Category Archives: Snacks and Desserts

yummy.

Delectable desserts for Thanksgiving Day

Posted on by

Chef Elizabeth Stone from Stone Kitchen Catering shows food radio talk show host Cleverley Stone (no relation) how to make some eye-popping desserts that are sure to please your Thanksgiving guests including pastry wrapped cinnamon, pecan and raisin stuffed Granny Smith apples, pumpkin parfait and chocolate cherry walnut bread pudding with vanilla ice cream. Some grocery stores are open on Thanksgiving Day (check for closing times), so you still have time to buy the ingredients and make one these easy and delicious desserts.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

3 Easy Thanksgiving Desserts
Chef Elizabeth Stone, Stone Kitchen Catering

Pastry Wrapped Apples Stuffed with Cinnamon, Pecans and Raisins
Makes 6 apples

Ingredients

  • 6 large Granny Smith Apples, peeled and cored ½ cup sugar ¼ teaspoon ground cinnamon
  • 1/4 cup pecan pieces
  • ¼ cup raisins
  • 2 packages refrigerated pie dough (store bought) ¼ cup butter (1/2 stick) cut into pieces

Directions
1. Preheat the oven to 375 degrees.
2. Lightly grease a large glass baking dish.
3. In a small mixing bowl combine sugar, cinnamon, pecans and raisins.
4. Cut each pie crust round in half. Use a rolling pin and roll each piece into about a 9 inch circle, so that it can completely wrap the apple.
5. Place an apple in the center of the pastry round and fill the core with the pecan, raisin, and cinnamon mixture.
6. Top the apples with several pieces of butter.
7. Fold dough around apples and pinch together at the top, allowing the excess to drape over the top.
8. Bake 45 minutes until pastry is golden brown.

Syrup

  • 1 cup sugar
  • 1½ cup water
  • Two dashes cinnamon
  • ¼ cup butter (1/2 stick)

1. Bring sugar, water and cinnamon to a boil in a sauce pan. Reduce heat and simmer for 5 minutes.
2. Remove from heat and stir in butter.
3. About 15 minutes before apples are done, pour syrup over hot apples and return to oven for 15 minutes.

Pumpkin Parfait
Makes 4 servings

Ingredients

  • 1 can of pumpkin, no sugar added (15-ounce)
  • 4 cups heavy cream
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of allspice
  • Fresh berries for garnish (optional)

Directions
1. In a medium heavy bottom saucepan, combine pumpkin, 1 cup of heavy cream, sugar, cinnamon, nutmeg and allspice.
Stir together well and cook over low heat for 10 minutes.
2. Remove from heat and cool completely.
3. In a mixing bowl, whip 2 cups heavy cream to form stiff peaks. Fold all but 1 cup into pumpkin mixture.
4. Spoon the pumpkin mixture into a bowl or serving glass. Top with additional whipped cream and sprinkle with cinnamon. Garnish with fresh berries.

Chocolate Cherry Walnut Bread Pudding with Vanilla Ice Cream Makes 10 servings

Ingredients

  • 2 Large French Bread Baguettes, cut into medium cubes
  • 1 cup high quality semi-sweet chocolate chips ½ cup dried cherries ½ cup walnut pieces or halves
  • 8 large eggs
  • 8 cups whole milk
  • 4 cups sugar
  • ½ cup butter (1 stick), melted
  • 1 tablespoons vanilla extract

Directions
1. Preheat oven to 350 degrees. Generously butter a 9″ x 13″ glass baking dish.
2. Place the bread cubes in a large mixing bowl. Add the chocolate chips, dried cherries and walnuts and stir well.
3. In a separate mixing bowl, beat together the eggs, milk, sugar, butter, and vanilla.
4. Fold liquid mixture into bread, chocolate and cherries.
5. Pour mixture into prepared pan and bake for about 25 minutes. Bread pudding should be lightly browned on top.
Check to see if done by gently shaking pan to see if it is still runny. (It should not be runny.) 6. When done, remove from oven and let cool for 5 – 10 minutes. Serve with vanilla ice cream.

