It's only a matter of time before Vegas bookies start taking bets on gastrointestinal gambling. Where can gluttons for glory find the largest, most intimidating food challenges imaginable?
Coupon Sherpa found 40 gut-busting restaurant challenges last year, but we weren't satisfied. In 2011, we've loosened our belts another notch and more than doubled the list to end with 83 truly frightening foods. Fresh inductees include a 10-pound cheese steak, 4-pound sushi roll and bona fide Guinness World Record holder.
The rules are simple: Only eateries that refund the full price of a meal make the list, although the "Honorable Mentions" section includes dishes too dastardly to pass up. A further sampling of the most unrivaled challenges:
Piranha's Bar and Grill in Nashville, Tennessee
Food Challenge: The Titan Cheese Steak at Piranha's is worthy of a demi-god even before it's blow to overzealous proportions. The 10-Pound Cheese Steak Challenge takes shaved beef, cheese, coleslaw, fries, onions and peppers and throws them on a bun the size of a child. Winners get their money back and a $100 cash prize, while losers pay $50 for the meal. To date, only one person has finished: A woman weighing under 100 pounds, who tamed the sandwich on New Years' Eve.
Drinker's with three locations in Philadelphia, Pennsylvania
Food Challenge: The Drinker's Challenge has nothing to do with liquor and everything to do with its equally-intoxicating food cousin: tacos. Demolish 33 soft-shell tacos with ground beef, lettuce, tomato and cheese in 13 minutes to get the meal for free, as well as a T-shirt, your name engraved on a plaque and one bottle of Joe's Taco Sauce. Walk-ins are welcome if you begin by 11 p.m.
Rupali in Newcastle upon Tyne, England
Food Challenge: Eternity in the real Hades seems like a weekend in Aspen when compared to the Curry Hell Challenge. This British curry house whips up chicken curry spiked with a secret combination of chillies and potential death, then serves it on a bed of rice. Rupali claims Curry Hell holds a spot in the Guinness Book of World Records as the hottest curry in the world. Finish the entire dish for your money back, a signed certificate and your picture immortalized in the restaurant and online. Ask your server for pricing.
Mama Campisi's in St. Louis, Missouri
Food Challenge: The Mama's Challenge is less about pasta and more about one enormous wad of meat. Finish a large bowl of spaghetti topped with marinara and a meatball slightly larger than a softball to get the meal and a T-shirt on the house. With something that over-sized, you know it's made fresh by several hands. At $21.99, it's also one of the more modestly-priced challenges around.
The revamped list also features several challenges from outside the United States, as well as dishes more devious than the typical pizza, burger and fries (including a fiery tequila). Each one will make die-hard fans of the Travel Channel's "Man v. Food" salivate, along with anyone who has bested a friend while eating wings or yearned for a hot-dog devouring contest. Download "Place Your Bets Again: 83 Gut-Busting Restaurant Challenges for Free Food" to delight your readers with tales of nausea, stomachaches and bragging rights.
Monday, February 28, 2011
Friday, February 25, 2011
Bread Made with Lallemand Vita D® Yeast Improves Bone Health as Well as Vitamin D3 Supplement
Results from a bioavailability study carried at Purdue University showing that bread made with Lallemand Vita D® bakers yeast (yeast with high vitamin D2 content) can improve trabecular and cortical bone health as well as a vitamin D3 supplement, was published in the February 21 issue of the Journal of Agricultural and Food Chemistry.
During the 8 weeks study 80 four-week old male rats were randomly assigned diets containing 25 IU, 100 IU, 200 IU, or 1000 IU/ kg of vitamin D sourced from either vitamin D3 supplement or bread made with Lallemand Vita D® bakers yeast. Their plasma vitamin D status and bone health markers were monitored. Results showed a dose-dependent rise in serum 25-hydroxyvitamin D level with the bread made with Lallemand Vita D® baker’s yeast. Furthermore, when the vitamin D2 content of the treatment diets was increased from 25 to 1000 IU/ kg, results showed an improvement in bone health markers -- mineral content and density, geometry, volume and connectivity density -similar to that with vitamin D3 supplement.
Vitamin D exists in two forms, vitamin D2 and D3; previous comparative studies on bioavailability of these two have shown conflicting results. According to Connie M. Weaver, distinguished Professor, Head of the Department of Foods and Nutrition at Purdue University, and a newly appointed member of the Institute of Medicine of the National Academies, who led this study: “These results suggest that the bioavailability of this innovative source of vitamin D2 obtained from bread made with vitamin D rich bakers yeast is comparable to a vitamin D3 supplement.”
According to Jean Chagnon, CEO of Lallemand: “This new scientific evidence should help convince bakers and consumers of that breads and yeast leavened goods can be effective natural daily sources of vitamin D through the use of Lallemand/American yeasts (Eagle®, Lallemand�, Instaferm_, Vita D Plus_). At a time when food sources of vitamin D are scarce and the importance of this sunshine vitamin D is increasingly recognised by the general public following the publication on November 30th of the Institute of Medicine Report and the resulting tripling of the recommended daily intake of vitamin D, this is good news and a golden opportunity for the baking industry!”
During the 8 weeks study 80 four-week old male rats were randomly assigned diets containing 25 IU, 100 IU, 200 IU, or 1000 IU/ kg of vitamin D sourced from either vitamin D3 supplement or bread made with Lallemand Vita D® bakers yeast. Their plasma vitamin D status and bone health markers were monitored. Results showed a dose-dependent rise in serum 25-hydroxyvitamin D level with the bread made with Lallemand Vita D® baker’s yeast. Furthermore, when the vitamin D2 content of the treatment diets was increased from 25 to 1000 IU/ kg, results showed an improvement in bone health markers -- mineral content and density, geometry, volume and connectivity density -similar to that with vitamin D3 supplement.
Vitamin D exists in two forms, vitamin D2 and D3; previous comparative studies on bioavailability of these two have shown conflicting results. According to Connie M. Weaver, distinguished Professor, Head of the Department of Foods and Nutrition at Purdue University, and a newly appointed member of the Institute of Medicine of the National Academies, who led this study: “These results suggest that the bioavailability of this innovative source of vitamin D2 obtained from bread made with vitamin D rich bakers yeast is comparable to a vitamin D3 supplement.”
According to Jean Chagnon, CEO of Lallemand: “This new scientific evidence should help convince bakers and consumers of that breads and yeast leavened goods can be effective natural daily sources of vitamin D through the use of Lallemand/American yeasts (Eagle®, Lallemand�, Instaferm_, Vita D Plus_). At a time when food sources of vitamin D are scarce and the importance of this sunshine vitamin D is increasingly recognised by the general public following the publication on November 30th of the Institute of Medicine Report and the resulting tripling of the recommended daily intake of vitamin D, this is good news and a golden opportunity for the baking industry!”
Thursday, February 24, 2011
Vermont Soap's Produce Magic Makes Food Safer and Taste Better
Vermont Soap, the certified organic soap manufacturer, is pleased to inform health conscious consumers that its 100% natural, certified organic fruit and veggie wash not only makes the food they consumer safer, but taste better too. Produce Magic is an eco-friendly alternative for avoiding contaminated produce and food-borne illnesses that strike 48 million Americans each year.
Recent testing done by Quadrants Scientific, Inc. found a quarter million microorganisms on unwashed produce purchased at grocery stores. The San Diego-based analytical laboratory conducted the research for the NBC San Diego TV station following passage last month of the federal Food Safety and Modernization Act.
The FDA will for the first time have a congressional mandate to inspect domestic food processing facilities. The new legislation significantly enhances FDA's ability to oversee the millions of food products coming into the United States from other countries each year.
Perhaps one third of produce in America contains a lot of residual pesticides. Although buying organic does reduce exposure to harmful chemicals and pesticides found in conventionally farmed produce, it does not guarantee contaminant-free fruits and vegetables due to drift from conventional farms, contaminated soil and other factors.
"Rinsing fruits and vegetables with water will remove loose dirt and soil, but not the harmful residues often found on produce," says Larry Plesent, Vermont Soap's Founder. "Pesticides used in growing produce are designed to be waterproof in order to remain effective after it rains. To successfully remove chemicals you need to use a surfactant to break them down. Produce Magic uses a natural, organic soap based surfactant to effectively remove residues," adds Plesent.
Unlike other produce washes on the market today that are made from detergent bases, Produce Magic is 100% natural and certified organic. It is made from renewable and organic vegetable and botanical sources including saponified organic oils of coconut, olive and jojoba and a natural citrus essential oil blend with organic orange oil, organic aloe vera and rosemary extract.
"Detergent residues on dishes have already been linked to specific health problems, but soap products have been safely used by humans for thousands of years." says Plesent. "Why use questionable chemicals to clean off other questionable chemicals?"
Produce Magic is also extraordinarily mild and hypoallergenic. This environment-friendly fruit and vegetable wash is biodegradable and free of artificial colors, fragrances, preservatives, animal products or gluten. Vermont Soap does not test on animals.
Produce Magic can be used a number of ways. It can be sprayed and rinsed or applied directly to foods or a brush for a scrub and rinse. For root crops and larger volumes, Vermont Soap suggests adding just enough Produce Magic to a container of water to work up a hint of foam. The actual percentage will vary with temperature and hardness of the water source.
Vermont Soap Produce Magic is sold in a convenient 16 ounce spray bottle for a suggested retail price of $7.98. It is also available in economical one gallon and five gallon jugs for a suggested retail price of $39.98 and $125.00.
Vermont Soap products can be purchased throughout the country (and beyond) at health food, gourmet and specialty stores and online at www.vermontsoap.com or by calling toll-free at 1-866-SOAP4U2. For more information on this new product and to learn more about why natural soap products are good for your skin and the environment, visit www.vermontsoap.com.
The company also offers a complete line of certified organic bar and liquid soaps, shower gels and nontoxic cleaners and shea butter products. The Vermont Soapworks manufacturing plant is certified as a USDA organic processing facility.
Larry Plesent started Vermont Soapworks in 1992 after experiencing severe skin problems from the cleaning chemicals used by his window washing company. He began researching healthy alternatives for himself and the many people like him that are sensitive to detergents and other synthetic ingredients. Vermont Soapworks has grown from a two-person operation in 1992 to the largest manufacturer of handmade organic bar soap in North America, selling products in thousands of stores nationwide. Vermont Soapworks also operates a Discount Factory Outlet Store that features an Antique Soap Museum, factory tours and demonstrations.
For more information, visit www.vermontsoap.com or call 1-866-SOAP-4U2.
Recent testing done by Quadrants Scientific, Inc. found a quarter million microorganisms on unwashed produce purchased at grocery stores. The San Diego-based analytical laboratory conducted the research for the NBC San Diego TV station following passage last month of the federal Food Safety and Modernization Act.
The FDA will for the first time have a congressional mandate to inspect domestic food processing facilities. The new legislation significantly enhances FDA's ability to oversee the millions of food products coming into the United States from other countries each year.
Perhaps one third of produce in America contains a lot of residual pesticides. Although buying organic does reduce exposure to harmful chemicals and pesticides found in conventionally farmed produce, it does not guarantee contaminant-free fruits and vegetables due to drift from conventional farms, contaminated soil and other factors.
"Rinsing fruits and vegetables with water will remove loose dirt and soil, but not the harmful residues often found on produce," says Larry Plesent, Vermont Soap's Founder. "Pesticides used in growing produce are designed to be waterproof in order to remain effective after it rains. To successfully remove chemicals you need to use a surfactant to break them down. Produce Magic uses a natural, organic soap based surfactant to effectively remove residues," adds Plesent.
Unlike other produce washes on the market today that are made from detergent bases, Produce Magic is 100% natural and certified organic. It is made from renewable and organic vegetable and botanical sources including saponified organic oils of coconut, olive and jojoba and a natural citrus essential oil blend with organic orange oil, organic aloe vera and rosemary extract.
"Detergent residues on dishes have already been linked to specific health problems, but soap products have been safely used by humans for thousands of years." says Plesent. "Why use questionable chemicals to clean off other questionable chemicals?"
Produce Magic is also extraordinarily mild and hypoallergenic. This environment-friendly fruit and vegetable wash is biodegradable and free of artificial colors, fragrances, preservatives, animal products or gluten. Vermont Soap does not test on animals.
Produce Magic can be used a number of ways. It can be sprayed and rinsed or applied directly to foods or a brush for a scrub and rinse. For root crops and larger volumes, Vermont Soap suggests adding just enough Produce Magic to a container of water to work up a hint of foam. The actual percentage will vary with temperature and hardness of the water source.
Vermont Soap Produce Magic is sold in a convenient 16 ounce spray bottle for a suggested retail price of $7.98. It is also available in economical one gallon and five gallon jugs for a suggested retail price of $39.98 and $125.00.
Vermont Soap products can be purchased throughout the country (and beyond) at health food, gourmet and specialty stores and online at www.vermontsoap.com or by calling toll-free at 1-866-SOAP4U2. For more information on this new product and to learn more about why natural soap products are good for your skin and the environment, visit www.vermontsoap.com.
The company also offers a complete line of certified organic bar and liquid soaps, shower gels and nontoxic cleaners and shea butter products. The Vermont Soapworks manufacturing plant is certified as a USDA organic processing facility.
Larry Plesent started Vermont Soapworks in 1992 after experiencing severe skin problems from the cleaning chemicals used by his window washing company. He began researching healthy alternatives for himself and the many people like him that are sensitive to detergents and other synthetic ingredients. Vermont Soapworks has grown from a two-person operation in 1992 to the largest manufacturer of handmade organic bar soap in North America, selling products in thousands of stores nationwide. Vermont Soapworks also operates a Discount Factory Outlet Store that features an Antique Soap Museum, factory tours and demonstrations.
For more information, visit www.vermontsoap.com or call 1-866-SOAP-4U2.
Wednesday, February 23, 2011
Escape To The Islands With The Unique Taste of Hawaiian™ Kettle Style Potato Chips
The makers of the Hawaiian™ Kettle Style Potato Chips announce that their superior line of potato chips are now available in select East Coast markets. The line offers four exotic, unique and delicious flavors, including: Original, Luau BBQ, Sweet Maui Onion and new Wasabi.
Hawaiian™ Kettle Style Potato Chips, which already have a loyal following on the West Coast, bring something unique to the supermarket. With the Hawaiian tagline, “Lolo ‘Ono,” which translates to “Crazy Delicious,” Hawaiian™ Kettle Style Potato Chips use the traditional Polynesian recipe that originated the Hawaiian™ Kettle Style Potato Chip.
Potato chip lovers and flavor fans across Western Pennsylvania, West Virginia and the Greater Ohio area will delight in the tremendous taste and crunch offered by each flavor of Hawaiian™ Kettle Style Potato Chips, as well as the artistic, colorful, tropical artwork that appears on all packaging.
“We are delighted to bring a taste of the islands to the East coast to expand people’s taste horizons.” says Ron Kereston, General Manager of Snyder of Berlin®, distributors of Hawaiian™ Kettle Style Potato Chips. “The distinctive flavor profiles, crunchy texture and unique packaging all combine to offer consumers a product that is above comparison, and we know they’ll love it.”
The entire line of Hawaiian™ Kettle Style Potato Chips can be found in West Virginia area stores, including Riesbeck’s Food Markets, Fas Chek, Kroger and Forth’s Foodfair. Western Pennsylvania residents can find the line in Shop ‘n Save, Foodland, Kuhn’s Markets, Giant Eagle and other independent retailers. Hawaiian™ Kettle Style Potato Chips can also be found across Ohio—consumers from Cleveland to Canton can find them in Acme Click, Discount Drug Mart, Marc's, Dave's Markets and Buehler Foods, while those in the Cincinnati/Dayton area can visit Kroger, Marsh, Remke Markets and Cub Foods. Each 8.oz package of Hawaiian™ Kettle Style Potato Chips has a suggested retail price of $2.99- $3.29.
Hawaiian™ Kettle Style Potato Chips
Original- Real potatoes sliced slightly thinner than regular chips, then slow cooked in the old Hawaiian tradition in a select blend of oils for a crispy, crunchy potato chip with just the perfect pinch of salt.
Sweet Maui Onion- Crispy, golden chips are cooked to perfection, and then seasoned with just the right amount of Sweet Maui onion flavor.
Luau BBQ- Although the front of the bag boasts Sweet and Spicy, consumers say it’s sweet and sassy and full of detectable flavor. Try putting these chips inside your next burger for a yummy twist.
Wasabi- Discover a new world of flavor when you try these unique tasting chips which combine the zest of wasabi root with a kick of horseradish and thick sliced potato chips to create this ultimate island delight.
Hawaiian™ Kettle Style Potato Chips are distributed by Tim’s Cascade Snacks® through an Independent Owner Operator Network. For more information or to find a nearby retailer that carries Hawaiian™ Kettle Style Potato Chips and other products distributed by Tim’s Cascade Snacks®, go to www.timschips.com.
Hawaiian™ Kettle Style Potato Chips, which already have a loyal following on the West Coast, bring something unique to the supermarket. With the Hawaiian tagline, “Lolo ‘Ono,” which translates to “Crazy Delicious,” Hawaiian™ Kettle Style Potato Chips use the traditional Polynesian recipe that originated the Hawaiian™ Kettle Style Potato Chip.
Potato chip lovers and flavor fans across Western Pennsylvania, West Virginia and the Greater Ohio area will delight in the tremendous taste and crunch offered by each flavor of Hawaiian™ Kettle Style Potato Chips, as well as the artistic, colorful, tropical artwork that appears on all packaging.
“We are delighted to bring a taste of the islands to the East coast to expand people’s taste horizons.” says Ron Kereston, General Manager of Snyder of Berlin®, distributors of Hawaiian™ Kettle Style Potato Chips. “The distinctive flavor profiles, crunchy texture and unique packaging all combine to offer consumers a product that is above comparison, and we know they’ll love it.”
The entire line of Hawaiian™ Kettle Style Potato Chips can be found in West Virginia area stores, including Riesbeck’s Food Markets, Fas Chek, Kroger and Forth’s Foodfair. Western Pennsylvania residents can find the line in Shop ‘n Save, Foodland, Kuhn’s Markets, Giant Eagle and other independent retailers. Hawaiian™ Kettle Style Potato Chips can also be found across Ohio—consumers from Cleveland to Canton can find them in Acme Click, Discount Drug Mart, Marc's, Dave's Markets and Buehler Foods, while those in the Cincinnati/Dayton area can visit Kroger, Marsh, Remke Markets and Cub Foods. Each 8.oz package of Hawaiian™ Kettle Style Potato Chips has a suggested retail price of $2.99- $3.29.
