Last night, we had dinner at The Forest Cafe - a now venerable Cambridge institution. This place, for those who don't know it, is a neighborhood bar and Mexican restaurant. It's never been a fancy environment. Not to put too fine a point on it, but it was for a long time an absolute dive. But that made it all the more interesting when Jim Fahey started cooking sophisticated Mexican there some twenty two years ago. In the interim, Fayhey left, and has since returned. The decor has been somewhat updated, and we've become stuck in Iraq. But that's another story.
Anyway, for the record, our dinner last evening was enjoyable. The thing I wanted to write about here is not our dinner, or even this restaurant per se - but the peculiar phenomena of the write-ups this place has garnered on the web. Before going over there last evening, I chanced to read through a bunch of diner-generated comments on Yelp . I was astonished at the number, variety, and vehemence of the comments about this place. I can't recall seeing another restaurant that's attracted such a varied lot of comments. I would love to hear from anybody who can help me understand how it is possible for people to be so broadly distributed and impassioned in their perspectives on an inexpensive neighborhood joint. Any insight would be most welcome. Thanks.
Sunday, March 30, 2008
The Forest Cafe - and online restaurant commentary
Sunday, March 2, 2008
To Roast a Chicken
A friend who had joined us for a roast chicken dinner here at Chez Noshstalgia recently asked me today to share the recipe. Truth be told, we don't to it the same every time, but there are certain basics and a couple of main variations that tend to hold true.
Basic principles:
1) Buy the best. Recently, we've been buying Eberly's Organic, Free Range Chickens and we've been very pleased.
2) Unpack, remove excess fat, wash, and dry the chicken well in advance of cooking it - at least a couple of hours, and up to 12 hours before cooking is even better.
3) Once washed and dried, season the bird - again, more time with seasoning in place is better. 2 hours is good, 12 is better. If you won't be cooking the bird within the next couple of hours, once seasoned wrap it loosely so it can breath and put it back in refrigeration.
4) When applying seasoning, apply it inside cavities, under skin directly on the breast, leg and thigh meat as best you can, and all over the outside skin. Try not to puncture or tear the skin in the process and by all means do not remove skin when cooking a whole bird.
5) Allow the bird to come up to room temp (or at least to come well up from refrigerator temp) before starting to cook it.
6) Most of the time you'll want to roast the bird on a rack, not directly on the bottom of the roasting pan. There are exceptions but they are just that.
7) Do not overcook the bird. If you have purchased a bird that provides one of those pop-up timers, you probably have the wrong bird, and you will certainly overcook it if you wait for the timer to pop. These devices are intended to prevent lawsuits relating to food poisoning, i.e. to be sure that every potential pathogen has been well and truly killed - They are not there to assure you of a delectable meal. So, how can you tell when it's done? People talk about the leg moving freely (hard to tell if bird is trussed as it should be). People talk about the juices running clear and this is a good indication if you understand what they're telling you to look for. If I can't tell any other way, I resort to an instant read thermometer in the inside of the thick part of the the thigh. But whatever you do, don't dry it out.
From here on out, we branch to various modes of (oven) roasting:
A) Very high heat, short duration. (500 or even 550)
B) Start high, then settle to moderate oven. (450 for ten minutes then down to 350)
C) Continuous moderate oven. (350)
Certainly there are other approaches in the oven, but they tend to other than "roasted" treatments and so are beyond the scope of this posting.
Our oven is a commercial convection oven and so is very fast in general. Accordingly, I will not post our times as you're not likely to see similar performance in any residential oven. That said, if you go for the high heat option you will be amazed at how quickly you can roast a chicken - and at how succulent a quick-roasted bird can be. I recommend people take a look at Barbara Kafka's excellent book "Roasting, A Simple Art" which presents a number of variations on the quick roasted chicken theme (and many other fine recipes as well). I favor the high-heat method myself, but there are three important caveats -
1) Do not attempt this if you don't have very good ventilation. It will produce smoke and may result in your fire alarms going off if you're not exceptionally well ventilated at the oven location.
2) Do not attempt this if you have not allowed the bird to come up to (approximately) room temperature before putting it into the oven. A really cold bird won't get properly done inside before the outside burns if your oven is up that high.
3) Not recommended if you've got fresh garlic on the outside of the skin as it may burn and produce off flavors at these temps.
OK - I guess now we can get on the recipe I was asked for originally.
