Food

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    CHOW » New Finds

  • New Finds: Hotlips Fruit Sodas

    Lessley Anderson
    18 Nov 2009 | 2:01 pm
    We’ve blogged in the past about the delicious blackberry soda from Hotlips Pizza in Portland, Oregon. It’s got real pulp in it, and you feel like you’re actually drinking something made from fruit, not chemicals. Now, that drink and a bevvy of other Hotlips flavors, including apple, pear, raspberry, and boysenberry, are spreading into more locations. Besides Oregon, you can now buy the sodas online for the first time, including in a mixed variety pack. We’re hoping this is a sign that Hotlips will go nationwide soon, so we can pick it up at gas stations and janky…

  • New Finds: Wisconsin Cheese Guide

    Lessley Anderson
    17 Nov 2009 | 9:40 am
    Yes, cheese from Wisconsin really is that good. So I was excited to read the new book The Master Cheesemakers of Wisconsin by CHOW.com’s own Supertaster columnist, Jim Norton, and his wife, photographer Becca Dilley. The layout is really fun if you have an interest in the personalities behind the products: Each gorgeous picture of a particular cheese, like, say, the Cinnamon-rubbed butter jack from Bass Lake Cheese Factor, is paired with a mini-profile of the cheesemaker. In the case of the butter Jack, for instance, we learn that Bass Lake’s Scott Erickson looks really artsy, and…

  • New Finds: Pomegranate Tootsie Pops

    Joyce Slaton
    17 Nov 2009 | 8:45 am
    The ultimate sign that pomegranate has reached critical mass: There is now a pomegranate Tootsie Pop. Introduced in 2008, pomegranate is one of a bunch of new flavors launched in recent years: watermelon, blue raspberry (yuck), and banana (double yuck). But the pomegranate flavor is wonderful, reminiscent of classic cherry but more fruity and puckery. It actually tastes like pomegranate, which is more than I can say for the center, which tastes less like chocolate than choco-scented crayon. Tootsie would love for consumers to weigh in on the new flavors and suggest others. Peppermint, maybe?

  • New Finds: Maple Bitters from Vermont

    Roxanne Webber
    2 Nov 2009 | 7:55 am
    Vermont-based Urban Moonshine makes maple bitters using organic botanicals. Imbibe has a nice cocktail idea on its blog for using them, courtesy of John Gertsen of Drink in Boston. We think they’d be a delicious addition to our Log Cabin cocktail recipe: apple brandy, maple liqueur, sparkling apple cider, and lemon juice. If you want to try your hand at making your own bitters, we also have easy recipes for grapefruit, saffron-cardamom, and cherry-vanilla, among others. Urban Moonshine Maple Bitters, $10.99

  • New Finds: The Grand Central Baking Book

    Roxanne Webber
    29 Oct 2009 | 10:58 am
    The new cookbook from the minichain of Grand Central bakeries scattered throughout Portland and Seattle is full of simple, classic recipes: clafouti; rustic fruit tarts organized by season; “hand pies” filled with spicy potatoes or steak and onion; homemade graham cracker sandwich cookies filled with vanilla cream … the list goes on. It’s not a book of fancy trendy things, just stuff that is timelessly appealing, presented in a way that feels accessible and nonintimidating. It would be a nice gift for someone just getting interested in baking. The Grand Central Baking…
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    The Amateur Gourmet

  • A Pre-Thanksgiving Thanksgiving

    Adam Roberts
    19 Nov 2009 | 8:21 am
    In case you haven't noticed, food blogs, food magazines, food networks and the like love Thanksgiving. They love it because, for once, the nation is intent on cooking dinner. For 364 days out of the year, that's mostly not the case--what with fast food and frozen dinners and all the other instant options at our fingertips. But Thanksgiving? Thanksgiving is something you've gotta cook. That is, unless you're me. Me, I prefer cooking those other 364 days out of the year. It's not that I don't like preparing Thanksgiving dinner--I've done it twice before!--it's just that I don't like dealing…

  • Ordering in from Otto

    Adam Roberts
    18 Nov 2009 | 10:37 am
    As a New York based food blogger, I often make an effort to vary my posts so that those of you not in New York--which, I imagine, is actually the large majority of you--can feel like I'm speaking to you too. But this post, despite its New York specificity, has what I imagine is universal appeal--mostly because of a chef that I've loved and admired for as long as I've been interested in cooking. That chef is Mario Batali. Mario's show "Molto Mario" was the show, along with Sarah Moulton's "Sarah's Secrets," that coaxed me out of my law school slump and lured me into the kitchen. I vividly…

  • Pot Roast

    Adam Roberts
    16 Nov 2009 | 10:40 am
    When I think pot roast, I think Americana, I think 50s sitcoms and a beleaguered housewife who intones: "Oh, darn it, I burnt the pot roast!" It's not a dish that I ate much growing up, eating--as we did--most of our meals out. My first real pot roast memory, actually, comes from Atlanta. I ordered pot roast at one of my favorite, kitschy restaurants there--Agnes & Muriel's--and got very sick afterwards. I don't blame Agnes & Muriel's, but I did blame pot roast. I avoided it for years. Then, a few weeks ago, one of the eminent food world figures that I follow on Twitter--John "Doc" Willoughby…

  • Steam-Scrambled Eggs

    Adam Roberts
    13 Nov 2009 | 8:54 am
    Those of you with cappuccino makers, may I have your attention? I have a weekend project for you. When you make your scrambled eggs this weekend, instead of melting butter in a pan, beating the eggs with a fork, plopping them into the foamy fat and stirring them round and round, why not find inspiration in the picture above? Those eggs, you see, are the work of renowned New York chef Jody Williams. I ate them last Sunday with my friend Jimmy at her lovely little restaurant, Gottino, and they were so cloud-like and delicious I thought they might float right off the plate. But the best part was…

  • Lunch with Lidia Bastianich (and my dad)

    Adam Roberts
    11 Nov 2009 | 7:34 am
    It's my fault, really. My parents were in town and my mom asked me, early in the week, if I'd babysit my dad for lunch on Tuesday while she met some of her friends. I said, "Sure." Then, the day before, I received a confirmation e-mail from Lidia Bastianich's publicist reminding me of a lunch scheduled at Lidia's restaurant Felidia the next day. I'd RSVPed for two (I was going to bring a more talented photographer friend (why? see picture above)) and so, after some clever thinking, I decided to take my dad. "What is this again?" asked my dad when I told him about it. "Who is this person?"…
 
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    Steamy Kitchen: recipes and cooking

  • Review: How to Dry Age Steaks with Drybag

    SteamyKitchen
    19 Nov 2009 | 7:27 am
    I know we haven’t even reach one major holiday and I’m already going to ask you to start planning ahead for your next one, whether it’s Christmas, New Year’s, etc. By then, you’ll probably be turkey’d out, so let’s talk beef. Specifically dry-aged beef. We celebrate Christmas or Chrismukkah with family and our neighborhood friends, and the one thing that’s on the dinner table every single year is steaks or standing rib-roast that I’ve dry-aged at home. I’m too cheap to buy it professionally aged (especially since we usually feed…

  • Pasta, Bacon and Peas

    SteamyKitchen
    17 Nov 2009 | 7:00 am
    I feel like that commercial for Beggin’ Strips… baconbaconbaconbacon…BACON! It’s a recipe I’ve adapted from Marcus Samuelsson’s brand new book, New American Table….recipe for Pasta, Bacon and Peas at Steamy Kitchen on TLC.

  • Here’s to good friends

    SteamyKitchen
    15 Nov 2009 | 9:59 am
    I never thought that I’d miss washing dishes in my kitchen…but after 12 days on the road, not only did I long for my own dish sponge (we all have personal relationships with our favorite dish sponge brand, right!? RIGHT!????) but I also missed my beloved rice cooker. Of course I missed my children dearly…so much that we’re not gonna talk about that right now. But thank goodness for wonderful friends like Diane and Todd, who generously opened their home to host a party for me. The home was filled with good friends (do you see Matt and Adam in photo #2?), TONS of food…

  • Pioneer Woman’s Buttermilk Biscuits

    SteamyKitchen
    11 Nov 2009 | 8:56 am
    Must. Make. These. Or let him… Make them for you. You might as well add flour and buttermilk to your grocery list right now. Read more Pioneer Woman’s Buttermilk Biscuits Recipe on Steamy Kitchen on TLC. NEWS FLASH! The Good Bite team has announced their semi-finalists for the Quaker Awaken Your Senses Challenge! Vote for who wins $10,000 to give to their favorite charity!

  • Pan-Fried Pumpkin Gnocchi with Brown Butter Sage

    SteamyKitchen
    9 Nov 2009 | 9:50 am
    This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn” Two throaty letters THAT close together sometimes scare me too. But I promise you, it’s not bad at all. Here, let me hold your hand and walk you through it. 1. Mix together some canned pumpkin, lemon zest, salt, ricotta cheese, egg yolk and grated parmesan. In a separate bowl, add the flour. Now,…
 
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    Epicurious

  • Best-Loved Recipes for Holiday Parties

    Kevon
    20 Nov 2009 | 11:45 am
    Celebrate with cocktail-party bites and beverages: These Epicurious recipes received high marks from our loyal users--comments and tips included.

  • Have a Veggie Thanksgiving

    Kevon
    20 Nov 2009 | 10:30 am
    Trying out a couple of these meat-free recipes will not only please vegetarian guests, it will also enhance your culinary repertoire.

  • Delicious Dinners in a Flash

    Kevon
    19 Nov 2009 | 12:30 pm
    For families on the go, exotic dinners may seem stressful. We have a solution: an Armenian-style veggie stew.

  • One Thing No Tailgate Should Be Without

    Kevon
    19 Nov 2009 | 10:45 am
    Drinks are an essential part of any good pregame celebration--pack plenty to satisfy your crowd.

  • Homemade or "Faux-Made" Edible Gifts

    Kevon
    18 Nov 2009 | 11:44 am
    Whether you make it, buy it, or buy it and make believe you made it, your friends and family will be thrilled.
 
 
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    dimsumdolly

  • Best Birthday Present Ever

    DSD
    14 Nov 2009 | 2:33 am
    My dearest sister (that's us in the photo like eons ago) on the left gave me the best birthday present ever. On Thursday morning I was chatting online with her and saying how depressed I was at the thought of spending my 31st birthday alone in HK on Sat (i.e. today). She, bless her, then said she'd buy a ticket for me to go back. And she did it there and then. And so I found myself on a Jetstar flight last night on my way back to Singapore. I touched down at 12.20am and got home at 1am. I was then up at 7am, and then found myself at Tanjong Beach at 9am paddling with my Singapore teammates.

  • Bao Dim Sin Seng 包點先生

    DSD
    11 Nov 2009 | 8:00 am
    I happened to be walking along Aldrich Street in Shau Kei Wan (筲箕灣 - a district to the northeastern side of Hong Kong Island) and I came across Bao Dim Sin Seng 包點先生 - a shop that specialises in steamed buns. I was very taken by the wide selection of buns in the shop and couldn't resist taking a few snapshots. I loved the shop signage Different types of Mantou (饅頭) or steamed buns. There are ones filled with spring onions, while others are plain, and others have chocolate etc. What a variety! See the bakers at work behind glass screens in the shop The purple buns are my…

  • Tai O

    DSD
    5 Nov 2009 | 8:00 am
    One of my oldest and best gal pals, Des, came to visit a couple of weeks ago over the weekend. It's so nice to see a familiar face and great to be able to indulge in girly chat. One of the places we went to was Tai O, a fishing town in an obscure part of Lantau Island. The town is known as the 'Venice of Hong Kong' but trust me, it's a rather poor cousin of the Italian city. Nonetheless, Tai O is not without its charm and tourists flock there despite the journey being quite a trudge from either Tung Chung MTR station or the Mui Wo ferry terminal. Here are some snapshots from Hong Kong's…

  • Life is a series of waves

    DSD
    2 Nov 2009 | 8:08 am
    A shot taken in Sai Kung, Hong Kong, during one of my hikes I watched a Taiwanese idol drama recently (偶像剧) recently (fyi, best not to watched these too often as it really skews your idea of reality). 败犬女王 (My Queen) was about a romance between a younger man and older woman. More on that and the derogatory term (败犬) in another post! Anyway, one of the things that stuck in my mind in one of the episodes was an analogy drawn about how life is like a series of waves. The male protagonist (played by the very cute Ethan Ruan) was writing a postcard from Hawaii, where he had gone…

  • Double Deer Stream Trek

    DSD
    29 Oct 2009 | 9:04 am
    I went stream trekking along Double Deer Stream in Sai Kung last Sunday. It was an awesome hike and I've concluded that Sai Kung is one of the most beautiful areas in Hong Kong. Here are some snapshots. Campers at the beach where we started our hike The first rock pool we came across along our trek Two of the guys scaling the second rock pool along our way If you look carefully you can see me making my way across the rocks in my red bikini towards the jumping spot I can never back away from such challenges. So I stepped off the cliff that was about 10 metres in height without spending too…
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    UMAMIMART

  • PDT Cocktail Time at Beretta (SF)

    kayoko
    20 Nov 2009 | 7:06 am
    Photos by Travis LoDolce.Now tell me: why oh why would I ever move back to NYC when all of its wondrous gems can come to ME!!! When I heard last week that PDTman John Deragon would be guest bartending at the popular SF joint Beretta for ONE NIGHT ONLY, I screamed a silent hooray (!), and stopped over with Vanessa and Travis for a nightcap. And a pizza. Um, make that two pizzas.PDT is an awesome little speakeasy in the East Village in NYC. This tiny bar resides within a hotdog shop on St. Mark's Place and you can only get in via an old skool phone booth. It stands for (P)lease (D)on't (T)ell,…

  • A Belly-Warming Food Event (NYC)

    Yamahomo
    19 Nov 2009 | 7:29 pm
    Japanese Hot Pots to Warm Your SoulThursday, December 8 @ 6:30 pmJapan Society (333 E. 47th St., NYC)In Japan, winter time dinner means nabe (hot pot). I already know you're thinking right now, "Let's do nabe tonight!" It's such a heartwarming meal, and it's almost necessary during the winter months in Japan since homes don't usually have central heating. It's easy to prepare, tasty, warm and just perfect.Japan Society is hosting a program with Matsuri restaurant's head chef Tadashi Ono, and food journalist Harris Salat, co-authors of Japanese Hot Pots: Comforting One-Pot Meals. The program…

  • Kitchen Improv (Borderline Gross Edition): Kimchi Pasta

    kayoko
    19 Nov 2009 | 9:25 am
    Remember when I made kimchi fried rice? It has become my staple meal when I feel ultra lazy. Read: ALL THE TIME.So how panicked was I when I went to the kitchen yesterday to take out all the precious ingredients out of the fridge, but then realize that I was missing RICE.Epic FAIL. As @Jerkey pointed out, "What self-respecting Japanese person does not have rice at hand at all times??"Apparently, this Japanese person.I literally didn't have anything to eat other than kimchi, sausages, egg, green onions and... PASTA?!?!??? Could I do it? More importantly, should I do it? It really sounded…

  • Happy Hour: Sherry Baby!

    Paystyle
    18 Nov 2009 | 3:56 pm
    "A good Sherris-Sack...ascends me into the brain; dries me there all the foolish, and dull, and crudy vapours which environ it, makes it apprehensive, quick, inventive, full of nimble, fiery and delectable shape, which delivered o'er to the voice which is the birth, becomes excellent wit."--Shakespeare's FalstaffIt would come as a great surprise to Sir Falstaff that his beloved "Sherris-Sack," or Sherry as it's now called, is no longer coveted the way it was during his time. Although it's now widely considered the stuff grandmothers drink on Sundays after church, the wine produced in the…

  • burritoporn: Juanita's Taco Shop (SD)

    kayoko
    18 Nov 2009 | 10:45 am
    Years ago, Kristi took me to Juanita's for a burrito and to this very day, I still fantasize about it. So of course it was the first place I asked her to take me as soon as I landed in San Diego. They put fries in the burrito!!! Reason #1 to move to SoCal.You could imagine my indecision.The California Burrito has landed. No-frills white paper plate. Look at this tortilla! So soft, dotted with wart-like crevices and freckles. Like the surface of the moon.BURRITOPORN WARNING (proceed with caution).Carnitas, cheese, cilantro, sour cream. Do you see the fries??? This will definitely be at my Last…
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    Culinary Media Network

  • Fields of Gold Cocktail

    info@culinarymedianetwork.com (Culinary Media Network)
    20 Nov 2009 | 5:00 am
    A heavy cocktail, much like a hearty soup, was created to the tune of the festive season. It reveals itself, as “Fields of Gold.” Corn paired with the musky sweetness of honeydew melon, leads the way in this unusual drink, which highlights the cocoa flavor of the vodka and rounded cane flavor of the white rum. The consistency is thick, so try this as an alcoholic intermezzo! 4 servings Ingredients 1 cup freshly steamed sweet corn kernels 3 ounces freshly diced raw avocado 12 ounces freshly juiced honeydew melon 3 ounces white rum 2 ounces chocolate-flavored Russian vodka Total: about 21…

  • Rias Baixas: Val do Salnes

    info@culinarymedianetwork.com (Culinary Media Network)
    19 Nov 2009 | 6:10 pm
    My tasting tour of Rias Baixas led to a wonderful discovery: The female winemakers in this region have made an indelible impression upon the quality of the wines and the respect Albariño grapes have earned internationally. I spent an afternoon at Pazo de Señoráns with Marisol Bueno, one of the founders of the Albariño D.O., along with her daughter Vicky and their team to learn the history behind the creation of the appellation. Like many of the smaller wine regions around the world, Marisol wanted to showcase the grapes inherent to Rias Baixas, taking advantage of the terroir of Galicia…

  • Sensually Satisfying Sage

    info@culinarymedianetwork.com (Culinary Media Network)
    19 Nov 2009 | 5:00 am
    a test kitchen dossier Cur moriatur homo cui Salvia crescit in horto? (Why should a man die whilst sage grows in his garden?) - Medieval saying FoodStuff: Sage Etymology Salvia officinalis – Derived from the Latin salvere, meaning “to be saved,” as in ancient times, sage was held as a medicinal plant. This name was corrupted popularly to sauja and sauge (the French form), and sawge in Old English, which has become our present-day name of sage. Area of Origin Northern shores of the Mediterranean coast. Sage grows wild in areas with limestone formation and very little soil all along…

  • Turkey Gumbo

    info@culinarymedianetwork.com (Culinary Media Network)
    18 Nov 2009 | 5:00 am
    Gumbo is a traditional dish served in the South. There are many variations of the dish, but this one uses dark meat turkey instead of the traditional sausage and shrimp. To spice it up, we’ve added andouille sausage to accompany the standard okra, onion, celery and green pepper. This is an easy and delicious one-pot meal, and great way to take advantage of your leftover Thanksgiving turkey. 6 servings Ingredients 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 cup onion, chopped 1 cup celery, chopped 1 cup green bell pepper, chopped 4 cloves garlic, minced ¼ cup water 1 (14.5…

  • RP222: Gluten-Free Thanksgiving

    info@culinarymedianetwork.com (Culinary Media Network)
    17 Nov 2009 | 9:37 pm
    ReMARKable Palate #222: Gluten-Free Thanksgiving I speak with Mike Lee, Founder of an innovative new website called GLING.com, a social media community dedicated to the Gluten-Free lifestyle. Gling has published a Thanksgiving menuzine filled with gluten-free recipes for Thanksgiving, and it’s just in time for the festivities next week. I speak with Mike about strategies for making the holiday gluten-free! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
 
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    Rasa Malaysia: Easy Asian Recipes

  • Beech Mushrooms Recipe

    Rasa Malaysia
    20 Nov 2009 | 6:27 pm
    In my Asian market, there are always abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, drumstick mushrooms, etc. I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown. This week,... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Cooking with Chef Robert Danhi

    Rasa Malaysia
    17 Nov 2009 | 3:14 pm
    As a home cook without any formal culinary training, I have always intrigued by the thought of cooking side-by-side with a chef, a real chef. As a “Top Chef” and “Iron Chef” TV junkie, I watch with envy when the crew help the chef churning out dishes upon dishes of seriously... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Butter Cookies Recipe

    Rasa Malaysia
    14 Nov 2009 | 11:21 pm
    How time flies. It was just like yesterday when the world was gearing up for Y2K bug and the potential millennium meltdown; fast forward 10 years, we are counting down to 2010, and 45 days left on 2009. It’s almost that time of year again…(get butter cookies recipe after the jump) I... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Shrimp Dumplings (Har Gow/虾饺)

    Rasa Malaysia
    11 Nov 2009 | 11:08 am
    Today, I wanted to introduce you to the sweet and adorable Shao of FriedWontons4U. Twitter has become a great platform to discover new food blogs and I found FriedWontons4U a few months ago. FriedWontons4U chronicles Shao’s cooking and travel adventures. Shao came from Guangzhou—the... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Bibimbap Recipe

    Rasa Malaysia
    9 Nov 2009 | 5:22 pm
    Last week, I published the first ever Korean recipe on Rasa Malaysia and confessed to the world that I am a total klutz when it comes to Korean food. Debra Samuels, coauthor of “The Korean Table” came to my rescue. She encouraged me to learn about Korean cooking and sent me her... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.
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    101 Cookbooks

  • Tempeh Curry

    heidi@heidiswanson.com
    20 Nov 2009 | 9:32 pm
    I'm writing this as I'm eating dinner, which is not something I normally do. But I think this is one of those recipes that a lot of you are going to like, and I'm feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin's recipes from I Am Almost Always Hungry - her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and was cobbling together a hearty, vegetarian version of her recipe with tempeh. It wasn't at all complicated, just an onion sauteed with a short list of spices, diced tomatoes, a splash of cream, and…

  • Orange and Oat Scones

    heidi@heidiswanson.com
    15 Nov 2009 | 4:10 pm
    I spent most of the week under my favorite blanket on the couch - sniff, cough, cough, sniff, sneeze, repeat. The good news is I'm on the mend, and after a short walk today something tells me I wasn't alone in my misery. It seems as if half the city is coughing into their elbows. So yeah, last week was all about the small victories for me - going downstairs to get the mail, finishing a load of laundry (as in one), writing letters, and eventually, as I was starting to feel better, making a batch of orange and oat scones from the My Nepenthe cookbook. If only you could have been there when they…

  • Favorite Cookbooks: Harris Salat

    heidi@heidiswanson.com
    11 Nov 2009 | 5:43 pm
    I met Harris Salat on an Oldways trip to Puglia, Italy in 2006. He's a straight-up New Yorker, and the east coast yin, to my west coast yang. Which, come to think of it, might be why we get along so well. I suspect many of you have read articles written by Harris, he writes for some of the big guns -- The New York Times, Saveur, Gourmet until recently, and Salon. One of his beats is Japanese cuisine. He travels there regularly and has trained in Japanese restaurant kitchens in New York and Tokyo. On top of his freelance writing, he also co-authored both Takashi's Noodles and Japanese Hot…

  • Autumn Potato Salad

    heidi@heidiswanson.com
    6 Nov 2009 | 4:55 pm
    I did that thing the other night, Halloween actually, where you're invited to a party and can't decide exactly what to bring. At first I said I'd bring a hearty salad of some sort, but as soon as I heard the word salad leave my mouth, ideas for savory tarts started flitting around my brain. And wow, is that a pâte sucrée tart shell in the freezer? Maybe I should make something with that. I also decided, right around the same time, that it would be a good idea to bake cookies for trick-or-treaters instead of handing out candy. I was looking at a long day in the the kitchen for sure. I got an…

  • Broccoli Cheddar Soup

    heidi@heidiswanson.com
    1 Nov 2009 | 3:59 pm
    I'm going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don't find that to be true when it comes to soup of the broccoli variety. Am I alone here? Day-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn't be simpler to make, and it's perfect for those times when I feel like I need something with a serious nutritional punch - say, the day after a sweet-packed Halloween. I give the…
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    Chef Mark Tafoya: ReMARKable Palate

  • RP222: Gluten-Free Thanksgiving

    remarkablepalate@gmail.com (Mark C. Tafoya)
    17 Nov 2009 | 9:37 pm
    ReMARKable Palate #222: Gluten-Free Thanksgiving I speak with Mike Lee, Founder of an innovative new website called GLING.com, a social media community dedicated to the Gluten-Free lifestyle. Gling has published a Thanksgiving menuzine filled with gluten-free recipes for Thanksgiving, and it’s just in time for the festivities next week. I speak with Mike about strategies for making the holiday gluten-free! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

  • Chef Mark on “From Hawaii With Love”

    remarkablepalate@gmail.com (Mark C. Tafoya)
    13 Nov 2009 | 5:53 pm
    Pineapple Meets Big Apple I had the pleasure of being the special guest this week on “From Hawaii With Love” a podcast hosted by Jenny Fujita and Joy Koerte which celebrates the beauty and culture of the Aloha State. The topic was “Pineapple meets Big Apple”, and we spoke about my recent adventure discovering the foods of Hawaii, and how Hawaiian cuisine has influenced foods on the mainland. I also spoke about our Gilded Fork Cookbook and offered some entertaining tips. You can find all their shows on www.fromhawaiiwithlove.com

  • Quick Bites Wales: Cardiff Castle

    remarkablepalate@gmail.com (Mark C. Tafoya)
    12 Nov 2009 | 10:30 am
    Chef Mark takes one last look at Wales through the grounds of the Cardiff Castle, a gem at the center of the old town of Cardiff. A production of the Culinary Media Network. www.culinarymedianetwork.com

  • RP221: Balancing Food and Fitness

    remarkablepalate@gmail.com (Mark C. Tafoya)
    10 Nov 2009 | 9:04 pm
    ReMARKable Palate #221: Balancing Food and Fitness This week, I speak with Chef Donna Mintz of Basil & Barbells. Donna has been a personal chef and Personal Trainer for years, and is now expanding her business into holistic health counseling, and she joins me to discuss ways that Americans can achieve balance between food and fitness. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

  • RP220: Innovative Japanese Cuisine

    remarkablepalate@gmail.com (Mark C. Tafoya)
    3 Nov 2009 | 10:34 pm
    ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip,…
 
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    Culinary Media Network

  • Fields of Gold Cocktail

    cpn@gildedfork.com (Culinary Media Network (TM))
    20 Nov 2009 | 5:00 am
    A heavy cocktail, much like a hearty soup, was created to the tune of the festive season. It reveals itself, as “Fields of Gold.” Corn paired with the musky sweetness of honeydew melon, leads the way in this unusual drink, which highlights the cocoa flavor of the vodka and rounded cane flavor of the white rum. The consistency is thick, so try this as an alcoholic intermezzo! 4 servings Ingredients 1 cup freshly steamed sweet corn kernels 3 ounces freshly diced raw avocado 12 ounces freshly juiced honeydew melon 3 ounces white rum 2 ounces chocolate-flavored Russian vodka Total: about 21…

  • Rias Baixas: Val do Salnes

    cpn@gildedfork.com (Culinary Media Network (TM))
    19 Nov 2009 | 6:10 pm
    My tasting tour of Rias Baixas led to a wonderful discovery: The female winemakers in this region have made an indelible impression upon the quality of the wines and the respect Albariño grapes have earned internationally. I spent an afternoon at Pazo de Señoráns with Marisol Bueno, one of the founders of the Albariño D.O., along with her daughter Vicky and their team to learn the history behind the creation of the appellation. Like many of the smaller wine regions around the world, Marisol wanted to showcase the grapes inherent to Rias Baixas, taking advantage of the terroir of Galicia…

  • Sensually Satisfying Sage

    cpn@gildedfork.com (Culinary Media Network (TM))
    19 Nov 2009 | 5:00 am
    a test kitchen dossier Cur moriatur homo cui Salvia crescit in horto? (Why should a man die whilst sage grows in his garden?) - Medieval saying FoodStuff: Sage Etymology Salvia officinalis – Derived from the Latin salvere, meaning “to be saved,” as in ancient times, sage was held as a medicinal plant. This name was corrupted popularly to sauja and sauge (the French form), and sawge in Old English, which has become our present-day name of sage. Area of Origin Northern shores of the Mediterranean coast. Sage grows wild in areas with limestone formation and very little soil all along…

  • Turkey Gumbo

    cpn@gildedfork.com (Culinary Media Network (TM))
    18 Nov 2009 | 5:00 am
    Gumbo is a traditional dish served in the South. There are many variations of the dish, but this one uses dark meat turkey instead of the traditional sausage and shrimp. To spice it up, we’ve added andouille sausage to accompany the standard okra, onion, celery and green pepper. This is an easy and delicious one-pot meal, and great way to take advantage of your leftover Thanksgiving turkey. 6 servings Ingredients 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 cup onion, chopped 1 cup celery, chopped 1 cup green bell pepper, chopped 4 cloves garlic, minced ¼ cup water 1 (14.5…

  • RP222: Gluten-Free Thanksgiving

    cpn@gildedfork.com (Culinary Media Network (TM))
    17 Nov 2009 | 9:37 pm
    ReMARKable Palate #222: Gluten-Free Thanksgiving I speak with Mike Lee, Founder of an innovative new website called GLING.com, a social media community dedicated to the Gluten-Free lifestyle. Gling has published a Thanksgiving menuzine filled with gluten-free recipes for Thanksgiving, and it’s just in time for the festivities next week. I speak with Mike about strategies for making the holiday gluten-free! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
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    Alice Q. Foodie

  • Lotus of Siam - Las Vegas

    Alice Q. Foodie
    19 Nov 2009 | 11:21 am
    It's always fun to find a place that feels like a secret, even if it isn't really one anymore. On our last two trips to Vegas we've gone "fancy" one night with L'Atelier at Joel Robuchon, and more casual on the other with Lotus of Siam - an unassuming Thai restaurant off the strip that has become a can't miss destination for foodies. LOS, as it's known for short, owes its fame not only to word of mouth, but to a series of rave reviews from food critics that began appearing shortly after it opened. The restaurant has thoughtfully lined an entire wall of the tiny waiting area with them, giving…

  • Zirk Ubu "Adrift" at Sushi this Weekend

    Alice Q. Foodie
    17 Nov 2009 | 10:54 am
    If you're in San Diego and looking for something cool to do this weekend, consider checking out Zirk Ubu's show "Adrift" in Sushi's performance art space downtown. Zirk Ubu combines performance art, circus skills, puppetry, and story-telling to create a wacky, artful, sexy, shocking, delightful and impressive show. We became instant fans after seeing them at the Sushi Red Ball this summer.Despite the fact that it's a circus, it's not for kids - 18 and over only. Thursday night is a "pay what you can" preview, and they're doing shows on Friday and Saturday night at 8, and Sunday at 7. Tickets…

  • Nikki McClure

    Alice Q. Foodie
    13 Nov 2009 | 9:43 am
    I've fallen in love with the work of artist and illustrator Nikki McClure. She works in papercuts, which I find impossible to resist, and I love her simple but evocative themes: family, crafts, tasks, the weather... ... they convey such beauty and emotion ...Recently, I picked up this accordion foldout postcard book at the SF MOMA. When I unfurled it in the store, a woman immediately walked up to ask me where I found it. I don't think I will ever be able to bring myself to tear any of the cards out - they look so beautiful together.I've since found a great source for her merchandise online at…

  • Two Decadent Vegan Dessert Recipes - Twix Bars and a Bonus Surprise

    Alice Q. Foodie
    11 Nov 2009 | 9:37 am
    As promised, I am back with the recipe for the Vegan Twix Bars. As a bonus, I also have another decadent vegan dessert that might actually be better than the Twix. If you can believe that.It's a pity I don't have a picture, but it was a Chocolate Pudding Pie, based on this post from Deb. It involves copious amounts of coconut milk - the rich, full-fat kind - so neither of these are diet recipes, but they're not meant to be. Dessert is an indulgence and should be enjoyed as such, even by vegans.Vegan baking and dessert-making are of course hampered by the fact that no butter, cream, milk or…

  • Homemade Twix Bars and 100 Other Vegan Delights

    Alice Q. Foodie
    9 Nov 2009 | 12:00 am
    While I can't honestly say I'm giving serious thought to going completely vegan, I am the first to admit that I think we should treat the food we eat from animals with greater reverence. It's all too easy to forget about the messy process that comes before that hunk of flesh (or butter or cheese) hits the table, and that's the way most people like it, frankly.For those who know the truth and have given it some thought though, it's more complicated. If we can't hand feed our own pigs or milk our own cows, the best we can do is buy the most conscientiously prepared animal products we can find…
 
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    Simply Recipes

  • Pumpkin Cheesecake

    19 Nov 2009 | 6:47 am
    This is one righteous pumpkin cheesecake. (Hmm, now that I think about it, what does that mean? I have visions of Alvin the Chipmunk taking a bite of this cake and squeeking "Righteous!") It's tall, it's proud, it's creamy. It loves being bathed in caramel sauce and whipped cream. It's what happens when a New York cheesecake decides to dress up for Halloween. For years my mother has been asking me to make a cheesecake for her (she is a "cake girl" and cheesecake her favorite cake), and for years I've declined (until now), because the whole process just seemed too complicated. Well frankly, it…

  • Turnip Gratin

    16 Nov 2009 | 10:46 pm
    I'm guessing that you are either a turnip lover or not. Turnips aren't one of those happy-go-lucky neutral vegetables, like green beans for example, that seem to get along with everyone. No, turnips have a bit more "I dare you to eat me" attitude, that unfortunately ends up keeping too many people away from them. Well, if you are a turnip lover, you should be drooling right now, just with the very concept of this turnip gratin, a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese. You will not be disappointed (at least I hope you won't). If…

  • Pasta with Butternut Parmesan Sauce

    13 Nov 2009 | 10:34 pm
    One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called "winter" squash when it first makes its appearance in the fall? Perhaps because if stored in a cool place, they'll last several months, well into winter. Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most "canned pumpkin" that we use to make pumpkin pie is actually made with a variety of pumpkin more akin to butternut squash than to the pumpkins we use for jack-o-lanterns. (See Canned…

  • Sloppy Joes

    10 Nov 2009 | 11:00 am
    From the recipe archive, a warm dish for a chilly day! ~Elise Just hearing the words "sloppy joe" from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design. I've been waiting to make this when my nephew was in town because sloppy joes really are a quintessential kid food. Well the kid is here, and after he explained to me that he didn't like tomatoes with his hamburger and he wanted his onions on top, and I explained to him that sloppy joes are made with the onions mixed in with the beef, and he eats…

  • Brussels Sprouts with Black Bean Garlic Sauce

    6 Nov 2009 | 1:22 pm
    Please welcome guest author Garrett McCord of Vanilla Garlic as he shares one of his favorite quick and easy brussels sprouts recipes. ~Elise "It's funky. Abrasive. It's not afraid to get in your face and call your mama ugly." That's how black bean garlic sauce was first described to me. I was one of the RA's in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent. The aroma was so thick you could suck it in and…
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    Simply Stated

  • Do You Always Serve Turkey for Thanksgiving?

    kathleenharris
    16 Nov 2009 | 8:28 am
    I was struck by three things at the grocery story yesterday: 1) the vast number of couples shopping together (my husband hates to go grocery shopping), 2) how many people were already picking up all the fixings for Thanksgiving dinner and 3) the surprisingly high number of conversations at the meat counter about possible alternatives to turkey: rack of lamb, pot roast, and duck, to name a few. I'm not a huge fan of turkey--I much prefer a plate full of sides. So I'm wondering, have you ever skipped serving a turkey? Obviously, vegetarians don't eat turkey, but…

  • Are You A Sometimes Vegetarian?

    lygeia_grace
    10 Nov 2009 | 3:03 pm
    For a long time, I’ve been an unapologetic meat eater. Yes, I care about the conditions under which an animal is raised--but the very idea of eating the animal was a given. (Not surprising I suppose, considering that when I was growing up one of my father’s favorite dishes was tripe and trip to Chinatown for snails in black bean sauce was a treat for my sister and me.) But lately, I’ve started to reconsider my family’s meat-centric diet. I attribute my change of heart to the recent spate of articles (including this one I worked on for Real Simple) linking the livestock industry with…

  • Real Simple Best Recipes Cookbook Giveaway

    kathleenharris
    30 Oct 2009 | 9:00 am
    Calling all Real Simple recipe lovers: We just released a beautiful new cookbook of favorite easy, delicious meals (check out 10 featured recipes from the book). Update: Thanks so much for your excitement about the cookbook! We had an overwhelming response. The first 25 respondents have been emailed. We will try to get a few more copies to give away. Stay tuned. Here's the even more exciting news: The first 25 people to reply to this post will receive a free copy of Real Simple Best Recipes: Easy Delicious, Meals. We will contact the winners using the email address you used to comment.

  • The Best College Food

    kathleenharris
    12 Oct 2009 | 1:35 pm
    Do you have fond memories of your college dining hall? What I remember most from my first meal at Northwestern was the cereal bar. I'm a total cereal junkie and loved having the freedom to create my own bowl of Cap'n Crunch, Lucky Charms, and granola (to be healthy, of course)...for dinner. Other than that, I don't particularly remember being wowed over by gourmet catering. But then again, things always improve after you graduate...or at least it always seems like that. Still, Northwestern didn't make The Daily Beast's list of the country's top 15…

  • The Cookie Recipe that Caused Quite a Commotion

    kathleenharris
    9 Oct 2009 | 11:15 am
    I recently asked our Facebook fans to share their favorite Real Simple cookie recipe. However, the conversation took quite an interesting turn. Hillary D., the first respondent, shared her cookie secret: "Cake mix of choice...half can of sweetened condensed milk, three eggs and Voila! The perfect cookie dough!" This simple recipe quickly elicited an amazing response: some questions (Can you roll them? What temperature do you cook them at?) and others spouted pure praise ("Hillary D. for president!"). Check out the entire discussion on Facebook. To answer the call of…
 
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    Food & Wine: Articles

  • Weekly Meal Planner: December 26, 2009-January 1, 2010

    17 Nov 2009 | 5:09 pm
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our weekly meal planner. E-mail: 26 27 28 29 30 31 1 Saturday, December 26 Daily Menu Greek Baked Pasta (left) Greek Salad Broccoli, Shiitake and Red Onion Roast Crusty Bread Chocolate-Hazelnut Baklava Sunday, December 27 Daily Menu Lamb Chops with Parsnips (left) Braised Green Beans with Tomatoes and Garlic Green Salad with Nutty Vinaigrette Maple Custards with Sugared Pecans Monday, December 28 Daily Menu Smothered …

  • Weekly Meal Planner: December 19-15, 2009

    17 Nov 2009 | 4:56 pm
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 19 20 21 22 23 24 25 Saturday, December 19 Daily Menu Choucroute Garnie (left) Boiled potatoes Steamed Leeks with Mustard–Shallot Vinaigrette Tarte Tatin   Plus: 12 Days of Holiday Baking Sunday, December 20 Daily Menu Meat Loaf with Red Wine Glaze (left) Roasted Broccoli with Lemon, Pine Nuts and Basil White Beans in Tomato Sauce Lemon Pudding Cakes   Plus: 12 Days of …

  • Weekly Meal Planner: December 12-18, 2009

    17 Nov 2009 | 4:38 pm
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 12 13 14 15 16 17 18 Saturday, December 12 Daily Menu Lasagna-Style Baked Pennette with Meat Sauce (left) Salad of Mixed Greens with Mushroom Vinaigrette Smoky Kale and Olives Frozen Chocolate-Chip Meringata Sunday, December 13 Daily Menu Lentil and Swiss Chard Soup (left) Watercress and Cucumber Salad with Creamy Sherry Vinaigrette Crusty Bread Deep, Dark Chocolate Pudding Monday, …

  • Weekly Meal Planner: December 5-11, 2009

    17 Nov 2009 | 3:20 pm
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 5 6 7 8 9 10 11 Saturday, December 5 Daily Menu Osso Buco with Citrus Gremolata (left) Mushroom Orzotto Mixed Greens with Olive Vinaigrette Rustic Pear and Hazelnut Crostata Sunday, December 6 Daily Menu Kibbe in Yogurt Sauce (left) Parsley Salad with Pine Nuts and Lemon-Tahini Dressing Buttery Couscous Monday, December 7 Daily Menu Ham, Soppressata and Two-Cheese Stromboli (left) …

  • Weekly Meal Planner: November 28-December 4, 2009

    17 Nov 2009 | 3:09 pm
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 28 29 30 1 2 3 4 Saturday, November 28 Daily Menu Spiced Smoked Ham with Mango-Cranberry Chutney (left) Butternut Squash-Polenta Gratin Chipotle and Tamarind-Braised Collard Greens Coconut Pavlovas with Tropical Fruit Sunday, November 29 Daily Menu Eggplant and Potato Curry (left) Steamed white rice Monday, November 30 Daily Menu Chicken Cutlets with Green Olive and Currant Pan Sauce …
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    Portland food and drink

  • Thanksgiving Dinner Roundup 2009

    Food Dude
    19 Nov 2009 | 4:47 pm
    Don’t know where to go for Thanksgiving dinner this year? Here is our complete list from every press release I’ve gotten this year. I’ve also included some businesses selling turkeys, pies, etc. Andina: This Thanksgiving, for the first time, Rodriguez de Platt and her family will honor the holiday with a prix fixe menu featuring celebrated favorites, as well as specials that speak fluently the language of two distinct cultures. Thanksgiving at Andina will be a truly special evening, offering a three-course prix fixe dinner. Alongside many of our signature dishes, Andina is…

  • Final Call for Thanksgiving

    Food Dude
    17 Nov 2009 | 9:06 pm
    This is the final call for Thanksgiving restaurant dinner announcements. I’ll be putting together a roundup in a day or two, and if you miss it, you won’t get in. Send them to pdxfoodpress@gmail.com as usual.

  • You’re Old If…

    Food Dude
    16 Nov 2009 | 10:18 pm
    While I was having dinner with a friend a few nights ago, we were talking about things we remembered from restaurants when we were growing up. I thought it might be a fun topic of conversation. I’ll start: You’re old if.. You remember when you had to wear a jacket (and sometimes a tie) to many upscale restaurants. Most of them kept a few really “loud” sport-coats and ties in the coat-check, so everyone knew you hadn’t brought one. I remember being forced to wear a yellow checkered plaid coat one time. You remember when frog legs were on many menus, French…

  • Rumor: Ten 01 Benjamin Parks Has Left the Building

    Food Dude
    15 Nov 2009 | 9:48 pm
    Word on the street is that chef Banjamin Parks, the much-heralded replacement for Jack Yoss, has been shown the door at Ten 01. Note that this is an unconfirmed rumor, but I’m pretty darn sure. Here are the things pointed out to me that make it seem plausible: 1. His Twitter feed switched from ten01chef to Benjaminparks. Hmm… 2. His Linkedin profile shows him as an ex-employee, and looking for work. HMM…. Some of the most interesting comments from his Linkedin: “am looking for people who want to build their restaurant for the long term and run a responsible, and…

  • Troy McLarty Jumps To Ned Ludd

    Food Dude
    12 Nov 2009 | 6:39 pm
    Troy left Hula Hands in April of this year, and spent some time as part of the Laurelhurst Market team. Now comes word that he has left Laurelhurst Market for Ned Ludd. From a previous review when he was chef at Lovely Hula Hands, Troy MacLarty worked at at Alice Water’s famed Chez Panisse in Berkeley, before being lured to Portland by the much maligned Michael Hebberoy. As things began to melt down in the Hebberoy empire, he left, reappearing later at Simpatica, and finally at Lovely Hula Hands which had just moved into a much larger space. Under his capable hands, LHH rose to to the point…
 
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    An Obsession with Food

  • Vinegar Is Coming For Your Children!

    Derrick
    9 Nov 2009 | 8:21 am
    An article in the San Francisco Chronicle says, "Eating just one tablespoon a day of some vinegars can raise a young child's lead level by more than 30 percent, modeling requested by the news service shows." Which "some vinegars"? According to the article, red wine and balsamic vinegars. But not all of them. The article says, "Lead can vary widely from product to product and from batch to batch." I don't advocate feeding your children lead, of course. But this article sows so much confusion that it's hard to take it seriously. First of all, where does the lead come from? The article suggests…

  • Black Box Wines

    Derrick
    8 Nov 2009 | 3:30 pm
    The carton is tall and black. A gold, Art Deco typeface spells out the wine's name: Black Box. Inside the box, a slick, clear plastic bladder squishes about as you push your finger down on the liquid inside. Is this the future of house wine? I know boxed wine has a lot of good traits: lower cost, lower environmental impact, lower oxidation rate once the wine is opened. But it faces a tough slog against public perception. Most American wine lovers still expect boxes to contain dreck. Black Box wants to turn that around: They market their wine, which has been available since 2002, as the first…

  • Cross Post: Well, Which Is It?

    Derrick
    3 Nov 2009 | 7:52 am
    Melissa suggested I re-post this after its arrival on OWEE, even though the post is less about Julia Child and more about odd discrepancies among her biographers. The other day, I spent some time at the library, researching a particular aspect of Julia Child's career. I had an idea for a piece — which may or may not work out — and I needed to do some initial investigation. Reading through a number of her biographies, side by side, I was struck by the inconsistencies among them. For instance, Laura Shapiro's slim book Julia Child says that Mastering the Art of French Cooking only…

  • The Mechanics of Terroir, AoE 82

    Derrick
    31 Oct 2009 | 9:26 am
    I have a piece in the upcoming Art of Eating about the science behind terroir. I skipped past the vague hand-waviness of winemakers and marketing and went straight to the scientific papers that have been written on the subject to try and answer the question: How exactly does terroir feature X translate into wine feature Y? I spent a lot of time at the UC Berkeley library reading through articles from the Journal of Agricultural and Food Chemistry, the American Journal of Enology and Viticulture, and many others. And then I translated the scientific results into English. You can think of it as…

  • Mise En Place 1.1

    Derrick
    22 Oct 2009 | 7:24 am
    I'll revert back to food posts again soon, I promise. I'm pleased to announce that Mise En Place 1.1 is out on the App Store. If you've already bought a copy of Mise En Place 1.0, the update should appear in your App Store application. If you haven't bought a copy, now would be a good time, since 1.1 adds some nice features and fixes a few 1.0 bugs. Mise En Place 1.1 adds the ability to "favorite" a dish. Take an existing dish, tap on the star icon, and it will become a favorite. Then, when you want to make it again, tap Copy from Favorite when you create a dish, choose the favorite, pick a…
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    thefoodtimes

  • Catalog of woes stops food production, sales in poor countries

    20 Nov 2009 | 10:46 am
    Feds, in examination of non-agricultural factors that hinder successful production and sale of food in poor countries, learn that supply of inputs often is monopolized, and that lack of commercial law inhibits loan-making and contracts, so funds flow into government bonds rather than farming. Report on Senegal says that farmers, food traders face 'undue police interference and on-the-road shakedowns' that deter internal transport of food. Such curable woes help explain why a country where 75 percent of people work in the food business must import 70 percent of its food.(The Economist,…

  • Food, beverage sector choices can lead sustainability, says expert

    20 Nov 2009 | 7:58 am
    Food, beverage industry at forefront of sustainability because of its reliance on agricultural goods and the mostly small-scale farmers who produce them, food systems expert says. Retailers drive consumer demand and are powerful in setting terms for suppliers and choosing them but they don't have to substantially change operations. Food ingredients companies make specific choices about how to meet demands of companies, and can help provide long-term stability in community by choosing to invest in community. (By Jess Halliday , nutraingredients.com/Decision News Media, 2009-11-20)

  • Senator wants BPA ban in food containers for young children

    18 Nov 2009 | 4:55 am
    New York senator proposes ban of BPA (bisphenol A) in food packaging for children aged three and younger. Under BPA-Free Kids Act, children's food, beverage containers containing BPA would be considered a banned hazardous substance; bill also would allow for appropriation of $25 million over five years to fund research into effects of BPA exposure on all age groups and pregnant women. And: BPA commonly found in in coatings for inside of cans containing foods, in water bottles, baby bottles and some dental fillings (click 'See also'). (By Rory Harrington, nutraingredients.com/Decision News…

  • Features: Jamie Oliver

    17 Nov 2009 | 8:55 am
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  • 16 Nov 2009 | 2:14 pm

    16 Nov 2009 | 2:14 pm
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    Bite Club

  • Worst Thanksgiving Disaster?

    BiteClubEats
    8 Nov 2009 | 12:28 pm
    From frozen-in-the-middle turkey to the family dog eating the pie, we've all had no-so-spectacular moments in the Thanksgiving annals. Tell me yours and you could win two tickets to Kendall Jackson Chef Justin Wangler's Thanksgiving how-to November 14 at the winery. Recently featured in an 8-page spread in Better Homes and Gardens, the winery chef shoes you how to do an approachable do-ahead feast that will leave you time to socialize. Or at least keep an eye on the dog.

  • Whoopie Pies

    BiteClubEats
    23 Mar 2009 | 10:52 am
    Move over cupcakes. The darling of the pastry-set these days are Whoopie Pies, a less precious, more lunchbox-friendly marriage of cake and cream.Last week, the New York Times broadcast the trend that purports to have its roots either in Pennsylvania's Amish Country (well known for tasty fare that can hold you through a barn-raising) or New England. No one is really sure.The currant appeal is clearly the pie's working-class roots. Some say the name stems from the exclamation of "Whoopie!" from happy farmers who found the cream sandwiches in their lunches. Nor'easterners are also familiar with…

  • Artisan Cheese Festival

    BiteClubEats
    18 Mar 2009 | 2:15 pm
    Aging like a fine cheddar, Petaluma's Artisan Cheese Festival turns three this year, adding even more depth and flavor to the four-day festival of dairy deliciousness.The annual gathering draws artisan fromagers Northern California and Oregon and their fans for a weekend of non-stop chatting and chewing about the wonders hand-crafted cheese. Which is actually pretty fascinating (and reaaaally fragrant), considering that the North Coast is where some of the country's best cheese is being made these days. Tickets are all but sold out, though a handful remain if you're just dying to get your…

  • Corned Beef

    BiteClubEats
    16 Mar 2009 | 2:05 am
    Despite my Irish(ish) heritage, the annual St. Patrick's Day corned beef adventure is one that I have, so far, avoided at all costs. Like a lot of other folks, wearing green, imbibing in stout beer and Irish coffee is about as Mac-involved as I really care to be. The Irish, let's face it, aren't usually known for their culinary prowess and if we're being honest here, boiling meat within an inch of its life is not my idea of good eats. Quaint and authentic yes. Delish? Not usually. Just pass the scones and oatmeal and we'll call it good.But here's the thing: Corned beef is a uniquely American…

  • First Look: Rendez Vous Bistro

    BiteClubEats
    14 Mar 2009 | 2:41 pm
    Eager eaters are already packing downtown SR's newest French bistro, chomping to see what former Emile's Creekside chef Emile Waldteufel has up his sleeve. After an extensive overhaul, it's an amazing space dominated by a large wood bar and a sunny Left Bank vibe.The menu is tres Parisian fare: from onion soup and escargot to Steak Frites, Sole Meuniere and Boeuf Bourginon. But stakes are high in this crowded field which includes contenders like K&L Bistro, Chloe's, Mirepoix and nearby Bistro 29 which have already proven their mettle. At first blush there's still some translation getting…
 
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    Cooking with Friends Blog

  • Thankful for the Open Kitchen

    kleiber@shannonhenry.com
    19 Nov 2009 | 3:49 pm
    There are people who love to cook for friends behind closed doors and emerge from the kitchen with beautiful food and drink. I’m not one of them; I prefer to have people not only peering over my shoulder but picking up a whisk to mix, or suggesting an ingredient, or of course pitching in to peel all those potatoes. I love to talk while I’m cooking and bounce around ideas, or even just chat about something entirely unrelated to food. So as I hunt and gather this week for Thanksgiving, I am thankful that I will soon have a house full of people to help in whatever way they’d like, to…

  • So Sweet Potato Fries

    kleiber@shannonhenry.com
    16 Nov 2009 | 8:04 am
    The other day, a friend and I indulged in a platter of well salted Vegan sweet potato fries at a local restaurant. While licking our fingers and swooning over each bite, we wondered why the fries were so deliciously crispy despite being baked rather than fried. 

  • Holiday House

    kleiber@shannonhenry.com
    12 Nov 2009 | 3:43 pm
    Right before thinking about the Thanksgiving holiday menu, it’s time to start planning food for houseguests that weekend. In all the hubub around the turkey, it’s easy to forget that people staying with you will also need other meals and a well-stocked refrigerator. Here are two favorite breakfasts and two favorite dinners or hearty lunches, all perfect to make-ahead with a friend for your holiday guests (you’ll be glad you did this, trust me!): Zesty Breakfast Casserole and Meaty Ziti Caprese (both found in our newsletter archives), Festive and Fruity Granola and White Chicken Chili…

  • Cooking With Friends for the Grieving

    kleiber@shannonhenry.com
    9 Nov 2009 | 10:37 am
    Last week I received an e-mail from Jo, a loyal CWF member, who shared a sad piece of local news about a devoted mother of three young children who unexpectedly passed away.

  • A Cooking Invitation

    kleiber@shannonhenry.com
    5 Nov 2009 | 9:36 am
    Sometimes a cooking invitation comes through a phone call or evite, other times a friend might just drop by or ask “have you ever made...?”
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    Start Cooking video

  • Roasted Chicken

    16 Nov 2009 | 3:00 am
    Recipe: Roasted chicken serves 4 5 pounds of chicken 2 tablespoons of seasoned salt Preheat Oven to 400 Degrees. Remove chicken from wrapper.Remove packet of giblets from inside the chicken cavity.Dry chicken with paper towels.Season outside and inside with 2 Tablespoons of seasoned salt.Place on rack in roasting pan.Bake until juices run clear.5-6 lbs chicken - cook 1 3/4 hours6-8 lbs chicken - cook 2-2 1/2 hoursAdapted from: Perdue

  • Sweet and Sour Meatballs

    2 Nov 2009 | 3:00 am
    Recipe: Sweet and Sour Meatballs serves 10 1/2 cup of minced onions 1 pound of ground veal 1 pound of ground pork 1 cup of seasoned, dry bread crumbs 2 eggs 2 teaspoons of salt 2 tablespoons of butter 2 tablespoons of olive oil SAUCE2 Tablespoons of butter, meltedOne 10-12 ounce jar of apricot jam1/2 cup of barbeque saucePreheat Oven to 350.Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.Form into 1 inch balls.Melt butter and oil in a fry pan and brown meatballs.In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and…

  • Chicken Fajitas

    19 Oct 2009 | 3:00 am
    Recipe: Chicken Fajitas serves 4 1 pound of chicken breasts - boneless1 lime 2 teaspoons of sugar 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1 teaspoon of oregano 1/2 teaspoon of cumin 1/2 teaspoon of red pepper flakes 1 medium onion sliced3 medium bell peppers - sliced 1/4 teaspoon of salt 1/8 teaspoon of black pepper 1 tablespoon of olive oil 8 flour tortillas - warmed Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.Squeeze the juice from one lime on top of the chicken.Mix together sugar, garlic powder, onion powder,…

  • Butternut Squash Soup

    5 Oct 2009 | 3:00 am
    Recipe: Butternut Squash Soup serves 4 3 1/4 pounds of butternut squash - peeled and cut into chunks1 large onion - chopped2 cloves of garlic - chopped3 tablespoons of butter 1 teaspoon of cinnamon 3 1/2 cups of chicken stock (or vegetable stock)2 tablespoons of maple syrup 1/4 teaspoon of salt 1/4 teaspoon of black pepper In a large pot melt the butter on medium temperature and add the onions. Cook the onions for about 5 minutes. Stir in the garlic and the cinnamon and cook for another 30 seconds. Add the squash and cover with 3-4 cups of stockBring pot to a boil then turn down the heat and…

  • Apple Crisp

    21 Sep 2009 | 3:00 am
    Recipe: Apple crisp serves 6 1 cup of flour 1 cup of sugar 1/2 teaspoon of salt 1 teaspoon of ground cinnamon 1/3 teaspoon of ground nutmeg 10 tablespoons of butter 6 large apples Preheat oven to 375 degrees.Blend together with a pastry blender or two kitchen knives the flour, sugar salt cinnamon, nutmeg, and butter. Set aside.Peel, core, and slice the apples. Put apples in 10-inch baking dish. Cover with flour mixture. Set baking dish on a baking sheet with sides.Bake 50-55 minutes or until apples are soft and the juices bubbly.
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    Start Cooking blog

  • How to Make Gravy

    19 Nov 2009 | 3:00 am
    Adding sinfully rich gravy to either mashed potatoes, roasted chicken (or Turkey), pork or beef turns the whole meal into a holiday treat! (And it can also be used without the excuse of a holiday!)There are many, many different ways to make gravy, using slightly different techniques and ingredients. All gravies, no matter how they are made, should have no lumps, should be smooth as silk and should have no taste of raw flour. In this post, I am going to show you how to make two different gravies – a classic all-purpose gravy and then a really quick gravy. Then, at the end of this post,…

  • Pecan Pie

    12 Nov 2009 | 3:00 am
    Pecan Pie is a holiday treat! Chock-full of nuts, it’s a splurge that requires very little preparation time. However, you will need to plan for extra time at the gym after eating this mouthwatering dessert!There are tons of recipe variations for a Pecan Pie. I’m sticking to a very classic recipe that calls for:3 Eggs1 cup of dark brown sugar1 cup of light corn syrup4 Tablespoons of melted butter1 teaspoon of vanilla extract1 1/2 cups of pecans, (6 ounces)1 frozen pie crust, (9 inch.)Many people use unsalted butter in their recipes. You actually have more control of the amount of…

  • Sweet Potato Casserole

    9 Nov 2009 | 3:00 am
    Sweet Potato Casserole is a vegetable side dish for people who say they hate vegetables. It is sweet enough to be a dessert, but since it really is a vegetable it can be paired perfectly with Roasted Chicken, turkey, and (especially) baked ham. In the USA, it is a traditional dish served with a Thanksgiving or Christmas dinner.This Sweet Potato Casserole recipe is made with canned sweet potatoes, which are much easier than using fresh sweet potatoes, which would need to get cooked first (see below).Fresh and Canned Sweet PotatoesBuying canned sweet potatoes may be a bit confusing, as it will…

  • How to: Squash

    5 Nov 2009 | 3:00 am
    Can you spot the buttercup squash? If not, read on!As autumn arrives, grocery stores and markets fill up with winter squash in all shapes and sizes. Acorn, butternut, buttercup, spaghetti … which one is which? And what do you do with them? This post will introduce you to some of the more popular members of the gourd family. Even if you don’t end up cooking with them, you can use them as seasonal decorations!How to Choose SquashWinter squash have tough, inedible skins. When buying winter squash, look for ones that are heavy and have smooth, un-dented skins with the stems still on.

  • 9 Healthy Halloween Treats

    29 Oct 2009 | 4:00 am
    It was still summer when giant bags of Halloween candy started appearing on store shelves. Then, the bakeries and cafes upped the ante, pushing the fluorescent-orange-frosted cupcakes and cookies. You're conflicted: the adult in you hates Halloween hype, but the 10-year-old still salivates at the sight of all that sweet stuff. The good news is that you and your kids can enjoy plenty of Halloween goodies without going into sugar shock. Here are some ideas for Halloween treats with a healthy twist.Veggie madness: Adam at Men in Aprons did a great job creating a Haunted Forest Platter: its got…
 
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    Spices of Life: A Video Blog about Food, Health, Lifestyle and Travel. We Educate and Entertain.

  • Easy Dinner: Roast Chicken and Tomatoes

    averagedave
    17 Nov 2009 | 5:38 pm
    Watch the Video 2:40 YouTube With Thanksgiving coming up, roast chicken is probably the last thing you want to think about, but it’s always helpful to have new ideas for easy side dishes. Roast cherry tomatoes are simple to prepare and taste delicious. Use the leftovers on sandwiches or as a topping on grilled meats or seafood. Sprinkle the top with different herbs such as fresh or dried basil or oregano before baking, then toss with cooked whole wheat pasta, grated cheese, and some greens. Add cooked meat or seafood and you have a filling and healthy meal. Enjoy the holiday! Nina

  • Roasted Cherry Tomatoes

    Debby Richards
    17 Nov 2009 | 11:50 am
    Six Servings I was introduced to roasted cherry tomatoes by a friend in London who often served them with their stems as an attractive and delicious side dish. I like to season them with oregano, but other herbs like thyme or basil are equally good. 1 ½ pounds cherry or grape tomatoes or 2 pints,  rinsed and drained 1 ½  tablespoons dried oregano 2 ½ tablespoons virgin olive oil 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1. Preheat the oven to 400 degrees. Arrange the cherry tomatoes in one layer in a non-reactive pan (not aluminum). Prick the tomatoes lightly with the tip…

  • Morimoto: Samurai or Chef? Pt. II

    averagedave
    27 Oct 2009 | 2:44 pm
    Watch the Video 4:58 YouTube According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special. Morimoto says that the knives are the ideal thickness, length, and heaviness for the way he works. He feels especially close to them because they act as an extension of his arm in much the same way Tiger Wood’s uses his golf clubs to play his best game. “Without a knife that I have complete control of,” he says, “there is a disconnect between the arm and the action. If…

  • Masaharu Morimoto’s Curried Mushroom Salad

    nina
    27 Oct 2009 | 6:50 am
    Masaharu Morimoto’s Curried Mushroom Salad from Morimoto: The New Art of Japanese Cooking Curried Mushroom Salad Serves 4 3 Tablespoons unsalted butter 1 shallot, minced 1 garlic clove, smashed ¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced 1 cup steamed white rice 2 tablespoons dry white wine 2 tablespoons dry white wine 2 tablespoons Madras curry powder Salt and freshly ground black pepper 1 Belgian endive, separated into leaves 2 tablespoons minced chives, for garnish In a large sauté pan or skillet, melt the butter over medium-high heat. Add the…

  • Morimoto: Samurai or Chef? Pt. I

    averagedave
    13 Oct 2009 | 6:43 pm
    Watch the Video 2:16 YouTube For Chef Masaharu Morimoto, “cutting boards and knives are sacred.” As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef. When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn’t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com. According to Morimoto, his knives are…
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    the ramen blog & other goodies!

