Kristina The Budget Diva

Valentine's Day Baking Kit Giveaway

2011-02-09T16:08:00.000-08:00

Do you want to say "I Heart You" this Valentine's Day, but are low on cash? One of my favorite "Budget Diva" tips is to show someone how much you care with something homemade from the kitchen. This year, McCormick's makes it even easier with recipes, tips, and even a special gift giveaway just for my readers!

If you want to make an edible gift this Valentine's Day, start by choosing a recipe based on their "Relationship Matrix." All the work is done for you! Decide who you are cooking for, the status of your relationship or the occasion and the matrix tells you what to bake! All the recipes are available right there on the website.

Now, for the giveaway! McCormick's has offered this outstanding "I Heart You" gift pack for one lucky reader. It has everything you need for a delicious Valentine's Day. An apron, Crate and Barrel dish towels, spatula and cookie cutters, and, of course, a variety of McCormick products!

Simply leave a comment about who you want to tell "I Heart You" this Valentine's Day! I will pick a random winner at 5 pm Pacific Time on February 14th. Don't forget your name and contact info so I can notify you if you win!

The Budget Diva Goes Organic

2010-07-07T15:19:00.000-07:00

On a budget friendly blog such as this, many people might ask "How can you afford to buy organic?" It's true, these products do carry a slightly higher price tag, but after a tour of the Stonyfield organic farms in Vermont, I am asking myself "How can you afford not to buy organic!"

A few weeks ago, I was lucky enough to participate in a "Barnstorming" Tour along with three other bloggers. (From left to right: Valerie, Anne, Tina and Me) The wonderful people over at Stonyfield organized the event to educate us (and in turn, our readers!) about the organic farming process. Stonyfield is dedicated to organic living and producing healthy food. I have to say, after a few days of learning about the organic farming process versus conventional farming, I am convinced!

I took so many photos on this trip and there were too many to post here! Check out the galleries on Facebook: Farm Photos and Factory Photos. If you want to really experience the "Barnstorming" Tour for yourself, check out this video with highlights from the trip.

The truth is, cheap food comes with hidden costs. From heavily fertilized corn to conventionally farmed meats packed with antibiotics, these unhealthy calories are getting passed on to you. We learned so much about the organic process, but there was one thing that really stuck with me from this trip. If you ask a conventional farmer about the lifespan of their cows, he will often tell you around 4 years. When you ask an organic farmer the same question, he will proudly point out cows who are 14 years old. All without fertilizers, pesticides, hormones or antibiotics. Our health and our lifespan mimics what we consume. I would rather live a long, happy and healthy life just like these organic cows! To me, it is worth a few extra dollars here and there on a grocery bill.

Upon returning from Vermont, I came home to a sparse kitchen and discovered some bread had gone stale while I was away. In true "Budget Diva" spirit, I poured through my new Stonyfield Organic Yogurt Cookbook for a bread pudding recipe!

*Budget Diva Tip: Never get rid of stale bread. It is perfect for bread pudding!

Start by trimming the crusts off of the stale bread.

Butter the bread, slice in half and layer with raisins in baking dish.

Whisk together milk, eggs, sugar, lemon zest, cinnamon, nutmeg and vanilla.

Pour custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

I love that the bulk of the preparation can be done in advance! When you are ready, bake the bread pudding at 350 for 45-60 minutes.

Pour the warm yogurt topping over the cooked pudding. I used the Oikos Plain Greek Yogurt and then added honey, but I bet you could use their Oikos Honey Greek Yogurt too!

I chopped up some walnuts and then sprinkled them on top. Check it out! Now that is a creative use of stale bread and a great way to incorporate a few of the Stonyfield organic ingredients!

Bread Pudding with Warm Honey Yogurt Topping

8 slices of bread, preferably slightly stale

1/4 cup butter, at room temperature

1/3 cup raisins

2 cups Stonyfield Organic skim milk

3 eggs

1/4 cup sugar

1 1/2 teaspoons grated lemon zest

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg (optional)

1 teaspoon vanilla

Warm Yogurt Topping

1 cup Stonyfield plain yogurt

2 tablespoons honey

chopped walnuts (optional)

Lightly grease a 9-inch round or 8-inch square baking dish with butter or cooking spray. Cut the crusts off the bread slices, then butter the bread slices on one side. Cut each bread slice in half, then layer the bread in the prepared baking dish butter side facing up. Sprinkle with raisins.

Whisk together the milk, eggs, sugar, lemon zest, cinnamon, nutmeg, if using, and vanilla. Pour the custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

When ready to cook the pudding, preheat the oven to 350 degrees. Bake the pudding until done, approximately 45 minutes to 1 hour. When you poke it with a knife, the knife should come out clean. Cool slightly.

To make the topping, heat the honey and yogurt in a double boiler, stirring frequently with a whisk. Keep the water boiling for 1 to 2 mintues, then turn off the heat, so as not to overcook the yogurt. Pour it on top of the warm pudding. Top with chopped walnuts, if desired.

*Budget Diva Tip: If you don't own a double boiler (or don't want to splurge for one!) take two pots, pour water halfway up one of them and bring to a boil, then place another pot with the yogurt mixture above the boiling water and heat the mixture, stirring frequently with a whisk.

What are your thoughts on organic farming? Leave a comment here and you will be entered to win a Stonyfield prize package! Including coupons for free yogurt and even an awesome toothbrush made with recycled Stonyfield yogurt cups!

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Australian Lamb Burger

2010-04-20T21:17:00.000-07:00

Great news! I just found out that I won the casual dining division of the "MAKE AUSTRALIAN LAMB AMERICA'S NEW FAVORITE BURGER" contest! I am heading down to Sydney in September. So exciting!

I am sure there will be many more stories to come, but for now here is the winning recipe. Get out of a boring burger rut and grill up a lamb burger this Memorial Day!

TUNISIAN LAMB BURGERS WITH HARISSA MAYONNAISE AND ORANGE-OLIVE-DATE RELISH

BURGERS:

1 teaspoon whole cumin seed, lightly crushed
1 teaspoon whole coriander seed, lightly crushed
1/4 cup Australian Shiraz
1 Tablespoon honey
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 pounds ground Australian lamb
1/3 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
Sea salt, to taste (before cooking)

HARISSA MAYONNAISE:
1/2 cup mayonnaise
4 Tablespoons Harissa
2 Tablespoons chopped cilantro
1 teaspoon lemon juice

ORANGE-OLIVE-DATE RELISH:
1 cup chopped Kalamata olives
1/2 cup chopped orange segments
1/3 cup chopped dates
1 Tablespoon chopped cilantro
2 teaspoons olive oil

6 onion hamburger buns
Serve with hot, crispy sweet potato fries

1. For Burgers: In a small, dry pan, toast the cumin and coriander seeds over medium-low heat until they are toasted and fragrant, about 2 minutes. Stir in the Shraz and honey. Bring to a boil over high heat and boil hard for 1 minute; stir in the turmeric and cinnamon. Set aside to cool slightly. Crumble the lamb into a large bowl. Add the red onion, garlic, black pepper, and spice-wine mixture. Knead together lightly, but thoroughly to distribute ingredients. Form into 6 patties, about 6 ounces each. Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight.

2. Meanwhile, prepare the mayonnaise and relish. For mayonnaise, whisk together all mayonnaise ingredients in a small bowl. Cover and refrigerate until ready to use. For relish, combine all relish ingredients in a small bowl. Cover and refrigerate until ready to use.

3. When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill. Season burgers on both sides with sea salt. Brush a little olive oil on grill pan or outdoor grill. Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors, if desired. While burgers are cooking, toast the buns in a toaster oven or under the broiler until lightly toasted; or toast them on the outer perimeter of the grill rack outdoors. When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.

4. To build the burgers, place a bottom onion bun on work surface. Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise. Repeat with remaining burgers. Serve burgers with sweet potato fries. Makes 6 burgers.

2010-03-02T07:36:00.001-08:00

Everything I had heard led me to believe that turning 30 was no fun. So, as the big 3-0 creeped up, I wanted to find a way to commemorate the day and enjoy the entrance into this new chapter of life. That’s when I decided to go to Italy. Not the typical tourist’s Italy with monuments and souvenirs, but the real Italy where I would have to brush off my old college text books and remember how to order dinner or ask for directions. I choose to explore the Piemonte region, drink their extraordinary wines, and, of course, study Italian cooking.

Walking into the kitchen at the Agriturismo La Rossa was like coming home. Mamma quietly worked in the background as a fluffy gray cat lingered below our feet and periodically brushed his face up against my ankle to say hello. Her son, the head chef, would serve as our instructor. He didn’t speak English, yet somehow we could all easily follow his instructions. After all, these classic recipes are about the feel, not the measurements. The workspace doesn’t have any bowls or measuring spoons, just two simple piles of flour, a cube of fresh yeast, and olive oil.

With a hand cranked pasta machine and old-fashioned tortellini press we cut each delicate round. The filling was simply spinach, ricotta, egg and nutmeg. He demonstrated how to fill the round with a dab, fold in half and pinch closed. With what seemed like a magician’s slight of hand trick, the half-moon suddenly was twisted into the perfect tortellini around his index finger and with another pinch it was complete. It took me a few tries to get the technique down, but soon we all had the hang of it and were amazed at our gorgeous creations. The repetitive nature took on an almost zen-like quality and we churned out our tortellini by the dozens while chatting away and almost never even needing to look down at our fingers.

I imagined how many generations of Italians savored this ritual over the centuries. Delicately forming tortellini after tortellini only to have their perfect creations gobbled up in a matter of minutes. Naysaysers would wonder if it was all worth it. Making the pasta from scratch, running the dough through the hand cranked machine over and over to develop the gluten, twisting them over your fingers for hours to get a perfectly uniform shape, just to have it quickly devoured before moving on to the next course.

The truth is, cooking, travel, and life really are about the process, the journey. Within these recipes that have been passed down for generations you can taste the history in every bite. Somehow when our handmade tortellini was placed on the table, the sense of community was infused into each bite. I came to Piemonte to celebrate turning 30, to commemorate the journey of life thus far and to embrace the voyage yet to come. Rather than vowing to be 29 forever, Italy reminded me that history and experience only makes us more delectable.

Looking to prepare handmade tortellini at home? Click here for a recipe inspired by my experience in Piemonte.

Interested in the wines of Piemonte? Click here for a video about the Cortese grape harvest in Gavi, Italy.

An ancient grain gets a delicious makeover

2009-11-14T15:46:00.001-08:00

One of the most intriguing culinary trends seen this past year was the use of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.

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Award-Winning Recipe: America's Next Pork Personality

2009-10-10T05:07:00.001-07:00

$5,000 Winning Recipe at the 2009 Food Network Wine and Food Festival "America's Next Pork Personality Contest"

SPICY ASIAN PORK TENDERLOIN WITH PEAR MASHED POTATOES AND GRILLED BABY BOK CHOY

PORK AND MARINADE:
1-1/4 to 1-1/2 pounds pork tenderloin
1/4 cup mirin
4 Tablespoons hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon Chinese 5-Spice powder
1/4 teaspoon hot Chinese mustard
1 clove garlic, minced or pressed

PEAR-CARAWAY MASHED POTATOES:
1-1/2 pounds russet potatoes, peeled and cubed
2 Tablespoons butter
1 medium pear or pear-apple, cored, peeled and cubed
1/3 cup sliced green onion, with some tops included
1 teaspoon caraway seed
1 Tablespoon milk (or more if needed)
1/2 teaspoon salt
1/4 teaspoon pepper

2 Baby Bok Choy- halved lengthwise and kept intact
Olive oil for brushing
Salt and pepper to taste

PREPARATION:
For Pork: Place tenderloin pieces in a nonreactive dish. Combine all remaining marinade ingredients in a small bowl and whisk to combine. Pour 1/4 cup of marinade over pork and turn to coat. Set aside to marinate while preparing rest of dish. Place remaining marinade in a small saucepan; set aside.
For potatoes: Place potatoes in a medium saucepan with water to cover. Bring to a boil and cook until just tender, about 12 minutes; drain and set aside. While potatoes are boiling, melt butter in a medium skillet. Add pear, green onion, and caraway seed to pan and saute until mixture is softened, about 5-7 minutes. Place cooked potatoes, pear mixture (along with all liquid in pan), milk, salt, and pepper in bowl of a food processor. Pulse until mixture is just smooth, adding more milk, if needed, a little at a time until of desired consistency. Return mixture to saucepan; cover and keep warm.
To grill pork and bok choy: Prepare grill for medium-high heat. Remove pork from marinade and grill about 6-7 minutes per side, depending on thickness of pork, and basting with any marinade in dish. When done, place pork on a work surface and let rest for 5 minutes. While pork is resting, brush halved bok choy with oil and sprinkle with salt and pepper. Grill on both sides until just wilted and lightly browned, about 1-1/2 minutes per side. To serve dish: Place a dollop of mashed potatoes on each of 4 serving plates, along with pieces of bok choy. Slice pork and place on dish. Heat marinade and drizzle over pork slices. Serves 4.

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Award-Winning Recipe: National Beef Cook-Off

2009-09-26T20:58:00.000-07:00

$10,000 Winning Recipe National Beef Cook-Off:
"Live Well with Fast and Convenient Grilled Beef Recipes"

Orange-Chipotle Skirt Steaks

Total Recipe Time: 30 minutes
Marinade Time: 6 hours to overnight

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
2 medium oranges, divided
2 cups chopped tomatillos (4 to 5 small to medium)
1/2 cup chopped red onion
2 to 3 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/8 teaspoon salt

Marinade:
Juice of 1 medium orange
2 tablespoons vegetable oil
2 tablespoons adobo sauce (from chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

1. Combine Marinade ingredients in food-safe plastic bag; add beef, closing bag securely. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Grate 1/2 teaspoon peel from 1 orange and cut orange and half of remaining orange into segments; chop segments into 1/2-inch pieces. Combine orange peel, segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl and refrigerate until ready to serve; cut remaining 1/2 orange into wedges and reserve for garnish.
3. Remove steaks from marinade, discarding marinade; place steaks on grid over medium, ash-covered coals and grill, uncovered, 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices, seasoning with salt, as desired; serve with tomatillo salsa and garnish with reserved orange wedges.

Makes 6 servings

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It's always 5:00 somewhere with Zane Lamprey!

2009-09-20T10:41:00.000-07:00

Through his hit show "Three Sheets" on Fine Living Network, host Zane Lamprey explores cultures across the globe in a unique way, through their beverages!

"Alcohol is a social lubricant", says Zane. "When you drink together it makes people more relaxed and it is a shared experience. Just like when you cook with someone, it is something that brings people together. It gets people to be themselves and open up. You can go to a country and spend 100 bucks, get on a bus and look at monuments and statues. Or you can go to a pub, spend a 100 bucks on some food, a few rounds of drinks, and meet someone who is living it. I think it is best to learn about the country from him, otherwise you are just stuck with some tour guide."

