Nibbles of Tidbits, a Food Blog

Who doesn’t love Lea & Perrins Worcestershire Sauce?  I haven’t met anyone.  And after countless years of Steak marination and mixing it into Sauces, for the life of me I still can’t pronounce it, and need to assess its spelling over and over — We all know what I’m talking about, right!?  Regardless, the mysterious concoction of flavors is the best!  And right now Lea & Perrins is asking YOU to Shine at Dinnertime with a Video Recipe Challenge.  You could WIN $10,000 and more.  Just create and submit a home video (under 4 minutes long) showing how easy it is to make a flavorful dish using Lea & Perrins Worcestershire Sauce.  Submit a video today through November 14th.  Unwrap the possibilities, get filming (and editing), then upload your video here.  Voting begins in December.  More will be reported here when it’s happening.  GOOD LUCK!  Hhhmmm, perhaps I should start thinking about this one too.  I invented The Kiwi Game* in my first video and too shy to link my second — Will the third be a charm?  We’ll see.

* Thanks to Zespri and The Kiwi Game, I’m a lucky Semi-finalist in their fabulous contest you can enter here.  Not sure if I can actually call The Kiwi Game an invention. 😉

I’d never been much of a Donut person, until I had a warm one when Krispy Cream passed through a few California towns.  I fell in love while driving to the office with a dozen warm Original Glazed Donuts in my car.  I couldn’t wait, had to have one (eating while driving), then two, and dare I say three?  I did, until I tossed half out the window for the birds — It became one half Donut way too many, but LOVE ’em when they’re “HOT Now.”

Inspired by warm Donuts, the Sugar Donut Muffin photos by Cinnamon Spice & Everything Nice, and the ease of baking versus frying compelled me to make them immediately.

These photos aren’t doing the Sugar Donut Muffins justice, but we truly enjoyed them right out of the oven, rolled in lots and lots of Sugar.  They seemed a little cakey and dry the next day, although still a recipe worth keeping.  It’s linked above.

The “Sugar” Donut Muffins were rolled in 3 choices of Sugar, granulated Sugar, Cinnamon & Sugar and Powdered Sugar.  The Cinnamon & Sugar was the favorite. 🙂

Muffins packed TO GO!

Learn where to GIVE in Orange County and throughout California during National Food Bank Week and all year long.  Give today for you may need to receive tomorrow.

Tomorrow begins National Food Bank Week (10/09/10 – 10/15/10) — As Orange County Food Examiner, I’ll be posting about what can be done locally to contribute.  Do you have food or time to donate right now?  If local and unsure how to help, the Orange County Food Bank is a good place to start — And Second Harvest Food Bank is another.  More links and information will be reported on Examiner.com.

The challenge continues in Morocco, where I’ve mentally traveled the past few days.  As a lucky contender still kicking my way through Project Food Blog, I’m now asked to “tackle a classic dish from another culture” that’s “outside [my] comfort zone” — I can’t wait!  I’m excited to advance to Challenge #2.  Thank you judges, voters, God, family and friends.

During international cookbook immersion, a spark ignited for Kefta with Eggs and Tomato.  I had sought to find a dish we really wanted to eat, one that had unique ingredients, yet not a ridiculous amount, and one that didn’t take too long to make, and it had to be colorful — I initially thought about Rogan Josh, but it didn’t pass the color test.  Another time for that.  Selecting an “ethnic classic” I wasn’t familiar with led me on a journey, as the prompt likely intended.  Before understanding my chosen dish, I thought I’d be dining in the Middle East, then came to realize that I’d actually be in North Africa, most specifically Morocco having the pictured Kefta with Eggs and Tomato for supper with Moroccan friends.  It’s also a classic brunch dish and it’s served as a snack at bus and train stations in between both destinations.

