That Damned Instant Pot Craze!

Posted on by LeAnne Notabartolo

Moment of Truth – I am NOT an “early adopter”. Of anything. I wait it out. I listen to others’ commentary, successes and failures. I read reviews online. I read articles, and I research. So when this Instant Pot craze started a couple of years ago, I waited. One person I know sent theirs back. One person I know let it sit and gather dust before actually using it. And several people told me they couldn’t live without their Instant Pot. I was mainly interested in trying it out because I am curious about pressure cooking and I’d heard RAVES about how fast, efficient, safe, and easy pressure cooking was in the Instant Pot. And frankly, after listening to some wild stories about pressure cooker explosions I was scared to death to use my stove top model. Novice cooks and intermediate skilled cooks were getting awesome results and a few of my chef pals weighed in and said they loved theirs too. Needless to say, I didn’t want to BUY one just to find out if it lived up to the hype. In late October I borrowed Friend Kristie’s Instant Pot. She told me, “I suppose I can live without it for a week, but no longer,” those were her exact words. That comment intrigued me. How can one appliance become so indispensable to a household? I was about to find out.

Just to give it a quick run through, I decided to make some lamb stock (using the “soup” setting) because I had bones in the freezer. All kidding aside, it was fucking amazing! No worrying about the stock coming to a boil and ending up cloudy, no skimming and constantly watching the pot. And what normally took a couple of hours was reduced to about an hour including my prep time. A fluke perhaps? Next I made fish stock, again because I had the stuff on hand. Same damn results! Crystal clear stock in a fraction of the time, nearly completely hands off.

So…in early November I bought myself an Instant Pot 10 in 1 Ultra 6 quart model, on sale with additional percentage off (I paid $138 including tax and free shipping – at the time the retail on it was $179 plus tax). And I have put it through its paces. Soups, braises, hard boiled eggs, rice, all came out with varying degrees of success due to my learning curve.

The Good

• SUPER fast pressure delivery on recipes that usually take a long time.
o My Pot Roast (using a chuck roast) took less than half the time including prep, pressurization and depressurization of the device.
• The “Sauté” feature allows you to brown meat, sauté onions and garlic before the pressure cooking starts to build your flavor ladder. So, when making a braise using the slow cook features you have one less pan to wash.
• Push button cooking that even a novice can master with great results.
• Easy clean up because its stainless steel interior pot can go in the dishwasher.
• There are TONS of blogs with recipes, a Facebook community with ideas, recipes and tips from fellow users, and the Instant Pot website is packed with info.
• I was able to give away my standard sized Crock-Pot, my rice cooker and my stove top pressure cooker.
• Comprehensive recipes on the Instant Pot website that are easy to riff on if you are an intermediate to highly skilled cook.

The Bad

• It takes up a LOT of space in a cabinet or you have to leave it on the counter. Friend Nancy says she intentionally leaves it on the counter so she KNOWS she’ll use it often. I have enough shit on my counters, so it’s taking up some real estate in a cabinet.
• If you have been following along, you know that The Hubs has a rule for me regarding the kitchen. I am not allowed to bring anything new in unless I have a space for it. So there was THAT challenge.
• The recipe book and owner’s manual that come with it are crappy, vague and not really helpful other than getting you started.

The Ugly

• It’s pretty pricey depending on what model you get.
• There are so many to choose from, knowing WHICH one is best for YOUR household can be tricky. I opted for less volume (6 qt over 8 because we are a small household) and lots of options for more flexibility. For more info on which model might best suit you and your household, check out this article with plenty of details on ALL of the models.
• The inner silicone seal in the lid that allows for the pressure cooking takes on the odor of whatever you cooked last. It doesn’t matter how you clean it. I’ve tried baking soda soak, vinegar, hot water…nothing worked. The odor doesn’t transfer to what you are currently cooking, but it’s there when you start. I worry about cooking curry in the Instant Pot because we all know how that odor lingers in the air.
• It offers a “delay” feature to set up and start at a later time. I worry about use of this when cooking proteins because of food born bacteria that will cause food poisoning. I SUPPOSE they could be killed during the pressure cooking, but I don’t want to take that chance and frankly neither should you.

After several trials, I have come up with this recipe that is changeable to meet your needs. See the notes at the bottom for tips and changes noted with *. There are no pics because this really doesn’t photograph well, but trust me, it’s delish. Read through the recipe and notes before you start so you have a handle on timing, procedure and substitution options.

Chicken and Wild Rice Instant Pot Recipe

Serves 4 with leftover rice
About an hour total time – 30 minutes active
Gluten free and dairy free
Skill level – EASY!

2 Tbsp Olive Oil
4 Bone in, skin on chicken thighs*
Kosher salt and pepper
½ C dry white wine*
1 small onion, diced finely
1 rib of celery, finely chopped
1 medium carrot, finely chopped
3 – 4 garlic cloves, minced
2 C brown and wild rice blend*
2 ½ C chicken or vegetable stock
4 – 6 oz button mushrooms – sliced if large, quartered if small
1 tsp paprika
1 tsp dried thyme or 2 sprigs fresh
2 tsp ground marjoram

1. Liberally salt & pepper the chicken. Using the sauté feature, heat the olive oil until shimmering. Working in batches, brown the chicken (skin side down first). When they release easily from the pan, it’s time to flip or remove. If you WAIT (not my strong suit) they will be beautifully golden browned. If you don’t, the skin will stick to the pan and come off the chicken.

2. While the chicken is browning, prep your vegetables as indicated, keeping them separate from each other because they will be added to the pot in the order listed above.

