Holiday Gift Guide for Foodies: Savory Presents from Zingerman's

Cheeses of the World delivered to YOUR doorstep from Zingerman's

If you have someone on your Christmas list who just LOVES getting foodie gifts in the mail, Zingerman's has the just the program for you! The happy recipient, (it could also be you), can receive a monthly shipment of savory cheeses and smokey bacon. Becoming a Bacon or Cheese Club Member is easy with Zingerman's.  Starting with the Cheeses of the World:

Cheeses of the World 

The envy of cheese lovers everywhere. Beginner & experienced collections.

There aren’t many cheesemongers in America who put together a cheese selection like this. Few take the time to discover, select, age, care for and cut each cheese to order like we do. All the little steps add up—you really can taste the difference. 
Five cheeses weigh in at about two and a half pounds, serving 18-20. Packed in a wooden gift box with sourdough bread. Instructions for serving and care are included.

The beginner assortment focuses on five great, well-aged versions of familiar cheeses like Farmhouse Gouda and Antique Gruyère.
The experienced assortment gathers more rare and adventurous cheese finds like Comté from Fort St. Antoine and Raw Milk Stichelton.

The olive wood serving board is highly recommended: a beautiful, rustic, paddle-shaped Italian board. Hand made in the province of Liguria, cut across the tree on the bias, rough bark-edged, cured with olive oil. Each is unique.

My favorite cheese? It's a toss up between the NY Cabot Cheddar and the Antique Gruyere which tastes faintly like Swiss but without the holes. These are artisan cheeses often made from the milk of a single farm's herd. Learn how to put together a Cheese Plate Here.

Nothing smells or tastes better than Zingerman's Sour Dough Bread with their tasty cheeses.

Zingerman's Bacon Club
Who doesn't like bacon? Well even if you are your giftee is even mildly infatuated with the stuff, watch it turn into a full blown love affair with Zingerman's Bacon Club! You'll get a college education on the differences between dry and wet cured artisan bacon from small family farms. Comes with a little booklet "A Pocket Book of Bacon" and a large folder describing its history and uses. I used to visit my father's family farm in VA during the summer and they killed their own hogs for ham and bacon. The Wisconsin Applewood Smoked Bacon came the closest but actually even surpassed the down on the farm fare, (sorry cousin May Belle)! I think I'll get this for my friend David Venable over at QVC.

Zingerman's Bacon Club offered The the best bacon I've ever eaten.

Bacon Club
Featured on The Best Thing I Ever Ate on the TV Food Network!
It's better with bacon.
Michael Symon, Mario Batali, Bobby Flay. They've all lauded our bacon club. Even vegetarians have joined in: six to date. That's how many I know personally who've fallen off the bandwagon thanks to the bacons from this club. I'm not using that as a proposal for torturing anyone. I'm just saying any food that's so good it can break a strong will has to be worth trying.

We'll ship to the lucky recipient each month, just in time for weekend frying.
New! Each shipment contains 12 to 16 ounces of artisan bacon, bacon stories, histories and recipes. Bonus! Free Bacon Booklet keepsake primer and awesome Pig Magnet with first club shipment.

QVC's Resident Foodie & Bacon Aficionado, David Venable & me!

Food Gifts Are Special
So this year, think outside of the box. Do they really need another sweater or bottle of perfume. Depending on the subscription, the happy recipient can look forward to 3 to 6 months of cheesy-bacony goodness for the year. The booklets and folder of information tells you how to store and care for these specialty food gifts with recipes and serving ideas. Each Christmas I bake and ship loaves of bread, pies and other goodies to my brother in Texas. I know he'll also appreciate specialty foodie gifts like these. Visit Zingerman's Online to see their full line of food gifts of every type.

Cheese and Bacon Gifts c/o Zingerman's, Ann Arbor Michigan

Deliciously Easy Crock Pot Meatballs and Cheese

Delicious Meatballs with Parmesan and Parmigiano Reggiano cheese over Angel Hair Pasta, a fall favorite. Cookware: Temp-Tations Old World Complete Oven to Table Set

I think nearly everyone has a Crock Pot by now. The problem is, we often don't take advantage of this amazing kitchen time saver! I keep mine on top of the counter and while not everything comes out great in a Crock Pot, some things definitely DO! My Aunt Laura used to set up her slow cooker and let it simmer her sauces all day. Her house always smelled incredible but she wasn't constantly in the kitchen. She had time to entertain us! That's how to do it. If you have to leave the house, the newer slow cookers have timers that will start and stop your meal automatically.  Arrive to the delicious smell of a home cooked meal! Pour some wine, boil some pasta and you're set.

