Dining Recommendations - House of Blues

Wow! What an experience! Just recently I celebrated my dear friend's birthday at the House of Blues Foundation Room...and great food like this is hard to come by. Wonderful from beginning to end, we lavished on an amuse bouche of gently cooked salmon on toast points garnished with a balsamic reduction - to die for! I love salmon! And then for dinner I enjoyed their BLT salad..New Zealand Bluenose Sea bass...and for dessert I had a three bean creme brulee...so yummy! It was all truly yummy and I felt privileged to be part of the celebration. By the way, the Foundation Room is really very elegant with a beautiful lounge setting and fireplaces..if the you ever get the chance to go...go! Sorry it's for members only. But be sure to check out the House of Blues downstairs...it's a fun place to be with great entertainment.

The Foodie's Fortune

Your principles mean more to you than any money or success.

Recipe- Pumpkin Muffins

These simple pumpkin muffins are just what the title says- simple!

Mix together the following ingredients, evenly distribute the batter into a greased 12-cup muffin tin, and bake for 20-25 minutes in a preheated 350 degree oven...enjoy!

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

These muffins will stay moist and fresh for up to a week, but feel free to freeze them to keep them for even longer

Produce Lesson- Pumpkin

While there are plenty of pumpkin varieties available to us in grocery stores, farmerst markets and pumpkin patches, it it important to know which pumpkin does what. A category of “standard orange” pumpkins takes up the bulk of pumpkin varieties including the jack-o-lantern, lil’ pumpkemons (little but delicious), baby bear (great to serve soups in), aspen, and kakai (great tasting seeds, roast them!). These standard orange pumpkins grow anywhere from 2 to 25 lbs. But when it comes to the culinary world, there are four reigning pumpkins: buckskin, chelsey, Dickson field, and Kentucky field. Want a beautiful centerpiece? The Cinderella pumpkin truly lives up to it’s name, a large, beautiful, carriage-like pumpkin that looks like it hopped out of your t.v. and onto your dining room table. From small eatable pumpkins to large decorative ones, there’s a pumpkin variety out there for everyone!

Produce Lesson- Pumpkin

The word pumpkin originates from the Greek word pepon, which means “large melon”. Pumpkin is a squash like fruit that varies in size. They are grown for a vast variety of reasons including agricultural (for animal feed), for decoration purposes, and of course culinary reasons. Pumpkins are believed to have originated in North America, but are able to grow worldwide with the exception of Antarctica. The United States alone produces over 1.5 billion pounds of pumpkin per year! Pumpkin can be boiled, baked, steamed or even roasted, but puree of pumpkin is the most popular use for this fruit. Pumpkin seeds make for a delicious treat too!

Produce Lesson- Porcini Mushrooms

This mushroom is often considered the king of all mushrooms, or even the “poor man’s steak”. With a hearty, nutty flavor, porcini mushrooms could be eaten alone! But, they are popular in pasta dishes. Add the mushrooms to your pasta water before cooking pasta to infuse even more of the porcini mushroom’s flavor in your dish. While there are several types of porcini mushrooms, the smaller variety are more prized because they have a lesser possibility of carrying larva that the larger porcini mushrooms. Fresh porcini mushrooms are common in Mexico and California, but are much more difficult to find in all other states. The best way to get a hold of these mushroom kings is to find them dried in a grocery store. Avoid porcini mushrooms with a yellowish tinge, very dark gills, or dark spots- these are all signs of over-ripeness.

Produce Lesson- Oyster Mushrooms

It's said to not only look like an oyster, but taste like one as well! Native to us in North America, oyster mushrooms can be cooked and used in any way you’d like. Rule of thumb? If you can’t pinch through it, don’t eat it. Chop off the tough part and use it for a stock, and enjoy the rest. Cook them for 10-20 min and enjoy the soft, chewy texture of these seafood-mock mushrooms. Great in stir-fry, white sauce, and make a fantastic pair with chicken.

Produce Lesson- Chanterelle Mushrooms

Chanterelle mushrooms are well liked and loved for their strong, somewhat spicy flavor. These are sturdy mushrooms that can be tossed around without being damaged, to a certain degree that is! Contrasting (but still complimentary) flavors work fantastic with chanterelle mushrooms because of their poignant, strong flavor. Contrasting, complimentary flavored foods include scallops, cheese, fish, poultry, tomatoes, and meat. Reduce the liquids of the chanterelle mushrooms and scallops, add a splash of wine, and drizzle on top for a decadent side dish.

