My Own Worst Enemy – and there is a recipe

Posted on by RedFlair14

I am baking…again. At this point I am not sure why I do it. It makes me a little crazy. It all started as a small thank you for John’s co-workers and has grown from there. It takes me literally HOURS across several days to get it all accomplished. I make tons of dough and freeze it. I make even more dough and refrigerate it (mostly slice and bake cookies). Then of course there is the ACTUAL baking and assembling of the platters. This year I am making 15 platters with 16 varieties of cookies for neighbors, friends and John’s coworkers.

Why do I do it? I am not sure any more. When I was young Mom used to make the ever popular “thumbprint” cookies and we all chipped in and loved it. Then of course there were the “candy cane” cookies (twisted ropes of 2 colored dough that look like candy canes when baked that are a pain in the ass to make) and a few others. We all ate them. It was fun. Now in my house I bake and no one is allowed to eat any of them, unless they break and then they can be eaten for quality control.

Why do I do it if it makes me so crazy? I start out saying, “Oh, it won’t be so bad.” “I can get it done quickly this year.” “It’ll be fun, Jack will be home and he can help.” Then I start looking thru my numerous books for “easy” recipes. The ones that will revolutionize the baking process, saving me time and frustration. Before you know it, I have added three new varieties to the ones I was already planning on making. Most people only bake one or two types and that’s it. By the time the actual baking starts I am frazzled and wondering, “What the hell was I thinking?” And if I get invited to a cookie exchange I make even more (Moment of Truth – I almost NEVER bring cookies HOME from the exchange)! The question remains, “Why do I do this to myself?” And another question, “Do Hispanic families that make their holiday tamales feel the same way?”

I COULD say that I do it because it brings a lot of joy to me. I could say that I love to see the looks on people’s faces when they see my handiwork. I could say that I am the best baker in the world and that my cookies are the best ever (choke, cough…). The real reason I do it is because other people look forward to it. People start talking to me about the cookies as soon as the weather starts to change to cooler temps. I know I look forward to the home made tamales that magically appear in my freezer from John’s co-workers, so I can only hope they are as excited about the cookies that I bring in.

To make matters worse, or more challenging, depending on how you look at it, I am also in the crunch time of planning our 25th wedding anniversary party (I was a child bride) for 100 of our dearest friends. Including goodies bags, thank you gifts, charter buses, and a gazillion other little details. Thank goodness for friends & family who take direction well and want to chip in!

So here I am, hair in a chef’s skull cap, in my pajamas, dipping cookies into chocolate and nuts and getting ready to bake the premade dough I have prepped. Tomorrow will be assembly and deliveries Thursday and Friday. I know everyone will enjoy them – everything tastes better when someone else makes it. But next year, maybe I will have lunch catered for John’s office and everyone will get See’s Candy instead? Nah…not gonna happen.

This week’s Food Memories involve baking, The Vertical Epic Dinner at Aces & Ales, volunteering for Three Square with KXTE, cooking for my college student and finding a decent pizza (and no, they won’t deliver to my house…)

These pics are from the Vertical Epic Dinner

Until next time – go out and make your OWN Food Memories. Happy Holidays – no posting next week unless I get really ambitious. Enjoy the time with your families and friends.

Enjoy this chocolatey goodness – it’s a bar cookie, so it’s easy!

Triple Chocolate Brownie Cookie Bars

2-1/4 C All purpose flour
¼ C Dutch process cocoa
1 tsp baking soda
1 tsp salt

1 C + 2 T unsalted butter at room temp
1 C packed brown sugar
½ C granulated sugar
½ cup melted bittersweet chocolate
1 tsp vanilla extract
2 large eggs

2 C chocolate chips (semi-sweet, bittersweet or white)

Preheat oven to 350

Combine dry ingredients, whisk together and set aside.

On medium high speed, cream butter with the sugars until light and fluffy; add all remaining ingredients, in order, except the chocolate chips. Reduce speed on mixer and add flour mixture JUST until combined. Add chips.

Spread batter evenly into a bar pan or sheet cake pan (about 15 x 8 inches). Bake about 22 minutes until set.

Cool completely and cut into bars.

This is the mixer that makes my life a whole lot easier!
Makes about 36, depending on how you cut it.

