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Weekly Foodie Roundup
This morning as I went through the food sites, my mouth dropped and started to drool. Bacon Martinis, Girl Scout Cookies and going green. Who needs coffee, when these food articles can perk up anyone? So here it is.
Foodie Highlights
Honoring Bacon!
I have a vegetarian friend, who’s weakness is bacon. Her achilles heel if you will. And it is mine, too. I love the smell, the taste everything. I eat PB and bacon sandwiches (which maybe my ode to bacon tonight). Let’s just say I love bacon and the L.A. Times article had me giddy because the writer was just enthusiastic as me.
However, there was a consensus around the office that a bacon martini sounded disgusting, though the bacon is only a garnish. I found the drink enticing and would love a taste. Plus, 1,001 things to do with bacon! Heaven presented itself. Definitely, going for the PB bacon sandwich for dinner now.
Preserving the Cocktail
It seems that every magazine, newspaper or food blog is finding ways to incorporate cocktails. It isn’t just about the wine anymore. It’s a movement.
It seems more people are making their own homebrews-vermouth, beer, hard cider. Things that I’m personally interested because the taste of home brewed hard cider is like no other. I read about these people, heck I even know some people, but I myself have never done. Add to my long list of things to do or maybe I’ll just keep on reading.
The last of the cookies
Finally, the announcement of the recession came this week, but most people weren’t surprised. The big surprise comes from the Girl Scouts. The number of girls joining the scouts have decreased over several years and they want to overhaul their image. Meaning?
The scouts want to focus less on cookies. I know its a shocker. Girl Scouts without the cookies? What kind of world is that? And while I’m sad to possibly see the cookies go, the recipes have changed so that the cookies I once loved taste off (tagalongs for instance). However, I’ll make sure to stock up on thin mints.
Recipe of the Week
I’ve already mentioned it is baking season. Cookies, cakes, fudge. The perfect gifts to send friends. But what about that holiday party? I think I came across a great recipe- Whiskey-Soaked Dark Chocolate Bundt Cake. Perfect gift for that hostess or for the party.
Foodie Highlights
Wednesday Wine Tasting
When: Today, 6 p.m. to 7:30 p.m.
Where: The City Wine Sellar
Cost: $10 per person
RSVP requested: 335-1163
Last minute market bazaar
What: gift ideas, fruits, veggies, and baked goods
When: Saturday, Dec. 6, 11 a.m. to 3 p.m.
Where: Downtown Waterfront Market, Mariners’ Wharf Park
Contact: 338-0169
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Foodie gifts for the holidays
Emeril pots and pans, pancake flipper, pot holders, spatulas, cookbooks. Those are presents I’ve received the past couple of Christmases. They all have been used and repeatedly so, especially the cookingware. But what do you get the foodie that seems to have everything? That weird gizmo on the shopping channel?
Well, look no further. I’ve compiled a list of foodie items that would woo or surprise any one of your foodie friends.
1) Peugeot Rechargeable Electric Wine Opener- O.K. this just looks cool. An electric wine opener? How could you go wrong?
2) Artisan Bread Baker Gift Basket For that baker in your life who wants a challenge.
3) Young Chefs Academy- For that mini-me chef in your life, who wants to do everything you do.
4) Cheesemakers Choice Passport- I love cheese and what a great way to surprise the cheese lover in your family with a pound and half of cheese.
5) Mini Dark Exotic Candy Bar Library-I found this one and my mouth gapped. 9 bars of chocolate for $25! For the chocolate lover in your life, it would be heaven.
6) Discovery Tour Wine Club- For the wine lover. You get 2 bottles of wine a month, starting from $19.99 and up. A great way to try new wines.
7) MicroBeer Club- For the beer lover, who doesn’t drink Budweiser or Miller’s.
8) Junior Smoked- For the sausage lover in your life, straight from one of the best Texas BBQs. I love their regular sausage and BBQ sauce.
9) Steeping mug and tea-Great gift for a tea lover, who only needs one mug.
10) Christmas Breakfast- Send a prepackaged Christmas breakfast, so that friends can focus on dinner.
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Getting ready for the holiday baking
The first of December means holiday baking- fudge, Puppy Chow or Muddy Buddies if you prefer, snowballs, gingerbread men. Fudge is the major in the Allison household. The position is filled by my father. I can’t remember a time, he hasn’t made the stuff.
