Cooking with Anne

Peppermint Bark

2009-12-09T23:21:00.004-05:00

I inquired of my Twitter followers the other day what they might like to have a recipe for and @lisahanockjasie asked for peppermint bark. I'd never done it before that, but I can tell you it's so very easy that there's no need to ever buy it.

You need very few ingredients and even less time to get this one done. I made one with white coating and one with chocolate and the kids liked both equally well. Be careful when melting chocolate or coating - you need absolutely dry equipment to start with and add the room temperature extract only after the chocolate or coating is already melted and still quite hot.

The candy can be added after the extract or, as I did - after the chocolate is spread onto parchment. Adding the extra drizzle of the opposite flavor helped adhere the candy to the bark, as well.

Crushing candy canes can be a challenge. I used a hammer to gently crush mine. I originally tried the food processor, but wound up with inconsistently crushed candies - some were powder and some too large. I laid them on a baking sheet and gently hammered them until they were the size I needed.

Peppermint Bark
Makes 2 sheets (approx. 15x15) of candy

12 ounces chocolate chips or chocolate candy melts
12 ounces white chocolate chips or white candy coating
1 teaspoon peppermint extract or several drops peppermint oil
4 candy canes, crushed

1. Set aside 1/4 cup of both types of candy melts.
2. Melt each color of chocolate separately either in the microwave or in a double boiler. If using a double boiler the water in the bottom pot should NOT be boiling, but simmering. Even steam from the bottom pot can cause the chocolate to seize.
3. Once the chocolate is melted, add a teaspoon of peppermint oil to each color and stir thoroughly but very gently. Once the extract or oil has been successfully added (it doesn't seize the chocolate) stir it a bit more vigorously until it cools a bit. This will help to temper the chocolate and it will set up better than if you simply melt and pour.
4. Pour the chocolate onto the parchment and spread to desired thickness.
5. Top with chopped candies.
6. Melt reserved chips or coating and drizzle alternate colors over each. Drizzle white over chocolate and chocolate over white.
7. Let cool and dry completely before cutting with a very sharp knife or breaking into pieces.

National Brownie Day

2009-12-08T09:25:00.004-05:00

Did you know there is a National Brownie Day? Well, there is and today is it. Grab yourself a brownie and feel no guilt. I love an excuse to have chocolate and I wholeheartledly embrace this celebration!

Embrace it with me and leave a comment with contact information here for a chance to win a $30 gift card for Cheryl&Co.. That's right - thirty dollars to spend on thick, rich brownies or decadently iced cookies or any number of delectable treats offered up by Cheryl&Co. If you need more convincing, visit the website and if you don't rush right back to comment, then there's no help for you.

In the meantime, this recipe is a favorite at our house - rich and gooey brownies the kids can never get enough of.

Decadent Brownies
Makes one 9x13 pan

2 sticks unsalted butter
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs - slightly beaten
3/4 cup dark cocoa powder
1 cup flour

Preheat oven to 350 degrees F. Put butter into 9x13 pan and place in oven until butter is melted.
Pour butter into a large bowl and add sugar. Stir until well blended. Add vanilla and eggs and stir well. Add cocoa powder and blend until smooth.
Sift in flour and stir gently until combined.
Pour into prepared pan and bake for 25 to 30 minutes or until set but not stiff - don't overbake!

**Contest ends 12/15/2009 at 11:59 PM

The Food in Manhattan

2009-11-28T21:22:00.007-05:00

I was fortunate enough to spend the day with my cousin last Friday in New York City. Now, I should specify that she's my husband's cousin, but after nearly 22 years of marriage the word 'in-law' doesn't come up too often anymore.

Chris being the astute woman that she is realized a long while ago that I needed a break from the madness of the past 2 years and invited me to come for the day and see the sights. I didn't realize it meant 'almost every sight in Manhattan', but I didn't mind the race one bit. I think she let me know about halfway through the day that most people referred to a day trip with Chris as bootcamp. They're not wrong. Here is a map of everywhere we went so you can get an idea of how far I was dragged (wink).

As much of a taskmaster as she is, I had a great time and saw more than I've ever seen at any other time. I hadn't been to The City for nearly 21 years, so I was way overdue! Here's our day in photos. I had my old camera with me for safety reasons so some of the pictures aren't as good as they could be. Click on links for more info on any of the places we went to.

The minute I got off the bus at PABT, Chris whisked me off to the subway and led me to the Chelsea Market, showing me The High Line on the way. We had coffee at Chelsea and then it was a sound-barrier-breaking taxi ride to the Rock & Roll Hall of Fame Annex for a great show and very cool museum. Any Lennon fans (like me) must get there for the Yoko-created John Lennon limited engagement exhibit. Beautiful.

The Chelsea Market and the elevator that leads to the Food Network offices.

Next we were off to stores like UNIQLO, CB2 and Dean & Deluca to see the shopping side of Manhattan. After that it was another wild ride where we landed for lunch at Blue Ribbon Sushi. Now, I'm not a seasoned sushi eater, but I started my sushi-eating career at a very fine local establishment, biasing my taste buds for any sushi that wasn't top-notch. I then went downhill consuming store-made sushi that just isn't anywhere near the same as the very fresh kind.

After hitting up Blue Ribbon with Chris, I'm not sure I'll ever want to have sushi anywhere else. The nori was still fresh and pliable, the rice precisely vinegared and the fish? The fish was so fresh I've never had anything quite so tender. We had several rolls between us: Spicy Tuna & Tempura Flakes With Cucumber inside out and California rolls with Yellowtail and Salmon. Perfect in every way. Not only was the food fabulous, but the wait staff was beyond helpful, the decor simple but beautiful and the bathrooms immaculate. If you're getting to Manhattan anytime soon, you must stop in and order some of the best sushi around.

The front of Blue Ribbon - unmarked, it looks more like 'the secret society of sushi'

Shortly after our sushi we were off to FAO Schwarz. Every time I've been to NYC I've missed my chance to see FAO because of long lines. We totally lucked out and got in very quickly. I wished the kids had been there to see it all, but I made sure to take lots of photos for them and it was just as fun as I always thought it would be.

The FAO doorman.

We ran across the way to see The Plaza and gape at the impossibly rich folks having tea and being waited on hand and foot by men attired in tails and very shiny shoes. I thought it was rather droll and Chris and I got to giggling about the extravagance of it all. We trotted past the very famous Oak Room and back out into the chill to head to Dylan's Candy Bar.

The Plaza - I'm pretty sure Eloise is waving from the window.

Dylan's Candy Bar is another place I took lots of photos. Chris picked up candy bars for all the kids (including dad!) and I stared far too much at the array of sweets and bright colors. This is one of those spots you don't want to miss, especially if the kids are with you.

The center of Dylan's - a lollipop tree!

Grand Central Station was the next stop and I was thrilled that there was an O & Co. store there. I ran in, sang a little song of love and bought a bottle of oil that may just have taken a sizeable chunk out of one of the kids' college funds. There's nothing like good olive oil to make one's day. Really. Chris said something about other people liking wine like I like olive oil and she's not very far from the truth.

We stopped at Chris' apartment to rest our legs and then she took me to the coolest place I've ever been to: 230 FIFTH, an exclusive and chic rooftop restaurant with a view of The Empire State Building that just beats all. Check out the Virtual Tour of the rooftop. We checked out the rooftop, but it was too chilly and windy to stay there to dine. Despite the fact that there are blankets and warm robes provided to patrons for their comfort, we opted to sit in the plush dining room and enjoy the view from a warm spot. Chris ordered sliders and fries and they were two of the best 'average' menu items I think I've had in my entire life.

The view from our cushy spot.

The view from the window.

Chris and I - the camera was winding down for the day at this point - everything was blurry.

Once we were finished with dinner it was time for me to head home. I was full and happy and my legs hurt like crazy, but I have to say it was a wonderfully memorable day for me. Chris, thank you so much for an awesome day and New York, you still have it goin' on and always will.

