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Sunday Breakfast - Royal Foodie Joust Entry
2008-10-19 17:14:00
This month's RFJ ingredients seemed to throw several of us for a loop. They are: acorn squash, sage and orange. My first attempt at a submission was truly horrid. I made a dessert acorn squash stuffed ravioli with an orange/sage relish. I actually gagged at first bite. Something about the flavors put together that way just didn't work, but I refused to give up.This morning I made an excellent breakfast of acorn squash pancakes and chicken sausage with a maple-orange glaze. It was truly delicious!Acorn Squash Pancakes2 cups flour1 Tablespoon baking powder1/2 teaspoon each powdered ginger and cinnamon1/2 teaspoon salt1 cup mashed or pureed acorn squash2 eggs1/2 to 1 cup milk1 teaspoon vanilla extractCombine squash, eggs, and vanilla and blend well. Mix together flour, baking powder, salt and spices. Add flour mixture to squash mixture alternately with milk until a loose batter forms. Drop by 1/4 cup onto a hot griddle and cook until bubbles form on the top and the edges are dry. Fli...
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Easy Eggplant Parmigiana
2008-10-18 19:35:00
I love eggplant in any form - especially parmigiana. I don't like the time it can take to make it, though - all that breading and frying, especially with all the people I have to feed each day (remember, it's 8 during the week and 9 on weekends), that can get really tedious. I also don't like the extra calories added with breading and frying, so I came up with this simpler method - much like the one I used for the Eggplant Mozzarella I posted at Short Order Mom. This one still uses breadcrumbs, but no egg and no oil. The "secret" - eggplant diced small instead of sliced. Sauté the diced eggplant in a small amount of olive oil until softened. Layered into a 9x13 pan that has been sprayed with oil. Topped with breadcrumbs. A layer of marinara. Shredded Parmesan and Romano cheeses. Sliced mozzarella on top of it all. 30 minutes in the oven and the result is perfection! Easy Eggplant ParmigianaMakes 1 9x13 pan8 cups diced eggplant1 Tablespoon salt3 Tablespoons olive oil2 cups marinar...

The Spice Depot
2008-10-14 15:40:00
If you haven't come across The Spice Depot products yet, please allow me to introduce you. The Spice Depot offers three main products; The World's Best Grinders, Organic Dried Herbs and Signature Spice Blends. All of their products are always all natural and in many cases, organic as well. There's nothing added, no fillers, no preservatives, no nothing; just real herbs and spices.I've tried (so far) two of The World's Best Grinders - Garlic Pepper and Spicy Chicken. Both were excellent; the Garlic Pepper paired perfectly with beef, and the Spicy Chicken was fantastic on both grilled and roasted chicken. I love the built-in grinder in the top of each jar - it was easy to use, never clogged and delivered super-fresh seasoning exactly where I wanted it.Their comprehensive website takes you through spice notes, recipes (you can also submit one of your own) and even wine pairings by ethnicity! There is a sustainability statement and they support The Zajac Ranch for Children.Best of ...
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Foodbuzz Publisher Community Launches
2008-10-13 17:56:00
I recently wrote about Foodbuzz and how much I love this community of foodies. Today is the official launch of Foodbuzz. Check out this press release for more info:LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITYLEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHINGSan Francisco ? October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.?Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,? said Doug Collister, Executive Vice President of Foodbuzz, Inc. ?Food bloggers are the new breed of...
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A 'Junking' Day
2008-10-12 03:48:00
Today I went 'junking'. That's a family word for heading off to yard sales. I come from a long line of yard sale and antiques lovers, starting with my dad. I haven't been in quite some time, but there was one just up the street and it set me off on a full-out run.I love meeting the previous owners of my new finds. Sometimes there are stories there, sometimes not. Today the story that went with several items was of an aunt who had gone off to assisted living and had no need for her things. She took very good care of her belongings and I'm glad to be the recipient of them. I came away with some fun, and super cheap, things for my kitchen and beyond. Everything I bought today happened to be vintage. I don't have photos of the non-kitchen things, but they were: a hand-made bright orange 1970's wheelchair bag that looked really cool and was never used which I bought for my 16 year-old; a record player and 5 vinyl albums including Cole Porter, Henry Mancini and Broadway show tunes ...

