Disposable non-stick bakeware – did it work?

The folks from Chinet reached out to me to check out their new non-stick bakeware.  I was curious, so I agreed.  What arrived was Chinet’s non-stick bakeware but an idea for a holiday hostess gift for the bakers in your life.  A gift basket with a baking mix, Stonewall Kitchens Vanilla Bean Cheesecake bar mix, Loveless Café Blackberry Preserves,  the Chinet 8 x 8 non-stick pan, a spatula all wrapped up in holiday finery.

I followed the instructions for the cheesecake bars per Stonewall Kitchens instructions but, they said to oil your pan – I did not.  The test was on as to with what ease I would be able to remove slices of the cheesecake bars from the Chinet's non-stick disposable bakeware.

Watch the slideshow and read the full story HERE.  

The King of Fried Chicken

Who will it be the King of Fried Chicken? As Baltimore chefs go wing to wing, thigh to thigh, drumstick to breast at Pabu on Wednesday, December 11^th at 6:30 p.m. Five chefs and five courses, featuring each chef’s fried chicken along with sides and a welcome glass of sake punch inclusive. 

The competitors are:

Chef Jonah Kim – Pabu

Chef Patrick “Opie” Crooks – Shoo Fly Diner

Chef Jordan Miller – The Lord Baltimore Hotel / The French Kitchen

Chef Chris Amendola – Fleet Street Kitchen

Chef Chad Gauss – The Food Market

The best, really the best fried chicken to ever cross my lips was by Chef Scott Peacock down in Georgia at the Watershed restaurant who has since left the business to work on writing and documentaries. It was lunch at the Women Chefs and Restaurateurs conference in Atlanta and guests were wrapping up extra pieces and stashing it in their purses.

 I hope to make it to the event and would love to be blown away by the fried chicken. I would say Chef Crooks who comes from the south just might have the edge.

A celebrity panel will judge who will be the King of Fried Chicken.  It’s a sweet deal, only $30 per person which excludes beverages, tax and gratuity. For reservations contact Shannon.Toback@fourseasons.com or call (410) 223 1464

By Degrees Cafe – Latitude 39.285° Longitude -76.599°

At the corner of Eastern and Central Avenues it is hard to say whether By Degrees Cafe is Little Italy or Harbor East here in Baltimore. One percentage of a degree here or there probably would clarify the question. Although, their culinary map is a couple degrees changed from your normal expectations with slight twists to enhance your meal and tantalize your palate.

Chef Omar Semidey, professionally trained at the French Culinary Institute, did his due diligence in his native Big Apple culinary arena. He journeyed to Baltimore just about four years ago and during that time continued to grow his culinary chops at The Wine Market, Wit & Wisdom and with the Bagby Restaurant Group’s Fleet Street Kitchen. His restaurant repertoire immersed him in how to do it right; service, food and libations. 

Read the full story and watch the slideshow HERE.

Maryland Foodways - 130 years in 13 courses

I don’t know about you but I love a good back story.  My favorite cookbooks are those that have a story to tell behind the recipe.  If you are like me, you enjoy knowing the quirks, history and reason a dish became a family tradition, maybe that story about the crazy aunt who had to stir the pot left to right or it wouldn’t turn out at its best.  Do I have an interesting evening of food, recipes and history at the Women’s Exchange. 

The Maryland Humanities Council cordially invites all to Dine, Dish and Discover, a unique culinary evening of home cooking and a look at Maryland’s food history. Food writer and critic Richard Gorelick along with Chef Irene Smith of the Women’s Exchange and Super Freaks food truck are the featured speakers.  

Guests will sample 13 different Maryland dishes – one for each decade that the Women’s Exchange has been interwoven in people’s lives at the historic Charles Street home.  On Tuesday, December 3, 2013 from 6 p.m. to 8:30 p.m. in the Woman’s Industrial Kitchen all will gather and enjoy foods of bygone era and modern day...get all the details and menu HERE.

French’s French Fried Onions goes beyond string bean casserole - recipes

Those crunchy little bits that are integral to the holidays most popular recipe, the iconic string bean casserole. Well guess what, those are French’s French Fried Onions. So this holiday season, enjoy an extra spoonful of the original Green Bean Casserole, but be sure to serve it with one of its contemporary “cousins” such as French’s Crunchy Onion Mashed Potatoes, Sweet Potato Casserole with Crunchy Onion Topping, Crunchy Spinach Bake and Crispy Holiday Stuffing and watch as your family smiles with satisfaction.

Get the recipes HERE.

Emeril Lagasse’s free holiday cookbook – easy to download

Chef Emeril Lagasse has gathered up and put into a downloadable format a cookbook of his favorite recipes from his restaurants and home kitchen. His recipe for banana layer cake from his Nola Restaurant caught my eye, it looked intriguing. As I delved a bit further on his website I found that he had assembled absolutely eye-catching, mouth-watering holiday recipes.

 Since the recipes are downloadable in a PDF format they can be shared easily with family and friends. Maybe you are splitting up the holiday food preparation responsibilities or just care to share.

Get all the details and watch the video HERE.

Holiday pie crisis, call Crisco’s Pie Hotline – sweet or savory

I don’t know about you but pie in the sky is more achievable than me making a real-life pie. I am not a great pie maker, and yes, I know there is ready made pie dough.  I want to achieve pie nirvana and I’m sure there are a number of you out there who have the same dream, creating the perfect pie.  Crisco’s pie hot line success over the past 7 years has led to them extending the hours this year.

Watch the video and read the full story HERE.