The Knives Are Out

Finding the right utensils can be a headache for anyone who cooks.  Home chefs and pros can agonize about getting the right knife or cutting board at a good price. There is the choice of a regular store or a specialty shop. However there is another choice - the restaurant supplier. This can be a blessing because everything is there and it's usually the best kind.

This was the subject of an article in yesterday's  New York Times Dining section. Contributor Jane Lear  wrote about the famed J.B. Prince Company a Manhattan based purveyor of all things culinary.This is great place (and website) for anyone wishing to stock up on items or starting either a kitchen or a restaurant. it has both old fashioned gear such as mandolines to new fangled microplanes.. The company was started in the mid 1970's by the Prince family. Judith Prince ,a German immigrant and her husband Lawrence, wanted to bring European quality cooking items from France, Germany and Switzerland. They turned their top floor into a warehouse and started a catalog business. They now have a store in the Park Slope section of New York City which attracts everyone from seasoned restaurant owners to culinary school grads..

J.B. Prince has everything from simple cookbooks to even ice carving tools. For those who like to collect recipes there are moleskin journals in which to write down family favorites. There are also a variety of molds for bakers and candy makers as well as the more unusual terrine molds used for making vegetable and meat terrines. The online cutlery section is also amazing , with a dizzying array of knives and turning forks JB Prince also carries poultry scissors and shears in all sizes  , perfect for cutting up various birds. The store also has a neat array of cool machines from the ordinary food processors to sprayers used for spraying chocolate,

JB Prince has a wide collection of all sorts of cooking items. They are a great destination place for any foodie, home cook or chef visiting New York City. If not check them out on line, It's not as great as visiting the store yet they still have everything and anything a cook could want.

The Return Of Classic French Fare

 Before dishes became trendy, they were considered elegant. Their ingredients weren't the flavor of the month.They were time honored and tested. This is true with French fare. Many foodies and gourmets have forgotten that this type of cuisine was the gold standard of all cooking whether it was prepared at home or in a restaurant.

This was the subject of Jeff Gordinier's article in today's New York Times Dining section. He discovers the classic Gallic dish, Tournados Roussini ,a dish that has been missing from most  menus for quite some time, The tournados are tender filet mignons topped with a small slice of foie gras . They are served on buttered rounds and then anointed with a sauce of veal broth , truffle juice and Madeira. The dish was created during the Golden Era of French cuisine by either the culinary giants, Marie-Antoine Careme or Auguste Escoffier. It is a rich dish that was pure heaven to Mr.Gordinier.

Sadly enough only a few French restaurants offer this dish named after the opera composer, Gioachino Rossini. The famed Manhattan Le Bernardin as well as Benoit restaurant in New York City offer Tournados Roussini only during the Christmas holidays. The trendier, Le Sirene in the West Village makes them on a regular basis. The famed modern French chef,Daniel Boulud bases his to die for burgers on them. Hopefully these lush treats  will be back on more menus, despite the price (even for lunch they're around $55.00).

Tournadoes Roussini are a throwback to a more elegant time in dining. Hopefully modern foodies and gourmets will want this amazing dish back in their lives. As with all good dishes, it transcends time and trends.

White Chocolate Defined

Mention chocolate and everyone thinks of either the dark or milk chocolate kind. Yet there is white variety and it's just as tasty and interesting as its' brown cousins.It's also pretty versatile too, ending up in everything from cookies to candy treats.

What is white chocolate? It is  actually a kind of chocolate, made from milk,cocoa butter, and  sugar along with vanilla and other flavorings.It doesn't have any cocoa solids. Cheaper varieties have the cocoa butter replaced by vegetable fats, sometimes giving it a kind of "lardy" taste. White chocolate first debuted right after World War One and made by - who  else -Nestle Chocolates. The first bar was from Switzerland and called Galek.A New Hampshire candy company, M&M  were first made to mass produce it  in the States. The first solid bar of it was called "Alpine White" and was made in 1949.The candy has been an Easter basket staple since the late Forties and early Fifties.

Since the Nineties white chocolate has been important in both baking and candy making.For a different spin add white chocolate chips or chunks to dark chocolate cookies. Its' smooth, faintly vanilla taste cuts the dough's intensity. White chocolate can also be used as frosting whether it's combined with whipped cream or added to a butter cream. The sweet is also  used for holiday candy making too. White chocolate  can be combined with toasted coconut to make haystacks or used to enrobe pretzels.It can be tinted however a lot of food coloring has to be used to get  richer hues

White chocolate may not have the fame and even  fortune of its' cousins, dark and milk yet  it is a  good  treat for any candy lover .It has a delicate flavor that's perfect on it's own or combined with other s. White chocolate is a nice alternative when chocoholics are craving something different and exotic,

Queen Of Tarts

Tarts are one of the most elegant desserts out there yet they're not popular. They're usually considered too prim or fussy - or even worse not trendy enough. Yet tarts can be an classy addition to any afternoon tea or a lovely way to end a dinner party. They are also simple to make, not requiring too much work. Tarts are also versatile, with a variety of different fillings and even crusts.

Tarts are basically shallow individual pies that have no top crust. They are usually baked in individual metal or ceramic shells however muffin tims can be used. A tart crust is the same as a pie crust's using just flour, lard and ice water. A butter crust can be made too for a richer tasting crust that would go well with a dark chocolate filling, Pre made crusts shells can also be made and these are perfect for puddings , fresh fruits and even ice cream.

