Grocery Shopping for the Holidays

Grocery shopping this time of year can be stressful but it's also a great time to save on lots of pantry items, especially in the baking department. Whether you are looking for an organic turkey, a full Thanksgiving meal or the perfect holiday recipes, here are some tips to help you get the best deals. 

1. Cooking, Baking & Holiday Staples
This is the best time of year to find good deals on sugar, flour and even nuts and chocolate chips. Many stores also have chicken broth on sale right around now, even Costco. Scour the ads before you shop. I recommend the Safeway iPhone app, it's much better than clipping coupons. You can search for discounts on items you need and save when you shop. This year Safeway is offering a lot of holiday Wilton baking items and decorating kits. See what you can find at out your local supermarket.

Look for house brands like the Whole Foods 365 line and bulk bins for good value, and don't forget about fresh cranberries! They can be frozen and used later in the year. Other seasonal items include fresh Brussels sprouts, canned pumpkin, butternut and sweet potato purees. Whole Foods also offers easy build-your-own-brie with rounds of cheese and various toppings sold by the ounce. 

2. Thanksgiving turkey
A lot of people like heritage and heirloom birds, one source is Diestel organic birds. You can find where they are sold locally.  But you do need to order them ahead. Either call your local store or order online from Whole Foods. Expect to pay about $3 per pound. 

3. Help!
Yes, stores offer that too. While every food magazine has a Thanksgiving guide, so too do grocery stores. Here are some good ones to check out for recipes, tips, turkey guides and more.

Safeway Holiday Tips & Recipes  lots of recipes including cocktails

Whole Foods Best Holiday Ever plenty of recipes, serving calculator and even decorating ideas

Fresh Market Holiday Turkey Tips and Tricks roasting, brining and stuffing recipes

Wegmans Turkey FAQ includes videos on roasting and carving 

4. Delivery
Facing the parking lot at a supermarket this time of year can be daunting. If you have a large order, delivery can be cost effective. Some stores like Safeway offer special deals this time of year, like free delivery and a free turkey with minimum purchase of $200. Check out Instacart, Google Shopping Express for more online shopping options.

5. Whole meals or prepared food
For those who don't want to cook, there is a much less expensive option than dining out. Many stores like Whole Foods offer the option of ordering a whole holiday meal. Whole Foods all have a holiday table in store where you can order and get advice for planning or "rounding out" a dinner. Whole Foods also offers both gluten free pies and pies made in house. I tried the Whole Foods brown butter walnut pie recently at a dinner and can definitely recommend it.

What are your best tips for holiday grocery shopping? Share them in the comments section. 

Idaho Potato Quiz & How to Fluff a Baked Potato

Recently I was invited to learn more about Idaho's  number one crop, potatoes. I've written about potatoes before, so this time I've decided share some tidbits I learned on the trip in a trivia quiz format so grab a pencil and paper (no Googling for the answers!). This quiz is just for fun. More giveaways soon, I promise. 

1. Potatoes originally came from

A. South America

B. North America

C. Ireland

2. At one time potatoes were appreciated by royals in Europe for their

A. blossoms

B. skins

C. nutritional value

3. School kids in Idaho get time off from school for

A. Potato planting in the Spring

B. National Potato Day in the Winter

C. Potato harvest in the Fall

4. In order to be affected by any allowable pesticide residue, in one sitting you would have to eat

A. 1300 pounds of potatoes 

B. 130 pounds of potatoes

C. 13 pounds of potatoes

5. In Idaho potato farming dates back to

A. Prehistoric times

B. the early 1800's

C. the early 1900's

6. Potatoes have more potassium than

A. Bananas

B. Oranges

C. Both bananas and oranges combined

7. In Idaho russet potatoes represent 

A. 94% of all potatoes grown commercially

B. 84% of all potatoes grown commercially

C. 74% of all potatoes grown commercially

8. Which of the following is not a russet variety of potato

A. Shepody

B. Burbank

C. Marquis

9. Baking potatoes in foil

A. Does not hasten cooking

B. Steams them instead of baking them

C. Both A and B

Answers at the bottom of this post

In addition to having a greater appreciation for the work that goes into farming potatoes, I also learned something very practical--the right way to fluff a potato! Apparently I'd been doing it all wrong. 

