A brief trip after work to Whole Foods. I sailed right through produce, past cheese and coffee, and then rounded the corner to find a couple of chocolate tastings in progress near bulk foods. Screech! Chocolove bars are on sale, 2 for $4. Dark Chocolate with goodies like orange peel, ginger, and raspberries. I love the ones with cherries, … Continue reading
Filed under Grocery shopping …
JAVA@WEC
Java addicts – er, make that “fans” – are invited to attend a Coffee Basics workshop with Roastmaster Jon March from Small World Roasters this Sunday (February 8, 1:00-2:00pm) at the Whole Earth Center. Join him in the WEC café as he discusses proper cultivation, roasting, and brewing of premium coffee. He will then lead attendees … Continue reading
Ghee Whiz
I never know what I’m going to find at the Slow Food Winter Farmers Markets held at Tre Piani (see post of January 23). At the one I recently attended, I found organic ghee. Ghee is the clarified butter used in Indian cooking. It’s pretty cheap in the Indian or Asian supermarkets, but of provenance unknown. … Continue reading
Cappellini Pie
Yum. And what a surprise. I really wasn’t sure what to expect when I took home a piece of Cappellini Pie from Dolce & Clemente’s a few weeks ago. In the prepared foods case (and theirs is amazing), it was cold, so I was hoping it would not be dry. I need not have worried, … Continue reading
Beautiful Burrata
If you like fresh mozzarella cheese, chances are you’ll love burrata. I first spied this creamy treat from the Puglia region of Italy on one of Lidia Bastianich’s PBS shows, probably “Lidia’s Italy.” She cut into what looked like a ball of mozzarella and a creamy interior spilled out onto, if I am remembering correctly, a … Continue reading
Craquelin Brioche
Run, do not walk, to Wegmans to buy a loaf of the Craquelin Brioche bread pictured in the photo, on the left (that is sourdough next to it on the right, also quite good). I suspect the brioche, which cost $5, will be a holiday item, and will cry when/if it is no longer offered (hint, … Continue reading
Sweetmeats For The Colonial Pantry
Every now and then I write about a historical food event, and that’s how I first learned of Deborah Peterson and her online Pantry. Deborah is an expert on early American domestic arts, you might run into her at Colonial events and reenactments, where she discusses and demonstrates some of the more unusual ingredients and accessories of 18th … Continue reading
An Apple for the Teacher?
Go figure. I’m one of those people who enjoy ice cream just as much, if not more, in winter as in summer. So I’ll be sashaying over the the Whole Earth Center soon to try the latest batch of Princeton School Garden Ice Cream. These special “limited edition” flavors are created by the bent spoon, … Continue reading
Ugly is In
This cracks me up. A recent New York Times article reports that the European Union has now determined it is okay sell “ugly” fruit and vegetables, i.e. those that are misshapen. If food could have a complex this is it – sorry parsnip, you just don’t, er, measure up! What will the food police do … Continue reading
Terrific Torrone
Italian torrone is a sweet of ancient origin I fondly remember from childhood as being appealingly exotic (and darned sweet). It is a nougat made with egg whites, honey, sugar, and nuts, and the kind we used to get at Christmas was wrapped in edible rice paper wafers. Each piece was in a pretty little box. I wish … Continue reading
NJ SPICE 