Tarts can be filled with almost everything and anything, Custard is usually the filling of choice however you can also fill them with fruit and ice cream.  Most home chefs prefer an instant pudding yet a  stove top egg  custard is easy to whip up., Fruit filling is also popular, especially cherry . As with regular pies you can use either fruit in season or canned.  Pecan pie tartlets are also good too and can be made the same way as the pie, using chopped pecans and corn syrup. Treacle tart ,that British favorite is perfect for afternoons teas. It is made simply with golden syrup, breadcrumbs and lemon juice.

Tarts are a lovely way to end a dinner or a great accent to an afternoon tea. They are versatile and delicious , different from other desserts.Best of all they are classy and elegant and not in the least bit trendy.

Mashed It All Up

What is the best side for roasted chicken ,pot roast or meat loaf? A big scoop of something mashed. it doesn't always have to be mashed potatoes .Any other root vegetable can be subbed in. The end result is a nice creamy side that goes well with the main meal. Most people would prefer just mashed potatoes with their meals.After all mashed potatoes go great with anything from roast poultry to something homey like meat loaf.It's great for absorbing gravy and adds a smooth texture to the meat's sometime dry one.Some home chefs agonize about what kind of potatoes to use.Simple baking ones are the best.Mix with one cup of milk and two to three tablespoons of butter. For a richer taste cut the milk to one half and add a half cup of whole cream. You can also toss in the skins for flavor as well as taste.They're supposed to be good for arthritis too. If you want something a little different,sub in sweet potatoes. These go well with ham and compliment the meat 's saltiness.Prepare them the same way you would regular mashed potatoes.You can add a drizzle of honey to bring out The tuber's sweet ,earthy taste.Turnips are another alternative that are tasty mashed.They're a little less work than regular mashes ,with the milk omitted.They're cooked in salted water and then after being drained ,mashed with butter ,a dash of sugar and a sprinkle of freshly ground pepper. Also tasty are mashed parsnips which are made the same way as the turnips.Cauliflower can also be made this way too. In fact it is a favorite in the Obama White House. A side of something mashed is always good with dinner.It lends a creaminess to the meal and is good with everything from gravy to butter. Try the classic mashed potatoes or another different veggie like sweet potatoes ,turnips,parsnips or even cauliflower!

A Warm Relaxing Drink

Modern life can be so stressful.  There's running here and there along with daily problems and chores.It makes relaxing almost impossible. Thank heavens there is a nice hot cup of something to help soothe frazzled nerves and overactive minds. It can have a shot of booze or just  be something as plain as steamed milk. Either way they can help melt away all the problems of the day.

Some people  reach for a hot toddy for comfort. This is a classic that is a great comfort on a cold rainy night.(or right at home in any ski lodge).A hot toddy is basically whiskey mixed with warm  or hot milk. Sugar or honey along with cloves,  lemon or cinnamon are also added for taste. The ratio of alcohol to milk can depend on the person.If; it's been a bad day , then add more whiskey , if not , half a shot glass can do it. Hot buttered rum is another classic , perfect for a winter's night. It;'s only rum with the addition of hot but not  boiling water. A pat of plain or cinnamon spiced butter is added along with a cinnamon stick. Again how strong it's made is up to the individual.

For those who want just a simple cup of something hot, think about herbal teas. Chamomile tea is not only soothing it's good for an upset stomach.Another tea to try peppermint. Even its' aroma is decidedly comforting comforting .Teas can also come in a variety of combos too with different herbs and flowers mixed in. An alternative is a decaf  flavored coffee . Just  remember don't pour in any sugary creamers otherwise this could lead to sleeplessness. The most classic drink is hot milk. Warm up a cup of milk. Some add vanilla and nutmeg  along with just the tiniest bit of  sugar to amp up the taste. Just keeping it plain actually is the best bet.


A hot drink is the best way to end a busy day.Curl up with any  mug or cup of something warm and tasty right before going to bed. Try something with a kick or not to soothe those frazzled nerves.

A Hot Curry For A Cold Night

These are the nights for a fiery curry to warm us up after a chilly day out. It's like a quick vacation to a warmer climate where there are fragrant spices wafting through the air,It melds the familiar and exotic into a tasty dish that anyone will like. Not only that it;s an escape from the all too usual stews and chilis usually made around this time of year.

Curry was the topic of  David Tanis's City Kitchen column in yesterday's New York Times Dining section. He creates a lamb curry that anyone from chef to novice can easily make.It's marinated lamb chunks  that have been flavored with garlic, tumeric, and cumin along with cayenne for heat. The spices should be ground with a microplane so their full flavor can be appreciated. The mixture is then browned in the traditional  Indian butter ghee in a Dutch oven. Onions are also  added for some sweetness  as is a ground cinnamon stick.

Mr.Tannis suggests a carrot  raita as a side dish. This is a traditional Indian yogurt full of more rich spices and a blend of flavors. Raita calls for mustard seeds that have been heated in hot oil until they pop.  Garlic and  cumin are also added along with the grated carrots , fresh mint , chives and cilantro. For a cooler version to counteract the curry's fire  try a simple cucumber based one that is devoid of the spices but imparts a clean , refreshing taste. Another authentic touch is adding basmati rice or Indian bread such as naan to scoop up the curry.

A lamb curry is a different spin on the traditional winter dishes such as stew and chili. Its' spices and flavors evoke  warmer climes and bright colors a, contrast to the season's drab landscape. It has a different kind of heat that perfect for these chill winter nights.