FüD :: Feast upon Delights

Worries that run through my mind right before I am about to appear on live television:

* What if there’s something in my teeth?

* What if I fart?

* Calling the co-host the wrong name.

* Accidentally swearing.

* Burning myself.

* Cutting myself.

* Tripping.

* Forgetting the recipe.

* looking fat.

So far, in all three of my debuts, I have realized only 3 of the above fears.  While making the Zucchini Linguini Panini I burned my arm on the George Foreman.  When I made Ratatouille, I initially forgot to add the onions and the garlic. And  when I went to open the oven, my tush looked more double digits than the size 4 I pretend it to be. And for all of you haters out there, the answer is No. I have yet to pass gas on television, but I wouldn’t hold your breath if I were you. Pun intended.

Studio 5 with Lindsey Joy!

Rad Roasted Ratatouille

Ingredients:

1 globe eggplant or several Japanese eggplant(1 lb), peeled and cut into ¾ in cubes

2 medium zucchini or summer squash (1 lb), cut into ½ in cubes

1 red onion, halved and sliced ¼ in thick

1 (28 oz) can diced tomatoes, drained, with ½ cup juice reserved (or use fresh)

1 (14 oz) can medium black olives

¼ cup extra-virgin olive oil

5 garlic cloves, sliced thin

1 tsp minced fresh thyme, or ¼ t. dried

1 tsp salt

1/8 tsp pepper

1 ½ Tbsp red wine vinegar

Method:

1. Adjust oven rack to the middle position and heat the oven to 375.

2. Combine all ingredients except vinegar and mix well. Spread the mixture into a 9×13 pan.

3. Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.

4. Sprinkle with vinegar before serving

This recipe is adapted from the America’s Test Kitchen Best Recipes Cookbook.

Cheddar Cheese Crackers

Ingredients:

1 8-oz. block extra sharp cheddar cheese, coarsely shredded

1/2 stick unsalted butter, at room temperature

1 teaspoon kosher salt

1 cup unbleached all purpose flour

2 tablespoons ice water

Method:

1. 
In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and uniform. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix until the dough has formed a ball.

2. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

3. Preheat the oven to 375˚. Line two baking sheets with parchment paper or coat with cooking spray.

4. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, or use cookie cutter to make shapes, then transfer to the baking sheets. Use a fork to prick each cracker to help with even baking.

5. Bake for 12 minutes or until puffed and browning at the edges. Watch carefully so they don’t burn. Immediately move the crackers to racks to cool.

*** TO mix things up, add a ny variety of cheese your heart desires.  Just make sure that the dough has the consistency of play dough (by added more/less butter), and it will work out fine!

Yesterday I did a cooking demo live on Studio 5! Mercy, it was so much fun! Thanks to all of my pals and family for your prayers and support. If you missed it, you can catch the two segments they did by clicking on the links below.

http://www.ksl.com/index.php?nid=204&sid=20028306

http://studio5.ksl.com/?nid=71&sid=20023994

After you watch it, register for the FüD Feud! It’s delicious fun, and way easier than cooking on t.v. I have made a few changes to the Feud this year that are going to make things even easier and more fun for participants; new location- Gygi’s, later start time – 11:30am, no tickets needed for friends and family, t-shirts in the goody bags, lower registration price – no living social/groupon deals needed, medals for the winners (Olympic style!)  Registration closes in just 10 days, so don’t delay! Sign-up today!

Sometimes on cold, wet, rainy days I find myself wanting to get cozy with a nice cup of hot cocoa, and dig into a good book. More often than not, it’s a cook book that I choose to read. Like many of you I have a large, happy collection of cookbooks. I collect them the way some might collect baseball cards, coins, shoes, embarrassing strories or Pez dispensers. Cookbooks are my preferred souvenir from any vacation or trip. There’s nothing quite like making a recipe from a book you purchased while on a vacation because it reminds you of the good times that were had there, and also gives you the chance to walk down memory lane while making a meal.

