Last Fall I wrote a post about Sara and Katie’s last book called The Spice Kitchen. Now they are back and just in time for summer!

Forget the processed ice creams you find in your local grocery store and make your own. Sara and Katie show you how to take all-natural ingredients with fresh and dried herbs and spices to create some refreshing new flavors. Try something new and make a  twist to your favorite summer treat: ice cream.

Here is an excerpt from their book. I’m going to personally try this and when I do, I’ll be sure to let you know how it went. The idea of blending basil into ice cream is brilliant.

Basil Ice Cream

Makes about 1.5 quarts

Basil is a versatile herb, and relatively easy to grow. In this appealing ice cream, the flavors of fresh and dried basil bring out the best in each other. This ice cream is especially good after a summer barbecue of spicy meats. It’s also delicious topped with fresh berries.

2 cups whole milk
½ cup plus
½ cup sugar
½ cup packed fresh basil leaves
2 teaspoons dried basil
¹⁄8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan.  Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.  Remove the pan from the heat and let steep for 1 hour.

Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Spice Dreams, Flavored Ice Creams and Other Frozen Treats
Authors: Sara Engram and Katie Luber
Publisher: Andrews McMeel Publishing
$16.99

Spice Dreams is available now at your local bookstore. You can also purchase a copy of Spice Dreams right here at the Foodie In Disguise Online Store and with a discount!

Sara Engram and Katie Luber founded The Seasoned Palate, Inc., based in Baltimore, MD.

The Seasoned Palate, or TSP, specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s TSP spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.

Rick Tramonto, the mastermind behind Tru, Tramonto’s Steak & Seafood and the RT Sushi Bar & Lounge is releasing his seventh cookbook: Steak with Friends – at home with Rick Tramonto. But this cookbook is just much different than his previous 6 titles. This is Rick at home with friends and family. 150 recipes that he wants to share with you that he has shared with his own family and friends.

This book gives us a glimpse into how important his family is to him, how they cherish their friends and even delves into issues of faith.

I leafed thru page after page of wonderful recipes, photos and anecdotes. The gist of the book is to highlight recipes of steak, seafood, the sides to accompany and even some fun desserts. While an accomplished chef in the restaurant, this book is written and targeted to the home cooks like myself who appreciate sipmle recipes with grand results. Rick really hits home with book with recipes that I really want to try and soon! I’m not sure I can wait to get my grill going.

For example, Rick has an appetizer for Spicy Shrimp Lettuce Wraps. Simple right? I bet they’re tasty too. Here Rick mixes togarashi powder,  daikon radish and cilantro along with Bibb lettuce to give you a something different.

Rick, of course, goes into everything steak. Here he explains the different cuts of beef. He also offers tips for home cooks on how to tell if your steak is ready and if you like finishing sauces, Rick doesn’t disappoint. A wide variety of sauces to go along with your steak.

In addition to great steaks, Rick has a recipe in here for one of my favorite things in the whole wide world and that is Belgian Ale Mussels. Here is a sample from his cookbook:

Cooking the mussels in a heady broth of ale, smoked ham, garlic, and herbs leaves them bursting with great flavor. I like to use Belgian-style ale for its earthy, from-the-pub flavor, but you can use any beer you like. There is nothing fussy about eating mussels; serve these in a big bowl in the center of the table as an appetizer. To make a meal out of these, just add a salad and soup. Don’t forget some crusty bread to sop every last drop of the cooking juices.  Serves 4

2 pounds mussels
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced smoked country ham (about 4 ounces)
1 tablespoon minced garlic
1 shallot, minced
2 sprigs fresh thyme
1 (12-ounce) bottle Belgian-style ale
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 crusty baguette, cut into 1-inch-wide slices

Under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssus thread (or beard), which connects the mussel to rocks in the water. Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell.

In a medium-size saucepan or skillet, heat the oil and 1 tablespoon of the butter over medium heat. After the butter melts, add the ham and cook for 4 to 5 minutes, until crispy and the fat has rendered.