No, no, wait… I do remember, when my mother has made the stuff. He swears she doesn’t do it right, fights ensue. So to avoid complaints we allow my dad to make it. Last year, I helped my dad and it was a lot of fun. Plus, I learned a lot and the huge tip- it is better to do fudge with extra hands than by yourself.
Last year, I personally made cupcakes, cookies, biscotti and I give them as gifts to friends or handed them out at my annual holiday party. This year I have a long lists of things I want to make- caramels, cookies, fudge. And the list keeps getting added to when I visit Tastespotting.com and recipe websites. I just can’t say no.
Then I have to qualify dietary restrictions into my list- any vegans? People with food allergies? Gluten-free? It boggles the mind.
The list changes daily. It will for the next week or two. This is my season. I glimpse over Thanksgiving or Christmas menus. I scrutinize over holiday goodies.
Here are a list of my favorites:
• Hello Dollies- My sister makes these perfectly. They are her holiday item and I love them.
• Chocolate Fudge- An Allison Favorite.
• Biscotti- This is great as gifts and easy to prepare.
• Gingerbread cookies- The perfect cookie cutter cookie for a day with the kids or the adults!
• Cowboy Cookies- O.K. I fell in love with these cookies and they are a big hit with friends, so it is added to my list!
What are some of yours?
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Thanksgiving at the paper
It’s not abnormal for me to be working on a Thanksgiving. Actually I worked most Thanksgivings from the age of 15 to 20. Its only been odd the past two years not working. Actually seeing the process and helping out, instead of checking people out at the store.
But this year, it’s back to my roots of working. I don’t mind really. Sure, I’d love to be eating my favorite holiday foods and watching the Cowboys game with my family, but I usually get bored at some point. So I volunteered to work.
Holidays are always quiet at the paper and laid-back. Only a few of us are here working to put out the paper. So a fellow foodie coworker and I planned to bring in things for dinner. He would bring the turkey and dressing. I was bring in my famous cake.
It was a small dinner with lots of turkey and good company. I enjoyed it and I tasted my first brined turkey. It was quite moist and tasty. My cake came out perfectly and gobbled up. The only thing I miss was sweet potato souffle. Next year where I am that dish will be there too.
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Sniffles and soup
Is chicken noodle soup really a cure to the cold? Why is it that you are always given eggs and toast when your sick? And why is OJ consumed just as much as water?
Well, I don’t know the answer to these questions. I know they’ve made me feel better lately. Cause I went and got sick. Healthy me got the cold. Nose is stuffed up and I sound like a frog.
Of course, I’ve been draining my daily glass of OJ, wondering how I got sick. It happens I guess. We all generally get sick, some more than others. For me this is an anomaly. I guess I’ve been too stressed out lately. Or maybe I’m working too much. Who knows?
All I know is I’d rather be well. Guess I’ll go for that extra bowl of chicken noodle soup and a little more shut eye to see if I don’t get better. If not maybe I’ll guzzle a gallon of soup.
I just hope I’m better by Thanksgiving, either way I’m still going for that extra slice of pie.
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Giving back to the community
Since, I’ve begun paying for my own bills, I’ve realized how fortunate I am. I have a job, an apartment, friends and family. However, there are others that are less fortunate, working two jobs and still not paying the rent.
One in eight Americans are living in hunger. And with the current economy, more people are going to local food banks for assistance. The other side is because things are tight for many there are less donations.
Food Insecurity in North Carolina is near the U.S. average of 11 percent for households that are food insecure, according to the Household Food Security in the United States, 2007 documents. However, in this troubled timed these number could and probably will increase. The Food Bank of the Albemarle estimates that 30% of people coming in are new. Not only that but it supplies to 15 counties in this area, which equals 95 agencies.
As of this past week, the Food Bank of the Albemarle had no turkeys. Local businesses that donated last year are not donating this year. And as people get laid off or take jobs with lower salaries, the Food Bank perceives that more people are going to be coming.
I realize that we are all struggling right now, but a dollar ($1= 5 pounds of food) to the Albemarle Food Bank or at Feeding America, means you’d be helping those in need. Or if you would rather donate food, the food bank needs all non-perishables and hygiene items. No matter how small the donation is, it will go to a deserving family or person.
