pepper, string bean, baby corn and basil, served with rice on the side. I ordered the Green Noodles Curry (three star heat, which I found quite enjoyable). Their version has sliced chicken, pineapple, grape tomatoes, onions, yellow squash, bell peppers, curry and coconut milk, and is served over green flat noodles. Although the portions were generous, I found that I just had to finish the entire meal on the spot -- something I almost never do. Of course, I can blame some of that on my pregnancy at the time, but really the flavors were just so good I didn't want to stop eating.

Our second meal, just a few weeks ago, was equally enjoyable. Brian's Mother, Karen, agreed to babysit her granddaughter, but we were too tired to stay out long enough for more than a meal. So, we headed to Bangkok. Brian started with Devil soup, which was served at five star heat. Finally a soup that really appealed to Brian's heat-buds! It had curry leaf, shrimp and scallops. I tasted a few sips, and though it was plenty hot, the flavor was excellent. Brian's entree was the Green Curry and Bamboo Shoots with Half Duck, containing eggplant, string beans, basil and green peppers. I was able to snag a piece of eggplant and almost wished I had ordered that, too. However, my meal of Mango Curry with Shrimp was outstanding and satisfied my Jones for mango. Again, I managed to vacuum up everything on the plate -- feeling quite rotund after the meal, though I am no longer pregnant!

I'd like to also mention that the service is efficient and friendly. Water gets refilled regularly without asking and we've always been asked if we're happy with the meal. The dinner prices are reasonable (entrees ranging between $9 and $15) and the atmosphere is very pleasant. Give it a try the next time you want to try something a little different! Sorry I don't have any pics, but we just get too distracted by the food itself when we eat out and I always forget to get a shot.

Our friend Nancy has also posted a great review of this restaurant on her blog: Fun Playing with Food. http://funplayingwithfood.blogspot.com/2007/11/playing-with-lunch-food.html

Savannah's a little chile!

2008-07-09T13:24:00.004-04:00

We had some fun last night taking pics of Savannah dressed as a chile pepper. Enjoy!

Not fully baked, but perfectly done!

2008-07-08T19:36:00.007-04:00

Well, the bun in my oven wasn't fully baked, but she sure was ready to come out! We're thrilled to announce the addition of Savannah Sada Marks to our family on June 11, 2008, 11:53 p.m., 5 lbs 10 oz, 18.5 inches long. She was in a bit of a hurry to arrive (31 days!), is healthy and getting bigger every day.

As all proud parents surely are, we're convinced that ours is the most beautiful and talented baby ever. She was born with light brown/blond hair and bright blue eyes.

We aren't quite ready with the baby room yet, as there's still a bit of painting yet to do. She's rooming with us, though, which is making for some very long nights. The upside for me is that Brian has been cooking up a storm to help keep me well fed and give us the energy we need to survive.

His recent kitchen adventures include Smoked ribs and chicken (come on, it's grilling season -- of course we've been firing up the locomotive!), a Middle-eastern feast of herbed lamb patties with couscous, spiced green beans and carrots, and grilled yellow squash & onions (our recipes used Ras Al Hanout, Zaa'Tar and Fire Dust seasonings, as well as parsley, chives and basil from our garden), Pasta with a spicy tomato sausage sauce, Lardons (deep fried cubes of home-cured bacon that are amazing on its own or in a salad), Homemade roast beef hash... the list goes on. Every night there's yet another wonderful meal, and he's had to fit that in between his share of feedings and extra hours required recently at the store. (Doesn't he look like he's ready to eat an overstuffed burrito in this picture?)

Of course, that's all Brian. All I've made lately is milk, reserved for one very special member of our household -- and I don't mean either of the cats!

Thanks for putting up with my recent silence and the lack of recipes lately. As you can see, I've been a little busy.

We're working on dreaming up a spice blend in Savannah's honor. Got any ideas? Feel free to add a comment to this post.

Smokin' Times at the Rib Cook-offs

2008-06-06T00:25:00.004-04:00

Our Summer really got going on Memorial Day weekend, as the air filled with the heady scent of smoking ribs. Brian was thrilled to be featured in a pre-Memorial Day article in the Free Times, especially since they actually did a lot of research and took the time to get the particulars right about the differences between grilling, barbequing and smoking, as well as pointing out that REAL barbeque does not fall off the bone, but rather it should have a little more texture than that -- make you tug a bit before it comes cleanly off the bone. What you get then is a little chewiness along with the melt-in-the-mouth moistness of properly cooked pork. Here's the article online: http://www.freetimes.com/stories/15/55/smoking-is-good-for-you.

OK, off my soapbox for now and on to the events!

Barbeque in Berea
On Saturday, Brian and I headed to the Berea Rib Cook-off. The weather was absolutely beautiful and we couldn't have asked for a more perfect day to wander around, indulge our most porkifying eating fantasies and, of course, see if we could snag a few new sauces for the store.

The advantages we see to the Berea Cook-off is that it is more casual and less expensive, with free parking tossed in, though the walk was long if you didn't know how to find the back lots. If you want to avoid huge crowds and long lines, this is the one for you. However, be warned that the music is certainly more "rustic" and less professional -- which translated to pretty bad, in our opinion. One band's lyrics went quite a way beyond what we'd consider a family event (something about losing his virginity via a hole in the wall and never looking back).

As for the barbeque, it was a mixed bag. Of the samples we tried, only a few offered properly cooked ribs, though the sauces weren't all that exciting. A few had great sauces, but they were not yet bottling them, so we couldn't buy any. One exception was Cowboy from Ft. Worth, TX, from whom we managed to snag a few cases of barbeque sauce and salsa.

