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Hello All!

I know I have been severely slacking in my updates, and my apologies; who knew how time consuming trying to open a resturant and writing a cookbook would be, lol! Good news – my cookbook is almost complete!! So all this time away has truly paid off. I have also been traveling quite extensively, getting the word out to as many people that will listen about all the crazy things that are about to happen in my life. Anyway, you can now be updated here, *LAUGH* and more frequently on Twitter – “andreaharden”

I’ll be back tomorrow, that is all for now, and I hope everyone is having a great day!

Cheers!

A-

Happy New Year!

I know, I’m late, but I do hope everyone is having a wonderful New Year so far.  I come today to extend a warm and friendly hello on this new day, a day when the reign of terror ends, a day when everyone can finally exhale, a day when a man gets sworn in to make change happen.  I have a great feeling about ’09, and the next few years to come.  I believe in change, and plan on making many more in my life.

I hope everyone is enjoying this day as much as I am.

Now, on to business.  Last Tuesday I placed a bid for restaurant space in Newport, CA.  I’ll find out what the outcome will be, but I’m excited none-the-less.  The cookbook is coming along, and I should have some exciting news to report on that front by next week.  All in all, it has also been a very productive ’09 for me so far.  Some have been along with me during this strange and crazy trip I’m on; others have fallen by the wayside, as I knew would happen.  I’m just thankful for all the continued support from those who genuinally have my best interest at heart. 

’09 means resolutions as well.  Hopefully now that I have more time on my hands, I’ll be more up to date with my updates, lol…

Time for me to go shopping.  Need to prep for yet another dinner.

Take care,

A-

 

PS – Pics coming soon!

In case you missed it, Sandwich Showdown on the Oprah Winfrey show to re-air!!

Got a call on Friday from Jim, the producer I worked with on the Oprah Winfrey show earlier this year, and he informed me that by popular demand, they will be re-airing the Sandwich Showdown espisode again, so in case you missed it, here’s the chance to watch me in action, lol…

Tuesday, December 30th – check your local listings for the time!!

Have a wonderful day!

Individual Molten Chocolate Cakes

Serves 4

Time to prepare, start to finish – 30 minutes

Now if you’re like me,  and LOVE CHOCOLATE, then this is one recipe you’ll go nuts over!!  This molten cake is sure to be a hit with the upcoming holidays approaching.  Recipe can be doubled or even tripled, easily.  Super simple, yet very impressive, this is one that you’ll want to make again and again. 

Ingrediants:

• 1 stick unsalted butter
• Unsweetened cocoa powder for dusting
• 4 oz 70%-cacao bittersweet chocolate, chopped
• 2 whole large eggs plus 2 large egg yolks
• ¼ cup sugar
• 1 tsp all-purpose flour

• Preheat oven to 450ºF with rack in middle. Butter ramekins and dust with cocoa powder.

• Slowly melt butter (1 stick) in a small heavy saucepan. Remove from heat and stir in chocolate until melted and smooth.

• Beat eggs, yolks, sugar, and a pinch of salt with an electric mixer at high speed until pale and tripled in volume. Fold in warm chocolate mixture and flour gently but thoroughly. Pour batter into ramekins and arrange ramekins in a 4-sided sheet pan.

• Bake cakes until puffed and just starting to crack on the surface (cakes will still be wobbly), 8 to 10 minutes.

• Immediately invert a plate on top of each ramekin and reinvert. Let stand 1 minute, then gently remove ramekins

Equipment: 4 (6-oz) ramekins (2 1/4 inches tall) or 4 (8-oz) ramekins.  Can be served with ice cream!

Enjoy!!

In case you were wondering…

This is where I’ll be for part of the weekend, welll here and LA…hopefully next year, if I’m not swimming with a million things to do, I can be more than just a guest.  But until then, I really don’t have a problem eating great food, and drinking fantastic wine,

Have a wonderful week!!

