It's Girl Scout Cookie Time -- Recipes to Use Them Up

It's Girl Scout cookie time again. I swear, those clever girl scouts time it just right -- right about when you're New Year's resolutions are starting to wane, they deliver box loads of tasty temptations right to your door. And after all, it's for a good cause.

If you have a Brownie or Girl Scout in your family, you probably have waaaay too many boxes of these delicious cookies. I have found that Girl Scout Cookies do freeze remarkably well, so if you have the room consider socking them away for later in the year when you can't get them.

Otherwise, check out the three recipe links below if you've done a good deed and purchased umpteen boxes of Girl Scout cookies. Executive Chef Jason Koppinger of the Outrigger Keauhou Beach Resort in Hawaii (pictured top of this post) has come up with some some fabulous dessert recipes that use the cookies as an ingredient. Koppinger's hotel regularly supports Girl Scout Troop #425 in Kona, Hawaii, on various educational, environmental and community activities. So check out Chef Jason's recipes and put those Girl Scout Cookies to good use.

• Lemon Surprise Pudding -- Uses Lemon Coolers Girl Scout Cookies.
• Thin Mint and Macadamis Nut Roulade -- This decadent cake uses those infamous cookies of the same name.
• Shortbread Cookie Olde English Trifle -- This layered dessert makes an impression served in martini glasses.

Find Girl Scout Cookies!
Don't know any girl scouts? This website will help you find a cookie connection - www.girlscoutcookies.org.

Introducing Thrifty Thursdays!

Thrifty Thursdays is a new blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday.

In addition to reading my posts, be sure to visit Amanda's blog (after Thursday) for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere. Visit anytime to learn how to participate too.


Thrifty Thursday #1 -- Make Your Own Pizza!

My first suggestion for this topic is make your own pizza at home instead of going out (can you tell I've been working on a lot of pizza features lately?). I've been making pizza at home for years and didn't think much about the cost -- I just know I make better pizza than most restaurants do. It wasn't until Amanda tried my business partner Mitch Mandell's pizza dough recipe and proudly declared "I'll never spend fifty bucks again to feed the family pizza," that I began to think about the frugal aspect of making your own pizza at home. So not only will you save money, you'll get a better quality pizza than most restaurants, topped with your own personal array of favorite toppings.

You probably already have most of the ingredients in your pantry to make your own pizza, but even if you had to go out and buy it all from scratch, the total cost would be less than going out a single time for a family and you'll have enough ingredients for several pizza nights.

Pizza Doughs
Good pizza all starts with the dough. You can buy refrigerated pizza dough, but using your food processor, it's so quick and easy to make dough that once you try it, you'll never go back to the refrigerator variety again. If you haven't already, I urge you to try one or both of these dough recipes:

• Cheri's Favorite Pizza Dough -- A chewy textured thinner crust with just enough crispness to stand up to toppings.
  
• Mitch's Basic Pizza Dough -- Makes a sweeter, thick yeasty dough.

Those who prefer an ultra-thin crisp crust (and who have a stand mixer) should check out

• California Pizza Kitchen's Neapolitan Pizza Dough recipe

Food Allergies or Celiac?
Now you can have your pizza and eat it too. Click here for Carole Fenster's fabulous Gluten Free Pizza Dough recipe.

How to Roll Pizza
If you're new to making pizza, the FabulousFoods.com Pizza Maker Primer will show you how to roll out the dough. Trust me, it's not that difficult. Pizza dough is far more forgiving than pie or pastry dough.

Favorite Pizza Recipes
One of the greatest things about pizza is that you can top it your way, with your favorite ingredients. But should you have have cook's block, the recipes below will provide some terrific pizza choices.

• California Pizza Kitchen's Sicilian Pizza (pictured at right) -- A real meat lover's pizza.
• Mitch's Vegetable Pizza -- Instead of using the traditional tomato sauce, this pizza dough is brushed with garlic oil then topped with cheese and fresh tomatoes and other veggies.
• Pizza Margherita -- Named after Queen Margherita, wife of Italy's King Umberto I, this classic has the simple, yet highly flavorful combination of fresh basil and fresh tomatoes.
• New York Style Pizza (pictured top of this post) -- It doesn't get any better than this -- chewy New York style pizza with all the classic toppings.
• BBQ Chicken Pizza -- This California style pizza recipe is a great way to use grilled chicken breasts, so we always throw a few on the grill anytime we have it going.
• Stuft Crust Pizza -- Pizza with melted cheese stuffed right into the crust edge.
• Pepper and Olive Pan Pizza -- Cornmeal gives the crunchy bottom that is typical of a good pizza parlor pizza.
• Canadian Bacon and Pineapple Pizza -- A fabulous sweet and savory combo.
  
• Eating Well's Pizza with Prosciutto, White Beans and Rosemary -- White beans seasoned with fresh rosemary and prosciutto make this rustic pizza very interesting.
• Eating Well's Pepperonata and Sausage Pizza -- A melding of sautéed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto, but here it makes a fabulous pizza topping.
• Pizza with Goat Cheese, Sun Dried Tomatoes and Shrimp (pictured at right) -- I love pesto! This simple sauce gives everything an instant gourmet touch. The addition of goat cheese and sun dried tomatoes are icing on the cake.
• Thai Style Chicken, Shrimp or Vegetable Pizza -- The peanut sauce from this California style pizza is what makes it. You can use chicken, shrimp or leave it as a vegetarian pizza. A pizza with Asian flavors may sounds strange, but it's actually delicious. Try it and see.
  

It's National Pancake Week!

What we would we do without Twitter? (Follow me there @FabulousCheri.) I just learned from another foodie's tweet that this week is National Pancake Week. Well I'm always up for a celebration, especially when it involves pancakes! So I did a perusal of the FabulousFoods.com Pancake recipe archives. There were so many fabulous recipes, I just had to share them with you. There's a wide variety, so you can celebrate this special week at breakfast, lunch and dinner. So check out the recipe links below and Have a Happy Pancake Week everyone!

