Food For Thought

August 14, 2010

The Wicked Noodle

Filed under: Interviewing Foodies, Writing — Tags: The Wicked Noodle — Theresa H Hall @ 12:08 am

The Wicked Noodle

A very interesting name for a food blog, “The Wicked Noodle”, it brings to mind a culinary adventure. Kristy started her website in January 2009 and she has developed and shaped it in an attractive way. For a few months, she will be on the home page of BlogCatalog, as a “Recognized Blogger”. This is a brand new feature offered to members of BlogCatalog, a community that has long been considered The Premiere Social Network. BC receives millions of viewers and this is a great opportunity for members to showcase their work. I see you decided to take advantage of this and am wondering how it’s working out. Please tell us how this experience has improved your website.

Kristy: I’ve seen an increase in traffic and my Alexa ranking has greatly improved.

Theresa: What brought about the decision to give your blog this catchy name? It brings a number of things to my mind and intriguing is one of my first thoughts. Do you know how to make your own homemade noodles? Do you eat pasta a lot?

Kristy: I get asked this a lot! No, the name has nothing to do with noodles. It’s actually a name I used for years as my username when subscribing to various sites. When I decided to start a food blog, it seemed the obvious choice.

Theresa: I really enjoyed the way you invited your husband’s co-workers to your home to dine and how you seamlessly paired the Buitoni dinner selections with your complimentary salads, making everyone feel welcome and well fed. You mentioned these selections are frozen. How much time did this save you in preparing for this occasion? Which are your favorite entrees?

Kristy: This dinner party was far from typical for us, but when Buitoni asked if we’d be willing to use their frozen meals and still make it elegant, of course I was up for the challenge! It was a great time and incredibly easy. The spicy beef and sausage was my favorite.

Theresa: You said you write reviews for products sent to you from manufacturers. They add a good dimension and variety to your blog. How did this venture come about, and do you think you will continue to do these reviews?

Kristy: This is something that’s very common in the food blogging world. I’m contacted on an almost daily basis by companies wanting to send their products to me for review. But I’m choosy – I have to be or my blog would become nothing more than product reviews. I definitely prefer emails that show the person sending the email took the time to read through my blog and learn about me, and my food. The product has to be interesting enough that I feel my readers will benefit from it. And finally, I never post a review unless I truly loved the product.

Theresa: I am impressed, after your dependence on eating restaurant meals that you took it upon yourself to get in touch with the homemaker/cook side of your personality. You mentioned watching FoodTV Channels, searching cookbooks and calling your Mother for recipe and cooking advice. Now that you have fully embarked upon this culinary journey, how proud do your accomplishments make you feel? Not only are you a good cook, you seem to have embraced the blogging world. Tell us a bit more please.

Kristy: It’s an amazing thing to look back to six short years ago and see how far I’ve come. My life has completely changed. I’m incredibly proud of what I’ve accomplished, but mostly I’m in awe of how it all unfolded. Six years ago I couldn’t boil an egg; today I’m a personal chef and successful food blogger. I’m headed to LA to co-judge a cooking contest in December with Stevie Wonder’s personal chef … how crazy is that? I don’t know where this journey will take me, but I do know that I’m happy just as it is, I wouldn’t change a thing.

Theresa: Since you have learned your way about the kitchen, you have brought two darling girls into the picture. Do you do any cooking with them? If so, what are some of the things they like to try?

Kristy: I try to cook with my girls as much as possible. They love to be part of what’s going on in the kitchen and it’s awesome to see their faces light up when they get to serve something “they” created. My older daughter is an extremely picky eater, but my youngest loves anything you put in front of her and claims she wants to be a chef when she grows up!

Theresa: There is a Tab “Submit A Recipe”. What influenced you to offer not only a guest book for visitors to sign, but also a way for them to share their recipes on your site?