A-

In this issue… Grand Tasting Download 5TH ANNUAL SAN DIEGO BAY WINE & FOOD FESTIVAL   Click Here for HomepageSAVE THE DATE FOR NOVEMBER 12 – 16, 2008! FOR GENERAL FESTIVAL QUESTIONS CALL 619-342-7337 Produced By Contact World of Wine Events Festival Auction Proceeds Benefit Scholarship Programs Granted by AIWF	FESTIVAL’S GRAND TASTING  SAILS INTO SAN DIEGO’S EMBARCADERO NOVEMBER 15  CLICK HERE TO DOWNLOAD FESTIVAL BROCHURE   DON’T MISS THE FESTIVAL FINALE The Grand Finale of the sizzling five-day festival is the star-studded Grand Tasting Event held November 15 on the Embarcadero Park North behind Seaport Village.  Take in the beautiful San Diego Bay and enjoy the ocean breeze as you partake in the largest, most talked about wine and food festival in Southern California.  As we like to say, its glass clinking, celebrity watching, swishing, swirling, mouth watering kind of fun!  This year you will enjoy: 160 Wine & Spirit Purveyors With over 700 different wines being poured at this year’s Grand Tasting we challenge you to pick out just one favorite!  Taste from a wide range of domestic and international wineries, discover new labels to add to your home collection, and visit old favorites. 60 of San Diego’s Top Chefs Your inner foodie will be in heaven as you taste cuisine from over 60 of the city’s most talented chefs as they pull out all the stops to wow you for their chance to win over $50,000 in cash and prizes!  Gourmet Foods, Art & More! As if 60 chefs weren’t enough we’ve also brought together just over 30 gourmet food companies for you to nosh your way through.  Chef of the Fest:  The “Chef of the Fest” competition is an action-packed culinary showdown involving all chefs during the Grand Tasting event on November 15. Chefs compete in one of five categories and are judged by a panel of local and national celebrity chefs, authors and members of the food and wine media. Through a tiered judging process, one chef is selected as the best representation of innovative, fresh, flavorful cuisine and crowned “Chef of the Fest” walking away with up to $50,000 in cash & prizes and some serious bragging rights. Cookbook Author Signing:   Celebrity chefs will be on hand in the Border’s Bookstore book tent to autograph copies of their best selling cookbooks. Live Entertainment:   Live musical performances will take place on both ends of the Festival. Charity:   Proceeds from auctions at the San Diego Bay Wine & Food Festival benefit the American Institute of Wine & Food (AIWF) culinary arts scholarship programs. NOVEMBER 15, 2008 Embarcadero Park North behind Seaport Village 11:00 a.m. – 4:00 p.m. for VIPs ($150 in advance) 12:00 p.m. – 4:00 p.m. General Admission ($100 in advance) CLICK HERE TO BUY TICKETS TO THE GRAND EVENT!   THE GRAND TASTING WI TH MORE THAN 700 WINES AND 60 OF SAN DIEGO’S HOTTEST CHEFS!   AND MORE….Download the compete festival brochure featuring all classes and events.  Click Here to download.
Follow up Links San Diego Bay Wine & Food Festival American Institute of Wine & Food	Contact Us: For inquiries about World of Wine Events, or for information on how to exhibit at the San Diego Bay Wine & Food Festival please call 619-342-7337.

1/2 way mark, YAY!!

Hello Friends,

I am happy to announce that I have reached the half way mark with the cook-book, and let me tell you something – it’s a lot harder than it would appear!!  A lot, and I mean A LOT goes into the creation of a book in general, but when penning a cook-book there’s all sorts of things you have to keep in consideration because the end result is that you want people to LOVE your recipes, and you want them to also be recipes that are easy to follow and to make.

Having said that, my apologies for such a long gap in between updating my blog.  I’ll try to do better,

As a reward for having such gracious readers, I’ll be putting up a recipe a week for you to try at home, and of course, I’d love whatever feed-back you’d like to provide.  I’m not that huge where I don’t value your opinions…yet, lol!!!  I’m kidding, and I promise that no matter how famous I’m about to become, I’ll always stay grounded and level-headed.

And now I must go.  Have to finish my letter to the soon-to-be-president, asking him what he’d like to eat for his inaugural meal, :) …hey, crazier things have happened, right, I mean who ever thought I’d cook for Oprah, right?!?!?!

Take care of yourselves till next week my friends, *hugs*

 

A-

3 year Anniversary of Hurricane Katrina…

As many of you know, I had to postpone my trip to New Orleans because of another impending storm.  I am now scheduled to be there the weekend of September 26th.  I’ll be posting a diary of my trip upon my return.   In the meantime, there is still so much that needs to be done, and every little bit helps, so if you can donate your time, money, etc., you know it will be used and appreciated.

