Chez Pim Artisan Jams: Taking Fruit to the Next Level

Pim Techamuanvivit started food blogging around ten years ago, which makes her one of the first. Besides writing about food, Pim holds cooking classes and sells artisan jams made from sustainable Northern Californian ingredients. After she recently tweeted @chezpim about her artisan jams and marmalade for sale on Etsy, I decided to try some for myself.

I ordered three flavors from her 2011 summer collection, with her descriptions and my reactions below:

"Berry Figgy Jam: This jam is indeed berry, berry figgy. It's a blend of olallieberries, raspberries, and my own Desert King figs. Olallieberries, pronounced oh-la-lie berries (or oh-la-la berries if you're saying it quickly), are very special Northern California treats. It's a hybrid of blackberries, raspberries, and loganberries. The flavor is quite similar to blackberries, but brighter and a lot more delicious!"

I found this jam an extremely yummy concoction, pleasing to the eye and palate. Purply-red goodness, with chunks of flavorful berries and little seeds. I couldn't taste the fig at first but then its flavor emerged as the aftertaste (and its little seeds to nibble on). What an interesting combination, with berry as the top note and the fig revealing itself later as the lingering base note. Hmm, fruit jams designed like perfume? Makes sense (pun intended).

"Clementine-Ginger Marmalade: Made from delicious Corsican clementine from Gene Lester's farm in Watsonville, this tangy sweet marmalade got a little lift from julienne of young ginger."

This one took me longer to figure out, like a puzzle to unravel. Its consistency was quite thick, almost viscous like honey but not as sticky. The flavor came through more subtly and less spicily than I'd imagined. The chewy clementine rind had a sharp, bitter citrusy taste, with hints of ginger. I would have preferred more of a ginger kick, perhaps with small bits of candied ginger. Instead of tangy-sweet, I would have liked it tangy-spicy. It does give me the idea of adding some candied clementine peel to a nice gingerbread or ginger cake recipe...that could be divine. Also it started to grow on me over time, especially when I slathered it on a bite of butterscotch sugar cookie from Butterscotch-on-the Go. Yum.

"Strawberry Rose: This is a whole berry conserve or compote. Big, juicy, whole strawberries preserved in their own syrup, infused with rose geraniums. That is all."

I actually didn't get what I ordered but in no way, shape or form can I complain, because the strawberry jam I got instead was the best I've ever had. I was surprised by how sweetly delicious it was. Spooned into Greek yogurt, this fruity puree tasted like sweet summer in a spoon, a velvety version of strawberries and cream, an improvement on the original fruit with its full flavor shining through with the additions of sugar, lemon juice, and TLC. If strawberries could only taste this way all the time I'd be a very happy camper but for now I will carefully guard my precious jar while it lasts.

Bottom line: Chez Pim artisan jams are pricey, exquisite, and worth it for a splurge. Total cost was $54 for three jars including shipping. My favorite way to eat them is swirled into Greek yogurt or slathered on buttered toast. The textures are entirely different than the usual jelled consistency of store-bought jams. These are fresher, more natural, tasting of intense, pure fruit essence and goodness. Eating these concoctions elevates an ordinary breakfast. The wonderful flavors demand the taste buds to wake up and pay attention. Delicious. That is all.

BlogHer '11 Top 10 Alliteration List

10. Virgin Virgin. I'd never flown Virgin America before. Loved the design, service, and comfort. Its newish terminal at SFO has all the perks: Tyler Florence food (swooned over breakfast pizza with eggs, cheese, and bacon), Toto toilets, and free Google Chrome net books to use on the flight.

9. Silly Sculptures. Saw a 5' Statue of Liberty made from Twizzlers, a 6' high heel shoe made from Pepsi cans, and a 3' wide Ivory soap bar carved with the BlogHer logo.

8. Female Fun. Since the conference was designed by and for women, we had plenty of chocolate, pampering, parties, and celebs like Brandi Chastain. BlogHer creates an entirely different mood from the typical business conference. 

7. Sunny San Diego. Great location choice with our comfy Marriott room overlooking the marina, bay, and ocean, adjacent to the convention center meetings and an easy walk to downtown and Seaport Village.

