One Minute Morsels, April 30
From Staff And Wire Reports
Farmer’s Market Weekly Offerings
East Texas Fresh Farmer’s Market, located in the parking lot of Bed, Bath and Beyond and the RoomStore at 4828 S. Broadway Ave., will offer an array of cool season produce, plants and more all from local farmers. Saturday from 8 a.m. to noon, you can find free range eggs, turnip greens, collard greens, mustard greens, kale, carrots, radishes, chard, asparagus, onions, mixed lettuces, new potatoes, squash, spinach, fennel, wheat grass, herbs, tomato plants, potted herbs, blueberry and blackberry plants, rose bushes, Japanese maple, fig and dogwood trees, handmade soaps and bath and body lotions. As the warm weather increases so will the farmers and their produce.
Farmer’s Market Weekly Offerings
East Texas Fresh Farmer’s Market, located in the parking lot of Bed, Bath and Beyond and the RoomStore at 4828 S. Broadway Ave., will offer an array of cool season produce, plants and more all from local farmers. Saturday from 8 a.m. to noon, you can find free range eggs, turnip greens, collard greens, mustard greens, kale, carrots, radishes, chard, asparagus, onions, mixed lettuces, new potatoes, squash, spinach, fennel, wheat grass, herbs, tomato plants, potted herbs, blueberry and blackberry plants, rose bushes, Japanese maple, fig and dogwood trees, handmade soaps and bath and body lotions. As the warm weather increases so will the farmers and their produce.
CheeseTiles Make Their Mark
CheeseTiles are stylish erasable ceramic accent labels for cheese or desert trays, great for dinner parties or any other gathering with food. Replacing cheap paper or plastic tags, CheeseTiles highlight the name or flavor of each cheese or dessert served and can be reused. The product comes in a variety of styles such as Fleur-di-Lis, Shell, Vine and more. CheeseTiles retail for $29.95 for a set of four, they can be viewed and purchased online at www.placetile.com, via phone at 678-467-4776 or at retailers throughout North America.
Editor’s Take:
Really nifty for those who do a lot of entertaining. Also a good idea for a bridal or baby shower place holder.
Really nifty for those who do a lot of entertaining. Also a good idea for a bridal or baby shower place holder.
Cattrall, Flay Host Beard Awards
NEW YORK (AP) — After reprising her role as the “Sex and the City” seductress for the big screen, Kim Cattrall plans to heat up the food scene this summer.
Cattrall will host this year’s James Beard Foundation Awards, a ceremony in New York to honor the nation’s top chefs, restaurants and food media with what often are referred to as the Oscars of the food world.
Cattrall will share hosting duties for the June 8 awards with celebrity chef Bobby Flay.
There also will be plenty of celebrities in the audience. The finalists for outstanding restaurateur include partners Joe Bastianich and Mario Batali, Tom Douglas and Jean-Georges Vongerichten.
The finalists for the television food show category include “The Best Recipes in the World with Mark Bittman,” “Gourmet’s Diary of a Foodie,” both on public television, and Bravo’s “Top Chef: Season 3.”
Freeze-Dried Chips?
A zero-fat potato chip that has no funky additives, is crispy and — here’s the real test — addictive?
It seems a stretch, but Batavia, N.Y.-based Brothers International Food Corporation has managed to pull it off thanks to the magic of freeze-drying.
The company’s new Brothers-All-Natural Potato Crisps look and feel just like a conventional potato chip, but have no fat and only about 40 calories per serving (compared with about 75 calories and 5 grams of fat in typical chips).
The chips are made by peeling, slicing and cooking the potatoes, then freeze-drying them. The latter half of the process removes the moisture from the potato, leaving it crispy, light and satisfying.
Be warned — the taste isn’t identical to a conventional chip. But it is great. Flavors include sea salt, black pepper and sea salt, onion and garlic, and Szechuan pepper and chives.
Packages of 16 single-serving bags of Brothers-All-Natural Potato Crisps are available for $14.99 at http://www.brothersallnatural.com.
