First Fridays at St. John Chrysostom

If you happen to have a little extra time to spare tomorrow afternoon, run – don’t walk to St. John Chrysostom Church on Cleveland Avenue near E. Dublin-Granville Rd. at around 3:30pm. Every First Friday of the month (except for when those Fridays fall on holiday weekends – this month being an exception because they’re trying something new) the ladies of the church cook up all manner of Polish specialties to sell to the public to raise money for the church.

1st Friday Sign

I’ve known about First Fridays for ages, but it took reading Jim’s blog post about his visit for me to remember it before Friday rather than after. Once you see the sign, turn into the parking lot and follow it to the building in back – just look for the line or where people are coming in and out of – it is the building to the left side rather than the right side. If all else fails, just follow the scent of cooked cabbage. Your sense of smell will never lead you astray when it comes to good food. We got there pretty early – at about 3:30, which ended up being a good thing; people started lining up at the door not too long after that. Luckily, we saw what was happening and quickly got in line – this meant that we were second behind a long time visitor. We spent the time discussing old Columbus restaurants – neat how many food memories have at places that no longer exist.

Finally, the doors open and the mad stampede begins. Well, not mad, exactly – more like an organized stampede but people were definitely there with a purpose.
The selection of foods available in a particular month is completely left to the discretion of the good ladies who do all the cooking, so not all items are available every month. Here is a list of some of the possible items and their prices:

1st Friday Menu

They are all laid along tables on a path to the window – there are 4 different types of pierogi to choose from, with each segregated to its own box and marked as to what they are. I can honestly say that we’ve had the savory ones so far, and they’re quite good – they brown up beautifully and made a wonderful meal paired with some sausages and fried onions. They are sold frozen, just thaw before you fry them – no boiling needed first since they’ve already been boiled before freezing.

1st Friday Pierogi

I absolutely love their halushka (browned buttered cabbage with noodles), it’s something we make here as well with the leftover bits of cabbage when we make cabbage rolls. Their version is probably the best I’ve had. Sold refrigerated, all you need to do is heat it up before serving in the handy microwave container they pack it in.

1st Friday Halushka

We passed on many of the sweet items, but here’s what we saw this particular time round:

Khrusty, which I believe were described to me as fried dough covered in powdered sugar.

1st Friday Khrusty

Chocolate fudge, which seemed to be a traditional recipe.

1st Friday Fudge

Fried apple kolach, which I believe are a danish of some sort.

1st Friday Apple Kolach

And just a couple of pies available for purchase.

1st Friday Pie

My favorite, though, has to be their cabbage rolls – they are served hot (ask for them at the window), and at $8 for 6 of them, are a steal considering how time-consuming they are to make and the price that is charged for them elsewhere in town for similarly sized rolls. If nothing else, we’ll be back every month just for these. We couldn’t even wait until we got home, and started chowing down in the car in the parking lot.

1st Friday Cabbage Rolls

It’s great food, a great cause, and something definitely worth checking out. I’ll be there tomorrow, how about you?

If you’d like to go: First Fridays at St. John Chrysostom, 5858 Cleveland Avenue, Columbus, OH (North Side).

Event: Taste the Future 2009

Last night was Columbus State’s annual fundraiser, Taste the Future. We were so thrilled to be able to attend for the fourth year in a row, and were so happy that the weather cooperated long enough for the event to be held outdoors.

As usual, the food was fabulous. That goes without saying. It always is. But there were new things going on this year, that thrilled me to no end. The first is the “No Waste at Taste” initiative – using compostable plates, cups, and utensils, and recycling bins throughout the courtyard. The other? The way they embraced social media this year. Inside, they had a projector with everyone’s tweets about the event, and I’ve never seen as many cameras, video cams, notepads and Twittering than I have this year. The way they embraced social and non-traditional media (as a member of both of those above) was heartening.

I also saw way more familiar faces this year than I have in years past. Whether this means that I’m getting around more (possible) or whether the event is more accessible I’m not sure, but it was nice to go to a charity event that was attended by a lot of younger people, rather than feeling a bit out of place among the rich and well-dressed as I usually do at charity events. I even saw one of my favorite CSCC instructors from my time at the college volunteering at one of the beverage booths.

So enjoy the sights of Taste the Future, save the date for next year (Tuesday, September 14, 2010), and make sure you click on the link at the end of this entry to see the rest of the pictures.

Ohio Sweet Corn Bread Pudding with Rosemary Caramel Sauce from Limited Brands

Watermelon "Tartare" Spoons with Creme Fraiche & Mint from Made From Scratch Catering

Chilled Tomato Soup with Butter Poached Lobster and Genovese Basil from Made From Scratch

Grilled Vegetarian Platter from LA Catering

Shrimp with Andouille Sausage, Tomatoes and Scallions from G. Michael's

Shark Centerpiece at The Columbus Fish Market

If you’d like to see the rest of the pictures of last night’s event, be sure to check the Flickr set I created.