Hawaiian™ Kettle Style Potato Chips
Original- Real potatoes sliced slightly thinner than regular chips, then slow cooked in the old Hawaiian tradition in a select blend of oils for a crispy, crunchy potato chip with just the perfect pinch of salt.
Sweet Maui Onion- Crispy, golden chips are cooked to perfection, and then seasoned with just the right amount of Sweet Maui onion flavor.
Luau BBQ- Although the front of the bag boasts Sweet and Spicy, consumers say it’s sweet and sassy and full of detectable flavor. Try putting these chips inside your next burger for a yummy twist.
Wasabi- Discover a new world of flavor when you try these unique tasting chips which combine the zest of wasabi root with a kick of horseradish and thick sliced potato chips to create this ultimate island delight.
Hawaiian™ Kettle Style Potato Chips are distributed by Tim’s Cascade Snacks® through an Independent Owner Operator Network. For more information or to find a nearby retailer that carries Hawaiian™ Kettle Style Potato Chips and other products distributed by Tim’s Cascade Snacks®, go to www.timschips.com.
More Tootsie Roll Products (Including Pops) Are Now OU Kosher
Tootsie Roll Industries, Inc. today announced that Junior Mints, Blow Pops, Tootsie Roll Pops, Caramel Apple Pops, Charms, Sugar Daddy and Sugar Babies have become kosher-certified by the Orthodox Union (OU). New packaging bearing the “OU” symbol will be distributed nationwide beginning in the next few months, when kosher consumers will be able to enjoy the newly certified products.
In the fall of 2009 Tootsie Roll announced that Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS had garnered kosher certification. Charleston Chew, Cella’s chocolate covered cherries, Andes, Razzles, Fluffy Stuff, Dubble Bubble, and Nik-L-Nip have been certified for many years.
“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring even more of our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.
The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food and regularly inspects the processing facilities to make sure that its standards are met.
“We are very pleased that Tootsie Roll Industries went the extra mile in having these additional candies certified. It was gratifying for OU to again guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing.
Rabbi David Jenkins, who serves as OU rabbinic coordinator for Tootsie Roll Industries, noted his “satisfaction with the cooperation and assistance extended by all at the company enabling the OU to certify these many additional renowned products.” He added that “consumers are reminded to check the packaging of all the added products to be sure that they bear the OU symbol.”
In the fall of 2009 Tootsie Roll announced that Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS had garnered kosher certification. Charleston Chew, Cella’s chocolate covered cherries, Andes, Razzles, Fluffy Stuff, Dubble Bubble, and Nik-L-Nip have been certified for many years.
“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring even more of our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.
The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food and regularly inspects the processing facilities to make sure that its standards are met.
“We are very pleased that Tootsie Roll Industries went the extra mile in having these additional candies certified. It was gratifying for OU to again guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing.
Rabbi David Jenkins, who serves as OU rabbinic coordinator for Tootsie Roll Industries, noted his “satisfaction with the cooperation and assistance extended by all at the company enabling the OU to certify these many additional renowned products.” He added that “consumers are reminded to check the packaging of all the added products to be sure that they bear the OU symbol.”
Love This! Lollipops that help Quit Smoking and Ease Hangovers!
Three Lollies is quelling hangovers and cigarette cravings with their new additions to their lozenge and lollipop line up.
Everyone knows that smoking sucks and hangovers suck, but no other company has had the sense of humor and medicinal know-how to offer up a healthy dose of help. Three Lollies' new Smoking Sucks and Hangover Sucks are all natural, drug free solutions to easing nicotine cravings and the morning after blues.
Like all of Three Lollies' innovative lozenges, the Smoking Sucks and Hangover Sucks are doctor developed and consumer approved. Avoid self-medicating with another shot or just one more cigarette, and instead get safe, natural help in a delicious format.
For those who have quit cold turkey or are battling random cigarette cravings, the temptation to light up can be overwhelming. Smoking Sucks are here to help with L-tryptophan, a naturally occurring amino acid believed to aid in curbing the need to smoke. Three Lollies has paired this with calming essential oils and sugars in a delicious lollipop which helps to soothe nerves without nicotine. Smoking Sucks are also a safe substitution for cigarettes in order to get a handle on oral fixation. They appeal to the taste buds with wintergreen, pineapple, and cinnamon flavors that freshen breath and aid in the transition to a healthier lifestyle.
Why is it a night out on the town or a bachelorette gone overboard often end with a splitting headache and a morning in front of the porcelein throne? This is because alcohol depletes important vitamins and dehydrates the body, leaving a pounding head and upset stomach in its wake. Instead of reaching for another drink or your weird Uncle Frank's “surefire” concoction, give Three Lollies' Hangover Sucks a try. Hangover Sucks are formulated to relieve mild to moderate hangovers quickly through natural drug-free means. They are composed of an essential blend of vitamins that revitalize the system and ease nausea, dry mouth, and mild dehydration in scrumptious ginger, raspberry, and lime flavors.
Three Lollies products are developed by a team of healthcare professionals dedicated to providing safe, natural solutions to their patients and the world at large. The company was originally founded to help pregnant women curb morning sickness, and has since taken off. Their product line now offers safe solutions to delicate tummies of all ages and issues, without having to fill a prescription or pop a pill.
Everyone knows that smoking sucks and hangovers suck, but no other company has had the sense of humor and medicinal know-how to offer up a healthy dose of help. Three Lollies' new Smoking Sucks and Hangover Sucks are all natural, drug free solutions to easing nicotine cravings and the morning after blues.
Like all of Three Lollies' innovative lozenges, the Smoking Sucks and Hangover Sucks are doctor developed and consumer approved. Avoid self-medicating with another shot or just one more cigarette, and instead get safe, natural help in a delicious format.
For those who have quit cold turkey or are battling random cigarette cravings, the temptation to light up can be overwhelming. Smoking Sucks are here to help with L-tryptophan, a naturally occurring amino acid believed to aid in curbing the need to smoke. Three Lollies has paired this with calming essential oils and sugars in a delicious lollipop which helps to soothe nerves without nicotine. Smoking Sucks are also a safe substitution for cigarettes in order to get a handle on oral fixation. They appeal to the taste buds with wintergreen, pineapple, and cinnamon flavors that freshen breath and aid in the transition to a healthier lifestyle.
Why is it a night out on the town or a bachelorette gone overboard often end with a splitting headache and a morning in front of the porcelein throne? This is because alcohol depletes important vitamins and dehydrates the body, leaving a pounding head and upset stomach in its wake. Instead of reaching for another drink or your weird Uncle Frank's “surefire” concoction, give Three Lollies' Hangover Sucks a try. Hangover Sucks are formulated to relieve mild to moderate hangovers quickly through natural drug-free means. They are composed of an essential blend of vitamins that revitalize the system and ease nausea, dry mouth, and mild dehydration in scrumptious ginger, raspberry, and lime flavors.
Three Lollies products are developed by a team of healthcare professionals dedicated to providing safe, natural solutions to their patients and the world at large. The company was originally founded to help pregnant women curb morning sickness, and has since taken off. Their product line now offers safe solutions to delicate tummies of all ages and issues, without having to fill a prescription or pop a pill.
Tuesday, February 22, 2011
Snapfinger launches new website for restaurant search and ordering
Snapfinger.com is debuting a brand new look and feel as a fully searchable online portal for every restaurant nationwide. With a sleek new design and user-friendly interface, consumers can easily find a restaurant nearby that satisfies any craving and place and pay for the order online in minutes.
John Tawadros, newly appointed President of Snapfinger, led the redesign efforts for the new website launched today. “We understand that today’s online consumers are savvier than ever and demand control and speed. Snapfinger meets that demand by providing a way for consumers to find the food they are looking for almost instantaneously. We believe the easier we make it for them, the more valuable Snapfinger becomes and that’s why the new Snapfinger is aimed at exactly that – providing convenience. And with the new Snapfinger, consumers aren’t limited to the restaurants we currently work with – now consumers can find any restaurant across the country and place an order either online, by phone or using our mobile applications.”
Snapfinger not only provides instant access to thousands of affordable restaurants but is also collaborating with its partners to bring special discounts, offers and promotions to loyal consumers. Ordering on Snapfinger.com is always 100% free with no hidden fees, or inflated pricing. The combination of convenience and value is a key component of what brings consumers to Snapfinger and keeps them coming back.
As part of the site’s re-launch, a number of new and updated features are now available to consumers, including:
• Find information for every restaurant in the area – While not every restaurant offers online ordering, Snapfinger’s search engine will deliver contact information for every restaurant in the area to place phone orders. That’s over 500,000 restaurants nationwide.
• Make requests to add restaurants - Users can request to add new restaurants to Snapfinger through the website; they will be notified by email when restaurants in their area have been added.
• Robust search engine for ordering food online - Search by location, restaurant name, cuisine type or food item.
• Saved order history – Snapfinger saves past orders, making repeat ordering easy and familiar.
• Real time menus: All participating restaurant menus are delivered to the consumer in real-time via the Snapfinger portal - so if a restaurant is out of an item, it won’t show up on the menu. If there’s a backlog and orders are taking longer to fulfill, Snapfinger will provide a time estimate for when it’s going to be ready.
• Group ordering – Place group orders on Snapfinger and communicate menu options with fellow diners via email. Great for business lunches, parties or even large group dinners.
• More restaurants to order from - Through its acquisition of LiveOnTheGo.com, more than 800 independent restaurant locations were added to the Snapfinger network, expanding the offering from nationwide chains to local favorites. Just a few of the national chains that offer online ordering through Snapfinger include California Pizza Kitchen, Outback Steakhouse, Mimi’s Café, Bob Evans, Baja Fresh, Boston Market and more.
Follow Snapfinger on Twitter (@Snapfinger) and Facebook for up-to-date information and deals from our partners.
About Snapfinger
Based in Atlanta, and first launched in 2009, Snapfinger is the only nationwide destination for online and mobile food ordering from more than 28,000 restaurant locations in over 2,200 cities. Snapfinger is searchable by restaurant name, location, cuisine or food type and is available as both a website portal and as a mobile application that is free to download from the iTunes App Store and Android Market. For more information, visit www.snapfinger.com.
John Tawadros, newly appointed President of Snapfinger, led the redesign efforts for the new website launched today. “We understand that today’s online consumers are savvier than ever and demand control and speed. Snapfinger meets that demand by providing a way for consumers to find the food they are looking for almost instantaneously. We believe the easier we make it for them, the more valuable Snapfinger becomes and that’s why the new Snapfinger is aimed at exactly that – providing convenience. And with the new Snapfinger, consumers aren’t limited to the restaurants we currently work with – now consumers can find any restaurant across the country and place an order either online, by phone or using our mobile applications.”
Snapfinger not only provides instant access to thousands of affordable restaurants but is also collaborating with its partners to bring special discounts, offers and promotions to loyal consumers. Ordering on Snapfinger.com is always 100% free with no hidden fees, or inflated pricing. The combination of convenience and value is a key component of what brings consumers to Snapfinger and keeps them coming back.
As part of the site’s re-launch, a number of new and updated features are now available to consumers, including:
• Find information for every restaurant in the area – While not every restaurant offers online ordering, Snapfinger’s search engine will deliver contact information for every restaurant in the area to place phone orders. That’s over 500,000 restaurants nationwide.
• Make requests to add restaurants - Users can request to add new restaurants to Snapfinger through the website; they will be notified by email when restaurants in their area have been added.
• Robust search engine for ordering food online - Search by location, restaurant name, cuisine type or food item.
• Saved order history – Snapfinger saves past orders, making repeat ordering easy and familiar.
• Real time menus: All participating restaurant menus are delivered to the consumer in real-time via the Snapfinger portal - so if a restaurant is out of an item, it won’t show up on the menu. If there’s a backlog and orders are taking longer to fulfill, Snapfinger will provide a time estimate for when it’s going to be ready.
• Group ordering – Place group orders on Snapfinger and communicate menu options with fellow diners via email. Great for business lunches, parties or even large group dinners.
• More restaurants to order from - Through its acquisition of LiveOnTheGo.com, more than 800 independent restaurant locations were added to the Snapfinger network, expanding the offering from nationwide chains to local favorites. Just a few of the national chains that offer online ordering through Snapfinger include California Pizza Kitchen, Outback Steakhouse, Mimi’s Café, Bob Evans, Baja Fresh, Boston Market and more.
Follow Snapfinger on Twitter (@Snapfinger) and Facebook for up-to-date information and deals from our partners.
About Snapfinger
Based in Atlanta, and first launched in 2009, Snapfinger is the only nationwide destination for online and mobile food ordering from more than 28,000 restaurant locations in over 2,200 cities. Snapfinger is searchable by restaurant name, location, cuisine or food type and is available as both a website portal and as a mobile application that is free to download from the iTunes App Store and Android Market. For more information, visit www.snapfinger.com.
Bite Me: A Stomach-Satisfying Visually Gratifying, Fresh-Mouthed Cookbook
“What’s for dinner?” That’s the question that has plagued home cooks for generations and made time in the kitchen feel like punishment. But now, preparing a family meal can be fun and entertaining at the same time. How, you ask? Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook,created and written by the not-so-sweet and tiny-bit-salty sisters, Julie Albert and Lisa Gnat, leads cooks through a pop-culture cooking tour of appetizers to dessert indulgences with provocative photos, witty repartee, and joyful humor that will have you laughing in the kitchen.
“For us, the creation of food is intimately tied to the world outside the kitchen – family, art, music, movies and pop culture – which are constant sources of laughter and inspiration,” explain Julie and Lisa. “What’s a day without a grandmother-related guffaw or a cooking session without tunes blasting? Boring. We hope that Bite Me will be your multi-sensory smorgasbord, a feast for your eyes, ears, mouth and nose.”
There is not a single artichoke, scrawny quail or roasted chestnut to be peeled within the pages of Bite Me. But the book reminds us that cooking and entertaining can be stress-free and fun.
For all its exotic and at times erotic playfulness, this is a cookbook for the home chef who wants to mix up their Monday night meatloaf and replace it with Lustful Creamy Chicken Fettuccine. The collection of 175 recipes are reminiscent of feel good home cooking but have been updated to today’s more adventurous and global tastes. Consider serving recipes such as:
Minestrone Soup with Pesto Drizzle
Apple Koolsla (translation: apple coleslaw)
Caprese Orzo Salad
Piquant Pasta Puttanesca
Crispy Baked Zucchini Chips
Feel-Good Chicken Curry
Braised Beef Short Ribs
Falafel Veggie Burgers
Berry Stuffed-and-Sauced French Toast Soufflé
Bagel and Lox Strata
Twinkorette Peach Crumb Cake
Chunky White Chocolate Cranberry Cookies
Dangerously Delectable Pecan Pie
The book is divided into chapters like Grab me Appetizers; Undress Me Salads; Respect me Vegetables; Gobble me Poultry; Catch me Fish; Meet me Meat; Join me Brunch; andFork me Dessert, which entice cooks to finger through the mouth watering and easy-to-prepare recipe collection, all the while enjoying Bite Me Bit food trivia, puns, sassy discussions, and more.
With just a turn of the page, discover a roadmap for guaranteed gustatory hits and major merrymaking. Time spent in the kitchen was never so much fun. With Easter and Mother’s Day just around-the-corner, let Bite Me’s thoroughly tested recipes make filling yours and others’ plates a piece of cake.
ABOUT THE AUTHORS
Passionate eaters and skilled feeders, Julie Albert and Lisa Gnat are full of beans, basil, balsamic, butter….you get the picture. These saucy sisters give new meaning to the phrase, joy of cooking! Julie is a self-described busybody who lives for laughs, pop culture, music, photography and entertaining in and out of the kitchen. In between dirty diapers, Julie worked as a freelance writer, doing everything from mystery book reviews to writing articles for Harlequin books on how to keep romance alive. It was sister Lisa who taught her how to cook. Lisa is a homebody whose bionic nose and supreme palate have fuelled her passion for eating and feeding. A skilled chef, she ran a successful catering business for many years. Bite Me is truly a tale of two sisters. Lisa’s mouth-watering recipes are accompanied by Julie’s saucy and witty commentary and design. Originally self-published in their native Canada, Bite Me went on to win the 2010 Independent Publisher Book Awards Silver Medal for Cookbooks and sold over 20,000 copies. Julie and Lisa have cooked up some of their favorite recipes on Better TV and Canada’s Food Network. To learn more about them, visit their website, www.BiteMeCookbook.com.
BERRY STUFFED-and- SAUCED FRENCH TOAST SOUFFLÉ
Serves 8-10
All you have to do with this gorgeous dish is sleep on it. This overnight French toast does the work for you as the sweet egg bread, mounded with cream cheese and strawberry jam, is left to soak up a buttery mixture. After you wake and bake, you’ll have an elegant, effortless brunch.
INGREDIENTS
2 egg breads (challahs), crusts removed and cut into ½-inch thick slices
1 cup cream cheese
1 cup strawberry jam
3 large eggs
4 large egg whites
1½ cups milk
2 tbsp melted butter
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
Berry Sauce
1 cup sugar
1 tbsp cornstarch
¼ cup orange juice
3 cups frozen unsweetened berries, either mixed, blueberries or raspberries
3 cups strawberries, quartered
DIRECTIONS
1)For the soufflé, coat a 13x9-inch baking dish with non-stick cooking spray. Lay a single layer of bread slices along the bottom of the dish. Spread cream cheese on each piece. Spread strawberry jam on the remaining slices and lay to face cream cheese, creating sandwiches in the baking dish.
2)In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking.
3)Preheat oven to 350°F. Bake uncovered for 35-40 minutes.
4)For the berry sauce, in a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Allow to cool and serve berry sauce spooned over individual portions.
TWINKORETTE PEACH CRUMB CAKE
Serves 10
For years I kept my self-destructive habit a secret, burying them in shopping carts, stashing one or two in the glove box for that easy-access quick fix. I couldn’t let anyone know I was addicted to Twinkies – I’m a grown woman for goodness’ sake! I thought I had it under control until that fateful early morning Lisa caught me ducked down in my car, crumbs flying and a telltale smear at the corner of my mouth. Ignoring my declarations of willpower, she spent endless hours in the kitchen concocting a cure for my cravings – this golden crumb cake that tastes like my beloved 4-inch long, cream-filled ladyfingers mingled with juicy peaches. Hello, my name is Julie and it has been 6 months, 22 days since my last cello-wrapped Twinkie.
