NaBloPoMo Archives - Page 8 of 10 Kitchen Conundrum

NaBloPoMo- Kingsford Invitational BBQ Tournament Pt.1

November 8, 2013 by Renee

What could be wrong about Beef and Beer? Nothing! Especially if you are tasting recipes made by the 7 Grand Champion crews from this year’s qualifying competitions and a special U.S. military BBQ team.

The second annual Kingsford Invitational kicks off this Veterans Day weekend at the Intrepid Sea, Air & Space Museum. In addition to the $50,000 prize that will be awarded to this year’s top BBQ team, Kingsford will also be making a $50,000 donation to the non-profit Folds of Honor Foundation to provide scholarships to the children and spouses of service members killed in action or disabled while serving.

Today, the teams competed in the One Bite Challenge, where they were given an hour to prepare a single bite size serving of an original BBQ recipe using 5 ingredients or less. Wal-Mart generously provided all of the meat for this particular contest. We were invited to sample each teams entry at a special cocktail party on the dock by the Intrepid. It was a carnivore’s dream!

For this contest, Team Cool Smoke wow’d the judges, earning the crew a precious point in the Kingsford Invitational competition. While they may have won, the bite above- a piece of filet on a potato with blue cheese made by team Sweet Swine O’Mine was by far our favorite bite.

Tomorrow we head back to see the big event and the final awards. We will let you know about the food coma.

For those who are interested in donating to or getting involved with the Folds of Honor Foundation, please visit their website.

And in case you missed it, you can catch all the action on Discovery Channel’s Destination America in March. when you can see who is crowned the “Best of the Best”.

NaBloPoMo-Lunch with Dorie Greenspan Hosted by Driscoll’s Berries and KitchenAid at The Daily Meal

November 7, 2013 by Renee

Today I attended a lunch at The Daily Meal. It was sponsored by Driscoll’s Berries and Kitchen Aid and the guest of honor was Dorie Greenspan, who in real life, is just as charming and kind as you would imagine! It was such an honor and a pleasure to meet her. As you know, I used to (I still consider myself to) be a part of French Fridays with Dorie cooking group. Unfortunately my travels this year got the best of me and it was soon put on indefinite hold. But, I pop in every now and again and I still follow many of the wonderful blogs I discovered there.

Anyway, the theme for today’s lunch was #MadeWithLove and it was all about raspberries and using raspberries in different ways. Lunch was a variety of h’or d’oeuvres. Each bite we tried had a raspberry inspired component. There was one bite in particular that was incredible and I could seriously eat just that all day- a butternut squash latke topped with duck confit and a raspberry preserve. The warm crunch of lakte and the silky confit paired beautifully with the sweet, tartness of the raspberry. It was a perfect bite. And it would make a great addition to our Thanksgiving meal.

The highlight was listening to Dorie discuss her upcoming baking book and learning about the products she uses and loves. I especially enjoyed learning about the items she brings back from Paris- fleur de sel and butter, in particular, from a small producer in Brittany. It was a lively and fun conversation.

Once the appetizers were passed, those of us who prepared a dish made with raspberries for the contest, got to explain what we had made and how it was done. My recipe was for a chocolate ganache torte (tart?) on a pecan crust topped with raspberries. It’s truly one of the simplest desserts I make- even though it looks so beautiful and like I slaved for hours over it. It’s a staple at dinner parties or if I have to bring a dessert to someone’s house (as long as they are okay with nuts). But just because it’s simple doesn’t mean that it isn’t decadent. It’s pure delight for the chocolate lover. Incredibly rich, only a sliver is all you really need.

There is only 7 ingredients (sometimes a few more depending on the version I am making- orange and cardamon, coconut and almond, chili and burnt chocolate, salted, mocha, etc.) and it’s incredibly quick to make without dirtying up your entire kitchen. My kind of recipe!

Well, I am thrilled to report that I actually won! Me!!! Well, my tart anyway. But still! Yay!!!! And both Dorie Greenspan and Arthur Bovino of The Daily Meal gave it rave reviews! I was so excited and shocked! (I really never win anything- and yet, in the past two weeks, I’ve won two contests!) I am in shock still because it’s really so simple that it’s honestly almost embarrassing to be given such an honor! My reward? Well, sometime in 2014 there will be a feature on the Driscoll’s website. Yay!

Because it is so easy, I decided to write a detailed step by step photo tutorial so you too can make it! It’ll go up in the next few days. In the meantime, I want to thank The Daily Meal, Driscoll’s , KitchenAid and the lovely and charming Dorie Greenspan. I had a terrific time and I am so grateful!

NaBloPoMo- Savory Cocktails

November 6, 2013 by Renee

I’ve really been into cocktails lately. Actually, since I had an amazing G&T in England back in March. Followed by a visit to a gin bar and my first Pimm’s Cup this past summer. I also had some amazing cocktails at Maria Loca and Le Mary Celeste in Paris and have even made a few at home. So it was really a nice surprise when Savory Cocktails by Greg Henry, author of the blog SippitySup, arrived at my door. Just in time to make some for Thanksgiving!

With almost 100 distilled beverage recipes, Henry creates an adventurous array of alcoholic delights. His recipes have you using everything from classic liqueurs to innovative homemade bitters. Each of the recipes offer a glimpse at an era of elegant sophistication. They are stylish and complex-flavored cocktails. Serious beverages that are seriously good.

The book is broken down into chapters where the focus is on sour, spicy, herbal, umami, bitter, smoky, rich, and strong. As with any cookbook, each recipe demands a bit of preparation and time…these are not just cocktails to be thrown together at the last minute. There is a certain passion behind infusing flavors and creating your own simple syrups or bitters. Be prepared to invest the time needed for each one well in advance. Despite all this, these tasty tipples are well worth the wait.

With it’s moody yet glamorous photography, the book could easily entice you to try and make all of these beverages at home. Or, better yet, head to your favorite bartender and have them recreate these for you. You won’t be sorry!

The first recipe I tried actually comes from Linda Miller Nicholson, author of the blog, Salty Seattle, who contributed it Savory Cocktails. A spicy, refreshing Green Gargoyle. With cucumber, cilantro and jalapeno, this is a sassy, South of the Border sipper!

And because I have a new affinity to Pimm’s, I could not pass up the opportunity to try the Pimm’s Cup Up. This pumped up version of a traditional Pimm’s Cup adds a bit of zing with ginger and ginger liqueur. Plus the ribbons of cucumbers just adds an extra flair. I could drink these all day.

Admittedly, I did not choose to make my own syrups or bitters this time. But the list of cocktails I’d love to make from Savory Cocktails is long and I imagine I will delve into the infusions at another, less hectic time in life- or when I really want to impress! Like Thanksgiving. Or New Year’s.

Whether you are new to the cocktail scene or a seasoned pro, this book is among the “must haves” for your home or bar library. It’ll have you shaking up, stirring and muddling your own Savory Cocktails in no time!

Cheers!

Click to buy the book! It would make a great gift this holiday season for your favorite bartender…at home or otherwise!

Disclosure: I received a copy of the book to review. As always, the thoughts and opinions are my own.

PSA: Please drink responsibly! Don’t drink and drive and never get into a car with someone who does. Buckle up. It saves lives. And by all means, take a taxi if you have had too much to drink! Better yet, stay home and make your own!