Morton's The Steakhouse is designating Friday, April 16 as CPA Appreciation Day and offering certified public accountants the chance to "file" for a complementary Steak and Seafood Dinner for Two. The dinner will be awarded to one lucky CPA and a guest to celebrate the end of tax season.
The CPA Appreciation Day dinner consists of filet mignon; choice of Morton's jumbo lump crab cake, colossal shrimp Alexander or broiled sea scallops; one signature potato; one fresh vegetable; choice of Caesar salad or Morton's salad; and choice of Morton's Legendary Hot Chocolate Cake or key lime pie.
CPAs may enter to win by calling Morton's at (513) 621-3111 before April 14. On Tax Day, April 15, a CPA in Greater Cincinnati will be randomly selected and notified by phone. At that time, the CPA may make reservations for any time on April 16 to enjoy their winnings. (NOTE: The winner must show one of the following as proof of licensure: state-issued certificate, business card that has the CPA title on it, or CPA license card.)
Jeff Bueche, Morton's general manager, said, "Millions of Americans rush to file tax returns by the April 15 deadline, but it's hard-working CPAs who make it happen. This is a way for Morton's The Steakhouse to provide a special reward for those unsung heroes of the tax season-certified public accountants."
Morton's The Steakhouse is located at 441 Vine Street in Carew Tower at Fountain Square, is open daily for dinner from 5:30 p.m. until 11 p.m. Monday through Saturday and 5 p.m until 10 p.m. on Sundays. Bar 12●21 is open daily at 5 p.m. For reservations, guests should call (513) 621-3111. Guests are also invited to visit www.mortons.com to make on-line reservations or view the full Morton's menu.
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Buca di Beppo introduces Colossal Brownie Sundae and new drinks
What’s the definition of decadent? How about a dessert that consists of 30oz of creamy gelato, one square foot of rich brownie, topped with whipped-cream, caramel, cherries and served in a 48oz martini glass? Incidentally that’s also the definition of Buca di Beppo’s new Colossal Brownie Sundae that debuted on Buca menus coast-to-coast.
Meant to be shared – of course! – the Colossal Brownie Sundae features 12 mouthwatering chunks of freshly-baked chocolate brownies tucked between six giant scoops of vanilla bean and chocolate gelato. Generous drizzles of chocolate and caramel sauces top this tasty creation which would not be complete without the traditional toppings of whipped cream and a fresh cherry on top.
In addition to the Colossal Brownie Sundae, the Italian eatery has also added two tasty twists to the drink menu. The Buca di Beppo Sangria is a refreshing blend of Barefoot Merlot and brandy, fused with fresh orange juice and simple syrup. Served over ice, sliced orange and lime complete this cool cocktail.
The Wildberry Mojito mixes wildberry flavors, Bacardi Razz, mint and lime. Sierra Mist delivers the refreshing fizzle to this exciting combination of fun flavors that is garnished with fresh raspberries.
Meant to be shared – of course! – the Colossal Brownie Sundae features 12 mouthwatering chunks of freshly-baked chocolate brownies tucked between six giant scoops of vanilla bean and chocolate gelato. Generous drizzles of chocolate and caramel sauces top this tasty creation which would not be complete without the traditional toppings of whipped cream and a fresh cherry on top.
In addition to the Colossal Brownie Sundae, the Italian eatery has also added two tasty twists to the drink menu. The Buca di Beppo Sangria is a refreshing blend of Barefoot Merlot and brandy, fused with fresh orange juice and simple syrup. Served over ice, sliced orange and lime complete this cool cocktail.
The Wildberry Mojito mixes wildberry flavors, Bacardi Razz, mint and lime. Sierra Mist delivers the refreshing fizzle to this exciting combination of fun flavors that is garnished with fresh raspberries.
Monday, March 29, 2010
Newport: Gangsters & Grub Progressive Dinner
WHAT: Gangsters & Grub Progressive Dinner Party enjoy appetizers at one restaurant, an entrée at another and dessert at a third with samplings from the award winning Newport Gangster Tour as you walk between the restaurants.
More information at www.gangstersandgrub.com
WHERE: Newport Downtown — Participating Restaurants: Pompilio’s,Gangster’s Piano Bar, Mokka & the Sunset Bar & Grill, York Street Café, The Green Derby and Detroit Joe’s
WHEN: Thursday, April 29, 2010
Appetizers begin at 6:00 and 7:30 p.m.
TICKETS: Tickets are $35 and will be available for purchase at
http://newportgangsters.com/tickets.html
The $35 ticket price will cover non-alcoholic drinks and gratuity at each location.
Free Parking with ticket purchase!
Dinner groups are pre-set:
Group 1: 6:00 PM Start
York Street Café - Appetizers
The Green Derby - Entree
Detroit Joe’s - Desert
Group 2: 7:30 PM Start
Pompilio’s - Appetizer
Gangster’s Piano Bar - Entree
Mokka & the Sunset Bar & Grill - Desert
More information at www.gangstersandgrub.com
WHERE: Newport Downtown — Participating Restaurants: Pompilio’s,Gangster’s Piano Bar, Mokka & the Sunset Bar & Grill, York Street Café, The Green Derby and Detroit Joe’s
WHEN: Thursday, April 29, 2010
Appetizers begin at 6:00 and 7:30 p.m.
TICKETS: Tickets are $35 and will be available for purchase at
http://newportgangsters.com/tickets.html
The $35 ticket price will cover non-alcoholic drinks and gratuity at each location.
Free Parking with ticket purchase!
Dinner groups are pre-set:
Group 1: 6:00 PM Start
York Street Café - Appetizers
The Green Derby - Entree
Detroit Joe’s - Desert
Group 2: 7:30 PM Start
Pompilio’s - Appetizer
Gangster’s Piano Bar - Entree
Mokka & the Sunset Bar & Grill - Desert
Sunday, March 28, 2010
Autumn Wine Tours in Provence
Visiting Provence during the wine harvest is a magical time to be in Southern France and Wine Lovers Tours is Offering 2 different tours in October. The Rhone Valley is a paradise for red wine lovers, where the Syrah grape reigns supreme. It is also home to some of the best cuisine in France. Visiting this area at any time of the year is a treat but during harvest it's especially magical.
We can also thank Peter Mayle for our infatuation with Provence. After writing A Year in Provence and Toujours Provence, Peter inspired many Americans to discover this gorgeous area. In our humble opinion this is France at its best; if there are any naysayers about France, this area will convince them to become a francophile. The cuisine, the warmth of the people, the culture and the outstanding wines combine to make any visit here so memorable.
Wine Lovers Tours is offering 2 opportunities this Autumn: the first is 'The Rhone Valley: Home of Serious Syrah' October 6-October 14. The focus here is from Lyon to Avignon and besides Chateauneuf-du-Pape there will be visits to rising stars such as Gigondas, Vacqueyras and Tavel as well as the famous towns in the Northern Rhone. The tour will spend 1 night in Lyon and 3 nights in Tain L'Hermitage before traveling to Avignon. For more information, visit www.wineloverstours.com/wine-tour-rhone-france-2010.html
The second is 'A Week in Provence and the Languedoc' October 14-October 22. Aix-en-Provence is a superb base to explore the heart of Mayle territory before moving to the Montpellier area, in the heart of the Languedoc. The Languedoc is famous for its garrigue landscape which even permeates the aromas of its wines. Cultural visits in this area will include the medieval town of La Couvertoirade and the Roquefort cheese caves. For more information on this tour, visit www.wineloverstours.com/wine-tour-provence-france-2010.html
Each tour includes gourmet dinners or lunch each day and VIP winery and cultural visits and each costs $3399 with a $100 discount for doing both tours. All participants in either tour will receive a copy of their choice of Peter Mayle's Provence books.
For more information about the upcoming Autumn 2010 food and wine tours of Provence, visit www.wineloverstours.com
About Wine Lovers Tours
Vin Marottoli of Wine Lovers Tours has over 28 years experience organizing and leading tours to the world's most popular wine destinations. Vin has a Ph.D. in French and is also fluent in Spanish and Italian.
Contact Information:
phone 203-469-4218 email wineluvint@aol.com
We can also thank Peter Mayle for our infatuation with Provence. After writing A Year in Provence and Toujours Provence, Peter inspired many Americans to discover this gorgeous area. In our humble opinion this is France at its best; if there are any naysayers about France, this area will convince them to become a francophile. The cuisine, the warmth of the people, the culture and the outstanding wines combine to make any visit here so memorable.
Wine Lovers Tours is offering 2 opportunities this Autumn: the first is 'The Rhone Valley: Home of Serious Syrah' October 6-October 14. The focus here is from Lyon to Avignon and besides Chateauneuf-du-Pape there will be visits to rising stars such as Gigondas, Vacqueyras and Tavel as well as the famous towns in the Northern Rhone. The tour will spend 1 night in Lyon and 3 nights in Tain L'Hermitage before traveling to Avignon. For more information, visit www.wineloverstours.com/wine-tour-rhone-france-2010.html
The second is 'A Week in Provence and the Languedoc' October 14-October 22. Aix-en-Provence is a superb base to explore the heart of Mayle territory before moving to the Montpellier area, in the heart of the Languedoc. The Languedoc is famous for its garrigue landscape which even permeates the aromas of its wines. Cultural visits in this area will include the medieval town of La Couvertoirade and the Roquefort cheese caves. For more information on this tour, visit www.wineloverstours.com/wine-tour-provence-france-2010.html
Each tour includes gourmet dinners or lunch each day and VIP winery and cultural visits and each costs $3399 with a $100 discount for doing both tours. All participants in either tour will receive a copy of their choice of Peter Mayle's Provence books.
For more information about the upcoming Autumn 2010 food and wine tours of Provence, visit www.wineloverstours.com
About Wine Lovers Tours
Vin Marottoli of Wine Lovers Tours has over 28 years experience organizing and leading tours to the world's most popular wine destinations. Vin has a Ph.D. in French and is also fluent in Spanish and Italian.
Contact Information:
phone 203-469-4218 email wineluvint@aol.com
Friday, March 26, 2010
Digging up Dinner: Get in on the growing trend and raise your own veggies
Acrossthe country this spring, more Americans will be cutting out sections of lawn, retiring flower beds, building raised vegetable beds and turning their spare time over to gardening. Many of them will be first-timers, inspired to try their hand at tilling the soil for economic reasons as well as the many benefits gardening offers.
In addition to pruning your grocery bill, raising your own veggies offers the benefits of freshness, flavor, convenience, healthful exercise, socialization opportunities and the ability to have more control over what your family eats.
So if you’re ready to try your hand at picking your own produce this year, roll up your sleeves, dig in, and arm yourself with this helpful advice from the experts at Bonnie Plants:
*Pick your plot: Most vegetables thrive when they get plenty of sun, so pick a plot that gets at least six to eight hours of direct sun every day. It’s OK to plant leafy greens like lettuce and spinach in shadier spots, but get them in the ground early in the cooler part of the season. Tomatoes, peppers, cucumbers and squash will do best in the hotter months.
*Think outside of the box planter: Get creative with space. You don’t need a huge yard to plant a veggie patch. Try planting lettuce under tomato vines, or mix veggies into flower beds among the bright blooms.
*Give veggies a raise: Try raised beds, they’re quicker than planning out a plot. Raised beds will enable you to use near-perfect soil, better organize your garden, improve drainage and provide easier access for maintenance. Time saving tip: Use transplants instead of seeds.
*Feed natural plant food: Since one of the reasons for growing your own vegetables is to control exactly what your family consumes, be sure to use all-natural, safe products in your gardens like Bonnie Plant Food, which is derived from oilseed extract such as soybean seed extract. Research shows plants are healthier and more vigorous using organically based foods, rather than chemical based options.
