Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, June 1, 2011

June 4 - National Cognac Day

June 4th marks National Cognac Day and what better way to celebrate than with CAMUS Cognac – the world’s 5th largest Cognac brand and available for the first time in the U.S.!

CAMUS is the last independent Cognac house that has been entirely family-owned since its beginning in 1863. Today the House is managed by 40-year-old President and General Manager Cyril Camus, who follows his forefathers’ philosophy of quality, tradition, and innovation.  The worldwide popularity of CAMUS, which is sold in over 140 countries and on-board 50 international airlines, has led to the launch of the Elegance Range (VS, VSOP and XO) as well as the Borderies XO, a CAMUS exclusive, nationwide.

Celebrate National Cognac Day this year with the anticipated CAMUS Cognac, one of the world’s most popular Cognacs and certainly worth the wait!  

CAMUS Cosmos
1 1/2 oz CAMUS VS ELEGANCE
3/4 oz Cointreau
3/4 oz Cranberry juice
1/4 oz Lime

Shake and strain into a cocktail glass.

The Elegant CAMUS Sling
1 1/2oz CAMUS VSOP ELEGANCE
3/4 oz Punta Mes Vermouth
1/4 oz simple syrup
3/4 oz Lemon juice
Cremant d’ Alsace

Shake all except club or champagne. Strain into a martini glass. Top with Cremant d’Alsace.


All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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Friday, May 27, 2011

Book Review - A Tuscan-American Kitchen

About the Book
Featuring the foods and customs of two families whose roots are planted in the Tuscan hills, this comprehensive presentation of the cuisine of Northern Italy includes nearly three hundred kitchen-tested recipes. Covering every aspect of the Tuscan kitchen from appetizers through dessert, the recipes feature breads; fish and game dishes; meat, lamb, and veal offerings; omelets; pastas (from stuffed varieties to polenta); poultry; rice; salads; snacks; sauces; soups; and vegetables. An entire chapter focusing on pork preparations includes some of the books showcase recipes, such as porchetta, and outstanding salami, prosciutto, and blood pudding.
 
Far beyond simple recipes, the book includes an examination of the differences in regional cooking in Italy and how these differences have been adapted in America. Using Tuscan proverbs and traditions as a base, the authors delve deep into Tuscan holidays and the people’s relationship to their land and the climate. Five essays accompanying the recipes further illuminate the routines and rituals throughout the Tuscan year, immigrant stories, how to shop Italian, and country-style cooking. Useful illustrations, ranging from step-by-step instructions for stuffing an artichoke and making cannelloni to making homemade wine and identifying dozens of different types of pasta, add a further dimension of experience to the volume.
 
About the Authors
A third-generation Italian American, Cassandra Vivian is a retired historian, columnist, public relations consultant, entrepreneur, and English instructor. The author of nearly twenty books, Vivian has received awards from the Pennsylvania Council on the Arts, the NAACP, the Pennsylvania House of Representatives, and Outstanding Young Women of America. She lives in Mt. Pleasant, Pennsylvania.
 
Vivian Pelini Sansone is the daughter of Italian immigrants. Her mother instilled in her a love of cooking, and Sansone has always enjoyed perfecting new recipes and old standbys, much to the joy of her family. Now retired, she worked for Bell Telephone Company for more than thirty years. She lives in New Castle, Pennsylvania.

My Take on the BookThis book was first published in 1993 under the name of IMMIGRANTS KITCHEN: ITALIAN

The authors made changes. They updated the ingredients and methods. A distinction has been made between Tuscan cooking and cooking in other Italian regions.

The introduction written was helpful in understanding the various regions of Italy and the different cultures in methods and foods used in cooking.

The authors wrote a detailed history of their family. You will find it not only interesting but maybe your ancestors had similar stories to tell.

My grandparents were immigrants from Sicily, Italy. I have heard stories about the family get togethers, food cooked and customs.

This book was a look back into a time in the authors' past and made me eager to try the recipes. They are recipes that are still alive not only in American but in Tuscany too.

Here are a few of the recipes I used:

The first one I made was the Boiled Potato with Parsley Salad. Variations to the recipe included adding garlic, fresh vegetables like tomato,  cucumber, peppers, beans or olives. I made the salad for our family church picnic. The bowl was empty when I left. I loved the vinegar and oil dressing on the salad. It added to the freshness of the vegetables I used.

