The Budget Diva Goes Organic

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

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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The Loss of a Legend

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

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

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.

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!

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

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 Empanada Squares - A Million Dollar Recipe!?

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.

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

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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