Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Quail Egg Crostini Three Ways from Eggs on Top

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Food Gal App for San Francisco Bay Area Foodies with a chance to win your own!

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Written by foodie pam   
Sunday, 09 September 2012

ImageWhether you live in the San Francisco Bay Area or plan on traveling here, finding great restaurants is a top priority for every Foodie.  Carolyn Jung, aka Food Gal, is a former San Jose Mercury News Food editor who knows her way around the SF Bay Area food scene.  She frequently blogs about restaurants on her blog and has transformed that resource into an even greater one with her Food Gal's Ultimate Guide to Bay Area Dining app ($1.99 in the iPhone App Store with Android version coming soon).  

The app offers a selection of 75 Bay Area restaurants that Carolyn has tried and enjoyed.  She describes each restaurant and provides details on fab food choices. The app has a great interface that lets you find the restaurants on a map (based on your location if you let it) or as a list.   

While Carolyn and I live only a few miles apart and have explored restaurants together, I’m amazed at some of the hidden gems she’s found and shares in her app.  That’s because the app highlights both well-known, highly-rated restaurants along with smaller and less familiar, but equally tantalizing places.  In other words, whether you’re a life long Bay Area resident or newbie, this app is sure to introduce you to new restaurants.

And now for that chance to win! Before September 17, 2012 add a comment to this post as a registered user that describes one of your favorite San Francisco Bay Area restaurants.  We’ll pick our 3 favorite entries to receive a free copy of Food Gal’s app.   

Note: in order for us to be able to contact you the comment must be added as a registered Project Foodie user to be eligible to win. 


Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.


Last Updated ( Sunday, 09 September 2012 )

Satisfying Those Summer Cravings

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Written by Team Project Foodie   
Monday, 13 August 2012

ImageCraving something different for the remaining hot days of summer? This month we've found some deliciously different frozen treats, adult libations, energy sources, and busy-family helpers....

Magnum Mint

ImageMove aside those pints of gourmet ice cream in your freezer to make room for a welcome change of pace.  The Magnum Mint gourmet ice cream bar will wow you with refreshing mint flavor. These elegant bars will appeal to adults who want a great tasting frozen treat without a sugar high. Also available in double caramel, double chocolate, classic, almond, mochaccino, white chocolate, and dark chocolate flavors. - picked by Foodie Pam

Michel Torina Malbec Rosé

ImageRosé makes the perfect summertime wine, but by August you may be growing weary of the classic version. For those looking for something different, Michel Torina's Malbec Rosé is a splendid option to accompany light meals on hot summer nights. This Argentinian rosé is fruit-forward with some acidity and light tannins (~$13/bottle). - picked by Foodie Pam

Luna Fiber Bar

ImageOver the years I've found protein bars useful on those occasions when I need something to stave off hunger pangs on a busy day. The Luna Bar is the nutrition bar that I most frequently turn to, and lemon zest is my favorite flavor. The newest member of the Luna family, Luna Fiber Bar, offers the same great flavor and nutritional value of the original with the added bonus of 7 grams of hunger-curbing fiber. They are ideal for those of us looking to kill those junk food cravings between meals; and, of course, for those exerting themselves in the great outdoors. - picked by Heather Jones

Brat Hans Chicken Burgers

ImageAs a mother I confess there are many days when i want something not only healthy and satisfying to feed my family at dinnertime, but I need it to be quick and easy. Fortunately there are several new products that answer the needs of busy families. One such item is The Original Brat Hans Natural Chicken Burgers. Exclusively sold at Whole Food Markets, these fully-cooked burgers are offered in inviting flavors such as Florentine, Jalapeno & Cheddar, Bacon & Cheddar, and Pesto. These burgers are free of hormones, antibiotics and preservatives, and most importantly, they are delicious. I find these especially handy for nights when my hubby is on dinner duty and the kids are out of my ever-watchful eye. - picked by Heather Jones

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.


Last Updated ( Sunday, 12 August 2012 )

It's more than great wine

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Written by foodie pam   
Monday, 25 June 2012

ImageHow do you pick wine?

If you're like most people the taste of the wine is important. (Unless, of course, the wine is free in which case taste apparently doesn't matter -- at least that's the way it seems based the number of people I see drinking lots of very poor quality wine at social events, but that is another story.) 

The taste of wine, shall we say, is typically top priority when deciding upon a wine to buy. That old adage of drink what you like is definitely true. Cost is also a pretty important factor since most of us have a limit on not only what we can, but what we want to spend on wine.  Although I would argue that this should not, within reason, impact the taste or quality of the wine we choose.

So is that how you pick wine? Find a great tasting wine that you can afford? If you are at a restaurant that is often how a sommelier helps you pick out a wine.  This might also work at a small wine shop without lots of choices. But, fortunately for us, their are so many great tasting wines available these days that other factors are often needed to help us select a wine.