Oddly, the highlights of the trip were our visits to the deep-fried candy stand and a spiced nut stand. Now, when I say deep fried, I don't mean funnel cakes. No, this was more serious stuff -- Twinkies... Snickers Bars... and, oh God, Oreos! Pregnant or not, this was not something to be missed. Brian ordered a Twinkie and I got the Oreos. The Twinkies are frozen on skewers, dipped in batter and then deep fried. The freezing part is important because it makes the filling stick to the skewer better. I managed to get a bite and thought that was decadent. But then, my Oreos showed up and I just about died and went to heaven. Not only were they deep fried, but they were finished with Hershey's syrup and sprinkled with powdered sugar. Even Brian agreed that these were the most unbelievably indulgent thing he could think of next to a barrel of pig candy! The spiced nuts were a nice item to take home -- I'm a sucker for a sweet and salty snack now and again.

Judging Ribs Downtown
Sunday took us to our now annual gig as judges at the Marc's Great American Rib Cook-off. There, we met up with friends, donned our official Rib Judge jackets, took the official Rib Judge oath (we take that very seriously) and sampled 10 different ribs and sauces. Behind the scenes, you might be interested to know that we do not know whose ribs and sauces we are sampling. They are simply marked with numbers in serving order. I was a little afraid that I wouldn't have enough space in my tummy (the baby's getting pretty big now) to manage them all, so I was cautious about how many bites to take from each item. They serve you a single rib at a time with only bread and water to help clear your palate. Then they bring out the sauces in little cups. We judge based on appearance, aroma, texture and overall flavor. It really is a privilege to do this, and the overall quality of the ribs this year was outstanding. It was tough to decide which ones we liked the best. Now, there are always different preferences, which is why they have many judges -- to balance out the opinions and come up with a clear winner.

After the tasting was over, we wandered around the event, catching up with friends and picking up sauces as we could get them. The music was much, much better and the crowds were clearly keeping each of the rib stands hopping -- a good thing if you want to get a fresh, quality rib. Another beautiful day in Cleveland! Who would have thought?

Want to see a few pictures of the judging? Check out the blog for Q104's Rebecca Wilde: http://q104rebeccawilde.blogspot.com/2008/05/rib-burn-offjudgin-ribs.html. She actually caught a pretty good side shot of my burgeoning belly and another of Brian in his "I'm already a redneck and don't need more sun on it" straw hat.

Dinner at 2182

2008-04-09T22:27:00.002-04:00

Just got back from dinner with two girlfriends at 2182 Bistro & Wine Bar in Brecksville (http://www.2182bistroandwinebar.com/)

Our reservation was for 7, and I was the last to arrive. The entrance is unassuming, but once you're in it feels very intimate. There seemed to be only about 10-15 tables, with a small bar and a communal bar/chef's table in the middle. Cozy, but not crowded. There were only a few diners at 7, but the place really picked up around 8, and just about every seat was filled by the time we left at about 9.

Our server was very attentive, and I appreciated the short menu. It really is difficult to select something and trust it will be good if a menu is 10 pages long. Although the menu is short, the items on it are far from simple. Not able to drink wine, I asked for an alternative. They do carry a few Izze sodas, and the pomegranate one accompanied my meal well. One of my friends ordered a glass of cabernet (don't remember which one, but it was one of two house cabs available, and she seemed pleased).

The Appetizer selections were heavy on the shellfish, and I was sad to not be able to try the oysters (3 months to go!). However, we did decide to share an order of escargot with shallots, bacon, mushrooms and red wine, and served over a roasted head of garlic. The flavors were strong, almost overpowering the escargot, but it was cooked perfectly and could convert anyone who is a bit sqeamish about eating snails into a fan of escargot.

A lovely baguette was served in a paper bag for our enjoyment, with a metal ramekin of softened butter. Very good bread! Luckily, we're a sharing bunch, as the baguette in a bag would have been a challenge to those who prefer that others not touch their food.

Of the Petits Plats (small plates), we shared the Mushroom leek and goat cheese tartlet with a brandy cream sauce. This was very rich and absolutely fantastic. I could have been quite satisfied with that and a salad for lunch or dinner. However, it tasted as if the calorie count was astronomical, but my 1/3 portion left me craving more.

Luckily, my dinner entree provided sufficient distraction. I had the fish of the day - a seared halibut over asparagus and tomato rissotto. Having recently been somewhat disappointed in another restaurant's rissotto, I was hesitant, but ultimately decided that any restaurant that dealt with foie gras and pork belly confit could probably produce a pretty good rissotto -- I was right. The sear on the halibut was perfectly browned and crispy. There was a rich, fruity sauce on the bottom of the plate, which I should have asked about. It was tasty, but not really necessary with the other flavors, as the seasoning of both the halibut and rissotto was very well done.

One of my friends had the Brandy-flamed Scampi and Mussels and the other had the Hanger Steak. Both pretty much cleaned their plates and said very nice things about their meals.

Afterwards, I had a cup of decaf (very tasty decaf, I must say) and a slice of lemon cheesecake that was served with a fruit syrup/sauce and some fresh blueberries. The cheesecake was tasty, but perhaps not light enough for my taste -- I tend to like a more airy cheesecake, than the heavier New York style.

In all, the prices were very reasonable for the quality of food, and I am eager to take Brian there to try the Seared Slider (have to find out for ourselves if the combination of foie gras and truffles is too much, or just truly decadent), the Maple Leaf Farms duck breast (does it compare to the one we had at John Palmer's Bistro 44?), the Charcuterie board (Brian's idea of heaven) and Artisan cheese board (my idea of heaven), and round out the meal with a Cassoulet with white beans, duck confit, pork belly confit, truffles and foie gras. This one has to wait until after Savannah is born, as it is a meal that requires a really good red wine to quaff with it.