3. When chicken is browned, remove from the Instant Pot and set aside on a plate.Deglaze the pot’s bottom with the wine, scraping up the fond (the little delicious browned bits sticking the bottom of the pan). Reduce the wine by half. Add the onion and cook until translucent, then add celery and carrots. Cook a minute or two and then add garlic, again cooking another minute. Salt your veg and stir.* DO NOT add the garlic with the other veg as it cooks a lot faster and you will end up with a bitter burned taste…Remember you are building a flavor ladder.

4. Stir in the rice so it is well incorporated to the veg mixture and coated with the oil and wine. Salt your rice and stir*.

5. Add the chicken stock and spices, stir well. Top with the mushrooms and finally with the chicken, skin side up. (The above procedure should take about 30 minutes. Coincidentally, that is the preset time for the sauté feature on the Instant Pot).

6. Select “Pressure Cook” and set the timer for 22 minutes on high. Once the device reaches proper temp, the timer will start to count down. Because the pot is already hot it will take less time than starting it cold. You can walk away at this point and do something else.

7. When the timer goes off, set a timer and wait 5 minutes. Hit your quick release button and vent the device avoiding the steam so you don’t get burned. When the pressure button drops, open your Instant Pot and serve.

Notes:
• You can substitute boneless, skinless thighs or breasts, but it won’t have as much flavor and it will not be as moist. Bonus – the bone-in thighs are usually cheaper. If you do go with a skinless option, add another Tbsp. of oil to compensate for the moisture loss. Do not reduce the pressure cooking time because the rice takes 22 minutes.
• You may sub additional chicken or veg stock for the wine
• Find brown and wild rice blend in the bulk dept. of your grocery store. You CAN use regular brown rice, but the texture is better with the blend
• When I say “salt your veg” or “salt your rice” I mean add a HEALTHY pinch of salt – about 3 fingers worth (index, middle and ring finger with your thumb). Trust me. If you add salt AS you are cooking your food will not taste salty, it will just taste like you know what you are doing. Adding all the salt at the end of a recipe is what makes it taste salty.
• If using fresh thyme, pick out the stems before serving.

Do share your successes and questions here or on my FB page. And subscribe so you don’t miss a spoonful!

Eating & Drinking in 2017 – The Best Things

Posted on by LeAnne Notabartolo

Once again, I had another year of NOT “eating dangerously”. While we had a lot of travel, even on those trips there were few earth shattering spoonfuls. I found myself eating tried and true favorites while traveling in the USA, and eating a bunch of new things while in Europe. So after eating my way through the year, here are my favorites. Some made the list because of the memories created at the meal and other made the list simply on flavor alone. All of these are in Las Vegas, unless otherwise noted. In no particular order…

The Shellfish Tower at Bouchon

I have had these before and they are all delicious, but what made this one so special is that this was Mom’s first experience with one. I loved the look on her face when the waiters brought it to the table as part of my birthday dinner at Bouchon. Her jaw literally dropped and she was so excited! This one made the list just for the sheer enjoyment it brought my Mom while she was eating it..

Shellfish tower at Bouchon at the Venetian

Fried Chicken at Willie Mae’s Scotch House – New Orleans

If you have been following along at ALL, you know that I am a fried chicken junkie. If I was on death row, fried chicken would be on the short list of what I’d be eating for my final meal. After waiting in a line that stretched down the sidewalk for about 30 minutes, we were seated and treated to some of the best fried chicken. If you go to Willie Mae’s, bring cash – no cards accepted.

You don’t get much better than homestyle cooking and this fried chicken is right on target.

Beef Cheek & Bone Marrow Dumplings – Sparrow & Wolf

It’s no secret that I love pasta in all its shapes and forms, from linguini to all the stuffed shapes. This dish was somewhere between a Chinese dumpling and a ravioli and absolutely delicious! It was so good it made me rethink my position on foams. Sparrow & Wolf recently turned over their entire menu and this, sadly, is no longer available. Watch for a new dumpling incarnation and for this dish to pop up as a special every now and then. (Photo Credit Sabin Orr, from the Sparrow & Wolf website)

At Sparrow & Wolf – photo credit to Sabin Orr from the S&W website

Foie Gras Gateau at Bouchon

This tasted exactly as good as it looks. Eating it was almost criminal because it was a shame to ruin the presentation. Somewhere between sweet and savory, this gateau hit all the right notes…and it’s foie gras. Need I say more?

Foie Gras Gateau at Bouchon, just as tasty as it was pretty.

Mispelchen at Naïv – Frankfurt, Germany

On one of the many stops of our European cruise, Frankfurt became one of our faves, simply because we had the chance to sit and chat with locals at a local bar. After enjoying craft beers and delicious food at Naïv, waitress and new pal Norman (no, not a typo), treated us to this lush concoction. It’s Calvados brandy with a specific type of local canned apricot. You chew the apricot and then sip the brandy, and swallow both together. It was like spring and fall had a dance in your mouth!

At Naïv in Frankfurt – seriously one of the most surprising things all year.

Bloody Caesar at Rock Creek  – Seattle

Brunch is arguably the best meal EVER. This Caesar made brunch at Rock Creek a great start to a fantastic day of bar and brewery hopping. A close second for this trip would be the Blood Orange Stout at Outlander Brewery and Pub.

It was a serving of vegetables coupled with a shrimp & oyster cocktail. How’s that for a “good morning”?

Crawfish Boil – My House

Each month a group of friends gets together at my house and cooks together. We set a theme and go for the gusto! In June we decided on Cajun. I ordered some crawfish from a dear chef friend and they were flown in special just for us. What made this one of the best things I ate all year was the fun we had in the preparation of the meal. All hands were on deck for both the prep and the eating. A great time was had by all!

