Recipe For You - Espresso Partida

Espresso Partida

1 1/2 oz. Partida Reposado Tequila
1 shot espresso
1/2 oz. Frangelico liqueur
1/2 oz. Patron XO liqueur
1/2 oz. Bailey's Irish Cream liqueur
Crushed Mexican Chocolate for garnish

Directions:
Combine everything but the crushed chocolate in a shaker filled with ice. Shake and pour into and ice filled highball glass. Garnish with a dash of crushed Mexican chocolate. Enjoy responsibly!

The Foodie's Fortune

Allow yourself time - you will reach success!

Christmas Cookie Recipes - Chocolate Mint Snow Top Cookies

Chocolate Mint Snow Top Cookies

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mint flavored semi-sweet chocolate morsels
6 Tablespoons butter, softened
1 cup sugar
1 1/2 teaspoon vanilla extract
2 eggs Confectioners sugar

Directions
In bowl, combine flour, baking powder and salt; set aside. Over hot water, melt 1 cup mint morsels, stirring until smooth. In bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350 degrees. Shape dough into 1-inch balls; coat with confectioners sugar. Place on an ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.

Christmas Cookie Recipe - Candy Cane Cookies

Candy Cane Cookies

Ingredients
1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring

Directions
Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.

Christmas Cookie Recipes - Chewy Noels

Chewy Noels

Ingredients
2 teaspoons butter or margarine
2 eggs or egg substitute equivalent
1 1/2 cups brown sugar, packed
5 Tablespoons flour
1/8 teaspoon baking soda
1/8 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped nuts confectioners sugar

Directions
Melt butter in small baking pan over low heat. Beat eggs slightly. Combine sugar, flour, soda and nuts. Stir into beaten eggs and vanilla. Pour mixture over butter. Do not stir. Bake at 350 degrees for 20 minutes or until center is set. Turn out of pan onto rack. Cut into squares and dust bottom with confectioners sugar.

What is??

What is a blintz really? It is an ultra thin, tender pancake that can be made with any number of flours. It is typically rolled up and filled with a sweet or savory filling (ricotta cheese, fruit or meat mixtures). Blintzes are then sauteed until golden brown and then served with sour cream.

Recipe For You - Quick Cheese Blintzes

Perfect for Hanukkah! Check it out! This is a "healthier" version that was shared with me!

Quick Cheese Blintzes
Ingredients
Batter:
4 large eggs, beaten
1 1/4 cups nonfat milk
2 tablespoons low-fat sour cream
1/4 cup melted, trans fat–free margarine, plus extra for greasing or butter
1 teaspoon vanilla extract
1 1/3 cups all-purpose (white) flour
1 1/4 teaspoons baking powder

Filling:
2 cups part-skim ricotta cheese
2 eggs, beaten
2 tablespoons sugar substitute

Instructions
1. Preheat the oven to 375°F. 2. Mix all the batter ingredients together. Pour 1 1/3 cups of the batter into a greased roasting pan and bake for about 10 minutes. Remove from the oven and allow to cool slightly.3. Prepare the filling by mixing all the ingredients thoroughly.4. When cooked batter has cooled, spread the filling over it. Smooth the surface and slowly pour the remaining batter on top. 5. Carefully return to the oven and bake for another 40 to 50 minutes, until the top is firm.

Insight

The future belongs to those who see possibilities before they become obvious.
~John Sculley

Maxine

Enjoy the warmer weather while it lasts!

December!

Happy December everyone! And Happy Hanukkah! Stay tuned for some really cool stuff to come your way as well as some great restaurant recommendations...I've gotten even busier these last few weeks and it's become increasingly difficult to find the time to blog, so bear with me and cool stuff will come your way!

The Foodie's Fortune

The art of a relationship is in the appreciation.

Recipe For You! - Turkey and White Bean Chili

This is a great and easy recipe that a friend of mine shared with me...that I thought I should share with you!

Turkey and White Bean Chili

Ingredients
1/2 tablespoon extra-virgin olive oil
1/2 medium onion, roughly chopped
1 garlic clove, minced
1/2 pound turkey cutlets, cut into 1/2-inch pieces
1/2 tablespoon chili powder
1/2 teaspoon ground cumin 1/2 (15-ounce) can cannellini beans, rinsed and drained
1/2 (14.5-ounce) can Mexican diced tomatoes
1/2 cup low-sodium chicken broth Salt and freshly ground black pepper

Instructions
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. 2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes. 3. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

Dining Recommendation - La Strada

La Strada is a charming little cafe style restaurant located on the Second Street strip in Belmont Shores. It's the perfect place for a casual lunch with friends. La Strada is very cozy in it's atmosphere with a comfortable menu. I ordered their Antipaso Mixto, which was big enough to share and the got their classic Lasagne Bolognese. Delicious! I really loved the carefully layered sheets of pasta with generous helpings of cheese and meat sauce. Their lasagne is not made in one giant pan and cut into pieces, it is individually layered and plated to order. For dessert we ordered their chocolate cake to share....but unfortunately it was just okay. (I'm not a fan of cakes swimming in whipped cream.) So my advice? Skip dessert and go for great appetizers and delicious entrees! Please visit them at 4716 East Second Street in Long Beach or call 562.433.8100

Produce Lesson: Bok Choy

Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with wide white thick curved stalks and broad deep green leaves with white veins. Baby bok choy is about seven inches long. Baby stalks are tinged with apple green, leaves are oblong, and deep green with smooth edges. Choose bunches with firm white stalks topped with crisp green leaves. Bok choy is available year-round in most supermarkets. It can be used in salads, as a cooked vegetable, or my favorite, stir fried. Bok Choy is related but not the same as Chinese Cabbage.

The Foodie's Fortune

Seek first to understand, then to be understood.

Happy Thanksgiving!

Happy Thanksgiving everyone! I hope you all have a wonderful, delicious and safe holiday!

Recipe For You - Spinach with Garlic & Pine Nuts

Spinach with Garlic and Pine Nuts
Ingredients

1 pound spinach leaves (I like to use the ready-to-use bagged spinach)
1 tablespoon extra-virgin olive oil
2 tablespoon pine nuts (almonds also work great in this recipe!)
2 garlic cloves, sliced
Salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large skillet over medium heat. Add pine nuts and cook until lightly golden, about 3 minutes. Add garlic and cook 1 minute more. 3. Add spinach to the pan, in batches if necessary, and sauté until starting to wilt. Cook, stirring and tossing frequently, until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve. This would make a great side dish at your Thanksgiving dinner!

Makes 4 (3/4-cup) servings


Some cool things to know about spinach: it is rich in beta-carotene, folic acid, magnesium, and vitamin K. Also, if you do decided to forgo the bagged spinach, please know that the thicker leaves are better for sautéing/cooking and the flatter, thinner leaves are better for salads and eating raw.

