| Savor |
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The
Ring Bros. Marketplace Newsletter
January 2012
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Contents
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| Shed Those Extra Holiday Pounds! |
 The
holidays are over and I don't know about you but my cloths are fitting
a little tight. New Years resolution time!! Here are 6 tips to
help get rid of those extra pounds we received for Christmas. Remember
it took over a month to put them on, be patient and keep at it, those
pounds will soon be a distant memory. Like that sweater I got from my
crazy aunt.
1. Lose weight with water.
Water
is essential for everybody - it is also the key to losing weight. If
you haven't been drinking enough water, your body has developed a
pattern of storing water. This water retention equals extra unwanted
weight.
By drinking more water, you are not only flushing out
toxins, you are also teaching your body that it no longer needs to
store water. Drink at least 60 ounces of water (about 8 glasses) a day.
Boil water and sliced lemons, and drink this throughout the day to help
with fluid retention. If you are still not sold on the merits of water,
try this on for size: water is a natural appetite suppressant.
2. Soup up your weight loss program.
A
simple dietary change will have you shedding pounds: eat a bowl of soup
at least once a day. Nutritious, low-salt soups will nourish you as
they flush waste from your body. People who eat a serving of soup daily
lose more weight than those who eat the same amount of calories but
don't eat soup. Go for homemade soup whenever possible, as canned soups
are loaded with salt and chemicals.
3. Eat early to keep weight off.
The
human body follows a circadian rhythm, which means that the same foods
eaten at breakfast and lunch are processed differently than when eaten
at dinner. Studies show that when you eat your daily protein and fat at
breakfast you tend to lose weight and have more energy; however, eating
the same things at dinner tend to increase tendencies toward weight
gain. I suggest that you eat your last meal of the day by 7 p.m.
4. Eat smaller meals, more frequently.
Follow
an eating schedule with five little meals every day. Eating steadily
through the day keeps you from becoming famished and overeating at your
next meal. Make a low-fat trail mix from raw almonds, pumpkin seeds,
dried plum, and apples and have it available at all times to avoid the
tempting lure of high-calorie snacks.
5. Adopt a balanced approach to your diet.
Most
of the fad diet programs out there nowadays are extreme in a few
recommended foods, or else deprive the body of food altogether. This
works in opposition to our metabolism and the results usually don't
last, producing a yoyo effect that depresses your metabolic function -
not to mention your self-esteem. We are natural beings that need a
balance of nutrition from all sources.
Your diet should
consist of a balance of organic sources of lean protein, complex
carbohydrates, whole grains, legumes, nuts, fruits, and vegetables.
Instead of white rice and pasta, opt for brown rice, bulgur, millet, or
buckwheat.
Eat more green, chlorophyll-rich foods such as
broccoli, kale, spinach, and asparagus. Eliminate candy, sugar, soda,
and all simple sugars from your diet. Excess sugar ends up being stored
as fat in your body, which results in weight gain. Also, keep dairy to
a minimum because most dairy products are high in saturated fat. Avoid
fatty foods, processed or fried foods.
6. Walk off the weight.
The
No. 1 cause of weight gain is inactivity. Physical activity is the key
to speeding up your metabolism and burning excess calories. The best
way to be physically active is to use your legs! Walk as often and as
long as you can. Always take the stairs instead of the elevator.
Step
outside during your break at work and take a walk around your building.
Consider joining a local hiking club. Try taking a walk 30 minutes in
the morning or 30 minutes in the early evening.
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| Store
Events |
Thursday, January 5, 6-7 p.m.
Cooking Class: Cooking Comfort Foods
Chicken Pot Pie
Friday, January 6, 4-6 p.m.
Wine Tasting
Saturday, January 7, 3-5 p.m.
Cooking Demonstration
Lasagna Rolls
Thursday, January 12, 6-7 p.m.
Cooking Class: Cooking Comfort Foods
Meatloaf
Friday, January 13, 4-6 p.m.
Wine Tasting
Saturday, January 14, 3-5 p.m.
Cooking Demonstration
Playoff Favorites
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Thursday, January 19, 6-7 p.m.
Cooking Class: Cooking Comfort Foods
Hearty Beef Stew
Friday, January 20, 4-6 p.m.
Wine Tasting
Saturday, January 21, 3-5 p.m.
Cooking Demonstration
Potato Soup
Thursday, January 26, 6-7 p.m.
Cooking Class: Cooking Comfort Foods
Mac and Cheese
Friday, January 27, 4-6 p.m.
Wine Tasting
Saturday, January 28, 3-5 p.m.
Cooking Demonstration
Churros
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| Back to top |
| Featured
Products |
Warm Up With Chili
Carroll Shelby's: Original Texas Brand Chili Mix
 I
guess i've cooked, eaten & judged about as much chili as anybody
around, & I think my chili mix will help you make the best "bowl Of
red" east or west Of the panhandle. With my special spices, you can fix
a mouth waterin' batch Of chili To suit your own taste - no matter
whether you like your chili hot or not! Follow the recipe on the back
or add your own special touches. However you prepare it, I hope you
enjoy it as much as I do! But if you don't like it for any reason at
all, just send me your receipt & a note, & i'll send you your
money back. Promise. Carroll SHELBY.
