Chef Apron Giveaway

By: The Food Hunter


Aprons were originally worn as a utilitarian outer garment to cover the front of the body and to protect the wearer’s clothes from soiling, wear and tear. Over the years many different styles of aprons evolved depending on the purpose and were often named after the trade, craft or profession that used that particular design.

A chef apron also known as a waist apron is a square or rectangular piece of fabric that ties around the waist to cover the body from the waist down. Add a pocket to hold an order pad and it becomes a bistro apron.

These mid-calf length “old school” heavy duty chef aprons are hard to find and coveted by professional chefs and serious cooks alike. They are a useful and much appreciated gift for any cook or chef and for that reason, Crooked Brook is sponsoring a Chef Apron Giveaway.

Enter below for your chance to win one of two, Apron Style #700 - 35” W x 25” L (approximately), made in white, 10 oz., 100% cotton denim. Depending on the height of the wearer, this apron is calf length.

With BBQ season almost upon us these aprons make the perfect gift for grill masters who like to wear shorts and cook over an open or pit fire. Another good thing about Crooked Brook aprons is that after they are too dingy and beat up to wear in public, you can cut them up into 100% cotton rags.

Cant to wait to see if you won? Receive a 10% discount on all Crooked Brook Chef Wear and Accessories: Aprons, Bib Aprons (blank, printed or embroidered) Women’s Aprons (blank, printed or embroidered) Chef Coats (blank or embroidered) and Women’s Chef Coats (blank or embroidered) from 4/28/14 to 5/13/14 with the Coupon Code “Food Hunter's Guide Chef Apron Giveaway”.

  a Rafflecopter giveaway In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Spring Into New Traditions With The Bruschetta Grilled Cheese & A Faberware Cookware Giveaway

By: The Food Hunter

Some foods just naturally go together, take for example grilled cheese and tomato soup. This classic food combination is the epitome of comfort food; taking us back to a simpler time. These days with our hectic lives and busy schedules, coming home and whipping up a pot of tomato soup is not practical. Which is why I came up with the Grilled Cheese Bruschetta.



A play off this winning combination, the Grilled Cheese Bruschetta substitutes fresh chopped tomatoes and basil for the soup. Serving them on top of the sandwich, bruschetta style, makes it fun for the entire family to eat. The recipe also uses oil instead of butter for coating the bread and mozzarella cheese instead of the classic American/Cheddar. These twists make it more spring friendly and somewhat lighter for those of us that like to keep things healthy.

A win win situation if you ask me...speaking of winning our friends over at Faberware are giving one lucky Food Hunter's Guide reader (that's you) a chance to win a set of New Traditions Cookware. This 12-piece colorful cookware collection is being sold exclusively at Walmart, and is available in your choice of aqua or red. The New Traditions set has a scratch-resistant non-stick surface for easy cleanup and a shatter-resistant glass lid. Who wouldn't want a add a set of these retro looking pots to their collection?



Bruschetta Grilled Cheese
(printable recipe)
yields 2 sandwiches

For the Sandwich
1 large rustic round loaf of bread, cut into 4 thick slices
1 ball fresh mozzarella, sliced 1/4 inch thick
Extra Virgin Olive Oil

Heat a non-stick griddle or pan over medium heat. Evenly coat with olive oil.

Drizzle olive oil on one side of all 4 slices of bread. Layer mozzarella rounds in an even layer on two of the slices. Top with the other two slices of bread oil side down.

Place on griddle and cook until sandwich is golden brown on bottom, about 2-4 minutes. Carefully flip sandwich and cook on other side until golden brown and cheese is melted through.

Remove from heat and cut into bruschetta slices. Top each piece with tomato salad (recipe below) and serve with extra tomato on the side.

For the Tomato Salad Topping
2 large tomatoes, chopped
2 Tbsp fresh basil, chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
salt and pepper

Mix all ingredients together in a bowl. Allow to marinate a few minutes while sandwich is cooking. Top warm bruschetta slices evenly. Reserve leftover to serve on the side.


a Rafflecopter giveaway
  In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Fresh & Easy; Making it Easier To Get Healthy Food Fast

By: The Food Hunter

There's been a lot of changes with the grocery chain known as Fresh & Easy. From being sold in the later part of 2013 to their recent collaboration with Wild Oats, Fresh & Easy is refocusing on what consumers really want by "making fresher easier."

I recently met with the Fresh & Easy team here in Phoenix to get a better understanding of what's new in the stores; below are a few of the cool things I learned.

