Eat. Drink. Memory.

New class starts in March at WomenonWriting.com

Feeling inspired by Julie & Julia?  Think you have the chops to carve out a place in the world of food writing?

In March 2010, I'll be teaching the online course Food Writing: The Basics through WOW-Womenonwriting.com.

The six-week course includes lectures, writing exercises, and instructor feedback on the basics of food writing (in print and online formats).

Students will complete the class with at least one work suitable for publication. We will explore food writing essentials including: food reporting and research, techniques for developing sources in the food world, resources for covering food news, and conventional forms of food writing.

Cost for the course is an affordable $29 per week.

Instructor Bio:

A former general assignment reporter, Mary MacRae Warren's area of expertise is in nonfiction with an emphasis on memoir, travel and food writing in the blogosphere.

She published the popular blog, Mrs. Cleavage's Diary, for NY MetroParents and later established the well-read lifestyle blog, Eat. Drink. Memory., which has an international, well-educated and affluent readership. Her work has appeared in the Queens Courier, Brooklyn Parent, Big Apple Parent, The West Side Spirit, and NYC City Guide Magazine.

Mary is a former professor at City University of New York, where she taught non-fiction writing, and a former instructor at Gotham Writers' Workshop.

PAMA Lava Lamp heats up Valentine's Day

So you're looking to heat things up this Valentine's Day.

Pick up a bottle of bubbly and PAMA Pomengranate Liqueur, then add this terrific recipe from Maria Hunt's The Bubbly Bar.

PAMA (which makes a great cupcake ingredient too) is made with all-natural pomegranate juice, premium vodka and a touch of imported tequila. Bottled at just 34 proof, PAMA is highly mixable and makes mixing up a love potion pretty easy.

Love potion number nine is The Lava Lamp. It's explosive.

The Lava Lamp

1 oz. PAMA Pomegranate Liqueur

5 oz. Brut Sparkling Wine

3 pomegranate seeds

Add PAMA to a champagne flute.

Fill the glass with sparkling wine.

Drop in the pomegranate seeds

Southwestern chili recipe hearty winter warm-up

 

When I was a kid, my mom occasionally made ethnic food - a very Westernized stir fry or tacos. She made her own flour tortillas from a recipe, which unfortunately is long disappeared

Unlike my son, who practically cut his teeth on sushi, dim sum and curry, we were not exposed to a wide range of foods beyond our regional cuisine and hearty American classics like pot roast with mashed potatoes.

My mom was a great scratch cook, but women of her era were enamored of the subtleties of French cooking not anything as scarily exotic as Asian or Latin food.

These days you can find a recipe - either traditional or modified - for just about any world cuisine.

I don't know if it's because it's freezing cold or because everyone - but me - is gearing up for Super Bowl Sunday, but recipes for Taco Soup are every where.

Maybe it's because tacos are a quick and easy family favorite.  Maybe it's because nothing shouts fiesta like Mexican comfort food.

I'm a fan of tacos, tortas, burritos, enchiladas - anything salsa- and guacamole-laden, so the idea of Taco Soup is pretty tasty to me. Whatever the reason, I have to weigh in with my own recipe for Southwestern Chili.

This recipe is fast, nutritious and delicious. And who doesn't love a meal that requires minimal effort with maximum flavor.

Southwestern Chili

serves six to eight

Ingredients

2 tablespoons olive oil

1 onion, diced

2 stalks celery, diced

4 cloves garlic, minced

1/2 pound lean ground beef

1/2 pound chorizo (the crumbly Mexican kind)

1 16-ounce can black beans, drained & rinsed

1 16-ounce can pinto beans, drained & rinsed

1 12-ounce can sweet corn, drained

1 10-ounce can diced tomatoes & green chilies

1 28-ounce can crushed tomatoes

1 cup chicken stock

2 bay leaves

2 teaspoons cumin

1teaspoon chili powder

1 teaspoons chipotle chili powder

1 teaspoon cayenne pepper

1 cup cheddar cheese, grated for garnish

1 avocado, diced for garnish

1/2 cup sour cream for garnish

1/2 cup taco sauce

1/2 cup fresh cilantro, coarsely chopped

Preparation

In a six-quart stockpot, heat olive oil over medium heat before adding onion, celery and garlic. Sautee until soft, about five minutes, then add ground beef and chorizo.  Brown until meat is no longer pink and is finely crumbled, about six to eight minutes.

When meat mixture is browned, add the black beans, pinto beans, corn, diced tomatoes & chilies and crushed tomatoes. Add chicken stock as needed to adjust thickness of the chili.  Stir in bay leaves, cumin, chili powder and cayenne pepper. Bring to a simmer, where the chili is just bubbling a bit, then reduce heat and cook gently, allowing flavors to marry for about 45 minutes to an hour.

