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As a food writer, lots of things come across my desk -- new products, new books, new this, new that. Occasionally, I'm impressed enough to share with you. Like today, when I received some info about a new book by Irena Chalmers.
I thought I recognized her name, and a quick glance at my library revealed why...another book by Ms. Chalmers, The Great FOOD Almanac, which won an IACP/Julia Child award and was nominated for a James Beard award, is on my shelf.
Ms. Chalmers has come up with a new culinary job for herself -- a food job coach, so to speak. And, to launch her new career, she's written a book for anyone interested in landing a job in the culinary field.
Whether you're looking for a job in a restaurant, the media, culinary education or even farming, this book has details that you need to know about. Like how to go about landing that job, and what exactly that job is all about.
And if you don't know what you want, this book will help you think about the usual suspects -- chef, restaurant manager, food writer -- an some unusual ones: chewing gum taster or fortune cookie writer. My guess is the last two are, um, not as lucrative as the first three, but hey, somebody's gotta do it.
If I hadn't already blown my birthday money on the West of Western festival, I'd definitely blow it on this upcoming wine dinner at Binkley's Restaurant in Cave Creek, featuring Frank Family Vineyards from Napa, and sponsored by AZ Wines of Carefree (my favorite boutique wine shop.)
The six course dinner starts at 6:30 p.m. on Monday, March 23rd ($120++) begins with passed hors d'oeuvres and bubbles, followed by an asparagus course with baby beets, chevre mousse, and Meyer lemon zabaglione. Then there is vanilla gnocchi with snow peas, brown butter crusted grouper, 5-spice seared duck breast with a huckleberry pancake, root beer braised short ribs, and finally, a chocolate raisin parfait, served with a Frank Family port, of course.
Wow! I didn't list all the accouterments under each course, or mention the individual wines that will be paired with each course, but I can promise you that the dinner will be spectacular and worth every cent. So if you've not splurged on something in a while, you might want to consider this dinner.
And if you're feeling super generous, pick me up at 6:15.
Happy Birthday to me!
I just bought tickets to next weekend's West of Western culinary festival. Sort of my own birthday present to myself. I mean, what could be a better present for a foodie than a ticket to a food and wine festival?
We're really blessed with a variety of food festivals. There's the grand dame (Scottsdale Culinary Festival coming in April -- it's 31st year), the baby (Eats3, the second event is scheduled for October 22-24), and this 5th annual West of Western. All of them add up to a foodie fantasy bar none.
Next weekend, the West of Western returns to the Phoenix Art Museum for the second year, a much better venue than the grounds at the Arizona Center where the festival began.
In addition to top toque talent setting up booths and handing out generous samples of their fare, the festival has some chef demos and classes lined up that will give you a chance to digest your food a bit before tent hopping again.
I want to mention a handful of these demos and seminars -- all of them celebrate the diversity of our desert foods.
Pamela Hamilton, publisher of Edible Phoenix will dish on ancient chocolate elixirs, Andy Broder will make magic with mole, Candy Lesher will present packets of pleasure - green corn tamales, and Barbara Fenzl will handle hot and not, chiles. Click here to see more about these and other classes during the two day festival.
Last year, I attended both days, following Chef Jack Strong from Kai around on Sunday for an Edible Phoenix article. This year, I'm looking forward to just being a guest. Hope to see you there.
It's really quite simple, you know, making yogurt cheese. I don't know why I never attempted it before.
Every once in a while I need a cup of plain yogurt for a recipe, and I never can find a small container. It's always at least a pound or two. Why is that? Do yogurt manufacturers think that we can't possibly only need a cup?
Instead of throwing away the rest of my 2 pound container, I decided I would make yogurt cheese. I'd heard about it, but it seemed really too simple. I mean, I read Gourmet after all. Nothing in Gourmet is simple. I bet they've never printed a yogurt cheese recipe.
I lined a strainer with several layers of cheesecloth and spooned in about 2 cups of plain yogurt, and folded over the cheesecloth on top. I covered the strainer top with plastic wrap and set the strainer in a larger bowl, to catch the liquid (whey). I set the bowl in the refrigerator and waited 24 hours.
When I uncovered the cheese cloth, I had a nice little mound of yogurt cheese, and about a half a cup or maybe a little more of whey in the bottom of the bowl. I discarded the whey, although you could keep it and stir it into sauces or soups for some added flavor. Tasting the yogurt cheese reminded me of creme fraiche -- tangy, creamy and frankly delicious. Now I need to figure out what to do with it.
I think I'll spread it on some toast first. Perhaps Ooh La La, my favorite bread from Simply Bread. Yes, that's a great idea! Ooh La La is a dense, multi-grain bread studded with dried cranberries, raisins and walnuts. Mmmm. Perfect.
Downtown Phoenix was a happening place this past Saturday. I mentioned in a previous post that we were headed to the Downtown Phoenix Public Market for a big announcement. Pamela Hamilton, publisher of Edible Phoenix presented Cindy Gentry, dubbed "Market Mom" by supporters and fans, with the Local Hero non-profit award, saying that the market would be retired to the Local Hero Hall of Fame, after snagging the award for three years in a row. But that wasn't the BIG announcement.
