September, 2015

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Sept 18.2015 – the hiatus game

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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With no new posts to read over the next two weeks during CCC’s fall hiatus, here’s a chance to discover some of the foodie treasures on this site.  So, taking it, as the saying goes, from the top . . .

 Pages - Here’s where you can access the Home Link, our About blurb with background information and a contact link, our privacy policy, my Nice Life Books on dieting and more, our foodie Store Directory, and Chef Links which show contact information including social media, restaurant listings, newsletter sign-ups if offered, and more for celeb chefs across the country.

 Nice Life Books link - see descriptions and links for my various ebooks – diet guides, quit smoking, better business writing, priced 99 cents to $3.99.

 Online store link - takes you to the Store Directory, where you can shop pre-assembled pages with Amazon links to celebrity chef books and gifts, cheese, chocolate, wine, other sweets, kitchen items, foodie magazines, Usually the Amazon prices are better than retail and on occasion we run a full post of special foodie deal connections.

 Left panel links - first up are the social media icons and I would love to have us connect here. That’s followed by a wealth of goodies such as Amazon gift resources, a grilling guide, and a fabulous recipe newsletter, plus a link to the archives.

 The posts - Tuesday, almost always a recipe, from a celeb chef, a new or fave cookbook, the CCC kitchen, or another curated source – and all pretty much quick, easy, delectable, home-cook friendly. Thursday, usually celeb chef news, e.g., TV show, new book, new restaurant, special award, food & wine fests,  sometimes a roundup. Friday, more chef news or sometimes new celeb chef cookbook or other item of foodie interest.

 Click for more information - in this area I gather links for just about anything that is helpful to you and relevant to the post.

 Next/Below - here we show you a mini-preview of the next post and a reminder of the one just below where you’re reading.

 Last - since Amazon is such a great resource for so many foodie “toys,” and so many cookbooks now are on Kindle, at the very bottom of the page we show links for both the main site and for Kindle reading devices. You also have the opportunity here to try Amazon Prime for a 30-day free trial, and also to share the post on social media.

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See you right back here on Oct 6 with Giada’s recipe for Sin City Cookies

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Sept 17.2015 – catching up with foodie happenings in New Orleans

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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Here’s why now is a great time to visit the foodie paradise known as New Orleans. OK, anytime is, but check out this good stuff on the current calendar . . .

The SoFAB Museum is hosting “The Photography of Modernist Cuisine: The Exhibition,” through March 1, 2016. The collection “illuminates the fascinating, accessible science at work every day in our kitchens,” a creation of Nathan Myhrvold and his team at the culinarily definitive Modernist Cuisine.

And this is nice, the museum offers a weekly lunch demonstration every Monday, serving classic New Orleans dishes “with a side of culinary history.” Continues through Dec 28.

While you’re there browse the culinary library which is also home to the work-in-progress Menu Project, and treat yourself to some low country cuisine prepped in an exhibition kitchen at Purloo Restaurant. On the eatery’s page you’ll discover that the chef has quite the impressive resume.

If you happen to be in New Orleans this week, lucky, lucky you! Through Sept 20 it’s We Live to Eat (WLTE) Restaurant Week, when over 50 of New Orleans’ finest restaurants and chefs {think Emeril, Besh, Prudhomme, et al} offer two-course lunch at $20 or less and three-course dinner menus at $39 or less.

And remember {as featured in our Sept 3 post}, Emeril’s New Orleans restaurants, Emeril’s, NOLA & Emeril’s Delmonico are offering special hours of operation for the team’s home games, during which you can still enjoy regular menu favorites and Saints inspired cocktails.

Meanwhile Time magazine is offering subscribers a documentary, “New Orleans, Here & Now,” in commemoration of the 10th anniversary of Hurricane Katrina. The link below has more details plus a trailer and benefits on becoming a subscriber.

Click for more information . . .

