Happy New Year and My Resolutions for 2009

I'm stunned. After a quick look back at my promises, I can announce to the world that I actually kept last year's blog resolutions. I delivered cookbook reviews, shared my thoughts on more than 20 culinary gadgets and included a photo in every post. Even my unannounced mid-year resolution of posting every weekday wasn't a complete fiasco. But then again, it's not hard to beat 2007 where I went AWOL for six months.

Overall, it's not bad for an undisciplined and easily distracted blogger.

This year? I'll try to keep my goals realistic. In 2009, I plan to:

1. Diversify my photography. (Notice I'm keeping this vague so ANY change enables me to claim victory).

2. Close the gap on the dessert - main course ratio. Currently I have 57 desserts to only 16 mains and 10 veggies. Soup week pulled things a bit closer, but at this rate I'm killing you with kindness.

3. Post before 9:00 a.m. Until recently I was held hostage by natural light for my photos. This wasn't an issue in the summer, but mid-winter? I can't tell you how often I looked towards the sun sulking behind the clouds and screamed, "Work with me, baby! Work with me!" I now have a light box and am learning to use it. My light box photos still look a little like Kraft commercials, but once I get the details ironed out I won't have to wait until morning to photograph last night's supper.

Oh, every once in a while I get grandiose ideas. I briefly consider adding podcasts, celebrity chef Q&As and making my own videos, but figure these are the blogging equivalent of promising to lose 30 pounds by March Break and giving up your couch potato ways to become a triathlete. So for now, let's just keep it real. Better pictures, healthier food, earlier postings.

So, any resolutions for 2009 you wish to share?

Photo © Velo Steve. Published under a Creative Commons License.

Classic Vanilla Crème Brûlée

Until recently, crème brûlée defied me. I followed the instructions meticulously and ended up serving guests a high-fat vanilla liquid with a soggy sugar crust. Then chocoatiers Dominique and Cindy Duby wrote Crème Brûlée: More Than 50 Decadent Recipes and showed me the errors of my ways.

First mistake: I used a glass dish for the water bath. The Dubys recommend a stainless steel or aluminum pan since glass and cast iron retain the heat. The water bath prevents the pan from getting hotter than 212°F (100°C, water's boiling point), so the heat-hogging qualities of glass and iron defeat the propose. This time, I used a metal cake pan and it worked like a charm.

See... the custard holds up.

Second mistake: Instead of burning the sugar, I melted the custard. You see, I used the broiler in my crappy oven but couldn't get the dessert close enough to the flame. Ten minutes later... I had hot ramekins, oozy sugar and a cream-loaded failure on my hands.

A kitchen torch (which can be expensive), or even a small blowtorch from the hardware store (which is much more economical) work best. You can use the broiler, but the Dubys suggest you freeze the custard for an hour first. Then set the broiler to high and put the ramekins close to the element. Since I can't get the dessert close enough and didn't freeze the custard, it's little wonder my version resembled soup.

This time, I borrowed a kitchen torch from a friend and it worked beautifully. In less than a minute, I had a perfect caramel crust...

...which shattered under my spoon.

I got so excited by my success, I ventured further into the book and tried their Chocolate, Orange and Candied Ginger version. It was like velvet. Only better.

Next month, I'll be looking at healthier options, but until 2008 ends, I'll indulge in simple pleasures like this. Not a bad way to end the year.

Classic Vanilla Crème Brûlée
Printable Recipe

Makes 4

Excerpt published with permission from Crème Brûlée: More Than 50 Decadent Recipes by Dominique and Cindy Duby

Ingredients

• 1 vanilla bean (or 1/4 to 1/2 tsp vanilla extract, but the bean is best)
• 1 1/2 cups (375 ml) whipping cream
• 6 large egg yolks
• 1/4 (50 g) cup granulated sugar
• 2 Tbsp (30 g) granulated sugar for caramelizing

Instructions

1. Preheat oven to 300°F (150°C).
2. 
   
3. Split vanilla bean lengthwise and, with the tip of a knife, scrape seeds into a medium bowl. Whisk cream, egg yolks, and sugar until well combined. Using a ladle, divide cream mixture evenly among 4 ramekins*. Place the ramekins in a shallow roasting pan. Pour hot water into roasting pan to come halfway up sides of ramekins. Bake until custard barely moves when ramekins are shaken, or a knife inserted in center of custard comes out clean, about 45 to 60 minutes. Remove ramekins from the roasting pan and let cool at room temperature for at least 45 minutes. Refrigerate for at least 4 hours (overnight is best).
4. 
   