  • love is…

    edjusted
    26 Oct 2009 | 7:06 pm
    …my wife! Now, now…settle down! Ramen comes second! Imagine my surprise when I came home from work and saw what my wife bought for me. Thanks, sweetie! Tags: ramen tidbits

  • ramen rating: chibaki chuukasoba

    edjusted
    24 Oct 2009 | 10:53 pm
    If you’re in Torrance this weekend, you can stop by Mitsuwa to try the real Chibakiya ramen. The rest of us can settle for the bowl ramen version of their chuukasoba. Seems like a poor substitute, doesn’t it? We’ll see… The bowl ramen comes with a packet of oil, a piece of nori, and possibly the biggest pack of soup flavor I’ve ever seen for a instant ramen. The ramen also comes with a few pieces of menma and green onions. The soup has a mellow shoyu and fish flavor. It’s decent for a bowl ramen but not particularly exciting. The noodles, however, were a…

  • ramen rating: gomaichi ramen

    edjusted
    24 Oct 2009 | 10:21 pm
    If you have a hankering for “the best ramen in Hawaii,” according to Honolulu magazine, you have one more day to head down to Mitsuwa to try Gomaichi Ramen. While the Gomaichi stand was offering three different types of ramen, I chose the specialty they’re known for: the Tantan ramen. Gomaichi’s tan tantan men comes with a thin layer of chili oil, giving it a bright orangish-red hue which makes it look spicier than it actually is. The soup was very rich and nutty. The chili oil added a nice touch of spiciness but didn’t overwhelm the flavor. It’s a very…

  • mitsuwa fall gourmet food fair

    edjusted
    20 Oct 2009 | 8:16 pm
    I’m sick so I’m literally copying-n-pasting this from Mitsuwa’s web site. Sorry for plagiarizing. And remember to wash your hands, kids! Cough…cough…thud… First of all, an in dispensable master of our event, “Shina Soba” of “Chibakiya Ramen”. The secret of soup “light yet rich” is a blend of chicken, pork bone, and seafood. The thin curly noodle topped with a soft-boiled egg, and other all ingredients are chef-d’oeuvre of his 20 years career. It is definitely authentic and excellent. 10/22(Thu) – 25(Sun) Torrance Store 10/29(Thu) –…

  • ramen rating: nissin gotochi hokkaido kegani

    edjusted
    10 Oct 2009 | 8:41 pm
    “Nissin gotochi Hokkaido kegani instant ramen.” This may be the first time the name of the instant ramen is longer than the review…almost… So we’ve got fancy packaging? Check. Promises of Hokkaido miso seafood goodness? Check. The reality? Well…not quite. The soup has a pleasantly light miso smell and taste, but there isn’t much of a detectable seafood flavor. The noodles are typical for Nissin’s instant ramen and actually detracts from the soup. I would like this better as just a light miso soup instead of instant ramen! Overall, it’s a…
 
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    Once upon a feast

  • Early Reminder about Presto Pasta Night #140

    Ruth Daniels
    20 Nov 2009 | 4:08 am
    Presto Pasta Night Roundup #140 isn't quite ready, but on the off chance that I don't get back to the computer until late tonight....Please check Pots and Plots. Kait is our fantastic host this week and I don't want anyone to miss out before I get to add my two cents!Next week Deb of Kahakai Kitchen will be hosting all the way from Hawaii. You can send your entries to her debinhawaii (at) gmail (dot) com and cc me - ruth (at) 4everykitchen (dot) comAnd believe it or not...December is fast approaching. And although it is a busy time of year, I'm hoping to find two more hosts to help out with…

  • Farfalle with Sauteed Brussels Sprouts

    Ruth Daniels
    19 Nov 2009 | 10:32 am
    Normally for Presto Pasta Nights, I like to do a main dish for my entry. This week, I went another route...sort of. I recently received a copy of Martha Stewart's Dinner at Home and I'll be writing all about it over at Cookbooks4EveryKitchen very soon. It's pretty spectacular...but I'll save that for later.I just realized that it's already Thursday and I haven't sent anything to Kait over at Pots and Plots. She's our wonderful PPN host this week. You still have time to send her your last minute pasta delight. Just drop her a line with a link to your post... potsandplots (at) gmail (dot) com…

  • Sneak Peek at Healthy Bread in 5 Minutes a Day

    Ruth Daniels
    18 Nov 2009 | 7:19 am
    A while back I was lucky enough to receive a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and I absolutely adore it. I wrote about how fantastic it is, how easy it is to make, and how delicious and authentic the breads taste.So you can imagine...or maybe you can't, just how excited I was to be contacted to review their second book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. Just how excited, you ask?...so much so that I'm sharing a video clip of Jeff & Zoe…

  • A Thai Cooking Class Party

    Ruth Daniels
    16 Nov 2009 | 7:06 am
    I just did a post about reducing stress around the holidays...especially if you're the host!I forgot one other way to give a great party for a small group - host Cooking Class Party in your own home - I now facilitate them in the Halifax area, but you probably can find them in your neck of the woods. Everyone gets in the act and you never have to worry about doing anything other than inviting the guests and providing the beverages. Elizabeth & Chris invited some of their friends over on Saturday for a Thai Themed dinner and I had to share the photos (collage above) and menu.Vietnamese…

  • The BloggerAid Changing the Face of Famine Cookbook

    Ruth Daniels
    15 Nov 2009 | 3:50 am
    Many of you may know about BloggerAid-Changing the Face of Famine. It's a wonderful virtual organization of food bloggers from around the world who want to make a difference. Given that we all share a love and passion for food, it was easy to choose a project...create a cookbook with 100% of the proceeds targeting children and education through the World Food Programme - School Meals which benefits 22 million hungry children each year. School meals are important on many levels. In countries where school attendance is low, the promise of at least one nutritious meal each day boosts enrollment…
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    Lunch in a Box: Building a Better Bento

  • Bento Box Song: Sandwich Version

    Biggie
    16 Nov 2009 | 12:56 pm
    While watching Shimajiro, a popular Japanese cartoon of a tiger cub that teaches kids little songs, manners and safety, I stumbled across an uncommon variation of the classic Bento Box Song (”Obento Bako no Uta”) that features more Western food — sandwiches! It’s kind of a chant with hand motions referencing food words that sound similar to numbers in Japanese. It’s less of a counting exercise than the original, but fun nonetheless. I also dug up a comedy show riff on the bento box song that Japanese speakers may get a kick out of — the Osaka comedienne in the…

  • Recipe: Fried Shrimp Sushi Rolls

    Biggie
    9 Nov 2009 | 1:13 pm
    Making inside-out sushi rolls doesn’t have to be all that involved if you’ve got the basic materials and some plastic wrap on hand. Serve plain or decorated like fish to thrill your child (or your inner child), like I did with Bug’s bento lunch for Children’s Day. You can speed this up by using frozen fried shrimp and frozen rice, but a step-by-step recipe for making inside-out shrimp sushi rolls from scratch follows below. (...)Read the rest of Recipe: Fried Shrimp Sushi Rolls (1,060 words) © Biggie for Lunch in a Box: Building a Better Bento, 2009. | Permalink | 12…

  • Poll: How many American bento-makers are men?

    Biggie
    29 Sep 2009 | 10:34 am
    A Japanese radio station asked me to do an on-air interview about bento lunches in the United States, and they seem to think that there’s a growing trend of American men who pack bentos. This may be because of a recent trend in Japan of “bento danshi“, or men making bentos for themselves or their families, often as a way to cut food bills in rough economic times. (See the recent Guardian article and video on the subject, or a Japanese TV clip about bento men.) Although I know of a few men who make bento lunches (Mr. T on the Lunch in a Box forum, A Man’s Bento blog),…

  • Book Review: Kawaii Bento Boxes

    Biggie
    10 Sep 2009 | 11:49 am
    There aren’t many bento cookbooks written in English, so of course I’m curious when a new one comes out. I’m a big fan of Japanese-language cookbooks for their glanceable step-by-step photos and intuitive graphic presentation of complex material. Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go, newly published by Japan Publications Trading’s Boutique-Sha, really captures the essence of fun, kids-oriented Japanese bento cookbooks. As I was leafing through it, though, something started to seem oddly familiar. A quick browse through my kitchen bookshelf…

  • Fried Shrimp Bentos: Simple vs. Fancy

    Biggie
    9 Sep 2009 | 3:32 am
    Today I’ve got two lunches that represent both ends of the bento spectrum: one is fast and simple, the other is time-consuming decorative food art. My usual preference is for the fast and easy bento made through speedy prep techniques and leftovers, but once or twice a year I go the extra mile for a holiday lunch. Think of it like a birthday cake: even if you make cake regularly, you probably don’t put as much effort into decorating each unless it’s for a special occasion. I realize that by posting one of my rare ornate lunches right after recent bento articles in the New…
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    running with tweezers

  • carolina in my mind

    tamih
    20 Nov 2009 | 7:53 am
    I wish I knew where to start to describe the incredible long weekend I just spent in one of my most favorite places with one of my most favorite people. See, Helen (from the delicious blog Tartelette) and I met on our last journey to Asheville, NC - along with several other bloggers you'll probably recognize. We ate and drank everything that wasn't nailed down. Somewhere in between all the gluttony, I totally fell in love with Asheville. As a bonus, Helen and I became blog buddies and work peers and now friends. When she was asked back to Asheville to be a judge at the National…

  • and the winner is...

    tamih
    20 Nov 2009 | 7:03 am
    Wow! Judging by the number of people who entered this contest, the world is even more obsessed with chocolate than I even realized! Thanks to everyone who took part!The winner of the copy of Max Brenner's "Chocolate: A Love Story" - chosen by Random Number Generator and not a white fuzzy paw pointing at a comment on the screen - was comment #16, which was posted by Anne from Anne's Food. She said: "Oh, It's hard to say just one thing, since chocolate is so wonderful, but I think my absolute super-indulgence is chocolate mousse. I make it with a dark, but not…

  • Chocolate: A Love Story...and a cookbook giveaway!

    tamih
    18 Nov 2009 | 7:50 am
    Two pieces of useless information about me: 1) I consider both carrot cake and red velvet cake merely vehicles for cream cheese frosting.2) As some of you have heard before, I am not a fan of chocolate as most people are. Having recently received a copy of Chocolate: A Love Story from Little Brown, I wasn't quite sure what I would tackle first. Let me say that this is one of the most visually moving and interesting cookbooks I've gotten in a long time - more a food coffee table book than a cookbook, per se. The graphic design elements in the book are like nothing I've ever seen…

  • a little bite

    tamih
    14 Nov 2009 | 5:44 am
    It's a gorgeous Saturday morning and I'm getting ready to hit the road again. I'm on the road to Asheville, NC for a long weekend with my friend Helen. She writes a little blog called Tartelette - have you heard of it? I'm totally kidding - of course you have. It's stunning and fabulous and about 30 other adjectives that I could use off the top of my head. There will be some food adventures and some sightseeing going on before Monday, which is the National Gingerbread Competition. I'm a total food dork and got totally giddy at being able to see it in person…

  • how sweet of you

    tamih
    12 Nov 2009 | 8:23 am
    I'm not going to mince words here: this is one of the best cookies I've ever eaten. My friend Jen, whom you just met through her soup recipe post, brought these to the Eat on $30 Challenge wrap party. They sat on a plate pretty innocent like. People plowed through all of the savory apps and then made their way to this unassuming brown crackly cookie. Glimmering with a little coarse sugar, they just hinted at how delicious they would be. A plate of them was devoured in mere minutes. Everything you want a cookie to be - sweet but not too sweet, chewy with a little give, perfectly…
 
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    All Posts

  • ve had plenty of bread - wow power leveling

    yjn91119
    18 Nov 2009 | 6:12 pm
    ve had plenty of bread.”That was the smell—not the typical smell of baking bread, but slightly o, slightly too sweet—andthen Arthas understood. He staggered, just a little, as the enormity of the situation, the true scope of itshorror, burst over him. The grain had been distributed…and suddenly there was a vast army of the undead….“Oh, no,” he whispered. read more

  • rst heard the gunre - wow power leveling

    yjn91119
    18 Nov 2009 | 6:12 pm
    rst heard the gunre. Arthas’sheart sank. He spurred his horse as they wound their way north up the long road that cut through thedeceptively pleasant hills. Just outside the gates of Hearthglen, they saw several men and dwarvesarmed with ries—all trained on them. read more

  • reaching up to her - wow power leveling

    yjn91119
    18 Nov 2009 | 6:11 pm
    reaching up to her and helping her o the horse. He bore her to the side of the road,where he set her down gently. Jaina shed in her pack for some cheese with hands that trembled. Sheexpected him to head o and talk to the men, but instead he sat down beside her. read more

  • in mereseconds - wow power leveling

    yjn91119
    18 Nov 2009 | 6:10 pm
    in mereseconds, the esh paling, bloating, bursting open. The men gasped and started back, covering theirnoses and mouths. Some of them turned and vomited from the stench. Arthas stared, horried andenraptured at the same time, unable to look away. Fluids gushed from the corpse, the esh taking on acreamy consistency and turning black. read more

  • like a man possessed - wow power leveling

    yjn91119
    18 Nov 2009 | 6:09 pm
    like a man possessed, galloping north, almost absently slaughtering the shambling wrecksof human beings who attempted to stop him. read more
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    Joy of Desserts

  • Traditional pumpkin pie - Vintage Recipe Thursday

    Joy @ Joy Of Desserts
    19 Nov 2009 | 12:09 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?Thanksgiving is next Thursday, so let's take a one-week hiatus from Vintage Recipe Thursday to celebrate this great holiday with family and friends. I wish all of you a wonderful Thanksgiving with great food,…

  • Desserts and a Thanksgiving party, too

    Joy @ Joy Of Desserts
    18 Nov 2009 | 11:01 am
    I'm hosting Save Room for Dessert at Our Krazy Kitchen today. Stop by and link your dessert recipes.We also have a Thanksgiving party right through Thanksgiving, so stop by to give and receive ideas, recipes, pictures, anecdotes, etc. Let's all have fun together.

  • You make the blogging world a friendly place!

    Joy @ Joy Of Desserts
    14 Nov 2009 | 9:57 am
    I've received another beautiful award. This one is from Emily, a very nice blog friend who writes Marvelous Recipes. Thank you, Emily!! We also need to answer why we love blogging.Emily wrote "I love to blog because I enjoy meeting new people and making new friends. And I enjoy keeping up with all the different things going on in my friend’s lives. I have a passion for cooking and I love to share my recipes and cooking ideas with others who share my passion. But the biggest reason I love to blog is: “It’s Fun”!!"I second all of those thoughts and feelings, and also because I like to…

  • Don't miss out on these dessert and baking tips, plus these other dessert articles

    Joy @ Joy Of Desserts
    13 Nov 2009 | 1:33 pm
    I just posted some dessert and baking tips on my dessert column. There's great information on flavors, nuts, getting children to eat their fruits, using alcohol in desserts, and more.Plus San Francisco chef and flavor authority, Emily Luchetti shares her walnut and maple syrup cookie recipe, more tips, and how she replaces corn syrup in pumpkin pies.New York executive pastry chef and author of "Spiced," Dalia Jurgensen tells us her 10 favorite reasons for being a pastry chef.Don't miss my Fall and Winter dessert articles like five-minute, easy recipes for pumpkin pie cups and pumpkin pie…

  • Raisin bread recipe -- Vintage Recipe Thursday

    Joy @ Joy Of Desserts
    12 Nov 2009 | 12:03 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?You have through Sunday to post more bread recipes for the roundup which I'm happy to say has been quite a success. All together, we have gathered close to 100 recipes! Yoohoo! Tamy and I are so pleased. A few…
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    npr: food

  • Go Pink: Stamberg And Reichl Make Cranberry Relish

    19 Nov 2009 | 11:01 pm
    In an NPR tradition, the Friday before Thanksgiving is the time for Susan Stamberg to share her weird-sounding — but delicious — recipe for cranberry relish. This year, she's found a real fan: food expert Ruth Reichl.» E-Mail This     » Add to Del.icio.us

  • A Gluten-Free Thanksgiving

    17 Nov 2009 | 9:09 pm
    Because holiday meals traditionally are laden with flour-heavy foods, the season can be tough for those new to a gluten-free lifestyle. But it's easy to leave out wheat products and still have delicious favorites like stuffing and pie.» E-Mail This     » Add to Del.icio.us

  • FDA Bows To Pressure From Fans Of Raw Oysters

    17 Nov 2009 | 10:07 am
    Facing political pressure from the Gulf Coast oyster industry, the FDA has backed off a plan to require that raw Gulf of Mexico oysters be treated to rid them of a potentially deadly bacteria found in warm-water oysters. The plan had sparked anger in Louisiana — especially in New Orleans.» E-Mail This     » Add to Del.icio.us

  • In New England, Hard Cider Stages A Comeback

    16 Nov 2009 | 9:59 pm
    Apple growers in New England are looking to hard cider as a way to beat dropping prices and foreign competition. The fermented cider was the drink of choice for the nation's founding fathers. One New Hampshire orchard is out to turn the region into the Napa Valley of hard cider.» E-Mail This     » Add to Del.icio.us

  • Ramen Noodles Serve Up A Bowl Of Nostalgia

    13 Nov 2009 | 1:02 pm
    Last week, NPR asked listeners to send in ramen noodle stories. And they flooded in. Those cheap little packages of instant noodles with the silver foil flavor packets served up a big bowl of nostalgia.» E-Mail This     » Add to Del.icio.us
 
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    Vegan Bits

  • World Vegan Day - Celebrating 65 Years of Veganism

    Lane
    31 Oct 2009 | 9:01 pm
    Tomorrow is World Vegan Day, for some of you around the globe, it is today already.   So what?  Why should you care?   Well, it's certainly not as well-known or celebrated as Halloween is.  But it is a chance to get out and meet with other vegans, to sample vegan fare, to stand up for animal rights, or simply to get our stories out there. WorldVeganDay.info is asking us all to do just that, to get our stories out there.  To blog, twitter, YouTube, FaceBook, MySpace, or visit forums and get the word out.  Why did you go vegan?  Tell your story, who knows, you may inspire others. Below…

  • Mezzetta Vinaigretta Review

    Lane
    9 Oct 2009 | 11:54 pm
    Mezzetta Southwest Vinaigrette Jane and I sampled two of the Mezzetta Vinaigretta salad toppings recently.  We tried both the Southwest (pictured)  and Mediterranean toppings.   The product comes ready made in a jar.  Their tag line is "just add lettuce."  Jane loved the idea of the product as something quick to prepare for those days when getting a meal together can be a challenge.  I was  a little leery.  I'm not a huge fan of things like this... I feel that the ingredients all tend to gelatanize over time and become a soft mush.   But I'm not the cook, and if the cook needs to…

  • Vegan Questionnaire

    Lane
    4 Oct 2009 | 10:26 pm
    So there is this fun little vegan questionnaire going around, you may have already seen it.  It comes to us via an email from Janine in England (she has no blog).  Anyway, it's below.  Feel free to submit your answers on your own blogs.  It's a fun way to get to know each other a little better. 1. Favorite non-dairy milk? Actually, I have three: Home-made almond milk -  Jane whips up a batch using our  Soyabella Milk Maker every four or five days. I use this in our breakfast shake and Jane uses it for almost all of her cooking/baking endeavors. For cereal, I like WestSoys Plain Light -…

  • Pound Puppies

    Lane
    26 Sep 2009 | 5:52 pm
    It's been awhile, sorry.  While I've been ignoring this blog, I've been watching a fight brew in a chat I visit.  The issue is animal adoption.  One of the people involved is choosing to buy a dog from a breeder.  The other person is a staunch animal rights activist and has taken to berating her openly  and is actively recruiting others to harass her.  He even started a chain email to petition her to get an animal from the local pound.  This has been going on for almost two weeks now.  It's gotten to the point where I think the animal rights activist has been banned from the chat.

  • Food, Inc. on DVD

    Lane
    28 Aug 2009 | 7:24 pm
    Jane and I went to see Food Inc. in June (here's our review in case you missed it).  Many of you emailed us and expressed interest in the movie, but it had a limited run and so you may not have had the opportunity to even get to a theater to see the movie.  But now you can pre-order from Amazon.  The movie will be released on November 3rd, 2009.  It will change the way you think about food! UPDATE: CLICK HERE to reserve your very own copy of Food, Inc. now: Related posts:Food, Inc. Review Jane and I went to see Food, Inc. this weekend. ...Free Food At Veggie Grill If you're in the Los…
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    A Mingling of Tastes

  • Chickpea Soup with Sweet Potatoes & Roasted Poblanos

    Julie
    9 Nov 2009 | 1:30 pm
    This is a hearty vegetarian soup I came up with when we were in the mood for something healthy and invigorating. After I've eaten a few rich or heavy meals, I find myself craving heat and spice. Somehow it wakes up my body and makes a virtuous dish taste perfectly satisfying.Roasting some poblano peppers is an easy extra step that gives this soup a little something special. It seems to be more of a stew than a soup despite coming together in less than a half hour, not counting a few minutes spent roasting the peppers. I patterned it after a delicious smoky turkey chile I love to make. Try it…

  • Classic (but better) Chocolate Chip Cookies

    Julie
    28 Oct 2009 | 11:58 am
    Chocolate chip cookies: deceptively simple, utterly ubiquitous--yet loaded with mystery. I love reading recipes for these cookie jar favorites, but I rarely come across a version that's truly new or different. With these treats, its the little things that count. You may have been making the same chocolate chip cookies for years with good results, but then you use a different technique, try out one new tip or somehow alter an ingredient and suddenly your cookies go from good (let's face it, even mediocre chocolate chip cookies--especially hot from the oven--are still pretty good) to WOW.These…

  • Bloggers Celebrate Gourmet Magazine

    Julie
    21 Oct 2009 | 12:16 pm
    Photo by Desserts for Breakfast.Here it is--your round up of blog posts celebrating Gourmet magazine (more about the event here)! Thank you to everyone who wrote about a recipe from the magazine and sent me your links and photos. It's cool to see the wide range of recipe choices--from a healthy bean dish to a comforting stew to (several!) decadent cheesecakes. It was a total pleasure putting this together. Gourmet may be gone (I can't bring myself to open the final issue yet; have you?), but I for one plan to cook the magazine's excellent recipes for years to come.Cheryl of 5 Second Rule made…

  • Pear Butterscotch Pie from Gourmet, Sept. 2009

    Julie
    19 Oct 2009 | 7:08 am
    Thank you everyone who took part in the celebrate Gourmet blog event! It has been so cool to receive all your photos and read your posts. I'm working on getting the links up here for the official round up, which should be done tomorrow. In the meantime, here's a tribute from Tom, a reader in the Washington, D.C. area who doesn't have a blog, but still wanted to participate.He made this very appealing pear butterscotch pie, which I think is perfect for any fall weekend, or a holiday meal. Thanks for all your pie-making tips, Tom. Enjoy, everyone!Pear Butterscotch Farewell I actually became a…

  • Carrot Cake Cupcakes from Gourmet, Dec. 2007

    Julie
    13 Oct 2009 | 6:06 am
    This post is my contribution to the food blogging event I came up with to celebrate Gourmet magazine. If you haven't heard about it yet, you have plenty of time to participate! Just read my announcement post and get cooking! You've got until Friday, October 16 (yes, I extended the deadline by a day!) to send in your link and jpeg. If you're planning to participate, have you already made your dish? Did you choose new or oldie? I can't wait to read about it!When I moved from Florida to Chicago in June, I cleared out a lot of stuff. That's the beauty of moving right? Well, among the many…
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    Average Betty

  • Viva Wazuzu

    Average Betty
    9 Nov 2009 | 9:04 am
    Leave a comment. Two of my favorite cuisines are Thai and Chinese, so I hit the jackpot when I scored an interview with Chef Jet Tila at his swanky Asian-fusion bistro, Wazuzu at Encore in Las Vegas! Clearly, the new Encore and Wynn resorts are the Beverly Hills of Las Vegas. And you won’t [...]

  • Oh No You Didn’t!

    Average Betty
    7 Oct 2009 | 11:53 am
    What is your freakish food fave? Leave a comment. Everyone encounters a freaky-food combination at some point in their life… whether it’s something you eat or something someone else eats. Like your “friend” that dips french fries in his Frosty. Or the girl that brings the Fluffernutter for lunch everyday. It’s no [...]

  • Saving Dough, Making Dough

    Average Betty
    28 Sep 2009 | 2:33 pm
    How do you have frugal fun? Leave a comment. If you’re like most average people in the world, you try to save money whenever you can. And unless you have a few exclusive Khloe and Lamar wedding photos up your sleeve, you’re probably trying to save money now more than ever. So, how [...]

  • Double Dipping

    Average Betty
    12 Sep 2009 | 12:01 am
    Are you a double-dipper? Leave a comment. I think we can all agree that double-dipping is a serious party foul. Surely you’ve witnessed the guy at the party grazing away at the snack table, double-dipping anything and everything in the Ranch. It seems every party has one of these guys that “didn’t get [...]

  • Food Snobs and Cap’n Crunch

    Average Betty
    27 Aug 2009 | 4:50 pm
    Are you a food snob? Do you know one? Leave a comment. Are your tomatoes heirloom? Is your garlic black? Is that imported truffle oil drizzled on your foie gras? Do you find yourself saying things like, “Stuffed mushrooms are so 1980″ or “If I see another tuna tartare I’ll gag”? [...]
 
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    Waiter Rant

  • CRAZY RESTAURANT OWNER SYNDROME (CROS)

    Waiter
    20 Nov 2009 | 6:59 pm
    There was a recent post on Gawker featuring an email written by Vadim Ponorovsky, the owner of Paradou, a restaurant in the Meatpacking district, taking his employees to task for not collecting email addresses from his patrons so he could add them to some kind of marketing list. Here’s the email Ponorovsky wrote that was “leaked” to Gawker. To All, Please read this email carefully. This is the last time we will be discussing this. This weekend, saturday and sunday we had 451 customers. Guess how many emails we collected? 60? 80? 40? No. None of those. We, or more accurately you,…

  • No Tip = Handcuffs!

    Waiter
    20 Nov 2009 | 8:51 am
    After getting hundreds of emails from readers about a couple in Bethlehem, Pennsylvania who got arrested for not leaving a tip I decided I had better say something about it. The first thing everyone should realize is there’s a difference between a “service charge” and a “tip.” Even though I’ve always advocated leaving a gratuity for your waiter, you do not have to leave a tip in a restaurant. A tip is something freely given and customers are under no legal obligation to leave one. If you receive terrible service you don’t have to leave a tip. If you have great…

  • I Need a Massage!

    Waiter
    13 Nov 2009 | 6:29 am
    I’ve interviewed several massage therpaists for my book but I’ve yet to avial myself of their services. So if you’re a licensed massage therapist in the Metro NYC area and would like to be interviwed for my book while giving me a rubdown please email me at waiterrant@yahoo.com. This is a serious offer. I’ll pay the fee and you can be as anonymous as you wish. Look forward to hearing from you. And man I’m tense! If you can work out the kink in my shoulder I’d appreciate it!

  • Vengeance is yours!

    Waiter
    10 Nov 2009 | 12:43 pm
    If you ever worked for gratuities you’ve felt the compulsion to seek revenge against bad tippers, I know I did. Sometimes I crossed the line. While I never enhanced a patron’s entree with my DNA I lost reservations, told customers that their credit cards had been declined, stuck patrons at horrible tables and slipped into my arrogant John Cleese “waiter from hell” mode. Sometimes it was fun. But sometimes it was all I could do to stay sane But I’ve told my story. Today I’m interested in what you, my fellow tipped workers of America, have done to wreak…

  • 100 Things Restaurant Staffers Should Never Do (Part 2) WTF?

    Waiter
    6 Nov 2009 | 10:41 am
    Here we go again! 100 Things Restaurant Staffers Should Never Do (Part 2) By BRUCE BUSCHEL This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s). Not even a hundred suggestions can cover all the bases, so one is grateful for the…
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    Seattle Food Geek

  • Go Be A Food Tourist

    scott
    18 Nov 2009 | 8:36 pm
    It always seems to be the case: it takes an out-of-town guest to reveal the greatest things about your own city.  I don’t know if we’re held back by false pride or true lethargy, but very few of us ever choose to don our walking shoes, carry a camera, and be local tourists.  Well, not anymore! A few weeks ago, I decided to accept an invitation to the Seattle Food Tours walking tour of Belltown restaurants, and I loved it.  As a foodie and someone who goes out of his way to stay in touch with the Seattle restaurant scene, I make a concerted effort to eat at as many local spots as…

  • Make Your Own (Compound) Butter

    scott
    10 Nov 2009 | 10:23 am
    Making your own butter is simple and rewarding – nothing tastes quite as good as homemade.  Just put heavy cream in your blender or food processor for about 10 minutes, or until the butterfat separates from the buttermilk (mine took a little less than 10 minutes).  Once you’re there, you’ve got fresh unsalted butter.  But why on earth would you stop now?  Jazz it up with thyme, sage, honey, cayenne pepper, or, as the video shows, add some chopped porcini mushrooms and black truffle salt.  Oh, and whenever you’re working with small appliances, be sure to wear…

  • Curried Salmon with Cauliflower Quenelle & Puree

    scott
    6 Nov 2009 | 10:30 am
    As home chefs are becoming more adventurous, the line  between home and restaurant cooking is getting blurrier (read: moms making towers of PB&J on brioche with fireweed honey bruleé).  Since I’ve yet to attend culinary school, I can only fantasize that my kitchen resides in the back of a hip restaurant.  But if it did, here’s a dish I wouldn’t mind serving.  The sweetness of the vegetable puree is a cooling offset to the heat of the curry.  When working with small cuts of salmon, be sure not to overcook it.  Total kitchen time: 1 hour Makes: 4…

  • How to Carve Pumpkins with A Laser

    scott
    30 Oct 2009 | 7:21 pm
    Laser Pumpkin Carving I’m a huge geek, and I love carving pumpkins.  So, when I found out that I had access to a 30W CO2 cutting laser, there was only one thing that came to mind: laser-carved pumpkins.  Every October, I spend a few weeks in the lab working on new techniques for perfecting my laser pumpkins.  Below is a research paper I wrote detailing the process.  It might be a little dry, but the results are, well, scary!  And, in case you haven’t seen the results, here are my laser-carved creations from the past few years.          …

  • Review: The Counter

    scott
    30 Sep 2009 | 6:08 pm
      I was thrilled to hear that a new burger place was opening its doors (and my mouth) in Ballard.  As a foodie, one of my favorite friendly debates is “Who makes the best burger in Seattle?”  Everyone has their preferences, from a $1.40 Dick’s cheeseburger to Spring Hill’s $17 1/2 lb. masterpiece, and all the meat sandwiches that fall between.  And although we may never agree on who flips the best beef, I’d like to add one more name into the conversation: The Counter. I won’t go so far as to proclaim that The Counter makes the best burger in Seattle, but damned…
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    Cook Mode

  • "Bastide" will be my next home as Executive Chef.

    Joseph Mahon
    30 Oct 2009 | 2:52 pm
    CHEF SHUFFLEJosephMahonConfirmed(Again)AsNextBastideChefChef ShuffleThursday, October 29, 2009, by Kat OdellThis week has been all about Bastide. When will it reopen, what's going on inside, and of course, who will be the chef. According to LA Weekly, ourRumormongering speculation on Jerome Voltat wasn't too far off because he was considered as chef, however now LAW has confirmed that the next chef up will be Joseph Mahon (interestinglywe heard yesterday that the next chef would be Joseph something), a man with quite the resume. Mahon has cooked…

  • Braised Halibut Mode

    Joseph Mahon
    24 Mar 2009 | 4:35 pm
                                                                                                                                                      …

  • Spaghetti Mode

    Joseph Mahon
    12 Jan 2009 | 6:51 pm
    Spaghetti, is probably one of the most well known variety's ofpastas in the United States. So it became a huge reference point on our menu and in our guests experience. The dish is Spaghetti w/ poached tuna, wilted spinach,chive, meyer lemon and togarashi sesame seeds. The key to the dish simple: Balance. We did through a monte buerre made up of white halibut stock, butter and shallots. Once the right consistency was achieved, we added the pasta and spinach until it forms a light glaze. Then at the last moment we added the seasoned dice tuna and meyer…

  • Scallop Mode

    Joseph Mahon
    25 Nov 2008 | 1:10 pm
      When I see Bacon, Blood Orange, Diver Scllops and Celery Root I think of Fall. When I think of that flavor combination it makes my mouth water. This fall dish is one that is truly dear to my heart. It has everything you would want in a dish....... especially soul.Fall is when my cuisine goes back to a soulful place: Root Vegetables, Game Meats, Soups, Stews, Nuts, Berries, Braised items and anything else I can get from my local farmers. It is all about comfort and soul of a dish or recipe. Which I beleive everyone needs a little of, heading toward this…

  • Lamb Loin Mode

    Joseph Mahon
    30 Oct 2008 | 2:15 pm
    Great to be back. I was able to source some lamb from Pennsylvania last week on my visit to Pittsburgh. the loin has a very complex flavor profile and the texture is amazing. My inspiration comes from India and Morocco. I believe the elements of Raitta and the Harissa -Carrot Stew play off each other very well. I tied the dish together with braised  Swiss Chard and a natural Lamb Jus. The Lamb is simply grilled, which in my opinion is the best technique for these elements. It has been a big seller for ourmenu and definitely a flavor combination to have for…
 
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    MomCooks

  • Four Foods on Friday 95

    Elizabeth
    20 Nov 2009 | 6:59 am
    These are actually last week’s Four Foods on Friday questions but I missed doing the posting, so I’m playing catch-up today :) 1. Chicken soup. Regular or creamy? 2. Do you have a stew recipe? 3. What’s your favorite hot comfort food? 4. Do you like chicken fried steak? And here are my answers! 1. Regular, with as many noodles as possible. 2. No, I’ve never made stew! 3. Either a bowl of spaghetti with meat sauce or a bowl of mashed potatoes with gravy 4. No, but I like chicken fried CHICKEN! lol How would you answer these questions? Leave a comment!

  • Dine Without Whine Meal Planning- You Need This!

    Elizabeth
    19 Nov 2009 | 6:55 am
    Holidays often mean more stress for Moms, but it doesn’t have to be that way. The key to headache-free holidays is making a plan for everything you need to do, and making each task as simple as possible.  The last thing you want to do while you are planning your holidays is worry about what to eat for dinner every night!  By making a meal plan, your food preparation will be easier and faster. Meal planning also helps you be more organized when food shopping. When you shop with a list, you’ll find that you spend less time and less money at the grocery store. I’ve been using…

  • Important Announcement About Libby’s Canned Pumpkin!

    Elizabeth
    17 Nov 2009 | 6:29 am
    Image by Pumpkin Passion via Flickr Last April, I visited the Nestle Culinary Center and learned that one of the products they make is Libby’s Canned Pumpkin. Today, Nestle Baking announced that there is a shortage of canned pumpkin due to weather problems.  Once the current supply of Libby’s pumpkin runs out, there won’t be any more until the next harvest! So if you use Libby’s in your holiday baking, get to the store and buy what you need before it runs out! Press Release: With Thanksgiving only a week away, many will be heading to their local grocery store to stock…
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    Washington DC Restaurants and Food Discussions

  • Blog Warriors vs. Terra Cotta Warriors (RT)

    Shashi Bellamkonda
    19 Nov 2009 | 6:21 am
    I was lucky to get a sneak preview of the Terra Cotta warrior exhibition opening today at the National Geographic Museum. The amazing thing about seeing these right in the heart of Washington DC is that some of the exhibits are statues from the tomb of emperor Qin Shihuangdi, who ruled between 221 and 210 BC. I think National Geographic did a great job inviting Bloggers and photographers for a preview along with the traditional press preview that they did a few days ago. Many of these were built painstakingly and buried along with emperor Qin Shihuangdi and were discovered in 1974 outside the…

  • Barboursville Wine Dinner at Dante Ristorante Friday Nov 20th

    Shashi Bellamkonda
    18 Nov 2009 | 6:35 am
      Here is a event that my friend Chris Geno put out on Linkedin for Friday 20th . If you folks are into wine you should check it out. I will be on Richmond on that day  so I regrettably will miss this event. Luca Paschina, award-winning winemaker of Barboursville Vineyards will be at Dante Ristorante in Great Falls on Friday, November 20, 2009 at 7pm to talk about his wines at a wine dinner combining Italian cuisine and Virginia wines. Jason Tesauro, Barboursville’s Marketing Director, Sommelier and host of the highly successful Modern Gentleman events will also be there.  If…

  • Basil chicken with chillies lunch special at Chao Phra Ya Herndon Va

    Shashi Bellamkonda
    16 Nov 2009 | 12:54 pm
    Basil chicken with chillies lunch special at Chao Phra Ya Herndon Va, originally uploaded by ShashiBellamkonda. Chao Phra Ya Restaurant2465 J-1, Centreville Rd.,Herndon, VA, 20171Tel : 1-703-713-0103Fax : 1-703-713-0599This restaurant is located in the clock tower area and has always been consistent in good food. Service is good and they serve lunch very quickly. Love their lunch specials. See my review on Yelp What is your favorite Thai restaurant?

  • xxx hot and tasty

    Shashi Bellamkonda
    14 Nov 2009 | 2:06 pm
    xxx hot and tasty, originally uploaded by ShashiBellamkonda.This Salsa is actually called Triple-X Salsa and is made in West Virginia by an amazing entrepreneur. This Salsa is spicy and even though I was born and brought up India this spiciness reminds me of Bhut Jolokia ( hottest chilly in the world) Compared to the previous peach salsa this salsa is for the die hard spicy lovers. As usual the Salsa was like home made from Blue Smoke Salsa. If you are a fan of spicy salsa you should check this out. i think the website is http://www.bluesmokesalsa.com/.This picture is my highest viewed…

  • Washington Post Food Critic Tom Sietsema now on Twitter (RT)

    Shashi Bellamkonda
    14 Nov 2009 | 7:39 am
    I was thrilled to see that Tom Sietsema the Washington Post food critic is on Twitter. According to Tweetstats Tom Sietsema’s activity increased since October with an average of 1.8 tweets per day. Not surprising that Tom tweets more on Friday As a food critic he probably cannot say where he is dining when he is dining. But here is a sampling of some interesting tweets from him. Direct from Lebanon: DC gets the first U.S. branch of Kababji Grill. Fire up your appetites. http://bit.ly/4qMR7N Lunch at White House Mess today: Burgers, salmon, molten chocolate cake. Nice touch: Departing guests…
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    Red Cook

  • Pumpkin Bowl and Thanksgiving

    Kian
    19 Nov 2009 | 9:08 am
    As a newly arrived foreign student from Singapore during my university years in Boston, I had to learn the customs and traditions of American holidays. Although I was already familiar with Christmas and New Year celebrations, Thanksgiving was totally unknown to me. For my first Thanksgiving in America my roommate invited me to spend the holiday with his family in New Hampshire. Unbeknownst to me I was to experience a classic yet quaint practice of American holiday celebration: an enormous turkey dinner and a football game.

  • Haw: Sweet and Sour Treats, Food and Medicine

    Kian
    8 Nov 2009 | 7:22 pm
    One of my favorite activities when traveling is to visit local food markets. Last week, while wandering through the produce section of a wet market in Shanghai, I found something I’d never seen before. A large unmarked basket was full of miniature bright red fruits freckled with light brown dots that resembled crabapples. They had long green stems attached, and visible sepal crowns at the bottom. According to the friendly wrinkled-faced vendor I had stumbled upon haw fruit.

  • Uncommonly Delicious Beet Puffs

    Kian
    2 Nov 2009 | 10:47 am
    Beets were introduced into China from Babylonia around the ninth century. However unlike other food items of New World origin such as potatoes, tomatoes, peanuts and chilies, which Portuguese traders brought to China in the seventeenth century, beets have never become a major Chinese cooking ingredient. Given this long history of existence in China why are they not more popular?

  • Cooking Sustainably with Mussels

    Kian
    24 Oct 2009 | 5:09 pm
    After fleeing prewar France with her American employers, Clementine and the Beck family settle along the New England coast. As the central character in Samuel Chamberlain’s book Clementine in the Kitchen, the Burgundian cuisinier struggles to adjust to her new environment. One day as she cycles along the coast near her new home, she looks at the ocean and is amazed and “livid with excitement.” She rushes home and announces “J’ai trouve de moules! De quantites des moules!” She “has found mussels! Lots of mussels!” Clementine is overjoyed that such expensive French delicacy…

  • Durian… “Like Eating Sweet Raspberry Blancmange in the Lavatory”

    Kian
    12 Oct 2009 | 4:51 pm
    If there’s one thing that everyone can agree on about durian it’s the odor. Not only is the odor strong and distinct, it permeates through layers of packaging and lingers interminably. Airlines and public transport authorities in Asia ban durian in the aircrafts, subway trains and buses. Hotels in the region similarly prohibit it in their rooms. To foreigners not familiar with this fruit the odor is so foul that few would attempt to eat it. Durian is the only fruit that the host of Bizarre Foods on the Travel Channel, Andrew Zimmern, simply couldn’t swallow. But to many other people the…
 
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    cook eat FRET

  • the blt – a culinary ode to ruhlman (circa 9/09)

    claudia
    17 Nov 2009 | 8:46 am
    i realize that this is old news. i mean, any tomato such as the one i used in september is sadly unattainable until three more seasons are behind us. but with all the summer clamor to make the ultimate blt from total scratch – all the while knowing that i was not in the mood to cure my locally sourced pork belly, or grow anything other than my sweet 100’s… i started to get a hefty craving for what is my second favorite sandwich. and i did it my way – and with a clean conscience. ruhlman inspires me like no other, but as passionate as i am about my food –…

  • balthazar’s braised beef ribs

    claudia
    11 Nov 2009 | 11:50 am
      has it been 7 weeks? my god, how have you been? and look, you’ve come back to see me, even after all this time. i am both grateful and humbled and i have A LOT to tell you. but i’m going to take it one post at a time so as not to bombard you with too much. anyway, let’s just call this my hiatus – my extended autumn break. i never meant to be away this long. but see? that’s life. one day you’re 23 with amazing thighs and then you wake up 25 years later and well, you’re me. but i’m really not complaining. because i’ve been having a…

  • spaghetti with fresh tomato sauce and basil

    claudia
    27 Sep 2009 | 10:16 pm
    and if you think that sounds ordinary, then boy are you wrong. you’re even so wrong that you’ve got no idea just how wrong you really are. because this is scott conant’s recipe from scarpetta – and it is beyond wonderful. this plate of food along with a glass of something very worthwhile – and i am telling you, there could be nothing better. different? perhaps. but better? impossible. the entire dish consists of 9 ingredients. including the pasta, oil, salt and pepper… the other 5 are tomatoes, basil leaves, crushed red pepper, a bit of parmigiano –…

  • duck and figs

    claudia
    16 Sep 2009 | 3:45 pm
    the duck breasts had been in my freezer since last november. they were vacuum sealed by d’artagnan, wrapped in freezer paper and although shoved to the back of a bin, i hadn’t forgotten. i just hadn’t heard them calling. until the figs… the figs came from texas via an eccentric friend who pulled up to my front door in a hummer loaded down with gifts and stories – and as this one goes there’s a very old woman way out in the back woods just a few hours out of dallas with a little home canning operation. and she’s got fig trees and so, i scored a few…

  • zucchini olive oil cake with lemon crunch glaze

    claudia
    6 Sep 2009 | 10:03 pm
    gina depalma would’ve been proud of my rendition. especially after my last fiasco. and mario batali would have happily served this at babbo with a scoop of their mascarpone gelato… this cake was decided upon for a few reasons. but mainly it was the result of a "compromise". you see, the 13 year old, wanted chocolate. as in cake. or brownies. or perhaps a carrot cake. with cream cheese icing. and well, i didn’t. i wanted to make a galette. something rustic and simple with maybe some of the beautiful nectarines i’ve been seeing around. but she, the 13 year old,…
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    Coconut & Lime

  • Cranberry-Pomegranate Sauce

    Rachel
    19 Nov 2009 | 9:05 pm
    Ingredients: 12 oz fresh cranberries 1/2 cup pomegranate arils 1/2 cup light brown sugar 1 cup pomegranate juice1/4 cup water 3 tablespoons lemon juicezest of one lemonDirections: Place the cranberries, pomegranate arils, water, juices, sugar, and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat. Serve hot or cold. My thoughts:As I am sure you can tell, we are cranberry sauce fans. I am always trying to think of a new variation. I was more than pleased at how this one turned out. I wasn't sure what would…

  • Happy Springsgiving!

    Rachel
    19 Nov 2009 | 10:08 am
    Coconut & Lime has been a partner with SpringPad, a free online notebook service, for a while now. You can "spring" my recipes (either manually or buy clicking on a "save this" button in a post) and create meal plans and grocery lists or even just keep track of and share recipes you want to try. Your SpringPad can also help you keep track of gift lists, activities, events, tasks, notes, restaurant names-anything you could write down in an actual notebook.Currently, SpringPad is hosting a contest for Thanksgiving. I've shared some of my favorite Thanksgiving recipes and if you "spring"…

  • Pomegranate Wild Rice Salad

    Rachel
    17 Nov 2009 | 9:34 pm
    Ingredients:vinaigrette:3 tablespoons pomegranate juice or PAMA2 tablespoons olive oil1/2 teaspoon Dijon mustard1/2 teaspoon red wine vinegarsaltpeppersalad:2 cups cooked wild rice, cooled1 cup thinly sliced fennel1 cup pomegranate arils 1 shallot, very thinly sliced1 stalk celery, very thinly slicedDirections:Whisk together the vinaigrette in a small bowl. Set aside. Toss together the salad ingredients. Stir in vinaigrette. Serve at room temperature. Quick Tips: If you have one, a mandoline makes quick work of thinly slicing the vegetables. I bought this inexpensive mandoline last year and…

  • Thanksgiving Sauerkraut

    Rachel
    15 Nov 2009 | 9:01 pm
    Ingredients:28 oz sauerkraut1 thick cut boneless pork chop (about 1/4 lb)1/2 cup red wine vinegar1 1/2 tablespoons yellow mustard seed1 teaspoon dry mustard1 teaspoon sugar1/2 teaspoon dill weed1/2 teaspoon prepared horseradish1 large shallot, diced Directions:Place the sauerkraut, shallot, horseradish, sugar, vinegar and spices in a 2 or 4 quart slow cooker. Stir to evenly distribute all ingredients. Add the pork chop and cover in sauerkraut. Cook on low 8 hours or 4 hours on high. The pork should be easily shredded with a fork. Shred the meat and stir. Serve hot.My thoughts:One of the…

  • Thanksgiving, Coconut & Lime Style

    Rachel
    14 Nov 2009 | 7:34 am
    Starting on Nov. 16th, I will be posting (coordinating) Thanksgiving day recipes starting with side dishes and cranberry sauce. The following week will include turkey and stuffing. Look for Thanksgiving leftover recipes starting the day after Thanksgiving. Can't wait? Take a moment and check out some of my favorite Thanksgiving recipes from the past five years.Turkey recipes:I've never ended up with a dried out turkey. Check out tangerine scented roasted turkey, apple cider basted turkey, quick roasted turkey, brined turkey for turkey perfection.Stuffing recipes:I have a unique way of making…
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    Cooking with Anne

  • Cookbook Review: Cookin' with Coolio, 5 Star Meals at a 1 Star Price

    Anne
    20 Nov 2009 | 7:14 am
    I can take a cow out of Compton and make it taste better than Kobe beef at your favorite steakhouse. There's only one thing I've been doing longer than rapping: cooking. People don't know this about Coolio. I was making thirty-minute meals when I was ten years old and I haven't ever looked back. I'm the ghetto Martha Stewart, the black Rachael Ray. I am the kitchen pimp who won't hesitate to fillet Bobby Flay or send my posse after Emeril Lagasse.What? Isn't Coolio a rapper? Yes, he is. My kids can attest to that fact. What they didn't know (and neither did I) was that he is also a quite…

  • Ann Clark Cookie Cutters

    Anne
    16 Nov 2009 | 7:26 pm
    With the Holidays fast approaching cookie making is at an all-time high. If you want cookie cutters that are sturdy, cut cleanly and have more variety than any other, you want Ann Clark Ltd. Cookie Cutters.Ann Clark started small, at a Philadelphia trade show, and is now one of the most well-known cookie cutter makers in the country. In fact, I pass by one of the Ann Clark Ltd. racks each time I shop at Wegmans and I have to stop, each and every time, to look at them or add to my collection. Not only are these cookie cutters still made here in the USA - in Vermont - they are some of the…

  • Where's the Beef?

    Anne
    14 Nov 2009 | 5:47 pm
    ...or chicken, or cupcakes or anything for that matter? I know I'm slacking off here, but I have a valid explanation for it. I don't mean to ever leave my readers hanging high and dry, but my dear hard drive crashed a few weeks ago and I've been too busy to attempt a retrieval of any information from it.I have a brand new shiny double-sized hard drive and double RAM, but it won't take the place of the many photos and writings I had stored on the other that hadn't been backed-up. Once all those lovely photos were gone (it happened so quickly there wasn't even time to back-up) I lost a bit of…

  • Natural Brew Sodas

    Anne
    4 Nov 2009 | 6:18 pm
    I don't drink soft drinks as a rule, but once in a while I'll give in and have one that's off the beaten track. I'm not overly fond of cola and the lemon-lime type don't usually do it for me, either. Mostly, it's just too sweet, too fizzy and lacking in any real depth of flavor - and I can't see loading up with completely empty calories in such a lackluster way.That being said, when it comes to fall and winter holidays, I usually concede and purchase ginger ale or root beer. I like that they aren't so sweet and the flavor is different than the standard sodas. So, when I was offered a full…

  • Cookbook Review: The Un-Constipated Gourmet

    Anne
    2 Nov 2009 | 9:01 pm
    It's the thing nobody talks about but everyone suffers from at one time or another; constipation. You may think that topic has no business on a food blog and would be more appropriate for a health or medical blog, but try and remember, what goes in must come out, so starting with the source is one of those 'ounce of prevention' type deals. Yes, it's a funny subject, but fiber plays a very important role in our bodies, and not just for purposes of elimination. Fiber helps to keep cholesterol down, our hearts healthy and can reduce the risk of colon cancer, as well.The Un-Constipated Gourmet by…
 
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    Chez Pim

  • Roast Chicken, Christian Delouvrier's way

    Pim
    11 Nov 2009 | 3:04 pm
    Recipes come to us in odd little ways.  I remember learning how to make truffle omelettes from a gigling, nearly toothless old lady in Southwest France.  Of course I took her seriously, she happened to be Marthe Delon, the famous truffle huntress who has been training a truffle-hunting pig a year for over 50 years.  She calls them all Kiki - couldn't be bothered to remember a new name each year, she said.  This roast chicken recipe came to me from not so exotic a location but no less interesting a source.  The scene was the dining room at Manresa, the participants were Laurent Manrique,…

  • The best fig tart, ever (a recipe from The Foodie Handbook)

    Pim
    3 Nov 2009 | 9:27 am
    I could also call it the easiest fig tart, ever.  Really.  It has an astonishingly small list of ingredients: a pie crust*, some luscious figs, with a hidden layer of frangipane, which, despite the fancy-sounding French name, is simply a concoction of toasted almonds, sugar, butter, and egg that you can make easily in a food processor.   The key to the magic here is the frangipane.  It's one of those things that sound far more difficult and fancy than they really are.  My frangipane recipe came from the one in Michel Bras fantastic Notebooks of Michel Bras: Desserts. It's basically…

  • How to make a crispy fruit crumble

    Pim
    24 Sep 2009 | 10:05 am
    I don't know about you, but I think all this talk about baking being a-precise-science-and-all-that is scaring a lot of people away from baking.  I mean, I'm sure baking a ten-layer wedding cake or five hundred tarts may well be precise science.  But baking just a pie or a few cookies, that's hardly more so than making a simple bowl of soup.  So, if you're one of those people, I have just a recipe for you to try.  Or even if you're not, try it anyway, it's so simple and so good, you'll thank me for it later.  (Hold it with the proposals though boys, I am otherwise occupied.)This is…

  • The Foodie Handbook, the movie!

    Pim
    16 Sep 2009 | 8:39 am
    Ok, not really, just a video trailer we did for the book. Watch it and enjoy (I hope.) You can also see it in HD on YouTube.And if you're in the New York area I hope to see you tomorrow at the beautiful Rizzoli bookstore for a cocktail reception and my very first book signing! Rizzoli Bookstore 31 West 57th Street (between 5th & 6th Avenues) New York, NY 10019 5.30-7pm

  • Impressions from New York, so far

    Pim
    11 Sep 2009 | 12:55 am
    More on my Flickr.
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    Cheese and Biscuits

  • Dragon Castle, Elephant and Castle

    9 Nov 2009 | 5:26 am
    I've said it before and I'll say it again, dim sum is one of the genuine - and depressingly rare - gourmet bargains of London. Yesterday at Dragon Castle, a cavernous and clattering space on the otherwise bleak Walworth Road, six of us worked our way through 26 individual plates of dim sum, as well as three huge servings of roast pork, roast duck and stir-fry beef in black bean sauce, washed down with a beer or two. The bill came to about £20 a head. Even if the food hadn't been universally tasty and enjoyable (it was) or the service smart and timely (it was, aside from a strange reluctance…

  • Gourmet San, Bethnal Green

    6 Nov 2009 | 6:37 am
    If you are a vegetarian in London you really don't often have cause to complain about dining options. Of course that's the kind of presumptuous, blanket statement that's very easy to make as a carnivore, but really - even aside from the 100% vegetarian places (of which there are a healthy smattering), the vast majority of other restaurants could be considered vegetarian-friendly, where non meat-eaters could happily consume a good proportion of the menu and the dishes containing animal protein are clearly marked. There are, of course, plenty of restaurants that could be accused of being…

  • Cheese of the Month - Redesdale

    27 Oct 2009 | 10:15 am
    In common, I'm sure, with many other borderline-autistic foodies, I obsessively crave the new, the rare and the unique. In restaurants I will gravitate towards the more unusual ingredients and preparations, in bars I will order a pint of whichever looks the most likely to be shocking and/or disgusting, and I very rarely say no to any mysterious dark spirit placed in front of me at the end of a long night. These compulsions frequently end in disaster, of course, but that's not the point - for every deep-fried bull's testicle or raw rabbits brains there's that tantalising chance I may discover…

  • Polpo, Soho

    16 Oct 2009 | 3:33 am
    Purely in terms of a concept perfectly pitched to the jaded, trend-chasing diners of London, Polpo appears to have everything going for it. You've tried tapas before, sure, haven't we all. But what's this - Italian "tapas", based on a Venetian bacaro - bitesize (often literally) portions of Italian food, each little more than a couple of quid and presented with a shockingly reasonable Italian wine list. The room is romantically lit (ie. you can barely see your hand in front of your face) but whereas in other restaurants this only serves to annoy, in Polpo it seems to fit with the clandestine…

  • Brindisa Ham School, Borough Market

    14 Oct 2009 | 9:18 am
    Like all the best delicatessens and food shops, the smell of Brindisa's Borough Market outpost is exciting, unmistakeable and arresting. From the impressive rack of cured legs of Spanish ham that crown the carvery emerges a rich, earthy scent of forest mushrooms, wet oak and, of course, the thing that gives these extraordinary animals their unique flavour - acorn. It's a smell that defines Spanish food in the same way that the musk of grease and batter from a chippie does for England or the sweet waft of freshly-baked croissants from a village bakery does for France. It's an evocative and…
 
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    Fussy Eater

  • Highlights from the New Yorker's Food Issue

    18 Nov 2009 | 4:52 pm
    Find this cartoon at the New Yorker here. I just received the latest New Yorker magazine and ladies and gents, it's the Food Issue.  Here are some not-to-be-missed highlights (subscription required for some articles): How to Bake Spit Cake Why We Use Cookbooks The Taste Makers: Inside the Labs that Flavor Your Food Lunch With M. Undercover With a Michelin Inspector Enjoy!

  • Favorite Holiday Dessert Suggestions Needed!

    4 Nov 2009 | 1:29 pm
    http://www.flickr.com/photos/booleansplit/ / CC BY 2.0Fussy Eater has been invited to participate in the Bon Appétit Blog Envy Bake-Off! This is our chance to highlight some of the great holiday desserts we have here in Boston and show our restaurants some much needed love for the holidays. To participate in the contest, I'll be submitting a Fussy Eater post highlighting a holiday dessert and its recipe to Bon Appétit, where voters will then select their favorite.While I certainly have my own ideas about local favorites, I'd love to have your suggestions for your favorite holiday desserts.

  • Happy Halloween from Julie & Julia

    31 Oct 2009 | 8:00 pm
    Ed. Note (11/4): We're now #19 in the list - thanks so much for all your votes!  :) Ed. Note: We're now entered in the Celebrity Halloween Costumes From HuffPost Readers. Please vote for us here: -- Posted from my iPhone

  • Sportello: Come for Dinner, Stay for Dessert

    24 Oct 2009 | 10:39 pm
    I was eager to try Sportello, a new Italian counter cafe in South Boston (Fort Point area) after hearing Barbara Lynch speak at the Boston Book Festival (full presentation description and other presenters here). In fact, there was a special Zagat guide printed just for the event:The more I hear about her and read about her, the more I like her! According to the book jacket of her latest book, Stir: Mixing It Up in the Italian Tradition, she grew up in housing projects in South Boston. She worked with Todd English, when he was 22, at Micheala's in Cambridge and worked with him for eight years.

  • Real Sugar is the New Sugar

    14 Oct 2009 | 6:12 pm
    http://www.flickr.com/photos/leonardlow/ / CC BY 2.0No, really. At least, real sugar is the new way to savor sugar according to Corby Kummer, an Atlantic senior editor and curator of the food channel on theatlantic.com. In his article titled "Sugar and Spice," Corby is delighted to learn that our beloved Necco Wafers has some special news:"I did find heartening Halloween news: Necco wafers, a roll of which I try always to have in my jacket pocket, are just now changing from artificial flavors and neon colors to toned-down natural flavors and lovely, muted colors."He describes the new, natural…
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    London Restaurant Guide | London Restaurant Blog and Reviews | Londonelicious

  • Gibsons, Chicago

    Krista
    16 Nov 2009 | 10:00 pm
    Gibsons1028 North Rush StreetChicago, IL 60611United StatesDate of Last Visit: Tuesday, October 20th, 2009 The Victims: Renee, Julie, Steve, Donna The Damage: $70 each? The Background: Regular readers of this blog will know that I'm not a steak-eater. I don't die over it. Part of this is because I just naturally opt for fish or fowl. But the other part is because this one time (not in band camp), I had the best steak ever. At Morton's. In Chicago. A NY Strip. Perfectly charred on the outside. Beautifully medium rare on the inside. After that, everything else was just...meat. So since moving…

  • Heaven on Seven, Chicago

    Krista
    4 Nov 2009 | 10:00 pm
    Heaven on Seven111 N. Wabash - 7th FloorChicago, IL 60602USADate of Last Visit: Tuesday, October 20th, 2009The Victim: BevinThe Damage: Unknown...Bevin paid. But assumed to be about $12 each? The Background: Sometimes, you have to leave a place before you get a chance to visit its institutions. Yup, eight long years in Chicago and I'd never been to the original Heaven on Seven, widely reputed to be characterful, cheerful, and strangely Chicago-like, although its cuisine is from very strictly south of the Mason-Dixon. (Can I get y'all some Asbirn to go with those grits?)So when Bevin slipped…

  • London Blaggers' Banquet

    Krista
    3 Nov 2009 | 10:05 pm
    Have you heard about the super-exiting Blaggers' Banquet that Niamh over at Eat Like a Girl has organized? All in support of Action Against Hunger. On November 15th, a bunch of U.K. bloggers (mostly food-oriented, but we're an equal-opportunity bunch) will be taking over Hawksmoor, the revered steakhouse in Liverpool St, for the Blaggers’ Banquet. This will be an exciting dinner created entirely by bloggers and using only food that we have blagged and that we ourselves will cook and serve. There will also be a blaggers’ auction, where we will be auctioning exciting items we’ve blagged.

  • Hix Oyster & Chop House, Clerkenwell

    Krista
    2 Nov 2009 | 10:00 pm
    Hix Oyster & Chop House36-37 Greenhill RentsCowcross StreetEC1M 6BNDate of Last Visit: Friday, October 23, 2009The Victim: MeThe Damage: £30The Background: My flight back from Chicago landed at Heathrow at 12. Eyeballs scanned, I was home at pretty much exactly 2 and at Hix Oyster & Chop House by 2:30 p.m. I had been saving myself for this particular Hix...ignoring the soul-destroying breakfast of warm yogurt and stale pastry on my flight. Knowing...knowing that there was a very very good lunch just waiting for me.The Entrance: A good-sized late lingering lunch crowd was, well,…

  • Hix, Soho

    Krista
    1 Nov 2009 | 10:00 pm
    Hix66-70 Brewer StreetW1F 9TR Date of Last Visit: Saturday, October 24 The Victims: Feathers, Jen The Damage: £20ish each. I think I owe Jen money. The Background: The longer I write this blog, the shorter my reviews. Sometimes I'm sorry about that, but then I think, "But really, I don't have that much time. I should be doing laundry. Or something." So let me cut right to the chase...I like Hix. A lot. (You'll see this even more when you read my blog tomorrow, Tuesday.) I have to tell you that now, upfront, such is the hugeness of my current passion for the Hix empire and their very British,…
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    Nan's Network

  • Is Your Kid Sexting?

    nan@dellaquila.com
    4 Nov 2009 | 11:13 am
    Check out this interview with Gloria Allred, warning parents of the dangers of “sexting” among our kids. We all like to think that our kids aren’t doing it, but so many of them are and the liability that comes along with it is something you should be aware of. ...

  • "It Might Get Loud"... A Look At How The Electric Guitar Changed The Lives Of Three Guitar Legends.

    nan@dellaquila.com
    27 Sep 2009 | 9:58 pm
    i took my kids to see this, mainly because my oldest son plays the electric guitar, and partly because I wanted to peek into the heads of 3 rock stars from 3 very different generations. This movie brought together legendary guitarists, Jimmy Page from Led Zeppelin, The Edge from U2, and Jack White. The movie was written like a book with many different chapters, each chapter allowing the artist to tell his story. While doing this, it never became a “commercial” for their individual albums or guitars. It was a view into the soul of each of these legends and their music, all being…

  • "Julie and Julia"... What An Absolute Gem That's Not Just For Foodies!

    nan@dellaquila.com
    31 Aug 2009 | 2:31 pm
    At first when I heard about this movie I wasn’t sure what to think. How can they make a movie about Julia Child that would seriously bring the crowds to the theater. ... I went with one of my friends and sat in the back row, honestly not expecting anything more than just a sweet story to watch. What I found was a movie that took me in, grabbed my heart, and left me wishing that the story would never end. The only complaint that I have is that the movie wasn’t dedicated to just the life of Julia Child. I found myself wishing that I had a Tivo controller in my had to fast-forward…

  • What Ever You Give a Woman, She Will Make Greater....

    nan@dellaquila.com
    31 Aug 2009 | 1:37 pm
    “What ever you give a woman, she will make greater. If you give her sperm, she will give you a baby. If you give her a house, she will give you a home. If you give her groceries, she will give you a meal. If you give her a smile, she will give you her heart. She multiplies and enlarges what is given to her... so, if you give her crap, be ready to receive a ton of shit!”

  • It's Time To Change Up Your Salad Dressing!

    nan@dellaquila.com
    17 Jun 2009 | 9:12 am
    Now that summer is here salads go from a side dish to the main course. However, if you are like me, you get stuck in the old routine, dressing your salads with the same dressing day-after-day. Well, it’s time to change it up! I came across this blog while trying to find a new salad dressing to make for my family. Check out FranticHomeCook.com for a list of great new recipes. I’m trying the Garlic Caesar Salad tonight, but the Avocado Green Goddess Dressing looks fantastic! Let me know which recipes you try and enjoy. Post your comments below.
 
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    The Best Food Blog Ever

  • Announcing The Best Food Blog Ever Screensaver

    DDL
    20 Nov 2009 | 6:52 am
    The Best Food Blog Ever Screen Saver is now available! This project started when I came across a software application that let me build screensavers.  I figured it would be nice to market a screensaver that featured the photos that have appeared on The Best Food Blog Ever, especially since most photos are often used only once to accompany an entry and never appear again in any other context. I fired up iPhoto, scrolled to the very first photo, and started gathering the best food pictures.  As it turns out, I had been taking pictures of my food well before I began writing about the topic,…

  • Talula’s Table, From The Other Side of The Kitchen Door

    DDL
    2 Nov 2009 | 11:23 am
    With a reservations policy that requires prospective diners to reserve the 12-seat farmhouse table exactly one year in advance, Talula’s Table continues to be one of the toughest reservations in the country – one that requires patience, diligence, and either a quick dialing finger or a willingness to camp outside of the store in the predawn chill.  Scoring one reservation, under any circumstances, would qualify us as extremely lucky – but having had the opportunity to eat at Talula’s Table twice in the span of seven months, once in November and again in June, is…

  • One Final Tribute to Summer, in a Pot of Sauce

    DDL
    16 Oct 2009 | 12:34 pm
    I used to dream about San Marzano tomatoes, gladly shelling out three times the cost of a can of “regular” plum tomatoes for 28 ounces of pure Italian summer joy.  The low acid San Marzano variety is less sweet than other tomatoes, yielding an absolute superior flavor when used as the base for sauce.  They grow only in the small town of San Marzano, near Naples, and they are subject to the strict regulations of Denominazione di origine controllata that are used to certify authenticity of origin. With all of this in mind, I was excited to be able to order San Marzano tomato…

  • Hello, Autumn: Ginger Ginger Blah Blah Blah Ginger Cookies

    DDL
    24 Sep 2009 | 8:45 am
    The weather has taken a definitive turn towards autumn in our neck of the woods.  Even though there are still a few tomatoes on the vine, and the basil plants have not yet succumbed to the first frost, the chill in the air makes me crave something that would usher in the change of season – but gently, gradually, not like those garish displays of animated Christmas decorations in the supermarket. It’s hard to believe, but I’ve never posted anything about cookies here.  It’s not that I don’t like cookies (really, quite the opposite), but more because our house…

  • Programming Note: Announcing The Best Parenting Blog Ever

    DDL
    11 Sep 2009 | 1:27 pm
    As you may have read earlier, we are expecting our first child soon.  Seizing the opportunity to expand the blog empire, and wanting to spare you all the discomfort of reading blog entries that have absolutely nothing to do with food, today I am announcing the launch of The Best Parenting Blog Ever. While I may occasionally mention the Sprout in these pages, mostly when the worlds of parenting and cooking collide, for the most part all of the news and updates of our new status as parents will be found on the other site. As with this site, there’s a variety of ways to stay connected…
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    Chocolate & Zucchini

  • [Edible Idiom] Ne pas mâcher ses mots

    clotilde
    20 Nov 2009 | 2:37 am
    Chewing giraffe provided by Wildlife 2008. This is part of a series on French idiomatic expressions that relate to food. Browse the list of idioms featured so far. This week's idiom is, "Ne pas mâcher ses mots." Literally translated as, "Not chewing one's words," it means expressing one's opinion plainly and bluntly, with no concern for how it's going to be received. It is equivalent to the (similarly food-oriented) English expression, "Not mincing words." Example: "Les journalistes adorent l'interviewer parce qu'il ne mâche pas ses mots." "Journalists love to interview him because he…

  • Simple Tahini Sauce

    clotilde
    15 Nov 2009 | 5:55 am
    Ever since I received an electric steamer for my birthday last summer, I have been steaming vegetables with abandon. Before that, I used a set of those bamboo baskets that you nest in a wok if you have one (I don't) or place on a saucepan that's never quite the correct size for optimal steam circulation. That thing sputtered and leaked and drove me a little crazier every time I used it, so this new appliance was a considerable upgrade. It is also beautiful and roomy and easy to clean, and I am pleased as punch with it. So I have been steaming a lot of vegetables lately, often with a stalk of…

  • Chocolate Marble Cake

    clotilde
    10 Nov 2009 | 9:18 am
    [Cake marbré au chocolat] I grew up eating a store-bought chocolate marble cake called Savane. Created in the sixties by a French manufacturer that was acquired by an American company shortly thereafter, it came as a whole loaf cake in an ocher and brown box. The bottom of the loaf was wrapped in a paper liner that you peeled off as you sliced your way through the cake, the crumb was fluffy as only factory-made cakes can be, and I loved it. My parents did not buy it for us -- I don't remember why, since they did get various types of supermarket cookies on our request -- so I only indulged…

  • Sourdough Bagels

    clotilde
    4 Nov 2009 | 6:25 am
    When Maxence and I were in San Francisco late last summer, we had bagels for breakfast every single day. There were a couple of bagel shops not far from where we were staying, so we alternated between the two, and on those mornings that we went for a run through the Golden Gate Park, bagels awaited at a busy coffee shop by the ocean. I like mine dotted with poppy seeds or sesame seeds, and spread with cream cheese and a juicy slice of tomato. And thanks to a reader who recently suggested the pairing, I've also taken to topping my bagels with peanut butter and a juicy slice of tomato. (I know,…

  • November 2009 Desktop Calendar

    clotilde
    2 Nov 2009 | 2:44 am
    At the beginning of every month in 2009, I am offering C&Z readers a new desktop calendar, i.e. a wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. Our desktop calendar for November is a picture of what I think of as a Parisian tartine, an open-face sandwich made on naturally leavened bread (here, a slice of pain des amis from the bakery Du Pain et des Idées), lightly spread with semi-salted butter then topped with artisanal ham, thick shavings of aged Comté cheese, and slivers of cornichons. Add a side salad or a fat,…
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    Al Dente

  • Spicy Pecans for Serving, Snacking & Gifting

    Tracy Schneider
    20 Nov 2009 | 11:54 pm
    I just couldn't wait another day to start celebrating the holidays, so I pulled out my recipe for salty, sweet, and spicy pecans. It's one of my favorite recipes for nuts, with a flavor combination that is truly addictive.I thought they'd be perfect to bring to a brunch we're invited to on Sunday and to serve to guests for dinner that same night. But who am I kidding? I really made them for me! Let's get this party started!Spicy PecansIngredients:1/2 pound (2-1/2 cups) pecan halves1/4 cup plus 2 tablespoons sugar1 tablespoon pure vanilla extract1/4 teaspoon salt, plus…

  • The Butterball Turkey Talk-Line Is Geared Up!

