Kristina The Budget Diva

Valentine's Day Baking Kit Giveaway

2011-02-09T16:08:00.000-08:00

Do you want to say "I Heart You" this Valentine's Day, but are low on cash? One of my favorite "Budget Diva" tips is to show someone how much you care with something homemade from the kitchen. This year, McCormick's makes it even easier with recipes, tips, and even a special gift giveaway just for my readers!

If you want to make an edible gift this Valentine's Day, start by choosing a recipe based on their "Relationship Matrix." All the work is done for you! Decide who you are cooking for, the status of your relationship or the occasion and the matrix tells you what to bake! All the recipes are available right there on the website.

Now, for the giveaway! McCormick's has offered this outstanding "I Heart You" gift pack for one lucky reader. It has everything you need for a delicious Valentine's Day. An apron, Crate and Barrel dish towels, spatula and cookie cutters, and, of course, a variety of McCormick products!

Simply leave a comment about who you want to tell "I Heart You" this Valentine's Day! I will pick a random winner at 5 pm Pacific Time on February 14th. Don't forget your name and contact info so I can notify you if you win!

The Budget Diva Goes Organic

2010-07-07T15:19:00.000-07:00

On a budget friendly blog such as this, many people might ask "How can you afford to buy organic?" It's true, these products do carry a slightly higher price tag, but after a tour of the Stonyfield organic farms in Vermont, I am asking myself "How can you afford not to buy organic!"

A few weeks ago, I was lucky enough to participate in a "Barnstorming" Tour along with three other bloggers. (From left to right: Valerie, Anne, Tina and Me) The wonderful people over at Stonyfield organized the event to educate us (and in turn, our readers!) about the organic farming process. Stonyfield is dedicated to organic living and producing healthy food. I have to say, after a few days of learning about the organic farming process versus conventional farming, I am convinced!

I took so many photos on this trip and there were too many to post here! Check out the galleries on Facebook: Farm Photos and Factory Photos. If you want to really experience the "Barnstorming" Tour for yourself, check out this video with highlights from the trip.

The truth is, cheap food comes with hidden costs. From heavily fertilized corn to conventionally farmed meats packed with antibiotics, these unhealthy calories are getting passed on to you. We learned so much about the organic process, but there was one thing that really stuck with me from this trip. If you ask a conventional farmer about the lifespan of their cows, he will often tell you around 4 years. When you ask an organic farmer the same question, he will proudly point out cows who are 14 years old. All without fertilizers, pesticides, hormones or antibiotics. Our health and our lifespan mimics what we consume. I would rather live a long, happy and healthy life just like these organic cows! To me, it is worth a few extra dollars here and there on a grocery bill.

Upon returning from Vermont, I came home to a sparse kitchen and discovered some bread had gone stale while I was away. In true "Budget Diva" spirit, I poured through my new Stonyfield Organic Yogurt Cookbook for a bread pudding recipe!

*Budget Diva Tip: Never get rid of stale bread. It is perfect for bread pudding!

Start by trimming the crusts off of the stale bread.

Butter the bread, slice in half and layer with raisins in baking dish.

Whisk together milk, eggs, sugar, lemon zest, cinnamon, nutmeg and vanilla.

Pour custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

I love that the bulk of the preparation can be done in advance! When you are ready, bake the bread pudding at 350 for 45-60 minutes.

Pour the warm yogurt topping over the cooked pudding. I used the Oikos Plain Greek Yogurt and then added honey, but I bet you could use their Oikos Honey Greek Yogurt too!

I chopped up some walnuts and then sprinkled them on top. Check it out! Now that is a creative use of stale bread and a great way to incorporate a few of the Stonyfield organic ingredients!

Bread Pudding with Warm Honey Yogurt Topping

8 slices of bread, preferably slightly stale

1/4 cup butter, at room temperature

1/3 cup raisins

2 cups Stonyfield Organic skim milk

3 eggs

1/4 cup sugar

1 1/2 teaspoons grated lemon zest

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg (optional)

1 teaspoon vanilla

Warm Yogurt Topping

1 cup Stonyfield plain yogurt

2 tablespoons honey

chopped walnuts (optional)

Lightly grease a 9-inch round or 8-inch square baking dish with butter or cooking spray. Cut the crusts off the bread slices, then butter the bread slices on one side. Cut each bread slice in half, then layer the bread in the prepared baking dish butter side facing up. Sprinkle with raisins.

Whisk together the milk, eggs, sugar, lemon zest, cinnamon, nutmeg, if using, and vanilla. Pour the custard mixture over the bread and let stand at least 1 hour or refrigerate overnight.

When ready to cook the pudding, preheat the oven to 350 degrees. Bake the pudding until done, approximately 45 minutes to 1 hour. When you poke it with a knife, the knife should come out clean. Cool slightly.

To make the topping, heat the honey and yogurt in a double boiler, stirring frequently with a whisk. Keep the water boiling for 1 to 2 mintues, then turn off the heat, so as not to overcook the yogurt. Pour it on top of the warm pudding. Top with chopped walnuts, if desired.

*Budget Diva Tip: If you don't own a double boiler (or don't want to splurge for one!) take two pots, pour water halfway up one of them and bring to a boil, then place another pot with the yogurt mixture above the boiling water and heat the mixture, stirring frequently with a whisk.

What are your thoughts on organic farming? Leave a comment here and you will be entered to win a Stonyfield prize package! Including coupons for free yogurt and even an awesome toothbrush made with recycled Stonyfield yogurt cups!

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Australian Lamb Burger

2010-04-20T21:17:00.000-07:00

Great news! I just found out that I won the casual dining division of the "MAKE AUSTRALIAN LAMB AMERICA'S NEW FAVORITE BURGER" contest! I am heading down to Sydney in September. So exciting!

I am sure there will be many more stories to come, but for now here is the winning recipe. Get out of a boring burger rut and grill up a lamb burger this Memorial Day!

TUNISIAN LAMB BURGERS WITH HARISSA MAYONNAISE AND ORANGE-OLIVE-DATE RELISH

BURGERS:

1 teaspoon whole cumin seed, lightly crushed
1 teaspoon whole coriander seed, lightly crushed
1/4 cup Australian Shiraz
1 Tablespoon honey
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 pounds ground Australian lamb
1/3 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
Sea salt, to taste (before cooking)

HARISSA MAYONNAISE:
1/2 cup mayonnaise
4 Tablespoons Harissa
2 Tablespoons chopped cilantro
1 teaspoon lemon juice

ORANGE-OLIVE-DATE RELISH:
1 cup chopped Kalamata olives
1/2 cup chopped orange segments
1/3 cup chopped dates
1 Tablespoon chopped cilantro
2 teaspoons olive oil

6 onion hamburger buns
Serve with hot, crispy sweet potato fries

1. For Burgers: In a small, dry pan, toast the cumin and coriander seeds over medium-low heat until they are toasted and fragrant, about 2 minutes. Stir in the Shraz and honey. Bring to a boil over high heat and boil hard for 1 minute; stir in the turmeric and cinnamon. Set aside to cool slightly. Crumble the lamb into a large bowl. Add the red onion, garlic, black pepper, and spice-wine mixture. Knead together lightly, but thoroughly to distribute ingredients. Form into 6 patties, about 6 ounces each. Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight.

