These are a Few of my Favorite (Foodie) Things

I’m a sap. I’ve loved everything enumerated in the lyrics alluded to by Rodgers and Hammerstein from the movie, “The Sound of Music,” since my beloved Granddad and Grandmom Choate took my cousin Stephanie and me to see the premier in Baltimore in 1965 at the legendary Hippodrome Theater. We were all of seven years old. Built in 1914 to accommodate both Hollywood’s burgeoning film industry and the still popular vaudevillian acts back in the day, the 2000 seat art-deco theater was the most magical place I had ever been.

With the magic of Christmas less than a week away, I thought I’d share a few of my favorite foodie things – both old and new – in case there’s a food-lover on your list you haven’t checked off yet. Or, even better, maybe you’re the food-lover taking a shine to an idea (or two) of mine. Feel free to send to Santa!

Liquid Assets

I’m not necessarily bragging when I say I’m part of the 1 percent. (And I’m guessing, at best.) The 1 percent of the world’s population who doesn’t like coffee, that is. Even rarer? A tea sipper who insists on an organic, black decaf variety. Trust me, it took years to find that needle in the proverbial haystack of teas, teas, and more teas. But thanks to Whole Foods, I’m never in short supply. About four years ago, I was introduced to their vendor, Allegro Tea, out of Thorton, Co., and have been happily sipping from their line ever since. It’s dark, rich, fragrant, and not outrageously priced at $4.69 for a box of 20 tea bags.   (What’s one coffee “creation” cost at Starbucks these days?)

Yeah, yeah, yeah, Pinot Noir is the sovereign ruler of the vineyard kingdom. Yada, yada. Well, I’ve been bowing down to a lesser but equally noteworthy member of the royal family and some will still accuse me of scandal. “Old Vine” Zinfandel. You heard me. If you’ve never tasted this sensuous dark ruby-colored vino, give it a chance. It ain’t that bubble gum pink stuff you might have guzzled in your adolescence, or what your Aunt Doris still drinks poolside in Miami. Its deep, velvety, fruity profile goes great with beef, pork, and lamb, for starters. I’m always up for a couple glasses solo on a cold winter night fireside watching DVR recordings of “Downton Abbey.” While you can spend a small fortune on this varietal, I’m fond of Ravenswood Old Vine Zinfandel Vintners Blend at New Hampshire Liquor & Wine Outlet on sale for just $7.99 through January 3, 2016.

So, I’m spending more on a bottle of olive oil than wine. And proud of it! $12.99 for California Olive Ranch Extra Virgin Olive Oil, 33.8 fl. oz. at Hannaford. (It’s virtually everywhere these days.) Whether you are spending more on wine or not, is up to you, of course, but never buy inferior olive oil. (You gotta taste better quality brands and compare for yourself.) It should taste almost like fresh mown grass with a little “bite” upon swallowing and be light green in color. I didn’t need to read Cook’s Illustrated’s recent article, “Supermarket Extra-Virgin Olive Oil,” to know that the California brand is the best domestic brand on the market today; it merely affirmed what I already knew: It’s “lively, bright, and full-bodied at its best, with flavors that range from peppery to buttery depending on the variety of olives used.” I use copious amounts of this “liquid gold” rich in Omega-3 whether sautéing, in salad dressing, or dipping my gluten-free “Italian” bread.

Calling the last entry in this category a liquid asset is a s-t-r-e-t-c-h, I know, but it also has solid health benefits. Seventh Generation Natural Dishwasher Detergent Gel, 42 oz., from $4.40 – $7 in most grocery stores and online. Know how your dishwasher has that little vent that exhausts steam into your kitchen when in use? Most dishwasher detergents have chlorine. Translation: tiny molecules of chlorine, a highly controversial chemical, are circulating in the air; air you are breathing with sensitive lungs – as well as, perhaps, your young children. The American Conference of Governmental Industrial Hygienists (ACGIH) has classified airborne chlorine as an A4 carcinogen on animals. While the EPA has not released and/or reported findings on the carcinogenic effects of airborne chloride on humans, OSHA requires employers of workers who are occupationally exposed to it to institute engineering controls and work practices to reduce and maintain employee exposure at or below permissible exposure limits (PELs) (OSHA 2006c). Need I say more? Put it in the “thoughtful gift” category. (BTW: I also use anti-chlorine filters on my shower heads.)

