Cream of Wheat Goes Gourmet

BY BECKA WOOLF

Foods that remind you of your childhood. Ready, set, go!

Some that come to mind for me are Corn Flakes, grilled cheese and pancakes. Easy, affordable, accessible, staple foods. Many people across the country would say that Cream of Wheat is one of those items that they remember eating as a child. However, did you ever think that Cream of Wheat could be a main component of an upscale dish, such as Crispy Catfish Fritters with Red Hot Cilantro Aioli or “French Style” Cream of Wheat with Mushrooms and Leeks?

Cream of Wheat Upside-Down Apple Cake

Family favorite Cream of Wheat has partnered with an all-star line-up of chefs to launch Cream of Wheat Goes Gourmet, a charitable initiative leveraging the product’s rich history and exciting versatility. Earlier this year, the brand invited top chefs around the country to develop upscale recipes featuring Cream of Wheat as a key ingredient. Eight notable chefs tapped into their favorite memories of Cream of Wheat and merged it with their distinctive styles to create unique recipes.

Participating chefs and their recipes include:

  • Antonia Lofaso of Bravo’s “Top Chef” fame, created Crispy Catfish Fritters with Red Hot Cilantro Aioli
  • Arturo McLeod of Benjamin Steak House in New York, created Cinnamon Swirl Nut Cake
  • Claudine Pepin, noted chef and author of “Jacques Pepin’s Kitchen: Encore with Claudine,” created “French-Style” Cream of Wheat with Mushrooms and Leeks
  • Donatella Arpaia of Donatella, DBar and Iron Chef America, created Upside Down Apple Cake
  • Jet Tila of Wazuzu in Las Vegas created Crispy Thai Salmon with Green Apple Slaw
  • Josh Wahler of Fox’s “Hell’s Kitchen” and Symcha’s in South Beach, created Pan Seared Chardonnay & Thyme Marinated Florida Black Grouper with White Truffle Scented Cream of Wheat and Citrus Grilled Asparagus
  • Michael Ferraro of Delicatessen and macbar in New York, created Cream of Wheat Crusted Tuna with Charred Corn Cream of Wheat Sauce and Marinated Tomatoes
  • Sara Moulton, noted chef and star of “Sara’s Weeknight Meals,” created Warm Creamy Mocha Pudding

Each recipe and accompanying photo can be easily downloaded from the Cream of Wheat Facebook page.  In addition to making a monetary donation in each chef’s name, the brand will donate one box of Cream of Wheat to a national  hunger relief charity, up to 5,000 boxes, for every recipe downloaded on Facebook. Please do your part by liking the Cream of Wheat Facebook page and downloading recipes.

I got to chat with celebrity chef Donatella Arpaia about some of her childhood Cream of Wheat memories:

Donatella Arpaia

Do you have memories of eating Cream of Wheat as a child? What other foods remind you of your childhood?

We used to call Cream of Wheat “farina” when I was growing up.  I remember the original box had a little blond boy on the box cover.  On especially cold weekend mornings, my mom would make the special treat for us – we were used to cold cereal during the week so this was always a special treat!  My mother would also make my siblings and I Cream of Wheat as a nighttime snack and swirl maple syrup throughout the creamy mixture.  I have fond memories of sharing a bowl right before bedtime.

Your recipe for Upside Down Apple Cake looks delicious! Do you have any other favorite C of W recipes?

I really enjoy adding Cream of Wheat to my muffin recipes.  They change up the texture making it similar to cornbread and add a slightly sweet and hearty flavor to any muffin recipe.  Truly delicious!

 As a food blogger, I am always looking for affordable ways to create memorable dishes that look more expensive than they really are! Cream of Wheat seems like a great way to do that. Any other tips?

I am a firm believer that presentation is the way to make humble, affordable dishes look more expensive.  Next time serve up your Cream of Wheat in a stemless martini glass and top it with edible gold dust for a special finishing touch!

Who knows – maybe Cream of Wheat will be the next secret ingredient in Iron Chef AmericaAlton, are you reading?

