Lodge's New Paella Pan? Love It!

After graduating from college, I did the typical bumming around Europe trip: Sleeping in cramped youth hostels, trying to get the maximum mileage out of my rail pass, eating on the cheap. In Spain, it was possible to eat very well on a student budget and that's where I first fell in love with paella.

This beautifully fragrant, wildly flavorful rice and meat/seafood combo is the country's national dish and different regions have different variations. But one constant is the pan in which it's made, large and wide, so the rice can cook properly. It's handsome, too, the dish is often served tableside in Spanish restaurants.

While I've successfully mastered risotto in my own kitchen -- one of the secrets is to keep a large pitcher of hot stock at the ready, not to stir too much and to used canaroli rice instead of arborio (!) -- paella has never been on the home menu because I've never had a proper paella pan. That's why I was thrilled to receive a hot-off-the-foundry sample from Lodge to try. Interestingly, this Tennessee-based company that gives a good name to Made in the U.S.A. products, is promoting the pan's versatility: "It's for more than paella!"

Yeah, right. Still, I had to break this seasoned carbon steel pan in with a classic recipe. While at Pike Place Market, I picked up ingredients, including Bomba rice from The Spanish Table and a pound of mussels from my go-to fishmonger. I even asked to look at the harvest tag, but when I got the shellfish home and started to pull the beards off, they smelled stinky! There goes the mussel paella. Just 30 minutes before dinner and I was scrambling.

As I often do, I opened my pantry and stared at the shelves, searching for inspiration. Ah, a can of kidney beans. That would add some heft to the mixture of saucy saffron-spiked rice, green peas, red bell peppers, onions and garlic. Not classic, but not bad. It looked pretty in the pan, too, especially with chopped fresh tomatoes on top, the whole mix drizzled in olive oil.

I'll definitely give the alternative recipes a whirl, but I have a feeling paella will be No. 1!

-- Leslie Kelly

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Roll Out The (Pickle) Barrel

Fermented food is so haute right now! Kimchi has gone upscale, while house-cured sauerkraut isn't just good. It's good for you, too.

The probiotic revolution is on and it goes way beyond yogurt and keffir. Those beneficial bacteria thrive in half-sour pickles and preserved lemons. That's what I learned at a new pickle place in Seattle's historic Pike Place Market.

Britt's Pickles produces a lineup of pucker-power items, stored and sold out of old-fashioned barrels. This tradition goes back to the nation's first immigrants, but disappeared when canneries came around. But you know what they say about everything old is new again?

Samples are served of all the products, including pickled garlic or pickled onions or a bunch of different types of pickled cukes. Shots of pickle brine were free!

Not sure one barrel outpost is the sign of a trend, but it's certainly a welcome development in my favorite neighborhood.

-- Leslie Kelly

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Creative Cocktail: ROOT Bourbon Old Fashioned with Carbonated Cherries

This week on Kathy Casey's Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!

Sant! - Kathy

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Fall Into Cooking While Sitting at Home!

Do you enjoy perusing all the new cookbooks during the fall months? Do you ever find yourself wishing for a comprehensive cookbook resource that easily lets you survey the new additions and be reminded about old favorites? Do you ever dream of doing this right from the comfort of your own home? If so, then look no further.

Amazon has once again launched theirFall Into Cooking specialty cookbookstore where cooks and customers can learn about new releases, read sample chapters in books, preorder editions before they are released, and read customer reviews. Thoughtfully organized into many difference sections, there's something for cooks of all ilks. I really like the New Releases section where I can easily decipher which books have just hit the bookstore shelves. In the New Fall Cookbooks and Perennial Favorites sections, I can efficiently search Editors' Picks, Baked Sweets and Treats, and many other categories. If I want to get a grip on what's going to be released shortly, then the Coming Soon Section, which lists more than 800 cookbooks, is where I'll click!

So, if the fall winds have started to howl in your neck of the woods, put on your slippers, make a cup of tea, and fall into cooking right from the comfort of home!

--Melissa A. Trainer

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Lessons Learned From Reading Labels

Recently baked up a batch of chocolate chip cookies, which was received with giddy joy by the kiddos who got to dunk those sweet treats in milk. The scene was almost adorable enough to be made into a commercial for cookies or for milk.

Yet, those cookies nearly didn't get made. When assembling ingredients, I came across a rock-hard bag of brown sugar. In fact, there were three half-filled bags of brown sugar. Bummer.

I've learned the hard way that you cannot make substitutions when it comes to baking. But what to do? I didn't have the time to run to the supermarket. I'm not sure what possessed me to read the label on the back of the brown sugar bag, but it offered sweet relief: Place a damp cloth on top of a bowl of brown sugar and leave it overnight. Fluff it up in the morning.