Turkeys...Fresh or Frozen?

When it comes to buying turkey, there are so many options out there, we thought we should put together a guide to help you pick out the right one for your dinner.

Frozen: Turkeys labeled "frozen" are flash frozen down to 0°F right after processing. They're every bit as flavorful as fresh ones. If you purchase a frozen turkey, allow plenty of time for it to thaw, at least 3-4 days. The best and safest methods to thaw the bird are: in the refrigerator or for up to 12 hours in a sink in very cold water, making sure to replenish the cold water every 30 minutes. Never thaw your turkey at room temperature (like on the counter) to avoid harmful bacteria.
Fresh: Fresh turkeys are only chilled and thus have a shorter shelf life than frozen turkeys. Because you don't have to thaw them, they are a more convenient option and my personal favorite.
Self-basting: Turkeys labeled "self-basting" have been injected with a solution intended to make them more flavorful and tender, which ends up saving you time, since these turkeys have been salted or otherwise seasoned. This means you can skip brining or marinating that can take several hours — plus, you're virtually guaranteed a moist and flavorful bird.
Organic: Organic turkeys come frozen, fresh, and self-basting, and are raised on organic feeds and without antibiotics. (This is the type of turkey I buy every year...the flavor really can't be beat!)

No matter which type of bird you choose, figure that you need 1 to 1 ½ pounds of turkey per person. Once you've determined the type and weight range you need, find the roundest bird available. Then clear out the freezer or refrigerator to make room for the turkey! Have a great dinner!

Generosity and Pride

Generosity is giving more than you can, and pride taking less than you need.
~Kahlil Gibran~

The Foodie's Fortune

The greatest pleasure in life is doing what people say you cannot do.

Have a Great Weekend!

Produce Lesson: Leeks

Looking like an enormous green onion with sturdy, deep green stalks forming a chevron patterned crown atop a thick cylindrical bulb, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. Baby leeks are pencil thin, have a sweeter taste than mature leeks, and because of their smaller size, baby leeks are more tender. Leeks are available in most regions year-round. When buying leeks avoid any with yellow or withered tops. Leeks are great in salads, soups, or used as a whole vegetable. They are originally from the Mediterranean countries.

Maxine!

Dining Recommendation - Sunnin Lebanese Cafe

Wow! That's all I can say! I was recently driving up and down Second Street in Long Beach, debating which middle eastern restaurant to try and I'm glad I picked this one. The food is among the best I have ever had. The service was wonderful (our waitress even had an Egyptian accent!) and the decor transported us to somewhere magical! If ever you are looking for a fabulous, very cool cafe to go to for lunch Sunnin is it. We started off our lunch with Sfiha (#14), an appetizer of homemade dough stuffed with ground beef, tomatoes, onions and pine nuts. So yummy I should have made a meal out of it! I then ordered the Kefta Kebab (#35), finely ground beef with chopped onions, parsley and seasoned with a blend of spices, served with hummus, rice and Lebanese salad. My lunch mate ordered #37, Kebbeh bil Sayniyeh - two layers of finely ground beef and burgul, stuffed with minced beef, onions and pine nuts, also served with hummus, rice and Lebanese salad. They have a house specialty drink called Jallab which is made from Lebanese fruits and garnished with pine nuts (I know that sounds a little weird, but trust me on this!) - so good! We finally finished our meal on a sweet note with wonderfully unique dessert of phyllo, custard and honey (I'm sorry I can't remember the name - and it's not listed on their take out menu) and of course a couple of cups of their Lebanese coffee. I cannot say enough about this wonderful cafe...only that I wish I had discovered it earlier! Sunnin Lebanese Cafe 5110 East Second Street, Long Beach, CA 90803
PH: 562 433 9000. They also have another location at 1779 Westwood Blvd. Los Angeles, CA 90024. Or you can visit their website at http://www.sunnin.com/. Please visit them you are going to love it!

Foodie Language

Frittata [frih-TAH-tuh]
An Italian omelet that usually has the ingredients mixed with the eggs rather then being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiler. An omelet is cooked quickly over moderately high heat and, after folding has a flat sided half oval shape. A frittata on the other hand, is firmer because it's cooked very slowly over low heat, and round because it isn't folded.

Recipe For You - Tomato and Leek Frittata

I love this recipe! It's easy and quick to make. Frittatas are always a wonderful item for breakfast or brunch, especially when you have out of town family visiting...

~Tomato and Leek Frittata~
Ingredients
2 teaspoons extra-virgin olive oil
2 medium leeks, cleaned and thinly sliced (white parts only)
1 tablespoon fresh thyme leaves
8 large eggs
1/4 cup fat-free milk
Salt and black pepper
1/2 cup shredded white cheddar cheese
2 small (1-pound) ripe tomatoes, thinly sliced crosswise


Directions
1. Preheat oven to 350°F. Saute leeks in 10-inch ovenproof nonstick skillet over medium heat, until softened. Reduce heat to medium-low. 2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese. Pour over leeks in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top. Transfer skillet to oven and cook 10 minutes, until center is cooked through and tomatoes are lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter. Cut into wedges and enjoy!

Living

We make a living by what we get, we make a life by what we give.
~Winston Churchill

Cheeses...

Here's another cheese I like to use a lot: Goat Cheese or chevre. French for goat, chevre is a pure white goat's milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses. "Pur Chevre" on the label ensures that the cheese is made entirely from goat's milk, while others may have the addition of cow's milk. Chevres can range in texture from moist and creamy to dry and semi firm. It also comes in a variety of shapes including cylinders, discs, cones and pyramids which can often be coated with herbs or peppers.

Succeeding...

I've missed more than 9,000 shots. I've lost almost 300 games. I've failed over and over again in my life. And that is why I succeed.
~Michael Jordan

Did You Know??

Do you know why sodas are referred to as colas or what cola really is? A cola is a sweet carbonated beverage containing cola-nut extract and other flavorings...What is cola-nut? Cola-nut or kola nut comes from the cola tree that grows in Africa, South America, and the West Indies. Caffeine and theobromine, used in the manufacture of some soft drinks, are derivatives of the cola nut. Chewing this nut is a favorite pastimes of natives who claim it diminishes fatigue and thirst and (for some) has aphrodisiac properties.

Cheeses...

Brie! Brie is another one of the cheeses we always use in our cheese platters. I LOVE Brie! I can never seem to get enough. Brie is considered one of the world's great cheeses and characterized by an edible, downy white rind and a cream colored, buttery soft interior that should "ooze" when at the peak of ripeness. Although several countries make this popular cheese, French Brie is considered the best. Because Brie must be perfectly ripe for the best flavor, select one that is plump and resilient to the touch; the rind might show some pale brown edges. Once ripe, Brie has a short life and should be used within a few days.

