September 30, 2006

Recipe News: Spice cake recipe hails from 1950s

"We haven’t had dessert for a while. When we asked for spice cake recipes this spring, a batch of terrific recipes came in. I’ve been saving this one ever since and you can add it to your collection. It makes a lovely cake and comes with a neat story."

includes recipe for:

  • Golden Glow Cake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 29, 2006

Food News: Salts of the earth

"For the last century, chefs favored a clean, uniform flavor enhancer. Now, a host of specialty crystals allow them to match ingredients to particular dishes." "At his Cambridge restaurant Salts, Bremer uses dramatic red and black flakes from Hawaii to finish tomato salads. A moist white French fleur de sel is mild enough to flavor caramel ice cream. And the restaurant's steak is served with small dishes of pink flakes from Peru and grey salt from France, allowing customers to try out the different textures and flavors on their own." Full article here.
Michael Dupuis Permalink | social bookmarking

September 28, 2006

Food News: Bon Appétit pulls together some favorite recipes

"Barbara Fairchild has worked for Bon Appétit for 28 of the magazine's 50 years and has been the editor in chief since 2000. These, of course, are not her recipes; a three-page list of acknowledgments at the front of "The Bon Appétit Cookbook" hints at the dishes' actual origins. Maida Heatter, Ina Garten, Wolfgang Puck and various restaurants in this country and abroad are among those given credit.

This hefty book brings together what the publishers describe as "more than 1,200 of the magazine's all-time best-loved recipes for every meal and occasion." A helpful opening chapter, "Notes From the Test Kitchen," offers realistic lists of basic hardware and kitchen supplies a cook should have on hand.

There are also quick how-to's — instructions on procedures such as pitting olives, deveining shrimp, caramelizing sugar — and a don't-miss page of advice titled "Tips for Getting the Most Out of This Book" (if you ever wondered about the difference between "1 cup of olives, chopped" and "1 cup of chopped olives," here's your answer).

A complete list of recipes at the front of the book is an extra navigational aid, supplementing the usual table of contents and index. The recipes' straightforward layout and boldface ingredients lists are user-friendly. One caution: Just because an ingredients list doesn't include salt or pepper doesn't necessarily mean you won't need them; advice to "season to taste with salt and pepper" tends to appear unexpectedly in the instructions."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 28, 2006

Recipe News: A colorful cupcake collection: 60 marvelous recipes for any occasion

"The cupcake is a classic, let's face it. An unsung favorite for eons, in recent years it has hit the culinary pop charts, even the art scene. The sugary little darlings have become big business, but they still retain their cozy place in our hearts.

These days not only do bakeries across the country sell cupcakes, you can go out to eat at a cupcake cafe and choose a ritzy cupcake from the dessert menu of an upscale restaurant. You can order cupcakes online from cupcake boutiques, there are plenty of cookbooks focusing only on cupcakes, and you can get married with cupcakes starring at the wedding feast.

Celebrity has spotlighted cupcakes from the Magnolia Bakery in New York City, munched in endless reruns of television's "Sex and the City," and cupcakes from Sprinkles in Beverly Hills, sent by Barbra Streisand as a gift to Oprah Winfrey.

Dede Wilson's newly published "A Baker's Field Guide to Cupcakes" (Harvard Common Press, 2006, $17.95) is as smart and handy as a cupcake itself: a colorful ringbound collection of some 60 recipes for every occasion, each with photo and "field notes" besides loads of other tips."

includes recipes for:

  • Key Lime Macadamia Nut Cupcakes

  • Lavender Pink Grapefruit Cupcakes

  • Honey Roasted Pineapple Cupcakes

  • Crumb Cake Cupcakes

  • Caramel Apple Cupcakes

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 28, 2006

Recipe News: A few of Libby's favorite fall recipes

includes recipes for:

  • Libby's Polenta with Fall Mushrooms

  • Libby's Gruyere Potato Gratin

  • Libby's Endive with Gorgonzola and Walnuts

  • Cider-Braised Pork Loin

  • Libby's Butternut Squash Risotto

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 27, 2006

Recipe News: Baked beans recipe features Jack, Coke

"Your guests may not be able to identify the "secret ingredients" in these baked beans, but they'll love to learn that whiskey and cola are in there. Turn it into a main course by serving with cornbread.

It's perfect for cookouts, tailgating and Sunday supper."

