FoodBlogSouth 2012 Attendee

Updated 02/01/2012: 
Here are two excellent reviews of Birmingham's FoodBlogSouth 2012 from someone with a much better view than I and a sponsor, Bruce Shaw from Harvard Common Press. Take time to read more about what Birmingham has to offer!

Food Blog South 2012

Birmingham Eats

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Last Friday and Saturday, I attended FoodBlogSouth 2012 in Birmingham. The organizer, Jason Horn, announced at the end of the Media Skills Seminar on Friday that Birmingham had the second largest food blogger conference in the country, with 183 registered and growing.

Old Car Heaven

Saturday's sessions were held in Old Car Heaven, a large warehouse that houses a local attorney's collection of automobiles. Despite a few issues - every event has a few - it was incredible (and a little intimidating) for someone who considers food blogging a hobby to be surrounded by all the real "foodies" and professionals.

Old Car Heaven

Around the perimeter were sponsors offering food bites, information, and other goodies. Many of these items were found in our swag bags. I skipped the post-party and drove directly to Best Buy to look at cameras, thus the residual of having such a conference in our city.

For in-depth coverage of the event, see Beverly Taylor's column for The Birmingham News: FoodBlogSouth 2012 replete with good drink, food and tips

Note:  Check out the watermelon carvings at the National Watermelon Promotion Board. So creative!

Pear, Goat Cheese and Leek Pizza with Prosciutto

Remember when I asked you to come along with me to celebrate my cooking triumphs and laugh with me about my disasters?

Triumph: My first pizza!

Disaster: I bought the wrong ingredient!
I need to train my mind to distinguish between fennel and leek. I may type leek on my shopping list, but my mind thinks fennel and vice versa. Thus this leek pizza turned into a fennel pizza. No, I don't have to spill the beans to you, but I thought you should know. P.S. I ate it anyway. I liked it!

Here is the original recipe by the The Baking Barrister.

Pear, Goat Cheese and Leek Pizza with Prosciutto

Ingredients:
Dough for a 12-in pizza
1 medium leek, light parts only
1 ripe pear, thinly sliced
4-oz goat cheese
4 prosciutto, sliced
Olive oil
Sea salt

Directions:
Preheat oven to 450F, along with pizza stone if available. Stretch your dough into a 12-in. crust. Heat olive oil and add chopped leek. Cook until nice and browned, and then spread across crust. Don't pat off oil. Use a pastry brush to spread excess olive oil over crust. Use additional oil if necessary, and then sprinkle with a little bit of sea salt. Sprinkle pizza with half of the goat cheese and then layer with thin slices of pear. Sprinkle with the rest of the cheese, and then add the prosciutto. Bake for 12-14 minutes until browned and melted.

If it helps my case, I drove in this weather so I could prepare this recipe and post!

Food Safety: The Kitchen

(iStock)

I saw a cartoon recently that teased, and I'm paraphrasing, Forget Salmonella. I'm tasting the cookie dough! I'll admit the dough has almost reached my mouth before my left hand reaches out and struggles to force my right hand to let go of the spoon.

It is easy to become relaxed in our own kitchens and forget the basic tips. Who else hears Ina Garten's  voice in their heads, "clean hands", when in the kitchen? Just me? (Yikes!)

The United States Department of Agriculture (USDA) provides the fact sheet below with not only those basic tips but links to additional information for safe storage times, safe cooking temperatures, etc. Click on those links to learn more about preventing Salmonella ("food poisoning) in the kitchen.

Mistake #1: Tasting food to see if it’s still good

Why: You can’t taste (or smell or see) the bacteria that cause food poisoning. Tasting only a tiny amount can cause serious illness. 

Solution: Throw food out before harmful bacteria grows. Check the Safe Storage Times chart to be sure.

Mistake #2: Putting cooked meat back on a plate that held raw meat

Why: Germs from the raw meat can spread to the cooked meat.

Solution: Always use separate plates for raw meat and cooked meat. The same rule applies to poultry and seafood.

Mistake #3: Thawing food on the counter

Why: Harmful germs can multiply extremely rapidly at room temperature. 

