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Kamis, 31 Desember 2009

Non-fat Greek Yogurt Review

Greek yogurt
Today I ate six containers of Greek yogurt. Ok, not really. I tasted six different brands of Greek yogurt. You can probably find Greek yogurt in your local supermarket, its become increasingly available in the United States over the past few years (I've been told it's still a bit hard to find in parts of Canada).

First of all, let me clear something up, the Greek yogurt you find in the US is not yogurt from Greece. All the brands I found were produced domestically. Greek yogurt is strained and some of the whey is removed, so it's thicker than typical yogurt. It's dense and creamy, buttery in flavor and higher in fat. But there are also non-fat and low-fat Greek yogurts. You can use the yogurt in place of sour cream, with granola and/or fruit, drizzled with honey or a dollop of jam or preserves. It's also used in lots of Greek recipes.

The good news is, that all the full fat Greek yogurt I tried was absolutely delicious. You really can't go wrong with the full fat versions when it comes to flavor and texture. Choose something that is organic, or comes from milk from cows not treated with rGBH if you prefer.

The bad news? All Greek yogurt is substantially more expensive than regular yogurt and higher in fat as well. You can make Greek style yogurt by draining conventional yogurt (with live active cultures) with cheesecloth or a yogurt strainer. But perhaps you are wondering, as I was, are the non-fat varieties worth buying? Here are my ratings of the non-fat varieties:

Brown Cow
Almost sour in flavor, the texture is soft, but not very thick or creamy. Flavor is good. Recommended

Chobani
Very thick, unpleasant chalky texture, mild flavor. Not recommended

★★★ Fage
Tangy, very thick, creamy, very slight chalky aftertaste. Recommended

Greek Gods
This yogurt had the funkiest flavor of them all, soft, not terribly thick and a bit sour. Not recommended

★★ Oikos
Creamy texture, mildly tangy and light. Recommended

Voskos
Very tangy, chalky, more like sour cream. Not recommended, my least favorite

Notes:

A tiny bit of honey improved all the non-fat varieties of yogurt balancing some of the acidity.

The yogurt develops a more tangy flavor the longer you keep it.

The percentage of fat and number of calories vary on the full or low fat varieties of Greek yogurt, check the labels.

Greek Gods was my favorite of the full fat varieties. Fage was also outstanding.

Chobani flavored yogurts were very good, I especially liked the pomegranate flavor. Because the flavorings are on bottom, you can mix in as much or as little as you like.

Ready to try?
Coupon available for free sample of Chobani
Coupons available for Oikos, after registering at Stonyfield

Oikos and Chobani were provided to me as product samples, the rest I purchased.

Selasa, 29 Desember 2009

2009: The Year of the Food Truck.



Everyone’s got one. So it seems only appropriate that my best of 2009 list be my top 5 favorite food trucks that hit the streets this year. I sampled 25 different trucks within the last quarter of the year, including those making their debut as the quarter progressed. To be fair I must say that I only ate at each one once. Whether I found the fare to be amazing or amazingly icky, I do feel that a second visit should always be in order. Plans for seconds are on my 2010 list. After a tiny, little diet. And mayhap a dollop of exercise.

This was a more daunting task than I anticipated. I didn’t realize that so many of the trucks would be so wonderful. The biggest challenge was that they are almost all terrific for very different reasons. So, I have set up certain rules for this evaluation keeping these parameters in mind: quality of food, quantity of food, price point, creativity, service, timeliness of food ordering and delivery, the messy factor, and how unobtrusive they were on Twitter. 

Let’s start with number five and climb our way to number one, shall we? 

I love Indian food and I eat a lot of it. And I must say that the food here was very, very good. I appreciate that this is ambitious fare to serve from a truck; the menu was reverent, simple and well thought out. It crossed a perfect line with street food and table food, was served cleanly and easy to eat on the go. I dug that the owner was on site, friendly, helpful and served up the food lightning fast and piping hot. And come on, the truck name alone gets big ups. 

I admire the fact that this truck is paying homage to the original taco truck concept in their actual cuisine and manage to give it a bit of a creative and fancified twist. Also, I loooved that they were at the Melrose Trading Post. The menu is concise, the prices are right, and the food is filled with fresh, seasonal ingredients. And, for the most part, it was a fairly tidy affair. And we all know these ladies can cook.

First of all, I love southern food, and Mattie’s gets props for thinking to serve it from a truck. Not only do I think they’ve got it right, but I have been hard pressed to find authentic southern food in too many real restaurants in town. Conjuring memories of mountains of napkins and greasy fingers, you’d think that this would be one of the more difficult types of food to eat on the street. Not the case. The food was portioned generously; enough that I finished my portion for dinner later on that night. Additionally, the food came out at a clip and Chris, the owner, was on site and was quite the southern gentleman. 

This was difficult. It was almost a tie. The Gastrobus is fantastic 8 ways to Sunday. They not only support farmers markets but station themselves at the Los Feliz market every week and purchase all of their produce from the growers. As a result their menu and specials change weekly. If I were to have my own truck, this is the food I would make. They are wildly creative yet impeccably simple. The food is ideal to eat on the go with steamy, scrumptious soups, big, beautiful sandwiches and all at very good prices. The people are sweethearts and their bus is extremely cute.  

What can I say. This truck blew my mind. I would never have thought anything this elaborate and of this caliber would be served to me from the window of a truck. Admittedly, they are the newest on the list and have had time to learn from other’s mistakes, but holy wowsers. They achieved the fusion concept the most successfully, maintained an exceptional degree of creativity, and served up the most beautiful and most delicious food I have yet dined on – from a truck. The prices were surprisingly low, the food is perfectly retrofitted to eat on the go, the chef was on site and the staff was as pleasant as could be.  

I would like to reiterate that I had a heck of a time with this decision and that Lomo Arigato, The Dosa Truck and The Grilled Cheese Truck should not go without – at the very least – an honorable mention. They are all three fabulous and deserve return visits and much success. 

In the past couple of months I have gotten all dolled up and dropped hundreds (upon hundreds) of dollars dining in the newest, fanciest restaurants in Los Angeles. I have eaten the most ornate, decadent foods served up by world-renowned celebrity chefs. But I will tell you this, dear readers, more often than not I would rather stand on the sidewalk, leaning against a wall (or sitting in the grass), in my jeans and sneaks with a posse of strangers eating the likes of anything from tacos to wild mushroom soup with basil oil and even pork belly. I relish discovering these treasures on wheels that could literally pop up anywhere, at anytime. Few things bring people together like food. It's truly exhilarating to feel and revel in the sense of community the food trucks provide in this big, beautiful city of ours. So you can bet I will continue to encourage, support and embrace all of the new trucks continuing to hit the streets in 2010 and beyond. I also hope this movement, this culture, continues to grow and morph and expand to cities all across the globe.

