Nonna’s Secret to Perfect Gnocchi Every Time – A Traditional Italian Recipe from the Fante Family of Philadelphia

Contributed by Liana, of the Fante family of Philadelphia.

I love gnocchi. Okay, full disclosure: I am obsessed with gnocchi. If gnocchi is on the menu, I will be ordering it. I love any excuse to make it for my friends and family. (Who am I kidding? I make them for me and force myself to share.) My obsession is so infamous that the gnocchi board in our Fante’s line is named after me.

Thinking about making gnocchi with Nonna always makes me smile. Gravy would be bubbling on the stove because Nonna believed that gnocchi deserved fresh gravy. All of us cousins would pile around her kitchen table after church Sunday morning to roll out the dough into long, thin ropes. She would always cut the pieces (lest we be trusted with sharp objects), and then we would all roll our share on the gnocchi boards (she kept four of them in the house so we wouldn’t have to take turns and fight – hence not letting us use sharp objects!). We all had our own quirky method, each with its own distinctive look. As we ate the gnocchi that afternoon the conversation would be peppered with interruptions of, “I got Sandro’s” or “this one must be Elisa’s” and the like.

Cousin Liana’s Gnocchi Board from the Fante’s Collection of Italian Cookware Made by Harold Import Co.

Here is Nonna’s secret and some tips and recipes that she passed on to make your own gnocchi attempts a success!

THE SECRET: Everyone thinks I am crazy, but my Nonna (born and raised on a farm in northern Italy) used instant mashed potatoes to make her gnocchi. Shocking, I know. Guess what? She experimented for years, and ultimately settled on instant because they helped her to control the recipe. The amount of starch and water in each potato varies, so a gnocchi recipe is constantly changing based on that. As you may know from making pasta, the humidity changes make a difference in the amount of flour required as well. With all of these variables, achieving the perfect gnocchi is a tough task! Also, by using instant potatoes, you can make an incredibly dry potato mixture (using butter and milk), further reducing the amount of flour you need to use. The result? Gnocchi with intense potato flavor and a light, airy texture that melts in your mouth.

THE PRO TIP: Nonna never made gnocchi in the summer or when it was raining. I learned the hard way that it was because humidity wreaks havoc on gnocchi. I made them on a hot and humid July day for a party I was throwing, assuming I could simply adjust the flour as needed for a successful batch. It was truly a disaster. I had to run out and buy an extra 5 pounds of flour (which we used all of) to get the proper texture, and ended up with incredibly dense gnocchi. Nonna, I now understand why we had to wait until summer was over to have gnocchi, and I’m sorry for bothering you so much about it!

To all you purists out there, more power to you! I’ve included both her recipes below. Have fun with them! There are so many wonderful gnocchi variations, that once you have the basics down you can get creative.

Nonna’s Perfect Gnocchi
Serves 4

1 Cup milk
2 Tablespoons butter
1 ½ Cups Instant Potato Flakes
2 eggs
¾ Cup All-Purpose flour + more for sprinkling

In a small saucepan, melt the butter in the milk over low heat. Once the butter is melted, add the potato flakes while stirring. The result should be a very dry potato mixture that has a crumbly texture. Set aside to cool.

Once the potato mixture is cool enough to touch, combine the eggs, flour and potatoes. Knead until the dough is a homogenous color and texture. If the dough is too sticky, add a small amount of flour and knead together. Be careful not to add to much flour!

Making Gnocchi

Once the dough is formed, divide it into 4 pieces. Roll each piece into long ropes about 3/4 inches thick. Cut them into ¾ inch “dumplings,” dusting with flour as your go. Prepare your gnocchi board by sprinkling a little flour on it. Roll one at a time using your gnocchi board, adding more flour as needed to prevent sticking. To roll, simply press the side of your thumb into your “dumpling” creating a divet and use even pressure to push down. The result will be a half moon curl with ridges on the outside and a small pocket in the center.

Boil at least a 3 quart pot of water and salt to taste. Add 1/3 of the gnocchi to the boiling water, give a quick stir, and cover with the lid. When the water comes back to a boil (1-2 minutes) your gnocchi will be cooked perfectly. Skim them off the top of the water with a spider and then add your favorite sauce immediately. Repeat twice with the rest of the gnocchi. Enjoy!

Nonna’s Potato Gnocchi
Serves 6-7

5 Idaho Potatoes
2 Eggs
2 Tablespoons Butter (or Oil)
Pinch of Salt
All-Purpose Flour

Boil potatoes in water, then skin them and rice them into a pile while still hot. Make a similar, or slightly smaller, sized pile of sifted flour. Mix the riced potatoes and flour with the eggs and butter. Mix only until a paste is formed, but not too long, or the mixture will become too soft.

Cousin Liana’s Gnocchi Board from the Fante’s Signature Line of Italian Cookware from Harold Import Co.

Roll the dough into strips 1/2” to 3/4” in diameter, and cut them into 1” lengths. Roll Gnocchi on your gnocchi board, to create indentations that will permit better and quicker cooking.

Put Gnocchi into salted boiling water one at a time, to prevent their sticking together. Cook 5 to 10 minutes, according to desired taste. Serve with tomato or meat sauce.

Benriner Mandolin Slicer Makes Baked Potato Chips

1 Reply

Baked Potato Chips made by blogger Food (Just Sayin’) with the Benriner Mandolin Slicer from Harold Import Co.

Toni Snearly, author of Food (Just Sayin’), is a self described “foodie cookin’, goodie bakin’, organic livin’, charity givin’, tree huggin’ type of gal.”

Toni put our Benriner Mandolin Slicer to the test, and shows how easy it is to create homemade baked potato chips using the Benriner, turning a whole potato into chip-perfect slices in under 10 seconds. Read the full post on Food (Just Sayin’): Baked Potato Chips Made Easy with Benriner.

Explore this history of Benriner in our interview with Michiko. Want to find a Benriner Mandolin Slicer of your own? Check out Fante’s of Philadelphia. Also found in fine kitchen shops nation wide.

See the Consumer Search report on mandolins.

Ali Bouzari – An Interview With the Food Biochemist, Chef, and Innovator

2 Replies

Ali Bouzari (left)

If you knew that a 20-something food Biochemist was influencing your menu at The French Laundry (should you be so lucky to snag a table) would that raise your eyebrows? Elite culinary establishments such as The French Laundry, Benu of San Francisco, The Restaurant at Meadowood, and the world’s premier culinary college, The Culinary Institute of America, are experiencing the influence of Ali Bouzari, food scientist, chef, innovator and thought leader. Ali is one of the instructors and creators of the culinary science curriculum at the CIA, a PhD student in biochemistry at UC Davis, and a Culinary Science and Menu and Research and Development Consultant for some of the most prominent dining establishments in California.

Ali gives a Ted Talk at UC Davis on May 4, 2014. (Starting at 3:13:00)

As Harold Import Co. grows in the food service and supply industry, we are delighted to have the opportunity to connect with passionate, trend setting culinary professionals like Ali, who in turn push us to critique and improve our own creative processes and raise the bar in all that we do for our Customers.

The Interview – Getting to Know Ali Bouzari

Nicole Herman., of HIC: Ali, I want to first thank you for taking the time to share with us. I think our readers are really going to enjoy learning about you and your unique approach to all things culinary.

Nicole: When did you first know you wanted to be a chef?

Ali Bouzari: The best way to answer is to say when I first started to cook in restaurants, which I did in high school. My choices were to wait tables, be a host, or cook. I started cooking in an orthodox Jewish catering company where I learned more than basic knife skills – I learned how to make Jewish delights and how to prepare kosher food. We did bar mitzvahs, parties, and sometimes 500 person events. I realized I really enjoyed this, and learned that if you can cater a Passover dinner, you can pretty much do anything

Nicole: Who or what has been the most influential factor in your life, personally and professionally?

Ali: Personally, the reason food has been on my radar is because of my dad. He was an excellent cook. His family is from Iran and the culture there is obsessed with food, it’s an all consuming part of life, and it’s really fun. There is a joyous attitude toward food, they don’t take it seriously. I grew up with crazy Iranian dudes eating great food and making it fun, and it was refreshing to focus on. Professionally, I’ve had people help me along the way – My professor at UC Davis, my boss at the Culinary Institute of America, they were amazing facilitators. Chefs that have driven me – one is Thomas Keller. At the first fine dining gig I had as a line cook, my chef gave me a copy of The French Laundry cookbook. He said, “check this out, this is why we do everything that we do.” I learned good habits from this book, and I imprinted on French laundry culture.