Delicious Holiday Books and Gifts

2009-11-22T21:32:00.010-05:00

Each year my thoughts about Holiday gift-giving turn inevitably to food. Here are a few ideas for this year that fill the bill no matter what you'd like to give. From edible gifts that are a bit more expensive to homemade budget gifts to delectable books. Enjoy!

For a scrumptious countdown to the holidays, the chocolate lover on your list will love the Fannie May truffle assortment gift box ($17.99-$25.99) from Fannie May fine chocolates. The 16- or 25-piece assortment features a variety of Fannie May treats to indulge in, including Classic, French Vanilla, White Russian and Orange Royale flavors, all tucked inside a gift-ready holiday box. For more information, visit http://www.fanniemay.com/.
*Who doesn't love truffles? Fannie May is one that we like a lot here.

For a new twist on a festive favorite, Cheryl & Co. will introduce Buttercream Frosted Brownies ($28.95 - $65.95) just in time for the holidays. Home of the famous Buttercream Frosted Cookies, the Buttercream Frosted Brownies collection will feature hot fudge brownies, fudge brownies and peanut butter brownies. For more information, visit http://www.cherylandco.com/.
*Those brownies are dangerous! We loved ours and I highly recommend them.

For a gift that truly “pops,” The Popcorn Factory offers Big Snow design tins ($24.99$39.99). Available with The Popcorn Factory’s traditional three-way combo of robust cheese, butter and caramel corn, these tins are a classic gift that keeps on giving – in two-, three-and-a-half- or six-and-a-half gallon sizes. Tins can be personalized with a photo or message label on top. For more information, visit http://www.thepopcornfactory.com/.
*Popcorn from The Popcorn Factory is a favorite here; always fresh, crisp and delicious.

Thanks to Jamie Plaxco of MWWGroup for information and samples.

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This holiday season give the gift of food with creative home made gifts that are as eye catching as delicious! Tasteofhome.com has the Top 25 gifts that require simple ingredients but will have your friends and family talking until next year’s holiday season!

A few of the ideas offered:

Gingerbread Cookies

Get the kids in the kitchen to decorate a tried and true favorite. Decorative ginger bread cookies are simple, easy and fun for the whole family to get involved!

Cinnamon Hot Chocolate Mix Recipe

Give a gift for on the go with packaged hot chocolate! Mix cocoa powder, dry powder, creamer and cinnamon for some spice to give it a twist. Top with marshmallows in each individual package and send with a mug, perfect for the holiday season.

Peppermint Lollipops

Design your own festive lollipop for friends and family for a special gift. With just simple ingredients-peppermint oil, sugar, water, corn syrup and food coloring you can get creative in the kitchen with simple peppermint pops, great for after dinner treat!

Homemade Snow Globe

Get creative with a snow globe from home as a gift, layered sugar cookies with fluffy meringue topped with edible treats friends and family will sure to be impressed!

For these recipes and more like them visit http://www.tasteofhome.com/foodgifts.

Thanks to Anjali Saxena of Krupp Kommunications for information and images.

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Chocolate: A Love Story by Max Brenner, Illustrations by Yonatan Factor

Chocolate is a substance that transcends borders, boundaries and emotions. The mere mention brings a twinkle to the eye and a quickening of the pulse. Max Brenner knows this and shares his intense love for chocolate in this funky, eclectic and beautiful book. The illistrations themselves are worth the purchase, and the recipes are to-die-for. A perfect gift for the chocolate lover or art lover in your life.

Thanks to Anna Balasi of Hachette Book Group for information and book copy.

Elizabeth David's Christmas, edited by Jill Norman, illustrations by Mary Ross

Throughout her distinguished career, Elizabeth David wrote and collected many articles about Christmas food. She put together a file of these articles, recipes, and notes, and even wrote an introduction, intending to publish them as a book. It never appeared, and after her death in 1992, her literary executor
Jill Norman found the box with all this material. She put them together as Elizabeth intended, and we now have her "Christmas" edited for the American reader, handsomely illustrated and ready to guide us through this daunting festive season with good food and high spirits – and our humor intact.

Beautifully written, this new edition contains around 150 recipes
together with a selection of David's own articles, plus other writings that over the years she found interesting and helpful. Feeding friends and family for Christmas can be stressful, and this book is intended to help busy cooks plan ahead and enjoy Christmas as much as their guests. The classicsare all here:
turkey (of course), but also goose; stuffings; sauces; mince pies; and Christmas
puddings. For the armchair cook, the text also provides information as well as
diversion: here are the actual traditions of Christmas's past, as well as
descriptions of the yuletide in other countries. In other words, a feast for
mind, chef, and table.

I've been hanging on to my copy for over a year. SO entranced with it that I couldn't put it down and hardly able to find words to adequately desribe it, I wanted to be sure and share it before Christmastime this year. For anyone who is a fan of Elizabeth David, a Christmas cookbook may almost seem absurd for her as she was happiest alone for that day, but this book is all her, written in as relaxed and comfortable a way as anything else she penned, with recipe done in a style that only Elizabeth David was able to deliver. A MUST read for any cook and a wonderful gift for the Ellizabeth David fan.

Thanks to Daniel Pritchard of David R. Godine, Publisher for information and book copy.

Nigella Christmas by Nigella Lawson

I don't even have this book yet, but I'm putting it here as part of my Christmas list! I think every book that Nigella has written is a must-have for anyone interested in cooking, from beginner to full-fledged chef. I have no doubt at all that this book is as wonderful as all of her others.

Cookbook Review: Cookin' with Coolio, 5 Star Meals at a 1 Star Price

2009-11-20T10:14:00.000-05:00

I can take a cow out of Compton and make it taste better than Kobe beef at your favorite steakhouse. There's only one thing I've been doing longer than rapping: cooking. People don't know this about Coolio. I was making thirty-minute meals when I was ten years old and I haven't ever looked back. I'm the ghetto Martha Stewart, the black Rachael Ray. I am the kitchen pimp who won't hesitate to fillet Bobby Flay or send my posse after Emeril Lagasse.

What? Isn't Coolio a rapper? Yes, he is. My kids can attest to that fact. What they didn't know (and neither did I) was that he is also a quite talented cook. We have a large family in common (he has 6 kids, I have 7) and we both came from a not-so-well-to-do background of family cooks who knew how to make something from nothing and do it well.

His new book, Cookin' with Coolio, 5 Star Meals at a 1 Star Price, (Atria Books) can be brash and abrasive at times with some language that garners it an 'R' rating, but if you read between the lines, it becomes obvious that Coolio is not only talented behind the mic, but behind the stove, as well. His method is sound and his recipes ROCK.

There's nothing overly fancy here, just good food, prepared well and as fresh as possible. Mix in a double-dose of humor with a real passion for food and cooking and you have Cookin' with Coolio. This is a man who feels about food the way I do, there's no reason for budget to be a cause for lackluster or tasteless food.

Each recipe has notes from his Assistant Chef Jarez that help to make the most of the dish. Pay close attention to the beginning of the book - Coolio helps you set up your kitchen and pantry (ahem, 'Pimptry') in the most efficient way with everything you'll need. This book is created for the beginner with a limited budget, but the recipes aren't dumbed-down and certainly don't seem like budget food at all - 5 stars at a 1 star price is right on the money.

You need a sense of humor to read this, though - and if you do, you'll be laughing so hard you'll fall off your chair. My husband never, ever reads cookbooks, but I caught him checking this one out and chuckling the whole time. I got started reading and couldn't stop - each page is hysterical, but so dead-on as far as cooking goes that I was honestly shocked.

I think the best part about this book is that it speaks to a whole new bunch of folks and bringing the art and love of cooking to them is just awesome. I commend Coolio for reaching out to and teaching the average guy how to cook.

Here's a recipe that's being shared freely, but if you get your hands on this book, make sure to also try the Soul Rolls, Kung Fu Chicken, Coolio's Meatless Grilla and Finger-Lickin'-Rib-Stickin'-Fall-off-the-Bone-and-into-Your-Mouth-Chicken just for starters.

