Nibbles of Tidbits, a Food Blog

Saying goodbye to 2010 and remembering yesteryear — The silverware bundle pictured above was used by my Great Grandma Moore (and possibly me as a child) so long ago.  She passed away at the age of 98, about seventeen years back, but her great grand-kids luckily got to know her well.  She was amazingly sharp and funny up until her very last days when she got Pneumonia and went fast.  We still miss her.  And this year for Christmas, my cousin Sharon, who inherited our Grandma’s silverware, sent each cousin (13 of us, I think) a bundle of it with a poem she wrote. What a beautiful thing!  We all read Sharon’s poem and remembered our Grandma on Christmas.  Some are going to use the silverware and others are going to frame it with the poem.  Thank you Sharon.  Now I’m ready to learn and eat more in 2011.

Note:  Testing out certain photo editing tools and document scanning options in this post.

It’s fun to try a variety of new food items in one sitting — A bite (or more) of each, from savory to sweet, to see what you go back to the most and finish first.  In this instance, the favorite of the basket was the Sofiato Cream Filled Crepe Bites aka Cafe Mocha Pillows.  I’m still missing them.  And the California Pantry Rosemary & Olive Oil Baked Crackers were excellent too, super crispy and flavorful.

All else was fine, except for the Cheese Straws — Yuck, none could finish one.  The taste and texture was bad.  And surprisingly the Godiva Dark Chocolate Covered Pretzel wasn’t good either, as the Pretzel was too fat, thick and dry for the Chocolate that crumbled off it after the first bite.  Overall, I appreciate the gift and the basket is a keeper for attractive organization.

We broke in and stole everything.

I’ve always wanted to do this.

This Gingerbread House tasted good too — Learn more about it here.

Crepes Bonaparte and about 50 other Gourmet Food Trucks will be at the OC Fair New Year’s Eve Block Party.  We had the pleasure of trying their food at the Preview Event and what a treat it was.  All was fresh tasting, sizeable and high in quality.  Merci CB!

Check out their MENU and good prices too.

For our savory Crepe, we tried the Baby Bleu.

As you can see below, folded into the Baby Bleu is a generous amount of Chicken, Bleu Cheese, fresh Spinach and a Raspberry Vinaigrette — The combination goes well together.  Unfolded it’s not as glamorous, but you’re able to see the quality of its ingredients.

And for our sweet Crepe we tried the HazelBerryAna with a side of Ice Cream — It consists of fresh Strawberries, Bananas and Nutella, a Hazelnut spread that seems to be all the rage these days, all rolled up (or triangle folded) into a large tasty Crepe.

Two of us shared both, but still couldn’t finish it all, especially since we had to save room for more truck meals.  It was a lot of food that I’d like to have right now.

I don’t know his story, but this fun DJ will be playing tunes at the New Year’s Eve Block Party too.  If the Preview Event is an indication of his talent, we’re in for good music on NYE.

If you’ve heard of Crepes Bonaparte before, but aren’t quite sure where, it could be that you remember them from the Food Network’s “The Great Food Truck Race” — They were one of seven truck teams competing for a $50,000 grand prize.  They were eliminated from the competition in week three and now truck proudly around Orange County.  Lucky OC.

Several other food trucks were serving up deliciousness at the Preview Event and I luckily spun the wheel to receive a sampling from Rolling Sushi.  And toys were being collected to receive $5 off the price of admission to the OC Fair’s NYE Block Party.

Although not in the mood for Sushi this night, I was pleasantly surprised by the quality and flavor of the pieces we received — And my guest who is afraid of Sushi even liked ’em. 

I unfortunately cannot recall the exact names of the pictured items, but Rolling Sushi’s menu is linked here.  They’ll be present at the NYE Block Party too, thus you’ll be able to try all then.  And their impressive service is worth mentioning too — They were so nice.

Tickets are still available for the OC Fair New Year’s Eve Block Party, so if you want to try Crepes Bonaparte, Rolling Sushi and several other popular Gourmet Food Trucks, buy your ticket today.  And why not go all out with a VIP ticket — It comes with a few extra perks. 

