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Top Ten Valentine's Day Gifts

It's tough finding the right Valentine's Day gift for your foodie honey. So, we thought we'd take the time to do some research for you. We've checked out the web - extensively, we might add - and have found Daily Olive's Top Ten Valentine's Day Gift ideas:

1. Valentine Pez. Need we say more?
2. Strip chocolate board game. We're not sure how the rules work here, but chocolate with anything is a bonus.
3. Red Heart Casserole from Le Creuset. They make some of the best products around.
4. Valentine fortune cookie. You get to choose what fortune will be in the cookie. Nice.
5. Chocolate dipped Oreos. Chocolate + Oreos = yum.
6. Heart-shaped candy dish. A great gift for the person who loves to throw parties.
7. Fun foodie T-shirt. Love it. May have to buy it ourselves.
8. Wine tote in red. It's practical for wine lovers and perfect for V-day.
9. Dessert fondue pot. Melted chocolate: chocolate dipped strawberries, anyone?
10. Valentine popcorn pops. Sounded interesting and Oprah loves it. 

If you still don't know what to get your Valentine for the big day, take him/her out to dinner. Check out citysearch.com for your best local restaurants. Or cook dinner. Epicurious.com has some great ideas for a romantic feast.

January 31, 2006 in A Food & Wine Gift Guide, Chocolate, Valentine's Day | Permalink | Comments (0)

Product Review: Simplehuman Single Cup Pod Brewer

After using our Simplehuman Single Cup Pod Brewer for the past month, we're ready to say that this is one of the better designed coffee pod brewers.  First off, it's just very simple to use, and when you're making just one cup, isn't that what you want?  The water tank is on the side of the machine, and you can choose to fill it by pouring water directly into it, or detaching it and filling at your water dispenser.  We always fill it from our Brita pitcher, and it's a much easier to fill over the Senseo tank which is in the back and you always have to remove it to fill it.

There are two settings for making your cup--8 ounces or 5 for a stronger cup.  We used the Molto samples that came with the machine, with made a nice cup but we really prefer Aloha Island's Konapods.  One thing we'd prefer is a hotter cup.  The brochure says that the water through the pod is at 200 degrees F, but we've measured the water in the cup at around 182.  Just feels like it could be hotter.  Overall, Simplehuman has produced a great single cup coffee machine--we just wish it could be a bit cheaper from its retail list of $129.

The Good:  Great design you expect from Simplehuman, easy to refill, easy to use, good taste
The Bad:  Could brew a little hotter, pricey for some but right compared to the competition
The Ugly:  None

One tip we'd like to pass along is to run the coffee pod through some cold water to pre-moisten the grounds and pod.  I heard this from another user, and I agree that it makes a difference in taste.

Read another Simplehuman review at SingleServeCoffee.com.

Available at Simplehuman and Cooking.com.

January 31, 2006 in Coffee & Espresso, Kitchen Gadgets | Permalink | Comments (1)

Find your local beer spot with Beermapping.com

 

Want to know your local beer spots.  Beermapping.com uses Google's mapping technology to map out local beer spots from pubs and bars, to micro-breweries, to shops.  Cities include Chicago, Los Angeles, San Francisco, Boston, NY, Washington DC and more.  And yes, Milwaukee is next up to get "beermapped".

Via: Saute Wednesday 

January 31, 2006 in All Things Wine | Permalink | Comments (0)

More Super Bowl Party Planning Tips and Recipes

Super Bowl week is about to get into full swing--parties organized, guests invited, and menus planned.  If you're planning a Super Bowl party, here some links to help your pull off your Sunday bash.

• At Epicurious.com, Tyler Florence shows you how he prepares his Super Bowl bash
• From FineLiving.com, get decorating ideas and recipes for New Zealand burgers, chilled asparagus and more
• Martha Stewart pitches in with recipes for buffalo chicken strips, beer drinkers pizza, chili, hot spinach dip, and easy guacamole
• AllRecipes.com has a Super Bowl page that helps out with their best dips, chili, and slow cooker recipes
• Worried about calories and eating healthy - read "Forty Ways to Enjoy Super Bowl XL" that lists 40 guilt-free foods to serve and eat

Related Links:
Super Bowl Parties, Pizza & Jessica Simpson
Super Bowl Party Ideas from The Food Network

January 30, 2006 in Parties & Entertaining | Permalink | Comments (0)

Enjoying food by learning cooking science with Molecular Gastronomy

Occasionally, a book will grab our attention and hold it and when that happens, we want you to be among the first to know.  Molecular Gastronomy is such a book.  Books that tell us the whys of cooking are almost as popular as the hows--witness the success of Harold McGee's On Food and Cooking.  In his first book published in English, renowned chemist and cookbook author Herve This delves into how we cook and how we think about the food we cook.  In Molecular Gastronomy, he offers practical tips, provocative suggestions, and penetrating insights.  This discusses the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli.   Additionally, he also explains how to cook perfect French fries, how the shape of a wine glass affects the taste of wine, the right way to cook pasta, and more.  Molecular Gastronomy will help you re-think your relationship to the food you cook, entertaining you as it helps you achieve even greater success in the kitchen.