I Knew You Were Coming…

Posted on by RedFlair14

I am taking a break from cookie making to finish this post. Just so you know, I always thought Martha Stewart’s Cookies Book was the best volume for baking. I have a new favorite! The King Arthur Cookie Companion is now my new best friend! For YEARS I have been making checkerboard cookies the way Martha said, rolling and slicing strips of dough. Measuring and stacking to make sure they came out correctly. It always put my OCD on edge. King Arthur has a much simpler method complete with pics that has literally revolutionized the way I feel about the dreaded checkerboards! It’s so much easier that I am making MORE batches of them!

In approximately 2 weeks I will have almost 50 out of town guests arriving to help John and I celebrate our 25th Wedding Anniversary. Because I try to be a good hostess, I want everyone to feel welcome and I want to spend as much time as possible with everyone. But what do I do with/for them when we can’t be together? Yes, I know Vegas is easy enough to find things to do on your own without a tour guide, but what SHOULD every visitor see/do if they only have a few days or maybe have never been here before? Does anyone know how interesting our “Old Vegas” downtown (which is really uptown) has become? Well, I’ve got it covered…I hope.

Google Maps is for more than looking at your house (or a friend’s) from the sky! You can make your OWN map of the things to see and do in any area. So that’s what I did! Because most of my guests are staying in the downtown area, I created a little map to point out what they should see and do while in the downtown area. Here is a partial list of things on the Strip they should check out:
• See the Fountains at the Bellagio – dancing waters to LOUD music – it’s free
• The Conservatory at the Bellagio always has a gorgeous seasonal display – free
• Check out the HUGE chandelier at the Cosmopolitan and have a cocktail at one of the bars surrounding and within it
• Yes, the volcano at the Mirage still operates! Free
• Wander the casinos and malls and check out the decorations – they are really stunning!
• Play the slots!
• See a Cirque du Soleil show – we only have about a half dozen to choose from
• Go Ice Skating at the Marquee Pool at the Cosmopolitan or the fake ice rink at the Venetian
• Madame Toussaud’s Wax Museum at the Venetian – kinda corny, but fun
• Ride the roller coaster at New York, New York
• Ride the Big Shot at the Stratosphere
• There is plenty of shopping
• If you MUST eat at a buffet go to The Wicked Spoon at the Cosmopolitan
• Have Happy Hour Oysters at PJ Clarke’s at The Forum Shops
• And for goodness sake – eat something you have never tried before! Some of the best dining in the country is at your feet!

I am really looking forward to this particular Holiday Season. This will be the first time in 25 years that I am surrounded by most of my friends and family. If you are coming to visit, YIPPEE! If you couldn’t make that happen, you will be missed.

Food Memories this week include the first of the Holiday Parties at my home and Friends Sam & Jim’s home, fast food on the run (don’t judge) and working with Three Square on their FaVE program to teach kids about Fruits and Veggies (I learned about Passion Fruit this week!).

NO time for pics this week…Yeah, I know…I’m a slacker!

Until next week, go out and make your OWN Food Memories!

It’s the Most Wonderful Time of the Year!

Posted on by RedFlair14

Well…not for everyone. We all feel a little overwhelmed by the holidays. The expectations are high and oftentimes the hype doesn’t live up to the reality. I know people try to plan the “perfect dinner” and there is always something that goes wrong. The gravy is lumpy, Aunt Martha gets drunk, Uncle Seymour starts a fight, etc. I need to remember that! I am a little bit of a control freak – yes I admit it publicly – not about everything mind you. Rest assured if you put me in charge of something YOU ARE PUTTING ME IN CHARGE. I frequently make myself crazy with my attempts to “herd cats” and create perfect events. Guess what? It never is (or will be) perfect and it still manages to be a good time, every time.

To help take some of the stress off you this holiday season I have created a great list for you of what to buy the foodies on your list. Here are a couple of things to remember when shopping:
• We don’t like “Uni-taksers” – things that only do one job – unless they are super cool
• We are called foodies because we like to cook AND eat – gifts of food are good choices
• Always provide a gift receipt just in case we already have what you graciously gave
• Don’t buy a woman anything with an electrical cord attached unless she ASKED for it as a holiday gift.
• If it requires batteries or fuel, be sure to get that too! We’ll want to use it/play with it right away!