Prepare the bird as described above with a rub of kosher salt, freshly ground pepper (or better - a pepper melange*), fresh garlic, sweet paprika, thyme**, good Extra Virgin Olive Oil, and either freshly grated lemon zest or a drop (absolutely not more) of pure lemon oil. Truss the bird. Quick roast at high heat (make sure fan is running)
*(Pepper melange - an example: In a spice- (or coffee-) grinder, process 4 parts whole black peppercorns, 1 part white peppercorns, 1 part allspice, a little fresh nutmeg (I cut a 1/4" slice off a nutmeg and use about 1/2 of that slice), a couple of cloves (if they're fresh - more if older))
**If memory serves, on the occasion of my friend's visit, we might have had some fresh thyme on hand and so would have inserted a couple of sprigs of fresh thyme under the skin of the bird so it was in direct contact with the breast meat.
Serve with a nice salad and some crispy roast potato wedges - rubbed with the same rub, cooked in the same oven but under foil for about half the time so they don't burn. You want the high heat to crisp them at the end, but not burn them before they have a chance to cook through.
An earthy Pinot Noir would be ideal with this.
Enjoy.
Sunday, February 10, 2008
Malts, Frappes, Shakes - and now a scary one
We've been making a lot of malted shakes around here lately. Secondo - approaching 7 requests them after dinner most nights. And why not - they're so good. I remember malts from my childhood and - as Noshstalgia demands - we've been working to recapture the magic here. Secondo has, perhaps, appreciated this particular aspect of our culinary archeology more than some others. Forays into pickling tongues, for example don't so immediately elicit such enthusiasm as our walk down malt-shop lane.
So much for the preliminaries - If you're going to make a malted, you've got to have malt. Many people use the supermarket distributed malted milk products out there such as those from Carnation, but we begin with a visit to the brewing supply store. There you can find actual malted barley, concentrated malt syrup or powdered dry malt extract - all in various shades of toast. Some sources I've seen on-line suggest that only the lightest of malts are appropriate to use in shakes - but we've tried various types with fine results.
Tonight, Secondo requested that we create a shake that "tastes scary" - when you're 6, almost 7, scary is cool. But how to make a scary shake - and one that actually ends up being enjoyed rather than thrown away? Working with available ingredients, here's where we ended up:
3 parts vanilla ice-cream
3 parts whole milk
1 part espresso ice-cream (Double Rainbow Coffee Blast)
2 tablespoons Munton's Extra-Light Dried Malt Extract
1 teaspoon freshly ground white pepper
Be patient with the blender - Blend to thick-smooth consistency
So, was it scary? Did anyone drink it?
It was, slightly. And absolutely - It was delicious.
The white pepper contributes a slightly dank and mysterious note in addition to the obvious slightly winy heat. The espresso (in low proportion as used here) created a sort of edge and shadow. The malt a viscosity, depth and dwell. All together a slightly creepy complexity and intrigue.
Thursday, February 7, 2008
Super Bowl Disappointment - but not all is lost
As some of my readers may know, I'm a transplanted New Yorker - but after 25 years in Boston my allegiance (at least where sports teams are concerned) is clear. And like everyone else in New England I was very disappointed with that game. But for those of you who made it to John Dewar's, Newton on Saturday to try (and as so many did - buy) our pastrami - and especially for all those who served it during the game, not all was lost.
Those of our customers senior enough to know said they hadn't tasted anything like our stuff in 50 years. And that's a lot longer than we've had to wait between shots at a Super Bowl Championship so...
At Chez Noshstalgia we enjoyed our Super Bowl pastrami (even if not the game) as one of four smoked meats in a multi-meat jambalaya extravaganza. Smokehouse of Boston provided their excellent barbecued ribs, smoked wieners and smoked duck sausages. The pastrami was julienned and incorporated into the rice, bean, onion and pepper base. The peppers included colorful sweet peppers as well as fire-roasted and skinned poblanos. Please pass the hot sauce!
Warms (or is that burns) the heart just thinking about it.
Please stop by our next Deli Arts(TM) pastrami tasting at Savenor's, Charles Street, Boston on Saturday, February 16 from 2 to 5PM. See you there.
Wednesday, January 30, 2008
NOSH-IN Alert...Pastrami Tasting This Saturday
Hello Deli Lovers and fellow Noshstalgics. Shameless commercial plug time:
I'm pleased to announce that we'll be providing free samples of our Deli ArtsTM Hot Pastrami at John Dewar's, Beacon Street Newton location this Saturday from Noon to 3 PM.
It's well known, there's no place better in Metrowest Boston to provision your weekend - and especially your Superbowl Sunday than John Dewar's.