Pumpkin Cookies

So a very good friend of mine sent me this recipe...she made them and loved them! I'm dying to try it out...I'm a fan of pumpkin things...muffins, cookies, pies, whatever! Check it out! I think I might make these tomorrow...let me know what you think.

Pumpkin Cookies

Ingredients
1 cup canned pumpkin
1 cup brown sugar
2 egg whites
1/3 cup applesauce
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp ground cloves

Directions
Preheat oven to 350
Mix together pumpkin, sugar, applesauce, vanilla and eggs.
In a separate bowl, combine the remaining ingredients (flour, spices, baking soda, oatmeal).
Add to pumpkin mixture, stirring well.
Drop by spoonfuls onto a baking sheet.
Bake 10-12 minutes

Cheese Platter

So every so often someone emails or asks me what cheeses were used for the picture on our website. Although we do like to change things up every now and then, the cheeses used for that platter are some of my favorite. Over the next few days I will try to write a little more about them.

Cheeses

The first cheese I'll talk about is Colby Cheese, the white and yellow marbled cheese. It is a mild, whole milk, cheddar cheese that has a softer, more open texture than regular cheddar. Because it's a high moisture cheese, it doesn't keep as well as other cheddars. It is popular for eating out of hand and in sandwiches.

Cheeses...

A Mexican cheese called Queso Fresco, also called Queso Blanco in some markets, is a white, slightly salty, fresh cheese with a texture similar to that of farmer cheese. It is available in cheese blocks (perfect for cutting into cubes) and in cottage cheese style tubs.

Food Safety

The temperature in your refrigerator should be below 40 degrees F and below 32 degrees F. in your freezer.

Caring...

Caring about others, running the risk of feeling, and leaving an impact on people, brings happiness.

~Rabbi Harold Kushner

Foodie's Fortune

You must experience failure to appreciate success!

What is??

A pistou is a mixture of crushed basil, garlic and olive oil used as a condiment or sauce. It's the French version of Italy's pesto.

Recipe For You!

Soup Au Pistou

Ingredients
2 tablespoons extra-virgin olive oil
3 leeks (white and pale green parts only)
3 medium garlic cloves thinly sliced & minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15.5–19 ounces) white or cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)

For the Pistou
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2.5 ounces, from 2 medium bunches)
1/2 teaspoon salt
5 tablespoons olive oil
1/2 cup grated Parmesan cheese

Heat oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds more, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In a blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With the machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablespoon pistou into each bowl.

November!

Happy November all! I hope everyone had a happy and safe Halloween! Although it is nice outside and not as wintery as I would like it to be, I thought I would kick off the month with a cool soup recipe! 'tis the season!

Dining Recommendations - Nonna

Nonna is a wonderful little Italian restaurant tucked away on Sunset Boulevard between Doheny and Sierra Drive. The coziness of the restaurant make for a wonderful ambiance, and I had a really good time dining on their patio. The food is incredibly flavorful and everything is served in Euro portions, not in giant super sized portions you are never going to finish. My criticisms for Nonna? The prices are outlandish and the service was okay. I ordered a dover sole that was absolutely delicious but way over priced at $40, just for the fish. Would I go back? Only if they drop their prices a bit. I can appreciate the European style portions, but even in Europe restaurants like these aren't as expensive. If you are curious please visit them at 9255 Sunset Blvd West Hollywood, CA 90069 Phone: (310) 270-4455

Kindness

No act of kindness, no matter how small, is ever wasted.
~Aesop, Ancient Greek Moralist

The Foodie's Fortune

Express yourself...Don't repress yourself!

Maxine!

Dreams

It is difficult to say what is important, for the dream of yesterday is the hope of today and the reality of tomorrow.
~Robert H. Goddard

Did You Know??

Did you know that gianduja chocolate is a blended mixture of chocolate and hazelnuts that has a unique flavor and velvety-smooth texture. Usually milk chocolate is used, but gianduja can be made from semisweet or bittersweet chocolate. It does have a shorter shelf life of 6 to 8 months and should be handled and stored the same way as other types of chocolate.

Food Safety

When buying meat, here are some guidelines to follow to ensure that you are getting good meat, and not something that is about to go bad if not already bad. Yes, I have experienced finding in stores discolored meat that should not have been on the shelf. Were people still picking up the packages contemplating to buy it? You bet!

So keep this list as your criteria for acceptable:
Beef Color: bright cherry red
Lamb Color: light red
Pork Color: pink lean meat, white fat
Texture Color: firm and springs back when touched

Do not accept or buy if it is:
Color: brown or greenish in color, brown, has green or purple blotches or
white or green spots
Texture: slimy, sticky or dry
Packaging: broken cartons, dirty wrappers or torn packaging
Odor: sour odor

Recipe For You!

Pomegranate Syrup

Ingredients
1 cup pomegranate juice
1 tsp. lemon juice
1/2 cup sugar

Directions:
Combine pomegranate juice, lemon juice and sugar in a medium saucepan. Bring to a boil on high heat. Reduce heat to medium-high and gently boil for 10 minutes or until slightly thickened. Although some people like their syrup warmed, we always recommend allowing it to cool to room temperature to enjoy. This wonderful syrup can be used on pancakes, waffles, French toast, etc.

Produce Lesson: Pomegranates

So much has been said about pomegranates and since so many of you have so many questions about them I thought I would share these interesting facts with you. Pomegranates are high in flavonoids, antioxidants (also found in red wine) and cocoa. Recent studies show that pomegranate juice may also help prevent heart disease, although eating your fruit is always better than drinking it! The trick to enjoying the seeds is with the foolproof 'underwater technique'. Cut the pomegranate into quarters over a paper towel. Fill a medium bowl with cold water and hold the fruit under the water seed side down. Pull the edges back, exposing the seeds and run your fingers over the seeds to remove them. Turn the pomegranate over, still holding it underwater, and pick out the remaining seeds. The seeds will sink to the bottom of the bowl and small membrane pieces will float to the top making them easy to discard. Drain the pomegranate seeds and pat dry with a paper towel. Enjoy!

Foodie Language

ratatouille [ra-tuh-TOO-ee; ra-tuh-TWEE]
A popular dish from the French region of Provence that combines eggplant, tomatoes, onion, bell peppers, zucchini, garlic and herbs-all simmered in olive oil. The vegetables can vary according to the cook and can either be cooked together or separately and then later combined. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.

Determination

Determination gives you they resolve to keep going in spite of the roadblocks that lay before you.

~Denis Waitley

Did You Know??

Did you know that the almond is actually a member of the peach family??

The Foodie's Fortune

Happiness lies in your own hand.

Have a great weekend!

Maxine!

Life!

Don't take life too seriously. You'll never get out of it alive.
~Elbert Hubbard

What is???