Fresh Pickin' Raspberry Chicken

How long it takes: only 10 minutes to prep, and 25 minutes to cook
How much it makes: 4 people can chow down on this

What you need:

1 cup fresh raspberries
4 teaspoons sugar
½ teaspoon salt
4 chicken breast halves (or wings, legs and thighs if you want)
¼ cup balsamic vinegar
1 medium white onion
1 yellow chile pepper
½ cup sunflower oil
1 teaspoon minced garlic
Self-rising flour
Large Ziploc bag

What to do with it:

1. First, its time to make your homemade raspberry sauce. In a small pot, pour in the raspberries, sugar and salt. Put this over a low flame.

2. Add about 2 tablespoons of water just before it starts to simmer and bring it to a simmer. Let it all reduce down a bit, about 5 minutes. Use a wooden spoon to crush up some of the raspberries and bring it all together. This is the coagulation we been talking about. When this really starts to bubble, take the pot off the heat and put it to the side.

3. Take your chicken breasts (or whatever) and massage them a little a bit before tossing them into a bowl. Pour in your balsamic vinegar. Let those luscious breasts sit and soak in the vinegar like a model in a bathhouse.

4. Take that onion and chop that bitch right up.

5. That yellow chile pepper of yours? Chop that bad boy up as well.

6. In a large-ass skillet, pour in the sunflower oil over high heat, along with your minced garlic, your chopped chile pepper, and your onion.

7. Let it all sauté for 3 to 5 minutes, stirring occasionally. Take in that amazing scent.

8. While you’re sautéing, take a large Ziploc bag and fill it up with some self-rising flour. Take them wonderful chicken breasts out and toss them into the bag, making sure they get fully and evenly coated with the flour.

9. Now, toss the chicken breasts into your simmering pan, lower the heat to medium, and let it cook for 10 minutes on each side. Givin’ them sexy breast an even tan.

10. Once that’s all done, place your chicken on a nice clean platter. Remember that raspberry sauce you made? Hell, yeah, you better! Drizzle that all over the place and let them chickens know that its time to get saucy. Serve it up!

Get your copy of Cookin' with Coolio: 5 Star Meals at a 1 Star Price at Amazon and make sure to stop by his official website: http://www.coolio.com/

Check out A Thousand Soups for another Coolio recipe.

Ann Clark Cookie Cutters

2009-11-16T22:26:00.004-05:00

With the Holidays fast approaching cookie making is at an all-time high. If you want cookie cutters that are sturdy, cut cleanly and have more variety than any other, you want Ann Clark Ltd. Cookie Cutters.

Ann Clark started small, at a Philadelphia trade show, and is now one of the most well-known cookie cutter makers in the country. In fact, I pass by one of the Ann Clark Ltd. racks each time I shop at Wegmans and I have to stop, each and every time, to look at them or add to my collection. Not only are these cookie cutters still made here in the USA - in Vermont - they are some of the cutest and most varied designs I have ever seen. Each cookie cutter comes with a tag that was designed and created by Ann Clark herself.

I have 3 cookie cutters that I received to review and each cut cleanly, held shape, cleaned up easily and the kids loved helping me use them. We used the cookie recipe that came with the cutters and it was so good that my husband asked me to make a second batch - right away!

Here's the recipe:

Sugar Cookie Recipe

Ingredients:

1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cup sifted flour

Directions:

Cream together: 1 cup butter 2/3 cup sugar
Beat in: 1 egg
Add: 1 Teaspoon vanilla 1/2 Teaspoon salt 2 1/2 cups sifted flour
Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling Preheat oven to 350. Roll out 1/4" thick and cut. Bake about 8-10 minutes or until barely colored. Remove from cookie sheets and cool on wire racks. Cookies can be frosted and decorated or eaten just plain. Enjoy!

There are traditional tin cutters, copper cutters, entire sets, contemporary designs and so much more! You can find Ann Clark cookie cutters and more at the company website, www.annclark.com and you can also read Ann's blog at MakeMoreCookies.com - now run off to check it all out and tell them the 'other Anne' sent you.

Where's the Beef?

2009-11-14T20:47:00.003-05:00

...or chicken, or cupcakes or anything for that matter? I know I'm slacking off here, but I have a valid explanation for it. I don't mean to ever leave my readers hanging high and dry, but my dear hard drive crashed a few weeks ago and I've been too busy to attempt a retrieval of any information from it.

I have a brand new shiny double-sized hard drive and double RAM, but it won't take the place of the many photos and writings I had stored on the other that hadn't been backed-up. Once all those lovely photos were gone (it happened so quickly there wasn't even time to back-up) I lost a bit of my desire to repeat any of what I had already done, and so my dear blog has been forsaken. I will attempt retrieval in the next week or so, and if I ever do get it all back, you'll be inundated with deliciousness, I promise!

I have reviews to post, and while I count on them myself when making purchases, I don't know of anyone who wants to read nothing but review after review, and as I have no new material for my personal blog, here it is ... sad and lonely.

I have a plethora of new posts at Family.com and they can all be found in my sidebar to the right along with any posts I've done at A Thousand Soups, my soup blog. In fact, there is a brand new page done for me at Family.com (http://family.go.com/food/pkg-low-cost-recipes-from-a-real-mom/#)- go check that out ASAP! Fear not, I'll be back in the swing of things shortly ... until then, grab a cup of something warm and check out the 4 years of yummy archives I have.

Natural Brew Sodas

2009-11-04T21:18:00.003-05:00

I don't drink soft drinks as a rule, but once in a while I'll give in and have one that's off the beaten track. I'm not overly fond of cola and the lemon-lime type don't usually do it for me, either. Mostly, it's just too sweet, too fizzy and lacking in any real depth of flavor - and I can't see loading up with completely empty calories in such a lackluster way.

That being said, when it comes to fall and winter holidays, I usually concede and purchase ginger ale or root beer. I like that they aren't so sweet and the flavor is different than the standard sodas. So, when I was offered a full round of Natural Brew, I opted to check them out, knowing that our annual harvest party was in the near future.

I served them up with our fare of pumpkin-everything and pork products galore and the kids, my husband and I all really ejoyed them. This isn't your usual cola, and it isn't even the usual for root beer and ginger ale, these are robust in flavor and very different than all the other ginger ales, root beers, colas and creme sodas I've ever had.

These drinks fit in with my way of thinking - they're hand-crafted in small batches (think micro-brewing), and they're also produced with natural ingredients, using no artificial colors, flavors or additives. WOW!

These are really worth a try, I absolutely love their Draft Root Beer and the Outrageous Ginger Ale? Oh, not only does it taste like it's got the freshest just-grated ginger in it, when I wasn't feeling so good last week, it was just the ticket to settle my tummy. The kids loved it all, too and they can be picky, even when it comes to sodas.

Natural Brew comes in six delicious flavors:

Draft Root Beer – Brewed the old-fashioned way using only the finest ingredients from nature for a classic flavor. No need for anything else.

Outrageous Ginger Ale – We start with the zestiest ginger and add a splash of sweetness to create the brisk zing of our Outrageous Ginger Ale.

Vanilla Crème Soda – A soothing blend of the finest vanilla beans makes this classic a favorite for easy sipping.

Lemon Lime – Refreshing and bold, this lively mix of tart lemon and sweet lime will brighten your day.

Concord Grape – Reminiscent of childhood days, this authentic grape flavor will take you back to the soda fountain, summer time and baseball games.

Natural Brew handcrafted sodas are sold in 4-packs and available nationwide at natural food stores, the natural section of your local grocery and other select vendors for $5.49 per 4-pack.

