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Rosemary Garlic Fried Potatoes by The Pioneer Woman


Top Trends from the Winter Fancy Food Show 2018

I’ve already shared some of my favorite finds from the Winter Fancy Food Show 2018, but another reason I attend the show is to try and identify what’s trending. Here are my topic picks.

Mushrooms
Mushrooms seem to be everywhere and showing up in ways that are a bit unexpected. I first discovered crispy oyster mushroom “chips” in Taiwan, but at the show this year I saw Yuguo shiitake chips from China.They are light and crunchy and supposedly healthy. I like them a lot. There were also two kinds of mushroom jerky, one made from mushroom caps and another made from mushroom stems in “Zesty Thai” flavor, available from Pan’s Mushroom Jerky. Last but not least there were somewhat medicinal elixirs, cocoa and “coffee” made from lion’s mane, chaga and reishi mushrooms by Four Sigmatic. I wasn’t crazy about how they tasted but they are being sold more as a health product than a gourmet one. 

Coconut snacks
Coconut is nothing new, but it’s being used as a component in lots of different and frankly delicious snacks.  If you like coconut, you will like these. Some top picks for me were the wafer-like Sejoyia coconut thins, the clusters from Creative Snacks Co with cranberries cashews and almonds, and Cocomos toasted coconut chips with orange and sunflower seeds, which were somewhat in between a cluster and a wafer. 

Vegetable Chips 
Vegetable chips have been in vogue for quite some time, but I’m seeing more and more unusual options like red rice and quinoa crisps from Grounded from Lundberg Family Farms, pea puffs from Peeled cassava crunch and beet snacks from Plant Snacks, carrot and beet chips from HardBite, kumara and parsnip crisps from Proper Crisps.

Legume Snacks
Pea protein is big, and it’s especially evident in snacks. I also saw crispy broad beans and puffs from peanuts. Other products I noticed included colorful “chickbean crisps” from Saffron Road, chickpea snacks from Kay’s Pass the Peas, quinoa and lentil snacks from The Daily Crave but I’m sure there were even more. New guidelines now recommend introducing infants to peanuts to help ward off allergies, so snacks like puffs may prove popular with kids. 


Non-dairy yogurts
Just as non-dairy milks and “cheeses” have become more popular, more non-dairy yogurts are popping up. I particularly liked the coconut yogurt from Anita’s but also the Greek style almond yogurt from Kite Hill

Aloe 
Aloe has been on trend in Japan since the 1990’s but it seems to be gaining in the US as well. I saw it in Alove yogurt from Japanese manufacturer Morinaga as well as in a myriad of drinks. Aloe is hydrating and can help with digestion. 

Cold Vegetable Soups
This is an interesting one I didn’t see coming. Anyone who has been to a supermarket in Spain has been amused by the refrigerated cartons of gazpacho. I saw several lines of cold, ready to drink soups, with unique flavors like cauliflower cashew, pumpkin cinnamon sage and beet orange basil from Zupa and carrot yellow tomato and spicy avocado from gazpacho maker Tio. Most were vegetarian but at least one, Bonafide uses a bone broth base and calls their products “drinkable veggies.” 

Cold Brew
If cold brew coffee is big in coffee shops, it’s perhaps even bigger in retail stores where you can buy it in cans or bottles. I saw so many brands this year it was hard to keep track but they included Jittery John’s, Coffee Blenders, Fog Dog, Peerless and Grady’s. While I mostly saw cold brew coffee, I also saw “ice steeped” cold brew tea from Japanese maker Ito-En

Drinking Vinegars
Drinking vinegars have been gaining momentum and this year I saw more than ever. Some are traditional apple cider vinegar based while others use balsamic or add other ingredients like ginger or fruit juices. There were two I particularly liked, Fire Cider’s apple cider vinegar-based tonics made with horseradish, onions, black pepper, and garlic, organic habañero peppers, turmeric, lemons and oranges. It tasted like it could banish a cold. The other was the deliciously fruit forward one from Olitalia in blueberry, cherry and pomegranate. 

Drip tea and coffee packs
Last year I was excited about a Vietnamese drip coffee as part of the DIY kit trend, from Copper Cow, this year they are introducing Thai ice tea packs. Meanwhile I saw other companies like Vietnamese grocer Lee’s are also selling Vietnaemese drip coffee packets, albeit without the condensed milk. 