Less well known - but equally true - our artisan Pastrami, fresh out of the steamer - not chicken wings - is actually the ideal football food. Nothing else so distills the essentials of football sustenance - Beef, Spice, Warmth, Smoke, and Beer Affinity.
Please come by and try a taste and invite your foodie friends - especially those who are serious about their deli.
If you're in the Cambridge area, and just want to stock up, our pastrami is available right there at world-famous Savenor's on Kirkland Street. And for those in the Back Bay or Beacon Hill, look for us on Saturday, February 16th at Savenor's Charles Street location from 2 to 5PM.
Well that's the end of the commercial plug.
And now on a personal note - I really love feeding people. It makes me feel good. These events are great fun for me. So thanks for stopping by.
Sunday, January 20, 2008
Feedback on pastrami day at Savenor's and a lovely dinner out
Yesterday's pastrami tasting at Savenor's was fun for me. It's very gratifying when people enjoy what you've created. Even more so if they buy some - and quite a few did just that. I look forward to subsequent events like this at a number of venues around town. And next time, I'll try and post notice in advance.
Saturday, January 19, 2008
Debut Performance - Pastrami Tasting in Cambridge Today
Well, after way too long I have some news to report. Our obsession with pastrami has turned into a product.
Monday, November 26, 2007
Hash... and eggs
I almost never post photos here, but I came across these in the course of emptying out the camera. So here's what breakfast tends to look like when you're in end-stage cured meat obsession.
A hash in the pan.
Flanken and musings on exercise, values, and food prices
With all the attention I've been giving to brisket, corned beef, pastrami, and now flanken it would be understandable if readers supposed we eat nothing but the heaviest of meats around here. Not so, we actually include lots of lighter fare in the mix - but these items have been the topic of study around here for the past few months. And I admit it's a lot of heavy meat.
So that got me thinking about a piece I saw on tv a while back - I think it was on PBS. They were profiling a guy who had set up his office so he could do all his work while walking on a treadmill. He had no desk or chair. His phone and workstation were mounted for use while walking on the treadmill. Throughout the day, as he did his work, he was walking continuously. He seemed happy. And healthy. I bet he could eat whatever he wanted with impunity.
So now I'm wondering (if only half seriously) how I could install a section of moving sidewalk in my kitchen work area. A challenge to be sure. The way my kitchen is set up, I have a number of workstations. While working at any one of these, the treadmill set-up could work. It's the moving from one to the other that's going to be hard. Hmmm.
Well anyway, until such time as I figure that out, let's talk flanken. Now flanken is a great cut of meat for braising.
But wait - first, stream of impending unconsciousness-wise - I've got to tell you, I just stepped over to my (still stationary) kitchen and sampled some experimental corned beef that's been steaming most of the afternoon. This steaming was actually the second phase of a multi-step cooking process that began early this morning. Wow! This is the tenderest piece of corned beef I think I've ever had. Not falling apart. Not dried out. But buttery soft. And I have to tell you there were times earlier in the day when I was sure this piece of meat would never be any good. Long, complicated procedure but a startlingly good result. Have to try this again tomorrow and see if it comes out the same. And then of course there's the question of economics. Will anyone be willing to pay a fair price for all the time, handling, and energy necessary to this process?
Ok, back to flanken. Talk about stick to your ribs. So I'm working with this stuff because I recently showed a customer a braised kobe brisket product that they went crazy over - except for the price. So now I'm trying to come up with something more affordable for them and that brings us back to flanken. This is a value cut with which you can obtain luxury results. I've prepared it many ways over the years, and it's pretty hard to go wrong as long as you go low and slow. Braised with some wine and aromatics, deviled, tagine with prunes or olives, whatever. Great stuff. I recommend you play with some this winter. There's plenty of good recipes available online.
So before I go, let me pose this question. Where chief-value meat ingredients and prepared foods are concerned, why is the variation in pricing allocable to quality (worst to best) so comparatively small? Certainly where some other kinds of products are concerned the spread is wide. Consider cheese. I can easily find domestic cheese offerings ranging from $2.00 to $32.00 per pound (16X). How about domestic wine? $2 to $200 per bottle is not a stretch (100X). In neither case are these fashion items or branded goods with large marketing budgets. They're just products that vary in quality and price where connoisseurs are willing to pay for what they like.