What is a minimum internal cooking temperature? It is the minimum temperature a meat should be cooked. For example, the minimum internal cooking temperature for chicken is 165. It should not be considered done or ready to eat until it reaches a minimum internal cooking temperature of 165.

Food Safety

To reduce the risk of cross-contamination, never store cooked or ready-to-eat food below raw food. In other words, don't place your birthday cake below a package of raw fish. Juices from the raw meats may leak out and contaminate your ready-to-eat, cooked food, or in this case your birthday cake. From top to bottom order this is how your raw meats should be stored in your refrigerator:

top shelf - all cooked and ready-to-eat food then...

1. fish - 145

2. whole cuts of beef - 145

3. pork/ham/bacon/sausage - 145

4. ground beef and ground pork - 155

5. poultry - 165 (always on the bottom shelf)

Why in this order? Because the minimal internal cooking temperature for each meat is different, they should be stored in such a way that the meat on the bottom shelf is the one with the highest internal cooking temperature. In other words because the minimal cooking temperature for poultry is 165, it should never be stored above fish which has a lower internal cooking temperature (145). If some of the juices from the poultry were to contaminate the fish, during the cooking process the fish would never reach a high enough temperature to cook out all the bacteria it was cross contaminated with, therefore increasing the risk of someone getting sick. So please be safe and always store your meats in this order if possible!

Did You Know??

Did you know that trattoria is the Italian term for 'casual cafe'???

Foodie Language

Cantina [kan-TEE-nuh] noun
Italian for cellar or winery.

Everyone knows that Alan keeps all the really good wines tucked away in his cantina downstairs.

Effort

Effort only fully releases it's reward after a person refuses to quit.
~Napoleon Hill

Did You Know??

Did you know that although chateau is the French word for "castle", when referencing wine, a chateau refers to "wine estate" or "vineyard". The name is most commonly used in France's Bordeaux region. The French only allow the word chateau to appear on a label name when an authentic vineyard with the traditional use of the name has produced the wine. The only exception is when the word chateau is an essential part of the name, such as Chateau-Challon, or when it's an American winery, such as Chateau St. Jean.

Did You Know??

Did you know that the term character is applied to a wine with distinctive, obvious features, either pertaining to its style or variety. Although a wine without character is considered dull, it has nothing to do with a wine's quality.

Stressed Out Maxine!

Click here to shop for teas!

Playtime

You can discover more about a person in an hour of play than in a year of conversation.
~Plato

Foodie Language

ragout [ra-GOO]

A derivative or the French verb ragouter, meaning "to stimulate the appetite, ragout is a thick, rich, well-seasoned stew of meat, fish, poultry or sometimes vegetables.

Recipe For You - Ginger Quince Butter

Ginger Quince Butter

Ingredients:
3 quince, peeled, cored, and sliced
1 1/2 cups water
1 cup pineapple juice
3 Tablespoons lemon juice
1/2 cup sugar
1/2 cup honey
1 Tablespoon minced lemon zest
1 Tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
1. Place quince, water, and juices in medium saucepan and boil on high heat. Reduce to low heat and then simmer for about 30 minutes or until quince is very tender.

2. Stir in remaining ingredients and increase heat to medium high and bring to a gentle boil, stirring constantly for 5 minutes. Remove from heat and puree in blender or food processor.

*Can be refrigerated up to 1 week, or frozen in small containers up to 3 months.
** This wonderful spread can be slathered over pancakes, biscuits, waffles, or toast.

The Foodie's Fortune

The word "listen" contains all the letters

of the word "silent".

Maxine!

Have a great weekend!

Dining Recommendations - Rainbow Bar & Grill

So here it is: I recently went to a restaurant called the Rainbow Bar and Grill on Sunset Boulevard two blocks east of Doheny. I had heard so much about their pizza and ambiance that I finally decided it was time to check it out. Of course I ordered one of their pizzas but I also couldn't resist to order their grilled salmon. I love salmon! The service was okay but the food took forever to come out. First came the pizza and salads, and I will say, it was good! Actually it was really good, the pizza that is. The salads were mediocre...I've had better. And then came the salmon. The salmon was way overcooked, basically inedible and the mashed potatoes were the worst I had ever had! They were totally disgusting and for the first time in a long time, I sent the plate back. It was horrible! Would I go back? Probably not for a long time. And if I were to go back, it would be for the pizza and just the pizza. It's really too bad because there were other things on their menu I would like to have tried, but after that fiasco, I'm just sticking to the pizza.

Discipline

Discipline is remembering what you want.
~David Campbell

Produce Lesson: Quince

Quince basically look like squatty pears with an uneven skin surface and subtle bumps. Some have fuzzy skin; others are smooth with colors ranging from yellow to chartreuse. Inside the flesh is whitish-yellow with a texture similar to hard, under ripe pears. Uncooked they taste dry and stringent. Cooked, they become soft and flavorful, most varieties turning an appealing pink or red color with an alluring fragrance of pear and pineapple.

Quince can be baked, sauted, braised or poached. My favorite is to make jams and jellies with them! Quince paste is a popular dish in both Mediterranean and Mexican cuisines and often paired with salty cheeses. The are a good source of vitamin C.

Food Safety

There really are only three safe ways to thaw food that I would recommend.

1. In a refrigerator, at temperatures of 41F or lower.
2. Submerged under running potable water, at a temperature of 70F or lower.
3. In a microwave oven, if the food will be cooked immediately after thawing.

Be safe and follow these guidelines!

Effort

Success is a ladder you cannot climb with your hands in your pockets.

~American Proverb

Meyer Lemons

Botanists believe that this relatively new lemon-family member is really a cross between a lemon and an orange. Meyer lemons have a a rounder shape and smoother skin than common commercial lemons. Their color ranges from deep yellow to yellow-orange. The aromatic juice is sweeter and less acidic than that of regular lemons, making it possible to actually eat the lemon as is. Meyer lemons are named after F.N. Meyer who imported them from China where it's been grown for centuries.

Maxine's Thought For the Day

Did You Know??

Did you know that the word "mocha" originally referred only to a very fine coffee grown in Arabia and shipped from Yemen's port of Mocha. Today this strong, slightly bitter coffee is still available but not as popular as it was in the 16th and 17th centuries. It now commonly refers to a hot coffee and chocolate beverage.

Foodie Language

mise en place [MEEZ ahn plahs] A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Before you head over to the stove, make sure your mise en place is ready to go so your dish will come together smoothly. Otherwise you might burn something while you are retrieving a forgotten ingredient at the last minute.

The Foodie's Fortune

Catch on fire with enthusiasm and people
will come for miles to watch you burn!