Ali Bouzari

While I was in Spain for a year in undergrad, it was right after the peak of the Spanish avant-garde movement. I saw Ferran Adria of elBulli talk once, and it was crazy eye opening. This was my first time realizing that having a meal taste and smell really good was not the only important thing. Emotion and nostalgia can enter in too… and unless it tastes good, it doesn’t matter. The creativity was inspiring. Harold McGee’s book On Food and Cooking written in early 1980’s set a lot in motion. I read it in undergrad when I was cooking part time and studying biochemistry. I found that with this knowledge I could cook better than I thought I should be able to. I would look under the hood of what I was working on. Then I Googled books on the science of food and kept finding Harold McGee’s book. I read it cover to cover. To this day, I start with this book when researching. My guidance to students at the CIA – If you read this cover to cover, you will be a better cook than your peers, it teaches you the rules of the game.

Nicole: What is your favorite meal to make? And To eat?

Ali: Most meaningful – An old Persian standby, the shish kabob, basmati rice with saffron, and traditional accompaniments. The shish kabob is made of ground beef, sumac, black pepper, onions and shallots. It’s formed onto a skewer that hangs horizontally. The trick is to get the right ratio of fat and protein, it must cling to skewer and not fall into the fire. It needs to brown well. I like this because it feels very old world, and I made this with my dad for our friends growing up.

Nicole: You’ve been called both a scientist and a chef. Do you identify with one more than the other?

Ali: No. My whole career is predicated on the belief that I am not ever going to be the world’s greatest chef or scientist, but I can do both together pretty well, and that enables me to do some cool stuff. I try to keep one foot in the culinary world and keep those skills as honed as possible. If I walk into The French Laundry to teach them anything, I owe it to the team there to know what’s going on to the point that I could at least hack it being a prep cook. Scientists need to learn to respect chefs more, too. As an educator and scientist, I think it is easier to understand the food if you’ve touched it, keeping your cook side very current.

Nicole: What is your cooking philosophy?

Ali: A couple. In general, one of my favorite things as a home cook, and as a single college age guy, there are a lot of leftovers in my life. Great advice I heard – Don’t just reheat food, recreate it. I might make basmati rice one night, then turn it into soup or fried rice the next night. This is a good culinary workout for the brain. My more over arching cooking philosophy – Pay attention to the rules of the game you’re playing. Know the basic behavior of the basic ingredients you’re working with.

Nicole: We tend to be creatures of habit, and revert to eating what we know and is quick, especially when life gets hectic. What advice would you give a home chef to help get them out of their cooking ruts, without needing to make an especially time consuming elaborate meal?

Ali: Get in touch with age-old culinary mantra of “mise en place.” This is a French term chefs have all over their brain. It’s the idea that you should be prepared, given what comes your way in the kitchen. The real cooking happens during prep. If you have leftovers, you can just add prepped foods – I’d add things with a lot of flavor, like preserves, pickles, fermented things. You can take something as simple as roast chicken, and add pickled onions or a little miso, or cherry relish that are already really flavorful, and make something amazing in a little amount of time.

Another philosophy – A chef told me once that at least every dish on his menu had at least one ingredient that took a lot of time to make, with complex deep flavors. If you can make this type of food in batches and keep it around, then you have a giant bar of great ingredients to pluck from at your will. Start with a couple different pickles. Fermented beets, fennel, even vinegar pickles. Roasted garlic, pesto, a nice stock. Then you have a wide palate of foods to pull from and create something wonderful, with out a lot of time.

Nicole – So, it’s all about the prep.

Ali – If you live in a place like California, subscribe to a CSA (Community Supported Agriculture) program, where you pay a local farm a lump amount, and they drop off fresh produce at your door, filled with what’s at peak freshness for that time of year. This is a great forcing function to learn how to cook a variety of things. (Kolrabi anyone?)

Nicole: What kitchen tool do you find indispensable, that might come as a surprise to people?

Ali: 2 – One is kind of obvious – A spoon. The untold love story of the kitchen. A chef on their game will have 5-10 different spoons on hand that they will pet before they go to sleep. This reflects the dual nature of a chef: A knife, which is essential, represents how a chef has to do superhuman tasks under pressure, and the spoon represents how chefs have to be at the same time gentle, nurturing. A Knife is penetrating and aggressive. A spoon is supportive, gentle, finessing. I really like spoons. A lot of chefs really love the “Kunz” spoon, named after Gray Kunz of Lespinasse. Chef of the old guard, a perfectionist, a formidable presence in the kitchen, had these spoons designed for his staff. His cooks had a serial number identified spoon designed with balance, proportion, a perfect bowl at the end, wide enough to use as quasi spatula.

I also like a heat proof spatula. It needs to be rigid yet bendy. Every restaurant has a myth about how using spatulas saved some company a bazillion dollars, minimizing waste by getting every bit out of a container. I love spatulas for stirring things. There is no place for a wooden spoon for me. Every grandmother who stands by using a wooden spoon, just hasn’t used a great heat proof spatula yet.

Nicole: Do you have a dream or goal for the culinary world?

Ali: Yes! The culinary world is unique in a lot of ways. It’s an industry based on a medium that is inherently dependent on scientific principles but has turned a blind eye to acknowledging the principles for fear of upsetting the tradition and artisanal nature, they are afraid science will do away with this. It’s like saying that by understanding how the English language works, you won’t be as good of a poet. You can learn the rules, and then break them. Learn the science, then do crazy stuff. The irritating thing about humans in artisanal fields is when they reject progress. People will say, “I don’t want to do anything with science in the kitchen.” Too bad, science is always in the kitchen. Whether or not you want to acknowledge it is the question. This is not avant-garde stuff. There is so much chemistry and physics going on in the kitchen, if the average line cook understood the “why” of roasting a chicken vs. how, we’d all eat better and our culinary staff would be better equipped. I’d like to raise the scientific literacy of the culinary community. Knowledge makes it better.

_______________________________

You can learn more about Ali Bouzari on The Culinary Institute of America‘s website and on UC Davis Magazine. Follow Ali on Twitter.

Interested in learning more about HIC? We’d love to speak with you. For Customer, wholesale, or press inquiries, please reach us here. Or, shoot us a note via Facebook.

Contributed by Nicole Herman of HIC, Harold Import Co.

Garlic Press Test from the Brooklyn Homemaker

Leave a reply

Garlic Press Test with the Brooklyn Homemaker

Have you met Tux? He’s the author of a fabulous blog called Brooklyn Homemaker, coming in 4th place in the “Homies” blog awards! HUGE! He shares recipes, stories, and gives in-depth reviews of gadgets too.
In his latest post, Tux de-bunks the garlic press, putting models of all price points to the test.

Read the full post here.

We want to thank the Brooklyn Homemaker for including Fante’s Cousin Umberto’s Garlic Press, made by Harold Import Co., in this line-up of fine garlic presses. We are honored and humbled to be a part of your consideration set.

Want to find a Fante’s Cousin Umberto’s Garlic Press of your own? Check out Whisk of Brooklyn and Manhattan. Also found in fine kitchen shops nation wide.

Raw Vegetable Pasta

Leave a reply

Veggie Pasta Made With The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler

Creating “pasta” made purely from raw vegetables started gaining momentum along with interest in raw food diets, and has grown in popularity as some seek out gluten-free, low-gluten, or low calorie alternatives to traditional pasta.

If you’re not familiar with raw veggie pasta, it is simply fresh, raw veggies like carrots, summer squash, (shown above) zucchini, as well as other vegetables, turned into strips or curls that resemble spaghetti shaped pasta noodles. There are some helpful tools available that turn these veggies into long spiral shaped pieces, and tools that leave the strips straight.

A great tool for making raw veggie pasta is a spiral slicer, such as the Benriner Cook Helper, if you are going for a curly veggie “noodle.” The Benriner is also a superb kitchen companion when creating a larger volume of veggie pasta, as it turns out a nice big pile of curled strips quickly.

A kitchen gadget that makes quick work of turning raw vegetables into veggie pasta strips, which might surprise you – the julienne peeler. We put our very own 3-in-1 Rotational Tri-Blade Peeler to the veggie pasta making test…

First using the regular blade to remove the rough outer skin of a carrot…

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Removing Carrot Skin

Then turning the knob and flipping to the julienne blade to turn the inside of the carrot as well as a yellow crook neck summer squash into a mound of vegetable pasta goodness.

