Dr. Kracker Giveaway !!!

I've heard about Dr. Kracker from my friends.  They say it's the crunchiest cracker around....never soggy .... and great with your favorite dips.  Well, I just got to try it!!!  Here's what I can say: IT'S TRUE....the crackers and flatbreads are super crunchy, loaded with seeds galore and they come in a whole variety of flavors...sweet apple crisps, pumpkin cheddar, fire-roasted crisps....and more.  And these European-style artisanal crackers are so healthy too...with lots of grains and seeds-----organically grown wheat, spelt, oats,  bran and flaxseed for texture and crunch.

Personally, the flat breads are my favorite---they were absolutely fantastic!  See the  pumpkin seeds and cheddar cheese in the photos above? They load their crackers and flat breads with all varieties of seeds.  One day I brought Cherry Semolina and Hummus Maximus crackers  to coffee klatch but I did not bring a dip and my friends (I just love their honesty) said they think the crackers needed a dip to go with it.  I think so too.  The crackers are neutral and so crunchy and sturdy--- the type that are best with warm spinach artichoke dip, hummus, caramelized onion and gorgonzola mushroom dip!

I wanted to test how sturdy they really were so before coming to work I loaded the Pumpkin Cheddar Flat Breads with strawberries, kiwi, cheese, fresh tomatoes and chipotle shredded beef.  Four hours later, I took them out of my lunch box and to my surprise..... they were amazingly crunchy!!! The middle part (where I laid the cheese and tomatoes) were a little soft BUT not soggy at all.  I hate it when flat breads "wilt"  but Dr. Kracker Pumpkin Cheddar flatbreads did not wilt--- they were still very crunchy. I think they are perfect party appetizers ---they keep their shape and stay delicious at room temp for hours.

DR. KRACKER GIVEAWAY:
Would you like to try them yourself?  Dr. Kracker is giving away 2 prizes to my readers, each prize has four Dr. Kracker Flavors.  To enter the giveaway, please follow carefully the instructions below:
1. Choose which four flavors you wish to try from their Flavors page AND tell me your choices on the comment section
2.  If you want an additional entry to the giveaway, answer this trivia question (the answer can be found here): 
"Where in Europe did these flat breads and crackers originate and who brought them here to the U.S.?"
I will randomly pick winners on June 1, 2010.  Again, if you don't have a blog and prefer to keep your email private, email me (momgateway@gmail.com) with your comment (4 flavors) and answer to the trivia question.  Good luck to all!

Garlic Porcini Mushroom Pasta

 

Sometime ago, I received dried porcini mushrooms from MarxFoods and tried it with bow tie pasta.  I like bow tie pasta for it's pretty shape and texture when cooked al dente.  Porcini mushroom is often used in risotto and soups but I prefer it sauteed in butter, garlic and shallots then added to pasta.  It's meaty, nutty flavor blends well with these ingredients. For me lemon juice and fresh cilantro adds a brightness to the dish but if you are partial to parsley, you can use that too. So, here is my jazzed up version of olive oil-garlic pasta. If you opt to add cream or cheese, make sure you adjust your seasonings.

1 Tbsp canola oil
2 Tbsp salted butter
1 Tbsp minced garlic
¼ cup dried porcini mushrooms, soaked in warm water, strained, finely chopped
1 shallot, finely minced
1 Tbsp minced fresh cilantro (parsley or another herb, if you prefer)
a squeeze of lemon (depends on how acidic you want it)
salt and pepper to taste
1- 2 cups cooked bow tie pasta

Heat the canola oil and butter in a skillet over medium heat. Add the garlic and cook till golden brown.  Add the mushrooms, the water it was soaked in and shallots. Cook about 5 minutes then add the cilantro and turn off heat.  Squeeze some lemon juice and adjust seasoning with salt and pepper.  Mix in cooked bow tie pasta and serve. Grated cheese on top is delicious too.

Did you know?
1. Mushrooms are rich in dietary fiber, antioxidant, vitamins and minerals.

2. All parts of the cilantro plant can be used for cooking. The fresh leaves are used in soups and are indispensable in salsa. The roots have an intense flavor and are used in Thai cuisine.The dry seeds of cilantro are known as coriander seeds.