Gourmia GSI170 Automatic Ice Cream Maker Frozen Yogurt & Sorbet Maker with Digital Timer, Easy Pour Spout, 3 Pints, with Free Gourmet Recipe Book Included

Bring all of the flavor from your favorite ice cream brands right on home, with Gourmia’s Automatic Ice Cream Maker. This handy appliance will produce fresh, delicious and wholesome frozen treats for you and your family to enjoy like :
• Ice Cream
• Frozen Yogurt
• Sorbet
• & Sherbet!

This quick and easy to use ice cream maker was designed to practically do all of the work for you. Simply pre-freeze the bowl, throw all the ingredients into the ice cream maker and let this ice cream maker do all the work. In minutes you will have some the most delicious ice cream you have ever tasted!
About This Product:
• Easy Operation
• 3 Pint Capacity
• Digital Timer With LCD Display
• Elegant Round Shape Design
• 120v
• UL Listed

Impress family and friends at parties with customized frozen confections that they won’t find anywhere else. Need a little inspiration? We have included a recipe book to get you started with a variety of delicious flavors like:
• Black Forest Chocolate Cherry
• Blueberry Cheesecake
• Cookies & Cream
• Mint Chocolate Chip
• Mango Sorbet
• & More!
Making ice cream from the comfort of your kitchen counter isn’t only convenient, it’s also a more wholesome way to enjoy a delicious treat! You control all of the ingredients that go into your ice cream maker so you can customize the recipes according to your health and dietary restrictions!
Gourmia’s mission is to make every day cooking easy, healthy and delicious. Our products deliver a higher standard of innovation, performance, and value. Our founders are experts in the world of small appliances and are passionate about providing our customers with dependable, easy to use tools that will make life in the kitchen fun and easy.

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Hamilton Beach 25360 Indoor Flavor/Searing Grill

Dark clouds threatening to ruin your backyard barbecue? Don’t worry – just move the party inside and cook up your hamburgers, hot dogs, and more with the Hamilton Beach Searing Grill. This countertop grill is perfect for all types of meat, vegetables, and more. The non-stick cooking grid quickly gets rocket hot for searing and is removable for easy cleaning. Different heat settings let you tailor the piece to more tender meats, such as tuna. For moist, delicious meals, there’s no better tool than this searing grill. Temperature controlled electric grill. Non-stick surface. Power and pre-heated indicator lights. High temperature sear for locking in flavors. Drip tray included. dishwasher-safe. Dimensions: 16.73W x 12.4D x 6.81H in..

Product Features

  • Indoor Grill that delivers Outdoor Grill Results
  • High Heat Searing Capability
  • Adjustable Temperature Control
  • Non-Stick Plate, Indicator Lights
  • Extra-Large Drip Tray, Removable Hood, Plate and Drip Tray are Dishwasher Safe


Chocolate Chip Cherry Cobbler

Chocolate and cherries is a classic combination, but I’m giving it a twist in this Chocolate Chip Cherry Cobbler. Fruit cobblers don’t typically include chocolate, which ensures that the fruit is the star of the show. Here, chocolate is added to the filling and the cobbler topping to create a dessert that delivers just the right amount of chocolate with its cherries.

Every cobbler starts with a good fruit filling. This one is extremely simple and is made with lots of cherries, some sugar and a bit of cornstarch that helps the fruit juices thicken nicely while the cobbler bakes. I added a splash of kirsch, a cherry liqueur, to the filling to amp up the cherry flavor. I recommend picking up a mini-sized bottle for recipes like this one (and other baked goods!) because a little goes a long way and you won’t use it that often unless you bake a lot of black forest cakes. I recommend using jarred (and drained) or frozen cherries because they’re easy to work with, but fresh cherries can be used if they are in season and you don’t mind pitting them before you start.

The topping is a buttery biscuit-like dough that is studded with chocolate chips. Butter is cut into the dry ingredients, then buttermilk and vanilla are added before bringing the dough together. Once you’ve made the dough, it should be broken up into little chunks and dropped onto the filling, giving the dessert a “cobbled together” look that fits its name. You want to cover most of the filling, but should be able to see some of the cherries and juice between the cracks.

Chocolate Chip Cherry Cobbler

The cobbler topping isn’t overly sweet on its own, but it’s perfect when combined with the cherries and chocolate. Serve this dessert warm and pair it with ice cream or whipped cream for a dessert that is even more decadent.

