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Monday, March 17, 2014

A Blarney Stone with Reed's Ginger Brew

guest blogger: Katherine Rastern A Happy St Patty's Day with Reed's Jamaican Ginger Brew..tastes good just the way it is love the subtle flavors and that it is all natural..but if you wan to try a drink they call the Blarney Stone,,,here goes...or should I say a few sips of thsi and you will be
kissing the Blarney Stone.. 2 ounces vodka 8 ounces Reed's extra Ginger Brew Lime Wedge Squeeze a lime int oa Collins Glass or copper mug. Then slice a wedge off and place at bottom of glass. Add 2 or 3 ice cubes then pour in vodka. Then fill in with Reed's Extra Ginger Brew. Serve with a stirring rod. This drink is served at Borgata in Atlantic City, NJ at their level one club But they call it the Moscow Mule..anyway it is a great way to celebrate any holiday!

Wednesday, October 30, 2013


Guest Blogger: Anne Berenson
Do you love cooking, but never have a good spot to place the utensils you are using while cooking? Do you find yourself looking for the spoon in the pot because you left it there, only for it to slide down to the bottom? Then look no more for where to place your utensils because the Snug is the perfect kitchen gadget for you. So when I was given the opportunity to try out this unique kitchen tool, I just had to see for myself how the Snug would make cooking easier and do away with a messy stove top. The Snug was created by ThinkHat. It comes in two sizes and a variety of colors. It easily fits many kitchen utensils. This innovative kitchen gadget is heat resistant up to 570°F and is made from FDA approved food grade silcone material. It is very easy to use, just slide over the handle of your utensil and place it on the side of the pot where it fits all nice and snug. It provides the perfect place to rest your utensil when not being used. So your food will drip back into your pot and no more messy stove tops to clean! You will also be able to say goodbye to hot metal utensils, scorched wooden spoons, and melted plastic utensils.
Are you tired of all those times when you put your serving dish on the table for your meal, put the serving spoon in the dish and it slides right into your food? I know I am. Well, the Snug prevents your serving spoon from falling into your dish. The Snug solves these and other utensil problems while cooking and serving. I found it to be a very useful kitchen gadget. So if you want to save yourself from these and other cooking and serving problems, then the Snug is the kitchen tool for you. You can find the Snug here at the Thinkhat Online Shop and more about the Snug here: Hope you like using your Snug, too.

Friday, August 2, 2013

Holy's Organic India!

Guest Blogger:Jenna Simmons We love getting to try and sample new products in our test kitchens at The Basic Art of Italian Coking by Maria Liberati tm.. just got to have a proper afternoon tea with Tulsi's Holy basil teas,,that is an herb also known as Tulsi and really revered in we got to drink a proper healthy beverage...try the Tulsi Masala Chai for a dessert or after dinner tea...loved the Green tea in between meals and the Pomegranate green added a great flavor to the green tea!! But Tulsi has so many wonderful benefits..and these teas are organic by Organic can find them here Let us know how you like them and any recipes!

Thursday, July 25, 2013

Wheat Grass..the Healthy

guest blogger: Rebecca Thorson An interesting product arrived on my desk yesterday,sent to us for review purposes .. it is wheat grass healthy for you..of course the tablets are just swallowed but there are many forms of this product that you can also use in recipes..give them a try or if you have a favorite recipe of your own let us know here

Sunday, March 10, 2013

Old World Biscuit Rolls

Guest Blogger: Renata Toth It was my birthday recently, so we had a little celebration at work. My colleagues prepared, as always, a plentiful choice of sweets. And I just had to contribute. As I have limited time in the evening, I chose a cake that is relatively quick, a little bit special, yet traditional, delicious and can be made in various ways. The recipe itself comes from an old Hungarian cookbook under the name of biscuit rolls, but we made some modifications to better fit our taste. The basic recipe is rather classic, but we boosted it with some rum or aroma, which gave it a tasty touch. For this recipe then we use: For the pastry: 250 gr ground dry cookies or biscuits 100 gr sugar 100 gr ground walnuts 1,5 dl dark coffee 1 sachet vanilla sugar Rum / aroma as and if desired For the chocolate filling: 100 gr butter 100 gr sugar 2 tsp cocoa powder rum / flavoring as desired. If you cannot buy cookies/biscuits already ground, be sure to grind them finely. Once they are ground, mix it with the other ingredients for the pastry, knead it until you obtain a homogenous and consistent mixture and stretch it evenly into a square shape. It is easier to stretch between two sheets of foil. For the filling, mix the butter, the sugar and the cocoa powder until it is consistent and fluffy. Spread it over the pastry, roll it up and if sticky, sprinkle the pastry with some ground walnuts. Cover it in foil and leave it rest for a few hours, or overnight, in the fridge, it will be easier to cut. It can be prepared with other fillings as well, or jams, whatever you can spread well over the delicate pastry. My first time in trying this recipe and it was a great big success! Of course, the recipe still can be modified or personalised to better fit your taste. You can add dried fruits to the cream, or into the pastry maybe, or add other flavorings instead of rum, use additional ingredients, or so. Feel free to experiment and be creative with this basic recipe! And enjoy! Join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm BLOG Get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

