Pacific Resources International Sea Salt Cooking Extravaganza

In the month or so since my conversation with David Noll, founder of Pacific Resources International, purveyor of fine sea salts and manuka honey,  there's been a lot of cooking and eating going on. It's amazing how such a seemingly simple ingredient like salt can really enhance a dish by highlighting different flavors or providing a greater dimension of savoriness.  I can't go so far as to say that salt can make or break your dinner, but a high-purity brand can certainly render your meal more memorable. Although I am still not done experimenting with PRI's diverse line of salts, I would like to report some notable successes.  The flaky sea salt heightened the brine and piquancy of squid pan-seared in lemon olive oil.

Dress those pretzels with some good salt.

And, if you're going to take the time to make your own soft pretzel, you sure as hell better garnish them with some salt.

Australian Lamb Chops

When your in-laws from Up North come to visit, we served them lamb chops from Down Under seasoned with PRI fine Pacific Sea Salt to take the unctuous ovine cuts to the next level.

Carbonara

Spaghetti carbonara likewise benefited from a slight dusting of the fine salt, playing well with the (much heavier) dusting of parmigiano-reggiano and bacon.

What's next? Well, with summer fast approaching, I'm thinking margaritas rimmed with coarse salt, grilled meats prepped with  mesquite salt, and ice cream drowned in (what else?) salted caramel sauce.  Thanks to PRI, I can continue my culinary variations on a theme.

Put Another Sheep the Barbie: Aussie Lamb Beef and Lamb Part I

Lamb was something I ate regularly in my childhood. We always had it for special occasions and holidays, such as Christmas and Easter, when, according to Slovak-Catholic tradition, it was accompanied by an incredibly cute small lamb made out of butter with a peppercorn for an eye.  I also have very fond memories of feasting on lamb chops adorned with gobs of mint jelly at my best friend Ashley Balaban's house.

Yes, this is a thing. Buy them here.

While living in Massachusetts and Texas, my sheep consumption declined in favor seafood in the former state and beef in the latter.  Thus when a representative of Aussie Beef & Lamb of Meat and Livestock Australia reached out with an invitation to review some of their offerings,  I felt very nostalgic and very hungry.  Samples (shoulder cut, chops, ground) arrived, I salivated, and then my significantly more gastronomically talented significant other took over. 

After a simple dusting of sea salt and pepper, the lamb chops were grilled briefly, then pan-seared, and finished in the oven.  The Chef didn't trim off the fat, thank God, and for this reason, the end product was an incredibly unctuous, juicy ovine lolly of sorts. Civilized people might have eaten it with a knife and fork but this gal tackled with abandon by hand in order to strip every last bit of delicious flesh from the ossified stick.

For the shoulder, we opted for a lengthier, "low and slow" preparation in the crock pot, and keeping in the spirit of British colonialism, we paired our Aussie lamb with Irish potatoes and a sauce made with Indian spices (cardamon, turmeric, chili, cumin). 

Although I loved my lamb lollies for their fatty juiciness, the shoulder meat is probably my preferred cut for its more tender texture and its propensity for acting as terrific sponge for surrounding juices.  Such a sheep supper requires multiple napkins and temporarily secluding pet cats looking to poach a bite.

Stay tuned for Part II, in which Bridey declines (perhaps foolishly) help from her kindly live-in Chef and utilizes the ground lamb in a Syrian dish.

Looking to try your hand at some lamb recipes? Aussie Lamb can be purchased at HEB, Whole Foods, and Costco. 

Passover Product Review Part 2: Gefen Potato Crisps and Glick's Coconut Macaroons

In Part 1 of my review of Passover products, I focused on the more healthful stuff: beets and couscous, the latter of which I used as a carbohydrate base for a tofu scramble.  

But sometimes you feel like a snack and just because you can't have any hametz on hand doesn't mean noshing isn't an option. I mean, c'mon, do ya expect me to nibble on parsley while watching House of Cards? 

Cue the Gefen Kartofele, i.e., kosher for passover potato crisps that also happen to be gluten-free. The original flavor is mild, fairly addictive, and reminded me of a more buttery style of oyster cracker. Of course, this shiksa's first association upon tasting the crisps would be something entirely non-kosher like shellfish.

First prize, however, in the kosher snack category goes to Glick's Coconut Macaroons. I will admit I may be biased given my penchant for sweet over savory, but I nevertheless stick by ranking as the moist texture and pure, not over-sweet coconut flavor was just terrific. A generous layer of dark chocolate and the dusting of sea salt didn't hurt either. My one suggestion: make 'em bigger, Glick's!

