Remington Steele Reboot--Doris Roberts Says "Yes": by Jesse Bluma



Remington Steele Reboot





I recently asked Doris Roberts, Mildred Krebs of TV's Remington Steele, if she would like to appear in the reboot of the show.  She said, "Sure."  

Remington Steele starred Stephanie Zimbalist and Pierce Brosnan, was co-created by Michael Gleason, and ran on NBC (The National Broadcasting Company).  “The series blended the genres of romantic comedy, drama, and detective procedural.  Remington Steele's premise is that Laura Holt, a licensed private detective played by Stephanie Zimbalist, opened a detective agency under her own name, although found that potential clients refused to hire a woman, however qualified. To solve the problem, Laura invents a fictitious male superior whom she names Remington Steele. Through a series of events that unfold in the first episode, "License to Steele", Pierce Brosnan's character, a former thief and con man whose real name (or whether he even has one) is never revealed, assumes the identity of Remington Steele.  Behind the scenes, Laura remains firmly in charge.”


Writers Jay Scherick and David Ronn are in charge of the reboot for NBC, while Rubem Fleischer was tapped for directing.  Scherick and Ronn have (er) comedic experience with writing The Smurfs, while Fleischer directed Zombieland.  As reboots go we can all hope Remington Steele will have as much success as Dallas.
















Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Credit:  
http://en.wikipedia.org/wiki/Remington_Steele




It's a Sandwich Event: by Jesse Bluma



It's a Sandwich Event




Late night.  Early morning.  Merely for fun.  These sandwiches will satisfy your quest for something crunchy, cheesy, and full of flavor.  




















Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Cheesy Caprese Sandwich by Jesse Bluma



Cheesy Caprese Sandwich





Simple. Simple. Simple.  This caprese (kəˈprāzi) sandwich is peppery and easy to prepare.  The not so secret magic is the necessity to use the best quality ingredients.  Fresh bread, firm tomato, and bright looking basil is key.  The crumbly, mild queso fresco (Mexican cheese) marries well with the spiciness of the basil and black pepper.

Ingredients
Cooking spray (I use Smart Balance.)
2 slices rustic sourdough bread
3 ounces Queso Fresco/”fresh cheese” (by Cacique)
1 organic, ripe tomato, sliced

Several sprigs of organic basil

1 pinch fresh black pepper


Directions
1.  Remove cheese from the refrigerator 1 hour prior to use.
2.  Pre-heat oven to 350 degrees Fahrenheit (177 degrees Celsius).
3.  Coat a grill with cooking spray.  
4.  Pre-heat grill, remove bread slices from packaging, then place on grill until golden
brown and there are grill marks on the bread slices.  (Ensure both sides of each bread slice get golden brown.)
5.  Place cheese slices on one of the slices of bread.
6.  Place cheese covered bread slice on a parchment lined sheet pan.
7.  Place in oven until cheese is melted, 2 to 4 minutes.
8.  While cheese is melting in the oven, snip, wash, and dry basil.
9.  Wash, dry, and slice tomato.  
 10.  Use an oven mitt to remove the bread slice from the oven.
 11.  Place slices of tomato and basil leaves on melted cheese, add a pinch of black pepper.  
12.  Top with the other slice of grilled bread, serve immediately. 

















Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Spanish Comfort Sandwich by Jesse Bluma



Spanish Comfort Sandwich





Layers of flavors and textures give this sandwich desirable appeal.  The crisp Granny Smith apple slices atop melted Swiss cheese, tender hearts of palm, and spicy “meat” makes for a hearty meal.  Enjoy and get creative with your own variations.  

*Update:  I got this message from Eureka Organic Bread--"Looks delicious Jesse! Thanks for sharing! We love seeing these amazing creations!"...from El Burrito Mexican Food Products (the makers of Soyrizo)--"Looks delicious...enjoy!"...and from Sargento Cheese:  "What a delicious and creative sandwich idea Jesse! Thanks so much for sharing with all of us!"

