Barbara Nosek

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Dec 18.2015 – Give this to your favorite foodie, lots of designs to choose from

Hosted & posted by Barbara J Nosek

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THIS WEEK IN THE GIFT GUIDE

Basic aprons are protective, available in different styles, suitable for both men and women, and also extra useful if they happen to have pockets. But . . .  novelty aprons are all that, and fun too!

There are lots of them on Amazon but even on the first couple of pages you’ll find Christmas themes, Snoopy, French maid, Grill Instructor, Fred and Wilma {which kind of turns the wearers into those characters}, and a couple of my favorites: “Your opinion was not in the recipe” and another funny one for bacon.  Some come with matching accessories, many are discounted, most have fast shipping.

Take a look right here

Scroll down for even more great foodie gift ideas

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We return on Jan 1, 2016, to answer this question . . .

Can one site satisfy a big appetite for

both foodies and readers 

???

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Dec 15.2015 – Lots of gifts for the Celeb Chef fans on your list

Hosted & posted by Barbara J Nosek

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THIS WEEK IN THE GIFT GUIDE

If the chef is on TV, owns high profile restaurants, or has authored top selling cookbooks, chances are excellent you’ll find a listing in my book store, with cookbooks, memoirs and more . . . and gift store with cookware, bakeware, apparel, foods and beverages.

Why look all through Amazon to find what you need? Instead, get comfy, maybe grab a glass of wine, and take a virtual stroll through these two shops, each on a single easy-to-use page.

Celeb Chef Book Store  Celeb Chef Gift Store

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Also, save on Kindle Fires, e.g.,  HD10 sale $179.99, reg $229.99

Scroll down for even more great foodie gift ideas

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We return on Jan 1, 2016, to answer this question . . .

Can one site satisfy a big appetite for

both foodies and readers 

???

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Nov 30.2015 – Home/Kitchen/Garden deals, today only on Amazon

Hosted & posted by Barbara J Nosek

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THIS WEEK IN THE GIFT GUIDE

Find them here, up to 77% off 

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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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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 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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Oct 8.2015 – celeb-laden foodie fest in NYC

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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Join the mega names in culinary-dom for four days, Oct 15-18, of festive food and wine events in NYC. And do good at the same time as proceeds benefit charities including the nationwide No Kid Hungry campaign.

The New York City Wine & Food Festival treats the palate to dinners, brunches, food & music mashups, food tastings, wine tastings, cooking demos, master classes, seminars, panels, pairings, and food-specific presentations. Featured events: Grand Tasting, Veg Out, Best Bloody Mary Brunch, and Cooking with the Stars hightlighted by Valerie Bertinelli.

Who will you see there? April Bloomfield, Charles Phan, Giada, Aaron Sanchez, Rachael Ray, Carla Hall, Mario Batali, John Besh, Andrew Zimmern, Robert Irvine, Emeril, Anne Burrell, Michael Symon, Ted Allen, Alice Waters, Lidia Bastianich, Alain Ducasse, Bobby Flay, Martha Stewart, David Bouley, Morimoto, Tyler Florence, and believe it or not, many more.

Click for more information . . .

nycwff  Tix  NYC travel guides

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Next: celeb chef buzz  Below: Giada’s Sin City Cookies recipe

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Oct 6.2015 – Giada’s Sin City Cookies

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

Author/Publisher of Nice Life e-books, diet, smoking, writing .99-$3.99 

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

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These easy treats could just as easily be called Sinful Cookies. Oh my, they are sooooo rich and sooooo good. Portable indulgences!!!

Makes 8

3 c bread flour  1 t baking powder  1/2 t baking soda  1/2 t kosher salt  1 c unsalted butter, chilled and cubed  1 c light brown sugar  1 c sugar ♦ 2 eggs, chilled  2 t pure vanilla extract  1 c bittersweet chocolate chips ♦ 1/2 c semi sweet chocolate chips

Preheat the oven to 375 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and the sugar and mix until incorporated. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chips by hand using a rubber spatula.

Drop the dough onto a parchment lined sheet tray in 1 cup size mounds. Place the tray in the freezer and freeze for 1 hour.

Place the tray directly from the freezer to oven and bake for 20 minutes or until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top. Remove from the oven and cool the cookies on the tray for 5 minutes before cooling completely on a wire rack.

Note . . . ahhh, probably could make more cookies if you wanted, which is to say if you didn’t make them the size of frisbees

Click for more information . . .

Giada  Giada’s books  Giada’s {and others’} kitchenware

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Next: NYC foodie fest  Below: plundering CCC

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