Cookbook Giveaway ~ Cook Like a Rock Star by Anne Burrell

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

  

Five Teens and a Babycakes Cupcake Maker

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.

Best of KC Chefs - A Benefit for Harvesters

Greater Kansas City Chef’s Association Announces a Culinary Benefit to be held Tuesday, September 27, 2011 at Union Station.

The Kansas City Chapter of the ACF is hosting a Culinary Benefit to support their local chapter, the Johnson County Community College Culinary Program and Harvesters. The benefit, Best of Kansas City Chefs – Harvest for Harvesters, will be held on Tuesday, September 27^th from 6:30 to 9:00 p.m. at Union Station.

Many of Kansas City’s best Chefs along with some local beverage suppliers will have scrumptious tasting booths for the enjoyment of guests.  Enjoy a cook-off based off a mystery black box, along with live music, and a silent auction.

Go to: http://www.bestofkansascitychefs.com for tickets and more info.

Seasons 52 Announces Plan to Open New Restaurant at Country Club Plaza

I had the chance to dine at a Seasons 52 in Dallas and must say I am excited we are getting one in Kansas City. I love supporting local, but do on occasion find a chain that I like and Seasons 52 is one of them.  I love dining out and writing this blog but have found that my waistline has grown!

All though I have no plans of stopping, I am hoping that if more restaurants can follow Seasons 52 lead, I will still be able to have may cake and eat it too! 


Although we have plenty of restaurants here that serve local and seasonal ingredients which I love, what I like about Seasons 52 is it offers upscale dining with a healthy approach. No item on the menu is over 475 calories!

I have heard of Seasons 52 and seen them when we have done some traveling, but have never had the chance to try it.  While on a recent visit to Dallas, we had the chance to have dinner there with some friends and I was impressed.  The ambiance and decor had all the components for a truly upscale dining experience.  And the food....amazing!

I know you are thinking how good could it really be with such a restrictive calorie count, but it truly was great!  Everything we had was delicious.  The menu changes seasonally so the items we had may differ if you visit another time of the year. I have included some photos of the dishes we tried to entice you.  It is said we eat with our eyes first so by the end of this post you should be stuffed by still keeping your calories in check.  Enjoy!

BLT Flatbread  

  



Caramelized Crab and Shrimp Stuffed Mushrooms

                                                                                  














Tomato Salad 

                                                                                                                                                                                                                                                                                                                                                                                                                         













 Lamb Chops

 Rainbow Trout

 Mini Dessets

Here is more information regarding Seasons 52 new location on the Country Club Plaza from a press release I recieved.

Seasons 52 is recognized as a forward-thinking restaurant concept with proven consumer appeal. Known for its seasonally inspired menu <http://www.seasons52.com/menu/default.asp>  (http://www.seasons52.com/menu/) and fresh approach to dining, the award-winning concept has capitalized on meeting the demands of today’s culinary-savvy diners. Seasons 52 changes the menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued patron can be guaranteed the highest quality fresh food prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from its signature flatbreads and appetizers- to all entrees and its Mini Indulgence desserts, which were originally created at Seasons 52 in Orlando in 2002. Seasons 52’s promise of “a fresh dining experience that celebrates living well” has been consistently praised by restaurant critics across the country and people’s choice awards alike.

In addition to its main dining area, the Seasons 52 in Kansas City will include a piano bar featuring live entertainment nightly, two private dining rooms, an outdoor patio, and an exclusive chef’s table for a more intimate culinary and wine experience. Seasons 52 provides the perfect ambiance for business lunches, romantic dinners, socializing with friends and any private group celebration or corporate event.  The new restaurant is expected to create approximately 100 new jobs in Kansas City.

Leading Seasons 52 in its bold national expansion is company President Stephen Judge, who joined the organization in March 2007.  Judge is focused on securing premium real estate sites to fuel the concept’s expansion. “Country Club Plaza is an ideal setting for Seasons 52,” he said. “The combination of upscale shopping, dining and entertainment provides a lifestyle environment compatible with the Seasons 52 concept.  We are all very excited to share Seasons 52 with the people of Kansas City.”