5. Just before serving, sprinkle granulated sugar evenly over custards to cover them completely. Turn upside down to remove excess sugar. Ignite a blowtorch and caramelize sugar until evenly melted, moving the torch constantly so sugar doesn't burn.

* The Duby's suggest you use the shallowest ramekins you can find since the heat will be more evenly distributed during baking and reduce the risk of overcooking.

Burr Grinders

Coffee Boy got a burr grinder for Christmas -- a mid-range Krups GVX2-12. While this little gadget will not get its own weekly serial, as did last year's whisky aging kit, it definitely earned its racy model number.

Confession time: I thought a burr grinder was one of those things with more snob appeal than real value. But after a couple of coffee-expert friends (including Kristine Hansen, co-author of The Complete Idiot's Guide to Coffee & Tea) recommended a burr system, I decided Andrew might like one. Besides, I was out of gift ideas and had less than 24 hours shopping time left.

I also openly admit I did no research into brands whatsoever. On Christmas Eve, after deciding on a burr grinder, I went to a trusted cookware store and bought the only model they sell. Case closed.

I am stunned to admit the coffee does, in fact, smell and taste better. My espresso-roast releases a chocolate aroma, while Andrew's is fuller but less bitter. After brewing, the coffee also tastes more layered.

We have only two complaints. 1) The grinder occasionally jams, which is fixed with a gentle shake. 2) The white setting numbers on stainless steel are hard to read. Otherwise, we are happy with the product, which comes in at under $100. (Some burr grinders can cost four times this amount.)

The trusty old Braun coffee grinder has been wiped clean and is now a designated spice grinder. Good thing, too. I got some long-pod pepper for Christmas, thanks to Dana McCauley's suggestion and numerous hints, and it's too big for my pepper mill.

So, what kitchen gadgets did you get for Christmas?

Merry Christmas

Wishing you all a safe and happy holiday.

Since I'm Canadian I observe Boxing Day. I'll be busy polishing off the left-over trifle at breakfast and visiting with family. No shopping. No bargain hunting. Just a day of socializing. In many ways Boxing Day is better than Christmas. The pressure's off and I can play with my toys.

See you on the 29th!

Last Minute Gifts for Cooks

Left things to the last minute? Whether the stores are closed or the last item on your list is sold out, don't panic. Foodies are easy to please. All you need is a connection to the Internet -- and if you're reading this you have. Oh, and a credit card, of course.

Since Internet orders can't be wrapped, no one will know you dilly-dallied.

• Cookware Deluxe: This recipe software lets you drag and drop recipes from other websites or enter your old family favourites. Once entered you can search recipes by ingredient, course or source. Need help with menu planning? Link the main course to complementary side dish recipes and a well-balance menu awaits. At $39.95 it's the cost of one hardcover cookbook.
• 
  
• Rouxbe.com: This online cooking school is perfect for anyone who wants a solid grounding in culinary skills. I recently blogged about it but if you left your gifts to the last minute, I'm guessing you missed my previous post, so am mentioning it again. Costs $99/year or $199 for a lifetime membership. With cooking lessons starting at $60 a pop, this is a real deal.
• 
  
• Foodie Note Cards: Fellow blogger, Cheryl Sterman Rule, sells Zazzle note cards featuring her gorgeous photography. While you could order your favourite foodie a set and blame their late arrival on the postal service, you'll win bonus points by letting the recipient select his/her own pictures. Price varies with number of cards and size purchased but you can get a lovely set for less than $20 delivered to your door.

Of course, a dinner or brunch invitation always go over well. Print out a menu and offer a few dates to choose from. With this type of gift, everyone wins.

What's the best foodie gift you ever received?

Photo © Fujoshi. Published under a Creative Commons License.