Includes recipe for:

  • Jack and Coke Baked Beans

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Beef recipes

Includes recipes for:

  • Sally Gale’s Olive-Crusted Rib Roast

  • Chileno Valley Beef Stew

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 26, 2006

Recipe News: Seasonal vegetables mix well

"Like fresh flowers in a bouquet, garden vegetables don't seem to clash no matter how they are combined.

From new potatoes and green beans to okra with tomatoes, foods that ripen at the same time seem to go well together in a dish.

So with our end-of-summer produce, we provide a simple zucchini and sweet corn recipe that uses garlic and cumin to finish the Southwestern flavor.

Of course, if you have hot peppers in your garden or in your shopping bag, they would also feel at home here, as would a bit of bell pepper, or green beans, or tomatoes"

Includes recipe for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Food News: 10 Ways To Cut Calories

"Get The Facts: Foods that seem healthy can be surprising sources of calories and fat, so check out the details on the Nutrition Facts panel.
Limit Alcohol: Although it's fat free, alcohol contains about 70 calories per ounce.
Switch To Smaller Plates: Serve yourself on a salad-size plate rather than on a dinner plate to reduce your portion sizes.
Choose Kid Size: When dining out, order child-size portions. For example, a kid-size popcorn at the move theater contains 150 calories, but a large bucket (without butter) can top 1,000 calories.
Serve In Kitchen, Eat In Dining Room: When you bring plates to the table already filled, you won't be tempted to pick from serving bowls and plates of food in front of you."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 25, 2006

BlogPire Podcast - Fall Product News and Guest Russell Neufeld from 09.25.06

Blogpire 144Special guest Russell Neufeld visits from and tells us about the latest shaving products. And of course, we have the latest news and views from around the 'pire including details on the new TiVo Series 3 and where to get great deals on the latest GPS devices. We also answer your questions from the past couple of weeks so keep sending them in to podcast at blogpire dot com.

[iTunes]Subscribe to the Podcast directly in iTunes (MP3).
[RSS] Add the BlogPire Podcast feed to your RSS aggregator and have the show delivered automatically (MP3).
[MP3] Download the show (MP3).
[LISTEN] Listen to the show in your browser.

With Hosts: Russell Miner and Jay Brewer and guest Russell Neufeld

Program Details:

00:00:58 Introductions and Welcome to Russell Neufeld from
00:02:10 Excalibur Wine on Cheap Fun Wines
00:03:00 HD Tivo series 3
00:05:30 Upgrades for the Tivo Series 3
00:09:09 CBS shows in advance on all Tivos
00:11:00 with Russell Neufeld
00:13:00 Zirh Preshave Products
00:15:22 Zirh Scrub
00:17:05 Zirh Clean
00:19:17 Drink Liquor make more Money
00:22:48 The BeerClip
00:26:14 with Russell Neufeld
00:26:35 Shaving with Zirh Profucts
00:28:53 Zirh Prepare
00:30:57 Zirh Shave Gel
00:34:17 Zirh Defend
00:36:19 All about Keurig Including the B70
00:41:26 with Russell Neufeld
00:41:31 Menscience
00:43:03 Daily Face Wash with Brush
00:44:48 Menscience Shaving Cream
00:47:11 Menscience Post Shave Repair
00:48:52 Menscience Advanced Face Lotion
00:49:56 Spinach and You
00:52:28 Bamboo Dinner Plates
00:54:06 Edible Handmade Bracelets
00:55:12 Questions
00:55:21 Good Prices on GPSs
00:57:28 Non Shaving Products on
00:57:50 BY142 scar remover
01:02:20 Closing

Jay Brewer Permalink | Comments (0) | social bookmarking

September 24, 2006

Recipe News: Apple Turnovers Recipe

"With apple turnovers, the biggest decision one needs to make is how to do the pastry crust. If you use an already prepared frozen puff pastry or folded pie crust, the apple turnovers will be a snap to make, they will look pretty, and the crust may be acceptable, but probably nothing to write home about. If you use a homemade butter crust (pâte brisée) which is really not so hard to make, your pastry will taste wonderful, and may even be flaky, but not filled with puffy layers. If you make your own homemade puff pastry dough, which requires technique and steps beyond a simple homemade pie dough, you will have a truly delicious and gorgeous pastry. Since I have yet to master this last technique, I am obliged to use either a homemade butter pie crust, or a frozen prepared puff pastry sheet. I've made apple turnovers with both, and I can say that the homemade butter crust is light years better than the frozen puff pastry, but is obviously a bit more work. So, what I have here is a recipe that calls for either using a frozen puff pastry sheet or homemade pâte brisée dough.