Zane has also found that drinks reflect national pride. "When you are passionate about something, you get people to respond to it. Through the show I have found that people have so much pride in their product and want to share it with the world."

This week, Zane offered to take us on a quick trip around the world and share some of his adventures and his favorite drink recipes with Mixing Bowl!

First up, an organic margarita Zane featured in his live event "Zano de Mayo." This recipe uses organic tequila, fresh lime and organic agave nectar. Since tequila is made from the agave plant, Zane recommends using agave nectar to sweeten your margarita instead of sugar or simple syrup. The result is absolutely delicious and this ranks as one of the best margaritas I have ever tasted! Plus, agave nectar has a low glycemic index, so you can convince yourself it is a healthier drink!

Organic Margarita

3 oz of 4 Copas 100% Agave Organic Tequila
2 oz of freshly squeezed organic lime juice
1 oz of agave nectar
Margarita salt for the rim

Fill your cocktail shaker with the tequila, lime juice, agave nectar and ice; shake until mixed and cool.
Dip the rim of your chilled glass in the salt. Strain the Margarita into your glass and enjoy!

Zane's sidekick "Pleepleus" also enjoys a good margarita.

Next, Zane introduced me to a new twist on a martini. On the island of Maui, you can find Pau Vodka made from pineapples. Since it is made from a sugar and not a starch, the result is a clean, pure taste. Along with some muddled fresh pineapple this martini tastes like a luxury island vacation! Be sure to tune into "Three Sheets" this Monday when Zane goes to Maui and discovers this unique vodka.

Pau Pineapple Martini

Fresh pineapple
Pau Maui Vodka

Juice or muddle fresh pineapple. Fill your cocktail shaker with the pineapple, Pau vodka and ice; shake until mixed and cool. Strain into a martini glass and garnish with fresh pineapple.

Finally, Zane made Brazil's national drink, a Caipirinha, using Cachaça. It may be hard to pronounce, but whatever you do don't call it rum! Unlike rum, Cachaça is made only from fresh-pressed cane juice, not molasses, and can only come from Brazil.

The Leblon Caipirinha

2 oz. Leblon Cachaça
1/2 Lime
2 tsp. Superfine sugar or 1 oz Simple Syrup*

Cut the lime into four wedges. Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a slice of lime.
*1 packet of Splenda or Equal can be used in place of superfine sugar.

Now is a good time to let you know about the colorful cast of characters, drinking guidelines, and traditions on "Three Sheets." (A complete list can be found on his website.)
Zane classifies his feelings on a drink by how one holds the glass. Here he is enjoying the Caipirinha:

FOO FOO DRINK: This would be a drink that masks the taste of alcohol with the taste of sugar. They are sweet, blended, brightly colored, or have an umbrella in them. In this case, the pinky should be up in the air.

And here I am with the same drink:

MAN-GRIP DRINK: This is a general drink, like a Beer, Jack & Coke, or Vodka Cranberry, where the sweetness doesn't hide the taste of alcohol. In this case, all fingers should be in contact with the glass.

Hmmm...Pinky up or pinky down? You decide!

To wrap up the evening we discussed some of the most exotic discoveries from his travels. Ranking as the most disgusting beverage is the "Viper Rum" from Belize. Yes, that is, in fact, a dead snake inside the bottle. Zane's expression says it all. Needless to say, I did not request a taste!

Another interesting discovery is African Amarula, an exotic cream liqueur produced from the fermented fruit of the Marula tree. Amarula is the favorite fruit of the African elephant and also baboons and monkeys. As the fruit falls from the tree and lies on the ground, it starts to ferment, giving it a sweeter taste - and a slightly alcoholic content! Animals of the savannah will do just about anything to eat the Amarula fruit. Hey, sometimes a monkey needs to unwind after a long day's work!

If you like "Three Sheets" check Fine Living Network for Zane's food travel show, "Have Fork, Will Travel." You can also see Zane in person at his upcoming live stage show "Drinking Made Easy" at Zanetoberfest on October 3rd.

For more stories and recipes, stay tuned for Zane's book "Three Sheets: 6 Continents, 15 Countries, 190 Drinks and 1 Mean Hangover" set to hit stores in June.

Until then, Cheers!

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Top 10 Budget Cooking Tips

2009-09-10T12:48:00.000-07:00

1) Cook in batches:
If you can find time over a weekend, spend a couple hours making and freezing meals in whatever size containers works for your family. Being a single person, I freeze everything in individual containers. This way I can grab a ready-made lunch and come home to a meal already done, which is wonderful after a long day, and I don't have to resort to fast food.

2) Make Soup:
Soup is easy, nutritious, filling, inexpensive, and freezes well. You can make a soup recipe from scratch or throw in any leftover vegetables or protein items. Add some bread and a salad, and you have a great meal.

3) Buy Beans:
Beans are a nutritious, inexpensive, and easy way to add protein and fiber to your meals. Use them for chili's, soups, salads, and appetizers such as hummus.

4) Go for whole grains:
Grains such as brown rice and quinoa are very nutritious and are good fillers for meals such as soups and filling tortillas.

5) Buy less expensive cuts of meat:
They are perfect for slow cooker meals, stewing, roasting, and marinating.

6) Go meatless a few times a week:
You will save money and reap health benefits as well.

7) Make your own snacks:
Packaged snacks are ridiculously expensive and definitely not good for you. Most are loaded with fat, calories, sodium, and chemicals you can't even pronounce. One of my favorite snacks is hummus with warm pita bread. You only need a few ingredients and it's made in seconds in a food processor.

8) Use fresh herbs:
And grow your own when possible! There is nothing like fresh herbs to enhance a meal. Buy in bunches at a local Farmer's Market and whip up quick sauces like pesto. Pesto and other sauces are so easily frozen by freezing in ice cube trays and using one at a time when needed for a quick meal.

9) Use leftovers:
But use them promptly! Sometimes leftovers are pushed to the back of the refrigerator and forgotten. They are great in soups, sandwiches, tortilla fillings, and salads. will save money and reap health benefits as well.

10) Make your own salad dressings:
A great way to save money and the taste difference in incomparable. It's also another way to use fresh herbs.

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Boston Getaway - Day 3

2009-09-09T09:54:00.001-07:00

On my third and final day in Boston, it was time for a pilgrimage over the Charles River. Only a few subway stops away in Cambridge, Massachusetts is none other than Julia Child's home!

Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian. (Click here for my blog entry about the Julia Child Smithsonian exhibit.)

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don't even eat butter! Poor Julia is probably turning in her grave.

Later, for lunch, my sister and I decided to eat at a restaurant my grandmother visited over 50 years ago and it hasn't changed a bit! Durgin Park serves traditional, homestyle Yankee cooking and is known for having the best baked beans in Boston.

Durgin Park Boston Baked Beans

2-quart bean pot
2/3cup molasses
2 pounds beans- California pea beans preferred over York State beans
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork into 1-inch squares; cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.

To this day, my Grandmother remembers the Indian Pudding at Durgin Park, so we just had to order it! The huge portion of this cornmeal and molasses "pudding" tastes best when eaten with a scoop of vanilla ice cream.

Durgin Park Baked Indian Pudding

1 cup yellow cornmeal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1-1/2 quarts hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.

After our whirlwind holiday in Boston, filled with good food and American history, I can't wait to return someday soon and explore this exciting city even more!

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Boston Getaway - Day 2

2009-09-08T18:10:00.000-07:00

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!

Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!

For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.

The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.

For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!

The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?

Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)

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Boston Getaway - Day 1

2009-09-08T12:06:00.000-07:00

This Labor Day, my sister and I celebrated with a weekend jaunt to Boston. Just a few hours from New York City by bus, it is a city not only filled with history, but also wonderful food! We arrived Saturday afternoon and after sitting on a bus, we were ready to stretch our legs, explore and get some lunch!

The Union Oyster House was steps away from our hotel and we soon learned that it is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. - the doors have always been open to diners since 1826. Now 183 years later, it is our turn!

This historic landmark was buzzing and the tiny oyster bar was overflowing with hungry tourists. Here, the oyster chefs are hard at work and moving so fast that I could hardly capture a clear picture!

We sat down to our small, creaky table and knew we were dining amidst history. A tiny stairway leading upstairs was obviously designed when Americans were smaller than today. There was even a old-fashioned dumbwaiter still being used to quickly transport the fresh seafood from one floor to another.

Our charming and enthusiastic server handed me a menu, but I already knew what I was going to eat - a big bowl of authentic New England Clam Chowder!

The chowder was as thick and creamy as I had imagined all throughout the bus ride on the way to Boston. Each spoonful was overflowing with tender clams and soft bites of potato.

This and other time-tested recipes are available in the Union Oyster House Cookbook, which is sold in the gift shop next door to the restaurant.

Union Oyster House Clam Chowder

1/4 cup diced salt pork
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups peeled and diced potatoes
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half-and-half
Salt, pepper, hot sauce, and Worcestershire sauce, to taste

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the clams and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.

Makes 1 1/2 quarts.

The gift shop also happens to sell lobster hats :) I love Boston!

To learn more about the history of the Union Oyster House you can visit their website.

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Labor Day Giveaway!

2009-09-01T15:44:00.000-07:00

Who wants to save money on your Labor Day BBQ this weekend? What's better than free food?!

Labor Day marks the end of summer and a last hurrah before returning to school or heading back to work. Before we start bundling up for the crisp fall air, it is time to fire up the grill for the final barbecue bash of the season!

As a gift to the "Budget Diva" readers, I am giving away vouchers for 4 free cans of Bush's Best Grillin Beans. You can buy a bunch of your favorite or try one of each delicious flavor. Simply leave a comment on this blog entry sharing your favorite Labor Day BBQ tradition, recipe or tip, along with your name and email address (so I can contact you if you win!). My goal is to save you money on your grocery bills, and what could be better than free? But hurry! The contest ends Thursday night at midnight. The winner will be contacted via email and then the free vouchers will arrive just in time for your Labor Day Bash!

Looking for a new recipe to try this weekend? This is one of my favorites...It is super easy, has a unique twist and it pairs perfectly with the Bush's Grillin' Beans.

TOASTED CUMIN-RUBBED STEAK WITH CHILI-DUSTED MANGO AND STEAKHOUSE GRILLIN' BEANS

1 teaspoon cumin seed
1/3 cup packed brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 New York Strip Steaks, about 6-8 ounces each
1 can Bush's Steakhouse Grillin' Beans
1 large mango, peeled and sliced into 4 lengthwise pieces
2 limes
Chili powder for dusting

1. Heat a small, heavy skillet over medium-high heat. Place cumin seeds in skillet and toast seeds, shaking pan frequently, until seeds are lightly browned and fragrant, about 2-1/2-3 minutes. Place seeds on a work surface and coarsely crush with a rolling pin. Place the seeds in a small bowl. Add the brown sugar, salt, and black pepper; toss to combine.
2. Prepare outdoor grill for steaks. Coat both sides of steaks with brown sugar-cumin mixture. Grill steaks, turning once, for about 5 minutes per side for medium-rare, or until desired doneness. Let steaks rest for 8-10 minutes before serving.
3. While steaks are grilling, place beans in a saucepan to warm. Place mango slices in a bowl and squeeze on the juice of 1 lime. Cut remaining lime into 4 wedges and set aside for garnish. After removing steaks, place mango slices on grill and grill on both sides, about 1-1/2 minutes per side.
4. To serve: Place each steak on serving plates. Spoon about 1/2 cup hot beans onto each plate. Place a grilled mango slice on each plate and dust mango with chili powder. Garnish each plate with a lime wedge and serve. Serves 4.

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The Loss of a Legend

2009-08-31T20:36:00.000-07:00

This week we lost a legend of the culinary community. "The Silver Palate Cookbook" author Shelia Lukins passed away leaving behind a legacy of cookbooks and recipes that helped shape American home cooking from the 1980's until today. In fact, her recipes were an integral part of my childhood. I have vivid memories of my mom pouring through her cookbook for everyday meals as well as for more formal entertaining. We even made a pilgrimage to the original Silver Palate gourmet foods store while on a trip to New York City in 1985. (Yes, that's me! Such a little diva...)

One of my favorite recipes from "The Silver Palate Cookbook" was the Strawberry Chocolate Tart. I remember my mom preparing it for company while giving me (then only 5 or 6 years old) hints and tips to make it just right. She carefully selected each and every strawberry telling me that they should all be the same size and shape so the tart would look pretty. She explained how the Red Currant Glaze made the strawberries shiny, and I watched in awe as the tart glistened with the perfection you would expect to see in a French pastry shop.

Sheila Lukins elevated the palate of the home cook in America. She and her recipes will be dearly missed but she leaves behind cookbooks with tried and true recipes that will be enjoyed for generations to come.

Strawberry Chocolate Tart

9-inch pre-baked Sweet Buttery Tart Crust (recipe follows)
Chocolate Filling (recipe follows)
1 ½ pints strawberries, washed, stemmed and dried
½ cup Red Currant Glaze (recipe follows)
sprig of fresh mint (garnish)

1. While chocolate filling is still warm, spread it in the tart shell. Filling should be about 1/8 inch thick.
2. Place berries, tips up, over the warm chocolate filling in a circular pattern, working form the outside in until the surface is covered.
3. Warm the glaze until thin enough to brush easily, then coat berries evenly.
4. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Serves 8.

Chocolate Filling

1 cup semisweet chocolate pieces
2 tablespoons sweet butter, melted
3 tablespoons Kirsch
¼ cup confectioners’ sugar, sifted
1 tablespoon water

1. Melt chocolate in a bowl placed over simmering water. This will take about 20 minutes. When chocolate has reached 110 degrees F., add melted butter and Kirsch. Whisk quickly and thoroughly until smooth.
2. Add confectioners’ sugar and water, continuing to whisk until smooth.
3. While the mixture is still warm, pour it into the tart shell.

Red Currant Glaze

3 tablespoons red currant jelly
1 tablespoon Kirsch

Whisk jelly and Kirsch together over medium heat until smooth. Use glaze while warm.

Sweet Buttery Tart Crust

1 2/3 cups unbleached all-purpose flour
¼ cup very fine granulated sugar
½ teaspoon salt
10 tablespoons (1 ¼ sticks) sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons cold water

1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles a coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. The should not take more than 30-45 seconds.
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about ¼ cup of dough away from you into a 6 to 8 inch smear; repeat until all dough as been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky.
5. Line either a 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges ¾ inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
6. Preheat oven to 425 degrees F.
7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven or 3 to 4 minutes longer. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.

Obituary from the New York Times:

http://www.nytimes.com/2009/08/31/dining/31lukins.html?_r=1

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Iowa State Fair

2009-08-27T15:01:00.000-07:00

The legendary Iowa State Fair is not only one of the largest in the country, it was also the inspiration for a classic Rodgers and Hammerstein musical. The Fair is famous for its butter cow, enormous produce and livestock and, of course, just about anything on-a-stick! See how many "food on-a-stick" options you can find in this video montage from my experience at the 2009 Iowa State Fair!

What food would you like to put "on-a-stick?"