2. Meanwhile, prepare the mayonnaise and relish. For mayonnaise, whisk together all mayonnaise ingredients in a small bowl. Cover and refrigerate until ready to use. For relish, combine all relish ingredients in a small bowl. Cover and refrigerate until ready to use.

3. When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill. Season burgers on both sides with sea salt. Brush a little olive oil on grill pan or outdoor grill. Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors, if desired. While burgers are cooking, toast the buns in a toaster oven or under the broiler until lightly toasted; or toast them on the outer perimeter of the grill rack outdoors. When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.

4. To build the burgers, place a bottom onion bun on work surface. Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise. Repeat with remaining burgers. Serve burgers with sweet potato fries. Makes 6 burgers.

2010-03-02T07:36:00.001-08:00

Everything I had heard led me to believe that turning 30 was no fun. So, as the big 3-0 creeped up, I wanted to find a way to commemorate the day and enjoy the entrance into this new chapter of life. That’s when I decided to go to Italy. Not the typical tourist’s Italy with monuments and souvenirs, but the real Italy where I would have to brush off my old college text books and remember how to order dinner or ask for directions. I choose to explore the Piemonte region, drink their extraordinary wines, and, of course, study Italian cooking.

Walking into the kitchen at the Agriturismo La Rossa was like coming home. Mamma quietly worked in the background as a fluffy gray cat lingered below our feet and periodically brushed his face up against my ankle to say hello. Her son, the head chef, would serve as our instructor. He didn’t speak English, yet somehow we could all easily follow his instructions. After all, these classic recipes are about the feel, not the measurements. The workspace doesn’t have any bowls or measuring spoons, just two simple piles of flour, a cube of fresh yeast, and olive oil.

With a hand cranked pasta machine and old-fashioned tortellini press we cut each delicate round. The filling was simply spinach, ricotta, egg and nutmeg. He demonstrated how to fill the round with a dab, fold in half and pinch closed. With what seemed like a magician’s slight of hand trick, the half-moon suddenly was twisted into the perfect tortellini around his index finger and with another pinch it was complete. It took me a few tries to get the technique down, but soon we all had the hang of it and were amazed at our gorgeous creations. The repetitive nature took on an almost zen-like quality and we churned out our tortellini by the dozens while chatting away and almost never even needing to look down at our fingers.

I imagined how many generations of Italians savored this ritual over the centuries. Delicately forming tortellini after tortellini only to have their perfect creations gobbled up in a matter of minutes. Naysaysers would wonder if it was all worth it. Making the pasta from scratch, running the dough through the hand cranked machine over and over to develop the gluten, twisting them over your fingers for hours to get a perfectly uniform shape, just to have it quickly devoured before moving on to the next course.

The truth is, cooking, travel, and life really are about the process, the journey. Within these recipes that have been passed down for generations you can taste the history in every bite. Somehow when our handmade tortellini was placed on the table, the sense of community was infused into each bite. I came to Piemonte to celebrate turning 30, to commemorate the journey of life thus far and to embrace the voyage yet to come. Rather than vowing to be 29 forever, Italy reminded me that history and experience only makes us more delectable.

Looking to prepare handmade tortellini at home? Click here for a recipe inspired by my experience in Piemonte.

Interested in the wines of Piemonte? Click here for a video about the Cortese grape harvest in Gavi, Italy.

An ancient grain gets a delicious makeover

2009-11-14T15:46:00.001-08:00

One of the most intriguing culinary trends seen this past year was the use of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.

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Award-Winning Recipe: America's Next Pork Personality

2009-10-10T05:07:00.001-07:00

$5,000 Winning Recipe at the 2009 Food Network Wine and Food Festival "America's Next Pork Personality Contest"

SPICY ASIAN PORK TENDERLOIN WITH PEAR MASHED POTATOES AND GRILLED BABY BOK CHOY

PORK AND MARINADE:
1-1/4 to 1-1/2 pounds pork tenderloin
1/4 cup mirin
4 Tablespoons hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon Chinese 5-Spice powder
1/4 teaspoon hot Chinese mustard
1 clove garlic, minced or pressed

PEAR-CARAWAY MASHED POTATOES:
1-1/2 pounds russet potatoes, peeled and cubed
2 Tablespoons butter
1 medium pear or pear-apple, cored, peeled and cubed
1/3 cup sliced green onion, with some tops included
1 teaspoon caraway seed
1 Tablespoon milk (or more if needed)
1/2 teaspoon salt
1/4 teaspoon pepper

2 Baby Bok Choy- halved lengthwise and kept intact
Olive oil for brushing
Salt and pepper to taste

PREPARATION:
For Pork: Place tenderloin pieces in a nonreactive dish. Combine all remaining marinade ingredients in a small bowl and whisk to combine. Pour 1/4 cup of marinade over pork and turn to coat. Set aside to marinate while preparing rest of dish. Place remaining marinade in a small saucepan; set aside.
For potatoes: Place potatoes in a medium saucepan with water to cover. Bring to a boil and cook until just tender, about 12 minutes; drain and set aside. While potatoes are boiling, melt butter in a medium skillet. Add pear, green onion, and caraway seed to pan and saute until mixture is softened, about 5-7 minutes. Place cooked potatoes, pear mixture (along with all liquid in pan), milk, salt, and pepper in bowl of a food processor. Pulse until mixture is just smooth, adding more milk, if needed, a little at a time until of desired consistency. Return mixture to saucepan; cover and keep warm.
To grill pork and bok choy: Prepare grill for medium-high heat. Remove pork from marinade and grill about 6-7 minutes per side, depending on thickness of pork, and basting with any marinade in dish. When done, place pork on a work surface and let rest for 5 minutes. While pork is resting, brush halved bok choy with oil and sprinkle with salt and pepper. Grill on both sides until just wilted and lightly browned, about 1-1/2 minutes per side. To serve dish: Place a dollop of mashed potatoes on each of 4 serving plates, along with pieces of bok choy. Slice pork and place on dish. Heat marinade and drizzle over pork slices. Serves 4.

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Award-Winning Recipe: National Beef Cook-Off

2009-09-26T20:58:00.000-07:00

$10,000 Winning Recipe National Beef Cook-Off:
"Live Well with Fast and Convenient Grilled Beef Recipes"

Orange-Chipotle Skirt Steaks

Total Recipe Time: 30 minutes
Marinade Time: 6 hours to overnight

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
2 medium oranges, divided
2 cups chopped tomatillos (4 to 5 small to medium)
1/2 cup chopped red onion
2 to 3 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/8 teaspoon salt

Marinade:
Juice of 1 medium orange
2 tablespoons vegetable oil
2 tablespoons adobo sauce (from chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

1. Combine Marinade ingredients in food-safe plastic bag; add beef, closing bag securely. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Grate 1/2 teaspoon peel from 1 orange and cut orange and half of remaining orange into segments; chop segments into 1/2-inch pieces. Combine orange peel, segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl and refrigerate until ready to serve; cut remaining 1/2 orange into wedges and reserve for garnish.
3. Remove steaks from marinade, discarding marinade; place steaks on grid over medium, ash-covered coals and grill, uncovered, 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices, seasoning with salt, as desired; serve with tomatillo salsa and garnish with reserved orange wedges.

Makes 6 servings

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It's always 5:00 somewhere with Zane Lamprey!

