May, 2015

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May 29.2015 – Learn from the pros – CIA video for lobster bisque

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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Mario Batali continues to generously share ever so helpful cooking demos on his site. This one is for a personal fave, lobster bisque.

Enjoy.

Video

Click for more information . . .

Mario Batali Batali cookbooks Batali kitchenware

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Next: Giada shrimp recipe  Below: cruisin’ with the Sunset eds

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May 28.2015 – Cruisin’ with the Sunset eds

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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Clean Food Diet, ebook, currently shows as Free

Paul Prudhomme Barbecue Magic Free w/$30 purchase through June 1

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How might you love this cruise??? Let us count the ways.

The first ways are embodied in its name, the Sunset Wine Cruise. The Sunset part tells you what fine magazine is crafting this venture and in turn that meansSunset cruise the hosts are the pub’s wine editor Sara Schneider and its food editor Margo True. And the wine part tells you the hooray focus of the journey.

But wait there’s more. If sails you from Barcelona to Monte Carlo over seven days highlighted by a couple of wine seminars, a winemakers dinner, a welcome party and cooking demo. Meanwhile the ship ups the ante with nine restaurants, Canyon Ranch Spa Club, daylong comp beverages for suites and staterooms and optiional goodies.

Want to go? Mark your calendar for Aug 5-12.

Click for more information . . .

Cruise information Sunset magazine Sunset cookbooks

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Next: lobster bisque demo   Below: Samuelsson’s dilled salmon recipe

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May 26.2015 – Dill-spiced Salmon by Marcus Samuelsson

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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DEAL CONNECTIONS . . . {may be limited time offers}

Clean Food Diet, ebook, currently shows as Free

Paul Prudhomme Barbecue Magic Free w/$30 purchase through June 1

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Chef Samuelsson gives a nod to the country of his childhood with this dish, calling “Salmon with dill the Swedish equivalent to American meat loaf,” though this Marcus Samuelsson at the Streetbird Launch Partyprep has the added kick of chile powder. He also notes that the salmon will be creamy, almost custardy, but if you like it more well done, just leave it in the skillet a few more minutes.

This recipe comes from his cookbook, “Marcus Off Duty: The Recipes I Cook at Home.” It’s a great opportunity to peek over the shoulder and into the personal kitchen of one of the best and best known chefs in the world.

Serves 4

4 T olive oil, divided juice of l lemon  1 T Dijon mustard  2 T chopped fresh dill  2 garlic cloves, thinly sliced  4 1/2 t chile powder  1 t coriander seeds, finely ground  1 t cumin seeds, finely ground  freshly ground black pepper  4 6-oz skin-on salmon fillets  kosher salt  1 T unsalted butter

In a mini food processor, blend 2 T of the olive oil, lemon juice, mustard, dill, garlic, chile powder, coriander, cumin and 1/4 t pepper into a paste. Transfer to a bowl.

Season the salmon with salt & pepper. Heat the remaining olive oil in a large skillet over med-hi heat. When it shimmers add the salmon fillets skin side down and brush half the paste on the fillets. Cook 4 min, then add the butter.

Continue to cook, spooning the oil and butter over the salmon, for 2 min. You’ll see the color changing as the salmon cooks from the bottom. Flip the salmon and brush the remaining paste onto the other side. You just want the heat to kiss the salmon on this side so take it out after a few seconds. Let the salmon rest for a few minutes before serving.

Notes . . . Samuelsson recommends using the stems of herbs, including for the dill here, as a source of great flavor . . . he likes to serve this dish with a raw kale salad {that recipe is also in his book}.

Click for more information . . .