“We make a living by what we get, but we make a life by what we give.”- Winston Churchill
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With cold comes hibernation
Bears have a great life. Seriously, you hunt for 6 months, you hibernate for 6 months. It’s a win, win. Never to worry about extra layers or gloves or hats. Defrosting your car
Maybe I’m bitter. Frankly, I just don’t like cold weather. I don’t like snow. Give me 90 degrees and sunshine any day. However, I have to adapt. My runs now, especially after almost freezing Sunday in a t-shirt (thanks to the lady who stopped to ask me if I was O.K.), are daily events I try and avoid. Sure, I’ve run a marathon in 27 degrees, but that was due to the fact I paid to be there (call me crazy). I don’t like doing.
And while, I maybe procrastinating my runs (I’m training for another marathon), I am in no way avoiding my kitchen. There is a lot of hustle and bustle going on. Nightly dinners, cookies, breads, etc. Always trying to wow myself with a meal and experimenting with new ingredients.
I’ve got a list of recipes I want to make and I’m always adding to them-caramels, fudge, French bread, curry, the perfect biscuit recipe. Then again, I have those fall back recipes that I go to once a week-pasta, pizza, baked chicken. Sometimes I don’t think, I stop thinking about food.
And despite the cold weather outside, its the Caribbean in my apartment. So maybe its not that bad.
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Countdown has begun
I know several people who have planned their Thanksgiving menus- turkey, rolls, potatoes. One has even done a run through. Me, I’ll be working the holiday, so I haven’t made a menu.
Trust me, I’ve thought about it. What would I make for Thanksgiving? Would I go vegetarian? For a traditional turkey? Or would I go against the norm and just cook a regular dinner?
If I had the day off, I’d probably go for a potluck Thanksgiving, so I don’t go crazy in the kitchen. Multitasking for me causes issues, burns and some smoke. Focusing one recipe at a time is always best.
And even though, I’ll be working Thanksgiving, don’t think I won’t celebrate- I’ve got a lot to be thankful this year. I’m thankful for the people in my life and my opportunities. That’s all I need this year, and maybe a slice of pie.
And if your looking for some great tips for that Thanksgiving feast-The New York Times, LA Times, Serious Eats and Yumsugar have a lot of them.
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Can you cook Thanksgiving dinner in 60 minutes?
Well, I took on the challenge last week to see if its possible. I borrowed Rachael Ray’s 60 minute Thanksgiving menu and timeline. I memorized recipes, gathered ingredients and I taped it. You can see the video here.
I must admit that I didn’t think it could be done and several people I talked to didn’t think it could be done either. Albeit, I was using a turkey breast instead of a small turkey. I was told that too would take longer than an hour. So I was prepared for the worst and hoping for the best.
The only prep I did was to to preheat the oven to 400 degrees and set-up stations in my small kitchen. The camera was set-up. The only problem was a half-dethawed turkey breast, I had a sinking feeling at that point.
I checked the clock 4:30 p.m. and I started. First, the bird, little oil, herbs and squeeze of lemon, in the oven. Bird cooking, check. Green Beans were next and I started on that, then the potatoes. The timeline began to switch between the recipes (I was cooking 5 different dishes) that’s when I started to become confused. My brain was trying to keep a step ahead, but I felt behind.
Thirty minutes in the green beans were done, potatoes boiling and I was finishing the stuffing. There was still the potatoes to finish, the dessert to make and to learn if the turkey would be edible in 20 minutes. At 15 minutes I still had to finish the potatoes, the turkey and the dessert. By the timeline I was 11 minutes behind, at that point I knew it was over.
Obviously, I didn’t stop, I went on a’cookin’. At 60 minutes- the bird was raw, the potatoes had yet to be mashed and the dessert was being put together. Within the next 10 minutes, I finished all but the bird. That would take another 15 minutes.
I was unable to cook a Thanksgiving meal in 60 minutes, it took about 90 minutes plus another 10 minutes or so to allow the breast to rest. Despite, the extra time, I felt that it had gone well. I myself had cooked my first Thanksgiving dinner and it was delicious! Of course, I’m still working my way through the leftovers, but I felt that it was a success. Next challenge- tofurkey anyone?
To find the recipes, I used click on this link: http://www.rachaelraymag.com/party-planning/easy-parties/holiday-parties/60minute-thanksgiving-/article.html
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The exotic and the wonderful pad thai
I am a fan of spicy food. Huge! The spicier the better. I love the feeling of my lips burning due to the heat of the spice.
