2011 Cook's Tools Gift Guide

  Technology and locally sourced gourmet foods are among headliners in this gift guide, but so are tools that help serious home cooks produce professional results. Naughty or nice, you better be wishing that Santa has some of these goodies in his pack for you.

  The guide debuted on WTOC's Mid-Morning Live on Tuesday, Dec. 13. Co-hosts Jody Chapin and Tim Guidera got a first hand look at the goods. Click here and scan the little video feed in the upper right hand corner of the website to view the video.

Maverick Redi-Check Remote Cooking Thermometer and Timer

  Takes the guesswork away! Set the desired temperature and it beeps and flashes when it has reached that temperature. The Redi-Check remote has a 100-ft. range and 24-hour timer. There is a different program for six kinds of meats, lamb, beef, veal, pork, chicken, or turkey. The heat resistant probe wire fits through the oven door without affecting the insulation. Both the receiver and transmitter have fold out stands and belt clips for easy access. Instantly checks readiness and doneness of food. Great for grilling, oven and microwave cooking. 39.95

Swiss Diamond cookware

  This full range of Swiss Diamond cookware features a patented diamond reinforced non-stick cooking surface using real diamond crystals that are embedded in a high quality non-stick component. This new, revolutionary non-stick cooking surface makes for easy and effortless clean-up plus, will not peel, crack or blister -- even if you use metal utensils. The nonstick contains no PFOA and will keep its nonstick abilities even if cleaned in a dishwasher although, cleaning can usually be accomplished with a wet cloth and a little soapy water. Oven safe, and performance that includes the ability to create "fond," the little crunchy bits that make for flavor in sauces and gravies. From 69.99 per piece -- 8" fry pan on sale through 12/31/11 at Kitchenware Outfitters.

Shun knives

  The entire line of Shun Kershaw (PDF catalog download) knives are a pleasure to use -- and that means more pleasurable time spent in the kitchen. I'm particularly fond of the Ken Onion designed chef's knife. It features Shun's legendary VG-10 blade (clad with 32 layers of SUS410 stainless steel) Onion's signature ergonomic handle design executed n ebony Pakkawood. The result is a series of knives that are not only beautiful to look at, but a pleasure to use. Ken Onion knife pictured 199.99; other Shuns from $49.95.

Emile Henry Flame cookware and ceramic baking dishes

  30 percent lighter than cast iron; use on stove tops, gas, electric, halogen, microwave and Emile Henry Induction Interface Disc. Keeps hot, keeps cold - use directly from freezer to oven to table (0°F to 500°F). This natural clay pot is perfect for conducting and retaining heat with its extremely hard glaze and scratch resistant surface. A perfect tool for cooking rice or vegetables, soups and casseroles, pot roast, cakes and bread. This piece, and all Emile Henry cookware, is handcrafted in France and features a 10-year warranty against defects; dishwasher safe. 4.2-quart casserole 129.99; bakeware from 39.95.

Boos Block

  Use the cutting board the pros use. This reversible Maple cutting board, made by John Boos, is part of a professional series that's FDA approved and has been awarded the Gold Medal Award by Chefs of America. The extra-thick board will hold large cuts of meat, piles of vegetables and ample size turkeys. The board features two flat sides and slightly rounded edges for comfortable handling. Wooden cutting boards and blocks are easier on your knives, too! Measures 24-in. x 18-in. x 1.5-in. pictured about 85; smaller blocks begin around 26.

Silicon rubber utensils (Mitts, trivets, spoons, baking sheets)

  This high temperature resistant rubber has made its way into a variety of kitchen tools, from spoons and spatulas to bakeware, whisks and hot mitts. Among my favorites are the Le Creuset spoons (12) and oven mitts and hot pads. Unlike typical rubber utensils, silicon does not degrade and chip or sliver off into food as it ages. I like this spoon because the head slides off the wooden handle and pops into the dishwasher. Most of your favorite TV chefs have a line of silicon tools!

Rosle peeler

  Make short order of tedious peeling! With this Rosle stainless steel 6.7-in. swivel peeler, fruit and vegetables with thin or semi-thin skin can be quickly and easily peeled with the firmly-anchored swivel blade. Potato eyes and damaged parts of the vegetable can be easily rooted out with the point of the tool, which is sharpened on both sides. The peeler also cuts fine decorative strips perfect for garnishes, salads and Wok dishes. Use it on long, thin vegetables such as carrots, courgettes, radishes, cucumbers and turnips. This German made tool is made to last; dishwasher safe. 24.95.

