Nibbles of Tidbits, a Food Blog

Thanks to Katie Chin of The Sweet & Sour Chronicles — I’ve already made three dishes from her new cookbook, Everyday Thai Cooking.  We learned a lot at her recent cooking class.

You can obtain her latest cookbook through Amazon or attend her next book signing and cooking class scheduled for May 8, 2014 at the Inspire Artistic Minds Culinary Center.

The IAM Culinary Center is located in Orange and is brought to you by 100Eats and Le Gourmet Kitchen.  More information about Katie Chin’s upcoming book signing and cooking class is linked here.  She’ll be making a few items from Everyday Thai Cooking, as pictured.

We got to try her Chiang Mai Chicken in Lettuce Wraps with Lime Ginger Dipping Sauce, Pineapple Fried Rice, Panaeng Curry Meatballs and Coconut Cake with Mango Sauce.

All were flavorful and relatively easy to make.

After our class, I made the Pineapple Fried Rice, Shrimp Coconut Soup (last photo) and the Chiang Mai Chicken in Lettuce Wraps and all turned out fantastic — Thai food is so tasty.

Also, thanks to Greg of the OC Beer Blog, who brought Beer to compliment the food.

Though I don’t have the specifics, he did a great job — His Beer selections paired well with all.

Katie’s Coconut Cake with Mango Sauce is on my “To Make List.”

If this looks good to you, be sure to attend Katie’s next cooking class and book signing.  She’ll be making all shown here and signing more books.  Thanks Katie — We’re happily cooking.

And thanks to the IAM Culinary Center too, for current and future food possibilities.

We received this Staub Cast Iron Cookware as a gift for our wedding.

It’s from one of the attorneys I work for as a paralegal — His family swears by it.

I’ve given away Cast Iron Pots in the past — I generally thought them to be unattractive, to rust easy, and be too heavy to use.  Well… This one is NOT unattractive.  In fact it’s so gorgeous I can’t stop staring at it.  I want to keep it nice forever.  It’s still pretty heavy, but I greatly appreciate its enameled surface and think it would be less apt to rust.  Thank you!

The first thing I cooked (several times already) is a Whole Chicken.

This one is seasoned with Salt, Pepper, Garlic Powder and Paprika — Each has been different.

And was simply placed a-top roughly chopped Onions and Carrots.

I include Fresh Herbs if I have them.  Dill and Thyme (my favorite) were added to this Chicken.  I add most in its cavity and some to the Carrots and Onions, since I later puree all with a little Chicken Juice and Chicken Stock to make a Sauce to serve with it — A quick alternative to Gravy.  Cook Chicken covered in the oven at 325° for approximately 3 Hours.

Put it in the oven and forget about it until the timer goes off.  It’s a great meal and our house smells good too.  I’ll experiment with a different pot to assess the difference in Chickens using the same cooking method and report back soon, if I can give up this pot for a bit.  Staub is made in France and this one has a self-basting system, you can read more about here.

Back together again decorating Cookies and Cupcakes in 2013.

With the Cookie Gang, minus member taking the photo — We wish you a Merry Christmas!

Naked Cookies frosted to become Snowmen, Reindeer, Christmas Trees and more.

Happy Birthday Jesus and Happy New Year to you — There’s much to appreciate throughout.

Good tidings we bring to you and your kin — Good tidings for Christmas and always.

Well… I learned how to make Gnocchi (a good thing) and other dishes I’d never choose to make, but didn’t win a prize.  All was for a Recipe Photo Contest sponsored by the Idaho Potato Commission.  My photos weren’t selected and I think I know why.  It’s all about the food (or Potatoes in this instance), not background, though important too, and I didn’t get close enough.  Or the competition was stiff.  I don’t know.  I appreciate the incentive.

Moving on… to packin’ for moving, as previously reported — I’ll compete again when time.

I’ve been working on 9 out of 10 Idaho Potato Commission Recipe Photo Contest entries.  The September/October contest officially ends today, then judging begins.  It’s a wrap here with Idaho Potato Gnocchi with Pesto, the last dish prepared, photographed and entered to hopefully win again.  If nothing else, it was a learning experience with satisfying, tasty meals.