2009-09-20T10:41:00.000-07:00

Through his hit show "Three Sheets" on Fine Living Network, host Zane Lamprey explores cultures across the globe in a unique way, through their beverages!

"Alcohol is a social lubricant", says Zane. "When you drink together it makes people more relaxed and it is a shared experience. Just like when you cook with someone, it is something that brings people together. It gets people to be themselves and open up. You can go to a country and spend 100 bucks, get on a bus and look at monuments and statues. Or you can go to a pub, spend a 100 bucks on some food, a few rounds of drinks, and meet someone who is living it. I think it is best to learn about the country from him, otherwise you are just stuck with some tour guide."

Zane has also found that drinks reflect national pride. "When you are passionate about something, you get people to respond to it. Through the show I have found that people have so much pride in their product and want to share it with the world."

This week, Zane offered to take us on a quick trip around the world and share some of his adventures and his favorite drink recipes with Mixing Bowl!

First up, an organic margarita Zane featured in his live event "Zano de Mayo." This recipe uses organic tequila, fresh lime and organic agave nectar. Since tequila is made from the agave plant, Zane recommends using agave nectar to sweeten your margarita instead of sugar or simple syrup. The result is absolutely delicious and this ranks as one of the best margaritas I have ever tasted! Plus, agave nectar has a low glycemic index, so you can convince yourself it is a healthier drink!

Organic Margarita

3 oz of 4 Copas 100% Agave Organic Tequila
2 oz of freshly squeezed organic lime juice
1 oz of agave nectar
Margarita salt for the rim

Fill your cocktail shaker with the tequila, lime juice, agave nectar and ice; shake until mixed and cool.
Dip the rim of your chilled glass in the salt. Strain the Margarita into your glass and enjoy!

Zane's sidekick "Pleepleus" also enjoys a good margarita.

Next, Zane introduced me to a new twist on a martini. On the island of Maui, you can find Pau Vodka made from pineapples. Since it is made from a sugar and not a starch, the result is a clean, pure taste. Along with some muddled fresh pineapple this martini tastes like a luxury island vacation! Be sure to tune into "Three Sheets" this Monday when Zane goes to Maui and discovers this unique vodka.

Pau Pineapple Martini

Fresh pineapple
Pau Maui Vodka

Juice or muddle fresh pineapple. Fill your cocktail shaker with the pineapple, Pau vodka and ice; shake until mixed and cool. Strain into a martini glass and garnish with fresh pineapple.

Finally, Zane made Brazil's national drink, a Caipirinha, using Cachaça. It may be hard to pronounce, but whatever you do don't call it rum! Unlike rum, Cachaça is made only from fresh-pressed cane juice, not molasses, and can only come from Brazil.

The Leblon Caipirinha

2 oz. Leblon Cachaça
1/2 Lime
2 tsp. Superfine sugar or 1 oz Simple Syrup*

Cut the lime into four wedges. Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a slice of lime.
*1 packet of Splenda or Equal can be used in place of superfine sugar.

Now is a good time to let you know about the colorful cast of characters, drinking guidelines, and traditions on "Three Sheets." (A complete list can be found on his website.)
Zane classifies his feelings on a drink by how one holds the glass. Here he is enjoying the Caipirinha:

FOO FOO DRINK: This would be a drink that masks the taste of alcohol with the taste of sugar. They are sweet, blended, brightly colored, or have an umbrella in them. In this case, the pinky should be up in the air.

And here I am with the same drink:

MAN-GRIP DRINK: This is a general drink, like a Beer, Jack & Coke, or Vodka Cranberry, where the sweetness doesn't hide the taste of alcohol. In this case, all fingers should be in contact with the glass.

Hmmm...Pinky up or pinky down? You decide!

To wrap up the evening we discussed some of the most exotic discoveries from his travels. Ranking as the most disgusting beverage is the "Viper Rum" from Belize. Yes, that is, in fact, a dead snake inside the bottle. Zane's expression says it all. Needless to say, I did not request a taste!

Another interesting discovery is African Amarula, an exotic cream liqueur produced from the fermented fruit of the Marula tree. Amarula is the favorite fruit of the African elephant and also baboons and monkeys. As the fruit falls from the tree and lies on the ground, it starts to ferment, giving it a sweeter taste - and a slightly alcoholic content! Animals of the savannah will do just about anything to eat the Amarula fruit. Hey, sometimes a monkey needs to unwind after a long day's work!

If you like "Three Sheets" check Fine Living Network for Zane's food travel show, "Have Fork, Will Travel." You can also see Zane in person at his upcoming live stage show "Drinking Made Easy" at Zanetoberfest on October 3rd.

For more stories and recipes, stay tuned for Zane's book "Three Sheets: 6 Continents, 15 Countries, 190 Drinks and 1 Mean Hangover" set to hit stores in June.

Until then, Cheers!

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Top 10 Budget Cooking Tips

2009-09-10T12:48:00.000-07:00

1) Cook in batches:
If you can find time over a weekend, spend a couple hours making and freezing meals in whatever size containers works for your family. Being a single person, I freeze everything in individual containers. This way I can grab a ready-made lunch and come home to a meal already done, which is wonderful after a long day, and I don't have to resort to fast food.

2) Make Soup:
Soup is easy, nutritious, filling, inexpensive, and freezes well. You can make a soup recipe from scratch or throw in any leftover vegetables or protein items. Add some bread and a salad, and you have a great meal.

3) Buy Beans:
Beans are a nutritious, inexpensive, and easy way to add protein and fiber to your meals. Use them for chili's, soups, salads, and appetizers such as hummus.

4) Go for whole grains:
Grains such as brown rice and quinoa are very nutritious and are good fillers for meals such as soups and filling tortillas.

5) Buy less expensive cuts of meat:
They are perfect for slow cooker meals, stewing, roasting, and marinating.

6) Go meatless a few times a week:
You will save money and reap health benefits as well.

7) Make your own snacks:
Packaged snacks are ridiculously expensive and definitely not good for you. Most are loaded with fat, calories, sodium, and chemicals you can't even pronounce. One of my favorite snacks is hummus with warm pita bread. You only need a few ingredients and it's made in seconds in a food processor.

8) Use fresh herbs:
And grow your own when possible! There is nothing like fresh herbs to enhance a meal. Buy in bunches at a local Farmer's Market and whip up quick sauces like pesto. Pesto and other sauces are so easily frozen by freezing in ice cube trays and using one at a time when needed for a quick meal.

9) Use leftovers:
But use them promptly! Sometimes leftovers are pushed to the back of the refrigerator and forgotten. They are great in soups, sandwiches, tortilla fillings, and salads. will save money and reap health benefits as well.

10) Make your own salad dressings:
A great way to save money and the taste difference in incomparable. It's also another way to use fresh herbs.

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Boston Getaway - Day 3

2009-09-09T09:54:00.001-07:00

On my third and final day in Boston, it was time for a pilgrimage over the Charles River. Only a few subway stops away in Cambridge, Massachusetts is none other than Julia Child's home!

Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian. (Click here for my blog entry about the Julia Child Smithsonian exhibit.)

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don't even eat butter! Poor Julia is probably turning in her grave.

Later, for lunch, my sister and I decided to eat at a restaurant my grandmother visited over 50 years ago and it hasn't changed a bit! Durgin Park serves traditional, homestyle Yankee cooking and is known for having the best baked beans in Boston.

