Sept 19.2014 – NOWFE – a taste of this year, get ready for next year

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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Few would argue this, right? New Orleans has to be one of the best foodie destinations on the planet.

So then the New Orleans Wine & Food Experience has to top the list for when to visit. Tease your palate with the video below recapping this year’s event.

Then if you want, click the other links to plan ahead for next year. NOWFE, food, wine, art and music, May 20-23, 2015.

Click for more information . . .

2014 NOWFE video  NOWFE  Receive advance notice of tix

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Tune in Tuesday for “Mom’s Date Nut Bread”

Scroll down for Eataly cooking seminars in NYC

Sept 18.2014 – Celeb chefs unwrap Italy in NYC

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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Four days. Seven seminars. Seven of Italy’s most notable chefs. Seven of NYC’s most celebrated culinary personalities.

It’s a chefs’ forum now in its 5th edition, open to the public, called Identita’ Batali, Mario - headshotGolose. And it’s all happening at La Scuola Grande at Eataly, 200 Fifth Avenue, 702.539.0204/ext 304, Oct 9-12.

“Be exposed to the latest techniques and trends that define today’s international culinary world.” Wine will be available to sip throughout the tastings.

Presenters include Mario Batali and Linda Bastianich. Each seminar $125.

Click for more information . . .

Identita’ Golose  Mario Batali  The Chew

Batali cookbooks  Bastianich cookbooks

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Tune in Friday for a look back & forward at the New Orleans fest

Scroll down for easy, creamy goat cheese cups recipe

Sept 16.2014 – Easy Creamy Goat Cheese Cups

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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Once again we find a quick and tasty dish from the good ol’ folks at GE. This is one to get the party started.

10-12 servings

8 oz log goat cheese, room temp  1 egg  1/4 c mayo  3 T chives, minced {half a pkg}  1/2 t ea salt & pepper  2 pkgs phyllo cups

Preheat oven to 350. Beat cheese, egg and mayo with a whisk or mixer until
Creamy Goat Cheese Cups creamy. Mix in chives, salt & pepper.

Place phyllo cups on a baking sheet. Spoon the cheese mixture into the cups. Bake for 20 min or until the tops are slightly brown.

Let cool at least 5 min. Serve warm or room temp.

Note . . . GE suggests snipping the chives with a scissors right into the bowl . . . I also had the egg near room temp {your choice}.

Click for more information . . .

GE  GE food blog

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Tune in Thursday for news of Mario Batali’s cooking seminars

Scroll down for news of NYC Wine & Food Festival

Sept 12.2014 – Eat. Drink. End Hunger. In NYC.

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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Going to be in NYC Oct 16-19? Lucky you because those are the dates for the mega-event, the New York City Wine & Food Festival.

Topping the list of participating chefs: Daniel Boulud, Mario Batali, Ted Allen, Emeril, Lagasse, Sunny Anderson, Morimoto, Marcus Sameulsson, Donatella Arpaia, Rachael Ray, David Bouley, Bobby Flay, Alain Ducasse, Paula Deen, Robert Irvine, Jacques Torres, Tyler Florence, Ming Tsai, Marc Forgione, and the list goes on . . . and on . . . and . . .

In addition to the boffo tastings, seminars, panels, demos, lunches, brunches and dinners, check out these highlights: Jets & Chefs, The Ultimate Tailgate hosted by Joe Namath and Mario Batali . . . Meatopia, “the world’s most famous meat festival” . . . Chocolate & Whiskey Pairing . . . Fresh and Raw, a vegan dinner . . . and Ample Hills & Brooklyn’s Best Dessert Party.

And as you dine well you also do good. That’s because 100% of the net proceeds benefit the Share our Strength No Kid Hungry campaign  to end childhood hunger in America and Food Bank For New York City.

Click for more information . . .

nycwff  Tix  Celeb chef cookbooks on Amazon

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Tune in Tuesday for the recipe for creamy goat cheese cups

Scroll down for news of The Paula Deen Network

Sept 11.2014 – New Paula Deen Network

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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It’s almost here. Chef Deen’s subscription Internet venture, “The PaulaPaula Deen show Deen Network,” debuts Sept 24.

It promises to take you “behind the scenes with Paula like you’ve never seen her before.” Unscripted shows are served up daily, featuring, recipes for southern dishes and healthy dining, game shows and lifestyle programming.

Pricing ranges from $7.99/mo to $9.99/mo. A 14-day trial period is also being offered at this writing.

Click for more information . . .

Paula Deen Network

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Tune in tomorrow for the NYC food & wine fest

Sept 9.2014 – Caramelized Peaches by Emeril Lagasse

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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This recipe is from a fascinating cookbook that represents a bit of a departure for the lovable and world renowned chef. Called “Farm to Fork: Cooking Local, Cooking Fresh,” it offers a tasty focus on the bounty of the garden, the farm, and the farmers market. 

But fear not. Emeril’s signature ways with flavor on flavor on flavor is front and center, and the NOLA influence also makes an appearance in such preps as artichokes New Orleans style, smothered shrimp and andouille, gumbo z’herbes, and cheesy Creole tomato pie.

