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?"
Print this post
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!
Print this post
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.
Print this post
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.)
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.
Print this post
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?!
Print this post
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. 
Print this post
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"
Print this post
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.
Print this post
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?
Print this post
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 :)
Print this post
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!
Print this post
