February, 2014

now browsing by month

 

Feb 28.2014 – Celeb foodfest, Puck’s London “showtime” dining, celeb cookie tips

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Will you  be there? It’s the Cancun-Riviera Maya fest, March 13-16, where as they say “Come for the sea and the beach – stay for the wine and the food.”

Regarded as the most popular event of the Festival, the Gourmet Tastingevent-gourmet-tasting-village Village sets up shop in the Moon Palace Arena March 15 & 16. Here you’ll find many of the best restaurants of Cancun and the Riviera Maya offering their acclaimed dishes.

But oh there’s so much more. Topping the celeb chefs in attendance is world renowned culinary maestro Daniel Boulud, who in turn will be joined by such luminaries as Richard Sandoval, Thierry Blouet, Bruno Loubet, Ricardo Zarate, many others.

And more. Wine tastings, celebrity chef dinners, cooking challenges, a conference series, and a catamaran cruise with lunch at a private beach club.

Click for more information . . .

crmfest.com  Tix

♦♦♦

Ton of fun in London . . . Will you be in town between Feb 27 and March 2? On the chance you haven’t been to the Oscars® to tuck into Wolfgang Puck’s Mayfair hotel - exteriorincredible cuisine at these ceremonies, here’s your chance to not only experience a tasting of same, but from several different years.

During that time period, Puck’s CUT at 45 Park Lane in London’s Mayfair hotel will offer “delectable dishes previously created especially for and served to Hollywood’s elite at past awards galas. The special menu will take its place alongside the customary menu.

Click for more information . . .

Wolfgang Puck CUT at Mayfair

Puck’s cookbooks on Amazon  Puck’s kitchenware on Amazon

♦♦♦

Thank you, Paula! Clicking a link or two in Paula Deen’s newsletter yielded a Deen, Paula - headshot priceless guide. And I love the way it starts: “There’s no such thing as a bad cookie.”

Which is to say even if you louse it up – too fat, too flat, even burnt a little – the cookies still taste pretty darn good. But how about not lousing it up.

Among the cooking and baking tips on Deen’s site is a guide to the perfect cookie. Find the problem, find the solution.

Hit the link below and you too can be a cookie pro. Also check back on Tues for Paula’s casserole recipe.

Click for more information . . .

Paula Deen  How to Make the Perfect Cookie

Deen’s cookbooks on Amazon  Deen’s cookware on Amazon

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in for our next post on Tuesday for Paula Deen’s Shrimp & Wild Rice Casserole

 

 

 

facebooktwitterlinkedin

Feb 25.2014 – Free meatloaf recipes & recipe books

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Leave it to Nancy Rogers’ awesome recipe newsletter to have a list of free preps for what seems to be every category of meatloaf. There’s brand name versions, ethnic variations, yes even a vegetarian loaf, and the current craze of Paleo even checks in. View them right online.

Meatloaf Recipes From Vermont’s Country Kitchens

Healthy Meatloaves Handbook (PDF)

24 Must Have Meatloaf Recipes from RecipeLion (PDF)

My TeaCup Meatloaf Recipes (PDF)

Everyday Meatloaf Recipe (PDF) Univ. of Wyoming

German Grill Recipe for Grilled Meatloaf (PDF)

Vegetarian Journal – Vegetarian Meatloaf (PDF)

Tuscan Meatloaf with Mushroom Sauce from Bell Wine Cellars (PDF)

Elgin Street Diner Meatloaf Recipe (PDF)

Taste of Sunrise | Recipes from the Heart (PDF)

QuakerOats Recipe Book (PDF)

Famous Dave’s Smoked Meatloaf (PDF)

Live Well Age Well Mini Meatloaf Muffins (PDF)

Paleo Cafe Paleo Meatloaf Recipe (PDF)

Applesauce Meatloaf (University of Michigan)

Want to join Nancy’s vast legion of “NancyLanders”? Go to her website and scroll down to the bottom of the left side panel to sign on.

