Mel's Kitchentag:blog.news-record.com,2008:/staff/melskitchen//222007-07-26T22:02:57ZMovable Type 3.34Not exactly goodbye ...tag:blog.news-record.com,2007:/staff/melskitchen//22.187942007-07-26T21:59:24Z2007-07-26T22:02:57Z... just moving on. I've had a lot of fun blogging about food and the kitchen with you guys, but it's time for something a little bit different. I'll be joining intrepid reporter Joe Killian over at Culture Shock, blogging...Melissa Umbargerhttp://www.news-record.com
Culture Shock, blogging about one of my other favorite subjects, pop culture. You'll still be able to read past posts and recipes here, never fear -- it won't completely disappear. I'll see you guys over there!]]>
Harry Potter recipestag:blog.news-record.com,2007:/staff/melskitchen//22.186152007-07-18T20:49:53Z2007-07-18T20:51:04ZThe News & Observer has some great Harry Potter recipes that I might have to give a whirl. How excited am I about Harry Potter coming out on Friday??? And no, I'm not spoiled by anything, so please don't change...Melissa Umbargerhttp://www.news-record.com
Harry Potter recipes that I might have to give a whirl. How excited am I about Harry Potter coming out on Friday??? And no, I'm not spoiled by anything, so please don't change that! :) ]]>
How could anyone swear off garlic?tag:blog.news-record.com,2007:/staff/melskitchen//22.185422007-07-16T04:46:25Z2007-07-16T04:51:22ZSicilian chef Filippo La Mantia has sworn off using garlic in his trendy restaurant in downtown Rome. "I will never use garlic!" declares the Sicilian chef as he demonstrates how to make a flavorful pasta dish -- octopus linguine with...Melissa Umbargerhttp://www.news-record.com
Filippo La Mantia has sworn off using garlic in his trendy restaurant in downtown Rome.
"I will never use garlic!" declares the Sicilian chef as he demonstrates how to make a flavorful pasta dish -- octopus linguine with orange juice and almond pesto -- without the ingredient he hates.
"Garlic is the king of the kitchen," says Antonello Colonna, another prominent Italian chef. "To eliminate it is like eliminating violins from an orchestra."
I don't get it. To me, even if it has common origins, it's one of my favorite flavorings. I use it in tons of dishes, Italian and otherwise, and I have yet to find something it doesn't go well with or improve. I seriously hope this campaign doesn't catch on.]]>
Molecular gastronomy at hometag:blog.news-record.com,2007:/staff/melskitchen//22.185412007-07-16T04:30:41Z2007-07-16T04:45:59ZI have yet to decide how I feel about molecular gastronomy, a strange sort of culinary trend involving chemicals and processes usually found in a science lab. It's certainly neat, but I'm not sold on the taste of it --...Melissa Umbargerhttp://www.news-record.com
neat, but I'm not sold on the taste of it -- how good can foam really taste? (Declaration: I have never actually tasted anything from this cuisine.)
Now it seems that it's invading the home kitchen. That seems downright silly. It's one thing in restaurants, but to now I'll have to create scientific experiments in my own kitchen in order to really wow the guests? Sorry, I'm just not joining the bandwagon on this one. ]]>
Want free doughnuts? Is your birthday on July 13?tag:blog.news-record.com,2007:/staff/melskitchen//22.184842007-07-11T19:58:10Z2007-07-11T20:00:33ZFrom a press release: "Visit your local Krispy Kreme shop on July 13 to make your birthday the sweetest day of the year ... . This offer is valid only on Friday, July 13, 2007 and at participating locations. Customers...Melissa Umbargerhttp://www.news-record.com
"Visit your local Krispy Kreme shop on July 13 to make your birthday the sweetest day of the year ... . This offer is valid only on Friday, July 13, 2007 and at participating locations. Customers must show valid identification to receive one free dozen Original Glazed doughnuts."
And if you need a recipe to go with that, check out this artery-clogging beauty I saw on Paula Deen: Krispy Kreme Bread Pudding with Butter Rum Sauce]]>
A Dissertation upon Roast Pigtag:blog.news-record.com,2007:/staff/melskitchen//22.183792007-07-05T18:29:14Z2007-07-05T18:30:27ZA delightful and mouth-watering essay about the origins of roast pig by Charles Lamb....Melissa Umbargerhttp://www.news-record.com
A delightful and mouth-watering essay about the origins of roast pig by Charles Lamb.]]>
No-bake Key Lime Pietag:blog.news-record.com,2007:/staff/melskitchen//22.181252007-06-17T23:26:23Z2007-06-17T23:36:30ZWhen my mom used to cater, she would make these divine little key lime mini-pies for hors d'oeuvres (which I can never spell!). I called her to ask her for the recipe, and she told me what she could remember,...Melissa Umbargerhttp://www.news-record.comNo-bake Key Lime Pie
1 can sweetened condensed milk
1 tub Cool Whip (I'm using the no-fat kind)
1/2 cup key lime juice
1 graham cracker crust or pre-baked miniature pastry shells (freezer section).