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Julienne Blade Making Veggie Pasta

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Julienne Blade Making Summer Squash into Veggie Pasta

Looking for the World’s Greatest™ 3-in-1 Rotational Tri-Blade Peeler? Find yours here and at fine gourmet kitchen shops nationwide.

Settings for regular peeling, soft veggies, and julienne peeling

Strips of Yellow Crook Neck Squash Turned into Veggie Pasta

What next? You can toss the strips into a skillet and warm them, plus top with the creamy sauce of your choice, like Alfredo, pesto, or marinara, for a warm “pasta’ dish. We kept ours simple, tossing the brightly colored carrot and yellow crook neck squash strips in 2 tbs. olive oil, ¼ cup apple cider vinegar, a twist of fresh ground pepper, and a few pinches of sea salt, for a chilled salad. Combine, and eat! Delicious.

Veggie Pasta Made with a Julienne Peeler

Interested in HIC kitchenware for your restaurant or home? Contact Us.

Contributed by Nicole Herman, of HIC, Harold Import Co.

Oven to Table Bakeware: Sweet & Savory Served with Simplicity and Style

Leave a reply

Oven To Table Serveware Filled with Sweet and Savory Delights

Oven To Table Bakeware Filled with Sweet and Savory Delights

The kitchen can be a hectic place, which is why I always turn to my favorite tools and cookware to help me get through the process. A key part of my collection is finding multipurpose items that not only save on the space (I’ve a small kitchen), save on time (I’m crunched for time), and add a bit of style to meal service (Why not impress the family with presentation, too?)

When most of us think of multifunctional kitchenware, we think of those small appliances that come with a plug. I use my food processor for everything from chopping vegetables to making dough. I use my electric pressure cooker for sautéing veggies, pressure-cooking beans and for making soup. I use my slow cooker for roasts, casseroles, and keeping mulled wine at perfect temperature for a party. And my professional-grade blender serves up everything from smoothies to freshly ground spices.

But, beyond the multifunctional electric appliances, my kitchen is filled with a few essential pieces of cookware and bakeware. In particular, one of my favorites is my oven-to-table ware — a white, porcelain, fluted baker.

Yes, it’s a basic baker, no bells and whistles, but it’s utility outshines many of my high-end plugged-in tools in the kitchen. The reason is simple: It cooks just about everything, saves me time, and is pretty stylish too.

One of the main benefits of using oven-to-table ware is its utility. One dish goes from freezer to fridge, and from oven (or microwave) to the table. Perfect for use all year round, these pieces are particularly handy during the holiday season, and are ideal for everything from breakfast, lunch and dinner (Chicken Pot Pie), to appetizers, side dishes (Corn Bread, Wild Mushroom and Pecan Stuffing) and desserts (Parisian Apple Crisp).

My oven-to-table ware is perfect for hectic evenings, casual or formal parties, or for delicious appetizers for game-time. I often pre-make meals, and store them in the freezer until ready to use. If, by chance, there are leftovers, I slip the baker in the fridge, until we’re ready to eat again – when I reheat in the same piece, in either the oven or the microwave.

Another coveted benefit of using my oven-to-table ware is the idea of having fewer dishes to clean. One pot, from freezer to oven to table – is a welcomed choice especially in our home (we don’t have a dishwasher!) Made to last a lifetime, the porcelain oven to table bakers are easily cleaned by hand with soap and water, or in the dishwasher.

Oven-to-table ware comes in all shapes and sizes. It’s best to have several different sizes on hand – some can be single serve, others big enough for a party, and still others sized perfectly for those family one-pot meals.

As for styling, I opt for a classic white. Sure, matching patterned pieces are fun to have, but the classic white glaze with its decorative fluted edges takes me through the seasons, and looks great whenever, or wherever, I use it – from casual everyday occasions to the formal dinner parties.

Here is one of my favorite meals to make in my oven-to-table baker: (you can find HIC’s Oven-To-Table Fine Porcelain Fluted Baker here)

Polenta Pie

An easy deep-dish pizza with a thick and crunchy cornmeal crust. It takes a total of 1 ¼ hours to prepare, most of which is the crust-baking time. The recipe yields 1, 10-inch pie, which serves four. We like to substitute our favorite vegetables, or those we have currently available. Also, at times we skip the tomato slices and add a bit of tomato sauce instead.

Polenta Pie in Oven to Table Bakeware from HIC

Crust:

1 ½ cups coarse cornmeal
1 tsp salt
1 ½ cups cold water
2 cups boiling water
a little olive oil

Filling:

1 tbsp olive oil
1 small onion, thinly sliced
½ cup thinly sliced bell pepper
about 10 mushrooms, sliced
1 small zucchini, thinly sliced
5-6 medium cloves garlic, sliced
2 tsp dried basil (or 2Tbsp minced fresh basil)
½ tsp oregano
fresh black pepper
¼ lb. mozzarella cheese, grated
2 small – or 1 medium – ripe tomato(es), sliced

Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until it can be handled.

Preheat oven to 275 degrees F. Oil a 10-inch pie pan or baker. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and the sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.

While the crust bakes, heat 1 tbsp olive oil in a medium-sized skillet. Add the onion, and sauté for 5-8 minutes, or until it begins to soften. Add bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs, and sauté just a few minutes more.

Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.

Source: The New Moosewood Cookbook by Mollie Katzen

Laura Everage is a writer, editor, swimmer, yoga-lover, wife, and mother of four. Her days start very early in the morning, but thanks to her favorite beverage, coffee, she is able to start each day on a good note. Laura began her journey in all things food and beverage related nearly 20 years ago, as Managing Editor of The Gourmet Retailer. She continues to write about food, coffee, tea and kitchenware and is currently working on a book entitled Courage in a Cup: Women, Coffee and the Global Economy. Laura is also founder and editor of her own website, Family Eats, and is editorial director/partner of Coffee Universe.Her work has appeared in a variety of trade magazines as well as consumer publications Saveur and Consumers’ Digest. Laura’s knowledge of the industry has landed her appearances on both the Food Network and Fine Living Network. To contact Laura, email Laura@familyeats.net.

Chefs of EaT: An Oyster Bar Put HIC’s Mortar & Pestle and French Beechwood Utensils to the Test

Leave a reply

Our friends Tobias Hogan and Ethan Powell, the creative team of EaT: An Oyster Bar, in Portland, Oregon, have been busy making delicious winter drinks and dishes, a perfect welcome for their guests as they pop in to escape the chilly Northwest winter.

HIC’s Marble Mortar & Pestle Used at EaT: An Oyster Bar to Crush Herbs

They’ve been using HIC’s little mortar and pestle to crush herbs they use at the bar for some of their house made syrups. Here, Tobias crushed up green cardamom for a cranberry syrup to put in their drink called “A Long Bright Winter” made with the syrup, a little Combier orange liqueur, dash of orange bitters, topped with sparkling wine and an orange twist.

Braise of Rabbit with HIC's French Beechwood Spoon

Braise of Rabbit at EaT: An Oyster Bar with HIC’s French Beechwood Spoon

Here we have a braise of rabbit for a roulade Tobias is making as part of a dinner with R. Stuart Winery, a multi day process. HIC’s French Beechwood Spoons help scrape up the “suc” (juice) to create a “fond” (the tasty brown bits that build in your pan from cooking meat and vegetables) which builds complexity of flavor.

Learn more about Tobias and Ethan here, or say hello on their Facebook Page.

Interested in HIC kitchenware for your restaurant or home? Contact Us.

Contributed by Nicole H., of HIC, Harold Import Co.

Ethan Powell and Tobias Hogan – the Northwest Duo Behind EaT: An Oyster Bar & The Parish

1 Reply

As HIC, Harold Import Co. grows in the food service and restaurant supply industry, we see our products benefiting chefs across the country. Recently we spoke with two dynamic chefs that have been using unique smallwares to make their dishes stand out. Ethan Powell and Tobias Hogan opened EaT: An Oyster Bar, offering “A little bit of the dirty south right here in the Northwest” in 2008 and later The Parish, an upscale Cajun and Creole concept in the Pearl District of Portland, Oregon, working direct with small family run farms to source their ingredients. They journey to estuaries from Northern California all the way up to South Western Canada to source oysters with flavor profiles unique to their habitat.

