Month: February 2011 (Page 3 of 4)

The Weekly Whet: Bad Romance

WARNING: The following cocktail may evoke uncontrollable feelings of affection. Please consume responsibly, away from children, small animals, and easily embarrassed friends and acquaintances.

Happy Valentines Day from into the Soup!

Ingredients

  • Strawberry Liqueur      1/2 oz
  • Vanilla Vodka               1 ½ oz
  • Cranberry Juice          
  • Pineapple Juice           
  • Champagne                

1.)    Pour juice, liqueur, and vodka into a cocktail mixer with ice and shake well

2.)    Strain into champagne glasses

3.)    Top-off with champagne and enjoy 😉

Find more fun, romantic cocktails at cosmopolitan.com

 

 

 

 

 

Sweet Comic Valentine

I’ve never been a great fan of St. Valentine’s Day or the number 14 (which in Mandarin means “imminent death” if pronounced incorrectly).  Chocolate never did much for me unless it encased a strawberry rimming a glass of sparkling wine. Red roses, heart-shaped cards, and expensive dinners were never really my thing. As for boys, well, that’s another matter entirely!  

When I was in kindergarten, my teacher would put on music and me and my ‘boyfriend’ Tony would dance around the classroom with complete abandon.  I was very popular in elementary school and at one point had two boys walking me home: one carried my books, the other, my plaid lunchbox. It was fun, relaxed, and comfortable.

Valentine’s Day in elementary school was the deal! What was so neato was that regardless of how anybody felt about anybody else, everybody got a valentine’s card…and a party!  Could you ask for more?

Then, thrust upon we unsuspecting 12 year-olds, was the dreaded “MIDDLE SCHOOL”. All of a sudden it became a big, fat deal to have a boyfriend; or, at least, be stalked by several. You know what I had to say to that?

 “Buzz Kill!” 

Thus, life and (Valentine’s Day) turned into relentless pressure to conform– and lame dances were par for the course. Ugh.

Who needs additional pressure upon entering “The Middle”?  What an appropriate name for that period of life. It’s as if you’re locked in a time warp of change and anticipation. Seriously, you’re smack dab in the middle of acquiring social skills, battling skin issues, daily dealings with CHANGE, body awareness, image makeovers, and trying to figure out just what “cool” really means. Again I say, “Buzz Kill!”

However, being a social creature by nature, I still wanted to be cool, to fit in, to get a freakin’ card and perhaps a box of chocolates or a lousy flower.  Alas, I didn’t.  And, I never truly did until I met my husband nearly 18 years later. 

In fact, 18 years ago we were on our way to Victoria Island in the province of Vancouver, Canada to stay at a little place on the coast called Tai Na Mara.  There, over Valentines Weekend, we fell a little deeper in love, had strawberries, chocolates, and champagne. We exchanged roses and mushy cards and we went out for a very expensive dinner. Oh, and we danced with complete abandon as only 5 year olds and lovers are wont to do.

500 Best Comfort Food Recipes: Asparagus with Parmesan and Toasted Almonds

Here’s a healthy alternative to asparagus smothered in Hollandaise Sauce and it’s every bit as satisfying. Try it with your favorite protein or as a side with a pasta entree.

Asparagus with Parmesan and Toasted Almonds

Makes 6 Servings

 Ingredients:

  • 11⁄2 lbs           asparagus
  • 1⁄4 cup            sliced blanched almonds       
  • 2 tbsp              butter  
  • 2                     cloves garlic, finely chopped 
  • 1⁄4 cup            freshly grated Parmesan cheese      
  • Salt and freshly ground black pepper

 

1. Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths. In a large nonstick skillet, bring 1⁄2 cup water to a boil. Blanch asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.

2. Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve.

3. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring for 2 to 3 minutes or until asparagus is just tender.

4. Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.

 

Variation:

Make this dish with green beans. Trim and cut into 11⁄2-inch (4 cm) lengths and cook in boiling water for about 5 minutes or until tender-crisp.

Excerpted from 500 Best Comfort Food Recipes by Johanna Burkhard © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: 500 Comfort Food Recipes by Johanna Burkhand

 

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca

Dining on a Dime: Dim Sum at C-Fu

“Hey, do you want to get Dim Sum?” Julie asked as we walked back to our cars feeling slightly defeated and very hungry. You see, our original plan for lunch had fallen through, so there we were, racking our brains for an alternative eatery that would make us (and our thin-wallets) happy.

“I’ve never had it before,” I replied. “What is it exactly?”

“It’s like ordering a bunch of appetizers—lots of dumplings and stuff. Come on, I know a good place,” said Julie.

Minutes later, we arrived at C-Fu where I had my first Dim Sum experience, which for those of you who are unacquainted with this style of eating, is like having the buffet come to you. Servers walk around pushing carts full of various hot plates of food. You select whatever dishes you would like to share (or not), and he or she tallies what you ordered on your bill. The servers cruise by with carts throughout your meal, so you can order more food at any time. I have never felt happier or lazier as I sat there, sipped my green tea, and ordered plate after plate of dumplings, sweet buns stuffed with barbecued pork, sticky rice, and other delicious Chinese “bites.”