During our “Cooking with Gemini” series, a Cajun crawfish boil was the theme in June.

Cold Spicy Noodles – Momofuku

Several local food writers, who shall remain nameless, have been giving Momofuku a rough time lately and I really don’t give a shit what they have to say. When I like something, I like it. This dish makes my list for several reasons. While eating it, it’s both icy cold and wicked spicy. There are multiple textures and so much going on that you just can’t stop eating it! Better still, I enjoyed it with friend Zack while we ate and drank our way around the strip while our spouses attended a conference.

Cold Spicy Noodles at Momofuku at the Cosmopolitan

Caviar Service – Uniworld River Princess

After my own private sabering lesson (see the video here), Chef Daniel treated us to this beauty to enjoy with our champagne. Yes, I’ve had caviar before, but rarely so beautifully plated and never as a complete surprise! I don’t know about you, but I always feel like I am special when I am eating caviar.

After the sabering lesson, Chef Daniel treated us to caviar complete with accompaniments and fruit. aboard the Uniworld River Princess

Stay up to date by subscribing to this blog by entering your info in the box below. You definitely want to do this so you don’t miss my big announcement coming at the end of the month.

Happy New Year! Don’t Drink & Drive

Posted on by LeAnne Notabartolo

Thank you for following my food adventures this year and I look forward to sharing new ones in 2018. Your continued reading is the drive I need to keep posting. When you enjoy the post, share, comment and “like” it and of course, subscribe with the easy button at the bottom. Like many others, I reflect on the past today and am grateful for the possibility of a new beginning tomorrow.

Just a few of the great food experiences that I enjoyed in 2017

2017 has been a rough one for many communities across the country and the world. We have seen mass shootings, intense, destructive weather and raging forest fires just in the past few months. Those tragedies have shown us our strength as citizens and humans. I personally witnessed the outpouring of love, care and community here in Vegas after the Route 91 shooting. I saw people lined up for hours to donate blood for the victims, restaurants and companies banding together to donate food to feed the relief workers and families, and clergy and therapists donating their time for grief counseling. Through the news, I have seen the same sense of community demonstrated across this country in ways great and small. We ARE stronger together.

We will be celebrating at home with some of our nearest and dearest playing Cards Against Humanity in our PJ’s. For years we had a Black & White themed NYE party, and have since abandoned that tradition in favor of something more relaxed.

Please be safe. DO NOT drink and drive!

If you are heading out for your revelry, please be safe. DO NOT drink and drive! There are so many options available to you to preserve your life and the lives of those around you. DO NOT be a statistic. If you really don’t care about yourself that much, please think of the rest of us that might have to drive on the roads with you.

While these may cost some money, trust me when I say they are definitely cheaper than a funeral or a DUI conviction. Here is a list of safe alternatives:

  • Choose a designated driver – If you have a friend who is on a cleanse or is simply not a drinker, offer to pay for their food & bev if they drive your drunk ass around.
  • Lyft or Uber to and from your destination – beware of “surge pricing”. You can walk a couple of blocks away from a busy event and get a better price.
  • Get a hotel room and sleep it off
  • Call a cab
  • Many cities are offering free rides on public transportation services – including Vegas, Chicago, Denver and many others. Check your city’s mass transit website for details in your area.
  • AAA – Tipsy Tow – 1-800-AAA-HELP  First 10 miles free – check here for availability in your area. They tow your car and drive your drunk ass home.
  • Stear Clear – download this app – they will drive your drunk ass AND your car home!

Wishing you all safe and happy celebrations tonight and a healthy and prosperous New Year!

Don’t Be a Jackass – Guest & Host Etiquette

Posted on by LeAnne Notabartolo

Recently I have received a bunch of questions via messenger regarding etiquette rules. I have to chuckle each time I get one of these questions. Who do they think I am, Emily Post? While I am no expert on anything, I DO try to have decent manners and try to adhere to basic etiquette guidelines. Keep in mind that etiquette changes drastically with the times and what was appropriate at one time, are now seen as affectations or bizarre – calling cards, gloves, and hats for example, and THIS thank goodness. Still, some things never go out of style. When in doubt, bring flowers because as Uncle John says, “bitches love flowers”. I have addressed this topic before. Click here and here. This one is a little more tongue in cheek and peppered with foul language. Consider yourself warned. And just because I love Colin Firth, enjoy this on how NOT to behave.

I’ve put on my prettiest Miss Manners hat and here is some of MY etiquette Q&A for you. Many of these are real questions people asked me, except the last one. Disclaimer – Miss Manners would never use foul language and these are NOT her answers.

Bubbles are always nice! (photo from Unsplash)

Q – I’ve been invited to a dinner party. What should I bring?

A – It depends on the party and the host. If it is a catered or planned event, don’t fuck up the menu by bringing a dish the host will feel obligated to serve. A bottle of wine* (something with bubbles is extra nice), a potted plant/herb, or flowers are thoughtful choices. If it’s a potluck, work within the meal’s theme and find out whether the host needs an appetizer, side, main or dessert to round out the party.

Q – While traveling, we’ll be visiting several friends’ homes. I don’t want to pack extra stuff, so how do I handle proper Host gifts?

A – Politeness and etiquette dictate that as an overnight guest you gift your host with a little something. Once at your destination, hit up a liquor store* or florist for above mentioned gifts. Alternatively, when you get home, send something special from your neck of the woods (this can also be done in advance). You can also keep an eye and ear open for things your host might find useful. Friend Lisa stayed with us over Thanksgiving weekend and a GORGEOUS new red tea kettle arrived in the mail a few days after her return because she knew I had been looking for a new one.  And send a handwritten thank you note because everyone likes to get snail mail that isn’t a bill!