I am sure many of you füdies have some fantastic cookbooks. Might I suggest adding two to your collection: Delish was just published in January of this year and contains the favorite recipes of a wonderful culinary diva friend of mine, Ashlie Little. The cover is adorable, and the contents are delicious! Cross my heart!

Another new favorite fab cookbook is written by Ali Eisenach, a popular Utah blogger. Her book is called Blogging for Fishes and isn’t about deep sea delights but was written to help generate money for the “Fish” family, who are struggling with some medical bills and some very sick children. It contains wonderful full color pictures and awesome recipes from some of Utah’s favorite food bloggers. My famous “Sego Lily Salad” is even in the book, so you know it is fantastic!

Both of these books can actually be WON at the FüD Feud… but you have to register to participate so get on it! Only two weeks left till sign-ups close! If you simply can’t wait for May 12th to arrive, and to have a chance at victoriously winning either book, you can order them directly at:

www.delish-cookbook.blogspot.com
or
www.lemonpoppycake.com/2012/03/blogging-for-fishes-buy-now.html

The following is a totally true story.  I have a dear friend in my neighborhood that threw a mid-morning bridal shower.  I attended the shower but had no time to stay and chat as I was headed to a Dr.’s appointment, which meant no refreshments, what a bummer!  Later that night, she was delivering some of the leftover goodies and lovingly dropped off some chocolate cupcakes to my door.  They were absolutely scrumptious and delightful, entirely delicious, and wonderful.  I firmly believe that when my lips taste something fantastic, it is my privilege and duty to pay my compliments to the chef.  I dialed my friend, thanked her for the cupcakes, and got the name of the culinary diva that whipped them up, who happened to be a mutual friend.  I phoned the chef and left a message, thanking her for adding something delightful to my night, and requested the cupcake recipe.  Here comes the best part.  She phoned me back the next day, and couldn’t stop laughing. Why, you might wonder?  Well the recipe that she used had come from MY cookbook, FEAST!  If you attended the Füd Feud last year, then grab your autographed copy of Feast and locate the “Ridiculously Good Chocolate Cake” recipe.  It’s perfect for all occasions; baby and wedding showers, soccer treats, anniversary parties, or for a late night snack because you are too excited about the FüD Feud at Gygi to fall asleep (my personal favorite time to eat them)!

Have any of you ever been to Costco and had the opportunity to watch a Blendtec Blender demonstration?  I had seen it several times, and sampled the taco soup and the green smoothie.  I felt the soft consistency of the powder made from rice.  I knew the machine was strong and had a great warranty.  I wanted it very much, but it was certainly an investment.  And then it happened. Mother’s day rolled around and my sweet spouse asked me what I wanted.  I listed the basic desires of any mother; world peace, well behaved, happy, hardworking, honest, brave children, a house in Maui, a Caribbean Cruise, and a Blendtec.  After considering his options, my husband went with the Blendtec.  I love it! I have used it almost every day.  The grand prize for this year’s FüD Feud is a Blendtec Blender, valued at $400.  One lucky participant will walk away with this fantastic kitchen appliance, just in time for Mother’s Day.  It could be you! But only if you register for the FüD Feud!

Have any of you ever had the chance to watch the entertainingly delicious show The Food Nanny? Chef Liz Edmunds takes the American dinner table by storm, saving family’s one meal at a time.  On the show, Liz is chipper, friendly and informative.  Now for the fun part. Liz Edmunds is also like that in real life.  We met last year when she agreed to be a judge for the FüD Feud 2011.  Liz had such a great time that she has agreed to be a judge again. Want to meet her? I know you do!  All you have to do to meet the Food Nanny in person is register for the FüD Feud.  FüD Feud = Food Nanny!

Today I took a stroll through the Orson Gygi Company showroom kitchen. With my camera in my hand, and a party on my mind, I mapped out where everything is going to be located at the Füd Feud. The check-in table, the awards stand, the judging station, the place to photograph each delicious entry.  This is seriously going to be the most  wonderfully enjoyable, crazy delicious, fantastically entertaining amateur food competition in the entire world.  Join the fun! Sign-up right now for the FüD Feud!  Seize the day! REGISTER! COOK! WIN!