Kristy: One of the greatest things about the food blogging world is the amazing support among food bloggers. It’s very common to have a blogroll on your site promoting your favorite blogs, but I wanted to do something a bit different. I’ve found that it drives a lot more traffic to someone’s site when they’re featured, and I love to talk about and promote other blogs. It’s great when someone submits a recipe that’s different from anything already on “The Wicked Noodle”. It helps me to offer more variety in recipes.

Theresa: I was drawn to a photograph of “Blueberries On The Bottom Cake”. You featured Katie Goodman’s version of this dessert on your site. It’s a nice idea. How many people have shared their recipes with you thus far?

Kristy: Too many to count!

Theresa: Someone signs your guestbook, how many of those that have signed have you become friends with? It is a nice touch … I like it a lot.

Kristy: I’m a Midwestern girl at heart, and everyone in my family is genuine and outgoing. I love meeting new people and I’m happiest when I have a lot of friends around. It’s so thoughtful when someone takes the time to comment and every one means the world to me. I’m very friendly with quite a few of my readers and I’m so thankful for them!

Theresa: You wrote a recent review about cooking frozen seafood. The Alaskan Seafood Marketing Institute contacted you for your opinion. How did they know you give reviews and were you a customer first?

Kristy: A company knows if you do reviews simply by looking at your blog. They contacted me and of course I was willing to sample their delicious fish!

Theresa: Because I love salmon so much I’ll ask about the cook-from-frozen method. How long would you cook it if you served it rare to medium rare? (That’s the way I prefer salmon.)

Kristy: This is a tough question because it really depends on the type of dish you’re serving and the thickness of the filet. I’d encourage anyone wanting to try this cooking method to check out the Wild Alaskan Seafood website.

Theresa: You mentioned that before you moved to the East Coast, you resided in Orange County, CA., and you worked in HR management for a restaurant chain. Did your interest in food begin through your job there, or is it totally unrelated?

Kristy: I’ve always had a love for food. I worked in the corporate office and unless I was in the restaurants to train the managers or give a seminar, I wasn’t around food very often. Lunch was usually a sandwich eaten at my desk because I had too much work to do!

Theresa: What are some of your absolute favorite foods to cook?

Kristy: Anything with a Mexican flair has to be my favorite. It’s so easy to grill a flank steak or some chicken and whip up a quick pico de gallo and some guac – it’s so healthy and satisfying! My most often requested dish is my carrot soufflé, however.

Theresa: Do you get into using spices, herbs, oils, peppers and seasonings? Do you pair wines? Do you like to bake?

Kristy: Of course I do! What would cooking be without those things? I don’t currently pair wines (although I drink a lot of them). I do enjoy baking but I don’t do it often. I mostly enjoy making upscale desserts that impress, so most of my baking happens when we have a party coming up.

Theresa: I couldn’t help noticing the beautifully arranged trout that you prepared from the fish caught by your family. Your recipe is straightforward and it made me want to do some fishing, too. Many years ago I went out in a fishing trip when on vacation in Bermuda. The ocean was choppy and I was so seasick. Please convince me that I want to try my hand at fishing, because your family vacation sounded simply idyllic.

Kristy: I’m not much of a fisherman, so I’m not certain that I’m the best person to convince you to try it. I do enjoy fishing but it’s not something I do often. We simply wanted to give my girls a nice experience, and it’s something they really enjoyed!

Theresa: Have you formulated any of your own recipes yet?

Kristy: I’ve started to get more creative in the kitchen and therefore, I am starting to make more of my own recipes. One of my original recipes won the grand prize in a cooking contest, and my recipe is now on their hot wing sauce labels nationwide!

Theresa: Your blog is filled with your efforts and some from blogging foodies. Do you see yourself continuing to blog and if so, what are your goals over the next 3.4 years (that’ll make five).

Kristy: I definitely see myself continuing to blog. I’d love to say that I have set goals, but the truth is that this is just a really fun outlet for me. In many ways it’s becoming my “job”, but that’s not how I choose to see it. I’d love to land a cookbook deal at some point, though!

