Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Top 10 Things I Learned at Eat, Write, Retreat 2013 and a Giveaway!

June 4, 2013 by Renee

OXO GRATERS

Philadelphia welcomed Eat, Write, Retreat this past weekend and it may never be the same again. Over 100 food bloggers from all over the country-  oh, and Canada too- descended on Philly to learn new blogging skills from the amazing line-up of speakers, interact with brands, network and to eat. Because that’s what we do best!

I was so thrilled to meet and connect with so many terrific people. I have made some new friends and I learned quite a bit of useful information in the process.

Someone mentioned that they should change the name of the conference because there was not much Retreat- and that was true! So much information was jammed packed into the two and half days that there was literally no down time.  For the record, I am SOOO not a morning person, but there I was, up at 7 everyday, off to breakfast and ready to learn from my seat at the front of the room.

There were way more than these ten things that I learned but here’s the ones that really stood out.

TOP 10 Things I Learned at Eat, Write, Retreat

1. The incredible and generous Monica Bhide spoke first. She discussed the Sponsored Post and imparted knowledge that not only fits that topic but can be applied to all of your writing. The most poignant and probably the simplest idea- “Would you still write this post if it weren’t being sponsored?” 

Do you love a product enough to talk about it and not be paid? If so, your love and authenticity will shine through. If you don’t really feel it, your audience will know and won’t feel the enthusiasm that perhaps that product deserves- it would be better for someone else who does love it. You can and should say no to products and reviews that don’t align with your personal goals.

 

2. The sweet and talented Joy Manning presented a great panel about power networking.  I am rather shy by nature, so networking has always been one of my weak points. I think also the fact that most of us work alone, in our homes at our computers and don’t venture out too much also plays a role in the lack of good connections. She said- “Make friends on purpose.” 

Pay attention to the well connected people, who they are and who they know. Become THEIR friends. Go up to them at conferences, send them a quick email to introduce yourself, flatter them (MEAN IT!) and find some common ground that you both share. Perhaps that contact will be able to help you in the future. Of course, it’s not a one way street and NEVER treat it as such. You should also network “down”. We always remember the people who help us, and you never know where someone can end up.

 

3. Carolyn Ketchum and Sarah W. Caron gave a panel on food photography.  I tend not to do this, but I see so many others that do- and it’s a pet peeve of mine- so I am reiterating it here for you: BACK AWAY FROM THE FOOD! 

Your meatballs are beautiful, I am sure. BUT, if they fill the frame and are as big as I am, then I will feel as though I am being crushed by them.  STEP AWAY. BACK UP. No one- NO ONE wants to be all in the sauce floating around with the meatballs.

 

4. and 5.  Jesse Gardner, Carolyn Ketchum and Valerie Coffman are folks after my own heart. Geeks, Techies, Nerds, they are my kind, and I bow to them.

They actually gave me #4 and #5 -these two points are easy and often overlooked items that will only take you seconds to do.

Use the Custom Title Tag Feature in your posts.  Here you can add your KEY WORDS that relate to your article and are crucial for Search. Plus you can add your blog name.

For example: Top 10 things I learned at Eat Write Retreat Conference 2013 Philadelphia OXO Giveaway | Kitchen Conundrum

See, key words are there plus a separator and my blog’s name.  Easy!

Next,

Use ALT Text for photos and Change the file name to a real name.

(Ok, that’s really two things, but one photo issue.) By renaming your photo to a real name and adding the ALT Text, you will be able to track that photo online and it will show up in search.  Google doesn’t understand DSC 41.jpg but it does understand Potatoes.jpg, so you always want to name your photos. Plus when someone “pins” your photo to Pinterest, your Alt Text will show up as the description vs. the DSC41.jpg.

I admit that I have not always done this. I need to take the time to go back and do this. It’s a good thing to do. Which leads me to the next great tip-

 

6. Time management by Debbie Koenig was another super informative panel with way more info than I can list here. But the very best piece of advice that came from this panel was- Work in 90 minute increments. 

Break your work day into 90 minute increments where you will only work on one thing at a time. Then break for a half hour to an hour.  You accomplish more and be more effective and less likely to become distracted. Schedule your time to work on emails and social media and when you are working on something else, turn those off. Concentrate on one task at a time. When we try to do too many things, multi-tasking (and yes, we are all amazing multi-taskers!) all at once, we don’t really do any of them that well. They get done, but they are usually not our best work.

 

7. Another great tip from Monica that often rings true- If Your Heart Sinks When A Certain Client Calls for You, Dump them.  That may sound harsh, but your time and energy is better spent on projects that you love and that give you pleasure. You are not doing that client any favors if your efforts will be half hearted. And you are also doing yourself a disservice by causing stress in your life and not opening up to other opportunities that may be better for you. Learn to say NO!