*Water Wisely: One inch of water weekly is adequate for most vegetables. Soaker hoses or drip systems deliver water efficiently and keep foliage dry, fending off leaf diseases.
Pick your Produce: Be sure to pick the right plants. To maximize your grocery savings and ensure successful gardening – choose vegetable and herb plants that are easy to grow, useful in a variety of dishes, and produce high yields throughout the season. Some sure-fire winners include:
* Tomatoes – The most popular home-garden vegetable in America, tomatoes are hard to beat in terms of taste, health benefits and versatility. Bonnie Original Tomato can easily yield 50 pounds of tomatoes.
* Yellow squash and zucchini – Although their growing season is shorter than tomatoes, squash are very productive. You’ll pick them every day once the season starts.
* Lettuce – As long as the weather is mild, leaf lettuce will keep on producing. If you eat lots of salad, growing your own lettuce can save you lots of money.
* Cucumbers – Grown in a cage or on a trellis, a single cucumber plant can produce 5 to 10 cukes. You can get two or three plants on a cage that is just 18 inches in diameter and 4 feet high, so that’s a yield of 15 to 30 cucumbers from a slice of ground no bigger than an end table.
* Specialty peppers – Price specialty peppers like jalapeno, or even regular chili peppers in the grocery store and you’ll be inspired to try growing your own. Hot peppers are especially high yielding and productive in areas with a long, hot summer.
* Herbs – Expensive in the grocery store, fresh herbs are easy and economical to grow. Plant one each of sage, rosemary, mint, thyme and chives, and at least three plants of basil. There are several varieties of basil. Good choices from Bonnie Plants are Sweet, Cinnamon, Thai and Boxwood basil, each with a unique taste.
Bonnie Plants offers a wide selection of vegetables and herbs in eco-friendly, biodegradable pots; just tear off the bottom of the pot and stick it in the soil. Biodegradable pots not only protect varieties from transplant shock, they save tons of plastic pots from entering landfills. For more gardening advice and tips visit www.bonnieplants.com
In addition to pruning your grocery bill, raising your own veggies offers the benefits of freshness, flavor, convenience, healthful exercise, socialization opportunities and the ability to have more control over what your family eats.
So if you’re ready to try your hand at picking your own produce this year, roll up your sleeves, dig in, and arm yourself with this helpful advice from the experts at Bonnie Plants:
*Pick your plot: Most vegetables thrive when they get plenty of sun, so pick a plot that gets at least six to eight hours of direct sun every day. It’s OK to plant leafy greens like lettuce and spinach in shadier spots, but get them in the ground early in the cooler part of the season. Tomatoes, peppers, cucumbers and squash will do best in the hotter months.
*Think outside of the box planter: Get creative with space. You don’t need a huge yard to plant a veggie patch. Try planting lettuce under tomato vines, or mix veggies into flower beds among the bright blooms.
*Give veggies a raise: Try raised beds, they’re quicker than planning out a plot. Raised beds will enable you to use near-perfect soil, better organize your garden, improve drainage and provide easier access for maintenance. Time saving tip: Use transplants instead of seeds.
*Feed natural plant food: Since one of the reasons for growing your own vegetables is to control exactly what your family consumes, be sure to use all-natural, safe products in your gardens like Bonnie Plant Food, which is derived from oilseed extract such as soybean seed extract. Research shows plants are healthier and more vigorous using organically based foods, rather than chemical based options.
*Water Wisely: One inch of water weekly is adequate for most vegetables. Soaker hoses or drip systems deliver water efficiently and keep foliage dry, fending off leaf diseases.
Pick your Produce: Be sure to pick the right plants. To maximize your grocery savings and ensure successful gardening – choose vegetable and herb plants that are easy to grow, useful in a variety of dishes, and produce high yields throughout the season. Some sure-fire winners include:
* Tomatoes – The most popular home-garden vegetable in America, tomatoes are hard to beat in terms of taste, health benefits and versatility. Bonnie Original Tomato can easily yield 50 pounds of tomatoes.
* Yellow squash and zucchini – Although their growing season is shorter than tomatoes, squash are very productive. You’ll pick them every day once the season starts.
* Lettuce – As long as the weather is mild, leaf lettuce will keep on producing. If you eat lots of salad, growing your own lettuce can save you lots of money.
* Cucumbers – Grown in a cage or on a trellis, a single cucumber plant can produce 5 to 10 cukes. You can get two or three plants on a cage that is just 18 inches in diameter and 4 feet high, so that’s a yield of 15 to 30 cucumbers from a slice of ground no bigger than an end table.
* Specialty peppers – Price specialty peppers like jalapeno, or even regular chili peppers in the grocery store and you’ll be inspired to try growing your own. Hot peppers are especially high yielding and productive in areas with a long, hot summer.
* Herbs – Expensive in the grocery store, fresh herbs are easy and economical to grow. Plant one each of sage, rosemary, mint, thyme and chives, and at least three plants of basil. There are several varieties of basil. Good choices from Bonnie Plants are Sweet, Cinnamon, Thai and Boxwood basil, each with a unique taste.
Bonnie Plants offers a wide selection of vegetables and herbs in eco-friendly, biodegradable pots; just tear off the bottom of the pot and stick it in the soil. Biodegradable pots not only protect varieties from transplant shock, they save tons of plastic pots from entering landfills. For more gardening advice and tips visit www.bonnieplants.com
Thursday, March 25, 2010
Perfect Pinch Shakes Up Dinner with Personalized Menu Planning
Feeling the need to dine and dish with family and friends? Looking for a little sizzle with international flair? McCormick will help you easily explore new flavors that mirror your mood with the new interactive Perfect Pinch Meal Composer, complete with almost 100 recipes for any night of the week.
The flavorful foundation for all of these recipes is new McCormick Perfect Pinch Seasoning Blends – 18 expertly-blended varieties from Salad Supreme to Roasted Garlic and Bell Pepper. The line-up also offers five delicious salt-free options, including Salt Free Garlic & Herb.
“Sometimes all people need is a little inspiration and variety to help get dinner on the table,” says Kevan Vetter, Executive Chef at McCormick. “With Perfect Pinch, the convenience of perfectly blended flavor profiles is a simple way to spark creativity in the kitchen.”
Whether looking to warm up a Sunday night with a comforting dish, like Garlic and Herb Lemon Chicken, or craving a quick and easy seafood dinner, like Cajun Shrimp, new Perfect Pinch Seasoning Blends are a simple way to add delicious flavors to every meal.
To use the Meal Composer, McCormick’s version of “Menu Math”, first determine your “Recipe Personality,” and then pick a main ingredient like beef, seafood or vegetables. From and one of the 18 Perfect Pinch varieties to create a flavorful meal in no time.
Look for Perfect Pinch Seasoning Blends in the spice aisle of supermarkets nationwide. Visit perfectpinch.com to use the Meal Composer and get inspired—it’s easy, interactive and fun.
The flavorful foundation for all of these recipes is new McCormick Perfect Pinch Seasoning Blends – 18 expertly-blended varieties from Salad Supreme to Roasted Garlic and Bell Pepper. The line-up also offers five delicious salt-free options, including Salt Free Garlic & Herb.
“Sometimes all people need is a little inspiration and variety to help get dinner on the table,” says Kevan Vetter, Executive Chef at McCormick. “With Perfect Pinch, the convenience of perfectly blended flavor profiles is a simple way to spark creativity in the kitchen.”
Whether looking to warm up a Sunday night with a comforting dish, like Garlic and Herb Lemon Chicken, or craving a quick and easy seafood dinner, like Cajun Shrimp, new Perfect Pinch Seasoning Blends are a simple way to add delicious flavors to every meal.
To use the Meal Composer, McCormick’s version of “Menu Math”, first determine your “Recipe Personality,” and then pick a main ingredient like beef, seafood or vegetables. From and one of the 18 Perfect Pinch varieties to create a flavorful meal in no time.
Look for Perfect Pinch Seasoning Blends in the spice aisle of supermarkets nationwide. Visit perfectpinch.com to use the Meal Composer and get inspired—it’s easy, interactive and fun.
Tuesday, March 23, 2010
EL AL Airlines Prepares for Passover with Food Facts and Additional Recipes
In anticipation of Passover, EL AL, Israel’s national airline has begun planning for the holiday. All EL AL aircraft, every EL AL kitchen, as well as all catering equipment will undergo a thorough cleaning and rabbinical inspection. Worldwide, EL AL is the only airline that specially prepares every meal Kosher for Passover, in accordance with Jewish dietary laws. To accommodate the 15% increase in passenger traffic (compared to the same holiday period last year), EL AL is adding four jumbo 747-400 nonstop flights from New York (JFK/Newark), which is in addition to the regular schedule of 33 nonstops from the U.S.A. every week.
More than 650 pounds of gefilte fish, 400 pounds of smoked salmon, 28 gallons of horseradish, 325 pounds of smoked trout, 275 pounds of kosher for Passover assorted chocolates and more than 45,500 packages of individually wrapped matzo will be served on EL AL nonstop flights from New York (JFK/Newark). The same special holiday kashrut preparations will take place on nonstop EL AL flights departing from Los Angeles and Ben Gurion Airport in Israel to every destination worldwide. All EL AL meals are freshly prepared and only the finest healthiest ingredients are used.
On every EL AL flight during the holiday all beverages, including wine, are complimentary and Kosher for Passover. In keeping with the Passover laws, beer and whiskey, which contain grain, are removed from all flights. Matzo instead of any bread products is served with every meal. Roasted almonds and dried fruit are healthy snacks. And, EL AL uses only new and disposable dishes, glassware, and cutlery.
EL AL passengers flying from New York (JFK/Newark) in economy class during the holiday are offered an entrée choice of delicious citrus chicken with mashed potatoes & carrots or Salisbury steak with gravy, mashed potatoes & carrots paired with a grilled eggplant salad, potato salad or cabbage salad. Desserts include either delectable apricot cake or a savory raspberry cake. For breakfast, there is a choice of an herb omelet with roasted potatoes or a healthy fruit salad and yogurt paired with an assorted cookie tray.
In Platinum Business Class, there is a choice of dinner entrées: an herb roasted spring chicken breast, beef stew with sautéed mushroom sauce, or a fresh Mediterranean roasted cod fillet. All meals are served with mashed potatoes and seasonal vegetables. Appetizers include a fennel citrus salad with smoked salmon and a horseradish dressing as well as a fresh tossed salad with a honey lemon vinaigrette dressing. For dessert, travelers can indulge in a freshly baked selection of cakes as well as chocolate pralines and fresh sliced fruit. The revitalizing breakfast includes a choice of an herb omelet with roasted potatoes or a carrot raisin and apple salad. Business Class passengers are also served a variety of cheeses accompanied by assorted yogurts and fresh cakes.
First Class passengers can select specially made entrées including grilled chicken thigh with fresh herbs, sliced beef steak with mushroom sauce, and filet of bass with Mediterranean sauce. All are served with fresh vegetables and roasted potatoes. A variety of tasty tapas are offered and include mashed grilled eggplant dip, champignon in a sweet chili sauce, fennel in citrus dressing and matza. The “soup of the day” is a savory cream of sweet potato. A fresh garden salad with balsamic vinaigrette or olive oil and lemon dressing is also served. For the sweet tooth, first class passengers are tempted with assorted freshly baked cakes, chocolate pralines or fresh fruit. A delectable, healthy breakfast selection includes a choice of an herb or plain omelet with assorted yogurts and freshly baked cakes. Herb feta cheese, brie cheese with roasted pepper, gravlax flower, roasted pepper spread and a fresh fruit bowl add to this culinary experience.
Special EL AL Glatt Kosher Regal meals for Passover will also be available on all EL AL flights departing New York (JFK/Newark). As with any special meal, the Regal meals must be ordered at least 24 hours prior to departure by calling your travel agent or EL AL at (800) 223-6700.
