The Houndstooth Gourmet

~A Jar is Born!~

A few weeks ago, Smita of Crackpot Gourmet asked me to suggest a few names for her new No Name Chutney, as part of a contest. You see, she made a delicious new addition to her line of products; a spiced apple chutney with tamarind, and it needed a name. Smita got the market- goers involved in her process of creation.

No Name Chutney reminded me of the first time I ate a curry. It was slightly spicy green chicken curry that was served with chutney for garnish. I liked it immediately, and began cooking with chutney, adding it to pork and chicken dishes. I also found that chutney makes a wonderful topping to a warmed brie, when tucked under the top rind just before it is baked. A new way of looking at jams was born in me; they’re not all sweet concord grape and strawberry!

No Name Chutney, to me, needed a name that reflected Smita’s use of Indian spices in her jams. She has a real knack for taking sweet fruits and complimenting them with pepper, chilies and other spices to create a balance of flavors that delights the tongue all over.

Guess what? I won!

Frank came up with the clever notion of “Indian Summer”, but it was my “Let’s Chaat” (chaat, get it?!!!) that won and was on the label when I visited the market last Friday. For my prize, I get to pick 3 large jars of jam. I told Smita that I wanted to spread out my pickings (I didn’t want any going to waste) and so I picked 1 jar of Kiss of Kerala. Kiss of Kerala is a strawberry jam punctuated with  gourmet Indian pepper and lime juice.

Smita suggested that besides enjoying it over toast or with cheese, that I do as she does and use it in a sauce for savory dishes, such as with lamb. After searing the meat, add red wine and a bit of the Kiss of Kerala to make a sweet and savory reduction to accompany the lamb (or pork, duck).

I can’t wait to try this out, and I’ll post a recipe and some pics when I do.

Visit Crackpot Gourmet’s website here to find out how you can enjoy these wonderful preserves.

~Mount Olympus Berry Farm~

Mount Olympus Berry Farm is located between Richmond and Fredericksburg, VA. They grow strawberries, blueberries and blackberries on their pick-your-own-farm. Fortunately, they also bring their fruit and produce to producer-only Northern Virginia markets.

Blueberries and blackberries looked amazing, so I picked up a box of blueberries. I’m not sure how I want to use them, so I froze them on a parchment lined baking sheet, in a single layer. Shortly, I’m going to retrieve them and store them in a zipped baggie. That way, I can use them as needed without any effect on how good and juicy they are.

~Susie’s Cookies~

Susie’s grandparents came to America in 1923. With them, they brought their recipe for Swedish Fruit Drops. But, don’t think Dots, think a melange of nuts (pecans, almonds and brazil nuts) with dates and candied cherries and pineapple. This cookie is gourmet GORP!

Susie uses a trusted source in New Jersey for her nuts and other ingredients. She also uses the finest chocolate in her cookies, including the Oatmeal Carmelitas. In her Blueberry Oatmeal cookies, Susie uses blueberry wine to rehydrate the dried blueberries. You can really taste the quality that Susie takes great measures to ensure comes through in her cookies.

Susie’s daughter-in-law is helping to build her website. Check out www.susiescookiesyahsure for more information.

~D&S Farm~

D&S Farm from Southern Maryland and at the Del Ray farmers market will have raspberries and blackberries in the next week or two, as well as peaches.

~Toigo Orchards~

Toigo Orchards from Shippensburg, PA will have peaches by the beginning of July. They will also have mirai corn again this year. Keep an eye out for it wherever you find Toigo. It is hands down some of the most delicious corn there is.

 Toigo’s hot-house tomatoes were a big seller, given the salmonella scare we are in the midst of. This is why it’s so good to know the source of your food, and the farmers that grow it.

Until the next At the Market, eat and buy local when you can.

 

 

Tags: Alexandria, farmers markets, Uncategorized by Ramona
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I’m just doing another blog on Don Rockwell for the week.

I’ve been asked to blog on a local food board, similar to eGullet food blogs for those of you who follow eGullet. Don Rockwell is a collection of almost 3000 members who meet virtually and in person, and gather over food, discuss restaurants, share cooking techniques, give advice and talk about anything you can think of when it comes to food and things related to food, in the Washington DC region and beyond.

If you’ve never checked it out, go over to http://www.donrockwell.com. To follow my blog and get techniques and recipes for the food you see pictured on The Houndstooth Gourmet, such as Banana and Sour Cherry Bread above, click here.

 We’ll be returning to our normal programming next week!