Theresa: Finally, how do you feel blogging has been incorporated into your family life and does your family support your dreams and goals?

Kristy: I have the most incredibly supportive husband in the history of the world! He’s always rearranging his schedule in order for me to travel for one blogging adventure or another. As for my girls, they don’t remember a time when I didn’t blog, so it’s a very natural thing for them. We were at my parents’ recently and they were playing with some pretend food and a camera. I looked over and my daughter was photographing the food. A future blogger, to be sure!

“The Wicked Noodle” can be found on BlogCatalog’s Home Page, or by clicking here.

Kristy I sincerely thank you for spending time with me today and I look forward to your continued success in making your culinary dreams come true.

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August 9, 2010

Pâte Brisée Dough

Filed under: Baking Tips, Writing — Tags: Pate Brisse Dough, recipe — Theresa H Hall @ 1:16 pm

One of the first things you learn how to make in Culinary school for pastry arts, is dough. Here is a lovely recipe you can put together and use right away or freeze for up to a month, or keep in your refrigerator to be used within two to three days.

Pie and Tart Doughs

Pâte Brisée / Flaky Dough

Can be used for sweet or savory fillings. It’s quick, easy, versatile and is usually used for pie crusts and sometimes latticed for decoration. It may be cooled and later filled with a filling just before serving.

Ingredients:

8 oz A P flour

3 1/2 oz butter in 1/2″ cubes

1/ 2 t salt

1/3 c cold water with some lemon drops added

Instuctions:

1) Chill all of the ingredients.

2) Combine flour, salt and butter in mixer and attach paddle. Stir together until butter is shimmed down to the size of peas (flaky) mealy (like cornmeal).

3) Add water a few drops at a time until the dough just holds together.

4) Turn onto a lightly floured cold surface. Rub in small areas (fraisage) do not knead; by pressing dough into different directions to ensure butter is evenly dispersed. Do not overwork.

6) Quickly roll dough to 1/8″ thickness, turning and lifting to avoid sticking. Place the dough over the rolling pin and place onto a lightly greased tart pan. You should reinforce (add more dough to strengthen), or double wall sides of the tart. Roll off top and flute edges if desired. Any dough scraps should be piled atop one another and used again. This is a directional dough, which means that you keep scraps in a pile, laying them in the same direction as the dough had been rolled out. Unlike pie dough, that does not matter which way the scraps were rolled.

7) Refrigerate before baking in order to relax the dough and chill the butter. This allows the dough to absorb the water. About 30 minutes.

Bake in preheated oven 375º 10 to 12 minutes blind, remove weights and parchment paper and continue to bake 6 minutes or until amber in color. Bake docked (using fork tines to mark the dough to keep from shrinking), 15 to 18 minutes.

Cool on a wire rack, add filling or wrap and store. Can be baked with filling.

Yields 2 8″ to 10″ tart shells or 12 small tartlets.

Store wrapped in plastic wrap in refrigerator about 3 days or in the freezer for a month.

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August 5, 2010

Cookbook: Cooking Essentials

Filed under: Recommended Cookbooks, Writing — Tags: Cooking Club of America, Cooking Essentials — Theresa H Hall @ 6:56 pm

Over the past few years I have looked into a number of cookbooks and this time I was searching for a really good book to give as a wedding gift. This book was sent to me when I had a short subscription with Cooking Club of America, back in 2007. I never got around to it until about ten days ago. After giving it a good looking over, I decided it will make a perfect gift for the new bride, who I understand is a little experienced cook. I am guessing she will want to try these recipes as they offer instructional photographs and easy-to-follow recipes.

The Table of Contents presents an Introduction, a section on How To Use This Book and even how to stock your pantry and refrigerator. They discuss condiments, spices, herbs, seasonings, oils & vinegars, touch on preserved foods and baking essentials.

The next section has A practical guide to avoiding expensive mistakes when equipping your kitchen. It’s precisely the type of good advice new brides should consider.