In all, a lovely night out and a great time to catch up with the gals. I highly recommend this place if you're looking for a very tasty meal in a romantic atmosphere, good service and want to keep the price for 2 under $100. Sorry there are no pics, but I'm just not comfortable doing that. You'll have to either go there yourself or check out their Web site. Cheers!

Limoncello

2008-03-30T13:25:00.003-04:00

Over the winter holidays, Brian made Limoncello as a gift for our families. The recipe is actually pretty easy, as long as you make it about a month ahead and are the proud owner of a Microplane grater.

We bought a huge bag of lemons at Costco (about 20-25 lemons), which Brian zested with the Microplane. This is absolutely the most labor-intensive part of the process, but well worth it. I suggest inviting a few friends over who will gladly help with the grating in return for a bottle of the end product later. If they also happen to own a Microplane, ask them to bring it and the process will go faster. Additional incentive is an immediate reward of a sip of your last batch of Limoncello before they go (but after the grating is done unless you want your guests to leave with grated fingertips!).

In a large glass jar he found at a craft store, Brian combined the zest with a 750 ml. bottle of Everclear and a 750 ml. bottle of high-proof Vodka. You can't buy Everclear in Ohio, but we travel to Kentucky frequently, and you can pick up a bottle at any liquor store there. Brian would prefer to use all Everclear, but this version is plenty strong, as it is. If you want an end product that won't knock you on your knees, you can just use high-proof Vodka for the whole thing. Cover tightly.

[At this point, you have a lot of zested lemons, so this is a great time to squeeze some lemon juice and either freeze it or make a really big batch of homemade lemonade. It is a also a good excuse to make lemon bars, citrus pound cake, etc... ]

Let the zest and alcohol mixture steep in a cool, dark place for 4-6 weeks, agitating the bottle from time to time. You can go as little as 2 weeks, but the longer you steep the alcohol in the lemon zest, the stronger the lemon flavor will come through.

Strain the mixture through several layers of fine cheesecloth or a couple of coffee filters into to another container and set aside. In a large stainless soup pot, boil 4 cups water and 4 cups sugar until the sugar is well dissolved. Cool to room temperature and add to the flavored alcohol. Mix thoroughly and then decant into small, air-sealed bottles. You can sometimes find these at World Market or even Linens-N-Things, or you can special order a case online.

Make your own labels using clear Avery address labels from an office supply store. I recommend those partly because I work for Avery Dennison, but mostly because they seem to adhere better to the bottles, which I wipe with alcohol first to get off any oils from shipping and handling. Another alternative is to make a hang tag label with colored card stock and foiled twisties (floral area of craft store) or fabric pony-tail holders (drugstore)

We store our Limoncello in the fridge or freezer, as it is best served very cold in small liqueur glasses. This both creates a nice presentation and limits consumption. The sweet lemon flavor masks the strength of the booze, so go easy. A few shots of this stuff and you'll be speaking Italian (or at least think you are)!

Brisket Pot Luck Dinner

2008-03-02T22:46:00.008-05:00

On Friday, our Temple (Israel ner Tamid on Lander) hosted its annual Brisket Pot Luck Dinner. This year was even better, as we had two representatives from Mr. Brisket there to judge the briskets (www.misterbrisket.com).

Brian and I decided to go against the flow and present a dry-cooked, smoked brisket, instead of the more traditional Jewish-style wet brisket. On Thursday, Mr. Brisket delivered a 3 lb. brisket to us. Brian treated it to a liberal sprinkling of Mesquite Magic seasoning. With the weather fluctuations and wet conditions, Brian was not up to staying up all night to nurse it all the way through on the smoker. So, he put it in the oven, covered, with a little liquid smoke, for about 10 hours at 200 degrees F, then he finished it on the smoker outside with a quick sear. After slicing on our slicer (one of the most frivolous kitchen purchases we've ever made, though it does come in VERY handy about four to six times a year), we layered the brisket in a dish to transport, soaking each layer in Head Country Marinade to keep it moist. Head Country is a dark marinade from Oklahoma that is particularly good on beef.

As a side dish, I made a simple hummus recipe from the America's Test Kitchen Cookbook. The ingredients are pretty basic: rinsed canned chick peas (garbanzo beans), tahini (we found a very nice one from Israel), extra virgin olive oil, fresh minced garlic, lemon juice, cayenne chile powder and salt. I added a large spoonful of roasted sweet red pepper paste for color and an extra burst of flavor. I don't really stick to the recipe with the quantities in the recipe, because I use a different size can of chick peas and tend to go heavier on the garlic. The key to this one is to puree it all together long enough in the food processor so it is smooth and creamy, and the olive oil doesn't separate when it sits for a while. Then, it is just chill and serve.

To go with the hummus, I made toast triangles with a mini-loaf of honey wheat bread, cut on the diagonal, brushed with olive oil, sprinkled with Greek seasoning and then toasted in the oven at 400 degrees F for about 5 minutes. Next time, I'd probably go with a more traditional pita or at least use a rye or pumpernickel party loaf, instead of the sweeter honey wheat, but there were no complaints (I just knew it could be better). I also included some garlic melba toasts on the tray. In the past, I've decorated the hummus with minced parsley or cilantro, or diced sweet red peppers. But we just didn't have time this time, as I had been not feeling well the latter half of the week and had a ton of office work I was committed to finishing by the end of the day.

Brian decided that one side dish wasn't enough, so he also put out a tray of Xochitl tortilla chips with a bowl of our Peach Blueberry Merlot Salsa. By the end, there was nothing to take home from any of the dishes we brought, so that was a good sign.