After baking (no foil!), give the potato a nice massage to break it up a bit, but don't rip the skin. Pierce the top of the potato using a fork in a zig zag pattern. Now gently press on the ends. Voila! A perfectly fluffed potato. 

Disclosure: My thanks to Idaho Potato Commission for inviting me to visit with Idaho potato farmers and processors. I was not paid to write this or any other post on Cooking with Amy.

Answers

1. A

2. A

3. C

4. A

5. B

6. C

7. A

8. C

9. C

So, how did you do? Any surprises? 

Ruby Sparkler Recipe

Thanksgiving is a potluck affair at my parent's house. My folks cook the turkey and stuffing but the other dishes are up to the guests who arrive with appetizers, cranberry sauce, sweet potatoes, salads and dessert. Those who can't cook, are tasked with bringing wine or bread. Everyone contributes and has a chance at bragging rights. 

The feast always starts off with sparkling wine, except for last year when I mixed up a sparkling cocktail, the Aperol Spritz instead. This year, in addition to cooking as I always do, I've settled on a cocktail with port. Fonseca Bin 27 is a lovely and inexpensive ruby port, lush and filled with lots of ripe dark berry flavors. To lighten it up, a fizzy not too sweet sparkling wine is perfect. You want something good and bubbly but not too sweet. 

Another nice reason to use Fonseca Bin 27 is that for the holidays they have released a bottle with a limited edition Artist Label which raises funds for Waterkeeper Alliance, a non-profit organization that promotes and protects clean waterways worldwide, this is an important cause for Fonseca as they are committed to sustainable viticulture with respect to the Douro Valley in Portugal. This year the label features the work of artist Barnaby Furnas, whose paintings are exhibited in the various museums including the Museum of Modern Art.  Based on one of Furnas’ popular “rock star” paintings inspired by the music of The Velvet Underground, the painting’s vibrant hues are intended to echo the fruity intensity of BIN 27. No matter which bottle you choose, the port is sweet and luscious. It is also be lovely as an after dinner drink, especially with something chocolate.

This recipe originally was created by spirits writer David Wondrich, but I chose a slightly sweeter sparkling wine.  For more port cocktails visit PortCocktails.com

Ruby Sparkler

2 parts sparkling wine, something lightly sweet and fizzy such as Extra Dry Prosecco, chilled

1 part Fonseca Bin 27 ruby port, chilled 

Garnish of fresh berries or cranberries

Combine the sparkling wine and port in a Champagne flute, garnish and serve.

Enjoy!

Disclaimer: I was provided with samples of Fonseca Bin No.27. I was not paid to write this or any other post on Cooking with Amy. 

Fall Chocolate Salon Tickets Giveaway!

The Fall Chocolate Salon at Fort Mason in San Francisco offers a fantastic opportunity to try, buy and learn about chocolate in many forms from bars to confections to beverages. I've participated many times as a judge for the awards and moderating panels and discussions by some chocolate luminaries including people like Art Amano of Amano Artisan Chocolate and Gary Guittard of Guittard Chocolate Company. 

It's fun to see what some of my favorite chocolatiers are creating and and to discover new treats. 

Here are some of my top picks:

Amano Artisan Chocolates for their exquisite bars and luscious hot chocolate

Clarine's Florentines for the best florentine cookies ever

Charles Chocolate for his toasted nutty chocolate bars

Feve Artisan Chocolatier for their delicate confections like their award winning chocolate covered rosemary caramel

Neo Cocoa for delicate but intense truffle squares in flavors like zested lime and warm ginger root

Nuttyness for their chocolate covered marzipan bars 

New confections to try this his year include bourbon truffles from Charles Chocolates and pumpkin spice truffles from Neo Cocoa.

