So don't hesitate; stop on over to CSNstores.com and take a look around. If you see something you'd like me to review (under $80) let me know. I'm open to suggestions.
Wednesday, July 21, 2010
Some News...
I've been asked by the people at CSNstores.com to become a preferred blogger. What does this mean exactly: Just that I will be working with CSN doing product reviews and giveaways. I see this as a win win situation for all of us. CSN gets some well deserved recognition for selling things like dinnerware sets and housewares; I get to review some cool new products and my readers (that's you) get the chance to win during the giveaways.
So don't hesitate; stop on over to CSNstores.com and take a look around. If you see something you'd like me to review (under $80) let me know. I'm open to suggestions.
So don't hesitate; stop on over to CSNstores.com and take a look around. If you see something you'd like me to review (under $80) let me know. I'm open to suggestions.
Saturday, July 17, 2010
Two New Appetizers
For some reason I have a hard time coming up with interesting ideas for appetizers. More often than not if guests offer to bring something to my house I will tell them bring an appetizer. I think I focus so much on dinner and dessert that by the time I get around to the appetizers I'm spent.
So last weekend my husband and I decided to do an entire meal of just appetizers. It was a lot of fun and really allowed me to focus my attention on this part of the meal. We made several recipes; all from Mario Batali's new book Molto Gusto. Comprised of mostly small plate meals this book was perfect.
My two favorites of the night were the: Hot & Cold Summer Squash and Chickpeas with Leaks. We served both bruschetta style.
Hot &Cold Summer Squash
(adapted from Molto Gusto)
5 Tbls olive oil
3 garlic cloves smashed
2 lbs zucchini or yellow squash sliced into 1/3 inch thick rounds (we cut the rounds in 1/2)
1/2 cup minced parsley
sea salt
2 Tbls grated orange zest
2-3 tsp hot pepper flakes
3/4 cup Pomi strained tomatoes, simmered until reduced by 1/2
Heat a 12 inch saute pan over medium heat until hot. Add 2 tbls of oil then the garlic and saute for 1 minute or until golden brown. Add 1/2 the zucchini and 1/2 the parsley, season with salt and saute until softened but not browned about 7 minutes. Stir in 1 Tbls of the zest and 1/2 the pepper flakes. Transfer to a large bowl. Proceed with the second batch. When finished add to the first batch.
Add the tomato sauce tot he zucchini and mix gently. Add the remaining oil and mix gently. Let stand for at least 10 minutes or up to an hour before serving. (serve chilled or at room temperature)
Chickpeas with Leeks
(adapted from Molto Gusto)
2 cans chickpeas (15 ounces each) rinsed and drained
1 cup Leek Ragu (recipe below)
1/2 cup olive oil
sea salt
1-2 tsps red pepper flakes
Combine the chickpeas and leeks in a large bowl. Add the oil and salt and red pepper to taste. Toss vigorously to combine. (best served at room temperature)
Leek Ragu
(adapted from Molto Gusto)
1/4 cup olive oil
5 garlic cloves coarsley chopped
1 lb leeks trimmed and cut into 1/2 in thick slices
sea salt
black pepper
Heat the oil in a large pot over medium heat. Add garlic and cook until soft, about 2 minutes. Add the leeks season with salt and pepper and cook until softened but not browned about 8-10 minutes. Add 1/3 cup water, cover, reduce heat to low, and cook gently until leeks are soft about 15 minutes. If necessary raise heat to cook of the rest of the liquid. Taste the leeks and adjust salt and pepper if necessary.
So last weekend my husband and I decided to do an entire meal of just appetizers. It was a lot of fun and really allowed me to focus my attention on this part of the meal. We made several recipes; all from Mario Batali's new book Molto Gusto. Comprised of mostly small plate meals this book was perfect.
My two favorites of the night were the: Hot & Cold Summer Squash and Chickpeas with Leaks. We served both bruschetta style.
