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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.

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!

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...

Daring Bakers' Challenge: Chocolate Éclairs by Pierre Hermé
2008-09-01 17:55:00
This month's Daring Bakers ' Challenge is hosted by Meeta K of What's for Lunch, Honey? and Tony Tahhan. They chose Chocolate Éclairs by Pierre Hermé from Chocolate Desserts By Pierre Hermé, another fabulous book by Dorie Greenspan.I love eclairs, and so do my kids. I have photos of these, really; on a now-defunct computer along with many other photos that I'd like to get my hands on. These were delicious and something we'll surely be having again. In lieu of the missing photography, I'll put the recipe, in its entirety, here. I've left in the notes from Meeta and Tony.I posted about cream puffs not-so-long-ago, and eclairs use the same choux paste that cream puffs do. If you're feeling nervous about trying these, you can refer to that post for helpful photos - at least with the pastry making aspect.Pierre Hermé?s Chocolate ÉclairsRecipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)? Cream Puff Dough (see below for recipe), fresh and still warm1) Preheat your o...

I am Brilliante - Dave Said So
2008-08-29 15:12:00
I've been given this cute little award by Dave of Dave's Cupboard - the Brilliante Weblog award. It is cute, isn't it? So, it is now up to me to share 6 things about ME and pass this on to six other bloggers worthy of this fabuloso award.First - Six Things About Anne:1. I can not eat cherry pie. It's gross. I'm not sure why I feel this way, but I can tell you that I would not eat it in a box and I would not eat it with a fox. I would not eat it here or there, I would not eat it anywhere.2. I don't own fancy schmancy kitchen gadgets. In fact, I prefer less to more. I wrote about my favorite kitchen tools once, and while I would love several large-ish fun things for my kitchen, I don't find them very necessary.3. I'm movie-addicted. I can recite lines from many, many movies and movie lines often wind up in my daily dialogue. My oldest daughter is the same, so we can have nearly full conversations from movie lines alone!4. I like scrapple. I don't care if it's made out of scr...

Donate to NieNie Today
2008-08-28 18:11:00
I just found that a young and lovely couple - parents to 4 beautiful children - have been involved in a plane crash and are in desperate need of prayers and donations. Christian Nielson, his flight instructor Doug Kinneard and Christian's wife Stephanie, crashed near St. John's, Arizona. Doug Kinneard died shortly after arriving at the hospital. Christian is burned over 30% of his body, and Stpehanie is burned over 80% of hers. I cannot imagine how horrific this must be for them, and how sad for their children.Last year, when Marty fell, I received donations to help with my travels to and from the hospital and I am so very grateful for that. Won't you please help this family with their tragedy by donating to them or auctioning items or services? Click on the Donate button in my sidebar or check out the website for more information.
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Veggie Wednesday: The Complete Book of Garlic
2008-08-27 15:49:00
When I visit my local food market to purchase garlic I have one of two choices - the usual papery skinned white garlic or elephant garlic. Occasionally I'll come across a purple striped variety, but that would be as exotic as it gets. My choices were limited to those three, and I was OK with that. Now, though, I'm on the lookout for different varieties. Wait! There are more? You bet your garlic breath there is. How about Spanish Roja, Shvelisi, French Red Asian or Transylvanian? What about garlic that doesn't come in the usual artichoke shaped bulb? Did you know there was such a thing? Did you know that, just like apples, not all garlic tastes the same? I surely didn't.Ted Jordan Meredith likens the varieties of garlic available to the varieties of apples we have at our disposal. Would you be OK with only Red Delicious apples being sold at your market? I know I wouldn't, and likewise, I shouldn't be satisfied with the usual Artichoke variety of garlic as the only type availabl...
More About: Garlic , Book , Wednesday , Complete

40
2008-08-26 06:00:00
Today's the day I join the big kids - I'm officially 40 years old. 4-0. Forty. Four decades. Four times ten. You get the idea. When you're a kid, you think 40 is old. I mean, OLD ... gray, wrinkled, incontinent. Now I realize that 40 is NOT old. I don't feel old and I don't look all too old, either. I mean, on a good day I look like this (a really good day):But this is what I look like usually, so I might be getting older than I think: Ah well, someone has to scare the kids into getting off to school in the morning, right? At least this year I'm celebrating at home and not off at a hospital visiting my husband. Happy Birthday, ME!

