Browsing Archive: October, 2009
Posted by Elaine Smit on Thursday, October 29, 2009,
In :
recipes
 Today is National Chocolate Day. To be fair, I should mention that both December 28th and 29th are also National Chocolate Day. September 13 is International Chocolate Day. You’d be surprised to learn how many days are devoted to chocolate, actually. But who cares about those days right now? TODAY is a day to celebrate chocolate. (Yes, I know … every day is a day to celebrate chocolate). In honor of chocolate, the food of the gods, I wanted to share a recipe with you. Raspberry Truffles I... Continue reading ...
Posted by Elaine Smit on Monday, October 26, 2009,
In :
recipes
 Polenta: n. a medium grind of dried corn, used in many cultures as a cereal grain and cooked into a kind of savory or sweet mush, served on its own or sauced. Panic: n. feelings of intense anxiety when one realizes one is in over her head…Panic no more. Polenta is easier to make than we’ve been led to believe. Read what Mark Bittman has to say about this sweet, creamy, dreamy, yellow grain: To the list of imported dishes that are easier to make than we Americans have been led to believe, yo... Continue reading ...
Posted by Elaine Smit on Wednesday, October 21, 2009,
In :
recipes
Pumpkins are in season and really cheap right now so I have a few of them on hand just waiting to be used. I know exactly what I will be using one of those pumpkins for. How could I resist making this? With pumpkin, caramel and cheesecake all rolled up into one. One of the things that I really like about quick breads is that they are so easy to make. You pretty much just mix all of the ingredients and then bake it. This quick bread had the added step of mixing the cheesecake filling but it wa...
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Posted by Elaine Smit on Sunday, October 18, 2009,
In :
food trend
Humboldt Fog may be the "it" cheese right now, but its popularity is well deserved. Made from morning milk and evening milk of the same cute little goats (don't ask me which is which, someone explained it to me once but I was all aswoon with the Fog's intoxicatingly creamy texture with the ever-so-slight goat-y bite).
Perfect for breakfast with black coffee. Dreamy with heirloom tomatoes and lots of salt. Always a showstopper when produced for dessert. Rich and flavorful, it's definitely a par...
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 Beautiful! Don’t blink. That isn’t a typo. It’s the name of a new food company in San Francisco that wants to make it easier for you to eat healthful. Beautifull! opened its flagship store/cafe in San Francisco’s Laurel Village Shopping Center this spring. More locations are planned, including one in Palo Alto early next year. The stores make prepared foods that are free of hormones, steroids, additives, preservatives, refined sugars, refined grains, butter and cream. A team of chefs an... Continue reading ...
Posted by Elaine Smit on Wednesday, October 7, 2009,
In :
just for kids
 HOW TO EAT PASTA Step One Cut the spaghetti. Although some people cringe when they see you eat spaghetti this way, it is the easiest method. When you cut it up you can just scoop the pasta onto your fork and eat it. 2 Step Two Twirl the spaghetti. Use your fork to twirl the spaghetti around it until the strands wrap around your fork and you can put it into your mouth without any of it hanging out. This can take some time because the pasta doesn't want to go around your fork. Be patient. 3 Step Thr... Continue reading ...
Posted by Elaine Smit on Monday, October 5, 2009,
In :
recipes
THE smoked paprika from Spain, is the La Dalia brand. An essential cooking ingredient for home chefs, it is consistently high quality, and adds wonderful flavors to everything from yogurt to chicken to chorizo.
I like to add it to a spice rub or barbecue sauce for baby back ribs, or as an accent for roast potatoes or as a flavoring for potatoes and fish dishes, all things with shrimp, light stews, sauces, garlic chicken and roasted meats. Whatever wine you pair with your meal when it includ... Continue reading ...
Posted by Elaine Smit on Monday, October 5, 2009,
In :
food trend
 This paprika is not the relatively bland stuff you get at the local supermarket. It's more a cousin to traditional Hungarian paprika. What makes all of these varieties distinct is the deep smoky flavor they share.
This precious powder is indispensable for Spanish chorizo sausage, in pork dishes and any number of shrimp dishes and tapas. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich ... Continue reading ...
Posted by Elaine Smit on Sunday, October 4, 2009,
In :
Author Event
Guy Fieri - the star of three Food Network shows including Diners, Drive-ins and Dives - is combining the worlds of food and rock n' roll with the Guy Fieri Roadshow. Starting in November, The Guy Fieri Roadshow, produced by his company, Knuckle Sandwich, will hit 21 cities in 30 days and play in venues that seat 2,000 to 5,000 people. Guy Fieri says he has been test-driving the concept.
"We've been test-driving this concept on a smaller scale and the adrenaline of the crowd is through the ... Continue reading ...
Posted by Elaine Smit on Sunday, October 4, 2009,
Posted by Elaine Smit on Saturday, October 3, 2009,
In :
Author Event
Book Signing/Food Samples
Cooking Dinner: Simple Italian Family Recipes Everyone Can Make by Rima Barkett & Claudia Pruett
October 13th Orinda Books 1 pm – 3 pm 276 Village Square Orinda, CA(925 ) 254-7606
Book Signing/Food Samples October 24thBooks... Inc. 2 pm – 4 pm1344 Park St. Alameda, CA
(510) 522-2226
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Posted by Elaine Smit on Saturday, October 3, 2009,
In :
cheap eats
Head to Marie Callender’s for its pie sale going on now through Oct. 31. Whole pies are only $6.99. How tempting is that?
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