Remember “Bitches Love Flowers” is Uncle John’s etiquette rule for every occasion. Photo by Annie Spratt on Unsplash

Q – I am frequently invited to parties, I always ask “What can I bring?” and I am always told nothing. What does etiquette dictate I do?

A – Find your hosts’ fave resto and get them a gift certificate so they can enjoy after your departure. EVERYONE appreciates food & drink! This works really well for when you are travelling. Also, see Uncle John’s rule above.

Photo by Nino Ubezio on Unsplash

Q – I hosted a sit down dinner party and one of the guests arrived 90 minutes late with no apology or excuse. Do I ever have to invite them again?

A – FUCK NO! That bitch is off the list. Had it been a “drop in” or casual affair, tardiness would have been permitted. When I extend an invite for, “Cocktails at 6 and dinner at 7” and a guest shows up THAT late (with no prior notification, apology or decent excuse) they never get another invite from me…for anything. And for the record, you aren’t obligated to invite anyone to anything you host. Guests – if you KNOW you are going to be late, a simple text, call or FB message is enough to grant you forgiveness in most cases. And guest – make your apologies as far in advance as possible to honor your hosts’ and the other guests’ time.

Q – I was invited to a dinner at a friend’s house for “Cocktails at 6, dinner at 7:30”. I was on time and dinner wasn’t served until 9! Can I just show up late next time?

A – FUCK NO! Maybe your host had a recipe issue, appliance issue or something else too embarrassing to share with the guests. If it really pisses you off, the best option is to let the host know you’ll miss cocktails and be in time for dinner (see above about letting the host know you’ll be late).

Q – At my party, an inebriate got WAY out of line, making some guests uncomfortable. I am embarrassed and don’t want to invite them back for another event. Because we share many mutual friends, am I obligated to include them?

A – FUCK NO! It’s your house! You aren’t obligated to invite ANYONE to anything. That being said, if you are close friends with this person, you should tell them their behavior was out of bounds, and explain why you were embarrassed. If you aren’t close friends that could be an awkward conversation so use your best judgment. Let me repeat, you aren’t OBLIGATED to include ANYONE for ANY event EVER.

 

Q – I RSVPed to an event and have since gotten a better invitation. Can I politely back out of invitation #1?

A – Only if you want to be an excellent example of an etiquette Jackass! Both hosts thought enough to include you, but #1 asked first and YOU ACCEPTED! Don’t be THAT PERSON! In this day of social media pics everywhere, your cancellation could really hurt host #1’s feelings (and let’s face it, etiquette and manners are all about not hurting someone’s feelings). If possible, go to BOTH events! Let host #2 know you will be late, let host #1 know you’ll have to leave early. EXCEPTION #1 – etiquette dictates weddings trump everything. If you RSVPed to a wedding you go, barring a true emergency, because the happy couple has probably already paid for your meal. If you get a wedding invite after RSVPing to an event, call host #1 and beg off citing the wedding invite – they will understand. EXCEPTION #2 – if Event #2 is work related, call Host #1 and explain that you won’t be able to attend.

Q – I received an invitation that says “Adults only – no kids please”. Can I bring my infant?

A – In most cases no. The invitation is pretty fucking clear. EXCEPTION – if you are a nursing Mom with an infant (and I do mean INFANT – not toddler), call and ask if it’s ok to bring the baby BECAUSE you are nursing. Years ago, I had to do this when I was invited to a wedding and Jack was just a couple of weeks old. The Happy Couple said yes, so I went. John would have attended the wedding without me had the answer been different. I’ve had to turn down an out of town wedding invite because I couldn’t bring my school aged son and I had no one to watch him. I was sad to have missed it, but sent a gift anyway. I had several people not attend my own wedding because of my “no kids” policy. And Hosts – don’t be afraid to stand your ground on this issue – it’s YOUR event!

Q – Several of my guests brought lovely Host Gifts to a party I hosted recently. Are thank you notes warranted?

A – No. The gifts you received were “thank you” gifts to you for your hospitality. It’d be like writing a thank you note for a thank you note. Ya dig? Where would it ever end?

Q – My guests didn’t bring me Host Gifts? Should I invite them back?

A – Don’t be an asshole! If you invited them because you thought they would bring you gifts, you included them for the wrong reason, you asshole! If you enjoy their company, their presence should be gift enough.

 

*Know your audience! Don’t bring wine or other alcohol to the home of someone who doesn’t drink. Sparkling Cider works really well too!

 

Deez Nuts – Perfect Cocktail Party Snack

Posted on by LeAnne Notabartolo

I can make a meal out of appetizers and snacks and I am always on the lookout for something different. These nuts fit the bill! Sweet and slightly spicy, these nuts hit all the right notes. Incredibly easy to make and simply addictive, they are perfect any time of year, but are really fantastic during the holidays.

Our old neighbor in South Carolina, Mackenzie Sholz, gifted me with these delightful mouthfuls in 1994 and I begged for the recipe. The original called for walnuts and corn oil, but Mackenzie used pecans so I have always made them that way. I switched up the corn oil with coconut oil and the flavor is even better than the original. I do caution you, however, as Mackenzie did me, “Make two batches at once because you’ll find yourself digging in while they are cooling.”

