Nibbles of Tidbits, a Food Blog

This Asparagus Potato Soup was inspired by the Carrot Soup we can’t get enough of.  With no more Carrots on hand, Asparagus and Potato stepped in with Rosemary, and a shake up of the process — Instead of caramelizing the Onions in a pan, I roasted one with Bacon Grease in the oven.  Unlike the Carrot Soup, this one tastes better with a squeeze of Lemon at the end.

Asparagus Potato Soup — General instructions posted.  Please see here for related prep.

Roast Asparagus in the oven with Olive Oil and S & P, until they start to char.  Cut-off Asparagus tips and set aside.  In a Dutch oven, sauté sliced Potato with fresh Rosemary until softened and slightly browned, then add the Roasted Asparagus stalks and Chicken Stock.

I’m presently hooked on Knorr’s Homestyle Stock Concentrate — Just add Water.

Stir, then squeeze Roasted Garlic from the Bulb directly into the mixture — You can see it (below).  Also add an Onion that’s been baked in the oven, and Rosemary instead of Thyme.

A Baked Onion was substituted in for the Caramelized Onions in the Carrot Soup.

All is then puréed in a blender, drizzled with Lemon Juice and garnished with Asparagus tips.

TIPS for all Soup variations — There should be just enough Chicken Stock added to cover all vegetables, which should be soft and cooled down (somewhat) before blending.  The variations seem endless and none need Cream to be creamy or to taste superb.  The Carrot Soup is preferred to this one.  Also, the Asparagus Potato Soup purée may need to be strained to remove some of the hard stalk inherent to Asparagus.  Or peel the lower ends before roasting.  I had to pull a few fibers from my mouth.  This Soup is good, not a superstar.

This Carrot Soup is the absolute best, because it’s easy to make and tastes complex.

The 5 ingredients are Carrots (8 – 10), Roasted Garlic (1 Bulb), Caramelized Onions (1 Sweet Onion), Fresh Thyme Leaves (2 Sprigs) and Chicken Stock (3 – 3 1/2 Cups).  You basically combine all and cook until the Carrots are soft, then puree and eat — It’s good for you too. 

More INFO, if needed…

• Roast a Garlic Bulb (in foil, with top cut off, drizzled with Olive Oil) in the oven at 400° for 45 minutes.  I generally have one or more on-hand, since I roast ’em often to add to many things.

• Caramelize chopped Onion in a pan with a little Olive Oil, then add the peeled, chopped Carrots towards the end and cook 5 – 10 minutes longer.  Add the Chicken Stock, Thyme Leaves and Roasted Garlic (squeezed from the bulb) to the sautéed Carrots and Onions.

• Cook until the Carrots are soft, then purée all in batches in a blender.  Transfer to a sauce pan to re-warm and add Salt and Pepper to taste, if needed.  Season the Onions and Carrots with S & P along the way, and with a good Chicken Stock it’s generally perfect after blending.

What’s the trick for consistent easy shell removal from a hard boiled Egg?  I’ve read and tried many different processes, but (obviously) haven’t found one that consistently works.

Sometimes it’s really bad and sadly not exaggerated above, but…

They still taste good with the perfect blend of Mayo, Mustard, Vinegar and S & P.  I’ll have to research all again and officially test and document the processes — Only venting about it now.  Who is the authority on this?  I want easy shell removal every time.  Is it too much to ask?

We set out for The Blue Beet (below) for Throwback Thursday, but unfortunately so did everyone else.  The crowd in conjunction with a no-show Hostess and too narrow wait area sent us on a detour for peaceful dining — And we didn’t have to go far to find tranquil class at 21 Oceanfront (above).  Both are walking distance from the Newport Beach Pier.

The unexpected surprise of the evening was the Prime Rib Slider at 21 Oceanfront.  We thought it to be the best Prime Rib Sandwich each of us ever had.  Unfortunately the photos didn’t do ’em, or much of anything else justice this evening, as much as all was appreciated in person.  We’re going back for more Prime Rib Sliders, $6 during Happy Hour.

Our hazy, gazy view of Newport waves from a 21 Oceanfront table — We toasted to it.

