Monday, July 27, 2015

CULINARY MÉLANGE ~ A JOURNEY OF DISCOVERY


Product testing and tasting continues in my home kitchen.  Following are the latest products tested and tasted in my culinary journey of discovery.  Any one of these items would make for the perfect gift…hostess, bridal shower, birthday, anniversary, housewarming, other special occasion, or even yourself!  Each of these featured companies are deeply committed to providing natural and organic products that support local farming, local fishing, sustainability, and balanced nutrition.



Fishpeople Seafood ~ Albacore Tuna Thai Coconut Lemongrass Entree, Dungeness Crab Bisque, and Alder Smoked Wild Salmon Chowder ~ Each of these three varieties weren’t what I expected, especially based on the package’s image.  While each one had a distinct, albeit too subtle, fish and seafood flavor, the contents were too watery; chunks of the fish or seafood and vegetables were almost nonexistent, which detracted from the potential of each variety.  One package even boasted that the quantity was sufficient to “Feed One Hungry Person”; at only seven ounces of mostly liquid, it was hardly a meal, but more like an appetizer course.  After that experience, for the remaining two varieties, I made angel hair pasta and added the package contents over the pasta to have a slightly more substantial meal.  Again, while the taste was reasonable, the fish and seafood components were disintegrated, and any presence of vegetables, nearly non-existent.  I wish the contents had been a bit more comparable to the package’s image, since the image was beautiful and visually inviting; I also would’ve preferred the flavor profile to be a bit creamier tasting, versus watery.  Sometimes in the manufacturing and packaging process, aspects like I experienced do occur, which is unfortunate.  In addition to the sustainable fish and seafood used in the recipes, natural and organic ingredients are also used.  I do support their mission of sustainability and the fact that their products are wild caught and harvested in the U.S.  The other favorable aspect of the products is that on the packaging, there is a code where a consumer can trace where in fact their fish/seafood was caught; unfortunately the three packages I received had this information so blurred that I wasn’t able to query their website for this important detail. http://fishpeopleseafood.com



Honey Ridge Farms ~ Honey Crème Lavender, Honey Crème Coconut, and Balsamic Honey Vinegar
Both of the Honey Crèmes are made with pure raw clover honey and natural flavors, and were without a doubt the most delicious honey products I’ve tasted in quite some time.  These Honey Crèmes are the perfect addition to fresh fruit, homemade fruit preserves, homemade fruit compote, peanut butter, cheeses, beverages, pancakes, crepes, French Toast, salad dressings, etc.  My Take:  Give your plain yogurt some oomph by adding a splash of pure vanilla extract and a dollop or two to either the Honey Crème Lavender or the Honey Crème Coconut.  I added the Honey Crème Lavender to Greek yogurt, plus a generous splash of pure vanilla extract; after mixing well, I used this as a topper to a slice of fresh baked blueberry pie.  I also made some Chia Seed Pudding and for my sweetener, used the Honey Crème Coconut; I also added some dessicated coconut flakes to accentuate the delicious flavor of coconut.  Balsamic Honey Vinegar ~ My Take: This sweet and tangy Honey Vinegar was a perfect add to EVOO to make the perfect basic vinaigrette for a simple salad of chopped Romaine lettuce, chopped onion, and diced Roma tomatoes; no other seasoning was needed to round out this delicious and light summer dinner meal.  I thoroughly enjoyed taste testing these delicious natural products.  https://honeyridgefarms.com



Nature’s Bakery Fig Bars ~ Fig, Raspberry, Blueberry, and Pomegranate ~ I’ve always loved figs, whether fresh or dried.  Made from the best ingredients nature has to offer, each of these Fig Bar varieties were satisfying and delicious.  Key ingredients include ancient grains (amaranth, teff, and sorghum), fig paste, brown rice syrup, dried cane syrup, rolled oats, flax seed, and date paste.  Nature’s Bakery Fig Bars are also Gluten-Free, non-GMO, dairy-free, cholesterol-free, and free from artificial colors, flavors, and preservatives.  It’s no wonder why each of these Fig Bars hits all of the right sweet notes when it comes to healthy, delicious, and natural!  My Take:  Try crumbling them and adding to hot or cold cereal; they’re also delicious crumbled into some plain yogurt; each variety intensified the flavor profile; of course, enjoying them with a nice cup of coffee or hot tea was also spot-on.  https://naturesbakery.com