HIC is thrilled to see Ethan and Tobias work with many of our products such as our Porcelain Oyster Plate to display their beautiful dishes and HIC Essentials Silicone Spatulas to appropriately taste and develop their sauces. We’re excited to see them grow and be a part of their experience. If you’re an oyster connoisseur, with an interest in an establishment that values supporting local producers, you just might want to put EaT: An Oyster Bar and The Parish on your bucket list.

Oysters Served by Ethan and Tobias at FEAST Portland, a Northwest Culinary Event. Porcelain Oyster Plater Made by HIC.

Oysters Served at FEAST Portland, a Northwest Culinary Event. Porcelain Oyster Plater Made by HIC.

The Interview – Getting to Know Ethan and Tobias

Nicole Herman, of HIC: Let me start by thanking you for taking the time to share with me. I think our readers are really going to enjoy meeting you and learning about your experience. Let’s start by learning more about you and how you became involved with cooking.

N: When did you first know you wanted to be a chef?

Tobias: When I was a kid, I used to cook meals for the family and I was always in the kitchen with my Great Grandmother and my Grandmother cooking instead of the den with the rest of the guys watching football. I guess it was always in me I just didn’t realize it until the late ’90’s.

Ethan: I used to cook for my family on Tuesday night in elementary school. It consisted of slice pickles, tomatoes and sliced Kraft cheddar for appetizers, beef stroganoff Hamburger Helper for entree, and angel food cake with Cool whip for dessert. I was 8. I guess about that time.

N: Who or what has been the most influential factor in your life, personally and professionally?

Tobias: I’m always thinking about Nona (Great Grandmother) and my Grandmother when I’m working on new recipes. Professionally my business partner Ethan is very influential.

Ethan Powell, Oyster Shucking

Ethan: Personally my parents have been the most influential in my life. They gave me every opportunity to do what I wanted to do in my youth. Professionally, Jels Mcauley I worked for in the NYC and in Portland, OR. I worked for him longer than anyone else in my career. He also gave me the opportunity to run the busiest kitchen in the busiest restaurant in Portland at Andina Restaurant. That was a wonderful learning experience.

N: What is your favorite meal to make and to eat?

Ethan: Ceviche for breakfast, lunch, and dinner. The Peruvian style and this is important. Take fresh Ono, fresh squeezed key lime juice, habanero, red onion, cilantro, really cold distilled water, and salt. Make the leche de tigre first and it marinates only for a few minutes. Serve with roasted yams and fresh corn.

Tobias: I really enjoy making fresh pasta and sauce when I can carve out the time I bake bread as well. It’s probably the meal that’s most soul satisfying for me and I find myself cooking for most big events in life.

N: Where were you raised? Does that have an impact on your cooking style today?

Ethan: I was raised in Texarkana, Arkansas. It borders Texas, Oklahoma, and Louisiana. I do Southern food so yes it has an effect on my cooking style and my pallet.

Tobias: I grew up in Eugene, Oregon but I don’t feel like that has any impact on my cooking. I feel like the way my mother raised me has more impact on my cooking than where i was raised. She was very good about using raw ingredients in all of our cooking at home and we always had a garden so I’ve always used fresh ingredients because we didn’t have processed food in our household.

N: What is your cooking philosophy?

Tobias: Simple, don’t try to make things too complicated, let the ingredients show through.

Ethan: I believe in big, bold, and balanced flavor and utilization of the entire product. The insides of the animal taste the best.

N: I know that supporting local producers is important for you. Do you find that supporting local growers is catching on in and outside of Portland?

Ethan: I think the Portland area is the leader when it comes to local, organic, and sustainable. There are hundreds of small farms in the Portland metro area alone. I believe this is the direction the country is going. Some areas will be a little slower to catch on however.

A tour at the local Viridian Farms in Dayton, Oregon

Tobias: It certainly is important to us at the restaurant and in Portland overall. When my girlfriend and I are traveling through France and Spain we love to stop at rest stops along the motorways, that’s where you find a lot of cool stuff, regional products. That’s the way I feel we’re heading and it’s great. People are starting to take real pride in their regions around the country. We were just visiting some family in the mid-west and all we heard from the restaurants was about what farm this or that was coming from. I feel the local grower producer thing is really the new trend, and that’s amazing!

N: What do you see are the biggest challenges chefs face when trying to support local growers?

Tobias: Prices. It’s still very difficult to pay some of the prices these local growers are demanding. It’s one thing to load up at the farmer’s market and head home to cook dinner than it is to make something at the restaurant when you still have to make your margins to stay open. There’s price resistance from the consumer who is still getting pummeled by Applebee’s selling “local” or “organic” food for $11 an entree that’s big enough to take home an additional portion. These farmers are growing amazing product and they deserve to be paid for it but the consumer is putting huge pressures on the restaurant for pricing.

Ethan: When using small farms you are working with really small businesses, some of these with only one employee, so they tend to be less efficient than some really large purveyors. They also work on smaller economies of scale so the prices tend to be higher. That being said you are almost always getting a better product. Some do delivery and some don’t which can sometimes be a logistical issue. However, supporting a local small business is a win-win in my book. (Pictures from a trip to Hama Hama Oysters on the Olympic Peninsula.)

N: What ingredients are you enjoying experimenting with right now?

Tobias: Right now Ethan just picked up these tiny Spaghetti squash from a farm in Forest Grove that are fantastic. We’re roasting them and scooping out the meat, and serving it back in the shell with an heirloom tomato sauce, it’s delicious.

Chilies

Ethan: Chilies. We have been fermented chilies for hot sauce for a while now. They are all given to us by one of our farms. They ferment in salt and get really stinky for 2 months. Then we strain and bottle. When all is done you have a hot sauce with a delicious and unique flavor full of healthy pro-biotics. We give a third back to the farm and they sell them at a farmers market.

N: Are there unique tools that you rely on in the kitchen?

Tobias: Obviously we have a lot of tools in the kitchen but good spoons and tongs are so important and often overlooked. When you have a really good spoon that you can use for saucing a dish it makes a big difference in speed and accuracy.

Ethan and Tobias’ Texas Pete Hot Sauce, Prepared for the FEAST Portland Food Festival. HIC Essentials Silicone Spatula Used to Prepare.

Ethan: Sharp chefs knife is a must. Also Japanese mandolin and spoons. Tongs are great also.

Oysters Spotted on a Trip Through France

N: Are there any tasks that you haven’t found a perfect tool for? (If you could invent a perfect kitchen tool, what would it do for you?)

Ethan: An oyster opener. They come in all shapes and sizes so a uniform opener doesn’t exist

Tobias: Wow, that’s a good question. If I could invent the perfect kitchen tool I guess I’d sell it to Harold Import to market. We’re still working on that one; we haven’t found a task that good knife skills can’t handle yet. Tobias Hogan teaches us how to shuck an oyster.

N: Do you have favorite cookbooks or kitchen tool that you would recommend every home cook own and why?

Tobias: I would say that every home cook needs a good Mandolin, it can make things a lot easier. Also, a lot of people just have regular old knives, I think that everyone should invest in a couple of good knives at least, again it make things a lot easier. We have so many cookbooks at home it’s hard to recommend a good one for everyone, some of our favorites are French books we’ve picked up traveling. One of my girlfriends favorite is from the ’70’s and has an entire section on flaming foods, it’s awesome! We’re having a party in January where everyone coming has to cook something from the flaming section!

Ethan: Again a sharp knife and books that teach technique. If you are at home how do you learn technique without studying?

N: What was the last meal you ate?  

Tobias: As with many of my colleagues, the last meal I ate was on the couch last night at 10:30 p.m. I took home a new addition to the dinner menu at The Parish, Wild Boar Gumbo with Wild Boar Sausage. It was delicious!

Ethan: House made Chaurice ( a spicy fresh pork sausage) with oven roasted broccoli, kale, brown rice and some fermented hot sauce. It was goood!!!

————————————–

You can enjoy locally sourced oysters and the Cajun and Creole creations of Ethan Powell and Tobias Hogan at EaT: An Oyster Bar, and The Parish, in Portland, Oregon. If you don’t live in the area, enjoy tuning in to their culinary adventures and local sourcing journeys on their Facebook page.

