About Jackie Gordon
Singing Chef Jackie Gordon creates “eatertainment” that caresses and canoodles your senses. Read her blog, The Diva That Ate New York.
Blog: The diva that ate New York
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Wed, 1/18 – 3:34 PM
The Diva That Helped Throw The IACP Launch PartyWhen you go to a party that’s hosted by a person who LOVES and makes GREAT food, you know it’s going to be a FABULOUS party because GREAT food makes a party.
But there’s a step up from this, and that’s when you go to a party filled with hundreds of people who LOVE and make GREAT food and there’s GREAT food and drink, to boot. That, my friends, is a FOOD LOVE FEST!
That was the scene at Santos Party House last Monday for the International Association of Culinary Professionals (IACP) Launch Party for “The Fashion of Food” Program. In March 2012, the IACP annual conference is coming to New York City for the first time in thirty years. The theme of the conference is the The Fashion of Food: an exploration of where food, fashion and media connect.
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Wed, 1/11 – 5:05 PM
The Diva That Hosted Chinese New Year Potluck 2012It’s baaaaaack! By popular demand and because we had such an incredible time last year, Ken and I are hosting the “Year of the Dragon” Chinese New Year Potluck on February 4th, 2012.
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Mon, 12/5 – 12:36 PM
The Diva That Co-Hosted NYC Cookie Swap 2011Have you stood face-to-face with over a thousand cookies that you could eat and take home to feast on? If you haven’t, you totally should!
I had the absolute DELIGHT! of hosting NYC COOKIE Swap yesterday with Maggy Keets, Gail Dosik and Ken Leung. What a fun event! The local and not so local food community came out in droves with their A-GAME cookies and it was STUPENDOUS!
I made: Cranberry Pepita Rugelach with Apple Honey Jelly | Stained Glass Ginger Cookies | Peppermint Chocolate Bark Stars
Let my video tell the tale of tasty treats…
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Tue, 11/29 – 9:53 AM
The Diva That Made Coconut Whipped Sweet PotatoesOn Twitter the other day, Mdvani (@LadiesWhoLunch1), who I believe is vegan, asked me how to make sweet potatoes on behalf of a friend. I tweeted three ways:
- Peeled and roasted rounds with slivers of garlic on each slice in olive oil and S&P
- Peeled and casseroled chunks with fresh apples, dried cranberries, maple syrup, butter and S&P
- Whipped with milk or cream, butter, brown sugar and sweet spices.
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Wed, 11/23 – 3:08 PM
The Diva That Made Roasted Garlic & Feta DipI found this recipe, many years ago, for the Chinese Laundry Cafe’s “Feta And Garlic Pate” online and it had this explanation: “This funky little cafe is a regular hangout for Queen’s university students. Lucky students. This recipe comes from the owner, Ann Marie Rousseau.”
I lightened the original recipe which had six tablespoons of butter in it, by leaving that out and added a lot more feta and a little more sour cream. I decided to roast the garlic so I added a lot more of it since the flavor of roasted garlic is softer. Oh, and I increased the scallions, too. You can substitute chives. Maybe with all that butter you could mold it and serve it like a terrine. I thought it was unnecessary. Now it’s got balls—Just the way I like it!
I used this as one of the layers in the Roasted Garlic & Feta, Butternut Squash, Beet & Cranberry Parfait on my Thanksgiving 2011 Menu
Then I said, “Use coconut milk if you want them to be vegan.” That, was a moment of GENIUS! And that’s how I made them for Thanksgiving and they were FANTABULOUS!