Wick Fowler's: 2-Alarm Kit Chili Mix
 In
1967, wick fowler defended the honor Of texas-style chili at the first
championship chili cookoff, using the same recipe that goes into his
2-alarm chili kit. His recipe won the world chili championship.
Seasoned chili fans appreciate the full warmth Of his recipe, but wick
knew others like less spice, so he built into his kit a way To adjust
the heat. Put in half the red pepper in the kit for 1-alarm taste; use
it all for original 2-alarm; or leave it out for milder chili.
Cuigino's Chili Fixin's
 A
fusion of our famous Enchilada recipe and Chili seasoning create one
fantastic CHILI! It’s the perfect blend of spices and seasonings
that tantalize your taste buds with a zesty flavor. We’ve had
customers win chili-cooking contests using this product! Just add
water, tomato sauce, diced tomatoes, cooked ground beef, and kidney
beans
The Pasta Shoppe Classic Chili
 A
true classic! We have been selling this mild-medium chili mix for over
10 years....always a best seller - a pantry neccessity. Beautful
package includes curly noodles and the chili seasoning mix. Add a few
ingredients and in 25 minutes -WOW- it'll become your family's
favorite! Spice Level = mild-med. Pasta Shapes: Curly Noodles
Amy's Organic Chili
Organic Medium Chili
A
milder chili, made from organic red beans and tofu, in a flavorful
Mexican sauce, for those who want the taste of chili, but not the heat.
 Organic Spicy Chili
For those who like their chili hot! Organic red beans and tofu in a Mexican sauce that's nice and spicy.
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Cugino's Dipz
 Enjoy
every day! Cugino's DIPZ! are ready in minutes and pair perfectly with
your favorite chips, crackers, pretzels and veggies. For variety, try
using DIPZ! as you would any seasoning for veggies, poultry, meat and
seafood... Have fun with them!
Garlic Headz Bruchetta Topping
 Try
a jar of our incredibly healthy, authentic Italian style bruschetta.
Made with only 100% olive oil, the finest tomatoes and freshest garlic.
Low in both sodium and sugar our bruschetta is an excellent healthy
alternative to top toasted baguette, your favorite cracker, grilled
fish, chicken, pork or as an awesome pizza or pasta sauce. The options
are limitless. Best served warm.
Great With Marcy's Bruscetta!
NEW!
Funky Chunky Chip-Zel-Pop
 CHIP
(crunchy potato chips) ZEL (salty pretzels) POP (fresh, buttery caramel
corn) Chip-Zel-Pop. The flavor sensation with a funky name.
Potato chips, pretzels and caramel corn drizzled with more chewy, rich
caramel and a generous amount of dark, milk and white chocolates, then
broken into bite-sized pieces perfect for snacking - it's easy to see
why it was featured on: Good Morning America and the Today
Show! You too will be obsessed with this insanely delicious sweet
& salty flavor combination.
MADE WITH ALL NATURAL INGREDIENTS - NO HYDROGENATED OILS - NO ARTIFICAL FLAVORS OR COLORS
NEW!
Good Tastes Mac and Cheese
 We
REALLY love Mac & Cheese. It’s the kind of rooftop-shouting, Barry
White kinda love. And while our Mac won’t solve world peace, organize
your closets or get you that next promotion – it will rock your world
and tantalize your taste buds. So heat up the oven, throw on your
fanciest sweats and get ready for a flavor explosion {candle light not
included}.
Popcorn, Indiana Black and White Kettlecorn
 Completely
decadent, over the top, completely life-altering, insanely delicious,
all natural, handcrafted magic. It’s salty, light popcorn, weighed down
with a generous drizzling of dark chocolate and white chocolate
combined into a perfectly balanced sweet/salty ratio. |
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| About Brussels Sprouts |
 It's
no surprise that Brussels sprouts look like perfect miniature versions
of cabbage since they are closely related, both belong to the Brassica
family of vegetables. Brussels sprouts are available year round;
however, they are at their best from autumn through early spring when
they are at the peak of their growing season. Brussels sprouts grow in
bunches of 20 to 40 on the stem of a plant that grows from two to three
feet tall.
History
While
the origins of Brussels sprouts are unknown, the first mention of them
can be traced to the late 16th century. They are thought to be native
to Belgium, specifically to a region near its capital, Brussels, after
which they are named. They remained a local crop in this area until
their use spread across Europe during World War I. Brussels sprouts are
now cultivated throughout Europe and the United States. In the U.S.,
almost all Brussels sprouts are grown in California.
Health Benefits
Brussels Sprouts are loaded with
Phytochemicals (non-nutrient natural chemical compounds). They contain
three types of phyto's, all shown to have either protective qualities
against cancer, or enzyme producing qualities that have been shown
during research to fight cancer cells in different ways. In fact, we
can smell one of these phyto's as we cook Brussels Sprouts and its
cousin, cabbage. One phytochemical Sulforaphane, is the smell that many
of us may not like, but it this very smell which is released during
cooking that triggers our body to produce cancer fighting enzymes.