If you'd like to join me the Fall Chocolate Salon is offering two pairs of free tickets to the event this Sunday November 10th at Fort Mason open from 10 am until 5 pm. Just leave a comment telling me about your favorite chocolate. I will choose winners (2 winners will each receive a pair of tickets) this Thursday and your tickets will be held at the door. One entry per person. Be sure to enter your email address so I can contact you, no one will see it except me. Please only enter if you are available to attend. Good luck! Tickets are available for $20.

Amy

Macaroni & Cheese Cookbook Smackdown!

There are plenty of macaroni and cheese cookbooks, and some of them are quite good. So do we need another one? That was my question when I heard about both of these new books, The Mac + Cheese Cookbook and Melt. Coincidentally both books are from renowned Northern California food bloggers. 

Out first and in a small format is The Mac + Cheese Cookbook, 50 Simple Recipes from HOMEROOM, America's Favorite Mac and Cheese Restaurant. The subtitle really tells it all. These are recipes from Allison Arevalo (her blog Local Lemons is no longer being updated) and Erin Wade's darling restaurant in Oakland. While the recipes are creative, they are straightforward, uncomplicated and fairly simple really. The ingredients are good quality but not particularly expensive or exotic. The book rounds out the mac and cheese recipes with side dishes and desserts. 

It's not a traditional restaurant cookbook, but rather very practical. Some of my favorite recipes in this book are actually not mac and cheese but the Brussels sprouts with bacon and apple cider vinaigrette and the peanut butter pie. 

It's not a ground breaking cookbook, but a good choice for mac and cheese fans and beginning cooks. Want to find a vegan mac and cheese recipe? A version of mac and cheese with blue cheese and walnuts? Or a "trailer" version with hot dogs and crushed potato chips? This is your book. Visit their restaurant Homeroom in Oakland.

Melt The Art of Macaroni and Cheese was written by two food bloggers I know and adore, Stephanie Stiavetti, The Culinary Life blogger and Garrett Cord the blogger behind Vanilla Garlic. So I was particularly concerned when I heard about the book.  But that was before I got a chance to see it. It is groundbreaking. If The Mac + Cheese Cookbook is a lifestyle book akin to the brand Target--think a little retro in style, mainstream and accessible--then Melt is practically the opposite--it's extremely innovative, sexy, and exotic. Frankly, it's a game changer. It redefines macaroni and cheese through the use of artisanal cheeses, many generally relegated to cheese plates, to wild combinations and new categories like salads, soups and desserts composed of noodles and cheese. 

I have to admit while there are a couple of recipes in this book that don't appeal to me, (I can't quite wrap my mind around the combinations of cheese and seafood or pasta and fruit) but most of them are just plain genius. That said they will take planning ahead to source some of the ingredients. My bookmarked recipes to try include Tomato Soup with Star Pasta and Vella Dry Jack Crisps, Pumpkin Stuffed with Fontina, Italian Sausage and Fontina, and Bianco Sardo with Collard Greens Pesto over Penne. 

Stephanie and Garrett are hosting a Le Creuset giveaway in honor of the book. Find out where they are appearing or attend a book signing. 

So do we need another macaroni and cheese book? I'm going to say an enthusiastic YES! 

Disclaimer: This post includes Amazon affiliate links

Cookware Reviews and Giveaway

I'm always happy to try out new cookware, mostly because the options just keeps getting better and better. Looking for the latest nonstick? An alternative to nonstick? A great steamer? It's all here. 

