by Sharm | Sep 28, 2011 | Articles
Anne Burrell will be in Kansas City October 8th to promote the release of her new cookbook: Cook Like a Rock Star. This Food Network star is host of her own show, Secrets of a Restaurant Chef and Co-host of Worst Cooks in America.
In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.
The book is set to be released October 4th and this is your chance to win a copy. If you wish catch up with Anne on her book tour, she will be appearing at The Unity Temple Sanctuary on the Plaza October 8th
I will be giving away THREE copies!
Entering is as easy as 1 – 2 – 3….
1. Please “Like” What You’re Missing KC! on Facebook or if you already “Like” Please share this post on your page and suggest your friends like What You’re Missing KC! too.
2. Become a “Follower” of What You’re Missing KC! on Twitter and Tweet this post.
3. Comment below on this blog post that you have done steps one and two and what your favorite Food Network show is. Also please submit a valid email address to be contacted at. It’s that easy!
Contest ends Sunday, October 2, 2011 3:00 p.m. CST. Three winners will be selected using random.org and be notified by email. Please submit a valid email for notifications purposes only. You address will not be sold or used for any other purpose.
Good Luck!
Book Tour Event Information:
DATE & TIME: Saturday, October 8, 2011 at 12:00 PM, Noon
LOCATION: Unity Temple on The Plaza, Sanctuary, 707 W 47th Street, Kansas City, Missouri 64112
ADMISSION PACKAGE (ADMITS ONE): $27.99 plus Sales Tax includes one copy of Cook Like a Rock Star and one Admission Ticket. Order Online below, or call please Rainy Day Books at 913-384-3126 to Order by phone.
EVENT FORMAT: Cooking demonstration, tasting, and Booksigning.
YES, WE SHIP SIGNED COPIES WORLDWIDE! Order a signed copy below. Your Order will ship within a day or two of the Author Event. International customers, E-mail Mailbox@RainyDayBooks.com for a shipping quote. We ship using United States Postal Service International Priority Mail.
DISCLAIMER: All Author Event sales are final and non-refundable. Kansas Sales Tax is charged on all domestic orders, regardless of destination. Unless otherwise indicated, Authors will only sign Books purchased from Rainy Day Books accompanied by a Stamped Admission Ticket. Additional signed copies are available for purchase at our Author Event.
Location:
- Unity Temple on The Plaza, Sanctuary
- 707 W 47th Street
- Kansas City, Missouri 64112
- Below is more information from the Cookbook, Cook Like A Rock Star
With Anne’s guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you’re craving pasta, Chef Anne’s Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.
Whether she’s telling you how to use garlic most effectively (“perfume the oil, remove the garlic, and ditch it—it’s fulfilled its garlic destiny!”) or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne’s effervescent personality and unmatched vitality will be there every step of the way–as teacher, coach, cooking partner, and friend.
Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you’re making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.
ANNE BURRELL graduated from the Culinary Institute of America and has worked at some of the top restaurants in New York (including Lidia Bastianich’s Felidia and Peter Hoffman’s Savoy). She cooked professionally in Italy, taught at the Institute of Culinary Education, and battled alongside Mario Batali on Food Network’s Iron Chef America. During her tenure as executive chef at Centro Vinoteca, she also oversaw the kitchen of Gusto before being recruited to Food Network full-time, first as the host of her own show, Secrets of a Restaurant Chef, and then as cohost of the primetime hit Worst Cooks in America.
I was graciously sent a copy of this book from the Entertainment Marketing Group. I have loved looking through it and cannot wait to “cook like a rock star”, it is full of mouthwatering recipes, trust me you want to win this! Like and Share, Follow and Tweet and Comment below!
In Good Taste,
Sharm
by Sharm | Sep 19, 2011 | Articles
Question: What do you get when you cross a five teenagers and Babycakes Cupcake Maker?
Answer: Cupcake Mayhem
I recently met local authors Roxanne Wyss and Kathy Moore from Plugged Into Cooking, who just happened to write the new cookbook: 175 Best Babycake Cupcake Maker Recipes.
