Foodie Funny

How dangerous is your lunch?

Be careful out there!

(as seen on pleated-jeans)

Google's New Recipe View

Take a look at what Google can do for us now - a better recipe search! Google has added a new Recipes view to its left-hand panel to enable us to focus our search. Information and video are available here. How cool is that?

Asian Spinach Salad

March is National Nutrition Month and I will be blogging throughout the month on this year's theme: Eat Right with Color. Is there an easier way to choose nutritious foods than using one's eye for the most colorful items, such as dark green leafy vegetables, oranges, bright yellows, reds, and even purple?

Spinach carries a powerful punch in the area of nutrients: good sources of folate, beta-carotene, iron, and vitamin K. And, like other dark green leafy vegetables, spinach provides fiber, magnesium, and calcium. Spinach is also low in calories, but take it easy with the dressing. Add just enough for the leaves to glisten.

This Asian-inspired spinach salad recipe is from 2001 but it never fails to please the senses, and it follows this year's theme to Eat Right with Color. Lunch is served.

Asian Spinach Salad
Recipe Bon Appetit, January 2001


Ingredients: 

8 tablespoons olive oil 
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce 
1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken 
1/2 cup slivered almonds 
2 tablespoons sesame seeds 
1 10-ounce bag ready-to-use spinach leaves 
1 bunch green onions, chopped
Salt and pepper, to taste (I started with 1/2 tsp Kosher salt, 1/4 tsp black pepper. After tasting for seasoning, I added an additional 1/2 tsp Kosher salt and it was perfect for me.)

Directions:

1. Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper. 

2. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

Pretzel S'mores

Kumbaya, anyone? When you have the desire for s'mores you don't have to build a campfire. Nor do you need graham crackers. You still get gooey and sticky with the added pleasure of that great sweet/salty balance. I'll have to admit I don't care for gooey or sticky so I took it easy with the marshmallows. You, however, may certainly get as gooey and sticky as you so wish.

Ingredients: pretzels, milk chocolate, mini marshmallows.

Preheat oven to 350-degrees. Line up salted pretzels on a baking sheet covered with parchment paper and top with a square of milk chocolate. I used a giant Hershey's bar that was divided into four squares, which I halved to fit the pretzel. Hershey's kisses also work. Place into oven until the chocolate is soft, about 1 to 1 1/2 minutes.

Change oven to broil. Place three mini marshmallows on the melted chocolate. If you prefer gooey, squeeze marshmallows together and place on the chocolate. Put under broiler for marshmallows to brown. No marshmallows in the cabinet? Marshmallow creme works too.

Carefully place a second pretzel on top and allow to cool. Once cooled, used your imagination. You can grate more chocolate on top, sprinkle with cocoa powder, or brighten up with sprinkles. Plain works just fine for me.

Birmingham Chefs Shine

Birmingham chefs Frank Stitt, Chris Hastings and Chris Dupont are among the semi-finalists for the prestigious James Beard Awards, the James Beard Foundation announced this morning.

Stitt is nominated for the most outstanding chef in the country. Hastings and Dupont are up for best chef in the South region. 

Also, Stitt's Highlands Bar and Grill is a semi-finalist for the country's most outstanding restaurant. Highlands has been a finalist in that category each of the last two years. (Continue reading Bob Carlton's article at al.com)

Pesto Pasta with Parmesan and Tomatoes

Every now and then a simple meal is the best meal. There is nothing simple, however, about the sheer goodness of this dish. None of the ingredients (pasta shells and basil pesto in extra virgin olive oil) are homemade so only tenderizing the pasta shells and mixing with the pesto are required. I had freshly grated Parmigiano-Reggiano left over from last night's meal and these sweet Red Delights cocktail tomatoes that I picked up at The Fresh Market last weekend. I keep buying tomatoes to make tomato jam, but I keep eating them! For winter, these Red Delights are so sweet and good that they are like eating tomato candy.

I have no specific recipe but here is what I did to enjoy this quick meal.