Ingredients
Cooking spray (I use Smart Balance.)
2 slices organic SAAA-WHEAT bead (by Eureka! Baking Company )
2 ounces reduced fat Swiss cheese (by Sargento) 
1/4 cup Soyrizo (meatless chorizo)

5 thin slices organic Granny Smith apple

2 organic hearts of palm, sliced lengthwise 


Directions
1.  Remove cheese from the refrigerator 1 hour prior to use.
2.  Pre-heat oven to 350 degrees Fahrenheit (177 degrees Celsius).
3.  While the oven is pre-heating prepare Soyrizo according to package directions (cooking approximately 10 minutes in a pan on the stove).
4.  Slice heats of palm into lengthwise, 4 even slices of each--for a total of 8 slices.
5.  Coat a grill with cooking spray.  
6.  Pre-heat grill, remove bread slices from packaging, then place on grill until golden
brown and there are grill marks on the bread slices.  (Ensure both sides of each bread slice get golden brown.)
7.  Place cheese slices on one of the slices of bread.
8.  Place cheese covered bread slice on a parchment lined sheet pan.
9.  Place in oven until cheese is melted, 2 to 4 minutes.
10.  While cheese is melting in the oven, wash, dry, and slice apple.
11.  Use an oven mitt to remove from the oven, top with Soyrizo, apple, and hearts of palm, then serve immediately.




















Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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Revolución Cheese Sandwich! by Jesse Bluma



Revolución Cheese Sandwich!





Oaxaca (Wuh-HAH-kuh) is a semi-soft cheese made with skim milk and sea salt.  This cheese originated in Mexico from monks located in a city by the same name.  Oaxaca provides a slightly salty, savory, and buttery flavor, especially when melted.

*Update:  I got this message from the Alpine Valley Bread Company--"Hi Jesse, looks delicious! Thanks for sharing!"


Ingredients
Cooking spray (I use Smart Balance.)
2 slices organic Sprouted Honey Wheat with Flaxseed bread (by Alpine Valley)
2 ounces Oaxaca cheese (by Cacique), thinly sliced


Directions
1.  Remove cheese from the refrigerator 1 hour prior to use.
 2.  Pre-heat oven to 350 degrees Fahrenheit (177 degrees Celsius).
 3.  While oven is heating coat a grill with cooking spray.  
 4.  Pre-heat grill, remove bread slices from packaging, then place on grill until golden
brown and there are grill marks on the bread slices.  (Ensure both sides of each bread slice get golden brown.)
5.  Place cheese slices on one of the slices of bread.
 6.  Place cheese covered bread slice on a parchment lined sheet pan.
7.  Place in oven until cheese is melted, 2 to 4 minutes.
8.  Use an oven mitt to remove from the oven, place slices of bread together, then serve immediately.
















Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Essential Academic Vocabulary by Jesse Bluma



Essential Vocabulary




At certain points in school, while on the job, or simply following a recipe we all come across terms, directions, and content we struggle to understand.  If you are looking to improve your own skills, those of students, or employees, consider utilizing these essential vocabulary lists.  The lists include words that are key to unlocking information and the ability to follow directions.  

What is essential academic vocabulary?  These terms are frequently used words in and across subjects.  Understanding these terms provides a better understanding of subject matter, improves reading skills, improves the ability to follow directions, and provides connections across all subjects.  It is one of many educational tools.  The words are categorized by grade level and are only some examples. You may wish to add to, revise, or eliminate from the lists.  It is best to keep in mind the student and their individual needs with vocabulary choices.


(Click on the full screen button or F11 to enlarge.)

There are several strategies for increasing the number of essential terms you, your students, or employees know.  Visuals and realia, real objects, often are the best way to paint a clear picture of their meanings.  Get creative and share your ideas.













Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Image credit:  http://www.freedigitalphotos.net

Apple Citrus Salad by Jesse Bluma



Apple Citrus Salad




The full flavor of lime makes this dish a hit.  Conquer your nutritional needs, hunger, and menu planning all in this recipe.  Granny Smith apples originated in Australia, provide great antioxidants (molecules that halt oxidation within the body), and provide a great crisp texture.  Limes provide an acidic and tart flavor profile to the dish, along with a good dose of Vitamin C (Ascorbate de Calcium).  Walnuts give this salad a good meaty crunch, along with omega-3 fatty acids thought to assist with lower blood pressure and to reduce inflammation in the body.  Oaxaca, a semi-soft cheese, brings unity to the dish with a subtle buttery flavor.  This cheese originated in Mexico from monks located in a city by the same name.  