I got really good at eating really spicy food in college because Thai food was literally 300 ft from my dorm. I use to eat it once a week, at least, a main hang out for college and professors alike. It’s funny how sometimes I felt that Austin had more Asian restaurants than Mexican.
So, when a coworker recommended Mama Kwans to when I first moved here, I knew I had to go. It took a couple of months, but I finally decided to make a visit, yesterday. And in a blink I almost missed it. (I will not go into my frustrations on driving around OBX. I swear its a conspiracy.)
I grabbed my book and the waitress sat me at a table. I looked at the menu, flipped it over and wondered where the thai dishes were. I did not realize until that moment that it was an Asian fusion restaurant. I fully expected to find a thai restaurant close to EC.
Since I had expected Thai food, I decided to order the pad thai. The dish that so many of my friends love. The dish came to me steaming hot and I stared at it, as the sun broke through the clouds outside. One bite and I knew it was meant to be. The dish was spicy and noodles cooked to perfection. I enjoyed every bite that I took, wishing for the recipe.
The trip was worth it. The service was great. It is moderately priced, but you can easily make two meals out of there dishes. Plus, it is a really cool hang out.
Now a coworker tells me I must go try their fish tacos, I may just have to open up some space in my schedule to do so.
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Weekly Foodie Roundup
Foodie Highlights
Meat hitting a rough spot
The Boston Globe had a great article today about the cheaper slices of meat being more popular now than before. They are linking it to the economy, which is probably true. I know it is for me. I can’t afford that good looking dry-aged steak in the store (I couldn’t even a year ago). No, I go for ground bison or hamburger. I’ll save the steak for when I receive that stimulus check in the mail.
Alton Brown+ Welch’s= New Campaign
Alton is back and he’s going to be giving us the scoop on Welch’s grape juice. Brown has signed up to be the company’s new spokesperson. It will be interesting to see how Brown adds life to grape juice, but I’m sure it will be a laugh.
Looking for that postcard
I’m thrilled to find recipe postcards! The perfect way to send a recipe to friends. Only problem is I’d have to go to London for them. That’s a good enough reason for me to go.
Recipe of the Week
I’m a huge fan of home fries! The best I’ve found come from Kerbey Lane in Austin, however that’s to long of a drive. And despite this, I’ve found a great substitute-Paprika-Spiked Home Fries with Poached Egg. It sounds so delicious that I may have to go home tonight and make it for myself.
Foodie Events
Weeksville Vineyards tasting and relaxation
When: Friday, Nov. 21, Napa Night, 6 p.m. to 8 p.m.
Where: 1630 Salem Church Road, Weeksville
Cost: $10
Contact: RSVP requested 330-2622
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Food Around the Albemarle
I had a great food filled weekend this weekend. I went to the Mistletoe Show and tried some samples from Mapleville Fruit and Berry Farm. They had great strawberry and blackberry jams and a really good hot apple jelly with cayenne. But the best part was trying something new- sorghum. It’s like a maple syrup, but has an earthier flavor. It was fantastic and I made sure to buy some. It will be great on some waffles.
Also, I ran into Andy Montero, from Montero’s this weekend. I asked him how the restaurant was with the downturn and he said they are doing well. People are still coming in. He also, said that they had a band in this past weekend and it was a big hit. Montero said that he hopes to do it again in January.
And finally, Matt Glass, the brewer from the Weeping Radish, will be at Coasters this Wednesday handing out samples of his newest release- Dunkelweizen. Don’t forget to get a taste.
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The greatness of the cupcake
Which would you rather choose a cupcake with its perfect round top and smooth icing? Or a slice of cake layered with frosting?
Honestly, I love them both, but I’m partial to the cupcake. An abomination for some, but cupcakeries are popping up all over, even within 30 miles of EC. And people are taking notice.
The Washington Post took 8 weeks and had cupcakes every day to find the top cupcake in D.C. (I would love that job!). They found it in Georgetown Cupcake with the “Chocolate Ganache.” Plus, AP ran a video on how cupcakes are reigning in a slow economy. But not all cupcakes are cheap, they can range from $2-$10. Now I don’t understand how cupcakes can be so expensive. There has to be a special expensive ingredient, driving up the price.