Event: Taste of the Independents 2009

May is definitely a busy month for foodies, with several events all taking place within days of each other. The first of these we attended was last Thursday’s Taste of the Independents, an annual fundraiser that benefits Dine Originals Columbus. We were lucky enough to attend last year, so we’ve been looking forward to it for months now.

Much of the food was visually stunning, the most striking of which was the plating of this Lamb Sirloin with Sweet Pea and Minted Pesto from Basi Italia. Luckily it tasted as good as it looked.

Lamb Sirloin with Sweet Pea and Minted Pesto from Basi Italia

Even though I’m not usually a fan of chocolate covered strawberries, the ones from Handke’s Cuisine were downright addictive, and I went back for seconds…(and thirds…)

Chocolate Covered Strawberries from Handke's Cuisine

I loved the presentation of these Parfait of Walnut Cakes with Buttercream Espresso from Alana’s Food and Wine. Alana made about a half dozen dishes, putting her own creative spin on all of them.

Parfait of Walnut Cake with Buttercream Espresso from Alana's Food and Wine

I think it’s so awesome that there are events like this, that showcase the talents of this group of independent restaurants, all under one roof. I had an awesome time going from station to station, noshing on this and that all night. By the end of the night, I was stuffed.

Tomato Mozarella Bruschetta from ??

Always a sucker for sweets, I spent way too much time near the Pistacia Vera table. I have a weakness for their macarons.

Macarons from Pistacia Vera

I think the best part of the evening was seeing familiar faces everywhere I looked, and taking the time to chat with some of my favorite chefs in Columbus, many of whom graciously posed for pictures even though they were busy with prepping food for hungry guests. Here’s Kent Peters of Black Creek Bistro with his new sous chef, whose name escapes me at the moment.

Chefs from Blackcreek Bistro

The only damper of the evening for me was the Fifth Floor. This year, Dine Originals Columbus offered two levels of tickets, the regular ones (for $75), or for $50 more per ticket, they offered access to the 5th Floor, which promised non-specific extras that were supposed to be really special. Maybe I was expecting too much, but for nearly double the price of a regular ticket, I was thinking there would be lobster, maybe some tenderloin or even Kobe something, foie gras, truffles, just something special that would justify the higher ticket price. When we got up there, there was a wine station, and there was this:

Taste of the Independents Fifth Floor

No food in sight. There were supposedly passed appetizers, but we never saw any the four times we went up there. Neither one of us drink much (we sip on Moscato d’Asti occasionally at home, and aren’t fans of hard liquor), so the booze up there was totally lost on us. So for $100 extra collectively, we got absolutely NOTHING. And the worst part, is that they were letting just anyone up there, without asking for tickets or names or anything. It really did put a major black cloud on an otherwise enjoyable evening. For what we paid extra, we could have gone to Alana’s and had a huge meal. And we should have. I was hoping that the extra cost would have meant that I would have had an amazing experience to blog about, something different from the mainstream coverage. I’m sorry I wasn’t able to provide that for you. At least I know better than to spend the extra money next year.

I don’t want to leave this writeup on a negative note, because I’m not a negative person. So big kudos to all of the restaurants and volunteers who put in a ton of hard work to make sure the main event was a rousing success! I can’t wait until next year.

I took a ton more pictures – almost 100 in total. If you’d like, you can see the rest of the set here.

Strawberry Shortcut Cake

boobie-bake2008

Most of the time I participate in blogging events just for fun, but once in a great while, there’s a good cause attached to it. The Boobie Bakeoff was started last year as a way to support the Susan G. Komen Foundation. I’ve been lucky enough to have never been touched by breast cancer in my family, but others are not so lucky.

I do my part for the cause by posting about it – you can do your part by going back to the Boobie Bakeoff main site after the 17th to learn how to vote for my (or any other you like) recipe. Each vote costs $1 via Paypal, and all proceeds are donated to the Susan G. Komen Foundation. Last year they donated over $100!

So without further aideu – my recipe is a very simple one I found in Cooking with Paula Deen magazine – quite an excellent thing to make in advance, and would be great during a summer picnic when strawberries are in season.

Strawberry Shortcut Cake

Strawberry Shortcut Cake
adapted from The Neelys, found in Cooking with Paula Deen May/June ’08

1 (18.25 oz) box strawberry cake mix
1 (3 oz) package strawberry-flavored gelatin
3 c. sliced frsh strawberries
1/4 c. sugar
2 tbsp. cognac
1 c. heavy cream
1/4 c. confectioners’ sugar
1 tsp. vanilla extract
Garnish: fresh strawberries

Preheat oven to 350F. Bake cake in a 13×9 inch baking pan according to package directions. Allow cake to cool completely. Invert cake onto a serving platter.

Mix gelatin according to package directions. Refrigerate until cool, but not hard. Gelatin should be a liquid consistency.

In a medium bowl, combine strawberries, sugar, and cognac. Cover, and let stand at room temperature for 20 minutes.

Beat cream, confectioners’ sugar, and vanilla at medium-high speed with an electric mixer until stiff peaks form. Using a straw, poke holes evenly throughout the cake. Slowly pour gelatin into holes and over the top of the cake.