Appetizing appetizers for Thanksgiving Day

Posted on by

Chef Sam Beier from A Fare Extraordinaire shows food radio talk show host Cleverley Stone how to make some easy appetizers that are perfect for Thanksgiving Day including Brie en croute filled with apple and cranberry chutney, bacon-wrapped poblano quail, a holiday wreath filled with chicken and apple sausage, kale and portabella mushrooms, chocolate peanut butter truffles and cranberry/orange scones.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Chocolate Peanut Butter Truffles
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 11oz Powder Sugar
  • 8oz Peanut butter, Jiffy creamy
  • 4oz Butter
  • 1/4tsp Vanilla Extract
  • 8oz Melting Chocolate

Directions
1. Place the peanut butter in a kitchen aid mixer with the paddle attachment and turn on medium speed.
2. Place the butter in a small pot and melt.
3. Add to the peanut butter the powder sugar and melted butter with the machine on low speed. Once everything is added then turn up to medium speed.
4. Now add the vanilla extract. The mixture should be like a soft play dough consistency.
5. Now scoop out small teaspoon size balls and roll to give them shape.
6. Warm the melting chocolate over a double boiler or in the micro wave.
7. Using a fork place a ball of the peanut butter in the chocolate and coat and remove with the fork.
8. Continue this until all are done and place in the frig until the chocolate firms up.
9. Remove and serve.

Holiday Appetizer Wreath
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 2 links Chicken Apple Sausage, chopped
  • ½ cup chive and cream cheese spread (from 8oz container)
  • 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
  • 2 cups kale, chopped
  • 1 egg, beaten
  • 2 cups Portabella mushrooms

Directions
1. Heat oven to 375 degrees, cook the chicken apple sausage and drain on paper towel.
2. Unroll both cans of dough; separate into 16 triangles.
3. On a large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle in center.
Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
4. Spread cream cheese spread on dough to within 1 inch of points.
5. In small bowl, mix chopped chicken apple sausage, kale, and mushrooms.
6. Spoon onto widest part of dough. Pull end points of the triangles over the mixture and tuck under dough to form ring.
7. Carefully brush dough with beaten egg.
8. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes.
9. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. 10. Store in refrigerator or serve.

Hungry Girl yearns for low-calorie treats

Posted on by

Lisa Lillien, known best as Hungry Girl, has quite the appetite, but always seeks to make indulgent recipes with minimal calories. She continues the quest with her book, “HUNGRY GIRL TO THE MAX! The Ultimate Guilt-Free Cookbook.”

Before Hungry Girl visited a west Houston bookstore to sign copies of her latest work, she visited FOX 26 Morning News to share just a few of the more than 600 recipes featured in the book.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Classic Cinnalicious French Toast Nuggets

Entire recipe (8 nuggets): 147 calories, 4.5g fat, 360mg sodium, 19.5g carbs, 5g fiber, 3g sugars, 10g protein
Ingredients
1⁄2 teaspoon sugar-free French vanilla powdered creamer
1⁄4 cup fat-free liquid egg substitute
1 dash cinnamon
1 light hot dog bun
2 teaspoons light whipped butter or light buttery spread
Optional topping: sugar-free pancake syrup
Directions
In a wide bowl, mix powdered creamer with 1⁄2 tablespoon hot water and stir to dissolve.
Add egg substitute and cinnamon. Stir well.
Split bun in half. Cut each half widthwise into 4 pieces, leaving you with 8 “nuggets.”
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and let it coat the bottom. Meanwhile, coat nuggets on all sides with egg mixture.
Cook nuggets, flipping occasionally, until golden brown on all sides, 3 to 4 minutes. Enjoy!
MAKES 1 SERVING

Hungry Cowgirl Onion Rings
1⁄2 of recipe (about 15 rings): 148 calories, 3g fat, 441mg sodium, 34g carbs, 8.5g fiber, 6.5g sugars, 5g protein

Ingredients
1 large onion
1⁄2 cup Fiber One Original bran cereal
1 ounce (about 15) reduced-fat BBQ-flavored potato chips
1 teaspoon dried minced onion
1 teaspoon ranch dressing/dip seasoning mix
1⁄2 cup fat-free liquid egg substitute
1 tablespoon BBQ sauce with 45 calories or less per 2-tablespoon serving