Molecular Gastronomy is available through ecookbooks.com at 33% off.

January 30, 2006 in Cookbooks | Permalink | Comments (0)

Super Bowl Parties, Pizza, and Jessica Simpson?

Well, wouldn’t you like to have pizza with Jessica Simpson at your Super Bowl Party? You can, if you catch the Pizza Hut “sizzling” commercial that will highlight Ms. Simpson’s fine talents (singing, that is) and Pizza Hut’s Cheesy Bites. The announcement, I’m sure for all foodies out there, made you think; now how can I make pizza at home?

Don’t fret; Epicurious.com has a great site right now with many, many recipes for pizzas, finger foods, chili, buffalo wings, and a lot more to make your Super Bowl party “sizzle.”

Check out the Jessica Simpson and Pizza Hut Breaking News.
For Super Bowl party recipes, go to Epicurious.com.
Catch all the Super Bowl information you’ll need for the big day at superbowl.com.

January 27, 2006 in Cooking, Food, Parties & Entertaining, Parties & Entertaining | Permalink | Comments (0)

Soul Food Gets a Healthy Makeover

When one thinks of soul food, one might conjure up images of fried chicken, collard greens, and mac and cheese. With Lindsey Williams' new cookbook, Neo Soul, you will find sweet potato puree and veggie croquettes instead. Is it still soul food? Considering that Williams grew up on soul food and once weighed 400 pounds because of it, I'd say it's got some soul in it.

Williams is doing what many African-Americans are: moving toward healthy eating while still preserving the heritage that stems from soul food. As he stated in Newsweek, "You can still eat ethnic and eat healthy."

You can read more about Williams' cookbook and healthy soul food at MSN.
To buy his cookbook, Neo Soul, go to ecookbooks.com.
To visit a website dedicated to soul food blogging, go to Soul Food Cafe.

January 26, 2006 in Cookbooks, Cooking, New Food Trends | Permalink | Comments (0)

Our experience with gourmet marshmallows by Plush Puffs

Last month, we received some beautifully packaged samples of homemade gourmet marshmallows by Plush Puffs.  In lots of different flavors like Caramel Swirl, Maple Pecan, Vanilla Bean, Toasted Coconut, and Peppi-mint.  I'm not a marshmallow guy, and the only reason we have marshmallows in our house is to make Rice Krispies treats or topping a cup of hot chocolate.  Probably in step with the majority of the population, our experience with store-bought, mass-produced marshmallows means that marshmallows are puffy and full of air.

In comparison, Plush Puffs are dense and chewy.  Made by hand with all natural ingredients, they are a far cry from what we know as marshmallows from the store - and why it took a while to appreciate the pure handmade nature of homemade marshmallows.  The Caramel Swirl was my favorite, and after sharing with some friends, some liked the Peppi-mint and Maple Pecan.  As a group, when we still weren't too sure what to make of these dense goodies by themselves, we whipped out some hot chocolate and started to enjoy the new possibilities of adding unique flavors to our cocoa.  Peppi-mint and hot chocolate was a nice refreshing kick.

Meanwhile, it seems that over at the Candy Blog, they've also found many ways to experiment with Plush Puffs with other foods.  And on the Plush Puffs website, they also offer their own gourmet marshmallow recipes.  See what new doors you can open when trying these original treats.

January 25, 2006 in Desserts & Other Sweets | Permalink | Comments (4)

Revolution T-Organics

 

Anyone who has spent time in the Northwest knows what the bears know: life without huckleberries just isn't as sweet. But the forest delicacies usually become over-sweetened, artificially colored, purple products. Imagine my delight at finding Revolution T-Organics' delicate Huckleberry Red Herbal at the San Francisco Fancy Food Show this afternoon.  Relaxing with its subtle fruitiness has been the highlight of my day, but my huckleberry partiality doesn't mean the other flavors fail to measure up: try Scottish Breakfast, Green Earl Grey, and White Chai.