The BIG announcement was a BIG fat check from the Phoenix Industrial Development Authority -- $250,000 to be exact. The money will be used to open the indoor market. The downtown market, celebrating it's fourth anniversary, has been raising money to convert the historic brick building next to the market's parking lot into a year round store, cafe and gathering spot that will operate five days a week, while still holding the outdoor market on Wednesday evenings and Saturday mornings.
The farmers market wasn't the only place to be last Saturday. Just up the road, at the Margaret T. Hance Park behind the library, the fourth annual WorldFEST was happening, an outdoor festival celebrating Phoenix sister cities. Tents featuring the sister cities, including Ennis, Ireland, Taipei, Taiwan and Hermosillo, Mexico, among others, entertained spectators with educational activities for the children and literature about these cities.We scarfed on outrageously delicious barbecue from Big Belly's BBQ, a local caterer. Best dish? The BBQ sundae: a cup of shredded, smoked pork, spicy pinto beans and topped with creamy coleslaw and a drizzle of sweet, tangy BBQ.
Hopping on the light rail down to Washington Street, we found the Firefighter's Chili Cook-Off. How I managed to down a few chili cups after a bowl full of BBQ, I'll never know. As we exited the Chili Cook-Off, we came face to face with a protest march. The "March to Stop the Hate," rally, sponsored by the National Day Laborers was in progress, with thousands of marchers -- young, old, White, Hispanic, Black, and every color in between -- were Marching down Central with banners, mostly calling for the local Sheriff to go. A few Sheriff supporters -- all White from what we could see -- stood on the sidewalks holding we support Joe (the controversial sheriff).
At that moment, I felt really proud to be an American, where we are free to protest if we choose, free to mosey through street fairs and farmers markets. And then this morning, I read that downtown Phoenix is in the process of re-branding itself. The new brand is "Arizona's urban heart." You can feel the heartbeat, whether you're supporting the local firefighters or the downtown farmers market, connecting with sister cities across the globe to celebrate our diversity, or marching in a peaceful protest. Yes, indeed, downtown Phoenix is alive.
Sometimes you want to root for the home girl.
Last weekend, we went to the Phoenix farmers market (the one downtown). I'd heard that Chef John Sharpe from La Posada in Winslow, AZ (yes, same town as the Eagles crooned something about standing on a corner) was going to be at the market with his new cookbook.
Dang, he had strep throat and couldn't make it.
So we meandered the market anyway. The Tamale Store had printed a huge new banner that had the cover of the March PHOENIX Magazine, and my article about their utterly delicious tamales on full display at their booth. Yeah!, but I'm getting off track here.
Back to rooting for the home girl...I found the coolest candles from Skinny Girl Desserts. Cupcakes, tarts, quick breads...all in candle form (hence the skinny part)... I bought the berry blast (pictured above).
Of course, I'll never get to burn it unless Jeff is out of town (he's not a fan of scented candles, and this one is SO scented...might not ever have to buy air freshener again). Still, I thought the idea was so cute and clever. When I got home, I realized I didn't pick up her business card, or any other information about her. I can't find anything about her on Google either.
I guess I'll have to go back to the market this weekend. And, it's a great weekend to go the market because they're going to make a big announcement as part of their 4th anniversary celebration. Think it has something to do with their new indoor market space. Go to the market this Saturday, and if you can't make it, check back here. I'll post about it.
What can you do with the darling little clementines known as Cuties? They're so easy to peel that eating them out of hand is the simplest way to go.
They're loaded with Vitamin C, potassium, folate and other B vitamins (and I just read a story this morning that scientists believe B vitamins can help vision in older women...I can use all the help I can get in that department.)
I've not seen the little Cuties for sale in anything smaller than a three pound bag, and most times it's five or six pounds. That's a heck of a lot of little orange orbs, especially for a household of two. The season is November through April, so now is the time to pick up a bag and add a little sunshine to your diet.
You can peel them and break them into sections to garnish green salads, cold rice salads or even a salad of just clementines and shaved fennel...maybe a few slivers of red onion, too, and dress it with a splash of extra virgin olive oil and a delicate vinegar, like rice wine vinegar.
Or, you can peel them, slice them crosswise into 1/4 inch rounds and steep them in a spiced sugar syrup, and then use them as a topping for whole grain pancakes, or serve them along side a nice scone. Here's an easy recipe for spiced clementines. Make this the day before you plan to serve them.
Spiced Clementines
1/2 cup sweet white wine (like Gewurztraminer) or apple juice
1/2 cup water
1/4 cup sugar
1 cinnamon stick, broken in half
1 star anise pod
1/4 teaspoon whole cloves
8 clementines, peeled and cut crosswise into 1/4-inch rounds
Bring the wine (or juice), water, sugar and spices to a boil in a small saucepan over high heat. Reduce heat to a simmer and cook, stirring once or twice for about 5 minutes. Remove from heat. Place clementine rounds in a flat, shallow baking pan, overlapping if necessary. Pour hot syrup and spices over the rounds, making sure each round is moistened with syrup. Cool to room temperature, turn the rounds over, and then cover the dish and refrigerate overnight.
As a food writer, lots of things come across my desk -- new products, new books, new this, new that. Occasionally, I'm impressed enough to share with you. Like today, when I received some info about a new book by Irena Chalmers.
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