Keeping those tips in mind, here are a few great ideas for Holiday Gift Giving for the Foodies on your list:
• Cuisinart Smart Stick Hand Blender – great value for the dollar. I really like this one because the stainless steel head is detachable and can go in the dishwasher (no accidental cross contamination due to improperly cleaned blades). Bonus! It comes in fun colors – mine is lemon yellow.

• Fantastic Charcuterie – look for something locally made if possible. If not, then try any of the myriad of online purveyors. I like Boccalone and Aux Delices des Bois.
• Gift Certificates to locally owned restaurants.
• Organic produce baskets – check with local farmers for the best selection
• Homemade preserves, jams, chutneys, etc. These were some of my fave gifts last year!
• Professional weight baking pans – they DO make a difference

• Grow your own mushroom garden from Back to the Roots – perfect for Foodies of all ages.

• Origin specific food baskets – choose all Spanish, Italian or French food items. Try Fab.com for a good selection.
• A butane torch – get it from the hardware store! It’s cheaper, tougher and will last a lot longer than the foo-foo ones from the kitchen stores. This one is $27 and the one in the kitchen store is $40

• A great, easy to use wine opener – I love the one from The Pampered Chef – it’s so simple a novice can look like a pro!

Happy Shopping!

This week’s Food Memories are a great breakfast with friend Cheryl B at eat downtown – the Shrimp & Grits were really good, burgers and beer with Texas friends Ronnie & Sherry, and pre-shopping Pho with Lynn.

Until next week, go out and make your OWN Food Memories!

Traditionally…

Posted on by RedFlair14

This year marked the 25th Anniversary of the “Island of Lost Toys” Thanksgiving. It is something we have done for years. It started when we lived in Spain. Most of us could not afford to fly to The States for Thanksgiving, so we invited all the “Dorm Rats” to our house (we did it for Xmas too – but have stopped that). We had no dining room table and the world’s smallest oven (Moment of Truth – to roast the turkey we had to wrap the entire thing in foil and shove it into the oven DIAGONALLY and rotate it every half hour). People came and sat on the floor, the couch, any place that was available and we had a BLAST. Now of course with John having retired from military service, we don’t have the “Dorm Rats”, but we do have friends in Vegas who have no family here (Or don’t want to spend the whole day with their family for whatever reason) and we all come together to enjoy food and spirits.

In all of my married years I have never had Thanksgiving with my Mom. I have had five Thanksgiving holidays with my Dad. We lived closer to one another and he and Nettie drove to be with me and my family. I have only had one Thanksgiving with any of my siblings. Our military life required that we live where John’s assignment was and we simply could not afford to fly all over the place on the busiest travel weekend of the year. So we have always done our own thing and made meals with our “chosen family” of dear friends.

That ONE tradition of joining together with friends continues

During a phone call with Friend John M, he said, “I thought we weren’t going to make it this year. I hate to break with tradition, so I am glad plans changed.” It never occurred to me that Thanksgiving with the Morrises was a TRADITION until he said that. It was just a meal we had with friends. I think this was the 8th Thanksgiving we have spent with the Morrises! That ONE tradition of joining together with friends continues, but components of the menu change every year and the people have changed throughout the years. We now fry our turkeys (yes plural). I make Southern dishes because I like them better than Yankee dishes (don’t judge) and this year will be the first year that I actually have a dining room table. Now that we are permanently in one place our guest list includes The Usual Suspects and new people as we meet them. It’s an eclectic mix of artists, teachers, military members, health care professionals, cooks and non cooks.

I just read an article in Bon Appetit about traditions. The writer says his mom didn’t have traditions that she passed down to her family and that he and his gal are making their own traditions. John and I have done that too. While both of our Moms handed down traditions, we thought it was important to keep some of those and toss others out and make our own as we went along (like dinner at home for Valentine’s Day, dinner out for Xmas, shopping on our Anniversary and eating Chinese food for lunch on Boxing Day).

If the people, food and setting aren’t the same from year to year, can it really be called a “tradition”? I think so. What makes it a tradition is the communal meal, regardless of who is there and what is being served. It is a family gathering of sorts, but instead of blood relatives, it is the family we have chosen to be part of our lives. Would I like a “traditional” Thanksgiving dinner with all the family? Sure! But let’s face it, that’s probably never going to happen. In the meantime I will continue with the TRADITIONS we have created.