Directions
• Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray.
• Slice off onion’s ends and remove outer layer. Cut into 1⁄2-inch-wide slices, and separate into rings.
• In a blender or food processor, grind cereal and chips into crumbs. Transfer to a wide bowl and mix in minced onion and ranch mix.
• In another wide bowl, whisk egg substitute with BBQ sauce. One at a time, dunk rings in the egg mixture, shake to remove excess, and coat with crumbs. Evenly lay rings on the baking sheets.
• Bake for 10 minutes. Flip rings. Continue to bake until outside is crispy and inside is soft, 10 to 15 minutes. Chew, you!
MAKES 2 SERVINGS

Diet Soda Cake
1⁄12th of cake: 171 calories, 3.5g fat, 301mg sodium, 34g carbs,

Ingredients
1 box moist-style cake mix (15.25 to 18.25 ounces)
One 12-ounce can diet soda

Directions
• Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking pan with nonstick spray.
• In a large bowl, whisk cake mix with soda until smooth. Pour into the baking pan.
• Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
• Slice and enjoy!
MAKES 12 SERVINGS

Red Hot Apple Pie in a Cup
Entire recipe: 140 calories, 0.5g fat, 44mg sodium, 47g carbs, 3.5g fiber, 24.5g sugars, 0.5g protein

Ingredients
1 medium Fuji apple, cored and cut into 1⁄2-inch cubes
12 to 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1⁄2 sheet), crushed
2 tablespoons Fat Free Reddi-wip
Dash cinnamon

Directions
• Place apple cubes in a microwave-safe cup or mug. Top with Red Hots—the more you use, the hotter the results! Cover and microwave for 2 minutes.
• Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
• Mix well. Let cool.
• Top with crushed graham crackers, Reddi-wip, and cinnamon. Voila!
MAKES 1 SERVING

On the Web:

Hungry Girl — http://www.hungry-girl.com/

Up Restaurant crab cakes and chocolate macarons

Posted on by

Located in Highland Village, an upscale shopping center in Houston, Up Restaurant features classic American food from tuna tartare and salads to steak and pizza. The restaurant is called Up because it’s on the third floor, over the Cole Haan shoe store, where diners enjoy the scenery of downtown Houston and the Galleria. A spectacular crystal chandelier, valued at $70,000, sits over the bar.

Chef Joe Macri shows food radio talk show host Cleverley Stone how to make breadless crab cakes and chocolate macarons, a French cookie, and FOX 26 anchor Chris Stipes meets Hairdar Barbouti, owner and creator of Up Restaurant.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Breadless Crab Cakes With Chipotle Pepper Sauce
Makes 8 crab cakes
Up Restaurant

Ingredients

  • 2 lbs lump crab meat
  • 3 Tablespoons chives, minced
  • 2 Tablespoons parsley, chopped
  • ¼ cup mayonnaise
  • 2 each lemons, zest and juice
  • 1 Tablespoon Dijon mustard
  • 2 Whole eggs
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Cajun spice
  • 2 ounces vegetable oil, for sauteeing

Directions
1. Squeeze any residual water from the crab meat.
2. In a large mixing bowl, combine all of the ingredients.
3. Weigh the crab mixture into 4 ounce portions and with your hand, or a ring mold if you have one, shape the crab mixture into cakes.
4. In a large non-stick sauté pan, add the vegetable oil and turn the flame to medium.
5. When the oil is hot, place 4 crab cakes in the pan and sauté on both sides until golden brown.
6. Repeat this process with the remaining crab cakes.
7. Place the sautéed crab cakes onto a baking sheet and place in a 300 degree F oven for 10 minutes so as to allow the crab cakes to get hot all the way through and set.

