Food For Thought Film Festival April 11th & 18th 2009

The 2009 Food For Thought Film Festival focuses on several crucial issues: access to clean food and water; human rights; local and sustainable agriculture; and the effects of policy on small American farmers. For more information click here and for the schedule click here.

Bequet Caramels

Last summer I was perusing through a Martha Stewart Living article (August 2008) about things made in America. The article was dedicated to handmade crafts, candies, and antiques. Montana's Bequet Confections was mentioned as having the best caramels around. According to Martha, they were enhanced with unusual gourmet flavors.

The next day I got on the Bequet Confections website and ordered myself an 8 ounce bag variety pack of caramels so I could experience them all. They have ten varieties ranging from black licorice to pomegranate, but my top four favorites (it is really hard to choose) were the Celtic sea salt caramel, espresso caramel, chipotle caramel, and the ultimate salt-chocolate caramel. I just love the salty-sweet combination. You can order any flavors you want, which is so nice after you figure out your favorites. When my bag arrived I savored every caramel like they were small treasures for my mouth. Each caramel was surprisingly soft and melt-in-your-mouth. They all were rich and well-flavored.

Bequet Confections was started by Robin Bequet after working in technology sales management for 25 years. She had always been making caramels for friends, and after she lost her job in 2001 she began to seriously consider candy making as a business endeavour. In December 2001, Bequet Confections became a reality and today is an award-winning caramel company. In a blind test taste 17 out of 18 people prefer Bequet's caramels compared to other gourmet caramels.

My mom gave me a large bag of Bequet's caramels (with my four favorite varieties) for Christmas. I just finished the last one this week. To spread this small quantity out for three and a half months takes restraint. To try these caramels click here, you won't be disappointed - promise!

Sweet and Spicy Lentil Soup

I have been trying to make a weekly soup. It is an easy way to use seasonal vegetables as well as have leftovers throughout the week. I came across this curried lentil and sweet potato recipe in The New York Times in the fall, when I was trying to use up the swiss chard I got from my CSA (Community Supported Agriculture) group. Click here for original recipe.

Matzo Toffee

For a sweet treat during Passover, try matzo toffee from Everyday Food. It is so easy and good! Click here to view original recipe.

Matzo is a cracker-like flat bread made from white flour and water. It is a substitute for bread during this Jewish holiday. It tastes similar to Saltines, but without the yeast. The crackers are thin and crispy and would be great with slices of cheddar cheese.
Here are the ingredients:
-2 cups crumbled coarsely matzos
-1 1/2 cups sliced almonds
-1/2 cup unsalted butter (1 stick)
-1/2 cup light brown sugar, packed
-1/2 teaspoon salt
-2 tablespoons water
-2 cups semi-sweet chocolate chips

To begin, preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper (I only had foil, but parchment would be better).

Toss matzos and almonds together on baking sheet and spread out.
In small saucepan, melt butter, sugar, salt, and water together. Bring to a boil and then pour over matzo-almond mixture. Toss quickly to coat evenly and spread out in the pan.
Place in the oven for about 30 minutes or until golden brown. Once matzo is out of the oven, sprinkle with chocolate chips and let sit for 5 minutes. Then take spatula and spread chocolate evenly over matzo.
Place baking sheet in refrigerator to allow for the chocolate to set. Break into pieces and place in an airtight container or plastic bag and keep refrigerated up to 5 days.
Enjoy and Happy Passover!

Vegetable Pot Pie

As the weather is slowly warming up I realized that there are a few hearty meals I want to make before it gets too hot. One of the meals is vegetable pot pie. Before I was a vegetarian, my old boyfriend got me hooked on chicken pot pie. His mom had a simple delicious recipe that I couldn't resist. I think why I liked it so much was because I thought I would hate it. I have a thing against casseroles as well as white sauces (I know I am a freak), but this pie changed my mind. I finally finagled my way into getting her recipe and decided to change a few things since I would no longer be adding chicken to it.

I took a look at Ina Garten's vegetable pot recipe for another reference point. Ina's recipe is loaded with butter and other specialty ingredients, click here for her version (it got five stars). Below is my recipe, but feel free to change it up with what you have around as well as what is in season. You can also add chicken in substitute for some vegetables. Simply take two or three chicken breasts and boil them for about half hour, let cool and then cut into bite-sized pieces. Add the cooked chicken at the same time as the vegetables to the sauce. I used puff pastry for the top, but you can use pie dough or biscuit batter. Really, the possibilities are endless.

Peeps!

Getty Images

It's that time of year again when pastels are in and sugary marshmallow chicks are devoured. Click here to see how Peeps are made in the Chicago Tribune!

In Cod We Trust

When you are walking around Greenwich Village and it is a somewhat rainy day, a sudden craving for fish and chips can hit you. The neighborhood and weather strongly influenced my decision to go for a "snack" at the tiny fish and chip shop called "A Salt and Battery."