Brussels
Sprouts also contain a high amount of Vitamin C, and in fact by weight,
they contain more C than an orange (1 cup is almost double the amount
of C than found in an orange). They are loaded with Vitamin A, folacin,
potassium, calcium; they have 3-5 grams of fiber per cup and at 25
calories per 1/2 cup cooked (of course with no fat) they give us a
reason to eat them more often.
A Birth Defect Fighter
Especially
if you are pregnant, consider learning to love Brussels sprouts. A cup
of Brussels sprouts supplies 93.6 mg of folic acid, a B-vitamin
essential for proper cellular division because it is necessary in DNA
synthesis. Without folic acid, the fetus' nervous system cells do not
divide properly. Deficiency of folic acid during pregnancy has been
linked to several birth defects, including neural tube defects like
spina bifida. Despite folic acid's wide occurrence in food (it's name
comes from the Latin word folium, meaning "foliage," because it's found
in green leafy vegetables), folic acid deficiency is the most common
vitamin deficiency in the world.
How to Select and Store
Good
quality Brussels sprouts are firm, compact and vivid green. They should
be free of yellowed or wilted leaves and should not be puffy or soft in
texture. Avoid those that have perforations in their leaves as this may
indicate that they have aphids residing within. If Brussels sprouts are
sold individually, choose those of equal size to ensure that they will
cook evenly. Brussels sprouts are available year round, but their peak
growing period is from autumn until early spring.
Keep
unwashed and untrimmed Brussels sprouts in the vegetable compartment of
the refrigerator. Stored in a plastic bag, they can be kept for 10
days. If you want to freeze Brussels sprouts, blanch them first for
between three to five minutes. They will keep in the freezer for up to
one year.
Tips for Preparing Brussels sprouts:
Before
washing Brussels sprouts, remove stems and any yellow or discolored
leaves. Wash them well under running water or soak them in a bowl of
water to remove any insects that may reside in the inner leaves.
Brussels
sprouts are usually cooked whole. To allow the heat to permeate
throughout all of the leaves and better ensure an even texture, cut an
"X" in the bottom of the stem before cooking.
While Brussels sprouts are usually served as a side dish, they also make a nice addition to cold salads.
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Bacon-Braised Brussels Sprouts
Serves 4-6
1 1/2 pounds Brussels sprouts, washed, trimmed and split down the middle
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
Extra-virgin olive oil
Preheat
oven to 350 degrees F. Take a large pan and set over medium-high heat.
Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed
garlic clove, thyme sprigs and Brussels sprouts and cook gently until
slightly caramelized. Add stock and reduce heat to a simmer. Season
with salt and a little pepper, cover and simmer for 12 to 15 minutes
until tender. Remove lid and add a splash of vinegar and reduce until
syrupy, 2 to 3 minutes. After Brussels sprouts are done cooking, put
them in oven safe dish. In sheet tray and toss bread crumbs with
rosemary, thyme leaves and chopped garlic, then drizzle with a little
olive oil and salt and pepper. Sprinkle bread crumb mixture and
Parmigiano over Brussels sprouts and bake in a hot oven until golden
and crispy. |
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Brussels Sprouts with Dill Butter
Serves 4
1 lb. Brussels Sprouts
1/2 stick Butter
1 Tbsp. Dill, fresh, chopped
2 tsp. Shallots, minced
1 tsp. Lemon Zest
Salt and Pepper to taste
Cook the brussels sprouts in boiling water until they are fully cooked.
Using a towel and a knife, cut the brussels sprouts in half and place
into a bowl with the rest of the ingredients. Mix well and serve. |
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| The Hottest Peppers in the World! |
The previous champion...
Ghost Pepper
 Naga Jolokia, Naga King Chili, Bhut
Jolokia, Ghost Chili, Bih Jolokia, Naga Morich, Saga Jolokia, Tezpur
Chili, Umorok—this pepper goes by many names. But it’s not the
etymology of this notable chili pepper that makes it so famous—it’s the
heat. Weighing in at 855,000 to 1,075,000 Scoville Heat Units, the Naga
Jolokia is the hottest pepper in the world on record.
How hot is
1 million Scoville Heat Units? Well, that’s roughly 430 times hotter
than a wimpy Jalapeño pepper. And the next step up from the Naga
Jolokia is weapons grade pepper spray—you know, that stuff that riot
cops use to incapacitate criminals. In fact, Naga Jolokia is so hot
that India’s Defence Research and Development Organisation (DRDO) is
developing a grenade based on the Bhut Jolokia that will immobilize
rioters without killing them, as reported by the BBC. Also, in the
Assam region of India, farmers are smearing Bhut Jolokia on their
fences in order to keep wild elephants from trampling their homes.
So,
the million dollar questions is: if it’s hot enough to stop a riot and
if it’s hot enough to stop a herd of stampeding elephants, well, is it
good eats?
According to some, yes.
You can buy Bhut
Jolokia pepper sauce, dried Bhut Jolokia powder, dried Bhut Jolokia
seed pods, Bhut Jolokia paste and, of course, Bhut Jolokia seeds so you
can grow your own. You can use Bhut Jolokia in your recipes and for
cooking just like you would any other hot pepper product—except with
one variation: be very, very careful. In fact, you won’t likely find a
Bhut Jolokia hot sauce, powder or paste without a prominent warning
that these peppers are extremely hot and spicy and should be consumed
with caution.
