The Return Of Good Cocoa

Foods from a century ago were supposedly were the best. They were more organic, more flavorful and created with craftsmanship and care. At least one food may be going back to its; root .Chocolate. A new discovery of the extinct cocoa beans used a century ago are coming back. This is true excitement in the chocolate world.

This was a small but captivating article in yesterday's new York Times Dining section. Dining regular , Florence Fabricant penned the piece about the Nacional cocoa beans,.The plant produces 100 per cent white beans as opposed to the usual purple. This is not where white chocolate comes from, (that's made of cocoa, sugar and milk solids). A white bean means a less acid , more mellow flavored cocoa. Unfortunately there is one slight problem. The beans are located in seeds within the pod hard to tell when they will be white or purple. Another thing that makes the beans so special is that they're grown at an altitude of 3,500 feet above sea level. This is rare because cacao grows only at 2,500 miles above sea level.

Nacional chocolate is the processed , first in Ecuador where it is , dried, fermented and processed . They are then shipped to Lima and from there - where else Switzerland . It is in the chocolate capital of the world where they are are processed into a concoction called Fortunato No 4. It's a 68 per cent high butterfat chocolate that's easy to use. The article mentions that Moonstruck Chocolatiers of Portland Oregon user Nacional chocolate. I've checked it out. The truffles and caramels made with it are expensive but they look sooo good.

Finding the Nacional cacao pod is a great treasure, indeed. It means a return to a purer, richer form of chocolate. Hopefully, through modern botany, the plant can be reproduced or at the very least bred with a lesser cacao plant to produce a good hybrid. It would definitely bring back the age of elegant chocolate and be a boon to chocolate lovers worldwide!

It All Started With A Hasp

Not many people would use woodworking tools for kitchen prep. There is the occasional hammer pressed into service when you need crushed ice but maybe that's it. Yet The Grace family discovered that their line of hasps turned into a foodie;s must have almost overnight. Their Microplane line is well coveted by bakers and cooks in the professional and amateur worlds.

The Grace family was featured in today's New York Times Dining section with an interview by regular contributor, John T. Edge. Richard Grace founder of the company started out by first producing printer parts which had extremely Sharp edges. Mr Grace and d his children , Chris and maria, felt they could create something more and the idea of woodworking tools came into being. Their hasps were an overnight sensation - not with carpenters and craftsmen as originally intended but with food enthusiasts. Foodies loved these finely wrought smoothers that created perfect, feathery lemon zests and fluffy clouds of Parmesan cheese. (There is also a hasp that is used for pedicures as well to slough off dead skin). Foodies also loved their sharp cutting tools for dicing and chopping too. These produced finely cut edges and were perfects for veggies and meats.

I have seen Microplane graters in use at many restaurants. They do produce almost filament fine shreds of Parmesan which blend in perfectly with a steaming bowl of pasta. Bartenders also use them to grate star anise and gingers for drinks as well as adding zests. There is talk of adding one that shaves ice which intrigues me -a huge fan of Hawaiian shaved ice. I would buy that save for one problem . Unfortunately Hawaiian ice does require one good foot long , half a foot thick block of ice to create a fluffy, almost snow like treats. Where would I get that and where would I store it during the hot summer weather?

If you're a food enthusiast, then definitely consider buying the Microplane graters. They 're a good addition to any kitchen and help to create perfect restaurant type dishes. Look into them today

Spice Rack 101 Part Two

Yesterday we covered a few of the spices that are in that mysterious spice rack everyone owns. Most racks contain at least ten to fifteen bottles , Some contain twenty. Most cooks only use the basic, everyday one s like rosemary or oregano. yet there;s so much more. Not only that, these will liven up any meal and create a wonderful flavors that you'll love!

Chefs love cooking with tarragon , thanks to it;s distinctly fresh from the garden flavor. It's great in delicate chicken and fish sauces but it's also good flavoring chicken or egg salad. Celery seeds are another spice rack staple.These are good flavoring any ham dish ,especially those made with devilled ham .Try them in a ham spread or a dip.Coriander is another spice that's versatile. You can use it to add zing to soups and dips but also to curry dishes. For a more soothing spice, experiment with dried dill. It's a staple for any salmon dish but also makes a wonderful dressing when mixed with sour cream.Serve it over freshly sliced cucumbers.

