Monday, November 05, 2007
Apple Spice Bundt Cake
.
When I meet a new person that I instantly feel I could pick a flawless gift for, I know I have found someone I can really call a friend.
It's a formula that has always worked for me. Especially since I heart giving presents...
Honestly! I could buy gifts in my (beauty) sleep for Ms McGee and the (former) Queen of the Valley. Simple. (If we still hung out. Which we don't. Pout.) And The Ombudsman? Heck, I have a list 20 items long and growing. Ms. Va-Voom? I send her random packages on a regularly scheduled basis. Can't help myself really. And if you happen to love The Original Peach too, I believe she has a wish list somewhere on her blog...but I never have to refer to it...
What makes my nearest and dearest so easy to gift, is simple. They all have taste, style and interests that are well-rounded, fascinating and/or fab. All the makings of a genius of a person and a delight of a friend. Nothing beige about my peeps.
Which brings me to The Hostess (and her one true love, The Host). I knew she was a sparkling-bright soul before I went to their house, but when I laid eyes on that setting, lemme tell ya...I could not help but sigh with delight. That girl, she has style for days. The best style imaginable. And The Host? Builds furniture! Simply inspiring. Clever, crafty, musical, cool, spirited people. And easy as pie to give gifts to. Don't you just want to, too?
It would be a bit random of me (though not entirely out of character, I assure you) to start shopping for people I just got to know so, she is such a fab hostess, I figured I could start with a fab hostess gift. I whipped up this autumnal decadence without a second thought, and knew she would love it. And she did. And it was good and it was spectacular.
Dark, spicy, moist and delicious, what more could you ask for on a brisk fall day?
So try it, and enjoy!
2 cups white flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves
Pinch of salt
1/2 pound of softened butter (that is 2 sticks)
1 1/2 (1.5) cups white sugar
1/2 (.5) cup packed dark brown sugar
4 large eggs
1/4 cup brandy
1 teaspoon baking soda mixed with 1 tablespoon warm water
4 apples (I used 2 Granny Smith and 2 Fuji), chopped into large chunks*
1 cup rough chopped pecans
When I meet a new person that I instantly feel I could pick a flawless gift for, I know I have found someone I can really call a friend.It's a formula that has always worked for me. Especially since I heart giving presents...
Honestly! I could buy gifts in my (beauty) sleep for Ms McGee and the (former) Queen of the Valley. Simple. (If we still hung out. Which we don't. Pout.) And The Ombudsman? Heck, I have a list 20 items long and growing. Ms. Va-Voom? I send her random packages on a regularly scheduled basis. Can't help myself really. And if you happen to love The Original Peach too, I believe she has a wish list somewhere on her blog...but I never have to refer to it...
What makes my nearest and dearest so easy to gift, is simple. They all have taste, style and interests that are well-rounded, fascinating and/or fab. All the makings of a genius of a person and a delight of a friend. Nothing beige about my peeps.
Which brings me to The Hostess (and her one true love, The Host). I knew she was a sparkling-bright soul before I went to their house, but when I laid eyes on that setting, lemme tell ya...I could not help but sigh with delight. That girl, she has style for days. The best style imaginable. And The Host? Builds furniture! Simply inspiring. Clever, crafty, musical, cool, spirited people. And easy as pie to give gifts to. Don't you just want to, too?
It would be a bit random of me (though not entirely out of character, I assure you) to start shopping for people I just got to know so, she is such a fab hostess, I figured I could start with a fab hostess gift. I whipped up this autumnal decadence without a second thought, and knew she would love it. And she did. And it was good and it was spectacular.
Dark, spicy, moist and delicious, what more could you ask for on a brisk fall day?
So try it, and enjoy!
2 cups white flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves
Pinch of salt
1/2 pound of softened butter (that is 2 sticks)
1 1/2 (1.5) cups white sugar
1/2 (.5) cup packed dark brown sugar
4 large eggs
1/4 cup brandy
1 teaspoon baking soda mixed with 1 tablespoon warm water
4 apples (I used 2 Granny Smith and 2 Fuji), chopped into large chunks*
1 cup rough chopped pecans
* I peeled two of the apples, and left skins on the other two
Preheat your oven to 350F.
Prepare a 10-inch fluted tube pan by either buttering or using cooking spray, then dust the pan with white sugar.
Stir together the flour, cinnamon, nutmeg, cloves and salt.
In a stand mixer, beat the butter until creamy. Then go on and beat in the sugar. Add the eggs, 1 at a time, beating after each addition. Add the Brandy, baking soda and water. Stir in the flour and then the apples and pecans just until incorporated.
Get all that tasty batter into the prepared pan and bake for 1 hour, or until a cake tester/thin knife comes out clean when inserted.
Let the cake cool completely before devouring. Serve with cinnamon whipped cream.
___________________________________
Burger King said Monday its first-quarter earnings rose 23 %, but shares of the world's second largest hamburger chain fell almost 4 % as three big shareholders disclosed plans to sell about a third of their holdings. Profits narrowly beat Wall Street expectations as movie-related marketing promotions and sales of chicken sandwiches and value breakfast items helped offset higher food costs.The fast-food company earned $49 million, for the three months ended Sept. 30, compared with $40 million, a year earlier. Burger King's growth strategy includes new product development, aggressive marketing, and a worldwide expansion that includes opening new restaurants and closing underperforming ones in the U.K. and elsewhere. - Fort Worth Star Telegram
Fresh apples float on water since 25% of their volume is air
This recipe was adapted from Food and Wine magazine (Credit where credit is due!) I may be clever, but I sure as heck can't think up cake recipes! (That work anyway! LOL)
North Americans eat an average of 18lbs of apples a year
Tagged with: Baking + Recipes
Labels: Dessert, Vegetarian
Wednesday, December 20, 2006
Five Gifts for Food Lovers
Five gifts for food lovers...
Okay my sweet peaches, it's that time of year again (wait, it's been that time since the day after Halloween, hasn’t it. Darn marketers!) and you are wondering what to get your food-centric friends that, as of yet, remain un-gifted.
Well fear not my darlings, I am here to offer up a few gems for you to click on and purchase, making more time for parties and gorging and general revelry.
So let us begin.
First up...
Dried Apricots from The Kimberly Fruit Company. I don't know what it is that makes them so special. It's just a certain something indeed.Maybe it's that they are perfect and large and golden and delicious. A pure taste of summer any time of year.
