Food: Okra Chips

When I saw this box of okra at The Fresh Market, I admit I thought it was just dried-out pathetic Yankee okra, saying to myself, "This is my choice if I want fresh OKRA?!" But, I was in the bulk section and should have realized this was something altogether different: okra chips.

I've written about okra before and the variety of ways it can be prepared. It's thought of as a Southern food and either you like it or you don't. I guess that isn't quite true: some people will eat okra that is fried, but no other way. I will eat it anyway you prepare it:
  • Stewed with tomatoes? Check.
  • Cooked in a gumbo? Check. (As long as its veggie!)
  • Fried in cornmeal? Check.
  • Little okra patties? Check.
  • Pickled? Check.
  • Homemade double-hot pickled? Double check.
  • Boiled and topped with butter and coarse salt? Check.
You name it and I will eat it. Story is, when I was a babe my dad would pick okra from the garden and leave the stems long so I could grasp them in my very fat hands and cram the boiled okra into my fat little face. Supposedly, I ate twenty-something (small) pieces of okra in one sitting. In other words, I was born to eat okra.

And these okra chips might possible be the best preparation of okra ever invented. The pods, a relative of the hibiscus which is why their green grassy flavor is accented by a slightly floral note (something only an okra connoisseur would say), are flash fried resulting in a crispy, crunchy non-greasy piece of deliciousness. Okra chips have all of the amazing flavor of fried okra, but none of the slime that is the primary objection most people give about the vegetable. Light, green and delicious. I wish they had a little bit of heat, but since the chips are just okra it would be difficult to do. No matter, I'll serve them with a little bit of sriracha sauce for dipping.

If you don't have the Fresh Market in your neighborhood, not to worry: you can order the okra chips from them online.

Mangez!

Recipe: Hors D'oeuvres

Saturday night, we were invited to an Ides of March Party by some new friends in Terre Haute. Of course, the theme was Italian and we were asked to bring an appetizer 'fit for Caesar.' I debated on what to take, but decided to try my hand at something new in addition to a recent favorite: Parmesan Pinwheels and Baked Kale.

I don't have a lot of experience with puff pastry, but these are easy and turned out well. The piquancy of the paprika complements the nuttiness of the Parmesan. They would go well with just about any cocktail and can be a made ahead and stored sealed at room temperature. The kale, the kale...a lot of people thought it was just festive garnish. But it was enjoyed by some. Note to self (and Katie): it doesn't really keep, even sealed in a plastic bag.

There were so many wonderful things to eat at the party, and Anna Lee's lasagna was delicious. Great food, new friends and a fun time.

Recipe: Parmesan Pinwheels (From Martha Stewart Everyday Food)
Ingredients
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 large egg, beaten

Directions
In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely. Store in an airtight container up to 1 day.

Makes 24

Ingredients: Baaaaaa

You didn't think I was going to make a post about baby lamb, did you?

Just in time for spring and Easter, lamp-shaped butter sculptures. I've seen many photos of those magnificent life-sized works of art made from butter at state fairs across the Midwest, but I've never seen table-sized version in the store. Fantastic.

Spotted at: Baesler's Market in Terre Haute, IN

Any butter sculptures at your grocery store?

Reminisence: Orphaned Fondue Cookbooks



I've talked before about how the Venn Diagram of my two blogs intersects with my cookbook collection. I love vintage ones. Let me rephrase: I am obsessed with vintage cookbooks and its always exciting to find something with fun and original illustrations. I enjoy reading the recipes and food suggestions from the past and occasionally take inspiration from flavor combinations I might see in an old text. But mostly, it is the thrill of the find and a peek into the old kitchens that fuel my pursuit.