I've found that learning about the winery can help and as a bonus it is a fun experience. If you live near wineries, visiting can give you a feel for the types of wines that are available. Though to really learn about the winery I like to attend winery events; especially if they are small scale events where you can interact with the winery proprietors.

I recently attended a wine dinner at Madrona Manor for Unti Vineyards.  George Unti, the winery founder, served as host.  Before the dinner we had some time available to chat with him.  We learned that as a former grocery store manager he'd watched how consumers taste in wine had evolved in the past couple of decades. Thru travel to Europe, George found his taste preferences for wine and when he retired, he decided to move to the Dry Creek area near Healdsburg, CA.  He didn't start the winery immediately; first he started with growing some grapes and over time he evolved into a winery owner (luckily for us).  His son helps run the winery -- keeping it a small family affair that flat out has great wine.

During the dinner George introduced each wine providing details on the grapes, the harvest and the vintage.  It was fascinating and while it may not have made the wine taste differently it certainly impacted my perceptions.  The dinner itself was wonderful with seasonal ingredients from Madrona Manor's garden that were perfectly paired to the Unti Wines.  Overall, a great informative, fun and tasty event. 

If you haven't tried a wine event at your favorite winery I encourage you to give one a try...

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.


Last Updated ( Sunday, 10 June 2012 )

Foodie Feast in New York City

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Written by foodie pam   
Monday, 18 June 2012

ImageWhat's a foodie?  It's a question I get asked a lot.  While you'd think I'd have a great answer, I don't. 

Generally, I say foodies appreciate the food they eat and take care to eat great tasting things whenever possible.  But examples often work much better.  Such as, when a foodie travels they plan where to eat throughout their entire trip. 

Now, I know some of you are nodding your heads -- you've been there and perhaps you've even let the dining location choices dictate other activities on a given day.  But some people who I say this to look at me like I am crazy.  Does it really sound that outlandish to pick out where to eat so you can savor as many amazing bites as possible?  I don't think so and on a recent trip to New York City I did just that…

Given the extra calories I was likely to consume I limited breakfast to fruit and coffee on most days and had a great time running the trails in Central Park and the Manhattan Waterfront Greenway.  And given the sheer number of restaurant choices in New York City I decided to focus on the restaurants of chef's whose cookbooks I frequently cook from. I also used Mike Colameco's Food Lover's Guide to New York City to help me decide where to eat.

Sarah Jenkin's Olives & Oranges cookbook rivals only Andrew Carmellini's Urban Italian on my list of top cookbooks that I frequently turn to.  Clearly, I had to visit both chef's venues. 

Sarah Jenkin's Porchetta is a very small restaurant that focuses on porchetta sandwiches.  Very small is really an understatement.  It has a counter inside and two benches outside; otherwise it is purely take out.  The menu is equally sparse but that's fine since the star attraction is the Porchetta sandwich.  One bite and you know you are indulging in something special.  Nestled within a hearty roll is roasted pork with a special combination of seasonings including wild fennel pollen and really crispy skin. Words alone cannot describe it so I urge you to try it out yourself…

Andrew Carmellini has two great cookbooks (Urban Italian and American Flavor) and two New York City Restaurants (Locanda Verde and The Dutch).  I went to both.  This was my second visit to Locanda Verde (yes in a city with this many restaurants it was so good the first time that I had to come back).  I must admit I returned as much for pastry chef Karen DeMasco's desserts as I did for the savories.  Choosing what to eat here is very difficult. Everything I've had is wonderful -- the Sheep's milk ricotta; the Burrata with eggplant calabrese, dandelion greens and fried rosemary; the Locanda Salad of bitter greens, dried cherries, hazelnuts and smoked speck; Pappardelle with lamb bolognese, ricotta and mint; the Shaved Porchetta Sandwich with grilled onions and provolone and more.  But the critical thing is to save room for dessert.  I particularly like chef DeMasco's use of frozen granita to accent flavors such as the carrot granita on the carrot cake.

The Dutch has a more American feel in contrast to the Italian focus of Locanda Verde.  I admit that originally I wasn't sure I wanted to deviate from the Italian food I so fondly know chef Carmellini for, but I am very glad I did.  The burrata with organic broccoli had pure clean balsamic vinegar and a few pickled items (onions I think) that made it stand out.  My absolute favorite dish of my entire visit was the Korean Style Hanger Steak with Kimchi fried rice and egg.  While I tend to stay clear of hanger steak because it can be a tough cut this was prepared perfectly and not at all tough.  The Kimchi fried rice stole the show: spicy, crunchy, and addictive. I may well have stumbled upon something I will crave again and again.  Dessert was also wonderful.  I'm not sure what magic Andrew Carmellini uses in obtaining pastry chef's but his selection of pastry chef Kierin Baldwin was an outstanding one.