A Blue (Potato) Christmas

They might look purple, but they're called blue potatoes. My sister got some in her organic CSA delivery and gave me a few to try. As with most fruits and vegetables, the more colour, the more nutrients. These spuds are packed with the same antioxidants that make blueberries so healthy.

Unlike purple broccoli, the potatoes don't lose their colour when cooked. Instead, their raw-state plummy purple turns to a soft violet blue. The baked is on the left, the raw is on the right.

While blue potatoes might look like something out of Dr Seuss, they taste like Russets. My brain prepared my mouth for something odd but they delivered a delicious, conventional potato flavour.

I'd love to serve a big bowl of blue mashed potatoes with Christmas dinner but there weren't enough for the crowd. After doing a little research I discovered there's also a potato that's red all the way through. Hmmm. Maybe next year cranberry sauce won't be the only red dish at the table.

Do you serve potatoes at Christmas? If so, how?

Thai Coconut Soup

The long-predicted storm has hit. Fluffy, delicate flakes are not wafting from the heavens like diamond dust making everything merry and bright. Au contraire! Tiny, razor-sharp ice crystals are thrashing about in the wind, whitewashing the great outdoors. In this weather, a jaunt for the mail morphs into a life-threatening journey.

I'm no dummy. Andrew collects the mail while I make soup.

In defiance of the weather, I made a tropical Thai soup. The coconut milk base, kaffir lime leaves, lemongrass and chilies are almost enough to make me forget the storm. Bright colours and a burst of citrus are the perfect antidote to this mid-winter brouhaha. Best part? In less than half an hour it's on the table.

Take that Old Man Winter!

Thai Coconut Soup
Printable recipe

Serves 6

Ingredients

• 2 to 4 red chilies (more or less depending on your heat tolerance)
• 2 tins (400 ml) coconut milk
• 2 cups chicken stock
• 4 stalks lemon grass, bruised and cut in 2-inch lengths
• 1 piece galangal (optional)
• 1/4 cup fresh ginger, sliced thinly
• 8 kaffir lime leaves, torn
• 12 ounces (about 2 whole) skinless, boneless chicken, cut in thin strips
• 4 ounces button mushrooms (whole if tiny, quartered if large)
• 1/4 cup lime juice
• 1 tbsp fish sauce
• fresh cilantro

Instructions

1. Heat a wok or saucepan until hot. Add 2 whole red chilies and cook until they just begin to turn brown. (If you can't take any heat, omit the chilies.)
2. Add coconut milk, stock, lemon grasss, galangal, ginger and 4 kaffir lime leaves. Bring to a boil then reduce to a simmer. Simmer 10 minutes.
3. Using a slotted spoon, remove the spices from the broth.
4. Add the chicken and mushrooms. Simmer 5 to 10 minutes or until the chicken is cooked. Timing will depend on how large you made the chicken pieces.
5. Stir in the lime juice and fish sauce.
6. Add the remaining lime leaves and garnish with plenty of chopped cilantro. The brave can add a couple of chopped red chilies.
7. Serve immediately.

Christmas Baking - Nanaimo Bars

For obvious reasons, I nearly entitled this post "Things Fall Apart".

Last year's Nanaimo bars held together like a charm. This year? Not so much.

Was it my wonky oven, which as been fixed but is sulking because it will soon be replaced? Did I reduce the fat too much when I was forced to substitute bittersweet chocolate for cocoa powder? Or was I dipping into the Grand Marnier more than I realized?

Fortunately, the majority of the pan held together enough to serve to guests.

But what am I doing with the disintegrating remains? Heading to a dark corner with a spoon and pointing you to my tag line: Real food. Real life. It ain't always pretty.

Had any Christmas baking disasters you'd care to share?

Christmas Breakfast - Buttermilk Scones

I don't know how my mother did it. She used to serve a homemade Swedish tea ring, fresh scones, fruit salad, scrambled eggs, sausages and hot chocolate for Christmas breakfast. We faced this gargantuan meal mere hours after gorging on a full Christmas Eve dinner, complete with a chocolate Yule log. No wonder it was hot dogs for lunch.

These days, Christmas breakfast with the Christies is more streamlined. But fresh-from-the-oven scones are always on the menu. We usually have a plain buttermilk version with loads of butter and homemade jam. I make no less than three batches for 10 people and there's hardly a crumb left. If we ate this way all the time we'd have flat noses and curly tails.