There are several sub-groups to the vintage cookbook collection I would note as particularly important:
  1. Anything by the trinity of 20th century cookbooks/food writing: James Beard, Julia Child and M.F.K. Fisher.
  2. Pamphlet cookbooks from various manufacturers of food or kitchen products
  3. Vintage Jell-O cookbooks
And a new subgroup is starting to take shape: fondue cookbooks! I had several (I have at least three others, but I think there are more. Part of the collection is currently in storage, so I don't have access to my full library.), but found an amazing one at the thrift store last week. Fabulous Fondues contains illustrations that are bold, graphic and utilize the unusual color combination of hot pink and orange. I love it. Plus, even though its small, this fondue cookbook has lots of wonderful advice and lore. Published in 1970, it's a keeper. It's also apt as I'm planning a dinner party around fondue for next week. A casual Friday night affair, I'll keep you all posted on the full menu and hopefully have some photos of everyone gathered around the pot.

Recipe: Spicy Black Bean Cakes

Beans are a delicious, nutritious and economical staple in diets around the world. When I was growing up, dinner might have been a giant pot of beans with a plate of hot, crispy cornbread topped with butter and molasses. Cucina povera of the American South.

This dish is almost as simple as a pot of beans, but with a spicy Southwestern inspiration. Use your favorite brand of canned beans and think about something wonderful to go on the side. Some cilantro lime rice? An avocado salad? Maybe a slaw with lime juice and cumin? Make it something simple and you'll have a delicious meal probably worthy of guests.

Recipe: Spicy Black Bean Cakes
You might worry that the uncooked sweet potato would add an unfavorable texture to the patties, but as long as it's nicely shredded, it will cook just fine in the allotted time. I adapted this recipe from one from Martha Stewart.

Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (yielding about 2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs (I use panko.)
1 lime, quartered plus more for garnish if you want.

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook the onions until softened, 5 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a big yellow bowl.

Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.

Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin cookie-style spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Squeeze fresh lime over them after you take them from the oven.

Mangez!

Ingredients: Barilla No Cook Lasagna Noodles

I think one of the first things I learned to make from my mother was lasagna. It was a great skill to find and very empowering: with lasagna you can feed a crowd and if you keep the flavors basic, it's usually something everyone enjoys. Some bread and salad, a little something for dessert: instant dinner party. It couldn't be easier, could it? In fact, I remember my first 'dinner party' in my apartment in Norman, OK when I was at OU and I'm sure I served lasagna. I know it's not the same lasagna I make today, and imagine it was probably filled with a meaty sauce, but the principles remain the same.

But, I eventually figured out it could be easier. One way in which I have varied my recipe from the method Barbara taught me is the no-cook method I've been using for years. It's pretty simple, you use conventional noodles, but don't boil them, adding extra liquid to the sauce. They cook as the lasagna bakes and its comes out perfectly. I can put together a lasagna in less that thirty minutes and have it out of the oven in an hour, resting and ready to go while salad is being passed.

So you are probably wondering why I would mess with success? Why alter a recipe/process that's served me for almost twenty years? I read somewhere that the oven ready noodles Barilla produces have a superior flavor and texture than conventional noodles, but were just as easy to use. The difference? Barilla Oven Ready Lasagne Noodles are made with egg, so the pasta is lighter, more delicate and great for baking.

I tried it. I even did four layers of lasagna instead of three. And what I read was correct, the Barilla noodles are light and taste almost like fresh pasta sheets rolled out at home. It's easy to do, but according to Barilla you need about eight cups of sauce to accomplish the four-layer version. So, if you're trying to think of something to serve for dinner for your family or friends, throw together a simple lasagna using Barilla noodles that will please everyone.

My other lasagna tip: toasted, slivered almonds in each layer. A surprising ingredient, they add texture and their wonderful nutty flavor to the classic Italian melange. I'll provide my full recipe for lasagna using the Barilla noodles later, but I'm sure you have one you enjoy that could be adapted easily using this product. From my kitchen to yours...