Crock Pot Meatballs and Cheese over Italian made Angel Hair Pasta by DeCecco

So here's one recipe from my Aunt Laura that especially excels in a slow cooker. I've modified it with the addition of ground turkey but even with less fat, it has SO much flavor.

Deliciously Easy Slow Cooker Meatballs

1 lb lean ground turkey
1 large sweet Italian sausage link with casing removed
1 strip of smoked bacon, minced
1 egg
1/4 cup shredded Zingerman's Parmigiano Reggiano cheese
1 tablespoon Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Hungarian Paprika
1 teaspoon of Italian Seasoning or an Oregano blend
2 slices of toasted bread ground into bread crumbs
1/4 cup tomato sauce
2 Quarts of homemade or jar pasta sauce
1/4 cup red wine

Use Italian cheeses to add flavor and richness to otherwise low fat fare.

Using a stand mixer, combine all of the ingredients completely, (about 2 minutes on medium). Using an ice cream scoop, begin to form tight, small meatballs. Heat your non-stick skillet with about a tablespoon of vegetable oil and begin browning the meatballs until golden on all sides. When you are finishing the last batch, deglaze the pan with 1/4 cup of red wine. Add your 2 quarts of sauce and meatballs from the pan to your slow cooker. 4 hours on high or 6 hours on low will give about the same results. Serve hot over pasta with extra cheeses on the side. 
Bonus tip: Store or even freeze the leftovers in the Temp-Tations Cookware which comes with plastic lids for each piece!

Rich Parmigiano Reggiano Cheese from Zingerman's

 
Give the Gift of Cheese! 
The Parmesan and Parmigiano Reggiano cheeses play a major role in this recipe, adding a LOT of flavor but not a lot of calories. The Zingerman's Parmigiano Reggiano used in my recipe is included in their Cheeses of the World Gift Set, (Beginner Edition) 

This Cheeses of the World Gift Set includes five cheeses weighing in at about two and a half pounds, serving 18-20. Packed in a wooden gift box with large loaf of sourdough bread. Instructions for serving and care are included. This is the ultimate hostess gift. Who knows? They may be so impressed that they invite you back to dinner for sampling!
The beginner assortment is like getting a crash course on fromage and focuses on five great, well-aged versions of familiar cheeses like NY Cabot Cheddar, Farmhouse Gouda and Antique Gruyère.
Nothing crazy, the Beginner Assortment gives you a lovely range of worldly cheeses for cooking, snacking and entertaining.

Zingerman's Cheeses of the World makes a great Holiday Gift and is included in my Lucky Gift Guide this year. Click here to see the other goodies I've chosen!

 
Temp-Tations Old World Cookware Set c/o QVC
Cheeses of the World c/o Zingerman's

November Celebrations: Native Traditions

November is the month to explore Native American history, food and culture! Book: Nature's Weeds, Native Medicine by Dr. Marie J. Miczak!

NOVEMBER 2013 is Native American History Month: Now that the leaves are turning gold and red we can start to appreciate the beauty of nature and the celebrations to come. Leading up to Thanksgiving, there are lots of ways to explore nature and the history of the first Americans. Really the two are very much intertwined! Sharing these experiences with young children and family is the way to build lifelong memories. Here are some child-friendly, fun activities for November:

Visit a Working Farm
Even very young children love a hay-ride and visits to a pumpkin patch or farm market. This gives children the opportunity to see how our food grows and see varieties of Indian Corn, squash and other indigenous crops cultivated by the first Americans.

Even very little ones can appreciate being outdoors in a pumpkin patch!

Bake Something Together 
What better way to introduce little ones to new foods than including them in the preparation? I used to let my young children help with baking mulberry muffins, pumpkin and corn bread. I have authentic native recipes for these baked treats included in my book, Nature's Weeds, Native Medicine.  Give them a big bowl, a spoon and some flour to get them involved!  Here is an easy corn muffin recipe to try together:

Easy Indian Corn Muffins

1 cup flour
1 cup corn meal
1/2 tsp. salt
1/4 cup brown sugar
1 egg
2 tsps. baking powder
1 cup buttermilk
1/4 vegetable oil

Add dry ingredients to wet. Don't over-mix! Leave some lumps. Pour into greased or lined muffin tins and pop into a 400 degree preheated oven for about 20-25 minutes. Serve warm.
Variations: Add 1 cup of fresh frozen corn or 1/2 cup dried cranberries to the batter. 

