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Friday, November 13, 2009
Events Beaujolais is back
Posted By Tricia Childress on Fri, Nov 13, 2009 at 1:09 PM
Pewter Rose Bistro, 1820 South Blvd. in South End, will be the first stop on a bar crawl, Thursday, Nov. 19, to celebrate of the arrival of the 2009 Beaujolais. The crawl begins at 5:30 p.m., and then travels to Sullivan's, Blue, Terra and then back to Tutto Mondo (Pewter Rose's adjoining lounge) for the finale. The cost is $15 per person per location, or $50 for all of them. Each restaurant will be providing a glass of the Beaujolais with a special appetizer made especially for the wine. The finale at Tutto Mondo will feature Beaujolais cocktails and mulled cider. Transportation for the crawl; boas and berets; musical entertainment; and festive flags will be provided. Tickets can be purchased at Pewter Rose and must be acquired before Nov. 16.
Events Upstream Restaurant hosts wine dinner tonight
Posted By Tricia Childress on Fri, Nov 13, 2009 at 12:58 PM
Upstream Restaurant, 6902 Phillips Place in Phillips Place, will host a J. Lohr Vineyards and Wine Dinner tonight at 6:30 p.m. One aspect of the dinner is the J. Lohr's partnership with the National Breast Cancer Foundation. After vineyard owner Jerry Lohr lost his wife to complications with breast cancer last year, the winery designated the 2005 "Carol's Vineyards" Cabernet Sauvignon a commemorative release. The vineyard is donating $2 of every bottle purchased to the National Breast Cancer Foundation for the funding of 500 mammograms for women who would otherwise be unable to afford them. This wine will be served during the dinner and will be available for purchase following the event. Reservations: 704-556-7730 or online through Open Table at www.upstreamseafood.com.
Food News Davidson Farmer’s Market will be open during the fall and winter
Posted By Tricia Childress on Fri, Nov 13, 2009 at 12:56 PM
The Davidson Farmer’s Market will continue offering a variety of seasonal produce and goods this fall and winter in series of bi-weekly markets running from November through April. Arugula, beets, carrots, lettuces, sweet potatoes, Swiss chard, turnips and winter squash are some if the locally grown vegetables being offered through February. Some farmers have extended the growing season by using greenhouse environments, and will offer tomatoes and lettuces. Also at the market are meats, eggs, honey, dairy products, and fresh flowers, baked goods, soaps, and farmer-made crafts. The Davidson Farmer’s Market will be open Saturday, Nov. 21 from 9 a.m. until noon for a Thanksgiving Market; Saturday Dec. 5 from 9 a.m. until noon for the Winter Market; Saturday Dec. 19 from 9 a.m. until noon for the Holiday Market. Beginning Saturday Jan. 9, 2010, the Tailgate Market will be open every other Saturday from 9 a.m. until 11 a.m. The Davidson Farmer’s Market, a producer-only market, is located next to Davidson Town Hall, between Main and Jackson Streets. www.davidsonfarmersmarket.org
Thursday, November 12, 2009
Recipe / Priscilla Tsai Stuffed mushrooms
Posted By Web Editor on Thu, Nov 12, 2009 at 5:14 PM
Do you appreciate a fun guy?
I hope so. This recipe for stuffed fungi (hardy har har), aka. Stuffed Mushrooms, is fabulous. Even those people who don't like the slimy, mushy texture of cooked mushrooms might enjoy this appetizer recipe -- the mushroom caps are only sauteed and still hold their crunch. You just fill them up with a mixture of cheeses and pop them in the oven. I served them up at my dinner club last night and they were quite the hit ... as fun guys usually are at parties. (Stop rolling your eyes. I can see you.)
To make these, you only need six ingredients. Which is a good thing because recipes with ingredient lists over 10 items scare me. I used Gorgonzola cheese here and I halved the recipe easily. You can assemble the dish in advance and store it in the fridge until you are ready to broil them.
Stuffed Mushrooms
2 lbs medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons chopped green onions
1 dash Worcestershire sauce
1. Remove stems from mushrooms; chop enough stems to equal 1/2 cup.
2. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat.
3. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter.
4. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended.
5. Stir in chopped stems and green onions; fill mushroom caps.
6. Place on cookie sheet and broil until warm and tops are golden brown.
Wednesday, November 11, 2009
Events Free food for veterans
Posted By Priscilla Tsai on Wed, Nov 11, 2009 at 3:53 PM
Thanks, veterans, for all that you do! We'd love you buy you lunch, but we really can't afford to. But instead, these restaurants will.
To celebrate Veterans Day, the following restaurants are offering specials to the nation's military vets and active-duty personnel:
Applebee's - Free entree on Wednesday from 11 a.m. until midnight.