In contrast to the preceding, it’s snowing in a lot of places.  Have you ever caught snow in your mouth?  Are you sure it was snow?  Haphazard snow diets aren’t recommended.

Technically it’s a BLT+A-L that’s preferred.  No suncreen is needed for that Sandwich.

Are you wearing green?  It’s on your underwear right?  That’s what I used to tell people when I’d forget to wear it — It worked in a pinch to avoid a pinch.  This year I’m most prepared with a Green Bagel to start the day, with Cupcakes and Cookies to finish it.  Happy St. Patrick’s Day.

Later it’ll be Green Beer for the fun of it — Have you seen our green food post?

The Corned Beef already happened.  If you’re looking for it, here’s a quick link.  Cheers!

Why not any of these flavors?  Dog Food could be part of Bertie Bott’s — Great for practical jokes (my favorite) or a Jelly Belly Fear Factor Game.  I’ll host, but won’t play.  Would you?

I hate to keep bustin’ their chops, but I’m not sure if Carl’s Jr. wants me to buy this Burger!?  It’s the Southwest Patty Melt with Jalapenos, Grilled Onions and Pepper Jack Cheese, which sounds fine, well and good, but I’m not Snap-On Tools.  Do I hang this poster in my garage?

I like the ingredients with Carl’s Santa Fe Sauce and Sourdough Bread, but hope for more creative advertising — I mean, she’s pretty and all, but what’s it got to do with the Burger?  Wow, she likes it, I want one too.  Me want Bur-ger, unga bunga.  Is that the simple hope?

Anyway, it doesn’t work here, but we do like the combination of ingredients on the Southwest Patty Melt, though want the Onions to truly be grilled.  We got a few crunchies, which wasn’t too pleasant.  May need to ask that the Onions be well done, if we buy one in the future.

The last Strawberry one was stolen from the fridge — Okay, I know who did it and you’re busted.  I guess that means you like them, but next time ask, as I still had study to do.  I mean, I wanted it.  Heading to the conference room for a meeting, I found it satisfying and timely this day, with a pad of paper and Coffee in the other hand.  It’s a Kraft Milk Bite Bar that’s the subject here.  A group of us recently got to try them.  They’re of interest because I LOVE Milk, like Granola, and I’m always looking for a good, quick breakfast bite.  Thanks!

View from my new office on an overcast day, with a Snack Like Nothing Else, they report.

Voting on the office favorite, another points to the Strawberry Milk Bite, though all liked all.

We also tried the Chocolate Milk Bite with nothing bad to say about it.  I liked the Strawberry better too, but found it a tad rich towards the last bite, thus think I’d really like the Mixed Berry or Oatmeal Raisin one best.  You can learn about the nutritional information from them at MILKBITE.com, or at the top link.  It’s back to work with much awaiting review.

March is time for Corned Beef and Cabbage, and I always cook the Cabbage, Carrots and Potatoes on the side.  No Potatoes were used this time, as I generally pick around them.

Why cook the vegetables on the side?  Exhibit A (above), all the crap that ends up floating in the Broth, after the Corned Beef cooks in a Crock Pot (or Dutch Oven) for 10 hours. 

Instead I strain and boil some of the Crock Pot Broth, and then cook the vegetables in it.

When the Corned Beef is ready to fall apart, I brown the vegetables in a little Olive Oil.

And then add the strained, lightly boiled Broth to the pan, cover it, and cook all until the vegetables are tender — It doesn’t take that long.  Why would you cook them for 10 hours?

Finally, there is peace of mind knowing that nothing scary is hiding amongst the Cabbage.

Two more days to enter the Karo Corn Syrup Dessert Challenge — Do you have a recipe?

If so, enter now on Recipe Riot or check out other assignments there.  I entered the above.

I submitted a recipe (and video) for Tangerine Fruit Bursts — Since the recipe cannot be previously published, only excerpts (freeze frames) of the video are posted here now, and because I’m bashful about creating a novice recipe video, a funny learning experience.  You’ll have to find it.  All Karo Corn Syrup Dessert Challenge submissions can be viewed here.

Good luck all!  Required product branding photo — By me, only for fine products.  Karo is one.

