Hounds in the Kitchen Gift Guide 2009

The holiday shopping days are upon us.  I put together this list of presents ideal for the locavore, gardener, or cook on your gift list.

If you have the time, please shop locally to support your local economy and small businesses.  If you prefer online shopping, click on the pictures for links.

Local ingredients - visit Local Harvest or your farmer's market to gift a CSA subscription.  Alternatively, put together a basket of local ingredients from your area.

Unique ingredients - Recently the folks at Marx Foods gave me 13 salt samples to review.  A sampler of ingredients (Marx also sells meat, mushroom, and sea vegetable samplers) would be most welcome in a food loving home.  You can also find specialty items at a gourmet grocery stores like Hill's Market or Weiland's in Columbus.

Cast Iron Cookware - Our iron skillet and griddle see an enormous amount of use.  Cooks will appreciate that a gift of cast iron is a gift that lasts generations.  If you are on a budget, cast iron cookware can be found with careful searching at thrift stores.

Food Mill - a manual powered puree maker is perfect for pumpkin, apple, and tomato sauce.  I have found food mills at thrift a few times too.

Stoneware - A pizza stone and stone baking pan are must haves in my opinion.  I recently received stoneware muffin pans and they are wonderful too.  Stoneware heats more evenly than glass or metal and naturally nonstick seasoning forms a perfect crust on baked goods.

Vacuum Sealer - not a must have, but a nice tool for gardeners and those who purchase in bulk.  I recently posted all my thoughts about vacuum sealers.

Plants - Most gardeners I know are plant collectors.   Gift givers could choose a specialty indoor plant (tropical fruit trees like lemon and bay leaf are fun) or gift certificate to a local nursery.

Seeds & Tools - Many seed suppliers are sold out right now but will begin restocking in the spring.  Seeds of Change and Seed Savers Exchange (my favorite suppliers of rare and heirloom seeds) both have gift certificates available.  They also sell quality gardening tools.

Cool Clothes - Columbus local shop Skreened prints your designs (or choose from thousands of independent designs) on American Apparel ethical t-shirts and totes.  They ship worldwide and have an awesome deal  currently of 15% off + $10 giftcard on purchases over $35.  Use code EVERGREEN at checkout.  I'm partial to those friend's shops Earth Flutter and Restaurant Widow.

Earth Friendly Water Bottle  - Gardening and cooking is hard work.  Our store, Baying Hound, sells a wide variety of stainless steel water bottles, carriers, and eco accessories.  Locals get free delivery and the coupon code FREESHIPPING gets free shipping nationwide on orders over $40. You didn't think I could write a gift guide without including Baying Hound, did you?

Donations - Many families are doing away with tangible gifts and replacing them with charitable donations.  If your recipient is of a like mind, consider donating to a food preservation society like Slow Food, organization for ecological farming like Ohio Ecological Food and Farm Association, or a community garden.

Happy gift giving this holiday season!

Finds at Fabulous Food Show

With a light crowd and quick pace, I was able to visit the entire floor of the Fabulous Food Show on Friday night before the Ruhlman/Keller conversation.

The fine folks at Blue Jacket Dairy offered samples of their gretna grillin' cheese and cheese curds.  I am already a huge fan of the delicious gretna soft cheese, especially when crusted on a hot skillet. Owners Angel and Jim King said they will be at the Worthington Farmer's Market every other week starting in January.  Their cheeses can also be found at Weiland's market locally.

I enjoyed talking to the farmers of Covered Bridge Gardens about how corn grows and their four colors of popcorn.  A local mill stone grinds some of their crop into cornmeal.  (Did you know that cornmeal can come from the same corn grain as popcorn?  I didn't!)  They also offer a CSA for people local to their Ashtabula county location.

Edward Gordos, distributor of Middlefield Original Cheese Co-op and pictured above in the apron, was generous with his time and cheese samples.  He explained that the Middlefield co-operative had operated for fifty years but was suffering from lack of hand milking amish farmers due to low prices in the mid nineties.  His distributorship helped the farmers and cheese makers transition to more artisan products and begin retail sales, including distribution to Whole Foods stores in Ohio and Kentucky.  Their business is growing and this year they started marketing organic cow's milk, 100% grassfed cow's milk  and goat's milk varieties.  All milk used in the making of the cheese is hormone and steroid free and comes from Ohio cows.  Most importantly, the varieties I tried were tasty!

The Ohio apple people had a busy booth tasting apple varieties.

Many of the rest of the booths were occupied by processed seasoning mixes, gimmicky cooking "tools", and prepared ready to eat foods.  Celebrity chef appearances are the other big draw to the Fabulous Food Show, although I attended none except the aforementioned Keller/Ruhlman interview.

I was intrigued by two non-edible exhibits.  Sillycone Inc. was an exhibitor showing off their freezer, oven, and microwave-safe BPA free silicone food trays.  While not an entirely new concept, Sillycone is innovative in their letter, number and symbol designs.  The family owned company is based in northeastern Ohio.  They offered me a sample of the 26 letter trays that can be used to make letter shaped ice, chalk, candles, chocolate and more.  I am excited for Lil and I to explore the alphabet with food!