Or maybe it's because they come from Oregon. So many good things come from those parts.
Any which way, they are tasty. I always make sure to have some on hand. They are divine and make the perfect, unexpected hostess gift.
Menu of Hope raffle tickets. Please give.It’s an amazing cause and the prizes are fantastic.
Prizes include amazing dinners with world renowned chefs, glorious baskets of local foods, books, gagets, photos and more.
A food lovers dream, and a way to do good this holiday season.
Please do your part, ya?
Just think of how your small contribution can really make a change in the life of a hungry person.
And please note, there are only three more days to get your tickets, so do this today!
The Unprejudiced Palate. I have written about this fine tome before - but it was out of print - joyfully, thanks to some diligent people, it has been republished and is widely available. (The Mario Batali intro in this edition I could live without, but whatever)Like a dream come true, it is without a doubt, one of the best food books I have ever read. If not THE best.
Passionate, honest, hilarious.
You will not be able to put it down.
Funny, charming and inspiring, this is the book everyone should read this holiday season (and every season for that matter.)
Roesle Locking Tongs.Maybe tongs arn't the most GLAM gift ever, but they certainly are an essential in any kitchen.
And for my money, its the craftsman at Roesle who make the most beautiful, functional kitchen tongs around.
I own them, I use them, I love them.
Treat yourself, or someone you love. They are, in a word, indispensible.
And last but not least,
Tipping Cognac Glasses.
There isn't much to say here, I think the picture does all the talking.
I mean come on kids!
These are so chic and fab, you just know
you' ll want a set for yourself too! (Heaven knows, I do!)
Well my dears, those are my suggestions. I hope some of them spark your imagination.
If not, check out my past post on the subject too. There certainly will be something there that will wow you!
Happy holidays!
Rachael
______________________________
All of the photos in this post were taken from the websites that are linked to.
King Leo brand has been making delicious Peppermint sticks since 1901.
Super Bowl Sunday ranks as the third-largest occasion, behind Christmas and Thanksgiving, for Americans to consume food, according to the NFL.
Wednesday, April 27, 2005
Gifts from Japan
There is something so outrageously sweet about a friend who thinks to bring gifts back for me when they have been out of town. When darling Andrew got back from Japan he brought me a great little bag full of interesting foods. Some of which, sadly, we still can’t identify. (What with our silly inability to read or speak Japanese and all) The soy sauce is terrific. Very complex and lovely. The chocolates were great, though the flavor (again) unidentifiable as was the jar of mystery food. Was it bamboo? Lotus Root? Don’t know. The best thing though? The mini soy sauce fish. SO cute! I just thought I would put up this quick post to say thank you to him for being such a groovy and thoughtful friend. And for having excellent culinary taste.
_______________________________________
During Passover, Coca-Cola makes some of their soda with real sugar instead of corn syrup. The bottles with real sugar are marked "Kosher for Passover. "
Ninety-five percent of peas are frozen or canned.
Sunday, November 28, 2004
Gifts for Cooks & a Smoked Chowder Recipe
The holiday season is here, (I can tell because there are lights strung up all over Beverly Hills.) and you may be looking for gifts to buy for your loved ones. Here are nine culinary gift ideas (and a recipe for Smoked Salmon Chowder with Corn) to get you inspired!
1. A Bradley Smoker. This is the best smoker I have ever encountered. You can hot or cold smoke meat, fish, cheese and vegetables, and it also doubles as a grill. It is light enough to carry, but holds a lot of food. If you like beer-smoked turkey for Thanksgiving, or hickory-smoked mozzarella cheese in the summer, this is the way to go.
2. Exquisite Handmade Japanese Knives. Why be like everyone else on the block with those ubiquitos German knives when these exist? They are the perfect combination of Japanese form and function. Hand forged with blue steel using the same techniques the Samurai used, and those boys liked a sharp knife that held its edge! What you should look for in a knife is good balance, a solid grip and that it is made with the highest quality steel. These knives have all that, plus they are just beautiful and rare.
3. A Benriner Slicer. I use these all the time for a wide variety of recipes. They are SO inexpensive it’s like a dream. You can find them in Chinatown. The ones at Williams-Sonoma are overpriced.
4. Saveur Magazine. I find that it’s the most passionate, sophisticated culinary magazine, with much less advertising (and pandering and coddling) than the bigger ones.
5. Salt. It may seem like an odd gift to a non-chef, but getting a few ounces of Danish Viking smoked sea salt or the Welsh sea salt Halen Mon is a culinary dream.
6. Ascutney Martini Glasses and Pitcher set. I give Simon Pearce glassware because it is beautiful, functional and always classic. He is a Vermont based British Glassmaker extraordinaire.
7. Schotts Food and Drink Miscellany. Just about the best book I have ever read. (I say that with a wink.) It's just lists of strange and interesting food and drink…well, miscellany.
8. A bottle (heck, if you can find it, a case) of 1985 Domaine Joseph Roty Burgundy and some 1990 Montefico Barbarescos. And why not throw in a nice wine cooler! I buy wine from The Wine Merchant in Beverly Hills.
9. Sarabeth Preserves. These kids certainly don’t need my endorsement, but their Strawberry-Peach preserves really are a little bit of heaven in a jar.
And now for that Salmon Chowder Recipe:
1 1/2 pound Yukon Gold potatoes
4 tablespoons butter 2 shallots, finely chopped
3 tablespoons flour
4 cups whole milk, warm
1 cup fish stock
2 pounds salmon fillet, skinned
6 ounces smoked salmon, finely chopped
1 tablespoon tarragon, minced fine (you can use savory or thyme instead) ½ cup corn (I admit, I use frozen)
Zest of one large lemon
Salt and pepper
Peel the potatoes and cut into 1/4-inch cubes. Melt the butter in a saucepan over low heat; add the shallot and cook, stirring often until softened, about 5 minutes. Whisk in the flour and cook for about 3 minutes. Increase the heat to medium-high, pour in the hot milk and fish stock, and bring to a boil, whisking constantly. Add the potatoes, season with salt, and reduce the heat to medium-low. Cook until the potatoes are almost tender, 10 to 12 minutes. Add the salmon and corn and cook until slightly firm to the touch, about 5 minutes. Transfer the salmon to a plate and break into chunks. Add the chunks, smoked salmon, tarragon and lemon zest and juice to the hot chowder. Season with salt and pepper and simmer until just heated through, about 2 minutes. Serves four-six
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And when the cookies and cake have caught up to you, don’t forget to sign up with James Brown – Fitness Guru To The Chefs (and Stars, if you insist.)
