More Books for Cooks 2012

You know the drill, if you want your gift to arrive by December 24th, today is the last day to order with free Super Saver Shipping on Amazon. Of course, you could just go to a bookstore instead! 

Every year there is a whole new batch of cookie books. Dozens I dare say. Here are a few worth your while. The Daily Cookie is written by a blogger I consider a friend, Anna Ginsburg. She is a baking whiz! Her blog is Cookie Madness and she is a past winner of the Pillsbury Bake-Off. Anna's recipes are very well-tested and never terribly complicated. Bar cookies, drop cookies, sandwich cookies and brownies are all included. Most recipes have photos and for each cookie and each day of the year there is a holiday or special event you can learn about. 

Simply Sensational Cookies is another major cookie compendium. What I like about this book is that each recipe is rated--from easy to complicated so you know what to expect. The lovely photos are from White on Rice Couple bloggers, Diane Cru and Todd Porter. 

Tate's Bake Shop: Baking for Friends is a more general baking book, but I include it because I think many will be familiar with the cookies from Tate's Bake Shop. The recipes in this book are very clear and easy to follow. 

Cookies for Grown-Ups is a truly unique book, with lots of savory cookies, sophisticated flavors (like pink grapefruit and poppyseed or green apple, horseradish and ginger) and boozy ones like lime and tequila or Cookie Mary with all the flavors of a bloody mary! Ok, it's a little wacky, but fun. 

For those who choose savory over sweet, a nice option is Salty Snacks, which features recipes for chips, crackers, pretzels, dips, crostini, and all kind of goodies that go with drinks. It's a great book for those who like to throw cocktail parties. 

Another cool book inspired by a farmer's market is In Season, by food editors from New York magazine. This is not a regional book and should be useful for just about anyone in the country (ok maybe not Alaska or Hawaii!) The recipes come from different restaurant chefs and I like that recipes are from all corners of the globe, some traditional and many are modern. I have bookmarked Michael Anthony's Green Garlic Sauce, Cauliflower Tabbouleh and Sake-Poached Cherries. I just wish the book wasn't organized by season since in many places seasons overlap. 

Most regional and farmer's market books disappoint me. But two really impressed me this year. My favorite was Pike Place Market Recipes. Seattle local Jess Thomson has gathered and developed recipes using the abundance of that legendary market. But you don't have to live in Seattle to make recipes like Pulled Pork Sandwiches with Stumptown Barbecue Sauce, Carrot Soup with Cumin and Honey, Hot Sweet Mango Pickles or Marche's Mussels with Pernod Cream. I particularly like the 10 Ways tips that feature suggestions for how to use apples or bread or charcuterie. The photos of locals vendors and dishes add to the pleasure of this smaller format volume. 

A lot of pretty books this year didn't have much substance when I digger deep into them, and a few failed when I tried some recipes. But Southern Comfort really impressed me. Recipes like Oyster Swiss Chard Grain with Country Bacon, Grilled Calamari stuffed with Cornbread and Collards and Potato Gnocchi with Mustard Green Pesto all feel new and exciting yet familiar. I think this book went largely under the radar for most people but it's a good one. 

Disclosure: This post contains Amazon affiliate links. 

Easy Almond Cookies Recipe

This is the easiest almond cookie recipe ever. And I bet you could use an easy cookie recipe about now. It requires only a few ingredients and you prepare the dough in the food processor so making them takes maybe 10 minutes and there's barely any clean up. They are a variation of almond macaroons, rich and chewy with just a little crunch from the almond on top. The secret is a hint of almond extract, and to really processing the ingredients until they make a very easy to work with dough.

I was recently sent some almonds from the Almond Board and I was looking for a good way to use them. There are lots of similar recipes to this one, but the comments on Epicurious led me to make a crucial change in the recipe. I cut the sugar in half. I also made slightly larger cookies than the recipe calls for and skipped dusting them in confectioners sugar. It might seem odd to add almond extract to almond cookies, but without it they can be a little bland. Because they are such dense little bites, they won't crumble making them good for travel or shipping. They are gluten free and have no added oil or butter.

While no one eats cookies for health purposes, these are pretty healthy. Lots of research has been done on almonds and they are a true nutritional powerhouse very high in manganese, vitamin E and magnesium and eating them lowers cholesterol and reduces the risk of heart attack. So eat them in good health!