Dining Recommendations - Lasher's

One of my favorite local restaurants is Lasher's! I love this place! I can't get enough of them! They also remind me of another restaurant in L.A. that I enjoy (more on this later!). But please check them out. Lasher's offers a warm, cozy, intimate dining atmosphere with an impeccable menu! Some of my favorite items include Fried Green Tomatoes (totally to die for!), Caramelized Salmon, and their Homemade Meatloaf. They also offer a delicious Sunday Brunch with a unique menu. I don't think I have ever gone for brunch with the same menu twice! It's always so hard to decide what to eat because it's all so good! Lasher's is located on the corner of Broadway and Newport Ave. in Long Beach. It's a wonderful little cottage converted into a restaurant. I recommend you call for reservations. (562)433-0153

Where Do I Find???

I thought I should enclose a link and give you some ideas about where to go to find some of the ingredients I use in these recipes I post for you. Sur La Table is a great store located throughout California and other states that caters to the gourmet home cook. (If there isn't one close by to you, don't worry, they ship!) Not only do they have great tools to use but some really cool ingredients too! And...they have the sprinkles to go with the recipe just posted! Check it out!

Recipe For You - Foodie's Disco Balls

This is a recipe that I had fun making with my kids...and with all that peanut butter in there...it kept them quiet!

The Foodie's Disco Balls (Macrobiotic version)

Ingredients:
1 small jar Sugar-Free, Natural, Organic, Crunchy Peanut Butter
2 Ripe Organic Bananas
2 Tablespoons Organic Flax Seed
2 Scoop Organic Chocolate Whey Protein Powder (you can add more if you want a more chocolatey taste!)
1 Jar Silver Sparkly Decorator's Sugar (this can be found in gourmet grocers and specialty stores in the baking aisle) for decoration

Directions:
Mash all the ingredients and blend well together. Make sure you mash the bananas to bits! (Kids really have fun with this!) Once this is done, roll the balls to the size of a walnut and then roll the balls in the silver sparkly sugar. Be careful to completely cover the balls in the sprinkles. Place the balls on a parchment lined cookie sheet tray and place in the freezer for two hours. Once the balls are frozen and set you can place them in a Ziploc bag for easier storage. Enjoy!

Integrity

Real integrity is doing the right thing, knowing that nobody's going to know whether you did it or not.

~Oprah Winfrey

Hot Dog Grilling Tips

Want really juicy hot dogs? Start off by placing them in a pot of water with some garlic cloves. Cook them for a few minutes in the pot and then for the last few remaining minutes take them out of the water and place them directly on the grill long enough to get grill marks. That's it!

Did You Know?

Superfine Sugar also known as castor sugar is more finely granulated sugar that dissolves almost instantly. That's what makes it perfect for making meringues and sweetening cold liquids.

Easy Like Sunday Morning....

Isn't this a line from one of Lionel Richie's songs??? I just don't remember which one. So how is your Sunday coming along? I'm taking a little break to blog with you and breathe! Sometimes I forget just how much Saturdays can suck the life out of me! Last night I went to see the Wave JazzFest at the Greek Theater...what a great show! Ottmar Liebert rules my world with Barcelona Nights and India Arie...well, she rocks! I lover her! I stayed up way past my bedtime and I'm still paying for it...it's not as easy as it used to be! It's Sunday afternoon and I'm still crawling....maybe I'll go do some shopping..that'll perk me up!

The Foodie's Fortune!

The Greatest Pleasure In Life Is Doing

What People Say You Cannot Do!

Food Safety - Raw Meats

Don't put cooked meat on the same plate that was used for raw meat. This can cause bacterial contamination and make you really sick. The same danger applies to cooking utensils — use one set of tongs to pick up raw meat and a separate set of tongs to pick up cooked meat....if only everyone in my industry did this, I would never have experienced food poisoning!

Ambition

Shoot for the moon. Even if you miss, you'll land among the stars!
~Les Brown

Maxine!

Have a GREAT weekend!

Food Safety

The surfaces of some fruits and veggies may be contaminated with bacteria or coated with pesticides. Thoroughly wash all fruits and vegetables before eating. This goes for the inedible skins of fruits and veggies, like cantaloupe and avocados. Also, keep fruits and veggies away from raw meats, seafood, and eggs.

Recipe For You!

Here's a cool recipe for a really yummy breakfast treat that I think you'll love. And you don't have to feel guilty about eating these either...Just remember, everything in moderation...So if you are tempted to eat more than one give them away to your friends. Nothing says I care, more than a healthy treat!

Pineapple Upside-Down Muffins

*They glisten like sticky buns, but they're whole-grain muffins packed with pineapple, raisins, and carrots.

Here's what you'll need:

Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

Muffins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot
(1 large)1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins
1/4 cup chopped walnuts or pecans (optional)

Preparation
1. Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray. 2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup. 3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl. 4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins, and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). 5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside down, either warm or at room temperature. Makes 1 dozen muffins.

Happy Baking!

The Foodie's Fortune

Your Charm Is Irresistable

Did You Know?

Did you know that white chocolate is not really chocolate at all? Yes, it's true! It is a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. The reason why it can't officially be classified as 'chocolate' is because it doesn't contain any chocolate liqueur, which which is why there's very little to no chocolate flavor. By the way, it should be melted slowly over a double boiler, low heat, to keep it from scorching.

Stone Fruits...

Do you know what a stone fruit is? It is a fruit with a pit....nectarines, peaches, plums, pluots, and apricots are all stone fruits. Don't forget to stock up before they are all out of season until next year!

Humor!

I hope this helps you make it through the rest of the week!

Grilling Tips!

I don't know about you, but I love to grill all year round. And actually one of my favorite times to grill is in the cooler months. So I thought I would share some grilling tips with you!

1. When cooking skewered meat or vegetables, cut your food into equal-sized pieces to ensure even cooking. Also, be sure to cut the pieces large enough so that they can't fall through the cracks in the grill.

2. If you are going to marinate your meat, do so for at least three hours prior to cooking. Marinating tenderizes the meat and reduces cooking time.

3. Brush sauces onto the food only during the last 20 minutes of grilling. Applying sauces earlier can lead to over browning or burning.

Good luck and let me know how these work for you!

Appreciation!

Thank You

By the way, thank you for all those wonderful suggestions for monthly specials. I will do my best to use as many as possible. In the meantime, especially in this warm weather please remember to reduce, reuse, and recycle! If you can, carpool with someone or take public transportation (the train)...I know it's a pain sometimes, but every little bit really does help! Make it a great day!

Happy New Year!

I hope everyone has a great Rosh Hashana...I will do my best to post but if I don't please forgive!

Dining Recommendations - Amici's

If ever you are in the Bay Area, there are several great restaurants to try...but only a small few are my favorites! One of them is a great place called Amici's...with several locations to choose from (one of the really fun ones for me is the one on Union Street) they have a great menu, fabulous pizza and my favorite salad of all time, the Antipasto Salad. Try it! In the meantime you can check out their website, their menu, and find the most convenient location for you at amicis.com.

