Turn Your Power Drill Into a Multi-Purpose Kitchen Tool

I don't know if this is actually possible so don't try this at home, but it sure is funny (less than a 2 minute video from the blog LifeEdited):
Turn Your Power Drill Into a Multi-Purpose Kitchen Tool

Recipe: Enchiladas Suizas

Do you love Enchiladas Suizas but feel guilty ordering them at a restaurant because you know they're probably 2,000 calories? 

Try this Enchiladas Suizas recipe from Allrecipes.com that has 4.5 stars (out of 5 -- and over 300 reviews)!  We made them, and they were delicious and satisfied our craving.

Few tweaks/tips:

• Used flour tortillas and didn't fry them.
• Didn't dip the tortillas in the salsa verde since we used flour ones and didn't want them to get soggy.
• Used approx 1.5 cup of each of the cheeses.
• Left out the green olives.
• Used diced tomato instead of cherry tomatoes (oops, I forgot to put the tomato on the plate before I took the photo).
• Topped the enchiladas with cilantro before serving.

Recipe: Cat Cora's Watermelon Gazpacho

Close-up of our gazpacho
with a dollop of sour cream

I'd been wanting to make a watermelon gazpacho all summer long and thought my opportunity had passed since it's September and the watermelons haven't been looking so good at the store.  We were at Central Market this past weekend, and yay. . .  the watermelons looked great -- beautiful red and ripe.

We decided to try this Watermelon Gazpacho recipe from Cat Cora's cookbook Cooking from the Hip. It may be one of her favorite recipes because it's mentioned many times in various articles and features online.

We made half the recipe;  left out the celery hearts and parsley and used sour cream instead of creme fraiche (I know, I know, they're not the same).   Two tips:  I think I'll use a little less onion next time and will dice up the vegetables more finely.  I should also probably make the dish 'correctly' and use the celery hearts, parsley and creme fraiche. 

Tonight, I'm going to try blending up our leftover gazpacho to try a non-chunky version of it!

Recipe: Chicken & Golden Rice

Chicken & Golden Rice 
Food and Wine Magazine, August 2012, p. 24

I totally forgot to take a photo of our meal, but you can see what it looks like when you click on the recipe link above.

This recipe takes so little time to prepare, particularly if you have leftover chicken.  If not, buy a rotisserie chicken to make this quick, weeknight meal. 

What I love about this dish is its simplicity, yet it's packed with flavor . . . the tumeric in the rice, the basil, cilantro, onion, lemon, Sriracha sauce.

One tip:  Use 1 1/2 cup of chicken broth instead of 1 cup when making the rice.

Recipe: Fresh Corn Grits with Shrimp

Fresh Corn Grits with Shrimp

I really liked this dish by Top Chef Season 5 contestant Jeff McInnis.  It was featured in the Top Chef Challenge section (it's the market basket challenge) in the Aug 2012 issue of Food and Wine Magazine (p. 111-112).  I think the pecan butter makes the dish ~ it gives it a nice nutty subtle flavor.

Healthy and really easy.

Here are some tips:

• Because we made this during a weeknight and wanted to speed up the process, we didn't make the grits from scratch but used instant grits.
• I also didn't want to wear out our mini food-processor, so didn't actually didn't process the pecans and canola oil for 2 minutes until smooth.  Instead, I used a small handful of pecans and a tiny splash of canola oil and processed it for 20 seconds.
• For the shrimp saute, I used 2 tablespoons of butter instead of 6.
• We added red pepper flakes for a little heat.
• I used about 3/4 cup of lager.  I didn't want it soupy like it looks in the photo on p. 112.

Macaron vs. Macaroon?

I was reading an article about Thomas Keller in the September 2012 issue of Vogue.  I thought that the word "macaron" was spelled incorrectly, thinking that the delicious treat I love to get when we go to Keller's Bouchon Bakery should've been spelled "macaroon."  I looked it up on Wikipedia and learned something:

From Wikipedia: 
A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.  The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.

Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.