Kefta with Eggs and Tomato (with Ras El Hanout) is pin-pointedly Moroccan and satisfies all self-imposed and set standards of this challenge.  What’s Ras El Hanout?  Last week I had no clue and I’m still not sure how to pronounce it, but now know what it is.  After calling all over town to purchase it off the shelf, I learned one jar was available 40 miles away.  At that moment I realized that it wasn’t necessary to drive there, since [it] is a somewhat subjective spice — Meaning Ras El Hanout is not one spice.  It’s sold in countless spice variations. 

In Arabic, Ras El Hanout means “top of the shop” and refers to the best spices a seller has to offer.  It usually contains no less than a dozen spices and sometimes up to a hundred.  It’s also believed to be an aphrodisiac.  Does it mean that each Ras El Hanout combination magically morphs into an aphrodisiac?  I’m not sure about that, but it’s fun to wonder about.  Since I had all ingredients on hand, I made my own Ras El Hanout to find out.  I found several recipes on the web and chose one that sounded best to me.  I halved the recipe and added two ingredients that were common in similar recipes.  Nibbles of Tidbits’ Ras El Hanout Recipe is posted here:

1 Teaspoon of Cumin
1 Teaspoon of Ginger
1 Teaspoon of Turmeric
1 Teaspoon of Kosher Salt
1 Teaspoon of Black Pepper
1/2 Teaspoon of Allspice
1/2 Teaspoon of Coriander
1/2 Teaspoon of Red Pepper
1/2 Teaspoon of Saffron Threads
1/2 Teaspoon of Cardamom
1/4 Teaspoon of Cloves
1/8 Teaspoon of Nutmeg
1 1/2 Teaspoons of Cinnamon

Toast and grind spices if whole, then combine all and keep in an airtight container.  I reused a saved spice jar and slapped a new label over it. 

Kefta is basically ground meat, most commonly Lamb and/or Beef that’s mixed with a variety of herbs and spices — It’s then formed into balls, sticks or loaves, and grilled, fried or baked, etc.  The recipe made here is based on one from The African and Middle Eastern Cookbook (pg. 103).  I stayed true to authenticity, yet made it a little tastier by caramelizing the Onions before adding them to the Meatball mixture, and easier by baking them instead of frying ’em.  In addition, I added Garlic, as seen in many Moroccan Kefta recipes, and I used fresh Tomatoes instead of canned.  Nibbles of Tidbits’ Kefta with Eggs and Tomato Recipe is posted here:

1 lb. of Ground Lamb
1 small chopped Sweet Onion
1 Cup of Bread Crumbs
4 – 5 Eggs
1 large minced Garlic Clove
6 large fresh chopped Tomatoes
2 + 1 Teaspoon(s) of Ras El Hanout
1/4 Cup of chopped fresh Cilantro
1/2 Cup of Water* (1/4 + 1/4)
Flat Leaf Parsley (chopped), a little for Sauce and garnish
Salt and freshly ground Pepper
Olive Oil for baking sheet and Onion sauté

Sauté Onion until caramelized.  Add Garlic, cook two minutes longer and set aside.  Combine the Lamb, Bread Crumbs, 1 Egg, Ras El Hanout (2 tsps.), Onions and Garlic, Cilantro and S & P.  Mix together well, then add Water, 1/4 cup at a time until incorporated.  Form into medium sized Meatballs and bake in a preheated 400° oven for 25 – 30 minutes.  

* Adding Water or Milk to a Meatball recipe lightens them up, whereas they cut like butta.  There’s no reason for a Meatball to be tough, unless you’re a biker named One Tough Meatball.

To make the Sauce, combine the Tomatoes, Sugar, reserved Ras El Hanout (1 tsp.) and a handful of Flat Leaf Parsley.  Simmer until reduced, then add the baked Meatballs to the Sauce.  Form 3 – 4 wells for the Eggs.  Crack ’em directly into the skillet, cover and cook until Eggs are set.  Serve straight from the skillet with Crusty Bread.