However, I can understand there popularity and how vendors are popping up because a cupcake is an easy, on-the-go dessert. (That’s if you don’t drop it, of course.) And it’s great single serving. While a slice of cake is a sit-down dessert, sometimes split between you and a date.
Feeling like a cupcake? The closest cupcakerie is Carolina Cupcakery in Chesapeake next to the new Target. Cupcakes change daily. I like their Kahlua and Cream, but they have a great variety of the standard cupcakes and specialty versions.
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Do you yelp?
I am always looking for that great new restaurant, hangout or coffee shop. And since I’m still technically new to the area, I’m always exploring Northeastern NC, OBX, Norfolk and Virginia Beach. I’ve got some spots already, my hangouts, but not at all like I did in Austin.
But I’m trying to find them and I’m using yelp to help. Yelp is “real people, real reviews.” It tells you about restaurants, venues, shopping and people can go comment about it. Yelp is like citysearch, but a lot more people are involved.
People can make their own list of hangouts for people to see. Basically, its just the average joe giving his/her opinion on a place. And I’m addicted!
It makes it much easier to find that great authentic Mexican restaurant or that fabulous hole in the wall. Plus, it’s great if your visiting a new town and don’t want to go to the tourist traps.
My next stop using the help of yelp is Doumar’s Cones and Barbecue in Virginia. I’m always a fan of trying things that have been featured on Food Network and this one has. So I must go see if it really is that good. After that a Korean restaurant!
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Election Day Food
So while everybody else is worrying about the election, ticking down the minutes until midnight (though it could be days before a winner is truly named), I’m more worried about the food.
If you were lucky maybe you got free Starbucks in VA, but the local Starbucks at Farm Fresh did not hand out free coffee to voters. (This is due to the fact that they the Starbucks is apart of Farm Fresh.) Or maybe you drove up and got your free donut from Krispy Kreme. Or maybe you got your free scoop of ice cream from Ben and Jerry’s. And if you did any of these things I envy you.
And if you were unable to enjoy these free goodies, maybe you got an Americiano at Muddy’s or the Obama Chicken Pot Pie or the McCain Chicken Rice Soup, which Diana’s Road Street Cafe had on there specials menu.
Me- I grabbed a cappuccino, leftovers and pizza. Not nearly as exciting as election day, but pretty tasty. Next election- I party.
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Gobble Gobble….
For many the countdown has begun? 25 days. For others, they have skipped over it completely, especially if you look at Wal-Mart or Target. I myself have not skipped over it because Thanksgiving means one thing- turkey.
In my house we don’t prep until a week ahead, for others they might already be preparing. For a friend of mine, she can’t wait until Christmas. I asked her about Thanksgiving, she said it had no carols. I was very confused.
Thanksgiving, also, is the time of year that a turkey is present. Christmas means ham, and do you know anybody who eats turkey on a regular day?
Well, I did last New Year’s, but that is besides the point. Turkey is equivalent with Thanksgiving, albeit it wasn’t there at the original table a few hundred years ago. We can overlook that fact though.
I love turkey. Never much of a ham person that’s my sister. And I don’t care how you prep it either, but I really loved fried. A fried turkey is perfect because of the crunchy skin and moist mild, delicioso!
Great thing about it to is that Butterball has turkey experts on calll. You can call, text or e-mail and they will help you out. Always good to have a back-up if the oven starts smelling funny or if you are looking at the large bird, wondering what to do.
For me, I think I might avoid the big bird and maybe go smaller cornish hens. Sacrilegious maybe, but hey, knowing me I might burn down the building. Then again, how hard could it be to cook a turkey?
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Tailgating NC style
Ribs, gumbo, chicken salad, pasta salad, baked beans, turkey legs, sausage, pie, cake, fish- the schmorgise board of tailgating. Don’t like pork, somebodies bound to have chicken. Need a drink, well someone has that too.
I’ve personally never tailgated. BBQ was/has always been done at home. So, the past two times I’ve been out at ECSU talking with tailgaters, I’ve seen some huge smokers and some homemade ones. Like Ernest Jordan whose father had built his cooker. He no longer pulls it due to the tires, but moves it around by trailer. When I talked to Jordan he was smoking the ribs and the smell was fantastic and it looked delicious. I was unable to grab a bite from his, but Will Harris, our sports writer said the ribs were fantastic.