Spread strawberries in a single layer over cake. Spread whipped cream on top of strawberries. Cover and chill for at least 4 hours. Cut into squares to serve. Garnish with fresh strawberries, if desired. Makes about 12 servings.

May 2008 Roundup

Finally, I’m starting to catch up with these roundups, and getting them out much more quicker – however, after the last one, I had a couple of people email me asking if I was a real person because they considered my post trackback spam (whatever that is, I’m not sure). I post these roundups mostly for myself (so I can bookmark the recipes I want to try), but also so I can share them with you too. So the question is, do you all like to read these, would you rather me do them weekly vs. monthly, or are they just a pain in your ass and would you like me to stop doing them all together? Comment and let me know. :)

If you live in Columbus, then you’re probably familiar with the tragedy that happened at Haiku a few weeks ago. Someone dining there walked out without paying their check, and three people (one server, one co-owner, and one bystander) followed this man to the parking lot, where he proceeded to run down the lot of them with his truck. The co-owner, Julie Liu, has serious injuries, and the server, Rachel Widomski, sustained severe spinal cord injuries that have paralyzed her for life. It’s amazing to see how the Short North dining community has come together, and this weekend’s Gallery Hop has been designated Hope Weekend, with several activities to help raise money for Rachel’s overwhelming medical bills. Even if you’re not visiting the Short North this weekend, please visit Haiku Help and consider helping in any way you can.

And now, on to the recipes:

In sweet recipes, Margarita Cupcakes with Lime Buttercream Frosting from …and a cookie for dessert, Gluten-Free Cookies and Chili Apples with Rum and Coconut Sauce from A Gluten-Free Day, Miniature Toitle Cheesecakes from A Southern Grace, Lemon Yogurt Cake with Marmalade Glaze from a whisk and a spoon, Turkish Delight Trifle from A Year from Oak Cottage, Very Berry Fro Yo and Watermelon Sorbet from A Year in the Kitchen, Cocoa Orange Cupcakes with Orange Buttercream Frosting and Berry Parfaits from Abby Sweets, Bumbleberry Pie from Accidental Hedonist, Rhubarb Pistachio Quick Bread from Adventures in Shaw, Coconut Cream Pie Cupcakes from airy fairy cupcakes, Individual Lime Souffles from All Things Edible, Strawberry Hemisphere from Almond Corner, Dried Fig and Nut Bars from Apartment Therapy: The Kitchn, Key Lime Cupcakes with White Chocolate Coconut Frosting from Apple a Day, Sangria Punch from At Home with Helena, Butterscotch Cream Cheese Swirl Bars and Raspberry Pecan Blondies from Bake or Break, Pineapple Upside Down Cake and Key Lime Bars from Baking Delights, Strawberry Galette from Batter-Splattered, Raspberry Almond Shortcake from Bay Area Bites, Chocolate Mousse from Benjamin Christie, Banana Cupcakes with Caramel Rum Buttercream from Blake Makes, Old Fashioned Rice Pudding from Boscoe the Cookie Doctor, Meyer Lemon Kisses from bronmarshall, Queque de Limon from Canela & Comino, Gateau Basque and Mini Peach and Pistachio Frangipane Tarts from Cannelle et Vanille, Grilled Peaches from Cheap Healthy Good, Apricot Cherry Preserves with Vanilla Bean from Coco Cooks, Cherry and White Chocolate Muffins, Pistachio and White Chocolate Cookies, Fig Twist and Medjool Date Clafoutis from Cook (almost) Anything at Least Once, Everything Out of the Cupboard Cookies from Cook & Eat, Fruit Salad with Honey Orange Dressing from Cooking by the Seat of My Pants, Sugar ‘N Spice Puffs from Cooking in Cleveland, Buttermilk French Toast with Peach Hot Pepper Jelly from Cookthink, Peach Ginger Bellini Cupcakes from Couture Cupcakes, Bickford’s Big Apple Pancake from Crazy Delicious, Key Lime Mousse and Fresh Strawberries Parfait, Apple Blackberry Crisp with Blackberry Ice Cream, Coconut Lemon-Lime Tassie and Butterscotch Pudding from Culinary Concoctions by Peabody, Dark Cherry Bundt Cake from Culinary in the Desert, Coconut Cupcakes with Dulce de Leche Frosting from Cupcake Muffin, Tres Leches Cupcakes from Cupcake Project, Tiramisu Cupcake with Mascarpone Cream and Gluten Free Apricot Financier from dailydelicious, Goat Cheese Custards with Strawberries in Red Wine Syrup from David Lebovitz, Key Lime Parfait from Diannes Dishes, Slow Cooker Apricot Preserves from Diary of a Feeder, French Toast Souffle with Summer Berries from Diet, Dessert and Dogs, Lemon Raspberry Cucpakes from Dine and Dish, Mini Pear Loaves from eat me, delicious, Blackberry Lemon Clafoutis from eggs on sunday, Baklava French Toast from Elly Says Opa, French Toast with Rum Bananas and Ricotta-Lemon Pancakes from Erin Cooks, Pecan Maple Syrup Shortbread from The Feast Within, Double Apple Bundt Cake with Rum Glaze from Feeding My Enthusiasms, Peaches and Plum Cream Tart from Fin-ish Me Cupcakes, Fruit Salsa with Cinnamon Chips from Foodaphilia, Pecan Pralines New Orleans Style from Gluten A Go Go, Mango Pannacotta from Gluten Free South Africa, Lemon-Poppyseed Cake from Gluten-Free Girl, Apple Blondies with Brown Sugar Frosting from The Goddess’s Kitchen, Strawberry Hand Pies, Spiced Rum Vanilla Peach Tart, Meyer Lemon Semifreddo with Summer Berries and Brandied Cherry Tart from Good Things Catered, Choc-Berry Bread Pudding from Green Gourmet Giraffe, Chocolate Gateau from Happy Home Baking, Kitchen Sink Cookies from How To Eat a Cupcake, Caramel Appletini Cupcakes from I Heart Cuppycakes, Fresh Date, Yam and Walnut Cake from Kitchen Unplugged, Apple Puffcake from kitchenmage, Pistachio and Walnut Baklava from Lemon Pi, Caramelized Pear Pudding from lick your own bowl, Easy Cinnamon Nectarine Cake from Life’s Smorgasbord, Dimply Plum Cake from Meet Me in the Kitchen, Cardamom Honey Baklava Ice Cream in Phyllo Cups from Mike’s Table, Bread Pudding with Bourbon Sauce from My Own Sweet Thyme, Honey and Pear Pudding from Nina’s Kitchen, Nana Deane’s Pecan Coconut Pie from Paper Palate, Dark Chocolate Mousse and Blackberry Peach Clafoutis from Phe/MOM/enon, Sweet and Salty Butterscotch Candied Popcorn from Picky Palate, After Eight Mint Chocolate Cupcakes from Rosie Bakes a ‘Peace’ of Cake, Warm Cajeta Pudding with Fresh Berries from Sass & Veracity, Lemon Yogurt Cake with Cranberries from Sassy Radish, Low-Fat Berry Cheesecake from Serious Eats, Grilled Jerk Pineapple from Shazam in the Kitchen, Fancy Biscuits and Honey Butter from Simple Daily Recipes, German Pancakes and Greek Yogurt Cupcakes from Slashfood, Moist Orange Cake with Citrus Cheesecake Cream from Spittoon Extra, Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache from Sugar Plum, Creme Caramel in Tea Cups from Technicolor Kitchen, Black Raspberry Ice Cream from two yolks, Fuzzy Navel Upside-Down Cake from Us Vs. Food, Zucchini-Olive Oil Cake with Lemon Crunch Glaze from Whistlestop Cafe Cooking, and Butterscotch Macadamia Nut Banana Bread from Wycked Sweets.

