Book and Product Reviews Archives | Page 15 of 17

Cherry Lemon Pistachio Scones

July 21, 2010

I’ve written of my love of scones before, although it has been a long time since I’ve made them. This is purposeful since a batch barely lasts a day in our kitchen. Yes, put me and a scone in the same room and the self control goes out the window.

Due to a series of events that involved inspiration and obtaining of ingredients, I decided I had sacrificed long enough. It was time for another batch of scones.

Earlier this week I was inspired by this amazing Lemon and Pistachio Cakes recipe at Baker Wanabe. This is a new blog by Anna from Chef Wanabe, one of my favorite food blogs. I still want to try that cake as is, but for this recipe it got me thinking about the lemon pistachio combo.

Next, I received a package of assorted nuts and dried fruit from Oh Nuts. I was thrilled to receive this because I was able to get raw nuts – cashews, pistachios and almonds. I find that I no longer need salt on nuts. If you take it away, you get to enjoy the true, unique flavor of each variety. I also got a bag of dried tart cherries, the benefits of which I wrote about just last week.

I broke into the bags right away. The nuts were very fresh and while the cherries do have added sugar and oil (it is difficult to find varieties that don’t), I just couldn’t stop snacking. Then I reminded myself that I needed to use these for some cooking.

Hmmm…lemon, pistachio…how about cherries too? Check!

So far I haven’t made scones with white whole wheat flour so I tried it with this time around. Excellent! I also skipped a glaze and simply pressed some demerara sugar into the top of each before baking.

My only change is that in the recipe written below I reduced the salt to ¼ teaspoon. I used sea salt and the original ½ teaspoon I added made them just a little too salty and overpowered the sweet. Otherwise these scones have it all – sweet, salty, tart, chewy and crunchy!

Cherry Lemon Pistachio Scones

1 ¼ cups white whole wheat flour
2 ¼ tsp baking powder
2 tbsp mascavo sugar
¼ tsp sea salt
1 tbsp lemon zest
¼ cup cold unsalted butter
Juice from ½ a lemon
2/3 cup dried tart cherries
¼ cup raw pistachios
½ cup milk
Demerara sugar

Preheat the oven to 400 degrees F. In a medium bowl, mix together the flour, baking powder, mascavo sugar, salt and lemon zest. Cut the butter into pieces and blend with two knives or a pastry blender until the butter is cut into pea-size pieces.

Stir in the lemon juice, cherries and pistachios. Gradually add the milk and mix the dough to form a ball. Place the dough ball on a floured surface and flatten or roll out until it is ¼ to ½ inch in thickness.

Cut it into 8 pieces and place the pieces on a greased baking sheet. Sprinkle each scone with Demerara sugar and gently press it in to stick. Bake for 13 to 15 minutes or until the edges are browned and scones are baked through. Makes 8 scones.

Happy 70th Birthday to my Dad today! One of my most loyal readers!

Disclosure: Oh Nuts nuts and dried cherries were sent to me free of charge. I was not under any obligation to write about or cook with them, and I did not receive any compensation for doing.

Thinkfood Cookbook

June 16, 2010

Don’t you just love it when you’ve been working on a project and the time has finally come to share it with others? That is exactly how I’m feeling today due to the launch of the Thinkfood cookbook and the Recipe of the Week campaign.

A few months ago myself, and 49 other food bloggers, were invited to work with PositScience, a science-based software company that develops products to exercise the brain and improve brain health. The goal of the project was to take an integrated approach to brain health that includes brain training and brain healthy eating. The result is the Thinkfood cookbook which contains recipes from each of us full of foods associated with mental health and wellbeing!

The hard copies of the cookbook will become available in mid-July with part of the sales going to charity, but today we are announcing the Recipe of the Week campaign which gives you the opportunity to see and print the recipes for free.

By signing up for the campaign, you will receive one recipe from the cookbook via email for the next 50 weeks which will arrive in your inbox on Wednesdays. Recipes include snacks, appetizers, sides, salads, main courses and desserts. (I know. You are excited that dessert is considered brain food!)

I am so happy to be a part of this project! It is, of course, focused on real food; real food that maintains the health of one of the most important parts of our bodies. I am thrilled with what they have done with my recipe regarding photography and layout, and I can’t wait to see what everyone else involved has contributed. Be sure you sign up for the campaign so that you can see the recipes too. Then stay tuned because once the books are released in mid-July, I’ll be giving away one to my readers!

If you want to know a little more about PositScience you can follow them on Twitter or check out their Facebook page.

Jonathan’s Bluegrass Table: Cornmeal Waffles with Bananas Foster Sauce

June 15, 2010

When I was in San Francisco last November for the Foodbuzz event the people I met, especially those from California, seemed intrigued by the fact that I was from Kentucky. No offense meant to you if you are from California, of course. However, it was immediately apparent to me that Kentucky seemed a strange and far off place to those I encountered.

During that food conference last year the common question was:

How are things in Kentucky?