Holly, Anna, Laurie

Bells

The laden table

Small Business Saturday Bazaar at the El Cortez

Food Memories this week include dinner and drinks with friends all day long on Thanksgiving, Black Friday Mexican food with assorted Moonens (so glad I got to meet them), Small Biz Saturday dining and shopping with my two guys, leftovers and Turkey Tetrazzini for my favorite college student.

The famous Tetrazzini…

Until next week, go out and make your OWN Food Memories!

Setting the Table

Posted on by RedFlair14

As a waitress I set countless tables. I learned a lot about the “proper” way to do it and I always know which plate is MY bread plate and which glass is MY water glass a tightly set table (see below for a hint). I learned that the tip of your thumb makes a great measure mark on the edge of the table to make sure the flatware is all aligned. Like niece Erica, I know several ways to fold napkins. I CAN set a gorgeous table, but I only make the effort on Valentine’s Day.

My friend Sam is THE consummate host. She loves to have people over and gets all worked up about it. Frequently she has to “Go to the Bunker” to pull out dishes, glassware or specific serving pieces. She sets the table days in advance and tweaks it right up until the day of the event. For Holiday meals she sets up buffet tables in a long line and pulls out all the stops. And while I admire her table and all of its loveliness and majesty, that just isn’t my style. Even after all the “official functions” I have attended and all the swank dinners in a bazillion restaurants, I still feel a little awkward when I sit down at an ornately set table. And if I feel awkward, I am sure my guests will too. I’d rather everyone be relaxed for the Holiday so I opt for a buffet.

This is the PRE-set. All the dishes laid out to make sure I have enough space on the table and enough vessels and serve ware.

Now don’t assume because I opt for a buffet style meal that anything is half assed! It’s casual, but not sloppy. I set the buffet table up several days in advance with all of the serving dishes – most are stoneware casseroles – with little sticky notes so I can look and make sure I have a vessel for each dish and room enough on the table to hold it all. I wrap the flatware in linen napkins and set them in a trifle bowl for service and the bar is self serve. If you are really nice and it is your first time with us, John will even go to the garage and pour you a home brew off the taps out there. If you are a regular, he hands you the glass so you can get your own. Relaxed, casual and unstuffy – that’s my style. And this is the first year with an actual dining room table!

Because Thanksgiving has all kinds of Food Memories associated with it for many people, if you want a job, all you have to do is ask, and I will give you one. Anything except making the gravy as Friend John M learned early on. This year, Friend Laurie is helping assemble the antipasto, John M is doing the mashed potatoes, and everyone who wants to help will be given a job as soon as they ask. I am like a general in the kitchen as Chef Beni learned last year.

The most important things for my table setting are the people around it. Believe it or not, the food is incidental. My Holiday meal wouldn’t be complete without my only child in attendance and I know I have a limited number of years for that. He will move out, get married and make his own Thanksgiving and maybe I’ll be invited. A perfectly set table for me is one where people are laughing and smiling, joking and making yummy sounds, enjoying each other and coming together to give thanks! And there is always room for a few more.

I wish you all a fantastic Holiday meal full of friends, laughter and yummy sounds, whether your table is big or small, fancy or not, I am sure it will be amazing.

Here’s a hint so you never go wrong: using both of your hands, make the “OK” signal (Moment of Truth – the “OK” signal also means asshole in American Sign Language when positioned properly). Turn both hands so you can see the table thru the “O” and your pinkies are resting on the table, then bring your other three fingers together in a straight line. Your left should look like a lower case “B” and the right should look like a lower case “D”. “B” for bread, “D” for drink.

This past week’s Food Memories include wonderful sushi at Blue Ribbon Sushi, Dinner with my Dad at Culinary Dropout and the release of the Beaujolais Nouveau!

Until next week, go out and make your OWN Food Memories!

The Intentional Tourist

Posted on by RedFlair14

When we go on vacation each of us makes an itinerary. Some people have very detailed ones, while others have loosely scheduled events or a list of things to do or places to see. John and I learned years ago that I am more of a “fly by the seat of my pants” kind of tourist and he needs a day by day itinerary. When we go on vacation, once the destination is chosen, I will give him a list of things/places I’d like to experience, and he takes care of the rest. It works out great for us. He feels like he is in control and I feel like I am going with the flow.

