June, 2015

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June 30.2015 – Bermudian fish chowder croquettes by Marcus Samuelsson

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Clean Eating  Saveur  The Beer Connoisseur  Vegetarian Times

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Here’s a tasty tribute to Marcus Samuelsson’s new restaurant Marcus’ inBermudian Fish Chowder Croquette Recipe by Marcus Samuelsson Bermuda, which opened just last month. In fact the renowned chef says this is one of the signature dishes at this new place.

And expect to find some variations among his specialties. “The snapper from Bermuda is so fresh and delicious that I’m constantly thinking up new ways to highlight the fish.”

Serves maybe 2-4 as appetizers {?}

2 Scallops, diced  6 oz snapper, diced  1 c boiled potatoes, soft  1 Portuguese chorizo, small chopped  2 garlic cloves, diced  2 t dill, chopped  2 t chives, chopped  1 t fish sauce  6 oz jumbo lump crab meat  2 t mayo  1 t mustard  2 eggs, whisked together  4 T cornstarch  1 t salt  1 c instant potatoes  3 cups oil  Sherry Pepper vinegar to taste

In a food processor blend together snapper and scallops until mashed. In a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

Place cornstarch, eggs and instant potatoes in three separate shallow containers. Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

Heat oil in a large pot to 330F. Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.

Click for more information . . .

Marcus Samuelsson Marcus’ restaurant  Samuelsson’s cookbooks

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Next: Great American FoodFest  Below: Cool Diet Finds

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June 26.2015 – Cool Diet Finds

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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

NEW! Voice-activated information source from Amazon 

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We’ve selected Amazon items that would seem to make watching your weight easier, tastier, maybe even fun. But ultimately that’s between you and the seller. Btw, some of them could even be nice gifts, without being insulting.

 

Product Details   Wolfgang Puck Makes It Healthy  Read more

 

Product Details   French Women Don’t Get Fat  Read more

 

Product Details   Omega J8006 Juicer, #1 Best Seller  Read more

 

Product Details   Giada’s Feel Good Food  Read more

 

Product Details   Food & Fitness Journal  Read more

 

Product Details   Annie Chun’s Seaweed Snacks  Read more

 

Product Details   Weight Watchers Power Foods  Read more

Product Details   Weight Watchers Points Keychain   Read more

Product Details   The Red Wine Diet  Read more

Product Details   Resistance Bands  Read more

Product Details   Peddler w/Display, #1 Best Seller  Read more

Product Details   Somers Eat Great, Lose Weight  Read more

Product Details   Ozeri Kitchen Scale # 1 Best Seller  Read more

Product Details   Biggest Loser 8-Min Blasters DVD  Read more

Product Details   100 No Equipment Workouts  Read more

Product Details   Runner’s World mag, great savings  Read more

Click for more information . . .

Also check out our “Dieter’s Resource Page  All diet items on Amazon 

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Next: Samuelsson’s Fish Chowder  Below: current celeb chef buzz

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June 25.2015 – Current celeb chef buzz

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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

NEW! Voice-activated information source from Amazon

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 Longtime fave Nick Stellino premiered season two last month of his PBS series “Cooking with Nick Stellino,” though it should be noted he’s also celebrating his 20th year with the network. If you haven’t yet seen this delightful chef, that can be remedied right here with a sneak peek at some of his recipe segments.  Watch

 Chef Kerry Simon closes his two Las Vegas restaurants at the Palms and Harrah’s as he continues a courageous battle against Multiple System Atrophy. Two signs of this guy’s spirit: 1} his other restaurants so far remain open {in fact he launched Carson Kitchen in Las Vegas when already well into the symptoms of this disease}, and 2} what might be his new favorite T-shirt, emblazoned with two words, the first a “colorful” verb and the second “MSA.” Love ya Kerry.  Simon

 Thanks for chef/author/syndicate wine show radio host Les Kincaid for this wonderfully refreshing summertime libation. He calls is a “crossover cocktail.”  Muddle five cuke slices and five mint leaves in a glass. Top with champagne or sparkling wine. Cheers! Les Kincaid