Chipotle Sauce
Makes 1 ½ cups

Ingredients

  • ¼ cup chipotle peppers in adobo sauce
  • 4 limes, zest and juice
  • 1 cup mayonnaise
  • 1 teaspoon salt

Directions
1. In a food processor, puree the chipotle peppers in adobo sauce, set aside.
2. Zest and juice the limes, set aside.
3. In a mixing bowl, combine the chipotle pepper puree, lime zest and juice, mayonnaise and salt and whisk until smooth.
4. Keep this sauce refrigerated for up to 1 week in a covered container if not using immediately.
5. Serve about 1 ½ ounces of sauce per crab cake.

Chocolate Macarons (French Cookies)
Up Restaurant

Ingredients for the meringues

  • 1 cup confectioners sugar
  • ¼ cup cocoa powder
  • ¾ cup almond flour
  • 3 each large egg whites, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup cocoa nibs

Ingredients for the ganache

  • 2/3 cup heavy cream
  • 7 ounces bitter-sweet chocolate, finely chopped
  • 1 ½ Tablespoons unsalted butter, at room temperature

Directions
1. Line a baking sheet with parchment paper and pre-heat the oven to 300 degrees F.
2. In a food processor, pulse the confectioners sugar, cocoa powder and almond flour to blend.
3. Pass this mixture through a mesh strainer to leave any clumps out of the mix. Set this mixture to the side.
4. In an electric mixing bowl, combine the egg whites and granulated sugar and begin to whisk on low speed until the eggs become foamy.
5. Turn the speed to high and whisk the egg and sugar mixture for about 5 minutes or until the meringue becomes shiny and stiff peaks are formed.
6. Fold the almond flour mixture into the meringue in three stages using a rubber spatula being careful not to over mix or you will deflate the air from the meringue.
7. Immediately scrape the meringue into a piping bag and pipe 1 ½ inch circles onto the parchment paper lined baking sheet.
8. Sprinkle each meringue with some of the cocoa nibs.
9. Allow the uncooked meringue circles to air dry for about 40 minutes allowing a crust to form before baking.
10. While the meringue is drying, make the ganache by heating the cream until it boils.
11. Place the chopped chocolate in a bowl and pour the boiling cream over the chocolate.
12. Whisk the chocolate and cream mixture until it is smooth and then stir in the butter.
13. Cool the ganache until it firms up and is able to be piped from a pastry bag. Set ganache aside.
14. After letting the meringue rest for 40 minutes, bake in the pre-heated 300 F oven for about 18 to 22 minutes or until crisp.
15. When the cookies are cooked, slide the sheet of parchment with the cookies on them to cool off.
16. When the cookies are cool, lay them on a tray flat side up and pipe some of the ganache on every other cookie.
17. Place the plain cookie on top of the chocolate ganache topped cookie and press slightly so as to allow the ganache to spread evenly.
18. Refrigerate cookies for up to 3 days in a covered container.
19. Before serving the macaron, take out of the refrigerator and allow to come to room temperature for about 30 minutes, then serve.

Quick lunch options to prevent skipping meals

Posted on by

Ali Miller, registered dietitian and natural foods consultant with Naturally Nourished, shares some balanced lunch options and explains why skipping meals can be detrimental to our weight loss efforts.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

What effects can skipping a meal have on the body?

  • Decreased metabolism
  • Irregular blood sugar levels
  • Decreased energy levels
  • Sugar cravings
  • Difficulty concentrating

What makes a balanced lunch?

The focus should be on vegetables as the primary intake followed by lean, clean proteins and balanced out with a low-glycemic carbohydrate such as beans, sprouted grains, or fruit. Ensure a variety of color, textures, and flavors for optimal balance and diversity to ensure sustainability in your plan!

What are the benefits of packing your own lunch vs. dining out?

When we pack our own lunch, we have the ability to decrease preservatives, binders, fillers, while focusing on clean nutrient-dense foods. Also we can ensure we are getting balanced foods and using discipline in our decision making process…it is a lot easier eating a healthy lunch that was packed the night before when you were satisfied rather than selecting a healthy option on a menu when you are hungry!

Turkey, Apple & Hummus Pinwheels
Ali Miller, RD, LD Naturally Nourished RD

Turkey contains L-tryptophan, which helps to release serotonin, a natural feed-good chemical. This sweet-salty combination is sure to satisfy cravings in a more wholesome and healthful way.