But before you dive into the realm of the hottest
pepper in the world, you might want to take some time to learn more
about this vicious little chili.
The Bhut Jolokia was recorded by the Guinness Book of
World Records as the hottest pepper in the world in 2006 after testing
the Bhut Jolokia cultivated by New Mexico State University’s Professor
Paul Bosland. Bosland’s record holding chili pepper was tested at
1,001,304 Scoville Heat Units.
DO NOT TRY THIS AT HOME!!!!
What Does Naga Jolokia Taste Like?
One
of the reasons that the “Ghost Pepper” gets so much buzz is that it
isn’t just about blinding heat—there’s actually a bit of flavor going
on, too. While the taste of Bhut Jolokia will vary depending on the
application (i.e. it can be used in hot sauce, chocolate, salsa),
testimonials have reported that the Bhut Jolokia starts out slightly
sweet, almost like a carrot. Bhut Jolokia is unique in that its heat
comes as a slow, lingering burn, so you actually get a few moments to
enjoy the flavor. You’ll certainly feel the heat within just a few
moments, and any hot pepper fanatic knows what this is like—burning on
the lips, mouth and down the throat, sweat and watering eyes. Some Bhut
Jolokia tasters have reported a sensation and flavor somewhat like
mint, though this may be due to an intermittent dulling of the senses
due to your pain receptors being bombarded by capsaicinoids. The burn
will start nearing its peak within 30 minutes or so, filling your
throat with a burning sensation that eventually fills your entire
belly. Residual effects can last for over two hours, with many brave
Bhut Jolokia eaters reporting tunnel vision, itchiness all over the
body, mild euphoria.
Of course, only the craziest of pepper fans
will eat Naga Jolokia straight—so your mileage in terms of taste and
intensity will certainly vary.
The NEW champion...
Trinadad Scorpion Butch T
 In
June 2011, the Trinidad Scorpion Butch T Pepper beat out its
competition from India and Southern England as the hottest pepper in
the World. It was made official in the Guinness Book of World Records,
measuring a whopping 1,463,700 SHU (SHU = scoville heat units). SHU
measure the amount of Capsaicin present in a food. For the purposes of
comparison, a typical Habenero peppers has a rating of 100,000–350,000
SHU and a Jalapeno pepper is rated at 3,500–8,000. That makes the Butch
T a very HOT pepper!
According to reports, making salsa or hot
sauce out of this pepper involves workers wearing gloves and breathing
masks. The irritant contained within the pepper can leave a burning
sensation on the skin for up to two days. Youtube has some fairly
entertaining videos of gutzy volunteers trying to devour the pepper raw
without pulling a face. The person manning the censorship button was
kept quite busy during the making of this flicks.
Processing
chili peppers for use in hot sauces involves heating fresh peppers
until the skin blisters and can be easily removed. Seeds are extracted
from the fruit and are dried for use in growing a new crop. Once the
pepper has been peeled, the meat can be used immediately or frozen for
a period of up to 12 months.
The Trinidad Scorpion may be a
misnomer for this pepper since the seeds for this pepper came from
Australia and the award winning pepper was also grown on this Pacific
Island Continent. Although the shape of this pepper may seem to some to
be indicating its name, the Butch T is actually named after the man who
harvested and circulated its seeds. It is typical for Chili Pepper
enthusiasts to share seeds with other enthusiasts and label the packets
with their first name and last initial. “Butch T” peppers have pointed
ends and a very fat top making them look somewhat like a “T” when they
are held upside down.
Growing and harvesting Chili Peppers for
use in hot sauces and salsas is a serious business. The scientific
community has taken interest in the genetic engineering of seeds that
grow the peppers. In 1992, the Chili Pepper Institute was founded in
Las Cruces, New Mexico to offer educational programs for pepper growers
and processors. The CPI holds an annual Chili Conference on the campus
of the New Mexico State University. The CPI has become a tourist
attraction. The fields where the chilies are grown are open for
visitors and resources are abundant. The CPI website is available and
manned by knowledgeable staff that will answer your chili related
questions.
Look for dried & powdered versions in the spice aisle.
Please use caution when using either of these or any hot pepper!
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| Pan Cooking Steaks |
Adapted from a New York Times Article by Alain Ducasse
 For
my steak, I've selected well-aged beef and a cut, the rib eye, which,
to me, certainly has the best flavor. I cut it thick, and I cook it on
top of the stove because I have better control than if the steak were
sitting on a grill or under a broiler.
Then I do something you
will consider truly strange: I start by cooking the steak on its narrow
side. I want to begin with the rim of fat on the edge, to render it so
there is good, flavorful fat in the pan for the rest of the cooking.
I'm also browning it so the finished steak will look immensely
appetizing when it is served.
I continue to cook the beef on the
flat sides, salting first, about 10 minutes on each side. I do not use
very high heat, because you get good caramelization in that amount of
time. I'm not interested in carbonizing the surface of the meat. To me
that ruins the flavor. You must also take care not to pierce the meat,
or it will be less juicy. Turn it with tongs or two spoons.