In honor of the new cookbook I was sent the Babycakes Cupcake Maker courtesy Robert Rose Inc, to try out some of the recipes. In addition to all the cupcake recipes, this cookbook features appetizers, muffins, tarts and more that can all be made in the Babycakes Cupcake Maker.
The Babycakes Cupcake Maker is described as the “Easy Bake Oven” for adults. Well I have to tell you it is for teens as well! My daughter had some friends over and when they saw the box they asked if they could make some. I had not had the chance to try it out yet so this seemed like a good way to put the Babycakes Cupcake Maker to the test.
After scouring the pages of the cookbook on what to bake they decided on the recipe for vanilla cupcakes with chocolate frosting. I happened to have some peanut butter chips so we threw some of those in the cupcake batter, thinking it would pair well with the chocolate frosting. (Recipe Below)
The kids had a blast measuring, mixing, baking and decorating. By the time they were finished I must say my kitchen was quite the mess. I did not mind, it was fun to watch them have such a great time.
The cupcakes turned out yummy and my daughter is looking forward to many more cupcake mayhem nights. I am looking forward to trying out some of the other recipes. With the holidays quickly approaching quite a few of the recipes in the book would be a great to take to a party.
Vanilla Cupcakes
1 cup all-purpose flour
1 tsp baking powder
pinch salt
3/4 cup granulated sugar
1/3 cup butter softened
1/4 cup sour cream
3 egg whites, room temperature
1/3 cup milk
2 tsp vanilla extract
(1 cup peanut butter chips if desired)
1. In small bowl, whisk together, flour , baking powder and salt. Set aside.
2. In medium bowl, using an electric mixer on medium-high speed, beat sugar and butter for 1 – 2 minutes or until fluffy. Beat in sour cream. Add egg whites and beat for 2 minutes scraping the bowl occasionally. Add flour mixture alternately with milk, making three additions of flour and two of milk beating on slow speed. Stir in vanilla. Stir in peanut butter chips if desired.
3. If desired place liners in wells. Fill each well with about 1 1/2 tbs (22mL) batter. bake 6-8 minutes or until a tester inserted comes out clean. Transfer cupcakes to a wire rack to cool. repeat with remaining batter.
Top with chocolate frosting and additional peanut butter chips if desired.
(I did notice on baking these that the first batch took about 8 minutes but after the cupcake maker is warmed up the next batches took less time.)
Creamy Chocolate Frosting
3 tablespoons butter, melted
1/2 cup unsweetened cocoa
2 cups confectioners sugar
2 tablespoons milk
1/2 teaspoon vanilla
Combine melted butter and cocoa in a mixing bowl. Beat in confectioners sugar and milk. Beat in vanilla. Beat in an additional 1 – 2 teaspoons milk if thinner frosting is desired.
To purchase the175 Best Babycakes Recipes Book visit, The Babycakes Shop, Amazon or Barnes and Noble. The Babycakes Cupcake Maker can be found at numerous retail stores throughout the area and online.
Read more about the Babycakes Cupcake Maker and the authors from Robert Rose Inc.
Cupcakes are the feature of every bakeshop—from trendiest gourmet to hometown favorite—while current magazines tout cupcakes for every event from glamorous wedding to homemade birthday fun.
Babycakes, the appliance that created a new, exciting product category in the housewares industry, is creating quite a stir! Today, stores are clamoring to feature this family-friendly product leader.
We are lucky enough to offer the first and the only cookbook specially written for the Babycakes Cupcake Maker appliance. This innovative cookbook is written (with all recipes tested) for the Babycakes Cupcake Maker. The recipes in the book are the correct size/portion, and baking times are specific for the appliance.
We offer cupcake recipes from classics and kid favorites to innovative flavors, even cupcakes with liquor. Oh, and we even remembered the frostings! We also include recipes for mini-pies—another food trend that is rising in popularity. There is a chapter on gluten-free treats reflecting the trend toward special diet and gluten-free cooking. And, another chapter in the book features all kinds of cheesecakes—quick, easy, and packed with deliciousness.
