November, 2014

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Nov 28.2014 – Book takes you into the classroom at Le Cordon Bleu/Paris

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

Amazon’s Cyber Monday deals good through Dec 6 – many categories

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We discovered at least two things in Kathleen Flinn’s book, “Burnt Toast Makes You Sing Better.” One, she grew up with a passion for food that shaped a dream to attend Le Cordon Bleu in Paris, and two, she has a heck of a knack for telling the tale with insight and humor.

In her sequel, “The Sharper Your Knife, the Less You Cry,” she follows Product Detailsthat dream and takes us along with her.We are there as she and her fellow students embark on a journey of hard lessons and fun times through the school’s Basic, Intermediate and Superior programs.

The big benefit for us of this virtual experience is the scope of techniques and cooking tips we learn along the way – in fact as you’ll discover, even the title is a cooking tip. And of course there are the recipes, some from family, some from friends, some seemingly from or inspired by the school – we’ll share in future posts.

Click for more information . . .

“The Sharper Your Knife the Less You Cry”

“Burnt Toast Makes You Sing Good” 

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Tune in Tuesday for chef Vongerichten’s Bitter Chocolate Sorbet recipe

Click here or scroll down for Giada’s Frittata recipe

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Nov 25.2014 – Giada’s Caprese Frittata

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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Leave it to Giada de Laurentiis to treat us to such an inspired idea, using the trio of good stuff in the classic salad and repurposing it all into a flavorful frittata. This recipe comes from Giada’s weekly online newsletter, and you’ll find a link below where you can sign up.

Serves 4

2 T extra-virgin olive oil  1 c cherry tomatoes, sliced into rounds  ½ t kosher salt, divided  7 large eggs, at room temp  ¼ c heavy cream, at room temp ♦ ½ c basil leaves, roughly chopped  ½ c diced mozzarella

Preheat the broiler to high and place the oven rack in the middle of the oven. Heat an 8-inch ovenproof, nonstick skillet over medium heat. Add the olive oil and tomatoes. Season the tomatoes with ¼ teaspoon salt and cook until they are soft and beginning to fall apart, about 4 minutes.
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Meanwhile, whisk the eggs in a large bowl. Add the heavy cream, basil, and remaining ¼ teaspoon salt and whisk together until light. Pour the egg mixture over the tomatoes, sprinkle with the mozzarella, and cook for 2 minutes. Using a rubber spatula, loosen the cooked eggs from the sides and bottom of the pan and tilt the pan to allow the raw egg to run underneath. Cook another minute and repeat. Place the whole pan under the broiler and cook for 5 to 6 minutes or until the eggs are just set. Slide the frittata onto a board, slice, and serve.
Notes . .  . An easy, tasty dish for a holiday brunch or lunch . . . or as Giada suggests, it can also be a quick and easy dinner, served with an arugula salad

Click for more information . . .

Giada ♦ Sign up for her newsletter ♦ Her cookbooks

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Tune in Friday for the scoop on a fascinating foodie book

No post on Thursday – Happy Thanksgiving!

Click here or scroll down for news of celeb chef Jamie at sea

 

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Nov 21.2014 – Cruise on into Jamie Oliver’s new restaurant

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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Celeb chef Jamie Oliver is scheduled this very month to launch a new restaurant, Jamie’s Italian, aboard the Royal Caribbean cruise ship, Quantumquantum of the Seas. The tasty plan: “provide holidaymakers with relaxed dining and a taste of rustic Italy while thousands of miles away.”

What’s on the menu? Oliver’s renowned pasta from scratch and all the classic fish dishes, including prawn linguine, baked salmon, and then a convergence of the two in seafood bucatini.
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The new ship also features the Royal Esplanade lined with boutiques, restaurants and nightlife and The Via, home to a wine bar and luxury shops, and as well Jamie’s restaurant. Guests can also rev up at the Vitality Fitness Center and wind down at the Vitality Spa.

Btw, Jamie also has a new cookbook, “Jamie’s Comfort Food,” published just this past Sept. And tune in Dec 9 for his colorful party dish, Turkey Tonnato.

Click for more information . . .

Jamie Oliver  Quantum  ♦ Jamie’s Comfort Food  His other cookbooks

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Tune in Tuesday for a great holiday brunch dish, Giada’s Frittata

Click here or scroll down for news of a new foodie school

 

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Nov 20.2014 – A New Career for the New 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

Check out wines available TODAY for 1-cent shipping on Amazon

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At the “intersection” of the Culinary Institute of America and the biz world is the college’s new Food Business School, coming in early 2015. The founders are dubbing it “The world’s first business school for food innovation and entrepreneurship.”

Specialized programs for executives, recent graduates, and mid-career explorers will shape a mission “to enable and empower entrepreneurial leaders
CIA - food biz schoolto design, deliver, and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities.”

