Category — Food for Thought

Fall is in the air: pumpkin spice lattes, chai teas, deep-dish apple pie and maple syrup: all the sweet and spicy flavors we associate with the changing of the leaves. And for me, speculoos cookies. Normally I bake my windmill-shaped speculoos cookies for the holidays, but I start craving them once the nights start to turn colder. So a few years ago when I discovered Lotus Biscoff Speculoos Spread at Monoprix in Paris, I began hauling jars home. Cinnamon, caramelized sugar, ginger, cardamon: my favorite sweet and spicy flavors.

Much like my other favorite Nutella, I’ve found lots of ways to use speculoos spread:

• as a dip for apples
• spread between 2 shortbread wafers for a yummy sandwich cookie
• slathered on hot toast or pancakes

Living in NYC, I got lucky: The Wafels and Dinges truck not only came to my neighborhood at least weekly, but they also sold their own version of speculoos spread. I bought 4 jars before we left NYC!

And now, Biscoff Speculoos Spread is at my World Market! I checked: you can also order it thru amazon.com, or directly thru Biscoff. I hear you can also find it at Walmart, but I haven’t seen it yet.

Moi note: I’m a loyal Delta frequent flyer, probably because they pass out free packs of Biscoff speculoos cookies! And if you’re really nice, the flight attendant will give you two!

Color Blocking is the hot summer fashion trend that is carrying over into the Fall: combining 2 or more bold colors that normally don’t go together.

I’m taking fashion to the tailgate: I’m color blocking my M&Ms! For TBG’s book party a few weeks ago, I went online and purchased single-color bags of M&Ms in the traditional Notre Dame colors of blue and gold, plus added a few bags of green M&Ms, which ND has been sporting more and more the last few years. Ten 7oz packages at $6.99 each with shipping almost $100: yes I did! Then I mixed them together to flaunt the ND colors. (You can buy the bags already color-mixed, but that costs even more!)

But a few handfuls later, those M&Ms quickly dwindled and only the photos remain.

Now that Notre Dame tailgating season has commenced, I wanted to recreate the ND color theme: at a lower price.

So yesterday on my now-weekly Target trip: voila! I bought the 42oz party size bag of plain M&Ms for $6. Last night watching Flipping Out (how appropriate!), I poured the entire bag into a bowl and picked out the blue, green and gold M&Ms and put them in a clear water bottle for decorative, sanitary tailgate munching. Then, I picked out the red M&Ms, leaving me with a bowl full of orange and brown M&Ms: perfect for Halloween next month.

And the left-over reds? Dessert!

Not bad for $6 and an hour of TV-watching.

note: yes, I know that is not the traditional ND blue: but have you seen this year’s The Shirt: Kelly Blue!

I’ve been a fan of Trader Joe’s grocery for a long time: I value the select, carefully chosen, high quality foods and products at a reasonable price. But I’ve been waiting (and waiting and waiting) until a new Trader Joe’s opened in my Chicago neighborhood. I love the urban lifestyle of walking to the grocery, choosing dinner for tonight, and maybe tomorrow, and carrying it home.

Yes, the options are select: there are not 24 varieties of frozen pizza, 13 sizes and style of peanut butter, nor 2 walls of ice cream options. But limiting? Look at today’s cheese selection and I’m pretty confident you’ll find something you like:

And the flowers can’t be beat: a good selection of fresh flowers at reasonable prices: today I purchased 10 iris stems for $3.99.

I’m a huge fan of their fresh foods: in addition to fruits and cheeses and vegetables, Trader Joe’s meats and and seafood are exceptional. And the variety of frozen meals makes dinner-in for 2 an international gourmet experience:

• Pork Shu Mai
• Beef Enchiladas
• Gorgonzlla Gnocchi
• Paneer Tika Masala
• Thai Massaman Chicken

Sure I’ve had better but at that price, convenience and quality: done!

Wines, teas, coffees, beers from around the world and unbeatable prices: even the 2 Buck Chucks (a college staple) is drinkable. I’ve mentioned my passion for chocolate covered edamame in an earlier blog, but today I found candied ginger for only $1.49.