SoFAB  Purloo  WLTE ♦ Time

 Emerils in NO  New Orleans Travel Guides

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Next: plundering CCC  Below: authentic crepe suzettes

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Sept 15.2015 – authentic crepe suzettes

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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What’s so nice about this fancy dessert {or lunch or brunch dish} is that it’s deceivingly simple. This prep comes from French chef Laurent who helms the galley on a Paris-to-Nice river cruise by Grand Circle. Umm, keep this to yourself because it definitively bollixes the authenticity, but you could buy premade crepes and then concentrate on the awesome sauce {so to speak}.

Serves 20

Crepes: 1 c flour  4 large eggs  1 1/4 c milk  pinch of salt  1/2 stick unsalted butter, melted  vegetable oil for oiling pan

Whisk together flour, eggs, milk and salt in a blender of food processor. Blend just until smooth, then add butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight.

Lightly oil a 6″ crepe pan and set over med heat. Pour about 1/4 cup batter into pan and swirl until pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with a paper towel if crepes begin to stick.

Sauce: 1/2 stick unsalted butter  3 T sugar  1 orange, juice and grated rind  1/3 c orange liqueur such as Cointreau or Grand Marnier

In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest setting.

Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.

Warm liqueur briefly and pour over the pan of crepes. Using a long match, ignite the sauce. Remove  pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.

Note . . . at the risk of once again offending the crepely purists, thinking if you’re not comfortable with playing with fire can probably skip the igniting part and just let the liqueur cook down a bit.

Click for more information . . .

Grand Circle  Best-selling French cookbooks on Amazon

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Next: foodie doings in New Orleans  Below: foodie deal connections

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Sept 11.2015 – foodie deal connections, this time all cookbooks

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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Please note some of these offers may be time-limited

Click the price link for more information

You may also find related items on each of these Amazon pages

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betty crocker cb   Ring-bound, $19.99, list $29.99

 

Product Details   Batali, Hardcover, $26.66, list $40

 

Product Details   Hardcover, $24.01, list $35

 

Product Details   Hardcover, $14.97, list $27.50

 

Product Details   Kindle, free

 

Product Details   Paperback, $8.99, list $15.99

 

Product Details   Kindle, free

 

Product Details   Hardcover, $37.70, list $65

 

Product Details   DVD, 3-disc set, $8.80, list $24.98

 

Product Details   Hardcover, $12.90, list $18.95

 

Product Details   Paperback, $21.74, list $29.99

 

Product Details   DVD, $5.43, list $14.98

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Next: authentic crepe suzettes   Below: good foodie movie

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Sept 10.2015 – really good foodie movie

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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Have you seen . . . the “100-Foot Journey”? It’s sort of like a latter day Romeo & Juliet {squared?}, played out on a culinary battlefield in a charming French village. At one point it takes us to Paris for a while too.100 ff dvd

The Shakespearean vibe is also evident in the clever dialog, deft staging {telegraphed in the title}, and sharply drawn characters, most notably in the portrayal by Helen Mirren. Though guessing you’ll also likely fall in love with “dad.”

Btw, unlike R&J, everybody is still alive and well, and happy too, at the end of the story. Find it now at your DVD store and at the Amazon link below.

Consulting chef for the film was Floyd Cardoz, proprietor of White Street in NYC. His accolades include Top Chef Masters winner and top honors from GQ magazine, which share space in his trophy case with the other coveted awards for the various restaurants he helmed.

Click for more information . . .

At Amazon  Detail at imdb 

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Next: foodie deal connections  Below: Bloomfield’s squash polenta

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Sept 8.2015 – Butternut Squash Polenta recipe by April Bloomfield

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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Chef April Bloomfield showcases the glory of fruits and veggies in her new cookbook, “A Girl and Her Greens.” Actually meat does earn a nod as well but with the chef’s guiding principle, “A little beast goes a long way.”Girl & Her Greens book

Click for more information . . .