Durgin Park Boston Baked Beans

2-quart bean pot
2/3cup molasses
2 pounds beans- California pea beans preferred over York State beans
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork into 1-inch squares; cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.

To this day, my Grandmother remembers the Indian Pudding at Durgin Park, so we just had to order it! The huge portion of this cornmeal and molasses "pudding" tastes best when eaten with a scoop of vanilla ice cream.

Durgin Park Baked Indian Pudding

1 cup yellow cornmeal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1-1/2 quarts hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.

After our whirlwind holiday in Boston, filled with good food and American history, I can't wait to return someday soon and explore this exciting city even more!

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Boston Getaway - Day 2

2009-09-08T18:10:00.000-07:00

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!

Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!

For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.

The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.

For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!

The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?

Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)

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Boston Getaway - Day 1

2009-09-08T12:06:00.000-07:00

This Labor Day, my sister and I celebrated with a weekend jaunt to Boston. Just a few hours from New York City by bus, it is a city not only filled with history, but also wonderful food! We arrived Saturday afternoon and after sitting on a bus, we were ready to stretch our legs, explore and get some lunch!

The Union Oyster House was steps away from our hotel and we soon learned that it is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. - the doors have always been open to diners since 1826. Now 183 years later, it is our turn!

This historic landmark was buzzing and the tiny oyster bar was overflowing with hungry tourists. Here, the oyster chefs are hard at work and moving so fast that I could hardly capture a clear picture!

We sat down to our small, creaky table and knew we were dining amidst history. A tiny stairway leading upstairs was obviously designed when Americans were smaller than today. There was even a old-fashioned dumbwaiter still being used to quickly transport the fresh seafood from one floor to another.

Our charming and enthusiastic server handed me a menu, but I already knew what I was going to eat - a big bowl of authentic New England Clam Chowder!

The chowder was as thick and creamy as I had imagined all throughout the bus ride on the way to Boston. Each spoonful was overflowing with tender clams and soft bites of potato.

This and other time-tested recipes are available in the Union Oyster House Cookbook, which is sold in the gift shop next door to the restaurant.

Union Oyster House Clam Chowder

1/4 cup diced salt pork
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups peeled and diced potatoes
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half-and-half
Salt, pepper, hot sauce, and Worcestershire sauce, to taste

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the clams and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.

Makes 1 1/2 quarts.

The gift shop also happens to sell lobster hats :) I love Boston!

To learn more about the history of the Union Oyster House you can visit their website.

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Labor Day Giveaway!

2009-09-01T15:44:00.000-07:00

Who wants to save money on your Labor Day BBQ this weekend? What's better than free food?!

Labor Day marks the end of summer and a last hurrah before returning to school or heading back to work. Before we start bundling up for the crisp fall air, it is time to fire up the grill for the final barbecue bash of the season!

As a gift to the "Budget Diva" readers, I am giving away vouchers for 4 free cans of Bush's Best Grillin Beans. You can buy a bunch of your favorite or try one of each delicious flavor. Simply leave a comment on this blog entry sharing your favorite Labor Day BBQ tradition, recipe or tip, along with your name and email address (so I can contact you if you win!). My goal is to save you money on your grocery bills, and what could be better than free? But hurry! The contest ends Thursday night at midnight. The winner will be contacted via email and then the free vouchers will arrive just in time for your Labor Day Bash!

Looking for a new recipe to try this weekend? This is one of my favorites...It is super easy, has a unique twist and it pairs perfectly with the Bush's Grillin' Beans.

TOASTED CUMIN-RUBBED STEAK WITH CHILI-DUSTED MANGO AND STEAKHOUSE GRILLIN' BEANS

1 teaspoon cumin seed
1/3 cup packed brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 New York Strip Steaks, about 6-8 ounces each
1 can Bush's Steakhouse Grillin' Beans
1 large mango, peeled and sliced into 4 lengthwise pieces
2 limes
Chili powder for dusting

1. Heat a small, heavy skillet over medium-high heat. Place cumin seeds in skillet and toast seeds, shaking pan frequently, until seeds are lightly browned and fragrant, about 2-1/2-3 minutes. Place seeds on a work surface and coarsely crush with a rolling pin. Place the seeds in a small bowl. Add the brown sugar, salt, and black pepper; toss to combine.
2. Prepare outdoor grill for steaks. Coat both sides of steaks with brown sugar-cumin mixture. Grill steaks, turning once, for about 5 minutes per side for medium-rare, or until desired doneness. Let steaks rest for 8-10 minutes before serving.
3. While steaks are grilling, place beans in a saucepan to warm. Place mango slices in a bowl and squeeze on the juice of 1 lime. Cut remaining lime into 4 wedges and set aside for garnish. After removing steaks, place mango slices on grill and grill on both sides, about 1-1/2 minutes per side.
4. To serve: Place each steak on serving plates. Spoon about 1/2 cup hot beans onto each plate. Place a grilled mango slice on each plate and dust mango with chili powder. Garnish each plate with a lime wedge and serve. Serves 4.

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The Loss of a Legend

2009-08-31T20:36:00.000-07:00

This week we lost a legend of the culinary community. "The Silver Palate Cookbook" author Shelia Lukins passed away leaving behind a legacy of cookbooks and recipes that helped shape American home cooking from the 1980's until today. In fact, her recipes were an integral part of my childhood. I have vivid memories of my mom pouring through her cookbook for everyday meals as well as for more formal entertaining. We even made a pilgrimage to the original Silver Palate gourmet foods store while on a trip to New York City in 1985. (Yes, that's me! Such a little diva...)

One of my favorite recipes from "The Silver Palate Cookbook" was the Strawberry Chocolate Tart. I remember my mom preparing it for company while giving me (then only 5 or 6 years old) hints and tips to make it just right. She carefully selected each and every strawberry telling me that they should all be the same size and shape so the tart would look pretty. She explained how the Red Currant Glaze made the strawberries shiny, and I watched in awe as the tart glistened with the perfection you would expect to see in a French pastry shop.

Sheila Lukins elevated the palate of the home cook in America. She and her recipes will be dearly missed but she leaves behind cookbooks with tried and true recipes that will be enjoyed for generations to come.

Strawberry Chocolate Tart

9-inch pre-baked Sweet Buttery Tart Crust (recipe follows)
Chocolate Filling (recipe follows)
1 ½ pints strawberries, washed, stemmed and dried
½ cup Red Currant Glaze (recipe follows)
sprig of fresh mint (garnish)

1. While chocolate filling is still warm, spread it in the tart shell. Filling should be about 1/8 inch thick.
2. Place berries, tips up, over the warm chocolate filling in a circular pattern, working form the outside in until the surface is covered.
3. Warm the glaze until thin enough to brush easily, then coat berries evenly.
4. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Serves 8.

Chocolate Filling

1 cup semisweet chocolate pieces
2 tablespoons sweet butter, melted
3 tablespoons Kirsch
¼ cup confectioners’ sugar, sifted
1 tablespoon water

1. Melt chocolate in a bowl placed over simmering water. This will take about 20 minutes. When chocolate has reached 110 degrees F., add melted butter and Kirsch. Whisk quickly and thoroughly until smooth.
2. Add confectioners’ sugar and water, continuing to whisk until smooth.
3. While the mixture is still warm, pour it into the tart shell.