I'm also happy about the T-Organics packaging. The elegant, Biodegradable Pyramid Tea Bags give you a clear view of the full-leaf tea you're about to enjoy. Conventional, nylon bags take centuries to decompose, whereas the corn variety pouching these bits of goodness will disappear within months.  The sleek canisters are reusable and recyclable. Perfect: the flavor lingers, but the packaging can disappear.

Revolution T-Organics

January 24, 2006 in Organic Food | Permalink | Comments (2)

San Francisco Hosts Zinfandel Wine Event

Starting tomorrow in San Francisco, Zinfandel lovers will be able to taste wines from over 300 participating wineries at the 15th Anniversary Zinfandel Festival. For wine and food lovers, you can also attend the Good Eats & Zinfandel. Forty-nine zinfandel wine-makers team up with restaurants so you can sample the wine with your favorite eats. The festival lasts four days, January 25-28, and is located in the beautiful Marina District. For more information, go to www.zinfandel.org.

January 24, 2006 in All Things Wine, Food & Wine Country Travel, Gourmet Food Events | Permalink | Comments (0)

Trader Joes landing in Union Square, NYC

Trader Joe's operates over 200 stores across 19 states (according to their website), and only recently announced that it will be opening a location in Manhattan - the "center of universe" according to NY natives.  Even more amusing is that LosAnjealous blogger offers New Yorker newbies some advice on "how-to-shop" at Trader Joes.

To seasoned TJ shoppers, every bit of advice is on the button.  Take for instance, this excerpt on "selection":

Once inside, the temptation to buy everything in sight is strong; after all, the shit is cheap. If you are on foot, this actually makes it easier, limiting your take from the get-go. You really should only be coming out of TJ’s with a bag or two per visit. It generally takes a few visits’ worth of trial and error to arrive at your core TJ’s list and then you’ll work from that, adding on an experimental seasonal selection here and there.

A Trader Joe's Primer for Manhattanites  |  at LosAnjealous.com (via TheFoodSection) 

January 24, 2006 in Food News | Permalink | Comments (0)

Richard Donnelly Chocolate Tasting at Fog City News January 27

San Franciscans are lucky to have Fog City News and its vast array of international periodicals and impressive selection of the world's best chocolate.  We are doubly lucky that the sponsor of our "What I've Done For Chocolate" contest, Richard Donnelly, will host a tasting there this Friday, January 27 from noon to 2:00. 

Fog City News
455 Market Street, San Francisco, CA 94105
Tel: (415) 543–7400

January 24, 2006 in Chocolate, Food | Permalink | Comments (0)

"What I've Done for Chocolate" Daily Olive Valentine's Contest

Most of us have an humorous, impressive, or embarrassing story about the lengths we've gone to in order to get a chocolate fix.  What's the most extraordinary thing you've done? Describe it in 200 words or less and send it to kyeann(at)dailyolive(dot)com (along with your delivery address) by 11:59 PST February 9.  The winner will receive an 8 oz. Richard Donnelly assortment just in time for Valentine's Day and your confession will be posted (anonymously if you prefer!) for Daily Olive readers.

We are very pleased to offer Richard Donnelly Chocolates.  Often premium chocolate is associated with elaborate packaging or sophisticated branding rather than quality.  Richard Donnelly focuses primarily on the highest caliber ingredients and on craft at his low-key Santa Cruz, CA studio.  Many of us have become accustomed to products (even quite expensive ones) that sit on shelves for months - so much so that we don't know how fresh, fine chocolate should taste.  Donnelly urges consumption of his preservative-free truffles, caramels and chocolates within one week!

Stay tuned as we fill you in on Donnelly Chocolates' offerings between now and Valentine's Day. And start writing!

January 23, 2006 in Chocolate, Contests, Daily Olive News, Special Promotions, Valentine's Day | Permalink | Comments (23)

Norman Love's "G" Collection Chocolates by Godiva

Pastry chef, Norman Love, has collaborated with Godiva Chocolate to create a gourmet collection of "couture style line of handcrafted chocolates made from pure and fresh ingredients."  Just in time for Valentine's Day, the G Collection is limited in production and available as supplies last through February 14, 2006.

G Collection is available in 3 different packages

• 15-pc. G Collection Gift Box (5 oz.)
• 30-pc. G Collection Gift Box (10.25 oz.)
• 48-pc. G Collection Gift Box (1 lb. 0.75 oz.)

Plus, in an all-hearts collection just for your Valentine's sweetheart

• 15-pc. All Hearts G Assortment (6.25 oz.)
• 30-pc. All Hearts G Assortment (12.75 oz.)