The Foodie Bucket List
2008-08-24 06:00:00
I already went through the Omnivore's Hundred, spurred on by Cajun Chef Ryan. He left a comment on my Foodbuzz profile that got me to thinking (he seems to have that effect on me). He wrote, in reference to his own list, "Now I have 33 new things to try before I die!". I just recently saw The Bucket List (loved it, cried too much) and I thought a list of the foods I would most like to try before I "kick the bucket" would make for a fun read. I have to limit this to 10 (although it's more likely closer to 100) so I don't run out of space. Now, some of these foods are things I've had, but not in the proper arena, so that's been added as well.So, read my list, grab this for yourself, and spread the word!My Top Ten Foodie Bucket List1. Bouillabase - within sight of the Mediterranean.2. Tunnbrodsrulle -(HERE as well).3. Gumbo, étouffée, jambalaya and muffuletta - all in NOLA.4. Cafe au lait and croissant in Paris.5. A chili-cheeseburger and hot dog at Texas Wiener II. (Again)6. Sush...

Last of the Tomatoes
2008-08-24 00:00:00
Summer is just about over (even if the calendar reads differently) and the fresh, really good tomatoes are nearly gone. This is a super-simple way to use up a few of those red beauties.Chicken Stuffed Roma Tomatoes 4 large Roma tomatoes, halved and seeded1 cup cooked and diced chicken1/4 cup peeled, seeded and diced cucumber1/4 cup diced yellow pepper1/4 cup salad dressing (I used, and really loved, Wish-Bone® Bountifuls? Berry Delight? Dressing)salt and fresh pepper as desiredCombine chicken, yellow pepper, cucumber and dressing. Season with salt and pepper. Blend well. Stuff tomato halves and serve!

Smashies are Luvli!
2008-08-23 18:00:00
We just sampled Smashies Organic Fruit Sauce from Luvli Foods in the Snappy Apple flavor and my kids slurped them right up. Yep, slurped. This apple sauce is like no other. When I was first pitched these as a mess-free snack alternative, I didn't believe it. I mean, my kids can make a mess out of anything. These are the exception. They are pure organic applesauce with no added sugar, salt or fat in a pouch with an 'sippable' opening.The kids tore into them and had them gone in no time. I mean, they really, really liked them! They aren't the easiest crowd to please, either.Smashies aren't in stores until October, but you can get samples for yourself at the website, a 10 pack Trade Sampler is $14.95 to anywhere in the continental U.S., which covers shipping and handling.

The Omnivore's Hundred
2008-08-23 06:00:00
I caught this from two of my Foodbuzz friends, DogHill Kitchen and Cajun Chef Ryan. This is a list of "100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all" from Andrew Wheeler, co-author of Very Good Taste, a British food blog.The bold items are foods I've eaten and the crossed off items are ones I've not had yet. I think for a mom of 7 who has never been out of the country (except once to drive across Ontario) and with very limited means, I've gotten a few good ones out of the way (culinary school helped). I don't drink much at all, so many of those type are crossed off. I like this list - it gives me some new ideas for dishes I'd like to try and posts I'll be making!1. Venison2. Nettle tea3. Huevos rancheros4. Steak tartare5. Crocodile6. Black pudding7. Cheese fondue8. Carp (Once you've seen the shore of...

