October, 2015

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Oct 30 – Transition

Hosted & posted by Barbara J Nosek

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We return on Jan 8, 2016, to answer this question . . .

Can one site satisfy a big appetite for

both foodies and readers 

???

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Meanwhile . . .

Watch for posts offering big help for holiday shopping

Gifts for foodies, readers, and more

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Also check our other site, Nice Life Books

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Oct 29. 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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 Love apples? Here’s some beautiful footage from Mario Batali of the fave fall fruit on the farm, in the pan, at the table. Not exactly recipes but, though presented in reverse order, for the most part you get the idea. Click the link and then the box in the upper right corner, hit the arrows for full screen.  Video

 So how about a for-real apple recipe. Thanks to Paula Deen for these decorative caramel apples, ready to rule the Halloween goodie line-up. Chef Deen shows you how with a step-by-step and pix for each. Recipe

 Famed blogger and TV star Ree Drummond recently launched a line of products, now available as she says “at Walmart stores across the land.” The Pioneer Woman has created a pretty collection of bowls, plates, cups, cookware, servingware, utensils, and an adorable basset hound figurine. See them here

 Various Chicago media are reporting that Rick Bayless will partner with Crown Imports to create a craft beer scheduled to appear on store shelves next year. His original beer venture, Marisol, is currently served at Frontera. Meanwhile warm up these cool days with Chef Bayless’ Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla. Recipe

 Carla Hall, the lively chef familiar to viewers of “The Chew” and “Top Chef All-Stars,” has a new cookbook with a focus on “spinning standbys into distinctive new recipes” and combining “the beloved flavors of home with the most delectable, enticing spices and tastes of international cuisine. Called “Carla’s Comfort Foods,” it’s currently available at a discounted price at Amazon. Click here

 Coming to a Williams-Sonoma store near you? Giada has a new cookbook, “Happy Cooking,” and she’s taking it on the road to various locations of the venerable cookware chain. Click the links to check out both.  Book  Tour

 Get a headstart on the holidays. Daniel Boulud restaurants are already taking reservations for that joyous season that is just around the corner. And they say they can accommodate 4-400.  Details

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Next: Blog-volution  Below: Paula’s French toast casserole

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Oct 27.2015 – Carlos Guia’s New Orleans BBQ Shrimp

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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As most foodies probably know, boffo chef Carlos Guia has a far ranging blue ribbon culinary culinary pedigree. And high on that resume is his kitchen time at Commander’s Palace in New Orleans and Commander’s Palace in Las Vegas.

This shrimp dish is a showcase of the man and the place. And as a bonus, it’s actually quite easy.

Serves 4

20 Gulf shrimp, 10-15 count, heads and tails intact, body peeled and deveined  2 T Creole seafood seasoning, divided  2 T olive oil  15 garlic cloves, minced  1 T chopped fresh rosemary  3 T Worcestershire sauce  3 T hot sauce  3 lemons, juiced  1/2 c amber beer such as Abita  1 stick {4 oz} butter, room temp  Kosher salt & freshly ground pepper to taste  French bread, sliced

Toss the shrimp with 1 T of the Creole seasoning in a large bowl to coat. Heat the oil in heavy large skillet over med heat. Add the garlic and rosemary and saute until the garlic is golden brown. Add the seasoned shrimp and toss gently to coat.

Stir in the Worcestershir, hot sauce and lemon juice. Add the beer and deglaze the skillet, shaking it gently. Simmer until the beer is reduced by about half and the shrimp are cooked through, about 2 min.

Stir in the remaining Creole seasoning, Reduce the heat to low. Gradually stir in the butter to form a sauce consistency. Season to taste with salt & pepper.

Divide the shrimp mixture among four soup plates. Serve with French bread.

Click for more information . . .

Carlos on LinkedIn  New Orleans cookbooks on Amazon

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Next: celeb chef  buzz  Below: PBS cooking shows

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Oct 23.2015 – Learn from the pros on PBS shows

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 nice selection of cooking shows in this fall’s PBS lineup? Check the link below for local listings as availability and times may vary by area. Here are three that I’ll be watching . . .

 Lidia’s Kitchen: Mastering the Art of Italian Cooking  Surely among the top contenders for teaching this subject, Emmy-winning Lidia Bastianich will deliver into your home, via TV of course, lessons on classic and new Italian recipes. Learn the proper techniques for “meat, fish, vegetables and fruit, grains, spices and condiments {plus} best tips about how to buy, store, clean and cook ingredients.  Her cookbooks

 Simply Ming  Another Emmy winner, Ming Tsai, returns with his challenge show. What’s the challenge? Both Chef Tsai and a notable chef improvise meals “with items found in the lauded chef’s ‘East-West Pantry’ along with a few surprise ingredients.” The chef and the show also move out of the kitchen for culinary road trips.  His cookbooks

 Martha Bakes  Also classroom-esque as Martha Stewart tells you and shows you everything you need to know to update classics and favorites in the world of baking. Along the way she “shares the best baking tips and techniques giving you the foundation for creating delectable baked goods and desserts from scratch in your kitchen.”  Her cookbooks

Click for more information . . .