I hadn’t made Gnocchi before — It’s relatively easy, but gets sticky, so be liberal with the flour.

If you don’t have a Gnocchi roller, they can be rolled on the back of a fork.

Contest recipe linked here includes a complete list of ingredients and instructions.

Cook ’em until they bob to the top, plus 5 minutes are general guidelines, but my main focus was the FINAL photo of the prepared dish (and flavor too) — The photo is everything to the contest and flavor most of the enjoyment of the labor, though a win would enhance that too.

Photos herein are not official entries in the contest — They’re runners up.

The ten winning photographs in the Idaho Potato Recipe Photo Contest are now posted on the Idaho Potato Commission’s website here.  As previously reported, one of my ten entered photographs was chosen as a winner.  Pictured here is the Idaho Potato Vegetable Casserole Supreme, which didn’t win, but is our victor for flavor — Recipe and winning photo are here.

All my hard work paid off — I won at least (1) of (10) $500 prizes in Idaho Potato Commission’s Recipe Photo Contest.  I just received notification that my photo of the Idaho Potato, Jarlsberg Lite and Roasted Vegetable Terrine was chosen to represent the recipe on the Idaho Potato Commission’s (IPC’s) website.  Thank you!  I’ve previously posted about the contest and my participation in it here, here and here.  The pictured is not the actual winner chosen by the IPC.  It’s a similar photo that was taken for the contest, but not submitted.

It’s “A Little Something” called Almonds & Olives at Blackbird Tavern in Temecula (below).

I liked it so much, I recreated a better version of it at home (top photo) — It’s made with a medley of Greek Olives, Marcona Almonds, Orange Slices, Fennel Seeds, Red Pepper Flakes and Olive Oil.  The Olives were baked in a foil pouch with the Orange Slices, Fennel Seeds, Red Pepper Flakes and a little Olive Oil at 425° for about 15 minutes, then all was tossed with Marcona Almonds, the improvement (I think) to Blackbird’s starter.  I’ll make it forever.

And there’s a sweet back-story soon to be told about this trip to Temecula.

One month left to submit final photographs in the Idaho Potato Recipe Photo Contest.  I’ve been busy making dishes that generate photos I’m not allowed to publish — Five Idaho Potato Recipes down and five to go.  The challenge is to prepare and photograph at least (1) of (10) select recipes using Idaho Potatoes and submit it here to (hopefully) win $500 for each 1st Place photo.  You may make and photograph all ten recipes and I’m on a roll, though I did make the easier ones first.  The pictured weren’t chosen as official entries in the contest, but relate to the “Quick Potato Salad For One” recipe.  Mix top photo to make bottom photo.

We loved the Idaho Potato Vegetable Casserole Supreme and plan to make it again.

The Idaho Potato Recipe Photo Contest — Now this contest moved me.  I’m already in with a similar, but different photo than above.  It’s a cool contest!  I receive a lot of email regarding cooking/recipe contests, new food products, new menu items, new restaurants, new cooking shows, new cookbooks, national food days and all things food related.  Though I’d like to try, participate in and/or review most, there’s not enough time in a day, even so I appreciate all.

The Orange County Fair starts in just a couple days.  Come & Get It is the theme and today was delivery day — Delivery of culinary, baked goods, confections and sugar arts for the Culinary Arts Competition at the Orange County Fair.  My entries were dropped off at the very last minute.  It’s also judgment day, when all is tasted and ribbons are assigned.

This year my entries included the pictured… Strawberry Stars (in Confections, Jellies), a Tangerine Cream Cheesecake topped with Candied Tangerine Slices (in Cheesecakes, Fruit Flavored and/or Fruit Topped) and Coconut Pineapple Scones (in Bread, Scones or Biscuits).  I didn’t get to try my Cheesecake, but it looked good with the Candied Tangerine Slices.

The Scones were way too big, but tasted good — They were drizzled with a Pineapple Glaze.

OC Fair peeps taking in the goodies (below) for you to come and get it (or see it) soon.

I hope to win a ribbon, or two, or three — See you at the Orange County Fair.

Post Update (07/13/13):  I won a First Place (Blue) Ribbon for the Strawberry Stars only and may be featured in the Orange County Register this weekend.  I was interviewed by a reporter and one of the paper’s photographers took my photo.  We shall see…

Opening Day at the Orange County Fair with family (below).