Sometimes it Really is in the Water
2008-08-22 17:54:00
You've heard the saying, "It must be in the water" in reference to local anomalies. Well, for gumbo, jambalaya and anything else made with water in New Orleans, that may well be true.If you've been to NOLA, chances are you've gone home and tried to recreate a recipe for something fabulous you dined on while visiting. You may have headed to a local restaurant serving up NOLA favorites in search of that elusive flavor. It probably wasn't "just quite right", though and you were left feeling unfulfilled and trying to figure out what was missing.It might be the water. If you don't live in or near NOLA, there's one way to find out if the water is the missing ingredient; visit Kitchen Witch Cookbooks and buy a gallon of authentic New Orleans water and have it delivered to your home. Then, try that recipe for gumbo again and see if the flavor isn't reminiscent of your trip.Kitchen Witch Cookbooks is a bookshop in the French Quarter of New Orleans that specializes in "rare, hard to fi...
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Veggie Wednesday: Garden Goods
2008-08-20 15:09:00
This past Sunday my youngest son, 4, decided to help me in the kitchen. He doesn't ask all the time, but fairly often. The kitchen is very small so I usually decline his request, but this time I let him don an apron (and a folded towel that his 7 year-old sister insisted made him "look like a chef") and help out. We weren't having anything all too wonderful; baked burgers in gravy, roasted potatoes, green beans with zucchini and salad. He got the burgers and potatoes settled into their respective roasting pans and headed out to the garden with me. We picked green beans, a cucumber, two small zucchini, basil, parsley and chives. The green beans and zucchini were tossed together with butter, garlic and Italian herbs and the basil, parsley and chives were chopped and put into our salad.You know, everything was decidedly tastier with things we grew ourselves and with such a fine little sous chef to work with.
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Spoiled
2008-08-16 14:00:00
We've been spoiled with Harry & David again by Marty's Uncle Joe and Aunt Joan. At least it's not ruining our disposition any, not that I know of. In other words - spoiled, but not rotten. You know you're liked when this is delivered to your door:Marty and I may share with the kids; if they're good.
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Back in the Day
2008-08-15 18:29:00
A long, long time ago at a restaurant not-so-far-away, my friends and I spent many a night hanging out and talking. The restaurant was the Perkins at routes 22 and 191 and the friends were usually my best friend Tommy and various other cronies ranging from my husband (who was just my friend then), to Scott, Mark, Tony and occasionally, my other best friend, Marie. This was after high-school but just before I was married - two of the most fun years of my life.We'd head there after a long night of doing nothing and sit at the large horseshoe-shaped booth in the back. We'd talk about everything, smoke too many cigarettes, drink too much coffee, and wait for our favorite waiter to show. Jack was the waiter who bent over backward for us and dealt with our messes, odd orders and general silliness. I was told that Jack has since passed, but I'm not sure that's true - so we'll just pretend that Jack is still somewhere out there making someone's life pleasant while they dine.Jack was t...
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Eagle Snacks are Back!
2008-08-15 06:00:00
Do you remember Eagle brand Snacks ? I do. I'm old enough to remember the original 'A' shaped pretzels put out by Anheuser Busch as a snack to go with their beers.I would accompany my step-father to a local grill to pick up cheese steaks and we would sit at the bar waiting for our order. It was then that I picked up my first Eagle Snack and fell in love with them. I was very happy to find that Eagle snacks were back.We sampled all 7 flavors of the new Poppers and Bursts and and the kids couldn't keep their hands off them. So far the favorite is Honey Barbecue Poppers. Running a very close second is Salt & Vinegar Poppers. I wasn't too crazy about the Caramel Dulce de Leche Bursts, but that's OK, my husband finished the bag single-handedly. I can see us purchasing these new snacks often since there's a flavor that everyone seems to favor. I'm not surprised at all, they're just as good as I remember.Don't forget to check out the website - if you're anywhere near my age, ...
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Un-Foodie Joust Entry: Sesame Shrimp Tempura with Cilantro Creme Fraiche
2008-08-15 06:00:00
Last month's Royal Foodie Joust ingredients were coriander (or cilantro), sesame and seafood. I wasn't sure right off what I wanted to make, but then I settled on this recipe. I didn't submit it to the Joust, though - I didn't really feel like it was worthy of a contest and besides, I had gone and fried yet another food and couldn't shake the guilt. Here it is anyway, they were very yummy.Sesame Shrimp Tempura with Cilantro Crème Fraîche16 large shrimp - peeled and deveined - tails left on1 tablespoon sesame seeds - toasted1 teaspoon ground coriander1 egg(beaten)3/4 cup very cold water 1 cup all purpose flour1/4 teaspoon salt2 tablespoons fresh cilantro - minced1/2 teaspoon ground coriander1 tablespoon lime juice1/2 teaspoon salt1 cup crème fraîcheCombine sesame seeds, coriander, salt and flour. Working quickly, add beaten egg and water until a loose batter forms. Keep batter away from heat while you are working. Dip shrimp into batter and then in very hot oil. Cook, turning on...
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The Cutest Cakes Ever!
2008-08-14 15:00:00
I was recently browsing around FamilyFun.com and found page after page of adorable cakes in The Best Cake Face-Off. Choose a category and vote between two at a time until you narrow it down to just two cakes for that category. See if the cake you pick is among the favorites.It's so fun that the kids and I did it several times! The cakes are really great - far above my personal decorating (or lack thereof) skills. From Nemo to Wall-e and Disney Princesses to Darth Vader. Don't miss it! Click HERE to get started.