What about meat (or fish)? If you've been shopping in mainstream supermarkets lately, you must have noticed that run-of-the-mill steaks might cost you around $7 a pound. And, in many stores are likely to be graded "select" (feh). Not a high-quality piece of meat there. In a specialty butcher shop carrying high-quality commercial beef, and perhaps even dry-aging it, you might expect to pay 4 or perhaps 5 times that. Never mind the mail-order guys asking still more - that's a topic for another day. But the bricks-and-mortar retail spread from low to high for a given nominally identical cut of beef spans perhaps a multiple of 5 times. Why not more? I'm not arguing that we should all happily pay more - I'm just wondering why we do it for cheese and wine, but not for meat.
Any thoughts?
Saturday, November 17, 2007
11/17 Tonight's Dinner with friends from the neighborood
Mediterranean Meze featuring:
Crudités, Marinated Olives, Baba Ganoush, Assorted Dolmas, Eggplant and Pepper Salad, Muhammara, Tomato & Pickled Pepper Salad, Feta & Pepper Crème, Patacabra cheese, Three breads,
And Libations from the Martini Bar
Kofta & Shish Kebabs of Icelandic Lamb
with Basmati Rice
Cotes du Rhone, Cairanne
A highly distinguished Dessert TBD
Domaine Castera, Cuvee Privilege, (Moelleux) Jurançon
Wednesday, November 14, 2007
Thanksgiving Variations
The Boston Globe food section a few days back did a story on chef's improvisations on Thanksgiving themes. Here, some further, Noshstalgic thoughts on this topic -
For many families, Thanksgiving dinner is a more than a Noshstalgic tradition - it has become a ritual or even a fetish. No variation is permitted. The list of compulsory elements turkey, stuffing, potatoes (often more than one kind), cranberry sauce, a family heirloom recipe or two that makes their Thanksgiving theirs alone, etc. can be long. And, sometimes - at least for the cook - the joy of the holiday and gathering can become mired in the inevitability of the proceedings.
At Chez Noshstalgia - here in the home of someone who's seriously dedicated to preserving culinary tradition - we try hard to approach Thanksgiving as a fresh opportunity for invention every time. We have tended to view the rigorous form of holidays like Thanksgiving as a platform for a special kind of variation. The trick is to somehow hit the compulsories with just the right degree of imagination and flair to satisfy traditional expectations and excite people with something new, delicious, broadening, and (though novel) profoundly comfortable all the same time.
The other thing about Thanksgiving here, is that while we always have family about, we often include others as well. And even within the family, our ethnic diversity gives rise to a big range of traditions and tastes. There may be no other occasion where thoughtful consideration of ones guests is more important in composing a menu.
On a number of occasions over the past few years, our guests at Thanksgiving have presented a challenging array of allergies or other dietary restrictions. Celiac - no wheat, no gluten from any source. Eggs - allergic. Nuts and nut oils of any kind - lethally allergic. Chestnuts - not sure they say, but the word nut sounds possibly lethal, so no thanks.
Here's where the turkey ended up on a couple of such occasions:
Tuscan Roast Turkey with Polenta, Sausage, and Mushroom Stuffing
and
Roast Turkey with Cornbread, Butifarras and PX Sherry Macerated Figs Stuffing
I confess, those butifarras with figs went on to become something of a fetish around here. Making those sausages and soaking those figs really gets me going.
Same thing has happened with a mango/cranberry chutney side that started out as a response to some menu exigence or other. Funny how invention is the mother of tradition.
What to do this year? Feeding about 20 this year - and about the most traditional 20 I know. Hmmm -
Sunday, November 4, 2007
Follow up on Andy and Vicki Dinner
So, how'd things work out?
A minor disaster along the way notwithstanding, quite well.
Appetizer - Pumkin Ravs, buerre blanc, fried sage + 2000 Boglietti Buio
Everybody loved this course. Even Secondo went for seconds. He never made it to the main course. Disaster disclosure - a momentary lapse of attention cost me an extra bottle of white en route to the buerre blanc. Set the schedule back of course too as I had to reduce another. But this is a mere trifle. The results - even though later and more expensive than planned were stellar. And that Nebbiolo - WOW! Hadn't tried this wine for a while and it has grown into its very considerable self in the interim. Highly recommended.