Find a store near you that carries Natural Brew, because you will most definitely want to try it for yourself. Here in the Lehigh Valley and surrounding areas you can find it at the following retailers:

Queens Nutritional Products
1450 Pennsylvania Avenue
Allentown, PA
(610)691-6644

Shaffer's Health Center
Fairgrounds Market
Allentown, PA
(610)439-1013

Sign Of The Bear Natural Foods
514 N. Saint Cloud St.
Allentown, PA
(610)439-8575

Grahams Natural Health Source
750 South 25th St
Easton, PA
(610)252-7707

Nature's Way Markets
143 Northampton Street
Easton, PA
(610)253-0940

Healthy Alternatives
7150 Hamilton Blvd
Trexlertown, PA
(610)366-9866

Nature's Garden Limited
4290 Perkiomen Ave
Reading, PA
(610)779-3000

Cookbook Review: The Un-Constipated Gourmet

2009-11-03T00:01:00.000-05:00

It's the thing nobody talks about but everyone suffers from at one time or another; constipation. You may think that topic has no business on a food blog and would be more appropriate for a health or medical blog, but try and remember, what goes in must come out, so starting with the source is one of those 'ounce of prevention' type deals. Yes, it's a funny subject, but fiber plays a very important role in our bodies, and not just for purposes of elimination. Fiber helps to keep cholesterol down, our hearts healthy and can reduce the risk of colon cancer, as well.

The Un-Constipated Gourmet by Danielle Svetcov deals with, in a very funny way, not just the subject of constipation, but the very best way to prevent it: what you're eating. Before you run away thinking this will be nothing short of a few recipes including bran muffins and prune whip, think again. Not only is there more to roughage than that, there's a lot more flavor involved, too.

Presented in a simple way, seven chapters and 125 recipes, each recipe is given a T.P. rating, the higher the score, the more likely you are to be hitting the potty in no time flat. I seem to be a number 8, having chosen recipes with that number more often than not. The recipe for Caldo Verde is shared at A Thousand Soups and the recipe for White Bean Dip with Cilantro is here. Danielle describes this as a Latino version of hummus, and my kids and I couldn't get enough of it. How did it, er ... work? Quite well - that's all I'll say here.

This isn't just a book for the colonically challenged, it's filled with just plain good recipes that you'll want to make anyway.

White Bean Dip with Cilantro

Serves 8 as an appetizer

3 (15 ounce) cans cannellini beans, rinsed and drained

3/4 cup olive oil (maybe more)

1/2 cup minced fresh cilantro

3 tablespoons fresh lemon juice

3 garlic cloves

3 teaspoons ground cumin

2 teaspoons chili powder

Salt and pepper, to taste

Process all ingredients in a blender except for 2 tablespoons of cilantro, which are saved for garnish. For added 'go', serve with thick tortilla chips or homemade whole-wheat croutons (essentially thinly sliced, heavily toasted bread, with olive oil and garlic rubbed in).

Get your own copy of The Un-Constipated Gourmet at Powell's Books or Amazon.com.

Avery & Zazzle Recipe Binder Design Contest

2009-11-01T19:36:00.004-05:00

Check this out - and do it NOW - this contest ends November 2, 2009 at 11:59 PM, so get your creative hat on and go submit an entry today! Post a link to your design here and one lucky WINNER will receive their binder FREE!

Here are the particulars:

Prizes:
Grand Prize = $2,000
Second Prize = $500
10 Honorable Mention Prizes = $25 Zazzle Gift Code

How to Enter the Recipe Binder Contest:

Create a Zazzle Account (It’s free!)
Create your Recipe Binder
“Post for Sale” your Recipe Binder with the tag zazzleaveryrecipecontest2009 in the Zazzle Marketplace (learn how to tag your product here)
You’re done, good luck!

Create an Entry | View Entries

Contest entries must be received by November 2, 2009 at 11:59pm PT

Contest Rules:

You may only submit one entry for this Recipe Binder Contest
Entries must be submitted between October 19, 2009 at 9:00 am PT, and November 2, 2009 at 11:59 pm PT, to be eligible.
Entries will be judged on uniqueness of design, overall creativity, and best use of the binder space.
Entering a contest is done by tagging your product with a specific contest related keyword (or “tag”). If you don’t know how to do this, please read the instructions here. You should also leave a comment under the contest announcement with a link to your product to give it more visibility.
Contest is for submissions by residents of the USA only. All other entrants will be excluded from the competition. Read the Official Recipe Binder Contest Rules.

The Last Gourmet

2009-10-23T13:51:00.003-04:00

It came today in the mail; my very last copy of Gourmet Magazine. I held it in my hands for a moment, still in its protective plastic mailer and nodded, sighed, and set it down on my desk. The glistening and golden brown Thanksgiving turkey on the front cover stared back at me. An accidentally ominous subscription card poked out from beneath the magazine: "Last Chance Offer For Gourmet Subscribers", it read.

It was like finding a message on your answering machine left by a friend the day before they suddenly and unexpectedly died. Even they thought they would be here tomorrow, but 'the powers that be' had other plans and snatched them away without warning.

I wanted to leave it there in its austere wrapping, inner subscription cards intact, and never open it, leaving for someone else to unwrap years from now. But, like that lost friend, I had to read the last words, see the last photos. I had to breathe in that new magazine smell one last time from within its still-stiff and brand new pages.

Once I'm done reading cover to cover, like always, I'll put it away on the same shelf the others are on, but it won't stay there - none of them do. I'll take it down over and over again to reference a recipe or story, and enjoy it each and every time, but maybe a little more than the rest simply because it is ... the last Gourmet.

Sweet Pumpkin Cornmeal Mush

2009-10-20T12:42:00.005-04:00

What the rest of the world calls 'polenta', those of us with a Southern and Midwestern family influence call 'cornmeal mush'. Normally we eat it savory, smothered in butter, salt and often times, cheese.

Wanting to do something a little different, I decided to go sweet, with pumpkin, and the result is velvety and divine. Leave out the very small amount of butter and this can easily go vegan.

Sweet Pumpkin Cornmeal Mush
Serves 8
Cooking Time: 20 minutes

3 cups water - divided
1 cup pumpkin puree
1 cup finely ground cornmeal
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
2/3 cup packed brown sugar - divided
1/3 cup chopped pecans

1. Preheat oven to 450 degrees F.
2. Blend together 1 cup water and cornmeal - set aside.
3. Combine 2 cups water and pumpkin puree in a medium saucepan. Bring to a boil and pour in cornmeal slurry, stirring constantly with a wire whisk.
4. Reduce heat to low and continue stirring until thickened, which is almost immediately.
5. Remove from heat and stir in 1/3 cup brown sugar, vanilla and pumpkin pie spice. Blend well.
6. Pour into 8 small (1 1/2 cup capacity) oven-safe bowls.
7. Stir together 1/3 cup brown sugar and pecans. Top each bowl evenly with mixture.
8. Place bowls on a baking sheet and bake for 10 minutes, or until brown sugar is melted and bubbling. Let stand for 5 minutes before serving.

Busy People's Fast & Frugal Cookbook by Dawn Hall

2009-10-12T23:00:00.004-04:00

Photo and recipe used with permission from Dawn Hall and Thomas Nelson Publishing

I don't normally 'gush' about anything. I get excited, but I try to keep myself in check when I find something I like. I can't contain this: I adore Dawn Hall!

I got to speak with Dawn yesterday on the phone for quite some time. I called to interview her for today's post at the HalfHourMeals.com blog, Food for Thought. Once we got to talking, we couldn't stop. I knew that we had a few things in common, but after chatting for a bit, the parallels between our lives just kept going on. I could well have stayed on the phone to no end with her, but the kids kept interrupting and dinner needed to be made, so we said our good-byes and promised to keep in touch.

Today is the debut of Dawn's 10th book, her 8th Busy People's cookbook, Busy People's Fast & Frugal Cookbook. I've looked over recipes, read other reviews and talked with the woman herself and I can tell you this: There is nothing fussy about this or any one of her cookbooks - it's just good food, simply (and frugally!) prepared in 30 minutes or less and with 7 ingredients or less - and healthy to boot. It's the perfect addition to any busy person's collection (and aren't we all busy nowadays?) with the added benefit of each and every recipe fitting into a tight budget - and I know we all fit into that category lately.

You can read more about Dawn at HalfHourMeals.com or at her website DawnHallCookbooks.com, on the Cooking for Busy People Fan Page on Facebook, on Twitter, on her television show, Cooking for Busy People and at YouTube.com. That's more than enough Dawn to keep you busy for a while!

