Garbanzos are hip
again. Hummus was not my thing in the ‘80s and now I panic if I don’t have
three cans in the pantry. This type of chickpea gets blended into dips or used
whole in salads. I see them showing up more at catered events. I used to think they had no flavor, but now I love to enhance
their subtle quality with garlic and such for some healthy snacking and meal
planning. Side note, I just heard of a cat called Tahini. I should keep more of
this sesame blend on hand for the hummus. When I don’t use that to keep it more
authentic, I call my concoction bean dip. So when you’re asked to bring something
to a holiday party, consider a big bowl with some deep maroon paprika sprinkled
on top, and garnished with peppers and fresh herbs. Remember, dipping veggies
in your blend is an option to fried chips or crackers. Then you have more “room”
for dessert.
Get MALLOW with me– Far be for
me to tell you how to enjoy your s’more, but once you’ve tried Creekside Mallow
Co.’s Mallow Bags, you’ll get ideas of your own. Chocolate Chip Mint and Salted
Caramel are big squares of small-batch, handcrafted gourmet marshmallows that
are blowing minds. My desserts this week have been to savor one skewered mallow,
toasted via a chiminea, and enjoying the crispy gooeyness. They’re so big I can
reapply the heat and enjoy several rounds from the same mallow. Now get this:
they also make round marshmallow “toppers” that go right on top of your cocoa.
Hold still. There’s cocoa mix and other yumminess at www.creeksidemallow.com
The Spice Girl Kitchen – Kelsey
grew up in New Orleans, so I’d trust her Cajun blend. It’s the Okie Rub that
got my attention. This pretty jar is her go-to for grilling meats and
vegetables and suggested for beans and rice. It smells wonderful and I’m loving
it on popcorn and eggs. I can’t wait to get to know it better on a slab of
meat. So my sister introduced me to “Reservation Dogs,” set in Oklahoma and
these characters keep saying “Catfish is life.” I’ll bet Okie Rub would make
the catfish jump, too. This registered dietitian and accidental private chef
has blogs on dishes such as sheet pan nachos and gingerbread overnight oats. It’s
like when two awesome worlds collide when some foodie is working toward
delicious food that is also better for you. See how a visit to www.thespicegirlkitchen.com
will inspire you.
Boards – Charcuterie
board are still hot and here are some tips on cheeses I’ve tried. It’s amazing
how a small bite of a really good cheese can satisfy. White cheeses with nutty
nuances are what I’m craving.
The Cheese –
Rembrandt: A Dutch Masterpiece is 12-month aged Gouda cheese that pairs will with
strong ales and fig jam. Are we done here?
Let’s continue. Maybe you’ve seen
Gayo Azul® at Sam’s Club. Did you know it’s from a renowned Hispanic
cheesemaker with a Dutch influence? To me, they are enjoy-alone cheeses, but Celebrity
Chef George Duran honored Hispanic heritage month by using these cheeses in Birria
Tacos and Open-Faced Honey & Ham Sandwiches. Cow’s milk gives a firm
texture and “subtly salty, mild flavor profile.” A tip is that it is so “rich”
tasting you just need a bite to feel luxurious. Up your cheese game with these
selections:
- Cotija: A firm
and crumbly Mexican aged cow's milk cheese with a sharp, slightly salty flavor,
perfect for enchiladas, tacos, and street corn toppings.- Dutch Edam: A firmer
cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for
cheeseboards, baking dishes, and salads.- European Swiss: A semi-firm cheese
boasting a sweet, nutty taste and iconic round holes, suitable for burgers,
cold, and grilled sandwiches.
-Queso
Blanco: A
fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young
age creates an irresistibly creamy yet crumbly texture that holds its shape
well, making it ideal for grilling.
- Queso Para
Freir: A fresh, white cow's milk cheese with a slightly salty, mild flavor,
known for its higher melting point, perfect for frying, sandwiches, and baked
dishes. www.gayoazul.com
Darragh Doiron is a Port
Arthur area foodie who would love to hear of your food “experiments.” darraghcastillo@icloud.com
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