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!

Kitchen Gift Guide 2012

I've already written about many of my favorite kitchen goodies from silicone spatulas to Microplane graters and the Vita-Mix blender. Here are some more things I appreciate most in the kitchen. They have each withstood the test of time, especially the cookware. Buy them for yourself or someone you love. 

I have every brand of cookware possible--Calphalon, All-Clad, Le Creuset--you name it. But the pots I use the most are from the Anolon Chef Clad line. They are handsome brushed aluminum with stainless steel and can be used on all cooktops and even under the broiler. In my experience they really hold up better than the other top brands and are cheaper. What more could you ask for? Right now the best deals (good discount and free shipping) are on the Anolon site. There is also a lifetime warranty. 

As much as I'd like to, I can't quite give up on non-stick pans. With every non-stick pan I've always found there are some compromises but the Zwilling Spirit line of non-stick pans give me everything I want. They are easy to clean, with a great non-stick Thermalon ceramic surface that has not chipped after almost 6 months of use. The pans are PTFE and PFOA free, heat resistant to 500 degrees! and really substantial with good weight and even heating, so no hot spots or buckling. The pans are pricier than some non-stick, but totally worth it. A must for crepes and eggs. 

I wouldn't have thought that I would get that much use out of this set of Trudeau colanders but I probably use them daily. They are just perfect for washing vegetables and fruit and draining pasta, I especially like the small one for berries. 

I have lots of ramekins and prep dishes, but I use these Trudeau silicone pinch bowls the most. They are very stable, grooved so they don't slip in your hands, yet bend for easy pouring. They wash up easily and I must say they are much prettier in real life than they are in this photo.

You are probably thinking I have lost my mind, but my Brother label maker now is permanently in the kitchen. I label almost everything that goes into the refrigerator and freezer. The labels peel off only when I want them to and there are no longer mystery containers lurking. My model is no longer available but any Brother model should be fine. 

More kitchen gifts and goodies 

Disclaimer: I received the Trudeau and Zwilling products as review samples. This post contains some affiliate links.

The Bus Cake, with Eggnog and Chocolate Chip Batter

Yep, it is indeed a bus-shaped cake.  You totally know that your life isn't complete until you've experienced the bus cake.  When most of us are out and about, buses are just another mode of transportation peppering the landscape. But to a certain 34 inch tall toddler, this mode of transportation is the most amazing thing ever.  Ever.  One never knew how much joy was to be had by a bus sighting until now.  His enthusiasm for this marvel of human innovation is so infectious, both Seth and I even find ourselves becoming genuinely excited when we spot a passing bus.  And a corresponding twinge of sadness when said bus moves out of sight.  Countless minutes have been spent doing Google image searches of buses, taking time to admire each and every bus on the page.  He is a delightful bus companion, radiating toddler glee while riding in this most favored vehicle, and every few minutes exclaiming "bus," as though I would have forgotten that we were on a bus.  Since it was his birthday last week, we decided to tackle a bus-shaped cake.  I made the icing and cake, and Seth assembled it into its bus form.  We originally wanted a double-decker London style bus, but we belatedly realized that much more cake would be needed.  Oh well... he recognized it immediately, exclaiming, "BUS!" and dove right in, so mission accomplished.  With the eggnog and chocolate chip batter and buttercream frosting, it was pretty tasty as well.

adapted from
cooking light pound cake

Ingredients
Cake:
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 tablespoon vanilla extract
3 large eggs
1 cup buttermilk
1/3 cup egg nog
2/3 cup semisweet chocolate chips

Icings:
1/2 pound unsalted butter
3 cups confectioners sugar, whisked
1 tablespoon heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
red food coloring

1/2 pound unsalted butter
3 cups confectioners sugar
1 tablespoon heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
black food coloring

Decorations:
4 mini chocolate frosted donuts
2 yellow chicklets for the front lights
2 red chicklets for the tailights

Instructions
For the icings:  Beat butter in electric mixer.  Add in sugar.  Mix in cream, extracts, salt, and red food coloring.  Set aside, and repeat process for the black icing.

For the cake:  Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.  In another bowl, stir eggnog and buttermilk together.  In mixer, beat butter and sugar on medium speed until light and fluffy.  Add in eggs one by one, being sure to mix well after each one.  Mix in vanilla extract.  Turn mixer to lowest setting, and alternate between adding flour and the buttermilk/eggnog mixture into the mixing bowl.  Once the flour and buttermilk mixtures have been incorporated, place batter in two greased 9x5 loaf pans and bake at 350 for about 50 minutes, or until cake tester comes out clean.  Cool in pans for 10 minutes then remove to cool on wire rack.

For the assembly:  Once the cakes have cooled, cut into rectangles by slicing off any ends and curved parts, you want nice rectangles to work with.  Spread red icing on one and stack the other on top.  Place donuts where they will eventually fit as wheels, and tracing around them, cut out chunks of the cake to make wheel wells.  We didn't think of this until after making the cake, which is why the wheels stick way out on the sides.  Spread red icing all over.  Spread the grey-black for windows.  Pipe grey-black around the windows using a a pastry bag or ziplock bag with a corner cut off.  Paint the donuts with the grey-black frosting, and use toothpicks to keep the wheels in place.  Add the yellow Chicklets to the front of the bus and the red ones to the back.