Kuhn Rikon peeler

  This is the peeler professional chefs look for -- tough, dependable, low cost! A best-seller for more than 20 years, the original Kuhn Rikon Swiss peeler's popularity shows no signs of slowing down. The super sharp carbon steel blade digs into foods without slipping so you can work quickly and effortlessly. Small and light, it even tackles hard jobs like winter squash. Includes a handy potato eye remover on one side. Features a carbon steel blade and is bi-directional for right- or left-handed use. 3.99

Cooking apps and cookbooks

  Tech savvy cooks have never had a better Christmas! From free apps like Big Oven to classics like the Art of French Cooking by Julia Child to intensive apps like Professional Chef from the Culinary Institute of America -- there are plenty of great resources ready to move your iPad or tablet from the sofa and into the kitchen. Traditional book lovers will want to seek out local author and food historian' Damon Lee Fowler's "The Savannah Cookbook," (34.95) and the newly released "Gottlieb's Bakery: Savannah's Sweetest Tradition." (16.99)

Local foods

  The crop of locally-originated gourmet foods is at an all time high, from baby beets and jalapeno/raspberry jam from Leoci's Trattoria to Espy's Tybee Island Tomato Chutney. Hot sauce and barbecue fans will want to check out selections from JohnnyHarris BBQ, Wiley's Championship BBQ and Angel's BBQ. A myriad of flavors can be amped up with aged balsamic vinegars and flavored olive oils from Lowcountry Gourmet Foods -- where you can taste before you buy. Lastly, locally roasted coffee offers a huge selection, with custom blends and roasts from PERC, Cup to Cup and Ogeechee River Coffee.

  Can't decide? Gift cards are always a perfect choice to give your favorite foodie a night out or a shopping spree of their own.Most can be ordered over the phone, call your favorite restaurant, kitchenware store or coffee roaster.

Sources:

Thanks to Kitchenware Outfitters, 5500 Abercorn Street, 12 Oaks Shopping Center, Savannah GA 31405, 912.356.1117, for providing props for the TV broadcast. Most, if not all cook's tools can be found at this locally owned kitchenware store and cooking school. Cookbook author Damon Lee Fowler works and teaches at the store -- where you can also find autographed copies of his books.

Lowcountry Gourmet Foods, 123 East Liberty Street, Savannah, GA 31401, (912) 233-9155

PERC Coffee, 2424 DeSoto Avenue, Savannah GA, 31401, (912) 209-0025. Check the website for retail locations

Cup to Cup Coffee Roasters, 140 Johnny Mercer Blvd., Savannah GA 31410, (912) 856-5866

Ogeechee River Coffee, 4517 Habersham Street, Savannah GA 31405, (912) 354-7420

Leoci's Trattoria, 606 Abercorn Street, Savannah, Ga (912) 335-7027

Espy's Tybee Island Tomato Chutney

Johnny Harris BBQ, 1651 East Victory Drive, Savannah, GA 31404-4139, (912) 354-7810

Wiley's Championship BBQ, 4700 US Highway 80 East, Savannah, GA 31410, (912) 201-3259

Angel's BBQ, 21 West Oglethorpe Lane, Savannah, GA 31401-3971 (912) 495-0902

E. Shaver Books,326 Bull Street, Savannah, GA 31401, (912) 234-7257

Savannahfoodie.com 2011 wine & beer gift guide

The challenge was this: Short list or long list?

There is a seemingly unending stream of wines pouring through the market -- and hopefully into consumers' glasses. For bargain hunetrs, there is plenty to be found among the selections from South America, Spain and Italy. I've seen several young Bordeaux lately for under $20 -- and truckloads of perfectly enjoyable California wines that still fall under the $15 target.
Beer? Ditto.
With the number of American craft beer breweries growing in number and production with each passing month, it's tough to not visit the shop and find a new label or two. Of course, there are great imports coming to market as well. Devoted beer drinkers have never had it so good.
So how did I choose?
I went with a handful of favorites from among the dozens of wines and beers I've tasted in 2011. I have chosen some main stream labels -- and some more obtuse selections -- that will make your gift stand heads above the crowd.
TO DOWNLOAD the gift guide, click here -- it's an easy to manage PDF.