Solution: Thaw food safely: 

• • In the refrigerator
  • In cold water
  • In the microwave

Mistake #4: Washing meat or poultry

Why: Washing raw meat or poultry can spread bacteria to your sink, countertops, and other surfaces in your kitchen. 

Solution: Don’t wash meat, poultry, or eggs.

Mistake #5: Letting food cool before putting it in the fridge

Why: Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them

Solution: Refrigerate perishable foods within 2 hours (or within 1 hour if the temperature is over 90˚F.

Mistake #6: Eating raw cookie dough (or other foods with uncooked eggs)

Why: Uncooked eggs may contain Salmonella or other harmful bacteria. 

Solution: Always cook eggs thoroughly. Avoid foods that contain raw or undercooked eggs.

Mistake #7: Marinating meat or seafood on the counter

Why: Harmful germs in meat or seafood can multiply extremely rapidly at room temperature. 

Solution: Always marinate meat or seafood in the refrigerator.

Mistake #8: Using raw meat marinade on cooked food

Why: Germs from the raw meat (or seafood) can spread to the cooked food. 

Solution: You can reuse marinade only if you bring it to a boil just before using.

Mistake #9: Undercooking meat, poultry, seafood, or eggs

Why: Cooked food is safe only after it’s been cooked to a high enough temperature to kill harmful bacteria 

Solution: Use the Safe Minimum Cooking Temperatures chart and a food thermometer.

Mistake #10: Not washing your hands

Why: Germs on your hands can contaminate the food that you or others eat. 

Solution: Wash hands the right way—for 20 seconds with soap and running water.

Source: FoodSafety.gov

Beef Stew with Red Lentils

How many of you are cutting back on your simple carbohydrates in favor of more complex carbohydrates? Good for you! This will be the recipe for you. As you may remember, I am not an advocate of totally excluding the potato in our diets, but I also cheer any recipe that can knock it out of the park in protein and fiber.

I had always eaten a more traditional beef stew. In fact, I had never eaten red lentils (gasp!). I was curious to try this stew for that reason, as well as for the health benefits. Here's what I learned:

Why red lentils: They cook quickly because they are small and split. They become soft when cooked so they work well for thickening soups and making purees.

Preparation:  Spread lentils out in a single layer on a light kitchen towel or work surface. Discard any dirt, stones, or damaged lentils. Place them in a strainer and rinse thoroughly under cold water. Lentils do not require soaking before cooking.

Cooking: Use 1 1/2 cups of water or broth for every 1 cup of lentils. Do not add salt until lentils are cooked, as the salt can toughen them. Bring water or broth to boil and add lentils. Boil for 2 to 3 minutes then reduce heat to a simmer. Cook until tender (red lentils 25 minutes, green/brown lentils approximately 45 minutes).

Helpful hints: Taste test the lentils for desired tenderness 10 to 15 minutes before the end of cooking time. Overcooking results in a mushy texture.

When I Googled images, there were numerous variations of the finished product. My lentils were firm, yet tender, and they continued to absorb the beef broth after plated. The fennel's subtle flavor blended perfectly with the other ingredients. Its aroma reminded me of my favorite Chinese 5 Spice Powder, as fennel is one of the five spices. Hence, there can be beef stew without potatoes!

Beef Stew
Recipe, Free Spirit Eater

Ingredients:
1 lb. beef steak tips or stew meat
1 medium carrot, chopped
2 stalks celery, chopped
1 fennel bulb, sliced
3 cups low-sodium beef stock (or water)
1 sprig rosemary, finely chopped
1/4 cup red wine vinegar (or red wine)
2 tablespoons olive oil
Salt and black pepper, to taste

Directions:
1. Season beef tips with salt and pepper.
2. In a large pot, add olive oil on high heat, sear meat, then remove from pot.
3. Reduce heat to medium. Add vegetables and saute until translucent.
4. Return meat to pot with veggies. Increase to high heat and cook about 1 minute.
5. Deglaze the pot with red wine vinegar (or red wine) and cook for about 2 minutes on high.
6. Add beef stock (or water), bring to a boil, then reduce heat to a simmer. Cook for 1.5 hours on simmer.
7. In the last 10 minutes, add your fresh herbs and season with salt and pepper to taste.

