Dancing Spoon

New Lines and FREE SHIPPING

Savings Holiday

FREE SHIPPING on Our New Lines
at Foodie's Emporium!
Starting Wednesday, November 25th, at FIVE AM, Pacific Standard Time, ‘til Saturday November 28th, at Midnight, Pacific Standard Time, choose from our wonderful new kitchen lines and products listed here, and Shipping is FREE on purchases over $50 at Foodie's Emporium!

Use promo code THANKFUL at checkout!

Mauviel Mheritage Collection 5 Piece Cookware Set, Cast Iron Handles, with Wooden Crate
Save over $150 with FREE SHIPPING
The strength and foundation for Mauviel's manufacturing expertise is based upon a rich tradition of copper manufacturing that has been handed down from generation to generation for nearly 180 years. The Mheritage collection is a combination of two powerful and traditional materials, copper and stainless steel.The polished copper exterior provides unsurpassed heat conductivity and control, and the stainless steel interior ensures fast and easy cleanup. The handles are riveted to the pan for a durable, solid grip. The Mheritage collection represents the total experience and heritage of Mauviel 1830, and is used by professionals and household cooks throughout the world. Mauviel

Emile Henry Flame Top Round Dutch Oven/Stew Pot, 7 quart
Save over $70 with FREE SHIPPING
Emile Henry's ceramic bakeware and tableware has been made in Marcigny France since 1850, from high fired Burgundy clay found in the region. The natural clay is unsurpassed for conducting and retaining heat. Solid, durable and lead-free, our dishes retain heat to keep your foods warm. They are dishwasher safe, go directly from freezer to oven, and are chip, crack and scratch-resistant. Ideal for use on any type of stove or in the oven, they are also attractive serving dishes at the table. The Flame-Top Dutch Oven / Stewpot cooks evenly and gently when used on top of the stove, in the oven or even in the microwave. Emile Henry

5 Knife Set Handcrafted by Knife Designer Adam Simha
Save  $40 with FREE SHIPPING
Knife designer Adam Simha designs and handcrafts absolutely superb bench-made high-performance steel blades for his knives. These designs feature body geometry influenced by the best of both Asian and Western traditions. The unique grip: MKS knives come with an injection-molded bicycle grip that is tightly fitted over a naturally bacteria-resistant stainless steel tube. They are visually remarkable and functionally exquisite. Free with every purchase: a rawhide honing strap. Foodie's Emporium is proud to be an exclusive online retailer of Adam's amazing knives. Handcrafted in Cambridge, Massachusetts MKS Design Handcrafted Knives

More FREE SHIPPING available on our lines of
Cuisipro Cook's Tools: Cuisipro designers pioneer the use of new technologies and materials to make cooking more enjoyable and time-efficient. Cuisipro products attract the eye with simple elegance and refined and timeless design. 

Little Barrel WineWear Little Barrel Designs is a luxury line of wine-themed accessories, fun and stylish items suitable for people who are into wine and the wine country lifestyle. Using colorful patterns of wine bottles, wine glasses, and grapevines, the designers have created high-quality essentials for any wine-lover's wardrobe. 

Soiree Bottle-top Wine Decanter  The Soiree is a wine accessory that fits into any standard corked wine bottle, and comes with an extra gasket that will work with any screw cap bottle; allowing you to pour, without dripping, directly through the Soiree. Once you place the Soiree in the wine bottle, the Soiree aerates your wine as you pour it. The Soiree allows you to decant just the portion of wine you want - a glass or a carafe. (Free shipping on Soiree is on our single unit only.)

Ravi, the Instant Wine Refresher An indispensible accessory for wine lovers! The Ravi instant wine refresher is a sleek, easy-to-use accessory that is placed on the neck of the wine bottle to chill your wine to your perfect drinking temperature. You cool your wine at the very moment it's served, bringing out all the properties of your wine and not altering the taste in any way. No need to fuss with ice buckets or go back and forth to the refrigerator during meals.

Storvino Wine Storage System The Storvino wine modules are sturdy and stackable, giving you customized flexibility for storing all of your wines. Each module holds 6 bottles and can be positioned vertically or horizontally. GREEN Product: all Storvino modules are made of 100% Post Consumer Recycled HDPE! 

Kalorik Dual Zone Wine Cooler  Keep your wine at the perfect drinking temperature with Kalorik's Dual Zone Wine Cooler. Most wine storage systems control storage temperature, not drinking temperature. (Storage temperatures are much colder than drinking temperatures.) Our Dual Zone Wine Cooler keeps your wine at the best wine drinking temperature: your wines are always ready to drink.

