Have you heard of the Peppadew?

So I consider myself to be very familiar with new foods that come out but

until yesterday I had not heard of the Peppadew.

I was having some friends over for dinner and decided to just pick up some mixed nuts at The Wine and Cheese Place a shop that I frequent for wines, cheese and food items that I can't find anywhere else.

So I went to the back of the store to check out some of the cheese's that they had and happened to look in the glass enclosed refrigerated case that had pate's, olives and Peppadew's. I asked the clerk what this beautiful bright red colored thing was stuffed with what appeared to be cheese. He told me it was a Peppadew stuffed with sheep and goats cheese in an herbed olive oil. He said it was amazingly delicious, so I asked if I could try a taste. He was a bit reluctant, which normally they welcome trying samples. However, they were low on them and rather pricey I found out so I understood. That said, he found a piece that had been cut in half so he gave me a taste. WOW! That's all I can tell you. These are incredible. The flavor is out of this world.

So I purchased some for my friends to sample and also purchased a jar of them to try and stuff on my own. Which I'll attempt this week. In the meantime, I decided to check out the Peppadew website to see just what these little babies are all about. This is what I learned:

The first truly new fruit to be launched on the world market since Kiwi Fruit 26 years ago, the story of the Peppadew™ Sweet & Spicy Fruit is as intriguing and endearing as its taste.

Just a few short years back, businessman and farmer J.S. (he prefers to stay anonymous) was looking around the garden of his holiday home in the Eastern Cape in South Africa when he spotted an unusual-looking bush, standing head high, laden with small bright red fruit which looked like something between miniature red peppers and cherry tomatoes.

Gingerly, he bit into one. It had a unique, delicious taste – a mixture of peppery and sweet, but with a distinctive flavor. Rightly believing that he had hit upon something really new, he saved seeds from the ripened fruit of the mother plant , cultivated the seedlings, developed the secret recipe with which to process the fruit and gave the processed fruit the name PEPPADEW™ (they are obviously peppery but are as sweet and tantalizing as the dew).

Check out their website and if you have a chance pick up this delicious fruit, either stuffed at The Wine and Cheese Place or in the jar. I'm sure other stores must have them or you can go to the Peppadew website and order them. Don't forget to check out their recipes as well.

I'll be interested to hear your comments if you pick some up or if you've tried them before. I think they are heavenly!

Share Our Strength

HELP END CHILDHOOD HUNGER!

From now until December 31, 2009 I will donate 10% of the fees for my

"At Home with Vicki Bensinger",

In-Home Culinary Classes for children

to

Share Our Strength's Great American Bake Sale.

To schedule a class for your child whether it be a private class, birthday party or just a get together with friends-

Contact me today @

vkb2@hotmail.com

What a great thing for your child to be a part of. Contact me for a list of the culinary class options.

Bizarre Foods

Last night before turning out the lights my husband and I watched "Bizarre Foods" on The Travel Channel. I had never seen this show before and have to say by the time it was over I headed to the bathroom to take a couple of Tums.

The host of the show is Andrew Zimmern. Andrew travels the world, tasting the most unique, traditional fare he can find. He is game for anything and knows the most interesting food is found closest to the source. This guy has an iron stomach and dishes up the unimaginable!

Last night he was in Morocco eating intestines, a pancreas, eye balls, ear fat, cheeks, and all sorts of other revolting things. At one point he ate some meat that had been surrounded by mounds of lard that apparently is a favorite among Moroccans for breakfast. Zimmern was so disgusted by the apparent odor that he could barely chow down on it. Then to top it off he takes a second sampling barely getting that helping down. I said to my husband, "I wonder how many times they have to stop filming so he can go vomit." It was utterly disgusting, however we both continued to watch.

If you haven't viewed this show you owe it to yourself to see just what you've been missing. Check it out at: http://www.travelchannel.com/TV_Shows/Bizarre_Foods

I can't even stomach the thought of eating tongue or herring let alone what Andrew Zimmern is devouring. I'd love to hear what your thoughts are if you've seen this show or when you view it. If you've sampled something disgusting in your past please share it with us.

Fresh Fruit and Fresh Fruit Juices

With spring almost here I find myself purchasing more fresh fruit to store in my refrigerator and in a bowl on my kitchen table.

This morning as I was getting ready to eat an orange I thought back on all those oranges I ate as a child, never once washing the outside before slicing and devouring. In fact the way I use to eat an orange (as silly as it sounds) was to cut it in half and eat it with my teeth, then squeezing the remaining juice in my mouth. I have no idea how I learned to eat it that way but as a child that's how I enjoyed it the most. Today I slice my oranges in sections and then peel off segments and eat them.

Anyway, I got to thinking how never once did it even occur to us that the oranges or any other fruit could harbor bacteria if not washed first. So I decided I would share with you what is recommended for handling fresh fruit and those fresh fruit juice drinks we often purchase while we are out and about. Here's what I found............

Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.

Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.

All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.

Even if you plan to peel the produce before eating, it is still important to wash it first.
Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those products.

In addition, be sure to:
Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.

For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water. If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.

Fruit and Vegetable Juices

Most of the juices sold in the United States are processed (for example, "pasteurized") to kill harmful bacteria. But when fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.
Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.

These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:
WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Juices that are fresh squeezed and sold by the glass - such as at farm markets, at roadside stands, or in some restaurants or juice bars - may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.

If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don't drink it or bring it to a boil to kill any harmful bacteria that may be present.

