My Money is on Melissa to be the Next Food Network Star

food-network-face-offThe Food Network. It’s like crack for me. I don’t think there’s a single program on there that I would not watch. From Giada to Alton – I love them all. And on Sunday nights you’ll find me glued to “The Next Food Network Star“. And is it particularly good this season or is it just me?

Here are my Top 3 Reasons Why My Money is on Melissa:

1. She is NOT a trained chef. That is one of the things I love about Rachael and Paula. They are “learn at their mother’s kitchen” cooks. Nothin’ wrong with chefs now- I love me some Bobby Flay. I just relate better to the home cook hosts. And I think others do too.

2. Melissa is appealing. She is exciting to watch. You WANT to listen to what she is going to tell you. Not so much with Jeffrey.

3. Melissa has demonstrated that she can take criticism and learn from it. She has demonstrated, over and over, that she listens to the directions she is given and works hard to improve.

So, who do YOU think will win it all? Jeffrey or Melissa?

Matcha Sawa Ceremonial Tea at Essencha Tea House

This is the 3rd part of my Taste Casting review of the Essencha Tea House in Cincinnati, Ohio.  If you missed the first two segments, you can find them here:  Bubble Tea and Taste Casting Visits the Essencha Tea House.

After our samplings were done, Tracy did one last presentation for us.  She told us all about the Japenese tea ceremony.  Below is a video of how to make Matcha Sawa.  This is ceremonial grade tea; it is the highest grade tencha leaves ground to a fine powder.  Tracy commented that this is to tea as espresso is to coffee.  It is consumed in small amounts and is quite strong.  After she was done we all took a sip from the cup.  It has a very pleasant earthy taste.

Bubble Tea at the Essencha Tea House

This is the second installment of my Taste Casting visit to the Essencha Tea House in Cincinnati, Ohio.  If you missed the intro post, you can find it here:  Cincinnati Taste Casting visits the Essencha Tea House .

Tracy Monson, owner and founder of Essencha, presented us with many teas to sample.  We tried Tulsi Apple Pear which was a botanical iced tea.  With our lunch samples we enjoyed matcha latte, an energizing tea with soy latte.  We also had Bubble Tea.  What is bubble tea???

essencha bubble tea

We enjoyed Lychee Jasmine Green Bubble Tea.  It starts with pearl tapioca (which Tracy explained was formed from the casava root from South America).  It is boiled for 20 minutes and then it sits for another 20 minutes.  The tapioca is then gelatinous in nature.  It is then marinated in a simple syrup.  The freshly brewed tea is shaken with fruit syrup and then poured over the sweetened pearls.

essencha bubble tea

The tapioca in sitting on the bottom of the glass,  You suck the pearls up using the monster straw and eat them.  They are just like jelly fruit snacks.  What fun!

We each got to take home a tea sample and some “make your own” tea bags – bags that are open on one end to allow you to make a loose tea bag.  Essencha sells a variety of loose tea and also sells the “make your own” tea bags if you need them (see website below).

We also received a Essencha Tea Passport – a little book that lists all of their teas so that you can keep track of the things you have tried.

Want to learn more about tea?  Be sure to visit the Essencha Tea House.  The staff is incredibly knowledgeable and friendly.  They are happy to help you choose something you will enjoy and are trained to assist you.  They also offer “Tea 101″ classes and host group tastings.

For more information, visit them at Essencha Tea House, 3212 Madison Road in Cincinnati, Ohio.

Or on the web at http://www.essencha.com

Taste Casting Cincinnati visits the Essencha Tea House

I recently joined a new social networking group – Taste Casting.  It’s a group of social media marketers of sorts.  We attend a complimentary tasting in our town (Cincinnati) and in exchange, we blog/Twitter/Facebook about the tasting.  Taste Casting groups are popping up all over the country.  If you’re interested in learning more, visit Taste Casting.

essencha tea house

Our recent visit was for a tasting of fine teas at Essencha Tea House.  Tracy Monson is the owner and I can’t imagine that there could be a more knowledgeable tea house owner on the planet!   This woman knows her tea!  Having traveled the world over, she fell in love with the teas of different cultures and brought that love back here to us in Cincinnati.

