Showing posts with label best. Show all posts
Showing posts with label best. Show all posts
Thursday, March 20, 2014
And the Winner for Best Home Chef in a Series is… Food Wishes! smattering of polite applause
We did it! Im proud to announce that Ive returned from Hollywood, Tasty Awards trophy in hand! It was a very long, short two-day trip, so Im going to keep this brief. I cant thank you all enough for taking the time to vote.Every single time Ive asked for support with a contest or award, you faithful foodwishers come through like champs. Its one of the oldest clichés in the business, but its so true, without the audience, there is no show.
I met some amazing new people, and got to visit some dear old friends. Speaking of friends, I have to give a big shout out to my buddy Sara (aka Average Betty), who won the 2010 Home Chef award, and was nominated in more categories this year than any other show. Unfortunately, she was robbed, but it was an impressive showing nonetheless.
Los Angeles was a lot of fun, but Im excited to be back and cooking in chilly, not-quite-as-glamorous San Francisco. Thanks again, and stay tuned for a bunch of new videos airing soon!
Friday, March 14, 2014
Food Wines 2010 Best New Chefs Dinner Photo Recap
Sure, those dark, blurry Twitpics I psoted last night were nice, but heres what the Food & Wines Best New Chefs food really looked like. Congratulations to Jonathon Sawyer and his fromage blanc raviolini for taking home the title!
Heres what these ten incredibly talented chefs created for this very special event:
Roy Choi, Kogi BBQ Truck - Chego meatball in sesame leaf, sweet and spicy sauce, and polenta:
Matt Lightner, Castagna - hearts of Walla onion with BBQ onion glaze, smelt roe:
Clayton Miller, Trummers on Main - pork terrine, pickled tomatillo, smoked mayo:
Missy Robbins, A Voce - Strachiatella cheese, lamb pancetta, pickled ramps:
Jonathon Sawyer, The Greenhouse Tavern - fromage blanc raviolini, stewed tomatoes:
Alex Seidel, Fruition - lamb rib eye, pea and potato risotto, lamb sweetbreads confit:
Mike Sheerin, Blackbird - sepia noodles, fried chocolate, cardamom tofu:
John Shields, Town House - scrambled egg mousse, salmon roe, birch syrup:
Jason Stratton, Spinasse - rabbit Russian salad, beets, peas, tuna maionesse:
James Syhabout, Commis - Parmesan financier, green strawberry conserve, young herbs:
Read More..
Heres what these ten incredibly talented chefs created for this very special event:
Roy Choi, Kogi BBQ Truck - Chego meatball in sesame leaf, sweet and spicy sauce, and polenta:
Matt Lightner, Castagna - hearts of Walla onion with BBQ onion glaze, smelt roe:
Clayton Miller, Trummers on Main - pork terrine, pickled tomatillo, smoked mayo:
Missy Robbins, A Voce - Strachiatella cheese, lamb pancetta, pickled ramps:
Jonathon Sawyer, The Greenhouse Tavern - fromage blanc raviolini, stewed tomatoes:
Alex Seidel, Fruition - lamb rib eye, pea and potato risotto, lamb sweetbreads confit:
Mike Sheerin, Blackbird - sepia noodles, fried chocolate, cardamom tofu:
Jason Stratton, Spinasse - rabbit Russian salad, beets, peas, tuna maionesse:
James Syhabout, Commis - Parmesan financier, green strawberry conserve, young herbs:
Monday, February 3, 2014
PUMPKIN CRANBERRY BREAD the best
If the rating system for this recipe was 1 to 5 stars; I would rate this a 10. It is absolutely delicious and will be perfect for your holiday table!! It is very easy to make (doesnt even take an electric mixer) and yet it is unique enough for gift giving. I hope you try it, it is SO GOOD... extremely moist, total comfort food!!!
Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. Set out two large bowls. In the first one mix:
3 cups all purpose flour
3¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons baking soda
1½ teaspoon salt
In the 2nd bowl, mix:
3 cups granulated sugar
(1) 15 ounce can pure pumpkin (see note)
4 eggs1 cup vegetable oil
½ cup orange juice (see note)
2 cups fresh or frozen cranberries (see note)
.
Whisk the first bowl (with the flour in it)until the dry ingredients are well mixed. Whisk the 2nd bowl (with the pumpkin in it) until WELL mixed and oil is completely incorporated. Pour the wet into the dry and mix with spoon just until moistened. Stir in cranberries gently.
.
Pour batter into prepared loaf pans. Bake 60 to 65 minutes (my oven took 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out. Wrap the hot bread IMMEDIATELY in plastic wrap, covering tightly. Let the breads cool completely in the wrap.
NOTE: Make sure you use a 15 ounce can of plain packed pumpkin and NOT pumpkin pie filling (big difference).
NOTE: Recipe calls for ½ cup of orange juice, which I didnt have, so I used pineapple juice instead.
NOTE: Wash and sort your cranberries. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.
NOTE: It is OK to put the plastic wrap on the hot bread as soon as it comes out of the pan. This forces the moisture back into the bread as it cools.
NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.
Read More..
Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. Set out two large bowls. In the first one mix:
3 cups all purpose flour
3¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons baking soda
1½ teaspoon salt
In the 2nd bowl, mix:
3 cups granulated sugar
(1) 15 ounce can pure pumpkin (see note)
4 eggs1 cup vegetable oil
½ cup orange juice (see note)
2 cups fresh or frozen cranberries (see note)
.
Whisk the first bowl (with the flour in it)until the dry ingredients are well mixed. Whisk the 2nd bowl (with the pumpkin in it) until WELL mixed and oil is completely incorporated. Pour the wet into the dry and mix with spoon just until moistened. Stir in cranberries gently.
.
Pour batter into prepared loaf pans. Bake 60 to 65 minutes (my oven took 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out. Wrap the hot bread IMMEDIATELY in plastic wrap, covering tightly. Let the breads cool completely in the wrap.
NOTE: Make sure you use a 15 ounce can of plain packed pumpkin and NOT pumpkin pie filling (big difference).NOTE: Recipe calls for ½ cup of orange juice, which I didnt have, so I used pineapple juice instead.
NOTE: Wash and sort your cranberries. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.
NOTE: It is OK to put the plastic wrap on the hot bread as soon as it comes out of the pan. This forces the moisture back into the bread as it cools.
NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.
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