March 5.2015 – The NOWFE scoop

Hosted & produced by Barbara J Nosek

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

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DEAL CONNECTIONS . . . 

Amazon says save 25% and more now on home and kitchen right here

My “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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

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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. It’s a bonanza of food, wine, music and art.

Click the links below for information about this year’s edition, May 20-23. Special guests include John Besh, Susan Spicer and Shun Li.

Click for more information . . .

NOWFE  Tix 

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Fri: March e-book deals  Below: maple glazed root veggies recipe

March 3.2015 – Maple glazed root vegetables with orange and thyme

Hosted & produced by Barbara J Nosek

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

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

Paula Deen deals

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

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This is good and good for you. Pretty much what we’d expect from the groundbreaking book, “The Nourished Kitchen” by Jennifer McGruther.

Product Details

The author tells us it’s “support for time-honored ways in farming, cooking, and eating and finding a place for fat and lean, animal and vegetable, raw and cooked.” This movement, she adds, “honors the connection between the foods we eat, how we prepare these foods, and where they came from.”

If this is your kind of book you may also enjoy ”The Third Plate” by Dan Barber. Links for both follow.

Serves about 4

2 T clarified butter 1 lb carrots, peeled and cut into matchsticks  1 lb parsnips, peeled and cut into  matchsticks  2 T maple syrup  1/2 c orange juice  2 T chopped fresh thyme  finely ground unrefined sea salt

Melt the butter in a wide skillet over med heat. Toss the carrots and parsnips into the hot fat, decrease the heat to med and fry for 10-12 min, stirring from time to time, until the edges of the vegetables begin to caramelize.

Stir in the maple syrup and orange juice and continue cooking until the liquid is evaporated, about 2 min. Turn off the heat, sprinkle with thyme, and season with salt. Stir once more, then serve.

Note . . . McGruther says she often serves this dish “for breakfast with fried eggs and thick slabs of bacon though it also does well as a side dish with roasted chicken or pork”

Click for more information . . .

“The Nourished Kitchen”  ”The Third Plate”

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Thurs: NOWFE time  Below: More about “The Nourished Kitchen”

 

Feb 27.2015 – Smart book, smart recipes

Hosted & produced by Barbara J Nosek

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

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DEAL CONNECTIONS . . . 

Amazon says save 25% and more now on home and kitchen right here

My “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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

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Here is a book that we may not just want, but as well may actually need. Called “The Nourished Kitchen,” it does a fine job of reconnecting us with “traditional foods.”

What does that mean? Author Jennifer McGruther tells us it’s “support for time-honored ways in farming, cooking, and eating and finding a place for fat andProduct Details lean, animal and vegetable, raw and cooked.” This movement, she adds, “honors the connection between the foods we eat, how we prepare these foods, and where they came from.”

The recipes are by no means of the dieting variety, and though a broad range of vegetables and grains are called into play, so are seasonings, bacon, butter and lard. Meat and fish tend to be roasted, soups and salads are quite hearty, and honey is a favored sweetener.

This book that brings the best of yesterday into today is a great companion to another book we featured a few months back, and that was “The Third Plate” by Dan Barber. Links for both follow.

Click for more information . . .

“The Nourished Kitchen”  The Third Plate”

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Tues: tasty recipe from this book  Below: celeb video

 

Feb 26.2015 – Here’s the beef plus beefy video presented by Mario Batali

Hosted & produced by Barbara J Nosek

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

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DEAL CONNECTIONS . . . 

Amazon says save 25% and more now on home and kitchen right here

My “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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

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I had the pleasure of attending a dinner and presentation by the Mexico Beef Exporters Association and it was quite the eye opener. For example:  ”each facility has a range of experts who carefully supervise and facilitate the feeding process {where the cattle} are fed with mixed corn based supplies that will have a positive effect on the colour, taste, marbling and quality of our final product” . . .  ”all of Mexican Beef’s products have passed strict national and international safety standards, have several certifications and are all approved by international regulations.”

And I love this: “Mexico Beef takes pride in keeping our practices green to ensure maximum recycling and efficient use of all our waste.” Much more on the site, linked below.

