April, 2014

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April 29.2014 – Hot/cold sandwich trick

Hosted & produced by Barbara J Nosek


Click here for Mother’s Day Home & Kitchen Gifts on Amazon


Maybe you’ve already thought of this – if not, discover and enjoy . . .

From the CCC kitchen

It began with gyros. Not sure how the restaurants successfully put these sandwiches together, but whenever I try to make gyros at home the cold toppings almost immediately chill out the meat.

So now what I do is use two warm flour tortillas in instead of pita bread. The cuke sauce, tomato and onion go on one tortilla which is then topped with the other tortilla, in turn topped with the heated meat. Then just fold and go.

Next I started applying that stack theory to a soft taco. Lettuce, tomatoes, onion, taco sauce, even sour cream on the lower level, taco meat on top. The cheese can either join the veggies or be melted on the meat layer.

And why stop there? Any sandwich that’s based on hot and cold ingredients can tuck right into this tortilla twosome. Think I’ll try it next with a big hot dog.

Click for more information . . .

Recipe index


Tune in Friday for handy new food mag page


April 25.2014 – New Mina place, new “The Chew” cookbook, tip from Paula Deen

Hosted & produced by Barbara J Nosek


Lucky Los Angeles. Now you folks too can tuck into the steak mastery of marquee chef Michael Mina.Mina, Michael - headshot

Mina just opened Bourbon Steak there, a sibling to the ones already established in Scottsdale, Miami, D.C., and San Francisco. Find this one in Glendale and then enjoy not only classic steaks, organic and hormone-free, and local seafood, but as well an Rib Eyeinternational wine list, Japanese whisky service, a shellfish cart and a “treat trolley.”

At The Americana at Brand. Open for lunch and dinner daily, piano music nightly.

Chef Mina also helms other acclaimed restaurants across the country. Click the link below to see where you can experience his awesome culinary talents.

Click for more information . . .

Michael Mina  Mina restaurants  “Michael Mina” cookbook


Did you know? There’s now another big cookbook based on the popular ABC show, “The Chew,” this one published late last year.

Its full title is “The Chew: What’s for Dinner?: 100 Easy Recipes for Every NightBatali Mario the chew book of the Week.” The hosts of the show contributing to the book are renowned chef Mario Batali, Iron Chef‘s Michael Symon, Top Chef‘s Carla Hall, What Not to Wear‘s Clinton Kelly, and best-selling author and nutritionist Daphne Oz.

Within these pages, you’ll discover “the show’s trademark wit, fun, practical advice {and} ways to make dinner fun.” But wait, there’s more: such favorite segments from the TV series as “What’s in My Fridge?” “Grandma’s Iron Chef Challenge” and “Leftover Makeover” as well as the ever popular, “Clinton’s Craft Corner.”

Click for more information . . . 

“The Chew: What’s for Dinner” cookbook  “The Chew” TV show

Celeb chef bookstore


Found this on Paula Deen’s site, and for me anyway, quite helpful, especially regarding how to add the sugar {oh, you don’t just dump it all in???}. Creaming butter and sugar is often the first step in baking and it’s important to get it right. This is the way, she says, to do exactly that . . .

Deen, Paula - headshot

Start with room temp butter (around 65ºF) cut into 1” pieces in the mixer bowl. Using a hand held mixer or the paddle attachment on a stand mixer, begin at low speed to first soften the butter. Then increase to medium for approximately 1 min until it is smooth and has a plastic-like consistency. Be mindful not to over-beat which will diminish its ability to trap and hold air.

With the mixer still on medium, slowly add in the sugar at the side of the bowl a tablespoon at a time, taking approximately 10 minutes to complete. Make sure to scrape the sides and the bottom of your mixing bowl often with a rubber spatula. Stop creaming when the mixture becomes light in color and fluffy in texture, and when touched has the consistency of a thick gritty mayonnaise.

Click for more information . . .

Paula Deen  Full blog on creaming

Paula Deen cookbooks  Paula Deen cookware


Tune in Tue for our “tortilla twosome trick”


April 22.2014 – Buffalo chicken blue cheese cornbread casserole by Rachael Ray

Hosted & produced by Barbara J Nosek


Rachael says, “This casserole is so easy and marries the flavors of Buffalo chicken wings with cornbread-hot and sweet!”

4 servings

3 T extra virgin olive oil, divided  4 boneless skinless chicken thighs, cut into bite-sized pieces  Salt and freshly ground black pepper  1 med onion, 2 carrots, 2 stalks celery, all chopped into bite-sized pieces  2 cloves garlic, grated  3 T butter  3 T flour  2 c chicken stock  1/4 c hot sauce (add more if you want more of a kick!)  1 box cornbread mix, such as Jiffy brand  1 egg  1/2 c blue cheese crumbles

Preheat oven to 375º F.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T. Add the chopped chicken chunks, season with salt & pepper and sauté until golden brown, about 5 min.  Remove chicken from skillet and reserve on a plate.

Return the skillet to med-hi heat and add another turn of the pan of EVOO, about 1 T.  Add the onion, carrot, celery and garlic, season with salt & pepper, and cook, stirring occasionally, until the vegetables are tender, 5-6 min.