Easy Almond Cookies
Makes 14 cookies, but recipe can easily be multiplied
adapted from a recipe published in Gourmet magazine, 1997

Ingredients

1 cup blanched almonds, whole or slivered
1/3 cup sugar
Pinch salt
1 egg white
1/4 teaspoon almond extract
14 whole almonds

Instructions

Preheat oven to 350 degrees. In a food processor combine the almonds, sugar and salt. Process until very finely ground. Add the egg white and almond extract and pulse until the dough comes together. Roll the dough into 14 evenly sized balls, and place on a parchment lined cookie sheet. Press one almond into the center of each cookie, pressing down slightly.

Bake for 10 minutes or until just starting to show a hint of gold. Let cookies cool on the pan, then transfer to an airtight container.

Enjoy!

Pomegranate Banana Dip, Sugar and Spiced Tortilla Chips, and Red Laser App

Today we're reviewing a free app called RedLaser, and pairing this review with another type of app... chips and dip!  When I saw this opportunity through Daily Buzz Moms to use a list making and shopping app for the iPhone (the app also works on the Android and Windows Phone), I thought, maybe, just maybe, now I will become a person living in the year 2012 (almost 2013-where does the time go!).  So I seized the day and all that carpe diem jazz.  I decided to just take the plunge into this new era of life.  One filled with order and ease and apps, to make everything in your life run smoothly.  A whole new Jenn...  To read the full review, hop over to our brand spanking new Review Blog page!  It is an interesting app, and worth a read.

Pomegranate Banana Dip

Ingredients
8 ounces cold mascarpone cheese
3 tablespoons confectioners sugar
1 small, ripe banana
3 tablespoons pomegranate juice
2 tablespoons grapefruit juice
1 teaspoon grapefruit zest
pinch salt
1/4 cup pomegranate seeds (arils), plus more for serving

Instructions
Place mascarpone and sugar in bowl of electric mixer and beat on medium speed. Mix in remaining ingredients.  Sprinkle top with additional pomegranate seeds.  Serve with Sugar and Spiced Tortilla Chips and fruit (I like it with apples).

Sugar and Spiced Tortilla Chips

Ingredients
4 tortillas, each cut into 8 equal size wedges
1 tablespoon canola oil
1/2 teaspoon ground cinnamon
2 tablespoons turbinado sugar
1/4 teaspoon ground clove
pinch salt

Instructions
Place tortilla wedges in bowl, toss with oil, cinnamon, sugar, clove, salt.  Use tongs to distribute oil and seasonings as evenly as possible on the tortilla wedges.  Bake at 350 for about 8-10 minutes, until crispy.  Serve with dip.

Orange and Anise Cookies

I love all the nuances and quirks of people.  They can be so strange and fascinating.  For instance, take Seth and me.  We love pajamas.  Love them.  Nothing makes us happier than being all cozy and comfy at home.  But when we eat, we rarely use paper plates and paper napkins.  We get out the place mats and plates and utensils and cloth napkins, even when we get takeout Chinese or pizza.  And we eat like this while wearing pajamas.

There are many things that Seth doesn't eat that I enjoy.  I love fruit and fruity desserts.  Seth doesn't. And it is a bit random what I actually find worth making for myself (and Max) and what I don't think is worth it.  Like cheesecake - I won't make it.  Even though I adore it and used to have my mom make me some for birthday cakes growing up.  But banana bread is a yes.  Desserts with peanut butter are generally a no (Seth hates peanut butter in sweets).  But I make apple pie at least once a year.  These cookies are also a yes.  Seth doesn't particularly love anise, but Christmas isn't Christmas without these cookies for me.  They are adapted from my dad's mother's famous recipe.  They are like anisey, orangey little cakes with a cream cheese frosting.  And I crave these every year.  So while peanut butter blossom cookies won't make the cut on the holiday cookie list - these are always at the top.

