Culinary ConfessionsCulinary Confessions

Yonanas.com Give away

Kim — Fri, 18 May 2012 18:22:07 +0000

Click on the photo to purchase
The folks at Yonanas.com have been so nice to give away one machine to one lucky listener. Call in to win.

How to check temperature of meats without a thermometer

Kim — Wed, 16 May 2012 17:29:50 +0000

click on the photo for the video

I saw this link where Chef Frankie G shows you how to test the temperature of your meat without a thermometer and thought it would be helpful. I use this method and it works every time.

JJ’s Brownies

Kim — Tue, 15 May 2012 19:20:23 +0000

JJ’s Brownies.com 602-402-0060

We are lucky to have Judy & Chuck from JJ's Brownies.com 602-402-0060

: These are truffles in front of a photo of a brownie wedding cake.

The packaging is beautiful.

The brownie truffle.

Mother’s Day Brunch

Kim — Sun, 13 May 2012 17:24:14 +0000

I made a delicious breakfast from the things I bought at Singh Farm on Saturday. I wanted to share it because it was delicious.

The inspirations was these beautiful fresh eggs.

Second was this amazing olive bread from MJ's Bread. I had been reading about the food of Catalan in Spain.l They eat bread & tomato. (Pan y tomate.) They take a tomato and rub it on a toasted piece of bread, you rub garlic also, but I didn't then....

drizzle good olive oil on it (this is an olive oil I brought back from Italy). The juice of the tomato flavors the bread. This was a perfect vehicle for my sandwich.

I crisped up some prosciutto in a pan for a few minutes and used the melted fat to....

fry the eggs.

I did them over easy, because Don likes them that way! I added fresh arugula for some spice and fresh flavor. Good call!

I love the egg oozing all over, it was a great sandwich, you should try it.

Escape to Singh Farms- I now love Saturday Mornings

Kim — Sat, 12 May 2012 17:00:54 +0000

I have a dear friend who has been inviting me to go with her to Singh Farms , at the loop 101 and Thomas on the North West Corner on the East side of the highway, on a Saturday morning. This has gone on for a few years and I have not done it. This week I finally went and I had no idea what I was missing.

It is not only the produce that was a wow factor, all grown on the property.

It wasn't all of the tastings that wowed me! Hummus, rice & quinoa salad, cheesecake etc.

It was the beautiful acreage, the way it was so lovingly designed, peaceful, even though the place was jammed. Most important was meeting Ken Singh, the mastermind behind this place. He leases this land and has created a magical place that he share with the Native Americans that live in the community. They can partake in his bounty and he is teaching us all how to live off of the earth and replenish as we enjoy the fruits of the earth. He is an amazing man who's scientific mind and desire to not make life about things, but about enjoying this earth we live on was refreshing . I could listen to this man speak for hours. He is about nutrition and not depleting this earth. We need more enlightened people like Ken Singh.

You must come early. They open at 9:00 AM in order to get what you want because they sell out quickly.

They even sell a meal that you can enjoy there. Saturday they had a great omelet that I shared with my friend. It hit the spot. You could buy some fresh made lemonade and walk all around the acreage. It is charming.

I bought, swiss chard, tomatillos, arugula, herb salad greens, hummus, cheesecake in a jar, some amazing bread, made by MJ Breads and my favorite. They had they brownie cookies, that made me swoon. I will be back!!!

Thee Pitts “Again” Remote

Kim — Fri, 11 May 2012 16:43:13 +0000

We had a great time at Thee Pitts "Again". As always it draws a big crowd. We must have seen over 50 of our listeners who stopped by for a bite to eat. We all love this place.

Roger, the Arizona Kid and owner of Thee Pitts Again, took a few minutes to chat with us and we saw Cheryl, his wife, who came out to visit. They both work so hard.

This is Meghan,( not Meghan, daughter of Roger & Cheryl), but the Meghan who has been speaking with us on Thursdays when we call over to Thee Pitts Again. What a doll!

I think everyone had a great time. This is Manny & MaryAnne that came all the way from Gilbert. There were people from Apache Junction. We love all of our listeners that travel far & wide to hang with us. We feel honored. Of course it is the food, that makes the drive worthwhile, so THANKS....THEE PITTS AGAIN. You always hit the spot.

Chocolate Dipped Strawberries

Kim — Fri, 11 May 2012 06:40:00 +0000

I love these and are great to make for company and of course Mother’s Day. This video shows you how to make them. Just click on the photo. Here are some other ideas.

Great recipe -Doubles made with Garbanzo beans YUM!!

Kim — Fri, 11 May 2012 04:50:10 +0000

Allow me to introduce you to a Double made with garbanzo beans, a street food of Trinidad.