For continued authenticity, we served the Kefta with Sweet Mint Green Tea, Orange Juice and Olives, popular beverages and a snack in Morocco.  I properly mixed the Tea too.

Kefta with Eggs and Tomato turned out to be a flavorful, hearty and beautiful dish.  For this challenge, I read 15 – 20 recipes to create an adaptation that kept the dish authentic, yet made it easier to prepare and better to eat.  I can’t help it — It’s all I know. 🙂

Could this post be worthy of (1) of your (200) votes?  I hope so!  I’m exhausted, yet still wanting to line up standby guests for the Discovery Dinner Party, in the event there’s reason to celebrate.  My brain is on the last flight back from Morocco.

You may VOTE FOR ME here.

Regarding politics I usually preach the importance of voting.  You can’t complain if you don’t vote, I say.  In this instance, I cannot compel voting solely for the benefit of me.  I don’t like to bug.  However, if you’d like to take a minute to log on to Foodbuzz, you can vote for me here in the Project Food Blog Competition.  It can be a win-win.  If looking for recipes, enticing food photos and content, there will be voter satisfaction and potential advancement for me.  Challenge #1 voting commences at 6AM on 09/20/10 and remains open until 6PM on 09/23/10.  400 Winners (of 1,890) will be announced at 12PM on 09/24/10 — All will advance to Challenge #2, where the competition will be cut in half.  Wish us luck and vote if you like. 🙂

Ready, Set, Blog!  It’s time for the first of (10) Challenges developed by Foodbuzz for Project Food Blog, a friendly contest amongst hundreds of talented Featured Publishers to determine the Next Project Food Blog Star.  What an honor that would be!  Oh, $10,000 is the PRIZE too.  Hello.  In Challenge #1 contestants will be put in a colander to see if they make it through to become (1) of (400) selected from (1,850+).  Each challenge eliminates more, until I’m left.  Here the judges want to know WHY I have what it takes to be “the one” and WHAT makes Nibbles of Tidbits unique and sets it apart from other food blog brands.  Good questions.  I hope to answer them clearly here in words and photos.

More about me and WHY I have what it takes to be the Next Food Blog Star*.

Although pictured in my Contestant Profile with my Rocky Mountain Orange Cream Pie at the Fair, I’d opt for Foie Gras in a minute.  And after reserving a slice of the Pie for later, I’d want to smash it in a friend’s face for a laugh, fully deserving retaliation.  If you dish it out, you’ve got to eat it.  Overall, I’m sweet, savory and spicy, and rarely make the same dish twice.  I’ve cooked my way through various classics — Lobster Thermidor, Beef Wellington, Coq au Vin and countless others.  And I’ve explored foods from a number of cultures — Thai, Indian, Greek, etc.  I love to experiment and keen on purchasing ingredients I’ve never tasted and/or used before.  It’s almost as fun as Christmas to determine what to make with them.  Experimentation is how I discovered Parsnips (White Carrots) so long ago and I still can’t believe most I ask haven’t tried them.  I want to taste almost everything.  Too many Americans are missing out by not sampling different things.

More reasons WHY… I’ve been lucky enough to win several ribbons in the Orange County Fair’s Culinary Arts Competitions.  I also won a contest sponsored by Milk, whereas my recipe (Fennel-Cannellini Soup) and photo appeared in Gourmet and Bon Appétit Magazines sporting a Milk Moustache.  I won the Grand Prize in the Soup category.  And another recipe creation (Angel Cake Soufflé) was endorsed by Better Homes and Gardens Test Kitchen.  Family and friends call me with their food related questions and I love answering them.

Equal to my passion for cooking, I’d opt to eat out day and night until tiring of it.  I haven’t yet tired, but my wallet does.  The restaurant options are limitless.  Dining out is instant gratification, as it provides diverse food quickly, without having to do the dishes.  One of the finest meals out caused me to melt down my chair in excitement with every bite — I was under the table by the end of the meal.  Maybe it was the Wine.