Ho Ho Hardware

The first is edible. We’ve been eating them at our house like crazy since going gluten-free in June. (I think I could make a little extra money on the side in commission from all the folks I’ve turned on to them – both gluten-free and non.) Yehuda Gluten Free Matzo-Style Squares, 10.5 oz box, imported from Israel, $6.49 Hannaford, $6.99 Whole Foods and Market Basket. I’m talking the best crackers. Period. Light, excellent crunch, the perfect amount of salt – not too much, not too little. And because they’re so light, there’s lots in the box so it’s a good deal. Perfect with cheese. Ditto almond butter or humus. Zero gluten. Zero sugar. Ten in my book!

I’ll close by telling you about my three oldest and dearest kitchen friends: my cast iron frying pan, my Chicago Cutlery knife, and my Cuisinart. Cast iron, seems to me, gets a bad rap from the so-called kitchen elite who have the “dough” for pricier options but don’t have the experience to know the difference. Far from the archetypal tool of the “hillbilly” in an apron, a well-seasoned, cared for cast iron frying pan is worth its weight in gold. (Just ask Dorie Greenspan, David Lebovitz, or Mathieu Viannay.) I’ve been married to my “no name” Korean model longer than my husband, 32 years. Not only does food not stick, it doesn’t need questionable man-made surfaces to do the trick; surfaces that more often than not, degrade over time at worst (sometimes leaving evidence in your food) or, aren’t any more superior in heating evenly than stainless steel or ceramics. What’s more, with “seasoning” key, and no one rushing to use the age-old method on new-age cookware, I find all other fry/sauté pans well, a flash in the pan. You can buy a mighty fine, 9” cast iron pan from Sur la Table for $20.

Let me cut to the chase. I’ve used a few knives in my day. From Cutco to Calphalon and a bunch in between but my favorite is from Chicago Cutlery that I got as a wedding present in 1987. What’s not to love? It’s a small cook knife with a 4” blade and a 4” wooden handle that’s as comfortable in my hand as an old pair of loafers on my feet. Its diminutive size makes it especially versatile. Whether “mashing” garlic cloves, dicing vegetables, or rough chopping fresh herbs from my garden, no other knife “on the block” will do. Chicago Cutlery Cook Knife, about $10.60.

For our first wedding anniversary, 1988, my mother gave me a Cuisinart Food Processor. Nothing I have ever owned that plugs in has given me (or my husband’s stomach) as much culinary joy. Yes, I managed the first 30 years of life without one but then I wondered how. Pesto? Presto! Diced shallots? No prob. Scones, pie crust, salmon mousse, guacamole, almond butter, sorbet. I could go on and never stop. Five years ago, however, I did stop for close to six agonizing months when one of the mandatory attachments broke and I searched in vain for a replacement online.   Not wishing to “dish out” $200 for a new the top-of-the-line model, I reverted to Neanderthal Woman and probably drank too much Pinot Noir. But then a real Christmas miracle happened. After I unwrapped all the presents under the tree from my husband, he cleverly pulled out yet another one from behind his chair, a boyish grin enveloping his face. The beautiful sweater, the thoughtful trinkets in gold, even the exceptional gardening books “played second fiddle” to the treasure inside. The $30 replacement part for my 1988 Cuisinart. That was a memorable Christmas indeed!

About The Barking Tomato: Carolyn Choate loves to chew on food. Literally and figuratively. In the kitchen from her garden in Nashua or her favorite market, a restaurant across town or across the globe. When not masticating, Carolyn is likely swilling wine or spirits as neither is far from her heart – or lips. Forget diamonds and Louboutins, she’d rather blow a wad on Pinot Noir and grass-fed filet with fresh sautéed morels. And write about it. You taste the picture: The “Barking Tomato” aspires to push your “foodie” button. Carolyn’s day job is producing local affairs programming for WYCN-CD. You can contact her at crchoate@tv13nashua.com.

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