Archive for the ‘Recipes’ Category

Celebrity Guest Chef Sonia’s Sarma Recipe

Sunday, May 1st, 2011

Once again our crew was in Toronto and had the honor of meeting up with Celebrity Guest Chef Sonia. For this visit, she was preparing one of her world class recipes, Armenian stuffed grape leaves, also known as Sarma. Though it seemed like a challenging recipe, she made the preparation with ease and the final product was amazing. We had to share the recipe with our readers.

• 1 1/2 lbs. ground lamb or beef (not lean)
• 1/2 cup rice or bulghour, or a combination
• 1/4 cup green bell pepper [chopped fine]
• 1/4 cup Armenian or Italian parsley [chopped]
• Cayenne pepper to taste
• 1 teaspoon basil
• 1 teaspoon black pepper or to taste
• 1 teaspoon salt or to taste
• 1 medium yellow onion [chopped]
•Combine the above ingredients and knead into a dough. A little water may be added to ease the blending.
• Grape leaves or Cabbage
• 1 cup water or 1 can Swanson’s® chicken broth or beef broth
• 8 oz crushed tomatoes or tomato sauce
• 1/4 cup lemon juice
• Take a large teaspoonfull of the filling and place on the grape leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled grape leaves side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour. Try this dish with a large dollop of plain yogurt or sour cream on top.

‘Shark Tank’ inspires people to buy Daisy Cakes but the shipping charges turns some off

Saturday, April 23rd, 2011

‘Shark Tank’ is the hit show on ABC that allows small-time entrepreneurs to receive investments and business advice from millionaires and billionaires. Last night, a southern lady, Kim Nelson, decided to ask the sharks to invest $50,000 in her business ‘Daisy Cakes.’ It seemed like a winning deal as all the sharks spoke about how much they loved the cake and that it was the best cake they had ever had in their life. ‘Daisy Cakes’ owner, who does not have her name on the website, even though her photo is prominent (is this a glitch or deliberate?) said that she could envision the cakes being sent in place of flowers for different holidays and occasions.

Like many other viewers, I decided to visit the Daisycakes website with a thought of perhaps buying a cake, but the website was down! Obviously, they received a lot more traffic than their server could handle and the site was taken down (I bet their server was Hostgator). However, the website was up again today and many viewers have liked the fanpage on Facebook. Unfortunately, there seem to be more issues: credit card shipping billing errors, and the price of shipping is just too much for many people ordering the $44 cake.

Here are some of the comments from the FB fan page:

-Cakes looks delicious, but the shipping is just as much as the cake price. ):

-You have 2 issues on your site – 1st I entered all my info and after submitting it showed someone elses name and address. 2nd the shipping to NY is the same amount as the cake.

-bummer, wanted to order several cakes but shipping is just sooo high.

-Well, I thought I would order a cake until I saw the shipping cost. I will wait for Barbara to get her hands on the business and figure out how to lower the shipping costs. Best of luck to you and your business. 🙂

-wow 50 bucks to ship to CA no thanks! really wanted to try them but not for over a 100 for a cake sorry.

Hopefully, Daisy Cakes can get it together while people are still thinking about their product!! I hope we can see then again in another episode of ‘Shark Tank’ with an update. It is interesting to see that you can order Omahasteaks Carrot Cake for a price of $14.99 with $14.99 shipping. So I don’t know why the shipping at Daisy Cakes is so high. From likeitido.

If you would like to try some of their recipes, kindly visit their website.

Celebrity Guest Chef Sonia’s French Onion Soup Recipe

Wednesday, February 16th, 2011

Recently on a trip to Toronto, we were fortunate enough to meet up with Celebrity Guest Chef Sonia who shared one of her amazing soup recipes with

French onion soup (Soupe à l’oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cooking.

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and Gruyere melted on top. The crouton on top is reminiscent of ancient soups


* 5 sweet Viladia onions or a combination of sweet and red onions (about 4 pounds)
* 3 tablespoons butter
* 1 teaspoon salt
* 2 cups white wine
* 10 ounces canned beef consume
* 10 ounces chicken broth
* 10 ounces apple cider (unfiltered is best)
* Bouquet garnish thyme sprigs, bay leaf and parsley tied together with kitchen string
* 1 loaf country style bread
* Kosher salt
* Ground black pepper
* Splash of Cognac (optional)
* 1 cup Swiss or Gruyere cheese, grated


Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning


Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.