Nibbles of Tidbits, a Food Blog

Whole Foods Market Newport Beach came along just in time to elevate the Special Menu (below) — It’s an incredible store and where I bought the best of the best ingredients for a “You Pick, I Prepare” Dinner.  And I thank Whole Foods Market for its $100 Gift Card towards all.  Though this post is partially sponsored, I will always tell it like it is, yo yo yo. 😉

What would you pick?  Remember Slam Books?  What’s your favorite FOOD?  Fill-in the blanks.

My answers would be very different than these, with all due respect — That’s all I’m gonna say.  Okay, I might heckle about it later.  My Slam Menu picks would likely include King Crab Legs and a Soufflé.  I got off easy with the Special Menu above, though still managed to create fodder for ‘The Bad’ segment of Nibbles of Tidbits.  It’s always a learning experience.

Most turned out well.  The Shrimp for the Shrimp Cocktail was sweet and tender, not tough, and I thank the Whole Foods Market Seafood Department for deveining them for me.  It saved a lot of time and it’s a job I certainly don’t love.  Now that’s some super service!

The Split Pea and Ham Soup (made without a recipe) fortunately turned out tasty as all get out.  And the Parmesan Crisps are what’s best about this Caesar Salad — It’s Shaved Parmesan Cheese that’s cooked in a skillet on medium (without oil) until golden brown and crisp.  I always add ’em instead of Croutons.  And then there’s the Meatloaf… Meatloaf, really?

It’s mostly ironic, since I never liked it.  Growing up I’d ask what’s for dinner and when my Mom would laughingly say “your favorite” I knew it was Meatloaf.  She knew it was the opposite of my favorite.  And here I am faced with it again.  I got past it by converting my true favorite Meatball Recipe into a Meatloaf, and served it with a Sauce made of Tomatoes, Roasted Garlic and Caramelized Onions (puréed).  If I think of a Meatloaf as a giant Meatball, I’m better.

I’ve made plenty of Twice Baked/Re-Stuffed Potatoes in my life and most have turned out perfectly fine, but these didn’t.  Isn’t that terrific when it matters.  They tasted good, but had too much Cheese (with Butter), which made all runny and oily.  Wouldn’t you know it?!

The Carrots were a bonus — They were roasted in the oven with Sweet Onions and Garlic.

And then there’s the Banana Cream Pie aka Banana Pot Pie, as dubbed by the mystery guest.  The Pie didn’t set and I’m not sure why.  Cornstarch has been problematic for me lately and will opt for Flour next time.  A Chocolate Bundt Cake from a mix was made for backup.

It was suggested that the Banana Cream ‘Pudding’ be spooned over the Chocolate Cake.

All was not lost.  Nothing was lost.  It was all good — And the time was especially great.

Thanks Whole Foods Market Newport Beach — I look forward to seeing you again.

We’d like Strawberry and Watermelon ones Aunt Shelly, my Chef Nieces said.  One down, one to go.  Meet Strawberry McGillicuddy, a Candy with a refreshingly real Strawberry flavor, hardly found in Strawberry flavored Candies.  It’s the latest addition to Shelly’s Jellies and a keeper.  Thus far I’ve made Orange, Lemon-Lime, Grapefruit and Tangerine using the Zest and Juice of each Fruit.  For the pictured, I substituted in puréed Strawberries and they turned out amazing good!  Next stop Watermelon town, definitely not Willoughby.

Shelly’s Jellies — I thought they were winners and now I’m glad to have it confirmed.

Made with real Pink Grapefruit, Oranges, Lemons and Limes (Juice and Zest), they burst with natural flavor — Some days I can’t stop eating them.  They are fairly easy to make, but time consuming to cut, sugar and rotate (when necessary to dry out extra moist sides).  Since Shelly’s Jellies taste and yield is so great, some have asked me about selling ’em.  That’s TBD.

In a sea of Chocolate Confections, my Pink Grapefruit, Orange and Lemon-Lime Fruit Bursts stood out.  They were just awarded Best in Show in Confections at the Orange County Fair.