Favorite Breakfast and Dessert Pancake Recipes from FabulousFoods.com

• Chocolate Chip Pecan Pancakes (pictured top of this post) -- An impressive decadent breakfast or brunch entree. The chocolate chips get crunchy on the outside and gooey on the inside.
• Carrie Levin's Four Grain Blueberry Pancakes -- This 4 grain batter works well with lots of different berries.
• Lulu Jane's Buckwheat Pancakes -- You'll start your morning right with these pancakes for breakfast.
• Buckwheat Blini -- These small whole wheat Russian pancakes are great with sweet or savory toppings, from caviar and smoked salmon to maple syrup.
• Dutch Baby Pancake -- An impressive, yet easy to make, way to start your morning. It puffs up big and fluffy.
• Big Dutch Pancakes with Little Berries -- This recipe, by Joni Schaper of Lancaster, California, was a finalist in the 1997 Oxnard California Strawberry Festival's Berry Off cooking contest.
• Lemon and Sultana Buttermilk Pancakes (pictured right)-- These pancakes are also good served cold with butter.
• Pumpkin Pancakes -- Canned pumpkin works fine in this recipe, making it easy to make anytime.
• Oatmeal Raisin Pancakes -- These diabetic friendly pancakes have great texture and flavor with the added bonus of healthy fiber and the cholesterol lowering properties of oats.
• Alice Medrich's Chocolate Blini with Berry Caviar -- These are Velvety indulgent chocolate pancakes for New Year's Eve or brunch on New Year's Day, or any other day when chocolate for breakfast is required.
• Peanut Butter and Jelly Pancakes -- These easy to make pancakes are a big hit with the kids.
• Northwest Berry Puff Pancake -- A delicious breakfast treat your whole family will enjoy, this fun pancake puffs way over the top of the pan and is garnished with berries and powdered sugar.
• Apple Pancakes -- It's amazing how some simple can fruit can turn an ordinary pancake into something special. This recipe makes a thinner, more crepe-like pancake.
• Lemon Ricotta Pancakes -- These pancakes are sophisticated, yet accessible. It's hard to find a more perfect start to a special breakfast or brunch. Serve with jam or maple syrup.
• Apple Dutch Baby Pancake -- Apples and raisins take the theme of the already spectacular Dutch Baby pancake to new heights. Your guests will never guess it was so easy to prepare.
• Classic Buttermilk Pancakes -- One of our Fabulous Foodies out in cyberland emailed, asking for a good basic pancake recipe. Here's the one I like to use.
• Buttermilk Pancake Mix -- You can save money by preparing a big batch of this dry pancake mix to use whenever the mood for a special breakfast strikes.
• Passover Pancakes -- Since this recipe uses matzoh meal and potato starch instead of wheat flour, it's perfect for Passover breakfast. You can use the batter for pancakes or waffles.

Pancakes for Lunch, Dinner or Snacks

• Mini Potato Walnut Pancakes -- Chopped walnuts add unique flavor and texture to pancake batter. Choose any fresh vegetable as a topping with a dollop of sour cream.
• Wild Rice Pancakes with Chicken -- Wild rice has a good texture and a mildly nutty flavor.
• Cornmeal Pancakes with Serrano and Ginger -- These pancakes have incredible texture and flavor. You'll never think pancakes are boring fare again!

Battle of the Pizza Crusts

My friend and business partner Mitch Mandell has always been exceptionally proud of his pizza dough, and judging from the volume of email and comments we regularly receive about his recipe, a whole lot of people on the world wide web agree that his is the best pizza dough. I've been eating Mitch's pizza for years and while I will agree it is darn good, it isn't my personal idea of perfect pizza. While Mitch's dough makes a sweet, yeasty, thick crust, my idea of a perfect pizza is somewhere a cross between New York and Italian. In other words a crust with a chewy texture and just enough crispness to keep in from being floppy.

And so, a friendly challenge began with Mitch telling me to let him know when I had come up with the perfect pizza crust.

I worked on it for over a year, making small tweaks and changes, until I came up with this recipe. Even Mitch admitted that I had beat his pizza dough, and that mine is now his favorite pizza crust.

Now we know that different people like different types of pizza.Some will like Mitch's style while others will prefer mine (some might not either, but I seriously doubt their sincerity).

So give these pizza doughs a try and see which one you like better. Please let us know in the comments section either here or on the recipes what you think.

Best of all, using your food processor, you can make these fabulous pizza doughs in under 5 minutes! Making pizza at home is way cheaper than going out or ordering delivery, and with these crusts and your favorite toppings, we're betting you'll like the pizza better too.

Cheri's Favorite Pizza Dough Recipe (pictured top of this post) -- Makes a chewy textured, crisper, thinner crust -- a cross between New York and Italian style.

Mitch's Basic Pizza Dough Recipe (pictured left) -- Makes a thick, slightly sweet, yeasty pizza crust.

World Class Chefs Cook for Childhood Cancer Cures

World-Class Chefs Converge on Philadelphia to Cook for Childhood Cancer Cures during the Fourth Annual Great Chefs Event Benefiting Alex’s Lemonade Stand Foundation, Wednesday, June 17, 2009

• Chefs from across the nation to bring their culinary expertise to the fight against childhood cancer

In an effort to cook for childhood cancer cures, over twenty world-class chefs will come together in the City of Brotherly Love on Wednesday, June 17, 2009 for the Fourth Annual Great Chefs Event to benefit Alex’s Lemonade Stand Foundation for Childhood Cancer. The event will once again be hosted at Osteria restaurant, 640 North Broad Street, under the tutelage of Marc Vetri, Jeff Benjamin, Jeff Michaud and their newly created Vetri Foundation for Children (VFFC). The Great Chefs Event will be the first event held under their newly formed VFFC, which will be used to support Alex’s Lemonade Stand Foundation and other child oriented charities.

Much like Alex’s Lemonade Stand Foundation which emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott, The Great Chefs Event came from humble beginnings. What started out as a small tasting at the Restaurant School in Philadelphia, has grown into a nationally recognized event, with world-class chefs traveling from all corners of the country to cook for the over 500 attendees. The event allows those in attendance to walk around and mingle, while tasting all the fantastic fare the chefs have to offer. In 2009, the Great Chefs Event will include more chefs, and the addition of VIP tickets for those who wish to be treated to sit-down service. VIP tickets will be available for $400 each, while regular tickets are $250.

According to Liz Scott, Alex’s mom, “Alex’s Lemonade Stand Foundation is constantly amazed by the chefs participating in the annual event, especially the enthusiasm and dedication to the fight against childhood cancer that they embody.”

Jeff Benjamin says, "The Great Chef's Event is the ideal venue for us to increase awareness of childhood cancer nationwide. The event allows to us to continue Alex's dream, taking important steps toward the cures we so desperately seek, one plate at a time."

Known as an event featuring small plates for big appetites, The Fourth Annual Great Chefs Event will once again feature Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several new famous faces including Michael Symon, former host of Dinner Impossible and Bobby Flay of The Food Network. Several of the other participating chefs are James Beard Award winners and nominees, including host chef Jeff Michaud of Osteria, Daniel Stern of Gayle/Rae Restaurant; Brad Spence of Vetri; Clark Fraiser & Mark Gaier of Arrows/MC Perkins Cove/SummerWinter in Maine; and Paul Kahan of Blackbird/Avec in Chicago, among others.

Guests will have the opportunity to meet and greet all of the world-class chefs while enjoying their food and wine, all prepared in front of their eyes.

For information on how to become a sponsor, contact Cynthia Ellis at Alex’s Lemonade Stand Foundation at (866) 333-1213.

For tickets and more information, visit www.AlexsLemonade.org or call 610.649.3034.

Organic Foods Wrap-up Facts and Trivia

Today wraps up our series on organic foods. I thought I'd leave you with just a bit more facts and trivia on organic foods and their impact (as well as the impact of conventional farming). For lots more info on organics, be sure to check out the Organic Consumer's Association website at www.OrganicConsumers.org.