1. Most stores are now open 6am to midnight and some are even open 24 hours.

2. Grab & Go breakfast items are now available. Items include: egg white bowls, burritos, and yogurt parfaits.

3. Thanks to their partnership with Wild Oats, Fresh & Easy is now the only grocery chain that offers an organic line of Grab & Go sandwiches.



4. Wine has been pared back slightly; but don't worry there's still a great selection.

5. All Grab & Go items are now located in the front of the store for convenience.

6. Eggs are dated and labeled with a just been laid stamp and are sold within 72 hours of that date.



7. All packaged meals are hand made by the Fresh & Easy team each day.

8. All Fruits & vegetables are being delivered daily, guaranteeing you get the freshest possible each day.

9. You can now purchase a single serving size of your favorite fresh soup.

10. Rest assured that with all these changes, prices still remain the same.

Eating Whole Foods: Dark Chocolate Creamsicle Bundt Cake

By: The Food Hunter

One of the things I remember most about my grandmother is her immense fondness for candy. Chocolate, jellies, hard candy...you name it, she loved it. Her favorite though was the milk chocolate orange wrapped in foil that had to be whacked lightly before unwrapping to dislodge the slices inside.

At the time those chocolate orange spheres, for me, were the ultimate union of flavors. I'm not certain how I'd feel about them these days, as so much of my eating practices have changed. However, I often crave this unique flavor combination and when I do it makes me think of my grandmother.

Feeling a bit nostalgic and looking for something new to bake I decided to take this memory and turn it into a cake. Hence, the Dark Chocolate Creamsicle Bundt Cake was born. Dark chocolate brightened with a spritz of refreshing orange; one bite and I was instantly transported back in time.

I trust you will like this cake as much as I do and I hope you have fond memories to enjoy as you savor each morsel.

***Win A Whole Foods Market Gift Card....Details below***

Dark Chocolate Creamsicle Bundt Cake
(printable recipe)
3 1/2 cups cake flour
1 Tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups sour cream
2-4 teaspoon fresh squeezed orange juice
zest of 1 large orange
4 tablespoons cocoa powder

Preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.

Sift together flour, baking powder, baking soda and salt and set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed, about 3 minutes. Add eggs one at a time, beating well after each addition, then add in vanilla. Reduce speed to low, add half of flour mixture, and mix until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.

Divide the batter evenly into two bowls. In one bowl add the orange zest and orange juice, stir to combine. In the other bowl add sifted cocoa powder, stir to combine.

Pour the orange batter into the pan, spreading it evenly around the bottom of the pan. Next, add the chocolate batter on top to cover.

Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, about 45 minutes to 1 hour.

Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.

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  In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Gluten Free Black Rice Chicken Quesadilla

By: Davinia Perrin

I recently had the opportunity to sample Food for Life’s exotic black rice tortillas. I love traditional flour tortillas but very rarely eat them, as they offer no health benefits. These tortillas are gluten-free and made with health in mind. Black rice is described as a “super grain” full of vitamins, minerals and naturally occurring antioxidants and fiber. They are also 100% vegan and don’t contain any conditioners, additives, artificial flavors, colors or preservatives.

I filled these tortillas with cheese, chicken, bacon and green chilies and topped with sliced avocado, sour cream and salsa. The outcome, a delicious quesadilla. Crispy, slightly chewy and the black rice complimented the fillings and toppings just perfectly. One thing to note, these are best served warm or they have a tendency to tear given they are gluten free. You may also consider substituting these tortillas for your next wrap, burrito, Mexican casserole or make homemade tortilla chips! Thanks to Food for Life, my future is going to include more guilt-free quesadillas.



Gluten Free Black Rice Chicken Quesadilla
(printable recipe)

Filling:
½ Tsp. Olive Oil
½ Cup Shredded Chicken (Quick tip: Use a Rotisserie Chicken)
¼ Cup Shredded Mexican Cheese Blend
2 slices Cooked Smoked Applewood Bacon
Diced Green Chiles, as desired

Topping:
½ sliced avocado
Dollop Sour Cream
Salsa

Heat olive oil spread evenly in a large frying pan over medium heat. Immediately add tortilla to pan and top with chicken, cheese, bacon slices and spoon green chiles (as desired).

Cook until cheese is melted, then using a spatula fold in half and continue to cook for about 30 seconds on each side or until desired crispness is reached. Remove from pan and cut into wedges.

Top with sliced avocado, sour cream and salsa. Serve warm.

In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust. 

Vegan Baked Ziti & A Give Away!

