An astute reader pointed out that we had two different amounts of salt and pepper in last month’s Speciality of the House recipe for the Guiness Chicken Stew from the Hibernian Pub. Thanks to Marilyn Flannigan for pointing out our error.
For the corrected recipe, go HERE.
In Wednesday's paper, I will have a story about the annual holiday cookie contest at Duke University's development office. I promised to share the winning recipes.
So far, I have the Best Overall Cookie Recipe: Mint Meringues (photo at left taken by staff photographer Takaaki Iwabu.) This is a holiday play of those classic airy meringue cookies. Enjoy! Congrats to winner Lisa Worster.
Mint Meringues
2 egg whites
1/2 cup sugar
1/2 teaspoon peppermint extract
6-8 drops green food coloring
6 ounces semisweet chocolate pieces
PREHEAT oven to 200 degrees.
BEAT egg whites until foaming with an electric mixer. Mixing at high speed, gradually add sugar about one tablespoon at a time. Beat well after each addition, until whites hold stiff glossy peaks.
ADD extract and food coloring. Beat until blended. Fold in chocolate pieces. Drop by rounded teaspoon onto well-buttered baking sheet. Bake for one hour until dry and set. Cool.
A few notes from Lisa:
UPDATE: The recipe for Almond Mice and Sugar Cookies are attached below. Baker Jane Heuser won most creative with this entry, while Kristin Hathorne won for best presentation.
We have a winner in Holiday Giveaway #3 for the Cooking Light recipe calendar.
It's:
It's mid-week in my five days of holiday giveaways but I may have to change things up a bit and extend the giving because a coworker just unloaded a bunch of his swag on my desk. Such a burden, giving things away....
For day three, I've got a 2013 Cooking Light Recipe Calendar.
It's a small calendar suitable for a desk with the calendar pages turning into recipe cards so that's kind of cool.
The box says the recipes inlcude "super fast entrees, make-ahead dishes and kid-friendly favorites." I can't tell you much more than that because the calendar is shrink-wrapped inside and I don't want to turn your prize into used merchandise.
Keep it for yourself or give it to the cook on your holiday gift list. It retails for $14.99.
By now, you should know the drill. Leave a comment or a question below this post and be sure the email on your newsobserver.com account is current because that's how I'll contact the winner.
The giveaway will close at noon on Friday, Dec. 14. I'll choose one reader to win using random.org.
Good luck, everyone.
My column today was about the shrimp and grits from Dajio Restaurant on Ocracoke Island and the chef shared the recipe. (See recipe links at the bottom of my column.)
I also referenced Chapel Hill cookbook author Sheri Castle's shrimp and grits recipe, which has been my go-to shrimp and grits recipe for many years. I've had several requests today for Sheri's recipe so HERE is the link.
Raleigh's Catering Works is a finalist for a recipe contest from US Foods.
Catering Works' founder and president Jill Santa Lucia developed a "Mini Baklava Cheesecake" (photo at left) for the recipe contest called "Next Top Product."
The three chefs whose dishes receive the highest number of votes will prepare their dishes at the US Foods Fall Food Lovers Forum in Chicago next month. The winning recipe will debut as a US Foods' Chef's Line product next year.
The winner will receive $20,000 in cash and prizes.
To win, Catering Works need the public's help. The public can vote once a day between now and Sept. 7. Currently, they were among the top vote getters with more than 6,000 votes. To vote and see all the finalists, go to facebook.com/usfoods.
If you got a chance to read my column today, you know it offers readers' advice on what every beginner cook should know. I promised to share a few recipes.
The one I really want to share with you is my go-to roast chicken recipe: Ina Garten's Lemon Chicken with Croutons. This is from her "Barefoot Contessa in Paris" cookbook. While indulgent, the croutons make this dish so don't skip them.
Go HERE to see that recipe.
Here's Emeril's simple balsamic vinaigrette recipe.
And here is a recipe I found on a blog for a cheater omelet.
And I'll like use Mark Bittman's money-saving marinara sauce HERE.
I have a story about The Bomb Squad cook team that tried to take first place at Ray Price Harley-Davidson's annual wings cook-off four years in a row. Go HERE to read about them.
(First-time competitors Pilar Smith and Robert Free of Sanford pictured above; photo by staff photographer Chuck Liddy.)
And be sure to check out our photo gallery from the competition.
Chef April Bloomfield of the famed Spotted Pig has a new cookbook. Check out an interview with her from The Chicago Tribune.
Suzanne Havala Hobbs' On the Table column is about eating healthy fats in avocados.
For more avocado inspiration, Linda Gassenheimer's Quick Fix column shares recipes for fish tacos with avocado salad.
Diane Rossen Worthington's Seriously Simple column shares a recipe for grilled corn.
We share a story from TheKitchn.com with a recipe for a strawberry milkshake.
We share a Minneapolis Star-Tribune story with a recipe for flatbreads.
This is a story to save: what foods to pitch after the power goes out.
We share a Chicago Tribune story with a recipe for tropical mango-chicken salad.
Finally, here's an Atlanta Journal-Constitution story about how eating fruits and vegetables help keep you hydrated despite the hot weather.
Kathleen Purvis shares 10 rules for making your best July 4th burger with recipes for Pimento Cheese Burgers, Juicy Lucys, Bacon-Pork Burgers and Vegetarian Burgers. (Remember: Recipes show up on the right-hand side or their links to printable versions below the story.)
My column this week is about baking on the grill: a trick we learned while we were without a stove a month or so ago. I share a recipe for peanut butter bars.
Suzanne Havala Hobbs' On the Table column is about making a healthier tomato sandwich.
Linda Gassenheimer's Quick Fix column shares a recipe for an open-face steak sandwich.
Diane Rossen Worthington's Seriously Simple column shares a recipe for slow-roasted salmon with miso vinaigrette.
We share a Detroit Free Press story with a recipe for grilled steak with olives and feta.
We share a Chicago Tribune story on how to make a better potato salad.
We share a wire story offering three recipes for canned tuna, an underappreciated workhorse in the kitchen. Go HERE to read it and check out the recipes for curry tuna noodle casserole, stuffed rigatoni and crispy tuna sliders.
My neighbor, Claire Leland, is an excellent baker. She hasn't let her diagnosis of Celiac disease hold her back from baking and enjoying those desserts. Those with Celiac disease cannot consume gluten and therefore can't eat bread, pasta and most baked goods.
I recently enjoyed a slice of Claire's gluten-free strawberry cream pie and asked her to share the recipe. She adapted it from a Southern Living recipe and used a pie crust recipe from "More From the Gluten-Free Gourmet," by Bette Hagman.
One of my good friends is allergic to gluten and I always struggle with what to serve him, especially since my joy in the kitchen comes from baking. Now I have a go-to recipe, although I'll have to borrow a teaspoon of xantham gum from Claire to do it. Otherwise, most ingredients can be found at Whole Foods stores and local cooperative grocery stores.
Click READ MORE to see the recipe.
