(Video) Herb Basics

In this video Chef Susan explains the characteristics of herbs, how to chop them, and the best way to store them. Basil, cilantro, rosemary, oregano and mint - where to start with all of these herbs?

What Does “Meritage” Mean on a Wine Label?

by Kirsten Fox

You see them popping up a lot now… “White Meritage”, “Red Meritage”. You’ve never heard of it before. So, just what does Meritage mean? Meritage is a proprietary name for New World wines made of blends of Bordeaux-designated grapes.

We found a great write up from the Meritage Alliance, which is the association that was formed to take care of this new name, titled “What is Meritage?” “Meritage wines are provocative red or white wines crafted solely from specific “noble” Bordeaux grape varieties and are considered to be the very best wines of the vintage.” They go on to say, “Meritage wines are growing in popularity and are currently the second fastest growing wine category in the industry.

They are highly regarded for their aging potential, yet are completely approachable in their youth.” Next time you’re eyeing a wine label, see if you notice this term! By the way, the name came from a blend of the words “merit” and “heritage”, hence you could say, “Meritage rhymes with heritage.”  It does not rhyme with “garage” no matter how many times you hear it that way.

Chocolate Cake Recipe

Chocolate Cake with Chocolate Pecan Icing

Chocolate cake for any occasion! That's because it's quick and easy. This is based on the recipe for 1886 Chocolate Sheet Cake which refers to the restaurant (1886 Room) in the iconic Driskill Hotel in Austin, Texas. See the recipe on our website: Foodell.com

(Video): Slicing and Dicing

Learning how to cut and chop is integral to having fun and being efficient in the kitchen. Chef Susan teaches you all of the basic cuts, including the slice, dice, baton, match stick, julienne and chiffonade.

Food Quote

Cooking Tips for Summer Corn

I love sweet summer corn, but separating those juicy kernels from the cob often leaves corn all over the kitchen. One of the best ways to capture the kernels is by inserting the stem end of the shucked cob in the center of a Bundt pan. Using a sharp knife, start at the tip of the corn and slice downwards towards the stem. The Bundt pan catches most of the kernels, and having the stem firmly held by the pan makes the whole process easy. 

Now that you can effortlessly remove the corn from the cob, try these great recipes: 

Summer Corn Saute

Fresh Corn with Garlic and Feta

Salmon with Sweet Corn Succotash

Creamy Corn Soup

Happy shucking and bon appetit!

Farm to Table Dinner

Slow Food Park City is teaming with Silver Restaurant to host a Farm To Table dinner on Wednesday, July 31. Enjoy a three course meal with optional wine pairings that will feature local, organic, and sustainably grown foods! Yum! - Chef Susan

Follow the dinner on Facebook: https://www.facebook.com/events/621813924515904/

Pan Frying Fish

Learn how to pan fry fish with Chef Susan as she uses a delicious lemon and butter sauce and shows how to present the fish beautifully: Video

In-Home Cooking Parties!

If you live in or will be visiting the Park City Area, let us help you arrange a truly memorable and delicious evening.

Gather your friends and host a party where everyone cooks! You’ll enjoy a 3-course meal and expert instruction, all in the comfort of your own kitchen. If your kitchen isn’t up to the task, we can arrange other cooking venues in Park City that offer fun and festive settings.

Special requests are welcome and we’ll do our best to accommodate you. We can provide embroidered aprons for your guests to keep, party favors such as boxes of cookies or handmade chocolates, gadget kits for each guest and more.

More detailed information is provided below. Please call or send an email to Chef Susan with questions and for pricing information. Host a party that really cooks with Chef Susan and foodell.com!

Contact information:
Susan Odell
susanodell@foodell.com

For more information, please check out our website: Link

Baltic Culinary Cruise

Chef Susan and husband Dave will be hosting a culinary cruise through the Baltic sea that you don't want to miss!

When: August 24, 2013 - September 3, 2013

                                             

Once again, Chef Susan and the Gourmet Travel Club have partnered to host a fabulous culinary adventure.  This cruise takes us through the Baltic Sea, with these stunning ports of call:

 

*  Stockholm, Sweden (2 nights)

*  Helsinki, Finland

*  St. Petersburg, Russia (3 nights!)

*  Tallinn, Estonia

*  Gdansk, Poland

*  Berlin (Warnemunde), Germany

*  Copenhagen, Denmark

This 10-day adventure sets sail on August 24, 2013.  Our accommodations will be aboard Oceania's sophisticated and elegant Marina , the same ship we enjoyed on our 2011 cruise through the Mediterranean.