Cravings...

So what do you like to eat? Although I am constantly inspired by everything around me...it's nice to hear what you have to say about eating because we are cooking for you! What kinds of specials would you like to see for October, November, December, etc? Share some ideas with me! A few months ago someone suggested adding some really refreshing salads to our menu...which are now being used for a special. Share your ideas and maybe we'll feature it in an upcoming monthly special!

Eggs

How do you know if your eggs are fresh?

Place an egg at the bottom of a glass full of water and watch what happens:
If the egg lies at the bottom on its side, it's fresh.
If the egg sinks, but with one end up, it's getting old but is still edible.
If the egg floats at all, you should buy some fresh ones.

*Always check the expiration date on the side of the carton...I bought eggs at Trader Joe's once and they were to expire that day! So check, check, check! Especially if you are shopping at Trader Joe's...it's not the first time I have encountered expired product on their shelves!

People!

Ain't this the truth!

Labor Day Heat

So how was your Labor Day? Did you accomplish anything? I got a few things done, but I hate going out in the heat - fortunately it was a holiday weekend so no one expected much except me! I did however create a new really yummy recipe for black cod. I'm really trying hard to make friends with white fish - I'm not a big fan, but with recipes like this, I will be soon!

Dining Recommendations - Uncle Bill's

Need a cool little place to eat breakfast? Try Uncle Bill's Pancake House in Manhattan Beach...great place! Yummy food and a nice beachy atmosphere/ambiance. They have really comfy patio/outdoor seating as well as indoor. The have the best apple cinnamon pancakes and some really delicious egg entrees. I had a great scramble with spinach, cheese, mushrooms and sausage! These guys also offer fresh squeezed orange juice...if you are ever in the area, check it out! Uncle Bill's Pancake House is located at 1305 Highland Ave Manhattan Beach, CA 90266
(310) 545-5177. It's two blocks up from Manhattan Beach Blvd. and Highland Ave. right on the corner of Highland and 13th.

Money

"They say money is the root of all evil. Lack of money is the root of all evil. Money can't buy happiness. Then I say you must not have enough of it. I love you does not put food on the table, only cold, hard cash does."

~Gene Simmons~

Dining Recommendations - Katana

Wow! Last night I had dinner at this fabulous restaurant in L.A. called Katana...it's my new favorite restaurant...I think we'll be going back next week! I can't wait! We ate outside and ordered off of their "Robata-yaki" menu. Although one of my dinner mates insisted on doing all the ordering and consequently ordered too much chicken (you know who you are!) everything was unbelievably delicious. Katana really raises the bar for the quality of food that should always be served. The black cod just melted in my mouth like butter. And of course my favorite, salmon, couldn't have been prepared any better. The Kobe beef skewers are to die for as are the chicken teriyaki meatballs, Aged ribeye, and chicken with green onions. Katana is located on Sunset Boulevard between La Cienega and Crescent Heights...Go! Go! Go!

Dining Recommendations - Biltmore

I had lunch at the Biltmore Hotel yesterday. If you've never been definitely go! It's such an experience. The Biltmore or Millennium Biltmore Hotel as it's called, was where the Academy Awards Ceremonies and dinners used to take place. There are some really cool pictures from the 30's and earlier of stars and awards all over the place.

First of all, I have to say that the ambiance and decor are beautiful and luxurious. We ate right outside Smeraldi's restaurant in the open where everyone has tea and goodies late in the afternoon. The service was wonderful; our server Saul was very charming. And the food was incredibly delicious, perfectly cooked. I had the Kobe beef burger with blue cheese and applewood smoked bacon with ultra thin fries and mesclun salad. No, I did not have appetizers or desserts! They would have rolled me right out - everything was filling and well worth it. The Biltmore is located on the corner of 5th Street and Grand Ave. in downtown L.A. Check it out!

Hot Weather...

I HATE HOT WEATHER!!!...I thought I would just remind everyone. I just checked the weather for the weekend so far (yup, I think way ahead!) and folks, we're looking at mid nineties maybe even 100.....yuk! We'll see how this all plays out!

Did You Know???

Egg yolks are one of nature's richest sources of choline, a B vitamin that is one of the most important nutrients for brain health. Choline is a building block of the valuable neurotransmitter acetylcholine, which is vital for memory, learning and thinking.

This vitamin is particularly important during pregnancy because it's essential for the brain development in the fetus. The choline in egg yolks helps maintain the flexibility of brain cell membranes, which is critical for the quick transmission of thoughts and impulses.

Emails

Thank you for your emails...no I did not fall off the face of the planet! I'm really good about blogging and then I crack and get lost in the everyday grind! You can relate! So I'm back....I'll be posting very soon some cool ideas and maybe some recipes! So stay tuned!

Birthdays!

Sorry I haven't posted in a while. I've been busy writing menus, recipes and then there was my birthday! I can't believe how many calls and cards I got! I really wasn't expecting so many people to go out of their way for me, remember...and did i mention gifts? The best part about it? The chocolate cake I ate! I took the whole day off...although I contemplated dashing over quickly to my office to get some things done, I was swiftly distracted and led in another direction! Obviously everyone around me knows me well, well enough to know that if I had the slightest opportunity to work I would have been lost forever in the sea of work! But now it's back to the grind...thank you to everyone for making it such a great day...I really can't thank them enough...what a lucky girl I am!

Foodie Language

alfresco \al-FRESS-koh\ adjective or adverb
: taking place or located in the open air : outdoor, outdoors

The Nine Thirty Restaurant at the W Hotel has a beautiful patio area where people can dine alfresco on those warm summer nights.

The Avocado

Did you know that botanically the avocado is considered a fruit and ounce for ounce one of the healthiest foods around? They are rich in heart healthy monounsaturated fat and also contain large amounts of potassium, vitamin E, fiber, folic acid and vitamin B6. There are over 24 varieties of avocados, although the most common ones you'll see are the Hass (with the pebbly black skin) and Fuerte (green skin). Both varieties are grown in California and Florida. Their peak season is in spring and summer. An avocado is considered ripe when it yields to gentle pressure without denting. If it dents then it is overripe. If you have purchased one and needs to be ripened you can leave it out on the counter top for a few days or you can place it in a paper bag with either an apple or banana to accelerate the process.

Digging

The most important thing to do if you find yourself in a hole is to stop digging.
~Warren Buffet

Did You Know?...Earl Grey

Earl Grey Tea was named after Charles Grey, the second earl in his line, who was also prime minister to King William IV in the early 19th century. The elusive flavor of Early Grey comes from oil of Bergamont as well as the blend of Indian and Sri Lankan teas. It is said that the Earl was given this recipe by a Chinese mandarin with whom he was friends.