And finally, 12 lucky winners will have a chance to welcome in the New Year with a blast by free-falling at the OC Fair New Year’s Eve Block Party at midnight.  In other words, twelve coveted spots are being offered for a special midnight “drop” on the Super Shot Free Fall Ride.  Interested riders can enter online at ocfair.com/giveaway and enter the code “countdown.”  Winners will be selected on December 30th and must already have a ticket to the event.  Good luck.

I hope to see you there — Happy New Year!

Happy Birthday Jesus!

Bûche de Noël is a traditional French Yule Cake and the pictured is from Gelsons.  We received a lot of tasty deliveries at the office this week and I tried my first Bûche de Noël — YUM!  It’s now on my “To Make” list to be displayed during a future Christmas post.  Perhaps next year.

And with respect to the Gingerbread House from Torrance Bakery (and Sarnoff), we love it and can’t wait to dig in with a swift karate chop to the snow covered roof — We’re admiring it for now, but once Christmas passes, it’s scheduled to be devoured, if not too dry.  The Gingerbread man is already missing.  Who ate it?

Merry Christmas to YOU and your family!

BookSwim, known to some as the Netflix of books, is a fabulous last-minute printable gift idea that delivers thousands of New York Times bestsellers to your giftee’s door!  You rent, read and return, cutting down on clutter and amping up time curled up on the couch.  You can purchase Gift Certificates in any denomination, but BookSwim is offering a holiday special right now — Any $50 Gift Card purchase comes with a $50 Gift Certificate to restaurant.com, and you even choose which greeting card to send.  It’s a great deal for the readers and eaters on your Christmas list, or for any time of the year.  I have it and still want it. 🙂

For the past month, I’ve been testing out BookSwim — It’s been all cookbooks for me and I love it!  When my first three cookbooks arrived, I was a little taken aback that the books are indeed used.  Unless purchasing through Ebay, I think most people are accustomed to receiving new books and items in the mail.  I have no complaints, as they are certainly in fine readable condition, just not pristine, but who cares — I’m borrowing them until done. 

Just like Netflix, you select your desired books (instead of movies) ahead of time and then they arrive in the mail.  My BookSwim plan allows me to keep three books at a time and return two or three to receive more.  All are shipped with a postage paid envelope for easy returns and the next delivery arrives fairly quickly.  Some books are so good that I now want to buy ’em and others I’m glad I can return for others.  It’s quite terrific actually and highly recommended by me and Nibbles of Tidbits.

Above is my current favorite I haven’t been able to give up — It has the most amazing Cupcakes, ideas and photos.  I just keep sending back two books at a time.  It’s all good.

A Christmas Party and Cost Plus World Market go very well together.  This year I hosted my 16th Annual Girl’s Christmas Party for several long-time dear friends (and the best sister in the world), and Cost Plus fit right in, since my relationship with it spans equally long.  My first apartment in Belmont Shore was basically furnished by them — I was so proud of its style and still have several cool imports and dishes from way-back when.  For this Sweet 16, CPWM generously provided a Gift Card that was used to purchase all snacks, prizes, drinks, wrap, and most stylish and tasty party supplies.  What a great thing!

Each guest brings an Appetizer, Salad or Side Dish, plus a GIFT for a wild gift exchange with plenty of opportunities to steal what you really want — And this year, as always we enjoyed an abundance of FOOD, fun and laughs.

A PRIZE is awarded to the person bringing the Best Voted Appetizer, an incentive to bring something good.  Guests cast anonymous (and sometimes padded and made-up) votes that are tallied to choose a hopefully legitimate winner.

Desserts are always baked by my treasured friend Loretta, whose goodies can’t be beat.

Having one person bring the Dessert is also strategic — In earlier party days, guests/friends  were asked to bring an Appetizer or Dessert and I learned that it would produce too many Desserts and not enough Appetizers.  Now, Loretta automatically receives a prize for her award-winning Desserts and there’s always enough savory stuff to eat.  This year, Patty aka Tricia won a prize for her Salad pictured at top.  All tasted fantastic — And I’m now trying to obtain the recipe for the Tapenade pictured above, which was made by my friend, Nora’s husband Brian.  If allowed, I’ll share it here, as it was truly outstanding and a runner-up to the Salad.