Obviously, with the given atmosphere “things” was used to refer to food. People seemed somewhat surprised when I told them about our multiple local producers of incredible products like cheese and honey, or the rolling farm land owned by inspiring families who use the same practices as Polyface Farm featured in Omnivore’s Dilemma and Food, Inc. I typically went on to talk about the gourmet restaurants housed in historic buildings with chefs who are regularly in the running for the honor of the James Beard award in the Southeast region.

The more we talked, the more my pride grew. Yes, we have some fabulous food and chefs in Kentucky. While I enjoyed our conversations, I’ve recently acquired a cookbook that will leave no need for further discussions. The next food event I attend outside of Kentucky I think I will take it with me. When someone asks me, “How are things in Kentucky?” my answer will be:

This is how things are in Kentucky.

Jonathan Lundy is the chef owner of the historic restaurant in downtown Lexington, Kentucky, Jonathan at Gratz Park. In his new cookbook, Jonathan’s Bluegrass Table: Redefining Kentucky Cuisine, he combines the flavors and ingredients he grew up around in Kentucky’s Bluegrass region with the flair that only a creative, highly skilled and well-traveled chef can master. Many of the recipes for the foods featured at the restaurant come to life in his cookbook.

Chef Lundy has strong ties to Kentucky which comes through in his art. His family invented Calumet baking powder which was later sold to become Calumet Farm with a record history for Derby and Triple Crown winners. If you don’t know much about horse racing, perhaps this additional fact about Chef Lundy’s history will be of interest – his first kitchen job was as an apprentice to Emeril Lagasse. Jonathan was a 2010 James Beard Southeast chef of the year nominee.

This collection of recipes is more than a cookbook; it is a food memoir of growing up in Kentucky. Chef Lundy uses local ingredients such as sorghum, bourbon, country ham and grits to create old fashioned favorites with an upscale, gourmet twist. It is Kentucky food as it has never been done before. It is history for the modern food lover.

Many of the recipes utilize fairly simple ingredients with straight forward steps. One recipe will encompass several others as sauces, toppings and other additions are included in separate recipes. This makes it easy to quickly find them when you take Chef Lundy’s advice and use the book as a base to get creative in your own cooking.

The book is full of stunning photography by Lee Thomas. Not only will you see gorgeous food photos, but photos of all things Kentucky – horses, stone fences, farms and family.

It was difficult to decide what I wanted to make from the cookbook, but it is likely no surprise to you that I went straight for the brunch section. This led me to Cornmeal Waffles with Bananas Foster Sauce. This is the most unique waffle recipe I have tried and to be honest with you, as I mixed the batter I began to worry that it would be too thin. However, once on the iron it puffed up beautifully.

Cornmeal Waffles with Bananas Foster Sauce | Fake Food Free

I let them cook longer than other waffles I’ve made, closer to 6 minutes than 4. This created a beautifully crunchy crust. Once they are topped with the Bananas Foster Sauce you realize you have the best balance between breakfast and dessert ever created.

Cornmeal Waffles with Bananas Foster Sauce and Toasted Pecans

Reprinted with permission from Jonathan Lundy

½ cup flour (I used white whole wheat)
½ cup cornstarch
½ cup cornmeal
1 tbsp salt
1 tsp baking powder
½ tsp baking soda
2 tbsp sugar (I used mascavo)
1 tsp vanilla extract
1 ½ cups buttermilk
½ cup milk
¾ cup vegetable oil
1 egg yolk
3 egg whites
Bananas Foster Sauce (below)
½ cup toasted pecans

Sift all dry ingredients into a large mixing bowl.
In another large mixing bowl, mix the vanilla, buttermilk, milk, vegetable oil and egg yolks together.
Whip egg whites to a soft peak.
Mix all ingredients together.
Store in a refrigerator. May be made up to 2 hours before cooking.
Follow waffle machine directions.
Top off waffles with Bananas Foster Sauce and toasted pecans.
Serves 6

Bananas Foster Sauce

1 stick butter, melted
2 cups brown sugar
½ tsp ground cinnamon
½ cup banana liqueur
6 bananas, sliced ½ inch thick
½ cup dark rum

Add melted butter, brown sugar and cinnamon in a medium-sized sauté pan. Place pan on low heat and simmer until sugar has dissolved.
Add remaining ingredients and simmer for 5 minutes.
Ladle 3-4 ounces on each portion of cornmeal waffles.
Yields about 4 cups – Serves 6

If you want to experience Kentucky cooking the book is available from the Jonathan at Gratz Park website, Butler Books or your local bookstore.

If you happen to be around the area you can meet Jonathan during his guest chef appearances at the Brown Hotel in Louisville, Kentucky on June 18th and on the Old Kentucky Dinner Train on July 10th for special dinners and book signings. He will also host the opening night of the James Beard – Alltech World Equestrian Games dinners on September 25, 2010, an amazing world-wide equestrian and food event taking place in our area.