Sorry, this promo can’t be combined with other promo offers at Foodie's Emporium.

Foodie's Emporium is an Amazon Pro Merchant!

---

Beaujolais Nouveau for T-Day

Wine About

by Eric Olson
Years ago we always looked forward to the arrival, just before Thanksgiving, of the Beaujolais Nouveau wines from France. Bottled and shipped almost immediately after being picked, these wines were fun, interesting, another reason to celebrate and highly anticipated. Success almost ruined the idea as more and more large shippers got on board and would ship anything that was red, some tasting more like colored water than wine. I've always liked the idea, however and this year sought out a small producer who neither chaptilize (adds sugar) or uses artificial yeasts, in other words "real wine".  Wild yeasts exist on the outside of grape skin and are a critical piece of the wine making puzzle. They are more difficult to handle than artificial yeasts but make much more interesting wines. The '09 vintage is excellent and, like all Beaujolais Nouveau vintages, cannot be delivered to any store until the Thursday preceding Thanksgiving. We all have an equal opportunity to discover the "vintage." If you've been part of a Nouveau celebration and came away unimpressed, try some made by small farmers who do it the old fashioned way. Fortuitously Beaujolais is an excellent choice with Turkey and all the trimmings.

---

---

T-Day Kitchen Helpers from Foodie's Emporium
Just in time for Thanksgiving! Foodie's Emporium has just added Cuisipro cook's tools. Cuisipro tools are innovative, stylish, and time-savers.

Cuisipro Herb Keeper This clever solution for storing and extending the life of herbs, the Herb Keeper is a perfect way to enjoy flavorful meals with the addition of fresh herbs. • Keep herbs fresh longer!  Suspended tray holds herb bunches together for easy access. Removable tray lifts for easy draining. Stems are immersed in water for freshness and hydration to extend life of herbs. Can accommodate large bunches of herbs or bundles of asparagus. 25 year warranty!

Cuisipro Fat Separator  This gravy separator has a unique plug which blocks fat out of the spout until fat and gravy are separated. Once separated, the lid can be snapped up to unplug the spout and release lean gravy. No more greasy gravy. This handy tool takes the fat off gravies and sauces with an innovative plug. Flip-top to open lid. Oversized rim prevents spills. Dishwasher safe. 4 cup capacity. Create clear, healthier gravy and sauces with this unique kitchen tool. Heat-resistant strainer catches unwanted food particles. 25 year warranty!

Find Handcrafted Knives, hand selected Cook's Tools, and unique Gifts for foodes at Foodie's Emporium!

---

Thanksgiving Game Plan

Planning Holiday

by J. Michael Wheeler
Thanksgiving Tips: Game Plan
There’s no question about it, for me, Thanksgiving is absolutely the best holiday: it’s all about getting together with friends and family and eating a great meal. No Christmas present stresses or New Year’s Eve anxiety. Cook a lot of good food and share it with friends and family. One of my favorite Thanksgivings was when I was in college in San Diego and I organized an “Orphan’s Thanksgiving” for my fellow college friends who wouldn’t be traveling home for the holiday. It was a bit less than traditional, but the spirit certainly was there.

Of course, for the host, Thanksgiving might not be all that stress-free. Still-frozen turkeys, wallpaper-paste gravies, and well, we’ve all got our stories (we’d love to yours). So in the interest of everyone enjoying our favorite holiday, we’re sharing with you some tips for a great Thanksgiving. We’ll start out with an overall game plan that we call, cleverly, T-Day Game Plan.

Keep Veggies Colorful

Tips Tasty

by Anna Tourkakis
How to Keep Color, Texture, and Nutrients in Cooked Vegetables
Fresh vegetables are the foundation of both nutrition and exceptional meals. They provide our bodies with valuable vitamins and minerals and add color and texture to our meals. Bright beautiful greens, reds, oranges, purples, and yellows are a taste-treat for the eyes and their crunchy texture adds interest to every bite. The basic guidelines for cooking vegetables are: quick cooking, minimum water, and use of a lid. These simple guides will help retain color, texture, and nutrients.