Tuesday, March 5, 2013

Dessert Fit For The Prince of Persia

Guest Blogger: Renata Toth There I go experimenting again in the kitchen. After my newfound discovery of some Iranian music, I felt the sudden urge to discover some of their most famous dishes as well. And why not start with the dessert? Personally, I find the most inclined to try national desserts – much more than main dishes, although it all is interesting. So as I went through the internet on the quest of finding an exciting Iranian dessert to try in the weekend, I came through an interesting piece of culinary art. The thing is called Zoolbia and will require the following ingredients: 500 gr starch 150 gr non-skim yogurt 200 gr sugar cooking oil 2-3 sp rose water (can be acquired in special eastern or middle eastern stores; some Mediterranean food stores may also have some). Now the ingredients are few, which already imply a not very complicated dessert. This is true: although the recipe may seem a little odd at first, it is easy to prepare and will give a nice crunchy dessert of a warm Mediterranean flavour. First of all, mix the starch, 1-2 sp of sugar and water. Add yogurt and mix well until you obtain a smooth and even texture. Heat the oil in a pan, and pour the mix into the pan through a funnel to create rounded shapes of approximately 5-6 cm large in diameter. Turn down the heat to fry fully on one side, then on the other side as well. Mix the rest of the sugar, rose water and a glass of room temperature water. Bring this mixture to boil and cook until the syrup thickens. Soak the previously fried zoolbia pieces in this rosy flavoured syrup for around 5 minutes, then serve warm. Rose water is typically used in Middle Eastern cuisine. Not only is it widely used in Persian cuisine, but also in Arabic cuisine. The other most used dessert ingredient is the orange blossom water. These two additions need to be added to the dessert in small quantities, but a few drops already give a great flowery-fruity flavour to the dish. The taste is a little strange and enchanting in the same time; like a culinary travel to a different culture in your own cuisine. If you want to boost up the Persian experience, cook something Iranian as main course as well! For recipes, travel tips, join 100,000 worldwide subscribers at Get you copy of the Gourmand World Award Winning Book that makes any day a Special Occasion: The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.

Sunday, January 27, 2013

How To Make a T-Shirt Rug

Guest Blogger: Rachel Myers
 Sometimes projects and great ideas don’t always go as planned. In my case, I had to improvise and ended up with a different project than when I started! And it’s quite the story. First I started out making a t-shirt rug using very simple directions. The directions are as follows. First take a few shirts you don’t want anymore and cut them into 1 inch strips. You want these strips to be like little circles, not flat. For a frame, you’ll want to use a hula hoop. I used a child-size hula hoop and needed about 50 strips. Once you have the hula hoop and all your strips cut out, begin using strips to make spokes around the hoop. I used six strips, making 12 spokes. In order to get the right pattern, push two of the spokes together and keep them that way for the remainder of the project. Then, starting at any spoke, tie a strips on by looping it through itself around the spoke. Weave the strip over and under the spokes, alternating at each one. Attach another strip in the same way to the first strip and continue weaving. After three or four rows, you can begin separating the spokes and weaving in between them. When you’re all done, simply cut the spokes and tie them to prevent unraveling. Now the most important part is to not pull the strips too tight.
And I say that’s very important because that’s what I did and it didn’t end so well. If you pull the strips too tight, it creates too much tension and will pull the rug up into a bowl-like shape. So now that I had this bowl, I didn’t know what to do and I considered throwing it out and starting over. But that would be a waste. So when you’ve got a project that went awry and can’t be used for its original purpose, find another purpose for it!
My idea was a stretch but, was confirmed by my ever-honest nephew. When I showed him the “rug” he said plainly, “It’s a basket!” So that’s what I made it: A basket. But I still had the problem of how to make it keep its shape. Although the weaving was tight it was still too top heavy. I thought I could find a bowl to glue it to, but that didn’t seem practical. Then I had an idea that worked: Mod Podge. I had always used it to glue, but you can use it on fabrics too! To glue on fabrics, all you need to do it water it down. I made my mixture to be about 2 parts water to one part glue. Make sure the fabric is completely soaked by the glue mixture, and then let the excess drip off. Since my project was going to be a basket, I let it dry over a metal bowl that can be easily removed and washed. If you going to try this method know that it takes a very long time to dry. My basket took about a day and a half. Also, to help keep the shape you can untie the spoke one at a time and pull them to tighten up the project.
So even if your project doesn’t turn out the way you thought it would, that’s no reason to throw it out. Make something new! For great recipes get your copy of the Gourmand World Award Winning The Basic Art of Italian Cooking: Holidays &Special Occasions-2nd edition