Below is a sampling of some of the other wonderful recipes you will find in Jonathan’s Bluegrass Table.
All photos below are the work of Lee Thomas and reprinted with permission from Jonathan Lundy.

Potato-Spun Shrimp

Pimento Cheese Grit Fries

Shrimp and Grits

Flaming Butterscotch-Bourbon Crème Brûlée

Disclosure: The review copy of this cookbook was sent to me free of charge. I was not under any obligation to write about it and I did not receive any compensation for doing so. Nothing influenced the opinions written here other than my love for local foods.

The Taste of the Bluegrass

May 26, 2010

I debated all day on Friday whether or not I should go. Finally about 3:00 pm I made the decision. I would spend my evening at the Taste of the Bluegrass, a local food event to benefit God’s Pantry.

Side note: Does anyone else find it odd that we tend to support food banks by offering huge food events where we stuff ourselves? It always makes me think, but as you can see, doesn’t keep me away from the food.

My husband was worn out from a long week of conferences so I knew he wouldn’t have any interest in going, but then I found out that fellow food blogger, Melissa, wanted to go. We scheduled our date and spent the evening tasting food and drink from area restaurants.

I met Melissa a while back because she works in wellness with many of my former coworkers. When I returned from Brazil I found out she also has a great food blog so needless to say, we have a lot in common. A self-proclaimed granola girl, she cooks up great real food recipes over at My McDonald Meal.

This was my first time at the Taste of the Bluegrass and I quickly learned that it is much more of a social draw than a food event. People are there to eat, and drink, and drink, and drink, but I’m pretty sure we were the only ones with cameras. You should have seen some of the stares and perplexed looks we were getting. Fortunately, after 2.5 years in South America with very blonde hair and an accent that screamed US American, staring has very little effect on me. We elbowed up to all the tables and snapped away.

We were there for the local, seasonal flavors which we are fortunate to have an overabundance of here in central Kentucky. Not to mention plenty of great bourbon.

To say it was packed is a huge understatement. We moved along in lines to try food and found ourselves downing cups of wine and swallowing big bites to free up our hands for the next selection. This also resulted in little time to adjust my camera to changing lights so I apologize for some of the less than beautiful pictures.

So here you go. A taste of what we had to eat at this delicious event. I have to warn you though. I will likely say “best _____ I’ve had before” and “absolutely delicious” several times in this post. The food was outstanding!

We were greeted at the door with bourbon. Maker’s Mark to be exact. Many of the companies were offering their single barrel selection and most offered them only on the rocks, with water or with a local soda called Ale-8-One, a ginger ale. We passed on the Maker’s for the opportunity to try some other smaller distilleries and special selections.

Next, strangely, we hit the desserts. It all felt a bit backwards, but we took advantage of starting with some sweet stuff.

First, cupcakes from BabyCakes Cupcakes. I have yet to visit this place, but I am making it a priority now. The Kentucky Pride cupcake with mocha bourbon cake and mocha bourbon buttercream was fantastic. Not to mention that the owner is sweet as can be.

The Sugar Forest had some gorgeous wedding cakes and the Champagne Cake with Hazelnut Filling was darn near perfect as far as wedding cake goes. I consider myself a qualified judge since I grew up with a mother who owned a cake business.

Later we came to Tinker’s Cake Shop. Just look at that beautiful green fondant flower. They were giving away strawberry cake pops. You can see them there behind the cake. I usually shy away from these because so many recipes call for boxed cake mix and canned frosting, but these were incredible. I didn’t ask, but I suspect they were made from scratch. The fresh strawberry flavor was unmistakable.

Kentucky wineries were plentiful. We really have so many great wines from this area. I didn’t go overboard because for this event I was more interested in trying the bourbons, but I did have a very nice Riesling from Elk Creek Vineyards.

Speaking of drinks I got to introduce Melissa to Bluegrass Sundown, the closest thing to a true Irish coffee that I’ve had in the States. It is a concentrate made with coffee, bourbon and sugar. After it is mixed with water and heated, it is topped with cream. This is an example of one of those bad photos I mentioned above, but you get the idea.

Turf Catering served up one of my favorites from the evening – the Maryland Crabcake with Lemon Aioli. Words can’t describe how tender and flavorful this was. Likely one of the best crabcakes I’ve had, but I say that having yet to visit Maryland. The creativity award goes to their Seared Ahi Tuna on Edible Spoon with Wasabi Cream. Just look at it. So beautiful and delicious too! For dessert, the Key Lime Cheesecake Martini. Don’t you just want all of this for your next party?

We both practically cheered when we saw that Giuseppe’s Ristorante Italiano was offering gnocchi. Not just any gnocchi, but Lobster Gnocchi Gratin. Oh so creamy and rich!

The local co-op in town, Good Foods Marke & Café served up Israeli Couscous with Lamb Kofta and Tzatziki Sauce. I saw it from a distance and had to fight my way up to the table. Many of the ingredients such as the lamb and mint were local and this was another favorite of the night for me.

