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Archives for Aug 2007

Reusable Italian Chic: Cutlery at its Best

A little late for your Labor Day BBQ, but I just had to share these reusable, dishwasher safe cutlery that comes in all of these punchy  colors. I think I am in love (and so is the environment).

Pandora Design's Baroque Plastic Deluxe Cutlery took their inspiration from traditional Italian cutlery from the end of the 1800's this fabulous set of four (knife, fork, spoon and small spoon) is made out of high tech plastic, making it much stronger than your usual plastic cutlery and most importantly: you can put it through the nasty dishwasher – which you really shouldn't do with the real thing...

So whether you want to add some pizzazz to your next BBQ or just have a themed dinner party this is the perfect accessory...LOVE IT!

 

 

Posted Aug 31, 2007 by sarahisafoodie | Add a comment | Share It

Too Busy to Cook?

A survey of 1,400 workers indicated long commutes and late office hours were the norm in today’s frantic society. Many of those questioned indicated they did not get home in time to cook an evening meal and 1 in 10 did not do a weekly grocery shopping and have condiments and beverages as their fridge staples. So what is up foodies? Are we only dining out these days? Has cooking at home lost its allure?

As a nation, we spent over 60 billion on eating out in 2005-2006!  A study by doctors in Winsconsin looked at the diet of 600 school children aged between 7-14 years. They found that one in 5 students who ate out 4 times a week at restaurants or fast food outlets were more likely to have higher blood pressure, unhealthy cholesterol levels and metabolic changes that predispose to diabetes later in life, than those pupils who regularly ate at home. Besides the obvious fun in cooking at home, it seems as though the health concerns of dining healthy when dining out also warrants special attention when families (and foodies, and both) are planning their daily meals.

Posted Aug 30, 2007 by sarahisafoodie | 4 Comments | Share It

Dunkin' Cuts the Fat

Dunkin’ Donuts, the food-on-the-go chain whose name celebrates a treat that’s symbolic of unhealthy eating, is trying to refresh its image by largely eliminating trans fat across its menu.

Dunkin’ just announced that it has developed an alternative cooking oil and reformulated more than 50 menu items including doughnuts. Dunkin' has said it will have “zero grams trans fat”  on its menu by Oct. 15 across its 5,400 U.S. restaurants in 34 states.

About 400 locations nationwide that took part in a four-month test already have made the switch to a new blend of palm, soybean and cottonseed oils.

This reduction of trans fat should NOT be viewed as Dunkin’ positioning its namesake product as health food, rather they are just making a better, more conscious product.

“The goal was not to make a healthy doughnut, it was really to create a doughnut that was better,” said Joe Scafido, Dunkin’s chief creative and innovation officer. “Certainly, we did not create a healthy doughnut.”

Although its coffees are by far a bigger seller, the New England-bred, 57-year-old chain was founded on the reputation of its doughnuts. Now, Dunkin’ claims to be the first major chain to introduce a zero grams trans fat doughnut.  Mainstream doughnut makers’ products can have around a whopping 5 grams of trans fat apiece.

Dunkin’ is ahead of Krispy Kreme Doughnuts which has yet to roll out a zero gram trans fat doughnut but hopes to do so. Brian Little, a spokesman for the North Carolina-based chain, said, “We continue to work aggressively with outside supply partners, and our goal is to get to zero trans fatty acids while maintaining great Krispy Kreme taste.”

Interestingly enough, the pioneering Starbucks, Dunkin’s coffee rival said in May that it would cut artificial trans fats out of its food and drink by year’s end in stores in the continental U.S., Alaska and Canada. Dunkin' beating Starbuck's in healthiness? Who would've thought...

 

 

Posted Aug 28, 2007 by sarahisafoodie | 6 Comments | Share It

Filed under: trans fat

Martha's Summer Cupcakes

We are heading into a weekend that is rumored to have the most BBQs of any weekend of the year (with Memorial being a close second). If you got enlisted to bring dessert with you like I did to your neighborhood bash, then I am happy to present you with the Cutest Cupcakes, some fresh and simple ideas from Martha's arsenal of fabulous ideas.

