Food & Dining
Chef Shares Tips for Gluten-Free Holiday Desserts PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Wednesday, 06 November 2013 16:06
Have Your Cake and Feel Good, Too, Says Award-Winning Baker


If there’s one downside to fabulous, food-filled holiday celebrations, it’s the gurgles and groans of post-feasting indigestion.

“We assume it’s because we overate, but for a lot of people, that pain and sick feeling may not be about how much you ate but what you ate,” says Kyra Bussanich, (www.kyrasbakeshop.com), two-time winner of The Food Network’s “Cupcake Wars” and author of a just-released recipe book, “Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle” (Ten Speed Press; Random House, Inc.)

“About 2 million Americans have celiac disease – an auto-immune reaction to gluten, the protein in wheat,” says Bussanich, whose painful symptoms became life-threatening before she was finally diagnosed with the illness. “Most of those people aren’t diagnosed though, because the symptoms look like so many other intestinal ailments.”

People with celiac disease must completely avoid gluten, which is also in rye, and barley, to avoid a case of painful and gut-damaging indigestion. But, as Harvard Medical School reported earlier this year, avoiding gluten also appears to help people with less serious digestive issues.

“It really does seem to provide some improvement in gastrointestinal problems for a segment of the population," says Harvard assistant professor Dr. Daniel Leffler.

For Bussanich, a chef, there was no choice: One speck of gluten would make her ill. But she refused to give up pastries, cakes and other treats, so she perfected gluten-free varieties. Her award-winning desserts left their flour-based competition in crumbs on “Cupcakes Wars” in 2011 and 2012, and she was a runner-up on the show’s “Cupcake Champion.”

Bussanich offers these tips for whipping up gluten-free baked goods this holiday season:

• If you’re following a recipe, don’t substitute the listed flour or starch with another type unless you’re familiar with its properties. There are many different types of gluten-free flours and starches, including millet, sorghum and sweet white rice flour, and potato and tapioca starches. Each has its own idiosyncrasies. For example, millet flour has a slightly nutty flavor and is well-suited for goods with a hearty texture. Sweet white rice flour holds moisture well and is good for recipes that have a slight gumminess to them. Potato starch is light and good for fluffy cakes.

• Use eggs and butter at room temperature. Eggs are often used as a binder, the protein that substitutes for the missing gluten. Eggs and butter are both easier to work with when used at room temperature, and room-temperature egg whites whip up fluffier. If you forget to pull the butter out of the refrigerator beforehand, heat it for 7 to 12 seconds in the microwave. Put cold eggs in warm (not hot) water for 30 to 60 seconds.

• Don’t overwork batter and dough with xanthan gum in it. Corn-based xanthan gum is often used as a stabilizer and thickener in gluten-free baked goods, sauces, dressings and soups. Once this ingredient is added, overworking the dough can give it a slimy, gummy texture, and cause it to lose flavor. (A good substitute for xanthan gum is ground psyllium seed husk.)

• Heat higher, cream longer for lighter cakes. One complaint people sometimes have about gluten-free baked goods is that they’re too dense. To prevent this, try setting the oven temperature 25 degrees warmer than you would for flour. This will cause the butter in the recipe to release its water as steam, which helps the cake rise quickly. Also, cream eggs and butter together longer – about 10 minutes – than you would for flour cakes.

Try some gluten-free desserts and maybe your holidays will be indigestion-free this year, Bussanich says.

“If your recipe doesn’t turn out wonderfully the first time, don’t give up,” she says. “I promise you, anyone can make delicious gluten-free desserts. It just may take a little practice.”

About Kyra Bussanich

Kyra Bussanich is a two-time winner of The Food Network’s hit show, “Cupcake Wars.” She graduated with honors from Le Cordon Bleu and opened her award-winning bakery, Kyra's Bake Shop, which features gourmet, gluten-free sweets. She has branched beyond desserts to other gluten-free goods in order to help those with celiac and other autoimmune diseases enjoy quality treats

 
Chains Once Again Raise the High-Quality Bar They Set for Fast-Food Burgers PDF Print E-mail
News Releases - Food & Dining
Written by Angie Taylor   
Tuesday, 05 November 2013 10:58

CARPINTERIA, Calif. – Nov. 5, 2013 – More than a decade ago, Hardee’s® and Carl’s Jr.®  proved fast-food consumers can get a burger that rivals sit-down restaurant offerings with the introduction of their 100 percent Black Angus Beef Thickburgers® and Six Dollar Burgers®. Now the chains have upped the ante yet again. Currently rolling out across the country, Carl’s Jr. and Hardee’s premium burger lines will soon be served on Fresh Baked Buns.

The raw bun dough is given time to rise or “proof” and is then baked, cooled, sliced and served. These are no ordinary hamburger buns in many other ways. Consumers will notice the buns are denser, a little sweeter (bringing out the flavor of the charbroiled 100 percent Black Angus beef patties) and, of course, baked fresh, then grilled so that each one is served perfectly hot, soft and delicious.

