By Brooke A. Brown

No offense to the Northern Cardinal, the Rhododendron or the Golden Delicious Apple, but when it comes to representing the great State of West Virginia in the form of an official symbol, I find that something is sorely missing. In all my travels around these United States of America, I’ve never witnessed the affection for – or abundance of – No-Bake Cookies like what we have here in the Mountain State.

For those very few of you who’ve no idea what I’m talking about, the No-Bake Cookie is a delicious amalgamation of cocoa, peanut butter and oats that sets up something like fudge once it cools, thus rendering an oven completely unnecessary. And they couldn’t be easier to make (*see recipe below).

They also couldn’t be easier to buy. I’ve seen them at Krogers in their bakery, and at various convenient stores throughout the valley. But I always opt for the homemade kind found at Taylor Books on Capitol Street. Theirs reminds me of the ones my step-father-in-law’s mother (that’d be my step-grandmother-in-law… or Nona, for short) lovingly houses in decorative holiday tins this time of year. Trust me: those cookies are M.I.A. long before Santa makes an appearance. The ones at Taylor Books move fast, too, and they no-bake ‘em by the dozens every day.

So what is it about this little cookie that screams West Virginia? For me, it’s a number of things: The simplest of ingredients that combine to form such complex flavors and textures. The imperfect shape that so clearly distinguishes it from other cookies. The resourcefulness of not needing a fancy mixer or 350-degree oven. The fact that they’re like our own little secret. I don’t know… sounds an awfully lot like the 35th state to me.

Call your congressperson. Email the electorate. Go tell it to the governor. The No-Bake Cookie Campaign for Official State Symbolhood starts now!

*No-Bake Cookie Recipe

INGREDIENTS
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup creamy peanut butter
3 cups quick cooking oats

DIRECTIONS
In a saucepan over medium heat, combine the sugar, cocoa, milk and butter. Bring to a rolling boil, stirring frequently so the sugar doesn’t burn. Boil for 1 minute, continuing to stir. Remove from heat and quickly stir in the vanilla, salt, peanut butter and oats.

Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

By Brooke A. Brown

Just a quick reminder post regarding the return of the Sitar of India’s lunch buffet. Today marked day one of the comeback, and it was simply fantastic! Today’s line-up consisted of both vegetarian and non-vegetarian dishes, including chana masala, vegetable pakoras, saag aloo and chicken tika masala (hands-down the restaurant’s most popular dish). Salad, bread (traditional nan) and rice pudding (also known as kheer) rounded out the offerings on the two carts.

Today’s crowd wasn’t as big as I figured it would be, but perhaps folks are still stuffed from too much turkey and dressing. That is a claim I cannot make. (After all, I am a professional.) I expect the crowds will swell once stomach sizes shrink and word gets out, so show up either slightly before or some time following the typical 12 ‘o clock lunch hour. Your next attempt to try the new buffet is this Wednesday.

IF YOU GO: Sitar of India, Authentic North Indian dishes from (relatively) mild to (quite seriously) spicy. 702 Lee St. E., Charleston, W.Va. 304/346-3745. Lunch buffet on Mondays, Wednesdays and Fridays at $8.99 per person.

So it’s been an unusually cold November thus far. That means, among other things, that the hot chocolate has been flowing earlier than usual at the abode of yours truly. Typically my Lovely Miss S and I make our own, starting with good quality cocoa and slowly adding organic milk, sugar, vanilla and a dash of cinnamon until piping hot.

But considering we were forced into early hot chocolate production this year, we decided to simplify for the time being with an instant mix we spotted at The Purple Onion. We oft times nix the idea of mixes, but this version from Food TV’s Barefoot Contessa met our standards of both few and all-natural (i.e. easy to pronounce) ingredients. Plus, it was expensive… so it had to taste good, right?

Now I like chocolate just fine, but my Miss S is a bit of a connoisseur when it comes to all things related to the cacao bean. Therefore, she’s much more qualified to finish this particular post. With that being said, take it way, Miss S!

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By Brooke A. Brown

I have this buddy in New Jersey who I chat with on an almost daily basis. I wouldn’t say we’ve made much progress on solving any of the world’s problems, but we’ve certainly kept up an interesting dialogue over the years that consists of three very important topics: music, sports and food. He casually mentioned in an e-mail this past Monday that he was driving into the city to take his son to see the Christmas Spectacular at Radio City Music Hall… oh, and to pay a visit to the Doughnut Plant.