The Marina was launched in 2011 and includes the Bon Appetit Culinary Center, the only hands-on cooking school at sea.  Other epicurean gems include La Reserve, a Wine Spectator 24-seat restaurant pairing fine wines and food, Jacques, the eponymous restaurant of the ship's Culinary Director, Jacque Pepin, Polo Grill steakhouse, Red Ginger Asian-inspired cuisine and Toscana, a classic Italian restaurant (and also a favorite among guests on the last cruise!).

My trip last November aboard the Marina was my first cruise, and I can say with the utmost sincerity that the Marina is a beautiful, comfortably luxurious ship with 5-star service.  It is big enough to offer an extensive array of activities (Canyon Ranch Spa, running track, fitness center, live entertainment, etc.) yet small enough to be welcoming.  You'll meet people on an excursion and run into them at the coffee house or cocktail lounge later.  You won't feel rushed at meals and you certainly won't be waiting in endless lines.  What you will feel is relaxed, pampered and delighted.

Traveling with Chef Susan and photographer husband Dave has its perks!  We are offering a Gourmet Travel Club package exclusively for our group that includes:

*  Booklet describing the culinary delights and culture of each country

*  Walking tour of the food hall in Stockholm with Chef Susan

*  Walking tour of The Market Square in Helsinki with Chef Susan

*  2 full-day tours with a private guide in St. Petersburg:  Day one includes a before-hours tour of the Hermitage, lunch at the museum, vodka tasting, tour of food markets and the historic Yeliseevsky food store; Day two includes a VIP tour of the Catherine Palace, lunch at the Russian House restaurant, and a tour of St. Isaac's Cathedral

*  Private hands-on cooking class in the Bon Appetit Culinary Center taught by Chef Susan

*  Embroidered personalized apron

*  Get-to-know-you hosted cocktail party with hors d'oeuvres

*  End of cruise private reception to taste various foods from our ports of call

*  Non-hosted group dinners in La Reserve and The Grand Dining Room

*  Custom hardback photo book, created by photographer David Odell, commemorating the trip

The addition of the Gourmet Travel Club package makes a great cruise spectacular!  It's not only a good way to meet people, it's a way to see the sights with a small group rather than a busload of other tourists.  It's a more personal, rewarding and memorable experience.  The Gourmet Travel Club Package is $795 per person and includes all of the excursions, activities and goodies mentioned above.

Prices for the cruise portion of the trip start at $3804 per person, double occupancy.  This price includes airfare from gateway cities and all food on board the Marina.

Details on pricing for all classes of staterooms and specifics on the Gourmet Travel Club Package, including the private St. Petersburg tours, are available from our travel coordinator, Cindy Cromwell. Her contact information is as follows:

                                            Cindy Cromwell - cindy@countrytravel.com - 1-800-869-0593

Cindy can also help with your specific travel arrangements, pre- and post-cruise adventures and more.  You'll love working with her!

Please also feel free to send an email to me, susanodell@foodell.com, and let me know that you're interested.  I'd be happy to chat with you about the prior cruise and give you some great culinary details about this one. 

Come and cruise the Baltic with us!

Happy 4th of July! Let's Eat!

Barbecue grills aren't the only things that are hot right now! With temperatures soaring into the triple digits in many parts of the country it's time to sit back and enjoy the hot summer the best way we can - with good food, good friends and cool beverages.

Independence Day is a great excuse to do just that. Invite some friends over or invite yourself to someone else's house - as long as you make a few of our suggested Independence Day menu items, you'll be welcome anywhere.

Hamburgers and hot dogs are the most commonly served food on the 4th of July, so we couldn't help but include our favorite Bison Burger. (If you plan to serve hot dogs, read the foodell article about the history of dogs and find a healthy choice for your dog lovers!)

Also on the menu are some new uber-American favorites such as Oven Fried Pickles and Melon Ice Cream.  It's going to be a great day!

Here are some delicious recipes for your Independence Day Menu:

Sangria

Bison Burgers with Caramelized Onions and Blue Cheese

Pesto Potato Salad

Deviled Eggs

Corn on the Cob with Lime Chive Butter

Oven Fried Pickles

Fruit Salad with Poppy Seed Dressing

Oatmeal Chocolate Chip Cookies

Melon Ice Cream 

Happy Independence Day to you and your loved ones.  Bon appetit!

- Chef Susan