The Cheap Gourmet

Calling All Home Cooks! MasterChef Season 3 Open Calls Now Taking Place

One of my favorite reality shows is MasterChef, so when a casting producer from the show asked me to let visitors know about upcoming open calls for Season 3 I was happy to help. It's hard to believe a year has passed since MasterChef open calls for Season 2 took place. Where has the time gone?

I had planned to audition for MasterChef last year, but personal issues came up that prevented me from attending. I knew there would be plenty of exceptional cooks trying out and my chances of being selected were about as slim as winning the lottery, but I wanted to attend just to get a feel for what it's like.

After watching Season 2, I realized I don't have the skills to compete. Those contestants whipped up some serious gourmet food that I would have no clue how to prepare. However, I do have a lot of passion for cooking and meeting Gordon Ramsay is on my bucket list, so I just might find the courage to audition and see if my family recipe would be enough to wow the judges.

One thing to consider when applying is that whatever dish you prepare should hold up at room temperature. Realize your dish is prepared at home (or a hotel) and transported to the event. You might be standing in line for quite awhile before heading to the judges table.

If you aren't able to attend a live event, you can submit a video of your dish. Keep in mind that thousands of people submit videos, so if you go this route make sure to submit a high quality video that showcases your personality and cooking style.

You also need to fill out an application before attending MasterChef open calls. The application is 11 pages, so make certain to set aside plenty of time to fill it out completely.

As one who has participated in cooking contests, I encourage you to prepare a few test dishes and let them sit out for several hours to see how they hold up. While I'm not a big fan of wasting food, it's okay to make a small portion of your signature dish to make sure it's going to look good when presented to the judges. Remember, the grand prize is $250,000 so you want to put your best dish forward.

For those of you that do have plenty of culinary talent, I encourage you to reach for the stars and attend an audition. You really have nothing to lose and are certain to meet some new friends and learn new cooking techniques while you're there. Everything you need to know about MasterChef Season 3 Open Calls is presented at www.MasterChefCasting.com.

The Daily Sip for Wine Lovers

The Daily Sip is one of my favorite places to learn about wine. This premier online wine community is a fantastic place to learn about, talk about, and rate new wines. You can become a member today by clicking on the banner below.  I look forward to seeing you there!

 

 

Disclaimer: The Cheap Gourmet earns a small commission for referring people to The Daily Sip. There is never a charge to our visitors for participating in these offers. Thank you for helping to keep The Cheap Gourmet free for everyone!

American Foundation for Suicide Prevention Press Release

The following American Foundation for Suicide Prevention Press Release references the Indianapolis Out of the Darknesss Community Walk that The Cheap Gourmet is helping to raise funds for through our "Cooking for Colebear" recipe booklet. We thank you for your support and donations to this worthy cause!

PRESS RELEASE For Immediate Release August, 2011

Subject: The American Foundation for Suicide Prevention Announces 7th Annual Indianapolis Out of the Darkness Community Walk

INDIANAPOLIS, IN— On Saturday, September 10, 2011, the canal at White River State Park, downtown Indianapolis, will be the site for the 7th annual Out of the Darkness Walk fundraising event benefiting the American Foundation for Suicide Prevention (AFSP) and its Indiana Chapter.

As one of 12 community and campus walks in Indiana and over 240 walks taking place around the country this year, the event will help fund the AFSP’s ongoing efforts with research, education, advocacy and prevention initiatives designed to reduce the loss of life from suicide as well as provide support for survivors.

Suicide is a major health problem that takes an enormous toll on family, friends, co-workers and the entire community. Approximately 800 Hoosiers die by suicide annually, which is more than double the number of homicides in Indiana. Hoosier teen suicide rates, at 17.2%, are four percent higher than the national average. With an estimated 55,000 Hoosier teens thinking about suicide in any two-week period, the importance of AFSP’s mission has never been greater, nor the work more urgent.

In the U.S. alone, approximately 20.9 million people suffer from serious depression. Ninety percent of the people who die by suicide have a diagnosable mental health disorder (often depression) at the time of their death. The lingering stigma attached to seeking help for mental health issues may be a contributing factor to undiagnosed depression.

The community walks are part of AFSP’s awareness strategy to help ‘Silence the Stigma’ of suicide and depression. AFSP is the leading national not-for-profit organization exclusively dedicated to understanding and preventing suicide through research, education and advocacy, and to reaching out to people with depressive illnesses and those impacted by suicide.

The goal for this year’s Indianapolis walk is to raise $70,000. Monies raised will help us achieve another goal, that of getting the More Than Sad program (AFSP's educational video program- (www.morethansad.org ) into Middle School and High Schools across the state, at no charge to the school, along with our Truth About Suicide video into every college.

Registration the day of the walk begins at 9:00 a.m. with opening ceremonies starting at 10:00 a.m. Participation is free. Registration and walker information is available by visiting the Indianapolis page at www.Outofthedarkness.org.

###

FOR MORE INFORMATION CONTACT:
Lisa Brattain
Phone: 317.774.1377
E-mail: lbrattain4afsp@aol.com
Debra Yuska
Phone: 317-341-4651
E-Mail: debyuska@indy.rr.com

"Cooking for Colebear" in Support of Out of the Darkness Community Walks

Today, The Cheap Gourmet is launching "Cooking for Colebear" to help raise funds for Out of the Darkness Community Walks. This project has been a labor of love to honor and celebrate the life of Nicole "Colebear" Lundy; a beautiful young woman who was my daughter's best friend and like a daughter to our family.