Labels: Entree, Seafood, Something Else
Saturday, December 13, 2008
10 Holiday Gifts for Foodies, Chefs and Home Cooks
.
Happy Holidays everyone!
I have been saving up some holiday gift ideas for you all year, and am excited to share.
Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.
For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.
Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!
1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.
Who can resist these beautiful things?
All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!
2. Stirling Silver Utensil Earrings from the Jewelry Kitchen
Giving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.
"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.
Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."
They also have lots of other things too choose from, so make sure to check out their website.
3. Yummyfun Kooking DVD.
Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!
4. Tokyo Recycled Glass Wine Glasses from By Nature.
I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.
All you need is some biodynamic wine to pour in to them.
The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...
5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com
"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"
6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.
This is the only cookbook I am asking for this year.
"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit
7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.
Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?
If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.
8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.
I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.
9. Divine Chocolate. A farmer-owned fair trade chocolate company.
Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?
(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."
Buy, share, enjoy, repeat.
10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.
Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.
The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.
Please help support this worthy cause.
Well then, that is all I have. I hope you found something you like.
Happy Holidays!
xoxo
Rachael
© 2008 Fresh Approach Cooking
______________________________________
You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!
The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!
© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.
This is what I suggested in years past! 2007, 2006, 2004
All of the photos in this post come from their respective websites. Credit where credit is due.
Happy Holidays everyone!I have been saving up some holiday gift ideas for you all year, and am excited to share.
Now, my sweet peaches, I know, I know. The festive light of the holiday season isn't burning quite as brightly this year. We are all looking for cheap and cheerful versus flamboyant and over-the-top.
For all these years, we have been going big, but now, we choose intimate, small, lovely. But that can be a wonderful thing indeed.
Here are my suggestions for gifts that will be treasured by your loved ones now and for years to come. I hope you like them!
1. Viva Terra Enameled Cups and Pitcher Perfect picnic-ware.Who can resist these beautiful things?
All last summer we drank from them (ideal for a sangria or mojito or for drinks for the kiddies.) and marvelled at not only their beauty but also at how incredibly durable they are. Equally perfect for outdoor entertaining and sitting by the fire. They bring a burst of happy color in to any occasion. And when you aren't using them for bevvies, they make terrific vases!
2. Stirling Silver Utensil Earrings from the Jewelry KitchenGiving kitchen-themed jewelry is always fun. And I just think these earrings are too, too sweet. They are so whimsical and fun.
"No cook should be without this delicate set of kitchen utensils dramatically set in a hook earring.
Very eclectic in design, this bevy of cooking tools will delight you in sterling silver. Wear them with pride."
They also have lots of other things too choose from, so make sure to check out their website.
3. Yummyfun Kooking DVD.
Yummy Clare makes all sorts of strange and wonderful edible creations for kids of all ages in this charming and off-beat video series. I admit I ordered the Spookyfun DVD for my niece and nephew and ended up keeping it for myself (they can watch when the visit!), it's that inspiring!
4. Tokyo Recycled Glass Wine Glasses from By Nature.
I love the modern shape of these chunky glasses and that they are made from recycled glass. Perfect for everyday and upscale nights.
All you need is some biodynamic wine to pour in to them.
The company, By Nature, is only able to ship these beauties within the U.K. So save this gift for your British friends. (And they seem to be on sale right now! Bonus!) Or if you really want them, send them to a friend and have them ship them along...
5. Shiitake Mushroom Kit. Grow your own organic mushrooms from GMushrooms.com
"Shiitake is a star when it comes to versatility. This dark brown mushroom, with caps ranging in size from 2 to 4 inches, is the most widely consumed mushroom in Asia. It has been cultivated there for centuries. Its earthy fragrance and meaty texture enhances a wide variety of dishes since the results are beautiful whether they are sautéed, broiled, baked, grilled, stir fried, or sliced thin and used in salads. Shiitake mushrooms have traditionally been used to add complexity to stews or soups, and the stems create deeply flavorful stocks. Shiitake may also be stuffed and broiled"
6. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagen.This is the only cookbook I am asking for this year.
"Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers." - Jessica's Biscuit
7. 4Mular - Ingredients for Molecular Gastronomy from Le Sanctuaire.Do you have someone in your life who has taken "play with your food" to a whole new level? Do gels and spheres of liquids turned solid turn them on?
If so, check out Le Sanctuaire and get their chemistry kit started with things like Glycerin Monostearic, Sodium Alginate and Calcium Chloride (to make those super-cool beads of liquids) and much, much more.
8. Biodynamic Wine from Sky Saddle Wines. Sure, sure, a lot of wine is "award winning," but this wine has won awards for being eco-friendly and wonderful to drink. That makes it better than award winning by me. It makes it wine I want to drink and give as a gift.I recommend (and have been enjoying) the 2006 Sky Saddle Chardonnay but anything from this winery is worth seeking out. And, of course, if you are in Sonoma, CA make sure to pop in for a visit.
9. Divine Chocolate. A farmer-owned fair trade chocolate company.Come on now kids. It's chocolate and it's fair trade. What else do you really need to know?
(Well...) "The success of Divine means that farmers have a secure source of Fair Trade income that continues to grow year on year. Kuapa Kokoo has invested its Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over.
The farmers' ownership stake in Divine Chocolate means that Kuapa Kokoo has a meaningful input into decisions about how Divine is produced and sold."
Buy, share, enjoy, repeat.
10. Please (as always) consider purchasing a Menu For Hope Raffle Ticket.Tickets go on sale this Monday and all money goes to support schools in Lesotho, Africa.
The prizes (yet to be announced) from food bloggers around the world are always simply amazing and worth far more than the $10 ticket price.
Please help support this worthy cause.
Well then, that is all I have. I hope you found something you like.
Happy Holidays!
xoxo
Rachael
© 2008 Fresh Approach Cooking
______________________________________
You can also always check GOLDSTAR.COM for tickets to all the hottest events! Kids, I love this site!The Ombudsman and I use it all the time...we get seats at plays, baseball games, and lots more all for great prices. Cant beat that!
© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.
This is what I suggested in years past! 2007, 2006, 2004
All of the photos in this post come from their respective websites. Credit where credit is due.
Labels: Something Else
Monday, March 26, 2007
Drink of the Week: Berry-Vodka Cooler
.
My darling and tolerant best friend The Ombudsman, has a loving way of teasing the heck out of me.
For instance, when I told him (It's been pointed out that I don’t ask so much as tell him things. I’m not a bossy girl mind you, I’m just sure of myself. Heh heh. Oh please, he loves it.) we were going to see a David Mamet play this weekend, at three in the afternoon on the (somewhat staid) Westside. He asked me if my upcoming birthday (this Tuesday. Take note. Send gifts.) is actually my 65th birthday. He asked if he should bring his walker. He made me giggle.
When we arrived at the theater, he noted that the last time he had been there he was watching a local policeman and his cockatoo do a stand up act. He was nine at the time. We pushed past the elderly people congregating at the door and found our seats.
We sat through 75 minutes of Mamet-speak.
Needless to say, after the play, I owed him a drink. A fruity drink to cleanse us.
So I made these berry-licious delights.
We drank two before heading back out for an evening at the symphony (cultural couple, aren’t we? Too funny, considering on Friday night we went to a karaoke bar and played Ms. Pac-Man while doing Kamakazi shots. Just mentioning that so you don’t think we are too pretentious. Oh wait, we are.)
Whatever your reason, this is a bev worth trying. So do. And enjoy.
One cup frozen mixed berries.
1 cup Absolut Raspberri
1 T. sugar
Pomegranate Juice
Lemon-Lime Soda
Ice
Mix the berries with the vodka and sugar. Let sit for 10 minutes.
Fill a double-old-fashioned glass with ice. Add lemon-lime soda, add a splash of pomegranate juice. Spoon in the berries, stir and serve. Top with more vodka if you like.
Makes two drinks.
Warning: Consumption of this drink will not make David Mamet funny. It will on the other hand, taste good.
______________________________
Raspberries probably originated in Eastern Asia.
A vote by Albertsons Grocery Store Chain workers brought the prospect of a grocery store strike a step closer Sunday and conjured up an unhappy sense of deja vu for employees and customers alike, as they wondered what was ahead.In voting at seven different United Food and Commercial Workers Union locals throughout Southern California, UFCW members at Supervalu Inc.'s Albertsons union gave union leaders the authority to call a strike. - LA Times
My darling and tolerant best friend The Ombudsman, has a loving way of teasing the heck out of me.For instance, when I told him (It's been pointed out that I don’t ask so much as tell him things. I’m not a bossy girl mind you, I’m just sure of myself. Heh heh. Oh please, he loves it.) we were going to see a David Mamet play this weekend, at three in the afternoon on the (somewhat staid) Westside. He asked me if my upcoming birthday (this Tuesday. Take note. Send gifts.) is actually my 65th birthday. He asked if he should bring his walker. He made me giggle.
When we arrived at the theater, he noted that the last time he had been there he was watching a local policeman and his cockatoo do a stand up act. He was nine at the time. We pushed past the elderly people congregating at the door and found our seats.
We sat through 75 minutes of Mamet-speak.
Needless to say, after the play, I owed him a drink. A fruity drink to cleanse us.
So I made these berry-licious delights.
We drank two before heading back out for an evening at the symphony (cultural couple, aren’t we? Too funny, considering on Friday night we went to a karaoke bar and played Ms. Pac-Man while doing Kamakazi shots. Just mentioning that so you don’t think we are too pretentious. Oh wait, we are.)
Whatever your reason, this is a bev worth trying. So do. And enjoy.
One cup frozen mixed berries.
1 cup Absolut Raspberri
1 T. sugar
Pomegranate Juice
Lemon-Lime Soda
Ice
Mix the berries with the vodka and sugar. Let sit for 10 minutes.
Fill a double-old-fashioned glass with ice. Add lemon-lime soda, add a splash of pomegranate juice. Spoon in the berries, stir and serve. Top with more vodka if you like.
Makes two drinks.
Warning: Consumption of this drink will not make David Mamet funny. It will on the other hand, taste good.
______________________________
Raspberries probably originated in Eastern Asia.
A vote by Albertsons Grocery Store Chain workers brought the prospect of a grocery store strike a step closer Sunday and conjured up an unhappy sense of deja vu for employees and customers alike, as they wondered what was ahead.In voting at seven different United Food and Commercial Workers Union locals throughout Southern California, UFCW members at Supervalu Inc.'s Albertsons union gave union leaders the authority to call a strike. - LA Times
Labels: Drink of the Week
Tuesday, December 18, 2007
Menu For Hope 4. Win Dinner at Camaje or Hammacher Schlemmer's Upside-Down Tomato Garden
.
***Update: At the close of bidding we raised more than $90,000! There were 38 bids on the Hammacher Schlemmer Upside-Down Tomato Garden and 31 on the dinner for two at CAMAJE. Thank you all so much, and good luck in the drawing!!!***
It is my great pleasure and honor to offer not one, but two fantastic gift prizes for this years Menu for Hope 4.
What am I talking about?
I am talking about an annual online raffle event started by food blogger/philanthropist/all around fab lady, Pim Techamuanvivit, to raise money for a worthy cause during the holiday season.
This year, we (and by we, I mean me and you and international food bloggers galore) will be raising funds for the UN World Food Programme. We are specifically going to help provide school lunches for children living in Lesotho, Africa.
To explain, allow me to quote Pim, "The program is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there." And by providing these lunches, a child stays healthy, misses less school and has a better chance in life.
A worthy cause indeed.
So, as I said, I am extremely proud to be offering two fantastic and very food-centric gifts that for a minimum of a $10 donation, you may win in our raffle!
Now open up your wallets and join on in!
The first, (CODE UW19) is dinner for two* at the ever-excellent Camaje Bistro & Lounge on MacDougal Street in New York City. (And yes, you must be in, or go to, NYC to eat the meal...)
I was supremely fortunate to be treated to a fantastic dinner at Camaje recently. After the first sublime bite, I knew had to ask Chef/Owner (Friend/Inspiration) Abigail Hitchcock if she would be willing to help out with this cause. And because she is such an amazing soul, she did!
I just wanted so much to share with one of you the wonderful experience I had. It is such a warm and inviting space and the food, well, the food is superb. It is restaurant that will capture your heart.
Chef Abby makes a meal like none other. Delicious, refined and daring, it is without parallel. I love this woman, I love her food.