January 23, 2006 in Chocolate, Valentine's Day | Permalink | Comments (0)

Superbowl Party Ideas on Food Network

Looking for something new to whip up for your Superbowl party next month? Food Network is airing shows dedicated to throwing a great party with delicious food. Included is a three-day pre-game preparation menu that allows you to enjoy the game, rather than spending halftime in the kitchen. Sara's Secrets airs January 29 and Paula's Home Cooking airs January 28 and January 30.

And check out the Food Network website for other great Superbowl food ideas.

January 20, 2006 in Cooking, Food, Parties & Entertaining | Permalink | Comments (1)

Foodie T-shirts with a bit of attitude

Our fellow bloggers at TastingMenu.com, have created some funny and witty t-shirts that will hit just the right nerve with food lovers.  Plainly printed black on white t-shirts, sayings such as "Of course it's meant to be eaten" and "Yes, I do need seven kinds of olive oil" carry lots of meaning for us foodies.

View and purchase online here. 

January 19, 2006 in A Food & Wine Gift Guide | Permalink | Comments (1)

Swiss Water Process Decaffeinated Single Coffee Pods

Recent diet recommendations has me drinking decaffeinated coffee, and with my recent use of our Simplehuman Single Cup brewer, I went searching for decaffeinated coffee pods, more specifically, I was also directed to use coffees decaffeinated by the Swiss Water Process (SWP) decaffeinating method.  So here's what I found online from coffee roasters who make a single-cup coffee pod with Swiss Water Process decaffeinated coffee.

• Green Mountain Decaf Breakfast Blend
  
• Aloha Island 100% Kona Coffee Decaf Kona-Pods
• JavaPodz Decaf Columbian Supremo
  

January 17, 2006 in Coffee & Espresso | Permalink | Comments (0)

Bon Appetit Celebrates 50th Anniversary

This year Bon Appetit celebrates its 50th anniversary by giving away some great stuff. The Ultimate Recipes Sweepstakes allows readers to vote on their favorite recipes published in the magazine over the past 50 years. The grand prize is a 10-day Crystal cruise. Other prizes include products published in the magazine each month. For more information, go to the Bon Appetit website.

January 17, 2006 in Contests, Cooking, Food | Permalink | Comments (2)

Center for Culinary Development: 2006 Trends

If you prefer lychee and tamarind, small plates, white tea, or single-origin chocolates, you're ahead of the curve. Find out more about what the Center for Culinary Development predicts for the coming year. Chicago Sun Times

January 16, 2006 in Chocolate, Food, Food News, New Food Trends | Permalink | Comments (0)

Three Hours With Gregory Renard

From Monday's Washington Post, a fun, little, snippet of a day in the life of a Parisian chocolatier:

Platters of bite-size nuggets of chocolate beckon like edible gems: ebony hearts filled with layers of crispy wafer and chocolate ganache, dark chocolate rounds dusted with gold-leaf glitter, almond pistachio logs drenched in milk chocolate crowned with a glazed emerald-green pistachio nut.

Walking into some of Paris's fanciest chocolate shops is akin to entering a bank vault under the suspicious eye of a guard. Stepping into Renard's little store, wedged between a dry cleaner and an underwear shop on rue Saint Dominique near the Eiffel Tower, is like ambling into the family kitchen.

Seductive Gems From the Kitchen Of an Artisan, Molly Moore of the Washington Post

January 15, 2006 in Chocolate, Food, Food News | Permalink | Comments (0)

Recchiuti Confections Valentines Box and Chocolate Obsession

 

Give the chocolate devotee in your life a sumptuous Recchiuti box, and the secrets to confection artistry. With three layers of delicious infusions of tea, herbs and flowers, your love will have so many delicious ways to think of you.  Michael Recchiuti's Chocolate Obsession provides step-by-step instructions to the those ambitious enough to take on, say, Force Noire ganache.  It offers page after page of chocolate pornography for the rest of us. 32 Piece Large Valentines Box, $75, Chocolate Obsession, $23.

January 15, 2006 in Chef Books, Chocolate, Cookbooks, Cooking, Food, Valentine's Day | Permalink | Comments (0)

Valentine's Day Wine Trips

Currently I am in San Francisco, tagging along on my husband's business trip. It's a nice perk. Tomorrow we head to Sonoma for wine tasting. That said, I have to say, that since Sonoma and Napa were my first real wine-tasting experiences, these regions have become my favorite. Especially for cabs and chardonnays. I really like what they produce up there. And I am very lucky to be able to live close enough to enjoy a visit often.

