Daily Loaf

Taylor went to China and all she brought back was this lousy podcast! We dissect her culinary travels, and discuss Brian’s review of Ocean Prime.

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Confused on which fruits and vegetables should you be buying organic? Yes, it can be expensive, but studies by the Environmental Working Group (EWG) show that there are some produce items that you should always be buying organic because of the amount of pesticides used on the non-organic kind and the porousness of their skins in retaining the pesticides.

Why should you care about the pesticides on your food? According to the EWG, “The growing consensus among scientists is that small doses of some pesticides and other chemicals can cause lasting damage to human health, especially during fetal development and early childhood. Scientists now know enough about the long-term consequences of ingesting these powerful chemicals to advise that we minimize our consumption of pesticides.” Read the rest of this entry »

Your Creative Loafing food contributors, GNATV and Katie Machol, joined forces to bring you this entertaining video tutorial on how to prepare “Fiesta Mac n’ Cheese” in a rice cooker. This easy recipe can be prepared in a jiffy just using a rice cooker. A little late for Cinco de Mayo, but a fun and tasty dish for any time of the year!

(Video and recipe after the jump)

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The Canadian manufactured performance enhancement diet supplement Hydroxycut, used for weight loss and body building, has been pulled from the market in a voluntary recall at the request of the US Food and Drug Administration.

This is technically not a drug and is advertised as a “Diet Supplement”. The distress to the liver caused by this supplement has caused 23 reports of liver problems including the death due to liver failure a 17 year old boy. In at least one case a person survived their trouble by receiving a liver transplant. Read the rest of this entry »

CL Wine Editor and Corkscrew columnist Taylor Eason is in the middle of a two week tour through China. Not surprisingly, her focus is on the food and drink between the sightseeing trips. Here’s her Twitter and Facebook comments about her first few days in the Middle Kingdom:

4:27 PM, Apr 20th: Breakfast in Beijing: scrambled eggs sauteed with woodear mushrooms in sesame oil, steamed bok choy and pork stuffed bao. And lots of tea.

2:49 AM, Apr 21st: Lunch: 8 dishes. Lotus root with mushrooms, pork dumplings, sauteed pea shoots, sauteed celery with a foreign white veggie.

More photos and briefs after the break: Read the rest of this entry »

Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that?  Read the rest of this entry »

In this week’s Nosh Pit food and drink podcast, Taylor and Brian invite Grayson, Chris and Alejandro of GNATV.com to stop by for some wine and conversation, then preview next week’s restaurant review (Pizzaiolo Bavaro, get it here first); discuss crafty ways to re-use wine bottles and corks; introduce a new food contributor (and her killer Key Lime Pie recipe); and talk about Taylor’s plan to Facebook and Tweet her way across China.

Next week on Nosh Pit: Zack and Jen Gross of Zurritos and Z Grille!

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This Saturday, April 18th, some of the C.O.O.K.S. Club at the Art Institute of Tampa will be hosting a BBQ cook-off and competition. Culinary students will be competing to see whose barbecued protein of choice will reign supreme, after being judged by some “professionals” and the public.

The event will be from 11 a.m.- 3p.m. at the Art Institute of Tampa (4401 N. Himes Ave., Tampa; on the northeast corner of Himes Ave. and MLK, just north of Raymond James stadium). The judging will be held in the dining lab on the second floor ($1 for each entry sampled) and there will be a smoker chock full of burgers and dogs for sale outside on the back patio. Judging will end by 1:30 so get there before it runs out.

The money earned from the competition will go to the Chef and Child Foundation. Come out to support these future chefs and culinarians and enjoy some barbecue, too!

For more information, contact Katie at: katie.machol@cln.com

Lemons always remind me of spring because of their sunny color and fresh flavor they add to food. I love to use lemon juice to add a bright citrusy flavor to dishes, and the zest shouldn’t be wasted either — it packs a punch of flavor in just a small amount. Mint is also another favorite flavor of mine and tangy lemon and cool mint taste great together.

Risotto is a creamy, traditional Italian rice dish that’s so versatile it’s great for any time of the year or occasion. So, thanks to my affection for lemon and mint during this season, I decided to marry the two in this dish.
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I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.