 

1 lb pecan halves

1/2 c sugar

2-1/2 T coconut oil

1/2 t salt

1/4 t pepper

1/4 t cayenne pepper

1-1/4 t ground cumin

1/4 t coriander

1/2 t ground ginger

1/4 t ground cloves

1/2 t chili powder (pick your favorite – I’ve used Ancho, Aleppo and “regular” chili powder all with success)

 

Preheat oven to 325.

 

Mix oil and sugar in a large bowl that has a lid. It will look like a paste.

 

Blanch nuts in boiling H2O for 1 minute and drain well.

 

While nuts are still hot, dump into the lidded bowl with oil and sugar and stir or shake well to coat the nuts.. Cover and let stand 10 minutes.

 

Arrange in a single layer on a cookie sheet (wash the bowl and dry it, you’ll need it again).  Bake 30-45 minutes depending on your pans (heavier pans require longer baking time), stirring every 10- 15 minutes. The nuts should look dark golden brown and all of sugar syrup should be crystallized.

 

While the nuts are baking, blend the spices. I use whole spices whenever possible and grind them freshly for each batch. It really makes a difference. If you want to go the extra mile, slightly toast your whole spices in a dry skillet and allow to cool before grinding to release even more flavor.

 

When nuts are brown and crispy, put into the lidded bowl with the spices.  Put the lid on the bowl and shake to coat the nuts.

 

Spread nuts in a single layer to cool completely.  Store in an airtight container up to 2 weeks – if they last that long.

Curried spiced pecans are easy to make, and disappear quickly.

Gift Guide – Holiday 2017 – What to Buy NOW!

Posted on by LeAnne Notabartolo

It’s that time of year again – Gift-mas! What do you get for the Foodie/Chef/Cook on your list? Here’s the Holiday Gift Guide for this year. Sorry for my absence, but I have been playing with, experimenting, and doing recipe trials with one of the items on this list.

Carnivore Club 

If you have been following along, you know I am a Charcuterie Whore. I simply love cured meats in all forms. The Hubs bought Carnivore Club as a surprise for me and it comes monthly until he cancels. Of course you can opt for a single box as a gift for someone on your list. Each box comes with 4 -6 artisanal meats created by small producers, so not only are you giving a unique gift, you are indirectly supporting small businesses. $50/month

Photo from their website us.CarnivoreClub.co

 

Instant Pot

I was skeptical about this “wonder appliance”, the Instant Pot. Whenever there is a ton of hype online, I am wary. So, I borrowed one from friend Kristie and was suitably impressed enough to buy one for myself. Several sizes and options are available depending on household size and cooking needs. The 6 quart Ultra (pictured below) is the one I chose and have yet to figure out all the options. I can tell you I whipped up a lamb stock in about 45 minutes using the “soup/chili” pressure cooking option. My crockpot, rice cooker and pressure cooker have all been donated because this pot does all three tasks and so much more. It’s a great gift for busy households. I’ve been playing with this a lot and I will be posting in depth about it soon. It’s a little pricey, so watch for specials at retailers. Starting at $139.

Instant Pot 6 Qt Ultra model Photo from their website instantpot.com

 

Rock Crok™ Slow Cooker Set – The Pampered Chef

While on the surface, the Rock Crok™ Slow Cooker Set may seem like a repeat of the Instant Pot, trust me, it isn’t. The insert goes in the microwave, freezer, fridge, oven, on the stovetop and on the grill on its own for optimal versatility. Sear your meat on the stove and pop the “crok” into the base and use it as a slow cooker. I have bought this as an engagement gift 4 times this year. It’s a perfect gift for cooks just starting out, or households where both heads of household work and getting dinner on the table is a challenge. If someone you know loves their crockpot, they are going to flip over this. Again, a bit pricey, but every time I gift this, the recipients are delighted! Bonus, not sold in stores, only available through a Pampered Chef sales rep, so you’ll be supporting a small business person. You can order here! $169

4 Qt Rockcrok set from The Pampered Chef – photo from their website

Raw Spice Bar

That person on your gift list that loves to cook and is impossible to shop for because they have everything? Raw Spice Bar has you covered! This fab company sends freshly ground spices once a quarter complete with recipes to spark the imagination. You can select the type of recipes you want to send, vegetarian, omnivore, paleo, light & healthy are all available as options. Tired of making the same old recipes? Buy it for yourself! All the recipes are seasonally appropriate and this is REALLY affordable. $52 for a two quarterly shipments or get an annual gift of 4 quarterly deliveries for $88.

Raw Spice Bar – photo from their website rawspicebar.com

Cooking Classes

Is there a budding cook on your gift list? A perfect solution is to gift them with a cooking or tasting class or two! Here in Vegas try Artisanal Foods to shop local. They have both tasting and cooking classes on a variety of topics and at various price points. While you are there, check out the tremendous selection of hard to find comestibles. Don’t live here in Vegas? No problem! Sur la Table (nationwide) offers classes in stores with demo kitchens and many local bakeries, restaurants, cooking schools, and chefs offer cooking class experiences. My friend Maureen recently took a bread baking class at her local bakery and the photos were mouthwateringly good! Check locally for availability. Prices will vary.

These are some of the loaves Friend Maureen baked in her Bread Baking Class at Wide Awake Bakery

M(sqd) Knife Bag

Is there a chef on your gift list? Someone who does live cooking demos? Anyone who travels with their knives? THIS is the bag! I have a knife roll, like most traveling “knives for hire”, and I don’t really like it, but I like the hard and semi-hard cases that are available even less. This knife bag is so smartly designed, rugged and USABLE! Nice leather detailing and pockets for everything (including a tablet), make this the perfect gift for any traveling chef or cook. The messenger bag design means hands free flexibility. $99, free shipping and available online only at this time.

