Monday, December 31, 2012

Recipe: Rice Krispie Mini Treats


Here's an easy, last minute dessert to make for a party.  Rice Krispie Treats are always a crowd favorite (especially with kids!), so try cutting them into bite-sized pieces to make them a nice finger food party treat.

In the photo above, I left some plain for those who like the treat as-is, and I dipped the others into mint chocolate.  I bought mint chocolate chips, melted them over a double-boiler, dipped the treats halfway into the chocolate and then sprinkled them with crushed candy cane.  I then put them in the fridge to harden the chocolate.

Other ideas:
  • Dip into regular milk chocolate and then top with a small marshmallow
  • Dip into dark chocolate and top it with crystallized ginger
  • Dip into white chocolate and top it with nuts

Recipe: Jello Shots!


What's a party without jello shots?  Or a New Year's Eve party without jello shots?  (ha ha)

While they may be associated with your college days of yore, every time we have a party or go to a party and I happen to mention that I could make some, everyone gets excited.

Here is the recipe for a 6 oz package of Jell-o:
  • 6 oz flavored Jell-o (or non-branded gelatin)
  • 16 oz boiling water
  • 6 oz cold water
  • 10 oz vodka (or another spirit)

For a 3 oz package of Jell-o so you don't have to do the math:
  • 3 oz flavored Jell-o (or non-branded gelatin)
  • 8 oz boiling water
  • 3 oz cold water
  • 5 oz vodka (or another spirit)

For a 1.5 oz package of Jell-o:
  • 1.5 oz flavored Jell-o (or non-branded gelatin)
  • 4 oz boiling water
  • 1.5 oz cold water
  • 2.5 oz vodka (or another spirit)

Note:  I buy the little SOLO branded mini 'tasting cups' from our local restaurant supply store.  It's half the price or less than going to Party City.

Sunday, December 30, 2012

The Cost of a DUI

With New Year's Eve festivities commencing tomorrow evening, please remember to designate a driver or call a cab.  Last year, I sat on a jury for a DUI case, and it opened my eyes to how a DUI can totally ruin your life.  Financially alone, a conviction can cost you $24,000 in Texas. 
 
One thing I learned when I was on the case -- even if you don't feel tipsy or buzzed, there are things such as the horizontal gaze nystagmus test that measures the involuntary jerking of the eyeballs that officers use as part of their sobriety test in many states including Texas.
 
According to Wikipedia:  The horizontal gaze nystagmus test has been highly criticized and major errors in the testing methodology and analysis found.  However, the validity of the horizontal gaze nystagmus test for use as a field sobriety test for persons with a blood alcohol level between 0.04–0.08 is supported by peer reviewed studies and has been found to be a more accurate indication of BAC than other standard field sobriety tests.
 
The Cost of a DUI
Source: WSFA12
December 23, 2012
In 2007, over 1.4 million drivers were arrested for driving under the influence of alcohol or narcotics, according to the U.S. Department of Justice. But few drivers fully understand the impact of a DUI conviction.
Offenders could face jail time and a possible prison sentence, and the financial impact could be devastating: first-time offenders may be responsible for tens of thousands of dollars in costs and fees. On top of that, a driver's auto insurance rates could skyrocket following a DUI conviction.
 
The Cost of a DUI
Unless a driver lives in a city with an adequate public transportation system, there is no substitute for the convenience of driving a vehicle. Access to driving privileges makes it much easier to travel to work, school, or run errands. But salvaging the right to operate a vehicle can prove astronomically expensive following a DUI conviction.
The Illinois Secretary of State's office reports that the average cost of a DUI in Illinois is roughly $14,660. In other areas, the cost can be even greater. According to the Texas Department of Transportation, a DUI conviction in Texas can top $24,000.
 
