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Looking to finalize your holiday shopping for a cook who is near and dear to you? Here are some simple, budget-friendly little gifts for kitchen-adventurers like you and me. With the exception of the pretty cookie cutters, these are all greatest hits from my own kitchen.For the Franco-phile
L'econome wood-handled paring knife ~ $8
These little beauties can often be found at Sur L'Table and Williams Sonoma.
For those who love egg nog
A microplane and a little container with whole nutmeg (freshly grated is SO much better!) ~$15
If you're in Indianapolis, pick up some whole nutmeg from the herb counter at the Good Earth for a few bucks.Microplanes are available at almost any place that sells kitchen items and many online sellers. They come in a few different grades and widths, so pick one that you think the recipient would use often.
For anyone who gave you a batch of delicious cookies
Warning: this item may be frivolous and is not for those seeking to de-clutter their lives
Copper snowflake cookie cutters - $15 (on sale!) from Williams Sonoma
For people who chop a lot of veggies
Epicurean boards are awesome - virtually maintenance free, optional trivets, environmentally friendly (for super-greenies, you can also check out their new recycled cardboard option). They range in cost from $13 to $130, but a decent countertop size is offered for around $20.
Most mid- to up-scale kitchen supplies places stock Epicurean boards, as does Amazon. 
For the cocktail-ista
Tovolo Perfect Cube Silicone Ice Trays, retail ~$15 for a set of two
You can get these from Amazon and/or most well-stocked mega-home box stores.
And don't forget that some of the best gifts are those that you make yourself. Check out my upcoming post on my family's time-honored traditions of candy cane cookies and povitica for two very different holiday baking ideas.
Last weekend, we celebrated Ben's 35th birthday. In honor of Ben's birth, we had a little gathering of friends. As has become our Ben birthday tradition, fondue and games were at the core of the festivities. The idea of fondue can bring up 70's era images and some culinary fears, but I have to tell you, it's not that difficult and it doesn't have to feel like a flashback!
my Guitar Hero, Nantucket cake (times two) & two of my too-many fondue pots
You don't actually have to serve the fondue in a fondue pot, a warmed ceramic bowl could work nicely - especially if you have enough of a crowd to devour it quickly. However, I would argue that every family should possess and utilize a fondue pot. So strong is my belief (and my acquisitive attitude toward awesome vintage fondue pots) that we have no less than 5 in our home. There may actually be a few more than that, but I'd prefer not to disclose all of my secrets! Anyway, when you can pick up attractive and never-before-used vintage fondue pots like the stainless steel one I recently picked up for $4, still wrapped up inside the box, you have no excuse not to own and use a fondue pot.
In addition to the fondue, we had Nantucket cake (dense almond cake covering sweet-tart cranberries), Irish-whiskey sidecars, and lots of Guitar Hero fun.
Recipe: Irish-American Fondue
Adapted from Chow's Irish Cheddar and Stout Fondue
Serves 6 or more as a snack
Ingredients
8 ounces sharp Irish cheddar, grated
6 ounces sharp American cheddar, grated
1 1/2 Tablespoons of flour
3 teaspoons of unsalted butter
Half of a large onion, grated
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt (may need to add more later)
1 cup of good Irish or American stout (oatmeal stout was really yummy)
1 Tablespoon of seedy mustard OR spicy deli mustard (the latter will make it more American!)
Make it up!
Stir the two cheddars and the flour together in a medium bowl. Set aside.
Heat the butter in a small pot or your fondue pot over medium heat. Once it is melted and a bit foamy, add the onion. Cook for about 5 minutes, until the onions turn translucent and golden. Add the nutmeg, salt and stout, and reduce heat to get a simmer. Simmer for 5 minutes. Add the mustard, whisking until well-combined.
Add the cheese to the stout-onion combination by small handfuls. Whisk in eat handful until smooth before adding the next handful. If the mixture gets too thick, add a little more stout. Taste, adding additional salt if necessary (that will depend on your cheese and mustard).
Serve with tart apple slices, dark or seeded bread cubes, and - most especially - steamed Brussles sprouts (they take about 4 minutes to steam), sliced in half.
Early yesterday morning, Ben received news that his former longtime boss, Bob Landman, had very suddenly passed away on Saturday night. As the proprietor of the Good Earth, one of Indianapolis' very best local food outlets, Bob had a huge impact on access to high quality foods in our city. His commitment to good food, to running his business as a good person, and his witty, welcoming manner defined the environment at the Good Earth and made it a fun place to be.
Beyond that, Bob helped my wonderful husband become who he is. He allowed Ben to take time off for long stretches, which gave Ben the chance to make music throughout his early 20s. Bob also served as Ben's educational loan officer more than once. The opportunity he gave Ben, several years ago, to create an online shopping outlet for the Good Earth, has led Ben to his current career. But much more than that, Bob Landman was a supporter and a mentor to Ben, and to many others.
There's a great picture of Ben with Bob on the wall of the Good Earth, a picture I wish dearly that I could post here. If you have a chance to stop by, you can check it out as you enter the produce/chip room.
One of Bob Landman's great contributions, around the Good Earth and beyond, was his ability to foster community. That ability means that many people have experienced a very surprising and significant loss and my love goes out to all of them, but especially to his family and closest friends.
The viewing for Bob Landman will take place at Leppert Funeral Home at the Nora Chapel: Wednesday, December 10 4-8PM 740 East 86th Street Indianapolis, IN 46240 317-844-3966 The funeral will take place at St. Joan of Arc: Thursday, December 11 10AM 4217 Central Avenue Indianapolis, IN 46205 317-283-5508 | Fax: 317-283-5511 E-mail: | Web site: www.sjoa.org
For the cocktail-ista
And don't forget that some of the best gifts are those that you make yourself. Check out my upcoming post on my family's time-honored traditions of candy cane cookies and povitica for two very different holiday baking ideas.
