The Dish - Orlando Sentinel: Fire and burn hazard alert: Jerdon Style 1-Cup coffeemakers recalled

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Fire and burn hazard alert: Jerdon Style 1-Cup coffeemakers recalled Feb 27th 2013, 22:19 This recall involves Jerdon Style model CM12B one-cup coffee makers, with date code 1217. Jerdon Style is recalling about 6,000 one-cup coffeemakers because of burn and fire hazards. This recall involves Jerdon Style model CM12B one-cup coffee makers, with date code 1217. The coffee makers are black and have an oval, red indicator light above the on/off switch. The coffee maker brews a single, eight to 12-ounce cup of coffee. The phrases "FIRST CLASS" and "JERDON" are printed in white letters on the front of the product. The model and date code are imprinted on a nameplate located on the bottom of the coffeemaker. Jerdon Style has received four reports of coffee makers overheating. No injuries have been reported. The appliance was sold through online retailers and hotel/motel product suppliers from July 2012 to January 2013 for $15-$26. Consumers can contact Jerdon Style at (800) 223-3571, from 8:30 a.m. to 4:30 p.m. CT Monday through Friday, or online atjerdonstyle.com and click on "Recall Information" at the bottom of the page for more information. The model and date code are imprinted on a nameplate located on the bottom of the coffeemaker

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

The Dish - Orlando Sentinel: Scott McKenzie & the Morning Mix recipe of the week: Braised chicken

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Scott McKenzie & the Morning Mix recipe of the week: Braised chicken Feb 27th 2013, 17:26 Pan-Braised Chicken Thighs with Tomatoes, Garlic & Arugula The more the merrier in the Orlando Sentinel test kitchen! That's why we have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week. Today’s recipe is Pan-Braised Chicken Thighs with Tomatoes, Garlic & Arugula. Here's a weeknight meal that can be on the table in about 40 minutes. While the chicken cooks, make brown rice and steam green beans to accompany. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com. Pan-Braised Chicken Thighs with Tomatoes, Garlic & Arugula 4 servings 4 chicken thighs, skin and bone included 1 large yellow onion, diced 4 large tomatoes, diced 2 tablespoons chopped garlic 2 cups low-sodium chicken or vegetable broth 4 cups fresh arugula canola oil Coarse salt and freshly ground pepper to taste 1. Season each chicken thigh thoroughly with salt and pepper on all sides. Preheat a medium sized sauté pan over medium high heat (make sure the pan has at least 2 inch high sides and a tight fitting lid). Do not heat the pan with the lid on. Add 1 teaspoon canola oil to the preheated pan. Carefully add chicken thighs, skin side down to the pan. Cook chicken until golden brown on all sides, about 5 minutes total and until the skin is crispy. Remove the chicken from the pan and set aside. 2. Add the diced onion to the pan, scraping the bits of flavor from the bottom. Continue to cook onions until caramelized (about 3 minutes). Add garlic to onion mixture and cook for 1 more minute. Add tomatoes to the onion mixture and stir to combine. Add the broth to the tomato mixture and stir. Nestle the chicken thighs down in the tomato mixture. Cover pan and cook over medium heat for around 20 minutes. 3. Chicken should be cooked all the way through the thickest part of the chicken. Insert a internal cooking thermometer into the thickest part of the chicken, it should read 165 degrees for correct doneness. Remove chicken from pan and let cool slightly. 4. Turn the heat on the tomato mixture back up to medium high. Cook for several minutes or until tomato mixture is back to a rapid boil. Add arugula to the tomato mixture and stir. Turn the heat off and let the arugula wilt inside the tomato mixture. 5. Spoon the tomato mixture evenly onto each plate and place a chicken thigh on top. SOURCE: Florida Department of Agriculture and Consumer Services Scott McKenzie leads the morning crew at Mix 105.1.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

The Dish - Orlando Sentinel: Central Florida restaurants recognized for no safety or sanitation violations

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Central Florida restaurants recognized for no safety or sanitation violations Feb 26th 2013, 18:58 Several Central Florida restaurants have recognized for no safety or sanitation violations within the past year. The clean team includes Cafe O Beach, 1616 Highway A1A, Satellite Beach; Grab-A-Dog, 2270 Vindale Road, Tavares; Courtyard Pool Bar, 4461 Floridian Way, Lake Buena Vista; Higgins House B&B, 420 S. Oak Ave., Sanford; Lake of Woods Resort, 8875 S. US Highway 17-92, Maitland. The list is compiled by the Florida’s Division of Hotels and Restaurants, which licenses, inspects and regulates public lodging and food service establishments.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

L.A. Times - Food & Dining: Across the Table: In Italy, amaro is the bitter end

L.A. Times - Food & Dining Headlines from latimes.com

Across the Table: In Italy, amaro is the bitter end Feb 23rd 2013, 00:00 I remember my first encounter with amaro , the Italian bitter liqueur. It was the first time I went to Italy and had overindulged the night before. "Drink it. You'll feel better," my Italian friends urged, handing me a glass of Fernet Branca for its supposed digestive properties. The thick, viscous and extremely bitter liqueur could be enough to put you off the stuff forever. "It's like swallowing a spoonful of VapoRub," Mozza general manager David Rosoff describes it, laughing. I can't disagree. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

L.A. Times - Food & Dining: Counter Intelligence: The Hart & the Hunter makes angelic biscuits

L.A. Times - Food & Dining Headlines from latimes.com

Counter Intelligence: The Hart & the Hunter makes angelic biscuits Feb 23rd 2013, 00:00 The restaurant from Kris Tominaga and Brian Dunsmoor in the Palihotel on Melrose serves up notable Southern-style food (often in little bowls). The first thing anybody is going to tell you about the Hart & the Hunter, the restaurant in the new Fairfax District Palihotel, is that you should get the biscuits, which come four to an order and are served on a board. And you should get the biscuits, which are really pretty extraordinary, as light and delicate as the angel biscuits you sometimes find in the best Southern households, but also flaky at the extremities, and layered — they naturally separate into two or three finger-burning strata, which you are going to need if you want to butter them properly. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