The inside of these apple turnovers include apples, of course, but also dried currants, walnuts, apple sauce, a little sugar and cinnamon, and a dash of vanilla."

includes recipe for:

  • Apple Turnovers Recipe

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Coffee, dark chocolate meld perfectly in cake

"This recipe is a little bit of work, but the result will delight anybody who loves both chocolate and coffee.

It makes a moist chocolate-espresso cake brushed with coffee glaze and spread with a mocha buttercream frosting. And the ingredient list isn't as long as it looks at first glance, since several ingredients are used in more than one part of the cake."

includes recipe for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 23, 2006

Recipe News: Cook's Corner: Recipes

includes recipes for:




Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 21, 2006

Wine News: Red wine may help reduce risk of Alzheimer's: Study

"Red wine may help reduce Alzheimer's disease, says a study on mice, but scientists caution that they have not yet tested if the findings apply to people.

Jun Wang and other researchers at New York's Mount Sinai School of Medicine studied female mice with genes that order the production of amyloid-beta protein, which has been linked to brain plaque in Alzheimer's patients, reported the online edition of science magazine WebMD.

The researchers split the mice into three groups. One group of mice got its drinking water spiked with red wine (Cabernet Sauvignon from California-grown grapes). Another group had its drinking water mixed with ethanol that didn't come from red wine.

The mice in the third group were teetotallers, drinking water with no alcohol.

The mice were free to drink as much as they wanted for seven months. None went on major benders. The mice's average wine consumption equalled moderate consumption in humans, the researchers noted.

They defined moderate consumption as one five ounce glass of wine a day for women and two for men.

After seven months of sipping their designated drinks, the mice individually were placed in a maze and challenged to find their way out. Those in the red wine group performed best."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 19, 2006

Recipe News: Sweeten your week with our series of dark chocolate recipes

"Americans are giving in to the dark side -- of chocolate, that is. No longer satisfied with standard semisweet chocolate or (gasp!) milquetoast milk chocolate, we're buying ever darker chocolate.

One indication of the trend is that chocolate makers are prominently displaying cacao percentages on their packages, cacao being the basic ingredient in chocolate.

Another is the announcement that Nestle, the world's largest food company, is entering the gourmet dark baking chocolate market. Two new products, 53 percent cacao dark chocolate and 62 percent cacao bittersweet chocolate, should be on supermarket shelves later this month under the "Chocolatier" label.

To help you indulge your darkest chocolate fantasies, here's the first installment in a week's worth of recipes.


Sure, you've eaten a ton of the stuff. But take this quiz to see how much you really know about chocolate.

What's the difference between cacao and cocoa?

Cacao is the small tropical tree from which cacao beans come, as well as the pure paste of the beans. Cocoa is extracted from the cacao bean in the form of powder and butter. The term "cocoa" was probably a misspelling by early European traders."

includes recipes for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 18, 2006

Recipe News: "Zinzinnati" Football Season Tailgate Recipes

"It's that time of year -- FOOTBALL SEASON! "Who dey" goin' to tailgate before the game!!??!! Well, here's tons of ideas and recipes to start the season out on a winning note.

All these tailgate recipes are easy to prepare and simply delicious, whether they are creamy or cheesey or spicy or crunchy! Go Bengals!!

The first three dips are the dips that I get calls on every single week --- many times from my own boys! These recipes score extra points every time!"

includes recipes for:

  • Buffalo Chicken Dip

  • Pepperoni Pizza Dip

  • Cincinnati Skyline Dip

  • Cincinnati Bengal Beef Beer Franks and Sauerkraut for a Zinzinnati Tailgate

  • Zinzinnati Oktoberfest Brew Pub Cheese Dunk

  • Beefy Cheese Football

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Cook 3 hours, and then eat well all week

"Does the post-workday conversation with your spouse, partner or kids ever go something like this?

Related stories
A week of good meals: Week One / Shopping list
A week of good meals: Week One / Recipes

"What's for dinner?" he or she asks.

"I don't know. What are you making?" you reply. Another great start to a relaxing evening at home has begun.

Even many people who love to cook dread weeknight dinners. In addition to the pressure of feeling as if you must put a respectable meal on the table for your family, there's the added time pressure of doing it before everyone scatters to their respective activities, and the fact that, frankly, all you feel like doing is flopping on the couch and staring at the ceiling. And that's if you already have groceries in the house and a recipe in mind.