Wild Hibiscus Flower Company ~ Wild Hibiscus Flowers In Rose Syrup, Hibiscus Flower Extract, and Heart-Tee Blue Tea ~ Wild Hibiscus Flowers in Rose Syrup ~ A deliciously decadent way to embellish your yogurt, puddings, cheese platters, specialty spreads, French Toast, crepes, pancakes, specialty drinks, etc.  My Take:  The Rose Syrup is made with the essential oil of two-dozen Bulgarian Roses and fifteen handpicked Hibiscus flowers.  This is the perfect addition to fresh made lemonade, puddings, wines, mixed drinks, etc.  My Take:  I topped my Chia Seed Pudding with this culinary treat.  I also added a generous amount to my pancakes and French toast, including the delectable and edible Hibiscus Flower. Hibiscus Flower Extract ~ My Take:  I added the delicious Flower Extract to my fresh made lemon water.  Not only did it add a subtle berry taste to the flavor profile, but it also gave the beverage a beautiful pinkish-berry tinge, and a subtle taste of sweetness from the natural cane sugar.  Heart-Tee Blue Tea ~ This beautiful tea is made from pure Butterfly Pea Flower, which gives it a brilliant sapphire blue color.  Each tea bag contains a concentration of the equivalent of 16 flowers.  The flavor is subtle, refreshing and thirst quenching, and pairs well with fresh lemon juice, and a sweetener like honey or agave.  My Take:  There’s no need to brew the delicate Butterfly Pea Flower Tea with hot water; just fill a mug or glass with cold water, then add one tea bag and place in refrigerator for several hours, or overnight; the longer the tea bag remains in the container to “cool-brew”, the deeper and richer the blue color becomes.  To my “cool-brewBlue Tea, I added some lemon juice, several drops of the Hibiscus Flower Extract (which added a slight purple tinge to the liquid), and honey.  Little did I know I had basically created the traditional Thai welcome beverage known as "nom dok anchan".  I thoroughly enjoyed taste testing each of these quality natural products.  http://www.wildhibiscus.com

~ Beyond the Tastings ~



People’s Resource Center (PRC), Westmont, IL ~ This vibrant non-profit social services agency is a lifeline for in-need residents at the Westmont location (and also its Naperville location).  One of the main social services offered at each location is its food pantry; annually, PRC services the needs of nearly nine thousand food-insecure families, or over thirty-two thousand individuals; it is one of the DuPage County’s largest and busiest social services agencies for charitable outreach.  A great pairing with the Westmont location food pantry are the monthly cooking demonstrations offered to its clients.  Each demonstration is conducted by “Vacant To Vegetables Cooks”, a group of service-minded women that are passionate about healthy and nutritional cooking, charity, and community outreach.  Sessions emphasize healthier eating and cooking techniques, while utilizing what’s available in the food pantry, or seasonal from the garden; clients follow a cookbook as each recipe is explained and demonstrated, and then get a chance to taste each of the demonstration’s featured recipes.  Other services offered at both PRC locations include computer training classes, art classes, English language classes, a clothes closet, free books, counseling, inter-agency referrals, etc.  While most areas may have at least one food pantry, ongoing needs for volunteers, financial or food donations continue throughout the year.  I urge all of my readers to consider periodically cleaning out their home pantries of non-expired dried and canned food stuffs, and donating them to a local food pantry; consider donating a few hours a week at a food pantry, as well.  Another option is to sponsor a food drive at your place of work or worship and then present a food pantry with the collected items.  http://www.peoplesrc.org

~ In Closing ~

I’ve enjoyed taste testing these products, which are available at traditional brick and mortar retailers, as well as online retailers.  Be sure to check out each brand’s website and also their social media platforms to obtain additional information on each of these products and their entire line.

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

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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

Monday, July 13, 2015

OUT & ABOUT ~ WINE TASTINGS ~ PART TWO


I am not a wine expert and never represent myself as such.  I’m not adverse to wine tastings, because my assessment will always be honest and objective based on my oenophile intellect, or lack thereof.  I greatly admire wine experts who aren’t pretentious and who don’t make the assumption that everyone sipping the grape is as well versed as they.  I’m the type that will drink a white or rosé with beef, or a red with fish.  Over the years I’ve come to appreciate the taste of whites and rosé to that of reds, mainly because of the tannins and acidity.  I prefer wines to be crisp and genuine to the fruit where other characteristics don’t mire that honesty or integrity of the grape.  I’m not impressed with labels or price.  If I’m told a wine is a good vintage, but it tastes different to my palate, no matter how much rhetoric, if I don’t like it, I’ll never like it. 