Those at risk for foodborne illness should not drink unpasteurized juice unless it is brought to a boil first.

I know last night I wrote about food safety for your pets and today it's about fruit but it's always important to stay informed for the safety of yourself, your children and the elderly. Hopefully I've made some of you aware of something you didn't already know about.

Grapes and Your Pet

I use to have this wonderful chocolate lab that I absolutely adored that loved to play with grapes. He use to throw them up in the air and roll around on them but never ate them. Of course if he had it wouldn't have mattered to me, until now!

Today I read this article about grapes and your pet. This time of year I always have grapes in the house as well as 2 dogs I cherish. I wanted to share this information with my readers who also have pets, in the event they are unaware of this fact as well.

Did you know?

Raisins and grapes are forbidden fruit, for they can cause kidney failure in dogs; sadly, many pets have died from ingesting raisins. Although it’s not known exactly why grapes and raisins don’t agree with dogs, veterinary nutritionist Joan Weiskopf, author of Pet Food Nation: The Smart, Easy, and Healthy Way to Feed Your Pet Now (Collins) has a theory: "Grapes are a heavily sprayed crop, and since so many grapes are coming from Chile, I suspect there’s a pesticide that’s causing problems for dogs. Also, raisins are preserved with sulfites, which cause allergic reactions in many dogs." (Be wary of foods preserved with nitrates, as well, such as sausages and bacon; delicious as these are, they too can trigger allergic reactions in dogs.)

Chances are if you read my blog then you love to cook. In addition to raisins and grapes the article talked about other everyday foods that can harm our pets. To learn more please read this article. I'd be interested to hear your thoughts.

http://www.fetchdog.com/learn-connect/dog-resource-library/nutrition-supplements/Delicious-for-us-Dangerous-to-Dogs-Foods-to-Keep-Away-From-Your-Dog/D/300600/P/1:5:55:602/I/AR000010760?utm_source=aff&utm_medium=homeagain&utm_content=email_cobrand&utm_campaign=LC090304

Black Garlic

I read an interesting article today and just had to share it. Of course I haven't experienced this product myself to give you first hand knowledge about it but plan to order some for myself and then report back to you on it. I'm talking about Black Garlic. I've read that Black Garlic is unlike anything you’ve ever tried before.

Black garlic is said to be sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true they say. It’s as delicious as it is unique.

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.

But they're not touting black garlic as the anti-garlic. They don’t want you to swap out all of the regular garlic in your pantry for the black variety. No, no, no. They're talking about two distinct flavors. So you can keep eating garlic. Just make sure you start eating black garlic.

In Taoism mythology, black garlic was rumored to grant immortality. They also can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

Black garlic is all-natural. There are no additives and no preservatives. Ever. In fact, there’s only one ingredient—garlic. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Amazing what a month can do.

Black Garlic is currently available in select stores in the Bay Area, including Whole Foods Market and Berkeley Bowl. Several adventurous chefs have created black garlic dishes at their esteemed restaurants. This product however, is quickly becoming available across the United States, so if you're interesting in getting your hands on some contact info@blackgarlic.com

In case you're wondering what kind of recipes you can use with Black Garlic here's a link to their website where I got this information from. I'd love to hear what your thoughts on this.

http://www.blackgarlic.com/recipes.php#03

Spring Classes

I have created a few new culinary classes for spring that I hope you will like. With spring just a couple of weeks away it's the perfect time to be thinking about lighter menus and colorful platters of fresh spring vegetables.

As always with my In-Home Culinary Classes feel free to tweek my menus to suit your needs or create your own. Below are some new spring classes that I hope you will like.

"Spring Fling"

Here's a meal to celebrate the arrival of spring!

Beggars Purses with goat cheese filling
Green Salad with fresh fruit, goat cheese, Champagne Vinaigrette and more
Stir fry salmon medley with pasta
Grilled Pineapple/Bananas Foster

"Casual Entertaining on the Terrace with Family and Friends"

Looking for a fun yet simple springtime menu that everyone will love? Look no further.

Confetti Cole Slaw
Salmon Burgers with Wasabi Mayo
Sloppy Joes for the kids
Sweet Potato Fries
Frozen S'mores

"Mediterranean Feast"

Wishing you were on the Almalfi Coast again? Well here's the menu that will bring you back.

Panzanella Salad
Sea Bass in Crazy Water
Roasted Asparagus with Citrus
Baked Fruit

"Dessert Fun for the Kids"

Cake and Ice Cream what a fun way to celebrate your child's birthday by creating their very own party desserts.

Ladybug/Bumble Bee cupcakes
Stuffed Cupcakes
Ice Cream Sandwiches

If you have a culinary skill you'd like to learn in the privacy of your home or one of the menus listed in my blog please feel free to contact me.

Spring Classes

Spring is just a couple of weeks away and I've been putting together some fun menus that I will share in a few days.

However, if you're looking for a light flavorful menu with lots of color you'll love the spring menus I'll be teaching.

Also whether you're celebrating Easter or Passover and this year it's your turn to have everyone over then I'll have some holiday menus that everyone will love.

Tired of the same birthday parties for your kids? Why not have a culinary class party? The kids will put together a meal under my supervision or even just a simple dessert menu of cake and ice cream that they prepare on their own. What could be more fun than that?

So whether you have a birthday to celebrate, the first day of spring, Easter or Passover and it involves you doing the cooking, please give me a call and I can teach you some new recipes.

Check back in a couple of days for the my spring menus.