Scrapple
2008-10-10 23:39:00
The Great Gray LumpScrapple is made from exactly what one would expect: scraps. Its name is quite fitting then, no? It's one of those foods made from offal meats - the extras like innards and scraps left over from meat processing; something done quite often in leaner times and then carried over as tradition. Who knows, with the way things are going these days, we may be back to using every last piece of everything to make ends meet. Mixed with seasonings and cornmeal, it's a type of meat pudding that is very commonly eaten here in Pennsylvania - especially for breakfast.This is a very traditional recipe and not the way store bought scrapple is made any longer. If you want authentic, though - this is the way to go ... if you dare.Scrapple 1 hog's headSalt & pepperCorn meal, yellowWater1 teaspoon sage, powderedSeparate one hog's head into halves. Take out the eyes and brains.Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. S...

Which Pumpkin?
2008-10-09 19:14:00
Not all pumpkins were created the same. The big guys are great for carving and roasted seeds, but did you know that they aren't the best for cooking? Take a look:The little guys are sugar pumpkins. These are the ones you want to get the best pies. They are more dense, less stringy and smoother than larger pumpkins. It's very simple to do. Cut the pumpkins in half and remove the seeds and extra "gunk". Once the gunk is gone, set them, cut side down, on a parchment lined tray and pop into the oven at 350 degrees F for 45 minutes. Those really little guys were for the Pecan Pies in Pumpkin Shells that I did for Short Order Mom. The softened pumpkins. Once they are cool enough to handle, start scooping the meat out with a spoon. Make sure to get it all! Mere shells of their former selves. Pulp ready for the blender. Just pop it into the blender and puree until smooth. Perfect Pumpkin Puree!

Copy Number Four
2008-10-07 01:15:00
I didn't really need another, not at all. The fact that I have three already should have been enough to keep me from purchasing a fourth, but I had to. The Better Homes and Gardens New Cookbook was the first cookbook I ever used; the one I still turn to, and the one for which I am relentlessly seeking a specific edition.My mom had this cookbook, of course, just like every other 60's/70's mom in the United States. When I wanted to make sugar cookies (which was quite often) it was the book I opened. When I baked my first loaf of bread, it was the recipe contained in those food-stained pages that I was drawn to.When I taught in-home cooking lessons, it was the book I recommended to anyone just starting out. I still think it's the best book for beginning cooks. Every edition is different, updated, modernized, revamped. Each edition has a section or recipe or tip that I find I can't live without, so I keep them all.My mom's copy is gone and I don't have any idea what edition it wa...
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Winners
2008-10-05 15:23:00
Here are the winners of last month's two giveaways:For the Weight Watchers Golden Sponge Cakes - Adopted Son and Jess! For the La Cucina Italiana Magazine subscription - Mattbott of Italian Cooking! Congratulations to all of you and thanks to everyone else for entering.
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The KFC $10 Challenge? I'll Take That.
2008-10-05 15:00:00
Have you seen the newest add campaign from KFC? It portrays a mother and two kids at a grocery store trying to rustle up the ingredients for a fried chicken meal without going over $10. They can't seem to clear this hurdle, so they head off to KFC for dinner, instead. You can watch the ad HERE.I think with the recent financial woes this country is facing that this is just a bad idea. I can take that same $10 and make that meal twice. When was the last time you were at KFC? The so-called sides are pitifully small and the belief that you could really feed your family of 4 on a meal like that is even more pitiful. Here's what they are pitching: 7 pieces of chicken (please note that they count wings as a full piece), one side and 4 biscuits. I know complete incompetents that could make that meal for less than $10.Just in case you're wondering about the ability to accomplish this, check out the LOK/CWA Challenge from May/June, which was to feed your family for a dollar or less per per...