Here is Macaroon vs. Macaron Primer for more clarification and photos!

Recipe: Crispy Pork, Shrimp and Cabbage Imperial Rolls



We made Crispy Pork, Shrimp and Cabbage Imperial Rolls (Food and Wine Magazine, Sept 2012, p.68), a recipe from Valerie Luu and Katie Kwan who are 2 young and hip Vietnamese street vendors who run Rice Paper Scissors in San Francisco. 

While I forgot the potato/taro root (oops!), it was a great recipe we'll definitely make again.  We had a revised version of Broccolini with Spicy Sesame Vinaigrette on the side, using regular broccoli.

Tips for Next Time:

• Use about a 1/2 tablespoon less of the fish sauce
• Add minced serrano (I love a spicy kick!)
• Add jalapeno for flavor
• Make 1/3 of the sauce
• Remember to add the potato

White Chocolate Macadamia Nut, Blackberry Passion Fruit Tart and Apple Cinnamon Crisp Ice Cream

Yogurtland has introduced 2 new flavors:  White Chocolate Macadamia Nut and Blackberry Passion Fruit Tart.

From their press release:
For the White Chocolate Macadamia Nut yogurt, Yogurtland uses hand-picked macadamia nuts that are double roasted to bring out the flavor, then ground into a smooth butter and gently folded into the yogurt. The macadamia nuts add additional protein, potassium and various vitamins.
  
For the Blackberry Passion Fruit Tart yogurt, Yogurtland sourced passion fruit from South America and blackberries from Oregon that are known as the “American super fruit.” Both of these fruits are packed with Vitamin C, high levels of antioxidants, beta-carotene and potassium. An 8-ounce serving of this yogurt flavor provides a full day’s requirement of Vitamin C.
  
Combining authentic flavors with real milk gives Yogurtland yogurt its creamy, smooth taste that’s also good for you. Naturally occurring calcium and Vitamin D make Yogurtland yogurt a healthful, refreshing treat. Fruit flavors are also fortified with Vitamin C. Yogurtland yogurt also has six probiotics and the live and active yogurt cultures your body needs for a healthy balance.

Makes me feel good about eating the stuff. 

Baskin-Robbins has introduced its September flavor of the month:  Apple Cinnamon Crisp.

From their press release:

Featuring cinnamon-flavored ice cream with apple and oat chunks, plus a buttery brown sugar cinnamon swirl-flavored ribbon, Apple Cinnamon Crisp combines classic autumn flavors into one delicious frozen treat.

 

For a more decadent treat, guests can enjoy the new Apple Cinnamon Crisp Waffle Bowl Sundae. The sundae features two scoops of Apple Cinnamon Crisp ice cream in a waffle bowl, topped with warm caramel praline topping, whipped cream, almonds and is finished with a cherry on top. Baskin-Robbins' new Apple Cinnamon Crisp is available by the scoop in a cup or cone at participating Baskin-Robbins shops nationwide in September. The flavor is also available in fresh-packed pints and quarts, so ice cream lovers can bring the flavor home to enjoy with family and friends.

 

Sounds delicious but probably not so healthy.

How to Separate an Egg Yolk from the White

I bet you've never seen this method before!

Check out this video (it's less than 2 minutes):
How to Separate an Egg Yolk from the White

Recipes: Mac & Cheese, Green Beans with Gorgonzola Butter and a Warm Chocolate Budino

Not the prettiest plating, but oh well

Again, not the best plating
nor the best roasted almonds

Lovely dinner with friends this past weekend.  Surf & turf (sirloin and lobster) with four-cheese mac & cheese, green beans with gorgonzola butter, and Chateau St. Jean Cinq Cepages and Ramey Chardonnay; followed by a warm chocolate budino for dessert.

