Coffee Talk: Cookbook given away every month

Published on Wednesday, 27 August 2014 01:52 - Written by Christine Gardner, food@tylerpaper.com

On Tuesday I hosted Coffee Talk at FRESH by Brookshire’s. If you haven’t attended, it is an informal gathering that is free to the public in which we talk about recipes, ingredients and all things food.

A couple of recipes are demonstrated, everyone gets to taste what is made and there usually is free coffee. It is hosted by FRESH Executive Chef Michael Brady, but he graciously lets me host the meeting every last Tuesday of the month.

This week, we had a great group of regulars and a handful of new faces too. I always love the interaction because I get excited to share tips and ideas while showing some of the techniques and “how-to” that is difficult to convey through writing the weekly stories in FLAVOR.

This week, I demonstrated some easy finger food recipes that are from my cookbook, “Favorite Flavor.” Each of these recipes are big on flavor and require very little prep and cook time. At the end of the class, I gave away a cookbook and everyone was excited to try the recipes at their next gathering with friends.

If you haven’t been to Coffee Talk, I hope you can join us sometime soon. It is every Tuesday at 10 a.m. with Michael Brady, and my next appearance is Sept. 30. Some of the folks asked if I would do an Italian-themed coffee talk, so on the Sept. 30, I will feature recipes I cooked during my stay in Italy.

I give away a cookbook each month at Coffee Talk. It pays to pay attention, because the first person who correctly answers my review question at the end of the meeting wins the book. If you would like to purchase a book, they are available atwww.tylerpaper.com Just click on the “Favorite Flavor” box on the website or you can buy them at FRESH by Brookshire’s, Sweet Gourmet in Tyler or Texas Art Depot in Palestine.

I also will be at the East Texas Bookfest on Sept. 13., along with 50 other Texas authors to meet people, sign books and promote literacy and learning. It’s a great event for avid readers of all ages. It is free to the public. I will be at TJC West, 1530 SSW Loop 233, from 10 a.m. to 3 p.m. For more information go towww.etxbookfest.org .

In the spirit of giving, Tyler Morning Telegraph Publisher Nelson Clyde mentioned in his column last Sunday that we had a recent conversation about Helen Corbitt — the famous chef/cookbook author at Neiman-Marcus in the 1950s through the 1970s. I have wanted to do a Helen Corbitt feature story for quite some time, but I need your help. Please call or email me, and let me know your favorite Corbitt recipe or a personal story about visiting the Zodiac Room or meeting her.

I hope to get lots of responses, and to sweeten the exchange I will randomly choose three people who respond to the Corbitt inquiry to receive a free cookbook. You can call me at 903-596-6247 or email me at food@tylerpaper.com. Be sure to let me know your name and phone number so I can call you back. You have until Saturday at noon to call and qualify for the cookbook giveaway.

However, I will still accept Helen Corbitt story contributions until Sept 12. I’ve also included for you one of the recipes I demonstrated at FRESH’s Coffee Talk.

 

Stuffed Roasted Red Bell Peppers

 

INGREDIENTS

1 jar of whole roasted red bell peppers

1 ball of fresh mozzarella

1 bunch basil

2 tablespoons panko bread crumbs

2 tablespoons parmesan cheese, grated

toothpicks

 

DIRECTIONS

Drain and rinse the bell peppers and pat dry. Slice off the bottom ᄑ inch of the peppers then cut down one side to open the pepper and lay flat. Cut the peppers into 1-inch strips. Cut the mozzarella into 1 inch cubes. Split the basil leaves down the middle vertically. Place a piece of basil leaf on each strip of red bell pepper. Roll up each bell pepper strip with a mozzarella cube inside. Use a toothpick to secure the roll. Place hole side up in a baking dish. Can be made 1 day ahead up to this point. Combine the breadcrumbs and parmesan cheese. Sprinkle over the baking dish. Bake at 375 for 15 minutes or until top is golden and cheese is melted.