6. Fab Food. Sponsors pulled through with Dove bars, Skinny Cow treats, King's Hawaiian bread sandwiches, Stacey's pita chips with Sabra hummus, and Shari's Berries cake pops.  I'd never had cake pops before but now intend to make them. 

5. Swell Swag. Best freebies ever: Tempurpedic pillow. Snapfish photo album. philosophy facial products. Nuance by Salma Hayek makeup. Knorr apron and flash drive recipes. Google+ shirt.

4. Excellent Energy. Everyone exuded creative passion and drive. What a great place to meet bloggers, network, brainstorm, and soak in all the innovative vibes.

3. Lots of Learning. Great panels on writing, ideation, product reviews, video blogging, proposals, food photography, and social media marketing. I love it when I attend talks and take lots of notes; it means I want to remember and use the info later.

2. Cooking Class. Knorr sponsored an asparagus parmesan risotto cooking class led by Master Chef Marco Pierre White. I'm glad I didn't know of his bad boy reputation beforehand since I would have been nervous. Met some lovely food bloggers like Kim and Amanda, and made a wonderfully creamy, flavorful risotto. Chef Marco led us expertly through the process, generously signed cookbooks and gave us lots of useful tips. What a treat to take a class from a 3-star Michelin chef!

1. Darling Daughter. I took my teenage daughter Valerie with me and immensely enjoyed experiencing everything with her. She was probably the youngest of 4000 or so attendees. BlogHer was our first mother-daughter getaway, but won't be our last.

Carmel Favorites

A favorite Bay Area getaway with beautiful beaches, rolling valleys, and plenty of great food, Carmel has it all. Known for its dog-friendly downtown, former movie star mayor Clint Eastwood, and its California Mission, Carmel has earned its reputation for fine dining as well.

My husband and I recently enjoyed a weekend getaway in Carmel and ate some great food. With so many restaurants to choose from, it's a good idea to check out websites with lists of options, ask friends for ideas, and check out Yelp reviews. On this occasion we tried some new places and returned to some old favorites.

Casanova Italian restaurant has never disappointed. Located near downtown in a converted cottage house, Casanova has a cozy feel, tasty food and attentive service. Only big enough to seat 30, it has a Zagat rating of 23/30 for food, 24 for decor, and 22 for service. We enjoyed:

- bread sticks with sun dried tomato dip (yum)
- antipasti: goat cheese with roasted eggplant, squash, and red pepper spread
- spinach gnocchi w/ parmesan cream sauce (a must)
- eggplant vegetable stack with mushrooms and tomatoes (Brad had pasta carbonara and slurped it right down)
- apple dessert w/ cinnamon ice cream

We found another dinner just as enjoyable at the Flying Fish Grill restaurant in the Carmel Plaza shopping center. Recommended by my sister-in-law, Flying Fish offers Japanese comfort food in a cozy setting. It feels even smaller than its seating capacity of 45 with private table nooks. Its Zagat ratings are 24/30 for food, 19 for decor, and 23 for service. My husband and I shared a shabu-shabu dinner, a very nourishing comfort meal cooked at a built-in stove at our table. The entire meal satisfied:

- fried won ton chips w/ ginger salsa (addictive)
- beef sabu sabu clay pot with mushrooms, bok choy, rice noodles, and tofu (oh yeah)
- 2 very different and flavorful sauces: ginger miso and aioli w/ mayo, ginger, and sesame oil
- creme brulee with strawberries, raspberries, and orange slices

When in town we always visit the Cottage of Sweets candy shop on Ocen Avenue, a small sweet shop jam-packed with all kinds of confections. Brad got some of his favorites--caramel pecan turtles and Australian kookaburra black licorice--while I went with my tried and true gourmet malted milk balls with a thick dark chocolate shell. We also picked up some realistic-looking chocolate rocks for the kids. Cottage of Sweets has been serving up its candies for fifty years, and offers a nice collection of handmade, classic, and foreign candies. There's something for everyone.