Happy New Year! 

Top Chef: The Quickfire Cookbook Review

Top Chef The Quickfire Challenge Cookbook
On the TV show Top Chef, contestants create dishes to impress the judges often with limited resources of time or money or ingredients. From a viewer's perspective, the biggest problem with the show is that you can't taste the food. Still I love it. Perhaps it's because I enjoy the challenging aspects of cooking--like every other home cook, I am challenged to use what ingredients I have and the techniques I know, to cook something delicious, day after day, night after night.

Sometimes I wonder if I would agree with the judges. And I wonder how good those cooked-in-a-flash dishes with barely any ingredients really taste. I may never bother cooking something sous vide, break down an entire side of beef or serve 200 guests in one evening, but I'm happy to say I can now duplicate various dishes presented in the quickfire challenges on Top Chef thanks to Top Chef: The Quickfire Cookbook.

Top Chef: The Quickfire Challenge Cookbook features mostly recipes that home cooks can easily duplicate. They don't take much time or many exotic ingredients. Some of them are straight forward like Mia's Bean Salad that's basically three bean salad with a few twists--fresh mint, capers, canned beets and artichoke hearts all served over salad greens. Other dishes are more sophisticated like Jennifer's Shrimp and Scallop Beignets. There are desserts, breakfast dishes, salads, entrees, soups and even a few cocktails. Recently I got a chance to try Jamie's Chickpea Soup and it was divine. It's flavored with vadouvan (or use curry) and topped with a cilantro, mint and lemon zest spiked yogurt.

There are lots of fun features that will appeal to Top Chef fans in the book, little inside peeks at the filming, contestants and chances to test your foodie IQ. Something I especially like are the detailed instructions on some "molecular gastronomy" style dishes and flourishes you can make at home. Andrew's Faux Caviar made from tapioca pearls seasoned with balsamic vinegar and soy sauce is top on my list to try! So too are Stephanie's White Ale-Orange Juice Mussels, Radhika's Kebab Sausage with Tomato Jam and Hung's Chocolate Pie with Bananas.

Top Chef: The Quickfire Challenge Cookbook is just a tremendously accessible and fun book to dig into. It's perfect for fans of the show or anyone wanting to try to add a bit more flair to their cooking. Best of all, you can get a chance to win a copy of this book signed by chef contestants Jennifer Biesty, Ryan Scott and Jamie Lauren along with a salt cellar, a selection of Diamond Crystal® kosher, coarse and fine sea salt, a $25 CHEFS gift certificate, a signed copy of Michael Symon's Live to Cook, as well as Good Eats: The Early Years, Top Chef: The Cookbook and Top Chef Quickfire Challenge Game. How can you win this fabulous prize package ? By bidding on it over at the Menu for Hope campaign.

To bid on this prize package, go to the donation site at Firstgiving, specify prize code UW21 in the 'Personal Message' section in the donation form when confirming your donation and how many tickets you'd like to purchase, keeping in mind that tickets are $10 each and all proceeds go towards the UN World Food Programme. The Menu for Hope bidding ends December 31st, 2009, so don't be left out!

Note: This prize package, worth more than $200, is available to anyone with a United States shipping address.

Rabu, 23 Desember 2009

NOT YOUR GRANDMA'S FRUITCAKE

THE BEST EVER FRUIT AND NUT CAKE !!!
i'm not kidding..i thought i'd never see the day that i #1 ate fruitcake let alone #2 made a fruitcake...but this one is well worth it..trust me. i wanted a challenge and the ever so popular...NOT! fruitcake was on my mind...could i possibly make a reasonably good fruitcake? better yet..WOULD i ever make a fruitcake ? then i spotted this one @ Blue Ridge Baker adapted from a recipe by Alice Medrich. Sarah the blogger (great blog by the way. stop in and check her out) reeled me in on this one not just by the craggy-cool photo of her slice, but also her simple explanation that straight out states that this fruitcake will change anyone's mind about the touted fruitcake of yore....
directly below is the original recipe from Blue Ridge Baker
below that are my adds and changes
DRIED FRUIT AND NUT CAKE
adapted from Pure Dessert by Alice Medrich
1/2 cup unbleached white flour
1/4 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup palm sugar (though next time I will use more like 1/3 - 1/2 cup)
1 cup dried fruit (I used un-sulphured apricots, cherries and figs) chopped into medium-sized pieces.
2 cups medjool dates, quartered
3 cups walnut halves
1 1/2 teaspoons vanilla extract
3 large eggs
Preheat oven to 300. Line a 9" x 5" loaf pan with parchment. Combine flours, baking soda, baking powder, salt and palm sugar in large bowl. Add dried fruit and nuts and toss with your hands. In a small bowl, whisk together eggs and vanilla extract. Pour into large bowl, toss until all of the fruit and nuts appear well-coated. It will not look like there is enough batter to form a cake, but trust me, there is. Pour into prepared loaf pan, and smooth as well as you can. Bake for about 1 hour 15 - 1 hour 20 minutes. If it looks like it is browning too quickly, place a foil tent over it. After removing from oven, let the cake sit in the load pan for about 5 minutes, then, using the edges of the parchment, lift the loaf out and cool on rack for 45 minutes before cutting into it.
BELOW IS MY VERSION WITH ADDS AND CHANGES
the directions are the same but i added quite a few things that i think worked reeeeeally well. i added quite a bit more fruit and nuts and the small amount of batter took to it and held it all together.
1/2 cup unbleached white flour
1/4 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
i used 1/2 cup slightly packed light brown sugar instead of palm sugar
added 1/2 tsp cardamom
1/2 tsp cinnamon
1/4 tsp cayenne
1 1/2 cups dates-quartered
3/4 cup golden California figs-diced large
2/3 c. dried cranberries
2/3 c. dried apricots-diced large
1 3/4 walnut halves
1 1/2 cups pecans
1/4 cup pine nuts
2 tsp vanilla
3 large eggs


Hope for the Holidays

Hope for the Holidays
This week my parent's gardener showed up asking if he could do some work, because he needed money. And by the way, he asked, could he have something to eat? Not only did he not have work, he was hungry. My parents gave him some work and made him two sandwiches, one for now and one for later. They may not be rich, but they do have plenty to eat.