Red Currant Glaze

3 tablespoons red currant jelly
1 tablespoon Kirsch

Whisk jelly and Kirsch together over medium heat until smooth. Use glaze while warm.

Sweet Buttery Tart Crust

1 2/3 cups unbleached all-purpose flour
¼ cup very fine granulated sugar
½ teaspoon salt
10 tablespoons (1 ¼ sticks) sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons cold water

1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles a coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. The should not take more than 30-45 seconds.
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about ¼ cup of dough away from you into a 6 to 8 inch smear; repeat until all dough as been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky.
5. Line either a 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges ¾ inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
6. Preheat oven to 425 degrees F.
7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven or 3 to 4 minutes longer. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.

Obituary from the New York Times:

http://www.nytimes.com/2009/08/31/dining/31lukins.html?_r=1

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Iowa State Fair

2009-08-27T15:01:00.000-07:00

The legendary Iowa State Fair is not only one of the largest in the country, it was also the inspiration for a classic Rodgers and Hammerstein musical. The Fair is famous for its butter cow, enormous produce and livestock and, of course, just about anything on-a-stick! See how many "food on-a-stick" options you can find in this video montage from my experience at the 2009 Iowa State Fair!

What food would you like to put "on-a-stick?"

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High Tea at the Mandarin Oriental Hotel

2009-08-16T16:58:00.000-07:00

It is a hot Saturday afternoon in New York City. At 3 PM, it's too late for a leisurely brunch, yet too early for dinner. The sun is shining, the buildings are glistening and our stomachs are growling. Then it dawns on my sister and me - Tea Time! It was the perfect solution.

The Mandarin Oriental Hotel offers the best High Tea in Manhattan. Their traditional Afternoon Tea Service is offered in the Lobby Lounge on the 35th floor of this stunning hotel.

The elevator doors opened and it took a moment for my eyes to adjust to the bright light streaming in from the floor to ceiling windows. We walked closer to the Lobby Lounge and toward the breathtaking views of Central Park and Columbus Circle. From this moment I knew our afternoon tea was going to be more than a meal, it was going to be an experience.

My sister selected the Peppermint Tea and I decided on the Mountain Berry. It was delicately served by our gracious waiter, and we sipped the luxurious brew while soaking in the ambiance.

Our food arrived on a three-tiered caddy, filled top to bottom with house made scones and an assortment of sandwiches. Along side were cups filled with fluffy and indulgent Devonshire cream and sweet orange marmalade. The scones were perfectly crumbly and we found ourselves practically licking the rich clotted cream from our fingertips. There were sweet onion sandwiches on white bread, smoked salmon on pumpernickel, arugula and cucumber on multi-grain and, my favorite, a curried chicken salad sandwich.

And then, there was the dessert tray. The assortment of chocolate covered strawberries, madelines, coconut macaroons, raspberry jellies, short bread, peanut butter cookies, napoleons and chocolate mousse cakes seemed to never end. Although we were full, each and every treat begged to be sampled.

With each dainty bite of our sandwiches and with each sip of our afternoon tea, we were transported from the hustle and bustle of the city below. The sun streamed through the windows and we discussed the need to go to London for our next High Tea. In the end, with a dining experience this fantastic and so close to home, afternoon tea at the Mandarin Oriental is certainly a better "Budget Diva" deal!

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"Julie and Julia." A movie, a legendary chef, a life lesson.

2009-08-10T08:53:00.001-07:00

As every foodie knows by now, this weekend was the much anticipated opening of the film "Julie and Julia" starring the magnificent Meryl Streep as the legendary Julia Child.

Embracing the recent hype over the film, the Institute of Culinary Education in New York designed a one day class entitled "Cooking with Julia: A Film, Cooking Class, and French Supper." Julia Child taught classes at her friend Peter Kump's New York Cooking School between 1975 and 2000, before it was renamed the Institute of Culinary Education.

I was sold! As soon as I saw the listing, I immediately called and reserved a much coveted spot in the class. Last night 15 of us first gathered at the theatre to watch the movie and then proceeded to the Institute of Culinary Education to try our hands at numerous recipes from Julia's cookbook "Mastering The Art of French Cooking." Dinner and a movie has never been so exciting!

However, the event began on a bit of a sour note. Our reserved movie tickets were delivered late and all of us had to sit in the front row of the crowded theatre. Many in the class were very vocally displeased. (Admittedly, I had already seen the film on opening night so I leaned as far back as possible and enjoyed the show again!) After the movie we walked over to the culinary school and discovered the elevators in the building were out of commission. Instead of a quick ride up to the 12th floor we took the old fashioned route and walked. At this point several students were not only displeased but quite out of breath. I figured that after an unexpected workout, I was now allowed an extra crepe for dessert!

The class sat down to this gorgeous table setting and our instructor, Chef Melanie Underwood began to review the recipes for the evening. The menu was as follows:

Moules a la Provencal
Quiche Lorraine
Petit Chaussons au Roquefort
Bifteck Saute au Buerre
Concombres au Buerre
Champignons a la Greque
Carrots a la Concierge
Charlotte Malakoff aux Fraises
Crepes Fourrees et Flambees

That's right, just as they joke in the film Buerre, Buerre and more Buerre!

We divided ourselves into 3 groups and began our assigned recipes. This is when things got interesting...

One of my classmates (a gray-haired woman, presumably in her 60's) offered to measure the flour so we could begin making the Pate Brisee (a basic recipe for Short Paste, Pastry Dough or Pie Crust). I stood in shock as she grabbed a liquid measuring cup, scooped it into the flour bin and began to eyeball 2 cups. Luckily, our ever patient instructor stepped in and gently recommended the dry measuring cup. The student snapped back in her abrasive New York accent, "This is how I have always done it!" I had barely tied my apron strings and I already knew we were in for a long night. Begrudgingly, she transfered the flour to a dry measuring cup and proceeded to PACK the flour down as if it were brown sugar! My knee-jerk reaction was "Whoa!" and then I caught myself and in the nicest way possible asked if she would lightly spoon in the flour and carefully level it off. Her eyes slowly looked up through her dark rimmed glasses and I was given what can only be described as a death glare. It was as if she was saying "What do you know about life?" After what seemed to be an eternal pause, she threw down the cups and said "Why don't you just do it!" At this point, time was of the essence and lots of food needed to get done so the rest of the group proceeded with the elephant in the room.

We made a Court Bouillon for our mushrooms...

And everyone had fun with the crepes...

By 10 PM, the wine was flowing and we sat down to a delicious, if a bit imperfect, meal. With our stomaches growling and smiles on our faces we toasted each other, all our hard work and dove in. At this point the stress was over and we got to know each other a little better. That's when I realized this is what Julia would have wanted.

I started thinking back on the movie and the life story of Julia Child. Here is a woman who got herself through everything because of her attitude. From her television show to her books, through interviews and even through this movie, she has always appeared to be so purely happy. In the film, even when her book is rejected after 8 years of hard work, her positive attitude pulls her through. She would laugh at herself when things would go wrong on live television and she instructed us to "never apologize" for our culinary mistakes.

Would Julia have complained if she was forced to sit in the front row of a movie? I doubt it. She probably would have laughed and been glad for the extra leg room. Would Julia worry about walking up flights of stairs? Never - her fortitude was stronger than that. I certainly doubt Julia would ever argue with an instructor and would instead embrace learning something new. I am sure Julia would have loved sitting down to a deliciously imperfect meal and toasting to new friends.