Pour condensed milk and lime juice into a bowl and mix on medium speed until smooth (about 3 or 4 minutes).
Fold in Cool Whip. Now, at this stage you can do one of two things. You can spoon it into a pie shell and put it in the fridge for at least an hour, then serve it.
Or you can leave it in the bowl and put it in the fridge for about an hour. When it has firmed up, spoon the mixture into a pastry bag with a wide-mouth tip decorating tip on the end. Pipe the mixture into the mini pastry shells. (Make sure you follow the instructions on the box to cook the shells beforehand and let them cool.) Store the shells in a container with a lid in the fridge. I wouldn't do this more than a day before you are serving them.
I'm making these tomorrow, so I'll post pictures in the next couple days on how it went.]]>
Eating in Wilmingtontag:blog.news-record.com,2007:/staff/melskitchen//22.175102007-05-09T23:48:24Z2007-06-01T03:27:04ZKim Stacks Mills brings us another travel installment; last time, she wrote about Charleston delights, while this time she talks to us about Wilmington. In her words: This year, my husband, Jeff, and I chose Wilmington for our annual anniversary...Melissa Umbargerhttp://www.news-record.com
The Gallery" in the historic district, just a block and a half from the River Walk. I requested a free guidebook from the Cape Fear Coast Visitor's Center and decided on The Gallery when I scanned the accommodations chart: The Carolinian: 61 units, The Wilmingtonian: 40; The Gallery: 1. I went to the Web site just to see if it was a mistake. But when I saw the place, I knew I wanted to stay there. We loved this place. The owners made it easy to feel at home there. They had bottled water in the fridge, a customized visitor's guide with their own restaurant reviews, a kitchen full of dishes, appliances and pots and pans, beach chairs and a cooler, toiletries in case you forgot something, DVDs and videogames, pretty much everything you could need. We parked the car and didn't move it again until it was time to go to the beach. We'll definitely stay there again.
But back to restaurants: Here are some of the places we liked best.]]>
Courthouse Café, 7 N. Third St., Wilmington.
Across the street from the visitor’s center. We decided on this place mostly because of the slogan on the front window – “Where justice is served with a pickle.” We grabbed a quick lunch before we grabbed handfuls of brochures. Nothing fancy here, just quality deli meats and fresh salads. The two guys working were also able to suggest several good “locals” restaurants and some fun vintage shops near the River Walk.
Dixie Grill, 116 Market St., Wilmington.
(Second picture down) Next door to the condo. Great breakfast with fun music, including reggae. Great people-watching, too. There was a guy at the counter who was dressed nicely for work, but he had one flip-flop in each back pocket. I know where he was headed after work! They put the pancake syrup in glass Coke bottles with a pour spout like the kind used for liquor bottles. Kitschy fun and no drips. The pancakes were light and fluffy and as big as the plate they came on. Jeff had a traditional eggs/bacon/grits meal, but they used the really good coarsely-ground grits. The hash browns weren't what I expected, but were spicy and good. Instead of the usual grated potatoes, they were cut into chunks and had a lip-warming spice rub on them. The prices were very reasonable.
Slice of Life, 122 Market St., Wilmington.
A pizza/bar two doors down from the condo. The sauce and toppings were good, but it was the crust that sold us. Jeff and I joked about just ordering a crust with a little parmesan cheese sprinkled on it.
Kilwin's, 16 Market St., Wilmington
Ice cream and candy shop. The smell of their waffle cones baking covers the whole block. You'll float in there like they do in the cartoons.
Elijah's, 2 Ann Street
I ordered the same dish this time that I ordered about 15 years ago - mahi mahi on linguine with a light parmesan cream sauce - so consistency and tradition are the name of the game for this place. Jeff had broiled shrimp and scallops in the same parmesan cream sauce. He said it was the best dish he had on the trip. They also had a simple appetizer that was really tasty. They sauteed shrimp then mixed them with a tiny bit of mayonnaise and seasonings, then put the shrimp on crusty bread, topped the whole thing with mozzarella cheese and baked it until it was bubbly. I plan to make this at home. They have a separate menu for the patio seating (which is right on the river), that includes more casual dishes, such as BBQ shrimp skewers and the Carolina Bucket, which is a lowcountry boil with clams, crab legs, mussels, shrimp, sausage and more.
