Easy shopping during our Holiday Hiatus, 2014

Hosted & produced by Barbara J Nosek

Deals in Amazon’s Home Store through Dec 22

Year End Deals on Amazon – clearance, overstock & markdowns – variously through Dec 31

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Scroll down to find a tasty array in our foodie-friendly online stores, all linked to the power of Amazon -  simplified shopping for food, wine, cookbooks or kitchen gifts or goodies for the holiday table.

And that means a vast selection that can be “tamed” by lots of search choices. At the very end is the general Amazon site. Happy shopping!

And, Happy Holidays right on through New Year’s Day!

CCC Book Store  Cookbooks mostly from celebrity chefs, but also others of interest

CCC Gift Store  Celeb DVDs, Kitchenware, Food, Beverages & Appliances  

Chocolate Shop  So many ways to have decadent chocolate

Cheese Shop   Gift baskets, specialties, Cheese of the Month Club, ethnic assortments, accessories

Sweet Shop  Celeb chef items, Gift assortments in festive packaging, top brands

Wine Shop  Customize by grape, origin, vintage, price, rating, and more, plus wine accessories, glasses, books, and magazines

Kitchen Appliances & Furniture  Celeb chef items, plus many good deals on everything from hand blenders to compact refrigerators

Foodie Magazine Subcriptions   Celeb chef, top rated, ethnic, and specialty publications plus magazine accessories

Warehouse deals on kitchen items  Bakeware, cookware, utensils, appliances, furniture and more

Amazon Gift Card Store   So many possibilities in so many categories

Foodie Gift Cards   Restaurants, retail, and more

Gift cards to use on Amazon  Prices range from 15 cents to $2,000, many ways to choose, four ways to send

Click for more information . . .

Amazon

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See you back right here on Jan 2 with recipes for leftovers from celebs & others

And be sure to check in Jan 8 when we debut an exciting new feature!

Dec 12.2014 – Lemon Mousse by Martha Stewart

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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There’s always room for . . . lemon mousse!Even after, or in fact maybe because of, a heavy holiday meal this refreshing dessert might be just the right kind of capper. This prep from Martha Stewart’s cookbook “Dinner at Home” is easy on the shopping list, easy on the cook.

4 servings

4 large eggs  2/3 c sugar ♦ 2/3 c fresh lemon juice {from 2-3 lemons}  1 c heavy cream, well chilled

Stir together eggs, sugar and lemon juice in a medium saucepan. Cook overStewart, Martha - headshot med-lo heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 min. Raise heat to med; continue to cook, stirring constantly, until mixture is thick enough to coat the back of the spoon, about 5 min.

Strain through a fine sieve, pressing with a flexible spatula, into a metal bowl. Cover with waxed paper or plastic wrap, pressing directly on the surface ofProduct Details the mixture. Refrigerate until well chilled, 40-45 min.

Whisk heavy cream in a metal bowl until soft peaks form. Gently fold cream into lemon mixture with a flexible spatula. Cover tightly with plastic wrap, and refrigerate at least 30 min {or up to two days} before spooning into dessert cups.

Click for more information . . .

Martha Stewart  “Martha Stewart’s Dinner at Home” 

Stewart’s other cookbooks

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Tune in throughout our Holiday Hiatus for so-easy shopping options

Click here or scroll down for Jean-Philippe Maury’s Dark Chocolate Truffles recipe

Dec 11.2014 – Dark Chocolate Truffle recipe by world renowned chocolatier Jean-Philippe Maury

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Today’s deals in Home & Kitchen on Amazon

{Deals expire variously from within hours to the end of the month}

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We are so honored to share a recipe from this first class and ever so personable pastry chef, a member of Team USA that brought home to gold from the World Pastry Team Championship in 2002, two years later coached the gold-winning Team USA  at the same competition, and is also the long-time exec pastry chef at Bellagio in Las Vegas. This confection, from Iean-Philippe Maury’s tasty array of truffles, he identifies as semisweet

Makes 80

1 c heavy cream {35% milkfat}  3 1/2 T butter  10 oz chocolate {55% cocoa}  1/2 lb coating chocolate {55% chocolate  1/2 lb cocoa powder

Prepare ganache: Heat cream in saucepan until it begins to boil. Put the chocolate in a bowl. Pour cream over chocolate. With a large spoon, mix in a small circle in the center of the bowl. Continue mixing only in the center until the chocolate is melted. When the chocolate mixture is between 85 and 100Chocolate Cocoa Truffles - Small degrees F, add butter at room temp. Continue mixing in the same way. Cover with a lid. Leave 12 hours at room temp.

Make truffles: Fill pastry bag with ganache and pipe into small  balls on parchment paper. Let truffles sit in refrigerator for 30 min. Put some cocoa powder on your hands to avoid sticking. Then roll truffles in hands to give them a round shape.

Coat truffles: Melt the coating chocolate to 92 degrees F either in a microwave or Bain-Marie. By hand, coat the truffles with coating chocolate and let them crystalize. After they crystalize, coat them again in the coating chocolate and dip in cocoa powder. Keep refrigerated until 1/2 hr before seving.