The common methods for cooking vegetables, boiling, steaming, stir-frying and sautéing are all suitable for quick cooking. When boiling vegetables the first questions are always, “how much water to use,” and “should I cover the pot?” Vegetables are added to just enough boiling water to cover them. Cook them to fork-tender. The use of a lid depends on the flavor of the vegetables. Mild flavored vegetables such as carrots, corn, winter squash and potatoes should be cooked with the lid on. Stronger flavored vegetables such as green beans, broccoli and zucchini are best cooked without a lid which allows volatile compounds to escape. These last veggies should be cooked in water one-half to one inch above the vegetables. This dilutes the volatile compounds and prevents discoloration. 

In steaming, stir-frying and sautéing methods, vegetables should be cut to a uniform small size for quick, even cooking. Typically, stir-fry vegetables are cut into thin strips. Sautéing is suitable for tender or thinly sliced vegetables. Steaming is best for retaining water soluble vitamins regardless of a longer cooking time. 

These basic procedures ensure bright colored and crunchy textured vegetables with its many nutrients retained.

---

Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations. Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations.

---

 

---

How to Smoke Cheese

Cheese Smokin'

by J. Michael Wheeler
How to Smoke Cheese
Don, a reader of Dancing Spoon, was browsing through Foodie’s Emporium (our online store) in the Grilling category when he came across EZ Smoke, our natural wood chip smoker in a can. He asked:

Can you cold smoke with ez smoker. I want to smoke cheese. Thanks Don

Yes, Don, you can. And it’s a simple process.

Just about any kind of cheese can be smoked. Most commonly known are smoked provolones, mozzarellas, cheddars, and goudas, but goat cheeses and even blue cheeses can be deliciously smoked. Because of it’s low melting temperature, cheese must be smoked using the cold smoked technique. Cold smoking takes place at temperatures of 90 degrees or less. Here's how to smoke cheese:

1. After selecting your cheeses (at least 8 oz each) for smoking, unwrap them and set on aluminum pans. Leave at room temperature for 1-2 hours. The cheese will form a slight skin that will protect it from melting while allowing the smoke to penetrate. 

2. When your cheese has set, prepare a grill with a lid. Place 3-4 pieces of charcoal on one side of the grill and light them. The goal is to produce smoke, but not heat. If you have a small grill you may need to use less charcoal at the onset and add a piece of charcoal if you want to smoke the cheese longer. Leave lid off initially, to prevent heat build up.

3. Select one of our EZ Smoke BBQ wood flavors, Apple, Mesquite, Pecan or Hickory. When the coals are hot, peel off the can’s seal and place on top of the coals. (You don’t need to soak the EZ Smoke chips.)

4. Place the aluminum pans on your grill on the opposite side of the charcoal and close the lid. Open the top and side vents to allow the smoke to circulate.

5. Check the cheeses after about a half hour to make sure they are not melting, and then every 15 to 20 minutes to taste the cheese. Remove the cheese when they have absorbed the smoky flavor you desire.

6. Remove the cheeses, let them cool, and enjoy. Store as you normally would.

---

Peel off the seal and put the flavor into your meal with EZ Smoke BBQ! Four varieties of natural wood chips flavors to give your meats, poultry, fish or vegetables a unique smoky taste with no mess or fuss. Re-usable up to 3 times. Quick and easy! No soaking, no mess, no flying ash. Produces natural wood smoke in about 2 minutes. One can of EZ Smoke produces the same amount of smoking time as a 180 cubic inch bag of chips. Easy to use! Simply remove the label, place can on coals or lava rocks, and within minutes it begins to smoke. Grill as you normally would. Use on gas or charcoal grills.

---

Seafood Summit 2010: Paris

Seafood Sustainable

by J. Michael Wheeler
Seafood Summit 2010:
Challenging Assumptions in a Changing World
I can't think of a better place to challenge assumptions in a changing world than Paris. The Seafood Summit 2010, is to be held in Paris, France, from January 31 - February 2, 2010. The Seafood Choices Alliance explains:

Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking with the goal of making the seafood marketplace environmentally, socially and economically sustainable.

While many industry events offer companies networking opportunities to showcase their products and services, Seafood Summit is different. It is the only venue that connects large and small companies from a diverse array of industries with leaders from the conservation community to bridge the gap between the latest science and the reality of the seafood marketplace. Summit attendees include international representatives with vested interest in the seafood industry, including: fishermen, fish farmers, wholesalers, distributors, retailers, food professionals (chefs, restaurateurs), conservation organizations, academic scientists, media, and policy makers.

