May, 2014

now browsing by month

 

May 30.2014 – Klatching like Giada

Hosted & produced by Barbara J Nosek

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

The coffee klatch, Giada style. Gather a few good friends, and put on a “cupping” right in your own home. The popular chef and the folks at Blue Bottle De Laurentiis, Giada - headshotCoffee tell you how.

Start out, they suggest, with no more than four coffees, all single origins from different regions. Avoid blends, and also avoid extremely dark roast coffees, since higher roast levels tend to make the origin characteristics harder to discern. More advice: make sure to use water that tastes good enough to drink on its own.

This is, Giada says, “a terrific way to get to know what kinds of coffee you like and learn to identify flavors and characteristics. The great part about cupping coffee is that it allows you to discover that it isn’t difficult to differentiate among coffees. I see it at Blue Bottle’s public cuppings all the time: people are astonished and beaming when they find that they can easily distinguish a Brazilian coffee from a Sumatran. It’s empowering to realize that you know more than you thought you did.”

Click for more information . . .

Giada de Laurentiis  Blue Bottle Coffee  Giada’s cookbooks on Amazon

Full details on “Coffee Klatch 2.0″

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

Tune in Tuesday for Giada’s great summer dish, lemon spaghetti

facebooktwitterlinkedin

May 29.2014 – Great Kerry Simon news

Hosted & produced by Barbara J Nosek

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

Hope you will allow me to invoke a cliche: You can’t keep a good man down. At this moment it almost seems as though that adage, though crafted long ago, has all this time just been waiting to characterize rock n roll chef Kerry Simon.

Even though doing battle with a serious condition called MSA, he is front and center in a new project called Carson Kitchen that is slated to open soon at 6th & Carson in ever-blooming downtown Las Vegas.
Simon, Kerry - 2014

The inventive chef says, “I want this restaurant to feel like dinners I’ve prepared for friends in my own home, and I have developed the menu and design with those friends in mind.” Styled as an American gastro-lounge, it will celebrates food and drink through an ingredient-driven menu that provides innovative flavors for guests through progressive, yet approachable selections.

Expect an emphasis on sustainable ingredients, as well as locally sourced produce. In addition, it all takes place “in the space formerly occupied by the John E. Carson Hotel, keeping much of the character and ‘bones’ of the original structure.”  The name was inspired by the John E. Carson Hotel and as well pays tribute toThe Mercer Kitchen in New York City by Simon’s mentor, Jean Georges-Vongerichten.

Click for more information . . .

Kerry Simon   Carson Kitchen

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

Tune in Friday for Giada’s today take on coffee klatching

 

 

facebooktwitterlinkedin

May 27.2014 – Butterhead lettuce with warm shrimp vinaigrette by Charlie Palmer

Hosted & produced by Barbara J Nosek

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

From “Charlie Palmer’s Practical Guide to the New American Kitchen”

Serves 4

Yep, salad season is here – do like salad but never particularly got excited about having one – well that all changed thanks to the chopped version by Gustav Mauler we featured last month . . . and this one with a deeply flavored vinaigrette with sauteed shrimp by chef Palmer

For vinaigrette: 3 oz ginger, grated  2 shallots, peeled & chopped  4 cloves garlic, peeled & minced  1 1/2 c sherry vinegar  1/2 c coarsely chopped rosemary  1 1/2 c vegetable oil  1 c extra virgin olive oil For the salad: 2 heads Boston or Bibb lettuce, leaves separated  2 T extra virgin olive oil  1 lb med shrimp, peeled, deveined, and halved lengthwise  1 small head fennel, shaved thin on a mandoline  1 pt cherry tomatoes, halved

Vinaigrette: Combine the ginger, shallots and garlic in a deep, medium saucepan, and sweat them over med heat for a quick minute. Add the vinegar and bring just to a simmer, then immediately remove the pan from the heat, toss in the rosemary and cover. Set aside for 10 min to allow the flavors to infuse the vinegar.

Add the vegetable and olive oils and pulse a few times with a hand blender until well blended. Season to taste with salt and white pepper. {This makes more vinaigrette than you’ll need for this recipe – it will keep for weeks in the refrigerator.}

Salad: Arrange the lettuce leaves on small plates. Heat the oil in a large nonstick saute pan over high heat. Saute the shrimp just until they begin to color. Add the fennel and tomatoes and toss just until the fennel wilts and the tomatoes start to wrinkle. Season to taste with salt and pepper.

Pour about 1 cup of the vinaigrette into pan and bring to a simmer. By the time this liquid simmers, the shrimp will be cooked. Check the seasoning one more time, then spoon the shrimp, fennel and tomatoes over the lettuce. Drizzle with the warm vinaigrette.

Click for more information . . .

Charlie Palmer ♦ This cookbook ♦ Other Charlie Palmer cookbooks

Celeb chef bookstore

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

Tune in Thursday for great news about Kerry Simon

facebooktwitterlinkedin

May 23.2014 – Cruisin’ with Paula, foodie events galore at sea

Hosted & produced by Barbara J Nosek

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

Deen of the Seas. At least for a special week this summer chef Paula can wear that cap. And you can be there too!

