Category: Misc.

What Does A Cadillac Have to Do With Food? The Cadillac Culinary Challenge.

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Last week I was honored to be invited to participate and judge in the Cadillac Culinary Challenge in Oakbrook. Hmmm. Cadillac and food? What gives? I asked if my buddy and fellow blogger Marie could come from Proud Italian Cook , and they said of course.Our mission , now that we accepted was to to taste and judge a friendly competition between local Chefs Paul Virant  of Vie and Chef Martial Noguier of Cafe Des Architects sponsored by both Cadillac and Bon Appetit magazine. In addition we got to test drive the 2010 Cadillac SRX, Escalade Platinum Hybrid and CTS Sport Wagon, all against their Lexus and Mercedes competition. Luxury cars and outstanding food. Why not? The correlation between luxury and food (food blogging ) is strong. Many of us, are drawn to the finer things life has to offer and seek to make our surroundings as comfortable and luxurious as possible. To deny we lack or don’t seek affluence and luxury in our lives would be incorrect. Not saying we are affluent, but in our cooking and eating, we seek the best,no matter what our incomes. On my table or or on the road, I want the best. I was pleasantly surprised after testing the cars. My previous perception was that a Cadillac was older and stodgy. I loved the SRX ! Roomy with a panoramic sunroof and the sleekest bells and whistles one could ask for. It was a dream ride and makes me want to consider trading in my Audi , when the time comes. The SRX lacked for nothing.I really need to look more closely at my American made luxury cars now.
Mary Nolan of the Food Networks Chic and Easy was our gracious host. She greeted us at Braxton Seafood Grill with the other media, the Chefs and representatives from Cadillac.  We took shelter from a downpour of rain and dined on the most delicious seafood . Then we went to the tents and the Chefs prepared  delectable dishes using seasonal ingredients. Chef Marital Noguier prepared the most sublime Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish. Unusual but it worked, Chef Paul Virant made Almond Crepes, Pan Roasted Strawberries, and Amaretto Sabayon. It was a tough call, but in the end we all unanimously voted for Chef Pauls crepes. To chose between a starter and dessert was difficult and many of us felt guilty because Chef Marital’s crab was really outstanding and daring and he showed us the proper way to cook rhubarb , which many overcook.

I uploaded a few You Tube videos of the event to witness and hear the chefs do what they do best.I apologize for the quality. I had to cut away , when it was my turn to taste and critique.  Part 1, Part 2, Part 3, and Part 4. Click to see.
You can find the PDF’s of the recipes here.
One more thing! The winner of Jane Green’s Promises to Keep is….
Nina from My Easy Cooking! Enjoy.
Almond Crepes , Pan Roasted Strawberries, and Amaretto Sabayon from Chef Paul Virant of Vie

Peekytoe Crab Salad with Strawberry, Rhubarb, Pickled Turnip and Radish

A Review and a Giveaway of Jane Green’s Promises to Keep

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I love to read, but every now and then due to life’s demands and stresses I have what I heard  fellow blogger Kelly call Readers Block. No matter how much I want to , I just cant pick up a  book and read it in its entirety. Not so with Promises To Keep from Jane Green.This book held my interest and was devoured. I must confess this is the first time I have heard of the New York Times Bestselling author, who is a leader in the chick lit genre.
Promises to Keep touched me on many levels. Inspired by her best best friends battle with cancer and promise to write about it about it, Jane Green assembled a charming cast of characters we all can recognize from our families. A free living but somewhat scatter brained sister Steffi, who finds her way in life through her immense  talent for cooking. The protagonist Cassie, an admired  and loved photographer, friend,mother, daughter and wife raising her kids with a loving husband who spends more time away from home, due to work . But the situation works for all, and the family unit is strong, until tragedy forces some change. Add two divorced parents who haven’t spoken in years , and the best friend,who one can could ever hope for, Lila .
If the topic of cancer puts you off or scares you, don’t let it. Promises to Keep is more sweet than bitter. I recognized some of my journey with my mother battle on these pages.There is plenty of love and laughter , with comforting recipes from the author herself, to balance out the tragedy of witnessing the one you love slip away. Love is found in unexpected ways, what you thought you didn’t want, you do, and feelings long dormant, come to life.The reader also sees incredible profiles in strength and resolve.Time did not permit me to actually make a recipe, but I will once things settle down. One recipe that really caught my eye was Lamb Shanks with Figs and Honey.The recipes range from vegan, to fish ,meat, and dessert Jane Green writes the recipes with ease and my cooks instinct tells me they are winners. To see a whole list of Jane Greens recipes go here.
To kick off your summer reading and inspire you to add a few more recipes to your repertoire, I am giving away a copy of Promises to Keep. Leave a comment telling  me if you’re are a fan of Jane Green already , your favorite book, or just why you want a copy of Promises To Keep. Comments close on June 19.



61st Street Farmers Mkt demo

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Here is the video coverage from today’s demo at 61st Street Farmers Market. It was an honor that a few fellow bloggers and friends turned out. Also Stephanie Izzard was at the Market doing Market School on behalf of the Common Threads Organization. I made Lamb Sliders with Rhubarb Onion Sauce where you can find here. Note I used Brown sugar in today’s demo.


