The Inside Dish

A Healthy New Year To You

2009-01-05T08:46:00.000-05:00

This time of year I make promises to myself on what I'm going to do differently in the coming year. At the top of my list is to each a healthy lunch, something I rarely do in between tastings. And as with everything I eat, be it healthy or not, the standard is pretty high in terms of my taste and quality expectations. I don't think anyone would disagree -- I'm a very picky eater!

This past Christmas season, when time is at a premium, I tried something I've never done before. I ordered 10 fresh made lunches from a unique company, Personal Chef to Go. I was somewhat skeptical as to what I would receive as their website promised a lot: fresh, healthy, delicious meals delivered to your door, guaranteed to stay fresh for 8 days.

I am happy to say that they lived up to their lofty promises. I found each meal unique and delicious, even considering the ideal calorie/fat/carb ratio. I wasn't sure that something so healthy could taste so good. The only downside is that you do not get to pick your meals, but some that I tried were something I would not have ordered but did thoroughly enjoy.

Equally surprising was the incredible manner in which they were packaged. The box arrived in absolutely perfect condition, right on time. And true to the promise, the meals stayed in perfect condition for exactly 1 week. You are also able to freeze what you can't eat, which I did do also with great results.

So in the New Year I will definitely be utilizing the amazing services of Personal Chef To Go, and if your goals are anything like mine I encourage you to give them a try!

Last Minute Holiday Treats

2008-12-22T07:22:00.008-05:00

With Christmas only 3 days away, you might think that it's too late to order in your favorite foods. Not true! Many gourmet food retailers understand that they'll be working and shipping packages until the final moments, which this year means December 23rd at 3pm. So as long as you don't mind paying for expedited shipping (I've not found many customers that mind the extra charges when they've waited so long to order) you're still in great shape for Christmas deliveries.

That is, weather permitting. This year is particularly challenging as there are pockets of storms throughout the country, and if you can't get around, then neither can Fedex and UPS. You may not realize that the major hubs for air freight carriers are located in places like Memphis, TN. So even if you're in San Fransisco and it's sunny and 60, your package might well be delayed because of weather the day before in Memphis. My advice is don't be afraid to order late, but have a backup plan in case your package is delayed.

Here are 2 last minute treats that I'll be ordering for myself today, things that I think no holiday should be without: great quality bacon and a show-stopping dessert.

Let's start with the good stuff, bacon from Nodine's Smokehouse. Lean, flavorful, and semi-thick cut, all the qualities I've come to love in a good bacon. My personal favorite is the Applewood Smoked, however you can't go wrong with any flavor, including the nitrite-free.

Let's get to the show-stopping dessert, and when I say that I mean a dessert so beautiful that it literally will delay the post-meal indulgence by an hour. That's what happens when I serve a cheesecake from Elegant Cheesecakes. Not only are they beautiful fully edible creations, but they are equally as delicious, and are guaranteed to arrive overnight in perfect condition. I was dubious that such a masterpiece could be shipped cross country and arrive in good condition, but I assure you that we've been shipping these for years with not one complaint.

The one to pick today (or tomorrow if you're feeling daring!) would be the Traditional Elegance Giftbox cake, a personal favorite of mine. They keep these made and in stock as a "rush" item, ready for all the last minuters.

Here's wishing you great Holiday entertaining, and as always, good health, good friends and family, and good food!

Holiday Shipping

2008-12-10T10:13:00.011-05:00

With the holidays fast approaching, the shipping window for foods becomes smaller and smaller, making planning critical. This may seem obvious, but it's all too important. Over the years I've seen and heard too many stories of packages not arriving on time and spoiling celebrations. Most mail order companies do their very best to get every package out, but the reality is that this time of year many are processing 10 times the volume they usually would. Add to that temporary package delivery employees and unpredictable weather, and it all can spell trouble.

The simple advice is: order early! Next week is the busiest delivery week and also the busiest sales period of the year for food shippers, so I recommend placing orders by this Friday to give them time to process. Most foods will arrive frozen or with a shelf life of at least a week, so they will still be in ideal condition for Christmas.