Ingredients

  • 5-6 oz deli sliced, low-sodium turkey (free of nitrates/hormones/antibiotics)
  • 1/2 apple (I like Granny Smith in these)
  • 2 6-inch whole-wheat tortilla or gluten-free option (Flat outs are a good brand as they have higher protein)
  • 2-3 Tbsp hummus (check out Ali’s recipe at: www.naturallynourishedRD.com)
  • 1-2 cups mixed organic salad greens

Directions

  1. Slice apples into ½ inch thick slices.
  2. Spread hummus on tortillas and layer with turkey and apples.
  3. Top with salad greens and roll up tightly.
  4. Place in refrigerator for 2 hours or until firm.
  5. Unwrap and cut each into 5-6 pinwheels.

Yield: ~10-12 pinwheels.
Per 1 wheel: 37 kcal, 0.5 g fat, 60 mg sodium, 6 g carbohydrate, 4 g protein

Greek yogurt dip with fresh veggies
Ali Miller, RD, LD Naturally Nourished RD
Makes 8 servings

Ingredients

  • 1 cup plain Organic Greek Yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh chives or green onions
  • Sea salt to taste

Directions

  1. In a medium bowl, combine the Greek Yogurt and all ingredients.
  2. Add salt to taste and serve with 1-2 cups of your favorite vegetables.
  3. Optional: thin out dip with additional Tbsp lemon juice for salad dressing.

Nutrition per 1/4 cup serving
Calories: 33 Total Fat: 0.8g Carbohydrates: 2g Protein: 5g

Do you like what you see? Visit http://naturallynourishedrd.com/ for more information!  And “like” Naturally Nourished on Facebook by visiting http://www.facebook.com/alimillerRD.

The Junior League of Houston offers take-out Thanksgiving dinner

Posted on by

For anyone who does not want to cook on Thanksgiving, The Junior League of Houston is offering a full Thanksgiving dinner to-go. The dinner serves between 10 and 12 people at a cost of $200. (no tax on Thanksgiving meal or side dishes). Sales of the to-go dinners benefit the League’s community efforts, which will provide approximately $2 million in trained volunteer time and direct financial support to 37 community programs in 2012 including the Houston Food Bank, Houston Areas Women’s Center and Texas Children’s Hospital.

Catherine McCoin, president of the Junior League of Houston, and Malcolm Rowland, general manager, show food radio talk show host Cleverley Stone how to make cranberry relish and smoked gouda mashed sweet potatoes. Call 713-622-5965 to place orders.

For more information about the dinners, visit http://www.juniorleaguehouston.org/?nd=pantry.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Cranberry Relish
The Junior League of Houston

Ingredients
1 cup Water
1 cup Sugar
12 oz. Fresh Cranberries
1 tsp. Orange Zest

Directions
1. Combine sugar and water in a sauce pan and bring to a boil.
2. Add cranberries and orange zest and bring back to a boil.
3. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat, cool, cover and refrigerate until ready to serve.

Smoked Gouda Mashed Sweet Potatoes
The Junior League of Houston
Serves 6

Ingredients
4 tablespoons butter
3 tablespoons heavy cream, divided
1/2 teaspoon coarse salt
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 pounds sweet potatoes, peeled and cut into ¼ inch slices
½ cup shredded smoked gouda cheese
6 strips bacon, cooked crisp and crumbled
2 green onions, chopped

Directions
1. Heat butter, 2 tablespoons cream, salt, sugar, cayenne and sweet potatoes in a large sauté pan over medium low heat.
2. Coat potatoes, reduce heat to low, cover and cook until potatoes are very tender, 30/40 minutes.
3. Stir occasionally.
4. Remove from heat, add the cheese and the remaining cream.
5. Cover for 1 to 2 minutes until the cheese melts.
6. Mix thoroughly to mash potatoes.
7. Top with the bacon and green onions just before serving.