Utilizing all I’ve learned with a fine palate, I like to uncover (by taste) what’s in a memorable restaurant dish to possibly re-create it at home.  I’ve been successful with a few favorites — One example is linked and others can be found in the ‘Copycat Recipes‘ category.  And finally with respect to WHY I have what it takes, I write as the Orange County Food Examiner on Examiner.com and for others as needed by way of I Need Text Co.  I tell people that starting my blog is one of the best things I’ve done, since I walk and talk FOOD all day long anyway.  It’s truly meant to be that I’m here right now.  Cheers.

* I’m not sure about the “Star” part of the title — I’m most interested in the “Project Food Blog” part, because I love FOOD (the true Star), eating, photography, blogging**, cooking, writing and a good old-fashioned competition.

** Are there better words than blog, blogger and blogging?  The terms are just so… not cool sounding.  I guess it’s too late now.

WHAT makes my blog (Nibbles of Tidbits) unique?  And what sets it apart from other food blog brands?

Nibbles of Tidbits is about the GOOD, the BAD & the FUNNY regarding FOOD — From Yikes to Ooo La La, as the heading states.  Having cooked like a maniac for twenty plus years, I’ve learned that some dishes turn out great and others turn out like crap.  And some published recipes and flavor combinations work and others are just plain wrong.  I report about it all.  Since I’ve fine-tuned my cooking skills over time, most meals turn out GOOD, and I’ve come to realize that the BAD can also be FUNNY.  Photos posted for this first challenge represent the good, bad and funny (GBF) regarding food and drinks.

Nibbles of Tidbits is FOOD without limitations — Thank God since I want to experience all aspects of it, especially that from the earth, food events, restaurants, product testing and comparison, easy recipe creation, unique ingredients, copycat recipe development, cooking shortcuts, special finds and all things interesting.  I sometimes find pleasure in fast food and frozen meals, but feel most excellent at a gourmet (non-stuffy) dining establishment with a glass of Wine in hand.  All is reported about with helpful and entertaining insight.

I’m a snob for freshness, quality and value and want to get what I pay for.  Don’t gouge me with inferiority and all should be good — I prefer not to write bad things, but truth is king.  With a few exceptions, I’ve posted daily for almost 2 1/2 years and challenges include… Taking photos before digging in, measuring ingredients before adding them to creations, and presentation (mine looks too elementary school sometimes).  Nibbles of Tidbits is unique for the reasons mentioned herein and we’re (I’m) excited to encounter more, eat well and laugh along the way.

See my Project Food Blog Contestant Profile linked below — MAKE ME YOUR BABY.  I’ll make you proud! 🙂

I’m pondering why I want to try this?  It looks kinda cool.  No disrespect to Eggs or Chickens or God, although what’s worse than eating ’em?  I do that.  Hhhhmmm, too deep right now and a downer topic for a food blog — Instead, check out more unique, interesting and funny food photos and videos at My Food Looks Funny.  They’ve collected some good stuff.

When cooked, there’s a hidden Spinach surprise beneath each Egg.  This recipe was inspired by one prepared by Chef Jamie Gwen and my love of Eggs Florentine as an alternate to Eggs Benedict, another breakfast favorite — I combined aspects of each, along with Nature’s Pride 100% Wheat Bread to create the best marriage of all.  I’m calling this one Florentine Surprise Eggs & Toast.  They’re easy to make and produce a remarkable presentation of flavor.

This recipe was fashioned for potential Bread Ambassadorship to be bestowed by Nature’s Pride, an official Sponsor of the Foodbuzz Blogger Festival in San Francisco this November.  It would be a tremendous honor to be one of the chosen six — I’ll stress later about demoing it at the Pavilion, if selected.  Can I get a volunteer to dice the Onions and crack the Eggs? 🙂

As shown in photos (l – r) downward, I used Nature’s Pride 100% Whole Wheat Bread, and to be honest I’m not a big Wheat Bread gal, but do enjoy the double-wrapped freshness, texture and taste of Nature’s Pride Breads in general.  In my experience, the one’s I’ve tried have been exceptional — I’m happy to report.  This recipe was developed with it as the base.