This morning, I decided to try a cheese variation and tossed in some whisky cheddar left over from our weekend gathering. Scotch for breakfast? Not a bad way to begin the day.

Whether you like your scones sweet with jam or savory with butter, this recipe is quick and simple enough for Christmas breakfast. Just mix the dry ingredients together the night before. In the morning, cut in the butter, stir in the wet, roll and bake.

Buttermilk Scones
Printable recipe

Makes 12

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tbsp white sugar (for sweet scones only)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk*
• 1 cup shredded cheddar (optional)

* If you don't have buttermilk on hand, sour plain milk by adding 1 tbsp of lemon juice or white vinegar and letting it sit 5 to 10 minutes. Thanks to cousin Donna for reminding me of this trick.

Instructions

1. Preheat oven to 425F.
2. Mix dry ingredients together (can be done the night before).
3. Cut in the cold butter until it resembles coarse crumbs.
4. Stir in grated cheese, if using.
5. Add milk and stir to form a ball.
6. Knead dough on a floured board.
7. Roll to 1/2 inch thick.
8. Cut into 3-inch circles. **
9. Place on ungreased cookie sheet and bake 10 to 12 minutes or until golden.
10. Serve immediately.

** Don't throw out the leftover dough. Instead, use your fingers to form a lumpy scone. We call these patchwork ones "the ugly scones" but they're my favourite.

If scones are too hands-on for you on Christmas morning, I've posted a recipe for an easy make-ahead stratta at Accidental Hedonist.

Do you scarf down scones at Christmas breakfast or is something more upscale on your menu?

Christmas Baking -- Lemon Bars

This family favourite is the ultimate lemon bar. I wrote about these last year after we extensively taste-tested several variations. Bakers should feel free to click the link to get the recipe. The morbidly curious might be interested in last year's post to see the flash-bleached photo I was so danged proud of.

What a difference a year makes. Same camera. Same photographer. What changed? I now shoot in natural light and have more than 6500 practice shots behind me.

While the squares taste the same as last year, this shot shows off their translucent quality much better than the photo in my 2007 post. Today's early afternoon sunlight captures the brilliant yellow glow I adore and hints at its clear, full-on lemon taste.

  

This simple bar has two layers. A shortbread bottom that provides a delicious yet unobtrusive base, and a lemon custard that bakes to crinkle-topped perfection.

Not too sweet, not to tart. They're just right. They're also the ideal accompaniment to a cup of tea.

Darn! Should have thought of that while I was shooting.

Oh well, there's always room for improvement. Especially behind the camera.

  

Christmas Baking - Ginger Cookies

Note to self: Put the camera cable back where it belongs if you don't want to spend the morning looking for the only piece of equipment in the house that will transfer photos to your computer. Sigh...

---

After decades of baking, my extended family has decided Christmas doesn't need dozens of different kinds of cookies. Collectively we have decided a Christie Christmas needs only four cookies -- but dozens of each. Shortbreads are essential, as are lemon bars, Nanaimo squares and the ginger cookies pictured above.

Being greedy, I insist on my mother's trifle at Christmas dinner and toss in rumballs for good measure. But really, if these were the only cookies on the plate, I wouldn't complain.

They are the ultimate in crinkly goodness. Sometimes I add the orange rind, sometimes I leave it out. I love to toss in extra candied ginger, but a certain super-taster in the family finds it too much. This year I pared things down even further and didn't dip the cookies in sugar. Instead I topped each with a single piece of crystallized ginger. Looks out of proportion doesn't it?

But these puppies spread.

Let's see. I've already shown you the shortbreads, and I've yet to make the Nanaimos... so I'm almost done. Tune in tomorrow when l post lemony food porn.

In the meantime, what are your must-have Christmas cookies? Maybe I'm missing something.

Photography poll

Last year one of my resolutions was to add photos to the blog. I blithely promised quantity not quality. This year, I'm hoping to address both.

Frustrated by the limitations of my current camera, I'm upgrading soon to an SLR and am working on improving various aspects of my photography. No more flash-induced shadows. No more jaundice-yellow lighting. And honestly, there must be more than one way to photograph soup.