Imagine not having the energy to look for work because you haven't eaten anything. Imagine looking for work anyway. Imagine not having enough food to feed yourself or worse, your family.

In your own community, no matter where you live, there are people struggling to put food on the table. There is no greater gift than to help those in need. Are you looking for a last minute gift? How about making a donation to your local food bank in the name of a friend or family member? Or make a donation to the Menu for Hope and help someone to provide for their family in the coming year. It doesn't matter which prize you choose, because it's not really about the prizes.

A couple of months ago after my trip to General Mills I received a huge box of food--cans of soup, cereal, granola bars, coupons for yogurt and more. I packed it up and took it all to the food bank. I cannot tell you how it good it felt. I'm guessing your pantry, like mine, is full. If you can't give money, please consider giving food to a local food bank.

Here's hoping you and everyone around the world has a very happy and plentiful holiday.

love,

Amy

Selasa, 22 Desember 2009

Brussels Sprouts with Brown Butter & Hazelnuts Recipe

Brussels Sprouts with Brown Butter & Hazelnuts
If Lee had to choose one vegetable for the rest of his life, it would be brussels sprouts. Winter is not my favorite time of year when it comes to fresh produce, but I have to admit, it is partially redeemed simply because it's brussels sprout season.

Like so many other vegetables, brussels sprouts benefit from roasting. They turn brown and the textural contrast of tender and chewy with a bit of crusty crunch is ever so satisfying. When it come to flavor, brussels sprouts are very mild when roasted and can go in many delicious directions. I like them with salty capers, olives and olive oil or with bacon and balsamic vinegar or with chili flakes and parmesan. Think of them like a slightly sweet canvas to paint with flavor. For Thanksgiving I worked on a variation of brussels sprouts with brown butter and hazelnuts. The combination was good, yet missing something. Acid. Just a bit of zesty lemon peel gives this dish the boost it needs.

When making something with brown butter it's important to use regular unsalted butter, not European style butter. It's the milk solids that brown giving food a toasty nutty flavor. You can cook in brown butter or just drizzle it over your finished dish. Either way it's a nice change of pace from my go-to favorite flavorful fat--olive oil.

There are lots of expensive specialty butters available in the store these days. For cooking I sometimes use organic butter, other times European style butter, but either way I prefer to use butter from cows not treated with the synthetic hormone rbST, such as Challenge Dairy butter. Challenge Dairy is currently sponsoring a sweepstake where you can win an all-included luxury vacation getaway to Mountain Sky Guest Ranch in Montana’s Paradise Valley, just North of Yellowstone National Park. Enter before December 31, 2009.

Brussels Sprouts with Brown Butter & HazelnutsServes 4

Ingredients

1/4 cup unsalted butter
1 pound brussels sprouts, trimmed and halved
1/2 cup raw hazelnuts (not roasted), chopped
Scant 1/2 teaspoon kosher salt
Freshly ground pepper, to taste
Rind of one lemon, finely grated

Instructions

Preheat oven to 450 degrees. Place butter in a small saucepan and carefully heat over medium heat until the butter is melted, browned and fragrant, about 3 minutes. In a large bowl, toss brussels sprouts and hazelnuts with the browned butter, salt and pepper. Place brussels sprouts mixture in a single layer on a non-stick sheet pan (or sheet pan lined with foil or a Silpat). Transfer to the oven and roast for 10 minutes. Toss and continue roasting until the sprouts are tender and browned but not mushy, about 5 minutes more. Remove from oven and toss in a large bowl with lemon rind. Serve immediately.

Enjoy!

Senin, 21 Desember 2009

Vita-Mix Blender Review

Vita-Mix 5200
I've longed for a Vita-Mix blender ever since I saw them being used on various competitive cooking shows, such as Top Chef and Iron Chef, so I jumped when I was offered the chance to review one. Frankly I was curious to see if I could make velvety soups and sauces like the ones I've had at restaurants but sometimes found difficult to recreate at home. I'm happy to say, the Vita-Mix gave me excellent results. I put it to the test making potato soup, butternut squash soup and mole sauce. I have also made countless smoothies with very good results. You can get creamy textures using a blender but not the super smooth luscious creaminess you will achieve using the Vita-Mix.

At first I thought perhaps the larger size of the jar would make it difficult to blend small quantities but I didn't find that to be true at all. The base of the jar is larger, but the blades are flatter, and don't stick up quite so vertically as they do in a conventional blender. I have had very good results making small batches of things like pesto, peanut butter and even whipped cream. In addition to peanut butter, whipped cream and butter you can also make all kinds of tapenades and pastes in the Vita-Mix.

Because the blades heat up after a few minutes, you can also make things like ready-to-eat soups and sauces in the Vita-Mix, if you like. Personally I still prefer to cook using the stove, but it is a fun thing to try and could come in handy now and then.

Do I love the Vita-Mix blender? Yes! Do I use regularly? Yes, I do! Is it better than my old Osterizer blender? Yes! There is no comparison.

Strengths
Power--First and foremost this is an incredibly powerful machine that doesn't just puree but actually pulverizes. The speed tops out at 240 mph. Little seeds in fruit are blasted into practically dust. No more gritty strawberry smoothies!

Light jar--The BPA-free plastic jar is large yet easy to lift because it is not made of glass. The jar is also is very easy to wash and keep clean.

Size--It's taller but not that much wider than a regular blender. l leave mine out on the counter.

Tamper--The Vita-Mix comes with a tamper to help push stuff down in the jar while you are blending. I hate stopping and scraping and with the Vita-Mix you stop and scrape a lot less.

Design--The sleek design and lack of buttons makes it easy to clean.

Texture--You can get great thick textures from this machine. The included recipes for "ice cream" are really combinations of frozen fruit and milk, but they blend to a very dense consistency when you blend them in the Vita-Mix.

Smoothies--Not only can you make fruit smoothies but you can also make vegetable or green smoothies. Also when you add ice to a regular blender you get a chunky texture, not so with the Vita-Mix. Crushed ice becomes very fine and silky.

Raw--Want to try making raw recipes like vegetable hummus, raw nut cheeses, creams and milk? The Vita-Mix allows you to get the texture you'll want for these types of recipes.