The dinner, btw, was prepared by El Segundo Sol at Fashion Show mall in Las Vegas, with the star of the show a grilled Mexican short loin. Everything was excellent but the personal surprise was the flan. I hate flan. But, oh my, what did they do to this one? It was so good, bordering on addictive and I can hardly wait to have it again.

Meanwhile, check out this video from Mario Batali’s site on how to “Finish a Braise.” Link below.

Click for more information . . .

Mexican beef  beefy video  Mario Batali  Batali’s cookbooks

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Fri: essential foodie book  Below: versatile recipe

 

Feb 24.2015 – Provençal Tomato Spread recipe by author/Le Cordon Bleu grad

Hosted & produced by Barbara J Nosek

Author of e-books on dieting {99 cents to $3.99}business writing {$3.99}and NEW “quit smoking {99 cents}

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DEAL CONNECTIONS . . . 

Amazon says save 25% and more now on home and kitchen right here

My “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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

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We first met Kathleen Flinn in her book, “Burnt Toast Makes You Sing Better,” a tale that revealed her dream to attend Le Cordon Bleu in Paris. Now in her sequel, “The Sharper Your Knife, the Less You Cry,” she follows that dream and takes us along with her as she journeys through the hard lessons and fun times of the school’s Basic, Intermediate and Superior programs.

Then there are the recipes, some from family, some from friends, some seemingly from or inspired by the school. She tells us this one “uses quintessential ingredients from the south of France.”

Makes 2 1/2 cups

4T olive oil  med red bell pepper, peeled, finely chopped  large onion, finely chopped {1 1/2 c}  3-4 cloves garlic, finely chopped  2 med fresh tomatoes, peeled, seeded finely chopped {1 c}  6-8 sun-dried tomatoes, chopped {3/4 c}  12 Niçoise olives, chopped  3/4 T capers, chopped  2 c chopped fresh basil  coarse sea salt & black pepper

In a small saute pan, warm the oil over med heat. Add bell pepper, onion and garlic and cook until soft. Add both tomatoes, olives, capers and cook gently. Remove from heat. When cool add the basil. Add salt and pepper to taste.

Notes . . . Flinn says this is great with crackers or bread or as an accompaniment to seared or grilled fish . . . and if you can’t find the olives to use any rich, black olive . . . she doesn’t say how long to cook the entire mixture but I did just until the tomatoes were cooked, about 20 min . . . also very good on a grilled ham and cheese sandwich . . . one thing though, wondering if that basil measure could have been a typo in the book – I love this herb but even so cut it down to one cup and that seemed fine

Click for more information . . .

“The Sharper Your Knife the Less You Cry”

“Burnt Toast Makes You Sing Good” 

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Thur: here’s the beef  & a celeb video  Below: great diet resources

Feb 20.2015 – One new resource from a diet icon & then a whole page of them

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $3.99,

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

and NEW “Can This Help You Finally Quit Smoking”  at 99 cents

NEW – see my “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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This is good. This very month saw the publication of a new book, “Weight Watchers: Simple Start! The New Two-Week Diet Plan: No Counting Calories.”

Here’s one of the things that is so cool about it. The Amazon description reveals that “all these dishes are suitable for people who aren’t dieting. In fact, they are so delicious and filling that no one would guess they came from a diet.”

Woohoo, party at your house, and nobody has to know your secret. You’ll be serving, e.g., breakfast pizza cups {hello, brunch}, bbq beef, onion soup casserole {!}, cherry pork chops, tater and turkey bacon salad, frozen pumpkin pie yogurt, and more.

Here’s more good news. “We haven’t included any nutritional values just so that you aren’t tempted to count the calories or worry about the carbs – for once, you can relax and enjoy the food without worry.”

On Kindle so you know what that mean. No waiting!

Meanwhile, tap into CCC’s Dieter’s Resource Page. Here you’ll find a selection of celeb cookbooks, other books, magazines, foods, appliances, apparel, equipment, programs all linked to Amazon.

Click for more information . . . 