The second recipe I  was the polenta. I made the polenta and let it harden in a rectangular pan in the refrigerator overnight. I made the meat sauce in the book which I used the next day on the warmed up polenta which had been cut  into rectangles. This was another delicious combination and a nice change from pasta and meat sauce.

The recipe choices range from appetizers through vegetables ( in alphabetical order). You will not be disappointed in this story book and cook book. The ingredients can be easily found in your grocery store. All you need to do is add your time and your love!

BUON APPETITO!!!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions. ------------------------------------------------------------------------------------------- New to the Divadom or to Dad of Divas Reviews? Please Subscribe to my RSS Feed! Subscribe in a reader Questions?Drop me a line at dadofdivas@gmail.com

Wednesday, May 4, 2011

NEW CALIFORNIA STRAWBERRY RECIPE E-COOKBOOK NOW AVAILABLE

With the new fascination on the timeless art of home cooking and nutrition, the California Strawberry Commission today announced the availability of a new cookbook full of chef-created, mouth-watering strawberry recipes. Available in print and e-book formats, “Strawberry Recipes for Everyday” is filled with creative ways to serve one of the most popular fruits in the world.

“It’s evident that people everywhere are rediscovering the joy of cooking in their homes for family and friends,” said Carolyn O’Donnell, communications director at the California Strawberry Commission. “We’re delighted to offer people a variety of ways to access strawberry recipes, including a traditional-style cookbook, online on our website and social media sites, mobile apps, and for the first time, e-publications for devices such as the iPad, the Nook and more.”

With recipes ranging from Strawberry and Goat Cheese Pizza and Macadamia-Crusted Halibut with Grilled Strawberry and Mint Relish, to Strawberry Smoothies and Strawberry Shortcake Sliders, the cookbook delivers creative ways to serve the luscious superfruit. Readers will also get tips on storing strawberries, nutrition information and more.

Availability and Pricing
“Strawberry Recipes for Everyday” is available in digital and print formats in the following places:
  • EPUB for Amazon Kindle at Amazon for $7.99 at http://amzn.to/gID2rs
  • EPUB for Nook at Barnes & Noble for $7.99 - http://bit.ly/eDwBbC
  • EPUB for Nook, iPad, Sony, Kobo and additional eReaders through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
  • PDF available through the FastPencil Marketplace for $7.99 - http://bit.ly/eSE1Vs
  • 92 page, 8x10 Paperback at FastPencil Marketplace for $16.99 - http://bit.ly/mRhcvp
  • EPUB for iPhone, iPad and iPod touch at Apple’s iBookstore for $7.99 – Available soon!

Royalties from book sales go to the California Strawberry Scholarship Program that has already awarded students of California strawberry harvest workers more than $1 million for college education.

Book Giveaway through May:
•       Starting today, the California Strawberry Commission is conducting the “Cookbook- a- Day-through-May-Giveaway” for its Facebook and Twitter communities. Contest details can be found by visiting: http://bit.ly/gP6KF9

Connect with California Strawberries
•       Visit the California strawberries page on Facebook – www.facebook.com/castrawberries
•       Follow us on Twitter – www.twitter.com/castrawberries
•       More about California strawberries – www.californiastrawberries.com

About the California Strawberry Commission
The California Strawberry Commission is a state government agency representing an industry of 600 growers, shippers and processors of California strawberries. With a focus on food safety education, Commission strategies also include production and nutrition research, trade relations, public policy and marketing communications.
 


All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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Tuesday, April 19, 2011

It's Grilling Time! Stepping Up For a Challenge...

I was recently challenged to go to Sams Club and shop for supplies to grill something amazing in preparation for Easter. Yes, I said Easter, and yes you can grill your meal on Easter. You don't have to simply use your oven! Anyway, I scoured my books and recipes and found an amazing looking pork tenderloin recipe that I knew would be perfect. The one that I found was called: Disappearing Tenderloin. Yes, this name sounded very promising, as with having two little divas with tastes that vary, I wanted something that would disappear from their plates. The recipe was found in the [amazon_link id="0811831973" target="_blank" ]Big Weber's Grilling Cookbook [/amazon_link]-a cookbook I highly recommend!