DUI and Auto Insurance Rates
Skyrocketing auto insurance rates can add to the financial aftermath of a DUI conviction. After a DUI, you will be categorized as a high-risk driver. A convicted driver's premiums will rise and his carrier may non-renew or cancel your policy. Depending on a host of factors, including insurance company, age and gender, the driver's auto insurance rate may spike as a consequence of a DUI.
Depending on how long a DUI remains on a driver's record, these rates can continue for up to seven years. Furthermore, if any accidents and tickets (past or future) are present, the driver's auto insurance rate could soar even higher.
 
Steep Legal Consequences
Operating a vehicle while under the influence of alcohol or drugs is a major criminal offense, and the consequences of a DUI conviction are virtually endless. A conviction can lead to jail or prison time, a criminal record, court and administrative costs, attorney fees, community service requirements, alcohol education courses, substance abuse treatment, revocation or suspension of driver's license privileges, probation and more.
What the above estimates fail to account for is the number of hours it takes to satisfy all the corresponding obligations. Time spent in court, at alcohol and drug education classes, hours in treatment, restitution services, and jail time can turn a person's world upside-down.
 
Have a DUI? You Can Still Save on Auto Insurance
Let's face facts-if a driver is convicted of a DUI, his auto insurance rate is going to rise. But more than any other driver, those convicted of a DUI can't afford not to shop around for the best auto insurance rate available.
Although a driver with a DUI will have limited options, don't fall into the trap of signing on with the first company that offers you a policy. Conduct research, compare quotes and make a careful decision. In the meantime, take a conservative approach to driving and steer clear of tickets and accidents.
 
BE SAFE!  HAVE A WONDERFUL NEW YEAR'S!

Friday, December 28, 2012

Gwyneth Paltrow's New Cookbook


I'm a Gwyneth Paltrow fan, but when her first cookbook came out, I scoffed at the idea of her writing a regular person's cookbook since I knew she had an all vegan-macrobiotic-something diet.  Now, I just read that her second cookbook is coming out in April 2013. 

Solely out of curiousity, I'm tempted to buy the book (when it makes it to the bargain book section of Barnes & Noble) and see if her recipes are indeed, "delicious" and help me feel more energetic and look as good as she does for her age.  I'm curious to see what kind of recipes she has that don't include dairy, eggs, sugar, wheat or meat. 

Here is her publisher's description of the book:

Gwyneth Paltrow, Academy-Award winning actress and bestselling cookbook author, returns with recipes for the foods she eats when she wants to lose weight, look good, and feel more energetic.

Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all!

An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT'S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!

Wednesday, December 26, 2012

Recipe: Caramel-Pear-Cheesecake Trifle



For Christmas, I attempted my first trifle -- the Caramel-Pear-Cheesecake Trifle recipe in Food and Wine Magazine's December 2012 issue (p.146).  We had to buy a trifle dish (this one is from Crate & Barrel), and the dessert turned out quite tasty.

Tips:
  • Use 8 pears instead of 5.  I didn't have enough pears!
  • Definitely strain the pears after cooking.
  • Either buy salted caramel sauce or find a different recipe than the one they provided which was a Vanilla Bean and Fleur de Sel Caramel Sauce.  For me, I cooked it for 8 minutes, and it still didn't develop a deep-amber caramel.  I would use the caramel recipe (step 1) from here.
  • Before serving, sprinkle some crushed Heath Bar or toffee. 
  • When serving, garnish each guest's portion with a whole gingersnap cookie.

Friday, December 21, 2012

The Turducken of Desserts


I learned about the turducken of desserts while reading American Way Magazine (on an American Airlines flight back the other day). 

It's called the Pumpecapple Piecake -- an 11 inch, 24 pound dessert consisting of 3 distinct layers of 6 desserts.  It's a pumpkin pie baked inside of a spice cake, a pecan pie inside a chocolate cake, and an apple pie inside a spice cake, all layered together with a cream-cheese icing and filling and topped with a caramel drizzle and a sprinkle of pecans.  A single slice is 2,000 calories.  Cost is $175.

