Yu Hong Yuan Black Garlic

If you've never had black garlic, this exotic condiment is absolutely sensational.  This single large cloves taste a bit like a garlic jam. Sweet, savory, and smoky, it's fantastic spread on toast, used as a garnish on salads, or just as a treat to eat.  Up until now, its been almost impossible to find but Amazon now carries this delicacy that you must try!  

Meyer Lemon Curd

​I owe this take-away to the Grant Grill in San Diego.  I love using meyer lemon curd to fill tart cups for dessert, but try placing a dab on a grilled scallop!  Adds a tart/sweet surprise that delights dinner guests.

Pomegranate Molasses

I was only recently introduced to Pomegranate Molasses. This thick, rich, zesty reduction is the perfect inexpensive substitute for a balsamic reduction.  Super on tomatoes and other fruits.  Even fun to drizzle on ice cream for an exotic treat. ​

Schiltz Smoked Goose -5 Golden Spoons

It’s my second year hosting a crowd at our home in Palm Springs for Thanksgiving and it’s my second year including a Whole Schiltz Smoked Goose in my menu. From a family farm in South Dakota that was started in 1944, Schiltz is a true American tradition for many families across the country and a fantastic addition to any holiday table!!  http://www.schiltzfoods.com It’s also an easy dish that only takes about an hour or so to warm in the oven and it looks spectacularly on a platter with crab apples as garnish. The rich dark goose is moist and smoky and there is a surprising amount of meat on the bird. For the adventurous, try the suggested Blackberry Sauce recipe on the website from Chef John at Food Wishes. Yum. It takes a few hours to simmer, but well worth the wait. A combination of balsamic vinegar, red wine, and blackberry jam with renderings from the goose wing tips, it’s the ultimate side sauce for this dish. Our table main courses also included a   and  Believe it or not we also had fourteen side dishes including three kinds of potatoes (traditional garlic, yams, and Yukon Gold truffle smashed), homemade cranberry orange relish, pickled persimmon salad, Yorkshire pudding, poached white balsamic asparagus, pureed turmeric eggplant, and basmati saffron rice cake. Deserts included lemon quark cheesecake, traditional pumpkin pie, assorted mini-pastries, and my signature cotton-candy puffs with Mayan cocoa! Needless to say, it was quite an extravagant Thanksgiving but it’s the one holiday when I like to pull out all of the stops. The evening ended with take-home packages for guests of left-overs with little personalized commemorative leaf-shaped bottles of organic maple syrup that had also served earlier as table placeholders!

Better Than Bouillon

Organic Chicken Base I only discovered this amazing kitchen staple a few months ago. A fellow gourmand knows I regularly make chicken soup at home and am very particular about ingredients so he surprised me with a jar.   I’m one of those that buys an organic free-range chicken, roasts it, serves it for dinner and then boils the bones to make my own stock. A very time-consuming process…until now. Better Than Bouillon organic chicken base is a chef’s dream. It’s a concentrated paste made from organic chicken that has a crazy long shelf life. A couple of teaspoons in water with a few fresh veggies makes an astounding chicken soup. A touch added to mashed potatoes makes them even more yummy. And, a teaspoon added to just about any side dish is a bright rich surprise. You’ll always find an open jar in my fridge and another in my pantry. An 8 oz. Jar makes over 9.5 quarts of stock!! Retail price is $7.49 and it is offered in a variety of other flavors including beef, veggie, turkey, and even lobster! Costco often has this product for even less so it’s a real bargain. You can also find it in just about any gourmet retailer.​

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 jim@foodtodish.com
888-942-4274 ext. 701

Palm Springs, California

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