The Mollie Stone's Blog
Jim Shanley of Shanley Farms was the first person in the United States to do a commercial planting of finger limes in 2004, largely because he was drawn to their many culinary applications. They are perfect for adding a burst of citrus flavor to any dish, sweet or savory.
Jim’s favorite way to enjoy them is a rich Beurre Blanc sauce infused with finger lime zest served over pan-fried scallops, with a generous sprinkling of finger lime “pearls” on top. It ..read more
Did you know that California produces 99% of the walnuts for the United States, and 3/4 of the world supply? As we get into walnut season, we feel very fortunate to have yet another crop right in our backyard!
Mollie Stone’s was recently introduced to the uniquely delicious Red Walnuts from Sanguinetti Family Farms. The Sanguinetis have been farming for four generations out of Linden, CA in the San Joaquin Valley (considered by many to be the number one region for ..read more
Are you searching for a guiltless yet satisfying snack with awesome health benefits? You aren’t alone! In fact, that search is what led to the creation of Brad’s Raw Foods and Leafy Kale. In 2007, Brad Gruno embraced the health benefits of eating raw food, but he couldn’t escape his need for that familiar crunch. Experimentation led him to something flavorful, crunchy AND healthy. All of Brad’s products are dehydrated below 115 degrees to preserve vital nutrients and enzymes, and ..read more
Single varietals in the U.S. in most cases, must contain a minimum of 75% of one varietal type. Therefore, even a bottle that is labeled a Cabernet Sauvignon, may have up to 25% of another type of grape. Typical “blenders” with Cabernet are Cabernet Franc, Petit Verdot and Merlot. While a single varietal may have 100% of one varietal, there is no limit on mixing grapes from different vineyards as long as they are from the same vintage year.
When comparing ..read more
Chef, author and television icon Julia Child would have had her 100th birthday this month. She was born on August 15, 1912 in Pasadena, California and had a reputation from the beginning as a lively prankster with an adventurous personality.
In 1948, Julia moved to Paris, France with her husband Paul Child. She quickly developed a passion for French cuisine and attended the Cordon Bleu cooking school. She used her training to adapt sophisticated French recipes for Americans in a two-volume ..read more
David Wolfe and Sacred Chocolate is coming back to two Mollie Stone’s stores on Thursday, September 27, 2012. You can get up close and personal with David during this free book signing event while munching on his line of delicious raw chocolate, Sacred Chocolate.
This is the perfect opportunity to start your holiday shopping early – buy one or two of David’s books, have him sign it for a friend or family member, and wrap up the personalized book with some ..read more
Once you have tasted a perfectly prepared Hanger Steak, you’ll be hungry for more information about this flavorful cut of beef. You may also know it as a “Bistro Steak” (due to its popularity in France) or a “Butchers’ Cut” (because butchers would often take it home for themselves).
The Hanger is located inside the steer, attached to the last rib and the diaphragm such that it looks like it is “hanging” from the diaphragm. Each Hanger consists of a V-shaped ..read more
Many of us have had boiled or steamed lobster, but did you know that it’s just as quick and easy to grill a lobster? Grilled lobster has incredible flavor that’s perfect for a light summer meal. We use just a bit of butter and fresh lemon juice on our lobster, then serve it with boiled or roasted new potatoes and a glass of Chardonnay. (Our favorites right now include Edna Valley Chardonnay, Caves De Lugny Unoaked Chardonnay and Stag’s Leap ..read more
Early July through late September marks heirloom tomato season. Each variety has a distinctly delicious flavor, with equally distinct names to match: Golden Jubilee, Tigerella, Gold Medal, Pineapple, Big Rainbow, Vintage Wine and Castaluto, just to name a few of the thousands of varieties available.
Heirloom tomatoes are history on the table, treasured traditions passed on from generation to generation. Unlike common tomato hybrids that have been adapted to meet modern expectations (such as disease resistance), traditional plant breeding of heirloom ..read more
Pimm’s No. 1 is a British gin-based liqueur made with quinine and a proprietary mixture of spices, herbs and fruit juices. The resulting flavor is unique: citrusy, herbaceous and spicy-sweet.
Created in 1820s London by an oyster bar owner named James Pimm, this reddish-brown liqueur was initially served in small tankards to aid digestion. It was so popular that they began bottling it in the 1860s. “No. 1” was followed by five other liqueurs (numbered 2 through 6 for whiskey, brandy, ..read more