"Cooking for Colebear" is a collection of thirteen of Nicole's favorite recipes consisting of soups, casseroles, entrees, appetizers, and desserts. This recipe booklet is a 'Thank You' gift that will be given to anyone who makes a donation in any amount to Team Nicole via the American Foundation for Suicide Prevention "Out of the Darkness" website.

If you would like to receive a complimentary copy of "Cooking for Colebear" here is how it works:

Go to "Out of the Darkness Community Walks" website and make a donation on behalf of Team Nicole. This link opens in a new window.

Leave a comment below, stating you made a donation. Include your name and email address. This will not be published and will only be seen by me. Be certain to include the same name the donation was made in so we can verify your contribution.

Upon verification, I will email "Cooking for Colebear" recipe booklet to you.

That's it! Thank you so much for your support in this worthy cause. Let's help Nicole's mom and my daughter reach their goal of raising $3,000. Together we CAN make a difference!

"Cooking for Colebear" recipe booklet includes the following recipes:

Potato Soup
Green Pepper Steak with Rice
Mahi-Mahi Fish with Mango Strawberry Salsa
Cornish Game Hens
Broccoli Rice Casserole
Sweet Potato Casserole
Cheese Garlic Biscuits
Mustard Bacon Potato Salad
Beau Monde Cream Cheese Veggie and Chip Dip
Peach Crisp
Caramel Apple Salad
Oatmeal Scotchies Cookies
Brownie Bites with Strawberries and Chocolate Ganache

HCG Diet Results

As you may recall, last month I declared The Cheap Gourmet is Trying the HCG Diet. After 40 days of consuming around 500 calories per day, along with the HCG homeopathic drops and liquid vitamin B-12 complex, the results are in.

I am happy to announce that with the help of the HCG diet I was able to shed 19-1/2 pounds and 15-1/2 inches. Hooray! I feel like a new woman and am ecstatic about my personal HCG diet results (as is my husband!).

While I had hoped to lose 30 pounds, I am satisfied with almost 20. I intend to do another round in November to lose the rest. In the meantime, I plan on continuing with the tools I received through the HCG diet. The primary lessons learned were PORTION control and eating on a regular basis.

I'm pretty certain I would have lost the full 30 pounds if I hadn't cheated. It wasn't because I was hungry. Believe it or not, the HCG drops really do curb the cravings and I felt full most of the time.

I cheated simply because I was bored or thought I was having a craving I just had to give into. Like the nights I ate chocolate fudge and the time I used butter just because I couldn't live without it one more day. I'm only human and I do love food, especially chocolate, so I didn't beat myself up too bad and worked on sticking to it until the end.

I really do plan on posting the recipes I tried while on the HCG Diet. We ate very well and I learned how to make meals that complied with the guidelines, yet provided a hardy meal for my husband. I've been fortunate to add new clients and they have been keeping me very busy. With any luck, I can begin sharing these tasty foods with you within the week.

In the meantime, I am excited to share my before and after photo with you. I'd also like to thank Tara Burner for being my motivational coach and helping me achieve my weight loss goals. If you're going to try the HCG Diet, I'd highly recommend purchasing the drops through Tara. She is the best weight loss cheerleader anyone could ask for.

Seeking Help from Food Bloggers for a Special "Good Cause" Project

The Cheap Gourmet is seeking help from food bloggers for a special "good cause" project. This involves preparing a recipe and taking a photograph that will be included in a recipe e-book.

The recipe collection is being used as a "Thank You" gift to individuals that contribute $5 or more to the Out of the Darkness Community Walks hosted by the American Foundation of Suicide.

On July 5, 2010, we lost a very important person in our life; a beautiful 20 year old young woman named Nicole. Nicole was my daughter's best friend for years and was like a daughter to me. 

She was a gorgeous, vibrant girl who brought laughter and joy into our life and her passing has left a major void in the lives of many.

To honor Nicole, my daughter, along with many of Nicole's family members and friends have formed Team Nicole and will be walking to raise awareness about suicide prevention. The walk is taking place on September 10, 2011 at Celebration Plaza in Indianapolis.

In effort to help raise funds for this worthy cause, The Cheap Gourmet is putting together a recipe booklet filled with Nicole's favorite recipes. It will be called, "Cooking for ColeBear" in memory of her nickname.

I am looking for a few food bloggers who would like to join forces with me. What I need is a few people to make the recipes and take a high quality photograph. In exchange, I will include a link to each blogger's website or blog in the "Cooking for Colebear" recipe booklet and on The Cheap Gourmet blog.

The "Cooking for Colebear" recipe booklet will be provided to anyone that makes a $5 donation to Out of the Darkness. While I am unable to offer compensation for ingredients, blog posts, or photographs, the booklet offers great opportunities for participants to have their blog shared with countless people, as well as being reflected as a blogger that gives back to the community!

Please note, the recipes can be scaled back to make only enough for one serving to reduce ingredient costs. If you would like to take part in this volunteer opportunity, please contact me at kathy at thecheapgourmet.com, or leave a comment below.

The following is the list of recipes that I will need photos of. I will supply the recipe to you.

Green Pepper Steak and Rice

Red Lobster Cheese Garlic Biscuits

Peach Crisp

Caramel Apple Salad

Potato Soup

Broccoli Rice Casserole - Claimed by Tara Burner at TaraBurner.com

Oatmeal Scotchies - Claimed by Viveca Stone-Berry at AdrenalFatigueBeGone.com

Sweet Potato Casserole - Claimed by Marina Sweat Owens, Independent Pampered Chef consultant

Please note, food photography is needed no later than August 7th.