Information about Seafood Summit 2010 will be updated regularly. For further questions, contact Seafood Summit. There are discounts for early registration. Discounts for early registration available until 30 November 2009.

Seafood Choices Alliance is an international program that provides leadership and creates opportunities for change across the seafood industry and ocean conservation community. Founded in the United States in 2001, Seafood Choices helps the seafood industry— from fishermen and fish farmers to processors, distributors, retailers, restaurants, and food service providers —to make the seafood marketplace environmentally, economically and socially sustainable.

---

 

---

Shitake Bear Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding

Shitake Bear Stew
Fall is here and we are going from grillin’ to chillin’ outside. Perfect weather for a stew and when you have dried mushrooms on hand it gives you more  flexibility of use and variety throughout the year.

I was in Beijing and Xiamen, China for the holidays this year to see my step-daughter, Julia, who is a Fulbright Scholar in Beijing. Understandably, she wanted family around for the holidays and Don and I use almost any excuse to travel.

We quickly discovered you cannot go anywhere without an interpreter. Thank goodness I could recognize most of the spices and products in the market. I pointed, picked the size bag, which translated to the amount I wanted to buy, and paid for my culinary treasures. The biggest bag went to the dried shitake mushrooms, the price was very reasonable so I stocked up. I also picked up dried cumin, unnamed hot red peppers, and these yummy Nori treats.

I love using dried mushrooms, they add another level of flavor and you don’t forget to add the reconstituted juices!

Burgundian Raccoon Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding

Braised Burgundian Raccoon Stew and Provençal Bread
Many of my cooking adventures take me to paths unknown, with herbs, spices, meats, seafood, vegetables and wines. Raccoon is a new meat for me. It has a very light gamey aroma, looks lean and is delicious! I decided to try a layering of herbs rather than spices and braising to infuse yet another layer into the dish.

I know the rule about red wine with meats and white with fish, but not here. With the combination of fresh and dried herbs, white wine, white beans and white broth, this adventurous dish came out a winner. The fresh-made bread and complementing wine made this a complete and delightful meal, game for everyone!

Recipe Roundup #1

Cooking What's

by J. Michael Wheeler
Tasty Tips
We'd like to welcome our newest columnist, Anna Tourkakis, to Dancing Spoon. Anna's column, Tasty Tips, combines nutrition, cooking tips, and great, healthy recipes. Anna is a nutrition counselor, a teacher, and an international expert in healthy eating habits. She has been teaching healthy eating and nutrition for over 20 years.

Check out Tasty Tips for About Mustard, Italian Style Potato Salad, and The Right Potato-Salad-Potato.

From PB & J to Truffles
Did you know that you can find recipes from PB & J Updated to Roasted Ambercup Chili to Steak and Truffles: Wow on Dancing Spoon? Pour a glass of wine and browse through our Recipes.

From Chef Gavan Murphy (The Healthy Irishman!) find Pistachio Pesto Roasted Rack of Lamb and Grilled Scallops with Saffron Butternut Squash Risotto.

Gloria Bakst treats us to Black Cod or Sable Grilled in Miso Marinade, Plank Grilled Snapper, and for next month's Turkey Fest, Smoked Turkey with Apples and Onions.

Kate Krukowski Gooding's Out of the Ordinary column, really is! Try her Spicy Buffalo Salami, Peppered Kangaroo Filets, Moose and Stout Chili, and tamer Provençal Goat & Bean Soup.

We've got recipes like O'Reilly's Most Excellent Scones, from Tim O'Reilly, founder and CEO of O'Reilly Media; Roast Fennel and It's a Piece of (Crab) Cake from David Shepherd; and recipes from our Dancing Spoon Members like Anthony Theobald's recipe for Braised Mustard Greens.

Got some great recipes you'd like to share? Join Dancing Spoon Community's Recipe Club.

Still Grilling
There's still some very tasty grilling recipes too. Kate Gooding's Grilled Wild Turkey with Apricot Glaze on Basmati Rice is from her Dancing Spoon column Out of the Ordinary.  Gloria Baskt is very much into cedar planked grilling. She's got several tasty recipes like Cedar Plank Grilled Snapper and Lime Ginger Marinade for Cedar Plank Grilled Chicken.

Steak lovers might want to try David Haley's Chimichurri Grilled Flank Steak. He has some great wine suggestions too. And for something really over the top check out Steak & Truffles: Wow. As part of his Super Bowl Shuffle, Chef Gavan Murphy gave us grilled Mini Beef Sliders and Asparagus Skewered Shrimp. More Grilling Recipes.