Oh, you’d like to hear about more drinks? Well here you go. We made our way to the Four Roses table to be greeted by a cute server in a costume of which the collar was a massive rose. She handed out these drinks, the ingredients of which I’m still not sure. Bourbon, grenadine and considering how easily they went down, very dangerous.

I have wanted to try Wild Turkey American Honey Bourbon for a long time now so I was thrilled that I had the opportunity. Oh wow, was it great. Slightly sweet, on the rocks, I have to get a bottle for the summer.

We have a culinary school in Lexington that is a branch from a school in Louisville, Sullivan University. The students were at this event offering what was likely the freshest tasting of the night. Yes, the chefs were making the pasta fresh right before our eyes! There were several different varieties made with local ingredients. I had the spinach pesto which was delicious. Melissa said the tomato was even better. I finished it off with Zabaglione (an Italian custard) with fresh fruit.

More dessert you say? How about Derby Fudge from Lexington Fudge Company? Just so you know, anything “derby” is Kentucky code for bourbon, chocolate and pecans. I didn’t even know this company existed. Fantastic fudge and I can see those little tins being the gift of choice in the future.

Last year I reviewed a delicious cheese from Sapori D’Italia, a local company that makes fresh and aged goat cheese. Oh, this cheese is unreal, especially the Caciotta al Peperocino with a red pepper infusion. I also got to try their fresh Agri alle Erbe. It just melted in your mouth. I can’t wait to pick some up at the Farmer’s Market.

Finally, if you happen to find yourself in central Kentucky there is one restaurant that tops the list for many in the area – Holly Hill Inn. The owners have a very interesting story and have expanded to open other restaurants in the area. With its location in a historic home and fresh, local ingredients Holly Hill Inn is the place to go. (Bonus that the girl working the booth asked us if we were on Tastespotting! Yes! A fellow foodie).

The Woodford County (local) Mediterranean Meatballs with Walnut Raita were incredible. Same goes for the Asparagus with Toasted Hazelnut & Citrus Glaze. I’m not sure if this is regularly on the menu, but I know what I’m ordering on my next visit if it is.

Looking back at the event guide there were so many things I didn’t get to try. I was pleasantly surprised by the level of food quality and flavors at the event. However, the location was so disappointing. It was at the Keeneland barn which is on the grounds of the local race track. A beautiful location, but it was so congested. You could barely move or see many of the vendors.

It seems as though events like this always tend to be in these types of close quarters. I really hope they decide to expand and move it to a new location next year. I doubt I will attend again until they do. As I said, the food was amazing, but it wasn’t worth the trade off of not being able to fully enjoy it without being bumped from side to side by the crowd.

******************

And after all that?

On Saturday morning I ran a 10K. Yes, I know. Not exactly the best race prep and believe me, I felt it, but I didn’t want to pass up either event. This was actually the first time I have run a full 10K race. I ran my half before I successfully ran a 10K event (as in running the whole thing). I ended up with an 11:40 pace which I was very happy with considering my half marathon time. My goal is to run a 10:30 5K by the end of the summer.

As for the event, I think I have officially said good-bye to small community races. It’s strange because it used to be that those were the only type I wanted to support. Now, although I don’t consider myself a hardcore runner or a gadget fan, I find that larger, more organized races appeal to me and motivate me.

This race had about 100 people and we ran through neighborhoods. It wasn’t all that safe as the finish line was located right in front of the parking lot entrance for the wellness center hosting it. That meant cars were coming in and out and we were passed a lot on the course. We also had to run past the finish line at mile 4.5 and come back to it which messes with you a bit mentally.

I completely understand the hard work that goes into planning races, but I won’t be running this one again. Although, I’m still thankful that it was a 10K because those seem to be few and far between around here.

Disclaimer: While I would have gladly accepted a free ticket, I paid for my entrance to the event with my own money. I was not asked to review any products or companies and received no compensation for doing so. For what it is worth, I paid my own entry for the 10K too.

Black Trumpet Mushrooms and Ho Fan

May 24, 2010

I can’t believe a full week has already gone by, but it is time to pick the winner of the dried, organic Black Trumpet mushrooms from the Hoosier Mushroom Company! Before I do, let me tell you what I decided to make with mine.

I’ve never cooked with Black Trumpets before and the first thing I noticed was the intense aroma when I opened the package. This is one flavorful mushroom, more so than any variety I think I’ve had before.

I poured boiling water over the mushrooms and soaked them for about 20 minutes. What resulted were thin, delicate ribbons of mushroom and a dark, rich broth some of which I used in this recipe and the rest I froze to add to soups later. I combined the mushrooms, broth and homemade chicken stock and served it over Ho Fan, a flat Asian noodle. I’ve read that Ho Fan is made of rice flour, but according the package, the variety I bought was made of wheat. I really enjoy this noodle; it holds up well in broths and vegetable stir-fry with a somewhat firm texture.