Wouldn’t you know that I had technical difficulties with my camera this evening, which resulted in mostly blurry and poorly lighted food dishes that can’t be shared. 🙁

Cost Plus World Market recently to stumbled upon Nibbles of Tidbits, and me who is already in love with them — The result is continuous adoration and perfect party supplies (from around the world) for my Sweet 16th Annual Girl’s Christmas Party.  We girls appreciated it ALL!

Because I like handing out prizes and laughing at people playing the stupid games I come up with, each year we play several new and old favorites — This year Nora won the red and white votive candles, Arlene won the Oil & Vinegar Cruets, Loretta won the colander, soap and bath fizzies, and Heidi won the Chocolate Champagne bottle and more.

The pictured snacks were chosen from CPWM‘s seemingly endless selection of international goods.  It was hard to decide, as one could host a variety of party themes with Cost Plus food.

And a BIG SHOUT OUT needs to go out for the White Cheddar Snowball Puffs!  They have a perfect amount of tasty Cheddar flavor and a nicely crisp puff.  They were a hit and I want to go back for more before they disappear.

Cost Plus is the only place I’ve seen thus far with Red & Green Tortilla Chips that taste and look good.  I served them with a favorite Salsa determined during a Salsa Taste-Off.

And if you don’t know already, Cost Plus World Market offers an amazing selection of Beer and Wine.  We enjoyed Stella Artois, Corona Extra and Skinny Dip New Belgium — Had to get it for the name and we were pleasantly surprised by its likable flavor.

To keep our drinks straight, we used the above drink markers, also from Cost Plus.  I turned ’em into a game by awarding a prize to the person picking the prized adjective — Whomever chose DESPERATE won.

Photo of this year’s party attendees and BFF’s.

Although I’ve shopped at Cost Plus for years, I haven’t purchased much of their Beer, Wine or other imported beverages, which is probably a bit odd, since many shop there specifically for it.  Since CPWM sponsored most of this year’s party, it was a great opportunity to sample their infinite offerings — And ultimately there was an overwhelming response to the Cristalino Champagne.  It’s terrifically bubbly, fresh and not too sweet.  It’s an excellent inexpensive Champagne.  Other photos reflect prizes happily won by guests.

Do you like my Charlie Brown Christmas Tree?  It’s easy clean up, but I’m starting to miss a real one.  Maybe next year.  Also pictured is a giant bottle of the Champagne noted above.  The large bottle was fun and oh so good — We went through it too fast.  And I probably talked on the microphone too much, but had to get the attention of the rebellious crowd to participate in the next silly game.  There were cool prizes to be won.

Cost Plus is an old friend that made my Sweet 16th Annual Christmas Party extra special and tasty — All friends were joyful about it too!  Merry Christmas to YOU.

As Orange County Food Examiner, I just posted a report on a few food happenings going down on New Year’s Eve.  If local, YOU have a lot of choices.  Crepes Bonaparte will be at the OC Fair’s New Year’s Eve Block Party — We’ll be reporting more about that soon.  Until then, it’s easy to win free tickets here.

12/27/10 Update:  The OC NYE tickets have been awarded and delivered.  Congratulations to John in Huntington Beach!  See our review and food photos from Crepes Bonaparte here.

My friend was right, Ina Garten’s Pan-Fried Onion Dip is the BEST!  I can’t stop making it and eating it, which probably isn’t the best for you on a daily basis, but it’s crazy good and super easy to make.  My friend told me that someone recently brought this Dip to a party she attended and the guests didn’t stop raving about it. 

Learning this information after hosting a party was good timing, as I had leftover Chips and Crackers begging for Dip.  And now I can’t stop eating ’em all.  I’m almost done, but will be making it again for a party next week — I’m curious if all will have the reactions my friend described.  I did.  How about you?

Ina’s Pan Fried Onion Dip RECIPE.

“Top Chef All-Stars” Contestant Carla Hall Whips Up Delicious Holiday Cooking Tips and Recipes:  The “Wicked Fresh! Wednesdays” Live Chat Series continues.  Participate in a LIVE online Q & A with Celebrity Chef and “Top Chef All-Stars” Contestant Carla Hall immediately following “Top Chef All-Stars” on Bravo.