While we did not win the judging, that wasn't really the point for us. We got to taste about 12 different briskets and a load of wonderful sides including corn pudding/cake, roasted potatoes, rice & mushrooms, cooked red cabbage salad - almost like a sauerkraut, spinach souffle... the list goes on and on! And a few tasty sweet Jello dishes that I used to help clear the palate between tastes of brisket. All in all, it was fantastic and a great way to get to know some other members of the Temple. What a tasty welcome to the weekend!

Chile Peppers: Ancho, New Mexico, Chiltepin, Pequin

2008-02-27T16:53:00.008-05:00

Recently, I received an inquiry from a customer regarding chile peppers.

Hello Heather. Can you please advise me on how to use some chile peppers I received in a beautiful gift basket? I’d like to know what dishes to use them in, how much and how hot they are. We do like spicy. Here are the names: Chile – New Mexico, Chile – Chiltepin, Chile – Ancho, Chile – Pequin. I appreciate the advice. Thank You, Angie

~ ~ ~ ~ ~

Hi Angie!

We're glad you are enjoying the basket and hope you'll have some fun with the chiles. I'll take it mild to hot.

To use dried chiles, you can either just toss them whole (destemmed) or chopped directly into a dish that has a lot of liquid, and they will rehydrate as they cook. Or, you can pre-rehydrate them by placing the chiles in a resealable bag with a little warm water, then wait at least a half hour. If the dried chile is still flexible, it is easy to remove the seeds, if you like, by slitting it down one side and using a spoon or paring knife to scrape out the seeds. That will reduce the heat level of whatever dish you are making.

The Ancho chile is basically a dried Poblano, which is a very mild variety. This one is great for adding a deep, almost chocolaty flavor to a dish.

The New Mexico chile is a medium heat chile that is great to use for making homemade chili. This is the same chile as the Anaheim or California chile, just grown in New Mexico. Like wines, the same variety of chile can have a different flavor based on where it is grown (terroir in the world of viniculture).

The Chiltepin or Tepin chile is quite spicy, so I'd use in dishes sparingly. It is one of the two state chiles of Texas. You can crush the whole chiles and keep the seeds to get a much hotter version of pepper flakes for pizza. It is also great for adding heat to chili and soups.

The Pequin is a chile from Mexico. Its small size means it is quite hot (not quite as hot as a habanero, but significantly hotter than most other chile peppers out there). My husband, Brian, likes to toss a small number into a pot of chili to make "firecracker" chili, meaning that every once in a while, instead of what you thought was a bean, you get a little hot firecracker going off in your mouth. This holiday season I made chile vinegar with it, simply by tossing a tablespoon or two of Pequins into a jar of white vinegar.

You can make good chile oils with any of the dried chiles, just go to a site like http://www.epicurious.com/ to make sure you do it in a way that is bacteria-free. No worries with the spiced vinegars, as nothing can grow in that much acid.

I hope this is helpful, and if you ever run into a question while you're cooking, feel free to call the store at 216-291-3450.

Happy cooking!

Heather

Review: John Palmer's Bistro 44

2008-02-17T21:19:00.004-05:00

For our Valentine's dinner, Brian and I headed East to Concord. I had been to this restaurant once before about a year ago for a business dinner and remember thinking that Brian would enjoy the menu. I made the reservation via OpenTable.com, which was very easy to do, as it showed me available times to choose from and sent me a confirmation e-mail.

As our date approached, I realized that I had to find a dress that still fits. It's not that I've gained all that much weight, but rather where I've gained it. I was hoping to keep my weight gain limited to the belly area (one of those "all baby" pregnancies), but it seems that I've added quite a bit of insulation up top, as well. Luckily, I was able to squeeze into a flirty red sundress that Brian gave me a few years ago. Sadly, though, it is likely the last time I will wear it until late Summer, as it was quite tight up top. Coupled with a cashmere cardigan and a pink & red scarf, I was ready to go. For those of you who know Brian, it may come as a surprise that on occasion he will actually wear not just long pants, but a tie, too! In this case, he even donned a suit jacket. Now that's true love.

We arrived just a few minutes ahead of our 8 p.m. reservation on Friday night. The hostess seated us right away in a quite large round booth scattered with leather pillows. The lights were low and most other tables were filled. Soft music - you could hear the words, but not too loud - was playing. Quite romantic. Our server was with us within moments and took our drink and water orders. We always ask for no ice, and later she told us she had set aside a pitcher just for us when we made the request. Nice touch. We ordered our drinks and settled in to browse the menu.

A lot looked good, but I didn't want to eat too much, as I seem to be needing smaller, more frequent meals lately. So, I ordered the house salad, which was a bed of mixed greens with generous strips of sundried tomatoes, gorgonzola cheese, pine nuts and a light, tasty dressing. The salad was dressed perfectly - not drenched as one usually finds - just enough to carry flavor throughout and not encounter any undressed bits. I happily ate every bite. The potato leek soup was tempting, but I knew it would be too much for me. That said, having recently read Julie and Julia, I have been itching to try Julia Child's recipe from The Art of French Cooking.

Brian ordered the duck breast small plate, which came beautifully presented and cooked. The breast itself was seared with peppercorn on the outside and tender rare on the inside, sliced into about 5-6 pieces and fanned over a pool of maple cherry reduction, topped with a generous piece of perfectly ripe brie. At this point, I believe he was finally sure that all the dressing up was worthwhile. I've never heard him make noises like that over restaurant food. He said he wanted to eat it slowly to savor the wonder of it all, and later professed that he may like duck even better than steak. That's quite an admission from a guy so in love with beef. He generously offered me a taste (actually, more than once), but I only took a small piece, not wanting to limit what was clearly a transcendent experience for him.