In savory recipes, Scallion/Pork Mince Pancakes from A Daily Obsession, Sweet and Sour Cocktail Meatballs from A Mingling of Tastes, Creamed Spinach from A Veggie Venture, Tasty Chicken Rarebits, Ham, Cheese and Nectarine Salad, Chicken with Creamy Garlic Sauce, Crispy Potatoes and Eggs for Two and Cottage Pie from A Year From Oak Cottage, Achiote Pork Torta and Poblano Bisque from A Year in the Kitchen, Spinach and Pork Pasta with Spring Green Onions and Morels from Accidental Hedonist, Spinach, Goat Cheese and Sun Dried Tomato Pasta from Adventures in Shaw, Celery Gratin from Almond Corner, Bulgur Pilaf with Spinach and Fried Onions from Almost Turkish Recipes, Three-Mustard Potato Salad from Almost Vegetarian, No Knead Challah from Andrea in the Kitchen, Grilled Fish Tacos with Mango-Avocado Salsa and Red Potato Salad from Andrea’s Recipes, Crab Cakes with Leek Tartare from Angela’s Food Love, Oriental Chicken Wraps from Anne Strawberry, Braised Lamb According to Heston from Anne’s Food, Broccoli Sauteed with Crisp Garlic, Roasted Chicken Breasts Stuffed with Goat Cheese and Fresh Garlic and Breakfast Pizza from Apartment Therapy: The Kitchn, Lebanese Couscous with Roasted Butternut Squash and Preserved Lemon from The Backyard Pizzeria, English Pea Soup with Minted Creme Fraiche, Peekytoe Crab and Julienned Bacon and Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild Mushrooms from The Bacon Show, Chiles Rellenos from The Bad Girl’s Kitchen, Focaccia with Onion and Rosemary from Bake or Break, Porcupine Meatballs from Baking Buddies, Lamb Burgers with Tzatziki Sauce and Broccoli Rabe and Cauliflower Gratin from The Barefoot Kitchen Witch, Coconut Mango Chicken with Black Beans from Big Flavors From a Tiny Kitchen, Horseradish-Crusted Whitefish with Remoulade from The Bitten Word, Creamy Potato Salad with Lemon and Fresh Herbs from The Blog that Ate Manhattan, Roast Leek and Chicken Rarebit and Pork and Crab Chinese Dumplings from Book the Cook, Parmesan Crisps with Mango Salsa from The Budding Cook, Brie and Chutney Turkey Burgers from Cara’s Cravings, Microwave Sesame Crackers from chadzilla, Lamb Seekh Kebab from Chef Jeenas Food Recipes, Panera Bread Broccoli Cheese Soup from Chef Tom Cooks, Lobster Rolls Royce from Chefs Gone Wild, Laksa Risotto from The Chin Chai Chef, Soba Noodles with Peanut Sauce from Chocolate Shavings, Rustic Pork Ragu from Chomping the Big Apple, Lamb Chops with Pomegranate and Red Wine Sauce and Roasted Asparagus and Red Pepper Farro Salad from Closet Cooking, Pancetta-Wrapped Dates from Confections of a Foodie Bride, Goat Cheese and Red Capsicum Pancakes from Cook (almost) Anything at Least Once, Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula and Ramp Risotto from cook eat FRET, Garlicky Roasted Aubergine Dip from Cook sister!, Spicy Whole Wheat Linguine with Andouille Sasuage and Crawfish Tails from Cookbook Catchall, Patty Melts with Grilled Onions from Cookin’ with Cyndi, Blue Cheese Burgers from The Cooking Adventures of Chef Paz, Chicken and Ham Croquettes from Cooking and Eating in the Windy City, Chicken Salad with Almonds, Queso Fresco and Raspberry-Lime Vinaigrette from Cooking by the Seat of My Pants, Chicken Under a Brick from Cookography, Potato, Salmon and Asparagus Salad and Pan-Roasted Snapper Wrapped in Pancetta from Cookthink, Layered Crepe Savoury Cheesecake from Culinarty, Fried Herb Mozzarella from Culinary Bazaar, Oven Baked Pumpkin, Leek and Chicken Risotto from The Culinary Chase, Morels with Cream from CulinaryColorado, Samosas from Cupcake Muffin, Guacamole from Definitely Not Martha, Morels