Ingredients
For the cookies:
1 cup sugar
1/2 cup unsalted butter, softened
1 egg
1 egg yolk
2 1/2 cups flour
1/2 teaspoon kosher salt
2 1/2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon orange zest
1/2 cup whole milk or buttermilk
2 teaspoons anise extract
1 tablespoon fresh orange juice

For the icing:
8 ounces cold cream cheese
6 tablespoons unsalted butter, softened
2 cups confectioners sugar
1 1/2 teaspoons anise extract
1 tablespoon orange juice
pinch salt
pinch allspice
1/4 teaspoon vanilla extract

Instructions
For the cookies:
In a medium bowl, mix flour, salt, baking powder, allspice, orange zest.  Cream butter and sugar.  Add egg and egg yolk, and beat until incorporated.  Add milk, anise, and orange juice into the butter mixture.  Slowly stir in flour mixture.  Once the flour has been incorporated, refrigerate the dough for a few hours or overnight.  Bake at 350 for about 8-10 minutes.  Once cool they have cooled, frost with the cream cheese icing.

For the icing:
Beat cream cheese, butter, and sugar in mixer.  Add in remaining ingredients and beat gently until a spreadable icing remains.  Feel free to add more sugar if the icing is too liquidy, or to add more liquid if it is too stiff.

Saeco Syntia Focus Espresso Machine Review

The Saeco Syntia Focus espresso machine is the most impressive kitchen appliance I have ever had the pleasure of reviewing. I never thought I would actually be reviewing any kind of coffee maker because while I frequently drink espresso in Italy (as in multiple times a day) I rarely drink coffee at all in the US. So no regular coffee maker fits the bill for me. It's either an Italian espresso machine and a top quality Italian brand of coffee (illy is my preference) or why bother? 

First a little story. When I was in Italy this past October I ended up in Parma a little too early for an appointment with my guide, so I went to get an espresso with my driver, Gianni. He told me he had an espresso machine at home that he and his wife use every day, and proudly that it came from Saeco, a company headquartered near Bologna, his home town. Saeco first launched a completely automatic espresso machine for home use in 1985 and purchased the iconic Italian brand Gaggia in 1999, and then in turn was purchased by electronics giant Philips in 2009. 

I have not tested other espresso machines, but I can tell you what I consider the top 10 advantages of the Saeco Syntia Focus. 

1. Small. The machine take up less counter space than a traditional coffee machine and grinder.

2. Flexible. Each cup is brewed exactly as you like (espresso or "long" American style) or hot water.

3. Easy. Actually it's super easy to use, no fancy settings or complicated programming options.

4. Economical. Because you only make what you want, not a whole pot. 

5. Versatile. A small second reservoir allows you to add another kind of ground coffee (like decaf). 

6. Fresh. It uses a ceramic grinder to grind each cup to order.

7. Quick. Start up takes less than a minute and a half out of stand by mode.

8. High quality. It produces great cups of coffee including espresso with real crema.

9. Sleek. This is a stylish machine you enjoy having on display on your counter.

10. Foam. It features a steamer for quickly frothing and heating milk. 

The negatives for this machine would be if you prefer super oily dark roasts, those beans can clog the grinder over time. Or if you are a real control freak and want a less automated machine. And it's pricey. I've seen it on sale with free shipping for as low as $699 but the list price is $999.

So is the Saeco Syntia Focus right for you? If you want to enjoy espresso and cappuccino at home, in addition to regular American style cups of coffee, it just might be worth the splurge. And you know, this is the season for splurges.

Disclaimer: This product was provided to me for review purposes. I was not paid to write this or any other post.  

My Favorite Neighborhood Shops for Speciality Foods

The Candy Store is a cute as a button (make that button candy) little shop with sweet staff including the ebullient proprietor, Diane and her husband turned candymaker Brian. If you're a brittle fan do try Brian's coconut curry cashew brittle. I could tell you about my favorite candies in this store like the marshmallow ropes, peanut butter malt balls, or the realistic French "river stones" each filled with a surprise of apricot paste, marzipan, almonds and a thin layer of chocolate, but really, what fun would that be?

Head over to the store to discover something that makes you happy--something from abroad like a Cadbury Flake bar, or from your childhood like Zotz or Pop Rocks. Try a sample of matcha caramels or chocolate covered pistachios. Some items available online. Candy is one of the last affordable luxuries and it makes people smile! If that isn't reason enough to indulge, I don't know what is.