My Roasted Peach Scones received an Honorable Mention — I’ll take it.  Thanks!

And my Orange Zest Cheesecake with a Chocolate Ganache received a Second Place Ribbon.

I’m thrilled with the results and will soon be reporting more about OC Fair food.

There are more entries than ever at the Orange County Fair this year.

I’m told there are over a thousand entries in the Culinary Arts Competition alone.

Since there’s only one Culinary Arts show this year, the competition will be stiffer than usual.

In previous years there had been two shows, which generally cut the competition in half.

Pictured here are my 2012 entries — An Orange Zest Cheesecake with a Milk Chocolate Ganache, Roasted Peach Scones and Grapefruit, Orange and Lemon-Lime Fruit Bursts.  All have been submitted for judging.  The OF Fair officially opens tomorrow with the results of all.

The entry submission lines were longer this year, but efficient — See you at the Fair.

Half the year is over — It’s already July and National Hot Dog Month, National Ice Cream Month, National Pickle Month, National Blueberry Month, National Baked Bean Month and more.

In honor of such, related ideas are posted and linked — Pickles made with leftover Pickle Juice, Octopus Hot Dogs near a Mustard Chili wave, and Homemade Roasted Peach Ice Cream.

And did you know that July 4th also happens to be Sidewalk Egg Frying Day.  Try it. 🙂

Chicken samples from the backyard grill on Mother’s Day — Anticipated and appreciated.

Bouquets of flowers and fruit flourish.

Tortilla Roll Ups with Smoked Turkey, Ham, Peppers, Cream Cheese, Chives and more.

Specific recipe for above to be posted soon — A past similar recipe is linked here.

Happy Mother’s Day Mom!  Thanks for ALL you’ve done and who you are.

I’m blessed and lucky.

It’s worth repeating and repeating and repeating, because it’s fast and easy to make, and always tastes good with a side of Sour Cream and Tortilla Chips, if on hand — Eggs hard or soft cooked in any fresh, jarred or canned Salsa is a favorite Breakfast for Dinner meal here.

I made a variation of these Baked Green Bean Fries — They question whether or not they can be called “Fries” since they’re not fried.  What do you think?  Are Fries determined by shape or cooking method?  I understand the debate, but can’t take a side.  We say both.

We dipped them in Ranch Dressing, just like French Fries, but call ’em Stix if you insist.

Either way, I likely won’t be making them again, as they’re just okay for the effort. 

Heather’s RECIPE is HERE — The Green Beans are basically coated with Egg and seasoned Bread Crumbs, then baked in the oven.  I used Panko Bread Crumbs instead and seasoned them with Smoked Paprika and Ground Chipotle, Salt and Pepper.  They were of interest to try, but I prefer Green Beans simply made with Butter, Lemon Zest and S & P, or with Bacon.

Apologies for the poor copycat photos — Love to experiment with almost everything.

What fortune would you write?  I was fairly uncreative, since I made them on a whim.

Though not perfect, from thought to fruition I had Fortune Cookies in 30 minutes.

Most recipes for Fortune Cookies seem to be the same — One of the many I stumbled upon.

And must give a shout out to the SILPAT — It’s perfect for Fortune Cookies (and much more).

RECIPE — While still warm, fold Cookies in half over the fortune, then bend ’em over the rim of a glass (or similar), as blurrily shown (above) to cool.  Voila!  I may add Orange Zest next time.

You will soon receive a large sum of money said my Fortune Cookie.  What?  Is that legal?

Wow it’s right, I did blog about it — Illustration Credit.

Since I see you searching for Easter Cookie decorating ideas, I’ve posted more here.

And previously published Easter Cookie photos are linked here.

Easter Cookies start out naked, like us.

Dress them how you like — It’s always helpful to see what other Easter Cookies are wearing.

A few ideas are posted here for convenience — Happy Easter!

Pastel colors are best with edible embellishments.