Add the garlic, shallot, and thyme and cook in the rendered fat over medium-low heat for about 2 minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about 1 minute.

Add the beer, cover the pan, and bring to a boil over medium-high heat. Reduce the heat and simmer for 8 to 10 minutes, until all the mussels open. (Discard any that do not open.)

Add the parsley, tarragon, basil, lemon juice, and the remaining tablespoon of butter. Toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper.

Using a slotted spoon, serve them in a large bowl or divide the mussels evenly among 4 smaller bowls. Pour the broth from the pan over the mustsels, and serve with the bread.

Steak with Friends was released today, April 27 and available at your nearest bookseller. It is published by Andrew McMeel Publishing and has a cover price of $35.00.

You can also purchase a copy of Steak with Friends from the FoodieInDisguise Online Store by clicking on the link below and get a discount off the cover price!

]]> http://www.foodieindisguise.com/2010/04/27/steak-friends-home-rick-tramonto/feed/ 0 http://www.foodieindisguise.com/2010/03/31/amor-tacos-sol-cocina-debuts/ http://www.foodieindisguise.com/2010/03/31/amor-tacos-sol-cocina-debuts/#comments Thu, 01 Apr 2010 00:36:01 +0000 Scott Mindeaux, Editor http://www.foodieindisguise.com/?p=3560 Sol Cocina has sure been in the news lately. Sol Cocina is the Top 10 Restaurant list by Orange Coast Magazine this month. Executive Chef Deborah Schneider is releasing her new cookbook called Amor y Tacos. Her cookbook is inspired by the restaurant and is scheduled for a release in April.

Schneider will be previewing recipes and celebrating the release of her book on Thursday, April 29 from 5:30 to 10:00pm at Sol Cocina. She will be availalbe to sign books that evening and will be discussing the recipes and inspiration for her newest book.

Schneider is no stranger to cookbooks. Her previous book, Baja! Cooking on the Edge and Cooking with the Season at Rancho La Puerta were nominated for a 2009 James Beard Award.

I have not eaten at Sol Cocina, but it looks like I’m going to have to make a trip out to PCH this weekend. I look forrward to Deborah Schneider’s mix of fresh seasonal ingredients with authentic Mexican flavors.

Sol Cocina is located at 251 E. Coast Highway at the Balboa Marina. For more info, please call 949.675.9800 or visit www.solcocina.com

Amor y Tacos will be available for purchase at the restaurant on the 29th or you can purchase a copy from the FoodieInDisguise Amazon store by clicking the link below. The cookbook isn’t shipping yet, but you can pre-order your copy and it will ship as soon as it is in stock. Your purchase supports this blog.

Eve won the copy of Baking With Kids by Cindy Mushet and Sur La Table. Eve said that she luved baking brownies while growing up . To mix things up she’d either put pecans or M&Ms in her mix. Eve is 22 and is the eldest of 4 siblings. She cooks quite often for the housefold and loves to cook Italian food. Her favorite cooking magainze is Taste of Home and likes to hang with her friends at the mall and Starbucks! Congrats Eve, I hope you enjoy the book. It has lots of great recipes.

Theresa is from South Carolina and being a diabetic she knows the importance of watching what you eat and the importance of watching the amount of sugar intake. The book is packed full of information that anyone, not just diabetics like you and myself, should read. Enjoy the book and let us know what your favorite recipes are from the book!

Enjoy the books and Happy Holidays!

To enter for a chance to win Baking Kids Love, click here…

To enter for a chance to win A Recipe for Life by the Doctor’s Dietitian, click here…

Winners will be drawn at 11:59pm on Wednesday, 11/25. Winners will be announced on Friday, 11/27.

Katie Lee

Katie is the food and lifestyle contributor for The Early Show and has appeared on Oprah, Today, Extra, The Martha Stewart Show, Paula’s Best Dishes, and Iron Chef America. She has been featured in publications such asPeople, Vanity Fair, Town & Country, and InStyle, and writes a regular column for Cosmopolitan. For those that remember, Katie was also the first host of Bravo’s Top Chef.

