March 27 – cooking school coming to a place near you {maybe}

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents

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Save 20% on Lidia Bastianich books & DVDS  through 06.30 on the PBS site, enter code KITCHENEXPLORERS at checkout

Save 20% on selected KitchenAid items through March 30

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Oh, this was fun. “Taste of Home,” which we know as a magazine that shows us how to make top notch comfort food, is now doing that same sort of thing in a different way – as live cooking school events across the country.

And there was a lot to love there. Such as: the chef/host who was quite the entertaining showman, the Show Guide that let you follow along as the recipes were prepared on stage, the bonanza of other recipes plus kitchen and cooking tips that were also in the Guide, and then as well the vendor booths and raffle prizes.

If you opt for VIP admission, you’ll also receive a goodie bag with a ToH cookbook plus coupons, offers, and a free digital sub. For the school I attended this was priced at $40 while general admission was $15.

Scroll down on the school page for a window where you can enter your zipcode to see if one of the live events will be taking place near you. There’s also a link on this page for the school’s online classes.

Click for more information . . .

Taste of Home Cooking School Taste of Home Cookbooks

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Next: ToH recipe for Brownie Batter Dip  Below: celeb chef buzz

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March 26.2015 – More celeb chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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DEAL CONNECTIONS . . . {may be limited time offers}

Save 20% on Lidia Bastianich books & DVDS  through 06.30 on the PBS site, enter code KITCHENEXPLORERS at checkout

Amazon has rounded up these savings in Home & Kitchen

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 Dan Barber, notable for his Blue Hill restaurants in New York and his groundbreaking book {in more ways than one} “The Third Plate” was among other chefs recognized by ProChef SmartBrief for his  dish that “stirs unpearled barley, buckwheat groats and spelt into a rice-free risotto” in the their newsletter story about the growing culinary trend of working with ancient grains.  Blue Hill

 The same feature also put the spotlight on Daniel Humm of Eleven Madison Park  in NYC who “crisps emmer in hot oil to use as a garnish for salads and vegetables.”   Eleven Madison Park

  The Mario Batali Foundation (MBF) returns to Las Vegas for Swing Session Las Vegas Celebrity Golf Classic, June 5 & 6. Proceeds benefit the foundation whose mission is to ensure that children are well read, well fed and well cared for. Festivities include Burgers in the Bunker on Fri at B&B in the Venetian, the famed Swing Session Celebrity Golf Classic on Sat at Cascata in Boulder City as celebs and celeb chefs will gather for a day of gourmet food and golf, and then the 19th Hole at Carnavino in the Palazzo where “guests will sample the restaurant’s brand of superior hand selected dry aged prime beef, paired with opulent Italian wines, all while mingling with celebrity chefs and TV personalities.”   Tickets

 Meanwhile, here’s chef Batali’s step by step video for making awesome whipped cream.  Video

 Michelin-starred Chef Julian Serrano has unveiled some menu highlights for Lago opening next month at Bellagio in Las Vegas, with a focus on Italian-esque small plates such as raw seafood from Cedro-Marinated Shrimp to succulent Tuna served with blood orange and Shrimp-Stuffed Calamari,  plus larger selections from the Piatti Grandi section of the menu, perhaps the One-Pound Bone-In Rib Eye or Whole Roasted Suckling Pig. Also pasta and pizza, vegan and vegetarian options.  Bellagio

 Did you see marquee chef Charlie Palmer prepare his tantalizing 30-Minute Beef Stew on NBC’s “Today Show”? Maybe didn’t get it written down? Cheers, here it is. And isn’t it nice to see such an upscale chef sharing a wonderful downhome recipe that we can actually recreate in our own kitchens.  Recipe

 Renowned Chicago chef Rick Bayless is hitting the road with his new book, “More Mexican Everyday: Simple, Seasonal, Celebratory,” full of illustrated recipes and chefly guidance. You’ll also find “time-saving tips, slow cooker recipes, special soups, salads, quick moles, adobos, ‘secret weapon’ ingredients, desserts and so much more.”  Rick on tour

 Paula Deen has a new game where you can “play your way through Paula’s journey to mix and match ingredients from hundreds of Paula’s recipes, become the top home cook and even open your own virtual restaurant . . . challenge yourself in 40 levels with 200 puzzles, cooking along with Paula in her studio kitchen and her famous restaurant, The Lady and Sons, connect with friends to earn daily prizes, and compete for top positions on leaderboards.”  Download