Port City Java
There's one on Market Street in Greensboro, but it never occurred to me that Port City is Wilmington's nickname. I never saw a Starbuck's the whole trip. It was a nice change, and the coffee was darn good.
South Beach Grill, 100 S. Lumina Ave., Wrightsville Beach
Try the fried pickles. I don't even like pickles, but battered and deep-fried, they're not too bad. I had a shrimp and crab quesadilla and a salad and Jeff had the special that included clams, scallops, shrimp and more over saffron rice. It's a nice spot for viewing sunsets on the harbor. We were admiring the view when a crow swooped down and stole two packets off Sweet N Low from one of the patio tables. Tasty food AND entertainment!
Roy's Riverboat Landing, 2 Market St., Wilmington
(Picture, left) One of the two best meals I had on the trip. This place has balconies just big enough for a table and two chairs. It's very romantic. Dinner seemed a little pricey, but most everything is on their lunch menu, too, and the balconies are in the shade at that time of day. I had the special of the day - shrimp and pepperjack quiche. I'm not a quiche connoisseur, but it was the best I've ever had. It was really fluffy and none of the flavors overpowered the others.
The Oceanic, 703 S. Lumina Ave., Wrightsville Beach
On the ocean with its own pier. We started with crab dip. This was the first place I've ever had crab dip where the crab was the main flavor, not the cheese. It was great. They also had the best shrimp I've ever had. I'm not exaggerating. I got the Shrimp Lover's Platter that featured shrimp panned in butter, fried shrimp and crab-stuffed shrimp. The shrimp were prepared perfectly - tender, not at all chewy or tough. I was so engrossed in my shrimp, I don't even remember what Jeff had. The dessert menu sounded good, but we were too stuffed to attempt it. Walking out on the pier was a nice enough after-dinner treat.
Related posts:From Charleston: On shrimp and gritsFrom Charleston: Chocolate chip cookies, anyone?From Charleston: The culinary tourist in the LowcountryFrom Charleston: Where to eat]]>
Strawberry festivalstag:blog.news-record.com,2007:/staff/melskitchen//22.173502007-05-02T04:14:29Z2007-05-02T04:25:58ZHave a great strawberry recipe? Consider entering it in the 2007 Strawberry Dessert Contest. Short notice, but entries will be accepted Thursday, May 3, All entries must be made with strawberries grown in North Carolina. For more information, visit the...Melissa Umbargerhttp://www.news-record.com
North Carolina Strawberry Association's Web site and click on Media.
Strawberry cobbler recipe
Strawberry Peach Pie
For the next few weeks, there are a ton of strawberry festivals all over the state, including one right here at the Piedmont Triad Farmers Market on May 18. I will more than likely be there!
List of festivals]]>
www.ncstrawberry.com/:
May 3, 2007: Strawberry Day, State Farmers Market
11 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, contact Kevin Hardison at 919-733-7136 ext. 234 or Kevin.Hardison@ ncmail.net.
May 4-5, 2007: Vanceboro Strawberry Festival and Rescue Day
In Vanceboro, NC. Music, food, dancing, parade, and more. For more information visit strawberryfest@vancebororescuesquad.com, email strawberryfest@vancebororescuesquad.com, or call 252-244-2606.
May 5, 2007: Strawberry Jazz
At the farmers’ market in Rocky Mount, NC, will feature ice-cream, dipped strawberries, and more. For more information, contact the market manager at 252-904-3250 or jgwinters@coastalnet.com.
May 11, 2007: Strawberry Day, Charlotte Farmers Market
10 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, call 704-357-1269.
May 18, 2007: Strawberry Day, Piedmont Triad Farmers Market
10 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, call 336-605-9157.]]>
Set your VCRs: Rachel Ray on True Hollywood Storytag:blog.news-record.com,2007:/staff/melskitchen//22.173182007-05-01T03:36:47Z2007-05-01T03:46:08ZRachel Ray, the interminably perky cook who seems to be everywhere these days, will be appearing on E! True Hollywood Story on Saturday, May 5. Now, every other THS I've watched has been delightfully trashy, bringing up the sordid behind...Melissa Umbargerhttp://www.news-record.com
Rachel Ray, the interminably perky cook who seems to be everywhere these days, will be appearing on E! True Hollywood Story on Saturday, May 5. Now, every other THS I've watched has been delightfully trashy, bringing up the sordid behind the scenes details of shows such as Saved by the Bell and people like Anna Nicole Smith. What gossip will we get on Rachel Ray? Is she a Martha Stewart behind the scenes? Does she do takeout more often than not? Is she -- gasp -- grouchy when she wakes up?