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Veggie Wednesday: Tickle Me Plants
2008-08-14 04:24:00
I know I usually write about veggies on Wednesday , but this time I'm going for all-out green. I just planted and grew the cutest little plants you'll ever see, and I'm starting to wonder about plants in general after this.You know how we've all heard that talking to plants helps them to grow? You know how we were told that it was because plants use the carbon dioxide that we breathe out to grow? I really am not so sure that's the only reason that talking helps!Why is that? Well, when you stroke a plant and it folds up and "shies away" from you - you have to start wondering about why. My Katie (7) shrieked with delight the moment she touched our first grown Tickle Me Plant and it "pulled away" from her! I have to admit that I was fascinated as well and we called the whole family over to witness the same. They all love these little plants and check on them daily to see how they are growing. I can't wait for the flowers to grow and see the plants fully developed.Our plants actual...
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Pennsylvania Taste of Elegance Chef Competition
2008-08-12 23:00:00
I was invited to compete in this year's Pennsylvania Taste of Elegance Competition , but as life would so have it, I have too many things happening on the day of competition to make it feasible for me to attend and I also am not working full-time in a food service establishment - cooking for 9 a day doesn't count. I don't want anyone else in the Lehigh Valley area to miss it though, so I thought I'd share a few details.The deadline for entries has passed, but anyone can attend the event held on August 25, 2008 at Northampton Community College. The winner of this year's competition, sponsored by the Pennsylvania Pork Producers Council and Cargill Meat Solutions, featuring Sysco?s White Marble Farms® pork products, will move on to the National Pork Board?s Taste of Elegance in Spring, 2009.Details on last year's winning chefs and their dishes can be found HERE, and everything you need to know about attending this delicious event is as follows:DATE: Monday, August 25, 2008 LOCATIO...
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Royal Foodie Joust Entry: Orange Ginger Chicken Tabbouleh
2008-08-12 06:00:00
This month's Royal Foodie Joust brings on 3 ingredients that seem to have left a few people stumped: citrus, ginger and whole grains. Having just written about Tabbouleh at Short Order Mom, I knew right away that I would make a new tabbouleh-with-a-twist, and so I did.This was really delicious. I love the bright flavors of orange, ginger and mint, and combined they are refreshing and wonderful. Orange Ginger Chicken Tabbouleh2 boneless, skinless chicken breasts - cubed1/2 teaspoon freshly ground pepperSea or Kosher salt to taste1 large orange - zested and juiced*1 teaspoon fresh ginger, minced2 tablespoons sliced green onion1/2 cup cracked wheat1 cup warm water1/2 cup chopped fresh parsley1 tablespoon fresh chopped mint1/2 cup cucumber, peeled, seeded and diced*If you do not have 3/4 cup orange juice from the freshly squeezed orange, add enough store-bought to make that amount. The zest should amount to 1 tablespoon total.1. Toss chicken cubes with 1/2 teaspoon of the ginger, 1 tab...
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Book Review: Eat, Shrink and Be Merry!
2008-08-10 06:00:00
Yes, you read that title correctly - it's Shrink, not drink - and that's only the beginning of the fun word-puns that fill this very funny, very informative and truly delectable cookbook written by the already-successful Podleski sisters. Eat, Shrink and Be Merry , Janet and Greta Podleski's third book, is absolutely wonderful. I love reading cookbooks from front to back, and they have made it so easy to want to read this book. Not only is it laugh-out-loud funny, but it's so chock-full of interesting and essential tips that you won't find yourself picking it up simply to browse for a recipe. It's not possible to just look for a recipe with this book. I know; I've tried. No matter how many times I looked up a recipe in the index, I found it was impossible not to read every little tidbit on the page and just get to cooking. I did get to cooking though, and each and every recipe is fabulous. They've taken healthy eating to a whole new delicious level. Do you know what real...
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Pernod - More Than Just a Drink
2008-08-08 20:30:00
The original Pernod was a wild concoction with an even wilder reputation. Today's Pernod no longer contains absinthe and is the only pastis made without liquorice. The result is a milder version of pastis that lends itself well to cocktails and many dishes. We tried Pernod in glasses with ice water at a 1:5 Pernod to water ratio. I can't honestly say that I was immediately enamoured, but I can see how it would be one of those things a person grows fond of over time. If you really want to know about Pernod pastis, visit the website. If you want to know more about pastis in general and how the Provençeaux feel about it, I suggest the chapter 'A Pastis Lesson' in Peter Mayle's book, Toujours Provence. It may not all be factual, but it will leave you wanting to sit back, kick off your shoes and sip a pastis while the time whittles by.If you're interested in cooking with pastis, something quite common in Provence, then this recipe won't let you down.Pastis Soaked Chicken1 roasting...
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Cooking with Anne: The Video
2008-08-05 14:09:00
Well, not really. This cute 30-second bit was put together in about 10 minutes at ANIMOTO, and thanks to Vidiblogs. It's a really simple process involving uploading 10 photos, choosing music and sitting back while someone else does the work. I think it's neat, and now that I know what is involved, I'll probably make another. Try it for yourself; the 30-second clip is FREE.
More About: Video , Cooking , Anne