Following the recent completion of the Made from Scratch™ buttermilk biscuits roll-out at Carl’s Jr., both chains now have ovens installed in virtually all of their locations. In addition to baking fresh biscuits for breakfast, the ovens also make it possible to prepare Fresh Baked Buns for lunch and dinner guests.

“For years, our goal at Carl’s Jr. and Hardee’s has been to make sit-down restaurant-quality food available to fast-food consumers, but I think we’ve even gone a step beyond that this time,” said Brad Haley, chief marketing officer of Carl’s Jr. and Hardee’s. “We’re now not only the only major fast-food chains to offer 100 percent Black Angus beef burgers, but we’re also the only ones to bake premium-quality buns for those burgers fresh in our restaurants, every day. Not many fine-dining restaurants even do that anymore. But, these aren’t just basic hamburger buns that we’ve chosen to bake ourselves rather than have a commercial bakery make for us. They really are as good as or better than you could bake at home. In fact, we knew we were on to something in our test markets when customers started asking if they could buy a bag of buns to take home with them.”

The Fresh Baked Buns launch will be supported by advertising created by Los Angeles- and Amsterdam-based creative agency 72andSunny. The commercials will begin airing across the country beginning Nov. 25 and also will be posted on the Carl’s Jr. and Hardee’s YouTube channels (www.youtube.com/carlsjr and www.youtube.com/hardees).

“Most people love the look and feel of great buns,” Haley said. “So, our advertising campaign for Fresh Baked Buns will capitalize on that fact in a fun way.”

Fresh Baked Buns are standard on any Six Dollar Thickburger at Carl’s Jr. and one-third-pound Thickburgers at Hardee’s. They also are available for substitution on any other burger or sandwich offering for an additional charge. Fresh Baked Buns received rave reviews in social media circles during local product tests in select Carl’s Jr. and Hardee’s locations. Beginning mid-October, the first wave of restaurants began offering the Fresh Baked Buns as a regular menu item. All participating Carl’s Jr. and Hardee’s restaurants will be serving Fresh Baked Buns by Nov. 14, 2013.

CKE Restaurants Holdings, Inc.

CKE Restaurants Holdings, Inc. is a privately held company headquartered in Carpinteria, Calif. As of October 7, 2013, the Company, through its subsidiaries, had a total of 3,381 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,402 Carl’s Jr.® restaurants and 1,974 Hardee’s® restaurants. For more information about CKE Restaurants, please visit www.ckr.com or its brand sites at www.carlsjr.com and www.hardees.com.


 
Thanksgiving from the Whisk Away Cafe PDF Print E-mail
News Releases - Food & Dining
Written by Laura Prichard   
Monday, 04 November 2013 12:49

We're thankful for customers like you who continue to support local businesses! So we want to make Thanksgiving as easy as possible for you! It's not too early to pre-order any of our delicious pies, dinner rolls and, new this year, our Thanksgiving side dishes. Call or stop by to place your order!

http://us2.campaign-archive2.com/?u=01ef5e3edf333dcd062f17429&id=e8c97bbe86&e=5d10eb88e0

Pre-order your hand-made 12" pies ($8.99 each): Traditional apple, Dutch apple with crumb topping, Salted caramel banana cream, Traditional banana cream, Chocolate cream, Coconut cream, Pecan, Peppermint chocolate, Pumpkin with ginger topping, Traditional pumpkin and Triple berry.

Pre-order your rolls ($6 per dozen): White, wheat, or oatmeal.

Pre-order your homemade family-sized side dishes ($25.00 each): Creamy mashed potatoes, Green bean casserole, Sweet potato streusel casserole, Bason brussel sprout gratin, Apple sausage cornbread stuffing, Traditional herbed stuffing, and cranberry sauce.

Please note that the last day to order is Monday, November 25th for pick-up or delivery on Wednesday, November 27th.

 
Author of “Flannel John’s Cookbooks for Guys” Releases A New Title (Book #8) Just in Time for Deer Hunting Season PDF Print E-mail
News Releases - Food & Dining
Written by Tim Murphy   
Monday, 04 November 2013 11:09

What started out as a bit of a lark for fishing and hunting friends, has blossomed into a cottage industry for author Tim Murphy. On the one-year anniversary of his first book, “Flannel John’s Hunting & Fishing Camp Cookbook,” Murphy has released his eighth title in his “Cookbooks for Guys” series called “Flannel John’s Hearty Bowl Cookbook - Soup, Stew, Chili & Chowder” (7.95). This book features over 100 pages of warm bowls of comfort food.

“I wrote the first ‘cookbook for guys’ for friends. They would show up at deer camp or the fishing cabin with beef jerky, a block of cheese and a case of beer. Aside from the olfactory assault and possible heart-stopping properties, the camp needed food with more substance. They needed dishes that were easy and quick to make from breakfast and lunch, to dinner, snacks and sides. Now “Flannel John’s Hearty Bowl Cookbook” continues the simplicity for this year’s deer camp. Guys can make tasty, filling, basic meals with a pot and a ladle.”

