July 9 – Today’s Food History

Today is National Sugar Cookie Day
celebrate by making a Dessert Pizza!

Pizza for Dessert

Pillsbury’s Easy Fruit Pizza


1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares.
Cover and refrigerate any remaining pizza.


Foodimentary - National Food Holidays

National Sugar Cookie Day

Events of July 9

Today’s Food History

on this day in…

1766 Jacob Perkins was born. Perkins was issued the first U.S. patent for a refrigerating machine. It used sulfuric ether compression.

1792 S.L. Mitchell was named as the first Professor of Agriculture, at Columbia College, New York City.

1815 The first natural gas well in the U.S. was discovered by accident, near Charleston, West Virginia. They had been digging a salt brine well.

1850 U.S. president Zachary Taylor died. He supposedly developed peritonitis after eating too much of a new dessert treat, strawberry ice cream, at a 4th of July celebration.

1869 Henry Tibbe invented the corncob pipe. The pipe was made from a white kernel corn that was used to make taco and tortilla flour. (But can you roll a cigar with a taco wrapper?)

1872 John F. Blondel of Thomason (Thomaston?), Maine, patented…

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Two Minute Chocolate Mug Cake



Two Minute Chocolate Mug Cake
From Lucky Peach Magazine, Issue 3
Makes 1 or 2 servings (depending if you’ll share)

3 tablespoons vegetable oil
3 tablespoons whole milk
1 large egg
1/4 teaspoon vanilla extract
3 tablespoons (20 grams) flour
4 tablespoons (45 grams) sugar
2 tablespoons (10 grams) unsweetened cocoa powder
Pinch salt
3 tablespoons (30 grams) semi-sweet chocolate chips

In a medium sized microwave-safe mug, add the vegetable oil, whole milk, egg, and vanilla extract. Use a fork or small whisk to mix until combined. Add the flour, sugar, cocoa, and salt and mix until combined. Stir in the chocolate chips.

Bake in the microwave on high for two minutes. Serve immediately.

I’ve also included a version from the UK courtesy of BBC Radio 2 (metric equivalents included) picture courtesy of WritingOurWayHome.com blog
[Note: this one differs slightly from David Chang’s recipe by using 4 tbs of self-rising flour microwaved at 3 minutes, as opposed to David Chang’s 3 tbs of regular flour and microwaved at 2 minutes.]

4 tbs / 45g self-raising flour
4 tbs / 55g caster sugar
2 tbs / 17g cocoa powder
1 egg
3 tbs / 43 mls milk
3 tbs / 25 mls sunflower oil
3 tablespoons chocolate chips (optional)
A small dash of vanilla extract
1 large coffee mug
Double cream or creme fraiche – optional for serving (it’s not the same without cream…..)

* Add dry ingredients to the mug, and mix well. Add the egg and mix thoroughly.
* Add the milk and oil – mix well (don’t forget the corners / edges of the mug).
*Add the chocolate chips (if using) and vanilla extract, and mix again.
* Put your mug in the microwave and cook for 3 minutes (in a 1000 watt microwave). The cake will rise above the top of the mug, don’t worry it’s supposed to! Allow to cool a little, tip out onto a plate.
* Serve with fresh double cream, crème fraiche or custard. Serves two.
* EAT and enjoy!

Don’t Miss the Next Big Culinary Wave to Hit America!

The Modern Mexican food chefs are the next wave to hit the food world, and it’s about darn time. Mexican cuisine, with a few standout exceptions, has been slow to get elevation and recognition. That is unfortunate, because if you look into most restaurant kitchens throughout the country – – no matter what the ethnicity of the restaurant’s menu – – you will see that your meal has been cooked by a Mexican man. Still, we have come a long way from the 1960s frozen ‘Mexican’  TV dinners with processed cheese enchilada, two tubular tamales filled with questionable meat mush, flavorless pinkish-orange Mexican rice, bland refried beans, and pepper sauce.

Swanson Mexican Dinner

Back in the 1970s, Diana Kennedy became the ‘Julia Child of Mexican Cuisine,’ by championing the diversity of Mexico’s regional dishes. She helped raise America’s awareness of genuine, authentic Mexican cuisine beyond Swanson’s TV dinners, Tex-Mex and Taco Bell. In those pre- and early Food Network days, a handful of chefs like Rick Bayless’ “Cooking Mexican” (PBS 1978 – 1979), and Sue Feniger & Mary Sue Milliken of Too Hot Tamales TV series (PBS 1993, Food Network 1995 – 1999) showed how Mexican food could be executed using authentic ingredients and with soigné. More recently, we experienced a wave of Mexican-Korean Fusion by Chef Roy Choi, which ignited the gourmet food truck trend in LA and nationwide.


So now Baja-Med cuisine is the next wave! Don’t take my word for it, simply look back at some episodes of Anthony Bourdain on Travel Channel’s “No Reservations” or “Parts Unknown” on CNN, or Andrew Zimmern’s “Bizarre Foods” on the Travel Channel. This fresh, healthy locavore cuisine is both a feast for the eyes as well as the palate, with its new twists on familiar dishes using not so run-of-the-mill ingredients or combinations. Don’t miss this opportunity to try the food of some of these premiere Modern Chefs of Mexico at this event on Friday September 12, 2014, 8:00 – 10:30 PM! Get your tickets here: http://latinfoodfest.com/benefit/

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