#FoodieChats
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Good Morning #Chicago. 65° now. 70s later. Wet & foggy morning. Hope you all have wonderful week. 😊 (at Chicago O’Hare International Airport (ORD))
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Check out the best tips to get AWESOME ABS:D : http://bit.ly/14cYBFk
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too much yet?
There can never be too much Misha.
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Monday, September 10, 2012 Theme “Celebrate Local”
#Foodiechats - The Twitter Show reaches Foodies all over the world every Monday at 7pm CST using the Hashtag, #Foodiechats! We average 20 million impressions and reach 2 million follows on Twitter weekly!
Creator and host, Steve Green @steveGOgreen on Twitter asks the #Foodiechats community ten questions during the 90 minute chat! It’s a great way to build new relationships around our virtual table with Foodies from around the World! We have also added Instagram to the mix as well.
On Monday, September 10, 2012, #Foodiechats is extremely excited to partner with Big Bowl Chinese and Thai and Bison Organic Beer!
Big Bowl Chinese and Thai is apart of Lettuce Entertain You Restaurants, offering locations in Chicago and Suburbs, the Minneapolis area, and Reston, VA., led by Executive Chef, Marc Bernard.
There’s really only one place for authentic Chinese and Thai-and that’s Big Bowl. It all begins with the highest quality ingredients-naturally raised chicken and beef, heirloom pork, sustainable seafood and produce grown locally. Because Big Bowl believes that the best food is made from scratch, you can taste big, bold layers of flavors in every dish, from the curries right down to the dipping sauces.
Everyone raves about the pad Thai, their spicy dishes that are truly hot, and their create-your-own stir-fry-and for good reason. Every element adds up to big taste and takes their food to another level, be it a fresh squeeze of lime, fragrant herbs or the seared Thai chiles.
The Chicago #Foodiechats Community will be eating and tweeting from Big Bowl’s State and Cedar location in Chicago. Prepare your taste buds for Spicy Sesame Peanut Noodles, Chicken and Beef Satays, Variety of Summer Rolls, Chicken and Vegetable Potstickers. All passed appetizers will be featuring organic and local produce.
Not in Chicago? Not a problem, you can join the rest of the #Foodiechats Community on Twitter & Instagram to “Celebrate Local,” virtually!
In addition to Big Bowl, we welcome Bison Brewing Company as our “Celebrate Local,” Co-host! Bison’s Mission: “Lead by example, educating that one need not sacrifice the pleasures of everyday living to be green.”
Bison Brewing Company makes fantastic organic beer, and sells their creations in 15 states. Owner and Brewer, Daniel Del Grande bought Bison in 1997. Bison brews balanced, drinkable beers with an interesting twist. Save the planet, one beer at a time!
We love their beer, and especially their website because they provide great information on Beer Cocktails, and Cooking with Bison Beers! You will love the recipes!
I look forward to Eating, Tweeting and Instagraming with you, live and online! All the best, Steve Green
This is so gorgeous I had to reblog. Apparently it’s made as a jelly roll, from regular flour and purple sweet potato flour and it’s filled with vanilla buttercream and coconut. ohmyohmyohmy. Wish I had some for my coffee right now. If anyone has a recipe, please send it my way!Just A Slice Of The Colour Purple
In the pastry world, blue is just so faux pas, but purple and purple cake (purple sweet potato cake) to me is just wildly pretty and distinctively scrumptious enough, it can very well be the “Rock Star” of cakes.
Monday, August 20, 2012 Theme “Potluck Dinner” 8pm EST on Twitter
Join us every Monday at 8pm EST for our weekly Twitter show #Foodiechats. Meet@steveGOgreen your #Foodiechats creator.
#Foodiechats has brought people from all over the world together, and we invite you to join us every Monday on Twitter 8pm EST!
Over the past year the #Foodiechats community has had participants in every major city in the United States, and has grown to Australia, Belize, Canada, Dominican Republic, France, Spain and many more. How Exciting!!!!
Each week our Twitter Chat averages 20 million impressions, 2 million followers, and over 500 contributors according to Hashtracking.com. What a great #Foodiechats community we have and we look forward to growing our virtual table!
It’s National Rum Day, and who doesn’t love a delicious dessert with a touch of Rum!
This recipe from bon appetit will be a great recipe for the upcoming holiday season!
Enjoy!
Ingredients
Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips
Preparation
ice cream
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep frozen.
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend.
Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen.
We’re loving the Julia Child Google Doodle! Did you know they offer an App on iPad and Nook of her great recipes!!
Enjoy!
We saw this adorable Kids Goldfish Theme Birthday Party idea on Pinterest and had to share this with all of you!! Such a great a idea for a boy or a girl!
Video: #Foodiechats Celebrates National Hot Dog Day at Vienna Beef on July 23, 2012! Enjoy the show!
It’s National Watermelon Day, and we love Grilled Watermelon!! Here is a great recipe to try from Breaking the Recipe Rut!
Grilled Watermelon Salad
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
EVOO
Salt & Pepper
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled*
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
It’s National Ice Cream Sandwich Day! Enjoy the Chocolate Chip Cookie Ice Cream Sandwich Recipe via Meals.com
Estimated Times
Preparation Time: 20 mins
Cooking Time: 10 mins
Servings: 12 sandwiches
Ingredients
Directions
PLACE a heaping tablespoon of ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Place morsels or sprinkles on plate. Roll sides of sandwiches in morsels or sprinkles. Serve immediately or wrap tightly in plastic wrap and freeze.
Way to GO - Van Gogh!! Will you try it?
Optional: 8 oz of Marshmallow Fluff as your base.
8 oz of unsweetened butter
1 tsp vanilla
We found this on Pinterest and had to share with all of our #Foodiechats Friends
Recipe Source: http://amandacupcake.blogspot.com/2011/08/out-of-this-world-milky-way-bar.html
Eggplant Panini with Pesto via Skinnytaste Servings: 4 Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt)
http://www.skinnytaste.com/2012/07/eggplant-panini-with-pesto.html
Rosati’s Pizza has partnered with Vienna Beef to create The Vienna Beef Chili Cheese Hot Dog Pizza! Get your tastebuds ready to taste this one of a kind combo!
This amazing pizza will be released to the Chicago market during the month of July, and will be rolled out to their locations in six other states! What an amazing combo of Chicago based brands coming together!
The Rosati Family Story - A Tradition of Quality for Five Generations!
“Give the people what they want.”
— Saverio (Sam) Rosati
Nearly a century ago these were the simple words Sam Rosati lived by; little did he know this humble philosophy helped shape the foundation on which Rosati’s Pizza was built.
In 1970, Rick Rosati, great grandson of Fred Sr., continued the family tradition and opened his own Rosati’s Pizza in Arlington Heights, Illinois. By 1978, a total of ten individual Rosati family members owned Rosati’s Pizza locations. In 1979 the family decided to expand the business and began franchising the Rosati’s Pizza concept. In 1996 Sam Rosati, great great grandson of Fred Sr. opened his first Rosati’s Pizza location in Belvidere, Illinois marking the fifth generation of Rosati family members serving delicious Italian food. Other locations soon followed and Rosati’s Pizza was on the map.
October is National Pizza Month and Rosati’s has a very exciting “Create your own Pizza,” campaign coming soon to celebrate! Follow their Social Media Channels to learn about the details!