The Florentine Surprise Eggs & Toast does rest on the “Toast” — First cut the Bread slices into rounds with a well-sized Cookie or Biscuit cutter, then toast them (light – medium) in the oven or toaster oven.  Both work well if you don’t burn ’em.  No neglect can happen.

Florentine Surprise Eggs & Toast
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Wheat Bread  * Baby Spinach  * Eggs  * Sweet Onion 
*Deli Ham Slices  * Lemon Zest  * Green Onions  * Olive Oil  * Cooking Spray

Dice and caramelize Onions until golden brown, then stuff the same large pot with washed fresh Spinach.  Cook down the Spinach* and all liquid, stir in the Lemon Zest** and set mixture aside to drain.  Spray Cupcake/Muffin pans with preferred Cooking Spray and place one Toast round in each cup, then arrange the Ham*** slices formed into a cup over each Toast.  Add a portion of the drained Spinach mixture on top of the the Ham, crack an Egg over each, season with Salt and freshly ground Pepper, and then bake all in a preheated oven at 375° for 15 minutes.  Remove and transfer to a serving platter and/or awaiting plates and garnish with Green Onions.

* The amount of Spinach to use is sometimes hard to estimate.  For six Florentine Surprise Eggs & Toast I used about 6 – 7 cups of fresh Spinach.  Add approximately (2) tablespoons of the cooked Florentine mixture to each cup being sure to leave enough room for the Egg.  As a test, I also prepared one Florentine combo (pictured above) with uncooked cut Spinach and Lemon Zest and it didn’t turn out nearly as flavorful, thus it’s not recommended.  I’m always looking for a good tasting shortcut.

** Stir in 1/2 teaspoon of Lemon Zest after cooking the Spinach mixture.  Its addition is meant to bring in the essence of a Hollandaise Sauce, which is usually included with Eggs Florentine and Benedict.

*** Ask your Deli Guy/Gal to slice their finest Ham into medium thick slices (not too thick).  The pictured Ham slices were a bit too thin.  It’s best to use thicker slices, so the Egg doesn’t leak through.  If it does leak a little, it’s not the end of the world.  And believe it or not, the Toast base does adhere to the Ham top for easy removal from the pan.

Note:  I must state the following… As part of the Foodbuzz Tastemaker Program, I’ll receive a coupon good for a package of Bread.  That’s it.  The pictured loaf was on my dime, as I wanted to get started on this fun concoction.  I’ve learned that Wheat Bread is good to eat too.  Thanks for the consideration Foodbuzz and Nature’s Pride.  Enjoy the recipe!

Have you tried Tonnino’s Tuna?  I just did and now I’m hooked.  But for the challenge Tonnino’s is currently hosting, I would’ve never tried their Tuna — Mostly because I’ve never been fond of canned Tuna, Tuna Salad, Tuna Casseroles and alike, nor a fan of unfamiliar jarred products.  After learning about Tonnino’s exceptional quality and the care that goes into their Tuna (and the $5,000 prize), I became interested.  And since they’re in search of video recipes and we’re wanting to experiment, all came together in one great recipe — Calypso Tuna Cakes.  I made our recipe/video entry with the pictured Tuna and the taste was delicious. 

Because the recipe is currently involved in a competition, we’ll post it here later or soon link to it elsewhere.  The instructional video is posted on Tonnino’s site — View at your own risk.  I look goofy, but the Calypso Tuna Cakes are guaranteed awesome.  It’s a winner in flavor.  The Tonnino Tuna Chef Challenge ends October 1st.  Enter here now or wish us luck!

