July 9th, 2013 
Blog 
Comments Off on “Tasting the Tour” – Food From the 100th Tour de France Route, Part 4: Pan Seared Sea Scallops 
After a well-earned day of rest following a week of fast-paced racing through France capped by eye-bugging climbs up the Pyrenees, the Tour got back on the road today ripping their way from Saint-Gildas-des-Bois to Saint-Malo in northwestern France. (For more information about the, click the picture below for a link to the official Tour de France site. For friendly, personalized help about traveling to Saint Malo – or anywhere else in France – click this link.) Read more »
July 4th, 2013 Blog Comments Off on “Tasting The Tour” – Food From the 100th Tour de France Route, Part 2: Provencal Vegetable Tian 
I got a good wry smile out of this line from SBNation.com regarding today’s stage 6 of the Tour de France from Aix-en-Provence to Montpellier: “A relatively short 176.5 km trek across flat land should see this year’s sprinters shine once again”.
A relatively short 176.5 km (110 miles) – ripping the pedals at over 30 mph average? Ow! Read more »
June 29th, 2013 Blog Comments Off on “Tasting the Tour”: Food From the 100th Tour de France Route, Part 1 – Corsican Calzone 
The biggest cycling event of the year, the Tour de France, just got underway today. This year marks the hundredth anniversary of by far the toughest race on Earth that runs three weeks covering well over 2000 miles through the spectacular flats, hills and mountains of France.
As a lifelong cyclist and big tour fan, this year I’m researching some of the foods particular to the major regions the tour will ride through. For the first time ever, the first three days of the tour will be on the island of Corsica just southeast of France and west of Italy in the Mediterranean Sea. As you might well imagine just by its sheer location, the food on Corsica is a fantastically rich blend of French and Italian flavors. Read more »
June 8th, 2013 Blog Comments Off on Starting a Conversation with New Dorm Room Food Video and Picture Book Recipe Ebook 
Four years ago, I dreamed of putting together step-by-step video and picture books to help people get in and out of the kitchen as quickly as possible – and live to tell about it – with something darn flavorful on a plate. And though I hopped on that dream right away and do have video and picture books on the market, I’ve always been limited by book distributor file size constraints and could never have the videos directly embedded in the books free of Internet access. Now I can – but only through Apple and iTunes – and specifically, only for the iPad. Read more »
Mai Tai is Tahitian for “out of this world”. Victor “Trader Vic” Bergeron created his signature drink in Oakland, California in 1944 and is remembered for saying, “Anybody who says I didn’t create the Mai Tai is a dirty rotten stinker!”
That full-on attitude matches the rich citrus, almond and rum “out of this world” flavor of this popular tropical cocktail.
Rule of thumb to make two 4-ounce drinks: for every 2 ounces of lime juice, add 1/2 teaspoon sugar, 1 ounce almond (orgeat) syrup, 1 ounce orange curaçao 2 ounces white or amber rum and 2 ounces dark rum. Just click any picture on this page for a complete step-by-step picture book recipe.
All right! The temperature’s finally changing from cool to warm, so how ‘bout we take tea from hot to cold as easily as possible. What you’ll see here is the fastest and easiest way I know to make fresh and flavorful iced tea. The key is warming the water only enough to get the tea bags to steep effectively and then getting the tea in the refrigerator to cool as quickly as possible.
Just click any picture on this page for complete, easy to follow step-by-step picture book directions. Read more »
April 22nd, 2013 Blog Comments Off on Pickled Pork and Harvest Grains Alfredo Fusion – All in Pictures 
All right! Last post was something totally different: pickled pork. If you haven’t tried it yet, I hope you give it a shot sometime soon.
And if you do try it, here’s something very cool to make: Harvest Grains with Pickled Pork Alfredo. if you don’t have pickled pork on hand or don’t even want to make it yet, you can substitute any kind of leftover meat, chicken or fish. The same goes for Harvest Grains, which are a mix of Israeli couscous, baby garbanzo beans and red quinoa and can be substituted with rice, pasta or even quinoa. Easy! Read more »
April 18th, 2013 Blog, Recipe Menu Comments Off on Pickled Pork: Different But Delicious – All in Pictures 
Now for something completely different – and darn good!
I got a request from a high school student in Saudi Arabia a few weeks ago for pickled meat. I’d never even heard of the stuff. So, I did some research online and put together the step-by-step picture book recipe for pickled pork you can get right here by clicking any picture on this page. Read more »
April 8th, 2013 Blog, Recipe Menu Comments Off on Microwave Cooked Quinoa Alfredo – Quick, Easy & All in Pictures 
Last couple of posts have shown how to cook fantastically flavorful and incredibly nutritious quinoa either on the stove or in the microwave oven. I’ve since heard from quite a few people who’ve said they’ve started to use quinoa and mostly serve it plain. Plain is fine, but here’s a quick and easy way to add a nutritional punch to an Italian favorite by making Quinoa Alfredo in the microwave oven.
You’ll see in the picture below showing what you’ll need that this recipe calls for evaporated milk instead of the traditionally used heavy cream to make Alfredo sauce. Evaporated milk has half the calories and 1/5th the fat of heavy cream though both evaporated milk and heavy cream have similar cooking and flavor properties. I love that!
Just click either picture on this page for a complete, easy to follow step-by-step picture book recipe.
March 20th, 2013 Blog Comments Off on Flavorful, Nutritious and Easy to Cook Quinoa – All in Pictures 
Quinoa (pronounced “keen-wah”) is a fully flavorful, highly nutritious seed that’s incredibly versatile to use and easy to cook. Now, before you say “Keen-what”, I know it sounds different, and it’s actually something that’s somewhat new to me. My favorite variety is red quinoa because of its slightly sweet, nutty flavor. But quinoa of any color tastes great and has excellent texture – smooth on the inside with a great mouth pop to it when you first bite on it. And then there’s the incredible nutritional value, which is even more remarkable when you consider the tiny natural package it comes in. Read more »