INGREDIENTS
1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ cups canned sliced peaches, drained well
DIRECTIONS
1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.
2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.
3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.
4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.
5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.
6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.
“For us, the creation of food is intimately tied to the world outside the kitchen – family, art, music, movies and pop culture – which are constant sources of laughter and inspiration,” explain Julie and Lisa. “What’s a day without a grandmother-related guffaw or a cooking session without tunes blasting? Boring. We hope that Bite Me will be your multi-sensory smorgasbord, a feast for your eyes, ears, mouth and nose.”
There is not a single artichoke, scrawny quail or roasted chestnut to be peeled within the pages of Bite Me. But the book reminds us that cooking and entertaining can be stress-free and fun.
For all its exotic and at times erotic playfulness, this is a cookbook for the home chef who wants to mix up their Monday night meatloaf and replace it with Lustful Creamy Chicken Fettuccine. The collection of 175 recipes are reminiscent of feel good home cooking but have been updated to today’s more adventurous and global tastes. Consider serving recipes such as:
Minestrone Soup with Pesto Drizzle
Apple Koolsla (translation: apple coleslaw)
Caprese Orzo Salad
Piquant Pasta Puttanesca
Crispy Baked Zucchini Chips
Feel-Good Chicken Curry
Braised Beef Short Ribs
Falafel Veggie Burgers
Berry Stuffed-and-Sauced French Toast Soufflé
Bagel and Lox Strata
Twinkorette Peach Crumb Cake
Chunky White Chocolate Cranberry Cookies
Dangerously Delectable Pecan Pie
The book is divided into chapters like Grab me Appetizers; Undress Me Salads; Respect me Vegetables; Gobble me Poultry; Catch me Fish; Meet me Meat; Join me Brunch; andFork me Dessert, which entice cooks to finger through the mouth watering and easy-to-prepare recipe collection, all the while enjoying Bite Me Bit food trivia, puns, sassy discussions, and more.
With just a turn of the page, discover a roadmap for guaranteed gustatory hits and major merrymaking. Time spent in the kitchen was never so much fun. With Easter and Mother’s Day just around-the-corner, let Bite Me’s thoroughly tested recipes make filling yours and others’ plates a piece of cake.
ABOUT THE AUTHORS
Passionate eaters and skilled feeders, Julie Albert and Lisa Gnat are full of beans, basil, balsamic, butter….you get the picture. These saucy sisters give new meaning to the phrase, joy of cooking! Julie is a self-described busybody who lives for laughs, pop culture, music, photography and entertaining in and out of the kitchen. In between dirty diapers, Julie worked as a freelance writer, doing everything from mystery book reviews to writing articles for Harlequin books on how to keep romance alive. It was sister Lisa who taught her how to cook. Lisa is a homebody whose bionic nose and supreme palate have fuelled her passion for eating and feeding. A skilled chef, she ran a successful catering business for many years. Bite Me is truly a tale of two sisters. Lisa’s mouth-watering recipes are accompanied by Julie’s saucy and witty commentary and design. Originally self-published in their native Canada, Bite Me went on to win the 2010 Independent Publisher Book Awards Silver Medal for Cookbooks and sold over 20,000 copies. Julie and Lisa have cooked up some of their favorite recipes on Better TV and Canada’s Food Network. To learn more about them, visit their website, www.BiteMeCookbook.com.
BERRY STUFFED-and- SAUCED FRENCH TOAST SOUFFLÉ
Serves 8-10
All you have to do with this gorgeous dish is sleep on it. This overnight French toast does the work for you as the sweet egg bread, mounded with cream cheese and strawberry jam, is left to soak up a buttery mixture. After you wake and bake, you’ll have an elegant, effortless brunch.
INGREDIENTS
2 egg breads (challahs), crusts removed and cut into ½-inch thick slices
1 cup cream cheese
1 cup strawberry jam
3 large eggs
4 large egg whites
1½ cups milk
2 tbsp melted butter
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
Berry Sauce
1 cup sugar
1 tbsp cornstarch
¼ cup orange juice
3 cups frozen unsweetened berries, either mixed, blueberries or raspberries
3 cups strawberries, quartered
DIRECTIONS
1)For the soufflé, coat a 13x9-inch baking dish with non-stick cooking spray. Lay a single layer of bread slices along the bottom of the dish. Spread cream cheese on each piece. Spread strawberry jam on the remaining slices and lay to face cream cheese, creating sandwiches in the baking dish.
2)In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking.
3)Preheat oven to 350°F. Bake uncovered for 35-40 minutes.
4)For the berry sauce, in a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Allow to cool and serve berry sauce spooned over individual portions.
TWINKORETTE PEACH CRUMB CAKE
Serves 10
For years I kept my self-destructive habit a secret, burying them in shopping carts, stashing one or two in the glove box for that easy-access quick fix. I couldn’t let anyone know I was addicted to Twinkies – I’m a grown woman for goodness’ sake! I thought I had it under control until that fateful early morning Lisa caught me ducked down in my car, crumbs flying and a telltale smear at the corner of my mouth. Ignoring my declarations of willpower, she spent endless hours in the kitchen concocting a cure for my cravings – this golden crumb cake that tastes like my beloved 4-inch long, cream-filled ladyfingers mingled with juicy peaches. Hello, my name is Julie and it has been 6 months, 22 days since my last cello-wrapped Twinkie.
INGREDIENTS
1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ cups canned sliced peaches, drained well
DIRECTIONS
1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.
2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.
3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.
4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.
5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.
6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.
Miss Ohio Flips Pancakes Tomorrow In Cincinnati For Children's Miracle Network
WHAT: In celebration of National Pancake Day, IHOP restaurants nationwide will offer each guest a free short stack of buttermilk pancakes in an effort to raise awareness and funds for Children’s Miracle Network Hospitals. Children from Cincinnati Children’s Hospital Medical Center will begin celebrating early by having a pancake party and sharing their miracle stories at the 4825 Marburg Ave IHOP location.
WHO: Miss Ohio Becky Minger, replacing her tiara and sash with a chef’s hat and apron
Miracle Children treated at Cincinnati Children’s Hospital Medical Center, including 10 year-old Peyton Stephens who has an immune deficiency, vision impairment and heart problems.
WHY: For every delicious short stack of buttermilk pancakes served on National Pancake Day, IHOP guests are invited to make a donation to Children’s Miracle Network Hospitals. This year, IHOP is hoping to stack up more donations than ever before, with a goal to raise $2.3 million, for a total of more than $7.65 million six years. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
WHEN: Wednesday, February 23 from 7:30 to 9 a.m.
WHERE: IHOP restaurant
4825 Marburg Ave.
Cincinnati, OH 45209-5012
FUN FACTS FROM NATIONAL PANCAKE DAY 2010:
• Pancake lovers donated more than $2.1 million to children’s charities, far exceeding the fundraising goal.
• IHOP served 4 million free pancakes on National Pancake Day 2010.
• All of the free pancakes served on National Pancake Day 2010 would have created a stack more than 31.5 miles high.
• Since the inception of National Pancake Day in 2006, IHOP has raised more than $5.35 million and given away more than 10.1 million pancakes to support charities in the communities in which it operates.
• National Pancake Day 2010 was IHOP’s largest one-day event in the company’s 52-year history.
ABOUT CHILDREN'S MIRACLE NETWORK HOSPITALS
Children’s Miracle Network Hospitals® raises funds for 170 children’s hospitals across North America, which, in turn, use the money where it’s needed the most. When a donation is given it stays in the community, ensuring that every dollar is helping local kids. Since 1983, Children’s Miracle Network Hospitals has raised more than $4 billion, most of it $1 at a time. These donations have gone to support research and training, purchase equipment, and pay for uncompensated care, all in support of our mission to save and improve the lives of as many children as possible. Learn more at CMNHosptials.org.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
WHO: Miss Ohio Becky Minger, replacing her tiara and sash with a chef’s hat and apron
Miracle Children treated at Cincinnati Children’s Hospital Medical Center, including 10 year-old Peyton Stephens who has an immune deficiency, vision impairment and heart problems.
WHY: For every delicious short stack of buttermilk pancakes served on National Pancake Day, IHOP guests are invited to make a donation to Children’s Miracle Network Hospitals. This year, IHOP is hoping to stack up more donations than ever before, with a goal to raise $2.3 million, for a total of more than $7.65 million six years. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
WHEN: Wednesday, February 23 from 7:30 to 9 a.m.
WHERE: IHOP restaurant
4825 Marburg Ave.
Cincinnati, OH 45209-5012
FUN FACTS FROM NATIONAL PANCAKE DAY 2010:
• Pancake lovers donated more than $2.1 million to children’s charities, far exceeding the fundraising goal.
• IHOP served 4 million free pancakes on National Pancake Day 2010.
• All of the free pancakes served on National Pancake Day 2010 would have created a stack more than 31.5 miles high.
• Since the inception of National Pancake Day in 2006, IHOP has raised more than $5.35 million and given away more than 10.1 million pancakes to support charities in the communities in which it operates.
• National Pancake Day 2010 was IHOP’s largest one-day event in the company’s 52-year history.
ABOUT CHILDREN'S MIRACLE NETWORK HOSPITALS
Children’s Miracle Network Hospitals® raises funds for 170 children’s hospitals across North America, which, in turn, use the money where it’s needed the most. When a donation is given it stays in the community, ensuring that every dollar is helping local kids. Since 1983, Children’s Miracle Network Hospitals has raised more than $4 billion, most of it $1 at a time. These donations have gone to support research and training, purchase equipment, and pay for uncompensated care, all in support of our mission to save and improve the lives of as many children as possible. Learn more at CMNHosptials.org.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
Freshology for E! Live from the Red Carpet Rolls Out Calorie-Controlled, Gourmet Weight Loss and Lifestyle Program Fit for the A-List
Freshology, the leading purveyor of healthy, home-delivered, gourmet meal programs and products in the U.S., in partnership with E! Entertainment Television, rolls out the red carpet nationwide with an innovative, home-meal delivery service designed for healthy, effective and delicious weight loss. The program, Freshology for E! Live from the Red Carpet presents Red Carpet Gourmet, launching in conjunction with the 2011 award season, providing consumers the opportunity to diet like the stars while turning calorie-controlled meals into a home-delivered, fine-dining experience.
Red Carpet Gourmet home meal delivery offers a five-star, calorie-controlled program from Freshology featuring meals prepared with the finest, all-natural ingredients available for optimal taste and greatest nutritional benefit. Hand-crafted by top chefs in Freshology’s state-of-the-art kitchen and delivered fresh to clients’ doorsteps anywhere in the U.S., Red Carpet Gourmet features 10, 14, 20 and 28-day programs that include breakfast, lunch, dinner and dessert daily.
“Red Carpet Gourmet programs are tailor-made for those who, like many celebrities walking the red carpet during award season, have specific occasions they’re looking to slim down for,” said Todd DeMann, Founder and CEO of Freshology. “Whether it’s a wedding, high school reunion, a summer beach vacation, or any special occasion, Red Carpet Gourmet offers a 28-day rotational menu of delicious, calorie-controlled, epicurean meals that will have clients looking and feeling amazing – like many of Freshology’s celebrity clients.”
“E! is the country’s foremost source of celebrity news and red carpet coverage and Freshology is the leading home meal delivery service to the stars – There is great brand synergy here,” said E!’s Vice President of Business Development, Jason Ropell. “A partnership up with Freshology allows us provide our viewers with the same quality food and experience that many of the celebrities appearing on the network enjoy.”
Red Carpet Gourmet offers customers two program options – the Gold Standard and Silver Lining. Both made with all-natural proteins, the premium Gold Standard is a fresh meal delivery program available at $45.95 per day and the Silver Lining, which is Freshology’s flash-frozen option, starts at $32.95 per day. All Red Carpet Gourmet meals are low in sugar and carbohydrates, hormone and anti-biotic free, with no added fillers, preservatives or additives. Every Red Carpet Gourmet meal, from breakfast to dessert, is delivered in Go Green recyclable containers. A temperature-controlled box of meals from the Gold Standard program will arrive twice weekly and Silver Lining meals will arrive once a week via FedEx. In Freshology’s efforts to become a greener company, the menus will be emailed to each customer and will be available online for clients to view as a guide through daily dining. Nutritional information, ingredients and specific heating instructions will be included in those menus.
“Our goal is to make healthy eating convenient and delicious for those looking to use weight – it’s like having a live-in gourmet chef cooking up amazing meals every day,” added DeMann. “Clients can also expect further help in maintaining a healthy lifestyle with upcoming program add-ons including downloadable work-outs from trainers to the stars, health bars, and all-natural energy drinks.”
To order Freshology for E! Live from the Red Carpet presents Red Carpet Gourmet, visit www.redcarpetgourmet.com or call 888.266.0363.
A four-day Red Carpet Gourmet sample menu follows:
Breakfast: Pesto & Mozzarella Scramble with Turkey Bacon & Fresh Melons
Lunch: Herb Crusted Hawaiian Tuna over Baby Spinach
Dinner: Cider Glazed Pork Loin with Roasted Apples and Asparagus
Dessert: Dark Chocolate Smore’s with Roasted Almonds
Breakfast French Toast with Canadian Bacon, Lemon Ricotta and Seasonal Melon
Lunch Eggplant and Goat Cheese Pizza with Tomato Confit and Pesto Drizzle
Dinner Turkey Meatloaf with Melted Tomato Sauce, Brussels Sprouts Cauliflower Puree
Dessert: Cranberry Apple Cobbler
Breakfast Grilled Vegetable Egg Stack, Chicken Mango Sausage, Spiced Peaches
Lunch BBQ Beef Panini with Caramelized Onions on Whole Wheat Bread
Dinner Basil Crusted Chicken Breast, Red Rice, Yellow Pepper Coulis
Dessert: Marshmallow Cloud
Breakfast Sweet Potato Pancakes, Honey Rosemary Syrup, Canadian Bacon, Roasted Pears
Lunch Green Apple and Chicken Salad with Candied Pecans and While Balsamic Dressing
Dinner Ancho Chile Rubbed Flat Iron Steak, Spanish Rice, Stewed Broccolini
Dessert: Raspberry Lemon Mousse Duo
About Freshology:
As the nation’s premier gourmet, home meal-delivery service and healthy products company, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM Gold, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Lite, Fresh Mommy, Lifestyle and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and are delivered to clients’ doors daily. All Freshology meal programs can be customized based on weight loss goals, likes and dislikes and medical requirements. Daily caloric allowance for females ranges between 1200 and 1400 calories, and between 1800 and 2000 for male clients. Freshology receives consistent national media attention for its celebrity appeal, weight loss success stories, and five-star menu in outlets including Woman’s World, People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
Red Carpet Gourmet home meal delivery offers a five-star, calorie-controlled program from Freshology featuring meals prepared with the finest, all-natural ingredients available for optimal taste and greatest nutritional benefit. Hand-crafted by top chefs in Freshology’s state-of-the-art kitchen and delivered fresh to clients’ doorsteps anywhere in the U.S., Red Carpet Gourmet features 10, 14, 20 and 28-day programs that include breakfast, lunch, dinner and dessert daily.
“Red Carpet Gourmet programs are tailor-made for those who, like many celebrities walking the red carpet during award season, have specific occasions they’re looking to slim down for,” said Todd DeMann, Founder and CEO of Freshology. “Whether it’s a wedding, high school reunion, a summer beach vacation, or any special occasion, Red Carpet Gourmet offers a 28-day rotational menu of delicious, calorie-controlled, epicurean meals that will have clients looking and feeling amazing – like many of Freshology’s celebrity clients.”
“E! is the country’s foremost source of celebrity news and red carpet coverage and Freshology is the leading home meal delivery service to the stars – There is great brand synergy here,” said E!’s Vice President of Business Development, Jason Ropell. “A partnership up with Freshology allows us provide our viewers with the same quality food and experience that many of the celebrities appearing on the network enjoy.”
Red Carpet Gourmet offers customers two program options – the Gold Standard and Silver Lining. Both made with all-natural proteins, the premium Gold Standard is a fresh meal delivery program available at $45.95 per day and the Silver Lining, which is Freshology’s flash-frozen option, starts at $32.95 per day. All Red Carpet Gourmet meals are low in sugar and carbohydrates, hormone and anti-biotic free, with no added fillers, preservatives or additives. Every Red Carpet Gourmet meal, from breakfast to dessert, is delivered in Go Green recyclable containers. A temperature-controlled box of meals from the Gold Standard program will arrive twice weekly and Silver Lining meals will arrive once a week via FedEx. In Freshology’s efforts to become a greener company, the menus will be emailed to each customer and will be available online for clients to view as a guide through daily dining. Nutritional information, ingredients and specific heating instructions will be included in those menus.
“Our goal is to make healthy eating convenient and delicious for those looking to use weight – it’s like having a live-in gourmet chef cooking up amazing meals every day,” added DeMann. “Clients can also expect further help in maintaining a healthy lifestyle with upcoming program add-ons including downloadable work-outs from trainers to the stars, health bars, and all-natural energy drinks.”
To order Freshology for E! Live from the Red Carpet presents Red Carpet Gourmet, visit www.redcarpetgourmet.com or call 888.266.0363.
