9.26.2012

Jenna's Book Giveaway Winners!

The winners of Jenna's Book Giveaway are.....

Debby Foodiewife: "Favorite Fall food? That's easy. Pumpkin and/or sweet potatoes. I never tire of them... baked, mashed, boiled, roasted... fabulous flavors!"

Kim H: "I love fall and all the foods associated with the season but I think pumpkin is my favorite.
Thanks for the great give away. I wish I could attend the book party!

Ben Shors:  "Most things pumpkin - especially pumpkin cookies - will have to try these!"

Looks like pumpkin seems to be our readers' Fall fav.  Congratulations, Winners!!


Your signed copies will be sent to you right after the White Jacket Required Book Launch Party hosted by Miss Sophie and moi on

Thursday, October 4, 2012
5-7 pm
at Miss Sophie's Marketplace 
in Mighty Eighth Air Force Museum


You are ALL invited!  It will be a great time with Jenna, nibble on some great free food, did I mention free food?  And wonderful music provided by my teenage son's classical trio-cello, piano, and violin (he plays the cello) at this beautiful venue!
Click here for more info

Photo credits to mightyeighth.org





Thank you everyone for enthusiastically participating in this giveaway!  This was so fun for me and I'm inspired to have another book giveaway very soon.  Stay tuned!
XOXOXO


9.24.2012

Jenna's New Book Giveaway and Pumpkin Whoopee Pie Recipe

The first day of Fall was this past Saturday and when I woke up early this morning and opened my back door to let my fat cat Benny Boy in, I gasped in delight as the cool air hit me.  Cool 57 degrees with no humidity.  And in sultry Savannah, that means not only wonderful days head for all the fabulous Fall-ish foods but good hair days!  Yeah, for Autumn! 

Last Monday's post was a book giveaway for Jenna's new book.  And many of you responded pumpkin as your favorite Fall food and here is Jenna's awesome Pumpkin Whoopee Pie recipe from White Jacket Required, Culinary Coming-of-age Story.   

IPC kitchen made these babies for our Wednesday noon service lunch.  Everyone went goo-goo-ga-ga over these delectable things.  Yes, all the goodness of Fall in our mouths!  We multiplied the recipe X4 and yielded about 74 pies.  

And it's not too late to enter to win a copy of Jenna's new book, autographed of course!  Simply answer this question on the comment form below.  Three winners will be announced on Wednesday!


What is your favorite Fall food? 
Sweet potatoes? Turkey? Pot Pies? All things Pumpkin?
  • Contest ends Tuesday, September 25, 2012 at midnight EST.  
  • One entry per person, please. 
  • Winners must have US mailing addresses. 
  • Three winners will be chosen by Random.org and notified by email.  



Pumpkin Whoopee Pies
Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Makes about 18 whoopee pies
These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.

For the buttercream filling
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar, divided
¾ cup shortening

For the cookies
2 cups brown sugar 
1 cup canola oil
1½ cups canned pumpkin 
2 eggs
1 teaspoon vanilla extract 
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder 
1 teaspoon baking soda 
1½ teaspoons cinnamon 
½ teaspoon cardamom
¼ teaspoon ground cloves
¼ teaspoon ground white pepper 
1½ teaspoons ground ginger

Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to overmix).

For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.




The above is an excerpt from the book White Jacket Required: A Culinary Coming-of-Age Story by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.


Jenna Weber
, author of White Jacket Required: A Culinary Coming-of-Age Story, is the author of the highly successful food blog Eat, Live, Run. In 2007, she attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida. White Jacket Required is her first book. She lives in San Francisco, California. Go to www.eatliverun.com for an up-to-the-minute look at Weber's world of food.

For more information please visit http://www.eatliverun.com, and follow the author on Facebook and Twitter

9.21.2012

Henry's Fish En Croute and French Country Style White Beans


Food is an universal language.  I don't know how often I meet a stranger, then hear about his or her experience with Korean food.  That stranger now becomes a friend because we have shared the same flavor and spices of my birth country; food becomes the connection of shared experiences and hearts.   

Before I even met Henry Skipper, the CEO of the Mighty Eight Museum, I knew I would like him.  Any CEO who would humble himself to be in the place where the grunt work is done?  Yes, he would be alright with me.  And so he was.  Genuinely warm and sincere man, who can out-cook any seasoned chefs.  He looked quite natural in that white toque and his food, quite fabulous.  



Click here to read more about Henry Skipper on Miss Sophie's article on Savannah Morning News....  
 I have a theory — all men who like to cook are always fantastic cooks, and Henry Skipper proves my theory.
By day he serves as CEO of the Mighty Eighth Air Force Museum, but when he gets home, he becomes a 
chef extraordinaire.....



Henry’s Fish En Croute
Recipe by Henry Skipper, CEO Mighty Eighth Museum
Used with permission
Serves 2

2 fish filets, approximately 1 pound (Salmon,
1 sheet of puff pastry, thawed
9 ounces of fresh spinach (steamed and drained)
2 shallots, minced
½ cup dry white wine
1 tablespoon flour
¼ cup sour cream
1 tablespoon lemon juice
3 tablespoons butter
Pinch red pepper flakes
Kosher salt and pepper to taste
2 cloves garlic, minced
1 egg with 1 tablespoon water

In a medium sauté pan, melt butter over medium heat. Add shallots and saute until soft (3-4) minutes

Stir in garlic and cook for 30 seconds. Add flour to shallots and garlic and stir to combine. Slowly stir in white wine and reduce until almost evaporated. Add spinach, lemon juice, sour cream, red pepper flakes, salt and pepper. Remove from heat and allow mixture to cool.