Accidental Soup
2008-10-04 19:24:00
If you cook like I do, you know exactly what "Accidental Soup " is. If not, let me enlighten you. Accidental Soup is one of those perfect soup moments created by 'throwing things together' from whatever is on-hand. The soup you wish you'd written a recipe for so you can re-create it. I made one of those soups yesterday and, as usual, I didn't write anything down. I'll try to pass on what transpired, though and maybe you can make this for yourself.I had quite a few potatoes sitting around that I cooked at the same time I cooked potatoes for the Sausage Pasty I posted. It's gotten so chilly here that it seemed the perfect time to use them up in potato soup. The combination of sausage and potato in the pasties was so good that I wanted to carry it on, so I made this potato/cheddar/sausage soup and everyone, even the pickiest eaters, loved it. I have to say, it was really good - I even had some for lunch today.Potato, Sausage and Cheddar Soup1 pound bulk sausage5 large potatoes - c...

Sausage Pasty
2008-10-03 20:41:00
Non-traditional, but oh-so-good, these pasties go together easily and bake quickly for a warm and delicious Autumn handheld dinner. Sausage Pasty 3 large potatoes, boiled and crushed (between a dice and a mash)1 small onion, finely chopped3 country-style sausages, cooked and diced smallsalt and pepper to tasteMix everything together well and set aside to make dough.Pasty Dough:2 sticks butter1 cup water1 teaspoon saltflour, as needed - (anywhere from 3 to 4 cups)Melt butter in a saucepan and add water. Bring to a boil, reduce heat, add salt and flour, a cup at a time, stirring constantly until a smooth dough forms. Remove from heat. The dough is correct when it pulls away from the sides of the pan and is pliable. Let cool to room temperature, covered.Separate dough into 8 pieces and roll each into a circle, about 8 inches in diameter. Drop 1/8 of the sausage and potato mixture into the center of each circle. Fold dough over sausage mixture and seal edges well. Vent each pasty by maki...

What's in the Bag?
2008-10-02 15:00:00
That's a big bag. That's a LOT of apples! One of the perfect pies that were made.Anne's Apple PieNot Mom's, but still good.1 recipe double crust pie dough5-6 large apples, peeled, cored and slicedMix together:1/2 c sugar1 teaspoon ground cinnamon1/2 teaspoon nutmeg (I really prefer freshly grated)1-2 Tablespoons flourPlace bottom pie crust into a 9" pie pan and sprinkle evenly with the flour. Put half of the apples in the pan and sprinkle with half of the sugar and spice mixture. Top with remaining apples and sugar. Top with crust, crimp edges and vent-I like to use a small star shaped cookie cutter and then replace the cut out dough offset slightly on top of the openingBake at 350 degrees F for 45-50 minutes until apples are soft and crust is golden brown.Double Crust Pie Dough3 c flour1 c shorteningsalt-I use about 1/2 teaspoon6-7 Tablespoons ice waterMix flour and salt. Cut in shortening until it resembles coarse meal or small peas. Add water a tablespoon at a time until doug...

Veggie Wednesday: Global Gardens
2008-10-01 15:00:00
The Global Gardens Olive Oil & Gourmet Food Club, located in Southern California and on the web at http://www.oliverevolution.com/ , is a "revolutionary culinary adventure that offers members the opportunity to enjoy current harvest olive oils, vinegars and select gourmet foods made from worldly flavors." I happen to think it's just delicious.Founded in 1998 by Theo Stephan as a way to reinvent and share her Greek heritage through food. Global Gardens is all-natural and pesticide free olive oils, organic snacks and spreads, fruit champagne vinegars and so much more. Global Gardens is Santa Barbara County?s first estate-grown, Certified Organic, Extra Virgin Olive Oil and complete food product line.I was able to try the Pomegranate Champagne Vinegar, Mediterranean Kalamata Mustard and Asian Japanese Mushroom Roasted Garlic Spread. Each product was absolutely delicious and unique. That mustard should be an award winner! I think the unique part is what really caught me. These aren't ...
More About: Product Review , Wednesday

