Gourmet Lollipops - They're Not Just For Kids

There's something satisfying and comforting about a lollipop. It brings us back to our childhoods while letting us take a mini break from our daily, hectic adult lives. Luckily the sweet treat has emerged into something that appeals to adult tastes and trends. It's not just a fruit flavor kiddie sucker anymore.

Lollipops in some form or another have been around since pre historic times. Cavemen routinely put something sweet such as honey on a twig and ate it. During the Middle Ages , candies was placed on small sticks and eaten. Later boiled sugar treats were favored in the American colonies and then in 1908 the modern lollipop was born. Both California and Wisconsin can lay claim to it. A Russian immigrant, Samuel Born, made a automated lollipop machine around the same time as the Racine Confectioners Machinery Company did. The last was known for making up to forty pops per minute.

Today candy companies have gone a step further and introduced all sorts of interesting flavors to the lollipop. Instead of the usual fruit flavors such as grape or cherry, they now come in banana, chocolate mint, bubble gum, cinnamon, cotton candy and root beer float. For real foodies there's Chupa Chups, those Spanish lollies that were first made in Barcelona, Spain fifty years ago and became a worldwide sensation. This favorite of Madonna's has different tastes such as cola , chocolate and vanilla. For a really wicked treat try Lollyphile's absinthe lollipops(they also sell maple bacon flavored ones too). They are candies made with that taboo liquor absinthe (the same one that practically did in poet Oscar Wilde). You won't get the same hallucinatory kick as sipping a glass but you'll feel something. There are also margarita lollies (covered in salt) and tequilas ones complete with a worm in them from the online candy company Lollies Galore.

Foodies everywhere - indulge your inner child with one of these grown up suckers. They not only fun but kind of naughty in a good way!

You can order the absinthe lollies at www.lollyphile.com. Tequila and margarita lollies can be bought at www.lolliesgalore.com

Summer Seafood Dishes

Now with the warm weather here, everyone's mind and palate turns towards the briny deep. Summer usually means the beach and with it a taste for fresh seafood. There are so many different types of it, from lobster to shad that a foodie can spend an entire season just enjoying fish as the main dish. There are also a variety of ways ot enjoy it as wellfrom salads to barbecue. Each way is fun and flavorful, the perfect way to start the season.

The most popular seafood , without a doubt is lobster. Everyone enjoys a fresh cooked one dripping with melted butter. This cousin of a spider (yes spider, it's part of the arachnid family)is best served steamed (if you're an animal rights activist, please don't read on)as New Englanders and lobstermen did. It then should be served with freshly melted butter. However you can also chill the lobster meat and mix with mayo and celery. Serve this on a hot dog bun for the quintessential lobster roll. This is popular through the Hamptons and there are roadside stands featuring it with a side of potato chips and a Coke. if you're feeling more adventurous then try making lobster thermador which is steamed lobster with a richly spiced bechamel sauce. This does take a lot of work and ingredients plus a hot oven to create and you make want to stick with an easier dish. Lobster salad is always good. Just prepare a regular tossed salad with an oil and red wine vinegar dressing and add the cooked lobster chunks. It makes a light but elegant dinner.

Another summer seafood favorite is shrimp. With this you can grill it, turn it into a salad or just eat it boiled with a homemade or prepared hot sauce. You can also fry up popcorn shrimp which is simply the fish dipped in egg and breadcrumbs. This is a great dish for any out door party because it can be the main meal too. Serve it with three or four dipping sauces along with some fresh veggies. Remember that in preparing you have to devieln the shrimp. Most stores such as Williams and Sonoma along with Target sell shrimp deveiners but you can also use a small paring knife for this task. First peel off your shrimp's back and legs and then slice into the exposed portion. Carefully lift the vein that resembles black thread running through the meat and discard. Put deveined shrimp on ice until ready to prepare.Crab is another warm weather favorite.It can be used in salads or just boiled and served with melted butter similar to lobster.

If you're thinking of making fish dishes this summer then try grilling .You can get fresh seasonal fish at your local market. Don't opt for the whole fish however. Buying fillets would be a better choice. You can marinate them and then grill later. Try lime or lemon with oregano for a tasty and flavorful marinade.

Summer usually means heading to the beach and enjoying the ocean. You can also enjoy its' fruits the next time you make a warm weather seafood feast for yourself and friends.

French Bistro Food

Recently I wrote about the cuisine of Southern France's Provence. Today we're going to explore another facet of la cuisine francaise - bistro cooking. This is what the everyday Parisian is eating, basically simple foods yet just as tasty and well made as the Gallic haute cuisine. It may be for the common folk but it's extraordinary.