Three Brothers Bakery offering pink treats for breast cancer awareness

Posted on by

The Jucker family has been baking for five generations and almost 200 years. The family started baking in Chrzanow, Poland in a building where, it is said, Napoleon spent the night. Three Brothers Bakery in Houston still uses the family’s original eastern European recipes for rye bread, challah (egg bread), Danish, cheese pockets, kaiser rolls, bialis, traditional bagels, onion boards and onion pockets. Three Brothers Bakery is known for its gingerbread recipe and specialty cakes.

Husband and wife Bobby and Janice Jucker are the co-owners of Three Brothers Bakery. Janice is a breast cancer survivor. October is breast cancer awareness month and Janice and Bobby are participating in awareness programs, including the Susan G. Komen Foundation Race for the Cure. Janice Jucker tells FOX 26 News reporter Ruben Dominguez about the bakery while Chef Bobby shows food radio talk show host Cleverley Stone how to make a pink ribbon cake from petit fours.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out restaurant gift cards on every radio show!)

BlackFinn American Grille a new addition to Houston Restaurant Weeks

Posted on by

BlackFinn American Grille opened just ten months ago and they are thrilled to participate in Houston Restaurant Weeks benefiting the Houston Food Bank. Chef Edgar Sepulveda and sales and marketing manager Michelle Tarallo show food radio talk show host Cleverley Stone how to make Blackened Brie with Apricot and Cranberry Chutney.

BlackFinn American Grille offers a three-course Saturday and Sunday brunch for $20 per person; a three-course lunch for $20 per person; and a three-course dinner for $35 per person during Houston Restaurant Weeks. The restaurant will donate $3 from each brunch and lunch sold and $5 from each dinner sold to the Houston Food Bank.

The Food Bank feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the greater Houston area. Houston Restaurant Weeks ends on Friday, August 31, 2012. BlackFinn American Grille will extend Houston Restaurant Weeks menus through Labor Day, Monday, Sept. 3, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, http://www.houstonrestaurantweeks.com/ .)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Bistro Le Cep participating in Houston Restaurant Weeks

Posted on by

Chef Imrai Sanvicente from Bistro Le Cep is participating in Houston Restaurant Weeks, benefiting the Houston Food Bank. Some of the dishes he is featuring on his special Houston Restaurant Weeks dinner include: Grilled Caesar Salad with Shaved Parmesan, Petit Lamb Loin Chop a la Provencal and Creme Brulee. He shows food radio talk show host Cleverley Stone how to make his famous crab cakes.

Houston Restaurant Weeks takes place from August 1 through August 31, 2012.
Bistro Le Cep will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.
The Houston Food Bank, founded in 1982, is a certified member of Feeding America, the nation’s food bank network.
The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018.
For more information about Houston Restaurant Weeks, visit http://www.houstonrestaurantweeks.com/

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Le Cep Crab Cakes (Makes 8 -10 servings)
Chef Imrai Sanvicente, Bistro Le Cep

Ingredients

  • 1 lb jumbo crab meat
  • ½ lb crab claw meat
  • 2 oz red bell pepper finely chopped
  • 2 oz green bell pepper finely chopped
  • 1 oz fennel finely chopped
  • 1 oz leek finely chopped
  • ½ oz garlic finely chopped
  • 1 cup mayonnaise
  • 2 ea eggs
  • 1 cup extra virgin olive oil
  • Salt & pepper to taste
  • Lea & Perrins sauce to taste
  • Tabasco sauce to taste
  • Panko Japanese breadcrumbs

Instructions
1. In a large bowl mix all the vegetables, mayonnaise and eggs then season to taste.
Add the crab claw meat and mix well. Save the jumbo crab meat and add it last, trying not to break it apart.
2. Make 4 oz crab cakes and coat them with the breadcrumbs.
3. Preheat an iron skillet or a sauté pan, add just enough olive oil to make them golden brown on both sides,
finish them in a pre-heated oven at 375 degrees F for about 7 minutes.
4. Serve immediately, top it with a light red pimento sauce (see recipe below) or your favorite tartar or cocktail sauce.

