Catch the geoduck if you can ...

I just listened to an interesting segment on a radio show on how to catch geoducks. If you do not know, a geoduck is a species of clam with a large, sometimes wrinkly, rather phallic, “neck.” The radio show host described them as a clamshell with a fire hose sticking out. That’s probably the cleanest way to describe them. Like clams, geoducks are quite tasty and sought after. And some can reach 6 feet long, packing far more meat than the standard clam.

Geoducks live 3 to 4 feet below the surface of the sand. They do not move fast, and they cannot retract their neck into their shell, but digging down that far is a challenge for some. The guest on the show, Langdon Cook, author of the Fat of the Land foraging blog, described an excellent way to catch these guys: like a “bank robber moving in next door to a bank,” Cook said that you have to set up shop adjacent to the geoduck (you can tell it’s down there from an oblong “tell” hole at the surface of the sand). Put a hollowed out bucket next to the tell, and dig down, using the bucket to keep your hole from collapsing.

When you get down three feet – and this is the part that troubles me – you have to dig across toward the geoduck’s lair and feel around in the wet sand for him, or her. I am sure this is an excellent way to catch geoducks. But I have always had trouble with scenarios that involve putting limbs into the homes of wild animals – especially underwater ones. I am 100 percent positive that the geoduck does not have teeth or poison barbs, but … it just sounds nauseating. I once got sick watching a show about these guys who went noodling – that type of fishing where you stick your arm into a catfish hole, wait for it to bite you, then pull it out. No thanks.

Anyone have any good geoduck stories? Whether it’s a good recipe, a funny geoduck catching story, or a good method on how to catch them, let us know!

(geoduck photo by Jesper Rautell Balle)

Remembering Our Fallen Soldiers

The thought of Memorial Day conjures up all the emotions of a three day weekend.

Camping, barbecuing, block parties and even just relaxing around the homestead.

But we must also remember the true meaning of Memorial Day:

to commemorate the men and women who have died fighting for our freedom.

We here at ChefTools hope each and every one of you have a wonderful weekend

filled with good food, good friends

and creating great memories with family.

Take time to celebrate the lives of our fallen soldiers

and rejoice in the freedoms they have secured for us.

Happy Memorial Day!

Photo courtesy of: Gulfstream Aisle Apartments

Blood Bones and Butter

Not exactly the pretty picture you conjure up when planning a menu, but when it comes down to it, blood, bones and butter are the heart and soul of not only the meal, but also the spirit.

Gabrielle Hamilton is the chef and creator of Prune restaurant in New York and the author of Blood, Bones, and Butter: The Inadvertent Education of A Reluctant Chef. It's also the book I've just finished for my latest book club selection. Not only was it a heartfelt, soul-touching, and inspiring book for someone like myself who loves to garden and to cook, but more than that it was a raw and honest look into the life of an accomplished chef and a growing and changing woman. In order to honor this amazing chef who cooks extraordinary food in a way I think she would appreciate, I'm throwing a brunch party for our next book club meeting, including recipes from the author herself.

The setting of the brunch will be on my back deck, tucked into the woods, overlooking a salmon-spawning stream. Fun antique kitchen & garden decor, beautiful outdoor serveware and fresh, basic food from the Farmers Market will set the stage. Taking advice from the book, I want everyone to be comfortable, well fed and to thoroughly enjoy themselves.

The menu? Caramelized onion, crisp bacon and thyme quiche will be served with a dollop of ricotta on the side - of course topped with drizzled honey, fresh seasonal fruit and pine nuts. My new favorite salad in all of the land: ruby red grapefruit and avocado tossed with fresh cilantro and a basic shallot vinaigrette served over butter lettuce. Thick toast coated in butter, fresh squeezed orange juice, and of course my favorite Cafe Verona coffee from my beloved Starbucks, brewed very strong.