There are a few exceptions to this rule, such as caviar, fresh baked goods, and fresh cut cheeses. I recommend requesting a delivery date of December 23 on these items, which may mean paying for overnight shipping. It's clearly worth it in the case of caviar (and if you're spending the money for good caviar, a bit extra on shipping to assure freshness is a minor addition), but I also believe it's important for most cheese as well. The highly regarded cheese-mongers have cheese cellars that keep fine cheeses in much better shape than the average household refrigerator.

One cheese in particular that I have come to love (and dream about) is Serra da Estrela from Portugal. Dating back to the 12th century, this DOP cheese is a sheep's milk cheese from the Portuguese mountains. It is considered the "king of Portuguese cheeses." Handmade in small batches using wild thistle to coagulate the milk, the curds are broken by hand instead of being cut. Typically, only two or three are made each day. The cheese is luscious, soft, gooey, and herbaceous. It pairs well with spicier reds like Syrah and Pinot Noir.

Serra de Estrela can be hard to find most of the year, but around the holidays it can be found at fine shops like Artisinal in New York. Be sure to order a whole cheese in order to keep it with the traditional linen wrapping. To serve, bring the cheese to room temperature and cut open the top. I enjoy this cheese best scooped out with a spoon and served with Portuguese Tomato Jam.

Stay tuned for my next post... Gourmet Food Gifts under $ 30.00!!

Crab Dip

2008-11-25T10:01:00.001-05:00

Many people have asked for this recipe over the years. It's a breeze to make, freezes well, and it always the first thing gone at holiday parties. The secret to this dish is the "blue crab" crabmeat, you want to source the finest possible. In the summer months I look for fresh crabmeat from Maryland, Virginia, North Carolina, or Louisiana, but in winter months domestic pasteurized crabmeat is wonderful (this is a refrigerated canned product, not something you would find on a grocery store shelf). If you cannot source locally you can purchase online at Chesapeake Bay Gourmet.

1lb jumbo lump crab blue crabmeat
8 oz cream cheese softened
1/3 cup mayonnaise
1/8 cup sour cream
¼ cup grated cheddar cheese
1 medium onion, finely chopped
1 tsp horseradish
Juice of ½ lemon
1 tsp Old Bay seasoning
½ tsp Worcestershire sauce

Mix all ingredients except crab meat in a small bowl or food processor until well combined. Put crabmeat in a larger bowl and gently dry off. Gently fold wet mixture into crabmeat folding until just combined. Do not overmix as the crabmeat will break apart. The consistency should be fairly thick but spreadable. If needed, add a bit more mayonnaise.

Put in small baking dish and bake at 375F until bubbly and slightly brown on top, about 30-35 minutes.

Variations: Decrease crabmeat to 3/4 pound and substitute 1/2 can chopped artichoke hearts or artichoke bottoms, or substitute 1 very large Vidalia onion for some of crabmeat and all of the chopped onion.

Not interested in making dip? You can buy this Crab and Artichoke Dip from Mackenzie. It's the next best thing to making your own.

The Perfect Brownie

2008-11-20T10:14:00.010-05:00

When it comes to food, everyone has an opinion. And there's no more polarizing food than the almighty Brownie. There are too many opinions to mention them all, but they include full size or bite size, nuts or no nuts, frosted or not frosted, flavored or purist, and the most hotly debated: cakey versus fudgey. So the Perfect Brownie really has to satisfy all different perspectives, while at the same time not sacrificing the integrity of what it truly is. In this quest over the past 12 years I've tasted brownies from more than 100 different sources.

I had begun to think it impossible to find a brownie that would appeal everyone, in other words "The Perfect Brownie". That is until now...

Here it is, coming from a new kid on the gourmet food scene, Whimsy & Spice. I tried the Espresso with Dulce de Leche brownie yesterday and within one bit decided that this is the best brownie I've ever tasted. It really met each polarizing quality in the middle, the perfect mix of cakey and fudgey, not too big and not too small, with a delicate balance of flavors that did not overpower the important basic chocolate taste.