And
now, here's where the chef really comes in. I crush a few big unpeeled
cloves of garlic and put them in the pan along with a nice chunk of
butter. Don't get too worked up about the butter -- it's a trick
steakhouses often use -- you need fat to carry the flavor of the garlic
into the meat. I salt and pepper the meat, and baste it with the
garlic-butter for the last few minutes.
Now comes a crucial
step. The steak has to rest for at least half as long as it took to
cook. This rule applies to any kind of meat that's not cooked in
liquid, by the way. The juices, which run to the surface during the
cooking, must be given a chance to retreat back into the meat so it
will relax, be tender and juicy, and bloom with beefy flavor. You might
now be content with the meat as it is, maybe with some crispy fries
alongside.
The Maillard reaction
The Maillard
reaction (French pronunciation: mah-yar) is a form
of nonenzymatic browning similar to caramelization. It
results from a chemical reaction between an amino
acid and a reducing sugar, usually requiring heat.
Vitally
important in the preparation or presentation of many types of food, it
is named after chemist Louis-Camille Maillard, who first described
it in the 1910s while attempting to reproduce biological protein
synthesis. The reactive carbonyl group of the sugar reacts with
the nucleophilic amino group of the amino acid, and
forms a complex mixture of poorly-characterized molecules responsible
for a range of odors and flavors. This process is accelerated in an
alkaline environment, as the amino groups
are deprotonated and, hence, have an increased
nucleophilicity. The type of the amino acid determines the resulting
flavor. This reaction is the basis of the flavoring industry.
In
the process, hundreds of different flavor compounds are created. These
compounds, in turn, break down to form yet more new flavor compounds,
and so on. Each type of food has a very distinctive set of flavor
compounds that are formed during the Maillard reaction. It is these
same compounds flavor scientists have used over the years to
make reaction flavors.
The Maillard reaction is responsible for many colors and flavors in foods:
- The browning of various meats like steak
- Toasted bread
- Biscuits
- French Fries
- Malted barley as in malt whiskey or beer
- Fried onions
- Dried or condensed milk
- Roasted coffee
- Dulce de leche
- The burnished surface (crust) of brioche, cakes, yeast, and quick breads
- Roasted meat
- Maple syrup
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RIB-EYE STEAKS WITH PEPPERED CRANBERRY MARMALADE
Serves 4
2 24 oz. boneless rib-eyes, about 1 1/2” thick
4 tablespoons unsalted butter
4 large cloves garlic, unpeeled and crushed
2 sprigs fresh thyme
Salt and pepper to taste
Cranberry marmalade (see recipe)
Place
a heavy sauté pan large enough to hold both steaks comfortably over
medium heat. Stand steaks up in pan on fat side, and cook until fat has
browned and most has been rendered into pan.
Use tongs to turn
steaks onto a flat side, dust with salt and cook until browned on one
side. Turn, and cook on second side until somewhat undercooked. Pour
off all but a couple of tablespoons of fat, and add butter and crushed
garlic. Baste steaks with butter and remaining fat until cooked almost
to desired degree of doneness: for medium rare, it will take about 10
minutes on each side.
Remove pan from heat, season steaks with
salt and pepper, place a sprig of thyme on each, and set pan aside on
unlighted burner. Steaks must rest in warm place at least 10 to 15
minutes. They can rest longer than that if placed in a 150-degree oven
after the first 10 minutes.
Cut steaks in thick slices, trimming
away excess internal fat. Divide among four warm dinner plates, and
place a generous dollop of cranberry marmalade alongside.
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CRANBERRY MARMALADE
Yield 2 cups
1
cup cranberry juice
1 cup dried cranberries
1/2 cup cherry liqueur (not kirschwasser)
6 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil
1/2 cup minced shallots
1/2 cup minced onion
1/2 cup minced celery
1/3 cup glace de viande or concentrated beef stock
Salt and freshly ground black pepper.
Place cranberry juice in a saucepan, bring to a simmer, add cranberries and remove from heat. Allow to soak 40 minutes.
Drain cranberries, reserving juice. Place in a food processor with liqueur and 4 tablespoons vinegar, and pulse until chopped.
Heat oil in a 3-quart saucepan. Add shallots, onions and celery, and cook over low heat until tender but not colored.
Stir
in 1/4 cup reserved cranberry juice and remaining vinegar, and simmer
until most of liquid has evaporated. Stir in cranberry mixture, and
simmer until thick, about 5 minutes. Stir in glace de viande, salt and
a generous amount of pepper. Serve at once, or warm just before serving. |
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| A Winter Treat: Lobster |
 For
a variety of reasons, lobster is widely associated with summer, but
this crustacean — the favorite of many — is as good or better in the
winter, and the prices are definitely cheaper in this perceived
off-season. (For more on lobster and its current bargain price, as well
as more recipes, see this article in this week’s Dining section by my
colleague, Melissa Clark.)
Winter is also a good time to
experiment with techniques other than boiling. This particular recipe
is loosely based on what was once one of the best-known dishes created
by my sometime co-author Jean-Georges Vongerichten back in the day when
he had exactly one restaurant.