Since you'll be subjected to my artistic offerings, I'm interested in knowing what sort of pictures interest you. So, vote in the poll and I'll do my best to accommodate your wishes. I've enabled the poll to accept multiple answers, so you can click as many options as you like.

If you're a fan of a particular food photographer, feel free to drop a link in the comments box. I'm always looking for inspiration.

In the meantime, I'm off to bake Christmas cookies.

Photo © xarley. Published under a Creative Commons License.

Christmas Cookies -- Simple Shortbreads

I could eat this entire stack of shortbreads in one sitting, but will restrain myself. I must leave some for others.

With no Scottish thistles pressed into the surface or fancy rosette piping, these are the ugly ducklings of the icebox cookie set. They are also, in my opinion, the best old fashioned shortbread going.

Icebox cookies, aka slice-and-bake, freezer or even refrigerator cookies, are perfect for people who want to make cookies from scratch but don't have much time. You can whip together the dough in a few minutes, roll it into logs and then pop it in the refrigerator or freezer until you're ready to bake.

My family has been scarfing these buttery cookies since the 1940s when my grandmother got it from a neighbour. The recipe came with a demonstration of how to knead the dough with your wrists. My ever-practical grandmother took the recipe but skipped the kneading. Despite the omission the results are perfect.

So, here is my family shortbread recipe. I intentionally make these cookies square to distinguish them from other icebox variations I make -- for example the eggnog cookies I promised to share. (Click the link to read the recipe at Accidental Hedonist.) Make them round or square or into Toberlone-inspired triangles. Just be sure you use salted butter. I've tried the recipe with sweet butter, adding my own salt, and it just wasn't the same.

Old Fashioned Shortbreads
Printable recipe

Makes 3 dozen cookies

Ingredients

• 1 cup butter (use salted)
• 1/2 cup white sugar
• 2 cups all-purpose flour

Instructions

1. In a large bowl, cream butter until pale.
2. Add sugar gradually and beat until well dissolved.
3. Add flour, one half cup at a time, mixing well after each addition.
4. Divide dough in half. Form into logs about 2” in diameter. Wrap in waxed paper and chill until firm. (Dough can last in the fridge for up to 3 days and up to 3 months in the freezer if properly stored. Let refrigerated dough soften at room temperature for 10 minutes before slicing. Frozen dough should be left at room temperature for at least 30 minutes.)
5. Preheat oven to 300F.
6. Slice dough 1/4" thick. Place 1/2" apart on an ungreased cookie sheet. Bake for 30 minutes or until slightly golden. Remove from pan and cool on wire rack. Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.

Gifts for Student Cooks - Magic Spicer

My first apartment had two small above-the-counter cupboards. The one within easy reach barely housed the hand-me-down dinnerware I'd inherited from a family friend and the 70s-amber drinking glasses that had once been my grandparents'. The other cupboard was wedged in a corner battling the 20-inch stove for room. Here I crammed tins of tomatoes, packages of spaghetti and some highly-processed food I'm afraid to admit to eating. My few spices, relegated to the top of the range's backsplash, got a steam bath every time I used the oven. If Magic Spicer had existed then I would have owned one.

This hanging spice rack takes up no counter or cupboard space and is ideal for cramped conditions. The teenage cook on the packaging is a clue the system is designed for burgeoning chefs, not advanced cooks. Six jars isn't enough for my Indian spices, let alone my Mediterranean dishes, but students living in a tiny apartment will find it handy. Got a co-ed who shares a dorm room? Imagine sending them back to school with a hanging spice rack and half-dozen popcorn toppings.

Another student-friendly feature is the unit installs without any tools. No fear of shipping your workshop off with them never to be seen again. The magnet-studded plate adheres to the cupboard bottom with double-sided tape. Just peel off the protective strip and press the plate into place. While this means you can't move the spice rack at will, you can always buy more double sided tape.

The jars cling to the plate thanks to a magnet embedded in the lid. As you can see in the photo below, the lids also convert to an adjustable shaker top. While the shaker holes are a clever concept, you open and close them directly with your finger tip. Now that I'm old and cranky, I'd prefer a more hygienic solution, but recalling my student days with a modicum of honesty, I'll have to admit this issue would never have crossed my mind.