There's nothing like sharing a home-cooked, simple meal with close friends. And celebrating the words of a no-nonsense, down to earth, praised chef? Well, that just makes it all the more meaningful. Blood, Bones and Butter - let Gabrielle Hamilton's experiences mold the way you cook, celebrate and appreciate life.

Photo of Blood, Bones and Butter courtesy of Amazon.com

To Snail Or Not To Snail

That was the question, for me at least, while dining at Balthazar Restaurant in New York City a couple of years ago.

A bunch of us girls got together and flew to NYC to be part of the Martha Stewart Shows studio audience for a show about "Girlfriends." I tried my hardest to get reservations at Babbo, even getting up at 2:00am to start calling right at 5:00am EST, when the restaurant listed it would start taking reservation calls for the day. I also had to call exactly 30 days in advance, and although we struck out on Babbo, we got in at the groups other coveted restaurant - Balthazar.

My friend Angela loves everything to do with France and since we WERE at a French restaurant, she wanted to eat like the French and try the Escargot. Although we are quite adventurous food-eaters, not a single one of us seven ladies had tried snails before. And honestly, being a gardener myself, the thought of eating one of the little yellow critters I toss when I find 'em hanging on my Clematis Vines, kinda creeped me out.

Since we had already downed a couple bottles of wine and the buzz of the wine coupled with the thrill of being in New York City together had gone straight to our heads, we all decided that it would be the perfect time and place to slurp back a slimy snail. To Snail it would be!

And you know what? It really wasn't all that bad. It tasted like herb-infused garlic butter. The texture, on the other hand, not my favorite thing in the world but definitely not something I'd stick my nose up if ever dining at Brasserie Le Halles or Le Bernardin. And now we can all say that we've tried escargot.

So on this 24th of May - National Escargot Day - go ahead and slurp back a slimy snail or two - that way you can say you've had it and will never have to try it again. (Hey, you can even come take all the snails you want out of my yard, they might not be the culinary treat of French chefs, but they sure would help my brussel sprouts and cauliflower from being eaten alive.)

The designer behind OXO

Here’s an interesting story from CBS News. It’s about the designer behind OXO products.

Who would have thought that the OXO sink strainer started as a prototype made of a toilet plunger and a measuring cup?

If you think about it, OXO products are among the most innovative and fun of any kitchen tools. Growing up, I remember my parents’ kitchens were stocked with bland items, like the metal spatula with the melted hard plastic handle, or a couple of chipped wooden stirring spoons. And my favorite: the metal can opener that dug canyons into the palms of your hands because you had to hold it so tight. Then OXO came along and introduced these comfortable, good looking, and soft products. All the tools have round edges, are colorful and useful. They seek to solve problems.

What stands out to me most in their design is the fun, almost cartoonish sensibility. The designs line up with Ikea products, a store that has ushered in a new era in home design. In a related but different realm: has anyone read Bill Bryson’s book about the history of home design?

What's the most important kitchen tool?

The thermometer?

It makes sense. Check out this article from the Orange County Register. The premise is that thermometers are essential because they tell you when food is cooked. With that information, you avoid foodborne illness.

Of course, the highest tech thermometer in the world won’t save you if you don’t follow proper cleaning steps. Avoid cross contamination, work only on clean surfaces and always wash your hands.

I don’t eat meat, so I don’t worry about getting sick from undercooked food. But I use a thermometer all the time. I use it to keep fry oil at an even temperature, which allows me to make crispy French fries or fried “chicken” (seitan or tofu) without starting a fire. I stick it in baked goods to see if they’re done rather than guess with the old see-if-the-fork-comes-out-clean trick.

I actually wish I had an oven thermometer because the oven in my apartment is ancient. There’s a strange array of knobs on the backsplash, but I have no idea what they do – or if they even work – because they’re caked over with years of gross, gross grease splatter. Apparently, none of the previous residents of the apartment ever heard of a splatter screen.