Lentils (In a separate pot)

Ingredients:
1/2 cup red lentils
3/4 cup beef stock (or water)
1/8 fennel, minced
1/2 medium shallot, minced
1/2 sprig fresh rosemary, finely chopped
Black pepper, to taste
1/2 tablespoon olive oil

Directions:
1. Add olive oil in a small pot over medium heat.
2. When hot, add fennel and shallots, cooking slowly until soft.
3. Add 3/4 cup beef stock (or water) and rosemary, bring to a boil, then add lentils while still boiling, until lentils are soft, about 25 minutes.
4. Season with black pepper to taste.

Food Blog South 2012

The second Food Blog South will be held in Birmingham on Saturday, January 28, at Old Car Heaven. I am so excited about this year's speakers:

Kat Kinsman, managing editor (CNN's Eatocracy)
Dianne Jacob, blogger/book coach/writer/editor (Will Write for Food)
Helene Dujardin, blogger (Tartelette)
Jay Ducote, blogger  (Bite and Booze)
Ale Sharpton, online show (Ale Sharpton)
Plus, many more! View the speakers list and agenda.

On Friday, Virginia Willis and Lisa Ekus will conduct a session on media skills. This event is sold out. I am lucky to have a ticket, and I can't wait to learn from these accomplished experts.

There will be delicious food at the event, as well as pre- and post-parties. It is Birmingham and a foodie event, after all. Plus, I am anxious to discover how the big guys in food blogging accomplish all the incredible recipes, photographs, and writing we have come to enjoy.

Proceeds from this event will go to support the Desert Island Supply Company, a creative writing program for children in Birmingham. Tickets are still available for Saturday's event. Come to Birmingham! You will have a great time and begin to love this city as much as I do.

To Eat or Not To Eat: The Rest of the Story

Note: A blogger rarely knows to what, if anything, one's readers will respond. My previous post received several comments on al.com regarding the need for more information. So, I decided to do a second post on food safety.

There are more decisions to be made when grocery shopping than just what's for supper. We're searching for healthy products, good food within our budget, and food that is safe to eat. Certainly one wants to pass up any product that is damaged, tampered with, opened, or unsealed. The expiration dates (see definitions in previous post) are a key to freshness, peak quality and texture.

What we need to know:
* Purchase the product before the date expires.
* If the food is perishable, take it home and refrigerate (40-degrees F or below) immediately. Freeze the food if unable to eat within the storage times given below.
* If you freeze the product and it remains frozen continuously then the expiration date is not of concern.

For fresh or uncooked products, the United States Department of Agriculture (USDA) recommends that if a product has a "use by" date then to follow that date. If there is a "sell-by" date then they recommend to either cook or freeze the product according to this chart:

(Source: USDA)

Follow the same advice on "use-by" or "sell-by" dates for processed products sealed at the plant.

(Source: USDA)

Once purchased and stored appropriately, the keys to avoiding foodborne illnesses are determined once we get our food home from the market. I will provide suggestions on food handling and safety in the kitchen in my next post.

To Eat or Not To Eat? Expiration Dates

I have been guilty of an unwavering belief in a food's expiration date despite having been educated on the dates' definitions in a college food science class. Having no sense of refrigerator time, I used these as my guideline and I refused to yield.

As I cleaned out my refrigerator today, I was reminded why I need something - anything - to keep me on the food safety track. It is time for a refresher course! None of us can afford to waste edible food.

Rule number 1: "Honey, smell this" is not the best indicator of whether a food is safe to eat or not.

"Sell by" date. This date tells the retail store how long they should display the product for its highest level of quality, i.e., freshness, taste and consistency. It is still edible after that date but not at its peak of quality.

"Best if used by (or before)" date. Again, this is strictly quality, not safety. This date is for the best flavor or quality. Example: sour cream is already sour but can have a fresher taste if use by or before the date on the container.