Roll pastry out thin. Place 1 filet on pastry and spread spinach mixture on top. Place second filet on top of spinach and cover with pastry. Seal edges and brush with egg wash. Transfer to a greased cookie sheet. Bake at 400 degrees until brown, 20-25 minutes. Remove from oven and allow to cool for 5 minutes. Slice and serve.

Option: Top with your favorite seafood sauce.

Note: Henry’s favorite fish for this recipe is fresh local shad filets, but this recipes works well with any fish high in oil and of sufficient thickness to withstand the cooking time without drying out, such as fresh wild salmon.


French Country Style White Beans 
Recipe by Henry Skipper, CEO Mighty Eight Museum
Serves 4

This recipe should be combined with roasted or grilled pork, Chicken, Lamb or Wild Game. The meat can be served over the beans

1 package of dried Porcini mushrooms, soaked in 2 cups of water
32 ounces chicken stock or broth
1 cube of Knor concentrated chicken stock
5-6 tablespoons butter, divided
1-2 packages shitake mushrooms, thinly sliced
3 small bunches green onions, green & white parts, chopped
3-4 cloves of garlic, minced
1 teaspoon parsley
1 jalapeño pepper, seeded and minced
2 cans great Northern Beans, drained and rinsed well
2-3 Roma tomatoes, chopped
1 tablespoon olive oil

1. Drain porcini mushrooms, reserving the liquid and discard mushrooms

2. In a stock pot, combine chicken stock, Knor concentrated stock cube and 1 ½ cups of liquid from the dried porcini mushrooms and reduce until slightly thickened, approximately 10-15 minutes

3. In a medium non-stick skillet, melt the butter. Add the shitake mushrooms and sauté for 2-3 minutes.  Add the onions, jalapeno pepper and garlic and cook for 1 minute. Gently stir in beans, parsley and reduced liquid, bring to a simmer and remove from heat.  Taste for salt & pepper (Henry prefers truffle salt.) Transfer to a warm platter. Top with meat of your choice, spread fresh diced tomatoes on top and drizzle with olive oil.




9.17.2012

Girls' Night Turkey Burger Recipe and Book Giveaway!



Good Monday morning!  It's September and the heat blanket which has been hovering Savannah for last three months has lifted.   And everyone, including my dog Brie is happy to be breathing crisp, cool air.  Without the oppressive Southern heat, our steps have springs and days are much more enjoyable to do school, work, and play. I love Savannah in September!

And to add to this excitement, here is my first giveaway on my blog.  I'm giving away three autographed copies of White Jacket Required-Culinary Coming of Age Story written by my very special friend, Jenna.  She is an amazing chef/writer of Eat, Live, Run, incredibly beautiful inside and out, and a daughter of my most favorite couple at my church!  

To learn more about Jenna, please visit http://www.eatliverun.com, and follow her on Facebook and Twitter


 And since Jenna will be coming through Savannah for her book signing tour in October,  Miss Sophie and I are throwing a big party to celebrate her and her new book.  So if you are in the area, please come and join us!  

Here is one of Jenna's mouth watering recipes in the new book,  Girls' Night Turkey Burgers.  These were served at our church's Wednesday Noon Service lunch, (topped with Pepperjack cheese and tomato-caper salsa) and everyone LOVED them!  


To enter to win a copy of Jenna's new, autographed book,  all you have to do is leave a comment on this post by answering this question.
I absolutely love Fall and all the bounteous food that comes from it.  

What is your favorite Fall food? 
Sweet potatoes? Turkey? Pot Pies?

  • Contest ends Tuesday, September 25, 2012 at midnight EST
  • One entry per person, please. 
  • Winners must have a US mailing address. 
  • Three winners will be chosen by Random.org and notified by email.




Girls' Night Turkey Burgers with Spicy Sweet Potato Fries
Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.


Serves 2
Old Bay seasoning is the secret ingredient in these easy and healthy turkey burgers. I like to serve mine with melted cheddar or pepperjack cheese on top. The spicy sweet potato fries (baked of course!) complete the meal.


1 large sweet potato, peeled and sliced into matchstick-thin slices 
Sea salt

1/8 teaspoon cayenne pepper, or to taste 
Cooking oil spray

½ pound lean ground turkey 
1 egg, lightly beaten
½ teaspoon sea salt
1 teaspoon Old Bay seasoning 
1 red bell pepper, chopped
2 slices cheddar or pepperjack cheese (optional but delicious) 
2 hamburger buns, toasted (preferably whole wheat) 
Ketchup or hot sauce


Preheat the oven to 400°F and grease a cookie sheet.

Arrange the sweet potato slices in one layer on the sheet and sprinkle with sea salt and cayenne. Spray fries with vegetable oil spray and bake for 30 minutes, turning each fry over midway through baking.

In a large bowl, combine the turkey, egg, salt, Old Bay seasoning, and bell pepper. Mix thoroughly either with your hands or with a spoon until everything comes together and is combined well. Form into two even patties.

Cook the burgers in a nonstick skillet over moderate heat until cooked through, about 7 minutes per side. Top each with a slice of cheese and cook two minutes longer, allowing the cheese to melt.

Remove from heat and serve on toasted buns, topped with desired accompaniments. Serve with hot sweet potato fries and plenty of ketchup and hot sauce.

The above is an excerpt from the book White Jacket Required: A Culinary Coming-of-Age Story by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.


Jenna Weber
, author of White Jacket Required: A Culinary Coming-of-Age Story, is the author of the highly successful food blog Eat, Live, Run. In 2007, she attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida. White Jacket Required is her first book. She lives in San Francisco, California. Go to www.eatliverun.com for an up-to-the-minute look at Weber's world of food.

For large volume cooking:  10 lbs of ground turkey was used to yield about 32- 5 oz burgers.