Bistro cooking is not unlike the British pub grub. I think the English stole this concept from the folks across the Channel because the French have offered good quality lunches and dinners at low prices for some centuries now. It's sometimes referred to as grand-mere cuisine or grandma's cooking. This is another name for comfort food, warm, rich and satisfying. It could include onion soup, that French classic which is redolent of caramelized onions in beef broth, topped with a rich coat of Gruyere cheese. It could be as simple as those tasty sandwiches the croque monsieur or croque madame. The first is essentially a grilled cheese made with creamy Swiss , and a slice of fresh ham on two slices of white bread. This is then fried in butter and served. A croque madame is the same except that chicken is used instead. Another bistro favorite is steak avec frites - in other words steak, usually well seasoned with shoestring potatoes. All these meals are usually accompanied by a good glass of red or white wine and a freshly tossed salad.

Bistro food can be slightly more complex. There are crepes, a street favorite throughout Paris and the Ile de France. These can be served plain with just lemon and sugar or stuffed with ratatouille, that Provencale classic along with various meats, vegetables and seafood. There is also coq au vin, which is a slow stewed rooster and burgundy stew.Cassoulet is another hearty favorite. This is simply a melange of white beans, pork sausages. chicken or duck slow cooked for hours. For somewhat lighter fare bistros will serve Coquille St. Jacques, scallops served in a cream sauce on a giant cockle shell.


French bistro cooking reflects French tastes but also the true Gallic passion for earthy foods that are filling and comforting. They satisfy a need not just for a flavorful dish but something familiar and soothing.

Oh Fudge!!!

It's amazing how the world's most simplest candy has the most complex taste. I'm talking about fudge - that rich amalgam of cream, butter and cocoa.It brings back good memories (especially if you went down to the Jersey shore every year for vacation). Fudge may not be as exotic as today gourmet chocolates with their wild mix of spices and deep cacao but it's still good. It brings back a simplicity of another era.

The actual origins of fudge are somewhat blurry . No one really knows how it was invented but speculation about it was from someone making a botched version of caramels and exclaiming "Oh fudge!". In 1888 a Vassar student's cousin sold fudge in Baltimore for 40 cents a pound and then gave the recipe to him. Another student, Emelyn Battersby Hartridge got her hands on said recipe and makes thirty pounds of it for an auction at the school. Other colleges soon followed this trend and schools such as Wellesley started to sell it too. The first commerical batch of fudge was made on Mackinac Island Michigan by Murdick's Candy Kitchen. The owners mixed everything on marble slab swhich set the standard for fudge makers all over. Shops all over, especially candy makers in Atlantic City such as James started selling varieties of fudge alongside their world famous salt water taffy.Ice cream shops also jumped on this new craze and around 1900 the hot fudge sundae was born.

Making your own batch is fun and easy to do. Use Miss Battersby Hartidge's recipe to produce the best because you'll get the perfect blend of chocolate and cream. You can add nuts such as walnuts or pecans if you want to. Other extras to add are coconuts and marshmallows for a Rocky Road fudge. Some foodies add mint extract or hazelnut for a more gourmet taste. There are also maple , peanut butter and vanilla fudge you can create however chocolate is the best.

Fudge is fun treat, simple to make but complex in taste.It is the perfect mix of all our favorite tastes rolled into one chunk of sheer perfection.

Emelyn Battersby Hartridge's Orginial recipe (taken from www.the nibble.com)

2 cups granulated white sugar

1 cup whole cream

2 ounces unsweetened chocolate chopped (use bakers chocolatefor this. Either Hershey's or Nestle's is very good).
1 tablespoon butter

Combine sugar and cream and cook over a moderate heat. Add the chcolate when this becomes very hot.Stir constantly.Cook until mixture reaches soft ball stages(about 234-238 degrees Farenheit). Transfer to a buttered tin or pan(a brownie pan would be the best) Cut into squares before fudge completely hardens.
You can add walnuts, pecans or even almonds if you like,to this.

This Ain't Spaghetti

Most foodies know about the different types of pasta. We're pretty much over the fact that it ain't just spaghetti out there. We fill our plates with angel hair , fettuccine and even ziti. Yet many foodies may or may not know that there's a whole encyclopedia of other pastas out there as well. Each is different, yet each has the same comforting rich taste. It's surprising to know that there's really a large variety.

A lot of people know about pastina, those sweet little pasta stars used in making soup.Most cooks make pastina soup when someone in the family is feeling under the weather. It's comfort food. However many may be surprised to know that you can substitute these with ditalini(literally "little fingers" in Italian).Another pasta, used by both Greeks and Italians is orzo which translated means barley.You can easily make not only soups but salads with it as well. It also makes a good accompaniment to grilled steaks or chicken breasts.It can be used in place of risotto according to Barilla Pasta.

Large sized pasta also is also varied .There are the butterfly shaped farfalle or bow ties which are good with a simple tomato sauce.There are the wagon wheel shaped, appropriately named rotelle as well as the fusilli and cavatelli. These last two are better served with garlic and broccoli rabe than with the traditional sauces. A big trend now is bucatelli which looks like drinking straws. This is a thicker version of spaghetti and holds its own against hearty marinara sauces. It's chewy , being denser in shape and somewhat longer than regular spaghetti. There are also the weed inspired grimegna as well as the snail shelled lumarche. These are rare in the US but can be found in restaurants throughout the Italian Republic.