This recipe includes
instructions (not that they’re much, but they exist) for making lobster
stock. I suggest using that to make risotto later.
Sautéed Lobster With Potatoes, Tomatoes and Basil
Serves 4
4 tablespoons extra virgin olive oil
4 medium potatoes, about a pound, quartered
Salt and pepper
2 small lobsters, about 1 1/4 pounds each
2 tablespoons butter
4 cloves garlic, crushed
1 pint cherry or grape tomatoes
20 or 30 basil leaves
1.
Bring a large pot of water to a boil. Put the oil in a wide skillet and
turn the heat to medium-high. Add the potatoes and sprinkling of salt
and pepper and proceed to brown them on all sides, slowly and
carefully, adjusting the heat as necessary.
2. Meanwhile, boil
the lobsters for 2 minutes, then plunge them (reserve the water) into
an ice-water bath. Break off the claws and remove the meat from them;
break off the tails and cut each into three or four sections, leaving
the shell on. Take all remaining parts of the lobster, return them to
the boiling water, and simmer, covered, for about an hour.
3.
Add the butter to the (hopefully now nearly perfectly browned)
potatoes. Raise the heat to fairly high, add the lobster pieces as
well, and brown lightly, turning once or twice. Add the tomatoes and
cook, stirring once or twice, to heat through. Stir in the basil
leaves, taste and adjust seasoning, and serve.
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| Aux Delices des Bois Truffle Butter: The Supermodel of Butter |
 All the best foods come with rules.
Bread
and butter? Slice, spread, done. A five-year-old can make that. That’s
why bread and butter sits over by the door at all the fancy parties,
for people who want to grab a bite as they’re being escorted out for
not being cool enough. Take two, oh common man, as long as you take
them to go.
Two eight ounce tubs of Aux Délices des Bois Black
and White Truffle Butter, however, THAT is the sort of condiment that
makes a party. What? Well, have you ever cooked with truffle
butter? No? Well, there’s a good reason you haven’t, silly. The reason
is that you DON’T cook with truffle butter. You have to add it at the
end, like a garnish or a final ingredient. Mixing happens in the mouth
of the gourmand. Oh, yes, there are rules to that as well. Truffle
butter’s harder to work with than Tyra Banks.
The black truffle
butter is earthy with hints of chocolate. Throw it on while the food’s
still hot, but after it’s been fully cooked. Maybe a rub on the skin of
your Thanksgiving turkey or a dollop on a just-finished steak? Maybe
whip it into your potatoes or drop it onto scrambled eggs? Good for a
sauce, or a soup, or just some kitchen experimentation. You’ll find it
works with more than you’d expect.
The white truffle butter’s
the other way around: it’s full and strong with pungent garlic-ful
tastes. It’ll help pastas that are still scalding from the boil, or
vegetables like asparagus and artichokes. Fresh fish, hearty risotto,
even your simple bowl of green beans might take a punch from this
flavor.
Aux Délices des Bois Black and White Truffle Butter
isn’t the easy-to-use can’t-screw-it-up butter we’re all used to
eating. But you know what? It doesn’t taste like normal butter either.
You’ve got a violent shove of flavor going on here. It may be difficult
to handle, but ultimately your food will be better for it.
 Black Truffle Butter
With
hints of chocolate, this earthy black truffle butter delivers its most
volatile notes when slipped into hot foods at the last moment.
Its all-time best use (for carnivores) is on steak. Drop a dollop
on steak as it’s pulled off the fire, wrap in foil for 10 minutes, and
enjoy. The Black can be lavished over the skin of roasted
chicken or turkey, as featured in Gourmet Magazine in their
Thanksgiving 2008 feature. Layer it with potatoes, whip into
potato, yam, or cauliflower puree. Top a creamy soup with a pat,
stir it into a pan juices for a heady sauce, and melt on scrambled eggs
and omelets.
White Truffle Butter
White
truffle butter stands alone; it does not need a sauce to release its
garlicky, pungent powerhouse. It is best tossed with
still-dripping hot pasta or just-finished risotto. White butter
transforms plain fish, and pushes veggies like asparagus, green beans,
and artichokes front and center on the table.
Ingredients
include fresh-churned Wisconsin butter and high quality truffles. No
soy sauce is used, a plus for those concerned by allergies. Truffle
pieces are in plain view, so customers can see what they are getting.
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| Tasting
Notes |
Petite Sirah (aka. Durif, Petite Syrah)
 Developed
in the 1870s in France’s Rhône region where it is known as Durif or
Petite Syrah, this grape variety is more commonly known by its slightly
anglicized synonym, Petite Sirah -- particularly in California.
The
result of a cross between the noble Syrah and a relatively minor Rhône
variety, Peloursin, Durif was developed to resist Powdery Mildew, to
which Syrah is susceptible. Although mildew-resistant, the
tightly-bunched variety was vulnerable to gray rot in the humid
southern Rhône. Fortunately, the grape has adapted well to the drier
climates of California, and to those of northeastern Victoria, in
Australia. In fact, the grape has succeeded better abroad than in its
south of France birthplace, where it is now almost extinct.
