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Tuesday, December 7, 2010
free food Free Brownie Sundae at Chili's today
Posted By Priscilla Tsai on Tue, Dec 7, 2010 at 11:20 AM
Chili's is offering free brownie sundaes today, Dec. 7.
Print out this coupon and bring it in to get your sundae.
Sunday, December 5, 2010
Recipe / Priscilla Tsai / Dinner Spaghetti and meatballs
Posted By Priscilla Tsai on Sun, Dec 5, 2010 at 11:49 PM
Stick a fork in it. Dinner is ready.
With the help of a couple jars of store-bought tomato sauce, you can feed your family a hearty dinner of spaghetti and meatballs within 45 minutes or so.
These meatballs are bigger than golf balls, but smaller than tennis balls. They're not the kind that just fall apart when cut into, but they aren't the super compact kind either. You know ... the ones that look like processed meat? Well, I guess I'm trying to say they're just right. Serve them with whole wheat pasta if you want to be healthy.
Sure, there are many amazing recipes out there that require ground pork, veal, beef, fancy spices, and 5 hours of cooking. But this one is straight forward, fast, and still tasty. Perfect for a weekday meal.
I found the recipe on one of my favorite food blogs, The Amateur Gourmet. Instead of making my own sauce, I used two jars of Bertolli tomato sauce to save time. Get the recipe and check out the AG's step-by-step photos here.
Friday, December 3, 2010
Recipe / Priscilla Tsai / Dessert A ribbon-frosted chocolate cake
Posted By Priscilla Tsai on Fri, Dec 3, 2010 at 9:57 AM
Happy retirement and birthday, Jan!
Creative Loafing's sales rep Jan Caldwell retired yesterday and her today is birthday. For such a grand occasion, a batch of cupcakes just wouldn't suffice. I needed to make something really special for her.
When I ran across a blog post online featuring a mile-high layered cake decorated with ribbons of frosting, I knew I had to try it.
For my cake, I made two layers of rich chocolate cake and then cut each in half to make 4 layers. For the frosting, I made a vanilla buttercream and tinted it a bright and fun pink. The ribboned look was created with a Wilton petal decorating tip (like this).
So, I practically gave myself carpal tunnel syndrome from piping all the frosting, but it was totally worth it.
Wednesday, December 1, 2010
Recipe / Priscilla Tsai / Breakfast / Side Dish Smoked salmon deviled eggs
Posted By Priscilla Tsai on Wed, Dec 1, 2010 at 12:14 PM
Ina Garten's new book "How Easy is That?" is out on shelves at bookstores now.
I tried her recipe for smoked salmon deviled eggs for a brunch I helped host this past weekend. And you know what? It was pretty easy.
The eggs turned out tasting similar to lox, but a creamier and fluffier version. Guests all commented about how tasty they were, so I'd say this recipe is a keeper.
The trick to perfectly boiled eggs is to bring the eggs and cold water to a boil, then turn off heat and let them sit covered for 15 minutes. Then soak the eggs ice in cold water, and lightly tap the shells all around to break them so that cold water will run between the shell and the egg. The eggs will contract and the shells should peel off easily.
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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Photos: Mint Museum's Allure of Flowers After Hours
A peek into a fancy foodie fundraising event that incorporated flowers into, well, everything.
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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.