The Ho Fan was a nice match for the rich mushroom broth. This ended up being a very easy, simple meal, and with the Black Trumpets, the flavor is outstanding!

Black Trumpet Mushrooms over Ho Fan

1 tbsp olive oil
2 cloves garlic, minced
3 to 4 green onions, sliced
1 oz dried Black Trumpet Mushrooms, soaked, drained and roughly chopped
6 cups chicken stock (I used homemade)
1 cup mushroom broth, reserved after soaking
3 sprigs fresh thyme
1 tsp sea salt
¼ tsp ground black pepper
1 – 12 oz pkg Ho Fan noodles, cooked and drained

Heat the olive oil in a large soup pot on medium-high heat, add the garlic and onion; cook for about 2 minutes. Add the mushrooms and cook 1 to 2 minutes more. Add the stock, broth and thyme (you can remove the sprigs after cooking). Bring to a boil, then simmer for about 15 minutes. Add the salt and pepper. Taste the mushrooms; if they are tender the broth is ready. If not, continue to simmer until tender.

Divide the noodles into 6 separate bowls. Divide the stock evenly and pour over the noodles. Serve hot.

Without further delay, as selected using Random.org, the winner of the Black Trumpets is Emily from A Nutritionist Eats!! Congrats! Just drop me an email at lori (at) fakefoodfree (dot) com and we’ll get the package sent out to you. Thanks to the Hoosier Mushroom Company for allowing me to experiment with their delicious products and for hosting this giveaway!

This post was submitted to Souper Sundays at Kahakai Kitchen.

Disclaimer: The Black Trumpet mushrooms were sent to me free of charge from Hoosier Mushroom Company. I was not required to review them and received no compensation for doing so.

Travel Secrets eBook for Charity:Water

May 18, 2010

A few months ago I participated in a game of blog tag over on The 3 Star Traveler which allowed me to share some of my best kept travel secrets. This fun project was initiated by Katie of Tripbase and after the huge response from travel bloggers it was decided that the tips would be turned into an ebook published by Tripbase and used as a way to raise money for charity.

The Travel Secrets ebooks launched today! They are full of helpful travel tips from experienced travelers and cover just about every continent around the world. My tips for the morning journey in Ubud, Bali and the Patara Elephant Farm in Chiang Mai, Thailand were included in the Travel Tips book, and my tip for Ilha do Mel in Brazil is featured in the Worldwide Beaches book. However, you all might be interested to know that there is a Foodie Travel book as well!

The ebooks are free and for each download Tripbase will donate $1 to Charity:Water, an organization that works to bring freshwater wells and clean drinking water to people in developing nations. One hundred percent of public funds donated to this organization go directly to water projects.

I’m thrilled to be a part of this exciting project! Please take a moment and click on the badge below to download a Travel Secrets eBook. It costs you nothing, but a little space on your hard drive. As a result, not only will you have an excellent travel resource at your fingertips, but you will be helping to support a great cause.

Author: The 3 Star Traveler - the3startraveler.com

I helped

people get clean water

Download Free eBooks

led by Tripbase

Chicken Shiitake Manicotti in Garlic Cream Sauce

May 17, 2010

When I was younger I used to hunt for morel mushrooms with my older brothers in the woods behind our house. I guess that is when I learned other mushrooms existed besides the white button variety so plentiful in US supermarkets and salads. Other than that, however, my mushroom knowledge was limited.

Fast forward 20 years and I still know very little about mushrooms, but I’m learning. Two things I’ve learned is that they offer multiple health benefits and they are highly respected ingredients in the culinary world with deep, complex flavors.

After reading food blogs and articles about mushrooms I was beginning to think they were another one of those gourmet ingredients most plentiful on the food-rich coasts of the US or abroad. Then I learned of The Hoosier Mushroom Company. Yep, an Indiana company. Not only am I living close to Indiana, but I am originally from there. That’s where we did all that morel hunting as kids.

The Hoosier Mushroom Company is a small, family run operation in Nashville, Indiana that began as a mushroom farm growing six varieties – Oyster, Shiitake, Maitake, Lion’s Mane, Nameko, and Reishi. Despite the fact that morel hunting is a pretty big deal in Indiana, there were very few resources in the state for mushroom hunting. This company has evolved into that much needed resource.

It is now both a retail shop in Brown County, Indiana and an online store. Mycologists on staff are available to help hunters identify mushrooms, and books, hunting and cultivation supplies are all available. The store offers gourmet foods like dried mushrooms and truffle oils, and even mushroom-inspired gifts.

I, of course, was interested in the gourmet food, and the kind owners, Megan and Stephen, sent me two packs of mushrooms to try — Organic Dried Shiitakes and Organic Black Trumpet Mushrooms.

I started with the Shiitakes and researched a bit why I could benefit from these little nutritional powerhouses. First of all, edible mushrooms are considered functional foods which are sometimes given the name nutraceuticals. According to the American Cancer Society animal studies which are now expanding to human studies show that Shiitakes have three main health benefits. They are considered antitumor, cholesterol-lowering and virus-inhibiting.