The Four-Cheese Mac and Cheese recipe was interesting.  It was in Food & Wine Magazine's June 2012 issue (p. 114) and is a recipe from Slows Bar BQ in Detroit.  In interesting I mean that it called for extra-sharp cheddar cheese, Muenster cheese, Swiss cheese and cream cheese -- AND Tabasco sauce and ground mace.  What's ground mace?  It's a spice obtained from the dried aril (net-like sheath) which covers the nutmeg seed.  The recipe was good, but I really prefer my America's Test Kitchen Classic Mac & Cheese recipe.

I found this Grilled Asparagus with Gorgonzola Butter recipe, but since I wanted to serve green beans, I modified the recipe.  We blanched the beans, and in the future, I would actually saute the beans in the mixture of butter, Gorgonzola cheese, lemon juice, basil, and garlic altogether.  Nix the olive oil because the butter is enough.  And make sure to add salt to taste.

For dessert, I wanted to try out the Warm Chocolate Budino recipe (Food & Wine Magazine's April 2012 issue, p.56)  because I had ordered one at Private Social a couple of weekends ago.  This one turned out pretty nicely -- I love the flavors of chocolate, roasted almonds, vanilla ice cream and olive oil altogether.  (Note: Private Social's dessert had an olive oil ice cream, but this recipe calls for vanilla ice cream with extra-virgin olive oil drizzled on top.)

Bon Appetit!

Would you pay more for a prime time restaurant reservation?

When It Comes to Reservations, Time is Money

I just saw this article today in The New York Times about some restaurants charging more during prime time seating and less during slow days & times.  It's an interesting thought since theaters, airlines and hotels have been doing this for years. 

Savored.com is the site many restaurants are using to achieve this -- where you can get up to 40% off food and drink in Atlanta, Boston, Chicago, Denver, Los Angeles, Miami, NYC, Philly, San Francisco and Washington, D.C.

According to a study done by a professor at the Cornell School of Hospitality:  “People were O.K. with different prices by time of day and day of week, but what made that even more pronounced was the way you framed it.  If you said it’s 20 percent cheaper to come during the week than on the weekend, people thought that was more acceptable than if you said it’s 20 percent more expensive on the weekend.”

What do you think?

New Fried Foods at the State Fair of Texas

9/3/12 Update

And the winners of the 8th Annual Big Tex Choice Awards are. . . Deep Fried Jambalaya for the "Best Taste" award and Bacon Cinnamon Roll for the "Most Creative" award!



The 2012 State Fair of Texas is right around the corner. . .
Sept 28th - Oct 21st

Here are the finalists for the fair's 8th Annual Big Tex Choice Awards.  Two winners will be announced tomorrow (Monday, Sept 3rd), one for "best taste" and one for "most creative." 

• Chicken Fried Cactus Bite
• Deep-Fried Divine Chocolate Tres Leches Cake
• Deep Fried Jambalaya
• Deep Fried Mac-N-Cheese Slider
• Fried Bacon Cinnamon Roll
• Fried Mexican Fire Crackers
• Picnic on a Stick
• Fried Pork Wing

Who do you think will win?

Check out past winners:  http://www.bigtex.com/sft/Nav/foodinformation.asp

While it didn't make it as a finalist, there will be Fried Samoa Girl Scout Cookies this year as well!

Chicken Fried Cactus Bites: Fairgoers will stick with these hand-picked prickly pear cactus pads, thinly sliced, chicken battered and deep fried to perfection. Served with a combination of sweet & spicy secret jalapeno ranch, and agave nectar dipping sauce.

Deep-Fried Divine Chocolate Tres Leches Cake:  A slice of chocolate tres leches cake soaked in buttermilk batter, and fried to perfection. A light sprinkle of cinnamon, topped with whipped cream, fresh strawberry slices and peaches are drizzled with a yummy syrup.

Deep Fried Jambalaya: A State Fair spin is given to this Cajun classic. This "from scratch" jambalaya is created using shrimp, cajun sausage and seasonings, then coated in lightly seasoned flour and fried to a golden perfection. This deepfried Southern delectable will be served with a side of "made in house" spicy ranch sauce.