A four-day Red Carpet Gourmet sample menu follows:
Breakfast: Pesto & Mozzarella Scramble with Turkey Bacon & Fresh Melons
Lunch: Herb Crusted Hawaiian Tuna over Baby Spinach
Dinner: Cider Glazed Pork Loin with Roasted Apples and Asparagus
Dessert: Dark Chocolate Smore’s with Roasted Almonds
Breakfast French Toast with Canadian Bacon, Lemon Ricotta and Seasonal Melon
Lunch Eggplant and Goat Cheese Pizza with Tomato Confit and Pesto Drizzle
Dinner Turkey Meatloaf with Melted Tomato Sauce, Brussels Sprouts Cauliflower Puree
Dessert: Cranberry Apple Cobbler
Breakfast Grilled Vegetable Egg Stack, Chicken Mango Sausage, Spiced Peaches
Lunch BBQ Beef Panini with Caramelized Onions on Whole Wheat Bread
Dinner Basil Crusted Chicken Breast, Red Rice, Yellow Pepper Coulis
Dessert: Marshmallow Cloud
Breakfast Sweet Potato Pancakes, Honey Rosemary Syrup, Canadian Bacon, Roasted Pears
Lunch Green Apple and Chicken Salad with Candied Pecans and While Balsamic Dressing
Dinner Ancho Chile Rubbed Flat Iron Steak, Spanish Rice, Stewed Broccolini
Dessert: Raspberry Lemon Mousse Duo
About Freshology:
As the nation’s premier gourmet, home meal-delivery service and healthy products company, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM Gold, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Lite, Fresh Mommy, Lifestyle and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and are delivered to clients’ doors daily. All Freshology meal programs can be customized based on weight loss goals, likes and dislikes and medical requirements. Daily caloric allowance for females ranges between 1200 and 1400 calories, and between 1800 and 2000 for male clients. Freshology receives consistent national media attention for its celebrity appeal, weight loss success stories, and five-star menu in outlets including Woman’s World, People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
Monday, February 21, 2011
Gluten-Free, Allergy Friendly Options for the Entire Family from Nielsen-Massey Vanillas
Whether hosting a party or preparing dinner for the family, some find it difficult to plan a meal that satisfies everyone's dietary needs. Jules Shepard recently introduced gluten-free and allergy friendly recipes in her book Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy. This versatile cookbook shows how to eliminate some or all of the eight ingredients - milk, eggs, peanuts, tree nuts, wheat, soybeans, fish, and shellfish - that account for ninety-percent of all food allergic reactions in America so that everyone is able to dine safely and well.
For each recipe, Jules recommends high quality, gluten-free ingredients such as Nielsen-Massey Vanillas. Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. All Nielsen-Massey products are certified Allergen-Free and certified Kosher and Gluten-Free. Nielsen-Massey Vanilla adds a flavor of sweetness to Jules' recipes such as Buckeyes and Pumpkin Cookies.
"Some companies change their ingredient formulas so often that I have to check to be sure they are gluten-free. One product I can always count on to be certified gluten-free is Nielsen-Massey Vanillas. It is one of my favorite brands for both purity of taste and it has been true to its ingredient formula," Shepard said.
Buckeyes
Courtesy of Free for All Cooking
Yield: 2 dozen Buckeyes
1 (16 ounce) jar creamy sunflower "nut" butter, soy "nut" butter, or use peanut butter if not making nut-free
8 tablespoons (½ cup) shortening
1 pound (1 box) confectioners' sugar
¼ cup Jules Gluten Free All Purpose Flour (recommended, or may use another high quality all purpose flour)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
10 ounces chocolate chips (dairy or nondairy, e.g., Sunspire or Enjoy Life)
1 tablespoon canola oil
Cream the nut butter and the shortening. If your shortening is refrigerated, bring it to room temperature before creaming. Beat together with the sugar, flour, and Pure Vanilla Extract; mix until light and fluffy (approximately 3-5 minutes).
Divide into four equal amounts and wrap each tightly in plastic wrap. Refrigerate or freeze until very cold.
Prepare a cookie sheet by lining it with wax paper.
Removing only one of the four portions, pinch off a tablespoon at a time of the nut butter mixture and roll gently in your hands to form a ball. Place on the prepared cookie sheet. When all the balls have been formed, repeat with the other portions from the refrigerator or freezer to fill the sheet. When the sheet is filled, cover with plastic wrap and then aluminum foil and place in the freezer until the balls are very cold or soft-frozen. Repeat if necessary with additional pans to finish the nut butter mixture.
Using a double-boiler or placing a small saucepan in a slightly larger saucepan one-third filled with water, heat the water over low-medium heat. Melt the chocolate slowly in the smaller saucepan over the heated water. Stir in the canola oil when the chocolate has melted. Stir periodically to keep it evenly mixed and liquefied.
When the balls are soft-frozen, remove one tray from the freezer and pick up one ball at a time by inserting a toothpick into the middle of the ball. Gently swirl the ball through the melted chocolate, covering the ball, but leaving the top center (about one-third of the ball) uncovered by chocolate. Replace onto the wax paper-lined cookie sheet. Repeat with all the balls. When they are all dipped, recover with the plastic wrap and foil and replace in the freezer.
Serve cold, but not frozen. If these balls become warmer than room temperature, they will begin to sweat, so be sure to serve with toothpicks!
About Free for All Cooking
Many people following a gluten-free diet also have other food sensitivities to contend with, whether their own or a family member's. It's hard enough getting one meal on the table, let alone when one person has celiac disease, another is lactose-intolerant, and your child is allergic to peanuts. How can you satisfy everyone's needs without making separate dinners? Free for All Cooking is the answer. In the versatile cookbook, gluten-free cooking expert Jules Shepard offers uncompromisingly delicious gluten-free recipes that can also be made free of many major allergen ingredients - dairy, nuts, soy, eggs, and more - to fit your unique dietary requirements. Jules' comprehensive ingredient guide allows you to substitute with ease. Now you can enjoy all the recipes you love, while avoiding the foods that don't love you back. From breakfast to dessert, Free for All Cooking will have everyone in your family eating safely - and eating well.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
For each recipe, Jules recommends high quality, gluten-free ingredients such as Nielsen-Massey Vanillas. Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. All Nielsen-Massey products are certified Allergen-Free and certified Kosher and Gluten-Free. Nielsen-Massey Vanilla adds a flavor of sweetness to Jules' recipes such as Buckeyes and Pumpkin Cookies.
"Some companies change their ingredient formulas so often that I have to check to be sure they are gluten-free. One product I can always count on to be certified gluten-free is Nielsen-Massey Vanillas. It is one of my favorite brands for both purity of taste and it has been true to its ingredient formula," Shepard said.
Buckeyes
Courtesy of Free for All Cooking
Yield: 2 dozen Buckeyes
1 (16 ounce) jar creamy sunflower "nut" butter, soy "nut" butter, or use peanut butter if not making nut-free
8 tablespoons (½ cup) shortening
1 pound (1 box) confectioners' sugar
¼ cup Jules Gluten Free All Purpose Flour (recommended, or may use another high quality all purpose flour)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
10 ounces chocolate chips (dairy or nondairy, e.g., Sunspire or Enjoy Life)
1 tablespoon canola oil
Cream the nut butter and the shortening. If your shortening is refrigerated, bring it to room temperature before creaming. Beat together with the sugar, flour, and Pure Vanilla Extract; mix until light and fluffy (approximately 3-5 minutes).
Divide into four equal amounts and wrap each tightly in plastic wrap. Refrigerate or freeze until very cold.
Prepare a cookie sheet by lining it with wax paper.
Removing only one of the four portions, pinch off a tablespoon at a time of the nut butter mixture and roll gently in your hands to form a ball. Place on the prepared cookie sheet. When all the balls have been formed, repeat with the other portions from the refrigerator or freezer to fill the sheet. When the sheet is filled, cover with plastic wrap and then aluminum foil and place in the freezer until the balls are very cold or soft-frozen. Repeat if necessary with additional pans to finish the nut butter mixture.
Using a double-boiler or placing a small saucepan in a slightly larger saucepan one-third filled with water, heat the water over low-medium heat. Melt the chocolate slowly in the smaller saucepan over the heated water. Stir in the canola oil when the chocolate has melted. Stir periodically to keep it evenly mixed and liquefied.
When the balls are soft-frozen, remove one tray from the freezer and pick up one ball at a time by inserting a toothpick into the middle of the ball. Gently swirl the ball through the melted chocolate, covering the ball, but leaving the top center (about one-third of the ball) uncovered by chocolate. Replace onto the wax paper-lined cookie sheet. Repeat with all the balls. When they are all dipped, recover with the plastic wrap and foil and replace in the freezer.
Serve cold, but not frozen. If these balls become warmer than room temperature, they will begin to sweat, so be sure to serve with toothpicks!
About Free for All Cooking
Many people following a gluten-free diet also have other food sensitivities to contend with, whether their own or a family member's. It's hard enough getting one meal on the table, let alone when one person has celiac disease, another is lactose-intolerant, and your child is allergic to peanuts. How can you satisfy everyone's needs without making separate dinners? Free for All Cooking is the answer. In the versatile cookbook, gluten-free cooking expert Jules Shepard offers uncompromisingly delicious gluten-free recipes that can also be made free of many major allergen ingredients - dairy, nuts, soy, eggs, and more - to fit your unique dietary requirements. Jules' comprehensive ingredient guide allows you to substitute with ease. Now you can enjoy all the recipes you love, while avoiding the foods that don't love you back. From breakfast to dessert, Free for All Cooking will have everyone in your family eating safely - and eating well.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Friday, February 18, 2011
CoverMate Food Covers
The best part of the warmer weather is the outdoor cooking, but insects or windy days can leave you with some unwanted additions to your food. CoverMate® Food Covers are perfect for keeping your food fresh, insect and debris free.
CoverMate® Food Covers Variety Pack (www.covermatecovers.com) solves numerous food storage, serving, and heating challenges. It contains four sizes that stretch-to-fit any size bowl, plate, platter, container or cup. The environmentally-friendly covers, which are made from heavy duty, clear FDA-compliant food-safe materials free of BPA, PVC and latex, can be reused as they are dishwasher safe.
CoverMate Food Covers (SRP $3.95) can be found at national and local retailers such as Target or online at www.covermatecovers.com.
CoverMate® Food Covers Variety Pack (www.covermatecovers.com) solves numerous food storage, serving, and heating challenges. It contains four sizes that stretch-to-fit any size bowl, plate, platter, container or cup. The environmentally-friendly covers, which are made from heavy duty, clear FDA-compliant food-safe materials free of BPA, PVC and latex, can be reused as they are dishwasher safe.
CoverMate Food Covers (SRP $3.95) can be found at national and local retailers such as Target or online at www.covermatecovers.com.
Iceberg Vodka's St. Patrick's Day Martini
Irish “Lime”rick Martini
Want to celebrate St. Patrick’s Day but not a fan of green beer? You’re not alone! Here’s a tasty martini from Iceberg Vodka that will have you “liming” up for more.
Cut a lime into small wedges and toss them into a cocktail shaker.
Pour in four ounces of Iceberg Vodka, one and a half ounces of thawed limeade drink and one teaspoon of vanilla.
Cover it with ice and shake away. Strain the mixture into two glasses and toast St. Patrick with your Irish “Lime”rick Martini!
(Photo attached)
To make two drinks you need:
One lime
Four ounces of Iceberg Vodka
One and a half ounces of thawed frozen concentrate limeade
One teaspoon of vanilla
Want to celebrate St. Patrick’s Day but not a fan of green beer? You’re not alone! Here’s a tasty martini from Iceberg Vodka that will have you “liming” up for more.
Cut a lime into small wedges and toss them into a cocktail shaker.
Pour in four ounces of Iceberg Vodka, one and a half ounces of thawed limeade drink and one teaspoon of vanilla.
Cover it with ice and shake away. Strain the mixture into two glasses and toast St. Patrick with your Irish “Lime”rick Martini!
(Photo attached)
To make two drinks you need:
One lime
Four ounces of Iceberg Vodka
One and a half ounces of thawed frozen concentrate limeade
One teaspoon of vanilla
Innovative New Idea for Kitchen & Home
Everyone knows how difficult and messy it is when you are trying to hold a food baggie open, while trying to scrape leftovers into the bag. There just aren’t enough hands to do it all.
However, there is a new innovation created by a mother who understands the need for an extra set of hands, The Bagwell baggie rack. The Bagwell is simple to use and effective in helping out in the kitchen when an extra set of hands are needed. The four legged rack simply holds a storage bag open allowing you to use both hands to do other things. The Bagwell is also quick and easy to use. Just pop it open, fold back the cuff at the top of a baggie, spread the cuff over the arms of The Bagwell and you are ready to go.
The Bagwell works with one gallon sized plastic bags and is easy to care for and store. The rack simply folds flat and can be stored in a drawer or cupboard.
The Bagwell is made of very durable materials and is dishwasher safe. It acts as an extra helping hand, when you are in need of both of yours! There are many uses for The Bagwell, it doesn’t stop at food. This exciting idea will become a very useful tool in any home. Check it out at www.thebagwell.com.
However, there is a new innovation created by a mother who understands the need for an extra set of hands, The Bagwell baggie rack. The Bagwell is simple to use and effective in helping out in the kitchen when an extra set of hands are needed. The four legged rack simply holds a storage bag open allowing you to use both hands to do other things. The Bagwell is also quick and easy to use. Just pop it open, fold back the cuff at the top of a baggie, spread the cuff over the arms of The Bagwell and you are ready to go.
The Bagwell works with one gallon sized plastic bags and is easy to care for and store. The rack simply folds flat and can be stored in a drawer or cupboard.
The Bagwell is made of very durable materials and is dishwasher safe. It acts as an extra helping hand, when you are in need of both of yours! There are many uses for The Bagwell, it doesn’t stop at food. This exciting idea will become a very useful tool in any home. Check it out at www.thebagwell.com.
Thursday, February 17, 2011
Add Some Passion To Your Party With Latin-Inspired Cocktails From Exclusiv Vodka
Add some passion to your parties with some new, Latin American flavored drink recipes from the mixologists at Exclusiv Vodka. These alternatives to your typical party cocktails are sure to heat things up. Perfectly timed with the arrival of Spring, these tasty recipes will add zip to any gathering. Whether you are having a fancy cocktail party, or your first backyard barbeque of the season, liven things up while mixin’ tasty drinks!
Exclusiv Passion
2 oz. Exclusiv Vodka
1 oz. Alize Passion Red Liquor
1 oz. Mango Puree
1 oz. Fresh Sour mix
3 Lemons
1 Mango Slice
Combine first four ingredients in a shaker. Strain into martini glass. Squeeze 3 lemons. Garnish with mango slice.
Exclusiv Latin Summer
1 oz. Ginger infused Exclusiv Vodka
1/2 oz. Cointreau
2 oz. cranberry juice
Shake all liquid ingredients with ice and strain into a martini glass.
Exclusiv Sangria
1 750 ml. bottle dry white wine
12 oz. Exclusiv Citrus Vodka
4 oz. Grand Marnier
4 oz. Orange Juice
4 oz. White Grape Juice
4 oz. Pomegranate Juice
4 oz. Fresh Lemon Juice
2 oz. Simple Syrup
This is a classic Spanish cocktail. Combine 3 parts Exclusiv vodka with 1 part dry sherry, stir over ice, then strain into a chilled martini glass. Garnish with a twist of lemon or a pimiento-stuffed Spanish olive. This recipe makes 1 serving.
About Exclusiv Vodca
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodka is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as,”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodka is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
Recipe created by Daniel Seelbinder for Exclusiv Vodka. Visit Exclusiv Vodka online at www.exclusiv-vodka.com or on Facebook at www.facebook.com/ExclusivVodka.
Exclusiv Passion
2 oz. Exclusiv Vodka
1 oz. Alize Passion Red Liquor
1 oz. Mango Puree
1 oz. Fresh Sour mix
3 Lemons
1 Mango Slice
Combine first four ingredients in a shaker. Strain into martini glass. Squeeze 3 lemons. Garnish with mango slice.
Exclusiv Latin Summer
1 oz. Ginger infused Exclusiv Vodka
1/2 oz. Cointreau
2 oz. cranberry juice
Shake all liquid ingredients with ice and strain into a martini glass.
Exclusiv Sangria
1 750 ml. bottle dry white wine
12 oz. Exclusiv Citrus Vodka
4 oz. Grand Marnier
4 oz. Orange Juice
4 oz. White Grape Juice
4 oz. Pomegranate Juice
4 oz. Fresh Lemon Juice
2 oz. Simple Syrup
This is a classic Spanish cocktail. Combine 3 parts Exclusiv vodka with 1 part dry sherry, stir over ice, then strain into a chilled martini glass. Garnish with a twist of lemon or a pimiento-stuffed Spanish olive. This recipe makes 1 serving.
About Exclusiv Vodca
From the gentle rolling wheat fields of Moldova, near the shores of the Black Sea, comes an escape reminiscent of icy mountain tops and crystal clear streams. What was once only for royalty and members of high society can now also be exclusively yours.
With its Russian heritage gifting the highest standards for the production of vodka, Exclusiv Vodka is truly a world-class vodka. This luxurious tasting spirit is made with only the highest quality winter wheat and the finest distilling process, giving it a sweeter, more polished taste without polishing techniques, just like the members of high society preferred over the course of history.
Described as,”Clear. Subtle, creamy mocha aromas and flavors with hints of dried cherries and spice and a long, delicate cream and powdered sugar fade. Very smooth, tasty, and appealing,” it’s an expensive taste without the expensive price. Exclusiv Vodka is affordably priced at $20 for 1.75 liters - perfect for consumers who value quality and taste, and their wallet.
Recipe created by Daniel Seelbinder for Exclusiv Vodka. Visit Exclusiv Vodka online at www.exclusiv-vodka.com or on Facebook at www.facebook.com/ExclusivVodka.
Welcome Books Presents Two NEW Exceptional Cookbooks for Fall 2011
Lucy Lean former editor of edible LA, and Marissa Guggiana, author of last fall’s best selling Primal Cuts, have each traveled America this last year… interviewing, writing, photographing, and collecting recipes for what will become two of the most exciting food books in the fall…very local, very sustainable, very delicious.
MADE IN AMERICA: Our Best Chefs Reinvent Comfort Food
Lean delved through thousands of turn-of-the-20th century cookbooks to define the 100 traditional recipes that best represent America’s culinary legacy, and then challenged today’s master chefs to deconstruct and rebuild them in entirely original ways: Charlie Palmer’s Baked Beans, Alain Ducasse’s French Onion Soup, Mario Batali’s Pappardelle Bolognese, Nancy Silverton’s "Good" Bread, John Besh’s Banana Rum Cake, Tom Colicchio’s Chicken Noodle Soup, Bobby Flay’s Hamburgers, Daniel Boulud’s Red Wine Braised Short Ribs, Lidia Bastianich’s Lasagna …
Made in America showcases our favorite dishes as conceived by our finest chefs.
288 pages, 8 x 10, hardcover, $40.00 ($45.00 CAN),
100 chefs, 150 full color photographs,
ISBN: 978-1-59962-101-2.
On sale: 10/4/11
OFF THE MENU: Staff Meals from America’s Top Restaurants
Guggiana turned her attention to the best-kept secret of the restaurant world: what the staff eats for dinner! Off the Menu is an evocative, intimate portrayal of the most remarkable, mouthwatering , multi-cultural and budget conscious of these family meals —from Paul Liebrandt’s Lamb Shepherd’s Pie and Christian Caiazzo’s Pork Chile Verde to Zingerman’s Beer and Cheddar Soup and Aquavit’s Swedish Veal Stew—and translated them for the home cook. We are given access to the stories behind these meals and they are accompanied by wine recommendations and fascinating and revealing “Escoffier” Q&A's with each of the chefs.
