Donny Osmond Has the Best Milkshake: DWTS Winner

On Tuesday, November 24th Donny Osmond known for being American as Apple Pie showed the world his “Milkshake” in the words of Khalis to win the “Dancing With the Stars” competition.  Back in October Osmond and dance partner Kym Johnson prepared milkshakes at the trendy West Hollywood spot.  Read the story:

Donny Osmond and Kym Johnson from “Dancing With The Stars” visit Millions of Milkshakes in West Hollywood to create their own custom shakes. “Donny’s Decadence” incorporates his all time favorite ingredients vanilla ice cream, chocolate chips, almonds, and caramel sauce topped off with a Kit Kat bar. Kym Johnson’s “Java Jive” includes a little caffeine kick to keep her jive grooving. It combines vanilla ice cream, coffee, and a crushed Kit Kat bar. Their joint milkshake, “The Tango Fruit Twist”, includes vanilla ice cream, strawberries, peaches, raspberries,and mandarin oranges.

See More photos of Donnie and dance partner at http://www.kosherfoodinformation.com/photo/1860766/?k=j83s12y12h94s27k02

 

Pasadena, CA: Pop Champagne and Dessert Bar

The 2009 Beaujolais Nouveau made its much-anticipated debut at a special wine tasting and dinner at Pop Champagne & Dessert Bar organized by the Alliance Française de Pasadena on Sunday, November 22 from 4:00 to 10:00 P.M.    Alliance director Fanchon, shares that the organization is very old and one of the first in the Southwest dating back to 1924.  The French school opened 15 years ago and is located across the street from the restaurant.  Fanchon describes the event as  “…just an excuse to have fun.”  If fun is what you are looking for then Pop Champagne and Dessert bar is the right place.  They have an extensive wine and champagne list to accompany your small plates. 

 

(Scallops Cordon Bleu)

My meals were from a prefix menu for the event.  Everything eaten except for the ice cream was paired with wine or champagne.   Chef Ray Velasquez is wonderful in balancing flavor and has a since of humor when it comes to food.  He told us that his mother always told him not to play with food.  Among his unique creations are scallops Cordon Bleu and popcorn ice cream.  Yes, popcorn ice cream is on the menu.  What does it tastes like?  It has the smooth flavor of kettle corn.   In the picture below give us a unique approach to serving poached pear on a tart.

Pop Champagne and Dessert provides a romantic and fun environment for an evening out.

Photos by Crystal Johnson

Review by Crystal Johnson Restaurant Critic, Los Angeles Examiner and the Valley Scene Magazine

First Looks in the Kitchen with MCCN Hosts

(From Left to Right: Efren, Michelle & Sunni)

Get ready for exciting and informative programs with the chefs and cooks of the Multi Cultural Cooking Network.    Read their bios at http://multiculturalcookingnetwork.com

This dynamic trio is serving up some great recipe for the holidays.  Stay tuned….

( Efren Cardinas  serves up desserts to be featured on his holiday show)

Mediterranean Delights by Michelle

Sunni Boswell will teach you quick and easy Asian Cuisines

Official Launch of Multi Cultural Cooking Network’s Home Nov 25th

Check us out Tomorrow as we launch our official website.  Don’t worry, the blog isn’t going anywhere.   Look for the latest news and for our original programming from Mediterranean Cuisine to Asian to be featured at our home at http://multiculturalcooking.net.  We will also have holiday specials. Other highlights of our new home include the google translator.  Read our content in just about any language.  Tell all your friends. 

 Coming soon, behind the scenes photos from our original programs ( Mediterranean Medley, Asian Express and the Holiday Special) featured here at the blog.    The photos are guaranteed to  make you hungry! 

Become a fan of the Multi Cultural Cooking Network on facebook.

The Turkey: A North American Bird

The wild turkey is native to northern Mexico and the eastern United States.  Later it was domesticated in Mexico, and was brought into Europe early in the 16th century. 

Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs. 

Some of the common breeds of turkey in the United States are the Bronze, Narragansett, White Holland, and Bourbon Red.

Chef Jay Jones: Cornbread Dressing Recipe

Depending on where you are from the term stuffing and dressing can be used interchangeably. No matter what you all its; its yummy

Ingredients:
4 boxes of your favorite corn bread mix
2 packages of hot and sagey (yes that is a word) sausage
6 stalks of celery chopped
2 green peppers seeded and chopped
1 sweet large onion chopped
1 tbsp cayenne pepper
Olive oil
1 tbsp clove
1 tbsp cinnamon
1 tbsp allspice
4 cloves roasted garlic
4 cups chicken stock

Equipment
Large Sheet Pan
Large Sauté pan
Large bowl
Casserole dish

Preheating 375

Preparation
Prepare cornbread as per directions
Set aside and cool
Heat pan
Add oil and sauté onions
Add sausage and cook
Add green pepper, celery, clove, cinnamon, allspice and garlic
Cook for 10 minutes
Set aside and cool
In large bowl break up cornbread
Add in sausage mixture
Add chicken stock to moisten and bring mixture together
Put in casserole dish
Add some stock to top
Bake in over for 20 min until golden brown

*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall

Mashed Sweet Potatoes with Oatmeal Cookie Topping

This is a great alternative to marshmallow topped sweet potatoes. Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree.  You can also skip the cookie topping and just serve the sweet potatoes on their own.