on Toast from Delicious Durham, Mediterranean Rice Casserole (Dolmades Deconstructed) from Diet, Dessert and Dogs, Grilled Maple-Dijon Center Cut Pork Chops with Sweet and Sour Broccoli Slaw from Dinners for a Year and Beyond, Jamaican Jerked Chilean Sea Bass, Mache, and Fruit Salsa from Dudes on Food, Fregola Sarda with Asparagus, Heirloom Tomato and Goat’s Curd, Mushroom, Cheddar & Chive Crustless Quiche from eggs on sunday, Coconut Macadamia Shrimp with Warm Tropical Salsa from Erin’s Easy Eats, Tomato Phyllo Tart from everybody likes sandwiches, Deviled Potatoes and Crawfish Risotto from Everything and Nothing, Fried Pasta from Family, Friends and Food, Susan’s Black Bean Whatever It Is from Farmgirl Fare, Grilled Halloumi and Asparagus Salad from feeding maybelle, Meatloaf Cupcakes with Mashed Potato Frosting from Fine Furious Life, Gorgonzola Gnocchi with Chard from Finny Knits, Breakfast Egg Sandwich with Avocado and Chipotle Mayo from Food Blogga, Biscuits and Gravy from Food for Laughter, Wurstsalat from Food Fun, Smoked Salmon, Goat Cheese, and Dill Crepes from Food Rockz, Spring Quiche from Food Stories, Chiles Rellenos with Goat Cheese, Chorizo & Tomato-Red Pepper Sauce from Foodie, Cottage Cheese Dip with Radishes and Green Onions from foodierachel, Duck Fat Turkey Meatballs from FoodMayhem, Shredded Beef Chimichangas, Feta, Spinach and Caramelized Onion Stuffed Chicken Breasts and Shredded Chicken Burritos from For the Love of Cooking, Empanadas Mendocinas from From Argentina with Love, Creamed Corn with Onion and Pepper from Frugal Cuisine, Amaretto Chicken from Fun, Crafts and Recipes, Chicken with Morels from Gastronomy Domine, Pork Chops with Cider Reduction and Parsnip-Fennel Gratin from Gild the Voodoolily, Brazilian Rice from Gillian’s Goodies, Veal and Pork Frikadeller from Gluten-Free Girl, Caesar Potato Salad from The Gluti Girls, Chicken Tikka Masala from Goldilocks Finds Manhattan, Tequilla and Lime Grilled Chicken and Goat Cheese Medallions from Good Things Catered, Ground Meat Kebabs and Hummus from Got No Milk, Ramp Udon Soup with Bacon Consomme and Asparagus Tempura from Gothamist, Sicilian Meatballs with the Gourmet Project, Crab, Turnip and Leek Pasties from The Great Big Vegetable Challenge, Blackened Ahi Tuna with Simple Mango Salsa from GreenLiteBites, Lamb Meatballs with Pomegranate and Red Wine Ketchup from Gumbeaux in the Kitchen, Sweet Corn Chowder from Happy Foody, Lamb Ragout in a Wok from The Healthy Irishman, Fresh Spinach Fettuccine with Goat Cheese, Jerusalem Artichokes, Morels and Leeks from Herbivoracious, Napa Cabbage Rolls from Hochiak! Delicious Asian Food, Migas from Homesick Texan, Mam’s Traditional Shepherd’s Pie from The Humble Housewife, Spicy Red Lentil Soup with Turkey Kielbasa from immaeatchu, Garlic Roast Chicken on Potatoes with Rosemary and Pancetta from Italian Foodies, Balsamic Grilled Bruschetta Chicken from It’s Melissa’s Kitchen, Roasted Whole Sea Bass with Fennel, Meyer Lemons, and Cherry Tomatoes from Jean-Georges Vongerichten, Lamb Giouvetsi from Kalofagas – Greek Food and Beyond, Grilled Halloumi Salad Recipe with Chicken, Mini-Peppers and Lemon and Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce from Kalyn’s Kitchen, Prosciutto Arugula Salad from Kirsten’s Home Cooking, Farfalle with Ricotta, Zucchini and Italian Sausage from The Kitchen Illiterate, Slow-Cooked Leg of Lamb with Tomatoes, Garlic and Rosemary from Kittens in the Kitchen, Hot Corncakes with Avocado, Bacon and Basil from Kuchenlatein, Goat’s Cheese, Caramelized Onion and Artichoke Quiche from La Recette du