The Domestic Dad’s Holiday Shopping Guide: Good for the Belly and the Wallet

It’s fall, which means it’s time to:

1. Think about your fantasy football lineups
2. Get over the residual dread this time of year brings about because you were conditioned to associate cooler weather and changing foliage with going back to school (gross)
3. Put together your holiday gift list (SANTA!)

Let’s take these in order. I don’t have much advice to offer when it comes to fantasy lineups. I like my sports how I like my prime beef: 100% genuine. Check in with your most pro-football, pro-gambling friend, take him or her out for wings and a beer, and pick his or her brain. I’m also not going to be much help with the back-to-schoolies (the willies you get when contemplating a shift from summer fun to constant homework, high school social dynamics, and high-stakes performance). I hate(d) the end of summer. I hate(d) the beginning of school. I still get twitchy when Target puts out the school supplies, and the first late-summer-60-degree day rolls around. You know, maybe I should talk to someone about this. Or, maybe I’ll just continue to bury it down every fall for the rest of my life by thinking about something else—like skipping fall entirely and getting my holiday wish list in order. Hey, finally something I can speak on!

Alright, now that I’ve staved off an existential break, let’s get down to business. I always like to give my Secret Santa some inspiration so as to not leave a potentially clueless gift-giver up to their own devices. Yeah, yeah, yeah, I know, it’s the thought that counts. But some folks are so inept (read: thoughtless) when it comes to gifts that I’d rather just make a list. That way, no one is hassled, disappointed, or stressed. As an adult who really likes to eat, I’ve noticed that many of my ideas now involve bolstering my kitchen. So, whether you’re looking for things you want jolly old St. Nick to bring you, or for ideas to get the food-and-drink-lover in your life, here are 11 items from Amazon you should definitely consider:

Cold Brew Coffee Maker

Amazon

I have a 16-month old son who is a ball of pure activity. I need caffeine. I prefer cold beverages, and I don’t like anything too acidic. Thank you, coffee innovators, for giving me cold brew—a tasty, strong, low-acidic, cold coffee. My preference leans toward this OXO model. I get about 20 ounces of concentrate, good for ten 8-10 ounce beverages per brew. If your coffee-drinker likes his or her drink hot, no problem. Because you’re dealing with concentrate, you add water, milk and/or ice to make your drink, so just add hot water for a hot cup o’ joe. Oh, and one more thing: You can cold brew tea too! Buy it here.

Cold Brew Coffee Grounds

Amazon

See above for why this wonderful elixir is worth your while. Unfortunately, it’s still tough to find cold brew coffee grounds at the store. You really want to get grounds made for cold brew to ensure the best taste and texture. Why? Grinding your own at the store or even at Starbuck’s might yield grounds not suitable or coarse enough, and leave you with too much sediment in your cup (pass). Try this stuff from Tiny Footprint and feel good about the taste, the price, and the environment! Buy them here.

Milk Frother

Amazon

Another coffee-related item, this great device will turn the recipient into a full-blown barista (Not really, but let’s be real: a lot of folks go with a latte when hittin’ up the Starbies, so this is a good bet). I like this one from aerolatte. Just heat up your milk in the microwave, dip this baby in, fire it up for 30 seconds, and you have a froth fit for your mother-in-law’s skim latte. Buy it here.

Instant Iced Tea Maker

Amazon

While cold brew and sun tea are great, they take a long time to make. When you find yourself in a thirst-induced jam leaving you in dire need of a tasty, zero calorie, non-carbonated refreshment, a “long time” will not do. That’s when an instant iced tea maker, like this one from this one from Mr. Coffee (don’t let the name fool you), will take you from parched to pleased in no time at all. Buy it here.