    Melissa Trainer
    20 Nov 2009 | 3:30 pm
    With Thanksgiving nearly here, are you wondering exactly how much turkey you need to feed 11 people, four of whom are teenagers? Are you worried about timing and internal temperatures?  Are you thinking of brining your bird this year?  Would you like recipe ideas for holiday dishes that incorporate many of the basic pantry items you already have on hand? Are you hunting around for ideas on how to avoid waste and use all those leftovers? If the answer is yes to any of the above, you might consider calling The Butterball Turkey Talk Line at 1-800-BUTTERBALL (1-800-288-8372). This…

  • Friday Links for Food Lovers, Thanksgiving Prep Edition

    Spanno
    20 Nov 2009 | 7:13 am
    It's Friday again! Here are a few Thanksgiving preparation tips that we think will make the best day of the year even better: Mark Bittman dishes out 101 head starts. (The New York Times) How to match up beer with each course. (Foodista) Reduce your stress by making the gravy ahead of time. (Noble Pig) Add more flavor to your turkey by brining. (Serious Eats) What do celebrity chefs make for Thanksgiving? (Foodista) Make a simple and amazing cranberry sauce. (Savory Sweet Life) Photo courtesy of Noble Pig--Spanno

  • Bourbon, Brandy or Rum? How About All 3!

    Tracy Schneider
    19 Nov 2009 | 9:28 pm
    I was getting my holiday recipes in order when my husband suggested we do a practice run on his sister-in-law Nita's eggnog recipe. Funny, never thinks to do that for our other holiday dishes. I guess he's just getting into the spirit of the season!Nita's Homemade EggnogIngredients:6 large eggs, separated3/4 cup sugar2 cups heavy whipping cream2 cups whole milk1-1/4 cups bourbon1 cup brandy or cognac3 tablespoons dark rum Ground nutmeg, for dustingDirections:1. Beat the egg yolks in a large bowl with an electric mixer, gradually adding the sugar until the mixture is pale…

  • Sweet Potato & Lentil Soup from BBC Good Food

    Melissa Trainer
    19 Nov 2009 | 11:42 am
    My 11-year old son is a tough nut to crack when it comes to vegetable consumption. I am constantly reminding him to eat his veggies. If the veggies are raw, he will heed my advice and eat them. But, more often than not, if they've been cooked, he will simply nudge them around on his plate.  Yesterday, Will was home feeling rather under the weather.   I decided to push the parameters a bit and made the Sweet Potato & Lentil Soup from the November, 2009 issue of BBC Good Food My son loves ethnic food and happily scarfs fare from Mexico, India, China, Thailand, and the Middle…
 
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    The Ethicurean: Chew the right thing.

  • Sharon, the bounty!: A review of Astyk’s “Independence Days”

    Jennifer M. aka Baklava Queen
    18 Nov 2009 | 9:29 am
    Ever since the idea of going locavore, or eating local on 100-mile diets, tiptoed into the mainstream a couple of years ago, more people have chosen to support their local farmers markets and to eat fresh food in season. The old chorus continues, however: “What can a locavore eat in the winter?” Well, quite a lot, really. Sharon Astyk tells you how in “Independence Days: A Guide to Sustainable Food Storage & Preservation.” A former academic turned writer, subsistence farmer, activist, and prolific blogger who farms in upstate New York with her husband and four…

  • Calling all small farmers: Eco-Farm pre-conference focuses on the business side of sustainability

    Guest
    16 Nov 2009 | 8:00 am
    By Rebecca Thistlewaite My husband Jim and I have been farming intently for about five years now, at TLC Ranch near Santa Cruz. Our business has grown by an astonishing 3,500% in 5 years — ridiculous, I know! — but somehow we have yet to see a net profit at the end of the year. Although we feed thousands of people with our exceptionally flavored, “clean” meat and eggs — full of Omega-3 fatty acids, conjugated lineolic acids, vitamins, and loads of iron — we don’t have enough money to ever fathom taking a few days off for the holidays, let alone buying some of our own…

  • Scientists monitor tuna by measuring toxins

    Ethicurean
    13 Nov 2009 | 7:53 am
    Toxins tell tuna’s tale:  The Atlantic bluefin tuna (Thunnus thynnus) population is split into two groups, with the 45 degree meridian acting as a rough dividing line. Some fish swim across the line to feed or spawn, and scientists and fishery managers would like to know how many fish make the ocean crossing. Naomi Lubick reports on a new research paper that uses two potent classes of pollutants — polychlorinated biphenyls (PCBs) and chlordanes — as a geographical tracers. By looking at the ratio of the various chemicals, the scientists can tell where the fish have been. Chlordanes…

  • Pets vs. livestock: Cracking open the myths about backyard chickens

    Charlotte
    12 Nov 2009 | 12:40 pm
    Last spring I decided that this was the year I was going to finally get some chickens. On a snowy Saturday in March I brought home six tiny cheepers that I bought at my local ranch store in Livingston, Montana. Two of them died right off, which didn’t entirely surprise me: those fluffballs didn’t look like they’d really committed to life on the planet. My carpenter boyfriend recycled a big packing crate into a nice tight coop, and we put up a fence. Long story short, the fencing was inadequate and just as they got to laying age, two of my hens were dispatched by the bird dog. Sigh. I…

  • It takes a city to save a farm: How the Bay Area food and farming community helped Soul Food Farm recover from a devastating fire

    Bonnie Azab Powell
    9 Nov 2009 | 5:02 pm
    I posted previously on Ethicurean (here and here) about the September fire at Soul Food Farm, a relatively new but well-known pillar of the Bay area food scene. The detailed account that follows will soon appear in Edible San Francisco, and while it recaps some of what I’ve written before, I post it here in the hopes that it might give other communities some ideas of how to help when — or preferably, before — disaster strikes. Around 1:30 a.m. on the night of September 3, engineer-turned-chicken farmer Eric Koefed awoke thirsty, then saw a terrifying orange glow through the windows.
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    Open Source Food

  • Alouette® Cranberry Brie

    19 Nov 2009 | 11:27 pm
    Preheat oven to 450º F. Remove top rind of Alouette Baby Brie leaving a 3" rim around the circumference of the cheese. In a small bowl combine Cran-Fruit, brown sugar, extract and nutmeg.Top Alouette Baby Brie with cranberry mixture and sprinkle with 2 tbsp.…

  • Balinese Coconut Pork

    19 Nov 2009 | 1:41 pm
    Oil the pan and saute the ginger, onion and garlic till brown. Add in the spices (turmeric and coriander, salt, chili) and make sure they don't stick to the pan. Add in the pork, cook thoroughly. Add in the vegetables, stir fry for 5 minutes. Pour in the…

  • Candied Pecans

    19 Nov 2009 | 2:01 am
    Toss all ingredients together in a large bowlPlace in a pyrex baking dishBake at 350° for 15 minutesCool and servehttp://www.elanaspantry.com/candied-pecans/

  • Lamb Meatballs, Homemade Pita, and Tzatziki Sauce

    18 Nov 2009 | 11:42 pm
    Meatballs:Preheat the oven to 375. Combine all of the ingredients in a large bowl with your hands and form into balls (about 2 tsp each) and place on a baking sheet. Bake until no longer pink, about 15 minutes. You can serve these on pita bread with tzatziki sauce,…

  • Chicken and Ham with Cheese Rolls

    18 Nov 2009 | 3:47 pm
    Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside. To Assemble: In a large plate place one piece…
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    CafeMom Daily Buzz: Food & Party

  • New Moon: Team Jacob Cupcakes

    20 Nov 2009 | 7:22 am
    Photo From Obsessed With Baking Steph from Obsessed With Baking is Team Edward. But I'll forgive her because she made these amazing Werewolf Cupcakes in celebration of the New Moon release. Check out Steph's beautiful blog for the how-to. I'm seeing New Moon this weekend, are you? Related Posts: New Moon Movie Review Spotlight: CafeMom Twilight Group Parties! You Know You're a Twilight Fan If...

  • My Favorite Stuffing Recipe: Cornbread Stuffing

    20 Nov 2009 | 4:01 am
    Photo From Martha Stewart Remember a few weeks back when I was freaking out about making Thanksgiving dinner for my whole family and, more specifically, the stuffing? Well, since then I've been trying recipes, and I think I found my favorite: Cranberry-Cornbread Stuffing (using the Skillet Cornbread I made earlier this week). It's a Martha Stewart recipe, but I've added a special, secret ingredient.From all your comments on my earlier post (thank you!), it seemed like sausage in stuffing is the way to go. And, Mr. Cafe Kim enthusiastically agreed. So, I added a tiny bit of spicy Kielbasa to…

  • Sandra Lee: Dishes to Make Before the Big Day

    19 Nov 2009 | 9:44 am
    Photo From Food Network Today I interviewed the Food Network's Sandra Lee about last-minute Thanksgiving tips (more on that later). I asked her which dishes are best to make BEFORE T-Day. Here's what she suggested... Pies (especially apple and pumpkin) can be made in advance, covered, and stored in the refrigerator. Sweet potatoes can also be made before the big day. Just be sure not to add the marshmallow topping (if using) until the day of. Turkey, stuffing, and gravy should all be made the day of. Same thing goes with mashed potatoes and fresh veggies. In addition to this list, I'm…

  • Cute Thanksgiving Cookies Made From Keebler Fudge Stripes!

    19 Nov 2009 | 4:00 am
    Photo From Serious Eats How adorable are these Turkey Cookies from Serious Eats? The little guy in the middle looks terrified of being gooble-goobled up! Do you have an easy, no-bake dessert idea for Thanksgiving? Related Posts: Thanksgiving Cupcakes: Eat Turkey for Dessert! Pilgrim Hat Cookies for Thanksgiving

  • One Pot Pork Goulash From Jamie Oliver

    18 Nov 2009 | 9:00 am
    Photo From Jamie Oliver Happy One Pot Wednesday! Last night Mr. Cafe Kim made me one pot Pork and Pepper Goulashfrom one of my favorite cookbooks, Jamie At Home, by Jamie Oliver. This comforting stew was a definite mood-lifter after my long, dreary day of cold and rain. I'm all too happy to share the recipe with you...Spicy Pork and Chili-Pepper Goulash from Jamie Oliver 4 lb pork shoulder off the bone, in one piece, skin off, fat left on (Don't worry if you don't have shoulder: We used a pork top loin roast and it worked just as well. The important thing is to use a tough piece of pork—NOT…
 
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    Under the High Chair

  • UtHC Bulletin: Cookies, Conditions, & Cupcakes

    18 Nov 2009 | 1:03 pm
    If you're looking for a recipe, I'm over at Simple Mom giving a recipe on How to Host a Memorable Holiday Cookie Swap We're no stranger to the cookie swap here at Under the High Chair and today I'm dishing my ideas and tips in a simple step-by-step format to help you get the jump on your Christmas baking.I'm a big fan of this social event with a practical side, although with our big move happening in just over two weeks (yikes!), may have to forgo my annual cookie swap this year. Oh well, good thing I've been invited to one already; I can at least make that happen.Mateo (left) & NoahOn a…

  • The Beef Chronicles: Shepherd's Pie with Cauliflower Purée

    13 Nov 2009 | 2:02 am
    If you've been reading for a while, by now you know that my boys are picky eaters. Yep, they rank up there right alongside the most turned-up of noses. Getting them to eat their greens can be a challenge and so when a vegetable dish makes it past the ever-dubious first glance and that cautious initial bite, it is well worth a mention here. Hence this veggie-laden Shepherd's Pie.The traditional - and beloved by all children - topping of mashed potato I replaced with a fluffy cauliflower puree and no one suspected a thing. Imagine!I wouldn't label myself as a sneaky cook. I don't go to great…

  • Wordless Wednesday: Carrot Harvest

    11 Nov 2009 | 2:04 am

  • UtHC Virtual Jam Swap '09 Round-up!

    5 Nov 2009 | 3:06 am
    Photo by Cheri of Kitchen SimplicityIt is here! The round-up from Under the High Chair's very first Virtual Jam Swap!Exactly five months ago I put out the call for you to send me your jam for a friendly virtual jam swap. Not knowing how you would respond, but with the honourable goal to 'inspire and be inspired', I waited for the submissions to come in for my first ever blogging event.Ever so slowly, during the heat of July, they started trickling into my inbox. By autumn and the peak of harvest, I had a nice tidy number of contributions. I finally put a deadline for submissions, which lit a…

  • Quebec Pear & Rhubarb Butter with Green Cardamom & Honey

    3 Nov 2009 | 12:09 pm
    Obviously I’m getting addicted to this home preserving business.Case in point, this Pear-Rhubarb Butter. Flashback to last week. It's a chilly afternoon and I’ve got a million things to do. Both boys are napping and so after a few Tweets, I get cracking on the tasks at hand: folding laundry, answering emails, getting a leg of lamb in the oven—and cooking up some pears. Having sat way too long in the crisper, the pears are on the verge of going bad. The plan is to throw them in a pot and cook them down for a sauce for little Mateo.Lo and behold, an hour and a half later, I’m…
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    the strong buzz, by andrea strong

  • November 20, 2009 - 4:07 pm: Checking in on the New Menu at Death Company

    20 Nov 2009 | 1:07 pm
    November 20, 2009 - 4:07 pm: Checking in on the New Menu at Death Company || Everyone knows (that is, if you have been lucky enough to get in), that Death Co. has some deadly good cocktails, each complex and creative, and with the menu sorted by spirit, there seems to be one to suit any mood. An obvious, but rec... || Go to TheStrongBuzz.com to see the full posting.

  • November 20, 2009 - 4:00 pm: Mia Dona Relaunches, Puglian-style

    20 Nov 2009 | 1:00 pm
    November 20, 2009 - 4:00 pm: Mia Dona Relaunches, Puglian-style || Donatella Arpaia has reopened and relaunched Mia Dona as a restaurant devoted to the Puglian flavors she grew up with. The room, food, and prices all reflect the restaurant's more relaxed approach. The space includes rough-hewn wood and whitew... || Go to TheStrongBuzz.com to see the full posting.

  • November 15, 2009 - 5:56 pm: More for the Bao Empire

    15 Nov 2009 | 2:56 pm
    November 15, 2009 - 5:56 pm: More for the Bao Empire || Let's all take a mome... || Go to TheStrongBuzz.com to see the full posting.

  • November 15, 2009 - 5:54 pm: Spot on Desserts

    15 Nov 2009 | 2:54 pm
    November 15, 2009 - 5:54 pm: Spot on Desserts || ... || Go to TheStrongBuzz.com to see the full posting.

  • November 13, 2009 - 5:46 pm: Recette Coming in December

    13 Nov 2009 | 2:46 pm
    November 13, 2009 - 5:46 pm: Recette Coming in December || Everyone appreciates the arrival of an accommodating neighbor. The latest West Village newcomer, Recette (French for "recipe"), will feature... || Go to TheStrongBuzz.com to see the full posting.
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    Dancing on My Table

  • Video Demonstrations of Recipes from Never-ending Summer

    admin
    9 Nov 2009 | 12:39 pm
    Julie Biuso’s new cookbook; never-ending summer. Breakfast One. Pork Balls with Sweet Chilli Sauce These are just the thing when you want a substantial and scrumptious nibble watch them disappear! Serve hot, wrapped in lettuce leaves, with a smattering of fresh herbs, sliced chilli and a splash of sweet chilli sauce. Crunchy Potato Cakes with Avocado Salsa These [...]

  • Black-footed pigs munching on acorns and aromatic herbs

    admin
    30 Oct 2009 | 9:07 am
    Early September I went off to Sydney for the Fine Food fare. This event is not open to the public, it’s Trade Only, and it was good to see so many Kiwi food and drink producers there plying their products, or tasting what the Aussies had to offer.I tended to stick around the Spanish stand [...]

  • New York gets better and better

    admin
    12 Oct 2009 | 8:32 am
    Opting for lunch at Sala One Nine, instead of dinner the previous evening, was a good choice because lunch at Tarallucci is a more casual affair (it’s a great stop for a breakfast coffee and croissant, too; see previous blog). Sala at lunch was full and buzzy but not bursting at the seams like the [...]

  • New York Dining

    admin
    10 Oct 2009 | 9:12 am
    Last night we decided to eat Indian. It may seem a strange choice for New York, but is it? In a city where you can eat anything, why not dahi puree, peas and paneer or a masala dosa? Off we headed to a place with plenty of recommendations we’d pulled off the internet. Found it [...]

  • Dinner, Santa Monica again

    admin
    7 Oct 2009 | 1:50 pm
    So many places to eat, so few nights…but the decision was made and off we went to the Rustic Canyon Wine Bar and Seasonal Kitchen, 1119 Wilshire Blvd (tel 310 393 7050). I wasn’t sure what we were in for but one dish I ate sent me into raptures and was instantly memorable. As is [...]
 
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    The Gluten-Free Hippie

  • Ketchup in the RAW!

    Lyra
    20 Nov 2009 | 3:58 pm
    Tomatoes really are my favorite of all fruits and vegetables. They're so incredibly versatile; they're used in most culinary styles around the world, and are delicious no matter how they're preserved! When I was a child, we had a small garden and my dad and I would go out to the back yard with salt shakers and graze in the tomatoes and cucumbers. My mom even bought me a tiny salt shaker, to fit my tiny hand. In retrospect, I think she may have also bought this for me so she could monitor my salt intake more closely - I was a salt fanatic as a kid! ;)This ketchup is totally awesome. I made it…

  • Carob Halvah Pudding

    Lyra
    19 Nov 2009 | 11:36 pm
    When I walked into the kitchen to make the raw ketchup today, I realized I was out of fresh tomatoes. CRAP! It would have to wait. I did, however, have three gorgeous green gems sitting in my fruit bowl. Silky, creamy avocados! I haven't had sweets in awhile, so I pawed around in the Candida-friendly cupboard and eyed a few things for a sugar-free pudding. I'm a huge proponent of making tahini-based sweets. I love halvah especially, so the idea of making halvah pudding sounded awesome! I had some carob, too, so I grabbed that and went to work.This is an immensely fatty recipe. I don't mean…

  • Almond-crusted Chanterelles

    Lyra
    16 Nov 2009 | 11:02 pm
    Hey everyone!It's the perfect time of year for amazing mushrooms. Shiitakes, maitakes, boletes, truffles, oysters, cat's tongues, and one of my personal favorites, chanterelles. A few of my very good friends and I went out into the woods recently and brought back a HUGE bag of chanterelles! (We also acquired some boletes, cat's tongues, shrimp mushrooms, and a bunch of non-edibles that my friend wanted to study!) Note: Don't go looking for edible mushrooms in the forest unless you're experienced or have someone with you that knows the difference between species! Some species are very hard to…

  • I'm baaack!

    Lyra
    27 Oct 2009 | 2:42 pm
    Hello everyone!!It's been far too long since I've posted here. I'm very happy to say that I am back and will be posting MUCH more from now on!Jeremy and I have moved back to Eugene, OR, after getting offered work here in the spring. He's working for an alternative energy company, and thriving. I'm currently looking for work, as my job offer was temporary. Getting into modeling though, which is being really fun! I'm loving the networking aspect so far, and looking forward to getting some steady gigs from that in the future. In the meantime, I'm still writing. :)In regards to this blog, you may…

  • All 'Choked Up!

    Lyra
    6 Mar 2009 | 9:50 pm
    With spring heartily marching forward, it’s time to think about cooking with this season’s bounty. The Jerusalem artichoke is easy to cultivate, rich in potassium and iron, and a good source of carbohydrates. But most people aren’t all that familiar with this tasty tuber.Technically it’s not a native crop, since it comes from the east coast originally, but that’s close enough! Ironically, it’s also not related to the artichoke in any way, and has nothing to do with Jerusalem. It’s thought that the “Jerusalem” is a corruption of Girasole, the Italian word for “Sunflower”.
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    CHOW » Wine and Drinks

  • Why Can’t I Find My Favorite Wine?

    Joyce Slaton
    5 Nov 2009 | 1:43 pm
    Consumers tend to imagine wine being produced at a bucolic Napa vineyard by a guy in an apron, but that’s not necessarily so, says the Hungry Beast in “How Wine Became Like Fast Food.” Wine and spirits stores like Total Wine and BevMo! are making and marketing their own private-label wines now. “Such brands are highly lucrative,” writes Keith Wallace, “with profit margins often 20% higher than comparable wines.” The trend isn’t limited to dedicated booze stores: “Trader Joe’s has its ‘Two Buck Chuck,’ Wal-Mart has its…

  • WhiskyFest Recap, San Francisco

    Roxanne Webber
    22 Oct 2009 | 1:54 pm
    Last week WhiskyFest blew through SF, leaving behind a trail of dead. Joking aside (though seriously, the stuff will slay you after a few hours if you don’t force yourself to dump after tasting), there were more than 200 whiskeys to sample from all over the world, many master distillers on hand to talk about their products, and, well, a lot of those profusely sweating guys who always seem to show up to beer and spirits festivals. I concentrated on the domestic offerings, leaving the many great Scotches and other imports for next time. Here are a few of the highlights: Death’s Door…

  • Freaktoberfest in Williamsburg

    Lessley Anderson
    5 Oct 2009 | 1:03 pm
    Shmaltz Brewing, of Coney Island lager fame, debuted its new, blood-red beer at last Saturday’s second annual beer and music festival, Freaktoberfest. A packed crowd of craft beer fans partied at the Public Assembly in Williamsburg, Brooklyn, sampling a range of great mostly local brews. Shmaltz’s beers are always tasty, and they were being poured in abundance. But a new discovery was the New Hampshire-based Smuttynose’s Farmhouse Ale. A little maltier than I was expecting, it was golden in color and nice and spicy-yeasty. Tasty ’til the last swallow. There’s…

  • The J. Peterman of Beer

    Lessley Anderson
    16 Sep 2009 | 8:40 am
    An absurdly enthusiastic mass of beer geek dudes practically mobbed Dogfish Head craft brewery’s Sam Calagione as he stepped into the Blind Tiger Ale House in NYC last night. For more than a half hour, the Delaware-based brewer was locked in pivot position, distributing gratis pints from the bar to his many admirers, who pumped his hand and had him pose for pictures. The Dogfish event, which featured 25 (!) of the company’s beers on tap, including some real obscure ones, was one of the most hotly anticipated events of the NY Craft Beer Week festival that kicked off last Sunday.

  • The Most Metal Beer Art Ever?

    Roxanne Webber
    28 Aug 2009 | 1:43 pm
    Attendees of the upcoming Great American Beer Festival in Denver should check out the “Collaborative Evil” event in the Brewers Studio Pavilion, September 24 at 6:30 p.m. What is Collaborative Evil? Steve Altimari, the brewmaster at Valley Brewing, explains the concept: Nine brewers (mostly friends and acquaintances) have agreed on a style (Belgian golden strong ale) and some basic parameters and limitations they wanted to follow (that “it be not loaded with spices, be fairly dry in finish, and … that each brewer would choose a secret sugar ingredient to differentiate…
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    CHOW » General Topics Digest

  • Overheard on the General Topics Boards

    Sarah Perry
    19 Nov 2009 | 10:13 am
    “People usually recommend either young, fruity red wines—such as Beaujolais or Merlots—or else spicy whites—Gewürztraminer, for instance—for Thanksgiving dinner, because the mix of foods and seasonings is rather challenging.” -Beckyleach “I have grown both Hickory King (a traditional white) and Yellow Dent (a traditional yellow, obviously) and they are nothing alike. I only eat a little bit fresh, as I grind the bulk in a little stone mill for cornmeal and grits. The yellow corn tastes about as you’d expect, but the white has a much more…

  • Wine for Thanksgiving

    Sarah Perry
    19 Nov 2009 | 9:54 am
    “In my opinion, Thanksgiving dinners are perfect for Chardonnay, German Riesling, and Pinot Noir,” says njfoodies. TonyO votes for Zinfandel. “I like Zin because you can drink it alone or with savory dishes like sausage stuffing,” he says. “There are many Zins under $20 that are really excellent including Neyers and the Seghesio Sonoma Zin.” Pairing a wine with Thanksgiving desserts can be a challenge, says carswell, but a late-harvest Muscat or a tawny port is a good compromise to pair with apple pie, pumpkin pie, and even, perhaps, chocolate mousse.

  • Keep the Holidays Under Budget

    Sarah Perry
    19 Nov 2009 | 9:16 am
    How are you economizing this holiday season? Sharing the financial burden of a big holiday meal with fellow cooks is the approach HillJ takes. Food shopping with friends who will “share the cost and bounty of, say, a beef tenderloin, a large produce buy, or bulk spices” makes for better holiday value for everyone. “It hurts a lot less financially to have partners in food-crime,” says HillJ. “I make my own stock and that saves a bundle,” says miki. “For veggie broth, I just save the ends and pieces, and for chicken, I save the bones from my weekend…

  • The Best Cocoa Powder

    Sarah Perry
    19 Nov 2009 | 8:35 am
    What’s the best cocoa powder to use for chocolaty holiday baked goods? mels loves the Double-Dutch Dark Cocoa made by King Arthur (the flour maker). Cakegirl always uses the Dutch-process cocoa from Penzeys. “It’s very high quality and reasonably priced, especially compared to Valrhona. I order several pounds at a time from Penzeys and it works perfectly in everything. Give it a try!” she says. scuzzo likes Droste brand cocoa powder. It’s a Dutch-process cocoa powder that’s not too hard to find in supermarkets. It comes in a red box, and it’s a lot…

  • Overheard on the General Topics Boards

    Sarah Perry
    11 Nov 2009 | 4:59 pm
    “Meat is not a homogeneous mass. Depending where on the animal it came from and what its function in life was, the flavor will vary tremendously.” -KaimukiMan “In honour of Big Bird & the 40th anniversary of Sesame Street (today according to Google), what are some of your favourite dishes and recipes from the show. And especially for Big Bird. What are some of your favourite poultry recipes or dishes?” -bigfellow “If you like the fried cheese edges of pizza, you can just fry some other cheeses in a fry pan until crispy and eat.” -scuzzo
 
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    CHOW » Food Media

  • Walmart Presents: Feasting on the Cheap

    James Norton
    17 Nov 2009 | 7:35 am
    Sharp news commentary blog the Awl breaks down Walmart’s $20 Thanksgiving feast, which actually includes a disturbingly long list of edible features for a disturbingly low price. Prices vary a bit from state to state, but in general your Jackson gets you: • One 12-pound Grade A turkey • Three 11- to 15.5-ounce cans Green Giant vegetables • Two 14-ounce cans Ocean Spray cranberry sauce • Three 6-ounce boxes of Stove Top stuffing • One 5-pound bag of red potatoes • One 12-count package of Sara Lee dinner rolls • One 22-ounce pumpkin roll cake This…

  • Drinking Nostalgically: Everything New Is Old Again

    James Norton
    13 Nov 2009 | 1:59 pm
    The Atlantic writes about an effort to take back the mai tai, a beverage that must surely rank among the most debased drinks in modern bartending. Typically a syrupy-sweet fruit bomb, it can—and should—have a more mature flavor. Julie Reiner, a New York mixologist, makes a mai tai “with aged rum, fresh lime, and almond syrup, with a little Corduba rum floated on top (so the last few sips aren’t diluted by melted ice).” Not long ago, I edited a story by Nick Kosevich, a bartender whose attention to detail and interest in reviving now-too-sweet drinks (such as…

  • Five Things You Didn’t Know About Guy Fieri

    Joyce Slaton
    12 Nov 2009 | 1:13 pm
    The Hungry Beast has a revealing interview with Guy Fieri this week that unearths some interesting nuggets. To wit: 1. He owns a T-shirt cannon. 2. He is going on a national tour “in a bus stocked with Pabst Blue Ribbon and painted with flames.” 3., 4., and 5. “He now travels with a bodyguard to events, has bras and underwear thrown at him during cooking demos, and counts Sammy Hagar and members of AC/DC as close friends—no wonder he speaks about himself in rock-star language.” Whoa. Visit the Hungry Beast to learn about Fieri’s other quirks, such as naming…

  • Waiter, Get Your Hands Off Me!

    Joyce Slaton
    12 Nov 2009 | 10:56 am
    Bruce Buschel is opening a restaurant. And he has some ideas about what he’d like his staff to do and not do. So many ideas, in fact, that he was able to supply the New York Times with a list of “100 Things Restaurant Staffers Should Never Do.” Buschel is on the ball; witness some of the picks of his list: “8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.” “20. Never refuse to substitute one vegetable for another.” “32. Never touch a customer. No excuses. Do not do it. Do not brush…

  • Snacks and the Modern Gamer

    James Norton
    12 Nov 2009 | 7:12 am
    The brutally obvious nature of the picks in Topless Robot’s “10 Most Beloved and Unhealthy Gaming Snacks” doesn’t diminish the fleeting-if-all-too-real vicarious pleasure a casual reader picks up from hearing the analysis of total crap ranging from Oreos to Slim Jims to that ghastly World of Warcraft Mountain Dew. On the topic of doughnuts, Topless Robot notes: “It is one of the few foods you can buy a box of, bring it to a friend’s house and only your most picky of bitch friends will not find something they like.” Not Pulitzer-caliber stuff, but, to…
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    Eater NY

  • Mason's Version of Brooklyn Bowl; Pump Shutters on 38th

    Amanda
    20 Nov 2009 | 2:52 pm
    Kinds gross, Campbell's MASONWIRE— Chef/TV star Sam Mason goes on the record about what went wrong at Tailor and what he's planning next: "The problem as he sees it was 'overzealousness,' from Tailor’s large serving staff to its exorbitant SoHo rent...he shared his intention of opening a smaller restaurant in Brooklyn. Thinking out loud, he said, 'Maybe it’ll be a place with a stage, where bands can play.'" How about that plus bowling and a bar? [NYT] WILLIAMSBURG— Today Fork in the Road runs a listicle of their top ten favorite restaurants in Williamsburg (with some…

  • Kurvetastic: Ending Charade, Kurve Officially Rebrands itself Rhong Tiam

    Amanda
    20 Nov 2009 | 2:37 pm
    And so begins a new chapter at the psychedelic Thai restaurant Kurve. For the better part of a year, Andy Yang's ever exciting but poorly received 2nd Avenue spot has been slowly transforming into a second branch of his Michelin-starred Greenwich Village hit Rhong Tiam. First he started cooking Rhong Tiam's food in Kurve's kitchen for delivery orders, calling it Rhong Tiam East. Then came the Rhong Tiam Remixed nights, where RT's food was served alongside Kurve's in the dining room. Then Yang actually added Rhong Tiam signage to the door (along with a lunch buffet), slowly removing the Kurve…

  • Paradou, Take 4: In what is probably not the...

    Amanda
    20 Nov 2009 | 1:57 pm
    In what is probably not the final chapter in the Paradou saga, Gawker records their phone call between writer Gabriel Snyder and the Vadim Ponorovsky, the owner of the Meatpacking District restaurant who made the blogs today after a hostile email sent to him employees went public. Sadly, it does not include the part where he compares Snyder to Hitler. [Gawker; previously]

  • KamaliWire: Word comes across the wire this...

    Amanda
    20 Nov 2009 | 1:34 pm
    Word comes across the wire this afternoon that congratulations are in order for restaurant consultant, real estate expert, and friend of Eater Steven Kamali on his recent engagement. Another one off the market, ladies. [EaterWire]

  • Board Wrap: Creating a Midtown Soup Cart Map

    Amanda
    20 Nov 2009 | 1:17 pm
    · Anal Cook Will Prob Freak out New Neighbors with Autumnal Welcome Treats [SE] · Someone Needs to Tell Top Chef How to Pronounce Ballotine [SE] · Can Someone Help My Boss Get Resys at Tom Tuesday Dinner? [CH] · ISO Something Like Balthazar and Fancier Than Pastis [Yelp] · Mapping Out all the Soup Carts in Midtown [ML]
 
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    The Girl Who Ate Everything

  • Two Days of Flushing Fooding In One Huge-Ass Post

    roboppy
    15 Nov 2009 | 9:19 pm
    I know my friends are awesome because they'll say things like, "I've never been to Flushing before; can we go there and eat until we explode?" If you have no interest in going to Flushing, you can go sit in...

  • Motorino, Soft Serve, and Cake

    roboppy
    11 Nov 2009 | 11:36 pm
    I've eaten at Motorino twice in Brooklyn, once in the East Village, and once at work by way of my boss tucking a few pizza boxes under his arm and biking them back to our office in Chelsea. And for...

  • Burger-Loving Army, Send Me Your Reviews, Plz

    roboppy
    9 Nov 2009 | 6:10 am
    A rice bun burger from Lotteria. For those who don't know, one of my major tasks at Serious Eats is editing A Hamburger Today, our hamburger-centric blog. I recently put up a post by Lee Anne about burgers in Taipei,...

  • My Favorite Sandwiches in New York City and Beyond

    roboppy
    5 Nov 2009 | 11:29 pm
    A bunch of sandwiches that shall appear somewhere down this page. Up until about 2005, I wouldn't have labeled myself as a lover of sandwiches. Looking back, I don't know what the hell was wrong with me.* When my...

  • 'Satan's Diarrhea' and a Burger from Song 7.2

    roboppy
    31 Oct 2009 | 10:12 pm
    This post originally took place on October 19. "You [mumble mumble] bowl of [low growly mumble]," said Greg. "...Huh?" I leaned in to hear more clearly. "You [juughfmumbl] bowl of [ssmmumblrMUMBLAH]!" "...Whaaat." "You just [mmmumbrlr] bowl of [SUUHGUHDDUHHH]!" "...Huuuh what."...
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    gastropoda

  • Johnny Rotten? He’s in the bath.

    regina
    15 Nov 2009 | 3:37 pm
    I thought it was just me, but quote of the week has to be from Atrios: “Please for the love of God make Frank Bruni stop writing.” The latest nonfood-but-eating thing was definitely unsettling — talk about throwing drooling editors a boner.

  • Style du jour

    regina
    15 Nov 2009 | 3:37 pm
    And I’m really happy it’s not just me losing it over Panchito’s poor successor, flopping around trying to fill those outsized sneakers. First there was the meh mess; 27 years here and I never knew it was a New York expression. And then there’s the new Bruni Digest, a Miami blogger who has nailed the [...]

  • “Some things are not worth exploring or explaining”

    regina
    15 Nov 2009 | 3:35 pm
    While I’m in a linking mood, Tweet of the week was from Cynicor, responding to some kkkrazy announcing he/she was off to breakfast with other pro-lifers: “Er– don’t eat the eggs.” And his photo illustration was also priceless. I won’t link to the nonsense the Coven Crier posted, though, on “yams.” This is “culinary journalism” [...]

  • Why the Pilgrims invented alcohol

    regina
    15 Nov 2009 | 3:29 pm
    The hysteria is bad every year, but for some reason this Thanksgiving is being treated like “The Road” to “2012.” It’s really not the end of the world. It’s just a goddamn chicken dinner with a big bird and extra sides. Why the lunacy has to kick in so far in advance baffles me. And [...]

  • But your canned peaches won’t get you into heaven anymore

    regina
    15 Nov 2009 | 3:27 pm
    The most brilliant entrepreneurial idea of the year is not pickles but pet care for crazy Christians’ left-behind animals after the Rapture. Payment in advance, of course. I’d take in a few pigs for that deal. And if anyone hopelessly deluded wants me to watch over his/her wine cellar, I’m free.
 
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    Sugar and Sweets: find something crave-worthy

  • Vanilla Cupcakes are Anything but Plain

    sugargeek
    9 Nov 2009 | 12:06 pm
    In honor of National Vanilla Cupcake Day on November 10, I present this photo of a beautiful cupcake set from Clever Cupcakes of Montreal. I’ve always been a fan of vanilla cake, but sometimes “vanilla” is perceived as boring. Not so! This pretty birthday set is proof. And what girl wouldn’t love those sugary butterflies? Simply beautiful! photo by clevercupcakes

  • Today is Caramel Apple Day!

    sugargeek
    21 Oct 2009 | 1:45 pm
    This is Caramel Apple Day! Here is your dose of sticky, apply beauty. This is how I like my caramel apples, too. No nuts on the outside. Just lots of thick, buttery caramel. Enjoy! photo by joyosity

  • Rhubarb Dessert

    sugargeek
    7 Sep 2009 | 12:54 pm
    When I was a kid, we had lots of rhubarb around the house. I don’t know whether it was planted there purposely, or whether it was just a weed. Being resourceful and sort of hippy-ish, my parents would gather it and cook it into foods. Let me tell you, you have to add a lot of sugar and stuff to make rhubarb really taste good. We had rhubarb tapioca, rhubarb pie, and rhubarb cobbler, to name a few. You have to enjoy a tart flavor to eat a lot of rhubarb. Here is a beautiful rhubarb dessert that certainly looks sweet! Do you like rhubarb? photo by gingercat2008

  • National Creamsicle Day

    sugargeek
    13 Aug 2009 | 8:30 am
    August 15 is National Creamsicle Day, and to celebrate the refreshing vanilla-orange frozen taste sensation, here’s a cool photo of an ice cream cup. Makes me want to grab a spoon! photo by ellie

  • Dove Chocolate (and free chocolate Fridays!)

    sugargeek
    10 Jul 2009 | 1:01 pm
    Everybody knows I love chocolate, and one of my favorite flavor combinations is chocolate with peanut butter. Recently, in a moment of weakness, I grabbed a bag of these Dove Promises. They are silky chocolate, filled with creamy and slightly salty peanut butter (smooth, not grainy). All I can say is YUM!!! I managed to stop my enjoyment long enough to snap a photo mid-munch. You’re welcome. photo by Heather Weaver And by the way, did you know you can get FREE Dove chocolate every Friday this summer? Check it out!!
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    ruhlman.com

  • Brussels Sprouts: Less Light Creates Drama

    Donna
    19 Nov 2009 | 2:57 pm
    Photo Post by Donna When shooting food, different light will give you different moods. Bright, even light—a cheery mood. Low, uneven light—a more dramatic mood. Light from the front shows less texture in your subject. Side light, creates shadows that can be distractingly dark, so, finding the look you're going for takes some playing with your light. I had the image below lit with 2 lights. Then,  just by moving one of the lights back and to the side, the roundness and spaces between the leaves became more pronounced because of the shadows. The lack of light falling on the background…

  • Brussels Sprouts

    michael ruhlman
    19 Nov 2009 | 1:15 pm
    Photos by DonnaHow many of you thought that Brussels sprouts grew in the ground like little cabbages?  Or like me, never really thought about how they grew until you were forced to consider it?  Last Friday, Thomas Keller flew to Cleveland to promote Ad Hoc At Home, a paean to family-style cooking, and among the many things we talked about were ways people can improve as cooks, such as being more organized (mise en place!) and shopping better.  As Thomas has always said, "If you've got better ingredients than I, then you can be a better chef." One of the ingredients he…

  • Donna's Calendar (and an announcement)

    michael ruhlman
    18 Nov 2009 | 12:59 pm
    Photos by DonnaI got really lucky when I fell in love with Donna in the wee hours of the new year 1988 Mary Frances's kitchen in Palm Beach.  She'd been shooting that night, and would continue shooting, but little did she know that 21 years later, she'd be photographing food for me.  Thanks to this blog and the people who read it, she now shoots food with alacrity, so I thank  those who have encouraged her. You've helped me!At the request of a few of her admirers she put together a calendar with some of her favorite images.  If we'd had our acts together and done…

  • How To Make Pretzels

    michael ruhlman
    16 Nov 2009 | 6:40 am
    Photo by DonnaMy obsession with pretzels began with olives and the lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday.  (Before the demo, hanging out with Symon and Jonathan Sawyer, I mentioned my demo and said, "It's a no brainer, it's so simple nothing can go wrong." Symon clutched his bald head and shout, "DON'T SAY THAT!!!")Half my demo was on baking and making a 5:3 bread dough into several products, and I also wanted to bake gougeres, cheese puffs, so I went early to make…

  • 2010 Food Photo Calendar Ready

    Donna
    14 Nov 2009 | 12:00 pm
    Photo Post by Donna The final 2010 photo calendar is complete and here are the 16 featured photos (there are 3 months with 2 photos and on the cover is the brown eggs in wooden bowl photo) and there are 12 thumbnail size photos as well. Didn't know it would be so hard to choose photos for the 12 months of 2010. I mean you can't have cherry pie photos for February—right?—they need to be in July. For those of you who would like one you can email me at: dtr@ruhlman and send a check, or go to Paypal, and send your payment to account: Michael@Ruhlman.com,  and place your order. $45…
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    Serious Eats

  • Grilling: Cider-Glazed Sweet Potatoes

    Joshua Bousel
    20 Nov 2009 | 4:30 pm
    From Recipes Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] If there's any tension during my family's Thanksgiving, it's usually over who and what gets control of the oven. Too many dishes have been scraped because of limited cooking space, so recipes that don't require oven use are golden. Even though I hesitate to call this recipe for cider-glazed sweet potatoes real grilling, it does bring the cooking outdoors, which gets bonus points for getting me out of the kitchen completely. The…

  • Comment of the Day: Stuffing vs. Dressing

    Erin Zimmer
    20 Nov 2009 | 4:00 pm
    Why is "dressing" more appropriate for [the dish] when baked in a casserole pan? The term "dressing" could be equally read to imply "to dress," as in it dresses something...Just as the bird is stuffed with it, the bird is dressed (up) with it. —Lorenzo

  • Leftovers: The Day's Stray Links

    Erin Zimmer
    20 Nov 2009 | 3:15 pm
    Scrudle: A utensil designed to scrape and scoop every last morsel. [Independent] GQ's Chef of the Year: And the award goes to D.C.-hailing Jose Andres. [GQ] Dunkin' on West Coast: If this Boston-themed bar in Santa Monica gets enough orders, they'll drive in the donuts from Vegas. [LA Snark] Caviar Sandwiches? The Subway chain looks to open 1,000 more outlets in Russia by 2015. [Reuters] Popular Demand (Popeye's): The new music video from Clipse about hanging outside of Obama Fried Chicken, not Popeye's. [Brokelyn] Bye, Oprah! Cocktail: To salute 25 years on air, guzzle this down.

  • Time for a Drink: Champs Elysees

    Paul Clarke
    20 Nov 2009 | 2:30 pm
    From Recipes Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Cocktails can be rich and rugged like a Manhattan, or crisp and sharp like a martini, or bright and tangy like a daiquiri (they can also be sweet and murky like a Bahama Mama, but we won't go there right now). But with the holiday season approaching, your taste buds might feel the need for something with a little more elegance—that's where the French come in. Composed of two great Gallic spirits (cognac and the herbal liqueur…

  • Fresh Food on TV: Weekend Edition

    Gordon Mark
    20 Nov 2009 | 2:00 pm
    With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times and episodes may vary with region (especially PBS shows); check your local listings for exact hour and channels. Saturday (November 21) Secrets of a Restaurant Chef (warning, a video plays automatically on site) "The Secret to Pork Loin." Pork tenderloin; homemade applesauce; warm cabbage slaw. (repeat) 10:30 a.m. ET, Food Network 5 Ingredient Fix: "Impress the In-Laws." Claire…
 
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    Slice

  • Has the NYC Department of Health Delcared War on Reheated Pizza Slices?

    20 Nov 2009 | 8:45 am
    [Photograph: Turbulentflow on Flickr] An alarming piece of reader mail today from an undisclosed Manhattan pizzeria should send shivers down the spines of any slice-loving New Yorker. If this is not just a single instance of overzealous enforcement by the NYC Department of Health, the following could have serious ramifications for the majority of pizzerias in the Big Apple: I am having a huge problem. I run a pizzeria, and we have gotten a warning from the Board of Health saying that pizza is not allowed to be used off of the slice display.This, of course, has to do with the fact that the…

  • South Slope's Lucali Spin-off to Be Called Giuseppina's

    19 Nov 2009 | 3:45 pm
    [Photograph: eater.com] The blog Eater brings word via photographic evidence (above) that "Lucali II," the spin-off pizzeria from Mark Iacono's brother, Chris, will be called Giuseppina's. Wow. Doesn't quite roll off the tongue the way Lucali does, does it? Giuseppina's (aka Lucali II) 691 6th Avenue, Brooklyn NY 11215 (South Slope, at 20th Street; map)

  • Pizza Madness 2009: Los Angeles — Pizzeria Mozza and Antica Pizzeria

    19 Nov 2009 | 11:00 am
    From the Slice inbox: "Waiting for your review of Mozza and Antica. Please get to it soon. Thanks. —Pizzafreak" OK. Here you go, Pizzafreak. My blathering about "Pizza Madness 2009" continues ... —The Mgmt. [Photographs: Adam Kuban] Until I touched down at LAX on Thursday, October 29, most of my knowledge of Los Angeles came from CHiPs, The Rockford Files, the Terminator franchise, and The Closer. I had a feeling I'd be in for a shock. It came pretty early. On the corner of Santa Monica Boulevard and North Crescent (straight-up 90210 territory), I saw both a Bentley Continental…

  • Customized Pizza-Themed Keds

    18 Nov 2009 | 4:24 pm
    [Photograph: Pizzalicious] Lauren of the blog Pizzalicious points out that you can make customized pizza-themed Keds. Sure enough. Go to the Keds Collective customizer and you can upload your own images onto the upper, tongue, heel, outside quarter, and inside quarter. The shoes start at $60 for women and $50 for kids. Sadly, men's options are "coming soon." I think Lauren's design is just about perfect, but I wanted to get into the shoe-design business myself, so I whipped up a pair of my own (after the jump).Whaddaya think? Yes, that's who you think it is. Along with an upskirt shot of a…

  • How to Teach Your Kids About Good Pizza

    18 Nov 2009 | 2:30 pm
    In a recent New Yorker book review of Raising the Perfect Child Through Guilt and Manipulation, Macy Halford boils down the book's central tenet: So how do you put the philosophy into practice? First, become fluent in the language of groupthink, and use it to invite your child to examine things critically as a member of a team: "'Can you believe they have the nerve to call this pizza? This doesn't even come close to __________' (fill in the blank with the name of your favorite pizzeria)." I think the Slice family, of which you are all part (awwww, warm fuzzy feeling), is far too large,…
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    smitten kitchen

  • creamed spinach

    deb
    19 Nov 2009 | 8:26 am
    I started fixin’ for some creamed spinach when I was pregnant — yes, they aren’t kidding about those iron cravings — but I never got to making it this summer. Because I didn’t have… time. Now, just pause for a second while I reach through this computer to throttle my summer self for thinking she knew what not having time was all about. Then I had a baby and I was still craving creamed spinach but, you know, then I had a baby and really didn’t have time. And a week passed and then a month and a second month after that and on the very first day of his…

  • sweet potato buttermilk pie

    deb
    17 Nov 2009 | 8:37 am
    As many of you have figured out, I’ve got a megawatt crush on Southern food. It comes out with a vengeance all summer when I want nothing more than to dry-rub ribs, make corn bread and buttermilk dressing salads, dive headfirst into tomato pie and douse pretty much everything in bourbon then usually goes into a soft hibernation over the winter save a fried chicken or chicken and dumplings run-in or two. Given this infatuation, it seems only right and proper that I’d get in a recipe for sweet potato pie at a time of year when sweet potatoes are exactly everywhere. But while I do…

  • swiss chard and sweet potato gratin

    deb
    12 Nov 2009 | 2:08 pm
    Surely I’m not alone in this: When I’m eating starchy foods, I think I should be eating more greens. When I’m eating my greens, I wish I had heavier foods to balance them. And pretty much all of the time, I wonder why it has been so long since I made macaroni and cheese. And this is what happens when I stewed all of these thoughts together in my head over countless feedings. I love sweet potatoes but I find most preparations of them too heavy and sweet (which is why I stick to spicing, curry-ing and/or spicing, curry-ing and frittering them); I love chard but I find most…

  • raisin-studded apple bread pudding

    deb
    10 Nov 2009 | 6:53 am
    Of all the things I had anticipated about being a new mama — the sleep deprivation, the fact that sometimes babies cry for no reason, whatsoever, that they look ridiculously cute things that are too big on them — at least one of the things that I hadn’t considered was, well, the Itch. The one you get at the end of your nose nearly the second after you start feeding the baby and have not a finger free to scratch it. It’s not always an itch, though. Sometimes it’s a just a bit of water that you need — just a sip! from that glass just two feet in front of you!

  • moroccan-spiced spaghetti squash

    deb
    5 Nov 2009 | 7:36 pm
    I keep promising you all some quick, easy recipes but sharing instead a mousse that requires at least five bowls and an electric mixer that must be washed down no less than three times, a quiche that has at least three different components, cauliflower that demands you cook each ingredient separately and a from-scratch doughnut recipe that entails reducing, rolling, freezing, frying and dipping. I have no doubt that you’re standing out there in front of your monitor, hands on hips, demanding answers. Except I don’t have any logic or rationale that will explain I choose to use my…
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    The Expatriate's Kitchen

  • Brussels Sprouts with Bacon-Shallot Vinaigrette

    Expatriate Chef
    3 Nov 2009 | 8:03 pm
    I promised Ruthy I would post this recipe. Brussels sprouts are in season right now and if you never liked them before, (and I was right there with you), you should try them again. Plus, they are just a crazy looking vegetable on the stalk, like a club you can eat.I use nitrate-free bacon and recommend you do as well. You can reduce the amount of bacon used here, use prosciutto, or skip it if you

  • Recommended Reading

    Expatriate Chef
    3 Nov 2009 | 9:28 am
    If you have not read this article in the New York Times about commercially raised and slaughtered beef, you need to. Thank you, Costco, for testing your beef independent of the suppliers — even when suppliers like Tyson will no longer sell to you because you care about your customers.And, Cargill, what's with treating meat with ammonia during processing, and still having it contaminated? Not just

  • November Book Giveaway

    Expatriate Chef
    2 Nov 2009 | 8:42 pm
    First, congratulations to GiGi as the random drawing winner of October's book, Vegan Lunch Box Around the World. GiGi, please give me some directions on where to mail your book at farmerfare (at) gmail (dot) com.Just as stores everywhere are cramming the shelves full of red and green, here is a warm, earthy book perfect for fall and Thanksgiving. the spice kitchen, everyday cooking with organic

  • Curried Pumpkin Soup

    Expatriate Chef
    26 Oct 2009 | 9:12 pm
    Coconut-Curry Pumpkin Soup 1 8-pound Musquee de Provence Pumpkin — also called a “Fairytale” pumpkin — or other deep-orange, thick-fleshed eating pumpkin or squash 32 oz. chicken broth 2 tbs. olive oil 1 large onion, diced 2 cloves garlic, minced 2 tsp. grated fresh ginger 1 15 oz. can coconut milk 3 tsp. sweet curry powder 1/4 tsp. red pepper flakes 4 tbs. sugar Kosher salt to taste

  • Pumpkin Shortage? Make Your Own Pumpkin Puree

    Expatriate Chef
    21 Oct 2009 | 12:05 pm
    There has been a lot of news lately about the pumpkin shortage. Good news is, not all states are affected. More good news is that many of the "decorative" pumpkins you see are actually delicious, edible pumpkins in disguise.Have no fear this October should you reach for a can of pumpkin and the shelf is bare. It's easy to make your own puree.First, get a large pumpkin. Not the jack-o-lantern kind
 
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    Greedy Gourmet

  • Beef, Mushroom & Oyster Sauce Stir-Fry

    Michelle
    19 Nov 2009 | 11:08 am
    We all know fast food is bad for our health even though there are some advantages… A lot of times it works out cheaper to order fast food than to cook for ourselves, especially with super-sizing meal deals. No extra fuss. No time consuming “labour”. Leftovers to eat later. No mountain of pots or pans that [...] Related Posts Mongolian Lamb & Onion Stir Fry, Beef & Mangetout Stir Fry, Pork & Spinach Stir-Fry

  • Banoffee Cheesecake

    Michelle
    16 Nov 2009 | 1:36 am
    It was time. Our old fridge-freezer just had to go. Noisy, creaky, small and not to mention energy inefficient this stupid fridge was a nightmare to deal with every week on our shopping night. We live twenty minutes away from the closest, decent supermarket hence we only go once a week. Every time it was a [...] Related Posts Raspberry & Lime Cheesecake, Sticky Toffee Pudding, Chocolate and Courgette Cake

  • Godminster Vintage Oak Smoked Organic Cheddar

    Michelle
    11 Nov 2009 | 2:41 pm
    Cheese aficionados rejoice! This is one cheese not to be missed. Although my experience with smoked cheese is somewhat limited, I’m all too familiar with the supermarket’s small selection which mostly comprises pre-sliced Germanic cheeses whose texture is plastic-like and tastes mediocre. This really is a case of once you taste black you’ll never go back. [...] Related Posts Giveaway #20: Vintage Organic Cheddar & Chutney, Smoked Salmon Terrine, Smoked Salmon Pâté

  • Giveaway #21: The Abel & Cole Cookbook

    Michelle
    10 Nov 2009 | 1:25 pm
    What an excellent Christmas present this cookbook will make. There are one of three copies to be won, and oh, did I mention they are signed?! Answer This Easy Question Which vegetable or fruit have you never eaten and why? In the COMMENTS section you find below, enter your name and give your answer. I will draw [...] Related Posts Giveaway #18: Traditional Chinese Caddie with Goodies, Giveaway #20: My Life in France by Julia Child, Giveaway #20: Vintage Organic Cheddar & Chutney

  • Baked Rice Pudding

    Michelle
    8 Nov 2009 | 1:11 am
    Bah! So what if there is a recession? Who needs pounds if you can enjoy decadent desserts with mere pennies? Admittedly, this is the first recipe I post that I don’t actually eat. I’ve tasted a mouthful and all was jolly good but since I’m lactose intolerant I have always been averse to milk-based dishes. Another [...] Related Posts Sticky Toffee Pudding, Baked Pumpkin with Mushroom & Leek Stuffing, Baked Kabocha Squash & Butter Bean Soup
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    We Eatt: New recipes

  • popcorn

    12 Nov 2009 | 2:18 pm
    popcorn Really good! Ingredients PopcornSaltDirections 1. Put popcorn in popcorn maker. 2. Cook 3. Add salt 4. ServeYou can view the recipe at: popcorn You can find other recipes and share your own with your friends at www.weeatt.com

  • White Chicken and Tomatillo Chili

    9 Nov 2009 | 4:27 pm
    White Chicken and Tomatillo Chili Tomatillo salsa adds a lot of flavor to this chili. Ingredients 40 oz chicken broth - separated1 to 2 lbs. chicken breastcrushed garlic14 to 16 oz canned white beans (cannellini or great northern) - drainedabout 10 oz salsa verda (tomatillo salsa) or more to taste4 oz crea...You can view the recipe at: White Chicken and Tomatillo Chili You can find other recipes and share your own with your friends at www.weeatt.com

  • Cheesy Cornbread

    9 Nov 2009 | 4:16 pm
    Cheesy Cornbread A little cheese and tomatillo salsa add extra flavor to regular cornbread Ingredients 1 - 8.5 oz box Jiffy corn muffin mix1 egg1/3 cup milk4 oz shredded chedder or jack cheese1/4 cup salsa verde (tomatillo salsa)Directions Preheat oven to 400 degrees. Grease 8 muffin cup...You can view the recipe at: Cheesy Cornbread You can find other recipes and share your own with your friends at www.weeatt.com

  • Bean Dip

    25 Oct 2009 | 9:51 am
    Bean Dip Yummy bean dip that we put on the taco bake or eat with Frito's. Ingredients 1 16 oz. Can Refried Beans with Green Chiles1 Package Imo's Provel CheeseIf you can't find provel cheese, you can use a mixture of parmesan, mozzarella, provolone, and Swiss cheeses.Directions In a microwave safe ...You can view the recipe at: Bean Dip You can find other recipes and share your own with your friends at www.weeatt.com

  • Taco Bake

    25 Oct 2009 | 9:45 am
    Taco Bake One of my favorite recipes to make. It's really fast and easy. Ingredients 1 Lb. Ground Beef1 Packet of Taco Seasoning1 C. Water4 Taco size tortillas1 Jar Queso DipDirections Brown the ground beef, drain, and mix in the taco seasoning and a cup of water. Boil until almost all o...You can view the recipe at: Taco Bake You can find other recipes and share your own with your friends at www.weeatt.com
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    delicious:days

  • Days of Bliss - Don Alfonso 1890

    Nicky
    13 Nov 2009 | 12:55 am
    How do you start writing about a weekend revolving around Italian food that is very likely to leave a lasting impression for the rest of your life? How do you sum up thoughts and memories about countless wonderful food courses, unbelievable passionate chefs who created them in the first place and the amazing hospitality of the Iacarrino family? You can't. I don’t think written words can do our weekend at Don Alfonso 1890 justice, but I’ll try anyway. Read the rest of Days of Bliss - Don Alfonso 1890Copyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Headed South - Naples

    Nicky
    4 Nov 2009 | 3:26 am
    Our bags had just been unpacked, the impressions from our most recent trip to Nice not fully digested (no pun intended) and yet it was time to leave again. Italy this time, Campania to be more specific. A destination we didn't have on our radar until late summer - but more on this later. We had never been to this region of Italy before, so we quickly decided to throw in an extra day in Naples as a short stop-over. Just enough time to get a glimpse of the city, take a deep breath of the historic district, enjoy some typical Neapolitan food and find out first hand, whether or not the city is as…

  • Cooking with the guys: Part One - Past'e lenticchie

    Nicky
    29 Oct 2009 | 12:03 pm
    Show me a neat - doable - pasta shape and I'm sold. It doesn't take much to twist my arm and that's what happened when I first laid hands on a dear friend's book. Anonyme Köche is the name of Claudio Del Principe's food blog as well as his brand new book and besides the fact, that I think he is a super talented writer and has the most wonderful name (Del Principe - I'm sure others would kill pay for his name, myself included), his book is a perfect way to introduce this cool blog to those who prefer a real book over its digital alter ego. Read the rest of Cooking with the guys: Part One -…

  • Last summer's favorite antipasto - Ottolenghi inspired

    Nicky
    14 Oct 2009 | 12:14 pm
    The "last summer's" in above headline is a reminder for myself, that summer is not that far behind us - quite hard to imagine considering the first snowflakes that have been falling today. But despite their seasonal context, I wouldn't hesitate to serve these spicy bites year-round, certainly throughout fall and the upcoming winter, they're just too good to miss out on. Read the rest of Last summer's favorite antipasto - Ottolenghi inspiredCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Stuffed, but happy

    Nicky
    7 Oct 2009 | 11:29 am
    What you can see below is a glimpse of our - almost - daily breakfast situation during our most recent trip, many new found favorites included. Can you guess, where we've been? EDIT: Some of you were right, we've been to the Côte d'Azur again ... more on the trip is soon to come. Read the rest of Stuffed, but happyCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.
 