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High Tea at the Mandarin Oriental Hotel

2009-08-16T16:58:00.000-07:00

It is a hot Saturday afternoon in New York City. At 3 PM, it's too late for a leisurely brunch, yet too early for dinner. The sun is shining, the buildings are glistening and our stomachs are growling. Then it dawns on my sister and me - Tea Time! It was the perfect solution.

The Mandarin Oriental Hotel offers the best High Tea in Manhattan. Their traditional Afternoon Tea Service is offered in the Lobby Lounge on the 35th floor of this stunning hotel.

The elevator doors opened and it took a moment for my eyes to adjust to the bright light streaming in from the floor to ceiling windows. We walked closer to the Lobby Lounge and toward the breathtaking views of Central Park and Columbus Circle. From this moment I knew our afternoon tea was going to be more than a meal, it was going to be an experience.

My sister selected the Peppermint Tea and I decided on the Mountain Berry. It was delicately served by our gracious waiter, and we sipped the luxurious brew while soaking in the ambiance.

Our food arrived on a three-tiered caddy, filled top to bottom with house made scones and an assortment of sandwiches. Along side were cups filled with fluffy and indulgent Devonshire cream and sweet orange marmalade. The scones were perfectly crumbly and we found ourselves practically licking the rich clotted cream from our fingertips. There were sweet onion sandwiches on white bread, smoked salmon on pumpernickel, arugula and cucumber on multi-grain and, my favorite, a curried chicken salad sandwich.

And then, there was the dessert tray. The assortment of chocolate covered strawberries, madelines, coconut macaroons, raspberry jellies, short bread, peanut butter cookies, napoleons and chocolate mousse cakes seemed to never end. Although we were full, each and every treat begged to be sampled.

With each dainty bite of our sandwiches and with each sip of our afternoon tea, we were transported from the hustle and bustle of the city below. The sun streamed through the windows and we discussed the need to go to London for our next High Tea. In the end, with a dining experience this fantastic and so close to home, afternoon tea at the Mandarin Oriental is certainly a better "Budget Diva" deal!

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"Julie and Julia." A movie, a legendary chef, a life lesson.

2009-08-10T08:53:00.001-07:00

As every foodie knows by now, this weekend was the much anticipated opening of the film "Julie and Julia" starring the magnificent Meryl Streep as the legendary Julia Child.

Embracing the recent hype over the film, the Institute of Culinary Education in New York designed a one day class entitled "Cooking with Julia: A Film, Cooking Class, and French Supper." Julia Child taught classes at her friend Peter Kump's New York Cooking School between 1975 and 2000, before it was renamed the Institute of Culinary Education.

I was sold! As soon as I saw the listing, I immediately called and reserved a much coveted spot in the class. Last night 15 of us first gathered at the theatre to watch the movie and then proceeded to the Institute of Culinary Education to try our hands at numerous recipes from Julia's cookbook "Mastering The Art of French Cooking." Dinner and a movie has never been so exciting!

However, the event began on a bit of a sour note. Our reserved movie tickets were delivered late and all of us had to sit in the front row of the crowded theatre. Many in the class were very vocally displeased. (Admittedly, I had already seen the film on opening night so I leaned as far back as possible and enjoyed the show again!) After the movie we walked over to the culinary school and discovered the elevators in the building were out of commission. Instead of a quick ride up to the 12th floor we took the old fashioned route and walked. At this point several students were not only displeased but quite out of breath. I figured that after an unexpected workout, I was now allowed an extra crepe for dessert!

The class sat down to this gorgeous table setting and our instructor, Chef Melanie Underwood began to review the recipes for the evening. The menu was as follows:

Moules a la Provencal
Quiche Lorraine
Petit Chaussons au Roquefort
Bifteck Saute au Buerre
Concombres au Buerre
Champignons a la Greque
Carrots a la Concierge
Charlotte Malakoff aux Fraises
Crepes Fourrees et Flambees

That's right, just as they joke in the film Buerre, Buerre and more Buerre!

We divided ourselves into 3 groups and began our assigned recipes. This is when things got interesting...

One of my classmates (a gray-haired woman, presumably in her 60's) offered to measure the flour so we could begin making the Pate Brisee (a basic recipe for Short Paste, Pastry Dough or Pie Crust). I stood in shock as she grabbed a liquid measuring cup, scooped it into the flour bin and began to eyeball 2 cups. Luckily, our ever patient instructor stepped in and gently recommended the dry measuring cup. The student snapped back in her abrasive New York accent, "This is how I have always done it!" I had barely tied my apron strings and I already knew we were in for a long night. Begrudgingly, she transfered the flour to a dry measuring cup and proceeded to PACK the flour down as if it were brown sugar! My knee-jerk reaction was "Whoa!" and then I caught myself and in the nicest way possible asked if she would lightly spoon in the flour and carefully level it off. Her eyes slowly looked up through her dark rimmed glasses and I was given what can only be described as a death glare. It was as if she was saying "What do you know about life?" After what seemed to be an eternal pause, she threw down the cups and said "Why don't you just do it!" At this point, time was of the essence and lots of food needed to get done so the rest of the group proceeded with the elephant in the room.

We made a Court Bouillon for our mushrooms...

And everyone had fun with the crepes...

By 10 PM, the wine was flowing and we sat down to a delicious, if a bit imperfect, meal. With our stomaches growling and smiles on our faces we toasted each other, all our hard work and dove in. At this point the stress was over and we got to know each other a little better. That's when I realized this is what Julia would have wanted.

I started thinking back on the movie and the life story of Julia Child. Here is a woman who got herself through everything because of her attitude. From her television show to her books, through interviews and even through this movie, she has always appeared to be so purely happy. In the film, even when her book is rejected after 8 years of hard work, her positive attitude pulls her through. She would laugh at herself when things would go wrong on live television and she instructed us to "never apologize" for our culinary mistakes.

Would Julia have complained if she was forced to sit in the front row of a movie? I doubt it. She probably would have laughed and been glad for the extra leg room. Would Julia worry about walking up flights of stairs? Never - her fortitude was stronger than that. I certainly doubt Julia would ever argue with an instructor and would instead embrace learning something new. I am sure Julia would have loved sitting down to a deliciously imperfect meal and toasting to new friends.

The more I learn about Julia, the more I love her. Her positive attitude, her unbelievable work ethic, the way she embraced being different, new and unique. Re-reading "My Life in France" and watching this film (twice...) I come to realize that Julia Child taught us more than how to cook, she taught us how to live.

From Julia Child's Kitchen at the Smothsonian.

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Healthy breakfast and a great workout!

2009-08-09T07:32:00.000-07:00

I recently had the pleasure of being a part of a "tweet-up" (a meet-up organized through Twitter) sponsored by Fitness Magazine. The magazine invited a handful of their twitter followers to a swanky New York gym for a morning workout with celebrity trainer Gunnar Peterson.

He is the go-to personal trainer for Hollywood elite and is said to train "The entire front row of the Oscars....except Jack Nicholson." Gunnar led us through a great workout and offered some great tips and tricks.

Ever get a sore neck while doing crunches or sit-ups? Gunnar recommends lifting your tongue to the roof of your mouth to stretch the area and relieve tension. Hate lunges? (I sure do...) Get a better and safer leg workout by modifying the exercise. Gunnar said a lunge movement should be more along the lines of stepping forward, leaning over and picking up a laundry basket rather than a giant step and your legs at a 90 degree angle.

The event was co-sponsored by Silk Soymilk and they provided a delicious breakfast after our workout. The "Straw-Nana Smoothie" is a healthy yet sweet treat that is packed with muscle building protein.

INGREDIENTS:

1 Banana, sliced then frozen
1⁄2 c Strawberries, frozen and diced
1 c Silk Original, Vanilla or Omega-3 DHA
2 T Sweetener of choice (optional)
1⁄8 t Vanilla (optional)

PREPARATION:
Combine all ingredients in a blender and give it a whirl.

Thanks to Fitness Magazine and Silk Soymilk for such a great start to my day!

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An Evening with Curtis Stone

2009-07-20T10:20:00.000-07:00

Imagine…a house in the Hollywood Hills on a warm summer night, guests lounging poolside with drinks in hand, and incredible cuisine prepared by a prominent celebrity chef. Is it possible that I have died and gone to foodie heaven? Almost - it was Curtis Stone’s backyard barbecue.

Known for his popular show “Take Home Chef” on TLC as well as his recent runaway hit cookbook, “Relaxed Cooking,” Aussie Chef Curtis Stone has taken the States by storm. That’s why when I arrived at his home for the barbecue I was surprised to see him diligently at work in his home kitchen. He greeted guests like family and chatted it up as we hung around the kitchen island watching him prepare our food for the evening. Curtis even asked my opinion on a cucumber sorbet versus a version made with a tomato consommé. Later in the evening he wondered if I preferred a tuna poke dish or the ceviche. I came to realize he is the real deal. Curtis is a man who is passionate about his cuisine and his craft.

Throughout an evening filled with incredible food, his laid back approach to entertaining further reveals itself. He doesn’t “perform” or simply play the role of host while other cooks prepare his food. His hands make the meal. Curtis mentions how much he dislikes it when other chefs host parties where they never actually cook. Here he is chef, host, everything. Seamlessly floating between the kitchen and the outdoor grill, one minute he is socializing with guests and next helping to clear plates or serve another round of amazing food. Toward the end of the evening, he sits down with us for a drink and a chat. This is relaxed cooking personified.

After a taste of Curtis in his own environment, I wanted to know more about his background. Beyond the resume points (an impressive list of restaurants across the globe, most notably with the infamous Marco Pierre White), I wanted to know about his food background in the home, with his family, and where this palpable passion for food began: “I think my hunger for food came from being a greedy little kid. I just loved to eat, I couldn’t get enough. My Granny was from Yorkshire. When I was four years old she taught me how to make her beautiful sugary fudge. I’d go and measure out the sugar and the butter. I liked measuring everything out, and eventually I was making it on my own. I enjoyed the composition of it all, and of course loved the result.”

Curtis continues, “The kitchen is really the heart of the home, I think. As it pumps, the rest of the house does well. For me, it’s the difference between having KFC in front of the television, or walking through the door smelling what someone’s cooked. It’s about appreciating that, about communicating with one another around the dinner table, and even co-operating with the clean up. There are all these little words: appreciating, communicating, and co-operating, that are all family values. Without that, without something to do, a lot of it is lost.”

Next, I inquired about his new product line. “Curtis Stone Kitchen Solutions” is one of the most distinctive and user-friendly range of products I have ever seen. I wanted to know how these unique design concepts came about and to learn of his involvement in the process. Curtis replied, “I decided a long time ago that I didn’t want to endorse someone else’s kitchen ware. That’s usually the relationship. Someone comes up with an idea, puts a celebrity stamp on it, and you get a percentage or whatever. So I decided not to, and we set up our own company. When I first came to do Take Home Chef, it was my first real insight into how people have to cook. I thought there has got to be an easier way. Your products should work for the better, for you.”

For more information on his kitchen product line, check out my review on several of the items or visit his website www.CurtisStone.com.

As the evening was winding down, I thanked him again for the magnificent food and his hospitality. Curtis’s response struck a chord: “It’s so simple right? You cook for each other. I have always said if you have a friend and you have never cooked for each other you’re not friends. If all you have ever done is go to restaurants you are only acquaintances.” I have never before heard someone summarize home cooking so eloquently. Caught off guard, I paused momentarily to think of how many of my friends might now only qualify as acquaintances. After a meal prepared by Curtis, I can only hope for the opportunity to someday return the favor and cook for him.

RECIPES

One of the highlights of the evening was Curtis’s baby back ribs. With his recipe, you find yourself nibbling every last morsel and licking your fingers. The barbecue sauce can be found in his latest cookbook “Relaxed Cooking.”

CURTIS STONE'S BARBECUE BOURBON SAUCE

2 ripe peaches, pitted and coarsely chopped
4 Tablespoons (1/2 stick) unsalted butter
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon celery seeds
1/3 cup bourbon
2 cups prepared barbecue sauce
1 cup ketchup
1 cup pineapple juice
2 Tablespoons soy sauce
2 teaspoons Worcestershire sauce

1. Puree the peaches in a food processor until smooth. Pass the puree through a fine-mesh strainer into a bowl, discarding any solids; set the puree aside.

2. Melt the butter in a heavy pot over medium heat. Stir in the chili powder, oregano, allspice, ginger, salt, sugar, and celery seeds. Remove the pot from the heat and add the bourbon. Return the pot to medium heat and simmer gently for 1 minute. Then stir in the peach puree, barbecue sauce, ketchup, pineapple juice, soy sauce, and Worcestershire sauce, and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes or until the sauce thickens.

At the end of the night, at that moment when you think there is just no more room for another bite, Curtis passed around this light summer dessert. Suddenly I had room for a final sweet treat.

LEMON CURD TARTS WITH FRESH RASPBERRIES

“Lemon curd is one of the first things my mum taught me to make. We used to have it for breakfast on hot toast with a bit of butter- delicious! It's great in these easy tarts but also nice spooned over ice cream. The curd can be made up to a week ahead and refrigerated; the shells can be stored in an airtight container at room temperature for a day or two. Simply fill the shells with the curd before serving. This is a light dessert; you don't need to use too much lemon curd in each one.”

Serves 4

Pastry Shells

12 sheets filo dough (each about 17 X 12 inches)
About 8 Tablespoons (1 stick) unsalted butter, melted

Filling

4 large eggs
1 cup sugar
1/2 cup fresh lemon juice
1 Tablespoon grated lemon zest
8 Tablespoons (1 stick) salted butter, diced
1-1/2 cups fresh raspberries

Confectioner's sugar, for garnish

To make the pastry shells: Preheat the oven to 350 degrees F. Place 1 sheet of filo pastry on a dry flat surface and brush it with some of the melted butter. Place another sheet of filo on top of the first sheet, and brush it with more melted butter.
Repeat this process until 6 sheets of the filo are stacked on top of each other. Cut the stack of filo sheets into two 7-inch squares; discard the trimmings. Gently press each stack into a shallow 4-1/2-inch diameter tartlet pan. Using kitchen shears, trim away the excess pastry, leaving about 1/2 inch of pastry above the rims of the tart pans. Place the tart pans on a heavy baking sheet. Repeat with the remaining 6 filo sheets and melted butter. Bake the pastry shells for 15 to 20 minutes or until dark golden brown. Carefully lift the shells from the pans and place them on a wire rack to cool completely.

To make the filling: Bring a large saucepan of water to a boil over medium-high heat. Reduce the heat to low. Whisk the eggs, sugar, lemon juice, and lemon zest in a medium stainless steel or glass bowl to blend. Place the bowl over the hot water and whisk in the butter. Continue to whisk for about 3 minutes, or until the lemon curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the heat and whisk until most of the heat has dissipated from the lemon curd, about 10 minutes. Set the lemon curd aside to cool completely; stir it occasionally while it is cooling. (The curd will continue to thicken as it cools.)

Easy Outdoor Entertaining - On A Budget!