Girl Gourmet Cupcake Maker
2008-09-30 15:26:00
Girl Gourmet is the newest line of 'girl toy' from Jakks Pacific. We tried out the Girl Gourmet Cupcake Maker and the kids had a blast, both girl and boy alike. The cupcakes bake in a mere 30 seconds, making this the fastest 'craft' I've ever done with the kids. It comes equipped with a bowl, spatula and special measuring spoon for mixing the included cupcake and icing mixes, cupcake liners with fun prints, sprinkles, a special cupcake baker and the big guy - the cupcake icer. Simply place the baked cupcake on the icer, press down on the arm, and the icing comes out in a perfect swirl on the top of the cake. Check out the Girl Gourmet website for information, monthly giveaways and more!The Girl Gourmet Cupcake Maker and refills can be purchased at stores all over the U.S., including WalMart and online at Amazon.com.
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Daring Bakers' Challenge: Lavash Crackers
2008-09-27 22:15:00
This month's Daring Bakers ' Challenge is hosted by Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl. This month's challenge was vegan and/or gluten free. The main recipe was for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it.I've made crackers before, but more akin to a cheddar shortbread than a real cracker. These were fabulous! I loved the dough; it was very easy to work with and even the crackers that weren't very thin were still delicious! I made mine into small rounds and added kosher salt and sesame seeds to the tops. My dips were a roasted zucchini spread and black bean and red pepper mix.Here are the recipes, which were really more just a 'thrown together' type thing.Roasted Zucchini Spread1 large zucchini2 Tablespoons tahini (sesame paste)1 Tablespoon lemon juice1 clove garlic - minced1 teaspoon saltCut zucchini in half len...

Robbie Burns is Turning in His Pine Box
2008-09-27 17:47:00
I had the pleasure last evening and this morning of attending the annual Celtic Classic held here in Bethlehem. It's the one time of year where our whole family actually fits in somewhere. The redheads don't stick out like sore thumbs and Declan is able to find wares with his name imprinted on them.Like everything else, to me it's all about the food. When we go and the kids want to get hot dogs, I shudder. How can you possibly eat a hot dog at the Celtic Fest? Ah well, they don't know any better, the wee bairns. I forgive them for their ignorance.I, however, had the Shepherd's Pie and Pasty along with scones and shortbread (over two days' time). I stopped short of haggis, which I've written of before, and although I refuse to eat it myself, I do think it's essential to Scottish festing. I mean, any food that has prose written about it is worth the continuing tradition.I've always felt that canned haggis was a little odd. It's foul enough without having to can it and let it...
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Rich Meatball Stew
2008-09-25 15:00:00
Stew is a favorite around here when the weather turns cooler and meatballs are a constant favorite, so this stew is well received. Any red wine can be used, but try not to get the store-bought 'cooking wine'. It's full of sodium and lacks the body of a good wine. Buy something you like to drink because this only uses a cup of wine and you'll want to put the rest to good use.Rich Meatball StewServes 6-82 lbs meatballs 2" in diameter each2 lbs red potatoes, unpeeled and cut into quarters1 lb baby carrots, peeled1 medium onion, cut into large chunks1 teaspoon salt1/2 teaspoon freshly ground pepper (I like a large grind)2 cloves garlic - minced (if not already in the meatballs)5 cups beef stock or broth1 cup red wine1 bay leafseveral sprigs of fresh thymeflour and water to thicken, if necessaryBrown meatballs and drain well. Add remaining ingredients except flour and water and bring to a boil. Lower to a simmer and cover. Cook until vegetables are tender and meatballs are done, abou...