When the veggies are tender, push them all to the edge of the pan and add the butter to the skillet.  Sprinkle the flour over the melted butter and cook for about 1 min.  Add the stock and hot sauce to the pan and stir to combine.  Bring up to a bubble, add the chicken back to the pan, season with salt & pepper, and simmer the sauce until thickened, 2-3 min.

While the sauce is simmering, in a med mixing bowl, prepare the cornbread according to pkg directions, using water as the liquid and folding in the blue cheese crumbles.

Transfer the buffalo chicken mixture to a casserole dish and drop the blue cheese cornbread batter on top in spoonfuls.  Pop the casserole into the oven and bake until the cornbread is golden brown and filling is bubbling, about 20 min.

Click for more information . . .

Rachael Ray  Rach’s cookbooks on Amazon  Blue cheese selections in our Cheese Shop


Tune in for our next post on Friday


April 18.2014 – Celeb’s cookbook for kids, new celeb place tc, new online cheese store

Hosted & produced by Barbara J Nosek


The good news is . . . latest surveys show a decrease in childhood obesity. The even better news is that a celebrated chef has just published a cookbook thatDucasse, Alain - headshsot can give this trend a big boost.

Multi-Michelin-starred  chef Alain Ducasse, whose dedication to healthful eating, has already been showcased in his best-sellling book “Alain Ducasse Naure,” has now published “Alain Ducasse Cooking
for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food.” In it he “rediscovers the pleasures of preparing simple, locally sourced, natural food for children, from ages 6 months to 3 years.”

For these preps, meat takes a back seat while veggies, fruits and grains reign supreme. Celeb-level cooking tips pop in at regular intervals. Lots of illustrations too.

At this writing, prices on Amazon range from $12.36 to a collectible version at $32.95.

Click for more information . . .

Alain Ducasse  “Cooking for Kids”  All Ducasse books on Amazzon

Celeb Chef Bookstore


Back in my Chicago days, Spiaggia was one of my most favored restaurants. In the years since, chef/partner Tony Mantuano has gathered honors galore, include a prestigious Beard award, four stars for Spiaggia, champ status on Bravo’s Top Chef Masters, and most recently cooking for Michelle ObamaMantuano, Tony - headshot though as it turns out, not for the first time.

He’s also expanded well beyond his flagship. In Chicago he helms Terzo Piano at The Modern Wing of the Art Institute of Chicago and the neighborhood pizzeria Bar Toma, in Kenosha {his hometown} the classic Italian restaurant Mangia Trattoria, and in South Beach the “casual elegant” Bar Lorenzo.

Image CaptionAnd here’s what’s next. Chef Mantuano’s very first American restaurant, right in Chicago, called River Roast.

The first part of the name refers to its siting on the banks of the Chicago River {and woohoo for that – never could figure out why more restaurants didn’t take advantage of the opp to locate riverside or lakeside}. And the second part telegraphs the tasty fact that the centerpiece of the menu is whole roasted chicken, fish and beef.

The restaurant along with its two bars is scheduled to open this summer at 315 N. LaSalle. Booking for private events already being accepted, 312.527.1417.

Click for more information . . .

Spiaggia  on Twitter: @TonyMantuano 

Cookbooks by Tony & Cathy Mantuano


Have you discovered it yet??? Our new Cheese Shop means a great array of cheese – individual, packaged, gift packed – is just a click or so away. As withProduct Details our other food & beverage shops, you can start customizing your search right on our page, and then further narrow your selection on the Amazon page.

You can follow your preference for ethnic arrangements, gift formats, type of cheese, brand, price and specialties. Featured items include gourmet gift baskets, spicy cheese, scary cheese, assortments with cheese boards, and cheese of the month offers with various time frames.

Click for more information . . .

Online cheese store  Gift basket shown


Tune in Tue for a Buffalo Chicken & Blue Cheese Cornbread Casserole recipe by Rachael Ray



April 15.2014 – Smoked Salmon Potato Hash with Poached Eggs & Caviar by Emeril Lagasse

Hosted & produced by Barbara J Nosek


An easy and elegant dish for Easter morn – it’s Emeril so there’s lots of flavorful ingredients, but don’t be scared because they go together in a flash – from “Emeril’s New Orleans Cooking”

Serves 4

1 c peeled & quartered potatoes, boiled until firm-tender {about 5-8 min}, and drained  1 lb {2 cups} coarsely chopped smoked salmon 2 T minced shallots  1 t minced garlic  1 t capers, drained  1 T Dijon mustard  1 T chopped fresh parsley  1 T Emeril’s Creole Seasoning {see Notes}  1/2 t salt  10 turns freshly ground black pepper  2 t freshly squeezed lemon juice  1 large egg  2 T half & half  2 T olive oil  4 Perfect Poached Eggs {see Notes}  2 oz fresh red salmon caviar

Turn the potatoes onto a clean surface and mince them, then place in a large bowl and add all the remaining ingredients except the poached eggs and caviar, and blend with a spoon. Makes 3 cups {packed}.