When you live in a tourist city, like Vegas, San Francisco, New York, New Orleans, what do you do? Do you ever really take time to be a tourist in your own city, or do you eschew all of that unless friends or family come into town? Have you ever acted like a tourist in your own city for more than an afternoon? When Jack was younger, if he had the day off from school, he and I would go play tourist in Vegas for the day. See the Lions at MGM (gone now), drink all the different Coke products from around the world (gone now), visit the Bellagio and check out the conservatory’s seasonal floral display, and all the other free and cheap things we could fit into one day. But until recently I have never had the opportunity to really play tourist in my own town.

A couple of weeks ago, John’s pro org came to town for their fall conference. Because he is the President, he was required to be on premises for the whole thing and consequently we had a suite for the duration. We stayed at Caesar’s Palace, and while we didn’t have the Hangover Suite, the one we had was pretty sweet (no pun intended). We “moved in” and as he did all the official stuff he HAD to do, I took a more relaxed approach and walked my city’s main thoroughfare at odd times, acted like a tourist and showed a friend a good time. They also gave us access to the Diamond Level stuff, including free snacks (they sucked, except for the cheese straws) and cocktails in the Diamond Lounge, which I was happy to take advantage of as often as possible. In the evenings we had scheduled events to attend together, but the days were mine to enjoy as I wished, so enjoy them I did.

Did you know walking on The Strip early in the morning in search of breakfast is really nice? There is almost no one around; no crowds and the city looks freshly scrubbed (except for the call service flyers on the ground). I had always believed my favorite time on the strip was dusk when it is dark enough to enjoy all the neon, but light enough to see everything else. I think I have a new favorite – early morning (before 10 a.m.).

I also learned that finding a simple, cheap breakfast (Moment of Truth – breakfast is EASY – it should be cheap) in the heart of The Strip is damn near impossible, but I did eat a few good things and I had some tasty Bloody Marys (love the one at Michel Richard’s Central and the one at Serendipity). While the choices for lunch are vast and impressive, I found while acting as a tourist I didn’t really want lunch, I was more content to wait for happy hour or dinner time. Because neither Friend Dena nor I gamble much, we relegated ourselves to shopping, drinking, chatting and eating. Days consisted of looking for shoes and snacking our way up the strip.

Here’s a partial list of tasty things I ate and drank:
• The Bloody Marys mentioned above
• Gougeres or Cheese Puffs at Michel Richard Central
• Excellent Cask Beer & good charcuterie (Sierra Nevada Torpedo) at Public House
• Creamy, delicious oysters at PJ Clarke’s during Happy Hour (great deal!)
• A fried poached egg (yes, really) on a nontraditional Benedict at Serendipity
• Delicious sushi at Sushi Roku with friends – I think the camaraderie at the table made the meal even more enjoyable!

I encourage you to make a tourist out of yourself in YOUR city, however humble, and check out what visitors see.

Food memories this past week consist of a fun Election Night Soup Buffet with friends, and plenty of fresh fruits and veggies (trying to lose some tonnage).

Ricotta Donuts at Public House

Truth on a beer glass

Dena & I at PJ Clarke’s

Those lovely oysters mentioned above

Until next time, go out and make your OWN Food Memories.

Election Day and FOOD!

Posted on by RedFlair14

I promise to almost NEVER get political in my food blog, but this is an important day.

Your vote today could have a massive impact on Farm Bills, the SNAP Program (formerly Food Stamps), free and reduced priced lunches for kids and so much food for many in need. Make sure you get out and ROCK THE VOTE!

President Barack Obama brewed beer in the White House. He brewed two types using the honey from the White House Apiary. One is called White House Honey Porter and hubby John lovingly recreated it (thanks to the Freedom of Information Act) for tonight. We have invited anyone who shows up with an “I VOTED” sticker to enjoy a pint on us. If you know where we live – come on over!

Also in preparation for this evening I have created a soup buffet to celebrate and recognize what makes us Americans a true melting pot. Here’s what’s on the menu:
• Curried Roasted Butternut Squash Soup – representing the Native Americans (squash) and our immigrant ancestors from the Far East.
• Potato Soup – representing my Irish ancestors and those who lived through the Potato Famine and emigrated here. (House smoked bacon on the side)
• Elk and Barley Soup – representing the hunters and trappers who fed their families in the quest for a New World. (Moment of Truth – I hope this one comes out tasty – I have never attempted it before).
• Cream of Mushroom Soup – just because it is my favorite.
• Grandma Nettie’s Chicken Salad – just because I needed to have something in reference to family.
There will be plenty for everyone and if you live in Vegas and know where we live, come on over or call for details. We’d love to have you.