288 pages, 9 x 9, Hardcover, $40.00 ($45.00 CAN),
60 chefs, 60 restaurants, 100 full color photographs,
ISBN: 978-1-59962-102-9.
On sale: 10/11/11
Welcome Books—a small, independent publishing house in New York (distributed by Random House) put its toe in the world of food publishing in 2008, with the publication of American Farmer, photographed by Paul Mobley with interviews by Katrina Fried. In 2009, Douglas Gayeton’s utterly seminal Slow: Life in a Tuscan Town was launched through the forces of dozens of great Italian restaurants across the United States. In 2010, Marissa Guggiana’s Primal Cuts: Cooking with America’s Best Butchers and the elegant and authentic Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica Theroux were selected by reviewers, retailers and customers as two of the best books celebrating local and sustainable food.
MADE IN AMERICA: Our Best Chefs Reinvent Comfort Food
Lean delved through thousands of turn-of-the-20th century cookbooks to define the 100 traditional recipes that best represent America’s culinary legacy, and then challenged today’s master chefs to deconstruct and rebuild them in entirely original ways: Charlie Palmer’s Baked Beans, Alain Ducasse’s French Onion Soup, Mario Batali’s Pappardelle Bolognese, Nancy Silverton’s "Good" Bread, John Besh’s Banana Rum Cake, Tom Colicchio’s Chicken Noodle Soup, Bobby Flay’s Hamburgers, Daniel Boulud’s Red Wine Braised Short Ribs, Lidia Bastianich’s Lasagna …
Made in America showcases our favorite dishes as conceived by our finest chefs.
288 pages, 8 x 10, hardcover, $40.00 ($45.00 CAN),
100 chefs, 150 full color photographs,
ISBN: 978-1-59962-101-2.
On sale: 10/4/11
OFF THE MENU: Staff Meals from America’s Top Restaurants
Guggiana turned her attention to the best-kept secret of the restaurant world: what the staff eats for dinner! Off the Menu is an evocative, intimate portrayal of the most remarkable, mouthwatering , multi-cultural and budget conscious of these family meals —from Paul Liebrandt’s Lamb Shepherd’s Pie and Christian Caiazzo’s Pork Chile Verde to Zingerman’s Beer and Cheddar Soup and Aquavit’s Swedish Veal Stew—and translated them for the home cook. We are given access to the stories behind these meals and they are accompanied by wine recommendations and fascinating and revealing “Escoffier” Q&A's with each of the chefs.
288 pages, 9 x 9, Hardcover, $40.00 ($45.00 CAN),
60 chefs, 60 restaurants, 100 full color photographs,
ISBN: 978-1-59962-102-9.
On sale: 10/11/11
Welcome Books—a small, independent publishing house in New York (distributed by Random House) put its toe in the world of food publishing in 2008, with the publication of American Farmer, photographed by Paul Mobley with interviews by Katrina Fried. In 2009, Douglas Gayeton’s utterly seminal Slow: Life in a Tuscan Town was launched through the forces of dozens of great Italian restaurants across the United States. In 2010, Marissa Guggiana’s Primal Cuts: Cooking with America’s Best Butchers and the elegant and authentic Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica Theroux were selected by reviewers, retailers and customers as two of the best books celebrating local and sustainable food.
Bai5 Congo Pear is a New Low-Calorie, Antioxidant-Rich Drink Fueled by Coffeefruit
Bai Brands (www.drinkbai.com) has added Bai5 Congo Pear to its award-winning line of low-calorie, antioxidant-rich drinks. Bai natural beverages offer bold fruit flavors infused with one of nature's most powerful, yet unfamiliar, sources of antioxidants: the fruit of the coffee bean. Bai is the first functional drink brand on the market based solely on the coffee “superfruit.”
Congo Pear is one of four varieties of Bai5, a product line that contains only 5 calories per serving due to the use of the organic sweetener Stevia. Bai5 drinks such as the new Congo Pear are a delicious and natural alternative to traditional "diet" drinks made with artificial sweeteners. "With Congo Pear, we are providing another exciting option for consumers who want to fortify their healthy lifestyles with a low-calorie, energy-boosting beverage that tastes great and is easy to enjoy on the go," said Ben Weiss, founder and President of Bai Brands.
Blending fruit flavors with the spirit of the world's premier coffee-growing regions, Bai beverages offer a significantly more potent concentration of antioxidants than comparable drinks made with commonly found superfruit ingredients such as acai and pomegranate. Congo Pear is also a healthy alternative to high-sugar, over-caffeinated products. Unlike what is found in most energy drinks, Bai contains 70 mg of natural caffeine, similar to a strong cup of brewed tea, which is derived from coffeefruit and white tea extract. To learn more about coffeefruit, visit www.secretsuperfruit.com.
“Coffeefruit, which has long been overlooked and discarded during the coffee harvesting process, is ripe with antioxidants,” added Weiss. Based on a scoring method used by the U.S. Department of Agriculture to measure the antioxidant power of foods and beverages (Oxygen Radical Absorbance Capacity - ORAC), the coffeefruit extract in Bai drinks provides more than 40 times the benefit of acai per gram and more than 50 times the benefit of pomegranate.
Bai won the Best New Functional Drink and Best New Beverage Ingredient awards at the InterBev 2010 Beverage Innovation Awards. Congo Pear joins three other flavors in the Bai5 line: Costa Rica Clementine, Sumatra Dragonfruit and Panama Peach. The original line of Bai beverages launched in August 2009 includes: Tanzania Strawberry; Mango Kauai; Jamaica Blue Berry; and Kenya Peach. The SRP for a 16-ounce bottle of Congo Pear is $1.99 – $2.29, and Bai beverages are available through an expanding network of retailers and distributors in the Northeast, the West Coast and the Midwest. For more information, visit the Bai website and the "Getting Bai" blog at http://www.gettingbai.com.
Congo Pear is one of four varieties of Bai5, a product line that contains only 5 calories per serving due to the use of the organic sweetener Stevia. Bai5 drinks such as the new Congo Pear are a delicious and natural alternative to traditional "diet" drinks made with artificial sweeteners. "With Congo Pear, we are providing another exciting option for consumers who want to fortify their healthy lifestyles with a low-calorie, energy-boosting beverage that tastes great and is easy to enjoy on the go," said Ben Weiss, founder and President of Bai Brands.
Blending fruit flavors with the spirit of the world's premier coffee-growing regions, Bai beverages offer a significantly more potent concentration of antioxidants than comparable drinks made with commonly found superfruit ingredients such as acai and pomegranate. Congo Pear is also a healthy alternative to high-sugar, over-caffeinated products. Unlike what is found in most energy drinks, Bai contains 70 mg of natural caffeine, similar to a strong cup of brewed tea, which is derived from coffeefruit and white tea extract. To learn more about coffeefruit, visit www.secretsuperfruit.com.
“Coffeefruit, which has long been overlooked and discarded during the coffee harvesting process, is ripe with antioxidants,” added Weiss. Based on a scoring method used by the U.S. Department of Agriculture to measure the antioxidant power of foods and beverages (Oxygen Radical Absorbance Capacity - ORAC), the coffeefruit extract in Bai drinks provides more than 40 times the benefit of acai per gram and more than 50 times the benefit of pomegranate.
Bai won the Best New Functional Drink and Best New Beverage Ingredient awards at the InterBev 2010 Beverage Innovation Awards. Congo Pear joins three other flavors in the Bai5 line: Costa Rica Clementine, Sumatra Dragonfruit and Panama Peach. The original line of Bai beverages launched in August 2009 includes: Tanzania Strawberry; Mango Kauai; Jamaica Blue Berry; and Kenya Peach. The SRP for a 16-ounce bottle of Congo Pear is $1.99 – $2.29, and Bai beverages are available through an expanding network of retailers and distributors in the Northeast, the West Coast and the Midwest. For more information, visit the Bai website and the "Getting Bai" blog at http://www.gettingbai.com.
Wednesday, February 16, 2011
Create fresh and easy meals any night of the week with "Simply Zov"
Every home-cook hopes to create fresh and inspiring dishes for every meal. But what most of us lack is time. With Zov Karamardian’s new book, the tempting world of garden-fresh cooking is easier than ever without spending hours in the kitchen. As a follow up to her best-selling cookbook, Zov: Recipes and Memories from the Heart, the acclaimed chef and restaurateur has published SIMPLY ZOV: RUSTIC CLASSICS WITH A MEDITERRANEAN TWIST (Zov’s Publishing; January 2011; $39.00/hardcover; ISBN: 978-0-9759558-2-6). Offering a simple and easy approach to cooking, Simply Zov provides clean and satisfying meals for busy people.
“I wanted this cookbook to be perfect for someone who is busy with the family and on a budget, but want to use farm-fresh ingredients in their cooking,” Zov explains. “My recipes are easy and cost-effective; most of them can be prepared ahead of time, while introducing home cooks to new flavors.”
While the base ingredients in Zov’s recipes are items most home cooks already have in their pantry, Zov aims to introduce cooks to some new flavors and ingredients. “My pantry is never without some of my favorite herbs and spices, such as harissa, allspice, cayenne pepper, red pepper paste, garlic and ginger. But I never miss a chance to search through the spice isle at the supermarket because I never know what I may find. It is my hope that home cooks will feel that same sense of adventure when preparing recipes from the book.” Simply Zov combines the flavors and spices of Zov’s Mediterranean heritage with more traditional American fare.
Whether an experience chef or novice, Simply Zov will help anyone create fresh and delicious, affordable meals. Some of the recipes, each beautifully illustrated with full color photos, found in the book include:
- Leeks and Goat Cheese
- Ultimate Risotto with Fresh Peas
- Koufta
- Tuscan Eggplant Parmesan
- Spicy Pomegranate-Glazed Chicken Wings
- Spicy Ground Meat Kebabs
- Beef Brochettes with Garlic-Thyme Marinade
- Grilled Ginger-Lime Chicken Thighs with Harissa
- Seared Ahi with Edamame
- Zov’s Silky Macaroni and Cheese
- Simple Poached Pears
- Quince Coffee Cake
- Jewel Jam Cookies
Zov’s earliest memories are of her family seated around the dinner table sharing food, stories and love. All of her heartwarming recipes were created to bring that family togetherness to dinner tables everywhere. The easy-to-follow recipes have Zov’s “do-ahead” tips and kitchen notes for alternative ideas. This unique collection runs the gamut from breakfast to desserts; unique chicken, fish and beef entrées, to remarkable appetizers, soups and salads.
Simply Zov will take home-cooks on a journey where new and exciting culinary adventure awaits.
ABOUT THE AUTHOR
Throughout her 24 years in the restaurant business, Zov Karamardian has been lauded by some of the most prestigious culinary organizations in the country, including the James Beard Foundation and the International Association of Culinary Professionals. Zov burst onto the food scene in 1987 when she opened her first restaurant, Zov’s Bistro in Tustin, CA. Its phenomenal success launched the culinary career of a woman Julia Child called “a friend and colleague.” Zov considers herself a teacher, like her friend and mentor, Julia Child, from whom she learned much of her craft. She often hosts cooking classes at her restaurant and invites renowned chefs to share their knowledge. Guest chefs have included Emeril Lagasse, Jacques Pépin, Anne Burrell, and Julia Child. Zov loves to travel the world finding new spices, herbs and recipes to share with her fans. She has devoted much of her time and resources to causes she believes in. The State of California named her Chef of the Year and the American Diabetes Association named her Woman of Valor. Zov has been featured in numerous newspapers and magazines across the United States and is a frequent guest on radio talk shows and television sharing her love of food. Her first bistro has blossomed into restaurants in Newport Beach, Irvine, and in 2012, Zov’s Bistro will be opening in two terminals of John Wayne International Airport in Orange County, California. For more information on Zov, go to www.ZovsBistro.com.
____________
Grilled Eggplant, Olive and Tomato Bruschetta
Serves 8 (makes 16)
This is one of those great stand-by appetizers for a summer barbecue that you can pull together quickly when company drops in. You will likely have most of the ingredients, and the flavors can be tailored to suit your taste. Try it with roasted red or yellow peppers, add sundried tomatoes for extra flavor or grill the bread, instead of baking it, for another layer of smokiness. The eggplant-tomato topping is also delicious spooned over grilled meats.
1 medium eggplant, cut into 1/2-inch-thick slices
6 tablespoons extra-virgin olive oil, divided
16 1/2-inch-thick diagonal slices baguette
2 plum tomatoes, seeded and diced
1/2 cup kalamata olives, pitted and diced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons drained capers
2 tablespoons finely chopped shallots
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
Flat-leaf parsley sprigs, for garnish
Prepare the barbecue for medium-high heat. Brush the eggplant slices with 2 tablespoons of olive oil and grill the eggplant slices until tender and charred on both sides with grill marks, about 12 minutes. Set aside until cooled slightly. Coarsely chop the grilled eggplant and set aside.
Meanwhile, preheat the oven to 400°F. Spoon 2 tablespoons of the olive oil onto a baking sheet and dip both sides of the bread slices in the oil to coat lightly. Arrange the bread slices in a single layer on the baking sheet and bake until golden brown and crisp, about 12 minutes.
Do-Ahead Tip: The toasts can be made 2 days ahead; store in an airtight container at room temperature. The eggplant can be grilled and chopped 1 day ahead; refrigerate in an airtight container. Allow the eggplant to come to room temperature before using.
Toss the eggplant pieces, tomatoes, olives, basil, cilantro, capers, shallots, lemon juice, 3/4 teaspoon of salt, pepper and remaining 2 tablespoons of olive oil in a medium bowl. Season the mixture to taste with salt. You will have about 3 1/2 cups of the eggplant mixture. Divide the mixture evenly among the toasts and sprinkle with Parmesan. Garnish with parsley sprigs and serve.
Zov’s Kitchen Note:Most of the ingredients can be prepared ahead, just make sure not to mix them together until you’re ready to serve. The herbs and tomatoes should be freshly chopped as oxidation alters the taste. Use any leftover mixture on grilled fish or chicken.
___________
Spicy Grilled Salmon with Fresh Herbs and Ginger
Serves 6
The dining scene is changing as more people travel around the world seeking out new tastes and culinary adventures. Here is a delicious example of the complex, aromatic flavors found in authentic Asian cooking, as it represents the five basic tastes: sweet, sour, salty, pungent and bitter. It sounds intimidating, but it’s not. This dish can be prepared in less than half an hour. In fact, it’s a great last minute recipe for casual get-togethers with family and friends.
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh mint
5 tablespoons soy sauce
1/4 cup fresh lime juice
1/4 cup minced peeled fresh ginger
1/4 cup Thai sweet chili sauce
2 tablespoons water
1-1/2 tablespoons minced garlic
1 tablespoon balsamic vinegar
2 Thai red chiles, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
6 (6-ounce) skinless salmon fillets
1 lemon, cut into 6 wedges
6 radishes, thinly sliced
2 tablespoons chopped fresh chives
Preheat the barbecue (high heat). Stir the cilantro, mint, soy sauce, lime juice, ginger, chili sauce, water, garlic, vinegar, Thai chilies, black pepper and salt in a medium bowl to blend.
Place the salmon fillets in a 13x9x2-inch dish. Spoon 6 tablespoons of the sauce over the salmon and let stand 5 minutes. Turn the salmon over and spoon 5 tablespoons of the remaining sauce over the salmon; let stand 5 minutes. Reserve the remaining sauce to serve with the salmon.
Brush the grill rack with oil to keep the salmon from sticking. Grill the salmon until char marks form on the bottom, about 4 minutes. Using a wide spatula, turn the fillets over and grill until the salmon is still pink in the center, about 4 minutes. The salmon will continue to cook as it sits. Let rest 5 minutes before serving.
Transfer the salmon fillets to a platter or individual plates. Garnish with lemon wedges, radishes and chives. Serve the reserved sauce alongside.
Zov’s Kitchen Note:This versatile sauce goes with a variety of dishes, and also works well as a dip. I love using it as a basting sauce for flank steak, rib-eye or any type of protein that requires Asian flare. You can also use it on chicken and other type of meaty fish.
___________
Quince Coffee Cake
Serves 6 to 8
This is everything coffee cake should be: moist, tender and buttery. Quince jam adds brightness.
2 teaspoons vegetable oil
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
4 large egg yolks
1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon vanilla extract
2 teaspoons distilled white vinegar
1 teaspoon baking soda
2 -1/2 cups all-purpose flour
2/3 cup quince jam, stirred to loosen
Powdered sugar, for dusting
Preheat the oven to 350°F. Lightly oil a 9-inch square baking pan.
Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, about 3 minutes. Add the yolks one at a time, beating well after each addition. Beat in the salt.
In a medium bowl, mix the yogurt and vanilla. In a small bowl, stir the vinegar and baking soda (the mixture will bubble and foam). Stir the vinegar mixture into the yogurt mixture (this mixture will bubble too).
Beat the flour into the butter mixture alternately with the yogurt mixture, beginning and ending with the flour and scraping down the sides of the bowl. The batter will be semi soft.
Transfer the batter to the prepared baking pan. Spoon the jam atop the batter in five mounds, spacing evenly apart. Using a knife or skewer, swirl the jam decoratively through the batter. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out with some crumbs attached.
Transfer the pan to a rack and cool the cake to room temperature. Sift the powder sugar over the cake. Cut the cake into squares and serve.
Zov’s kitchen Note: Sour cream can stand in for yogurt. If you don’t have time to make your own quince jam, use store-bought apricot or strawberry preserves instead.
When adding the vinegar and baking soda to the yogurt, the mixture will bubble and rise. This is the leavening part of the recipe. Anytime you use vinegar in dough, it always softens the mixture.
“I wanted this cookbook to be perfect for someone who is busy with the family and on a budget, but want to use farm-fresh ingredients in their cooking,” Zov explains. “My recipes are easy and cost-effective; most of them can be prepared ahead of time, while introducing home cooks to new flavors.”
While the base ingredients in Zov’s recipes are items most home cooks already have in their pantry, Zov aims to introduce cooks to some new flavors and ingredients. “My pantry is never without some of my favorite herbs and spices, such as harissa, allspice, cayenne pepper, red pepper paste, garlic and ginger. But I never miss a chance to search through the spice isle at the supermarket because I never know what I may find. It is my hope that home cooks will feel that same sense of adventure when preparing recipes from the book.” Simply Zov combines the flavors and spices of Zov’s Mediterranean heritage with more traditional American fare.