3. Although I love cilantro in my food, some people dislike its taste.  Cilantro is very popular in American Southwest cuisine but not in Europe and in some part of Asia.  Some people seem to detect a "soapy" flavor or an faint odor, similar to "bedbugs".  What do you think?  Some say there is a genetic basis for this perception, but there is no firm evidence. In my family, my son and hubby don't care for cilantro.  Do you use cilantro in your dishes?  What flavors goes well it?

Amazing Chevre Crostini

I was at Food Pyramid yesterday and espied a variety of goat cheeses.   I settled for Ile de France’s Le Chèvre. This cheese is made from the rich milk of grass-fed goats grazing in the Rhône Alps. It rated highest in overall quality in the 2008 ChefBest Awards for its texture, flavor intensity and aroma.  Its natural sour, salty and sweet notes make it wonderfully unique.

I enjoyed it in pasta and mixed greens salad but it is fantastic too as an appetizer.  With such a superior ingredient, I asked myself--what is the best way to use it? My principle has always been: simple is best --enhance it...don't mask or overwhelm the flavour.  I decided to make Ile de France’s Le Chèvre the star!  My Chevre Crostini has three basic ingredients: Ile de France® Le Chèvre, Thai basil leaves and smoked paprika oil.  Chevre Crostini is one of the deceptively simple but very delectable appetizers I’ve made--- the flavor combination is amazing!!

Ingredients:

4 baguette slices or 2 slices honey whole wheat bread, cut into 4 pieces
Ile de France® Le Chèvre
a sprig of Thai basil, finely slivered
smoked Spanish paprika oil*

Lightly brush the baguette slices or wheat bread with oil and lightly toast them on a hot grill pan for a minute on both sides.  Spread goat cheese on each toast.  Add finely slivered Thai basil (this imparts a delicious licorice note) and drizzle with smoke Spanish paprika oil.  Serve and enjoy these goat cheese crostini!


*Smoked paprika oil is made by heating 1/2 c canola oil in a pot, adding smoked Spanish paprika to it and turning off the heat so the paprika does not burn. It is important to use the best quality Spanish paprika you can get.  The one I used is the best paprika there is!!!  It’s from The Spice House, a mom and pop Chicago operation by Tom and Patty Erd.

Fried Chicken with Watercress Apple Salad in Ginger Miso Dressing

 

Lately, I've been rediscovering the simplicity and beauty of flavoring meats by placing them in brine.  I remember my grandma never breaded her fried chicken.  She would brine chicken thighs for 2 hours then rinse them briefly.  After patting them dry, she fried the chicken in a skillet till they were golden brown and cooked through. They don't become soggy even a day later.  I tried her method but I let the chicken sit in the fridge overnight instead of 2 hours. When my son had a taste of the fried chicken, he declared that it was one of  the best fried chicken he's had! It was a first time for him-- fried chicken without any breading!  Paired with watercress apple salad, it's a keeper.

Here is grandma's easy fried chicken that I served with watercress salad with ginger miso dressing:

4 chicken thighs
1/3 cup kosher salt
1/2 tsp black pepper
1/3 cup water
canola oil for frying
1 bunch of watercress
1 apple, cut into wedges
1 tsp ginger (you can add more if you wish)
2-3 Tbsp seasoned rice vinegar
3 Tbsp miso
3 tablespoons sugar
1/4 cup chicken stock
soy sauce

Combine the salt, water, pepper and chicken in a bowl. Cover with plastic wrap and keep in the fridge overnight. Next day, rinse the chicken pieces briefly and pat dry.   Place canola oil in a cast iron skillet and set over medium heat.  When the oil is hot enough, add the chicken and cover the skillet.  Fry the chicken till cooked through.  Serve with watercress apple salad with ginger miso dressing and soy sauce on the side if you wish.

To prepare ginger miso dressing, combine ginger, miso, rice vinegar, sugar, and chicken stock. You can adjust the ratio of sugar to vinegar to suit your taste. Combine watercress and apple wedges and drizzle dressing over it.