Most importantly – let’s not forget our Suffragettes. They paved the way for me and several generations of women to be allowed to participate in the formation of our government. Don’t take their sacrifices for granted.

No pics this week, but enjoy this video from 70’s TV. A generation of Americans enjoyed and learned from these cartoons!

Food Memories this week include beer and oysters with Friend Dena, delicious gougeres at Central, and hanging out with friends over cocktails, beer and food during John’s Conference for his professional organization. Pics from these events will show next week.

Until next week, go out and make your OWN Food Memories! And don’t forget to vote!

Comfort – Tomato Soup

Posted on by LeAnne Notabartolo

It was my intention to write about my weekend in SoCal, but in light of Sandy and all the people I know affected, I thought I would change tactics. All my good thoughts to those of you affected by Sandy.

“Music hath charms to soothe a savage breast, to soften rocks, or bend a knotted oak.” William Congreve.

If that is true, what calms a quaking soul? When we are sick, afraid, nervous, depressed, or stressed, we often turn to “comfort food” because we are trying to calm ourselves in one fashion or another. When a situation has you locked in or hunkered down, what makes you feel safe? What constitutes “comfort” is different for everyone, but for me it depends on the emotions or situations. When I feel under the weather (no pun intended, re: Sandy), I want soup. If I am down in the dumps or stressed out, I want a carb load (can you say pasta?) which usually leads to a nap. Friend Dani turns to pot pies or scrambled eggs and tortillas. Friend Lynn wants grilled cheese and soup. Weekly Reader (thanks!) Clarica wants pot roast. I have never heard anyone say that a salad was comforting to them.

I have heard everything from mac & cheese, to pancakes to chocolate as a “comfort food”. But why is it that those foods actually COMFORT you? Is it the sense of well being from eating something hearty? Does it cause memories of Mom (or Grandma) to come flooding back? Is it the chemical euphoria from carb overload? Are all of your “comforts” high calorie? Things you don’t normally eat? Are these foods saved only for just such an occasion and only enjoyed when “needed”?

I want the warm cozy feeling

I can only speak for myself, but when I think of “comfort food” I want the warm cozy feeling I get when I am eating said food.  As if I have been hugged from the inside and I always want something warm, but Friend Lynn says when she is down in the dumps she wants ice cream. I think the one thing in common for all of these foods is a particular “mouth feel”. Smooth, creamy, succulent, etc. And almost all of them are RICH in one fashion or another.

I know you want to know how to make tomato soup, so here is an EASY recipe for my Cheater Tomato Basil Soup. It’s called “cheater” because you start with canned goods and it’s perfect for those weathering the storm.

Cheater Tomato Basil Soup

I have updated this recipe to include Vegan substitutions. They are listed in parentheses in green for those who choose plant based options.

1 stick of butter (1/4 C Olive Oil)
2 cloves garlic, crushed
2 cans – 28 oz each – crushed tomatoes
1 can – 46 oz vegetable juice (like V8)
2 Cups Chicken stock (vegetable stock)
3 Tbsp dried basil
1 Cup fresh Basil leaves cut chiffonade –divided
Heavy cream or ½ & ½ (Your favorite non-dairy milk substitute – coconut or oat milks work well here. Thickness is key here to create the right mouth feel.)
Parmesan Cheese and/or pesto for garnish (optional)

Special equipment needed: hand or stick blender. This is the one I use: Cuisinart Smart Stick

In a large heavy stockpot, melt butter over medium heat. Add garlic and cook until fragrant, stirring frequently. Do not let garlic brown, about 1 minute.

Add tomatoes, vegetable juice, dried basil and chicken stock. Heat to a slow boil and reduce heat to a simmer. Simmer for 30 minutes.

Using a hand blender, puree the soup until very smooth. It could take several minutes depending on the blender and the brand of tomatoes you used.

Stir in most of the chiffonade basil and reserve some for a garnish.

Immediately before serving, mix in the cream to desired consistency. Do not boil the soup or

Other comfort foods:

Mac & Cheese – or as Sister Nancy likes to call it, Crack & Cheese

Potato Leek Soup

I want to thank all of you for reading and SHARING this blog. Each week I am astounded at the ever growing readership and that is mostly thanks to all of you!

