Last year before Christmas, I entered my Teriyaki Burgers w/ Wasabi-Citrus Mayo on Epicurious.com for a Tailgating Recipe Contest. I made it as a Top Ten Finalist. woo hoo! The contest was then turned over to the cyber world for voting - basically an internet popularity contest - Top 3 would go to Florida - Super Bowl - and compete in a cook-off. As it turned out, whoever knew the most people with access to the most computers won. I tied for a lackluster 4th place and stayed in Sunny PDX that first weekend in February. That's ok, it was kind-of exciting for awhile to rally people to vote for me and get their friends to vote. Good fun.

Then last week my Top Ten Finalist PRIZE arrived! 

The only way to descibe it: a "Cookbook Kit". Great. I really needed one of those. It was fully generic, no personalization in the cookbook whatsoever, except for the name of the woman at Epicurious who was obviously responsible for ordering it from the Cookbook Kit company. "Specially Prepared for YOU"!

The note reads, "Dear Jill, Congratulations again on being a finalist in the tailgating recipe contest. Enjoy your prizes and thank you for your patience". huh?

This is the e-mail I just sent to Epicurious.com:

Dear Epicurious,

I really have to let you know how utterly dissapointed in the "prize" you sent for the Tailgating Recipe Contest Top Ten Finalists. It wasn't personalized in any way, you didn't give any of the recipe authors/creators any credit, Katie Ghelli's name was on the greeting page and it wasn't even assembled. Prize? Really? Is it made from recycled materials? Can I compost it? Lame. Jilly Gossett

Too harsh?

Cooler and Slightly Overcast

Sorry, but this weather report does not make me sad.  I am in an orthopedic boot from the almost-tip of my toes to my knee.  It not only supports my healing foot, it possesses thermal properties.  It's hot when it's warm outside.  I don't mind 60-ish degree weather in April.  Be patient people.  I'm almost ready for the other sandal!

Marinara and other musings

I know, I haven't blogged for awhile.  I'm getting a little bit of grief for it; not enough to guilt me into writing more often, though.

I'm well into the walking and foot rehab portion of this program.  Every day gets a little easier and yet it's still a thoughtful process to remain positive.  While I am chomping at the bit to regain some of my physical life responsibilites, I still need to take my time.  Some steps are painful and some steps are surprisingly easy.  Then other times I am just OVER the whole thing and want to be done.

I realize some of these emotions could be applied to cooking and how we view the whole eating vs dining experience.  Do you plan, shop, cook for you and your family as if it were a chore or is it an experience you happily take on most days?  I love to cook - most days.  I am fully aware that there are alot of folks who do not.  

Cooking and serving a tasty meal made from fresh, whole ingredients doesn't need to be a grueling experience.  It can be just as easy to throw something together from fresh produce, a protein and a starch as it is to open a box of something full of preservatives, fat and corn syrup. While it may not happen over-night, it will get easier every time.  And one of these days, I will get to go for a run.  Honest.

Jilly's Fast & Easy Marinara:

1 small onion, finely diced

2 T Olive Oil

Saute' over med heat til onion starts to turn golden.  Season w/ a few grinds of fresh pepper and a few healthy sprinkles of kosher salt.

Add:

1 sm can of petite diced Tomatoes

1 sm can of Crushed Tomatoes

1 T Honey

1 T Balsamic Vinegar

1 t fresh orange zest

Gently simmer for 10 minutes.  Adjust Salt to taste.

Toss with cooked pasta and a bit of fresh, chopped herbs.  

I dare you to eat this w/o Parmesan!

Add a bag o' salad and you have a quick & simple dinner.  

For a heartier meal - saute' mushrooms with the onion (add zuccini/summer squash/fresh fennel); grill sausages or a chicken breast as a protein choice; use Tortellini or Ravioli for the pasta.  

A Recipe!

About a month ago, FoodDay ran a recipe calling for a jar of Alfredo Sauce.  Now that just yanked my chain.  Alfredo is so easy and much cheaper and healthier (if Alfredo can be considered healthy?) to make from scratch.   

So I'm going to share my quick recipe.  It's a "Mother Sauce" which means once you master it, you can add any plethora of things to it to change it up.  It does involve heavy cream and butter so it shouldn't be eaten weekly.   

OK...here we go. Your first recipe:

Creamy Alfredo:
1/2 pint Heavy Cream
2 T Butter - NOT MARGARINE!...that will be another post.
1 clove smashed and minced FRESH Garlic - please not from a jar or tube.

A couple of scratches of fresh grated nutmeg

A drop or two of Tabasco

A splash of Dry White Wine

A sprinkle of Kosher Salt

A few grinds of Black Pepper

Whisk the above ingredients together in a saucepan and simmer over gentle heat.  Reduce and let thicken for 3-5 minutes.  Whisk in 1/2 c grated Parmesan, Grana Padano or Romana cheese til the sauce is smooth.  Toss with hot, drained pasta and fresh chopped parsley

Next recipe:  Jilly's Quick Marinara

Creating and Providing Food that is Morally and Ethically Healthy

This post is definitely going to be a RANT.

RAND RAPIDS, Mich. — The West Michigan Whitecaps say they have no plans to put a warning label on an enormous new hamburger they're selling this season — despite a vegan advocacy group's request to do just that.
Susan Levin, a staff dietitian for the Washington-based Physicians Committee for Responsible Medicine, sent a letter to the Grand Rapids minor-league team on Tuesday. She's asking that the 4,800-calorie burger be labeled a "dietary disaster" that increases the risk of cancer and heart disease.
The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips — all on an 8-inch bun.
Whitecaps spokesman Mickey Graham says the burger is a gimmick that's being promoted as a very unhealthy menu item.

This came across the Comcast News this morning.  Now I love a burger, maybe more than the next Gal; but this is disgusting.  Seriously, why are we letting food companies get away with stuff?  I don't understand why food manufacturers are allowed to create, manufacture, market and sell so much of the crap that's out there...all under the guise of a healthy meal for your family.  And the restaurants that cook this food?!  One of my least favorite shows on FoodNetwork right now is Diners, Drive-ins and Dives.  I really don't care for Guy "Fiero" (I coulda whupped his ass that season) and the way the guy eats back in the kitchens of these joints, on the cooking line...gross!

Anyway, occasionally he will feature a place that actually serves creative, interesting food.  95% of the time, it's all over processed, packaged food products disguised as "Home cooking" and it's nothing but a heart attack on a plate.

I know that as humans we are given free choice and we cannot protect everyone from themselves...but where is the integrity?