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    La Tartine Gourmande

  • A chocolate treat to keep the book manuscript going

    Béa
    11 Nov 2009 | 7:22 pm
    I am working hard at the moment. I mean, harder than usual as I sit at my desk for long hours in the evenings, busy working on the edits of my cookbook manuscript. That invariably makes my eyes look puffy in the morning, and have me crave for long naps in the afternoon. I wish I could take those naps when Lulu takes hers, but the thing is that as she reaches almost 11 months of age, her naps become scarce–and so do mine malheureusement! Naturally, this increased brain activity makes me even more hungry than usual for healthy homemade foods. So to keep a semblance of life normalcy and…

  • Autumnal butternut squash crumble — Crumble d’automne à la courge musquée

    Béa
    5 Nov 2009 | 2:20 pm
    Butternut squash crumble for the Boston Globe Fall is definitely my favorite season in New England. Beside the beautiful colorful foliage that cheers up the country and city parks, there are winter squashes. Butternut, acorn, red kuri, pumpkin. Oh, there are so many of them, in so many original shapes and attractive colors! I am always waiting for this time of year to bring them to our dinner table–at least twice a week, most likely more. Lulu, too, approves. This recipe is a good example. It’s a savory crumble that I created for the Boston Globe Food section. It’s…

  • Homemade baby food with the Beaba Babycook

    Béa
    4 Nov 2009 | 6:56 pm
    Beaba Babycook You probably recall that I recently wrote about making nutritious healthy baby food. What I didn’t tell you then, I realize, is about the utensil I actually use to prepare meals for Lulu. Magical! Oh how grateful I am to own a Beaba Babycook! It’s really the best kitchen gadget for a new maman! Perhaps you think you do not need one, and that’s fine too, but I must say that, it’s really simplified the preparation of Lulu’s foods. The bonus? It’s useful for that purpose and for whatever else you want. So I wrote about it for Short Orders in the…

  • Restaurant l’écluse 16 in Altwiller, in Alsace

    Béa
    3 Nov 2009 | 4:57 am
    When I traveled to France this summer, my family and I had lunch a few times at the restaurant l’écluse 16–only ten kilometers away from where my parents live. I really enjoy the place, not only because of its quiet, off-the-beaten-path location by a canal, à la campagne (in the countryside), but also because Leroux, the chef and talent in the kitchen, is a man who creates inventive eye-catching foods that showcase the best local ingredients. I wanted to write about the place. And so I did, in the Boston Globe food section last week. If you are interested, especially if you plan…

  • Gingerbread cookbook by Jennifer McGlinn

    Béa
    2 Nov 2009 | 6:29 am
    Gingerbread cookbook by Jennifer Lindner McGlinn Gingerbread If you recall, last year, I told you about the first cookbook I contributed to, styling and photographing the foods. Jennifer, the author, came to my house for a few days to work — we immediately became friends. Her cookbook was just published and I am so honored to have been able to work with her and the people at Chronicle Books. It’s a book about Gingerbread and every goodie that comes with it. It’s funny to think about it. I was three months pregnant when I worked on this project last summer. It was so hot, I…
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    Blue Lotus

  • Food

    Amy
    11 Nov 2009 | 2:38 am
    As a companion to my recent catch-up post, here is a post all about what I've bee eating since my blogging semi-hiatus. We start all the way back in May, just after our trip to Kushiro to visit Hideaki's brother. I had returned to Tokyo first for work reasons, and he came back a few days later he was loaded down with souvenirs from his brother, all of them edible. So we ate like royalty for over a week after the trip, starting with this meal:Mentaiko (spicy pollock roe); ikura no shoyuzuke (salmon roe preserved in soy sauce); noyasai no nibitashi (blanched wild greens flavoured with…

  • Catching Up

    Amy
    30 Oct 2009 | 8:56 pm
    Despite my lack of regular posts recently (does the past half year count as "recently"?) I've been keeping myself busy, so I thought I'd round up some pictures to show what I've been up to. So here are some things I've been doing since Spring, some of them already blogged, some not. In May I took two trips to Mount Takao a mountain in western Tokyo. Once was as a special outing with my Nature Club students, when I was too busy guiding the kids and their parents to take pictures, and once was a few days before that to scout out my route. Late spring is a fantastic…

  • Mikurajima

    Amy
    7 Oct 2009 | 5:04 am
    I really shouldn't have done it. Good wives are not supposed to take off on frivolous trips while their husbands stay home looking for work. Especially when they've barely gotten back from a one-month visit to Canada and can hardly claim they're starved for a vacation. Especially especially when their summers consisted of working five weeks of summer camps with just a weekend between each one, leaving very little time to even keep up with the laundry, let alone have quality with said husbands. But something keeps drawing my back, and I did it. I went to Mikurajima. Mikurajima is a…

  • Canada, week four

    Amy
    9 Sep 2009 | 12:13 am
    My last week in Canada began with lunch for everyone at Kingsley, a Chinese restaurant in Brampton with all-day dim sum. This was a very big treat for Hideaki and me: dim sum does exist in Japan, but it's done a bit differently. Customers ordering from menus rather than choosing dishes from passing carts, which is way less fun. The one time we found a proper dim sum place in Tokyo, with carts and all, we loved it, right up until we were hit with the $80 bill. Everything was delicious, with stronger flavours compared to Japanese dim sum, which is usually lightly flavoured and always dipped…

  • Tobermory

    Amy
    22 Aug 2009 | 7:54 pm
    While we were at Sauble Beach we drove up the Bruce Peninsula for an afternoon of hiking, stopping first for lunch in Tobermory, at the tip of the peninsula. We ate at a pirate-themed restaurant called the Shipwreck, with a cheese factor that was outweighed by the good food (and the cute pirate waiters).We started with fried pickles, a delicacy that was new to me but stayed true to the "anything can be good when deep-fried" rule, and then went on to fish & chips. We all chose the local whitefish and were rewarded with a very tasty fish, with a mild, slightly oily flavour and…
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    Grub Street New York

  • Schumer Shops at Costco; Pelosi Prefers East Village Cafés

    20 Nov 2009 | 3:44 pm
    Our hip Madam Speaker was spotted on First Avenue this week, enjoying herself at corner coffee shop Tarallucci e Vino, while Senator Schumer stocked up on groceries at the Brooklyn Costco. Meanwhile, Luke Wilson took a date to Nello, and Da Silvano’s heated sidewalk seating drew the week’s biggest bold-faced crowd: A-Rod, Sean Lennon, and Wolfgang Puck. Elsewhere, Ramona Singer cried over halibut, and the East Side Social Club opened with a cluster of media types. More celebrity diners, below. Bar Pitti: Ron Perelman ate at the Italian restaurant. [Page Six/NYP] Charles: Mary-Kate…

  • Kurve Becomes Rhong-Tiam; Má Pêche Serves Cocktails

    20 Nov 2009 | 3:00 pm
    Brooklyn Heights: A River Café alum recently opened Iris Café at 20 Columbia Place with two other partners. The focus is breakfast and lunch. [Fork in the Road/VV] East Village: Food-blog object-of-amusement Kurve will soon be reborn as an outpost of owner Andy Yang's Michelin-starred restaurant Rhong-Tiam. [Food Writer's Diary] Midtown West: Má Pêche, aka Momofuku Midtown in the Chambers Hotel, serves cocktails (like a sesame old-fashioned) after 5 p.m., when the hostess counter is converted into a bar. [Mouthing Off/Food & Wine] Park Slope: The owners of Brooklyn Ice…

  • Florida Judge Denies Philippe’s Attempt to Throw Out Mr. Chow Suit

    20 Nov 2009 | 2:35 pm
    A Florida judge has blocked Philippe from dismissing numerous counts in the trademark-related lawsuit brought by Mr. Chow. Judge William H. Hoeveler of the United States District Court, Southern District of Florida granted Philippe’s motion to dismiss counts related to “corporate-espionage surveillance” (Mr. Chow claimed that a suspicious man who entered its Miami Beach kitchen dressed as a chef was attempting to steal trade secrets; Philippe insisted the man was merely visiting an old friend, and there wasn’t sufficient evidence to prove that he was a spy). However,…

  • Le Cirque Dabbles in D.J.’s and Doormen, But Don’t Call It a Nightclub

    20 Nov 2009 | 1:37 pm
    Mauro Maccioni, life of the party When we wrote about the Halloween party that photographer Morgan Miller helped throw at Le Cirque, we hinted that he might start co-hosting regular events there. Sure enough, the first one will be thrown tonight on the restaurant’s lounge side, with Asia Argento’s husband, Michele Civetta, manning the turntables. Mauro Maccioni insists to us that “Le Cirque is not losing identity.” Though he admits his father, Sirio, is still getting comfortable with it, the paterfamilias is said to be okay with the soirées as long as they…

  • Aunt Suzie's Owner Spoke Against Sick Leave Before Being Busted for Wage-Dodging

    20 Nov 2009 | 1:05 pm
    When Marc Murphy testified against a proposed bill mandating that restaurateurs provide paid sick leave, his director of operations made sure to point out that Landmarc treats its employees very well, thank you (among other things, they get five sick days after they’ve worked there a year). But here’s something interesting — another restaurateur who testified against the bill on Tuesday, Irene Lo Re, also happens to be the owner of one of 25 Park Slope restaurants that were busted by the state Department of Labor for underpaying workers. Though the eateries weren’t…
 
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    CityMama™

  • I will cut you!

    CityMama™
    19 Nov 2009 | 4:54 pm
    I will cut you! Originally uploaded by citymama Or, if you prefer, the alternate Mochamomma-inspired title, "CityMama will cut a bitch." It's me in my tiny kitchen, trying to take...

  • Protect Women's Reproductive Rights: Strike Down Stupak!

    CityMama™
    18 Nov 2009 | 3:55 pm
    Note: As I am putting this post together, I am getting news that the new senate bill doesn't include Stupak language.That could change any moment. We need to keep up...

  • 18 Nov 2009 | 1:31 pm

    CityMama™
    18 Nov 2009 | 1:31 pm
    Adorable hipster owl reamer, $7.95 on sale at Anthropologie. It didn't come home with me, but maybe it should have.

  • Caldo Verde

    CityMama™
    17 Nov 2009 | 8:37 am
    I don't know what it is about this simple soup, but there's something magical in it. Something about the combination of kale, potatoes, and linguica (what I grew up calling...

  • New reviews up on CityMama's Stuff People Send Me

    CityMama™
    15 Nov 2009 | 10:42 am
    I know your time is valuable and so is mine. Here are four bite-sized reviews of some great free stuff people sent me recently. And I promise I will get...
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    Chubby Hubby

  • Chat with Bill Granger

    Chubby Hubby
    20 Nov 2009 | 6:40 pm
    When you think about great foodie travel experiences, there is perhaps none more quintessentially synonymous with Sydney than having breakfast at bills. For many of us, a trip to Sydney just isn’t complete without having tucked into the best scrambled eggs in the Southern hemisphere or a bite of bills’ fantastically fresh corn fritters. Bill Granger started bills back in 1993 at just 22 years old. When I was 22, I was still in university, spending my nights hanging out in dive bars and my days pompously debating political philosophy with classmates. I can’t even imagine the…

  • Final advertorial

    Chubby Hubby
    19 Nov 2009 | 8:32 am

  • Blowtorched prime rib roast

    Chubby Hubby
    17 Nov 2009 | 8:49 am
    Sometimes it takes a great chef to come up with the simplest and most elegant solutions. Like blowtorching a prime rib before slow-roasting it at low heat for several hours. But I’m getting ahead of myself. Let me backtrack a bit. As you all know, my voraciously literary wife S and I are avid cookbook collectors. For the both of us, there’s perhaps nothing better than spending an afternoon browsing the shelves at one of our favourite bookstores, especially if that store specializes in cookbooks. On a recent visit to 25 degree Celsius, Singapore’s only cookbook specialist, S…

  • Gotta pay for the site somehow

    Chubby Hubby
    17 Nov 2009 | 6:54 am

  • Lamb burgers with herbed yoghurt

    Chubby Hubby
    12 Nov 2009 | 7:30 am
    I’ve never made my love of burgers a secret. Despite the fact that a large part of my working life revolves around slightly fancy restaurants, I still have a thing for burger bars and the simple joy of chomping into a juicy, beautifully seasoned burger, chased with an ice-cold beer or soda. I’ve tried a lot of burgers in my time. Turkey burgers, cheeseburgers, portobello burgers, tuna burgers, even tofu burgers, just to name a few. For some strange reason, I’d never eaten a lamb burger. Which, as I think back, is really kind of weird. Especially because I love lamb.
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    The Passionate Foodie

  • Bobby's Grille: Initial Impressions

    Richard Auffrey
    20 Nov 2009 | 11:00 am
    Grilled Long Island Duck Breast with Smoked Gouda Risotto and Balsamic Reduction. Tender, meaty slices of duck atop a creamy, smoky risotto with a concentrated, sweet reduction. It is a superb dish, a signature item of the talented Chef Stephen Bell.Back in September, I mentioned the upcoming opening of Bobby's Grille, a new restaurant in Wellesley. The restaurant opened this week and I stopped by last night for dinner with several friends. Based on my positive experience, I believe the future of Bobby's Grille is going to be very bright. I will certainly return there soon and highly…

  • Burtons Grill: New Small Plates

    Richard Auffrey
    20 Nov 2009 | 7:35 am
    I have mentioned numerous times that I am a big fan of small plates. I love the chance to taste a wide variety of dishes, and I don't mind sharing. Now Burtons Grill is offering a special small plates menu. For only $4.95 you can select several delicious items from the menu below. These small plates are available at all Burtons Grill locations, from Monday through Sunday from 3:00pm to close!Small Plates MenuWarm Goat Cheese Salad (a blend of alouette and goat cheese, lightly breaded withpanko crumbs and fried, served over a spinach salad)Firecracker Shrimp (crispy shrimp tossed in a spicy…

  • OurGlass Wine Co.: Now Closed

    Richard Auffrey
    18 Nov 2009 | 9:36 am
    Last month, I told my readers about the potential changes coming to the OurGlass Wine Co. in Saugus. The store was under new ownership, the Golden Goose Market located in the North End. David Saul, the new Manager/Wine Buyer discussed his plans for the wine store. Unfortunately, the owners recently decided to close the Saugus store.The store is now closed though there is a sign indicating it may come under new management. It will be interesting to see what develops there.

  • Saké in the News

    Richard Auffrey
    18 Nov 2009 | 9:15 am
    I was very pleased when I read today's Boston Herald because they had a large article on Saké in their food section. The article, The Saké King, primarily discusses Lloyd Foster, the director of marketing for Classic Wine Imports in Norwood. Classic Wine Imports currently brings in 100+ Sakés and your local store may do business with them. The article then gives a brief summary about Saké, including what temperature to serve them.The article also contains recipes for four cocktails using Saké including: Sakétini, Saké Bloody Mary, Saké Sunrise and Saké Sour.Check it out!

  • Where Are The Women? Myers+Chang!

    Richard Auffrey
    18 Nov 2009 | 3:00 am
    If I were single, I know which restaurant I would frequent, Myers+Chang. Why? Because that is where so many women are dining. Almost 85% of the restaurant's customers are female. A staggering statistic which shocked me when I first heard it.In the current Stuff Magazine (11/17-11/30/09), there is an interview (p.58) with Christopher Myers, co-owner of Myers+Chang. Christopher stated that their clientele is almost 85% women. He believes that might be due to the restaurant serving many small plates. He assumes that many men in Boston don't want to share plates with others, or eat off a plate…
 
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    Blog

  • Stunning cured salmon Christmas dish

    Sarah
    14 Nov 2009 | 3:34 am
    I tried this dish last Christmas when my future Father - in - law made it and I loved it so much that I resolved to make it too. The recipe has sat open beside my bed for the best part of a year now and when we decided that I was going to do a birthday meal for my Dad, it was the first thing I thought of.  My first problem was how was I going to get a hold of a really fresh side of salmon living in the midlands, but surprisingly the local large supermarket came up with the goods.  The recipe is surprisingly easy, requiring you to throw the marinade ingredients together and rub on…

  • Cakes, cakes, cakes

    Sarah
    14 Nov 2009 | 3:25 am
    I've been doing a few cakes recently so here is a photo of the one of the car cakes I did which was a little more successful than the first attempt. I've got one or two more coming up plus I'm going to have a practice at making my wedding cupcakes. Any tips welcome!    

  • Better late than never!

    Sarah
    29 Oct 2009 | 4:08 pm
    Ok so I haven't got my daring baker post done on time but I've been a busy little bee recently. I've been making cakes, damson gin, working and doing wedding preparation etc! I was quite keen to do this recipe though as anything with almonds in it is basically food of the gods and we were having a leaving lunch in work for a colleague going on maternity leave and I thought this was appropriate.  As I have been rather busy organising presents for the departing colleague and doing a cake for the same day I needed to have made the macaroons for the lunch, it was a bit of a rushed affair.

  • Daring Baker Squid Pho

    Sarah
    14 Oct 2009 | 12:43 pm
    Last minute as usual for the daring Kitchen challenge! I completely forgot to take it into consideration when I sat down to write my weeks menu so I had to shoe horn it in somewhere. I was already having chicken in the week but I remembered I had some frozen squid in the fridge and thought it would be a good addition to an aromatic broth. I have tried to make similar recipes before but usually go for the make something up without a recipe route and it hasn't always been that successful. This time I was glad to have some guidance as the resulting stock was delicious and will be one I will make…

  • Daring Cook Indian Dosas

    Sarah
    14 Sep 2009 | 10:53 am
    As I'm a bit light on the pocket money situation I thought this nice recipe wouldn't break the bank too much. I like Indian food and do make it from scratch reasonably often, one of my favourite books is Anjum Anand's book "Anjum's new indian". It's also quite healthy, which is what I need after a week on holiday indulging myself. I haven't made dosas before but I'll try anything once, with regards to food that is ;-). The recipe was a little labour intensive, especially the coconut wrestling, and the pancakes took quite a few goes to get them right but they turned out very tasty in the end.
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    OUPblog » Food and Drink

  • A Toast to South African Wine: Place of The Year 2009

    Michelle
    12 Nov 2009 | 11:39 am
    Michelle Rafferty, Publicity Assistant Jancis Robison, wine connoisseur and editor of  The Oxford Companion to Wine, Third Edition, recently revealed the drawbacks of South Africa’s stringent wine standards: because South African wine law mandates that 100 % of the grapes must be grown in the appellation (geographic location) specified on the bottle, consumers usually have no idea exactly where their wine is from. According to Robinson this is a shame given that there are more than 80 appellations in South African wine country; terroir clearly shapes how a wine tastes and this…

  • Chop Suey: An Excerpt

    Megan
    11 Aug 2009 | 5:40 am
    Megan Branch, Intern The only foods that I can think of as being as “American as apple pie” are recipes that have been lifted from other countries: pizza, sushi and, of course, Chinese food. College in New York has meant that I eat a lot of Chinese food. In his new book, Chop Suey: A Cultural History of Chinese Food in the United States, Andrew Coe chronicles Chinese food’s journey across the ocean and into the hearts of Americans everywhere. Below, I’ve excerpted a passage from Chop Suey in which Coe details the earliest written account of an American’s experience eating Chinese…

  • New Year’s Eve

    Rebecca
    31 Dec 2008 | 8:20 am
    In honor of New Year’s Eve I thought we should excerpt about some NYE food and drink traditions. The piece below is from The Oxford Encyclopedia of Food and Drink in America which I found through Oxford Reference Online. I hope you all have a fabulous time tonight (but not too fabulous) and I wish you a healthy and happy 2009! Although champagne has become de rigueur as midnight strikes, no single food epitomizes the contemporary New Year’s holiday. The menu may be luxurious caviar at a New Year’s Eve bacchanalia or sobering hoppin’ John on New Year’s Day.

  • Some of New York’s Fastest Invite You for Drinks

    Rebecca
    19 Nov 2008 | 12:05 pm
    By Michelle Rafferty, Publicity Assistant For one weekend every year, New York City becomes the capital of the running world. When marathon weekend hits, crowds gather all over the five boroughs to cheer on professionals runners, celebrities, friends, and co-workers alike. I personally recommend mile 24—it doesn’t get enough attention because it’s so close to the end, but it’s when you get to see people really fall apart, or rally up and show an incredible amount of grit. And admit it—some voyeuristic inspiration can do us cold hard New Yorkers some good every now and then. Though I…

  • A Fat Talk Free Diet

    Rebecca
    15 Oct 2008 | 1:55 pm
    It’s is nice writing this post knowing that most of our readers have no idea what I look like.  Please set aside your assumptions about my size, it is irrelevant.  Instead, take a look at yourself.  Are you satisfied?  Most studies say that a majority of women are not happy with the way they look- and that the repercussions from this lack of self-acceptance are serious. But I’m not here to preach.  I was a pudgy little kid, my preferred description is “pleasantly plump,” and while puberty slimmed me out I still remember the trauma of a family friend coming up to…
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    weber_cam

  • Desperation Dinners: The potroast

    Dave
    20 Nov 2009 | 1:46 pm
    The cheapest cuts are the best, originally uploaded by Seligmans Dog. Sunday I plopped a chuck roast into a pan, added salt and pepper and put it in a 225°F for 4 hours. Then I took it out, placed assorted roots around it (turnips, carrots, potatoes and brussels sprouts), a tad more salt and pepper and tossed it in the fridge. I heated the entire pan covered for 30 minutes and uncovered for 30 minutes at 350°F. Nice meal for a weeknight.

  • General purpose chocolate sauce

    Dave
    16 Nov 2009 | 10:45 am
    Hot chocolate season is upon us and we're out of Hershey's syrup. So, I took a shot at my own:heated and immersion blendered:dark chocolate unsweetened powder, 3/4 Csugar, 1Cwater, 1Csweetened condensed milk, about 3 ozIt's a little thin but tasty. I added about 2 oz of this and 4 oz of milk and steamed it using one of these. Anyone else got a good general purposed chocolate sauce recipe?

  • Loot from Jungle Jim's in Cincinnati

    Dave
    7 Nov 2009 | 5:01 pm
    click image for better viewThe past week had FAST meals going on. Scallops and couscous with some veggies, leftover lasagna, etc. Nice but nothing blogworthy. Today we decided to get some inspiration, shlep the kid for a 3 h round trip to Jungle Jim's and get some fun things to eat. Didn't get the oh so stinky Dorian though. Wasn't that bold.

  • Pizza Grand Prix postmortem

    Dave
    18 Oct 2009 | 7:45 pm
    webercam.com is largely a lab notebook of my adventures in cooking and amateur food science. Tonight I was invited by Jim of CMH Gourmand to attend the Pizza Grand Prix held at Wild Goose Creative and show off my cool toy, a modified grill that cooks pizzas. I had a blast. I love to share pizzas I make and gain feedback. Hardly a well composed post, I just wanted to record some quick notes (I'll keep the post going a few days). •I made a total of about 18 pizzas in 2 hours, 225 g crust each and mostly topped with Dei Fratelli crushed tomatoes, basil and mozzarella. •Bethia brought…

  • I'm ready

    Dave
    18 Oct 2009 | 9:15 am
    Tonight's the Pizza Grand Prix. My Firedome, 10 pounds of dough, simple toppings and I will be in attendance.I heard Padma and Colicchio may also show up.ps Sorry Jim, I had to pack the car early; still there will be some good photo ops @ 5. I also get to the airport 3 hours early.
 
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    Epicurious.com: Editor's Blog

  • Thanksgiving Answers: What is Dry-Brining?

    Sarah Kagan
    20 Nov 2009 | 2:00 pm
    Continuing our month of answering your Thanksgiving-related questions, I'd like to address the subject of dry-brining. There's been a lot of talk lately about this technique for flavoring and moisturizing a turkey. As with many other culinary inventions, it's hard to pinpoint who first came up with the idea. But numerous sources credit the famous roast chicken served by chef Judy Rodgers at her San Francisco restaurant Zuni Café. The secret to Rodgers's chicken is a salt and herb mixture that's rubbed on the bird, then allowed to penetrate in the fridge before cooking. After the recipe was…

  • Any Birds in Your Thanksgiving Pie?

    Esther Sung
    20 Nov 2009 | 12:02 pm
    Making a double-crust pie for Thanksgiving? You may have read in our pie primer that double-crust pies require you "to cut some slits in the top crust to allow steam to escape" but I'd like to offer you another option: the pie bird (also spelled "piebird" and sometimes referred to as "pie funnel" and "pie vent"). These adorable ceramic vents look like something that one's grandmother might have used when baking but apparently they're still being used, made, and even collected. You can find them for sale on amazon and etsy, amongst other sites. Does anyone have experience baking with pie…

  • How to Serve the Bird: 5 Turkey Tricks

    Joanne Camas
    20 Nov 2009 | 8:10 am
    Thanksgiving turkey roasting tips and recipes are swirling around now that the big day is approaching, and of course our Turkey Primer offers shopping, prep, stuffing, roasting, and carving tips. Epicurious members have been jumping into the fray too, helping each other out with personal advice and experience. When Greatlakesgal1 posted a cooking conundrum in our Family Meals forum - whether she should cook one huge turkey or two small ones for better taste and ease of fitting it/them into the oven - fellow forum members were quick to offer their suggestions. 1) Buy two smaller hen turkeys -…

  • Martha Stewart Disses Rachael Ray: Are You Team Martha or Team Rachael?

    Michael Y. Park
    19 Nov 2009 | 2:00 pm
    Food fight, anyone? In a "Nightline" interview to air tonight, Martha Stewart talks less than flatteringly of Rachael Ray's skills in the kitchen, pretty much dismissing her as a "bubbly" "entertainer" who isn't worthy of the title of TV chef. "Well, to me, she professed that she could not bake. She just did a new cookbook which is just a re-edit of a lot of her old recipes, and that's not good enough for me. I mean, I really want to write a book that is a unique and lasting thing. Something that will really fulfill a need in someone's library," Stewart says. She continues: "She's more of an…

  • Jamie Oliver and Match.com Create a Foodie Dating Site

    Carolina Santos-Neves
    19 Nov 2009 | 12:00 pm
    Jamie Oliver, the naked chef, is collaborating with Match.com to create a place "where food lovers meet," called Dating on Jamie Oliver (at Jamieoliver.com/dating). Though Oliver's site has been up and running for ten years, it has now incorporated Match.com into the mix in a tab on his site called "dating." This section also features recipes, articles ("Foods to Make you Fall in Love") and dinner date tips from “waiters and (daters).” Basically it is match.com with a food element tied to it. He gives a pretty convincing pep-rally speech on the site too. Personally, I believe this is a…
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    thursday night smackdown

  • The Ghosts of Smackdowns Past

    michelle
    19 Nov 2009 | 7:06 pm
    I’m wasted. Figuratively, not literally. Suffice it to say that the salmon and endive did not get picked up after work, the court boullion was not made, no fish was poached, no endive was braised in orange juice and my good friends at Italian takeout joint Buon Appetito saved the day. In place of any actual cooking, why not peruse a year’s worth of smacking the hell on down? I’ll see you over the weekend for some Thanksgiving dessert testing. You’ve Won the Battle, But Not the War I Want Some Taquitos Once there was a nerdy boy and a nerdy girl… I’m the…

  • Liveblogging Top Chef Vegas: Episode 12

    michelle
    18 Nov 2009 | 5:34 pm
    This week: Thomas Keller. He has come to steal your soul with his meticulous attention to detail. Also, he’s dangerous with a chinois. Watch out. LAST WEEK: Nigella Lawson in bed. British people extending metaphors further than they should really be extended. Robin got the axe, despite my really wanting her to out last Eli. Which desire was totally out of spite, because I am spiteful. 10:01: Kevin is a good Catholic boy. Why am I not surprised? Eli is the youngest left, and a friend of Richard Blais, for whom he wants to win it, calling it an “Inigo Montoya” moment. No, the…

  • Tight Ass Tuesday: Who doesn’t love a dumpling? Fools and liars, that’s who.

    michelle
    17 Nov 2009 | 10:13 pm
    Is there anyone who doesn’t love a dumpling? I defy you to find me that person. Because it really makes no sense: “No, I don’t want this delicious thing stuffed inside something else so I can eat it with my fingers.” Do you know what that is? The ramblings of a madperson. There’s a reason every culture has dumplings, and it’s because they effing rule. Dumplings, gnocchi, dim sum, potstickers, pierogi – all dumplings, all delicious. If we would all just realize that love of dumplings transcends boundaries of belief and nationality, the world might be a…

  • Autumno-WinterHolistravaganza 2009: Round 2

    michelle
    16 Nov 2009 | 10:33 am
    Or, Awesome Shit That You Get Monday. Prepare for the first of the discounts! (BTW. Round One is still active – check out the giveaway! And all current sales and giveaways will be listed in the sidebar, so you can always find them) The Spoon Sisters: 15% off, now through December 15th using discount code “thursdayspoon.” They’ve got great stuff for every room in your house/apartment/mom’s basement/cave dwelling/etc, but here are some of my personal faves for the kitchen. Visit The Spoon Sisters to shop their whole catalog, or click a pic that strikes your fancy.

  • TMI

    michelle
    13 Nov 2009 | 1:11 pm
    Have nasty potholders? Want some new ones? Enter the Skanky-Assiest Potholder giveaway! It’s Friday and I’m punchy. Let’s share! I’ll tell you the best search strings that brought people to TNS this week; you tell me yours. Is Michael Chiarello really an asshole? Lolllipop head syndrome* Fuck Derrida** Meth recipes no one wants us to have*** Boob cooking I’m grown I do what I want Rick Bayless is creepy and has fake hair.**** Now you! *SO the name of my new barbershop quartet madrigal-Brit pop band. **I have highly educated searchers. ***As opposed to the ones…
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    Greek Food Recipes and Reflections

  • Foodbuzz 24, 24, 24: My Big Fat Greek Baptism

    Sam Sotiropoulos
    25 Oct 2009 | 10:56 pm
    One year ago, I posted a FoodBuzz 24, 24, 24 submission entitled Greek Food Hospital-ity, detailing a Greek food night I put together for the staff at Mount Sinai Hospital - 7 South Ward, in celebration of our son’s birth. Days prior, and after my wife Sophie had spent almost three weeks in the hospital’s High Risk Pregnancy Ward, Ilias was born premature at 28 weeks gestation. My son went on to spend another couple months in the hospital’s Neonatal Intensive Care Unit (NICU) until he was ready to come home. One year later, on the occasion of our son’s Baptism and First Birthday, I am…

  • Cretan Dakos, or Koukouvayia (Owl) - Ντάκος

    Sam Sotiropoulos
    30 Sep 2009 | 8:55 pm
    I have returned from my Blog Interruptus with a tale of autumn adventures on the island of Crete, along with a recipe for all those tomatoes in the pantry. Enjoy!Cretan Dakos - Click to Enlarge ImageIn my travels about Greece, I have been to Crete twice. The first time I touched foot on the legendary isle of King Minos, I spent a day there as one leg of an Aegean culture cruise; we visited Knossos and the Herakleion Museum. I was so inspired by my visit to the former that I was left with a burning desire to return someday and see more of that famous isle. As I sailed away that first time from…

  • The Taste of the Danforth

    Sam Sotiropoulos
    8 Aug 2009 | 7:36 pm
    Every year for the past 16 years, the city of Toronto goes Greek for a weekend. The annual "Taste of the Danforth" street festival is one of our city's premier summer events; and it's all about the food, especially the Greek food. Since its inception, this yearly fete has grown to become North America's largest event of its kind. When all is said and done, over 1 million visitors are expected to attend "The Taste" this year.The most striking aspect of "The Taste" is the sheer size of the crowds. It really is quite a spectacle; day or night, it's a people watcher's delight. In the first photo…

  • Revani (Ρεβανί)

    Sam Sotiropoulos
    6 Aug 2009 | 7:20 pm
    According to the Greek Orthodox Christian calendar, today is the Metamorphosis (Transfiguration) of the Saviour. The Greek word for "saviour" or "deliverer" is Soter (), and my Greek name is Sotiris; which makes this my Name Day. In point of fact, my name is an epithet which pre-dates Christianity among the Greeks. The term, Soter, has been used as an epithet for Olympian gods, ancient heroes and liberators, and most recently, as a title for Jesus of Nazareth.A thing of beauty! - Click to Enlarge ImageFor Greeks, Name Days are more important than birthdays. Indeed, it is on one's Name Day…

  • Grilled Banana Pepper Salad (Πιπεριές Ψητές με Φέτα)

    Sam Sotiropoulos
    5 Aug 2009 | 2:08 pm
    The summer grilling season ensures a steady supply of grilled vegetables on our table. One of my father's favourite salads during this period is also one of the most notorious in our family.Grilled hot banana peppers - Click to EnlargeI'll never forget the day I first sampled this recipe. You have probably walked by them a thousand times in the vegetable section wherever you shop, and yet, you may never even have given them so much as a second glance. Here is what I often think about whenever I see hot banana peppers in a market:My father proffered a plate and slid a cousin of one the…
 
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    Cooking with Friends Blog

  • Thankful for the Open Kitchen

    kleiber@shannonhenry.com
    19 Nov 2009 | 3:49 pm
    There are people who love to cook for friends behind closed doors and emerge from the kitchen with beautiful food and drink. I’m not one of them; I prefer to have people not only peering over my shoulder but picking up a whisk to mix, or suggesting an ingredient, or of course pitching in to peel all those potatoes. I love to talk while I’m cooking and bounce around ideas, or even just chat about something entirely unrelated to food. So as I hunt and gather this week for Thanksgiving, I am thankful that I will soon have a house full of people to help in whatever way they’d like, to…

  • So Sweet Potato Fries

    kleiber@shannonhenry.com
    16 Nov 2009 | 8:04 am
    The other day, a friend and I indulged in a platter of well salted Vegan sweet potato fries at a local restaurant. While licking our fingers and swooning over each bite, we wondered why the fries were so deliciously crispy despite being baked rather than fried. 

  • Holiday House

    kleiber@shannonhenry.com
    12 Nov 2009 | 3:43 pm
    Right before thinking about the Thanksgiving holiday menu, it’s time to start planning food for houseguests that weekend. In all the hubub around the turkey, it’s easy to forget that people staying with you will also need other meals and a well-stocked refrigerator. Here are two favorite breakfasts and two favorite dinners or hearty lunches, all perfect to make-ahead with a friend for your holiday guests (you’ll be glad you did this, trust me!): Zesty Breakfast Casserole and Meaty Ziti Caprese (both found in our newsletter archives), Festive and Fruity Granola and White Chicken Chili…

  • Cooking With Friends for the Grieving

    kleiber@shannonhenry.com
    9 Nov 2009 | 10:37 am
    Last week I received an e-mail from Jo, a loyal CWF member, who shared a sad piece of local news about a devoted mother of three young children who unexpectedly passed away.

  • A Cooking Invitation

    kleiber@shannonhenry.com
    5 Nov 2009 | 9:36 am
    Sometimes a cooking invitation comes through a phone call or evite, other times a friend might just drop by or ask “have you ever made...?”
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    Culinate Main Feed

  • Cookbook Fridays — T.G.I.F. for cooks: book giveaways

    Culinate
    20 Nov 2009 | 11:55 am
    Book giveaways on Fridays.

  • New Classic Family Dinners

    Culinate staff
    20 Nov 2009 | 11:55 am
    Enter to win a copy of this book; see below. For more than 10 years, acclaimed chef Mark Peel has used his restaurant Campanile’s Monday-night dinner menus to present his own special takes on popular comfort-food dishes, like eggplant parmesan and beef goulash. In New Classic Family Dinners, he shares recipes for more than 200 of his best-ever versions of such family favorites as Macaroni and Cheese with Wild Mushrooms, Steak with Anchovy Butter, and Monkfish Osso Bucco. Featured recipes Beef Goulash Braised Sausages This week’s Cookbook Friday drawing is for copies of New Classic Family…

  • Micro-canneries — Get yer small-catch fish here

    Culinate staff
    20 Nov 2009 | 9:56 am
    Globalization ain’t all bad, according to a recent story from Oregon Public Broadcasting: As tuna canning has shifted overseas, small-scale tuna packing has taken its place. Why is that good for you, the West Coast tuna shopper? Because it means you can buy sustainably harvested, locally packed albacore tuna that’s much lower in mercury than conventional tuna. from Sift

  • Chat live about food advocacy — Tune in tonight

    Culinate staff
    19 Nov 2009 | 9:09 am
    Tonight, at 9 p.m. EST/6 p.m. PST, you can join an online chat between food-advocacy groups Food and Water Watch and Community Food Security Coalition. On tap as topics: sustainable agriculture, small farmers, organics, and school-milk issues. Log on and check it out. from Sift

  • Jerusalem artichokes — A tuber I like

    Deborah Madison
    19 Nov 2009 | 8:50 am
    I’ve noticed that for some, the Jerusalem artichoke is not a favorite vegetable. For others it is, while for probably more people than not, Jerusalem artichokes go mostly unnoticed. It’s not my mission to try to convince people to change their minds about what they don’t like, whether it’s flute music (my husband’s big dislike) or eggplant. It’s great when someone does discover goodness in what was once considered revolting, but sometimes the revulsion can’t be overcome, and perhaps for good reason. I, for example, cannot eat a tamarillo, which to me is like eating a plum…
 
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    No Fear Entertaining

  • Wordless Wednesday…

    17 Nov 2009 | 9:01 pm

  • Drop In & Decorate

    13 Nov 2009 | 8:51 am
    Back in 2002 one of my good food blogger friends, Lydia started a wonderful program called Drop in & Decorate. It’s a simple concept: bake some cookies, invite friends or family (or co-workers or neighbors) to drop by and help decorate, and donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other nonprofit agencies meeting the basic human needs of people in your own communities. This year if you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help. Pillsbury has donated 50 VIP coupons, worth $3.00…

  • Apple Pancakes for dinner…

    12 Nov 2009 | 10:16 am
    We are still in our crazy, running all the time, trying to find some sense of balance in our lives mode.  So I am making dinners in the crockpot or else finding things that I can make ahead of time and just reheat for a quick meal between activities (BMX racing, ice skating, and karate).  I made a really good white chicken chili but ate it all without a single photo.  So will post when I make it again and you can bet I will be making it again, it was just that good. Anyway, these pancakes came about because I had some fruit that badly needed to be used up or tossed out…

  • Royal Foodie Joust Winners: Orange, Black and Sugar

    8 Nov 2009 | 8:46 am
    Jenn, The Leftover Queen, is busy taking care of Royal duties in San Francisco this weekend and has asked me to step up and help her out with the Royal Foodie Joust winner post.  As always I am so happy to help out a friend! I love the fall, it is one of  my favorite season. Unfortunately living here we really don’t have too much of a fall to speak of.  But I still love the fall ingredients and these ones were awesome.So when Kat, from A Good Appetite, winner of last month’s Joust, sent me her choice of ingredients for this month I was thrilled! Orange - Pumpkin (or…

  • Quick and Easy Pumpkin Spice Muffins

    28 Oct 2009 | 10:11 am
    Have you noticed that pretty much the only things I do right now are things that are quick and easy?  Sad but true.  I am busy… I went searching yesterday for a quick and easy recipe to make some pumpkin muffins.  I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess.  These were perfect and fit my criteria flawlessly! See the crunchy cinnamon/sugar coating on top?  It absolutely made these muffins!!! Pumpkin Muffins (adapted from Smitten Kitchen) Adapted from the American club, in Kohler, Wisconsin via Gourmet…
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    eatWashington

  • Chestnut Soup

    18 Nov 2009 | 12:59 am
    Rodney Scruggs, executive chef of The Occidental's recipe for Chestnut Soup produces an unctuous, elegant fall and winter soup that's little trouble to conjure up. What it does make is a stunning impression.

  • Rodney Scruggs - Chef of The Occidental

    18 Nov 2009 | 12:46 am
    Rodney Scruggs started as a line cook at the Occidental in 1980, when he was 17. He moved on to work with some of the area's top chefs. But after two decades away, he returned a while back to the venerable restaurant as executive chef.

  • My favorite markets - Kubo

    17 Nov 2009 | 11:25 pm
    Kubo has been at the top of Knowles Avenue in Kensington for some four years. But a year ago, Brenda and her husband Froy took over this small but friendly Filipino market.

  • Viagra for women! Chew on That!

    17 Nov 2009 | 10:33 pm
    A poor sex life can make you fat, right? Those consoling Krispy Kremes? That vat of Jamoca Almond Fudge? So some of you might be thrilled to learn that an antidepressant that failed tests is being touted as "Viagra for women" after unexpected side effects.

  • A happy Thanksgiving & Christmas turkey

    17 Nov 2009 | 9:40 pm
    You may already know where you're going to buy your Thanksgiving turkey. If you plan to rush out and grab something out of the meat cabinet at your local supermarket, consider this option for your Christmas feast: order a turkey from a farmer whose fowl run free. The turkey will have had a good life, and the farmer who has made the effort to give it one deserves support. Besides, they taste better. If you don't want to know how a mass-produced turkey spends its short imprisoned life, don't read on.
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    Food Gal

  • New Steak Place, New Breakfast Place & More

    foodgal
    20 Nov 2009 | 5:20 am
    Carnivores are flocking to Burlingame with the recent opening of Medallion Steakhouse. Chef Thomas Sazo, also of Medjool restaurant in San Francisco, features sustainably sourced beef and local products in such dishes as prime rib spring rolls ($10) with roasted onions, peppers, provolone and cayenne ketchup; fennel and sausage pizza ($11); American Kobe sliders (two for [...]

  • A Taste of Tuscany

    foodgal
    19 Nov 2009 | 5:20 am
    Truth be told, it was more than a taste. It was more like the ultimate Italian gorge fest. That’s what happens when Donatella Zampoli, executive chef of the wine estates of Marchesi de` Frescobaldi in Tuscany, whizzes into town for 48 hours to cook with Dominique Crenn, chef de cuisine of Luce at the InterContinental Hotel in [...]

  • The Phenomenon Known As Kogi BBQ

    foodgal
    18 Nov 2009 | 5:20 am
    We in the San Francisco Bay Area like to think we have access to everything tasty. But one thing we sadly don’t have is Kogi BBQ. At least not yet. Roy Choi, a Seoul-native who graduated from the Culinary Institute of America and cooked at the likes of Le Bernardin and Aureole, both in New York, has turned [...]

  • Take Five With Masaharu Morimoto, On His New Svelte Figure and New Napa Restaurant

    foodgal
    17 Nov 2009 | 5:15 am
    Masaharu Morimoto, the star of the original Japanese “Iron Chef” and the newer Food Network version, “Iron Chef America,” may be sporting a trimmer physique these days. But the celebrated chef, who was born in Hiroshima, Japan, is still one commanding presence. Morimoto visited the Napa Valley last weekend for the 12th annual “Worlds of Flavor” [...]

  • Giving Thanks for a Non-Pie Pumpkin Dessert on Thanksgiving

    foodgal
    16 Nov 2009 | 5:15 am
    I love all things pumpkin — except pie. Forgive me my idiosyncrasy with this hallowed squash. Many of you already know I won’t ever turn down pumpkin bread, pumpkin cheesecake, pumpkin muffins or any savory pumpkin dish. But if pumpkin pie comes to the table, I’d just as soon pass. I think I find it just too [...]
 
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    How To Cook Like Your Grandmother

  • How To Make Dog Food (That You'll Eat, Too)

    Drew Kime
    20 Nov 2009 | 9:25 am
    You're probably looking at the picture, reading the headline, and thinking, "Drew has lost it." But I'm telling you, this stuff is super-easy to make, cheaper than canned food, better for him, and ... it's pretty tasty. The first time I made it the girls asked if they could try it. Then they asked if they could have it for dinner.It's really, really close to chicken fried rice, but heavier on the chicken. It tastes great. And Woodie likes it, too. But more important, it agrees with him. Woodie's 17 years old, and he doesn't do well with canned food any more. Since I started making this, he's…

  • How The Gormans Make Applesauce

    Drew Kime
    17 Nov 2009 | 12:05 pm
    One thing I haven't mentioned about how Grandma would have cooked is that frequently it wasn't a one-person job. When you were putting up your harvest to make it through the winter, it was all-hands-on-deck time.Oh sure, I've talked about cooking in bulk and canning. But that was just because it takes about the same amount of time as doing a single batch. What I'm talking about here is doing one round of prep to last you through the whole year.That's what we've got here. Three generations of a family that gets together every year for "applesauce day". You might remember Barb Gorman-Cool, who…

  • Kiss My Bundt

    Drew Kime
    13 Nov 2009 | 3:41 am
    Did you know there's a National Bundt Day? Neither did I. But there is. November 15th (that's Sunday) is a symbolic day to celebrate the kick-off for holiday baking.I found out about this from Chrysta Wilson, author of Kiss My Bundt, and owner of Kiss My Bundt Bakery in Los Angeles. Yes, a whole book and a whole bakery dedicated to bundt cakes. You won't believe some of what she puts in these things.Read the rest ...You might have guessed Chrysta is from the South, where bundt is nearly a religion. But it didn't become her profession until she moved to California.As a community organizer,…

  • Larry's Sourdough Bread Method -- Part IV

    Drew Kime
    12 Nov 2009 | 6:45 am
    If you haven't seen it, you should start with Part I of this four-part series.Read the rest ...How I make 4 medium size Sourdough Loaves Part IThe IntroductionThe OverviewThe Ingredients and The Utensils Part IIWake up the wee yeast beastiesThe Sour in SourdoughFlour PowerBe Honest but Autolyse Part III Make it SlickThe Need to KneadThe Rise of The Wee YeastiesA 2nd Batch for Hungry Friends Part IV Into the Loaf Pans The Last Rise Before The Heat is On How Cool is This Into the Loaf PansAfter 1½ hours, maybe a few minutes more, the first batch will be doubled. Remove the wax paper…

  • Larry's Sourdough Bread Method -- Part III

    Drew Kime
    11 Nov 2009 | 3:47 am
    If you haven't seen it, you should start with Part I of this four-part series.Read the rest ...How I make 4 medium size Sourdough Loaves Part IThe IntroductionThe OverviewThe Ingredients and The Utensils Part IIWake up the wee yeast beastiesThe Sour in SourdoughFlour PowerBe Honest but Autolyse Part IIIMake it SlickThe Need to KneadThe Rise of The Wee YeastiesA 2nd Batch for Hungry Friends Part IVInto the Loaf PansThe Last Rise Before The Heat is OnHow Cool is ThisMake it SlickDuring the 20 minutes for autolyzing, I grease up the proofing bowls, the loaf pans and one side of two wax paper…
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    Cheap Healthy Good

  • Top 10 Links of the Week: 11/13/09 – 11/19/09

    20 Nov 2009 | 6:10 am
    This week, it’s the dangers of fruit juice, a raw food experiment for the ages, and lots of stuff about this obscure eating day scheduled sometime next week. I think there are pilgrims involved? And maybe a cranberry or something? I’ve never heard of it before, so … 1) New York Times: 101 Head Starts on the Day Mark Bittman compiles over a hundred make-ahead recipes for Thanksgiving, once again trumping every other Turkey Day post in the blogsosphere. Polenta and cranberries? YES, PLEASE. 2) Casual Kitchen: The Raw Foods Trial Archive Dan went on a raw diet for a full week and blogged…

  • Veggie Might: Thanksgiving Tips, Part II—The Sides

    19 Nov 2009 | 7:37 am
    Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Last week, my CHG lovelies, we discussed hosting and main dishes for a vegetarian/vegan-friendly Thanksgiving. This week it’s all about the Side Dish. The side dish is a vegetarian’s best friend. When you’re just starting out on the veggie path, loading up on sides is an easy way to eat out or eat at someone else’s house with minimal hassle. And at Thanksgiving, let’s be honest, the side dishes are the best part of the meal. So let’s take a look at a few classic…

  • Cheap, Healthy Thanksgiving Recipes: 38 Dishes for a Stellar Turkey Day

    18 Nov 2009 | 10:00 am
    Ahhh …. the Great American Day of Eating is once again upon us. And ye gods, what better way to celebrate than three-dozen of CHG’s favorite holiday-appropriate recipes? Finally, my secret, somewhat disturbing love of sweet potatoes serves a purpose: to warm the innards of others on Thanksgiving. Besides those beloved yams, there’s a gaggle of veggie dishes (with an unexpected focus on Brussels sprouts), a coupla saucy offerings, and enough dessert bettys, cobblers, and crisps to rock your face right off. Plus, as always, each recipe is inexpensive and nutritionally sound. So, without…

  • 100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

    18 Nov 2009 | 6:17 am
    This was originally published in November 2008. The links have been updated for 2009. Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning. Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects: Appetizers Turkey Sides Stuffing Pies &…

  • Festival of Frugality #204: The iPod Playlist Edition

    17 Nov 2009 | 5:08 am
    Welcome everyone, to the 204th edition of the Festival of Frugality, here at Cheap Healthy Good! Last time us CHG people hosted FoF, the theme revolved around mix tapes. Alas, times have changed, and kids these days are all about newfangled MP3 technology. (*Harrumph* Get off my lawn! *harrumph*) So, this time, we're going with playlists. For best results, listen to each song as you’re reading the associated post. As a whole, they'll put you in the mood for money talk and make work slightly more tolerable. None of the tunes are repeats from last time, to boot. Sweet. Without further ado...
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    Erin Cooks

  • Peanut Butter and Jelly Thumbprints

    Erin
    12 Nov 2009 | 6:32 pm
    One of the things I always enjoy when I visit my mother is looking for new recipes in the big stack of magazines that she subscribes to. I used to receive all sorts of magazines but then I found that they just sat around my apartment collecting dust and looking very slick, pretty, and unread. So I stopped getting everything but Coastal Living — because I will have my own beach house someday if it kills me. Granted I’m three months behind on reading that magazine too.  Last night Watson kindly reminded me of this by chewing half the cover off the most recent edition that has been…

  • Thanksgiving’s Greatest Hits

    Erin
    4 Nov 2009 | 5:22 pm
    CK and I split the holidays. We spend Thanksgiving in Connecticut with the Kelly clan and then have Christmas in snowy Maine with my Family. The Kelly’s are Thanksgiving connoisseurs. The festivities at this day long celebration of football and food are an epic exercise in stamina. Below are a few rules and/or insights I’ve garnered over the years and have chosen to share so that you will survive the day should the opportunity ever be bestowed upon you. Rule #1: Tread lightly through the Artichoke dip lest you ruin your appetite. Rule #2: Watch your intake of Beaujolais Nouveau.

  • Homemade BBQ Chicken Pizza

    Erin
    28 Oct 2009 | 11:53 am
    Since taking an adult cooking class on pizza making taught by Ron Sarni at Create-a-Cook in Newton, Massachusetts last winter CK and I have been experimenting with various pie toppings almost every week. Of all the combinations and experiments we’ve attempted the one we come back to time and time again is this simple BBQ Chicken Pizza creation. Of course, I doubt we’d be quite so pizza addicted if it wasn’t for the incredible dough recipe that we were given in the class. It comes out perfectly every single time…well, except when I forgot to replenish the flour stash…

  • It’s All About Yummery

    Erin
    21 Oct 2009 | 5:36 pm
    It’s been three weeks since the debut of my new foodie product haven, Yummery, and I wanted to thank all of you for reading (and possibly shopping) along with us. If you haven’t already done so I hope you’ll consider subscribing to the RSS feed, following us on Twitter, or becoming a fan on Facebook. In case you’ve missed out on some of the great finds we’ve been blogging about I thought I’d share a small selection of our most viewed items. I hope you enjoy them! In addition, I’d like to thank CK, Hänni, and Carol for being my shopaholic cohorts. 1.

  • Lavender Le Creuset

    Erin
    15 Oct 2009 | 2:14 pm
    My desire for Le Creuset to release their line of pink and lavender pieces in America is a well known and much complained about topic of cookware conversation. I simply can’t understand why they would keep such lovely colors overseas. Europe, Asia, and South Africa are so lucky. Anyway, I only have two eBay searches that are emailed to me every single morning and they involve pink (otherwise known as “antique rose“) and lavender Le Creuset products. Originally I desperately wanted a pink dutch oven but after seeing how gorgeous the purple oven was online I decided that I…
 
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    HowStuffWorks Daily Feed

  • 5 International Holiday Meals

    20 Nov 2009 | 10:00 am
    We often associate holidays with food. But which food depends on where you live. What do people eat in Japan, Germany and other countries during the holidays?

  • How Facebook Works

    20 Nov 2009 | 10:00 am
    According to the New Oxford American Dictionary, "unfriend" -- the act of removing someone as a friend on a social networking site like Facebook -- is the word of the year. What else has Facebook brought to people's lives?

  • Travel the World: Famous Landmarks

    20 Nov 2009 | 10:00 am
    What's a famous landmark? A destination that gets a lot of attention. Whether it's a natural world wonder or the site of a historic event, millions of people each year travel from all over the world to visit these interesting places.

  • Today's Video - Destroyed in Seconds: Million Dollar Wreck

    20 Nov 2009 | 10:00 am
    Slick conditions stop these supercars in their tracks. Watch this video from Discovery Channel's "Destroyed in Seconds."

  • 5 Tips for Planning a Move

    20 Nov 2009 | 10:00 am
    Whatever the reason for your move, getting everything you own from one home to another can be difficult to orchestrate. So rather than just play it by ear, it's a good idea to make a solid plan well in advance of your move.
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    Latest Tasty Planner Recipes

  • Almond Milk

    Minnow
    20 Nov 2009 | 8:14 pm
    1 cup almonds 4 cups water 1tea vanilla or bean

  • Down South Sweet Potato Pie

    Canned food fan
    20 Nov 2009 | 11:45 am
    Whether from the North or the South, East Coast or West Coast, homemade sweet potato pie brings out the Southern drawl in all of us. The sweet potatoes provide this indulgent dessert a healthful boost of nutrients, especially beta carotene (forms vitamin A). This pie can be enjoyed not just during the holiday season, but all year long!

  • Central Plains Succotash

    Canned food fan
    20 Nov 2009 | 11:43 am
    Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor.

  • Glorified Mashed Potatoes

    Canned food fan
    20 Nov 2009 | 11:41 am
    What could be a better side dish for a harvest meal than mashed potatoes? Renditions of these fluffy staples get their added color – along with the benefit of added nutrition – from puréed, canned spinach, canned carrots or canned peas.

  • Roasted Pear and Cranberry Relish

    Canned food fan
    20 Nov 2009 | 11:40 am
    No one will guess that you threw together this elegant sauce from a few pantry staples in your spare time. Roasting the pears intensifies their sweetness and lends them a toasted aura that is the perfect counterpoint to tart, whole-berry cranberry sauce. The sweet and tart flavors combine perfectly in a nourishing relish to partner with roast turkey or any roasted meat – and offer one more way to enjoy fruit in your menu!
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    Bake or Break

  • Max Brenner’s Fudge Brownies

    jennifer
    6 Nov 2009 | 7:46 am
    View a printable recipe or more photos Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled "A philosophical highly concentrated fudge brownie," this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue?

  • German Chocolate Cheesecake

    jennifer
    15 Oct 2009 | 10:15 am
    View and printable recipe or more photos I'm a little late with this, but I had to brag on my birthday cake. I think many bakers are left to make their own birthday cakes. I, however, have Quinn, who always comes through at the end of August.

  • Chocolate Salted-Caramel Mini Cupcakes

    jennifer
    18 Sep 2009 | 2:50 pm
    View a printable recipe or more photos I could begin this post by apologizing for my blogging absence and giving you all the reasons that I've been on an unplanned hiatus, but after getting a good look at these cupcakes I'm sure you'd rather I get right to the business at hand. Chocolate cupcakes + salted caramel = incredibly good!

  • Blueberry Crumb Cake

    jennifer
    31 Jul 2009 | 7:21 am
    View a printable recipe or more photos I found this recipe while flipping through Nick Malgieri's Perfect Cakes. He prefaces it by saying that he makes this cake about half a dozen times every summer. Knowing how much I have liked his recipes in the past, I did not hesitate to turn on the oven and get to baking.

  • Cookies and Cream Cheesecakes

    jennifer
    25 Jun 2009 | 8:21 am
    View a printable recipe or more photos I’m not a huge fan of Oreos or, really, any kind of store-bought cookie. I have spoiled myself with the homemade variety. That being said, I am not the least bit hesitant to use store-bought cookies as an ingredient, like with these cheesecakes. The crust of these little treats is actually a whole Oreo, not crumbs. Leaving the cookie intact makes for a thick crust that gets nice and soft after they’ve baked and chilled. Topping off those Oreos is one of my favorite things – cheesecake. Of course, it wouldn’t meet the legal definition of a cookies…
 
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    Japanese Cuisine Daily Recipes & Something Kawaii From Harajuku?

  • kawaii panda cushion

    kirin
    8 Nov 2009 | 4:22 am
    I found this cute panda cushion at LOFT. I was busy taking this picture and I forgot to check out the price. (LOL) It's so soft and the texture was very smooth. Multiple pandas are cuter!! XD

  • LAWSON Rilakkuma soup mug

    kirin
    23 Oct 2009 | 5:02 am
    A friend of mine who I gave my souvenir from a trip to Europe gave me back these cute cups from Lawson, or the Japanese popular convenience store. According to the Lawson's Rilakkuma campaign, I can see that he has collected stickers that are put on the campaign-related products, and he has collected 20 points of stickers for each cup. I knew this campaign because I saw the ad in front of Lawson whenever I pass by, but I rarely buy anything from convenience stores, and so I didn't even know how to get them. (It'd be totally impossible for me to gain them!) The campaign will be over soon...but…

  • Japanese delivery foods

    kirin
    16 Sep 2009 | 2:30 pm
    What's the most popular delivery foods in your area, and what do you like and dislike? In Japan, Sushi, Soba, Udon, Donburi, Unagi, etc. These delivery foods have been popular for a long time, maybe even before pizza delivery became popular.  But there's a big difference between these authentic Japanese foods delivery service and pizza delivery service.  After we order and eat these Japanese foods, we are supposed to wash the container roughly and get them collected next day so that they can be reused many times.  It's eco-friendly.  (Chopsticks…

  • Speaking of anti-itch drug in Japan...

    kirin
    2 Aug 2009 | 10:09 pm
    Speaking of anti-itch drug in Japan, "Muhi" is one of the most well-known brands.  What I found at the drug store near my house the other day was Hello Kitty pokemuhi!  What's pokemuhi?  Pocket-sized Muhi!  Isn't it so cute?  With such a small size, we can carry it in a small bag and use it.  It'll be useful at the outside event such as Bon dance (Bon Odori) in summer because we are bothered by mosquitos quite often.  I feel like buying it, but it was priced almost as much as ordinary big size.  Hello Kitty costs much!  I chose the big one after…

  • Bon dance2 [Flickr]

    kirin.
    kirin. posted a photo:
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    Skinny Chef

  • Spice Up Your Life

    Skinny Chef
    19 Nov 2009 | 9:03 pm
    Today, I tested this garlic rice recipe from "Spice Up Your Life the Flexitarian Way" - a new cookbook by Bindu Grandhi. The dish is spicy, easy to make, and just plain good, much like many of the other unique, tasty recipes that are appropriate for both vegetarians and people who enjoy lean meat and fish...

  • Another Cause of Obesity: Bacteria?

    Skinny Chef
    18 Nov 2009 | 9:34 pm
    Just the other day, I came across an article on the "Times Magazine" website, highlighting new research that seems to explain certain cases of obesity.

  • The Best Oven Fries

    Skinny Chef
    17 Nov 2009 | 9:14 pm
    Like most everyone else on the planet, I love french fries. But like most other people, I also try to avoid fast food and fried foods - here's a step by step guide to make your own fries!

  • The Skinny Chef In Pittsburgh Tribune

    Skinny Chef
    16 Nov 2009 | 9:07 pm
    Ahead of an event tonight at my alma mater, the Pittsburgh Tribune-Review ran Rachel Weaver's interview with me. In it, we discussed how I got started as the Skinny Chef and my upcoming book "Secrets Of A Skinny Chef".

  • Pittsburgh Post-Gazette Interview

    Skinny Chef
    15 Nov 2009 | 9:43 pm
    Last week, the Pittsburgh Post-Gazette's Gretchen McKay interviewed me ahead of an event this week where I will be speaking. The interview was an opportunity to share my journey into the culinary world.
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    We Are Never Full

  • Locro de Mondongo: Argentine Soul Food

    Jonny
    20 Nov 2009 | 3:11 pm
    La Cupertina, at the corner of Cabrera and Godoy Cruz in the charming Buenos Aires neighborhood of Palermo Viejo, is reputed to have the best traditional Tucuman empanadas in the city. And, certainly, they are rather good. So tasty, in fact, that we bought a dozen for carry-out the day we left Argentina and nursed them carefully all the way back to our freezer in Brooklyn to enjoy nostalgically a month or so ago. Replete with savory pastry and chicken, cheese and beef humita (a stew of grated corn kernels, beef, hardboiled eggs, raisins and olives, but more about that in a later post)…

  • The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad

    Amy
    14 Nov 2009 | 12:25 pm
    Sometimes there is just no reason to be extra creative and come up with your own spin on a dish.  Sometimes you just have to follow a recipe exactly as it is.  Sometimes you have to trust that the least amount of ingredients and cooking time is just right – no need for tweaking or fiddling with.  And sometimes, and only sometimes, do you just have to believe the hype. Last year we had the pleasure of not only eating a delicious, long and leisurely lunch at Fergus Henderson’s offal-favorite restaurant, St. John, but we were lucky to meet Fergus himself (who happened to be…

  • A Challenge with Challenge Butter: Baked Chipotle Wings

    Amy
    9 Nov 2009 | 7:36 pm
    We’re going to make this one short and sweet &mdash the Phillies, my beloved Philadelphia Phillies, just couldn’t do it this year.  What was even worse was that they played the Yankees and I live in New York City in a new apartment building surrounded by Yankees fans.   I just couldn’t face to finish watching the final game as the Phillies handed their World Championship title to the team with not only the richest ball players (who have won the World Series 26 times before) but also to a team filled with wanna-be celebrities (ahem, A-Rod – here doing what he…

  • Garlic Soup: Pure Auvergnois Peasant Food

    Jonny
    2 Nov 2009 | 7:42 am
    Turning rustic country fare into a slick restaurant best-seller has become so hackneyed these days that finding a post-modern reconstructed pot-au-feu for $45 in a hot new city dining spot can’t be far away. However, (and while we may be wrong) it might be a while before this garlic and wine soup hits high-end eateries — and not because it’s not restaurant-grade food, but rather because it’s the kind of dish that seems like it can neither be adapted nor re-imagined in a single way that wouldn’t detract from the original. Do not to be discouraged by the glut of garlic…

  • On the Side: Purple Potatoes with Cotija, and Pattypans with Pepitas

    Amy and Jonny
    28 Oct 2009 | 5:19 am
    Perhaps surprisingly given that we’ve been deluged with guests for the last month, we haven’t actually cooked for them much, or at least, cooked anything we’d dare post. As anyone who’s been a host knows, having guests is an exhausting experience, but especially so when you’re playing the role of tour guide too, so here are two simple side dishes instead of something that required more lengthy preparation. We ate them with some enormously meaty lamb rib chops and a fat lump of hanger steak that had both been rubbed with a chipotle-cumin-Mexican oregano mix. A…
 
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    Orthogonal Thought

  • What I Ate: November 19, 2009 (Burger King, Haiku)

    Michael Chu
    19 Nov 2009 | 8:11 pm
    Dinner: We stopped at Haiku (9600 S Ih 35 # C600, Austin, TX‎ - (512) 291-5600‎) for a quick sushi dinner. We started off with a seaweed salad. Then followed up with some nigiri - escolar and salmon. (more…)

  • What I Ate: November 18, 2009 (Gill’s Fried Chicken)

    Michael Chu
    18 Nov 2009 | 10:54 pm
    Lunch: We grabbed a quick lunch from Gill’s Fried Chicken (101 Hall Professional Ctr, Kyle, TX‎ - (512) 268-1357‎) because I wanted to eat fried gizzards. We had a couple pieces of dark meat, fried gizzards with gravy, fried okra, corn nuggets, and cole slaw. Dinner: Since we begin moving to our new house tomorrow, our fridge is completely empty. We went over to Tina’s parent’s house and had vegetarian steam buns for dinner.

  • What I Ate: November 17, 2009 (Jack-In-The-Box, Pho Thaison)

    Michael Chu
    18 Nov 2009 | 2:25 am
    Due to an ultra-busy day at work (just finished up for the night), I didn’t get a chance to process my food pictures yet, so I’ll update this entry tomorrow with the pics. Lunch: Jack-In-The-Box on 1626 in Kyle. I had a breakfast burger (cheese, egg, sausage patties) with hash browns for lunch. I believe this means that I have now dined at every restaurant (and I define that by any business who primarily serves lunch or dinner) in Kyle. As far as I know, the only other places that serve food are the bar on Center Street, the Shipley’s Donuts, and the pizza you can buy at the…

  • What I Ate: November 16, 2009 (Mighty Fine Burgers)

    Michael Chu
    16 Nov 2009 | 10:29 pm
    Lunch: I ate the left over ribs from Outback Steakhouse for lunch (as well as some ramen). Dinner: We finished up at the new house (less than 3 days to closing) and grabbed dinner at Mighty Fine (5601 Brodie Ln # 1300, Sunset Valley, TX‎ - (512) 735-2800‎). I had a Junior Cheeseburger with Bacon with fries and a strawberry lemonade.

  • What I Ate: November 15, 2009 (Costco, Serrano’s)

    Michael Chu
    15 Nov 2009 | 10:09 pm
    Lunch: This week marks the final days before we close on our house. Many errands to be done. Fast lunch at Costco. Polish sausage for me (and a little of Tina’s pizza slice). Dinner: Had fish tacos at Serrano’s - this time it wasn’t as good as last time. Pretty bland actually. I asked for two more servings of pico de gallo and that helped quite a bit as did a few liberal squeezes of the limes that came with the meal. The rice was also dry and had some hard tough bits. The fish also tasted really… well, fishy.
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    Casing the Joint

  • 3 Things To Do With A Pig

    Jay
    20 Nov 2009 | 6:25 pm
    Pork chop Pulled Pork Bacon Milkshake In addition to these three, we’ve also got carnitas tacos and tomorrow the ham terrine will be ready too. These all come from the pastured, whey-fed, acorn-finished Duroc pig we got from Christine and Jim Maguire in Santa Margarita.

  • Super Sized Smokehouse Sundays

    Jay
    19 Nov 2009 | 7:42 am
    Between our Hell Freezes Over Brunch and the Green Flash Smoke Out, the last two Sundays at the Link have been off the chain. We’ve had a blast with so many people here, enjoying the food and drinks, watching football, eating oysters, and generally being celebratory and joyous. Plus it’s fun to be busy all day, it makes work a lot of fun. It’s not practical for us to exactly repeat either event every week, but I think we’ve learned some ways to really step Sundays here up a notch. So, starting November 22nd we’re supersizing Smokehouse Sunday…Smokecastle…

  • phew!

    Steph
    17 Nov 2009 | 5:25 pm
    Beer Week is over, and while we still have some kegs lying around, we blew through all 13ish casks that we tapped this week. The week was a lot of fun, thanks for joining us. We are slowly building our cask conditioned ale inventory back up, and we are not holding back just because the celebratory week is over. Tonight we have IPA from Marin Brewery in Novato California, Reserve Porter from Firestone Walker in Paso Robles, and local classic Stone Ruination. Tomorrow we will be back to our normal four casks with Stone Pale Ale. Marin and Firestone casks rarely make it to San Diego, so we feel…

  • California Whey-Fed, Acorn-Finished Pork

    Jay
    17 Nov 2009 | 3:17 pm
    For those of us who really dig on the swine, the two most coveted and rare kinds of pork are from the twin Holy Grails of whey-fed pigs (raised by cheesemakers) and acorn-fed pigs (source of the famed jamon Ibérico de bellota) . This weekend we will be bring you both — with the same pig. Our friends the Maguires in Santa Margarita keep a few pigs every year to which they feed the whey from their pastured-sheep’s-cheese farmstead. This year they had a group of floppy-eared Durocs that we visited on our way up to Magnolia for the Simul-Dinner (I didn’t bring a camera, sadly).