Click for more information . . .

Nancy’s website

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in on Friday for celeb foodfest, Oscar foods for you, pro cookie tips

facebooktwitterlinkedin

Feb 21.2014 – Bayless buzz, Keller’s 10th, Emeril features Top Chef dish in N’awlins

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

It’s called The Feed . . . for two good reasons. First because it’s a podcast, so one of its meanings comes from the parlance of the news biz. But even better it’s delivered by Chicago star chef Rick Bayless, and that makes it as they say, “a feast for the ears.”

Along with food reporter Steve Dolinsky, Bayless will chat about food news, recipes, author interviews, celeb schmoozes, spirits and a “final bite that will literally make your mouth water.” Also expect the occcasional food quiz to see who’s really paying culinary attention.

Click for more information . . .

Rick Bayless  The Feed  Steve Dolinsky ♦ Sauces on Amazon

Chef Bayless’ cookbooks on Amazon

♦♦♦

Mega-congrats . . . to primo chef Hubert Keller, charming wife Chantal, and staff on the 10th anniversary of the addictive Burger Bar in Mandalay Place in Las Vegas. And Keller, Hubert - burger bar - burgersthis is so cool, revealing his other passion the chef himself dj-ing the anniversary party.

Have you been to this one or the other location in San Francisco? If so you know why it’s been here 10 years and likely to remain for many more. The gourmet touch burgers of course, the top shelf toppings too, but also a personal fave: the decadent donut “burger” dessert.

Click for more information . . .

Hubert Keller Burger Bar  Mandalay Bay

Chef Keller’s cookbooks on Amazon

♦♦♦

Hurry! You still have until Feb 23 to experience a Top Chef winning fish dish at all three of Emeril’s restaurants in New Orleans. Champ Shirley Chung’s entree
Lagasse, Emeril - Chung's Top Chef dishpairs West Lake black drum with Asian menuiere sauce, braised celery and shiitake mushrooms.

In that same time frame you can also sip into the NOLA Quickfire cocktail, a potent blend of Sazerac, triple sec, Peychaud’s, orange bitters, fresh lemon juice, and grapefruit ju’s ice. Resv, all at area code 504: Emeril’s 528.9393, NOLA 522.6652, Delmonico 525.4937.

Click for more information . . .

Emeril Lagassse  Restaurants  Emeril’s cookbooks on Amazon

Emeril’s store on Amazon

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in on Tuesday for a list of free meatloaf recipes & recipe books

 

 

facebooktwitterlinkedin

Feb 18.2014 – Parmesan Crisps by Thomas Keller

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

A one-ingredient wonder from Keller’s “French Laundry” cookbook

1/2 c finely grated Parmesan-Reggiano {from a moist piece of cheese}  You’ll also need a Silpat or alternative {see Notes}

Preheat oven to 325 F. Line a baking sheet with a Silpat. Sprinkle about two teaspoons of the cheese in one corner of the Silpat. Use your fingers to spread the cheese into a 2″ circle. Repeat with the remaining cheese – you should have about 12 rounds.

Bake for 8-10 min, or until they are golden brown. Use a small spatula to transfer them to paper towels. They will still be soft when they are removed but will stiffen as they cool. Store the crisps in an airtight container for up to two days.

Notes . . . chef Keller shows this in the cookbook as an accompaniment for English pea soup but likes to serve them with other soups, with salads, and as a “holder” for such toppings as his goat cheese mousse which is also featured in the French Laundry cookbook . . . he also emphasizes how important it is to use freshly grated cheese . . . a search on Yahoo suggests that parchment paper or even a baking sheet with a non-stick surface could be used in place of Silpat.

Click for more information . . .

