Around the Web in Foodie Posts: September & October

Here is the long list of foodie posts I've enjoyed lately--

September:

• That fabulous salad j.bradley borrowed from Sitti
• A beautiful end of summer treat
• A Ravioli Thells will love
• Debating the Food Police--with possible upsetting consequences for foodies
• It's all about the presentation
• Basic Kitchen Tools
• Gorgeous Lemony Pastries that I haven't gotten up the courage to ruin (I struggle with pastry patience)
• A Top Chef Rundown (They are pretty on with their top four--those are mine)
• A feature on Vegetarian recipes (really just a glorified recipe list)
• CFM's market recipes page always tickles my fancy. . .

October:

• In honor of dining in: a crepe post
• A cool look at solar powered kitchens
• A fun twist on a birthday favorite
• Feminist Food-storage
• A plum tart (Kel is a friend and former-roommate who was a guinea pig in many of my college food experiments--she is very brave, and a great cook!)
• A 50-cent interview to prep you for the fair
• Halloween Party Food
• A way to prep your kitchen for the holiday season
• And though not a blog, it is very nice to mention that Guglehupf is now serving dinner on the weekends (I loved the Schnitzel and the Beef short ribs with potato dumplings, though the desserts were also amazing--try the apple tart--wow!)

Any posts that changed your world or helped you set new food goals? Tell us more!

Around the Web in Foodie Posts for the past couple of weeks

Sorry I have been on Hiatus, y'all. Travelling puts a crimp in my writing schedule. Luckily, a bunch of bloggers have been filling in the summer blanks:

• The FMHousewives have been talking gardens. Twice!
• The Mormon Foodie took on Salt and Sourdough Starter.
• Both B-Rad and Chou have been perfecting sauces.
• Lady Holiday & Ruby have been touring grocery stores.
• Ashes checked out Maine's Lobster Fest again (though it isn't quite ex-D3er Jen's Bratfest--though, to be honest, what is???).
• Slate talks about how food storage will help Mormon's survive an apocalypse, while the Deseret News' Mormon Times talks long term food storage.
• Finally, Top Chef Masters is crowning a winner & Top Chef: Las Vegas kicks off August 19th!

Do you have posts that you have especially enjoyed this summer?

Review: Fosters Market

I run an orientation that happens every other month for work. With work residing across from Panera on Franklin Street, you would think that they would be perfect for catering--and they were, but about a year to two years ago the service went downhill fast (I'm sure they are better now that I have complained, but I still have no desire to go back).

When they started to go South, I decided to check out Foster's as I had enjoyed them before and they deliver. Elana, the catering manager for the Chapel Hill store, is excellent. Whether I called the day before or a week before; whether I call to add to the order or cancel part of an order, she swings with the punches, and I don't think I'd order lunch with anyone else anymore. There is something to be said for great service. I even got a hand-written Christmas card this past December--I was impressed (maybe easily), but a hand-written card? That is kind of impressive (I know, I have ordered pre-printed cards for work).

I have tried a bunch of their stuff, and here are my favorites:

1. BLT Chicken Caesar wrap: The stuff dreams are made of. I like it hot or cold. I've even tried to recreate it, and it just isn't that amazing. With every bite, the crispness of the lettuce, the smokiness of the bacon, the creaminess of the Caesar dressing, and the tanginess of the Parmesan all mingle together in a perfect blend of flavor. I crave this sandwich for at least a week before and a week after orientation. So good.

2. The brown sugar cookies: I don't know what they put in these, but I am addicted. Sometimes they only put one in a cookie tray, and I snag it before anyone even knows it is there. A blend of the lighter sugar cookies you remember in all of your perfect Christmas memories, with a deeper caramelized flavor. They melt in your mouth, and you try to figure out excuses to get more (for others--really). I would share as a testament to their greatness, but then there wouldn't be enough for me.

3. The Spinach Mac & Cheese: Mouthwatering? Divine? I think the picture describes it best (even better, they also have the plain version and a spicy one with a kick of chipotle peppers).

4. Roasted Pork Loin with Foster's applesauce: a delicately roasted pork loin--juicy and succulent, the flavors seduce you into a perfect dizziness of taste and delight as the sweet and tart of the applesauce emphasize the flavor of the pork.

5. Hot Chocolate: A mix of Ghirardelli chocolate syrup and steamed milk, mixed together in a perfectly creamy, frothy concoction of loveliness. A perfect end to a lovely meal.