L.A. Times - Food & Dining: Stews: When time is on your side, taste will be too

L.A. Times - Food & Dining Headlines from latimes.com

Stews: When time is on your side, taste will be too Feb 23rd 2013, 00:00 Slow and easy cooking can produce beautiful results, maybe starting with a roux or ending with a daube, and the next day can be even better. The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

L.A. Times - Food & Dining: Farmers Markets: Irvine's Saturday farmers market is O.C.'s sweet spot

L.A. Times - Food & Dining Headlines from latimes.com

Farmers Markets: Irvine's Saturday farmers market is O.C.'s sweet spot Feb 23rd 2013, 00:00 The selection is easily the region's best, even if there are a few bad apples. The Irvine Saturday farmers market is the largest and best in Orange County, but it's a mixed bag. It has some worthy local small farmers who come in person, along with more commercial farms, and even a few who have been sanctioned previously for cheating by agricultural authorities or other managers. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

L.A. Times - Food & Dining: Jonathan Gold quiz: Food in the movies

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold quiz: Food in the movies Feb 22nd 2013, 01:38 Getting caught up in the drama and romance of a movie plot is no reason to ignore the food onscreen. What food was used in that food fight? What does one use to flip enormous pancakes? If you love films (and food), then you'll enjoy taking this quiz. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

The Dish - Orlando Sentinel: Cheers! It’s National Margarita Day

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Cheers! It's National Margarita Day Feb 22nd 2013, 15:27 How do you like your margarita? Frozen or on the rocks? Limes and tequila rule. It’s National Margarita Day.  Here are favorite libations from the Orlando Sentinel recipe archives. Feel free to share your recipes with us too. Watermelon Mango Margarita Yield: 3 servings. 2 cups chopped seedless watermelon Flesh of 1 mango Juice of 2 fresh limes 1 tablespoon sugar 1 tablespoon triple sec 1/4 cup tequila 2 cups crushed ice 1. Place all ingredients in a blender. 2. Puree until smooth. Sparkling Ginger Margarita 16 thin slices fresh ginger, unpeeled, coarsely chopped 8 fresh kaffir lime leaves, halved lengthwise, optional 1 1/2 cups 100 percent blue agave blanco tequila 1/2 cup fresh Key lime juice 1/2 cup orange curacao or other triple sec 1/4 cup ginger agave syrup, see recipe 1 cup sparkling wine 1. Muddle ginger and half the kaffir leaves, if using, in the bottom of a pitcher. Add tequila, lime juice, curacao and syrup. Stir; refrigerate until chilled, about 2 hours. 2. Fill cocktail shaker half full with ice. Pour in 2/3 cup margarita mixture, including a small amount of muddled ginger and lime leaf. Shake; strain into two martini glasses. Top each with sparkling wine. Repeat with remaining mixture. Slap each leaf between your palms to release aroma. Float a piece atop each drink. Ginger agave syrup: Heat 1/2 cup light agave syrup or simple syrup, 2 tablespoons water and 1/4 cup finely chopped, unpeeled ginger in a saucepan over medium heat. When mixture reaches a simmer, time for 2 minutes. Remove from heat. Cool to room temperature; strain. Adapted from “Frontera: Margaritas, Guacamoles and Snacks” by Rick Bayless. Variations from Margaritaville: Desdamona’s Raspberry Margarita: Combine 1.5 ounces Margaritaville Gold Tequila, 1/2 ounce DeKuyper Raspberry Pucker, 2.5 ounces sour mix and garnish with a lime wedge in a 12-ounce glass. Last Mango in Paris: Combine 1.5 ounces Margaritaville Gold Tequila, 1/2 ounce Cointreau, 3 ounces Island Oasis Mango and garnish with a lime wedge in a 12-ounce glass. Perfect Margarita: Combine 3/4 ounce Margaritaville Gold Tequila, 3/4 ounce Margaritaville Silver Tequila, 1/4 ounce Triple Sec, 1/4 ounce Orange Curacao, 1/2 oz. Rose’s lime juice, 2 ounces lime juice squeezed from two wedges in a 12-ounce glass. Big Rita: Combine 2.5 ounces Margaritaville Silver Tequila, 1/2 ounce Triple Sec, 5 ounces sour mix and garnish with a lime wedge in a 20-ounce glass Now it’s your turn to share!

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions

The Dish - Orlando Sentinel: Toasted, Central Florida’s first grilled cheese eatery, opens Feb. 28 in Winter Park

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Toasted, Central Florida's first grilled cheese eatery, opens Feb. 28 in Winter Park Feb 21st 2013, 21:52 Toasted, Central Florida's first grilled cheese eatery, will open Feb. 28 at 1945 Aloma Ave. in the Winter Park Corners shopping plaza. The menu is a treasure of comfort food focusing on intriguing melty combinations and burgers. Toasted is also offering vegetarian and vegan items including a house made vegan cheese. Grilled cheese combos include a truffle melt with havarti, truffle oil and arugula the braised brisket with tender beef, sweet tea caramelized onions, fontina and housemade barbecue sauce. The burger lineup will have heavy weights such as the Southern comfort burger stacked with cheddar, applewood smoked bacon and mac & cheese; and the triple B with blue cheese and crunchy blue potato chips. Side items include salads, rosemary and truffle fries and three cheese mac & cheese. Toasted’s phone number is 407-960-3922. Check them out on the Web at igettoasted.com

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions