The Daily Meal: Top 50 B&Bs

Check out my piece on The Daily Meal about the Top 50 B&Bs throughout the US. Has your favorite made the cut?

Across the country, bed-and-breakfasts can take many forms, but the one thing that really makes for an amazing experience is the food that is being served. At the center of a B&B is the idea of a heart- and belly-warming breakfast to start the day off right.

http://www.thedailymeal.com/top-50-us-bed-and-breakfasts-food

Cinco de Mayo Celebration

By Kathleen Oliveri

Hola friends! It is time for us to enjoy the 5^th of May, a festive day, in which Mexicans and Americans come together yearly to celebrate their victory over the French in the Battle of Puebla on May 5, 1862 during the American Civil War.  It was only the beginning of a battle for freedom for all Americans and Mexicans but it’s symbolic of the cause that so many still fight for today.

So in honor of all who fought and died on May 5, every year we drink, dance and of course feast with family and loved ones and maybe even a stray stranger, Arriba, Arriba! This year my menu is fresh and easy and oh so magnifico!

Cinco de Mayo Party Menu

Beverages: Playful Peach, Mango and Strawberry Sangria, Cerveca (Beer preferably GF) and Lemon and Limeade

Appetizers:  Gringo Guacamole, Salsa and Blue or White Corn Tortilla Chips

Entrée:  Make your own Chicken and Ground Beef Taco Bar

Dessert: Coconut, Caramel and Chocolate Cinco Sundaes

Ingredients in Playful Peach, Mango and Strawberry Sangria, Cerveca (Beer preferably GF) and Lemon and Limeade:

1 bottle of Pinot Grigio or Moscato white wine

1c of Peach Brandy or Schnapps or Liqueur

1c of fresh or frozen peaches

1 mango pit removed and cubed

1 16 0z can of peaches in syrup

1c of fresh or frozen strawberries sliced

1 16 0z bottle of lemon lime seltzer or sparkling water

Mint leaves for garnish

Ice cubes

Place in a blender the can of peaches including the syrup and liquefy.

Now in a large pitcher add at least one cup of ice, the peach puree, the peaches, the mangoes, the strawberries, the mint leaves, the wine, the brandy and the seltzer. Stir vigorously until well blended and chill for at least 30 minutes.  Serve in a tall glass filled with ice.

While we are quenching our thirst some Blue corn chips, Salsa and Guacamole would be the perfect accompaniment.  I have made my own guacamole since I visited Cancun and the chef at our resort gave a demonstration by the pool.  It is so easy and delicioso as well!

Gringo Guacamole

2 avocados de pitted and mashed

½ c red onions minced

1 c plum tomatoes diced

½ t minced garlic

¼ c fresh cilantro leaves finely chopped

1 lime cut in half and juiced

Salt and Pepper to taste

Cut avocadoes in half remove the pits and put into a large bowl and mash with a potato masher or fork.

Then add onions, tomatoes, garlic and cilantro.  Squeeze the lime that was halved all over the mixture and stir until well blended.  Now add salt and pepper to taste and mix again.  Refrigerate for up to 1  hour in an air tight container and serve in a festive bowl, Hole!

 The guests are beginning to get hungry but make them do a little work for their supper and set up the Beef and Chicken Taco Bar. Serve bowls that include the following items:  Shredded Chicken, Seasoned  

Ground Beef, Cooked Black Beans, Sharp Cheddar and Monterey Jack cheese, Light sour cream, Shredded lettuce sliced pitted black olives and warmed corn taco shells.  Just in case you need a Seasoned Beef recipe I wanted you to be prepared. Your guests will have at least one of each.

Mexican Seasoned Ground Beef

2 lbs ground beef

1 tbsp. of olive oil

8 oz can tomato puree

½ packet of taco seasoning

Salt and Pepper to taste

Place olive oil in pan, cook ground beef until brown breaking up the chunks until smooth.  Then pour off the fat.  Now add the Taco seasoning and tomato puree and continue to simmer for about 8-10 minutes until completely cooked.  Then add salt and pepper to taste.  Serve warm to use in tacos.

Finally, it’s time for dessert.  Something creamy, decadent, and luscious and kids love it too!

Coconut Chocolate Caramel Cinco Sundaes

1 qt. of coconut ice cream or gelato

1 bar of good dark chocolate (Ghirardelli)

1 jar of caramel sauce

1 tub of light cool whip

1 jar or Maraschino cherries

In some lovely glass individual serving bowls or cups. add one or two scoops of ice cream, a scoop of

Cool Whip, shaved dark chocolate, with poured warm caramel sauce over it and a cherry on top.

Remember, almost everyone will want seconds so be prepared.  Also take some time to check all your ingredients to make sure everyone at the party is having their safety and health addressed while they are dining at your table. Enjoy Cinco de Mayo and Viva la Fiesta!

Cinco de Mayo all week long!

For those of you who are still celebrating Cinco de Mayo, here’s a great flourless Mexican cake recipe to add to your cooking rolodex.

My friend Amber who made the recipe for our office swapped out thebittersweet bar the recipe recommends, and used a Ghiradelli 100% cacao dark chocolate baking bar, providing more antioxidants in the cake, instead.

http://www.theydrawandcook.com/recipes/secret-mexican-flourless-chocolate-cake-by-amy-ventura

Felidia launches Gluten-free spring menu

Famed Italian restaurant Felidia has launched a Spring menu filled with seasonal items and gluten-free dishes.