I hope you will bid on item UW19 to experience for yourself just how rewarding a meal at Camaje can be.
For loads more info, visit her website to read all the glowing accolades and tempt yourself with a few sample menus...and check out her cooking classes and dark dining... they are amazing.
Next up, the incredibly generous people of New York's Hammacher Schlemmer (America's longest running catalog, known since 1848 for carrying the Best, the Only, and the Unexpected.) have kindly donated an Upside-Down Hanging Tomato Garden! (CODE UW20)
The garden is an ingenious, compact planter that "takes the toil out of tomatoes by elevating the planting bed so vines grow downward. Hanging vines need almost no attention as tomatoes ripen in the air (not on the ground) where they won't rot. Complementary plants like basil, parsley, rosemary, and peppers can be planted on top, which holds up to 80 lbs. of topsoil."
It is a marvel. And wow, talk about eating local...nothing is more local than your own home!
Think about it kids...this could be all yours, for donating to a good cause.
Now get donating and let's make this year a great year for the children of Lesotho.
Here are the simple instructions on how...
1. Choose a prize. (There are many more listed on food blog website Chez Pim too! Don't feel limited to these.)
2. Go to our donation page at First Giving.
3. Specify the prize you would like in the 'Personal Message' section in the donation form. Each $10 you donate will give you one raffle ticket toward a prize of your choice. For example, a donation of $50 can be 2 tickets for UW19 and 3 tickets for UW20. You just write 2xUW19, 3xUW20.
And that's it!
Bids will be accepted until the end of day, December 21st 2007. Winners will be announced on January 9th on Chez Pim.
***Update: At the close of bidding we raised more than $90,000! There were 38 bids on the Hammacher Schlemmer Upside-Down Tomato Garden and 31 on the dinner for two at CAMAJE. Thank you all so much, and good luck in the drawing!!!***It is my great pleasure and honor to offer not one, but two fantastic gift prizes for this years Menu for Hope 4.
What am I talking about?
I am talking about an annual online raffle event started by food blogger/philanthropist/all around fab lady, Pim Techamuanvivit, to raise money for a worthy cause during the holiday season.
This year, we (and by we, I mean me and you and international food bloggers galore) will be raising funds for the UN World Food Programme. We are specifically going to help provide school lunches for children living in Lesotho, Africa.
To explain, allow me to quote Pim, "The program is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there." And by providing these lunches, a child stays healthy, misses less school and has a better chance in life.
A worthy cause indeed.
So, as I said, I am extremely proud to be offering two fantastic and very food-centric gifts that for a minimum of a $10 donation, you may win in our raffle!
Now open up your wallets and join on in!
The first, (CODE UW19) is dinner for two* at the ever-excellent Camaje Bistro & Lounge on MacDougal Street in New York City. (And yes, you must be in, or go to, NYC to eat the meal...)I was supremely fortunate to be treated to a fantastic dinner at Camaje recently. After the first sublime bite, I knew had to ask Chef/Owner (Friend/Inspiration) Abigail Hitchcock if she would be willing to help out with this cause. And because she is such an amazing soul, she did!
I just wanted so much to share with one of you the wonderful experience I had. It is such a warm and inviting space and the food, well, the food is superb. It is restaurant that will capture your heart.
Chef Abby makes a meal like none other. Delicious, refined and daring, it is without parallel. I love this woman, I love her food.
I hope you will bid on item UW19 to experience for yourself just how rewarding a meal at Camaje can be.
For loads more info, visit her website to read all the glowing accolades and tempt yourself with a few sample menus...and check out her cooking classes and dark dining... they are amazing.
Next up, the incredibly generous people of New York's Hammacher Schlemmer (America's longest running catalog, known since 1848 for carrying the Best, the Only, and the Unexpected.) have kindly donated an Upside-Down Hanging Tomato Garden! (CODE UW20)The garden is an ingenious, compact planter that "takes the toil out of tomatoes by elevating the planting bed so vines grow downward. Hanging vines need almost no attention as tomatoes ripen in the air (not on the ground) where they won't rot. Complementary plants like basil, parsley, rosemary, and peppers can be planted on top, which holds up to 80 lbs. of topsoil."
It is a marvel. And wow, talk about eating local...nothing is more local than your own home!
Think about it kids...this could be all yours, for donating to a good cause.
Now get donating and let's make this year a great year for the children of Lesotho.
Here are the simple instructions on how...
1. Choose a prize. (There are many more listed on food blog website Chez Pim too! Don't feel limited to these.)
2. Go to our donation page at First Giving.
3. Specify the prize you would like in the 'Personal Message' section in the donation form. Each $10 you donate will give you one raffle ticket toward a prize of your choice. For example, a donation of $50 can be 2 tickets for UW19 and 3 tickets for UW20. You just write 2xUW19, 3xUW20.
And that's it!
Bids will be accepted until the end of day, December 21st 2007. Winners will be announced on January 9th on Chez Pim.
Thank you all SO much, in advance, for your generous support of this event!
*Some restrictions apply.
______________________________
Please visit Hammacher Schlemmer online to see their amazing array of products, or if you are in NYC, their landmark store is located at 147 E. 57th Street New York, NY 10022. They can also be reached toll free at (800) 421-9002
CAMAJE Bistro & Lounge is located at 85 MacDougal Street (between Bleecker and Houston)New York, NY 10012. The telephone number is 212-673-8184. Zagat's 2008: Food: 23, Decor: 15, Service: 19, Cost: $35. "With the air of a "secret" find on an "out-of-the-way Paris street", this "terrific little" Village bistro's French-American fare comes via a "sweet" staff; it can be a "squeeze", but it's "romantic" for dining a deux; P.S. "try the cooking classes" or don a blindfold for one of their 'Dark Dining' events."
Labels: Something Else
Wednesday, April 11, 2007
Swedish Delights - Care of Clivia's Cuisine
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(Note: This post is from an age ago. Like, January I think. I have NO clue why I forgot to post it. Sorry!)
I was super excited when I got a call from The Boy Who Works Too Much informing me that a package had arrived and was at the Post Office waiting for pick up.
What could it be? I hadn’t ordered anything. There were no holiday gifts lost in the mail. I speculated for a few minutes before it dawned on me what it might be. (Hey kids, I'm just not the brightest girl, okay?)
I jumped up and down with glee. Could it be? So soon?
My winnings from Menu of Hope? A package of Swedish delights from the original delight herself, Kristina?