Katie will share her expertise and tips on throwing a great dinner party. Her delicious Chrismukkah menu was created for a group of friends who celebrated both Christmas and Hanukkah.

She’ll teach this hands-on class using recipes from her latest book THE COMFORT TABLE: Recipes for Everyday Occasions (Simon Spotlight Entertainment; October 2009; Hardcover; $26.00). The class fee is $79.00 (book sold separately). Lee will autograph books after the class.  Space is limited to 16 students.

The Menu for this class includes: Mini Potato-Leek Latkes with  Spicy Apple Chutney; Wild Mushroom Soup “Cappuccino”; Herb-Roasted Salmon; Stewed French Lentils; Spinach and Three-Cheese Phyllo Pie; Mexican Wedding Cookies; Triple Chocolate Brownies and Campari and Blood Orange Sparklers Mocktails

Newport Beach, CA – Corona Del Mar 832 Avocado Avenue, Newport Beach, CA 92660 Register online http://cookingclasses.surlatable.com or call 949.640.0200

Los Angeles, CA – Farmers’ Market 6333 W. Third Street, Los Angeles, CA 90036 Register online http://cookingclasses.surlatable.com or call 323.954.9190

You can purchase a copy of The Comfort Table from the FoodieInDisguise Online store. We will also be doing a giveaway of Katie Lee’s book, look for a blog post on that this weekend!

Even after 12 weeks of Pro Baking at school, a teaspoon that and a tablespoon this along with a 1/4 cup of this and 3/4 cup of another thing, I can’t bake.

So…I dove into my library of recipes and pulled out a recipe from a chef acquaintance of mine from Washington DC. He did a couple of classes for me at Sur La Table in Arlington and was pastry chef of one of my favorite restaurants at the time, Ten Penh and DC Coast.

David Guas who is now the owner of DamGoodSweet Consulting in Washington DC. He recently released his new book, DamGoodSweet: Desserts to Satisfy your Sweet Tooth, New Orleans Style. It’s a great book and I’ll get into a full review later today.

So I decided to try my hand at Red Velvet Cake. More accurately, cupcakes. It’s a pretty straight-forward recipe. I’ll followup with Part II of this entry after the bake sale.

Below is my batch of cupcakes heading into my pre-heated oven…

Photo credit of David Guas: DamGoodSweet.com and Simone Rathlé

With “A Recipe for Life by the Doctor’s Dietitian” Susan Dopart and co-author and husband, Jeffrey Batchelor have created at smart, easy to understand, concrete nutrition road map partnered with simple, delicious recipes designed to improve one’s health.

If you are a regular reader of Foodie In Disguise, you know that I am a Type II Diabetic. Susan goes into details about the Glycemic Index and the differences between complex and simple carbs and all about the hidden sugars. She also delves into how Proteins and Fats play into a healthy diet.

One of the recipes featured in her book is “Perfect Pumpkin Custard” a delicious healthy alternative to pumpkin pie for those who want to reduce their calorie intact and need to avoid fat, carbohydrates, and sodium this Thanksgiving and Holiday Season.

For example in her book she provides a calorie/fat/protein/sodium comparison chart for pumpkin custard vs. pumpkin pie:

Perfect Pumpkin Custard has one-third of the calories of pumpkin pie, less than one-third of the fat, and is equal to only one slice of bread worth of carbohydrate versus three slices of bread for the pie.  With much less sodium content (40 versus 350 mg.) Perfect Pumpkin Custard is the ideal dessert for someone with diabetes, heart disease, in need of sodium restriction, calorie restriction or who just wants to incorporate healthier eating habits this Holiday Season.

Susan’s book is a cutting edge nutrition guide focusing on the latest research regarding how positively, powerfully and effectively the right way to eat affects your energy levels, insulin resistance, diabetes, cancer and other medical issues.