The recipe include the following:

CookingHeat Instruction - Cook With Indirect Heat on Medium

FOR THE MARINADE:
1/3 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon minced garlic
2 pork tenderloin, about 1 pound each

FOR THE RUB:
2 teaspoons chili powder
1 teaspoon cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic

FOR THE PICO DE GALLO:
2 cups finely chopped ripe tomatoes
1 cup finely diced red onions
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons minced serrano chiles, including seeds
1 teaspoon kosher salt

Extra-virgin olive oil

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Trim any excess fat and silver skin from the tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.

Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.

From [amazon_link id="0811831973" target="_blank" ]Weber’s Big Book of Grilling[/amazon_link]. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Back to my experience, this was a multi-step recipe and I am more of a one step kind-of-guy, but I tell you this was fun. I did document my experience at my local Sams Club below and I hope you will go and check it out.


More check-ins at Sams Club
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I have to say that I was amazed at the variety that Sams Club provides its members. It had been a little bit of time since the last time I was at my local Sams Club, and in going this past week I was happy to find that the idea of providing bulk amounts for reasonable prices has continued in earnest.

I was happy to find some very good deals for people preparing for Easter including:
  • Kingsford® Original Charcoal ($16.68) – Lights easier and burns longer with Sure Fire Grooves®. Ready in about 15 mins
  • KC Masterpiece® Barbeque Sauce ($5.98 for two)
  • Greek Orzo Pasta ($4.38 per pound) – Made fresh daily
  • Delmonte® Corn ($5.58 for 8) – Perfect side dish
  • 3-Gallon Beverage Dispenser with Removable Ice Core and Infuser ($19.88) – Ice core is great for keeping beverage cool while infuser can be used for adding flavor
  • Easter Lilly ($16.88) –Traditional Easter plant with fragrant white trumpet flowers
  • Porcelain Platter and Oval Bowls Set ($19.98) – Beautiful for entertaining, yet durable for everyday use
There were a ton of other great deals (some of which I used myself). What I am getting at here is that if you are not a member of Sams Club, or you haven't been there for a while, you should go and check it out as you may be pleasantly surprised, like I was, at the breadth and depth of what they have to offer customers!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.
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Sunday, April 17, 2011

Book Review - Polish Classic Recipes

About the Book
Hospitality and hearty food are the hallmarks of the Polish dining experience. This classic and concise cookbook features dozens of favorite Polish dishes showcasing a variety of flavors, preparation techniques, and ingredient selections. With titles given in both Polish and English, recipes range from cucumber salad and beet soup to pork cutlets and potato pancakes. A chapter devoted to pierogi presents the dumplings with an assortment of fillings, and the final chapter of sweets tops off any meal in true Polish fashion. Like all the books in Pelican's Classic Recipe Series, the entries in this collection were carefully selected to provide a cross section of memorable and authentic dishes. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes--Hunter's Stew and Barszcz--alongside simple comfort food and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka.

Designed for the modern kitchen yet retaining traditional roots, each heritage recipe has been tested to perfection. Accompanied by notes on Polish holiday customs, history, and menu pairing suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation.

About the Author

Laura and Peter Zeranski are a husband-and-wife team who have been cooking and eating classic Polish food together for decades. Peter Zeranski was born in Europe to Polish parents. He is a retired marketing professional. His family's love for Polish cuisine and traditions is showcased in The Art of Polish Cooking, the critically acclaimed cookbook his mother Alina Zeranska wrote in 1968. Laura Zeranski learned to cook Polish dishes from her mother-in-law and began preparing Sunday family dinners and special holiday celebratory meals. Laura is a retired health records administrator who has consulted with clients throughout the United States, Canada, New Zealand, and Australia. The couple resides in Alexandria, Virginia.

My Take on the Book
My wife is half polish and she enjoys sharing her family's culture and food with our family as she can. One of our favorite family meals are pierogi's. When I was asked to check out this book I knew that she would be excited to try out some of the recipes. When she went through the book I was not disappointed. Her eyes lit up and she was immediately drawn to some of the recipes she remembered her Grandmother making. She was very excited to see Angel Wing Crisps as they were one of her favorite memories of her Grandmother growing up. She immediately wanted to try them out, and let me tell you... though they are not healthy, they are delicious.

So if you are polish, or simply love polish food, this book has a great variety of traditional recipes that are easy to make and delicious, check this book out today!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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New to the Divadom or to Dad of Divas Reviews?
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