Chef Steven Weintraub, Executive Chef of Borenstein Caterers, has worked with some of New York’s finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten before joining Borenstein Caterers in September of 2007. Chef Weintraub freshly prepares all EL AL meals for flights departing New York (JFK/Newark).
EL AL passengers can create a wonderful Passover cuisine at home with the following five recipes from Borenstein Caterers: Cauliflower-Leek Kugel with an Almond-Herb Crust, Leek-Parsley Matzo Balls & Halibut With Carrots, Fennel, Lemon and Garlic.
CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients:
- 2 medium heads cauliflower florets (8 cups)
- 6 tablespoons olive oil, divided
- 3 leeks coarsely chopped, white and pale green parts (4 cups)
- 6 tablespoons unsalted matzo meal
- 3 large eggs
- ½ cup fresh Italian parsley-chopped and divided
- ½ cup fresh dill-chopped and divided
- Salt & pepper to taste
-1/3 cup toasted chopped almonds
Preparation: Preheat oven to 350 F.
Cook cauliflower in a large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with a potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in a small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with a tablespoon of oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining parsley, dill and 2 tablespoons of oil in a medium bowl to blend. Sprinkle evenly over kugel. (Can be made hours ahead. Cover and chill.)
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes before cutting into it.
LEEK- PARELEY MATZO BALLS
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients: Yield 36
- 4 large eggs
- 6 tablespoons margarine
- ½ cup leeks-finely chopped (white & pale green parts only)
- ½ cup Italian parsley-finely copped
- ¼ cup chives-finely chopped
- 1 ¼ cup matzo meal
- ½ cup club soda
- 1 teaspoon salt
- ¼ teaspoon pepper
Preparation:
Melt margarine in skillet over medium heat. Add leeks; sauté 5 minutes. Remove from heat and add parsley and chives.
Whisk eggs in medium bowl until frothy. Whisk in leek mixture, salt and pepper. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
Line baking sheet with plastic wrap. Using wet hands, roll rounded teaspoon of matzo mixture into balls. Place on prepared baking sheet. Chill for 30 minutes.
Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 40 to 60 minutes. Using a slotted spoon, transfer matzo balls to a bowl. (Can be made 2 to 3 days ahead. Cover and chill. Re-warm in your favorite broth or soup)
HALIBUT WITH CARROTS, FENNEL, LEMON & GARLIC--SERVED COLD
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients: Yield 8 pieces
- 1 cup olive oil, divided
- 1 large fennel bulb, halved, sliced thin (reserve tops for garnish)
- 2 large lemons--1 sliced thin, 1 cut into wedges
- 8 halibut fillets, 4 oz each
- 2 medium carrots cut into matchstick size
- 12 ounces cherry tomatoes, halved
- 2 large bunches of fresh thyme sprigs
- 2 garlic cloves, peeled
- ½ cup white wine
Preparation:
Preheat oven to 450. Line large baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon of oil. Scatter sliced fennel in center of foil as a bed for fish. Top fennel with lemon slices, then fish, spacing them slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes and pour wine around fish. Drizzle 3 tablespoons of oil over fish and tomatoes. Top with thyme sprigs. Cover fish with foil overhang and seal to make a packet. Bake fish until opaque in the center, about 12-15 minutes.
Blend remaining olive oil and garlic in a blender until smooth. Add salt and pepper to taste.
Open foil pack. Drizzle blended oil over fish and vegetables. Reseal foil. Let fish cool at room temperature for 1 hour. Chill overnight.
When serving, discard thyme sprigs and garnish fish with lemon wedges and fennel fronds.
About EL AL
Celebrating more than 60 years of service, EL AL, Israel's national airline, offers the most nonstop flights between New York (JFK/Newark) and Israel as well as the only nonstop service from Los Angeles. Worldwide, EL AL flies to more than 40 destinations from Israel and serves dozens of other destinations throughout the world via partnerships with many other carriers (including 22 additional cities in the U.S.A.). Only EL AL has First Class service on nonstop flights between the U.S.A. and Israel. The airline has annual revenues of about $2.1 billion and carries more than 1.9 million passengers every year.
EL AL embodies Israel’s values of innovation and caring and the promise of a genuine Israeli welcome. Your Israel experience begins with EL AL and warm Israeli hospitality. Israeli flight attendants will make you feel at home, the best trained Israeli pilots will take you to and from Israel and passengers enjoy enhanced in-flight dining with freshly prepared healthy meals.
EL AL. It’s not just an airline. It’s Israel.
More than 650 pounds of gefilte fish, 400 pounds of smoked salmon, 28 gallons of horseradish, 325 pounds of smoked trout, 275 pounds of kosher for Passover assorted chocolates and more than 45,500 packages of individually wrapped matzo will be served on EL AL nonstop flights from New York (JFK/Newark). The same special holiday kashrut preparations will take place on nonstop EL AL flights departing from Los Angeles and Ben Gurion Airport in Israel to every destination worldwide. All EL AL meals are freshly prepared and only the finest healthiest ingredients are used.
On every EL AL flight during the holiday all beverages, including wine, are complimentary and Kosher for Passover. In keeping with the Passover laws, beer and whiskey, which contain grain, are removed from all flights. Matzo instead of any bread products is served with every meal. Roasted almonds and dried fruit are healthy snacks. And, EL AL uses only new and disposable dishes, glassware, and cutlery.
EL AL passengers flying from New York (JFK/Newark) in economy class during the holiday are offered an entrée choice of delicious citrus chicken with mashed potatoes & carrots or Salisbury steak with gravy, mashed potatoes & carrots paired with a grilled eggplant salad, potato salad or cabbage salad. Desserts include either delectable apricot cake or a savory raspberry cake. For breakfast, there is a choice of an herb omelet with roasted potatoes or a healthy fruit salad and yogurt paired with an assorted cookie tray.
In Platinum Business Class, there is a choice of dinner entrées: an herb roasted spring chicken breast, beef stew with sautéed mushroom sauce, or a fresh Mediterranean roasted cod fillet. All meals are served with mashed potatoes and seasonal vegetables. Appetizers include a fennel citrus salad with smoked salmon and a horseradish dressing as well as a fresh tossed salad with a honey lemon vinaigrette dressing. For dessert, travelers can indulge in a freshly baked selection of cakes as well as chocolate pralines and fresh sliced fruit. The revitalizing breakfast includes a choice of an herb omelet with roasted potatoes or a carrot raisin and apple salad. Business Class passengers are also served a variety of cheeses accompanied by assorted yogurts and fresh cakes.
First Class passengers can select specially made entrées including grilled chicken thigh with fresh herbs, sliced beef steak with mushroom sauce, and filet of bass with Mediterranean sauce. All are served with fresh vegetables and roasted potatoes. A variety of tasty tapas are offered and include mashed grilled eggplant dip, champignon in a sweet chili sauce, fennel in citrus dressing and matza. The “soup of the day” is a savory cream of sweet potato. A fresh garden salad with balsamic vinaigrette or olive oil and lemon dressing is also served. For the sweet tooth, first class passengers are tempted with assorted freshly baked cakes, chocolate pralines or fresh fruit. A delectable, healthy breakfast selection includes a choice of an herb or plain omelet with assorted yogurts and freshly baked cakes. Herb feta cheese, brie cheese with roasted pepper, gravlax flower, roasted pepper spread and a fresh fruit bowl add to this culinary experience.
Special EL AL Glatt Kosher Regal meals for Passover will also be available on all EL AL flights departing New York (JFK/Newark). As with any special meal, the Regal meals must be ordered at least 24 hours prior to departure by calling your travel agent or EL AL at (800) 223-6700.
Chef Steven Weintraub, Executive Chef of Borenstein Caterers, has worked with some of New York’s finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten before joining Borenstein Caterers in September of 2007. Chef Weintraub freshly prepares all EL AL meals for flights departing New York (JFK/Newark).
EL AL passengers can create a wonderful Passover cuisine at home with the following five recipes from Borenstein Caterers: Cauliflower-Leek Kugel with an Almond-Herb Crust, Leek-Parsley Matzo Balls & Halibut With Carrots, Fennel, Lemon and Garlic.
CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients:
- 2 medium heads cauliflower florets (8 cups)
- 6 tablespoons olive oil, divided
- 3 leeks coarsely chopped, white and pale green parts (4 cups)
- 6 tablespoons unsalted matzo meal
- 3 large eggs
- ½ cup fresh Italian parsley-chopped and divided
- ½ cup fresh dill-chopped and divided
- Salt & pepper to taste
-1/3 cup toasted chopped almonds
Preparation: Preheat oven to 350 F.
Cook cauliflower in a large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with a potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in a small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with a tablespoon of oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining parsley, dill and 2 tablespoons of oil in a medium bowl to blend. Sprinkle evenly over kugel. (Can be made hours ahead. Cover and chill.)
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes before cutting into it.
LEEK- PARELEY MATZO BALLS
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients: Yield 36
- 4 large eggs
- 6 tablespoons margarine
- ½ cup leeks-finely chopped (white & pale green parts only)
- ½ cup Italian parsley-finely copped
- ¼ cup chives-finely chopped
- 1 ¼ cup matzo meal
- ½ cup club soda
- 1 teaspoon salt
- ¼ teaspoon pepper
Preparation:
Melt margarine in skillet over medium heat. Add leeks; sauté 5 minutes. Remove from heat and add parsley and chives.
Whisk eggs in medium bowl until frothy. Whisk in leek mixture, salt and pepper. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
Line baking sheet with plastic wrap. Using wet hands, roll rounded teaspoon of matzo mixture into balls. Place on prepared baking sheet. Chill for 30 minutes.
Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 40 to 60 minutes. Using a slotted spoon, transfer matzo balls to a bowl. (Can be made 2 to 3 days ahead. Cover and chill. Re-warm in your favorite broth or soup)
HALIBUT WITH CARROTS, FENNEL, LEMON & GARLIC--SERVED COLD
a la Executive Chef Steven Weintraub of Borenstein Caterers
Ingredients: Yield 8 pieces
- 1 cup olive oil, divided
- 1 large fennel bulb, halved, sliced thin (reserve tops for garnish)
- 2 large lemons--1 sliced thin, 1 cut into wedges
- 8 halibut fillets, 4 oz each
- 2 medium carrots cut into matchstick size
- 12 ounces cherry tomatoes, halved
- 2 large bunches of fresh thyme sprigs
- 2 garlic cloves, peeled
- ½ cup white wine
Preparation:
Preheat oven to 450. Line large baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon of oil. Scatter sliced fennel in center of foil as a bed for fish. Top fennel with lemon slices, then fish, spacing them slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes and pour wine around fish. Drizzle 3 tablespoons of oil over fish and tomatoes. Top with thyme sprigs. Cover fish with foil overhang and seal to make a packet. Bake fish until opaque in the center, about 12-15 minutes.
Blend remaining olive oil and garlic in a blender until smooth. Add salt and pepper to taste.
Open foil pack. Drizzle blended oil over fish and vegetables. Reseal foil. Let fish cool at room temperature for 1 hour. Chill overnight.
When serving, discard thyme sprigs and garnish fish with lemon wedges and fennel fronds.
About EL AL
Celebrating more than 60 years of service, EL AL, Israel's national airline, offers the most nonstop flights between New York (JFK/Newark) and Israel as well as the only nonstop service from Los Angeles. Worldwide, EL AL flies to more than 40 destinations from Israel and serves dozens of other destinations throughout the world via partnerships with many other carriers (including 22 additional cities in the U.S.A.). Only EL AL has First Class service on nonstop flights between the U.S.A. and Israel. The airline has annual revenues of about $2.1 billion and carries more than 1.9 million passengers every year.