Pesto Pasta with Parmesan and Tomatoes
Serving size: 1

Ingredients:
1 1/2 cups pasta noodles, whatever available
2 Tbsp store bought basil pesto (or homemade, if available)
4 Red Delights cocktail tomatoes, quartered
2 Tbsp Parmigiano-Reggiano cheese, grated
Freshly ground black pepper, to taste

Directions:
1. Prepare pasta noodles according to directions. Drain.
2. Stir in basil pesto and 1 1/2 Tbsp grated cheese.
3. Wash and quarter tomatoes.
4. Sprinkle pasta with remaining grated cheese and freshly ground black pepper, to taste. Top with quartered tomatoes.

How can something so easy be so good?!

Cheddar, Parmesan, and Cracked Pepper Scones (Updated)

 
Do you find yourself headed for the cheese straws when you are at a party? What about cheddar biscuits?  Me too! The flavors of this recipe are very similar to cheese straws and cheddar biscuits but with an edge from the sriracha chili sauce, cracked black pepper, and smoked paprika.

You could say I adapted this recipe from its original recipe posted on the blog, Pinch My Salt. Another way you could say this is that I did not read all the recipe's directions before I started preparing it. Whatever you say, I ate four scones and thought they were savory and delectable.

I mixed the dry ingredients and cold butter with my hands as my food processor was busy with the Parmigiano Reggiano. The goal is to reach a crumbly, almost pea-shaped texture.

Add the wet ingredients to the dry ingredients and mix with a wooden spoon.
Here is where things went awry. I became so confident that the recipe's directions went right out the window. I added the melted butter and smoked paprika (topping) to the wet ingredients. Thus, the rich orange color and extra spicy bite.

Take ball of dough, knead a couple of times on a floured board, and roll into a ball.

Half the dough.

Cut into eight triangles, hopefully a little more evenly than seen here. I took the other half, wrapped in plastic wrap, and refrigerated to bake at a later date.

Bake (directions below) and cool.

Cheddar, Parmesan, and Cracked Pepper Scones
Original recipe as seen on Pinch My Salt

Yield: 16 mini scones.

Ingredients:
1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground mustard
1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)
1/2 cup shredded aged cheddar cheese
1/2 cup shredded Parmigiano Reggiano, divided
1/2 cup cold buttermilk*
1 teaspoon sriracha chili sauce or other hot chili sauce (optional)
1 large egg
2 tablespoons butter, melted
1/2 teaspoon smoked paprika

Directions:
1. Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

2.  In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard.  Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs. Stir in the the shredded cheddar and most of the shredded Parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).

3. In a medium bowl or large measuring cup, whisk together buttermilk, sriracha, and egg.  Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together.  Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.

4. Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick.  Cut each circle into 8 triangles and move them to a parchment-lined baking sheet.  Stir together the melted butter and smoked paprika and lightly brush the butter mixture over the tops of the scones using a pastry brush.  Sprinkle the scones with the remaining shredded Parmesan cheese.

5.  Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges.  Let cool on a wire rack for 5-10 minutes before eating.  Enjoy warm or at room temperature.

*NOTE: I made the buttermilk with this quick and easy method.
1 cup sweet milk, minus 1 Tbsp
1 Tbsp white vinegar
Stir and let sit five minutes before using.

Best Foodie Quote EVER

Who describes food, life, love, and friendship better than Nigella Lawson? Sexy voice too, right? Yesterday, I listened to her Valentine's Day segment on NPR.

First up on the menu, Lawson proposes "The date steak" as a treat for meat-lovers who want a delicious, but simple meal.

"People really get nervous about cooking for someone, especially someone they love," Lawson says, "... because they feel like they've got to do something very fancy."

So after cooking up a plain steak, Lawson just throws together a quick stove-top barbecue sauce — (without offending too many Texans, she hopes.)

"I just get a saucepan out, and I put a bit of dark brown sugar, some red wine vinegar, a bit of Dijon mustard, soy sauce, red currant jelly, some ginger, a bit of tomato paste and boil this up," she says. "It's not too sweet and it has edge."