I first learned about the DP a couple years ago while watching an episode of Emeril Live! on Food TV. The thing that immediately intrigued me about this shop during Emeril’s tour was its commitment to using all natural ingredients, not to mention fresh fruits and nuts for the glazes. I can still picture that pristine, pistachio-encrusted doughnut in my mind’s appropriately circular-shaped eye.

Fast-forward a few years later and there’s the Doughnut Plant once again on the Food TV, this time being featured on Throwdown with Bobby Flay. I foolishly watched, and later tried to satiate the power-of-sugar-suggestion with something lame, like a piece of buttered toast with jam or some such.

So, and with all of that being said, I implored him to take his trusty camera along for the ride in order to document this excursion for me (and in a roundabout sort of way, you). The photos obviously speak volumes. The perfectly round and decadently-glazed specimen directly above is a seasonal, cranberry doughnut. And according to my pal Drew, this variety was befittingly tart and completely lacking of artificial flavors. Ah, the benefits of using actual cranberries when making a doughnut in their honor.

Drew’s favorite, however, was the chocolate doughnut. I’m told it tasted of deep, pure chocolate and was not overly sweet like, for instance, some random candy bar or some Hostess snack cake. And unlike Krispy Kreme doughnuts, which are exceptional in their light and simplistic elegance, these Doughnut Plant pastries were of impressive heft and, therefore, value-added substance. Again, one witnesses greatness through the use of quality ingredients.

Obviously it’s a bit of a bummer that we in the Mountain State cannot take a bite out of these big city baked goods. But it’s also undeniably fun to sometimes live vicariously through others, especially those with trusted taste buds and access to places we may never visit. I’m not speaking for myself in this case; I will make it to Doughnut Plant some day. And I’ll have a good friend by my side.

NOTE: Watch CBS Sunday Morning this Sunday (November 23rd) to see Doughnut Plant doughnuts being made.

By Brooke A. Brown

Okay, I’ll admit it: I do not have a problem with Rachael Ray. To be certain, I think she’s an absolute goofball, what with her expressions of “Yum-o!,” “E.V.O.O.” and the like. But as a fellow foodie and a rather accomplished (albeit humble) home cook, I also think she’s entirely rad. All it took to win me over was an episode of 30 Minute Meals that showed her making miniature meatloaves in a muffin tin. Genius!

So I’ve been suckered into buying a cookbook or two, flipped through copies of her magazine and have even surfed the Food Network’s site for some of those half-an-hour recipes. After trying numerous concoctions, it should be duly noted I’ve yet to try a Rachel Ray creation that didn’t satisfy. She’s especially gifted, in my opinion, when it comes to seasonal, fall-themed food. And that’s where this recipe comes into play.

I guess it was about a month ago that I first prepared this meal. I made a few adjustments in order to bring down the saturated fat content (noted below in italics). Don’t worry, the dish still maintains its rich and creamy goodness. It’s just that you might now live to enjoy the leftovers.

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By Brooke A. Brown

My very first post for this blog was a tribute of sorts to one of my favorite restaurants, the Sitar of India. There was a time when Miss S and I dined at Sitar at least twice a week. That frequency has lessened in recent months, but we’re still mighty loyal to our old, spicy haunt.

As a matter of fact, we were just there this weekend enjoying a leisurely dinner with friends when I noticed a handwritten sign near the cash register. The Sitar is bringing back its wildly popular lunchtime buffet!

Beginning December 1st, every Monday, Wednesday and Friday will find that once-familiar buffet cart loaded down with basmati rice, traditional nan, vegetable pakoras, vegetarian and non-vegetarian curries and masalas, and (fingers-crossed) rice pudding. The price will be $8.99 per person (a bit pricey for lunch, perhaps, but it is all you can eat).

Now, seriously… how good is this news?

IF YOU GO: Sitar of India, Authentic North Indian dishes from (relatively) mild to (quite seriously) spicy. 702 Lee St. E., Charleston, W.Va. 304/346-3745.

By Brooke A. Brown

You’ve all heard the buzz about the Vietnamese restaurant that is supposed to open in South Charleston, right? Well, you have now. And it’s finally open! (I’m only a month late in reporting this news, by the way.)

