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Tuesday, April 7, 2009
Recipe TESTED RECIPE: Strawberry Pretzel Squares
Posted By Priscilla Tsai on Tue, Apr 7, 2009 at 4:30 PM
It's a winner! The SPS's (Wow. I'm becoming like Rachel Ray with my annoying abbreviations, huh?) were a hit among friends at a dinner potluck last night.
Tasting a bit like strawberry cheesecake, these squares provide an interesting twist on the usual strawberry/cream/graham cracker crust desserts out there because the crust is made of pretzels instead of graham crackers. The saltiness of the pretzels complements the sweetness of the strawberries and cream cheese layers.
I made a few tweaks to the recipe, though not all were smart. I had large sourdough pretzels on hand, so I just used those. Next time I will use normal thin pretzels. These were much too hard! Also, to lighten up the recipe I used sugar-free Jell-O, reduced calorie Cool Whip, and reduced fat cream cheese. Now I can eat double servings without the guilt. Ha.
Strawberry Pretzel Squares
INGREDIENTS
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages strawberry flavored gelatin
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
- Bake 8 to 10 minutes, until set. Set aside to cool.
- In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
- Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Food News / Liquid Diet Upcoming: Rockin' and Ragin' Winery Tour
Posted By Kimberly Lawson on Tue, Apr 7, 2009 at 3:10 PM
From Rockhouse Events:
Hop aboard a Ragin’ Party Bus with RockHouse and friends en route to touring two North Carolina Wineries. Cost for this winery tour is just $30 and includes transportation to and from Elkin Creek Vineyard & Round Peak Vineyard, as well as tastings at each stop and discounted bottles of wine for purchase.The event goes down this Saturday, April 11.
Tentative Schedule:
11:15 – Check-in at Tyber Creek Pub parking lot
11:45 – Depart for Vineyards
1:15 – Elkin Creek Vineyard
2:45 – Leave Elkin Creek Vineyard
3:15 – Round Peak Vineyard
4:45 – Leave Round Peak Vineyard
6:15 – Arrive back at Tyber Creek Pub
Click here to buy tickets.
Smorgasbord Save money on groceries with Amazon today
Posted By Kimberly Lawson on Tue, Apr 7, 2009 at 12:25 PM
Liquid Diet Wine for Celebration: Roederer Estate Brut
Posted By Taylor Eason on Tue, Apr 7, 2009 at 12:20 PM
This week brought an occasion to celebrate; after several months of heated battle in bankruptcy court, a judge ruled my family could maintain ownership of Creative Loafing. My parents started the paper in 1972 in Atlanta and it's never been controlled by anyone else. To the say the least, losing the company to a hedge fund would have been devastating. And although I don't reserve bubbly for special occasions only, they definitely merited the moment.
To get the party started, I reached not for French Champagne, but — gasp! — California sparkling wine. It's cheaper, just as tasty and the shop handily had enough so the Tampa CL staff could their buzz on together. We sighed relief, toasted and CEO brother Ben said a few inspirational words as I rejoiced in the elegant joy of a brilliant wine.
Food News Cold Stone will brew up coffee now (and who doesn't?)
Posted By Kimberly Lawson on Tue, Apr 7, 2009 at 12:17 PM
I remember when Dairy Queen came out with their Moo-Lattes. And now Cold Stone is joining the band wagon. Le sigh.
From Nation's Restaurant News:
Each blended drink is finished with whipped topping and decorative sweets, from raspberry to caramel. The drinks also are available in “light” versions, which are made with skim milk and have a third less calories.
Through May 31, a 16-ounce Iced Sweet Cream Latte will be offered at $1.99. The regular retail price will start at $2.49. Prices may vary by region, the company said.
Full story here.
Monday, April 6, 2009
Smorgasbord Charleston eats
Posted By Priscilla Tsai on Mon, Apr 6, 2009 at 4:22 PM
When eating in Charleston, South Carolina, you can't go wrong. Everything is extremely good. They've got fluffy biscuits, decadent pies, fresh seafood and more. I spent the weekend in Charleston for the Cooper River Bridge 10K run and we ate at Baked, Social, and S.N.O.B. Just thought I'd share a few pics... (If you go to S.N.O.B., but sure to order the Banana Cream Pie with Rum Sauce for dessert.)
Three-Course Spiel Meet Chef Darryl Hurts
Posted By Ciara Lilly on Mon, Apr 6, 2009 at 4:01 PM
Chef Darryl Hurts, owner of Spice Makers Personal Chef Services and Louisiana native, believes that when it comes to making good food, passion must be the main ingredient. The Johnson & Wales graduate has established himself as a personal chef where he aims to provide the Charlotte community with food that is second to none.
Creative Loafing: Who are some of your favorite chefs?
Chef Darryl Hurts: I like Bobby Flay. He’s probably one of the ones I look up to the most. Even though people might categorize him as a TV chef or this, that, and the other, his style of cooking is pretty similar to how I would like my food to look, visually. Even if we don’t use the same spices, his presentation is what really captures my eye about his cuisine. He’s definitely one of my favorites. To be honest, I don’t have many more other than that.