Red Pimento Sauce (Makes 1 quart)

Ingredients

  • 3 oz butter
  • 1 onion chopped
  • ½ oz minced garlic
  • 3-4 red bell peppers, roasted and small diced
  • 3/4 qt chicken stock
  • 1 Tbsp lemon juice
  • 1/2 qt heavy cream
  • 2 bay leaves
  • salt and pepper to taste

Instructions
1. Melt the butter in your soup pot and throw in the onions.
Sauté them until they’re translucent and soft. When they start getting bits of brown color, dump in the garlic.
2. Sauté the onions and garlic together. Add broth and peppers and bring to a boil. Reduce heat to medium-low, cover,
and simmer at least 30 minutes.
3. Add lemon juice and bay leaves and blend with an immersion blender. If you don’t have an immersion blender you
can do it in batches in a food processor or a regular blender.
4. Stir in the cream, taste and season with salt and pepper.

Celebrate National Cheesecake Day with an ‘Oreo® Dream’

Posted on by

July 30 is National Cheesecake Day and who better to celebrate this wonderful holiday than The Cheesecake Factory? The restaurant is celebrating the day by offering dine-in guests “Any slice, half price” and introducing the new Oreo Dream Extreme Cheesecake.

The Cheesecake Factory Oreo® Dream Extreme Cheesecake is an Oreo lover’s dream! It features Oreo® cookies baked in creamy cheesecake with layers of moist fudge cake and Oreo cookie mousse, topped with milk chocolate icing & a gigantic Oreo cookie wafer. The National Cheesecake Day offer is being extended until July 31 for The Cheesecake Factory Facebook fans only! Find the offer on The Cheesecake Factory Facebook page.

Oreo Cookie Cheesecake Sandwiches

Ingredients

• Slices of your favorite cheesecake
• Oreo cookies
• Your favorite toppings (Jimmies, mini chocolate chips, chopped toffee, coconut & chocolate curls, etc.)

Directions

1. Remove the cheesecake slices from refrigeration and place into a mixing bowl. Fold with a rubber spatula. Do not over-mix. (Cheesecake should still be somewhat firm and not too soft. It must hold its shape when being scooped.)

2. Line a sheet of pan with wax paper.

3. Separate Oreo cookies into two halves and arrange the halves side by side on the sheet pan. (It’s OK if the cream does not cleanly break apart.)

4. Scoop a 1-oz. level scoop of the cheesecake mixture and place on top of one of the cookie halves. Gently press the other cookie half on top to form your Oreo Cookie Cheesecake Sandwich. Repeat until remaining cheesecake mixture has been used.

5. Gently roll the Oreo Cookie Cheesecake Sandwich in your favorite topping(s) until the entire outer edge of the cheesecake is evenly covered.

6. Place the finished Oreo Cookie Cheesecake Sandwiches in the freezer for ½ hour before serving. After freezing, sandwiches can be enjoyed immediately or kept under refrigeration for one day. They can also be stored for up to one week in the freezer wrapped in plastic or in a freezer proof container although the cookie will become soft and they will eat like a classic ice cream sandwich.

7. Bon Appétit

On the Web:

The Cheesecake Factory — http://www.thecheesecakefactory.com/

The Cheesecake Factory on Facebook — http://www.facebook.com/thecheesecakefactory

Gluten-free cream puffs

Posted on by

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Cream Puffs (Makes 12 large servings)

INGREDIENTS

Pâte à Choux

  • 1 tablespoon sorghum flour
  • 2 tablespoons tapioca flour
  • 5 tablespoons cornstarch
  • 1 teaspoon guar gum
  • 5 tablespoons unsalted butter
  • 5 tablespoons water
  • 2 tablespoons half-and-half
  • 1½ tablespoons castor sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 large egg white
  • ¾ teaspoon baking powder

Chantilly Cream

  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  • ¾ cup strained apricot preserves
  • confectioners’ sugar for dusting

Position an oven rack in the center of the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

For the Pâte à Choux: In a small bowl, combine the sorghum and tapioca flours, cornstarch, and guar gum. Stir with a small whisk to blend.

In a heavy, medium saucepan, combine the butter, water, half-and-half, granulated sugar, and salt. Cook over medium-low heat until the butter has melted and the mixture comes to a gentle boil.

