FOOD FINDS ~ PART TWO

Here’s my latest installment of food finds, experiences and adaptations.  Be sure to explore each brand’s website, especially those with recipe sections, to get ideas on how to ramp up your culinary talents, while enlivening your taste buds.  Enjoy!

~ Products, Taste Experiences and Adaptations ~

Activz Mixed Veggie Powder ~ This healthy Veggie Powder is a power-packed whole food powder that combines organic carrot juice powder, organic spinach powder, organic spinach juice powder, and organic kale powder.  This concentrated powder delivers freshness, natural sweetness, and tastes delicious; it’s also ideal for ramping up the vegetable content of smoothies, sauces, soups, stews, eggs, pizza toppings, etc.  My Taste Take ~ I enjoyed adding this to my plain Greek yogurt to make a fabulous tasting dip for fresh cut veggies and pita chips; this was the perfect add to my scratch marinara sauce, as its natural sweetness took the acidic edge from the tomatoes. http://store.foodforhealthinternational.com/Vegetable-Powders/

Bare Coconut Flakes ~ These Coconut Flakes were delicious; the fruit is baked and contains no trans fats or preservatives.  I tried three of their varieties, Simply Toasted Coconut Chips, Show Me the Honey Coconut Chips, and Sweet ‘n Heat Coconut Chips; these were a nice healthy snack right out of the bag.  My Taste Take ~ I also enjoyed them crushed in my yogurt, or as a topping to my cereal.  http://www.baresnacks.com

BLiS Gourmet Flavorings ~ I first experienced one of these quality products at a hands-on cooking demonstration and was hooked.  This line of gourmet products defines Chef Steve Stallard’s brand inspiration and his culinary passion ~ “Because Life is Short”, BliS.  The gourmet line includes a number of product categories of Maple Syrup, Hot Pepper Sauce, Fish Sauce, Sherry Vinegar, White Truffle Oil, Steelhead Roe, Sea Salt, Spice Rubs, and Albacore Tuna.  Of these, I had the opportunity to taste test Bourbon Barrel Matured Maple Syrup, Maple Sherry Vinegar, White Truffle Oil, Fish Sauce, and Hot Pepper Sauce.  My Taste Take ~ I found that a little of each went a long way to add just the right amount of “oomph” to the taste profile.  The Maple Syrup was great on pancakes and French Toast; a tiny drizzle on strips of bacon before baking added a real WOW to the taste of each strip; the Sherry Vinegar was a nice add to my honey-mustard vinaigrette; the Truffle Oil was fabulous drizzled over linguine with a bit of shaved Parm; the Fish Sauce and Hot Pepper Sauce imparted just the right amount of heightened flavor to my stir-fry.  There’s a noticeable taste difference to recipes that use ordinary, versus extraordinary products like these. http://blisgourmet.com

Colman’s Mustard ~ Over the years, I’ve tried a variety of prepared mustard products, including various brand names and even generic or store brands; each one had a mild pucker-y taste.  Growing up, I recall my mom using Colman’s Mustard Powder for some of her recipes.  Colman’s Mustard has been a venerable and iconic Original English brand since 1814.  When I re-acquainted myself with the taste of Colman’s Prepared Mustard, I couldn’t believe what a nice kick of heat and pungency it gave me; I definitely don’t remember this powerhouse of a taste from my childhood.  As with any flavoring or garnish, this product doesn’t need much to make its presence known.  My Taste Take ~ I enjoyed mixing the prepared variety with a bit of honey, brown sugar and ketchup to make my own version of a “barbecue” sauce and topping for my baked meatloaf; minus the ketchup, the prepared variety, along with brown sugar and clove powder makes a great topping for scored ham and imparts just the right amount of sweetness with the spiciness of the cloves; a basic mix of the prepared Mustard, EVOO and minced fresh herbs also increases the flavor of baked or grilled meats or fish; adding the Mustard Powder to vinaigrettes adds a depth of flavor, especially when brushed onto grilled meats or fish.  Compared to other brands I’ve tasted, Colman’s Mustard is superior. http://colmansusa.com

