Saveur's Top 100

I was at a friend's house when I saw this issue of Saveur with it's Top 100 List.

One of my favorite aspects of the new year is the abundance of "best of '' lists from foods, to books, to music and beyond.

I was familiar with a few of the entries.  I was most happy to see Lupini Beans at #32.  I thought my mom and I were the only ones who liked them!  I also loved that the person who submitted this entry was eating them in a movie theater just outside Florence, I'll have to try it next time I'm there!

I received an immersion blender (#37) for Christmas from my Stanislaw Secret Santa and can't say enough good things about it. 

Hot Doug's made the list and I'm almost embarrassed too admit I still have never been there.  I guess it's not that weird since hot dogs aren't really my thing and there is nothing I hate more than waiting in line for a restaurant or bar, and the lines are looooooooooooooooooooong at Hot Doug's.  Maybe once the weather breaks the freezing point I'll give it a try!

I am now dying to go to the Farmhouse Dinner at Talulah's Table in Pennsylvania.  Me and everyone else who has read this article, right?

And we've already jumped on the Wisconsin bandwagon.  I was only sorry to see no mention of The National Mustard Museum. 

There is a lot more to explore on this list.  I am dying to get my hands on a copy of The Olive and the Caper.

And I keep threatening to start raising my own chickens, but I think it's illegal in Chicago and I share a yard with several neighbors, so that might be something for the future.  The far future, maybe like post-retirement!

Anyway, I hope you enjoy the list.  I would love to hear any experiences you have had with anything on the list or any inspiration that might strike you as a result!

Cass Wine Dinner

Over the summer Jason went to a wine festival at the Botanic Gardens and found quite a treat. The Cass Winery. He brought home 1 each of the wines they were pouring, a viognier, a grenache and a syrah.  Since then the plan has been a 3 course meal paired with the Cass Wines.  This Friday it finally happened. 

1st Course - Seared scallop served on a bed of lentils topped with crispy bacon and sage served with Viognier

2nd Course - Spinach tortellini in a creamy gorgonzola sauce with prosciutto and spinach served with Grenache

3rd Course - Beer boiled grilled bratwurst over homemade red sauerkraut with 4 types of mustard served with Syrah

The meal was delicious and the wine pairings right on.  We both agree that the lentil and scallop dish was our favorite.  Dessert were just some simple, store bought pizelles followed by Apples to Apples!

Fresh Start in the Kitchen

I enjoyed this article from the Minimalist in the Dining & Wine section of the New York Times. A list of items to do away with in your kitchen, and easier, better tasting alternatives.

You know that I love my homemade stock, I've mentioned it here before, and I can't remember the last time I have ever purchased a premade salad dressing.

Here are a couple of other ideas I have for Outs and Ins in the Kitchen, 2009



1. OUT - Yellow Mustard
IN - A good dijon. Yellow mustard is fine to keep around (especially if you have kids)
but a great dijon makes everything taste better and combined with good olive oil, salt, pepper and a dash of lemon juice, makes a great salad dressing



2. OUT - Throwing away mushroom stems
IN - Saving the stems, freezing them and using them later in stock. They add a nice
earthiness to both vegetable and chicken stocks



3. OUT - Throwing away the rinds of parmesan. Real parmesan.
IN - Saving the rinds, you can freeze them, and throwing them in soups. Delicious!



4. OUT - Mashed potatoes
IN - Mashed potatoes and root vegetables. Take those boring potatoes, and add in some celery root or parsnips. Just cook them all together.