Lastly, anything having to do with the senses, especially the olfactory and taste, will vary from individual to individual, so for one individual, expert or not, to tout the taste attributes of something, but another can’t understand or appreciate the rhetoric, it could very well be that that individual’s palate senses things differently than another is claiming.  It’s discouraging when a wine expert praises the attributes of a particular vintage or grape, and I just don’t get it.  I’m not a failure, just not an aficionado of the grape like they.  If I prefer my reds chilled, so be it. 

URUGUAY’S BODEGA GARZÓN WINES
(Seven Lions Chicago)

Recently, I attended an intimate luncheon with world-renowned Master Sommelier Gilles de Chambure, who presented three impressive wines from this region in Uruguay.

(Image from www.linkedin.com)
~ Wine Selections and Menu Selections ~

(Seared Tuna Niçoise)
My Choice: Chicken Cobb Salad
(Avocado, Bacon, Chopped Egg, Blue Cheese, Red Onion, and Russian Dressing)
Shared: Brussels Sprouts and Burrata Toast, Seared Tuna Niçoise
(Toasted Pine Nuts, Radicchio, and Apple Saba on Toasted Crouton)
Fritto Misto
(Fried Calamari, Shrimp, Smelt, Peppers, Fennel, and Ranch Dipping Sauce)


Wines Served: Garzón Sauvignon Blanc 2013, Garzón Albariño 2014, Garzón Tannat 2013

Palate Notes:  The Sauvignon Blanc and Albariño were crisp, light and fruity, acidic, and dry; both of these wines paired especially well with the Fritto Misto.  The Tannat was very dense, bold, had a thick fruitiness, and was quite dry.  While it didn’t overpower my menu selection, I especially enjoyed how it peaked my palate to the extent that when I went back to another taste of the Albariño, it was as if my palate was being calmed and soothed.  Midway through our lunch and wine tastings, Seven Lions Owner and Chicago Master Sommelier Alpana Singh joined us; the two Master Sommeliers proceeded to have a spirited and focused conversation about all-things wine.  Overall, the food selections were tasty at this area’s newest trendy, albeit noisy restaurant.  Our intimate group had a pleasant view of hectic South Michigan Avenue, just across the street from The Art Institute of Chicago and slightly north of Orchestra Hall.  Highly recommended.

~ Bodega Garzón Wine Bits ~

(Image from www.bodegagarzon.com)
Situated eleven miles from the Atlantic Ocean, in the southeastern region of South America and flanked by Argentina (west) and Brazil (north and east), this area is often defined as a picturesque Uruguayan Paradise.  Lush forests, rocky soil, and natural palm trees frame the picture-perfect landscape and topography.  These properties lend themselves to being the perfect growing condition and microclimates that result in grapes with unique properties that make these wines impressive.  Bodega Garzón Wines come from an area that has been richly blessed with terrain, climate, culture, tradition, history, people, food, and of course, wine.  Presently, wine tourism continues to make this area a preferred destination for wine tourism.  http://bodegagarzon.com/?lang=en  http://sevenlionschicago.com/www/

~ In Closing ~

(Image from www.bodegagarzon.com)\
When it comes to wine, Benjamin Franklin said it best…“Wine is constant proof that God loves to see us happy.”  And, when it comes to food and wine, Julia Child said it best, “Wine is meant to be with food – that’s the point of it.”

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!  And, don’t forget to enjoy the grape!

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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

Thursday, July 2, 2015

OUT & ABOUT ~ WINE TASTINGS ~ PART ONE


I am not a wine expert and never represent myself as such.  I’m not adverse to wine tastings, because my assessment will always be honest and objective based on my oenophile intellect, or lack thereof.  I greatly admire wine experts who aren’t pretentious and who don’t make the assumption that everyone sipping the grape is as well versed as they.  I’m the type that will drink a white or rosé with beef, or a red with fish.  Over the years I’ve come to appreciate the taste of whites and rose to that of reds, mainly because of the tannins and acidity.  I prefer wines to be crisp and genuine to the fruit where other characteristics don’t mire that honesty or integrity of the grape.  I’m not impressed with labels or price.  If I’m told a wine is a good vintage, but it tastes different to my palate, no matter how much rhetoric, if I don’t like it, I’ll never like it. 