 Joël Robuchon has intro-ed a new 18-course menu for spring, first presented at the chef’s place in Bordeaux, in his self-named restaurant at MGM Grand in Las Vegas. Called by Robuchon himself “one of the greatest menus I have ever created,” it begins with four “services,” each consisting of three small, savory plates. Next guests will indulge in a traditional main course, including Chateaubriand and the chef’s famous mashed potatoes, and a selection of desserts, featuring the mignardises trolley with more than 40 types of decadent petits fours and chocolates. $445, wine pairings upon request. Joel Robuchon at MGM

Click for more information . . .

“The Third Plate” “More Everyday Mexican” 

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Next: cooking school, maybe near you?  Below: Rick Bayless “hot” shrimp recipe

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March 24.2015 – Rick Bayless shrimp recipe – for those who like it hot

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents

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Some like it hot. Would that be you? Then Rick Bayless’ “Achiote Seared Shrimp with Quick Pickled Onions” serves up an easy way to indulge that passion.

The tasty prep is hot in temp, hot in spiciness, and hot in today’s fave fresh flavors. The recipe was featured in Season #5 of the chef’s PBS TV series, “Mexico: One Plate at a Time” – which just moved into  #10 on March 21.

Serves 4

1/2 small pkg {3 1/2 oz} prepared achiote paste such as Yucateco, La Anita or Marin brand  2 garlic cloves, peeled & roughly chopped  1/4 c fresh orange juice  1/4 c fresh lime juice  1 T vinegar  salt  1 1/4 lb {about 24 pcs} large shrimp, peeled, leaving tail and final segment intact

Onions: large red onion, thinly sliced  small habanero chile, stemmed, seeded and thinly sliced  1/4 c fresh lime juice

Finishing: 3 T olive or vegetable oil  roughly chopped cilantro or parsley

Marinate the shrimp. Break the achiote paste into a blender jar and add the garlic, orange and lime juices, vinegar and 1/4 t salt. Blend until smooth. PourBayless, Rick - headshot over the shrimp, cover and refrigerate 30 min.

In a small bowl, combine the onion, habanero (or as much of it as you think you’ll like), lime and 1 scant t salt. Cover and let stand until the shrimp is ready. (If working ahead, the onions may be stored in the refrigerator, covered, for several days.)

In a 12-inch skillet, heat the oil over med-hi. Using a slotted spoon, scoop the shrimp out of the marinade and into the hot oil, leaving behind as much marinade as possible. Stir-fry until the shrimp is just cooked through, about 3 min. Scoop onto a serving plate, pour all of the marinade into the skillet, and stir continuously until the mixture thickens, 2 to 3 min.

Thin the sauce with a little water until it’s the consistency of a cream sauce. Spoon the sauce over the shrimp. Sprinkle with chopped cilantro or parsley and serve with the pickled onions.

Click for more information . . .

Series  PBS  Rick Bayless

Rick Bayless cookbooks 

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Next: even more chef buzz  Below: Food & Wine mini videos

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March 20.2015 – Rick Bayless’ PBS series returns tomorrow

 Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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Celebrated chef Rick Bayless showcases his awesome ways with Mexican cuisine on PBS as his series enters its 10th season on March 21. Called “Mexico: One Plate at a Time,” it will focus this year on “the vibrant food scene and burgeoning chef movement in Mexico City.”RB_index_Rick

This is pretty cool. The renowned chef will visit restaurants in 16 boroughs in the capital, taking us along to discover “evolving cuisine and ancient culture.” Local artisans will add to the scene as he journeys through the country.

Each episode will intro an innovative restaurant whose chef will prep a Product Detailsproprietary dish. And this is great – back in his home kitchen in Chicago Bayless will “show how these sometimes complex restaurant dishes of Mexico City can be prepared as everyday dishes for the American kitchen.”

One thing I just love about this show – it brings home a concept that often has too low a profile and that is that Mexican food is absolutely equates to a complex cuisine. Case in point, check in Tuesday for a Bayless recipe for a Hot dish, and you can take that three ways.

Click for more information . . .

Series  PBS  Rick Bayless

Rick Bayless cookbooks

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Next: Bayless’ hot shrimp recipe  Below: foodie mini-videos

Amazon homepage ♦ Kindle readers

 

March 19.2015 – Did you know about these foodie mini-videos?