For entrees, we both opted for the strip steak, which came with buttered escarole (perhaps a little too buttered, but very tasty) and wonderful truffle tater tots - yes, that's right, tater tots! We just had to have them. The tater tots were crispy and not oily on the outside and light and fluffy on the inside (almost like how a truly perfect gnocchi should be, but I'll save that rant for another post). Very nicely seasoned, it was almost as if the filling was piped directly into the frying oil. Beautiful way to take a simple child's menu item like a tater tot and make it truly adult and refined.

On to the steaks. I ordered medium rare and Brian ordered rare. This is a good strategy for us, as I cannot usually finish all of mine and will have Brian eat it, taking some of his home for leftovers. Reheating is only successful if you have truly rare steak to work with. Again, we were not disappointed, though I don't think anything will come close to Brian's duck experience for a long time. Frequently being disappointed with the results at other restaurants, we were pleased to see that these folks knew what rare and medium rare were all about. We got exactly what we ordered. The meat itself was very well marbled and tender, with lots of flavor. I don't think it was seasoned with anything but salt and pepper, and we were very happy about that, as the rich flavor of these cuts of beef didn't need much else other than being cooked properly.

We opted to skip any dessert, as the meal was quite filling. Our server was attentive and friendly throughout the meal. Our food and drinks arrived on time and we never had to ask for water refills - she was there with our "special carafe" before our glasses were empty.

All in all, I couldn't have asked for a nicer experience. We're eager to go back again - well worth the 20-minute drive, and just as satisfying as any downtown restaurant without the parking hassle. When I can drink wine again, I want to try out their special prices on Monday nights. Check out their Web site JohnPalmers.com.

Pot Roast Stew

2008-02-09T20:39:00.000-05:00

I had a cheap cut of meat (beef roast) in the freezer and was too lazy to go to the store. What to do? Why, when the weather is cold and snowy -- or rainy, as it may be -- stew is the answer.

I raided all of the aging veggies in my fridge and got to work chopping and tossing items into the slow cooker (electric crock pot)

About 1-1/2 to 2 lbs of beef (cheaper is better in the case of slow-cooking)
2 small yellow onions, cut into eighths, no skins
5 small cloves of Garlic, whole with the skins removed
2 cans of cream of mushroom soup
2 cans of water
Baby carrots (probably about a cup and a half)
Celery (about four stalks cut in 2" lengths)
Dried mushrooms (I used whole woodear, but would generally recommend shredded woodear, black trumpet, portabello or morels in the future)
2-3 teaspoons Greek Seasoning (honestly, I just shook a bunch in and didn't measure)
1-1/2 teaspoons Salt (again, I wasn't too exact with measurements here)
1 teaspoon ground pepper (I added a few grinds of Australian Mountain peppercorn to great effect, as it adds a more pungent and bitter flavor for this strong stew)
4 Russett potatoes, cut into eighths with the skins on

If you want, you can replace the cream of mushroom soup with 2 cans of whole or diced tomatoes, with the juice. Also, a nice addition, which I would have added under other circumstances would be a cup of red wine.

Put everything in the cooker, mix it up a little, with the beef in the center at the bottom, then let the cooker do its work for several hours. I started it on high for about 2 hours, then let it go for another 3-4 on low. The great thing about a slow cooker is that timing is approximate. I did check on it occasionally to mix things up and add a little water, as needed, but it would have been fine without the attention.

If you aren't planning to serve it right away, you will want to cool it down quickly to avoid bacteria growth. I believe Alton Brown's recommendation for things like that is to put the ceramic portion of the pot in a cooler with about 2" of ice in the bottom and either stir the mixture as it cools, or immerse a few bottles of frozen water (3/4 filled so they don't crack when they freeze) into the food itself. That will help the center cool faster. Then, when it has cooled down enough, stick it in the fridge for later enjoyment.

No pictures of this one, as the aroma and flavor far surpass the appearance. But, oh, what comfort... and a great way to clean out the fridge!

Ginger Snaps Results

2008-01-27T23:48:00.001-05:00

All three cookie brands purport to be made with real ginger and molasses. However, each had a very distinct flavor profile and texture.

The Giant Eagle brand was the least expensive, and it showed. While the box in the bag was easiest to open, and the appearance was good (grainy with lots of nooks & crannies to hold the milk), the flavors didn't pop. These are easy ones for kids or the unadventurous to snack on straight (without milk). A safe bet, but nothing exciting. When dipped in warm milk, the cookie crumbled quickly, so it was a good thing I had a plate to catch the soggy, falling pieces as I tried to quickly get it to my mouth.

The Nabisco brand was next. While the outer box was the same as the Giant Eagle brand, the bag was much harder to open and tried to tear when I pulled the seam apart. These cookies are much lighter in appearance, with a smooth texture. Not appealing at all to look at. Little ridges in the tops looked like they had been done with a press, not a natural striation from the baking and expansion process. The flavor on these was really very good, though, with the ginger coming out loud and clear (a little heavy for most folks, I'd guess, but I liked it). These would be a good pie crust base. Dipped in warm milk, the lack of natural nooks & crannies was a problem. They softened nicely, but the milk didn't penetrate very far into the cookie, so the ratio of cookie to milk was off.

The Archway brand was the most expensive of the three (by almost a dollar, I recall). The bag was more reminiscent in shape of the old-fashioned paper-style bag of my childhood, but clearly they've made changes in the material (all plastic) to lock in the freshness longer. The seams came apart smoothly, without having to apply too much pressure (the kind that makes your bag of chips open in a confetti-like explosion -- we've all been there, right?). The cookie appearance was dark, a little lighter than the Giant Eagle brand, with less uniformity. Nooks and crannies abounded. Could this be the cookie I was looking for? Why, yes. And, the flavor was a great balance between the molasses and ginger, both of which stood out well. The best part was the milk test. Dipped in warm milk, these crunchy cookies soaked in the liquid perfectly, but left a slightly chewy center. Not quite as good as home-made (though nothing can ever touch the wondrous pleasure I got from sinking my teeth into a fresh molasses cookie from the Pennsylvania Dutch farmer's stand at the Ardmore market in college). The only downside to these cookies is that there is no box to easily seal them, once opened. However, a thick rubber band courtesy of the USPS (we get them wrapped around our mail every day) does the trick very well, and allows you to see how much you still have left. More pricey, but a best-buy in my book.