Few things satisfy my children like a peanut butter sandwich. One likes his sans jelly, no sweetness necessary. Some of my crew prefer raspberry jam with their PB (I am in this camp.)  Others feel a kinship with the Silly Old Bear, and want their sandwich with a smakerel of honey. My spouse requests his peanut butter sandwich to be made with whole wheat bread, sliced up bananas, and honey. When I serve that with a glass of milk he’s putty in my hands.

I love peanut butter, crunchy or smooth, loaded with sugar or natural.  There is one thing, however, that I hate about my favorite nut butter: The container.  Once you get down near the bottom of the jar, you are expected to either hold on to the half an inch of knife that isn’t inside the jar, or rub your hand in peanut butter.  As much as I enjoy Skippy, I’d much prefer to skippy doing gymnastics with my knife or getting my digits covered in peanut butter.

Don’t fret though, I have not only one solution to the problem, but two: All of the Peanut butter companies in the entire world could simply fill their brown bliss into short, fat, wide mouthed containers.  I can’t imagine the costs associated with such a change, but since they created the problem….  The second option is a little more American in that it comes with designing a new product to fill an obvious need, a product I like to call the PBK – Peanut Butter Knife.  It’s like a butter knife… only the blade is like three inches longer.  Ingenious, I know.

Update: Just checked the Internet.  The PBK is already out there.  Snap! I know what’s going on my Christmas wish list.

As a child, Saturday mornings used to be a delicious affair. I fondly recall pancakes, some kind of melon, and the world’s best scrambled eggs, made lovingly by my mother. Mom knew how to cook the eggs to perfection, but would never actually eat them herself because she just didn’t like scrambled eggs, or boiled eggs for that matter. Incidentally, I love how in the movie The Runaway Bride, Julia Roberts needs to figure out what kind of eggs she likes, before she is fully ready to commit to marriage. They don’t teach that in church… Anyways, several years into our marriage, when my husband would insist on making the scrambled eggs for breakfast, I would inwardly cringe. He had some how perfected the art of making the eggs simultaneously dry and runny at the same time. For years, I tried to be the kind of wife that just appreciated the fact that my husband was willing to cook with me at all. But then it happened. I woke up on the wrong side of the bed one fateful day and my spouse prepared another horrible batch of scrambled eggs, and I just couldn’t keep it in. It was like the scene from Nacho Libre, only I was whining about scrambled eggs, not leftovers.

Señor Ramon: What is this?
Nacho: Leftovers. Enjoy.
Señor Ramon: There is no flavor. There are no spices. Where are the chips?
Nacho: Somebody stole them.
Señor Ramon: Did you not tell them that they were the Lord’s chips?
Nacho: I was trying to!
Señor Ramon: You are useless Ignacio!
Elderly Monk: Silence brothers! This is the worst lunch I ever had.
Señor Ramon: Your only job is to cook. Do you not realize I have had diarrhea since Easters?
Nacho: Ok… Maybe I am not meant for these duties. Cooking duty. Dead guy duty. Maybe it’s time for me to get a better duty!

Funny thing was that right after I expressed my dissatisfaction with the eggs, my husband simply asked me what he was doing wrong. “You’re putting way too much milk into the eggs, then you have to overcook the eggs in an attempt to evaporate the excess moisture in the pan.” He replied with “O.K., I won’t do that next time”…. And he didn’t! How easy was that. Why had I allowed him to desecrate eggs for years, when a ten second conversation could have saved those eggs from such a humiliating conclusion?

A few days ago, my husband made a perfect batch of scrambled eggs, one of many since I gave him the EGGstremely insightful tutorial. The moral of this story? In every egg lies a heart of gold, just like in my husband.

More stories like this in FEAST. Purchase here.