By: Lynn Stevens

Thinking about becoming a vegetarian? My first attempt to do so was in high school. My dad, the chef in our house, was entirely annoyed. A few months later, I was diagnosed anemic and this ended my vegetarian journey . . . at least temporarily.

It wasn’t until recently, that a vegetarian approach to eating, once again, found some appeal in my life, particularly after I watched the documentary, Food, Inc. Couple that experience with today’s society that picks up the sword of nutrition in the fierce battle with debilitating disease that exists in our world and it’s easy to lean towards eating more (if not only) vegetables and less meat (if not none). But while I certainly want to win that battle, I don’t want to lose the enjoyment and taste of good food. So, for me, “To eat and what to eat, that is the question.” It’s too bad we can’t script our life screenplay knowing what’s to come.

So, while not a vegetarian, I have cut back on my meat and dairy in favor of a lot of vegetarian dishes in what seems like the unending search for ways to improve my nutritional profile while, at the same time, remembering life (and food) is to be enjoyed in balance. That’s what I really liked about Mayim’s Vegan Table cookbook, which provides a very enjoyable transition towards a vegan lifestyle. This book is written by Mayim Bialik, a mother, actress, and neuroscientist, along with Dr. Jay Gordon, a pediatrician. It addresses common misconceptions related to vegan eating, and provides persuasive arguments to adopt a vegan lifestyle for health, environmental, and ethical reasons. Easy meal tips are offered to counter the roadblock of time constraints. And, I must say, many of these recipes are very simple.



I made several recipes over the course of the week and found them to be surprisingly interesting and delicious. Even my family enjoyed them and no one complained about the lack of meat. The baked ziti recipe listed below was one of my favorites. The only downside to the book was that there were simply not enough entrée recipes. I wish there had been more included; but, isn’t that the sign of a good book? It keeps you wanting more…

So, still thinking about becoming a vegetarian? Albert Einstein said, “The world as we have created it is a process of our thinking. It cannot be changed without changing our thinking.” My advice: Try a few recipes and remember that change is gradual, and the transition to a new lifestyle is more successful when implemented gradually, rather than overnight. Even if you don’t plan to ban meat completely, this book will help to set you on the right track to healthier eating.

Baked Ziti
(printable recipe)
Serves 8
1 tablespoon salt
12 ounces ziti pasta (or penne)
3 tablespoons fresh basil or parsley, chopped, for garnish

Herbed “Ricotta”
1 ½ cups raw macadamia nuts, soaked in a bowl of water for at least 4 hours
1/8 teaspoon garlic, minced
½ teaspoon salt
1 tablespoon olive oil

Tomato Sauce
1 tablespoon olive oil
½ cup onion, chopped
1 teaspoon garlic, minced
3 teaspoons dried Italian seasoning
1 (14-ounce) can roasted tomatoes, diced
1 (14-ounce) can tomato sauce
1 teaspoon salt

Cashew Cream
1 cup raw cashews, soaked for at least 2 hours
½ teaspoon dried oregano
1 teaspoon salt
2 teaspoons freshly squeezed lemon juice
¼ teaspoon rice vinegar
2 tablespoons chopped fresh parsley


1. Bring a pot of salted water to boil and cook the pasta according to the package instructions. Drain and rinse, let cool and set aside.

2. To make the herbed “ricotta”, combine the macadamia nuts, ¼ cup of water, and the garlic, salt, and olive oil in a food processor and puree for 1 minute. Scrape down the sides and puree for another minute, until light and fluffy. Set aside.

3. To make the tomato sauce, heat the olive oil in a medium skillet over high heat, and sauté the onion until soft and translucent, about 8 minutes. Add the garlic and herbs and sauté for another 2 minutes. Lower the heat to medium, add the tomatoes and tomato sauce, and simmer for 30 minutes. Add the salt and cook for another 15 minutes.

4. To make the cashew cream, puree the soaked cashews in a blender until a smooth paste forms. Add 1/3 cup of water and the remaining ingredients and puree until creamy.

5. Preheat the oven to 350 F. To assemble the baked ziti, toss the pasta with the tomato sauce in a large bowl, and then stir in the herved “ricotta”. Mix in the cashew cream.