Cast Iron Skillet

Amazon

I’m not a trendster, I promise. I’m just a guy who likes good food, easy prep, and simple clean up. That’s why the cast iron is great. I use this Lodge 12-incher. From fish, to beef, to pork, to chicken, to sausage, to vegetables (okay, we get it), the cast iron cooks it. Light up the stove. The cast iron can cook there. Pre-heat the oven. The cast iron can cook there. Start the grill. The cast iron can cook there. Build a campfire (OKAY, WE GET IT!). The cast iron can cook there. Cast iron skillets last forever, give your food a nice sear, and wipe down easily (as long as it’s seasoned) once you’re done cooking. Oh, and they’re cheap! Buy it here.

Tongs

Amazon

To cook meat well, I rely on tongs. Not a spatula. Not a fork (bush league). Tongs. Tongs provide precision and maneuverability. A quality kitchen needs them. If you have one pair, you could use another. I have three, and they’re all in frequent use. Try these OXO cooking tongs for your stainless steel or cast iron cookware. They also have plastic tipped models for your non-stick pans. I like these because they are sturdy, and they have a locking mechanism. Buy them here.

Tupperware

Amazon

Look, I know what you’re thinking: Who wants tupperware?! Hear me out. Tupperware can be an efficient cook’s best friend. It’s obviously great for storage. This is key when you make enough for leftovers. Make a box of pasta, five cups of rice, or chili and you need some quality tupperware to keep it fresh for as long as possible. This set from OXO gets the job done, and then some. Plus, you can use some of this stuff for bowls or dishes when you forget to run the dishwasher (again?!). Buy it here.

Automatic Salt-and-Pepper Mills

Amazon

Fresh-cracked pepper and sea salt are just better. The taste is fresher and more robust. Get a set of automatic mills, these from Cuisinart, and you’ll be livin’ large and in charge. As a cook, I enjoy being able to wield these mills with one hand while I flip and turn with the other. Plus, guests love the novelty of using an at-home seasoning power tool! Most impressive. Buy them here.

Knife Sharpener

Amazon

Anyone who has ever cooked knows that knives are important. The problem with knives is that they dull. Dull knives are brutally frustrating to work with, can leave your food lacking, and your fingers injured (hopefully not!). This is why it’s important to keep your knives honed and sharpened. I recommend this one from Chef’s Choice because it can sharpen and hone (a key distinction) European, Asian, and serrated blades at a reasonable price. Buy it here.

Butter Bell

Amazon

Huh? What’s that? A butter bell is how the French (allegedly) use and store butter. In order to spread butter on bread, or appropriately get some on your knife, you need it to be soft. Soft butter, left out, turns a less-than-appealing yellow and goes bad. Soft butter stored in the refrigerator, while fresh, firms up again. How can anyone cook or eat under these conditions?! I couldn’t, so after seeing my uncle with a butter bell, I ordered one myself and never looked back. Here’s how it works: You load the bell with soft butter, fill the cup a third of the way with cold water, then invert the bell into the cup. The water creates a seal leaving the butter soft and fresh for up to the 30 days. All you have to do is change out the water every few days (now that you remind me…). This one by Butter Bell is clutch. After all, butter makes everything better! Buy it here.

BBQ Rub & Sauces

Amazon

Let’s be real: Just because I cook doesn’t mean I make everything from scratch. That’s true of BBQ sauces and rubs. My wife and I love BBQ. It’s probably her favorite meal, so, naturally, I make it a lot. I’ve found two things to be true: 1) A rub is crucial; and 2) The sauce is personal. For my (call me basic, I don’t care) taste, I go with Famous Dave’s Rib Rub. Put it on anything, especially pork, before you cook it, and your name should be Bon Jovi ‘cause you’re halfway there (to good BBQ). Then, have Grandma Foster’s BBQ sauce on hand to slather on your ribs or chops and you’ll have some restaurant quality grub sure to impress.

Hopefully, I’ve given you some solid ammo for your own list or your holiday shopping responsibilities. I enjoy everything on this list, and think you (or your recipient) will too. Now go forth, visit Amazon, and get some shopping done.

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6 Unusual Ingredients to Forage for This Fall

Ever since the words New Nordic Cuisine became a part of our culinary lexicon, foraging emerged as the most popular activity attached to this concept. New Nordic Cuisine focuses on cooking in a contemporary way while incorporating the principles of sourcing locally and adhering to a region’s traditions.