Jim Lahey is probably best known for his no-knead bread and Sullivan Street Bakery, but his latest cookbook, My Pizza, is what got him on my list of restaurants to try.  Co. is a pizza focused restaurant that just so happened to be around the corner from where I was staying.  Since I've made several of the pizza's in My Pizza that are also on the menu of Co.  I knew that I not only had to try the restaurant but already had favorites to try.  The thin crust dough is amazing.  I was pleasantly surprised that what I make at home is very similar.  The pizza's were good too, but since I've made them and customized them to my tastes my expectations were high and I was slightly disappointed in the result.  That's not to say it isn't a great pizza place, but it is pretty hard to compete with something individually tuned to your own palate.

Momofuko's pork buns were a must have that I enjoyed on my first day in the city at David Chang's ssäm bar. I've heard lots of people say how good they are and we even have a recipe of them available here on Project Foodie from the Momofuko Cookbook.  Typically such expectations result in disappointment but not in this case.  I found the pork buns as wonderful as everyone said they would be.  The bun is light, the sauce melds perfectly, the house made pickles have just the right crunch and the pork belly was luscious and over the top as I expected.  The surprise was the accompanying Sriracha sauce which I found very addictive.  If I'd had another open lunch spot I would have been back here (and again).  And next time I'd like to visit one of his restaurants for dinner. 

Within eyesight of ssäm bar is Milk Bar and pastry chef Christina Tosi's famous Crack Pie. While I did indulge at the Milk Bar, it was with the Candy Bar Pie: sweet, intense and original with more peanut that I'd expected.  I also had a taste of the Espresso Milk Shake which was exactly like you'd imagine and, of course, delicious.

My last choice was more traditional with no accompanying cookbook (that I know of at least).  Katz's Delicatessen is a New York City icon that has existed for over 125 years but remains packed at lunchtime with lines both to enter and order your food once you get inside. They have the system down;  everyone gets a ticket when they enter and as you pick items your ticket gets updated so that when you leave they know how much to charge you.  No one gets out the door without showing their ticket.  Despite the crowd and somewhat rushed atmosphere the Pastrami was well worth the visit. 

Wow! -- what a few days of savoring food from some of my favorite chefs.  Good thing I got in some exercise, including checking out the elevated park The Highline that transformed a former elevated railroad line and urban blight into a beautiful green area in the city.  And helping even more to burn some calories were the many miles of runs as I continue to train for my next half marathon! 

Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.


Last Updated ( Sunday, 10 June 2012 )

Celebrating Barolo

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Written by foodie pam   
Monday, 11 June 2012
ImageHave you heard of Marchesi di Barolo?  It's an Italian winery in Barolo that has imported wine into the US since the 50's.  

I hadn't heard of them until a recent tasting event I attended that was hosted by their new distributor Wildman & Sons.  The event was to welcome Marchesi di Barolo and as part of the celebration we tasted select vertical and horizontal flights of Marchesi di Barolo vintages from the 1970's through 2010.  

Typically in such a tasting I will find a few wines that I enjoy and some I don't.  To my amazement I enjoyed all of the Marchesi di Barolo wines and found several that were knock outs.  

ImageMarchesi di Barolo, founded in the 19th century, is now run by the 5th generation of Abbona family members Ernesto and Anna Abbona.  Ermesto is the wine maker while his wife Anna serves as the face of the winery. Anna's friendly, outgoing and delightful personality was only second to the quality of her husband's wine at the event.  The next generation wine maker and marketer, that is Ernesto and Anna's son and daughter, were also present spreading the word on the winery.  With each tasting the family shared details on how the wine was made along with how the grapes grew that year and how both affected the resulting wine.

All of the wine I tasted was very good.  Of course some stood out more than others but I would gladly drink any of it again.  The vertical tasting of 1970, 1980, 1990, 2000, 2001 and 2003 Barolo Riserva was very interesting.  Over the years the winery made some changes in how the wine was produced adding some more modern techniques.  The changes were evident in the vertical and highlighted that modern techniques can improve wine.   My favorite wine in the vertical was the 1990, although the 1980 was also exceptional with all of the older wines still very alive.  However, I found the horizontal tasting of 2007 Barolo's more practical since those are wines I (and you) have a chance of enjoying again… These included the Coste di Rose, Cannubi, Sarmassa and del commune di Barolo.  The Barolo Sarmassa was my favorite.  It had a deep red color, aromas of vanilla, licorice and a full bodied taste with blended spicy and woody notes.  I also particularly enjoyed the Barolo 2006 Tradizione.

Following this event I sought out some other Barolo wines to see if my love of Barolo wine was a result of the dedication of Marchesi di Barolo or the just the flavors of Barolo grapes.  After trying three other non-descript Barolos I am confident that I do like Barolo's in general, but that the Marchessi di Barolo are indeed special and worth seeking out.Disclosure: Samples of products discussed in this post may have been provided to Project Foodie by publicists and/or manufacturers.


Last Updated ( Sunday, 10 June 2012 )
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