2009-07-10T10:08:00.000-07:00

Are you entertaining friends and family this summer? Are you on a tight budget but don't want to sacrifice style? I have the answer for you! Check out my article on budget friendly summer entertaining in Mixing Bowl Magazine on shelves now.

BUDGET DIVA SUMMER PARTY RECIPES

To me, summer entertaining should be fun and relaxing, and taking advantage of the incredible foods of summer. My favorite item is fresh herbs. I grow all that I can, and what I can't find is always available at a local Farmer's Market. I use herbs in everything, from appetizers to desserts. I also love to use items more than once. For example, in the Sangria Tea, I use freshly squeezed orange juice and the pulp, and then save the shell for a beautiful dessert "cup." Nothing is wasted! I always look for ways to save time, money, and energy. Many of the recipes here can be prepared well in advance, so at party time you can relax and enjoy your guests.

SANGRIA TEA

3-1/2 cups water
5 tea bags (plain, not flavored)
1/2 cup freshly squeezed orange juice (save the shell halves for the dessert!)
3 cups sliced fresh fruit of choice, but make very colorful, like sliced strawberries, orange sections, pineapple, peaches, grapes, or apples
1/4 cup granulated sugar (or more to taste, depending on the sweetness of fruit)
2 cups white wine or white grape juice, or a combination
Mint sprigs - optional

1. Boil water in a small saucepan. Add tea bags and let steep for 5 minutes. Remove bags and let liquid cool. Stir in orange juice.
2. Place the fresh fruit in a 2-quart clear glass pitcher. Add sugar and stir to coat the fruit. Pour in the tea mixture and white wine or grape juice; stir to combine. If desired, add mint sprigs to tea, or garnish on each individual drink. Serve immediately in glasses with ice. Serves 6.

Make ahead: Tea mixture can be made a day ahead and chilled. Fruit can be sliced a few hours before the party and refrigerated separately. If I have space, I even store the empty glass pitcher in the refrigerator to get it nice and cold.

Tea can be made half alcohol and half non-alcohol for your non-drinking or young guests. Just use two separate pitchers and divide ingredients accordingly.

HERB MARINATED OLIVES

1 jar (10 ounces) large green pimiento-stuffed olives
1 sprig each of fresh oregano, thyme, and rosemary
3 cloves garlic, crushed
2 small lemon wedges
12 whole black peppercorns
3 Tablespoons freshly squeezed lemon juice

1. Drain the olives, reserving the brine. Rinse olives and drain well. Layer the olives, herbs, garlic, lemon wedges, and peppercorns back into the olive jar. There will be several olives left over, but layer carefully and tightly as possible.
2. Pour the lemon juice into the jar, then add enough of the reserved brine to fill the jar. Place lid tightly on jar and shake well. Let the olives marinate for at least a week, or up to one month, shaking occasionally.
3. To serve, drain olives and discard other ingredients. Place olives in decorative serving bowl. Refrigerate any leftovers. Serves 6.

This is one of my favorite party recipes. The olive bars found at grocery and specialty stores are great, but very expensive. These are not only more economical, but are always a huge hit, which is why I usually make more than one jar. Talk about a make ahead recipe!

SPICY-SWEET ROAST CHICKEN LEGS AND THIGHS

Spice Rub:

1/3 cup chili powder
1 Tablespoon each of smoked paprika, ground cumin, granulated sugar, and all-purpose flour
2 teaspoons chipotle chile powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon each salt and ground black pepper
1/8 teaspoon ground cloves

8 large chicken legs with thighs attached; all excess fat removed
4 Tablespoons olive oil

1. Heat oven to 400 degrees. Combine all spice rub ingredients in a small bowl; mix well. Rub mixture thoroughly and heavily over all sides of chicken pieces.
2. Place chicken pieces, without touching each other, in a heavy baking pan. Drizzle each evenly with olive oil. Roast for 35 minutes, or until juices run pale yellow, basting a few times with pan juices. Remove from oven and let sit in pan a few minutes before serving. Serves 6-8.

This is a great budget recipe. The attached chicken leg and thighs are a great buy, and sometimes come in large, economical packages. Since I love this recipe, I will buy extra when they are on sale and freeze.

Make ahead: The spice rub can be made days in advance and kept in small, covered container.

ANGEL HAIR PASTA WITH CILANTRO PESTO

Pesto:
1-1/2 cups packed fresh cilantro leaves
1/2 cup packed fresh flat leaf parsley
2 Tablespoons pepitas (sunflower seed kernels)
2 cloves garlic, peeled and coarsely chopped
1 Tablespoon fresh lime juice
4 Tablespoons extra-virgin olive oil
2 Tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste

12 ounces angel hair pasta
Additional Parmesan to pass

1. Place all pesto ingredients except oil and cheese in a blender, or food processor fitted with metal blade. Process until ingredients are finely minced. Add oil and cheese and process until blended. Use immediately, or cover and refrigerate. Bring to room temperature before using.
2. To serve, cook pasta according to package directions; drain well. Place warm pasta in a large serving bowl. Toss with pesto and serve; pass extra grated Parmesan. Serves 6 as a side dish.

Make ahead: Pesto can be made at least a day ahead, covered and refrigerated. Bring to room temperature before using.

Pepitas can be found in the ethnic aisle of many grocery stores or in specialty markets. I have found that in the specialty markets, small inexpensive packets of many items and spices are sold.

CORN-ON-THE-COB WITH LIME COMPOUND BUTTER

Compound butter:

1 stick (8 Tablespoons) unsalted butter, softened
Grated zest of one lime
Juice of 1/2 lime
1/2 teaspoon coarse salt or to taste

6 ears fresh corn, husked

1. Stir together all butter ingredients until well mixed. Spoon into a 6-8-inch log shape onto a piece of plastic wrap, roll up, and twist the ends. Refrigerate until firm.
2. Prepare corn in any way you wish, either by boiling, grilling outdoors, or indoors on a grill pan. Serve hot with slices of compound butter. Serves 6.

Make ahead: The compound butter can be made days in advance. Slice cold butter and place on small serving dish. The butter can even be made and frozen weeks ahead. Thaw in refrigerator before serving. Keep cold.

ORANGE SHERBET IN ORANGE SHELLS

1/4 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Crushed ice
Fresh mint sprigs

1. Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching carefully to avoid burning; it turns toasted quickly! Let cool.
2. Scoop out pulp from orange halves completely to make a shell. (Remember you used the juice and pulp for the Sangria Tea!)
3. Using an ice cream scooper, scrape sherbet to make balls to fit into each orange shell.
4. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.

Make ahead: Coconut can be toasted at least a day ahead and stored in small plastic containers or bags. Orange shells can be scooped out, covered and refrigerated a day ahead.

This dessert is so simple, yet looks so elegant and refreshing.

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Easy Empanada Squares - A Million Dollar Recipe!?

2009-07-07T10:06:00.000-07:00

My sister, Kara, is in the running to become a finalist in the upcoming Pillsbury Bake-Off. They are doing things a bit differently this year and 10 of the 100 finalists are decided by the public. If her recipe makes it into the finals she will have a chance to compete for the $1,000,000 prize!

EASY EMPANADA SQUARES

2 large naval oranges
1/2 cup golden raisins
1 cup sour cream
1 teaspoon cumin seeds
6 slices bacon, diced
12 ounce package bulk pork chorizo sausage
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup jarred salsa
1 teaspoon smoked paprika, divided
1 Tablespoon Crisco 100% Extra Virgin Olive Oil, divided
2- 8 ounce packages Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet

1. Preheat oven to 375 degrees. Grate the zest from one orange, then juice the orange. Place 1/2 teaspoon of the zest in a small bowl, along with the juice and golden raisins. Toss raisins to coat, then set aside to soak. In another small bowl, stir together sour cream and remaining orange zest; cover and refrigerate. Cut the remaining orange into 8 wedges; set aside for garnish.
2. Heat a heavy 10-12 inch skillet over medium heat. Add cumin seeds and toast, shaking pan, until they become fragrant and lightly browned, about 2 minutes. Remove seeds and set aside. Add the bacon to the pan and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add chorizo to pan and cook through, stirring to break up meat. Remove with a slotted spoon and drain on paper towels. Remove all but 2 Tablespoons of the pan drippings. (If there are not enough pan drippings, add Crisco olive oil to make 2 Tablespoons). Add onions and bell pepper to pan; saute for 5 minutes, or until softened. Remove from heat. Drain the raisins, discarding juice and zest. Add to pan, along with cumin seeds, salsa, 3/4 teaspoon of smoked paprika, bacon, and chorizo.

3. Coat a 9-by-13-inch pan bottom with 1/2 Tablespoon of olive oil. Press one package of the crescent sheets onto bottom of pan, making a 1-/4-inch edge. Spoon chorizo filling into pan. Top with second sheet of crescent dough. Press edges together and crimp with a fork to seal. Brush top crust with remaining 1/2 Tablespoon of olive oil. Make several slits on top of crust. Bake for 22-24 minutes or until crust is golden. Remove from oven and let stand for 3-4 minutes. Sprinkle top with remaining 1/4 teaspoon paprika. Cut into 8 squares and place each on serving plate. Serve each with a dollop of sour cream mixture on the side, and garnish each with an orange wedge. Serves 8.

It's Friday! You deserve dessert :)

2009-06-26T10:03:00.000-07:00

After a long week, enjoy dessert after dinner tonight. My recipe for "Roasted Plums" are a guilt-free indulgence.

Check out p. 107 of Mixing Bowl Magazine.

Roasted Plums

Fresh plums (count 1 plum per serving)
Purchased frozen lemon sorbet
Chopped fresh mint

Halve plums and remove pits. Place plums in a shallow baking pan. Bake in a 350 degree oven for 20 minutes or until tender. Place plums in serving bowls with scoops of lemon sorbet and sprinkle with chopped mint leaves. Serve immediately.

PLUM GOOD...

The best time to buy a great plum is when it's in season, usually between July and September. Look for plums with unwrinkled skin and a blemish-free complexion. Squeeze gently. If the plum gives slightly, it is sweet and ripe. The frosty sheen on plums is normal - don't try to wash it off.

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What's easier than dinner in a slow cooker...?

2009-06-25T10:00:00.000-07:00

...a slow cooker recipe with only 3-Ingredients!

Get dinner started right now and come home tonight to a great meal.

P. 62 of Mixing Bowl Magazine is the answer.

Slow Cooker Pork Barbecue Sandwiches

3 pounds boneless pork shoulder
1 cup of your favorite barbecue sauce (my Uncle Duane makes the best homemade bbq sauce ever!)
1/2 cup chopped onion

Place all ingredients in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 8-10 hours. Remove meat and shred using two forks. Return to cooker and mix to coat meat. Serve hot on sandwich buns. Makes 12 servings.

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Quick and Easy Gourmet Pizza

2009-06-24T09:58:00.000-07:00

Nothing better than pizza, right?! How about a quick and easy gourmet pizza?

Check out my recipe for Spinach-and-Goat Cheese Flatbread Pizza on p. 93 of the new Mixing Bowl Magazine!

Spinach-and-Goat Cheese Flatbread Pizza

2 whole grain flatbreads
1/2 cup pizza sauce
2 tablespoons dried oregano
1 cup baby spinach
1/4 cup goat cheese
2 tablespoons pine nuts

1) Preheat oven to 350 degrees. Place flatbreads on a baking pan. Bake 7 minutes. Remove from oven.
2) Spread pizza sauce on flatbreads and top with oregano, spinach, goat cheese, and pine nuts. Return to oven and bake 12-15 minutes or until heated through and cheese is softened. Makes 2 servings.

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Tired of the same old lunch?

2009-06-23T09:53:00.000-07:00

I love to enjoy a nice, big salad for lunch. However, it can get boring eating the same old thing every day. This recipe is a quick, easy and healthy salad with a fun twist!

On page 14 of the brand new Mixing Bowl Magazine you can find my recipe for "Greek Salad with Pita Croutons." Check it out!

Greek Salad with Pita Croutons

1 whole grain pita
1 lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
salt and black pepper to taste
3 cups chopped romaine lettuce
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/2 cup chopped red sweet pepper
2 tablespoons reduced-fat feta cheese
1/2 cup canned chickpeas, rinsed and drained
2 tablespoons chopped kalamata olives

1) Place pita on baking sheet and toast in a 350 degree oven for 8 minutes or until crunchy. Chop into bite sized pieces.
2) In a small bowl, whisk together lemon juice, oil, garlic, salt and pepper.
3) In a serving bowl, toss together remaining ingredients, dressing and pita pieces. Makes 4 servings.

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Tyler Florence's Store in Mill Valley

2009-06-19T09:29:00.000-07:00

I was recently in Mill Valley, CA and had a chance to drop by Tyler Florence's new kitchen store. His shop is absolutely fantastic! With everything from high end cookware to table settings and gourmet foodstuffs this store is a foodies dream. Tyler himself was in the store the day I visited. He cordially signed a few autographs and took a few pictures before retiring to the back office to get some work done. (By the way, Tyler is great about updating his Facebook and Twitter pages with wonderful info, recipes and cooking tips - check it out!)

It is hard to see in this photo, but in one corner of the store there is even a cooking demo area. Notice the tv's overhead - he has old videos of Julia Child constantly playing!

The far back of the store is a library filled floor to ceiling with cookbooks. Along with the world's most comfortable leather couches and chairs, as well as complementary iced tea and lemon water, I might be able to sit here all day long! (My mom and sister had to pry me off that couch...)

*Funny Note*

A few days after I visited the store, an unidentified prankster stole one of the giant forks on the sign outside the store! (You can see it in the first photo above) The search continues for the culprit, but various food network bloggers are having a field day with it!

http://foodnetworkhumor.com/2009/06/someone-stole-tyler-florences-fork/

http://www.foodnetworkaddict.com/

What do you think? Innocent prank from local high school kids? Or intentional sabotage from Tyler's rival Andrew Zimmern?!

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"Take me out to the ball game..."

2009-06-09T09:25:00.000-07:00

Being from Chicago, "Take me out to the ball game" is the official theme song of summer. So, I decided to take the "peanut and cracker jack" flavors in a whole new direction! If you love cupcakes you will love this! Check out my recipe for "Peanut and Cracker Jack Cub-Cakes"

PEANUT AND CRACKER JACK "CUB"CAKES

Peanut Butter Cupcakes:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened (1/2 stick)
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk

Caramel Icing:
2 - 3-ounce packages cream cheese, softened
2 ounce tub of caramel apple dip (individual size)
2 Tablespoons unsalted butter, softened
1/2 cup plus 2 Tablespoons confectioner's sugar
1 teaspoon vanilla extract

Topping:
1 ounce box of Cracker Jack- coarsely chopped
2 ounce tub of caramel apple dip

1. Heat oven to 350 degrees. Place cupcake liners into a 12-cup cupcake pan.
2. For cupcakes: In a small bowl, stir together the flour, baking powder, and salt; set aside. In a large bowl of electric mixer, place the peanut butter, butter, and brown sugar. Mix at medium speed until blended, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture alternately with the milk, beginning and ending with the flour, then mix until just combined; do not overbeat. Divide batter among the muffin cups, filling each about 2/3 full. Bake for 16-18 minutes or until a tester insert comes out clean. Take cupcakes out of muffin tin and place on wire rack to cool completely.
3. After cupcakes are completely cool, prepare icing: In a bowl of electric mixer, beat the cream cheese, caramel dip, and butter until smooth. Add the confectioner's sugar and vanilla. Beat until of a good spreading consistency. Icing can be refrigerated for a few minutes, if desired.
4. Spread each cooled cupcake with icing. Sprinkle the top of each cupcake with some of the chopped Cracker Jacks, then drizzle each with a little caramel dip. Refrigerate cupcakes if not serving right away.
Makes 1 dozen cupcakes.