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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DEAL CONNECTIONS . . . {may be limited time offers}

Deep discounts/warehouse deals in kitchen & dining

Free shipping from Mario Batali’s Eately on orders over $20 {LTO}

Final price reduction on Titleist/Scotty Cameron golf club on ebay - ends Friday

Weider Total Body Works 5000 Gym, list $299.99, pay $171.73 or less

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Here is yet another reason to love “Food & Wine” magazine. This perk is found on the website in the form of short videos in a series called waffled hashbrowns“Mad Genius Cooking Tips” – more than just demos, they’re actually clever solutions to this and that.

The featured entry when I checked in recently involved cooking your hashbrowns in a waffle iron, genius indeed. They were crispy and even stylish {aaaaack, why did I ever give away my waffle iron}.

Others available at that time showed how-tos for creating a bacon weave, ripening bananas, making heart-shaped cupcakes, and more. Btw, if the video you want doesn’t have an arrow for “play,” see if it might be already in the window just under the main one.

Click for more information . . .

Mini videos  Food & Wine  F&W cookbooks

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Next: Catch up with the Rick Bayless show  Below: chile muffins recipe

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March 17.2015 – Chile muffins with pinon nut butter recipe

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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DEAL CONNECTIONS . . . {may be limited time offers}

Save 20% on Lidia Bastianich books & DVDS  through 06.30 on the PBS site, enter code KITCHENEXPLORERS at checkout

Amazon says these are the most popular products ordered as gifts for Home & Kitchen

Weider Total Body Works 5000 Gym, list $299.99, pay $171.73 or less

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Two cheeses, fresh corn and green chilies add wondrous dimensions of flavor here and the nut butter is the icing, so to speak, on these little cakes. Thanks to Santa Fe School of Cooking for this fine recipe.Product Details

Btw, the recipe also accommodates those with a hardier palate by offering a jalapeno substitution. And if you have trouble finding ingredients, such as the blue cornmeal, or other components for southwest cooking, hooray, the site features an online market.

Meanwhile the school offers not only classes and demos but also restaurant walking tours. You’ll also find a virtual tour of the school on the site.

Makes 1-1/2 to 2 dozen

3/4 c. softened butter  1/2 c. sugar  5 eggs  1/2 c. milk ♦ 1 c. corn  1 c. Jack cheese, grated  1 c. cheddar cheese, grated  3/4 c. diced green chile or 1/4 c. minced jalapeño  1 c. all-purpose flour  1 c. blue cornmeal ♦ 2 t. baking powder (at high altitude)  1 t. salt

Piñon Nut Butter: With a wooden spoon, cream 1 stick softened butter, 1 T. honey, salt to taste . . . pulse 1/2 c. toasted piñon nuts until fine {not paste} and stir into butter mixture . . . if storing, roll into plastic wrap and refrigerate or freeze for up to several weeks.

Preheat oven to 375°. Grease muffin tin or use paper muffin cups.

Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until well combined. Add the corn, cheeses and chile, and combine well. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend well. Pour into the muffin tin and bake until just firm, about 25 minutes. Serve warm with Piñon Nut Butter.

Note . . . this is a natural alongside your fave chili, also great at breakfast or brunch with, e.g., huevos rancheros

Click for more information . . .

Santa Fe School of Cooking  The school’s cookbooks 

SFSoC online market

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Next: F&W mini videos  Below: a veggie cookbook for all

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March 13.2015 – add this to the great veggie book options

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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DEAL CONNECTIONS . . . {may be limited time offers}

Save 20% on Lidia Bastianich books & DVDS  through 06.30 on the PBS site, enter code KITCHENEXPLORERS at checkout

Weider Total Body Works 5000 Gym, list $299.99, pay $171.73 or less

Amazon has rounded up these savings in Home & Kitchen

Final price reduction on Titleist/Scotty Cameron golf club on ebay

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The highly revered chef of the award-winning Miller Union in Atlanta has published an awesome tome called “Root to Leaf: A Southern Chef Cooks Through the Seasons.” As the name imples it’s not only a showcase for veggieProduct Details dishes but as well brings the nose-to-tail concept of the meat world into the produce realm.

Beard-nominated chef Steven Satterfield “embodies an authentic approach to farmstead-inspired cooking, where braising, pickling, preserving and canning are often incorporated into everyday cuisine. His trademark is simple food, and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.”