Chocolate Chip Cherry Cobbler
Filling
36-40-oz cherries (jarred, frozen or fresh)
3/4 cup sugar
2 1/2 tbsp cornstarch
2 tbsp kirsch, optional
2-3 tbsp chocolate chips

Topping
1 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup butter, cold and cut into 4-5 pieces
3/4 cup buttermilk
2 tsp vanilla extract
1/2 cup chocolate chips
coarse sugar, for topping

Preheat oven to 375F. Take out an 8×8-inch square baking dish.
Make the Filling: In a large bowl, stir together all filling ingredients except the chocolate chips. Allow mixture to sit for 5 minutes, then pour into prepared pan and sprinkle with chocolate chips. Set aside while you make the topping.
Make the Topping: In a large bowl, whisk together flour, baking powder, salt and sugar. Add in butter and cut into the flour mixture using a pastry blender or your fingertips, making sure no piece of butter is larger than a big pea.
Combine buttermilk and vanilla in a measuring cup and pour into dry ingredients. Add in chocolate chips. Bring dough together using a spatula, folding gently to ensure that dough is uniform and no clumps of dry ingredients remain.
Break dough into 1 or 2-inch pieces and arrange over the top of the filling, covering most of the cherries. Sprinkle topping with coarse sugar.
Bake for about 40-45 minutes, until cherry filling is bubbling thickly and topping is golden brown. Allow cobbler to cool slightly before serving.

Serves 6-8

The post Chocolate Chip Cherry Cobbler appeared first on Baking Bites.


Ramen Heads – Movie Review

Ramen Heads is a documentary about ramen in Japan. As the name implies, it’s about the obsession of both ramen makers and ramen eaters and dives deep into more bowls in more styles than you can possibly imagine. The film focuses on Japan’s number-one ramen master Osamu Tomita, who has won the highest ramen honors 4 years in a row. Unlike other ramen masters, Tomita is happy to expose every part of his process. He reveals the highest-quality ingredients and his constantly evolving approach to cooking the perfect bowl with equal attention to both noodles and broth. Surrounded by apprentices there is still much he insists on doing himself. His shop is so popular he sells tickets ahead of time to decrease the long wait for seats. 

Tomita proclaims, “if you’re not a ramen head yourself, you can’t possibly satisfy other ramen heads.”  and so perhaps not surprisingly, he spends his one day off a week eating ramen on his own and with his familly; next to his bed are ramen magazines and recipes. He’s singularly focused on ramen, not just for his customers but for himself and for his appreciation of ramen in Japanese culture. It is and has been his calling since he had a bowl of ramen that changed his life. After that he became an apprentice to a top ramen master before opening his own shop. Ramen it seems, is so much more than just noodles and broth, it’s truly a way of life. 
As you probably already know, ramen is a big deal in Japan. There are magazines, guidebooks and websites devoted to it. As the films narrator explains, ramen is “cheap, immediate and deeply satisfying”, and in Japan, unlike many other iconic dishes, it allows for great creativity.The film introduces viewers to some of the other top ramen masters in Japan and their individual styles of ramen, briefly explores a ramen festival and offers a quick timeline of the rise of ramen in Japan. All along the way the cinematography will make your mouth water. The soaring and majestic music can seem cheesy at times, but it is the cinematography that cements this film as the ultimate ramen food porn and I warn you, if you decide to see this movie you better make plans to eat ramen afterwards because you will seriously crave it. Check out the trailer below and you’ll see for yourself. 

Ramen Heads plays at the Roxie as part of the SF Indie Film Festival on February 10th and 13th, 2018 in San Francisco. Learn more or buy tickets.


Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

New York Times Bestseller

Named one of the Best Books of 2017 by NPR, Buzzfeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

Product Features

  • Salt, Fat, Acid, Heat Samin Nosrat


Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Great for the chef, features 11-cup work bowl and extra-large feed tube for slicing whole fruits and vegetables. Powerful enough to knead bread with ease. With stainless steel medium, thin and shredding/slicing discs, and chopping blade. 5-year full motor warranty. In white, almond or black. Model DLC-8SY.

Product Features

  • Includes three slicing/shredding discs, new chopping blade, and spatula
  • Ideal for making dough, slicing vegatables, shredding cheese, mincing garlic and herbs, mixing batters, emulsifying
  • 625 watt motor. Stainless steel thin slicing disc (2mm) and medium slicing disc (4mm).
  • Extra-large feed tube for larger food slices. 11-cup work bowl large enough for a family.
  • Five-year full motor warranty, three-year limited entire unit warranty


Stainless Steel Kitchen Utensil Set – 29 Cooking Utensils – Nonstick Kitchen Utensils Cookware Set with Spatula – Best Kitchen Gadgets Kitchen Tool Set Gift by HomeHero

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Product Features

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10 Tips for Keeping Your Kitchen Clean by Erica