Category Archives: General

Good To The Last Bite — Spiced Apple, Ham, and Raclette Sandwich

My husband eagerly gave this thumbs up. You will, too.

My husband eagerly gave this thumbs up. You will, too.

 

My husband can be brutally honest.

Especially when it comes to food. Which can be a good thing if you want real criticism in order to judge something with complete honesty.

There have been times in which I’ve tried a new dish on him, only to have him swallow hard and say, “Where the heck did you dig up this recipe?”

But there are other times, where he’ll take a bite, and say, “Oh! You should make this more often.”

The latter was his response to “Spiced Apple, Ham, and Raclette Sandwich.”

This sammy, which he loved from the get-go, is from the new cookbook, “Eat In My Kitchen” (Prestel) by Meike Peters, a Berlin-based writer and photographer who created the blog, Eat In My Kitchen.

eatinmykitchen

The cookbook, of which I received a review copy, contains 100 recipes for seasonal food with a laid-back European attitude. In other words, it’s food that isn’t fussy. The lovely photos will make you want to cook and eat everything, too, from “Sauteed Endive with Balsamic Butter and Marjoram” to “Pumpkin Gnocchi with Roquefort Sauce” to “Riesling and Rhubarb Cake.”

Sandwiches are typically not hard to prepare. This one fits that simple mode, but delivers extra big on flavor.

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Kuvee — A New Way To Enjoy Wine At Home (Sponsored Post)

Introducing the Kuvee wine system.

Introducing the Kuvee wine system.

 

You might not guess from looks alone, but those bottles above are actually the equivalent of boxed wines. Only in clever bottle format.

Kuvee is a new wine system that not only allows you to open a bottle of wine and keep its contents stable for up to 30 days without oxidation, but to access information about that wine on a computer screen positioned where the wine label would normally be. You can even rate the wine or order more of it with a touch of the screen.

The wine system was founded by serial entrepreneur Vijay Manwani, who has already raised $60 million in venture capital investment for it.

So how does it work?

For $199, you get a Kuvee bottle with four wines, a mix of reds and whites, or only red or only white, if you like.

It's a system that uses specially designed wine bottles.

It’s a system that uses specially designed wine bottles.

Each wine bottle holds the equivalent of a standard 750ml bottle. But these are no ordinary bottles. They’re not glass, but plastic. A hard valve is inserted in the neck of each bottle, explains Michael Meagher, a Master Sommelier on the Kuvee team. The valve closes when the bottle is upright, sealing it airtight. But when the Kuvee bottle is slipped over the wine bottle, the valve is opened, allowing the wine to pour out. Inside each bottle is a collapsible food-grade film bag that holds the wine. As the wine is poured, the bag collapses, just like it would in a boxed wine. Once empty, the wine bottle can be recycled.

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Thankful For Apple Custard Tart

A tart full of tender apples and delicate custard.

A tart full of tender apples and delicate custard.

 

What are you thankful for this Thanksgiving?

Me? I’m grateful for good health, great friends and family, and a writing career, that though a wild roller-coaster ride at times, has brought enormous satisfaction, wonderful opportunities, and a contingent of loyal, supportive readers who are the very best anyone could ever ask for.

And I’m glad for “Apple Custard Tart.” Because it’s equally delicious and appropriate for the Thanksgiving feast or for the lazy, spent morning after.

Don’t rush out to the mall that Friday. Instead, enjoy a slice of this pretty tart with a cup of coffee or tea, and a retelling of the fun, delightful moments that happened during the holiday night before.

buttercelebrates

This straightforward recipe is from “Butter Celebrates! Delicious Recipes For Special Occasions” (Knopf), of which I received a review copy. It’s by Rosie Daykin, owner of Butter Baked Goods in Vancouver.

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My Favorite Italian Chard Stuffing

Stuffing at its finest.

Stuffing at its finest.

 

Over the years, I’ve made my share of stuffing recipes. But hands down, this one remains my favorite.

It’s not necessarily unusual. It’s not cutting-edge. It doesn’t feature rare ingredients.

Instead, it’s the quintessential Thanksgiving stuffing recipe that takes simple French bread, Italian sausage, Swiss chard, and herbs, and turns it all into a savory, satisfying amalgamation that never ceases to be a crowd pleasure.

I, for one, look forward to it every year.

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Festive Sweet Potato Orange Cups

Wouldn't these be perfect on your Thanksgiving table?

Wouldn’t these be perfect on your Thanksgiving table?

 

Are you already planning your menu, and checking it twice?

Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”

How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?

Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.

The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.

celebrations

The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”

However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.

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