To Eat or Not To Eat

Guest Blogger: Chris Manganaro How often do you try something new? When you go out to a restaurant, do you order the same thing each time? When we are children, we start to develop the type of appetite for foods we will eat our entire lives. It simultaneously becomes harder and easier to eat new things as we grow older. Our appetite changes and things we used to hate become our favorite things in adulthood. It is hard to determine what factors have the most sway over what we eat and what we will not eat, but it all comes down to having a sense of adventure. Jerry Hopkins' book, Extreme Cuisine: The Weird & Wonderful Foods That People Eat, is all about the human appetite. Humans have the capacity to eat most anything they can get their hands on. Hopkins' book goes into detail on how everything is prepared and just what people had to go through to acquire certain "foods" and make them edible. This ranges from Fugu fish to poisonous plants. Even things that are hard to catch like flies are hunted down and trapped in rather ingenious ways. It is rather surprising just how far people will go to eat everything they can. Humanity needs food to survive, which is why there are so many things in the world that are considered food in the first place. It all depends on where we are located, just what we eat. Supermarkets nowadays are adding more exotic foods to their offerings and people are opening up to all new foods when they visit restaurants. The world is changing everyday yet this book still manages to bring up things that most could never see taking hold of the mainstream. It is rather fascinating to read about the history of each food mentioned and find out just what has gone into making something out of everything. Animals, plants, insects, and things we see every day, from worms to birds can be eaten if we so desire. Just like life, food is what we make of it. If we decide to eat something, it is likely we can find a way to prepare it. All we need is the courage to try it. For great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition in print or Exclusively on Kindle

Erasing the Line Between Food and Fiction

Guest Blogger:Chris Manganaro What we eat on a regular basis tends to be normal to us based on the simple fact that we are used to it. Just as we might eat a hamburger once a week or so, in other places it may be normal to have eaten larvae or snake. Of course, it is still hard to believe that there is anywhere in the world where blood is consumed regularly, yet there likely is. The word "food" means something different to everyone. What one finds appetizing might come off as unappetizing to someone else based off of any number of things, from taste to culture. Extreme is a word that is used when describing something in the highest degree, something at its peak. In some ways, this is what Jerry Hopkins book titled Extreme Cuisine: The Weird & Wonderful Foods That People Eat is all about. It takes the word food and brings it to the very edge of reason. It is a book which can boggle the mind simply by telling us things we may already know yet in greater detail. Most people have heard about at least some of the foods in this book, yet how much do we actually believe it? People eat dogs and cats. This is a fact, but any pet lover would be too appalled to even think that there is history and reasoning behind this. It is just too extreme a thought. Jerry Hopkins wrote this book to express his passion for food. He has tried many of the foods he has mentioned and even enjoys them. He writes facts as well as personal stories which range from humorous to stomach turning. It is a very humanizing way of presenting somewhat disturbing information. Not everyone is bound to take this book the same way, of course. Hopkins tries to make the book as appealing as possible to all readers by adding his human touch but he does not hold back so as not to take away from the experiences he is trying to convey. He is noticeably biased yet he knows he cannot change his reader's minds. If the descriptions are not enough to make you queasy, there are also recipes and pictures to add that extra little bit of tantalizing terror for the reader. Many readers will find themselves gagging on the words throughout the book, but the recipes and pictures will only make the book itself feel icky. Full color photos bring certain parts of the book to life, for better or worse. Recipes only bring the idea of everything as food to light all the more. It is quite humbling. This book is not for the faint of heart or those just about to eat. Or for that matter, those who have just eaten. Of course, for people like Hopkins, perhaps it might cause some salivating. Needless to say it takes a healthy appetite, whether for food or information, to get through this book. It is an intriguing read for many reasons, as long as you find the right time to read it. For Great Recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Friday, January 18, 2013

Leftover Christmas Bulge

Guest Blogger: Renata Toth If you are like me, you gain weight in December, even though you’ve been counting calories, counting carbs, counting fat and counting your steps and the minutes you spend with working out. Now Christmas is over and spring is coming, although slowly – it’s time now to get back to shape and lose that excess we gained during this period. A simple diet plan came to my mind when I was trying to figure how to lose weight effectively. I hate starving and hate depriving myself of the food I like, therefore I chose a few day-long diet that allows for some goodies even though strictly limitedly. You can do it for 3, 4 or 5 days, but do not do less than 3 in order to get the effect, and do not do more than 5 to prevent your body from switching to “emergency mood” and start living off of much less calories than usual. The first day is usually all right. The breakfast is an orange and around 100 grams of sour cream. For lunch, you can have a slice of bread with a small amount of meat and a lot of veggies: lettuce, carrot, tomato, cabbage – but raw, and not cooked! For dinner, eat another orange and another 100 grams of sour cream. If you are very hungry during the day, you may have some reduced fat-content snack: a cereal bar, a biscuit, an apple – but avoid chocolate and fat. And also do not forget to drink 2 litres of water per day! For the other days, the rule is as follows: you may exchange the sour cream with the same amount of unflavored yogurt and the orange with another fruit, preferably apple, mandarin, kiwi, or maybe a smaller pear. For lunch, you would want to diversify the meat you eat: once chicken, once beef, once pork. Always add raw veggies without sauce. Also, you can add 1 or 2 eggs to one of your meals. If you do this for 4 days and eat normally for the other 3, and repeat it twice, you should lose those extra pounds! How to Make Gluten Free Amaretti Cookies (The Basic Art of Italian Cooking)