Makes 2 cups

4 firm-ripe peaches 1 c ruby port  1/2 c sugar  4 whole cardamom pods  1 cinnamon stick {3 inches long}  1 whole vanilla bean, split lengthwiseLagasse, Emeril - Farm to Fork cb

Cut the peaches in half, remove the stones, and slice each into quarters.

In a medium saucepan over med-hi heat, combine the remaining ingredients and bring to a boil. Reduce the heat to med and cook until the mixture is somewhat syrupy, about 3 min. Add the peaches, stir to coat, and cook until they are golden and nicely coated with the syrup, 3-4 min. Discard the whole spices, and serve the peaches warm or cool.

Notes . . . Emeril says, the best peaches are those that have been left on the tree until the very last minute, allowing the sugars to fully develop . . . he suggests these peaches are so versatile they can be used in sweet and savory dishes alike, especially spooned over vanilla ice cream.

Click for more information . . .

“Farm to Fork” on Amazon  All of Emeril’s cookbooks on Amazon

Emeril’s store on Amazon

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Tune in Thursday for news of Paula Deen’s new network

Scroll down for our new e-book sale feature

Sept 5.2014 – Introducing, First Friday Foodie e-Book Sale & Freebies

Hosted & produced by Barbara J Nosek

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

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

all on Kindle, subscribers borrow for free

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Brand new feature! The first Friday of each month we’ll showcase a dozen books of foodie interest on Amazon Kindle that are either free or on sale or that can be borrowed for free by Kindle Unlimited subscribers

IN THIS INAUGURAL EDITION, WOOHOO, ALL ARE FREE {Kindle/Unlimited marked with K/U}

But since these freebies 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 offered on Kindle Unlimited

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

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Product Details     Learn more

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 Current free foodie e-books on Amazon

Current Kindle Unlimited foodie books on Amazon

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Tune in Tuesday for Emeril’s caramelized peach recipe

Sept 4.2014 – Delightful novel by foodie blogger/dining columnist

Hosted & produced by Barbara J Nosek

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

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

all on Kindle, subscribers borrow for free

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If you’re like me, you read cookbooks like fine novels. But here’s an instance where you can read a novel like a fine cookbook.

Peter Sherwood, who pens the blog “Evenings with Peter” and also serves as dining editor for Next Magazine in NYC, has given us a good read in his recentbook Kindle book, “The Murdery Delicious Hammwich Gumm Mystery: A Comedy of Terrors.” It’s a family affair, but far, far, from the usual sense of that phrase, instead dishing out a bubbling stew of fun, mayhem, intrigue, and two delectably refined main characters.

And recipes too, but I do believe like none you’ve ever seen before. The ingredients and instructions take on the darker undertones of the story in a way that is quite creative and amusing. But, indeed they are real recipes and you may well find something that inspires you to “creep” right into your kitchen.

Meanwhile, take a peek at Sherwood’s blog too, every bit as refined as his starring characters. There you’ll find personable vignettes on food, beverages, chefs, cookbooks, travel, experiences, and yes! the attendant recipes.

Click for more information . . .

“The Murdery Delicious Hammwich Gumm Mystery: A Comedy of Terrors”

Evenings with Peter  Next Magazine

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Sept 2.2014 – Georgia peach cobbler demo by Paul Deen

Hosted & produced by Barbara J Nosek

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Grab the end of peach season with this tasty dessert from renowned southern chef Paula Deen. If you want to “cook along,” have these ingredients ready . . .

1 1/2 c self-rising flour  8 T {1 stick} butter  1/2 c water  2 c sugar {1 c to Deen, Paula - peach cobbler cook with peaches, 1 c for batter}  4 c  peeled, sliced peaches  1 1/2 c milk  ground cinnamon Also: deep 9×9 baking pan

Then just click the link below to watch Paula make this dish from start to finish.

Notes . . . the video also shows you an easy peeling trick, and as well an easy slicing method . . . Chef Deen serves her peach cobbler with a nice big scoop of vanilla ice cream.

Click for more information . . .

Peach cobbler demo ♦ Paul Deen website

Chef Deen’s books on Amazon

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Tune in Thursday for news of a foodie novel with recipes

Tune in next Tuesday for a peach recipe by Emeril 

Aug 29.2014 – Celeb mentoring

Hosted & produced by Barbara J Nosek

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 Wow,wow, wow. Can you imagine being mentored by some of the topmost chefs in the world??? It could happen.

Jérôme Bocuse, Thomas Keller and Daniel Boulud are expanding and renaming their Bocuse d’Or USA Foundation, originally established solely to Bocuse chefstrain contestants for the US team in the Bocuse d’Or competition. Now however, under the name, ment’or BKB Foundation, it will offer grants and programs for aspiring young culinarians.

Chris Hastings will helm the grants program and Yung Yun {shown above with Boulud, Keller & Bocuse} will serve as executive director. Participating chefs will come from the Culinary Council that includes such luminaries as Grant Achatz, José Andrés, Paul Bartolotta, John Besh, Tom Colicchio, and Emeril Lagasse.

Click for more information . . .

ment’or  Bocuse d’Or  Boulud & Keller cookbooks in our store

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Tune in Tuesday for Paula Deen’s Georgia peach cobbler recipe