By the time Julie and I were finished grazing, we felt like happy little Buddhas. Our bellies were full, the fortunes in our fortune cookies were positive, and our check was well under $30.

For delicious Dim Sum, wonderfully cheerful service, and a great atmosphere for families and friends, we recommend C-Fu Gourmet any day of the week. And don’t forget the soup-dumplings! They’re the best!

Click here to see more Dining on a Dime features

Dick Pickles

When I try to be cool, it really never works because, basically, I’m a dork.  I think that the only time I REALLY force it is when I put on my Simpson (maiden name) attitude and attempt to prove some lame-ass point to Dave – still doesn’t work. As my daughter often says, “Epic Fail!” Case in point…last night, at Big Earl’s BBQ (James Porter’s new bent), Emily and I were pretty much standing alone – as we tend to do at most of these shindigs.

Hold on, hold on!  That is not the fail!! However, in most circles I’m sure that hangin’ with your driver kills all hope of achieving the popularity that many strive for in this business ~ yeah whatever. Anyhoo…there we were, eating pork in every form known to man and drinking copious glasses of a nice Merlot when I started pointing and jumping up and down (I do this a lot) and slurring (I do this a lot, too)….”Isn’t that the guy from that show, um you know–The Middle! No, no, it’s the other one, you know, the guy, the Dad, with the weird hair and hot, neurotic wife?”. 

For those not “in the know”, I was referring to Phil from Modern Family; however, the gentleman in question was actually Mr. Rich Dahlquist, meteorologist extraordinaire from ABC Channel 15. 

Flashback to 1992…..

…so there I was at a Country Dance Bar in Tukwila, WA. I don’t remember why I was there or who made me go, but, hey! I can groove with the best of them and believe whole-heartedly that line-dancing is an art. Well, on this particular evening, an extremely interesting gentleman asked me to dance and since I was on a break, I said, “Yes.”

There we were, twirling ‘round the dance floor when someone dosey-do’s by and says to this extremely interesting gentlemen, “Hey, aren’t you Bill Ny the Science Guy?” Epic Fail!!  He was actually very popular in Seattle at the time and did a bit on a local late night show, but, of course, I didn’t have a clue. So, there I was…..on another break.

Rich the Meteorologist, on the other hand, didn’t desert me to the wallflower waiting room or question my integrity because I wasn’t aware of who he was or what he did. We did, however, strike up the best conversation I’d had that evening (aside from exchanging pigeon stories with Emily) and I completely enjoyed myself.  I love it when you meet people for the first time who can trigger true belly laughs, make you feel comfortable, and don’t give a shit what anyone else thinks. 

Along with his great sense of humor and complete sincerity, Rich asked for a code-word. Since fried pickles were one of the down-home delicacies flying off the trays at this function, I blurted out “Pickle!” Emily and I raced home – well, we stopped for a quick drink at Dillon’s – and watched the 10:00 o’clock weather report on Channel 15.

Rich Dahlquist:”It’s gonna be cold out there” (something, something, something) “but if you’re in a pickle….”  And there I went again, jumping up and down, pointing at the TV. Yep, totally UNCOOL!! David was tickled because that’s why he loves me. Then, I got a kiss. Thanks, Dick!!

 

Chef Doreen Fang’s Creamy Corn Soup

Doreen Fang’s name will probably be familiar to those of you who tuned into Season 6 (2010) ‘The Next Food Network Star.’ We are so excited to have her as this week’s guest on into the Soup Radio!! Doreen earned an Associate of Occupational Studies from the California Culinary Academy and loves experimenting with different cuisines and ingredients. She currently co-owns a boutique catering company and teaches cooking classes for adults and children in Los Angeles. Raised in a predominantly Chinese community in Los Angeles, Doreen finds culinary inspiration in her family and friends. Doreen shares this comforting corn soup that her mother used to make. The bits of egg in this recipe add a mild Chinese flair. She loves it, and we think that you will, too!

My Mom’s Creamy Corn Soup

Ingredients:

  • 3-14 oz cans Chicken broth
  • 2 cups Water (or you can just add more broth if you like)
  • 2-14.5 oz cans Cream of Corn
  • 1 cup Frozen Corn (no need to thaw)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Cornstarch (make a slurry by adding 2 Tbsp cold water to the cornstarch)
  • 1 squirt Sesame oil
  • Kosher salt, to taste
  • White pepper, to taste
  • 1 stalk Green onions, cut on bias (garnish)
  1. Combine chicken stock and water in a medium sauce pan; bring to a boil. Add your corn (creamed and frozen); bring to a boil again.
  2. While you stir the soup, slowly add the cornstarch slurry, making sure it does not get clumpy.
  3. Before you pour in your egg, use a pair of chopsticks and to start stirring the soup; continue to stir as you pour add the egg. Use your chopsticks to break up the egg so there are long swirls and bits of egg.
  4. Season with salt and pepper. Add a squirt of sesame oil and top with green onions to garnish. Serve immediately.

 Click Here for More Soups of the Week

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