Marcus Samuelsson  “Marcus Off Duty”  His “Yes Chef, a Memoir”

Samuelsson restaurants

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Next: Cruisin’ with the Sunset eds  Below: celeb chef buzz, part 2 of 2

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May 22.2015 – Celeb chef buzz, part 2 of 2

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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 Awesome chef Charlie Palmer has published another great cookbook, this one called “Charlie Palmer’s American Fare “with over 100 everyday recipes from my kitchen to yours. Watch for a Palmer event celebrating the release of the book possibly coming to a ‘hood near you. “Charlie Palmer’s American Fare”

 Giada is in a seafood mood as she prepares for a trip to the Amalfi Coast which she calls a great place to feast on the bounty of  sea. And that has inspired a recipe she’s shared for Neapolitan Calamari and Shrimp Salad.  Recipe 

 Just {not} like mom used to make {and happily still does}. Lidia Bastianich is known for her winning ways with pasta, often with rich sauces {not that there’s anything wrong with that}. But those who like to dine on the lighter side might want to take a look at the cookbook created by son Joseph and daughter Tanya that  specializes in pastas that brings flavor into the equation with more healthful ingredients. “Healthy Pasta: The Sexy, Skinny and Smart Way to Eat Your Favorite Food”

 Now see Deen on all your devices. Paula Deen has teamed up with Roku to provide instant access to the chef’s cooking and lifestyle shows via TV, computer, phone and tablet. “Paula and her sons,  Jamie and Bobby, will cook up their delicious southern recipes and help you with hints and tips that make meal planning simple, affordable and easy.”  Read all about it

 Here’s another interesting cookbook, this one called Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.” Lots of familiar names in the list of contributors, including Paula Wolfert, Richard Olney, April Bloomfield, Marion Cunningham, Tom Colicchio, Marcella Hazan, Michael Ruhlman, Michel Richard, Dan Barber, Alton Brown, Nobu Matsuhisa, Alice Waters, Nancy Silverton and from such restaurants as Union Square Cafe, Le Bernardin, Momofuku, and Rao’s, even one from Valrhona. “Food52 Genius Recipes”

 Sunny & Spam in the spotlight. Everything old is new again as chefs take a fresh look at Spam and decide it can be a pretty cool ingredient. To add some momentum, Hormel is taking the pink meat in a can on tour along with culinar help from Sunny Anderson who created a Coconut SPAM® Spears with Spicy Pineapple Chutney dish which will be a mainstay on the menu throughout the tour. The Spamerican Tour!

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Next: Samuelsson’s salmon  Below: celeb chef buzz, part 1 of 2

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May 21.2015 – Celeb chef buzz, Part 1 of 2

 Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

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May 19.2015 – Harvest Salad, and here an award, there an award

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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Save up to 60% on Rachael Ray cookware

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If you like crunchies, this is the salad for you. Chef Paul Virant of two Chicago area restaurants, Vie in Western Springs and Perennial Virant in Lincoln Park, assembles a sprightly mix of colors, textures and flavors and then ups the ante with kicked-up pickled veggies.

Virant’s snuggled-up-to-nature cuisine has earned top honors from theProduct Details Tribune, Gayot, Michelin, Beard and Food & Wine magazine, as well as a competition slot on Iron Chef. Meanwhile his chef de cuisine Dan Compton recently snagged an award for The Most Creative Use of Bacon served at Saturday’s dinner for his Bacon Slim Jim & Potato Bacon Soup at last month’s BaconFest Chicago.

This recipe from Virant’s Vie restaurant comes from “Chicago’s Chef Table” by Chicago author and chef Amelia Levin. Sure to be a foodie fave, the book showcases the city’s top chefs with bios, restaurant profiles, and recipes.

Serves 4

2 T grapeseed oil  1 c trimmed, cored, quartered brussels sprouts  2 c pickled beans ♦ medium hakuri turnip {or salad turnip}, trimmed, thinly sliced  medium Honey Crisp apple, sliced  small red onion, thinly sliced  1 c flat leaf parsley leaves  1/4 c extra virgin olive oil  kosher salt & pepper, to taste  rustic croutons & freshly grated pecorino Romano cheese {optional garnish}

Heat the oil over med-hi heat in a large saute pan. Add brussels sprouts and cook until caramelized and tender, about 5 min. Transfer to a medium bowl and cool.