Ask the Chef - Edamame

Q. What is edamame?
~Tim D.
A. Edamame [eh-dah-MAH-meh] is the Japanese name for green soybeans. These soybeans are picked when they're fully grown but before they are completely mature. Edamame is easy to digest and extremely high in protein and fiber.

Happy June!

Happy June everyone! I love this time of year! It's my favorite month! And my upcoming birthday probably has a little something to do with it! So how are you? Did you have a great weekend? I hope you did because I spent my weekend working my ass off! But hey, I love what I do so I really can't complain because at least I got to have fun working...right? It's only the beginning of the week and I've got the rest of the week to stay standing...will I make it? I scoff at the idea that you would even think to ask! Of course! I can do anything!

Spades!

So how was your weekend? I hope you did something fun and relaxing for the holiday...I had a great weekend, great food, great company and great fun! We learned how to play Spades this weekend! What a game, I feel like I've been living in a closet! Do you know how to play Spades? Great, great, great fun...I can't wait to do it again! And yesterday I taught a really good friend of mine how to cook clams. She doesn't really cook well yet because she doesn't know how...but we're working on it! I also found out she is an avid Sopranos fan who doesn't have HBO! I can't have any friend of mine, for that matter, out in the cold...so I'm going to start inviting her over to watch with us on Sunday nights or as we call it in my house, Italian night!

Exhausted!

I'm so tired! I think I'm actually going to be in bed and ASLEEP before midnight tonight...I know, I know, take out a full page ad in the newspaper! This only happens but once a century! ha! I've been writing recipes all day long and I'm just tired. But hopefully this will all pay off and sooner rather than later you will get to enjoy my collection of delicious and unique recipes. I think I will be trying them out this weekend on my victims...I mean, friends and family! Are you ready for the holiday weekend? Do you have something special planned? I'll let you know how it goes.

Alive

Don't ask yourself what the world needs; ask yourself what makes you come alive. And then go and do that. Because what the world needs is people who have come alive.
~Howard Thurman~

Foodie Language

macerate \MAS-uh-rayt\ verb

:to soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. Usually brandy, rum or a liqueur is used as the macerating liquid. See also marinate.

Example sentence:
Before plating my famous Banana Split Cheesecake, I macerate the berries in brandy and sugar for a few minutes.

Ask The Chef - Spirulina

And before you ask "what is spirulina?" I thought I would beat you to the punch and answer your questions...because I know when my mom reads this she's gonna ask!


"Spirulina is a type of blue-green algae found in most lakes and ponds. It has been consumed for thousands of years by Mexican (Aztecs, Mayans), African, and Asian peoples. Spirulina is considered a complete protein because well over half of it consists of amino acids -- the building blocks of protein. It is also a rich source of other nutrients including B complex vitamins, beta-carotene, vitamin E, carotenoids, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid). In fact, at least one laboratory study has demonstrated that the iron level in spirulina is equivalent to that contained in beef. Because of its apparent ability to stimulate the immune system, spirulina may have antiviral and anticancer effects. Test tube and animal studies suggest that spirulina may also help protect against harmful allergic reactions. More research is needed to fully understand how spirulina truly benefits people."
~UNIVERSITY OF MARYLAND MEDICAL CENTER~

Recipe For You - Foodie Smoothie!

Do you ever wonder what to do with fruit that's about to go bad? Maybe your eyes were bigger than your stomach and you bought too much at the market. Well don't worry, I've got a favorite and healthy solution to your problems. I've been making these smoothies for years and quite frankly it sometimes saves me from having to throw away ripe fruit that's about to go over the edge. The good news is you can modify this basic recipe to fit your tastes and needs.

~The Foodie's Smoothie~

1 6-8 oz. carton of mixed berry or strawberry yogurt
1/2 c Blackberry juice
1 handful (approx. 6 strawberries stems removed)
1/2 banana or 1 small banana
1 TBSP Spirulina vanilla flavored protein powder (optional)
Ice Cubes (optional)

Take all your ingredients and put them into a blender. Break the banana up into 3 or 4 smaller sized pieces and blend! That's it! Super easy, super yummy! I don't like ice in mine, but I do sometimes put protein powder in it. This is great in the morning for a quick breakfast on the go or it also makes a great snack in the afternoon.

Looking for some other variations? I'll post another recipe later in the week. In the meantime, enjoy!

Exellence

The noblest search is the search for excellence.

~Lyndon B. Johnson~

Did You Know?

Are you aware of the power of potassium? Potassium plays a role in fluid regulation, muscle contraction, and mineral balance, but is best-known for blood pressure regulation. According to the FDA "diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke." While potassium is easy to come by in foods, do you know which are potassium-rich foods? Here's a peek at some good sources of potassium that you might find at your next trip to the farmer's market:

• Asparagus
• Artichokes
• Avocado
• Broccoli
• Brussels sprouts
• Cauliflower
• Celery
• Cod
• Halibut
• Kale
• Mushrooms
• Okra
• Spinach
• Turnip greens
• Tomatoes
• Bananas (You won't find these at the market, but they are a classic source!)
• Cantaloupe
• Dried apricots
• Grapefruit
• Kiwifruit
• Oranges
• Strawberries
• Sweet potatoes

Ask The Chef

Q. What is white tea? Cris, R.

A. White teas are harvested and picked before the buds have opened fully and still have a fine white hair on them, hence the name. And just like green tea, white tea undergoes very little processing and no fermentation. Sometimes the buds are even shielded from sunlight to prevent the formation of chlorophyll. It contains the least amount of caffeine than the other teas and some studies show that it also has more active cancer fighting antioxidants than green tea. Because it is scarcer than the other traditional teas, this tea can be quite a bit more expensive. To enjoy white tea it is best steeped in water that is just below boiling point.

Did You Know?

Did you know that when it comes to onions that the more bitter, strong and pungent ones tend to have more cancer fighting compounds that the milder, sweeter onions? A Cornell researcher declared that out of all the onion varieties tested, the shallot had the most potential to do good things for your body. The off-the-charts phenolic content is what gave this bulb the winning edge. The onions that tested best for antioxidant power are:

*Shallots

*Western Yellow

*New York Bold

*Northern Red

Honestly, you'll do well by adding any onion to your salads, sandwiches, and overall diet -- they're not only cancer-fighters as I said before, but also artery protectors.

Disco Fever

Isn't this the coolest thing ever?? Check out this show coming in June to the Greek Theatre, Disco Fever...And if you go, you might even catch me in disco fever!

Foodie Language

sumptuous \SUMP-shuh-wus\ adjective
: extremely costly, rich, luxurious, or magnificent

Example sentence:
Our food and menus are sumptuous, delicious, and competitively priced!

