COMING SOON……..

COMING SOON……...............

CURRANT’S WEB-RETAIL!

Noted here are two prototypes of products that are in the testing phase. When they are ready and the rest of the assortment is set i will send out something more formal. Let me know what you think.

CURRANT’S MÉDITERRANÉE SALTS

INGREDIENTS: SAVORY, THYME, ROSEMARY, BASIL, TARRAGON,
LAVENDER FLOWERS AND FRENCH GREY SEA SALT

HAND CRAFTED FROM NATURAL NON-IRRADIATED FAIR TRADE AND
ORGANIC INGREDIENTS UNLESS SPECIFICALLY NOTED.

&

CURRANT’S CHIPOTLE PEPPER RUB

INGREDIENTS: SMOKED MILD PAPRIKA, GROUND CHIPOTLE PEPPERS,
GARLIC, BLACK PEPPER, WHITE PEPPER, GREY SEA SALT, RAW CANE SUGAR

HAND CRAFTED FROM NATURAL FAIR TRADE AND ORGANIC INGREDIENTS
UNLESS SPECIFICALLY NOTED. REFRIGERATE AFTER OPENING

**

Eat Well,

Aaron

currants@cox.net

What is not to love when invited to experience the holy trinity of flavour?

** I mean really; what's not to love about this?? **

Here, you’re invited to experience the holy trinity of flavour: sweet, salty and savory. Individually, each of these flavours exciteth a specific pleasure center in our brains and inspire cravings. But when tasted together, they create a whole new pleasure zone.

The gustatory adventure began with Sir Francis Bacon Peanut Brittle. A delightfully unexpected confection made with artisan smoked bacon and USA-grown peanuts, it is all natural and altogether different. Quite unlike any brittle you may have tasted before.

The adventure continues with our Sir Francis Bacon Chocolate Peanut Brittle Bar. A luscious premium milk chocolate bar, studded liberally with chunks of bacon peanut brittle.

As with our products, it’s the unique, but magical combination of the sweet, the salty and the savory that sets them apart from any confections you’ve probably ever tasted.

RUN dont walk to the link below:

http://baconpeanutbrittle.com/index.html

Grub on the Go from the NYT

Grub on the Go
By MELENA RYZIK New York Times

Wednesday, September 23, 2009

CURBSIDE SERVICE The Picnick Smoked truck sets up tables and chairs.

Now that you don’t have to broil — or get soggy — standing in line, it’s the perfect time to sidle up to the latest in food trucks. Among the best of the new crop, reports Oliver Strand, is Schnitzel & Things, which is “as serious as any restaurant with chairs” and “a master of the art of deep-frying.” Order the flaky cod or the pork cutlet and find a place to scarf. Prefer to sit? Picnick Smoked, a stationary cart near a Wall Street park, serves barbecue and country-fair-winner desserts by Will Goldfarb, “one of New York’s most exacting pastry chefs.” Otherwise, the NYC Cravings truck has your number: Taiwanese-style fried chicken. With a squeeze of sriracha, “the dish becomes a balance of sweet and tart, spicy and salty, crispy and tender,” Mr. Strand writes, “gustatory harmony in a take-out container.”

*********

While I have not tried these – I liked the snippet from the New York Times today so I wanted to pass it along. I do have a very good and reliable source that said the BBQ truck was not up to snuff. So we shall see. Let us know if you have tried any of these and how they were….

Eat Well
Aaron

Tips For Using Spices

Tips For Using Spices

So you’ve stocked your pantry and are eager to spice it up. But what to add to what? That's always the big question....

The possibilities for seasoning are endless, but to get you started here is a list with some basic tried and true matches. Don’t be limited by traditional uses, though — some of the most exquisite dishes come from unexpected seasonings combinations.

Beans (dried)

cumin, cayenne, chili, parsley, pepper, sage, savory, thyme

Beef

basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads

anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Cheese

basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken

allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,

Corn

chili, curry, dill, marjoram, parsley, savory, thyme

Eggs

basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish

anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram

Fruits

allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint

Lamb

basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme

Potatoes

basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salad Dressings

basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme

Salads

basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme

Soups

basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme

Sweets

allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary

Tomatoes

basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Complimentary Herbs: Below is a list of easy classic herbs and spice complements.

Common flavor families include:

Bouquet Garnis — basil, bay, oregano, parsley
Herbal — basil, marjoram, rosemary, thyme
Hot — chili peppers, cilantro, cumin, garlic
Pungent — celery, chili peppers, cumin, curry, ginger, black pepper
Spicy — cinnamon, ginger, black pepper, star anise
Sweet — allspice, anise, cinnamon, cloves, nutmeg

Testing your blend

An easy method for testing herb and spice combinations is to mix them with small amounts of a mild cheese, like cream or ricotta cheese. Allow them to sit for at least an hour, then sample your blends, noting which flavors you most enjoy. Be sure to label the samples so you’ll know how to duplicate or modify each to suit your taste.

