Archive for February, 2009
Twitter Love!
Posted by: | CommentsToday I am taking a video break to share some Twitter love! Heidi from Savory Tv is SavoryTv on Twitter. Through Twitter, we’ve entertained ourselves endlessly, kept up on Lance Armstrong’s races, met both professional and home food lovers, authors, world travelers, chefs, food producers and more. We’ve tweeted with Bravo’s Top Chef employees during the show. We’ve been snail mailed gourmet orange juice samples from Italy. We’ve been sent toddler food containers and fresh walnuts from the backyard of a deliciously talented cookbook author. We’ve discovered an entire new world of wine and food bloggers and culinary epicures, almost to an overwhelming extent. And recently, we’ve had the pleasure of meeting talented chef guest posters, which has been a wonderful experience. Twitter is truly the only way to keep up on media, news, and trends buy having your finger on the pulse of what’s happening now.
Have a question, ask you Twitter peeps! Curious if a movie is worthwhile, looking for an Iphone app for ebooks, or wondering why your photo of pear compote is looking to dark on the edges? Throw your question into the Twitterverse and you will almost always get helpful responses.
There are several restaurants using Twitter effectively, and while some are not exactly brewing with engagement, they will often post their nightly specials, special events, and occasional Twitter discounts. Food brands and stores such as Whole Foods will often answer your questions regarding products. Airline companies offer amazing flight specials at times and are often worth a follow.
Our simple Twitter rules? Don’t spam, be helpful, share, engage. Don’t go crazy with retweets, but RT messages occasionally that others will find interesting or helpful. Choose a nice well rounded circle of people to interact with.
Is Twitter essential for the growth of a successful business? No. Are you missing out on endless opportunities if you do not partake? Absolutely.
Cheers and happy tweeting!
Easy last minute appetizer: Warm goat cheese on toast
Posted by: | CommentsWhat to do when unexpected guests stop by? Uncork a bottle or two of wine, and serve a quick appetizer, relax, and enjoy. Small finger foods are a wonderful option, and are perfect for the coffee table or the patio tray. In this video, Chef Eric Ripert creates scrumptious warm fresh goat cheese truffles blended with herbes de Provence and breadcrumbs, a simple treat that will take you less than 10 minutes to execute.
P.S. Did you ever wonder exactly what herbes de Provence is? Consisting of thyme, bay leaf, marjoram, rosemary, savory, fennel, and often lavender, this delicious mixture varies by the manufacturer. Pronounced “EHRB duh proh-VAWNS” the spice plants are abundant in southern France in the summer, and can be used to season anything from meats, fish, fruits, and even vanilla ice cream. You can grow your own, mix your own recipe, or simply buy a spice blend. Our favorite online spice shop (and no, it’s not because of the name!) is the Savory Spice Shop, which we discovered in Downtown Denver several years ago and have been devoted to ever since. Owners Mike and Janet Johnston offer freshly ground spices, blends, recipes, and even classes if you are lucky enough to live in the Denver area. We highly recommend them!
Click on “read more” for the video recipe.
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Breakfast in bed? Scrambled eggs with smoked salmon
Posted by: | CommentsChef Niall Harbison. Everything he stands for is delicious. Never pretentious, he loves food, radiates contagious enthusiasm, and his dishes are restaurant quality, yet easy to follow. He started off with Ifoods.tv, which has now transformed beautifully into Look and Taste, a visual fiesta for food lovers with recipes, a video glossary for food terms, and a chef’s blog documenting his culinary musings.
Our chef recipe video on this beautiful early spring weekend would be the perfect breakfast in bed, scrambled eggs with smoked salmon. Share the love!
Recipe instructions as adapted from the video:
Scrambled Eggs With Smoked Salmon
Chef Niall Harbison
Ingredients:
Eggs (3 eggs per person)
Smoked Salmon
Bread Slices (thick, from a freshly sliced baguette)
Cream
Butter
Chives
Slice smoked salmon into strips, and finely chop chives. Melt butter and cream over medium heat. Grill or toast the bread. Use 3 eggs per person, beat in a bowl, and add to the butter and cream in the pan. Blend with a spatula for 1-2 minutes, making sure not to overcook, moving the spatula constantly. Season with salt and pepper to taste, and place the eggs over the toasted bread. Place the salmon on top of the egg toast, and top with a generous amount of chives.