Produce Lesson- Wood Ear Mushrooms

These fungi are called “wood ear” for their ear shaped caps. They have a crisp, snappy texture and great color, which is what they are most commonly used for (over taste). Recent medicinal studies show that eating wood ear mushrooms may help to improve breathing and circulation, and the Chinese believe it also helps overall well-being. These mushrooms are dried and imported from Asia, leaving us to do the rehydrating. Soaking dried mushrooms in hot water for 15-20 minutes will soften them right up. Great paired with tofu or seafood!

Results

"Some of us will do our jobs well and some will not, but we will and be judged by only one thing: the result."
~Vince Lombardi, football coach

Produce Lesson- Enoki Mushrooms

These long, skinny mushrooms make an incredible garnish but are also great in stir-frys, soups, sandwiches, and salads. Cooking enoki mushrooms will make them easier to digest, as overcooking will lead to a stringy, tough mushroom. Another idea: saute in oil then drain to use as a pasta substitute. Want to eat it raw? These mushrooms have a lettuce-like crunchiness. Delish!

Produce Lesson- Morel Mushrooms

Funny looking little mushrooms! Be sure to shake out the excess sand and dirt before eating these little guys, the honeycomb surface has a tendency to capture unwanted dirt particles. Morel mushrooms are full of rich, nutty flavors, perfect for a winter soup and even stuffing!

Dining Recommendations - Ceviche

What a great name for a restaurant! Another gem of a find in St. Petersburg, Florida! Ceviche offers a wonderful, energetic ambiance...I could have sworn I was in Barcelona! The food was so authentic and delicious...I went twice in a row! So many wonderful things to try on their menu, it would take several trips to give it justice. Just to name a few items...you've got to try Ceviche de la Casa, Portobello Relleno, Pan con Tomate ( my favorite!), and Patatas Bravas, fried potatoes with their homemade alioli. Soooo good! And their homemade sangria? Even better! Visit Ceviche at 10 Beach Drive, St. Petersburg, FL 33701 (727) 209-2302

Dining Recommendations - Lucky Dill Deli

I love this place and I'm definitely coming back....what a wonderful little piece of New York right in the heart of downtown St. Petersburg, Florida! These people have everything from Big Appletizers to NY Skyscrapers to their mouthwatering Black Angus Burgers. This place is also the home of the Tony Soprano sandwich! At least two pounds and a foot and a half long this sandwich is packed with all of Tony's favorites: Cappicola, Prosciutto Diparma, Sopresetta, Provolone and Mozzarella. Needless to say I got more than my money's worth and for sure I'll be bringing with me next time, all of my Sopranos fans! I highly recommend this place and I really recommend the mouse mousse...they are cute and sinfully delicious! So check them out! Lucky Dill Deli 277 Central Ave. St. Petersburg, Florida 33701 727-895-5859

Competition!

Winning is not a sometime thing; it's an all time thing. You don't win once in a while, you don't do things right once in a while, you do them right all the time. Winning is habit. Unfortunately, so is losing.

~Vince Lombardi

The Foodie's Fortune

Don't try so hard to fit in when you were born to stand out.

Bread and Butter Pudding....

So for a while now, I have been obsessed with bread puddings and bread and butter puddings. They really do make great desserts and my creativity with developing new recipes has been unbelievable...so since I'm on a roll....what is bread and butter pudding? Bread and butter pudding is typically made by buttering the bread slices before saturating them in the milk, sugar, and egg mixture. Just like traditional bread puddings, bread and butter puddings may be served hot or cold with a cream or dessert sauce.

Bread Pudding...

What is it??? Traditionally bread pudding was made with day old bread but now at Lucia and Company we make it with fresh bread using different varieties depending on the desired finished product. Bread pudding is a very simple and delicious baked dessert made with bread that has been saturated with a mixture of eggs, milk, sugar, and spices. Fruits, nuts, and raisins can also be added.

The Foodie's Fortune

You are only as successful as you want to be.

Ask The Chef...Salad dressings? Emulsions?

Q. How do vinaigrettes get so creamy? And how do I get mine that way?

A. Vinaigrettes get that creamy, thick, satiny texture when they are emulsified and that is accomplished by slowly adding in the oil as the vinegar is being rapidly whisked. You can do this with salad dressings, mayonnaise, and hollandaise sauces to name a few. An emulsion is really nothing more than the mixture of one liquid with another which wouldn't normally combine such as oil and water (or vinegar in this case). You do it slowly as described above which disperses and suspends minute droplets of one liquid throughout the other.

The Foot

The foot feels the foot when it feels the ground.
~Buddha

Ask The Chef...

If you have a food question, recipe question or a tip you'd like to share please submit it to Ask The Chef and we will do our best to include it in our blog and/or newsletter! Happy Trails!