When:  Wednesday, December 15, 2010 – 5:00 to 6:00 p.m. PST / 8:00 to 9:00 p.m. EST.

Where:  Tom’s of Maine Facebook page via the Live Chat tab or click on USTREAM, near Carla’s photo above.

What:  Join Carla Hall, a Chef who cooks from the heart and balances her Southern traditions, classic French training, and holistic approach to food, as an entertaining expert and Owner of Alchemy by Carla Hall – For the sixth installment of the Tom’s of Maine “Wicked Fresh! Wednesdays” Live Chat Series.  Learn about seasonal and local ingredients that will spice up any holiday dish, ask questions about holiday meal planning, and learn what it’s like to compete in the exciting “Top Chef All-Stars” series.  “Hootie-hoo!” 

Who:  Carla Hall – Owner of Alchemy by Carla Hall, “Top Chef All-Stars” Contestant and Celebrity Chef.

Why:  To celebrate the launch of Tom’s of Maine new Wicked Fresh! Toothpaste and Mouthwash line by showcasing wickedly cool individuals who are pursuing their dreams while inspiring goodness in others.  Archived chats are available on USTREAM.tv.

A few months back, I entered the Tonnino Tuna Chef Challenge for which I created a recipe using Tonnino Tuna and a video preparing same.  I didn’t expect to win (and didn’t), since my first recipe video was fraught with technical errors, but I did learn a lot, like not to take longer to combine the recipe ingredients than the video is allowed to be.  That’s pretty important!  

Aside from the video, the recipe turned out damn good — And now that the competition is officially over, I’ve decided to publish my Calypso Tuna Cakes recipe below.  To find out more about the challenge, recipe and video see here.

Regarding competitions, challenges and contests… It’s not cool, right, nor appreciated if/when entry deadlines are extended — It’s a little unfair, inequitable, unprofessional, misleading and disrespectful to those who entered on-time or by the competition’s posted deadline.  The Tonnino Tuna Chef Challenge deadline was extended twice.  I didn’t like that and hope not to encounter it again.  However, I am pleased to discover Tonnino’s high quality Tuna.  It’s impressive, but not inexpensive.

Calypso Tuna Cakes

1 (6.7 oz.) Jar of Tonnino Tuna Fillets with Jalapeno in Olive Oil (loosely chopped)

1/2 Cup Bread Crumbs (1/4 Cup for Tuna Cake mixture + ¼ Cup for Tuna Cake coating)

1 Egg

1 Tbsp. chopped Cilantro

1 Tbsp. chopped Green Onions

1 Tbsp. Lime Zest

1/3 Cup Corn (roasted and cut off cob)

1/3 Cup Red Bell Pepper (diced)

1 Tsp. of Mayonnaise

1/4 Tsp. Cumin

Olive Oil for baking sheet

* A little reserved Jalapeno Olive Oil, if necessary to moisten Tuna Cake mixture (optional).

Preheat oven (and a baking sheet) at 400°.

Combine all ingredients reserving 1/4 Cup of Bread Crumbs on a plate.  Mix other ingredients together and form into (4 – 6) Tuna Cakes depending on preferred size.  Coat each Tuna Cake with the reserved Bread Crumbs.  Add Olive Oil to the heated baking sheet, and then add the Tuna Cakes.  Bake for 15 minutes turning once halfway through.  Remove from the oven, cool slightly and dig into the Calypso — YUM!

The Calypso Tuna Cake above was served with a blend of Chipotle Peppers and Sour Cream, Pico De Gallo and Hava Chips.  And they’re named ‘Calypso’ for their regional ingredients, vibrant colors and tasty flavors, likened to the enlivening feeling of Calypso music.  Finally, it just so happens that I’ve met John of Food Wishes, the guy who actually won the Tonnino Tuna Chef Challenge and he’s a cool guy.  Congratulations John!

* Unfortunately the final Calypso Tuna Cake photos aren’t as fabulous as the recipe, but had to show something — To be replaced when made again.

Yes, I buy inexpensive Olive Oil — When I get home from the store, I just transfer it to the above bottle and forget that it’s cheap. 😉 Somehow it tastes better.  As long as your bottle has a secure top dispenser, you’ll always be ready to pour.  The pictured is from Cost Plus World Market and I love it.  It looks good sitting out and works well too.  Enter to win some good, attractively bottled Olive Oil here.