2011 savannahfoodie spirits gift guide

I love shopping in the package stores over the holidays. The gift sets are often very cool -- and I know my friends will truly appreciate a gift of fine spirits.
On many of those shopping trips, I begin answering questions from other shoppers who are looking for that special bottle for their friend, family member or, gulp, the boss!
This guide is meant as a simple problem solver for just those folks!
TO DOWNLOAD the guide as a PDF, click here.
Guides for Beer & Wine and Cook's Tools are being finished, check back to get more ideas for your hoiday gift giving!

Thanksgiving dinner without the stress

A complete Thanksgiving dinner for the beginner: Recipes, shopping list, cue sheet -- all in one download! As seen on WTOC's Mid-Morning Live.

  For many of us, the most memorable food traditions surround the holiday tables of our parents, grandparents or aunts and uncles.

  Despite best efforts, many of these family gatherings bore little resemblance to Norman Rockwell's iconic World War II propaganda painting, "Freedom from Want." Instead, the turkey burned, Uncle Ray over-indulged in eggnog and dropped the bird en route to the table or, worse still, the dog ate the cooling turkey.

  With so much anxiety whirling around this presumed holiday of thanks, preparing your own legendary meal should be stress free. 

  You can thank me later.

  Simply CLICK HERE and a download will begin (PDF) that includes a complete Thanksgiving Day menu, full recipes, a shopping list and, most importantly, a cue sheet to help you hit the table hot and fresh -- even if you have just one oven and four burners.

  Some background on what you're about to see.

I give you a family cornbread recipe -- for the dressing. The family tradition with my wife, T.J., and I relies on our childhood impressions. We certainly weren't deprived, but grew up in a era when our families were embracing convenience foods and trying to break what they perceived as the shackles of the original farm-to-table movement that came from hard work on meagerly productive farms.
  Hence, no home baked breads in our households.

  To that end, our celebration bread is Brown 'n' Serve rolls. We buy jellied cranberry sauce instead of preparing from scratch -- but I try to slice and plate it all kinda sexy.

  As a bread option, I'm a huge fan of Pillsbury frozen Southern style biscuits. I've made hundreds of biscuits from scratch -- and these are exceptional in terms of crumb, flavor and consistency. They are easy: 21 minutes in a 375-degree oven -- poof, you've got a biscuit that Uncle Ray will enjoy.

  I recommend a turkey breast. It's easy to handle, cooks faster and is easier to slice and manage. Do not get a turkey loaf -- get a bone-in turkey breast. Have an annoying in-law who MUST have dark meat? Cook off a couple of turkey legs just for them. Win-win.

  Honestly, I smoke my turkey breast in a Weber kettle grill. With a remote control thermometer and a little patience, it's no more difficult than roasting in the oven. I use a combination of cherry and applewood chips. Here's a picture of last year's smoked turkey breast ready to come off the grill.

  You can omit the whiskey in the sweet potato pie...or you can add more. You can also embellish the pie top with miniature marshmallows to be browned under the broiler. You can drink a portion of whiskey equivalent to what you put in the pie.
  This is the option I recommend.

  Above all, have fun. Stuck? Unclear? Heck, send me an e-mail. I'm not the Butterball hotline, but I'm happy to help.

  Be grateful for your blessings, I am, and here's to another year filled with love, health, happiness, prosperity and lots of good meals!

Guest recipe: Adriann Buchanan of My Tasty Planet prepares butternut squash with goat butter

Editor's note: Adriann is an Americus, Georgia, native currently living abroad in San Miguel de Allende, Mexico. She chronicles her serious home cooking, as well as her gastronomic exploration of SMA in her blog, My Tasty Planet. Here is her contribution to your Thanksgiving table, thanks Adriann!

Twice Baked Butternut Squash with Goat Butter and Chestnut Honey
The title says it all. The ingredients are simple, but the flavors are complex and amazing. If you cannot find goat butter (though many grocery stores in the U.S. are carrying it now), substitute high quality cultured regular butter in its place. The tangy mildness of the goat butter enhances the dish, but regular butter tastes wonderful as well.

