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Friday, October 9, 2009
Food News Photos from Aquavina Wine Festival
Posted By Priscilla Tsai on Fri, Oct 9, 2009 at 9:56 AM
The Aquavina Wine Festival featured food and wine on The Green from on 6 to 9 pm Thursday, Oct. 8. The event was a fundraiser benefiting the Mint Museums on behalf of the Young Affiliates of the Mint. Check out all your party pics from the event here.
Thursday, October 8, 2009
Recipe / Priscilla Tsai Recipe: Peanut Butter and Jelly Bars
Posted By Priscilla Tsai on Thu, Oct 8, 2009 at 11:38 AM
The seasons are changing and the weather outside is getting crisp and chilly ... and in a Punxsutawney Phil-like way, that signals for me to crank up the oven and start baking again.
First item to bake: Peanut Butter and Jelly Bars, from Ina Garten (the Barefoot Contessa). The peanut butter and jelly combo is innocent and reminiscent of childhood, but these bars are also sophisticated enough that will grown-ups like them.
Making them is relatively easy. Peanut butter based dough is spread in a pan, layered with strawberry jam, and then globs of more dough is dropped on top. Sprinkle the whole thing with chopped peanuts and slide it into the oven for 40 minutes or so. I halved the recipe here to make a 9x9 pan instead of 9x13. Instead of dealing with lining the pan with parchment paper to avoid the bars from sticking to the pan, I just used some Baker's Joy non-stick spray (I swear by that stuff).
Because these are similar to a PB & J sandwich, I'd say they qualify as breakfast, lunch and dessert. I brought a few extra Peanut Butter and Jelly Bars to work today and they got two big thumbs up. Enjoy!
Peanut Butter and Jelly Bars
(courtesy of Ina Garten)
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
- 2/3 cups salted peanuts, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Events Pinot wine tasting at Nonna's
Posted By Priscilla Tsai on Thu, Oct 8, 2009 at 9:53 AM
If you love Pinot wines, head over to Nonna's Kitchen on Wednesday, Oct. 14, when they will be hosting an Everything Pinot Wine Tasting and Tutorial. You'll be able to sample 7 different wines, including Pinot Blanc, Pinot Grigio and Pinot Noir. Wine specialist James Corbin will lead the tasting as you snack on food from Nonna's.
The tasting starts at 7, so get there early or pre-pay to reserve your spot. The tasting is $15.
Wednesday, October 7, 2009
Food News New menu at Revolution
Posted By Priscilla Tsai on Wed, Oct 7, 2009 at 3:02 PM
NoDa's Revolution Pizza & Ale House is expanding ... their menu, that is, and your waistline.
In addition to their pizzas, salads and sandwiches, there are now 11 new items for your enjoyment. Chef Bryan Tetorakis created a new menu featuring grilled pizzas, handmade pastas, a lamb burger, calamari, tabouleh, and braised pork belly (which seems to be all the rage right now).
3228 N. Davidson Street
Charlotte, NC
704.333.4405
Food News Random news briefs from Sullivan's Steakhouse, Las Ramblas, more
Posted By Tricia Childress on Wed, Oct 7, 2009 at 12:16 PM
Revolution Pizza and Ale House, 3228 North Davidson Street, will host Oktoberfest on Friday, October 9 at 6 p.m. to benefit the Pints for Prostates campaign. The event will feature beer samplings from 10 breweries and live music. Cover is $15.
Sullivan's Steakhouse, 1928 South Boulevard, is offering "Palate in the Pink", a three-course dinner for $39.95 from Sept. 30 to Nov. 23. Sullivan's will donate $5 per meal to Susan G. Komen for the Cure, with a minimum guaranteed donation of $30,000 from their stores throughout the U.S.
Las Ramblas, 2400 Park Road, is hosting the Second Annual Fiesta Las Ramblas, Thursday, Oct. 22 from 4 p.m. until 8 p.m. with $2 beers, $3 sangria, $4 glasses of wine, and half off menu items. Reservations: 704-335-8444 or email Rachelle@BonterraDining.com.