When you contact me, please advise which recipe you would like to prepare and photograph. As bloggers claim the recipes I will mark them off this list and include a link to your blog so that everyone knows who is participating is this worthy event. Upon receipt of your email correspondence, I will provide the recipe, along with ways to promote this event.

Thank you for your time! I very much look forward to working with the foodie community and greatly appreciate your support and time in helping me create "Cooking for Colebear".

UPDATE: A BIG "Thank You" to DepositPhotos.com for providing photos and illustrations for "Cooking for ColeBear." We greatly appreciate their generosity and support. Anyone that needs great artwork for websites, blogs, and presentations should visit DepositPhotos. They have beautiful and unique artwork for all your publishing needs!

Announcing the Goya Foods Birthday Bash

The Cheap Gourmet was recently contacted by Goya Foods with a request to let you know about their exciting Birthday Bash. The company is celebrating their 75th birthday and want to invite you to join the party!

The Goya Birthday Bash consists of a mega cash prize of a whopping $75,000. This promotion can be played four ways. There's an online game, an on-pack game, mail-in sweepstakes, and Goya's Greatest Fan video/photo/essay contest. Participants have 10 different opportunities to potentially win $75,000.

In addition to the Goya Birthday Bash promotion, participants can receive  the 75th Anniversary Series GOYA Recipe Booklets featuring cuisine from Mexico, Caribbean, South America, Central America, Spain, and Latin Fusion. These cookbooks can be yours at no cost by mailing in 75 UPC codes from Goya products. All participants will be entered into a drawing to receive 1 of 75 digital cameras.

I was introduced to Goya Foods years ago while working at a health food store. We used their beans, rice, and condiments in nearly all of our recipes. My personal all-time favorite is Adobo Seasoning. I use it on pretty much everything, but it is particularly tasty on chicken. It adds a hint of color and a delightful seasoning that eliminates the need for salt.

Goya carries over 1,500 products from every region of Latin America and Spain. Some of the more popular include: beans, seasoned rice mixes, green olives, olive oil, nectars and juices, tomato-based products, spices, hot sauces, and salsas.

The Goya website offers a wide range of delicious recipes including: Starters and Salads, Main Dishes, Side Dishes, Desserts, Drinks, Quick Meals, Affordable Meals, New Classics, and Latin Fusion. Visitors can setup their own recipe box which allows them to personalize each recipe, add notes, and create customized meal plans.

Visitors can subscribe to the Goya Foods mailing list to receive regular newsletters consisting of cooking tips, brand new recipes,  special promotions, and money-saving coupons.

I have been enjoying playing the Goya Birthday Bash online game. All that is required is to put in your birthdate, hit the pinata until Goya products fall to the ground, and click on a product to reveal a number. Collect all numbers in your birthday and you could win $75,000.

I hope you will take a few minutes to check out the Goya Birthday Bash and Goya product line. These are great products that will infuse your meals with flavor and pizzazz!

 

Disclosure: The Cheap Gourmet received the Special Edition, 75th Anniversary Series Goya® Recipe Booklets as a thank you for sharing the word about their products.

Mark Your Calendar for HSN Cooks Spring Weekend Event

Have you heard about HSN Cooks Spring Weekend Event? If not, take a moment to mark your calendar for Saturday, March 26th and Sunday, March 27th to take advantage of amazing savings for cooking gadgets and gourmet foods.

In partnership with Bon Appétit, the HSN Cooks Spring Weekend Event features new and top-selling brands from celebrity chefs such as Wolfgang Puck, Emeril Lagasse, and Padka Lakshmi. Viewers will also be introduced to the Lee Brothers; known for their Southern cooking cookbooks, boiled peanuts, and barbeque sauces, as well as Chef Ken Hom; a Chinese-American chef and author known for his signature wok collection and line of ready-cooked meals.

Another featured chef appearing on HSN is Jacques Torres; affectionately known as Mr. Chocolate. Chef Torres offers an amazing selection of decadent chocolate concoctions including chocolate marshmallows, chocolate covered espresso beans, and chocolate covered Cheerios and Corn Flakes. Who knew chocolate covered cereal tasted so good?

Throughout the HSN Cooks Spring Weekend Event, viewers will be introduced to new culinary delights including Aunt Ida Baked Goods and Leonetti's handmade authentic Italian Stromboli Sandwiches.

During the holidays a friend sent me Aunt Ida's 'Chocolate Babka' which is a traditional-style Russian coffee cake filled with chocolate chips with a drizzle of chocolate on top. It was beyond heavenly, it was downright addictive! I'm excited that HSN will be selling this product line because I have been thinking about Chocolate Babka for 3 months!

Leonetti's was featured on 'Unwrapped', an introspective food show on the Food Network that chronicles how foods are manufactured. Leonetti's Stromboli sandwiches are the creation of Leonetti's founder, Richard DiPietro, Italian mother.

Every day, Leonetti's prepares handmade dough for their prized sandwiches in their Philadelphia manufacturing plant. Selections include Italian Stromboli's, Calzones, and authentic Philly Cheesesteak sandwiches.

If you haven't visited the HSN website in a while, you might be surprised to know they offer an amazing recipe collection. Visitors can print recipes from famous chefs such as Tyler Florence, Todd English, Andrew Lessman, Debra Murray, Emeril Lagasse, and Wolfgang Puck.