Organic Facts and Trivia

• It takes five years for soil contamination to dissipate when a conventional farm wants to convert to organic. During that period, the land cannot be cultivated.
  
• Over 500 chemicals are commonly used in conventional farming in the US.
  
• Toxic chemical exposure begins even before birth as fetuses become exposed to their mother’s toxins in utero through the placenta.
• Organics has its own Congressional Caucus! Formed in 2003, the Congressional Organic Agriculture Caucus is a bi-partisan committee created to “enhance availability and understanding of information relating to the production and processing of organic agricultural products.”
  
• California is the global hub of organic food, representing the largest market for organic food, as well as the largest concentration of forward thinking farmers and food cooperatives.
• The conventional agricultural industry is estimated to use over 800 million pounds of pesticides each year in the United States alone.
  
• In Germany, several water utilities have paid farmers to switch to organic operations because the conversion costs proved less than the economic burden of removing farm chemicals from water supplies.
  
• According to a study done by a team of scientists from the Danish Institute of Agricultural Sciences aided by a Newcastle University scientist, rats fed organic produce were slimmer, slept better, and had stronger immune systems than those fed conventionally grown foods.
  

Saving Money on Organic Foods -- Tips and Strategies

Why Are Organic Products So Expensive?
While organics may seem expensive, and in fact their price tag at the market is roughly 15% more than conventionally produced goods (as of this writing in 2009), the hard truth is that conventionally produced foods are not as much of a bargain as they appear.

Consumers actually pay for industrially produced food three ways – at the cash register, in the form of government farming subsidies, and in health and environmental damages. The price you pay at the store for conventionally grown meat and produce in the United States is less than it would actually cost if the government didn’t subsidize its production, making the price seem lower at the store. If you are a taxpayer you are still paying for it in the end.

Organic farmers, on the contrary, enjoy little to no taxpayer subsidies. While exhaustive lobbying efforts are underway to correct these inadequacies, as of this writing organic crops will carry a higher price tag at the market.

Other factors influence the higher price including lack of overall market share, lower yields for organic produce, higher costs of organic fertilizers, and increased labor costs (for instance without the use of chemical herbicides, many crops need to be weeded by hand). Depending on where you live, supply and demand may also come into play – especially in big cities where there may be more organic consumers than producers can accommodate.

But there’s good news! As sales of organic products increase and more consumers jump on the organic bandwagon, prices are dropping.

Want to see less expensive organic produce? Keep purchasing organic products and supporting the people who produce them.

Money Saving Tips for Buying Organics
OK, if you read the posts over the past few days you understand the importance of organics, but what if you’re food budget is already stretched to the max? These tips can help you save money when buying organic foods and products:

• Farmer’s markets will almost always be cheaper than a specialty market, so plan to regularly frequent yours to buy fruits, vegetables, and even natural products like honey, cheeses and baked goods.
  
• Ask for deals on borderline produce and cook with what’s on sale. Farmers and even grocery store produce managers are more willing to cut deals on foods that won’t keep. If you see ripe produce that’s about to become too ripe, it never hurts to ask for a discount.
  
• Find a good deal? Buy extra and freeze, either the food itself or dishes you prepare with it.
  
• Look for coupons for organic products. Good places to find them include health, fitness, and vegetarian magazines, and from the organic food manufacturer’s own websites.
  
• Make due with less, especially when it comes to meat. Meat does not make the best use of natural farm resources, and likewise organic meats can be especially cost prohibitive. But most Americans consume far too much meat in relation to their nutritional requirements anyway. Buy organic and make do with smaller cuts, your waistline and the planet will thank you.
  
• Use every bit of what you buy. Plan meals and grocery shopping so that you end up using every bit of the groceries you buy. Food in the trash doesn't do anyone any good.
• Buy local and in season. Food in season from local producers will always be cheaper than organic foods that need to shipped in from a long distances.
  
• Buy in bulk. Many warehouse stores are now starting to stock organic and environmentally friendly products, from groceries to cleaning supplies. Buy in bulk. If you can’t use it all, join forces with a friend and split the food.
  
• Join a food co-op and support community agriculture. Some organizations even deliver organic foods right to your door.
• Grow your own. If you have even a small yard in a climate that can support a vegetable garden, you’ll be sure to get the freshest most natural produce. Gardens can also be rewarding family projects and lots of fun.
• If you’re lucky enough to have a Trader Joe's store in your area, use it. You’ll find tons of organic foods and products here at prices normally way below specialty markets or even supermarket chains.

What Parents Need to Know About Organic Foods

Got Kids? Read This!
If you’re a parent, you need to be especially concerned with pesticide use in food and in the environment. According to the USDA, because infants and children have a lower body weight ratio to the amount of foods they consume, and because their still developing internal organs cannot detoxify chemicals as efficiently as adults, their susceptibility to toxins is more sensitive.

Unfortunately, all that agency’s studies and recommendations about the so-called “acceptable and safe” levels of toxic chemicals in foods were determined on adult tolerance levels, not on children’s.

When considering the importance of whether or not to feed your children organic foods, think about these sobering statistics (and lest you think these stats come from some left wing tree hugger organization, think again, these are the US government's own statistics):

• Depending on body weight, standard chemicals are up to ten times more toxic to children than to adults.
• Blood samples show concentrations of pesticide residues are six times higher in children aged 2 to 4 who eat conventionally farmed fruits and vegetables compared with those eating organic foods.
  
• According to the EPA’s “Guidelines for Carcinogen Risk Assessment,” children receive 50% of their lifetime cancer risks in the first two years of life.
  
• The U.S. Centers for Disease Control report that one of the main sources of pesticide exposure for children comes directly from the food they eat.
  
• Organophosphate pesticides (OPs) are currently found in the bodies of 95 percent of Americans tested. OP exposure has been linked to hyperactivity, behavior disorders, learning disabilities, developmental delays and motor dysfunction.
  
• Half of produce currently tested in grocery stores contain measurable residues of pesticides according to the Food and Drug Administration (FDA).
  
• The FDA also reports that eight industry-leader baby foods reveal the presence of 16 pesticides, including three carcinogens.

Think organic foods are too expensive? Read tomorrow's post for money saving tips and strategies.

The Benefits of Eating Organic Foods in a Nutshell

Continuing our series on organics foods, today's post shows what organic foods can do for you and your family.

Some of the benefits of organic foods effect the planet, others positively impact your health. More often than not, the two are intertwined like most green cooking practices.

So what can you expect to get from buying organic foods, besides a higher grocery bill?

• Generally Safer Food – With so many food recalls – from beef, to frozen pizza, to pet foods, consumers are naturally concerned about food safety issues more than ever. Certified organic growers follow strict guidelines for safe and hygienic food production. While it’s true that both organic and conventionally grown foods fall under the same local, state and federal regulations, in order to meet organic certification requirements, organic farms are inspected more frequently, thereby decreasing the likelihood of food handling misconduct. While organic food recalls are extremely rare, there is much greater traceability if it ever does occur because farmers and handlers must keep extensive records as part of their farm and handling plans in order to be certified organic.
  