Dr. Marie on the set of QVC's resident foodie, David Venable. Click here to visit David's Blog for Menu Ideas.

In The Kitchen with David!
I was honored to be invited backstage with my book on the set of QVC's resident foodie, David Venable! We dished on pumpkin bread recipes and techniques while swapping signed copies of our books. Here are some of my favorite Native American History Month Menu Ideas from David's cookbook, "In the Kitchen with David, Comfort Foods that take you Home":

Skillet Corn Bread
Blueberry Muffins
Pumpkin Bread
Sage Sausage & Butternut Squash
Butternut Squash Soup
New England Clam Chowder
Grilled Salmon

DO get a copy of his book but David has many of his recipes posted at his Facebook Page so check it out!

I'm touring during the month of November and will be signing copies of Nature's Weeds, Native Medicine and doing my Native Traditions programs for preschool children. That's the way I celebrate Native American History Month!

Want to book an event or program? Contact Dr. Marie J. Miczak via email at: drmiczak@yahoo.com or call 732-610-2841.

On the set of In the Kitchen with David. PHOTO:Gina, David Venable & Dr. Marie. Read the full article and see the video interview by clicking this link.

In The Kitchen With David - QVC's Resident Foodie

QVC's resident foodie and cookbook author, David Venable and Dr. M share recipes, tips & fun ahead of the live airing of David's Food Court.

WEST CHESTER, PA A lovely time was had by all who attended the live airing of David's Food Court on QVC, Wednesday October 16th. This was really two television shows in one, (In the Kitchen With David + David's Food Court) which also included a simultaneous live podcast so that our west coast friends could join in. Before David went on, he graciously gave me a one on one interview which we have here for you in HD:

QVC Studio Park
We were warmly received by QVC representatives who made us feel so at home. In addition to a sumptuous sampling of some of David's recent Divine Swine offerings (get this, Bacon Jam?) we also enjoyed his very creamy Mac and Cheese and Apple Slaw & Bacon Jam on bruschetta.

David served us Bruschetta topped with his Bacon Jam and Apple Slaw along with his Ultimate Mac and Cheese

QVC TV Studio: Behind the Scenes Look
We were then given a behind the scenes tour of the studio where we saw Emeril and David in action. A lot of technical work and expertise is required to keep everything running smoothly. The programs don't only offer entertainment, but they provide viewers with help and insight on products they may wish to buy after seeing them on the air.

Sunny, David and Haylie are tonight's judges on David's Food Court

And the Winner Is...
Jill Martin! Her Chicken Parmesan Sliders smelled so delicious cooking! The presentation was fresh and creative too. Star Jones' Lobster Mac and Cheese looked really good too but there could only be one winner and the television audience was able to cast their vote via David's Facebook Page. Visit him there and at the QVC website for more recipes, kitchen tips and just plain FUN!

"In the Kitchen With David" cookbook made my "Lucky Gift Guide" this year so check it out!

I want to especially thank QVC and Domain PR for the wonderful invitation and hospitality at the Studio Park. An unforgettable event, I hope to be back again soon.

Autumn Book Signing Tour & QVC TV Show

Dr. Miczak signing copies of her books during her lecture and book signing tour at NJ's state capitol.

TRENTON, NJ Monday, October 7th was the kick off for my autumn book signing tour! First stop was the West Trenton Garden Club which meets in the area of New Jersey's state capitol. Member guests were treated to a discussion of how to make natural products from garden flowers, herbs, vegetables and fruits and despite the remnants of Karen, the turn out was great. After the program, I took questions and signed copies of two of my most popular women's health titles:

"The New Woman's Herbal & Nutritional Guide" and "The Secret of Staying Young" both published by Lotus Press.

The New Woman's Herbal & Nutritional Guide covers natural health and fitness for women at every stage of life.

My tour will continue into November with signings and lectures for "Nature's Weeds, Native Medicine" in celebration of Native American History Month. This was my first book and includes many indigenous herbal preparations and food recipes handed down from my Iroquois ancestors. It is a wealth of information and perfect for those who want to make their own natural products at home.

Nature's Weeds, Native Medicine also has delicious Native American recipes for Pumpkin Bread & Corn Soup.

With both my books and my presentations, I like to empower attendees to be more self reliant when it comes to their health.  Garden Clubs in general "get it" when it comes to growing pesticide free produce and preserving what they harvest. That's why it is always such a pleasure to present for them and the West Trenton Garden Club was no exception!