Throughout the HSN Cooks Spring Weekend Event, viewers can take advantage of special event pricing, select free shipping, value-packed bundles, and HSN card offers. Additionally, Bon Appétit will provide special offers on subscriptions, plus tips and solutions from Editor Dede Wilson.

This event is a great time to stock up on culinary necessities, entertaining supplies, prepackaged foods, cookware, dinnerware, outdoor grilling supplies, small kitchen appliances, bakeware, and cookbooks.

Kickoff starts at 6 am ET on Saturday, March 26th and ends with a grand finale hosted by Padma Lakshmi at 11 pm ET on Sunday, March 27th. A complete HSN Cooks Spring Weekend Event schedule is published at the HSN website. 

DISCLOSURE: The Cheap Gourmet received a $10 HSN Gift Card as a Thank You for helping to promote this event.

Calling All Home Cooks! MasterChef Season 2 Casting Calls Now Taking Place

If you've ever dreamed of being a MasterChef now is your chance to shoot for the stars. Fox Broadcasting is hosting nationwide casting calls for MasterChef Season 2. Known as the 'American Idol' for home cooks, the winner of MasterChef takes home a $250,000 cash prize and a cookbook publishing contract.

In order to become a contestant for MasterChef, home cooks must attend a casting call to present their signature dish. MasterChef casting calls are being held across the nation from November 6 through December 11, 2010. Host cities include: Los Angeles, Boston, New York City, New Orleans, Orlando, Chicago, Dallas, Denver and Portland. A complete list of dates, times, and locations is available at MasterChefCasting.com.

While I'm not certain of the exact number of home cooks who attend casting calls, I'd venture to say there will be several hundred at each casting call. As one who has entered cooking competitions in the past, I encourage you to give plenty of thought to your signature dish.

One very important thing to consider is how well your dish will taste at room temperature. You see, there is no kitchen facility at MasterChef casting calls. Instead, contestants prepare their dish at home, transport it to the casting call, and stand in line until their name is called. Chances are it will be several hours before your food passes the lips of food judges.

MasterChef has taken this into consideration and encourages contestants to bring along a photo of their dish. Applicants are also encouraged to shoot a short video (less than 15 minutes in duration) and bring along to the casting call. Take advantage of all options available. That way, if you become tongue-tied during tryouts, you will have a video and photograph which can be viewed by casting producers.

Take time to review ALL of the information published at MasterChefCasting.com. Read it two or three times to ensure you understand the requirements. Then, fill out your application and prepare a few test drive dishes. After all, you are competing for a quarter of a million dollar prize and the opportunity to launch your very own cookbook.

I will be attending the Orlando MasterChef casting call. If you plan to attend, I'd love to hear from you! I will also be covering the event as a foodie journalist and am looking for contestants to interview, so if you are trying out, contact me so we can arrange an interview.

As a wise young man once told me, this isn't a matter of having good luck. It's a matter of having good skill. Hone your skills and you could very well be the next MasterChef!

Are You the Next MasterChef? Upcoming Casting Calls for Talented Home Cooks

 

 

Greek Feast for Two Dinner Menu: Project Food Blog Challenge #2

I am excited to share my Greek Feast for Two Dinner Menu with you, but first want to extend my gratitude for voting The Cheap Gourmet blog through to Round Two of the FoodBuzz Project Food Blog Challenge. It means a lot that you are taking time to read my cooking blog and submit your votes and to that I say, Thank You!

This week's challenge is to "tackle a classic dish from another culture" and as you can see, I chose Greek food. I've been enchanted by the Greek Islands for as long as I can remember. A few weeks ago I watched the Greek Islands episode of Anthony Bourdain's show, No Reservations. I found myself fixated on the food and realized I knew very little about the classic Greek dishes.

Greek foods consist of local ingredients and include tons of fresh produce, fragrant herbs, olives, and olive oil. Research revealed lamb, pork, and seafood are the most common proteins. I based my menu selections on foods often served during Greek festivals.

The Greek Feast for Two dinner menu includes: Greek Salad with Vinaigrette Dressing, Greek Paidakia, Baby Lamb Chops with Garlic and Rosemary, Roasted Vegetables, and Cheese and Honey Filo Rounds.

This was, by far, one of the best meals I have ever prepared. My husband and I were intoxicated by the cooking aromas and the savory, salty, earthy flavors of the foods. Everything about this meal was fun and I am proud to share the recipes with you today.

The Greek Feast is relatively easy to prepare, but does require about 2-1/2 hours of time. Step-by-step directions are provided for ease in preparation. I think you will find the end result well worth the effort.

Preparing the Greek Feast for Two Dinner Menu

 
Start by preparing the Greek Paidakia. Marinate for 2 hours to achieve ultimate tenderness and intense flavor. Prep time is 15 minutes. Chops are broiled for 15 minutes. Total prep and cooking time is 2-1/2 hours.

Greek Paidakia
Adapted from Grilled Lamb Chops at GreekHomeRecipes.com

I was attracted to this dish because the original recipe stated, "Paidakia is to the Greeks as baby back ribs are to Southerners." Since I live in the South and LOVE baby back ribs, I figured I couldn't go wrong with Greek Paidakia.

The original recipe uses lamb, but I substituted with pork. This recipe is super easy to make and uses minimal ingredients. The flavor is incredibly savory and the meat melts in your mouth.