For Everything, There is a Seasoning....
There is, in my opinion, a "seasoning" for everything. That does not mean you NEED to add seasoning, but there are loads of opportunities...Have some fun...take a risk...try it.....You can make your own blends herb vinegars, herbal cheese, teas, jellies…so don’t neglect the endless possibilities for everyday cooking. A pinch, a dash, a smidgen, or a teaspoon of that, will make the food you serve that much more special and personalized.

Eat Well

Spice Storage & Shelf Life

Spice Storage & Shelf Life

There are always lots of questions about how long to keep herbs and spices and how to use them. So I thought I would post some simple and general guidelines.

Storage
A spice jar over the stove might be handy, but because herbs and spices deteriorate when exposed to heat, light, and moisture, it’s not a good place to keep them.

The best storage temperature for herbs and spices is one that is fairly constant and below 70° F. This means you need to stock them away from the furnace, stove, and the heat of the sun.

Temperature fluctuations can cause condensation, and eventually mold, so if you store spices in the freezer or refrigerator, return them promptly after use.

A good storage system keeps herbs and spices dry and in the dark, too. Amber glass jars with airtight lids are ideal. You might also keep them in a cupboard or drawer, cover the jars with large opaque labels.

In a nut(meg)shell, store your herbs and spices in clean, airtight containers, away from heat and light, and handle them thoughtfully.

Shelf Life
How can you tell if your seasoning is past its prime?

The shelf life of each herb and spice is different, and all age, even under the best conditions. Check your herbs and spices—and those you consider purchasing—to see that they look fresh, not faded, and are distinctly aromatic. Replace them as soon as you detect deterioration.

The shelf life of herbs and spices will vary according to the form and plant part, too. (Those that have been cut or powdered have more surface area exposed to the air and so lose their flavor more rapidly than whole herbs and spices, for example.)

Here are some guidelines:

WHOLE SPICES AND HERBS:
Leaves and flowers 1 to 2 years
Seeds and barks 2 to 3 years
Roots 3 years

GROUND SPICES AND HERBS:
Leaves 1 year
Seeds and barks 1 year
Roots 2 years

United Steaks of America

A simply sensational the idea from Dominic Episcopo, a Fashion, Lifestyle, Food, People, Music, Corporate, Still Life photographer from Philadelphia. The title of the post is exactly the name of the series that he created doing something funny but cool with steaks cut in format of the American states. We all know that there are several “prime” chunks of meat that would guarantee an incredible visual effect. Here is the link to his site: http://www.episcopo.com/

FUNKY LUNCH - no longer just PB&J !!

I Love the Funky Lunch

This is a fantastic idea and sure to impress friends and kids alike. I think it would be soooo cool to have one of these in my lunchbox! Check out the link to the his site - you can find out about the Funky Lunch Sando Design book soon to be for sale...have back to school fun or better yet, this may just inspire your littler ones to want to get in the kitchen with you!

Funky Lunch was born out of the desire to turn an ordinary lunchtime sandwich into something a bit different to encourage children to try and eat a varied and healthy lunch.

We hope to produce a book of our Funky Lunches to show you how to create them and how to incorporate new foods into your child's meal by distracting them from what they are actually eating.

In order to achieve our goal, we need to spread the word and concept behind Funky Lunch, so have a look at our Gallery of Images and then either join the facebook group, follow us on twitter or just pass the link on to your friends and family.

The Best Ice Cream You Have Ever Tasted!

The Best Ice Cream You Have Ever Tasted!

Since its founding in 1870 by Louis C. Graeter, Graeter's French Pot Ice Cream, handmade chocolate confections and fresh baked goods have become traditions in the Queen City. Today the Graeter family still faithfully uses his century old recipes and methods of production.

In the mid 1800s, the Graeter family emigrated from Bavaria eventually settling in Cincinnati, Ohio. While just a teenager, Louis Charles Graeter began making ice cream in a market at the base of Sycamore Hill. In the age before mechanized freezers, ice cream was a rare treat, and had to be made in very small batches using rock salt and ice to freeze the cream.

Known nationally for its famous French Pot ice cream, Graeter's is the oldest continuously family-owned ice cream maker in the country. Each French Pot produces two and a half gallons of ice cream every 20 minutes.

All of Graeter's ice creams start with the same basic mixture of fresh cream, milk, egg custard and sugar, prepared daily from an old family recipe. The founder's great grandsons still faithfully use the finest ingredients, trusted recipes and original methods of production today.

Liquid chocolate is poured into the ice cream to form the famous Graeter's chocolate chips, a trademark of the brand.