---

 

---

About Mustard

Tips Tasty

by Anna Tourkakis
More Than Ballpark Yellow
When we think of must-have ingredients, mustard is not usually one that comes to mind, even though most of us have a jar of it in the refrigerator. The only time we might give mustard some thought is when it’s devotedly paired with a hot dog. We don’t often consider the various uses and types of mustards with their unique blend of flavors and textures.

Prepared mustard is a mixture of crushed mustard seeds, vinegar or wine, and salt or spices. Some common flavorings include honey, horseradish, cranberries, onions, wine and peppers. Mustard can be a smooth paste or coarse depending on how finely the seeds are grounded. Mustard gets its pungent flavor from an essential oil that forms when the seeds are crushed and mixed with water. Yellow, Dijon, Dijon style, whole grain, and brown mustard are the more common types. Additionally, there is mustard powder or flour, which is used in making very hot English mustard and Chinese mustard.

Yellow mustard also known as American or “ballpark” mustard is mild and vinegary. Dijon mustard, named after the city in the Burgundy region of France, is made with wine, and so it is a smooth mustard, with a rich complex flavor. Dijon style is similar to Dijon but not made in Burgundy. Whole grain mustard can have whole, coarse or fine seeds. Brown mustard is better known as spicy brown mustard.  Mustard is used as a condiment for meat or deli meats or as a flavoring ingredient in sauces, stews, marinades and salad dressings.

Mustard also acts as an emulsifier resulting in a creamy mixture especially useful in salad dressings. Given that each type imparts a unique flavor and texture careful consideration can yield a more rewarding recipe.

---

Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations. Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations.

---

 

---

Anna Tourkakis

Contributors Our

Anna Tourkakis, DTR, MPA/H
Anna's column on Dancng Spoon, Tasty Tips, combines nutrition, cooking tips, and great, healthy recipes. Anna is a Nutrition Counselor, a teacher and an international expert in healthy eating habits. She has been teaching healthy eating and nutrition for over 20 years. Her rapidly expanding program “Eating From Within” provides ideas on meal planning, food choices and physical activity, habits and satiety. She details these ideas in her presentation “Pieces to a Healthy Weight—Solving the Puzzle” which is part of her workplace wellness program.    

Anna teaches nutrition to foodservice professionals at North Shore Community College in Danvers, MA, and gives cooking demonstrations and healthy eating related presentations. She prepares quick, easy, healthy, and delicious meals that are versatile and family friendly. Her passion for healthy nutrition and great food is highlighted in her recipes.

Anna offers personal and corporate nutrition consulting services, including presentations on “Pieces to a Healthy Weight,” “Modifying Recipes,” “Food and Fitness,” and “Women’s Wellness” among others.

Anna is a Diet Technician Registered, member of the American Dietetic Association, and the Massachusetts Dietetic Association. She holds a Master Degree in Public Administration, concentration in Health.

Anna is currently working on a cookbook and is available for cooking demonstrations and individual and group nutrition counseling.

Anna Q. Tourkakis, DTR, MPA
Nutrition Consultant
Questions or comments?

---

 

---

O’Reilly’s Most Excellent Scones

Scones Visionary

by Edie Freedman

Tim O’Reilly’s Most Excellent Scones
Tim O’Reilly, founder and CEO of O’Reilly Media (oreilly.com), is many things: visionary, writer, technology advocate, and much more. He also happens to be an excellent baker.

I have worked with my friend Tim for nearly two decades and I know that his scones are legendary; he makes them for friends, colleagues, and just about anyone who shows up around breakfast time chez O’Reilly. I can speak from experience: it’s hard not to wolf down more than your share of these wonderful pastries, especially when they’re just out of the oven.

Tim's most excellent scone recipe follows...

Choosing Bordeaux Wines

Wine About

by Eric Olson
Well, it's Tuesday evening about five o’clock in the early evening and as the temperature is going down outside, my feelings for Bordeaux go up inside. Haven't touched one all summer as I find them too aggressive in warmer weather but not so in the fall and winter. Just opened the newly arrived Ch. Haut-Gacherie, 2005 vintage and find it a nice "transition" Bordeaux. Certainly not too aggressive, but fairly mild with some modest tannins, and simple fruit and earth flavors. Good beginner wine if your interested in trying what I'm talking about for a modest $12.