PBS Click for area programs

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Next: Carlos Guia’s bbq shrimp  Below: the next big culinary name

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Oct 22.2015 – sneak preview of a celebrity chef

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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See that pic? Yep, that young man already qualifies as a celebrity chef.

Look at the success of the home-based and popup supper club Eureka, the 03.28.14 cover of “The New York Times Magazine,” the youngest honoree on Zagat’s “30 Under 30,” “Time” magazine’s “25 Most Influential Teens,” the newest popups held at the Creative Edge Parties dining room in  NYC – and they all connect to one name. And that’s Flynn McGarry, now all of 16 years of age.

In one sense he’s an old pro, given he’s been cozying up to cooking and plating skills since he was 10, subsequently apprenticing under such luminaries as Humm and Achatz, and at the Modernist Cuisine lab, and also staging in Europe. As for that new gig, lots of luck snagging one of the 12 seats that become available for McGarry’s tasting menu three times a week.

Where to next? I’m thinking anywhere he wants to go.

Click for more information . . .

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Next: watch & learn  Below: little upside down cakes

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Oct 20.2015 – Little Upside Down Cakes

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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If you’re a recipe-o-phile and haven’t yet discovered Nancy Rogers’ online newsletter, you’re missing out on a near-daily serving of some of the best preps from all across the country, from easy to elegant, downhome to downright gourmet. This one comes from her contributor Sherry.

Makes 24

In each of 24 muffin cups put: 1/2 t butter  1 t brown sugar  about 1 T well-drained fruit {thinly sliced or crushed}

Then, heat oven to 400. Make cupcake batter as directed on pkg of BettyPineapple Upside-Down Cupcakes Crocker Yellow, White or Honey Spice cake mix. Pour half of the batter over fruit, filling cups a scant 2/3 full.

OK, then the directions say “Fill remaining cups a scant 1/2 full for plain cupcakes.” Since it fills 24 and makes 24, thinking any leftover batter should just be baked separately. Also googled this and on the Betty Crocker site found someone who said she got just 18, so may want to fill individually with all the ingredients as you go.

I don’t usually run recipes that inspire questions but these just seem so tasty and party-ready. Btw, everyone on that site raved about the results.

So, to finish, bake 15-18 min or until tops spring back when lightly touched. Loosen and invert at once on a platter. Serve warm with whipped cream.

Notes . . . the recipe on the site used pineapple slices and a cherry to create mini versions of the classic . . . also, one of those commenters on the BC site suggested treating the muffin cups with non-stick spray which seems like a very good idea. Or even better, my favorite, use baking spray

Click for more information . . . 
Nancy Rogers  Join newsletter

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Next: read it here: an up & comer  Below: foodie deal connections

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Oct 16.2015 – current foodie deal connetions, all format books & more

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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Click the descrips for more information – may be limited time offers 

All on Amazon – all transactions solely between buyer and direct seller

Product Details   Paperback, $7.18, list $17.95

 

 

Product Details   Kindle, free, as of today

 

Product Details   Hardcover, $12, list $30

 

Product Details   Large bowl, $6.99, list $19.99

 

Product Details   24 mini kettle cups, $12.95, list $18.99

 

Product Details   Cake Boss Airbrushing Kit, $95.95, list $240

 

Product Details   Kindle, free, as of today

 

Product Details   Kindle, free, as of today

 

Product Details   Programmable, $124.88, list $234.95

 

Product Details   Anchor Hocking, $6,55, list $16.99

 

Product Details   Plastic, $10.28, list $18.99

 

Product Details   Hardcover {w/a surprise}, $60.52, list $100

 

Product Details   Hardcover, $17.13, list $28

 

Product Details   Hardcover, $17.99, list $29.99

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Next: little upside down cakes  Below: world foodfest

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Oct 15.2015 – FoodFest 1st – Featuring all six branches of the Military

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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For the first time in its four year history the World Food Championships will see all six branches of the U.S. Armed Forces compete in “the world’s largest Food Sport event.” Military chefs, sous chefs and support kitchen staff will face off with champions from the biggest and best food competitions around the world in the categories of pasta, seafood, sandwich, bacon and recipe, with the goal of taking home a piece of the $350,000 in cash and prizes.