The more I learn about Julia, the more I love her. Her positive attitude, her unbelievable work ethic, the way she embraced being different, new and unique. Re-reading "My Life in France" and watching this film (twice...) I come to realize that Julia Child taught us more than how to cook, she taught us how to live.

From Julia Child's Kitchen at the Smothsonian.

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Healthy breakfast and a great workout!

2009-08-09T07:32:00.000-07:00

I recently had the pleasure of being a part of a "tweet-up" (a meet-up organized through Twitter) sponsored by Fitness Magazine. The magazine invited a handful of their twitter followers to a swanky New York gym for a morning workout with celebrity trainer Gunnar Peterson.

He is the go-to personal trainer for Hollywood elite and is said to train "The entire front row of the Oscars....except Jack Nicholson." Gunnar led us through a great workout and offered some great tips and tricks.

Ever get a sore neck while doing crunches or sit-ups? Gunnar recommends lifting your tongue to the roof of your mouth to stretch the area and relieve tension. Hate lunges? (I sure do...) Get a better and safer leg workout by modifying the exercise. Gunnar said a lunge movement should be more along the lines of stepping forward, leaning over and picking up a laundry basket rather than a giant step and your legs at a 90 degree angle.

The event was co-sponsored by Silk Soymilk and they provided a delicious breakfast after our workout. The "Straw-Nana Smoothie" is a healthy yet sweet treat that is packed with muscle building protein.

INGREDIENTS:

1 Banana, sliced then frozen
1⁄2 c Strawberries, frozen and diced
1 c Silk Original, Vanilla or Omega-3 DHA
2 T Sweetener of choice (optional)
1⁄8 t Vanilla (optional)

PREPARATION:
Combine all ingredients in a blender and give it a whirl.

Thanks to Fitness Magazine and Silk Soymilk for such a great start to my day!

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An Evening with Curtis Stone

2009-07-20T10:20:00.000-07:00

Imagine…a house in the Hollywood Hills on a warm summer night, guests lounging poolside with drinks in hand, and incredible cuisine prepared by a prominent celebrity chef. Is it possible that I have died and gone to foodie heaven? Almost - it was Curtis Stone’s backyard barbecue.

Known for his popular show “Take Home Chef” on TLC as well as his recent runaway hit cookbook, “Relaxed Cooking,” Aussie Chef Curtis Stone has taken the States by storm. That’s why when I arrived at his home for the barbecue I was surprised to see him diligently at work in his home kitchen. He greeted guests like family and chatted it up as we hung around the kitchen island watching him prepare our food for the evening. Curtis even asked my opinion on a cucumber sorbet versus a version made with a tomato consommé. Later in the evening he wondered if I preferred a tuna poke dish or the ceviche. I came to realize he is the real deal. Curtis is a man who is passionate about his cuisine and his craft.

Throughout an evening filled with incredible food, his laid back approach to entertaining further reveals itself. He doesn’t “perform” or simply play the role of host while other cooks prepare his food. His hands make the meal. Curtis mentions how much he dislikes it when other chefs host parties where they never actually cook. Here he is chef, host, everything. Seamlessly floating between the kitchen and the outdoor grill, one minute he is socializing with guests and next helping to clear plates or serve another round of amazing food. Toward the end of the evening, he sits down with us for a drink and a chat. This is relaxed cooking personified.

After a taste of Curtis in his own environment, I wanted to know more about his background. Beyond the resume points (an impressive list of restaurants across the globe, most notably with the infamous Marco Pierre White), I wanted to know about his food background in the home, with his family, and where this palpable passion for food began: “I think my hunger for food came from being a greedy little kid. I just loved to eat, I couldn’t get enough. My Granny was from Yorkshire. When I was four years old she taught me how to make her beautiful sugary fudge. I’d go and measure out the sugar and the butter. I liked measuring everything out, and eventually I was making it on my own. I enjoyed the composition of it all, and of course loved the result.”

Curtis continues, “The kitchen is really the heart of the home, I think. As it pumps, the rest of the house does well. For me, it’s the difference between having KFC in front of the television, or walking through the door smelling what someone’s cooked. It’s about appreciating that, about communicating with one another around the dinner table, and even co-operating with the clean up. There are all these little words: appreciating, communicating, and co-operating, that are all family values. Without that, without something to do, a lot of it is lost.”

Next, I inquired about his new product line. “Curtis Stone Kitchen Solutions” is one of the most distinctive and user-friendly range of products I have ever seen. I wanted to know how these unique design concepts came about and to learn of his involvement in the process. Curtis replied, “I decided a long time ago that I didn’t want to endorse someone else’s kitchen ware. That’s usually the relationship. Someone comes up with an idea, puts a celebrity stamp on it, and you get a percentage or whatever. So I decided not to, and we set up our own company. When I first came to do Take Home Chef, it was my first real insight into how people have to cook. I thought there has got to be an easier way. Your products should work for the better, for you.”

For more information on his kitchen product line, check out my review on several of the items or visit his website www.CurtisStone.com.

As the evening was winding down, I thanked him again for the magnificent food and his hospitality. Curtis’s response struck a chord: “It’s so simple right? You cook for each other. I have always said if you have a friend and you have never cooked for each other you’re not friends. If all you have ever done is go to restaurants you are only acquaintances.” I have never before heard someone summarize home cooking so eloquently. Caught off guard, I paused momentarily to think of how many of my friends might now only qualify as acquaintances. After a meal prepared by Curtis, I can only hope for the opportunity to someday return the favor and cook for him.

RECIPES

One of the highlights of the evening was Curtis’s baby back ribs. With his recipe, you find yourself nibbling every last morsel and licking your fingers. The barbecue sauce can be found in his latest cookbook “Relaxed Cooking.”

CURTIS STONE'S BARBECUE BOURBON SAUCE

2 ripe peaches, pitted and coarsely chopped
4 Tablespoons (1/2 stick) unsalted butter
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon celery seeds
1/3 cup bourbon
2 cups prepared barbecue sauce
1 cup ketchup
1 cup pineapple juice
2 Tablespoons soy sauce
2 teaspoons Worcestershire sauce

1. Puree the peaches in a food processor until smooth. Pass the puree through a fine-mesh strainer into a bowl, discarding any solids; set the puree aside.

2. Melt the butter in a heavy pot over medium heat. Stir in the chili powder, oregano, allspice, ginger, salt, sugar, and celery seeds. Remove the pot from the heat and add the bourbon. Return the pot to medium heat and simmer gently for 1 minute. Then stir in the peach puree, barbecue sauce, ketchup, pineapple juice, soy sauce, and Worcestershire sauce, and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes or until the sauce thickens.

At the end of the night, at that moment when you think there is just no more room for another bite, Curtis passed around this light summer dessert. Suddenly I had room for a final sweet treat.

LEMON CURD TARTS WITH FRESH RASPBERRIES

“Lemon curd is one of the first things my mum taught me to make. We used to have it for breakfast on hot toast with a bit of butter- delicious! It's great in these easy tarts but also nice spooned over ice cream. The curd can be made up to a week ahead and refrigerated; the shells can be stored in an airtight container at room temperature for a day or two. Simply fill the shells with the curd before serving. This is a light dessert; you don't need to use too much lemon curd in each one.”