Next week, drinking my way through breweries is SoCal. Until next time, go out and make your OWN Food Memories.

Drink Around

Posted on by RedFlair14

This past week friend Al Mancini wrote a piece about the “dine around” culture here in Vegas. He interviewed me and quoted me for it. Needless to say I was flattered. Just as that hit the web, I realized we were getting ready to attend a similar but different kind of event. This one involved beer. Instead of DINING around, you DRINK around.

Twice a year, here in Vegas, Motley Brews hosts a beer drinkers’ heaven event. The spring event was in Tivoli Village and the fall event was at the Government Center and boy did we have a good time! The idea is to introduce beer lovers to new, hard to find, or up and coming breweries and/or beers. Of course there are perennial favorites mixed in along with the unknown. All told there were over 100 different beers and if you had VIP tix like we did, there was a selection of mead and a couple of distinctive beers available in the VIP tent.

All the food in the VIP tent was from Todd English and was basically good, but not outstanding. I think the biggest problem is that they sell too many VIP tix (they are only $10 more) so there is always a queue for anything in that area and the staff managing the food was unprepared for the onslaught. Still, I was glad it was there. You simply CANNOT enjoy that much beer with no food. Also on site were Haulin’ Balls (one of my faves – Moment of Truth – I managed to sneak in one of their lamb meatball sandwiches while John was gallivanting with friends) and a couple of other food vendors offering freshly fried potato curls, pretzels, BBQ, dogs and burgers for an additional fee. While I always enjoy this type of event, I think my snobbery got the best of me on Saturday. What exactly is the point of offering a VIP ticket and selling so many of them? We did receive early admission to the venue, we did have snacks, but to my point of view, there should have been fewer tickets sold at a higher dollar value. I hate to line up for ANYTHING, especially food and drinks, and because there were so many VIP’s I waited for everything in the VIP tent. Also, there were no goodie bags. Charge me more, give me a goodie bag and have me not wait in line…that would make me happy. But, if I had to be perfectly honest about it, the extra ten bucks was well spent. I’d still have been happier to pay more and have less people crowded into the VIP area, but that’s just me.

But let’s get back to the beer…when you arrive at these events you are given a little 3 oz. plastic cup that you take to the various stations and they partially fill it for you. At first you are thinking to yourself, “Gee, I am a grown ass woman, I need a bigger cup, or they need to fill this puppy up!” After several samples, you understand the small cup size and the partial fill. Like a wine tasting, there are rinsing stations to clean out your cup so as not to mingle flavors. That’s especially important when moving from a stout to an IPA or a cider.

New favorite that I tried that day? Crabbie’s Alcoholic Ginger Beer. Absolutely refreshing and I can’t wait to try it in a Moscow Mule! Ya hear that Ma? I should have it ready when you get here! Also loved Moylan’s Hopsickle Imperial IPA and I think I may have to visit their brewery restaurant if I can find Larkspur, CA – Thanks Tracy! I was so busy having a good time that I didn’t take too many pics…

Food Memories this week include John and Friend Dani getting into a little water fight while waiting to be seated at a sushi joint (I thought they would toss us out), working on a food map of the Fremont Street area, and dining on leftovers.

Until next week, go out and make your OWN Food Memories!

In Queso of Emergency, I Pray to Cheeses – Blue Cheese Walnut Spread

Posted on by RedFlair14

We are getting to the time of year where entertaining is a MUST and for some people it is a chore. Frankly, I enjoy it. Nothing, well almost nothing, makes me happier than having a group of my peeps hanging out at the house, eating, drinking, playing games or just chatting. And then of course there are the invitations you receive throughout the holiday season. As soon as you make or accept an invitation, the thought creeps into your head, “What will I make?” Don’t worry, Aunt LeAnne has an answer for you and it will only take a few minutes. Cheese!

Unless you are lactose intolerant or you are a vegan, chances are you like cheese. I have known only two people in my whole life that didn’t like cheese, and even then they liked melted mozzarella on pizza or a parmigiana dish. We have all been to parties where the host puts out a “cheese plate” and more often than not it is crappy little cubes or slices of yellow cheddar, white cheese and maybe some pepper Jack. But there is SOOO much more out there! There are literally hundreds of different kinds of cheese from all corners of the world. Nearly every culture has some sort of cheese. And you are in luck because October is American Cheese Month! (Meaning cheese made in America – not Kraft singles.)