Whether an experience chef or novice, Simply Zov will help anyone create fresh and delicious, affordable meals. Some of the recipes, each beautifully illustrated with full color photos, found in the book include:
- Leeks and Goat Cheese
- Ultimate Risotto with Fresh Peas
- Koufta
- Tuscan Eggplant Parmesan
- Spicy Pomegranate-Glazed Chicken Wings
- Spicy Ground Meat Kebabs
- Beef Brochettes with Garlic-Thyme Marinade
- Grilled Ginger-Lime Chicken Thighs with Harissa
- Seared Ahi with Edamame
- Zov’s Silky Macaroni and Cheese
- Simple Poached Pears
- Quince Coffee Cake
- Jewel Jam Cookies
Zov’s earliest memories are of her family seated around the dinner table sharing food, stories and love. All of her heartwarming recipes were created to bring that family togetherness to dinner tables everywhere. The easy-to-follow recipes have Zov’s “do-ahead” tips and kitchen notes for alternative ideas. This unique collection runs the gamut from breakfast to desserts; unique chicken, fish and beef entrées, to remarkable appetizers, soups and salads.
Simply Zov will take home-cooks on a journey where new and exciting culinary adventure awaits.
ABOUT THE AUTHOR
Throughout her 24 years in the restaurant business, Zov Karamardian has been lauded by some of the most prestigious culinary organizations in the country, including the James Beard Foundation and the International Association of Culinary Professionals. Zov burst onto the food scene in 1987 when she opened her first restaurant, Zov’s Bistro in Tustin, CA. Its phenomenal success launched the culinary career of a woman Julia Child called “a friend and colleague.” Zov considers herself a teacher, like her friend and mentor, Julia Child, from whom she learned much of her craft. She often hosts cooking classes at her restaurant and invites renowned chefs to share their knowledge. Guest chefs have included Emeril Lagasse, Jacques Pépin, Anne Burrell, and Julia Child. Zov loves to travel the world finding new spices, herbs and recipes to share with her fans. She has devoted much of her time and resources to causes she believes in. The State of California named her Chef of the Year and the American Diabetes Association named her Woman of Valor. Zov has been featured in numerous newspapers and magazines across the United States and is a frequent guest on radio talk shows and television sharing her love of food. Her first bistro has blossomed into restaurants in Newport Beach, Irvine, and in 2012, Zov’s Bistro will be opening in two terminals of John Wayne International Airport in Orange County, California. For more information on Zov, go to www.ZovsBistro.com.
____________
Grilled Eggplant, Olive and Tomato Bruschetta
Serves 8 (makes 16)
This is one of those great stand-by appetizers for a summer barbecue that you can pull together quickly when company drops in. You will likely have most of the ingredients, and the flavors can be tailored to suit your taste. Try it with roasted red or yellow peppers, add sundried tomatoes for extra flavor or grill the bread, instead of baking it, for another layer of smokiness. The eggplant-tomato topping is also delicious spooned over grilled meats.
1 medium eggplant, cut into 1/2-inch-thick slices
6 tablespoons extra-virgin olive oil, divided
16 1/2-inch-thick diagonal slices baguette
2 plum tomatoes, seeded and diced
1/2 cup kalamata olives, pitted and diced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons drained capers
2 tablespoons finely chopped shallots
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
Flat-leaf parsley sprigs, for garnish
Prepare the barbecue for medium-high heat. Brush the eggplant slices with 2 tablespoons of olive oil and grill the eggplant slices until tender and charred on both sides with grill marks, about 12 minutes. Set aside until cooled slightly. Coarsely chop the grilled eggplant and set aside.
Meanwhile, preheat the oven to 400°F. Spoon 2 tablespoons of the olive oil onto a baking sheet and dip both sides of the bread slices in the oil to coat lightly. Arrange the bread slices in a single layer on the baking sheet and bake until golden brown and crisp, about 12 minutes.
Do-Ahead Tip: The toasts can be made 2 days ahead; store in an airtight container at room temperature. The eggplant can be grilled and chopped 1 day ahead; refrigerate in an airtight container. Allow the eggplant to come to room temperature before using.
Toss the eggplant pieces, tomatoes, olives, basil, cilantro, capers, shallots, lemon juice, 3/4 teaspoon of salt, pepper and remaining 2 tablespoons of olive oil in a medium bowl. Season the mixture to taste with salt. You will have about 3 1/2 cups of the eggplant mixture. Divide the mixture evenly among the toasts and sprinkle with Parmesan. Garnish with parsley sprigs and serve.
Zov’s Kitchen Note:Most of the ingredients can be prepared ahead, just make sure not to mix them together until you’re ready to serve. The herbs and tomatoes should be freshly chopped as oxidation alters the taste. Use any leftover mixture on grilled fish or chicken.
___________
Spicy Grilled Salmon with Fresh Herbs and Ginger
Serves 6
The dining scene is changing as more people travel around the world seeking out new tastes and culinary adventures. Here is a delicious example of the complex, aromatic flavors found in authentic Asian cooking, as it represents the five basic tastes: sweet, sour, salty, pungent and bitter. It sounds intimidating, but it’s not. This dish can be prepared in less than half an hour. In fact, it’s a great last minute recipe for casual get-togethers with family and friends.
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh mint
5 tablespoons soy sauce
1/4 cup fresh lime juice
1/4 cup minced peeled fresh ginger
1/4 cup Thai sweet chili sauce
2 tablespoons water
1-1/2 tablespoons minced garlic
1 tablespoon balsamic vinegar
2 Thai red chiles, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
6 (6-ounce) skinless salmon fillets
1 lemon, cut into 6 wedges
6 radishes, thinly sliced
2 tablespoons chopped fresh chives
Preheat the barbecue (high heat). Stir the cilantro, mint, soy sauce, lime juice, ginger, chili sauce, water, garlic, vinegar, Thai chilies, black pepper and salt in a medium bowl to blend.
Place the salmon fillets in a 13x9x2-inch dish. Spoon 6 tablespoons of the sauce over the salmon and let stand 5 minutes. Turn the salmon over and spoon 5 tablespoons of the remaining sauce over the salmon; let stand 5 minutes. Reserve the remaining sauce to serve with the salmon.
Brush the grill rack with oil to keep the salmon from sticking. Grill the salmon until char marks form on the bottom, about 4 minutes. Using a wide spatula, turn the fillets over and grill until the salmon is still pink in the center, about 4 minutes. The salmon will continue to cook as it sits. Let rest 5 minutes before serving.
Transfer the salmon fillets to a platter or individual plates. Garnish with lemon wedges, radishes and chives. Serve the reserved sauce alongside.
Zov’s Kitchen Note:This versatile sauce goes with a variety of dishes, and also works well as a dip. I love using it as a basting sauce for flank steak, rib-eye or any type of protein that requires Asian flare. You can also use it on chicken and other type of meaty fish.
___________
Quince Coffee Cake
Serves 6 to 8
This is everything coffee cake should be: moist, tender and buttery. Quince jam adds brightness.
2 teaspoons vegetable oil
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
4 large egg yolks
1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon vanilla extract
2 teaspoons distilled white vinegar
1 teaspoon baking soda
2 -1/2 cups all-purpose flour
2/3 cup quince jam, stirred to loosen
Powdered sugar, for dusting
Preheat the oven to 350°F. Lightly oil a 9-inch square baking pan.
Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, about 3 minutes. Add the yolks one at a time, beating well after each addition. Beat in the salt.
In a medium bowl, mix the yogurt and vanilla. In a small bowl, stir the vinegar and baking soda (the mixture will bubble and foam). Stir the vinegar mixture into the yogurt mixture (this mixture will bubble too).
Beat the flour into the butter mixture alternately with the yogurt mixture, beginning and ending with the flour and scraping down the sides of the bowl. The batter will be semi soft.
Transfer the batter to the prepared baking pan. Spoon the jam atop the batter in five mounds, spacing evenly apart. Using a knife or skewer, swirl the jam decoratively through the batter. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out with some crumbs attached.
Transfer the pan to a rack and cool the cake to room temperature. Sift the powder sugar over the cake. Cut the cake into squares and serve.
Zov’s kitchen Note: Sour cream can stand in for yogurt. If you don’t have time to make your own quince jam, use store-bought apricot or strawberry preserves instead.
When adding the vinegar and baking soda to the yogurt, the mixture will bubble and rise. This is the leavening part of the recipe. Anytime you use vinegar in dough, it always softens the mixture.
Free Buttermilk Pancakes on March 1 at IHOP
WHAT: In celebration of National Pancake Day, IHOP restaurants nationwide will offer each guest a free short stack of buttermilk pancakes in an effort to raise awareness and funds for Children’s Miracle Network Hospitals.
This year, IHOP is hoping to stack up more donations than ever before, with a goal to raise $2.3 million, for a total of more than $7.65 million six years with its National Pancake Day fundraising effort. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
WHY: For every delicious short stack of buttermilk pancakes served on National Pancake Day, IHOP guests are invited to make a donation to the Children’s Miracle Network. Donations made at IHOPs in the Cincinnati area will benefit the Children’s Miracle Network Hospitals’ programs at Cincinnati Children's Hospital Medical Center.
WHEN: TUESDAY, March 1, 2011, 7 a.m. – 10 p.m.
WHERE: Participating IHOP restaurants nationwide.
National Pancake Day Fun Facts:
· IHOP served four million free pancakes on National Pancake Day 2010 and pancake lovers donated more than $2.1 million to children’s charities, far exceeding the fundraising goal.
· All of the free pancakes served on National Pancake Day 2010 would have created a stack more than 31.5 miles high.
· Since the inception of National Pancake Day in 2006, IHOP has raised more than $5.35 million and given away more than 10.1 million pancakes to support charities in the communities in which it operates.
· National Pancake Day 2010 was IHOP’s largest one-day event in the company’s 52-year history.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of June 30, 2010, there were 1,476 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
This year, IHOP is hoping to stack up more donations than ever before, with a goal to raise $2.3 million, for a total of more than $7.65 million six years with its National Pancake Day fundraising effort. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
WHY: For every delicious short stack of buttermilk pancakes served on National Pancake Day, IHOP guests are invited to make a donation to the Children’s Miracle Network. Donations made at IHOPs in the Cincinnati area will benefit the Children’s Miracle Network Hospitals’ programs at Cincinnati Children's Hospital Medical Center.
WHEN: TUESDAY, March 1, 2011, 7 a.m. – 10 p.m.
WHERE: Participating IHOP restaurants nationwide.
National Pancake Day Fun Facts:
· IHOP served four million free pancakes on National Pancake Day 2010 and pancake lovers donated more than $2.1 million to children’s charities, far exceeding the fundraising goal.
· All of the free pancakes served on National Pancake Day 2010 would have created a stack more than 31.5 miles high.
· Since the inception of National Pancake Day in 2006, IHOP has raised more than $5.35 million and given away more than 10.1 million pancakes to support charities in the communities in which it operates.
· National Pancake Day 2010 was IHOP’s largest one-day event in the company’s 52-year history.
ABOUT IHOP
For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of June 30, 2010, there were 1,476 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).
OSEM USA, Largest Kosher Good Manufacturer in the World, Changes the Matzah Market
For most American Jews, selecting matzah for Passover was a pretty straight forward exercise. There were few choices and little to differentiate between the major brands.
That’s now beginning to change, as Osem USA, the U.S. subsidiary of Osem-Nestlé Israel, the largest kosher grocery food manufacturer in the world, has started to shake things up in a category that has long been about as exciting as, well, flour and water.
Matzah and Passover
The matzah season for American Jews is focused almost exclusively around Passover (which this year begins at sundown on April 18th). This is the time of the year when non-kosher keeping Jews typically make their one and only purchase of matzah – and they purchase plenty of it.. Osem USA, for example, sells 2 million tons of matzah annually to American consumers, more than any other Israeli company.
Matzah, or unleavened bread, is eaten by Jews worldwide to celebrate the holiday of Passover, as a remembrance of the Exodus from slavery in Egypt. The Israelites had no time to bake bread and so only took with them unleavened bread, which could be prepared quickly. As such, the Bible (beginning of Exodus) commands Jews to eat no leavened bread – bread baked with yeast or leavening agents (e.g. baking powder) – during the week of Passover.
Historically, until the 1980s, two domestic companies owned the matzah category in the U.S. This, however, began to change when Israeli companies began to offer a much more affordable product to American Jews – about half the domestic matzah’s price – even though they imported the flour from the U.S. to make the matzah in Israel and then exported it back to America.
“Most supermarkets would typically sell three or four brands, the domestic brands and one or two Israeli matzahs,” said Izzet Ozdogan, President of Osem USA. “It was a category that had little innovation and didn’t make either the supermarket nor the importer any money.”
Osem, a leading importer of kosher Israeli foods to the U.S., then decided to shake things up in the matzah category. Partnering with the Jewish National Fund (JNF), Osem USA began to differentiate itself in the matzah market by offering a one-of-a-kind offer to consumers: for every five-pound box of matzah sold, it would contribute $2 to the JNF to plant trees in Israel (up to $400,000 a year). Since beginning the program in 2006 – with Osem reaching the ceiling every year – it has donated more than $2,000,000 to the JNF, resulting in the planting of an estimated 400,000 trees in Israel.
“It’s a good deed to plant a tree in Israel,” said Ozdogan. “American Jews are supportive of good deeds and care deeply about the nation of Israel. We are very happy that consumers overwhelmingly supported our program, which enabled us to plant over 400,000 trees in Israel.”
In addition, Osem USA broadened its matzah offerings to include a 5-lb whole wheat matzah bundle, at the same price and size of its regular matzah counterpart, even though the whole wheat product is 40% higher in cost. The decision to offer whole wheat was based on the increased popularity of whole wheat breads in America.
Osem USA also added a premium chocolate coated matzah (plain, orange or raspberry flavored), rye, egg, egg & onion, and others.
The company soon made other changes to set its matzah apart. Two years ago, in contrast to the often plain packaging of its competitors, the company commissioned two talented young Israeli artists to illustrate important events in the Haggadah (the Passover prayer book) on the boxes of the different matzah products. There are presently 13 different renderings on the boxes of its various varieties of matzah depicting among other scenes the Red Sea crossing, the delivery of the 10 commandments, and the burning bush. Together with a quote from the Haggadah and short stories from Exodus, it makes for a great collectible for children and helps explain the event of the Exodus.
‘Freshness’ Pouch Offered
To add to the value, last year, the 5-lb matzah package started to include discount coupons for other Osem products. Beginning this year, a unique freshness pouch has been added to each 5-lb package, free of charge.
“After opening a box of matzah, it’s a problem to keep it fresh and air tight,” said Ozdogan. “The complimentary pouch that we now include solves that problem. Aside from buying a matzah box in a Judaica store, there is nothing else out there.”
As a result of these efforts, Osem USA has dramatically increased its market share of matzah in the U.S. Perhaps even more importantly, the growth in matzah sales has increased the company’s visibility and brought attention to its other products – like Bamba, a nutritional peanut butter snack that is the best-selling snack and the strongest children’s brand name in Israel; and Bissli, an almost equally iconic brand.
“Israeli matzah still sells for considerably less than domestic brands,” said Ozdogan, who came to America 21 years ago after working as Osem’s export manager in Israel. “Matzah brings people into stores during Passover and, as a result, has been well worth the effort strategically in helping make Osem and its line of products better known here.”
That’s now beginning to change, as Osem USA, the U.S. subsidiary of Osem-Nestlé Israel, the largest kosher grocery food manufacturer in the world, has started to shake things up in a category that has long been about as exciting as, well, flour and water.
Matzah and Passover
The matzah season for American Jews is focused almost exclusively around Passover (which this year begins at sundown on April 18th). This is the time of the year when non-kosher keeping Jews typically make their one and only purchase of matzah – and they purchase plenty of it.. Osem USA, for example, sells 2 million tons of matzah annually to American consumers, more than any other Israeli company.
Matzah, or unleavened bread, is eaten by Jews worldwide to celebrate the holiday of Passover, as a remembrance of the Exodus from slavery in Egypt. The Israelites had no time to bake bread and so only took with them unleavened bread, which could be prepared quickly. As such, the Bible (beginning of Exodus) commands Jews to eat no leavened bread – bread baked with yeast or leavening agents (e.g. baking powder) – during the week of Passover.
Historically, until the 1980s, two domestic companies owned the matzah category in the U.S. This, however, began to change when Israeli companies began to offer a much more affordable product to American Jews – about half the domestic matzah’s price – even though they imported the flour from the U.S. to make the matzah in Israel and then exported it back to America.
“Most supermarkets would typically sell three or four brands, the domestic brands and one or two Israeli matzahs,” said Izzet Ozdogan, President of Osem USA. “It was a category that had little innovation and didn’t make either the supermarket nor the importer any money.”
Osem, a leading importer of kosher Israeli foods to the U.S., then decided to shake things up in the matzah category. Partnering with the Jewish National Fund (JNF), Osem USA began to differentiate itself in the matzah market by offering a one-of-a-kind offer to consumers: for every five-pound box of matzah sold, it would contribute $2 to the JNF to plant trees in Israel (up to $400,000 a year). Since beginning the program in 2006 – with Osem reaching the ceiling every year – it has donated more than $2,000,000 to the JNF, resulting in the planting of an estimated 400,000 trees in Israel.
“It’s a good deed to plant a tree in Israel,” said Ozdogan. “American Jews are supportive of good deeds and care deeply about the nation of Israel. We are very happy that consumers overwhelmingly supported our program, which enabled us to plant over 400,000 trees in Israel.”
In addition, Osem USA broadened its matzah offerings to include a 5-lb whole wheat matzah bundle, at the same price and size of its regular matzah counterpart, even though the whole wheat product is 40% higher in cost. The decision to offer whole wheat was based on the increased popularity of whole wheat breads in America.
Osem USA also added a premium chocolate coated matzah (plain, orange or raspberry flavored), rye, egg, egg & onion, and others.
The company soon made other changes to set its matzah apart. Two years ago, in contrast to the often plain packaging of its competitors, the company commissioned two talented young Israeli artists to illustrate important events in the Haggadah (the Passover prayer book) on the boxes of the different matzah products. There are presently 13 different renderings on the boxes of its various varieties of matzah depicting among other scenes the Red Sea crossing, the delivery of the 10 commandments, and the burning bush. Together with a quote from the Haggadah and short stories from Exodus, it makes for a great collectible for children and helps explain the event of the Exodus.
