Tag Archives: Cooking

Live Virtual Baking Happy Hour

Friday, April 17 from 4:00 PM to 5:00 PM
Facebook Live

Join Middleburg Life for a LIVE virtual Baking Happy Hour! Learn how to make ~ Key Lime Pie ~ with Kaitlin Hill (Chef, Food Editor, Caterer)

We invite you to follow along with Kaitlin baking your own pie using her recipe from April’s issue: bit.ly/SpringBreakDesserts

Can’t get the ingredients in time? Just sit back with a glass of wine and watch the magic happen! BONUS – Post of picture of your finished pie in the comments section of the video and the BEST PIE picture wins a GIFT CARD to Greenhill Winery & Vineyards

When: Friday, April 17th – 4 PM
Where: Facebook.com/Middleburglife

For more information click here

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Imbibe with your tribe

Kafina Organic Elixir has modified several popular holiday drinks with a plant-based “vegan” and well being twist to create a healthy alternative for you to have and serve. We have included an egg-less Eggnog to sip while trimming the tree, a delicious Espresso Martini for a festive before the dinner drink and a twist to a White Russian for sipping by the fire. Available: www.kafinaenergy.com Price: 8-Pack $25; 32-Pack $92

Kafina Vegan Eggnog or the Egg(less)nog (Makes 4-6 Drinks)

Ingredients:

  • 2 Cans of 15 ounces of Coconut Milk
  • 1 Bottle of Kafina Energy Elixir
  • 2 Ounces of Rum
  • 1/2 Cup of water
  • 6 Tablespoons of Maple Syrup
  • 1/2 Teaspoon of Nutmeg
  • 1/2 Teaspoon of Cinnamon

Directions:

  • Blend ingredients and chill for an hour.
  • Pour into your favorite holiday glasses.
  • Finish off with a sprinkle of nutmeg and a sprig of rosemary or other garnish.

Kafina Expresso Martini Topped

Ingredients

  • 2 Ounces of Vodka
  • 1/2 Ounce of Kafina Energy Elixir
  • 1/2 Ounce of Simple Syrup
  • 1/2 Ounce of Coffee
  • 1 Ounce of Espresso

Topper:

  • 3 Coffee Beans

Directions:

  • Add ingredients in a martini shaker with ice and shake.
  • Use the shaker strainer and pout into a martini glass.
  • Take the three beans and place them in the middle of the drink!
  • Voila!

The Kafina Vegan White Russian

Ingredients

  • 1/2 Ounce of Vodka
  • 1/2 Ounce of Kafina Energy Elixir
  • 1/2 Ounce of Kahlua Liquor or other Vegan Coffee Liquor
  • 1/2 Cup of Coconut Milk

Topper:

  • 1 Teaspoon of Pumpkin Spice for Topping

Directions:

  • Shake Coconut Milk in a separate glass or jar. Set aside.
  • Shake the Vodka, Kafina, Kahlua in a martini glass and pour over ice.
  • Pour the Coconut Milk into the glass and let it meld into the liquor and elixir.
  • Top with Pumpkin Spice.

NOTE: Kahlua is vegan friendly except for the following products: Kahlua Drinks to Go and Ready-to-Drink, which contain milk proteins ok for vegetarians not vegans. Kahlúa Drinks-to-Go (DTGs) and the Kahlúa Ready-to-Drink (RTDs) contain milk proteins. Kahlua Especial and Mocha ARE vegan.

For more information click here

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Holiday appetizers made easy with Bacon Jam

The days are getting shorter and pre-holiday schedules are quickly becoming jam-packed. From family commitments to social gatherings, it can be challenging to squeeze in time to curate the perfect party dish. TBJ Gourmet’s Bacon Jam easily creates a unique and delicious element to any meal – see below for our holiday appetizer recipes.

TBJ Bacon Jam features a savory-sweet combination of bacon, brown sugar, caramelized onions, apple cider vinegar, and our special seasonings. With a bit of Bacon Jam magic, simple appetizers are transformed into delicious bites within minutes. Find our award-winning Bacon Jam in specialty food stores or on the TBJ website where you’ll find even more easy recipes to get through the holiday season.