Have any ideas on things you'd like to see comparison-tasted? Let me know and I'll try to fit it in my ever-expanding tummy.

Ginger Snaps Taste Test

2008-01-21T02:34:00.001-05:00

When the urge hits for store-bought cookies and milk, I generally don't go for Oreos or Chips Ahoy. No, my number one preference is most often the lowly ginger snap.

Years ago, there were some wonderful versions available of these small, hard, sweet and slightly spicy cookies that softened beautifully in lightly warmed milk, going from military crisp to melt-on-the-tongue creamy soft in mere seconds. The biggest disappointments were the ones that would simply disintegrate and float down in ugly, unhappy mealy bits to the bottom of the glass. The best of the lot, though, would hold together just long enough for you to lift the cookie gently from the milk, flip your wrist and quickly wrap your lips around the cookie (and the tips of your fingers) to catch stray drips of milk. Then, you get the trifecta of texture -- milk-softened edges, chewy center and a tiny crispy bit that remained dry between your dunking fingers.

I recently had a Ginger Snap moment and ran to the store to pick some up. This only happens about every other year or so, and I was disheartened to find that the traditional paper-bag style was gone from the shelves. I don't even remember the brand, just that the bag was light brown and printed with "Ginger Snaps" in dark brown, old-fashioned script.

What to do? None of the choices scattered along the cookie aisle were familiar, though the brand names were. Being in a decadent mood, I decided to try three of the choices and do a comparison. So, I dutifully picked up a box each of the Giant Eagle and Nabisco brands, and a bag of Archway. And, I have the perfect excuse -- I need share my findings in the blog!

When I got home, guilt set in. What would Brian think about this? It certainly looked as if I was having some sort of mega-craving, instead of simply wanting to conduct a slightly less-than-scientific experiment. Later, when he wandered into the livingroom, where I had the three samples lined up on the table with a glass of warm milk in front of me, he simply shook his head and sighed. Good man, that one.

I smiled, tried (and failed) to explain what was behind this show of excess, and set about my task with relish. Next up? Results and photos! -- Yes, I'm determined to figure out how to download from my little camera and then upload to this site. Wish me luck!

Hot Carb Love -- Spicy Scalloped Potatoes

2008-01-09T20:48:00.000-05:00

Before the leftovers from our first batch of scalloped potatoes were even finished, panic began to set in. Whatever would we do when they were all gone and we had no instant carb fix in the fridge? With a half sack of potatoes left and another block of sharp cheddar cheese in the fridge, it didn't take long to put scalloped potatoes on the dinner agenda again.

This time, we had a lovely collection of fresh piquin peppers we've been growing in a pot under our bedroom skylight. Very hot, these little firecrackers are, and very tasty! Originally, Brian thought he had planted a form of habanero pepper with no heat (Red Soave, I believe they're called), but as the buds began to ripen, it was clear we had something else on our hands.

One morning, before the sun was up, Brian thought he'd taste one to see what was developing, and surprise! I was still in bed and could swear I heard him actually say, "OW!" (though that has been denied vehemently). It was pretty unexpected, and I think it was the first time I've ever seen a pepper make him sweat (again, denied, but I know what I saw).

Anyway, with a rather large collection of piquins ripe and ready to go, these scalloped potatoes were going to simply glow. This time, under the influence of a rather different kind of potato urge -- couch-related -- I left Brian to his own devices in the kitchen. To tell the truth, while we love to cook together, I suspect he enjoys cooking alone equally.

Instead of the cast iron, he used a very large, stainless, shallow soup pot. The diameter of the pot was larger, so the finished dish was not as deep and so the dish cooked more evenly. However, the yogurt was not strained this time, so it could have been creamier. Making up for that in spades, though, Brian added a handful of chopped fresh piquins to the mixture and then increased the shredded cheddar on top to 2 cups. The spiciness of this batch is helping it to last longer (too spicy for me to eat two servings in a row).

Hmmm... the urge is overtaking me again... off to partake in some Hot Carb Love!

Pure Carb Love -- Scalloped Potatoes

2008-01-05T12:31:00.000-05:00

Happy New Year everyone! My first resolution is to get in the habit of posting regularly. If nothing else, it will help remind me of special meals and times playing in the kitchen. Now, if I could only get used to the photo posting piece (maybe I can manage that for the next post).

As a fitting start to 2008, rather than digging into diets, we're giving in to the fun of food.

A few nights ago, Brian and I were in the throes of wintertime carb cravings. A sack of russet potatoes in the pantry and a fresh block of extra sharp cheddar cheese from the West Side Market sang their siren song.

So, we opened the America's Test Kitchen Family Cookbook -- which is close to passing Joy of Cooking for our favorite -- and found a delicious-sounding recipe for Scalloped Potatoes. Ah!... the perfect solution for a chilly, wet evening.

The recipe itself wasn't very fancy, and we were short a few ingredients, so the usual modifications began even before we started.

First, I love potato skins, so ignored the skinning and just rinsed and sliced the potatoes about 1/8" thick -- about 2.5 lbs. in all.

Not having a cup of cream in the fridge, and definitely not in the mood to go out to the grocery, I substituted 1 cup of plain yogurt that I placed in a coffee filter & strainer over a bowl to remove some of the liquid and make it more creamy.