Chef Fortunato Nicotra sat down with Pasta’s Kitchen to discuss the new menu, the importance of catering to the gluten-free community and showcasing the seasonal ingredients in the restaurant is imperative for the Spring season.

The chef began catering to the gluten-free community after several people came in and asked for gluten-free dishes but the numbers began to increase significantly over time. “At first, we started out with a focus on the pastas- having gluten free varieties- but now we can create so many dishes that are completely gluten free, from breads, to braised meats, to desserts. I love to create new dishes-it’s exciting to see an idea come together, and taste, and look delicious,” he said.

In terms of seasonal ingredients, the chef has incorporated asparagus, peas, ramps, Fiddlehead ferns, nettles, rhubarb, among others, to his new dishes. “Everything is so colorful, bright, and fresh, and I try to offer both savory, and sweet dishes using these ingredients when possible,” he explained.

The newly-created spring dishes include Salt Baked Sweet Onion with Creamy Garlic Shrimp and Scallops with carrot puree and spring green pea. For those not gluten-free, the chef has also created a seasonal pea and pistachio cake.

“It is important to me that Felidia offers the same experience when dining, as it would for someone who is not gluten free. It’s a challenge, and one I enjoy. My goal is to ensure a delicious, and satisfying dining experience- whatever your diet restrictions might be,” said Nicotra.

Salt Baked Sweet Onion with Creamy Garlic Shrimp Recipe:

Serves 4

Rock Salt
4 sweet onions, medium sized, preferably Vidalia, or Walla Walla
1 pound frozen shrimp, peeled and deveined, U12 preferably, cut into bite size pieces
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 cloves garlic
½ cup milk
2 tablespoons lemon juice
¼ pound sea beans, blanched

Preheat the oven to 400 degrees.

Place the onions in a deep baking dish and cover them completely with the rock salt until you are not able to see them. Bake for 1 hour. Remove from oven and set aside to cool. Once cooled, cut off the top of the onion and with a teaspoon, and scoop out some of the cooked insides of the onion. Chop the scooped onion and reserve for later.

Heat oil in a nonstick skillet over medium heat. Season the shrimp with salt and pepper and saute for approximately 1 minute. Drain oil and set aside the cooked shrimp.

Boil the garlic cloves until soft and tender. Discard the water. Meanwhile, in a saucepan, warm the milk, add the softened garlic, lemon juice, salt and pepper and simmer over low-medium heat for 5 minutes.

Using an immersion blender, puree the milk, and garlic until smooth and creamy. Stir in the shrimp to the sauce, and let come together until the sauce is a bit dense.

Spoon some of the reserved and chopped onion into the onion shell, and top with enough of the shrimp and sauce mixture until it reaches the top of the onion. Top with the sliced onion top and garnish with the blanched sea beans. Serve warm.

To contact Felidia:

243 East 58th Street                 New York, NY 10022                 Tel: 212.758.1479

Jura Wine: The Book

For all wine lovers, please help my dear friend Wink Lorch in her quest to write a book about Jura wines of France. It will be a book that uncovers the mystery of Jura wines from France – the people, culture, terroir and wines, plus local food and travel tips.

http://www.kickstarter.com/projects/winklorch/jura-wine-the-book

 

The Daily Meal: 13 Most Romantic Food Vacations in America

Now that Spring is in the air, we’re all looking for a little romance, aren’t we? What could be better if we paired romance with food? In my latest piece for The Daily Meal, I list the 13 most romantic food vacations in America. Break out the bubbly, it’ll be a wild ride!

Romance and food go hand in hand. When it comes to love and celebrating your relationship with your significant other, there’s simply no better way to be romantic than to share a meal or a glass of wine with the object of your affection. While many trips can be luxurious, from their exquisite locations and unique amenities to their exotic sights and sounds, finding a new spot — and being able to add food and drink to that equation — can only heighten the experience.

http://www.thedailymeal.com/13-most-romantic-food-vacations-america

Easter Recipe: Bountiful Berries and Bunnies Fruit Salad

By Kathleen Oliveri

Ingredients:
1c canned mandarin oranges
1c canned pineapple
1c fresh blueberries washed
1c fresh strawberries washed and sliced
1c fresh blackberries washed
1c fresh green grapes washed
¼ c shredded coconut
1 c colored marshmallows eggs or bunnies if possible
1 tsp of lemon juice
Cool Whip light or non fat Greek vanilla yogurt for topping

Process:
Prep fruit by washing and cutting, then open canned fruit and reserve the juices in separate cups.
Now add all the fruit together into one bowl with the lemon juice and ¼ c each of the reserved pineapple and orange juice. Also add the coconut flakes and mix well. Refrigerate for at least one hour.
When ready to serve add the marshmallows and mix well. Place a large scoop of the fruit mixture into a festive glass or bowl and top with the Cool whip or yogurt and serve. Yummy!
Remember if you or a loved one have a fruit allergy substitute where necessary.
Easter is all about new beginnings so invite a new guest, wear a new outfit, try these new recipes, and I am sure there will be a new spring in your step! Happy Easter everyone!