Recipe: Pecan Lace Cookies

Recipe: Pecan Lace Cookies
A friend brought some delicious Pecan Lace Cookies to an event at the Museum a few weeks ago and I decided I had to try my hand at them. They have the amazing caramel flavor of my favorite Pecan Crispies, but the with a slightly fancier feel to them--a little bit of orange zest cuts the sweetness and makes them unique. My friend attributed them to Lee Bailey, one of my favorite Southern cookbook authors, but I found the recipe at Martha Stewart.com.

It really couldn't be easier: melt together butter, sugar and corn syrup in a sauce pan; add flour, pecans and the orange zest; then chill until firm and bake. The fact that there is no creaming of butter and sugar makes it snap. No eggs either, so a true breeze to whip out.

Ingredients:
2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Pinch of salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour (spooned and leveled)

Directions:
In a medium saucepan, over medium heat cook sugar, butter, corn syrup, and salt, stirring until sugar has dissolved and butter has melted, about 7 minutes. Remove from heat and fold in zest, pecans, and flour. Transfer to a medium bowl, cover with plastic and refrigerate until firm, about 2 hours. Stir once or twice why the dough is chilling, to make sure the pecans are fully incorporated throughout the batter.

Preheat the oven to 350 degrees. Line baking sheet with parchment or a silpat. Using a teaspoon measure, roll dough into small balls (each 1/4 ounce). Place on a large baking sheet, about 2 inches apart (you can fit 6). Bake one sheet at a time, until cookies are golden brown, about 9 to 10 minutes. Let rest on the sheet for one to two minutes, then transfer cookies to a wire rack to cool completely.

Makes about 55 cookies.

Recipe: Best Artichoke Dip

Recipe: Best Artichoke Dip
There are a million and one artichoke dips out there, but this is the recipe I created and have used for a long time. It's the perfect spring appetizer, with the splash of lemon and lovely artichokes. You can serve it with any of your favorite dippers like toasted French bread, celery sticks, assorted crackers and probably even Fritos.

1/2 cup mayonnaise
1 1/2 cups grated Parmesan cheese (there aren't many ingredients here, so use the best you can find), 2 tbsp reserved
2 cloves minced garlic
1 pinch of cayenne
Zest and juice of one medium to large lemon
Salt and white pepper to taste
1 12 oz bag of frozen artichokes hearts cooked according to package directions and cooled under running water or one 16 oz can of artichoke hearts in water, drained and rinsed

Preheat oven to 400 degrees.

In a food processor, combine the first six ingredients and run the processor for a moment to combine. Add half of the artichokes and process until beginning to turn into a smooth spread. Add the other half of the artichokes, and pulse until they are combined and coarsely chopped. This gives you a dip that is smooth, but still has a little bit of texture to it.

Transfer the dip to a cute, Pyrex casserole lightly coated with olive oil. The recipe doesn't turn out right if you skip this step, so if you don't have one be sure and stop into Goodwill before you start. Top with the reserved Parmesan cheese. Bake for 10 to 15 minutes, until warmed through and nice and bubbly on top. Serve warm.

This spread also makes a delicious filling for little tartlets to serve as a slightly fancier appetizer. I'll provide directions for those for you soon.

Mangez!

Recipe: Winter-to-Spring Rice Salad

This recipe utilizes the first spring asparagus and the last of the winter oranges in a delicious and light combination. It was exactly what I was craving this week.

Recipe: Winter-to-Spring Rice Salad

For the Vinaigrette:
2 tsp grainy brown mustard
4 tsp citrus flavored vinegar (I used Vom Fass Calamansi Waldburg Balsam)
1 clove of garlic, smashed
1 tsp of salt
freshly ground pepper to taste
4 tsp olive oil

Combine the first five ingredients in a small bowl and whisk until combined. (Kitchen tip: when making vinaigrettes or other emulsified sauces, adding all of the non-oil ingredients first allows the salt to dissolve and be fully incorporated.) Slowly drizzle in the olive oil, continuing to whisk until the dressing is emulsified. You may want more olive oil, but I prefer the strong citrus and vinegar flavor for this salad. In general, my salad dressings have more acid than is conventional. I like the acid!