I hope you too have a Trader Joe’s in your neighborhood (And when will I get a TJ in SoFlo???). I think I’m going to try some dried green mango next week…

I started writing this last month, but I was too busy licking the spoon to get it finished…

July was national ice cream month, but at our house every day is TBG ice cream day. I love ice cream: Kilwins is my favorite SoFlo ice cream shop, and I’m sooo excited I can now get Magnum bars at the grocery. But the downside of all that rich and creamy cold sweetness is it can pack on the pounds: a small can easily rack up 500 calories, and if you add my favorite waffle cone dipped in dark chocolate and rolled in toasted almonds….its a full meal!

Luckily I’m a big frozen yogurt fan. My all-time favorite is Pinkberry original with mini-chocolate chips, raspberries and toasted almonds. When we lived in NYC Pinkberry was just steps away: plus they delivered! (not that I ever had it delivered, but I could) In SoFlo there’s a Pinkberry in Miami, and Chicago just opened their first store. I’m hoping for more in both cities: soon!

But until I can walk out my door and indulge in mere moments, I like making my own frozen yogurt.

I like it plain, but TBG likes some extra flavors and crunch so I’m always experimenting with mix-ins. After lots of taste-tests, we found a flavor we both like: salted caramel frozen yogurt.

My recipe is pretty basic, and based on David Lebovitz’s frozen yogurt in The Perfect Scoop.

Salted Caramel Frozen Yogurt Recipe : serves 2

• 1 container Fage o% yogurt, 500 grams
• 1/3 cup Splenda Sugar Blend 50% sugar mix
• handful of crushed salty pretzels
• large scoop of dulce de leche

Mix Splenda into yogurt, blend well, return to refrigerator at least 2 hours. Prepare ice cream maker (I use Cuisinart). Turn on and start churning empty frozen mixer. Pour yogurt blend into mixer while churning. Continue churning 15-20 minutes, or until yogurt begins to freeze. Drizzle large scoop of dulce de leche into churning yogurt. Add crushed pretzels, retaining a teaspoon for garnish. Continue churning 1-2 minutes.

Scoop frozen yogurt into 2 cups, sprinkle with remaining crushed pretzels.

tips:

• for richer frozen yogurt, use 2% Fage.
• For slightly sweeter yogurt, use 1/2 cup Splenda.
• I prefer crushed Rold Gold Honey Wheat Pretzel sticks, but I also use crushed Pretzel Crisps
• substitute caramel sauce for dulce de leche

Tips Encore:

1. If you don’t have a ice cream maker – and don’t want an excuse to go buy one – Bethenny Frankel has a simple recipe for homemade frozen yogurt pops that are really simple and really good and the perfect backyard treat.
2. I store my Cuisinart freezer bowl in the freezer year-round. It takes up alot of space, but I store a bag of frozen peas or some pre-made Omaha Steak hamburgers in it. This way I’m always ready for frozen yogurt – or ice cream!
3. I just gifted one of my favorite ballerinas with the Zoku ice cream pop maker: it takes up less room in the freezer, and only takes 3 minutes to freeze!

I was invited last week to brunch at a friend’s who just bought a condo in SoFlo. So of course the hunt for the perfect hostess gift begins. Brilliant: specialty breakfast treats from Florida!

Everyone likes food gifts, and what’s better than introducing a friend to some of my favorite local foods: a gift of Florida sunshine!

Palmalito Jams and Preserves: Moi faves are the Guava Jelly and the Orange Marmalade, but love the Jalapeño Pepper and Key Lime jellies too. I buy mine at the local Publix, but you can also buy it online and ship it as a gift (or to yourself!) About $3.50/jar.

McCoy’s Honey: I looooove McCoy’s Florida Orange Blossom on my yogurt and TBG squirts it on his toast. Perfect for a little tea sweetner! And we still love our bear squeeze bottle. I buy mine at the local farmer’s market, but you can buy it online. About $4.50/jar. Also sold in larger jars (which we buy to refill the bear.)

Kermit’s Keylime Pie: I buy and send several Kermit’s Key Lime Pies a year to friends up north in the dead of winter: just a taste of Florida Sunshine in all the snow! Ships frozen overnight. About $75. Try the Key Lime Pops on a Stick too!

