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The Groove Mamma Goes Gourmet

Easy Ways to Put the Fun Back into Entertaining

By Nadine Hughes - WINNER GOURMAND WORLD COOKBOOK AWARDS

Food personality, cooking teacher, mom and serial home entertainer Nadine Hughes, author of the new E-Book: “The Groove Mamma Goes Gourmet: Easy Ways to Put the Fun Back into Entertaining,” has recently won the prestigious Gourmand World Cookbook Awards in the Best Entertaining Cookbook category for Canada. “With over 26 000 cookbooks being published around the world every year, it’s an honour and a joy to have been selected amongst so many entries,” says Hughes.

The Gourmand World Cookbook Awards was founded by Edward Cointreau in 1995 (originally titled The World Cookbook Awards). The awards are designed to honour those who “cook with words” and due to “The Groove Mamma Goes Gourmet’s” impressive win, Hughes has a chance to compete in the Best in the World cookbook category in Paris in February, 2010. This is particularly impressive because Hughes’ book is an E-Book and not a traditional print offering.

Part of the cookbook’s massive appeal is that Hughes understands just how time-strapped many of us are, which is why she offers a host of elegant menus, recipes and tips designed to get the party started right. Flavour-packed, accessible recipes and tips that deliver are the book’s mainstay, as is Hughes’s “no-stress” cooking approach. This is a one-stop party-planning resource - from providing general tips on planning and hosting a party, to providing menu and recipe ideas. Hughes also provides many useful tips on getting organized in advance – including insights on preparing a room, setting a table as well as a detailed schedule for starting your preparations.


"What a thrill to be recognized by Gourmand! The Groove Mamma is an extension of me so to have my words and thoughts bestowed this award is a great inspiration for me to keep on doing what I do!" says an excited Nadine.

To learn more about “The Groove Mamma” or to interview Gourmand World Cookbook Award winning author Nadine Hughes, please contact Kimberly Plumley at Publicity Mavens at 250-390-9285 or via email at kim@publicitymavens.com.

I've just completed my 12 Days of Cookies recipe booklet and it's yours FREE with every purchase of my eCookbook, "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining". $7.98 at http://www.groovemamma.com/

It's full of my favourite tried and trusted cookie recipes from my childhood to today!  Recipes like my mother's Lemon Raspberry Butter Cookies and this year's favourite Chocolate Cranberry Biscotti.

It's my gift to you this holiday season.  But don't delay - the offer is only good until the end of December!

I satisfied my craving this week for a traditional meal of Prime Rib Roast with Gravy and Yorkshire Pudding!

Instead of a traditional muffin tin, I used my mini loaf pan and they collapsed just enough to create these wonderful little valleys in the top so the gravy could pool there perfectly!  Heaven on earth!

And the hot roast beef sandwiches for dinner the next night were a dream!

To get the recipes sign up for my free Recipe of the Week at The Cook's Companion

Need to find a "WOW" wine to bring to dinner tonight?  Be one of the first to try this great new wine!

2008 BLIND RIVER SAUVIGNON BLANC (LCBO #141499) from New Zealand is being released in the Vintages section of the LCBO today.


As well as being called one of the '60 Best New Zealand Wines 2009', the 2008 BLIND RIVER SAUVIGNON BLANC has had stellar reviews in the press overseas where they have described it as "awesome", "intense", "finely textured"and "elegant" with "a mass of passionfruit and elderflower scents" and "zesty acidity and a lively zip".. Here in Canada , local wine writer Natalie MacLean rated it 91/100 and called it "Stunningly delicious Sauvignon Blanc with vibrant notes of fresh grass, lime, chives and green apple. Not too herbal. Refreshing and mercifully free of oak. A zesty aperitif or a companion to a wide range of dishes. Superb effort!" Toronto Star writer, Gordon Stimmell also rated it highly at 89/100.

Step out of the box and try something new today!
And once you try it - let me know what you think of it!

Below is the connection to the LCBO website which can tell you what locations in your area are carrying the wine. I know for sure that it is in stock at (1) Queens ' Quay, (2)Queen and Coxwell as well as (3) Yonge and Empress (Yonge north of Shepperd)

http://www.lcbo.com/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=141499

Cheddar Dill Puffs

Without a doubt, one of the most popular hors d'oeurves I have ever served people. 

Trying to get ahead on a few holiday catering jobs I have so took the time to make 200 of these light, fluffy and savoury bites.  They're perfect with a glass of wine, beer or champagne.  And the best part....I bake them, freeze them and then pop them in the oven frozen whenever I need them!  Hardest part...keeping my families hands away from them when they're cooling.