For the salad
1 lb of asparagus, washed and woody stems broken off, tips cut off and the stems cut into 3/4 inch pieces*
1 navel orange
6 Kalamata olives, quartered lengthwise
3.5 oz of baked tofu (I use a savory flavor from Trader Joe's and this is half a package), cut into a small dice

You may steam or roast the asparagus to your preference. My favorite way to prepare asparagus is to partially pan-fry and then to steam it until tender. Heat about 1 tbsp of oil in a pan over medium-high heat. Add asparagus and stir fry for about 3 minutes, until it begins to turn bright green. Add 1/4 cup of water; lower heat to medium; and cover and steam for about 3 more minutes. Test for doneness and then run under cold water to stop the cooking.

Supreme (Not Diana Ross and the Supremes, but en français: \sü prim\.) the orange and cut each section cut into three or four pieces.

Combine the asparagus, orange pieces, tofu, olives and rice in a big yellow bowl. Pour the dressing over and toss to coat. Taste and add more salt or pepper if necessary. Allow to sit for one hour and serve. Likewise, you can keep it overnight in the fridge and let the flavors marry a little more, but bring to room temperature and toss again before serving.

Make 4 lunch-size portions.

Mangez!

*DON'T THROW AWAY THOSE WOODY STEMS! Put them in a freezer-safe bag labeled with the date and toss them in the freezer. Keep the stems from three to four bunches of asparagus in this same manner and I'll give you a great tip for making them into an impressive starter for a meal. Waste not, want not!

Kitchen Tip: Dinner Parties

Many people are intimidated by the idea of having friends, coworkers or business contacts over for dinner. They worry what they prepare won't be good enough or enjoyed by their guests. Or, they think their home isn't nice enough, their serving pieces special enough or their silver silver-y enough. Instead, they either skip the opportunity entirely or simply aim too low on the entertaining ladder, not taking advantage of the chance to show their creativity and have fun.

I love entertaining. I love the idea of preparing something delicious for someone else, even if it is simple and basic. From fancy food to a casserole, it's fun to think about what you will serve it in and what china you will use. It's always a challenge to consider what little details will make a simple meal special or special meal spectacular. To be a successful host, all you really need is motivation, but I've put together a list of some helpful tips that can assist the novice host in getting started or the most seasoned one hone his game.
1. Organize
When I'm planning a dinner or party, I use something quite shocking: a file folder. True. I copy the recipes I'm going to use from cookbooks and magazines and place them all in the file. I also make a master shopping list and a game plan, which also go into the folder. Sometimes I even make a sketch of the table and how I expect it to look, which also goes into the file. Everything is in one place and you don't have to spend time looking for recipes or moving back and forth between cookbooks. You can also use the file folder as a record keeping device, if you make a note of what dishes you used and who came to dinner, you can file it away and be sure not to repeat your success on the same victims. But, you have the dinner at-the-ready and planned to use on some new victims, n'est-ce pas?
2. Make the coffee before dinner
Unless you have a maid or a super-special espresso maker and want to prepare individual coffees, invest in a high quality carafe. You can find these at Target or other home stores, or you might even find one in perfect condition at the thrift store like I did. Consider this: after everyone has finished eating whatever delicious food you have prepared what would you rather do:
  1. Go into the kitchen; turn on the coffee pot; wait for it to brew; etc. etc.?
  2. Grab a carafe of coffee and suggest everyone follow you into the living room for dessert?
My pot will keep the coffee very hot for at least four hours, and when I'm done preparing dinner, I'm done with everything and can enjoy my guests and conversation. Have the cream in the pitcher in the fridge too!
3. Buy something
Give yourself a break and buy something. You don't have to go all Martha Stewart crazy and prepare everything from scratch down to the ketchup. I mean, it IS fun to do that sometimes as a personal challenge, but completely unnecessary. Buy the starter whether it's cheese or a spread from your local delicatessen. Add some olives and crackers and call it done. Your favorite restaurant will probably prepare a portion of a special salad or appetizer that you like, and your guests might discover something new. Or buy the dessert from your favorite bakery. Whether a sacher torte or chocolate cupcakes, your guests will love what you love.

