Nibbles of Tidbits, a Food Blog

Our resident Junior Chef Lexi made this beautiful Cake from scratch.  It’s sure cheery for a Halloween Cake with its festive colors and application of Sweet & Sour Peach Candies.  We don’t have the recipe, since we’re featuring the Cake for its creative outer decorations.  Lexi is currently 10 years old and made this entire Cake on her own.  We post it to show that kids can create great things in the kitchen too.  Thanks Chef Lexi — It sure looks delicious!  We can’t wait to see what she makes for Christmas.  For more kid creations, be sure to check out our Kids in the Kitchen section.

We dared to descend the darkened stairway (freight elevator) into the depths of The Cellar Restaurant to celebrate their 3rd Annual Trick or Eat Halloween Dinner Party.  They report that the lore of haunted restaurants is talked about, but nowhere is it truer than in The Cellar.  The space in which The Cellar inhabits was home to untold mysteries and the haunting of The Cellar is a closely guarded secret that’s only revealed once a year.

Course One:  Radioactive abductor muscles in a pool of gamma charged ooze, black goop, and unearthed fungus AKA Pan Seared Sea Scallops with a Zesty Basil Sauce, Balsamic Reduction and Enoki Mushrooms.

Course Two:  Dissected alien seed pods, toxic forest leaves in slimy secretions, with rotten and moldy milk AKA Mission Fig Salad with Baby Oak Leaf Lettuce, Maple Vinaigrette and Aged Gorgonzola.

Main Course:  Fire charred boat deck aged fishing chum, steamed maggots, and finished with a gangrene and puss (yuck) sauce AKA Grilled Mahi Mahi with Savory Rice, finished with an Herbed Butter Sauce.

Or decayed cow muscles with slaughterhouse drippings and fungal growths AKA Grilled Flavorful Rib Eye Steak, with a Merlot and Mushroom Reduction.

Dessert:  Graveyard mud soufflé with dried blood and bloody sacks AKA Chocolate Soufflé with Melted Dark Chocolate and Fresh Raspberries.

We thought the $49 price for all was pretty great and the show was entertaining.  The Scallops were just okay, a little rubbery, but the Mahi Mahi and Rib Eye Steak were definitely The Cellar’s usual caliber.  It was so dark that we didn’t know the sauce on the Mahi was bright green, until viewing the photos — Sorry a couple are out of focus.  Overall, it’s a good deal and a fun experience.  It’s sold out for tonight, but worth booking next year.  Luckily we survived the zombies.  Happy Halloween!

As a fairly new tradition, a group of us get together to decorate Halloween Cookies.  These photos are from our 2nd annual gathering.  Above the Wicked Witch of the West is melting into several Cupcakes — They’re made with green frosting, a upside-down Fudge Striped Cookie, a Hershey’s Kiss and orange piped icing.  And the other is what the Wicked Witch of the East must have looked like after the house landed on her.

All the professional looking goodies in this post were prepared by our host, Loretta Shaw (a Personal Trainer by day and Creative Baker by night).  She seamlessly prepared the Chocolate Dipped Oreos and Graham Crackers, the White Chocolate Tangerine Bark and the Eyeball, Finger, Hand and Gummy Worm Cupcakes, while the rest of us decorated the Cookies she baked.

As noted in previous posts, decorating holiday Cookies, Cupcakes and Candies is a fun way to spend time with friends.  We have a blast, then get to take home the goodies to our awaiting families, who are much appreciative.  Enjoy the ideas and have your own Cookie party.

Be sure to check back every year, because we 5 Cookies (and another BFF missing from the photo) plan to keep decorating edible Cookies for many years to come.  Loretta (middle) is located in Orange County — If interested in having professional looking (and tasting) goodies prepared for your holiday party, please leave a detailed comment here and we’ll get back to you.  Happy Halloween!

Crystal Head Vodka— I haven’t yet tried it, but love the bottle.  It’s created by Dan Aykroyd.  Inspired by his long-time fascination with ghosts, spirits, and other un-worldly presences, as well as his interest in the legend of the 13 Crystal Skulls, screen legend Dan Aykroyd has created Crystal Head, a super-premium Vodka that’s quadruple distilled and then triple crystal-filtered through Herkimer diamonds, which are said to emit positive energy.  Dan’s favorite cocktail for Halloween is The Cranium: 

It’s 1 ½ oz. of Crystal Head Vodka, Cranberry Juice and Grenadine — Pour Crystal Head Vodka and Cranberry Juice over ice, then add a splash of Grenadine (unstirred) on top.  Garnish with a Blood Orange slice and you’re ready for Halloween.  It makes me want to party.