Its
small berries, and consequently high skin-to-juice ratio, allow Petite
Sirah to produce wines with high tannin levels, surprisingly high
acidity, and thus the ability to age. Characteristically, these wines
have dense blackberry fruit character, mixed with black pepper notes.
The grape’s similarity to parent Syrah became confusing for early
planters in California. Starting in the 1880s, some of the original
Durif vines were confused for a clone of Syrah and subsequently named
Petite Sirah.
Until the push for varietally-labeled wines came
to the fore in the 1960s and 1970s, little thought was given to the
actual name of this variety in California. It was often added to
provide color and body to California’s bulk wine production, or used to
add richness to North Coast Zinfandel and Barbera. Recent research by
Doctor Carole Meredith, at U. C. Davis, has confirmed many of
California’s Petite Sirah vines to be Durif. Still, other vineyards
thought to be planted to Petite Sirah have been identified as Syrah,
Pinot Noir, and even Peloursin, with other plots a mixture of many
varieties. "While winemakers may be content to live with the genetic
heterogeneity that is Petite Sirah today, varietal labeling regulations
may eventually force the issue,” C. Meredith says. “One day, the
winemakers may be asked to agree upon a single variety that can bear
the name Petite Sirah. Which one will they choose? What is Petite
Sirah?” Recent amendments by the TTB (BATF) allow wines to be labeled
either Durif or any of the many different spellings of Petite Sirah. By
any name, this variety has the ability to create rich, age worthy reds
and is reestablishing itself as one California's great grapes.
Try these great varieties...
Bogle Petite Sirah
 Thirty-two
years after it was first produced by the Bogle family in 1978, Petite
Sirah is today considered Bogle’s “heritage” varietal. Once again the
trademark qualities shine through in a wine that is the perfect
integration of fruit and oak.
Voluptuous and full-bodied on the
entry, the heady aromas of black currants and plums awaken the senses.
Lusciously jammy and inky in appearance, the concentrated fruit wraps
itself around tones of pipe tobacco, leather and cocoa, to mesmerize
the palate. Juniper and spice seduce the supple tannins, as this wine
finishes long and lingering, but not before a final touch of acidity
charms the balanced mouthfeel yet again.
SERVED BEST WITH
Try this unique wine with rich meat dishes of lamb, pork or game and their hearty sauces.
Concannon Petite Sirah
 Our
Selected Vineyards wines are well-loved varieties from select Central
Coast vineyards and represent remarkable value. California’s Central
Coast offers unmatched blending diversity from its multitude of
microclimates. Cool region grapes contribute distinctive fresh fruit
nuances and warm region grapes add depth of flavor and complexity.
These highly acclaimed wines take no shortcuts and are easily worth
twice their modest price.
Winemaker Notes:
Our
Petite Sirah, Selected Vineyards has deep, expansive aromas of plum,
blackberry and black cherry dominating the nose. Soft chocolate and
molasses notes from the oak add delicious flavors on the palate.
Carefully structured tannins create a round and lively finish.
Food Pairing:
Wild game, teriyaki beef, herb-rubbed lamb or decadent dark chocolate.
 David Bruce Central Coast Petite Sirah
Stretching
in a narrow band from Santa Barbara to the San Francisco Bay,the
Central Coast region is characterized by the cooling influences of the
Pacific Ocean.These grapes come from several vineyards in Paso Robles
and southern Monterey.The resulting components display notable
differences,some exuding bright,spice-tinged fruit while others are
jammy,earthy and dense.The blend in many ways exceeds the sum of these
parts,offering blackberry,blueberry and white pepper aromas,with a
supple and balanced feel coming from our gentle handling of the
fruit.Limiting the influence of new oak allows the fruit to shine
through,making this wine versatile with foods,and ready to drink now.
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| 12 Natural Tips to Prevent a Cold |
 There
are no known cures for colds and flu, so cold and flu prevention should
be your goal. A proactive approach to warding off colds and flu is apt
to make your whole life healthier. The most effective way for
preventing the flu is to get the flu shot. It may not be natural, but
it works better than anything else. But there are other strategies you
can employ as well.
These are suggestions you may want to try:
#1 Wash Your Hands
Most
cold and flu viruses are spread by direct contact. Someone who has the
flu sneezes onto their hand, and then touches the telephone, the
keyboard, a kitchen glass. The germs can live for hours -- in some
cases weeks -- only to be picked up by the next person who touches the
same object. So wash your hands often. If no sink is available, rub
your hands together very hard for a minute or so. That also helps break
up most of the cold germs. Or rub an alcohol-based hand sanitizer onto
your hands.
#2 Don't Cover Your Sneezes and Coughs With Your Hands
Because
germs and viruses cling to your bare hands, muffling coughs and sneezes
with your hands results in passing along your germs to others. When you
feel a sneeze or cough coming, use a tissue, then throw it away
immediately. If you don't have a tissue, turn your head away from
people near you and cough into the air.
#3 Don't Touch Your Face
Cold
and flu viruses enter your body through the eyes, nose, or mouth.
Touching their faces is the major way children catch colds, and a key
way they pass colds on to their parents.