One Year Ago Today ...
2008-08-02 16:11:00
If you don't regularly read this blog, you may have no idea what transpired in my life a year a go today. You can always check out this link and catch up (you'll have to backtrack to the beginning), but if you don't have time, I'll summarize.One year ago today I was hanging out with the kids (August 2nd was a Thursday last year) and doing our normal 'lazy summer day' nothiningness. Marty - my husband - called and asked for the web address to my Family.com blog; he wanted to show off my work to the guys on one of their cell phones. I obliged and we hung up. Shortly after that, maybe half an hour or so, I got a call from his office manager, Sasha, that began, "We don't know the extent of the injuries yet ..." I think I went blank because, while I know the details of what was said, I can't remember exactly how it was spoken. All I knew was that my husband had fallen off of the roof he was working on and was being airlifted to a hospital. The height of the roof has changed a few...
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LOK/CWA Cooking Challenge Entries
2008-08-02 01:42:00
This is the final LOK/CWA Cooking Challenge , at least on my end. There will still be a cooking challenge, but it will now be hosted by Lots of Kids and Renee at Cornbread & Cookies. Please keep checking those links for the new challenges!Here are the entries for the last challenge, and I have to say that they all look better than mine did:Annie Jones at Real Life LivingKim at Growlies for the GangMichelle at her blog on Large Family NetworkMy own here at Cooking with AnneWell, we're not exactly Eric Riperts, but with so little to work with, it wasn't all so bad.

Daring Bakers' Challenge: Filbert Gateau with Praline Buttercream
2008-07-30 20:07:00
This month's Daring Bakers ' Challenge is hosted by Chris of Mele Cotte. Chris chose a Filbert Gateau with Praline Buttercream by Carol Walter from her book, Great Cakes. You can find the full recipe HERE at Chris's delicious blog.This one just about wore me out, which means it was a terrific choice for The Daring Bakers! It was absolutely scrumptious. The best part was the leftover praline paste - I put it together with some chocolate chips and a little milk, melted it all together and, voila! - my own version of Nutella! The kids couldn't have been happier with that part.Please check out the blogroll and see everyone else's wonderful versions of this delicious cake!