The anticipation of picking it up nearly killed me. I had to wait till morning. I could hardly stand it.
I got there and waited patiently for my turn. I handed my slip to Lucille (she is good people. She knows me well) who disappeared into the back. A few minutes later, she reappeared, smiled and handed it over.
I ran to my car and debated if I should tear open the package then or wait until later. I went for it.
I could NOT believe my eyes. I beheld such a bounty of sweets I almost went into insulin shock. It was like a childhood dream come true.
As an added bonus, the most lovely Kristina had put in a postcard, some tea, (which is filling my kitchen with the most amazing vapor as we speak) and an absolutely scrumptious looking Swedish Cookbook that I cannot wait to dive in to. She is such a doll!
I didn’t know what candy to try first. Logic helped deduce what most of them were but not all. (The packaging not being in English and whatall) I went for the smallest packet, Salta Katten which turns out was black licorice. I next tried something called Djungelvral. The most popular candy in Sweden it seems. Well, it shocked the heck out of me. It was - salt covered licorice. I'll leave that for another time. Cultural taste differences and whatot.
But it was the sweet car-shaped marshmallows that caught me. Bilar. I could not stop eating them. Oh heavens were they good. Chewy, fruity and perfect. Like nothing I had ever had before. I only wish I hadn't gobbled them all up like the greedy-gretchen I am, because just mentioning them to you I am craving more.
So my overall experience with Swedish candy is this. While salt-covered licorice is the national candy of choice over there, I am prone to think that their marshmallows (and chocolates) are world class goodies. And my overall thoughts on Kristina is that she is a woman after my heart, and my sweet tooth.
So a million thanks Kristina, and to the confection makers of Sweden. My hat is off to you! (And now, I should go make a dentist appointment...)
__________________________
Switzerland and Sweden topped world candy consumption in 2006, according to Caobisco, the trade organization for the European Union candy business. The Swiss ate more chocolate per capita than any other country: 23.4 pounds, up four percent from 2000. Sweden topped world consumption figures for non-chocolate candy, including gum, with a per capita consumption of 25.6 pounds, a 17,5 percent increase from 2005.
Marshmallow: A light, spongy confection made of mostly sugar
The expression “a cup of Joe” to denote coffee, was first coined during WWII, when American servicemen (G.I. Joe) were identified as big coffee drinkers
(Note: This post is from an age ago. Like, January I think. I have NO clue why I forgot to post it. Sorry!)I was super excited when I got a call from The Boy Who Works Too Much informing me that a package had arrived and was at the Post Office waiting for pick up.
What could it be? I hadn’t ordered anything. There were no holiday gifts lost in the mail. I speculated for a few minutes before it dawned on me what it might be. (Hey kids, I'm just not the brightest girl, okay?)
I jumped up and down with glee. Could it be? So soon?
My winnings from Menu of Hope? A package of Swedish delights from the original delight herself, Kristina?
The anticipation of picking it up nearly killed me. I had to wait till morning. I could hardly stand it.
I got there and waited patiently for my turn. I handed my slip to Lucille (she is good people. She knows me well) who disappeared into the back. A few minutes later, she reappeared, smiled and handed it over.
I ran to my car and debated if I should tear open the package then or wait until later. I went for it.
I could NOT believe my eyes. I beheld such a bounty of sweets I almost went into insulin shock. It was like a childhood dream come true.
As an added bonus, the most lovely Kristina had put in a postcard, some tea, (which is filling my kitchen with the most amazing vapor as we speak) and an absolutely scrumptious looking Swedish Cookbook that I cannot wait to dive in to. She is such a doll!
I didn’t know what candy to try first. Logic helped deduce what most of them were but not all. (The packaging not being in English and whatall) I went for the smallest packet, Salta Katten which turns out was black licorice. I next tried something called Djungelvral. The most popular candy in Sweden it seems. Well, it shocked the heck out of me. It was - salt covered licorice. I'll leave that for another time. Cultural taste differences and whatot.
But it was the sweet car-shaped marshmallows that caught me. Bilar. I could not stop eating them. Oh heavens were they good. Chewy, fruity and perfect. Like nothing I had ever had before. I only wish I hadn't gobbled them all up like the greedy-gretchen I am, because just mentioning them to you I am craving more.
So my overall experience with Swedish candy is this. While salt-covered licorice is the national candy of choice over there, I am prone to think that their marshmallows (and chocolates) are world class goodies. And my overall thoughts on Kristina is that she is a woman after my heart, and my sweet tooth.
So a million thanks Kristina, and to the confection makers of Sweden. My hat is off to you! (And now, I should go make a dentist appointment...)
__________________________
Switzerland and Sweden topped world candy consumption in 2006, according to Caobisco, the trade organization for the European Union candy business. The Swiss ate more chocolate per capita than any other country: 23.4 pounds, up four percent from 2000. Sweden topped world consumption figures for non-chocolate candy, including gum, with a per capita consumption of 25.6 pounds, a 17,5 percent increase from 2005.
Marshmallow: A light, spongy confection made of mostly sugar
The expression “a cup of Joe” to denote coffee, was first coined during WWII, when American servicemen (G.I. Joe) were identified as big coffee drinkers
Labels: Dessert
Monday, December 12, 2005
A Menu For Hope II
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Oh my dear, sweet loyal readers. How I wish I could reach right through this screen and give you all a warm hug today. Why today? Because today, I have to ask something of you. It's not a big something, but it is a something that MEANS something.
As we all know there was a horrifically devastating 7.6 magnitude earthquake on October 8th in the Kashmir region of India and Pakistan. The people who live in the area are still fighting for their lives. Shelter is scarce, the weather is extreme and aid has been slow in coming. While we are here (where ever your "here" may be) millions go without. I know I sound dramatic, but it IS dramatic and needs our attention.
In an effort to do something, food bloggers around the world have gotten together for an event called A Menu For Hope II. We are offering items in a virtual raffle and the cost to you my dears, is $5.00 a ticket. That's right my peaches, five smackeroos and you can win a fab gift (complete list here) from your favorite food blogger AND do something good for humanity. Does that not sound like a deal? It is indeed.
The first item I am donating is something that is near and dear to my heart. A box of the outrageously sinful Jin Patisserie chocolates. (As seen in the photo over there, which I took from their website. Lovely website I might add. Check it out.) Made in fantastically funky, Venice, California by the altogether luminescent Kristy Joo (a graduate of my alma mater, The California Culinary Academy I am proud to say), these exquisite delights are beyond compare.
