If you're an avid cookbook collector, as I
am -- Please note for your "Things to do Before I Croak" List - a visit to the
just dedicated Longone Center for American Culinary Research, The Clements Library at the
University of Michigan in Ann Arbor. It is truly a culinary treasure like no other
Thirty years ago I found my way to the Longone's Wine & Food Library and thought I'd
gone to heaven!! Since I was educated as an historian and recently a born again foodie,
once there, I never wanted to leave. Thousands and thousands of cookbooks surrounded me
tracing the culinary history of America.
Now Jan and her wine loving husband have donated their 20,000 American culinary book
collection dating from 1698 to 1950 for all of us to have access. It's truly a national
treasure. A fabulous gift to cooks everywhere as are Culinary Symposiums that have been
initiated. For more information and to subscribe to the quarterly newsletter call (734)
Pigs and chefs go crazy over the taste of truffles - including me! It's that one magical
flavor that remains indescribable but addictive with no rehab in sight. And, as the supply
has decreased, as you might expect, the prices have sky rocketed.
So until farmers find a way to cultivate them, the secret ingredient of chefs has been a
light drizzle of Truffle Oil, or a sprinkling of Truffle Salt. Remember that less is more.
You'll find numerous other uses for Truffle oil and salt over pasta, risotto, grilled
chicken or veal, or in salads as it dresses up the simplest of flavors. Both ingredients
are worth their weight in gold!!
Truffle Oil can be found at Sabatino Tartufi USA (888) 444-9971 / sabatinotartufi.com or
Urbani Tartufi / urbani.com. For for Truffle Salt / ritrovo.com.
Sea Salt ~ One of our favorite source for
varieties of sea salt - from Flowers of the Ocean to seasonings / celtic-seasalt.com.
Trade Secrets (continued)
Organic ~ Heritage Foods - a new reason for
healthier and sustainable foods from small family farms - turkey, lamb, beef, seafood, and
condiments Everything we've tasted has spoiled us and is great / heritagefoodusa.com.
Herbs ~ Fresh thyme, rosemary, sage, Italian
parsley, chives, mint, chervil, dill, tarragon, and basil. Sometimes lemon verbena,
scented geranium leaves, chocolate, mint, or lavender.
For the past twenty years, one of my greatest luxuries has been fresh herbs and young
greens delivered to my door by the Herb Lady, Nancy Baker. While my own herb garden
suffices part of the year - the bags of fresh herbs that appear every Friday has added
dimension and sparkle - to every dish I make. I'd be lost without them! Do yourself a
favor - find yourself a local source.
"No shoes, no news , no blues"
Enjoy the Summer and come play in Saugatuck
soon! Julee and Bill