4. The table
Keep it simple. Of course, this is coming from the person who has a hard time keeping it simple. I like to play with the dishes a couple of days before and think about what I'm going to use. Are you still wondering where everything goes? It's the 21st century and rules are made to be broken. Be creative, but be consistent.

The most important thing to consider is how are you going to serve? Here are some pointers for each:
Family style
1. You don't need table decoration if what your serving is going to fill the table, but think about little vases or something special at each place setting to smarten up the look of the table. Party favors?
2. Even if you're doing family style, it's still nice to have courses and clear between each.
3. Serve dessert in the other room.
Buffet style
1. Using the list you made of all of the dishes you will prepare, consider what they will be served in and label each serving piece with a Post-it note so you don't have to sweat it when you are pulling it all together.
2. Try to arrange your dishes in a sensible order, with the main dish first and sides to follow.
3. You can still set the table with the silver so people don't have to worry about. But, if they're picking it up, put it at the end of the buffet and roll the silver restaurant-style in the napkins.
Table service
1. Have a very thorough plan.
2. Keep the number of courses to a minimum: serve appetizers with cocktails; start with a simple salad that's on the table when guests are called in; have dessert already portioned out so you can bring to the table quickly.
3. If you really want to serve your guests, don't let them help with clearing and service. If you really need help, hire it. Really.
Simple touches for whatever style dining your using:
1. Placecards
2. Individual salt and peppers
3. Butter in pats at the ready
4. Think small centerpieces, not tall
5. Hand-held fans if it is going to be warm are a fun touch and favor

5. Keep a list
Keep a journal of your entertaining and list the following things:
1. Who came (and if they have any like, dislikes or allergies you may have learned about)
2. What you served
3. What you served it in
4. What you wore. Yes, I know it's ridiculous, but we all have that favorite party outfit and sometimes its hard not to trot it out every time there is an event.
6. One good cookbook
You can have a wall full of cookbooks and still not have any luck figuring out what to prepare for your guests. Or, you could have one good cookbook by an author you trust with time-tested recipes and ideas for entertaining. Find one that works for you (the public library has a huge selection of cookbooks you can check-out and peruse until you find one that works.) and use it as your go-to guide for thinking about dinner. Here are my top five suggestion (yes, I know I said one, but I'm past that part):
1. Mark Bittman, How to Cook Everything (revised edition) or How to Cook Everything Vegetarian
2. Rosso and Lukins, The New Basics Cookbook
3. The Martha Stewart Living Cookbook (both the original classics and new classics editions)
4. Jeane Lemlin, Simple Vegetarian Pleasures
5. The Bon Appetit Cookbook
7. Have fun, enjoy your dinner and your guests!


Ingredients: Imitation

The last time I was in the Kroger picking up some groceries, the woman in front of me was buying a large container of Mullen's Imitation French Dressing. I was intrigued. French dressing, although thought delicious by some (indeed, the only dressing I liked as a child), isn't really French. But reader, you already knew that. What could imitation French dressing possibly be?

So today, as I picking up some groceries, I made a point of checking Mullen's product out. Apparently, they produce only two different dressings that are stocked by the Kroger: French dressing and Imitation French Dressing. Even more intrigued. Further investigation revealed that the ingredients in both were exactly the same, but in different proportions. Hmmmm.

The web site revealed this information about the Imitation French Dressing:

For many decades J.D. Mullen marketed this delicious dressing Americans have loved, no matter what is was called. in order to meet state and federal law requirements, we chose to change the name rather than add more oil to the original recipe. You'll find this delightful pouring type dressing light and delicious.