‘Freshness’ Pouch Offered
To add to the value, last year, the 5-lb matzah package started to include discount coupons for other Osem products. Beginning this year, a unique freshness pouch has been added to each 5-lb package, free of charge.
“After opening a box of matzah, it’s a problem to keep it fresh and air tight,” said Ozdogan. “The complimentary pouch that we now include solves that problem. Aside from buying a matzah box in a Judaica store, there is nothing else out there.”
As a result of these efforts, Osem USA has dramatically increased its market share of matzah in the U.S. Perhaps even more importantly, the growth in matzah sales has increased the company’s visibility and brought attention to its other products – like Bamba, a nutritional peanut butter snack that is the best-selling snack and the strongest children’s brand name in Israel; and Bissli, an almost equally iconic brand.
“Israeli matzah still sells for considerably less than domestic brands,” said Ozdogan, who came to America 21 years ago after working as Osem’s export manager in Israel. “Matzah brings people into stores during Passover and, as a result, has been well worth the effort strategically in helping make Osem and its line of products better known here.”
Leinenkugel's Announces the Return of Summer Shandy
For those who could use a slice of summer after a brutal winter, the Jacob Leinenkugel Brewing Company, Chippewa Falls, Wis., announces the nationwide return of warm weather refresher, Summer Shandy. Leinenkugel’s was the first brewer to bottle a shandy-style brew in the U.S. and now offers Summer Shandy, available April through August, in cans, bottles and on draft.
When Summer Shandy – an adventurous blend of select malted wheat and barley, lemonade flavor and a hint of Wisconsin honey – went into hibernation last September fans raced to grab the last case. Since then, thousands of fans anxiously awaiting its return have inquired about making Summer Shandy, the 144-year-old brewer’s best-selling seasonal of all time, a year-round offering.
Initially introduced in the Upper Midwest in 2007, summertime adventurers, outdoor enthusiasts and beachgoers rejoiced when Leinenkugel’s introduced Summer Shandy in 12-ounce cans in April 2010, offering more ways to satisfy summertime thirst.
“There’s nothing like a cold Leinie’s Summer Shandy on a warm summer day. When we bottled our combination of high quality craft beer with tangy lemonade, we never imagined fans would respond so passionately,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company who noted that fans can share a virtual Shandy and countdown the seconds until the brew returns to shelves, thanks to a live Summer Shandy countdown clock at www.leinie.com.
The “shandy” (which is short for “shandygaff”) as it’s called in England and Germany, is typically a mixture of beer and soda or lemonade which has been enjoyed across Europe since the 17th century. Another variation of a shandy is the “radler” which is a German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler, when approximately 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he cleverly mixed the remaining beer with lemonade and claimed to have created the blend especially for the cyclists.
Leinenkugel’s Summer Shandy features a tangy character with malty undertones of hops. Its tart lemon flavoring complements spicy and robust grilling dishes, and its subtle hoppiness creates the perfect balance for summertime salads. See food recipes featuring Leinenkugel's Summer Shandy below.
Summer Shandy contains 4.2 percent alcohol by volume (ABV). It will be available where Leinenkugel’s is sold in 12-pack 12-oz. cans, 6 and 12-pack bottles and on draft. Summer Shandy retails for approximately $6.99 to $7.99 a 6-pack.
Leinenkugel’s Grilled Shrimp Tacos, Charred Jalapeno Lime Slaw and Cilantro Cream
Serves 4
36 shrimp, peeled and deveined
12 corn tortillas
Shrimp Seasoning
¼ cup Old Bay
¼ cup chili powder
1 tablespoon celery salt
1 tablespoon cayenne
Cilantro Cream
8 oz. sour cream
4 oz. lime juice
½ oz. chopped cilantro
4 oz. mayo
2 oz. honey
Charred Jalapeno Lime Slaw
½ head cabbage, sliced as thin as possible
½ cup sugar
1 cup diced tomatoes
1 cup corn, frozen, defrosted
½ cup lime juice
2 tablespoons cilantro
3 jalapenos, grilled or roasted, sliced with seeds
2 oz. Leinenkugel’s Summer Shandy
Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Add the shrimp, coat well, and put in refrigerator.
For the cilantro cream, mix all ingredients with a whisk, put in small bowl and refrigerate.
For the slaw, mix cabbage, corn, tomatoes, lime juice, cilantro and Summer Shandy, let sit out and marinate (can be made up to a day in advance).
For the assembly, place shrimp on a hot grill and cook evenly on both sides. When all shrimp are cooked, place in a bowl, and quickly grill tortillas to soften. In the softened tortillas, place cabbage, then shrimp and finish by drizzling cilantro cream.
_______________________________________________________________________________
Leinenkugel’s Watermelon, Tomato and Cucumber Salad with Goat Cheese and Honey Lemon Dressing
Serves 4
Salad
2 cups tomatoes, diced, ½ inch
2 cups seedless cucumber, peeled and diced
4 cups seedless watermelon, diced
1 oz. mint
Honey Lemon Dressing
2 tablespoons honey
2 tablespoons extra virgin olive oil
2 lemons, zested and juiced
1 oz. Leinenkugel’s Summer Shandy
Garnish
4 oz. goat cheese
4 romaine leaves
In a large serving bowl, mix the honey, extra virgin olive oil, lemons and Leinenkugel’s Summer Shandy. Mix well, and add chopped watermelon, tomato and cucumber. In the center of a salad plate, fill one romaine leaf with the mixture, sprinkle goat cheese over top. Repeat three times.
Media Contact: For more information, artwork or samples please contact Rebecca Skinner at 952.401.0125 ext. 4 or rskinner@leumpr.com.
“Trip to the Chip” Sweepstakes
Just in time for Summer 2011, Leinenkugel’s is introducing an adventurous sweepstakes, “Trip to the Chip,” offering craft beer fans the chance to win a trip to Chippewa Falls, the legendary spot where Leinenkugel’s began 144 years ago. The grand prize will include a five-night stay for two at a Northwood’s resort, a Leinenkugel's Northwood's dinner, a Leinie-branded canoe and $500 in Leinenkugel’s gear. Running nationally, May through early September, the interactive “Trip to the Chip” sweepstakes invites craft beer fans to enter the official entry code found on neck labels from specially-marked packages of Leinenkugel’s Classic Amber, Summer Shandy, Sunset Wheat and Honey Weiss via text or online at www.leinie.com.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original, Light and Classic Amber Lager. In addition to Summer Shandy, Leinenkugel’s offers three other limited-release seasonal beers including Leinenkugel’s Oktoberfest, Fireside Nut Brown and 1888 Bock. Leinenkguel’s has a dedicated fan base of nearly 200,000 Leinie loyalists living throughout the U.S. Leinie loyalists are a group of devoted fans of the specialty brewer who stay in touch virtually throughout the year via Leinenkugel’s newsletters and gather for the Leinie Lodge Family Reunion in Chippewa Falls, Wis. every June. For more information on the rich history of Leinenkugel’s, visit www.leinie.com or join virtual Leinie loyalists at www.facebook.com/leinenkugels.
When Summer Shandy – an adventurous blend of select malted wheat and barley, lemonade flavor and a hint of Wisconsin honey – went into hibernation last September fans raced to grab the last case. Since then, thousands of fans anxiously awaiting its return have inquired about making Summer Shandy, the 144-year-old brewer’s best-selling seasonal of all time, a year-round offering.
Initially introduced in the Upper Midwest in 2007, summertime adventurers, outdoor enthusiasts and beachgoers rejoiced when Leinenkugel’s introduced Summer Shandy in 12-ounce cans in April 2010, offering more ways to satisfy summertime thirst.
“There’s nothing like a cold Leinie’s Summer Shandy on a warm summer day. When we bottled our combination of high quality craft beer with tangy lemonade, we never imagined fans would respond so passionately,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company who noted that fans can share a virtual Shandy and countdown the seconds until the brew returns to shelves, thanks to a live Summer Shandy countdown clock at www.leinie.com.
The “shandy” (which is short for “shandygaff”) as it’s called in England and Germany, is typically a mixture of beer and soda or lemonade which has been enjoyed across Europe since the 17th century. Another variation of a shandy is the “radler” which is a German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler, when approximately 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he cleverly mixed the remaining beer with lemonade and claimed to have created the blend especially for the cyclists.
Leinenkugel’s Summer Shandy features a tangy character with malty undertones of hops. Its tart lemon flavoring complements spicy and robust grilling dishes, and its subtle hoppiness creates the perfect balance for summertime salads. See food recipes featuring Leinenkugel's Summer Shandy below.
Summer Shandy contains 4.2 percent alcohol by volume (ABV). It will be available where Leinenkugel’s is sold in 12-pack 12-oz. cans, 6 and 12-pack bottles and on draft. Summer Shandy retails for approximately $6.99 to $7.99 a 6-pack.
Leinenkugel’s Grilled Shrimp Tacos, Charred Jalapeno Lime Slaw and Cilantro Cream
Serves 4
36 shrimp, peeled and deveined
12 corn tortillas
Shrimp Seasoning
¼ cup Old Bay
¼ cup chili powder
1 tablespoon celery salt
1 tablespoon cayenne
Cilantro Cream
8 oz. sour cream
4 oz. lime juice
½ oz. chopped cilantro
4 oz. mayo
2 oz. honey
Charred Jalapeno Lime Slaw
½ head cabbage, sliced as thin as possible
½ cup sugar
1 cup diced tomatoes
1 cup corn, frozen, defrosted
½ cup lime juice
2 tablespoons cilantro
3 jalapenos, grilled or roasted, sliced with seeds
2 oz. Leinenkugel’s Summer Shandy
Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Add the shrimp, coat well, and put in refrigerator.
For the cilantro cream, mix all ingredients with a whisk, put in small bowl and refrigerate.
For the slaw, mix cabbage, corn, tomatoes, lime juice, cilantro and Summer Shandy, let sit out and marinate (can be made up to a day in advance).
For the assembly, place shrimp on a hot grill and cook evenly on both sides. When all shrimp are cooked, place in a bowl, and quickly grill tortillas to soften. In the softened tortillas, place cabbage, then shrimp and finish by drizzling cilantro cream.
_______________________________________________________________________________
Leinenkugel’s Watermelon, Tomato and Cucumber Salad with Goat Cheese and Honey Lemon Dressing
Serves 4
Salad
2 cups tomatoes, diced, ½ inch
2 cups seedless cucumber, peeled and diced
4 cups seedless watermelon, diced
1 oz. mint
Honey Lemon Dressing
2 tablespoons honey
2 tablespoons extra virgin olive oil
2 lemons, zested and juiced
1 oz. Leinenkugel’s Summer Shandy
Garnish
4 oz. goat cheese
4 romaine leaves
In a large serving bowl, mix the honey, extra virgin olive oil, lemons and Leinenkugel’s Summer Shandy. Mix well, and add chopped watermelon, tomato and cucumber. In the center of a salad plate, fill one romaine leaf with the mixture, sprinkle goat cheese over top. Repeat three times.
Media Contact: For more information, artwork or samples please contact Rebecca Skinner at 952.401.0125 ext. 4 or rskinner@leumpr.com.
“Trip to the Chip” Sweepstakes
Just in time for Summer 2011, Leinenkugel’s is introducing an adventurous sweepstakes, “Trip to the Chip,” offering craft beer fans the chance to win a trip to Chippewa Falls, the legendary spot where Leinenkugel’s began 144 years ago. The grand prize will include a five-night stay for two at a Northwood’s resort, a Leinenkugel's Northwood's dinner, a Leinie-branded canoe and $500 in Leinenkugel’s gear. Running nationally, May through early September, the interactive “Trip to the Chip” sweepstakes invites craft beer fans to enter the official entry code found on neck labels from specially-marked packages of Leinenkugel’s Classic Amber, Summer Shandy, Sunset Wheat and Honey Weiss via text or online at www.leinie.com.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original, Light and Classic Amber Lager. In addition to Summer Shandy, Leinenkugel’s offers three other limited-release seasonal beers including Leinenkugel’s Oktoberfest, Fireside Nut Brown and 1888 Bock. Leinenkguel’s has a dedicated fan base of nearly 200,000 Leinie loyalists living throughout the U.S. Leinie loyalists are a group of devoted fans of the specialty brewer who stay in touch virtually throughout the year via Leinenkugel’s newsletters and gather for the Leinie Lodge Family Reunion in Chippewa Falls, Wis. every June. For more information on the rich history of Leinenkugel’s, visit www.leinie.com or join virtual Leinie loyalists at www.facebook.com/leinenkugels.
Monday, February 14, 2011
5 Best and 5 Worst Trends In Dining
Jerry Prendergast says:
5 Best Trends
1. Food Trucks: They continue to offer unusual food choices to
those on the go and the transient nature of this trend provides
welcome variety to standard neighborhood offerings.
2. Pop-up Restaurants: The idea of exciting food offered in
changing environments from a variety of chefs who do not have a
restaurant in which to serve their product is provocative and
inspiring.
3. Down Marketing by great chefs: It is wonderful that chefs like
Brendon Collins can open a wonderful gastro pub like Waterloo & City.
His experience in Michelin starred establishments give him the
technique and training to make amazing dishes at reasonable prices
for those who cannot currently afford the experience of fine-dining.
4. Food Blogs: They give access to so many more writers to
"review" new establishments of all types as well as allot
opportunities to restaurants that do not have a marketing budget.
5. Comfort food from “Out Of the Past”: New pizza places,
burgers, pies, cupcakes and muffins all done with an updated twist.
The market for classic foods and cooking seems to go on forever and I
love many of the restaurants. However, I would like to see more LOVE
in the execution not just jumping on the bandwagon.
5 Worst Trends
1. Food trucks: They continue to take business from brick and
mortar restaurants who expend many months and money going through
permitting, real estate acquisition, parking and zoning.
2. Pop-up restaurants: The idea that a chef will not go through
the trouble of putting together his own restaurant and allow someone
else to take the liability for him is troubling. The "guest" chef
has no investment or risk in offering his food by using the premises
of another.
3. Down Marketing by Great Chefs - It is sad that the days of
“Haute Cuisine” seem to be ending. I lament the days of dressing
for dinner and dining like "adults" on real china, using silver and
being served by a professional waiter.
4. Food Blogs: They let anyone qualified or not rant about places
with or without reason. There is no sense of responsibility to the
reader or to the community at large.
5: Comfort Food: Too many places recreating things from out of the
past with a twist. I want to see innovation with new challenging food
trends but we are just coming out of a recession and risk adversity
is still the norm.
Prendergast & Associates, founded by Jerry Prendergast, has a long
and stellar history in the world of restaurant development and
consulting. The Los Angeles based company
(www.restaurantproducer.com) has been involved with restaurant
projects nationally and internationally for 20 years, including that
which welcomes global travelers to Los Angeles, Encounter, created in
cooperation with Disney Imagineering. Prendergast has been
associated with New York’s famed steakhouse Smith & Wollensky and
numerous celebrity chefs such as Josiah Citrin (Melisse, Santa
Monica) and John Sedlar (Abiquiu, Los Angeles), Eric Greenspan (The
Foundry on Melrose, Los Angeles), and Herb Wilson (Soho Grand and
Tribeca Grand, New York). Prendergast & Associates can be followed on
Twitter @ Jerry Prendergast and Facebook @ RestaurantProducer
Prendergast.
5 Best Trends
1. Food Trucks: They continue to offer unusual food choices to
those on the go and the transient nature of this trend provides
welcome variety to standard neighborhood offerings.
2. Pop-up Restaurants: The idea of exciting food offered in
changing environments from a variety of chefs who do not have a
restaurant in which to serve their product is provocative and
inspiring.
3. Down Marketing by great chefs: It is wonderful that chefs like
Brendon Collins can open a wonderful gastro pub like Waterloo & City.
His experience in Michelin starred establishments give him the
technique and training to make amazing dishes at reasonable prices
for those who cannot currently afford the experience of fine-dining.
4. Food Blogs: They give access to so many more writers to
"review" new establishments of all types as well as allot
opportunities to restaurants that do not have a marketing budget.
5. Comfort food from “Out Of the Past”: New pizza places,
burgers, pies, cupcakes and muffins all done with an updated twist.
The market for classic foods and cooking seems to go on forever and I
love many of the restaurants. However, I would like to see more LOVE
in the execution not just jumping on the bandwagon.
5 Worst Trends
1. Food trucks: They continue to take business from brick and
mortar restaurants who expend many months and money going through
permitting, real estate acquisition, parking and zoning.
2. Pop-up restaurants: The idea that a chef will not go through
the trouble of putting together his own restaurant and allow someone
else to take the liability for him is troubling. The "guest" chef
has no investment or risk in offering his food by using the premises
of another.
3. Down Marketing by Great Chefs - It is sad that the days of
“Haute Cuisine” seem to be ending. I lament the days of dressing
for dinner and dining like "adults" on real china, using silver and
being served by a professional waiter.
4. Food Blogs: They let anyone qualified or not rant about places
with or without reason. There is no sense of responsibility to the
reader or to the community at large.
5: Comfort Food: Too many places recreating things from out of the
past with a twist. I want to see innovation with new challenging food
trends but we are just coming out of a recession and risk adversity
is still the norm.
Prendergast & Associates, founded by Jerry Prendergast, has a long
and stellar history in the world of restaurant development and
consulting. The Los Angeles based company
(www.restaurantproducer.com) has been involved with restaurant
projects nationally and internationally for 20 years, including that
which welcomes global travelers to Los Angeles, Encounter, created in
cooperation with Disney Imagineering. Prendergast has been
associated with New York’s famed steakhouse Smith & Wollensky and
numerous celebrity chefs such as Josiah Citrin (Melisse, Santa
Monica) and John Sedlar (Abiquiu, Los Angeles), Eric Greenspan (The
Foundry on Melrose, Los Angeles), and Herb Wilson (Soho Grand and
Tribeca Grand, New York). Prendergast & Associates can be followed on
Twitter @ Jerry Prendergast and Facebook @ RestaurantProducer
Prendergast.
Tetley Tells Moms "A Teasplash A Day Can Help Keep Kids Happy & Healthy
Tetley is asking moms to Rethink Tea with “Teasplashing.” Splashing some fruit juice into decaffeinated tea makes for tasty, healthful new treats – great for both kids and adults.