The good news is that foraging isn’t an activity reserved for rockstar Nordic chefs sporting fluffy beards and leather and tweed aprons. Foraging is something any home cook can do with a little know-how about how to forage what’s in season around you.

Foragers should be sensitive to the environment that surrounds them. Do not over-forage in order to leave some behind for others and for the earth and also be sure that the area where you’re foraging has not been sprayed with pesticides or is contaminated with other chemicals.

Tread lightly and do not pull the plant out by its roots. Also be cautious about the ingredients you’re foraging because toxic berries, mushrooms, and other items sometimes look very similar to those that are benign. Bring an identification book with you until you get to know what you’re foraging by sight and smell alone.

There is something available to forage during every season of the year. Whether you live by the seaside, in the mountains, or in a cooler or warmer temperature zone will determine what is available for foraging. Here are six ingredients that are available this fall in many regions of the United States and Europe. Tread lightly, be cautious, and happy foraging.

Pawpaw

Stark Bro’s

Pawpaws never seem to get their due. The fruit born from the pawpaw tree was so appreciated by Thomas Jefferson that he planted them abundantly at Monticello and even had their seeds shipped to France when he was a minister there. Native Americans have always appreciated the pawpaw fruit, which is native to the United States and grows throughout the southern, eastern, and Midwestern states. They are high in antioxidants, have a creamy mouthfeel with a slightly tangy flavor and are lovely in pies, breads, stir-fries, or enjoyed on their own.

Chickweed

Grow Forage Cook Ferment

Chickweed has the same dark green color and thick texture as arugula but it’s more delicate in flavor than its peppery counterpart. It flourishes throughout most of the United States and grows in a similar patchy way as spinach or lettuce. Its leaves, stems and blossoms are all edible and it’s the perfect addition to a salad, either on its own or in a fall blend. It’s also tasty in frittatas, sandwiches, herbal tea, and in pesto and dressings. Chickweed has been used for centuries throughout China to treat skin ailments like dermatitis and as an anti-inflammatory.

Burdock Root

Live Strong

Burdock looks like a cross between a carrot, horseradish, and parsnip but its robust, earthy flavor is entirely its own. Burdock root is available from spring to fall but it’s most enjoyable in the autumn when its creamy white flesh and blonde skin are at their most flavorful. Burdock is native to Europe and East Asia but it now flourishes in abundance throughout temperate regions of the United States. It can be used in the same way you would incorporate carrots or parsnips into your recipes. It is also a noted treatment for digestive issues and skin ailments.

Hawthorn

Indigo Herbs

Let’s get this out of the way first: Hawthorn seeds are toxic. They contain an enzyme called amygdalin, which is cyanide bonded with sugar that can cause acute stomach pain and is sometimes fatal when consumed in high doses. The good news is that the berries can be cooked with their seeds and as long as the seeds are discarded after this process and not consumed, the bright red flesh of the berry is as benign as the jams, chutneys, and syrups it’s transformed into each fall by foragers.

The hawthorn bush is a member of the rose family and its bright red berries flourish along the hedgerows of Europe and throughout America. Their sweet-sour flavor is appealing in both dessert and savory dishes with the added bonus of being heart-healthy and a cure for gastrointestinal ailments.

Persimmon

Two Peas And Their Pod

Wild persimmons are smaller than those most commonly found in supermarkets but they are no less delicious. Vibrant orange in color and bursting with tart flavor and a velvety texture, persimmons are at their best in late fall and early winter when their sugar levels are at their highest and their flavor is the most complex. Persimmon trees flourish throughout the entire coast of the eastern United States, Texas, and the Midwest and are noted for their black and grey craggy tree bark. They are excellent in both savory and sweet recipes or on their own as a fall afternoon pick-me-up.

Acorns

Temperate Climate Permaculture

Acorns have been appreciated as a culinary ingredient by Native Americans for centuries. It is often eschewed by home cooks because its bitter nature is a result of its high tannic properties when not prepped correctly. It takes some time but it’s well worth it due to its flavor and also because of its abundance in the autumn months.