Some Words on Reinvention

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I like to think after all these years of blogging, I am finally finding my voice. The Courtney today isn’t the Courtney of yesterday which is apparent in old photos, views, passions, and beliefs. Today’s post is about reinvention, and not necessarily about food, or food blogging, but then again maybe it is? My friend AfroBella referred me to the PR folks at Eucerin to attend MORE Magazines Reinvention Convention. Eucerin sponsored Dr. Pamela Peeke, who gave a wonderful lecture on how to be your healthy fit best after 40. The same we focus on our overall health care, we need to do with our skin, the largest organ of our body. As cooks, proper care and nurturing of our skin, hands, and arms is essential to aid healing. Click here to take the Skin First Pledge.
More Reinvention Convention

Reinvent your career • Revive your look • Rev up your energy

Reimagine your future • Reinvigorate your sex life • Revise your priorities

Recharge your life
To say the day was so inspiring would be an understatement. Even now as I type this I am still buzzing on the wealth of information and shared stories I took away. With Speakers like Lee Woodruff, Dara Torres, Dana Delany. Dr. Pamela Peeke, and career coach Pamela Mitchell I realized I am in my Prime and there are so many new chapters to my story awaiting. I recognized pieces of me in stories ranging from coping with loss, being in a place career wise you don’t want to be and seeking change, tackling our changing bodies, and mostly important realizing being a woman over 40 is to be very relevant with knowledge to share. Funny thing I never really identified with being in that MORE demographic, but I am and I am proud. If you follow my tweets you will see I shared some tidbits from day with the hash tags of #skin first and #more invention.
For most of us blogging, we are already in some stage of Reinvention. I realized as I listened to career coach Pamela Mitchell that I was already practicing the 10 rules of reinvention by starting this blog. Coco Cooks has opened a whole new world for me that forced me to recognize my passion and give it legitimacy. Through the blog, I had many new opportunities, which parlayed correctly have led me to second career of sorts. It was evident that Age IS just a number (Dara Torres) and regardless if you are in the kitchen, playing field, or boardroom our hunger to succeed and have quality of life hasn’t subsided after 40. I’m reminded of a recent negative situation I have been going through with a person a decade younger. All I could think of as I listened to her know it all opinions, was  to keep on living little girl ( my mother’s favorite words). Life at 30 for you now will so different from when you reach 40.And 40 will be different from 50, etc. What you thought you knew or wanted, you really didn’t know or want at all. Reinvention, be it forced or planned, is key to a successful life.
Thank you Eucerin and MORE Magazine for reminding me of that.
*Disclosure. New Media Strategies, representing Eucerin US sponsored my attendance to attend More Magazines Reinvention Convention. A $198 value.


Roasted Strawberry Balsamic Ice Cream

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Strawberries are pretty cheap these days due  to the Nations Strawberry Glut. A late Florida Season caused by a cold winter is meeting up with California’s traditional spring crops and the US market is flooded.Seeing as how I could purchase  two containers of berries for the price of one,  I went ahead and then put the ice cream freezer bowl in the freezer. I love to make ice cream , yet don’t do it as often as I would  like .I always seem to forget how easy it is and how creative you can get.
While announcing my weekend intention on Twitter/ Face Book, renown  and highly respected pastry chef, Shuna Fish Lydon suggested I roast my strawberries with vanilla sugar to coax out more flavor. That’s what I love about social media. Great chefs with a wealth of experience ready to help or just talk and share with no pretense. I took Shuna’s suggestion and ran with it a little more by roasting the berries with both vanilla sugar and Balsamic Vinegar. Oh WOW! I also decided to use Sour Cream , in addition to Half and Half and Milk. Did I mention just a bit of Creme de Noyaux, an  pink almond  flavored liquor made from apricot kernels? In the end the Creme de Noyaux was very subtle, but I added it to keep the ice cream from freezing  hard and to enhance pink color, as homemade ice creams tend to do. My pastry instructor in the workshops at French Pastry School last summer declared Ice Creams will be next big thing in terms of trends in pastry . I do believe he is right.

Roasted Strawberry Balsamic Ice Cream

3 cups Strawberries  washed, hulled and halved
2 tablespoons Balsamic Vinegar
1/4 cup Vanilla Sugar ( save used vanilla beans and add to containers of sugar)
1 1/4 cups granulated sugar ( reserve 1/4 cup)
1 teaspoon Vanilla Paste ( extract can used as well)
2 tablespoons Creme de Noyaux
1 1/4 cup whole milk
1 1/4 cups Sour Cream
1 cup Half and Half

Prepare Freezer Bowl according to ice Cream makers instructions.
Line a baking sheet with lips with aluminum foil. Spread the halved strawberries. Combine Vanilla Sugar and  1 cup of granulated sugar . Sprinkle over the berries. Drizzle the Balsamic Vinegar over the berries and sugar. Roast at 400 F  until the sugar dissolves and the juices start to bubble and caramelize. This will take about 15 minutes or so. Remove from the oven and carefully pour into a bowl. Using a strainer separate the  the berries  from the juices, while mushing them slightly. Set aside the mashed berries in one small container and allow the hot strawberry sugar balsamic juice to cool in another container. Add vanilla paste or extract and the Creme de Noyaux. Set Aside.
In a bowl or stand mixer mix the whole milk and remaining 1/4 cup sugar for a few minutes on low speed. Add the Sour Cream and  half & half. Mix well. While mixing, add the Berry Juices, and mashed berries. Pour the mixture into the freezer bowl and churn for 25 minutes. It will be a soft consistency. Pour and spread into loaf pans and cover . Freeze for several more hours in the freezer until ready to serve.