While the chili is simmering, prepare long grain rice, according to package instructions.

Once the rice is ready, spoon a half cup into each bowl, then top with a half cup of chili. Garnish each bowl with 1 tablespoon grated cheddar cheese, 1 tablespoon diced avocado, and 1 tablespoon sour cream. Drizzle with taco sauce and sprinkle with fresh cilantro.

Serve with warmed flour or corn tortillas.

Sweet deals and sparkly finds at Magpie Boutique grand opening

Let Your Luck Decide Your Discount!

MAGPIE BOUTIQUE’S 1ST annual Draw Your Own Discount Sale and Grand Opening Party is FEBRUARY 6TH.

The fates will decide when you draw for a 25-50% discount on all Fall/Winter clothing and shoes.  

Bring a friend and bring home a find from top designers like BCBG, Corey Lynn Calter, Eva Franco, Gold Hawk, James Jeans, Lauren Vidal, Pur Premium Denim, Red Engine, Cavage, Corso Como, Remix, and many more.

Desserts by Pastry Chef Christa Evans and Sparkling Drinks Served at 4 pm.

Details:

Magpie Boutique

601 W. Main Street, Suite D

Durham, NC 27701

(919) 683-1981

www.magpienc.com

Beyú Caffé: Coffee, Cocktails and Culture in Downtown Durham

I heart Brooklyn. 

Up until August 2009, I was happily immersed in the rat race, scurrying underground everyday for the commute to my son's elementary school, then off to my teaching job.  At least once daily, often more than once, I'd pop into one of my favorite cafes for a coffee or later in the evening for a glass of wine.

The cafe bistro was my living room on the go, a place to do a little work, read a book or magazine, or meet up with friends.
  
When I injured my back, so badly I couldn't walk,  much less think about popping down to the cafe, I made a very difficult decision to relocate closer to my family who could help me with my recovery and with my school age son.

For a while I was pretty miserable.

But one day, I was walking better and my pain was almost gone and the next day I could see the most amazing opportunities begin to open up for me.  I discovered what a big little foodie city Durham, NC is and I nearly wept with joy.

Suddenly my grey cloud had a shiny silver lining.

 But really, the happiest I have been in six months was the day I walked into BeYú Caffé (335 W. Main St., Durham, NC 27701, 919-683-1058). The cafe bistro, only open about two months, is like a delicious slice of my former urban life served up with a huge dollop of fresh whipped cream.  

Owner Dorian (DJ) Brown has transformed the space in the historic Snow Building into a cozy, ambient place to chill - morning, noon and night. The decor is decidedly inviting with colors that are warm and inviting - walls of deep turquoise, rich burgundy and sunflower yellow - and interesting, carefully curated art.  The staff is wonderfully warm - there is nothing like a Southern welcome - and the coffee is brilliant. I can't wait to try the food, particularly my favorite - Red Velvet Cake. It goes without saying, I'm cheerful about a well-stocked wine bar.

Brown, a former big city finance guy, graduated from Duke University and left to chase money.  He found himself dissatisfied and began thinking about what to do with his life. He researched and he worked a part-time job as a barrista before leaving his suit behind. This is the sweetened condensed version, but the end result was BeYú Caffé.
 
I, for one, am exceedingly glad he followed his dream.
  
I heart BeYú Caffé.

Berry sweet brunch for Valentine sweethearts

This year, Valentine’s Day falls on one of the least romantic days of the week: Sunday. But while Sunday may not shine in the romance department, it positively owns brunch. So let’s make the most of it, shall we?

Invite two or three couples over and celebrate the fact that cupid’s arrow finally hit its target and the pressure is off!

Start by setting the table with red and pink accessories like red carnations, candy hearts and vases filled with red and white M&M’S®. Use old-fashioned Valentine cards as place cards.

Now for the most important element – the food. Brunch is all about variety. So take the time to buy or prepare several dishes.

Fruit is a brunch staple. We happen to love incorporating raspberries and strawberries into the menu, not only for their color, but because they’re yummy and healthy, too. In fact, topping traditional pancakes or waffles with Fresh Raspberry Sauce instantly updates an old favorite. For a more savory menu item, try a Raspberry Ham Frittata or Goat Cheese and Strawberry Bruschetta.

We heart pink drinks! Valentine’s Day is the perfect time break out the Maker’s Mark and whip up a refreshing Belmont Breeze. And for those who don’t imbibe, try a simple strawberry smoothie.

What could possibly be sweeter than your sweetheart? That’d be dessert. Strawberry Crème Brulee is a fabulous treat that is as easy on the eyes as it is the taste buds.