A healthier alternative to hot cocoa and hot apple cider, these recipes combine either green or black decaffeinated Tetley Tea with 100% juices – apple, blueberry and pomegranate. Or modify with your kids’ favorite juices.
Both green and black tea provide powerful, immune system-boosting antioxidants, which can be especially helpful to kids fighting colds. And by adding 100% juice, they’ll get the vitamins and nutrients they need with a taste they’ll love. Best of all, “Teasplashing” is an affordable solution for moms, since both ingredients are grocery list regulars.
Green Apple Tea
1 Tetley Decaffeinated Green Tea bag
4 oz. of boiling water
4 oz. 100% apple juice
Place the tag bag in an 8 oz. cup. Add boiling water and allow tea to steep for 3 minutes.
Remove tea bag and add juice. Makes one 8 oz. serving.
Black & Blue Pom Pom Tea
1 Tetley Decaffeinated Black Tea bag
4 oz. of boiling water
2 oz. Blueberry juice
2 oz. Pomegranate juice
Place the tag bag in an 8 oz. cup. Add boiling water and allow tea to steep for 3 minutes.
Remove tea bag and add juices. Makes one 8 oz. serving.
For more information about Tetley, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
Tetley has been known as an industry leader in creating a variety of delicious teas since it began producing tea over 170 years ago. Tetley is now part of Tata Global Beverages, which also includes award-winning Eight O’Clock Coffee and Good Earth Tea.
Tetley has a long-standing relationship with the Ethical Tea Partnership – an organization that monitors living and working conditions on tea estates. All Tetley branded tea, including flavored and decaffeinated varieties, will also be part of the Rainforest Alliance certification program, which is scheduled for completion by 2016. Tetley products sourced from Rainforest Alliance CertifiedTM farms will be available in the United States in 2012. Globally, certified products will be available in the U.K. and Canada in early 2011. To learn more about Tetley Tea, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
A healthier alternative to hot cocoa and hot apple cider, these recipes combine either green or black decaffeinated Tetley Tea with 100% juices – apple, blueberry and pomegranate. Or modify with your kids’ favorite juices.
Both green and black tea provide powerful, immune system-boosting antioxidants, which can be especially helpful to kids fighting colds. And by adding 100% juice, they’ll get the vitamins and nutrients they need with a taste they’ll love. Best of all, “Teasplashing” is an affordable solution for moms, since both ingredients are grocery list regulars.
Green Apple Tea
1 Tetley Decaffeinated Green Tea bag
4 oz. of boiling water
4 oz. 100% apple juice
Place the tag bag in an 8 oz. cup. Add boiling water and allow tea to steep for 3 minutes.
Remove tea bag and add juice. Makes one 8 oz. serving.
Black & Blue Pom Pom Tea
1 Tetley Decaffeinated Black Tea bag
4 oz. of boiling water
2 oz. Blueberry juice
2 oz. Pomegranate juice
Place the tag bag in an 8 oz. cup. Add boiling water and allow tea to steep for 3 minutes.
Remove tea bag and add juices. Makes one 8 oz. serving.
For more information about Tetley, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
Tetley has been known as an industry leader in creating a variety of delicious teas since it began producing tea over 170 years ago. Tetley is now part of Tata Global Beverages, which also includes award-winning Eight O’Clock Coffee and Good Earth Tea.
Tetley has a long-standing relationship with the Ethical Tea Partnership – an organization that monitors living and working conditions on tea estates. All Tetley branded tea, including flavored and decaffeinated varieties, will also be part of the Rainforest Alliance certification program, which is scheduled for completion by 2016. Tetley products sourced from Rainforest Alliance CertifiedTM farms will be available in the United States in 2012. Globally, certified products will be available in the U.K. and Canada in early 2011. To learn more about Tetley Tea, visit www.TetleyUSA.com, become a fan on Facebook at www.facebook.com/TetleyUSA and/or follow @TetleyUSA on Twitter.
Friday, February 11, 2011
PARADE Proudly Presents First Monthly Issue of New Food Magazine dash
The first official issue of dash, the new monthly food magazine from the publishers of PARADE, will begin monthly publication in your newspaper on or around February 9! This issue marks the celebration of matters of the heart with recipes that are simple, fast and delicious. Who said you shouldn’t eat dessert first? From chocolate pancakes to Mini King Cakes for Mardi Gras, desserts rule this Valentine’s Day! And our Good-for-You All-Stars, like salmon and broccoli, will satisfy those who want something both delicious and nutritious.
Here’s a quick peak at the February issue of dash:
Love It! A breakfast staple gets a Valentine’s makeover: Chocolate griddle cakes: Three delicious toppings will give this treat an even more lovin’ feeling, whether for couple time or kid-friendly fun (fruit slices, heavy cream and chocolate, ice cream).
Dinner in a dash
Easy Meals Under $12 includes recipes for Pasta with Peas and Ham; Potato, Bacon, and Sour Cream Frittata; Roast Chicken & Root Vegetables
Shop Smart:
Olive Oil is “much more than a salad and sauce go-to. Flavorful new oils can now be used in your favorite baked goods,” says dash. Crisco’s Cooking Spray is ranked “best” for its even coverage. Also featured: Bertolli Classico, Lucini Extra Virgin and Annie’s Roasted Garlic Flavored. Check out our recipe for a “Quickie Vinaigrette”.
Dashboard: Our Monthly Q&A Feature
Is there a real difference between salted and unsalted butter? What’s an easy, festive Oscar snack (sugar & spice popcorn!)? Are the benefits of whole grains the same whether cooked or raw?
Recipe of the Month by Giada De Laurentiis: Almond Muffins
No-Fuss Book Club Bites: Pear Wedges with Prosciutto & Mint
How to...Make Pears Kid-Friendly (with ham and cheese on crackers, in a grilled cheese sandwich, dipped in yogurt)
This Dessert Rules! Mini King Cakes—they’re a traditional Mardi Gras treat. A plastic trinket is slid inside after baking. Whoever finds it has to bring next year’s cake!
Under the direction of PARADE Editor Maggie Murphy, dash aims to help readers get simple, fast, delicious meals on the table every day. dash blends original content with some of the most popular features from four of America’s most trusted food sources: Bon Appétit, Epicurous.com, Gourmet and PARADE.
Check out more great tips and recipes online at www.dashrecipes.com and look for dash every month in your local newspaper.
Here’s a quick peak at the February issue of dash:
Love It! A breakfast staple gets a Valentine’s makeover: Chocolate griddle cakes: Three delicious toppings will give this treat an even more lovin’ feeling, whether for couple time or kid-friendly fun (fruit slices, heavy cream and chocolate, ice cream).
Dinner in a dash
Easy Meals Under $12 includes recipes for Pasta with Peas and Ham; Potato, Bacon, and Sour Cream Frittata; Roast Chicken & Root Vegetables
Shop Smart:
Olive Oil is “much more than a salad and sauce go-to. Flavorful new oils can now be used in your favorite baked goods,” says dash. Crisco’s Cooking Spray is ranked “best” for its even coverage. Also featured: Bertolli Classico, Lucini Extra Virgin and Annie’s Roasted Garlic Flavored. Check out our recipe for a “Quickie Vinaigrette”.
Dashboard: Our Monthly Q&A Feature
Is there a real difference between salted and unsalted butter? What’s an easy, festive Oscar snack (sugar & spice popcorn!)? Are the benefits of whole grains the same whether cooked or raw?
Recipe of the Month by Giada De Laurentiis: Almond Muffins
No-Fuss Book Club Bites: Pear Wedges with Prosciutto & Mint
How to...Make Pears Kid-Friendly (with ham and cheese on crackers, in a grilled cheese sandwich, dipped in yogurt)
This Dessert Rules! Mini King Cakes—they’re a traditional Mardi Gras treat. A plastic trinket is slid inside after baking. Whoever finds it has to bring next year’s cake!
Under the direction of PARADE Editor Maggie Murphy, dash aims to help readers get simple, fast, delicious meals on the table every day. dash blends original content with some of the most popular features from four of America’s most trusted food sources: Bon Appétit, Epicurous.com, Gourmet and PARADE.
Check out more great tips and recipes online at www.dashrecipes.com and look for dash every month in your local newspaper.
Thursday, February 10, 2011
Some Like it Hot For Valentine's Day with Colman's Mustard
Candlelight, a nice Cabernet, and Colman’s Fantasy Cheese Soufflé make for one hot Valentine’s Day. Colman’s Mustard, the British icon for almost 200 years, adds the spice to your Valentine’s Day dinner. Whether used as a starter or a main course Colman’s Fantasy Cheese Soufflé is sure to please your sweetheart with it’s robust flavors and delicate texture.
Fear not, soufflés aren’t as difficult as you imagine. Take your time, follow the directions and Complete Your Cooking With Colman’s™. You will heat up your honey and love the results.
Colman’s Fantasy Cheese Soufflé
Prep Time: 35 min.
Cook Time: 25 min.
Ingredients
Butter, room temperature, for greasing the souffle
2T. grated Parmesean
3 T. butter
3 T. flour
2 tsp. Colman’s Dry Mustard Powder
1/2 tsp. garlic powder
1/8 tsp. kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces sharp cheddar cheese
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar
Directions
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, Colman’s Dry Mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks by adding 1/3 of milk mixture, constantly whisking. Add second 1/3, whisking constantly, add the final 1/3, whisking. Add the cheese. Whisk until incorporated to form the soufflé base.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Stif 1/4 of the mixture into the base to lighten it. Continue to add the remaining whites by thirds, folding very gently.
Pour the mixture into the soufflé. Fill the soufflé to 1/2-inch from the top. Place on a baking sheet. Bake in the oven for 35 minutes.
Serves 5
About Colman’s
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. Complete Your Cooking With Colman’s. Visit Colman’s of Norwich on the web at www.colmansmustard.com
Fear not, soufflés aren’t as difficult as you imagine. Take your time, follow the directions and Complete Your Cooking With Colman’s™. You will heat up your honey and love the results.
Colman’s Fantasy Cheese Soufflé
Prep Time: 35 min.
Cook Time: 25 min.
Ingredients
Butter, room temperature, for greasing the souffle
2T. grated Parmesean
3 T. butter
3 T. flour
2 tsp. Colman’s Dry Mustard Powder
1/2 tsp. garlic powder
1/8 tsp. kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces sharp cheddar cheese
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar
Directions
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, Colman’s Dry Mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks by adding 1/3 of milk mixture, constantly whisking. Add second 1/3, whisking constantly, add the final 1/3, whisking. Add the cheese. Whisk until incorporated to form the soufflé base.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Stif 1/4 of the mixture into the base to lighten it. Continue to add the remaining whites by thirds, folding very gently.
Pour the mixture into the soufflé. Fill the soufflé to 1/2-inch from the top. Place on a baking sheet. Bake in the oven for 35 minutes.
Serves 5
About Colman’s
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. Complete Your Cooking With Colman’s. Visit Colman’s of Norwich on the web at www.colmansmustard.com
Combatting Obesity, Diabetes and Hypertension without Drugs
March is national nutrition month. Our nation is not scoring well on our health card: obesity and diabetes rates are at a 10-year all-time high. The results, released by the Centers for Disease Control (CDC) and Prevention's National Center for Health Statistics, is based on interviews with 88,129 people and more than 10 years data collection for such conditions.
• Obesity can be a marker for future health problems like heart disease, liver disease and diabetes. An extra 35 to 50 pounds is more than enough to greatly increase those risks.
• Up to one-third of American adults are on the way to becoming diabetic by 2050. That's according to a new projection out today from the Centers for Disease Control and Prevention.
• One in 10 American adults already has Type-2 diabetes — that's 24 million people.
Dr. Wayne Andersen, a leading nutritional interventionist, is helping thousands of Americans across the United States get healthy with his Take Shape program which helps attack diseases such as diabetes and hypertension. Most distinctively, he is helping people rid themselves of drugs to combat these areas.
In an informative interview, Dr. Andersen can contribute in the following areas:
• How to use foods, nutrients and exercise to fight diabetes and hyper tension
• How to determine if you are “healthy"
• The true, underlying causes of obesity
• Why diets don’t work
• Realistic, individual weight goals that fit your body type
• How to create a virtual health assess and embarking on a journey that leads to optimal health and a healthy weight
Dr. Andersen has been seen recently on Fox and Friends, Good Morning America’s Health and ABC’s, Talk of the Town in DC discussing his approach which allows for individuality and long-term sustainability of personal target weights and health goals.
He is the author Dr.A’s Habits of Health – The Path to Permanent Weight Control and Optimal Health. He is the co-founder of Take Shape for Life and Executive Director of the Health Institute, training and certification organization in the emerging field of health coaching. He also serves as a reviewer for Critical Care Medicine Journal in the area of nutrition. He has been a keynote speaker and presenter at medical and nutrition conferences across the United States and has been featured on numerous affiliate-based morning shows across the United States.
• Obesity can be a marker for future health problems like heart disease, liver disease and diabetes. An extra 35 to 50 pounds is more than enough to greatly increase those risks.
• Up to one-third of American adults are on the way to becoming diabetic by 2050. That's according to a new projection out today from the Centers for Disease Control and Prevention.
• One in 10 American adults already has Type-2 diabetes — that's 24 million people.
Dr. Wayne Andersen, a leading nutritional interventionist, is helping thousands of Americans across the United States get healthy with his Take Shape program which helps attack diseases such as diabetes and hypertension. Most distinctively, he is helping people rid themselves of drugs to combat these areas.
In an informative interview, Dr. Andersen can contribute in the following areas:
• How to use foods, nutrients and exercise to fight diabetes and hyper tension
• How to determine if you are “healthy"
• The true, underlying causes of obesity
• Why diets don’t work
• Realistic, individual weight goals that fit your body type
• How to create a virtual health assess and embarking on a journey that leads to optimal health and a healthy weight
Dr. Andersen has been seen recently on Fox and Friends, Good Morning America’s Health and ABC’s, Talk of the Town in DC discussing his approach which allows for individuality and long-term sustainability of personal target weights and health goals.
He is the author Dr.A’s Habits of Health – The Path to Permanent Weight Control and Optimal Health. He is the co-founder of Take Shape for Life and Executive Director of the Health Institute, training and certification organization in the emerging field of health coaching. He also serves as a reviewer for Critical Care Medicine Journal in the area of nutrition. He has been a keynote speaker and presenter at medical and nutrition conferences across the United States and has been featured on numerous affiliate-based morning shows across the United States.
Crystal Head Vodka Awarded OU Kosher Certification
Crystal Head Vodka, created by entertainer Dan Aykroyd and American landscape artist and portraitist John Alexander, is now certified kosher by the Orthodox Union, the world’s largest and most respected kosher certification agency.
Crystal Head Vodka is quadruple-distilled and triple-filtered through Herkimer diamond crystals. Produced from water, sourced from a deep glacier lake in Newfoundland, Canada, it is a Pure Spirit free of any additives such as sugar, glycerin or citrus oil. “Attaining OU certification is exciting news for the brand because it allows all followers of dietary laws to enjoy a one of a kind, ultra premium vodka”, says Jonathan Hemi, Vice President, Globefill Inc.
Crystal Head Vodka is the fastest growing ultra premium vodka brand on the market. In recognition of the brand’s performance in its first 18 months, Crystal Head Vodka was named a “Rising Star” by the Beverage Information Group, publishers of Cheers magazine and producers of the annual Cheers Beverage Conference. According to Charles Forman, Editor, Cheers Magazine, “Crystal Head Vodka, through its attractive packaging, product quality and well- timed entrance into the market has shown that even during a challenging economy, consumers are willing to trade up to the right brand.”
According to 2010 data compiled from IMPACT, Crystal Head Vodka reached the one million bottle mark faster than Grey Goose, Belvedere and Choppin vodkas.
Rabbi Eliyahu Safran, OU Kosher’s Vice President, Communications and Marketing, was gratified to “welcome Crystal Head Vodka to the ever-growing list of the high class vodka and liquor products that have gained OU certification in recent years.”
The striking skull-shaped bottle celebrates the mystical legend of the 13 Crystal Heads possessed by tribal cultures such as Aztec, the Mayan and the Navajo and recalls the celebration of the Mexican “Day of the Dead” tradition.
Rated 91 by The Tasting Panel Magazine, Crystal Head Vodka continues to gain distribution across the country and can be found in restaurants, clubs and bars as well as wine and spirit shops.
Crystal Head Vodka can be enjoyed in its purest form, shaken over ice with a squeeze of lime, in a classic martini or in a variety of cocktails. For more information or to contact directly, please visit www.crystalheadvodkacom.
Crystal Head Vodka is quadruple-distilled and triple-filtered through Herkimer diamond crystals. Produced from water, sourced from a deep glacier lake in Newfoundland, Canada, it is a Pure Spirit free of any additives such as sugar, glycerin or citrus oil. “Attaining OU certification is exciting news for the brand because it allows all followers of dietary laws to enjoy a one of a kind, ultra premium vodka”, says Jonathan Hemi, Vice President, Globefill Inc.
Crystal Head Vodka is the fastest growing ultra premium vodka brand on the market. In recognition of the brand’s performance in its first 18 months, Crystal Head Vodka was named a “Rising Star” by the Beverage Information Group, publishers of Cheers magazine and producers of the annual Cheers Beverage Conference. According to Charles Forman, Editor, Cheers Magazine, “Crystal Head Vodka, through its attractive packaging, product quality and well- timed entrance into the market has shown that even during a challenging economy, consumers are willing to trade up to the right brand.”
According to 2010 data compiled from IMPACT, Crystal Head Vodka reached the one million bottle mark faster than Grey Goose, Belvedere and Choppin vodkas.
Rabbi Eliyahu Safran, OU Kosher’s Vice President, Communications and Marketing, was gratified to “welcome Crystal Head Vodka to the ever-growing list of the high class vodka and liquor products that have gained OU certification in recent years.”
The striking skull-shaped bottle celebrates the mystical legend of the 13 Crystal Heads possessed by tribal cultures such as Aztec, the Mayan and the Navajo and recalls the celebration of the Mexican “Day of the Dead” tradition.
Rated 91 by The Tasting Panel Magazine, Crystal Head Vodka continues to gain distribution across the country and can be found in restaurants, clubs and bars as well as wine and spirit shops.
Crystal Head Vodka can be enjoyed in its purest form, shaken over ice with a squeeze of lime, in a classic martini or in a variety of cocktails. For more information or to contact directly, please visit www.crystalheadvodkacom.
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