Note . . . or of course you could just order from chef Maury {see inset}.

Click for more information . . .

jpchocolates.com ♦ Chocolate cookbooks {customizable search}

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Tune in tomorrow for Martha Stewart’s lemon mousse recipe

Click here or scroll down for Jamie Oliver’s party appetizer

Dec 9.2014 – Jamie Oliver’s party dish, Turkey Tonnato

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Price reduced on my clown collection on ebay

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This dish from Jamie Oliver is tasty of course, but comes with an extra perk. If you decorate it as he does, and that’s so easy to do, it becomes a piece of art for the appetizer table.

Party size

4 fresh red chilies  4 anchovies  2 T small capers ♦ 1 T red wine vinegar  4 T extra virgin olive oil  2 T quality tinned tuna, in oil  2 heaped t Hellmann’s Real Mayo  cayenne pepper  1 lemon ♦ sea salt  freshly ground black pepper ♦ 800 g free-range cooked turkey breast, ask your butcher to slice it very finely for you  60 g rocket {See notes}

Prick the chilies with a knife, then hold them over a direct flame on the hob (that is, stovetop, or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.

Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chilies. Halve, de-seed and finely slice them lengthways, then add to the bowl. Mix well.

Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon Jamie Oliverof the dressing from the anchovies and chilies. Taste and season with salt and pepper, if you think it needs it.

Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it’s time to get retro – lay over the anchovy fillets in neat vertical lines, then place the chilies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.

Notes . . . 800 grams is a little over a pound and a half . . . 60 grams is a little over 2 oz . . . rocket is a peppery green favored by English chefs, and on the good chance you can’t find it, sub arugula or watercress, and you can see that he cuts this into small pieces

Click for more information . . .

Jamie Oliver  His cookbooks  His kitchenware

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Tune in Thursday for chocolate genius Jean-Philippe Maury’s truffles

Click her or scroll down for book deals that may still be available

 

Dec 5.2014 – First Friday Foodie e-Book Deals

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Here’s this month’s showcase of books of foodie interest on Amazon Kindle that are free, on sale, or on Kindle Unlimited

All deals are as of this date

Any can be limited time offers – be sure to check pricing before ordering

Below this month’s featured books you’ll find links to the whole list of Amazon’s foodie books that are either free or on Kindle Unlimited

{Note that all transactions are solely between the seller and buyer}

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TOTALLY FREE ON KINDLE

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ON SALE FOR 99 CENTS ON KINDLE

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FREE TO BORROW ON KINDLE UNLIMITED

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Click for more information . . .

 Current free foodie e-books on Amazon

Current Kindle Unlimited foodie books on Amazon

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Tune in Tuesday for a Jamie Oliver recipe

Click here or scroll down for gifts by Wolfgang Puck

Dec 4.2014 – Who do you know that would like a gift by Wolfgang Puck?

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Like clowns or know someone who does? – Click to see my ebay listing

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Did you know that Wolfgang Puck has a fine array of food and kitchenPuck, Wolfgang - headshot items on Amazon?

And those of you who shop my stores linked to Amazon {and thank you!} know that they are so easy to use, with so many ways to customize your selections.

Here are some ways to start your shopping trip . . .

Kitchen Cookware Sets

Electric Griddles

Rice Cookers

Cook’s Tool & Gadget Sets

Kitchen Small Appliances

Rotisseries & Roasters

Slow Cookers

Pressure Cookers

Hand Blenders

Block Knife Sets

Single-Serve Coffee Cups

Packaged Vegetable Soups

Single-Serve Coffee Pods

Packaged Tomato Soups

Wolfgang Puck cookbooks

And remember, for the kitchen items you can further narrow your search by such factors as material, capacity, reviews and more 

Click for more information . . .

Amazon main page  Wolfgang Puck store on Amazon

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Tune in tomorrow for First Friday foodie book deals

Click here or scroll down for chef Vongerichten’s bitter chocolate sorbet

Dec 2.2014 – Bitter Chocolate Souffle by Jean-Georges Vongerichten

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Amazon’s Cyber Monday deals week – many categories

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How to make the dessert section of your holiday table sing an aria? Combine fine chocolate and a world renowned chef’s talents with a dash of ever-so-easy! The chef is Jean-Georges Vongerichten and the dish is from his cookbook, “Cooking at Home with a Four-Star Chef.” And . . . you might be surprised by his chocolate recommendation {see Note}.

4 servings

Equipmment: ice cream machine  Sorbet: 2 c water  1 vanilla bean or 1 t vanillla extract  3/4 c cocoa powder  1/2 c sugar

Bring the water to a boil, then cool slightly. Split the vanilla bean and scrape the tiny seeds from half of it; save the remaining bean, wrapped in aluminum foil, for another use.

Combine the seeds or extract in a bowl with the cocoa, sugar, and water, and whisk until well blended. Strain into another bowl and chill; you can keep the mixture refrigerated for a few days.Product Details

Freeze in an ice cream machine according to the manufacturer’s instructions. Eat as soon as possible.