Cupcakes are an easy dessert option, Martha points out, for a few simple reasons: there is no silverware necessary, they can be made in advance, they travel well, and everyone always gets their fair share of icing.

I am especially loving the Shark & Beach idea (pictured at left), a little cheesy, yes, but they would make a great addition to a BBQ and provide a nice breath of summer fun which is perfect for a summer send-off weekend.

 

Posted Aug 27, 2007 by sarahisafoodie | 2 Comments | Share It

Filed under: cupcakes

Cool Summer Drinks from Canned Goods?

I subscribe to a lot of daily emails and newsletters. When I received an email a few weeks ago with the a section describing yummy cocktails from canned goods I thought perhaps someone had made a mistake....but sure enough once I actually read the recipes - which utilize long-lasting staples you might already have in your pantry such as canned peaches and the always around, never disappearing fruit cocktail - I realized that this idea was actually quite possibly ingenious.

The whole idea (and the photos to the left) came from Mealtime.org, a site that is dedicated to people 'eating canned food the right way.'

I tried out a few of their recipes including the one for the drink that is pictured at the top, the Tennessee Peach, this week and I must say--they are pretty yummy and extremely yummy considering the cost and effort that goes into developing them.

Have any of you ever tried to concoct something interesting from canned goods? Any special recipes you want to share?

 

Posted Aug 24, 2007 by sarahisafoodie | 1 Comment | Share It

Filed under: canned goods

In the Raw

These days there are so many distinctions amongst foodies. There are those of us who are macrobiotic, gluten-free, vegeterian, and an emerging trend is for foodies to go in the raw. 

I used to believe that to be a foodie you have to love food----all of it. Or at least be willing to try it. Raw food has always seemed to me to be, well, raw. Bland. Boring. Unoriginal. Good for a snack but far from good for a way of life.

However, I was turned on to several 'raw' restaurants in my neighborhood and have begun to realize that food in the raw can be exciting and enjoyable---while being far healthier than some of its counterparts. 

According to raw foodies you can have all the yumminess of full flavored meals and more, just by making different food choices.

Eating raw food delivers on those promises by eliminating processed and cooked foods. Heating food above 116 degrees is believed to destroy the "life force" (aka enzymes) that aid digestion -- that means nutrients aren't absorbed and unprocessed toxins are left behind. By eating more fruits and veggies and ultimately making your diet fiber-rich helps to cleanse your body and eliminate waste.

Several companies and restaurants have arisen that are focused on the raw food lifestyle. One in particular out of Tulsa, Oklahoma, Pure Raw Cafe , specializes in raw food delivery. You can get any number of meals from them, hand packed in ice, with instructions on how to best eat the meals for consumption, freshness. Pure Raw's lasagna is featured above and I must say---although I love my meat filled Italian from Little Italy, this raw version looks pretty yummy.

So, I'm interested to know, do any of you live the raw foodie lifestyle? 

Posted Aug 22, 2007 by sarahisafoodie | 5 Comments | Share It

Filed under: raw foodies

The Art of Tea

When it is raining outside (and that it sure is) what is better than gathering a book, cozying up on the couch, and drinking a warm cup of tea? For me, that is warm perfection. I went searching around for the perfect new tea set and I have fallen in love with teaposy.

More than just a simple teapot, teaposy is a line of hand-crafted blooming tea and glassware that combines premium white tea leaves with natural herbal flowers to create delicate blossoms that "bloom" while you drink your tea.

Beyond being a fabulous (and affordable, from what I have seen) gift idea, teaposy is a great little bloom of warmth and yumminess that is sure to brighten a lunch or dinner party or even a simple rainy day. 

To see the teaposy in action, check out this YouTube video (cheesy music and all) that takes you through the teaposy experience. Most of my friends are die hard coffee fans, so I am not sure if I will be giving this as a gift anytime soon, so until then I am going to grab one and save it for a special present for myself for a random rainy day.

 

Posted Aug 21, 2007 by sarahisafoodie | 1 Comment | Share It

Filed under: tea

Bittersweet Chocolate Battle Wages On

Across the nation, a war over chocolate is being waged as people hash it out over what is will ultimately be the official definition of chocolate. Victory, for whoever prevails, will be sweet. Or bitter - or even bittersweet.