Perfect Pumpkin Custard

Ingredients

1 1/2 cups canned pumpkin
1/4 cup plain yogurt
1/4 cup whole milk ricotta cheese
3 tablespoons honey
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
2 large eggs separated

Preparation

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together canned pumpkin, yogurt and ricotta cheese until blended. Stir in honey and spices. Separate egg yolks from whites and stir egg yolks into pumpkin mixture. Beat egg whites until stiff peaks form and fold into mixture. Pour into six ramekins and bake at 350 degrees 25-30 minutes until puffed and rounded. Serve immediately. Variation: May put a dollop of real whipped cream on each ramekin.

A Recipe for Life is available now at www.susandopart.com for just $34.95.

Do you want to WIN a free copy of A Recipe for Life? Click here for more details!

Susan B. Dopart, M.S., R.D., is a nutrition and fitness consultant in private practice for more than 15 years. She specializes in medical nutrition-related issues, including diabetes and endocrinology, heart disease, weight management, pregnancy, infertility, PCOS, and exercise nutrition. She received her B.S. in Nutrition and Clinical Dietetics from UC Berkeley and her M.S. in Exercise Physiology and Sports Medicine from California State University, Hayward. Susan has consulted for UCLA Medical Center and Extension, Sebastian International, and Procter & Gamble. She has written for and contributed to multiple publications, including Best Life, Men’s Health, and Diabetes Forecast.

Click here and leave a comment so you can be in the running for a copy!

Contest ends on November 25 and will make a great Holiday present!

So a couple of weeks ago, I wrote a blog post about a new cookbook called The Spice Kitchen by Sara Engram and Katie Luber. In that posting was a recipe for their Mac and Cheese dish. What makes this different from your regular Mac and Cheese?

There were a few key spices that made a difference. The inclusion of Anise seeds, Chile Pepper* (not Chili Powder) and Mustard Powder give it a “kick” that keeps you digging your fork in for more! I have never made a no-cook pasta Mac and Cheese and was skeptical, but it turned out. One thing I didn’t do during the recipe, not realizing that it may have been important, was the blending of the liquids. It wasn’t enough that I mixed the liquids with a hand blender. I think doing this in a blender would have blended the cottage cheese with the milk. I recall, when mixing the cheeses and the liquids together that the cottage cheese was still in curd form. I think a true blending, would have made for a much richer, thicker sauce.

While my Mac and Cheese, tasted great (I loved it) it could have been creamier in my opinion.

* Note: Thanks to Lisa Lohnes for her gift of handmade Chipotle Powder that I have kept in an air-tight spice bottle. The stuff is just as potent today as it was when you gave me the gift.

Macaroni and Cheese

Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for non-meat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8

Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

The Spice Kitchen is available in hardback and is published by Andrews McMeel Publishing. Available in bookstores or purchase a discounted copy from the Foodie In Disguise Online Store.

Spices. That’s what I’m talking about.

Sarah Engram and Katie Luber, founders of the tsp spices and Smart Spice has released a new cookbook, The Spice Kitchen: Everyday Cooking with Organic Spices.

The Spice Kitchen offers more than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

There is one recipe that I will try making myslef this weekend. This is their version of Macaroni & Cheese, here is an excerpt from their book:

Macaroni and Cheese

Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for non-meat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8

Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

The Spice Kitchen is available in hardback and is published by Andrews McMeel Publishing. Available in bookstores or purchase a discounted copy from the Foodie In Disguise Online Store.

When we think of New Orleans we think of Louisiana cooking. We think think of Mardi Gras, gumbo, crawfish, creole cooking and shrimp. There is so much to New Orleans cooking. I have to admit that my exposure to real Southern cooking is very limited. Have I ever had a “real” creole dish? I’ve never had a crawfish nor have I ever had a rillette. This my chance to learn some classic French technique mixed with Southern charm.

John has really held himself anchored to New Orleans and fought thru Hurricane Katrina and helped to rebuild the city and keep the flavor and spirt of New Orleans alive. When I watch him on TV he makes it look so easy and effortless. Truly, this will be a book that you will want to add to your collection.

There are over 200 recipes in this colorful book published by Andrews McMeel Publishing.

If you’re interested in buying a copy of this cookbook that will bring the Soul of the South into your kitchen, click below to purchase your copy from the Foodie In Disguise Online Store!