Two other books were released this past fall in the series, “Flannel John’s Tailgating Grub & Couch Potato Cookbook” ($9.95) and “Flannel John’s Single Guy Cookbook” ($7.95).

“The Tailgating book is for football fanatics. It’s great food for the stadium parking lot or man-cave recliner. ‘The Single Guy Cookbook’ is aimed at recent grads, single dads or guys kicked out of their parents’ basement. Every recipe in that book is six ingredients or less,” said Murphy.

And who is Flannel John?

“Flannel John is a character based on a few old hunters I knew from Michigan’s upper peninsula. I wanted to honor their spirit and what they taught me. He is essentially part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man. They were the inspiration for these books. I’ve written seven Flannel John books with another dozen planned. The next book, “Flannel John’s Winter Cabin Cookbook” will be out in November.

The first book, Flannel John’s Hunting & Fishing Camp Cookbook, cracked Amazon.com’s “Top 1%” Sales” category within a month of release.

Subsequent releases included Flannel John’s Woods and Water Cookbook - Critters, Fritters, Chili and Beer in February 2013, Flannel John’s Pirate Galley Cookbook - Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers in April 2013 and for the backwoods, rustic soul there was Flannel John’s Mountain Man Cookbook - Frontier Food from the Hills, Country and Backwoods in May 2013.

Murphy also released his first “non-Flannel John title this summer called “The Tube Steak Boogie Cookbook – A Celebration of Hot Dogs, Sausage, Brats & Kielbasa.”

“That book was a tribute to the hot dog stand of my youth, and adulthood, in the south suburbs of Chicago called Willie’s Wee Nee Wagon,” said Murphy.

Why cookbooks for guys?

“I didn’t see anything written for men, especially beginner and novice cooks,” said Murphy. “The first book covered basic comfort food for breakfast, lunch, dinner, snacks, deserts and drinks. It was aimed at hunters and anglers but it’s great for campers and RVers. After the first title, I kept discovery new themes and new recipes. So now we have books for seafood, fish, pioneer recipes and a lot more. I have a dozen new titles slated to rollout over the next two years including the first non-food title. That’s going to be “Flannel John’s Outhouse Reader and Emergency T.P. Book.”

Tim Murphy is a graduate of Western Michigan University. This 23-year radio veteran spent

17-years hosting morning radio shows in Laramie, WY, Stevens Point, WI and several Michigan cities including Holland (92.7 The Van), Muskegon (Z108), Traverse City (Double Rock KLT), Saginaw (WIOG-FM) and Houghton (The Wolf). Murphy has had a long career as a freelance and comedy writer. His work has appeared in dozens of outlets including Backwoods Home Magazine, The Porcupine Press U.P. Magazine, National Lampoon, The Traverse City Record Eagle and ABC Radio Network. He lives in Seaside, Oregon with his wife LisaMarie Costanzo and vacations at his cabin near Bergland, Michigan.

All eight books can be found at Amazon.com and at www.flanneljohn.com. They are $7.95 except for the Tailgating book, which is $9.95. For additional information on the books, to interview the author or to inquire about wholesale book pricing, contact Tim Murphy at (701) 238-1775 or at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or like “Flannel John” on facebook.

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The Hungry Hobo Announces Grand Opening of Eldridge Store PDF Print E-mail
News Releases - Food & Dining
Written by Pryce Boeye   
Tuesday, 29 October 2013 15:22

ROCK ISLAND, Illinois – The Hungry Hobo announced the grand opening of a store in Eldridge, IA. The store is located at 178 South 4th Avenue (next to the Genesis Rehabilitation Clinic in Mid Towne Plaza), and open Monday through Saturday from 10:00A to 9:00P, and Sunday from 11:00A to 8:00P. A ribbon cutting ceremony will take place with the Quad Cities Chamber of Commerce on Friday, November 8th at 4:00P.

“While we’re in the process of trying to expand our concept in Eastern Iowa, we also wanted to get some experience with providing drive thru service.” said Pryce T. Boeye, President and CEO of the company. “In this case, we were able to find a great complex in the heart of Eldridge that should serve both our customers and employees very well. If the first day of business is any indication of what to expect, it could end up being a surprisingly strong store.”

The Hungry Hobo is a chain of sandwich shops that was created in 1973 by Jim Gende, Ray Pearson, Joe Gende, and Tom Spero, and is currently celebrating its 40th Anniversary with a series of promotions throughout 2013. The concept specializes in sliced-to-order and grilled sandwiches, baked potatoes with a variety of toppings, chef-prepared soups, shredded-lettuce salads, and desserts that are baked daily in The Hobo Bakery. They have 13 convenient Quad-City area locations, accept all major credit cards, deliver box lunches and party items, and have made their everyday menu available for delivery through www.good2goqc.com. They also recently launched a smart phone app and mobile rewards program, and have been voted Best Deli, Best Deli Sandwiches, and Most Distinctly Quad Cities Fast Food. For more information, visit www.hungryhobo.com and www.facebook.com/hungryhobo.

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