  • It’s Reuben Tuesday

    Jay
    17 Nov 2009 | 1:00 pm
    We totally forgot to tell anyone until right now. But here it is. Our famous Rebuens are available starting at 5:30 today — house cured grassfed beef brisket, house baked bread, house fermented sauerkraut, local cheese, Russian dressing. While supplies last.
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    Free Online Recipes | Free Recipes

  • Carne Asada Marinade Recipe

    Bobby
    20 Nov 2009 | 8:05 am
    One of my favorite Mexican marinades is Carne Asada. Chances are you may have had these at a restaurant or made them before at home. Carne Asada steak makes a delicious meat for tacos or burritos. You can either marinade, then slice the steak into strips and cook. Or, you can leave the steak whole, grill it and then cut it into strips, which is what I did. I would recommend marinating for 8 hours to overnight for maximum flavor. The marinade uses simple ingredients such as soy sauce, vinegar, lime juice, garlic, and chili powder. If you are making tacos or burritos some condiments would be…

  • Green Bean Casserole Recipe

    Bobby
    16 Nov 2009 | 8:55 am
    Here is another fantastic recipe for the Holidays, green bean casserole. This is nothing but a classic right here. Chances are many of you already have your own recipe for this but this one is a little different. This recipe has whole mushrooms in the casserole and uses fresh green beans. I always prefer fresh green beans over the canned or frozen kind but if you cannot find fresh, frozen will work as well. The process of making this dish is fairly simple. The green beans are boiled in chicken broth until tender and then mixed into a cream of mushroom soup mixture, placed into a casserole…

  • Pumpkin Brownies Recipe

    Bobby
    13 Nov 2009 | 9:39 am
    These Pumpkin brownies make a great treat for the Holidays. These brownies are like an actual brownie and not a pumpkin pie bar. They are basically a combination of pumpkin pie and chocolate brownies. They are made by creating two separate batters, layering the batters in a baking dish and then swirling with a knife. These brownies are extremely moist and will leave you coming back for more. If you feel the seasonings might be a little strong, you may want to cut back on them just a little. For the pumpkin puree, you can either use canned or homemade. Lining the baking dish the aluminum foil…

  • Fajita Pizza Recipe

    Bobby
    9 Nov 2009 | 8:45 am
    If you have never had a fajita pizza you are missing out. My first time making a fajita pizza was just a few days ago, and it turned out so good I just had to post this recipe. This is basically chicken fajitas on a pizza. Pizza crust topped with salsa, chicken, sliced bell peppers, cheese and onions. This will make a 12” pizza and for the crust, you can make your own, use a box mix, or a premade crust. I use the Pillsbury refrigerated pizza dough. All you need to do is unroll it and press onto your pizza pan. For the chicken, I actually rubbed the chicken with the spice mixture, grilled it…

  • Chili Recipe

    Bobby
    6 Nov 2009 | 8:17 am
    This is by far the best chili I have ever had. This recipe for chili is great for football season and almost everyone is sure to enjoy it. As you can see from the ingredients, this chili can be a little expensive and time consuming but I can assure you, it’s worth it! I have tried a lot of different chili recipes that seemed a lot easier but none of them were as good as this. The ingredients blend perfectly for a spicy and delicious chili.  This chili is also great re-heated if you want to make it ahead of time and serve it the next day. It makes quite a bit and will serve about 12 people.
 
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    Candy Addict

  • Candy Review: Yummy Earth Organic Candy

    Robby
    10 Nov 2009 | 11:00 pm
    I’m not a stranger to “healthy” candy, nor are my views on it anything but direct: there really isn’t such a thing. So if you’re looking for a candy that’s going to be something I recommend you add to your diet, you can stop reading now. That said, I do believe there is a difference between candy and candy that is better for you. And with childhood obesity on the rise, more and more parents are looking for these sorts of confectionery avenues. Kids are always going to want to eat sweets, so you might as well buy them the ones that are not as hard on their bodies. Recently,…

  • Candy Review: Chocri

    Linda
    8 Nov 2009 | 11:00 pm
    Chocri is a German company that plans to open for business in the US in the new year. Their website allows you to design your own chocolate bars – white, dark, or milk, with your choice of additions, which range from the normal (nuts, fruit) to the more exotic (gold balls, gummy bears, spices). When they asked if I’d like to order some sample bars to review, I was all “heck yeah,” but as I delved into the site, I began to realize that I am not exactly the ideal customer for this sort of thing. Because A, I have very strong opinions about what flavors go together, and…

  • Candy Review: Aequare Ecuadorian Single Origin Chocolate

    Linda
    1 Nov 2009 | 11:00 pm
    Aequare chocolates have an interesting story about the chef who started the company and how they’re single origin Ecuadorian chocolate and ingredients and blah blah. You can read their website for all that. What you came here to read is how they taste, right? When asked if I wanted a sample of these to review, I checked them out and the answer was an immediate HECK YES. This is definitely my kind of thing. On the other hand, that means I’m a tough customer. Like, to start, I was not all that excited about the Dark Chocolate Cocoa Beans, because I don’t really see any reason…

  • Candy Review: Twilight New Moon Halloween Goodies

    Cadence
    28 Oct 2009 | 12:00 am
    photo courtesy of Anthemic Tangle Just in time for Halloween, the Twilight film franchise has released New Moon themed Halloween candies. The folks at the National Confectioners’ Association sent me three flavors to try. Do you remember Sky Bars? For those of you who have never had the pleasure, a Sky Bar is a chocolate bar made of different sections, each of which contain a different filling. So in one chocolate bar, you got caramel, vanilla, peanut butter, and fudge fillings. Awesome. Well this classic candy is getting a modern makeover. Instead of putting all the fillings in one bar,…

  • Candy Review: A Healthier Halloween Roundup

    Cadence
    27 Oct 2009 | 12:00 am
    photo courtesy of Anthemic Tangle It’s almost time for Halloween again and that means yummy treats for everyone. The folks at the National Confectioners’ Association were kind enough to send me some treats to try, so I’m sharing them with you. I figured we’d start with the healthier treats, in case any of you want to add something healthy to your Halloween splurge. First up,the bag of Florida Natural Au’Some Fruit Healthy Treats, which contain a mix of sour strings, nuggets, and stiks. I actually enjoy them all. All three styles come in orange, strawberry, and…
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    Fotocuisine

  • San Francisco: Foodbuzz Bloggers Meet!

    petermarcus
    15 Nov 2009 | 6:41 pm
    Flights from Florida to San Francisco made it tricky to make it into the city in time, especially as we had a meeting with Bertolli before the event as a kickoff, so Christey and I actually flew in late Thursday evening. Bertolli was kind enough to sponsor my hotel and airfare as part of [...]

  • San Francisco: Friday

    Christey
    11 Nov 2009 | 3:39 pm
    Oysters at the Blue Mermaid Chowder House. I feel like I am so far behind, everyone is posting their great updates on the past weekend with the 1st Annual Foodbuzz Blogger Festival (like Oldways Table ,High/Low Food/Drink, A Little Bit of Spain in Iowa and a gazillion more… ), and I have only made it through [...]

  • Foodbuzz Blogger Festival

    petermarcus
    4 Nov 2009 | 5:53 pm
    Tomorrow, Christey and I are off to San Francisco to the 1st Annual Foodbuzz Blogger Festival. We hope to see a lot of fellow foodie bloggers, but for those watching from home, you can follow us on our Twitter Page, as well as here — we hope to make a couple posts, but timing might be [...]

  • Welcome to the blog world, The Sugar Pixie!

    Christey
    25 Oct 2009 | 12:56 pm
    Our close friend, Krissy, has (finally ) started her own blog, The Sugar Pixie, and you should definitely go check it out! She is the genius behind some of our sweet dessert posts lately, like the awesome strawberry cupcakes and the amazing key lime pie. Last week was my birthday and she made me [...]

  • Asiago Roasted Garlic and Mushroom Stuffed Shells with Bertolli Vodka Sauce

    petermarcus
    22 Oct 2009 | 11:01 pm
    Christey and I were excited to go to the 1st Annual Foodbuzz Blogger Festival in San Francisco next month. We were even more excited to hear that Bertolli Sauces was sponsoring 10 foodie bloggers, providing airfare and hotel to the festival in exchange for developing an appetizer or main course menu item using Bertolli [...]
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    Sugarlaws

  • belgian waffles with nutella sauce

    katy
    16 Nov 2009 | 5:42 am
    The lovely thing about being married is that you suddenly have a kitchen full of every amazing tool and appliance you’ve ever dreamed of.  Among those, and one we were particularly excited about, is a belgian waffle-maker.  But what’s better than freshly made waffles first thing in the morning?  Freshly made waffles drizzled in nutella sauce, full of chocolate, hazlenut, sugary flavor.  You won’t think about maple syrup the same way ever again. And these are really easy, too.  One nice thing about waffle batter — it’s essentially the same as pancake batter,…

  • style: little red dress

    katy
    12 Nov 2009 | 6:41 am
    We took these photos before winter hit New York, obviously.   But even if you’re throwing a leather jacket on over your little red dress, there is still something so empowering about wearing it.  I love my black cocktail dresses as much as the next girl, but when I want to stand out, there’s no comparison. Red it is. And there are a lot of great options this season.  Mine is from last spring, but my new favorites  are a mega-splurge, from Marchesa, available here, a within-the-clothing-budget choice from BCBG, available here (bonus: mine is BCBG as well!), and a total steal…

  • roasted garlic and white bean dip

    katy
    8 Nov 2009 | 5:57 am
    There are nights when I could happily eat crackers and dip for dinner.  In fact, I am ridiculously partial to a certain eggplant recipe that I haven’t posted to this website because I’ve never managed to take a good photograph of it.  This, on the other hand, I think I did fairly well with. And I know it’s a little 80’s retro, but I loved these as little hors d’oeuvres at the beginning of a party.  Easy to make for a crowd, and hearty enough to take the edge off without spoiling anyone’s appetites.  They’re easy, can be made in advance and left…

  • style: grunge, revisited

    katy
    4 Nov 2009 | 5:33 am
    Maybe it’s because my formative years were during the age of Nirvana and Reality Bites, but there is something about a flannel shirt that makes you want to live in it.  So I am thrilled — seriously, thrilled — that these are back in style.  Does it get any easier than throwing on some leggings and a flannel shirt?  And somehow that comes out trendy?  Amazing. From top left, clockwise:  Joie Gemini Belted Shirtdress, $162 from Nordstrom, available here;  Abercrombie & Fitch Ashley Shirt, $58 available here; Vince Plaid Shirt, $195 from Bergdorf Goodman, available…

  • Chocolate: A Love Story

    katy
    31 Oct 2009 | 11:28 am
    No, it’s not my love story (although I think every one of us has a love story with chocolate buried somewhere in our past). It’s Max Brenner’s.  For those of you who don’t know, Max Brenner is the most amazing restaurant in New York for dessert-o-philes.  Their dessert menu is, I am fairly sure, at least 30 pages long, and consists of amazing creations like chocolate pizza, chocolate waffles, fondue, s’mores, and a zillion different versions of hot chocolate.  Help — I think I am actually gaining weight just by typing this out. So, when the company…
 
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    The Fresh Loaf

  • Any one ever tried or heard of the Portugese Egg Tart?

    jyslouey
    20 Nov 2009 | 11:04 pm
    My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

  • Any one ever tried or heard of the Portugese Egg Tart?

    jyslouey
    20 Nov 2009 | 11:04 pm
    My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.

  • In search of a bread recipe using sour cream and sourdough starter

    Trialer70
    20 Nov 2009 | 9:26 pm
    I currently have a wonderful starter that originated from the pineapple juice based starter recipe and would like to find some bread recipes using it in conjunction with sour cream as an ingredient.  I've always liked the texture I get when I use sour cream in recipes.  Anybody have suggestions?  Any kind of bread will do--savory, sweet or plain.  Thanks!

  • 66% Sourdough Rye

    ericb
    20 Nov 2009 | 6:54 pm
    Last night, I baked the 66% Sourdough rye in Hamelman's book. This is the highest percentage of rye I have ever worked with, so it was quite an experience. My favorite part about it is that it's a very fast bread to make. From the time I mixed all the ingredients together to the time I pulled the loaf from the oven, I think it was about 2 hours. The high percentage of rye requires very little proofing time, so this fits in nicely into a busy schedule. I found that shaping the loaves was a little tricky. I really wouldn't say that I "shaped" them in the traditional sense. It was more like…

  • Poolish rolls

    KenK
    20 Nov 2009 | 6:50 pm
    I feel like I had a breakthrough with this evening's baking.  I've been reading Reinhart and Hammelman's books and studying all the things that have gone wrong over the past month and it kind of came together.  This was pretty standard baguette dough.  I made the Poolish with five ounces of flour and water and a pinch of yeast and let go for nine hours.  When I got home from work I added 15 ounces of flour and 8 1/2 ounces of water and a teaspoon of yeast and the salt. After rising and folding and rising; I formed them into eight, 4 1/4 ounce rolls My cutting needs…
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    Homesick Texan

  • Chipotle sweet potato soup

    Lisa (Homesick Texan)
    18 Nov 2009 | 7:04 am
    Tonight I made one of my favorite soups, a thick sweet potato soup made fiery and smoky with chipotles. I make this soup often in the cold-weather months, but for some reason I’ve never shared it...

  • Tex-Mex chicken and dumplings recipe

    Lisa (Homesick Texan)
    11 Nov 2009 | 6:48 am
    Is there a cuter word in the English language than dumpling? Nope, I didn’t think so. And when you pair it with chicken to make chicken and dumplings, you have one of my favorite belly-filling,...

  • Peanut butter pie recipe

    Lisa (Homesick Texan)
    4 Nov 2009 | 9:14 am
    I have a new favorite pie that I will be sharing with my family at Thanksgiving—it’s peanut butter pie. But before I tell you how to make it, first a little background. Two years ago, I received a...

  • Jalapeno cheese bun recipe for a proper Texas burger

    Lisa (Homesick Texan)
    29 Oct 2009 | 5:53 am
    When I first moved to New York, I was struck by the presence of what was called a Texas burger. At first I was thrilled, curious as to what it could contain—guacamole, jalapenos or salsa all seemed...

  • Sour cream chicken enchiladas recipe

    Lisa (Homesick Texan)
    19 Oct 2009 | 6:52 am
    When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. We’d toast the weekend with tall glasses of iced tea...
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    Tea & Cookies

  • Stalking Wonder: Sunset on Bolinas Ridge

    Tea
    19 Nov 2009 | 11:15 pm
    The one bright spot in this whole losing childhood home business, is that when I was in California, my best friend came home for a visit. I call her my best friend—she is my oldest friend—but the truth is we almost never see each other these days. She lives in New York, I am a confirmed West Coaster. When she flew in to SFO and I picked her up at the airport, we hadn't seen each other in three years. Three years, that's almost negligent.But that doesn't matter with a best friend. You start up again as if nothing ever happened, as if one of you had stepped out to use the phone. The rules…

  • Goodbye to the Old Kitchen

    Tea
    17 Nov 2009 | 2:41 pm
    My mom decided to move recently. She’d been thinking about it for awhile, but hadn’t planned on doing anything until next year (and between you and me, I wasn’t so sure it was such a good idea). Then things changed. All of a sudden next year became now. The house sold and she had three weeks to sort through and pack the contents of a home she’d lived in for twenty-four years. And suddenly, I had to say goodbye. This isn’t my childhood home,where we moved when I was fifteen. My high school days were spent here, and summers home from college. I remember driving out of the driveway for…

  • The Joy of a Sharp Knife

    Tea
    11 Nov 2009 | 1:14 pm
    I grew up in a house with no sharp knives. None.Let me repeat that: no sharp knives.I think this was my mother’s way of trying to protect her kids. She thought if the knives were dull, we wouldn’t cut ourselves on them. To my knowledge, she’s never had any of her knives sharpened, not ever. Her approach to parenting was to keep her children far from perceived danger.The downside of this is that I eventually had to go out into the world of sharp knives and didn’t know how to handle them. While babysitting one evening, I sliced part of my finger off. I still have a small spot that is…

  • Food Finds: Kiwi Berries

    Tea
    9 Nov 2009 | 11:01 am
    I’m ashamed to admit I walked past the stall at the farmers’ market the first time I saw it. I didn’t even stop to look. Maybe I was in a hurry that week, or just in one of those ruts I occasionally fall into, treading a deep path along the same route each day, reluctant to step off and try something new. I like to think myself adventurous, but sometimes I fail in that department. Yes, kiwi berries—have you heard of them? I hadn’t.The sign at the farmers’ market read: “These Are Not Olives,” and that’s what they look like—green olives. They certainly don’t look like…

  • The Comfort of Japanese Curry

    Tea
    5 Nov 2009 | 6:07 pm
    Oh people, I don’t know where you are this week, but here in Seattle it’s turned cold. Today it was even raining. I pulled out gloves from the back of the dresser drawer, unearthed scarves I haven’t seen in months, and started thinking about comfort food.I’ve written before about how—due to the odd quirks of my life—Japanese food is where I go for comfort. What I haven’t told you about is Japanese curry—a mélange of carrots, potatoes, onions, and meat cooked until soft in a thick brown curry sauce that warms you up to the tips of your toes. It's not pretty—mostly brown and…
 
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    The Pioneer Woman Cooks!

  • Roasted Carrots, by Pastor Ryan

    Ree Drummond
    19 Nov 2009 | 7:31 am
    We’ve all heard the myth that eating lots of carrots can give you super-strength eyesight, but did you know that it’s mostly true? Low levels of Vitamin A in our diets can cause poor eyesight. Carrots are rich in Vitamin A. Turn up your carrot intake and you just might see the quality of your seeing ability increase. Don’t go overboard eating carrots though or your skin could turn orange…I’m serious!         This recipe might just have a new record for lack of ingredients needed. Fresh Carrots and Fresh Thyme. With their powers combined,…

  • Hump Day Winners!

    Ree Drummond
    19 Nov 2009 | 6:00 am
    Here are the winners of yesterday’s Hump Day mixer (and cookbook) giveaway: MIXER: Winner #1 – #83 Kari in Atlanta (early number this time!) Winner #2 – #4966 Memoria Winner #3 – #19799 Mistergee COOKBOOK WINNERS: #1202 Brian Heyer #1543 Sam #2063 Maria from Madison #2370 Alyssa Ivy #3897 Craig #5603 Kim #6675 Susan Samson #7845 Olivia #8378 Stephanie Nichols #10847 Darlene #14724 Hannah #19956 Jasmine #21225 Winker #22167 Missy #23031 Cosmo’s Dad #26877 Christina Copitzky #28685 Karen Y. #28695 Amanda Nix #30003 Dottie #30404 Arwynn #30438 Teacherjos #30894…

  • Hump Day

    Ree Drummond
    18 Nov 2009 | 6:15 am
    Happy Wednesday! I’m writing from somewhere in St. Louis, Missouri, where I can see the Arch out of my hotel room window and where my boys are sacked out on a sofa bed, sleeping their lives away. So my hump day, for that very reason, is going very well. I’m on the Midwestern leg of my Griswold Family Book Trip of ‘09—Marlboro Man and the boys are with me. It’s not our typical week, that’s for sure, but it’s an incredible experience getting to meet, shake hands, and lock eyes with so many of you who have supported me since I started blogging on that…

  • Creamy Polenta – Heaven on a Plate, Part 2

    Ree Drummond
    17 Nov 2009 | 6:50 am
    Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes. I stirred a secret ingredient into my polenta the other night, and combined with the slow-cooked beef short ribs, it was too yummy for color TV. (Name that movie.) First, bring 4 1/2 cups of water to a boil.   Grab some yellow cornmeal—a little less than a cup. (I doubled the recipe because I’m always afraid of not having enough food. I think it’s because my grandmother endured The Depression.)     Pour cornmeal into the boiling water in a thin stream, whisking…

  • Braised Short Ribs – Heaven on a Plate

    Ree Drummond
    16 Nov 2009 | 4:14 am
    Leesten. And heer me. (West Side Story reference. Sorry. “Leesten. And heer me. You must go and stop eet.” But seriously. Leesten. You must make this as soon as you can. If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’m not exaggerating this time. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make ‘em right, the stick is only incidental—the…
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    Chew On That

  • Foodie Vocab #20: Au Poivre

    Hillary
    13 Nov 2009 | 7:16 am
    Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match! This week’s word is: au Poivre (adjective). Pronounced: \ō-pwäv(r)\ Please choose the most appropriate definition for au Poivre: a.) Covered with bread crumbs or grated cheese and browned (as under a broiler). b.) Garnished with fruit or vegetables that are cooked until tender in a seasoned liquid. c.) d.) Served with a generous amount of usually coarsely ground black pepper. BONUS: Every week I choose definitions that resemble other foodie vocab words.

  • Cooking With Stephanie Izard!

    Hillary
    10 Nov 2009 | 7:59 am
    Ever make fresh ricotta cheese? How about with Stephanie Izard? Last night I had the pleasure of attending a Whole Foods cooking class taught by the Top Chef Season 4 Winner and learned how to make fresh ricotta from scratch and how to incorporate this great cheese  into both sweet and savory dishes.  A Chicago chef, we cheered her on during her season of Top Chef and have been following every bit of info about her upcoming Chicago restaurant (breaking news about it later in this post). But most importantly, I got to come home with three great new recipes I wouldn’t have otherwise…

  • Get Free Cookie Mix For A Drop In & Decorate Party!

    Hillary
    9 Nov 2009 | 8:43 am
    A couple years ago we wrote about a great cause called Drop In & Decorate where bakers and non-bakers alike get together to decorate cookies for donation. Already in its eighth year, this tax-exempt nonprofit organization founded by food writer Lydia Walshin of The Perfect Pantry is still going strong. And this year, they have added an extra incentive! But who better to tell you about the event than the founder herself? Take it away Lydia… The idea behind Drop In & Decorate is simple: bake some cookies; gather a group of family, friends, neighbors, co-workers, your worship group…

  • Foodie Vocab #19: Brioche

    Hillary
    6 Nov 2009 | 10:33 am
    Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match! This week’s word is: brioche (noun). Pronounced: brē-ōsh Please choose the most appropriate definition for brioche: a.) A light slightly sweet French bread made with a rich yeast dough. b.) An egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays c.) A brown crust formed on food that has been cooked au gratin; also : a dish so cooked d.) A flaky confection of crushed…

  • Chicken Soup For The Tastebuds

    Hillary
    5 Nov 2009 | 3:49 pm
    We always associate chicken soup with comfort food and the idea of not feeling well (and rightfully so) but I say we can and should  enjoy a bowl of chicken soup even when we feel great! Take this giant bowl of chicken soup from a restaurant called The Bagel in Skokie, Illinois for instance. Does a person who orders this large of a bowl really not feel well? No, they feel great! That’s because chicken soup tastes great and sometimes a big heaping bowl of the stuff can make a great dinner. Next time my mom makes her dreamy chicken soup, I’m requesting it be served in a large glass…
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    Gastronomic Fight Club - Mischief. Mayhem. Soup.

  • Vote in the 2009 Best-ter-est of Omaha Restaurant Awards!

    snekse
    20 Nov 2009 | 1:09 pm
    Last year we launched our annual Best-ter-est of OmahaTM awards with results that were better than almost anything we could hope for. Hopefully that list has helped you find some cool new places to try. But a year has past and it's time to crown some new winners. A chance for real foodies to stand up and be heard, hopefully creating the authoritative source for finding good food in Omaha.Voting will stay open until Midnight, December 31st, 2009. The results will be announced shortly there after.Submit your authority here.2009 Best-ter-est of Omaha voting ballotNeed to refresh your memory?

  • Master Sommelier Introductory Course - Midwest Location

    snekse
    3 Nov 2009 | 7:26 pm
    When I found out that Jesse Becker was going to be offering part of the Master Sommelier curriculum here in Omaha, I was excited and intrigued. I asked him to share some of the details about the course so there would be more awareness for those who might be interested. Here is the information he had to share.Gastronomic Fight Club has invited me to share the details of the Master Sommelier Introductory Sommelier Course, the first ever offered in Nebraska, being held at the Omaha Hilton hotel on November 11th and 12th. The course is intended for hospitality professionals, but is excellent…

  • RECIPE: Award Winning Gnocchi Poutine

    snekse
    31 Oct 2009 | 7:06 pm
    Recently Chef Jessica Joyce of Confluence Bistro in Bellevue NE won the Comfort Food Classic challenge for the ultimate potato dish. With a special thanks to chef Joyce, here's the recipe for her award winning dish. If you make this, take pictures and share them with us on our Facebook Fan page.Gnocchi PoutineIngredients for Gnocchi2 pounds russet potatoes2 cups all-purpose flour1 pound ricotta cheese1 cup Parmesan cheese2 eggs1 healthy pinch of salt1 healthy pinch of ground tellicherry pepperDirectionsRoast the whole potatoes until they are soft (about 45 minutes). While still warm, peel and…

  • INTERVIEW: Chef Jessica Joyce - Confluence Bistro

    snekse
    25 Oct 2009 | 1:29 pm
    Chef Jessica Joyce, of Confluence Bistro in Bellevue, NE, recently won the Comfort Food Classic challenge.  This year's challenge was to create a gourmet potato dish.  Chef Joyce won with a Gnocchi poutin. She has agreed to share her winning recipe with us which we'll be publishing later this week, but first we wanted to share our interview with her. Enjoy.20-ish Questions with Jessica JoyceYou won with potatoes; What should the next Comfort Food Classic Challenge be?Ice cream or soup! When I am feeling the need for comfort I lean one way or the other.Had you made your winning dish…

  • Dine Out Against Hunger 2009 - Oct 13, Tuesday

    snekse
    7 Oct 2009 | 3:50 am
    Dine Out Against HungerTuesday, October 13Each of these restaurants have agreed to donate 10% of the day's proceeds on Tuesday, October 13th, to The Food Bank. Be sure to mention that you applaud the restaurant's support of The Food Bank!Dine Out Against Hunger 2009 Participating Omaha RestaurantsDon't forget, you can also help the Omaha Food Bank byBuying the 2010 Savings Sidekick Omaha Coupon Book Tags || DINE OUT AGAINST HUNGER | OMAHA | OMAHA FOOD BANK | RESTAURANTS | CHARITY | 2009 | more... | FOOD | GFC |
 
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    This Mama Cooks! On a Diet

  • More recipes from Healthy Bread in Five Minutes a Day: Chocolate Espresso Whole Wheat Bread

    Anne-Marie
    20 Nov 2009 | 6:22 am
    My Healthy Bread in Five Minutes a Day cookbook giveaway ends TONIGHT! So enter if you’d like to win a copy for yourself or to give to the baker in your life for the holidays. Chocolate and Coffee – a Rx for health? The following recipe from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoë François contains chocolate and coffee. How can that be healthy? Well, chocolate contains phytochemicals (beneficial plant chemicals) that may increase HDL (good) cholesterol, lower blood pressure, and decrease the likelihood of blood clots. Milk chocolate has less of these…

  • Thanksgiving desserts: crustless gluten free pumpkin pie

    Anne-Marie
    19 Nov 2009 | 7:54 am
    After last year’s struggles with the gluten free pie crust mix, I’ve decided to make a pumpkin dessert that does not require a crust. When my mother-in-law eats out, she carefully scoops out the pie filling and leaves the crust anyway, so no point in stressing myself out about pie crust. This one comes from VeryBestBaking.com* and is based on the classic Libby’s pumpkin pie recipe. It uses CARNATION®** Evaporated milk, which I’ve started using in pumpkin soup and mini quiches. It gives dishes extra creaminess without the fat, so I consider it a healthier alternative to cream and half…

  • Happy Anniversary - today we are five

    Anne-Marie
    18 Nov 2009 | 12:40 pm
    Today This Mama Cooks! turns five. While you may consider that a birthday, it is in fact an anniversary of the relationship I started with you, my reader, a long time ago. I’m using today’s fifth anniversary of the day I started this blog (some posts are older and originally appeared at A Mama’s Rant) to reflect on the long, strange journey blogging continues to be, and to share some goals with you. This Mama Cooks! 1.0 First this blog was a place to document my Thanksgiving plans – what sides to make and what pies to bake. Seems that some things never change. Then I used this blog to…

  • Thanksgiving sides: Lemon and Cinnamon Sweet Potatoes

    Anne-Marie
    16 Nov 2009 | 11:10 am
    Compared to last year’s polymeal Thanksgiving, planning this year’s meal has been a challenge. I want to make something delicious, yet healthy. Plus it has to be gluten free for my mother-in-law and nut free for my daughter. Like I do every year, I bought copies of my favorite cooking magazines like Gourmet in its last issue (how sad), Bon Appetit , and Martha Stewart Living. Then there were the healthy magazines I have subscriptions to like Sunset , Cooking Light and Clean Eating . I even picked up Diabetic Life and Living Without Magazine (for people with food allergies and…

  • Healthy Bread in Five Minutes a Day cookbook giveaway

    Anne-Marie
    13 Nov 2009 | 6:14 am
    Last weekend at FoodBuzz's Blogger Festival I met Zoe Francois, co-author of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. She was nice enough to sign my copy of her book while we discussed the challenges of baking at altitude. (My challenge not hers.) Since I already have their book, their publicist has generously let me give away one copy of Healthy Bread in Five Minutes a Day. Rules on how to enter are below! You can find out more about Healthy Bread in Five Minutes a Day, at their blog at…
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    Cooking For Engineers

  • Equipment & Gear: Saber Kitchen Knives

    Michael Chu
    As a fairly picky, detail-oriented person, it's not often that I find a product that I like. It's even more difficult for me to be pleased once I've experienced a wide range of products that perform the same task but are of widely varying performance, quality, and feel. This is especially true of knives - so it came as a surprise that I would find myself wholeheartedly recommending a knife set from Saber Knives.

  • Test Recipes: Hatch Chile Infused Chocolate Truffles

    Michael Chu
    Invited to a Hatch chile themed food blogger potluck in Austin, I decided to make chocolate truffles infused with Hatch chiles. The exercise didn't go exactly as planned (probably due to procrastination and waiting until the last possible day to make them without any trials beforehand), but it was still fun and I think the truffles turned out pretty well. Here's what I did.Hatch Chile Infused Chocolate Truffles (yields about 32 to 36 truffles)

  • Equipment & Gear: Kapoosh Knife Block (not recommended)

    Michael Chu
    Tina and I have different preferences when it comes to knives. I have chef's knives that are well-suited to my hands and my cutting style, while she has her favorites. The problem is, my knife block has only two slots that will fit a 2-in. wide blade (and I want both of those slots). Tina uses a couple Japanese vegetable knives (also with 2-in. wide blades) so our options are limited - buy another knife block (only to use the two larger slots), get a cabinet mounted vertical knife rack (which is too large so sit on the counter and we can't wall mount it in our current place), get a…

  • Off Topic: Food, Inc

    Michael Chu
    I had been meaning to write up a review for Food, Inc. ever since I got to watch it last week. Unfortunately, I've been pretty busy with work and haven't had much of a chance to write. It's still hard for me to find much time, so I'll keep this review relatively short. For the really short version, read this next line: Food, Inc. is in imperfect documentary, but does an excellent job portraying the picture of how Americans get their food that the film sets out to portray.

  • Books: Fun Food Facts by Mike Bellino

    Michael Chu
    If you're like me, you love trivia. I enjoy all sorts of trivia in areas that I find interesting - science, computers, math, geography, world culture, television, film, and, of course, food. Mike Bellino, an electrical engineer who now focuses on microfarming, published a book last year that helps to fulfill my need for food trivia. It's called Fun Food Facts and it really is a fun read.Fun Food Facts is available in the following formats:Paperback
 
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    Bakers' Banter

  • One for the road: one-pan Cranberry Cake.

    PJ Hamel
    20 Nov 2009 | 4:15 am
    Psst! Here’s a quick-and-easy dessert for the Thanksgiving groaning board. And, since it’s served right from the pan it’s baked in, it’s incredibly easy to wrap and take to wherever your moveable feast is being held this year. We posted a blog on a berry-topped cake back in September. Now that Thanksgiving is upon us, it’s time to take that same recipe and substitute fresh cranberries for the raspberries. Take a look at our recipe for Late Summer Berry Torte. Make the following changes, and Bob’s your uncle: Thanksgiving Cranberry Cake. Spoon the batter…

  • Sweet-tangy, chewy, delicious… and whole wheat. WHITE whole wheat.

    PJ Hamel
    18 Nov 2009 | 5:45 am
    Whoa! It’s not even Thanksgiving, and the parade of holiday goodies has begun. The eggnog French toast. The chocolate-dipped vanilla cookies. And that butter-pecan kringle… It may be time to add something a bit less disastrous to your dessert diet. (more…)

  • Holiday cakes for the decorating-challenged baker: it’s all in the pan.

    PJ Hamel
    17 Nov 2009 | 8:43 am
    “Help!” That was the cry coming from my colleagues on King Arthur’s merchandising team yesterday. “We love these little bakers, but they’re only online, not in the catalogue; and no one is SEEING them! Could you…?” “Do a blog?” I finished the sentence for them. “Well, you KNOW I’m not one of those fussy bakers. Ummm…” (more…)

  • Those three little words we love to hear… Fast. Easy. Chocolate.

    PJ Hamel
    16 Nov 2009 | 5:46 am
    Chocolate lovers rejoice – this one is SO for you. Feast your eyes on these cookies. See the chunks underneath that thin skin of satiny chocolate cookie? Break one of these babies open, and you’re met with pure chocolate bliss. Chocolate chips. Or chocolate chunks. Or our new chocolate-coffee chunks, semisweet chocolate mixed with finely ground coffee, which gives this confection a compelling, super-light crunchiness. Coffee chunks are my new best friend in the kitchen. And a perfect excuse to make these cookies. (more…)

  • Tell us what you’re baking for Thanksgiving–

    PJ Hamel
    14 Nov 2009 | 8:45 am
    What’s the ONE thing you simply have to bake for Thanksgiving every year? You know, your signature dish; the pumpkin pie, or cranberry bread, or even the stuffing that everyone demands of you. You might get tired of making it - but show up at your brother-in-law’s without it, and I tell you, Mr. Man, you’re in deep… trouble. (more…)
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    My Sweet and Saucy

  • Spanish Flamenco Style Wedding

    admin
    19 Nov 2009 | 11:52 pm
    I have been wanting to post about this wedding for such a long time now, but had to wait until the fabulous spread came out in Utterly Engaged which is an amazing wedding resource for any bride or vendor.  I was so happy to be featured in the online magazine and am glad I can share it with you now!  This wedding had such an fabulous team behind it because Aaron & Barbara hand picked their wedding industry favorites and since Aaron is a fabulous wedding photographer they knew exactly who they wanted working on their wedding!  This was the first time I had the pleasure of working with…

  • O Magazine Cookies…all the DETAILS!!!

    admin
    16 Nov 2009 | 10:56 pm
    This last week was a whirlwind experience!  I had just completed the previous week’s order, which included wedding cakes, lots of cupcakes, and of course a last minute 800 cake lollipop order (not to mention that my mother was out of town in Hawaii that whole week) and as I sat on my couch at home trying to take a breather I got a call from none other than the Oprah Show!!!  To say I was shocked was an understatement, but of course when they asked me if I could get 500 sugar cookies out for the Ellen Show by Thursday I said yes! My family knows that I will almost always say yes to…

  • Oprah Gives Ellen a Gift…OUR COOKIES!!!

    admin
    13 Nov 2009 | 9:36 am
    If you haven’t already heard we have been quite busy over at the shop making 500 cookies for Oprah!  To celebrate the new cover of the O Magazine they wanted to send Ellen something very special, SO they decided to send her 500 specialty sugar cookies with the O Magazine cover on them from Sweet & Saucy Shop.  We had 2 1/2 days to make all of the cookies and one giant cookie for Ellen!  Take a look at the video today to see our cookies on THE ELLEN SHOW!!!

  • Halloween Photos: Part II

    admin
    1 Nov 2009 | 10:07 pm
    I hope all of you had a Happy Halloween!  I had way too many cute photos of my family that I thought I had to share them with you!  Plus I got the chance to make a fun 3D Pumpkin cake for a client of mine.  Her daughter was turning 4 years old and she wanted a fun cake that pulled in both occasions!   The cake was quite yummy inside!  The bottom tier was chocolate cake with whipped cream, strawberries & chocolate ganache. The middle tier was pumpkin cake with cinnamon cream cheese frosting & salted caramel. And lastly the top tier was banana cake with chocolate ganache and peanut…

  • Costumes Galore!

    admin
    30 Oct 2009 | 11:40 pm
    Well as promised here are some of the great photos from The Very Vintage Halloween Party! I had to do a whole post on just these photos since they are fabulous!  So glad that the wedding industry likes to have a little fun! Thanks so much to Meg Perotti for these fun photos!
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    The Perfect Pantry

  • Other People's Pantries #95

    Lydia
    20 Nov 2009 | 9:15 pm
    From Mary (Owlhaven), in Nampa, Idaho: My kitchen is not especially huge, but I’m lucky to have a really nice-sized pantry. The space is triangle-shaped, with two sides of the triangle taken up with deep shelving and the third side of the triangle being double doors for easy access. This...

  • Cumin (Recipe: mushroom bhaji/mushrooms in tomato-onion sauce)

    Lydia
    18 Nov 2009 | 9:05 pm
    Never let it be said that The Perfect Pantry avoids the big issues. After all, we've taken a stand on Miracle Whip versus mayonnaise, chocolate versus vanilla, chili with beans versus chili without beans, and Fresca versus... well, versus everything. Today we're tackling another of life's big questions: how to...

  • Tonka beans, a Pantry Special (Recipe: spice snap cookies)

    Lydia
    16 Nov 2009 | 9:09 pm
    Pantry Specials are great ingredients that find their way into my pantry from time to time, but not all the time. In this occasional series of short posts, you'll find information and recipes for foods that might not be on your local supermarket's shelves, but are available online. Did you...

  • How my father learned to cook (Recipe: traditional spaghetti gravy)

    Lydia
    14 Nov 2009 | 9:07 pm
    Guest post and photos by Sarah in Boston. When my mother passed away, two days before their anniversary, she and my dad had been married almost 15 years. While I doubt he ever got over the shock, my dad stepped into the role of single parent and, all things considered,...

  • Other People's Pantries #94

    Lydia
    13 Nov 2009 | 9:04 pm
    From Kirsten (From Kirsten's Kitchen to Yours), in Ojai, California: I moved into a very small apartment, 400 square feet, and with only two cupboards (above the stove no less!) I turned to freestanding items for my pantry. I use mason jars to hold food so that I can see...
 
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    Cajun Chef Ryan

  • Sucré, a Sweet Boutique…

    Ryan Boudreaux
    20 Nov 2009 | 4:12 am
    …and an online coupon code too! Several weeks ago, I received an email from Andy Kutcher of FSC Interactive introducing me to Sucré, in New Orleans, Louisiana, a confectionary, and on their web site for online orders: www.shopsucre.com. It is so nice that New Orleans now has a gourmet artisan chocolatier to call it’s own, since opening in April of 2007. From breakfast to a midnight snack, Sucré is available to satisfy your sweet tooth. Sucré (French for sugared) is an emporium of “artisan” sweets. Unlike a traditional bakery, Sucré serves plated desserts with…

  • Wild Mushroom Barley Soup

    Ryan Boudreaux
    19 Nov 2009 | 4:18 am
    A wonderful way to enjoy wild mushrooms and soothing for the body, mind, and soul soup, the barley makes this a hearty meal also. The recipe can be halved if necessary, as this batch will yield over one and a half gallons of hearty soup, or 16 really hefty servings. (Note: Click on images for a larger view.) Any dried mushrooms will do, but for this time around, I used a combination of porcini, morel, and chanterelle that gives a blend of deep earthly flavor to the soup. The mushrooms are first re-hydrated in warm water for 15 minutes or so, and then they are rinsed in several changes of cool…

  • Cold Food Presentations and Displays ~ Garde Manger

    Ryan Boudreaux
    18 Nov 2009 | 5:48 am
    Cold food displays and presentations take on many forms from fruits, vegetables, salads, cold deli meats, cheeses, aspics, chaud froid, caviar, canapés, cold hors d’oeuvres, charcuterie, garnish and garniture, and edible centerpiece carvings such as ice, vegetable, fruit, cheese, salt, dough, and tallow.  Typically, these preparations are relegated duty of the Garde Manger (GM) station of traditionally organized brigade style kitchens, or the pantry for smaller facilities. The GM station of the kitchen has the most opportunity to shine with artistic talents and can be one of the more…

  • Poached Eggs Florentine Espanola

    Ryan Boudreaux
    17 Nov 2009 | 4:40 am
    This is something that I threw together one Sunday morning brunch because we had some oysters on hand, creamed spinach and fresh salsa. It is a baked whole-wheat wrap shell with a bed of creamed spinach topped with stewed oysters and then delicately poached eggs, then topped with a Beurre blanc sauce and a side of fresh chunky salsa with home fried new potatoes and garnished with chopped green onions. I named this dish after a small town in New Mexico that sits just north of Santa Fe and below Taos, nothing special there, just a small town with a great name…hence the salsa. This first…

  • Bon Vivant Travels, Part I

    Ryan Boudreaux
    16 Nov 2009 | 5:48 am
    Itinerary and Arrival I introduced our world traveler and family friend Mike Addison in the introductory post for the new “Bon Vivant Travels” category for the Cajun Chef Ryan blog entitled Bon Vivant Travels, First Stop…South America. Mike embarked on his worldwide journey on Saturday, October 10, 2009, leaving from Houston, TX for a flight to Buenos Aires, Argentina where he will spend the first leg of the adventure in South America. Here is Mike’s introductory email and trip itinerary: From: Michael Addison Sent: Saturday, October 10, 2009 2:17 PM Subject: World Tour 2009-2010…
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    My Wooden Spoon

  • Rosemary Focaccia Bread is Kneadlessly Simple

    A Cowboy's Wife
    18 Nov 2009 | 9:40 am
    Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal. Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in.  It’s a tasty cookbook of no-knead bread recipes; recipes that are [...]

  • Mirassou and Eating Good

    A Cowboy's Wife
    11 Nov 2009 | 9:32 am
    If you haven’t noticed (and I hope you have), I’ve recently started posting only once or twice a week.  This is intentional and it will be how I do things around here from now on.  I’ve had a wonderful year but a busy one.  One that had me so overworked that I couldn’t even remember [...]

  • Blueberry Pound Cake

    A Cowboy's Wife
    4 Nov 2009 | 3:00 am
    Pound cake is one of my favorite desserts. There is something about that buttery taste that just melts in taste buds!  You can also make in a variety of ways guaranteeing satisfaction with just about everyone.  Adding fruit to a pound cake is popular but one of my own favorites is Orange Pound Cake.  Mmmmm, [...]

  • Halloween Appetizer-Snack: Crescent Mummy Dogs

    A Cowboy's Wife
    30 Oct 2009 | 3:00 am
    I said yesterday’s cute Witches Brooms would be my last Halloween food but…syyyyyke.  I couldn’t resist posting these cute mummy dogs!!  Tell me those are not cute, I dare you!  And you could use mustard or ketchup as the eyes.  Okay, this really is the last Halloween post. With all the Halloween sweets I’ve been [...]

  • Halloween Treat – Witches Brooms

    A Cowboy's Wife
    29 Oct 2009 | 3:00 am
    One last Halloween treat for you guys!   These Witches Brooms are cute and tasty!  One recommendation would be to use your own peanut butter cookie dough recipe or even the store bought roll.  This one was okay but I’ve had better.  And of course you can make your own orange icing or you can buy [...]
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    Ultimate Foodie

  • Michael Mina’s SeaBlue Las Vegas

    Karen Garcia
    10 Nov 2009 | 3:55 pm
    I’m back in Las Vegas this week for yet -another- conference and I thought I’d take some of my quiet down time (that I never seem to get at home) to let you know about one of the great dining spots we visited last month. When we were in Las Vegas in October for Blog World Expo, we met up with some lovely twitter foodie people at the conference (Hi Chef Mark Tafoya & Jennifer Iannolo!) that in turn invited us out for a Chef’s Tasting at Michael Mina’s Seablue at the MGM Grand where the chef is Chef Stephen Hopcraft. We started the meal with a lovely glass of…

  • Andina Good Only in Small Bites

    Angel Djambazov
    10 Nov 2009 | 8:34 am
    When a place has a menu that is 2/3 tapas and 1/3 entrees and you order an entree you should consider yourself pre-warned. Perhaps the owners are strongly trying to suggest a smaller bite. In the case of Andina, a Peruvian styled restaurant located in Portland’s Pearl District, I apparently wasn’t paying attention to the telltale signs. The place was packed, loud, brightly lit and bustling. Not the kind of place to have a romantic dinner but perfect to bring friends or business if you are in the mood to share. The tapas menu ranges from cheese stuffed yucca, to avocado stuffed…

  • Death of a Coffee Pot

    Karen Garcia
    5 Nov 2009 | 10:00 am
    As with most other thirty-ish people we know, our day starts with the sweet nectar of morning coffee. It’s what makes us ready to face the pile of email that shows up at 8am. It’s what keeps us awake for that mid morning meeting that is so incredibly booooooring. It’s what makes us a little jittery around 3pm. We’ve gotta have it. And this morning, we didn’t. I’ll be the first to admit, our current coffee pot is just short of garbage to start with…a friend gave it to us when he ended up with an extra freebie from an online coffee purveyor. Yeah, you…

  • For a Hole-in-the-Wall, Akiko’s Knows its Sushi

    Angel Djambazov
    2 Nov 2009 | 9:29 am
    In my lexicon the term “favorite dive” usually doesn’t extend to sushi restaurants. Often I forgo nondescript places for flashier well-lit places. San Francisco is chock-full of high flash sushi joints that a place like Akiko’s Sushi Bar is easily overlooked. Located on Bush Street, half-way between Grant and Kearny, Akiko’s looks less like a sushi mecca and more like a place you might pick up a bento box for lunch. Don’t be deceived. Now despite the word “bar” in their title, if you are craving a large variety of saki, Akiko’s is not the…

  • Great times, awesome shows and good eats in Sin City

    Wade Tonkin
    17 Oct 2009 | 11:58 am
    Photo Courtesy of CoastTravel.com UltimateFoodie.com is live and local in Las Vegas this weekend for BlogWorld and New Media Expo and as foodies we’ve not been disappointed.  We’ve had some awesome meals, appetizers and entertainment experiences so far that we’ll be blogging on in the near future.  Here are some items to watch for: Review of BLT Burger at Mirage Review of LOVE by Cirque du Soleil at the Mirage Review of Daniel Boulud Brasserie at Wynn We’ve had some awesome times and great food with our friends here in Vegas and can’t wait to share our reviews…
 
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    World Foodie Guide

  • 10 Food Photography Links

    admin
    18 Nov 2009 | 4:00 pm
    One of my current goals is to improve my food photography skills. I started blogging over two years ago with just a Sony Ericsson mobile phone camera, progressed to the Sony Cybershot W300 and now use the Leica D-Lux 4. Although many food bloggers take superb photos with their digital SLRs, I’ve so far resisted buying one because I prefer to stay mobile and discreet, particularly when travelling or reviewing restaurants. So as a point & shooter, I’ve been referring over the last year or so to these useful posts from various food bloggers who have kindly shared their ideas…

  • Book Review: Spice Market by Jane Lawson

    admin
    15 Nov 2009 | 4:00 pm
    Cloves © Helen Yuet Ling Pang Before I even laid eyes on Jane Lawson’s Spice Market, I knew it was my type of book. And when I finally leafed through the 450 pages, my instincts were confirmed. Apart from offering 250 recipes, the book is a comprehensive guide on the history and culinary uses of over 40 spices from around the world. Like many people, I buy spices on an ad hoc basis, when I need something to make a particular dish. As a result, my collection of spices is somewhat eclectic, to say the least, and there are some that I have used just once. Spices also start to deteriorate…

  • How To Make Japanese Ginger Pork

    admin
    11 Nov 2009 | 4:00 pm
    Buta no Shogayaki © Helen Yuet Ling Pang Buta no shogayaki or Japanese pan-fried sliced pork with ginger sauce is a classic dish that I used to eat regularly when I was younger. While I would be busy making sixteen kilos of tonkatsu for the LSE Japan Society annual party every year, my Japanese friend would make the same amount of buta no shogayaki. So whenever I order it, I always think of her. It’s a very simple but satisfying dish and perfect for a one dish lunch or supper. This recipe comes from one of my recent cookery book purchases, Harumi’s Japanese Home Cooking, although…

  • 9 Useful Food & Travel Links

    admin
    8 Nov 2009 | 4:00 pm
    Isla Tortuga, Costa Rica © Helen Yuet Ling Pang As World Foodie Guide focuses more on food & travel or ‘traveleating‘ posts, with the new project 25 Food & Travel Destinations: A 5 Year Plan, I thought I’d share some of the resources that I use when researching and planning trips. These are just a basic starting point and you may already be familiar with some of them. As I dig deeper into a city or country, I Google specific names of places and restaurants, and ask local friends, food bloggers & Twitterers for insider tips. I also use the travel sections of…

  • How To Make Italian Cauliflower Fritters

    admin
    4 Nov 2009 | 4:00 pm
    Cauliflower Fritters © Helen Yuet Ling Pang I’ve recently started to enjoy eating all kinds of fried things at home. They’re not the healthiest of foods, but once in a while, they’re so delicious and makes a change from all the ‘good’ food we eat, whether it’s soup, lentils or beans. After eating various fried goodies throughout the year, including Japanese tempura, Chinese pan-fried dumplings, Indian cumin & coriander potato cakes, Sri Lankan fish cutlets and Indonesian crabcakes, I found another tasty treat to make – fritelli di cavolfiore or…
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    Dizzy Dee

  • South African Summer @ 18°C!?!

    Dizzy Dee
    19 Nov 2009 | 10:22 am
    The weather is miserable in South Africa, and has been for the past week. After spending the whole Saturday tidying my cupboard, and packing away my winter clothes, I had to pull them all out this week! Its raining, the wind is blowing, and its flippin cold! Typical winter in Cape Town, only I’m in Gauteng – and its not supposed to be winter! Though this weather brings back incredible memories from my time in the UK, it also brings a nostalgia with it which makes me realize how quickly time runs out, which is sad. I took some photo’s to show you how gloomy it is outside.

  • Sillicone Pan Banana Bread

    Dizzy Dee
    19 Nov 2009 | 9:14 am
    On Sunday I baked a banana bread, and for the first time used a silicone bread pan.  Is it better than a tin pan?  I don’t really know, but its easier to wash! The bread came out looking fine, and tasting yummy.  The only limitation that the silicone bake-ware has is that it can’t resist heat of over 220 degrees Celsius.  Now I don’t know if anyone ever bakes a bread over 180 degrees Celsius, so that doesn’t really hinder me from using the pan for any bread.  The pro’s are that it bakes slightly shorter than in a tin pan – you save about 10 minutes on…

  • Night Flight

    Dizzy Dee
    19 Nov 2009 | 8:35 am
    Part of a commercial pilot’s license is night flying hours, and that’s what we did last Saturday night. I got some nice photo’s of Pretoria CBD, Menlyn and the highways…  The photo’s don’t do the views justice though.  Its simply indescribable.  We flew over my parents’ house too, and since its close to impossible to recognize a house from the air in the night, they flickered the outside lights for us to be able to spot them – it was so amazing to know that its their little light flickering among the thousand of other lights.

  • House Stuff

    Dizzy Dee
    14 Nov 2009 | 8:04 am
    Phew.  What is there to say after a long day of cleaning and tidying!?  For the first time since being married I had someone to help me clean the house, and what pleasure. For those who don’t live in South Africa, let me explain a bit more.  In SA its the norm to have someone clean your house for you, do your washing, ironing and pretty much all other household chores.  When we were in the UK a few years back I realized for the first time that this wasn’t so common in all other countries. Now having lived here for my whole life, I must admit that I am one of the odd ones out…

  • Sadness! R.I.P. Amatomu?

    Dizzy Dee
    11 Nov 2009 | 3:43 am
    I’ve been a member of Amatomu for quite some time now – I’m guessing over 2 years, and today when I wanted to log in, I found this message: Amatomu facilitates blog networking specifically in South Africa, and has been the catalyst in many online acquainting, friendships and obviously the increase of traffic for many of us. Its sad to see such a brilliant project come to an end, but at the same time I want to say thank you to all those involved up until this point. Thank you Mail & Guardian for you effort, time and passion for this project – it was a huge success.
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    Cooking with Amy: A Food Blog

  • Parmesan Flatbread Recipe

    Amy Sherman
    11 Nov 2009 | 11:19 am
    I have a weakness for flatbread, all kinds of flatbread. If flatbread is on a menu, it's pretty much a given that I will order it. Years ago I made those Chinese spring onion pancakes, but other than that, I really haven't bothered. Why? Well, making flatbread seemed like it would be a bother, what with the yeast and the kneading, and rising and resting and all I figured it was easier to just order it in restaurants. Until last week. While in London I spent many hours perusing food magazines and the fantastic cookbook collection at Books for Cooks, one of my favorite book stores in the world.

  • Bay Area Food Events

    Amy Sherman
    7 Nov 2009 | 2:07 pm
    I am very pleased to introduce a new feature on Cooking with Amy. If you scroll down the page on the right hand you will find a Google Calendar that lists local events that I have cherry picked. These are not randomly chosen, but only events I personally think will be well worth attending. I may even be attending some of them myself. Note: the image on the left is just that, an image, so don't try clicking on it! To use the calendar just click on the title of the event you are interested in for more details. Click on the title again and you will again see the full listing of events. If you…

  • The Perfect Fruit: Book Review

    Amy Sherman
    28 Oct 2009 | 8:35 am
    Have you ever noticed how the perfect fruit demands your attention? A run of the mill apple or banana is fine, benign even. But really spectacular fruit grabs you and doesn't let go. I hope everyone has the amazing experience of fresh, intensely flavored, sensual and almost overwhelming experience some day that Chip Brantley had when he first tasted a pluot. It changed his life. No kidding. The Perfect Fruit is his personal and journalistic investigation of this relatively recent stone fruit.Barely into the first chapter I found myself inexplicably drawn to a local farmers market where I…

  • Why do YOU cook, Guy Prince?

    Amy Sherman
    26 Oct 2009 | 8:47 am
    Guy Prince is a man with focus. He grills and he smokes and coaxes the best out of food in his own unmistakeable way. Who else would serve squares of bacon as an appetizer at a picnic? There is no mistaking the man, his food or his writing. He's also a true gentleman who never passes up the opportunity to help anyone with their smoking, grilling or meaty dilemmas. His blog is Meathenge and his stunning carnivorous photos will make you insanely hungry. "Excellent question. For me, when I was a lot younger I found that I could cook better tasting food at home. And since I live and grew up in…

  • Hodo Soy Beanery Factory Tour

    Amy Sherman
    21 Oct 2009 | 8:02 am
    Last week I got a sneak peek at the Hodo Soy Beanery factory in Oakland. I learned how tofu, soy milk and yuba (tofu skin) is made and my ability to eat store bought tofu was ruined forever. I am not a tofu hater. I like it. I don't find it bland, but mild, and I love the way it picks up the flavor of whatever else is in the pot or pan. I even like the Japanese style of serving cold cubes of tofu topped with a little grated ginger, soy sauce and scallions. Hodo Soy founder Minh Tsai likes tofu too. But he missed the fresh tofu he ate in Vietnam where he grew up. He experimented making it and…
 
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    Carrie's Sweet Life

  • Mint Chocolate Delights

    Carrie
    18 Nov 2009 | 7:48 am
    I am a sucker for the new or limited edition candy and food. While walking around the grocery store last time I spotted this bag of dark chocolate and mint chips. Hummm, I hate mint, but Adam likes mint, and it’s something new, into the cart they went. I decided to just go with the recipe from the back of the bag, Adam, my co-workers and his co-workers raved about them, loving them. I guess I need to buy a few more bags of chips to keep so I can make them later again. Mint Chocolate Delights (From: Nestle) 2 cups all-purpose flour 2/3 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon…

  • Double Chocolate Muffins

    Carrie
    14 Nov 2009 | 6:53 am
    This morning all I could think about was baking, I have missed being in the kitchen SOOOO much lately. Tonight I was determined to get in there for a bit. I did very good making it about an hour and half and getting both things done I wanted. Although we ended up with take out instead of the hot dish I had planned… oh well baking is more important. My favorite muffin hands down is double chocolate muffins, I love the Otis Spunkmeyer ones but hate paying the price for them. I decided to make some of my own, one problem was I had no unsweetened chocolate, so I used almond bark. They are…

  • Pumpkin 7 Layer Bars

    Carrie
    8 Nov 2009 | 2:57 pm
    It’s been a boring few weeks in our kitchen. No baby yet but just not big desire to cook, I can’t seem to stand for as long before I get really sore, I am counting down the time until I get back into the kitchen, for now we have been living off of kraft mac and cheese, pancakes, frozen pizza, and take out. I made these for a Halloween potluck at work, I made them in a cake pan and cut them figuring it would be easier then doing individual for work. These were excellent, they had a slight pumpkin flavor but not over pumpkiny. I have changed the recipe to a 9 X 13 pan, if you want…

  • M&M Pumpkin Cake

    Carrie
    1 Nov 2009 | 6:04 pm
    While standing at the checkout line of a store a few weeks ago, I saw a Family Circle magazine, I loved the pumpkin looking thing on the front cover. I pulled out the magazine to see what it was… to my surprise it was a cake. I had to buy the magazine because I had to make the cake. Although we are spending Halloween with my dad and there will only be the three of us I knew I had to make this cake. A little secret from my kitchen, I ALWAYS use salted butter in my recipes, and always omit the salt. The only time I add salt to a recipe is if it has no butter in it. Because I woke up at…

  • Sour Cream Apple Pie

    Carrie
    22 Oct 2009 | 10:24 am
    Since I made pumpkin I had to make a pie that I would like as well. Since I was making the pumpkin pie from this book I decided I would do the apple pie too. Sadly I was less then impressed with this recipe, it just wasn’t as good as the other dutch apple pies I have made. Adam said it was much better cold then it was warm. I can’t really say what we didn’t like about this, just wasn’t a favorite. Sour Cream Apple Pie (From: Pillsbury Thanksgiving Book Nov. 2008) 1 regriderated pie crust 1 1/4 cups sour cream 3/4 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2…
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    The Peanut Butter Blog

  • The Perils of the Peanut Butter Kid

    29 Oct 2009 | 9:38 am
    Cynthia Kagan Frohlichstein was inspired to write The Perils of the Peanut Butter Kid by her own son's love of peanut butter. Elmer, the main character, could just as easily been based on me! This is a delightful, award-winning book, perfect for peanut butter lovers of all ages. I'm looking forward to Frohlichstein's next book, The Perils of the Peanut Butter Dog. You can find more about Elmer and his peanut butter troubles at Perils of the Peanut Butter Kid and PeanutButterLady.

  • Deskins Candies Peanut Butter Pinwheels

    26 Sep 2009 | 8:28 pm
    photo © 2006 Deskins WholesaleI stumbled on to these candies while shopping at my local Kroger. The packaging was simple, single color printing on the label over a clear plastic carton. It caught my attention right away--the candies are so visually enticing! The label stated the candies were made by a small, family-run business. I had to bring them home with me, and I'm so glad I did--they are delicious.The main ingredient is peanuts, always a plus as far as I'm concerned. The peanut buttery part of these candies is smooth, creamy, and rich. The white colored part of the pinwheels are firmer…

  • Peanut Butter Ring

    15 Sep 2009 | 1:26 pm
    Just when I thought I'd seen all the peanut butter jewelry possible I came across this darling ring. It's actually part of a set of peanut butter and jelly best friend rings created with polymer clay at Pumpkin Pye Boutique. If the rings aren't enough for you, there's a nice selection of pendants, necklaces, even keychains!

  • Peanut Butter Whoppers

    13 Aug 2009 | 10:07 pm
    Finally! After surgery to remove an arthritic bone at the base of my thumb, I'm feeling better enough to do all the things I've had to ignore the past several months. My terrific find today is Peanut Butter Whoppers--something that I didn't expect to like much, but one bite and I'm hooked! They're almost a candy version of Peanut Butter Cap'n Crunch cereal, lots of peanut butter flavor with an underlying taste of malt.I've finished my box but will be replacing it quickly because I've found two yummy-sounding cookie recipes I'm dying to try. The first is Peanut Butter Whopper Cookies on a…

  • Luxurious Peanut Butter Cookie Scented Lotion

    30 Apr 2009 | 9:41 pm
    What a wonderful treat for your skin and your nose! Enriched with aloe, vitamin E, and almond oil, the yummy scent of peanut butter cookies fills the air as you open the jar. The lotion is actually a little darker in color than in this photo, almost a peanut butter color. You really ought to try some of Dawn Da Nut's Peanut Butter Cookie Lotion--your skin (and your nose) will love you for it!
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    Scrumptious Photography

  • Magnolia Cupcakes

    kimberly salem
    17 Nov 2009 | 11:06 pm
    During a recent engagement shoot, the future bride and groom and I headed to the Magnolia Cupcakes near Radio City. Here are a few pics of the baked goods that I wanted to share! It was so cute inside and not nearly as busy as I'd feared (no line wrapping around the outside of the store as the rumors go!)I tried a pumpkin spice cupcake and it was very tasty :) Can't beat their vanilla vanilla though, if you're in the mood for as-sweet-as-possible!

  • "Ice Cream" Cupcakes

    kimberly salem
    16 Sep 2009 | 7:52 pm
    This is not actually a bowl of ice cream, it just looks like it! :) Nope... it's a delicious, and more durable, cupcake. I didn't know quite what to make of these when I saw them in the case in my local Whole Foods, other than I had to get one!! There is some serious buttercream on these guys.And the chocolate shell was delicious ;)No recipe this time, since it's more about the decoration, but I would love to see if anyone gets around to making some like this!! I also wanted to leave you all with something sweet, since I'm heading out on vacation for the next couple of weeks. I'm sure I'll…

  • Blueberry Margaritas

    kimberly salem
    2 Sep 2009 | 7:20 am
    I've been on a summer vacation of sorts from blogging for a while, so I thought I'd jump back in with something refreshing :)A. and I made some blueberry margaritas the other day, inspired by some strawberry and raspberry ones that we had at a local Mexican restaurant. They turned out to be pretty tasty!We kept the ingredients simple: blueberries, lime juice, lemon juice, agave nectar, and teqila.A. got this new gadget, the Magic Bullet, that pulverized the blueberries for us. It's a neat little thing, great for smoothies.Blueberry Margaritas(Since we didn't really keep track of the…

  • Wedding Cupcakes

    kimberly salem
    1 Aug 2009 | 4:09 pm
    I was so excited to shoot my first wedding a couple of weekends ago! I haven't posted any of the pics on my other blog yet, but I just wanted to post a couple of sneak peek dessert photos for you:) They had mini cupcakes instead of a cake — they were so cute and delicious!They were made by Catering by Christine. My favorite was the vanilla :) It was so moist and yummy!