Strawberry Crème Brulee

Prep time: 15 minutes
Bake time: 35 minutes
Makes 6 servings
 
Crème Brulee:

1 package (16 ounces) Driscoll’s Strawberries, hulled, divided
2 cups half and half
7 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 cup light brown sugar, divided
 
Heat oven to 325°F. Place six 6-ounce ramekins in a roasting pan; set aside.  
 
Coarsely chop 4 strawberries and evenly divided in bottom of each ramekin. Bring half and half to a boil in a saucepot over medium heat. Whisk egg yolks, sugar and vanilla in a bowl 2 minutes or until golden yellow. Slowly whisk hot half & half into egg mixture. Divide among prepared ramekins. Pour enough hot water into roasting pan to reach halfway up sides of ramekins.
 
Bake 35 minutes or until edges of custard are set and center jiggles when ramekin is tapped. Remove from hot water bath and cool to room temperature. Cover each one with plastic wrap and refrigerate 2 hours or overnight.
 
Heat broiler. Press through a sieve 2 teaspoon light brown sugar evenly over the top of each custard. Arrange custards on a baking sheet and place 2 inches from source of heat. Broil until sugar melts and bubbles.
 
Top each with a strawberry halved.
 
Nutrition Per Serving: 285 calories, 13.26g total fat, 7.23 saturated fat, 6.33g protein, 31.85g carbohydrate, 284.74mg cholesterol, 1.03g fiber, 51.27mg sodium
 
Tip: lighten up the recipe by replacing half and half with milk

Domino's Bread Bowl Pasta my favorite food perversion

I sure miss NYC slices.  Pizza in the Carolinas isn't impressive.  Our only delivery option is Papa John's or Domino's.

Usually, we'll make a pie using pizza dough from Trader Joe's with great fresh ingredients. But there are nights where even something as easy as a homemade pie - how hard is it to layer sauce, cheese and toppings - is too much.

When I'm not feeling like toiling over the kitchen, much less lifting a finger to put together even a simple meal, I want take-out. Our choices here are pretty limited.  Our only delivery option is Papa John's or Domino's.

Sometimes even not great pizza beats no pizza at all.

Every time we order from Domino's, I'm amazed by the curiosity that is the Domino's Chicken Carbonara Breadbowl Pasta.  Who would create such a monstrosity?  And yet I'm perversely interested in trying it. 

Can all those carbs, saturated fats and sodium taste bad? Loading up a menu item with the big three is a sure guarantee of its success since these flavor and taste enhancers are what satisfy when eating.  Unfortunately, they (and sugar) are just a little too satisfying in some cases. 

A refined palate is going to find this gross. Truthfully, the thought of it grosses me out, but I did say my curiosity was a perversion.

Here's what the Eat This, Not That expert has to say about this Worst Food Invention. 

1,480 calories
56 g fat
(24 g saturated, 1 g trans)
2,280 mg sodium
188 g carbs

Here’s the breakdown: The noodles here contribute 200 calories, the sauce and toppings another 440. And finally, the bread bowl itself contributes a staggering 840 calories and 138 grams of carbohydrates. It’s like eating 12 slices of Pepperidge Farm White Sandwich Bread alongside your pasta dish, and all of those calories are the kind that spike your blood sugar and force your body to store away more fat. We used to harp on Panera’s Sourdough Soup Bowl, but it looks tame next to the Domino’s disaster.

Read more about the top 20 offenders.

Do turnips get any bigger than this?

On a recent Saturday, the boy and I decided to see what was doing at the Durham Farmers Market.

Specifically, I was looking for my donut muffin fix from Scratch Seasonal Artisan Baking and then to buy some winter vegetables to make up for my fall from dietary grace.

I stopped at Brinkley Farms for a couple of beautiful acorn squash and a pound of anti-biotic free pork chorizo - the crumbly Mexican kind. Total expenditure: $8

Next stop was Chapel Hill Creamery where the cheesemakers Portia McKnight and Florence Hawley were sampling a lovely stinky soft cheese so new it had No Name. No Name cheese was delicious and only $8 for a generous half round.

We inquired after the subscription at Tiny Farm - $15 for a box of winter greens and root vegetables - that can be picked up at the market of the farm. We signed up for the no-obligation email alerts.

On our way out, we spied an enormous turnip nearly as big as the boy's head at Hurtgen Meadows Farm. I've seen some whoppers before, but this one takes the blue ribbon. The folks at Hurtgen were giving Mr. Turnip Head away to the person who could guess it's weight within a tenth of an ounce.

Let me preface this by saying, I don't usually win anything. Not since I used to fool the guys at the State Fair who guessed your weight. You won if they were off by 5 pounds. I am pretty tall and used to be skinny as a string bean. They always got robbed.