Ethan and Tobias’ approach and energy is so genuine, and their medium – the freshest Oysters, along side Cajun and Creole cooking – is close to my heart. Raised on the Gulf Coast, fire-roasted oysters on the half shell became my first semi-solid food. Dad would build a barbecue from a metal drum cut in half lengthwise, with wire covering the opening to make a surface to hold the shellfish, spreading buckets of shrimp, crab, and oysters, over the top. Neighborhood friends would gather with us to enjoy this feast; consuming fresh shellfish sitting at papered picnic tables, the sweet juices running down to our elbows.

Interested in learning more about HIC? We’d love to speak with you. For Customer, wholesale, or press inquiries, please reach us here. Or, shoot us a note via Facebook.

Contributed by Nicole Herman, of HIC, Harold Import Co.

Reindeer Cupcake Recipe Using HIC’s Cannonball Ice Ball Tray

Leave a reply

Reindeer Cupcakes made with the Cannonball Ice Ball Tray

Reindeer Cupcakes made with HIC’s Cannonball Ice Ball Tray

This holiday season we put our Cannonball Ice Ball Tray to the test, for baking as well as ice making… and feeling in a jolly mood, used it to make reindeer cupcakes. (You could also create dog, cat, or bunny cupcakes… pretty much any animal with a head and body, just get creative with the decorations!) You can find a Cannonball Ice Ball Tray of your own, here, and in gourmet kitchen shops nationwide.

Reindeer Cupcakes Recipe:

First, prepare batter and fill both traditional cupcake cups (for the body) and the Cannonball Ice Ball Tray for the reindeer heads.

See our Spice and Pumpkin Cake Batter recipe, and how to bake cake in the Cannonball Ice Ball Tray here. Or, you can use any flavor of cake you desire.

Assembling the reindeer cupcakes:

1. After cupcake cups and cake balls are completely cool, following the recipe found here, use a spoon to scoop a small amount of cake from the top, near the edge, of each cupcake. Create a small divot for the reindeer head to sit in.

Creating Divot for Reindeer Cupcake Head

2. Melt baking chocolate in a double boiler. We used Rose’s Silicone Baking Bowl.

Melting Chocolate in Rose’s Silicone Baking Bowl.

3. Place the cake ball made in the Cannonball Ice Ball Tray into the divot, on top of the melted chocolate, and let cool. This will help hold the head nicely in place.

Reindeer Head on Cupcake Body

4. Decorate the face, as you choose. We used cinnamon imperials for the nose, dried currants for the eyes, and white icing for the feet and base of the eyes and nose.

5. Creating the antlers – put some melted dark baking chocolate from Rose’s Silicone Baking Bowl (find yours here) into a pastry bag fitted with a fine tip, and pipe the chocolate into antler shapes on a Silpat baking mat. Place in refrigerator to cool.

Reindeer Antlers Piped on Silpat Baking Mat

6. Press the base of each antler into the cupcake behind the reindeer’s head.

Reindeer Cupcakes Made with the Cannonball Ice Ball Tray

Enjoy!

Interested in learning more about HIC, Harold Import Co.? Contact us here.

Contributed by Nicole H., of HIC, Harold Import Co.

Benriner – The History, and an Interview with Michiko, Granddaughter of the Founder of Benriner

6 Replies

Benriner Signboard from 1969. This Signboard shows the Benriner made of tin from before the time of the plastic benriner. With the shift to plastic, mass production became possible, and the customer base expanded from restaurants to the home chef.

Raw, plant based, and vegan dishes are turning up in food blogs and on creative menus throughout the culinary world. The conversation about this type of cuisine is evolving; preparing the dishes and eating this way is becoming less intimidating due to access to information and education about how to prepare this type of food easily, as well as culinary thought leaders and chefs influencing menus and making these food choices both delicious and available. Eating a more plant-rich diet is thought of as something that doesn’t have to be all or nothing, it doesn’t have to be approached in an extreme way.

An exceptional line of tools to aid in preparing this type of cuisine are the Benriner Japanese Mandolin slicers, from Japan. If you are not familiar with the Benriner name, you may recognize one of the Benriner products by it’s vibrant green color – often seen in the hands of chefs on TV, behind restaurant counters, and on store shelves in its authentic Japanese packaging.

Benriner Japanese Mandolin Slicer

We have had the great honor to interview Michiko, responsible for Benriner’s international marketing, and sister to owner Hajime and grandson of Benriner’s founder, Uyuki Yamamoto, who shared with us the history of Benriner and the company’s evolution.

Michiko and Hajime visited the Harold Import Co. booth at the International Home and Housewares Show in Chicago, in March of 2013; Hajime even demonstrated the Benriner products in person. (Though the Benriner is so simple to operate, we have never seen it used with the grace and finesse Hajime possesses.) We look forward to welcoming them back in 2014.

Benriner Product Evolution

The Interview

Nicole Herman, of HIC: Michiko, Please tell us a bit about your role in the Benriner Company.

Michiko: My role is to assist the company’s overall international marketing today- I have not been so aware of Benriner and its exposure to the world market until I become an adult and see how other people and restaurants use it – until then I was using the cheap slicer for cooking for myself – but after using Benriner (I got the sample from my brother) I haven’t gone back to the cheap stuff- The blade in the cheap kind does not last but Benriner lasts.

N: What was the inspiration for your grandfather to start Benriner?

M: Around 5 years after World War II ended, our grandfather started a company in the 1950’s in Japan, that dealt with lumber and wooden products such as interior doors. He gathered some skilled craftsmen in the city who were lumber cutting and crafting professionals as well as blacksmiths to start the company. Later he used the idea of Kanna (a small wood shaving device traditionally used in Japanese construction) and with the leftover lumber pieces, he made a slicer that would cut the food (vegetable)- and the Benriner Slicer was invented. After he officially built the company to make the slicer, He named the company “Benriner” and started production.

Benriner, 1960 -The year the company was founded.

N: What has your brother Hajime changed about Benriner, since he has joined the company?

M: Benriner was once created by our grandfather but after taking over the company, my brother has been making the effort for improving the product quality and also package designs, it has transformed from the “old” outdated design to the country-specific, different designs. Also Hajime started our official website, www.benriner.co.jp

Iwakuni city, where Benriner headquarters is located, means “the country of the rocky mountain” in Japanese. This Iwakuni Castle was built by Governor Samurai Kikkawa in 1600.

The Nishi River, meaning “the patterns of sewing the decorated kimono which carries out beauty and goes” flowing through Iwakuni city. The Benriner factory is nearby.

N: The original Benriner looked different than what we use today. What was the first Benriner like, and what influenced the design of the new Benriner?

M: The transformation from a wooden slicer to a plastic version was inevitable due to the increasing cost of materials- also plastic is easier to maintain, and is durable, it is lighter weight, plus you can add product color variations. Also, advice on what changes could be beneficial are sought out from the users (customers) in order to implement the best possible design that would meet our various customers with different needs.

Benriner, 1972. The company started moving the production from wood-based material to plastic. This change increased the production level, though the company was located in the residential area, being unable to expand its plant site.

N: Did your family use the Benriner in the home kitchen, when you were growing up? Do they still?

M: My mother used it all the time. She made vegetable salad or dishes with vegetable using Benriner and Turning slicers and thanks to my mother; all family members are not picky veggie eaters.

N: Can you share with us any special meals, or traditional vegetable dishes most often prepared with the Benriner in Japan?

M: Any vegetable that can be used for salad, such as carrot, cabbage, or sweet pepper – Japan has many kinds of dishes with a variety of vegetables, so almost all kinds of vegetables are used – however, Japanese restaurants would make the thinly shredded cabbage using Benriner, or radish strands using the Benriner Turning slicer, which often comes served with the Sashimi dish. A combination of white radish and carrot slices is common too, especially for special occasions such as New Year cuisine, as red and white represents good luck.

Benriner Demonstrated in the HIC Booth at the Fancy Food Show, Circa 1998

N: The Benriner has had a devoted fan base for a long time. Why do you think it’s maintained such popularity?

M: Cooking is fun and a “happy thing” to do no matter where customers live in the world. I think Benriner products help bring the happiness to their kitchen. Benriner products add variety, and the beauty to the dish – so not only are they versatile to use, but also they help bring the cooking quality to the next level – to some users, cooking is more than just cooking, it can be a creative work – almost an “art.” The second-to-none quality of blades make it all possible and that is why Benriner continues focusing on the product quality and it is also the strength of the company and its pride.