Although small, the magnets are surprisingly strong. They held my test jar of pennies, so you know they won't drop peppercorns or paprika.

To keep the jars light, they're made of food-grade plastic, not glass. Again, this isn't something most students would care about. The jars also come with 20 pre-printed labels that include the most common spices and four blanks.

The only real potential limitation of Magic Spicer is that it's designed for cupboards with no skirt or under-cupboard lighting. While most student kitchens have plain cupboards, you'd be wise to check before purchasing this item. In my kitchen, the deep skirt that hides the under-counter lighting would block all but the bottom inch of the jars.

Since my kitchen cupboards were unsuitable, I tried Magic Spicer in the basement and realized it could be handy in a workshop or craftroom. The jars easily hold finishing nails, plastic plugs, washers or any small, lightweight item. In my craft area, I found the shaker feature quite handy for dispensing tiny glass beads.

At about $25 the Magic Spicer is an affordable, space-saving solution for students. Available only online, you can have it shipped directly to the destination of choice.

Of course, I can't see giving this without including something to fill the jars. If you were limited to half a dozen herbs or spices, which ones would you choose?

Gifts for Cooks -- Mini Whisk

Earlier I promised a gift that a child could afford. The tiny whisk on the bottom right comes in at less than $1.00. It's cute, it's compact and it's amazingly useful.

These baby whisks are irresistible. Last year I received three for Christmas. While I only use one at a time, they do come in handy. In lieu of a fork, they can beat eggs for French toast, whisk marinades or stir up some creme fraiche. This morning?

I whipped up some rum-spiked icing for my Egg Nog Cookies. (I'll post the recipe next week.)

Sure, you can get through life without a miniature whisk, but it's small, inexpensive and gives an air of authenticity a fork or spoon just can't.

So if your kids ask what you want for Christmas, this is something they can afford and you might actually use. Available at kitchen stores and the kitchen section of many department stores, these won't send you out of your way either.

Do you have any low-cost culinary items you'd care to share?

Well-Balanced -- A Quiz: Are you a taster, non-taster or super-taster?

Yesterday I had the pleasure of speaking with Shari Darling, aka the Sophisticated Wino and author of Orgasmic Appetizers and Matching Wines. Darling, a sommelier and cookbook author, specializes in pairing food and wine. Over the course of coffee, I nibbled a Jamie Kennedy pain au chocolate and picked Darling's brains.

You see, for a long time I've been confused about wine. While I generally prefer red wine over white, I can never predict whether I'll like a wine or not based on its varietal. For example, I adore Pelee Island's Baco Noir, but heartily disliked the Baco from another nearby vineyard. Why? Darling says it all comes down to the type of taster I am. Since I can pull flavours out of dishes with a fair amount of accuracy, I assumed I was a rare and to-be-lauded super-taster.

Turns out, once again, I am wrong. While Darling goes into greater detail in her book Harmony on the Palate, she gave me this quick quiz to determine where I fell in the tasting curve. Feel free to play along:

1. If I make a pasta sauce would I make it with 1/2 a clove of garlic, 2 cloves or a whole head? (My answer is 2. Darling would have a dozen.)
2. Did I like stilton or mozzeralla? (I don't like stilton but mozzarella is boring on its own. Darling loves stinky blue cheese.)
3. Do I like my coffee black or double-double*? (I like unsweetened lattes, she likes her coffee strong and black.)
4. Does scotch taste sweet or bitter to me? (I like a sweet scotch like Glen Morangie. Darling is drawn to the smoky peaty ones.)

The verdict? Darling is a "non-taster" who can take strong flavours and enjoys sharp, bitter food. And me? I am not a super-taster. I am -- average. Me and 50% of the population land smack dab in the middle. I am a taster. Plain and simple. This means I like my food and wine well-balanced. And, according to Darling, Pelee Island produces well-balanced wines. This doesn't make their product better or worse than other wines, it just means it appeals to my palate.

Based on the quiz, I determined that, like Darling, my husband is a non-taster. This explains why he thinks Starbucks' French roast is wimpy, adores stilton and can't get enough of Lagavulin's iodine essence. I'm beginning to suspect the family wimps, with their sickly sweet wines and no-pepper entres, are actually super-tasters. Hmmm....