Shiitakes contain lentinan which is a beta-glucan. Beta-glucans stimulate the immune system and activate the attack of cancer cells. This has been associated with slowing tumor growth. Another component of shiitakes, eritadenine, has been found to lower blood cholesterol levels because it blocks the way cholesterol is absorbed into the blood stream.

The great site, WH Foods, reports that Shiitakes contain antioxidants. These mushrooms have one of the highest concentrations of L-ergothioneine, a powerful antioxidant. The best part? This antioxidant doesn’t appear to be destroyed when the mushrooms are cooked.

All set to get cooking and enjoy these health benefits, I decided to combine the shiitakes with some leftover local, pastured chicken we grilled last week. It resulted in a manicotti filled with delicious mushrooms, tender chicken and creamy ricotta cheese. The sauce is made with sweet roasted garlic. If you want to use less dairy feel free to substitute a stock for the milk in the sauce. I added a lot of black pepper to this dish which ended up giving it a nice, mildly spicy background flavor that goes well with the mushrooms.

You don’t have to slave over the stove long to make this dish. It comes together pretty quickly, but you do need to start a little ahead of time to roast your garlic and reconstitute your mushrooms.

Chicken Shiitake Manicotti in Garlic Cream Sauce

Preparation:
Olive oil
1 head garlic
1 cup dried shiitake mushrooms
Boiling water

Manicotti:
6 manicotti, cooked to al dente
1 cup cooked chicken, shredded
1 large green onion, sliced, greens reserved
1 clove garlic, minced
2 tbsp water
2 tbsp parmesan cheese, grated
1/3 cup ricotta cheese
¼ tsp each salt and black pepper

Sauce:
2 tbsp unsalted butter
2 tbsp white whole wheat flour
1 cup milk
2 tbsp parmesan, grated
¼ tsp each salt and pepper

Preheat the oven to 400 degrees F. Slice off the top third of your garlic head, place it cut side up on a piece of foil and drizzle with olive oil. Wrap in the foil and bake for about 45 minutes or until soft. Set it aside to cool.

Place the mushrooms in a bowl and cover with hot water. Allow to sit for about 20 to 25 minutes. Drain and reserve the water for stock. Gently dry the mushrooms and then roughly dice. Reserve about a 1/ 4 cup for the sauce.

Heat about 1 tbsp of olive oil in a skillet and add the onion and garlic, cook for 1 minute then add the mushrooms, chicken and water. Cook for about 5 more minutes until everything is heated through. Stir in the parmesan, ricotta, salt and pepper. Set aside and allow to cool so that you can handle the filling.

In a sauce pan create a roux by melting the butter over medium heat, and then whisk in the flour to form a paste. Remove the pan from the heat and slowly whisk in the milk. Whisk constantly to smooth out any clumps. Return to the heat, still whisking, and allow the sauce to thicken to your desired consistency. It should coat the back of a spoon when it is ready.

Remove the pan from the heat and squeeze in the roasted garlic cloves (careful not to let any of the skins to fall in), parmesan, salt and pepper and whisk until smooth. Stir in the reserved mushrooms.

Spread 2 tbsp of the sauce in the bottom of a casserole dish. Divide the filling into six equal parts and fill each manicotti shell by hand or with a spoon. Place each shell in the baking dish, and then pour the remaining sauce over the top.

Bake for about 15 minutes until the sauce is bubbling. Remove from the oven, allow to cool for 3 to 5 minutes. Then serve and garnish with the reserved onion greens, or scallions. Serves 2 to 3 people.

**************

Hungry for mushrooms, now? Well you are in luck. The Hoosier Mushroom Company has offered to give away a pack of organic dried Black Trumpet Mushrooms to one of my readers! Entries (via comment) are due by 11:59 pm EST on Sunday, May 23rd. I’ll announce the winner next Monday along with some more information on Black Trumpets and how I used them.

To enter follow the steps below. For each entry to count be sure to leave a separate comment saying you followed, tweeted, etc. You have the opportunity for 4 entries/comments. You will also need a US address to win.

Leave a comment telling me if you’ve used dried mushrooms before and how you would use the Black Trumpets.
Follow me (@lori1329) and The Hoosier Mushroom Company (@hoosiermushroom) on Twitter and tell me you do or did so.
Tweet the giveaway and @ both of us. Tell me you did so in a comment.
Like (become a fan of) The Hoosier Mushroom Company on Facebook and tell me you do or did so in a comment.

Resources for health benefits of Shiitakes:
American Cancer Society: Shiitake Mushroom
WHFoods: Shiitake Mushroom
Chang, R. Functional properties of edible mushrooms. Nutr Rev. 1996 Nov;54(11 Pt 2):S91-3

Disclaimer: I received the mushrooms mentioned in this post free of charge from The Hoosier Mushroom Company. I was not required to review them and received no compensation for doing so.