  
• More Nutritious Food -- Research shows that organically produced fruits and vegetables have higher levels of minerals and healthy cancer-fighting phytochemicals and antioxidants than their conventionally grown counterparts. For instance, a 2003 study which originally appeared in the Journal of Agricultural and Food Chemistry found that organically grown strawberries had about 19 percent more antioxidants than conventional. Organically grown corn outpaced regular by 58.5 percent and organic Marion berries (a variety of blackberry) logged in at 50 percent higher antioxidants. A decade long UC Davis study found that while the amounts varied between crops, organic tomatoes consistently served up higher levels of antioxidants. A 1993 study published in the Journal of Applied Nutrition showed that on average, organically grown food was 63 percent higher in calcium, 73 percent higher in iron, 118 percent higher in magnesium, 125 percent higher in potassium, and 60 percent higher in zinc. The organic food also contained 19 percent less mercury than convenionally grown produce.
  
  
• More Flavorful Food – The increased levels of antioxidants and phytochemicals make for more flavorful food. Add to that the fact that organic produce has a lower water content than conventionally grown, making the flavors more true and concentrated. Many varieties of organic produce are grown specifically with flavor in mind. Taste is more often an afterthought in industrially farmed produce, with considerations like shelf life, ease of shipment, and uniform appearance taking precedence.
  
  
• Lower Levels of Toxins In Air, Water and Soil -- Organic foods promote a less toxic environment for all living things as organic growing practices reduce unwanted chemicals not only in our bodies, but in the air, water and soil. Pesticides, herbicides and fertilizers from conventionally grown produce leach into the soil and our water supply through the ground and via drainage run off. Chemical laden sediments are finding their way into wetlands and fish habitats, and synthetic fertilizer drifting downstream is the main culprit blamed for ocean dead zones. Pesticides also drift via the air we breathe. According to the United States Environmental Protection Agency (EPA) these dangerous chemicals in our air can affect human and environmental health by the resultant pesticide exposures to farm workers, children playing outside, and wildlife and its habitat. Drift can also contaminate home gardens or another farmer's crops by causing illegal pesticide residues and/or plant damage. The problems of chemical farming are eliminated with organic farming practices where farmers use natural, safe methods such as insect predators, mating disruption, traps, and barriers to control pests, and techniques like crop rotation and diversity to maintain soil integrity and keep weeds in check.
  
  
• Lower Levels of Toxins in Your Body – Eating organic foods also lowers the risk of toxic chemicals in the human body. Because of the widespread use of agricultural chemicals in food production, people are constantly exposed to levels of pesticide residues through their diets. By the EPA’s own admission, scientists do not yet have a clear understanding of the health effects of these pesticide residues. Results from the government’s Agricultural Health Study, an ongoing study of pesticide exposures in farm families, show that farmers who used agricultural insecticides experienced an increase in headaches, fatigue, insomnia, dizziness, hand tremors, and other neurological symptoms. However, because no toxic or synthetic chemicals are used in organic farming, no harmful chemicals can be left on or in the produce.
  
  
• No Veterinary Chemicals and Food Additives – Many people seem unaware that when eating industrially produced meat and/or dairy products, they are also ingesting unwanted antibiotics, hormones, and other food additives. Why should you care? According to the United Nations’ World Health Organization (WHO), farmers’ use of antibiotics to fatten livestock and poultry enables microbes to build up defenses against the drugs, jump up the food chain, and attack human immune systems. Eating industrially prepared meat and dairy products can compromise your ability to fight off sickness and disease and public health authorities have linked low-level antibiotic use in conventionally raised livestock directly to greater numbers of people contracting infections that resist treatment with the same drugs. The philosophy of organic production, however, is to provide conditions that meet the health needs and natural behavior of the animal. Organic livestock are fed 100 percent organic feed. They cannot be given antibiotics or growth hormones.
  
  
• Healthier Soil – According to the International Food Policy Research Institute (IFPRI) nearly 40 percent of the world’s agricultural land is seriously degraded, undermining the land’s capacity for both present and future production. Conventional farming practices like mono-cropping deplete the soil of nutrients and erode topsoil. Chemical fertilizers and pesticides cause agricultural pollution. On the other hand, organic farming practices that work in harmony with nature by rotating crops and using natural, chemical-free ways to control pests naturally prevent topsoil erosion, improve soil fertility, and protect groundwater.
  
  
• Greater Species Diversity – Organic farming methods not only help maintain natural habitats; they foster species diversity, an important component to the overall health of our planet. A 2000 UK study done by the Soil Association found that organic farms had five times as many wild plants and 57 percent more insect and animal species in and around the fields.

Children need organic foods even more than adults. Don't miss tomorrow's post: What Parents Need to Know About Organic Foods.

Understanding Organics

Today dear readers begins a 5 part series on organic foods, a subject I am pretty passionate about. If you read this series of posts you probably will be too.

If you're confused about organics, don't feel bad, you're not alone. When market research firm the Hartman Group asked a group of allegedly devout green consumers about the USDA organic seal’s meaning, 43 percent did not know!

The small circular green United States Department of Agriculture Organic label affixed to foods is one powerful piece of paper. It assures consumers of exactly how, and under what conditions, their food was grown and produced.

Many people are amazed when they find out that organic farming is now the fastest growing component of world agriculture, and organic foods the fastest growing segment of the grocery industry. Likewise, consumers can expect to encounter an ever increasing variety of organic foods – from staples like produce, dairy products, and meats, to prepared foods like snacks, drinks, and even frozen meals.

What Exactly Are Organic Foods?

The United States Department of Agriculture gives this definition:

”Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.”

What Do Organic Food Labels Actually Mean?
In order to wear the “USDA Organic” seal, food must come from a certified operation, and farmers and food producers must jump through a lot of hoops to obtain that coveted status.

The same standards apply whether the food is produced in the US or another country -- a government-approved certifier must inspect the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

It turns out the variations on organic labeling are based on the overall percentage of organic ingredients in a given product. Here’s how it breaks down according to the USDA:

• Foods labeled "100 percent organic" and "organic" must contain (excluding water and salt) only organically produced ingredients.
  
• Prepared or Processed Food Products labeled “organic” must consist of at least 95 percent organically produced ingredients (excluding water and salt). Any remaining product ingredients must consist of approved nonagricultural substances or non-organically produced agricultural products that are not commercially available in organic form. Any product labeled as organic must identify each organically produced ingredient as well as the name and address of the organic certifying agent of the product on the information panel.
  
• Prepared or Processed products labeled "made with organic ingredients" must contain at least 70 percent organic ingredients. These products cannot use the term organic anywhere on the principal display panel, however, they may identify the specific ingredients that are organically produced on the ingredients statement on the information panel.

Buzzwords: Biodynamics
Started in 1924 by Austrian scientist Rudolf Steiner and now a worldwide movement, non-chemical biodynamic farming actively works with the forces of nature to create sustainable agriculture Biodynamics combines common sense practices like rotating crops and natural pest control with an understanding of ecology and the specific environment of a given garden with a new spiritual scientific approach to the principles and practices of agriculture. A biodynamic farm is by default following organic practices (although they may or may not be certified organic), but an organic farm is not necessarily biodynamic. For more information visit the Biodynamic Farming and Gardening Association’s website at www.biodynamics.com.