They show Techniques that are the building blocks the beginner will use to construct the recipes to follow. This will help the cook to learn good practices and practice skills that will help them in the years to come. A very good and sound foundation.

The following chapter offers Master Recipes, are fully explained in step-by-step pictures with experts tips and guidance. And lastly, Recipe Repertoire, a resource of essential recipes for the beginner or new cook.

I give this cookbook two ladles and five stars. It has it all, beautiful photographs, practical advice and they have chosen very good recipes that will help any cook grow into a much better cook. I do recommend it to you and suggest it as a perfect gift.

ISBN: 978-1-58159-047-4

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July 21, 2010

Hot Mocha Souffle

Filed under: Baking Tips, Recommended Cookbooks, Writing — Tags: baking, chocolate, Hot Mocha Souffle, recipes — Theresa H Hall @ 4:16 pm

This is a delicious chocolate dessert and I found it in the cookbook “Desserts & After Dinner Treats”. They provide you step-by-step instructions and I did mention the book before. You cannot go wrong with a souffle, and you’ll gain the admiration of your dinner guests. You’ll want to do this on a day you have the extra time * to devote to making it.

Hot Mocha Souffle

* Preparation time: 25 minutes. Total cooking time: 45 minutes. Serves: 4-6

1 Tbsp caster sugar

40 grams butter

2 Tbsp plain flour

3/4 cup milk

1 Tbsp instant expresso-style coffee powder

! Tbso hot water

2 Tbsp caster sugar, extra

100 grams dark chocolate, melted

4 eggs, separated

Dusting at end with 10X sugar

Preheat Oven to 180º C

1) Brush a 5-cup capacity souffle dish with oil or melted butter. Sprinkle sugar in dish, turn dish to coat base and sides evenly; shake out excess. Wrap a double thickness of baking paper around dish to sit 3 centimeters above rim; tie securely with string.

2) Melt the butter in a medium pan, add flour. Stir over low heat for 2 minutes or until the mixture is lightly golden. Add milk, gradually to pan, stirring between each addition until mixture is smooth.

3) Stir constantly over medium heat until the mixture boils and thickens. Boil for another minute, then remove from heat. Dissolve the coffee powder in hot water, add to the milk mixture with sugar, melted chocolate and egg yolks; beat until smooth.

4) Using electric beaters, beat the egg whites in a clean, dry mixing bowl until stiff peaks form. Using a metal spoon, fold one third of the egg whites into the chocolate mixture to soften it slightly. Gently fold in the remaining egg whites. Spoon the mixture into the prepared souffle dish. Bake for 40 minutes, until souffle is well risen and just firm to the touch. Remove from oven, remove the collar from dish. Dust souffle with 10X sugar and serve immediately.

Storage time: Souffle is best made just before serving time.

ISBN: 978-0681020580 These instructional cookbook series is available at your local Borders Bookstores and are about $5.00.

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July 19, 2010

What’s The Buzz About?

Filed under: Did you know?, Writing — Tags: bee keeping, bon appetit magazine — Theresa H Hall @ 5:03 pm

In the brand new August edition of Bon Appetit magazine, I read about a New Yorker who is involved with bee keeping. She does it right in Manhattan, on the rooftop of an apartment building. I learned quite a bit from the article, including the fact that the reason for the biggest demise of the honey bee, during the 1990’s was due to the varroa-mite, a pest that loves the honey bee’s blood, and then again in the late 2007-2008 due to a mysterious disease. It almost wiped out the bees and thanks to many local farmers, bee keepers and individuals giving bee keeping a try, they are assisting these tiny creatures to produce honey and pollinating our planet.

I remember my eldest sister telling me that she had read that Einstein said when the bees disappear, we have four years until our own collapse or demise. Not a pleasant thought at all and coincidentally, four years would be the year 2012. It behooves us to support bee keepers and even for some of us to investigate how we may either become bee keepers ourselves, like amybyrd21 has done, or to join groups that are into doing this, and offer some help or financial assistance. We are all doing the planet a favor in this. Here is a photo I took of page 80, to show you how beautiful and busy these bees are.