Since it’s National Eat Outside Day, how about lunch on the beach while the weather is still terrific, but watch out for those pesty seagulls.  Or check out the list of Orange County restaurants posted on Examiner.com — All have outdoor patios.

Last year the Carne Asada was from Gems Market in Yorba Linda and this year it’s from Costco.  Both were good — We’ve got no complaints about anything.  It was a beautiful day in America.

We had Hot Dogs, made Tacos, ate Salads, Fresh Cherries, Edamame, Chips, Salsa, Watermelon, Homegrown Tomatoes, Basil and more.

And check out these shoes (directly above right), they’ve got bottle openers built in to the bottom of them.  Too funny — I had not seen that before.  They came in handy on this thirsty day.

Related Links:

http://www.reef-sandals-online.com/reef-fanning.htm

http://www.ineedtext.com/FoodBlog/2008/07/05/4th-of-july-in-an-american-backyard/

http://www.ineedtext.com/FoodBlog/2009/07/04/fourth-of-july-cake-on-its-way-to-a-party/

It’s a doctored up Red Velvet Cake from a mix — I added a box of Chocolate Pudding Mix, Vanilla Extract and Orange Juice in place of Water.  And the Glaze was made with Pineapple Juice and Powdered Sugar.  I hope it tastes good, since it’s on its way to a 4th of July Pool Party.  We’ll report back.  Happy 4th to YOU and God Bless America.

UPDATE:  By the time the Cake was cut, I was busy swimming in the pool in my dress, HA.  I’m told it was good, but unfortunately didn’t get a photo of its beautiful color.

Since Memorial Day usually falls within the last weekend in May, Nibbles of Tidbits continues to pay respect to our past and present Soldiers.  Our DC Correspondent, Steven Woo provides photos of Memorial Day in Washington, DC.  He BBQ’d using his new portable propane grill, witnessed the Rolling Thunder Motorcycle Rally, watched the President’s speech, and throughout the weekend observed the ever growing leave-behinds at the Vietnam Veterans Memorial.  God Bless America.

Related Links:

http://thewall-usa.com/

http://dc.about.com/od/specialevents/a/RollingThunder.htm

http://www.nextag.com/barbecue-grill-portable-propane/products-html

http://usacopywriter.wordpress.com/

These are the “Delightful Surprise Clusters” I created for a Recipe Contest sponsored by Quaker Oats and Foodbuzz.   They’re made with Dark Chocolate and offer many delightful surprises inside, Cashews, Almonds, Macadamia Nuts, Toasted Coconut, Dried Cherries, Orange Flavored Dried Cranberries and Banana Chips.  All is topped with swirled White Chocolate.  My office appears to be loving ’em — That’s good.  They’re Gourmet Nut Clusters!

RECIPE: http://www.foodbuzz.com/recipes/859636-delightful-surprise-clusters

Enter the Contest HERE:
http://www.foodbuzz.com/promos/780121#rules

Contest Inspiration – Quaker Oats True Delights Chewy Granola Bars: http://www.ineedtext.com/FoodBlog/?p=1985

Recipe Contest WIN too long ago:
http://www.ineedtext.com/Gourmet%20Magazine.pdf

If you love more than one on Valentine’s Day, it’s a good idea to make your own GOODIES.  It’s fun and should cost less.  HERE we packed small boxes with homemade White Chocolate and Crushed Cherry Life Savers molded into Lips & Hearts, White Chocolate Dipped Oreo Cookies, Milk Chocolate Dipped Graham Crackers, and more White Chocolate Cherry Life Saver Bark — It’s a color fitting and tasty combination.

Chocolate Dipped Oreos: http://www.ineedtext.com/FoodBlog/?p=2273

Valentine’s Day Cookies: http://www.ineedtext.com/FoodBlog/?p=2331

A couple of cool peeps I know are doing something great for Valentine’s Day.  Instead of spending money on jewelry or an expensive dinner out, Betty and Mike Carroll of Laguna Niguel are making a donation to The Village of Hope, which helps homeless families transition into permanent shelter and sustainable jobs.  It’s so important for the children. 

In addition to The Village of Hope monetary donation Betty and Mike plan to make each Valentine’s Day, they’ll pack and take a Box of Love filled with non-perishable FOOD  items to the Village of Hope in Tustin, where many families are temporarily living.  The donations are much needed and appreciated.  What a wonderful way to spread Valentine’s Day love — And food.  How about doing the same?