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What costs more: TV dinner or Foie Gras?

2009-05-24T09:22:00.000-07:00

Did you know that you pay $300 a pound for veggies in frozen dinners? Turns out that every time you buy a frozen dinner - with the standard meat, vegetables, and dessert - you pony up about $300 a pound just for those peas and tiny carrots. Take a closer look at the portions to see where your money's spent: A typical frozen dinner might cost about $4, but it weighs in at a scant 9 ounces total. At that rate, you'd get a better deal buying fois gras. A pound of that high-end treat will set you back a mere $150.

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Mother's Day Brunch - On The Grill!

2009-05-06T09:18:00.000-07:00

Are you looking to surprise you mom with a delicious and impressive breakfast in bed on Mother's Day? This Sunday morning, why not fire up the backyard barbecue and grill some eggs. Yes, you heard me right...grill eggs! This unique recipe is a fun way to make your Mom feel special.

HUEVOS RANCHEROS GRILLED BREAKFAST PIZZAS

6 individual dinner roll balls of frozen bread dough, thawed (from a 3 # package)
1/4 cup olive or corn oil, divided
2 teaspoons yellow cornmeal
Coarse sea salt, to taste
Freshly ground black pepper, to taste
6 large eggs
6 ounces fully cooked chorizo links
1 medium onion, cut into thick slices
2 medium plum tomatoes, cut into thick lengthwise slices
1 medium poblano pepper, seeded and cut into thick slices
2/3 cup refried beans
1/4 cup chopped cilantro
Juice of 1 lime
4.4 ounce package Queso Fresco cheese, crumbled (can substitute Jack cheese)
1 teaspoon cumin seeds
Chili powder for dusting

1. Using your hands or rolling pin, form each dough ball into a 4-inch round. Brush both sides of each with some of the oil, and sprinkle both sides of each with the cornmeal. Place dough on a baking sheet; sprinkle each with salt and pepper to taste. Cover lightly with plastic wrap and set aside until dough becomes puffy, at least a half-hour. While dough is rising, prepare a charcoal grill for medium-hot coals.
2. Meanwhile, brush the insides of a 6-cup (2-1/2") muffin tin with some of the remaining oil, using more if needed. Crack an egg into each cup; sprinkle with salt and pepper to taste. Cover pan with foil and set aside.
3. Place prepared onion, tomatoes, and pepper onto a baking sheet or pan. Brush each with oil; salt and pepper to taste. Place refried beans into a small skillet that can be placed on the grill to heat. Have all remaining ingredients ready and by the grill, as the pizzas go together very quickly once they are grilled.
4. When coals are ready, place the pan of refried beans onto grill. At the same time, place covered eggs, chorizo links, onions, tomatoes, and pepper onto grill. Cover and grill, turning the links and peppers as needed until hot. Stir beans as needed until hot. Eggs should cook for 4-5 minutes. This is about the time needed for everything to cook at once. Push the pan of beans to the side and keep warm. Remove the chorizo links and slice into 1/4" pieces; set aside. Chop the grilled onion, tomatoes, and pepper, and place in a bowl; stir in the chopped cilantro and lime juice; taste for seasoning. Remove muffin pan; keep covered.
5. To grill the dough, place prepared rounds on grill and cook until bottom is nicely browned, about 1 minute. Flip over and push off to the side while adding toppings. Working quickly, spread some refried beans over each bread, and sprinkle each with some of the crumbled cheese. Put bread back over heat and cook another minute, or until the other side is nicely browned. To serve, place pizzas on serving platter. Place slices of chorizo on each pizza. Spoon chopped vegetables on top of each. Using a spoon, remove eggs from cups and place one on top of each pizza. Sprinkle each with cumin seeds and chili powder. Serves 6.

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'Tis the Season for Peeps!

2009-04-08T09:12:00.000-07:00

What's not to love about these adorable marshmallow treats?! Colorful and delicious they have inspired everything from recipes to elaborate dioramas. Check out the cute Easter card I just got in the mail from my mom:

The recently discovered southern side of Easter Island...

There are also countless recipes inspired by Peeps. Do you love S'Mores? Why not try S'Meeps!

S'Meeps

Graham crackers, broken in half
Chocolate bars, broken in half
Peeps

Assemble the S'Meeps by placing half of the chocolate bar on one half of the graham cracker. Top with your favorite Peep. Warm the S'Meep in a toaster oven or under a broiler until the chocolate melts and the Peep begins to soften. Top with the other half of the graham cracker and enjoy!

Finally, here are a few of my favorite Peep scenes. (It is amazing how elaborate and creative people get with their beloved Peeps!)

"Peeps Are A Girl's Best Friend"

And my personal favorite...

"Peeping Peep"

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Going Green in the Kitchen

2009-04-06T09:10:00.000-07:00

April is Earth Month, so here are some great tips and a bit of interesting information to make your meals more eco-friendly!

It's not the one that starts a car. According to the United Nations Food and Agriculture Organization, the animal agriculture sector contributes to global warming even more than transportation does. Reducing the amount of meat, eggs, and dairy products in your diet is one of the most effective ways to reduce greenhouse gas emissions.

Money-Saving and Planet-Saving Quick Tips

1. Use cloth kitchen towels and napkins or at least half-sheet recycled paper towels.

2. Get a water filter or refill dispenser jugs vs. single-serve, single-use plastic bottles.

3. Shop the bulk bins to save packaging on grains, beans, cereals, pasta and snacks.

4. Reuse shopping bags, and not just at the grocery store (although many stores will give you money back!)

5. Make and take your lunch and avoid the waste of single-use packaging or take-out containers.

6. Mix your own healthier soda by combining 2 parts mineral water to one part real juice.

7. Vacuum your fridge coils 3 or 4 times a year (more often if you have pets).

8. Wash clothes in cold water because roughy 80% of washer energy used is to heat water.

9. Watch your portion sizes to help balance consumption with resources (and help your health)!

10. Shop the sales on eco-friendly cleaners, recycled paper goods and local, organic and seasonal goods.

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If you like slow cookers, you'll love this!

2009-04-02T09:00:00.000-07:00

Didn't think your classic crock pot could get any better or any easier? Check out these amazing innovations from the Home and Housewares Show!

The Crock Pot company has come out with a line of utensils specifically designed to work with your slow cooker. They have been designed with curved sides to get into each and every corner and curve of your appliance.

There was also a great new product from Sayno being demonstrated by Martin Yan. It is a three in one multi-cooker:

The base can be used as a slow cooker. He was a making some Kung Pao Chicken and used it almost like a wok!

There was an attachment to use it as a seamer as well.

Also a grill attachment! It's like three appliances for the price of one!

If you love your slow cooker, how about a speed cooker? With a locking lid, this product works in a similar way to a pressure cooker. You can create that tender and delicious slow cooker taste in minutes!

Here is a chef is demonstrating how quick and easy it is to cook with the speed cooker.

I noticed a lot of companies showing pressure cookers at the show. What do you think? Is pressure cooking an upcoming trend?

Is anyone interested in these new innovations and products or will you stick with your tried and true slow cooker?

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Award-Winning Recipe: National Restaurant Association "Hot Chef"

2009-03-24T14:59:00.000-07:00

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes

GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE

1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES

Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.

LINGONBERRY-CARDAMOM MARTINI

2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.

Healthy Indulgences from Ellie Krieger

2009-03-24T08:48:00.000-07:00

Ellie Krieger is one of the most popular celebrity chefs from the Food Network. She specializes in making our favorite foods healthier. Most people would assume there is no way to make, of all things, French Fries healthy but Ellie showed me how!

She represents the new product, ActiFry, from T-fal. With this new and innovative appliance you can cook delicious French fries with 3 times less fat than oven cooked fries. You only need 1 tablespoon of oil for 2 pounds of delicious French fries.

The appliance constantly stirs and turns the fries as they become crispy. Ellie was making samples for the crowd and the taste and texture were perfect! My first thought was that they tasted like McDonald's fries - without the guilt :)

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The future of baking!

2009-03-24T08:40:00.000-07:00

Nothing is more fun than baking! From the smell of cookies fresh from the oven to decorating cupcakes, baking has a way of always putting a smile on my face.

The International Home and Housewares show showcased a lot of fun developments and innovations in the world of baking.

Let's start with Brownie Fun!

I fell in love with this pan designed to make individual, bite sized brownies.

And how fun is this! Brownie Pops!

If you love cupcakes, here is a way to make your favorite treat without even using a cupcake pan. These cups stand up on their own and come in a ton of fun colors and designs.

Do you ever want to bake some cookies but don't have any butter softened? Here is your answer!

Simply microwave this silicone container, place your cold butter inside (or cream cheese, if you need softened cream cheese). In just a few minutes your butter will be ready for baking!

Kelsey Nixon from Next Food Network Star was working with Pyrex and she showed me some of their new baking products.

She was demonstrating a blueberry muffin recipe and used this new muffin pan with a built in fill line. Now all your muffins or cupcakes will be the same size and you will never have the dreaded spill over from over filling the cups!

Pyrex also had this great cookie sheet with a guide for placing your cookies. Now your cookies won't spread and bake into one another!

Stay tuned for even more innovations and updates from the show!

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Grilling Innovations and Recipes

2009-03-22T08:33:00.000-07:00

Some of the greatest "finds" at the Home Show were innovations for those of us who love to grill! With spring here and summer just around the corner it is time to dust off that grill and try out some new recipes and gadgets!

I thought is was especially interesting that much of the grilling innovations I discovered today were geared toward women. Watch out guys, we just might take over ;)

First there was Elizabeth Karmel's "Grill Friends." She had the coolest new grilling gadgets at the show!

http://www.grillfriends.com/index.htm

My favorite was this "Marinade Shaker" inspired by the classic martini shaker. Makes sense, shake and strain!

"Fire and Flavor" had some great brines, cedar planks and papers. www.fireandflavor.com

The FireWire flexible grilling skewer was cool...

www.firewiregrilling.com

And Grill Charms are an adorable way to avoid mix-ups on the grill! www.grillcharms.com

Now...who is ready for a party? Summer - here I come!

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Home and Housewares Show - Day 1 Recap!

2009-03-22T08:30:00.000-07:00

What a whirlwind! Day one of the Home and Housewares was a long day filled with information, innovations, recipes and celebrity sightings. There is so much to report, I am going to give an overview summary here and then expand on each topic.

-The morning started with Tyler Florence's keynote address to kick off the show. He talked about his upcoming product lines as well as the business of being a celebrity chef.

-Later in the day he put on an amazing show in the Cooking Theatre! Tyler wowed the crowd with his energy, knowledge and delicious meal.

-Ellie Krieger was just as beautiful and intelligent as she is on TV. I talked to her about a new product about to hit the stores that allows us to enjoy FRENCH FRIES without the guilt!

-Kelsey Nixon showed me some of the amazing new baking products from Pyrex and told me about her future endeavors with the Food Network.

-Do you love to grill? There were some amazing new products for the grill to take your meals to the next level!

-And if are into grilling, how about an indoor kettle smoker that can be used on your stovetop!

-If you like your Crockpot, you will love some of the new utensils to make your slow cooker even easier and more efficient.

-Jamie Oliver had a crazy new gadget that you will have to see to believe :)

-Mario Batali has found a way to make "brown bagging" your lunch look like high fashion!

-If you have a tiny kitchen, how about Compact Ovenware from Nordic Ware. Fits perfectly in a small apartment space.

-Cupcakes! New ways to decorate and innovative ways to bake your favorite handheld desserts.

-Get ready for a whole new world of brownies with Wilton's products for Brownie Fun! From a bite-sized brownie square pan to "brownie pops", I was inspired to bake these classic treats in a whole new way!

I can't wait for another amazing day tomorrow!!

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Award-Winning Recipe: Betty Crocker

2009-03-18T14:49:00.000-07:00

CHOCOLATE MARSHMALLOW-PILLOWS

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
¼ cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting:
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Erin Go Bragh!

2009-03-15T08:27:00.000-07:00

St. Patrick's Day is this week, so I thought I would post my favorite recipe for classic Irish shortbread cookies. With only three ingredients, you can make these simple yet delicious cookies anytime of the year!

3-Ingredient Shortbread Cookies

Ingredients:
2 cups unsalted butter, softened (no substitutions!)
1 cup granulated sugar
5 cups all-purpose flour

Directions:
1. Heat oven to 275 degrees. Grease four 8-inch round cake pans; set aside.
2. In a large mixer bowl at medium speed, cream the butter and sugar until light and fluffy. Beat in flour, one cup at a time, until well mixed.
3. Divide dough into 4 equal pieces. Pat each piece evenly into bottom of pan. (If you only have 2 pans, refrigerate half the dough and bake half at a time). With tines of fork, prick dough all over to prevent bubbles from forming during baking. Bake for 1 hour or until pale and golden. Do not allow to brown. Cool in pans 10 minutes; remove from pans and cut each into 8 wedges. Makes 32. The wedges will keep for a long time, covered in a cookie tin.

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Clipping Coupons

2009-02-08T08:25:00.000-08:00

There is a fortune of savings right there in your Sunday newspaper! Take a look at all those advertisements and grocery store circulars in today's paper. In these tough times, savings of a dollar here and fifty cents there can really add up. Then, take into consideration grocery store incentives such as double coupons or earning "points" toward cookware, gas cards or even cash back. Nowadays, how can we afford not to clip coupons?!

For years I have kept my coupons in the "Coupon Organizer" pictured above. There are labeled sections for canned goods, health and beauty products, frozen foods, etc... It has been a great way to organize and keep track of my coupons.

If the old fashioned way of clipping coupons isn't your thing, nowadays there are countless coupon websites where you can search for the right coupons for you. Some can even be linked with your grocery store card can clipped "virtually."

Take a few minutes this weekend to clip a few coupons and save on your weekly groceries. Your wallet will thank you!

Pre-Game for the Super Bowl

2009-01-30T08:22:00.000-08:00

With Super Bowl Sunday approaching, I like to get as much cooking done in advance as possible. That way the day of the party I can sit back, relax and enjoy the game. (Well, to be honest...the commercials!) Today I made a batch of snack mix to put out for our Super Bowl Party. It is a spicy twist on the classic Chex Mix!