Eggs, ducks, tiaras, flowers, rabbits, carrots, butterflies and sheep are usually the canvas.

Decorate with various Frosting tips for best assortment.

We collect more and more accoutrements each year and our Cookies are looking better.

Cupcake decorating ideas too — We love the ‘hair tip’ with green Frosting for grass.

And if you’re in the OC and want something to do on Easter — Orange  County Foodies provides an event list.  Jesus is the reason for the season, with a side of Cookies and fun!

This Asparagus Potato Soup was inspired by the Carrot Soup we can’t get enough of.  With no more Carrots on hand, Asparagus and Potato stepped in with Rosemary, and a shake up of the process — Instead of caramelizing the Onions in a pan, I roasted one with Bacon Grease in the oven.  Unlike the Carrot Soup, this one tastes better with a squeeze of Lemon at the end.

Asparagus Potato Soup — General instructions posted.  Please see here for related prep.

Roast Asparagus in the oven with Olive Oil and S & P, until they start to char.  Cut-off Asparagus tips and set aside.  In a Dutch oven, sauté sliced Potato with fresh Rosemary until softened and slightly browned, then add the Roasted Asparagus stalks and Chicken Stock.

I’m presently hooked on Knorr’s Homestyle Stock Concentrate — Just add Water.

Stir, then squeeze Roasted Garlic from the Bulb directly into the mixture — You can see it (below).  Also add an Onion that’s been baked in the oven, and Rosemary instead of Thyme.

A Baked Onion was substituted in for the Caramelized Onions in the Carrot Soup.

All is then puréed in a blender, drizzled with Lemon Juice and garnished with Asparagus tips.

TIPS for all Soup variations — There should be just enough Chicken Stock added to cover all vegetables, which should be soft and cooled down (somewhat) before blending.  The variations seem endless and none need Cream to be creamy or to taste superb.  The Carrot Soup is preferred to this one.  Also, the Asparagus Potato Soup purée may need to be strained to remove some of the hard stalk inherent to Asparagus.  Or peel the lower ends before roasting.  I had to pull a few fibers from my mouth.  This Soup is good, not a superstar.

This Carrot Soup is the absolute best, because it’s easy to make and tastes complex.

The 5 ingredients are Carrots (8 – 10), Roasted Garlic (1 Bulb), Caramelized Onions (1 Sweet Onion), Fresh Thyme Leaves (2 Sprigs) and Chicken Stock (3 – 3 1/2 Cups).  You basically combine all and cook until the Carrots are soft, then puree and eat — It’s good for you too. 

More INFO, if needed…

• Roast a Garlic Bulb (in foil, with top cut off, drizzled with Olive Oil) in the oven at 400° for 45 minutes.  I generally have one or more on-hand, since I roast ’em often to add to many things.

• Caramelize chopped Onion in a pan with a little Olive Oil, then add the peeled, chopped Carrots towards the end and cook 5 – 10 minutes longer.  Add the Chicken Stock, Thyme Leaves and Roasted Garlic (squeezed from the bulb) to the sautéed Carrots and Onions.

• Cook until the Carrots are soft, then purée all in batches in a blender.  Transfer to a sauce pan to re-warm and add Salt and Pepper to taste, if needed.  Season the Onions and Carrots with S & P along the way, and with a good Chicken Stock it’s generally perfect after blending.

What’s the trick for consistent easy shell removal from a hard boiled Egg?  I’ve read and tried many different processes, but (obviously) haven’t found one that consistently works.

Sometimes it’s really bad and sadly not exaggerated above, but…

They still taste good with the perfect blend of Mayo, Mustard, Vinegar and S & P.  I’ll have to research all again and officially test and document the processes — Only venting about it now.  Who is the authority on this?  I want easy shell removal every time.  Is it too much to ask?

March is time for Corned Beef and Cabbage, and I always cook the Cabbage, Carrots and Potatoes on the side.  No Potatoes were used this time, as I generally pick around them.

Why cook the vegetables on the side?  Exhibit A (above), all the crap that ends up floating in the Broth, after the Corned Beef cooks in a Crock Pot (or Dutch Oven) for 10 hours. 