Safeguarding Organic Integrity
As the popularity of organics continues to grow and more and more industrial food producers get into the game, the need for organic vigilance is ever increasing. The corporations and their lobbyists are continually trying to water down the government’s stringent organic standards. So far, public outcry has been loud enough to stop proposed changes like allowing some hormones, antibiotics and other non-organic materials to be introduced in livestock feed, and allowing the use of some pesticides in growing produce. However, there’s no reason to believe the efforts to degrade the quality of organic food won’t continue.

So what’s a smart consumer to do? Get informed, stay informed, and when the time comes, get active. One of the best places to do all three is through the Organic Consumer’s Association (OCA), an online grassroots non-profit public interest organization that deals with issues of food safety, industrial agriculture, genetic engineering, children's health, corporate accountability, fair trade, environmental sustainability and other key topics. Representing over 850,000 members, the OCA’s website is first place to look for news and /or changes relating to organic foods -- www.organicconsumers.org.

Ok, so now you understand what organic foods are, but what are the benefits of eating organic? Read tomorrow's post to find out the Benefits of Organics in a nutshell.

Hot Drinks for Cold Winter Days and Nights

As I sit staring out my office window in my home in Big Bear, CA it is snowing...hard! It snowed most of the day yesterday, a good part of the day before that, and all last night. It's beautiful. I welcome the great skiing it brings, and it helps fill up our lake in summer, keeps the forests green, and helps prevent fires in other drier seasons. I actually enjoy the workout that shoveling provides (yes, I have a short driveway). But it's cold.

So, I thought it was a good time to browse the FabulousFoods.com collection of hot drink recipes. As I have always been a fan of creative hot drinks, we have many good ones, both non-alcoholic and leaded. So explore some of the recipe links below and mix up a batch of hot toddies to warm everyone up.

Favorite Non-Alcoholic Hot Drinks

• Mayan Hot Chocolate with Orange and Chiles (pictured right) -- This recipe combines chocolate, chile, and orange to create a flavorful hot cocoa with a piquant chile bite.
• Agave Sweetened Hot Chocolate -- This healthy antioxidant rich recipe is from The Biggest Loser's nutritionist Cheryl Forberg's fabulous book, Positively Ageless.
• Mexican Style Hot Chocolate -- You can make this chocolate with or without an addition of liqueur.
• French Style Hot Chocolate -- This rich hot chocolate is full of spicy flavor -- the prefect thing to warm a crowd after skating, sledding or skiing.
• Slow Cooker Spiced Mulled Cider -- Enjoy the comforting taste of warm cider all day... and all night. This slow cooker method makes it easy.
• Mulled Rosy Cider -- This healthy, diabetic friendly non-alcoholic cider recipe comes from the American Institute for Cancer Research

Favorite Hot Drinks with Alcohol

• Traditional Irish Coffee (pictured right) -- Chef Joe Sheridan, of Foyne's Restaurant in County Clare, is credited with inventing Irish Coffee in the 1940s. Use these instructions to enjoy this classic cocktail at home.
• Hot Spiced Brandy Wine -- With wine, brandy, fruit juices and spices, this is a perfect winter warm up.
• Hot Buttered Rum -- This classic toddy has been popular for generations, it's so delicious and easy to make that it will doubtless remain in demand for years to com.
• Brown Russian Hot Chocolate (pictured top of this post) -- A rich mouthful of chocolate that gets its complexity from chai-like spices best served in tall Russian coffee glasses.
• Hot Brandy Milk Punch -- This old fashioned favorite is still delicious today. It's the perfect thing to warm cold snow bunnies at an after ski party. It's also much lower in fat than most other drinks of its kind.

The Best French Fries Ever...Really!

A lot of people cite French Fries as one of the gustatory weaknesses. But until you taste these fabulous French Fries, you don't know how powerful a craving for fries can get. Like those served by Belgian street vendors (the "French" fry is actually Belgian in origin) are perfect -- crisp and flavorful with fluffy interiors.

The secret to these perfect fries? They're fried, once at a lower temperature, then again later at a higher temperature until crisp. Since the first frying can be done up to 4 hours ahead of time, these fries are even convenient to serve at parties -- the prep work is done ahead of time and all they need is a couple minutes in the fryer to crisp. Authentic old-style Belgian fries would be cooked in lard, but there's a limit to what I'll put my body through. I find vegetable oil does the job just fine.

These are so good, you may not need a dipping sauce. Of course kids and many purists love ketchup, but we prefer garlic mayonnaise (I'm not saying this is a health food dish). Mix mayo with minced garlic to taste -- 1-2 cloves usually suffices but garlic lovers and vampirephobics might want more.

Ingredients:
4 medium to large russet potatoes, peeled and cut lengthwise into 1/2 inch wide sticks
vegetable oil for frying
salt or seasoning salt

Instructions:
Pat potatoes dry with paper towels.

Heat vegetable oil in a deep fat fryer (or heat about 1 1/2 to 2 inches of vegetable oil in a heavy, preferably cast iron, skillet). Use a deep fry thermometer and heat oil to 260°F. Working in batches so as not to crowd the potatoes, fry until tender, but not brown -- about 3 1/2 to 4 minutes. Remove potatoes to a wire rack or a paper towel lined plate to drain. Cool the potatoes completely before proceeding. You can prepare the fries to this point up to 4 hours before serving, keeping them at room temperature.

Just before serving, reheat the oil to 375°F. Add the precooked potatoes to the hot oil, again in batches to avoid crowding, and cook until browned and crisp, about 5 minutes. Transfer to wire rack or paper towel lined plate and immediately sprinkle with salt or seasoning salt. Serve hot!

More on Potatoes
Check out our Potato Tutorial for important tips and information about buying, storing and using potatoes, plus tons of fabulous potato recipes.

Fabulous New Slow Cooker Book and Recipes

I have managed, once again, to get really backlogged on cookbook reviews for FabulousFoods.com. but the other day a new slow cooker book came in. Since I know so many of you like using the slow cooker, I jumped Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker to the front of the line.

Slow cooker fans will surely enjoy this new HUGE collection of “set-it-and-forget-it” slow cooker recipes. What could be easier than putting a few ingredients in the slow cooker, going about your day, and coming home to hot home cooked meals?

While there are tons of slow cooker books on the market today, this is definitely one of the better ones. All too often slow cooker books resort to the “dump in a can of cream-of-something-soup" syndrome. Not so here. While all of author Natalie Haughton’s recipes are easy enough for even absolute beginner cooks to prepare, they use real wholesome ingredients.

I also like that Haughton acknowledges the benefits AND limitations of the appliance. Just because you can cook something in slow cooker doesn’t mean you should -- a fact many other slow cooker cookbook authors have a tendency to ignore. She also pays attention to the details, including which recipes are OK to be left on the heat for extra time, and which might need closer monitoring.