Thank you,

A-

www.katrina.com August 28, 2008 Dear Friends …   It is so hard to believe that tomorrow will mark the 3 year Anniversary of Hurricane Katrina.  No one knew how this storm would affect thousands of victims in the furious path nor did anyone have any idea how many millions of people around the world would be affected and so giving to those in need.   We are still using this site to mentor and encourage those who lost everything and are starting all over.  My site is now 10 years old – but 3 years ago – became reborn as a ray of hope for our Gulf Coast Neighbours.   If you wonder how Hurricane Katrina can teach you to “Love thy Neighbour” – then you have to read our book.   The website is in full swing again this year with our Hurricane Katrina Angel Tree.   The needy forms are coming in and we will once again ask our neighbours from around America and the world to adopt a family – encourage them – help them get back on their feet and take a little time and energy to send them a Care Package and let them know you care!   If you need help – PLEASE fill out our VICTIM form. If you want to adopt a family – PLEASE fill out our ADOPTER form.   May God Bless each one of you and please visit our website … www.katrina.com.   With much love – Katrina Blankenship Mission Work    Where you a part of a church or team of relief workers that have gone to the Gulf Coast to aid those in need?  If so, please write us and tell us your story – we would love to share it with the world.   Please send pictures also if you’d like.   Visit www.katrina.com to submit your story. Hurricane Katrina … love thy neighbour   I have had the privilege of getting to know thousands of you through my website www.katrina.com – whether you were a victim, or an adopter, or just wanted to pray for those in need – your lives have touched my husband and I and our family in ways you can’t imagine.   Over the past 3 years, we ourselves have been through each step with you and many have asked for me to please write how a plain ol’ country girl named “Katrina” from Virginia could be a part of such a huge disaster and relief effort.   Read how one family, struggling to find God’s Will in their life, takes root in their simple, old-fashioned Amish way of life to raise their family of 6 babies while rallying to the needs of total strangers devastated by Hurricane Katrina.  From rescuing victims from roofs and out of rising water to reuniting lost family members, from hearing the cries of those who had nothing to matching them up with those willing to give of their time, their love, and their care – this book will show you just how God used our love for mankind … to show you how to love thy neighbour.   “Hurricane Katrina … love thy neighbour”. The sale of this book will go toward the continued maintenance of this website and we would value your support to keep us helping those who are still struggling to survive.  We have never received anything for this site and have paid for it and all the expenses for 3 years ourselves.  It is a lot of work to keep everything going and we send Bibles and letters to each family asking for help. Thank you for helping us.    “Hurricane Katrina … love thy neighbor” by Katrina F. Blankenship $20.00 USD plus tax & $5.00 S/H (allow 2 weeks for delivery)   with paypal or with your credit card.       or send your request to: Curtis & Katrina Blankenship 1612 Jeter Road Powhatan, VA  23139 Please include check or money order for $20 plus $5 Shipping.  Personal checks need to clear the bank before books are mailed.   Katrina Blankenship www.katrina.com

Recipes from the Oprah Winfrey Show!

Here are the two recipes that Curtis and I made on the show, enjoy!!

Earth Sandwich

    

Serves 8

Ingredients:

·     1/2 onion , coarsely chopped (about 1 cup)

·     4 cloves garlic

·     1 tsp. ground coriander

·     1 tsp. ground cumin

·     1 tsp. paprika

·     1 tsp. salt

·     1/4 tsp. cayenne pepper

·     1 cup drained canned chickpeas

·     1 cup drained canned pinto beans

·     1/2 cup fresh cilantro leaves

·     1/2 cup fresh Italian parsley leaves

·     6 Tbsp. all-purpose flour

·     1 tsp. baking powder

·     Canola oil for deep-frying

·     1 bulb fennel , very thinly sliced

·     1 cup green cabbage , very thinly sliced

·     1 cup red cabbage , very thinly sliced

·     8 4-inch-diameter pita breads , warmed in oven

·     Tzatziki Sauce

·     Cilantro Pesto

 Combine the onion, garlic, coriander, cumin, paprika, salt and cayenne in a food processor. Pulse until the onions are finely chopped. Add the chickpeas, beans, cilantro and parsley and pulse just until the mixture is blended but chunky pieces of the beans still remain (do not overblend this mixture). Transfer the mixture to a bowl and stir in the flour and baking powder. Cover and refrigerate for 1 hour. 

 

Heat 3 inches of oil to 375° in a deep fryer. Form the chickpea mixture into balls about the size of small walnuts (using about 1 1/2 tablespoons of mixture for each). Working in batches, fry the balls for 2 minutes or until golden brown. Drain on paper towels.

Toss the fennel, green cabbage and red cabbage in a medium bowl. Trim the top 1/2 inch from each pita bread to expose and open the pockets. Stuff each pita pocket with the fennel mixture. Top with the falafel balls and drizzle with Tzatziki and Cilantro Pesto (recipes for the Tzatziki and Cilantro Pesto to follow).