  • New Website!!

    kimberly salem
    15 Jul 2009 | 9:45 am
    I'm really excited to tell you all about a project I've been working on for a while... a new website and blog! Not for Scrumptious Photography (ahem... yet!), but for my food portfolio and new portrait blog! I've been trying out portrait photography for several months now, and it's been so fun to interact with people rather than just food. My goal is really to shoot weddings... can't beat dressed-up people and gorgeous wedding cake (or cupcakes!) all in one place! :) I'm actually shooting my first wedding this weekend, and I'm both excited and nervous!Links here: food portfolio and portrait…
 
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    Inkwatu

  • Sunday Morning in the Dog Park

    Hilton Kean Jones
    21 Nov 2009 | 12:00 am
    Daisy Grady Last weekend, I visited my son and his fiancé up in Atlanta. Sunday morning, their two dogs (Daisy and Grady–both pictured above) and my son and I went to a nearby dog park for some fresh air and fun.   Anyone who thinks dogs are not sentient beings fully capable of emotions including mischief, joy, anxiety, curiosity, and playfulness need only go to a dog park to see just how “human” these creatures are.   Click on any of the pictures in this post to see a larger image. And, here’s a link to a full-sized slideshow of all the pictures in this…

  • 2009 St. Petersburg International Folk Fair photos

    Hilton Kean Jones
    14 Nov 2009 | 12:00 am
    PENNSYLVANIA DUTCH FUNNEL CAKE SPIFFS (the St. Petersburg International Folk Fair Society — www.spiffs.org/) “is the only independent multiethnic organization of its kind in the United States. It was founded in 1975 as an umbrella organization of ethnic groups who joined together to present a festival during the US Bicentennial Celebration.” In addition to their annual Folk Fair–this years just concluded this past weekend–they provide a number of educational, entertainment, cultural pride, and translation services for the community through the following…

  • Thai Orchids at St. Petersburg International Folk Fair 2009

    Hilton Kean Jones
    6 Nov 2009 | 2:30 am
    Click on any picture in this post for larger image. SPIFFS (www.spiffs.org/), the St. Petersburg International Folk Fair Society, is one of the beloved institutions of St. Pete. I’m honored to be their official photographer this year while their regular photographer is in the hospital. This year, the fair has been moved from the spring to the fall. It is open to the general public Saturday November 7, 2009, 10am-10pm and Sunday November 8, 2009, 11am-7pm. Admission $8.00 children under 12 free w/paid adult. I’m posting this article a day earlier than usual in hopes that those who…

  • Pumpkins & Palm Trees

    Hilton Kean Jones
    31 Oct 2009 | 2:08 am
    Celebrating autumn and winter holidays down here in the semi-tropics is always a little unconvincing because the temperatures are still in the upper 80s to mid-90s. But, many here are transplants–temporary or permanent–from climates that have actual seasons so we bring our traditions with us. We even relish the dissonance of seeing a carved pumpkin next to a palm tree as in the photo above (be sure to click it for a better view). And, yes, we can grow pumpkins here. There are huge fields where you can go pick your own. But…you’re more likely to find a field of…

  • LocalShops1.com

    Hilton Kean Jones
    24 Oct 2009 | 1:00 am
    ESTER VENOUZIOU, FOUNDER OF LOCALSHOPS1.COM The tagline of Inkwatu is “Delights, Near and Far.” Many of these delights are independently owned food establishments (restaurants or markets) with tasty food, pleasing ambiance, friendly staff, ethnic authenticity, inventive dishes, and reasonable prices. Some of these delights are activities, events, locations, artists, buildings, aspects of nature, books, and non-food businesses that grab me, that contribute to a sense of well-being, that make living fun. One of those delights is seeing local entrepreneurs with great ideas become…
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    Fun and Food Blog

  • Sweet and Sour Potatoes with Mango

    20 Nov 2009 | 9:47 am
    One of the most interesting and challenging part of cooking is experimenting with flavors and spices, just like the blend of flavors in this Vietnamese-style recipe for Sweet and Sour Potatoes with Mangoes! It was an effort to replicate what we enjoyed at our local Tofu House restaurant. The blend of spices with soy sauce, thai chillies, red pepper, semi-ripe mango and rice vinegar resulted into a winning sauce base for the baby potatoes to be simmered in. The addition of Mango in a curry isn't... Please Click the Title for the Full Post

  • Thai Red Curry With Tofu & Vegetables

    9 Nov 2009 | 6:31 am
    Thai curries are famous for their distinct flavors and the coconut base. And I love the fact that you can create beautiful variations by using different types of curry pastes or spice blends to make a red, green or yellow curry. This Friday night, we experimented with the Thai Red Curry made with Tofu and vegetables. What better way to get some protein, vitamins and loads of nutritious juices into our system than make a fulfilling curry! The best part, it was so easy to make, did not need much... Please Click the Title for the Full Post

  • Caramel Sauce Recipe - With Variations

    30 Oct 2009 | 6:34 am
    Caramel is the backbone of caramel sauce, but it’s also ideal for coating nuts, fresh fruit, or the bottom of ramekins for Crème Caramel(pictured above) and other caramel-topped desserts. And it can add a touch of sweet and gooey to anything from cakes and tarts to brownies and ice creams. Contrary to what one might think, making Caramel Sauce at home is not too hard. It just needs some patience, and you need to stand hovering above the stove as sugar can go from Caramel to burnt in no time! I... Please Click the Title for the Full Post

  • Baked Strawberry Dessert Pudding

    28 Oct 2009 | 6:18 am
    Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one! Puddings can be of various types, creamy, gooey, gelatinous or cake-like, and as the last one is one of my favorites, I chose a baked pudding that's softer than a cake, yet light in texture. The inspiration came from a craving for a traditional Strawberry Shortcake, but I didn't... Please Click the Title for the Full Post

  • Rava Besan Laddus

    23 Oct 2009 | 9:30 am
    I meant to post this for Diwali, but these days, time flies even before I can think of catching it! This was our first Diwali with our dearest daughter "Ritika", so obviously, it was extra-special. Juggling between getting back to work, looking after Ritu, and managing other routine chores, we could find some time to make a few Diwali delicacies, thanks to my Mom, which otherwise would have been impossible for me to do - yes, taking care of a 3-month old is NOT an easy job!! One of the easiest... Please Click the Title for the Full Post
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    A Yankee in a Southern Kitchen

  • Savory Galettes

    Kim Morgan
    19 Nov 2009 | 5:21 am
    This is the second time that I have shared a meal with you and left you high and dry to find the recipe yourself. My apologies before we get started for this gross negligence. Frankly, I am doing you a favor. If you have any desire to make these savory tarts, then you should buy the cookbook Tartine. If you not want to make the commitment then by all means head to your local library and get a copy of the book. Should you check out the book, and find yourself cringing as the day to return it draws near as I did, then by all means give yourself a treat. I have made many things from this book,…

  • Crusty Country Bread & Cornmeal Pizza

    Kim Morgan
    26 Oct 2009 | 10:12 am
    Though this recipe is not a traditional Southern food, it certainly has its place in the Southern kitchen. As much as biscuits are adored, having a change of pace is needed. So many Southern dishes scream for a good loaf of crusty country bread. I adore this bread and have been making it for over 25 years. It is easy, tastes fabulous and freezes wonderfully. It has a thick crunchy crust with a light flavorfull taste inside. The bread has substance to it, and will quickly become your favorite. Can’t eat all 4 loaves in a day or two-then just wrap in foil once cool till you are ready to…

  • Cocoa Poundcake

    Kim Morgan
    15 Oct 2009 | 4:59 am
    These last few weeks I have made it a point to go through some piles of recipes, which I have been holding on to for a decade or more. This recipe is one of those. The AJC had a huge article on poundcakes that I cut out for a rainy day. The only problem with waiting so long is that your expectations run high, very high. Mind you I wasn’t disappointed at all, it was quite good. It’s just that by now I have become use to a pound cake with 4 sticks of butter rather than the three that this one called for. I am also use to a poundcake that is not fussy to make as this one seemed. The Cocoa…

  • Old Hen Chicken Pot Pie

    Kim Morgan
    28 Sep 2009 | 4:55 am
    As soon as fall weather looks like it is approaching, my cooking mentality changes. Warm comfort food is called for and nothing symbolizes comfort food as much as a Southern Chicken Pot Pie. To qualify as a Southern Chicken Pot Pie, two things are needed. The first is an Old Hen. Good luck on that one! I came up empty the first go around, but since have found a great source. The second thing needed, is pie dough layered between the chicken and vegetables.  Without my Old Hen to pull this off, a little improvising was called for. I used chicken breasts for my meat and organic stock. It was…

  • Peach Pound Cake

    Kim Morgan
    9 Sep 2009 | 4:59 am
    I would be hard pressed to pick my favorite pound cake from all that I have tried this past year. This one is fabulous and this one is just as good but a touch sweeter. But really, how can you go wrong with any combination that includes butter, sugar, flour and sour cream along with homemade vanilla. You simply can’t. One way or the other- either warm from the oven or lightly toasted for breakfast-pound cake is the best. Wanting to make use of a basket of fresh peaches I gave this recipe a try. I picked up Charleston Desserts and Savannah Desserts books by Janice Shay and have been…
 
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    Kalyn's Kitchen

  • Five Fun Things on Friday (11-20-09)

    Kalyn
    20 Nov 2009 | 7:26 pm
    On Friday nights I sometimes share fun things from the week, and if you've kept up on the blog, you already know about what's in the box in the photo above. Keep reading to hear more about the other fun things, and if you've been having any fun this week, do share about it in the comments!Fun Thing #1: Persimmons Came in the Mail!It started as one of those promises on Twitter that you're never

  • Whole Wheat Couscous Salad Recipe with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts

    Kalyn
    18 Nov 2009 | 7:31 pm
    Have you ever cooked with Fuyu persimmons? I'd never even tasted them until a few days ago when a huge box of persimmons arrived in the mail! They were from Andrea of Rookie Cookery, who had offered to send me some when I confessed on Twitter that I hadn't ever eaten them. Thanks Andrea! I really like the subtle, not too sweet flavor of Fuyu persimmons. When a friend asked me to describe

  • Recipe for Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan

    Kalyn
    16 Nov 2009 | 8:39 pm
    Now that roasted brussels sprouts have turned me into a brussels sprouts fan, I've been paying attention to how people cook the little guys, and lately I've noticed brussels sprouts being shredded into thin strips. When I looked for recipes, I found shredded pan-fried brussels sprouts, but not shredded and roasted ones, but since I love the leaves that fall off and get extra crispy when you're

  • Recipe for Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese

    Kalyn
    15 Nov 2009 | 6:37 am
    It's time for me to stop thinking about whole wheat bread and get back to spotlighting Low-Glycemic Thanksgiving Recipe Ideas you might want to add to your menu. This amazing dish of butternut squash roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese just before serving sounds like it was inspired by the Roasted Brussels Sprouts with Pecans and Gorgonzola I was

  • Five Fun Things on Friday (11-13-09)

    Kalyn
    13 Nov 2009 | 5:53 pm
    It's Friday night, which makes most people happy, and I'm especially happy this Friday because tomorrow we're having a big Denny family party for my dad's 84th birthday. Before I get too busy celebrating, I want to share five fun things I've spotted this week, including Drop in and Decorate, the story behind this logo that you may have noticed popping up on a lot of blogs lately.Fun Thing #1:
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    Feeding Groom

  • Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta

    14 Nov 2009 | 4:52 pm
    The pig and the butternut squash.A match made in heaven, that’s what it is.Butternut squash roasting with garlic, rosemary, coriander in the oven.Pancetta crisping , pork chops sautéing.So easy to do.A great weeknight supper.A grand candlelight dinner at home for two.Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped PancettaWith kudos to Jamie Oliver and Blue KitchenPreheat oven to 400.Spray baking sheet with Pam.1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons1 large tbsp coriander seed,…

  • Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin

    1 Nov 2009 | 5:31 am
    Halloween night.Cold and clear.Perfect for “ghoulies and ghosties and long leggedy beasties and things that go bump in the night.”World Series on the tube. The rain stops in Philly.Star Wars creatures at the front door.Once the trick or treaters are done., filets of halibut waiting on the stove are quickly cooked in a bit of olive oil and butter, a tasty topping of sautéed red bell peppers, garlic confit, capers and toasted cumin at the ready.A dish to please any ghoul or baseball fan alike.Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted CuminAdapted from Bistro Cooking by…

  • The Ultimate Chicken Spaghetti

    10 Oct 2009 | 9:04 am
    Chicken, tomatoes, spaghetti, black olives and cheddar cheese.Baked in the oven.School Food circa 1965.Don’t get me wrong, I love this stuff.But I’m not 9 years old and my taste for chicken spaghetti has grown up.Roasted fennel, red peppers, onions, garlic tossed with chopped roast chicken and tomatoes.Kalamata olives, whole wheat spaghetti and fresh baby spinach.Manchego cheese.Now that’s Chicken Spaghetti.The Ultimate Chicken Spaghetti1 large fennel bulb, sliced thin1 large sweet red onion, sliced thin1 large sweet yellow onion, sliced thin10 fat garlic cloves, smashed2 large red bell…

  • Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit

    4 Oct 2009 | 11:51 am
    The blogger stands, yet again, in front of the refrigerator.Ingredients present themselves.Ground lamb.Pancetta.Fennel.Prosciutto.Leeks.A light bulb goes off over said blogger’s head.A bit of chopping, a bit of sautéing, a glass of wine, Joni Mitchell sings softly in the background.A pretty damn good meal for a weeknight appears on the plate.The blogger smiles.Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit1 lb ground lamb2 ounce pancetta, chopped2 ounces prosciutto, choppedCoarse salt and freshly ground black pepperJuice of 1 lemon1 tsp crushed red pepper…

  • Chicken Liver Pate

    16 Sep 2009 | 4:51 pm
    Round the Red Brick Ranchero, we like to celebrate “the Golden Hour.”It’s the time right before sundown when Groom and I sit down with a glass of wine or a cocktail and reconnect.Friday nights, the “Golden Hour” becomes “Order and Structure” as we visit with my mother and let the week fade away into the weekend.Sometimes we have an hors d’oeuvre.Sometimes not.This week, Chicken Liver Pate.Smooth, buttery, hints of nutmeg and Marsala.Quickly made and travels well.Make French bread toasts to accompanyOne bite and I’m back at the Elegant Red Brick Ranch Home of my parents,…
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    Chocolate Bytes

  • $25 See’s Gift Card Giveaway

    Heather R.
    20 Nov 2009 | 3:21 pm
    It’s that time — See’s Candies have rolled out their holiday candy selection just in time for gift buying, and if you’re like me that can’t be done soon enough! From now until Friday, November 27th, you’ve got a shot to win a $25 gift card from See’s Candies. Use it on yourself, or use it to buy someone else a very tasty holiday treat. It also fits quite nicely in a stocking (I should know, my awesome husband puts a card in mine every year!). (Don’t forget to check out their great Thanksgiving candies, too!) To Enter: To enter this giveaway,…

  • PETA to Send Vegan Chocolate to U.S. Troops

    Heather R.
    19 Nov 2009 | 11:13 am
    PETA thinks they have a good way of boosting the morale of U.S. troops, saying that they’re going to send them some vegan chocolate with an image of Osama bin Laden imprinted on the front. The “bin Laden Bites” are made by Harbor Candy, a chocolatier and long-time supporter of PETA, who say they were inspired to make them after reading an article about how hard it is for troops to get chocolate in Afghanistan. Biting off bin Laden’s head is just an added bonus, I guess. PETA says they’re using the chocolates as a way of protesting bin Laden’s “torture…

  • Patric Chocolate Offers Free Shipping

    Heather R.
    18 Nov 2009 | 2:53 pm
    Just in time for holiday and Christmas shopping (think hostess gifts, stocking stuffers, teacher gifts, etc!), Patric Chocolates is offering up free shipping on all orders until Thursday, November 26th (Thanksgiving Day). All orders of Patric’s yummy chocolate, whether it’s the bars, the drinking chocolate or baking nibs, made between now and Thanksgiving Day will receive the free shipping offer. Chocolate is the perfect gift for any occasion, but especially during the holidays when people you don’t expect to give you a gift actually do — just pull out a chocolate bar…

  • Olive Oil Chocolate Chip Cookies

    Heather R.
    17 Nov 2009 | 10:55 am
    While perusing some of my favorite blogs yesterday, I came across this recipe for chocolate chip cookies made with olive oil instead of butter. I’ve made olive oil cake before, and I like using it when I make bread, so using it in cookies didn’t seem as weird to me as it might to some! I found these at Crepes of Wrath, and since I always have the supplies on hand to make chocolate chip cookies, I printed out the recipe and headed straight for the kitchen. They were easy enough to make, though the dough is a little different that what you’d normally be used to because the…

  • Chocolate Peanut Butter Fudge

    Heather R.
    16 Nov 2009 | 12:44 pm
    Would you believe there’s a Peanut Butter Fudge Day? This very specific holiday falls on November 20th, and if you start now you could probably perfect a batch just in time to send in to teachers or bring in to work so everyone can celebrate! This recipe comes from allrecipes.com and combines both chocolate and peanut butter for a perfect bite of fudge that you’ll want to make a whole lot more often than just once a year. It’s also very easy to assemble — you’ve probably already got everything in your pantry! Chocolate Peanut Butter Fudge adapted from…
 
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    IntheGym.net

  • TikTok Pop Workout Playlist

    13 Nov 2009 | 8:29 am
    Tracklist Ke$ha. TiK ToK. Chris Brown ft. Lil Wayne & Swizz Beatz. I Can Transform Ya. Mika. Blame It On the Girls. Iyaz. Replay. Jesse McCartney ft. T-Pain. Body Language. Keri Hilson. How Does It Feel. Peaches. Talk to Me. Tegan and Sara. Hell. Hannah Montana. It's All Right Here. Britney Spears. 3. Boys Like Girls. Love Drunk. Justin Bieber. One Time. (Photo Credit: Mel B). Music: Pop || Workout: Running. Good music to me is the only way to get through a long treadmill run. These pop and rnb songs have fun and funky beats that are sure to help keep you moving. Motivational Quote: "Even if…

  • Yeah Trip Workout Playlist

    30 Oct 2009 | 8:37 am
    Tracklist Mariah Carey & Gucci Mane. Obsessed. Madcon. Beggin' Chelley. Took the Night. Cascada. Evacuate the Dancefloor. Kelly Clarkson. If I Can't Have You. PPP ft. Karma. On a Cloud. Boys Like Girls. Love Drunk. Fefe Dobson. I Want You. MoZella. Magic (Oh Oh Oh). Shwayze. Get U Home. will.i.am. It's a New Day. Jay Sean ft. Lil Wayne. Down. Jason Derulo. Whatcha Say. Photo Credit: Wishless t-shirt at Threadless.com (on sale for $15.00). Also known as my "get motivated" t-shirt. Music: Pop || Workout: Running. These songs are fun and will keep up with a moderate pace. Nothing too heavy -…

  • Workout Song of the Day: End of the World

    29 Oct 2009 | 6:52 am
    The Living End. End of the World. Featured on the Rebel Music Workout Playlist. This fast paced song is great on a cycling or elliptical workout playlist. Buy it on iTunes. Motivation Quote: "I always turn to the sports pages first, which record people's accomplishments. The front page has nothing but man's failures." Earl Warren. End Of The World (Album Version) - The Living End

  • On Some Other Tip Workout Playlist

    28 Oct 2009 | 12:28 am
    Tracklist Young Jeezy. Crazy World. Shark City Click. Head Bust. Three 6 Mafia. Some Bodies Gonna Get It. KRS-One & Buckshot. Robot. Nelly. Warrior. T.I. & Young Dro. King On The Set. Mike Jones ft. Young Problemz & Gucci Mane. Boi! Soulja Boy Tell 'em. I'm Ballin. Lil' Flip. If U Trappin. Gorilla Zoe. Lost. Slim Thug. Boss of All Bosses. Wyclef Jean. Warrior's Anthem. Photo Credit: Yeah Attitude t-shirt at Threadless.com (on sale for $15.00). Also known as my "get motivated" t-shirt. Music: Hip Hop || Workout: Weight Training. My dad goes walking every morning at a local high school track -…

  • Nervous Breakdown Workout Playlist

    23 Oct 2009 | 1:56 pm
    Tracklist Jay-Z ft. Alicia Keys. Empire State of Mind. Chris Brown ft. Lil Wayne & Swizz Beatz. I Can Transform Ya. Mariah Carey & Gucci Mane. Obsessed (Remix). Jay-Z ft. Swizz Beatz. On to the Next One. Yo Gotti. 5 Star. Audio Push. Teach Me How to Jerk. Cold Flamez. Miss Me Kiss Me. Baby Bash ft. Pitbull. Outta Control. KRS-One & Buckshot. Robot. Jay-Z ft. Kid Cudi. Already Home. Mos Def. Quiet Dog. Brokencyde. 40 Oz. Photo Credit: Eclipse t-shirt at Threadless.com (on sale for $15.00). Music: Hip Hop || Workout: Running This workout music playlist is wicked! The beats kill and your run is…
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    Spicy Tasty

  • Podalangai kootu(Snake Gourd with Lentils)

    shriya
    5 Nov 2009 | 10:03 pm
    My mom made this kootu yesterday and it tasted  really good and yummy. Kootu is  a combo of vegetables and lentils. It’s very easy to make and goes well with rice, vathakuzhambhu, rasam and sambhar. You can make kootu with any kind of vegetables with the same recipe only substituting the main vegetable.  After I go home I think  this  easy recipe is going to make me cook this kootu often. I am learning a lot of new recipes from my mom. Ingredients: Snake Gourd: 2 cups(clean up the seeds inside and chopped into slices) Channa dal : 1/4 cup oil: 2tbsp Onion: 1/2 (medium) Tomato : 1…

  • Mysore Pak

    Nithu
    2 Nov 2009 | 10:03 am
    It’s been a long time since I posted a recipe here. It is because I am in INDIA keeping myself occupied. My friend Shriya and I came to India for a long vacation. So I am writing this recipe from India and thought I will start with a sweet. I celebrated Diwali with my family here and had a lots of sweets and savory. Mysore Pak is one of the popular sweet in India. My mother in law makes awesome Mysore Pak every year for Diwali. This time I had a chance to watch her making this sweet. It was simple and yummy. Here you go… Ingredients: Gram flour or Besan  - 1 cup Sugar - 1 and 3/4…

  • Spicy Macaroni Recipe

    shriya
    27 Oct 2009 | 8:22 am
    This recipe  is from my sister’s (Suja’s) kitchen. She made this spicy macroni for her 4 years old son. It’s no secret kids love Macaroni & Cheese like it’s the next best thing to chocolate. But, how do we get them to eat veggies. My sis tricks my nephew by adding a lot of vegetables and spicing up the Macaroni and creating this tasty dish. Spicy Macaroni is very easy to make and it can be made for dinner or even as an evening snack. Ingredients: Oil : 2 tbsp Onion : 1 Tomato : 1 Green chilies : 3-4 (according to your spice level) Garlic : 3 (chopped) Ginger :…

  • Spicy Fish Kuzhambhu (Spicy Indian Fish Curry)

    shriya
    14 Oct 2009 | 7:19 pm
    I am going to be celebrating Diwali in India with my family after 4 years and I am so excited. Just getting used to the jetlag and I am happy to be spending time with my family. So, here is my first post from India although I made this for Karthik before I left. For those unfamiliar, Meen Kuzhanbu is the Tamil name for traditional South Indian Fish Curry. It is very rich in flavor, spicy and  tastes heavenly. And it is a common saying that it tastes better the day after you make it as the spices get deep into the fish as it sits around. I made this with Salmon filets but catfish tastes great…

  • Indian Diwali Snack Murukku (Chakali) Recipe

    shriya
    1 Oct 2009 | 9:31 am
    Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (aka Diwali) festival time. It has been long been the tradition at most homes to make delicious snacks such as Murukku, Thattai, etc. along with some special Indian sweets for Deepavali. I am going to be spending over 3 months with my family in India starting next week. But, don’t you worry! I am going to learn, experiment and continue making more variety of Indian dishes and will be sharing my experiences and recipes in the coming months straight from India! So stay tuned. So, I wanted to…
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    Eating Out Loud

  • Easy & Quick Pesto Palmier Appetizers

    Allen
    18 Nov 2009 | 12:45 pm
    If you’re looking for a quick and delicious appetizer, then pesto palmiers might just be the recipe you need. And, these snacks are also time savers since they can be prepared well in advance, then frozen until ready to bake. I am a basil-phile so pesto is a welcomed ingredient in my household. I had seen these before in cookbooks and on the web, but never tried them until recently. Two weeks ago, we decided to have a few friends over after work for drinks and appetizers which seemed like the perfect time to test these savory palmiers out. The recipe requires two ingredients: puff…

  • Singaporean Sweet Pork Jerky

    Allen
    16 Nov 2009 | 2:51 pm
    Last week, a friend visiting from Singapore brought us a gift of pork jerky from one of the best jerky stores. I knew nothing of Singapore jerky and wasn’t expecting to be excited by it. OH MY GOD. It was (i.e. it’s all long gone) so tender and flavorful. I’ve spent this week tracking down local businesses who specialize in making Singaporean-style jerky. Unlike North American jerky, which is usually tough, salty, and made from beef, Singaporean jerky is tender, slightly sweet, not salty, and pork is one of the most popular types. It often goes by the name “bak…

  • Baked Pork Chop Goulash

    Allen
    20 Oct 2009 | 11:02 am
    I’m not sure if it’s the cool weather or approaching holidays, but I find myself making hearty meals from my childhood. Goulash was a staple in the Williams household, sometimes cooked on the stove top but best when baked in the oven. My mother’s recipe is not an authentic Hungarian goulash, so if that’s what you’re hoping for, you’ll be disappointed. My mother’s goulash is a bastardized version full of Midwestern touches like ground beef and elbow macaroni. Since I didn’t have all the necessary ingredients, my version is even further removed…

  • Kitchen Christmas Gifts Over $100

    Allen
    17 Oct 2009 | 1:36 pm
    Kitchen Christmas gifts can be hard to think of while walking through crowded stores. I’ve compiled a kitchen Christmas gift list of ideas based on popular kitchen tools, cookware and small appliances. From steaming rice to roasting coffee beans, these kitchen tools offer a wide array of gift ideas. Perfect for the cook or baker in your life, these kitchen gift ideas are also highly rated as being useful, durable, and of good quality. Although a splurge, these kitchen gift ideas are over $100. For more gift ideas, visit the Christmas Gift Guide for Cooks Calphalon Stainless Roaster –…

  • Kitchen Christmas Gifts Under $100

    Allen
    17 Oct 2009 | 1:36 pm
    Kitchen Christmas gifts can be hard to think of while walking through crowded stores. I’ve compiled a kitchen Christmas gift list of ideas based on popular kitchen tools, cookware and small appliances. From making ice cream to baking bread, these kitchen tools offer a wide array of gift ideas. Perfect for the cook or baker in your life, these kitchen gift ideas are also highly rated as being useful, durable, and of good quality. The best part is that each kitchen gift idea is under $100! For more gift ideas, visit the Christmas Gift Guide for Cooks Cuisinart 2-Quart Ice Cream Maker –…
 
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    Jane Spice

  • Gazpacho

    17 Nov 2009 | 4:00 pm
    If you live in the northern hemisphere, you have just enough time to make this tomato gazpacho soup as tomato season is coming to an end. If you live in the southern hemisphere, summer is just starting so you can take your time to make this soup. My advice: jump right in. You won’t be disappointed! Gazpacho is a cold Spanish soup made with a bounty of fresh ingredients: tomatoes, cucumbers, red and yellow bell peppers. Bread soaked in water is what gives the gazpacho its silky and smooth consistency. A pinch of cumin adds a light smokiness and depth. I’m in Sydney this week, and…

  • What spice can I substitute if I don’t have the correct spice on hand?

    1 Nov 2009 | 4:00 pm
    Cooking with spices is fabulous, that is, until you don’t have the spice you want or need. If you’re mid-way through a recipe and realize you’re missing a key spice, you can often substitute other spices in its place and get a similar flavor. Here’s a list of common spices and the substitutions that will replicate their flavor. No more abandoned recipes or groveling to your neighbor about needing a ½ teaspoon of a seldom-used spice. For a comprehensive list of popular spice questions posed by readers check out our resources section. Spice Substitution Allspice…

  • How to make Chili Powder

    24 Oct 2009 | 5:00 pm
    Ever wonder why sometimes you make a dish and it’s mild, and other times it’s too hot for your taste buds? And you know you used the exact amount of spices both times? Your chili powder could be the culprit. Did you know that chili powder is a blend of spices and not a specific spice? This means that every chili powder blend may have different ingredients and measurements. To help avoid this inconsistency, you can make your own blend. This chili powder recipe is one of my favorites. It includes cumin, ancho chile, chili pepper, oregano and ground fennel seeds. The cumin adds a warm…

  • Paella

    16 Oct 2009 | 5:00 pm
    I have always been in awe of paella. It’s the one recipe that I’m afraid to attempt on my own. Paella seems complicated to me. Getting rice cooked perfectly without any ingredients is hard enough, but adding chicken, chorizo, mussels, clams, shrimp and an array of vegetables and spices makes it a daunting task. I’ve read stories that without the right pan, paella doesn’t cook properly. How do you get all the ingredients to cook perfectly at the same time to create that mouth-watering bite of food? Lucky for me, my friend Jordan (who is a great chef!) organized a Spanish fiesta cooking…

  • How to make Red Pepper Flakes

    10 Oct 2009 | 5:00 pm
    Ever wonder how red pepper flakes are made? Or where they come from? Until recently I hadn’t really thought about it. I buy my red pepper flakes/ chile flakes from the grocery store in a bottle like I do with most of my spices. In my weekly Community Supported Agriculture (CSA) box I found a full pound of cayenne peppers. Researching how to cook with them, I discovered Julia from Mariquita Farm’s photo essay on how to make red pepper flakes. First, wash the peppers and pat them dry. Cut the peppers length-wise and take out the pith and seeds. Set oven at 200 degrees and place…
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    Almost Frugal Food

  • Slow Cooked Goodness

    Kelly
    29 Oct 2009 | 2:21 pm
    Now that it’s starting to get cold, it’s time to get the crockpot out. I love my crockpot. I went without one for more than a few years, because the French just don’t seem to get the concept of slowcooked electronic goodness, and thus don’t sell crockpots just anywhere. You have to know where to look, as with the procurring of so many other things here in France. The first crockpot I had in France came to me via the friend of a friend of mine via the US Army. My friend lives in the same region as me, but her friend, also American, lived in Holland and was married to a…

  • Cauliflower Salad

    Kelly
    28 Jun 2009 | 8:39 am
    I’m a big fan of salads in the summertime, for reasons that all of you understand, I’m sure! And this simple one combines some of my favorite elements of summertime cooking: fresh vegetables, an easy preparation process, and improvement over time. I made this last Sunday, along with a whole bunch of other salads, and have been enjoying it all week. Cold Marinated Cauliflower 1 head fresh cauliflower, or frozen Good, strong French mustard Olive Oil A nice balsalmic vinegar Dill Parlsey Chop the cauliflower into biggish pieces, and cook it until it’s almost tender. This will…

  • Potato Leek Tarte

    Kelly
    13 Jun 2009 | 12:46 pm
    There’s a tired old joke that goes like this: One couple invites another couple over for dinner. “I’ll bring a tarte!”, says the woman. “What’s her name?” asks the husband. Bah-da-boom! But this (savory) tarte is easy to make, and impressive to bring, as  it seems both complicated and refined, while managing to be both hearty and child-friendly at the same time. Served with tomato soup it’s perfect in the winter; with a green salad, it’s light and tasty in the summer. Are your taste buds watering yet? They should be, but I must warn you…

  • Chicken with Peas and Pasta

    Kelly
    3 Jun 2009 | 2:31 pm
    I started thinking about tonight’s dinner this morning at 10am, and then I didn’t think about it at all until about ten ’til 7. This morning I marinated two chicken breasts in one tub of nonfat plain yogurt, a teeny bit of olive oil, salt, and some chopped green herbs and garlic. I did the same with some chicken thighs as well, as I had been intending on baking them. But when time ran out, I knew I needed to rethink my plan of action. So I chopped the chicken breasts, and tossed them in a pan with a couple of cups of frozen peas and sauteed them until they were done. At the…

  • Frozen Strawberry Cream

    Kelly
    1 Jun 2009 | 4:00 am
    What a perfect summer dessert! Frozen strawberry cream, on an oreo cookie crust, with sliced strawberries on top. 4 cups fresh strawberries, divided 1 can sweetened condensed milk 1/4 cup lemon juice 3 cups fresh whipped cream (it’s easier than you think to whip cream!) 1 cup oreos, crushed 2 tsps melted butter Line a bread pan with plastic wrap. Mash two cups of the strawberries, mix with the lemon juice and condensed milk, then gently fold in 2 cups of whipped cream. Pour into the pan, then top with the cookies and butter mixed together. Freeze at least 6 hours. To serve, invert onto…
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    The Hungry Mouse

  • Ginger Sweetie Pie Biscuits

    Oh my, sweetie pie: These are just so yummy. These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger. Serve them instead of bread with herb-roasted chicken and roasted root vegetables flecked with crispy bacon. Or gobble them up for dessert with a little vanilla [...]

  • My Cookbook is available to order!

    I think I just might faint. The print version of my first cookbook is available to order. Here’s the skinny. The Hungry Mouse Presents A Holiday Feast A Holiday Feast is a step-by-step manual to planning a complete holiday celebration, from appetizers to desserts and homemade gifts for your guests. It’s 70 pages, and features [...]

  • Caramel Fudge Bars with Cinnamon Shortbread Crust

    Put on your fat pants. These bars are seriously addictive. What is it with me and the combination of chocolate and caramel these days? For a gal who doesn’t have much of a sweet tooth, I can’t seem to get enough of it. These bars are one part candy, one part cookie. For this recipe, cinnamon-laced brown-sugar [...]

  • Garlic & Ginger Encrusted Rack of Pork

    On days like this, I’d like to think I might have been a butcher in a past life. You know, a quintessential old-fashioned butcher: stout, white-haired, stained apron, big cleaver, enthusiasm for chopping things up. I have the cleaver and the enthusiasm. That’s a start, I guess. In a perfect world, I’d quit my day job and apprentice [...]

  • The Hungry Mouse Presents A Holiday Feast

    Alright, Mouse. Out with it. (The suspense has been killing you, we know.) Don’t mind if I do! *drumroll* *dramatic music* The Hungry Mouse Presents A Holiday Feast We are pleased as punch to announce our first cookbook! The Hungry Mouse Presents A Holiday Feast is a step-by-step manual for planning a complete holiday celebration, from appetizers to desserts and [...]
 
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    Made Healthier

  • Miyako Restaurant, Honolulu

    Lori
    31 Oct 2009 | 1:41 pm
    I wanted to take my dad someplace special for his birthday the other week and after thinking about it for a while, decided on Miyako Restaurant in Waikiki! This is the same place that we went to for our 5th wedding anniversary last year. But this time I made sure to get seating out on [...]Miyako Restaurant, Honolulu

  • IKURA!

    Lori
    14 Oct 2009 | 12:45 am
    Any other ikura fans out there? I want to say “thanks!” to my mom’s friend who gave me the big container of ikura you see below. With it, I made myself a nice little ikura don with choy sum for dinner. Funny thing, I never liked ikura growing up. It actually really grossed me out. [...]IKURA!

  • Noboru Japanese Restaurant, Kailua

    Lori
    19 Sep 2009 | 8:30 pm
    After going to watch a concert on the Windward side a while back, we went with my mom for a drive around Kailua looking for a restaurant that was still open for a late lunch. Craving Japanese food we decided on Noboru near Down to Earth in Kailua. Since it was after the time that most [...]Noboru Japanese Restaurant, Kailua

  • Vegetarian Burritos

    Lori
    12 Sep 2009 | 5:17 am
    After my experience making vegetarian tacos, I wanted to try veggie burritos next! For this one instead of making my own tortillas I used flaxseed wraps that I found at Costco. For the filling I used these refried beans that are SO GOOD! I used the Amy’s Vegetarian Organic Refried Beans with Green Chiles. The green [...]Vegetarian Burritos

  • Okinawan Festival 2009

    Lori
    6 Sep 2009 | 1:12 pm
    Since my mom had bought some Okinawan Festival scripts from a friend, we headed on down to Kapiolani Park yesterday to help her spend it! We browsed through an arts and craft tent, a country store, and another tent selling orchid plants. My mom picked up a really pretty orchid that will look great once [...]Okinawan Festival 2009
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    Panini Happy

  • I’m Featured on TLC.com!

    Kathy
    18 Nov 2009 | 1:37 pm
    Li’l ol’ Panini Happy made it onto TLC.com! As you may know, Jaden Hair from Steamy Kitchen recently launched a new blog on the TLC website – Steamy Kitchen on TLC. Between this and the launch of her fabulous new cookbook last month, The Steamy Kitchen Cookbook, she’s quite the busy lady these days!  Jaden’s new blog provides the voice of simple, delicious cooking on TLC. So when she approached me about creating a panini recipe for her readers I, of course, was more than happy to oblige. (...)Continue reading "I’m Featured on TLC.com!" >> Become a fan of…

  • Sausage, Peppers & Smoked Mozzarella Panini

    Kathy
    3 Nov 2009 | 2:03 pm
    It’s not that I don’t like football – it’s just that I have a hard time getting really into it. My mom always ribs me for routinely mixing up offense and defense when I was the JV cheerleading captain in high school. Details! I do enjoy the excitement of the game, though. They use some pretty snazzy on-screen graphics and the beer commercials are usually entertaining, I can appreciate that. But the best part about football season, for me, is football food. (...)Continue reading "Sausage, Peppers & Smoked Mozzarella Panini" >> Become a fan of Panini Happy on…

  • Roasted Apples, Brie & Pecan Panini

    Kathy
    21 Oct 2009 | 12:01 am
    I have just become acquainted with an amazing treat: roasted apples! For all the gazillion ways in which I’ve been enjoying apples every autumn I can’t believe I never tried roasting them until now. The irresistible part is the caramelized crust that forms on the bottom from the sugars in the apple. I roasted a bunch of slices to make today’s panini, but there really weren’t many to work with once I started snacking on them. I must thank a Panini Happy reader, Meaghan from Vancouver, for suggesting roasted apples as a panini ingredient. She submitted an On Your Grill…

  • Pumpkin French Toast

    Kathy
    12 Oct 2009 | 12:01 am
    As much as I enjoyed the summer, for some reason I couldn’t be happier for the arrival of autumn. The seasons don’t really change here in San Diego but the temperature does slip below 75°, the locals return to the tourist attractions without long lines and folks switch out their white shorts for khaki. It’s how we know autumn is here. I mostly look forward to autumn for the food. Pumpkin tops the list of foods I pretty much only eat at this time of year.  Pumpkin French Toast was a real hit in our house – homemade pumpkin yeast bread cut into fun pumpkin shapes,…

  • Turkey & Gruyere Panini with Roasted Garlic & Onion Jam

    Kathy
    7 Oct 2009 | 1:17 pm
    Many of you commented that the Roasted Garlic & Onion Jam was your favorite of the three spreads I featured last week. I really enjoyed that one too. It’s so versatile – I’ve mainly been incorporating it into panini (no surprise) but it also goes well alongside roasts, tossed with pasta, mixed into frittatas…the list goes on. (...)Continue reading "Turkey & Gruyere Panini with Roasted Garlic & Onion Jam" >> Become a fan of Panini Happy on Facebook! © Panini Happy, 2009. | Permalink:…
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    recipegirl.com

  • Maple- Tangerine Fresh Cranberry Sauce

    Lori Lange
    19 Nov 2009 | 1:00 am
    You’ve probably had it before, and more than likely it’s typical Thanksgiving fare in your house. You know… the cranberry sauce that you pry open with a can opener and then attempt to nudge it out carefully so it slithers into the serving bowl in one large, cylindrical, gelatinous blob. I grew up with the stuff, and [...]

  • Shiitake Mushroom Stuffing (from Martha Stewart Living)

    Lori Lange
    16 Nov 2009 | 1:00 am
    I don’t have the privilege of hosting Thanksgiving this year (yippee!  Hallelulah! and Phew!, right?).  Actually, I don’t really feel that way at all.  I enjoy hosting.  Being in control of the menu means I get to include all of my Thanksgiving favorites, and it’s an opportunity to rescue my ginormous dining room table from collecting dust.  [...]

  • Turkey- Cranberry Strudel with Maple Roasted Butternut Squash

    Lori Lange
    12 Nov 2009 | 1:00 am
    You may have noticed that I’ve created a couple of recipes lately using Puff Pastry. There were those Caramelized Apple Waffle Pastries, and then there were the Peanut Butter S’Mores Turnovers. Puff Pastry is so easy to work with, and it’s been a lot of fun coming up with new recipe ideas for using it. [...]

  • Pumpkin Snickerdoodles

    Lori Lange
    9 Nov 2009 | 1:00 am
    Ever since I began writing about food, I’ve had some strange sleeping habits. I have a tough time sleeping anyways but if I wake in the middle of the night, I start thinking…and thinking…and thinking. My mind is awash with ideas for blog posts or recipe creations, and I get so excited about what I’m creating [...]

  • Beans and Cornbread (from The Pioneer Woman Cooks)

    Lori Lange
    5 Nov 2009 | 1:00 am
    Admittedly, I’m not a regular reader of The Pioneer Woman’s food blog. I’ve read it more than a handful of times, and I’ve been impressed with what I’ve seen, but I don’t read it daily. Clearly, Ree Drummond is witty and fun and her personality easily shines through in her writing. She is adored by thousands (maybe millions) [...]
 
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    Andrea Meyers

  • The Springpad Thanksgiving Menu Contest

    Andrea
    17 Nov 2009 | 4:03 pm
    Have you planned your Thanksgiving menu yet? I confess it’s just over a week away and and we are still finalizing the menu. Right now we know we are having turkey—we already have the turkey in hand—and some kind of rolls, the rest is still to be decided. We always have a hard time narrowing [...] Come visit www.andreasrecipes.com to read the full post.

  • Bourbon Chocolate Pecan Pie with Whole Wheat Crust

    Andrea
    16 Nov 2009 | 9:11 am
    We did it. I can’t believe it’s true, but we planted two pecan trees in our yard. We spotted them at Lowe’s in late September and selected a Sumner Pecan and a Stuart Pecan. We are slightly north of the growing zone for the Sumner, but our area has mild winters so it should do [...] Come visit www.andreasrecipes.com to read the full post.

  • Weekend Gardening: Transition from Summer to Winter

    Andrea
    15 Nov 2009 | 12:17 pm
    Summer to winter sounds like a big jump, and that’s how it felt around here for a couple weeks. We hit a cold snap in mid October that caught the garden and us by surprise. Daytime temperatures dropped into the 40s, and though we didn’t have a frost the tomato and pepper plants stopped production. [...] Come visit www.andreasrecipes.com to read the full post.

  • Whole Wheat Pie Dough

    Andrea
    12 Nov 2009 | 3:33 pm
    Though we’ve had a few detours along the way, we remain committed to our resolution to use more whole grains in our baking, and pie dough was next on the list to change. I’ve tried a number of whole wheat pie dough recipes, and this is one of my favorites. The good folks at King [...] Come visit www.andreasrecipes.com to read the full post.

  • Drop In & Decorate

    Andrea
    9 Nov 2009 | 7:00 am
    In December 2008 our family hosted our first Drop In & Decorate event in our home. We opened our house up to friends and neighbors, anyone who wanted to drop by and make one cookie or several cookies to donate to families in need during the holiday season. Our local moms group helped 17 families [...] Come visit www.andreasrecipes.com to read the full post.
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    wine me, dine me

  • Nespresso CitiZ Espresso Machine and Sodastream Seltzer Maker

    julie
    17 Nov 2009 | 7:58 am
    This is not a review. When in Las Vegas the other day, we wandered into Sur La Table (I think it was inside Planet Hollywood). Terry had gone on and on about this fantastic espresso machine he’d seen at Sur La Table the previous weekend, and how it was mess-free and completely unlike his old one, which took forever to clean. It apparently also made a killer cup of coffee! So when we wandered in, he made a point to look for it and show it to me.  It was the Nespresso CitiZ, an espresso machine that uses pods to make espresso.  The saleslady was pretty enthusiastic– and I think it…

  • Home (for three whole days)!

    julie
    16 Nov 2009 | 4:23 pm
    If anyone’s been wondering why I’ve been a bit quiet, it’s because I’ve been on the road. Since November 2, I’ve been hanging in Denver, San Francisco, and Las Vegas, and I leave on Thursday evening for Philadelphia. I’ve had some great meals (Panzano in Denver, Catch in San Francisco, Bouchon and Mesa Grill in Las Vegas) but it’s really nice to be home, sleeping in my own bed for a few days!

  • Review: Uncle Yip’s

    julie
    13 Nov 2009 | 8:35 am
    It is so hard to find Chinese food in Cincinnati. Well,that’s not true. Americanized Chinese food is everywhere, but it’s hard to find anything that isn’t made for American palates.  King Wok in Clifton does a good job of this, but I wanted to try something a little closer to my office.  Brian, who introduced me to my now-favorite Wildflower, suggested Uncle Yip’s in Sharonville. We went there for lunch a couple of weeks ago.  The place is unassuming– I think I drove past it twice– and the interior is unassuming as well.  Don’t let this fool…

  • Opening: Cafe Istanbul in Mt. Lookout

    julie
    10 Nov 2009 | 9:17 am
    The old Betta’s is now Cafe Istanbul– Turkish food, related to the location at Newport on the Levee. There’s quite an international presence in Mt. Lookout– Thai, Japanese, Turkish– can’t wait to (re)try it again– I haven’t been to Cafe Istanbul in a couple of years.

  • Metromix Dining Guide: Where to Eat Before You Die (in Cincinnati)

    julie
    10 Nov 2009 | 4:30 am
    So, this article will appear in some form in Metromix’s dining guide. The inspiration? Where to eat before you move out of Cincinnati (or die)– but I didn’t want it to be “Skyline, Montgomery Inn, Graeter’s” but instead, some of my favorite stuff you can find all over Cincinnati– but you only have one day to do it. Look for this (and more) in Metromix’s dining guide which comes out tomorrow (free just about everywhere). Where to Dine Before You Die (Or move out of Cincinnati, whichever comes first) Cincinnati is known for three things:…
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    CookingUpAStoryRecipes

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    Savory Tv | Delicious chef recipe videos

  • How to Brine a Turkey

    Savory Tv
    18 Nov 2009 | 10:06 pm
    Considering brining your Thanksgiving turkey this year?   If so you must watch this video brought to us from Chow.com.  The delicious Top Chef Master Michael Chiarello explains in simple terms how to do it correctly and common mistakes to avoid. Why brine?  It allows flavor and seasoning to penetrate the inside of the turkey as well as the outside, and will produce a very juicy and evenly cooked bird. Key tips from the video: Avoid over salting, it will lead to a stringy and dry bird. Be sure your container is large enough for the entire turkey. Do not over brine the turkey. Start with…

  • Restaurant Recipe: Indian Butter Chicken

    Savory Tv
    17 Nov 2009 | 1:21 pm
    Sahara Restaurant is located in Mississauga in Ontario, Canada.  The restaurant has received multiple rave reviews in Canada, and Zabihah reviewer Aishy in particular praises their Butter Chicken recipe, stating “YUM!  The BEST food I’ve EVER had at a restaurant…kudos to the chef!  I would DEFINITELY recommend the chicken tikka and butter chicken.” Thanks to Food Network Canada for sharing this one!  The video features the restaurant chef preparing an authentic Butter Chicken recipe.  A very popular Indian dish with origins from Delhi, Butter Chicken is also known…

  • Chef Marcus Samuelsson Prepares a Spiced Beef Tenderloin

    Savory Tv
    15 Nov 2009 | 10:50 pm
    This one looks so amazing we cannot wait to try it. Chef Marcus Samuelsson show the Today Show how to prepare a gorgeous looking roasted beef tenderloin seasoned with Poblano chilis, coriander, garlic, cardamom and more, and pairs it with a grilled artichoke salad. Our favorite part of the video is where Marcus shows us how to tie meat for roasting, he does it fairly quickly but use the pause button to capture a nice view! The recipes are from Marcus’s new cookbook, “The New American Table”, and can be viewed on MSNBC here. For more information on the chef, watch this…

  • Top Chef Vegas Chicken Wings

    Savory Tv
    14 Nov 2009 | 10:56 pm
    This just in!  Via our friend Chef Fabio Viviani on Facebook,  he has recreated the winning Chicken Wings with a Celery Root Puree and Blue Cheese Dressing recipe from Top Chef Michael Voltaggio on the episode 10, season 6 Elimination Challenge.  In this video recipe, Fabio teams up with Chef Adam Sobel of RM Seafood in Las Vegas.   The written recipe may be viewed on Bravo Tv here.   Note:  for those of us mere mortals who do not have NO2 (nitrous dioxide) canisters in our kitchen arsenals, simply chilling the sauce should be sufficient.  Grazie Fabio! P.S. Craving a shortcut, and…

  • Mashed Sweet Potatoes Three Ways

    Savory Tv
    14 Nov 2009 | 2:27 pm
    Billy Strynkowski is the executive chef,  recipe developer, and writer for Cooking Light Magazine.  In this video, he shows us 3 amazingly simple ways to prepare mashed sweet potatoes, a perfect Thanksgiving side dish recipe time saver. Starting with the mashed sweet potatoes mixed with butter, salt, and pepper, his first method blends in mashed bananas for a Caribbean flavor.  The second method blends in light coconut milk.  In his third method he simply folds in orange juice concentrate. We tried the mashed bananas version last night.  We steamed 2 cut and peeled sweet potatoes for 20…
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    What's For Lunch Honey? | Experience Your Senses

  • Bollywood Cooking: An Assortment of Burfi with Mowie and Me

    18 Nov 2009 | 8:14 am
        There’s a special treat in store for you all today. For this session of Bollywood Cooking I have some great support. Today Mowie and me are doing a double feature of a classic Indian sweet with a spectacular German twist. While Mowie shares his pretty Pink Almond Spekulatius Barfi... [Read the rest of this post on my website]

  • Whole Wheat Granola Goji Muffins

    16 Nov 2009 | 8:44 am
      Medicham, Gyarados, Hitmonchan, Crawdaunt, Shelgon, Venusaur, Pikachu, Zigzagoon or how about Jazz, Ratchet, Bumblebee, Optimus Prime, Ironhide or Megatron. If I have gotten you a bit confused here then I presume you are not a parent of a 6-10 year old boy. Those who do have sons in this... [Read the rest of this post on my website]

  • Caramelized Quince Jam with a Sprinkling of Cinnamon

    12 Nov 2009 | 12:35 am
      Monday 9th November 2009 marked 20 years of German re-unification. I remember, like it was only yesterday, watching The Wall come down back in 1989. I was in Doha watching CNN with my parents and friends and thinking "WOW! They do not have to queue for bananas anymore!" Ok... [Read the rest of this post on my website]

  • Feel Good: Carrot and Red Lentil Soup with a Hint of Cumin

    8 Nov 2009 | 10:48 pm
      It’s been fairly quite around here, I know. I’ve been feeling rather low and a funny kind of flu seems to have taken hold of me. I say funny because it’s not a full blown flu – it seems it’s fighting inside of me. It wants to come out but I am fighting to banish it from taking control.... [Read the rest of this post on my website]

  • Dimpled Mirabelle Plum Focaccia with Lemon Poppy Seed Butter

    2 Nov 2009 | 12:56 pm
      There are certain times in my life when I feel like I need to break free. Free from the usual. Beak away from what I do everyday. Don’t get me wrong – I love my life – especially where I am today. I have everything I could desire and am happy – right down to the core. I am a Gemini you... [Read the rest of this post on my website]
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    Freezer Burns: Video Frozen Food Reviews from the Frozen Food Master, Gregory Ng

  • Episode 259: Boston Market Sweet Potato Casserole

    Gregory Ng: The Frozen Food Master
    18 Nov 2009 | 7:55 pm
    It’s almost Thanksgiving and that means brining out the thanksgiving dishes. My personal favorite come turkey time is the sweet potato casserole. With the right amount of brown sugar and the layer of marshmallows it can be the dessert you eat as a meal! Now imagine you added pecans, oatmeal, and streusel to the already sweet potato concoction and you have the Boston Market Sweet Potato Casserole. The Frozen Food Master will tell you just how good it is! Nutrition Facts: Serving size 2/3 cup (158g) Servings per Container 2 Calories: 320 Calories from Fat: 130 Total Fat: 15g Saturated…

  • Episode 258: One Word Review Sara Lee New York Style Pumpkin Cheesecake

    Gregory Ng: The Frozen Food Master
    17 Nov 2009 | 5:50 pm
    There I was minding my own business perusing the frozen food aisle like I always do when my eye got drawn to the most magnetic words in the english language, “Limited Edition”. See, I hate to miss out on an opportunity to try something that may not be there the next day. And this brings us to today’s review of the Sara Lee Limited Edition New York Style Pumpkin Cheesecake. I was so worried that I may never see this again, that I forked out close to 8 bucks just to try it out. Would it be worth it? The Frozen Food Master explains it in one word. Want to know more? More…

  • Episode 257: Claim Jumper Chicken Fried Beef Steak

    Gregory Ng: The Frozen Food Master
    15 Nov 2009 | 7:23 pm
    Claim Jumper must be made up of people who believe in the “you only live once” mentality. One piece of evidence is this meal, the Claim Jumper Chicken Fried Beef Steak meal which i’m confident took 5 years off my life after consumption. High in calories, high in fat, high in sodium. But will it be high in taste? The Frozen Food Master will tell you. Nutrition Facts: Serving size  1 meal (461g) Servings per Container 1 Calories: 720 Calories from Fat: 350 Total Fat: 39g Saturated Fat: 14g Trans Fat: 0g Cholesterol: 75mg Sodium: 1360mg Total Carbohydrate: 71g Dietary Fiber:…

  • Episode 256: Season’s Choice Sweet Potato Patties and QB’s Ice Cream Treats

    Gregory Ng: The Frozen Food Master
    14 Nov 2009 | 8:37 pm
    The Frozen Food Master reviewed these 2 items live. Here is a recording of that live broadcast. Season’s Choice Sweet Potato Patties Nutrition Facts: Serving size 1 patty (57g) Servings per Container 16 Calories: 60 Calories from Fat: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 85mg Total Carbohydrate: 14g Dietary Fiber: 1g Sugars: 5g Protein: 1g Price: $2.99 3 Star QB’s Nutrition Facts: Serving size 1 (57g) Servings per Container 4 Calories: 190 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 3.5g Trans Fat: 0g Cholesterol: 30mg Sodium: 95mg Total…

  • The 2009 Podcast Awards: Time to Vote!

    Gregory Ng: The Frozen Food Master
    13 Nov 2009 | 8:41 am
    Thanks to the overwhelming support from fans, FreezerBurns has been named a finalist in the 2009 PodCast Awards in the Food and Drink category. I am super excited by the support people have given me in my quest to “eat my way through the freezer aisle” and am very proud of my nomination. I spend quite a bit of time trying to make my show the best it can be and to see my show listed amongst some real heavyweights is both intimidating and validating. Now the voting has begun and I am here to ask a favor from all the great people who support me… 1. Click this link and take a…
 
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    Mommy Snacks.net

  • Turkey Prices

    mommysnacks
    20 Nov 2009 | 12:40 pm
    Turkey Prices was first posted on November 20, 2009 at 3:40 pm.©2009 "Mommy Snacks.net". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at ardeckard@yahoo.comFeed enhanced by the Add To Feed Plugin by Ajay D'Souza

  • CVS Snack: Sale Week of November 22

    mommysnacks
    20 Nov 2009 | 11:23 am
    CVS Snack: Sale Week of November 22 was first posted on November 20, 2009 at 2:23 pm.©2009 "Mommy Snacks.net". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at ardeckard@yahoo.comFeed enhanced by the Add To Feed Plugin by Ajay D'Souza

  • The Best Gift

    mommysnacks
    20 Nov 2009 | 11:03 am
    The Best Gift was first posted on November 20, 2009 at 2:03 pm.©2009 "Mommy Snacks.net". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at ardeckard@yahoo.comFeed enhanced by the Add To Feed Plugin by Ajay D'Souza

  • Walgreens Snack: Sale Week of November 22

    mommysnacks
    19 Nov 2009 | 11:36 am
    Walgreens Snack: Sale Week of November 22 was first posted on November 19, 2009 at 2:36 pm.©2009 "Mommy Snacks.net". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at ardeckard@yahoo.comFeed enhanced by the Add To Feed Plugin by Ajay D'Souza

  • Healthy Choice Coupons Reset!

    mommysnacks
    19 Nov 2009 | 9:49 am
    Healthy Choice Coupons Reset! was first posted on November 19, 2009 at 12:49 pm.©2009 "Mommy Snacks.net". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at ardeckard@yahoo.comFeed enhanced by the Add To Feed Plugin by Ajay D'Souza
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    earthboundkitchen.com

  • Conferences for each and every day!

    KeysAmy
    16 Nov 2009 | 10:11 am
    I just got back from the Northeast Sustainable Agriculture Working Group (NESAWG) conference in Albany, NY.  It was educational, fun, network-y, and well worth attending.  I signed up to help with way too many working groups, but if any of them do half of what they have proposed it will be well worth it. The goal of the conference was to move towards a regional food system for the North East United States.  I’m hoping to help by doing infrastructure research for Virginia, Massachusetts, and Vermont, as well as working on a regional branding system (no, this isn’t ambitious at…

  • What I’ve Been Up To

    KeysAmy
    6 Nov 2009 | 12:58 pm
    So, if you’re wondering why I haven’t posted anything on this site in months, now you have your answer.  I started a newspaper.  Other than the usual school year burdens of classes, homework, 600 pages of reading a week, and term papers I’ve also been gathering students, collecting ideas, purchasing a Constant Contact account, soliciting contributors, writing multiple articles, and editing like crazy. It’s fun in an exhausting sort of way.  Getting the newsletter out was the hardest bit I think.  I had promised everyone it would be sent on November 1st (we’re…

  • How Much Calcium is in That Stuff?

    KeysAmy
    7 Sep 2009 | 10:20 am
    This morning as I poured a generous serving of half and half into my coffee I started wondering how much calcium this daily ritual was providing me.  I’m getting close to 30, which is the age when women stop increasing their bone density, and so my goal is to get 1300mg of calcium each day. With that number in mind I began to scan the half and half container to see how much of my goal I’d accomplished before breakfast. The answer is: the box doesn’t tell you.  The container claims that I’m getting 4% of my daily calcium from every 2 tablespoons of half and half I…

  • Back to the grindstone…

    KeysAmy
    31 Aug 2009 | 2:25 pm
    School doesn’t technically start until September 8th, but I’m so busy that I feel like I’m already back.  My summer internships seem to be ramping up rather than winding down and I’ve logged about 25 hours on the both of them in just the past three days.  There’s still newsletters to write, photographs to add to recipe cards, and recipe testing to do (seriously, email me if you have time to test something!  I can’t eat enough to do them all myself.)  Plus, looking through my planner I see 6 hours of orientation volunteering tomorrow, a meeting…

  • It Really Is That Simple…

    KeysAmy
    24 Aug 2009 | 11:40 am
    What does the USDA say about diet?  Limit fats, eat at least five servings of fruits and vegetables a day, and increase consumption of whole grains.  What about Michael Pollan?  Eat food.  Not too much.  Mostly plants.  What do I say?  Eat foods in season.  Especially fruits and vegetables.  Don’t stress about fats as long as you’re cooking at home. All of this advice is compatible, even similar.  You can follow the USDA’s dietary guidelines, Michael Pollan’s mantra, and my culinary advice all in the same meal.  My point is, although new discoveries about health and…
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    Indian food, Andhra recipes and Global cuisine inspired cooking

  • Goan Chicken Vindaloo

    sailu
    19 Nov 2009 | 5:03 am
    Chicken Vindaloo, a popular recipe of Goan-Portuguese fusion cooking, is a dish that stimulates one's appetite with its delicious and addictive flavors. Vindaloo is roughly translated from Portuguese... Read rest of the story at my blog, http://sailusfood.com.

  • Nimmakaya Annam ~ Lemon Rice

    sailu
    17 Nov 2009 | 5:08 am
    Yesterday was a busy day and meant less time in the kitchen. Made a simple, lemon-flavored, vibrant colored rice that was not only quick to prepare but brightened up my day. Relished it with yogurt... Read rest of the story at my blog, http://sailusfood.com.

  • Beerakaya Gasagasalu ~ Ridge Gourd Poppy Seeds Stir fry

    sailu
    14 Nov 2009 | 4:56 am
    Earlier I had blogged Beerkaya thokku pachadi using the peel of ridge gourd and the peeled ridge gourd was used to prepare a simple stir fry, Beerakaya Gasagasalu aka Ridge gourd Poppy seeds. Read rest of the story at my blog, http://sailusfood.com.

  • Thengai Sadam ~ Grated Coconut Rice

    sailu
    11 Nov 2009 | 5:15 am
    Coconut usage in our kitchen is pretty moderate inspite of growing 8 coconut trees in our garden. A large percentage of tender coconuts are devoured by us for coconut water, few mature ones find... Read rest of the story at my blog, http://sailusfood.com.

  • Sorakaya Payasam ~ Doodhi Kheer for 4th blog birthday

    sailu
    8 Nov 2009 | 5:00 am
    Today, Sailu's Kitchen turns four. Feels incredible! A mere 'thank you' isn't enough to express my gratitude for your affection, support and encouragement, dear readers. I appreciate each and every... Read rest of the story at my blog, http://sailusfood.com.
 
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    A Smart Mouth

  • Thanksgiving untraditions

    Anjuli
    20 Nov 2009 | 10:01 am
    Anyone who stopped by last year around Thanksgiving will remember I cooked some family recipes away from home. This year is a family reunion, two families actually, each cooking in our own kitchens and bringing the food together. When my mother was growing up Thanksgiving was very much about tradition and ceremony. In our home it’s generally about new experiments, cooking what you like, and different families coming together to share what they love with each other. We split the menu in half and find out how it comes together on Thursday! Our experiment this year will be cooking the…

  • Matt’s Indian spiced popcorn

    Anjuli
    12 Nov 2009 | 8:00 am
    Eating this popcorn makes you want to spend some serious time investigating how to smuggle good popcorn into bad movie theaters. It has all the fixings of an addictive movie snack. Or afternoon snack. Or light dinner. Or anytime you’re lounging, sitting, and want something seriously delectable, salty, and a little spicy to pop into your mouth every two or three seconds. This recipe has the double win of toasted cumin and the nutty, caramel quality of good Indian ghee. So let’s just say it’s reminiscent of both caramel popcorn and the kind studded with real good peanuts. Do…

  • Ingredients for a good winter soup

    Anjuli
    11 Nov 2009 | 2:01 pm
    …November 11, 2009 in Connecticut, around 3:30pm to be exact… Girl wants to make soup for boy on a chilly afternoon. A lazy, delicious conversation ensues. Boy: What do we have on hand? Girl: Turnips, carrots, onions, potatoes, and homemade soup stock, some tomatoes, cannellini beans, and all the spices and herbs (at least dried) we could want. Let’s stick to the things that are in season together, and nix the tomatoes. I’ve never made a turnip soup, but let’s try one. They’re a little starchy, sweet, and a little tangy, I think. That’s a good place…

  • Shockingly gingery ginger cookies

    Anjuli
    4 Nov 2009 | 8:00 am
    We have been making these shockingly gingery ginger cookies since summer. They are head-to-head with my other favorite ginger cookie, the ginger snap. We’d been looking for thick, chewy, and gingery cookies (but not so much it burns) for a long time. I’m a longtime fan of 101cookbooks.com, and Heidi has definitely found a winner with these triple ginger cookies. Instead of pondering the ideal source of ginger (dried, crystalized, or fresh), why not use them all? Why not indeed. Ginger has long been considered a good way to whet the appetite. So why not have these before and after…

  • Cavalo Nero Caesar salad

    Anjuli
    3 Nov 2009 | 8:00 am
    It’s not the most romantic photo (apologies, it was so good we couldn’t help but eat it immediately!), but this Cavalo Nero Caesar salad is a stellar addition to the curious category of “winter salads.” I had this one at Il Buco in the East Village a month back and I couldn’t believe how flavorful it was, so I just had to try it myself. I always tend to enjoy the rich anchovy egg Caesar salad dressing in the fall/winter, but Romaine is a ridiculous purchase this time of year. The Black Tuscan Kale (Cavalo Nero) has a much more mellow bitterness than its kale…
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    Nibbles of Tidbits, a Food Blog

  • Coca-Cola Tasting Event At Hotel Erwin’s High Rooftop Lounge.

    Shelly Borrell
    20 Nov 2009 | 1:11 am
    It’s reported that Coca-Cola’s new aluminum bottle design keeps Coke 15% colder (longer) than a standard shaped can – I’m certainly a fan of that.  Nibbles of Tidbits previously ran a contest and the prize was a case (24) of them.  And since that time, I’ve learned they’re quite the hot commodity.  You’ll never see them in a boring grocery store — They’re way too cool! We attended a Coca-Cola Tasting Event at Hotel Erwin in Venice Beach, steps away from the sand.  It was on their High Rooftop Lounge, that’s broken…

  • Brussels Sprouts Roasted In The Oven With White Balsamic & Olive Oil.

    Shelly Borrell
    19 Nov 2009 | 7:33 pm
    Inspired by the coverage of the Foodbuzz Blogger Festival, I made Roasted Brussels Sprouts.  At the Outstanding in the Field style dinner held at the Greenleaf Warehouse in San Francisco, it seems like everyone loved the Brussels Sprouts.  They looked terrific on the various event recap posts, which made me want to make ‘em.  The recipe of the actual dish served at the festival is here, but I made something else.  These Brussels Sprouts have a nice roasted char, but different ingredients.  I tossed this bunch of hot water washed, halved Brussels Sprouts with Olive Oil,…

  • Learn Where The Cooking Festivals, Food Shows & Events Are Happening.

    Shelly Borrell
    17 Nov 2009 | 12:02 pm
    As a FOODIE, I’m constantly looking for a good food festival, a chili cook-off, a BBQ competition, a taste of a city, a cooking contest or any fun event that’s food related.  It seems like there’s always something going on somewhere.  To assist with finding more in the future, I’ve compiled a list of some of the best resources I’ve found – They’re linked below.  I know there’s a lot more happening out there, so please share your favorite food event source in a comment. Find a Food Festival Food Network All American Festivals Food…

  • They’re Called Ribbon Fries At A Carnival Or Fair.