CoolBrew Cold-Brewed Coffee Concentrates ~ If you love coffee, but can’t tolerate the acidic level, this product is ideal for you.  The cold brewing process naturally removes acidity, and mellows the rich flavor of coffee.  Introduced in 1989, CoolBrew is the only company with this type of process.  The container has a built-in one-ounce measure for the perfect cup of coffee, hot or cold.  Since it’s concentrated, it’s also ideal to add as a flavoring.  Varieties tried included their Original, French Roast, Decaf, Mocha, Vanilla, Toasted Almond, Hazelnut, and Chocolate Almond.  My Taste Take ~ Aside from making the perfect cup of hot or iced coffee that’s full-bodied and rich, I enjoyed adding the concentrates to smoothies, yogurt, pudding, and alcoholic-based coffee drinks. http://www.coolbrew.com

Crispy Green Crispy Fruit ~ If you’re looking for another healthy snack alternative, Crispy Fruit is an ideal product.  Each variety is made from only one ingredient, real fruit; each has been freeze dried without using any added sugars or preservatives.  The varieties I enjoyed included Tangerine, Banana, Apple, Mango, Asian Pear, Cantaloupe, and Pineapple.  Crispy Fruit is crunchy and fresh tasting, and a nice alternative to the fresh variety when not available; great for an add to a lunch pack.  My Taste Take ~ I crushed them and added to my yogurt and cereal; I also enjoyed munching on them right out of the bag; also ideal as a topping to puddings and ice cream. http://www.crispygreen.com

LoSalt Reduced Sodium Salt Alternative ~ Those on sodium restricted diets or who are taking medication for their high blood pressure, will love this Salt Alternative.  Many similar products are primarily made from potassium chloride, which leaves a bitter taste in the mouth.  LoSalt uses both potassium chloride (66%) and sodium chloride (33%); sodium chloride is “salt” and makes for a flavor that’s closer to salt.  LoSalt is available in two varieties, Original and Iodized. http://www.losalt.com/us/

Nielsen-Massey Pure Extracts and Flavorings ~ Nielsen-Massey has been the definitive product used by more chefs and cooks because of their superior quality and consistency since 1907; in a number of recent cooking demonstrations (observational and hands-on) I’ve attended (and written about), Nielsen-Massey was the only product of its type used by the chefs and instructors.  While there are many similar products available to home cooks, I’ve used a number of them over the years, the quality pales in comparison to Nielsen-Massey; the proof was also in the taste of the finished product.  I had the opportunity to taste test three of their superior extracts, including Madagascar Bourbon Pure Vanilla Extract, Pure Chocolate Extract, and Pure Coffee Extract.  My Taste Take ~ Pure Vanilla Extract is my go-to add whenever I make scratch pancakes, baked goods, smoothies, puddings, savory sauces, yogurt, etc.; both the Pure Chocolate Extract and Pure Coffee Extract were also delicious rich hints of flavor when added to these same items; using all three when added to hot or iced coffee, accentuates the richness of the beverage. Superior flavor.  http://nielsen-massey.com

Quest Protein Bars ~ These Bars are high in protein and fiber, low in carbs and sugar, and made from natural ingredients; they’re another ideal take-with snack for those on-the-go.  I tried their new Cookies & Cream, and a Variety Pack that included Banana Nut Muffin, Chocolate Peanut Butter, Cinnamon Ross, Coconut Cashew, Peanut Butter Supreme, Chocolate Chip Cookie Dough, Chocolate Brownie, Vanilla Almond Crunch, Apple Pie, Strawberry Cheesecake, White Chocolate Raspberry, and Double Chocolate Chunk.  My Taste Take ~ While I preferred eating these “as is”, they were just as tasty mixed in with my yogurt. http://www.questnutrition.com/protein-bars/

Sweet Earth Veggie Burgers ~ Although a carnivore, every now and then, I’ll go vegan for a day; that’s when I like trying Veggie Burgers.  Over the years, I’ve tried various brands and have enjoyed their taste.  I recently tried the Za’atar Veggie Burger, which is high in fiber and protein and had a nice meat-feel in the mouth; while I’m not a fan of cumin, I did find that by serving this variety along with a fresh salad and some steamed rice, all of these flavors paired well with this Veggie Burger variety. http://www.sweetearthfoods.com

~ In Closing ~

I’ve never been one to take to any dish whose taste was diminished by the predominance of one or more spices or flavorings; spices and flavorings should always be well-balanced and serve as a complement to a dish, rather than taste deterrent.