essencha tea house

The tea house is located in Oakley, a quaint suburb of Cincinnati.  I arrived a bit early and got to sample from their Tulsi Apple Pear iced tea while I waited for the others to arrive.  After everyone got there and introductions were made, we got down to business.

essencha tea house

Owner and founder, Tracy Monson, led us on a taste testing of numerous teas.  Tracy mentioned that they like to serve their drinks in clear glasses so that you can enjoy the visual aspect of the tea as well as the aroma and the taste.  It’s obvious that the visual aspect is an important aesthetic to Tracy as the whole tea house “atmosphere” is very well put together.

essencha tea houseTracy gave us a mini- “Tea 101″ class.  She explained that black tea is created by plucking the tops from the tea plant and allowing the tips to wither.  The tips are left out to release oxidation and the enzymes turn the leaves black.  Green tea, on the other hand, gets roasted or steamed to keep it green and is NOT oxidized.  She also explained that black tea is infused the longest, making it the highest in caffiene levels.  (I sure hope I got all that right! We were eatin and drinkin and writin all at once!).

essencha tea house

The tea was outstanding, as was the food.  We were served a variety of samples: a quinoa salad with fresh lentils, two wraps and a cupcake (which had tea in it!).  I must confess that quinoa is not my favorite thing in the world… until I had it at Essencha.  Tracy has three chefs on staff and I am here to say that someone in the kitchen makes some mean quinoa!  It was a mix of fresh green lentils, red peppers, calamata olives, feta and had a drizzle of reduced balsamic vinegar – which makes all the difference folks.  It was YUMMY!

essencha tea house

We also got to enjoy two wraps – both in a buckwheat crepe.  One was a vegetarian wrap and the other was turkey with Havarti cheese.  Again, these were just excellent.  I would have licked my plate had I not been with a group of people :) .

I have gone on long enough.  This will have to be a series! I will make part two all about the tea.  You don’t want to miss “Bubble Tea” – which has tapioca pearls in the bottom of the glass.  And part three will feature a fabulous video of Tracy explaining the tradional Japenese Tea Ceremony.  And don’t miss the third in the series, a video of Tracy detailing a Japenese tea ceremony.

Live in Cincinnati?  You don’t want to miss the Essencha Tea House, located at 3212 Madison Road in Oakley.

Find them on the web at http://www.Essencha.com and on Twitter @essencha

Fabulous Friday Pick- My Cast Iron Skillet

Yep, this Friday’s Fabulous Pick is the lowly cast iron skillet.  Used and abused, it keeps comin’ back for more!

iron-skillet

The one above is my cast iron skillet.  I bought this baby about twenty years ago ( I was a young bride : )  ).  It is dire need of “seasoning” as you can see in the picture.  It’s one of the things I would replace right away – although this thing will never need replacement.  It’s like a rock!

A cast iron skillet is a staple in a cookin’ kitchen and if you don’t have one yet, get out there and get one.  I promise that you will thank me later.  The cast iron skillet provides an even cooking temperature throughout and makes the most amazing meals.   I think my mother used hers every night for something.  Whether it’s burgers, pork chops, fried potatoes… everything is better in this baby.

And it can also be used to bake things in the oven.  My skillet has been used numerous times for a batch of corn bread (Heaven on Earth!).  But what really has me intrigued is this recipe for making peach pie in a cast iron skillet!

peach-pie(Picture from the fabulous King Arthur Flour’s site – Baker’s Banter; great recipe for the pie there too)

Want to see more Fabulous Friday picks?  Get on over the Seleta’s blog and check out what others find amazing in their lives!

fabfri1

My Easter Cake Plate

It’s “Fabulous Friday” again!  And since I made a cake plate to match the logo for “Fabulous Friday” I just had to tell you about it in my post!

On a recent trip to Ikea, I spotted this GORGEOUS robin egg blue plate and bowl.  Isn’t the color just magnificent?

blue-bowl-and-plate

I purchased the bowl and plate (and lots of other things – it’s Ikea folks!).  I stopped at the craft store and bought some glue and here’s what I made…

plate-with-apples

A great little plate stand for just $7.  I am going to make a lemon cake for Easter dessert.  Won’t it look cute on this plate?