Instead I strain and boil some of the Crock Pot Broth, and then cook the vegetables in it.

When the Corned Beef is ready to fall apart, I brown the vegetables in a little Olive Oil.

And then add the strained, lightly boiled Broth to the pan, cover it, and cook all until the vegetables are tender — It doesn’t take that long.  Why would you cook them for 10 hours?

Finally, there is peace of mind knowing that nothing scary is hiding amongst the Cabbage.

Two more days to enter the Karo Corn Syrup Dessert Challenge — Do you have a recipe?

If so, enter now on Recipe Riot or check out other assignments there.  I entered the above.

I submitted a recipe (and video) for Tangerine Fruit Bursts — Since the recipe cannot be previously published, only excerpts (freeze frames) of the video are posted here now, and because I’m bashful about creating a novice recipe video, a funny learning experience.  You’ll have to find it.  All Karo Corn Syrup Dessert Challenge submissions can be viewed here.

Good luck all!  Required product branding photo — By me, only for fine products.  Karo is one.

Hhhmmmm — Not sure where to start regarding the above, so instead report about the Carrot Soup I made and will post the recipe when prepared again and photographed.  It was a superb combination of Roasted Carrots, Chicken Stock, Caramelized Onions, Roasted Garlic and Fresh Thyme, puréed.  It was beautiful, complex and flavorsome.  The pictured Carrots weren’t used for my Soup, somehow it wouldn’t seem right!?  Should they put on pants?

Searching for an adaptable Peach Ice Cream recipe, I came across Sticky Gooey Creamy Chewy’s Roasted Peach Ice Cream and it was over and on — I began roasting Peaches.

I had 5 Peaches, 1% Milk, Cream, Sugar & Vanilla on hand and made the best recipe with all. 

Inspired by the linked recipe, I got lucky with the ingredients and measurements used to make the pictured Roasted Peach Ice Cream, and will happily make the same over and over again.

Always wanting to simplify a process, I merely blended the ingredients, and then transferred the mixture to an Ice Cream Maker to churn — And it couldn’t have turned out better.

It’s crazy good — I’ll roast Peaches forever for this Ice Cream.

A new favorite, Roasted Peach Ice Cream is documented below — Try it.

RECIPE:  Halve, pit, and toss 5 – 6 Peaches with Brown Sugar (1 – 2 Tbsps.) and roast them cut side down in the oven at 400° for 25 – 30 minutes, and then set Roasted Peaches aside to cool.  Add cooled Roasted Peaches (with skins) to a blender with 1/2 Cup of Cream, 2/3 Cup of Sugar and 1 Tsp. of Vanilla.  Once well-blended, add 1 Cup of 1% Milk and blend a little longer to combine.  Transfer mixture to an Ice Cream Maker and churn for 30 minutes.  Viola.

Our Best Recipe for Orange, Grapefruit, Lemon-Lime, and Lemon or Lime Fruit Gems is HERE.  Like an Emerald, a discovery was made, then cut and polished for optimum consistency and flavor.  The pictured were made with Lemon and Lime Juice and Zest.  All flavors are superb.

Homemade Fruit Gem Ingredients: 1 Cup of Corn Syrup, 1 Cup of Sugar, Zest of 1 (Orange, Grapefruit, Lemon and/or Lime), 3/4 Cup of Fresh Squeezed Juice (Orange, Grapefruit, Lemon and/or Lime), 7 Tbsps. of Fruit Pectin, 1/4 Tsp. of Baking Soda, and Food Coloring (optional to improve color).  Recipe was fine-tuned after earlier posting and best measurements are noted herein, and amended in this post, for best clarity and color, though the previous variation worked well too.  Step-by-Step instructions (and same recipe) are linked here.  Irish eyes smiled this day — Should Lemon-Lime become the New March Madness?

I’m beyond thrilled to know it’s easy to create one of my favorite Candies, Fruit Gems, also known as Fruit Jellies aka Orange Slices, when flavored Orange, like the first batch I made. 