Benriner Handmade Blade

The spirit is – in a way, like how Samurai takes care of their swards- our mother’s side of the family came from the Fujiwara Clan of Kyoto. ( I keep the copies of family tree scrolls that go back as far as the 7th century- the original is kept in our grandmother’s house) It is not overstatement to say that we have a Bushido spirit and takes the pride of the quality and take commitment to bring the goodness to people by doing the right thing.

Benriner Blade Inspection. Though automation has now come into play in making parts of the benriner, this last process of the blade making and inspection is conducted by the hand of a skilled person, even now.

N: Could you tell me what “Bushido” means?

M: It is like “Samurai spirit” that values justice, loyalty and sincerity. In my understanding, Bushido spirit itself is the shared value among Japanese people and their business, and it is instilled in our culture, which may have influenced in our high expectation for quality.

Japan has been famous for its great customer service- however we must not forget that it is supported by each individual’s loyalty and quality standard as I think quality of each individual makes difference in the organization and the society as a whole.

Benriner craftsman training the young employees making the interchangeable blades in 1970’s. Work site pictures of the years (1970s) back then are very rare so these are very precious pictures – according to Hajime.
The 1970’s in Japan were the years when mass production was enhanced by automation- however the blade making process still required the skilled craftsmanship by hand, and is still passed on today to maintain the supreme quality of blades of Benriner products.

Unless each individual employee commits to the value and high standard of quality, good products and service would not be achievable, so It all comes down to the individuals and their quality and the collective effort, that make the good final outcome-products.

N: Has it surprised you or your family, that the Benriner is so popular in the US?

M: Yes, in a way- I think it is so especially for the employees in the company. Those products that they produce day to day get imported to the countries all over the world, to the kitchen where they would not even imagine. Also health awareness is increasing in the US and more people are eating vegetable and Benriner definitely supports their healthy lifestyle.

N: When did your family first become aware of how much the Benriner is embraced by chefs in the US?

M: We have been aware of the fact that our products have been widely used outside of Japan by the amount of growing export to the various countries including the US; however as I happened to encounter celebrity-chefs using Benriner products on their TV programs and also saw some food magazines show the recipe indicating the use of Japanese/Benriner slicer, then it became more evident that our products had gained recognition throughout food business industry in the U.S.

I also know the majority of local Japanese and Asian restaurants and markets use and carry Benriner products – just peeking inside their kitchen I can spot Benriner slicers sometimes. Also our companies have been exposed to some media coverage either by TV programs and newspapers from time to time.

For example, Japanese TV programs last year lead us to know some chefs from the top restaurants, such as the one in Mandarin Oriental Hotel to the hip and edgy restaurant near Union Square in New York use Benriner products – so we took a trip to New York to personally meet the chefs. Also we visited a couple of kitchen specialty stores in Chelsea and Greenwich Village to visit the store owner and got some good feedback about our products they carry.

Nowadays, individual bloggers and YouTubers post various Benriner related comments and videos, sharing their experience as consumers. Also Benriner products are widely used in the cooking schools as well, so we know “future-chefs” would probably continue using Benriner products, too.

Benriner is widely known as “Japanese Mandolin” but many chefs are using it for making casseroles, desserts, and many other Western style dishes. I think Benriner as a company owes responsibility to provide more opportunities for US customers to eat variety of healthy meals using vegetables. I see more people in the US shifting to the healthy diet and hope our products would help add variety of cooking options for their daily menu.

N: Yes, people are discussing the concept of eating more healthfully, and making more nutritious choices, it’s a popular topic right now. The Benriner is a very useful tool for home cooks who are trying to prepare lots of vegetables. If there is one message or bit of information you would like people who use and love the Benriner to know, that they might not already be aware of, what would it be? Is there anything in particular that you’d like them to know about your family, the company, or the Benriner product?

M: I think the good quality of Benriner products are supported by the loyalty of the employees who stay in the organization for a long time and produce consistent quality products, since many procedures- such as blade making for example, are still done by employees by hand, so craftsmanship and quality control matter most.

As a descendent of Samurai of Imperial Fujiwara Clan, I humbly dare to believe that Bushido-spirit, which I respect, is what makes us Japanese people and our cultural/spiritual value peculiar and different from other Asian countries.

A small shrine on site at the Benriner headquarters. The image of “the white fox” or “Oenari-San” is placed and deified on the right and left in the shrine. The photograph with the priest in white is taken when the head office transfered in 2011 and a shrine was reconstructed simultaneously. The festival of “the white fox” in performed in August every year, and the clothes for the Shinto priest are at this time orange.

Just like Samurai’s sword, it is not overstatement to say that we take our pride to the quality of our blades and no other counterfeit products (such as the one made in China) can achieve the same quality.

More about Fujiwara clan: Encyclopedia Britannica

Benriner, in Japan, today.

N: As the Director of Marketing for HIC, I want you to know that I speak on behalf of HIC, Harold Import Co, when I say that this experience with you has been an honor. We keep you in the highest regard and give great thanks for the time you are spending to educate us about your history, your contribution to the culinary world, and for sharing these beautiful photographs that illustrate the Benriner Company’s evolution.

M: Thank you! Cooking brings joy to the kitchen- whether cooking for our family and loved ones, or chefs cooking for the restaurants customers – it is all about making people feeling good & happy. It would be great if Benriner can play a part helping bring joy and happiness to all our customers worldwide. While being a small company in Japan, we have been maintaining the high recognition both in cutlery and food business industry for along time, we commit our responsibility to continue providing good quality product and services to our customers.

Article contributed by Nicole Herman of HIC, Harold Import Co.

Looking for a Benriner slicer of your own? Contact HIC.

Learn more about how to use the Benriner, from their original videos:

*All images and photography in this post are the sole property of Benriner and HIC. No use of these may be made without the prior written consent from HIC.

Cannonball Ice Ball Tray Tested by The Ranting Chef

Leave a reply

Cannonball Ice Ball Tray

Pat Geyer, of Rantings of an Amateur Chef, puts HIC’s Cannonball Ice Ball Tray to the test. Pat conducts a melt test of a regular ice cube vs. a sphere shaped ice ball made in the Cannonball Ice Ball Tray, and captures the event with time-lapse photography. Read more…

Pat embarks on frequent culinary adventures, kindly sharing his lessons and excitement with lucky fans. Check out his blog as he explores recipes, restaurants, gadgets and anything else related to cooking and eating.

Looking for a Cannonball Ice Ball Tray? Contact the HIC team, and we’ll help you out.

Helen Chen’s Curry Coconut Pumpkin Soup

Leave a reply

Curry Coconut Pumpkin Soup. Bowl and check patterned bistro towel, from HIC.

Our friend Helen Chen, widely acknowledged expert in Chinese cooking, teacher, and cookbook author, has shared a perfect fall recipe with us – her Easy Curry Coconut Pumpkin Soup. Rich and satisfying, it pairs perfectly with crunchy bread (if you’re thinking of baking your own, check out Rose Levy Beranbaum’s guide to the secret of great bread) and is hearty and delightful all on it’s own. We’re offering options – make the original, quick and delicious recipe from Helen, or take advantage of your local markets’ bounty of winter squash, and use fresh pumpkin in our modified vegetarian recipe based on Helen’s classic. (Scroll down.)

This creamy soup blends flavors and aromas that belie its short list of ingredients. Curry paste varies in spiciness so if you’re not familiar with it, start with a couple of teaspoons and add more to taste. If you can’t find curry paste in your local market, curry powder will do also.

Helen Chen’s Original Easy Curry Coconut Pumpkin Soup Recipe

Ingredients:

1 (15 oz.) can pumpkin
1 (13.5 oz.) can unsweetened coconut milk
2 (14.5 oz.) cans chicken broth
2 to 5 tsp. red curry paste, or to taste
1/2 tsp. garlic powder
1/2 tsp. grated peeled ginger or ginger powder
2 tbls. light brown sugar
1/2 tsp. salt, or to taste
2 pinches freshly ground black pepper

Combine the pumpkin and coconut milk in the stovetop clay casserole. Stir until well blended. Add the chicken broth a can at a time, stirring in between each addition to insure a smooth texture. Place the casserole over medium heat.