    Shelly Borrell
    16 Nov 2009 | 2:11 pm
    These Chip/Fries are called Ribbon Fries at a Fair or Carnival — You can’t tell from the photo, but they’re connected in long strings.  We tried ‘em at a Veteran’s Day Carnival this weekend and are glad that they can’t be obtained at a stationary location all year long.  They’re good, but we shouldn’t eat too many of them.  We’ll be in search of Ribbon Fries when the next Fair or Carnival rolls into town. Share and Enjoy:

  • Bayside Restaurant’s 10th Anniversary Meal.

    Shelly Borrell
    15 Nov 2009 | 8:29 pm
    Bayside Restaurant in Newport Beach recently had its 10th Year Anniversary.  To celebrate they offered a 4-Course Menu that included some of their best dishes and customer favorites over the years – Our Friday the 13th (coincidentally) menu included Slow Roasted Pork Belly with Hawaiian Pineapple Carpaccio and Macadamias. Fall Vegetable Bruschetta with Goat Cheese, Pumpkin Seed Essence and a Balsalmic Reduction. Lamb Loin with a Port Wine Black Garlic Sauce, Roasted Tomato, Baby Artichokes and Potato Puree — This dish was amazing. Miso Glazed Chilean Seabass with a Sesame…
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    Sticky, Gooey, Creamy, Chewy

  • Roasted Butternut Squash Soup

    Susan
    20 Nov 2009 | 6:30 am
    In my family, Thanksgiving dinner always begins with the primi piatti, or first course. It’s the Italian way.  Don’t even try to slap a turkey, stuffing and some sides on the table without first serving some type of soup, pasta or risotto dish.    But, let’s face it.  Who could possibly ingest, much less savor, turkey and all of the trimmings after scarfing down a plate full of homemade manicotti or porcini risotto?  Maybe that’s the reason why in Italian families, Thanksgiving dinner is usually an all day affair, with several “rest” periods between courses to enable diners…

  • Celebrate National Pomegranate Month with a Holiday Giveaway

    Susan
    18 Nov 2009 | 10:53 am
    It’s no secret that I have a soft spot in my heart for POM Wonderful.  Not only does the company produce some excellent, high quality products using sustainable business practices,  but the people behind the brand seem innovative, caring and very supportive of the food blogging community.  Their recent POM Wonderful Blogger Harvest Tour is a shining example of that.  Although, due to circumstances beyond my control (United Airlines Sucks), I didn’t actually get to attend the tour, Jeff and Andrea from POM Wonderful did everything they could to make me feel very much included in the…

  • Drop In and Decorate for the Holidays

    Susan
    13 Nov 2009 | 7:40 am
    Each year around this time our mail boxes and our inboxes are inundated with requests for help and financial support from almost every nonprofit organization under the sun.  While most, if not all, are very worthy causes, it can still be a bit daunting!  This year, perhaps more than ever, the needs of our communities are great while our resources are dwindling. With unemplyment at over 10% and the real estate market in a freefall, writing a few checks to our favorite charities is simply not an option for many of us right now.   But there are still lots of small ways that we can make a…

  • Steamy Kitchen Garlic Butter Noodles

    Susan
    10 Nov 2009 | 3:23 pm
    Jaden describes this dish as “crack in noodle form”.  I’m inclined to agree.  Another quick, easy and delicious recipe from  The Steamy Kitchen Cookbook, these Garlic Butter Noodles are definitely addictive!  With only a handful of ingredients to deal with, I was able to whip up this dish in about 30 minutes.  This is a very good thing at 7:00 on a weeknight when you’ve just walked in the door and have hungry people whining at you!  Another great thing about this recipe is that you only need one pot to make it in.  I’m all for anything that reduces mess and clutter in my…

  • Rigatoni with a Roasted Veal Sauce

    Susan
    7 Nov 2009 | 9:01 pm
    A few months back, I received an email from a friend of mine asking if I would be willing to chat about my blogging experiences with a friend of hers.  This friend already had a food blog and was thinking about making some changes.  Of course, I said I would be happy to do it.  Imagine my surprise when that friend of a friend turned out to be Lael Hazan, wife of celebrated cookbook author Giuliano Hazan and daughter-in-law of the legendary Marcella Hazan!   We made a date to meet for coffee and became fast friends.  Lael is a lovely  person and I’ve really enjoyed getting to know…
 
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    Whisk: a food blog

  • Time for Champagne!

    19 Nov 2009 | 1:18 pm
    I passed! Image: FreeDigitalPhotos.net Whisk: a food blog This is just a summary. Visit my website for full links, other content, and more!

  • Exams are Over

    17 Nov 2009 | 9:17 pm
    Today, exams are over. I feel raw, going over every detail of what I could have done differently. My shaking hands at the end telling me this is tough. Taking a deep breath. Remembering the charms and good wishes in my pocket from my children...the wishbone that I was too scared to pull in case I didn't get the right end, the rock, the butterfly eraser. Wishes to help me get through a difficult event, to help me remember what's important, to help me be happy. I learned a lot these past three months. About me, about life, but mostly about food. I know sauces. I know to brown the bones and…

  • Peanut Vermicelli

    5 Nov 2009 | 8:20 pm
    I once worked beside a little-known, but top-notch take-out café called The Five Senses. Many times a week, I'd wander over at noon to see what the chef was cooking in his kitchen. Even though he worked the kitchen alone, he was able to create delicious food, but he was often stressed and voiced his frustration at being "in the weeds" to his customers (which wasn't good for business). The one thing I ordered anytime it was on the lunch menu was this Peanut Vermicelli. I'd buy extra at noon just to take it home to have for supper. One day, I boldly asked him for the recipe, which he scribbled…

  • Beef Dip

    26 Oct 2009 | 5:26 am
    Here is one of our family favorite meals both because it's tasty and easy to prepare. The secret ingredient is a package of onion soup mix! Shh...don't tell the chefs at Le Cordon Bleu! They would want you to make French Onion Soup from scratch and dehydrate it yourself! Recipe from Auntie Joyce Serves 8 4 pound beef roast 1 teaspoon dry mustard ½ teaspoon dried oregano Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 yellow onions, cut in slices or rings 5 cups water ½ cup soya sauce 1 package onion soup mix 1 garlic clove, minced To Prepare and Eat Now: Preheat the oven…

  • Week 5 at Le Cordon Bleu (Basic Cuisine)

    22 Oct 2009 | 2:18 pm
    Time is flying by so fast here at Le Cordon Bleu. Week 5 seems long ago and was all about soups and compound butters. Well, "soup" is not the right term; "potage" is more accurate. Soup, a type of potage, is derived from the word souper, which means to absorb. To be called a soup, it must contain bread (such as French Onion Soup or Fish Soup). A potage is either thickened (called a lié) or unthickened (clair), such as consommé. The other potages we covered included: • Potages Passé (using either fresh or dry ingredients) where the soup is passed through a food mill or blender • Potages…
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    Just Food Now

  • Perfectly Potato

    J @ JFN
    19 Nov 2009 | 11:10 am
    You either love potatoes or you hate them but there’s nothing in the middle and those of us that say we hate them, are probably lying anyway. Mashed, creamed, whole and dripping with butter or ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Basically mashed potatoes

    J @ JFN
    19 Nov 2009 | 11:10 am
    Everyone has a recipe for mashed potatoes but not all of them are great – there’s nothing worse than lumpy or gluey mash! Making mashed potatoes is simple but there are a few tricks to ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Potato Skins

    J @ JFN
    19 Nov 2009 | 11:09 am
    The holiday season is looming ahead and in the food stores we trip over mountains of chips, nuts and the general junk we are meant to serve our guests. The problem is that even though ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Executive Food – Spiced Gujarati Cashew Potatoes

    J @ JFN
    19 Nov 2009 | 11:08 am
    Gujarati food is more commonly found in western India and is primarily vegetarian and a typical meal (thali) consists of a roti (flat bread), daal, rice and a sabzi but the taste and spiciness... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Oriental Healing – Curry and Coconut Cream

    J @ JFN
    17 Nov 2009 | 12:33 pm
    Slowly but surely science will discover what chefs have always known and finally the world will begin to realise that curry is not only delicious but that it’s really very good for you – and ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
 
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    delicious:days

  • Days of Bliss - Don Alfonso 1890

    Nicky
    13 Nov 2009 | 12:55 am
    How do you start writing about a weekend revolving around Italian food that is very likely to leave a lasting impression for the rest of your life? How do you sum up thoughts and memories about countless wonderful food courses, unbelievable passionate chefs who created them in the first place and the amazing hospitality of the Iacarrino family? You can't. I don’t think written words can do our weekend at Don Alfonso 1890 justice, but I’ll try anyway. Read the rest of Days of Bliss - Don Alfonso 1890Copyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Headed South - Naples

    Nicky
    4 Nov 2009 | 3:26 am
    Our bags had just been unpacked, the impressions from our most recent trip to Nice not fully digested (no pun intended) and yet it was time to leave again. Italy this time, Campania to be more specific. A destination we didn't have on our radar until late summer - but more on this later. We had never been to this region of Italy before, so we quickly decided to throw in an extra day in Naples as a short stop-over. Just enough time to get a glimpse of the city, take a deep breath of the historic district, enjoy some typical Neapolitan food and find out first hand, whether or not the city is as…

  • Cooking with the guys: Part One - Past'e lenticchie

    Nicky
    29 Oct 2009 | 12:03 pm
    Show me a neat - doable - pasta shape and I'm sold. It doesn't take much to twist my arm and that's what happened when I first laid hands on a dear friend's book. Anonyme Köche is the name of Claudio Del Principe's food blog as well as his brand new book and besides the fact, that I think he is a super talented writer and has the most wonderful name (Del Principe - I'm sure others would kill pay for his name, myself included), his book is a perfect way to introduce this cool blog to those who prefer a real book over its digital alter ego. Read the rest of Cooking with the guys: Part One -…

  • Last summer's favorite antipasto - Ottolenghi inspired

    Nicky
    14 Oct 2009 | 12:14 pm
    The "last summer's" in above headline is a reminder for myself, that summer is not that far behind us - quite hard to imagine considering the first snowflakes that have been falling today. But despite their seasonal context, I wouldn't hesitate to serve these spicy bites year-round, certainly throughout fall and the upcoming winter, they're just too good to miss out on. Read the rest of Last summer's favorite antipasto - Ottolenghi inspiredCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Stuffed, but happy

    Nicky
    7 Oct 2009 | 11:29 am
    What you can see below is a glimpse of our - almost - daily breakfast situation during our most recent trip, many new found favorites included. Can you guess, where we've been? EDIT: Some of you were right, we've been to the Côte d'Azur again ... more on the trip is soon to come. Read the rest of Stuffed, but happyCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.
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    Cafe Fernando

  • Sunset

    Cenk
    20 Nov 2009 | 1:58 am
    Another view from my balcony. Long exposure. Check out my previous vacation posts, Bodrum and Selimiye, for other examples of long exposure photography. No tags for this post.Related posts No related posts.

  • HDR Pomegranates

    Cenk
    17 Nov 2009 | 12:10 pm
    Here’s another photo I took in HDR… Pomegranates from my father’s garden. I have never seen more beautiful pomegranates in my life. Cotton-candy pink and pistachio green… Don’t they look surreal? I am totally obsessed with pomegranates. I take photos of pomegranates every chance I get. I also have some pomegranate recipes if you’re interested: Pomegranate Jam Pomegranate [...]

  • My New Photo Blog

    Cenk
    17 Nov 2009 | 12:08 pm
    In the past couple of weeks, there had been some changes to Cafe Fernando. Have you noticed? The photos got much bigger, categories have been refined, archive pages are so much easier to navigate now and several tags have been added to each post, which help narrow down results while doing a search or going [...]

  • Roasted Tomato Soup

    Cenk
    30 Oct 2009 | 10:46 am
    I guess I am a bit late about this recipe as the tomato season is over, but better late than never (or next year), right? This roasted tomato soup with goat’s cheese crostini recipe belongs to Gordon Ramsay and was published in his column at Times Online. It has great depth, thanks to roasting the tomatoes [...]

  • Potato Salad with Crunchy Pastirma

    Cenk
    15 Oct 2009 | 3:27 pm
    The inspiration for this salad came when I was preparing eggs & pastırma for a brunch with friends. For those who haven’t heard of it before, pastırma (pass-trrr-mah) is an air-dried cured beef, which I consider to be one of the ultimate treats for a typical Turkish breakfast or brunch. Pastırma is believed to be [...]
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    Comestiblog

  • Fat Franks—The Wurst Place in Bellows Falls, Vermont

    Comestiblog
    7 Nov 2009 | 6:41 am
    Fat Franks, the self-proclaimed Wurst Place in Bellows Falls, Vermont, is a place to relish. Anyone can serve a hot dog, but not everyone can do it right. This little place offers perfectly prepared frankfurters, sausages, and burgers in a clean, friendly, and welcoming environment. Frankly speaking, in the world of wursts, this place is a wiener.

  • Free Kentucky Grilled Chicken ... Again!

    Comestiblog
    25 Oct 2009 | 9:33 pm
    Can KFC do a grilled chicken giveaway right this time? Find out for yourself on Monday, 26 October 2009 when participating restaurants offer one free piece of Kentucky Grilled Chicken per person.

  • Red Hooked on Steve's Authentic Key Lime Pies

    Comestiblog
    15 Sep 2009 | 11:06 am
    Were the name Steve's Authentic Key Lime Pies not already sufficiently long, the term Old-Fashioned could be wedged in. Steve Tarpin grew up around Key limes and knows what it takes to make a good, traditional pie therefrom. A fortuitous meeting led him to a new career. It was at a barbecue that Steve's pies drew the favorable attention of a Manhattan restaurateur. From an initial order of...

  • Curtis' Bar·B·Q: Smoke and (Bus) Mirrors in Putney, Vermont

    Comestiblog
    8 Sep 2009 | 1:42 pm
    Curtis' Bar·B·Q, just up the hill from exit 4 on Interstate 91 in Vermont, is in its 41st season of serving southern-style barbecue in the quaint village of Putney. Were it not for the billowing smoke and hunger-inducing aromas wafting though the air, it would be easy to miss the two blue school buses that house "The 9th Wonder of the World." Over the years, this seasonal, unassuming stand has...

  • Pals Cabin Steaks Its Claim in West Orange

    Comestiblog
    12 Aug 2009 | 8:18 am
    Not so many restaurants can boast of a history as long as that of Pals Cabin in West Orange, New Jersey. This "heritage of hospitality" began as a summertime venture by two friends during the Great Depression. Martin L. (Marty) Horn and Bion LeRoy (Roy) Sale obtained permission to squat on a bank-foreclosed property at the busy intersection of Prospect and Eagle Rock Avenues. On 18 May 1932,...
 
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    Eat Real

  • Roasted Kale Chips

    Sandy Smith
    16 Nov 2009 | 1:16 pm
    I realize that I’m the last one to the party with these roasted kale chips. Everyone and their food-blogging neighbor has already made them or tried them. But for me, they were a revelation recently, and since then, a mild obsession. First off, the only way I’ve ever been able to warm up to kale was to find it swishing around in a bowl of caldo verde, the Portuguese kale soup flavored with chorizo that I’m hoping is on the menu in heaven. Beyond this, kale was something pleasant to shove under a pork chop or a chicken breast before bringing a plate to the table. I love, love, LOVE…

  • November 10 ~ I'm Thankful For . . .

    Sandy Smith
    10 Nov 2009 | 6:35 pm
    Music.Specifically, right now, the music that's scrolling through my little hand-me-down iPod. My iPod is not fancy ~ it's an aging Nano that one of my kids upgraded from ~ but when I'm standing in front of a sink (and countertop and baker's bench and stove) full of dishes at the end of a long day and the last thing I feel like doing is getting busy with the sponge, a little music makes all the difference.I could wax rhapsodic about the healing/soothing/brain-enhancing powers of music, but that's been done before and by far more delicate wits than that possessed by yours truly.Scottish…

  • Cinnamon Brown Sugar Ice Cream with Chili-Praline Pecans

    Sandy Smith
    7 Nov 2009 | 5:23 pm
    In some places in the world, like the U.S. Northeast, winter is coming. In New York, as I write this, it is 46 degrees and there's a chilly bluster in the wind that is shaking the autumn-leaf wreath on my front door. Some would say that ice cream season is behind us now. I am not that someone.In my house, ice cream season never ends. Flavors changes with the seasons, the berries and fruits of spring and summer giving way to the spices and deep, intense savor of autumn and winter flavors. At no point in the year would I (I, who puts on a coat to retrieve the mail from my front porch, two…

  • November 6 ~ I'm Thankful For . . .

    Sandy Smith
    7 Nov 2009 | 5:16 pm
    Cutlery.Pedestrian? Perhaps. But I, for one, can't imagine life without knives, spoons, and forks.How would we feed babies without spoons? Cut into a perfectly done T-bone without a knife? Swirl fettuccine Alfredo onto a spoon and into our mouths without benefit of fork tines?Life without cereal? Finger foods forever? Messy hand-held surf-n-turf? I'm so grateful for flatware.What are you thankful for today?

  • November 5 ~ I'm Thankful For . . .

    Sandy Smith
    5 Nov 2009 | 9:56 am
    Teachers. Teachers are, to me, some of the greatest unsung heroes. Of course, I'm biased. My husband is a teacher, and I can tell you that this is a position that is like few others in regard to the types of demands placed on it. Teachers are often torn between conflicting interests and expected to legislate a comfortable middle ground. They hold a job where they are always "on," always performing, always being critiqued, often publicly. (Especially high school teachers.) They have so much more to do than the job they actually get paid for ~ and they do it, day after day, with tremendous…
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    Prime Cuts

  • Planning Your Last Meal

    Jessica Randazza
    14 Nov 2009 | 6:17 am
    Recently I saw in the New York Times a story of Thomas Keller’s last meal with his father. The article was fascinating, and captured exactly how I feel about food. Food is a way to show affection, share life experiences and create memories. And it got me thinking, what would I have as my last meal? Out of the thousands of meals I’ve had in my life, and the hundreds of thousands of meals I haven’t, what would be the ultimate? Would I go for an exquisite meal at El Bulli or stick with the simple comforts of home cuisine? Having no idea which direction to turn, I asked my…

  • Rigatoni with Pumpkin & Italian Turkey Sausage

    Melissa Delgaudio
    12 Nov 2009 | 5:51 am
    Mmmm … pumpkin. Is there anything that conjures stronger images of Fall-ish, childhood fun? Halloween, jack o’ lanterns, the homey smell of your mom’s pumpkin pie on Thanksgiving … these things are indelibly ingrained in our psyches. Their very thoughts can instantly transport us to cozy days spent with family and friends, sitting comfortably next to roaring fireplaces, basking in the warmth of their company. For many people I’ve met, the only pumpkin they’ve ever eaten has been in pie. There’s nothing wrong with this, to be sure; good pumpkin pie is one of the best…

  • Baked Zucchini Fries Recipe

    Justin Levy
    1 Nov 2009 | 5:31 am
    A few nights ago we were doing a little grilling and decided that we wanted to make something different than regular fries to go along with our cheeseburgers.  We decided to make baked zucchini fries.  While I’ve had fried zucchini fries before, I really like the clean taste of baking them. Zucchini fries are an excellent side dish as a substitution to French fries and are sure to go over great the next time you have guests over.  You can serve these as a side dish or by themselves as an appetizer. One of the things that I love the most about this dish is that it is so simple to…

  • What’s Hot About Cold Brewed Coffee

    Justin Rasmussen
    28 Oct 2009 | 5:32 am
    When I mention Cold Brewed coffee many people think I’m speaking of iced coffee but when I further explain that cold brewed coffee is something far greater than merely iced coffee their eyebrows peak with intrigue and their taste buds tingle with anticipation. If you’ve never experienced cold brewed coffee and the joy it can bring then you are clearly missing wonderful things. Let me explain what cold brew coffee is before I continue to blather on about its euphoria. Cold brewed coffee is made with the same ingredients and roughly the same procedures as hot brewed coffee. Instead…

  • Delicata Squash

    Jessica Randazza
    25 Oct 2009 | 2:15 pm
    With out a doubt autumn is my favorite time of year. The shifting of the seasons brings with it my favorite things — beautiful scenery (especially if you’re lucky enough to be in New England), sweaters, and of course, the food. Autumn means comfort food and I LOVE it. Since I live so far away from my family, I’ve been spending the last few years trying to recreate some of the recipes that remind me of home. Stuffed butternut squash, pumpkin pie, grilled cheese and tomatoes, macaroni and cheese, and my absolute favorite — delicata squash. The KING of all comfort food.
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    $5 Dinners

  • Decorations, Traditions, and Gratitude – Thanksgiving on a Budget

    Erin, The $5 Dinner Mom
    20 Nov 2009 | 5:51 am
    Today, as part of this week’s Thanksgiving on a Budget series, Monica from The Homespun Heart shares some fantastic ideas on decorating the table, family traditions and instilling a thankful heart this Thanksgiving! I found a new tradition for our Thanksgiving table…I’ll let you go find out what it is (I left it in the comments.)  I love ths idea…and think that creating a Gratitude Scrapbook of these cards over the years will become my new Thanksgiving project.  Plus an idea some darling, simple place cards.  And most importantly, several thoughtful ideas for…

  • Almond Pecan Pie

    Erin, The $5 Dinner Mom
    19 Nov 2009 | 3:01 am
    Looking for a new and different twist on your favorite traditional pecan pie??? Tossing in some sliced almonds will give your pie a new flavor and texture! Be on the lookout for sales on pecans, almonds and walnuts around the holidays…grab a few extra bags to carry you in to the new year!!! This is a must. try. pie!   Ingredients   Homemade Crust 1 cup all-purpose flour ($.20) ½ teaspoon salt 1/3 cup shortening or butter ($.30) 2-4 Tablespoons COLD water   Filling 4 eggs ($.40) 1 cup brown sugar ($.20) 1/2 cup maple syrup ($.50) 4 Tbsp butter, melted ($.40) 1 Tbsp vanilla ($.10) 1/2…

  • Maple Roasted Butternut Squash

    Erin, The $5 Dinner Mom
    19 Nov 2009 | 3:00 am
    I have really enjoyed experimenting with butternut squash recipes this year! This one is a keeper!  A fantabulous side dish! Ingredients 1 large butternut squash (about 2-3 pounds) ($1.50) 1 Tbsp extra virgin olive oil ($.10) 1/4 cup maple syrup (free – $1) Few dashes each of ground cinnamon, nutmeg and allspice ($.15) Directions 1. Chop off the stem and bottom of the squash.  Using a vegetable peeler, peel off remaining skin. 2. Cut the squash in half crosswise just above where it gets larger, or where the seeds live. 3. Using a spoon, scoop out the seeds. 4. Dice the whole squash…

  • Cheeseless Chicken Enchiladas

    Erin, The $5 Dinner Mom
    18 Nov 2009 | 2:53 pm
    Cheeseless???  What?  There’s cheese in the picture! Right. Right.  I topped the enchiladas that I served to the Hubs with some cheese.  This is, of course, optional!  The inside of the enchilada and the top does not NEED cheese.  These were quite zesty, zippy and zanny without the cheese!! And for the record.  I made these before baby was born.  Most of what you see here in the next few weeks I made and wrote up pre-baby.  I wanted to keep sharing recipes with you all while I recovered, so rest assured, I am not “up and at ‘em” just yet.  I am thoroughly…

  • Presentation Techniques – Thanksgiving on a Budget

    Erin, The $5 Dinner Mom
    18 Nov 2009 | 6:34 am
    Today, Jessica from Life as Mom and Good & Cheap Eats shares some fantastic tricks and tips for the presentation of each dish in your Thanksgiving feast!  She’ll show you how to WOW your family and friends without breaking the bank! Head on over and check out all her fantastic ideas on making your Thanksgiving table look PUR-TY!!!
 
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    MyGourmetConnection

  • Ginger and Cardamom-Spiced Pear Cobbler

    Erika Pitera
    20 Nov 2009 | 3:03 pm
    A nice warm cobbler served alongside vanilla ice cream is the perfect way to make use of favorite seasonal fruits like pears. The cardamom and crystallized ginger give the pears a lovely bit of spice, and the addition of an egg to the cobbler topping makes it fluffy and delicate. Ginger and Cardamom-Spiced Pear Cobbler Ingredients ~ 6 medium pears, peeled and diced (see recipe notes) 1 tablespoon fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1-1/4 cups sugar, divided 1 tablespoon cornstarch Zest of one lemon 1/4 cup coarsely chopped crystallized ginger 1/4 cup coarsely chopped…

  • French Salt Pig

    Erika Pitera
    20 Nov 2009 | 7:09 am
    Blue Sky Pottery offers a wide variety of beautiful handmade pottery pieces for the kitchen and dining room - all of which are finished off with food-safe glazes (many of which are even oven, microwave and dishwasher safe, too). This porcelain clay French Salt Pig comes with a little handmade spoon, and it's perfect for storing your best salt in the kitchen. The salt pig pictured here is glazed in a soft celedon blue with a dragonfly inside, but Blue Sky Pottery has other colors, as well. $49 from Blue Sky Pottery

  • Bacon, Apple and Cider-Caramelized Onion Pizza

    Lynne Webb
    19 Nov 2009 | 1:50 pm
    This pizza recipe is full of contrasting flavor combinations. The onions and sliced garlic develop a mellow sweetness that's accented by the cider, while the Granny Smith apples add a tart element. The most notable flavor, however, is the sugar-cured, hickory-smoked bacon with an apple-cinnamon rub (check the recipe notes for source information), although any top-quality bacon should do. The cheddar cheese adds a sharp bite, and the mild, smooth-melting Havarti pulls all the flavors together to create a truly mouth-watering pizza. Bacon, Apple and Cider-Caramelized Onion Pizza Ingredients ~…

  • Eggplant Moussaka

    Lynne Webb
    18 Nov 2009 | 2:46 pm
    Moussaka is a very easy to dish to prepare, but like lasagna, it does involve multiple steps. The nice thing about an oven dish like this is that you can get just about all of your cleanup done ahead of time, consequently, it's a good choice for a relaxed dinner with family and friends. Try serving it with our Classic Skordalia as an appetizer and a green salad dressed with a simple vinaigrette. Eggplant Moussaka Ingredients ~ 3 medium eggplant, about 2-1/2 lbs 3 tablespoons olive oil, divided 1 lb ground lamb 1-1/2 cups onion, chopped 2 stalks celery, chopped 2 cloves garlic, finely chopped…

  • Burn Cream MD

    Lynne Webb
    18 Nov 2009 | 3:27 am
    In the interest of safety and common sense, every kitchen should have a fire extinguisher, a box of bandaids and something for treating burns close at hand. Relatively new on the market is Burn Cream MD™, a patented blend of soothing and healing ingredients that stops burn pain instantly and promotes faster healing. Burn Cream MD™ was developed by Dr. Diane Madfes, a dermatologist and clinical researcher whose specialty is wound healing and scar minimization. Her patented formula contains Vitamin E, Arnica montana, chamomile and aloe. Individually, these ingredients are well known…
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    The Comfort is Always Here

  • Pickled Eggs

    daxphillips
    18 Nov 2009 | 3:45 pm
    There was a time a year in my parent’s house, typically around the holiday season, where there was this level of excitement. The excitement was around making a family favorite dish that I never really understood. Purple eggs as I knew them. Hard boiled eggs that were marinated in beet juice, stored in the refrigerator for several days, then attacked by the adults. Granted, I tried them as a kid and never found the excitement, but it was entertaining watching the adults. It was almost like watching a kid in a candy store. This year, I brought the tradition to my family. Hard boiled eggs…

  • Shrimp and Pineapple Fried Rice

    daxphillips
    16 Nov 2009 | 12:54 pm
    Recently I made my rounds to my two local favorite ethnic grocery stores in the area; El Rey and Lanxiang. I go to these establishments nearly once a week to pick up some really common ingredients that the local food marts charge you an arm and a leg for. Examples being limes, shallots, avocados, and pineapple, among many other unusual ingredients that you will never find at your local grocery store. So as I picked up a pineapple for under two dollars at my local Mexican supermercado, and some really fresh shrimp from the local Asian mart, I thought what could be better than turning this into…

  • Brussel Sprouts with a Balsamic Reduction

    daxphillips
    14 Nov 2009 | 9:18 am
    Thanksgiving could possibly be my favorite holiday. It is a time where family comes together and joins around a big table. It is also one of the few times out of the year where I get to bring out the fine chinaware we received nearly ten years ago. It is a comforting and relaxing time, and a time that brings a lot of pleasure to me as I get to be in the kitchen all day long. I typically host Thanksgiving every year, packing everyone in our small, ranch-style house, however this year we are heading over to our cousin’s house, as they recently moved to the area, in a much larger house.

  • Excellent Greek Burger

    daxphillips
    12 Nov 2009 | 6:28 pm
    I only know a few people who do not like olives, but I am not one of them. I love them. I love them stuffed, put in drinks, and placed in all kinds of foods. I think one of my favorite olives is the kalamata. Every time I pass by them in the market, I buy a small container of them. There is something about the meaty little things, and it probably has something to do with the perfect amount of saltiness and meatiness of them. So as I recently picked up a container of them, and I wanted to actually use them in a dish (rather than nibbling on them), and I immediately thought of a burger; a Greek…

  • Homemade French Fries with Lemon Zest and Parsley

    daxphillips
    10 Nov 2009 | 6:23 pm
    It must be everyone’s all-time favorite. French fries. I do not know if you are like me, but I grew up on fries, probably due to the Sunday night meals at McDonald’s. The salty, crispy goodness that keeps you coming back for more. There are so many varieties, and so many options when it comes to french fries, that when you have a great batch, you know it, and when you have a bad batch, you know it. My kids love french fries. They could probably eat them every night if they could. Sure, I buy the frozen four dollar bag of fries for them as they are quick and easy, but I also make…
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    Whipped

  • Vote for Me! Vote for Me!

    Caroline
    19 Nov 2009 | 6:37 pm
    Imagine me as a little kid, hand stretched into the air, bottom levitating off the desk chair with excitement and eagerness. I come to you, kind readers, with that sense of excitement, eagerness and hope! There is no room for sheepishness here. I want to go to New York and eat dinner with the editor of Bon Appetit. To earn that right, I need to win this Holiday Bake-off contest. To win the contest, I need the most votes. I am usually not so eager. I wouldn’t normally come forth asking for such help from strangers. But I could use this. Life has been hectic. Very hectic. And, a jaunt to…

  • Giant Ginger Snap Cookies

    Caroline
    14 Nov 2009 | 2:20 pm
    For those who have been visiting Whipped, looking for some new taste treats, I apologize for being M.I.A.. House guests, travel, family and general life obligations have kept me away from the computer. I have enjoyed some wonderful meals and food experiences but for those of you who blog, you probably know how one just needs a break from the documentation sometimes. Perhaps you will forgive my absence if I offer you one of the best cookie recipes of all time? My sister sent me this recipe so I knew they would not disappoint. She is responsible for many of the most delicious baked goods on…

  • Helen’s Delectable Currant Scones

    Caroline
    2 Nov 2009 | 7:05 pm
    I have always loved buying things from estate sales. I usually buy small things: costume jewelry, cookbooks, baking pans. Inanimate objects bring some of their history with them and I find them all the more interesting for it. I wonder what parties my bright bead necklaces have seen… were they dangling around a taught neck during a first kiss? What flavors of muffins most often popped out of my muffin tin before it came to live with me? Was the author of those Joy of Cooking margin notes left handed? The same romance draws me to recipes that have been passed down, even if they come from…

  • Thanks Gapers Block!

    Caroline
    29 Oct 2009 | 12:08 pm
    This week, Gapers Block highlights Whipped for Windy City Blogger Wednesday. You can read the interview here. For Chicagoans and visitors, this site is a good read and great resource for what is going down in our town. No Tags

  • Applesauce – Simple, Homemade, Sugar-free

    Caroline
    25 Oct 2009 | 7:05 pm
    Today was another glorious autumn day. I’m in heaven. For the first time ever (since I have my first yard ever) we planted tulip and daffodil bulbs! I had no idea that planting flower bulbs was such a titillating anticipatory experience. Tucking those little round nodules in the soil reminded me of a very odd habit I had as a child. Now and then, I would choose one of my favorite items and hide it from myself. It was never my most favorite item but something I really liked, would miss and then be thrilled to find again. Specifically, I recall putting some dress-up lipsticks and earrings…
 
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    Gina's Weight Watchers Recipes

  • Chocolate Chip Clouds

    Gina
    16 Nov 2009 | 6:14 pm
    These chocolate chip meringue cookies are a wonderful alternative to standard chocolate chip cookies. They are chocolaty, light and airy and melt in your mouth. A great chocolate fix! If you make... Click on the link for the full recipe.

  • Spinach Stracciatella Soup with Orzo

    Gina
    10 Nov 2009 | 4:59 pm
    Stracciatella soup is an Italian classic soup I like to make with orzo to make a complete meal. This is perfect served with a good crusty bread or garlic bread. Use a good parmesan cheese like... Click on the link for the full recipe.

  • Spicy Thai Beef and Jasmine Rice

    Gina
    8 Nov 2009 | 12:31 pm
    I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy. I just received my order from the Asian Food Grocer and was excited with all my Asian ingredients... Click on the link for the full recipe.

  • Crock Pot Minestrone Soup

    Gina
    2 Nov 2009 | 12:45 pm
    Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish and you don't have to puree the... Click on the link for the full recipe.

  • Baked Bananas

    Gina
    30 Oct 2009 | 8:33 am
    I seem to be on a banana kick lately. These simple, guiltless baked bananas taste similar to Bananas Foster and you'll swear there's butter in there! Great served with whipped cream, low fat ice... Click on the link for the full recipe.
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    Inn Cuisine

  • Enlivening Holiday Spirits! (Recipe: Big Mill’s Festive Cranberry Liqueur)

    ‘Tis the season to give & enjoy homemade spirits with this easy-to-follow recipe for festive Cranberry Liqueur, courtesy Chloe Tuttle, owner Big Mill Bed & Breakfast. photo credit, Chloe Tuttle In the months since sharing her original recipe with me, I’ve waited patiently to share this colorful libation with you! But the timing had to be perfect: [...] Related posts:Soul... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Best Bet Breakfast Bread & Exciting New Features! (Recipe: Strawberry Creek Inn’s Whole Wheat Dried-Berry Scones)

    I’m excited to share this post for a number of reasons: It’s my honor to introduce you to the one of the tastiest, most fool-proof scone recipes I’ve ever had the pleasure of making With this post, printable recipe pages are finally a reality on Inn Cuisine (yes!), and My bravery is at an all time high—I’m including [...] Related posts:Best of Breakfast (Recipe:... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Drop In & Decorate This Holiday Season!

    Every day, dedicated cooks go online in search of tantalizing recipes to feed our family, friends and guests. And while many of us donate our time or money to charitable organizations such as Harvesters, Feeding America, Meals on Wheels, Heifer International, or Share Our Strength in order to nourish others as well, did you know [...] No related posts. [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Flavors of Fall (Recipe: Maple Walnut Muffins)

    One of my favorite things to do on a lazy, autumn afternoon is go antiquing. There’s something about discovering nearby towns, quaint shops, and enjoying the fall leaves that relaxes me. During a recent antiquing trip, I stumbled upon a small but bountiful used bookstore, with a cookbook section tucked away in the back. Quickly thumbing [...] Related posts:Moist and Hearty Muffins That... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Best of Breakfast (Recipe: Strawberry Creek Inn’s Herb-Baked Eggs)

    Over the past year and nine months of publishing Inn Cuisine, I have made more breakfast and brunch items than I ever thought possible. The tastiest foods have made it to the pages of this blog, while others have fallen by the wayside. But calling a recipe the “best of” is a step I don’t take [...] Related posts:Best Bet Breakfast Bread & Exciting New Features! (Recipe:... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]
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    Elle's New England Kitchen

  • Vegan Oatmeal Cherry Chocolate Chip Cookies

    Elle
    20 Nov 2009 | 10:08 am
    Yeah, baby!  They’re vegan and they’re freaking delicious, if I do say so  myself.  And my kids like them, so that’s got to count for something, right?  And by all means, make them non-vegan if you like, with the eggs and butter.  I won’t judge!  Eggs and butter make awesome cookies, too!  I’d almost given up on vegan baking because I found I didn’t like the chemical taste that an egg replacer left behind.  But in the latest (Nov/Dec) issue of Vegetarian Times, there’s a short interview with Tanya Petrovna,…

  • Me Me Me Me Me Me….

    Elle
    17 Nov 2009 | 8:30 am
    I haven’t done one of these in ages!  My friend Renee, from Flamingo Musings tagged me for this one.  It’s all one word answers (or at least, supposed to be), so why not?   The only challenge is the thinking part.  Let’s go!    1. Where is your cell phone?  to my left 2. Your hair?  long, blond, curly 3. Your mother?  very missed 4. Your father?  sweet 5. Your favorite food?  FOOD! sushi is a close second 6. Your dream last night?  weird 7. Your favorite drink?  right now? Coke Zero 8. Your…

  • Holiday Gift Ideas For Foodies

    Elle
    11 Nov 2009 | 11:52 am
    Need holiday gift ideas?  I know I always do!  Some people can be really hard to buy for, and you can drive yourself nuts trying to figure something out.  What I’m doing today is just giving you some ideas.  These are things that I either personally use or things I want for myself.  Sit down, grab a cup of something you like, and get ready.  There’s a lot to cover.  Let’s start with some food gifts! Oxford Falls My twitter friend Jim and his wife, Kathy--owners of Oxford Falls, have taken bottled sauces, salsas and Bloody Mary mixes to a…

  • Maggot Sliders!

    Elle
    29 Oct 2009 | 10:02 am
    Oh my gosh, who left the sliders out??  Look, they’re covered in maggots! Ok, pick yourself up off the floor.  Throw water on your face.  Relax!  They’re not real maggots.  Just innocent little rice.  See?  Yeah, now you see it. It’s Day 4 of the #GreatHallowTweet started by Renee at Flamingo Musings.  Please also check out my ghoulish cohorts in the pumpkin widget in the sidebar! I can’t take credit for this ghoulishly gross idea, I found them here at Daily Munch.  That’s a great blog, by the way--lots of great food, so you should check…

  • Bloody Stumpy Fingers

    Elle
    27 Oct 2009 | 12:13 pm
    You know you want some!  Because they’re tasty.  And because you can gross your kids out.  Two big things,  in my opinion.  My kids gross me out enough, now it’s my turn.  Mwahahaha…. This one: so easy you won’t even believe it. Remember my pizza post?  Right, ok.  Get your favorite pizza/bread dough.  Form it into twisty, bumpy sticks, and bake.  Serve with your favorite pizza or red sauce.  There you have it--Bloody Stumpy Fingers.  Easy! And as a bonus, those same amputated twisty fingers can be dipped in…
 
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    SFoodie

  • Doggy Bag: Reading the Future in a Bag of Pork Skins

    John Birdsall, SFoodie Editor
    20 Nov 2009 | 5:39 pm
    Our favorite morsel from the blogs. Going too Farr: Mission Loc@l's Kate Kilpatrick probes chicharrones both Bi-Rite and ghetto, sampling swine skin from sources as diverse as 4505 Meats and La... Continue reading "Doggy Bag: Reading the Future in a Bag of Pork Skins" >

  • Filipino Sweet Beat: House of Silvanas' Cool Treats

    Tamara Palmer
    20 Nov 2009 | 5:25 pm
    ​Tucked away in the back of one of several shopping centers along a very consumer-friendly street, House of Silvanas (2055 Gellert at King, Daly City) offers cool treats from the Philippines to ... Continue reading "Filipino Sweet Beat: House of Silvanas' Cool Treats" >

  • More Details Emerging About Eighty-Sixing Hot Foods at Metreon Farmers' Market

    John Birdsall, SFoodie Editor
    20 Nov 2009 | 4:47 pm
    There's more information coming forth about why the S.F. Department of Public Health has essentially driven a stake through the heart of foods prepared on-site at the Metreon's Island Earth farme... Continue reading "More Details Emerging About Eighty-Sixing Hot Foods at Metreon Farmers' Market" >

  • No Resolution in Dispute Over Where Cupkates Street-Food Vendor Can Sell

    John Birdsall, SFoodie Editor
    20 Nov 2009 | 3:54 pm
    Cupkates mobile cupcake vendor Kate McEachern told SFoodie she's still waiting to hear from Berkeley city officials about her dispute over where she's legally allowed to sell. Last Friday, a cod... Continue reading "No Resolution in Dispute Over Where Cupkates Street-Food Vendor Can Sell" >

  • Flora Chef, Sweet Adeline Baker Collaborating on Pizza and Frozen Custard Concept

    John Birdsall, SFoodie Editor
    20 Nov 2009 | 2:39 pm
    Looks like South Berkeley is set to become Ground Zero for the next wave of Bay Area pizza frenzy. Hot on the heels of Emilia's (2995 Shattuck at Ashby) comes word of Addie's Pizza Pie, a collab... Continue reading "Flora Chef, Sweet Adeline Baker Collaborating on Pizza and Frozen Custard Concept" >
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    Cookerati

  • Put Zing in Your Turkey Day Leftovers with Salsa

    Diana
    19 Nov 2009 | 7:00 pm
    Pace Picante sent me some great leftover ideas to go with your Thanksgiving dinner.  Salsa is one of the best ways to liven up your leftovers.  If you want to give them a little zing, try some of these recipes. PACE® NATIONAL LEFTOVERS DAY RECIPES Pace® Cheesy Turkey Bean Skillet Prep: 5 minutes Cook: 10 minutes Makes: 4 servings Ingredients: 2 cups cubed, cooked turkey 1 cup Pace® Mexican Four Cheese Salsa con Queso 1 can (about 15 ounces) pinto beans, rinsed and drained 1 cup coarsely crumbled blue corn tortilla chips 1. Heat the turkey, queso and beans in a 12-inch nonstick…

  • Microwave Mashed Potatoes

    Diana
    19 Nov 2009 | 6:28 pm
    We’ve given out our mashed potato recipes before along with some other Thanksgiving Potato recipes.  The potato board wants to make your life a little easier and hey, we all like shortcuts, right?  Here’s a video showing you how to make mashed potatoes in the microwave. Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

  • Fettuccine with Chicken and Almonds from The Silver Spoon Pasta

    Diana
    17 Nov 2009 | 8:20 pm
    This is the recipe I made from The Silver Spoon Pasta.  My husband is a big fan of almonds and chicken, so it was my first choice.  I chopped the almonds with a knife but you can use pre-sliced almonds.  It didn’t take long to prepare this meal and it was on the table in 30-40 minutes. The sauce sticks to the fettucine perfectly, not too thick or thin with a nice shallot flavoring.  Actually anything in this book is a good choice as most of the recipes are really easy to put together. Preparation time 20 min. Cooking time 30 min Serves 4. Ingredients: 2 tbs butter 1…

  • Spaghetti Alla Carbonara (Spaghetti with Carbonara Sauce) from La Cucina

    Diana
    17 Nov 2009 | 8:15 pm
    La Cucina – The Regional Cooking of Italy is a book filled with recipes and history.  I made Spaghetti Alla Carbonara from the Lazio Region of Italy where Rome is (at least that’s what the map shows). Here’s what they had to say about this recipe: Is Spaghetti Alla Carbonara an authentic Italian dish?  One school of though traces it back to a Neapolitan recipe that supposedly(no details survive) called for cheese and beaten eggs.  Another school attributes the recipe to the presence of American GIs in Italy at the end of World War 11.  These soldiers were in the…

  • Italian Cookbook Roundup

    Diana
    16 Nov 2009 | 9:02 pm
    The Silver Spoon Pasta (Silver Spoon Book)   and La Cucina: The Regional Cooking of Italy are the titles of two books packed full of Italian recipes.  Both of these books are being published in English for the first time and both are a compilation of Italian recipes with many contributors, not one author.  While there are many similarities, the books are very different in many ways.   The Silver Spoon Pasta (Silver Spoon Book)was put together by  Phaidon Press, the same team who created The Silver Spoon, a book that has been published and republished since…
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    Lick My Spoon

  • Vietnamese Coffee: In Pursuit of the Perfect Cup (Plus Giveaway!)

    Stephanie
    19 Nov 2009 | 12:01 am
    Enjoying your slow-drip coffee is a quintessential part of life in Vietnam. Whether you’re stoopin’ it, shouting your order down the street to the local coffee cart on the corner, or enjoying a carefully prepared cup in an upscale coffee house, Vietnamese coffee is meant to be savored and enjoyed to the max. One reason [...] Related posts:Coffee Buzzzz [caption id="attachment_371" align="aligncenter" width="500" caption="Philz Coffee, Tantalizing Turkish"][/caption] I love...Headstart Gourmet Giveaway: And the Winner is… [caption id="attachment_3132" align="aligncenter"…

  • Sweet Potato Gratin

    Stephanie
    15 Nov 2009 | 1:00 pm
    As featured in Bay Area Bites, October 14, 2009. Turkey season is upon us, and for me, that means sweet potato season! I love sweet potato in pretty much any form — baked, fried, pie’d — but in this gratin form, it is savory-sweet bliss at its finest. I first discovered this recipe years [...] Related posts:Sweet Potato Gratin Sweet Potato Gratin Serves: 8 to 12 Ingredients: For...Cornbread Casserole Cornbread Casserole (Adapted from Earl Brandy, Jr.’s Sausage Pepper Cheese...Cornbread Casserole I was looking for a good cornbread recipe the other...Hawaiian Lehua Honey…

  • Thank you from the bottom of my pot / Foodbuzz Blogger Festival

    Stephanie
    12 Nov 2009 | 10:45 pm
    Remember when I was all jazzed about the Foodbuzz Blog Awards? Well thanks to you beautiful people, LMS took home 2 awards (“Best New Blog” & “Blogger Who Should Have Their Foodie Life Made into a Movie”) last weekend!!! So excited to be among some very talented folks. Check out the full list of award winners [...] Related posts:Foodbuzz Community Table: Food & Fun of Epic Proportions Big thanks to Foodbuzz and Visa Signature for hosting...LMS Nominated for Best New Food Blog! Some exciting news Lick My Spoon has been nominated for...Foodbuzz 24, 24, 24: Dude’s Night,…

  • Saigon Street Food

    Stephanie
    5 Nov 2009 | 12:29 am
    Hellooooo lovers, I’m baaack! Thank you for all the well wishes while I was on hiatus – it’s nice to be home (and back on the interwebs). As most of you know, I’ve been eating myself silly the past 15 days — I know, what’s new. But no, this has been a really [...] Related posts:SF Street Food Fanatics Unite [caption id="attachment_3551" align="aligncenter" width="333" caption="I Cart Street Food"][/caption] Street food...SF Street Food Scavenger Hunt [caption id="attachment_3525" align="aligncenter" width="500" caption="On the hunt for the Creme...

  • Don’t Panic, I’ll be back soon!

    Stephanie
    15 Oct 2009 | 12:25 am
    Hua and I are heading to VIETNAM for 15 days!!!! So…I meant to be good and have all these wonderful posts lined up to entertain you while I’m off eating my face off in Viet….alas…life has been nuts, with moving to a new apt, getting my shite together for the trip, and….getting ENGAGED! eeheeeheeehee [...] No related posts.
 
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    H.O.G. Food Blog

  • Low Country Shrimp Boil with Homemade Old Bay

    admin
    19 Nov 2009 | 6:44 am
    Around our house Sunday’s are usually reserved for some type of exercise and an uncomplicated get together. I really love making a big warm cozy meal like gumbo, cassoulet or beef bourguignon then call to see who can make it over. Our dinner friends bring the bread, greens, sweets and drink and we supply the main attraction; it doesn’t get easier than that! Last week I had some gorgeous gulf prawns on hand and decided to take them back to my Virginia Beach roots with a low country shrimp boil. The dish itself has its origins from South Carolina but we Virginians adopted it with…

  • S’mores From Scratch

    admin
    9 Nov 2009 | 6:51 am
    Hi, this is Stephanie Masquelier, operations manager of Hands On Gourmet and pastry chef and business owner of Flours, a custom wedding cake business.  I have stopped in at the H.O.G. Food Blog to tell the tale of our recent S’mores experiment.  Homemade graham crackers have been on my list of recipes to test for a while now, so when I had the opportunity to experiment with a new S’mores recipe with Chef Stephen Gibbs at Hands On Gourmet, I couldn’t wait to get started. But first, a little S’more history! S’mores have been around for almost a century. Yes, believe it or not, a…

  • Salt

    admin
    31 Oct 2009 | 8:51 am
    Hi there… I initially wrote this post a year and a half ago when readership was somewhat low. I wanted to re-post this as I feel that it’s such a relevant topic. Not long ago I had a meal that was destroyed by over salting. On a recent episode of top chef a contestant was lambasted for turning in a “salty” dish.  salt salt salt. The moral of this story is to not abuse salt! an accent to a dish, a way to boost other flavor profiles.. and nothing more –any thoughts? have any of you had salt issues over the years? original post eeeeks! Are you cringing right now?

  • Baked Beans with Brown Cardamom

    admin
    26 Oct 2009 | 2:46 pm
    I’m a big time lover of baked beans. Not long ago when I was hankering for a bowl of them I decided to make a batch here at home. Now I’m not opposed to some of the better canned varieties but the ones you see in the picture put me over the moon! This slow-cooked home version tasted so much better than the ones out of the can. Creamy, tangy and sweet with fresh pepper and a lingering smoky note. I had these with pork chops but they would also match well with roasted chicken or grilled Portobello mushrooms. So what’s the deal with the brown cardamom? Why alter a perfectly good dish like…

  • Meatloaf Tacos

    admin
    19 Oct 2009 | 5:18 pm
    In 2009, all across America, street food has been blossoming like tulips in Holland. The recession has helped redefine consumer habits. Cheap eats have become the new darling in most major cities with no end of possibilities in sight. Non-traditional foods have started to become more and more accessible. No longer does the cubical worker in a financial district need to subject themselves to a “toasted” sub or a box of cornstarch thickened gruel. Fleets of trucks make their way each morning to new destinations and with the aid of social networking sites, such as Twitter, it is…
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    Scraping the Skillet

  • Welcome Baby West!

    Micha
    5 Nov 2009 | 12:22 pm
    Okay, I just realized that my last post was in March. MARCH! It is now November! Zoikes where did all that time go? I don’t have a recipe to share today, or even a tantalizing picture of food. You see, my diet is pretty restricted right now and my free time is even more restricted! How about we make a deal? I’ll share some photos of our little love if you share your favorite ‘I’m a nursing mom who is avoiding all dairy, soy, eggs, and wheat recipes’ Deal? Okay then. From top to bottom: 5 days old with papa, 3 weeks old with grandpa and papa, 2 months old. Posted…

  • What’s going on around here anyway?

    Micha
    27 Mar 2009 | 1:42 pm
    Hey gang - I’m long overdue to write this post, but I really have been meaning to do this for a while. Obviously, I’ve been a slacker about getting you new recipes and photos. There are good reasons, I promise. The main reason (which many of you know already) is that I am preggy – we are expecting our first baby at the end of August! Of course, life never hands you change in easy to chew pieces.  As such, there have been a few other (less exciting or fun) big changes going on in our lives that have been sapping me energetically. I think about posting, but I haven’t…

  • Grapefruit Avocado Spinach Salad

    Micha
    26 Jan 2009 | 12:10 pm
    To continue the citrus theme, I’ve got a grapefruit recipe for you this week.  After requesting suggestions in my last post, Dear Cousin Shiela gave me a rough outline of a recipe that she is fond of.  The original recipe comes from Moosewood Restaurant Low-Fat Favorites.  I don’t have this book, however, so I sort of winged it based on Shiela’s description. I prepared the dressing first, and separately, so it would be ready to go once the rest of the salad was.  Overall, I think I put too much garlic in the dressing, so the ingredient list below reflects a more toned…

  • Lemon Bars

    Micha
    12 Jan 2009 | 7:16 pm
    When I start thinking about favorite yearly events I always come up with two related to our lovely little lemon tree. The first, in spring when the tree is in bloom. That heavenly, intoxicating citrus bloom smell. I can hardly wait! The second, early winter when the lemons from our tree (and all the other citrus, for that matter), are ripe and ready to be enjoyed. Several years ago, when we were living in Seattle, I encountered my first lemon tree in bloom at a nursery. Right then and there I decided that I would someday own a lemon tree. I may have to build a green house, but I would own a…

  • Mesquite Flour Pancakes

    Micha
    5 Jan 2009 | 1:51 pm
    Early last fall one of my coworkers surprised me by bringing in two large buckets filled with mesquite pods she had collected from her property. She knew that I have a baking habit and thought I might be able to use the pods. All I had to do was take them to get ground into flour/meal. In Tucson we have a great organization called Desert Harvesters who set up at several locations around town in the fall to grind mesquite pods. Sadly, I managed to miss two different weekends when they had set up to mill the pods. In the end, the lovely pods that I had been gifted became infested with some sort…
 
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    Food Storage Made Easy

  • WonderMill Giveway Winner Announced:

    Julie - Food Storage Made Easy
    20 Nov 2009 | 2:18 am
    We had almost 600 people enter to win the free WonderMill. We took the list and assigned each person a number in a file then and used a random generator to pick the winner. REMEMBER: If you didn’t win, you can still get your WonderMill at the lowest price, with free shipping and a $30 rebate until November 25th!

  • Introducing Food Storage Into Your Diet

    Jodi and Julie
    18 Nov 2009 | 1:59 pm
    One of the main reasons we kept procrastinating on starting our food storage was because we had no idea how we would actually use it once we had it. Both of us had watched several family members build large collections of food that were never touched. Some people think that it is ok to just learn some recipes to make with your food storage so you can cook in a crisis, but we have been learning some interesting facts about how that is not a great approach. If you are not used to eating “survival foods”, they can be a real shock to your system if you rapidly switch to a diet that…

  • Food Storage Made Easy on Studio 5

    Jodi and Julie
    16 Nov 2009 | 8:10 am
    We finally downloaded the pictures we took from our Studio 5 television appearance and we just had to share with you since we had so much fun there. We were so excited about having the chance to talk about food storage and how easy it is to get started! After this television appearance, one of the things we realized we need to cover a little more in depth is how to start incorporating food storage into your diet gradually. We are going to do a very informative post about this later this week so make sure to check back. And in case you missed the Studio 5 showing, here it is again!

  • Food Storage Recipes: Buttermilk Biscuits

    Jodi -- Food Storage Made Easy
    14 Nov 2009 | 10:43 pm
    If you are anything like me, you probably don’t remember to get your rolls ready 4 hours in advance for proper rising. Or you may get home from work at 5 and need a quick side dish to go with your dinner. Well I have found that simple homemade biscuits are just fabulous for a quick dinner and taste better than any store-bought tubes. Here is a recipe I’ve been using that my family really loves. Buttermilk Biscuit Recipe: Ingredients: 2/3 cup all-purpose flour 2/3 cup whole wheat flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4…

  • Condiment Craziness

    Jodi and Julie
    11 Nov 2009 | 11:08 pm
    In BabyStep 9: Comfort Foods we list spare condiments as one of the items to store. As we have explored the reasons why people do food storage we found that everyday emergencies were the ones that seem to occur the most. Condiments are definitely something to store to prevent an “emergency”. Have you ever run out of ketchup the day of a barbecue and not had time to run to the store? Don’t you hate it when you run out of soy sauce and have to buy a bottle for FULL price? With food storage this will never happen again! So here’s what to do. Compile a list of the…
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    Suite 101: Food & Drink

  • Eating Fruits and Vegetables at Home

    20 Nov 2009 | 10:15 pm
    Fruits and vegetables are filled with healthy nutrients to help individuals enjoy healthy living. Eating at home can include breakfast, snacks, lunch and dinner.

  • Sugar Free Holiday Cooking

    20 Nov 2009 | 8:25 pm
    Eggnog and sugar cookies are a Christmas tradition, Sugar substitutes allow diabetics to endulge in these seasonal treats. These holiday variations are all sugar free.

  • Baked Brie with Fresh Cranberry Glaze

    20 Nov 2009 | 6:38 pm
    While cranberries are nearly ubiquitous in American celebrations of Thanksgiving, there is some dispute about whether they were a part of the pilgrim's first thanksgiving

  • Fast and Simple Appetizers

    20 Nov 2009 | 6:24 pm
    Delight guests without spending hours in the kitchen with these easy appetizers that can be made ahead of time.

  • Wine of the Month Clubs Review

    20 Nov 2009 | 4:32 pm
    Give a gift that will deliver impeccable wines throughout the year. From novices to the avid collector, a wine of the month club series can make for an impressive gift.
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    Wasabimon

  • The Drama Behind Buying Free Range Chicken and Eggs?

    steph
    20 Nov 2009 | 4:00 am
    How can you tell what free range chicken and eggs to buy? I sure as hell can't. [[For the rest of this post, please follow the link!]]

  • A Gluten-Free Thanksgiving Recipe Collection

    steph
    18 Nov 2009 | 10:23 am
    A collection of gluten free Thanksgiving recipes that you'll love: stuffing, cornbread and pumpkin pie. Also, butternut squash pie with a kick! [[For the rest of this post, please follow the link!]]

  • Food Blogger Spotlight: Anita Chu

    steph
    18 Nov 2009 | 5:00 am
    This interview with pastry chef and cookbook author Anita Chu will cause you to fall in love with dessert all over again. [[For the rest of this post, please follow the link!]]

  • Peanut Butter Hot Cocoa Recipe

    steph
    16 Nov 2009 | 11:48 pm
    This peanut butter hot cocoa recipe is one of the best hot chocolate recipes you'll ever find. Hot, rich and creamy, this is the perfect drink for those cold winter nights by the fire. [[For the rest of this post, please follow the link!]]

  • Nikon vs Canon Camera Death Match!

    steph
    14 Nov 2009 | 4:49 pm
    I'm trying to decide which digital camera to buy - Nikon or Canon. I put the two cameras to the test, side by side and head to head. Welcome to the Nikon vs Canon death match! Which brand will reign supreme? [[For the rest of this post, please follow the link!]]
 
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    About.com British & Irish Food

  • Life's Too Short to Make Mincemeat...

    18 Nov 2009 | 8:47 pm
    Jar of Christmas Mincemeat No it's not. True there are many commercial mincemeat's out there, some are exceptionally good and I use them often but there's nothing quite like a jar of home made. Have a look at this Mincemeat Recipe and see just how easy it is to make. Home made mincemeat brings and added dimension to Christmas mince pies and it also makes a wonderful Christmas gift. So no excuses then. Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © StockXpert Life's Too Short to Make Mincemeat... originally appeared on About.com British…

  • Marmite - Do You Love it Enough?

    18 Nov 2009 | 9:58 am
    It is no secret that I love Marmite, and equally that I have an on-going dispute with the Southern Hemisphere as to whether Marmite or Vegemite is the best. Whatever, last week I was in London and came across the Marmite Pop Up Shop in Regent Street. I was in there in a flash. So much merchandise on my favourite food, it was heaven. About.com's Guide to London had also been there and I think, reading her review we were in agreement about the price of said merchandise. What a shame, I would have bought so many things for friends but for the prices. Like Laura, I would go back and they can have…

  • Get Ready - It's Stir Up Sunday

    16 Nov 2009 | 7:14 pm
    Christmas Pudding Look out, this weekend is Stir-up Sunday, the day to make a traditional British Christmas Pudding and for me, the real start of Christmas. Once the Christmas Puddings are stirred, steamed and wrapped, Christmas begins in ernest. As the name Stir Up Sunday implies the pudding making is about stirring. The custom brings the family together and each takes a turn stirring the mixture whilst making a wish and adding coins or charms. Finding the charms or coins on Christmas day purportedly brings wealth, health, happiness, and ensures that everyone eats some pudding to find one!

  • Meat Free Monday Recipe - Northumberland Pan Haggerty

    15 Nov 2009 | 9:14 pm
    This week's Meat Free Monday Recipe Northumberland Pan Haggerty Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © StockXpert Meat Free Monday Recipe - Northumberland Pan Haggerty originally appeared on About.com British & Irish Food on Monday, November 16th, 2009 at 05:14:00.Permalink | Comment | Email this

  • Something for the Weekend - A Steamed Pudding and Loads of Custard

    13 Nov 2009 | 10:31 pm
    Sponge and Custard it's going to be one of those dreaded November weekends here in the UK, heavy rain and wind, torrential rain in fact. So baton down the hatches, stay in and make the most of it with a great British pudding with, of course, lashings of custard. Custard is the perfect partner for British puddings and desserts. Custard sauce, as it is also known, is so easy to make - just look at this easy custard recipe. There's no need to ever buy a jar or packet again. Date and Walnut Sponge Pudding Sticky Toffee Pudding Spotted Dick Pudding Stay up to date with British Food by signing up…
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    Cook (almost) Anything at Least Once

  • Spicy Salami and Potato Mini Muffins

    Haalo
    17 Nov 2009 | 1:32 pm
    I knew it from the first moment I laid eyes on these mini muffin cases, that yes, they would be mine and at this time of the year when entertaining becomes a full time occupation, these cases would prove to be quite handy.When you're searching for finger food ideas that aren't over complicated or time consuming then mini muffins prove an ideal solution. Savoury or Sweet and housed in these cases, they won't just taste good, they'll look good too.This time savoury muffins are on the menu and I'll be using them to temper the fire of this spicy Cacciatore salami.Unfortunately, not everyone likes…

  • Weekend Herb Blogging #210 Hosting

    Haalo
    16 Nov 2009 | 3:55 am
    Many thanks to Astrid for hosting - the recap is now up for your enjoyment and while you are there, please send some good wishes to Astrid and her cats.This week we welcome a new host, Winnie from Healthly Green Kitchen.Your entries must be in by the following:3pm Sunday - Utah Time10pm Sunday - London Time11pm Sunday - Rome Time9am Monday - Melbourne (Aus) DS Timeor you can follow this link to find the corresponding time in your area.If you haven't taken part or it's been a while, here's a quick summary of the rules.You have the week to post about any herb, fruit, vegetable, flower or plant.

  • Mango Ice Cream

    Haalo
    14 Nov 2009 | 4:47 am
    Astrid from Paulchen's Foodblog hosting this edition of Weekend Herb Blogging and in a prelude to summer I've found myself enjoying the company of mangoesMango is the fruit of summer, that perfect combination of sweetness and tropical flavour that immediately transports you to a better place.To offset the warmer temperatures around here and with apologies to those in colder climes, I've decided to make mango ice cream - in this way, even the hottest day is made a little more bearable.Mango Ice Cream[Makes about 1 litre]200 grams mango flesh350 grams plain yoghurt120 grams caster sugar2…

  • Locheilan Triple Cream

    Haalo
    11 Nov 2009 | 6:04 pm
    Triple Cream Cheese - three times better.You can read more at the Cheese Blog.All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.