It’s time to submit a video to become the next Chef Ambassador in The Tonnino Tuna Chef Challange.  Tonnino, known for its high quality, hand filleted/packed Tuna is looking for the Next Tonnino Chef.  In addition to the title, the PRIZE is $5,000 towards the advancement of culinary education and a one-year supply of Tonnino Tuna.  I created an amazing recipe and now workin’ on a video (yikes) for a chance to win dinero towards future dinner-O’s.  I hope to fund my varied culinary education through classes, books, events, and all things food related to report on Nibbles of Tidbits — And I’d surely come up with a lot more Tuna recipes.

* The above photo doesn’t do the flavor of our entry/recipe justice — We’ll post more about [it] once our video is submitted.  Good luck all!

The Project Food Blog Competition starts in September and Contestant Profiles are going up.  We just posted ours that’s captured in the above screen shot.  During the (12) week competition, Contestants will be whittled down through participation in (10) challenges related to food blogging.  The ultimate prize for the last blogger standing is $10,000 and a “special feature” on Foodbuzz for one year.  Wish us luck!

Project Food Blog Contestants

Nibbles of Tidbits Contestant Profile

What kind of Nut are you?  I’ve heard that question many of times, hahaha, and now I know.  It appears I’m a Pecan for those who have wondered all these years.  Fisher Nuts has developed a Personality Quiz to help you determine which Nut you’ve always been.  Take the quiz now — It’ll be such a relief to finally know.  The mystery is somewhat solved. 🙂

PECAN: You are generous and loyal.  Friends and family love to be around you because you consider their needs first.  You are a tenacious, committed team player who doesn’t require recognition.  You are happiest when you share the credit with everyone around you.

Working on a Logo for Project Food Blog — Nibbles of Tidbits, a SoCal Food Blog is an official contestant in the Project Food Blog Competition, which starts in September.  Contestants will be whittled down over (12) weeks through participation in (10) challenges related to food blogging.  The ultimate prize is $10,000 and a “special feature” on Foodbuzz for one year.  We’re gonna be opening up a can of… (probably something, oh, and that too). 🙂

This Kiwi wannabe is burstin’ at the seams with excitement over ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest.  The possibility of winning a Trip for 4 to New Zealand put me over the edge.  Inspired by the true stars of the contest (Kiwi and New Zealand) and by the love of board games and goofy interaction, I created a variation of an old classic game — The new sensation is called The Kiwi Game.  It’s a FREE Game that comes with every 2 Kiwis and is shown in our very first VIDEO (posted directly below).  It was fun making it!

This post serves as my entry into ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest — In the consumer sweepstakes (selected by random drawing), readers may also enter The Great Kiwi Adventure for a chance to win a Trip for 4 to New Zealand.  We’re competing for a prize in connection with our creations and mentioning this cool contest to you.  Good luck ALL!

And did you know that… A two-piece serving of Kiwi (aka Kiwifruit) has twice the Vitamin C of an Orange, as much Potassium as a Banana, and as much fiber as a serving of bran flakes (less than 100 calories)?!  Zespri’s nutrition information says exactly that.  They also report that it’s a good source of Magnesium, it’s sodium free and a low-fat source of Vitamin E.  The Kiwifruit has it goin’ on — It’s truly a special fruit.  Learn more about ’em here.

In celebration of the Kiwi and to satisfy our longing to visit New Zealand, we created the pictured Kiwi Blackberry Shortcake with Whipped Cream and Toasted Coconut.  It’s a beautiful combination of flavors and colors reminiscent of a coral reef.  We’ve provided the recipe and step-by-step photo instructions (below) l – r working on downward.