And where will this all happen? “Programs are offered online, in resource-rich classrooms, and at remarkable locations around the globe. Picture a series of traveling immersive experiences with behind-the-scenes access to culinary kitchens, labs, pilot plants, and the pioneering makers who drive them.” Wow.

The CIA faculty will be joined by leading food industry practitioners and professors from the nation’s top business schools. Registration begins Jan 2015 with the first courses commencing in Spring 2015.

Click for more information . . .

The Culinary Institute of America  The Food Business School

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Tune in tomorrow to see how you can be all at sea with Jamie Oliver

Click here or scroll down for a festive Cranberry Cobbler recipe

 

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Nov 18.2014 – Cranberry {and} Cobbler 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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Once again Nancy Rogers and the readers of her uber popular online recipe newsletter come through with a tasty winner for the holidays. This one from contributor Julie is just in time for the Thanksgiving table.

Aunt Mary’s Thanksgiving Cranberry Cobbler Recipe

16 servings

1 pkg. yellow cake mix (2 layer)  21 oz can peach pie filling  16 oz can whole cranberry sauce  1/2 tsp ground cinnamon  1/4 tsp ground nutmeg  1 c (2 sticks) butter or margarine, softened  1/2 c chopped nuts

Preheat oven to 350°. Combine peach pie filling and cranberry sauce incobbler ungreased 13 x 9 x 2-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts.

Sprinkle evenly over fruit in pan. Bake at 350° for 45 to 50 minutes or until golden brown. Serve with ice cream or whipped cream, if desired.

Note . . . I love peach and think that would indeed be awesome, but I actually used cherry pie filling to create a nice bright red holiday color and it was great.

Click for more information . . .

Nancy Rogers  CCC Selected Recipes

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Tune in Thursday for news of the CIA’s new, unique Food Business School

Click here or scroll down for a fascinating book on the habits of famous artistes,

dining, drinking, and more

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Nov 14.2014 – What do “artistes” eat???

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 want to share with you a fascinating book I just finished about celebs of a different sort. Called “Daily Rituals,” it’s all about how artists across the creative spectrum fill their days and nights, with each person covered in an average of a page and a half, occasionally including some priceless quotes.

When do they write/paint/compose, etc., and where, and with what instruments and tactics? Do they have help? If they make time for a social life, what doesProduct Details that partytime look like? What about their sleeping habits? {An incredible percentage of these folks suffer from insomnia.}

And of prime interest to us foodies, what do they eat and when? Who prepares it? At home, or out? Alone or with company? And do they drink? Oh yeah.

The author, Mason Currey, also includes a few choreographers, philosophers and scientists, reaching back into the 17 century for such as Voltaire and Hobbes, moving into more current times with, e.g., Rice, King, Asimov, Tharp, Oates and Warhol, along the way revealing glimpses of Austen, Hemingway, Freud, Darwin, Dickens, Stein, Bach, Beethoven, O’Keefe, Satre, Gershwins, many more.

Click for more information . . .

“Daily Rituals” {hardcover & Kindle}  CCC Book Store

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Tune in tomorrow for First Friday Foodie Book Sale

Scroll down for this week’s recipe

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Nov 13.2014 – A Towering Success in Sight for Tavern on the Green

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 was a legend for decades, then it closed, then it was planned as a food truck site, then it was remodeled and re-opened, then it got panned, but now it looks like glory days are coming back again. Talking about Tavern on the Green, already Jeremiah Towerbeing buffed back to first class status by renowned chef Jeremiah Tower, notable for star turns in the kitchens at Stars in San Francisco and Chez Panisse in Berkeley.

Tower said in ProChef SmartBrief, “The food has to be delicious, colorful and affordable.”  He’s reportedly already crafted over 250 dishes for the 400-seater, and don’t be surprised if the array makes room for the California style cuisine that he pioneered.

Other comments in the story indicated that Tower will also be instrumental in some design updates. Stop by for lunch, dinner or late night dining. 

Click for more information . . .

Tower on Twitter  Tavern on the Green  Tower’s cookbooks

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Tune in tomorrow for the scoop on a fascinating book about the elements in the daily agendas of famous writers, artists and more including their dining & drinking habits

Click here or scroll down for awesome chef Rick Moonen’s

oyster stew recipe

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Nov 11.2014 – Classic Oyster Stew by Sea Maven Rick Moonen

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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Well, maybe you prefer your oysters cooked. In our Nov 6 post we shared chef Moonen’s pearls of wisdom about half shells. But since he is indeed a master of all bounty from the sea he also, no surprise, offers the best in steamed, broiled, baked, sauteed, et al.

Here we simmer up Moonen’s tasty take on an oyster classic. Of course when in Las Vegas you can as well tap into his celeb preps at rm seafood and upstairs at the Rx Boiler Room on the cusp of Mandalay Bay and Mandalay Place.