Heat the oil in a large skillet over high heat. Turn the salmon mixture into the skillet and saute, shaking and flipping the skillet, until heated through, about 6 min.

Place 3/4 cup of the hash on each of 4 dinner plates. Top with a poached egg, and add 1 teaspoon caviar to the top of each egg.

Notes . . . find Emeril’s Creole Seasoning and Perfect Poached Eggs in our recipes . . . Emeril notes that this prep makes a soft hash, but if you would prefer it crisp, “cut the frying oil from 2 tablespoons to 1 and use a nonstick skillet”

Click for more information . . .

Emeril Lagasse  “Emeril’s New Orleans Cooking”  Recipe Index


Tune in for our next post on Friday


April 11 – New Puck cookbook, celeb kids class in LV, cakes & cookies galore

Hosted & produced by Barbara J Nosek


Puck fans already know the world renowned chef has a fine gift for combining tasty and healthy. Now we can all see how he does in in his new cookbook, “Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy ExercisesPuck, Wolfgang - WP Makes It Healthy for a Better Life.”

And for the so-inclined, there are also “easy exercise moves to help readers lose weight and feel energetic.” This area features the food and fitness plan that chef Puck used to go from being out of shape to healthily in shape . .  and that happily also lets you “indulge a little.”

Within these pages you’ll find over 100 recipes, dishes for every meal, snacks and desserts, plus some ethnic takes. At this writing pricing on Amazon is $19.16-$27, Kindle $14.99.

Click for more information . . .

Wolfgang Puck  “Wolfgang Puck Makes It Healthy”

Celeb chef book store


Celeb chef Megan Romano is offering a hands-on decorating class for children this month at her acclaimed Chocolate and Spice bakery and cafe. Fun is on the menu as kids “release their creativity and add some Easter pizzazz to small individual cakes and cookie lollipops.” Romano, Megan - Easter cookie decorating  for kids

The $25 class takes place April 15, 4p-5p, and includes an afternoon snack and beverage courtesy of the bakery. Parents must be present for the duration of the session. Sign up with an email to chef Megan at the address below.

Also stop by anytime this month for Easter-themed cupcakes ($3.75 each), sugar cookies ($3.25 each, $3.00 for 10 or more), pastel-colored French macaroons and Rice Krispy treats (5 for $10, and $3.00 each, respectively), Easter bread 8” Bundt-style mold ($12) and much more. Open Mon-Saturday, 7a -6p, at 7293 W Sahara {at Tenaya}, in Las Vegas,  702.527.7772.

Click for more information . . .

megan@chocolatenspice.com  chocolatenspice.com


And here’s another big treat for your sweet tooth. Our popular Chocolate Shop  just added links that let you connect to cakes, cupcakes and cookies in many delectable varieties. The main page for each lets you customize your selection to find just the right dessert for a holiday or any day.

Accessories too!

Just some examples {prices as of this writing}: Chocolate Mousse Torte Happy Birthday Cake, $39.99 {shown} . . . Wilton Easter Bunny cupcake decorating kit {for 6}, $10.17 . . . Cookie & Brownie Gift Collection, $22.95.

Click for more information . . .

Choc Mousse Torte  Wilton kit   

Cookie & Brownie Collection  Chocolate Shop


Tune in Tue for a savory egg dish by Emeril – great for Easter morning!



April 8 – Signature Chopped Salad by Certified Master Chef Gustav Mauler

Hosted & produced by Barbara J Nosek


Oh my this is good, and easy to see why it’s one of the centerpiece dishes at chef Mauler’s long-favorite Spiedini in the beautiful JW Marriott in northwest Las Vegas

Serves 8

2 heads Romaine Lettuce (outer leavers removed) chiffonade, thinly sliced  2 corn on the cob (cooked for 5 minutes & nicely charred or grilled at the outside, remove kernels from husk)  ¼ c carrots, finely diced  ¼ c zucchini, finely diced  ½ c tomato, finely diced  8 slices bacon (cooked crisp & finely chopped)  3/4 c  Russian dressing  4 ripe avocados, pitted and scored  2 potatoes, cut in fine julienne strips, fry crispyMauler, Gustav - chopped salad

You’ll also need eight 4” ring molds 2” deep

Mix romaine with ½ cup Russian dressing, and place in ring mold- first layer. Mix chopped vegetables & corn kernels with ¼ cup Russian dressing- 2nd layer. Sprinkle with bacon – 3rd layer.

Spoon ½ avocado on top of each salad, and spread out evenly. Top with crispy potato straws. 

Click for more information . . .

Gustav Mauler  Spiedini  Recipe Index


Tune in Friday for new Puck cookbook, celeb kids class in LV, cakes/cupcakes/cookies galore



Copyright material © 2015 Barbara J Nosek



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Copyright material © 2015 Barbara J Nosek



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Note that Amazon assembles these pages and all transactions are solely between the buyer and direct seller

Visit each of our online foodie stores right here . . . booksgiftscheesechocolate, kitchen, magazinessweets, wine


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You may also like our Chocolate Shop


♦  Various from celeb TV chef Jacques “Mr Chocolate” Torres

  Duff Goldman’s chocolate fondant

♦   Emeril’s cocoa roast almonds








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