Lastly, we happily discovered a new breakfast favorite called the Little Swiss Cafe, a great spot to wake up with eggs benedict, buttermilk pancakes, omelets, and blintzes. Come early to avoid the wait, wake up with their good coffee and satisfying food, and bring enough cash to cover the bill. I really enjoyed the thin buttermilk pancakes with pure maple syrup. Since they were so thin, then didn't make me feel too full afterward. Brad gobbled up his Denver omelet with hash browns crisped up just right. The restaurant is decorated like a little Swiss cottage with a wonderful oil painting of the nearby coastal views on one wall. Service is friendly and efficient, and it's a solid way to start the day.

Carmel offers so many other splurge-worthy restaurants we've tried over the years: Fresh Cream (moved from Monterey), Marinus at the Bernardus Lodge, and the Rio Grill just to name a few that we will return to someday. Along with the natural beauty and proximity to the Bay Area, Carmel's delicious food options make the town an alluring getaway any time of year.

Can, Can, Can You Do the CAN CAN?

A few months ago while channel flipping, I ran across a story on the local Eye on the Bay show about a San Francisco company that makes a different kind of liquid cleanse. Called the CAN CAN Cleanse, this program includes healthy fruit, vegetable, and nut drinks to detoxify your system over one to three days. We all overindulge at times; my vices happen to be coffee, sugar, and carbs. I'd never done a cleanse before and didn't know if I could last even one day, let alone three, but CAN CAN piqued my interest so I thought I'd give it a try.

The program includes eight liquid drinks or soups for each day made from organic fruits and vegetables sourced from local farmers. The menu changes with the seasons so I tried the summer menu:

8:00am  Lemon Lime Juice (lemon, lime, cinnamon, cayenne, filtered water)

9:00am  Green Juice (celery, cucumber, green cabbage, broccoli, fennel, romaine, spinach, kale, parsley, mint, ginger, lemon, apple)

10:30am Hibiscus Tea (dried hibiscus flowers, filtered water)

12:30pm Green Pea Basil Soup (green peas, basil, mint, celery, onion, garlic, thyme, sea salt, olive oil, filtered water)

2:30pm   Watermelon Juice (watermelon, apple, lime, filtered water)

5:00pm  Green Juice (same as above)

7:00pm  Vanilla Almond Milk (raw almonds, vanilla bean, dates, filtered water)

8:00pm  Lemon Balm Lavender Tea (dried lemon balm leaves, dried lavender flowers, filtered water)

Besides the price ($175 for three days, $65 for one day), my main concerns were taste, how I'd feel (detox symptoms can include headaches, irritability and skin breakouts), and the waiver that reveals the juices are not pasteurized. The main benefits I sought: fewer caffeine/ sugar/ carb cravings, more energy, and hopefully lose a little bloat for swimsuit season. 

So how did it go?

Taste varied by drink and over time. It was shocking to have the first lemon lime juice concoction with cayenne pepper and cinnamon. It made a strange start to the program, so different from my usual first beverage of the day, Peet's French Roast with skim. The next drink, the green juice, was even more shocking. Made from a long list of vegetables, it had an earthy smell and grassy taste to start, but then unexpectedly I started to enjoy it. It seemed like each sip tasted a bit different with the various ingredients popping on my taste buds. Everyone else in the family couldn't stand the smell. The hibiscus and lemon balm lavender teas were light tasting herbal teas, nothing extraordinary, although I marveled at the bright red color of the former and lavender scent of the latter. At lunch time the flavor kicked up a few notches with the green pea basil soup. I loved the delicious, warmly nourishing soup with a bright green color to match its flavors. Then at mid-afternoon my favorite beverage came, the watermelon juice. Yummy and summery, I found it a wonderfully refreshing drink that quenched my thirst and then some. Later it seemed a bit strange to have vanilla almond milk for dinner, but I found it surprisingly soothing. It had a mild flavor, and felt creamy and pure going down.

I found enough variety over the course of a day, but since I did the 3-day cleanse, I repeated the same schedule for the next two days. It got a little repetitive and less exciting, yet also somehow I started to enjoy and appreciate the flavors more over time. The unusual ones started to grow on me, while I still looked forward to my favorites (watermelon juice, pea soup, and almond milk). I paid more attention to what I consumed. 