Shrimp Taco Dorado and a Cookbook Review for Cinco de Mayo

May 4, 2010

This is one of the first cookbooks I reviewed here at Fake Food Free. I still go back to it on occasion for fun taco and drink ideas! This recipe remains a favorite for quick and tasty tacos.

It’s shameful. A complete disgrace. A food blogger in Kentucky without one post about the Derby or related food traditions. How could I?

Yes, I realize I have let you down. My excuse is that other than watching it on Saturday night there were no celebrations around here for the event. We didn’t even know the favorite horses this year which is uncommon for us. The reason? Well, it was also marathon weekend for my husband which I will recap later this week.

No pies with sugar or juleps with bourbon could be found in the house for several weeks before this event. We’ve vowed to do better next year. Fortunately, Derby should fall the weekend after the Flying Pig marathon events in 2011 so we are all good

I decided that I could not let another special day pass without a celebration in the form of a post and, as you know, tomorrow is Cinco de Mayo. Lucky for me, I received a new cookbook to review for the occasion!

Mexican food has become of interest to me recently. I mean real Mexican, not the version we get here in Kentucky. In fact, I’m not sure I’ve ever had real Mexican since I haven’t been to Mexico or to many places in the southwestern part of the U.S. I just tend to watch it explained on television as my mouth waters.

So I was thrilled to check out the brand new cookbook, Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider. The author is the executive chef and partner in SOL Cocina in Newport Beach, California and was also a nominee for the 2009 James Beard Award. She has written Baja! Cooking on the Edge and Cooking with the Seasons, neither of which I have checked out, but I plan to now.

This cookbook though small in height compared to others on my book shelf makes up for it by being tall on flavor and creative recipes. Its focus on tacos and antojitos (little bites, sometimes referred to as the Mexico version of tapas) makes you want to throw taco-tasting bash!

It is full of recipes using fresh ingredients from margaritas with a homemade sweet and sour mix and fruit juice blends to salsas and guacamoles with everything from pineapple to chipotle. There is one minor hiccup that doesn’t go along with my eating plan, the beef simmered in soda, but I can overlook that to see all the other great options the book has to offer.

I made the Shrimp Taco Dorado. It combines tender shrimp with smoky chipotles on corn tortillas with jack cheese. Simple, yet incredible flavor! The ingredient list suggests toppings of chipotle salsa, guacamole and mango habanero salsa all homemade from recipes in the book. I chose to go with only the chipotle salsa, a mix of chipotle peppers in adobo, mayonnaise and lime juice blended into a sauce. It alone was perfect on the tacos so I can only imagine how much better they would be with the additional toppings.

I’m thinking this is just the start of a taco and margarita summer!

Shrimp Taco Dorado

From Amor y Tacos by Deborah Schneider reprinted with permission from Abrams Books

Ingredients

1 tablespoon plus 2 teaspoons butter or olive oil
1 teaspoon chopped garlic
1 pound medium shrimp, peeled, tails removed and cut in half if large
1 teaspoon finely chopped chipotles in adobo
¼ teaspoon salt
Large corn tortillas
1 ½ cups grated Jack cheese
Cilantro sprigs
Suggested toppings: Chipotle salsa, Guacamole and Mango habanero salsa (recipes provided in cookbook)

Prep

1. In an 8-inch sauté pan, melt 1 tablespoon of the butter or oil over medium heat. When it is heated, but not brown, add the garlic and shrimp, and cook, stirring, until the shrimp are pink. Stir in the chipotles and salt and remove from heat.

2. Preheat a heavy pan or griddle over medium heat and brush it lightly with some of the remaining butter or olive oil. Set a corn tortilla on the griddle and scatter 2 tablespoons of shredded Jack cheese evenly over the tortilla. Set 3 or 4 shrimp on one side of the tortilla. When the cheese starts to melt, fold the tortilla in half over the shrimp, and continue to cook on both sides until the cheese is melted and the tortilla is lightly crisped and golden brown.

3. Open the taco. Dollop 1 teaspoon of the chipotle salsa on top of the shrimp (or drizzle from a squeeze bottle) and follow with the remaining toppings. Tuck a couple of cilantro sprigs into the opening and serve right away.

The recipe makes 12 substantial tacos, enough for 6 hungry people.

Disclosure: The review copy of this cookbook was sent to me free of charge. I was not under any obligation to write about it and I did not receive any compensation for doing so. This post contains affiliate links.

Links to a Healthy Weekend

May 1, 2010

I waited until the perfect time to try it; after all the other treats had gone and day after day of staring at it made the cravings unbearable. You see I got quite the Easter gift this year. My thoughtful husband picked up my Easter gift while in the Chicago airport during a business trip — Vosges Haut-chocolat.

Thus far in my chocolate-tasting experiences, this is the best chocolate I have ever had. I absolutely love it, all the wild flavor combos with the wasabi, peppers, curry, bacon, sea salts. The list goes on and on. When I eat it I feel like one of those people on the tacky chocolate commercials who fall into a relaxing dream-like state of contentment.