Jour, Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives and Potato Radish Salad from Lisa’s Vegetarian Kitchen, Potato Leek Pancakes with Red Onion-Apple Compote from Love and Olive Oil, Chili Rubbed Tilapia from Made with Love, Cobb Salad from Married…with Dinner, Scrambled Eggs with Spinach and Cottage Cheese from Meet Me in the Kitchen, Veal Piccata from Miche Mache, Risotto with Peas and Prosciutto from mimi on the move, Greek Pasta Salad from montcarte, Avocado Tzatziki, Mediterranean Pasta Salad with Ricotta and Feta and Greek Inspired Chicken Burgers from More Than Burnt Toast, Zucchini Breakfast Bake from Morsels & Musings, Shrimp Scampi from Musings of a Barefoot Foodie, Grilled Sweet Potato & Scallion Salad from My Husband Hates Veggies, Spicy Corn Muffins from My Feasts, Onion and Goat Cheese Puff Pastries from Mac & Cheese, Pa Jeon (Korean Pancake) from Nook & Pantry, Pineapple Sesame Chicken from Palachinka, Sweet Pork Salad with Cilantro Dressing from Picky Palate, Bubble & Squeak from Pink Bytes, Potato and Leek Gratin from Pink of Perfection, Roasted Tomato and Ricotta Tart from Proud Italian Cook, Asparagus and Morels on Toast with Fried Eggs from Restaurant Widow, Korean Pancake from Sassy Radish, Beef Braciole “Pinwheel-Style”, Dan Barber’s Brussels Sprouts, Merguez “Americain”, Ramp Compound Butter, Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze, Huevos with Ranch Hand Red Sauce, Tuscan Meat and Tomato Ragu and Risotto with Spinach from Serious Eats, Beet Risotto from Shazam in the Kitchen, Franks and Sauerkraut Paprikash, Fava Bean Dip with Goat Cheese and Garlic, Salmon Teriyaki Skewers with Pineapple and Mango Chicken Curry from Simply Recipes, Pretzels from Souvlaki for the Soul, Chinese Roast Chicken and Coriander Rice from Soy and Pepper, Pork and Chive Dumplings and Spicy Crab Cakes with Key Lime Mustard Sauce from Sticky, Gooey, Creamy, Chewy, Spring Salad with Strawberry Vinaigrette from Straight from the Farm, Spicy Fresh Corn Salad and Veal Chops with Morel Mushrooms from Sunday Nite Dinner, Crab, Chicken and Sausage Gumbo from tales of the basil queen, Barbecued Chicken from The Teacher Likes to Cook, Italian Sausage and Baby Spinach Omelette from teczcape, Crab Tacos from This Mama Cooks! On a Diet, Meat and Eggplant Roulade from The Thorngrove Table, Spaghetti with Ramps, Green Garlic and Goat Feta from Tigers & Strawberries, Serrano Ham Croquettes from Top Spanish Tapas, Crab Cakes from Tracey’s Culinary Adventures, Rigatoni with Prosciutto, Tomato, Cream and Hot Chile Pepper from two yolks, Mushroom Mustard Soup from vegalicious, White Bean and Roasted Garlic Soup from Vegan. Chicks. Rock., Scallion Pancakes from VeggieTalk, Cauliflower Mac ‘n Cheese, Cheddar-Sausage Corn Muffins with Spicy and Sweet Butters, Easy Brussels Sprout Gratin and BLAT Salad from vicarious Foodie, Thit Bo Luc Lac (Wok Seared “Shaking” Beef) from Viet World Kitchen, Boston Baked Beans from The Way the Cookie Crumbles, Grilled Lamb Chops with Herbed Yogurt Sauce and Pita from We Are Never Full, Yogurt-Rubbed Roast Chicken with Red Pepper Sauce from The Wednesday Chef, Straw & Hay Pasta from What Did You Eat?, Peach & Goat Cheese Salad from What We’re Eating, Fettucini with Ragu from What You Having For Your Tea?, Mango BBQ Sauce from What’s Cooking?, Linguine with Red Clam Sauce from Wholesome Feasts, Halibut, Saffron-Mussel Liquor Veloute, Fava Beans, Watercress and Fresh Peas from wrightfood, and Seared Tuna with Avocado and Salsa Verde, Caribbean Pork and Plantain Hash, Buffalo Nachos, and Cobb Salad with Green Goddess Dressing from yumsugar.