Have you seen that Reddi-wip commercial, whereas Reddi-wip is offered as “Cream” for a slice of Pie and generic Cool Whip is offered as “Oil” for the same?  Oil or Cream says the waitress.  Cream of course.  Who wants Oil on a slice of Pie?!  If Cool Whip is truly made of Oil, I don’t know.  You may want to research that yourself.  For fun on Thanksgiving, Chef Lexi and I tested Reddi-wip’s marketing campaign by asking each guest if he/she wanted Oil or Cream on their Pumpkin Pie. 

And interestingly some who usually opt for Cool Whip on Pumpkin Pie, chose the Reddi-wip this year.  Hhmmmmm, effective marketing?  It’s not like Cream is tremendously better for you than Oil, but at least it’s what you think you’re getting.  Cream obviously sounds more desirable on Pie (or any dessert) than Oil.  Regardless, our final position is this… Reddi-wip and Cool Whip are fine on occasion, but real Whipping Cream is so much better than both.  Know that it’s convenient too, in that it only takes a few minutes to whip up and can be stored in the fridge a few days.

Top Chef All-Stars started last week and airs again soon (Wednesdays on Bravo TV).  I like Top Chef, but haven’t been riveted by its happenings the past few seasons, though I’ve caught most shows, since they rerun them over and over.  And right now I’m happy to be excited about the show again, because of the All-Stars.  Already knowing the personalities makes it more interesting.  The formula was getting a little boring, although it’s better than most TV programming.  I admit to liking Millionaire Matchmaker and The Real Housewives of Beverly Hills too — That Camille, I can’t stand her, but we talk food here.  Let’s get back to Top Chef All-Stars…

I like Carla.

I like Fabio too — Our Guest Blogger Bonnie recently reviewed his restaurant, Café Firenze posted here.  Last week during Top Chef All-Stars, Fabio was reamed by Judge Anthony Bourdain, who repeatedly said he “hated” his dish.  Trying to be funny, AB was pretty much a dick.  It’s unnecessary to be so dramatically negative, which applies to all judges, and cheers to Fabio for speaking up about it.  He handled himself well.  I probably would’ve cried after putting so much effort into it.

The All-Star Chefs were delivered the ingredients they used and had to pack their knives for and go, during his/her respective season.  Each had to make the dish better or at least passing this time — How fitting.  A perfect first challenge.

Wanted to quickly commentate on the photos and generally about the show, not provide a complete recap — Who has time?  Watch the show.  If further compelled, we’ll weigh in.

Mark your calendar — If local, you’ve got to check out the New Year’s Eve Block Party Preview Event.  It’s scheduled for Thursday, December 16, 2010, from 6 – 9pm at the OC Fair & Event Center, near the Pacific Amphitheatre Box Office.  It’s FREE to get in (and park).  The special preview event will feature music, karaoke and a sampling of gourmet food trucks participating in the New Year’s Eve Block Party event on December 31, 2010.  Food and beverage tastings will be offered for a small fee, varied by truck.  You just need to show up, park, walk up, then decide what to try first and bring a new, unwrapped toy to donate to the special toy drive to receive $5 off a ticket to the New Year’s Eve Block Party.

Pictured here is a sampling from just one of the 50+ food trucks to be present at the New Year’s Eve Block Party.  The colorful French Toast (above) and Beef, Lamb & Chicken Skewers (below) will be served by Chomp Chomp Nation, one of the newer trucks on the road that’s operated by a proud husband and wife team.

You’ll be able to enjoy the pictured items (and so much more) at the OC Fairgrounds on New Year’s Eve and stop by the Preview Event happening Thursday, December 16th to check out other gourmet food truck options.  You’re sure to find something you’ll love!

And if you like what you see at the FREE Preview Event, why not ring in the new year at the OC Fair New Year’s Eve Block Party?!  There will be a lot going on.  Bring the family, friends, or come alone, as there will be plenty to do, EAT and see.  In addition to the 50+ gourmet food trucks, tribute bands will be playing throughout the evening (Pearl Jam, U2, Oingo Boingo, Led Zeppelin, The Smiths, The Rolling Stones, just to name a few), and there will be dancing, a demolition derby, a comedy hypnotist and a pyrotechnic laser show at midnight, and possibly a few rides — It’s almost the Orange County Fair in December.