Quick Meals without Compromise: Cooking with Buitoni

BY MICHELLE WAHLERS

Cooking with Buitoni Fettucine & Pesto

I am fortunate to live with someone who loves cooking and welcomes a challenge. However, there are days that you just wish dinner would appear with little effort, but you don’t want to sacrifice flavor. The other night I picked up a package of Buitoni fettuccine and their new all natural Pesto sauce and whipped up a quick and completely delicious meal. The pasta is cooked for about 4 minutes in a pot of boiling water; I put a little over a tablespoon of olive oil in the water to prevent sticking. The pesto sauce is served at room temperature, so there is literally no preparation necessary! I paired the pasta dish with an arugula salad with homemade balsamic vinaigrette. The pesto was delicious, light and almost unassuming. If you have ever made homemade pesto it is very easy to be heavy handed with the garlic (is that just me?), but this was balanced delightfully. Feel free to add freshly grated Parmesan to the dish, but don’t forget that it is already in the pesto.

After a day at work, the kitchen might seem a bit too daunting, but even someone with a spoiled palate for fresh food can find a satisfying meal with Buitoni products.

A champagne cocktail to get the New Year’s Eve party started…

Recipe courtesy of Marc Forgione – 134 Reade Street; marcforgione.com @MarcForgione

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

Ring in the New Year with this special champagne cocktail from Iron Chef Marc Forgione. Try it at home or stop by the restaurant to pair this farm-to-table cocktail with one of Chef Forgione’s signature entrees. Complete this luscious cocktail in a tall champagne flute rimmed with honey and crushed hazelnuts for an extra special touch!

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

For fig syrup:

4 quarts halved Black Mission Figs

4 quarts water

1/2 cup sugar

Cook all ingredients on high temperature for 45 minutes until reduced by half. Strain and cool.

For cocktail:

1 1/2 oz Fig Syrup

3 1/2 oz Cava

Rinse of walnut liqueur

Honey

Crushed Hazelnuts

Rinse champagne flute with walnut liqueur. Dip half of the flute rim in honey and crushed hazelnuts. Add fig syrup and then fill with Cava.

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A champagne cocktail to get the New Year's Eve party started…

Recipe courtesy of Marc Forgione – 134 Reade Street; marcforgione.com @MarcForgione

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

Ring in the New Year with this special champagne cocktail from Iron Chef Marc Forgione. Try it at home or stop by the restaurant to pair this farm-to-table cocktail with one of Chef Forgione’s signature entrees. Complete this luscious cocktail in a tall champagne flute rimmed with honey and crushed hazelnuts for an extra special touch!

Black Mission Fig Mimosa, Walnut Liqueur, Crushed Hazelnuts

For fig syrup:

4 quarts halved Black Mission Figs

4 quarts water

1/2 cup sugar

Cook all ingredients on high temperature for 45 minutes until reduced by half. Strain and cool.

For cocktail:

1 1/2 oz Fig Syrup

3 1/2 oz Cava

Rinse of walnut liqueur

Honey

Crushed Hazelnuts

Rinse champagne flute with walnut liqueur. Dip half of the flute rim in honey and crushed hazelnuts. Add fig syrup and then fill with Cava.

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Warm those season’s spirits with German mulled wine

Spearhead the  spirit of the season and warm your insides while you’re at it with this simple recipe for German mulled wine (gluhwein), courtesy of cometogermany.com

Photo courtesy of cometogermany.com

Photo courtesy of cometogermany.com

It can also be enjoyed on the go and as a rewarding  reprieve  from the retail madness at the
Union Square Holiday Market at the German Delight Booth.

Ingredients:

1 litre dry red wine
1 unwaxed lemon
2 cinnamon sticks
3 cloves
3 tbsp sugar Cardamom to taste

To prepare:  Heat the red wine. Slice the lemon and add to the hot red wine together with the cinnamon, cloves, cardamom and sugar. Heat for approx. 5 mins. then remove from the heat. Cover and allow to infuse for 1 hour. Reheat and pass through a sieve before serving.

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Warm those season's spirits with German mulled wine

Spearhead the  spirit of the season and warm your insides while you’re at it with this simple recipe for German mulled wine (gluhwein), courtesy of cometogermany.com

Photo courtesy of cometogermany.com

Photo courtesy of cometogermany.com

It can also be enjoyed on the go and as a rewarding  reprieve  from the retail madness at the
Union Square Holiday Market at the German Delight Booth.