Honeybell Oranges and Tangellos: These special Florida oranges are only available for a few weeks every year: typically late December thru early February, depending on the weather gods. I once gifted brother Tom 40 honeybells to celebrate his big 4-0! Prices vary, but usually around $25 for 5 lbs, plus shipping. The perfect post-holiday healthy gift! I buy mine at Woolbright Farmers Market, but when shipping I use Cushman’s.

Moi Tip: Check out the recipes from the local producers: Palmalito suggests adding a jar of Guava Jelly to your Thanksgiving yams: sounds yummy!

I was pushing the cart down the frozen aisles at Target desperately trying to see thru the fogged-out glass doors for a box of frozen chopped spinach to make TBG’s favorite scallops pasta dinner.

Squinting for anything bright green I discovered Moi new summer favorite food: Banana Babies frozen chocolate covered bananas.

2 boxes for $7 each, 6 to a box and 270 calories each. I prefer the dark chocolate, but I’d love to try the milk chocolate covered in peanuts…if I could find them!

And if you’d like to try TBG’s favorite scallop pasta recipe:

Scallops with Spinach and Feta Cheese
Bay scallops are best in this recipe. If you can only find sea scallops, cut into 1/2 inch dice.
Yield: 4 servings

Ingredients:

2 tablespoons olive oil
1 1/2 cups chopped onion
2 tablespoons minced garlic
1/8 teaspoon cayenne pepper
1 cup red bell pepper, cut in julienne strips
1/3 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon minced lemon zest
Salt and black pepper to taste
3/4 pound linguine
10-ounce package frozen, chopped spinach, thawed and drained
1/3 cup feta cheese, coarsely chopped
1 1/2 pounds previously cooked scallops

1. Heat oil in 12-inch heavy skillet one medium-low heat until hot. Add
onion, garlic, cayenne, and bell pepper; cook uncovered until tender,
about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper;
heat one minute.
2. Meanwhile, bring a large pot of water to a boil; salt to taste. Cook
pasta until tender, 8-10 minutes. About one minute before pasta is
cooked, add spinach. Drain pasta and spinach and place in a large, warm
serving bowl. Add onion mixture and toss to coat. Taste and adjust
seasonings. Add previously cooked and warmed scallops to pasta and
sprinkle with feta cheese. Adjust seasoning with salt and pepper.

Bon App!   (I’d love to credit this recipe, but I have no idea where I found it!)

I confess: I watch almost 100% of TV on moi DVR. No commercials, and I save 18 min per hour. But last week I was forced to watch something live, and during a commercial I looked up from moi iPad and was immediately transported back to my Paris life.

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We’re slowly adjusting to the 90° temps and dripping humidity of SoFlo in May: not complaining, just saying. Fluids, lots of fluids. Frappuccinos, of course. Diet Ginger Ale. But trying to keep it healthy and low cal, I was inspired by a Starbucks summer favorite and am now brewing my own green tea lemonade. Couldn’t be simpler, or cheaper… or lower calories.

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For the last few years for a variety of reasons we’ve juggled 3 households…it started when we lived overseas and were planning to repatriate, then it sort of became our norm: I knew I’d bought that pair of shoes, I was just never sure which state…or country…they were in. To manage the chaos without a household of help, I developed some time-saving strategies that I continue today, even though we’ve just “downsized” to 2 homes.

I never thought any of my habits were particularly genius, or even unusual, until a friend recently visited me and as I was preparing drinks, practically shouted at me: What’s in your freezer?

Huh? Just the usual:

• bananas, grapes, strawberries, blueberries, kiwi, lemons
• wine and champagne
• cranberries
• milk, butter and Tazo chai concentrate

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I like travel. And food. And books. And best of all, combining all 3! Having lived in Paris for 7 years and last year traveled and tasted my way thru India, my friend Suzanne – another adventurous traveler and food sampler – gifted me the book The Hundred-Foot Journey – A Novel by Richard C. Morais. I had too much going on to do more than read the accolades on the back cover for the 1st few weeks, but then I had time to open the book and drift into other worlds and flavors.

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