What? There's no time for that. What if I speeded up the process by nuking it in the microwave? Thirty seconds and done. It worked. Butter and sugar were creamed, eggs beaten in, flour sifted on top. And, oh, those cookies. The Blue Ribbon winning recipe comes from Linda Amendtfrom her fantastic book called 400 Sensational Cookies.

-- Leslie Kelly

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Soup Socks!

Have any of our readers ever tried soup socks? I just discovered them while poking around the specialty fall soup section in the Amazon Kitchen andDining department this morning. I create a fair amount of stock in my kitchen and am thinking that these might be a helpful way to contain the carcass, the carrots, the onions and the herbs. Admittedly, I don't enjoy the mess that ensues with homemade stock, so these cotton mesh"socks" might simplify the task considerably. Thoughts?

Photo by Melissa A. Trainer

--Melissa A. Trainer

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A Review of the Barefoot Contessa's New Book

I've said this before and I'm going to say it again. I'm a tough nut to crack when it comes to cookbooks. As a food writer and a mother of three children, I read cookbooks with a critical eye and expect them to meet the mark when it comes to performance in my home kitchen.I don't have the time or the patience for fluffy cookbooks that offer poorly written recipes. I look at it this way...cookbooks require a double investment. Of course weinvest in them when we purchase them. We then invest in them again when we trust the recipe and fork over more dough to recreate the concoctions presented by the author. When a recipe fails to perform,your investment essentially doesa double dip. This, of course, can lead to someunsavory moments in the kitchen!

When I receivedan advance copy ofIna Garten's new cookbook, Barefoot Contessa Foolproof, Recipes You Can Trust, I was immediately pleased. I kid you not when I tell you that I earmarked numerous recipes within seconds of cracking the binder. This is Ina's eighth book and it features 100 elegant recipes and 150 beautiful photographs. Throughout the book, Ina shares her foolproof tips and suggestions for crafting beautiful meals in a streamlined manner. She gives us all a taste of her personal style and love of teaching when she shares an anecdotal story about helping her assistant, Barbara,hunker down and pull off a rehearsal party. Ina explains how she helped Barbara get organized so she could host the party affordably and with confidence.

Iworked at Ina's specialty shopmore than25 years ago, so I was excited to put some of her new creations to the test. The first recipe that I created was the Spinach with Feta and Pine Nuts. The straightforward recipe calls for olive oil, onion,fresh spinach, feta, lemon, and pine nuts and the technique basically calls for sauteing the spinach with the onions and oil and then adding the lemon, toasted pine nuts and feta at the end. When I served the fabulous dish to myself for lunch, Iwas quitepleased with the results and the fact that my version looked similar to the one in the book.

The second recipe that I tested was the Raspberry Crumble Bars. Oh boy! These are a slam dunk buttery delicious winner! I love that the recipe calls for simple baking ingredients such as butter, sugar, vanilla, raspberry jam, almonds, and granola.The end result reminded me that basic can be more beautiful than fancy! (Ina has posted this recipe on her blog, so check it out here.)

I have other recipes thatI plan to try in the next few weeks, but I wanted to get the ball rolling on Foolproof! The book won't be released until October 30, but you can preorder a copy here.

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple ... Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten - Find this book online from $9.09. Get new, rare & used books at our marketplace. Barefoot Contessa Cookbook - Barnes & Noble - Books, Textbooks ... Overview For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic ... Barefoot Contessa latest from Ina's blog SNEAK PEEK! I can't wait for FOOLPROOF to launch on October 30th! To whet your appetite, here's one of my favorite recipes from the book... The Barefoot Contessa Cookbook: Ina Garten,Martha Stewart ... Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken ... The Barefoot Contessa Cookbook: Amazon.co.uk: Ina Garten: Books I enjoy Barefoot Contessa both for its presentation, which is just about the best I've ever seen, and also because the food tastes like home cooking - because it is ... The Barefoot Contessa Cookbook - Share Book Recommendations With ... The Barefoot Contessa Cookbook has 6,152 ratings and 119 reviews. Roni said: A good collection of simple recipes, but one star off because some of the re... Barefoot Contessa Cookbook by Ina Garten - New, Rare & Used Books ... Barefoot Contessa Cookbook by Ina Garten - Find this book online from $7.86. Get new, rare & used books at our marketplace. Save money & smile! Barefoot Contessa Cookbook Collection: The Barefoot Contessa ... Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook,Barefoot Contessa Parties!,and Barefoot Contessa Family Style [Ina Garten] on Amazon.com. *FREE ... The Barefoot Contessa: Back to Basics: Amazon.co.uk: Ina Garten: Books Beloved all over the planet (not only for her food), Ina Garten has become the inspiration in the kitchen for so many of us. ( Gwyneth Paltrow ) About the Author Ina ... The Barefoot Contessa - Wikipedia, the free encyclopedia The Barefoot Contessa is a 1954 film about the life and loves of fictional Spanish sex symbol Maria Vargas. It was written and directed by Joseph L. Mankiewicz and ...