Related Links:

http://www.rescuemission.org/

http://www.rescuemission.org/inthenews/inthenews.htm

http://www.ocregister.com/articles/hope-village-food-2301340-love-carroll

These Valentine’s Day Cookies are the masterpieces (if you will) of five fabulous friends together again decorating Sugar Cookies made by Loretta, the intrinsic Orange County Baker.  We’re decorating our way through the 2009 holidays.  It’s a fun way to spend time and our families love it when we bring home trays of yummy Cookies — And Candies, to be posted HERE soon.

More Valentines: http://www.ineedtext.com/FoodBlog/?p=2273

Christmas Cookies: http://www.ineedtext.com/FoodBlog/?p=1551

Halloween Cookies: http://www.ineedtext.com/FoodBlog/?p=1214

The service at The Golden Truffle Restaurant was superb.  We enjoyed the prix fixe New Years Eve Menu.  The food offerings were progressive and broad, which I like.  And the $68 price for four sophisticated courses wasn’t bad.  We enjoyed our food and wine on the outdoor patio under the overhead heater.

Respectively pictured are just a few of our picks — The Cream of Maui Onion Soup, the Tempura Chicken and Avocado Hand Roll with Fresh Wasabi, the Pit Smoked Prime Cowboy Cut Brisket with Whipped Potatoes and Horseradish Jus, the Black Truffle Sauteed Breast of Jidori Chicken with Beaujolais and Mushrooms, the Lavender and Wild Honey Creme Brulee, and the Bitter Chocolate Pot De Creme with Crushed Berries.

The Sauce on the Jidori Chicken and the Brisket were both outstanding.  We hoped for more Black Truffle flavor on the Chicken and more Lavender in the Creme Brulee, but their preparation was perfectly executed.  Overall it was a great experience with well timed and friendly service.  I’d go back for that.  Although it’s a restaurant, The Golden Truffle’s main business is catering.  Long ago they figured they might as well set up a store front too.

Related Links:

http://www.goldentruffle.com/

http://www.jidorichicken.com/

http://www.answers.com/topic/prix-fixe

http://en.wikipedia.org/wiki/Tuber_(genus)

HAPPY NEW YEAR!

Decorating Christmas Cookies is one of our new traditions, thanks to my great friend, Loretta, who makes all the goods.  As previously reported, the rest of us simply show up to decorate, eat and take home our works of art.

Not only do we get to take home our Cookies, but on this occasion we enjoyed, White, Milk and Dark Chocolate dipped Oreo Cookies, Milk Chocolate dipped Graham Crackers, and White Chocolate Peppermint Bark and molded cottages.  As you can see, all look so professional.

The cellophane bags magically turn our labors into gifts.  My office enjoyed much of the above.  Thanks to my wonderful friends for the laughs and goodies.  And Merry Christmas to ALL!

Be sure to check out the related links for more Cookie ideas and to read the story behind the messy apron (above).

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1214

http://www.ineedtext.com/FoodBlog/?p=1548

Happy Holidays!  This is a yummy gift and indulgence.  See’s Box of Truffles has great flavors and its price isn’t bad.  I especially like the Pineapple Truffle — It was a tasty surprise.  All flavors are noted and shown below from back to front (L-R), if you can follow along.  It’ll help you decide which one to pick.  🙂

(1) Orange, (2) Cafe’ Hazelnut, (3) Raspberry, (4) Pineapple, (5) Light Chocolate, (6) Dark Chocolate Chip, (7) Key Lime, (8) Lemon, (9) Raspberry, (10) Cafe’ Au Lait, (11) Blueberry, (12) Dark Chocolate.

Related Links:

http://www.sees.com/prod.cfm/Truffles/Truffles

http://www.thenibble.com/REVIEWS/MAIN/CHOCOLATE/chocolate-truffle-history.asp

I’m eating too many of these, but trying to balance it out with the several dishes I’ve made from the leftover Vegetable Platter.  Many will be featured in the next post.  Until then, I’ll have a few more Peanut M&M’s.  🙂

Related Link:

How to get personalized M&M’s for a gift, party, surprise, fun, etc. – http://www.mymms.com/

Thanks to my cherished friends (and sis) for delivering the wonderful Appetizers and Desserts to my 14th Annual Christmas Party.  It was a blast like always.  Michelle’s Pesto Loaf (above) was voted Best Appetizer.  Congratulations!  The recipe is linked below.