Servings:  This recipe makes enough for one main salad or enough for six side salads.

2 crisp, organic Granny Smith apples, thinly sliced
3 scallions, diced
¼ cup fresh flat-leaf parsley leaves (snipped from stems)
½ cup fresh, organic lime juice
1 Tablespoon diced peperoncini peppers 
Oaxaca cheese, cut into 14 matchsticks (approximately 1/4 x 1/4 x 2 to 2 1/2 inches)
2 Tablespoons extra-virgin olive oil
1/4 cup organic, unsweetened coconut flakes, toasted
Small sprinkle of coarse sea salt

Instructions

Preheat oven to 350° Fahrenheit (177° Celsius).
Spread out coconut flakes on a small rimmed baking sheet.
Place in oven to toast, stir occasionally until golden brown (6–8 minutes). 
Remove sheet with oven mitts, allowing to cool before adding into salad.

Place walnuts on a baking sheet to toast.
Stirring occasionally, until golden brown (8–10 minutes).
Remove sheet with oven mitts, allowing to cool before adding into salad.

Wash and dry apples, scallions, parsley, and limes.

Juice the limes into a large bowl.  (1.  Poke citrus with a fork and microwave for 15 to 30 seconds, this will make juicing easier.  Wait to juice if too hot.  2.  Slice lime in half on a cutting board.  3.  Open the baggie and place the citrus inside.  4.  Use a fork, reamer, or handheld squeezer inside the bag to juice the fruit.  5.  Remove any seeds from the juice with spoon.)

Add the olive oil to the lime juice.  

On a cutting board, using a sharp knife, slice the apples (Begin with the apple sitting, stem up.  Hold the knife firmly, with fingers out of the way.  Press the knife blade onto the apple, avoiding the core.  Use this technique to make four cuts around each apple.   Place the flat, flesh side of the apple slices face down on the cutting board.  Use the knife to then cut thin slices (¼”), immediately place the slices into the lime juice/olive oil mixture to avoid oxidation.  You may wish to use a mandolin to slice the apples as well, using great care.)

Dice or snip the scallions with scissors.

Dice the peperoncini.

Slice the Oaxaca cheese, making 14 matchsticks--approximately 1/4 x 1/4 x 2 to 2 1/2 inches.  (Begin by cutting a section of the cheese into a rectangle.  Then trim the edges.  Slice into equal parts, lengthwise.)  

Plate:  Neatly place apple slices in circle or spiral.  Sprinkle on the toasted coconut, toasted walnuts, scallions, parsley snips, diced peperoncini peppers, and cheese matchsticks.  Salt to taste.  You may instead toss together in the large bowl and then serve in a less formal manner.  Keep in mind the BUFF System, having balance, unity, a focal point, and flow on the dish.






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Peppermint Pinwheel Kreppels by Jesse Bluma



Peppermint Pinwheel Kreppels



For that Christmas soirée, birthday celebration, or after-party.  Enjoy these light textured treats, topped with crushed peppermint candy.  A refreshing bite to serve with holiday citrus punch, Rosemary vodka tonics, or steamy hot chocolate.







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Sweet Cocoa Covered Kreppels by Jesse Bluma



Sweet Cocoa Covered Kreppels



These light textured treats are tossed in deep, rich gourmet ground sweet cocoa powder.  The complex flavor is a delight for any party, event, or as a special weekend reward.  Enjoy this bite of European pastry enhanced by the Meso-American discovery of chocolate.

Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Cinnamon Sugar Kreppel by Jesse Bluma



Cinnamon Sugar Kreppel





Stash these delectable treats away from your family and friends.  A tender baked bite of goodness, tossed in cinnamon and sugar.  Kreppel originated in Europe and arrived in the Americas via German immigrants.  Order several dozen for your next party, event, or celebration.  Or some all for yourself.







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Chocolate and Coconut Topped Kreppels by Jesse Bluma



Chocolate and Coconut Topped Kreppels




These tender treats are a perfect marriage of chocolate and toasted coconut flakes.  Kreppel originated in Europe and made their way to Argentina via German immigrants.  Order several dozen for your next party, event, or celebration.  

Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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