6. Spread into a 9 x 13-inch baking dish, cover with aluminum foil, and bake for 30 minutes, or until the cheese starts to brown. Garnish with fresh basil or parsley, as desired.


a Rafflecopter giveaway In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Throwback Thursday: Italian Easter Bread

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

Our family breakfast tradition on Easter is Italian Easter Bread.  Growing up in Philadelphia it was sold in all the neighborhood bakeries and you could buy it with eggs or without.  Not the case here in Phoenix. Yes, you can find it here but it's not so readily available.  So what does one do when she calls herself "the food hunter" and doesn't want family traditions to stop just because of where she lives?  She makes her own of course.

 Happy Easter!

Italian Easter Bread 
1 cup milk

2 1/4 ounce packets active dry yeast

1tsp vanilla

1 tsp anise

4 eggs
1/2 cup sugar

4 1/2 cups flour

Zest of 1 lemon

1 tsp salt

1 stick butter cut into 1 inch pieces

Egg wash

1 egg

1 tbs water

In a small saucepan heat the milk over medium to 110 F. Add the yeast to a small bowl with the warm milk and whisk it  with 1 tablespoon of the sugar. Let sit until foamy (about 5 minutes).

Whisk in the eggs, anise and vanilla; set aside.

In a large bowl whisk together the rest of the sugar, flour, lemon zest, and salt.

Pour the flour mixture in the bowl of a mixer. With dough hook attached and mixer on medium speed, slowly add the milk .

Add the butter 1 tablespoon at a time and let it get gently incorporated into the dough. 

Be sure to mix well when all the butter is added (about 3-5 minutes). Adding more flour until your dough is stiff  not sticky. 

Put a little flour on the counter and scrape the dough out of mixer. Knead the dough a little and shape the dough into a ball.

Oil a large glass bowl and place the dough in there too rest. Rub a little oil on top of the dough and cover for about 1-1 1/2 hours.

Punch down the dough.

Divide the dough into 3 portions. Roll each portion into a strip about 15" long. Pinch the ends and start the braid...you can leave as a long braid or pinch ends together to form a wreath.

Cover with a kitchen towel and let rest 45 minutes. Preheat oven to 350.

When ready to bake brush dough with egg wash and add sprinkles. Place on a parchment lined baked pan and bake for 25-30 minutes or until golden in color.  Let cool on rack before slicing.

Fuel The Marathon of Your Life {Give Away}

By:The Food Hunter

Photo by Josiah Mackenzie / CC BY

I'm by no means a marathon runner. Heck, I ran one 10K and decided that was enough for me. But I do workout almost daily and it does include some running here and there. When it comes to fueling the body, whether it is for a workout, run or just life itself the food you choose definitely has an impact on how you perform.

We’ve all had days where we’ve over indulged in calorie laden food and felt sick, lethargic, and downright lazy. Don't fool yourself into thinking it's anything other than the food you consumed making you feel this way. Choosing to eat better food is the first step to getting your body on track to run the marathon we call life.

I do my best to eat healthy on a regular basis, but it isn't always easy, particularly if I'm on the go. These are the times I turn to nuts, fruit or homemade granola to fuel my body. They are all portable and good for me snacks. But when I’m home I keep my fridge stocked with Greek yogurt.

Topped with berries, sprinkled with homemade granola or eaten plain right out of the container I love Greek yogurt. It makes a perfect snack or a great breakfast and keeps my body consistently fueled and feeling good for hours.

This year Stonyfield Greek Yogurt is the official yogurt sponsor of the Boston Marathon. They will be there handing out yogurt coupons to help runners and their friends and family fuel up after the race. They will also be giving away tons of healthy living prizes on the day of the marathon. Follow along on both Twitter and Instagram on race day using #StonyfieldSuperFan and you might just win! ****You can also enter below to win 1 of 5 FREE Stonyfield yogurt coupons.****

Remember it’s all about what you put into your body so be sure to make healthy choices as often as possible; your body will thank you for it!


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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

What's Old Is New Again At The Hotel Valley Ho & ZuZu

By: The Food Hunter

Since 1956 the Hotel Valley Ho has been host to a multitude of events for celebrities, athletes and the general public. Once known as a hide-away for the rich and famous, this mid-century modern venue offers a unique backdrop for just about any occasion.

At the Hotel Valley Ho possibilities for creating the perfect atmosphere for just about any size group are endless. Outdoor ceremonies by the OH Pool are a popular choice; as are rooftop receptions with views of Camelback Mountain in the horizon.

More formal affairs can be received in one of the many ballrooms, some of which include outdoor seating areas. 

Just off the main lobby is ZuZu, the hotel's retro chic restaurant serving seasonal American fare. Large indoor/outdoor dining tables at the restaurant provide another cool venue option. Open for breakfast, lunch and dinner ZuZu attracts a mixed crowd of hotel clientele and locals.