Main - Venison Roast, Guanciale, PX Cippolini and Peppers, Roast Potatoes + Carlo & Julian Pinot
Mixed results here. Venison was very good, but along the way I found that I had underestimated the intensity of the guanciale and so had to adjust from the intended "robe" to a mere few jullienned strips draped criss-cross over the loins. A minor matter that resulted in no disappointment for anyone other than myself who had entertained a different image. No matter - the roast was very nice. The venison was decidedly not gamy and everyone managed to enjoy it despite some in the group having fond feelings toward Bambi and friends. The cippolini were terrific. The potatoes alas, were the real casualty of the first course buerre blanc delay. Not my best potatoes. Nobody really cared. A good thing, I guess. But it does make you wonder if any of the trouble is worth it. I mean honestly, if people aren't going to complain about defects - how much pleasure can we take in their praise of the good bits?
And then there was the Pinot Noir. I had selected it because I wanted some funk - but this was too much . Actually quite skunky - or maybe I should say rubbery - on opening. Resolved a bit over time - but not an attractive start. Slightest spritz too. Clearly something amiss. I have had this wine before - in a restaurant - and enjoyed it thoroughly (hence the case now on hand). Hope the rest of the case is ok. I'll report back.
And then people refused to go for a walk - and demanded dessert instead! None planned, we fell back on the fortuitous presence of ripe bananas, ginger root, Goslings, molasses, sugar, some good vanilla powder, fire and rich vanilla ice cream. Festive, fun, exothermic, and delicious.
Tuesday, October 30, 2007
Uncle Andy and Aunt Vicki visit - Menu for tonight
Pumpkin Ravioli (roast chicken demi glace-beurre blanc and fried sage)
2000 Enzo Boglietti Buio, Langhe
Roast Loin of New Zealand Venison with Guanciale robe
PX Sherry glazed roast cippolini & red peppers, crispy savory roast potatoes
2005 Carlo & Julian Estate Pinot Noir, Willamette
Simple green salad
Take a walk.
Thursday, October 25, 2007
Pastrami, Corned Beef, Noshstalgia and more ...
To any readers who may have noticed my relative silence over the past several weeks - I apologize. I've been busy, and I'm about to tell you why.
If you've been reading Noshstalgia for a while, you know that I'm more than a little obsessed with pastrami. Corned beef too. I've tried most every reputable brand, deli or restaurant offering here in Boston, down in New York and anywhere else my travels take me. Certainly there are places offering enjoyable products - some of them truly great - but still, I've never been entirely satisfied.
And so, I set out to see if I could produce something myself - something that did it. Yes, it's magic meat we're after. Time travel inducing sandwiches. One bite and you're back. Back where it all began - where indelible sense memories were planted.
Well, as other intrepid neophytes to making pastrami have oft reported - getting this stuff right takes some work. But after many months of effort, I'm pleased to report that I've got a repeatable, reliable, artisan quality - but commercial scale - process for what I believe is the best there is. More recently, I went to work on corned beef too, and now I think we're almost there with that also. I've served many people at this point - and they have been unanimous - There's magic in that meat.
Amongst other things, what I've discovered in this exploration of deli meat production is that while tradition and deep memories are essential to informing the process, selective use of more innovative, modern methods can yield great - perhaps greater than ever before - results.
Emboldened (maybe even intoxicated) by the the aromas, flavors, textures, and rave reviews from hundreds of consumer taste tests, I began working on a business plan to try and bring these products to market. I'm pleased to report that - although it's nearly impossible to make money on really high-quality meat - I think I've found a way to at least get started and share the deli high.
Once having tasted the pastrami, there was no stopping my pursuit of other "great lost tastes" - so now there are several other Noshstalgia-inspired products also in the works that I'm not yet prepared to discuss publicly. Honestly I haven't even determined yet what to call my fledgling venture (royalty-free suggestions welcome) - nor have I resolved how, if at all, this blog relates to it. But I felt I owed any readers who might have been wondering what happened to me an explanation. I will try to make time, once again, to post more regularly, and I will try and keep readers up to date with developments on this new business venture.
Tuesday, October 16, 2007
Ethnic Foods Dining Out Meetup at Taiwan Cafe
Had dinner tonight with 7 strangers at the Taiwan Cafe on Chinatown's Oxford Street. This place has been praised by many on line reviewers. Some people who say they know claim it to be authentic Taiwanese food. I don't know Taiwanese food, so I can't say one way or the other.
The good news - A nice group of people arranged through Meetup.com. There were 18 RSVPs for the event, but only 8 of us showed. No matter, a perfect number for one large round table and a good size for conversation. I enjoyed meeting these folks. And I learned things. More diversity of age than I had anticipated.
Now as to the food - I was disappointed.