Bacon Jam Brussel Sprouts

Trim and half 1 lb of brussel sprouts
Season with salt and pepper generously
Roast in olive oil or bacon lard in the oven at 450° for 20 minutes in a cast-iron skillet or on a sheet pan, tossing about halfway through
Pull from the oven, add 2-3 tbsp of Black Pepper Bacon Jam
Toss to coat and put under the broiler for 1-2 minutes until Bacon Jam begins to caramelize
Serve topped with crumbled Gorgonzola cheese

Bacon Jam Sweet Potatoes

Wash and halve 3 large sweet potatoes
Roast flesh side down in coconut oil on a sheet pan in the oven at 375° for 20 minutes
Pull from the oven, allow to cool slightly, and scoop the flesh out into a bowl, leaving skins intact
Mash the flesh with a fork, season with salt and pepper, and stir in Maple Bourbon Bacon Jam
Fill the skins with the mixture, top with mini marshmallows and put back into the oven for 5 minutes or until marshmallows begin to melt

For more information click here

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Eat to Beat Illness

Monday, September 9 from 6:30 PM to 9:30 PM
Bouley Test Kitchen, 31 West 21st Street, Flatiron, NYC

Join Dr. Rupy Aujla, NHS GP best-selling cookbook author of ‘The Doctor’s Kitchen’, and Chef David Bouley in Bouley Test Kitchen presenting “The Chef and the Doctor Dinner: Eat to Beat Illness” Dr. Rupy’s talk will be based on his new book, “Eat to Beat Illness”, and will include a short Q and A session.

The presentation will be followed by a wellness-inspired five course dinner created by Chef David Bouley, utilizing ingredients discussed in the presentation, accompanied with wine curated by Beverage Director Olivier Flosse.

Dr. Rupy Aujla – The Doctors’s Kitchen
Dr. Rupy Aujla started ‘The Doctor’s Kitchen’ – a project to inspire patients about the beauty of food and the medicinal effects of eating well.

“Dr. Rupy is part of the new generation of physicians teaching people that food is medicine.”
— Dr. Mark Hyman, MD

In 2011, Dr. Aujla helped overcome his own medical problem by diving into the research and figuring out how lifestyle impacted his condition. He realized that patients could benefit from a doctor explaining the evidence-based benefits of healthy living, which is exactly what he does. Through a holistic view of the body and mind, combined with conventional medical practice, we can achieve great things.

Not only does he create delicious recipes on his website and social media channels including Instagram, Facebook and YouTube, Dr. Aujla also talks about the amazing clinical research behind the ingredients he uses.

He has two best-selling cookbooks published by Harper Collins: ‘The Doctor’s Kitchen’ and his second book ‘Eat to Beat Illness’; which was released in the United Kingdom in March 2019 and is soon to be released in the US in September this year, and quickly become a UK Sunday Times Bestseller.

Links:

The Doctor’s Kitchen Website
Eat to Beat Illness Book
The Chef and the Doctor
This immersive dining and educational culinary experience is part of Bouley’s “The Chef and the Doctor” series, featuring world-renowned doctors and Chef David Bouley. Each event begins with a reception featuring passed canapés and a followed by a wellness-inspired five course dinner created by Chef David Bouley, accompanied with wine curated by Beverage Director Olivier Flosse.

For more information click here

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Bastille Day Soiree

Sunday, July 14 from 1:00 PM to 4:00 PM
Bouley Test Kitchen, 31 West 21st Street Flatiron, NYC

We invite to you to an afternoon of celebration! Join us for Bouley’s Bastille Day Gypsy Jazz Brunch Soirée on Sunday afternoon, July 14th, 2019, 1:00 – 4:00PM at Bouley Test Kitchen.

Celebrate La Fête Nationale with jazz manouche – live gypsy jazz – and savoring Chef David Bouley’s French nouvelle cuisine. Delight in signature passed canapes, charcuterie, French cheese by Master French Craftsman Rodolphe Le Meunier, Bouley baked breads and desserts by Chef Etienne Le Bastard. Experience live cooking demonstrations and a special French wine program for la fête nationale. Liberté, égalité, fraternité!

$95 + (Gratuity and Tax.)

For more information click here

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Fright Night Cooking Class

Saturday, October 27 from 7:00 PM to 11:00 PM
Franco On 5th, 3334 Fifth Avenue, San Diego

Social Dating 101 will be embarking on their second multi-sensory event, “cooking classes with celebrity chef Lauren Lawless” (https://www.cheflawless.com/)from masterchef season 8. The goal of this event is to nurture the connections of local singles and couples while simultaneously learning how to prepare some delicious dishes. This is the ultimate interaction for a meet and greet mixer. If you love music, enjoy the nice sound of piano player-Jesse Johnson during our cocktail hour. In addition, to the creative platters that chef Lauren Lawless will provide. The aesthetics of the event will be a nice relaxed atmosphere, with no more than 60 people. There will be seating for both indoor/outdoor with cocktails and a raffle for some great gifts. We will be encouraging our guests to wear their favorite Halloween costumes. Our guests will have the pleasure of learning how to make Homemade Ricotta Cheese Gnoochi with Sausage, Mushrooms, Kale & Walnut Pesto. There will be groups of 15 to 20 people that will be in a class at one time during our rotation. During the time a class is going, the rest of the guests will be enjoying good food and wine along with group activities where gusts will play Halloween trivia for money and prizes. There will be cash prizes and gifts for the best Halloween costumes as well. So make sure you come in your most original Halloween costume if you want to participate in the contest. Tickets are $75 per class, and include picture with celebrity chef and gift bag. The menu for this event will be.

