Sept 1.2015 – Piedmontese Peppers with Tomato, Basil, and Anchovy by April Bloomfield

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Chef April Bloomfield sure knows her fruits and veggies, and thankfullyGirl & Her Greens book shares that knowledge and passion with us in her new cookbook, “A Girl and Her Greens,” where each entry leads off with a chat, personal, instructional, about the star ingredient.

Click for more information . . .

“A Girl and Her Greens” April Bloomfield

Also by Bloomfield: “A Girl and Her Pig: Recipes and Stories”

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Next: all about Emeril  Below: celeb chef buzz

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Aug 28.2015 – Celeb chef buzz

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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  Cook like Rick. How? By tuning in to Rick Bayless’ new YouTube channel, offering a variety of cooking demos.  See it here

  Meet Paula Deen’s adorable Goldendoodle, Gus, one of the three dogs in her household who have long enjoyed chef Deen’s homemade treats just for them and more recently inspired her to broaden that scope by launching a line of “healthy and delicious” premium pet foods. For more on Gus and the doggie goodies, click here.

♦  As September brings on thoughts of cooler weather ahead, send your palate right back to the beach with this rum based, juice-laced cooler from Giada. Angostura Colada

  In Las Vegas Sept 16? Treat yourself on so many levels with a special wine dinner on that date. First, the menu features “fine wines, artisan cheeses and an assortment of culinary delights.” Second, those delights are coming from superstar Master Chef Gustav Mauler. Third, it’s at his beautiful Spiedini restaurant. Fourth, that restaurant is in the wondrous JW Marriott in Summerlin, home to glorious landscapes and waterscapes. And fifth, how great is this, it all benefits Catholic Charities. Spiedini   Tix

 World renowned Alain Ducasse will open the doors to two new places atop the Delano Las Vegas this fall. Rivea with a Mediterranean coast vibe will craft dishes inspired by “the delectable food markets of Provence and Italy,” all accented by a must-see “Wave Wall,” while the adjacent Skyfall Lounge brings nightlife to life with DJ spins, a dance floor, handcrafted cocktails, upscale snacks, and a 180 view of the city from both the seating islands inside and the patio outside.  Delano

 Carve it like the pros. Stone fruit, that is. Mario Batali shows us how in this demo.  Video

 Revered celeb chef Jacques Pépin was recently honored with the inaugural Julia Child Award, presented by The Julia Child Foundation for Gastronomy and the Culinary Arts at the Smithsonian’s National Museum of American History in D.C. It recognizes Pepin as “an individual who has made a profound and significant difference in the way America cooks, eats and drinks.” Woohoo, Jacques!  Julia Child Foundation

 Farm to table is a welcome trend that just keeps growing, and has in turn spawned a parallel trend that brings the farm ever closer to the table and that is chef’s’ gardens. ProChef Smart Brief newsletter recently published a story from USA Today Travel about these very gardens that can bloom in a adjacent plot, on the rooftop, or in containers on the patio, all of which may also serve as the setting for al fresco dining. Among the mentions were CCC faves Blaine Wetzel of Willows in on Lummi Island, Michael Mina’s Bourbon Steak in DC, and Tom Colicchio’s Riverpark in NYC and Beachcraft in Miami.  Story

  Who ya gonna call??? Ghost Busters??? No, in this case Ghost Hunters, the folks from the Syfy network’s show of the same name who on Sept 2 will be bringing their investigative devices to the Hyde Park campus of the Culinary Institute of America to see if there are “Too Many Apparitions in the Kitchen,” an episode is inspired by the fact that the CIA building was previously home to a Jesuit order and it seems the deceased Father Murphy forgot to leave. At 9p EDT.

 

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Next: April Bloomfield’s savory peppers  Below: Hawaiian foodfest

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Aug 27.2015 – 1 big Hawaii Food Fest, 3 beautiful locations

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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In Hawaii during the next couple of weeks? There just might be a big foodie event coming to an island near you.hawaii fest 2015

The Hawaii Food and Wine Festival parties on with top chefs, a Masters Gala dinner, brunch, luau, feast, farmers market, champagne and caviar event, cocktail gatherings, and special attractions. Actual schedule varies by island.

Hawaii Island Aug 29, Maui Sept 4-6, Oahu Sept 9-13. Ticket purchase includes a one-year sub to “Food & Wine” magazine.

Tune in Sept 4 for two more food fests celebrating Hawaiian cuisine.

Click for more information . . .

