September, 2014

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Sept 30.2014 – Emeril’s Chuckwagon Chili for the Slow Cooker

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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I know, I know, there’s a truckload of ingredients. But believe me they all goEmeril's Chuck Wagon Chili For The Slow Cooker together pretty fast.

Even more to the point, this is an absolutely fabulous tasting chili. The recipe comes from Emeril’s cookbook, “Sizzling Skillets and Other One Pot Wonders.”

Btw, if you happen to be in Charlotte NC on Oct 7, check out the Wine and Cheese event at Emeril’s e2, featuring paired wares of local merchants. At $45/person, $80/couple, resv at 704.414.4787 or dylan.amos@emerillagasse.com.

12 servings

1/4 c chili powder  2 T whole cumin seeds ♦ 1 t cayenne  3/4 t ground cinnamon  2 t dried Mexican or regular oregano, crumbled between your fingers  3 bay leaves  2 t light or dark brown sugar  4 lbs boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes  1 t freshly ground black pepper  2 1/2 T kosher salt  3 T vegetable oil  3 medium onions, coarsely chopped (about 4 c)  1 1/2 c chopped celery, including leaves  6 cloves garlic, roughly chopped  2 jalapeño chiles, roughly chopped  12-ounce bottle dark Mexican beer, such as Negro Modelo  2 T tomato paste  28-ounce can crushed tomatoes ♦ 1 oz semisweet chocolate, coarsely chopped  3 T masa harina (corn flour, not cornstarch)  1/2 c chopped fresh cilantro leaves  1/2 c chopped fresh parsley leaves  Grated cheddar cheese, chopped green onion, sour cream for garnish

Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.

Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.

Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.

Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining  1/2 tablespoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Note . . . Emeril says leftover chili may thicken up and need to be reheated with a little low-sodium broth.

Click for more information . . .

Emeril  “Sizzling Skillets” cookbook 

All of Emeril’s cookbooks  Emeril’s store on Amazon

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Tune in Thursday for news of the Alton Brown tour

Scroll down to see how you can livestream the Beard kitchen

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Sept 26.2014 – This is so cool – check out the Beard cam

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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Did you know about this? You can actually tune in and quite literally look over their shoulders as chefs create dishes at the James Beard House for JBFJames Beard House - diningroom members, guests and the general public.

Choose livestream from the kitchen, stove or prep area. You can also click links to see the kitchen cam schedule and archives.

It’s like being able to attend a cooking class or demo anytime you want. Watch and learn may never have been so enjoyable.

For even more foodie fun, wander around the website where you’ll find a blog, lots of recipes, news of events and more.

Click for more information . . .

James Beard Foundation  Beard cam  James Beard books

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Tune in Tuesday for Emeril’s chili recipe for the slow cooker

Scroll down for Charlie Palmer & Daniel Boulud dinners

 

 

 

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Sept 25.2014 – Upcoming celeb dinners – Palmer in LV, Boulud in Montreal

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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The French monk that created Champagne is reported to have cried to his fellows, “Come quickly, I’m drinking stars.” So plan to not only sip stars but also4.2.7 dine so fine when Charlie Palmer’s Aureole at Mandalay Bay in Las Vegas joins forces with Champagne Taittinger for a wine pairing dinner Oct 23, 6:30 p. Tix $225, 702.632.7401.

You’ll experience a guided tour through a menu highlighted by such culinary treasures as seared Mozanbican langoustines with apple and foie gras chutney, lemon dusted diver sea scallop with black winter truffles, veal tenderloin with butternut squash ravioli, so much more, and all cozied up to the just right bubbles from Brut La Francaise at the opening course to Nocturne with dessert.

In Montreal Oct 7? Awesome, because then you can take a seat at DanielBoulud, Daniel - Maison Boulud - room Boulud’s Maison Boulud in the Ritz Carlton Montreal for a 5-course tasting menu, $90, add wine pairing for $80, 514.842.4224.