The trick when cooking with acorns is to leach out their tannins before incorporating them into recipes. This can be done by removing their shells, grinding the nuts using a mortar and pestle or a mill and then soaking them in water before incorporating them into all manner of fall favorites including bread, soups, cookies, braises, and stews. Go ahead; channel your inner squirrel and forage for a few acorns on your next fall walk through the forest.

Here’s what to make with your foraged foods.

Chickweed Pesto

Mayernik Kitchen

This simple pesto recipe incorporates chickweed and pine nuts for a vibrant green sauce for your salads, roasted vegetables or grilled fish. Swap out your favorite toasted nut for the pine nuts and omit the nutritional yeast if it proves too difficult to source. Get the recipe.

Caramelized Fuyu Persimmons

Pham Fatale

Caramelizing persimmons coaxes out their natural sugars while retaining their autumnal orange color. This recipe makes an excellent side dish but is also good when combined with roasted duck breast or chicken. The olives add a little brininess while the raisins keep it sweet. Get the recipe.

Hawthorn Chutney

Cedar Mountain Herbs

Hawthorns infuse this chutney recipe with their vibrant flavor and bright red color. The berries are combined with a variety of spices to create a chutney just as at home on your next Indian curry as it is slathered over the crispy skin of a roasted chicken. Swap it out for cranberries this Thanksgiving and send the extras home with your guests in Mason jars for a chutney gift that keeps on giving. Get the recipe.

Ueong Jorim (Korean Braised Burdock Root)

Korean Bapsang

Burdock root takes center stage in this Korean recipe where it is braised with a variety of flavorful spices. The best thing about it besides its tastiness is that it can be eaten as is or used as a stuffing for dumplings or sandwiches. Get the recipe.

Acorn Bread

SF Gate

Acorns are not just for squirrels. They are nutritional flavor bombs that are at their best when tucked into recipes that coax out their earthy virtues like this bread recipe which also includes molasses, flaxseed, and coconut oil to really drive its healthful virtues home. Get the recipe.

Pawpaw Cake with Bourbon Frosting and Pecans

Friends Drift Inn

This is the perfect cake to serve at the end of an autumn meal or to conclude a fall afternoon tea party. The cream cheese bourbon frosting with its cream cheese base is the ideal dancing partner for the fluffy cake infused with creamy pawpaw pulp. Get the recipe.

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Turkey Meatballs with Tomatoes and Basil

We used to have a cat named Jack. Jack was a sly, slow-moving, long-haired Persian that would rarely come when called, but if you put out a small bowl of vanilla ice cream, out of nowhere he would magically appear.

This is sort of how my dad is with meatballs.

All I have to do is say, “Dad, I’m making meatballs,” and he’s half-way out the door on the way over. He loves these turkey meatballs.

Continue reading "Turkey Meatballs with Tomatoes and Basil" »

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Impossible Foods Large-Scale Plant

The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows.

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Feast Inspired by Minnesota Food, Culture

Schwan's used its home-field advantage to transform the field into 100 yards of unforgettable dining experiences inspired by Minnesota food and culture, celebrating the company's Minnesota heritage, leadership in the state's business community and role in helping shape American food culture for the past 65 years.

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Bolthouse Farms Plant Protein Milk

Refrigerated and non-dairy, Bolthouse Farms Plant Protein Milk contains 10 grams of pea protein per 8-ounce serving versus only one gram of protein in almond milk and has 50% more calcium than dairy milk.

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Dannon Yogurts Now Non-GMO Project Verified

To qualify for the Non-GMO Project Verified seal, Dannon worked closely with its dairy farmer partners and ingredient suppliers to successfully navigate the rigorous evaluation process established by the Non-GMO Project, North America’s most rigorous third-party verification system for non-GMO food and products.

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La Brea Bakery Sweet Pecan Loaf

All LTO breads will be on sale on October 1 and will be available for purchase through January 2018.

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