That being said, don’t let your food choices turn stale.  With so many different food-related items available, there’s no excuse not to be adventuresome.  By discovering some of these interesting food finds, you'll expand your culinary horizons. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from bigstock.com; all other photo credits as represented by the specific brand.)

JELLYFISH CHICAGO ~ A FEAST FOR THE SENSES

I recently had the pleasure of dining at Jellyfish, an intimate pan-Asian restaurant in the heart of Chicago’s vibrant and trendy Goldcoast area.  Jellyfish awakens the senses and offers exemplary service and attention to detail, along with tableside care that assures the guest a phenomenal dining experience.

~ Tasting Experiences ~

These tastings were creative takes on classic preparations using fresh and local ingredients.  Platings were beautifully presented and extremely delicious.  All of these creative recipes were the handiwork of Chef Hector Marcial and Head Sushi Chef Puje Dorlig.

Shishito Peppers with teriyaki sauce, bonito flakes ~ these roasted Peppers can be sweet on one bite and then fiery hot on another; I happened to bite into an exceptionally fiery hot piece and gave up; yes, I’m a wimp, but what I tasted, I enjoyed.

Spicy Crab Mini Tacos, jumbo lump crab with cilantro, lime, tomato, shallots, chives, candied lemon, jalapeno ~ it’s difficult to describe the taste sensation as you bite into one of these Mini Tacos; nothing was overpowering, and all tastes complimented each other; the topping of chili shreds was a nice taste that didn’t add any heat.

(Photo by W. Jones)

Grilled Calamari with frisse salad, shallots, tomato, mizuna, and spicy yuzu dressing ~ I love Calamari and this dish didn’t disappoint; this was another great explosion of perfectly matched flavors; the subtle crunch of the salad details was also a very nice touch.  

(Photo by W. Jones)

Seared Scallops and Tsukemono, pan seared scallops with pickled veggies, bacon bits ~ another great hit on yet another favorite of mine, Scallops; the sweetness of the Scallops was heightened by the mix of the Tsukemono pickled veggies and bacon bits; bacon and seafood are always a great taste pairing.

Roasted Pork Belly with Thai pineapple relish, yuzu coleslaw ~ if I could still do cartwheels, I would’ve done so after tasting this melt in your mouth Roasted Pork Belly; the slight peppery relish was a sweet compliment to the star of the dish, and the coleslaw added a nice subtle crunch to the dish.

Black Diamond Signature Rolls with shrimp tempura, Alaskan crab mix, fish roe, cucumber, avocado, nori ~ now this is my kind of sushi; another great explosion of flavor in the mouth with all of these tasty ingredients.

(Photo by W. Jones)

Sweet P Vegetarian Roll with spinach tempura, sweet potato, cream cheese, avocado ~ another outrageously delicious take on sushi; a luscious center and rolled in crunchy roasted spinach is definitely a yeowza.

(Photo by W. Jones)

Warm Banana Donut with blueberry compote, vanilla ice cream, espresso cream ~ an outstanding dessert that paired the iconic breakfast treat with a refreshing glimpse of summer.

(Photo by W. Jones)

Ginger Apple Springroll with mango sorbet ~ another delicious dessert that paired summer and fall iconic treats with a surprise element from Asia.

~ In Closing ~

Jellyfish is a must dining experience for locales and visitors.  Lunch, brunch and dinner are available, along with nightly entertainment in the lounge area; for those in a hurry, there’s even takeout or delivery.  I sat in the beautiful enclosed terrace area; it’s great view provided a glimpse of the bustling street below, which was ideal for people watching.  The restaurant is beautifully appointed with an open and airy design layout.  Its menu appeals to carnivores and omnivores alike, including folks like me who aren’t into traditional sushi.  To learn more about this fabulous restaurant, visit http://www.jellyfishchicago.com

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand, with contributions by Wilbert Jones.)

IN THE KITCHEN ~ WÜSTHOF PRECISION CUTLERY & BLUE APRON DELIVERED MEALS

When it comes to cooking, I have two primary issues that have to do with trying to cut things with a dull, sub-standard knife, and trying to come up with ideas for interesting dinners; I have other issues, but I’ll save those for another article.  Suffice it to say, these two issues were eliminated when I used Wüsthof Cutlery for prepping my Blue Apron home delivered meals.