Graeter's offers more than 20 regular, chip and no-fat sorbet flavors, in addition to 19 flavors on its seasonal menu.

Black Raspberry Chip, introduced in 1982, is now the most popular ice cream flavor at Graeter's.
Today, the fourth generation of the Graeter family runs the company and they still make French Pot ice cream just the way the founder did in 1870, two gallons at a time. It's the only way to achieve the irresistible creaminess that is Graeter's Ice Cream. With 44 retail stores in Ohio and Kentucky, plus grocery store distribution in the Ohio Valley, Denver, Houston, Dallas and more markets coming soon, Graeter's fans can find lots of ways to enjoy the best premium ice cream in the U.S.


The company mission statement is so pure: To Make The Best Ice Cream You Have Ever Tasted!

PS....THEY SHIP....... http://www.graeters.com

Seasonal Flavor Menu:

January, February: Mint Cookies & Cream Choc. And Coconut Almond Fudge

February, March: Cherry Chocolate Chip

March, April: Chocolate Brownie

April, May, June: Strawberry Chocolate Chip

May, June: Tangerine Cream

June, July: Mango Sorbet

July, August: Peach

August, September: Coconut

September, October: Apple Cider Sorbet

October, November: Pumpkin Spice

November, December: Cinnamon

December: Peppermint

END OF SUMMER HEIRLOOM TOMATO AND CORN OFF THE COB SALAD

END OF SUMMER HEIRLOOM TOMATO AND CORN OFF THE COB SALAD

The Goods
2 End of summer fresh corn still on the cob
Two nice sized end of summer heirloom tomatoes
Freshly baked and still warm torn and crisped 9 grain bread
Homemade herb lemon garlic olive oil mayo

The Make

Cut corn from cob into a small saucepan

Cover with water boiling from a kettle and set aside

Place bread in oven to toast

Put tomatoes in mixing dish; sliced

In small mini mixer put fresh lemon juice two garlic cloves a few peppercorns a dash of Italian parsley a dash of salt ½ cup olive oil and grand into an emulsion and stop

Drain corn and mix in with tomatoes

Mix in a generous handful of torn fresh basil

Check on bread so it does not get over toasted

Mix emulsion on high in mini mixer for one minute and fold into tomato and corn mixture creating a nice salad and set aside

When bread is hot and crisp mix directly into salad, it’s fun to get a sizzle, and service immediately

Taste for salt and pepper

Serve with room temperature sliced fresh mozzarella cheese

Julia Child's Boeuf a la Bourguignonne

Julia Child's Beef Bourguignon
Boeuf a la Bourguignonne

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately, you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated!!

Vegetable and wine suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Émilion or Burgundy etc.

This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Serves 6 people

Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white pearl onions, or use white onions cut in large chunks
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long).

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. I have tried this without the beef being dried and it does not brown as it should. So dry.

In the same fat, brown the sliced vegetables. Pour off excess fat after browned.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 5 minutes.

Toss the meat again and return to oven for 5 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind (if you have it). Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes if you are using pearl onions; until the onions are perfectly tender but hold their shape, and the liquid has evaporated. If you are using chopped onions, sauté them with bouquet until soft and brown. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock.

Skimming the fat is very important - don't skip this step

Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

This gets better with time, so I like to make mine one day in advance of serving.

Deviled Chicken

Deviled Chicken
By Julia Child
AKA J.C. of Cambridge Massachusetts – recipe dated mid 1960’s

Serves 4

Butterfly a 3 to 3.5 pound broiler-fryer Chicken. To butterfly a chicken or other bird remove the backbone with sturdy shears. Spread the chicken skin side up on the work surface and pound down the breast area to break the collarbones and some of the ribs. This will flatten the chicken. Cut a small hole in the skin near the tip of the breast. Move the leg up and under the armpit and insert the tip of the drumstick into the slit. Cut the wings back to the elbows. Now you should have a flat bird ready for cooking.

Preheat broiler.
Brush all sides of the chicken in melted butter and sprinkle with salt and fresh ground pepper.
Arrange the chicken skin side down in a baking dish with 1 inch lip

Broil (6 inches from the heat) skin side down for 15 minutes basting every 5 minutes

Turn skin side up, baste well

Broil for another 10 minutes and take out leaving the oven hot

Drain the fat and juices out of the pan into a bowl

In a separate bowl, mix 3 tablespoons minced green onion, 4 Tbs of Dijon mustard, ½ teaspoon of tarragon, and two drops of hot pepper sauce and half the juices above.

Coat the skin side up of the chicken in the pan with the mustard mixture.
Pat on a coating of 1 cup fresh bread crumbs
Baste with the remaining juices

Place the chicken in a 400 degrees oven and roast for 10 to 12 minutes until golden crispy brown

Let stand for 15 minutes before cutting and serving