Thomas Keller ♦ Chef Keller’s cookbooks on Amazon

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in for our next post on Friday

facebooktwitterlinkedin

Feb 14.2013 – Join the Kerry fight, Keller kudos & recipe tc, foodie auction/foodie fest

Hosted & produced by Barbara Nosek

Happy, tasty, Valentine’s Day!

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Go Kerry! . . . Anybody that knows rockin’ chef Kerry Simon is certainly not surprised to find that his spirit is way stronger than the malady that is trying to Simon, Kerry - headshot & descriptake him down. Now you can help him in his fight against Multiple System Atrophy. {Kerry: “I have it. It sucks”}

And he adds, “There is no cure. There is no treatment. But there is much we can learn, and much more we can and must do.” To that end he is hosting a night of star quality cuisine and entertainment.

Among the participating chefs, Jean-Georges Vongerichten, Daniel Boulud, Charlie Palmer, Rick Moonen, Michael Mina, Megan Romano, and more. And the entertainers? Alice Cooper, Sammy Hagar, Vince Neil, Slash, Sin City Sinners, and more.

Feb 27, 7p-9p, at the Cleveland Clinic Lou Ruvo Center, 888 W Bonneville in Las Vegas. “Star” tix $1,000, “Roadie” tix $500, details on the site.

Click for more information . . .

Kerry Simon  Details & tix for Fight MSA  Simon restaurants

♦♦♦

Happy Anniversary, Happy Anniversary, Happy Anniversary . . . have to say it inKeller, Thomas - French Laundry - table setting triplicate to marquee , chef Thomas Keller as he celebrates 10 years at Per Se in NYC, 10 years at Bouchon in Las Vegas, and 20 years at the world acclaimed French Laundry in Yountville CA.

Come along with us next Tuesday as we feature his recipe for savory, versatile Parmesan Crisps from the French Laundry cookbook.

Click for more information . . .

Thomas Keller Chef Keller’s cookbooks on Amazon

♦♦♦

Bid your way to foodie fun . . . here’s an online auction that offers “extravagant getaways, insider experiences, gourmet dinners, unique selections of rare 2014 Jackson Hole Wine Auction Festival Passes for Twowines and extraordinary luxury goods.” One interesting parlay possibility: bid here to win two passes to the 2014 Jackson Hole Wine Auction Festival {site shown}.

This current event is the work of the Food Network South Beach Wine & Food Festival, and benefits student scholarships and teaching facilities at Florida IU’s school of hospitality. Continues through March 5. Also check their site for details about the upcoming SOBE Wine & Food Festival, Feb 20-23.

Click for more information . . .

SOBEWWF  Auction page

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in next Tuesday for Thomas Keller’s recipe for Parmesan Crisps

 

 

 

facebooktwitterlinkedin

Feb 11.2014 – Oyster & Brie Soup by Paul Prudhomme

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Sensuous, savory, satisfying, ready to warm up a cold Valentine’s Day

From “Chef Paul Prudhomme’s Louisiana Kitchen” cookbook

8 servings {or 2 servings with some fine leftovers}

3 doz small-med oysters in their liquor, about 18 oz  4 cups cold water  1/2 lb {2 sticks} unsalted butter  1/2 c all-purpose flour  1 c coarsely chopped onions  1/2 c coarsely chopped celery  1/2 t white pepper  1/2 t ground red pepper {preferably cayenne}  1 lb fresh brie cheese, cut in small wedges, with rind on  2 c heavy cream  1/2 c champagne, optional

Combine oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water. Refrigerate until ready to use.

In a large skillet melt the butter over low heatAdd the flour and beat with a metal whisk until smooth. Add the onions and celery; saute about 3 min,
stirring occasionally. Stir in the peppers and saute about 2 min more. Set aside.

In a 4-qt saucepan, bring the oyster water to a boil. Stir in the sauteed vegetable mixture until well mixed. Turn heat to high. Add cheese; cook until cheese starts to melt, about 2 min, stirring constantly. {Be careful not to let the cheese scorch.} Lower heat to simmer and continue cooking for about 4 min, stirring constantly.