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Next: foodie deal connections  Below: Robert Irvine’s book & recipe

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Oct 13.2015 – Potato Leek Soup recipe, new cookbook, from Robert Irvine

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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Thinking that if you googled “fit” the top box would be a picture of Robert Irvine. And now, for real, if you google “Fit Fuel” you truly would find a new book by this power chef.

He calls the book a journey of discovery and knowledge, focused on “empowering people through food and fitness.” And here’s how it plays out: “To truly succeed and form healthy habits for life, you need to reevaluate how you see food, how you see yourself, and redefine what you’re truly capable of.”

The entire title is “Fit Fuel: A Chef’s Guide to Eating Well, Getting Fit and Living Your Best Life,” and it’s currently available at Amazon at a discounted price. Meanwhile, here’s a recipe for warming up a chill autumn day, Potato Leek Soup from Chef Irvine.

Makes 8 servings

8 cups chicken stock  6 russet potatoes, peeled, cut into large pieces  4 leeks (whites only), thoroughly washed & sliced  3 stalks celery, roughly chopped ♦ 1 bay leaf ♦ 1 1/2 t finely chopped fresh thyme  Salt, freshly ground pepper  1 c heavy cream

Put chicken stock, potatoes, leeks, celery, bay leaf & thyme in a large pot and sprinkle with salt & pepper. Boil until the potatoes are soft, 15-20 min. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add cream and simmer until the soup has thickened, about 20 min.

Notes . . . Chef says: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Click for more information . . .

Robert Irvine  “Fit Fuel”  Irvine books & more

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Next: Military in foodie action  Below: celeb chef buzz

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Oct 9.2015 – current 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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 Emeril says, book your holiday party at any of his three New Orleans restaurants by Dec 1, 2015, and receive a $100 Emerils gift card.  Details

 The online newletter, “ProChef SmartBrief,” recently features a CNN report on a growing trend in Paris of restaurants ruled by a single dish or ingredient, say eggs, or truffles, or poultry. One of the examples is world renowned chef Guy Savoy’s L’Huitrier, specializing in oysters in various incarnations, including as the star ingredient in custom seafood platters.  Restaurant 

 Alice Waters of the revered Chez Panisse has earned this year’s James Beard Leadership Award, noting that the acclaimed chef long ago started a movement that focused on the “finest sustainably-sourced, organic, and seasonal ingredients,” establishing a culinary philosophy that today “can be found in cities and small towns across the country . . . what Waters calls the ‘delicious revolution.’”  Alice Waters

 Is it just me or does literally every recipe from Rick Bayless make you want to sprint to the grocery store and then the kitchen. In this prep he ups the ante on pan seared trout with a topping where the “maltiness of the beer pairs wonderfully with the sweetness of caramelized onion and the soul-satisfying richness of the sauteed chorizo.” It calls for just a cup of the beer and takes, Bayless says, only a few minutes, “and, well, you do have the rest of that beer to help you pass the time.”  Recipe

 Hey Jets fans, join Mario Batali and Joe Namath on Oct 17, noon-3p, on the roof of Pier 92 “to host the biggest tailgate blowout of the year!” It’s part of the NYC Wine & Food Fest, a bonanza of food and wine events {scroll down to see yesterday’s post}.  Details

 Btw, love this quote from “Molto,” the newsletter section of Batali’s website: “Once you’ve put your groceries in the car, the quality of your dinner has already been decided.”  Molto

 The bad news: Noma regulars may go into withdrawal as the world acclaimed Copenhagen restaurant closes down for all of 2016. The good news: when chef/proprietor Rene Redzepi reopens nearby in 2017 the new place, an “urban farm,” will bring the chef,  his staff and his customers – something we may have thought not possible – even closer to the land and its culinary treasures. Noma

 Giada’s new cookbook, “Happy Cooking: Make Every Meal Count . . . Without Stressing Out,” is now available for pre-order at Amazon and at some very decent savings.  Preorder and save – details

 Leave it to Guy Fieri to take everyday mustard and kick it right into flavortown. This Funky Hot Mustard would be so good on . . . well, just about everything except maybe dessert.  Recipe

 Chef Michael White, known nationwide for his award-winning ways with Italian cuisine, is now expanding his culinary geography with a new French restaurant, Vaucluse, inspired by a region in Provence of the same name. Find the 186-seater on NYC’s Upper East Side.  Vaucluse

 Last but far, far from least. Rest in peace awesome Paul Prudhomme.

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Next: Robert Irvine recipe & book  Below: NYC wine & food fest

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