Hot &Cold Summer Squash
(adapted from Molto Gusto)
5 Tbls olive oil
3 garlic cloves smashed
2 lbs zucchini or yellow squash sliced into 1/3 inch thick rounds (we cut the rounds in 1/2)
1/2 cup minced parsley
sea salt
2 Tbls grated orange zest
2-3 tsp hot pepper flakes
3/4 cup Pomi strained tomatoes, simmered until reduced by 1/2
Heat a 12 inch saute pan over medium heat until hot. Add 2 tbls of oil then the garlic and saute for 1 minute or until golden brown. Add 1/2 the zucchini and 1/2 the parsley, season with salt and saute until softened but not browned about 7 minutes. Stir in 1 Tbls of the zest and 1/2 the pepper flakes. Transfer to a large bowl. Proceed with the second batch. When finished add to the first batch.
Add the tomato sauce tot he zucchini and mix gently. Add the remaining oil and mix gently. Let stand for at least 10 minutes or up to an hour before serving. (serve chilled or at room temperature)
Chickpeas with Leeks
(adapted from Molto Gusto)
2 cans chickpeas (15 ounces each) rinsed and drained
1 cup Leek Ragu (recipe below)
1/2 cup olive oil
sea salt
1-2 tsps red pepper flakes
Combine the chickpeas and leeks in a large bowl. Add the oil and salt and red pepper to taste. Toss vigorously to combine. (best served at room temperature)
Leek Ragu
(adapted from Molto Gusto)
1/4 cup olive oil
5 garlic cloves coarsley chopped
1 lb leeks trimmed and cut into 1/2 in thick slices
sea salt
black pepper
Heat the oil in a large pot over medium heat. Add garlic and cook until soft, about 2 minutes. Add the leeks season with salt and pepper and cook until softened but not browned about 8-10 minutes. Add 1/3 cup water, cover, reduce heat to low, and cook gently until leeks are soft about 15 minutes. If necessary raise heat to cook of the rest of the liquid. Taste the leeks and adjust salt and pepper if necessary.
Monday, July 12, 2010
My Affair with Nutella...An Update
About 7 months ago I came clean and shared with you the details of my illicit affair. Since that time our relationship has continued to grow and get stronger. Then one day I was perusing the NYT and there in the food section was an article that made me doubt my love for Nutella.
His name was Nocciolata and they described him as being very similar to Nutella but a bit more saucy. It was at that moment that I knew my affair with Nutella could be in jeopardy. I needed to get my hands on Nocciolata and then only time or taste would tell.
After some inquiring I was able to get a sample of Nocciolata from Rigoni di Asiago. When he arrived at my front door I was taken aback by how thin he was compared to my beloved Nutella. Not that thin is bad or anything but I’ve always had a weakness for men a bit thick in the middle. Anyway, being the smooth operator that he is I was easily talked into enjoying Nocciolata in ways I’ve never tried with Nutella…ways involving ice cream and strawberries. (see below)
Knowing Nocciolata was au naturale/organic made it easy to indulge in him for several days before I realized I missed Nutella. It’s not that Nutella is better…as they are both equally as good…just different…and there is definitely something to be said for the bond created in a long standing relationship.
I’m not proud of myself...at all. But I am kind of glad I strayed from Nutella as it has made me want him even more.
Strawberry Ice Cream with Chocolate Hazelnut Swirl
Ingredients
1 cup unsweetened thawed, frozen strawberries
1 can evaporated milk
1/2 cup granulated sugar
1 teaspoon lemon juice
pinch of salt
1/2 cup chocolate hazelnut spread
Directions
Pulse strawberries in a food proccesor until they are small pieces.
Combine evaporated milk, strawberries with their juice, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation.
Add chocolate hazelnut spread to the machine during the last 30 seconnds. Just enough to swirl it in.
His name was Nocciolata and they described him as being very similar to Nutella but a bit more saucy. It was at that moment that I knew my affair with Nutella could be in jeopardy. I needed to get my hands on Nocciolata and then only time or taste would tell.
After some inquiring I was able to get a sample of Nocciolata from Rigoni di Asiago. When he arrived at my front door I was taken aback by how thin he was compared to my beloved Nutella. Not that thin is bad or anything but I’ve always had a weakness for men a bit thick in the middle. Anyway, being the smooth operator that he is I was easily talked into enjoying Nocciolata in ways I’ve never tried with Nutella…ways involving ice cream and strawberries. (see below)
Knowing Nocciolata was au naturale/organic made it easy to indulge in him for several days before I realized I missed Nutella. It’s not that Nutella is better…as they are both equally as good…just different…and there is definitely something to be said for the bond created in a long standing relationship.