In informative posts, find out about ten mistakes new herb gardeners make (and how to avoid them) from The Skinny Gourmet, and Cincinnati Locavore shows you how to shop at a farmers market.

Until next month, folks…

November 2007 Roundup

I apologize for the lack of posts this month – I’ve been really distracted with making arrangements for my upcoming trip, and food has really been the farthest thing from my mine. Eating this past week has been all about cleaning out the perishables before the end of the year. But there should be some upcoming posts about a couple of things I’ve made this month, along with an overview of our Christmas Eve dinner with family.

A couple of quick notes…

Today is the last day to buy your raffle tickets for this year’s Menu for Hope. Check out Pim’s site for the master list, or just go directly to the Firstgiving site to bid for the prize I’m offering, UC05 – the Penzey’s $100 GC.

The Food Lover’s Meetup group will be getting together for Dim Sum at Little Dragon on January 6th. I’ll be out of town, but the other organizer, Rosie, and nearly a dozen other folks will be there – the more the merrier. Check out the details of the event and feel free to join in!

Now, for the roundup…

In savory recipes, Apple Turnovers from A Consuming Passion, Karen’s Home-Made Noodles from A Fridge Full of Food, Black-Eyed Pea Stew with Kale from A Mingling of Tastes, Winter Squash Quiche from A Thinking Stomach, Butternut Mac ‘n’ Cheese from A Veggie Venture, Roasted Tomato Soup from Annie’s Eats, Turkey, Cranberry and Brie Panini from Baking Bites, Makhani Sauce for Leftover Turkey from Cooking in Westchester, Cauliflower Gratin from The Cooking Ninja, Taco Ring from Delectables and Other Adventures in Food, Aegean Baked Potatoes with Lemon, Olive Oil, and Sea Salt from Figs, Bay & Wine, Slow Cooker Cassoulet from Just Recipes, Ramekin Turkey Pot Pies from Love and Olive Oil, Turkey and Wild Rice Soup from Making Food. Eating Food., Chicken Pot Pie from More Than Burnt Toast, Cream of Cauliflower Soup from Not Eating Out in New York, Roasted Acorn Squash with Spinach and Gruyere from Superspark, Murgh Makkhani from Trial and Error, Butternut Squash Lasagna from Urban Drivel, The Other “Other” Mac n’ Cheese from VittlesVamp, and Celery Root Soup with Bacon and Apple from yumsugar.

In sweet recipes, Cranberry Bliss Cupcakes from a whisk and a spoon, Butterscotch Pudding from A Year at Oak Cottage, Pecan Pie Cheesecake from Bake or Break, Sweetest Raspberry Shortbread from Confabulation in the Kitchen, French Toast Bagels from Confections of a Foodie Bride, Salted Caramel Cheesecake from Cream Puffs in Venice, Sweet Potato Pound Cake with Cranberry Walnut Streusel and Chocolate Marble Chunk Cookies from Culinary Concoctions by Peabody, Toll House Pie from Gulf Coast Gram, Buttered Apple Cider Sauce from Just Recipes, Deborah Madison’s Pecan-Coffee Tart from Kitchenography, Coconut Tapioca Pudding from La Tartine Gourmande, Deep-Dish Pecan Pie from MattBites, Sweet Potato Cupcakes with Brown Sugar Butter Cream Cheese Icing from Ooh you tasty little things, Mayan Chocolate Boca Negra with Vanilla Bean Ice Cream from the pie lady, Gluten Free Lemon Tart from Restaurant Widow, Pumpkin Pie Brulee from Serious Eats, Tiramisu Cake and Caramelized Brown Butter Rice Krispie Treats from Smitten Kitchen, Spiced Pumpkin Mascarpone Cupcakes from Tartelette, Chocolate Pots de Creme from Technicolor Kitchen, and Chocolate Pecan Bourbon Pie from The Experimental Gourmand.

Well, that’s it for me for now…more later as I am able.

Menu for Hope 4

 

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I’m pleased to be able to participate in this year’s Menu for Hope fundraiser.So what is Menu for Hope? This description from the organization’s Facebook site explains it so much better than I could:

“Just for $10, you can feed a hungry child (for over a month), and, if you’re in luck, Ferran will show you his toys. Yes, as in Adrià.Menu for Hope is an annual raffle in support of the UN World Food Programme, with fabulous prizes from food bloggers, food lovers, restaurateurs, and chefs from around the world. Last year, Menu for Hope raised over $60,000 for the WFP.