EL AL embodies Israel’s values of innovation and caring and the promise of a genuine Israeli welcome. Your Israel experience begins with EL AL and warm Israeli hospitality. Israeli flight attendants will make you feel at home, the best trained Israeli pilots will take you to and from Israel and passengers enjoy enhanced in-flight dining with freshly prepared healthy meals.
EL AL. It’s not just an airline. It’s Israel.
Sneak Peak of Beemster's Ltd. Edition Spring Cheese
Graskaas is coming and so are the cows!
Beemster Graskaas is a rare, extra smooth cheese made in April from the first milking of the cows as they leave the barn for the first time after the cold, windy winter. The milk taken during the first weeks of Spring is the creamiest and is used to create a special edition cheese to be released at the Spring Cheese Festival.
This “Dutch Groundhog Day” signals the start to spring and is quite an experience to see as the cows literally run and jump with anticipation as they can now freely graze on the lush, untouched spring pastures of the Beemster polder.
If interested, I can send you additional information on Graskaas along with recipes and some samples of the other Beemster cheeses (we can send you samples of Graskaas once we receive them in June).
Additionally, with the grilling season just around the corner, I thought you might be interested in trying Beemster’s Mustard Seed cheese, which is fantastic on burgers or atop a spring salad!
The cows will be coming out on April 7th this year. Below is a link to last year’s Graskaas.
http://www.youtube.com/watch?v=ie12MeDjoWQ
Beemster Graskaas is a rare, extra smooth cheese made in April from the first milking of the cows as they leave the barn for the first time after the cold, windy winter. The milk taken during the first weeks of Spring is the creamiest and is used to create a special edition cheese to be released at the Spring Cheese Festival.
This “Dutch Groundhog Day” signals the start to spring and is quite an experience to see as the cows literally run and jump with anticipation as they can now freely graze on the lush, untouched spring pastures of the Beemster polder.
If interested, I can send you additional information on Graskaas along with recipes and some samples of the other Beemster cheeses (we can send you samples of Graskaas once we receive them in June).
Additionally, with the grilling season just around the corner, I thought you might be interested in trying Beemster’s Mustard Seed cheese, which is fantastic on burgers or atop a spring salad!
The cows will be coming out on April 7th this year. Below is a link to last year’s Graskaas.
http://www.youtube.com/watch?v=ie12MeDjoWQ
Monday, March 22, 2010
Macaroons Give Spring Flavor to Easter Meals
One whiff of French Almond Macaroons (or Macaron) and Easter (April 5th) dinners will know Spring is on its way. The light-as-air macaroons have special ingredients - orange blossom water and rose water - to give them a vibrant springtime flavor and aroma.
Nielsen-Massey Vanillas' orange blossom water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Rose water, also from Nielsen-Massey Vanillas, is commonly used in French pastries to add delicate floral notes. The combined aroma will bring the presence of spring to the Easter table.
Laduree, the tea shop on the Champs-Elysees in Paris receives credit for the French-style macaroon, although the name of the cookies themselves come from the Italian word maccherone, (fine dough) and is thought to have originated in Italy during the Renaissance. Today in the U.S., according to a recent NPR story, French Macaroons have become so popular they replace cupcakes as this decade's defining sweet.
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
10 oz. finely ground almonds
5 large egg whites
Pinch of cream of tartar
1/3 cup granulated or superfine baker's sugar
Red and yellow food coloring
For the filling:
9 oz. unsalted butter, softened
5 oz. confectioner's sugar, sifted
2 tsp. finely grated orange zest
1 tsp. Nielsen-Massey orange blossom water
1/2 cup raspberries
1 tsp. Nielsen-Massey rose water
Instructions:
1. For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
4. Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
5. For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons.
Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.
Nielsen-Massey Vanillas' orange blossom water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Rose water, also from Nielsen-Massey Vanillas, is commonly used in French pastries to add delicate floral notes. The combined aroma will bring the presence of spring to the Easter table.
Laduree, the tea shop on the Champs-Elysees in Paris receives credit for the French-style macaroon, although the name of the cookies themselves come from the Italian word maccherone, (fine dough) and is thought to have originated in Italy during the Renaissance. Today in the U.S., according to a recent NPR story, French Macaroons have become so popular they replace cupcakes as this decade's defining sweet.
French Almond Macaroons
For the macaroons:
10 oz. confectioner's sugar
10 oz. finely ground almonds
5 large egg whites
Pinch of cream of tartar
1/3 cup granulated or superfine baker's sugar
Red and yellow food coloring
For the filling:
9 oz. unsalted butter, softened
5 oz. confectioner's sugar, sifted
2 tsp. finely grated orange zest
1 tsp. Nielsen-Massey orange blossom water
1/2 cup raspberries
1 tsp. Nielsen-Massey rose water
Instructions:
1. For macaroons: Using a fine sieve, sift confectioners' sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
4. Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
5. For filling: Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners' sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons.
Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.
Hot New Beverage - Coconut Vodka
Phillips Distilling Company is proud to announce the addition of a brand new flavor to their wildly popular UV line of vodkas – UV Coconut. UV Coconut is one of the first in its class to hit shelves, and is currently available in Ohio.
UV Coconut is an all natural flavored coconut vodka, distilled four times and carbon filtered. Sweetened with a bit of natural, cordial-grade cane sugar from Florida to amplify and enrich the flavor, UV Coconut is of superior character in flavored vodkas. UV Coconut is one-of-a-kind as it is the only white colored coconut vodka in the market.
Whether you are mixing cocktails at a party or simply in the mood for an exotic and luxurious new flavor, UV Coconut encourages you to shake it, mix it, and let the celebration begin!
UV Coconut is an all natural flavored coconut vodka, distilled four times and carbon filtered. Sweetened with a bit of natural, cordial-grade cane sugar from Florida to amplify and enrich the flavor, UV Coconut is of superior character in flavored vodkas. UV Coconut is one-of-a-kind as it is the only white colored coconut vodka in the market.
Whether you are mixing cocktails at a party or simply in the mood for an exotic and luxurious new flavor, UV Coconut encourages you to shake it, mix it, and let the celebration begin!
Perfect Mother's Day Gift
Knowing that no mom is created equal, finding that perfect Mother’s Day gift that suits Mom year after year can be challenging. Whether she’s an on-the-go Mom who needs a jumpstart to her day, a practical mom looking for convenience or a frugal mom who likes a good value, the Senseo Single Serve coffee system is sure to warm her heart.
As the world’s leading single-serve coffee brand, Senseo uses pre-measured pods to brew a perfect cup of coffee at the press of a button. In less than one minute, coffee-loving moms can indulge her senses with Senseo’s outstanding coffee flavors, the newest Breakfast Blend and Kona Coffee pod blends. And at only 28 cents per pod, the Senseo coffee system can help Moms avoid frequent visits to expensive coffeehouses.
As the world’s leading single-serve coffee brand, Senseo uses pre-measured pods to brew a perfect cup of coffee at the press of a button. In less than one minute, coffee-loving moms can indulge her senses with Senseo’s outstanding coffee flavors, the newest Breakfast Blend and Kona Coffee pod blends. And at only 28 cents per pod, the Senseo coffee system can help Moms avoid frequent visits to expensive coffeehouses.
Thursday, March 18, 2010
Sip and Savor in the Super Southern City: 3 Culinary Festivals Sure to Satisfy This Summer
As New Orleans continues to celebrate its newfound superstar status as Super Bowl Champions there are three more reasons to visit one of Travel + Leisure’s "America's Favorite Cities" this summer. The 19th annual New Orleans Wine & Food Experience (NOWFE) kicks off summer with its five-day extravaganza May 25–29, 2010. Long sultry days are welcomed with an abundance of fresh Louisiana seafood at the 3rd annual Louisiana Seafood Festival June 11–13, 2010. And the 8th anniversary event of Tales of the Cocktail is sure to raise the spirits of any summer-loving, food and spirit connoisseur July 21–25, 2010.
The New Orleans Wine & Food Experience is nationally recognized as one of the most prestigious festivals of its kind and features over 175 wineries, 1000 wines, dozens of international wine and food experts, and now continually raises over $125,000 annually for local charities. The event is packed with extraordinary wine and food seminars, wine dinners at some of the cities most celebrated restaurants, one-of-a-kind wine tasting events, and two Grand Tastings on the floor of the famed Louisiana Superdome. The popularity of NOWFE has grown so much over the past 19 years that many events sell-out. Event tickets and special hotel packages can now be reserved at www.nowfecom.
Louisiana leads the nation in production of both hard and soft-shell crabs, more than 90% of the nation’s crawfish come from Louisiana, 70% of the oysters harvested in the US are from Gulf waters, and 69% of the domestic, US shrimp are harvested from Gulf waters. Therefore, the Louisiana Seafood Promotion & Marketing Boardknew there was no better place than New Orleans to enjoy a seafood festival when they created the Louisiana Seafood Festival three years ago. The annual event takes place in the heart of New Orleans and celebrates the abundance of seafood that plays a tremendous part in the heritage and culture of the city. Festival attendees can feast on a variety of Louisiana seafood from alligator to oysters and everything in between. From the traditional Louisiana shrimp po’boy on fresh baked French bread to classic New Orleans favorites like crawfish étouffée. The event will feature local restaurants and local music within the atmosphere of the historic French Quarter. www.louisianaseafoodfestival.com
Tales of the Cocktail, an event produced by the New Orleans Culinary and Cultural Preservation Society, is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a Spirited Dinner® series, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made. Special ticket packages are available now for a limited time only at www.TalesoftheCocktail.com.
The New Orleans Wine & Food Experience is a non-profit organization. Over it's 19-year history, the Board of the New Orleans Wine & Food Experience has dispersed over a million dollars in donations to support various local programs and foundations. Proceeds from the 2010 event will benefit the Louisiana Restaurant Association's ProStart School-to-Career Program; The University of New Orleans School of Hotel, Restaurant & Tourism; The John Folse Culinary Institute; Delgado Community College School of Culinary Arts; Cancer Crusaders; Girls First; Animal Rescue of New Orleans; Coach Sean Payton's Play It Forward Foundation; Fore!Kids Foundation and New Orleans Center for the Creative Arts Culinary School. The New Orleans Wine & Food Experience 2010 will be held May 25-29, 2010. For additional press information, including downloadable images, contact Liz Bodet 504.583.5550, egoliwas@bellsouth.net or visit the media center at www.nowfe.com.
The Louisiana Seafood Promotion & Marketing Board was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists. The Board's operating budget is derived from license sales to Louisiana commercial fishermen and seafood wholesalers/retailers as well as state and federal grants. The Board represents over 12,000 fishermen while promoting and marketing $2.6 billion of retail seafood sales annually to the consumer.
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city's world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.
The New Orleans Wine & Food Experience is nationally recognized as one of the most prestigious festivals of its kind and features over 175 wineries, 1000 wines, dozens of international wine and food experts, and now continually raises over $125,000 annually for local charities. The event is packed with extraordinary wine and food seminars, wine dinners at some of the cities most celebrated restaurants, one-of-a-kind wine tasting events, and two Grand Tastings on the floor of the famed Louisiana Superdome. The popularity of NOWFE has grown so much over the past 19 years that many events sell-out. Event tickets and special hotel packages can now be reserved at www.nowfecom.