Messenger style knife bag from M(sqd). Photo courtesy of M(sqd). Visit the website for more images.

It’s On Me – Gift Cards Reinvented

I know I have included this gift idea before, but I still love It’s On Me and I love it even more now. Digital gift cards that people can’t forget if they have their phone with them. You get to treat your giftees to a round of drinks without even being in the same city. Easy to gift and easy to redeem, all they do is show their phone with the gift image to the server. You can buy lunch for a friend, gift a round of drinks at their fave bar, or treat a friend to dinner. Chef’s table dining experiences, golf packages and so much more are available to choose from. You can shop from your phone with the app or from your computer via the website linked here. Digital delivery, via text means no shipping charges. They have expanded their markets to include Detroit, San Francisco, and Seattle among others. Bonus – It’s On Me is locally owned here in Vegas, and all of the participating merchants are selected for their excellence so you don’t have to worry about giving a dud gift. Prices vary, but basically starting at $10.

Take a Beer Vacation – Almost Anywhere

Posted on by LeAnne Notabartolo

I am not saying you should take a vacation FROM beer. I am saying that you should turn your vacation into a Beer Vacation. With the growth of the craft beer scene all across the country, this is much easier than it sounds. Living with a home brewer, as I do, the task takes on even greater ease! He is willing to do all of the research into finding local breweries and craft beer bars in any area we travel! Consequently, each vacation lately has become a beer vacation for at least one of the days we are traveling. Sometimes we take a guided tour of the brew house; sometimes we just enjoy a flight of whatever happens to be on tap.

Beer Vacation – Hitting Up as Many Breweries as Possible

Vibrant craft beer scenes in the Pacific Northwest are a great place to start. We have made Seattle and Bend, Oregon into craft beer vacations, hitting up as many breweries as possible. (For Bend, go to the “Visit Bend” site and get all the info you need to take a great beer hike around town.) Another great option is the San Diego area. There are dozens of microbreweries there and a few really big ones too – like Stone, Green Flash and Lost Abbey off the top of my head.

Northern California is a Treasure Trove

Last year, attending the wedding of a friend, I had the good fortune to take some of my gal pals on a tour of Sierra Nevada in Chico. None of them had ever done a full blown brewery tour and they will forever be ruined for all others! I have been on dozens of tours, and this one is the BEST I’ve ever taken. The building is Lied Certified and they do all sorts of next level shit in there to help the local community, environment and the craft brew scene. All of Northern California is a treasure trove of amazing taprooms and breweries. The San Francisco area boasts a Rogue taproom, 21st Amendment Brewing and  Speakeasy brewing just to get you started.

On our most recent trip (you can read about it in four installments here on the site) we had the great good fortune of making beer vacation days out of Bamberg, Vienna and Frankfurt. But the biggest happy accident of the trip was finding a small local brewery in Amsterdam. After chatting with the barmaid at VOC Café where we enjoyed bitterballen, we asked about a nearby brewery, Brouwerij De Prael. She warned us that it was small, but we weren’t deterred. Size doesn’t always matter. Great beer does! It was close by so we trekked on over to check it out. We weren’t disappointed!

A Rabbit Warren of Small Rooms

After walking down a cobblestone alley where no car could have driven, we walked into a wild scene of “bingo night” where the grand prize was a scooter. Brouwerij De Prael was packed to the rafters with loud contemporary and 80’s pop music blaring and everyone was having a good time. The building itself is a rabbit warren of smaller rooms. A taproom in the front, several small dining rooms, and an American style bar menu featuring burgers, dogs and sandwiches. Because it was so busy, finding a place to park ourselves was a challenge, but we found a couple of seats at a shared high-top table in the front room near the door and tucked in for a good time. Of course John mentioned to the door man, Nelis, (pronounced NAY-liss) that he is a home brewer. Nelis then proceeded to give us a private guided tour of the brew house, complete with meeting the local homebrewing club! What a Happy Accident!

Clockwise from top left – beer aging in Ardbeg casks, the only burger I ate on the entire 2 week trip – cooked perfectly rare, Hubby John (in the red shirt) with the local Amsterdam Home Brewers Club, Nelis and I in the brewhouse, drinking beer in the taproom, Hubby John’s NotaBrau sticker in the brewhouse with other brewers’ stickers.

Resources to Get You Started

Intrigued? Wanna try it out for yourself? There are several great references out there. Of course you can go to the Chamber of Commerce or tourism site for any city you are visiting. Beware, they don’t always have great info on craft beer bars or breweries, unless the area is known for their craft beer scene, like Bend. Online be sure to check out Beer Advocate. Go to the “places” tab and select “directory”. They list breweries, bars, brew pubs with food, home brew supply stores, and stores with great beer selections. While you are there, subscribe to the magazine! Check out Lonely Planet and their collection of Global Beer Guides, available in print and digital formats. I prefer Lonely Planet travel guides over others because there are always quirky little things they find that aren’t in other guidebooks. You can select individual chapters for just the area you are traveling to, but WHY? Get the whole damn book so you are prepared for your next adventure ($20 in hardback)!

Buy Lonely Planet’s Global Beer Tour book  here in digital or print formats (photo from Lonely Planet website)

Another great book is this one by National Geographic. As with all Nat Geo products, the photography and content are first rate. It is a larger format book, a fantastic “coffee table book” for the beer lover on your Holiday gift list. ($40 in hardback.)

