A Quick Question?

Just checking here with all you awesome readers.
I am getting ready to start a podcast, based on this blog, but I need a digital logo (in 1400×1400 pixels, but one that also looks good at 150×150). I need that to submit my podcast to iTunes. The podcast is going to be killer-awesome (hey! I can dream!) but it needs the right image to capture people’s attention. I don’t have those skills.
Here is my deal:
I would like to swap services. You create a striking logo for me, and I will promote you on the podcast and associated blogs (both here on Blogger and on the dedicated domain) for up to 2 months. I will promote you as a sponsor of the podcast, with a 15 second pre-roll at the start of the show, and a 60 second mid-roll at about the 2/3 mark. I will close the show with one additional 10 second reminder of your outstanding services.
In addition to my blog readers, I have a large audience of followers on LoseIt, and am in a large group of world-wide podcasters and podcasters-to-be, many of whom are at the same point as I am.
Who can help? Send me a message and we can discuss details.

If you don’t create digital art, but know someone who does, please forward this to their attention. Thank you! Shoot me an email if you can help!

Another Fun Day Cooking on TV

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.
Baked Eggs are still in the oven.
Crepes ingredients. Brad Stillmank’s Wisco Disco adds just the right flavors!
Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real! 

Prepping for Sunday’s Show

On Sunday, I will be making crepes on Good Day Wisconsin. I am making both recipes before Sunday, just to make sure that I eliminate any rust. I don’t make crepes every day. Planning and preparation is important when success is important. If I were cooking for myself, I might be tempted to not worry about details and just “wing it.” But when I am cooking for guests at home, I try to create food as good as possible (which, in my humble opinion, is sometimes as good–or better–than what is available in a restaurant.) When I am cooking on live television, that increases the need to be as correct as possible. So I practice my recipes.
When I made foods on previous shows, I always had all my ingredients out on display so people could get an idea what was necessary. My recipe is very basic: milk, eggs, flour, vanilla, salt, and beer. Yes, beer. (Here in Wisconsin, we can put beer in anything, right?)
Every beer brings its own characteristics. You can’t use just anything. Something like North Coast Brewing Old Rasputin Russian Imperial Stout–a great beer–would add a powerful flavor, as would something hugely hoppy like Dogfish Head 90 Minute IPA. So, I made a test batch tonight. And I know what I am using.
So, you may be wondering what beer I will use. I don’t want to keep you in suspense.
I am going to use Wisco Disco, a fine amber ale brewed by my friend Brad Stillmank and the Stillmank Brewing Company here in Green Bay. It is malty and hoppy, smooth and delicious. You can see in the photo that one can of the four-pack is gone, sacrificed for the test batch. Well, not all of it. The recipe only needed 5 ounces, leaving 11 ounces for my glass!
If you are local, I hope you watch me. (Also, locals will be able to buy some of this great beer!) If not, I will post a link to watch my segments online.

Think happy thoughts for me!

Wooo-Hooo!! I’m Cooking on TV Again!

If you are local to Green Bay, Wisconsin and are available in the morning this Sunday (February 16, 2014) I will be cooking on WLUK Fox11’s “Good Day, Wisconsin!”show. I will be featured in “Cooking With You” with anchor Emily Deem, and my segments will air at approximately 7:50 and 8:50am.

I posted my recipes here a few minutes ago (Crepes and Baked Eggs with Spinach and Feta Cheese.) Emily requested a couple light recipes because we all tend to eat a bit heavier in the depth of the Wisconsin winters. Both of these recipes are very versatile. Crepes can be breakfast, brunch or desserts, and can be sweet or savory. The egg can be used for breakfast, brunch or dinners, and you can replace the spinach and feta with other preferred options. I give basic recipes for both, and then some ideas for variations.

If you are not able to watch me live on Sunday morning, I will again post a link here on Monday so that you can go online and watch me.

We are going to have fun!

Crepes and Baked Eggs with Spinach and Feta Cheese

From left to right: strawberry, nutella-strawberry, and lemon
Basic Crepe Recipe
Makes 12 crepes
6 oz milk
5 oz beer
1/2 tsp vanilla extract
2 eggs (room temperature)
1 cup all purpose flour
1/8 tsp salt
1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Add the remaining ingredients and mix for another minute, or until thoroughly mixed and smooth.
2.  Cover bowl and refrigerate for at least 2 hours.
3.  Re-whisk the batter just before you begin frying the crepes.
4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.
5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.
6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.
7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.
8.  Remove from skillet.
9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.
Nutritional data (per crepe, without any filling):
Calories:           64
Fat:                   1.2g
Sat fat:              0.5g
Chol:           36.5mg
Sodium:       43.8mg
Carb:                 9.2g
Fiber:                0.3g
Protein:             2.7g
Possible fillings are endless:
A whole banana, sauteed in some butter
Nutella (or peanut butter) and banana
Nutella (or peanut butter) and strawberry
Any other fruits (fresh or canned pie filling) with whipped cream
Lemon juice and powder sugar
Greek yogurt and your favorite fruit
Your favorite jam/marmalade
Bacon and eggs (with a touch of cheese)
Ham and cheese
Cream cheese and smoked salmon
Shredded chicken and salsa
Thin-shaved beef with horseradish yogurt
Baked Eggs with Feta and Spinach

Baked Egg with Feta and Spinach
Serve 4

4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey’s Sunny Paris.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste

1.  Preheat oven to 350F.
2.  Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3.  With electric mixer, beat egg whites until stiff peaks form.
4.  Gently stir in cheese, spinach and herbs.
5.  Divide between the four cups.
6.  With a spoon, create a small well in the center of the egg white mixture.
7.  Carefully slide a yolk into each well.
8.  Place cups on a baking sheet, and place in oven.  Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.

Nutritional data:
Calories:          106
Fat:                    7g
Sat fat:               3g
Chol:           220mg
Sodium:       186mg
Carbs:             1.6g
Fiber:              0.2g
Protein:           9.3g

Crumbled bacon and finely shredded sharp cheddar
Shedded Swiss and minced mushrooms
Fresh basil, scallion and Parmesan