The ‘it’ to which I’m referring is Pho Vinh Longh, a genuine, 2 Legit 2 Quit noodle house located on the increasingly worldly D Street in South Charleston’s Mound District. According to my friend Jenn G., who just so happens to work in So. Chas., Pho Vinh Longh offers 14 different noodle dishes and 16 different beverage specialties on its menu. A dinner engagement is, needless to say, in the works.

Until then, let me know if you’ve given Pho Vinh Longh a try. Leave your comments in the, er, comments section below. I’ll post a detailed review in the weeks ahead.

By Brooke A. Brown

Okay, I’ll admit it: The Food Network’s Diners, Drive-Ins and Dives is a serious guilty pleasure of mine. Partially because I’m ridiculously jealous of host Guy Fieri and his chosen career path, but also because his passion for food is ultra-contagious.

This is a clip of his visit to Hillbilly Hotdogs in Lesage, West Virginia. I’ve yet to make it out that way, but I’m convinced that – under the right circumstances – I could win one of those t-shirts… Or, at least bump into a Congressman.
[kml_flashembed movie="http://www.youtube.com/v/js1jfYZxCvs" width="425" height="350" wmode="transparent" /]

By Brooke A. Brown

Kanawha United Presbyterian Church kicks-off the Fall 2008 version of their popular Kanawha Forum program series today, Wednesday, September 17th (sorry for the short notice on today’s feature). The always well-attended series offers a free, noon-time musical concert in the church’s sanctuary, and then a delectably gourmet luncheon in the adjoining fellowship hall. The luncheons, which cost a mere $10 and are lovingly prepared by an all-volunteer staff, are available by pre-paid reservations and always feature a soup, salad, bread and dessert, not to mention a beverage sampler of tea, coffee and, sometimes, lemonade.

The schedule, complete with a list of performances and detailed menu items, is as follows:

September 17
Program: Andrea Di Gregorio, cello, and Vicki Cavendish, piano

Menu: Zucchini Soup, Lemon-Tarragon Chicken Salad, Cheese & Dill Scones and Fruitini with Lime Syrup

September 24
Program: Horn Quartet featuring Marsha Palmer, David Nesmith, Thomas Beal and Marc Ayla

Menu: Red Pepper Carrot Soup, Pasta Salad with Shrimp, Cheese Muffins and Lemon Cake

October 1
Program: Ron Neal, Pipe Organ

Menu: Mexican Chicken Soup, Crunch Romaine Toss, Sour Cream Jalapeno Corn Muffins and Blackberry Jam Cake with Caramel Icing

October 8
Program: Bernard Di Gregorio, viola, and Ron Neal, piano

Menu: Minestrone, Italian Chicken Salad, Rosemary-Walnut Biscotti and Cannoli

October 15
Program: Piano Quintet featuring Maryrose Nair, piano, Jenny Morris, oboe, Robert Turizziani, clarinet, Marsha Palmer, horn, and Michael Bevers, bassoon

Menu: Corn and Crab Chowder, Spinach and Feta Salad, Sweet Potato Biscuits and Grape Salad with a Twist

October 22
Program: Jennifer Peracchia and Coleen Tan, violins

Menu: Cream of Pumpkin Soup, Smoked Turkey Salad with Bing Cherries and Hazelnuts, Cranberry-Apple Muffins and Coconut-Almond Meringues with Strawberry Filling

IF YOU GO: Kanawha United Presbyterian Church, 1009 Virginia Street, East, Charleston, W.Va.

Remember that the concerts are free and begin at 12:05 p.m. Lunches, which cost $10, are by pre-paid reservation. Call 342-6558.

By Brooke A. Brown

Let’s face it… it’s not always easy eating greens. But it truly should be a goal we each strive to do more often than not, especially in our ever-expanding community of fast food foragers. Part of the problem is the lack of excitement and fun; a major problem is the lack of options. Well, these concerns are no longer an excuse.

The Lovely Miss S and I finally made it to Salad Creations (where “fresh is fabulous”) at the Charleston Town Center’s Food Court yesterday for our first experience with the antithetical fast food chain. And I’ve got to say, it was a lot of fun. The colorful array of fresh veggies, mixed with the charming personalities of the help, projects absolute positivity. So not only do they offer a healthy lunch, but also a healthy break from the humdrumedness, if you will, of work, errands and the like. Read the rest of this entry »