The website has some mouth-watering pictures (whomever their photographer is, he or she is very gifted with food), and I also love that they have Sara Foster's recipes available (for free!--though her cookbook is also amazing--though a little pricey at the store itself). The store also has a bunch of foodie lovers delights--imported chocolate, gourmet sauces, nifty cake & cupcake mixes, and 80s candy that I adore (pop rocks & fun dip!). They also serve smoothies, pies, various salads by the pound, platters for parties, and great breakfast & brunch options.

Maybe the Caesar dressing is the element I don't have right in the BLT Chicken Caesar. . . hmmm. Sorry, where was I? Ah, yes. We'll try out the Durham restaurant and store for July's dining out (easier parking than Chapel Hill) --Wednesday, July 29th, 7:30 pm. See you then!

Fresh from the farmers' market

B's birthday was on Saturday, and like almost every Saturday she started it at the farmers' market in Carrboro (I was at water aerobics)--the Farmers' Market is even listed as one of the main attractions on Carrboro's wikipedia page!.

That little square at the end of Weaver Street is one of my favorite, tiny pockets of North Carolina. A perfect Saturday activity for those who like to get up early (It opens at 7), or sleep in a little (it closes at noon). Three circuits around the square, and you know exactly what you want. Try some of the cheeses from Maple View Creamery (We love their mozzarella and pheta); get your own grass-fed beef or chicken; debate which flowers are happier looking; find the most gorgeous blueberries; or have a sip of freshly-squeezed lemonade--and whatever you do, do not miss out on the Sunshine Rolls from the Farmer's Daughter--the perfect bite to start off your Saturday.

On my way home from the pool, I called to find out B's farmers' market finds. This week, she picked up light, creamy mozzarella; luscious, plump tomatoes; and fresh, fragrant basil. As I drove home, I conceptualized lunch...

Using some leftover spaghetti (just the noodles) from the fridge, I tossed it with a little olive oil on medium until they were slightly warm. Then I added in the basil, slightly torn and just enough to make their sweet fragrance fill the air (with a pinch of salt and pepper). I removed that from the heat and, in a bowl, added chopped tomatoes and mozzarella. A refreshing glass of limeade, and we were set!

Sunday, we turned the same concept on it's head; and on multi-grain bread, we grilled the mozzarella with basil and tomato for a crunchy, cheesy, and delicious lunchtime treat before our Sabbath-day nap. Truly, the Carrboro Farmers' Market was created just for perfect birthday meals.

ETA: Vote for them as your favorite Farmers' Market here: http://www.care2.com/farmersmarket/

Improvising

Recipes used to be the only way I would cook. My sophomore year in college, I bought my red Betty (Betty Crocker Cook Book), and I have been collecting cook books ever since. Funny enough, I don't always use them--a lot of times they are a jumping off stage (See Betty's Strawberry Glace pie--so good! Even better, when B improvises and makes it a Strawberry-Mango Glace pie--AMAZING!).

My brother Nathan used to just throw things in, and it would turn out perfectly succulent! I always envied him that. For some reason the chemistry would always befuddle me, and I would worry that I would ruin something. Gone are those days. Well, maybe I just don't care anymore.

Yesterday, after my regular Sunday nap, I was laying in bed planning out my dinner menu (I had signed up to feed the missionaries, but forgot about it, so was hoping I had all the ingredients I needed). The night before I had made a butternut squash, apple cider soup, and a trifle. I had a little left over soup (that I wasn't in the mood for), cream, whipped cream, and pudding. B had gotten some yellow squash at the farmers' market, and I always have a little ground beef in the freezer.

"Okay, maybe some kind of stroganoff?" I thought. Turns out I didn't have any pasta, which is when I decided it was handmade pasta time. Egg noodles are incredibly easy if you have a food processor--all you need are two cups of flour, 3 eggs, and a pinch of salt. My multiple cookbooks all mention the volcano method (build a mountain out of the flour, put the eggs in a well in the middle, slowly mix until you have a dough), but that has never worked especially well for me-- only about half the time. The New Best Recipe comments on this, and says to try it in the food processor.

Many years ago, I made spinach pasta, which turned out great, but was super involved. As I thought it through, I realized that a lot of the steps for the spinach I had already done--when making the soup. A butternut squash, apple cider noodle, perhaps? And using leftover butternut squash make a kind-of stroganoff.

Throwing the leftover soup and the flour in the food processor, I went to town. Unfortunately, I had way too much soup, and had to slowly add more and more flour during the kneading process. As I was too lazy to get out my pasta maker, I pulled out the rolling pin and pizza cutter, and went about making my noodles. While those were cooking (place them in a pot of not-too-violently boiling, salted water, and drain when they float to the top), I started on my sauce.

