Another Inspired Recipe Wins

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Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

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Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

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I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

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Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

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Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

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In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

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making memories with my future inspiration ~2017

 

 

 

Super Shopping & Soup Pot Give Away

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Here is some exciting news for all my foodie fanatic friends at least those who love to cook and bake. Mark your calendar for Delaware’s Annual Mega Warehouse Sale of Kitchen Products. They have given me an exclusive look at this beautiful stock pot and generously giving one away to one lucky reader. More about that later.

Scheduled for October 27 – 28, 2017  See what you can look forward to.

Consumers and professional chefs are invited to the annual mega warehouse sale of home and kitchen products in New Castle, DE on Friday, October 27 and Saturday October 28. This year’s event includes exclusive products not available at prior warehouse sales or anywhere else in the United States. Products purchased at the sale are tax free.

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Thousands of people converge on the industrial complex in the first state each year for bargains and factory seconds from premium European brands: Emile Henry, Duralex, Lékué, Mauviel, Rösle and Novis Vita Juicer. Shoppers will be able to pick up holiday gifts for everyone on their gift lists including products for professional and amateur cooks and bakers, serious grillers, healthy eaters, movie night fanatics and even news year’s revelers.

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Cooking enthusiasts will have the opportunity to buy the stainless-steel BBQ tools, the French ceramic lasagna baker, the copper stewpot, the centrifugal juicer and hundreds of other kitchen products they’ve been coveting for years. The two-day sale on Friday, October 27 and Saturday October 28 is in the Centerpoint Business Complex Park in New Castle at 802 Centerpoint Blvd. Follow signs from Route 273 to the warehouse. Doors open at 3:00PM on Friday and 9:00AM on Saturday. Cash and credit cards will be accepted. For additional information on the sale, please call 302-326-4800.

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The Annual Stock up for Seniors Meals on Wheels Delaware fundraiser is scheduled for Thursday, October 26 from 6:30 till 9pm, the night before the sale opens to the general public. Visit www.mealsonwheelsde.org to purchase tickets to the fundraiser. Ticket sales as well as 5% of the proceeds from the warehouse sale will benefit Meals On Wheels Delaware.

For cooks who don’t know these brands, here are a few facts: Emile Henry colorful, all natural, heirloom quality ovenware and tableware is made from Burgundian clay in the French town of Marcigny. Mauviel 1830 is one of the only copper cookware manufacturers left in the world today and makes all of its products in Normandy, France. Rösle’s award winning, German designed kitchens tools are backed by a lifetime warranty. Duralex is the French manufacturer of the renowned French Picardie drinking glasses and Lys glass bowls. Lékué is a Spanish manufacturer of platinum silicone cooking tools and bakeware designed for healthy cooking. Novis offers a Swiss designed, multifunctional, powerful juicer in a range colors.

  Warehouse Sale 2017

Products from all six brands are sold in premier kitchen stores and online catalogs and have been featured in hundreds of articles and shows in the national media including the Today’s Show, Good Morning America, Food Network, Cooks Illustrated, Fine Cooking, New York Times, USA Today, Wall Street Journal, Washington Post, Bon Appetit, Food & Wine, The Oprah Magazine, Martha Stewart Living, House Beautiful, Good Housekeeping Magazine and the Los Angeles Times.

Duralex, Emile Henry, Lékué, Mauviel, Novis, Rösle

802 Centerpoint Blvd., New Castle, DE 19720

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And now for the give away of this lovely Emile Henry ceramic soup pot/tureen. Don’t you love a piece that does double duty cook and serve? I think you will not only love it for its good looks, but also for its ability to efficiently conduct heat using lower temperatures. Made of natural materials with a non-porous glaze no oil is needed to prevent sticking to the pot and allows for gentle healthy cooking of soups, stews, chili and anything that one likes to braise. Beautifully insulated it also kept my soup warm for a good three hours sitting off the heat (perfect for a holiday open house event). Unlike metal pots clean up is a snap with no burnt on crusts to scrub. If you would like to win this amazing stock pot please go over to my Instagram (follow me) and leave a comment tagging a friend on the soup photo. For an extra entry leave a comment here with your favorite soup.

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Here is one of my favorite soups using fresh butternut squash and Thai basil picked from my garden today. Using the Emile Henry stock pot eliminated the need for oil, but if you are using a metal pan add a teaspoon or two of vegetable oil to cook the curry paste and onions. If you like your soup spicy then certainly kick up the amount of curry paste.

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Thai Style Coconut Chicken Soup with Butternut Squash

1 to 2 teaspoons Thai red curry paste

1 small onion, thinly sliced

1 (13.5 oz) can coconut milk

3 cups chicken broth

2 tablespoons light brown sugar

1 medium butternut squash, peeled, seeded, diced

1-tablespoon fresh lime juice

2 cups thinly sliced boneless, skinless chicken

garnish: chopped green onions and Thai basil leaves

Heat stockpot over medium-low heat. Add the onions and red curry paste; cook, stirring, for 3 to 4 minutes or until fragrant and onions are softened. Add the coconut milk, broth and brown sugar; increase heat and bring to the boil. Add the squash, lime juice and chicken and cook for 8–10 minutes or until the chicken is cooked through and the squash is tender. Top the soup with the green onion and basil leaves to serve. Serves 4–6.

 

I will randomly choose a winner in 2 weeks. Good luck and happy shopping.

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Philly Italian Market

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Need a little ethnic inspiration? Take a tour of the 9th Street Market in Philadelphia. One piece of advice….arrive hungry and preferably with a brother who has completely mapped out all the stores and restaurants he wants to see.

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Our first stop was Fante’s Kitchen store. Filled with quality products from all over the world I quickly gathered up a few things I did not know I needed including this adorable heart-shaped cutter. Suffice to say I felt like a kid in a candy store.

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The streets are lined with vendors selling fresh fruit and vegetables among other things. It feels a little bit like a flea market married a farmer’s market and this is their baby. Prices are competitive. Locals are sniffing melons and filling bags with beans, mushrooms and blueberries. One can even buy mangoes by the crate. I just loved this box full of baby eggplants. Bring cash.

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By now we are getting hungry. Family owned Isgro’s Italian pastries are in order. Eat dessert first. My niece shares a bite of her chocolate mascarpone cannoli and my brother shares his sfogiatella. It makes sense why this bakery has been in business since 1904. These pastries are pure perfection and bring me back to just about every extended family gathering  I have ever enjoyed my whole life.

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Cheese, meatballs and pasta follow. Further, we enjoy a chocolate shop, spice shop and more than one butcher. Take your pick of restaurants and bring a cooler bag to take home fresh pasta and other delicacies.

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Still hungry? Feel free to wait in line for this guy’s recommendation.

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Completely inspired I knocked out a big pile of fettuccine for Sunday dinner. Making fresh pasta is easy. For every pound of semolina flour mix in 2 to 3 eggs, a pinch of salt, a touch of olive oil and some water to mix into a smooth dough. Knead the dough and let it rest for 20 minutes. Then, crank it out. It cooks in just a few minutes in boiling salted water.

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