I love this truffle salt. My version of deviled eggs uses a little Best Foods Mayonnaise, Spice Hound’s Black Truffle Sea Salt, and a touch of Worcestershire sauce for the filling. Then, I garnish them with freshly grated Parmesan. I call them Italian-Stuffed Deviled Eggs and my guests go crazy over them! – Chef Lea

In addition, Spice Hound stocks a vast selection of notable sea salts and exceptionally fresh spices.  Head over to www.SpiceHound.com and take a look.
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How have you used truffle sea salt in a dish? We would love to hear!

Cuisinart Blade and Disc Holder.
Available at Amazon.com
Also available at Cooking.com

Cuisinart DLC-DH Disc Holder
Here’s another holder for three discs. You can purchase additional if you have more because its stackable.
Available at Amazon.com
Also available at Cooking.com

You can PRE-ORDER it at cooking.com.

Calphalon Contemporary Stainless Fondue Set

“The Calphalon Contemporary Stainless Fondue Set is great for all Fondue, especially Chocolate and is the most versatile and reliable fondue pot. There’s a stainless steal bowl insert, so it makes it really easy to prepare the melting chocolate.”

Swissmar Sierra 11-Piece Meat Fondue Set, Red Enameled Pot

“The cast iron fondue pots are very heavy, burn very warm, and are better for broth or heating oil to cook meats for dipping. Be aware that they can easily get hot spots that burn or cause separation of delicate chocolate or cheese fondues. Out of the cast iron brands, I think SwissMar is great and very sturdy.”

Crate & Barrel Glass Fondue Set

“I think this fondue set from Crate-and-barrel is VERY cool and chic! Since it is all glass, you can see the fondue…but keep in mind that it will be more delicate than a stainless or cast iron option.”

Chantal Fun Fondue

“The Chantal Fondue pots are very popular for a small fondue presentation, but the candle element can scorch the chocolate or cheese if it isn’t stirred often. This is for immediate service and not for a fondue party where you’ll want your pot to stay in operation for a long period of time. They’d be perfect for a romantic dinner party for two!”

Try Chef Lea’s original WhatChaMaCallIt Chocolate Fondue recipe

Have a Fondue Party for 50! Chef Lea shares how…

Sitting in one of my first culinary courses at the California Culinary Academy, I (a newbie chef) eagerly awaited elusive tidbits about the secrets of cooking from my instructor. Well, one of those secret never-forgotten gems was Sauces, by James Peterson.

After class, I ran out, purchased the book, and flipped through every single saucy page. Since then, Sauces, and all the other books that followed by award winning author James Peterson, have earned a special and permanent place on my cookbook shelves.

His most recent release (and addition to my cookbook reference faves) is: Meat – A Kitchen Education. This book offers basic through advanced butchery and cooking techniques for a variety of meats including beef, pork, chicken, turkey, and even such game meats as rabbit, hare, and venison. Are you ready to leave behind the days of tasteless chicken, overcooked steaks and learn to master meat? Then, this book is a must for you! Sneak a peek at some of the books pages here.

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Are you looking for great gift ideas for your favorite foodie? In my opinion, one or the complete library of James Peterson cookbooks will make any home cook, newbie chef, or seasoned pro smile. A few more of my favorite James Peterson cookbook titles…

Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups

Fish & Shellfish: The Cook’s Indispensable Companion

Baking

Cooking

To learn more about author James Peterson and his cookbook titles, visit jimcooks.com

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James McNair and Chef Jeffrey Starr, created a Burger Parties: Recipes from Sutter Home Winery’s Build a Better Burger Contest, featuring 16 themed burger parties. Words to the wise: Don’t open the book unless you are ready to fire up the BBQ and start grilling…the burger recipes will start the stomach growling and the taste buds tingling: ). Let us tempt you…”Little Italy Sausage Burgers,” “Sweet-Hot Thai Burgers,” and “Bouillabaise Sliders”…see what we mean?

James McNair has been the head judge of Sutter Home’s Build a Better Burger® contest and he co-authored this book with Chef Jeffrey Star to feature the winning burger recipes from the contest’s recent 20th anniversary. Chef Jeffrey is the Culinary Director and Executive Chef for Trinchero Family Estates and Build a Better Burger…and a regular guest judge on The Food Network Challenge Series. The two created party themes and menus around the burgers, including super side dishes, sweet treats, and wine pairings (referencing Sutter Home wines).

The themes are fun and, in some cases, over-the-top…a good book if you are looking for new ways to make and serve burgers! There’s even more to inspire you on Build a Better Burger® at Sutter Home’s website.

“O Olive Oil reached out to me and asked me to try three of their California Balsamic vinegars–O California Balsamic, O California White Balsamic, and O California Port Balsamic–that won the Gold last summer at the Fancy Food Show in NYC. I am familiar with the company, and have used several of their olive oils & vinegars, so I was ready and willing to give them a taste test. They are absolutely wonderful! Each has it’s own distinctive flavor so I am enjoying using all of them as a base for my salad dressings and marinades. It’s so exciting to find a new flavor experience…and this was three!” Chef Lea

Even more important, we found out that there is an increasing concern over lead found in some European vinegars. If you are in California, every company must give notice on a label if a vinegar contains lead…not sure about other parts of the country, so be safe and use a California Balsamic from O Olive Oil.  They are oak-aged over time and under rigorous supervision.  They hand-craft them one batch at a time in order to certify quality. Each of their vinegars tests out at levels more than 30 times lower than the safety levels established by California codes (wow, good for them!).

Give these award-winners your own taste test, and be confident that they’ve already exceeded all their safety tests!  Click on each photo for details, pairings and recipes.

O California Balsamic Vinegar

O California White Balsamic Vinegar

O California Port Balsamic Vinegar

[tweetmeme]Chef Lea Raves About Her Kitchen Newbie Faves in the Fall ’09 Issue >>

Tourangelle White Truffle Oil – “This is one of my secret ingredients for so many recipes. La Tourangelle’s White Truffle Oil is infused with grapeseed oil, so you just taste the white truffle—they have mastered the art of producing the aroma. I find that truffle oils infused with olive oil tend to lose the delicate truffle taste.” $19.99 Available at www.madeincalifornia.net

Savory Choice™ Liquid Broth Concentrate -“Savory Choice makes exceptional liquid broth concentrate from natural ingredients. The company is committed to clean label products that contain no chemical additives.” Available in Chicken and Turkey (shown here) and also Vegetable and Beef. Can be purchased at Whole Foods or online at www.soupsonline.com

Kitchen Gadget Gotta Have: The Potato Ricer – “Everyone needs a ricer for the perfect mashed potatoes and to make my special yam dish for the holidays. I like the Deluxe Angled Potato Ricer.” $32 Available exclusively at www.Williams-Sonoma.com How-To Video Available Here

Scotch Kisses by See’s Candie’s® – “You can’t make my Scotch-Marshmallow-Caramel- Kissed Yams without the real deal. Buy extra for a little taste testing while cooking.” $15.60 per pound Available at www.sees.com

Makes the Cut: Pineapple Easy Slicer – “This stainless steel slicer is the only way I’ll tackle a prickly pineapple. You just insert the cutting shaft, apply light pressure and turn for the perfect stack of juicy rings.” $32 Available at www.williams-sonoma.com How-To Video Available Here

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Chef Lea McIntosh shares with Nesting Newbies, Lacee & Tejas Naik her favorite brand of garlic and just why it is so incredibly convenient! Christopher Ranch says, “all garlic is not created equal.” There is truth to that!

To learn more about the rich history of garlic and “the Ranch”, visit www.ChristopherRanch.com