Louisiana leads the nation in production of both hard and soft-shell crabs, more than 90% of the nation’s crawfish come from Louisiana, 70% of the oysters harvested in the US are from Gulf waters, and 69% of the domestic, US shrimp are harvested from Gulf waters. Therefore, the Louisiana Seafood Promotion & Marketing Boardknew there was no better place than New Orleans to enjoy a seafood festival when they created the Louisiana Seafood Festival three years ago. The annual event takes place in the heart of New Orleans and celebrates the abundance of seafood that plays a tremendous part in the heritage and culture of the city. Festival attendees can feast on a variety of Louisiana seafood from alligator to oysters and everything in between. From the traditional Louisiana shrimp po’boy on fresh baked French bread to classic New Orleans favorites like crawfish étouffée. The event will feature local restaurants and local music within the atmosphere of the historic French Quarter. www.louisianaseafoodfestival.com
Tales of the Cocktail, an event produced by the New Orleans Culinary and Cultural Preservation Society, is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a Spirited Dinner® series, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made. Special ticket packages are available now for a limited time only at www.TalesoftheCocktail.com.
The New Orleans Wine & Food Experience is a non-profit organization. Over it's 19-year history, the Board of the New Orleans Wine & Food Experience has dispersed over a million dollars in donations to support various local programs and foundations. Proceeds from the 2010 event will benefit the Louisiana Restaurant Association's ProStart School-to-Career Program; The University of New Orleans School of Hotel, Restaurant & Tourism; The John Folse Culinary Institute; Delgado Community College School of Culinary Arts; Cancer Crusaders; Girls First; Animal Rescue of New Orleans; Coach Sean Payton's Play It Forward Foundation; Fore!Kids Foundation and New Orleans Center for the Creative Arts Culinary School. The New Orleans Wine & Food Experience 2010 will be held May 25-29, 2010. For additional press information, including downloadable images, contact Liz Bodet 504.583.5550, egoliwas@bellsouth.net or visit the media center at www.nowfe.com.
The Louisiana Seafood Promotion & Marketing Board was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists. The Board's operating budget is derived from license sales to Louisiana commercial fishermen and seafood wholesalers/retailers as well as state and federal grants. The Board represents over 12,000 fishermen while promoting and marketing $2.6 billion of retail seafood sales annually to the consumer.
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city's world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.
New Gluten-Free Panko & Graham Style Bread Crumbs
Would you be interested in trying new gluten-free bread crumbs in an upcoming recipe?
Kinnikinnick Foods, North America’s leading gluten-free baked goods manufacturer, today introduces a new line of gluten, dairy and nut-free Panko Style and Graham Style Bread Crumbs ideal for at-home cooks following a special diet or anyone seeking a healthier yet equally delicious baking option.
Panko Style:
Formulated to become exceptionally crispy (and stay that way even the next day), the new preservative-free Panko bread crumbs are perfect for coating chicken, pork, fish and vegetables and designed to consistently stick to foods and never absorb too much oil during the cooking process.
Graham Style:
Kinnikinnick’s new Graham Style Crumbs, made from such natural ingredients as Brown Rice Flour, Brown Sugar, Sweet Rice Flour, Blackstrap Molasses and Honey, are ideal for making pie crust and cheesecake (or as an ice cream topping).
The new Panko Style Bread Crumbs (SRP $4.99) and Graham Style Crumbs (SRP $5.29) will available at health food and traditional grocery stores in both the United States and Canada come late Spring/early Summer 2010.
Kinnikinnick Foods, North America’s leading gluten-free baked goods manufacturer, today introduces a new line of gluten, dairy and nut-free Panko Style and Graham Style Bread Crumbs ideal for at-home cooks following a special diet or anyone seeking a healthier yet equally delicious baking option.
Panko Style:
Formulated to become exceptionally crispy (and stay that way even the next day), the new preservative-free Panko bread crumbs are perfect for coating chicken, pork, fish and vegetables and designed to consistently stick to foods and never absorb too much oil during the cooking process.
Graham Style:
Kinnikinnick’s new Graham Style Crumbs, made from such natural ingredients as Brown Rice Flour, Brown Sugar, Sweet Rice Flour, Blackstrap Molasses and Honey, are ideal for making pie crust and cheesecake (or as an ice cream topping).
The new Panko Style Bread Crumbs (SRP $4.99) and Graham Style Crumbs (SRP $5.29) will available at health food and traditional grocery stores in both the United States and Canada come late Spring/early Summer 2010.
Wednesday, March 17, 2010
Chefz Table
Bringing the restaurant experience to your own home. It’s the premise of a great new company, Chefz Table. With chefs located in cities all over the country, Chefztable.com is a great one stop shop to find a personal chef. I think your readers would be interested in learning more- additional info below.
Only celebrities and the wealthy can afford personal chefs, right? Wrong! Chefz Table offers affordable personal chef services so you can plan a special and unique “date night in.” They work with you to come up with a personalized menu, do all the grocery shopping, come right to your house, cook, serve, and even clean up! You can join in and learn how to cook the dish or you can sit by with your sweetie and sip on wine. It’s a fun new way to do date night!
Chefz Table is the brain child of Ashlee McCusker, who while going through chemotherapy to treat breast cancer, wanted to come up with a way to make sure her family continued to eat healthy. ChefzTable.com is a network of professionally trained chefs all across the U.S., who will come into your own home and teach you how to cook & stock your fridge with healthy and nutritious foods. They are also affordable, making ChefzTable.com a great choice for families trying to stretch their food dollars and best of all, they are user friendly since you can choose your own course, chef and book them all in one convenient place.
Only celebrities and the wealthy can afford personal chefs, right? Wrong! Chefz Table offers affordable personal chef services so you can plan a special and unique “date night in.” They work with you to come up with a personalized menu, do all the grocery shopping, come right to your house, cook, serve, and even clean up! You can join in and learn how to cook the dish or you can sit by with your sweetie and sip on wine. It’s a fun new way to do date night!
Chefz Table is the brain child of Ashlee McCusker, who while going through chemotherapy to treat breast cancer, wanted to come up with a way to make sure her family continued to eat healthy. ChefzTable.com is a network of professionally trained chefs all across the U.S., who will come into your own home and teach you how to cook & stock your fridge with healthy and nutritious foods. They are also affordable, making ChefzTable.com a great choice for families trying to stretch their food dollars and best of all, they are user friendly since you can choose your own course, chef and book them all in one convenient place.
Tuesday, March 16, 2010
Sur La Table Announces Sous Vide Home Cooking Trend - Hosts Cooking Classes & Free In-Store Demos
Seattle-based Sur La Table, the premier retailer for creative cooking and artful entertaining, launched the SousVide Supreme in late December 2009, the world’s first water oven designed for the home cook. Many stores had waiting lists for the machine and the company quickly exceeded sales expectations. The company also offers an assortment of sous vide equipment geared towards the professional chef. Sur La Table’s Buyer, Alycia Johnson, said “Sous vide cooking has traditionally been driven by professional chefs. This is the first time we have seen sous vide sales driven by our core customer.” A new SousVide Supreme Vacuum Sealer and BPA-free vacuum sealing bags launched this month.
A series of free sous vide cooking demonstrations will be offered in stores on March 20th and March 27th at 11:00 AM. (No demonstrations in Corona, Pasadena, Santa Barbara, Santa Monica, or Thousand Oaks locations.) Demonstration Menu: Pork Tenderloin with Orange and Ginger Seasoning, Orange Glazed Carrots, Rosemary and Garlic New Potatoes, Poached Fruit.
Sous Vide Cooking Classes will be offered in all of the company’s cooking class programs. Get expert guidance on the cooking technique that has inspired the culinary world. First developed in France, sous vide cooking is long respected by gourmet chefs for its reliability and improved food quality.
French for "under vacuum" sous vide is an easy, safe and virtually foolproof way to cook amazingly flavorful and healthy meals in a water oven. Our instructor will show you how just a little bit of seasoning before plus a few finishing touches after will give you restaurant-quality results every time. Menu: Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola, Olive-Oil Poached Salmon with Ruby Beets and Cucumber Crème Fraiche, Maple Glazed Carrots with Toasted Pecans and Mint, Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens and Apples, Olive Oil Cake with Compressed Cantaloupe and Honeydew Cubes
CLASS DATES
For more information or to register, visit http://cookingclasses.surlatable.com/.
Arizona
Scottsdale - March 31, 2010
California
Carlsbad - April 1, 2010
Los Angeles - March 20, 2010
Los Gatos - March 28, 2010
San Francisco - March 29, 2010
Connecticut
Canton - March 25, 2010
Illinois
Naperville - March 24, 2010
New Jersey
Marlton - March 28, 2010
New York
Manhasset - March 29, 2010
Ohio
Columbus - March 30, 2010
Oregon
Portland - March 16, 2010
Portland - April 14, 2010
Texas
Dallas - March 20, 2010
Houston - March 31, 2010
Virginia
Richmond - March 24, 2010
Washington
Kirkland - March 19, 2010
A series of free sous vide cooking demonstrations will be offered in stores on March 20th and March 27th at 11:00 AM. (No demonstrations in Corona, Pasadena, Santa Barbara, Santa Monica, or Thousand Oaks locations.) Demonstration Menu: Pork Tenderloin with Orange and Ginger Seasoning, Orange Glazed Carrots, Rosemary and Garlic New Potatoes, Poached Fruit.
Sous Vide Cooking Classes will be offered in all of the company’s cooking class programs. Get expert guidance on the cooking technique that has inspired the culinary world. First developed in France, sous vide cooking is long respected by gourmet chefs for its reliability and improved food quality.
French for "under vacuum" sous vide is an easy, safe and virtually foolproof way to cook amazingly flavorful and healthy meals in a water oven. Our instructor will show you how just a little bit of seasoning before plus a few finishing touches after will give you restaurant-quality results every time. Menu: Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola, Olive-Oil Poached Salmon with Ruby Beets and Cucumber Crème Fraiche, Maple Glazed Carrots with Toasted Pecans and Mint, Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens and Apples, Olive Oil Cake with Compressed Cantaloupe and Honeydew Cubes
CLASS DATES
For more information or to register, visit http://cookingclasses.surlatable.com/.
Arizona
Scottsdale - March 31, 2010
California
Carlsbad - April 1, 2010
Los Angeles - March 20, 2010
Los Gatos - March 28, 2010
San Francisco - March 29, 2010
Connecticut
Canton - March 25, 2010
Illinois
Naperville - March 24, 2010
New Jersey
Marlton - March 28, 2010
New York
Manhasset - March 29, 2010
Ohio
Columbus - March 30, 2010
Oregon
Portland - March 16, 2010
Portland - April 14, 2010
Texas
Dallas - March 20, 2010
Houston - March 31, 2010
Virginia
Richmond - March 24, 2010
Washington
Kirkland - March 19, 2010
Monday, March 15, 2010
Add Some Pop to Your Summer Brunch
As summer approaches, there is an increased desire to enjoy long and leisurely, sun-soaked brunches and to start the evening early with loud laughs and refreshing summer cocktails. Be a perfectly welcoming hostess, or the ideal guest, by popping open a bottle of Moët & Chandon champagne to make refreshingly delicious summer brunch cocktails using locally grown ingredients.
Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”
Delicious summer cocktails can be as simple as adding Moët & Chandon to muddled nectarines or blood oranges, creating delicious Bellini’s and Mimosas. For the more adventurous, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.
Blooming Fizz
By Kim Haasarud, Liquid Architecture
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
By Kim Haasarud, Liquid Architecture
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moët & Chandon Rosé Impérial champagne.
Orange Sunrise
By Kim Haasarud, Liquid Architecture
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne
Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Cherry Chiller
By Kim Haasarud, Liquid Architecture
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moët & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rose Imperial.
Cocktail expert, Kim Haasarud of Liquid Architecture, explains the appeal of fresh fruits and herbs during the warm summer months. “Fresh is best when it comes to summertime cocktails. There is a world of fresh ingredients at one’s fingertips anywhere around the country, especially in the warm summer months.”