Brian was eager to use his cast iron pan instead of the called-for dutch oven. I could see it was going to be a tight fit, but who was I to complain? We've never had a bad result from using cast iron.

I had found several shallots in the pantry that needed to be used, so we ditched the onion and instead chopped 3 shallots and 3 cloves of garlic, and softened them in 2 Tablespoons of butter in the pan. OK, softening was called for, as well as adding the garlic later, but the shallots and garlic ended up going in together, and then we accidentally carmelized them while I was distracted playing with the food processor blades. Never fear, only potatoes were cut! All was happy accident, as it turned out. Then we added a bit of thyme, salt and pepper to the pan.

To that, we added the potatoes, 1 cup Kitchen Basics chicken stock (the only brand we'll buy anymore and much more flavorful than the broth called for in the recipe) and the strained yogurt. Completely forgot the bay leaves -- a travesty when you consider that we're in the spice business and have more of those things than we know what to do with. We covered and cooked for 10 minutes on the stovetop (forgetting to stir at first, so we actually let it cook another 5 minutes after stirring). Rather than transferring into another pan (more dishes!), we simply sprinkled 1 cup of shredded extra sharp cheddar cheese on top and put the pan directly in the oven at 425 for 20 minutes, then another 5 with the broiler on to give it a little more bubble & browning on top.

As you can see, our slight alterations continued to stack up. The key to that is not freaking out if you can't do the recipe exactly as written. Sure, sometimes it's a flop, but most of the time we've found something wonderfully unexpected.

This was a pretty good batch of scalloped potatoes, but you can never have too much cheese, and it definitely needed a little heat, so before we even finished the first plate-full, we decided to try it again, with even more changes!

I've got to tell you. Sometimes there's nothing more satisfying than homemade scalloped potatoes. That night, even Brian went without meat for a few servings of pure carb love.

Fabulous Food Show - Part 2 - Food and People

2007-11-26T23:06:00.000-05:00

The Food Show was a great time to observe mass human behavior around food.

Clearly, many go there to graze, and we're all for that! The whole idea is to get some of our samples in their mouths so they're tempted to buy -- whether now or later. The grazers tend to line up at one end of an aisle and just slowly work their way through as the line moves. It's kind of a grab-and-go thing, but Brian and I have gotten pretty good at trying to engage them in conversation and find out what they think about the samples they've tried while they wait for the line to move.

Then you have the browsers. They're interested, want to talk about it, but aren't ready to buy until the end. There were fewer of those this year, and I think that was partly due to the Shop and Drop service offered free to show attendees. This was sort of a coat-check for purchases that allowed people to freely buy and not have to carry their bags during the entire show. Maybe a lot of browsers did come back later to buy, but the show is so big, it is hard to tell for sure. The great thing about browsers is that they are picking and choosing what they want to try, and they love it that someone wants to actually talk to them. Many are surprised that we are the owners and manning our own booth the whole time. This is where the personal touch becomes really important.

Finally, you have the true aficianados. They are there to get to know you (if they don't already know you) and have a deep interest in what you do and the flavors, quality, assortment, etc. that you have to offer. This group is a pure pleasure, though since many are already customers, they're actually not our primary target demographic for getting a booth at the show. While many vendors like us would like to make some money (or at least break even on the costs of doing the show and giving away a lot of free food), the real point is marketing -- getting our name in the minds and our heat and flavor on the tongues of large numbers of people who might not otherwise find out about us.

For us at the booth, it is kind of a juggling act. You have to quickly figure out which type of person is in front of you and react accordingly. It is kind of a game for us, and is actually a lot of fun. I don't think Brian or I sat down the entire time -- we were exhausted -- but it was great getting to know so many people and talk about the things we love. The biggest frustration is that there are so many people to talk to, you feel like you can't always give your full attention to friends and family who stop by to say, "Hello."

The Fabulous Food Show is a wonderful microcosm of the many different types of food and people in Cleveland, and we're proud that the show has been so successful. I like to think that we really surprise folks at the Food Network, who are tempted to treat anything between New York and Chicago as fly-over land and not worth notice. Of course, even more than the show, we're tremendously proud of Michael Symon and the national attention he's brought to the incredibly wonderful and diverse food scene in Cleveland.

Cheddar Pumpkin Soup

2007-11-14T20:16:00.000-05:00

What the heck do you do with all of the pieces leftover from carving scary or funny faces into your Halloween pumpkins? Why, make pumpkin soup, of course! This year I tried something a little different, using a basic recipe and using what I happened to have available around the house. That's what's fun about soups -- substitution is easy. Some of the best soups and stews have come from creative use of leftover ingredients!

Ingredients
1 large onion (sliced into approx. 1" pieces)
1/4 lb. unsalted butter (1 stick)
2 lbs. pumpkin pieces (remove seeds and skin and cut into 1/2-1" chunks)
2 containers Kitchen Basics Chicken stock
2 bay leaves
2 Tablespoons lemon juice
1 Tablespoon Key lime juice (regular lime or lemon juice is fine, too)
1 Tablespoon orange zest (fresh or dried)1/4 teaspoon ground ginger
1 Tablespoon Tupelo honey
1/2 teaspoon Pumpkin Pie spice
1 can evaporated milk
1/2 lb. finely grated sharp white cheddar cheese
salt and pepper to taste (we also added about 1 teaspoon cayenne chile powder)
Croutons, chives, sour cream or sherry sauce for garnish -- your preference

Instructions
Sautee the onion and butter, then add pumpkin, chicken stock and bay leaves and cook over medium heat. When the pumpkin is cooked through (I think I let it go for about 20 minutes), take the bay leaves out and puree the mixture with a wand blender, or let it cool a bit then run it through a standing blender, food processor or food mill if you want it extra smooth. Mix in the other ingredients, stirring in the milk and cheese slowly in small batches last. Cook for another 20 minutes, then serve. Garnish with croutons and chives, or make it extra special for guests with sour cream and a sweet sherry sauce. This soup reheats quite well.

