Category Archives: New Products

Salivating for Artisan Sopressata

Take a taste of Sopressata Calabrese.

Take a taste of Sopressata Calabrese.

 

Brothers Steven and Eric are the fourth generation of Bavas to hand-craft a spicy Italian dry salami specialty known as sopressata Calabrese.

Their grandfather brought the recipe to America after immigrating to Chicago from the small mountain town of Simbario in Calabria, Italy. Every winter following Christmas, the whole family gathered to whip up a batch, which would then be served at every special family occasion throughout the year.

Now, the brothers are making that same cured sausage in small batches in Los Angeles and selling it via a small select group of retail stores.

Recently, I had a chance to try Bavas Brothers Sopressata Calabrese.

Deep ruby red, the squat sausage is firm and chewy. It’s full of sweet porkiness, along with a good jolt of peppery spice that builds the more you chew.

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Open Bon Appetit Box to Discover French Goodies

French delicacies delivered right to your door from Bon Appetit Box.

French delicacies delivered right to your door from Bon Appetit Box.

 

They say good things come in small packages.

Zoe Capdevila and Bertrand Corp want you to know that so do tasty French treats that can be delivered to your front door (or to friends and family).

The couple, who both grew up in the South of France and are now based in Alameda, CA, started Bon Appetit Box nearly a year ago after studying business in Paris, and working in the Paris offices of Pepsi, Unilever, and L’Oreal.

The delivery service lets you choose a single or subscription service for their curated boxes full of authentic French-made foods. Each box is $75, though, there is a discount if you order a four- or six-month subscription.

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The Taste of Sriracha In A Rub

A lamb chop gets even more yummy with Sosu Sriracha Rub all over it.

A lamb chop gets even more yummy with Sosu Sriracha Rub all over it. Plus a few home-grown Padron peppers as a garnish.

 

Imagine the fruity heat of Sriracha crossed with the unmistakable aromatic, earthy smokiness of cumin.

That’s what you get in the new Sosu Sriracha Spice Rub.

Lisa Murphy of Oakland’s Sosu Sauces makes what is probably my favorite Sriracha sauce around. It’s aged and fermented in whiskey barrels to give it even more fruitiness and smokiness, adding to its overall complexity not found in other run-of-the-mill Asian hot sauces.

Very much like a winemaker, she produces the sauce only once a year — when peppers and tomatoes are at their peak in summer. It’s a controlled frenzy to take all that fresh produce and turn it into her Sriracha and Srirachup (Sriracha ketchup).

As a small producer cognizant of the importance of not wasting anything, she developed the rub as a way to use up the peppers used in aging the Sriracha. She was inspired by the cumin lamb skewers famed in Xi’an, China.

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Halfpops Are Not Half-Baked

New Chipotle Barbecue Halfpops.

New Chipotle Barbecue Halfpops.

 

Halfpops are pretty much just what you imagine — half-popped popcorn kernels.

Billed as the “curiously crunchy popcorn,” they are gluten-free, nut-free, corn syrup-free, preservative-free, and trans fat-free.

They come in four flavors. I had a chance to try samples of the two newest flavors: Chipotle Barbecue and Caramel & Sea Salt.

They are very crunchy. They’re not tooth-cracking like an unpopped popcorn kernel. They’re also not as hard on the enamel as corn nuts, though, they do remind me of them in terms of how crisp they are.

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Get to Know Einkorn — The Only Wheat Never Hybridized

Scones made with the most ancient type of flour.

Scones made with the most ancient type of flour.

 

Chances are you’ve never heard of einkorn.

I know it was new to me — until I received a sample of the intriguing flour, along with the new cookbook, “Einkorn: Recipes for Nature’s Original Wheat” (Clarkson Potter).

The cookbook is by Carla Bartolucci, who started growing this ancient grain known as einkorn with her husband at their home in northern Italy six years ago. Today, they are the largest growers in the world of what is purported to be the most ancient species of wheat and the only variety of wheat that’s never been hybridized.

Why is that important?

Because, Batolucci writes, not only is einkorn is much more nutritious than modern wheat (with 30 percent more protein to boot), but genetic testing has found that it lacks certain gluten proteins that people with wheat intolerances cannot digest.

That is not to say that einkorn is gluten-free. It has about as much gluten as modern wheat. The makeup of its gluten is different, however. It lacks high molecular weight proteins, making it tolerable to people who are gluten sensitive, but not for those who suffer from celiac disease.

A type of flour that may be suitable for those who suffer from gluten sensitivity.

A type of flour that may be suitable for those who suffer from gluten sensitivity.

As such, Batolucci’s daughter, who suffers from gluten insensitivity, is able to eat pasta, bread, crackers, cookies and other baked goods made from einkorn with no problem whatsoever.

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