Here is a recipe of hers that I like for several reasons; my kids would all like it, it's super-fast to make and I can definitely fit it into my budget. Everything you need to know to make this is here (and in the book!) from timing to equipment to shopping lists. Also check out one of her soup recipes posted today at A Thousand Soups. You can purchase a copy of Busy People's Fast & Frugal Cookbook at Amazon.com.

Apple Pie with Granola Crumb Topping

The crust is very flaky, the filling is very tasty and the crumb topping is sweet and crunchy, thus the ideal combination for a quick and easy home-style light apple pie that is every bit as delicious as the high calorie versions but a lot easier on the waist line!

Ingredients:

10 fillo (phyllo) dough sheets
½ cup oatmeal
1/3 cup Splenda brown sugar blend
1 teaspoon pumpkin pie spice
2 tablespoons light butter
1 (20-ounce) can no sugar added apple pie filling
1(.14-ounce) pouch Alpine spiced cider sugar-free apple flavor drink mix from a (1.4-ounce) box of 10 pouches

Instructions:

Pre-heat oven to 425 degrees.

Make Pie Shell:

Take 10 sheets of fillo (phyllo) dough and lay them flat.
Spray each sheet of dough with butter flavor cooking spray. Individually stack the sheets into a pie plate like tire spindles, crossing in the center. Allow the extra to hang over the sides of the pie plate.
With sharp scissors, cut the fillo (phyllo) dough hanging off the edges of the pie plate.
Place pie dough in oven for 6-8 minutes or until golden brown.
Make Granola:

Take the cut off excess of fillo (phyllo) dough and finely chop it. Place in a medium size mixing bowl.
Add to mixing bowl ½ cup oatmeal, 1/3 cup Splenda brown sugar blend, 1 teaspoon pumpkin spice mix and 2 tablespoons light butter.
Using a spatula cut the ingredients together. Set aside.
Spray a baking sheet with non-stick cooking spray.
Spread the oatmeal mixture on the baking sheet. Bake for 4-5 minutes, just until the butter melts.
Remove from oven and with a spatula stir the oatmeal mixture around the baking sheet making a caramelized granola.
Make Pie Filling:

In a microwave safe mixing bowl combine 1 (20-ounce) can no sugar added apple pie filling and 1(.14-ounce) pouch Alpine spiced cider sugar-free apple flavor drink mix from a (1.4-ounce) box of 10 pouches.
Cover with wax paper and cook in microwave for 2 minutes. Stir and heat for 1 additional minute.

Assemble Pie:

Place the apple filling in the made pie shell.
Top with the granola that you made and serve.

Yield: 6 servings

Calories per serving: 188 (15% fat); Total fat: 3 g; Cholesterol: 5 mg; Carbohydrate: 37 g; Dietary Fiber: 2 g; Protein: 2 g; Sodium: 125 mg

Diabetic Exchanges: 2 1/2 carbohydrate, 1/2 fat

Helpful Hint:

This pie needs to be eaten the same day it’s made or the crust will become soggy.
This pie comes together very quickly so have all of your ingredients sitting out.
This pie does not freeze well.
Phyllo Dough (also spelled Fillo Dough) is in the freezer section. It comes in 1-pound boxes. Each box has about 40 sheets in one box of Phyllo dough. It is super simple to work with, so do not be intimidated to use it, if you never have before.

Supplies List :

Oven
Pie plate
Sharp scissors
Timer
Cutting board
Medium sized mixing bowl
Baking sheet
Microwave safe mixing bowl
Wax paper
Microwave oven

Grocery List :

DAIRY

Light butter

FROZEN

10 fillo (phyllo) dough sheets

PACKAGED

Oatmeal (1/2 cup needed)
1 (20-ounce) can no sugar added apple pie filling
1 (.14-ounce) pouch Alpine spiced cider sugar-free apple flavor drink mix

PANTRY

Splenda brown sugar blend
Pumpkin pie spice
Butter flavor cooking spray
Non-stick cooking spray

This recipe is provided by Dawn Hall and is from Busy People’s Fast & Frugal Cookbook - re-printed with permission.

A Tale of Two Restaurants: Bonefish Grill and Red Lobster Review

2009-10-12T13:54:00.004-04:00

Given the opportunity to review Bonefish Grill and Red Lobster, I leapt at the chance. I love seafood, as does my husband, but the opportunity to be able to afford time and money to go out for a night rarely presents itself. So, when MS&L, on behalf of Bonefish Grill contacted me to check out and compare the two restaurants, I took them up on it without a second thought.

These are my personal findings of the restaurants - presented in a scaled format and are wholly unbiased.

I will say, before heading into the review waters here, that I found the comparison of these two places to be a bit like apples and oranges; they're vastly different in their approach to both seafood and dining, but I will leave you to read and let you know that I will most definitely be back to both places in the very near future. I loved them both.

Scaling is 1 for Poor and 5 for Excellent so the total Perfect Score for any restaurant would be 25.

Parking -

Bonefish Grill 5 - The parking is directly in front of the restaurant and we chose to go at a later time - 8:45 PM, so there were lots of convenient spaces open.

Red Lobster 5 - Being on a busy corner, the parking for Red Lobster is primarily off to one side, so it can sometimes be difficult to find a close spot. That being said, we also dined later in the evening here and had no trouble finding a good spot.

Ambiance -

Bonefish Grill 4 1/2 - The only thing keeping this from a 5 was the fact that my seat was facing the side door of the restaurant - which was facing the Drive-Thru at Wendy's and the lights from the cars passing through were glaring at times. I liked the booth, it was very roomy and comfortable (my husband was able to sit the entire time comfortably - not easy to do with a broken hip) and the wall hangings and polished look overall was very nice.

Red Lobster 5 - The very definite nautical feel of the restaurant is something my husband and I both enjoyed very much. The acoustics were good (we couldn't hear other conversations from our seat) and the lighting was just right.

Service -

Bonefish Grill 4 1/2 - I will repeat this ad nauseum until restaurants listen up: I want to start, continue and finish with the same server - always. We had 5 different servers bring different parts of the meal to us and I find that very disturbing. I don't care if they want us to get our food on time - a single server should be able to do that no matter what. If your servers need that much help, then something needs to change. The servers we did have were very polite and our original server was more than professional - when she was there.

Red Lobster 5 - At one point our dinner tray was brought out by a server that wasn't our own - I saw the girl carrying it look up at our server, who was across the room and shook his head at her, and then promptly set the tray down on the table adjacent to us. Two seconds later, our server was there and ready to do his job. He was perfect in every way - in fact, I haven't had that level of service from any restaurant in the past few years. It was a refreshing change and my husband and I both appreciated that.

Food -

Bonefish Grill 4 1/2 - This was an easy 5, except for the fact that my husband's scallops were gritty and the side dishes were more of an afterthought than a dish. In fact, what should have been zucchini and tomatoes had no tomatoes whatsoever and I mistook the dish for a garnish. It was only after inspecting it that I realized it was the vegetable of the day.

I started with the Bonefish House salad, which totally rocked. It was one of the best salads I have ever had; filled with pine nuts, Kalamata olives, hearts of palm and a divine citrus dressing - it was perfect. In fact, I'd go back just for the salad!

We had a small loaf of bread delivered to the table with what the server called 'pesto'. It most definitely wasn't pesto, but rather closer to a bagna cauda. Either way, both the bread and the dip were delicious.

My entree was the Ahi Tuna that was impeccably prepared to a medium doneness with a side of Jasmine rice, which was equally perfectly done and my husband had Sea Scallops and Shrimp, which were the proper doneness, but the scallops all still had some grit to them that was rather unpleasant. My husband doesn't like the usual sides and asked for fries with gravy. He said the fries were terrific and he was overall a happy camper.

We finished off with the Macadamia Nut Brownie and I have to tell you, that was the best restaurant dessert I have ever had, hands-down. It was perfectly warm and yet the ice cream wasn't melting at all. It was truly decadent from start to finish, but we only ordered one, and I'm glad we did because there was no way I'd have been able to eat one myself.

