May 7th, 2008
Martha Stewart is searching for women who have taken their dreams and made something far greater from them. The 2nd Annual Dreamers into Doers contest has begun and they are looking for women who have taken their hobbies and made them into careers.
Martha Stewart started out with a catering business, catered the right parties, met the right person who said, “You should write a book.” Entertaining was published and the Domestic Diva and her empire was born.
You have until July 11, 2008 to submit an essay about yourself or a woman you know and in 250 words or less tell how they made a dream or hobby into a flourishing career. Feel free to include photographs of the project or business. The grand prize winner will receive $10,000, vacations for a lifetime and a trip to New York City to be a guest on the Martha Stewart show.
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By Tracey Thompson -- 0 comments
May 6th, 2008
image: www.freeimage.co.uk
The Hey, Can You Cook? contest was narrowed down to three after a Quickfire type of challenge and the contestants version of a 30-Minute Express Meal.
They were first given the challenge to form as many golf-size shaped meatballs as they could within 90 seconds. My man Pete won again, giving him the choice of ingredients. He didn’t win the Elimination challenge, but he did remain safe. Suzanne won the challenge and, not surprisingly, Pat was sent home.
This week was lack-luster, but next week will definitely challenge the final three– Pete, Suzanne and Angie– with a trip to Vegas to cook for a favorite entertainer of mine, Michael Buble.
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By Tracey Thompson -- 0 comments
May 6th, 2008
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I can’t believe that Mother’s Day is only a few days away. I probably let it slip my mind because my mom and the mother-in-law are out of town. We will probably spend our day at home with my husband grilling me something spectacular.
So, what are you doing for Mother’s Day? Do you go out or set-up something at home?
Being a mom myself, I love the hand-made cards and not-so-pretty breakfast in bed. I love it when dad takes the time to bring the kids in the kitchen to help make something special for mom. It truly is the thought that counts.
There are two websites with great ideas for kid-friendly foods and crafts to say ”Thanks” to the hard-working mom in you life.
Family Fun has cards and crafts along with recipes to make Mom’s Day special (a cake recipe is below). The Food Network wants you to Let the Kids Cook as well with breakfast, lunch and dinner menus from all your Food Network chefs.
So, dad plan a great day for mom. Let her pick the videos at the video store this weekend. Help the kids make a card and bring them into the kitchen to make a great meal for mom. Just one reminder….part of the joy of the day is not having to clean-up the following day after all her little angels.
Cool Cake for Mom
Dad and company can make this creamy, foolproof confection on their own — no oven (and no Mom) required! That’s because this cake “cooks” in the refrigerator. All you do is prepare a few ingredients.
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1 (10 3/4-ounce) pound cake |
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1 (3 1/8-ounce) box of instant pudding |
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1 cup whipped topping |
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Fruit (we used 2 bananas and 4 large strawberries) |
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Mint sprigs (optional) |
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Chilled chocolate syrup |
Step 1
Slice the pound cake into several horizontal slices about an inch thick.
Step 2
Prepare the pudding according to package directions. Mix the pudding with the whipped topping.
Step 3
Chop up the fresh fruit you’ve chosen.
Step 4
Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.
Step 5
Put the cake in the fridge for a couple of hours. When it’s chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs.
Step 6
Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.
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By Tracey Thompson -- 2 comments
May 5th, 2008
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Rachael Ray has come up with a great idea to help parents tempt their children into trying New Foods, The New Food Crew is an online aid with weekly new foods and recipes for the whole family to try.
So far the foods have been, arugula, chickpeas, chorizo, asparagus and artichokes. There is a chart to download the date, food, recipe and rating your kids give the experience. They can also download comments and pictures to the message board.
Today, she shared this recipe to introduce asparagus:
Ham and Cheese Mac with Asparagus
Yields 6 Servings
Ingredients
- 1 pound cavatappi-shaped pasta
- 1 bunch asparagus
- Salt
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 2 cups milk
- 1/4 cup hot sauce
- 3 tablespoons Dijon mustard
- 1 cup white cheddar cheese, grated
- 1 cup Gruyere cheese, grated
- 3/4 pound thickly sliced French ham, chopped
- A handful parsley, chopped
- 4 sprigs tarragon, chopped
- 2 handfuls Parmigiano Reggiano cheese
- For the salad:
- 1 tablespoon Dijon mustard (eyeball it)
- 2 tablespoons white wine vinegar (eyeball it)
- 1 shallot, finely chopped
- Salt and ground black pepper
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 pint grape tomatoes, halved
- 1 English or European seedless cucumber, cut in half lengthwise then thinly sliced into half moons
Preparation
Preheat broiler.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook it until al dente according to package directions.