What is your least favorite part of working in the food industry?
Probably the fact that it takes away from your personal life, especially if you let it. There can be a lot of cases where a normal day for you can be a 12-hour shift, especially if you work in a restaurant or hotel. And if you’re at the sous-chef position or executive chef position, that’s something that is expected from you on the day- to- day basis — you may not have one day off for the whole entire week. That is definitely one of the things I look down on as far as the industry goes.
As far as me being a personal chef, I had the opportunity to kind of take control of my own destiny, as far as how much time that I’m working, and how much time that I’m not working. Sometimes it’s dictated by my client’s schedules, because I cook for some of the NBA players, so depending on when they’re in town, and when they’re not in town, is kind of when I can do my thing for them.
Why did you choose the track of a personal chef, why not an executive chef at a 5-star restaurant, for example?
When I graduated from Johnson &Wales I started working for a company called Compass Group. I was the Executive Chef for Presbyterian Hospital, so I was on the health care side of things. I also worked at the Johnson & Wales downtown as the Sous-Chef/Production Manager, and no disrespect to the company or anything like that, because I learned a good deal on what’s good and what’s not as far as the industry goes, but it was just one of those things where I think because I rose up in positions so fast, so much responsibility was placed upon me. So there would be days where something would go wrong, and I wouldn’t be at work that day, but it would be my fault. The pressure, I guess can be overwhelming.
But, me being a personal chef, I was able to take that back. If I mess up something, it’s because of me. I rather blame myself and put the blame on me, instead of someone else messing up, and the blame get put on me.
(photo by Logan Canale)
Friday, April 3, 2009
Mouthful Basil restaurant opens in Uptown Charlotte
Posted By Priscilla Tsai on Fri, Apr 3, 2009 at 12:04 PM
Uptown Charlotte's newest restaurant Basil serves up fresh and tasty Thai cuisine. The restaurant resides in the bottom level of the Avenue building on the corner of Church and Fifth Streets. (This Basil is the same Basil as the award-winning one in Charleston.)
Calm colors of white, gray, and brown are used to decorate the cool and modern restaurant. White lotus flowers hang upside down above the bar and large drum chandeliers have been transformed into transparent lotuses as well. The tables are made of sleek white and gray granite. Tropical flower arrangements accent the restaurant beautifully.
A flurry of waiters at our table provided attentive service. (I think my water was refilled at least 5 times.) I ordered the Tom Aban Talay (hot and sour seafood soup) and the Pad Thai. Both were delicious, but the soup was particularly amazing. The waiter told us that the soup would feed 3-4 people, but the two of us finished every drop. It's a must-try if you go.
Though pricier than other Thai places in town, the food is top quality, presentation is nice, and ingredients are fresh. Right now Basil is only serving dinner, but starting April 13, they will be serving lunch as well. Check out these pics from my dinner at Basil last night
I couldn't find the Basil website for the Charlotte location, but here is their Charleston location website.
Food News Food News: April 3
Posted By Tricia Childress on Fri, Apr 3, 2009 at 11:00 AM
* Beginning Sunday, April 12, Carpe Diem, 1535 Elizabeth Ave., will be open for Sunday brunch from 10 a.m. until 3 p.m. The menu will include ricotta pancakes with fresh berry sauce; omelet with cremini mushrooms, red peppers, spinach, and white cheddar; prosciutto, arugula, tomato, fresh mozzarella, and avocado panini; garden vegetable tart; buttermilk fried chicken breast with shallot black pepper gravy, Yukon gold chive mashed potatoes and green beans; and crab cakes with cilantro lime remoulade. 704-377-7976. www.carpediemrestaurant.com
* Maddi’s Southern Bistro, 16925 Birkdale Commons Pkwy., Huntersville, will be serving Easter Brunch on Sunday, April 12, from 11 a.m. until 4 p.m. Reservations are recommended. www.maddissouthernbistro.com.
Thursday, April 2, 2009
Food News Taste of the New South
Posted By Priscilla Tsai on Thu, Apr 2, 2009 at 9:58 AM
The Levine Museum of the New South and Pinehurst Resort hosted Taste of the New South last night at the Levine Museum. The resort went all out providing endless amounts of food, free massages, great decor, and even Vera Bradley cosmetic bag gifts for all the guests.
The 11+ food stations, live music, open bar, and museum displays had me in sensory-overload mode. The multitude of food stations cooked up Southern delicacies such as Stone Ground Grits with Foie Gra and Tarheel Pie. See the entire menu here.
The best dish (in my opinion) was the BBQ Pulled Pork served on a crispy wonton wrapper with brie cheese and a cherry jam-type topping. The best dessert was the Almond Financier with Flambé Strawberries, Strawberry-Balsamic Sorbet and Balsamic Syrup. Needless to say, I ate myself into a tizzy and fell asleep almost immediately after returning home.
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
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Back of the Box: No Boil Classic Lasagne 5
Not having to boil the noodles rocks!
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The Pioneer Woman's apple dumplings 8
These were embarrassingly easy to make for being so good.