When I was in Houston, I ran across a small little road side restaurant called Asha’s Roti House in Baytown Texas. I ordered something called a Double, I had no idea what it had in it but I knew Roti is a wonder bread I had in Caribbean long ago. Doubles are a famous Trinidad and Tobago street food of garbanzo beans on roti, also known as bara, topped with hot sauce & chutney or tamarind. I ordered it and swooned in the car as I made my way to my dentist appointment. I had to have more. I came back a month later and forgot what I had ordered. I got the garbanzo beans & potatoes that were more expensive and not as good. So this last trip I ordered correctly and swooned again. I realized I need to make this for Don. So I did last weekend. Follow these directions and you can have a similar taste sensation. I have to say that the tamarind paste adds sour taste that is a must. Here is the recipe step by step as I made it:DOUBLES – Makes Approx 5 Sandwiches

INGREDIENTS:

For the Dough:(called Roti or Bara)

2 cups flour
 1/2 tsp salt
 1 teaspoon curry powder 
1 teaspoon saffron
1 teaspoon cumin
 1/2 tsp ground pepper 
1 teaspoon active dry yeast 
1/3 cup warm water 
1/4 tsp sugar
 Oil for frying

For the Filling: Called Channa

 2 Cups garbanzo beans from a can or soaked over night
 1 tablespoon curry powder 
3 cloves garlic minced
 1 onion, sliced 
1 tablespoon vegetable oi
l 2 tsp ground cumin
1 tsp Pepper sauce 
2 tsp salt
 1 tsp black pepper

Tamarind paste to spread when you assemble
Habanero Hot sauce to add at the end
1 cup vegetable Oil for frying the dough

THIS IS HOW I DID IT:

Soak your dried garbanzo beans over night in a big bowl with lots of water, they swell.

Begin by getting the Roti ( bread going)

Disolve the active yeast & sugar in the warm water and let it sit for a few minutes to watch if the yeast is bubbling & active.

Add the saffron to the yeast mixture then After 5 minutes add the dry ingredients together in a big bowl.

Add the yeast mixture and knead into a ball. Cover and let rise in a warm place until double in bulk about 1 and half hours

While the dough is rising make your
filling:

Rinse your chickpeas
In heavy skillet over moderately high heat, heat oil.
Add onion and sauté until translucent.
Add garlic and sauté 1 minute more.
Mix in curry powder -sauté 30 seconds
add 1/4 cup water.

Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin

Season with salt and pepper and bring to boil
Lower heat and simmer it uncovered until chickpeas are very tender this should take 20 minutes, mine took more.
THE ROTI, Bara or Bread:

When the dough has doubled punch it down with your fist and let it rest for 10 more minutes.

Heat up your vegetable oil and make 6 small balls that you flatten out to make 5 inch circles.
Drop them into the hot vegetable oil 4 at a time and in 40 seconds they are ready to turn over
Cook another minute on the second side until golden
Drain on a cooling rack or paper towel

ASSEMBLY:
Take 2 Tablespoons of the garbanzo filling
put on one piece of Roti

Add two tablespoons of the garbanzo been filling ( Channa) and then spread the some tamarind paste & drizzle some hot sauce

I love this hot sauce & the tamarind paste

This was my final dish. We loved it & I will definitely make it again.

Truffle hunting in Umbria

Kim — Mon, 07 May 2012 02:50:19 +0000

Click on this photo for the hunt.

The Ritz-Carlton Phoenix Hotel and Bistro 24

Kim — Thu, 03 May 2012 19:38:16 +0000

We were lucky enough to have Executive Chef Stephen Toevs in the studio! Toevs is the executive chef of Bistro 24 at the Ritz-Carlton Hotel in Phoenix at 2401 East Camelback Road in Phoenix! which features delicious American regional cuisine. The talented chef delighted us with his knowledgeable cooking tips and shared his extensive food experience and Portuguese influences. We also found out that Toevs has a radio background and even hosted his own show! His grandfather was also a famous radio show host on WPRO in Rhode Island.

We sampled some of Bistro 24′s signature dishes including the Traditional Cobb salad with Derby dressing, chicken tortilla soup, 24 Carrot Cheesecake, and tea cakes. Everything was amazing. I was surprised how much I loved the tea infused scones & cookies and the 24 carrot cheesecake ( carrot cake & cheesecake) was fantastic. Bistro 24 is open for breakfast, lunch, dinner, and happy hour. Also every Friday is “Friday Night Grill,” a wonderful buffet featuring a constantly changing menu. Check out the Bistro 24 website, call (602) 952-2424, or visit the restaurant at 2401 East Camelback Road in Phoenix!