John Besh has been named one of the Top 10 Best Chefs in America in 1999 by Food & Wine Magazine. In 2006 he won the John Beard’s Award for Best Chef in the Southeast. On Iron Chef America he won over Mario Batali and was named Restaurateur of the Year by the Louisiana Restaurant Association.

Unfortunately, John will not be on the West Coast for any book signings, possibly in 2010.

Photo credit: Bravo TV

I’m still waiting for my review copy, but if it’s like George’s other books, it is full of information and organized well. A screenshot of one of his pages on Amazon.com show’s a nice clean layout for each sauce with measurements in US and Metric.

So in addition to sauces, George also has a section on rubs and marinades. While a grilled steak is awesome on it’s own, it’s even better when you can have it with a rich mushroom sauce.

Let’s not forget that sauces can be sweet too! Learn how to make a milk chocolate sauce, raspberry coulis or a foundue!

George is also the author of several other titles including: 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes and The Cheesecake Bible. George is giving cooking demonstrations at the LA County Fair until October 4. Check out George’s website for details on his fair offerings.

I had the fortune of meeting George for the first time when he was teaching classes for Sur La Table. He really knows how to capture the audience and pull them in. He’s got stories to tell, for days, and that just makes each class fun. George teaches locally now in Yorba Linda at the Emanual Danish Cultural Center.

Check out his website at www.georgegeary.com for more information on George, his classes and culinary tours!

You can purchase a copy of George’s book on the FoodieInDisguise Amazon store!

_

Join us in a few weeks when we giveaway another cookbook!

Scott Mindeaux, Editor
FoodeInDisguise.com

—————————-

It’s that time of the month! We have another cookbook giveaway. This month we are featuring Memorable Recipes by Renée Behnke.

Renée has been throwing dinner parties for years and she has learned that whether it’s an intimate party of a few guests to two hundred guests, the most important thing to remember is that it’s about creating an experience for your guests, creating a memory for all to share. Memorable Recipes gives you help in throwing a great dinner party with tips and tricks, do-ahead methods and allowing you to enjoy the party instead of being in the kitchen.

This exciting collection of delicious recipes, ingredients, tools, and preparations is inspired by the memorable gatherings hosted and celebrated by Renee Behnke.

Renée is the president emeritus of the culinary mecca Sur La Table, and she brings a bounty of tastes from around the world to her new work. The 140 unique recipes Renée has created from her home and discovered in her worldly travels, will keep family and friends connected. By sharing her experiences of many different cuisines and how they translate back to the American table, Memorable Recipes makes everyone feel at ease and happy to share time in the kitchen. Memorable Recipes is published by Andrews McMeel Publishing.

To qualify for this cookbook giveaway, simply leave a comment in the comment section of this post. You need to make sure you enter your email address in the address field otherwise I’ll have no way to reach you. In addition, tell me and our readers about your most recent dinner party – either as a host or guest and why it was memorable to you.

We’ll pick a random winner from the qualified comments* at the end of the day on June 15, 2009.

Good luck!!

* Qualified comments must have a valid email address and you need to tell us about your most recent dinner party, either as a host or a guest, and what made it memorable for you.

[NOTE] Email addresses will not be used for any other purpose than for this contest. Your email address will not be shared, nor will be visible on the website.

Ready, set, bake! Baking is fun, a great way to connect with kids, and the results are delicious. Whether you’re slathering fluffy, white frosting over a decadent chocolate cake, or forming soft ropes of dough into creative shapes, time spent together in the kitchen creates memories that last a lifetime. Both young and old love a warm surprise when it comes out of the oven. Baking Kids Love brings the magic of baking alive through thirty delicious recipes, designed for 8 to 12-year-olds, that are totally a blast to make—and eat!