Join Paula and family for a “Party at Sea” aboard Royal Caribbean’s Oasis of the Seas. Leave July 19 from Ft. Lauderdale, sail to Labadee, Haiti . . . Deen, Paula - headshotFalmouth, Jamaica . . . and Cozumel Mexico . . . return July 26 to Ft. Lauderdale.

Paula says, “. . . the ship has EVERYTHING imaginable for your pleasure — a Central Park for nature lovers, a Boardwalk dedicated to family fun, and an Aqua Theater. Would you believe, 24 hour dining.” And yet more: an art gallery, lots of shops, two FlowRiders®, two rock-climbing walls, a zip-line nine decks up, an ice-skating rink, a mini-golf course, and a stunning carousel.

Fun events check in throughout the cruise, from a Welcome Dessert Pajamaoasis_pictures Party to recipe creation with Paula and Jamie, to a slot tournament, to a poolside bbq and so much more. Check the site for full details and pricing.

Click for more information . . .

Paula Deen  All about the cruise

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

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

Tune in Tue for Charlie Palmer’s recipe for butter lettuce & shrimp salad

 

facebooktwitterlinkedin

May 22.2014 – New book from TV’s Marc Forgione features stories, signature dishes

Hosted & produced by Barbara J Nosek

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

Foodies everywhere are familiar with chef Forgione from his eponymous Michelin-starred NY reestaurant, his winning turn on Food Network’s “The Next Iron Chef,” and his ongoing competitor’s role on “Iron Chef America.” Now we’ll
all come to know him as an author as well.

The title sort of says it all, “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” The photo-intensive tome features such crowd faves as chili lobster, chicken under a brick, and 40 oz Tomahawk chop. Publisher’s Weekly applauds this “go big or go home” approach.

But wait, there’s more. “The cookbook features not only {170} recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now . . . His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.”

Click for more information . . .

Mark Forgione  His new book on Amazon 

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

Tune in tomorrow to see how you can go cruisin’ with Paula 

 

facebooktwitterlinkedin

May 20.2014 – Taco Cheese Ball by superstar Emily Ellyn

Hosted & produced by Barbara J Nosek 

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

This was actually for football season, but what a tasty offering for any party, and this is certainly the celebration time of year. It’s salsa, cheese and chips and more and as Emily says, this “perfect combo is balled up” to make your party an undefeated success!

Yield: “Party Size”

2 (8 oz) packages cream cheese, softened  8 oz sharp cheddar cheese, grated  juice of 1 lime  ½ c sweet onion, finely minced  ½ c red bell pepper, seeded and finely minced  ½ c packed cilantro, finely minced  ¼ c black olives, drained and rough chopped  2 T pickled jalapeño, finely minced ♦ 2 T taco seasoning  1 t hot sauce ♦ 1½ c corn chips, crushed  8 oz jar of favorite salsa

In a med bowl mix the first 10 ingredients with a rubber spatula. Shape mixture into a ball and roll in chopped corn chips to cover. Chill for 30 minutes or until firm.

To serve, place Taco Cheese Ball in a shallow serving bowl, spoon salsa around, and serve with an assortment of your favorite pita chips or tortilla chips.  This layering allows the guest to get a perfect bite of taco cheese ball and salsa with every scoop.

Notes . . . visit chef Emily’s website for such recipes as chocolate covered cherry jam, hoisin steak sliders, and crimson red blended berry compote . . . you’ll also find a listing of her events – I met her at the recent Wine & Spirits Wholesalers of America convention in Las Vegas.

Click for more information . . .

Emily Ellyn  WSWA  CCC Recipe Collection

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

Tune in Thursday for news of TV chef Marc Forgione’s first book,

featuring 170 recipes, including some signature dishes, 

and tales of his intriguing journey

facebooktwitterlinkedin

May 16.2014 – Meet this fascinating foodie star right here

Hosted & produced by Barbara J Nosek

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

Put this on your foodie do-list. If you haven’t yet encountered the delightful chef Emily Ellyn, don’t wait a moment longer {Wait! Actually hold off a few moments longer and finish reading this blog first!!!}

Screen Shot 2013-11-17 at 9.52.08 PM

Oh she is a hoot, but all that Champagne personality serves a wonderful purpose. While she’s readiy charming you, she’s also telegraphing her passion for food, how to understand it, prepare it, enjoy it, share the joy at the table.

That’s all packed in, in so many ways, into her colorful website, starting with a video of her various TV appearances. But you’ll also find treatments on ingredients, her “Rad Retro” recipes {we’ll feature one next Tue}, a page on her flamboyant dresses, and another of her equally flamboyant aprons which you can actually buy.YCiltC81O-miG8kIAJ8chShVIKrfANi6vNFJtg-hcPA,Li4RRnBCtxzRWBA-KHPlKrIFVsh1h4z8xZMHV0pnAx0

Also check her list of upcoming events where you can one-on-one with the personable star. I had the pleasure of meeting her at the recent Wine & Spiritis Wholesalers of America convention in Las Vegas, and she’s next scheduled for the Florida Hospital Gourmet Soiree May 18, the Vintage Virginia Food & Wine Festival May 31, and the Orlando Home & Garden Show June 7.