The menu features fresh and local produce whenever possible. You'll find everything from gourmet salads, to burgers, salmon and steak. There's definitely a nice variety to satisfy even the pickiest of diners.

Our recent dinner included a good mix of fare from the menu. To begin we sampled the grilled artichokes. Slightly charred and served topped with a toasted bread crumb mixture of pecorino romano and oregano, they were delicious and fun to share.



My absolute favorite food of the night was the roasted tomato and goat cheese casserole. Baked in a mini cast iron pot with spinach, red peppers, and chopped kalamata olives, I could easily have eaten my way through several of these little crocks of melted cheese.



Our main course included the braised beef short rib served over cream grits accompanied by oven-roasted vegetables. The vegetables were a bit firm for my taste, but who needs vegetables with meat this succulent and tender?



On the lighter side I tasted the skin on pan seared striped bass served over smashed cauliflower and a ginger soy butter. I'm usually not a huge ginger fan but this sauce complimented the fish perfectly.



Be sure to save room for dessert because you won't want to miss out on the delightful caramel apple crisp topped with vanilla ice cream. Exactly how a crisp should be and then some!



Lots of good food to choose from but frankly the true success of ZuZu resides within the Hotel Valley Ho. Full of character in a town where there are bigger, swankier, and even more luxurious hotels, the Valley Ho is the epitome of the saying "what's old is new again".

Cuisine type: American
Price Range: $10-$25
Atmosphere: A modern take on a classic restaurant of the 1950s, with indoor and outdoor seating.
Additional information: Savor handcrafted cocktails in the ZuZu Lounge, where Cool Redux Happy Hour is 4:00-7:00 weekdays. Stop by for weekend brunch on Saturdays and Sundays and build your own drink for $5 at the Bloody Mary and Mimosa Bar.

 
Zuzu
Hotel Valley Ho
6850 E Main St, Scottsdale, AZ 85251
Phone:(480) 421-7997

 Article  also appears on Arizona Weddings Magazine Blog

This meal was provided complimentary. However, all opinions and comments are my own.  

Baked Pasta with Ham for Easter Dinner

By:The Food Hunter

Holiday meals at our house always seem to observe the same format: appetizers, followed by pasta, onto a complete meat course (including potato & vegetable) and then dessert. Over the years I've been inconspicuously trying to whittle this routine down. It's not that I don't love our family holiday meal traditions it's just that these days it's harder and harder to eat such large amounts of food.

This year for Easter I've decided that instead of two separate courses I will combine the meat and pasta into one. I'm not sure how this is going to fly with the family; but I guess I will find out soon enough. The baked pasta dish below is so good I think they may just forget there's no meat course being served.

I found this recipe in one of my favorite cookbooks Molto Italiano by Mario Batali. Laden with cheese and chunks of parmacotta, which is cured ham, this dish has all the elements of Easter at our house wrapped into one.



Baked Pasta With Ham
(printable link)
Makes 8 servings

8 tablespoons extra virgin olive oil
1 pound Italian cooked ham, cut into 1/2 inch cubes
salt and freshly ground black pepper
1 small carrot, cut into 1/4 inch dice
1 rib celery, thinly sliced
1 cup dry red wine
1 1/2 cups basic tomato sauce
1 1/2 pounds ziti
1 pound fresh ricotta
8 ounces hard provolone, cut into small dice
1/2 cup freshly grated parmigiano-reggiano

In a Dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper. Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes.

Add the wine, bring to a boil and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan, and cook until the meat is just about falling apart, about 20 minutes. Transfer the meat to a large bowl. Keep the sauce warm.

Meanwhile, preheat the oven to 450F. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.

Cook the ziti in the boiling water for 1 minute less than the package directions, until still very al dente. While the pasta is cooking place the ricotta in a small bowl and stir in a ladle of the pasta cooking water to "melt" it.

Drain the pasta and add it to the bowl with the meat. Add the ricotta, provolone, and tomato sauce and stir to combine.

Grease a round 12-inch deep pie dish or a casserole with olive oil. Place a ladle of the cheese and sauce mixture in the bottom of the dish, followed by a layer of the pasta and meat mixture. Sprinkle 2 to 3 tablespoons of the Parmigiano over, then repeat with another layer of the cheese and sauce mixture over the pasta and meat, and Parmigiano. Continue until all the ingredients are used up.

Bake for 25 minutes, until bubbling and heated through. Serve in warmed pasta bowls.