It takes one bee his whole life to produce only 1/12 of a teaspoon of golden honey. What a sweet little bee. And that one hive can produce 150 pounds of honey in a summer! Even the White House pastry chef Bill Yosses, uses honey in many recipes and it is produced by bees on the W.H. lawn; 140 pounds to be precise.

Check the internet for a Bee Association in your area, to see what you can do to help keep the bees alive, happy and making honey.

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July 5, 2010

Dessert Floats

Filed under: Uncategorized — Tags: dessert, drinks, ice cream, summer cooking — Anne Coleman @ 10:37 am

Drinks are so overlooked, aren’t they? I freely admit that many nights I’m so engrossed in the preparation of food that I forget to even think about drinks with dinner. Sad, really because there are so many types. One of our favorites is lemonade filled with fruit. Another is homemade green tea with honey and lemon. The benefits of having a decent drink with your meal are many, easing digestion not being the least of them, but they can also help you eat less by making you feel fuller.

What about drinks for drinks’ sake? One of our favorite dessert drinks is the all-American ice cream float. So simple, and the variations are just about endless. This time of year they really hit the spot, too. Start with a favorite soft drink, a favorite ice cream, and create!

A single scoop of ice cream (or two, if you like!) in a tall glass topped with your favorite soft drink produces a fizzy mass of creamy goodness just waiting to be brought to a delicious demise with a straw.

Some of our favorites:

Vanilla ice cream and root beer – a true classic.
Chocolate ice cream and cherry cola.
Vanilla ice cream and cream soda – mmmm – my very favorite!
Raspberry ice cream or sherbet and ginger ale.

The list goes on and on and on, limited only by your imagination. Try one today and make sure to share yours with us!

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June 30, 2010

Frozen Puff Pastry

Filed under: Baking Tips, Trying Something New, Writing, frugal — Tags: Puff Pastry Dessert — Theresa H Hall @ 6:13 pm

Here is a fast and simple recipe that is not made from scratch, but it will delight your family everytime.

Raspberry Napolean

1 package (17 1/4 oz) frozen puff pastry, thawed
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup 10X confectioners’ sugar
1-1/4 cups raspberries (or sliced strawberries, or blueberries)
Additional 10X confectioners’ sugar

1) On a lightly floured surface, roll out each pastry sheet to 1/8 inch thickness.

2) Using about a 3-1/2 inch heart shaped cookie cutter, cut out 12 hearts (or any shape you desire).

3) Place on ungreased cookie sheet.

4) Bake at 400 for 8-11 minutes or until golden brown.

5) Remove to wire racks to cool. Careful when handling them as they are fragile.

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1) Prepare filling by mixing the ilk and pudding mix for two minutes.

2) In a mixing bowl, beat cream until it begins to thicken.

3) Add in 10X sugar until soft peaks form. Do Not Over Whip!

4) Gently fold a small amount into the pudding and continue until it is combined.

5) Split puff pastry shapes in half and place the bottom halves on serving plates.

6) Spoon 1/4 cup filling onto the bottom portions.

7) Top with (any type of fresh) berries and place the top portion on top of the berries.

Sprinkle a good dusting of 10X (confectioners) sugar.

9) Serve immediately and enjoy.

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June 27, 2010

Poaching Fruit

Filed under: Trying Something New, Vegetarian, Writing — Tags: Poaching Fruit — Theresa H Hall @ 6:22 pm

Poached Fruit

Be sure to respect the fruit and while peeling it, let the fruit tell you its shape. Cut in half to gently remove the pit or melon ball the center.

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8 to 10 pieces of fresh fruit (pealed and cut in half)

2 parts water

1 part sugar

vanilla bean

star anise

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1) Bring water and sugar to a simmer. Add the vanilla bean and the star anise.

2) Add fruit flat side up. Do not let the top of the fruit dry out.