Spicy Asian Snack Mix

6 cups Wheat Chex
1 ½ cups sesame sticks
1 ¼ cups dry roasted peanuts
¼ cup unsalted butter
3 Tablespoons teriyaki sauce
2 teaspoons dark sesame oil
2 teaspoons sugar
1 teaspoon hot salt (Morton’s) or ¾ teaspoon salt plus ¼ teaspoon cayenne pepper
1 ½ cups wasabi peas

1. Heat oven to 250 degrees. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. In a large bowl, toss together wheat chex, sesame sticks and peanuts.

2. In a medium-size glass bowl or measuring cup, combine butter, teriyaki, sesame oil, sugar and salt. Microwave on HIGH for 45 seconds or until butter is melted. Pour over mixture in bowl, and toss to coat.

3. Transfer cereal mixture to prepared pan and bake at 250 degrees for 1 hour, stirring every 15 minutes.

4. Cool mix in pan on wire rack for 15 minutes. Stir in wasabi peas.

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Snow Day Beef Stew

2009-01-28T08:16:00.000-08:00

As an icy winter blast blankets much of the country, many of us were lucky enough to enjoy a "snow day" from school or work.
Nothing warms your kitchen and your belly better than a hearty and delicious beef stew.

This recipe is great because you don't even need to brown the beef. Just toss everything in, cover, and bake! It is also low in fat and calories and tastes amazing!

EASY OVEN BEEF STEW

1-3/4 pounds lean round steak, cut into 1-1/2-inch cubes
6 small potatoes, scrubbed and quartered
3 carrots, sliced
2 celery stalks, sliced
2 medium onions, coarsely chopped
1 cup mixed vegetable juice (like V-8)
1/2 cup beef broth
1/4 cup red wine vinegar
2 Tablespoons Minute Tapioca
2 Tablespoons Worcestershire sauce
1 Tablespoon paprika
1 teaspoon dried thyme leaves
1 bay leaf
1/2 cup minced parsley

1. Preheat oven to 325 degrees.
2. In a Dutch oven or flameproof casserole, combine all ingredients except parsley. Stir well to combine.
3. Bake, covered, until beef is tender, about 3 hours or slightly less. Stir in the parsley and serve. Makes 6 servings.

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Homemade Marmalade

2009-01-27T19:32:00.000-08:00

One of the best ways to capture seasonal flavors is through the time honored tradition of home canning. If you love to browse farmers markets for the freshest ingredients of the season, just imagine enjoying these same bright flavors months later.
Right now clementines are in season and the bright orange fruits are everywhere! I saw a case on sale at the grocery store and just couldn't resist!

Yesterday I pulled out the canning supplies from the basement and decided to preserve these flavorful winter fruits.

CLEMENTINE-BRANDY MARMALADE

2 cups thin strips of clementine peel (about 10 clementines)
4 cups cold water
Pulp and juice of 10 clementines
1/3 cup freshly squeezed lemon juice
1-1/2 cups boiling water
1/2 cup brandy
3 cups granulated sugar

1. In a heavy saucepan, combine the clementine peel and cold water. Bring to a simmer, covered, over medium heat. Continue to simmer until peel is tender, about 30 minutes; drain thoroughly.
2. Remove seeds and white membrane from the peeled fruit; dice fruit, saving and squeezing out all juices.
3. In a Dutch oven or large saucepan, combine the cooked peel, diced fruit and juice, lemon juice, boiling water, and brandy. Add sugar and stir to dissolve. Quickly bring to a boil and boil until mixture has thickened and reaches a temperature of 220 degrees F on a candy thermometer, about 20-25 minutes.
4. Remove from heat, skim off foam, and let mixture rest for 5 minutes before filling jars. Fill jars to within 1/4 inch from the top and screw on lids. Process filled jars in a boiling water bath with the water depth of at least 2 inches above the jar tops. Cover kettle and when water returns to boiling, boil 1/2 pint jars for 10 minutes or pint jars for 15 minutes. Remove jars immediately when processing time is over and place on wire racks a few inches apart to cool completely, without disturbing jars. Make sure all jars are sealed. If you have jars that did not seal properly, keep stored in refrigerator. Makes about 7-8 half pints, or 3-4 pints. If you do not care to use the brandy (but it's so wonderful!) just use 2 cups boiling water instead of 1-1/2 cups and omit brandy.

The results were just phenomenal! I have been enjoying it on toast for breakfast every day. Adding the brandy created a depth of flavor that makes me just want to eat the marmalade out of the jar! The plan was to make a bunch of marmalade now and save it for Christmas gifts...we'll see if it lasts that long!

Don't be intimated by home canning and preserving. Take a trip to your local hardware store, stock up on the basic supplies and give it a try!

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Pavlova for Australia Day!

2009-01-26T19:25:00.000-08:00

G'Day Better Recipes!

Today our friends "Down Under" are celebrating Australia Day. January 26th is also known as Anniversary Day or Foundation Day and is the official national day of Australia.

In honor of this country that I love so much, I thought this would be a good opportunity to post a fun "Budget Diva"recipe.

Dessert From Down Under - Australian Pavlova

3 egg whites at room temperature
Pinch of salt
3/4 cup extra fine or super fine sugar (if you can't find it, just whirl some granulated sugar in a food processor until it is half the granular size and measure)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Topping:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar
3-4 cups assorted fresh fruits such as strawberries, kiwi and blackberries

In a clean bowl, beat egg whites and salt with an electric mixer, until stiff and dry. Gradually add extra fine sugar, beating well after each addition. Combine granulated sugar and cornstarch then lightly fold into meringue with lemon juice. Cover a cookie sheet with foil. Set an oven rack in lower third of oven. If using a gas stove, set temperature to 225 degrees, if using an electric oven, set to 275 degrees. Spread a thin 8 inch round layer of meringue on cookie sheet to form a bottom base. Pipe or spoon remaining meringue around sides to form walls of the shell. Bake 1 hour if using a gas stove, and 30-40 minutes if using an electric stove. When meringue is firm, turn off oven, open door slightly, and let meringue cool completely in oven. Just before serving, whip cream. Fold in vanilla and confectioner's sugar then pile into the meringue shell. Decorate with fresh fruit in and around shell.

There is a long standing debate about whether New Zealand or Australia invented the dessert, which is yet to be resolved. What is known, is that it is named after the Russian ballerina, Anna Pavlova, who toured Australia and New Zealand in 1926. The chef who invented it said he wanted a dessert as light and airy as her dancing. The dessert is a popular dish in both countries, and is frequently eaten during celebratory or holiday meals. It can be made several days in advance and stored in an airtight container.

Cheers Mates!

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When Good Bananas Go "Bad"

2009-01-23T19:18:00.000-08:00

I have always loved banana bread. It makes a great breakfast on the go, and a delicious snack.

Banana bread is great for a "Budget Diva" because it actually tastes better with super ripe, days old, brown bananas. The kinds of bananas you bought a few weeks back, never got around to eating and suddenly look completely unappealing. Don't throw them away - make banana bread!

The bananas on the left are perfect for your morning cereal or a snack. The skin is thick and the banana is sweet yet still somewhat firm.

The ones on the right have become less appealing to eat. The skin has thinned and become shriveled. They are almost completely brown and the banana itself has shrunk in size.

Now is the time to make bread! The starches in the banana have changed and developed into delicious sugars as they have ripened and browned. These sugars bring out a stronger "banana" flavor and will make your bread just wonderful.

Banana Nut Loaf

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter
2 eggs, beaten
2 cups mashed ripe bananas
3/4 cup chopped nuts

Sift flour, baking powder and salt, then set aside. In another bowl, beat sugar, butter, egg and bananas until creamy. Add dry ingredients, slowly blending well. Using a greased loaf pan, bake in a 350 degree oven for 50 minutes. When done, spread butter on top of bread and cool 30 minutes before slicing.

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Ring in the New Year with style!

2008-12-31T19:08:00.000-08:00

Good-bye 2008...Hello 2009!

This year I will be celebrating with a glass of champagne and enjoying a traditional dish with black eyed peas. Eating black eyed peas on New Year's Eve is a southern custom and is thought to bring good luck and financial fortune in the coming year. They are often served as a side dish, along with greens and cornbread.

IHOP at home

2008-12-28T19:02:00.000-08:00

With all of the crazy weather here in the Midwest, from blizzards to torrential rain to howling winds, there are some mornings that are best spent cozied up inside. Today I decided to make one of my favorite breakfasts, my grandmother's recipe for Swedish Pancakes with Lingonberries.

Swedish Pancakes with Lingonberries

3 egg yolks
1/3 cup granulated sugar
1-1/2 cups milk
1 cup all-purpose flour
1/8 teaspoon salt
3 egg whites, beaten until stiff
Powdered sugar
Lingonberry jam

Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended.Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.

No need to trek all the way to an overpriced pancake house when you can make these melt-in-your-mouth airy pancakes right in your home kitchen. Mmmm...if only every morning could be Sunday!

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Leftover holiday ingredients

2008-12-26T18:57:00.000-08:00

Here we are, the day after Christmas and this can only mean one thing - Clearance Sales! Woo-hoo!!

Well, ok, it also means that we all probably have a bunch of leftover holiday ingredients in the pantry and refrigerator. I came across some unused gingerbread flavored coffee creamer and a box of little gingerbread cookies and decided to find a creative way to use of these products as the holiday spirit still lingers in the air. The result was this recipe for Gingerbread Banana Pudding.

Aren't those little gingerbread men cute! And with all the holiday flavors, it tasted great. Give it a try with some of your leftover ingredients. The recipe is also flexible and you can easily swap the coffee creamer, cookies and spices with your favorite flavors or with whatever you find in your pantry and fridge!

Gingerbread Banana Pudding

1 cup gingerbread flavored liquid coffee creamer
1 1/2 cups heavy cream, divided
1 3.4 ounce package instant banana cream pudding mix
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 cup mascarpone cheese
2 tablespoons confectioners sugar
1 13 ounce box gingerbread men, about 2 inch size
3-4 bananas sliced into 1/4 inch pieces
Nutmeg for dusting

In a large mixing bowl, place coffee creamer, 1 cup heavy cream, pudding mix, vanilla extract and ground ginger. Whisk 2 minutes until thickened and set aside. In a large mixer bowl, place remaining heavy cream, mascarpone cheese and confectioners sugar. Whip at medium speed until soft peaks form, about 1 1/2 minutes. Fold mixture gently into pudding mixture until well combined. Begin layering pudding by spooning a few tablespoons of pudding mixture into a 2 quart glass serving bowl. Stand several gingerbread men around perimeter of bowl so they can be seen through glass. On top of pudding, place a flat layer of cookies, then a layer of bananas, followed by a pudding layer. Repeat layering process ending with pudding on top. Dust top pudding layer with nutmeg and garnish with additional gingerbread men, if desired. Cover bowl with plastic wrap and refrigerate at least 2 hours or overnight.

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12 Days of Savings - Day 12: Christmas Morning Maple Coffee Cake

2008-12-24T18:48:00.000-08:00

Christmas eve is finally here! For my 12th and final installment of this "12 Days of Savings" series I wanted to share with you one of my favorite recipes of all time. This recipe is a tradition in my family and we look forward to it all year. A piece of Christmas Morning Maple Coffee Cake is a little slice of heaven.

Earlier this week I was browsing through the fancy bakery here in my hometown. All of their products were amazing and I noticed they were selling a coffee cake for almost $25! I'll take this homemade version any day :)

Maple Coffee Cake

1 package active dry yeast
1/4 cup lukewarm water
1 cup heavy cream
3 egg yolks, slightly beaten
2 teaspoons maple flavoring
3-2/3 cup sifted flour
1/4 cup sugar
1 teaspoon salt
1/2 cup unsalted butter
2 Tablespoons honey
6 Tablespoons unsalted butter
Maple-Cinnamon Filling (recipe follows)
Honey Glaze (recipe follows)

Sprinkle yeast over lukewarm water in small bowl; stir to dissolve. Add cream, egg yolks, and maple flavoring; mix well. Sift together flour, sugar and salt into a mixing bowl. Cut in the 1/2 cup butter with pastry blender until coarse crumbs are formed. Stir in cream mixture, mixing just until moistened. Divide dough into thirds and form each into a round and flatten with the heel of your hand. Wrap each in plastic wrap and refrigerate overnight.
Combine honey with the 6 Tablespoons butter in a small saucepan. Heat over low heat until butter is melted; cool to room temperature. Prepare Maple-Cinnamon Filling and set aside. Remove one section of dough from refrigerator and roll into a 12-inch circle. Place in a greased 14-inch pizza pan, or can use a large baking sheet. Brush dough with 1/3 of the honey-butter mixture and sprinkle with 1/3 of the Maple-Cinnamon Filling. Roll out another section of dough and place on top of the one in the pan. Brush with another 1/3 of the honey-butter mixture, and another 1/3 of the filling. Repeat with the last dough, honey mixture and filling. Place a 2-inch biscuit cutter or a juice glass in the center of the coffee cake to use as a guide. Cut the dough evenly into 16 wedges, using a sharp knife from edge of circle to edge of biscuit cutter in the center. Be sure to cut through all layers of dough; remove biscuit cutter. Picking up the wide end of one wedge, gently twist several times to form a corkscrew shape and lay down on pan. Repeat this twisting procedure with all the wedges. Cover coffee cake and let rise until not quite doubled, about 1 to 1-1/4 hours. Bake in a preheated 350 degree oven about 25 minutes or until golden. Remove from pizza pan or baking sheet by loosening around edges; then invert onto another baking sheet. Place cooling rack on the bottom of coffee cake and turn it over so that it is right side up on cooling rack. While still warm, drizzle with Honey Glaze.

MAPLE CINNAMON FILLING:

1 cup granulated sugar
2/3 cup finely chopped pecans
2 teaspoons Maple Flavoring
2 teaspoons ground cinnamon

Combine all ingredients in a small mixing bowl.

HONEY GLAZE:

1 cup sifted confectioner's sugar
2 teaspoon honey
1 Tablespoon milk
1 teaspoon Maple Flavoring

Combine all ingredients in a small mixing bowl.

Thank you so very much for following this "12 Days of Savings" series and I wish everyone a very Merry Christmas! Cheers!

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12 Days of Savings - Day 11: Budget Christmas Eve Dinner

2008-12-23T18:43:00.000-08:00

Planning a Christmas Eve dinner can sometimes pose a bit of a challenge. In my family we love to sit down and celebrate with each other by enjoying a wonderful meal, but at the same time we are always scrambling to get ready for church or wrapping last minute gifts. As much as we would love to sit down to a huge turkey dinner with all the trimmings, it just isn't possible amongst all the last minute holiday chaos.

This quick and easy recipe is the perfect solution! These steaks are an absolute treat and give any fancy steak house steak a run for its money. Best of all, they cook up quickly on the stovetop and you can serve a complete meal in less than 20 minutes! Even if we are all running around trying to get ready for church on Christmas Eve, we can still enjoy a decadent and indulgent holiday meal together.