Baking instructor Cindy Mushet and her daughter Bella team up with cookware authority Sur La Table to carefully guide kids through the experience of creating awesome masterpieces in the kitchen. Step-by-step instructions for key steps (along with Bella’s personal comments about the recipes), inventive variations, and colorful photography complete the book. Popovers magically rising into puffy, golden pillows, and gooey, warm cheese melting over the sides of a crispy pizza crust—these are just a few of the surprises waiting to be enjoyed in this book. So roll up your sleeves, get a little flour on your hands, and warm your stomach with a treat while sharing a smile. Baking Kids Love is baking that both kids and adults will love.

You can pre-puchase your copy of Baking Kids Love at the FoodieInDisguise Amazon Store:

]]> http://www.foodieindisguise.com/2009/04/22/sur-la-table-announces-4th-cookbook-title-baking-kids-love/feed/ 0 http://www.foodieindisguise.com/2009/04/21/last-day-to-enter-and-win-a-copy-of-the-art-soul-of-baking/ http://www.foodieindisguise.com/2009/04/21/last-day-to-enter-and-win-a-copy-of-the-art-soul-of-baking/#comments Tue, 21 Apr 2009 19:46:21 +0000 Scott Mindeaux, Editor http://www.foodieindisguise.com/?p=2004 Today is the last day to enter our cookbook giveaway! A winner will be drawn from the comment entries.

What do you need to do for a chance to win a copy of this great book?

Click on the following link and leave a comment with a valid email address and you’re automatically entered into the drawing!

Cookbook Giveaway: The Art & Soul of Baking

Simple, to the point!

The winner will be drawn on Wednesday, April 22 and the lucky winner will have a copy mailed directly to them!

Good luck!

Landolphi’s wife was diagnosed with several disorders after several years of fatigue, aches and pains, tingling in her fingers and toes and even a complete shutdown of her reproductive system. Doctors couldn’t figure out what it was. At some points they even thought it may be Epstein-Barr, some kind of adrenal dysfunction or even multiple sclerosis.

A family member found an article about something called celiac disease and it was this discovery that helped doctors take control of her symptoms. Celiac disease is powered by gluten which is found in wheats, barley and certain grains. Celiac disease is more widespread than most people know but the treatment is quite easy. There are no pills, no medicines just a lifelong commitment to a gluten-free diet.

This is where Landolphi’s training as a graduate of Johnson and Wales comes into play. Robert started experimenting with various recipes making them gluten free, yet finding ways to prevent them from being flavor free. Learn about the different kinds of flours and nuts you can use to enhance your dishes. Robert’s methods of substituting ingredients will help anyone needing a gluten free diet to eat scrumptious dishes.

There are over 100 recipes in his new book. Everything from starters to main dishes to dessert, he has it all covered. But it’s not just recipes, Landolphi also discusses the basics of eating gluten free and his thoughts on eating out.

This book is available in bookstores and online retail outlets everywhere. The paperback cookbook retails for $16.99 and is published by Andrews McMeel Publishing. You can also purchase this book via the Foodie In Disguise Amazon Store by clicking the link below:

Photo credits: University of Connecticut and Andrews McMeel Publishing

That’s right, this 2009 IACP Cookbook Winner can be yours in our first FoodieInDisguise Contest!

Published by Andrews McMeel Publishing, The Art & Soul of Baking just won in the Baking Category. It has also been nominated for a 2009 James Beard Cookbook Award in the Baking Category.

Co-authored by pastry chef and baking authority Cindy Mushet and Sur La Table, this wonderful book will be one that you will come to time after time for answers to all your baking questions.

But that’s not all, there are 250 wonderful recipes and over 100 beautiful photographs. Cindy also gives professional tips and tricks for the home baker – taking you step-by-step through each recipe.

So how do you win this great book?

Tell me about your favorite baked good by leaving a comment below – sharing a recipe is encouraged!!

The lucky winner will get picked totally at random using a random number generator. That person wins the book!

You must have a valid e-mail address in order to qualify. Don’t worry, your email won’t be visible on the blog, but it is the only way we can get a hold of you if you do win. Comments that don’t list a favorite goodie or lack an e-mail address will not be qualified.

Your email address will be kept private and not be used for any kind of mailing list whatsoever.

We will announce the winner on Wednesday, April 22 (my birthday!)