McCormick & Schmick's - Free entree on Sunday. Bring your military ID and reservations are recommended.
Golden Corral - Free buffet meals on Monday, Nov. 16, from 5 to 9 p.m.
Outback Steakhouse - Free Bloomin' Onion appetizer and a drink on Wednesday.
Events Jade celebrates anniversary with gifts
Posted By Priscilla Tsai on Wed, Nov 11, 2009 at 11:18 AM
Jade Asian Fusion and Sushi Bar is celebrating their third anniversary by giving you anniverary souvenirs. For the entire month of November, any purchase over $50 gets your table a gift of wine, gift cards, gift sets or some other goody.
Jade
14815 Ballantyne Village Way. Suite 250 (2nd floor)
Charlotte, NC 28277
Recipe / Priscilla Tsai Maple pecan ice cream
Posted By Priscilla Tsai on Wed, Nov 11, 2009 at 9:35 AM
Yes, I know, ice cream is for the summer! But this is a special fall edition flavor of ice cream – Maple Pecan.
And they're not just any regular plain pecans in this ice cream, they are buttery toasted, candied pecans.
This custard-based ice cream is sweetened with maple syrup (the real stuff – none of that Aunt Jemima gunk). Oh yes, and it has a splash of bourbon. The recipe says it is optional, but I demand that it is mandatory.
Maple Pecan Ice Cream
Recipe courtesy of Closet Cooking
3/4 cup pecans (roughly chopped)
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup maple syrup
1 cup heavy cream
1 cup milk
4 egg yolks
1 splash bourbon (optional)
Directions:
1. Melt the butter in a pan.
2. Add the pecans, toss to coat, sprinkle on the sugar and heat until the pecans are nice and toasted, about 3-4 minutes.
3. Remove the pecans from the heat and let cool completely.
4. Heat the maple syrup, cream and milk in a sauce pan until it almost boils, about 5 minutes.
5. Reduce the heat to low.
6. Temper the eggs and stir them into the cream.
7. Cook at low heat until it thickens and can coat the back of a spoon.
8. Remove from heat and stir in the bourbon.
9. Strain the mixture at this point to remove any bits that may have formed while warming.
10. Chill the mixture in the fridge.
11. Freeze the maple custard and toasted pecans according to the instructions for your ice cream machine.
Tuesday, November 10, 2009
Events 'Serving Sushi for a Reason' at Fiji
Posted By Priscilla Tsai on Tue, Nov 10, 2009 at 4:43 PM
Not like you'd ever need an excuse to eat sushi, but this Thursday, Nov. 12, Fiji Sushi Bar & Lounge is hosting "Serving Sushi for a Reason," an event that benefits the American Cancer Society. Eat away!
Fiji will be offering 1/2 price sushi all night, along with $2 beers, 1/2 price sake bottles, 1/2 price wine bottles, free samplings, live music and more.
The staff will be donating tips and a percentage of store sales to the American Cancer Society.
Call 704-376-1212 to make advance table reservations.
116 W 5th St, Charlotte
Recipe / Priscilla Tsai Ginger Molasses Cookies
Posted By Priscilla Tsai on Tue, Nov 10, 2009 at 11:12 AM
For some reason I am feeling generous today and I am going to share the recipe for one of my favorite cookies with you, my faithful reader. It must be the upcoming holiday season...
These Ginger Molasses Cookies have an amazing soft and chewy texture. The trick is to refrigerate the dough 24 hours before baking. I'm thinking this has something to do with achieving the chewiness of the cookies.
Because the balls of dough are rolled in a mixture of granulated and demerara sugar before baking, they have a sugary crunch when you bite into them. What's demerara sugar? Demerara is a type of unrefined sugar with a large grain. When sugar cane syrup is dehydrated, it forms the large golden brown crystals. Using demerara gives the cookies a bigger crunch than just using granulated sugar alone.
Ginger Molasses Cookies
1 stick butter, softened
1/3 cup cup dark molasses
1/8 cup water
1/4 tablespoon salt
1 1/2 cups brown sugar
2 eggs
3 1/4 cups unsifted flour
1/2 tablespoon baking soda
1/2 tablespoon cinnamon
1 teaspoon ground cloves
1 heaping teaspoon ground ginger
1/4 cup mixed sugars (demerara and granulated sugar)
Cream butter, molasses, water, salt and brown sugar together. Beat in eggs, one at a time. Sift dry ingredients together and add gradually to the creamed mixture. Mix well (dough will be stiff). Refrigerate for 24 hours.
Preheat the oven to 350 degrees. Roll dough into 1.5-inch balls and roll each ball in the sugar mix to cover. Bake for 13 to 16 minutes.
The recipe for the Maple Pecan Ice Cream to come...
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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.