Glenn Stephenson, VP and Division Manager of Highwoods Properties- which owns and operates Country Club Plaza- said, “We are extremely excited to welcome Seasons 52 to Country Club Plaza.  The addition of Seasons 52 will provide locals and visitors with a wonderful new dining experience that complements the positive lifestyle philosophy of Kansas City.”  

Seasons 52 currently operates 17 locations in ten states across the country and will open additional restaurants in McLean, VA (Tysons Corner Center) in summer 2011; Naples, FL (Mercato Center) and Jacksonville, FL (St. Johns Town Center) in fall 2011; Oak Brook, Ill (Oakbrook Center) and Garden City, NY (Roosevelt Field) in spring 2012, and Santa Monica, CA (Ocean and Broadway) in fall 2012.

About Seasons 52

Seasons 52 <http://www.seasons52.com/>  (http://www.seasons52.com/), which debuted in 2003, is a fresh grill and wine bar that provides guests with a fresh dining experience, enabling them to celebrate living well.  The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year. The award-winning wine list created and developed by Master Sommelier George Miliotes – the 152nd master sommelier in the world – is consistently praised for its diverse international selection of 100 wines, including more than 52 offered by the glass. Seasons 52 is recognized as a forward-thinking restaurant concept that is “right for the times” and always offers guests something new to discover. For more information, please visit Seasons52.com, or visit Seasons 52 on facebook <http://www.facebook.com/Seasons52>  (www.facebook.com/Seasons52 <http://www.facebook.com/Seasons52> ) and twitter <http://www.twitter.com/Seasons52> (www.twitter.com/Seasons52).

Chipotle - Back to the Start

I love supporting local but I do I have to admit I am a huge fan of the chain Chipotle. They are a rarity in the chain scene these days, by serving food that is sustainably raised, hormone and antibiotic free and local when available. I think other chains should take notice and follow their lead!

Below is some information from an official press release regarding Chipotle's commitment to serving food that is raised right and their Back to the Start video.

Chipotle Mexican Grill has produced a new stop-motion animated short film called “Back to the Start” that depicts a farmer’s journey to sustainable farming. The film — a first for Chipotle — was directed by London-based Johnny Kelly and features a cover of the Coldplay song “The Scientist,” sung by music icon and family farm advocate Willie Nelson.

Chipotle plans to show the two-minute film nationally beginning in September. It will appear on nearly 5,700 movie theater screens in advance of feature films and will educate consumers about Chipotle’s favored farming methods, and demonstrate the differences between industrial farming and more sustainable methods. It can also be viewed online at Chipotle.com or on Facebook at Facebook.com/chipotle.

“We have always understood the importance of serving food that is raised right,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “We produced this film to help illustrate the choices people face in deciding what to eat, and hope that it will encourage people to choose food that is raised with respect for the land, the animals, and the farmers that produce it.”

The film’s subject matter is enhanced by Nelson’s cover of Coldplay’s song, “The Scientist.” It follows the story of a farmer whose family farm has evolved over time into a factory farm. In a moment of self-reflection, the farmer realizes that his animal factory is not consistent with his vision for the farm. As the song lyrics suggest, the farmer goes “back to the start” by ridding his farm of its factory qualities and returning to more sustainable farming methods.

The song is available for purchase on iTunes, with proceeds ($.60 per download) benefitting the Chipotle Cultivate Foundation, which provides funding to support sustainable agriculture, family farming, and culinary education.

“We have a tremendous amount of respect for Willie Nelson, both as a musician and for his extraordinary efforts to support family farming,” said Ells. “We are thrilled to have his support for this project and hope that working together, we can help people understand the importance of food that is raised right.”

About Chipotle

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that where possible are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. A similarly focused people culture, with an emphasis on identifying and empowering top performing employees, enables us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,100 restaurants. For more information, visit Chipotle.com.