Remove from heat, strain soup, and return to pot. Turn heat to high and cook for about 1 min, stirring constantly. Stir in the cream; cook until close to a boil, about 2 min. Stir in the champagne, if desired. Turn off heat and add the oysters. Let pan sit about 3 min to plump the oysters. Serve immediately.

Note . . . chef Paul suggests serving the same champagne with your dinner

Click for more information . . .

Paul Prudhomme  Chef Prudhomme’s cookbooks on Amazon

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in Friday for news of new celeb restaurants, Keller kudos, online wine auction/food fest

 

facebooktwitterlinkedin

Feb 7.2014 – Chocolates galore – shipped in as little as 2 days, or less!

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Here are just a few examples of the great chocolate gifts that Amazon offers to send in a hurry – many within 2 days and some with a little extra shipping cost, even sooner!

Find the full array in our Chocolate Shop, where you can customize your selection by brand, price, rating and more

Godiva Gold Premium Chocolate Gift Basket

A pretty basket tied with a festive ribbon and best of all filled with premium goodies: Godiva chocolate covered strawberries, Godiva Dark Chocolate Covered Almonds, three Godiva Chocolate Bars in Milk, Godiva Gem Truffles “and more. ” Add a personalized message on the included gift card. $49.99.

Amazon page

♦♦♦

Stellar Ghiradelli Chocolate Assortment

Ghiradelli Luxe Bars, assorted chocolate squares, hot cocoa mix “and more” in a star-shaped box wrapped up with a hand-tied bow. Love this: Ships in “certified frustration-free packaging.” Gift wrap available. From $24.38.

Amazon page

♦♦♦

Valentine Bundle

A sweet trio in one lovable package from American fave Hershey’s. Super cute red plush stuffed bear with an endearing smile, plus heart-kissed 14 oz coffee mug, assorted Hershey’s Kisses, and red heart accent. $29.96. {Others available on Amazon page}

Note that this one ships in 4-5 days.

Amazon page

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in Tuesday for Paul Prudhomme’s Oyster & Brie Soup recipe

facebooktwitterlinkedin

Feb 4.2014 – Chocolate Peanut Butter Cream Pie by Megan Romano

Hosted & produced by Barbara Nosek

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

From the CCC Recipe Collection, specially selected for Valentine’s Day

Makes a 9″ pie

2 c boiling milk   1 c sugar   1 t vanilla   pinch of salt   2 T cornstarch   2 T water   2 egg yolks   4 oz chocolate   1/2 c peanut butter   12 oz chocolate wafers   2 T melted butter   2 c heavy cream   3 T sugar    pinch of salt

Create pastry cream by combining the boiling milk, sugar, cup of sugar, vanilla and salt. Whisk in cornstarch mixed with the water, then the yolks. Put through a fine strainer and set aside.

Create a custard by melting the chocolate in a double boiler, then whisking in the peanut butter, and then the pastry cream. Cover with plastic wrap and let cool.

To make the crust, pulse chocolate wafers to crumbs in a food processor andChocolate & Spice by Megan Romano stir in the melted butter, Press into a 9″ pie pan and chill.

Whip the cream to soft peaks, then add the sugar and salt and whip to medium peaks. Assemble by pouring the custard into pie shell, and then piping  the whipped creme around edges using a star tip.

Note . . . Chef Romano, long the exec pastry chef for Charlie Palmer, now helms her own awesome Chocolate & Spice bakery on west Sahara in Las Vegas where she serves not only her wondrous sweets but as well boffo soups and sandwiches, to be enjoyed at a table or in a comfy easy chair.

Click for more information . . .

Chef Romano’s “It’s a Sweet Life” cookbook on Amazon

Recipe Index  Megan Romano

♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦

Tune in for our “get your chocolates right here” post on Friday

facebooktwitterlinkedin