Lastly, anything having to do with the senses, especially the olfactory and taste, will vary from individual to individual, so for one individual, expert or not, to tout the taste attributes of something, but another can’t understand or appreciate the rhetoric, it could very well be that that individual’s palate senses things differently than another is claiming.  It’s discouraging when a wine expert praises the attributes of a particular vintage or grape, and I just don’t get it.  I’m not a failure, just not an aficionado of the grape like they.  If I prefer my reds chilled, so be it.

SPAIN’S RIOJA WINES
(Joe’s Seafood, Prime Steak & Stone Crab)

~ Chatting with Jordi Viñals Matas; Director General, Bodegas y Viñedos del Marqués de Vargas ~ 

This special media event showcased Rioja Wines from Spain.  While at the event, I had an opportunity to briefly discuss the wines with a few of the principals.  Prior to the special tasting luncheon, attendees got a chance to sample a number of premier wines that included Vivanco Blanco 2014 (Bodegas Vivanco); Vina Zaco 2012 (Bodegas Bilbainas); Taron 4M 2011 (Bodegas Taron); Marques de Vargas Reserva 2010 (Bodegas y Vinedos Marques de Vargas); and Fernandez de Pierola Reserva 2005 (Bodgeas Fernandez de Pierola).

Overall, I found the Rioja Wines served at this special luncheon to be impressive.  Each wine selection seemed incrementally bolder, more full-bodied, richer, and drier with each subsequent course served.  The wines paired well with each menu selection, and although the wines were full-bodied and rich, none of them upstaged the delicate and complex flavors of each menu selection.  I especially enjoyed the Second and Third course wine selections and how they complimented the complex preparations and delicious tastes for each course.  The food offerings were outstanding, and this restaurant, exceptional.  Highly recommended.  http://www.wine.com/v6/Rioja/wine/list.aspx?N=7155+109+2370  http://www.joes.net/?loc=chicago


(Image from www.wineportfolio.com)

~ Wine Selections and Menu Courses ~


(First Course)
Spring Chopped Salad with Lemon Vinaigrette


Wine Served: Taron Cepas Centenarias 2010
Palate Notes:  This crisp red paired well with the delicate tang of the Lemon Vinaigrette without diminishing the delicate aspects of the vegetable medley and greens.

 (Second Course)
Roasted Alaskan Halibut with Black Garlic Butter


Wines Served: Vina Pomal Reserva 2010 and Fernandez de Pierola Crianza 2010
Palate Notes:  Both of these bold reds not only paired well with the Halibut, celebrating it as if it were meat; the Black Garlic Butter was a surprising element to the overall flavor profile.

(Third Course)
Prime Skirt Steak with Chimichurri & Grilled Shishito Peppers


Wines Served: Marqes de Vargas Reserva Privada 2007 and Carlos Serras Gran Reserva 2004
Palate Notes:  These wines were intensely bold, with bright acidity that accentuated the umami complexities of the Steak; the fresh flavor profile of the Chimichurri further complemented the subtle fire of the Shishito Peppers.

(Dolce)
Assorted Dessert Bites, Coffee and Tea


~ Rioja Wine Bits ~

(Image from www.finewineconcierge.com)
The Rioja Wine region is located in the north-central area of Spain (between Madrid and Bilbao).  The mountain range Sierra de Cantebria; the river Ebro; a cooling sea from the Atlantic Ocean’s Northwest; and, a warming sea from the Mediterranean’s Eastern influence this region.  The convergence of these natural properties produces ideal microclimates, which also impact the types of soils that give the grape varieties their unique properties. The result is a range of impressive wines that will please the novice palate as well as the seasoned oenophile.

~ In Closing ~

When it comes to wine, Benjamin Franklin said it best…“Wine is constant proof that God loves to see us happy.”  And, when it comes to food and wine, Julia Child said it best, “Wine is meant to be with food – that’s the point of it.”

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!  And, don’t forget to enjoy the grape!

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo from www.sugarlandwineandfoodaffair.com; all other photo credits as indicated, or represented by the specific brand and Wines from Rioja.)