My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity. Read the rest of this entry »

Have you been to the grocery store and seen the prices on produce these days? No wonder people don’t want to buy fresh food that’s actually good for them, when they can save a buck by buying processed, pre-packaged food that is full of chemicals and fake ingredients. It’s also dejecting to think how far food travels before it reaches our tables — going from farm to processing and packing plants, then shipped off hundreds of miles away to grocery stores.
I am making a personal effort to buy more locally grown food. It saves me money and it keeps the local farmers in business. Last weekend, I ventured out to Plant City to check out some of the local farmers’ markets and found Parkesdale Farms Market. Parkesdale Farm has been in operation by the Parke family since 1956, growing an array of vegetables, fruits, and various plants and flowers over hundreds of acres. They are now the largest strawberry, citrus, and produce market in Florida. Read the rest of this entry »

Taylor and Brian Nosh under the influence of Roederer Estate Sparkling Wine this week, and talk about David Miller’s new Cities Restaurant, The Lodge, Tacos and Tuscany.

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Money seems to get tighter and tighter these days, so why spend 15 bucks on delivery pizza? One of my favorite pre-made products in the grocery store is Pillsbury’s refrigerated pizza dough. For around $2.50, you can pick up a tube of it and get creative by adding your favorite toppings. You can even find one-serving size cans of pizza sauce in the pasta aisle, so it saves you from having to buy a huge jar of sauce. Why not skip the marinara sauce altogether and do a white pizza or use up that barbecue sauce in your fridge place of it? The Mexican pizza I made (recipe below) cost about $9 to make (not including things I already had on hand, i.e.: olive oil, herbs, etc.) and could serve four people, so this is definitely a recession-friendly meal. Read the rest of this entry »

Forget tableside Caesar salad (so ’80s), it seems the hot new trend is tableside guacamole. Right in front of your eyes, your server will whip up a batch of fresh guacamole with your choice of mix-ins: onions, peppers, jalapenos, tropical fruit, cilantro, etc.

I’ve seen this trend at higher-end Mexican and Latin restaurants lately, like the renowned Boudro’s Texas Bistro in San Antonio, TX (read about my culinary adventure), and Cantina Laredo in Wesley Chapel, FL. But be prepared to shell out around 10 bucks for it, which seems to be the average. It’s all for the novelty and the show, I suppose. Read the rest of this entry »

Wednesday, Mar. 25: Whole Foods Market
Every Wednesday in March, stop by Whole Foods for the Wine Down Wednesday tasting. Free. 4-6 p.m., 1548 N Dale Mabry Rd, Tampa (813-874-9435)

Wednesday, Mar. 25: Whole Foods Market
Join Elaine Robert for a lecture on Gaia herbs. Free. 6:30-7:30 p.m., 1548 N Dale Mabry Rd, Tampa (813-874-9435)

Wednesday, Mar. 25: Belleair Grill and Wine Bar
At the Northern Italian Wine Dinner, enjoy a five-course meal and wines from the Piedmont and Lombardy regions of Italy. $69. 6:30 p.m., 1575 S Ft. Harrison, Clearwater (727-449-2988)

Wednesday, Mar. 25: Tampa Club Young Member Wine Dinner
Members of the club part of the under 40 crowd are invited to this wine dinner, at which Chardonnay and Pinot Noir will be paired with a filet mignon meal. $29. 6:30 p.m., 101 E Kennedy Blvd, Tampa (813-229-6028)

Many more upcoming events after the break:

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Breakfast is my favorite meal of the day, no matter the time. For this recipe, my inspiration was the wonderful produce available this time of year and my deep affection for egg-based breakfast/brunch foods. I hit up my local produce stand, then got in the kitchen and got my frittata on!

This frittata recipe is super simple, even easier then making an omelet and without all the flipping and fuss. I love the array of colorful vegetables that are now available at the produce stands and just about all of them would be great in this dish. I used almost every color in the rainbow in my frittata: a yellow tomato, red cubanelle pepper (comparable to a bell pepper, but a bit sweeter), verdent spinach and arugula, and red (actually, purple) onion. Read the rest of this entry »

You know how everyone claims that their mom makes the best meatloaf and no one else’s can compare to it? I would have agreed with that, until I found this recipe for bacon-wrapped meatloaf. The classic comfort dish that is meatloaf and delicious salty bacon combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Hungry yet? Read on.