Ask The Chef...Elderberries??

Q. What is an elderberry?

A. An elderberry is a purple-black tart fruit that comes from the elder tree. Although they are quite sour, elderberries can be eaten raw but are better used for jams, pies and homemade wine. The creamy white elderberry flowers can be added to salads or batter dipped and fried like fritters.

Honey Don't Go!

So what exactly is honey? By definition it is a thick, sweet liquid made by bees from flower nectar. Contrary to what many people think, a honey's color and flavor does not come from the bee, but from the nectar's source. And the darker the color, the stronger the flavor. Most of the honeys are named for the flower from which they originate with some of the most popular ones being clover, orange blossom, and sage. Other honeys which are mostly available in limited quantities come from these blossoms: alfalfa, buckwheat, dandelion, heather, linden raspberry, spearmint and thyme.

Thoughts Become Things...

What we think, we become.

~Buddha

Honey Bees

So why all this trivia about bees?? To raise awareness about them and how we can help them...Did you know that the honey-bee population in the West has declined more than 25% in the past year? A phenomenon called Colony Collapse Disorder (CCD) is one of the cause of the losses and no one knows exactly what causes CCD. In 35 states across America and all over the world, honey bees have been abandoning their hives and dying. Honey-bees pollinate more than 100 different crops from fruits to vegetables to nuts and seeds. So how can we help? Start a garden with bee-friendly plants in your backyard. Lavender, glory bushes, rosemary, violets and sunflowers are just some of the plants and flowers that attract honey bees. Please visit helpthehoneybees.com for more ideas on how to help!

Support

No one is useless in this world who lightens the burdens of others.

~Charles Dickens

Produce Lessons...Cantaloupes...

Okay, so not my favorite fruit at all...but definitely everyone else's...
Picking it Ripe: Use your nose to select cantaloupes - the best ones have a sweet fragrance. choose melons that are heavy and look for raised netting on the skin.
Keepin' it Fresh: keep ripe cantaloupes refrigerated and in a wrap to prevent them from absorbing odors of other foods
Trivia: One study suggests that heavy bee activity produces sweeter fruit.

Produce Lessons...Strawberries...

Season: The peak season for strawberries begins May through September. The best berries are brightly colored, uniform in size and plump!
Keepin' it Fresh: Store strawberries for up to three days in the refrigerator in an air tight container that either keeps out moisture or at least keeps the condensation away from these gems! Always wash before eating...
Trivia: Strawberries are covered in seeds that must be pollinated by bees...

Produce Lessons...Apricots

'Tis the season for some of my favorite fruits! So let's start with apricots...
Almost all U.S. apricots come from California...did you know that? Look for apricots that are plump and firm. They should have a uniform color that ranges from pale yellow to dark orange.
Keepin' it Fresh: Keep apricots in a plastic bag in your refrigerator. They are highly perishable but should keep for a few days.
Trivia: Did you know that bees are the chief pollinators of apricots???

Imagination

First comes thought; then organization of that thought, into ideas and plans; then transformation of those plans into reality. The beginning, as you will observe, is in your imagination.

~Napoleon Hill

Hot Stuff!

I love andouille sausage! And it also makes a great garnish when thinly sliced and placed on top of, say, a fried green tomato! So what is it? Andouille sausage is a spicy, heavily smoked sausage made from pork chitterlings and tripe. Although French in origin andouille is widely used in Cajun cuisine. You'll find it in such popular dishes as jambalaya and gumbo. Not only does it make a spicy addition to any dish that uses a smoked sausage it's also great hors d'oeuvre served cold.

Maxine!

What is??

Anchovy paste is the combination of pounded anchovies, vinegar, spices and water. It is usually packaged and sold in tubes and can be used for a variety of cooking purposes such as canapes and Caesar salad dressing.

Anchovies...

Although there are many species of small, silvery fish that are called anchovies, a true anchovy comes only from the Mediterranean and southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil. Canned anchovies can be stored at room temperature for at least a year. Once opened, they can be refrigerated for at up to 2 months if covered with oil in an airtight container. If you want to alleviate the saltiness you can always soak them in cool water for about 30 minutes, drain and pat dry.

Victory

With great victory comes great sacrifice
~Theodore Roosevelt

Maxine!

What is??

What are gherkins? Gherkins, also called cornichons, are a variety of small, dark green cucumbers especially grown to make pickles. They are usually sold in jars and packed in a pickling brine. You can find them in most grocery stores in the pickle section.