Amazon also says, “Everyone will find something here from the omnivore to the vegan.” 175 recipes, list $45.00, Kindle $19.99, hardcover price varies.

Click for more information . . .

“Root to Leaf”  CCC Dieter’s Resource Page  Miller Union

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Next: chile muffins with pinon nut butter  Below: celeb chef buzz

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March 12.2015 – Celeb chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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Amazon says save here on Easter gifts in home & kitchen

Final price reduction on Titleist/Scotty Cameron golf club on ebay

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 The Inn at Pound Ridge by Jean-Georges Vongerichten is celebrating Restaurant Week with a $20 3-course lunch and I can tell you if I was in Hudson Valley I’d be there completing my selections with the salted caramel hot fudge sundae . . . now through March 22. Reservations

 Paula Deen and husband Michael are celebrating their anniversary this weekend and are foregoing the restaurant scene for a romantic dinner at home, and she’s sharing. Menu & recipes

 Pre-order is now available for ”More Mexican Everyday: Simple, Seasonal, Celebratory” by renowned chef Rick Bayless, who says the book is all about teaching at-home chefs how to “cook for the sheer pleasure of it” . . .  releasing April 27. Pre-order

 Daniel Boulud’s Bistro Moderne in Miami is featuring the cuisine of Veneto, Tuscany and Piedmont in a 4-courser paired with Italian wines, March 19, $85. Reservations

 It’s not at all surprising that an innovative program to drastically reduce waste is the brainchild of Dan Barber, chef/owner of the two Blue Hill restaurants in New York and author of “The Third Plate” . . . ProChef SmartBrief reports that for the month of March the NYC place will transform into WasteED where scheduled chefs including April Bloomfield, Daniel Humm, Mario Batali, Sean Brock, and Alain Ducasse will create $85 prix fixe dinners “devised from leftovers like stems, peelings, rinds and bones.” Reservations  “The Third Plate”

   Emeril Lagasse is celebrating 25 years at Emeril’s New Orleans by sharing some of his prize recipes. You can also of course join the foodie fun right at the restaurant which will be serving special anniversary dinners through March 25. Emerils

 Two James Beard Foundations dinner, two celeb chefs. Alton Brown will host the Chef Awards at the Lyric Opera in Chicago on May 4. And Carla Hall will do the honors at the Book, Broadcast & Journalism Awards on April 24 at Pier Sixty in NYC. James Beard Foundation

 Lidia Bastianich is offering a 20% discount on books and book sets now through 06.30 on PBS. Be sure to enter KITCHENEXPLORERS at checkout.  PBS shopping site

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Next: A cookbook for today  Below: Batali’s caramel sauce video

Amazon homepage  Kindle readers

 

 

March 10.2015 – Watch Mario Batali’s caramel sauce video

Hosted & produced by Barbara J Nosek

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and NEW quit smoking 99 cents

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DEAL CONNECTIONS . . . 

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You can of course buy a pretty decent caramel sauce. But chances are it won’t be as beautiful and rich as this one. Watch as chef Batali hosts pastry chef Meredith Kurtzman from his restaurant Otto in a video that takes you step by step through the process.

Btw, you can also sign up for his newsletter on this page. And his homepage lists additional videos. Links below.

Click for more information . . .

Video  Mario Batali  Chef Batali’s cookbooks

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Thu: celeb chef buzz  Below: e-book deals, some possibly still available

Amazon  Kindle readers

March 6.2015 – First Friday Foodie e-Book Deals

Hosted & produced by Barbara J Nosek

Author of e-books on dieting 0.99 – $3.99 and biz writing $3.99 and NEW “quit smoking 0.99

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DEAL CONNECTIONS . . . 

$20 off Kindle Reader

Amazon says these are most-wished-for in kitchen & dining

NEW - Golfer? – see my Scotty Cameron Titleist Teryllium Newport Te13 Golf Club on ebay

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Here’s this month’s showcase of book deals of foodie interest on Amazon Kindle

Even if you don’t have Kindle Unlimited to borrow for free, many of the K/U books are quite inexpensive

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

All deals are as of today, though some may extend indefinitely

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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Click for more information . . .

Current free foodie e-books on Amazon

Current Kindle Unlimited foodie books on Amazon

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Tue: Mario Batali demo  Below: the NOWFE scoop