Then I ran into this:

It's an oversize (two feet in diameter!) burger cake.  Only in Ohio...

I had high hopes for the large beer and wine tasting area.  Cleveland is, after all, home to my favorite brewery, Great Lakes.  Several wineries in the area are acceptable and others in Ohio are excellent.

I should have read between the lines here.  Just because Inbev (parent company of Anheuser-Busch) is based in Belgium does not qualify Michelob varietals as Belgian beers.  I tasted a bottled Michelob "cask ale" that was sickeningly sweet.  Stella Artois and Hoegarden were the only beers available on draft and the only ones I consider Belgian.

The wine selection was similarly uninspiring. I could find only one Ohio wine, from a mediocre winery.  I recognized most other selections as average $12 bottles.  Two Bailey's products and several pre-made cocktail mixes occupied the spirits section.

In conclusion, the Fabulous Food Show favored typical middle American food preferences more than I expected.  I had high hopes for more honestly local whole foods.  Ohio is home to hundreds of farmers raising heirloom products and dozens of fantstic breweries and wineries.  A fabulous food show is the perfect time to introduce consumers to these local treasures.

My stay in Cleveland was enhanced by lodging provided by the Cleveland Airport Marriott.  They were showing off their luxurious and comfortable  rooms, renovated lobby, and Dean James Max restaurant AMP150.   I did not have a chance to eat at the restaurant because I was busy at the food show.  The menu changes seasonally and makes use of northeastern Ohio's local foods.

A Conversation with Thomas Keller and Michael Ruhlman

Many Clevelanders are drawn to the Fabulous Food Show to see TV celebrities like Guy Fieri, Tyler Florance, and Sandra Lee.  In the opinion of many food lovers, the true stars appeared on Friday night when Michael Ruhlman and Thomas Keller held an open conversation around Keller's new book, Ad Hoc at Home.

Food writer and Cleveland native Michael Ruhlman started the conversation with the story of how he came to write the The French Laundry Cookbook with Thomas Keller, the visionary chef of the a family of fine restaurants.  "It was all because I lived in Cleveland," he related.  Ruhlman had a conversation with food media specialist Susie Heller who lived in Cleveland and was looking for a writer.  Ruhlman thus began a now ten year long friendship with Keller.

The talk continued with an overview of Keller's food philosophy.  "Other than nourishment, food is also nurturing," Keller said, a theme repeated throughout the evening.  "[It is] so, so important about food: nurturing and memories."

Ruhlman moved the conversation to practical advice for home cooks.  To his question about what makes a good cook, Keller replied "It's all about repetition."

Home cooks can elevate their cooking with consideration to two things: product and execution.  Product is what you buy as raw ingredients.  Keller and Ruhlman agreed that consumers have improved grocery store selections in the last twenty years by being choosy with their purchases.  Ruhlman urged cooks to continue talking to grocery store managers and farmers market vendors demanding higher quality.

Home cooks can improve their execution by practicing solid organization.  Mise en place (the act of preparing and setting aside components before beginning to cook) has its place in the home kitchen.

Cooks must not be afraid of their food.  They need to touch and feel the food at every point in the cooking process.  Use all the senses to observe and adjust techniques.  Temper meats by allowing them to come up to room temperature before cooking.  Use salt throughout the cooking process.

At many points in the conversation, Keller emphasized the importance of seasoning.  When Ruhlman asked how home cooks can train their palette, Keller suggested using spinach.  Try cooking spinach alone, then adding salt little by little until the flavor of the vegetable is fully heightened.  Keller actually carries salt in his pocket at all times to season meals to his taste.

The conversation then turned to food sourcing, particularly local foods.  Keller clarified that delicious heritage proteins are available year round, so seasonal ingredients are typically fruits and vegetables.  "I love vegetables so much," he swooned.  Enjoying produce in season creates rituals.  When something comes back into season, cooks have the opportunity to remember the last season and savor the flavors.

Keller proclaimed that California has the best produce in the country.  He said it is "difficult to mass produce high quality food."  Home cooks always enjoy high quality food when they buy in season and cook at home.

What part of the animal is this?

When served meat, Lil often asks "What part of the aminal is this?"

'Aminal' is one of Lil's last toddlerisms, meaning animal.  I am not ready for her to be all grown up and pronounce everything correctly!

My heart gushes a little and not just because her pronunciation is cute.

~

In northwestern Ohio this weekend, Lil and I went to Sauder Village with my grandmother, aunt, cousins, mother, and sister.  It was the last weekend of the season and butchering weekend.

Lil and I were interested in the butchering.  Truly.  I do not eat meat but I am fascinated by all types of food production.  I have never seen a pig slaughter.

Certain relatives to remain nameless were sickened by the thought of witnessing the kill.  "I might never eat pork again!" said one.

~

A friend who moved to Atlanta last year just went to Farm School.  She and twenty some other adults helped slaughter 125 chickens.  They killed, plucked, and butchered the poultry.