 Marcus Samuelsson shows what magic he can work with Caribbean cuisine in his new restaurant Marcus’ which opened in Bermuda last month. Find it in the Fairmont Hamilton Princess.  Marcus’

 Not sure why I hadn’t already caught up with this because apparently it’s been out for over a year now. The “it” is Rachael Ray’s Nutrish for Cats, available in Super Premium Real Salmon & Brown Rice and Real Chicken & Brown Rice, and also in Zero Grain Whitefish & Potato in dry food and then a number of “entrees” in wet food. Coupon

 While we’re still smack in the middle of backyard, beach, and beyond cookout time, check out Paula Deen’s quartet of Best Burger recipes. There’s even a portobello version for the veggie folks.  Recipe

Click for more information . . .

Celeb Chef Books  Celeb Chef Gift Store 

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Next: So much diet help  Below: Tyler Florence’s spicy crab salad

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June 23.2015 – Spicy crab salad, a Tyler Florence recipe

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

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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Hot New Releases in Home & Kitchen on Amazon

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It’s hot . . . & . . . it’s cool. And may we add, as well, just so summer-perfect.Product Details

The heat comes from a good shot of chile paste. And that beautifully plays against chilled ingredients and cooling mint.

This prep comes from Florence’s generously illustrated cookbook, “Tyler’s Ultimate,” which he describes in the intro as “the utimate in delicious simple home cooking.”

You’ll also find, e.g., ultimate bbq ribs, fried chicken, beef stew, chocolate mousse, much more, many incorporating just-right side dishes or garnishes.

Serves 4

1 pint lump crabmeat, picked over for bits of shell and cartilage  1/4 c mayo  1 T hot chile paste, such as sambal  1 T chopped fresh cilantro  Juice of 1/2 lime  Kosher salt and freshly ground black pepper  2 ripe avocados, unpeeled, halved and seeded  4 fresh mint sprigs  Lemon wedges

In a medium bowl, stir the crabmeat together with the mayo, chile paste, cilantro, and lime juice, and season with salt & pepper. Stuff each avocado half with a big spoonful of the crab salad. Garnish the plates with mint and lemon.

Notes . . . Chef says, the spicy mayo would be equally good with any firm, mild seafood like shrimp, grilled tuna, or other fish or can be spooned onto a cracker or thick chip for a cocktail nibble . . . and that the salad would also be good spread on a toasted baguette, tossed with cold pasta, or surf-turfin’ with roasted beef tenderloin

Click for more information . . .

Tyler Florence  “Tyler’s Ultimate” cookbook  All his books on Amazon

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Next: current celeb chef buzz  Below: How Does It Grow

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June 19.2015 – So interesting, How Does It Grow

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 . . . booksgiftscheesechocolate, kitchen, magazinessweets, wine

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

Free ebook, “Dairy Free Smoothies {paleo, vegan, gluten-free}”

20% off Mario Batali’s LaCombe whole bean coffee through today

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To some extent, think we can thank the Millennials for encouraging us to take a closer look at the origins of our food, the back story of what’s on our plates. That movement seems to be driven by equal parts of curiosity and concern.Apple video

And it’s paying off as we see some of the restaurant groups change the way they source their ingredients. But closer to home, lots of us are actively becoming more educated about what we buy, what we serve.

This will help. The Clean Plates site featured this video about apples from the How Grow site and it is quite instructive with some surprises along the way. Others are available too.

Click for more information . . .

Clean Plates site Apples video ♦ How Grow site

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Next: Tyler Florence’s spicy crab salad  Below: All about Adria

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June 18.2015 – Have you caught up with this book yet?

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}

Free ebook, “Dairy Free Smoothies {paleo, vegan, gluten-free}”

20% off Mario Batali’s LaCombe whole bean coffee through 06.19.15

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Just a little over a year ago iconic chef Ferran Adria published the historic “elbulli 2005-2011″ {the year the equally iconic restaurant closed}. Noted food author Nathan Myhrvold says, “This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food.”

