Skip to main content

Petit Amuse: November Sample Box

Look at what I got today! My November Petit Amuse subscription sample box. Check them out: Petit Amuse! Seriously. I am enamoured.


They offer gourmet and specialty food sample boxes to introduce consumers to small food producers, helping them compete with the larger, mass-producing companies. The sample boxes are a wonderful way to try new products without spending a lot.

And while - I think! - the goal of these boxes is to inspire subscribers to order more of the goodies, they serve as culinary inspirations to me. While I had one of the cookies in my hand, I was pulling butter out of the fridge with my other hand. "I can make this!" My husband just smiled.

The box, as usual, only lasted for about ten minutes. As soon as I cut through the tape, Mann hands were grabbing and the great barter began. "I'll trade you this for that!" What is it? "I dunno. Wanna trade?"


Here's what was in the package...


Amella is the duo of Emir and Elena who met in the 90s and discovered that they shared a passion for chocolate. In 2007 they moved to Paris and studied under the legendary chocolatier Philippe Givre.


Based not too far from us, in Atascadero, Chaparral Gardens is an organic farm where hand-picked fruits, herbs, and vegetables are hand-crafted into vinegars.


"Great garden shortbread cookies start with great ingredients." says Sondra Wells of Botanical Bakery in Napa. Of course! And she knows that she's doing. These were devoured in seconds and will inspire a cookie baking session tonight.

And I forgot to take a photo, but there were also Coconut Chili Macadamias by Oren's Kitchen.

Arnon Oren believes in the "farm to package" philosophy. And, in that vein, he has cultivated relationships with almond and pecan growers in California and a macadamia nut farmer in Hawaii for his products.

I cannot wait till next month!!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P