"Born on" date. Think beer. This is the date the beer was manufactured. Three months after the "born on" date would be considered sub-par.

"Guaranteed fresh" date. This also refers to peak freshness and is usually used on bakery items. They will still be edible but not as fresh.

"Use by" date. This refers to the last date recommended for use of the product while at its peak quality, as determined by the manufacturer.

"Pack" date. This is used for canned or packaged goods (see above example). This could be month/date/year or some other calendar designation or code.

(Sources: WebMD and USDA)

Mini-Portions: Pork Sandwich and Veggies

I signed up for a FREE fitness / nutrition challenge on Saturday morning, dreaded it so much for the days that followed that I almost made myself sick, and dropped out on Tuesday. I'm not proud of it. That is just not my thing, no matter how much I want it to be. There are a few healthy habits in which I am comfortable: 1) portion control, 2) choosing healthier ingredients overall for calorie-control, and 3) selecting good ingredients to achieve the ultimate flavor from the calories I eat.

For half-time of the BCS National Championship game on Monday night - my team won, in case you missed it - I prepared a "mini" pork loin roast sandwich with a coarse grain mustard and crispy tender green beans. This provided a starch, protein, fat and vegetable for approximately 450 calories.

The pork roast and rolls were purchased at Fresh Market. The roast was perfectly cooked, very juicy and tender. The freshly baked rolls were slightly smaller than the palm of my hand and were awesome! I used a whole grain mustard for that extra boost of flavor.

To prepare green beans: Place about 1" water in a saucepan and bring to a boil. Place the green beans in the boiling water for about 2 minutes. Remove and place in ice water. Pat green beans to dry. Mix 1 teaspoon mayonnaise and 1/8 teaspoon basil pesto. Thin with a few drops of freshly-squeezed lemon juice. Place in bottom of glass and add green beans on top. Sprinkle beans with lemon juice and kosher salt.

I placed the green beans in a cup to allow the taste of the dip on the tip of the bean and prevent overeating, plus it was easier to hold while I watched the game (i.e., prevented nail-biting). For parties or other gatherings, an individual serving such as this prevents people from "double-dipping".

To reduce calories further:
1) Substitute non-fat Greek yogurt for the mayonnaise or eliminate and use only lemon juice.
2) Trim all visible fat from the pork loin roast.

The Year of Alabama Food

Now that Alabama has won the 2011 BCS National Championship, we turn our focus to something else we love - food. And, like football, Alabama has the best food imaginable.

The website for The Year of Alabama Food is now available. Check it out and then come to Alabama to enjoy what we have to offer.

Blogger Challenge: 100 Dishes To Try Before You Die

Follow on Twitter or Facebook

Thanks, y'all!

Food Events in Birmingham 2012

I always enjoy sharing with my readers why I love my adopted hometown, Birmingham. There are so many hidden gems in Birmingham that those outside the city may not know, and that is where I come in.

2012 is The Year of Alabama Food (The website, www.yearofalabamafood.com, is scheduled to launch on January 10.) This is sponsored by The Alabama Tourism Department, and it will include the "100 Dishes To Eat In Alabama Before You Die".  Bob Carlton of The Birmingham News listed these eight in his recent column, Year of Alabama Food: Green tomatoes, baked grits on preliminary list of dishes to eat before you die. It is my goal to try each of these ASAP!

Baked grits, Highlands Bar and Grill.
Black Forest Torte, Klingler’s European Bakery & Cafe, Vestavia Hills.
Broiled seafood platter, Bright Star, Bessemer.
Crab cakes, Fox Valley Restaurant, Helena.
Fried green tomatoes, Irondale Cafe.
Lasagna, GianMarco’s, Homewood.
Neapolitan pizzas, Bettola.
Tomato salad, Hot and Hot Fish Club.

January 7 - Birmingham Bake and Cook Sidewalk Sale, 10-4. Check out other events, including The 3rd Annual National Pie Day Contest and Fundraiser.

January 9 - The Ultimate Tailgate Party in New Orleans for the BCS National Championship Game

January 28 - Second Annual Food Blog South

For a full review of other foodie events, check out The 2012 Birmingham Food Preview by Jason Horn, Magic City Post.