Ingredients:
1-1/2 pounds Pork Rib Roast, frenched and cut into 4 to 6 individual chops. Frenched means the meat and fat is removed from the upper bone; providing a handle for ease in eating.
2 Tablespoons Dried Basil
2 Tablespoons Dried Parsley
1 Tablespoon Sea Salt
2 teaspoons freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil
1 Lemon, cut into wedges

Directions:
1. In a small bowl, combine basil, parsley, salt and pepper.
2. Rinse pork chops and coat each side with herb mixture.
3. Lightly brush each side with olive oil.
4. Chill in refrigerator for 2 hours.

5. Broil pork chops 8 minutes per side.
6. Transfer to serving platter and garnish with lemon wedges.
7. Squeeze lemon juice over pork chops and devour!

Next, prepare the Greek Salad. The Vinaigrette dressing should chill for at least 1 hour prior to serving.

Tip: I bought the Kalamata Olives from the Olive Bar at my local grocer. It was less expensive than jarred olives and I could pick the best olives.

Greek Salad with Vinaigrette Dressing
Adapted from www.GreekSaladRecipe.net.

Greek Salad Ingredients:
1 head Romaine Lettuce, washed, dried, and loosely chopped
10-ounce bag Baby Greens
1/4 Red Onion, thinly sliced
2 Roma Tomatoes, diced
1/2 English Cucumber, diced
4 ounces pitted Kalamata Olives
4 ounces Feta Cheese, crumbled

Greek Salad Vinaigrette Dressing Ingredients:
1/2 cup Extra Virgin Olive Oil
Juice from 1 whole Lemon (use the zest of this lemon for the Baby Lamb Chops)
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 Tablespoon Dijon Mustard
1/2 cup Red Wine Vinegar

Directions:
1. Gently toss vegetables and olives together in a salad bowl. Top with Feta cheese. Cover with plastic wrap and store in refrigerator until ready to serve.
2. In a small bowl, combine Vinaigrette dressing ingredients and briskly whip together using a wire whisk. Transfer to serving container and refrigerate for one hour.
3. Transfer to salad plates and add desired amount of dressing.

Now, it's time to work on the Cheese and Honey Filo Rounds. This recipe was the most challenging dish to prepare due to the delicacy of the filo (phyllo) dough. The original recipe cut the dough into rounds. I didn't have much luck with that method and ended up cutting the sheets into quarters. This dish is intended to be served at room temperature. Makes 16 rounds. Prep time is 15 to 20 minutes and bake time is 12 to14 minutes.

Obtain the original Cheese and Honey Filo Rounds recipe and watch a preparation video at www.Greek-Recipe.com.

Ingredients:
8 sheets refrigerated Filo dough, cut into quarters
4 ounces Pecorino-Romano cheese, finely grated
1/4 cup Extra Virgin Olive Oil for basting
1-1/2 Tablespoons Honey

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place filo dough on large cutting board. Carefully cut sheets into quarters and stack into a pile.
3. Use 2 sheets of filo dough for each cheese-stuffed round. It is important to work quickly so the dough doesn't dry out.
4. Place 2 sheets of dough on cutting board and lightly brush with olive oil. Place 1/2-teaspoon of cheese near the end of the square. Gently roll and lightly baste with olive oil. Carefully roll one end toward the center to create a snail shell. As you can see, I need more practice.

5. Place on baking sheet and lightly baste each round before placing in oven.
6. Bake for 12 to 14 minutes, or until light golden brown.
7. Remove from oven and immediately transfer to serving platter. Drizzle with honey. Serve at room temperature.

Next, prepare the roasted vegetables. These require 10 minutes to prep, 30 minutes to marinate, and 16 minutes to cook.

Roasted Vegetables
Adapted from Rachel Ray's Lamb Chops with Roasted Vegetables and Spring Pea Risotto

The original recipe roasts the vegetables in the oven for 15 minutes. I marinated the vegetables for 30 minutes and broiled them with the Greek Paidakia.  Either method will provide great results.

Ingredients:
1/2 pound fresh Green Beans, cut into 1-inch lengths
1 dozen Cherry Tomatoes, quartered
2 Green Onions, thinly sliced diagonally
1 Tablespoon Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
Sea Salt and freshly ground Black Pepper
1/4 cup Pecorino-Romano cheese, finely grated

Directions:
1. Line baking sheet with aluminum foil. Toss green beans, tomatoes, and onions with balsamic vinegar, olive oil, salt and pepper.
2. Chill in refrigerator for 30 minutes.

3. Broil at 500 degrees Fahrenheit on lower oven rack for 16 minutes. The Greek Paidakia should be placed on the top oven rack while veggies are roasting.
4. Transfer to serving dish and sprinkle with cheese.

Finally, it's time to prepare the Baby Lamb Chops with Garlic and Rosemary. It is recommended to serve lamb chops medium-rare. This recipe requires 15 minutes prep time and 8 minutes to cook. Start preparing the marinade 5 minutes before placing the veggies and Greek Paidakia in the broiler.

Adapted from Michael Chiarello's Lamb Chop recipe

Ingredients:
1/4 cup Extra Virgin Olive Oil (use 1/8 cup for marinade and 1/8 cup for cooking lamb chops)
2 cloves Garlic, thinly sliced lengthwise
2 Tablespoons fresh Rosemary leaves
1 Lemon, zested
4 Baby Lamb Chops
Sea Salt and freshly ground Black Pepper

Directions:
1. Heat 1/8 cup olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until light golden brown. Add rosemary leaves and cook until crispy.
2. Remove from heat and cool for 5 minutes.
3. Transfer to small bowl, add lemon zest, and mix well.
4. Heat remaining olive oil in skillet over medium-high heat.
5. Season both sides of lamb chops with salt and pepper.
6. Cook lamb chops in skillet 4 minutes per side for medium-rare.