Things are a little different this night at the Maison as chef Riccardo Bertolino “invites you to discover his Sicilian roots” with a menu featuring some of Sicily’s best products. And to keep it all company? Of course, unique Sicilian wines.

Btw, Maison Boulud is now serving breakfast. What a way to start the day.

Click for more information . . .

Aureole  Maison Boulud

Chef Palmer cookbooks  Chef Boulud cookbooks

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Tune in tomorrow for Beard-cam

Scroll down for Mom’s date nut bread recipe

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Sept 23.2014 – Moms Date Nut Bread recipe

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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This recipe is a lifelong favorite, one of my mother’s specialties. From earliestgram memories, tantalizing aromas both sweet and savory seemed to always be gently swirling through her kitchen.

She learned from her mother and added her own special touches and instincts. 

So though mom was not professionally trained, never on TV, has no cookbooks to her credit, she will always be my most beloved celebrity chef.

Makes 1 large loaf or 2 small ones

1 T butter  1 c sugar  1 egg  1 1/4 c flour ♦ 1 t baking soda  1/2 c walnuts  1 c dates  1 t vanilla  3/4 c water

Cream butter. Gradually add sugar, then egg and mix well.

Mix and sift flour and soda. Combine with nuts and dates.

Add dry ingredients to egg mixture. Combine vanilla and water and add to mixture.

Pour into well greased pan. Bake at 350 for about an hour {slightly less for small loaves} or until it tests done. 

Notes . . . Make it easy on yourself and use already-chopped dates . . . these days I’ve replaced “well greased” with baking spray.

Click for more information . . .

Mom’s Orange Bread recipe  CCC Selected Recipes

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Tune in Thursday for special Emeril offer

Scroll down for NOWFE past & future

 

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Sept 19.2014 – NOWFE – a taste of this year, get ready for next year

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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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. Tease your palate with the video below recapping this year’s event.

Then if you want, click the other links to plan ahead for next year. NOWFE, food, wine, art and music, May 20-23, 2015.

Click for more information . . .

2014 NOWFE video  NOWFE  Receive advance notice of tix

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Tune in Tuesday for “Mom’s Date Nut Bread”

Scroll down for Eataly cooking seminars in NYC

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Sept 18.2014 – Celeb chefs unwrap Italy in NYC

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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Four days. Seven seminars. Seven of Italy’s most notable chefs. Seven of NYC’s most celebrated culinary personalities.

It’s a chefs’ forum now in its 5th edition, open to the public, called Identita’ Batali, Mario - headshotGolose. And it’s all happening at La Scuola Grande at Eataly, 200 Fifth Avenue, 702.539.0204/ext 304, Oct 9-12.

“Be exposed to the latest techniques and trends that define today’s international culinary world.” Wine will be available to sip throughout the tastings.

Presenters include Mario Batali and Linda Bastianich. Each seminar $125.

Click for more information . . .

Identita’ Golose  Mario Batali  The Chew

Batali cookbooks  Bastianich cookbooks

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Tune in Friday for a look back & forward at the New Orleans fest

Scroll down for easy, creamy goat cheese cups recipe

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Sept 16.2014 – Easy Creamy Goat Cheese Cups

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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Once again we find a quick and tasty dish from the good ol’ folks at GE. This is one to get the party started.

10-12 servings

8 oz log goat cheese, room temp  1 egg  1/4 c mayo  3 T chives, minced {half a pkg}  1/2 t ea salt & pepper  2 pkgs phyllo cups

Preheat oven to 350. Beat cheese, egg and mayo with a whisk or mixer until
Creamy Goat Cheese Cups creamy. Mix in chives, salt & pepper.

Place phyllo cups on a baking sheet. Spoon the cheese mixture into the cups. Bake for 20 min or until the tops are slightly brown.

Let cool at least 5 min. Serve warm or room temp.

Note . . . GE suggests snipping the chives with a scissors right into the bowl . . . I also had the egg near room temp {your choice}.

Click for more information . . .