The result is a spiced-up steak that is still a little casual. "It makes a regular steak look like it's got a party dress on — but it's not wearing uncomfortable shoes," says Lawson.

Click on link to read or listen to her segment and view recipes at NPR, Nigella's Do-It-Yourself Valentine's Dinner Date.


That's going on my sidebar!

Individual No-Bake Strawberry Cheesecake

The key words here? No. Bake. Would I serve this to guests? No. Would I take it to the office for Snacks Day? Yes. It is better than a box mix but not as good as real cheesecake. It takes about 10 minutes.

Individual No Bake Strawberry Cheesecake

Rachael Ray 30 Minute Meals

6 servings

Ingredients

12 strawberries

12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual graham cracker crusts, available on baking aisle

Directions:
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

Substitutes for strawberries:  Cherries, raspberries, blueberries, Oreo cookies

Note to regular followers: This is a repeat, to post on al.com.

Foodie Interest: Cooking Classes

What a wonderful and unexpected Valentine's Day treat to learn that Birmingham chef Angela Schmidt will host cooking classes over the next several months. Pause for reaction. Yes. I know I could use them. Schmidt has worked in some of Birmingham's most prestigious restaurants: Chez Fonfon, Highlands Bar and Grill, Ocean, 26, and John's City Diner.

Cooking class schedule:

February 16: Buying, Handling, Filleting and Cooking whole fish.

March 16: Healthy Eating: Monday Night Vegetarian, Whole Grains, Uncommon Vegetables.

April 13: Homemade: Fresh Pasta, Simple Sauces, Fresh Cheeses.

May 18: Entertaining: Cocktails, Hors d'oeuvres, Themes, Showers.

June 15: Sushi: The Rice, History, Condiments, Different Types.

July 13: Kids Class.

Aug. 17: Summer Canning and Preserving: Tomatoes, Green Beans, Bread and Butter Pickles, Watermelon Rind Pickles, Cabbage Chow Chow.

To read more about how to sign up, cost, location, etc., go to: Birmingham chef Angela Schmidt of Chef U hosts cooking classes at Iz the Place in Vestavia Hills

Baked Egg Cups

Happy Valentine's Day from Dear Kitchen: Let's Be Friends! I'm not a baker - yet - so I don't have any heart-shaped cakes or cookies to offer today. However, if there happens to be a Valentine's Day morning-after.... I have just the thing to impress and it takes absolutely no time at all. If you can crack an egg, you can make this recipe.

While I do not know where I initially heard about this recipe, I did remember it so I could give it a whirl. Let me just say: easy, quick, and very good!

You'll need thin slices of deli ham. I used Virginia Baked Ham but Black Forest Ham would work. I sprayed the muffin tin with a cooking spray, and I haphazardly trimmed the ham, as you can see, so that it would fit into a muffin pan. Carefully break an egg into the ham and place in a 350-degree preheated oven for 10-12 minutes, depending on your yolk preference. Perfectly round cups would have been nice, I suppose, but I happened to like the various shapes.

Remove carefully from the muffin pan. Sprinkle with salt and pepper to taste, if desired, and top with chopped chives.

 Let me just say - YUM! 

If I only had one of my mother's homemade biscuits, this would have been perfect.

Review: Pinches Tacos

I keep asking myself why I'm trying to learn to cook when there are all these fabulous Birmingham restaurants available to me! Today I went to lunch at Pinches Tacos, a new and very trendy downtown Homewood restaurant on the corner of Oxmoor Road and 19th Street in the lovely Hallman Hall building.

I won't repeat the origin of this venture, but I encourage you to read about Homewood native, Ty Taylor, and his second restaurant venture in Birmingham written in al.com: Homewood's Ty Talor comes home to open first Pinches Tacos restaurant outside of Los Angeles by Bob Carlton.