Good luck everyone!!

A few years ago Joanne started a group called Agave Girls, women who appreciate tequila. 100% agave tequila – not the aspirin-inducing kind we remember from college days. It wasn’t long before the buzz about Agave Girls gained national attention (and tequila became the fastest growing spirit in the U.S.), and pretty soon Joanne’s agent called to say her book proposal for TEQUILA: A Guide to Types, Flights, Cocktails and Bites was accepted!

TEQUILA is an aficionados guide with 60+ recipes for both cocktails and food! One of the cocktails she created is the Surly Temple, which the media is going crazy over and other recipes were contributed by top tequila bartenders around the country.

Joanne recommends the heavenly Prado cocktail developed by Kacy Fitch at the Zig Zag Café in Seattle, WA – it pairs perfectly with my tequila-infused recipes including savory Chorizo Hand Pies and incredibly delicious Coco Loco Tequila Cupcakes.

Prado
Serves 1

A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!

2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1 ounce maraschino liqueur
1 egg white
1 flamed lime peel (see below), for garnish

Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel.

Flamed Citrus Peel
Remove a 2-to-3-inch long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail.

Reprinted from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photography by Lara Hata. Copyright © 2009. Ten Speed Press, Berkeley, CA.

Joanne will be doing a book tour and will also be doing a few cooking classes highlighting some of the food and drinks from Tequila. Visit www.joanneweir.com for more information on where she will be and for lots of recipe ideas!

Joanne has had several shows on PBS, most recently she is in her newest season of Joanne Weir’s Cooking Class. Prior to that she had two successful series “Weir Cooking in the Wine Country” and “Weir Cooking in the City”. In addition she has had several cookbooks such as From Tapas to Meze, companion books to her PBS series, most notably “Weir Cooking in the City” which won the 2005 James Beard Award. Other titles include: Joanne Weir’s More Cooking in the Wine Country; Weir Cooking : Recipes from the Wine Country; and You Say Tomato as well as several titles for Williams-Sonoma. Joanne also conducts several culinary tours to France and Italy each year.

The International Association of Culinary Professionals (IACP) has just concluded their 2009 conference and have announced the winners of this years IACP Cookbook Awards.

In the baking category, Sur La Table’s The Art & Soul of Baking took home the award.

Noted pastry chef, Cindy Mushet, is the co-author of The Art & Soul of Baking. Cindy is an accomplished pastry chef of over 20 years starting her career in the kitchens of Chez Panisse in Berkeley, CA . From there she has been the lead Pastry Chef for several restaurants up and down the California Coast.

I had the fortune of meeting Cindy when she was an instructor at The New School of Cooking in Culver City. I describe Cindy’s teaching style as direct, yet with a smile. Cindy’s writings can also be found in places like Gourmet, Food & Wine and the NY Times. Cindy’s first cookbook, Desserts: Mediterranean Flavors, California Style showcases some of Cindy’s best recipes and highlights her ability to amaze your visual senses as well as your taste buds.

Sur La Table certainly has made a place for itself in the home and housewares world. Each Sur La Table store is filled with wonders that any foodie or culinarian could want. Each visit is different as you explore the displays and try every gadget. Their employees are trained on the products they sell and are very passionate about cooking. Sur La Table has had its pulse on America’s cooking scene since 1972. Renée and Carl Behnke purchased the original Sur La Table at Pike’s Market in Seattle and now they have over 70 stores nationwide. In addition to the fine wares they sell, they also have a very successful cooking program where home cooks can come learn new skills or refresh old ones.

Congratulations to Sur La Table and Cindy Mushet. This is a wonderful book! The Art & Soul of Baking has also been nominated for a James Beard Award – news to come on that in May!

I remember the first time I got to meet Renée when I was working in one of her culinary programs at the Sur La Table in Arlington, VA. It was May of 2004 and what I remember was being so nervous to meet her and the then new CEO, Kathy Tierney. The visit when very well and she was impressed with what we had done at her Arlington location.