Snap off the woody stems of the asparagus by holding the spears at each end and bending them. The stems will just snap off! Discard the woody fibrous end and cut the asparagus spears in half so they are bite-sized and about the size of the noodle. When the pasta has about 3-4 minutes left of cooking time, add in the asparagus and cook along with the pasta.
While the pasta and asparagus are cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the stock, milk, hot sauce and Dijon, and bring to a bubble, stirring frequently, until the liquid thickens slightly. Remove from heat and stir the cheddar, gruyere and one handful Parmigiano in a figure-eight motion. Fold in ham, parsley and tarragon and taste to adjust seasonings.
Drain cooked pasta and asparagus well and combine with the cheese sauce. Turn the mixture out into a casserole dish then top with remaining Parmigiano. Transfer to the oven and place under the broiler to brown the cheese.
While the mac and cheese is browning, make the salad by combining the mustard, white wine vinegar, shallots and a little salt and pepper in a mixing bowl. In a slow, steady stream, whisk in 3 tablespoons of EVOO. Add the grape tomatoes and smash some of them against the side of the bowl with a fork so their juices become part of the dressing. Add the sliced cumbers and toss to coat. Serve alongside the Ham and Cheese Mac.
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By Tracey Thompson -- 1 comment
May 5th, 2008
Martha Stewart continues to make changes to her Domestic Empire in order to stay viable in the future. Martha Stewart has been focusing on the Internet and expanding her influence on all the brides-to-be. A marriage has taken place between Martha Stewart Living Omnimedia and Wedding Wire.
From Webwire:
MSLO expanded its weddings franchise recently by signing an agreement with, and taking a 40% stake in, top online wedding planning company WeddingWire.com.
Martha Stewart Living Omnimedia, Inc. MSO recently announced a series of transactions with WeddingWire (www.weddingwire.com), a localized wedding platform that combines an online marketplace with planning tools and a social community. The deal is part of MSLO’s strategy to accelerate its digital footprint and expand its Weddings franchise online and in print. It includes the acquisition of approximately 40 percent of the equity in WeddingWire and a commercial agreement related to software and content licensing and media sales.
WeddingWire was created by a team of entrepreneurs, including two founding members of Blackboard Inc., to provide engaged couples with comprehensive vendor search and easy-to-use online planning and community tools. The platform’s SmartMatch(TM) technology allows brides and grooms to find, research, and receive quick price quotes from vendors in their area, saving couples time, energy and money. WeddingWire offers a range of additional applications, including tools for creating a wedding website, selecting the perfect wedding songs, managing budgets, guest lists, and seating charts. It also features social networking and user-generated content tools to help couples make better, more informed decisions.
“Today’s couples devote a tremendous amount of time, energy and resources to creating their perfect day. The level of intensity they bring to the process presents a highly attractive opportunity for both MSLO and our Weddings franchise” said Susan Lyne, President and Chief Executive Officer of MSLO. “With this investment, brides who rely on our content for wedding- related inspiration and ideas will be able to plan, manage and share every step of the process. The WeddingWire team has created a seamless experience for engaged couples and a great platform for marketers that will significantly strengthen our position in this space”
As part of the investment agreement, MSLO and WeddingWire signed a commercial agreement through which WeddingWire will offer its proprietary tools on the Weddings section of marthastewart.com, allowing users ready access to a vast network of local vendors and online wedding-planning tools. MSLO may also integrate similar tools using WeddingWire’s technology across its other content verticals. WeddingWire’s main web property, www.weddingwire.com, will receive Martha Stewart Living Omnimedia content, which will include integrated links to drive traffic to marthastewart.com. In addition, WeddingWire has designated MSLO as its exclusive national advertising sales force for the duration of the agreement, and the two companies will share the advertising revenues sold on the site.