Deep Fried Mac-N-Cheese Slider: This three-cheese mac is baked until golden brown, battered in bread crumbs, deepfried until crisp on the outside, warm and gooey on the inside. Placed on a slider bun with a griddled beef patty, this southern-style invention almost calls for a rocking chair and a front porch.

Fried Bacon Cinnamon Roll: Deliciously fresh cinnamon roll dipped in a special sweet pancake batter, rolled in crispy fried bacon crumbles, deep fried and sprinkled with powdered sugar. It’s a main course and a dessert all in one.

Fried Mexican Fire Crackers: A yummy, spicy chicken, cheese and jalapeno mix wrapped in fresh-made masa dough and deep fried to a crispy, crunchy, explosion of flavor. OLE, JOSE! Served with fiery TNT sauce.

Fried Pork Wing: This juicy morsel is slow cooked for six hours then lightly deep fried, rolled and tossed in a smoked bacon chipotle glaze. Accompanied by old-school homemade potato chips lightly dusted in barbecue seasoning, it’s a sure crowd pleaser.

Picnic on a Stick): Pieces of delicious spicy fried chicken alternate tater tots and slices of dill pickle. Repeated three times on a stick then dipped in batter, rolled in bread crumbs, and fried until golden brown, this picnic wouldn’t be complete without its choice of BBQ sauce, ranch, or honey mustard. BYO ants.

Recipe: Hearts of Palm Dip

I love hearts of palm.  Give me a salad with hearts of palm in it, and I'm extra happy.  It's a special ingredient to me since I don't see it often.  I love the texture and flavor it adds -- crunchiness and a unique subtle flavor that I can only compare to artichokes.

What is it?  It's a vegetable harvested from the inner core and growing bud of certain palm trees.  You can find them in the canned vegetable aisle in the grocery store next to the artichokes.

I just made a dip that is simple, relatively healthy and is perfect as a snack with pita chips.  The recipe is from Food & Wine Magazine's March 2012 issue (p.80).  All that's in the dip are hearts of palm, extra-virgin olive oil, a garlic clove, and salt & pepper.

http://www.foodandwine.com/recipes/hearts-of-palm-dip

Turning Coffee Grinds Into Laundry Detergent

 

I think this is really interesting and shows how Starbucks is committed to sustainability efforts worldwide.

Starbucks turns coffee grinds and old muffins into laundry detergent
August 27, 2012
Source:  NY Daily News

Coffee giant Starbucks in Hong Kong is testing out an innovative recycling process that turns old, stale baked goods and coffee grinds into bio-plastics and laundry detergent in an attempt to lessen its environmental footprint.

The project, led by scientists at the City University of Hong Kong, is being tested at a new food ‘biorefinery,' that diverts food waste and transforms it into viable, usable products.  The project was presented at a meeting of the world's largest scientific society, the 244th National Meeting & Exposition of the American Chemical Society in Philadelphia this week.

Like oil refineries which covert petroleum into fuel and other ingredients for use in consumer products, biorefineries transform corn, sugar cane, and other plant-based material into bio-based fuels and other products.  But using raw food staples to produce fuel has been a thorny subject, as environmentalists say it's a shortsighted solution that would drive up food prices and contribute to food shortages.

Recycling food waste, however, to make other viable consumer products has the potential of diverting tons of garbage from landfills and reducing the need to manufacture goods from virgin, raw sources, scientists say.  Starbucks Hong Kong produces about 5,000 tons of used coffee grounds and unconsumed baked goods that end up in the garbage bin every year. Currently, most of the waste is incinerated, composted or disposed of in landfills.

'How it works'
The food biorefinery process, meanwhile, involves blending the stale baked goods with a mixture of fungi that help break down the carbohydrates into simple sugars. The blend is then fermented in a vat where bacteria transform the sugars into succinic acid, a key material that's used to produce everything from laundry detergent, plastic, to medicine, scientists explain. 

Baked goods have also been used to create livestock feed.  British supermarket chain Sainsbury's, meanwhile, is the largest retail user of anaerobic digestion technology which turns food waste into energy -- a process that has generated enough electricity to power 2,500 homes.