Red Lobster 4 1/2 - I started off with a house salad here, too. I asked for the Caesar and it came piled with freshly grated Parmesan and plenty of croutons, but the dressing was less garlicky than should be for a Caesar.

My entree was the Honey BBQ Grilled Chicken and Shrimp which came with garlic mashed potatoes and pico de gallo. The chicken was perfectly done, moist and delicious. The shrimp were excellent - they were done just right and the wood-grilled flavor put them over the top. The broccoli side was done to perfection and quite large for a side, as well.

My husband got the Endless Shrimp (of course) in Teriyaki and Cajun flavors and he had 50 shrimp by the end of his meal! He didn't like the french fries here as much as at BG.

We ended with Warm Apple Crumble à la Mode (which we shared) with coffee and it was another excellent ending to a great meal.

Pricing -

Bonefish Grill 5
Red Lobster 5

Both restaurants had good pricing for value. Red Lobster had larger portions, but Bonefish made up for that with well-prepared dishes.

Total for Bonefish Grill: 23.5 out of 25
Total for Red Lobster: 24.5 out of 25

Bottom line? They're both very worth the trip and I will surely be back for more great seafood at both restaurants.

Gift Cards provided by Anna Murphy of MS&L. This is not a paid product endorsement.

Carnation Evaporated Milk - The Cooking Milk

2009-10-08T20:51:00.006-04:00

Our Favorite Macaroni and Cheese

I recall at one time thinking that evaporated milk and sweetened condensed milk were one and the same. Imagine that realization coming from attempting to substitute one for another. After that single incident, I shied away from evaporated milk, not really understanding what it was or why anyone would use it.

I started getting back into it quite accidentally; my mother was moving to a smaller home and cleared out her overfull cabinets, passing the contents on to me and my brood. Within the cans and boxes given to me were several cans of evaporated milk. I figured if mom used it, it couldn't be all bad and there must be some way to use it up.

I experimented and came to love it. It was cheaper than cream and healthier, too (twice the protein and calcium of regular milk) - but every bit as rich. When I used it for things like cream soups, baking pies or macaroni and cheese, there was no difference in performance between it and cream, but it was definitely creamier and richer than using milk. I now always have cans on-hand for things like my favorite salmon chowder and the kids favorite macaroni and cheese. The fact that I like Carnation more than any other is par for the course here. I've used Carnation everything - including formula for my babies who needed extra help - since I've been old enough to purchase my own food.

My mother used it for pies most often, but the fact that it translates so well into savory dishes seems to have been lost on her. Here are two recipes using Carnation Evaporated Milk that are pretty near perfection. The first recipe, Loaded Potato Potluck Favorite, comes from the Carnation Holiday Cookbooklet. You can download it for yourself here: http://bit.ly/CEMholiday

These were awesome and didn't last very long at all. The green onion is optional, but I love the stuff, so there's no way I would leave it out. I think it added just the right contrast to the cheese and bacon, too.

Creamy, delicious, perfect.

The second is our own favorite macaroni and cheese - see photo above. Using evaporated milk in lieu of regular milk does nothing but make this even better than usual. The cheese seemed to melt better in the evaporated milk and the overall result is heavenly.

Our Favorite Macaroni and Cheese with Bacon

Prep Time: 20 minutes

Total Time: 50 minutes

Serves 8

1 pound elbow macaroni - cooked al dente

1 can (12 ounces) Carnation Evaporated Milk (any fat content works as well as the next)

1 pound (4 cups) shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/2 pound bacon - cooked crisp and crumbled

1 teaspoon Kosher salt

1 teaspoon smoked paprika

1. Preheat oven to 350 degrees F

2. In a small saucepan heat evaporated milk gently just until hot. Do not boil.

3. Add shredded Monterey Jack cheese and stir until melted. Add salt and paprika and blend well.

4. Toss cooked macaroni with bacon and pour cheese mixture over all. Stir and pour into a greased 9x13 baking dish.

5. Top with cheddar cheese and bake for 20-30 minutes or until bubbly and just beginning to brown.

For more information about Carnation Evaporated Milk, check out the following links:

Cooking Benefits of evaporated milk:
http://bit.ly/cookingbenefits

Nutrition Info:
http://bit.ly/o2onutrition

The different types of evaporated milk:
http://bit.ly/rightmilkforyou

Carnation Virtual Kitchen:
http://bit.ly/carnationvirtualkitchen

Additional Recipe Ideas:
http://bit.ly/additionalrecipes

Recipe Personality Quiz:
http://bit.ly/recipepersonalityquiz

Coupons for product and stipend for recipes graciously provided by Carnation and Cassie Boorn of One2One Network. This is not a paid product endorsement.

Grand Opening at Back Door Bakeshop

2009-09-28T20:49:00.006-04:00

This past Friday was one of 'those' days; too much to do and not enough time to get it done. My oldest daughter needed to come home from school, the Celtic Classic was starting and my neighbors at Back Door Bakeshop.

I had to make a decision which was most important to do first, and the picking up of my daughter was at the top of the list. Hey, that wasn't an easy decision to make, either. I'd heard fabulous things about the tiny one-room building across the street and I didn't want to miss my chance to stop by and snag some delicious treats - along with a few photos. The writer in me wanted to spend the entire afternoon there interviewing attendees and sitting back on the warm grass with an iced tea in hand watching all the goings-on.

As life would have it, I had to be elsewhere during ribbon-cutting time and so I had a very few spare moments with which to meet, greet and snap. Ah, well - it was far worth it.

Basket of goodies overflowing

The day was so beautifully sunny (after threatening rain) that it seemed to have been ordered for the occasion. The ribbon was cut in the presence of our mayor, John Callahan and the tables were loaded with goodies both for sampling and sale. I don't think there was a face without a smile on it when I came strolling by.

This is the ENTIRE kitchen! Can you believe so much goodness comes from such a small space? Amazing.

I was able to get photos inside and out and I made sure to take away some goodies. I grabbed Chocolate Chip Cookies and Chocolate Espresso Cookies along with a jar of Hot Pepper Jelly. Those cookies were gone as soon as I hit the front porch (that's about 50 yards away) and not just because I have a bajillion kids - they went so quickly because they were AWESOME cookies! I had to hide 2 Chocolate Espresso cookies so hubby and I could each have one.

Another bountiful basket

As for the jelly - I had some tonight on a lightly toasted English muffin and man, oh man, if you get the chance to pick up some of this ruby red gem-in-a-jar, do it! You'll have clear sinuses for sure, but in such a sweet way, you'll go back for more even if you're tearing up.

The jelly you don't want to miss

So, where do you get these delectable treats? At any one of these six spots in the Valley:

Confetti Cafe, Bethlehem, PA

Gail Lehman, owner and baker extraordinaire and Dina Hall - her partner in more than just crime - make one dynamic duo, and although I'm sad that the business is wholesale only (well, hey - I live right behind them!) I think of it this way: It's like having six Back Door Bakeshops across the valley!

Check out Back Door Bakeshop online at their website: BackDoorBakeshop.com and be sure to follow them on Facebook.

Sunday Dinner: Chuck Roast

2009-01-04T14:59:00.005-05:00

Chuck Roast
Potatoes
Carrots
Gravy
Green Salad with Tri-Colored Peppers
Dinner Rolls

I do believe chuck roast is one of the finest foods known to man. It fits my new 'slow' outlook on life and is well worth the wait. It absolutely takes me home - simple, delicious and hearty. I was able to pick up a boneless chuck pot roast for $1.99 a pound yesterday. That's a huge savings over what they normally cost, and right now I was very grateful for that find.

Chuck comes from the shoulder area of a steer and gets more exercise than the nether regions of the animal, so it can be tough if not cooked properly. Chuck benefits from a long slow roast in liquid, also known as braising. Add vegetables toward the end of cooking time for a one-pot meal you can't go wrong making.

Chuck Roast and Vegetables
Serves 8 (or in our case, 9!)

