SUCCULENT pork ribs with a spicy chipotle sauce, sweet zucchini braised to a buttery softness, the miracle of a Meyer lemon posset (like a mousse but with livelier flavor and a more elegant texture), a spectacular summer pie packed with nectarines and berries. All of the recipes published in the Food section in 2007 were so appealing that it was especially especially hard this time around to choose the year's 10 best.Some interesting ones....
Bella Dolce is a Santa Barbara catering company specializing in beautiful cookies, petite sweets, luscious cupcakes and exquisite wedding cakes.We're CRAZY about cupcakes! They really DO "Take the Cake!"
....Pastry Chef Eileen Randall Cook was raised in Santa Barbara and realized at an early age that if someone would pay you money to make cookies when you grew up, that was the thing to do.
Eileen left Santa Barbara for the California Culinary Academy in San Francisco and a pastry internship at Campton Place Hotel. She graduated from the CCA Chef Program in 1989. She then moved to Los Angeles where she mastered breakfast pastry at the Hotel Bel Air, did food styling for print and film, catering for the stars, taught cooking classes and managed the cooking school at Montana Mercantile in Santa Monica.
Since returning to Santa Barbara in 1992 Eileen was the pastry chef at Brigitte’s (now Opal) and Executive Pastry Chef at the Wine Cask. There she was responsible for the design and production of desserts for the Wine Cask Restaurant and catering company, The University Club and Polo Club. - Bella Dolce's website
Crushcakes Cupcakery was a dream realized by Shannon Feld. Shannon previously originated and operated Bitterman’s Deli. One of her favorite memories from that experience was all the happiness she brought to her loyal customers through her passion for food and award winning customer service.The menu is looking interesting....
Since leaving Bitterman's, Shannon has greatly missed the energy and excitement of sharing her love for food with Santa Barbara. For as long as she can remember, Shannon has been in search of the perfect dessert. While others enter into a restaurant looking for the ideal wine pairing for their meal, Shannon instead asks first for the dessert list. To Shannon, the ultimate satisfaction can only be found in that decadent final course. To satisfy her own cravings, Shannon has created an amazing dessert in her scratch made cupcakes and she is excited to share them with Santa Barbara at Crushcakes Cupcakery.
Broguiere's Eggnog. The champaign of the 'nog.
I picked up a bottle (yes...glass bottle) at our local Santa Barbara Gelson's but it sometimes gets a little bit difficult to find. (Chowhound has posts on folks searching for the liquid gold stuff....)
It could not have happened at a worse time. A major snowstorm was howling outside. Whole Foods supermarket at Bishops Corner in West Hartford was jammed with shoppers anxious to get home for dinner.
Suddenly, the computer crashed. None of the cash registers could function. Ted Donoghue, the assistant manager running the store on the afternoon of Dec. 13, consulted associates and made a snap decision:
All customers passing through the registers would get their food for free until the computers were working again. - Courant.com
Labels: Whole Foods
Some 5,500 pounds of basil grown in Mexico and sold in the United States is being recalled because of fears it may be infected with salmonella. - KSBY
The Southern California distributor sold the basil to restaurants and other food service customers, but it was unknown whether the other distributors sold to food service customers or retailers, he said.
No illnesses have been reported.
U.S. Food and Drug Administration inspectors detected the possible contamination during a random check as the basil passed over the Otay Mesa border crossing in San Diego County, Martinez said. - AP
I think it started about a year ago, when the students in one the classes I was teaching found out that I was going to cooking school. "Will you make us something?" they begged. I pictured myself whipping up something in the French tradition from my growing pile of recipes and modifying it to serve thirty or so college freshmen. "No," I replied sensibly. "But if you're good, I'll make you cookies!"TwoYolks talks about "Mom's" Holiday cookies: Green Tree Cookies
My mom always made a lot of cookies (and fudge) around Christmas time. While I liked the Russian tea cakes and chocolate chip cookies, the green tree cookies were always my favorite.The Official Googleblog has an entry from Amy Ho Seto, an official Google Chef: Holiday Baking Fun
I’m not entirely sure why I liked them so much. They aren’t overly sweet. They don’t have a particularly strong flavor. It may just be that I could eat a lot of them without getting overwhelmed by them.
Last week I spent the afternoon baking Christmas cookies with a group of culinary-minded Googlers. Traditionally, this cookie is not just a festive holiday snack; it also makes a great homemade gift and an absorbing arts and crafts project. Our little get-together not only resulted in some melt-in-your mouth treats, but also allowed us to roll up our sleeves and get creative. Check out the photo album from our baking session, and try my recipe for buttery shortbread cookies.Baking Bytes has: Orange and Pecan Sugar Cookies
The Air Force Link shares a recipe for humanity by telling a delicious tale of "Operation Cookie Crunch"...the community sharing cookies with Alaskan Airmen.
For just about every holiday, there are some flavors that just seem to naturally fit right into the overall feel of the season. Christmas in particular has a lot of flavors associated with it, as families often stick with the same traditional foods year after year. Cranberry Orange bread is a staple not only for my family, but for lots and lots of the people I know (even those who don’t celebrate Christams), so while anything that has a combination of cranberries, oranges and nuts will be tasty year-round, it tends to be evocative of the holidays for me - especially if it’s crisp and cold outside.
Oranges and pecans are the two main flavor players in these cookies, which means that they are an excellent holiday cookie as far as I’m concerned. I found the original recipe in a old issue of Food & Drink - an outstanding food magazine published by the LCBO - and it called for a lime-pecan combination. The lime sounded zesty and appealing, but with a tree full of just-ripe blood oranges I couldn’t resist mixing it up a little bit.