Kiwi Blackberry Shortcake RECIPE

Ingredients:
2 Cups Flour
1/2 Cup granulated Sugar (divided)
1 Tablespoon Baking Powder
8 Tablespoons softened Butter (1 stick)
3/4 Cup Milk
1/4 Teaspoon Salt
1 Cup shredded, toasted Coconut (toast in dry skillet until golden brown)

2 Cups peeled and quartered Kiwi (approx. 4)
1 1/2 Cups whole Blackberries

1 Cup Heavy Cream
3 Tablespoons Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract

Instructions:
Preheat oven to 450° and grease an 8-inch square pan.  Sift together the Flour, a little more than 1/2 the Sugar, Baking Powder and Salt.  Stir in the softened Butter and Milk just until blended.  Batter will be a little lumpy.  Bake for 13 – 15 minutes.  While baking, whip the Heavy Cream until almost stiff, then add the Confectioners’ Sugar and Vanilla.  When stiff peaks are formed, place the Whipped Cream in the fridge until ready to use.  Peel and chop Kiwis into slices then quarters, combine with Blackberries and sprinkle all with remaining granulated Sugar, toss lightly so not to blend the vibrant colors and set aside.

Once Shortcake has cooled, cut a square or rectangle piece and cut in half lengthwise.  Place bottom half on plate and top with Whipped Cream and Kiwi Blackberry mixture, then top with the Shortcake cap, more Whipped Cream and toasted Coconut.  Garnish with a sprig of Mint (optional), Kiwi slice or Blackberry.

Prep Time: 20 Minutes — Makes: 9 – 12 Servings.

Note:  Since you don’t need to over mix the dough or the fruit combo, this recipe is easy and fast to make.  It’s impressive looking and tasting too.

Q:  Why New Zealand’s Bay of Plenty is appropriately named? 
A:  Because it’s currently at bay and I wanna go there plenty. 🙂

We’ve attended and reported about many Cooking Classes in Orange County, but no matter where you live (including the OC), you can easily arrange to have a Professional Chef teach cooking in your own home.  Chefz Table makes it happen.  To learn about the Professional Chefs near you, just go to their website and enter your zip code.  After that, select the Course you’d like to learn… A Taste of Italy, French Bistro, Indian Feast, Tamales and Sangria, Southern Cookin’, Advanced Knife Skills, Pies and Tarts, a Date Night to Remember, Cheese and Wine Pairing, etc.  All Course details and prices are clearly provided at Chefz Table.  We haven’t tried ’em yet, but it’s nice to know the fun possibility is only a few clicks away — The menus sound good too! 

* Semi-related photo was taken at a Bloomingdales South Coast Plaza Cooking Class.

As a FOODIE, I’m constantly looking for a good food festival, a chili cook-off, a BBQ competition, a taste of a city, a cooking contest or any fun event that’s food related.  It seems like there’s always something going on somewhere.  To assist with finding more in the future, I’ve compiled a list of some of the best resources I’ve found — They’re linked below.  I know there’s a lot more happening out there, so please share your favorite food event source in a comment.

Find a Food Festival

Food Network All American Festivals

Food Reference – Upcoming Food Events

Gayot – Food Related Event’s Calendar

Local Wine Event’s Calendar

To become a “Bertolli Influencer” at the Foodbuzz Blogger Festival, it was required that applicants submit a MENU using Bertolli products — One Appetizer and One Entree.  Bertolli and Foodbuzz have teamed to offer a brand scholarship program to provide (10) Featured Publishers with free airfare and transportation to/from the festival, and accommodations for (2) nights in the heart of San Francisco.  Please pick me. 🙂

Pictured HERE is the 2nd Course of my Bertolli Tasting Menu.  As an entry, I proposed the following:

1st Course (Appetizer): Melt in your Mouth Meatballs with Bertolli’s Fire Roasted Tomato and Cabernet Sauvignon Sauce w/ a Garlic and Extra Virgin Olive Oil Crostini.

2nd Course (Entree): Roasted Asparagus and Red Peppers tossed with Penne Pasta and Bertolli’s Garlic Alfredo Sauce with Aged Parmesan Cheese and Pine Nuts.