Imagine the perfect non stick pan. It would be made without harmful chemicals, you could use it with high heat, it would be oven safe, you could use metal utensils with it and put it in the dishwasher. Voila! Meet the newest non-stick from Calphalon, available only at Williams-Sonoma. It's called Calphalon Elite Nonstick and was designed to allow you to develop a good sear thanks to a specially designed textured surface. It is PFOA free and utilizes a hard-anodized aluminum for heat conduction and consistency. It's basically the latest and greatest in non-stick cookware. While you can use metal utensils like spatulas, spoons and whisks, you still shouldn't use forks or knives in the pan. I use non-stick pans for eggs and some sautéing so I think a frying pan is your best bet if you're not looking for a whole set of cookware. Scroll down to find out how you can win a 10-inch fry pan ($150 MSRP). 

Another brand of cookware that's new to me is "ManPans." This cookware is eco-friendly meaning no PTFE, no PFOA nor any other petrochemicals are used in producing them, but what truly sets these pans apart is how amazingly light they are, and their "flavor neutral" quality. They were designed specifically to not change the flavor of anything cooked in them. I'm not sure that I taste a metallic flavor when I cook in other pans, but many chefs reportedly do.  The cookware is heat resistant up to 700 degrees and you can use metal utensils with them. They are non dishwasher safe. While not technically "non-stick" (which means there's no coating on the surface of the pans to flake or chip) I found that the pan I used releases food nicely and is very easy to clean, in addition to being a good conductor of heat. 

I particularly like the design of the ManPans steamer insert. It's 10 inches wide and allows me to very efficiently steam a large amount of greens at one time.

Speaking of steaming, if you have Anolon brand pots and pans, you'll love this cool new Anolon Universal Steamer insert, designed to fit multiple size tulip-shaped and straight-sided saucepans, including 2 quart, 3 quart and 4 quart capacities. It fits my Anolon pans perfectly, but does not fit all non-Anolon pans. 

GIVEAWAY! 

I'm giving away one 10-inch Calphalon Elite nonstick pan ($150 MSRP), courtesy of Calphalon and Williams Sonoma. To win the pan, simply leave me a comment and tell me something about your favorite piece of cookware. For example, how long have you had it? Where did it come from or what do you use it for? Or post a picture! That's all! In order to win you must have a valid US address and include your email in the proper field (it will only be visible to me).  Contest winner will be drawn at random, and the contest ends Friday October 25th at 9 am PST.

Disclaimer: Cookware review samples were provided by the manufacturers, I was not paid to write this or any other post on Cooking with Amy. 

Cinco Jotas Jamon Iberico

One of the most iconic and exceptional specialty foods of Spain is jamon de bellota, Iberian cured ham from acorn fed pure bred pigs, pata negra. It's intensely flavored and served in thin slices that are glossy, deep red, silky tender and wonderfully sweet and savory. It is simply the best jamon you will ever eat. The first time I tried it was in Seville at Casa Roman, a well-known tapas bar that specialized in it. The next time I ate it was in Barcelona, where I ordered it every chance I got. But I don't think I fully appreciated it until I went to the Basque region of Spain. 

In San Sebastian the tradition of tapas and pintxos is almost an art form. People eat small exquisite bites of food at bars all day and all night. Each little nibble is more delicious and amazing than the next, often made with traditional ingredients like jamon, Cantabrian anchovies and Guindilla pickled peppers. Spain is one of the leaders in innovative and modern cuisine, and while jamon Iberico is revered in Spain, it's also used in unconventional ways, like in a tapa with mango, foie gras and a coca cola reduction. Competitions abound to discover the best new tapa, including the Cinco Jotas International Award.

Cinco Jotas is a leading producer of Jamon Iberico, since 1879 and is currently promoting their product in the United States after a successful introduction earlier this year. I recently received sliced samples of the product and highly recommend it. Of crucial importance to enjoyment of Jamon Iberico is the way it is sliced. Cinco Jotas will be bringing a master carver to San Francisco in January and I look forward to learning more about his craft.

Disclaimer: I am not paid by Cinco Jotas, though I did receive product samples.