7. Transfer to serving platter and spoon rosemary-garlic marinade on top.

This is my Greek Feast for Two dinner menu. I hope your family and friends enjoy the meal as much as we did. I welcome and appreciate your votes. Each one helps launch me to the next level of the Project Food Blog Challenge. Voting is open from 6 a.m. PT Monday, September 27th through 6 p.m. PT Friday, September 30th. Thank you for your support!

P.S. If you missed the first challenge, click here to read, Defining The Cheap Gourmet Blog

 

Project Food Blog Challenge #1: Defining The Cheap Gourmet Blog

Today is the day! The FoodBuzz Project Food Blog Challenge has begun and I am excited! The Cheap Gourmet blog is about to receive a new level of exposure and the sky is the limit. I'm so glad you're joining me on this adventure.

The first Project Food Blog challenge is to define my blog and what it offers. I invite you to join me for a virtual cup of coffee (or margaritas) as we stroll down memory lane.

The Cheap Gourmet food blog was born on February 18, 2007. The first post was a recipe for grilled gourmet lunch meat sandwiches. That's an oxymoron, wouldn't you agree? Gourmet lunch meat. How can that be? But, that is what this blog is all about. Turning the ordinary into something extraordinary, for cheap.

I grew up in the 60s and 70s in the traditional suburban Leave It to Beaver household. Mom took care of the family and dad worked two jobs. We didn't do without, but we rarely had extras. And, we never went out to eat except for very special occasions.

 
Sister, Dad, Mom, Baby Brother, and Me

Fortunately, my mom was an amazing cook. Although she had a tight budget, she always managed to serve three homemade meals every day. Mom made a lot of crock pot meals, meatloaf, casseroles, fish and chicken. She baked fresh bread or yeast rolls daily and we always had some type of homemade dessert.

It wasn't until I moved away from home that I realized how much time mom spent in the kitchen. Although I "assisted" with cooking as a child, I think I was more of a nuisance than a help. I had no clue how to cook for myself and spent hours on the phone finding out how to make potato soup, roasted chicken, or that yummy pasta casserole with bacon and tomatoes

Secret pasta casserole recipe handed down from my grandmother

As an adult, I spent several years working in food service. In the 90s I worked as a vegetarian chef at a health food store. The Executive Chef, Leslie, took me under her wing and opened up a brand new culinary adventure. As a girl who grew up in the Midwest, I had never eaten tofu, tempeh, seaweed, or vegan "beef" jerky. But, once I learned how to prepare them I really enjoyed them - except for the seaweed.

Leslie encouraged us to create one new vegetarian dish every day. If it turned out well the item became the Special of the Day. It was fierce competition in the kitchen and serious trash-talking took place. To this day, I still remember when my recipe for Spring Vegetable Soup beat out the reigning chef.

Sadly, Leslie encountered serious health problems and could no longer work. The store hired a new kitchen manager who ruled with an iron fist. So, I packed my knives and went to work for a private country club.

That was a life-altering experience. I discovered true gourmet food and fell in love with the succulent delights only the wealthy could afford. Black truffles, Kobe beef, lamb chops, and Osso Bucco. My saliva glands are gearing up into overdrive. How about yours?

Osso Bucco with creamy mashed potatoes, sauteed veggies, and demi glace

Every day was a learning experience. We served food from morning 'til night and accepted special requests. We frequently hosted private parties with over 200 guests. In order to survive in that kitchen we had to constantly be on top of our game. It was challenging, but extremely rewarding at the end of the day.

Every dish had to be meticulous with foods precisely positioned on the plate. There could be no drips, drops, or fingerprints on the plate. The Executive Chef was a highly-charged man who took his reputation seriously. Although I learned a great deal from him, he sucked the joy out of cooking and we parted ways.

I went on to open a small catering business and had the time of my life. As I got older, the demands of the job were more than I wanted. So, I packed up my knives and traded them in for a keyboard.

The Cheap Gourmet is a culmination of my culinary experiences. My mother taught me how to cook tasty, affordable meals. She was a penny-pincher, coupon clipper whom I lovingly referred to as "cheap."

Leslie introduced me to the simplistic beauty and bountiful flavors of fresh, organic vegetables and taught me that healthy doesn't have to be tasteless. The country club introduced me to gourmet cooking and the artistic side of food presentation. Catering helped me meet the needs of a wide range of people in a variety of settings.

This blog lets me share vegetarian, vegan, gourmet, and old fashioned home cooked meals. There are recipes for appetizers to entrées and cocktails to holiday dinner parties.  Visitors can locate cooking contests, money-saving coupons, gourmet samples, and kitchen product sales. There is something for everyone.

If anyone had told me I'd be competing in a Food Blog Star contest when I started this blog, I doubt I would have believed them. Of course, I never realized that I would make so many friends, rub elbows with celebrity chefs, attend private food blogger parties hosted by popular restaurants, or have the opportunity to have three renowned culinary geniuses read my words. Just goes to show extraordinary things really do happen to ordinary people.