Getting to Know Our ChefTools Foodies: Alison

I'd like to introduce you to Miss Alison.

Alison joined the ChefTools team almost 5 years ago and knows our company inside and out. She is originally from Maryland which is kinda funny because we have quite a few transplanted East Coasters who call ChefTools home. It makes for a fantastic variety of opinions, ideas and creativity - and we like it that way!

Although Alison loves food, she is not a cook herself. In fact, if she had it her way she’d eat out every night at a new restaurant until she’s “tasted everything under the sun”. One thing she cannot live without is crab cakes – but since she moved from Maryland, Alison has not found one that can compare to the cakes from back home. (Any local suggestions out there, Seattle?)

But to show that even non-culinary artists have their favorite kitchen tools and gadgets, Alison provided us with a list of her favorites. Either she has reviewed these items for our own site, bought them for friends and family, or just thinks they are pretty darn cute. This list just goes to show that even the non-cooks out there can benefit from great tools in the kitchen.

So… let’s get you cooking!

Alison’s Top 10 List

Goodbye Detergent! Original Spaghetti Scrub

Le Creuset Whistling Tea Kettle, 1.7 qt, Flame Orange

RSVP Just Ducky Floating Tea Infuser

RSVP Z-Gadgets Pizza Cutter

Plink Garbage Disposal Cleaner, Orange

Tovolo King Silicone Ice Cube Tray, Green

Tenuta Castello Rosemary Breadsticks, 6-1/3 oz Box

Vic Firth Mario Batali 7" Salt Mill, Orange

Vic Firth Mario Batali 7" Pepper Mill, Pesto Green

And of course, Miss Royal Kitty herself
Lucks Edible Image - Royal Kitten

No More Dirty Dishes!

If there's one thing I really can't stand it's coming home to a kitchen full of dirty dishes. I'm sure that sentiment is shared with many. It just makes me not want to cook - and that's a big deal because I LOVE to cook! I believe in the old adage: one person cooks, the other person cleans. However, it would help if both people in the relationship felt the same way.

In my household, I cook and I clean. Again, I absolutely love to cook so that’s not a problem for me. However, the last thing I want to do after creating and eating an elaborate meal is doing the dishes afterwards. So to make my life easier, I’m always on the hunt for good cleaning tools & all-natural cleaning products.

Thankfully, I started working at ChefTools and voila! I entered the world of gadgets galore and found some products I will never be without. Since today is National “No More Dirty Dishes Day” I figured I’d share with you my favorite cleaning products. And if you loathe cleaning dishes as much as I do, you will appreciate these recommendations, for they have made my life MUCH simpler!

Last night I made sure the dishes were done so I could come home tonight to a clean kitchen – ready for me to create my next culinary delight! (Well, at least I hope it’s delightful! HA!)

Happy No More Dirty Dishes Day!

(Above photo copyright "Fotosearch", source: DigginBeingDozier's) http://digginbeingdoziers.blogspot.com/2010/10/dont-ever-grow-up.html

Houseworks Rub Away Bar

We've all seen these stainless steel bars and wondered "do they really work?" Well, I'm here to tell you they do! I can't stand going to bed and smelling garlic on my hands and since I start with garlic in practically every dish I cook, this little bar has made my hands much less smelly. Yay!

Goodbye Detergent Spaghetti Scrubber

Being a Calphalon and Le Creuset addict, I needed something to scrub, but not scratch, my gooey messes out of my nice pans. Our fearless leader - Walter - introduced me to these beauties and I'm now just as addicted to these Spaghetti Scrubs as I am my cookware. They have saved my nice pans and made clean-up a cinch - without any detergent! Trust me, once you try it, you'll never be without one in your kitchen.

Full Circle Crystal Clear Glass Brush

Can't fit your hand inside your wine glasses? Either can I. So this little Glass Brush makes it easy and it won't scratch your nice crystal glasses! Love it!