And this about Mullen's French Dressing:


J.D. Mullen created a formula designed to meet strict government standards or a French dressing using the same ingredients as the original recipe. More corn oil was added and the other were ingredients reapportioned. Because it is not quite so tart or sweet, some folks like it even better.


Apparently, some folks have the government to blame or thank. I didn't buy either.

Restaurant: Saigon (Indianapolis)

There is very good Chinese food in Terre Haute, plus Thai and Indian food that are both pretty good. But no Vietnamese. In Austin, my house was right at the epicenter of where the Indian, Vietnamese and Mexican communities collided, which meant several things:
  • Great Vietnamese food
  • Great Indian food
  • Great Mexican food
  • Speciality grocery stores selling the ingredients to make all of the above (MT Supermarket, a Vietnamese grocery that expanded a couple of years ago is listed in the current issue of Saveur as one of the top privately owned stores in the country.)
So I miss my Vietnamese food. I miss being able to call up Sunflower and order some lemongrass tofu to go or a big bowl of noodle soup when I was feeling ill. I miss the brusk familiarity of the owner and her staff: "We know you because you come in here all of the time, but we don't really want to acknowledge that or talk to you more because of that." And the spring rolls! Rolled to order.

And when you called, she never gave you a total, told you when the order would be ready or even said goodbye. She just hung up! I miss her. So on last week's trip to Indy, I decided to try Saigon, the Vietnamese place I had read about on-line. Located in a dilapidated strip mall, it's a whole-in-the-wall place with interesting paint, strange decor and a huge TV on the wall. Above each booth, there were cutouts from the beer boxes advertising the different brews available. Oddly, they were in a different order and arrangement at each table.

I ordered:
  • Spring rolls: good, but without the intense fresh flavor of the ones at Sunflower in Austin.
  • Lemongrass tofu: Sunflower in Austin? What is that? This is damn good lemongrass tofu. Perhaps the best I have ever had.
  • Cafe sua: delicious, cold and refreshing.
And the service? I felt like a regular after the first visit, they were friendly and attentive. There is even a small market next door. While it isn't around the corner, and I can't call for a to-go order whenever I want, it's comforting to know that some delicious Vietnamese food is just down the road.

Saigon Market and Restaurant
3103 Lafayette Rd
Indianapolis, IN 46222
Phone: (317) 927-7270

Shopping: Fresh Market





Last weekend, I went to three grocery stores in Indianapolis: Whole Foods, Trader Joe's and Fresh Market. I was excited because the Whole Foods was a newer, flashier one than where I usually shop in the city and I had never been to a Fresh Market before. You might remember it from Top Chef Miami, it's where they bought all of their groceries.

Visually, Fresh Market is very much like Whole Foods. It was kind of like, "what store am I in?" It's very green and white, with a dash of the organic, natural. They have their own store brand and lots of wonderful produce included great buys on blood oranges and pencil thin asparagus. I was surprised to find an array of Southern delicacies including several varieties of pimento cheese and some Southern vegetables you don't see everywhere, including Silver Queen corn. Yes, Silver Queen. It's really a family joke, which won't be funny to anyone but me: my family could have an entire dinner table conversation about corn, its varieties and the subtle differences in flavor and sweetness. When I was a child, Silver Queen was one of the preferred corns.

It was a fun shopping trip and I got some delicious things: chocolate-covered pretzels with toffee bits; an indulgent chocolate coffee which is the most aromatic I have ever had; a black and white cookie; tiny, thin asparagus; and blood oranges.