Serves 4

Pastry Shells

12 sheets filo dough (each about 17 X 12 inches)
About 8 Tablespoons (1 stick) unsalted butter, melted

Filling

4 large eggs
1 cup sugar
1/2 cup fresh lemon juice
1 Tablespoon grated lemon zest
8 Tablespoons (1 stick) salted butter, diced
1-1/2 cups fresh raspberries

Confectioner's sugar, for garnish

To make the pastry shells: Preheat the oven to 350 degrees F. Place 1 sheet of filo pastry on a dry flat surface and brush it with some of the melted butter. Place another sheet of filo on top of the first sheet, and brush it with more melted butter.
Repeat this process until 6 sheets of the filo are stacked on top of each other. Cut the stack of filo sheets into two 7-inch squares; discard the trimmings. Gently press each stack into a shallow 4-1/2-inch diameter tartlet pan. Using kitchen shears, trim away the excess pastry, leaving about 1/2 inch of pastry above the rims of the tart pans. Place the tart pans on a heavy baking sheet. Repeat with the remaining 6 filo sheets and melted butter. Bake the pastry shells for 15 to 20 minutes or until dark golden brown. Carefully lift the shells from the pans and place them on a wire rack to cool completely.

To make the filling: Bring a large saucepan of water to a boil over medium-high heat. Reduce the heat to low. Whisk the eggs, sugar, lemon juice, and lemon zest in a medium stainless steel or glass bowl to blend. Place the bowl over the hot water and whisk in the butter. Continue to whisk for about 3 minutes, or until the lemon curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the heat and whisk until most of the heat has dissipated from the lemon curd, about 10 minutes. Set the lemon curd aside to cool completely; stir it occasionally while it is cooling. (The curd will continue to thicken as it cools.)

Easy Outdoor Entertaining - On A Budget!

2009-07-10T10:08:00.000-07:00

Are you entertaining friends and family this summer? Are you on a tight budget but don't want to sacrifice style? I have the answer for you! Check out my article on budget friendly summer entertaining in Mixing Bowl Magazine on shelves now.

BUDGET DIVA SUMMER PARTY RECIPES

To me, summer entertaining should be fun and relaxing, and taking advantage of the incredible foods of summer. My favorite item is fresh herbs. I grow all that I can, and what I can't find is always available at a local Farmer's Market. I use herbs in everything, from appetizers to desserts. I also love to use items more than once. For example, in the Sangria Tea, I use freshly squeezed orange juice and the pulp, and then save the shell for a beautiful dessert "cup." Nothing is wasted! I always look for ways to save time, money, and energy. Many of the recipes here can be prepared well in advance, so at party time you can relax and enjoy your guests.

SANGRIA TEA

3-1/2 cups water
5 tea bags (plain, not flavored)
1/2 cup freshly squeezed orange juice (save the shell halves for the dessert!)
3 cups sliced fresh fruit of choice, but make very colorful, like sliced strawberries, orange sections, pineapple, peaches, grapes, or apples
1/4 cup granulated sugar (or more to taste, depending on the sweetness of fruit)
2 cups white wine or white grape juice, or a combination
Mint sprigs - optional

1. Boil water in a small saucepan. Add tea bags and let steep for 5 minutes. Remove bags and let liquid cool. Stir in orange juice.
2. Place the fresh fruit in a 2-quart clear glass pitcher. Add sugar and stir to coat the fruit. Pour in the tea mixture and white wine or grape juice; stir to combine. If desired, add mint sprigs to tea, or garnish on each individual drink. Serve immediately in glasses with ice. Serves 6.

Make ahead: Tea mixture can be made a day ahead and chilled. Fruit can be sliced a few hours before the party and refrigerated separately. If I have space, I even store the empty glass pitcher in the refrigerator to get it nice and cold.

Tea can be made half alcohol and half non-alcohol for your non-drinking or young guests. Just use two separate pitchers and divide ingredients accordingly.

HERB MARINATED OLIVES

1 jar (10 ounces) large green pimiento-stuffed olives
1 sprig each of fresh oregano, thyme, and rosemary
3 cloves garlic, crushed
2 small lemon wedges
12 whole black peppercorns
3 Tablespoons freshly squeezed lemon juice

1. Drain the olives, reserving the brine. Rinse olives and drain well. Layer the olives, herbs, garlic, lemon wedges, and peppercorns back into the olive jar. There will be several olives left over, but layer carefully and tightly as possible.
2. Pour the lemon juice into the jar, then add enough of the reserved brine to fill the jar. Place lid tightly on jar and shake well. Let the olives marinate for at least a week, or up to one month, shaking occasionally.
3. To serve, drain olives and discard other ingredients. Place olives in decorative serving bowl. Refrigerate any leftovers. Serves 6.

This is one of my favorite party recipes. The olive bars found at grocery and specialty stores are great, but very expensive. These are not only more economical, but are always a huge hit, which is why I usually make more than one jar. Talk about a make ahead recipe!

SPICY-SWEET ROAST CHICKEN LEGS AND THIGHS

Spice Rub:

1/3 cup chili powder
1 Tablespoon each of smoked paprika, ground cumin, granulated sugar, and all-purpose flour
2 teaspoons chipotle chile powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon each salt and ground black pepper
1/8 teaspoon ground cloves

8 large chicken legs with thighs attached; all excess fat removed
4 Tablespoons olive oil

1. Heat oven to 400 degrees. Combine all spice rub ingredients in a small bowl; mix well. Rub mixture thoroughly and heavily over all sides of chicken pieces.
2. Place chicken pieces, without touching each other, in a heavy baking pan. Drizzle each evenly with olive oil. Roast for 35 minutes, or until juices run pale yellow, basting a few times with pan juices. Remove from oven and let sit in pan a few minutes before serving. Serves 6-8.

This is a great budget recipe. The attached chicken leg and thighs are a great buy, and sometimes come in large, economical packages. Since I love this recipe, I will buy extra when they are on sale and freeze.

Make ahead: The spice rub can be made days in advance and kept in small, covered container.

ANGEL HAIR PASTA WITH CILANTRO PESTO

Pesto:
1-1/2 cups packed fresh cilantro leaves
1/2 cup packed fresh flat leaf parsley
2 Tablespoons pepitas (sunflower seed kernels)
2 cloves garlic, peeled and coarsely chopped
1 Tablespoon fresh lime juice
4 Tablespoons extra-virgin olive oil
2 Tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste

12 ounces angel hair pasta
Additional Parmesan to pass

1. Place all pesto ingredients except oil and cheese in a blender, or food processor fitted with metal blade. Process until ingredients are finely minced. Add oil and cheese and process until blended. Use immediately, or cover and refrigerate. Bring to room temperature before using.
2. To serve, cook pasta according to package directions; drain well. Place warm pasta in a large serving bowl. Toss with pesto and serve; pass extra grated Parmesan. Serves 6 as a side dish.

Make ahead: Pesto can be made at least a day ahead, covered and refrigerated. Bring to room temperature before using.

Pepitas can be found in the ethnic aisle of many grocery stores or in specialty markets. I have found that in the specialty markets, small inexpensive packets of many items and spices are sold.