Rosemary Steaks with Pear Nectar Sauce

4 5 ounce filet mignon steaks, 1 inch thick
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 cup pear nectar
2-1/2 teaspoons all purpose flour
1-1/2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/2 cup heavy cream
2 teaspoons white wine vinegar
Garnishes:
2 medium red Bartlett pears, cored and sliced into thin pieces
Fresh rosemary sprigs

Season both sides of steaks with salt and pepper then set aside. Heat a heavy, medium skillet over medium high heat. When pan is hot, add olive oil. Place steaks in pan and brown both sides, turning with tongs brown sides, so steaks are nicely browned all over. This should take 3-3 1/2 minutes. Reduce heat to low, pour in pear nectar, and cover pan. Simmer 10 minutes for medium doneness. Remove steaks from pan and set on a plate to rest 6-7 minutes, tenting plate lightly with foil. Sprinkle flour into the liquid in pan and whisk until combined. Turn heat up to medium and stir in rosemary and salt. Gradually stir in cream and vinegar. Bring to a boil, and boil about 1 minute, or until thickened, whisking constantly. Turn heat to lowest setting if steaks are still resting. To serve, divide sauce evenly between 4 medium dinner plates, using about 1/4 cup sauce per plate, making a nice, even pool of sauce off to one side. Place steaks on top of sauce. Garnish plate with sliced pears and sprigs of rosemary.

This recipe is a great alternative to a fancy steakhouse dinner. It is a delicious way to indulge at home.

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12 Days of Savings - Day 10: Create your very own cookbook!

2008-12-22T18:39:00.000-08:00

The days are winding down and Christmas is almost here! If you are looking for a creative and unique personalized gift, think about creating a Tastebook! Right now they are even offering online Gift Certificates for a Tastebook. It is the ultimate personalized last minute gift. You can give the gift that shows your great taste, while letting your friends express their own!

I created my own "Budget Diva" Tastebook a few weeks ago and it was so much fun. You can upload your own recipes and even attach your favorite photos. You can also use recipes from your favorite cooking websites.

The Tastebook website is very user friendly and there is even a video tutorial that shows you all the ins and outs of creating your very own cookbook. Check it out!

www.TasteBook.com

Merry Christmas!

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12 Days of Savings - Day 9: Avoiding Mall Food

2008-12-21T18:36:00.000-08:00

If you are anywhere near the Midwest today you know that it is cold. Here in Chicago it isn't your typical winter chill. It is that painful, can't feel anything from the tip of your nose to the bottoms of your toes cold! Even though the windchills were hovering around 30 below, we still braved the elements and took a trip over to the mall for some Christmas shopping. After a few hours of hitting the stores, our stomaches were growling and it was time for some lunch.

As a dedicated foodie, I have to admit that there is not much worse than mall food. It is over priced, not very healthy and just overall disappointing. After an overpriced cup of soup this afternoon I decided to post my favorite snow day lunch - tomato soup and grilled cheese!

Next time, I am going to make this soup of lunch before I hit the mall. It warms me up, tastes great and saves me from spending my Christmas money on mall food!

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12 Days of Savings - Day 8: Homemade English Toffee

2008-12-20T18:24:00.000-08:00

For as long as I can remember in my family, we have been making English Toffee this time of year to give away as decadent Christmas gifts. Our friends and family always look forward to the little tins filled with this classic treat. The truth is, making homemade English Toffee is the ultimate recipe for a Budget Diva! If purchased in a candy store or gourmet store it can run up to and over $15 for just a few ounces. The ingredients in this recipe costs only a few dollars and makes about 3 pounds of toffee! This year I made 2 batches and with the help of some "buy one get one free" holiday tins at Walgreens, I was able to create 20 gifts! Amazing!

If this is your first attempt at candy making, here is a step by step visual guide to the world's best English Toffee!

My Mom's recipe that we have been using for years! The paper is splattered with food and yellowed with age. Geez, how old am I?!?

Melting the chocolate very slowly over a double boiler.

Slowly incorporating the sugar into the melted butter.

After adding the almonds, and as the toffee starts to thicken.

After 45 minutes of constantly folding the toffee. The temperature has reached "Hard Crack" and look at that beautiful color!

Spread it fast!!!

After 5 minutes...Chocolate!!

A dusting of ground pecans and it is pure, edible holiday bliss!

Homemade English Toffee

1 pound lightly salted butter
2 cups sugar
1 cup slivered raw almonds
4 1 ounce squares unsweetened chocolate
8 1 ounce squares semisweet chocolate
1 1/2 cups ground pecans

In a medium saucepan, melt butter over medium heat. Slowly add granulated sugar, stirring constantly until it dissolves. Do not stir in a circle, instead, turn mixture over while stirring to help butter absorb sugar. Add almonds and stir until mixture reaches hard-crack stage, 300 degrees on a candy thermometer. At this temperature, the color of the mixture will be dark amber and puffs of steam will emerge as it is stirred. This will take 35-45 minutes. Meanwhile, melt chocolates in the top of a double boiler over gently simmering water. Pour mixture onto a buttered 12 X 18 baking sheet. Spread with a spoon to even out toffee. Allow it to rest about 5 minutes, then pour on melted chocolate. Spread evenly with a spoon and sprinkle pecans over surface. Allow toffee to harden 6-8 hours or overnight. Using hands, break into pieces. Store in an airtight container in a cool place.

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12 Days of Savings – Day 7: Saving the Office Holiday Party

2008-12-19T18:18:00.000-08:00

If ever there were a time to inject a healthy dose of cheer into the workplace, this would seem to be the year. Unfortunately with the state of the economy and faced with lower earnings, plenty of employers are toning down their office parties or canceling them entirely. A lot of companies still want to thank everyone for their year of hard work but they are looking to save money and people don’t want to seem over the top. Who better to come to the rescue than Better Homes! BHG.com has a great series of 20 Quick and Easy Party Foods perfect for a toned down and budget friendly office gathering. Co-workers can band together and each volunteer for one of the 20 delicious treats. Throw in a few decorations, maybe a grab bag gift exchange and this little bit of holiday cheer will help us through these tough economic times. Give it a try – it’s a great way to kick off your winter vacation!

Cheers!

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12 Days of Savings – Day 6: Resuscitating a Fruitcake

2008-12-18T18:14:00.000-08:00

The dreaded fruitcake, it’s the gift that keeps on re-gifting. Some say this brick-like treat makes a better doorstop or doggie chew toy than a dessert, yet somehow we all get one at some point during the holidays. In order to follow my Budget Diva motto of “less waste, more taste” I set out to find a way to resuscitate this holiday staple.

The solution – a fruitcake parfait! I started with a package of instant vanilla pudding mix and spiked it with a bit of rum (you could also use rum extract). Then I cubed the fruitcake into small pieces and layered it with the rum pudding in a cute parfait glass. The top was garnished with a dusting of ground nutmeg and topped with a few of the candied cherries and nuts from the fruitcake.

A creamy bite of the rum pudding with a bit of nutty fruitcake really did transform this iconic holiday treat. Plus the dessert looked adorable layered in the parfait glasses!

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12 Days of Savings – Day 5: Foodie Entertainment

2008-12-17T18:11:00.000-08:00

There is so much to think about when throwing a holiday get together! Food, drinks, decorations - but what about entertainment for your guests? This holiday season, if you are throwing a party for like-minded Foodies, I have a great solution. I just discovered this amazing board game called “Foodie Fight.”

It is so much fun! There are countless trivia questions in a variety of categories and the questions range from fundamental to quite challenging. For under $20 you will have your guests captivated in an engaging activity while everyone expands their culinary proficiency!

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12 Days of Savings – Day 4: Holiday Potluck on a Budget

2008-12-16T18:08:00.000-08:00

During the holidays there seems to be so many gatherings and potluck dinners, it becomes difficult to think of something new and interesting to share with a crowd. I love this recipe because it is quick and easy and is an economical way to feed a large group. It is also a great dish to share at a potluck or buffet dinner because it is best served at room temperature. Plus, the unique Thai flavors are a welcome change from mainstream casseroles. Take it to your next holiday gathering and I promise it will be a big hit!

Thai Noodle Salad

For the Salad:
1 pound thin spaghetti or Chinese noodles
1 cup shredded carrots
1 small to medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/3 cup chopped green onion
1 red bell pepper, cut into strips

For the Thai salad dressing:

¼ cup peanut butter
1 ½ tablespoons peanut or vegetable oil
2 tablespoons soy sauce
1 teaspoon sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons dry sherry
1 teaspoon sesame oil
2 tablespoons lemon juice
1 green onion, sliced
½ teaspoon chili powder
¼ cup chicken broth
1/3 cup chopped peanuts, for garnish

For the salad: Cook spaghetti or noodles according to package directions. Combine the cooked and drained pasta with all the salad ingredients in a large bowl. For the dressing: Place all the Thai salad dressing ingredients, except the peanuts, in a food processor or blender and blend until smooth. Add the dressing to the pasta and vegetables and toss well. Sprinkle with peanuts and serve. Serves 6-8

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12 Days of Savings - Day 3: Budget Bar

2008-12-15T18:04:00.000-08:00

One of the fastest ways to bust your holiday party budget is with pricy drinks. However, this year I have a fun tip to save you a few dollars and impress your guests! There is a way to transform a “cheap” bottle into a top shelf vodka. If you pass a less expensive bottle through a Brita water filter a few times, the charcoal filtration removes impurities from the vodka. This helps neutralize the flavor and create the smoother taste of premium spirits. I like to use this strategy to save money without sacrificing taste when mixing drinks for a party!

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12 Days of Savings – Day 2: Movie and a Popcorn Garland

2008-12-14T18:01:00.000-08:00

It’s official - I have the itch to start watching Christmas movies. There are the classics like “It’s a Wonderful Life” or “White Christmas” and new favorites like “The Holiday.” On a cold winter night like tonight there is just nothing better than building a fire, loading up a DVD, and popping some popcorn. This year why not string some popcorn garland for your tree while watching your favorite flick. Also, if you have any leftover cranberries in the freezer from Thanksgiving they look beautiful in the garland as well. Your tree will have a charming traditional look and you will save on pricey garland or messy tinsel.

After Christmas I like to take the garland outside and hang it in the trees for the birds and squirrels to enjoy. They deserve a little holiday treat as well!

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12 Days of Savings – Day 1: Edible Ornaments

2008-12-13T17:56:00.000-08:00

I am so excited to kick of this Christmas blog series all about saving you money this holiday season. I believe in finding ways to live well while spending less and this time of year every penny counts! Today’s feature gives you a lot of bang for your buck. How about creating “Edible Ornaments.” They are a creative way to trim your tree, make great gifts with a personal touch and, of course, taste delicious.

In honor of the 12 Days of Savings theme, I baked a set of 12 Days of Christmas edible ornaments. Gingerbread men would also work well and look great on display. Another idea is to use cookie cutters shaped like holiday lights and then string the cookies together with a strand of licorice string. (No matter what shape you choose just remember to create a nice size hole in the dough before baking since it will spread in the oven.)

Stay tuned for a new penny pinching holiday blog entry each day until Christmas!

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Exotic Spices on a Budget

2008-12-11T16:25:00.000-08:00

Another great find in Milwaukee was the Spice House. Jars of the highest quality, hand-selected and hand-prepared spices and herbs lined the walls and aisles of this wonderful store. I also loved the labels containing the descriptions and history of every herb, spice and blend. I could spend hours roaming the store, absorbing the aromas and learning about the products.

One of my favorite parts of the store was their large selection of spice blend gift boxes. They were very unique combinations and there would be a blend for just about anybody. From the “Fisherman’s Seasoning Box” to the “Butcher’s Rubs Gift Box” and several “Ethnic Chicago” boxes featuring flavors from some of the historic Chicago neighborhoods.

This store is a great place to find gifts for anybody on your holiday list, or even get ideas to make your own spice blend gifts! With reasonable prices it would be easy to stay within a budget. Plus, as a “Budget Diva” I love that you can buy as little as one ounce of their exotic and difficult to find spices rather than shelling out much more money for a large jar at gourmet grocery store!

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Milwaukee is 'sehr gut!'

2008-12-11T16:18:00.000-08:00

A trip up to Milwaukee marks the tenth and final stop on my Holiday Entertaining media tour! No trip up to Wisconsin is complete with a delicious indulgence in some traditional German food. The best place in town is the historic Mader's Restaurant. For over 100 years it has served classic German fare not only to the residents of Milwaukee but to countless celebrities and four presidents.

There was no doubt that I had to order a stein of German beer, but when I saw the soft pretzel listed on the appetizer menu, I knew I just had to try it. What a surprise when the server (all dressed up in leiderhosen!) walked up to our table with this...

The giant soft pretzel spilled over the edge of the plate. Served with cheese and German mustard, it was the perfect way to start the meal.

For the main dish, I couldn't wait to try the Beef and Mushroom Strudel. It was a beef sauerbraten with grilled red onions, sauteed mushrooms and smoked ham rolled in crisp pastry baked with Emmenthal cheese. Served with ginger brown sauce and julienne vegetables, it looked gorgeous and every bite was the perfect comfort food on this cold winter evening.

Finally, we completed the meal with a classic Schwartzwalder Kirschtorte (such a fun thing to say!) or Black Forest Cake.

Danke Schon!

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Washington DC – A Foodie’s Pilgrimage

2008-12-09T16:07:00.000-08:00

I was thrilled when I found out that Washington DC was going to be a stop on the media tour! I haven’t been to our nation's capitol since the 8th grade history trip, so it was exciting to come back. There are countless sights to see in this great city, from the monuments along the National Mall to the White House, but for me a trip to DC meant one thing – a pilgrimage to Julia’s Kitchen.

Within the walls of the Smithsonian National Museum of American History you can find a copy of the Gettysburg Address, the flag that inspired the “Star Spangled Banner” and Julia Child’s actual kitchen. It was painstakingly moved piece by piece from her home of 42 years in Cambridge, Massachusetts after she moved back to her native California in November 2001. I feel this is a beautiful testament to the importance of creating good food in our culture. Her kitchen was simple and well stocked, but no fancier than many of our home kitchens all across the country today. Yet within those walls she created magic, just as so many of us create our own magic for our families and ourselves each and every night. I have always known that creating and sharing meals is important, and it is wonderful to know that the curators at the Smithsonian agree and have honored one of America’s most influential cooks through this exhibit.

Here is one of my favorite quotes from Julia’s infinite wisdom…

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Out on the town in the hometown!

2008-12-08T22:58:00.000-08:00

The Holiday Entertaining tour has brought me back home to Chicago! It was such a thrill to be on the NBC affiliate on my home turf. The night before the show I used my per diem (talk about Budget Diva!) to take my parents out to dinner in my hometown of Libertyville, IL. Our favorite restaurant in town is a wonderful place called 545 North. (If you are ever around it is located at 545 North Milwaukee Avenue!) We love to support the local businesses and this restaurant never disappoints.