Check out the 3 minute video on how they make it.  The next time we're in Houston, I'm going to call and see if we can get a slice to go.
http://www.3brothersbakery.com/


Thursday, December 20, 2012

Starbucks in Hong Kong

Check out the Starbucks at Tsim Sha Tsui in Hong Kong.  It's decorated like a gingerbread house with a humongous red cup outside!  I love this Starbucks overlooking the water -- hubby and I took a coffee break here when we visited HK a few years ago, so it brings back lots of memories.

http://eater.com/archives/2012/12/19/check-out-the-insane-christmas-decorations-on-a-hong-kong-starbucks.php



Wednesday, December 19, 2012

Monday, December 17, 2012

Guest Post (FoodFiend): Villa-O - as in OMG that was Fantastic!

I am never so pleased as when I happen upon something that is wonderful and unexpected. Especially when that something involves wine, lobster, and discounts.

Some months ago, I bought a Travelzoo voucher to Villa-O, an Italian restaurant that seemed upon vague inquiry to be located somewhere in Uptown Dallas. I almost didn't buy it.  But it was $59 for two entrees, an appetizer, AND a bottle of wine, so I went back and bought it. I figured if it was cheap wine I could spend a few extra bucks and upgrade.

Of course, being who I am, I almost let the voucher expire. But I caught myself in time, so BP and I fought the holiday shopping traffic and headed down there Saturday night.

We had a fairly early reservation, 6:30, and only a few parties were already seated. We got a fabulous table in the corner where I could watch all the goings-on in the restaurant, and I had a view of the kitchen, but wasn't so close that I felt the heat of the fires and heard other people's dinner sizzling. They had a good mix of music playing - jazz fusion is perhaps a good description - to the point where we wanted to ask where they got their soundtrack. The best part about it was that we could hear it, but we could also still hear each other.


There were more parties seated to the left of the photo, I promise.

The restaurant's advertising describes it as original, organic, and oceanic. They emphasize the use of free-range ingredients and make everything they can from scratch, in-house. As for the oceanic, the decor has a bit of a nautical bent, but we also discovered that Villa-O can rock the seafood.

I was quite impressed with the wine list, and if you know me, you know that's an accomplishment when it comes to a restaurant that regular people can afford. I was also impressed with our waitress Heather's knowledge of the wine list. Upon finding I preferred reds (BP wisely declined to comment much at this juncture), she made several reasonably priced suggestions. I went with Zenato Valpolicella Classico - it was described as black cherry and currant with hints of spice and chocolate, and if a wine is called spicy, I usually like it. I am on a longstanding zinfandel kick, and this was less bold and robust than zinfandel. Heather said she usually recommends this if someone wants an alternative to malbec. I thought it had a better mouth feel than many malbecs, and was a bit lighter. Anyway, we liked it!

My one, and only one, disappointment with the place was that they didn't create a little puddle of olive oil and pepper for bread-dipping. But I took care of that, since fortunately the appropriate condiments were on the table. The bread was good, if less than hot, and it cried out for olive oil. I happily obliged.

For our appetizer, we chose the Crispy Calamari. I thought we were being boring. BP lamented that we hadn't noticed the bruschetta on the menu before we chose the calamari. But oh, my heavens, that calamari was to die for. We could have gotten spoons and just eaten bowls of it. It came over a marinara sauce that was a bit spicy but not overwhelming, and with these fantastic red and green Italian cherry peppers! I have never had anything like it. Again, the peppers were just slightly on the spicy side, but the bit of heat was just the right partner for perfectly cooked squid that was not the least bit rubbery as fried calamari can sometimes be. At that point, we knew we'd hit the jackpot.

OK, it was also at about that time that BP decided he was going to serenade me along with the music, which may or may not have been "The Way You Look Tonight." He was being smooshy, but the atmosphere was favorable. And I digress.