We had two dumplings - one pan fried and one steamed. The dipping sauce supplied carried more vinegar and malt and less spice than I would have preferred. Not bad, but not balanced and not exciting. The dumplings - both types - also failed to deliver any real excitement. Copious filling, but not much flavor.
We ordered 7 assorted entrees - Pork with Yellow Chives, Eggplant with Basil, Braised Spareribs in BBQ sauce, Squid and something, Jumbo Shrimp in Chili Sauce, String Beans with Dried Shrimp, and Spicy Salt and Pepper Chicken. Every item with the possible exception of the string beans was either way salty, way sweet or both. None exhibited any real clarity of flavor. The great thing about good chinese food is the way it allows the flavors of ingredients to really pop. None of that here. Frankly, the particulars don't even merit detailed analysis. I will however call out the string beans - which may not have been too salty (who can even tell at a certain sodium saturated point?) for some special attention. They had a generally dimpled appearance I associate with less than fresh vegetables and a musty character that I found unattractive. I've had the dried shrimp treatment before and don't recall feeling similarly, so I'm not sure what accounts for the mustiness.
Overall, well - nice people. Meetup Group seems like a good thing.
Taiwan Cafe - well...I'll try somewhere else next time.
Friday, October 12, 2007
Slow Foods Pot Luck
We hosted a Slow Foods Pot Luck dinner last night at chez Noshstalgia. Being rather far out in the 'burbs, we attracted a small group - just four guests in addition to ourselves. Interestingly each attendee reported this to be their first Slow Foods pot luck and all but one reported this to be their first Slow Foods event of any kind. Lack of experience notwithstanding, everyone brought something delicious.
On offer:
Because we were a small group, we were able to sit down to a regular meal rather than milling and grazing as would have been required were there many more of us. A nice gathering and I encourage any readers to host or attend one of these soon. And if the group is smallish - so much the better.
Monday, September 24, 2007
Baby Lamb Two Ways
I sometimes get baby lamb at the Halal butcher nearby. Since they like to sell it by the quarter, this most often this means dealing with a variety of cuts. On this occasion, I had a front quarter to work with so I had riblets (full length rib, minus rib-eye) , rib chops (rib eye with short-cut rib section), shoulder, and fore-shank. I had Robert cut the riblets into finger-food length sections two ribs wide and cut the rest up as for stew.
The riblets were destined for the grill after a light rubbing with a simple savory rub of EVOO, kosher salt, fresh garlic, pepper, oregano, and a drop of lemon oil.
Served the grilled riblets over a bed of convection roasted swiss chard drizzled with a bit of balsamic muscat glaze. In the oven, the chard stalks get cooked through and the leafy parts range from luxuriously moist where piled together to bone dry where more exposed to the oven's hot wind.
Wine: 1996 Hacienda Monasterio, Ribera del Duero
The stew meat was used for a long-and-slow cooked sweet tagine featuring preserved figs and yellow dates.
Served with 2000 Mas Igneus "FA112", Priorat
No time right now to document the recipe and procedure on the tagine but I do want to capture at least a note on the yellow dates and on the wine and how it paired with this dish.
Yellow dates: I have never used these before. I saw them at a small ethic produce place and picked them up on spec. I learned from a quick web search that there are 4 phases to date development. Green (not useful for food). Yellow - edible but not yet fully mature. Ripe. And finally dried. I was dealing with the yellow phase. I gather most people either eat them raw or just hold onto them and wait for them to ripen. I tried them raw, and found them quite good. Not as sweet as a fully ripened date, but definitely with the distinctive flavor or date plus a slight astringency. Very nice. In this dish, I cooked them in the stew. Worked very well. Retained good flavor and mouth feel. And presented a nice complement to the soft, sweet lushness of the preserved figs and the earthy nuttiness of the muhammara I snuck in.
Mas Igneus - A wonderful bottle of wine. But more importantly, the pairing worked out extremely well. The tagine was earthy, and sweetly fruity - with a sort of deep bass note sweetness with lots of overtones of distinct individual flavors riding through. Very satisfying, but much like a men's choir. Lots of good voices in harmony - but all bottom. The Priorat had the clarity of a bell - blueberry fundamentals unmistakable. The blueberry driven palate provided the upper register that completed the dish - now fully symphonic. Sometimes these things just work out.
Thursday, September 20, 2007
Open letter to Ron Tanner, Editor of Specialty Food Magazine
Well, folks, I sent along a draft of this piece to Ron Tanner of Specialty Food Magazine for comment several days back, but have not heard from him or anyone else there. Either my email was snagged in their spam filter or they didn't feel any need to comment. Not sure which.