Today, it has been almost 4 years since I had seen Renée. I left Sur La Table in 2005. I was sitting in the audience listening to acclaimed Indian cuisine authority Suvir Saran and he made mention of Renée and pointed towards the audience. I glanced over, saw her and I was so excited. After Suvir’s presentation, Renée was talking to another audience member and was trying to get thru a stantion and in an attempt to release the belt, it had malfunctioned. She was trying to get it back on as she was talking to a fan. I walked up and took the stantion belt from her and she looked up and realized it was me! I saw her remember who I was and I was happy. From there we talked and caught up and she told me she was announcing her new cookbook at the show. Renée was scheduled to do a cooking demo from one of her recipes the next morning. It was such a joy to spend some time with Renée.

The next morning, I was there at 9:15 waiting for Renée to come on stage. She demoed a recipe of  a Red Lentil Curry Soup which is from her upcoming cookbook, Memorable Recipes. Her new cookbook touches on many of the foods she has encountered in her travels around the world and she wanted to show how they translate back to the American table.

Memorable Recipes has wonderful photography and the recipes are structured well. In addition to the recipes, Renée talks about menu plans, do-ahead tips, decor ideas, and shortcuts we can all appreciate. Her book is ideal for anyone who enjoys cooking for themselves and for family and friends. Memorable Recipes features appetizers, soups and salads, sides, main dishes, and desserts. Renée takes the extra step of making wine paring recommendations – not specific wineries, but types of wine.

The book will be released in Late May/Early June from Andrew McMeel Publishing. Renée will be doing a book tour across the US. You are sure to find her doing a cooking demo at many Sur La Table stores. The book will be available thru all major book retailers. You can pre-purchase a copy of her book and have it shipped to you as soon as the book is released!

Renée, congratulations on your book. I look forward to trying all the recipes in your book.

Note: You can pre-purchase her book from my new FoodieInDisguise Store, powered by Amazon.com. Click here to pre-purchase her book with a discount off the $35.00 publisher’s price.

On another side note, Andrew McMeel Publishing is the host to many wonderful cookbooks. In addition to Renée’s upcoming book, they are also the publishers of Sur La Table’s three cookbooks as well as publisher to such titles as The Secrets of the Red Lantern and Pamela Sheldon Johns’ 50 Great Appetizers – a cookbook I have mentioned on this site before. Check out Andrew McMeel Publishing’s full list of cookbooks at http://www.andrewsmcmeel.com/cookbooks.html

Stud Muffins: Luscious, Delectable, Yummy (and Good Muffin Recipes, Too!) hit the bookshelves recently and they were on this morning’s KTLA Morning News. There were about 6 hot “studs” there to demo how to make the 50 great muffin recipes in the book.

In the publisher press release they say:

Fifty recipes are presented by sexy men—stud muffins—who are poised to give you an adrenaline-pumping sugar rush. The tempting treats (we’re talking about the muffins!) include an array of ingredients—from berries to cream to nuts and chocolate—for any kind of heart’s desire. The practical recipes are delicious, and the accompanying love-at-first-bite stories are guaranteed to be just as delectable. Indulge in Orange You Cute Muffins, Midnight Snack Muffins, Secret Center Muffins, and Give Me S’More Muffins, to name a few—hot and ready for your pleasure!

A full-color girlfriend’s gift cookbook featuring creative muffin recipes with unforgettable serving suggestions. Each recipe is delivered by a sexy man—a stud muffin—who will give you a heart-pounding sugar rush. Thousands of men auditioned for the opportunity to showcase these quality goods with hardly any apron strings attached. The practical recipes are delicious and the stud muffin descriptions are guaranteed to be just as delectable.

Well I say this book is just as much for me as it is for the women out there! There I said it! Haha…

I found this “promotional” video on YouTube this morning:

The guys that were on the KTLA Morning Show were pretty cute and dare I say that some of them were “family”. I think maybe I’ll have to go on a mission and buy this book and make all 50 muffins in the book….what do you say? :)

The book is available from Barnes & Noble, Amazon and Borders. The book retails for $18.95, but can be had for as low as $12.89.