6 large sweet potatoes (about 4 pounds)
6 Tablespoons unsalted butter, softened
3 Tablespoons heavy cream

3 Tablespoons packed brown sugar

2 tablespoons maple syrup
1/4 cup fresh orange juice
1/4 cup sweet orange marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt

For topping
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)

½ cup toasted pecans

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

1. Combine butter, cream, salt, sugar, and sweet potatoes in large pot; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 45 to 55 minutes.

2. Off heat, mash sweet potatoes in saucepan with potato masher, then stir in marmalade and gingerroot .  Season with salt and pepper to taste.  Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.

Make topping:
In a food processor grind cookies fine. Add the pecans and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.

Recipe from the cookielikejames.com

Quebec: Salon Passion Chocolat & Cie

When you think chocolate, does your mind automatically take you to to Belgium, or do you think of a particular brand like Godiva. Well, now it’s time to shift your thoughts in an alternative direction. When you think chocolate – think Quebec.

Now in its fifth year, Salon Passion Chocolat & Cie is putting the focus on Quebec chocolate and the wonderful influx of chocalatiers now making their home in Canada. The longstanding European traditions of making rich, luxurious and tantalizing chocolate is honored and celebrated in this unique and educational chocolate affair.

The festival takes place from November 20-22nd in Montreal at the Marche Bonsecours.This year’s program will feature entertainment, tastings, demonstrations and shopping. It also includes a very popular event that blends imagery and taste for a very different kind of competion. Chef Marc Chiecchio from Patisserie Marius et Fanny of Laval is the artistic consultant for the delectable  “Chocolate Hats Parade and Competion.” This year’s theme, “Christmas in all its Splendour,”  is sure to evoke savory creations of holiday cheer. The Food Network’s host of Glutton for Punishment, Bob Glumer, joins the festivities as a competitor under the tutelage of of Christophe Morel from Christophe Morel Chocolatier and the chocolaterie teacher, Tu Tan Pho, from the Chocolate Academy of Barry Callebaut in St-Hyacinthe.

On the last day of Salon Passion Chocolat & Cie, the organizers have included a new activity that will be sure to please the most passionate chocolate connoiseurs. – a silent auction. Many chocolatiers will create entirely chocolate masterpieces. The chocoate creations  will be on display at the salon then the silent auction will take place. The highest bidder will be rewarded with their own piece de resistance to bring home to display or delightfully devour.

For more information about the Salon Passion Chocolat & Cie 2009:  telephone # 416.925.3666 , email: info@salonpassionchocolat.com This e-mail address is being protected from spambots. You need JavaScript enabled to view it , or visit  www.salonpassionchocolat.com.

Article by Monica Johnson

Thanksgiving With An Asian Touch

This is a great excerpt from an article in the SF Gate written in 2004:

Article by Olivia Wu, Chronicle Staff Writer
Glutinous Rice as a stuffing option

Best Pot Roast-Hill Street Cafe in Burbank, CA

Hill Street Cafe is on the northern part of Glen Oaks Blvd just before you say goodbye to Burbank yet this is a restaurant where families should say Hello. The menu has a wide variety of choice that please any picky kid. And I couldn’t help but think that this is the type of spot where I would bring my 89 year old grandmother. The place screams family friendly. My guest remarks, “the place looks like a former Denny’s”. Don’t hold the architecture against the place, you will be coming for the food. There is also humor to the menu with items such as Chili Spaghetti, pot roast sandwich and listing of various cobbler which rival Bubba’s list of Shrimp from Forest Gump. My dining companion and I start with the sampler from the appetizer menu. It includes hearty large onion rings, chicken tenders, mozzarella sticks, and fried zucchini. If you are a fried food lover you will probably enjoy this. However, the flavor is rather bland. There seems to be an absence of salt. Hill Street Cafe seems to have a senior citizen crowd. Thus, they may be mindful salt. I also order the chile fries, classic diner fair. This reminds of the chile fries I use to eat at popular comfort food spot called Cafe Hon in Baltimore, Maryland by way of Hamden. Onion and cheese can be added to the order. For the main course, I have the pot roast. This did not disappoint. In fact, it exceeded my expectations. The owner told me that the meat would be so tender that I would not need a knife. In my mind, I thought…yeah right. I loved this dish. It will bring me back to Hill Street Cafe. The slices of tri-tip marinated so well and served with gravy. Two additional people ate the remnants of my goodie bag of pot roast and loved it. The dish comes with mashed potatoes and mixed vegetables. It truly is a family style entree. My guest tried the turkey Philly. It is flavorful but we both agree that it is a little dry. All in all, it is a good sandwich.

To read about the dessert including pumpkin cobbler visit: http://www.examiner.com/x-9408-LA-Comfort–Soul-Food-Restaurant-Examiner~y2009m6d5-Hill-Street-Cafe-A-Haven-for-Comfort-Food-Lovers

Article by Crystal Johnson, Restaurant Critic for the Los Angeles Examiner and the Valley Scene Magazine