Appetizers

Mini Pork Tostadas with Ancho Chili Grape Jam & Micro Greens

Caliente Shrimp Skewers with Mango Shooters

Main Course

Homemade Ricotta Cheese Gnoochi with Sausage, Mushrooms, Kale & Walnut Pesto

Dessert

Flambéed Apples with Rum Spiced Cake, Apple Dust, Cinnamon Sugar Almonds & Madagascar Vanilla Ice Cream

For more information click here

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Party Pics – Wasted

Champions crowned at first WASTED event
Chef Works and Kitchens for Good team up for charity, sustainability
SAN DIEGO — Chef Works and Kitchens for Good are thrilled to announce the winners of the first-ever
WASTED: A Celebration of Sustainable Food.
On Oct.14, with the Pacific Ocean as the backdrop, dozens of chefs and mixologists put their creativity
and innovation to the test by competing in three categories using food that would typically be
discarded.
The Nude Dude Food team of Ryan Van Voorhis and Seth Bradley from Chicago – sporting their
signature aprons-only look — won the Savory Event. Thiago Silva of Boston won the Pastry Competition.
And San Diego’s Christian Siglin was named top mixologist. The winners were determined by attendees
voting on their favorite dishes in each category.
“The creativity of all of the chefs and mixologists was so inspiring,” said multi-award winning celebrity
chef Elizabeth Falkner, who served as the emcee for WASTED. “The movement of eliminating food waste
and focusing on sustainability is gaining tremendous momentum and events like this will help bring it to
the forefront.”
All money from the event, including tickets and auction items, supported Kitchens for Good – a non-
profit organization in San Diego that tackles issues of food waste, poverty and hunger. Each chef was
paired with one of KFG’s culinary students – many of whom have had to overcome adversity such as
homelessness, imprisonment or aging out of the foster care system.
“The talent at this event was amazing and we’re honored to have won,” said Bradley and Van Voorhis.
“Food sustainability is an issue we take very seriously and I think with just a little bit of education,
people at home can start making a difference in their own kitchens. We’re thrilled to have helped raise
money for an amazing cause while educating people about sustainability.” The event generated approximately $48,000 for Kitchens for Good.
“We had an idea of what we wanted this event to be and it turned out to be so much more,” said Chuck
Samuelson, founder and board member of Kitchens for Good. “We’re humbled by the outpouring of
support from the community, the chefs and the companies that answered the call to bring awareness to
some important issues in the food industry.”
Chef Works, the global leader in culinary and hospitality apparel, provided personalized chef coats and
aprons for each participant in addition to a $25,000 grant through its charitable arm, Chef Works Cares.
“When we first heard about Kitchens for Good and what they stand for, we knew we needed to be
involved,” said Cynthia McCormick of Chef Works, who oversees the Chef Works Cares program. “Food
sustainability and eliminating waste is not just a corporate responsibility, it’s a corporate obligation. We
take it very seriously and we’re honored to put our name alongside Kitchens for Good.”
About Chef Works Chef Works is the global leader in culinary and hospitality apparel with unrivaled
distribution in more than 70 countries. With an emphasis on fashion and function, Chef Works dresses
the back of the house and waitstaff for a diverse range of customers including: International hotel
chains, award-winning restaurants and bars, culinary schools, food service companies, laundries,
assisted living facilities and upscale cinemas. The family-owned-and-operated business has helped pave
the way for the culinary uniform movement by working directly with celebrity chefs and hospitality
influencers to develop innovative, fashion-forward garments.
About Kitchens for Good Kitchens for Good is a San Diego based non-profit that uses kitchens as a tool
to nourish bodies, empower the marginalized, and create economically vibrant communities. Kitchens
for Good rescues surplus food that might otherwise go to waste, and turns it into nutritious meals for
the hungry, while training men and women previously perceived as unemployable for careers in the
culinary industry. This approach addresses the most immediate need of hunger by feeding the food
lines, but also helps to shorten the line itself by offering pathways out of poverty for individuals
transitioning out of incarceration, homelessness and foster-care. KFG’s ensures its sustainability through
a catering and food service enterprises that offers on the job training opportunities for all students, and
generates 59% of the organizations budget.

For more information click here

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A new twist on the Spring Ham: Sweet Tea

This Spring, try a new take on the spiral ham with an unconventional choice, Milo’s Sweet Tea.

Milo’s is steeped in heritage, fresh brewed since 1946 when Milo Carlton returned home from World War II. That’s when he and his wife, Bea, opened a restaurant and became famous for their Sweet Tea. Milo’s philosophy was simple – use high quality, natural ingredients, listen to your customers and never sacrifice taste. Their vision still guides us today as we source natural ingredients, fresh brew all of our teas and never use added colors or preservatives.