Restaurant napkin origami guidetag:blog.news-record.com,2007:/staff/melskitchen//22.170172007-04-17T05:13:00Z2007-04-17T05:15:41ZEver wondered how restaurants know how to fold napkins into all those different shapes? I grew up learning how, with my mother being a caterer, and after many thousand napkins being folded, it's muscle memory now. For those of you...Melissa Umbargerhttp://www.news-record.com
this Web site has instructions for many of the most common folds.
]]>
Three scrumptious brownie recipestag:blog.news-record.com,2007:/staff/melskitchen//22.169612007-04-13T03:33:35Z2007-04-13T03:37:11ZThe NY Times has a wonderful story about the simple, perfect brownie. "What is a brownie? Certainly it’s one of the few truly American baking creations to enter the canon — like the blueberry muffin and the chocolate chip cookie....Melissa Umbargerhttp://www.news-record.com
simple, perfect brownie.
"What is a brownie? Certainly it’s one of the few truly American baking creations to enter the canon — like the blueberry muffin and the chocolate chip cookie. Beyond that, there is no clear point of origin. Most brownie legends begin with an absentminded housewife: stripped down to its essence, a brownie is just a chocolate cake without the baking powder."
Along with the scrumptious article, they provide three different brownie recipes:
Supernatural browniesFrench chocolate browniesNew Classic Brownies
I think I will have to make all three and have a taste test to see which is the best.]]>
Reese's Peanut Butter Cups vs. Eggs: Which is better?tag:blog.news-record.com,2007:/staff/melskitchen//22.168532007-04-08T22:13:44Z2007-04-08T22:40:47ZSaturday night on the copy desk, once again we discussed how much better the Reese's Peanut Butter Easter Eggs taste than the regular PB Cups. (Apparently we have nothing better to do than to discuss things like this over and...Melissa Umbargerhttp://www.news-record.com
]]>
After separating and weighing each one, here are the totals:
Cup
Chocolate: 11 grams (.39 ounces)
Peanut butter: 9 grams (.32 ounces)
Egg
Chocolate: 8 grams (.28 ounces)
Peanut butter: 9 grams (.32 ounces)
Without even doing a bit of math, it's quite clear: There is a higher peanut butter to chocolate ratio in the Eggs than in the Cups.
Conclusion
Taken with the very scientific survey of the copy desk, who prefer the Eggs over the Cups, it's safe to say that no one in a newsroom will ever turn down free candy, regardless of its peanut butter to chocolate ratio.
]]>
Free Star Wars papercraft Easter Egg boxestag:blog.news-record.com,2007:/staff/melskitchen//22.168482007-04-07T03:22:05Z2007-04-07T03:27:04ZHow cute are these Yoda and Chewbacca Papercraft Easter Egg Boxes, illustrated by Star Wars artist Katie Cook, that can hold decorated eggs or candy or even your paperclips on your office desk?...Melissa Umbargerhttp://www.news-record.com
Yoda and Chewbacca Papercraft Easter Egg Boxes, illustrated by Star Wars artist Katie Cook, that can hold decorated eggs or candy or even your paperclips on your office desk?
]]>
Dinner with the Kingtag:blog.news-record.com,2007:/staff/melskitchen//22.168472007-04-07T03:02:51Z2007-04-07T03:27:50ZI came across an interesting story involving Elvis Presley and late-night cravings. Reminds me of college, when we would go to any lengths to get our munchies after a late night at the paper. The recipe, however, couldn't be more...Melissa Umbargerhttp://www.news-record.com
Elvis Presley and late-night cravings. Reminds me of college, when we would go to any lengths to get our munchies after a late night at the paper.
The recipe, however, couldn't be more disgusting. I think this violates my "everything tastes better with bacon" rule.
From Hebdomeros:
Fool's Gold Loaf
INGREDIENTS
2 T margarine
1 loaf Italian white bread
1 lb / 450 g bacon slices
1 jar of smooth peanut butter
1 jar of grape jelly
METHOD
Preheat the oven to 350F/180C. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.
Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.
Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.
Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat.
Serves one if you're Elvis. Serves 8-10 if you're a regular person.
Slice of Life, 122 Market St., Wilmington.
A pizza/bar two doors down from the condo. The sauce and toppings were good, but it was the crust that sold us. Jeff and I joked about just ordering a crust with a little parmesan cheese sprinkled on it.