Ingredients:

1 litre dry red wine
1 unwaxed lemon
2 cinnamon sticks
3 cloves
3 tbsp sugar Cardamom to taste

To prepare:  Heat the red wine. Slice the lemon and add to the hot red wine together with the cinnamon, cloves, cardamom and sugar. Heat for approx. 5 mins. then remove from the heat. Cover and allow to infuse for 1 hour. Reheat and pass through a sieve before serving.

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Beyond Turkey Soup: Day After Thanksgiving Recipes

Don’t settle for warmed over day-after turkey. Rather, turn to these creative recipes instead to make your post Thanksgiving a deliciously inspired feast as well, courtesy of Thrillist.com.

In the meantime, happy Thanksgiving and jolly gobbling from The Gotham Palate.

Click on the image below for the recipes.

Image courtesy of thrillist.com

Image courtesy of thrillist.com

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Cocktail recipes–perfect for any adult Halloween Party!

Jump into the Halloween Spirit with these scrumptious cocktail treats !

The Jacked O' Lantern Spiked Milkshake

The Jacked O' Lantern Spiked Milkshake

Mel’s Burger Bar – 2850 Broadway; melsburgerbar.com

Celebrate National Pumpkin Day on October 26th with Mel’s Burger Bar Milkshake of the Month! Pumpkins are commonly cultivated during the autumn months and about 1.5 billion pounds are grown each year in the US to satisfy all of our pumpking cravings!

The Jacked O’ Lantern Spiked Milkshake

Pumpkin Ice Cream & Spiced Rum
*Ice Cream is home-made from Max & Mina’s in Flushing, New York

Brother Jimmy’s – www.brotherjimmys.com

Put some south in yo’ Halloween Pary with this gruesome cocktail. It will scare your guests into asking for one after another!

Bloody Beer (see attached for image)

Bloody Beer

Bloody Beer

2oz of Tomato JuiceWorcestershire Sauce
TabascoBudweiser2 Lemons2 Limes
Old Bay

Take a pint glass rimmed with Old Bay and fill with ice.

Add 2oz of Tomato Juice, 3 dashes of Worcestershire Sauce, 4 dashes of Tabasco.

Fill glass with Budweiser.

Top off with Tomato Juice.

Squeeze in 2 lemons and 2 limes.

40/40 Club – 6 West 25th Street; the4040club.com

Satisfy any guests Halloween-candy sweet tooth with this dessert cocktail from Jay-Z’s sports club.

Oatmeal Cookie Recipe
1/2 oz Grand Marnier® orange liqueur
1/2 oz butterscotch schnapps
1/2 oz Bailey’s® Irish cream

Pour ingredients into a stainless steel shaker over ice, and shake until completely cold.

Strain into an old-fashioned glass, and serve.

Happy Halloween!

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The something for everyone Memorial Day dessert

With so much emphasis on what goes on the grill, what to serve for dessert for Memorial Day Barbecue can be a challenge to anyone who wants to venture beyond the ready-made stuff?

A slice of this quick-and-easy-to-make peanut butter cup and pretzel terrine, courtesy of Real Simple Magazine will be a cooling crowd-pleaser.  Sweet and savory, it’s sure to satisfy the range of palates and to be a hit with the kids.

Peanut Butter Cup and Pretzel Terrine - Courtesy of Real Simple

Peanut Butter Cup and Pretzel Terrine - Courtesy of Real Simple

Click on the image above for the amazingly easy-to-follow directions on how to prepare this delicious treat. Oh, and Happy Memorial Day weekend to all!


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V is for Velvet: Red Velvet Cupcakes Recipe

“V is for Velvet: Red Velvet Cupcakes Recipe”

BY SARAH IP

Red Velvet Cupcake.  Photo by Sarah Ip.

Red Velvet Cupcake. Photo by Sarah Ip.

Just in time for Valentine’s Day – some rich red velvet cupcakes to spark a smile on your sweetie’s face.  I took a cue from Paula Deen.

Red Velvet Cupcakes with Cream Cheese Frosting

Recipe Courtesy Paula Deen, 2007

Cook Time: 20 min

Prep: 20 min

Total: 40 min

Level: Easy

Yield: 24 frosted cupcakes

Ingredients:

* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners’ sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish [Optional]

Directions: [Read more...]