Here’s the recipe for Milo’s Ham Glaze

INGREDIENTS

5 lb fully cooked spiral bone in ham

Glaze:

2 cups Milo’s Famous Sweet Tea
1 cup brown sugar
10 cloves
2 cinnamon sticks

DIRECTIONS

Preheat Oven to 325 degrees
Combine all Glaze ingredients into saucepan
Bring all Glaze ingredients to a boil
Reduce heat to medium low and glaze is bubbly
Cook 15-20 minutes until tea is reduced and glaze is light brown – stir occasionally
Remove cinnamon sticks and cloves (Tip: Tilt saucepan to side and cloves will float to the top)
Pour immediately over ham and in between spirals – glaze will thicken as it cools
Cover with foil and bake 1:15-1:30 basting halfway through cook time

For more information click here

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Great American Foodie Fest – 2018

Thursday, April 26 at 5:00 PM to Sunday, April 29 at 7:00 PM
Sunset Station, 1301 W. Sunset Road, Henderson, NV

Showcasing some of the nation’s best foods featured on Food Network, Cooking Channel & Travel Channel
Over 50 of the nation’s best food trucks and specialty food vendors!
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great attractions | cooking demonstrations | carnival rides | beer garden | live DJ
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Just $8 in advance, $10 at the gate (4 day pass, unlimited reentry)

For more information click here

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Food Network Magazine Cooking School 2017

Saturday, November 11 at 8:30 AM
International Culinary Center

Every food lover’s dream is to go to Culinary School and now Food Network Magazine readers can do just that! Join Food Network Star Marcus Samuelsson, Food Network Magazine editors and International Culinary Center chef-instructors and learn how COOK LIKE A STAR at the second Food Network Magazine Cooking School. Cook, learn and have fun at this one-of-a-kind event!

Select the morning event with breakfast (8:30AM – 12:30PM) or the afternoon event with lunch (2PM – 6PM; NOTE – AFTERNOON SESSION is SOLD OUT). Every guest will receive an event gift bag, a Food Network Magazine branded apron and gifts from sponsors.

LOCATION
International Culinary Center
28 Crosby Street
New York, NY 10013

DATE AND TIME
Sat, November 11, 2017
8:30 AM – 12:30 PM EST

$139

For more information visit https://www.eventbrite.com/e/food-network-magazine-cooking-school-2017-tickets-36837612290

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Sensuous Dining with Nielsen- Massey Vanillas

Create a Sensuous Dining Experience this Valentine’s Day by Unleasing Your Flavor Passion with Nielsen- Massey Vanillas

This Valentine’s Day, channel your inner culinary artist by embracing the complex flavor palette inspired by Nielsen-Massey vanillas and flavors. Draw from timeless examples of famous masters such as Picasso and van Gogh who created masterpieces that were expressions of their love and passionate creativity. These recipes and tips can help the inner Cupid within each of us share our true creative nature through an exquisite meal, sure to result in your lover’s unbridled affection. Speaking of oils, there are also ideal oils for your beard. It’s so nice to take care of your beard. But do not use only oils, there are many factors that can make your beard looks awesome. You need this new beard kits, all in one kits which the package includes oils, balms, brushes and scissors with such affordable prices. Order beard maintenance kit now!

Embrace the vision of Claude Monet’s Garden at Giverny as you serve Ginger Citrus Scallops with Sweet Chili Sauce, a dish inspired by the fresh flavors of the outdoors, commencing your evening using the sweet and woody notes of Mexican Pure Vanilla Extract. The slight heat of the fresh ginger in the recipe, paired with floral undertones of the Orange Blossom Water prepare taste buds for a three course canvas blooming with flavor.

Mexican Pure Vanilla Extract is a rich marriage of sweet and woody notes with a deep, spicy character. The resulting origin-specific extract works especially well with chocolate, citrus fruits and warm spices.

Employ the spirit and bold color style of Frida Kahlo while serving Vanilla Scented, Chili-Marinated Beef Skewers, a dish brushed with complex fiery flavor. Add Sautéed French Beans with Vanilla Spiced Truffle Oil for an earthy bright addition, securing both items as an undiminished multicolored main course.

Embody the commitment of pop artist Yayoi Kusama to limitless imagery as you prepare Decadent Chocolate Pudding with Espresso Whipped Cream, a dessert with endless flavor (recipe below). Made with an intensely hued trio of flavors including Mexican Pure Vanilla Extract, Pure Chocolate Extract, and Pure Coffee Extract, this dish will be remembered through infinity.

To gain more cooking inspiration visit Neilsen-Massey.com for a robust gallery of recipes representing the full selection of Nielsen-Massey pure vanillas and flavors.

 

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