Most often seen in trendy Hotels, I recall — And that still seems to be the “case” with respect to the soda cans above.  This time they’re at the W in Hollywood at the I Can’t Believe It’s Not Butter! Red Carpet Event.  More about the elusive cans and event are here.  Moving on.

The purpose of this post is to announce the winner of the ICBINB! Giveaway.  We appreciate all entries.  And the WINNER is… Ms. A. Thompson from Signal Hill, California — We’ll soon be in touch regarding your stylish prize.  Speaking of style, our Guest Blogger and Interior Designer, Bonnie writes about her point of view on the event.  Her report follows.

The Fabulous Features of the “Fantastic” Suite — They claim there are only two “Fantastic” suites at the W Hotel in Hollywood, which is appropriately situated at the iconic intersection of Hollywood Boulevard and Vine Streets.  This is where we spent the latter part of our Oscar Sunday afternoon. “Our” stunning suite had killer angles, floor to ceiling views and not one, but two glamorous rooftop decks to check out the Hollywood vibe going on below us.

 The Suite – and indeed, the entire hotel lobby – offers contemporary design along with a bold color scheme to create the ultimate Hollywood experience.  Every detail was impeccable, from the flowers to the design of the food servers themselves.  In my interior designers mind, the I Can’t Believe It’s Not Butter! food was impeccably served and we all had fun along with fabulous service.  Here’s a BIG Shout Out to all the women involved in setting us up in the stunning Fantastic Suite at the W Hotel. They rocked it!

 Thanks Bonnie and I Can’t Believe It’s Not Butter!

Hhhmmmm — Not sure where to start regarding the above, so instead report about the Carrot Soup I made and will post the recipe when prepared again and photographed.  It was a superb combination of Roasted Carrots, Chicken Stock, Caramelized Onions, Roasted Garlic and Fresh Thyme, puréed.  It was beautiful, complex and flavorsome.  The pictured Carrots weren’t used for my Soup, somehow it wouldn’t seem right!?  Should they put on pants?

Another reason why food might taste funny.

Paradoxical camera — More beautiful inside, with purpose to illustrate the outwardly stunning.  As a side note, does the left side of the camera look like a dog with its tongue hanging out!?

Fresh Fish simply grilled to perfection at Spike’s Fish House, a fast-casual concept created by Pasta Bravo’s creator.  Do you remember Pasta Bravo?  The last one closed just a couple months ago.  It was my favorite fast-casual restaurant for Pasta; most specifically I loved their Greek Pasta Salad and the Thai one too.  I’m sad it’s gone, but happy that Spike’s in town.

Spike’s Fish House, born during low-carb times, is a respected, distant relative of Pasta Bravo.

We liked everything pictured and the nice people at Spike’s, who make all how you want it.

Check Today’s Catch, then choose a Slider, Taco, Wrap, Bowl, Salad, Plate or Sandwich. 

Pick a Sauce — Spike’s Sauce, Pico de Gallo, Chimichurri, Poke Sauce or Lemon Pesto Aioli.

We were impressed with the flavor of all Sauces, especially Spike’s that goes well with the Lettuce Wraps, and the Poke Sauce that’s great with Soba Noodles, a substitute to Rice.

Shown prepared from top down — Basa Fish Plate, Mexican Ceviche, Hard and Soft Fish Tacos.

One of the largest and best tasting Lettuce Wrap Tacos around (above).

Chowder Bowl — It’s not just Clam Chowder, it’s a Seafood Chowder with Clams.

Sliders prepared with your choice of Fish — Cute, tasty, fresh and satisfying with Spike’s Sauce.

And a Salmon Bowl — Interchangeable Fish, Sauce and Selections make the possibilities seem endless.  Spike’s Fish House also offers Chicken to those who just don’t want Fish.  There are currently two locations, this one in Laguna Niguel and another in Rancho Santa Margarita.

You dropped food on the floor — Do you eat it?  Was it sticky?  Did anyone see you?  Questions to start the decision process and answers above, if you can read them.  It‘s funny.

Food styling at the I Can’t Believe It’s Not Butter! “Toast to the Red Carpet – Live” event.