Expiration Dates

As far as frozen dinners, vegetables, anything prepackaged goes, there should be an expiration date on either end of the bag close to where it's sealed. Even prepackaged meats, fish, etc. have an expiration date on the package. If you can’t seem to find a date then I would say no more than six months depending on the product. Now if you are buying fresh and then freezing, the shelf life is different. For best results it really is better to vacuum pack your foods – it could extend the shelf life as much as two years for some of your meats (especially if you like to buy in bulk). For a general list of food product shelf life click here and as you navigate your way on the page, at the bottom are hyperlinks to tables of refrigeration and frozen food storage timelines...I hope this information helps!

Work Ethics

Any day above ground is a work day!

~Gene Simmons~

Good News!

Gretchen, the manager of the Saturday Pasadena Farmer's Market, ok'd us to be at the market every Saturday through June! Hooray! July and August are iffy because the market is going to be temporarily moving to another location while the current parking lot is being repaved...this is great and an exciting step in a new direction!...So now there's no excuse for you not to visit!

Time Flies!

Happy May everyone! Time really flies when you're having fun...ha! Did I blink and miss spring break? Wasn't Valentine's just yesterday?? I hope everyone is trekking along just fine and that your day is going well. I'm really looking forward to this month and all the wonderful things it's going to bring...have a great month!

The Path

Do not go where the path may lead, go instead where there is no path and leave a trail.
-Ralph Waldo Emerson

Ideas Anyone???

So how was your Earth Day? Did you do something extraordinary to love our planet a little bit more? Well, I am looking for some ideas from you! I really want to implement some kind of recycling program for all those tea tins...or just a really good recycling program in general. I was really inspired after reading about Delta's Go Green program. So if you would please email me with some suggestions I'd really appreciate it. You know, I can't come up with all these great ideas by myself! I am really looking forward to reading what you've got to say!

Happy Earth Day!

He who plants a tree
Plants hope.~Lucy Larcom, "Plant a Tree"

For in the true nature of things, if we rightly consider, every green tree is far more glorious than if it were made of gold and silver.~Martin Luther

Have a great Earth Day everyone and please do something to show our Blue Planet some love not just today, but each and every day!

Where Do I Find???

I've gotten some emails about my recent post about quinoa. People are asking where to buy, etc. You can find quinoa at Trader Joe's; I've also seen it at Wild Oats and Whole Foods. It's in the pasta/grain section. I don't know if the other stores have it, I've never looked. But I'm sure if you find it at your local Ralph's or Vons you'll let me know! Email me once you've tried the recipe, I want to know what you thought of it.

Foodie Language

Today's word is....
Saute [saw-TAY] Fr. literally means to jump! But in food terms it means to cook food quickly in a small amount of oil or other fat in a skillet or saute pan over high heat.

Did You Know?

Pomegranates, pomegranates, pomegranates! ....Pomegranate Oolong....I've gotten a few emails asking about pomegranates and its popularity...did you know that this fruit is high in flavonoids and antioxidants? (So are red wine and cocoa by the way.) Even pomegranate juice may also help prevent heart disease.

Dinner For Two!

Today's recommended restaurant is one of my many favorites in Pasadena: Fortune Chinese Cuisine located on 60 N. Raymond between Union and Holly Streets 626-577-1888 Great Chinese food that's delicious and not greasy! Great service and they even have some light menu items...check it out! I love their Egg Drop Soup as well as their Won Ton Soup (I'm a sucker for either one). And as far as their entrees goes, it really is a toss up. I haven't had anything that I don't like. Be adventurous and try something new!

Kitty Dining Recommendations

I didn't mean to leave kitty out of the picture, but you've gotta know that cooking for cats is a lot harder than cooking for dogs. For one, they are more selective, to say it nicely, and secondly their dietary needs are very different. It's higher protein diet with different levels of vitamins and minerals - it really is a more delicate balance. It's a lot more common to find people who cook for their dogs than people who cook for their cats. With that said I have had this book recommended to me and it's also gotten a five star rating on amazon.com. I haven't tried any of the recipes myself, but if I do I will be sure to let you know how it went and what the critics had to meow about it!

The Kitty-Cat Cookbook: Special-Occasion Recipes to Brighten Your Cat's Life (Paperback) $10.36

This is just a great book on cat care in general:

Whole Health for Happy Cats: A Guide to Keeping Your Cat Naturally Healthy, Happy, and Well-Fed $11.99 (Paperback)

Recipe for You - Quinoa Salad

This salad is made with one of my favorite grains, quinoa (pronounced KEEN-wa), known as a super-grain because it contains all eight essential amino acids, more protein than any other grain. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains.

Quinoa Salad

Ingredients
1/3 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons minced red onion
3/4 teaspoon salt
4 cups water
2 cups quinoa, rinsed
1 large cucumber, peeled, seeded, and finely chopped
2 celery stalks, finely chopped
1/3 cup chopped fresh mint
Black pepper

Stir together lemon juice, onion, and salt in a small bowl; set aside.
Boil water in a medium saucepan and add quinoa. Reduce heat and gently simmer until tender, about 15 minutes. Drain any excess water. Spread quinoa on a baking sheet to cool.
In a serving bowl toss together quinoa, cucumber, celery, mint, lemon juice mixture, and pepper to taste. Serve at room temperature.

Serves 6-8 as a side dish. Enjoy!

Doggie Dining Recipe

As promised:

Cinnabark Rolls
3 C Whole Wheat Flour
1/2 C Honey
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1 TBSP Vanilla Extract
2 TBSP Cinnamon
3/4 C Water

Preheat oven to 325. Mix all dry ingredients except cinnamon. Add wet to dry and mix thoroughly. Knead the dough and roll it out to 1/2" thick square. Sprinkle cinnamon over entire surface and roll into a tight log. Freeze for 30 minutes. Remove from freezer and cut into 1/2" thick slices. Bake for 30-45 minutes. Makes 12-18 Cinnabark Rolls...

Email me and let me know how it goes!

@#$*%!

Okay, so maybe that's a little extreme but I just found out that John, the South Pasadena market manager is not going to let us back in the market! Bastard! We had to take the quarter off because of my traveling and what-not...some of the merchants there were not happy when I told them and are going to say something to him....how could you not want the best coffee and most luxurious tea there at the market? Obviously, he doesn't care about the success of the market or the market patrons!

Doggie Dining Recipes

Because of the recent pet food recall and a lot of concerned pet owners, I have gotten quite a few emails and inquiries regarding cooking for doggie! Of course I have doggie dining recipes! And I would be happy to share them with you...actually we have quite a few in our repertoire. Just email our general mailbox info@luciaandcompany.com and we'll send them out to you. They are not hard to make. And the vitamin/mineral powder mix that you make and add to the food you are cooking lasts a while. Just let me know! (Because of the mineral/vitamin content, the recipes are too long to post-otherwise I would).