Archive for July, 2006
Petrossian Salmon Roe is often referred to as red caviar, and you know how we love caviar with a nice pâté and a flute of bubbly (hiccup!). This particular brand, packaged in an isothermic case, is esteemed for its large, firm beads and succulent sweetness. It’s harvested then lightly salted using traditional methods from Russian fisheries.
Celebrity chef Rachael Ray swears by her Furi Coppertail Santoku knives, which have made the journey to us from the kitchens of Japanese foodies. Both lightweight and attractive, the knife’s scalloped blade and rounded edge make for more versatility as you chop, slice, julienne, and dice. The copper plug in the knife handle isn’t just for aesthetic reasons either—it helps to counter-balance when you’re in danger of missing your target.
If you’re one to teeter on the daring side of dining, you might someday want to try raw milk cheese. Jasper Hill Farm makes three great varieties. There’s Aspenhurst, a cloth bound cheddar-style cheese that’s always yummy. Bayley Hazen Blue is a natural rinded blue-veined cheese with a dense, chocolaty paste that melts on the tongue like butter. Rounding out the trio is Constant Bliss, a soft, mold-ripened specialty. The name says it all.
Check out this stylish water jug, with a lid mechanism, that opens when you poor but otherwise keeps foreign objects out and icecubes, slices of lime etc. in. A brand new water jug from Menu is tall, slim and simple – specifically created for the purpose it was intended. The mechanism which automatically opens when you pour, ensure that foreign objects stay out and ice cubes, slices of lemon and mint leaves stay in. Design: Pil Bredahl
CMB Sweets’ creator came home from the farmers market one day with a bushel of succulent strawberries. After stuffing herself silly, she had a bright idea. With a load of sugar, a handful of delightful recipes and a big pot, she began making jam. Her friends and co-workers were the first to receive jars—but they wanted more. So she began cooking up apricots, figs, peaches and raspberries and distributing the confections to larger crowds. Only locally grown seasonal fruits are used and everything is made in small batches. It’s fancy food without the fancy price.
Jessie Steele’s lively hostess aprons are created for the domestic goddess who favors a flattering silhouette (don’t we all!). The flirty patterns and heirloom qualities hark back to the romantic aesthetics that June Cleaver adored in the ‘50s, but this edgy skull design is thoroughly modern and appeals to men as well. Check out the stunning variety of styles, patterns and colors that are sure to up the ante in any kitchen.
You haven’t enjoyed a proper burger until you’ve tried Rogue Creamery’s gold medal blue cheese. Have your pick of subtle, smooth flavors: Oregon Blue Vein (the first made on the West Coast), Crater Lake Blue or Smokey Blue. Crater Lake is certainly the most robust, made from a complex blend of molds from around the world. For a taste of something sweet, light your fire with the delicious Smokey Blue. Any of these award-winning flavors will take your palate to new heights.
If you love bread pudding and similarly dense sweets, you are going to love plum bread by Elizabeth Botham. It’s an intensely rich and moist treat, packed with summer’s most delectable fruit—plums, of course. Its shelf life is said to be incredibly long. We can only assume this is true: it never stays in the cupboard for more than two days.
When we discovered French brandy butter, we were nearly rolling on the floor in epicurean ecstasy (the only thing stopping us from getting dirty on the linoleum was a freshly pressed Prada suit). Gordons brand of edible luxury is made from a traditional family recipe and generously flavored to give it a genuinely homemade taste. Pair it with mince pies, plum puddings or Elizabeth Botham’s delicious plum bread, which we recently listed. Also try it as a cake filling or topping.
The person who invented cheese in a can is one designer we’d rather not meet. As you know, we have discerning palates and sometimes only Swiss and French-style cheeses will do. Leelanau Cheese Company produces handmade varieties from fresh cow’s milk. The creamery is part of Black Star Farms’ on-site wine tasting room where you can watch the talented cheesemakers at work. Vegetable rennet is used to coagulate the milk without colors or preservatives.