 

8. Potassium will be the next big mineral. As stated by Deanna Segrave-Daly, RD who spoke about what’s in our water with Brona Cosgrave from Gerolsteiner Sparkling Mineral Water. As our sodium intake increases, we will need more potassium to offset sodium’s effects on our bodies. So get ready for more bananas and leafy greens in recipes.

 

9. Mushrooms are amazing! Mushroom farmers are the best recyclers.   Tony and Joe D’Amico from To-Jo Mushrooms gave an in-depth talk on how mushrooms are grown and how everything, from the compost, peat and spores are reused. Not one thing is wasted. After the mushrooms are harvested  the soil goes back to farmers and are used in other fields. Who knew?

 

10. Something very practical for canners- Store the Jars With The Rings Off. Marisa McClellan demonstrated how make a small batch Vanilla Strawberry Jam. It was truly delicious.

I make preserves and pickled vegetables a lot, but I never heard or thought about this. The rings should only be hand tight to hold the lid down for the water bath. Once the jar has finished the bath, it should have a good seal. Then take the ring off for storage. This way, if you have a contaminated jar, you will know much sooner than you would have if you had the ring on. The contaminant will begin to off-gas and the lid will pop. Sometimes things are so simple we miss them.

 

So there you have it! The Top 10 Things I Learned at Eat, Write, Retreat 2013. I can’t wait for 2014!

Now for the giveaway! The SWAG was awesome. Not only were there contest and raffles where you could win things, there was so much stuff to take home just from the amazing sponsors themselves. So I am sharing the love.

Swag from #EWR13

I have a set of OXO Good Grips graters that will go to one lucky Kitchen Conundrum reader. One of their newest graters,  the OXO Good Grips Coarse Grater,  is ideal for soft and semi-soft cheeses, apples, cabbage, potatoes, onions and more. The OXO Good Grips Fine Zester/Grater is perfect for zested citrus fruits, ginger and nutmeg while the OXO Good Grips Medium Grater is an essential grating tool nearly everything else!

So enter to win this awesome set and cover all your grating needs!

OXO GRATERS

 

a Rafflecopter giveaway

 

I would be remiss if I didn’t thank the wonderful and hard working organizers of this event, Casey Benedict and Robyn Webb. They worked tirelessly and put together a truly enjoyable conference with incredible speakers and terrific sponsors.

Just check out the EAT, WRITE, RETREAT site for a complete list of all the great sponsors.

Next up… Just who really makes the best cheesesteak in Philly?  Stay tuned!

 

Filed Under: Travel, Kitchen Sink, Classes, Contests Tagged With: Contest, EWR13, Eat Write Retreat, Giveaway, OXO, Philadelphia, conference

Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon Recipe

May 14, 2013 by Renee

Vegetable Stacks

20130514-IMG_8284Next weekend I am attending Eat, Write, Retreat in Philadelphia. It’s the first conference this year that I am attending and I cannot be more excited. Attendees were invited to enter the Amazing Apps Culinary Challenge where they would be shipped a surprise ingredient to create a healthy appetizer. As an extra special bonus, entrants were also sent several OXO tools to aid in the creation of our dishes. My secret ingredient was a variety of potatoes from the The United States Potato Board (USPB).   OXO also sent along a 3-in-1 Adjustable Potato Ricer and three of their graters- a Zester, Medium and Coarse graters. I am such a geek for new kitchen tools and I absolutely love OXO for their high quality, durable products, not to mention their Good Grips, which makes them so comfortable to use!

Most people think of potatoes as they do rice, a relatively boring side dish, a starch that often needs to be complimented by another vegetable. But in reality, potatoes are incredibly versatile and can stand alone on a plate. They are also very healthy, at just 110 calories for a medium sized potato and packed with vitamin C. Did you know, if eaten with the skin on, a potato has more potassium than a banana? Well, it does- one of the fun facts I learned from reading the materials that were sent along with the potatoes. Also, potatoes are completely FAT-FREE! That fact alone should make them even more appealing for adding them to your diet. They already are one of my most favorite foods.

Because they are so versatile, it took me a long time to narrow it down to just one idea for this challenge. In the end, I combined many of my favorite flavors to make one incredible stack of potato goodness, a Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon.

Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon Recipe
 
Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
Author: Renee
Serves: 4
Ingredients
For the Crisps:
  • 4 Medium Potatoes
  • 2 Egg Whites
  • 4 Tbs. Butter
  • 2 Tbs. Heavy Cream
  • 2 Tbs Chives, chopped
  • 3 Tbs Freshly Grated Parmesan Cheese
For the Filling:
  • 2 Red Peppers, Roasted over an open flame and peeled
  • 2 Medium Zucchini, thinly sliced and dry grilled
  • 1 cup Goat Cheese (Pre- Made Herbed or Create your own; Garlic, Chives, Onions, Thyme, Rosemary etc.)
For the Topping:
  • 1 Medium Onion, thinly sliced
  • 1 Tbs. Flour
  • 2 Tbs. Vegetable Oil
  • Olive Oil and Balsamic Vinegar to Drizzle
Method
  1. Peel and chop potatoes. Boil until soft. Pass the potatoes through the OXO 3-in 1 Adjustable Potato Ricer into a large bowl.
  2. Add butter, egg whites, heavy cream and chives. Fold in until smooth but gently so as not to create a gummy mixture.
  3. Using the OXO Medium Grater, grate Parmesan cheese directly into the potato mixture. Fold in without over working the potatoes.
  4. Preheat oven to 400 degrees F.
  5. Create a template out of a thin piece of cardboard (part of a pizza box lid works great!) by cutting a 3"x 3"square from the middle. Place the template on a silicone baking mat. With a spatula, spread an even layer of potato over the template. Remove the template and there will be a square of mashed potato on your mat. Repeat until you have 20 squares.
  6. Bake the squares for 8-10 minutes, being careful that they do not get too brown.
  7. Remove from oven and cool.
  8. Prepare the fried onions by dredging the onion slices lightly in the flour and then frying in the vegetable oil over medium heat until brown and crisp. Drain on paper towels and set aside until ready to use.
Assemble the Napoleon:
  1. On a plate, lay down one crisp, add a layer of herbed goat cheese, followed by another crisp. Add a layer of red peppers followed by another crisp. Add a layer of herbed goat cheese followed by a crisp. Add the zucchini layer and a crisp. Top with the fried onions.
  2. Drizzle with olive oil and Balsamic vinegar and serve to many "oohs and ah's" from your guests.
3.2.1275

 

See how it’s done-

Method

1. Peel and chop potatoes. Boil until soft.  Pass the potatoes through the OXO 3-in 1 Adjustable Potato Ricer into a large bowl.

20130514-IMG_8263 20130514-IMG_8267

2. Add butter, egg whites, heavy cream and chives. Fold in until smooth but gently so as not to create a gummy mixture.

3. Using the OXO Medium Grater, grate Parmesan cheese directly into the potato mixture. Fold in without over working the potatoes.

20130514-IMG_8272

4. Preheat oven to 400 degrees F.

5. Create a template out of a thin piece of cardboard (part of a pizza box lid works great!) by cutting a 3″x 3″square from the middle. Place the template on a silicone baking mat. With a spatula, spread an even layer of potato over the template. Remove the template and there will be a square of mashed potato on your mat. Repeat until you have 20 squares.

20130514-IMG_8275

6. Bake the squares for 8-10 minutes, being careful that they do not get too brown.

7. Remove from oven and cool.

8. Prepare the fried onions by dredging the onion slices lightly in the flour and then frying in the vegetable oil over medium heat until brown and crisp. Drain on paper towels and set aside until ready to use.

Assemble the Napoleon:

On a plate, lay down one crisp, add a layer of herbed goat cheese, followed by another crisp. Add a layer of red peppers followed by another crisp. Add a layer of herbed goat cheese followed by a crisp. Add the zucchini layer and a crisp. Top with the fried onions.

Drizzle with olive oil and Balsamic vinegar and serve to many “oohs and ah’s” from your guests.

Serves 4.

 

20130514-IMG_8291

 

Disclosure: As an Eat Write Retreat registrant, I received samples from The U.S. Potato Board and a variety of OXO tools to help create this recipe.  With this post I am eligible to win prizes in the Amazing Apps Culinary Challenge. All thoughts and opinions are my own with a big shout out ‘Thank You’ to OXO for the awesome tools!

Filed Under: Eat, Appetizers, Kitchen Gear & Gadgets, Side Dishes, Vegetables Tagged With: Appetizer, Eat Write Retreat, Goat Cheese, OXO, Oxo Good Grips, Potatoes, Recipe, Roasted Red Peppers, US Potato Board, Zucchini

Categories

Archives

kitchconundrum

Chocolate Babka! It’s a two day process but so w Chocolate Babka! It’s a two day process but so worth it. So good! 
•
•
•
#babka #chocolate #baking #chocolatebabka
Tonight we didn’t order in. We had homemade eggr Tonight we didn’t order in. We had homemade eggrolls and chicken fried rice along with some store bought dumplings. #sogood #chinesefood #fridaynight #tradition
Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Margez, falafel and hummus with some gyro and roas Margez, falafel and hummus with some gyro and roasted carrots for dinner. Quick and easy for a Wednesday that should have been a Thursday. #dinner #whatdayisit #sotired
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·