Croutons
I happened to have some leftover inexpensive hamburger buns, so made some quick croutons by cutting the buns into small squares, placing on a cookie sheet with raised sides, drizzling with olive oil, kosher salt, ground pepper and a little Greek seasoning. Toss with fingers and then place in 400 degree oven for about 5-10 minutes until lightly browned and crisp. Keep an eye on them to be sure they don't burn.

Fabulous Food Show - Part 1 - We're Hot, Hot, Hot!

2007-11-12T19:49:00.000-05:00

Well, the Fabulous Food Show this last weekend at the IX Center in Cleveland, was indeed, fabulous for us. For the second year in a row, we set up a Heather's Heat and Flavor booth and invited one of our sauce vendors to join us. This time it was Chooch & Pootan from Painesville, Ohio, who make award-winning hot sauces and wing sauces. The weekend was a resounding success and we were tickled to see so many of our good customers at the show.

Everything went smoothly -- if you weren't behind the scenes with us. The first of our challenges came on Friday morning, the first day of the show. I was setting up the booth and Brian was getting some last minute product at our warehouse on the East side of Cleveland. He was having some difficulty getting in and out, as the abandoned warehouse next door to ours had caught fire overnight. The three-alarm event might have been a spectacular sight, but we weren't feeling so hot about it. Happily there was no damage to our warehouse and Brian was eventually able to join me at the show after loading his truck with cases of sauce -- carrying them by hand down the street through the office door of the warehouse. He really got a good workout that day.

On Saturday morning, things continued to heat up when Brian stopped at the store to print a few extra labels for our 100% Pure Jolokia Chile Powder vials. As the labels were printing, blue smoke began to billow from our cash register (which is also our main computer). Being a "Holiday" weekend with Veteran's Day, our 4-hour computer service turned into a 4-day service. Low-tech was the name of the game for our busiest day of the week.

I know that our name says it all, but I'm lookin' for some love on the flavor side now. I'd rather keep the heat on the tongue!

Our First Salsa!

2007-11-03T13:47:00.000-04:00

Two weeks ago, Brian drove down to an apiary in Kentucky to make our first salsa -- Heather's Peach Blueberry Merlot salsa. The balance of fruit and jalapenos creates a pleasant heat that won't burn,and a Chilean Merlot rounds out the flavors.

For several years, people encouraged us to bottle our own products, but we resisted because there are so many great things already out there. But this one was just too good to resist and we had nothing else like it in the store. Getting to this point took some doing. We had to taste an awful lot of salsa (happily most was not awful) to get the right combination.

Funny how the salsa world has changed over the years. It all started with just tomatoes, onions, jalapenos and spices. Over the years, other flavors were added to make salsas with chipotles, habaneros, fruit, carrots, and tomatillos. The fruit salsas have really taken off, and are some of the most popular sellers in our store. Some are pretty sweet and really feature the fruit up front. What I personally like about the Peach Blueberry Merlot Salsa is that it isn't too sweet or fruity, so you can still use it to top mac & cheese or add to an omelet.

Halloween at Legacy

2007-10-28T18:10:00.000-04:00

While there were more princesses and Spidermen out today than ghouls, goblins and ghosts, Halloween was definitely here today. More than 500 children and their parents crowded Legacy Village for the annual trick-or-treat event. What struck me was the different candy preferences that kids today showed from my childhood memories.

Opting to stay away from chocolate, our store offered an array of non cocoa-based treats including Laffy Taffy, Sweet Tarts, Skittles, Twizzlers, Nerds, Tootsie Rolls and an assortment of hard candies. What surprised me the most was that, aside from the Skittles, kids seemed most excited about the red licorice Twizzlers. I guess it is a generational thing. I just never really got into the gummy bear-type candies, so licorice was about the last thing I wanted to see in my plastic pumpkin. Of course, chocolate trumps all -- one thing that seems to transcend age, gender and ethnicity.

Most of the kids showed pretty good manners, being prompted by parents to say "Trick or Treat" and "Thank You" to my "Happy Halloween!" In fact, it was mostly the older kids and adults who disappointed. Call me old fashioned, but I really don't understand how people can justify ransacking a mall for free candy without putting any effort at all into a costume. I'd say at least 50% of the kids and adults who carried bags and asked for candy for themselves were not in any semblance of costume. Maybe that's justified if you look at it from the point of view of decronstructing what this "holiday" has become -- a blatant excuse to beg for sweets. So, by not dressing up, they are inadvertently pointing out how absurd the holiday has become. One kid blew me away when he came up for candy and refused to say "Trick or Treat," opting instead to leave after a brief look into our basket to see that there was "nothing good." Egads!

Enough of my rant on that, though. Brian and I actually really enjoy Halloween. Dressing up is fun, and most of the kids (and quite a few adults) really get into it and have a great time. And it's a great excuse to make our favorite Halloweevil Pumpkin Pies (very spicy and tasty) and hang out with the neighbors during the local trick-or-treating hours. While I dressed up as a "pink princess" in the store today, with my pink and gold wig and velvet dress, I may opt for something more subtle on the actual day. More on that when the time comes...

Hello, Heat and Flavor Enthusiasts!

2007-10-25T18:02:00.001-04:00

Everyone's been asking when I'd start a blog, since I can't be in our stores all the time. Beware, though, you just might get what you asked for!

I will post at least once a week, and more often when my culinary and writing inspirations happen to converge.

Enjoy!