CORN-ON-THE-COB WITH LIME COMPOUND BUTTER

Compound butter:

1 stick (8 Tablespoons) unsalted butter, softened
Grated zest of one lime
Juice of 1/2 lime
1/2 teaspoon coarse salt or to taste

6 ears fresh corn, husked

1. Stir together all butter ingredients until well mixed. Spoon into a 6-8-inch log shape onto a piece of plastic wrap, roll up, and twist the ends. Refrigerate until firm.
2. Prepare corn in any way you wish, either by boiling, grilling outdoors, or indoors on a grill pan. Serve hot with slices of compound butter. Serves 6.

Make ahead: The compound butter can be made days in advance. Slice cold butter and place on small serving dish. The butter can even be made and frozen weeks ahead. Thaw in refrigerator before serving. Keep cold.

ORANGE SHERBET IN ORANGE SHELLS

1/4 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Crushed ice
Fresh mint sprigs

1. Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching carefully to avoid burning; it turns toasted quickly! Let cool.
2. Scoop out pulp from orange halves completely to make a shell. (Remember you used the juice and pulp for the Sangria Tea!)
3. Using an ice cream scooper, scrape sherbet to make balls to fit into each orange shell.
4. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.

Make ahead: Coconut can be toasted at least a day ahead and stored in small plastic containers or bags. Orange shells can be scooped out, covered and refrigerated a day ahead.

This dessert is so simple, yet looks so elegant and refreshing.

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Easy Empanada Squares - A Million Dollar Recipe!?

2009-07-07T10:06:00.000-07:00

My sister, Kara, is in the running to become a finalist in the upcoming Pillsbury Bake-Off. They are doing things a bit differently this year and 10 of the 100 finalists are decided by the public. If her recipe makes it into the finals she will have a chance to compete for the $1,000,000 prize!

EASY EMPANADA SQUARES

2 large naval oranges
1/2 cup golden raisins
1 cup sour cream
1 teaspoon cumin seeds
6 slices bacon, diced
12 ounce package bulk pork chorizo sausage
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup jarred salsa
1 teaspoon smoked paprika, divided
1 Tablespoon Crisco 100% Extra Virgin Olive Oil, divided
2- 8 ounce packages Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet

1. Preheat oven to 375 degrees. Grate the zest from one orange, then juice the orange. Place 1/2 teaspoon of the zest in a small bowl, along with the juice and golden raisins. Toss raisins to coat, then set aside to soak. In another small bowl, stir together sour cream and remaining orange zest; cover and refrigerate. Cut the remaining orange into 8 wedges; set aside for garnish.
2. Heat a heavy 10-12 inch skillet over medium heat. Add cumin seeds and toast, shaking pan, until they become fragrant and lightly browned, about 2 minutes. Remove seeds and set aside. Add the bacon to the pan and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add chorizo to pan and cook through, stirring to break up meat. Remove with a slotted spoon and drain on paper towels. Remove all but 2 Tablespoons of the pan drippings. (If there are not enough pan drippings, add Crisco olive oil to make 2 Tablespoons). Add onions and bell pepper to pan; saute for 5 minutes, or until softened. Remove from heat. Drain the raisins, discarding juice and zest. Add to pan, along with cumin seeds, salsa, 3/4 teaspoon of smoked paprika, bacon, and chorizo.

3. Coat a 9-by-13-inch pan bottom with 1/2 Tablespoon of olive oil. Press one package of the crescent sheets onto bottom of pan, making a 1-/4-inch edge. Spoon chorizo filling into pan. Top with second sheet of crescent dough. Press edges together and crimp with a fork to seal. Brush top crust with remaining 1/2 Tablespoon of olive oil. Make several slits on top of crust. Bake for 22-24 minutes or until crust is golden. Remove from oven and let stand for 3-4 minutes. Sprinkle top with remaining 1/4 teaspoon paprika. Cut into 8 squares and place each on serving plate. Serve each with a dollop of sour cream mixture on the side, and garnish each with an orange wedge. Serves 8.

It's Friday! You deserve dessert :)

2009-06-26T10:03:00.000-07:00

After a long week, enjoy dessert after dinner tonight. My recipe for "Roasted Plums" are a guilt-free indulgence.

Check out p. 107 of Mixing Bowl Magazine.

Roasted Plums

Fresh plums (count 1 plum per serving)
Purchased frozen lemon sorbet
Chopped fresh mint

Halve plums and remove pits. Place plums in a shallow baking pan. Bake in a 350 degree oven for 20 minutes or until tender. Place plums in serving bowls with scoops of lemon sorbet and sprinkle with chopped mint leaves. Serve immediately.

PLUM GOOD...

The best time to buy a great plum is when it's in season, usually between July and September. Look for plums with unwrinkled skin and a blemish-free complexion. Squeeze gently. If the plum gives slightly, it is sweet and ripe. The frosty sheen on plums is normal - don't try to wash it off.

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What's easier than dinner in a slow cooker...?

2009-06-25T10:00:00.000-07:00

...a slow cooker recipe with only 3-Ingredients!

Get dinner started right now and come home tonight to a great meal.

P. 62 of Mixing Bowl Magazine is the answer.

Slow Cooker Pork Barbecue Sandwiches

3 pounds boneless pork shoulder
1 cup of your favorite barbecue sauce (my Uncle Duane makes the best homemade bbq sauce ever!)
1/2 cup chopped onion

Place all ingredients in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 8-10 hours. Remove meat and shred using two forks. Return to cooker and mix to coat meat. Serve hot on sandwich buns. Makes 12 servings.

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Quick and Easy Gourmet Pizza

2009-06-24T09:58:00.000-07:00

Nothing better than pizza, right?! How about a quick and easy gourmet pizza?

Check out my recipe for Spinach-and-Goat Cheese Flatbread Pizza on p. 93 of the new Mixing Bowl Magazine!

Spinach-and-Goat Cheese Flatbread Pizza

2 whole grain flatbreads
1/2 cup pizza sauce
2 tablespoons dried oregano
1 cup baby spinach
1/4 cup goat cheese
2 tablespoons pine nuts

1) Preheat oven to 350 degrees. Place flatbreads on a baking pan. Bake 7 minutes. Remove from oven.
2) Spread pizza sauce on flatbreads and top with oregano, spinach, goat cheese, and pine nuts. Return to oven and bake 12-15 minutes or until heated through and cheese is softened. Makes 2 servings.

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Tired of the same old lunch?

2009-06-23T09:53:00.000-07:00

I love to enjoy a nice, big salad for lunch. However, it can get boring eating the same old thing every day. This recipe is a quick, easy and healthy salad with a fun twist!

On page 14 of the brand new Mixing Bowl Magazine you can find my recipe for "Greek Salad with Pita Croutons." Check it out!

Greek Salad with Pita Croutons

1 whole grain pita
1 lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
salt and black pepper to taste
3 cups chopped romaine lettuce
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/2 cup chopped red sweet pepper
2 tablespoons reduced-fat feta cheese
1/2 cup canned chickpeas, rinsed and drained
2 tablespoons chopped kalamata olives

1) Place pita on baking sheet and toast in a 350 degree oven for 8 minutes or until crunchy. Chop into bite sized pieces.
2) In a small bowl, whisk together lemon juice, oil, garlic, salt and pepper.
3) In a serving bowl, toss together remaining ingredients, dressing and pita pieces. Makes 4 servings.

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