Kilwin's, 16 Market St., Wilmington
Ice cream and candy shop. The smell of their waffle cones baking covers the whole block. You'll float in there like they do in the cartoons.
Elijah's, 2 Ann Street
I ordered the same dish this time that I ordered about 15 years ago - mahi mahi on linguine with a light parmesan cream sauce - so consistency and tradition are the name of the game for this place. Jeff had broiled shrimp and scallops in the same parmesan cream sauce. He said it was the best dish he had on the trip. They also had a simple appetizer that was really tasty. They sauteed shrimp then mixed them with a tiny bit of mayonnaise and seasonings, then put the shrimp on crusty bread, topped the whole thing with mozzarella cheese and baked it until it was bubbly. I plan to make this at home. They have a separate menu for the patio seating (which is right on the river), that includes more casual dishes, such as BBQ shrimp skewers and the Carolina Bucket, which is a lowcountry boil with clams, crab legs, mussels, shrimp, sausage and more.
Port City Java
There's one on Market Street in Greensboro, but it never occurred to me that Port City is Wilmington's nickname. I never saw a Starbuck's the whole trip. It was a nice change, and the coffee was darn good.
South Beach Grill, 100 S. Lumina Ave., Wrightsville Beach
Try the fried pickles. I don't even like pickles, but battered and deep-fried, they're not too bad. I had a shrimp and crab quesadilla and a salad and Jeff had the special that included clams, scallops, shrimp and more over saffron rice. It's a nice spot for viewing sunsets on the harbor. We were admiring the view when a crow swooped down and stole two packets off Sweet N Low from one of the patio tables. Tasty food AND entertainment!
Roy's Riverboat Landing, 2 Market St., Wilmington
(Picture, left) One of the two best meals I had on the trip. This place has balconies just big enough for a table and two chairs. It's very romantic. Dinner seemed a little pricey, but most everything is on their lunch menu, too, and the balconies are in the shade at that time of day. I had the special of the day - shrimp and pepperjack quiche. I'm not a quiche connoisseur, but it was the best I've ever had. It was really fluffy and none of the flavors overpowered the others.
The Oceanic, 703 S. Lumina Ave., Wrightsville Beach
On the ocean with its own pier. We started with crab dip. This was the first place I've ever had crab dip where the crab was the main flavor, not the cheese. It was great. They also had the best shrimp I've ever had. I'm not exaggerating. I got the Shrimp Lover's Platter that featured shrimp panned in butter, fried shrimp and crab-stuffed shrimp. The shrimp were prepared perfectly - tender, not at all chewy or tough. I was so engrossed in my shrimp, I don't even remember what Jeff had. The dessert menu sounded good, but we were too stuffed to attempt it. Walking out on the pier was a nice enough after-dinner treat.
Related posts:
From Charleston: On shrimp and grits
From Charleston: Chocolate chip cookies, anyone?
From Charleston: The culinary tourist in the Lowcountry
From Charleston: Where to eat]]>
For the next few weeks, there are a ton of strawberry festivals all over the state, including one right here at the Piedmont Triad Farmers Market on May 18. I will more than likely be there!
List of festivals]]>
www.ncstrawberry.com/:
May 3, 2007: Strawberry Day, State Farmers Market
11 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, contact Kevin Hardison at 919-733-7136 ext. 234 or Kevin.Hardison@ ncmail.net.
May 4-5, 2007: Vanceboro Strawberry Festival and Rescue Day
In Vanceboro, NC. Music, food, dancing, parade, and more. For more information visit strawberryfest@vancebororescuesquad.com, email strawberryfest@vancebororescuesquad.com, or call 252-244-2606.
May 5, 2007: Strawberry Jazz
At the farmers’ market in Rocky Mount, NC, will feature ice-cream, dipped strawberries, and more. For more information, contact the market manager at 252-904-3250 or jgwinters@coastalnet.com.
May 11, 2007: Strawberry Day, Charlotte Farmers Market
10 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, call 704-357-1269.
May 18, 2007: Strawberry Day, Piedmont Triad Farmers Market
10 am to 1 pm. Free samples, handouts, Susie Strawberry, and more. For more information, call 336-605-9157.]]>
]]>
Without even doing a bit of math, it's quite clear: There is a higher peanut butter to chocolate ratio in the Eggs than in the Cups.
Conclusion
Taken with the very scientific survey of the copy desk, who prefer the Eggs over the Cups, it's safe to say that no one in a newsroom will ever turn down free candy, regardless of its peanut butter to chocolate ratio.
]]>
]]>