Behind the scenes with Food Bloggers on Oscar day at Siren Studios in Hollywood —  Cool stuff.  I had the pleasure of meeting the talented and nice people behind Food Flirt, The Duo Dishes, In Erika’s Kitchen, Run Eat Repeat, Rockin’ Mama, Romy Raves and ICBINB!

All dishes on set were made with I Can’t Believe It’s Not Butter! and the RECIPES are HERE.

A Toast to the Red Carpet by ICBINB! with Molly Sims, Carson Kressley and Brooke Burke.

Before show on set (above), and during the show in the Fantastic Suite at the W Hollywood.

Siren Studios wait area or S for Shelly — Hhhmmmm.

Leaving studio on the way to the W, just a couple blocks away.

The W Hollywood — I love its style.  More about it by Bonnie, after the Giveaway (below).

In the Fantastic Suite with Lifestyle and Food Bloggers — Thanks to ICBINB!

A Champagne toast in the mirror and the option of Toast with I Can’t Believe It’s Not Butter!

I enjoyed Toast and all dishes developed by Katie Lee using ICBINB!

More information about the dishes and RECIPES are HERE.

My favorite was the Pineapple Upside Down Cupcakes pictured above.

Added to all from the W were Kobe Beef Sliders (above).

Off the Fantastic Suite was an outdoor lounge set with Beer, Wine, Champagne and Sodas.

And Celebrity Makeup Artist, Terri Apanasewicz was there to give expert advice — Thanks!

And beyond the outdoor lounge was another patio across the street from the Pantages.

GIVEAWAY:

If you got through all that and still want to be entered into a DRAWING to WIN a classy Ralph Lauren Serving Tray, (4) Champagne Glasses, Wine Charms and decorative Butter Knife, do (1) of these things before March 8th ends PST.

• Like Nibbles of Tidbits on Facebook
• Leave a Comment on this Post
• Follow @FoodBlog on Twitter

We’ll draw (1) name from all entries and notify him/her/you on March 9th with a CONGRATULATIONS!  You may enter once a day via any means noted above.  If you already Like Nibbles of Tidbits on Facebook (and probably don’t, hahaha), a subsequent comment there or here will count as an entry.  Good luck and thanks ICBINB! Peeps.

Happy Leap Year — It’s a bizarre extra day every four years.  I love Gary Larson.

I’m considering this Turkey for employment — Photo Credit.

A Bedazzled I Can’t Believe It’s Not Butter! is the real star here — It wore more than Toast.

What are you wearing I Can’t Believe It’s Not Butter!?  These Fashion Experts want to know.

It’s an appetizing MENU designed by Katie Lee I’m wearing, replied ICBINB!.

I Can’t Believe It’s Not Butter! is going places, and Nibbles of Tidbits will soon offer a GIVEAWAY and report about the happenings this Oscar day in Hollywood at Siren Studios.

Who, what, where and when showing soon — And related blog report(s) to be linked.

Spread your mind after Toast.

Orange County Restaurant Week starts today — It’s the best time to dine out in the OC.

Its Launch Party at Newport Lexus was the perfect kick-off — Tasty bites at every turn.

Wine and song to entertain.

The Chocolate Raspberry Martini almost made me want a Lexus.

Pulled Pork Sliders from the House of Blues — Love it as a concert venue.

The Cupcakes were gone by the time we finished savory — Should’ve reserved one.

A special shout out goes to RA Sushi — We couldn’t get enough of their Shishito Peppers.

The Lobster Bisque offered by Scott’s Restaurant & Bar was one of our favorites.

And the Lobster Mac & Cheese from House of Big Fish may be the best I’ve ever had.

 The only thing to make for dinner this week are reservations, they say.  I think so too.

May need to go to Sundried Tomato to have this Chopped Salad (below) again.

I’ve appreciated Melissa’s Produce for years and have a story for another time.

Where are you dining this week?  Polenta with Pulled Pork (top) was from Cucina Enoteca.

Starfish and a couple others ran out of food early — Wasn’t fond of that, but went elsewhere.

An honorable mention goes to Slater’s 50/50 for their Vampire Dip — It’s Gar-Lick-Key, but oh so darn good, and what nice servers they had.  All was a good time.  Thanks!