3) Place parchment paper, which has been cut to vent steam, over the pan of fruit. This will form a tent. Allow to simmer for about ten minutes.

4) Remove from heat and allow to cool throughly. Store in liquid in the refrigerator overnight. The liquids may be used in other recipes or sauces so be sure to keep it.

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June 23, 2010

Great Recipes for Camping at Home

Filed under: family, frugal — Tags: meal ideas — Penny Hawkins @ 10:01 am

This summer, many of us are opting to stay home and vacation rather than spend the money to go somewhere out-of-town. If your family is one of those that has decided to ”stay-cation” this summer, don’t be bummed out…you can still have a great time right at home! All it takes it a little imagination and some great recipes! The key to “stay-cationing” is to make it fun…stir things up a bit and do things you normally wouldn’t do like setting up the camper or a tent and go camping in your own back yard….your kids will love it! If you are camping this summer, remember that no matter where you do it, no camping trip is complete without great food. Something about being outside not only makes you hungrier, it also somehow makes the food taste better too!

When I was young, we camped a lot, both at campgrounds and in our back yard, and when we camped, no trip was complete without Hobo Dinner Bundles. These tasty bundles are an all-in-one meal that’s cooked in a foil packet and they’re lots of fun to do. The bonus is that your kids won’t know they are eating something that is good for them! These tasty burger bundles are topped with vegetables and bacon then wrapped in foil packets and cooked over a grill or campfire (or even in your oven). The foil makes cleanup super easy for mom and fun for the kids because they can eat dinner right out of the packets! To really get into the hobo spirit, encourage everyone to dress for dinner in their “best” hobo clothing, spread a blanket on your deck or patio, use large colorful bandannas for napkins, and (clean) empty jelly jars for drinking. Your kids will love it! To complete your hobo-themed dinner, get some clean sticks from the yard and make S’mores for dessert!

Hobo Dinner Bundles

1 1/2 pounds ground beef

1 cup bread crumbs

1 egg, beaten

1/4 cup lemon juice or white vinegar

1 cup grated sharp cheddar cheese

1/2 cup chopped green bell pepper

1 tsp. garlic salt

1 tsp. black pepper

4 medium red potatoes, skin-on and sliced thin

1 large onion, sliced thin

4 carrots, peeled and cut into strips

4 slices bacon

1. In a large bowl combine ground beef, bread crumbs, egg, lemon juice or vinegar, grated cheese, green bell pepper, garlic salt and pepper. Using your hands, gently combine meat mixture and shape into 4 patties.

2. Place each patty in the center of 2 layers of heavy-duty aluminum foil (pieces should be large enough to cover and close).

3. On each patty, place potato slices, onion slice, and carrots.

4. Cut each piece of bacon in 1/2 and place both pieces on top of vegetables in each bundle.

5. Seal aluminum foil tightly and cook, seam-side up, on campfire, grill or in a preheated 350 degree F oven for approximately 45 minutes. Note: If using your oven, place foil packets on a baking sheet to catch any grease drips.

S’Mores

4 graham crackers, broken in half (8 squares)

2 milk chocolate bars, each broken in half

4 large marshmallows

1. Top each of the 4 graham cracker squares with 1 chocolate piece and set aside.

2. Toast 4 marshmallows over a campfire or hot grill using a long-handles fork or long, clean stick (grownups should help kids with this). Using a 2^nd fork, carefully slide each toasted marshmallow onto each chocolate-topped graham cracker square.

3. Cover each marshmallow with a second graham cracker square to make a sandwich.

I hope each of you enjoys your summer, and remember that whether your vacationing away from home or “stay-cationing” right in your own back yard, make it fun…..be creative…and eat great food!

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June 21, 2010

It’s Officially Summer!

Filed under: Member recipes — Tags: no-cook meals, recipes, summer — Anne Coleman @ 1:12 pm

Summer begins today, and whether it’s been hot where you’re at for a few weeks or will be heating up soon, Half Hour Meals has just the right recipes to keep your kitchen cool this season.