~ Wüsthof Precision Cutlery ~

For two hundred years, Wüsthof Cutlery (Solingen, Germany) has been producing precision forged high-carbon stainless steel cutlery that’s the tool of choice by discerning cooks and chefs worldwide.  My knife skills leave a lot to be desired; and, it doesn’t help trying to slice, dice or mince with a dull, inadequate cutting implement.  It wasn’t until I had the opportunity to use the Wüsthof Gourmet 7 Piece Traveler Set that I experienced the joys of cutting.  This must-have set includes three knives ~ 6” chef, 5” serrated utility, and 3-1/2” paring; there’s also a compact sharpening block, poultry shears, wine bottle corkscrew, and a padded carrying case.  Using these implements, I especially appreciated the superior benefits of using a quality knife that was ergonomically balanced, lightweight, easy to hold and manipulate.  What I also enjoyed was the little amount of effort needed to set the blade in motion for precision slicing, dicing, and mincing.  You can tell it’s an authentic Wüsthof implement by the Red Trident icon handle, which symbolizes the company’s values of Passion, Diligence, and Perfection.  I gave these knives a good workout on my Blue Apron meal prepping.  http://www.wuesthof.com/usa/index.jsp

~ Blue Apron Delivered Meals ~

For those in a quandary of what to make for dinner, Blue Apron is just what you need by offering home deliveries of original chef tested recipes that include pre-portioned ingredients and recipe cards with easy to follow directions; each dish is between 500 to 700 calories each and takes less than forty minutes to prepare.  Deliveries can be customized for either the carnivore or vegetarian; each delivery includes three different meals; meal ingredients also require some amount of prepping (e.g. dicing, mincing, slicing, etc.) before cooking.  The week I tried the meals, my menu options included Flank Steak au Jus with Roasted Dijon Cauliflower and Watercress; Chicken Tsukune Spring Ramen; and, Catfish and Jicama Slaw with Watermelon Radish.  There were enough pre-portioned ingredients to yield two to three individual meals once everything was cooked.  A few of the ingredients aren’t provided, and probably presumed to be staples in one’s kitchen; they included olive oil, vegetable oil, salt and pepper.  The flavoring ingredients, referred to as Knick Knacks, were included along with the protein and produce for each meal.  All ingredients were very fresh and of high quality.  Detailed recipe cards are included and printed on heavy coated stock, and can be reused next time a person gets inspired to try the meal again.

Flank Steak au Jus with Roasted Dijon Cauliflower and Watercress ~ Ingredients included baby turnips, garlic cloves, fresh tarragon, fresh lemon, fresh cauliflower, red wine vinegar, Dijon mustard, flank steak, beef demi-glace, and watercress.  I adapted the recipe from pickling the baby turnips and oven roasting the cauliflower, by combining both and pan roasting them in EVOO.  I made a salad using the watercress and fresh tarragon, red wine vinegar and EVOO.

Chicken Tsukune Spring Ramen ~ Ingredients included garlic cloves, Savoy spinach, scallions, fresh ginger, fresh lemon, Shiitake mushrooms, ground chicken, Panko breadcrumbs, chicken demi-glace, soy sauce, fresh ramen noodles, and untoasted sesame seeds.  I reduced the amount of soy sauce, due to sodium restrictions.

Catfish and Jicama Slaw with Watermelon Radish ~ Ingredients included cilantro, garlic cloves, Jicama, lime, watermelon radish, Amaranth, sesame oil, catfish fillets, rice flour, and black sesame seeds.  This meal lacked sufficient detailed directions for preparing the Amaranth; I’ve never prepared this grain and it was a complete flop, since the directions failed to quantify how much water was required to cook the grain.  While I enjoyed the individual meals, I wouldn’t have considered making these recipes on my own, so the Blue Apron experience definitely provided me with a cooking diversion that was enjoyable and delicious.  http://www.blueapron.com

~ In Closing ~

Meals need not be the same thing repeated over and over again; that’s boring and lacks thought.  Test your culinary skills by considering preparing dishes that are outside of your comfort zone and different.  Try making different recipes that might become new favorites.  While you’re at it, don’t forget to use quality prepping tools and also fresh ingredients that’ll make your recipe a success.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand.)