All three of us started with the soup of the day – Cream of Mushroom. It was so out of this world we all had to resist licking the bottom of the bowl. (We all love mushroom soup in my family, so I added my version below.) For our main dish my Dad ordered the pork tenderloin while my mom and I enjoyed the Arctic Char. Everything was perfectly cooked and the flavors were so dynamic, it was just fantastic.

For dessert our server surprised us with a generous slice of Chocolate Mousse Pie to share. Isn’t it amazing how you can be so full after a wonderful meal and then suddenly have room for dessert? Hmm, maybe it’s just me ;)

Wild Mushroom and Leek Soup

Fresh wild mushrooms, leeks and celery flavor this soup nicely. Dry sherry and chicken broth also add great flavor.

4 tablespoons unsalted butter
1/2 cup diced leek, white part only
1/2 cup diced celery
1/2 cup peeled and diced potato
4 cups mixed fresh wild mushrooms, cepes, chanterelles, shiitake, etc.
2 cups chicken broth
1/4 cup dry sherry
3/4 cup half and half
Salt and white pepper to taste
Garnish:
Snipped chives
Small pieces wild mushrooms

Melt butter in a large saucepan over medium high heat. Add leeks, celery, and potato then saute 3 minutes. Stir in mushrooms and cook another 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 15 minutes, or until vegetables are tender. Remove lid and set soup aside to cool 5-8 minutes. Using an immersion blender, blend until vegetables are smooth, or place soup in blender and blend until smooth. Return mixture to pan over medium heat. Stir in sherry and half and half. Add salt and white pepper to taste. Heat until soup is very hot, stirring constantly. To serve, ladle soup into bowls. Sprinkle snipped chives over soup and top with small pieces of wild mushrooms. Serve immediately.

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San Francisco Video Blog

2008-11-29T15:55:00.000-08:00

On my last day in this city I love so much, I decided to do a video homage to the culinary delights of San Francisco!

Keep your eyes peeled for...

- Crab Louis Salad on Fisherman's Wharf
- San Francisco Sourdough Bread
- Ghirardelli Chocolate
- The Buena Vista, home of Irish Coffee

Black Friday Power Breakfast

2008-11-27T15:49:00.000-08:00

It’s no secret that Thanksgiving is actually two holidays. One with turkey and one with shopping! My mom, my sister and I love to get up early on Black Friday and hunt for deals. The crowds or packed parking lots never really bothered us, it was always just a fun girls day out and a way to kick off the Christmas season.

If you are planning on hitting those 5 AM door buster sales, I recommend jumpstarting your morning with a hearty power breakfast to get you through a long day of shopping. With this recipe for slow cooker oatmeal, you simply add all your ingredients the night before and wake up to a hot breakfast in the morning. Plus, it is a healthy way start the day after all the Thanksgiving indulgences!

Overnight Oatmeal

8 cups water
2 cups steel-cut oats, like McCann's in the tin. It has to be this nugget-type of oatmeal and NOT the flakes.
1/3 cup dried cranberries, blueberries, or your favorite
1/3 cup dried apricots, chopped, or raisins, or other favorite
1/4 teaspoon salt, or to taste
any spices you like or it can be plain. I like cinnamon!

Combine all ingredients in a 5 to 6- quart slow cooker. Turn heat to low. Put on the lid and cook until the oats are tender and creamy, about 7-8 hours. Makes 8 servings, about 1 cup each. I also love tossing in some toasted nuts or flaxseed to the cooked oatmeal.

Here, I made my oatmeal with dried figs and dates. I topped it with a handful of toasted hazelnuts and a drizzle of honey. This is what I happened to have in my pantry, but the possibilities are endless!

Other possible combinations:
-dried mango and pineapple topped with a sprinkle of shredded coconut
-dried apples and raisins with a dash of nutmeg and topped with pecans or walnuts
-dried blueberries and cranberries and a swirl of lingonberry jam before serving

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Ice Cream for Dinner

2008-11-25T15:40:00.000-08:00

I remember one time discussing dinner plans with my mom and grandma as we sat around the kitchen table deciding what to cook. After tossing around a few ideas my grandma just said, "I would just like to have ice cream for dinner." And hey, when you're 88 you are entitled to it!

Tonight we made one of her favorite recipes for a decadent hot fudge sauce. It is absolutely divine and a hint of malted milk powder makes it unique.

Grandma's Favorite Hot Fudge Sauce

2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
3/4 cup whipping cream
1/2 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon vanilla

Combine sugar, cocoa powder, malted milk powder, whipping cream and corn syrup in a saucepan. Stir over medium heat until sugar has dissolved. Turn heat to low, bring to a simmer, and cook stirring constantly, for 4 minutes. Remove from heat then stir in butter and vanilla. Serve warm over ice cream. Sauce can be made ahead of time and reheated over low heat. Serves 8-10.

My Grandma is an admitted ice cream fanatic. This is her favorite hot fudge sauce to serve over vanilla or coffee ice cream. The malted milk powder is a delicious twist and it reminds her of her favorite Ovaltine flavor back when she was young. It is also my favorite, so the flavors are timeless.

Mmm...now that looks like dinner to me!

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Learning the Science of Sourdough in San Francisco

2008-11-24T15:24:00.000-08:00

Today I am traveling again, but this time for pleasure! This year my mom’s side of the family is all congregating at my grandma’s house just outside San Francisco. I have been coming here for as long as I can remember, but the sight of the Golden Gate Bridge or the smells of Fisherman’s Wharf still excite me every time.

My mom has three brothers and her oldest brother, my Uncle Paul, has flown the furthest to be with us on this Thanksgiving. He lives all the way in the South Pacific in the Kingdom of Tonga! He lived most of his adult life in the San Francisco area, but after retiring as a paramedic, he decided to move to this tiny island kingdom. The one thing he could not leave behind was his favorite, worn out cookbook filled with his favorite San Francisco sourdough recipes! He has been feeding and developing his own starter for quite a while, and now he is going to treat us with countless goodies!

A day in the life of Sourdough...

The starter:

Ingredients:

1/2 cup warm water
1 package active dry yeast
2 cups warm water
2 cups flour

Directions:

Combine 1/2 cup water (85-90 degrees) with yeast in a small glass or plastic bowl. Let stand for 5 minutes or until foamy. In a glass or plastic bowl, use a wooden or plastic spoon to mix dissolved yeast mixture with 2 cups of warm water and flour. Cover container with plastic wrap and place in a warm, draft-free area for 24 hours. Stir at least twice during this time period. Starter should be slightly bubbly and give off a delicious sour, yeasty aroma. The consistency will be that of a light pancake batter. Cover container and let stand in refrigerator for 24 hours before using.

This recipe will make your sourdough starter, and from this starter you will create your sourdough batter. The leftover starter may be continuously fed for months and years. Like a fine red wine, it just gets better with age.

Proofing the batter the night before:

(look at those bubbles...it's alive!)

Some of the sourdough starter is added to additional flour and water. The amount needed for the desired recipe is removed and the rest is chilled for later use.

1 1/2 cups Sourdough starter
1 1/2 cups flour
1 cup warm water (85 degrees)

Remove sourdough starter from your refrigerator and allow to come to room temperature. Measure out 1 1/2 cups of the starter into a warm 2-quart bowl. (Return remaining starter to refrigerator.) Add the 1 1/2 cups flour and the 1 cup of water; mix well. Since all flours are different, add only enough water to make a batter the consistency of a light pancake batter. Cover bowl lightly to prevent drying and let sourdough batter stand or "proof" for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent sour odor. After proofing, measure out the amount called for in the recipe and return remaining batter to the starter pot. Stir and refrigerate.

Sourdough batter is the basic ingredient in all sourdough recipes. It must be made approximately 8-12 hours before use.

Mmmm...Pancakes! Get 'em while they're hot!

The sourdough batter adds flavor to these pancakes made also with milk, eggs and melted butter.

2 cups proofed sourdough batter
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1 cup milk
3 eggs
1/4 cup butter, melted

Prepare sourdough batter 8-12 hours before making pancakes. Sift together flour, sugar, salt, baking soda and baking powder. Beat milk and eggs together. Mix dry and wet ingredients together and let rest for 10 minutes. Gently mix melted butter into pancake batter. Cook pancakes on a lightly oiled hot griddle. Flip when several bubbles form on top of pancakes.

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Quick and Easy Edible Holiday Gifts

2008-11-22T15:19:00.000-08:00

This time of year when we start making our holiday gift lists, it can be a bit overwhelming especially at a time when budgets are tight. I love to make edible gifts for many of the special people in my life. This afternoon I have an appointment with my hairdresser and I wanted to take him a little extra “thank you” for the holidays. This recipe was perfect because it looks impressive, sounds fancy and yet it is a super easy no-bake treat! I like to make a few batches and wrap them up in some pretty cellophane and tie it up in a nice bow.

GINGER CHOCOLATE PUMPKIN TRUFFLES

Here is a sweet treat that requires no baking, is easy enough to make with kids, and is sophisticated enough to enjoy at a holiday dinner party! Makes 48 truffles.

2 ½ cups crushed ginger snaps (about 12 ounces)
1 cup ground, toasted almonds
2 teaspoons ground cinnamon
½ cup powdered sugar, sifted
1 cup semi sweet chocolate chips, melted (one minute in the microwave)
½ cup pumpkin puree
¼ cup coffee liqueur

1) Separately, pulse ginger snaps and chilled, toasted almonds until finely ground in a food processor.
2) Combine ground ginger snaps and almonds, cinnamon and ½ cup of the powdered sugar in a medium-sized bowl. With a rubber spatula, blend in the melted chocolate, pumpkin and coffee liqueur. Let stand 10 minutes to firm up.
3) Shape mixture into 1-inch balls, place on wax paper-lined platter and refrigerate until firmed, about 20 minutes.
4) Garnish with chopped, toasted almonds just before serving.

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Bizcochitos in Albuquerque

2008-11-20T15:12:00.000-08:00

It’s a new day and a new city! Today I am in Albuquerque and I absolutely love it! I was lucky enough to get in town early and the historic Old Town is within walking distance of my hotel. It was so wonderful just strolling through the crisp autumn air (who knew it could get so chilly out here?!) and browsing the quaint shops and galleries.

When I checked into my hotel, I was offered a delicious treat. Imagine a snickerdoodle cookie, with a hint of anise. It was amazing! They are called “Biscochito” cookies and in 1989 became the official state cookies of New Mexico. An act that made New Mexico the first state in the union to have an official cookie! In fact, the recipe is traditionally served around the Christmas holidays, so here is a recipe that you can try this season!

Bizcochitos

2 cups shortening
1 1/3 cup sugar
1 Tablespoon anise seed
2 egg yolks, slightly beaten
1/2 to 1 cup water
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
TOPPING
1/4 cup sugar
1 Tablespoon cinnamon

Preheat oven to 350 degrees F.

In a large mixing bowl using an electric mixer, cream shortening with 1-1/3 cups sugar and anise seed. Blend in the egg yolks and then 1/2 cup water.

In another bowl, stir together the flour, baking powder, and salt until thoroughly combined. Gradually add this to the shortening mixture and mix well. Add up to 1/2 cup more water, if needed, to make the dough hold together.

On a floured board or a large piece of wax paper, roll out the dough 1/4 inch thick and cut into shapes with cookie cutters.

For topping, in a wide bowl, thoroughly mix the 1/4 cup sugar and the cinnamon and, one at a time, dip tops of cookies in it.

Place cookies, sugar side up, on an ungreased baking sheet. Bake for 8 to 10 minutes or until bottoms are golden.

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Fried Ravioli in St. Louis!

2008-11-12T14:59:00.000-08:00

Today I find myself in St. Louis, the gateway to the west, and with a little extra time in my schedule I decided to be a tourist. My hotel was right at the foot of the Gateway Arch and I just had to go to the top! The views were spectacular and it was fun to ride in the impossibly tiny, space age like elevator pods that navigate the curves all the way up.

One of the sponsors for this media tour is Buitoni fresh pasta and for my segment I prepare some of their delicious four cheese ravioli. This dish is particularly relevant here in St. Louis as they are known for their Fried Ravioli! I had to taste it for myself so I ordered it on the hotel’s restaurant. Now, can you really go wrong here? Ravioli is good, fried things are awesome, dipping into marinara sauce is delicious. All that and dining with a view of the arch! Here is a recipe if you want to try it at home:

St. Louis Fried Ravioli

Ingredients:
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

Directions:
1) Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2) In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3) In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

The segment for “Great Day St. Louis” was awesome and the anchor was so wonderful.

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Award-Winning Recipe: Better Homes and Gardens

2008-10-18T14:56:00.000-07:00

ROSEMARY-SCENTED LEMON CURD AND MASCARPONE SANDWICH COOKIES

$5,000 Category Winner: Better Homes and Gardens "Your Best Recipe Contest"

Cookies:

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons minced fresh rosemary
2 teaspoons grated fresh lemon rind
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

2/3 cup jarred lemon curd
2/3 cup mascarpone cheese

Garnish: 1-1/2 Tablespoons confectioner's sugar
Fresh rosemary sprigs & lemon wedges (optional)

1. Heat oven to 400 degrees. For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl. Beat at medium speed until creamy, about 2 minutes. Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart. Flatten cookies to about 1/4-inch thickness. Bake for 8-9 minutes or until golden on edges. Cool 1 minute before removing to cooling rack. Cool completely.
3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd. Spread the other flat sides of remaining cookies with about 1-1/2 teaspoons of mascarpone. Sandwich cookies together, with one lemon side and one mascarpone side. Dust rounded top of cookie with powdered sugar. Chill cookies at least 1/2 hour, or overnight, if desired. Serve cookies chilled. Refrigerate any leftovers. To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired. Makes 21 sandwich cookies.

Award-Winning Recipe: 39th Pillsbury Bake-Off

2000-04-18T14:46:00.000-07:00

SMOKY SOUTHWESTERN SHEPARD'S PIE

Recipe featured on the cover of the 39th Pillsbury Bake-Off Cookbook

1 1/2 lb. lean ground beef round
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed potato flakes
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Mexican cheese blend
1 (10-oz.) can enchilada sauce
1 to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges

Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

Serving size: 6 servings

Award-Winning Recipe: 35th Pillsbury Bake-Off

1992-02-18T14:41:00.000-08:00

RASPBERRY FILLED APRICOT CAKE

$2,000 winning recipe from 35th Pillsbury Bake-Off

CAKE:
1 (1 lb. 2.25-oz.) pkg. pudding included Yellow cake mix
1 1/3 cups apricot nectar
2 eggs
FILLING:
1 cup raspberry spreadable fruit or jam
FROSTING:
1 1oz sugar free vanilla instant pudding mix
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8oz frozen light whipped topping thawed
3 Tablespoons coconut, toasted

Heat oven to 350 F. Lightly grease and flour two 9-or 8-inch round cake pans.
In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pans.
Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.
Cool completely.
To assemble cake, slice each cake layer in half horizontally to make 4 layers.
Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.
Repeat 2nd & 3rd layers with fruit.
Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.
Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.
Sprinkle top with toasted coconut.
Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.