“By investing in WeddingWire, we are assembling a robust online offering with a proven toolset to enhance our digital Weddings content and complement what is already the category’s premier print magazine” said Wenda Harris Millard, President, Media, MSLO. “We are impressed by WeddingWire’s superior online platform and see great opportunities to leverage its expertise across our Internet sites and bring similar tools and features to our other lifestyle content verticals. This is also a tremendous opportunity for our advertisers to reach couples engaged in the process of planning their wedding”
“This is an ideal partnership that will bring real value to engaged couples and wedding vendors alike. MSLO’s commitment to excellence in the weddings category, when paired with our suite of innovative wedding planning tools, creates an unrivaled offering for engaged couples everywhere” said Timothy Chi, Chief Executive Officer of WeddingWire. “MSLO’s breadth and reach will also greatly benefit our fast-growing community of local wedding vendors by expanding the distribution network that WeddingWire currently provides”
MSLO led this Series A investment round, which includes existing WeddingWire investors. The funding from the round will be used to develop new technologies and increase reach nationwide. As part of MSLO’s investment, Ms. Millard and MSLO CIO Mike Plonski will join WeddingWire’s board of directors.
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By Tracey Thompson -- 0 comments
May 3rd, 2008
Mario Batali is out promoting his latest cookbook, The Italian Grill and every time I watch one of his segments, I get hungry. He was recently on Martha Stewart promoting the book, plugging his contest and grilling up some fabulous food.
He grilled some Mortadella stuffed with cheese and steamed-up some clams. Mortadella is a a type of bologna, from the same Italian region. Mortadella is more flavourful with chunks of pork fat and subtle spices. The clams are simply packaged in a parchment and foil pouch. These two recipes are simple and sound tasty. I will let you know, I am having some friends over Mid-May for a grilling party.
Clams in Cartoccio
Serves 6
Ingredients:
- 1/4 cup extra-virgin olive oil
- 4 ounces pancetta, sliced 1/8 inch thick and cut into 1/8-inch pieces
- 2 red bell peppers, cored, seeded, and cut into 1/4-inch pieces
- 6 cloves garlic, thinly sliced
- 2 to 3 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 pounds New Zealand cockles or small clams, such as Manilas, scrubbed
- 12 ripe Sungold or cherry tomatoes, halved
Directions:
- Preheat a grill or grill pan.
- Heat oil and pancetta in a large skillet over medium heat, stirring occasionally, until pancetta begins to brown, 4 to 5 minutes. Add bell peppers, garlic, and pepper flakes. Cook, stirring occasionally, until peppers begin to soften, about 3 minutes. Add wine and bring to a boil. Stir in parsley and remove from heat; let cool completely.
- Place six 12-inch squares of heavy-duty foil on a large work surface. Fold up the edges of each foil square to form a shallow bowl. Divide clams and pancetta mixture, with its liquid, evenly between foil bowls. Top each with 4 tomato halves. Bring the 4 corners of each foil packet up over the clams like a hobo sack; twist ends together and crimp edges to enclose.
- Place foil packets on grill. Listen for the juices to begin bubbling, 2 to 3 minutes. Continue cooking 4 minutes more. Transfer packets to a large platter and serve immediately, taking care to keep your face away from the steam when opening.
Fresh Robiola Wrapped in Mortadella
Makes 12
Ingredients:
12 to 14 thin slices mortadella (about 8 ounces), preferably imported Italian without pistachios
12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)
12 basil leaves
3 cups tender bitter greens, preferably young dandelion greens
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse sea salt
Directions:
- Preheat a grill or grill pan.
- Lay a piece of mortadella flat on your work surface. Place 2 tablespoons cheese in the center of the mortadella and form into a log parallel to you; place 1 basil leaf on top of cheese. Fold bottom of mortadella up over cheese and basil and fold in sides. Continue rolling away from you (like a burrito) to enclose; secure with a toothpick. Repeat process with remaining mortadella and cheese.
- Place mortadella packets seam-side up on grill and cook until lightly charred, about 2 minutes. Turn packets and continue cooking until opposite side is charred, about 2 minutes more. Transfer to a platter.
- Place greens in a large bowl and toss with olive oil and vinegar; season with salt. Pile greens over mortadella packets; serve immediately.
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By Tracey Thompson -- 0 comments
May 2nd, 2008
The next installment of Food Network’s the Next Food Network Star begins Sunday, June 1. Bobby Flay will take a permanent position as a panel judge. There will a lot of guests including a surprise visit from Martha Stewart.