1 4-pound boneless chuck pot roast
2 tablespoons oil
6 cloves garlic - chopped
2 teaspoons kosher salt
1 teaspoon large grind pepper
herbs such as thyme or rosemary - as desired
8 large potatoes
1 pound bag peeled baby carrots
flour

In a large roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. This really only ensures flavor - it's been found that it does nothing to seal in juices. Top with salt, pepper, garlic and herbs. Add enough liquid to come about 1/3 of the way up the side of the roast. This can be beef stock or just plain water. I also sometimes add a tablespoon or so of tomato paste for extra flavor.

Roast, covered, in a 300 degree F oven for 2 1/2 hours. After that time, add the potatoes and carrots, recover and put back into the oven for another 1 1/2 hours - 4 hours total time. Remove from the oven and let stand, covered, for 20 minutes. Remove roast and vegetables and heat remaining liquid over high heat. Thicken with flour and water as necessary, adjust seasonings and serve with roast.

Your roast should be fork-tender and very easy to serve. There's no cutting involved, simply dole out large forkfuls of this along with the roasted veggies and plenty of gravy.

Ile de France Cheese of the Month: Roasted Pears with Saint Agur

2009-09-26T11:00:00.001-04:00

For anyone who grew up during the 70's and 80's in middle America, bleu cheese was only consumed in one way; salad dressing. Not that there's anything wrong with bleu cheese dressing, it's necessary for hot wings and a staple on salad bars, but there is so much more to the blue-veined cheese that it really should be tried, if only once, as-is or with something other than a lettuce leaf.

There is more than one variety of bleu cheese, though and not all are created equal. The Ile de France bleu cheeses are a perfect example of quality and variety. Saint Agur, for example, is a wonderfully rich and creamy bleu rather than the usual crumbly type. It is deep in flavor and the texture is beautifully smooth; the perfect complement to roasted pears. It melted perfectly with little heat and remained very flavorful even after cooling.

Roasted Pears with Saint Agur
Serves 8

4 large pears, halved and seeded
1 Tabespoon olive oil
8 ounces Ile de France Saint Agur Bleu Cheese

Heat oven to 350 degrees F.
Coat the bottom of a non-stick roasting pan with olive oil.
Set pears, cut side down, into pan. Roast for 20 minutes, or until pears soften.
Set pears right-side-up and top with cheese.
Let stand briefly as cheese melts. Serve warm.

The Soup

2009-09-24T00:01:00.001-04:00

The soup I'm going to be sharing with you today is not just any soup. The recipe comes from my friend, Danny, the man to whom this marvelous concoction owes its existence to.

I made up a half batch of it today (and you'll see why I only made half - it's huge!) and the whole time I was putting it together I kept thinking that it seemed familiar, and it does. Back in the late 80's to early 90's (that's 1900's, kids) there was a soup that everyone in the world who was trying to lose weight made. It started with tomato juice and built up with veggies until it was a seething mass of who-knows-what. It wasn't bad overall, but it lacked any real flavor that would keep a person wanting more. It was rather bland, as soups go, and for all that was dumped into the pot, it really should have had more 'oomph' to it.

Enter Danny. I'll let you get the story in his own words in a moment, but - in a nutshell - he took a similar soup and morphed it into a very fusion-flavored thing that actually leaves you feeling full for longer than the requisite 30 minutes that other 'diet' soups give you.

This soup is a thing of legend among Dan's friends and acquaintances, and having not been shared until now, has been carefully guarded by Danny himself and I have been lucky enough to have him share it with me and then allow me to pass it on. I know there are people out there who have been waiting for this.

Without further ado - here's the scoop:

The story is that many years ago, my doctor put me on a very low sodium diet and, with my background as a sous in Philly, it got me back into cooking by necessity. I went back to complimenting flavors between acidic and sweet, savory and tart, etc.. Given that I needed something to fill me up, but not high-calorie, I started with a vibe of a "Hobo Stew," but without the meat. My brother had something similar in his fitness diet that seemed like a good idea, but I knew that I could blend some flavors in ways that would provide more flavor and health benefits. The idea was to take a big pot of water and start tossing fresh vegetables into it and see what happens. Personally, I use low sodium V8 and I like to toss in a few gulf shrimp at the end with a pinch of mozzarella cheese when serving, but it's great over rice, noodles or just plain, too.

Over the years, I found myself tweaking this without ever writing down what I'd done, but my doctor (who LOVES this soup, by the way) suggested that I offer the recipe to other patients online. The mix of sweetness, citrus, spicy, savory, and the ability to be seasonal made it right for anything from gumbos to curries to vegetable soup with barley so I began to cook it for friends as well. Once that happened, people began to demand the recipe and, given that I wanted to share it through someone I know and trust, I found my way to you.

I'm told that it needs to be shared and that's the nature of a good soup, I think. This, like so many soups, is one of those that gets better on the second and third days. My friends continue to say that my soup rocked their worlds and/or changed their lives (especially if they are patients of some specific care who all seem to be able to eat this with little modification), I'm very proud of this particular recipe. It is energizing, both filling and light at the same time, plus good for you. A cup in the afternoon, late at night, or as a meal in-and-of-itself. To me, it's just my soup.

Thanks mucho!!

d

No, Dan - Thank YOU!

Here's the soup...

Daniel East's Rock Your World Veggie Chowder
Most people THINK they may not like this...until they taste it. Don't look, just cook!

INGREDIENTS:

1 Lg bottle V8 juice (low sodium or regular ok)
2 cups water
4 med tomatoes diced
2 cups sliced oyster mushrooms
2 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups chopped or sliced fresh carrots
2 cup chopped broccoli
2 cup chopped cauliflower
1 cup chopped shallots
1/4 cup chopped fresh garlic
2 small cans black beans – drained (not black bean soup - if you have time to soak dried ones,
even better)
1/2 cup of finely grated fresh ginger
3 tbsp balsamic vinegar
3 tbsp fresh squeezed orange juice
3 tbsp Liquid Summer Hot Sauce - http://www.sauceboss.com
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp ground turmeric
1 tbsp ground black pepper
1/2 tsp ground cumin
1 tsp sugar or 1 pk Splenda®
NOTE: if you must add salt, use sea salt or kosher salt to taste.

WHAT TO DO:

• Using a 8 qt or larger pot, pour in the V8 & water with heat on HIGH.
• Add all veggies (except ginger) and bring to a rolling boil.
• Stirring often, continue boiling until foam begins to appear.
• Add the OJ, vinegar & black beans.
• Once mushrooms have reduced, add all remaining ingredients & continue boiling/stirring for 1 hr until veggies are tender.
• Reduce to a simmer and cover. Once it thickens (approx. 1 hr.), check seasoning for taste.
• Continue stirring and serve while hot.

NOTE: DO NOT add too much pepper as it expands when heated and may get fairly spicey!
ALSO: Each time you heat and reheat, the mixture thickens and continues to break down.
ADD ONS: Great over brown rice or with a little shredded cheddar, shrimp and/or meat, etc.

Book Review: Notes on Cooking

2009-09-17T21:55:00.003-04:00

When I first started school for my culinary diploma I was a tad haughty in believing that I didn't have much to learn. I was a good cook at 24, had been married for 3 1/2 years and had 2 children. I was old and wise and the biggest hurdle I had at that time was how to get everything on the table at the same time and at the right temperature. That I would need an education beyond that never even crossed my mind.

I, of course, received quite a surprise once classes were under way. I learned things I didn't know were even possibilities and became equipped with a knowledge that I found afterward to be very vital in owning a food service business.

While in school we took notes on everything and I kept everything neat and in order and in color-coded binders. Once school was over and I went back to raising a family, my notes were misplaced, as old school notes tend to be, and I still have no idea exactly where they are.

Lucky for me and anyone who loves to cook, Lauren Braun Costello kept notes, 217 to be exact, and is now sharing them with the rest of us along with the help of Russell Reich through Notes on Cooking, A Short Guide to an Essential Craft.