Quiet--You might think it would be noisy, but it's surprisingly quiet.

Weaknesses

Grinding--The 5200 model is not intended be used for grinding grains. There is a separate container and blades for this, but wouldn't it be great if you could do it all in one? If you do try grinding grains you are warned that you may mar the appearance of the jar.

One appliance that replaces many--After using the Vita-Mix for a couple of months, I have to say, it doesn't take the place of my Cuisinart food processor. I prefer the food processor for shredding, and for making pie crust and pasta dough. It does chop vegetables more evenly than the food processor, but I generally don't use either appliance for that task.

Ice cream--Countless videos and recipes say you can make ice cream with the Vita-Mix. You cannot. You can make a very thick and creamy dessert with fruit, milk and ice. But really, that is not the same as ice cream!

Cookbook--The cookbook that comes with the Vita-Mix is fine for learning the basics, but it's not very inspirational. I recommend checking out recipes from professional chefs and bartenders.

Cost--I love high quality appliances, but they do come with a hefty price tag. Is it worth $449? That's a tough call, however it does come with a full 7-year warranty and you can return it within 30 days for a full refund if you decide you don't want it. I think those who will get the most use out of the Vita-Mix are people who either make a lot of smoothies or are interested in experimenting with raw food.

Note: I was sent the Vita-Mix 5200 to review by the manufacturer

Jumat, 18 Desember 2009

Chicken in Red Chili Sauce w/MAIZ MORADO (purple hominy)


this recipe is super delicious and really easy once you have your red sauce made up. i really suggest you make your own red sauce. you won't settle for anything else once you've tried it. i've tried a few and came up with a fairly easy one. it just takes a little extra time and it's a bit messy(just the straining part and the fact that it can stain things)...once you have your red sauce the sky's the limit with what you might use it for. i end up putting it on or in everything.

the purple Indian corn was amazing. just like your regular hominy, but i found it a bit more...hmmm...a bit more dense?...a bit more like a bean?...maybe just a bit more fun because it was different. i found this at my favorite Mexican market, NORTHGATE in Santa Ana. find them and try them is what i say to you...

RED SAUCE

i use this recipe from Dona Martha i found while researching Chili Colorado

i didn't copy it for you because this site explains it so well and her info is there if you have questions for her. i want more recipes from Dona Martha.

my notes about the RED SAUCE...

i have used dried New Mexico Chilies, Pasilla Chilies and Guallio Chilies. depends on what i can get my hands on. i always add a few Chilies de Arbol as well.

i use an immersion blender, due to the fact i don't have a reg. blender and it works really well.

a few thing i like to add while chilies are simmering....

CUMIN...i like to add about 1/2 tsp.

GARLIC SALT...you decide

BLACK PEPPER...grind some in there

DRIED OREGANO...i like to add 1/2-1 tsp...just cuz...

HONEY?...yeah...i got a little Bobby Flay with it one time...it worked

also, it states that Dona does not strain the sauce...the 1st time i made Red Sauce i didn't strain it. it turned out great, but the 2nd time i strained it and it was soooo much better. so i suggest straining...you'll be surprised even after all the purree-ing how much chili skin will strain out. take your time and press it through the strainer slowly, because it's already kinda thick.

now....let it sit for a few hours, then get back in there and taste it. you'll find that you have created a nice thick slightly spicy sauce that can really be used on and in anything...veggies, fish, chicken, pork, beef...tamales, enchiladas, tacos......

CHICKEN IN RED CHILI SAUCE w/MAIZ MORADO

EASY...EASY..EASY!!!!

store bought roasted chicken. shred into bite size pieces. i used almost a whole chicken depends, of course on how many you're serving and how much yummy left-overs you want. it just gets better and better.

1 large onion diced and slightly sauteed

1 can plum tomatoes cut into large pieces (drained and squeezed)

1 1/2 c. - 2 c. purple Indian corn (of course you can substitute hominy)

put all the above in a med. sauce pan.

to this i add enough red sauce to coat everything plus a bit more in case the inevitable reduction. bring this to a nice simmer...not a boil...just heat it through and let it sit. let all the flavors meld. when ready to serve bring out the fresh tortillas, cilantro, avocado and salsas etc....

well, i think that's it...i really should write these things down as i'm cooking, but one doesn't think of it at the time...now does one...?!

Gingerbread House Party and Happy Holidays!




Seeing as this is in fact a Blog About Food, I figured it would be only appropriate to post my gingerbread house party. This is the second one I've done in a row, and I'm really hoping it becomes an annual thing, it's so much fun, especially since the entire thing is involving food!

About a month before the party I make the gingerbread houses, which are the same houses my mom has been making for us our entire lives. They are small and simple, but made out of real gingerbread and are so cute. I freeze them, and then the day before the party, I assemble them with hot glue. It's probably not the most traditional way to assemble them, but it's non-toxic, peels right off, and ensures the fewest broken down houses. I also provided the frosting and piping bags, and then everyone brings a different candy to decorate with.


And here you have the fabulous people that came! You'll notice there are no kids, I think adults should be able to have some good, old fashioned Christmas fun too, don't you! I love these girls. Lots of laughing, eating, and staying up way too late, so fun!

And on to the food.

In the crockpot are Li'l Smokies, dressed in a very complicated sauce of ketchup and mustard. Sounds a bit too simple, but trust me, it's fantastic, and everyone is surprised when they find out that's all it is. There was also a veggie tray with a side of ranch dip (gotta keep the veggies around during the holidays!)

Alissa, from Spunky Girl Eats, brought her fabulous stuffed mushrooms, which disappeared SO quickly. Oh my gosh these were good!

I made Melanie, from My Kitchen Cafe's fantastic cheesecake cookies, bejeweled in a strawberry and blueberry pie filling, how pretty are these, great cookies Melanie!

And of course I had to make cakeballs. I made dark chocolate and mint chocolate cake balls, both made with chocolate cake and chocolate frosting. The mint cakeballs are coated in a mint-chocolate shell using the Wilton candy chips. They were good, but not quite minty enough for me, next time I'm going to put some chopped Andes mints right into the cakeballs.

We had other people bring fantastic treats too, but unfortunately I didn't get pictures of it all. Suffice it to say, there was plenty of food to go around!

I'm so happy with the way things turned out, and I'm already looking forward to doing it again next year. Thank you so much girls for making it a fun night!