It’s the simple things in life, like when and where — Enjoy it All Summer Long (and always).

Snapshots of Summer in America — Thanks (again and again) to those who paved the way.

We grew these Grapes (above) and will report more about ’em later.

Free to cut or sledgehammer a Watermelon, if we so choose.

Pink Lemonade near the pool.

Sipping Whiskey out of the bottle, not thinking about tomorrow — Okay, it was Pina Coladas.

Singing sweet home USA all summer long…

Corn on the Cob with Oil, Butter, Garlic and Herbs wrapped in foil.

Potato Salad with never too much Mayo — The only way to have it (or none is fine too).

Celebrate America Cupcakes anytime.

Pasta Salad — Add a lot of Italian Dressing.  If unsure, add more.  Better more, than less.

Star Spangled Cupcake.

Water Balloons ready for a fight — Unfortunately had to put away the camera for it.

Maggie (below) ready to catch BBQ area leftovers.

Oh, how we thought those days would never end…

We recently spent a night in Sequoia National Park and cooked up Bacon in the morning.

The trees are crazy amazing — It’s so beautiful there, a minimal food angle gets it on here.

Bag of munchies (above) for our 5-hour drive to and from the park.

Coffee stayed warm in our thermos for days, guarded by a friend acquired one fine day.

Spotlight on the Freeze Dried Peach Slices — Loved them and all freeze dried fruit.

We properly stored food in our anti-bear storage locker and luckily didn’t see any.

We camped in a great spot, aptly named Sunset — It’s in the Grant Grove Area.

And we visited nearby Hume Lake, where I went to Summer Camp many years ago.

We fished along the banks and caught nothing but joy, and kayaked on the lake too.

Pictured is the Mess Hall where I dined, one-week every Summer for 3 years while in HS.

I have the best memories of my time spent at Hume Lake Christian Camp.

It was incredible to be back  — Thanks to my parents for sending me there many years ago.

Special Water for Leon too — He’s allowed to be with us in the park.

It was the Ponderosa Camp where I stayed, by way of First Baptist Church of Lakewood.

Cabin similar to one I once camped in (above) — I couldn’t recall the exact one, two or three.

I never expected to go back — What a special treat to be here again.

Camp was in between groups, thus we were able to walk through all.

New kids were to be arriving the next day — Lucky for us.  More bear warnings are here.

Coincidentally, Matt visited the spot (above) while in Boy Scouts and I did while at Hume Lake.

Views at Sequoia National Park are breathtaking every turn along the way.

The trees are giant and absolutely magnificent — Thank you Lord.

Bacon and Scrambled Eggs in a humbling place.

It’s nice to be back and we’ll go back again (and maybe catch fish).

It’s toasted Sourdough Bread and sliced Avocado drizzled with Olive Oil and spattered with several evenly distributed dots of Sriracha Hot Chili Sauce with Salt & Pepper.  This snack, lunch, dinner and/or breakfast was originally prepared to fill the What to Make with Avocados post and to best use all the California Avocado Commission Avocados received, but I’m now having this tasty combination (almost) every day.  It’s simple to prepare, yet so very good.

Peaches & Berry Bramble Natural Gourmet Oatmeal was what I wanted to try most, but nooooooooo, the dog ate it, I swear — This time it was true.  It was too close to the end of the counter and got snatched over to the sneaky place, like too many casualties before it.

I was glad to still have the Cranberry O’ Nut Natural Gourmet Oatmeal to sample.

And was completely impressed with the clear tops — For that reason I’d want to buy it.

It’s great quality too — A little Hot Water in the Cranberry O’ Nut made an excellent breakfast.

Also had to try the Bourbon Salted Pecan Pancake & Waffle Mix — Sounds so interesting.

I made Waffles with the mix and they cooked up nicely, despite overfilling the Waffle Iron, but ultimately I wanted a lot more flavor from them.  Overall it was fun sampling (and almost sampling) a few of the products sold on Snazzy Gourmet — They offer some cool food stuff.

I’m still excited about Nibbles of Tidbits’ version of Chipotle’s Barbacoa Beef Recipe — It’s one of our most popular posts and rightly so.  Many think it tastes like the real thing and so do we.