You’ll get over 250 slow cooker recipes in this volume that celebrate the best of what slow cooker can do for foods, and what more could you ask for in slow cooker cookbook?

Chapters include: Celebrating a New Way to Cook; Appetizers, Dips, and Drinks; Soups and Chowders; Pasta and Pasta Sauces; Chicken, Turkey and Seafood; Beef, Pork and Lamb; One-Pot Meals; Vegetables, grains, and Side Dishes; Breakfast and Brunch; Preserves, Chutneys and Salsas; Great Slow Cooker Desserts.

Sample Recipes from Slow and Easy: Fast-Fix Recipes for Your Slow Cooker

• Slow Cooker BBQ Chicken Wings
• Slow Cooker Candied Sweet Potatoes with Pecans
  
• Slow Cooker Creme Brulee
  

A Pilgrimage to Harry's Bar, Birthplace of the Bellini

For foodies, few places in the world hold the legendary status of Harry’s Bar in Venice, Italy, for this bar and restaurant boasts many claims to fame.

Carpacchio, a dish of paper think slices of raw beef served drizzled with olive oil that’s now served at fine restaurants all over the USA got its start at Harry’s Bar, but the place is probably best known as the birthplace of the Bellini cocktail.

Italy already had a long tradition of marinating fresh peaches in wine before Giuseppe Cipriani invented the drink in 1948, but the inventive bartender took the concept to new heights when he mixed white peach puree with Prosecco (Italy's version of champagne). The drink was simple but delicious and instantly became a classic at the famous Venice bar and later at its New York counterpart.

Because of its unique color, which reminded him of the color of a sunset in a painting by 15th-century Venetian artist Giovanni Bellini, Cipraiani named the drink the Bellini. The rest is history. The drink is still popular today and in true classic cocktail fashion has spawned numerous imitations and variations.

Aside from ts culinary creations, Harry’s Bar became famous because of the famous patrons who have frequented it throughout the years including Ernest Hemingway, Humphrey Bogart, Arturo Toscanini, Charlie Chaplin, Aristotle Onassis, Maria Callas, Truman Capote, Orson Welles, and countless other luminaries.

So on a recent trip to Italy, I, like any other self respecting foodie, made a pilgrimage to the famous Harry’s Bar. I was surprised at how unassuming it was – even though it is right on the waterfront, it’s easy to walk past without even noticing it. A small sign etched into in window (photo left) and the etched glass door are your only clues.

Inside the place looks much the same as it always did – rich wood paneling surrounds aisles of tables navigated by what appears to be way too many bustling waiters for the small size of the room. Upstairs and most of downstairs are occupied by dining tables, the bar itself taking up just a small quarter of the downstairs. Even our bartender had been a fixture at Harry's for the past 40 years.

So was this pilgrimage worth it and should you bother to go out of your way to go to Harry’s Bar in Venice, Italy? Probably not, unless it’s important to you to say you’ve been there. To be fair, we didn’t dine, as the prices were far beyond our means – even on an indulgent vacation's budget. We did stop in for cocktails though – to be specific the famous Bellini.

From the minute we got into the door, the experience somewhat reminded me of Pat O’Brien’s in New Orleans. Not that the two places are anything alike beyond both being bars, but in that they are both on the tourist radar and they know it. Likewise, they know they don’t have to try.

The prices at Harry’s are beyond exorbitant, and staff are curt at best, trying to herd you in and out as quickly as possible. The Harry's Bar bellini, which comes in a small juice-sized glass, ran 15 Euros a piece (as of September, 2007) – that’s close to thirty bucks a drink US.

Was it good? Yes. But not that good. While Harry’s was probably never a bargain, I can’t imagine things were this absurd in Hemmingway’s day. You can get just as good a Bellini at the Belaggio's Fontana Bar in Las Vegas, at a fraction of the price (and if you've ever been to the Belaggio, you know it's not cheap). If you go to Harry's Bar for dinner or lunch, expect the food prices to be in proportion with that of the Bellini, so save up.

More than any other part of the experience, I did enjoy the look of the place. Wood has a way of absorbing history. The rich paneling and touches like the simple art deco clock hanging above the bar, and even the bartender himself, reminded me that I was in a culinary museum of sorts. And as we’ve lost so many such places, I’m glad Harry’s still exists… I guess. The Harry’s Bar of today just doesn’t live up to the hype, so even if I was in Venice again, I wouldn’t go back. Once was more than enough and I left feeling like a typical tourist chump, which in fact, I was. But I guess occasionally being a chump is part of the tourist experience.

Bellini Recipe and Variations
Click the links below for the recipe for a classic Bellini along with some nouvelle variations.

• Classic Bellini Cocktail Recipe
• Frozen Bellini Cocktail Recipe
  
• Mango Bellini Cocktail Recipe
• Cheri's Bellini Martini or Bellinitini Recipe (pictured right)
  

More on Venice
While Harry's Bar could have been skipped, the rest of Venice and its surrounding area was incredible. We got an unusual view of this most unique area of the world by taking a live-aboard barge cruise that allowed us explore the entire region, including the islands of Murano, Burano and Torcello, and the city of Padua, along with Venice itself. Click here to read that travel story and check out the photos.

Favorite Valentines Day Recipes

Valentine's Day is right around the corner, so I thought this was a good time to give you a round up of some of our favorite Valentine's Day recipes at FabulousFoods.com. Click the links below for full instructions.

Favorite Valentine's Day Links from FabulousFoods.com

For the Kids
These links are perfect kid friendly recipes and projects, make them for class parties, scout troup get togethers or any other kid friendly gathering.

• Peanut Butter and Jelly Heart Sandwiches (pictured right)-- These make a special treat for Valentine's Day or any day that you want to turn into a festive occasion for the kids.
• Rice Krispie Treats Funnel "Kisses" -- Make rice krispy kisses in a funnel for a Hershey's Kiss shape. A great project for kids and parents to make together.
• Valentine's Day Cookie Pops -- The kids will smile and giggle while making these treats, and will have something fun to give to family, friends, and classmates!
• Valentine's Day Cupcakes -- One of the easiest treats to dress up for holidays are cupcakes. All you need are a few ingredients and a little imagination.
• Cupid's Arrow Party Favor -- Here's a cute and easy Valentine's Day party favor that you make with Life Savers candy.
  

Decadent Chocolate
Did you know that the body's chemical reaction to eating chocolate is similar to the chemical reaction it has to falling in love? No wonder chocolate and romance are linked so tightly. Here are some favorite ways for you and your sweetie to indulge in chocolate.