Preheat oven to 450° .

Split and seed several butternut squash (1/2 per person is very generous). Place cut side up on a baking sheet and drizzle with a little olive oil. Sprinkle with coarse salt and freshly ground black pepper.

Roast until flesh can be pierced easily with the tip of a knife (1-1 1/2 hours, depending on squash size).

Remove from oven and scoop all of the flesh from the skins into a large bowl.

Add several pats of goat butter per squash and mash with a fork until butter is incorporated and squash has a nice consistency (some people like it a little chunky, some like it completely smooth).

At this point the mixture can be spooned into a casserole or baking dish, served right away, set aside or refrigerated.

About 45 minutes before serving, dot the top with some additional goat butter and drizzle the top with several tablespoons of chestnut honey (or any dark honey you have on hand). Sprinkle with a little more salt and black pepper.

Return to a 450° oven and bake until hot and the top starts to brown just slightly.

Be prepared to watch this side dish to dissappear very rapidly! If you do happen to have a little bit leftover it makes a great topping for leftover Thanksgiving Shepherd's pie.

Eat Out, Carry Out Options for Thanksgiving

Thanksgiving: Eat out or carry-out
  With frantic schedules and the inevitable out of town guests, Thanksgiving dinner often seems a distant cousin of the iconic Norman Rockwell painting.
  How do you cut the stress? Order out or eat out! So far, I've compiled take-out menu from the following restaurants. Click on the names to download order forms (Prices, details subject to change):  

 

Thrive Cafe      Blue Turtle/Blowin' Smoke/B. Matthews

Miss Sophie's Marketplace (Pooler)    Dickey's Pit BBQ (Pooler)

Johnny Harris Restaurant     North Beach Grill (Tybee Island)

Go out to eat!

  Aqua Star at the Westin Savannah Harbor Golf Resort & Spa is offering a huge Thanksgiving Day brunch from 11 a.m.-3 p.m. The brunch will feature spectacular views of Savannah, delicious food and beautiful music from Ben Tucker and Friends. The price for Brunch is $54.95 including Champagne; $18.95 for children ages 5- 12.

  That evening, Aqua Star is offering a prix fixe dinner, 5:30-10 p.m. Price is $45 per person; $16.95 for children ages 5-12. To see that menu, click here.

  In fact, the Westin has a full weekend of holiday events, from a gingerbread village display and competition to a concert by a Beatles tribute band to the annual lighted boat parade on the Savannah river. To see full details on these events and more, download gingerbread village entry forms and more, go online.

  Celebrate Thanksgiving with your friends or family fondue style at The Melting Pot from 2-8 p.m. Thanksgiving Day. Special courses just for the day include Cranberry-Walnut Cheddar Cheese fondue, a tur-duck-hen" entrée, white chocolate pumpkin pie fondue and white chocolate apple pie fondue. The regular menu will also be available. Make a reservation by calling 349.5676. Find full details online.

Click here for a list of restaurants
open on Thanksgiving Day

  Don't see your restaurant here and you're offering Thanksgiving catering or you are open? It's easy to get in the newsletter, where more than 5000 area foodies get their up-to-the-minute foodie news. Send your menus or info to me by e-mail, savannahfoodie@comcast.net.

Arugula Salad with Beets & Beef shows off Sweet Baby Beets from Chef Roberto Leoci's new product line

This quick and easy light supper plays to all the senses -- it's colorful, flavorful and scented with peppery arugula.

In the story, I'll also share a salt tenderizing method that makes an inexpensive cut of beef as buttery tender as prime filet mignon.

After tenderizing the beef, prep time is less than 10 minutes -- which leaves you more time for enjoying and less time in the kitchen.

To view the full story, recipe and tenderizing method, click here.

To order Leoci's Sweet Baby Beets, visit the restaurant, Leoci's Trattoria at 606 Abercorn St., Savannah, or go online.

Savannah casting call for MasterChef participants

Mention you saw it on Savannahfoodie.com for admission to the priority casting line

The hit culinary competition series MasterChef will be casting for outstanding home cooks in Savannah on Saturday, Nov. 19.