The restaurant was packed and I was illegally parked (oops) so I chose to get take-out, thus my excuse for the photos here. Maybe you can get an idea of how colorfully decorated, although small, I found the restaurant. Handwritten signs informed of "real Mexican food made by real Mexicans". Oh, and there was a sign with parking instructions (ahem).

Orders are placed at the counter, fast food style; however, the food is anything but fast-food style. Portions are smaller than most American-Mexican restaurants, but so much better.

It was my day to be adventurous and try something new. I ordered the Pollo Mole Taco ($2.75), the Nopal Taco ($1.75), the Camaron Burrito ($8.95), and a side order of guacamole ($2.50) - to be tried but not all eaten in one sitting!

 

Nopal Taco, front  (cactus)

Pollo Mole Taco, back (chicken and mole)

The Nopal was quite good and not at all heavy. The cactus was tender and reminded me of a flat green bean or possibly a cooked green bell pepper with a tiny bit of citrus. A quick search showed it was low in calories so that was a plus (22 calories/cup). The delicious salsa was served as a topping for this and the Pollo Mole. I had heard that eating salsa before a meal was to Mexicans like eating salad dressing before a meal would be to Americans.

Had I remembered beforehand that Mole was actually pronounced Moh-Leh and that mole was a sauce I might have enjoyed the Pollo Mole Taco more. There was something reminiscent of an elementary school lunchroom entree to me so I did not enjoy it as much.

Salsa - as fresh as if the ingredients were picked right out of the garden.

 Camaron (shrimp with Veracruz coleslaw) served with beans, Mexican rice, guacamole, onions, cilantro and salsa according to the menu, only everything I brought home was missing except the burrito.

I certainly got a burrito full of plump, juicy shrimp. The coleslaw dressing reminded me of a smoky Catalina-style salad dressing. The best part was that it was not loaded down with the usual heavy cheese and cream sauces seen often in usual American-Mexican restaurants. Of my three orders, this was definitely my favorite.

The guacamole was simple, plain, and incredible. I can't wait to go back and try everything on the menu.

Full menu can be seen here. 

Desayuno (breakfast) is served on Sundays from 9:00 a.m. - 3:00 p.m. Gosh, I love Birmingham.

CELEBRITY ALERT!! Birmingham celebrity and chef, Frank Stitt, was also ordering lunch when I was there. Stitt is attributed to bringing higher quality restaurants to our Magic City. He owns Highlands Bar and Grill, Bottego, and Chez FonFon. Cookbooks include Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill (with foreword by writer Pat Conroy) and Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food.

Review: Ming's Cuisine

Why get so excited about a Chinese restaurant? They are close (one mile exactly); they have good food; and, they deliver! The worse thing I can say about Ming's Cuisine is that you can't get there without driving on highway 280. When I saw on my Urbanspoon iPhone app that 87% of 183 reviewers liked this restaurant, I knew it was worth a Friday night visit.

Hidden in a small strip mall, we felt welcome from the minute we walked in the door. We were waited on promptly by friendly and helpful staff, and the wait for our meal was brief.  I was enjoying the evening so much that I almost forgot to take photographs.

Crab Rangoon 

Cream cheese and crab meat wrapped in wonton, deep fried to a golden brown and served with spicy mustard sauce and sweet and sour sauce. Six for $4.99

Delicious!

Chicken Fried Rice - $7.99

Why something as simple as chicken fried rice on my first visit? It used to be one of my favorites but I ate it so often when I lived in Tennessee that I hadn't been able to eat it since being back in Alabama, but I felt I was ready to give it another shot. I also knew if I liked this dish then there was a very good chance I would like everything else. It was not too greasy, the rice was not gummy, and the portion size was within reason, unlike some Chinese restaurant servings.

The prices were also very reasonable.  My total meal was $10.66! Beverages included cocktails, wine, and beer. I have already entered Ming's telephone number in my iPhone. Home delivery makes me very happy!

Menu here.

Review: Urban Standard

Although opened in November 2007, I finally had the opportunity to visit Urban Standard on 2nd Avenue North in Birmingham today for brunch. It is known to be the place to go, particularly for Birmingham's hip crowd....but, I was allowed in anyway.