This version of meatloaf was actually a collaboration and experiment by myself and my guinea pig/willing victim (a.k.a.: boyfriend) one Sunday afternoon. The idea was to make a better version of standard meatloaf, but how? What would elevate it from a simple comfort food to one sexy hunk of meat? And then the idea was born: Read the rest of this entry »

A new iPhone application called Locavore promises to be more in tune with the natural world than you are. Which, to be honest, shouldn’t be hard for most.

Locavore uses GPS to determine your location, then feeds you information about what’s currently in season in your area and what will be coming out of the ground in the near future. The developers expect people to utilize the app while perusing a local farmers’ market to help them make decisions about what they should buy.

If you never find yourself with that dilemma, Locavore will also direct you to the nearest farmers’ markets so you can then experience the problems their app solves. Convenient.

It’s backed by some decent information sources – some of Locavore’s partners include LocalHarvest.org and Natural Resources Defense Council – and the interface seems simple enough to be useful.

Let us know if there are any other food and drink apps you find useful.

Brian and Taylor bust out the mics for some old fashioned talkin’ and drinkin’. This week they dish Taco Tournament Readers’ Poll, Gina Gallo, Burger King Burger Bar, Sayroo Bakery, Culinary Sherpas, and the beef baby food/White Castle phenomena.

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Wednesday, Mar. 18: Whole Foods Market
Every Wednesday in March, stop by Whole Foods for the Wine Down Wednesday tasting. Free. 4-6 p.m., 1548 N Dale Mabry Rd, Tampa (813-874-9435)

Wednesday, Mar. 18: Whole Foods Market
Join the specialty cheese buyer at Whole Foods for a British Isles class and tasting, paired with some wines from the store. Free. 6:30-8 p.m., 1548 N Dale Mabry Rd, Tampa (813-874-9435)

Wednesday, Mar. 18: Culinary World Tour
Join in on this cooking discussion group at the Tarpon Springs Public Library, where the focus is on foods and cooking styles from various countries. This month’s country is Greenland. Free. 7 p.m., 138 E Lemon St, Tarpon Springs (727-943-4922)

Thursday, Mar. 19: Whole Foods Market
Join Dr. JE Williams for Health Happy Hour and learn about important supplements for your body and products from the store that emphasize vegetarian eating. Afterward, the Prime Time Sisters Program will be hosted. Free. 6-8 p.m.,1548 N Dale Mabry Rd, Tampa (813-874-9435)

More upcoming events after the break:

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It’s that time of the year again: St. Patty’s Day! I’ve been reminded of my fondness for Irish soda bread thanks to the bombardment of St. Patty’s themed emails from various foodie websites. I also have a deep love (and a hankering) for scones lately, too, so I was happily surprised when I stumbled upon this recipe for Irish soda bread scones — two in one! These scones are also great because I can bake a batch or two and give them away as treats on March 17th.

This recipe is very simple and virtually foolproof, especially for novice bakers. I love these scones because they’re more bread- than cake-like and not too sweet: the perfect blank canvas for butter and jam. They’d also be great with raisins or currants, spices (i.e.: cinnamon, ginger), chocolate chips, or even green food coloring! Start off your St. Patrick’s Day with one of these warm delights topped with your favorite spread or dunked in your morning coffee (they’ll help soak up the booze you’ll be probably consume later on, too). Read the rest of this entry »

Barbecue sauce is one of my favorite things on the entire planet. I don’t discriminate — sweet, tangy, thick, runny, you name it and I’m a fan. It’s the main reason I go out for barbecue in the first place. This versatile condiment is not only great for grilling, there are a plethora of uses for barbecue sauce (most of which I have tried) as a marinade, slathered on meatloaf, french fry dip, substitute for tomato sauce on pizza or spaghetti, pretty much in and on anything. Maybe not on cereal, though. I draw the line there. I have tried tons of different types and this following recipe is one of my top favorite barbecue sauces I’ve ever consumed.