Tags: Uncategorized by Ramona
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Basic stock making is essential for the professional chef as well as the home cook. Yet, many of us, including me, are intimidated by the long and seemingly elusive process. However, if you have made chicken soup-you have made stock. Stock-any stock-is bones, meat, vegetables, herbs and spices-and no salt.They are the foundation (the fond) of good cooking. Stocks can be used in their simple form in soups, and also used to flavor other dishes and sauces. Whether reduced to a glace, or used to make sauces (the French term sauce comes from the Latin salsus-to salt), stock is an essestial element, which is why it is so important to have on hand. Once you’ve made it you will appreciate the difference between the canned or boxed stuff, and the real thing. Now, I still buy premade stock when I run out of homemade-I just make sure it is good quality.

 I’ve been making chicken stock for a while now, and while I’m the first one to improvise in the kitchen, I thought it would be a good idea for me to make a batch of chicken stock according to a more classic method. Although I feel my previous efforts, which involved placing all ingredients into a pot and simmering for hours, yielded good results, I made some observations with the following method. First, the scum/protiens/impurities which float to the top once a boil is reached were much more intense when the chicken cooked first without any other ingredients. Once the initial scum was removed, the stock remained without scum and had minimal foam throughout the remainder of the cooking. Second, while I did refrigerate the strained stock overnight to allow the fat to congeal, the fat was remarkably minimal. Third, I placed the strained stock into an ice bath to minimize the possibility that bacteria would grow as the chicken slowly cooled. Bacteria grows between 40 and 45 degrees Farenheit. My stock reduced in temperater from the mid 90 degrees to 60 degrees in about 20minutes (stirring occasionally)before I refrigerated it. Fourth, placing the herbs and spices either tied together or tied in a bouquet garni and placing them in after I skimmed the scum allowed all of the flavors to stay with the stock and not get taken in the process of removing impurities.

Overall the end result was deep in color with minimal cloudiness. A consume-it is not-but perhaps there is a method to the more meticulous madness of allowing the bones to be placed in cold water and allowed to heat gently (thus the rising of slowly coaguated proteins to the top) . Additionally, simmering the stock gently over a few hours keeps the proteins/scum from churning back down into the stock, and makes it easier to skim.

Basic White Chicken Stock

yields 6-8 quarts, depending on the size of your pot

Ingredients

• 2 1/2-3 lbs. chicken wings
• 2 lbs. chicken necks
• 3 carrots, peeled and chopped into 2 inch pieces
• 2 onions, first layer of skin removed and halved
• 1 leek, whites only, thoroughly washed and cut into 2 inch slices
• 3 celery stalks, cut into 2 inch pieces
• 2 Tablespoons dried thyme, or one bunch fresh thyme
• 1 Tablespoon peppercorns
• 2 bay leaves
• 1 bunch fresh parsley, washed and tied with kitchen string

Directions

Fashion a bouquet garni for the thyme, peppercorns and bay leaves. To do this, cut a sqaure piece of cheesecloth and place ingredients in the middle. Bring the sides together and tie the top with kitchen string to make a sac.

Place chicken and bones into stock pot and fill with cool water to cover by 2 inches.

Slowly bring water to a slow boil.

Allow scum to form on the surface and skim thoroughly

Add vegetables, parsley (tied), and bouquet garni

Bring stock to a simmer and place lid on as to allow steam to escape

Simmer for 3-4 hours.

Skim scum as needed

Gently and slowly strain stock. If your solids are in a basket*, remove basket and strain liquid through a fine mesh strainer, cheesecloth lined collander, or chinois.

Place strained stock into an ice bath and cool.

Store covered in the refrigerator for at least 5-6 hours, or overnight preferably.

Skim solidified fat that has risen to the surface

Store stock in individual containers or plastic bags and freeze.

*see pictorial-I use my large pasta pot with insert to make stock.

Tags: stock, Recipe, chicken, Uncategorized by Ramona
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Thank you Tanya of Veggie Love for bringing the 16th Annual Chocolate Lovers Festival to my attention. I wanted to post this because part of the proceeds benefits a great cause, Our Daily Bread.

What could be a better pick-me-up in the middle of the “winter blahs” than chocolate? This event held in Old Town Fairfax offers not only chocolate, but fun for the whole family.

Who’s up for some chocolate chip pancakes?

Directions

Tags: festivals and fairs, Uncategorized by Ramona
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I know that sound of these birds by now. Sounds kinda like a laughing monkey and it’s LOUD. So when I hear this sound I look out to my wooded back yard to scan for huge black and white wings flying between the trees. This pair of Pilleated Woodpeckers visited my feeder and thought the bark-y tree was fascinating- for a couple minutes at least. Thank goodness they took mercy on the lovely tree and refrained from de-barking it. Have you ever seen on of these things shear bark off of a tree? Those beaks are serious!

Anyway, it’s too warm for soups, stews and braises which help me cope with the lack of sunshine in the winter. Nevertheless, I think some biscotti will cheer me up. I think I’ll make some after I take the pups for a walk.

Tags: Uncategorized by Ramona
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