PLEASE NOTE — The OC Fair New Year’s Eve Block Party will be different than past NYE events held at the venue, in that it’ll be hosted by the OC Fair & Event Center, not a private promoter seeking all hoochies.  It strives to be family friendly and fun, like a real block party.  Tickets are on sale now.

ATTENTION — If local, the above tickets can be yours.  We’re giving them away on December 20th.  Just leave a comment here or send a direct message to FoodBlog on Twitter NOW and you’ll be entered into a drawing to win them.  And if you reeeeeeaallllllly want them, you may leave a comment or send a direct Twitter message once daily to improve your odds of winning.  Good luck all!

12/20/10 Update:  Congratulations goes to John Lombardo of Huntington Beach — His name was drawn from about (33) who entered to win tickets to the OC Fair New Year’s Eve Block Party by leaving a comment here, sending a Direct Message through Twitter and/or Facebook.  Thanks to all who entered.  I hope to see you at the event.

Although the pictured 14lb. Turkey cooked up too dry, it was only $3 and provided a lot of tasty meals.  I think the oven was too hot.  During the holidays, Turkey deals are everywhere.  It’s fun to get a giant Turkey for the price of a Chicken and better yet when it’s cooked well.  Lemon slices were placed under the skin of this one, unlike another Turkey we’ve shown.  Let’s see what happens next time — We try different methods and always shoot for juicy.

Prior to morphatizing the leftovers, we enjoyed the dark meat with Sage Mashed Potatoes (Potatoes, Butter, Sour Cream, Milk, roasted/fried Sage Leaves and Salt & Pepper), Roasted ‘What’s On-Hand’ Veggies (Celery, Carrots, Onions, Garlic and Sage Leaves roasted in the oven with Olive Oil, White Balsamic Vinegar and Salt & Pepper), and Cranberry Sauce made with fresh Cranberries, Water, Sugar and Orange Zest.

Then it’s on to make the Turkey Stock that’s strained through cheesecloth and skimmed of fat.  Prior to its preparation, most Turkey meat is obviously reserved to make the following or whatever YOU want.

We always have a Turkey Sandwich (or 10).  Sometimes it’s only Turkey Sandwiches, because they’re simple and good.  Sandwich variations are endless, but we often find basic the best.

This Turkey Chili was made with roasted and peeled Tomatoes and Chilis (Poblano, Anaheim, Jalapeno), Garlic, Turkey Stock, Chili Spices, drained Kidney and Garbanzo Beans, and large chunks of white meat Turkey.

Turkey Quesadillas with Sharp Cheddar and Pepper Jack Cheese, Salsa and Sour Cream.

Turkey Noodle Soup made with the Turkey Stock and leftover Roasted Veggies (pictured above), that were pureed, then strained to leave behind the Celery fibers — The process produced a flavorful Soup base in which to add Noodles and Turkey chunks.

An attempt at Shepherds Pie in a Mason Jar was put forth with a thickened version of the Turkey Soup (using Arrowroot), minus most Noodles, which was then topped with Sage Mashed Potatoes and Paprika and baked in the oven.

The Shepherds Pie wannabe ended up cooking together.  It was pushed over its fine line of doneness, bummer — There was a moment when it looked great and was surely hot enough to eat.  It should’ve been pulled out then.

Happy Holidays — Give a cheap Turkey a good home, your stomach.

Zespri, thanks for choosing me as a Semi-Finalist in your Kiwi A-Go-Go Bloggers’ Contest — I now live happily knowing that, and enjoy the use of this lovely anatomically correct GOLD Kiwifruit Flash Drive aka consolation prize.  If you don’t know, the gold KIWI differs in shape from the green in that it protrudes slightly at both ends, a fact I haven’t known for long.  Unfortunately I didn’t win the grand prize dream vacation for 4 to New Zealand, but do appreciate having a great shot.  It was fun to think about.

I still like playing The Kiwi Game, the new phenomenon sweeping the nation. 😉