Anyway, the boy guessed 5 pounds. Ha. Wild guess! I took a stab with 2 pounds, 4 ounces. Unbelievably, I was exactly right. To the very ounce. Incredible.

Mr. Turnip Head tasted very delicious diced and mixed with Swiss Chard and chorizo in a big old Stromboli. He was a good old root.

Grillin' on the Bay announces 2010 BBQ cook-off

Grillin' On The Bay and the Brooklyn Chili Smack Down, NYC's only sanctioned BBQ contest and people's choice chili cookoff, is slated for March 27, 2010.

Sponsored by RUB BBQ, the event benefits the St. Mark School in Sheepshead By, Brooklyn. Save the date to hang out and eat.

Details:

GRILLIN' ON THE BAY

Corner of East 18th Street and Avenue Z, Sheepshead Bay Brooklyn

Four Grilling Categories: Chicken, Fish, Pork Ribs and Chef's Choice
$75 to $125 to Enter and cook for cash and fabulous prizes

and

The Brooklyn Chili Smack Down

A People's Choice Chili Contest
Any type of Chili you want to make. -- You call it Chili - We call it Chili
Free to Enter to cook and $100 to the winner!

Last year's teams included:

* Smoke In Da Eye - Past Champion! featuring Clint Cantwell of the Food Network's Burger Challenge
* Purple Turtle Caterers - Returning Champions from the first Grillin' On The Bay.
* Beer Belly Porkers
* iQue featuring Andy O. C. Husbands of the award winning Tremont 647 and contestant on Hell's Kitchen
* Ribs Within featuring Greg Killes of New Jersey's Grub Hut
* King's County BBQ Truck
* Josh Ozersky of the Feedbag formerly of Grub Street with a special guest
- Hide quoted text -
* Wildwood BBQ featuring Big Lou Elrose corporate pitmaster of Wildwood BBQ with Robbie Richter, former pitmaster of Hill Country and current Pitmaster for the soon to be opened Zak Pelaccio's Fatty Que
* Moose's Mayhem
* Atom's Ribs featuring Matt Fisher, former Pitmaster of Wildwood BBQ NYC and current chef at RUB BBQ
* RUB BBQ featuring Scott Smith Pitmaster at RUB BBQ
* Team Agave featuring I Smell Smoke's Steve Farrin, the New England BBQ Society's team of the year for 2009
* Ma's Cue Crew
* Transformer BBQ - Defending Champion!
* Smoke On The Water
* Porkaholics
* RB's BBQ
* Pearl Lee Q's
* Eat A DonutShare what's interesting to you

'More better' cupcakes from Chicago's More Cupcakes

He loves me. He loves me not.

Forget about it!

Instead of worrying your pretty head on Valentine's Day, pamper yourself - and , okay, maybe a few loved ones -  with a decadent and luxurious edible gift.

Say I love you with PAMA Chocolate Cupcakes from more Cupcakes in Chicago.

A sweet treat that truly says be mine, the cupcakes are edible love bites and the perfect duo -  a cocktail and a cupcake in one.

Order yours today at MoreCupcakes.com.

Culinary Institute of America offers wine certificate

St. Helena, CA, January 19, 2010 – The Culinary Institute of America (CIA) has created a new wine and beverage certificate program for 2010 at Greystone, the school's Napa Valley campus.

The Accelerated Wine and Beverage Certificate Program (AWBP) advances a student's professional skills in the wine and beverage sector and positions graduates to pursue career opportunities in numerous segments of the food and beverage industry.

"A deep understanding of wine, beer, spirits – even coffee and tea – is vital to career success in the food service and hospitality fields," said Adam Busby, CMC and Director of Education at CIA Greystone, in a press release.

The pioneering AWBP program will equip students with skills and insights required for advancement toward leadership positions in beverage management in both fine and casual dining, restaurant front-of-house management, wine and beverage retail, wholesale, and more.

The accredited 30-week AWBP will impart knowledge and skills related to sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are major components of the eight-month curriculum. "AWBP students will graduate with a wine and beverage education on par with those skills learned by the CIA's culinary students," notes Busby.

The program launches in September 2010 at the CIA's Greystone campus in St. Helena, CA. Classes will be held at the Rudd Center for Professional Wine Studies, a state-of-the-art complex featuring two tasting theaters ideally designed for the in-depth study of wines and beverages.

Program enrollees must have a bachelor's or associate degree in hospitality management, culinary arts management, or a related field, or have a bachelor's degree in another discipline as well as relevant food and beverage industry experience. Financial aid is available for those who qualify.

For more information about the AWBP, visit www.ciaprochef.com/winecertificate or call 1-800-CULINARY.