It’s a seven-parter and each part takes us inside a year at El Bulli. Rich in images and recipes, the collection offers a rare opportunity as well to journey into the mind of this horizon-stretching chef.

Another glimpse of those inner culinary workings remains available through Aug 2 at the “Notes on Creativity” exhibit at the Nelson-Atkins Museum of Art in Kansas City. These sketches, models and diagrams were the starting points for the one-of-a-kind cookery that he and brother Albert created through the years.

Click for more information . . .

Albert & Ferran Adria  “elbulli 2005-2011″  All Adria books on Amazon

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Next: How Does It Grow  Below: Emeril’s fresh herb salad recipe

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June 16.2015 – Greaty “herby” summer salad from Emeril

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 . . . booksgiftscheesechocolate, kitchen, magazinessweets, wine

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

Home & Kitchen Markdowns on Amazon

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Leave it to Emeril to think sideways, salad-wise. “In this salad,” the popular chef says, “herbs are used like lettuce.”

And then adds, ” . . . courtesy of your garden or your neighborhood farmers market.” And that’s a clue to the tasty premise of his newer cookbook called “Farm to Fork: Cooking Local, Cooking Fresh.”

Serves 6

3 T chives, snipped 1″  3 T fresh parsley leaves  3 T fresh mint or tarragon leaves  3 T roughly chopped fresh basil leaves  1 1/2 T minced shallot  1 1/2 t finely grated lemon zest  2 T freshly squeezed lemon juice  4 T canola or other vegetable oil  2 T extra virgin olive oil  salt & freshly ground pepper  12-oz head red or green leaf lettuce, or a mix, rinsed and spun dry, torn into bite-size pieces  2 hard boiled eggs, chopped  2 T nonpareil capers, drained  2 T finely grated ricotta salata {see Notes}

Combine all the herbs, should be about a generous 3/4 cup. Set aside.

Add the shallots, lemon zest, and lemon juice to another bowl. Slowly whisk in both oils to form a vinaigrette. Add 1/2 t salt and 1/4 t pepper. Set aside.

Combine the lettuce, herbs, eggs and capers in a med bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently.

Divide the salad among serving plates or transfer to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette if desired.

Notes . . . Ricotta salata is pressed, salted, dried which creates a firmer texture than regular ricotta . . . Emeril says any leftover vinaigrette is delicious over steamed green beans or grilled fish

Click for more information . . .

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

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Next: Next in celeb chefery?  Below: Expo Milano 2015

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June 12.2015 – Mangia worldwide in Milano

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 . . . booksgiftscheesechocolate, kitchen, magazinessweets, wine

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Free e book, “How to Bake British Cakes {et al}”

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If you’re thinking at all of a trip to Italy this year, good news, you still have until October 31 to enjoy the delectable activities at Expo Milano 2015. In theChildren Park process you’ll discover “attractions, events and cuisines from around the world” supporting the theme, “Feeding the Planet/Energy for Life.”

Meetings, shows, events and pavilions focus on “the right to healthy, safe and sufficient food, environmental sustainability, social and economic food chain, to the preservation of taste and the culture of food.” This will be culinarily very broad based, with a reported “94% of the World population taking part” {guessing that means countries, not people (!)}

Click for more information . . .