I’m not proud of myself...at all. But I am kind of glad I strayed from Nutella as it has made me want him even more.
Strawberry Ice Cream with Chocolate Hazelnut Swirl
Ingredients
1 cup unsweetened thawed, frozen strawberries
1 can evaporated milk
1/2 cup granulated sugar
1 teaspoon lemon juice
pinch of salt
1/2 cup chocolate hazelnut spread
Directions
Pulse strawberries in a food proccesor until they are small pieces.
Combine evaporated milk, strawberries with their juice, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation.
Add chocolate hazelnut spread to the machine during the last 30 seconnds. Just enough to swirl it in.
Tuesday, July 6, 2010
Foodie Family Vacation....Vegas
Two weeks ago, in honor or our birthdays (my husband and I both had one in June) the “kids” (my mom and uncle) decided to treat us to a weekend in Vegas. The only issue…they were coming with us.
As I’ve mentioned in the past it’s always an adventure going anywhere with the “kids”…well this time it was even worse. We flew…and for some reason, the “kids” don’t normally fly. I have no idea why…but after this trip I won’t question it any more. For everyone’s sake; the check in clerk, the TSA agent, and even the stewardess (who had to promise them cookies if they were quiet through the flight), it’s probably better they don’t.
Weeks before we even left I started getting emails with pictures of suitcases..."do you think these suitcases will work?" For two people that don't travel much, they sure have a lot of suitcases to choose from.
Let me tell you it wasn’t fun going through airport security with these two. A million questions were asked…actually it was more like the same question asked a million different ways… “by no liquids allowed do they mean…” Yes, there were times (several) that I pretended not to know who they were. Like when my mother was randomly selected to be searched…that poor guard didn’t know what he was in for when he picked her.
All that aside we did have a great time and some great food. Here are some of our dining highlights:
Mixed Appetizers at Enoteca San Marco in the Venetian.
The Veal chop at Café Mortorano’s in the Rio.
Margherita pizza also at Enoteca San Marco.
We also had two of the most amazing salads ever at B&B in the Venetian (unfortunately I don’t have pictures): baby greens topped with fresh porcini mushrooms and shaved parmesan cheese. And a cucumber salad topped with pork belly in a lemon garlic vinaigrette. Both were like heaven on a plate.
My mother claims she’s ready to fly again…but I’m just not sure the world is.
As I’ve mentioned in the past it’s always an adventure going anywhere with the “kids”…well this time it was even worse. We flew…and for some reason, the “kids” don’t normally fly. I have no idea why…but after this trip I won’t question it any more. For everyone’s sake; the check in clerk, the TSA agent, and even the stewardess (who had to promise them cookies if they were quiet through the flight), it’s probably better they don’t.
Weeks before we even left I started getting emails with pictures of suitcases..."do you think these suitcases will work?" For two people that don't travel much, they sure have a lot of suitcases to choose from.
Let me tell you it wasn’t fun going through airport security with these two. A million questions were asked…actually it was more like the same question asked a million different ways… “by no liquids allowed do they mean…” Yes, there were times (several) that I pretended not to know who they were. Like when my mother was randomly selected to be searched…that poor guard didn’t know what he was in for when he picked her.
All that aside we did have a great time and some great food. Here are some of our dining highlights:
Mixed Appetizers at Enoteca San Marco in the Venetian.
The Veal chop at Café Mortorano’s in the Rio.
We also had two of the most amazing salads ever at B&B in the Venetian (unfortunately I don’t have pictures): baby greens topped with fresh porcini mushrooms and shaved parmesan cheese. And a cucumber salad topped with pork belly in a lemon garlic vinaigrette. Both were like heaven on a plate.
My mother claims she’s ready to fly again…but I’m just not sure the world is.
Thursday, July 1, 2010
Whole Foods Gift Card Winner...
The winner of the Whole Foods gift card is:
True Random Number Generator
Result:
7 Brandi.
Please email me directly with your contact information.
Thanks again to everyone that participated.
True Random Number Generator
Result:
7 Brandi.
Please email me directly with your contact information.
Thanks again to everyone that participated.
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