• Chocolate Covered Strawberries (pictured right) -- Once you realize how easy it is to make these fabulous chocolate covered strawberries, you'll be doing it all the time.
• Chocolate Hazelnut Frangelico Fondue -- It’s hard to describe what makes the combination of chocolate and hazelnuts so satisfying, but this fondue personifies it.
• Deep Dark Chocolate Fudge Cheesecake (pictured right) -- Here's a chocolate fudge cheesecake that's so rich, you'll need a glass of milk to wash it down.
• Baked Hot Chocolate -- This decadent dessert is a signature dish at Cleveland's popular Moxie restaurant.
• Chocolate Espresso Lava Cakes -- These truly delicious chocolate brownie soufflés embody everything that a chocolate dessert should be.
• Orange Chipotle Chocolate Truffles (pictured right) -- Chocolate with Chile is a Central American aphrodisiac combination dating back further than recorded time.
• Chocolate and Peanut Butter Truffles -- Turn any day into a special occasion with this recipe.
• Chocolate and Peanut Butter Kiss Cookies -- With Kiss in the name, how can you go wrong?
  
• Chocolate Creme Brulee -- Recipe from the Hotel Maison de Ville in new Orleans.
• Dave Lebovitz's Double Chocolate Souffles -- Serve these soufflés immediately with a drizzle of crème anglaise or a dollop of whipped cream - YUM!
• Italian Love Cake -- A combination marble cake and cheese cake with a creamy chocolate topping, this recipe has all the goodness of a chocolate eclair.
• Jacques Torres' Chocolate Soup with Caramelized Bananas -- This unique dessert consists of a hot chocolate soup over caramelized bananas and topped with a spectacular meringue crown.

In a Class By Itself

Hostess Twinkies Wedding Cake! (pictured right) -- Your guest will be in disbelief when you tell them this beautiful wedding cake is

Superbowl Special

Heads up for all you non-football fans who may not know it -- this Sunday is the BIG GAME. Personally, my favorite parts of Superbowl are the commercials...and the food.

To to help you get ready, below are links to some of our favorite Superbowl and sports party features and recipes at FabulousFoods.com and FabulousLiving.com.

• Superbowl Party with Wine -- Don't think of the Superbowl as a beer only event. Cajun chef extraoridnaire John Folse offers recipes and wine pairings for football watching.
• Half-Time Taco Chili -- Not just for Superbowl Sunday, this improved chili is great for any meal.
• 
• Round Layered Party Sandwich -- You can make this recipe up to 2 days ahead of time and keep it stored in your refrigerator, perfect for preparing your party in advance.
• Football Field Decorated Cake (pictured right) -- This simple to decorate cake would make a perfect Superbowl or sports party dessert.
• How to Stock a Bar for a Party or Event -- Get expert tips from professional caterers about about how much beer, wine, liquor, and mixers to buy for your next party or special event.

Tips for a Healthy School Lunch

Project Bread, Massachusetts’ leading antihunger organization, believes healthy school meals are a vital source of fresh and nutritious food for children whose families struggle to put food on the table. And for food-insecure kids, every calorie has to count. Nutritious foods such as fresh fruits and vegetables are frequently more expensive than processed foods that are high in empty calories, saturated fat, and sodium. Through school meals, food service directors have a unique opportunity to give hungry children access to nutritious foods that also help them develop healthy eating habits at a young age. Project Bread’s Better Meals Initiative, with its Better Breakfast Better Lunch, and Marketing Health Foods Toolkits, is intended to guide food service directors in their menu planning and product ordering so low-income kids receive the healthiest food possible.

What are some simple changes schools or parents can make to improve the nutritional quality of meals?

Schools and parents should focus on reducing fat, sodium, and sugar in their recipes and increasing fiber with these simple changes:

• Increase the use of vegetables and beans in recipes. Substitute spinach and other greens in place of iceberg lettuce. Generally speaking, the more colorful the meal is, that is the more fruits and vegetables it has, the healthier it is.
• Purchase reduced fat, low-sodium, or “no sugar added” versions of products.
• Substitute some or all of the butter, margarine, or shortening in baked goods with applesauce or prune puree.
• Replace oil-based marinades with balsamic or other vinegars or fat-free, low-sodium chicken or vegetable broths.
• Purchase lean cuts of meat and poultry and remove the skin from poultry.
• Add zest and improve the nutritional quality of recipes with fresh herbs and spices.

Direct Substitutions

White rice Pasta All purpose flour White bread or rolls Cheese Ground beef Chicken legs or wings Pork chops Mayonnaise Sour cream Evaporated milk Creamy salad dressing Soy sauce

Brown rice, bulgur, or pearl barley Whole wheat pasta Whole wheat flour Whole wheat bread or rolls Low-fat or fat-free cheese Ground turkey (preferably turkey breast) Chicken breast Pork loin Low-fat or “light” mayonnaise or mustard Low-fat sour cream or low-fat plain yogurt Evaporated skim milk Low-fat or “light” salad dressing Low-sodium soy sauce

It's Chicken Soup Season -- Lots of Options

Nearly everyone I talked to this week is either sick or knows someone who is. No doubt about it, it's chicken soup season. If you want to shake up your chicken soup routine, you;re in luck. Chicken soup is one of the world's most versatile foods. Nearly every cultures has a version of it. Below are some of our favorite variations on this classic dish.

Chicken Soup Recipes

• Stock Making 101 -- Great soups start with great stock.
  
• Mexican Chicken, Lime, and Cilantro Soup -- This soup is an elaborate version of the famous Lime Soup of the Yucatan Peninsula incorporating lots of healthy vegetables.
• Mulligatawny -- This hearty well-seasoned chicken soup was first eaten by Scottish soldiers serving in India, and it arrived in the American South by way of their descendants.
• Southwest Chicken Barley Soup -- Here's a healthy, vegetable laden soup with a flavorful Southwestern flair.
• Chicken and Sausage Gumbo -- The queen of Cajun cooking shows us how to make her famous gumbo, step-by-step, with photos.
• Slow Cooker Chicken Corn Chowder -- Here’s a slow cooker recipe for an everyday supper or part of your festive holiday dinner.
• Southwest Chicken Lime Soup -- Soups with the flavor of lime, like this one, are popular in the Yucatan.
• Italian Chicken Lemon Soup (pictured above) -- This soup, based on a traditional Italian Wedding soup, is a refreshing change to ordinary chicken soup, if there is such a thing.

Seafood Recipes plus The South's Best Seafood Shack

Sorry I've been so quiet this week. Our cable system has been having major issues that affected our connectivity.

Today I want to tell you a great foodie find I came upon last year (plus some terrific seafood recipes). One of the best things about running FabulousFoods.com and FabulousTravel.com is that I get travel a lot. Today's find comes from Gulf Shores, Alabama, where I one found one of the best seafood shacks I've ever encountered -- King Neptune's.

While we managed to dine at a lot of places in and around Gulf Shores, King Neptune's was my favorite. I later found I was in good company in my admiration for the casual seafood restaurant, as Coastal Living Magazine named it "one of the top 25 seafood dives in the country."

There's nothing fancy here - just a "come as you are" local hangout that serves some of the best fresh-off-the-boat seafood you will ever eat. After living in a small California mountain town for the past two years, I'd almost forgotten just how sublimely delicious fresh wild shrimp actually are. The folks at King Neptune's quickly brought back the vivid flavors of my youth on the Mississippi and Alabama gulf coasts.