Hawaii Food & Wine Festival Tickets “Food & Wine”

 Hawaii guidebooks

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Next: celeb chef buzz  Below: Bloomfield’s “green’ cookbook

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Aug 25.2015 – April Bloomfield’s new cookbook

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Chefs are increasingly inclined to let the ingredients shine, from sourcing to prep to presentation. But folks who know April Bloomfield, either personally orGirl & Her Greens book via her writing or her NYC restaurant collection that began a decade ago with The Spotted Pig and now is joined as well by a San Francisco eatery, also know that this celeb chef has an absolute love affair with the bounty of orchards and fields.

Click for more information . . .

“A Girl and Her Greens” April Bloomfield

Also by Bloomfield: “A Girl and Her Pig: Recipes and Stories”

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Next: Hawaii foodfest  Below: Beard Celebrity Chef Tour

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Aug 21.2015 – James Beard Celebrity Chef Tour

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Can’t make it to James Beard House in NYC? Well good news, it just might be coming to you.

The foundation’s annual Celebrity Chef Tour is now on the road to cities around the country. “At each Celebrity Chef Tour dinner, some of the nation’s top chefs come together to create a fantastic multi-course meal.”

All take places in some  of “our nation’s finest restaurants,” and offer an opp to interact with the participating chefs.  Click the Tour link below to see if and when one of these unique experiences may be at a table near you.

Click for more information . . .

James Beard Foundation Tour Beard cookbooks

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Next: celeb’s “green” cookbook  Below: free kindle cookbooks

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Aug 20.2015 – Three Free Kindle Cookbooks

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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No regular post today

Celeb chef buzz for today moves to Aug 28

Meanwhile here are bonus cookbooks, currently FREE on Kindle

 

Product Details   The Gigantic Meat & Fish Cookbook

 

Product Details   Grandma’s Best Quick Breads

 

Product Details   Clean Food Diet


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Next: Beard tour  Below: pasta from Bastianich cookbook

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Aug 18.2015 – Fusilli with tomatoes, olives, and capers by the Bastianichs

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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All in the family. Chef Lidia Bastianich brings Italian recipes into our homes via her cookbooks and TV shows. And kind of in a different way too.  Product Details

And that would be via her offspring. Joe Bastianich is known to many as a partner in several restaurants with Mario Batali. Tanya is a multi-tasker in the culinary industry including a gig as co-author with mom of “Lidia’s Commonsense Italian Cooking.”

But now brother and sister have collaborated on their own project, a cookbook that draws on IMG_20150619_211050_986 (1)mama’s heritage in a way that lets you be indulgent and temperate at the table all at the same time. It’s called “Health Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food,” and this recipe is right out of those pages.

Serves 6

3 T  extra virgin olive oil, divided  3 garlic cloves, thinly sliced 3/4 c pitted black Italian olives {such as Gaeta}, coarsely chopped {about 20}  1/4 c capers in brine, drained 4 anchovy fillets kosher salt crushed red pepper flakes 28-oz can whole San Marzano tomatoes, crushed by hand 1/2 t dried oregano, preferably Sicilian on the stalk 1 lb fusilli 1 c fresh Italian parsley leaves, chopped 1/2 c freshly grated Grana Padano {see note}

Bring a large pot of salted water to a boil for pasta. In a large skillet over med heat, add 2 T of the olive oil. When hot, add the garlic and let sizzle until golden on the edges, about I min.

Add the olives, capers, and anchovies. Cook and stir with a wooden spoon until the anchovies dissolve into the oil, about 2 min. Season with salt and red pepper flakes.

Add the tomatoes and 1 c pasta water. Crumble in the dry oregano. Bring to a simmer and cook until thick and flavorful, about 20 min.

When the sauce is almost ready, add the fusilli to the boiling water. When the pasta is al dente, remove with a spider or small strainer and add directly to the sauce, reserving the pasta water.

Add the parsley and the remaining T olive oil. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grano Padano, toss, and serve.

Notes: Grana Padano is grainy Italian cheese somewhat similar to Parmigiano Reggiano . . . the authors say, go easy on the salt but don’t be afraid to be generous with the red pepper flakes.

Click for more information . . .

“Healthy Pasta”  Joe Bastianich  Joe’s memoir

Tanya on Facebook  “Lidia’s Commonsense Italian Cooking”

Lidia Bastianich  Lidia’s TV schedule  Lidia’s cookbooks

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Next: celeb chef buzz  Below: foodie deal connections

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Aug 14.2015 – FOODIE DEAL CONNECTIONS

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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May be limited time offers

Product Details   $1.05, on same page also $17.86, paperback

 

Product Details   $18.20, reg $30.00, hardcover

 

Product Details        $22.51, reg $37.50, hardcover

 

Product Details    99 cents, Kindle

 

Product Details   Free on Kindle

 

Product Details   “Just Desserts,” Free on Kindle

 