So it was with great thankfulness, bordering on tear-filled joy, that I recently discovered a simple, straightforward plan that will, with one three-hour stint in the kitchen a week, plus a few minutes of prep time after work on weeknights, provide you not only with a Norman Rockwell-caliber Sunday dinner, but also dinners and several lunches for most of the rest of the week.

The plan comes in the form of a slim, unassuming book called "Cook Once a Week, Eat Well Every Day," by Toronto-based home cooking-coaching expert Theresa Albert. The book (Marlowe & Co.; $15.95; available through local booksellers or includes 13 weeks' worth of menus, a work schedule, recipes and an easy-to-photocopy shopping list for that week's ingredients. (Beginning today, we're featuring these meal plans and others like them in On the Go each month.)

By using the meal plans and shopping lists, you buy only what you really need at the grocery store, with an expected cost of about $85 a week for a family of four. You don't have to pore over all your cookbooks and come up with menus of your own, and then distill the recipes into a shopping list -- you just go through the pantry and fridge to see what you have on hand, cross that off the list, and get the remaining items at the grocery. If you do it the morning of the day you'll be cooking, you don't even have to put away those groceries."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 17, 2006

Wine News: Welcome to the wonderful world of wine

"Don't know your Chardonnay from your Pinot Grigio? Not sure if White Zinfandel goes well with your pasta? Think choosing wine is a pain in the Shiraz? If you consistently leave the liquor store with the same old bottle of wine, you may need a wine primer.

So how does the average Joe start learning the basics of wine?

"There are a lot of opportunities to learn wine," said Jonathan Edwards, owner of Jonathan Edwards Winery in North Stonington. "One great way is to go into your local liquor store. If you feel comfortable talking to the owner, that's a great source. They are usually excited about wine as well as versed in it, and they want to educate."

At Universal Discount Package Store in Norwich, owner Paul Agranovitch said there are more than 2000 varieties of wine to choose from in his store, and he tries his best to direct people to the one best suited to them.

"Usually I start out by asking what their price range is," he said. "That narrows it down a bit. Then I ask their taste preference: Do they like sweet? Dry? Then I find out if they prefer red or white. We work with the different categories."

Betsy Eichholz of Towne Liquors in Norwich said wine merchants are the best bet. Towne Liquors offers tastings on Fridays as well as classes once a month to help people get started. "Books are a good source," she said. "Each has something worth reading."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 15, 2006

Recipe News: Modern day 'Cracker Garden' recipes

"In the early 1900s in Southwest Florida, pioneer families had "kitchen gardens" - otherwise known as "Cracker Gardens" - where they would grow their vegetables and herbs.

At that time, there were very few herbs grown. Rosemary and mint, which are of the same family, were the most common. Wild asparagus, which grows as a vine, also grew in abundance. The taste is somewhat similar to cultivated asparagus. In fact, it still grows at the Naples Museum in their gardens.

Swamp cabbage is another "Cracker" favorite that comes from the heart of the cabbage palm. The cabbage palm is the official state tree. The central core is the part called "swamp cabbage," or hearts of palm. Tomatoes, peppers and pole beans were grown, too.

Since there were no supermarkets to depend upon, they lived off the land they were settling. They could buy flour, dried beans, smoked meats and some canned goods. However, they depended on what they could grow for their produce while they fished and hunted for their protein."

includes recipes for:

  • Roasted potatoes with rosemary

  • Roasted rosemary vegetables

  • Dilled cucumber salad with shrimp

  • Chicken and okra gumbo soup

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 14, 2006

Recipe News: Home cooking recipes

Sometimes in the Winter you might just crave a good home cooking recipe, keep these recipes in mind.

includes recipes for:

  • All-American Turkey Pie

  • Minestrone

  • Festive Stuffed Dates

  • Pepperoni Macaroni

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipes make most of oh-so-sweet corn kernels

"Fresh, homegrown sweet corn is one of late summer and early fall's more versatile ingredients when it's stripped from the cob."

includes recipes for:

  • Sweet corn chowder

  • Shrimp and sweet corn with basil

  • Corn, edamame and red pepper salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 12, 2006

Recipe News: Easy recipes for end of summer grilling

unfortunately summer is coming to an end but you can definitely still get some great days to try these recipes on the grill.