Hanging out with Hell's Kitchen Winner, Danny Veltri (center) at his restaurant, Flip Flops
in New Smyrna Beach, FL

 

Attending FoodBuzz Tastemaker Event at Carrabba's Italian Grill in Orlando, FL

I greatly appreciate you taking time to read my Project Food Blog challenge post. Take a moment to join FoodBuzz.com so you can cast a vote my way (wink!). Voting begins Sept. 20th and I will post a reminder announcement on that day.

To cast your vote click on the profile button below. Thanks so much for your support!

FoodBuzz.com Project Food Blog Contest

The Cheap Gourmet is participating in Project Food Blog contest presented by FoodBuzz.com. Nearly 2,000 food bloggers will be competing in a series of 10 culinary challenges in hope of winning the title of Food Blogger of the Year and the grand prize of $10,000.

I am excited to participate in Project Food Blog and hope I make it to the end. The competition is stiff, but FoodBuzz has leveled the playing field so that every contestant has the opportunity to advance to the next round. The challenges are exciting and provide the opportunity to engage in culinary activities I have not yet tried.

The first challenge begins today and voting will begin on September 20th. In order to keep voting fair, FoodBuzz requires all voters to register as a FoodBuzz community member. There is no fee to join and members have access to thousands of delicious and unique recipes from passionate foodies. I would greatly appreciate your vote and encourage you to join the FoodBuzz community today by visiting www.FoodBuzz.com. 

Members of the FoodBuzz community are allowed to vote for their favorite contestants. The food blogger who receives the most community votes is given the Reader's Choice award which allows them to move into the next challenge. Reader's Choice is similar to winning immunity in a reality TV show competition.

Additionally, Project Food Blog contestants will have their blog posts critiqued by a panel of three judges including: Dana Cowin, Editor-in-Chief of FOOD & WINE magazine; Nancy Silverton, Founder of LaBrea Bakery; and Pim Techamuanivit, Author of ChezPim.com and The Foodie Handbook.

Honestly, I'm a little intimidated to be in the company of these food stars, but my mom always said if you want to get ahead in life you have to get out of your comfort zone. Unfortunately, my mom is no longer here to offer support and words of wisdom, so I'm counting on my fans to help me through and offer my sincere gratitude to those who help by casting their vote.

Voting for the first challenge begins on September 20th. Only 400 contestants will move into the second challenge, so I really need your votes during the first challenge. If you feel my blog post is worthy of your vote, simply click on the profile button which will be published at the bottom of each Project Food Buzz blog post.

Thank you for helping me work toward becoming the first FoodBuzz Food Blogger of the Year. I hope I make you proud! Please bookmark this page or subscribe to the mailing list by entering your email address in the subscription box on the right sidebar under the FoodBuzz ad to receive notification of upcoming Project Food Blog challenges. Each competition post will have the following profile graphic attached to make voting for The Cheap Gourmet quick and easy.

This blog post is not part of the Project Food Blog challenge. It is intended for informational purposes so you will know what to look for. I will be publishing my first challenge on Wednesday, September 15th and you will be allowed to vote between September 20-23rd. If all goes according to plan, I will be on the winner's list, which will be announced on September 24th, and allowed to move on to the second challenge. Wish me luck and thanks again for your support!

The First Official Cheap Gourmet Contest

On September 11, 2009, we launched the First Official Cheap Gourmet Contest. All that is required is to vote for your favorite food and enter your email address by filling out the form below. One lucky winner will receive an adorable "Barker's Dozen" Greeting Card gift pack containing 13 happy-yappy cards with envelopes packaged in a reusable vinyl tote.

Each 5x7 greeting card is graced by a photograph of dogs in action - running, playing, swimming, sleeping. Beneath the photo is an appropriate caption guaranteed to bring love and happiness to the recipient. Cards are blank inside so you can write a personal note, include your favorite Cheap Gourmet recipe, or photos of yourself, family or beloved pets.

There is no "catch" to The Cheap Gourmet Contest. Your email address will only be used to notify you when  you win the contest. One lucky winner winner will be chosen at random at midnight on October 2, 2009 and notified by email on or before October 5th. The "Barker's Dozen" Gift Pack will be mailed directly to your home or office at no charge to you.

With each sale of Dog Caption Cards, 25-percent of the proceeds are donated to animal rescue organizations. If you would like to offer support to our furry friends or interested in selling the cards to raise funds for your local animal shelter, visit www.HappyDogCards.com. (You can also earn 25-percent of each sale by joining the affiliate program!)

In the meantime, simply select your favorite food and enter your email for a chance to win. Only ONE ENTRY per email or ISP address.

P.S. Stop back often as we will be hosting another contest next month. We will be offering an amazing Cheese and Wine party gift set valued at $150. Stay tuned - you're going to love all the future Cheap Gourmet Contests!

Largest Beef Recall in US History - Hallmark/Westland Meat Packing Company

The USDA made an announcement to recall 143 million pounds of beef from Hallmark/Westland Meat Packing Company located in Chino, California. According to the report, an undercover video was what led to the recall.

Videos posted at Yahoo! News show cows with chains wrapped around their necks being dragged to the slaughterhouse and lifted up on forklifts because they were too sick to walk. Cows are either falling out of the truck or already dead by the time they arrive at the meat processing plant. 

This makes for the largest food recall in U.S. history and includes beef products dating back to February 1, 2006. Most of the beef products are sold in bulk to warehouse stores, fast food restaurants and schools. Yes, folks, this is the beef we are feeding our children for lunch. Yum!