Babycakes are versatile and appeal to absolutely everyone. Children like the small tasty cupcakes and after school snacks, while adults will love making a batch of cupcakes/muffins for the office and featuring the appetizers at cocktail parties. The book presents them all—fabulous desserts to simple baking, savory lunch to appealing appetizers, every day to holiday.
Many people exclaim that the appliance is an ‘Easy Bake Oven for adults’ and we completely agree. And, the best part? With just two bites…there is so little to feel guilty about.
Here is a sampling of recipes included:
· Red Velvet Cupcakes
· Curried Chicken Salad Cups
· Pumpkin Cheesecakes with Caramel Topping
· Lemon Meringue Mini Pies
· Raspberry Streusel
· Cheddar, Ham and Broccoli Quiches
· White Chocolate Snowmen Cupcakes
KATHY MOORE and ROXANNE WYSS are recognized as leading experts in small appliances, and they wrote the booklet that is packed with the Babycakes® cupcake maker by SELECT BRANDS.
In their food consultancy firm, they develop recipes, test products and generally set the standard for innovative recipes and food information. Their recipes appear regularly in the column, “Eating for Life” in The Kansas City Star, a James Beard award–winning publication, and they appear regularly on national television. Kathy lives in Missouri and Roxanne lives in Kansas.
by Sharm | Sep 18, 2011 | Articles
Gordon Biersch is now open in the Leawood’s Park Place shopping center. To read more about all the offerings at Gordon Biersch click here.
More information from the official press release is below. Photos are courtesy of pitchengine.
Gordon Biersch Brewery Restaurant opened its doors on September 26, 2011 as the only brewery restaurant in Leadwood’s Park Place. Designed to complement their signature lager beers, the Gordon Biersch menu consists of appetizers and entrees with bold international flavors influenced by a variety of cuisines.
The first Gordon Biersch restaurant opened over twenty years ago in Palo Alto, Cali. and has since grown into a chain of over 30 locations in the United States. The Leawood location will be the second Gordon Biersch restaurant in the Kansas City metro. The first location is in Kansas City’s Power and Light District and opened in March 2008. Park Place is one of the only multi-purpose developments in Leawood and is currently entering its second phase of construction.
Toast to Health
Gordon Biersch has partnered with Children’s Center for the Visually Impaired (CCVI) for the events surrounding the Leawood opening. CCVI’s mission is to prepare children with visual impairments, including those with multiple disabilities, to reach their highest potential in the sighted world.
Beers of Interest
Gordon Biersch produces six authentic lagers: Golden Export, Hefeweizen, Czech Pilsner, Märzen (Maert-zen), Schwarzbier, and a rotating seasonal offering. These signature lagers have been recognized at the Great American Beer Festival and the World Beer Cup competitions. Gordon Biersch adheres to Reinheitsgebot (Rine-HEIGHT-ski-bot’) the German Purity Law that dates back to 1516 which declares beer can only be made with three ingredients: barley, hops and water. Interestingly, at the time no one knew that yeast was involved in the process, it was in the air, so yeast has since been added as the fourth ingredient. For the first time ever at a Gordon Biersch restaurant, the Leawood location will have a vast variety of draft beers available from peer breweries in addition to the signature Gordon Biersch beers, including Boulevard Brewing Company, Rock Bottom Brewery and Boulder Brewing Company.
Food/Featured Dishes
The menu at Gordon Biersch tempts guests with dishes such as their signature Garlic Fries, Southwest Egg Rolls, Gorgonzola Bone-In Ribeye, Barbecued Salmon, and the Grilled Chicken Cashew Salad (menu available). Gordon Biersch now also offers several low calorie options, most of which are less than 575 calories, including the Creole Chicken, Moroccan Salmon, Spicy Shrimp Stir Fry, Margarita Steak and more. Gordon Biersch also offers a kid’s menu available with entrées for only $4.95. A vegetarian menu is available upon request.