The 12 piece, 2 pound box of chocolates includes: The de Concubine, Passion fruit, The du Hammum, Mango Kalamansi, Caramel Clove, Cinnamon, Pandan, Chrysanthemum, Lavender, Ginger, Café Rhum, Black Roasted Sesame.
It is a treat worth having.
So what do you do? That's easy my loves. Click here, and donate. Do this before December 27th. Specify in the comments section of your donation form which item you want and then on New Years Day, check back to see if you are the winner.
And now, for the small print: Menu of Hope II, via Just Giving, is raising money for Unicef with funds earmarked for the earthquake victims in the Kashmir region. Each $5 donated gives you one chance to win a prize of your choosing. Just state which on in the 'comment' section of your donation form. You can donate more than $5 of course, each $5 will give you one chance at one prize. (Yes, you are allowed to specify more than one gifts if you donate more than $5.) Menu of Hope II will not be collecting any money, Just Giving will forward all the money raised directly to Unicef.
I will be adding more donation items in the days to come. Please do take the time and open your hearts and pockets for this worthy cause. Thank you all so much, you are all shining stars in my universe.
And lastly, please visit some of the other fantastic food blogs participating in this important event. Chez Pim, Becks and Posh, Chocolate and Zucchini In Praise of Sardines Gluten Free Girl and many more. They are all offering incredible items and I hope you will take the time to check them out.
________________________________
Unicef was created by the UN General Assembly on December 11, 1946 to respond to the suffering of children in European countries devastated by World War II. In 1953, UNICEF was made a permanent arm of the UN to address the plight of children in world wide. UNICEF was awarded the Nobel Peace Prize in 1965.
Every day, more than 16,000 children die from hunger-related causes--one child every five seconds
Most of the affected areas are in mountainous regions and access is impeded by landslides that have blocked the roads. An estimated 3.3 million were left homeless in Pakistan. The UN reported that more than 4 million people are directly affected, as winter snows start. Many of them are at risk of dying from cold and the spread of disease. It has been estimated that damages incurred are well over 5 billion US dollars. - Wikipedia
Oh my dear, sweet loyal readers. How I wish I could reach right through this screen and give you all a warm hug today. Why today? Because today, I have to ask something of you. It's not a big something, but it is a something that MEANS something.As we all know there was a horrifically devastating 7.6 magnitude earthquake on October 8th in the Kashmir region of India and Pakistan. The people who live in the area are still fighting for their lives. Shelter is scarce, the weather is extreme and aid has been slow in coming. While we are here (where ever your "here" may be) millions go without. I know I sound dramatic, but it IS dramatic and needs our attention.
In an effort to do something, food bloggers around the world have gotten together for an event called A Menu For Hope II. We are offering items in a virtual raffle and the cost to you my dears, is $5.00 a ticket. That's right my peaches, five smackeroos and you can win a fab gift (complete list here) from your favorite food blogger AND do something good for humanity. Does that not sound like a deal? It is indeed.
The first item I am donating is something that is near and dear to my heart. A box of the outrageously sinful Jin Patisserie chocolates. (As seen in the photo over there, which I took from their website. Lovely website I might add. Check it out.) Made in fantastically funky, Venice, California by the altogether luminescent Kristy Joo (a graduate of my alma mater, The California Culinary Academy I am proud to say), these exquisite delights are beyond compare.The 12 piece, 2 pound box of chocolates includes: The de Concubine, Passion fruit, The du Hammum, Mango Kalamansi, Caramel Clove, Cinnamon, Pandan, Chrysanthemum, Lavender, Ginger, Café Rhum, Black Roasted Sesame.
It is a treat worth having.
So what do you do? That's easy my loves. Click here, and donate. Do this before December 27th. Specify in the comments section of your donation form which item you want and then on New Years Day, check back to see if you are the winner.
And now, for the small print: Menu of Hope II, via Just Giving, is raising money for Unicef with funds earmarked for the earthquake victims in the Kashmir region. Each $5 donated gives you one chance to win a prize of your choosing. Just state which on in the 'comment' section of your donation form. You can donate more than $5 of course, each $5 will give you one chance at one prize. (Yes, you are allowed to specify more than one gifts if you donate more than $5.) Menu of Hope II will not be collecting any money, Just Giving will forward all the money raised directly to Unicef.
I will be adding more donation items in the days to come. Please do take the time and open your hearts and pockets for this worthy cause. Thank you all so much, you are all shining stars in my universe.
And lastly, please visit some of the other fantastic food blogs participating in this important event. Chez Pim, Becks and Posh, Chocolate and Zucchini In Praise of Sardines Gluten Free Girl and many more. They are all offering incredible items and I hope you will take the time to check them out.
________________________________
Unicef was created by the UN General Assembly on December 11, 1946 to respond to the suffering of children in European countries devastated by World War II. In 1953, UNICEF was made a permanent arm of the UN to address the plight of children in world wide. UNICEF was awarded the Nobel Peace Prize in 1965.
Every day, more than 16,000 children die from hunger-related causes--one child every five seconds
Most of the affected areas are in mountainous regions and access is impeded by landslides that have blocked the roads. An estimated 3.3 million were left homeless in Pakistan. The UN reported that more than 4 million people are directly affected, as winter snows start. Many of them are at risk of dying from cold and the spread of disease. It has been estimated that damages incurred are well over 5 billion US dollars. - Wikipedia
Monday, July 04, 2005
Fourth of July BBQ Sauce
I feel like shouting from the rooftops (if that were only acceptible behavior) about how much I L-O-V-E the 4th of July. Let me just say it loud and clear, I LOVE the 4th of July. And now, for your reading pleasure (bemusement and merriment) here is why:
It's non-denominational, and everyone can participate.
All you have to do is say you are celebrating, and you are.
No gifts required (A la Christmas)
No special outfits (Halloween)
Its really the only official (American anyway) holiday in the (warm) summer
Its celebrated outdoors (It can snow on Easter)
You are not obligated to be with anyone in particular (Valentines Day)
No traveling required or expected (Thanksgiving)
Its not a holiday you fret about making sure you do something extra cool (New Years Eve)
You can eat what you want (while grilling is common, its not like you are shunned if there is no turkey or something) and all the best food is in season
It culminates in FIREWORKS. Fireworks! I love fireworks.