Add the pickled beans, turnip, apple, onion and parsley to the brussels sprouts. Whisk together olive oil, reduced bean liquid {see pickled veg recipe}, salt & pepper. Add dressing to bowl, toss to coat. Divide salad among four plates. Garnish with croutons & cheese if desired.

Quick pickled summer beans

1 lb summer beans {green beans and/or yellow wax beans}, trimmed and washed  1 c water  2 c champagne vinegar  2 t sugar  1 t kosher salt  1 t crushed red pepper flakes  3 sprigs fresh dill  1 t dill seed  1 tblack peppercorns  3 cloves garlic, peeled.

Blanch the beans in a large pot of boiling salted water for 1 min; drain. Place beans in a container large enough to hold brine. Combine remaining nine ingredients in a saucepan and bring to a boil. Pour brine over beans. The liquid should cover the beans {to help cover, place a large resealable plastic bag filled with water on top}. Cool completely and refrigerate. Beans are ready immediately, but could be prepared up to a week in advance.

Strain the beans, reserving 1/4 cup of the liquid. Bring it to a boil and reduce by half. Set aside {see salad recipe}.

Click for more information . . .

“Chicago Chef’s Table” Vie  Perennial Virant

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Next: celeb chef buzz, part 1 of 2  Below: Ferran Adria exhibit

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May 15.2013 – El Bulli artful insights come to Kansas City

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

Visit each of our online foodie stores right here . . . books, gifts,cheesechocolate, kitchen, magazinessweets, wine

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Here’s a rare opportunity to look inside the mind of the chef whose name is probably better known than any other throughout the culinary world. That would be Ferran Adria, for two decades at the helm of the world renowned El Bulli in Spain.

Now the drawings that were the starting points for the one-of-a-kind cookery that he and brother Albert created are on display in the “Notes on Creativity” exhibit at the Nelson-Atkins Museum of Art in Kansas City. “Through sketches, models and diagrams,” the museum says, the presentation “charts the origins of Adrià’s intellectual and philosophical ideas about gastronomy that have forever changed how we understand food.”

As well the library has compiled a list of foodie books and online resources about Adrià, titles about the history of food and gastronomy, plus books that discuss the history of food in society, and titles that discuss food depicted in art. In addition there are a few titles about the creative process.,

Find chef Adria’s exhibit in Galleries L14-L15. See it through Aug 2.

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And here’s a fine opportunity to sample the cuisine of a number of top-rated chefs and restaurants – it’s the Las Vegas Epicurean Affair 2015 at the pools of Palazzo on the Strip. Among the dozens of participants, B&B Ristorante {Batali & Bastianich}, Delmonico’s Steakhouse {Lagasse, also his Stadium & Table 10}, Bouchon {Keller}, Carlo’s Bakery {Valastro}, Bazaar Meat {Andrés, also his Jaleo}, and DB Brasserie {Boulud}. Details at the link below.

Click for more information . . .

Nelson-AtkinsPurchase Tickets ♦ Albert & Ferran Adria

Adria books & merchandise  Epicurean Affair

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Next: recipe from award winner   Below: foodie-esque diet plan 

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May 14.2015 – Wow, a diet program with a true foodie vibe

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

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

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DEAL CONNECTIONS . . . {may be limited time offers}

Deals on stylish salt & pepper mills

Ozeri Pro Digital Scale, save $35

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Just imagine a diet plan crafted by Cooking Light magazine, under the auspices of Food and Wine magazine. No need to imagine because those boffo creds are the prime movers behind a new program.Cooking Light dish

The Cooking Light Diet, they tell us, means “Delicious no-frills meals, custom-selected for your specific calorie goal, delivered to your inbox weekly.” Even better it’s based on what you like to eat for all three squares plus snacks.