Although I propose the use of Bertolli’s “Garlic” Alfredo Sauce, the original was substituted here, since the other wasn’t available at the store I shopped. Instead I roasted a bulb of Garlic in the oven and mixed in a few cloves.  All was a flavorful combination.  The (10) winners should be announced tomorrow, then Foodbuzz readers will vote for the top (3) menus to possibly be prepared at the festival — My fingers are crossed.

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can review the winning menus here.  Thanks for the opportunity Foodbuzz and Bertolli.

The new Orange County Food Examiner is me, Shelly Borrell.  For information about food in Orange County, visit the Examiner online.  You’ll find restaurant reviews, recipes, cooking tips, food product reviews, food event reports, and a whole lot more.  We’ve only just begun.

http://www.examiner.com/x-17290-Orange-County-Food-Examiner

I Need Text Company, Nibbles of Tidbits’ main site is being overhauled.  It’s basically getting a new look and we’re hopefully making it easier for clients to obtain the information they desire.  The change will happen overnight during the first week in July.  Until then, we remain open for business.  Thanks for your inquiries.

Two more announcements, Happy Father’s Day today — And don’t forget to ENTER a comment on the SONIC post to win a $25 Gift Certificate to SONIC Drive-In.  We’ll be drawing the winners from the commenters and mailing out (10) Gift Cards in 4 days.

This year, starting June 7th YOU can be a Judge of The Next Food Network Star and each week’s vote will enter you to win a Grilling Oasis.  I’m not sure what’s entailed with a Grilling Oasis, but it sounds pretty good.  I’m gonna watch and vote.

More INFO:

http://www.foodnetwork.com/the-next-food-network-star/index.html?nl=FN_051809_27

http://www.foodnetwork.com/the-next-food-network-star-fan-vote/package/index.html

WOW, this Ice Cream deserves a tablecloth and I sure wish I had a black one for these photos.  In any event, we love the densely creamy texture and bold flavors of Häagen Dazs New FIVE Ice Cream.  Nibbles of Tidbits conducted a Taste Test of 6 flavors – Pictured above from (L-R) are Ginger, Coffee, Vanilla Bean, Brown Sugar, Milk Chocolate, and Mint Ice Cream.

Häagen Dazs FIVE comes in 7 flavors — Passion Fruit wasn’t included in the Taste Test with the others, because I couldn’t stop eating it in the days leading up.  OMGosh, I’m in love!  It’s luxuriously creamy and the Passion Fruit taste is intense and exact.  I’ve got to have it again.

After the Taste Test, I asked our six tasters what one flavor each would pick and the tally is as follows:  Ginger (1), Vanilla Bean (1), Brown Sugar (3), Mint (2), and my favorite was the Passion Fruit (obviously), and the Brown Sugar in this Taste Test.

Milk Chocolate reminds me of the Best Fudgesicle I had as a kid, and the Brown Sugar tastes like a Werther’s Original (Toffee Candy) with notes of Black Licorice — It’s an interesting punch of flavor.  And the Ginger was a fun surprise, it’s spot on and enjoyable.  FIVE is an excellent Ice Cream and I was happy to try them ALL.

Häagen Dazs DIRECT:  http://www.haagen-dazs.com/

More INFO re FIVE: http://www.ineedtext.com/FoodBlog/?p=3592

I’ve got to get an Ice Cream Party scheduled real quick.  If not, I’m going at it alone.  I’m so excited about FIVE, a new line of Ice Cream by Häagen Dazs.  Each of the (7) flavors include only five ingredients (Milk, Cream, Sugar, Eggs), but I’m most keen on the uniqueness of the fifth ingredient — Ginger, Passion Fruit, Coffee, Mint, Milk Chocolate, Vanilla Bean and Brown Sugar.  And many will like that they advertise that it has surprisingly less fat — Less fat than what?  I’m not sure, but it sounds good.  Nibbles of Tidbits will post our verdict soon, but not soon enough. 🙂

Häagen Dazs DIRECT: http://www.haagen-dazs.com/

Review NOW Posted: http://www.ineedtext.com/FoodBlog/?p=3670