~

A few weeks ago we cooked dinner for a friend.  I made stuffed squash and baked kale; Alex made bison short ribs.  Our friend could only finish one short rib because she was unable to stomach the idea of eating meat from the bone.

~

It wasn't too long ago that most people slaughtered their own animals or at least shopped from a butcher who knew the producer himself.  It is mystifying that Americans have so quickly come to the point where 'meat' is de-boned protein packaged in plastic and butchering is a tourist attraction.

I am proud of my little girl for her questions because she is showing genuine interest in her food.  We talk about the breasts of birds, the sides of fish, and the bellies of pigs.  She eats the skin, flesh, and fat of the animals.  She has seen animals being raised for meat at the farm and the next time we have a chance she will witness their slaughter.

Knowing all the details allows true appreciation of a meal.  Savoring every part of an ingredient (vegetable or animal) gives justice to the life ended for consumption.

Hound Happenings: October 27, 2009

A few things that might interest readers:

• PBS stations are showing a program based on the book The Botany of Desire: A Plant's-Eye View of the World by Michael Pollan.  I highly recommend reading Botany of Desire and am excited to watch the show.  Watch a preview here. Columbus residents can view Botany of Desire on Wednesday October 28 at 8 pm.
• Wayward Seed farms is offering a Thanksgiving CSA.  Their Thanksgiving box includes the turkey, local ingredients for nearly every dish you could care to make, and a tote for $165. Register now as I would expect this to sell out.
• Pearl Alley Market moves indoors starting next Tuesday and Worthington indoors farmers market opens November 21, just in time for Thanksgiving.
• I went to a fun networking and marketing class last night called Hands on Small Business.  Amy Turn Sharp of Little Alouette led the event.  There are three more dates in central Ohio and I encourage you to attend one if you are a current or aspiring entrepreneur.
• You might have noticed I added an email subscription option.  For those of you who don't use a feed reader (Hi Mom!), you can get all posts delivered to your inbox.
• Voting in Ohio is next Tuesday, the 3rd.  Some polling places are open now for early voting.  Please take the time to vote NO on Issue 2.

Best Apple Tip: Long Term Fresh Storage

We picked another 1 1/2 bushels (60 pounds!) of apples at Charlie's Apple Farm today.  I was talking with some fellow pickers how to store apples.  I learned this method from Charlie himself and tested it last year: 1) Wash apples with clean water.

2) Still wet, place in a plastic grocery sack.

3) Tie loosely.

4) Store in crisper drawer of your refrigerator.

That's it!  Choose unblemished apples and rewet as necessary.  From apples I stored this way in October 2008, I ate my last bite  in April 2009!

Kids Cook Lesson Two: Apples

Today thirteen children joined me to explore apples for the Kids Cook series at Sprout Soup.

We started out making a simple six ingredient apple crisp.  One table chopped peeled cored apples into pieces while the other mixed the topping.

6 peeled and cored apples, chopped and placed into 8x8 dish

1/2 cup oats

1/2 cup sugar

1/2 cup butter

1 tsp cinammon

1/2 tsp salt

Combine topping ingredients with pastry cutter and spread over apples.  Bake at 350 deg. F. until bubbly (about 30 minutes)

After putting the crisp in the toaster oven, we sang Five Little Apples Hanging in the Tree and made apple trees with our bodies.

Next we made applesauce.  The apples were quickly stewed before the class.  Everyone got a turn using the foodmill to puree the applesauce.  Then we tasted it.

Finally we read Annie the Apple Farmer.  We ate the warm apple crisp and everyone went home with a recipe card.

Next week's class is about crackers.  Children ages 3 - 6 are welcome!

Kids Cook Lesson One: Herbs

Today was the first class in the Kids Cook series.  It was a rousing success with a dozen kids and parents participating! Because I was leading the class, I did not take pictures.  Next class I will ask someone to take a few pictures for me.

Here's a quick recap of the class:

We washed hands with soap.  Then everyone smelled, touched, and looked at the variety of herbs.  We came up with a definition for herb:

"green, leaves, smells, can eat it"

Then, we tasted the herbs. Everyone liked different flavors!

Kids tore up their favorite herb or combination and mixed it into Ohio made cream cheese.  They spread this on crackers for a tasty snack.

Next we made window herb gardens.  This is a fun activity for anyone to try at home.

• Use a hole punch to make two holes below the seal of a ziploc type plastic bag.  We used the snack size.
• Insert fishing line and tie to form a hanging loop.
• Place a folded paper towel in the bag.
• Use a spray bottle to wet the towel.
• Scatter a few seeds on the wet towel.
• Hang by a suction cup hook in a sunny (typically south facing) window.
• Keep the zipper top unzipped to allow for air flow.
• Re-wet the paper towel when most of the water evaporates.
• After the seeds sprout and grow their second pairs of leaves, the seedlings need nutrients.  You can either gently transfer to a pot of soil or feed with a liquid fertilizer.

We finished by reading Growing Vegetable Soup by Lois Ehlert.

This series of classes will continue on Thursdays  from 11:15 - 12 at Sprout Soup through the month of October.  The next class is about apples. Please join us if you can!