Notes: his top choice for chocolate here is Valrhona {oh yeah}, but then he says or “Hershey’s {or another brand if you don’t have either}” . . . the chef also tells us that since this is so low in fat it has a very limited storage life, which is why he recommends enjoying it right away, right from the machine.

Click for more information . . .

Vongerichten    “Cooking at Home with a Four Star Chef” 

All his other cookbooks on Amazon

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Tune in Thursday for great gifts by Wolfgang Puck

Click here or scroll down for a fascinating foodie book

Nov 28.2014 – Book takes you into the classroom at Le Cordon Bleu/Paris

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

Amazon’s Cyber Monday deals good through Dec 6 – many categories

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We discovered at least two things in Kathleen Flinn’s book, “Burnt Toast Makes You Sing Better.” One, she grew up with a passion for food that shaped a dream to attend Le Cordon Bleu in Paris, and two, she has a heck of a knack for telling the tale with insight and humor.

In her sequel, “The Sharper Your Knife, the Less You Cry,” she follows Product Detailsthat dream and takes us along with her.We are there as she and her fellow students embark on a journey of hard lessons and fun times through the school’s Basic, Intermediate and Superior programs.

The big benefit for us of this virtual experience is the scope of techniques and cooking tips we learn along the way – in fact as you’ll discover, even the title is a cooking tip. And of course there are the recipes, some from family, some from friends, some seemingly from or inspired by the school – we’ll share in future posts.

Click for more information . . .

“The Sharper Your Knife the Less You Cry”

“Burnt Toast Makes You Sing Good” 

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Tune in Tuesday for chef Vongerichten’s Bitter Chocolate Sorbet recipe

Click here or scroll down for Giada’s Frittata recipe

Nov 25.2014 – Giada’s Caprese Frittata

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Leave it to Giada de Laurentiis to treat us to such an inspired idea, using the trio of good stuff in the classic salad and repurposing it all into a flavorful frittata. This recipe comes from Giada’s weekly online newsletter, and you’ll find a link below where you can sign up.

Serves 4

2 T extra-virgin olive oil  1 c cherry tomatoes, sliced into rounds  ½ t kosher salt, divided  7 large eggs, at room temp  ¼ c heavy cream, at room temp ♦ ½ c basil leaves, roughly chopped  ½ c diced mozzarella

Preheat the broiler to high and place the oven rack in the middle of the oven. Heat an 8-inch ovenproof, nonstick skillet over medium heat. Add the olive oil and tomatoes. Season the tomatoes with ¼ teaspoon salt and cook until they are soft and beginning to fall apart, about 4 minutes.
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Meanwhile, whisk the eggs in a large bowl. Add the heavy cream, basil, and remaining ¼ teaspoon salt and whisk together until light. Pour the egg mixture over the tomatoes, sprinkle with the mozzarella, and cook for 2 minutes. Using a rubber spatula, loosen the cooked eggs from the sides and bottom of the pan and tilt the pan to allow the raw egg to run underneath. Cook another minute and repeat. Place the whole pan under the broiler and cook for 5 to 6 minutes or until the eggs are just set. Slide the frittata onto a board, slice, and serve.
Notes . .  . An easy, tasty dish for a holiday brunch or lunch . . . or as Giada suggests, it can also be a quick and easy dinner, served with an arugula salad

Click for more information . . .

Giada ♦ Sign up for her newsletter ♦ Her cookbooks

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Tune in Friday for the scoop on a fascinating foodie book

No post on Thursday – Happy Thanksgiving!

Click here or scroll down for news of celeb chef Jamie at sea

 

Nov 21.2014 – Cruise on into Jamie Oliver’s new restaurant

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

and “Be a Better Business Writer in Nine Easy Steps” at $3.99

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Celeb chef Jamie Oliver is scheduled this very month to launch a new restaurant, Jamie’s Italian, aboard the Royal Caribbean cruise ship, Quantumquantum of the Seas. The tasty plan: “provide holidaymakers with relaxed dining and a taste of rustic Italy while thousands of miles away.”

What’s on the menu? Oliver’s renowned pasta from scratch and all the classic fish dishes, including prawn linguine, baked salmon, and then a convergence of the two in seafood bucatini.
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The new ship also features the Royal Esplanade lined with boutiques, restaurants and nightlife and The Via, home to a wine bar and luxury shops, and as well Jamie’s restaurant. Guests can also rev up at the Vitality Fitness Center and wind down at the Vitality Spa.

Btw, Jamie also has a new cookbook, “Jamie’s Comfort Food,” published just this past Sept. And tune in Dec 9 for his colorful party dish, Turkey Tonnato.

Click for more information . . .

Jamie Oliver  Quantum  ♦ Jamie’s Comfort Food  His other cookbooks

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Tune in Tuesday for a great holiday brunch dish, Giada’s Frittata

Click here or scroll down for news of a new foodie school