Product Details Cuisinart 2-Speed Blender, $33.39, reg $65.00

 

Product Details   KitchenAid , Artisan Series, $280, reg $420

 

Product Details   T-Fal Multi-Cooker, $163.99, reg $249

 

Product Details   2-Pocket Chef’s Apron, $9.95, reg $24.95


 

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Next: pasta recipe from Bastianich “kids”  Below: French notes

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Aug 13.2015 – French notes

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS

Watch for an all D/C post coming tomorrow

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  During a recent river cruise through France I had the pleasure of actually visiting Provence and in the process meeting an extraordinary young baker who at the tender age of 24 has already garnered two coveted awards, one for his baguettes and the other for his fougasse, a flat bread famous in the region. I guess that becomes just a little less surprising when we learn that his career launched when he was 14 and began apprenticing in his uncle’s patisserie. If you’re ever in Beaucaire in the Camargue look up O Pains Beaucairois and its artisan boulanger Dizier Bastien. And thanks to our awesome GCCL program director Jean-Philippe for this intro.

  Verified again on this trip: salad, intensely fresh and lightly dressed, almost always has a place of honor on the plate.

  Chefs here seems not just dedicated but actually obsessive about local sourcing, with one tapping into mushrooms in the limestone caves that gave birth to the long-ago priory that is today his restaurant.

  And this seems more prevalent here than in the culinary world in general: fruits and vegetable and maybe a toss of herbs cavorting merrily in the same dish.

  Maybe it’s the influx of other cultures, maybe it’s just natural evolution, but spices and un-Frenchy ingredients are increasingly on the menu.

  Is this part of the reason French Women Don’t Get Fat? Fried food is a rarity.

  Bistros have long been part of the landscape but now they are popping up in even more places and popping into even smaller spaces.

  Vegetables are given equal billing with meat and typically treated with the kind of care that yields flavorful, yet quite pristine results.

  Wine is fair game at lunch as well as dinner, and some of the regional spirits just may make an appearance even earlier.

  While healthful dining is a guiding principle here, desserts are still treated with a reverence that lets them artfully rise above any kind of bothersome nutritional calculations.

Click for more information . . .

O Pains Beaucairois  “French Woman Don’t Get Fat” 

Books on Provence on Amazon

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Next: Deal Connections Day  Below: baked veggies Provencal

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Aug 11.2015 – so savory, stuffed baked vegetables recipe

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS

Watch for an all D/C post coming Aug 14

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Yvone Lenard’s book, “The Magic of Provence,” chronicles life for the CAProduct Details native after purchasing a second home in a small village in the Luberon  Mountains. We are there for experiences with food, wine, fests, opera, renovations and regional travel, some of it also captured in “images of Provence, Yvone’s favorite locales, and views of her house and village,” and you’ll find the link for that below.

And one more welcome perk: virtually every chapter ends in a Provenςal recipe. One of those fine preps follows right here.

Serve a small portion as an appetizer, a larger one as an entree

Veggies: {retain all scooped out flesh for stuffing} 8 small onions, center flesh cut out with a knife, then scooped out  8 sweet red pepper “cups” {bottom half of pepper}, seeds removed  8 med tomatoes, center flesh scooped out  8 summer-type round zucchini, center flesh scooped out

Stuffing: 1 thick ham slice, diced  1/2 smoked Polish sausage, diced  3 cloves garlic  scooped out vegetable flesh  few sprigs of parsley  4 slices white bread, torn into pieces, soaked in 1 cup cream {reserve extra cream}  3 eggs, well beaten  salt & pepper if needed  olive oil

Boil onions and sweet peppers separately in salted water for about 10 min. Drain well.

Arrange all vegetables in a shallow baking dish {you may need two}. Sprinkle the inside with a little salt and pepper.

Place all stuffing ingredients {except eggs and reserved cream} in a mixer. Pulse until chopped fairly fine but not pureed. Remove to a bowl.

Mix in the eggs, then add rest of cream if needed to obtain a firm, manageable stuffing. Check for seasoning {stuffing should be well seasoned} {since there are raw eggs in here, might want to cook a very small amount to check the seasoning – bjn}

Fill the veggies, mounding stuffing with back of a spoon. Drizzle a little olive oil over and around veggies. Bake at 350 for 1 hr and check. If top browns too fast cover loosely with foil and reduce temp.

Continue baking for 2-3 hrs, or until vegetables are very soft – practically melting and lightly “caramelized” around the edges. Serve warm or cold.

Note . . . Yvone says a rosé would go beautifully with this dish

Click for more information . . .

“The Magic of Provence”  Provenςal images  Provencal guidebooks 

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Next: oh so French  Below: more about the Provence book

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