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Thursday, July 31, 2014

An Update!

Well, it seems like a long time since I've posted anything here, on the blog! For that, I apologize; life seems crazy busy and hectic. I have several stories and interviews I have been needing to get written and posted, but seems like every time I think I can sit down and get to it, something comes up. I hope to be able to get back into the swing of things, soon! So, please be patient, and continue checking back here, regularly. As always, I urge you to search older posts for some great stories, interviews, and recipes! 

I need your help! Frank About Food needs a logo! I'm calling on you to submit your best idea for a logo. You can contact me for more information, and submit your ideas/pics/logos, at frankaboutfood@gmail.com.  

There are more ways to keep up with Frank About Food, now, as well. I've had the Facebook page for some time, now, and have recently surpassed 500 Likes. The Facebook page is a great place to follow food news, silly pictures and memes, shared recipes I have found online, and interact on a more daily basis. I have a Twitter feed that is similar to the content on the Facebook page, but some people enjoy the Twitter format more. Recently, I have taken the leap and started an Instagram account. There, you can find some great food porn pics, and even some of the different beers I enjoy. Lastly, I have a YouTube channel! And of course, there are no videos uploaded, yet! I am working on fixing that! I will have an introductory video posted, soon. With the YouTube channel, I imagine having video tutorials, cooking demos, Q&A sessions, and maybe video footage of different food-related events. Please keep an eye on there. 

Please follow me via all these social media outlets, and be sure to share with your friends and family! Also, please feel free to give me feedback and suggestions. What would you like to see on YouTube? Any questions you have? 

Thanks for all your patience! I promise to get my arse in gear, soon! 

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Saturday, July 5, 2014

Frank About... Blueberry Lamb Kebabs and the Webb City Farmers Market

This weekend I was fortunate enough to be invited to put on another cooking demonstration. I choose blueberries as a focal point, this week, as seen on Cooking With Carol from Tuesday where I made Blueberry Upside Down Cake. For the Webb City Farmers Market demo, I chose something a little bit different, blueberry lamb kebabs with a yogurt cucumber mint sauce, basically a tzatziki sauce. I love being able to showcase fresh herbs from Fredrickson Farm, responsibly raised lamb from Sunny Lane Farm, and gorgeous fresh blueberries from Robertson Family Farm! I will add pictures when I have them uploaded from the demo, but for now, here is the recipe! 



Blueberry Lamb Kebabs

1 lb. lean ground lamb
1 C. blueberries (fresh or frozen), roughly chopped
1/4 C. shallots, minced
1 Tblsp garlic, minced
2 Tblsp fresh mint
1 tsp. lemon zest
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. crushed red pepper
1/4 tsp. ground cloves
skewers

Yougurt Cucumber Mint Sauce:
1 C. plain Greek yogurt
1/2 C. cucumber, peeled, seeded, and grated
2 Tblsp. fresh mint, chopped
1 Tblsp. fresh dill, chopped
1 Tblsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. black pepper

1.  Combine all the sauce ingredients and chill until ready to serve. 

2.  Preheat oven to 400°F. If using wooden skewers, soak in water for at least 10 minutes. 

3.  Combine all the kebab ingredients.

4.  Using wet hands, form the lamb mixture into oblong sausage shapes and mold around the 
     top half of each skewer. 

5.  Bake on a baking sheet for 10-12 minutes.  Broil an additional 5 minutes to brown the 
     outside surface. You may also grill over medium heat.

6.  Serve kebabs with the yogurt mint cucumber sauce. You may serve atop a bed of seasoned 
     couscous, and/or pita bread. 

Tuesday, July 1, 2014

Frank About... Blueberry Upside Down Cake

Today on "Cooking With Carol" on Living Well, I am showing a very quick and easy recipe for Blueberry Upside Down Cake. I am using lemon poppyseed muffin mix in my version. Blueberries and lemon just work so well, together. 

For the demo on Saturday, at the Webb City Farmers Market, I will be continuing the blueberry theme and am going to use Sunny Lane Farm ground lamb with blueberries to create a delicious kebab. I will post the recipes closer to Saturday. 

Here is the video from the show: 






Blueberry Upside Down Cake

2 C blueberries
1/4 C sugar
1 tsp cornstarch
1 - 6.5 or 7 oz package muffin mix, any flavor 
1 egg, beaten
1/3 C milk

1.  Preheat oven to 350°F. Spray an 8 inch round cake pan with non-stick vegetable spray. 

2.  Combine the sugar and cornstarch in a medium bowl. Add the blueberries, and gently toss 
     to coat. 

3.  Pour blueberries into cake pan. 

4.  Combine the muffin mix, egg, and milk in a medium bowl, until slightly lumpy. Do not 
     overmix. 

5.  Carefully spread the muffin batter over the blueberries. Bake for 25-30 minutes, or until the 
     cake springs back when pressing a finger against the center. 

6.  Cool for at least 5 minutes in the pan. Then, invert onto cake plate. Slice into wedges, top with whipped cream and serve.