Delicious summer cocktails can be as simple as adding Moët & Chandon to muddled nectarines or blood oranges, creating delicious Bellini’s and Mimosas. For the more adventurous, pick up sorbet and herbs at your local farmer’s market to make the ideal poolside refreshers. No matter what fresh ingredients you have on hand, Moët & Chandon’s sophisticated and cooling cocktails are sure to enchant all mid-summer mornings and nights.
Blooming Fizz
By Kim Haasarud, Liquid Architecture
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
By Kim Haasarud, Liquid Architecture
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moët & Chandon Rosé Impérial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moët & Chandon Rosé Impérial champagne.
Orange Sunrise
By Kim Haasarud, Liquid Architecture
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne
Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Cherry Chiller
By Kim Haasarud, Liquid Architecture
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moët & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moët & Chandon Rose Imperial.
Friday, March 12, 2010
Easter Sunday Buffet at Orchids
Sunday, April 4
10:30am-4:00pm
$43.95 Adults · $32.95 65+ Years · $18.95 5-12 Years
Reservations are required.
Make yours today as time slots fill up quickly!
513-421-9100
SPECIAL APPEARANCE
BY THE EASTER BUNNY!
Easter Sunday Buffet Menu
Meats
Salt Crusted Top Round of Beef with Shallot Au Jus
Oven Roasted Breast of Turkey with Cranberry Chutney
Honey Glazed Ham
Roasted Salmon
Grilled Chicken Ginger Chutney and Walnuts
Honey Brined Pork Loin
Whole Poached Salmon and Smoked Fish Melange
Smoked Salmon and Accompaniments
Smoked Trout and Peppered Mackerel
Iced Display of Cocktail Shrimp and Crab Claws
Breakfast, Salads, Sides and More!
Omelets and Waffles Made To Order
Bacon and Sausage
Cottage Potatoes
Netherland Eggs Benedict with Saffron Aioli
Scrambled Eggs
Garlic Roasted Potatoes
Baby Glazed Carrots
Wild Mushroom Raviolis with Truffle Cream
Steamed Broccolini · Wild Rice Pilaf
Imported and Domestic Cheeses Platters
Wedged Fruit of the Season
Country Style Pate with Accompaniments
Tossed Caesar Salad · Field Mix Greens · Poached Pear Salad
Antipasto Salad · Panzanella Salad
Roasted Fingerling Potato Salad
Marinated Strawberry Salad
Desserts
Chocolate Fountain
Chocolate Pecan Pie · Apple Pie
Chocolate Grand Marnier Cake · Milk Chocolate Caramel Torte
Mango Raspberry Cake · Tiramisu Torte
Lemon Strawberry Torte · Almond Apricot Torte
Chocolate Pots de Creme Spoons · Assorted Mini Pastries
Chocolate Dipped Strawberries · Cadbury Cream Torte
Cherry Cobbler · Banana Bread Pudding
Amaretto Cheesecake · Assorted Breakfast Pastries
Key Lime Pie
The Restaurants at Palm Court
Hilton Cincinnati Netherland Plaza
35 West Fifth Street · Cincinnati, OH 45240
www.orchidsatpalmcourt.com
10:30am-4:00pm
$43.95 Adults · $32.95 65+ Years · $18.95 5-12 Years
Reservations are required.
Make yours today as time slots fill up quickly!
513-421-9100
SPECIAL APPEARANCE
BY THE EASTER BUNNY!
Easter Sunday Buffet Menu
Meats
Salt Crusted Top Round of Beef with Shallot Au Jus
Oven Roasted Breast of Turkey with Cranberry Chutney
Honey Glazed Ham
Roasted Salmon
Grilled Chicken Ginger Chutney and Walnuts
Honey Brined Pork Loin
Whole Poached Salmon and Smoked Fish Melange
Smoked Salmon and Accompaniments
Smoked Trout and Peppered Mackerel
Iced Display of Cocktail Shrimp and Crab Claws
Breakfast, Salads, Sides and More!
Omelets and Waffles Made To Order
Bacon and Sausage
Cottage Potatoes
Netherland Eggs Benedict with Saffron Aioli
Scrambled Eggs
Garlic Roasted Potatoes
Baby Glazed Carrots
Wild Mushroom Raviolis with Truffle Cream
Steamed Broccolini · Wild Rice Pilaf
Imported and Domestic Cheeses Platters
Wedged Fruit of the Season
Country Style Pate with Accompaniments
Tossed Caesar Salad · Field Mix Greens · Poached Pear Salad
Antipasto Salad · Panzanella Salad
Roasted Fingerling Potato Salad
Marinated Strawberry Salad
Desserts
Chocolate Fountain
Chocolate Pecan Pie · Apple Pie
Chocolate Grand Marnier Cake · Milk Chocolate Caramel Torte
Mango Raspberry Cake · Tiramisu Torte
Lemon Strawberry Torte · Almond Apricot Torte
Chocolate Pots de Creme Spoons · Assorted Mini Pastries
Chocolate Dipped Strawberries · Cadbury Cream Torte
Cherry Cobbler · Banana Bread Pudding
Amaretto Cheesecake · Assorted Breakfast Pastries
Key Lime Pie
The Restaurants at Palm Court
Hilton Cincinnati Netherland Plaza
35 West Fifth Street · Cincinnati, OH 45240
www.orchidsatpalmcourt.com
Thursday, March 11, 2010
Honey Lavender Gelato
Sure, in the world of gelato, flavors like Burnt Sugar with Star Anise are
delicious and inventive. And so are Lime Cilantro and even Lemon Tarragon.
But for the folks at the Cincinnati Flower Show, what really rocked their
world was when Chef Matthew Williams of ChefBlue Ash and enlisted to be the
primary concessionaire at the 2010 Show, dropped off a few pints to sample -- a
few pints of Madisono Lavender.
You could say it was love at first bite.
Yes, itvery delicate. The first thing you notice is a distinct lavender scent
when you pop the lid off the package and lavender is the first taste that
hits your palate. But what makes it really special is the smooth, light
honey flavor on the finish --"Heavenly," says Marsha Haberer of Indian Hill,
a long time supporter and friend of the Flower Show, and who just happened
to stop by the Show offices on tasting day.
Honey and lavender is a classic combination and fits in nicely with
MadisonoMadison says he likes the way the gelato moves really does deliver the essence
of both honey and lavender. And both Madison and Mary Margaret Rochford, president
of the Cincinnati Horticultural Society, producer of the Flower Show, agree about the
flavors place at this year's show.
"Bees are essential to the life cycle of the delicate flower," he says.
"To have this flavor that is a floral mixed with food honors the full
circle relationship between the two.
Rochford says she is thrilled and honored that the flavor will debut with
this yearshe says.
Officially, the Honey Lavender gelato will debut at the 2010 Opening Night
Gala, an evening of good food, amazing food and remarkable gardens and
which will this year benefit both the Cincinnati Horticultural Society and
the Taft Museum, in support of the upcoming 2011 exhibit, Impressionists in the Garden.
It will be then available for the duration of the show, at the Wisteria
Tea Room and the Willow Caf Madisono and Sorbets are sold via retailers across
the city and at restaurants including Boca, Embers, Nada, Nicolainformation,
visit www.madisonogelato.com.
The Cincinnati Flower Show is produced by the Cincinnati Horticultural
Society, a non-profit, 501 (c) (3) organization established in 1989 to
produce world-class horticultural exhibitions that are a benchmark for
excellence. The CHS educates, entertains and inspires a broad range of
national and international audiences. Among the Societyare to produce
exceptional educational opportunities and to benefit organizations that
promote the quality of life thru horticulture.
delicious and inventive. And so are Lime Cilantro and even Lemon Tarragon.
But for the folks at the Cincinnati Flower Show, what really rocked their
world was when Chef Matthew Williams of ChefBlue Ash and enlisted to be the
primary concessionaire at the 2010 Show, dropped off a few pints to sample -- a
few pints of Madisono Lavender.
You could say it was love at first bite.
Yes, itvery delicate. The first thing you notice is a distinct lavender scent
when you pop the lid off the package and lavender is the first taste that
hits your palate. But what makes it really special is the smooth, light
honey flavor on the finish --"Heavenly," says Marsha Haberer of Indian Hill,
a long time supporter and friend of the Flower Show, and who just happened
to stop by the Show offices on tasting day.
Honey and lavender is a classic combination and fits in nicely with
MadisonoMadison says he likes the way the gelato moves really does deliver the essence
of both honey and lavender. And both Madison and Mary Margaret Rochford, president
of the Cincinnati Horticultural Society, producer of the Flower Show, agree about the
flavors place at this year's show.
"Bees are essential to the life cycle of the delicate flower," he says.
"To have this flavor that is a floral mixed with food honors the full
circle relationship between the two.
Rochford says she is thrilled and honored that the flavor will debut with
this yearshe says.
Officially, the Honey Lavender gelato will debut at the 2010 Opening Night
Gala, an evening of good food, amazing food and remarkable gardens and
which will this year benefit both the Cincinnati Horticultural Society and
the Taft Museum, in support of the upcoming 2011 exhibit, Impressionists in the Garden.
It will be then available for the duration of the show, at the Wisteria
Tea Room and the Willow Caf Madisono and Sorbets are sold via retailers across
the city and at restaurants including Boca, Embers, Nada, Nicolainformation,
visit www.madisonogelato.com.
The Cincinnati Flower Show is produced by the Cincinnati Horticultural
Society, a non-profit, 501 (c) (3) organization established in 1989 to
produce world-class horticultural exhibitions that are a benchmark for
excellence. The CHS educates, entertains and inspires a broad range of
national and international audiences. Among the Societyare to produce
exceptional educational opportunities and to benefit organizations that
promote the quality of life thru horticulture.
Vegetarian Cooking Made Easy with The Vegetarian Slow Cooker
More people than ever are choosing to reduce their consumption of meat, instead, eating a diet rich in vegetables, legumes, whole grains, and fruit. A varied vegetarian diet can lead to a healthier, more vibrant life and is more environmentally friendly. Best-selling cookbook author, Judith Finlayson, proves that vegetables are both healthy and delicious and has created a vast array of wholesome, satisfying, and meatless recipes for today’s favorite kitchen appliance: the slow cooker. The result is The Vegetarian Slow Cooker (Robert Rose; February 2010; softcover/$24.95; ISBN: 978-0-7788-0239-6) with over 200 new recipes that will appeal to anyone looking to eat well without spending hours hovering over a hot stove.
As with any cookbook by Judith Finlayson, the results are appetizing and innovative. Adding a slow cooker to the mix means that home cooks can be away from the kitchen all day and return to a hot, comforting meal. Featuring not only traditional recipes and updated classics, The Vegetarian Slow Cooker also highlights exotic dishes that reflect the expanding horizons of cooking in our global world.
"In my new book, like those I’ve previously written, I’ve tried to include a wide range of recipes that will appeal to many tastes and requirements,” Finlayson explains. “As enjoyable as it is to recreate many traditional recipes, in developing this book I had great fun experimenting with more exotic dishes that reflect our expanding global view of food. I particularly enjoy using herbs and spices to create unique taste sensations.”
From great family food to more sophisticated dishes perfect for entertaining, Judith has even included more than 130 “vegan friendly” recipes, easily identified for quick access.
The Vegetarian Slow Cooker contains tantalizing and foolproof recipes in chapters including: Bread and Breakfast, Starters and Snacks, Soups, Fondues and Savories, Mostly Veggies, Pasta and Grains, and Desserts. Judith’s recipes have something for everyone. They include:
§ Banana Walnut Oat Bread
§ Spicy Black Bean Dip
§ Turkish-Style Barley Soup
§ Classic French Onion Soup
§ Spinach and Tomato Quiche
§ Louisiana Ratatouille
§ Mushroom and Artichoke Lasagna
§ Lentil Shepherd’s Pie
§ Vegetable Biriyani
§ Eggplant Lentil Ragoût
§ Parsnip and Coconut Curry
§ New Age Succotash
§ Orange-Braised Fennel
§ Cumin Beets
§ Double Chocolate Mousse Cake
§ Blackberry Peach Cobbler
The Vegetarian Slow Cooker allows anyone to prepare healthy and delicious menus with minimum attention and certain success.