Here then the item:
The National Association for the Specialty Food Trade (NASFT) is a fine organization. Among their many worthy activities, they recognize especially meritorious products each year with awards - now called sofi(TM) awards. I'll spare you the translation of that acronym so I can avoid going off on a ranting tangent about silly phrases chosen for their capacity to be reduced to catchy acronyms.
But back to cases - they are good people, and they recognize excellence in their field with these sofis. Now the main point here today is to list the 30 categories in which products are judged and awards are given. I want to take the time to do this, and encourage you to read through the list because, all by itself, the category list tells us some important things about the Specialty Food business.
Here then, the list:
- outstanding new product (this year's winner, a new artisan potato chip)
- outstanding product line
- outstanding appetizer, antipasto, salsa or dip
- outstanding condiment
- outstanding cooking sauce or flavor enhancer
- outstanding USDA approved organic product
- outstanding baked good, baking ingredient or cereal
- outstanding chocolate
- outstanding confection
- outstanding dessert or dessert topping
- outstanding cookie
- outstanding cheese or dairy product
- outstanding cold beverage
- outstanding diet and lifestyle product
- outstanding foodservice product
- outstanding food gift
- outstanding jam, preserve, honey or nut butter
- outstanding innovation in packaging design or function
- outstanding oil
- outstanding cracker
- outstanding snack food
- outstanding salad dressing
- outstanding frozen savory
- outstanding hot beverage
- outstanding meat, pate or seafood
- outstanding pasta sauce
- outstanding pasta, rice or grain
- outstanding vinegar
- outstanding soup, stew, bean or chili
- outstanding non-food specialty item
Picking products at random off specialty food store shelves, it seems you are (roughly) as likely to find a cracker as a pasta sauce, a chocolate as a salsa, or a cookie as some sort of meat, pate or seafood item (where all three proteins are taken as a single combined category). The picture we get with this quick methodology seems consistent with what I've seen in stores. Lots of shelf-stable food accessories. Not many frozen or perishable foods. Not surprising.
But this product mix is a danger to the specialty food trade as we've known it. With people under ever more time stress, the market for meals ready to eat is growing fast. And most specialty food stores are not in that business. Moreover, people don't want to make extra stops, and upscale supermarkets are carrying more of the specialty items that were once the exclusive province of the specialty stores. Even those whose business includes the likes of fine wine or cheese are under attack from the upscale supermarkets. These two trends, growing sales of quality prepared foods and supermarket/specialty product-mix overlap are bad news if you're an independent, small-format specialty retailer.
Now consider the market from the producer side. If independent retailers represent a decreasing share of the market and a comparatively small number of supermarket chains are growing dominant - what does this imply for creativity, and small-scale new product introductions? Can real specialty foods thrive in a consolidated market?
I believe the time has come for the NASFT to actively promote an increased role for high-quality prepared foods and perishables in specialty retail. Who can doubt that independent specialty stores and the thousands of creative and talented small producers they can call upon have natural advantages over large corporations when it comes to creating and presenting real foods of quality - including center of plate? One easy way to start would be to revisit the structure of the sofi award categories. Another would be to foster retailer education that recognizes the strategic situation and encourages retailers to branch out. Neither man nor store lives by cracker, cookie, and condiment alone.
Wednesday, September 19, 2007
If you're from New York...
...and you're not in New York. What NY foods do you miss most? I'm taking a poll. Please let me know.
Oh yes, and if you're from New York, and you are in New York - are there still NY foods you miss because they seem to have disappeared - and if so, what are they, please?
I am noshstalgic. Are you?
Sunday, September 16, 2007
Kathy's Pan-Latin Dinner - results note
Some quick notes on the actual dinner first discussed here. First thing - too many items to pull together at once - especially after having spent the afternoon at a soccer game. We managed to get to some version of everything planned except the salad, but it was a bit rushed. Otherwise, quite good.
Some specifics on what we actually ended up serving:
Arepas - Not assorted, but one variety. Made with chicken stock, stuffed with Lomo and Comte, grilled on the char-broiler. Served with Hogao.
Carnitas - Soccer game considered, no time to do proper carnitas, but instead made "instant carnitas":
Marinate cubed picnic shoulder in Fresh orange juice, garlic, ground ancho, pepper melange, cumin seed, brown sugar, cinnamon, salt. Spread chunks out on baking pans so they have some air around them and roast in a 375 degree convection oven until done and nicely caramelized. Doesn't take long in there. For the record, please note again that this is not a proper carnitas, but it works well enough with all the fixins provided in this menu. And you can do it fast.