Add the dry ingredients and stir vigorously with a wooden spoon, using a scraping motion, for 3 minutes, or until the dough pulls away from the sides of the pan and leaves a film on the bottom of the pan.

In a glass bowl, whisk together the eggs and egg white, then whisk in the baking powder. Allow egg mixture to sit for at least 5 minutes to activate the baking powder; it will foam up considerably. Transfer the dough to a food processor and pulse for 30 seconds to cool slightly. With the food processor running, gradually add the egg mixture to make a thick, sticky paste, about 1½ minutes.

Fit a pastry bag with a 1-inch plain tip and fill the bag with the Pâte à Choux. Pipe mounds of paste, each about 1½ inches wide, 2 inches apart on the prepared pan. You should have 12 mounds. Using the back of a wet teaspoon, smooth the tops of the cream puffs and bake for 15 minutes. Do not open the oven door during this time. Reduce the oven temperature to 375°F and bake for 7 minutes more, or until the puffs are golden brown.

Remove the puffs from the oven and pierce the side of each one with a paring knife. Return to the turned-off oven with the door ajar for 10 minutes. Transfer to wire racks to cool completely.

Whip the heavy cream with the confectioner’s sugar until it begins to hole medium folds. Strain the apricot preserves and fold into the Chantilly Cream. Transfer the cream to a pastry bag fitted with a star tip and inject into the cream puffs until they are all filled.

Dust with confectioner’s sugar and serve.

Learn more about gluten-free cooking and baking

On the Web:

The Art of Gluten Free Living with Karen Morgan of Blackbird Bakery — http://www.artofglutenfreeliving.com/

July is National Ice Cream Month

Posted on by

July means summer heat in Texas, so what better month to celebrate National Ice Cream Month. Blue Bell is recognizing the month with the flavor Summer Strawberry Pie, and during the month of July only, Blue Bell welcomes back the Christmas Cookies flavor. Christmas Cookies ice cream combines holiday cookies, including chocolate chip, snickerdoodle, and sugar, in a tasty sugar cookie ice cream with red candy cane shaped sprinkles and a green icing swirl throughout.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Summer Strawberry Pie Trifle

  • 12 oz. shortbread cookies, crumbled
  • 4 c. (approximate) Blue Bell Summer Strawberry Pie Ice Cream
  • ¼ c. sliced almonds, toasted
  • ¼ c. toasted shredded coconut
  • ½ c. strawberry
  • chocolate dessert topping
  • frozen whipped topping
  • thawed fresh strawberries

Directions

  1. Place half of the cookies in the bottom of a 2 ½-quart straight-sided serving bowl.
  2. Scoop half of the ice cream evenly over the cookies.
  3. Sprinkle ice cream with half of the almonds and coconut.  Drizzle with half of the topping. Repeat layers.
  4. Serve immediately in chilled dessert dishes adding a dollop of whipped topping and some fresh strawberries. Makes 12 to 15 servings.

Note: Can be made ahead of time and frozen for up to 24 hours. Remove from freezer 10 to 15 minutes before serving.
Note: Make individual trifles using Old Fashioned glasses.

Summer Strawberry Pie Banana Split

Ingredients

  • 1 small banana, peeled and cut in half length-wise
  • 3 scoops Blue Bell Summer Strawberry Pie Ice Cream (approximately ½ cup each)
  • 1 T. Strawberry dessert topping
  • 1 T. Chocolate dessert topping
  • optional ½ c. Frozen whipped topping, thawedGarnishes
  • 1 T. Shaved chocolate (white, milk or dark)
  • 1 T. Toasted, sliced almonds
  • 1 T. Crumbled shortbread cookies

Directions

  1. Place banana, cut-side up in a chilled banana split dish.
  2. Place the 3 scoops of ice cream side-by-side on top of the banana.
  3. Drizzle ice cream with strawberry topping. (To add some chocolate flavor, drizzle ice cream with chocolate topping (optional)).
  4. Add a dollop of whipped topping to each scoop.
  5. Sprinkle with desired toppings.
  6. Serve immediately.  (Makes one serving or can be shared to make two servings)