MU Kitchen Dishcloth with Scrubber

And last, but not least, this little baby is awesome for scrubbing my circa-1976, faux-butcherblock countertops. It's made of microfiber which is awesome for amazing absorption and it has a little scrubby pad built into it for getting up the sticky, dried-on sauces that get splashed all over. And they come in cute colors that match my kitchen, which makes me happy.

Happy cleaning everyone!

Copper River salmon arrive in Seattle

The first shipment of Alaska Copper River salmon arrived early this morning at Seattle-Tacoma International Airport here (just a couple of miles from the ChefTools HQ). I’m not a fish eater, so I don’t share in the fuss, but a lot of people are apparently really excited for these fat, oily sea dwellers. From the Seattle Times, via the Associated Press:

“Some Seattle chefs went to Sea-Tac Airport early Tuesday to greet the Alaska Airlines flight carrying the season's first shipment of the highly prized Copper River salmon from Alaska.

Cooking stations were set up next to a cargo facility for a cook-off by three chefs.

Alaska Airlines says there will be at least five more flights Tuesday from Cordova to Anchorage to Seattle and across the United States.

Last year Alaska flew nearly 700,000 pounds of Copper River salmon.”

The Times’ account is a little thin. So I did some research to find out why Copper River salmon are so prized. According to FishEx (a play on FedEx, I believe), a fish exporting company in Anchorage, Copper River salmon are special because of the extra-tough journey they make to spawn (a journey that is, um, interrupted by fishermen, and probably later by bears). The Copper River, which runs 300 miles from the Gulf of Alaska up to toward the Yukon, is extremely turbulent, so the fish have to be strong, thus the extra fat and oils they store. And fat and oils equal taste. Three kinds of salmon run this river: King, Sockeye and Silver. Fishermen wait at the Copper River delta to catch them. From FishEx:

"Hundreds of fishermen try their luck, flooding the local Alaskan fishing town of Cordova in a "salmon rush" frenzy. The 500 some gill-netters fish the 35-mile wide Copper River Delta(mouth) where depth and sandbars change yearly. The rushing waters of the Copper River empty steeply from the mountains above while breakers pound in from the ocean. Unpredictable weather and extreme tides make fishing the "Flats" of the Copper River a dangerous endeavor. However, the prized catch has come to be world-renowned."

Now you know where your Copper River salmon come from. Anyone have a suggestion, or a good recipe, on how to cook these guys? Grill, oven … raw?

Excellent Italian ... Food

Do you like interesting food blogs? Do you like hardcore punk music and/or steely, sardonic post-hardcore? How about world-renowned recording engineers?

Even if you like only one of the above, you might want to check out Mario Batali Voice. It’s a food blog by Steve Albini, who started such bands as Big Black and Shellac; he’s also a renowned and revolutionary recording engineer (perhaps most famously, he recorded Nirvana's "In Utero"). He’s also, apparently, an excellent cook.

His entries are detailed, thoughtful and easily replicable. I also like the bits of personality he throws in, like how he discovered a kind of pasta called trottoli at his local Jewel (for those who are not familiar with Chicagoland grocery stores, it’s your usual big 26-lane supermarket; Stop and Shop or Pathmark for East Coasters, Safeway, Ralph’s and QFC for West Coasters). And he prepared it simply (letting pasta cook for a few minutes in sauce, by the way, is essential):

"I boiled the pasta and made a sauce by sweating finely chopped celery, onion and garlic in butter, then adding some white wine and the packing liquid (tomato juice) from a can of San Marzano tomatoes. I reduced it all down to a fairly dense paste, then added the pasta and a little of the pasta water. Cooking the pasta in the sauce for the last couple of minutes, tossing frequently, I was able to get the sauce to fill the crevices of the noodle just as I had hoped."

So, read Albini’s blog, try his stuff out at home, and put on a copy of “Excellent Italian Greyhound” to put a little pep in your step as you chop onions or sear meat.