Scroll down the menu and you'll find an extra special surprise -- Royal Red Shrimp (pictured left). I had previously never heard of Royals Reds as locals know them, and with good reason. These tasty shellfish are rare, even in these parts - which is about the only place to get them. King Neptune's owner Al Sawyer, who worked in the seafood industry for Bon Secours Fishing before "retiring" to run his restaurant, explained that Royal Reds are caught only in the deep, deep waters of the Gulf of Mexico, about 1000 miles from the Alabama Gulf Coast shores. The shrimp, true to their name, are red in color and have a flavor that is lies somewhere between lobster and shrimp. Al explains that King Neptune's is the only restaurant in the area that serves Royal Red Shrimp, and even he can't promise to always have them in stock.

"There's only one boat that supplies Royal Red Shrimp and we're at his mercy," says Al. "When we run out, we just need to wait until he decides to go out and fish again."

Because they're caught so far from shore, Royal Reds are preserved in salt and put on ice on the boat. Likewise the shrimp should be rinsed well before cooking. The result will be a shell that imparts a slight salty flavor to rich sweet lobster-like meat inside.

After his years in the seafood industry, Al Sawyer knows the waters of this area intimately well, as well as the people who can provide him their freshest bounty. You can get gulf shrimp - steamed, fried or prepared in some signature dishes. King Neptune's oysters come from the Bon Secours, an area of Gulf Shores that supplies oysters to most of the country (with the exception of the west coast). Of course, they're freshest here, and King Neptune's only serves Select Grade -- the highest grade of oysters.

Also not to be missed are the addictive crab claws - a favorite Gulf Coast snack that can be difficult (if not impossible) to find elsewhere.

There's a cornucopia of seafood to choose from, available steamed, grilled and/or fried. In addition to the aforementioned shrimp and oysters, you can look forward to snow crab, Alaskan king crab, and a variety of fresh fish. Non-seafood lovers can get a hamburger steak or a choice of several chicken dishes. Everyone will enjoy the superb sides - the cole slaw is near perfect and don't miss the fried green tomatoes.

The prices at King Neptune's are shockingly affordable, especially considering the quality of the food. They also offer a respectably extensive children's menu, making King Neptune's fabulou sbudget conscious choice for feeding the entire family.After his years in the seafood industry, Al Sawyer knows the waters of this area intimately well, as well as the people who can provide him their freshest bounty. You can get gulf shrimp - steamed, fried or prepared in some signature dishes. King Neptune's oysters come from the Bon Secours, an area of Gulf Shores that supplies oysters to most of the country (with the exception of the west coast). Of course, they're freshest here, and King Neptune's only serves Select Grade -- the highest grade of oysters.

Also not to be missed are the addictive crab claws (pictured right) - a favorite Gulf Coast snack that can be difficult (if not impossible) to find elsewhere.

There's a cornucopia of seafood to choose from, available steamed, grilled and/or fried. In addition to the aforementioned shrimp and oysters, you can look forward to snow crab, Alaskan king crab, and a variety of fresh fish. Non-seafood lovers can get a hamburger steak or a choice of several chicken dishes. Everyone will enjoy the superb sides - the cole slaw is near perfect and don't miss the fried green tomatoes.

The prices at King Neptune's are shockingly affordable, especially considering the quality of the food. They also offer a respectably extensive children's menu, making King Neptune's a fabulous budget conscious choice for feeding the entire family.

King Neptune's Seafood Restaurant is located at 9949 Highway 190 West in Gulf Shores, Alabama 36542. Phone 251-968-5464 or visit their website at www.KingNeptunes.com.

Seafood Recipes from King Neptune's Al Sawyer

• Al's Shrimp Creole
• Shrimp Zydeco Pasta

More on Gulf Shores, Alabama
Click here for our full travel feature on things to Do, See and Eat in and Around Gulf, Shores, Alabama.

Where are your Favorite Seafood Shacks?

Do you know of other great "seafood shacks? If so please post them to the comments section. Another favorite of mine is the Sea Swirl in Mystic Connecticut -- a small drive-in style place that serves fabulous friend clams, lobster rolls and other casual seafood dishes, as well as soft serve ice cream treats.

Making a Mardi Gras King Cake

Mardi Gras 2009 is officially on February 24, but if you live anywhere on the Southern coast of the US, from East Texas, through Alabama, Mardi Gras celebrations are already underway.

Many people believe New Orleans to be the birthplace of Mardi Gras, but it's not true. The country's first Mardi Gras celebrations took place in Mobile, Alabama, where they still celebrate it with gusto today.

Even if you live in an area that's nowhere near a Mardi Gras celebration, you can still get a taste of it by making a King Cake.

King Cakes are a huge part of Mardi Gras traditions throughout the South. The cake's origins date back to the Feast of the Epiphany or Twelfth Night, which honors the three kings present at the Christ child's birth. Which is, I assume, where the custom of hiding a tiny baby doll in the cake, started.

In today's Mardi Gras celebration, tradition calls for the person who gets the "lucky" piece of cake with the baby doll inside, to throw the next party -- or on a simpler note, buy or make the next King Cake. You can pick up the tiny plastic dolls at any cake decorating or novelty supply, just be sure to warn your guests of what to expect as you don't want anyone choking!

The cake, which more closely resembles a rich, sweet bread than cake, is decorated in the traditional Mardi Gras colors: green, representing faith, gold symbolizing power, and purple denoting justice. Over the years, some folks, myself included, have played with the traditional version to include various fillings. But here's the original, in all its glory, just as it was taught to me as a teenager in Mississippi.

(Note: If you prefer to make the dough in a Bread Machine, click here for directions).

Cake:
1/2 cup warm water (100-115 F)
2 tablespoons yeast
1/2 cup sugar, plus 2 teaspoons
3 1/2 - 4 cup flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1/2 cup butter
2 teaspoons cinnamon

1 egg beaten with 1 tablespoon milk, for egg wash

Icing:
3 cups confectioner's sugar
1/4 cup lemon juice
3-6 tablespoons water

additional sugar and food coloring for decoration (click this link for how to make tinted sugar directions)

1 tiny 1" baby doll (see notes above)

Directions
Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 3-5 minutes, then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.

In a large mixing bowl, mix 3 1/2 C flour, 1/2 cup sugar, nutmeg, lemon zest and salt. In mixing bowl of a heavy duty electric mixer or food processor, combine yeast , milk and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes.

Place dough in a covered, buttered bowl , in a warm, draft-free place until doubled, about 1 1/2 hours.

In the meantime, butter a large baking sheet and set aside.

When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes.



Preheat oven to 375° F. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown.


Cool on wire rack completely before hiding baby doll inside or icing and decorating.


Icing:
Mix sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows.



More on Mardi Gras!

• Mardi Gras History, Facts and Trivia
• Mobile -- The Mother of All Mardi Gras
• Celebrating Mardi Gras in Lafayette, Louisiana
• Memories of Mardi Gras on the Mississippi Gulf Coast

Stay Tuned Next Week!
We'll be featuring lots of Cajun food and drink recipes to further put you into a Mardi Gras frame of mind!