Vinegar is the main ingredient in barbecue sauce and I’d never seen one that used balsamic in place of red or white, so this piqued my interest. I had seen this recipe for balsamic-based barbecue sauce on Giada DiLaurentiis’ show Everyday Italian on Food Network a few months ago and jumped at the chance to make it. I love this version because of its unique, slightly sweet, and rich flavor. I could even eat it on ice cream (maybe not on cereal though). Seriously tasty. Read the rest of this entry »

Every ethnic cuisine has their form of a one pot, rice-based dish that usually includes some form of meat and/or seafood with vegetables. One of my favorite versions of this is Spanish paella. Paella is traditionally made in a large pan called a “paellera” (go figure) with short- or medium-grain rice given its characteristic yellow color from saffron threads, as well as its distinct flavor. Paella varies from region to region in Spain, with the coastal areas including mostly seafood in theirs, such as mussels, clams and shrimp. Other versions feature Spanish dry chorizo and even snails. While traditional versions of paella are absolutely wonderful (definitely a must-try ethnic dish), I am hardly a traditionalist.

First of all, I didn’t feel like slaving over a hot stove to make my paella and I hadn’t used my fabulous rice cooker in ages, so I busted that bad boy out and got to work. I know I’ve already raved about all of the amazing things a rice cooker can do in a short amount of time, but I feel I must again and pay homage to my dear friend and kitchen appliance. Did I also mention it can cook rice perfectly? Read the rest of this entry »

Freshly made island green seasoning – heroin for meat

I’m tired of clarifying my little marinade secret so I decided to blog it! It may look like a pesto but it’s really a spicy, aromatic and herbaceous marinade– a universal marinade for meat and seafood on my little island. 

In our family, simply using salt and pepper to season meat results in loss of kitchen credo. In the islands, big flavor and heat have become our signature tastes and those start with a great marinade made from the various abundant herbs that grow like weeds. This green seasoning has many iterations in other cultures, my Puerto Rican friends call it a soffrito. You can use it to spice up your Sunday BBQ or your weekday stew, it’s very easy to make and stays in the freezer while awaiting your next meatfest. Read the rest of this entry »

While speaking at one of Hillsborough Community College’s hospitality program classes last week, I found out about this program called Meatless Monday. This is a national public health campaign and non-profit organization working in association with the John Hopkins Bloomberg School of Public Health dedicated to helping prevent the four leading causes of death in the U.S.- heart disease, stroke, diabetes, and cancer.

How are they trying to combat these diseases, you ask? By asking Americans to cut out meat (beef, poultry, and pork) and high-fat dairy just one day a week, thus limiting their weekly intake of saturated fat and preventing those diseases. Their goal is to reduce Americans’ consumption of saturated fat by 15% by next year, which could be done by cutting it out just one day a week. Read the rest of this entry »

When you decide to start the journey of eating nutritionally, locally-grown should be your quest. As I have stated before, the only way to insure you’re eating nutritionally dense food is to find food harvested within 3 days. Since most people don’t have the time or resources to do what I do everyday, your local farmers’ market is the best source for good stuff.

The number of farmers’ markets has soared in the last 10 years. Recent data states that there are over 4,500 around the country. This research also shows that over 30 million people visit farmers’ markets every year. Kinda mind blowing numbers if you think about it.

In Florida, we have over 100 farmers’ markets. I haven’t found any numbers for attendance, but I would estimate that it would be in the 500,000 range. Respectable.

But let’s not get bogged down in the numbers. The key is finding the food you desire. In the Tampa Bay area there are some great markets, but also some that miss the mark. Read the rest of this entry »

Having seen tons of pictures of delicious-looking pancakes last week on my food porn sites, it put me in the mood to make some. I am not a fan of plain ol’ regular pancakes, though, because I find them to be dry, dull, flavorless and only good as a vehicle for syrup.

While looking in my pantry for inspiration, I spotted my neglected (but not expired) box of yellow cornmeal. Ta-da! Thus, the cornmeal pancake idea was born and executed. They are a heartier, more substantial versions of a regular buttermilk pancakes, with a texture similar to buckwheat. They’re also pretty filling, so a few go a long way.

Read the rest of this entry »

All the beer, dropped trou, bistro burgers and food news you may have missed, in one easy list.

CL’s food and drink podcast, Nosh Pit: Episode 5
Brian reviews Datz Deli
Corkscrew covers Tempranillo
Upcoming food and wine events

Also: great cheap wine deal, Bistro Burger recipe, highlights from CL’s Wine Club event, Tournament of Tacos has a theme song, Fat Tire heads east, Dunedin Mardi Gras had no good beer, Bill Niman won’t eat Niman Ranch meat, Grilled Asian Skirt Steak Salad recipe, jazz up your popcorn, conversations with creme brulee, Roasted Garlic Hummus recipe, Paula Deen strips on video, local eggs are hard to find, Beer Review: Harviestoun Ola Dubh, strawberry recipes, Michelle Obama gives a kitchen tour, BBQ Cheesy Chicken recipe, and death to butter packets.