I love my city!

Eat Right with Color: Tilapia with Tangerine Salsa

Isn't this colorful for a cold January day? Tangerines and clementines are in season and, as a plus, not as expensive as some of the other fruit right now. These colors clue you to good nutrition; tangerines are high in dietary fiber, very high in vitamin A, and very high in vitamin C. Calories in a 3-ounce tangerine would equal about 30 calories. 

We always had tangerines around during the holidays so they remind me of childhood; I especially liked how easy they were to peel. I never remove the pith (the white fibrous edible skin between the peel and the fruit), but I do try to clean it up a bit by removing anything too stringy.

In my preparation and for my personal preference, I left the salsa uncooked. The flavors worked wonderfully well with the fish, rendering juicy, sweet, hot, and salty. So, basically, we have four recipes here: cooked and uncooked salsa for chips and cooked and uncooked salsa topping. Whichever you choose, I encourage you to try it!

Here is the original recipe:

Tangerine Salsa
Recipe, Appetite for China blog
Yield: 4 cups

Ingredients:
1 tablespoon olive oil
1/2 large red onion, or 1 small red onion, finely chopped
6 ripe Roma tomatoes, chopped
4-5 tangerines, peeled, segmented, and chopped
1 tablespoon freshly squeezed lime juice
1/2 tablespoon hot sauce, plus more to taste
1 teaspoon salt, plus more to taste

Directions:
1. Heat oil in medium-sized pan over medium heat. Cook onions until just caramelized, then add tomatoes and cook for another 2 to 3 minutes. Remove from heat and let cool.
2. In a large bowl, mix together cooked tomatoes and onions with tangerines. Stir in lime juice, 1/2 tablespoon hot sauce, and 1 teaspoon salt. Adjust flavorings to suit your taste. Serve immediately with chips, or refrigerate for up to 3 days.

Tilapia with Tangerine Salsa
Recipe, Appetite for China blog
Yield: 4

Ingredients:
1 1/2 pounds tilapia fillets
2 tablespoons olive oil
Salt and pepper
1 1/2 cups tangerine salsa
Cilantro sprigs, for garnish

Directions:
Preheat oven to 350-degrees. Place tilapia fillets in a glass baking dish and rub with olive oil, salt and pepper. Cover fillets with salsa. Bake for 10 to 12 minutes. Garnish with cilantro springs and serve immediately.

Respect. Forgive. Be Patient. A New Year's Eating Plan

New Year's resolutions come and go, but healthy eating and exercise habits last forever.

More times than not, resolutions are restrictive and unrealistic. If you weren't running five miles yesterday, you won't be running five miles today. If you weren't a vegan yesterday then chances are you will struggle being a vegan a month from now. I'm not suggesting it can't be done, but I am suggesting that healthy permanent eating and exercise habits happen gradually to be effective for a lifetime.

Consider making a series of small changes each week. Take a 15-minute walk. Take the stairs instead of the elevator. Eat a piece of fruit instead of chips with your noontime sandwich once a week, twice a week, three times a week - whatever works for you at the time. Once these habits are in place, continue them and add another series of small changes.

Another idea is to observe someone who has healthy habits and maintains their ideal body weight. What foods do they choose? Do they eat quickly or slowly? Do they put their forks down between bites? How often do they drink liquids during meals? Are they comfortable leaving uneaten food on their plates? Are they physically active? Do they have regular meals and planned snacks? Now, emulate those habits.

Write it down. You hate it and I hate it, but it really works. Document everything you eat and drink. It is not important that you know the exact numbers of calories, fat, protein and carbohydrates. Record your physical activity. If you don't exercise that day, write that down. When you see it written, you will get an overall picture of where you are and ideas for improvement. It might also be helpful to write down your feelings, as we know most of us eat for reasons other than hunger.

The benefits? Achieving your goals. Improved stamina. Improved sense of well-being. Wearing your "skinny" jeans. Sense of accomplishment. Better health.

"Make respecting, forgiving, and being patient with yourself integral to your plan." 