Among the new items on the autumn menu at Zebra Restaurant & Wine Bar, 4521 Sharon Road, are Lobster Bisque and Cauliflower Soup with Butter Poached Lobster ($16); Truffled Mushroom Foie Gras Souple Glaçage Royal ($9); Organic Beets Salad with Sheep's Milk Roquefort and Celeriac "Ravioli" ($11); Short Smoked Potato Fried Salmon Fillet, Chevre and Swiss chard Bundle, Vichy Style Parsnips and Pommery Chive Vinaigrette ($28); Lamb Tenderloins "Diablo" with Celeriac Potato Puree, Melted Swiss Chard and Glace d'Agneau ($36); Snake River Farm Kobe Strip Loin Steak, Organic Yellow Grit and Gruyere Cake, Proscuitto Roasted Asparagus and Port Glace de Viande ($44); and Olive Oil Poached Ashley Farm Free Range Chicken Breast with Roasted Butternut Squash and Walnut Puree, Melted Swiss Chard, Reduced Balsamic and Sage Oil ($29). Also offered nightly is a three-course Prix Fixe and Chef's Grand Tasting Menus. 704-442-9525.
Food News Foods from Venezuela and Argentina
Posted By Tricia Childress on Wed, Oct 7, 2009 at 9:13 AM
New at the 19th Annual Festival Latino Americano, October 11, 2009, in Symphony Park at South Park, are food vendors from Venezuela and Argentina. Expect to find arepas, carne asada, shredded beef, fried maduros plantains, cheese, and corn cachapas (similar to arepas) from Venezuela. The Argentine vendor will offer churrascos. Other countries represented by vendors are Mexico with a variety of tacos and quesadillas; Costa Rica; and Colombia with bandeja paisa and arepas. The vendor from Chile will have her empanadas, which typically sell out by mid-afternoon. Look for the quintessential Mexico City street snack – a cupful of esquites: cold corn kernels slathered with mayo, then sprinkled with cotija cheese, a dash of cayenne, and a spritz of lime. Prices for food will range from $2 to $7. The Festival has live music, dancing, and cultural exhibits. Tickets are $5 for adults; $3 for children ages nine through 12; Free for those under nine. Funds raised will support the services offered by the hosting organizations: The Latin American Coalition, The Latin American Women’s Association, and The Mint Museums.
Tuesday, October 6, 2009
Food News Blogging unmasked?
Posted By Tricia Childress on Tue, Oct 6, 2009 at 2:53 PM
Ever wonder if that endorsement of a product online is being written by the sales manager of that company? Or the blogger received a boxful of free samples or a free dinner? Or that the dissing of a restaurant is written by a disgruntled ex-employee? Beginning Dec. 1, 2009, bloggers will be required to become more transparent. Yesterday, the Federal Trade Commission voted to approve guidelines regulating bloggers. These guidelines will require bloggers to disclose any free merchandise or payments for reviews of a business or product and the blogger must be "clear and conspicuous" about any conflicts of interest.
Food News Adieu, Gourmet
Posted By Tricia Childress on Tue, Oct 6, 2009 at 2:52 PM
Yesterday Condé Nash announced the November issue will be the last for Gourmet, which has been on the stands since 1940. For those of you who have subscribed, or occasionally bought the magazine, there are probably pages collected in your recipe archive or entire issues on a book shelf. I have several. Nowadays, though, recipes can be sent to my phone via Epicurious, a Condé Nash web site, while I’m shopping in a store or market. But I will mourn the loss of Gourmet’s test kitchen.
Events Pints for prostates benefit, Friday, Oct. 9
Posted By Priscilla Tsai on Tue, Oct 6, 2009 at 2:49 PM
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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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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Recipe: Pomegranate Gingerbread Granola
Breakfast logic: Things that are crunchy are good. Granola is crunchy. Therefore, it is good.