Passover Snack!: Kedem Chocolate Leather

My quick and dirty review: Is it possible to have an entire jacket made out of this stuff that I can nibble while I perambulate around my neighborhood at dusk?

When I first received a press release about chocolate "leather" from Kayco (aka Kedem Foods), I thought immediately, "Willy Wonka lives!...And, he's Jewish."  Such sweet culinary innovation is usually only the stuff of Dahl literature, but in the case of chocolate leather, you don't have to settle for just imagining how it might taste as you salivate over some well-worn pages. (Okay, maybe that's not the most appetizing image.)

Moving on:  Chocolate leather, available in Dark and Original flavors, is slightly chewier than a fruit roll-up, far less saccharine, and has these wonderful bits of crunchy rice ensconced in the cocoa surroundings.  Both dark and original are made with non-GMO ingredients and certified kosher by the Original Orthodox Union.  Those watching their calories will also appreciate that the former variety has 50 calories and 1.5 grams of fat. 

חג פסח שמח and l'chaim to shokolad!

Passover Product Review Part 1: Gefen

Recently I was approached by Kedem with an offer to sample and review some of their kosher products. Because my knowledge of the kosher food world could fit in a dollhouse thimble, I had some trepidation about offering my thoughts on the quality of these products; however, in the pursuit of trying new things and learning, albeit sometimes clumsily, I did some taste-testing. Kedem was generous  enough to send a diverse array of their wares and thus I will be tackling them in multiple posts. 

Tofu and Egg Scramble with Geffen Couscous

The Original "Mediterranean Style" couscous boasted a yellow hue that was far sunnier on the packaging than in reality.  But ultimately that mattered little as the terrific texture combined with the fragrant flavor (enhanced with a bit of sea salt) gave rise to a delightful mouthfeel and satisfying taste.  One tip: follow the directions regarding how much water to use in cooking. Dingbat Bridey was a little sloppy and had to drain her couscous of excess liquid.

I hate to compare beets to couscous, but I have to say I liked the former even better.  Perhaps I was overly impressed with their size (near baseballs) and their incredibly fresh sweet meat. I could eat these things whole like apples, though all those errant scarlet juices would probably make me look like I was bleeding to death from wrists.

Double win, so far, Kedem. 

Cruzan + Creativity = Great Concoctions

When it comes to rum, I am conservative and rather picky. I prefer dark, moderately sweet varieties for my Dark & Stormy's and high quality strong monotone whites for mojitos. For this reason, I was initially reluctant to agree to review Cruzan's fruit-flavored white rums. 

Not that I have anything against Cruzan, as I cannot bestow enough accolades on their terrific aged dark rum and their innovative black strap rum, whose licorice notes are just tantalizing, and incidentally, which makes for a mean rum and coke. And truth be told a ways back I tried (and liked) their blueberry lemonade rum.

My invention: Cruzan Skinny Orange Strawberry Fields Forever

But fruit-flavored spirits in general tend to be saccharine and over-the-top in terms of their taste profiles and more often than not don't come off as particularly natural.  The mango and orange (and yes, they do taste different) Cruzan white rums seem to be the exception, perhaps because they are lower in alcohol content and more subtle in their botanical flavors. Sipping either straight up is pleasurable, and not, as in the case of some other brands who shall not be named, like quaffing hastily made prison hooch from purloined generic juice.

I recreated the Cruzan Carpe Diem, though with a blood orange twist, and it was light and refreshing. I am still in the process of experimenting with some of the other flavors, but so far my 'research' has yielded a nice concoction I call the "Cruzan Skinny Orange Strawberry Fields Forever." (Btw, probably about time I got off my high horse about being 'natural' as I used HEB soda because I was in a pinch.) Here's the recipe: 

Cruzan® Skinny Strawberry Fields Forever

Ingredients: 

1½ parts Cruzan® Orange Rum,

3 parts light or diet strawberry soda (I recommend Zevia)

Garnish: Fresh strawberry
 

Method: Pour rum and strawberry soda into a chilled glass filled with ice. Stir to combine and garnish with a strawberry. 

I will keep you posted on additional possibilities for cocktails...and there are many.

Preview: Interview with David Noll of Pacific Resources International

David Noll thought he going to New Zealand to surf.