I"m having fun on FoodBuzz lately so visit me there to get the recipe!

http://www.foodbuzz.com/recipes/1566181-cheddar-dill-puffs

A visually stunning and equally delicious salad for the holidays!

Beet Carpaccio Salad with Goat's Cheese is simple to make, requires no cooking (who doesn't love that!) and is a great way to get your taste buds jumping at the beginning of a meal.

For everyone who tells me they don't like beets - this is the one that always wins them over!





BEET CARPACCIO WITH GOAT CHEESE & ARUGULA


Makes 4 servings

Preparation Time: 15 minutes

Cooking time: 0 minutes

Notes: This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavour that is as stunning as the presentation. An elegant but simple starter to any meal.

Ingredients:
• 2 medium beets, peeled and stems trimmed to 2 inches

• 1 ½ tablespoons red-wine vinegar or sherry vinegar

• ¼ teaspoon salt

• 1 cup goat cheese, crumbled

• 4 cups (packed) baby arugula (or other delicate green such as watercress)

• 1 large Belgian endive, thickly sliced crosswise

• 3 tablespoons extra-virgin olive oil



1. Using stems as a handle, slice beets paper-thin with a sharp knife or slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5-10 minutes or until the beets just start to wilt.



2. Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.



3. Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.

et voila!  Linquine with Pork Belly.  Dinner is served in 10 minutes (not counting the 24 hours it took to prepare the pork belly!)

All weekend my home smelled of decadent pork belly roasting in the oven!  Experimenting for an upcoming catering event has my family "pigging" out on bacon!  Tonight's last little bits will find their way into a simple linguine with pork belly.  A few shallots sauteed in a pan, pork belly added, a splash of white wine and fresh linguine with lots of freshly ground black pepper will come together nicely.  Might have to add a side salad of arugula to cut the richness but what the heck...it's better than eating all the left over Hallowe'en candy!

Tonight's dinner was a mish mash of what was in the fridge and it was fantastic.  Sometimes the best tasting dishes are those with the least thought!

Smokey Bacon & Potato Chowder
Serves 6
Preparation Time:  20 minutes
Cooking Time:  30 minutes

Ingredients:

• 1 cup chopped smokey bacon (or regular bacon)
• 1/2 medium onion, chopped
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 tablespoons flour
• 6 cups (1.5L) chicken or vegetable stock
• 2 pototaoes, peeled and diced
• Fresh thyme sprigs (optional)
• salt and pepper to taste

1. In a medium stockpot, cook bacon over medium high heat until crispy.  Remove bacon from pot and place on absorbant towel.
2. Remove all but 1 tablespoon of bacon fat from pot.  Reduce heat to medium.  Add onion, carrot and celery.  Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
3. Sprinkle flour over vegetables and stir contanstanly for 1 minute.  Add chicken stock, potaotes and thyme sprigs.  Bring to a boil, reduce heat and simmer for 20 minutes or until potatoes are soft. 
4. Remove thyme stalks and season with salt and pepper to taste.

To get more recipes like this visit my main site at http://www.thecookscompanion.ca/

Save the Date!

Join me on Thursday November 26th at Housewarmings in Oakville at their Customer Appreciation Night. Between the hours of 6pm & 9pm see the latest in Holiday Decor and savour easy but elegant holiday hors d'oeurves from yours truly! Plus everything in the store will be on sale! It's a great chance to get a jump start on your holiday shopping, decorating and gain inspiration for the upcoming party season!

Read the latest review for The Groove Mamma Goes Gourmet at Stovetop Readings.

http://www.stovetopreadings.com/

My free Recipe of the Week is now available at www.thecookscompanion.ca

Have you signed up yet to receive these easy, no fuss but delicious recipes?

This week's recipe is for Spicy Couscous with Salmon & Yoghurt - a quick and healthy meal that is equally at home during the week or for a special luncheon.

Gorgeous Bloody Mary Soup Shots. Just one of the recipes in my eBook, "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining".

It's chock full of tips on how to plan a stress free party as well as a complete menu plan that will work perfectly for the upcoming holiday season.

Available for $7.98 at www.groovemamma.com

Keep on grooving!

Talking Turkey!

What wine should you pair with your Canadian Thanksgiving Turkey? My choice for Roast Turkey with Gravy...Zinfandel or Chardonnay.