includes recipes for:

  • Beer Can Chicken

  • Spicy Popcorn on the Grill

  • Easy Grilled Vegetable Kabobs

  • Bananas Calypso

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Apple recipes

It is the time for apple picking once again and what better then applesauce. I like the way the house smells when I am cooking apples.

includes recipes for:



Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 11, 2006

Recipe News: Girl-Friendly Tailgating Recipes

includes recipes for:




Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 8, 2006

Recipe News: Tailgate Beer and Coffee Steaks

includes recipe for:

  • Tailgate Beer and Coffee Steaks

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 7, 2006

Coffee News: The perfect cup of coffee - at home

"You love coffee. There's just no other way of saying it. Your feelings toward the liquid indulgence go beyond mere appreciation for it as a morning or afternoon pick-me-up: This borders on obsession.

You get your daily fix - or two or three - at one of the myriad coffeehouses that dot the land. But whenever you brew, it just doesn't taste the same as what you get at a coffeehouse. In fact, it's quite inferior.

So how do you make the perfect cup of coffee at home?

We posed the question to a man who knows: Martin Diedrich. A scion of a coffee-growing clan, the Orange County, Calif., entrepreneur launched the coffeehouse chain bearing his family name in the early '80s. He most recently started Kean, an upscale Newport Beach, Calif., coffeehouse where he personally roasts each day's beans.

One caveat: Unless you spend thousands of dollars on professional grinders, brewers and water filters, you won't get the kind of quality that comes from a place like Kean. But these five steps will get you started in taking your brew from merely passable to very pleasing."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 6, 2006

Recipe News: Special Order -- Scrambled egg quesadilla, bruschetta

These recipes look very simple for a brunch.

includes recipes for:



Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Whole grain peanut butter (and jelly) muffins

includes recipe for:

  • Whole grain peanut butter (and jelly) muffins

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Grilling meatballs requires special recipe

"Meatballs on the grill? You're kidding.

That was the typical reaction I got when I told people I was working on this recipe. I'll concede it's an odd idea, but I was convinced that a quick recipe could pack tons of flavor and be cooked entirely on the grill.

Mind you, there were obstacles. First, the meatballs needed to be more than rotund burgers. Second, they needed to be grill-friendly. Finally, they needed to be infused with tomato to suggest the marinara bath most meatballs cook in.

The first problem was an easy fix. The best meatballs generally sport a blend of meats. After reading a few dozen recipes, the consensus seemed to call for equal parts pork, beef and lamb.

For savory undertones, I also added anchovies (which almost "melt" away during cooking) and a bit of garlic for bite. With the remaining ingredients, tradition reigned. That meant Dijon mustard, bread crumbs, parsley and an egg.

I'd hoped the egg would solve problem No. 2, making sure the meatballs would stand up to grilling. This took a few attempts. The first few batches crumbled, fell through the grill and burst into flames.

Upping the egg count to two helped, but to offset the added liquid, I also needed to increase the bread crumbs."

includes recipe for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: RECIPE OF THE DAY: What's for dinner tonight?

"Sometimes it’s faster to slap together dinner than it is to get take out — seriously.

This recipe for Sesame Peanut Noodle Bowl from the spice giant McCormick and Co., takes about 20 minutes to make."

includes recipe for:


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 5, 2006

Coffee News: Cold Coffee Drinks

"Even though when we refer to the word “coffee” we think immediately at a hot, black drink, there are many cold and even alcoholic coffee drinks."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 4, 2006


includes recipes for:

  • Honest Farm string bean, potato and bacon salad

  • Annette's spinach with strawberries and grilled chicken

  • Spicy avocado, shrimp & black-bean taco salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

September 1, 2006

Throw a Senseo Single Serve Coffee Party with Your Friends

senseomachine_promotion.jpgWe've gotten a pretty cool opportunity on how to receive a Senseo single serve coffee maker for FREE for readers of

Single Serve Coffee (another site from Blogpire Productions) and the folks that make the Senseo coffee pod system are offering you the opportunity to qualify to receive the Senseo machine, share it with friends, and then provide some feedback on the machine. All you need to do to see if you qualify for the FREE Senseo coffee machine, 18 coffee pods, and get FREE shipping is fill out a short questionnaire.

It's for a limited time only and quantities are limited, so click here to fill out the questionnaire and see if you qualify.

Jay Brewer Permalink | Comments (0) | social bookmarking
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