For years, most Americans had only mass produced cheeses to choose from, but that is changing all over the country. You can find artisanal (small farms, small batches, crafted by hand) cheese in a myriad of shops in just about every city, and definitely in the country areas. Go to a large farmer’s market and if you are lucky you will find a good cheese monger hawking wares generally from their own farm. Here in the USA we can find cheese made from cow, goat, buffalo, or sheep milk, but there are also horse and camel cheeses (I have never had any of those to the best of my knowledge).

Here are some cheese facts and tips on serving:
• Nearly all cheeses taste better at room temp. When purchasing, ask the seller about the ideal serving temp.
• Blue cheeses (Bleu, Roquefort, etc.) really do have a live mold in them. Because of this, make sure you wrap them completely in waxed paper, or formaticum. The mold spores can and will spread onto anything they come in contact with. (Moment of Truth – I LOVE Bleu Cheese and I am allergic to mold so I have to take an antihistamine before I eat it.)
• Cheese is a living thing. Much like yogurt, it has active cultures and bacteria in it to help give it the special cheesy taste we all love. Make sure you don’t cut off its oxygen. Wrap it in waxed paper or formaticum and place it in a zip lock bag, partially sealed. This will keep it breathing AND prevent it from drying out. Because tape won’t stick to either type of paper, I use a rubber band to keep the paper closed.
• As much as some cheeses have strong odors, cheese, especially milder flavored ones, can also absorb other odors, so don’t store them with onions or anything strong smelling.
• Semi soft cheeses (like mozzarella and Monterey Jack) grate better when chilled. Hard cheeses (like Parm, Romano and Grana Padana) grate more easily when room temp.
• To create a nice offering, mix up the cheeses. Choose one soft (Brie, Camembert, Cambazola), one sharp cheese, one semi soft and a “variety” cheese (one with fruit or herbs in it or something completely different you have never had before). Of course the more people in attendance the more varieties you want to have on the board. Bring crackers, bread or crostini along and don’t forget fruit! Dried fruit and nuts are great with cheese as well as fresh apples, pears, grapes and some stone fruits. Also consider some low sugar fruit preserves – apricot, raspberry and plum are fab choices as long as they aren’t too sweet and the fruit flavors really shine thru.
• Never “cut the cheese” on a cheese board, let the guests do it themselves.
• Wine isn’t the only beverage that goes great with cheese; some beers are MADE for the pairing. Experiment on your own.
• When dining out, some places offer cheese plates. Be like the French and try it for dessert instead of that ice cream sundae. If you are lucky, you can find a place that offers locally made cheeses, or groups them by type of milk used. Have fun and be fearless!

Here are some great online resources to help you expand your love of cheese:
Cheese.com
I Love Cheese
American Cheese Society
American Cheese Month

And here is the recipe I promised. This should only take you about 20 minutes to put together, including the prepping of the fruit. It’s not fancy, but it tastes great and it is a nice change from the ever present Velveeta with tomatoes and green chiles.

Aunt LeAnne’s Bleu Cheese Spread

1 – 8oz brick cream cheese, softened to room temp
4 oz bleu cheese crumbles – choose the one you would like melted on a burger. For this recipe, the stronger the better in my opinion.
4 oz shredded mozzarella – about 1 cup
Freshly ground black pepper
½ – ¾ C coarsely chopped walnuts

Combine all ingredients except nuts. Mix well. Put into a 3 cup cocotte, casserole dish or ramekin. Bake in oven at 350 until cheese is melted and starts to bubble around edges about 10 minutes (or pop into the microwave for 4 minutes). In a small dry skillet or sauté pan, toast nuts JUST until fragrant and beginning to change color. Remove cheese from oven and top with the nuts.

Serve with sliced apples and/or pears. It’s fine with crackers, but best with fruit. Tip: to keep fruit from browning after being cut, dunk it in Sprite, 7-up or other citrus soda and pat dry with paper towels.

Cheese plate of locally produced cheeses at Pike brewing in Seattle

The display case at Beecher’s in Seattle

This week’s Food Memories are a lovely braised lamb dish that tasted even better the 2nd day, an eggplant recipe that I actually LOVE (again, it tasted better the 2nd day), food truck shenanigans with Lynn and Chris, and delicious pozole made by my main squeeze with me as the prep monkey.

Until next week, go out and make your OWN Food Memories.