So, I'm now curious. What palate are you?

* Double-double is a Canadianism for a coffee with double cream, double sugar.

Photos © star5112. Published under a Creative Commons License.

Gifts for Cooks -- Ginger Grater

If the kitchen were on fire, which isn't that far fetched an idea given our history, this is one of the items I'd grab.

My mom gave me this navy blue ceramic ginger grater for Christmas a couple of years ago and I've used it at least once a week ever since. I love it so much that when a recipe calls for minced ginger, I now usually grate it. I put it to the test with my Mulligatawny Soup, various curries and even my Chocolate Ginger Cheesecake.

Mom has metal version, my sister has a Japanese style with the grater embedded in the bottomed of a flat bowl and mine is pottery. All work equally well and clean easily. At less than $20, it's efficiency on a budget. Yes, it's a one-note wonder, but it's small and nothing can replace it.

Why don't I just use my microplane? Ginger root is too woody. It needs something with teeth to draw out the fiber and mash the pulp. The microplane acted more like a juicer and took a long time to work through the tough strands.

But this?

It took all of ten seconds.

A firm pastry brush extracts the pulp and it's clean in no time. If you have a particularly lumpy piece of ginger it can take longer to peel than grate and clean.

You should be able to find a ginger grater in specialty cookware shops and, if you're lucky, in Asian grocery stores.

This is the perfect, affordable, space-friendly gift for ginger geeks. If you got one, what ginger-laced recipe would you make first?

Who Grooved my Cheese?

Why is this block of cheddar wearing ear buds? It's listening to All You Need is Cheese, a series of podcasts about Canadian cheese. Fermented curd connoisseur, Ian Jones, criss-crosses our vast country talking to "artisans, experts and cheese lovers from coast to coast." Whether you're plugged in with iTunes or MP3s, you can catch his monthly 20-minute show at the link above. They even have a Facebook Page.

Unlike Monty Python's Cheese Shop, this site is fully stocked and open all hours. You won't hear excuses like the van broke down or the cat ate the content. And there's no annoying bouzouki player either. Tune in anytime to hear about vegetarian-friendly Black River Cheese from Ontario's Prince Edward County or learn what goes into BC's chef Jon Cash signature dish, Three-Cheese Polenta Lasagna. Celebrity chef Jamie Kennedy is cooking up poutine with fresh cheese and old-world Mediterranean cheeses get a new-world spin right here at home.

Fun titles like Feta Compli hook you in. Interesting content will keep you listening. Want some of that Little Qualicum Island Bries? The written summaries contain links to the cheesemakers, so you can order any product that interests you.

While countries like Italy, France and England have made a name for themselves with their diverse cheeses, Canada is usually pigeonholed with Cheddar. Thanks to the Internet, we can discover our national offerings and have them delivered right to our door. How diverse are we? December's podcast will look at party platters and wine pairings in time for the holidays.

To refresh your memory on the wide world of cheese, here's John Cleese and Michael Palin in what is perhaps the funniest cheese-related comedy piece in history. This skit proves that for a good time, all you need is cheese.

NaNoWriMo Winner

Sorry this post is so late. I wrote 15,000 words in three days and my brain got scared and hid under the sofa.

I managed to coax it out with hot coffee and sweet snacks. But it's still mad at me.

By now some of you are wondering if my grey-matter is seeking revenge. NaNoWriMo isn't a word and these badges make the Canadian Blog Award beaver look like fine art. Why on earth am I blogging about this? Have I been taken over by an alien entity with a penchant for cartoon banners?

While I didn't make it to Round 2 in the blogging awards -- thanks to all who voted for me -- I did cross the finish line with NaNoWriMo (or National Novel Writing Month.)

This insane contest asks participants to write a 50,000 word novel in November's 30-day allotment. Anyone who manages to pound out the required word count, coherent or not, is declared a winner and awarded the privilege of posting a Winner 2008 logo on their site.

Fueled on nothing stronger than double-espresso lattes and the fear of failure, I produced 158 pages of blather. And I'm damned proud of it. In this case, "it" means the 158 pages, not the blather.

I will return to food tomorrow. Be grateful. Last night I made curry and forgot three of the spices.