That was the plan, anyway, when this intrepid entrepreneur relocated in the 1970s.   His passion for riding the waves led to a greater appreciation of the country's peerless beauty and unique natural resources, including the sea salt harvested from its surrounding oceans.

A smattering of the wide range of PRI salts and honeys. 

Fast forward thirty years later and Noll is leading the campaign to promote the health benefits of NZ sea salt to the American public via his company Pacific Resources International.

PRI salts are obtained through solar and wind evaporation of sea water, a process that allows for the retention of minerals such as calcium and magnesium that are lost in other (re: standard American) forms of refinement.

All of the aforementioned information I could have just gleaned from PRI's press release but I wanted to hear from the man himself, so I arranged a chat with David Noll and then followed up on his claims regarding the proven health benefits. Both checked out; it should also be mentioned that David is friendly chap with a good sense of humor.

But who cares if the proof is in the pudding if the pudding itself doesn't taste good? Noll and PRI were generous enough to send Bridey several of their products, including their Manuka honey, to review and experiment with in the kitchen. 

Stay tuned....

March Madness Goodies at 3 Brothers Bakery

A confession: I am not a huge basketball fan.  Boston pride compels me to root for the Celtics but I can count on one hand the number of college games I have watched in completion during my thirty-four years on this earth.  Does that mean I can't jump on the March Madness bandwagon as an excuse to eat some theme baked goods? Heck, no.

For a limited time only (obviously), 3 Brothers Bakery  is offering cookies and cupcakes decorated with various b-ball motifs.  This hometown gem run by 5 generations of bakers had consistently wowed me with the high quality of their sweet and savory baked goods.

The oversized March Madness cookies are dense, sugary but not saccharine, and coated with ample layer of rich buttercream frosting. One is enough to share unless you're an Irish food writer with a hollow leg.  One bite of the cupcakes (available in vanilla or chocolate) reminds you of the supreme difference between  the moist, never crumbly quality of cake made in small batches with no artificial ingredients, and well, whatever those cloying iced mounds are that HEB passes off as cupcakes.  Go NOW to pick up some for the final four.

Central Market's NEW Super Premium Ice Creams

The arrival of Central Market's new line of super premium ice creams is a sweet harbinger of the imminent hot weather season. (In other parts of the country, this time period is called summer but here in Texas it runs beyond the traditionally prescribed scope of this interval, roughly from mid-April through September.)

The new line comprises nine decadent flavors including: Chile Pepper Pecan, Whiskey Honey, Tahitian Vanilla, Dark Chocolate Ganache, Hazelnut Latte, Saigon Cinnamon, Jamaican Jam, Coconut Ginger and Lemon Creme with Rosemary Shortbread.

I picked up a half gallon of the Jamaican Jam, which combines dark (presumably Jamaican) rum, cream, date jam, and sea salt.  Although I tend to be quite fussy when it comes to booze-dessert collaborations (almost never the twain shall meet!), the rum was a very subtle part of the overall taste profile, which was largely dominated by rich dairy and fruit notes. And while the ingredients obviously engender significant richness, the ice cream is far from cloying.

 I can't speak to the quality of the other eight members of this new super premium ice cream family, but the ninth child certainly has my approval.

H Factor "Hydrogen Rich" Water

It was brought to my attention recently that apparently infusing regular water with more hydrogen makes it a super recovery drink for endurance athletes.

Now, you folks at home may not know that Bridey O'Leary has done a few marathons in her day and is still a regular fixture at her local gym. 

I was thus highly intrigued by the idea that I could recharge even better after my regular two-hour cardio sessions by consuming extra H atoms. (Btw, the college chemistry major in me initially wondered, albeit foolishly, if adding more hydrogen to water could somehow trigger the formation of hydrogen peroxide, but, nah, it's far more complicated. Thank God, 'cause you imagine guzzling down 12 ounces of disinfectant following an intense stairmaster experience?).

Following an eight-mile run in Austin, Texas this past weekend, I was sweating buckets and rehydrated with two chilled packets of H Factor, which, btw, is not sold in bottles as they cause H leakage. (Promotional material for this product  touts the aluminum packaging, designed to minimize the escape of hydrogen, as a special feature.)  Another 20 ounces of Vitamin Water Zero and 30 minutes later, I felt great. Unusually great? Yes, actually.  Although I almost always have a spring in my step after a longish run (ironically), that day I also felt highly optimistic as well as energetic. 