Author Signed Copies
All of my books are available at the major booksellers like Amazon.com & Barnes & Noble. If you can't get to one of my book signings this season, simply email me at drmiczak@yahoo.com and I will ship you a signed copy of "The New Woman's Herbal & Nutritional Guide" for $18 plus shipping & handling, (PayPal or check). My books have gone to Kindle so author signed copies like these are going to be quite rare in the future.

Signing copies of "The New Woman's Herbal & Nutritional Guide" and "The Secret of Staying Young".

Next Stop on the Tour
Me and my books are headed west as I've been invited backstage on the set of QVC TV Studio's resident foodie and cookbook author, David Venable for In the Kitchen With David. I'm planning on trading a few recipes as I talk with David of the goings on behind the scenes of his very popular cooking show, (not to mention lots of tasting)!  Also in attendance will be top TV Chef, and culinary author Emeril Lagasse.

PROGRAM DATES & TIMES:
  
In the Kitchen with David^® - PM Edition - Emeril

Wednesday, October 16, 2013

08:00 - 10:00 PM EST

  

David's Food Court - Star Jones vs. Jill Martin

Wednesday, October 16, 2013

10:00 - 11:00 PM EST

QVC TV's resident foodie, David Venable.

Fall Menus-Natural Comfort Foods

Delicious, wholesome corn chowder is one of my favorite fall comfort foods.

One of the things I really enjoy about the fall is how warm and cozy smells of fresh baked bread and slow-cooker stews fill the house. I've been using my VitaMix daily and freezing our organic garden produce: plum tomatoes, chili & Poblano peppers, etc. We just grilled some garden butternut squash and apples the other day. So delicious!

Fresh picked butternut & acorn squash and tomatoes from our garden.

My goal for this fall is to keep my dishes fresh, seasonal and interesting. Right now we have fresh Sewansecott Clams on hand so serving linguine and clam sauce with white wine is what we do. When the oysters are back, (they are delivered to us each month in season), the menu will expand to include them as well.

Fresh delivered bushels of Sewansecott Oysters from VA.

Fall Dishes
This year, I'm really excited about trying some new dishes with the healthy ingredients I have to work with. I hope to get some inspiration from this event being hosted by QVC's resident foodie, David Venable. David is not a professional chef, but he has some really good insights on home cooking.

David Venable is QVC TV's resident foodie and host of "In the Kitchen with David" & "David's Food Court".

Easy Prep
Based on what I've seen, David gives very clear and simple steps to preparing whole foods. By that I mean he will take a butternut or acorn squash just as you see it growing in the garden and prepare it. I like that! Here is a video and recipe taken from his show and blog on how to prepare these autumn squashes: 
 

Baked Stuffed Acorn Squash (or Butternut)

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

2 acorn squash, halved lengthwise and seeded

1 Tbsp olive oil, plus more for coating squash

1 stalk of celery, diced

1/2 onion, diced

3/4 cup dry stuffing mix

3/4 cup chicken or vegetable stock

1/2 cup dried cranberries

1 (8.8-oz) bag precooked long grain and wild rice blend

1/2 cups cheddar cheese, grated

1/2 cup pecans, lightly toasted and chopped

Directions:

Preheat the oven to 350°F.

Lightly oil and season the flesh of each squash with salt and pepper. Place the halves flesh-side down on a baking sheet. Bake for about 45 minutes, or until fork tender.

While the squash is baking, make the stuffing. Add 1 Tbsp oil to a skillet set over medium heat and sauté the onion and celery until cooked through, about 5–7 minutes. Add the chicken stock and the mixture; bring to a simmer. Add the stuffing mix and cranberries. Stir, then remove the pan from the heat.

When the stuffing has cooled slightly, spoon it into a medium-size bowl and add the rice, cheese, and pecans. Mix until combined.

When squash has finished baking, turn each half flesh-side up and spoon the stuffing into the cavity of each squash. Bake for about 30 minutes, or until the stuffing is heated through and golden brown on top.

In the Kitchen with David
I've been invited backstage by QVC to meet with David on the set of his show: "In the Kitchen with David" and you'd better believe THIS magazine editor will be taking copious notes. This is a great time to expand your menus with the creamy textures of fall comfort foods. The air date & time of the live broadcast of "David's Food Court" is October 16th, at 10pm ET on QVC. I'm also looking forward to getting a copy of David's latest cookbook, "In the Kitchen with David - QVC's Resident Foodie Presents Comfort Foods That Take You Home"

Author-Editor, Dr. Marie J. Miczak will be on her book signing and lecture tour during the month of October.