About the Author
Home cooks have come to trust Judith Finlayson with their dietary needs. Her previous vegetarian slow cooker cookbook, 125 Best Vegetarian Slow Cooker Recipes, sold over 60,000 copies, and combined, her slow cooker books have sold more than 750,000 copies worldwide. Judith strongly believes that eating is one of life’s greatest pleasures and has spent significant parts of her adult life searching out memorable food experiences. She is a well-respected food writer, journalist, and best-selling author. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker. She is also the author of 125 Best Rotisserie Oven Recipes, The Convenience Cook, and The Complete Whole Grains Cookbook. In addition to cookbooks, Judith is the author of four other books including The New Woman’s Diary: A Journal for Women in Search of Themselves. She has a long history of community involvement and has served on numerous committees and boards, focusing on the arts and social issues. Judith lives in Toronto with her husband and daughter.
For More Information, electronic materials, and to Request a review copy of the book, Contact:
Trina Kaye / The Lisa Ekus Group, LLC / 310-915-0970 /TrinaKaye@tkopr.com
Mushroom and Roasted Garlic Crostini
Everyone loves this tasty all-purpose hors d’oeuvre, which is both simple and elegant. It can be used as the first course to a dinner or as a party canapé.
Makes 28 crostini
Equipment: Small to medium (1-1⁄2 to 3-1⁄2 quart) slow cooker (see tips)
Food processor
8 cloves roasted garlic (see tips)
1 pound (500 g) white mushrooms, trimmed (see tips)
2 large French shallots, finely chopped
2 tablespoons (25 mL) oil
1⁄4 cup (50 mL) dry white wine or dry white vermouth (see tips)
2 tablespoons (25 mL) chopped fresh parsley
2 tablespoons (25 mL) heavy or whipping (35%) cream, optional
2 teaspoons (10 mL) balsamic vinegar
Salt and freshly ground black pepper
28 crostini
Crumbled soft goat cheese
To make crostini:
Preheat broiler. Brush baguette slices on both sides with olive oil and toast under broiler, turning once.
In slow cooker stoneware, combine garlic, mushrooms, shallots, oil and wine. Cover and cook on Low for 8 hours or on High for 4 hours, until mushrooms are soft. Drain off liquid.
Place mushroom mixture and parsley in a food processor fitted with a metal blade and pulse until ingredients are very finely chopped but not pureed. Add cream, if using, vinegar, salt and black pepper to taste and pulse two or three times to combine.
Preheat oven to 375°F (190°C). Spread mushroom mixture over crostini. Sprinkle goat cheese on top. Place on baking sheet and bake until cheese begins to brown and melt. Serve hot.
Tips:
If you haven’t planned ahead and roasted your garlic in the slow cooker, you can do it in the oven. Simply
peel the cloves, remove the pith (the center part that often sprouts), then place the cloves on a piece of foil.
Drizzle about 1⁄2 tsp (2 mL) olive oil over the garlic, and then fold up the foil to make a tight packet. Bake in 400°F
(200°C) oven for 20 minutes.
Leave small mushrooms whole. Cut larger ones into halves or quarters.
Keep a bottle of dry white vermouth on hand as it makes a satisfactory substitute for dry white wine. That way, you don’t have to open a bottle of wine when you need only a small quantity.
Cover and refrigerate the mushroom cooking liquid. It is a great addition to soups, stews and gravies, along with or instead of broth.
If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
Make Ahead:
Complete Steps 1 and 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to make the crostini, heat mushroom mixture almost to boiling point on the stovetop before spreading on crostini.
Turkish-Style Barley Soup
If you’re looking for something delightfully different but delicious, look no further. This simple soup is an exquisite combination of textures and flavors. Serve it as a light main course or in small quantities as a prelude to dinner.
Serves 8
Equipment: Medium to large (3 1⁄2 to 5 quart) slow cooker
1 tablespoon (15 mL) olive oil
1 onion, finely chopped
3 leeks, white part with just a bit of green, cleaned and thinly sliced
4 cloves garlic
1 teaspoon (5 mL) salt
1⁄2 teaspoon (2 mL) cracked black peppercorns
1 piece (2 inches/5 cm) cinnamon stick
2 tablespoons (25 mL) all-purpose flour
1⁄2 cup (125 mL) barley (see Tips)
6 cups (1.5 L) vegetable broth, divided
2 teaspoons (10 mL) sweet paprika, dissolved in 2 tablespoons (25 mL) freshly squeezed lemon juice
2 long green or red chiles, minced
3⁄4 cup (175 mL) full-fat yogurt or vegan alternative
2 tablespoons (25 mL) finely chopped fresh mint
In a skillet, heat oil over medium heat. Add onion and leeks and cook, stirring, until softened, about 4 minutes. Add garlic, salt, peppercorns, cinnamon stick and flour and cook, stirring, for 1 minute. Add barley and toss to coat. Add 2 cups (500 mL) of the broth and bring to a boil. Boil for 2 minutes. Transfer to slow cooker stoneware.
Stir in remaining 4 cups (1 L) of broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until barley is tender. Discard cinnamon stick.
Add paprika solution to slow cooker along with chile peppers, yogurt and mint. Cover and cook on Low for 15 minutes to meld flavors.
Tips:
After adding the yogurt, cooking on Low ensures that the soup doesn’t boil, in which case the yogurt would curdle. Use the type of barley you prefer — pearled, pot or whole. Whole (also known as hulled) barley is the most nutritious form of the grain. Barley, like all whole grains, really soaks up liquid. If you’ve refrigerated this soup and are reheating it, you’ll need to add water to ensure an appropriate consistency.
If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
Make Ahead:
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe. Because the barley soaks up liquid on sitting, add an extra 1⁄2 cup (125 mL) of broth or water before cooking.
Louisiana Ratatouille
Eggplant, tomato and okra stew is a classic Southern dish that probably owes its origins to the famous Mediterranean mélange ratatouille. One secret to a successful result, even on top of the stove, is not overcooking the okra, which should be added after the flavors in the other ingredients have melded.
Serves 6
Equipment: Medium (approximately 4 quart) slow cooker (see tips)
2 medium eggplants, peeled, cubed (2 inches/5 cm), sweated and drained of excess moisture (see Tips)
2 tablespoons (25 mL) oil
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) salt
1⁄2 teaspoon (2 mL) cracked black peppercorns
1 can (28 oz/796 mL) tomatoes with juice, 1 coarsely chopped
2 tablespoons (25 mL) red wine vinegar
1 pound (500 g) okra, trimmed and cut into 1-inch (2.5 cm) lengths, about 2 cups (500 mL) (see tips)
1 green bell pepper, diced (1⁄4 inch/0.5 cm)
In a skillet, heat oil over medium-high heat. Add eggplant, in batches, and cook, stirring, until lightly browned. Transfer to slow cooker stoneware.
Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in tomatoes with juice and red wine vinegar and bring to a boil. Transfer to slow cooker stoneware.
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Add okra and bell pepper. Cover and cook on High for 30 minutes, until okra is tender.
Tips:
Okra, a tropical vegetable, has a great flavor but it becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches (5 to 10 cm) long, that don’t feel sticky to the touch (if sticky, they are too ripe). Gently scrub the pods and cut off the top and tail. Okra can also be found in the freezer section of the grocery store. Thaw before adding to slow cooker.
Place cubed eggplant in a colander, sprinkle liberally with salt, toss well and set aside for
30 minutes to 1 hour. If time is short, blanch the pieces for a minute or two in heavily salted water. In either case, rinse thoroughly in fresh cold water and, using your hands, squeeze out excess moisture. Pat dry with paper towels and it’s ready for cooking.
If you are halving this recipe, be sure to use a small (approx. 1-1⁄2 to 3-1⁄2 quart) slow cooker.
Make Ahead:
Complete Steps 1 and 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
As with any cookbook by Judith Finlayson, the results are appetizing and innovative. Adding a slow cooker to the mix means that home cooks can be away from the kitchen all day and return to a hot, comforting meal. Featuring not only traditional recipes and updated classics, The Vegetarian Slow Cooker also highlights exotic dishes that reflect the expanding horizons of cooking in our global world.
"In my new book, like those I’ve previously written, I’ve tried to include a wide range of recipes that will appeal to many tastes and requirements,” Finlayson explains. “As enjoyable as it is to recreate many traditional recipes, in developing this book I had great fun experimenting with more exotic dishes that reflect our expanding global view of food. I particularly enjoy using herbs and spices to create unique taste sensations.”
From great family food to more sophisticated dishes perfect for entertaining, Judith has even included more than 130 “vegan friendly” recipes, easily identified for quick access.
The Vegetarian Slow Cooker contains tantalizing and foolproof recipes in chapters including: Bread and Breakfast, Starters and Snacks, Soups, Fondues and Savories, Mostly Veggies, Pasta and Grains, and Desserts. Judith’s recipes have something for everyone. They include:
§ Banana Walnut Oat Bread
§ Spicy Black Bean Dip
§ Turkish-Style Barley Soup
§ Classic French Onion Soup
§ Spinach and Tomato Quiche
§ Louisiana Ratatouille
§ Mushroom and Artichoke Lasagna
§ Lentil Shepherd’s Pie
§ Vegetable Biriyani
§ Eggplant Lentil Ragoût
§ Parsnip and Coconut Curry
§ New Age Succotash
§ Orange-Braised Fennel
§ Cumin Beets
§ Double Chocolate Mousse Cake
§ Blackberry Peach Cobbler
The Vegetarian Slow Cooker allows anyone to prepare healthy and delicious menus with minimum attention and certain success.
About the Author
Home cooks have come to trust Judith Finlayson with their dietary needs. Her previous vegetarian slow cooker cookbook, 125 Best Vegetarian Slow Cooker Recipes, sold over 60,000 copies, and combined, her slow cooker books have sold more than 750,000 copies worldwide. Judith strongly believes that eating is one of life’s greatest pleasures and has spent significant parts of her adult life searching out memorable food experiences. She is a well-respected food writer, journalist, and best-selling author. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker. She is also the author of 125 Best Rotisserie Oven Recipes, The Convenience Cook, and The Complete Whole Grains Cookbook. In addition to cookbooks, Judith is the author of four other books including The New Woman’s Diary: A Journal for Women in Search of Themselves. She has a long history of community involvement and has served on numerous committees and boards, focusing on the arts and social issues. Judith lives in Toronto with her husband and daughter.
For More Information, electronic materials, and to Request a review copy of the book, Contact:
Trina Kaye / The Lisa Ekus Group, LLC / 310-915-0970 /TrinaKaye@tkopr.com
Mushroom and Roasted Garlic Crostini
Everyone loves this tasty all-purpose hors d’oeuvre, which is both simple and elegant. It can be used as the first course to a dinner or as a party canapé.
Makes 28 crostini
Equipment: Small to medium (1-1⁄2 to 3-1⁄2 quart) slow cooker (see tips)
Food processor
8 cloves roasted garlic (see tips)
1 pound (500 g) white mushrooms, trimmed (see tips)
2 large French shallots, finely chopped
2 tablespoons (25 mL) oil
1⁄4 cup (50 mL) dry white wine or dry white vermouth (see tips)
2 tablespoons (25 mL) chopped fresh parsley
2 tablespoons (25 mL) heavy or whipping (35%) cream, optional
2 teaspoons (10 mL) balsamic vinegar
Salt and freshly ground black pepper
28 crostini
Crumbled soft goat cheese
To make crostini:
Preheat broiler. Brush baguette slices on both sides with olive oil and toast under broiler, turning once.