Whether you're a complete novice in the kitchen or a 5-Star chef, there is something to be gleaned from the pages of this small and unassuming book. There are things in here that I didn't know, many that I did, and many more that I had forgotten that I knew and I'll wager that even the most educated and talented of all chefs would have to agree. In fact, when I replied to the review query, my exact words were, "It's like culinary school in a book!" and I was right.

This book sits on a shelf in my kitchen ready to be snatched up at a moment's notice when needed, and there it will stay. The chapters are broken up into every imaginable area of cooking from ingredients to cookware to the most important tool- the cook - and cross-referenced where need be so that there is a fuller understanding of what is being conveyed. This is truly an indispensible book for the home cook or the trained chef and small enough to keep by your side.

Find copies of Notes on Cooking at:

The Notes on Cooking website or at Amazon.com.

Half Hour Meals Wants You!

2009-09-04T12:17:00.003-04:00

Have you been to Half Hour Meals yet? If you're looking for fast and delicious meals, you'll want to stop by and check it out. If you love to cook, but don't have a lot of time to spend in the kitchen, you'll find a plethora of fabulous recipes to help you get out of the kitchen fast. Categorized by course, ingredient, cuisine type and others like meals on a budget, gluten free or vegetarian, it's easy to find exactly what you're looking for.

Recipes aren't all there is to Half Hour Meals, though. There is also a blog showcase - a spot for food bloggers to list their blog to be found by others and a fabulous community forum filled with foodie discussions on everything from dining out to favorite chefs to our guilty food pleasures.

Head on over today and join the community, whether you're a blogger or not, and feel free to add your own great recipes to the database for a chance to be in the spotlight on our blog, Food For Thought. If you've joined and would like to be featured, let me know - I'm blogging there now! Don't foget to check out the Half Hour Meals Twitter page at http://twitter.com/halfhourmeals - See you there!

Gourmet Cheeseburger Amuse Bouche

2009-08-31T12:25:00.005-04:00

An amuse bouche is typically a one-bite wonder prepared by a chef to showcase his or her talents. Not listed on the menu, it's a little extra something that is not listed on the menu served before the meal to help whet the appetite. These did just that; my kids asked for far more than I had made.

These use Etorki sheeps' milk cheese, one of the delicious pressed French cheeses offered by Ile de France. The flavor is very reminiscent of a sharp white New York cheddar, but a bit milder and very creamy, not dry as sharp cheddar's tend to be. I thought the flavor was deeper than most French cheeses, which tend to be milder overall, and we really like this one.

Gourmet Cheeseburger Amuse Bouche
Makes 24

6 slices bread
1 pound ground beef (80/20 is best for burgers)
2 Tablespoons Worcestershire sauce
1 teaspoon Kosher salt
1 teaspoon freshly cracked pepper
1 garlic clove - minced
24 roasted red pepper strips
1/4 pound Etorki sheep's milk cheese
fresh basil chiffonade

Toast bread, remove crusts and cut each slice into 4 squares.
Combine ground beef, Worcestershire, pepper, garlic and salt and mix well. Shape beef into 24 small patties and broil or pan fry until done - this takes only a few minutes to do. Drain on paper toweling.
Place a patty on each toast square and top with red pepper and cheese. Microwave or broil for a few seconds, just until cheese melts. Top with basil chiffonade and serve.

Tropical Chicken Salad with Cheddar and Tarragon Crisps

2009-08-30T21:32:00.003-04:00

One of my favorite salads is Waldorf, but I really enjoy the addition of a protein like chicken or shrimp. This salad is close to a Waldorf, but with papaya and pineapple used instead of apple. These ingredients came from the most recent Foodie Joust - papaya, cheese and tarragon. At first sight, I was a little lost, but after a lot of time to mull it over, this is what I came up with.

Lara, Ian and Katie couldn't get enough of it, and with a picky audience like that, you know it's good stuff.

Tropical Chicken Salad with Cheddar and Tarragon Crisps
Serves 4

2 cups cooked chicken breast - cubed
1/2 cup red pepper - diced
1/2 cup each yellow and red papaya - cubed
1/2 cup pineapple chunks
1 Tablespoon lime juice
1 teaspoon Kosher salt
1/2 teaspoon pepper flakes
2 Tablespoons chopped walnuts

Combine and toss to coat well. Refrigerate for half an hour to allow flavors to blend.

Cheddar and Tarragon Crisps
Makes 1 baking sheet of crisps

2 cups shredded cheddar cheese
2 teaspoons tarragon leaves

Mix well and spread on a greased parchment lined baking sheet. Bake in a 450 degree F oven until bubbly, browned and crisp - 5 - 10 minutes. Keep an eye on it so it doesn't burn. Let stand until cool before peeling from parchment and breaking into serving pieces.

Products to Try

2009-08-15T09:00:00.000-04:00

Crofter's Organic Superfruit Spreads - I had no idea what a superfruit was before this, and I'm still not sure I do, but it wouldn't make a difference to me with these spreads, they're so good it doesn't matter! Chock full of real fruit (a full pound in each jar!), tons of flavor and antioxidants like you've never seen before, you won't need another jam, jelly or preserve after you taste these. They are available in four different World-Traveled flavors:

Crofter’s North America Superfruit: Classic Cranberry and Blueberry
Crofter’s South America Superfruit: Exotic blend of Maqui Berry and Passionfruit
Crofter’s Europe Superfruit: Old world Pomegranate and Black Currant
Crofter’s Asia Superfruit: Bright blend of Yumberry and Raspberry

We had these on toast and English muffins every morning and I used a jar of Asia Superfruit for these delicious Fruit and Grain Bars I made for Family.com. Perfect! Find a location near you that sells these - NOW.

Gourmè Mist™ Olive Oil and Vinegar Misters are not only healthy oil and vinegar alternatives and organic to boot, they're also great for the environment. These misters work with a pump-action cap that dispenses a continuous stream of product without using aerosols.

Swanson Natural Goodness™ Chicken Broth has 1/3 less sodium and is 100% fat free but there's no way you'd know either. I've been making my own chicken stock for years and this is as close as I've come to it in a prepared product. I used it straight up as a soup base and also to cook rice and the flavor waas right on. Anything better for you that also tastes good is something I appreciate.

Le Towelé™ - Lost your towel? Not anymore! This handy little invention makes it easy to keep your towel at your side at all times. My kids like to run off with my kitchen towels at every turn and this gadget has thwarted them and kept the towel on my side. Check out Le Towelé™ and many other fine products at ARGEE Corporation.

Blog it Forward to Fight Hunger - Your Comments Will Help!

2009-08-05T15:33:00.007-04:00

When was the last time you were hungry? Now, I'm not talking about an hour before dinner when your tummy is growling, I mean real hunger, when you are already famished and have no idea when or what your next meal will be. The name for that condition is called, 'food insecurity', and in my home state, Pennsylvania, it affects 10% of the population. That's an estimated 1.2 million people in Pennsylvania and 31 million across the United States.

Join me, along with ShopRite Partners in Caring and General Mills in the fight against hunger. Fighting hunger is nothing new to ShopRite, they've been doing it for more than 20 years through its support of the Feeding America network (formerly America’s Second Harvest) and through participation in the Checkout Hunger program.

For the last 10 years, the ShopRite Partners in Caring program has joined forces with more than 50 manufacturers to provide products marked with the ShopRite Partners in Caring shelf label. When these products are purchased at any one of the 217 ShopRite stores, a donation is made to a food bank local to that particular store.

Where do you come in? If you live in New York, New Jersey, Delaware, Pennsylvania, Connecticut or Maryland, shopping at ShopRite stores and choosing products with the Partners in Caring label will help. If you don't live in one of the states mentioned, simply comment on this post and, for every comment made*, a box of General Mills cereal will be donated a local food bank; it doesn't get any easier than that!

For more information on all that ShopRite is doing in the fight against hunger, visit www.ShopRitePartnersInCaring.org

*Up to 30 comments

**Update: Although PIC will provide boxes of cereal to a local food bank up to 30 comments, I am committing to making a donation for EVERY SINGLE COMMENT AFTER 30 to a food bank of my choosing - so, BRING ON THE COMMENTS!