Archives for September 2011

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Cream & Berry Tarts

by TT September 29th, 2011| Desserts, Recipes
A few weeks ago, I was asked if I would like to try some Walkers Shortbread Cookies.  To be honest, shortbread isn't one of my favorite cookies; usually, I find them to be bland.  However, I thought they might make a good ingredient in a recipe, so I accepted the offer.

Within a few days I received a package filled with an assortment of shortbread cookies:  Scottie Dogs Shortbread, Shortbread Highlanders, Shortbread Fingers, and Stem Ginger Shortbread.  Obviously, the Scottie Dogs wouldn't be turned into an ingredient; there's no need to crush up cute, little dog cookies, when you can
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Stuffed Mushrooms

by TT September 26th, 2011| Appetizers, Recipes
A recent Sunday was filled with a nice combination of events:  a few hours of work in the morning, a few hours of back to shopping, a little bit of cooking, and finally, hanging out with the family while eating and watching the Patriots game.  Although it may not have been an exciting series of events, it was satisfying to check items off of the perpetual to-do list.  Plus, we got to end the day with relaxation and good company- a double win.

On a late afternoon such as this, the menu consists of appetizers.  In addition to the natural tendency
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Food Localmotion Green Pizza and Beer Local Foods Dinner

by TT September 23rd, 2011| Restaurant News
With today marking the start of fall, it seemed the appropriate time to start a new series.  This series will features chefs and restaurants who are hosting Fall Harvest dinners that utilize locally sourced produce, meats, cheeses, and more.  The series will highlight many delicious events from California to Florida to New Jersey and a few other locations in between.

Our first Harvest Dinner is taking place this Sunday, September 25th, at 5:30 p.m. at the Lucky Bucket Brewery in La Vista, Nebraska, in conjunction with The Food Localmotion (Sierra Club Omaha, Green Omaha Coalition, and Slow Food Omaha).  Preparing
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Sorella, New York, NY

by TT September 21st, 2011| Restaurant Reviews
In August, my husband and I were able to plan a business/pleasure trip to NYC.  After two days of meetings, we had a day and a half to enjoy the sights and tastes of Manhattan.  We spent our last evening there roaming the Lower East Side, a section which we had not explored together previously.  After a cocktail at a bar, we had a great first meal at The Meatball Shop.  From there we walked the third of a mile to our second dining experience of the evening, Sorella.

We were brought to this restaurant, having seen Michael
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Stuffed Tomatoes

by TT September 19th, 2011| Appetizers, Recipes, Side Dishes
Canning and freezing season is in full swing at our house.  A few weeks ago, we spent the weekend making one batch of canned tomatoes and creating all sorts of peach items: peach and tomato salsa, peach jam, pickled peaches, peach-infused vinegar, peach-infused vodka, and peach bread.  Our basement shelves and freezers are becoming nicely full.

This past weekend was dedicated to freezing cauliflower, broccoli, and eggplant and canning two more batches of tomatoes.  With a bushel of tomatoes on hand, it was easy to determine one of the ingredients for our Friday night dinner.

Friday's dinner also had a little inspiration
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Pravda, New York, NY

by TT September 15th, 2011| Restaurant Reviews
As noted on their website, "Pravda is an underground caviar bar."  In addition, this Russian-themed bar also has a wide variety of Russian foods and an enormous vodka list.  While a bar might seem to make a better review for our beverage publication, Parched No More, with me in attendance, there is a focus on food.  Although I enjoy a martini or two, it always needs to be accompanied by food.  Let's just say I'm a lightweight, and keep it at that.

We arrived at Pravda at 9:00 on a warm Saturday night.  While this is early to start
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Baba Ghanoush

by TT September 13th, 2011| Appetizers, Recipes, Tapas Monday
First, I know that the spelling of this yummy dip may not be the way you've seen it in other recipes or cookbooks.  However, baba ghanoush is one of those words that has multiple accepted spellings.  So, I chose the one that I liked best!

Now, on to the important stuff- this fabulous dip.  I love any meal where you can nibble, hence why my husband and I chose to make our late night Monday dinners into Tapas Monday.  But that doesn't mean that we don't eat little dishes and appetizers during other parts of the week.  Friday night at home? 
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Macerated Fruit

by TT September 8th, 2011| Recipes, Simple Solutions
Technically, I am calling this a recipe, but I know there isn't much involved in the recipe.  It simply is a matter of combining two (or maybe three) ingredients to produce a final product.  However, I think that macerated fruit could be considered a recipe in that the final product is fairly different from the one with which you started.

Macerating fruit can be done in two different ways.  It really depends on what you want the final result to be.  If you simply are seeking a little more sweetness and liquid for your fruit, then you have one option. 
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Chef Katy Clark

by TT September 7th, 2011| Chef Interviews
In our last Food Network Star interview, we learned more about Juba Kali.  This week we are pleased to share our interview with Katy Clark, a competitor who is the owner of a food and fitness company, Fit Chef Katy.  She amazed us with her cooking skills, but unfortunately she was eliminated in the second episode.   We were pleased to speak with her and learn more about her.

TT:  Having watched Food Network Star, your food looked fabulous, especially your grown-up s’mores.  What is the best piece of cooking advice you can offer to home cooks who want to
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Spinach & Goat Cheese Dip

by TT September 5th, 2011| Appetizers, Recipes, Tapas Monday
Both my husband and I enjoy warm, melted cheese in all varieties.  From the stretchy nature of mozzarella to the lush creaminess to brie to the delightful silkiness of a gruyére fondue, we adore cheese in its molten form.

Last week I knew I had a small log of goat cheese hanging out in our refrigerator.  While it would have been a great topping for salad or a filling for a wrap, it seemed to be begging me to find a way to use it in a warm cheese creation.  So, with the goat cheese's request falling on a Tapas Monday,
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