Hummus is my favorite go-to snack when I’ve got the mid-day munchies. This traditional Middle Eastern concoction is easy to make, versatile, and healthy. Basically, you’re whizzing up chickpeas (a.k.a.: garbanzo beans) with some olive oil and tahini (toasted sesame seed paste) in a food processor, then throwing in whatever your heart desires to flavor to the hummus.

Hummus is not only great for dipping raw veggies or crackers in for a quick snack, it can also be used as a condiment — I like to spread it on wraps, sandwiches, etc. Try this delicious version I made with roasted garlic that rivals any of the expensive ones you’ll find at the grocery store.
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Last weekend I was able to fulfill a long-standing dream of mine: visiting San Antonio, Texas. Why San Antonio, you ask? Well, there’s the historic Alamo, the touristy River Walk, and many other cultural and historic sights. But this city has also been the mecca of Tex-Mex food in my eyes (and also a stop on my “BBQ of the U.S.” tour) for longer than I can remember.

I had been planning this culinary pilgrimage for almost two months, as soon as I found out I was going (courtesy of wonderful boyfriend and free airline tickets), and did extensive research on just about every Tex-Mex/barbecue/Mexican restaurant in town. My main goal was to stay away from eating on the River Walk as much as possible, since it contained mostly overpriced tourist traps with bland interpretations of the authentic Tex-Mex food I sought. This weekend getaway made me feel like Giada on one of her “Weekend Getaways” (minus the camera in my face). Read the rest of this entry »

Broccoli here, aka John K. I am not going to start a rant with my first blog, but I can’t take CNN anymore (or FoxNews, for my righteous right wing friends out there). Frankly, they both constantly blather on about more jobs lost and how politicians can’t figure out where to stimulate the economy (anywhere, please).

So, my partner, Eggplant and I feel the crunch. We are in the hospitality industry and yup, it is tough right now. I will NOT give any of my money to a commercial fast food operation though.  It is inconceivable to me that in this downturn Mc (insert expletive here) Donalds is posting a profit. Read the rest of this entry »

Move over brownies and blondies- here comes their more fabulous and feisty cousin, the Redhead! It’s my personal take on a blondie/brownie — a little sweet, a bit nutty, with a spicy little kick at the end! If I were a baked good, I’d definitely be this one (and I’m a redhead too, coincidence?).

I complain about not really being much of a baker, but these one-bowl delights are so easy to prepare and definitely worth the (minimal) effort. I suggest serving them topped with ice cream or whipped cream and sprinkled with a mixture of cinnamon, sugar and cayenne, and some Red Hots candies.

Want to bake up something to ignite the flames of passion (or your tongue) this Valentines Day? Then these will be a sure fire hit, because everyone knows: redheads do to it best.
Recipe after the break: Read the rest of this entry »

Hello Locavores!

Almost 2 years ago, as I was reading more and more about eating habits, I was handed the Time article titled ‘Local vs. Organic‘ (March 7, 2007) by a fellow Florida Association of Community Farmers’ Markets Board member (Thanks TA!). This well-written article told of the debate between the two, with sometimes converging and sometimes differing goals. It explained the benefits of organics (nutritionally and environmentally), but mentioned its weakness (trucking the products around the world to meet the demand). Eating locally often means eating more nutritionally, as produce is the most nutritionally dense within three days of harvest, but the weakness is the use of synthetic fertilizers and chemicals that may be used.

So what’s a forager to do? Well, here are the guidelines I use — in order of importance — when shopping: Read the rest of this entry »

Is it so wrong that a website that displays pictures of “deliciously gross food,” just gives me ideas for my next meal?

Grab your Lipitor and check out This is why you’re fat.

This current frigid weather calls for some serious action: soup and sandwiches. There’s nothing like a warm bowl of comfort, with toasty sandwich alongside, to chase away the chills.

Here are some recipes to mix and match for a cozy winter meal: Read the rest of this entry »