My daughter wrote her senior paper on the practices of slaughterhouses. She has been a vegetarian since the day she was born. I still remember the day she spit pureed baby food meat, sealed her lips tightly and refused to eat another bite. She has never eaten meat since.

The report she wrote several months ago outlined the same practices that prompted the massive recall. PETA and the Humane Society have been providing this information to government officials for several years, but no one has been paying attention. Finally, someone has taken notice.

Reports state the meat processed at Hallmark / Westland Meat Packing Company "is unfit for human consumption". USDA Actions, including all news releases and statements can be found at the United States Department of Agriculture website.

Food Recall Update

On Sept. 26th, I reported the food recall by Topps Meat Company. At the time, Topps was recalling over 300,000 pounds of beef patties tainted with the deadly e-coli bacteria. Three days later, Topps Meat Company recalled an additional 21.7 million pounds and have now closed their doors for business.

Topps Meat Company recall includes all Topps hamburger products with either a "sell by date" or a "best if used by date" between Sept. 25, 2007 and Sept. 25, 2008. All recalled products also have the USDA establishment number EST 9748, which is on the back panel of the package or in the USDA legend. A full list of the recalled products is available at www.ToppsMeat.com.

On October 7th, Sam's Club recalled hamburgers manufactured by Cargill and sold under the brand name "American Chef's Selection Angus Beef." Cargill Meat Solutions said it is voluntarily recalling approximately 844,812 pounds of frozen ground beef patties because they may be contaminated with E. coli. A full list of recalled Cargill products is available at www.Cargill.com.

You can protect yourself from encountering e-coli in ground beef by cooking the meat to an internal temperature of 160 degrees Fahrenheit. If you don't already have a meat thermometer, it's a good idea to invest in one. You can purchase a meat thermometer for less than $20. It's well worth the investment.

Thermometer on a Rope

Topps Meat Company Voluntarily Recalls Hamburgers

Here we go again folks -- another food recall. This time it comes from Topps Meat Company who is voluntarily recalling more than 300,000 pounds of frozen hamburgers due to e-Coli contamination.

The recall affects mainly 10-pound boxes of frozen patties sold under the names:

Butcher's Best 100% All Beef Patties
Kohler Foods
Sand Castle Fine Meat

Additionally, some 2, 3, 5 and 8-pound boxes of frozen patties sold under the name of Topps 100% Pure Ground Beef Patties are being recalled.

Topps Meat Company frozen hamburger patties were distributed nationwide. According to the USDA, recalled patties include the number "Est. 9748" inside the USDA mark of inspection, and were produced on June 22, July 12 or July 23.

The United States Department of Agriculture issued the recall on Tuesday, September 25, 2007. If you have purchased frozen hamburger patties, review the USDA News Release to see if your product is listed.

Symptoms of e-Coli poisoning include diarrhea, bloody diarrhea, severe abdominal pain, nausea, vomiting, mild fever and anemia (reduced red blood cells in the blood). Typically, e-Coli poisoning affects children and the elderly more severely than adults. Symptoms usually disappear within a week, but in those with weakened immune systems or other health problems, e-Coli can cause kidney failure, long term disability and even death.

Can Microwave Popcorn Lead to Lung Disease?

Dr. Cecile Rose, a pulmonary specialist at Denver's National Jewish Medical and Research Center has issued a warning letter stating butter flavored microwave popcorn may lead to lung disease. It appears the possible culprit is a butter flavor ingredient known as diacetyl.

According to the Occupational Safety and Health Administration (OSHA) website, "One of four rats died after a 6-hour exposure to vapors from heated (55°C) artificial butter flavoring containing 285 ppm diacetyl (~64% of total VOCs)."

Several people who work in popcorn plants have developed a rare lung disease called bronchiolitis obliterans. This disease is referred to as "popcorn packer's lung" and has been linked to the inhalation of butter flavoring vapors. In some instances, the disease has become so severe that some individuals are now awaiting a lung transplant.

Diacetyl is produced by yeast during fermentation and occurs naturally in beer, butter, coffee, vinegar and other food products. It is used as an artificial flavoring in butter, butterscotch, processed cheese, cottage cheese, sour cream, salad dressing, non- and low-fat dairy products, syrups, icings, marinades, baked goods, some fast foods, snack foods, and microwave popcorn.

Organic Consumers Association

Organic Consumers Association: Everything You Ever Wanted to Know About Organics

Are you concerned about food safety? Are you confused about organic labels? Are you sick of corporate greed? If so, you'll want to visit the Organic Consumers Association website at www.OrganicConsumers.org.

Not only will you be able to educate yourself about the organic industry, you can also join the Forum where you can connect with like-minded folks (like me!) who care about the planet. You'll find me there under the username of CheapGourmet. Come on by. I'd love to meet you there!

Cook for the Cure

KitchenAid has partnered with the Susan G. Komen Foundation to create "Cook for the Cure".  KitchenAid provides a free 20-page brochure with tips and recipes by famous chefs such as Bobby Flay and Sarah Moulton, so that you can host a dinner party to raise funds for breast cancer awareness. You can also down a template to create "Cook for the Cure" invitations.

Additionally, KitchenAid will make a donation of up to $50 to the Susan G. Komen Foundation, when you purchase select "pink" KitchenAid products.

Go buy yourself some pretty pink KitchenAid products and host a "Cook for the Cure" party. Than submit your pictures and share your story on the KitchenAid website. It's a total win-win situation!