I ordered the Papardelle all'Aragosta, one of Heather's suggestions, and because I immediately salivate at the thought of lobster and white wine sauce. For some reason the "papardelle" part did not quite register in my head, because oddly I was expecting something like linguine rather than the large, flat pastas. I guess I have had too many frutti del mare entrees that typically come with spaghetti. But no, here I was with half-lasagna noodles, obviously handmade, and - wait for it - an entire lobster tail in the shell!!! I think my jaw hit the table. Before Heather deconstructed it for me, I snapped a photo. Yeah, I'm THAT girl in restaurants.


It was huge. I do believe I swooned.

BP got the Fennel-Crusted Scallops over arugula with a sweet basil vinaigrette, despite his claims to dislike basil. But in the end, there was nary a scallop crumb left, so I think he got over it.


He gave me a bite or two. Okay, three. Holy mollusks, Batman, they were good! I don't think I have ever tasted a better-cooked scallop (sorry, GrandCruMan). The breading was crunchy but not too thick. And the sweet basil vinaigrette was the perfect accompaniment. Come to think of it, my bread from earlier might have liked it, too.

But now, back to our previously scheduled lobster.

It was sweet lobster yumminess, and it seemed to go on, and on, and on. I savored it. Being in a rather interesting marinara sauce, it wasn't overly buttery like lobster often is. The sauce had an ever-so-slightly sweet taste that I was frustrated not to be able to identify, but I suspect perhaps fennel. Whatever it was, it was darn good.

Heather offered dessert, bless her heart, but we were too stuffed with seafood. We agreed that we will have to come back, since I am always on board with chocolate cake and BP is on a quest to find the best tiramisu ever. Both are on Villa-O's menu.

I think next time we will have calamari, wine, and dessert. And the time after that, I have to try some different pastas. And the time after that...

Thank you Travelzoo!

Thursday, December 13, 2012

Recipe: Apple Cider Bourbon Cocktail


This is a drink I created (based on a few other recipes I've seen recently) and have been enjoying the past couple of weeks.  It's a great fall/winter cocktail!

Add all of the following to a mixing tin filled with ice.
  • 3 oz apple cider
  • 1 1/2 oz of bourbon
  • 3/4 oz simple syrup
  • Lemon squeeze (1/4 of a lemon)
  • Pinch of cinnamon
Shake lightly enough to mix, pour and enjoy!

Optional:  Add an apple slice as a garnish.



Tuesday, December 11, 2012

Recipe: Dark Chocolate Caramel Panna Cotta

No time to 'style' this photo
since it was dessert time!
Looking for a decadent, impressive-looking but easy chocolate dessert to make when guests come over during the holidays?  Try this Dark Chocolate Caramel Panna Cotta recipe from allrecipes.com.  If anything, try the caramel portion of the recipe -- I think it's the best caramel recipe I've made.

I deviated from the recipe a little bit, so here are a few notes:
  • Instead of using twelve 2-ounce shot glasses (that's so small, like 2 bites???), I used four martini glasses.
  • Rather than alternating the chocolate and caramel, I only made 2 layers -- chocolate on the bottom, caramel on the top.
  • I added raspberries for color.  Apparently, the owner of D Magazine would agree according to this blog post:  Wick Allison's Raspberry Secret Is Out

Sunday, December 9, 2012

Recipe: Braised Chicken with Apples and Calvados

Every so often, I come across a recipe that takes a ton of time and yet the results are ok and the dish doesn't look anything like the beautifully photographed and styled dish in the magazine.

I made the Braised Chicken with Apples and Calvados recipe in Food and Wine Magazine's October 2012 issue (recipe on p. 196, photo on p.176).

If you have the magazine, look at the photo -- it looks lovely.  My dish looked brown.  Yeah, it was just brown, brown, brown, and my sauce wasn't a nice glaze but more of a soupy mush.  I thought it tasted fine but didn't realize that hubby doesn't care for cooked apples with meat, so I probably won't be making this one again.

If any of you make this recipe, let me know how yours turns out!  Also, I have caraway seeds and Calvados for those of you I know personally if you need any for the dish.