This is the fourth season and to date only one winner has really made it to stardom. Guy Fieri is the last NFN Star to be still standing. There could be a debate about the reasons why, but it comes down to one thing, Guy appeals to a large demographic and is great on TV. A lot of the winners have had the skills and television presence, but after about two episodes you are done. It takes a bigger than life personality to have longevity in this business. I just hope that all these previous winners had the opportunity to cash-in on their 15 minutes and plan for the after-life.
From the Newswire:
The Next Food Network Star is back
this summer with a star-studded fourth season on Food Network. This season
Bobby Flay takes a seat with the selection committee full-time and the
finalists are put through the ringer to prove that they can take the cake
(and the pizza, and the lobster, and the potato salad) to be the last chef
standing and winner of his-or-her own Food Network show. The series kicks
off with a few friendly Food Network faces on Sunday, June 1st at 10pm
ET/PT.
“What’s unique about The Next Food Network Star is that having top
culinary chops is only half the battle,” said Bob Tuschman, Senior Vice
President, Programming and Production. “If you can’t find the winning
formula to deliver first rate creative food, a unique culinary point of
view, and star charisma week after week, you’re going home. This year’s
finalists are absolutely the most talented and fiercely competitive we’ve
ever had on the show.”
The 10 finalists include: Nipa Bhatt (Victoria, MN), Jennifer Cochrane
(Woonsocket, RI), Lisa Garza (Dallas, TX), Adam Gertler (Philadelphia, PA),
Cory Kahaney (New York, NY), Shane Lyons (Colorado Springs, CO), Aaron
McCargo Jr. (Camden, NJ), Kelsey Nixon (North Ogden, UT), Kevin Roberts
(San Diego, CA), and Jeffrey Vaden (White Plains, NY).
This season’s finalists are put to the test with complex challenges
that determine their culinary competence and on-screen star potential.
Challenges include a late night race through the streets of Manhattan,
creating easy versions of complicated dishes for the staff of Bon Appetit
magazine, teaming up with girl scouts to create healthy meals and cooking
under the bright lights on the Las Vegas strip.
Throughout June and July, the selection committee, aided by a rotating
cast of remarkable guest stars including Martha Stewart, Rachael Ray, Giada
De Laurentiis, Alton Brown, Cat Cora, Sandra Lee, Gina and Pat Neely,
Masaharu Moriomto, Tyler Florence, Michael Symon and Season Two winner Guy
Fieri, will narrow the field down until the finale. This season, the
selection committee will select the winner and he-or-she will be revealed
during the series’ finale on Sunday, July 27th at 10pm ET/PT and will
receive a six-episode show that will premiere in August 2008.
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By Tracey Thompson -- 1 comment
May 2nd, 2008
image: www.freeimage.co.uk
The Kentucky Derby is this weekend and offers up a chance to try some Southern favorites and an excuse for another party.
Epicuriuos has some menu suggestions for you. If a full-out menu is a challenge for you this weekend, you have to at least celebrate with a great pie and some Bourbon.
Two desserts that are really synonymous with the Kentucky Derby are Chess Pie, and Bourbon Pecan Pie. The recipes follow.
Kentucky Bourbon is a must and a lot of people look to the Mint Julep to cap-off their celebration. I personally am not a fan of the Mint Julep. I felt like I was drinking mouth-wash. My experience probably had to do with an untalented bartender, but good Bourbon, on it’s own makes for a smoooth Derby Day.
Get some more Bluegrass Bites from Epicurious, from buffets to cook-outs.
Chocolate Pecan Chess Pie
Serves 8
Ingredients:
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 purchased frozen 9-inch pie crust
Whipped cream
Preparation:
Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.
Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling into crust.
Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.
Pecan Bourbon Pie
Makes 2 Pies
Ingredients:
Crust
2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1/2 teaspoon coarse kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 teaspoons fresh lemon juice
6 tablespoons (or more) ice water
Filling
6 large eggs
1 cup (packed) dark brown sugar
1 cup (packed) golden brown sugar
1 1/3 cups light corn syrup
1/2 cup (1 stick) unsalted butter, melted
1/4 cup bourbon (such as Maker’s Mark)
1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped
Preparation:
For crust:
Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours.