Menu
Lunch and dinner daily. Distinctive items include:
• Southwest Egg Rolls
• Lobster Bisque
• Southern Fried Chicken Salad
• Grilled Chicken Cashew Salad
• Garlic Fries
• Crispy Artichoke Hearts
• Brewer’s Chicken
• Lobster and Shrimp Mac ‘N Cheese
• Signature Made-From-Scratch Pizzas
• Flame Grilled KC Strip
• Bistro Steak Medallions & Crab Stuffed Shrimp
• Märzen Barbecue Burger
• Teriyaki Chicken & Tempura Shrimp Combo
• Pasta Jambalaya
• Barbecued Salmon
• Miso Chilean Sea Bass
• Warm Apple Bread Pudding
• Mini Dessert Tasters
Happy Hours Re-Defined
Appetizer Specials – available Monday through Friday, 4:00-7:00 p.m., and every day, 10:00 p.m.-close.
$5 Items include: Southwest Egg Rolls, Tapas, Housemade Chips, Potato Chip Nachos, Signature Garlic Fries, Mini Pizzas, BBQ Pork Sliders, Mediterranean Flatbread, Rosemary Chicken Flatbread, and Fried Shrimp with Sweet Chili Sauce
$7 items include: Quick Fried Calamari, Shrimp & Chicken Potstickers, Crab and Artichoke Dip, and Crab Stuffed Shrimp
$11 Combos: Southwest Combo – BBQ Pork Sliders, Southwest Egg Rolls, and Signature Garlic Fries. Slider Combo – BBQ Pork Sliders, Kobe Sliders and Signature Garlic Fries. Asian Fusion Combo – Southwest Egg Rolls, Fried Shrimp with Sweet Chili Sauce, and Shrimp & Chicken Potstickers
Beverage Specials – available all day as specified:
Sunday: $2.00 off all Gordon Biersch Signature Lagers, $3.00 Mimosas, and $5.00 Bloody Mary’s
Monday: $2.00 off Märzen, $5.00 Mojitos
Tuesday: $2.00 off Czech Pilsner, $5.00 Martinis
Wednesday: $2.00 off Hefeweizen, $5.00 Margaritas
Thursday: $2.00 off all Gordon Biersch Signature Lagers, $2.00 off all wines by the glass, $5.00 Ultra-Premium Cocktails
Drink List
In addition to their signature handcrafted beers, Gordon Biersch offers an extensive wine list sangria, mojitos, martinis, and margaritas, in addition to the following specialty cocktails:
• SoCo Peach Lemonade – Southern Comfort, Monin Peach Fruit Purée, fresh-squeezed lemonade, topped with Sprite®
• Bar Fly – Firefly Sweet Tea Vodka, fresh-squeezed lemonade, topped with soda water
• Pomegranite Peach Punch – Skyy Vodka, DeKuyper Peachtree Schnapps, POM Wonderful pomegranate juice, sour mix, and Monin Peach Fruit Purée
• Housemade Bloody Mary– Housemade Bloody Mary mix with Absolut Peppar Vodka
• Raspberry Ice Pick – Stoli Razberi Vodka, Tanqueray Gin, Captain Morgan Original Spiced Rum, Chambord Liqueur Royale, and a splash of Sprite®
• Mai Tai– Cruzan Coconut Rum, Cointreau Orange Liqueur, pineapple juice, fresh-squeezed orange juice, grenadine and a float of Myer’s Dark Rum
• Raspberry Bay Breeze – Skyy Infusions Raspberry Vodka and Monin Raspberry Syrup with a splash of Ocean Spray cranberry juice and pineapple juice
• Barbados Rum Runner – Malibu Pineapple Rum, DeKuyper Banana Liqueur, grenadine, fresh-squeezed orange juice and a float of Myers’s Dark Rum
• Ultimate Arnold Palmer – Grey Goose Vodka, fresh-squeezed lemonade and fresh-brewed tea
• San Francisco Lemonade – Skyy Infusions Citrus Vodka, DeKuyper Triple Sec, fresh-squeezed lemonade and a splash of Ocean Spray cranberry juice.
