Archive for the ‘Fellow Foodies’ Category


Check out my first guest post

January 13th, 2012

Hello friends, I just posted a new article on my friends blog, Cooking with Wood, check it out via this link

http://woodartstudio.blogspot.com/2012/01/cooking-with-wood.html

 

 

Look what CAT dragged in…

January 12th, 2012

My friend made this amazing cake and wanted to share it with all of you, so delicious, What is your favorite cake to make? leave it in the comments below.

Pear Upside Down Cake

by Cat D

 

 

 

 

 

Ingredients

12 Tbs. (1 1/2 sticks) plus 5 Tbs. unsalted butter, at room temperature, plus more for greasing

2/3 cup firmly packed light brown sugar

2 Tbs. maple syrup

2 ripe pears, preferably Bartlett or Anjou, peeled, halved and cored

3/4 cup plus 1 Tbs. granulated sugar

1 tsp. ground cinnamon

1 tsp. ground cardamom

1/4 tsp. ground cloves

1 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

3/4 cup milk

2 tsp. vanilla extract

2 eggs

 Directions:

Preheat an oven to 350°F. Butter a 9-inch round cake pan.

In a bowl, using a wooden spoon, vigorously beat together the 5 Tbs. butter, the brown sugar and maple syrup until thoroughly blended. Spread this mixture over the bottom of the prepared cake pan.

Cut the pear halves into 1/4-inch slices and place in a bowl. Sprinkle with the 1 Tbs. granulated sugar, the cinnamon, cardamom and cloves and stir gently to coat. Arrange the pears in the bottom of the pan, fanning and overlapping them slightly, so that the tapered ends point outward; use the small slices to fill any holes.

In a bowl, whisk together the flour, baking powder and salt. Pour the milk and vanilla into a liquid measuring cup.

In the bowl of an electric mixer fitted with the flat beater, beat together the remaining 12 Tbs. butter and the 3/4 cup granulated sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Increase the speed to medium-high and beat for 2 minutes.

 Scrape the batter into the cake pan and spread evenly over the pears. Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes.

 Immediately place a large plate, at least 10 inches in diameter, upside down on top of the cake. Carefully invert the cake with the plate, then lift off the pan, gently shaking the pan if necessary to release the cake. Let cool for at least 30 minutes, then cut into wedges and serve.

Fellow Foodies… Blog interacting 101

January 9th, 2012

Ok, so the title may seem a little ridiculous, or cheeky, but I assure you it is not meant that way. I have received a ton of texts and emails from people saying that they are having a problem trying to post comments and recipes on the “fellow Foodies” section. Let me explain and clarify. When I switched my blog over from The Enlightened Chef I wanted this new venture to be more of a hub for foodies and friends to gather and talk about all things food. My hope was that my posts would inspire you to try my recipes, or to create your own dishes, or maybe have your own version of a recipe for me to post. Ideally all this would stimulate conversation! However it seems some of you may not know the basic ins & outs of a blog and again, I do not mean that in a sarcastic way.

Here are some things to keep in mind for checking out my blog (and most blogs on any of the popular formats: WordPress, blogspot, etc.)

When viewing a post

I understand that it is easy to log onto www.thedailychews.com and just scroll through the posts. Although it is easier to view this way, this will NOT allow you full view of all the content or commenting privileges. Once you come across a post that looks interesting to you, CLICK THE POST TITLE and it will bring you into that post, and at the bottom of the post will be the commenting boxes. Here of course you can add any comments, or questions. I understand that most of you, myself included, use your Androids or Iphones to write or follow blogs. Another option that makes both writing and following a blog super simple is the WordPress App, which is free!

 

 

 

 

 

 

 

check it out here:  Iphone    Android 

Posting one of your recipes or ideas in my new “Fellow Foodies” section

If you have a recipe or idea you would like me to post Please send it on over. However, I do have a few requirements before you request to have it posted.

The recipe must be 100% yours! 

I have a ton of favorite chefs and although I rarely use a recipe, I do reference or post one from a favorite chef of mine occasionally. BUT we must always give credit where credit is due. If the recipe is from someone else, please be sure to include the person’s name in the recipe, and please have permission from the person to use it.

If you have a link to an idea or recipe:

The best way to get your idea, link or product on the blog is simply to comment it on one of my posts, as long as it applies to that topic. First make sure you are in the post by clicking the main title, not just viewing it from the main page (as described above). Once you’re in the  post you will see the comment section at the bottom. Enter the information in and I will typically approve it within 24 hours.

If your link is a different topic, just email it over to me and I will post it up, again, typically within 24 hours. Here is an example of a post request I received the other day:

A friend of mine came across a new product that she thought I would love. She emailed me and highly encouraged me to check it out. Something like this would make a great guest post in the Fellow Foodie section, simple, to the point and an effortless way to interact.

Please edit your recipes:

Have them in proper order (ingredients in recipe should be in the order you add them in).

Make sure the recipe works, my hope is that you will want to share recipes that you have made a ton of times and have perfected. However this does not mean that a new recipe will not be a great post. Send in anything you would like as long as the recipe is correct and works.

Allow a minimum of 2 weeks until your post is approved and posted. I have received a lot of new recipes with the chefs I cook with, and a ton over email. So it may take a while longer until yours is posted. Ideally I will do one guest post per week, along with my weekly recipe post.

Have pictures, again, YOUR pictures. It is not mandatory, and I am not one to talk, there are times I just have a cell phone picture, but still your post would be more attractive with at least a cell phone picture.

You are ready, so,Post it! unfortunately this is where a lot of you have had issues, here is why… I have to post it! Pretty simple process, but the only way to have it posted is to follow the guidelines above and email it to me at: theenlightenedchef@yahoo.com

If you are not ready to send it yet, you can always check out this post again, or get my email under the “Meet the Bloggeteer” tab on the main page.

Thanks again to all of you for your support on my new blog. Life has changed so much lately, and my world of cooking is growing by the day with my new job, I can’t wait to share it with all of you. Look for the next post coming this week, and my first guest post on someone else’s blog- an amazing friend of mine who is a talented wood crafter, I will be addressing the topic of cooking with wood. All encompassing utensils, smoking with wood, cooking over a wood stove and other things. I am looking forward to it!

don’t forget to receive an email alert when a new post goes up just email me your request at the email above.

Until next time Fellow Foodies, Cook, Eat, Then spread the chews!

Fellow Foodies Section

November 13th, 2011

This Category will be used for all of you! feel free to send me reviews or recipes that you have written with pictures and I will post them up for all to see. Please be sure that it is YOUR recipe when you send it to me, if someone else wrote it, that’s fine, just make sure you give credit where credit is due, same rule goes for any pictures you send.