Despite the amount of food though, most tailgaters, I talked to said it was about the socializing that comes with tailgating. The men from OTA Phi Theta said that it was about the five Fs- food, friends, fun, family and fraternity. They, also, said tailgating is the one time of year that they saw some friends, which I completely understand.
Before going to that tailgating at ECSU, I thought it was always to cook out and to prep for the game, but it is much more than that. It is just friends getting together, eating and gossiping. It’s just one big reunion with friends and I can’t wait to do it with mine!
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Weekly Foodie Roundup
Food highlights
Bad economy means more drinking
So we all know the economy isn’t fairing so well, it is a consistent topic in our everyday lives that is not going away. But with this economy downfall comes more drinking. It is not too shocking really, not that I’m condoning it either. It’s just a proven fact.
Today’s post article dives into this topic and comes up with inexpensive bottles to stock that liquor cabinet. Now I’m a huge fan of inexpensive. Most of my bottles of wine and liquor have been under $20. Call me cheapskate, if you will, but I’m mainly living within a budget.
Plus, cheaper wine, beer or liquor doesn’t mean it’s going to taste cheap, it just isn’t that well known. This is an added bonus, especially when you are throwing a party because you will look like the star mixologist or wine taster.
Dia de los Muertos
Yep, my Texas roots are coming out again because I’m skipping over Halloween and going straight for November 1st- Dia de los Muertos. Several different papers are covering it today for this weekend. My favorite is from the L.A. Times that writes about Sandi Romero, tamale lover and restaurant owner.
Major bonus, there are recipes! I may try out there pan de muerto that is if I’m feeling adventurous on Saturday.
Don’t forget about the election!
Not like you could forget, the election is right up there with the economy on most newspaper websites. Great reason to have a party. Now I realize I might be the only one who would throw a party on Nov. 4th, but do you need another excuse?
And if you do decide to throw an Election Party the Boston Globe has great sandwich recipes for the occasion. Out of all the recipes, I am finding the “Sloopy Joes for grown-ups” the most appealing.
Chef/restaurantaur/marathoner
Think about owning 18 restaurants, having 3 kids, knowing Mario Batali and running a marathon. And I thought running a marathon, working 40 hours a week and having a social life was tough. But nope Joe Bastianich takes the cake.
Bastianich is gearing up for the NYC marathon and hasn’t given up the food he eats either, which I envy. I severely cut back caffeine, alcohol and greasy food during my pre weeks. I save all that for the week after I run.
Recipe of the week
I realize I kind of skipped over Halloween today and to make up for it, I’ve chosen a great treat recipe for Friday’s big day. It’s two-layer caramel-pecan bars, a good way to use leftover candy or to make before the party starts.
Foodie events
Well last Saturday’s market got canceled, so they are holding it this weekend. There is an “Anything but Pie Contest” using pumpkin or sweet potato. Basically use either one of the vegetables in a dish other than pie. Dishes can be dropped off starting at 9 a.m. and will be judged around 11 a.m. There is a first and second place prize so make sure to whip something up for the contest.
Sanctuary Vineyards Hallowine
What: Barrel painting for kids, dress in costume and receive special discounts, live music from 4 p.m. to 8 p.m. and free appetizers
When: Friday, noon to 8 p.m.
Where: The Cotton Gin
Cost: Free for everyone
Downtown Waterfront Market Harvest Festival
When: Saturday, Oct. 31, 9 a.m. to 1 p.m.
What: Enjoy the best produce our area has, wonderful baked goods, and wide variety of crafts by local artisans
October Moon Dinner Theater
When: Friday, Oct. 31 and Saturday, Nov. 1, Dinner 6 p.m. to 6:45 p.m., show 7 p.m. to 9 p.m.
Where: The Onley Place
Cost: $20
Contact: scasper@inteliport.com, 297-2347, reservations required
Wine tasting
What: with guest Steve Clark pouring his list of good wines under $20
When: Wednesday, Nov. 5, 6 p.m. to 7:30 p.m.
Where: The City Wine Sellar, Bakery, Deli & Wine Bar
Cost: $10 per person, RSVP requested
Contact: 335-1163
Cake decorating class
When: Thursdays, Nov. 6 through Dec. 18, 7 p.m. to 9 p.m.