Friday, December 7, 2012

Recipe: Brussels Sprouts with Maple Syrup

I used to hate brussels sprouts.  Now I love them.  I think it's because brussels sprouts always had a bad rap and were, honestly, not cooked correctly. 

We tried out Bon Appetit Magazine's Brussels Sprouts with Maple Syrup Recipe (October 2012, p. 113), and this recipe is a keeper. 

I don't have a photo of this dish because I, well, overbrowned (charred?) the vegetable.  Maybe I didn't use enough oil.  In any case, next time, my tip would be to roast them and then toss them in the maple syrup, butter and herbs.

If you're not sure how to roast brussels sprouts, here is the procedure you can follow from Mark Bittman (without using the balsamic and garlic).


Thursday, December 6, 2012

Eau de Pizza Hut


To celebrate reaching 100,000 Facebook fans, Pizza Hut Canada launched a perfume ~ Eau de Pizza Hut.  Thank goodness only 110 bottles were produced and that there are no plans to retail the product.  (The bottles were given to the first Facebook fans asking for the perfume.)

Here's the news story if you want to read more.


Wednesday, December 5, 2012

Starbucks Limited Edition $450 Steel Gift Card


Can I get this for Christmas?  I'm ok with being part of the 1% (see link to article below).  I'd also probably try the $7 cup of coffee.

Meanwhile, Starbucks is rolling out the limited edition $450 steel gift card, the latest addition to the super premium gift card category. Each specially etched card, loaded with $400, costs $50 to make; Starbucks will make only 5,000 of them. The card comes with gold-level Starbucks card membership benefits, such as gifts and freebie refills on brewed coffee and tea, reported USA Today.


Tuesday, December 4, 2012

Guest Post (FoodFiend): Recipe: Chicken Florentine Pasta

I think Pioneer Woman is a goddess.

At least, her food seems to have been created by a divine being.

I guess it's bad to re-blog someone else's blog, but I AM giving credit. But her food always makes my other half, henceforth to be known as the Bottomless Pit (BP for short), swoon and say things like "OMG" - before he tells me it's terrible, I can't possibly eat it, and he needs to take my bowl away and go get me McDonald's. Shoot, dude, the recipe makes 10 servings, you don't need to eat mine.

But I digress.

Today was a WFH day, so I was here to thaw chicken breasts. If you have already-thawed chicken, though, this is easy enough to make on a work night. Here's the recipe, with regards to Pioneer Woman:

Ingredients

  • 1 pound Penne
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

I made it pretty much as written, which is totally unusual for FoodFiend. I even used Barilla's multigrain penne, in the yellow box, in an attempt to be healthful. I like the yellow box Barilla. It is somewhat chewier than white pasta, but otherwise I think the difference is negligible. I used the chardonnay I happened to have in the fridge (Abbeyville, from Napa, bought  during a trek to Total Wine. It's on the lighter side, not bad, but not anything to call the relatives about.) And I had half a bag of shredded Parmesan to kill, so I will admit I didn't use the nice fresh stuff.

Oh, and I think I used six cloves of garlic instead of four. I had fun smashing them with the flat side of my knife, and it made for a nice, garlicky dish.



Now BP is telling me that the leftovers won't fit in the fridge, so we need to just eat them.

Recipe: Peppermint Cookies

My new favorite cookie recipe
Need an amazing cookie recipe for your Holiday Cookie Exchange?  I made these scrumpulicious cookies last night (90 of them!).  Note that these are not for non-chocolate or non-peppermint lovers. 

My recipe is adapted from the Chocolate Mint Cookies recipe on allrecipes.com, but I made a few major changes:

  • Instead of 2 cups of semi-sweet chocolate chips . . . I used 1.5 cups of semi-sweet chocolate chips and 0.5 cups of mint chocolate chips.
  • Instead of using a mint wafer candy and allowing it to melt on the top. . . I melted some mint chocolate chips over a double boiler and then spooned some chocolate over each cookie.
  • Lastly, I added crushed peppermint on top.
One batch of this dough makes about 45 medium-sized cookies.

Happy Holidays!