Stir in the curry paste, garlic powder, ginger, and sugar. Bring to a boil, reduce heat and simmer for a few minutes to develop the flavors. Add the salt and pepper. Taste and correct seasoning as desired. Serves 6 to 8

Pie pumpkin, about 7 inches in diameter, raw

Curry Coconut Pumpkin Soup -Vegetarian Version. Modified from Helen Chen’s Original Recipe (Above)

Ingredients:

1 pie pumpkin, about 7-9 inches in diameter, to produce 2 cups cooked pumpkin puree. This varietal is smaller than the size used for jack-o-lanterns, and less grainy in texture. Look for one that is bright orange, with no bruises.
1 can (13.5oz) unsweetened light coconut milk
2 cups vegetable broth
2- 5 tsp. red curry paste, or to taste, or 5 tsp. curry powder, or to taste
1/2 tsp. garlic powder
1/2 tsp. grated peeled ginger or ginger powder
1 – 2 tsp. coarse sea salt; start with 1 tsp. and add slowly, up to 2 tsp., to taste
1 tsp. freshly ground black pepper

To prepare the cooked pumpkin puree: First wash the pie pumpkin, and slice in half. Scrape the seeds and stringy pulp from the inside, but don’t toss – you might want to save the seeds for roasting! (See: Roasted Pumpkin Seeds Recipe)

Roasted Pumpkin Seeds

Place both halves face down in a baking dish with about 1/4 inch of water in the bottom. Bake at 350 degrees, for about 40 minutes. It will be ready when the flesh is very soft if pierced with a fork. After removing from the oven, let the halves cool until you can handle them. Then scoop the contents from the rind into a bowl. If you desire a smooth textured soup, process the cooked pumpkin in a food mill or food processor. If you opt for a chunkier soup, just spoon the cooked pumpkin from the rind, right into a measuring cup, and then add to your soup pot.

Combine 2 cups of the cooked pumpkin or pumpkin puree and coconut milk in a soup pot on the stove top, over low heat. Stir until well blended.

Add the vegetable broth slowly, and stir consistently. Increase heat to medium.

Stir in the curry paste or powder, garlic powder, and ginger. Bring to a boil, then reduce heat and simmer for a few minutes to develop the flavors. Add salt and pepper. Taste and make adjustments to the seasoning as desired. If you use a coarse sea salt instead of the granulated version, you may find you need a bit more. Serves 4.

Just as we were about to post this, Helen kindly sent a note suggesting we might add a dollop of plain yogurt on top of the hot soup. Delicious. Thank you Helen, for the continuing education.

Contributed by Nicole H., of HIC

Curry Coconut Pumpkin Soup

Biography of Helen Chen

Helen Chen

Helen Chen is a widely acknowledged expert in Chinese cooking. Besides her role as an educator and cookbook author, she also is a product and business consultant to the housewares industry. In 2007 she created and developed a new line of Asian kitchenware under the brand name, “Helen’s Asian Kitchen,” expressly for Harold Import Company in New Jersey.

Having been born in China, and raised and educated in the United States, Helen brings the best of both worlds to her approach to the art of Chinese cuisine. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable with the culinary practices and philosophy of China.

Helen is the author of Helen Chen’s Chinese Home Cooking (Hearst Books,1994), Peking Cuisine (Orion Books,1997), Helen’s Asian Kitchen: Easy Chinese Stir-Fries (John Wiley & Sons, 2009) and Helen’s Asian Kitchen: Easy Asian Noodles (John Wiley & Sons, 2010). For more information, visit http://www.helensasiankitchen.com/

*Not affiliated with Joyce Chen products

Roasted Pumpkin Seeds

2 Replies

Roasted pumpkin seeds. Shown in HIC Oven-To-Table Fine Porcelain Ramekin

Next time you’re craving a salty snack to dig into during home movie or game time, try roasting up a batch of pumpkin seeds and discover how delicious and satisfying they are. You might find yourself saying, “Hold the popcorn and pass the pumpkin seeds!”

How to roast pumpkin seeds

Preheat oven to 300 degrees. Cut pumpkin, according to how you’ll be using it. Scrape the soft pumpkin innards and the seeds into a bowl. Pull the seeds from the pumpkin meat with your fingers (This is a great task for kids to help with!) and then place the mostly clean seeds in a colander and clean off the remaining squash meat under cool water. If a little squash meat remains, they’ll still turn out just fine.

Pat seeds dry (paper towels work) then lay them on a baking sheet lined with a baking mat if you have one, or foil.

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on Silpat baking mat

Raw, cleaned pumpkin seeds sprinkled with salt and chili powder on a baking mat

Drizzle seeds with olive oil or melted butter, and sprinkle with salt and spices. Toss the seeds with the oil and salt on the baking sheet, until evenly coated. Place in oven for about 25 minutes, or until seeds start to brown. Remove from oven, let cool, and enjoy. Want to try something different? We found a great Chili Lime Roasted Pumpkin Seed recipe from the Austin Gastronimist.

Roasted pumpkin seeds

Ingredients:

A pumpkin
2 tbsp. melted butter or oil (we used olive oil)
Salt (chili, smoked, or truffle salt is delicious)
Optional – garlic powder, cayenne pepper, or cinnamon and sugar. Have fun. Get creative.

Tools:

Colander
Spoon for scraping the inside of the pumpkin
Baking sheet
Foil
Roasted pumpkin seeds

Contributed by Nicole H., of HIC

Roasted Brussels Sprouts with Truffle Oil

1 Reply

Roasted Brussels sprouts with truffle oil. Beechwood spoon, made in France, and Rose’s Perfect Pie Plate, both from HIC.

Brussels sprouts – The consistently controversial vegetable. Most people fall into one of two camps here – you either love Brussels sprouts, or detest them. Whether it’s the smell, the texture, or the bad reputation they bear for being displeasing, many people just don’t embrace the Brussels sprout. The technique used in this recipe was passed along from a good friend, who has converted many previously averse, to become embracers of the veggie. What’s different in this recipe? It’s all about changing the texture – We’ll roast both whole and sliced Brussels sprouts together, achieving a mix of softer whole sprouts, and crunchier sliced bits. Love pancetta and cheese? You’re covered. Just scroll down to the “Variations” section at the bottom of this post.

Roasted Brussels Sprouts with Truffle Oil Recipe

Ingredients

1/2 pound Brussels sprouts, rinsed, ends trimmed, but left whole
1/2 pound Brussels sprouts, rinsed, ends trimmmed, sliced
2 tbsp. truffle oil
1/2 tsp. Himalayan sea salt
Freshly ground black pepper

Tools

Roasting Pan or Pie Plate (We used Rose’s Perfect Pie Plate, made by HIC and designed in partnership with legendary baker Rose Levy Beranbaum.)
Colander (We used HIC’s Essentials Stainless Steel Perforated Colander.)
Veggie Slicer and/or knife (We put The World’s Greatest™ Handy Dandy Super Slicer to the test, on our delicate, small Brussels sprouts. Available soon in kitchen shops nationwide. To be notified when it’s available, Contact Us.)

Step-by-Step Instructions

Preparing the Brussels sprouts

First, rinse well.

Brussels sprouts rinsed in collander

Trim the excess stem at the bottom.

Cutting the Brussels sprout stem

Then, pull the extra rougher leaves off from around the outside of the Brussels sprout.

Peeling Brussels sprout leaves

Trim the stem a bit closer, and create a notch in the bottom. The notch aids in more even cooking.

Trim the Brussels sprout stem closely

Brussels spout with notch cut into the bottom

For this recipe we’re mixing both whole and sliced Brussels sprouts, because the smaller sliced pieces, as well as the bits that come off the sprout during the slicing process (don’t throw these out- put them in your roasting pan or pie plate) will become crunchier as they cook along side the whole sprouts, sopping up all of the truffle oil and collecting salt, adding savory flavor and variation in texture.

To prepare the sliced Brussels sprouts, first remove the stems and outside leaves, and cut the notch into the bottom. Then, cut in ¼-inch thick slices. We put The World’s Greatest™ Handy Dandy Super Slicer to work (To be notified when it’s available, Contact Us) which makes quick work of slicing any soft veggie or fruit in uniform widths, plus it locks in a closed position for drawer storage. To note, if you have tough or very large Brussels sprouts, opt for a knife. The Handy Dandy Super Slicer works well if you have small, delicate sprouts. A Chef’s knife is also a great choice.