Buy Nat Geo’s Atlas of Beer here direct from National Geographic           (photo from Nat Geo website)

Finally, talk to the bartender at your local craft beer bar, beer goddesses at beer festivals or your local home brewers’ club. Those folks know where it’s at when it comes to craft beer and can point you in the direction of fab bars and breweries. Definitely do this AT your destination. Find one great taproom and the kind folks there will lead you to others. And ALWAYS – drink responsibly and don’t drink and drive!

Vegas Strong – Community Action Has Huge Impact

Posted on by LeAnne Notabartolo

As I am sure you are aware, there was a horrific mass shooting in my beloved city last night. Of course, things like this bring out the best and the worst in many people. I am proud to belong to this community and so proud of the way people came together from all walks of life to help out in any way they could.

Community – a feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals.

People waited in line for up to 10 hours to donate blood. Citywide, culinary community members delivered meals, water, snacks and blood to donation locations across the valley.

Our culinary community and hospitality community offered meals, drinks, blood, and hotel beds to anyone who needed them. Read this great article by pal Al Mancini to see how so many are helping out.

Even if you are not in Vegas, you CAN help.

Follow the link to donate funds to the GoFundMe campaign to help victims and their families.

Many restaurants are donating food and beverages around the clock. Call a local restaurant and offer to pay for some meals to be delivered. Here’s a short list of some that are active participants.

Donate to the Urban Seed Foundation’s Nevada Big Give campaign to provide food and air mattresses to aid locations.

Give cash to the Red Cross or donate blood in your community.

Be sure to hug your loved ones often. Give thanks for their safety. Finally – many thanks to all of you who reached out, called, texted, messaged or emailed to make sure my family, friends and I are all safe. Thanks as well to the many readers of this blog who have donated time, cash, blood, food and every other thing imaginable.

Amsterdam Street Food – River Cruise Part 4

Posted on by LeAnne Notabartolo

The final stop on our cruise was Amsterdam and though we stayed a couple of days and I could have used a few more even if it rained all but 5 hours of our stay. Amsterdam has a wild food and beverage scene. From the streets, to the cafés, and “coffee shops”, there is so much going on. We learned quickly that “coffee shop” is a euphemism for hash or weed shop. If you actually want coffee you need to go to a café where you can also get beer, wine and some great snacks. What we found fascinating were the number of ethnic restaurants in the tourist corridor and the complete lack of Dutch restaurants. We saw everything from Turkish and Italian to Mexican and Halal eateries, but not one single Dutch restaurant other than the cafés.

Our hotel, the Marriott Renaissance, was centrally located in the downtown, tourist corridor. While it was convenient to everything we wanted to do, we wished it was a better hotel. For the record, we didn’t choose it. The lobby and public areas are contemporary and lovely, but the room was a major disappointment after the opulence and luxury of the River Princess. The carpet was stained in several places, one of the chairs had a tear, the bed was uncomfortable and the breakfast was atrocious. Thankfully we weren’t in an isolated area and could explore Amsterdam easily away from the hotel. The only bright side to the hotel was the café that had some great local beers and a friendly staff.

The Albert Cuyp Market in Amsterdam

After a morning including the happy accident of a Banksy exhibit at the MOCO Museum we decided to continue acting like tourists. In Amsterdam, near one of the seemingly thousands of canals, there is a daily open air market, the Albert Cuyp Market. Here you can find everything your heart desires from souvenirs and clothing to produce and ready to eat snacks. Even in the rain, it was a treat to walk through and check out all the stalls, vendors and food. The produce is glorious, the souvenirs as schlocky as you would expect and the clothes exactly what you would find at a swap meet. What we found really interesting were the cheese, fish and meat vendors selling fresh product to take home. And it wasn’t just tourists shopping at the market; there were plenty of Amsterdam locals who had favorite merchants there. Needless to say, I had a BALL! Of course Gouda (pronounced HOW-duh) was purchased and brought home. The merchant happily pointed out the “factory made” vs. handmade cheeses. Three guesses as to which ones ended up in my shopping bag.

The red is aged, the green has herbs and the yellow is “young”. All together about a kilo and €15

Just Say NO! to Herring

And then of course there was the street food. I had to eat them all! I even tried the herring! It is known that if you are in Amsterdam, you should have some herring. John wouldn’t touch it, and after one bite, I didn’t blame him. I took a second bite, hoping for the best, but it’s just not for me. I like pickled herring and creamed pickled herring and this wasn’t like either of those. And it wasn’t the taste, it was the texture. I found it slimy and a little tasteless if I am being honest. Thank goodness for the dill pickle and the onions on the roll with it, or it would have had little to no taste at all. There is no photo because, well, it was gross and who wants to see that, or my face upon NOT enjoying?

Moving on to Tastier Things

I am not a fan of waffles in general, unless it is a waffle cone with ice cream inside, therefore I wasn’t entirely sure about stroopwafels. Let it be known, I am convert! They are thin (like a waffle cone), crispy, waffle sandWISH cookies with caramel smeared between the layers. The trick to eating them is to keep them in the paper wrapper because the caramel is like glue and will stick to every single thing it touches. Totally worth the trouble, believe me!

Even in the rain, this was a delish treat! Golden brown and crispy with a gooey center. What could be wrong with that?

On board the ship the final night, one of the dessert offerings was poffertjes. We tried them, and frankly were a bit disappointed since we had heard and read a bit about them. So when we saw them being made in the market, we elected to give them another try. I am so glad we did! If you have ever been to an Italian style street fair, like San Gennaro, I hope you have had the good sense to eat “fried dough”. These little puffs of pan fried,  yeasted batter taste similar, but they are tiny, coated in butter and powdered sugar (traditionally) and you don’t feel guilty for eating an order of 10! Check out the video of the vendor flipping them. On the ship they were cooked like waffles between two plates and were more like cake than dough. You can see the difference here in the video and picture. They puff up on the pan and then collapse onto themselves making layers of doughy goodness.