Sunday brunch is from 11 a.m. to 2 p.m. and offers a variety of interesting choices (menu). All brunch selections are $7.00. I chose the artichoke, ricotta, spinach frittata from today's updated menu. My brunch partner had the sausage, mushroom, and cheddar quiche. Both were served with a small serving of mixed salad greens with a light vinaigrette. Drinks were extra. We found both our selections to be good although, unfortunately, not very moist. Presentation was plain but nice, and the salad and salad dressing were excellent.

Baked goods were available: a variety of cupcakes, cookies, and scones. Coffee was prepared to order, so always fresh. There were a variety of juices, water, and Coke/Diet Coke, and wine and beer were served. The chocolate oatmeal cookie and the scone got very good reviews from us.

The atmosphere is certainly the draw. Originally designed as a place to showcase the art of the owner, as well as other local artists, it morphed into a coffeehouse and now a coffeehouse/restaurant/gathering place. They are open for breakfast, brunch, lunch, and dinner on the very happening Second Avenue North.

As patrons, we choose to go to certain places for numerous reasons, with the food being only one of those reasons. I will certainly give breakfast and lunch a chance before I make my call on whether this becomes one of my regular stops. It looks promising.

Urban Standard Website

Photo: Breanne Kostyk

Tex Mex Stew

Do your eyes ever deceive you when you start to eat? Mine do. When I look at this stew, my mind locks into chili, so my taste buds get a pleasant surprise. It takes a minute for my head to catch up!

It actually took me longer to locate this recipe than it did to prepare it. I must admit I'm not sure how it ended up in my recipe file but it did and I'm glad. Top with a dollop of light sour cream and you are eating in no time at all. Plus, it cured my overwhelming desire for a fast food burger.

Tex Mex Stew
Recipe from Family Circle Magazine
Yield: 6 servings


Ingredients:

1 1/2 pounds lean ground beef
1 cup frozen chopped sweet green and red peppers
1 (15 1/2-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn niblets, drained
1 (4 1/4-ounce) jar diced green chiles
1 packet onion soup mix
2 1/4 cups water
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 cup water
2 tablespoons all-purpose flour

Directions:

1. Brown beef in a 5 to 6 quart deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. 

2. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute. (This step is something the old cook in me would have skipped as too much trouble, but the new cook in me now thinks it is crucial. It is a quick step to prevent the flour from lumping in the finished product.)

Mini Chile Relleno Casseroles

Happy Groundhog Day!

Staying with my breakfast theme, I saw this recipe from EatingWell Magazine and thought this would be good for a weekend breakfast or Sunday brunch. They looked nicer right out of the oven than they did when I flipped them out onto the plate but, either way, they smelled wonderful! I found it to to be a bit heavier than I was expecting so one was enough for me, as it should have been, right?

The best part? Only 217 calories per serving (toppings not included).

Mini Chile Relleno Casseroles
Recipe Source:  EatingWell Magazine
Yield:  Eight 6-ounce or four 10-ounce heatproof ramekins


Ingredients:
2 - 4 oz cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt


Directions:
1. Preheat oven to 400 degrees F. Coat ramekins with cooking spray and place on baking sheet.

2. Equally divide chiles, corn, and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs, and salt in a bowl until combined. Divide the egg mixture evenly among the ramekins.

3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins or about 35 minutes for 10-ounce ramekins.


Nutrition (as per EatingWell Magazine):
Per serving: 217 calories; 233 mgs cholesterol; 1 gram fiber; 11 grams fat; 648 mgs sodium; 15 grams total carbohydrates; 23 grams protein; 46% calories from fat; 6 grams saturated fat.

Two Quick and Easy Breakfast Ideas

Finding it hard to eat breakfast and/or get a balanced nutritious breakfast meal in a hurry? Me too! At my recent Biggest Losers nutrition class, we talked about breakfast ideas and even wrote recipes for smoothies. I don't particularly care to drink my breakfast so I started thinking about other ways to get a balanced breakfast. Here are two very simple breakfast ideas I came up with after class.