Brussels sprout in The World’s Greatest Handy Dandy Super Slicer

Place both whole and sliced Brussels sprouts in a roasting pan or pie dish. In this recipe, we used Rose’s Perfect Pie Plate. Toss with 2 tbsp. truffle oil until the sprouts are well coated and sprinkle with 1/2 tsp. of Himalayan sea salt (you may prefer to add more to taste, after cooking) and a 1/2 tsp. or a few twists of fresh ground black pepper.

Brussels sprouts tossed with truffle oil and sea salt

Brussels sprouts in Rose’s Perfect Pie Plate, before roasting

Place the Brussels sprouts on the top rack of a 400-degree oven and cook for 20 minutes, then remove and stir so that the sprouts get coated with the truffle oil and salt that has migrated to the bottom of the pie plate. Put back in the 400 degree oven and cook for another 15 minutes, or until sprouts are browned. Note, the smaller pieces may brown more and have crunchier edges than the whole Brussels sprouts. The two compliment each other nicely.

Roasted Brussels sprouts with truffle oil and sea salt

Variations:

If you’d like to mix it up, here are a couple variations I’ve tried.

Use plain olive oil if you or your guests are not fond of truffles.

Toss in pancetta with the Brussels sprouts at the time roasting begins. This imparts a delicious flavor, and fills the kitchen with a wonderful aroma of cooking bacon.

Add nuts during the last 5 minutes of cooking. Slivered almonds, pine nuts, or pecans are all delicious, sprinkled on top.

Add a 1/2 cup of grated cheese, such as Grana Padano or Romano, 5 minutes before roasting time is up. Stir in, and roast for the remaining time.

Contributed by Nicole H., of HIC

Roasted Broccoli & Cheddar Bisque from Modern Mrs. Cleaver

Leave a reply

Roasted Broccoli and Cheddar Bisque from Modern Mrs. Cleaver

Modern Mrs. Cleaver first caught our attention almost a year ago, blogging with passion and humor, capturing and sharing her experiences with the world through beautiful photography and heart warming stories. She has a gift for inventing and passing along recipes that are cost effective and yet delicious and fun to make. We’re honored to have been a part of her recent recipe post, featuring Roasted Broccoli & Cheddar Bisque. Modern Mrs. Cleaver served her scrumptious bisque in our very own HIC Porcelain Lotus Bowl, reminding us that Autumn is not only a time to think about preparing our best nourishing, hearty, and comforting recipes, but also to be thoughtful in the presentation; That it can be as beautiful as the ingredients within.

Looking for a few HIC Porcelain pieces for your table? Find yours.

Baked Squash with Anjou Pears

Leave a reply

Baked Squash with Anjou Pears

Baked squash with fresh picked Anjou pears – a perfect combination to welcome autumn’s arrival.

Winter squash is at it’s peak in markets around the country in late summer and early fall; this is the perfect time of year to incorporate this nutrient rich, delicious vegetable into your menu. It can be incredibly versatile – perfect in sweet pies, savory side dishes, as a hearty salad topping, even used as a bowl for fall soups. We feature the winter squash varietal known as carnival squash in this post, beautifully colored in shades of gold, orange, and green, eye catching with it’s stripes and spots. The meat inside is yellow and sweet, tasting a bit buttery and nutty when cooked. When picking out a winter squash, look for one free of moldy spots, and a hard, not tender skin.

Autumn’s Bounty – Carnival Squash and Anjou Pear

While perusing a local farmer’s market, we picked up fresh Anjou pears too – sweet, with a firmer texture than a Bartlett, which makes them a superior choice for cooking.

Baked Squash with Anjou Pear Recipe

Ingredients

1 carnival squash
3 Tbls butter
3 Tbls brown sugar
1 Anjou pear

Tools

Silpat baking mat (optional, but ideal for easily transferring baked squash wreaths to serving dishes)
Baking pan
Small pitcher to drizzle melted butter
Knife
Hard edged scraper or spatuala to remove squash seeds and distribute brown sugar

Step-by-Step Instructions

Carnival Squash

Remove top and bottom ½ inch from carnival squash. Slice remaining squash horizontally, into 3/4 inch thick slices. Remove seeds with a hard edge scraper. Place on baking sheet; using a Silpat mat is ideal to enable the squash wreaths to lift easily after baking, but you can make this dish without as Silpat too.

Sliced Carnival Squash on Silpat Baking Mat, Seeds Removed with Silicone Scraper Pictured

Slice and remove the core and seeds from the Anjou pear. Chop remaining slices into 1 inch pieces.

Carnival Squash Rounds Filled with Anjou Pear

Fill each carnival squash rounds with chopped pear, and sprinkle with brown sugar.

Brown Sugar Adds a Touch of Sweetness to Anjou Pear Filled Carnival Squash

Drizzle melted butter over the top.

Pour Butter over Squash and Pear Wreaths

Please in oven at 350 degrees, for 40 minutes. Serve!

Ideally, use a wide, flat spatula to transfer the squash wreaths to serving plates.

Carnival Squash and Anjou Pear Wreaths

Contributed by Nicole H., of HIC

Homemade Cavatelli from The Ranting Chef

Leave a reply

Fante’s Cousin Elisa’s Cavatelli Maker

Heard the Rantings of an Amateur Chef? This is the blog of Pat Geyer, who embarks on frequent culinary adventures, kindly sharing his lessons and excitement with lucky fans. We wanted to share his recent homemade cavatelli quest with you here at The Useful Tool. Pat put our Fante’s Cousin Elisa’s Cavatelli Maker to the test (made in partnership with the Fante family of Philadelphia) teaching readers how to turn out beautiful shell-shaped cavatelli pasta noodles. If you’ve ever wanted to learn how to make homemade cavatelli, Pat has you covered.

Cacao, Almond Milk, and Banana Ice Cream – A Rich Chocolate Summer Delight

Leave a reply

Cacao, Almond Milk, and Banana Ice Cream

With summer in full swing, a cool treat is always appreciated. We explored venturing beyond our traditional ice cream recipes, and pulled in a few nutritious ingredients to make this rich, chocolatey cacao, almond milk, and banana ice cream.

Cacao Ice Cream Recipe

Cacao, Raw Almond Milk, and Banana Ice Cream Recipe

Cacao Powder

This recipe produces an “ice cream” with an incredibly rich, dark chocolate flavor imparted by the cacao powder, and has a creamy mouthfeel from the homemade almond milk. (You could use store bought almond milk, but the flavor and texture will be a little different.)

Any sweetener of choice can be used in this recipe, but we found that honey and agave nectar both pair well with the rich tasting cacao.

This ice cream was made using a blender and frozen bananas, which is great if you want to get this dessert on the table quickly. If you have an ice cream maker you could first blend all ingredients at room temperature, then transfer to an ice cream maker to freeze.

Cacao Powder

Ingredients:

2 heaping Tbsp Cacao Powder
2 Tbsp Raw Honey or Agave Nectar (or stevia for the sugar sensitive)
1/3 cup cold Homemade Almond Milk using raw almonds (see our recipe here)
2 large frozen bananas (break in 1-inch pieces before freezing)

Tools:

Mrs. Anderson’s Baking Silicone Baking Cups and Royal Blue Box Plaid Kitchen Towel Available from HIC

Blender
Measuring spoons
Big spoon or spatula to pull ice cream from blender (Pictured is HIC’s French Beechwood Spoon)
Dishes for ice cream (Pictured are Mrs. Anderson’s Baking Silicone Muffin Cups)

Place almond milk, cacao powder, and honey or agave in blender and pulse to start mixing slowly. Turning on high power without slowly mixing the cacao powder into the liquid first can cause it to shoot upwards in a cloud of cocoa dust. After almond milk, cacao powder, and honey are mixed gently, increase speed for a few seconds and mix well. Add frozen banana pieces, and pulse to get them moving. Then blend on high until the banana chunks smooth out and an ice cream consistency results. Serve at once, and sprinkle with additional cacao powder if desired. The deep chocolate taste is downright decadent.

*Hot weather tip: If you’re in an especially warm climate, or warm kitchen, ice cream can start to melt quickly after served. Try pouring into chilled ice cream cups (store them in the freezer) to help keep ice cream from melting quickly.

We appreciate our readers, and are interested in hearing more about your culinary adventures. Drop us a line and share what you’re experiencing! We’d love to hear your thoughts, anytime the mood strikes you.

Contributed by Nicole Herman, of HIC.