Was I satisfied? The program is about 1000 calories a day and surprisingly I wasn't very hungry. I expected to feel sharp hunger pangs and weakness. Instead I felt pretty good, yet sometimes tired because I cut down on caffeine. The second day I noticed more energy and even made it through my boot camp class okay. The third day I managed a 5 mile hike in the hills with no problem. I still drank one cup of Peet's a day, and also had an approved apple and handful of almonds. It sure made me appreciate the simple acts of chewing and biting more.

Would I do it again? Yes, I would. The CAN CAN website suggests customers do a quarterly cleanse. I'm not sure what the right frequency is, but I can see the rhythmic logic to a seasonal liquid cleanse. Since the menu changes with the season, I'm also curious to see what the other varieties of drinks would taste like. It was a good exercise for my taste buds, for trying a liquid cleanse, and for being mindful about how I felt. It took some willpower and discipline, yet I found it did reduce my cravings for the sugary things and coffee that I usually love. I also lost a few pounds of bloat, a welcome result that gave me a mental lift and motivation to eat healthier moving forward. I wasn't expecting an attitude change from only three days, but I think the experience and benefits will stay with me.

Check out CAN CAN if you're curious, and see what others say on Yelp.

Lobster Roll and Clam Chowder Round-Up

When it comes to seafood, there's something so irresistible about lobster rolls and clam chowder in a sourdough bread bowl. Maybe it's the mix of fresh, chewy bread with sweet shellfish deliciousness, or the balanced mix of protein and carbs, salty, yeasty and tasting of the sea. Maybe it's the way the flavors remind me of lazy summer days at the beach. Or maybe it's just because both of these taste damn good.

Clam chowder in a sourdough bread bowl makes a great lunch or dinner, especially when made by Boudin. The Boudin family accidentally invented sourdough bread in 1849 during the Gold Rush due to the serendipitous combination of San Francisco wild yeast with their traditional French bread recipe. With several restaurant locations including Pier 39 at Fisherman's Wharf, Boudin's soup in a bread bowl makes a true San Francisco treat.

Other yummy renditions of this seaside delicacy can be found at the Santa Cruz pier restaurants, at Sam's Chowder House in Half Moon Bay overlooking a nice little beach, and at Splash Cafe in Pismo Beach, where the line inevitably winds down the block. When we curiously joined the line over the 4th of July weekend, the woman in front of us declared her love of the clam chowder in a bread bowl. She had just driven four hours to satisfy her craving, so it had to be good! It's extra yummy with crab and shrimp piled on top of the soup, the sourdough bread filling lightly toasted and buttered. Eating at a picnic table on the pier with a wonderful ocean view made it taste even better.

Another seafood favorite of mine is the lobster roll. Even though it originated on the East Coast, the lobster roll has found its fans on the West Coast too. Nearby in both Portola Valley and Redwood City, the Old Port Lobster Shack sells a delectable version with a buttery roll and lobster flown in fresh and live from Maine and Massachusetts several times a week. The owner, who moved to California from Boston when he married, brought his extensive experience in the lobster business to his Bay Area restaurants. While known mostly for its lobster roll, the Lobster Shack offers many other dishes and, for those who are ready to yield to their desires, sweet blueberry pie a la mode. 

Perhaps most impressively, the Old Port Lobster Shack's lobster roll was named 'Best of Show' at last month's Lobster Roll Rumble in Manhattan. While some East Coasters grumbled about the rumble judges choosing a West Coast sandwich, we in Northern California can rest assured we've got the best right here.

Yankee Pier restaurant at the Santana Row shopping center also offers a delicious lobster roll. With its elegant, upscale shopping location near the Winchester Mystery House and Valley Fair mall, Yankee Pier creates a delightful stop to enjoy the atmosphere and re-energize for shopping. 

Both of these seafood dishes have the mark of a winner: As soon as I'm done eating, I'm already thinking about the next time I'll get to indulge.

Simply Organic, Simply Delicious

Jesse Cool is a Bay Area pioneer in healthy, organic, local, sustainable food. For thirty-four years she's created dishes using these principles, creating delicious food and feeding thousands.  Now she has three restaurants, a catering business, and seven cookbooks.  More impressive, she has a loyal following of customers who enjoy her delicacies for both a healthy body and community.