“A Girl and Her Greens” April Bloomfield

Also by Bloomfield: “A Girl and Her Pig: Recipes and Stories”

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Next: good foodie movie  Below: two Hawaiian food fests

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Sept 4.2015 – two Hawaiian foodie fests

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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October is a big foodie month in Hawaii. Whether you live there {lucky you!}, have a scheduled visit, or decide now to go just for these festivals, there’s lots for your palate to love.

 Annual Coconut Festival, Oct 3 & 4. Head for Kapa`a Beach Park to revel in coconut foods and demos “by some of the island’s best chefs,” coconut crafts, coconut games, contests with some of the best crafters, artists and entertainers in Hawaii! Live music, taiko drummers, and hula plus a children’s stage, petting zoo, inflatables and coconut activities. Sat 9-5, Sun 10-4. Tix each day $5, 12 & younger free.

 Annual Taste of the Hawaiian Range & Agricultural Festival, Oct 9. Celebrate locally grown food with some of the islands’ top chefs, beginning with Peter Merriman in a presentation geared for college culinary students at 1:30p {free}, followed by Roy Yamaguchi hosting “Cooking Pasture-Raised Beef 101″ {$10} at 3p, and then the “taste” part of the fest 6-8p. Rancher and farmer exhibits too. Tix $45 advance, $60 door.

Click for more information . . .

Coconut Festival  Taste Fest  Hawaiian Travel Guides

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Next: Bloomfield’s squash polenta  Below: all about Emeril

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Sept 3.2015- catching up with Emeril

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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Bam! Most foodies hear that and immediately associate it with Emeril’s cooking. But it could just as well be the sound of the ever-creative chef slapping an exclamation point on another new place, project or promotion.

 Cool . . . now through Sept 30 stop by Emeril’s Orlando for Magical DiningEnjoy Magical Dining Month at Emeril's Orlando Month where $33 will bring you a prix fixe 3-courser, and just look at some of the choices: New Orleans BBQ shrimp, spicy seafood paella, flourless chocolate cake. And while you’re there, may also want to sip into one of their newest cocktails, including some tasty throwbacks.  Reservations

 Attn: Saints fans. Emeril’s, NOLA & Emeril’s Delmonico in New Orleans are offering special hours of operation for the team’s home games, during which you can enjoy regular menu favorites and Saints inspired cocktails.  Details

 At the Palazzo in Las Vegas, the chef’s Table 10’s new lunchtime deal brings two courses to the table for $20, including choice of entree and either an appetizer or dessert from the summer menu. Table 10

 Looking ahead to November, the Emeril Lagasse Foundation is presenting “Boudin, Bourbon & Beer” in New Orleans. Honorary co-chair Mario Batali and 50 of the “nation’s best chefs” join Emeril on Nov 13 for an evening of music, cigars, silent auction, fine wine and fine food. Event  Tickets

 Then on Nov 14, the fun and fundraising continue with the foundation’sKick Butt Gumbo “Carnival du Vin,” a gala dinner and wine auction.  Event  Tickets

 Btw, the chef’s foundation this spring granted $300,000 to New Orleans area non-profits. Foundation

 And for good measure here’s one of Emeril’s soup preps, just in time for the brisk weather ahead.  Kick Butt Gumbo

Click for more information . . .

Emeril  Emeril’s cookbooks  Emeril {and others} kitchenware

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Next: two Hawaiian food fests  Below: Bloomfield’s savory peppers

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Sept 1.2015 – Piedmontese Peppers with Tomato, Basil, and Anchovy by April Bloomfield

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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Chef April Bloomfield sure knows her fruits and veggies, and thankfullyGirl & Her Greens book shares that knowledge and passion with us in her new cookbook, “A Girl and Her Greens,” where each entry leads off with a chat, personal, instructional, about the star ingredient.

Click for more information . . .

“A Girl and Her Greens” April Bloomfield

Also by Bloomfield: “A Girl and Her Pig: Recipes and Stories”

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Next: all about Emeril  Below: celeb chef buzz

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