Spice racks also have their sweet sides too. There;s always cinnamon and nutmeg. We know cinnamon is good in making coffee cakes, muffins and buns. it;s also good spicing up cappuccino and hot cocoa. You can also use it to flavor farina and oatmeal too. Nutmeg is another sweet spice. It;s a great topping fo r homemade egg custards and vanilla puddings.It makes an interesting ingredient to sugar cookie dough . giving a normally bland recipe some fillip. Use it to sprinkle over cappuccino and hot chocolate too.

never be afraid of your spice rack. Try each and every spice to add color and flavor to your dishes.It'll elevate them from ordinary to gourmet!

Spice Rack 101 Part One

We all have it in our kitchens. We use some fo the cotents in our cooking, yet do we really have a good working knowledge of the entire rack There are some like thyme and oregano that constantly have to be replaced, We know them. We know they're good in soups and sauces. Yet other spices like turmeric and cumin can languish for years without us trying them. It's time to go the spice route and discover what whats work best with them.

Mostly everyone uses up their bottles of dried oregano and rosemary. They' re great sprinkled in sauces as wellon pizza. it adds flavor and depth. However many people don't know that grilled meats can benefit from a lemon and rosemary rub or that oregano is good for bringing out pork's flavor. You can also use rosemary to flavor foccaccio. it gives the bread a strong, earthy taste. Thyme is a wonderful seasoning as is sage. Thyme is good for flavoring in soups and it's the driving flavor behind Manhattan clam chowder. Sage is another versatile herb , like oregano and rosemary.It is excellent in stuffing, really giving its' distinct flavor. However sage can also be added to a butter sauce for pumpkin ravioli and whole wheat pastas.

What about those odd colored spices like turmeric and cumin. Turmeric is used most often in Indian dishes. It add color and that great curry taste to rices and chicken. it is also good for you. It has antioxidants and also phyto-chemicals which help in easing arthritis pain. Cumin , another spice rack staple is excellent in chili and huevos rancheros. It's the perfect addition to any salsa as well and figures big in Mexican cooking. It's also great in helping to rid the body of urinary track infections and act as a natural sleep aid.

Don't be afraid of using everything in your spice rack. It's there for in your kitchen for a reason Any spice can turn ordinary food into extraordinary. See what you have and then get creative.

The Versatility Of Ravioli

Ravioli is one of those pastas everyone loves.Unlike others pastas it's versatile in flavors and shapes. Not only that but i talways tastes good. You can serve it a variety of ways and it'll still be the star of the week.

Most people make the little stuffed squares the traditional way. Plain or beef filled are good with a hearty marinara or traditional Neapolitan sauce consisting of both beef and pork . However ravioli with a lighter stuffing, of say, spinach can go with a fresh made tomato sauce with just picked tomatoes and olive oil. For pumpkin or squash filled ones think a light butter and sage sauce .This brings out the taste and sweetness of the filling. Seafood filled raviolis such as those stuffed with lobster or crab are excellent with a creamy vodka or fiery arrabiata sauce.

Raviolis are also good in soup. There;s nothing as filling or satisfying as a broth filled with cheese or meat stuffed baby ravioli. It makes for a nice dinner on a cold winter;s night,. Another way is fried ravioli. This has been a restaurant trend for the past several years. Just fry them up as you would dumplings and then serve with a variety of sauces. Most eateries serve them with marinara and even ranch dressing but you can also add an Asian spin by with soy and ginger sauces.

Raviolis are so versatile and fun you can have them in so many different ways. They're good the traditional way with a hearty sauce but you can also opt for them fried or in soup. Enjoy them any way. They're always delicious!

Dunkel Beers A Treat For A Winter's Night

Usually beer is reserved for the Summer. There's nothing like a cold brewski with a barbecue or a shared pizza on the deck. yet winter calls for it too. Dunkel beers or dark beers are perfect for this time o year.They are hearty and a complex blend of flavors - not unlike winter dishes. They are the perfect chill chasers

IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.

What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.

For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!

Foodie Down Virus Or Food Poisioning

Everyone,

I either have a nasty virus or some vicious food poisoning. it's taking a great effort to write this. I'll be backtomorrow with my take on Eric Asimov's NY TImes Spirit's columns,

Look at past Foodie Pantry entries, I can't even look at real food right now.

Liz