The best part is that all this comes at a reasonable price, $8.00 for 4 brownies. Other notables were the seasonal Pumpkin Ginger Sandwich Cookie, as well as the biscotti. I don't think you can't go wrong with anything from this company, and their adorable Gift Samplers make an ideal gift at just $22.00.

Thanksgiving Treat for Kids

2008-11-17T21:03:00.011-05:00

Let's face it, Thanksgiving isn't very much fun for kids when it comes to the meal. My children are excited to see family and friends, but it's hard to get them excited about eating turkey and pumpkin pie.

That's until I brought these cookies home. Having tried dozens of iced sugar cookies from around the country over the years, I know first hand that it's hard to find a company that combines beauty with good taste (trust me, some were actually inedible). When I tasted these I knew instantly that A Dozen Eggs in Vermont had accomplished something few others had.

The Gobble Gobble tin is $28.00 for a mix of 12 cookies, a bargain for hand-made works of art. Or, try putting a 4" Turkey Cookie Favor ($18.00 for 6) next to each place, and I guarantee they'll be running for the table!

Homage to Truffles

2008-11-16T21:59:00.021-05:00

Truffles hold a special place in my heart. They are one of the great culinary treasures, known to date back to ancient Roman and Greek times. They are also one of the first classic gourmet foods I discovered, and I’ve always treasured any opportunity to savor them.

There are many types of truffles, but the most prized are the black (Périgord) truffles, found in France, and the northern Italian white truffle. The black truffle has an earthy flavor, while the white truffle has a more pungent, peppery flavor. Both are expensive, typically selling for $300-$3,000 a pound. But you won’t go wrong with either one.There are many typical products where truffles are found: truffle oil and truffle paste are two common uses. But there are many more interesting products.

I think of these often even though some I tried many years ago:

Black Truffle Pizza - Imported from Italy, this ultra-thin crust pizza is made with just the right amount of black truffles and whole milk mozzarella. Make sure to order more than 1 as shipping can be pricey, but at $ 13.00 each these are a bargain and get top honors for creativity. I was also impressed with the Porcini/Fontina pizza.

Truffle "Truffles" - These have to be one of the biggest surprises of my entire food tasting career. Were it not for my insatiable hunger on the train home from New York one day, I may have never discovered these chocolate gems dotted with Italian black truffles. Made by the old-world Urbani Truffle Company, they are the ideal gift for the "foodie that has everything".

White Truffle Cream - White truffles, italian cheese, and cream are combined to create an intoxicating condiment. The hard work is done for you, simply to mix into pasta, risotto, or potatoes (or spread on toasted bread) for an unforgettable meal. Several companies offer a product similiar to this, but DiBruno's Truffle Cream is the best value.

In the spirit of Italian dining, Buon appetito!

Welcome to The Inside Dish!

2008-11-12T09:43:00.007-05:00

Eating for a living is hard work! You may find that hard to believe, but it’s true. There are some days that I open newly arrived samples with a sense of dread—am I really in the mood to test garlic peanut butter today? I’ve had stuffed quail for breakfast and French toast for dinner, all in the name of finding the best of the best. And while you would think that more expensive foods would be of higher quality, that’s not always the case. In my test kitchen, we have our share of surprises, laughter, disappointment, and utter shock on some of the foods that we encounter.

My main focus is Mackenzie Limited, a gourmet-food catalog that seeks out “the world’s finest foods.” Over the past 12 years, we’ve tested thousands of different products (13,000 or so by the last count), selecting only a dozen or so for each new issue of the catalog. For a multitude of reasons, many interesting, unique, high-quality product just don’t make the cut. And while I’ve always been extremely proud of the foods we select, it’s the ones we don’t that I always want to talk about. Now I can.

So what can you expect? Anything related to good food. One day I may discuss the best bagels in New York (H&H, and soon I'll tell you how to order them online!), while the next day I talk about Thanksgiving or other entertaining ideas. I’ll do some features on budget gourmet finds. There will be recipes. And links to great sites where you can buy gifts or treat yourself to amazing mail order finds that I guarantee you'd never find on your own. You'll even read about my favorite picks from Trader Joe’s, some of which come from the very same suppliers that supply the fancy catalogs (and at 1/3 the price).

So welcome to my blog. And bon appétit!