This was an order of 15 and John and I shared them because we were eating ALL the things!

No, I Am Not Making That Up

Then we had the bitterballen. No, I am not making that up and get your mind out of the gutter. Yes, I know we are talking about Amsterdam, but this is about food dammit! These are our favorite of all the snacks we tried. So much so, that I am planning to make them at home. You know how when you chill gravy it turns into gravy jello? Ok, make the gravy even thicker, throw some finely chopped meat in (usually beef or veal). Then chill it, form it into balls, bread it and deep fry it. Yes, my friends. Deep fried gravy balls! We liked them so much that we had three different versions in 2 days and the “original” was our least favorite. They are always served with mustard, and it oddly works! The gravy never gets back to the liquid consistency, so they aren’t a mess to eat. They are just damn good.

L-R – The “original” at VOC Cafe, Chef Sammy D’s take with oxtail at Wyer’s at the DeWitt Kimpton  (more on that soon – these were the best FYI), and beer battered, with beer mustard at De Prael brewery.

If you never want to miss a post, you can subscribe in the upper right by entering your email. You will get ONE email on Tuesday evening at 8 pm Pacific time with links to all the pieces from the previous week. No, I don’t do anything nefarious like share your info. You can also follow along on Instagram, Facebook and Twitter for more frequent posts and pics!

Bartenders, Butlers and Bubbles – All the Drinking – River Cruise Part 3

Posted on by LeAnne Notabartolo

Drinking is a mainstay on all cruise ships. After all, when you are on vacation you feel freer to enjoy a cocktail at any hour. That has been true on our river cruise as well as ocean cruises we have been on. The difference is the quality, not the quantity of drinking. The bar was stocked with brand names you recognize and civilized beer, not only on tap, but in bottles (no Bud, Miller or Coors). And I have to admit, I was drinking more wine and champagne on this trip than I have all the rest of this year. I normally avoid both because of migraines and hangovers in the past, but I had no issues at all in Europe. Was it the wine, or that I was relaxed? I am crediting the wine – perfection!

Each evening we had regional wine pairings created by Sorin our head bartender who is working toward his Sommelier certificate (a little more challenging with his mobile work venue) and has 13 years of experience working in the beverage industry. I am not an expert on wine, by any stretch of the imagination, but I know what I like and can tell you that the wines were delicious. Each region we sailed through had us drinking a different type of wine. In Budapest we had Hungarian wines, Austrian wines in Austria and of course, crisp and clean Riesling and Pinot Blanc were what we were drinking through the German wine regions.

Drinking My Vodka and Soda in a Daiquiri Glass

Without exception, the entire bar staff on the ship was exceptional, starting with Sorin, Stoyan, and Bruno. What makes a great drinking experience for me is that the bartenders knew what I wanted after just a few visits to the bar. We pesky Americans LOVE our ice and I personally love a tall or large glass. These guys had it figured out in just a few days and started serving me my drinks in daiquiri glasses because they held the most ice and liquid by volume. I may have looked a little ridiculous drinking my vodka and soda in a daiquiri glass, but, “Frankly I don’t give a damn.” And Agnes (the only woman on the food & beverage service team) in the dining room had my number too. I asked for a “large glass of caffeine” in the form of a Diet Coke at lunch and she made that happen in a red wine glass, the largest they had in the dining room.

City-side Drinking Experiences

And of course there were the city-side drinking experiences. We hit 5 breweries in 5 hours in Bamberg, found a brewery and a fine American style cocktail and cigar lounge in Vienna, and a craft beer bar in Frankfurt where we were having such a good time drinking with the locals that we skipped dinner on the ship! There were so many opportunities to enjoy local adult beverages and we took advantage of them all!

Bamberg – Five Breweries in five hours! Wish we had more time in this city! Currywurst, pretzels and beer.

Vienna – Left – Beer at a little bar, Kruger American Bar cocktail lounge, 1516 Brewery with the best coaster of the entire trip. Right – all the goodies from Demel Cafe – Amaretto coffee, Sachertorte and the House Specialty torte.

Frankfurt – L – R Mispelchen, Calvados brandy and a special breed of apricot. You do it as a shot – chew the apricot and then drink the brandy, tagliatelle with in season chanterelles, local craft beer, all at Naiv bar; the hilarious trashcans in the touristy city center.

Remember how I mentioned that John upgraded our room to a suite? Well, yeah. The suite came with an honest to goodness butler who has been trained by the head butler to the royal family in England. It is part of the corporate structure of Uniworld and Red Carnation Hotels (sister companies) that the butlers are all trained in classic English tradition. Our butler, as mentioned before is named Panche and I’d love to take him home just for the little details (he folds laundry like it was meant to be folded). John has a sweet tooth and always has some sort of chewy candy on or in his nightstand at home. John had been grabbing a small glass and filling it with gummi bears from the lounge snack bar stash and leaving it on the nightstand. Panche saw this and replaced the offending glass with a proper canister for his chewy treats! We, of course, had a great chuckle over that one! I mentioned how much I have always wanted to learn how to “saber” a champagne bottle and he provided me with an instruction sheet and a lesson using a bottle of bubbles given to us by British Airways as a celebratory gift for our 30th Anniversary. It’s the details kids…it’s the details.

After the sabering lesson, Chef Daniel treated us to caviar complete with accompaniments and fruit.