It's not just a feel-good experience to know that the food she's created adheres to these healthy principles. The bottom line is that her dishes taste fantastic. Every time I eat at her restaurants, I enjoy the food immensely. The acclaimed Flea St. Cafe celebrates its 30th anniversary this year, an impressive feat given that the vast majority of restaurants don't survive more than a few years.  

Cool Cafe at the Cantor Art Center on the Stanford campus makes a perfect stop after viewing the impressive and varied collection of art in the museum open Wednesdays through Sundays.  The Cantor museum is a local treasure with free admission, a Rodin sculpture garden outside, numerous Asian art treasures, and rotating exhibits.  The museum also houses the famous Golden Spike, the ceremonial rail spike driven by Leland Stanford to join the rails of the first Transcontinental Railroad across the United States in 1869.

Jesse's newest restaurant is the Cool Cafe in the Menlo Business Park. Recently I visited the restaurant with my friend Judee to try it out. I ordered the Grilled Veggies of the Season sandwich, which had Spring Hill herb cheese spread, seasonal pesto, spinach, and wheat bread, served with organic root chips. The menu also features sandwiches with Niman Ranch ham, Marin Sun Farms grass fed beef, and pasture-raised curry chicken salad. I also love the Balsamic Beet salad, which has Point Reyes bleu cheese, spiced walnuts, and arugula.

Jesse's vision extends beyond the expected. She's collaborated with the Stanford Hospital to create an organic, healthy, delicious menu for inpatients. Who says hospital food has to taste terrible? Called Stanford Hospital and Clinics Farm Fresh, the new menu items aim to help patients heal as quickly as possible, and show them that they are cared for. Soup is one of the main ingredients of the new menu, with seven seasonal choices and chicken noodle soup with vegetables. She offers her soup recipes on the Farm Fresh website, so you can try them at home. We made the potato leek soup and all enjoyed it.

Jesse Cool is a Bay Area food original, an innovator who's made a positive contribution to our community. Savoring her meals not only benefits our stomachs and taste buds, it helps connect us to our local farmers and the bounty they produce.

Cheery Cherry Frozen Yogurt

My teenage daughter Valerie is a great cook, and we count ourselves lucky when she gets in the mood to whip up something delicious in the kitchen. For a couple of years now she has enjoyed making a variety of frozen yogurt flavors using our Cuisinart ice cream maker. She's tried vanilla, chocolate, strawberry, blueberry, orange, and mixed berry flavors. Now that it's cherry season, it's time to make some cherry frozen yogurt with sweet, tart cherries from C.J. Olson's.  

C.J. Olson's has been growing cherries in Sunnyvale, California for 110 years. Now in its fourth generation of family growers, C.J. Olson's sells at a farm stand as well as through a website and at local airports. Besides a variety of fresh cherries, C.J. Olson's sells dried cherries, cherry juice, jams, chocolate covered cherries, other dried fruits, and more. 

For this batch, we used Straus low-fat plain yogurt with C.J. Olson's fresh Rainier cherries grown in Sunnyvale. I love the sweet, delicate flavor of these red-yellow cherries with their crunchy, juicy texture, a mix between Bing and Van varieties.  We topped the frozen yogurt with some of C.J. Olson's dark chocolate covered dried Bing cherries to create a new confection reminiscent of Ben and Jerry's Cherries Garcia frozen yogurt. This fresh, frozen concoction turned out delightfully creamy and flavorful, a just-right dessert that takes advantage of locally grown fruit in season. 

Cheery Cherry Frozen Yogurt

3 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries (we used C.J. Olson's fresh Rainier cherries)
1 cup granulated sugar
4 cups low-fat plain or vanilla yogurt (we like Straus brand)

1.  Mix all ingredients together in a bowl.
2.  Freeze in an ice cream maker following manufacturer's instructions.
3.  Serve or transfer to a freezer container and freeze.

Makes about 6 cups. Top with chocolate covered dried cherries or chocolate chips.

One great feature of the cherry is its bi-annual seasonality: cherries ripen both in late November through February, and again in May through August. At other times of the year, you can still enjoy them dried or chocolate covered. For more cherry recipes including Bing Cherry Cake and Classic Cherry Pie, check out C.J. Olson's website. Cheerio!