Where: Knobbs Creek Recreation Center
Cost: $25
Contact: 335-1424
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Food filled days ahead…
Is your calendar getting full of events and parties?
I know its early, but there’s Halloween, the Election (if I wasn’t working, I’d throw a party), Thanksgiving and everybody’s holiday party.
For me this time means, more entertaining with friends and baking. My kitchen is the place to be during the holidays-pies, cakes, cookies. Then, again, I don’t need a season to bake. I dust off the favorites I know and do well, and find some new recipe to try out, as well. As much as I love the holiday traditional foods, i.e. sweet potato souffle, I love to find something new.
My first holiday party, it was a pumpkin cheesecake, then an upside down apple cake, which smoked up the apartment. I still hear about them today. Like my friend who told me, she never had lasagna until I made it 2 years ago for a party. She says she remembers nothing else, but the lasagna.
And as much as I live for those stories and how I’ve expanded my friends palates through a lot of my cooking. The parties aren’t really about the food, it is really about the company, the bonds you make over the table. And with these trouble times that we maybe entering, it is just as important to come together.
If there is anything I’ve learned in my recent years at college and now out in the real world is that it is the bonds we have with people are all that really matter- family and friends. They were the glue in the Great Depression and they will be the glue, again.
So go ahead and throw that party, call up friends, family and set up a date. It doesn’t need to be anything lavish. No, three course meals or anything of the sorts. The simpler the better, especially if it’s your first. Or do what I do make the main and ask everyone to bring something, which is always fun cause everyone brings “their” dish. Just don’t forget to invite me.
Here is the first recipe from my very first holiday party. It is Bon Appetit’s Pumpkin Ginger Cheesecake. It is delicious.
Pumpkin Ginger Cheesecake Pie (Bon Appetit)
1 gingersnap crumb crust, baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 oz cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-oz can)
Make gingersnap crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
Cooks’ note: Cheesecake can be chilled up to 3 days (crust will soften slightly).
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Halloween Part 2
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Is that a carrot I see?
I’ve never been so happy to see a carrot in my life until today! Or butternut squash or dill or cilantro! Especially the cilantro! But the icing on the cake was the carrots!
It may seem odd to be so ecstatic about carrots, but for a person who hasn’t had a real carrot in at least 6 months (carrots from the grocery store just don’t compare to fresh carrots), it is a welcome addition to my kitchen along with the rest of the veggies and herbs.
The vegetables come from Weeping Radish’s veggie box program that Ray and Jem have started. What it is a bag/box of vegetables that are in season every week. It is a great way of supporting the farm and eating locally. The solution to my current farm stand problem.
All that were in my bag are currently all spread out on my counter and as happy as I am about them, I’m wondering how I’m going to eat all of it.
That’s the problem with joining a CSA or veggie box program as a single, what do you do with all of it?
1) I could entertain more
2) Have people over for dinner
3) Eat a lot of salads i.e. go vegetarian, again
I haven’t decided which one yet, but I am enjoying my carrots, which ultimately might turn into my favorite cake- carrot!
If you’d like to get in on the veggie box program that Weeping Radish has started contact veggiebox@weepingradish.com.
Latest comments
All I have to say is….. DEEP FRIED TURKEY BABY!!!! 40 mins and Dinner’s Done!!!
Luuuvvv It!
... read the full comment by Denise Richards | Comment on Can you cook Thanksgiving dinner in 60 minutes? Read Can you cook Thanksgiving dinner in 60 minutes?
Hey Jerry, you seem to have a lot of food based fun. After reading this blog it occurred to me that it would be a load of fun to have a Tailgate Party Cuisine Festival or contest each fall in Elizabeth City. We could have volunteer judges and allow the
... read the full comment by Ken | Comment on Tailgating NC style Read Tailgating NC style
The holidays do tend to bring out the food adventurer is many people. Over the years some of my favorite seasonal foods would have to be Sweet Potato Soup, which is a creamy delight to the palette, Pumpkin Stew which will warm you through and through in
... read the full comment by Ken | Comment on Food filled days ahead... Read Food filled days ahead...
Jen, You can get SLT out at OBX at Coastal Provisions Market. They have most SLT varieties and are willing to order cases.
Jerry
... read the full comment by Jerry Allison | Comment on Little taste of the Austin on the Albemarle Read Little taste of the Austin on the Albemarle