Do ahead: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
For filling:
Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack.
Do ahead: Can be made 1 day ahead. Cover with foil; store at room temperature.
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By Tracey Thompson -- 1 comment
May 1st, 2008
image: www.freeimage.co.uk
John Cusimano recently spoke about life as Rachael Ray’s hubby, all the gossip and all that food.
He attempts to keep an upbeat attitude about all the tabloid rumors in regards to their marriage. He first was a little taken aback but now understands it comes with the territory.
John admits that if Rachael didn’t like his band, the marital bond would have never been cemented. Ray admits to him now that when they first started dating she was just hoping that her rocker-wanna-be boyfriend “didn’t suck”.
According to John, they always eat well. It is funny, but for Rachael, down-time and relaxing means heading to the kitchen to cook. Cusimano has no complaints.
Read more.
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By Tracey Thompson -- 0 comments
May 1st, 2008
Miracles of miracles, I actually was able to watch Top Chef in real time last night and I was glad I did. I thought it not only a fun challenge that in some cases taxed the cheftestants creativity, but also, “awwww” what is cuter then a little kid in a chef hat and apron?
First the Uncle Ben’s Quickfire. Has there been one challenge this episode without some sort of product placement? Did you notice the properly placed beer bottle that Dale was drinking at the end? Michelob label in full view, of course.
Now, full disclosure, I have used Uncle Ben’s microwavable rice. It is good, quick, easy, and I am lucky if I have 15 minutes to make a meal. That said, I can’t imagine what those professionals were thinking. I wonder what Sensei Chef Tom would say if he walked into a kitchen and was asked to zap some rice?
I would venture that most of those chefs were a little annoyed, until they were told that they only had 15 minutes. I really liked Andrew’s idea, but our guest judge, Art Smith was correct, he needed more time. Antonia ended up winning and I have to be honest, I was disappointed. I just don’t like here, but I think that is because I feel that she has escaped the chopping block a little to easily in the past.
On to the Elimination Challenge: cooking for a family of four for only $10. T-E-N Dollars!!??? These guys are shopping at Whole Foods. Again, $10????!!! That was definitely the hardest part for the challenge. You could tell the chefs who, in the past, had little money. They new how to make the best with what they had. Poor, poor Stephanie. Growing-up eating gourmet meals must have been difficult. Well, as far as this challenge goes, her life experience didn’t do much to help her. The whole idea of her meal was just beyond, “blah”.
Antonia pulled a rarity and won double this episode. I agree with her though, if she had loss this challenge she would have been embarrassed because as a chef who is a mom, it should have been easy. For her it was, but not so for our didgeridoo playing Kiwi, Mark who packed it up last night. I really thought it was a toss-up. I know that probably just about everyone was hoping to finally get rid of Lisa. Art Smith nailed it when he said that you have to be able to take criticism. Stephanie’s dish looked insanely unappetizing, but at least she took her criticism well and didn’t insult the judges or think that Tom had some vendetta against her.
In the end, the show’s highlight was that along with the absence of foul-mouthed chefs, we had the pleasure of watching them work with some young hopefuls. I give a ton of kudos to the cheftestants for how well they all worked with their young sous chefs. Not one of them complained and they all seemed to embrace this part of the challenge.
Art Smith was once the personal chef for Oprah Winfrey. He now has a restaurant and a cause. He is the co-founder for a non-profit organization called Common Threads. Their mission: “to educate children on the importance of nutrition and physical well-being and to foster an appreciation of cultural diversity through cooking.”
Common Threads helps bridge cultural boundaries and strengthens our global family by teaching children about their similarities and differences in the warm comfort of the kitchen: Through the simple process of preparing and sharing a nutritious meal, children who participate in our programs learn to connect with their bodies, their neighbors, and their world in bite-sized lessons.
Common Threads began out of our love of family and good food, two basic ingredients that link all people of this world together. Family nurtures us, protects us and connects us to a larger community. Food nourishes us, excites us and teaches us about the world around us.
Art Smith has an anthropology degree and a love for food, “Our world is a large quilt and it’s people are the fabric - colorful swatches of beautifully woven material - all joined together by these common threads: family and food.”
For more information about Common Threads, visit their website.
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By Tracey Thompson -- 0 comments
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