Weight Watchers new book  Dieter’s Resource Page

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Tues: another good foodie book  Below: a six-pack of celeb chef tidbits

Feb 19.2015 – A six-pack of celeb chef tidbits

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $3.99,

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

and NEW “Can This Help You Finally Quit Smoking” at 99 cents

NEW  see my “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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  Friend of the site Rick Moonen, chef/proprietor of rm seafood and Rx Boiler Room  at Mandalay Bay is a fave of food media, most recently featured in the beautiful Food & Wine magazine. Found so interesting his comment that seafood lovers will cozy up to what’s called “trash fish,” which has to warm his heart because it should mean less over-consumption of endangered fish, an issue that he is passionate about.

 Big news out of NYC where the restaurant lineup is scheduled to become even more spectacular with the planned arrival of a cafe and fine dining restaurant by Anne-Sophie Pic of the legendary Maison Pic in Valence, Drôme, France.

 Coveted double accolades in Chicago for Lee Wolen who was named Chef of the Year while his Boka was named Restaurant of the Year, both Jean Banchet Awards named for the late chef/proprietor of now-closed Le Francais, the Wheeling IL fine dining cottage once called by Bon Appetit magazine The Best Restaurant in America. Many thanks to Chicago media personality Candace Jordan for this information.

 Also a site fave, Daniel Boulud has opened another DBGB, this one in the new CityCenterDC which is the blossoming home of top notch dining and shopping options. And it’s already added to Boulud’s trophy case with its recent spot on Restaurant Hospitality’s list of “9 New restaurants We’re Dying to Try.” In other news, the chef’s Maison Boulud at the Ritz-Carlton Montreal is staging a five course dinner paired with wines from Sonoma’s Kistler Vineyards on March 12.

 Primo chef Jean-Georges Vongerichten is celebrating New York Restaurant Week at his Nougatine, Mercer Kitchen, Perry St, and JoJo with a 3-courser at $25 for lunch and $38 for dinner, M-F {Sun, dinner only} now through March 6.

 Las Vegas’ own celeb chef Les Kincaid is hosting a tour of wine country in Oregon May 1-3 with accommodations at the award-winning Allison Inn & Spa, $1499 p/p double, add $399 single. Click link below for more details.

Click for more information . . .

Oregon wine tour  Rick Moonen  Food & Wine magazine 

Candace Jordan  Anne-Sophie Pic  Boka  Daniel Boulud 

Les Kincaid  Jean-Georges Vongerichten  

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Fri: Diet sources  Below: Chocolate Cookie Cake recipe

 

Feb 17.2015 – Chocolate Cookie Cake recipe

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $3.99,

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

and NEW “Can This Help You Finally Quit Smoking” at 99 cents

NEW – see my “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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This inventive prep is among those found in the appendix of a wonderfulProduct Details book called “The Loveliest Chocolate Shop in Paris,” which  author Jennny Colgan calls “a novel with recipes.” As noted last week, it tells the present-time story of Anna whose move to Paris results from the chance reconnection with Claire whose own decades-earlier Parisian tale is told in retrospect, both lives in turn linked by a lusty, larger than life chocolatier.

It’s available as both paperback {several options} and Kindle on Amazon.

Serves – a bunch

14 t unsalted butter ♦ 2 generous T corn syrup  8 oz good quality chocolate  7 oz chocolate cookies, roughly crumbled ♦ 7 oz rich tea biscuits, roughly crumbled  3/4 c mixed nuts {walnuts, brazils, almonds, eg}, optional  3/4 c mixed fruit, {sultanas, apricots, cherries}, optional  Cadbury’s Crunchie honeycomb toffee

Line a 6″ round cake pan or 2 lb loaf pan with a double layer of greaseproof paper. Or use a silicon mold and then no lining needed.

Select a pot large enough to contain all the ingredients. Melt the butter, syrup, and chocolate a very low setting. Add the cookies, nuts and fruits, and stir well, breaking the cookies into relatively small pieces.

Transfer to pan, pressing down the mixture and leveling the top. Refrigerate for 2 hrs or freeze for 15 min. Remove from pan, wrap completely in greaseproof paper and store in the fridge.

Note . . . well the recipe neglected to tell us what to do with that Cadbury – I’d vote for either crumbling it as a topper or just using it for a snack while the cookie cake chills

Click for more information . . .

“The Loveliest Chocolate Shop in Paris”

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Thur: celeb chef buzz     Below: historic feasts

 

 

Feb 13.2015 – Now that’s a feast !!!