Was the extra hydrogen really responsible for my surfeit of physical and emotional spirit? Or was it just the placebo effect? Who cares, it worked.

Disclosure: Samples provided; opinions are my own.

 

Nielsen-Massey Vanilla: Chocolate Chip Cookie Edition

Any baker worth her weight in unsalted butter knows that quality (re: not imitation) extracts can make a huge difference in your finished product.  I am the first to admit, however, that in fits of laziness or parsimony,  I have used extremely cheap generic extracts and the results have been fine. "Fine" being the key word.

Who wants to settle for "fine" baked goods? After testing Nielsen-Massey's Madagascar bourbon vanilla extract in a batch of chocolate chip cookies, I feel such shame over my past culinary indiscretions.

(Truth be told, I also feel pretty full, having binged on too many delicious cookies.)

When using lower quality vanilla extracts, it is often necessary to double or even triple the recipe's recommended amount to achieve a discernible taste of vanilla.  In the case of this extract, just a small allowance yielded salient smoky vanilla notes in the cookies.  This robust flavor provided a terrific contrast to the equally strong milk chocolate components.

Multiple factors come into play in the production of chewy divine chocolate chip cookies, and while your choice in extract cannot claim all the credit, Nielsen-Massey definitely deserves a hat-tip on this one.

Preview: "Mouth Meets South"

When I first read about "Mouth Meets South," a novel frozen soul food concept, I was understandably dubious.  Soul food by definition is food made painstakingly with the loving hand of a careful cook.  Could such care and attention really be found in a frozen entree? And even if so, would said dish really even taste good?

I don't know and won't know until I try this product, which is set to debut in late 2016 with initial offerings of oxtails, collard greens, and corn  pudding. However, after speaking with Mouth Meets South creator, Tanya Howard, I have significantly warmed (hah!) to the idea that quality soul food can be found in the frozen food aisle of the grocery store.  An entrepreneur, intrepid businesswoman, and university professor, Howard is well-versed in the culinary and social history origins of soul food and is passionate about doing the tradition of this fare justice by offering something that is accessible to the masses yet tastes homemade. Mouth Meets South is the product of the intersection between her own busy lifestyle that often mandated prepared foods on weeknights and her eating experiences growing up in an African-American and Barbadian household. 

As Howard passionately described her soon-to-be-released line of entrees, the growling of my stomach droned out any lingering cries of doubt from my brain. I can't wait to sample Mouth Meets South and give y'all the lowdown.

Valentine's Day Gifts For Foodies: National Edition

While local purveyors provide plenty of options for foodie V-day gifts, sometimes you have to go farther afield to find the perfect present for that special someone...or your spouse. Har. Here my top five picks:

5. Really anything from Murray's Cheese...though if you really want to score points, go for the "Cheese of the Month" club membership. If your sweetie is a fan of stinky cheeses, you can't go wrong with Epoisses.

4. Season With Spice: Asian Sea Salt Sampler Kit. With an absolutely astounding selection of Asian spices (Aleppo Chili flakes! Sri Lankan curry!), Season With Spice  is a wonderful resource for the ambitious home cook. Lest your love be overwhelmed by choice, gift him or her with one their sampler of flavored sea salts, all of which pair well with different proteins and vegetables.

3. Try the World subscription. The next best thing to food tourism is Try the World, a subscription service that delivers a curated assortment of food samples from a particular foreign destination (past picks include Argentina, Paris, Japan).  Warning: May prompt your partner to take you on an international journey.

2. Williams-Sonoma's Heart Rosebud Cake. This dense, moist dark chocolate cake is crowned with an equally thick layer of buttercream rosettes. Yes, it's $50. Who the f%ck cares--can you put a price on love? 

1. Laphroaig Single Malt. Champagne is so 2010. Keep it classy this Valentine's Day and procure a bottle of Laphroaig 10-year-old single malt. Its smooth, subtle smoky notes are the perfect complement to chocolate and cheese, making this whisky the perfect Valentine's Day libation. 

Valentine's Day Gifts For Foodies: Local Edition

Stumped as to what to give your foodie inamorata/o for Valentine's Day? Here are my five favorite locally-sourced foodie gifts.

Available now through February 16th at Central Market.

5. Banner Dark Chocolate Butter.  One of the many delicious  products featured in Central Market's Chocolate Festival, this cocoa butter goes well with crisp toasted baguette slices. Available now through February 16th.