And now we're getting ready to board a plane tomorrow to Idaho to spend two blissful weeks with my favorite people in the world. Because of that, I'm probably going to be signing off for the year 2009, it's been a great year hasn't it! So a toast!



My family does an eggnog toast every Christmas Eve, but inevitably they get really silly and by the end of the toast we're all in stitches. Since eggnog is so rich, I can't drink a lot of it, but my friend suggested thinning it out with a bit of Sprite or 7up. It might sound a bit crazy, but it's really delicious and cuts the thickness without losing a lot of flavor. I also love that it's bubbly! So here's to a wonderful holiday and a promising new year! Thank you everyone for all of your support and willingness to read throughout the months, it has made food blogging so very enjoyable. I'll see you all in 2010!
Cheers!

Lunch at Inagiku


Before we rush off to spend our holidays in Hanoi, we had to get the X'mas presents out to close friends. We decided on yet another venue, Inagiku, to used the 50% discount with the "Feed at Raffles" card before it expires for the year. The last time I came to Inagiku with HY, the restaurant's decor appeared somewhat retro. This time round, as we gathered to exchange presents, the place was all revamped. Dark cool interiors with spot lights over the tables. There was also an area for sitting right infront of Teppanyaki chefs while they cook you the dishes.


Tokujou Chirashi Sushi Lunch Set (S$95)
The Tokujou Chirashi Sushi Lunch Set comes with a salad (or chawanmushi), a bowl of chirashi sushi and assorted fruits. Initially, I thought the price was high but later I thought it was justified (with the discount). I was glad that I ordered this lunch set. It was delicious!

The Salad
My lunch set started with the salad which I had chosen over the chawanmushi. The fresh greens was sprinkled with crunchies that tasted like fried "por pia" skin.


The Tokujou Chirashi Sushi (my mains)
When my Tokujou Chirashi Sushi came, I was struck by the combination of colors that the nicely arranged ingredients inside the glass bowl presented. Tamago, Crab stick, Snow crab claw, Unagi, Hirame, Salmon, Maguro, Ebi and my favourite, the ootoro. These fresh seafood ingredients were laid over sushi rice mixed with strips of seaweed and bits of salmon.


What I liked most in the chirashi
When I saw the Ootoro, I was delighted. The ootoro that was served with the chirashi was the "melt-in-your-mouth" kind. Look at that strip of omega rich fat and the thinnier streaks of interlaced fats. It was truly enjoyable. The ebi was quite a large one and was sweet to the core.


Inagiku chefs at work
Right at the end of the restaurant, at the teppanyaki section, Inagiku chefs were busy preparing the teppanyaki orders for everyone.


Lobster and Beef Zen (S$80)
Apart from the great chirashi sushi that Inagiku provided, they served equally enjoyable teppanyaki. This dish came with teppanyaki beef tenderloin and lobster. HY chose this lunch set and was agreeable on the high standard of food served to her.

Teppanyaki Beef Tenderloin
The medium cooked beef tenderloin smelled like a slight buttery fragrant before I pop one chunk into my mouth. The beef was still tender and juicy inside. It was a well done medium cooked beef!


Teppanyaki Lobster
I couldn't comment on this teppanyaki lobster as I didn't get to take a peck from the bowl. When I was busy snapping photos of other food items, HY finished them in a jiffy and didn't even offer a bite. Hmm! It must be good!


The lunch experience in Inagiku was an enjoyable. Great food standard aside, the service was unobtrusive, yet prompt. I would be back for more food.

80 Bras Basah Road
3F Fairmont Singapore
+6564316156

Kamis, 17 Desember 2009

25. The Flying Pig Truck



It started with a bacon-wrapped hot dog from a cart and it ends with tamarind duck from a truck.

Well, dear readers, I have done it. There were moments it seemed daunting and moments it felt like a walk in the park. And so many new trucks have popped up during the span of my mission that I considered adding more to my list. But I stuck to the original plan and, now, here we are. 25 food trucks in 3 months. Done.

I have learned a lot about this new culture throughout the journey. I have made new friends, traveled to parts of town I don’t often visit, and eaten a lot of food. While I am, admittedly, glad it’s over, I will continue to check out – and maybe write about – the new trucks that I am curious about. All at my own pace, of course.

I have been intrigued by the concept of the Flying Pig Truck for a while. They rolled out in early October but have maintained a somewhat low profile in the Twittersphere (which I really appreciate, actually). They also seem to stay downtown or on the West side almost entirely. Until this past Tuesday, that is.

I had come up with a plan, a few weeks ago, to make my 25th truck one of the original, real deal, taco trucks. It seemed appropriate and reverent. So when I saw the Flying Pig Truck on Miracle Mile I figured I’d check it out but probably not write about it. Until I ate the food – which I will say right now, was spectacular.

The Flying Pig Truck is run by two chefs who recently graduated from the California School of Culinary Arts and the Cordon Bleu program in Pasadena. Flying Pig markets itself as high-end street food with "Asian and Pacific Rim flavors with French technique”. Interestingly, one of the owners, Joe Kim, says that he came up with the idea not just to capitalize on the recent food truck trend, but rather to use the truck as a testing ground for the restaurant he'll be opening up early next year. I, for one, am eagerly anticipate those doors opening.

I arrived at the truck on the later side of lunch time, and got a parking spot directly behind it (you can even see a bit of my trash-heap of a car in the pictures!). There was little to no line and after perusing the beautiful, and synoptic, menu, I was confident of my order. I still asked if there were any specials or recommends, but the perky woman taking my order said I was spot on in my choices. I had the braised pork belly bun served with red onion, escabeche, sesame-cucumber ($3), the tamarind duck taco served with toasted almond and a pickled beet salad ($2.50), and the crab balls served with a cilantro-lime chimichurri ($2). I handed the woman $9 and, rather than fishing around for the 75 cents, she handed me a buck back. That went directly into the tip jar, of course.



There were one or two orders ahead of mine, and it was seeming like it was taking a while. But then I peered in the truck and could see the care being put into “plating”. This eased the wait tremendously. Even when one of the chefs handed me the container of food (Styrofoam. Bummer.) she was wiping off a little smudge of sauce on its exterior. I do love attention to detail.

I ambled on over to a spot in the sunshine, opened the lid, and looked down at some of the most beautifully presented food truck fare I have seen to date. I was seriously dazzled. I began with the one I was the most excited about – the pork belly. I mean, pork belly from a truck?! Hello? Awesome? And this was. The bun was bao-like and subtly sweet, which was a perfect compliment to the belly. The escabeche, and cucumber added the perfect piquancy and brought lightness to the pork. I found it to be an entirely inspired take on the traditional bao.