Since it was recently made again, the ingredients were photographed and added to the original post (and here to announce it) to assist with shopping and preparation.  Enjoy.

THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Most are familiar Avocado favorites and some ideas came from others linked throughout.

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

BLT Sandwich, plus A+, minus the L & T on this day.

Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

It could be better next time — The original is much more impressive.

Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

And would you believe Avocado Ice Cream?

Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

Linked here is a video of a Carrabba’s Chef making their Beef Brasato, which is featured in one of Carrabba’s Italian Grill’s commercials.  Though I’ve never been there, the dish Beef Brasato looks and sounds pretty good — It’s basically slow braised Short Ribs, Italian style.

Carrabba’s Beef Brasato RECIPE has the makings for a great dish… Wine, Beef, Fresh Herbs, Garlic, Onion, etc.  All ingredients are pictured but not listed — If visually indecipherable (Olive Oil, Dried Sweet Marjoram, Crushed Tomatoes, Lemon Zest), the complete list is here.

Carrabba’s Beef Brasato recipe is (somewhat) summarized here in a few photos.

Cut, dice, chop, crush and press the Garlic, Herbs and Vegetables.

Flour, Salt, Pepper and sear the Beef Short Ribs.

Sauté the Mirepoix.

Add Garlic, Red Wine, and return the seared Beef and add the remaining ingredients.

Apologies for the poorly seared Beef, pan wasn’t hot enough (a common story on The Bad).

Braise all covered together in the oven at 300° – 325° for 4 hours, until Beef will fall apart.

Serve over Rice or Risotto — It was flavorful, though I added too much Crushed Tomato.

I’d make it again or try it at the restaurant someday — The pics don’t validate it well.

More keep landing here to view our Halloween Cupcake and Cookie decorating ideas.

I’ve posted much about it previously — A link to all is here.

Pictured are the latest and hopefully greatest, though certainly not professional samples.

Trick or Eat is adopted from the Trick or Eat Dinner at The Cellar in Fullerton.

Happy Halloween from Nibbles of Tidbits!

Growing up some of the best times were spent trick-or-treating and trading Candy.

Now it’s fun to decorate and give away Cookies and Cupcakes to/from/with friends/family.

The kids love them too — Halloween is a creative time.

Enjoy the possibilities — Eyeballs bring anything to life.

Over the edge with too many slices of Burnt Toast that it mustn’t go unreported — Its ratio has tipped into the majority, possibly happening 57% of the time, I confess.  Why is everything else more enticing when toasting Bread?  I’ll still eat it to give a better slice to you.

Dare to make Pozole — Check, and in most cases it’s all about the reconstituted Dried Chiles.

In researching how to make Pozole, I learned… Dried Chiles soaked in Hot Water, then puréed and added to the Broth commonly denote this Mexican Soup, as do its accompaniments.

Its familiar garnishes include all shown and more.  My first attempt at making Pozole turned out fairly well, but not great enough to add a recipe.  I referred to several recipes in order to make the pictured version and will add more Chiles next time — Extra RED to be best fed.

They were easy to make, but it seems the Sugar Cookie Dough I used (Pillsbury) isn’t conducive to the recipe shown below and linked here — The Candy Corn Cookies baked up well-formed on the video, but my wannabes didn’t end up as triangularly cute or colorful.

The pictured Cookies didn’t stay triangular and basically baked into blobs.

The wannabes were entertaining to make and not bad to eat, but not what I wanted.

It’s Watermelon LOVE, what a surprise since it’s generally not one of my favorite flavors, though I always like it as Fresh Fruit and 100% Juice.  Inspired by the request of Kids in the Kitchen, I discovered Shelly’s Jellies are superb when made from pureed Watermelon.

At first I didn’t think it was possible to create an intensely flavored Candy without using Citrus Juice and Zest — Since I’d made all available citrus flavors, I took a chance with Strawberry and Watermelon and both couldn’t have turned out better.  Lexi and Hannah (pictured) loved the Watermelon and Bailee liked the Strawberry ones better.  Blackberry Jellies are next.

None can say they’ve tasted a better, naturally flavored Jelly Candy. Thanks for the ideas kids!