#4 Drink Plenty of Fluids
Water
flushes your system, washing out the poisons as it rehydrates you. A
typical, healthy adult needs eight 8-ounce glasses of fluids each day.
How can you tell if you're getting enough liquid? If the color of your
urine runs close to clear, you're getting enough. If it's deep yellow,
you need more fluids.
#5 Take a Sauna
Researchers
aren't clear about the exact role saunas play in prevention, but one
1989 German study found that people who steamed twice a week got half
as many colds as those who didn't. One theory: When you take a sauna
you inhale air hotter than 80 degrees, a temperature too hot for cold
and flu viruses to survive.
#6 Get Fresh Air
A
regular dose of fresh air is important, especially in cold weather when
central heating dries you out and makes your body more vulnerable to
cold and flu viruses. Also, during cold weather more people stay
indoors, which means more germs are circulating in crowded, dry rooms.
#7 Do Aerobic Exercise Regularly
Aerobic
exercise speeds up the heart to pump larger quantities of blood; makes
you breathe faster to help transfer oxygen from your lungs to your
blood; and makes you sweat once your body heats up. These exercises
help increase the body's natural virus-killing cells.
#8 Eat Foods Containing Phytochemicals
"Phyto"
means plants, and the natural chemicals in plants give the vitamins in
food a supercharged boost. So put away the vitamin pill, and eat dark
green, red, and yellow vegetables and fruits.
#9 Eat Yogurt
Some
studies have shown that eating a daily cup of low-fat yogurt can reduce
your susceptibility to colds by 25 percent. Researchers think the
beneficial bacteria in yogurt may stimulate production of immune system
substances that fight disease.
#10 Don't Smoke
Statistics show that heavy smokers get more severe colds and more frequent ones.
Even
being around smoke profoundly zaps the immune system. Smoke dries out
your nasal passages and paralyzes cilia. These are the delicate hairs
that line the mucous membranes in your nose and lungs, and with their
wavy movements, sweep cold and flu viruses out of the nasal passages.
Experts contend that one cigarette can paralyze cilia for as long as 30
to 40 minutes.
#11 Cut Alcohol Consumption
Heavy
alcohol use suppresses the immune system in a variety of ways. Heavier
drinkers are more prone to initial infections as well as secondary
complications. Alcohol also dehydrates the body -- it actually takes
more fluids from your system than it puts in.
#12 Relax
If
you can teach yourself to relax, you can activate your immune system on
demand. There's evidence that when you put your relaxation skills into
action, your interleukins -- leaders in the immune system response
against cold and flu viruses -- increase in the bloodstream. Train
yourself to picture an image you find pleasant or calming. Do this 30
minutes a day for several months. Keep in mind, relaxation is a
learnable skill, but it is not doing nothing. People who try to relax,
but are in fact bored, show no changes in blood chemicals.
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| Book
of the Month |
 The NFL Gameday Cookbook
Ray "DR. BBQ" Lampe
The
fans are roaring, the pigskin is flying, and only one thing is missing
. . .grub. Acclaimed author Ray "Dr. BBQ" Lampe has created this
cookbook specifically for NFL fans, with delicious recipes easy enough
for the novice chef and also designed to travel to the game. Although
most recipes center around the tailgater's sacred grill, the cookbook
also includes sections on sandwiches, side dishes, desserts, and
refreshing drinks. With photos of memorable NFL moments and 150
delicious recipes, like Bloody Mary Chicken Wings and Whiskey-Marinated
Rib-eye Steaks, this game day cookbook ensures that the chef will be
the star of this year's Super Bowl party.
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| Baby It's Cold Outside! |
 All
the decorating from the holidays may have left you cheery weary but
when winter seems to have entered your very bones it's time to remind
yourself that spring is just around the corner. Put the tinsel away and
pull out the garden plans.
Winter is a super time to reassess
your flower beds and window boxes. What worked and what was lacking?
Bundle up and take a stroll around your property and really "see" your
garden. Have you considered how to make best use of sunny or shady
areas? Is it time to embrace the freedom of wild flowers or stay with
the tried and true?
This year swatches of monochromatic color
may feel like painting with water color... swimming gently from shade
to shade. Cool tones played against the natural palette of the
landscaping is a soothing stress reliever. Conversely, mingling many
plants in a random manner as in scads of summer bulbs may lend an air
of joyful disregard for the expected.
Pick up some flower seed
packs and play around in your minds eye. Throw herbs and vegetables
into the mix. Consider making use of last years garage sale gems in
your garden as containers or border markers. That bit of iron grating
or chipped vase, when hugged by flowers, may be just the thing to bring
back the whimsy in your garden. Certainly, your window boxes and patio
pots wouldn't mind sheltering some stone or ceramic figurines.
While
you ponder the spring and all things blooming, here is and easy and
lovely way to perk up the new year, today. Take a simple vase and cover
it with some sheer fabric tied with a favorite ribbon (something
from the holidays, maybe?) Attach a posy of dried or silk flowers or an
heirloom broach to the front of the vase then fill the container with a
fresh bunch of tulips or other flowers. Place your creation in the
bedroom so that upon waking you will be greeted by the beauty of
nature... the start of a great year.
Happy New Year to All!
Your gal in the flower shop, Liz
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