GE  GE food blog

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Tune in Thursday for news of Mario Batali’s cooking seminars

Scroll down for news of NYC Wine & Food Festival

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Sept 12.2014 – Eat. Drink. End Hunger. In NYC.

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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Going to be in NYC Oct 16-19? Lucky you because those are the dates for the mega-event, the New York City Wine & Food Festival.

Topping the list of participating chefs: Daniel Boulud, Mario Batali, Ted Allen, Emeril, Lagasse, Sunny Anderson, Morimoto, Marcus Sameulsson, Donatella Arpaia, Rachael Ray, David Bouley, Bobby Flay, Alain Ducasse, Paula Deen, Robert Irvine, Jacques Torres, Tyler Florence, Ming Tsai, Marc Forgione, and the list goes on . . . and on . . . and . . .

In addition to the boffo tastings, seminars, panels, demos, lunches, brunches and dinners, check out these highlights: Jets & Chefs, The Ultimate Tailgate hosted by Joe Namath and Mario Batali . . . Meatopia, “the world’s most famous meat festival” . . . Chocolate & Whiskey Pairing . . . Fresh and Raw, a vegan dinner . . . and Ample Hills & Brooklyn’s Best Dessert Party.

And as you dine well you also do good. That’s because 100% of the net proceeds benefit the Share our Strength No Kid Hungry campaign  to end childhood hunger in America and Food Bank For New York City.

Click for more information . . .

nycwff  Tix  Celeb chef cookbooks on Amazon

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Tune in Tuesday for the recipe for creamy goat cheese cups

Scroll down for news of The Paula Deen Network

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Sept 11.2014 – New Paula Deen Network

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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It’s almost here. Chef Deen’s subscription Internet venture, “The PaulaPaula Deen show Deen Network,” debuts Sept 24.

It promises to take you “behind the scenes with Paula like you’ve never seen her before.” Unscripted shows are served up daily, featuring, recipes for southern dishes and healthy dining, game shows and lifestyle programming.

Pricing ranges from $7.99/mo to $9.99/mo. A 14-day trial period is also being offered at this writing.

Click for more information . . .

Paula Deen Network

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Tune in tomorrow for the NYC food & wine fest

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Sept 9.2014 – Caramelized Peaches by Emeril Lagasse

Hosted & produced by Barbara J Nosek

Author of e-books, “Dieter’s Survival Guide” series, 99 cents to $4.99,

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

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This recipe is from a fascinating cookbook that represents a bit of a departure for the lovable and world renowned chef. Called “Farm to Fork: Cooking Local, Cooking Fresh,” it offers a tasty focus on the bounty of the garden, the farm, and the farmers market. 

But fear not. Emeril’s signature ways with flavor on flavor on flavor is front and center, and the NOLA influence also makes an appearance in such preps as artichokes New Orleans style, smothered shrimp and andouille, gumbo z’herbes, and cheesy Creole tomato pie.

Makes 2 cups

4 firm-ripe peaches 1 c ruby port  1/2 c sugar  4 whole cardamom pods  1 cinnamon stick {3 inches long}  1 whole vanilla bean, split lengthwiseLagasse, Emeril - Farm to Fork cb

Cut the peaches in half, remove the stones, and slice each into quarters.

In a medium saucepan over med-hi heat, combine the remaining ingredients and bring to a boil. Reduce the heat to med and cook until the mixture is somewhat syrupy, about 3 min. Add the peaches, stir to coat, and cook until they are golden and nicely coated with the syrup, 3-4 min. Discard the whole spices, and serve the peaches warm or cool.

Notes . . . Emeril says, the best peaches are those that have been left on the tree until the very last minute, allowing the sugars to fully develop . . . he suggests these peaches are so versatile they can be used in sweet and savory dishes alike, especially spooned over vanilla ice cream.

Click for more information . . .

“Farm to Fork” on Amazon  All of Emeril’s cookbooks on Amazon

Emeril’s store on Amazon

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Tune in Thursday for news of Paula Deen’s new network

Scroll down for our new e-book sale feature

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