Chef Gordon Ramsay will once again give talented amateur cooks the chance to prove to him, and to

fellow judges, restaurateur Joe Bastianich (Del Posto, Eataly) and Chef Graham Elliot (Graham Elliot, Grahamwich), that they have what it takes to make their mark on the culinary world. In the series, Ramsay, Bastianich and Elliot coach and critique the amateur cooks in a series of challenges designed to test their palates, knowledge and determination to follow their dreams of making a mark in the culinary world.

MasterChef will travel to more cities than ever before to uncover the country’s very best amateur cooks. In Savannah, the casting call will beheld at Savannah Tech, 5717 White Bluff Road, Saturday, Nov. 19, 10 a.m.-6 p.m.

Tell casting staff that you were referred by Savannahfoodie.com and you will move from the long, general casting line to the priority line.

Over the past two seasons, the $250,000 grand prize and title of “MasterChef” have gone to Jennifer Behm, a realtor from Wilmington, DE; and Whitney Miller, a student from Poplarville, MS. Since winning the show, Whitney Miller released her first cookbook, while Jennifer Behm is currently writing a cookbook and already has established a successful private catering company.

Additional casting information, including forms and eligibility requirements, are available online at www.masterchefcasting.com.

Wright Square Cafe wine dinner guest is South American wine maker

Thursday, Oct. 20, 7 p.m., $65pp++. Reservations please by calling 912.349.2452.

Jean Pascal Lacaze, wine maker with Domus, Anka and Penalolen vineyards enjoys some of the finest vineyard properties in South America. He will talk about wines being showcased from each vineyard over dinner at Wright Square Cafe in Sandfly.

To view a PDF of the full menu, click here.

'Bizarre Foods' shoots in Savannah

If you thought you spied "Bizarre Foods" host Andrew Zimmern around Savannah this weekend -- you did!

The chef, author and TV personality brought a crew from Minnesota for the several days of shooting -- which included stops in South Carolina, Daufuskie Island and Savannah. I had spent the previous week scouting locations, sending still photos to producers -- and was invited to join Andrew on camera for the "food crawl" portion of the show.


Locally, we visited Angel's BBQ, Teeple's Seafood, Polk's Produce and Marandy's Soul Food Restaurant.

The day’s shooting began with Andrew being joined over breakfast at Clary's Cafe on Abercorn Street by Lady Chablis. The Lady may be a tiny thing, but she certainly got Zimmern's attention when she ordered Hoppel Poppel -- a rib-sticking concoction of scrambled eggs, kosher sausage, onions and green peppers -- AND pancakes. He chose crab cake Eggs Benedict with a side of ham and a Georgia pecan griddle cake

Hoppin' John and pulled pork at Angel's BBQ.

She rejoined Zimmern Saturday night for dinner at Elizabeth on 37th. Among that feast was Chef Kelly Yambor's quail hash.

Charlie Teeple, a seafood industry legend.

On Tuesday, Zimmern and his crew will film a sequence on kosher foods featuring Murray Gottlieb and Matt Cohen of New South Kosher.

I didn't get to shoot food along the way. Anytime the tabletop was covered, we were eating and being taped. At Angel's, we took a fiery tour of Andrew Trice's hot sauces -- and had a full selection of his smoked brisket, pork and chicken, as well as a Faux Q sandwich, a fried bologna sandwich and Andy's mouth-watering peanut-sauced collard greens. A sweet macaroon from Chef Herve at Papillote finished our meal.

Chef Cynthia and a plate of chitlin's.

At Teeple's we cracked several crabs, sampled some sweet little Georgia shrimp and tasted nicely briny steamed oysters. I earned a gold star for not splattering the host as I cracked into a big, juicy male crab! Next door at Polk's, sweet scuppernongs kept us busy -- along with a piping hot handful of boiled peanuts.

Chef Cynthia at Marandy's served up oxtails, pork neck bones, snappy fresh butterbeans -- and her famed Red Velvet cake and sweet potato pie.

Zimmern patiently stopped several times to sign autographs, pose for pictures with fans and even embraced one young female fan who bolted across Abercorn Street yelling, "I've gotta give you a hug."
At Marandy's the guest in front of us in line turned and said to Zimmern, "Man, if you were fatter, you'd look like that guy who eats the weird stuff on TV."

I'm guessing he doesn't have "Bizarre Foods" programmed on his DVR.

Air date is slated for March 2012 -- I'll keep you posted.