Serves 4

8 tablespoons [1 stick] unsalted butter  4 cups whole milk  1 cup heavy cream  Coarse salt and freshly ground white pepper  Tabasco sauce  1 pint shucked oysters with their liquor ♦ Oyster crackers

Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt and white pepper and Tabasco [remember, you’re putting in the Tabasco so you can taste it, so don’t be shy], then add the oysters and their liquor.

Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats. Serve hot with plenty of oyster crackers.

Click for more information . . .

Rick Moonen  “Fish Without a Doubt” on Amazon

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Tune in Thursday for celeb news about Tavern on the Green

Click here or scroll down for foodie book deals that may still be available

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Nov 7.2014 – First Friday Foodie e-Book Deals

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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Here’s this month’s showcase of books of foodie interest on Amazon Kindle that are free, on sale, or on Kindle Unlimited

All deals are as of this date – note that the $1.01 sale is for today only

Any can be limited time offers – be sure to check pricing before ordering

Below this month’s featured books you’ll find links to the whole list of Amazon’s foodie books that are either free or on Kindle Unlimited

{Note that all transactions are solely between the seller and buyer}

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TOTALLY FREE

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TODAY ONLY - COOKBOOKS OF THE WEEK - EACH $1.01

Product Details   Authentic Chinese

Product Details   English Scottish Welsh

Product Details   Mediterranean

Product Details   Low Carb

Product Details   Seasonal Cooking

Product Details   Diabetic Cooking {a 2014 best seller}

 

FREE TO BORROW ON KINDLE UNLIMITED

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Click for more information . . .

 Current free foodie e-books on Amazon

Current Kindle Unlimited foodie books on Amazon

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Tune in Tuesday for Rick Moonen’s classic oyster stew recipe

Click here or scroll down for Moonen’s mini-primer on half shells

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Nov 6.2014 – If the oyster is your world . . .

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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. . . then you’ll probably appreciate these pearls of wisdom about half shells from that master of all things from the sea, marquee chef Rick Moonen. I recently came across a feature I’d written on the subject based on an interview with this fave friend of CCC and was fascinated all over again by the nuances of this briny treat.Moonen, Rick, headshot

One of his first comments dispels the notion that oysters must be relegated to prelude status on the dinner menu. “I could, and have, made entire meals out of half shell oysters . . . Years ago, Chef Charlie Palmer and I would open several dozen oysters onto some crushed ice and then sit down and just slurp one after the other until you couldn’t wipe the grins from our faces,” he said.

And then there’s the geographic distinction. “Many East Coast oysters will Product Detailsfinish with a nutty flavor . . . think pumpkin seeds or sunflower seed nuttiness,” Moonen said. “West Coast oysters finish up with a watermelon rind/cucumber juices sensation.”

Now then, how do we dress them up? For some, he said, “Just give me a lemon and leave me alone.”

Or . . . “Knock yourself out with cocktail sauce, spice it up with an extra dose of Tabasco or horseradish, or run with tradional mignonette {red vinegar, shallots, cracked black pepper}. Mignonette works best on the metallic-flavored flat oystes like Belons from France or Bluff Oysters from New Zealand.

“The creative side of me wants to reinforce the natural flavor profiles of these guys/girls with finely diced cucumber and douse it with a splash of ginger mignonette {rice wine vinegar, ginger, soy and mirin}. Top it off with wasabi-flavored tobiko {flying fish caviar} and you will have a memory to share with your friends.”

So with oysters on the ice, what should be in the glass? Moonen suggests dark stout as “an amazing pairing with briny, meaty fresh oysters. Dry Fino sherry can pair with the traditional mignonette lover and will  only explode the nutty finish even more.

“There are sakes that will sing arias with the Asian ‘s pproach of ginger and cucumber mignonette. I find myself enjoying oysters lately with a black and tan made up of Fat Tire beer and Guinness.”

Thanks {again!} Rick. Tuck into Moonen’s cuisine at his rm seafood downstairs Palmer, Charlie,  Courtesy of Dan Walbridgeand Rx Boiler Room upstairs, on the cusp of Mandalay Bay and Mandalay Place.

Charlie Palmer {shown here} is of course a celeb chef in his own right. He helms Aureole also at Mandalay Bay and Charlie Palmer Steak at the adjacent Four Seasons, as well as other restaurants in Reno and on both coasts. 

Btw . . . prefer your oysters cooked? Tune in Tuesday for Rick Moonen’s recipe for oyster stew

Click for more information . . .

Rick Moonen  Moonen’s cookbook, “Fish Without a Doubt”

Charlie Palmer  Palmer’s cookbooks on Amazon

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Tune in tomorrow for First Friday Foodie Book Sale

Click here or scroll down for Roy Yamaguchi’s Seared Shrimp Salad with Feta Cheese and Candied Garlic recipe

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