Have You Caught the Foodbuzz?
2008-09-23 17:31:00
I have belonged to many online food communities, and still do, but I haven't found one that I like quite so much as Foodbuzz. With all the foodie communities out there, that's saying something. Do a simple search and you'll find sites that cater to foodies by country and region, foodies who blog, foodies who share just recipes, foodies devoted to restaurant reviews and on and on.Foodbuzz combines all of those aspects into one and they do it in a way that keeps people coming back for more. I've made friends with other foodies that I would never have met if not for Foodbuzz.Foodbuzz is not just for food bloggers, in fact, Foodbuzz is for foodies from all walks of life and all food interests. There are foodies there that don't have blogs at all; foodies that love to eat; foodies that love to eat out and review restaurants; foodies that simply love to read about food.So, if you love food in any way, Foodbuzz is for you. I've been there since December, 2007 and I absolutely love ev...
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Sunday Breakfast
2008-09-21 16:56:00
My famous Pumpkin Pancakes and sausage patties. No problem waking the kids for this one.
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Weekly Reviews
2008-09-20 21:00:00
Bon Mangé, Inc.'s Monjay and SorbayWe're told at every turn that vegetables are good for us; that garlic is great for our bodies, but the immediate (and sometimes lasting) aftereffects are something we could all do without. Bon Mangé, Inc. has stepped up to the plate (pun intended) and introduced a new approach to dealing with these not-so-great effects with Monjay and Sorbay. Monjay is "a yeast-derived food product that prevents garlic and onion breath, and reduces bean and cabbage family related intestinal discomfort." It doesn't add any flavors to your food and it certainly doesn't alter flavors. SorbayPC is a palate cleansing spray mist that reduces strong food odors and residues without adding a strong mint flavor. In fact, the only thing you'll detect is a fresh and clean mouth. Monjay and Sorbay can be purchased at the Bon Mangé website.
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Veggie Wednesday: Heirloom Tomatoes
2008-09-17 20:18:00
Wegmans is one of my favorite stores in the world. I could quite literally spend hours there. I found this beautiful tomato there on display with heirlooms that were even larger (this one was larger than my hand) and all different colors and sizes. Heirloom tomatoes are some of the prettiest produce you'll ever see.
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Royal Foodie Joust Entry: Braised Fennel and Salmon with Cream Sauce
2008-09-14 17:19:00
The ingredients for this month are: fennel, parsley and dairy. This is what I decided to do with those.Braised Fennel and Salmon with Cream Sauce 2 salmon steaks or fillet cuts1 bulb fresh fennel with top3 cups chicken or seafood stock1/2 teaspoon fennel seed1 bunch parsley stems1/4 cup heavy cream1 tablespoon butterchopped fresh parsley and fennel top1. Combine stock, parsley stems, fennel seed and several lengths of fennel top (the frilly stuff) and simmer for 15 minutes.Strain stock and put 1 cup back into pan. 2.Slice fennel bulb in half vertically and remove hard center. Slice thinly across the leaves and add to stock. Simmer until tender - about 8-10 minutes. 3. Remove fennel from stock and keep warm. Strain stock and add reserved stock. 4. Add salmon and simmer until salmon flakes easily with a fork - about 10 minutes. Keep warm. 5. Strain stock one last time and put back into pan. Simmer until reduced by half. 6. Add cream and continue reducing until thickened. Add butter and...
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Veggie Wednesday: The Forbidden Fruit
2008-09-10 19:36:00
Apple season is one of my favorites and this is one of my favorite recipes to go with it, Nana's Apple Cake. A bowl filled with the promise of good things to come. Sliced apples in a 9x13 baking pan. Butter cubed to help it soften quicker. Sugar added. Sugar and butter creamed together and eggs added to the mix. Flour and baking powder tossed in. A soft dough. Take not of the old silver fork - that's a must for mixing! Well, maybe not a must, but it works for me. Sugar with freshly ground nutmeg (the only way I use it) and cinnamon. Apples sprinkled with the cinnamon-nutmeg sugar. Spoons of dough tops the apples. Play 'connect-the-dots' and spread them over the apples. Even if it doesn't look like it will cover them all, or there are holes, don't you worry - it will bake together and be perfect. Top with more cinnamon-nutmeg sugar and...Surprise! The final result and full recipe are at Short Order Mom.
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WIN a Subscription to La Cucina Italiana Magazine
2008-09-09 04:21:00
