Archive for January, 2012

January 26, 2012

Getting Oh So Fancy at the Fancy Food Show

by Jen Wanous

Think of a Costco on steroids. Take away the tire shop, keep only the gourmet food section and add a sample table for every product—then you have the Fancy Food Show. I visited my former hometown of San Francisco last weekend to attend this very convention.

The expansive convention center floor stretches out for easily 50 stations per row, amounting to a total of over 1,500 vendors. Each vendor has a gourmet food product and offers samples of their fancy food, almost cafeteria style (minus the hair nets). It is a prime opportunity for procurers of fancy foods to connect with major (and small) buyers from around the world.

With an aspiration to one day market a food product of my own, I went to the show to be inspired, to have an insider’s look into the industry and to meet new people in the fancy food world.

On the first day, I was wowed by only a small fraction of the 1,500 exhibitor’s goods. I went station-by-station tasting everything from Spanish prosciutto to sea salt caramel truffles to panda bear cookies to cardamom ice cream and soy chips (all in that order). Needless to say, I had a tummy ache within 15 minutes.

For round two on the second day, I had more of a game plan. I had a light breakfast and came fully prepared to gorge myself. There were many foods that caught my attention. One was a “guacamame” which was an edemame and tofu based dip that tasted (and looked) just like guacamole. It’s so much cheaper than avocados and keeps much longer. Genius. One of the clients for whom I currently consult on menu development is an Asian-Mexican fusion restaurant. You better believe that I’ll introduce this brilliant idea to them.

With a full smorgasbord waiting, I gravitated to the oils. I don’t know about you, but the price tag on most oils at the grocery is enough to scoff at—here, oils were displayed in all their glory in a plethora of flavors, all ripe for the pickin’. For the first time, I sampled hemp oil. Its grassy earthiness would go with any salad dressing. I had always wanted to try avocado oil, but sadly was disappointed by the flavor tasting like a turned avocado. What wowed me was a wok oil that boasted of lemongrass, Thai basil and chili.

Moving away from oils, another impressive sample was a chocolate cracker topped with goat cheese and peppered raspberry jam. Paired with a California Pino Grigio, it was a surprisingly perfect match.

Gluten-free products could have had an entire section to themselves. From GF sweet and sour sauce to GF crackers, it’s obviously the biggest current trend. In terms of marketing and branding, “natural” is plastered all over packages. Few were actually “organic” but the ones that were seemed to be the highest quality and best tasting. A great example of this was Jenis Ice Cream (I was a bit partial to the name), which comes from grass-fed cows and has a delightfully creamy texture.

Below are some pictures that I took while I was there, enjoy.

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January 13, 2012

Tikka Masala: Bringing the Spice of Life

by Jen Wanous

There is a local DJ who is somewhat of a celebrity here in Brooklyn and she goes by the name DJ Tikka Masala. A few years back I signed up for her text message updates in order to get free admission to a party. Now I feel like we’re buddies because she texts me every Friday night without fail. It’s nice to have a “friend” in the know. Maybe one day we’ll actually meet.

In the meantime, it was no surprise when I got a hankering for the creamy, savory Indian dish of Tikka Masala. I had the major bases covered: meat, onion, garlic, ginger, rice. I ran to my local bodega to grab yogurt, canned tomato and cilantro.

What I didn’t have was the signature spice mixture of Garam Marsala. With some quick research, I realized that I could just make it myself with whole spices I had on hand and my coffee grinder. Exciting!

The mixture varies greatly from region to region. Here is the combo that I used:

Garam Marsala
1 cinnamon stick
5 cardamom pods
2 whole white peppercorns
8 whole black peppercorns
2 whole cloves
2 whole star anise
1/4 teaspoon grated nutmeg
1/2 teaspoon whole cumin*
1/2 teaspoon whole coriander*

* Try making this mix without the cumin and coriander and add a teaspoon to banana bread or sprinkle on top of vanilla ice cream. It lends a sophisticated flare.

A note on what separates spices from herbs:

Herbs are leaves from an aromatic plant.
Spices are aromatic (and often pungent) plant substances.

– seeds (like nutmeg)
– bark (like cinnamon)
– buds (like cloves or peppercorn)
– pods (like cardamom)
– stalks (like lemongrass)

Use your spices within one year. Store in a cool, dark place.

Chicken Tikka Masala

Despite what you might think about the origins of Tikka Masala, it is not actually a dish that has been passed down through countless generations originating in a remote village in India. The dish does not come from India at all, but from a kitchen in an Indian restaurant in London in the 1970’s. It since has become a favorite in India as well as internationally, not to mention the name of a hip DJ here in Brooklyn. The version of this dish is modified from a Cook’s Illustrated recipe I found. Since I’m lactose challenged, I used soymilk creamer and it worked great. You can serve with plain rice or rice pilaf.

Serves two. Cooking time aprox 1 hour.

Chicken Tikka

½ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1/8 teaspoon cayenne

2 boneless, skinless chicken breast, cut into 1 inch cubes

½ cup plain yogurt

1 tablespoons oil

2 teaspoons grated fresh ginger

1 clove garlic, pressed

Masala Sauce

2 tablespoons oil

1 small onion, minced

1 carrot, small dice

salt

2 teaspoons Garam Marsala (see above)

1 clove garlic, pressed

1 teaspoon grated fresh ginger

1 14-oz can diced tomatoes

½ cup heavy cream (or soy cream alternative)

mince cilantro to garnish

Procedure

1. For the chicken: combine the salt, cumin, coriander, cayenne. Pat the chicken dry with a paper towel. Press the spice mixture into the chicken. Refrigerate for 30 mins. Combine yogurt, oil, ginger and garlic in a bowl, set aside.

2. For the sauce: heat oil over medium heat. Add the onion, carrot and a couple pinches of salt. Cook until soft, about 5 mins. Stir in the garam marsala, garlic and ginger and cook for about 30 secs. Add the tomatoes and simmer for 15 mins. Stir in the cream, simmer again, stirring often.

3. While the sauce is simmering, set the oven to broil. Line a cookie sheet with foil or wax paper. Dip the chicken pieces in the yogurt mixture and place on the lined cookie sheet. Throw away the left over yogurt. Broil the chicken pieces until they are 160° and well charred, about 15-20 mins. Flip after ten mins.

4. Let the chicken sit for 5 mins (to lock in its juices), then add to the sauce. Garnish with cilantro and add salt to taste. Serve with rice.