It is that good. Promise.

My Easter gift consisted of a 42% deep milk chocolate rooster made with pink Himalayan salt and a 62% dark chocolate bunny made with Tahitian vanilla bean.

First came the rooster. I’m usually a dark chocolate fan, but there was something about the deep milk with its smooth and creamy texture that has me rethinking my preferences. It lacked the bitterness of dark chocolate and was sweet, yet not too sweet. The salt tingles your tongue. A perfect combination.

Next came the bunny. Poor bunny that was at first earless, then headless, and now, all gone. He was full of vanilla bean, and the mix of the bitter, yet sweet bean with the chocolate was nothing short of incredible.

I know. It’s just chocolate, you say. But no, Vosges chocolate is not just chocolate, it is seriously a full food experience.

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Now that I have everyone craving chocolate, I’ll move on to the links. I just had to share my Easter gift with you.

It’s a big weekend around here. My husband runs his first marathon tomorrow! He’s going to do great, but feel free to wish him luck anyway! I get to be a spectator and cheer him on as well as test my camera skills with action photos. I’ll report back on Monday.

Until then, I found some great reads over the past couple weeks that I hope you enjoy too.

It’s Derby time and if you don’t know what a Mint Julep is you need to read this. It’s a big part of Kentucky culture and food history. Cheers!

Homemade Strawberry Applesauce from Reluctant Vegetarian makes great use of those spring berries. It looks very easy to make. I probably shouldn’t, but I just keep picturing it over some ice cream!

Getting College Students to Eat Better Using a Stealthy Strategy is a report from Science Daily about recent research which shows that connecting food to environmental and social issues results in better eating habits. Very interesting and it has worked for me as well.

What Came First: The Chicken or the Cancer? is a guest post on the FRESH website regarding that popular fried chicken company that has decided it wants to donate money to cancer research. Even if you don’t have time to read the whole thing, just go read the last line. Sums it up pretty well.

Tips for Tackling the Hawkers and Savoring the Foods of Singapore is my recent post at The 3 Star Traveler. Lots of food photos from our time there last October!

Granola Pancakes

April 22, 2010

Several weeks ago I was watching an episode of Diners, Drive-ins and Dives; one of my favorite shows, if you haven’t gathered as much from my blog thus far. In that particular episode the restaurant being featured served granola pancakes. I quickly jotted down the idea like I always do when I discover something on television that I want to try and recreate.

A few days later Galaxy Granola offered to send me some of their granola to try. Now, I’m all about making my own granola. I’m all about making all my own foods in general. However, I try to find a balance with my blog because I know I can’t sit in front of my computer and tell you that you need to make everything from scratch.

Everyone has different lifestyles and responsibilities. However, I can tell you to make the majority of your own foods and when buying packaged items, choose those with the least amount of ingredients and ingredients you can identify.

What inspired me to try the granola was the company’s goal of providing a product with less fat. I embrace fat, but not the processed kind in packaged foods. Instead of processed oils, Galaxy uses fruit. I could also live with their list of ingredients such as evaporated cane juice, wildflower honey and spelt and barley flakes.

Once the granola got here I knew I wanted to try making the pancakes with it, but we tried it by itself first. My favorite is the Vanilla Almond which is what I used in my recipe. This is a fine granola, however. No large chunks so it is more ideal to sprinkle over yogurt than eat by hand. Of course, I’m still in favor of making your own, but if you need to grab a bag when you are in a time crunch, or maybe to take on a trip this granola would be a better choice than many out on the market today with their endless list of additives.

These whole grain pancakes where just what I had envisioned before making them. They are filling, but not too heavy. The granola adds texture and sweetness. I’m sold on adding granola to pancakes to spice up breakfast and will definitely do it again.

Granola Pancakes

1 large egg, beaten
1 cup white whole wheat flour
1 cup milk
1 tablespoon minimally refined sugar (I used mascavo)
2 tbsp virgin coconut oil, melted
3 tsp baking powder
¼ tsp salt
½ cup granola

In a medium-sized mixing bowl combine all ingredients. You may need to add a little more milk, depending on the type of granola you use as it may make the batter thicker.

Use a ¼ cup measure to drop pancakes onto a preheated griddle two to three at a time. Grease the griddle beforehand if it is not non-stick. Once the pancakes begin to bubble, flip to the other side. The pancakes will be cooked after about a minute and a half to two minutes on each side. Makes 6 pancakes.

Want to try some Galaxy Granola?

The company will give away a bag to one of my readers. Tell me in the comments if you make your own granola or buy it (or both) and why. I will pick a winner at random next Monday, April 26, 2010. (The company ships to US addresses only.) You can check out the Fruit Not Fat blog as well where the company posts recipes and workouts.

Disclaimer: Yes, I received this granola for free, and no, I wasn’t required to post about it and received no compensation for doing so.