Here is how it works. You donate $10, we give you a virtual raffle ticket toward a prize of your choice. Try your luck at lunch with Harold McGee, or a visit with Ferran Adria at the fabled elBulli test kitchen in Barcelona, or get a virtual sheep your very own, or many other amazing foodie prizes from food bloggers around the world. The more you give, the better chance to win.

Our beneficiary, the World Food Programme, is the world’s largest food aid agency, working with over 1,000 other organizations in over 75 countries. In addition to providing food, the World Food Program helps hungry people to become self-reliant so that they escape hunger for good.

Funds from this year’s Menu for Hope will go specifically to support the school feeding program in Lesotho. We chose to back this particular program, not only because providing food at schools help the kids, particularly girls, stay in school, but also because the WFP is making a concerted effort in Lesotho to source food from local farmers practicing conservation farming methods. We feed the kids and support their parents farming. What’s not to like in this? See more information here

Menu for Hope 4 will run for two weeks, from December 10-21.

Go to Chez Pim on December 10 to check out the prizes, or to Firstgiving directly to donate.

 

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My contribution to this year’s Menu for Hope is a $100 gift certificate to Penzey’s Spices, which can be used in one of their many retail locations, online, or over the phone after looking at their catalog. They ship both to the US and internationally, so this one is open to anyone worldwide. They have over 250 spices, herbs and seasonings, awesome quality and selection, so there’s something here for everyone.

In the morning, you’ll be able to visit a complete list of prizes at either Chez Pim, or the list of all Central US prizes at Kalyn’s Kitchen.

Update: I’ll be out of the country on the 9th when the winners are drawn, so I’m sending the certificate to Kalyn to forward to the winner – if you are the lucky one who wins, contact her directly to arrange for delivery of your prize.

Here’s how to participate in A Menu for Hope:

1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim. (Check the morning of December 10 to see all the prizes.) – if you’d like to choose the Penzey’s gift certificate, my prize code is UC05.

2. Go to the donation site at First Giving and make a donation.

3. Please specify which prize you’d like in the ‘Personal Message’ section in the donation form. You must write in how many tickets per prize, and use the prize code. (Each $10 you donate will buy one raffle ticket toward any prize.For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02.)

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we could contact you in case you win.Your email address will not be shared with anyone. Check back on Chez Pim on Wednesday Jaunary 9 for the results of the raffle.

Good luck, everyone – and thank you in advance for your generosity!

Event: Taste the Future 2006

Last night was the 18th Annual Taste the Future 2006 event, and Paul and I were lucky enough to bbe able to attend. We definitely weren’t disappointed. Amazing food. Amazing atmosphere. And the chance for us to try tons of things we’ve never had the opportunity to try before. For example, the seared (but mostly raw) tuna you see below. It was fantastic, not at all what I expected.

I love the plating on this Togarashi Crusted Tuna with Ginger Scented Edamame Puree and Chilled Mint Cucumber Broth from The Rossi Bar. It’s definitely an establishment we’ll have to try out soon, as I’ve heard nothing but great things about their food:

Togarashi Crusted Tuna w/ Ginger Scented Edamame Puree and Chilled Mint Cucumber Broth

This fundraiser is held every year by the Columbus State Development Foundation in order to raise scholarship money. It’s an opportunity for budding Central Ohio chefs to show off their skills and knowledge. I was so impressed by the talent of the bunch that were here, if the quality of the food last night was indicative of what we have to expect in the next decade in our restaurants, we’re in excellent hands.

It also gave me the opportunity to try the wares from restaurants/stores I’ve been meaning to check out, like these Parisian style Macaroons from Pistachio:

Assorted Parisian Style Macaroons

There was so much food and so many restaurants represented here that we were full very quickly, but managed to make it to all 58 tables in around 3 hours. By the end, I wasn’t tasting as much, and was doing more ooh-ing and aah-ing about the pretty presentation, while hubby was still tasting. Look at the beautiful colors on this roasted pepper antipasti from Katering by Keni/Posh Nosh:

Roasted Sweet Bell Peppers

The biggest surprise of the evening was that I actually enjoyed foods I don’t normally like in combinations I thought wouldn’t taste good, but actually did. The runaway hit of the night, at least for me, was the Roasted Duck Breast and Foie Gras “Sliders” with Figs, Preserved Ginger, and Port Wine Glaze from The Winding Hollow Country Club - it was an amazing combination of flavors, but unfortunately I didn’t get a clear picture of it. Another amazing combination, according to my husband was this Roasted Rack of New Zealand Lamb with Blackberry-Horseradish Demi and Black Mission Figs from The Granville Inn:

Roasted Rack of New Zealand Lamb with Blackberry-Horseradish Demi and Black Mission Figs

All in all, we had a great time and look forward to attending next year.

Dessert Exotique

In the meantime, check out the complete photoset of 60 pictures at Flickr. There were so many amazing pictures that I couldn’t fit them all in my blog entry.