Expo  Milan travel books  Milan Restaurant Guide

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Next: Emeril’s herb salad recipe  Below: Current celeb chef buzz

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June 11.2015 – Celeb chef buzz

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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The Ultimate Cheesecake Recipe Cookbook

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 Rick Bayless calls this coconut bread pudding “so good it’s sexy.” Born in the chef’s test kitchen, it comes with a couple of cooking tips: “what really makes it tender, not leaden, {is} use the right bread {cakey bread like brioche is great} and add some richness {here it’s butter plus the natural fattiness of tropical coconut milk} . . . Toast the bread, like I’ve described in the recipe, and the result is seductive.”  Recipe

 Primo site fave Hubert Keller has intro-ed a new brunch menu at Fleur at Mandalay Bay in Las Vegas, served 10a-3p on Sundays. Along with brunch-themed cocktails, international beers, and build-your-own bloody marys, enjoy such Keller specialties as Hangover Angus Short Rib Benedict with crispy potato cake {and oh my jalapeno hollandaise}, Carnitas Hash with fingerling potatoes and salsa topped with poached eggs, and Red Velvet Pancakes with cream cheese butter and maple syrup. Yum.  Fleur

 The word dessert can often get our attention all on its own, then add in the word chocolate and we definitely perk up, but then note that the recipe comes from Charlie Palmer and we just might swoon. Before we do, here the prep for Chocolate Molten Brownie with Salted Caramel Ice Cream and Shaved Bittersweet Chocolate. Recipe

 Kudos to Jean-Georges Vongerichten who is doing his share to help the quake-stricken country of Nepal by donating $5 for every bottle of water sold at his participating restaurants, an effort undertaken in conjunction with Mercy Corp who he says has “nearly a decade of experience across Nepal.”  Jean-Georges

 And big congrats to Blaine Wetzel on being named James Beard Best Chef Northwest. Wetzel is the critically acclaimed exec chef at The Willows Inn on Lummi Island in the San Juans, notable for his time in the kitchens of Noma, for his close alliance with the bounty in the sea, the farm, and wild, all  happily adjacent to the inn – and most of all for how this chef that seems to be Mother Nature’s son brings it all to the table.  Willows

 Meanwhile another site fave, Dan Barber, saw his Blue Hill at Stone Barns take home the Beard award as the nation’s top restaurant, the second time such honors went to this place. Barber is also the author of the groundbreaking book, “The Third Plate.”  Barber  “The Third Plate”

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Next: Expo Milano 2015  Below: Sean Brock’s chocolate gravy recipe

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June 9.2015 – Chocolate Gravy recipe 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 . . . booksgiftscheesechocolate, kitchen, magazinessweets, wine

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

Free ebook, “Clean Eating Diet”

Free 30-day trial for Amazon Prime Video

{Watch 1000’s of movies & TV shows anytime}

Last days for Rubik’s Cube set on ebay

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OK, so why aren’t we just calling this sauce? Chef Brock explains alongside the recipe in his new cookbook, “Heritage.”

His grandmother, whom he credits with his passion for cooking and the fact that he’s a chef today – called it gravy. That’s why. And you know what,  I can see that because some of the ingredients and prep, the color and texture, and the fact it’s served warm, all do sort of remind you of gravy.

Whatever you call it, it’s going to make you go eyes-closed mmmmmmmm. While there are many foods and dishes this gravy would enhance, Brock serves it over his black walnut pound cake, and that recipe is also in his book.

Makes . . . a lot

1/2 c sugar  1/4 c unsweetened cocoa powder  3 T all-purpose flour  2 1/4 c whole milk  2 T unsalted butter, diced  2 t vanilla extract {see Notes}

Put the sugar, cocoa powder and flour into a med saucepan and whisk to combine, breaking up any lumps. Whisk in the milk. Put the saucepan over med heat and cook the mixture, stirring occasionally with a silicone spatula, until it thickens, 7-10 min.

When the mixture is as thick as pancake batter remove it from the heat and stir in the butter one piece at a time until it is incorporated. Add the vanilla.

Notes . . . Chef Brock specifies Bourbon Barrel Foods Aged Vanilla Extract . . . also says to be sure to use American black walnuts . . . and that the gravy can be cooled to room temp, covered and refrigerated for up to 3 days – warm before serving.

Click more information . . .

Sean Brock  “Heritage” cookbook  Brock on Mind of a Chef DVD

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Next: current celeb chef buzz  Below: “Just Eat It”

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