Grilled shrimp - simply prepared. On skewers, on char-broiler. Brushed with melted butter containing a crushed garlic clove and some Bay Seasoning.
Mexican Rice - As I said, things became a bit compressed in this plan, so just sautéed a couple of onions and a diced red pepper in olive oil, added (goya) medium grain rice to pan and tossed to coat. Cooked for a couple of minutes until some translucency apparent. Added salt and some of the Hogao prepared to accompany the arepas. And cooked in the open pan, in the manner of risotto, with chicken stock. Ended up whacking it with Hogao again along the way. Pretty tasty.
Salsas - did both. I'll put up a separate post on salsas later.
Guac - did more or less as described here recently. This version included roasted poblanos.
Habichuelas Negras - Again, time compression pushed this to the "instant" version. Goya black beans from can into a pan containing a copious quantity of EVOO in which a crushed garlic clove has been slightly cooked. Add Hogao (the all purpose short-cut this evening), salt to taste, smoked spanish paprika. Practically painless to produce (if you have the Hogao and paprika on hand) and very good.
I guess I'll owe you a post on Hogao down the line too.
Grilled the scallions on the char-broiler and then seasoned with EVOO, Maldon Salt, and an aged balsamic-style moscat glaze.
Drinks were as planned. Didn't have any suitably priced Rioja Tempranillo for the Sangria, so used Gotim Bru (tempranillo, merlot, cabernet). Also, added some cubed fuji apple along with the citrus. OK, this is embarrassing, but I threw in a splash of ginger ale too (maybe 4 oz to a bottle of wine). Not my usual procedure, but it needed something - and it worked.
The cake was very good. Even after Secondo dropped it on the way into the dining room. Even with the white rug. Even with the candles burning. No tears were shed. Rug's fine; most of the cake, and even some of the candles survived.
Friday, September 14, 2007
Brisket tonight - new variation
With the holidays upon us, brisket seems inevitable. Got into a discussion about a brisket dinner my Mom attended two nights back. Seems her host made a sweet version. Our family's traditional brisket has always been strictly savory - but I've often heard of sweet versions. Tonight, I decided to create a hybrid.
Best available 3 lb first cut brisket
Rub: Kosher salt and pepper melange du jour (previously discussed here (toward end of post)) + a tablespoon or so of paprika ( I used mostly sweet Hungarian + a little Smoked Spanish)
3 lbs yellow onions, sliced thinly
4 medium cloves garlic
5 medium carrots, cut into 1" pieces
6 ounces (ok, a cup wouldn't hurt) of Off-Dry (not sweet, not bone-dry) Alsatian Riesling
A cup of pitted prunes
A tablespoon or so of concentrated veal or beef demi-glace if you have it.
Procedure:
Heat oven to 325 (convection) or 350 conventional.
Rub brisket and then sear on both sides with a little oil in heavy enameled dutch oven (top off, on the stovetop). Reserve meat.
Add sliced onions and whole garlic cloves, agitate to deglaze. Season with salt and pepper melange.
When onions get going, add meat back in, arranging the onion mixture so it surrounds and covers the meat.
Add carrots, prunes, and wine.
Cover and place in the oven for about an hour.
At one hour, turn the meat, and rearrange vegetables to cover. Continue braising another 90 minutes.
At 2 1/2 hours total time, remove meat and reserve.
Add demi-glace if available and stir to incorporate.
Puree the vegetables, fruit, and liquid right in the pan with an immersion blender.
If you didn't use the demi-glace, you may need to correct the color. You can do this with something like gravy master or more paprika or achiote or whatever makes sense. Of course, with the carrots and prunes in this, you might be fine with no help.
Reintroduce the meat, cover all sides with your wonderfully thickened gravy, put the top back on and return to oven for another 20 minutes.
Finally, slice across the grain and serve well sauced. Accompany with something that likes gravy like white rice.
Discussion:
This gravy is still mostly about onions and the liberal use of the pepper melange makes it slightly spicy. But the fruity wine, carrots and prunes pull it toward, but not all the way to, sweet. If you come from the really sweet brisket tradition (I understand, for example, quite a few people use Coke in theirs) you certainly won't think this is sweet. It ends up being not overtly sweet, but very rich. We served a Montes Apalta Cabernet Carmenere. This picked up the both black fruit and the onion driven edge in the sauce nicely.
