Friday, October 31, 2014

Tecate & Bohemia Worlds Apart in Taste

By: Paul Morgan, Beer Guy

I recently received some Tecate Light and Bohemia Clasica beer to review. Let me start by saying "A true beer drinker isn't going to go out of their way to get their hands on a light beer," so I'm not going to go too overboard with the Tecate Light review.

It's a nice and refreshing beer after a workout, leaving you without the guilt of feeling like you are canceling out all your hard work. But at 110 calories it's also a few more calories than some of its competitors. In terms of light beers, it's an improvement over many others I've had (read been "forced" to drink a time or two).

The Bohemia Clásica, on the other hand, is a more complex and richer Mexican beer. Much different than the Indio I recently reviewed. The flavor is consistent with what one would associate with a Mexican beer. It has a balanced flavor, on the malty side with notes of roasted barley and a slight hint of hops in the finish. Bohemia is typically one of the higher ranked Mexican beers.

Wednesday, October 29, 2014

Rose Levy Beranbaum, The Baking Bible Giveaway

By: The Food Hunter

The latest baking book from veteran baker & cookbook author, Rose Levy Beranbaum launched on Oct. 28th and will be available soon in fine kitchen shops and bookstores nationwide. The Baking Bible is not only a cookbook but a comprehensive tool all serious bakers should have in their collection. Pages are loaded with recipes, beautiful photos and step by step baking instructions to guide both the novice and experienced baker in creating delicious desserts.

With over 100 all new recipes for cakes, cookies, pies, breads and much more The Baking Bible will quickly become your go to baking book for all occasions.

I’ve partnered with Harold Import Company, book & product distributors for Beranbaum, to offer one reader a signed copy of this wonderful cookbook and Rose’s Silicone Baking bowl, perfect for melting chocolate. Learn more about this bowl and all Rose Levy Beranbaum's specialty baking tools made by Harold Import Co., here.

The first recipe I tried from the book was for Ishler cookies. The Ishler is an apricot sandwich cookie, traditional dipped in chocolate, though Rose suggests spreading the chocolate inside which is what I did. I also made several with fig preserves that I thought turned out equally as well.  You can view the recipe for these delicious cookies here.

Now for the fun part: enter below for a chance to win this beautiful baking book  & a Silicone baking bowl & have access to all of Rose’s recipes at your fingertips.

a Rafflecopter giveaway

Monday, October 27, 2014

Spicy Sicilian Pesto with Pasta

By: The Food Hunter

Mario Batali's Spicy Sicilian Pesto is an authentic Southern Italian condiment perfect for mixing with all shapes of pasta. Flavored with chiles, almonds and fennel seeds it has a distinctive spicy taste that I love.

The pesto can be made ahead and refrigerated topped with olive oil, in a container with a tight fitting lid; making this yet another quick weeknight dinner option.

Pasta with Spicy Sicilian Pesto
(Adapted from Mario Batali)
(printable recipe)

2 cups lightly packed fresh basil leaves
1/2 cup fresh mint leaves
3 garlic cloves
2 tablespoon crushded red pepper flakes
1/2 teaspoon fennel seeds
1/4 cup sliced blanched almonds
1/2 cup extra virgin olive oil
1/4 cup plus 1/4 cup freshly grated Pecorino
1  pound pasta

Bring 8 quarts water to a boil in large pasta pot. Add 2 tablespoons salt to the boiling water. Drop the pasta into the water and cook for 1 minute less than the package instructions indicate. Reserve 1/4 cup of water.

Place the basil, mint, garlic, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add 1/4 cup of the cheese and pulse once to mix it in. Season with salt if needed.

Drain the pasta in a colander, and put in a large bowl. Toss it gently with the pesto and reserved pasta water until the pasta is nicely coated. Serve with remaining cheese.

Friday, October 24, 2014

Angel Hair With Corn, Feta & Fresh Tomato

By: The Food Hunter

While pasta is a weekly staple at our house; what we make with it constantly changes. We have our favorites of course, but I am always trying to find something a little different to keep dinner interesting.

Michael Symon's Angel Hair with Corn, Feta & Tomato pasta fits the bill for being different; as it was certainly a combination I had never tried. I made this recipe a few weeks ago for my family and it has quickly become a new favorite in our house. Even though we are well into fall you can't help but notice how fresh and summery this dish tastes. We will definitely make this again and again.

Angel Hair with Corn, Feta & Tomato
(recipe adapted from Michael Symon 5in5)
(printable recipe)
1 pound dried angel hair pasta
3 tablespoons olive oil
2 cups frozen corn
2 cloves garlic, sliced
3 tablespoons fresh oregano
1/2 tablespoon crushed red pepper flakes
2 cups fresh tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 cup feta cheese, crumbled

1. Bring 5 quarts water to a boil. Add salt. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

2. Meanwhile, in a large skillet over medium-high heat add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook about 1 minute.

3. Stir in the red pepper flakes, add the reserved pasta water, and cook for 1 minute.

4. Add the cooked pasta to the pan,stirring. Remove from the heat and toss in the tomatoes, additional olive oil and feta. Serve immediately.

Wednesday, October 22, 2014

Hens with Artichokes

By: The Food Hunter

Even though I have tons of cookbooks I will often search online for recipes from my favorite chefs; which is how I found the Mario Batali recipe below. His recipe originally called for quail but I used game hens instead, since they were easier to find at my local supermarket. I imagine chicken would work equally as well.

This savory one pot meal takes a little bit of advance planning to marinate the fowl, but the results are so worth it.

Hens with Artichokes
(adapted from Mario Batali)
8 quails, cleaned and boned(I used game hens)
1 cup balsamic-honey marinade, recipe follows
Salt and pepper, to taste
8 slices prosciutto
4 tablespoons extra-virgin olive oil
1 cup dry red wine
8 artichokes, tough outer leaves and choke removed, cut into wedges and held in acidulated water
2 cloves garlic, crushed flat

Marinate meat in balsamic honey marinade for 1 to 2 hours.

Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks. In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails. When the last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.

Balsamic-Honey Marinade
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons honey
1 tablespoon black peppercorns

In a bowl large enough to hold both the marinade and the quail, mix all the ingredients together.