Foodie School - Sauces

Today we are going to learn about one of the classic French sauces called Remoulade [ray-muh-LAHD]. This sauce is easy to make with endless derivatives. A remoulade is made by combining homemade mayonnaise with mustard, capers, chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish, and shellfish. I know not everyone wants to make mayonnaise from scratch so if you do opt for store bought, please use a high quality dressing as this will affect the flavor of your sauce.

Foodie Language

render: to melt animal fat over low heat so that it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp and are generally referred to as cracklings. The resulting clear fat is then starained through a paper filter or fine cheesecloth to remove any residue.

Xanthan Gum

So what is it and why is it in so many ingredient lists? Is it healty? Is it okay? Xanthan Gum is produced from the fermentation of corn sugar and is used as a thickener, emulsifier, and stabilizer in foods such as dairy products and salad dressings.

The Foodie's Fortune

Your talents will capture you the highest status and prestige.

Maxine!

Recipe For You - Orange Chocolate Mousse

Looking for a more healthful recipe? Try this one with tofu. I know it sounds a little weird, but I promise you, I've made many chocolate mousse recipes with tofu and they are still to die for!

Orange Chocolate Mousse

Ingredients
1/2 cup sugar
7 tablespoons unsweetened cocoa
2 tablespoons Grand Marnier (orange-flavored liqueur)
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
Dash of salt
2 (12.3-ounce) packages reduced-fat silken tofu, drained
3 ounces bittersweet chocolate, chopped
3 oranges, peeled and sectioned


Directions:
Combine the first 7 ingredients in a blender or food processor; process mixture until smooth.
Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.
Divide orange sections evenly among 6 bowls or parfait glasses; top each serving with 1/2 cup mousse. Cover and chill at least 1 hour.
Yield
6 servings

Recipe For You! - Double Chocolate Chip Cupcakes

This is one of my favorite recipes to make! I know this one is going to be a hit!


Double Chocolate Cupcakes
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) mini chocolate chips
2 tablespoons powdered sugar

Directions:
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Recipe For You - Chocolate Espresso Pudding

This is a great, easy, and quick recipe to make that your love will love!


Chocolate Espresso Pudding

Ingredients
1/2 cup packed brown sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1 tablespoon instant coffee granules
1/8 teaspoon salt
2 cups soy milk
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract


Directions:
Combine first 5 ingredients in a medium saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute or until thick. Remove from heat, and add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve.

Are You Ready?

Are you ready for Valentine's Day? Are you making something special for that special someone? Hopefully you'll find the following recipes helpful for making your day creatively special!

Success

Success is not by chance, it's by choice.

The Foodie's Fortune

Many people are seeking you for your sound advice.

Food Safety Tip

When reheating foods remember to heat thoroughly and to an internal temperature of 165F.

Where Do I Find??

Orange flower water as well as Rose Water can be found at gourmet grocers such as Bristol Farms and Surfas.

Orange Flower Water

Orange flower water is a perfumy distillation of bitter-orange blossoms. Orange-flower water is used as a flavoring in baked goods, various sweet and savory dishes and a variety of drinks.

Dining Recommendations - Bono's!

Situated at the beginning of the popular Second Street strip in Long Beach, this restaurant was an incredible find! Despite the cold weather outside, Bono's offered a warm, cozy and subtly romantic ambiance once inside. And yes, there were still people eating outside with heating lamps! Truly everything from beginning to end was delicious from their Baked Brie to their Pesto Chicken and Pancetta Wrapped Filet Mignon. Sorry, no room left for dessert! Definitely a place to try! Bono's 4901 East Second StreetLong Beach, CA 90803
Telephone: (562) 434.9501

The Foodie's Fortune

You take criticism as an opportunity to grow.

Where do I Find?

You can purchase rose water in Middle Eastern markets, gourmet grocers, and specialty stores such as Surfas in Los Angeles. It's really not as hard to find as you might think and is actually quite inexpensive. Try adding a couple of drops into your tea, iced tea, or lemonade to start. I'm sure your love will appreciate your creative side!

Rose Water

Totally underrated and in my opinion, not used often or creatively enough, rose water is one of those obscure little ingredients that is finding it's way back into my kitchen. Especially with Valentine's Day coming up, this may be a creative and delicious way to spice up your day! So what is it? Rose water is a distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. It has been a popular flavoring for centuries in the Middle Eastern, Indian and Chinese cuisines. And in addition to culinary uses it is also used in religious ceremonies and as a fragrance in some cosmetics.

Back From Outer Space

Happy Belated New Year and all good things...the haitus is over! And I'm back recharged and ready to offer you some really cool stuff. Thank you for all you support....now back to work!