• Long Island Iced Tea – Svedka Vodka, Beefeater Gin, Bacardi Rum, Cointreau Orange Liqueur and sour mix tipped with Coke®
Seating & Hours
The 8,200 square-foot restaurant boasts a main dining area and bar capable of seating 240. There is also a private Märzen room that holds approximately 34 seats with full audio/visual capabilities. In addition, there is a beer garden on the north side of the restaurant that wraps around to the east with a lounge area and fireplace, as well as an outdoor patio on the southeast side of the building. The bar will house multiple high-definition, plasma flat-screen televisions and will also feature a large retractable glass window near the beer garden to create an indoor/outdoor bar environment during warmer weather. Gordon Biersch is open for lunch and dinner seven days a week. Hours of operation are Sunday, 11:00 a.m. – 11:00 p.m.; Monday through Thursday, 11:00 a.m. – 12:00 a.m. (midnight); and Friday and Saturday, 11:00 a.m. – 1:00 a.m. Reservations and private parties are accepted and encouraged. Contact the restaurant for specific dining questions and reservations at 913-451-2379.
by Sharm | Sep 17, 2011 | Articles
To celebrate Jasper’s National Cannoli Month, local baker and jeweler collaborate to make The Golden Cannoli; Jasper’s sells a 24 gold cannoli.
Kansas City, MO (Sept. 12, 2011)—Kansas City’s King of Locavore and an intrepid traveler on the mythical
Cannoli Trail, celebrated Master Italian Chef Jasper Mirabile Jr., has declared the month of September
“National Cannoli Month.” By decree of Chef Jasper, master cannoli maker, dessert lovers in Kansas City
will be able to enjoy a massive show of cannoli power during September.
To commemorate National Cannoli Month, Chef Jasper has enlisted the expertise of Tom Tivol & Wanda Allen Fine Jewelry in Kansas City, and award‐winning Sprinkled with Sugar owner, Carey Iennaccaro, to create the
World’s Most Expensive Cannoli. Tivol discovered a 20th Century Italian Diamond Necklace, valued at
$26,000, which he is pairing with the cannoli created by Iennaccaro. This special star‐power cannoli
features edible gold and is paired with a bottle of Louis Roederer 1999 Cristal Champagne, making it the
World’s Most Expensive Cannoli.
The cannoli can be ordered, with 24 hours notice, through December 2011. A replica gold leaf Cannoli is
on display in the lobby of Jasper’s Ristorante. For those who don’t want to spend $26,453.25 but still want
to enjoy a Golden Cannoli, Jasper’s is selling a 24k gold cannoli—dusted with real gold—for only $12.
“I’m obsessed with finding the perfect cannoli,” says Chef Jasper. “I even invented a Cannoli Therapy
![Nana Jo’s Grilled Lamb Chops ~ Chef Jasper Mirabile]()
by Sharm | Sep 14, 2011 | Articles
The recipe for these delicious lamb chops is from Jasper Mirabile of Jasper’s Restaurant. I had a sample if these earlier this year when he prepared them at the opening of the Brookside Farmers Market using local lamb and they are divine! This recipe and more can be found in Jasper’s Kitchen Cookbook. For more information on Chef Jasper Mirable, Jasper’s Restaurant, Jasper’s Experience Dinners, more recipes or for information on ordering the cookbook please check out his website at www.jasperskc.com.
3 (1 pound) racks of lamb
4 to 5 mint sprigs
1/2 cup olive oil
1/2 cup mint jelly
2 to 3 cloves garlic, thinly sliced
Pinch of red pepper flakes
5 tablespoons balsamic vinegar
brown sugar to taste
Trim any excess fat from racks of lamb and cut away any excess tissue from the long, thin bones. Cut each rack of lamb along each bone into individual chops. Each 1-pound rack should yield about 8 chops.
In medium mixing bowl, thoroughly mix the olive oil, mint jelly, garlic, red pepper flakes, vinegar, and brown sugar to taste. Reserve some of the mint sauce in a separate bowl for dipping the cooked chops.
Heat the grill. Place the chops on the grill and cook to your desired doneness, periodically brushing the chops with the mint mixture. Serve the chops hot off the grill with reserved mint sauce.
Anne Burrell will be in Kansas City October 8th to promote the release of her new cookbook: Cook Like a Rock Star. This Food Network star is host of her own show, Secrets of a Restaurant Chef and Co-host of Worst Cooks in America.