Pasta just ain't spaghetti. It covers a variety of different shapes and textures. These can make a dish memorable as well an instant favorite. Try them when you have a passion for a bowl of it.

Foodie Tools - What Should Be In The Kitchen

What should every foodie have in his or her respective kitchen?

Good appliances and instruments. For those who thought the answer would be good food and ingredients, that is true. However to create a really good meal or gourmet quality goods, a kitchen should also have top of the line quality tools. This helps in making each meal a unique and memorable dining experience.

To top off the list a kitchen should always have a good stove. Mine is older than me, it being my Mom's stove' It's a Hotpoint and it's lasted fifty years without any fuss or bother. If you have to get a new one you should think this one. Hotpoint ovens are sold on both sides of the Atlantic and aren't that costly. If you're lucky to have a big kitchen think Aga, that do all - make all British stove and range. The next major appliance is a refrigerator. Yours should have enough room for everything from milk and orange juice to spaces for leftovers. The freezer should be accommodating enough to store prepared meals, ice cubes and a few boxes of ice pops. Make sure the freezer is roomy otherwise you'll have a mess falling down on you when you open the door(believe me, I know about this. It's no fun to get showered with boxes of frozen foods or veggies). With microwaves, have one that is family friendly and easy to use. Some cooks prefer ones with convection ovens in them. That's up to you. I just like a simple microwave to reheat or to melt butter or margarine if a recipe calls for it. I don't use mine much.


Food processors and blenders should start the secondary appliance list. These are a must for any cook because you need them for almost every dish. Get durable ones that can hold up to your cooking needs. You can go to Williams and Sonoma for top of the line machines but I've found that Target and K-Mart also have good quality blenders and food processors.Every good kitchen should also have a toaster oven and not a toaster. I learned from my family members that toaster ovens are better because you can do more with them. They also take some of the cooking burden off the regular stove as well. You can reheat but also make grilled cheese and other hot sandwiches in them. Other appliances are up to you. I love a good electric hand mixer because I can do so many things with it, whip, beat, and mix all with ease. If you want to stock your kitchen with less needed appliances, like an electric pasta and ice cream makers, then do so. Before buying ask yourself if you really need these or will they just be space wasters. A lot of times people will only use them once or twice. The pasta or ice cream maker is then forgotten after the initial thrill is gone. An espresso machine and a meat slicer are better alternatives. To me they're more practical and will be used more on a regular basis. You can also use these when you have company along with for the holidays.

As far as pots and pans, yes the expensive ones are good. but don't go to a specialty store for them. A lot of department stores will have Le Creuset for sale on a regular basis. Buy during January when the prices ar almost next to nothing. You can go to Target and K-Mart again for spatulas, ladles, knives and scissors. Again I've found that these two stores are great and absolutely well priced for all sorts of kitchenware and gadgets. Another must are thermometers. Have several for various applications. It also doesn't hurt to have a timer as well.

A foodie's kitchen should be an arsenal of good appliances and utensils. Everything should be in good working order and waiting to chop, dice, bake, cook or freeze. Remember,a good kitchen does produce good food but only if that kitchen has all the proper gear to do so.

Organic Barbecue - Is There Such A Thing?

Can you combine healthy and unhealthy eating? Is it possible to take something that's potentially carcenogenic and turn it into something nutritional? The answer is yes. If you combine organic meats with outdoor grilling you can basically transform a possibly bad for you meal into something a little more healthier.

What would go into an organic barbecue? Free range meats that you can buy at natural grocery chains like Whole Foods and its' subsidiary, Fresh Fields. The company is devoted to offering customers meat and poultry that have been compassionately treated as well as fed vegetarian and organic grains. They also specify that their meats have not been fed supplemental hormones or antibiotics which can make the finished product toxic. The store also guarantees that the animals were given unlimited space to live and pastures to roam. The cuts will cost you a bit more than your average hamburger and chicken breasts but they'll be somewhat better for you. If you have no organic or natural groceries in your area then it's time to turn to the web. There are plenty of sites that feature not only the traditional meats such as beef, and chicken, but also unusual ones like bison, ostrich. and emu meat as well. Some sites also offer milk fed lamb and veal too.


Barbecuing any meat brings out carcenegens but if you have a taste for it then go the healthier route. Use wood chips.This is somewhat safer than using your regular briquettes purchased from the local supermarket. Another plus is that the chips impart a smokey flavor on the meat, giving it an extra oomph. You can either get mesquite or hickory although most people prefer the spicier, richer mesquite. This last is used in Southwest grilling. All in all a bag of wood chips is not that expensive. Usually a 1.5 lb. bag goes for under ten dollars. Again you can buy it at your local grocery or go to the web for more gourmet ones.

If you have to barbecue this season (and you will) go for the healthier route. Stick to organic meats and grill them over wood chips. It's the best you can do for your body considering the possible threat of disease.