Next I chomped down on a crab ball. It was very delicately fried and had an ephemeral quality to it. The cilantro-lime chimichurri was the perfect accompaniment. I ate about half of the crab balls before diving into the tamarind duck taco. This, folks, was sublime. The actual duck was cooked perfectly, tender and moist. The complexity and layers of the flavors was like a  festival in my mouth. The marriage of the textures: the mandarin and the toasted almonds, was nothing short of brilliant. I actually tried to eat it as slowly as possible to make it last as long as I could, and made a point to pick up each errant scrap of ingredients to savor all of the elements happening. I even enjoyed sucking the parts stuck in my teeth, afterward. I might add that this food also, very successfully, achieved a true, and innovative, fusion of cuisines.

I then, happily finished up the crab balls and promptly marched back over to the truck to tell the chef that this was, simply, spectacular.

You know when your eating potato chips or peanuts and every once in a while you get that perfectly curled chip, or the yummiest, roastiest peanut, and you know you should stop right there and end the binge with that perfect bite? Well, I knew while I was eating my Asian-French lunch from a truck that this was the way to go out. The fat lady has sung and pigs really can fly.

Fete accompli!

BACON BANANA PEANUT GRANOLA BAR

i like to call this "THE ELVIS 2010"
maybe if Elvis was still alive in 2010 and trying to be a bit healthy he would start his day with one of these babies...
GRANOLA, WHEATGERM, BACON, BANANA CHIPS and SALTED VIRGINIA PEANUTS (and a touch of cayenne)
i know...i like to put bacon in alot of things, but this one is a winner. i've already made them 3 times and just today i had a friend ask if he could order a months worth. he said it was the best granola bar he'd ever had. his friend said his mouth was exploding with flavors. granola bars are easy to make and you can't help but feel a bit healthy eating them even though you know there's a little sugar and butter involved along with extras you decde to add.
i used Alton Brown's Granola Bar(2005) recipe for the base.
i don't find myself using Alton's recipes that often. he tends to get a bit too detailed for my liking, but this type of recipe is the kind you can mess with and make your own...as i did.
below, i have copied his recipe found here or you can click on this and read the full site with the comments of others.

Ingredients
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
i used 1 cup slightly chopped salted virginia peanuts-no seeds, no almonds
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract-i used 1 tsp vanilla and 1 tsp maple
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
i used approx 1 c. broken banana chips and 1/2 c. dried apricots
the 3rd time i added 1/2 c. peanut butter chips
and scant 1/2 tsp cayenne pepper
BACON...i almost forgot about the BACON...1 package(12 oz.)center cut
crispy! crumbled into small pieces

Directions
Butter a 9 by 9-inch glass*** baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down(i took this step seriously and pressed down really good and hard, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.(i left mine in untill the edges were starting to brown and the top was golden) Remove from the oven(i pressed down slightly again) and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
***the 1st time i used a 9x9 cake pan and they came out great, but just a bit thick. i did, however, like them because they were different...like a cube of goodness. the next time i used a 9x13 cake pan or roasting pan, also metal, and they came out great as well. i just got more squares out of the deal. i think it all depends on how you like your squares and how many extras you add in. just make sure you don't go overboard because you want the whole thing to have enough "goop" to keep it all together or you'll end up with loose granola. great granola, probably the best you've ever had, but just not the bar we're shootin' for here.

Rabu, 16 Desember 2009

Babe


Here we are. Again. The holidays. We are at the countdown part. My tree is up and decorated, my shopping is pretty much done (in record time this year!), and my annual holiday party is this Friday night. The other thing that happens around now time is the tornado of memories, nostalgia and emotions that get all stirred up in our hearts and minds. Well, at least in mine.

Prior to moving to Los Angeles I returned to Virginia every year for Christmas. And, with the exception of my social life varying greatly from age 3 to age 30, every year was the same thing. On Christmas Eve my dad and I drove to Roanoke to have Christmas Eve dinner with the family, which was served at 6pm sharp at Aunt Babe’s house. With the catching up chatter prior to the meal, grace (where I stared at the carpet), the meal itself, heavily spiked eggnog and dessert, and the goodbyes, Dad & I would still be back at Aunt Connie and Uncle Joe’s house by 8:30pm, which is where we stayed. And it was there on Christmas morning where we exchanged gifts and had the big Christmas brunch with such earthly delights as cheese grits and mimosas. Directly after brunch Dad and I would drive back to Richmond – with a brief stop at Moore’s Country Store for a couple of chili dogs, aka “lip burners”. Once home I spent the remainder of the day and Christmas night with my mom. After dinner I would race out to my favorite bar, Hole in the Wall, to meet all my friends and reminisce and drink until the wee hours.

But Aunt Babe’s Christmas Eve dinner is what I miss the most. I can recall the meal - each and every dish - vividly. Remember the tomato aspic? I also remember almost every year, watching the subtle changes within my family. This is my dad’s side of the family. Almost all of them live in Roanoke and most are pretty conservative, both politically and socially, yet – as with all families – there are all sorts of secrets and intrigue within. But I still always thought of my dad and myself as the black sheep. The rest of the family were also seemingly normal - family types. I was the only child of divorced parents with a dad that often had a different woman in tow for the holiday celebration. And of course there were the various hair colors and piercing phases I went through. Oy.

One tradition in our family is that the kids no longer receive gifts from the extended family after graduating from high school. But as a child I remember the year I got the game Mousetrap (so cool!). I remember my cousin Noel giving me 1 beautiful Christmas ornament each year (which all currently adorn my tree). I remember a matching turquoise sweat suit with embroidered deer on it from Aunt Babe, which I believe she made. I even think I wore it. Oy.

Aunt Babe is currently the matriarch of the family and has been as such for as long as I’ve been alive. She is the sister of my dad’s mom, Janie, who passed right before I was born. She is called Babe because she was the youngest of the siblings. She is truly special. She is so gentle, kind, diplomatic, and loves her family. I stayed with her a couple of times for a few days here and there during summer breaks as a kid. One day she taught me all about our family tree. I learned that we have a Civil War hero, Francis Marion (“The Swamp Fox”), in our history. Aunt Babe has the softest, most delicate skin. I love her hands. She always smells so fresh and baby powdery. Man, I just adore her. I flew home for her 90th birthday a few years ago and was so happy to see her again. It’s funny, she looks exactly the same to me now as she did from my earliest memories of her.