~ Christen Cupples Cooper

For assistance in developing your eating plan, contact a registered dietitian (R.D.) in your area.

Leftovers: Black-eyed Peas and Collard Greens

How many of you prepared enough black-eyed peas, greens, and cornbread on New Year's Day to feed the neighborhood? Just me? This morning, I carefully measured reasonable portions into plastic containers for freezing, leaving out just enough for my lunch. My cornbread "substitute" was couscous. One-third cup dry grains equals one serving cooked. When topped with that addictive broth from the black-eyed peas and greens and with a couple of shakes of hot sauce, it tasted just like I remembered from my childhood. My parents called it "pot likker". Plain couscous is the closest thing I can find to capture that taste without preparing cornbread.

Collard greens = High in Vitamins A and C, calcium, iron, and magnesium
Black-eye peas = High in fiber, folate, calcium, Vitamin A
Couscous = Low in fat and sodium; no cholesterol; B-vitamins

Per couscous package instructions: Bring water, salt (optional) and olive oil or butter to a slow boil in the amounts recommended. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork before serving. (Note: I use low-sodium chicken broth instead of water and do not add extra salt. I also add about 1 teaspoon olive oil.)

Chicken Enchilada Soup

Yum, yum, yum. That is really all I need to say about this recipe. You may use mild, medium, or hot ingredients, whichever you prefer. I used "medium" heat ingredients and it still had a bite so I needed the light sour cream garnish. I adapted this for me and the stove. If you have a Crock-Pot or Slow Cooker, however, you might prefer these directions at Dainty Chef.

Chicken Enchilada Soup
Recipe adapted, Dainty Chef

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk (I used low-fat)
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 can (11-ounce) Del-Monte Summer Crisp Golden Sweet Corn (or frozen corn)
½ cup onion, chopped
½ cup green bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Kosher salt
Freshly ground black pepper
Olive oil

Directions:
1) Preheat oven to 400-degrees.
2) Wash and pat dry chicken breasts (skin on). Brush chicken with olive oil and sprinkle liberally with kosher salt and freshly ground black pepper. Roast in oven for 45-50 minutes. Set aside to cool.
3) While chicken is cooling, melt butter in a sauce pan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and the chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside.
4) Remove chicken skin and discard. Shred cooled chicken breasts.
5) In a dutch oven, add two turns of olive oil. Saute onion and bell pepper until soft and translucent. Combine sauce mixture, drained beans, tomatoes, corn and shredded chicken, and mix together. Heat throughout. Stir in shredded cheese. Serve.

Garnish suggestions: Slices of avocado, sour cream, crushed tortilla chips, chopped fresh cilantro, extra shredded cheese

Happy New Year, Kitchen Friends!

Thank you for your support over the last year. 

Here's a toast to 2012!

Chopped Salad with Pears and Cranberries

Talk about a photo gaffe! I prepared this lovely, relatively healthy salad, but I placed the least healthy ingredients on the top for everyone to see! I should prepare to take some grief for that one. Under that little bit of feta and oven-baked bacon are fresh pears, dried fruit, and lettuce. The bacon and feta could certainly be left off but it does add the salty balance to the sweet fruit.


This recipe called for a combination of salad dressings: Poppy Seed and Balsamic Vinaigrette. I chose to use only freshly-squeezed lemon juice. You could experiment with your favorite oil-based salad dressings.


Chopped Salad with Pears and Cranberries
Recipe:  Espresso and Cream

Ingredients:
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup pecans, chopped
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy Seed Salad Dressing
Lite Balsamic Vinaigrette Salad Dressing

Instructions:
1) Prepare bacon, allow fat to drain, and cut or crumble.
2) Wash and spin dry romaine lettuce leaves. Cut or tear into bite-size pieces. Chop pears and pecans.
3) Combine lettuce, pears, cranberries, pecans, bacon, and feta cheese.
4) Drizzle poppy seed salad dressing then balsamic vinaigrette salad dressing over salad. (The original recipe recommended about one cup of salad dressing: 70% poppyseed, 30% balsamic.)