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $3.99,

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

and NEW “Can This Help You Finally Quit Smoking” at 99 cents

NEW – see my “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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Planned your Valentine’s dinner yet? Well here’s some possibilities.

Or . . . perhaps not as these repasts in their entirety would likely break the budget, the diet, the belt and probably the table too. Even so, looking at a few historic feasts adds up to some interesting reading and maybe selectively some ideas too.

A couple of dishes I had to look up included nun’s cake {rich seeded confection}, maids of honour {puff pastry with cheese curds and possibly toppings}, singing hinnies {sweet griddle cakes}, and barmbrack {sweet fruit bread}. No word, btw, on whether the various chefs were celebs or not . .  .

Meanwhile my apologies to whoever compiled this information. Had pulled the page out of a book or magazine some time ago and there is no ID on it anywhere so I can’t give credit where credit is due. I did however find a book on Amazon with more such historical feasts {link below}.

1566, Supper with Pope Pius V: sausages cooked in wine ♦ ravioli fiorentina ♦ capon aspic ♦ turnip duck ♦ brain fritters with orange sauce ♦ lamb with rosemary ♦ stuffed artichoke hearts ♦ peas with bacon ♦ skewered pork ♦ veal pie ♦ salad ♦ torta di sparagi ♦ nun’s cake ♦ custard pastry ♦ pears in wine ♦ sweet fennel stalks

1578, served to Queen Elizabeth I: smoked sturgeon ♦ mussels with sweet herbs ♦ pease potage ♦ roasted cygnet, snipe, quail ♦ oysters, bacon, pullets ♦ mutton with cukes ♦ neat’s tongue roasted with Rhenish wine ♦ venison pasty ♦ boiled beef with sauce Robert {North} ♦ French puffs with green herbs ♦ salad ♦ apple cream ♦ maids of honour ♦ mince pie ♦ pears in syrup ♦ clouted cream ♦ syllabub ♦ mulled cider ♦ mead

1726, breakfast with Samuel Johnson: oatmeal with cream ♦ smoked herring ♦ sardines with mustard ♦ broiled trout ♦ cold meat pie ♦ braised kidneys ♦ woodcock ♦ sausage with mashed potatoes ♦ tongue with hot horseradish ♦ singing hinnies ♦ bannocks ♦ barmbrack ♦ coffee with honey

1911, George V at his coronation: caviar ♦ cantaloupe ♦ turtle soup ♦ veloute of chicken soup ♦ roast chicken George V ♦ saddle of Welsh lamb ♦ peas l’anglaise ♦ duckling breasts in port wine aspic ♦ quail with grapes ♦ salade orientale ♦ hearts of artichoke grand duc ♦ peaches Queen Mary ♦ petit fours ♦  fruits

Click for more information . . .

“Feast: A History of Grand Eating”

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Thur: chocolate recipe from . . .   Below: “a novel with recipes”

Feb 12.2015 – Good book, great Valentine’s gift

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $3.99,

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

and NEW “Can This Help You Finally Quit Smoking” at 99 cents

NEW – see my “Cat Lovers Collection” on ebay  {click the link or search on ebay & be sure to use the quote marks}

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Know anyone who loves chocolate and loves to read? Or maybe that’s you! Those two passions intersect in a wonderful book called “The Loveliest Chocolate Shop in Paris” – author Jenny Colgan calls it “a novel with recipes.”

The novel part tells the present-time tale of Anna who goes to Paris after a life-changing incident, her entry into the City of Light the result of a chance reconnection with Claire whose own decades-earlier Parisian tale is
Product Details told in retrospect, both lives in turn linked by a lusty, larger than life chocolatier. Each has its own set of characters and complications and yet there are interesting parallels as well.

The recipes part at the back of the book treats the reader to about a dozen chocolate-intensive preps, cookies, cake, cheesecake, hot chocolate and more. We’ll feature the one called Chocolate Cookie Cake next Tuesday. All in all, it’s a fictional confection as sweet and smoothly palatable as a perfectly made ganache.

Should be able to receive a hard copy in two days. Or have it delivered instantly on Kindle. Both options on Amazon.

Click for more information . . .

“The Loveliest Chocolate Shop in Paris”

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Fri: Historical feasts     Below: Martha Stewart’s Molten Chocolate Cake