And every party needs a Fresh Vegetable Platter — Ours was over the top good with Yellow and Red Bell Peppers, Cherry Tomatoes, Cucumbers and more.  And continuing on down (L-R), this year we enjoyed Artichoke Dip and Chicken & Lemongrass Spring Rolls.

Chicken Tamales with Colorado Chili Sauce, Salami, Brie and Smoked Cheese with Crackers, and Fresh Homemade Salsa and Tortilla Chips.  The Salsa deserves an honorable mention for its restaurant quality flavor.  I’ve got to get the recipe.

Egg Rolls, Pesto Loaf, and Cream Cheese with Blueberry Preserves and Crackers.  Then moving on to the bakery quality Desserts prepared by Loretta — She took the prize for that category with her Lemon Bars, Chocolate Cake with Vanilla Icing, Magic Cookie Bars, and Chocolate Dipped Oreos and Graham Crackers as the Cake presents.

We had more than pictured here, but some photos didn’t quite make the quality cut.  I do appreciate ALL the food!  We mostly enjoyed Champagne, Chardonnay, Juice and Bottled Water, but many options were available.

This year I have a Charlie Brown Christmas Tree — It’s cute, don’t you think?  Here we are in a rare people picture on Nibbles of Tidbits.  I didn’t get my friend’s approval for the posted photo so it could come down if someone doesn’t like the way they look.  You know how some girls can be – HA. 🙂

Related Link:

Winning Appetizer Recipe (Pesto Loaf) – pesto-dip-appetizer

I’m busy getting ready for my 14th Annual Christmas Par-tay, whereas each guest (close friend) brings an appetizer.  I award a PRIZE and RIBBON for the Best Voted Appetizer — It’s a super fun and yummy party.  It’ll be interesting to see what comes this year and every first Friday in December.  Check back.  🙂

Thanks to my Parents for this wonderful Thanksgiving meal.  A few of us can’t hold back from eating the Crispy Turkey Skin (with Salt) before the Turkey is carved, hence its less than pristine exposure. 

And Chef Lexi made Apple Betty for Dessert — She shows how good it was.  More Chef Lexi meals and recipes can be found under the ‘Kid’s In The Kitchen’ section.

Everything was great as usual.  I’m a bit spoiled in that all I have to do is show up and eat.  I’m thankful for all my blessings and I do help with the dishes.

It’s Chicken Liver.  I fry small cubes then add them to any basic Stuffing / Dressing recipe.  Here I made Mrs. Cubbison’s Original Recipe – Basic Dressing Casserole.  It’s on the back of the box, which also notes a Lite Recipe.  After making the Original Recipe (OR), I learned that next time I’ll try the Lite Recipe.  I thought this one was too buttery — The OR seems to call for an unnecessary amount of melted Butter.

If you’re not completely adverse to Chicken Liver, you’ll love it in a good Stuffing Casserole.  Just bake it on the side or in the Turkey or Chicken.  Thanksgiving is around the corner — Why not give this addition some consideration?

Related Links:

http://www.mrscubbisons.com/

They’re so easy to make.  Just dip Oreo Cookies in melted Milk Chocolate and vuala.  To add the contrasting stripes, melt orange Chocolate pieces and drizzle over the Cookies.  We got ours from Michaels — They offer various colors.  The Pumpkin and BOO Cookies were made with Chocolate molds.  If you’ve never tried a Chocolate Dipped Oreo Cookie, you’re missing out.  It’s a simple tasty treat.  Happy Halloween to you!

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1214

http://www.michaels.com/art/online/home

Decorating Halloween Treats is now a super fun tradition with my best friends.  One friend makes all the basics and the rest of us just get to show up and decorate them.  I’m one of the lucky decorators. 🙂

The Cupcake topping in the main photo is made from ground Oreo Cookies and the goodies in the bags above are Milk Chocolate dipped Oreo Cookies.  The Halloween Cookies are homemade with my friend’s favorite Sugar Cookie recipe, then cut into pumpkins, bats, witches, cats, ghosts, Frankenstein and more.  The Cupcakes are Chocolate.  All are fresh baked and yummy.

Above are just a few of the tools and below is just some of the fun.  After all, we each get to take home trays of Cookies, Cupcakes and Chocolates.  It’s a lot of laughs too, especially with this crazy bunch. 🙂

I rarely post people pictures on this blog, since it’s all about the food, but I’m wearing my Foodbuzz Apron, so I’d thought I’d let them know.  Thanks Foodbuzz!  And a big THANKS to Loretta for doing all the hard work so we can just show up and have fun.

Related Link:

http://www.foodbuzz.com/