That's Babe on the left. What a babe! And that's Janie in the center. Such beauty.
Sadly, a couple of years after moving to LA and starting my business, I found it impossible to return home for the holidays. While it certainly does dishearten me, I have learned to find family and community in my friends and my own, new traditions. But I miss Aunt Babe and all of my Roanoke family more than words can express.

Well, I just got off the phone with Aunt Babe to find out exactly what is involved in her Christmas Eve mashed potato dish. I was going to email her for the recipe, but she doesn’t own a computer. And I’m so glad. Because it warmed my heart to hear her voice and to have her beautiful southern accent share the wonderful recipe with me. It also made me long for her soothing presence, the familiar smell of her home, and her infinite patience and wisdom. Needless to say, directly after speaking with her, I immediately called my dad and PROMISED I’d come home next year, even if for just 36 hours.

Aunt Babe and yours truly at her 90th Birthday.

I know mashed potatoes are the simplest dish in the world to make, but hear me out folks. You have likely never tasted any potato dish even remotely as decadent, rich, supple and delectable as this. I have tried to make it in the past on taste memory and have come pretty close. I knew enough to not fear the butter. Rather, one must entirely embrace the butter. Even that version of it made Dixon squirm and adapt his own Aunt Babe potato strategy. But now I finally have it, the real deal, and you can bet your mistletoe kisses that I’ll be preparing it, with my family in my heart, this Christmas Eve.

Merry Christmas, y'all!  


Aunt Babe’s Mashed Potatoes

Serves 6-8

6 Russet potatoes
1 3/4 sticks butter
½ cup canned, evaporated milk – diluted
salt and pepper to taste

Preheat oven to 400

Bake potatoes for an hour to an hour and a half, or until easily pierced with a fork. Scoop out all of the insides and toss skins (or do something else creative with them).

Lower oven temperature to 350

In a mixing bowl add potato insides, 1 and ½ sticks of butter, salt & pepper. With a hand mixer, slowly add diluted milk while keeping an eye on maintaining the moisture. Aunt Babe said that the secret is the moisture.

Put mixture into a casserole dish and add “dabs” of remaining butter along the top. Bake until you see “little peaks of brown on top”, about 15-20 minutes, and serve.

Mashed Potatoes on Foodista

Cheese and Pesto Puff Pastries



I know these might not be much to look at, but trust me when i say that this might be the most delicious appetizer you ever make, if not the richest! These puff pastries are stuffed with a sharp provolone cheese sauce, a tangy pesto, crunchy bacon bits, and bright tomato to even it all out. The first time I made these, I didn't add tomato because I didn't think I could make it fit with all the other ingredients, well, I would try hard to make it fit because they are the perfect ingredient to round out the richness of the other ingredients. This is such a delicious party food, and they'll disappear in no time!

I am going to post the original recipe, but here are my notes. I really only need half of the cheese sauce that you are instructed to make, I will definitely half it next time. Also, I wouldn't bother letting this sit in your fridge before cooking. In fact, I think it made them a bit soggy and greasy. The second time I made them, they came out so puffy and crispy, much better. Enjoy!

Cheese and Pesto Puff Pastries
By Favorite Brand Name Appetizers

Ingredients

1 package puff pastry dough, thawed
1 egg
1 tablespoon water
6 tablespoons butter
2/3 cup flour
2 1/4 cups heavy cream
8 ounces sharp provolone cheese, shredded
4 ounces Parmesan cheese, grated
salt and pepper
fresh plum tomatoes, diced
basil pesto (the refrigerated stuff in the grocery store is the best)
Cooked bacon (4-5 slices) crumbled

Directions

1. Roll puff pastry dough to 1/4 inch thick. Cut dough into 3-inch circles. Mix egg and water in small bowl. Brush surface of each circle lightly with egg mixture. Set aside.

2. Melt butter in heavy saucepan. Whisk flour, then cream. Continue stirring until mixture thickens and becomes smooth. Remove from heat. Add Provolone, Parmesan and salt and pepper to taste. Place 2 teaspoons of mixture onto each pastry circle and top each with several pieces of tomato. Add 1/4 teaspoon pesto and a few pieces crumbled bacon to each circle. Cover pastry with another circle of dough and using your fingers, press the edges together to seal. Place pastries on lightly greased baking sheets. Cover and refrigerate 4 hours, or overnight (nah).

3. Preheat oven to 375F. Bake pastries about 25 to 30 minutes or until golden brown. Serve immediately.


Does this look familiar to anyone? If you are a visitor of Biz's blog, Biggest Diabetic Loser, you know that she's always got such fantastic pictures and food. I always look forward to seeing what she's up to. Well, a few weeks ago, she posted this gorgeous picture after going on a walk during a foggy day. I had commented that I wanted to blow that picture up and hang it on my wall. A day or two later, she sent me the file and I was able to do just that. Isn't it gorgeous! I love my bloggy friends. Thanks Biz, we love it!

Selasa, 15 Desember 2009

Why do YOU cook, Allison Arevalo?

Egg on pancake

Photo credit: Allison Arevalo

Have you discovered Local Lemons yet? Blogger Allison Arevalo is a New York transplant and perhaps that is why she embraces the local Bay Area food scene with such enthusiasm. She's been blogging less than a year, but her writing is already finding a home in print and beyond. She makes food that looks and sounds soul satisfying whether she's making Duck Fat Roasted Brussels Sprouts with Almonds and Cranberries or her own high caliber everything-from-scratch version of a Big Mac. Her food blog is focused on sustainable living but without a hint of attitude or fundamentalism. Plus you have to love it when she improves upon potato pancakes by adding Italian sausage and leeks and topping them with poached eggs!

"I never really thought about it. But now that you ask, it feels like hundreds of reasons are floating in my mind, justifying the insanely long hours I seem to spend in the kitchen. If I had to name a few, let’s start with these:

I cook because I love the feel of food in my hands. The smooth skin of kneaded dough, the beaded florets on a crown of broccoli, the sticky reside of chopped garlic cloves.

I cook because it makes me feel creative. Mashing spices, blending flavors, giving a traditional recipe my unique touch.

I cook because it’s my contribution. Something I can give my friends and family to enjoy, and hopefully put a smile on their face.