It seems a stretch, but Batavia, N.Y.-based Brothers International Food Corporation has managed to pull it off thanks to the magic of freeze-drying.
The company’s new Brothers-All-Natural Potato Crisps look and feel just like a conventional potato chip, but have no fat and only about 40 calories per serving (compared with about 75 calories and 5 grams of fat in typical chips).
The chips are made by peeling, slicing and cooking the potatoes, then freeze-drying them. The latter half of the process removes the moisture from the potato, leaving it crispy, light and satisfying.
Be warned — the taste isn’t identical to a conventional chip. But it is great. Flavors include sea salt, black pepper and sea salt, onion and garlic, and Szechuan pepper and chives.
Packages of 16 single-serving bags of Brothers-All-Natural Potato Crisps are available for $14.99 at http://www.brothersallnatural.com.
Sandwich Contest $25,000 Prize
G.L. Mezzetta, Inc. is challenging sandwich aficionados across the country to submit their recipes for the best sandwich ever. The Grand Prize winner of the Mezzetta Make That Sandwich Contest will receive $25,000 and a culinary trip and tour to Napa Valley, home of Mezzetta. Three runners-up will get $1,000 each.
The possibilities for a winning sandwich are limited only by your imagination, and the requirement to use at least two of Mezzetta’s savory gourmet ingredients, such as Hot Cherry Peppers, Tamed Jalapeño Nacho Rings, or Peperoncini.
Contestants can enter Mezzetta Make That Sandwich Contest in any or all of four categories: cold sandwich, hot sandwich, vegetarian, and hero (submarine-style). The Grand Prize winner will be selected from the category finalists by a panel of culinary experts. Entries will be judged on appearance, taste, creativity and use of Mezzetta products. The contest begins May 26 (Memorial Day) and ends Sept. 1 (Labor Day).
A new Web site introducing the Mezzetta Gourmet Sandwich University, www.makethatsandwich.com, and features complete contest rules, a compendium of sandwich lore and information, and an electronic entry form.
The possibilities for a winning sandwich are limited only by your imagination, and the requirement to use at least two of Mezzetta’s savory gourmet ingredients, such as Hot Cherry Peppers, Tamed Jalapeño Nacho Rings, or Peperoncini.
Contestants can enter Mezzetta Make That Sandwich Contest in any or all of four categories: cold sandwich, hot sandwich, vegetarian, and hero (submarine-style). The Grand Prize winner will be selected from the category finalists by a panel of culinary experts. Entries will be judged on appearance, taste, creativity and use of Mezzetta products. The contest begins May 26 (Memorial Day) and ends Sept. 1 (Labor Day).
A new Web site introducing the Mezzetta Gourmet Sandwich University, www.makethatsandwich.com, and features complete contest rules, a compendium of sandwich lore and information, and an electronic entry form.
Taste Of Home Launches Magazine
The reader recipe-driven Taste of Home franchise is getting bigger — and healthier.
The tremendously popular cooking magazine and book company has launched a new bimonthly magazine dedicated to healthy versions of home cooked favorites.
The magazine sticks with the company’s well-tested formula — reader recipes tested and photographed by the editors. All recipes include nutrition data, diabetic exchanges, and icons to identify those that are low-fat, low-carb, low-sugar, etc.
Recipes in the premier Issue (April/May) include zucchini fritters, cheese straws and a ham and corn souffle. A special section on gluten-free baking offers recipes for carrot cake and chocolate chip muffins.
The tremendously popular cooking magazine and book company has launched a new bimonthly magazine dedicated to healthy versions of home cooked favorites.
The magazine sticks with the company’s well-tested formula — reader recipes tested and photographed by the editors. All recipes include nutrition data, diabetic exchanges, and icons to identify those that are low-fat, low-carb, low-sugar, etc.
Recipes in the premier Issue (April/May) include zucchini fritters, cheese straws and a ham and corn souffle. A special section on gluten-free baking offers recipes for carrot cake and chocolate chip muffins.
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