Sorry for the horrible “after” pic.  The true blue is in the first picture. And even more sorry that I had no baked goods to show on my cake plate.  I am desperately trying to shave off the last five pounds from my weight loss goal and cake does not help the cause!  But apples… you see how many I still have of those though :)

fabfriFabulous Friday is a theme from my blogosphere friend, Seleta.  If you have not had the pleasure of visiting Seleta’s website yet, do yourself a favor and go over there today.  I just love her style.

Fabulous Friday!

I know it’s Fabulous Friday and all, but I’m afraid I have a confession to make….

I am addicted.  I have an obsession with vintage glass.  I am drawn to it everywhere I go.  From cake plates to glass jars, I love it all and am amassing quite the collection.  It is simply gorgeous and classic.  And it has two very redeeming qualities – it’s cheap and can go in the dishwasher!

On a recent trip to the local antique mall and I scored this little “vase” for just $3!

vintage glass milk jar

Look closely and you will see an inscription that reads “Drink Milk for Health and Economy”.  It brings me back to a time when kids drank milk for dinner and the milkman (my Dad was a milkman) left bottles of this creamy goodness at your door.

detail on milk jar

The top has a great edge to it too.  Can you see the ribbing?  It was so hard to capture.

And the flowers could be a Fab Friday post all their own!  I picked these up nearly a week ago at the grocery store for just 1 Buck!  That’s right – $1!  I expect these beauties to last at least a few more days as I am seeing no browning or wilting yet.  I do change the water everyday.

New to “Fabulous Friday”?  A bunch of bloggers who just love the blog “Simply Seleta” post something we love every Friday.  If you have not had the pleasure of visiting Seleta’s website yet, do yourself a favor and go over there today.  I just love her style and personality.

Fabulous Friday

fabfri

As part of Seleta’s “Fabulous Friday” event, I am posting about something that would make me very,very happy. It’s quite simple actually.  Tomorrow is Valentine’s Day.  My son is coming home from college for the first time since his Christmas break and my daughter’s boyfriend (who is in the Army) is coming home for the weekend and will surprise her today.  I would love to have a fun Valentine weekend, spent with family and friends.  Simple yet divine.

If you have not had the pleasure of visiting Seleta’s website yet, do yourself a favor and go over there today.  I just love her style.

Give Me a Pat – of butter that is!

Oh, the joy of a great grocery store! We have the pleasure of being close to a wonderful cook’s oasis – Jungle Jim’s. Jungle Jim’s is a mega-sized grocery store having over six acres (not a typo) of floor space. If you can’t find it at Jungle Jim’s, you might as well give it up.

Jungle Jim’s has everything. There are aisles upon aisles of international food – Indian, English, Thai, Irish. You name it, they’ve got it. Their aisle of hot sauce would make you cry. The produce section contains everything you can think of and has all kinds of international delights. They have fresh fish flown in and make homemade Polish sausages in the butcher section.

On a recent visit I found one refrigerated section that I had never noticed before – butter from all over the world. I am still ashamed of never noticing their butter section.

the World of Butter

the World of Butter

I have never baked with any kind of butter besides our traditional American butter – although I have used both unsalted and salted butters. So, after making my butter discovery I began to wonder how I might be able to use these new found oddities.

In my online quest to learn more about baking with different butters, I came across a very informative article from the New York Times

“Overall, the European-style butters have more of a golden, warm, toasty flavor. (This is from a compound called diacetyl that develops during fermentation.) Standard American butter has a fresher flavor of milk and cream.

But quality was unpredictable. The butter with the best credentials (high in fat, from the cows used to make Parmigiano-Reggiano cheese), and the one with the most alluring packaging, were the most flavorless.

Our favorite butters were salted Kerrygold from Ireland, unsalted Kate’s Homemade Butter from Old Orchard Beach, Me., and a “limited edition” cultured butter from Organic Valley, made from May to September, when cows are outside at least part of the time, eating grass rather than feed. Butter from grass-fed cows, rich in beta carotene, is more yellow (not higher in butterfat, as many believe).

In baking, the flavor differences mostly disappear. High-fat butters can be used in traditional recipes. “You shouldn’t see much difference,” said Kim Anderson, director of the Pillsbury test kitchen, “maybe a slightly richer flavor and more tender crumb.” “

New York Times Article