At stake is the very definition of chocolate, and whether cheaper vegetable oils can be substituted for what many consider the very quintessence of every block, bar and square of chocolate: cocoa butter.

In Europe, the cocoa butter vs. vegetable oil fight took 30 years to resolve. In the United States, it's been less than a year since the first volley. Hundreds of chocoholics have joined the fray, the outcome of which could in turn affect the livelihoods of millions of cocoa farmers in Africa and South America.

It all began in October, when a dozen industry groups filed a petition with the FDA seeking to amend the standards that guide how nearly 300 foods can be produced, from canned cherries to evaporated milk.

Broadly speaking, the so-called standards of identity are meant to ensure listed products contain the right amount of key ingredients and are both properly made and not deceptively packaged. For example, chocolate in its purest state - the "liquor" made from ground, processed cacao beans - must contain between 50 percent and 60 percent cocoa butter, also known as cocoa fat.

The Grocery Manufacturers Association, Chocolate Manufacturers Association and 10 other food industry groups want more flexibility in those rigid standards. They seek broad permission to add ingredients, use different techniques, employ new shapes and substitute ingredients - something the standards currently don't allow.

The petitioners say it's all about modernizing antiquated standards that now can take years to change.

Opponents of the change say it's out of step with the times.

The broadly written petition skimps on the details but includes an appendix that lists examples of proposed changes. Tucked between requests to allow antifungals on bulk cheese and powdered milk in yogurt is what has people riled up the most: a proposal that would let manufacturers "use a vegetable fat in place of another vegetable fat named in the standard (e.g. cacao fat)."

Manufacturers already can use vegetable fats instead of cocoa butter - they just can't call it "chocolate." Hundreds of people have filed comments with the FDA, with the overwhelming majority seeking to keep it that way, according to an Associated Press review of the file.

What will end up happening is yet to be determined. What do you think--how detailed of descriptions are acceptable? When is chocolate no longer worthy of the name? 

Posted Aug 20, 2007 by sarahisafoodie | 2 Comments | Share It

Filed under: chocolate

Rosenthal, Restauranteur Favorite

In my search for new dishes, I recently discovered Rosenthal; the china that is quickly becoming a favorite of restauranteurs, suzie homemaker, Martha Stewart, and chefs across the country. Known for their simplicity (and awesome licensing deals...Versace china anyone?) Rosenthal is a market leader and can be found most certainly on a table near you.

So just what makes Rosenthal china so special? 

The culinary world believes that it carries an elegant simplicity that supercedes Wedgewood and other competitors. It also is a line that comes from decades of china creation---i.e., these guys are the experts. In particular the culinary world seems to fancy the A La Carte series (some of the lines pictured at left).

Fans of A La Carte note the clean lines and gentle softness of the dishes curves and structure. What do you think? Any favorite china from your local establishments? At $30-$100 the A La Carte series isn't a steal, but it does seem to add a level of minimialistic posh to the dining table.

 

Posted Aug 17, 2007 by sarahisafoodie | 1 Comment | Share It

Suspect Seafood on Shelves

Be on the lookout at your local supermarket for catfish, eel, or shrimp in the frozen foods aisle that came from China. At least 1 million pounds of suspect Chinese seafood has landed on American store shelves and dinner plates despite a FDA order that the shipments first be screened for banned drugs or chemicals, an Associated Press investigation found.

The frozen shrimp, catfish and eel arrived at U.S. ports under an “import alert,” which meant the FDA was supposed to hold every shipment until it had passed a laboratory test.

But that was not what happened, according to an AP check of shipments since last fall. One of every four shipments the AP reviewed got through without being stopped and tested. The seafood, valued at $2.5 million, was equal to the amount 66,000 Americans eat in a year.

FDA officials stuck the pond-raised seafood on their watch list because of worries it contained suspected carcinogens or antibiotics not approved for seafood. How is this happening in this tech savvy day and age? This is still unknown although it appears as though the FDA simply just doesn't have enough resources. Until the details get ironed out, make sure you check out what frozen seafood ends up in your fridge, foodies!

Posted Aug 16, 2007 by sarahisafoodie | 1 Comment | Share It