Cheese Plus is hands down, the best specialty food store near my home. The prices can be a bit on the high side, but owner Ray Bair carefully chooses every item and if you want a great bottle of jam or my friend Alison's fabulous chutney or fresh pasta, the best couscous, or outstanding salami, this is the place. It's not a big store, but there is plenty to choose from and I've never bought anything that disappointed me. You can easily put together a picnic basket, gift box or find just the right hostess gift here not to mention holiday gift. 

Right now they have those exquisite Robert Lambert fruit cakes with rare citrus, Rustichella d'Abruzzo panettone in flavors like fig and chocolate or cherry. A perfect stocking stuffer? The truffle trio with honey, salt and carpaccio at a very attractive price. The store really knows cheese well, as you might expect. In fact, right now if you sign up for their cheese of the month club you'll get a pound and a half of cheese each month and won't pay a penny for shipping. If you have questions or want to find something special in that department, this is a good place to look.

David's Tea is a Montreal based tea company with stores all over the place and a huge selection of tea. I spoke with the David Segal, the co-founder and he told me all about the teas and blends he creates and carries--black, green, herbal and even non-tea varieties such as his fruit and vegetable based infusions. I think its fair to say it's his passion for tea and sharing the pleasure of tea that has led to his success. Visiting the store I've always been warmly greeted and offered a sample or two plus the opportunity to smell any of the teas I like.

David's Tea strives to make tea accessible for the newbie with creative and exciting flavors like Vanilla Orchid, Coco Chai Rooibos and Ice Cream Cake, a black tea flavored with white chocolate, vanilla, carob, sprinkles and little bits of freeze-dried ice cream, and yet satisfies the tea connoisseur with a great selection of oolong and puerh teas and more. They also carry a nice selection of exclusively designed unique tea accessories like tea cups and infusers and have lots available online. The tea collections are seasonal so of course, there's a Winter season collection with flavors like Cookie Dough, Banana Dream Pie. Chocolate Chili Chai and Alpine Punch. 

Buyer's Best Friend Mercato is a tiny retail store in North Beach. I've been told the Haight location is much bigger but this is the one that's closest to me. I like being able to find local treats like Clarines Florentines, Oren's Kitchen enticing nut mixes (like wild rosemary almonds or Indian Ajwain cashews) and Dang Foods utterly addictive toasted coconut chips. North Beach is looking up these days with more and more great restaurants and shops. Don't miss this one if you're in the area.

Bonus online store
I have been lucky enough to try a sampling of some of the items available from New York Mouth. While the name might suggest only items from or for New Yorkers, they actually have good stuff from all over the country. And by good stuff I mean artisanal and hand made edibles. Some of my favorites have been  Kings County Jerky Co. sweet and garlic Korean beef jerky, Spoonables thick and rich caramel sauce with sesame seeds, zingy Rick's Picks handy corn relish, The Uncommon Pickle's pickled cherries and award winning Sour Puss Pickles pickled ramps. While this is only an online store, shopping, picking goodies or gift collections is as much fun as receiving the treats creatively wrapped up in corrugated cardboard, orange tape and a reusable canvas bag. 

The Candy Store
1507 Vallejo St @ Polk
San Francisco

Cheese Plus
2001 Polk St @ Pacific
San Francisco

David's Tea
2123 Polk St @ Broadway
San Francisco

Buyer's Best Friend Mercato
450 Columbus Ave @ Vallejo
San Francisco

New York Mouth (online only)

Disclaimer: I have received some review samples from David's Tea and New York Mouth. 

Prosciutto and Papaya Skewers with Basil and Raspberry

I find it fascinating that a miniature stick of wood can make something instantly party-fancy.  Yes, party-fancy is a term.  Or it will be.  I'm sure of it.  2013 is a blank canvas at the moment.  I can color it however i want!

If you just threw some basil, prosciutto, papaya, and raspberries in a bowl, it would basically be a salad. And my heart would break just a tiny bit.  Salad, in theory, tends to make me sad.  Though in practice I do actually enjoy them...

But stick the same ingredients on  toothpick - and yes, I can get excited about that. The miniature stick of wood turns the salad into such cute and festive party appetizers, I become smitten instantly.  The toothpick - Oh, it's magic!

Ingredients
basil leaf
prosciutto, torn into chunks
papaya - cut into chunks
raspberry
toothpicks

Instructions
Place one of each on a toothpick.  I liked doing them in the following order - basil, prosciutto, papaya then raspberry.  Serve and eat!