If you haven't come across La Cucina Italiana magazine, you're definitely missing something. This is a magazine devoted entirely to Italian cuisine and they dish it up with beautiful photographs, delicious recipes and articles you want to sit in a comfy chair to read.The photos are gorgeous and appetite inspiring. You'll want to jump into the pages and eat your way out. The recipes, like saltimbocca di lonza con pancetta (pork loin saltimbocca with pancetta), guazzetto di vongole e gamberi (clam and shrimp stew) and ?dolce soffice? (cherry cake) will have you dashing to the kitchen.La Cucina Italiana bills itself as Italy's premier food and cooking magazine since 1929. I'd say they know their stuff. Even so, this is not only for gourmets and experienced cooks. La Cucina Italiana is for everyday people who want to cook the finest Italian food there is.You can subscribe now HERE and get a free apron with your order, or you can enter my contest and win a FREE one-year subscription...
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Create My Cookbook is Not Like the Other Guys
2008-09-08 04:27:00
How many times have you said to yourself, "I need to get all these family recipes into a book"? I know I've said it numerous times over the years. I'm heading into the "I should turn this blog into a cookbook" stage and I've checked out the web for sites that help with that sort of thing, but I've never really been satisfied with what I found out there. The bindings weren't right, I couldn't customize my cover, the layout changed if I wanted to choose more than one binding ... the list goes on.Create My Cookbook is the perfect solution to all of those problems; and more. This site was developed with both the creation of the cookbook and its use in mind. Here are just a few of the things that make Create My Cookbook worth a look:1. The covers are fully customizable. Choose your own photo or one of the many in stock and you're on your way to a completely unique look. Who wants a family cookbook that looks just like the one you bought from the church down the street?2. There are...
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Cooking with Anne is a Google Gadget
2008-09-06 16:21:00
I made this gadget a little while back at Dapper. If you use iGoogle , you can add it to your homepage and see my updates, with photos, each and every day! See?I don't need it on my page, but it's there anyway since I got a kick out of being able to make one. The link is HERE if you'd like to have one for yourself.
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What's Your Weekend Menu?
2008-09-06 15:48:00
I was thinking today about how different my weekend cooking has become now that the kids are back in school. During the summer, we don't have real set times for breakfast or lunch. Everyone wakes when they feel like it and eats when they feel like it. Dinner is always the same time each night since I'm a stickler about that, but the rest is very unstructured.Now that the kids are back in school and breakfast is a set time each weekday and lunch is set for them at school, my only real chore is dinnertime. That is, until the weekends hit. The kids are back into their eating groove and lunch is no longer something they eat 'whenever'. They've once again become accustomed to eating right around 12 and mom needs to get on it then, or else!What about your home? Is weekend eating different for you? More laid back? More structured? Tell me about it!
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Bertolli Premium Pasta Sauces
2008-09-04 20:00:00
I have a favorite jarred pasta sauce and I have a favorite homemade version, as well. I usually don't stray from those two and I'm a very hard sell on any other sauce.I tried the new Bertolli Premium Pasta Sauce pouches and I have to say that I would buy them again. That's huge for me; I'm very loyal - especially when it comes to particular foods.I picked up all three flavors: Champignon and Portobello Mushroom, Summer Crushed Tomato & Basil, and Sun Ripened Tomato & Olive. Of the three, which I thought were all very good, my favorite is the Sun Ripened Tomato and Olive. I just whipped up a batch of Pasta with Tuna Sauce for a post at Short Order Mom, and that particular sauce was perfect for it.I admit I balked at the idea of microwaving the pouch, which is one of the selling points for this item, but I did it and was truly surprised that it took so little time to heat completely through (90 seconds!), and the best part was that there was NO DISH TO WASH. Read that agai...
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Almost Gone
2008-09-02 22:17:00
I don't know where everyone else lives, but here in the Lehigh Valley, summer is most definitely winding down. The nights are cooler, the days more temperate, and the green is beginning to fade. My harvest is nearly over. I have very few small tomatoes left, no cucumbers and the last zucchini was picked yesterday. There are a very small patches of green beans, but no more flowers to indicate that more are on the way. My neighbor (who shall remain nameless) brought me a bag filled with pilfered produce. She isn't really a criminal - in fact, she was more of a savior in this instance. There is a nearby church with a rather large garden that seems to be forgotten year after year. The cabbage that grows there is always harvested, but the tomatoes and peppers are left to over ripen and wind up as projectiles for small boy-hands in the neighborhood.This time the tomatoes and peppers were rescued and sent to a loving (and hungry) home. I'm quite glad that they were orphaned; we're happ...