The Bordeaux region is close to the Atlantic Ocean in the southwest section of France and produces an enormous amount of wine. The world's most famous wines, Latour, Lafite, Mouton, Margaux, Haut Brion, and Petrus to name a few, make up only a minuscule amount of what is produced and are out of most mortals reach. The good news: this vast ocean of wine produces many very fine affordable wines.

Bordeaux wines are, when made well, rich, layered, fruity, and very, very dry, with complex earth and mineral components that compliment a wide array of foods. They are made from predominately Cabernet Sauvignon grapes when grown on the left bank of the Gironde River, or Merlot grapes when grown on the right bank. A must for all serious wine drinkers, Bordeaux wines are the apex of drinking pleasure when served properly. But, with over 7000 chateaux and over 40 sub appellations, they are a wine student's nightmare. Some thoughts...

All Bordeaux must be made with only five grape varieties: the Cabernet grape dominating on the left bank (or Medoc side); on the right bank (St. Emilion, Pomeral and many other "lesser" appellations), Merlot is the main ingredient. It's takes a real expert to discern the right bank wines from the left, and so my point is, why bother? To search for a St. Emilion, for example, is not necessary. Vintage and price is much more important than appellation. If you want to spend $20 on a St. Emilion, fine, but you might be better off with a wine shop that can guide you to a better $20 Medoc or St. Julien. In other words, it should be a good Bordeaux you should seek, not any particular region over another. Vintages are important in Bordeaux, but as I said earlier they are sometimes self leveling (But What About Vintages?). You will pay less for the 2004 vintage than the highly acclaimed 2005, so the ‘04 may, in fact, be the better value.

On and on we can go but I do not want to confuse or scare you off. The best thing to do is visit your local wine shop and talk about the wines and taste some examples. It is much easier to talk about wine than to write about it. Especially after a few tastings.

---

---

---

Handcrafted Kitchen Knives

Kitchen Handcrafted

by J. Michael Wheeler
Kitchen Art That Starts in Your Hand
It doesn't matter what your passion is: when you've got it, you've got it. We recently had the pleasure of meeting Adam Simha, a master at handcrafting kitchen knives. He is very passionate about his craft. He makes superlative bench-made knives. We are honored to be one of the only venues where MKS Design knives are sold.

Knife designer Adam Simha designs and handcrafts absolutely superb bench-made high-performance steel blades for his knives. These designs feature body geometry influenced by the best of both Asian and Western traditions. His blades are tempered to a Rockwell 56 hardness to provide toughness, easy sharpening, and remarkable edge holding. Steels used in the different blades are 13C26, 440-C, 154CM, and SF77 stainless.

The unique grip: MKS knives come with an injection-molded bicycle grip that is tightly fitted over a naturally bacteria-resistant stainless steel tube. The bicycle grip, with its deep grooves for the fingers, provides a perfect balance of shock absorption and control.

Each knife is tuned precisely for weight, balance, and control. They are visually remarkable and functionally exquisite and have been featured in many publications including Atlantic Monthly, the Boston Globe, City, and Kitchenware News.

Foodie's Emporium is proud to be an exclusive online retailer of Adam's amazing knives.

MKS Design Knives are produced in limited quantities and are available at Foodies Emporium.

For a very limited time we are offering our readers
10% OFF any MKS Design Knife Selection or Knife Set.
Use Promo Code MKSPRCNT at check out.

---

Grilled Lobster & Arugula

Ordinary Out of the

OOO by Kate Krukowski Gooding

Grilled Lobster Tail with Arugula
& Sherry-Ginger Vinaigrette
I was recently asked by Dancing Spoon’s own, J. Michael Wheeler, “Are the lobsters still as good when they're shedding and have soft shells? And are summer lobsters as good as cold weather lobsters?” I know some people that disagree with me but I have never tasted anything as sweet and tender as a Maine lobster in the summer that is shedding. And, they are easier to eat because you can break the soft, cooked lobster shells with your hands.

My friends just arrived this week for a visit from New Haven, CT. We treated them to lobsters just caught from a local lobsterman and friend.  We ate them the old fashioned way: with lots of newspapers on the table, paper towels galore, fresh picked corn on the cob and melted, salted butter. We finished it off with my new Blueberry Cake recipe. The consensus was — sweet, tender, and just keep them coming!

I bought extra lobsters to test for this new recipe below, which we had for lunch. The sherry really adds another level of richness to this already decadent crustacean. YUM!!!