Btw, at the convention Emily was appearing on behalf of LiDestri Spirits – I since learned that this company was awarded nine medals for its ready-to-drink cocktails, which you can read all about on their website.

Click for more information . . .

Emily Ellyn  Lidestri Spirits  WSWA

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

Tune in Tuesday for Emily Ellyn’s recipe for

Taco Cheese Ball

 

 

facebooktwitterlinkedin

May 15.201 – Morning sippin’ Emeril style

Hosted & Produced by Barbara J Nosek

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

Wake up with Emeril, so to speak. Did you know this bam-good chef has a line of signature coffees?Emeril's coffee

There are tasty variations for both Keurig and the regular ground kind. The former start at 16-ct and you true coffehounds will be happy to know they go up to 144-ct.

And leave it to Emeril to infuse your brew with such flavors as kicked up French vanilla and caramel bread pudding for ground coffee. For K-cups choose big easy bold or jazzed up decaf. Morning cheers!

♦♦♦

Big congrats to Charles Phan whose acclained Slanted Door at the Ferry Landing in San Francisco took top restaurant honors in the recent James Beard Foundation awards. This place is awesome. Try for reservations but if “full,” still worth it to stand in line and take a chance.

 

Click for more information . . .

Emeril  Emeril’s coffee on Amazon  Emeril’s store on Amazon

Emeril’s cookbooks  Charles Phan’s “Vietnamese Home Cooking”

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

Tune in tomorrow to get the scoop on a fabulous food star

facebooktwitterlinkedin

May 13.2014 – Easy, Crowd-Pleasing Chunky Monkey Cupcakes using mixes from The Prepared Pantry

Hosted & produced by Barbara J Nosek

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

Oh yum, chocolate, nuts, banana, and Bavarian cream, all tucked into cupcakes, and so easy to make with mixes from baking chef Dennis Weaver who helms the online resource Prepared Pantry.

Weaver also has a bricks & mortar store in Rigby ID so if you happen to be in the neighborhood, stop by for chat and samples.

Makes 18-20 regular size cupcakes

Cupcakes: 1 Vanilla Bean Baby Cake Mix  1 t baking powder  3 large eggs  1/2 c oil  1 c mashed banana  1 1/2 t banana flavor  2/3 c walnut pieces  3/4 c dark chocolate chips Filling: 1 c Bavarian cream pastry filling  1/3 c mashed banana Frosting: 1 t banana flavor  1 c butter  3 1/2 c powdered sugar  2 T meringue powder  4 T milk or cream, more or less to reach the desired consistency

Preheat oven to 325 degrees. Mix cake mix, baking powder, eggs, oil, bananas, and banana flavor in your stand-type mixer with the paddle attachment until Weaver, Dennis - headshotmixed.  Turn the mixer to medium-high and beat for three minutes. Fold in the chocolate pieces and walnuts. Scrape the batter into paper liners in muffin pans. Bake until done, about 17 min.

Combine the Bavarian cream and mashed bananas.  Place in a pastry bag equipped with a star tip.  Poke the tip intoWeaver, Dennis - cupcakes the tops of the cupcakes squeezing the filling into the centers of the cupcakes. {How-to video link below} Combine frosting ingredients and top the cupcakes.

Notes . . . the cake mix, banana flavor, Bavarian cream pastry filling, and meringue powder can all be ordered online from Prepared Pantry . . .  this prep uses  Weaver’s cream cake mix which he tells us is much more dense and moist than box mixes . . . he also notes that the meringue powder in the frosting makes it stiffer, more stable, less likely to melt.

Click for more information . . .

The Prepared Pantry  Weaver’s video on filling cupcakes 

Prepared Pantry’s fine products on Amazon

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

Tune in Thursday to see how you can “bam up” your mornings

facebooktwitterlinkedin

May 9.2014 – New free foodie mag – tips, recipes, Q&A and more – but hurry

Hosted & produced by Barbara J Nosek

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

Free is good. And the fact that this freebie is a foodie’s treasure trove is even better. But you might have to hurry.Weaver, Dennis - headshot

ACE * Baking chef Dennis Weaver, known to many of you as the motive force at Prepared Pantry, the online store for numerous baking mixes, baking chips, toppings, fillings, accessories, so much more, has now launched a gussy online magazine called “Country Home Kitchen.” But step right up because it probably won’t be free forever.

A recent issue I saw is a cornucopia of kitchen tips, prep guidelines, holiday offerings, recipes, Q&A’s, and product news. And all of it so beautifully presented.

* ACE – Also Chef Extraordinaire

Click for more information . . .

Prepared Pantry  Free sub to Country Home Kitchen

Prepared Pantry items on Amazon

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

Tune in Tuesday for Dennis Weaver’s recipe for chocolate banana cupcakes

 

 

facebooktwitterlinkedin