Besides her state-of-the-art appliances, Joan Leineke invests in unusual gadgets and specialty food items for whipping up dishes such as homemade quesadillas with duck confit.Check it out:-- All-Clad tagine: Leineke's tagine (a flat, circular pan with a cone-shaped cover) is a device designed to cook a variety of dishes, especially Moroccan fare, like stews. It's also good for serving couscous because it retains heat and moisture. A tagine can be used on a stove top at high heat to brown meat and vegetables.-- Magnetic spice rack: Each spice holder attaches to the wall next to Leineke's microwave. The round tins hold a variety of dried herbs and spices. She also has a spice grinder that minces dried and fresh herbs at the same time.-- Specialty items: Leineke has a green thumb when it comes to growing peppers, including gypsy and sweet Italian varieties. She also grows eggplant and herbs, like Thai basil, rau ram (Vietnamese mint) and shiso (a tangy Japanese herb), and she preserves lemons.-- Her favorite extra-virgin olive oil? DaVero Dry Creek Estate. She loves shopping at ethnic stores that sell Asian and Indian ingredients and, of course, the farmers markets.-- Cookbooks: Leineke's collection numbers at least 1,000. "It's my weakness!"(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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