For those who can't make it to California this Valentine's Day, don't worry, I found a few other outings out there. Well, I found many, many wine country adventures available for the romantic holiday, but could only list a few that caught my eye:

Austin
Who knew Texas had a nice wine country? If you can't make it to Texas, maybe you can check out this article in The Austin Chronicle. It's helpful and fun.

Long Island
LongIslandWineCountry.com offers a "Sideways" tour this February. It'd be great to compare a Pinot from the East Coast to one highlighted in the movie.

Washington
Chocolate and red wine? Who could resist. Find out more at North Sound Wineries.

January 12, 2006 in All Things Wine, Food & Wine Country Travel, Gourmet Food Events, Valentine's Day | Permalink | Comments (0)

Saveur Favorite: Kakawa Cocoa Beans

The Saveur 100 is always filled with good finds, but for those dependent on chocolate, these Kakawa Cocoa Beans stand out. Criollo and Trinitario beauties are roasted and then covered in layers of white, milk and dark chocolates before a final sprinkling of cocoa powder. Mmm. Have you tried them? $36.95 per 12 oz. bag.

January 11, 2006 in Chocolate | Permalink | Comments (0)

Why Eat Organic? Because You Love Eating Well

Consumer Reports:
Chemical health risks of conventionally produced foods
When it pays to buy organic
When buying organic pays (and doesn't)

Some of the most exciting culinary innovations of the last thirty plus years have emerged from an impulse to enjoy the pleasures of fresh, organic foods.  Until recently, however, organic produce and gourmet products were hard to for all but the most determined to come by. 

You may hear about the growing organic market, and spot the labels, but still wonder what organic food is all about.  There are two main reasons to eat organic: for health and to support growers who don't use harmful chemicals.  A growing body of research shows that herbicides, pesticides and hormones from conventionally grown foods stay in our bodies and can have harmful effects, especially on children.  The large amounts of chemical residue from conventional production accumulate in soil and water and then affect plant life and other animals.

If you decide to integrate more organic foods into your diet, how do you navigate the labels and get the most for your money? Many trust Consumer Reports, so we'll use their recently released information as a starting point. Here is what they have to say about the meaning of organic labels:

“100% Organic.” No synthetic ingredients are allowed by law. Also, production processes must meet federal organic standards and must have been independently verified by accredited inspectors.

“Organic.” At least 95 percent of ingredients are organically produced. The remainder can be nonorganic or synthetic ingredients. One exception: Organic labels on seafood are meaningless because the U.S. Department of Agriculture has no standards to back them up.

“Made with Organic Ingredients.” At least 70 percent of ingredients are organic. The remaining 30 percent must come from the USDA’s approved list.

Here are foods that Consumer Reports emphasizes as the most important to buy organic:

• Apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, and strawberries.
• Meat, poultry, eggs, and dairy.
• Baby food.

To me, food tastes better when I know that those who produced it care about what happens long after the thrill of the bite.  In the Daily Olive Organic Section we will provide easy access to the best organic culinary efforts. We are always looking for input from our readers.  Be sure to send your tips to Kyeann(at)DailyOlive(dot)com. 

January 9, 2006 in Organic Food | Permalink | Comments (3)

Gourmet Mac and Cheese?

Back when I was growing up the only kind of mac and cheese you could find was the one in the box. I have to say; I do sometimes still crave that good ol' fashioned Kraft orange powder mixed in with a little milk and butter. Is it nostalgia that makes me crave the processed cheese or the taste? My adult mind may never know.

Today, however, there are many gourmet forms of macaroni and cheese. You can find them in restaurants and in several cookbooks. One thing is certain, according to a recent article in The New York Times: It’s all in the cheese.

January 9, 2006 in Cheese, New Food Trends | Permalink | Comments (3)

San Fran and D.C. Open Their Doors to Foodies

It’s cool to find cheap eats. That’s cheap GOOD eats. January is a great month to find cheap eats mixed with fine dining in two of the biggest foodie cities: Washington D.C. and San Francisco. Both cities are celebrating their local restaurants by offering inexpensive menus for lunch and dinner at some of the hottest places in town. So this month it’s cool to eat cheap in high-end joints. Take advantage of these offerings; I went to Farallon in San Francisco for its lunch serving last year and it was fantastic, of course.

Washington D.C.: January 9 – 15, the city offers up Restaurant Week. Check out DC Foodies for more info.

San Francisco: The fifth annual Dine About Town lasts the entire month. Check out the Dine About Town website for more information.

January 4, 2006 in Gourmet Food Events | Permalink | Comments (0)