I found a Raspberry Jelly Candy Recipe that I adapted to make the pictured Orange Gems. 

Instead of Raspberry Extract and Water, used in the linked recipe, I substituted Orange Zest and Orange Juice — Technically the Juice of 1 Orange plus enough Water to equal 3/4 Cup.

Orange Gem RECIPE In Short:  Boil 1 Cup of Corn Syrup with 1 Cup of Sugar and Zest of 1 Orange, and in a separate sauce pan boil 3/4 Cup of fresh Orange Juice with 7 Tbsps. of Fruit Pectin and 1/4 Tsp. of Baking Soda — Marry the two combinations, once boiled, and stir for a minute longer, then pour mixture into easily unmold-able pan (as shown).

Bendable, disposable aluminum pans work well for unmolding Candy.

Before dropping into Sugar, let Candy sit and set, loosely covered on the counter overnight.

Cut into strips, then squared gems and coat all sides in Sugar — Voila, they’re awesome!

They taste better than any I’ve purchased — If you love Fruit Gems, you have to make these.

All raved about them too — I made a second batch with Pink Grapefruit (below).

And a third batch with Blueberry Juice and Lemon Zest.

The Grapefruit Gems were superb, like the Orange ones, but the Blueberry Gems were comparably bland, and the Lemon Zest took over — Straight-up Lemon Gems would be good, or Lime Zest with Coconut Extract, the possibilities are endless.  All natural first. 🙂

Do you remember Orange Guy?  I thought he was so cute and wanted to peel him alive.  Well, I gave it a try and created Orange Dude, if you see what I’m sayin’ — It just happened that way.  The photos are minimized to tone down our rating.  Enlarge each for a better peek. 😉

What excites me most here are these Orange Jellies I made for the first time — They are absolutely delicious!  I will soon be posting more about them, along with an easy recipe adapted from another.  All pictured utilized one glorious Orange.  It’s a sexy, sweet thing.

Nibbles of Tidbits and company doing my kind of camping.

We also celebrated Bailee’s Birthday (Kids in the Kitchen) — The pictured Cake design is not recommended.  Don’t these things happen (lost a hunk) when it matters most?!  It tasted good, so I made the best of it.  It’s Chocolate Mountain Cake with an Orange Juice/Zest Glaze.

Unusually warm and extra beautiful in January on the South Carlsbad Cliffs.

Food, walks and painting rocks.

It’s mostly a rock beach now, after a storm a couple years ago.

Moments of branding wrapped in family time.

Christmas Crackers from Cost Plus — Wanted to try them.  A pop with jokes & prizes inside.

We had plenty of Dips, Salads, Chips, Coronas, Cactus Coolers and Mimosas at bay.

Talented Kids in the Kitchen — You’ve seen their work.

Simple eats to compliment all — Ground Beef Tacos.  The kind I grew up with.

Don’t you love the smell of a campfire?  I do!

Must have S’more ingredients on hand for these occasions.

Watching the surf with tunes and lazy dogs.

The sunsets were striking, like always, it seems — I’ve never seen a bad one.

Picnic tables are resourceful.

Playing games, flying kites, painting, taking pictures and eating — Ahhhh, free time.

Uniquely shaped rocks inspire — What’s its story?

Well wishes to your family in 2012 — Explore and eat together.

Enjoy all when and while you can.  Traveling mercies.

A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS!  Just wanted to share it with you.” Thanks D, I do and you made me make them.

Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too.

I thought the cooking process was interesting, especially the beginning.  I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown.  Shallots and Broth are then added and all is cooked covered for 20 minutes.

The exact RECIPE is here.

Remove Brussels Sprouts, stir in Dijon Mustard until well blended, and cook 2 minutes more.

Pour the Mustard Sauce over the reserved Brussels Sprouts (add optional Parsley) and serve.

Okay, it was good, but surprisingly rich — I didn’t love ’em like these, but all is well amiga.