The current special offer is $2.50 per week. Read more about it including user comments on the site. Btw, judging by the picture, sure doesn’t seem deprivation is a factor here.

Click for more information . . .

Cooking Light Diet Cooking Light Food & Wine 

CCC Dieter’s Resource Page

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Next: a foodie exhibit like no other  Below: Sean Brock fudge recipe 

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May 12.2015 – Hillbilly Black Walnut Fudge recipe from Sean Brock’s grandmother

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

Visit each of our online foodie stores right here . . . books, gifts,cheesechocolate, kitchen, magazinessweets, wine

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The new cookbook “Heritage” by Sean Brock delivers page after page of the culmination of the famed chef’s culinary experiences in his adoptive homes of Charleston and Nashville and perhaps most of all in his native SouthwestProduct Details Virginia where “You learn to appreciate food on a different level. You see  firsthand the work that goes into getting food onto the dinner table. You watch your family handle food with care and respect. It’s in my blood; it’s part of my DNA . . . That mentality influences everything I cook today.”

Brock is the motive force at Charleston restaurants McCrady’s and Husk, and also at a sibling of the latter in Nashville. This recipe from the cookbook comes from his grandmother who was a great influence on his cooking life.

Makes 88 1-inch pieces

1 lb Velveeta cheese, cut into  1/2″ slices  1 lb unsalted butter, cut into 1/2″ slices  4 1-lb boxes confectioners sugar  1 c unsweetened cocoa powder  1 c chopped black walnuts  1 t vanilla {see Notes}

Treat a 9×13 pan with nonstick spray. Melt the cheese and butter in a double boiler over low heat, keeping the water at a simmer. Stir until melted and blended, about 8 min. Transfer to a large bowl and set aside.

Whisk the sugar and cocoa in a large bowl into no lumps remain. Stir in the nuts.

Add the sugar mixture to the cheese mixture, then the vanilla, and stir until the sugar is dissolved and the mixture is smooth. Pour into prepared pan, tap on counter to remove any air bubbles, then smooth with a spatula. Refrigerate for at least 8 hours, leaving uncovered until the fudge is completely cold.

Notes . . . Grandma uses Bourbon Barrel Foods Aged Vanilla Extract . . . she suggests serving this fudge at room temp . . . and says tightly covered it will keep up to a week in the fridge or tightly wrapped up to 3 mos in the freezer

Click for more information . . .

“Heritage” cookbook “Mind of a Chef” Season 2 Sean Brock

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Next: F&W Food & Wine Classic  Below: more about Brock’s cookbook

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May 8.2015 – Awesome new cookbook by Sean Brock

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author of e-books on dieting 99 cents – $3.99 and biz writing $3.99 and also quit smoking 99 cents {details at link above}

Visit each of our online foodie stores right here . . . books, gifts,cheesechocolate, kitchen, magazinessweets, wine

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The heart and soul of the new cookbook “Heritage” by Sean Brock is showcased in detail in the renowned chef’s “manifesto,” but it’s all beautifully encapsulated in the first two paragraphs of his intro . . .

“People in Southwest Virginia have a very distinct way of living. Most of them live off the land. If you don’t have a kitchen garden, you’re considered lazy. And if you don’t have a freezer full of venison or catfish you caught yourself, you’re not upholding the traditions passed down from your dad and grandpa.

“If you grow up like I did, you learn to appreciate food on a different level. You see firsthand the work that goes into food onto the dinner table. You watch your family handle food with care and respect. It’s in my blood; it’s part of my DNA . . .  That mentality influences everything I cook today.”

Brock is the motive force at Charleston restaurants McCrady’s and Husk, and also at a sibling of the latter in Nashville. Tune in Tuesday for a special recipe from his new cookbook.

Click for more information . . .

“Heritage” cookbook “Mind of a Chef” Season 2 Sean Brock

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Next: Brock’s grandmother’s Hillbilly Black Walnut Fudge recipe 

Below: Paula Deen’s shrimp & wild rice recipe

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