I had already steamed the last of the butternut squash, added butter, a little cream, and as I started to throw in the almonds to add a nuttier flavor and a little crunch, I was abruptly halted by B.Rad explaining, "Elder Peterson is deathly allergic to almonds, actually any kind of nut other than peanuts!" Great. Glad I knew. Thank goodness he was there, or I would have sent a missionary to the hospital. Also, thank goodness my ground beef was still browning, rather than in the pot with the now unusable (except sometime later this week for dinner) sauce.

Back to full-on improvising. . . Butter, cream, a tiny bit of left-over smoked Gouda, a little salt, pepper, nutmeg. Add in the ground beef, toss with the noodles, and pray. I sauteed up the yellow squash for a side, and had some pineapple and strawberries chopped and in a bowl. It turned out pretty good. I had to thin it with a little milk, and sadly, the subtle flavors of the pasta were somewhat masked, but hey, I didn't kill a missionary, so plus for me.

Also, plus for me? A quick devil's food cake recipe whipped up with Dark Chocolate Cocoa, and frosted with a vanilla pudding/whipped cream mixture. As Thells said, "Ooh, tastes like an Oreo." Only better, because it was warm, dark chocolate cake and not a semi stale, hard cookie! I was going to eat it for breakfast, sadly, I forgot it on my way out the door.

Hey, at least I can have it when I get home tonight. Yay! for Improvising in the kitchen!

P.S. Always tell someone before dinner that you have a food allergy. Or they could kill you! 19 year old boys, gotta love them.

Not Your Mother's Pasta Salad

Well, sometimes it is, but growing up it wasn't. Pasta salad growing up was macaroni, shells, or rotini mixed with egg, cheese, peas, tuna or crab, a little mayo, and seasoned to taste. Which isn't bad - especially if you add dill. Oh, and she would sometimes add onion and celery (meh--if eating it at a ward potluck, you really couldn't talk to anyone due to the lovely flavors wafting from your breath, and I'm not a huge celery fan).

Then a few years ago (I had to go back 3 journals), I had Karen's pasta salad recipe. Wow. Different flavors, less pedestrian, and perfect for bridal showers or just finishing off the perfect meal (side dished with spinach & feta infused burgers on a toasted rustic roll with garlic-feta mayo, red onion, bacon, tomato, and spring greens). I made it for my grandmother's funeral, and both of my mom's sisters kind of sneered (craisins? tortellini? broccoli? bacon?). Then they had to try it just to see. And then they had to check it a little more. It really is delicious. Tomorrow, you will see it at J&J's reception. Until then, check out the recipe, and dream.

Tortellini Pasta Salad

• 4c. Broccoli1
• 8 oz cheese tortellini (add tricolore for more color--I get the refrigerated kind)
• 1/4 c. craisins or raisins
• 1/4 - 1/2 c. finely chopped red onion
• 1/2 c. reduced fat mayo (not miracle whip--wrong flavors!)
• 3 tbsp sugar
• 1 tbsp cider vinegar
• 5 slices crumbled bacon (or more)
• 1/4 c. sunflower kernels (optional)

Cook the broccoli for about 2 minutes, set aside. Cook tortellini as indicated. Rinse with cold water after draining. Add onion, craisins, broccoli, tortellini, and toss together. In a small bowl mix mayo, sugar, and vinegar. Toss with the larger bowl to coat. Refrigerate at least 1 hour. Add bacon right before you serve it, or the bacon gets soggy.

Dining In: Waffle Bar

Deeply pocketed squares or small-holed round waffles? That was the question of the day yesterday as a few of us met to enjoy a dining in waffle bar and plan the structure of Dining Outs to come. Marti is all for the small rounds--that way they evenly hold all of your goodies and no one divot gets too much topping--equality in bite. I normally agree, but for some reason yesterday, I was reaching for the square waffles with the deeper holes. Strange. It is the dilemma of a two waffle iron house--choices, choices.

With strawberry puree, chocolate sauce, syrup, or the funky French cookie spread (that was like 5000 calories per 1/4 cup), and a healthy dose of whipped cream, we chatted about food, farmers markets, and so much more. The end was spent lazily talking about our Saturday plans as we nibbled grapes, pineapple, and a little bacon.

All in all, I felt I learned more about the other sisters who were there--and I cannot wait for next month's. Mac & Cheese party at Marti's (we'll have a date for you shortly). Make Mac & Cheese, bring a recipe, and try some of everything (and remember, you can bring friends, even if it is just to steal their amazing mac & cheese recipe). I recently made a three-cheese, ham and asparagus, mac & cheese that was delicious; but I am going to have to really think about what I am going to bring next month. Mac & Cheese Dining In will be the stuff that dreams are made of.