I cook because it comes naturally to me. And we all tend to gravitate toward innate talents or abilities.

I cook because it keeps me sane. The rituals of the kitchen help me unwind from a crazy day at work, or the two-hour traffic jam, or the bills on the counter.

I cook because it connects me with my past. I envision my great-grandmother, who taught me the value of fresh foods, preparing meals similar to mine when she was growing up in Italy.

I cook because chemicals, hormones and pesticides scare me. When I cook something myself, I know what I am eating and where it came from.

I cook because I think about food all day long. From the moment I open my eyes until my last bite of dinner, and if my day doesn’t involve something good to eat, it’s just not a good day."

But mainly, I cook because I love it, and because it makes me who I am."

Senin, 14 Desember 2009

Asian Beef and Noodle Bowl




My interest in food is still pretty new. Back when I was first married my cart was mostly filled with frozen TV dinners, and boxed meals. Every once and a while I would get all romantic and make my man spaghetti, but that was about the extent! And being poor college students (which we still are!), we felt like it was very important that we buy the biggest crate of ramen noodles we could find. I know, bless our hearts! That huge crate sits in our closet still (can it really go bad?) and I maybe pull one out for my kids about once every six months. I can't bring myself to just throw it out, wasting food is such an abomination in my mind, I wouldn't be able to sleep for days!

So, I was pretty happy to find this recipe, calling for ramen noodles! I like it a lot because you DON'T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots. You could really mix this recipe up and use chicken, shrimp or even tofu. My kids liked it a lot too, BONUS!

I'll be submitting this to Reeni for Pasta Presto Nights!

Asian Beef and Noodle Bowl
Adapted From Better Homes and Gardens, 30 Minute Meals

Ingredients

4 cups water
2 packages ramen noodles
2 teaspoons chili oil, or any oil plus 1/8 teaspoon cayenne pepper (I didn't even bother with the heat)
12 oz beef flank steak or top round steak, trimmed and cut into bite sized strips
1 teaspoon grated fresh ginger
2 cloves chopped garlic
1 cup beef broth
2 tablespoons soy sauce
2 cups fresh torn spinach
1 cup shredded carrot
1/4 cup fresh cilantro

Directions

1. In a large saucepan bring the water to boiling. If desired, break up noodles, drop noodles into the boiling water. (Save or discard flavor packets). Return to boiling, boil for 2-3 minutes or until noodles are tender but still firm, stirring occasionally. Drain noodles, set aside.

2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add beef, ginger, and garlic; cook and stir for 2 to 3 minutes or until beef has reached desired doneness. Carefully stir beef broth and soy sauce into skillet. Bring to boiling; reduce heat.

3. Add spinach, carrot, cilantro, and cooked noodles, to skillet; stir to combine. Heat through.

Serves 4

Per Serving: 381 cal, 17g fat, 34mg chol, 2g fiber, 30g carbs

Points per Serving: 9

Menu for Hope 6: Top Chef/Iron Chef

Top Chef/Iron Chef
Are you or someone you know addicted to Top Chef and Iron Chef America? If so, this prize package is just for you:

Season your way to good taste with Diamond Crystal® kosher, coarse and fine sea salt and put to use that iconic salt cellar you've seen Alton Brown using on Good Eats. Use a $25 CHEFS gift certificate to purchase anything else you might need, then cook like the chefs with signed copies of Michael Symon's Live to Cook and Top Chef: The Quickfire Cookbook (signed by chefs Jen Biesty, Jamie Lauren and Ryan Scott ). You'll also get a copy of Good Eats: The Early Years, Top Chef: The Cookbook and Top Chef Quickfire Challenge Game to keep you busy until next season.

WHY IS SALT SO IMPORTANT?
Perhaps you've noticed a lack of salt or too much salt is often a crucial element in the judging of chefs on Top Chef and Iron Chef America. Chefs like Alton Brown and Michael Symon know that to bring out the true flavor of food, you have to know how to use that simple, but key ingredient – salt. Endorsed by the American Culinary Federation, Diamond Crystal® kosher salt is a favorite of professional and home chefs alike. Its distinct pyramid- and multifaceted-shaped crystals allow for controlled seasoning, provide excellent skickability and give food a natural burst of flavor. Diamond Crystal® sea salt is an all-natural sea salt from the shores of the Pacific available in coarse and fine varieties.

To learn more about cooking with salt, visit Salt 101, an interactive experience where Alton Brown shares culinary wisdom and practical tips.
Note: Alton Brown uses his fingers to pinch the salt, not the spoon that comes with the salt server. You should do the same.

TELL ME AGAIN, WHAT'S IN THE PRIZE PACKAGE?
Diamond Crystal® kosher, coarse and fine sea salt
Alton Brown salt cellar
$25 CHEFS gift certificate
Signed copy of Michael Symon's Live to Cook
Top Chef: The Quickfire Cookbook, signed by chefs Jen Biesty, Jamie Lauren and Ryan Scott
Good Eats: The Early Years
Top Chef: The Cookbook
Top Chef Quickfire Challenge Game

HOW CAN I WIN?
This prize package, worth more than $200, is available to anyone with a United States shipping address. The prize code is UW21.

To bid on this prize package, UW21 or any of the items offered by foodies around the world, here is what you need to do:

1. If you don't want this prize, go to Menu for Hope at Chez Pim or Gluten Free Girl to find more prizes.

2. Once you know the code for the prize you'd like, go to the donation site at Firstgiving and make a donation.

3. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item; please use the bid item code.

Each $10 you donate will give you one ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 -- 2xEU01, 3xEU02. Remember! The prize code for the Top Chef/Iron Chef prize is UW21.

4. If your company matches your charity donation, please check the box and fill in the information so we can claim the corporate match.

5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

6. The raffle will continue until December 25th. Winners will be announced in January.

WHAT IS MENU FOR HOPE ANYWAY?
Menu for Hope is an annual fundraiser for the UN World Food Programme. Each December, food bloggers from all over the world join the campaign by offering a delectable array of food-related prizes for the Menu for Hope raffle. Anyone – and that means you too - can buy raffle tickets to bid on these prizes. For every $10 donated, you earn one virtual raffle ticket to bid on a prize of their choice. At the end of the two-week campaign, the raffle tickets are drawn and the results announced on Chez Pim.

THANKS!
My sincere thanks to Chronicle Books, Clarkson Potter and Diamond Crystal® .