 

 

Surf Sandwich

Serves 8

Ingredients:

For Tartar Sauce:

·     1 cup mayonnaise

·     1/4 cup diced, peeled, cored Granny Smith apple

·     1/4 cup finely chopped dill pickle

·     1/4 cup finely chopped onion

·     2 Tbsp. chopped fresh parsley

·     2 Tbsp. drained capers

·     2 Tbsp. fresh lemon juice

·     2 tsp. chopped fresh tarragon

·     Salt

·     Freshly ground pepper , to taste

For Sandwich:

·     1/4 cup mayonnaise

·     1/4 cup minced green onions

·     2 large eggs

·     2 Tbsp. fresh lemon juice

·     1 Tbsp. finely grated lemon peel

·     4 tsp. finely chopped fresh Italian parsley

·     2 tsp. finely chopped fresh tarragon

·     1/4 tsp. freshly ground black pepper

·     1 pound Alaskan king crabmeat

·     2 cups panko breadcrumbs , divided

·     4 Tbsp. unsalted butter

·     2 Tbsp. canola oil

·     8 3-inch-diameter hamburger buns , split in half

·     2 cups mixed baby green lettuce

 

To make tartar sauce: Whisk all the ingredients in a medium bowl to blend. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 2 days.

To make the sandwiches: Line a baking sheet with waxed paper. Whisk the first 8 ingredients in a large bowl. Mix in the crabmeat and 1 cup of panko, breaking up the crabmeat slightly. Let stand 15 minutes. Place the remaining panko on a small rimmed baking sheet. Form the crab mixture into 8 3-inch-diameter patties. Press both sides of the patties into the panko. Transfer the patties to the waxed-paper-lined baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.

 

Melt 1 tablespoon of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Meanwhile, melt 2 tablespoons of butter on a flat griddle pan over medium heat. Set the buns on the griddle, cut side down, and cook until heated through and toasted on the bottom.

 

Set the crab cakes on the bottoms of the toasted buns. Top with the tartar sauce, then mixed greens and the bun tops.

 

ENJOY!!

 

(c) 2008 Harpo Productions, Inc. / All Rights Reserved. /

Another day in Paradise!

Hope everyone has been enjoying their summer, I know I sure have!  Still cranking out the cookbook, which is proving to be quite the challenge.  It’s a lot harder than it would appear, and that’s because when I cook, I don’t measure.  A thing.  I cook, taste, cook, taste, and make adjustments accordingly.  So now, having to measure everything out is proving to be…well, this whole thing has been a learning exercise for me!  But I’m still smiling, and plugging along…that is when I’m not at the beach.

Well, I’m slowly getting completely organized, again.  More time for more fun things, but I have to stay focused because it’s hard when you live in a beach community and all, always something going on.

The Olympics are here, and what a wild ride it has been already.  Michael Phelps = not human…have you heard how many calories he eats a day – 12,000!!!!  I couldn’t even get my head around that one!  He’ll swim tonight.  Hopfully the DVR will be nice and record the whole thing this time.  Me and technology are slowly becoming friends, haha!!

Thanks to everyone who have been super supportive and patient.  I really appreciate all of your help!

A-

Well hello there…=)

Wow, funny how times flies!!  I cannot believe that June is more than half-way over.  I have been busy (story of my life – I shouldn’t even bother saying it anymore, LOL!), but things are progressing smoothly.  One of the most exciting things is that I’m writing a cookbook.  The hardest thing is finding/getting it published.  Well I HAVE A PUBLISHING DEAL!!  Yep, went out there, pitched my heart out, and I have a publishing house now who is willing to give me shot.  Things happen fast, I’m discovering.  More on that later on though.

I’ve shifted gears, actually.  I’ve made some really big decisions re: opening a full service restaurant vs. a smaller venture, but still close to my heart – my wine and tapas bar!  I’m thinking, to get these feet wet, and to get this whole thing off the ground as quick as I can, perhaps I should start out slightly on a smaller scale, and work my way up.  I have in no way abandoned my initial goal, but after speaking with several knowledgeable people, and checking the odds, lol, I do believe that t his is the wisest choice I have made to date, and I’m happy with where things are going.  But more on that to come as well, but for now, what I need to really clever bar names, maybe incorporating my name…or not.  Just something that is catchy, and because I live in a beach community, something that fits in greatly with my locale!

I’ll be in Santa Barbara this weekend, taking part in a Food and Wine Festival.  I’ll also be meeting up with 2 very prominent chefs who own restaurants in SB, who were willing to give me some pointers and tips as I continue on this amazing journey.  I’ll have (hopefully) lots of fun pics, and as promised, tomorrow I will be adding some pictures of some people I met while in Chicago, and the recipes from the Oprah Winfrey Show, so stay tuned!!

A-