4. Nice Winery Reserve Malbec. I would gladly sip most anything designed by Nice winemakers Ryan Levy and Ian Eastveld, but special props go to their Reserve Malbec, which recently received a rating of 92 points. Indulge for only $34 this Valentine's Day.

Criminally cute.

3. 3 Brothers Bakery Frosted Sugar Cookies. I've swooned over the baked goods at 3 Brothers Bakery in the past; indeed, I have yet to encounter a confection from their case I didn't like.  These sugar cookies not only boast a whimsical exterior design but also a terrific vanilla taste and flaky texture.

 2. The Brownie Bowl's Red Velvet Brownie (Bowls). As its name might suggest, The Brownie Bowl, in addition to offering luscious brownies in creative flavors such as peanut butter and bourbon Mississippi Mud, also vends edible bowls MADE OUT OF BROWNIES. Yes, you read right. Pick up a four-pack of the red velvet variety and a pint of Ben & Jerry's for the ultimate  Valentine's Day sundae.

1. Urban Eats' Jalapeno Bacon Jam. Although much of the fare at Urban Eats requires in-house dining (really the best way to enjoy their Cowgirl Sliders and Monkey Bread), if you must get something to go from this bistro that doubles as a gourmet market, bring home a container of their addictive jalapeno bacon jam to your beloved.  With a modest bite from the pepper, porcine notes from the bacon, and just a hint of sweetness, this jelly is wonderfully balanced and the perfect complement to, well, just about anything. 

Italy In The Box! Part 1.

Those of you who follow my social media activity know that I am an ardent fan of Try the World, which every two months sends its paying subscribers (myself included) a box of food products curated from a certain country, city, or geographic region. (Btw, I don't throw around the verb curate will-nilly as I believe this word has become inappropriate synonym for collect. The peeps behind Try the World really do 'curate' in that they make selections that not only attend to a theme but also complement those products appearing alongside.)

The exterior of box. Ignore awkward shadow from girl snapping photo.

Recently, I was contacted by the co-founder of another food subscription service with a related but slightly more specific mission: to provide customers with a box of edible specialties from Italy, specifically, "hand-picked products...curated to narrate a story linked to regions, seasonality, and festivity." Intriguing. My general philosophy toward food subscription services is that you can never have too many, so I accepted (disclosure) one sample box. 

Italian picnic components

Inside was the following: a jar of pesto, crackers, lasagna pasta sheets, cake, anchovies, and chocolate. I have yet to sample all these treats and this first post focuses only on the Agostino Recca anchovies and the Niasca Portofino pesto, which I paired with some Italian bread for an Italian picnic snack.

The anchovies were pleasantly supple and were overly salty like other less-quality versions I have tried. Furthermore, the olive oil bath in which they were ensconced had a terrific floral flavor, which prompted me to try to soak up as much of it as possible with pieces of bread. In strong competition for carbohydrate space was the pesto, unctuous, botanical, and with a violent hue that suggests it was made from basil picked at the peak of freshness.

So, Italy In The Box so far in one word: delizioso. Stay tuned for more updates.

For more information and to support the kickstarter funding this promising start-up, go here.

Hampton Creek: Just Mayo (Part I)

Just before turkey day I learned something interesting: mayonnaise, even by classical definition, does not necessarily contain eggs. Although ova are the most common emulsifier used to create mayonnaise, other substitutions may suffice.  

Case in point, "Just Mayo" from natural food purveyors Hampton Creek, which is made with canola oil, lemon juice, apple cider vinegar, and a smattering of other generally non-scary ingredients. Its consistency is as smooth as Hellmann's; and its flavors (there are multiple) more potent. 

So what? Well, in the Age of Lipitor, it doesn't hurt to reduce external sources of cholesterol.

Turkey Salad with a touch of Just Mayo

Bridey recommends:  Use the garlic variety in chicken or egg salad to intensify the flavor and add another botanical dimension.  The Sriracha is (not too) hot but provides sufficient heat to enliven an otherwise effete burger or that genius concoction that is the Lomito Completo, which contains an egg so ya already got your LDL/HDL covered. The "plain" Just Mayo was my go-to for a leftover turkey salad sandwich.

I'm no way near done experimenting with this product (holiday dips! cupcakes! tomato pie!). Stay tuned...

Disclosure: Samples were provided gratis; acceptance is not tacit to endorsement. All the opinions expressed are my own.