Now go 4th and enjoy!
Rachael's Favorite B-B-Q sauce
1 large onion, rough chopped
4 cloves garlic
1 small red chile pepper (thai bird works well)
1/4 cup raisins soaked in
1/4 cup apple cider vinegar
1/4 cup molassas
1/4 cup brown sugar
1 teaspoon black pepper
1/2 cup tomato ketchup
large pinch of cumin
In a food processor, combine the onion, garlic, chile and mince fine. Add the raisins and puree until smooth. Remove all and add to a saute pan to simmer with the rest of the ingredients for about 1 hour, add water as needed to keep it thick. Stirring often. Taste to adjust seasonings.
Will keep for up to one month in the refrigerator.
______________________________________________________________
The first hamburgers in U.S. history were served in New Haven, Connecticut, at Louis' Lunch sandwich shop in 1895.
Three-quarters of the lettuce in the United States comes from California
Five states -- California, Florida, Georgia, Texas and Arizona -- combined for almost three-quarters of the value of watermelon production
Wednesday, April 27, 2005
Monday, March 28, 2005
Spinach and Herb Frittata
.
I may sound a little over the top here, maybe even a touch gushy, but I need to wax on for a few moments on my extraordinaire birthday and how my friends and family made it the best of my life. The most important person to thank is Ms. LaRue, (who is a Goddess) because she went above and beyond, making a brunch that was so divine, so inspired, so decadent (there were at least 6 desserts and who knows how many bottles of French Champagne) that it made me just about as happy as a girl can get. The food, the company, the music, the weather (because I’m sure she had a lot to do with that), the fantastically thoughtful gifts, just everything, made me (again) count my blessings and grin like a fool. The one thing that was NOT on the menu (due entirely to me) was a frittata, which was supposed to be there, but somehow got dropped. So my sweet Ms. LaRue, here is that recipe, for you.
2 teaspoons sweet butter
12 large eggs
½ cup heavy cream
¼ cup fresh grated Parmesan cheese (1 tablespoon reserved)
¼ cup minced fresh herbs (I use parsley, thyme, basil and a little bit of rosemary. Or if you have pre-made pesto, use that)
Salt and Pepper
1 cup grated cheese (I always just use what is around. Gruyere, Gouda, Fontina and Jack all work perfectly)
¼ cup goat cheese (optional)
¼ cup chopped spinach
Preheat your oven to 350 F.
If you have a 8x12, shallow, rectangular pan this is a great time to use it, otherwise, a large (12 inch) non-stick, oven proof skillet will work perfectly.
Melt the butter in the skillet (or roasting pan) over a medium flame.
In a blender (do this in two batches) combine eggs, cream, parmesan cheese, herbs, salt and pepper. Whip until really frothy. Add the grated cheese (do not blend again) and pour into your prepared pan.
Dot the mixture with the goat cheese and spinach. Sprinkle the remaining Parmesan over the mixture. Because it is so frothy the spinach and goat cheese actually won’t sink in.
Place in the oven and bake for 10 minutes or until just set.
Turn on the broiler and let get a touch golden (should take about 2 more minutes)
Remove and serve.
Makes enough for 6-8 people. Can be served hot or room temperature.
___________________________________________________________
A frittata is an Italian style omelet that has the ingredients mixed in with the eggs and is baked in the oven.
The name 'Aunt Jemima' came from a song in a vaudville show. When R.T. Davis (owner of the company) debuted his new pancake mix he hired Nancy Green to cook & serve pancakes at the 1893 Columbian Exposition in Chicago. Nancy Green and the pancake mix were both big hits at the fair, and Green was awarded a medal and proclaimed 'Pancake Queen' by fair officials. R.T. Davis signed her to a lifetime contract.
It takes 12 minutes to hard boil a large egg at sea level
I may sound a little over the top here, maybe even a touch gushy, but I need to wax on for a few moments on my extraordinaire birthday and how my friends and family made it the best of my life. The most important person to thank is Ms. LaRue, (who is a Goddess) because she went above and beyond, making a brunch that was so divine, so inspired, so decadent (there were at least 6 desserts and who knows how many bottles of French Champagne) that it made me just about as happy as a girl can get. The food, the company, the music, the weather (because I’m sure she had a lot to do with that), the fantastically thoughtful gifts, just everything, made me (again) count my blessings and grin like a fool. The one thing that was NOT on the menu (due entirely to me) was a frittata, which was supposed to be there, but somehow got dropped. So my sweet Ms. LaRue, here is that recipe, for you.2 teaspoons sweet butter
12 large eggs
½ cup heavy cream
¼ cup fresh grated Parmesan cheese (1 tablespoon reserved)
¼ cup minced fresh herbs (I use parsley, thyme, basil and a little bit of rosemary. Or if you have pre-made pesto, use that)
Salt and Pepper
1 cup grated cheese (I always just use what is around. Gruyere, Gouda, Fontina and Jack all work perfectly)
¼ cup goat cheese (optional)
¼ cup chopped spinach
Preheat your oven to 350 F.
If you have a 8x12, shallow, rectangular pan this is a great time to use it, otherwise, a large (12 inch) non-stick, oven proof skillet will work perfectly.
Melt the butter in the skillet (or roasting pan) over a medium flame.
In a blender (do this in two batches) combine eggs, cream, parmesan cheese, herbs, salt and pepper. Whip until really frothy. Add the grated cheese (do not blend again) and pour into your prepared pan.
Dot the mixture with the goat cheese and spinach. Sprinkle the remaining Parmesan over the mixture. Because it is so frothy the spinach and goat cheese actually won’t sink in.
Place in the oven and bake for 10 minutes or until just set.
Turn on the broiler and let get a touch golden (should take about 2 more minutes)
Remove and serve.
Makes enough for 6-8 people. Can be served hot or room temperature.
___________________________________________________________
A frittata is an Italian style omelet that has the ingredients mixed in with the eggs and is baked in the oven.
The name 'Aunt Jemima' came from a song in a vaudville show. When R.T. Davis (owner of the company) debuted his new pancake mix he hired Nancy Green to cook & serve pancakes at the 1893 Columbian Exposition in Chicago. Nancy Green and the pancake mix were both big hits at the fair, and Green was awarded a medal and proclaimed 'Pancake Queen' by fair officials. R.T. Davis signed her to a lifetime contract.
It takes 12 minutes to hard boil a large egg at sea level
