Favorite Food Blog - Megan's Munchies

I've got a confession to make, I'm not your regular kind of guy. I maintain a lot of different blogs (just check my profile), so my interest are varied. I love beautiful things of all types but I would rather surf food blogs than look at blogs featuring pretty girls. Food blogs are like a kind of porn for me, maybe it is my age, but at 47, I'm not that old. So I really don't understand myself.

What does that say about me?

That I'm crazy! Well at least I'm crazy over a well written food blog, one that has great photos of delicious looking food. And I want to start a regular feature here at FitzMocha, where I pick one of my favorite food blogs and write a quick description of it.



First up is Megan's Munchies, this blog is simply delightful. It is regularly updated, and has a beautiful layout. There are many links on her blog list, which is another thing that I enjoy about good blogs, they are gateways to other good food blogs. And probably the number one reason that you would read a food blog is for the recipes and beautiful photos of food, well she has that area covered as well.

All in all, I give Magan's Munchies very high marks as a food blog and I read her often and hope you will too.

Friday Food Funnies - Juston Wilson

Justin Wilson's
Homegrown
Louisiana Cookin'

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Another cooking show that I grew up watching was Justin Wilson's cooking show. He is also a comedian and I plan on posting some videos from his show and also some of his comedy.

New Orleans Cajun, Justin Wilson - Gumbo

Romantic Food

It is the time of year where you may be thinking of serving some romantic dishes. I'll be the first to admit, that I love food to the point of being a romantic.

Doing a quick search for sites that offer ideas for romantic food.

The Romantic.com Recipes

Better Homes and Gardens 17 Romantic Food & Wine Parings

BeautyDen.com's How to Be Romantic With Food

FindLove KeepLove.com's Romantic Picnic Food Ideas

This search also brought up this book Romantic Dinners for Two: Create a Romantic Experience,Easy step by step instructions on how to Wine,Dine and Seduce your lover.

Romantic Dinners for Two

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According to the Midwest Book Review

As the title implies, "Romantic Dinners For Two" is a compilation of recipes and menus for the creation of three complete dinners for two special people. But not just for courting couples wanting the perfect date! These are dinners that would ably serve to make a special dining occasion for anniversary celebrations, birthdays, Valentine Day, Christmas, special announcements and events (like getting engaged or having a baby), or a simple romantic evening at home. "Romantic Dinners For Two" is more than just another theme cookbook as it also includes an instructional DVD with step-by-step cooking instructions that can turn even the most novice of kitchen cooks into accomplished chefs. There are tear out Invitations; tear out Seven Day Planners and Grocery Lists; advice for creating romantic scenarios and settings; suggestions for Mood Enhancers; questions that will serve to initiate conversation, final preparation and serving schedules for perfect presentation from beginning to end. Superbly illustrated with full color photos of finished dishes, "Romantic Dinners For Two" is a unique and enthusiastically recommended addition to any personal cookbook collection.

Julia Child - The French Chef DVD

Mocha's last post inspired me to post some video of Julia Child. I grew up watching her show. I love her voice, and mannerisms, and I think she was a wonderful teacher and Chef.

Julia Child making omelette


You can get her early shows on DVD.

Julia Child - The French Chef

please click image for info @Amazon.com

According to Lynn Gibson:

Three servings of practical cooking advice per one serving of nostalgia is the recipe for this 18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. Child (1912-2004), a cooking legend and cultural icon with her 6’2" commanding-yet-self-deprecating presence, leads viewers through some of her favorite and classic recipes with requisite humor and congeniality. The three-disc compilation is divided into Starters and Side Dishes; Main Courses; and Desserts and Other Classics, and includes several printable recipes from each category. In vintage black and white, the collection begins with "The Potato Show" and Child’s sage counsel, "When you flip anything you must have the courage of your convictions," before she flips half of her sautéed potatoes onto the stovetop. Peppered throughout the collection are such reminders of why Child was so endearing: she let the camera roll through all her culinary disasters. In another show, "To Roast a Chicken," Child lines up five headless poultry as if arranging for a family photo, while earnestly discussing the differences between a fryer and a roaster, the "full glory of its chickendom." Even non-gourmands will find themselves captivated by such vintage entertainment, while passionate epicureans will relish step-by-step demonstrations of wonders such as boeuf bourguignon (from her debut show), salad Nicoise, bouillabaisse a la Marseillaise, and mousse au chocolat.

Each DVD contains a couple of printable recipes, and there's also a Julia Biography.

The 18 episodes on the three-disc DVD are:

Starters and Sidedishes
1. The potato show
2. Your own french onion soup
3. Bouilabaisse à la Marseillaise
4. The spinach twins
5. Salad Niçoise
6. French fries

Main Courses
1. Bœuf Bourguignon
2. To roast a chicken
3. The lobster show
4. To stuff a sausage
5. Tripes à la mode
6. The whole fish story

Baking, Desserts, and other Classics
1. Queen of sheba cake
2. Cheese and wine party
3. Apple dessert
4. Mouse au chocolat
5. The good loaf
6. The omelette show

French Onion Soup

I love my Soups during Our Winter Seasons and make this often.


Soupe a l’Oignon [Onion Soup]Mastering the Art of French Cooking
1 1/2 pounds or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)3 tablespoons butter1 tablespoon oilA heavy-bottomed 4-quart covered saucepan1 teaspoon salt1/4 teaspoon sugar (helps the onions to brown)3 tablespoons flour2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon1/2 cup dry white wine or dry white vermouthSalt and pepper to taste3 tablespoons cognacRounds of hard-toasted French bread (see following recipe)1 to 2 cups grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
Sprinkle the flour and stir for three minutes.
Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes of more, skimming occasionally. Correct seasoning.
(*) Set aside uncovered until ready to serve. Then reheat to the simmer.
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the round of bread and pass the cheese separately. [Or, use following instructions for a baked cheese top.]
Soupe a’ L’Oignon Gratinee [Onion Soup Gratineed with Cheese]Mastering the Art of French Cooking
The preceeding onion soupA fireproof tureen or casserole or individual onion soup pots2 ounces Swiss cheese cut into very thin slivers1 tablespoon grated raw onion12 to 16 rounds of hard toasted French bread1/2 cups grated Swiss, or Swiss and Parmesan cheese
Preheat oven to 325 degrees.
Bring the soup to the boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.

Time again for some Comfort Food


I have been having a craving for sweets lately - need to watch that :) and I have also been eating porridge every morning this winter - good for you :) So I though how about combining the two and have some Apple Crisp. (Image was taken from gypsysoul73.blogspot.com) There are many recipes and variations for crisps on the internet.
here is one recipe:



3 pounds tart apples
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans
Preparation:Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.
Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Music About Food from Ron

OK, here goes a little shameless promotion of another one of my blogs. My online friend, RocketM aka Ron, who contributes to our music blog KK & R Music Blog, recently wrote a post about music and food. Two of my favorite subjects.

You can read Ron's post here >>> Music about Food. My favorite of all the videos that he links to is Billy Joel's Scenes From an Italian Restaurant.

Billy Joel - Scenes From an Italian Restaurant