In slow cooker stoneware, combine garlic, mushrooms, shallots, oil and wine. Cover and cook on Low for 8 hours or on High for 4 hours, until mushrooms are soft. Drain off liquid.
Place mushroom mixture and parsley in a food processor fitted with a metal blade and pulse until ingredients are very finely chopped but not pureed. Add cream, if using, vinegar, salt and black pepper to taste and pulse two or three times to combine.
Preheat oven to 375°F (190°C). Spread mushroom mixture over crostini. Sprinkle goat cheese on top. Place on baking sheet and bake until cheese begins to brown and melt. Serve hot.
Tips:
If you haven’t planned ahead and roasted your garlic in the slow cooker, you can do it in the oven. Simply
peel the cloves, remove the pith (the center part that often sprouts), then place the cloves on a piece of foil.
Drizzle about 1⁄2 tsp (2 mL) olive oil over the garlic, and then fold up the foil to make a tight packet. Bake in 400°F
(200°C) oven for 20 minutes.
Leave small mushrooms whole. Cut larger ones into halves or quarters.
Keep a bottle of dry white vermouth on hand as it makes a satisfactory substitute for dry white wine. That way, you don’t have to open a bottle of wine when you need only a small quantity.
Cover and refrigerate the mushroom cooking liquid. It is a great addition to soups, stews and gravies, along with or instead of broth.
If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
Make Ahead:
Complete Steps 1 and 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to make the crostini, heat mushroom mixture almost to boiling point on the stovetop before spreading on crostini.
Turkish-Style Barley Soup
If you’re looking for something delightfully different but delicious, look no further. This simple soup is an exquisite combination of textures and flavors. Serve it as a light main course or in small quantities as a prelude to dinner.
Serves 8
Equipment: Medium to large (3 1⁄2 to 5 quart) slow cooker
1 tablespoon (15 mL) olive oil
1 onion, finely chopped
3 leeks, white part with just a bit of green, cleaned and thinly sliced
4 cloves garlic
1 teaspoon (5 mL) salt
1⁄2 teaspoon (2 mL) cracked black peppercorns
1 piece (2 inches/5 cm) cinnamon stick
2 tablespoons (25 mL) all-purpose flour
1⁄2 cup (125 mL) barley (see Tips)
6 cups (1.5 L) vegetable broth, divided
2 teaspoons (10 mL) sweet paprika, dissolved in 2 tablespoons (25 mL) freshly squeezed lemon juice
2 long green or red chiles, minced
3⁄4 cup (175 mL) full-fat yogurt or vegan alternative
2 tablespoons (25 mL) finely chopped fresh mint
In a skillet, heat oil over medium heat. Add onion and leeks and cook, stirring, until softened, about 4 minutes. Add garlic, salt, peppercorns, cinnamon stick and flour and cook, stirring, for 1 minute. Add barley and toss to coat. Add 2 cups (500 mL) of the broth and bring to a boil. Boil for 2 minutes. Transfer to slow cooker stoneware.
Stir in remaining 4 cups (1 L) of broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until barley is tender. Discard cinnamon stick.
Add paprika solution to slow cooker along with chile peppers, yogurt and mint. Cover and cook on Low for 15 minutes to meld flavors.
Tips:
After adding the yogurt, cooking on Low ensures that the soup doesn’t boil, in which case the yogurt would curdle. Use the type of barley you prefer — pearled, pot or whole. Whole (also known as hulled) barley is the most nutritious form of the grain. Barley, like all whole grains, really soaks up liquid. If you’ve refrigerated this soup and are reheating it, you’ll need to add water to ensure an appropriate consistency.
If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
Make Ahead:
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe. Because the barley soaks up liquid on sitting, add an extra 1⁄2 cup (125 mL) of broth or water before cooking.
Louisiana Ratatouille
Eggplant, tomato and okra stew is a classic Southern dish that probably owes its origins to the famous Mediterranean mélange ratatouille. One secret to a successful result, even on top of the stove, is not overcooking the okra, which should be added after the flavors in the other ingredients have melded.
Serves 6
Equipment: Medium (approximately 4 quart) slow cooker (see tips)
2 medium eggplants, peeled, cubed (2 inches/5 cm), sweated and drained of excess moisture (see Tips)
2 tablespoons (25 mL) oil
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) salt
1⁄2 teaspoon (2 mL) cracked black peppercorns
1 can (28 oz/796 mL) tomatoes with juice, 1 coarsely chopped
2 tablespoons (25 mL) red wine vinegar
1 pound (500 g) okra, trimmed and cut into 1-inch (2.5 cm) lengths, about 2 cups (500 mL) (see tips)
1 green bell pepper, diced (1⁄4 inch/0.5 cm)
In a skillet, heat oil over medium-high heat. Add eggplant, in batches, and cook, stirring, until lightly browned. Transfer to slow cooker stoneware.
Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in tomatoes with juice and red wine vinegar and bring to a boil. Transfer to slow cooker stoneware.
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Add okra and bell pepper. Cover and cook on High for 30 minutes, until okra is tender.
Tips:
Okra, a tropical vegetable, has a great flavor but it becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches (5 to 10 cm) long, that don’t feel sticky to the touch (if sticky, they are too ripe). Gently scrub the pods and cut off the top and tail. Okra can also be found in the freezer section of the grocery store. Thaw before adding to slow cooker.
Place cubed eggplant in a colander, sprinkle liberally with salt, toss well and set aside for
30 minutes to 1 hour. If time is short, blanch the pieces for a minute or two in heavily salted water. In either case, rinse thoroughly in fresh cold water and, using your hands, squeeze out excess moisture. Pat dry with paper towels and it’s ready for cooking.
If you are halving this recipe, be sure to use a small (approx. 1-1⁄2 to 3-1⁄2 quart) slow cooker.
Make Ahead:
Complete Steps 1 and 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
Wednesday, March 10, 2010
Cabo Wabo Cantina Celebrates 20th Anniversary This Cinco de Mayo
Cabo Wabo Tequila Founder Sammy Hagar is one man who knows how to throw a Cinco party that’s truly worthy of a Rock and Roll Hall of Famer. It has been 20 years since Sammy first opened the Cabo Wabo Cantina doors in Cabo San Lucas, Mexico. His goal? To create a kick ass tequila bar where he and the likes of Van Halen and the Red Hot Chili Peppers could jam and enjoy only the best of Mexico’s native spirit. This year, celebrate Cinco like a true rock star with a shot of Cabo Wabo attitude, along with some modern twists on the tequila classics and party tips from the Red Rocker himself.
Sammy insists on starting the party off right with a shot of Cabo Wabo Blanco, but you can crack open a bottle of Cabo Wabo as early as the night before to give your chicken, beef or shrimp marinades an extra kick. For entertainment, Sammy’s classic song, “Mas Tequila,” will liven up any party, as will a round of Michelada Beer Pong (beer with lime juice). The décor should be authentically Mexican, with a red, white and green theme. Once the celebration is in full swing, you may even want to surprise your guests with a classic piñata filled with candied lime and peppers that will have everyone reaching for an ice cold margarita. Like rock and roll, there should be no rules when developing your cocktails for the night. Classic margaritas are great, but try some spicy peppers, hot sauce or prickly pear juice to create something really memorable.
Feliz Cinco de Cabo!
Cinco de Cabo Modern Classic Cocktails:
Created by Mixologist Alex Straus
The Rockin Paloma
2 oz Cabo Wabo Reposado
3 medium Cucumber slices
1/2 oz Lime Juice (fresh)
6 oz Grapefruit Soda
1/4 oz Grenadine
Salt for rimming
1 Cucumber Slice (garnish)
Add Cabo, lime juice, and cucumber to pint glass, muddle, add ice and shake vigorously. Add soda to shaker and stir. Strain over fresh ice into a Collins glass with a salted rim. Drop the grenadine on top and allow it to mix in. Garnish with cucumber slice, serve and enjoy!
The Prickly Margarita
2 oz Cabo Wabo Anejo
1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)
Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve!
The Firecracker
2 oz Cabo Wabo Blanco
3 dashes of Hot Sauce
2 small slices of Serrano Pepper
1 oz Fresh Orange Juice
1/2 oz Agave Nectar
3/4 oz Fresh Lime Juice
1/4 oz Orange Curacao
1 Orange Twist
Place all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass. Garnish with an orange twist.
Tequila Sunset
1 1/2 oz Cabo Wabo Blanco
1 oz Pomegranate Juice
1/2 oz Framboise Liqueur
3/4 oz fresh Lemon Juice
1/2 oz Agave Nectar
3 oz Soda Water
Lemon Twist (garnish)
Place Cabo Wabo, Lemon Juice, and Agave Nectar in a shaker with ice, shake vigorously and strain over fresh ice into a Collins glass. Stir in Soda Water, and top with Framboise and Pomegranate. Mix into drink and serve with a lemon twist.
The Blazin’ Shooter
1 1/2 oz Cabo Blanco Tequila
3 dashes Tabasco Sauce
Cover the bottom of a shot glass with Tabasco sauce and fill the rest with Tequila. Finish with a lime wedge.
Sammy insists on starting the party off right with a shot of Cabo Wabo Blanco, but you can crack open a bottle of Cabo Wabo as early as the night before to give your chicken, beef or shrimp marinades an extra kick. For entertainment, Sammy’s classic song, “Mas Tequila,” will liven up any party, as will a round of Michelada Beer Pong (beer with lime juice). The décor should be authentically Mexican, with a red, white and green theme. Once the celebration is in full swing, you may even want to surprise your guests with a classic piñata filled with candied lime and peppers that will have everyone reaching for an ice cold margarita. Like rock and roll, there should be no rules when developing your cocktails for the night. Classic margaritas are great, but try some spicy peppers, hot sauce or prickly pear juice to create something really memorable.
Feliz Cinco de Cabo!
Cinco de Cabo Modern Classic Cocktails:
Created by Mixologist Alex Straus
The Rockin Paloma
2 oz Cabo Wabo Reposado
3 medium Cucumber slices
1/2 oz Lime Juice (fresh)
6 oz Grapefruit Soda
1/4 oz Grenadine
Salt for rimming
1 Cucumber Slice (garnish)
Add Cabo, lime juice, and cucumber to pint glass, muddle, add ice and shake vigorously. Add soda to shaker and stir. Strain over fresh ice into a Collins glass with a salted rim. Drop the grenadine on top and allow it to mix in. Garnish with cucumber slice, serve and enjoy!
The Prickly Margarita
2 oz Cabo Wabo Anejo
1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)
Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve!
The Firecracker
2 oz Cabo Wabo Blanco
3 dashes of Hot Sauce
2 small slices of Serrano Pepper
1 oz Fresh Orange Juice
1/2 oz Agave Nectar
3/4 oz Fresh Lime Juice
1/4 oz Orange Curacao
1 Orange Twist
Place all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass. Garnish with an orange twist.
Tequila Sunset
1 1/2 oz Cabo Wabo Blanco
1 oz Pomegranate Juice
1/2 oz Framboise Liqueur
3/4 oz fresh Lemon Juice
1/2 oz Agave Nectar
3 oz Soda Water
Lemon Twist (garnish)
Place Cabo Wabo, Lemon Juice, and Agave Nectar in a shaker with ice, shake vigorously and strain over fresh ice into a Collins glass. Stir in Soda Water, and top with Framboise and Pomegranate. Mix into drink and serve with a lemon twist.
The Blazin’ Shooter
1 1/2 oz Cabo Blanco Tequila
3 dashes Tabasco Sauce
Cover the bottom of a shot glass with Tabasco sauce and fill the rest with Tequila. Finish with a lime wedge.
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