Yogurt with fruit is easy, right? Yet, I like to prepare my own flavored yogurt so I can control what goes in it. Certainly there are numerous travel-ready yogurt choices in the grocery stores that could be used. Here's what I do:

Vanilla Yogurt

2 Tbsp low fat plain yogurt
1/4 cup light sour cream
2 tsp honey
1/4 tsp vanilla extract
Stir and top with fresh fruit of choice.

This is my substitute for pancakes. Believe me, I feel much better adding extra yogurt to these 'pancakes' than I do adding extra maple syrup.

Ingredients
2 plain or honey wheat English muffins (I slice the tops off, but you could half.)
Spray butter or margarine
4 Tbsp sugar or sugar substitute (I used Truvia sugar substitute, measured according to packet instructions.)
1/2 tsp ground cinnamon
Fresh fruit, of choice
Fresh herb, of choice (Mint is good with most all fruits. Try basil with sliced strawberries when available.)

Directions:
Spray English muffin halves with butter or margarine. Combine sugar and cinnamon and sprinkle over English muffin. Toast until brown. Mix fresh fruit and herb of choice and place on toasted muffin. Add yogurt over top, using above recipe.

Notes:
The yogurt can be made ahead. Other breads could be used, such as a good sliced ciabatta or ciabatta rolls. Small crunchy waffles are also a possibility.

Nutrition:
Pros - protein, fat, carbohydrates, calcium, Vitamin C, Vitamin D, Potassium; adding granola, bran, or other cereal could add fiber and a crunch.

Birmingham Event: Bake a Pie

  

Bake a Pie!

Make a Difference!

 Since 1995, Birmingham’s Magic City Harvest has been recovering excess food, helping to alleviate food insecurity and food waste in Jefferson, Shelby and Talladega counties. Although their focus is primarily on recovery of donated perishable food, Magic City Harvest is committed and involved in multiple collaborative initiatives which address the challenges and barriers to area residents accessing sufficient, nutritious food. Concerned and community conscious restaurants, caterers, grocers, hospitals, corporations, bakeries, faith and civic organizations, food wholesalers and schools donate their excess food to Magic City Harvest and they, in turn, distribute those donations using refrigerated trucks. But one single person, YOU, can make a difference! 

 

The Birmingham Bake and Cook Company National Pie Day Amazing Amateur Pie Contest and Fundraiser is in honor of National Pie Month, all of you amazing Birmingham pie bakers, and Birmingham’s Magic City Harvest. So many of you have shared your recipes and your pies with me; it has been an honor to be the recipient of so much home-grown generosity. Please support Magic City Harvest with that same giving spirit. 

 

Date /Time:
Saturday, February 5, 2010, 1:00 PM – 3:00 PM

Registration Information:

The registration fee is $10.00 per category entered. Birmingham Bake and Cook Company will match the total dollar amount and 100% of these monies will be donated to Magic City Harvest. Hit the reply button or call me at  Call 205-980-3661, and I will they will e-mail you a registration form to be completed on or before Friday, Feb 4, 12:00 PM. 10:00 AM – 11:00 AM. Registration fees will be collected at the time the pie is dropped off. Cash only, please…. 

For Rules and Guidelines, Pie Categories, Our “Esteemed Panel of Cool Judges,” Sponsors and Prizes Galore, check out our website, www.bakeandcookco.com.

  Come on! Bake a Great Pie for a Great Cause!  

 

To all of you entering Saturday’s Birmingham Bake and Cook Company Annual Amazing Amateur Pie Contest and Magic City Harvest Fundraiser … thank you! Thank you! Thank you! To everyone else, stop by and have some pie; you’ll get to vote for the People’s Choice Award Winning Pie! And, as always, thank you to everyone for your support with this endeavor, and as well as all of our events!

(Source: Birmingham Bake & Cook Company)