Gadget: Kona Coffee Maker

I don't make coffee at home very often. Maybe one day on the weekend? There were several years when I didn't take caffeine at all, but now I'm at the point where I have to have it. Again. Everyday. Every morning. So, I stop by the corner to get a cup, and visit with Boo or Keith or Chelsea. Sometimes I sit for a few minutes and read something for work or make a phone call. For me it's nothing fancy, just brewed coffee or an au lait. If it's warm and I am at Starbucks, I'm a big fan of the double shot on ice. Otherwise, I pretty much stay away from espresso drinks.

As far as the process at home is concerned, I have been a devotee of the French press for about ten to twelve years. I agree with the idea that it produces some of the best coffee, the thought being that since the filter doesn't absorb any of the oil, a more flavorful coffee is extracted from the coarsely-ground beans. Of course, since the filter doesn't absorb any of the oil, a more cholesterol-laden coffee is extracted from the coarsely-ground beans. Best enjoyed in moderation, but delicious none the less.

However, I had been wanting a different option for brewing. You might think, "He probably wants something more automatic. One of those pod-espresso makers or something like that." But no. I have had my eye on the Bodum Kona coffee maker for awhile. Again, non-electrical. I like the process: coarsely ground beans, hot water poured over them. No buttons, no muss and no fuss. I am a Luddite when it comes to coffee (although I do use an electric grinder!) and like the vessels, especially the hourglass shape of the Kona. Of course, it's a blatant rip-off of the classic, Chemex coffee system which has been in production since the 1950s. And I had actually decided on a Chemex version, until I found the Kona on sale for a song at Sur la Table.* It comes with a permanent filter that is easily cleaned and make delicious and very strong coffee. I'm still working on the measurements and the process, but feel like an early morning chemist while I'm at my work with this great coffee beaker.

*They don't have it on-line, but if you have a store close to you I'm sure they have it on the sale shelves.


Shopping: Am I the Last to Know?

Is it possible I'm the last person to know about Fante's Kitchen Ware Shop? If not, I'm happy to share the secret with you: too much wonderful stuff, apparently all under one roof. Fante's opened in 1906 and was a family-run business in Philadelphia, PA until the 1980s. I've never been to the store, but will plan a trip SOON to explore it myself.

Until then, I'll enjoy shopping on-line for wonderful items in their surprisingly vast array of goods. What I might buy:
The possibilities are ENDLESS.

Sigh.

Tabletop: Everyday Creamer & Sugar

It may surprise you, but I realized a few weeks ago I needed a new sugar and creamer. Last year, I paraded my collection of sugar and creamer sets before you , and it probably seems to you that I must have one for every occasion. But, I got rid of the sets I considered to be the 'everyday' ones during the move (the Studio Nova set and the Russel Wright stacked set), my go-to sets for Sunday morning or casual use. I tried to use the Rosenthal creamer, but without a matching sugar bowl it felt odd. So I was on the lookout for an everyday set and found one while shopping in Indy. The set is white Melamine, so perfect for everything and everyday. And the sugar bowl is interesting, because the lid has no handle--you just kind of grab it by the sides.

This set says: Simple...elegant...plastic.

Reminiscing: Staff Holiday Menu & Shopping List*

Wine (white and red)
Beer (light and dark)
Angel punch

Onion soufle with Fritos
Vegetables (roasted and raw) with green goddess dip & parsely pesto
Cheese plate
Mushroom pate

To go: almond roca & chocolate peanut bark

green tea
lemon vodka
white grape juice
lemons
bubbly

cream cheese
parmesan cheese
goat cheese
onion
fritos
mayo
garlic

carrots
potatoes (fingerling)
little tomatoes
celery
asparagus
broccoli & baby broccoli
red peppers
green beans
sour cream
mayo
green onion
parsely
nuts

brie (small)
hard cheese
blue cheese
nuts
dried fruit
crackers, crostini, little bread slices

mushrooms
onion
pecans
cream cheese
crackers
cornichons
pickly things

chocolate
salted peanuts

*I found this in my draft pile and decided to go ahead and publish it. Basically a menu and shopping list, but a little peek into my planning process.