Volunteers gathered more than 5,500 cookies for the single Airmen living in the dormitories Dec. 14 during Operation Cookie Crunch at Eielson Air Force Base.
"The importance of the cookie drive is for morale building," said Jeanette Pauer, OCC project coordinator and wife of Lt. Col. Brett Pauer, a member of the 353rd Combat Training Squadron. "Providing home-baked cookies for our single Airmen is a simple sentiment that sends a message that there is big family here at Eielson who appreciates them."
With temperatures (at times) dipping down to minus 30 F, the harsh cold and dark environment of Interior Alaska poses some unique challenges. However, those challenges didn't prevent volunteers at Eielson AFB from contributing to the project.
Labels: food holidays
What you will need:
Preheat the oven to 375 degrees. Grease and flour the madeleine pans. (These can be of various sizes). Melt the butter and let it cool down. Beat together eggs, sugar and salt, then add the vanilla. Gently fold in the flour using a spatula. When blended, fold in the butter very carefully, but quickly so it does not settle at the bottom of the mixing bowl.
Spoon the batter into the pans and bake for about 8-10 minutes or until golden brown.
Turn out onto a cooling rack and once completely cool, dust with confectioners sugar.
Your Madeleine cookie may be stored in an airtight tin for up to 4 days. If you wish as an alternative, you may substitute the lemon zest with orange zest.
And there you have it!
Stop by. Browse. Enjoy. Donate!
Menu for Hope is an annual fundraising event in support of the UN World Food Programme. Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born. In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.
Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes. For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice. This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran AdriÃ , dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime's worth of cooking curiosity. You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves. All you need is $10 and a bit of luck.
We may never eradicate hunger from the face of the earth, but why should that stop us from trying?
Hoping to capitalize on the growth of foodie culture, Bon Appétit is remaking itself as a younger, more accessible title. Starting with the January issue, it will introduce a new logo featuring a lowercase font with a rotating color for the "o" and accent mark. "Think of it in fashion terms: We've simply changed and freshened our lipstick, or, perhaps, traded in our pair of sensible shoes for something a little more stylish," editor in chief Barbara Fairchild writes in the editor's letter.Guess I'm a little too "old fogey" for them.
The last time Bon Appétit changed its logo was 17 years ago. Now, with the help of design director Matthew Lenning, hired from GQ in the spring, it's pushing its "accessibility" and its "sophisticated but not intimidating" qualities. Bon Appétit's Web site will also be relaunched, though the timing is still being determined.
Beyond the logo, the magazine will begin catering to a younger audience with more how-to. "The younger reader needs to know the techniques," said Fairchild. "We're going back to step by step." - WWD
TCHO is a new kind of chocolate company for a new generation of chocolate enthusiasts.
TCHO is where technology meets chocolate; where Silicon Valley start-up meets San Francisco food culture.
TCHO is obsessively good dark chocolate.
TCHO is a direct, transparent connection between the farmers and the consumers, from the pod to the palate, from high concept to sensual experience.
TCHO is an innovative method for you to discover the chocolate you like best.
TCHO is serious about chocolate, we aren’t just “re–melters” (like the majority of people who work with chocolate), we are manufacturers, with our very own factory capable of producing 4000 metric tons per year — joining only a dozen other major manufacturers in the US.
TCHO was founded by a Space Shuttle technologist turned chocolate maker and a grizzled industry veteran who set up chocolate factories for 40 years from Costa Rica to Germany.
TCHO’s team has deep experience from Silicon Valley to Berlin, from Fair Trade to Ferraris, from chocolate start up to Web start up.
TCHO isn’t funded by VCs or investment bankers, but friends and families brought together to invest in a dream. And every employee is an owner.
TCHO is scrappy and high tech – recycling and refurbing legacy chocolate equipment and mating it with the latest process control, information, and communications systems.
TCHO’s social mission is the next step beyond Fair Trade – helping farmers by transferring knowledge of how to grow and ferment better beans so they can escape commodity production to become premium producers.
McDonald’s Corp. will help franchisees pay the $1 billion-plus cost of its bid to compete with Starbucks across the country next year.
The company told franchisees this week that it will pay up to 40% of the costs to remodel restaurants to accommodate the machines needed to make lattes, mocha drinks and other specialty beverages. McDonald’s USA President Don Thompson said last month said the remodeling could cost as much as $75,000 for each of the 13,800 U.S. restaurants.
The price McDonald’s pays per restaurant will vary depending on the amount of remodeling needed, but if the company pays $30,000 a restaurant, the total would exceed $400 million. In addition to the cost of remodeling, franchisees would have to pay about $25,000 per restaurant for the new beverage equipment. - Chicagobusiness
$400 million. That's a lot of $1 burgers they'll have to flip. Why don't they concentrate on greening up their business, putting their weight behind better food safety regulation, etc. instead of branching off into a realm they are sure to lose.
Workers in the cocoa management bodies of the Ivory Coast have gone on strike. Ivory Coast is the world's largest producer of cocoa, controlling almost forty percent of the global supply. A continued strike could lead to chocolate shortages this Valentine's Day or even sooner. -bbc via archy (with hat tip to why now?)Oh...no.
Rugelach (Hebrew: רוגלך). (Other spellings: Rugulach, Rugalach, Rogelach, Rugalah, Rugala.) A Jewish pastry of Ashkenazic origin. The name is a Yiddish diminutive form of the Hebrew, רוגלית (roglìt), meaning "creeping vine," perhaps due to the rolled-up shape of the cookie.
It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so that it can be eaten with or after a meat meal and still be kosher. The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, or apricot preserves which are rolled up inside.Raspberry and Apricot Rugelach