  • Slow Roasted Garlic

    Haalo
    9 Nov 2009 | 9:13 pm
    In the last few weeks, new season's garlic has become available and I'm not sure whether it's an effect of the particular variety but I'm finding them to be quite strongly flavoured. To offset this potency, I've resorted to slow-roasting the bulbs. I've sliced a bit off the stem and them rubbed them in a little olive oil before placing them on a baking tray and into a 140°C/280°F oven until they have softened and coloured. I'm the first to admit the aren't the prettiest things after roasting but it is the insides that count. Peel away the outer skin and you'll find the individual cloves are…
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    Food GPS

  • Sona – West Hollywood, CA – November 12, 2009

    Joshua Lurie
    20 Nov 2009 | 7:36 pm
    Sona has been accumulating accolades for the past seven years, but fine dining rarely holds much appeal for me, so it was always a restaurant that remained simmering on the back burner. Meanwhile, ambitious chef-owner David Myers started building a restaurant empire by opening Comme Ca and Pizzeria Ortica. Both of those restaurants delivered satisfying dining experiences, so there was certainly reason to think that a seasonal menu crafted by Myers using premium ingredients would be even more rewarding. Finally, the stars aligned and I was lucky enough to get invited to experience Sona’s…

  • Thanksgiving Wine Pairings from domaineLA + Froma

    Joshua Lurie
    20 Nov 2009 | 1:18 pm
    Traditional Thanksgiving dishes bring a unique set of challenges to wine pairing. Lucky for us that two L.A. based wine experts are sharing their suggestions. domaineLA is a recent Melrose outgrown of Domaine547.com, Jill Berneimer’s two-year-old online shop, forum and newsletter. She recently combed her 450 selections to recommend a range of turkey-friendly wines that are of course available at her shop. For a traditional roasted turkey, Berneimer says, “If we stick with tradition and assume that cranberry sauce will play a large role as an accompaniment, I recommend something festive,…

  • Eat: Los Angeles 2010 - Bigger and Better Organized

    Joshua Lurie
    20 Nov 2009 | 11:46 am
    At the end of 2008, Los Angeles finally received a restaurant guide that truly spans the city, and the just-released 2010 edition of Eat: Los Angeles is even more comprehensive, featuring 1,268 listings. Editor Colleen Dunn Bates employed several of L.A.’s top food writers to deliver content, including Linda Burum, Jenn Garbee, Pat Saperstein, Jean T. Barrett and Miles Clements. The book is easy to navigate, divided by Restaurants, Breakfast + Lunch, Drink + Eat, Coffee, Tea + Juices, Food That’s Fast, Gourmet To Go, Bakeries + Sweets, Shops, Services + Events. Each category is sorted…

  • Q&A with Copa d’Oro bartender-mixologist Vincenzo Marianella

    Joshua Lurie
    20 Nov 2009 | 6:30 am
    When Vincenzo Marianella isn’t behind the bar at Copa d’Oro – which isn’t very often - you’ll find him exploring Los Angeles on his motorcycle. The native Italian built the bar program at Providence and launched a cocktail consulting company called MyMixology before teaming with Jonathan Chu on Copa, which occupies the forefront of the Westside cocktail scene. He recently sat down at the Santa Monica bar to discuss his background and approach, which centers on balanced, market-fresh cocktails: Do you consider yourself a bartender or a mixologist? When I’m consulting, it’s…

  • Scenes from the Bouchon Beverly Hills Opening

    Joshua Lurie
    19 Nov 2009 | 6:59 pm
    Without Thomas Keller, Food GPS might not exist, so it was a thrill to be able to finally meet the master chef at the opening of his most recent restaurant: Bouchon Beverly Hills. He personally greeted everybody who attended his launch party, a memorable soiree that dazzled not only on the plate, but also throughout the crowd, which was peppered with celebrities like Ludacris, Aziz Ansari, Larry King and Pierce Brosnan. The genesis of Food GPS dates to December 29, 2004, when my friend and I went all-in at Per Se, requesting the absolute maximum. Over the next five hours, Chef de Cuisine…
 
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    Sippity Sup

  • Carrot Tart in a Glaze of Glory

    Greg Henry
    20 Nov 2009 | 3:51 pm
    Here we are on day 2 of this Thanksgiving double-take. As I said I plan to present a week worth of Thanksgiving standards, 2 at a time. One recipe is traditional and comfortable, the other is something you may have never tried before. People have very set ideas concerning the Thanksgiving meal. There are certain dishes that are simple but show up on our tables year after year. I mean, can you imagine Thanksgiving without mashed potatoes? What would you do with the gravy? But if you are anything like me you want to keep everybody at the table happy by meeting their expectations. But does that…

  • Celebrating Cranberries 2 Ways

    Greg Henry
    19 Nov 2009 | 1:55 pm
    Cranberries are one of those foods so associated with a particular meal that you seldom (probably never) consider making them except for that particular meal. And I know you know to which meal I allude. Because it is right around the corner. I have decided to start my week of Thanksgiving recipes with cranberries, because they are essential to the Holiday table. And as promised I am bringing you 2 recipes. One traditional and one a little less expected. Like I said cranberries tend to find their way to our table during the holidays. They are rightfully a special occasion food because they…

  • Sup! Loves Cookbooks: The New Thanksgiving Table

    Greg Henry
    18 Nov 2009 | 12:09 pm
    Well, Diane Morgan has done it again. There are some cookbook authors that you just know can hit the ball good and solid every time. Diane Morgan is just such an author. She seems to have found a formula that just keeps working. That’s because she is a sensible cook and a straightforward writer. Diane’s approach to food is practical. She seems to know just what her audience expects, and she delivers exactly that. Yet somehow, without ever straying too far from the tried and true she manages to bring something fresh and modern to her work as well. When I first picked up her latest title…

  • Sup! Sez: 2 Sups! Up For DeLonghi Panini Press

    Greg Henry
    17 Nov 2009 | 9:12 pm
    Sup! is starting a new regular feature here at SippitySup. I am going to start highlighting (every once in a while) a particular product or gadget I like and give you my particular lowdown on it. So get used to hearing the phrase 2 Sups! Up, and also seeing this distictive new icon on the right; because that is how you will know when Sup! likes something... And just so you know, every one of these products will be chosen by me. There are no publicists pushing these products on me, so these are not going to be standard reviews. While it is tempting to use SippitySup as a soapbox to trash…

  • An American Novice Takes On Kimchi

    Greg Henry
    16 Nov 2009 | 1:01 pm
    Sometimes I wanna make silly food videos. There is just no other way to share some jokes or visual references that I find funny. So, occasionally I build whole cooking videos from the seed of a silly idea. Sometimes a particular recipe is called for to make the joke work (like my Brussels sprouts video) so I do that recipe. Other times, most any recipe will support the theme and I just pick something I want to cook. Click here or on screen grab below to watch today's video. This video recipe started with a serious editorial I read in the L.A. Times by Gregory Rodriguez. He usually writes…
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    imafoodblog.com

  • CEIMB: Chocolate Cherry Almond Biscotti

    Sara
    12 Nov 2009 | 4:07 am
    If you are coming here expecting to find Carrot, Green Apple & Mint Salad, well, it’s not here. Even though this week’s Craving Ellie recipe was chosen by one of my favorite bloggers (A Singleton in the Kitchen), who also happens to live in the same city as me, this salad just wasn’t our thing. My apologies to Jessica - please don’t look me up and beat me, but please look me up and bring me some of your delicious looking baked goods, ribbons and all! I have been doing ALOT of cooking lately, and not so much baking, so I decided to do a rewind this week and make…

  • Homemade Strawberry Banana Granola

    Sara
    9 Nov 2009 | 7:16 am
    (BTW - how do you like my cheap Ocean City hotel room cups. Nothing but the finest for imafoodblog!) This is the second granola recipe I have ever made for myself, and I am now officially in love with making my own granola. It is so much tastier than what I buy in the store and I can personalize it with ingredients that I like. It is also easy to ensure that what you are making is a healthy and sensible snack because you have control over the quantity and quality of what is being used. My first experience with granola was Ellie Krieger’s nutty granola. Then a few weeks ago I saw this…

  • CEIMB: Linguini with Shrimp & Vegetables

    Sara
    5 Nov 2009 | 8:38 am
    Pasta is the love of my foodie life. If I am looking for comfort, I always go with pasta. It is probably the thing I crave most, and we eat pasta for dinner at least once a week. So I was happy to make this week’s Craving Ellie pick, chosen by Farah of Confessions of a Novice Baker, Linguini with Shrimp & Vegetables. I have actually made this recipe before as written and with variations. I usually like to melt a few anchovies into the olive oil, add some fresh thyme, and I cook the tomatoes longer than Ellie calls for. This time though, I added some chanterelle mushrooms because we…

  • R2R: Thomas Keller's French Onion Soup & Homemade Beef Stock

    Sara
    1 Nov 2009 | 6:00 pm
    French onion soup is one of the great pleasures of my life; rich beefy broth, sweet soft onions, buttery bread, and gooey crusty cheese, Really, how could you not like this? It is ultimate comfort food, if you can get someone else to make it for you that is. Because if you want to make this for yourself to comfort you on a cold night or after a long day, by the time this recipe is ready you will have forgotten why you wanted to make it for yourself in the first place. Don’t let that scare you away though. All I am saying really is that this recipe requires some planning and forethought.

  • CEIMB: Pumpkin Pie Muffins

    Sara
    29 Oct 2009 | 3:01 am
    Do you know that the Irish would carve turnips into jack-o-lanterns instead of pumpkins on Halloween? I just heard that on the History channel. Pumpkin is not one of my favorite ingredients, I don’t hate it, I just don’t love it. Though I have been more open to using and trying things with pumpkin lately. So I was excited to make these muffins. Although I am always be happy to try a new muffin recipe, especially an Ellie Krieger one. This recipe is a pretty standard low fat muffin recipe. The fats are canola oil, eggs, and low fat buttermilk. And the actual flavor of the muffin is…
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    Chez Us

  • Middle Eastern Inspired Lamb Stew

    Succulent lamb stew meat is seasoned with sumac, lightly browned and then simmered with stock to make a flavor rich stew, the finishing touches are the freshest baby potatoes, green beans and carrots;  add a loaf of crusty bread and a full bodied red wine and you have the perfect ...

  • TWD: Sugar Topped Molasses Cookies

    Chewy warm molasses cookies are spiked with allspice, ginger and pepper;  this is the ultimate molasses cookie. Pamela of Cookies with Boys picked this weeks Tuesdays with Dorie (TWD) challenge and a good challenge at that.  This post is going to be short, sweet and to the point (only because I ...

  • Turkish Coffee Gelato

    Nanette and I have been chatting up Gelato for over a good month now, this is an evil in itself.  We were going to make this particular recipe a couple weeks ago but we decided we should wait a couple weeks after our last gelato adventure;  I thought my waistline ...

  • Roast Acorn Squash with goat’s cheese and tahini dressing

    The creaminess as well as the tartness of goat cheese rounds out the sweetness that roasting brings to fresh squash, the garlicky tahini dressing is the added bonus. We made this dish a couple weeks ago to serve with our lemon rosemary roasted chicken.  When we were planning this menu we ...

  • Cinnamon Gelato with Malasadas

    Warm cinnamon gelato is a wonderful companion with puffy pillows of fried dough that has been sweetened with orange sugar. Nanette got herself an ice cream maker for her birthday and ever since (it has only been a couple weeks) we have been chatting about ice creams and gelatos.  She made ...
 
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    Simply Scrumptious

  • Potato Latkes

    Jessie
    16 Nov 2009 | 12:35 pm
    I want to apologize for my brief absence due to having a rotten nasty cold!  My lack of taste buds while being sick prevented me from doing any serious cooking in the kitchen the last few days. I have missed you all, but now I am very excited to share with you today, Potato Latkes. After a couple of failed attempts at making these yummy pan fried latkes, I finally figured out where I went wrong and why they kept falling apart during the frying process. The first time around I tried taking left over mashed potatoes and making them into little pancakes, well let’s just say that was a no…

  • Baked Bacon Mac & Cheese

    Jessie
    9 Nov 2009 | 12:14 pm
    MMMMM Bacon Mac and Cheese! You might automatically think, “Hey now that sounds very good, but also very clogging on the heart arteries!” I promise you that unlike most baked macaroni and cheese dishes, this recipe does not have an insane amount of butter or flour. Inspired by foodnetwork.com Dressed-Up Bacon Mac & Cheese recipe, I wanted to make a lighter and healthier fare of this dish by using skim milk, turkey bacon, and reduced fat cheeses. Not bad right? The end result was proven to be luscious and comforting! The Mac & Cheese was not overly creamy since it had the…

  • Duke’s

    Hurley
    5 Nov 2009 | 12:27 pm
    I love college basketball. More specifically, I love The University of Connecticut Huskies. Not only is it my home state, but the campus is in my hometown. On top of that, my high school was even located on UConn’s campus. So basically, I bleed Husky blue and white. Over my lifetime, their most hated and sworn enemy has been Duke University.  It all started in 1990 when the evil Christian Laettner beat UConn at the buzzer in their Elite Eight NCAA Tournament match up. We got revenge nine years later by beating them in the finals to win the championship behind solid play by Rip Hamilton…

  • Spicy Chicken & Caramelized Onion Quesadilla with Roasted Red Pepper Relish

    Jessie
    3 Nov 2009 | 12:34 pm
    I hope everyone had an fun and safe Halloween! We have been gone a few days to enjoy Halloween and the Major League Baseball World Series. What is the perfect dish to enjoy the occasion?? Quesadillas! Now I know how you guys read about how much we whole heartily love Mexican food. We often have a variety of quesadillas here at the house of Simply Scrumptious. So, who knows southwestern cuisine better more than anyone? In the voice of Iron Chef’s Chairman Mark Dacascos, IRON CHEF BOBBY FLAY!! I have been experimenting a lot with Bobby Flay’s recipes lately. I find that his recipes…

  • Ihawan 2

    Hurley
    28 Oct 2009 | 2:32 pm
    Hmmm. Looks like we have a sequel here. Throughout history some sequels have failed miserably i.e. Speed 2, Robocop 2, even the god awful Blues Brothers 2000. Thankfully we were also spared the thought of these creations such as Shawshank Redemption 2: The Shankering, Forrest Gump: This Time It’s Personal, and The Goonies: The Awkward Teenage Years. Some sequels though not only succeed, but some even triumph over the original like Terminator 2, Rocky 2, and one of my personal favorites, Star Wars: The Empire Strikes Back. This brings us to tonight’s review for Ihawan 2. This…
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    Cook Here and Now

  • Let's cook and eat together: November 22nd ALL SLOTS FULL

    Marco Flavio Marinucci
    11 Nov 2009 | 10:30 am
    Buongiorno,Thank you for your overwhelming enthusiasm: All our slots are full. I received over 100 requests in 15 minutes.If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels.Ciao e grazie mille,Marco Flavio

  • Let's cook and eat together: November 22nd

    Marco Flavio Marinucci
    10 Nov 2009 | 10:15 pm
    9.30 AM UPDATE: Thank you for the overwhelming response, I need to tally and process the comments and payments, so the signup is temporarily closed, I have more than 50 replies in my comments inbox! Marco Flavio Buongiorno, We're ready for our November fall dinner, and the special ingredient is (insert drumroll) local, organic and free-range pork, including cured pork, bacon, and pancetta. There's a good selection to choose from at Niman Ranch, Whole Foods, Bi-Rite or Prather Meat Company, Golden Gate Meat and Boccalone in the Ferry Building, for starters. Featured vegetables will include bok…

  • New event and Farmers Market Watch:November 5th

    Marco Flavio Marinucci
    5 Nov 2009 | 8:56 pm
    Buongiorno,I'm delighted to announce that in the spirit of community cooking, James Beard award-winning chef Charles Phan of Slanted Door has graciously offered to host our next event in his industrial prep kitchen in the Mission. The date will be the 22nd of November, and the post will go live in a few days. To cover costs to staff the event and recyclable dishware, there will be a nominal fee (about $6-$8) - payment will be set up through PayPal.Grazie mille to Charles Phan, and to local food champion Alice Waters for putting us in touch. For your viewing pleasure, Farmers Market Watch is…

  • Farmers Market Watch: September 22nd

    Marco Flavio Marinucci
    22 Sep 2009 | 8:43 pm
    Buongiorno - for the past few weeks I've been finding us a new space, and the good news is our next event should be coming up soon. Meanwhile, I've received several requests for a Market Watch, so here we go! Today is the Autumn Equinox, and at the market we're slowly transitioning into autumnal ingredients: Gravenstein apples, Red Flame grapes and the first pomegranates are showing up on the stands alongside heirloom tomatoes (above), summer squash and sweet peppers. Squash blossoms are ready to be stuffed with goat cheese and a bit of an anchovy and deep fried. Don't forget: you can follow…

  • We're looking for a new space for our cooking events

    Marco Flavio Marinucci
    21 Aug 2009 | 6:04 pm
    Buongiorno - this Sunday will be our 3rd anniversary and our last event held at Zocalo. Jeremy has been an extremely gracious host, but there are changes at the company and the City of San Francisco will be renting his building. This means we're looking for a new space to host our cooking events, so keep your eyes and ears open, and let me know if you hear of an available kitchen space in San Francisco. Ideally, there should be room for 35 of us to prep, cook and eat together.I've been looking at spaces inSan Francisco, so I'm hoping one will materialize soon, but your help is most welcome.
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    Gluten Free Trina

  • Strudel Dough

    admin
    30 Oct 2009 | 5:37 am
    Finally, my test for strudel dough and phyllo finally worked, not an exact match for the wheat kind, but I can eat this! So adding the recipes to my book, Astoria Mills Gluten Free Baking and Cooking System. Putting on the finishing touches for ya'all. :)

  • Easy Orange & Black Halloween Party Balls

    admin
    30 Oct 2009 | 5:35 am
    Tell the kids the black bits are witches brew as they probably wouldn’t eat the good for them prunes :) 10 dried apricot halves, 5 whole pitted prunes, 2 teaspoons grated orange peel, ½ cup sweetened condensed milk, 2 teaspoons unsweetened frozen orange juice concentrate, 3 cups icing sugar, 1 cup shredded coconut.

  • Organic Tomato Garden

    admin
    19 Jun 2009 | 6:42 am
    An organic backyard garden! Sounds heavenly doesn’t it? Every spring I get the hankering to plant a garden. I tried to have a garden in my subdivision home but the top soil was skimmed off by the builders and so although I have dumped bags of peat moss, garden soil, sand and fertilizer on it over the years, the garden is just not what I would call a real garden. read more

  • Last Week I gave a talk...

    admin
    16 May 2009 | 7:10 am
    Well I did it; I gave the keynote speech at the Benefits for Women meeting at Caruther’s Creek in Whitby on May 13th about my career as a Photographer, Writer, Artist, and Gluten Free Cookbook Author to other business women like myself. The title was, “Turning Your Passion into Money” The video has been posted, to watch it click on this link. read more

  • Easy Breakfast Cereal Combo

    admin
    9 May 2009 | 5:25 am
    Being gluten intolerant makes breakfast cereals a bit hard to come by at times. I have discovered a neat combo that I like and tastes good. You might like to make it too. I just cook some rice in coconut milk and water, about half and half. Add a little sugar or honey to taste if you like and a bit of nutmeg. Almost like a version of rice pudding without the milk. 1 cup liquid to ¾ cup rice. read more
 
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    Kyoto Foodie: Where and what to eat in Kyoto

  • Nishiki Market Best: Kyoto-style Beef Manju Bun

    Kyoto Foodie
    14 Nov 2009 | 7:51 am
    This entry is part 3 of 3 in the series Kyoto Nishiki MarketNikuman or beef manju is a very common snack in Japan and something that Japanese are quite passionate about. In the cold months of the year, every convenience store chain has their annual best nikuman lineup in a glass case, steaming hot, next to the cash register. There is everything from primo wagyu-man to exotic pizza-man. Nikuman is of course Chinese, not Japanese, called baozi (包子) in Chinese. I love nikuman, both the Japanese and Chinese variety. I find the baozi in China has a wonderful variety of hearty and tasty,…

  • Nishiki Market Best: Soy Milk Doughnut

    Kyoto Foodie
    11 Nov 2009 | 4:32 pm
    This entry is part 2 of 3 in the series Kyoto Nishiki MarketDo not miss! When I pass through Nishiki Market I nearly always stop at Fujino Tofu and get a bag of tonyu, or soy milk doughnuts. These soy milk doughnuts are the best, especially in the cool and cold seasons. These doughnuts are best enjoyed hot and you can get them piping hot. There are usually quite a few people, often kids on their school trip to Kyoto, lined up at the shop, waiting to get their bag of doughnuts. Please Nominate KyotoFoodie for ‘Best Local Blog’ Award. Thank you, very much! Tonyu Soy Milk Doughnuts…

  • Kyoto Egg and Omelette Shinise: Egg Yolk Anpan Sweet Bun

    Kyoto Foodie
    11 Nov 2009 | 5:37 am
    This entry is part 1 of 3 in the series Kyoto Nishiki MarketMiki Keiran is a shinise egg and dashimaki tamago (Kyoto-style rolled omelette) purveyor in the foodie’s paradise called Nishiki Market. Their dashimaki is the best and that is about all that they make. I noticed some buns for sale on top of the dashimaki showcase. These are an original anpan. Anpan is a popular Japanese sweet bun filled with bean paste. This being an egg shop, their bean paste is flavored with egg yolk. I decided to pickup a few. Please Nominate KyotoFoodie for ‘Best Local Blog’ Award. Thank you,…

  • Kyoto Sawai Shoyu Honten Soy Sauce Candy

    Kyoto Foodie
    3 Nov 2009 | 6:09 am
    Japanese make hard candy with some novel indigenous ingredients and flavors that often sound culinarily dubious but actually taste quite good. This is one, shoyu ame, or soy sauce candy. It is made by a shinise shoyu producer that still makes handcrafted soy sauce the heart of the ancient city, just a few minutes walk from the Gosho Imperial Palace. While soy sauce might not sound like a good match for sweets, there are some precedents in Japanese culinary tradition. Japanese Hard Candy: Shoyu Ame Sawai Shoyu Honten Soy Sauce Candy 澤井醤油本店 醤油の飴 Sawai Shoyu has been in…

  • Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup

    Kyoto Foodie
    2 Nov 2009 | 3:53 am
    Kyoto Quality Instant Miso Soup: Honda Miso Honten is a shinise miso producer and dealer that has been in business in Kyoto for about 170 years. Honda Miso is located just west side of the Kyoto Gosho Imperial Palace. The Honda Miso retail store occupies a very beautiful old Kyoto machiya townhouse with a full selection of their long loved varieties of miso paste and some other new and interesting products such as white miso caramel! Hondo Miso doesn’t just make traditional things, a real shinise is said to develop with the times. Honda Miso now offers an ‘instant’ type miso…
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    Picky Cook

  • home

    17 Nov 2009 | 10:35 pm
    i don't make vegetarian food - i make real food vegetarian blackberry peach crumb topped muffins other recent recipes black bean tacos with feta and cabbage slaw angel food cake with chocolate whipped cream icing celebrating gourmet magazine roasted tomato and olive couscous cheesy baked artichoke dip quick slow roasted tomato sauce cinnamon crumble apple pie tortellini salad with cranberries pecans and feta spaghetti with grilled tomatoes and lemon roasted potato leek soup

  • blackberry peach crumb topped muffins

    17 Nov 2009 | 10:28 pm
    i recently went with alex to Winona, Minnesota on a business trip. while he met with the client i worked out of a coffee shop. the Blue Heron Coffee House was really quaint and was attached to the most adorable book store. the coffee was good but their bakery items were amazing. my favorite was a blackberry peach muffin. i easily could have eaten 10 of those darn things.these blackberry peach muffins remind me of those at the coffee shop but better. the muffin is moist, thanks to the milk and sour cream. the crumb topping gives the muffin the texture it needs. the lemon zest brightens up the…

  • black bean tacos with feta and cabbage slaw

    10 Nov 2009 | 8:40 pm
    as soon as i came across this recipe in bon appetit - i knew i needed to make it. it seemed strange to me to use cabbage with black beans and tacos but i was very pleasantly surprised. even though this is a casual meal, it is unique enough to entertain with.i decided to simmer the black beans in some salsa to add some additional flavor. i did this with my black bean zucchini and tomato quesadillas and i loved it. it worked as well in this recipe as it did in that one.all these flavors work so well together i can't believe i thought it would be strange. the cabbage dressed in the lime…

  • angel food cake with chocolate whipped cream icing

    3 Nov 2009 | 11:10 pm
    this is my 100th recipe! i am not sure what made me count the recipes on picky cook the other day, but when i did and discovered that this would be my 100th recipe i was shocked. it really is true that time flies when you are doing something that you love. i wanted to take this milestone to say thank you - thank you for coming back, subscribing, leaving comments, sending emails. i really love hearing from you - i have really great readers!enjoy "your" cake!there are a few things i have been afraid of making. i used to be terrified of baking with yeast - i got over that one. another thing i…

  • celebrating gourmet magazine

    21 Oct 2009 | 4:53 am
    celebrating Gourmet magazine i am not sure there was anything i looked forward to more than getting Gourmet magazine every month. it was always inspiring - full of amazing photography and food. when i heard about the magazine closing it took my breath away - literally. what am i going to do without that magazine?? so when i saw that Julie at A Mingling of Tastes was hosing an event to celebrate all the amazing food of Gourmet - i knew i wanted to be a part of it. Here is a list of recipes that I have made from Gourmet. making these recipes have represented some of my favorite moments in the…
 
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    80 Breakfasts

  • Asian Style Meatballs

    4 Nov 2009 | 10:14 pm
    Here I am. I haven’t gone very far. Just across the main avenue that divides our busy little central business district into two. Thank you for all your warm wishes and greetings of luck on our move! We have successfully installed ourselves in the temporary flat, which is located in the same building as our new/old flat that we will be calling our home. We'll be staying here until early next year while our soon-to-be home (some floors below us) gets a much needed face lift.I must confess to slight nostalgic twinges for our old home and our old neighbourhood (we still make it to the market…

  • In Between Spaces

    22 Oct 2009 | 2:13 am
    Oh my, it has been a while hasn't it? Since I have been over here, gabbing about this and that. Suffice to say that a LOT as been going on. Yes, as much there has been absolutely nothing going on here! And even as I quickly send this post out, much is demanding my attention so I will make this brief -- We're moving!This isn't a cross-country venture, and we aren't upgrading to that stately chateau with adjoining pig farm just yet. In fact, we are just moving across our little central business district, from one "village" to another. But it's a move nonetheless (a bigger place yay!!! with…

  • Salmon and Salsa Verde Pasta

    4 Oct 2009 | 10:27 pm
    Remember this salsa verde? Don’t worry, I’m not about to drag it out of archives and repeat it all over here. Well, not totally anyhow. I do believe though that it is worth the second mention. I’ve found it can brighten up many a plain dish, do wonders in a tuna sandwich, and has become my go-to condiment for salmon.I love salmon and its distinct flavour, rich meat, and cheerful color. C enjoys it too, although not as much as I do...and he is not exactly a fan of it baked with dill and mayonnaise as I am. He isn’t too keen on creamy sauces either...another thing I like with salmon.

  • Typhoon Ondoy

    28 Sep 2009 | 8:48 pm
    As some of you may have heard, we were struck by a horrible typhoon (typhoon Ondoy, international name: Ketsanaon) on September 26, Saturday. Most of Luzon (the region where Metro Manila is) was placed under a state of calamity on Saturday as cities and provinces in the region lay victim to massive flooding.My family and I are safe but that is not the case for a lot of my fellow countrymen. Many lost their homes, and in numerous tragic cases, dear ones as well. Some are still missing. They need our help.Here are some ways to help:You can donate to the Philippine Red Cross HERE – you just…

  • Lemon Butter Cookies / Sablés Au Citron

    16 Sep 2009 | 2:16 am
    We had such wet weather last week, with rains pouring down and gloomy skies. Going to the market required juggling an umbrella with my usual market bag, and using my free hand to inspect veggies and fruits (and trying to avoid the big drips of water from overhead make-shift awnings that seem to target my head specifically!). It also meant having to market in actual “closed” shoes as opposed to my usual flip-flops...criminy.C was woebegone as he couldn’t go biking (he’s a passionate mountain biker). I would spy him early on weekend mornings, shuffling out of bed and peering hopefully…
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    Wandering Chopsticks

  • Before and After: Wooden Arm Chair

    19 Nov 2009 | 11:31 pm
    I've been in a fit of house cleaning and reorganizing in the past week. The problem with living in an 85-year-old house is that there is very little storage. My bedroom closet is literally the size of a hallway closet. I don't have a hallway closet for any spillover either. After more than two years of shifting my clothes from one pile on the floor to another, I finally moved my vanity table and

  • Langer's Delicatessen-Restaurant - Los Angeles (Westlake)

    10 Nov 2009 | 11:53 pm
    The day after our trip to Kyochon Chicken - Los Angeles (Koreatown), cousin Q decided to do the driving this time. Our destination was Langer's Delicatessen-Restaurant for a pastrami on rye.The founder, Al Langer, passed away shortly after the restaurant celebrated its 60th anniversary on June 17, 2007. You can read the Langer's story on their website.We called ahead for curb service. I liked

  • Tip Top Sandwiches - Garden Grove (Little Saigon)

    9 Nov 2009 | 11:26 pm
    On our way to see the Great Balloon, I decided to stop off for some Vietnamese sandwiches for an impromptu picnic. My first choice was Banh Mi & Che Cali Bakery - Westminster (Little Saigon) for their constant "Buy 2, get 1 free deals," but at the last minute decided to veer off from my usual to try Tip Top Sandwiches.They sell some baked goods.And croissants.I ordered a Banh Mi Xiu Mai (

  • Ba Tu Trai Cay Ngon - Westminster (Little Saigon)

    8 Nov 2009 | 11:35 pm
    After picking up xi muoi (Vietnamese preserved plums) from Kum Lee (Kho Bo Mut) - Westminster (Little Saigon), Lan of Angry Asian Creations and I still had some time to kill. So we decided to look for some fresh mangosteens for her.We had stopped at the nearby grocery store but couldn't find any fresh mangosteens. So I texted my friend, DP, who directed us toward several fresh fruit shops on the

  • Suon Kho Xi Muoi (Vietnamese Braised Pork Chops with Preserved Plums)

    7 Nov 2009 | 11:59 pm
    Mouth-puckering xi muoi (Vietnamese preserved plums) makes a great sweet and sour sauce.Yeah, I know, these photos aren't up to par. In my defense, this recipe has been sitting in the queue for more than a year, and I'm sure you'd rather I post this than wait for me to get around to cooking and then re-photographing it again.Besides, tell me the sauce on the pork chop doesn't make you salivate
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    Cooking With The Single Guy

  • Food Gallery

    19 Nov 2009 | 12:10 am
    During the fall, there might not be a lot of fruits and vegetables like summertime but it’s a season that, to me, seems to have the most romantic fruits. Things like the luscious fig or the bejeweled pomegranate or the shapely pear.Another one is the persimmon with its distinctive shape and color. I can’t say I’m a big fan of eating persimmons because it’s definitely a fruit that is tricky to eat since you have to time it right to get the perfect taste and texture. But the persimmon is definitely one elegant food model, which is why I decided to do a shoot recently with the fuyu…

  • Persimmon Arugula Salad

    19 Nov 2009 | 12:06 am
    Copyright 2009 by Cooking With The Single GuyIngredients1 fuyu persimmon, thinly sliced2 cups wild arugula or “rocket”Parmesan reggiano cheese for garnishDressing1 part pear-rose vinegar (or champagne vinegar)½ part sugar3 parts extra virgin olive oilPinch of saltIn small bowl, whisk together the ingredients for the dressing. Set aside.Thinly shave your persimmon using a mandolin, removing the core first. (You may not need the whole persimmon.) Throw in with the arugula and toss with the vinaigrette. Add parmesan shavings on top and serve with bread or as a starter salad to a meal.Makes…

  • A Cupcake by Any Other Name

    17 Nov 2009 | 6:06 pm
    Fellow blogger Wasabimon pointed out this new cupcake bakery one night as we walked around San Francisco’s Union Square. Of course, we didn’t buy anything because Wasabimon doesn’t eat gluten.So I had to return on the weekend to check out this month-old bakery located on O’Farrell Street (and near the really touristy shops along Powell). First off, I don’t get the name, and their Web site doesn’t offer any clues behind it. Is Cako a play on cake? Or did someone misspell it and didn’t realize it? Despite the pretty graphics, Cako makes me think of ka-ka. I know, I’m weird with…

  • Dinner Fast: Black Bean Clams Recipe

    16 Nov 2009 | 12:00 am
    I thought I should get back to the roots of my blog, which is to come up with quick-and-easy recipes that single people can make because 1) they don’t have the time because they’re too busy trying to mate, or 2) they want something special because single people deserve to eat well, too.So in these “Dinner Fast” videos, I’m showing some simple recipes that are super fast to make. And nothing’s faster than seafood, and here I make one of the classic Chinese dishes of black bean clams stir-fry. It’s so easy, especially if you use the black bean sauce from the jar. (Or you can go…

  • Back to the Fro-Yo Report: Tutti Frutti

    14 Nov 2009 | 2:57 pm
    So now that my cholesterol is back on the “high” side again, I have to pay more attention to what I eat. Frozen yogurt is supposedly better for you (I think it’s more a marketing position, if you ask me) so I recently went to check out a new fro-yo spot that conveniently opened in my neighborhood earlier this summer.I went one weekend with my friend Joe, who wondered why Tutti Frutti would open just a few yards down from Fenton’s Creamery on Piedmont Avenue. I told him that people needed options, like cholesterol-challenged people like me. He just didn’t see the logic.Not only is…
 
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    My Kind of Food

  • Crab Spaghettini with Chili

    Hungry Gal
    15 Nov 2009 | 1:30 pm
    This has been an extremely busy week at our house. We had a baby on Wednesday morning. Yes, you read that right. We had a baby. Wednesday. Our darling, Jack, arrived safely on his actual due date after a rather brief but arduous delivery. While my husband and I braced ourselves (mentally) for the long sleepless nights and the crying fits, nothing could have prepared us for the intense euphoria and joy of meeting your child for the first time. While it is tiring, it is certainly not without its rewards. Ah parenthood... Now onto the business at hand...As frazzled and tired as we are, we have…

  • Cookbooks and Custard

    Hungry Gal
    8 Nov 2009 | 11:24 am
    If there is one habit that vexes my husband, it's my passion and love for cookbooks. I love them because not only do they inspire "what's for dinner" but they bring the world out there into my kitchen at home. As I turn the pages of my favourite cookbooks, I am transported to hot, bustling kitchens of New York, the rustic kitchens of the French countryside or the outdoor markets where Chinese cooks seek out the freshest ingredients for dinner that night. A good cookbook is like a good travelogue, returning me to a beloved place and time with just a taste or evoking an image of a faraway and…

  • It's Cold and Wet Outside, Let's Get Gnudi

    Hungry Gal
    1 Nov 2009 | 4:39 pm
    I woke up to a miserable day in front of me. I drew open my bedroom drapes only to find most of the leaves that hung on the tree in front of our house had fallen overnight and wrapped our car in a soggy auburn blanket. Rain lashed at our windows and the wind howled and shook the remaining leaves from the trees. Today was not a day to venture outside but to hide away from the world with a cozy rustic lunch.Pumpkins and autumn go hand in hand. When I walk down our street and see all the pumpkins sitting on our neighbors' porches, I think about pumpkin in all its delicious edible forms: pie,…

  • If You Dare...

    Hungry Gal
    26 Oct 2009 | 6:45 am
    Note: Please forgive the tardy postings these last few weeks... we have been in the final steps of our major basement renovation and we've been scrambling to get our house in order and our weekends are spent moving furniture, and cleaning. Not fun.The inspiration for this week's recipe came from a huge craving I have had for one of my favourite types of cheeses. Stilton. Gorgonzola. Roquefort. Cambozola. Blue cheese - it's a type of cheese you either love or you hate. It is assertive & distinctive and usually, ahem, pungent. There are people out there who are absolutely mad for a veiny,…

  • Something to Nibble On...

    Hungry Gal
    11 Oct 2009 | 11:03 am
    Happy Thanksgiving Canada. Sorry for not posting last week.... I had intended to post, but the recipe I had in mind didn't fare well under my camera. The photos weren't appetizing enough so the recipe sits on my computer until a drool-worthy photo can be captured.For this week, I was trying to come up with a quick snack for NFL football this afternoon. I thought I might make something with pumpkin since it is Thanksgiving but, then I saw an unopened container of walnuts and thought, "Who doesn't like candied nuts?" If you aren't familar with making your own candied nuts, you are in for a…
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    Edible Garden

  • Chakkakkuru Aviyal / Jackfruit Seeds Aviyal Recipe

    18 Nov 2009 | 12:05 am
    I love chakkakkuru! As I had posted earlier in my Jackfruit seeds in Lentils recipe, its not easy to get it here in Singapore. But the story is entirely different in Kerala. My mom usually has an entire ripe jackfruit sent to her by friends of the family and it will be waiting, ripe and fragrant in the kitchen corner, ready to be attacked. Fresh slices are eaten then and there and the leftovers stored away to make chakka varatti and kumbil appam and what not. The seeds are, of course, collected and sun dried before it goes into dishes like aviyal and mezhukkupuratti. Chakkakkuru aviyal is my…

  • Banana Bread Step-by-Step Recipe

    15 Nov 2009 | 7:00 pm
    What's all the fuss about, you ask? Well, you have to try it to know why. I still don't know why this is called 'bread' instead of cake but I do know that its actually somewhere in between and tastes awesome toasted. This is also a fool-proof recipe. Really. Just throw some things together in a bowl, whisk it and bake it to get this awesome loaf full of a yummy banana flavour.We rarely buy more than 4 bananas at at a time so mine is a one banana banana bread recipe. Is that too many bananas in one sentence yet? ;)Here's some of the star cast. A banana (because this is a one banana banana…

  • Palak Khichdi / Spinach Khichdi Recipe

    11 Nov 2009 | 11:31 pm
    This is another recipe from Geeta Perima of the instant sambar powder recipe fame. A lot of you wrote in saying you tried it and loved it for its simplicity. This is another nice dish that she had made us for dinner on the night we landed. Paired with some mildly sweet Gujarati Khadi and potato chips, this made for an amazing dinner. You'll need some good quality halved green gram and normal rice that you use every day. I bought this green dal from Bombay and it was so fresh and shiny and dirt-free!You'll also need three kinds of greens for the recipe:1. Green spinach or palak2. Fresh…

  • Spiral Cookies : Step-by-Step Recipe

    8 Nov 2009 | 11:00 pm
    Anyone who saw these on SJ's blog and wanted to make them, raise your hands. Yep, that's what I thought. They are so pretty and look so homely and nice right? That's what actually got me started on this quite messy yet great decision to try them myself. Disclaimer: I am not very artistic. I believe artistic people can make food look nicer and this is especially true for desserts and some bakes. That really didn't discourage me though. I have step-by-step pictures and although my cookies didn't turn out as smooth and spirally as SJ's, they still wow-ed a lot of a people and tasted great. We…

  • Mullangi Sambar / Radish Sambar Recipe

    3 Nov 2009 | 5:00 pm
    A trip to Little India is always much looked forward to, especially because of the fresh and cheap 'Indian' vegetables that are available in every nook and corner of the place. A typical trip to Little India will comprise of a 1-hour long elbowing through the grocery section of Mustafa, a good Indian dinner at Murugan Idli Kadai, Anjappar or one of those super-crowded Indian restaurants in Little India. The last time we went, I saw some freshly dug up radishes in the Indian vegetable store (this pic was taken 3 days after the shopping day so the shoots have wilted) and I had to buy them. I…
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    Delish

  • Are you reading this?

    ash
    9 Nov 2009 | 8:32 am
    Have you updated your feed reader? We’ve moved!! Last month. Delish moved to its own domain… with an all new look!! If you haven’t already popped over there, definitely go check it out. I’d also encourage you to take a moment and update your subscription! You can stay on top of new posts by subscribing via RSS or subscribe to Delish by email. http://www.delish-blog.com I hope you’ll pop over and check it out! Posted in About

  • New Domain!!

    ash
    9 Oct 2009 | 8:53 am
    Its been in the work for months but the day has finally arrived… after literally deliberating on this subject for over a year I’m finally making the dive. Delish is moving to its own domain… with an all new look!! http://www.delish-blog.com I’d also encourage you to take a moment and update your subscription! You can stay on top of new posts by subscribing via RSS or subscribe to Delish by email. I hope you’ll pop over and check it out! Posted in General

  • I’m still here…

    ash
    24 Sep 2009 | 1:37 pm
    I know I haven’t blogged in a month. I’ve been so busy working on the new design that I just haven’t sat down to write up and recipes (or really to take pictures of much of anything). I’m *almost* done though… I should be ready to launch the new site by next week! Be excited cause there’s lots of new features I think you’ll love! Posted in General

  • Hot Black Bean & Corn Dip

    ash
    26 Aug 2009 | 9:40 am
    Sorry guys, I kinda dropped of the face of the planet again. I’ve been busy this month! We just got back from 8 days in Colorado for vacation! I’ve spent the last year planning a family reunion for hubby’s family and it all finally came together. The last few weeks have been hectic getting work in order and getting ready to leave town for a week! But I’m back now and have some catching up to do! I love black bean dip. Its soo good!  Sometimes I fix this as a dip for tortilla chips, but sometimes I just eat it with a fork as a side dish. Better for you without the…

  • Tasty Tilapia

    ash
    3 Aug 2009 | 9:45 am
    oh my goodness this stuff is good!!! I mean eat it several nights in a row good. not only is it really quick to prep & cook, its absolutely delicious. the first time I whipped this up, I ran back to the grocery store two days later to get more tilapia so we could have it again! haha. and we’ve eaten it three times in the last two weeks including making it for my mother while she was in town. we really do love this! I’ve included directions below for preparing this fish in a skillet cause its super easy. but we’ve also tried it grilled by making foil packets with the…
 
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    Phoo-D

  • Adventures in L.A.

    20 Nov 2009 | 4:35 am
    Two weeks ago, Mr. B and I left the cornfields behind and headed out to Los Angeles for a long weekend. We flew West so I could attend an incredible two day course on food styling and photography. Taught by Denise and Cindie, the dynamic duo behind Food Fanatics, and the totally terrific Matt of Matt Bites, it was an information packed hands on weekend and I loved every minute.As soon as the plane touched down Mr. B and I hopped in a rental car and navigated our way to the closest Kogi BBQ truck. If you haven't heard about the Kogi Trucks, they are a street food phenomenon that has taken L.A.

  • Mascarpone Cheesecake with Cranberry Balsamic Glaze

    17 Nov 2009 | 4:36 am
    Every now and then you get an offer you can't refuse. When an email from Bon Appetite showed up in my inbox asking if I was interested in participating in a holiday dessert contest I almost fell off my chair. Once upright I quickly replied "absolutely!". My mind went in a million different directions contemplating just what holiday dessert would be prize worthy. I spent at least 24 hours thinking about nothing but cookies, cakes, pies, puddings, and every incarnation in between. It was distracting to say the least! Eventually a clear choice broke free from the chaos and a recipe for…

  • Sushi from Scratch

    14 Nov 2009 | 5:38 am
    The official line: The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.Making sushi at home was a true challenge. Not because the technique was difficult or the flavors were unfamiliar- the rolls actually came together easily and we love sushi. The challenge came in finding fresh sushi grade fish when you live in a small town 1,000 miles from the nearest ocean. For a girl who once seriously considered becoming an oceanographer, I somehow ended up about as far away from an ocean as possible!

  • Braised Kale with White Beans and Turnips

    12 Nov 2009 | 4:43 am
    My family tree is sorely lacking when it comes to Southern roots. I can count on one hand the number of times I have eaten fried chicken and cannot remember my mother ever using hot oil to cook anything beyond taco shells. Gumbo, grits, greens, all of these words were foreign to me- as strange sounding as tempeh, tataki, or even tamari.Then one day I decided to grow swiss chard. It was an impulse really. Who could resist a flat of rainbow stemmed seedlings with deep green leaves? To say that the chard was happy in our little garden is an understatement. It multiplied like overeager rabbits…

  • Artichokes Steamed in White Wine

    9 Nov 2009 | 4:27 am
    The first person to eat an artichoke had to be freaking hungry. A large green orb surrounded by tight prickly leaves- it simply does not look edible to the casual eye. Yet with the right amount of heat, and a certain measure of patience the leaves will loosen up, yield their sweet meat and reveal an enticing fuzzy interior. When all the leaves are scraped clean and the fuzzy choke is discarded, you are left with a small pale green heart. This mouthful of intense artichoke flavor is a true delicacy, and it explains why nature had to go to take extreme protective measures to keep it hidden from…
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    Six Burner

  • Wine Spectator Top Wines for 2009

    20 Nov 2009 | 12:27 pm
    Just in time for the Thanksgiving and Christmas Holiday entertaining and gifting season....  Wine Spectator has listed it's long anticipated, and surprise selection of the Top Wine of The Year No, it's not a wine from France, or anywhere in Europe.  It's an affordable Washington State Cabernet Sauvignon. Check out the video on this selection, and the list of the rest of the Top 100 Wines here. Wine Spectator's comments were: (the winemaker) used grapes from six low-yielding vineyards to create a blend of Cabernet Sauvignon with 5 percent Merlot and 4 percent Cabernet Franc.

  • Cookbooks Every Kitchen Should Have?

    16 Oct 2009 | 7:16 pm
    You may want to make room on your book shelf.... The Atlantic presents its view of the five essential cookbooks every kitchen should have......you may differ, as I do (except for #4).  But, they are thoughtful suggestions. Every kitchen should have: 1) A good reference book. Always on the top corner by the wall on my armoire in the den is La Varenne Pratique, because when I need it, I need it. A book like this covers everything from how to carve a ham and how to fillet a fish to the proper way to scramble an egg and a few basics of pastry. It is 500 pages of answers to most culinary…

  • The Business Of Pizza

    30 Sep 2009 | 6:49 pm
    It ain't easy..... But if you love it, and strive to excel...it can be Art.  But even Art can be a prison.  After five years being celebrated as one of the top pizzaiolo's in New York City, and the country, this pizza artist / businessman has recently turned over his creation to another artist. Mr. Anthony Mangieri started Una Pizza in Point Pleasant Beach, N.J., where he worked to create pies as authentically Neapolitan as possible. In the fall of 2004 he moved to 349 East 12th Street. There, in his wood-fired brick oven he served four types of pizzas — white, marinara,…

  • Cloudy With A Chance Of A Meatball

    16 Sep 2009 | 6:35 pm
    One Meatball........With all the attention given to the new movie "Cloudy With A Chance Of Meatballs", seems like a proper time to pay some attention to Josh White's great blues song about the man who could only afford one.... meatball.Video and music hereOne Meatball - Josh WhiteA little man walked up and down,He found an eating place in town,He read the menu through and through,To see what fifteen cents could do.One meatball, one meatball,He could afford but one meatball.He told the waiter near at hand,The simple dinner he had planned.The guests were startled, one and all,To…

  • Barley, Hops, Yeast, Kelp, Mackerel?

    15 Sep 2009 | 10:25 am
    First Sea-Aged Beer In 150 Years! Tired of wimpy, pale, watery beer?  Well, now you may have a chance to try some genuine sea-aged brew. Brew Dog, an iconoclastic British brewer, has re-discovered and revived the original recipe and methodology for true India Pale Ale aka: IPA. Originating in the 1700s, India Pale Ales were developed in Britain and sent by sea to British people living in India. The beers travelled inside oak casks on board sailing vessels however the lack of refrigeration and tempestuous sea journeys often compromised the quality. India Pale Ale was born when…
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    Eileen Likes To Eat

  • [Costa Mesa] [Japanese] Sushi Zen Bistro

    Eileen
    20 Nov 2009 | 10:48 am
    Sushi Zen Bistro 1875 Newport Blvd #A100 Costa Mesa, CA 92627 (949) 722-2520 Restaurant.com had a 80% off sale, and I bought 7 gift certificates during the sale.  I wanted to use the GC to try more Orange County restaurants.  The first GC we used was for Sushi Zen Bistro.  I came home late from class, and this restaurant [...]

  • Eggplant with Ground Pork

    Eileen
    20 Nov 2009 | 10:25 am
    Dr. P told me that he loves Chinese food, and he wishes I would cook more Chinese food for him.  I have this really old Chinese cookbook from 1987, “Chinese One Dish Meals“.  Flipping through the cookbook, I found the recipe for Eggplant with Ground Pork.  It was a spicy dish, and Dr. P should [...]

  • [Santa Ana] [Japanese] 迴鮮 Kaisen Kaiten Sushi Bar

    Eileen
    19 Nov 2009 | 9:49 pm
    Kaisen Kaiten Sushi Bar 迴鮮 3855 S Bristol St Santa Ana, CA 92704 (714) 444-2161 We’ve been wanting to try Kaisen Kaiten Sushi Bar for a while.  I read somewhere that this place was owned by the same company as Kula Sushi.  After two delicious dinner experience at Kula, we wanted to visit Kaisen even more. We visited on a Sunday [...]

  • [Rowland Heights] [Japanese] Tokyo Shabu Shabu

    Eileen
    18 Nov 2009 | 11:58 am
    Tokyo Shabu Shabu 1330 S Fullerton Rd #108 Rowland Heights, CA 91748 (626) 810-6037 http://www.tokyoshabushabu.com I’ve known Tammy since we were 16 years old.  I never miss her birthday, except the years when I was in Taiwan.  This year she decided to have her birthday dinner at Tokyo Shabu Shabu. We were seated inside a small booth.  We had 9 people, [...]

  • [Irvine] [Japanese] Fukada Restaurant

    Eileen
    16 Nov 2009 | 8:39 pm
    Fukada Restaurant 8683 Irvine Center Dr Irvine, CA 92618 (949) 341-0111 We’ve been wanting to try Fukada’s lunch special forever.  But we’ve heard that the wait is always long for lunch, and Dr. P doesn’t have that much time on weekday.  We were glad to find out that Fukada also has lunch special on weekend. There were still super busy [...]
 
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    The Gotham Palate

  • “Taking it to the Stalls” – Review of Otafuku

    admin
    13 Nov 2009 | 9:39 am
    “Taking it to the Stalls” – Review of Otafuku BY SARAH IP Otafuku 236 E 9th St (between 2nd Ave & Stuyvesant St) East Village 212-353-8503 Otafuku. Photo by Sarah Ip. Tokyo, here I come!  Well, almost.  At least for twenty minutes I can pretend while chomping on my okonomiyaki (Japanese grilled pancake), brimming over with beef, shredded cabbage, katsuoboshi, special sauce, mayonnaise and aonori (seaweed powder), along with six creamy, fried takoyaki(octopus) balls.  For a mere $9, Otafuku brings it hard. Occasion: Post-wedding.  My friends were wed on Halloween.  As to the…

  • Craftsteak Hosting Open Casting Call for Top Chef Season 7: Sunday, Nov. 8th

    admin
    6 Nov 2009 | 1:37 pm
    “Top Chef Season Seven’s Open Casting Call and Talking to Top Chef Casting Top Dog” BY ELENA MANCINI The Emmy and James Beard award winning chef competition series, Top Chef Los Angeles ,will be hosting an open casting session for Season 7 at Craftsteak in New York City, this Sunday, November 8th. Ever ask yourself what the casters of  this high voltage food competition show look for in a contestant?  I recently had the opportunity to gain some insights by speaking to Nick Gilhool, the Head of Casting for Magical Elves in Los Angeles and the guy in charge of casting Top…

  • The right way to eat sushi

    admin
    2 Nov 2009 | 4:48 am
    Whether it be a power luncheon or a first date, sushi restaurants are an ever popular destination of choice. Whether you’re a seasoned sushi-diner or are barely beyond the initiate stage, snippets.com offers some solid advice to help you avoid embarrassing table gaffes. Click on the image below for a free lesson in sushi-eating etiquette. Courtesy of snippets.com

  • A grown-up ghoulish Halloween treat – Eyeball Caprese Salad

    admin
    30 Oct 2009 | 12:36 pm
    Candy corn and Kit Kat bars are great, but for dental health’s sake, let’s keep in mind that there are other ways to embrace the spooky spirits that won’t line the dental industry’s coffers and are a little more gourmet-tasting as well: Whether you’re hosting Halloween dinner or just want to have healthy, bite-size alternative available for the sugar-frenzied hoards of Trick-or-Treaters flocking to your doorstep, this Eye-Ball Caprese-saladfrom EvilMadScientist.com is a fun and easy gourmet treat. Click on the image below for the recipe. Image and Recipe from…

  • Where Ramen Reigns Supreme – Review of Ippudo

    admin
    29 Oct 2009 | 6:51 am
    “Where Ramen Reigns Supreme” – Review of Ippudo BY SARAH IP Ippudo 65 4th Ave (between 9th St & 10th Streets) East Village, NY 10003 (212) 388-0088 / ippudo.com/ny Ippudo. Photo by Sarah Ip. College students, take note: Ippudo is not your MSG-laden instant ramen packet.  In fact, it’s a far cry from the run-of-the-mill supermarket variety, taking ramen to another level. My friend and I were in the area for a Susie SuhBig Phony show later that night at Joe’s Pub.  It was a teaser of a fall to come: Brisk, chilly and decidedly ramen-worthy weather.  What better way to warm up…
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    The Italian Dish

  • Chestnut Soup, Thomas Keller Croutons and a Thanksgiving Video

    [Elaine]
    20 Nov 2009 | 8:17 am
      Do you ever look at chestnuts at this time of year and wonder what to do with them besides add them to stuffing?  When I was a kid we used to simply roast them over the fire and they... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Pine Nut Cake - Pinolata

    [Elaine]
    13 Nov 2009 | 9:00 am
      I love this cake because you can have it after dinner as a dessert or you can have it in the morning with coffee and it's great either way.  The traditional way to make this cake is very... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Pappa di Pomodoro - Italian Bread and Tomato Soup

    [Elaine]
    6 Nov 2009 | 3:44 am
      I've been asked by Mel to guest post over at Bouchon for Two while she is traveling around Europe, so hop on over there for the entire post and recipe for this delicious and simple... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Linguini with Roasted Pepper Sauce and Pine Nuts

    [Elaine]
    31 Oct 2009 | 6:03 am
      This kind of pasta sauce is one of my favorites, because it requires no cooking on top of the stove.  I roast the peppers sometime during the day and when it's time to boil the pasta... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Daring Bakers - French Macarons - Lemon with White Chocolate Filling and Chocolate with Nutella Filling

    [Elaine]
    27 Oct 2009 | 12:21 am
    The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge... A new post from The Italian Dish! Click the title to get all the delicious details!
 
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    Chaos In The Kitchen

  • How to Deep Fry Your Thanksgiving Turkey

    katie
    20 Nov 2009 | 5:04 am
    I really think Thanksgiving dinner is less about the turkey and all about the side dishes-mrChaos, on the other hand, says that’s just me.  Nevertheless, a traditional roast turkey might be a nice centerpiece but it doesn’t inspire much excitement.  My absolute favorite turkey preparation, one I would eat any time of year, is deep fried Thanksgiving turkey.  Crisp skin, juicy meat, and loads of flavor-I look forward to the fried turkey every year now. Fried Turkey makes 1 13-14 lb turkey, prep overnight brine, cook 40 min, adapted from Alton Brown, 2006 1 fresh or 100% thawed…

  • Cranberry Sauce

    katie
    19 Nov 2009 | 8:04 am
    I never ate cranberry sauce as a kid, it was only as an adult that I recognized it’s sweet-tart flavor was a great foil to the piles of savory starches on my Thanksgiving plate.  Cranberry sauce is super easy to make and keeps well in the fridge.  It’s as easy side to make a day or two in advance just don’t forget it a serving time! Classic Cranberry Sauce makes 2 cups, prep 1 min, cook 10 min 1 pound fresh cranberries 1 cup orange juice 1 cup sugar Combine all three ingredients in a medium pot. Bring to a boil and simmer until cranberries burst and liquid thickens.

  • Caramelized Butternut Squash

    katie
    18 Nov 2009 | 8:02 am
    Thanksgiving dinner is really heavy on starches: stuffing, potatoes, broccoli rice casserole (for us), rolls and generally sweet potatoes as well.  Often what is lacking is a nice, fresh vegetable side.  Yes there’s the green bean casserole but that’s just as heavy as the rest of it.  No wonder everyone undoes their pants and takes a nap after dinner. We have a delicious sweet potato casserole recipe we serve every year-a streusel topped dish layered with marshmallows that could stand in for dessert.  This year, I thought it would be nice to have a more subtly sweet dish as…

  • Broccoli Cheese Rice Casserole

    katie
    17 Nov 2009 | 8:17 am
    And so begins my official Thanksgiving recipe countdown.  First up is our favorite holiday side dish. I don’t know why we only serve this at holidays, probably because it makes a ton and everyone loves it.  A creamy concoction of tender broccoli, rice, and crusty cheese-what’s not to love? I really like to hear about different family traditions at Thanksgiving.  I think it is interesting to see what the must have dishes are with each family.  What’s your must have Thanksgiving dish?  With both our families there is always a version of this casserole. Broccoli Rice…

  • Cream of Soup Substitute

    katie
    16 Nov 2009 | 2:13 am
    I try not to be a snob about food.  I try to be open minded and maintain an anything in moderation attitude about food.  My biggest problem with convenience foods and packaged foods is cost.  When they taste great I try not to think about the sodium or unpronounceable ingredients.  The greatest crime for processed food, however, the most unforgivable crime, is when they don’t even taste good.  I just can’t justify over-paying for food that is bad for me and tastes bad.  Condensed cream of mushroom soup is gross.  Yeah, I said it.  That doesn’t mean I don’t use…
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    recipegirl.com

  • Maple- Tangerine Fresh Cranberry Sauce

    Lori Lange
    19 Nov 2009 | 1:00 am
    You’ve probably had it before, and more than likely it’s typical Thanksgiving fare in your house. You know… the cranberry sauce that you pry open with a can opener and then attempt to nudge it out carefully so it slithers into the serving bowl in one large, cylindrical, gelatinous blob. I grew up with the stuff, and [...]

  • Shiitake Mushroom Stuffing (from Martha Stewart Living)

    Lori Lange
    16 Nov 2009 | 1:00 am
    I don’t have the privilege of hosting Thanksgiving this year (yippee!  Hallelulah! and Phew!, right?).  Actually, I don’t really feel that way at all.  I enjoy hosting.  Being in control of the menu means I get to include all of my Thanksgiving favorites, and it’s an opportunity to rescue my ginormous dining room table from collecting dust.  [...]

  • Turkey- Cranberry Strudel with Maple Roasted Butternut Squash

    Lori Lange
    12 Nov 2009 | 1:00 am
    You may have noticed that I’ve created a couple of recipes lately using Puff Pastry. There were those Caramelized Apple Waffle Pastries, and then there were the Peanut Butter S’Mores Turnovers. Puff Pastry is so easy to work with, and it’s been a lot of fun coming up with new recipe ideas for using it. [...]

  • Pumpkin Snickerdoodles

    Lori Lange
    9 Nov 2009 | 1:00 am
    Ever since I began writing about food, I’ve had some strange sleeping habits. I have a tough time sleeping anyways but if I wake in the middle of the night, I start thinking…and thinking…and thinking. My mind is awash with ideas for blog posts or recipe creations, and I get so excited about what I’m creating [...]

  • Beans and Cornbread (from The Pioneer Woman Cooks)

    Lori Lange
    5 Nov 2009 | 1:00 am
    Admittedly, I’m not a regular reader of The Pioneer Woman’s food blog. I’ve read it more than a handful of times, and I’ve been impressed with what I’ve seen, but I don’t read it daily. Clearly, Ree Drummond is witty and fun and her personality easily shines through in her writing. She is adored by thousands (maybe millions) [...]
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    Feels like home

  • Cooking Holiday Treats is a Treat

    Tara
    18 Nov 2009 | 8:15 pm
    One of my Christmas season goals is to make special holiday treats with Gracie at least twice. Every year, we make some holiday treats and package them up to distribute to our neighbors. It’s a little token of good will, and everyone loves some extra Christmas cookies. I’m a little embarrassed to say this, but the most raved about ookie we’ve shared the last couple of years was actually a pre-made dough from the dairy case of the grocery store. The horrors! The horrors! I always get a little anxious when someone asks for the recipe, but really, there’s no shame in…

  • Sightseeing in Valley Forge

    Tara
    18 Nov 2009 | 7:53 pm
    This past weekend, Joe, Grace, and I met Christie in Valley Forge. Christie is an incredibly talented photographer who was in town for a few days and agreed to take some Christmas portraits of us. The portraits are stunning. This shot is gorgeous, but not one that made the cut for my Christmas card. Can you imagine? The other photos are even better. These photos are even better than our wedding portraits. I hope Christie intends to come into town every November for the rest of her life because my Christmas cards will never be the same. Just kidding. Actually, I’m not. After meeting up…

  • Sightseeing Fun in the Rain

    Tara
    17 Nov 2009 | 6:49 pm
    This past weekend, Joe, Grace, and I met Christie in Valley Forge. Christie is an incredibly talented photographer who was in town for a few days and agreed to take some Christmas portraits of us. The portraits are stunning, but you’ll have to wait a few days to see them. For now, though, I’ll share a couple of photos that I took while we went sightseeing in the rain. I don’t care what it is; everything we do together is fun. Rain or shine. Historical or educational or thrilling. It’s all just plain fun. And that’s all I have to say about that. But if you stop…

  • Simplifying Christmas

    Tara
    16 Nov 2009 | 8:08 pm
    A few weeks ago, Joe and I made a decision. Together. Instead of spending the week of Christmas in the car, we’re staying home. Staying home is scary and lonesome. Staying home makes me feel like Scrooge or like the Kranks. Staying home means that Joe and I will miss our respective childhood Christmas celebrations. And staying home means that Joe and I are creating Grace’s childhood Christmas memories. We’ve said since before she was born that we wanted Gracie to wake up in her own bed on Christmas morning, and this year, she will. It’s important to me, and it’s…

  • You Need My Help, Daddy?

    Tara
    15 Nov 2009 | 7:55 pm
    Disregard that it’s been a long day for all of us. We got up at 5:30 this morning. Disregard the five plus hours we spent in the car today, the four hours spent shopping at Ikea, and three restaurants in which we dined. Disregard that Grace usually goes to bed at 7:30, and it’s already past 8. Disregard the hour-long photo shoot for Christmas cards in which we smiled and posed in the misty rain. Disregard those things because they don’t matter. Grace is helping her daddy to build a shelf to hold her toys. It started with Grace standing on the shelf box but quickly progressed…
 
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    Recados Filipinos

  • Of Woks, Pancit and Stir-Fry

    Joseph
    9 Nov 2009 | 8:31 pm
    I can't believe how we haven't had any post on any kind of pancit here.Pancit is how Filipinos have assimilated stir-fry noodles. If you trust Wikipedia, the word is an abbreviated version of a Fukienese or Hokkienese (dominant language in Southern China) phrase that means 'to be cooked conveniently'--or the basic premise of the underrated culinary art called stir-frying. But before we get to the

  • Gout-Friendly Unsalted Summer Spaghetti

    Joseph
    3 Nov 2009 | 1:36 am
    My gout has left me imprisoned at home for almost a week, and so I was forced to make do with a lot of saltless, purine-less and basically, tasteless fare. If you read the literature about gout, especially coming from the internet, it can be confusing. Some say you can eat broccoli, some say you can't. Others say to avoid strawberries, others say its a good remedy. Others say apples work wonders,

  • Chicken Satay Stir-Fry

    Joseph
    25 Oct 2009 | 3:54 am
    I'm without skewers so this chicken satay had to be stir-fried. The satay gets its distinct taste from the use of peanuts. It's a dish that has different interpretations across Southeast Asia, and is believed to be an incarnation of the Mid-eastern kebab. Indonesians love it with kecap manis, so theirs is sweeter. Thais put coconut milk in theirs so it's a bit more indulgent and creamier. I

  • Poached Bosc Pears with Mascarpone Cheese

    Joseph
    25 Oct 2009 | 2:52 am
    I haven't blogged in a while. I missed this blog's first year anniversary and I have no excuses for it. To commemorate the first birthday and to celebrate our steadily rising readership, Recados Filipinos is now a dot com! So, avid reader, make sure to change your bookmarks to http://www.recadosfilipinos.com.I think the honeymoon phase of my move to Melbourne has ended, and surprisingly I am not

  • Chicken Afritada Curry Surprise!

    Joseph
    4 Sep 2009 | 2:14 am
    Apparently the idiom, too many cooks spoil the broth, is true. In this case there were just two. I was supposed to cook Chicken Afritada and went through the motions of preparing everything. I was nearly done, and was just simmering the pot when I decided to enter my room to sit out the five minutes of waiting in there when another housemate comes in to the kitchen, opens the pot, gets a whiff of
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    Tamarind and Thyme

  • ‘Gusto, Rome

    Su-Lin
    20 Nov 2009 | 11:25 am
    After a morning of church viewing, our tummies were crying out for something to eat and after a bit of disappointment at the Mausoleum of Augustus (totally covered in overgrowth and surrounded by big fences – it was a no go), I came across a big sign/map for ‘Gusto. The Graphic Foodie had recommended the place to me via Twitter and it was on my list of possible places to eat. ‘Gusto turned out to be a complex consisting of a restaurant/pizzeria, a seafood restaurant, a wine shop, a kitchenware shop, and I’m probably leaving out a few other things too. With such a vast…

  • La Matriciana, Rome

    Su-Lin
    18 Nov 2009 | 11:03 am
    We landed in a very wet Rome. By the time we’d got through immigration and collected our bags and hopped on an express train (from a pretty terrible train station, I must say) and arrived in Termini, it was dark and drizzling and the harsh lights reflecting from the wet road and the cars speeding towards you made for an unpleasant walk to our hotel. After we checked in and settled ourselves in, we heard a roar from outside and opened the shutters to see heavy rain and hail coming down! We were stuck there for a bit but as soon as it lightened, we went straight out with our umbrellas, in…

  • Gordon Ramsay Plane Food

    Su-Lin
    15 Nov 2009 | 12:45 pm
    It’s hard to believe that this meal took place over a week ago. We’re now back from our honeymoon in Rome and despite the bad weather on the first two days, the trip was fantastic. I can’t wait to go back to Italy! But before our flight out of Heathrow Terminal 5 (my first time flying out from that terminal), we had an early lunch at Gordon Ramsay’s first foray into airport feeding – Plane Food. We got a table for two located as near to the planes as possible. Looking around, it looked like most customers were of the single businessman type though I did see one…

  • Rossopomodoro

    Su-Lin
    4 Nov 2009 | 4:20 pm
    With the recommendations of both a Neapolitan and a Sardinian, a group of us girls from work headed to Rossopomodoro near Covent Garden for dinner a couple Friday nights ago. This Italian chain has received quite a sl